Zaiqa

I often recollect the lazy weekend brunches at my mothers house during my childhood. My mother prepared some of the most simplest yet delicious dishes, and we so looked forward to them every time. These brunches also sometimes appeared as tea time snack or even as dinners. One of these dishes that often made its appearance at our table used to be ‘Sutriyaan’.

Parathas were a daily morning affair at my mothers house. My father still only eats parathas for breakfast. We used to have atleast 1 leftover paratha everyday. My mother stored them all and when they were enough to feed us all, she would whip us this absolutely scrumptious and quick meal for us all.

Serves: 4-6 adults

Sutriyaan – Spicy Indian Pasta

Left over Parathas – 12 – 15 (keep storing left over parathas in an air tight container in the refrigerator until you have the required number you need)
Canola oil – 2 tsp
Onion – 1, chopped
Ginger garlic paste – 2 tsp
Tomato – 2, chopped
Red chilli powder – 2 tsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Lamb meat with or without bones – 1 pound
Roasted cumin seed powder – 3/4 tsp
Mixed Vegetables: Green Bell Pepper, Brocolli –  3/4 cup, chopped
Coriander leaves – 2 tbsp, finely chopped
Fresh Lemon juice

Method:

1. In a pressure cooker at medium high heat, pour oil and as soon as it warms up add the chopped onion and stir fry until it is golden brown in color. Add ginger garlic paste, mix well, and in a minute or two, add the lamb meat, chopped tomatoes, red chilli powder, salt and turmeric. Mix and let it cook until the meat is no longer red. Add about two cups of water and pressure cook until the meat is tender.
2. Once the meat is done, add the cumin seed powder and chopped green bell pepper and cook for 5 minutes. Remove from heat and keep aside. You can even prepare until this stage and store this in the refrigerator in an air tight container for a day or two.
3. Using your kitchen shears, cut the left over parathas into 3/4 inch strips. Now cut the strips into small pieces. Spread them all out on a tray and leave to air dry for an hour or two.
4. Just before you are serving, pour in about 3-4 cups of water in a saucepan at medium high heat and add the meat mixture prepared above. Mix well. Once boiling, add the left over parathas strips and mix. Cook for 4-5 minutes, and serve warm immediately. Squeeze a little fresh lemon juice and enjoy!

Luv,
Mona

One of my most fond memories whenever I think of Namakpaare of eat them is the way my mom used to offer them to us as a quick snack. There always used to be something on our dining table during my childhood, something yummy, a delicious snack. I remember my mom used to spend a better part of her time daily in the kitchen, toiling away to keep us content, to keep us nourished and full.

Namakpaare are triangular deep fried crispy salty snacks that can be made ahead and stored at room temperature in air tight containers. A simple and delightful snack. A sweet version of the same is called as Shakkarpaare, which I had posted about a while ago.

Ammi (as I call my mom) used to offer us namakpaare mixed in a cup of warm khatti dal. You might be surprised at this unusual combination. But it always worked, and so wonderfully. I always loved to eat namakpaare soaked in khatti dal and I have fond memories of it. It is comfort food for me. When I gave my dear husband namakpaare the same way, he enjoyed them too.

Namakpaare – Triangular Crispy Salty Munchies

Ingredients:

Durum Flour – 3 cups
Carom Seeds/Ajwain – 1/2 tbsp
Salt to taste
Water – as needed
Oil to deep dry

Method:

1. In a mixing bowl add flour , ajwain, salt a tsp of oil. Mix with your hands. Add water as needed to form a stiff dough. Cover the dough in the bowl with a damp towel. Let the dough rest for 1/2 an hour.

2. Later shape the dough into a log. Cut the log into pieces. Roll Each dough piece into balls between your palms.

Using a rolling pin, roll each ball into a disk, not very thin, neither thick. Using a pizza cutter, cut into 1/2 inch strips lengthwise and then 1/2 inch across to get diamond shaped pieces. Do the same with rest of the dough.

3. Heat oil to deep fry in a kadhai/wok and deep fry the namakpaare on medium heat. Fry till golden on both sides. Continue frying in batches until all the dough in used.

4. Store the namakpaare after they completely cooled down in an airtight container. They stay fresh for weeks.

Luv
Mona

A few days before I heard my mother in law speak about a sweet dish that I had never seen, tasted or even heard about in my entire life. She told me that Ghoday, is a special Hyderabadi dessert that her mom used to make for her when she was a kid. I immediately requested her to make it for me well.

ghoday – left to dry

The method is simple. And very similar to making pasta. Dough is rolled out, cut into squares and made into a cute flower shapes.

shaping ghoday

 Then they are left to dry out for a few hours or overnight. Once nicely dried they are deep fried until golden brown in color. Finally they are cooked in milk and sugar and served at room temperature.

deep fried ghoday

It was my first time I had prepared and tasted this dessert. I enjoyed it. It was delicious!

Meethay Ghoday – Traditional Hyderabadi Milk and Flour based Dessert

Ingredients:

Durum Flour – 1 1/2 cup (you can also use maida)
Salt – 1/4 tsp
Canola oil (you can also use a little bit of ghee for nice flavor)
Water
Milk – 2 cups
Sugar – 1 cup
Raisins and sliced almonds – 3 tbsp, shallow fried

Method:

1. Combine the flour, salt, oil and water (reserving some of the flour for rolling). Add only a little water at a time and make a dough. Cover with a damp towel and keep aside for 30 minutes. Later knead for 5-10 minutes until the dough is smooth, firm and pliable. Make the dough into a log and cut into 3 equal sized pieces. Roll into a ball between your palms. Using a rolling pin roll each ball into into a disc. Make sure that the circle is as thin as it can be and try to use as less flour as possible to aid in the rolling process. Cut the rolled out dough into squares using a knife or a pizza cutter. Shape each square into a flower as shown in the picture above and keep them aside on a tray. Continue until all the dough is used up. Leave the shaped flowers on the tray uncovered for 5-8 hours or overnight until they are dry and hardened a little bit.
2. In a frying pan pour oil to deep fry the prepared dried dough flowers. Once the oil is hot, deep fry them all until they are nicely golden brown in color. Usin a slotted spoon, remove them onto a platter.
3. In a heavy bottomed saucepan at medium high heat, pour milk and about 1 cup water and add the deep fried dough flowers. Mix well and let it simmer covered for 10-15 minutes until they are softened. Give it a stir once in a while. Add sugar and mix. Add more water if you need to cook them more. Once cooked thoroughly, add the shallow fried raisins and sliced almonds. Transfer to a serving bowl. Let cool to room temperature. Ghoday is ready to be served.

Luv,
Mona

A while back I got a request from hubby dear that I am not preparing specials that often as I used to before babyjaan happened.

Chicken Tikka Kawabs – Murgh Tikka

So one weekend I adorned my chef hat and got onto making something especially to please him. I had prepared chicken tikka a day earlier and there was some leftover. The idea to make a pizza immediately popped in my mind and I am glad he thoroughly enjoyed what I made for him.

Chicken Tikka Pizza

Ingredients:

All purpose flour – 4 cups
Yeast – 1 packet – 7 gms
Warm water – to make a dough
Salt – 2 tsp
Sugar – 1 tsp
Olive oil – 4 tbsp
(Store-bought) Pasta Sauce [or] Tomato Chutney – 3/4 cup
Sun dried tomatoes – 1/2 cup, cut into small pieces
Chicken Tikka – 1 cup, cut into small pieces
Green/Red Bell Peppers – 1/2 cup,
Green Olives – 1/2 cup, sliced
Mozzarella Cheese – grated, 1 cup

Method:

1. In a cup of warm water, add one packet of yeast and mix using a spoon. Add salt and sugar and a cup of flour and mix to make a wet dough. Pour olive oil all over the dough. Cover with a wet towel and keep aside for an hour. Later you will notice that the dough has almost doubled in size.
2. Add the remaining flour to the dough and add water as needed to make a soft dough. Do not work the dough a lot. Mix it lightly ans make sure it is soft. Let it rest for 30 minutes while you prepare the toppings.
3. Preheat oven to 450 F.

4. Line a large rimmed baking sheet using waxed paper. Dust lightly with flour all over it. Drop the ball of dough over it and working with your fingers spread the dough so that it completely covers the entire baking sheet. Slather the pizza with the pasta sauce or chutney whatever you are using, then add all the toppings spreading them all over the dough. Lastly add the grated cheese and transfer the baking sheet into the oven. Your pizza will be ready in about 20 minutes.

For Thin crust pizza: use a rolling pin and roll the dough to achieve the thinness you want. Then transfer the rolled dough to a baking sheet and add the toppings.

FREEZE: To freeze, set dough balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing. Thaw overnight in refrigerator.

Luv,
Mona

Cloudy weather and rains call for spicy deep fried snacks in my house. Back when I was in my parents house before marriage, my father’s request would almost always be Aloo ke bhajiye during the rainy season. I miss the monsoons in India. The fragrance of wet mud, the thunders, all I wanted to do was eat spicy bhajiyas along with chutney and a cup of hot chai of coffee during evening while sitting in the verandah. Pure bliss. Here in Toronto, I can enjoy rains while sitting at home only during the spring/summer season, when the air is heavy with the aroma of fresh grass and greenery.

Tamatoun ke bhajiye are my absolute favourite! No chutney or dipping sauce is needed along with these yummy fritters. They are delicious just as they are!

Aloo aur Tamatoun ke bhajiye – Potato and Tomato Fritters

Ingredients:

Firm Red Tomatoes or Potatoes – 5 to 6 (use a few of potatoes or tomatoes if you want them both)
Gram Flour/Besan – 1 1/2 cup
Red chilli powder – 1 1/2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Carom seeds/Ajwain – 1/4 tsp
Cumin seeds/Zeera – 1/4 tsp

Method:

For Tomato fritters:
1. Wash the tomatoes, and pat dry. Slice them into medium thick roundels and keep aside. For Potato fritters: Wash and peel the potatoes. Slice them into thin roundels and soak the roundels in a bowl of salted water. Keep aside.
2. Prepare Besan. In a bowl, add the besan, red chilli powder, salt, ajwain and turmeric powder and mix well. Add water, little by little and whisk until the batter is fairly thick and not runny. It should form thick coating around the tomatoes when they are dipped in the batter. Also, there should be no lumps in the batter. Keep aside.
3. Heat oil to deep fry in a kadai or a frying pan. Once the oil is hot, dip the tomato slices into the batter, cover it entirely with the batter, then deep fry. Make sure the tomato slices are completely covered with the batter before dropping it into the hot oil. Deep fry both sides for just a few minutes until golden brown on both sides. Remove into a wire mesh strainer and continue until all are done.

For Potato fritters:
1. Wash and peel the potatoes. Slice them into thin roundels and soak the roundels in a bowl of salted water. Keep aside.
2. Prepare Besan. In a bowl, add the besan, red chilli powder, salt, ajwain and turmeric powder and mix well. Add water, little by little and whisk until the batter is not too thick or too runny. It should form a coating around the potatoes when they are dipped in the batter. Also, there should be no lumps in the batter. Keep aside.
3. Heat oil to deep fry in a kadai or a frying pan. Once the oil is hot, dip the potato slices into the batter, cover it entirely with the batter, then deep fry. Deep fry both sides for just a few minutes until golden brown on both sides. Remove into a wire mesh strainer and continue until all are done.

Enjoy the bhajiye warm along with a cup of hot chai on the side.

I also have an exciting news to share with you all today! My online store – Omee’s Boutique – has been featured in the October 2012 issue of Sisters-Magazine! I am featured on page 92. Very excited about this!! My first International Feature!!!
And to celebrate that, I am offering free shipping on all orders over $30 in the Greater Toronto Area (GTA)! Enjoy and take advantage of this limited time offer!

Luv,
Mona