Zaiqa

Tamatar Murgh

Today was one such day when I was out of ideas to prepare a chicken curry. Thats when suddenly I recollected the video that I had posted on my blog a while back where Rani Kulsum Begum was dishing out a delicious Tamatar Murgh curry. I tried her recipe today with a few changes of my own here and there and it was one ambrosial yet a simple curry to prepare.

Tamatar Murgh – Chicken simmered in crushed tomato sauce

Ingredients:

تيل/Canola oil – 3 tbsp
ثابت کلونجی/Nigella sativa seeds – 1 tsp
ثابت زیرہ/Cumin seeds – 1 tsp
میتھی دانہ/Fenugreek seeds – 1/2 tsp
رائی/Mustard seeds – 1 tsp
ادرَک لہسن مسالہ/Ginger-garlic paste – 3 tbsp
کری پتہ/Curry leaves – 2 sprigs, fresh
زیرہ پاوٴڈر/Dry roasted Cumin seed powder – 1 1/2 tsp
دھنیا پاوٴڈر/Dry roasted Coriander seed powder – 2 tsp
سرخ مرچ پاوٴڈر/Red Chilli powder – 2 1/2 tsp
پساہوا ٹماٹر ٹين والا/Canned Crushed tomatoes – 400 ml
نمک/Salt – 2 tsp
مُرغ/Whole Chicken with bone – skinned and cut into pieces (around 1.5 kg)
گرم مسلہ پوڈر/Garam masala powder – 1/2 tsp

Method:

In a large non-stick saucepan or a saute pan at medium high heat, pour in oil and as soon as it warms up, add the nigella seeds, cumin seeds, fenugreek seeds and mustard seeds. As they begin popping and spluttering, add the ginger-garlic paste and fry for a minute. Add the curry leaves and fry them along for a few seconds. Add the dry roasted cumin and coriander seed powders as well as the red chilli powder and mix well. Pour in the crushed tomatoes and mix well, let cook uncovered for 2 minutes. Add salt and chicken and mix well. Spread the chicken so that it is in a single layer. Cook uncovered at medium heat for 5 minutes. Then, cover with a lid and let cook for 25-30 minutes or until the chicken is tender and well cooked, stirring it gently occasionally. Uncover the lid and cook until the oil is floating on top and the tomato masala is dry and clinging to the chicken, around 8-10 minutes. Add garam masala powder and mix well. Serve warm.

Note: If you like to have a saucy masala instead of a dry clinging masala, do not cook uncovered furthur in the last stages.

Luv,
Mona

Kurkuray Chanay – Crunchy Chickpeas

Curled up in my cozy comforter and browsing through food blogs on this gloomy, rainy and cold autumnal evening, I satisfied my cravings for something crunchy with these very addictive tale huwe chanay along with a cup warm chai.
Pure Bliss!

Kurkure Chanay – Crunchy Chickpeas

Ingredients:

Dried White Chickpeas/Kabuli Chanay – 1 cup, washed and soaked in surplus cool water overnight
Canola oil
Red chilli powder – 1/4 tsp
Amchur powder – 2 pinch (or) MDH Chaat Masala powder – to taste
Salt – to taste
Curry leaves – 8-10, fresh

Method:

1. Drain the soaked chickpeas and transfer them to a pressure cooker. Add 1/2 cup water and a dash of salt and pressure cook until they are soft but not mushy. Boil away the remaining water, or if there is too much water left and the chickpeas are thoroughly done, drain the remaining water and use it while preparing dal. Let the boiled chickpeas cool down for 10-20 minutes. Once cooled, spread them out on a paper towel for about 10 minutes so that they dry up a little bit.
2. Pour Canola oil to deep fry in a kadai. Once hot, add the cooled boiled chickpeas and deep fry for 5-8 minutes at medium high heat until they are golden brown in color and crisp. Remove using a slotted spoon into a wire mesh strainer.
3. Pour 1 tsp Canola oil in a frying pan and add the curry leaves. As they crisp up, remove using a slotted spoon into a platter and crush them using your hands. In the same warm oil, add the red chilli powder and remove the pan from heat. Add the fried chickpeas into the pan, also add the amchur powder and salt. Toss to coat evenly. Serve them as a snack.

Alternatively, if you want to avoid deep frying, after step 1: add 1 tsp canola oil/olive oil and the boiled chickpeas, red chilli powder, salt, amchur power and curry leaves in a mixing bowl and toss well so they thoroughly get coated with the mixture. Now spread these masala coated chickpeas in an aluminium foil lined rimmed baking sheet and bake in 425°F pre-heated oven for 15-20 minutes until they are nicely browned, keep a close eye and do not burn them. Once done, cool the baking sheet, crush the toasted curryleaves and enjoy the baked chickpeas.

Luv,
Mona

Cheddar Cauliflower (a variety of the Orange Cauliflower) is a very flavorful Canadian Cauliflower, with a sweet and mild taste, a bright yellowish orange color, and rich in beta-carotenes (about 25 times more than white cauliflower).

Gorgeous Cheddar Cauliflower

I had seen this eye-catching variety of cauliflower for the first time the last year. And since then been enjoying them in various ways. This week, I again bought a few and prepared a delicious bisque which I thoroughly relished as my breakfast along with a crusty bread.

Cheddar Cauliflower florets

Cheddar Cauliflower Bisque

Ingredients:

Organic Cheddar Cauliflower – 1 large head, approx 650 gms, cut into florets, keep the tender cauliflower greens aside in a bowl
Yellow Onion – 1, medium sized, sliced into thick rings
Garlic cloves – 4
Dry roasted Cumin seed powder – 1/2 tsp
Dry roasted Coriander seed powder – 1/2 tsp
Dried Bay leaf/Tej patta – 1, large, dried
Salt – 1/2 tsp
Red chilli powder – 1/4 tsp
Kraft Light Singles, Cheddar cheese – 1 slice (halal)
2% Milk – 1 cup

Bright and nourishing ~ Cheddar Cauliflower Bisque

Method:

1. Preheat oven to 400°C.
2. Line a rimmed baking sheet with aluminium foil and place the cauliflower florets, onion rings, and garlic cloves on it. Drizzle with 2 tsp canola oil and bake/roast in the oven for 20-25 minutes. Shake the baking sheet once in between during the time.

roasted florets and onion + greens + chicken stock

3. Transfer the baking sheet onto racks and let cool until warmish. Add the contents of the baking sheet into a saucepan and add 700 ml of chicken stock. Throw in the cumin powder, coriander powder, salt, red chilli powder, bayleaf and cover the lid. Let cook on medium heat until the cauliflower is tender.
4. Remove and discard the bayleaf from the saucepan. Transfer the contents to a blender container and puree until smooth. You can also a liquidizer. (At this stage, you can strain it if you prefer a smooth consistency, I didn’t because I did not want to waste anything). Pour it back into the saucepan.
5. Add cheddar cheese and the milk and cook on medium heat for 3-5 minutes. Remove from heat and serve warm with a crusty bread.

Did you know there exists a beautiful Purple Cauliflower too?

This warming bisque goes to Health Nut Challenge 3, which Yasmeen of Healthnut is hosting on her wonderful blog. Do mail her your entries before January 2010.

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Note: Earlier this year, I had made a humble contribution of my recipe for ‘Qimah Dum‘ for ‘The BloggerAid – Changing the Face of Famine Cookbook‘.

Dum ka Qimah

This cookbook includes recipes by over 140 bloggers over 60 countries from worldwide. 100% of the proceeds for the cookbook target children and education through the World Food Programme called School Meals. Do get your copy soon to go through the recipes and support the great cause

Luv,
Mona

Perhaps one of the most simplest yet ambrosial meat preparations, made very often in Hyderabadi households, that I love to prepare for my family is Tala huwa Gosht, which means Sautéed meat. Simple seasonings, an aromatic baghaar, and lemon juice are the main flavoring ingredients.

Tala huwa Gosht – Sautéed meat in aromatic spices and herbs

Enjoy this delicious Hyderabadi meat preperation along with Tamatar ki dal, or Khatti dal and Baghara Chawal or plain Khushka.

Tala huwa Gosht – Sautéed meat in aromatic spices and herbs

Ingredients:

Boneless Veal/Mutton meat – 650 gms, washed and drained, cut into small bite size pieces
Sliced yellow onions – 100 gms
Water – 1/2 cup
Red chilli powder – 1 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 2 tbsp
For Baghaar:

Canola oil – 2 tbsp
Cumin seeds – 1 tbsp
Curry leaves – 1 sprig
Cilantro – 1/4 cup, finely chopped, loosely packed
Mint leaves – 1/4 cup, finely chopped, loosely packed
Green chillies – 4, each cit into two, then slit into halves in the middle

Black papper powder – 1/2 tsp
Kawabchini – 1/2 tsp, dry roasted in a stovetop frying pan and cooled; once cooled, finely powdered
Lemon juice – 2 tbsp

Method:

1. In a pressure cooker, add the meat, onion, water, red chilli powder, salt, turmeric and ginger-garlic paste. Mix well. Cover and pressure cook for a few minutes until the meat is soft and tender. Make sure it not tough at all.
2. Meanwhile, in a kadai or wok at medium high heat, prepare Baghaar. Pour in oil and as soon as it warms up add the cumin seeds. As the seeds splutter, add the curry leaves, finely chopped cilantro and mint, slit green chillies and fry for just a few seconds and remove from heat. Keep aside.
3. Once the meat is done, let it cook uncovered until all of the liquid has been evaporated. Once almost dry, add it all to the baghaar in the kadai and mix well. Add black pepper power, kawabchini powder and lemon juice. Cook it for 5-10 minutes in the kadai at medium heat and serve immediately.

This recipe is also being featured in the HomeAway.co.uk Travel Cookbook.

Luv,
Mona

Out of all the curries that I prepare using chicken, this is perhaps the one I prepare most usually at home for meals. Home made ginger-garlic paste and yogurt, fresh lemon juice helps tenderize the chicken, and both the yogurt and tomatoes render a subtle sour flavor which balances out the sweetness of the shallow fried onions in the curry. Fresh roasted coriander seed powder and fresh cilantro add a wonderful aroma.

Murghi ka Salan – Chicken Curry

Murghi ka Salan – Chicken Curry

Ingredients:

Chicken, with bone – 800 gm, skinned and cut into 10-12 pieces
Home made Yogurt – 1/2 cup
Home made Ginger garlic paste – 2 tbsp
Fresh Lemon juice – 3 tbsp
Red chilli powder – 1 1/2 tsp
Salt – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Canola oil – 3 tbsp
Yellow Onion – 2, large, peeled and finely chopped
Green cardamom – 4
Black peppercorns – 8
Cloves – 3
Cinnamon stick – one 2″ stick
Dry-roasted Coriander seed powder – 2 tsp
Tomatoes – 4, large, ripe and red, finely chopped
Cilantro/Kothmir – finely chopped, 1/2 cup, loosely packed

Method:

1. In a large mixing bowl, add yogurt, ginger garlic paste, lemon juice, red chilli powder, salt and turmeric. Using a spoon or a whisk, mix well. Add the chicken pieces and mix well to coat all the pieces with the marinade. Marinate for 1 hour, covered, in the refrigerator
2. Later, before you start cooking, remove the chicken from the refrigerator and leave on the countertop to bring it back to room temperature. Continue cooking.
3. In a large heavy bottomed non-stick casserole dish at medium high heat, pour in oil, and as soon as it warms up add the chopped onion and stir fry until it is nice and evenly golden brown in color. Add the cloves, cinnamon stick, cardamom, black peppercorns, coriander seed powder and mix well. A wonderful aroma emanates. Fry them for a minute along with onions, later add the chopped tomatoes and mix well. Cover with a lid and let cook for 4-5 minutes. Add a few splashes of water and let cook until tomatoes are all mushy, add the marinated chicken with all the juices and mix well. Let cook uncovered for 5-10 minutes. Later, lower the heat to medium, pour in 2 to 3 cups warm water and mix gently. Cover with the lid and let cook for 30-40 minutes or until the chicken is tender and well-cooked. Remove from heat and add the chopped cilantro and gently mix well. Serve.

Suggested Accompaniments: Serve the curry along with Khushka and Tamatar dal, or along with Parathas, and a vegetarian side-dish of your choice for a delicious meal.

Luv,
Mona