Zaiqa

‘Phalli’, in Urdu Lanaguage means beans or pods. Sojni Ki Phalli in Urdu language, are also called as ‘Drumsticks’ in English language. They are long, green, slender and triangular pendulous pods which grow on the Drumstick tree or Moringa oleifera, its scientific name. The trees are drooping and are native to the Indian subcontinent mainly. The tree is very useful as it does not require any special conditions to grow well and the leaves and pods are high in nutrition. The tree is drought resistant and almost each and every part of the tree is useful to mankind. I have however never consumed the leaves of the plant, but I simply love the drumsticks.

The pods which are rich in vitamin C, iron, folic acid and calcium have an outer hard skin, winged and waxy seeds in the centre and a delicate delicious pith in between. They are very long in length, around 30 cm or more. Once cooked, the only parts of the pod consumed are the sweetish and delicate jelly like pith and the winged seeds. Be sure to look for younger looking ones which are bright green in color while you shop.Seeds show as knobbles in mature seeds, avoid these. They are available fresh at various Indian stores selling groceries, and are also sold canned. However canned or frozen drumsticks can only give you a faint impression of the real thing.

To prepare the pods, they are first washed and pat dried, top and bottom trimmed, and the outer skin is scraped slightly with knife, cut into 5-6 cm long tubes and then simmered in water and spices for 10 minutes to be added to any curry or dals and consumed. There is a particular method by which the pods are consumed. The pods are easily broken into three strips once cooked and each strip is scraped by a spoon or by running your teeth down the lenth of the strip. Some even chew the outer tough skin to extract the juices and the sweet pith and later the skin is discarded it at the side of the plate.

Among the various dishes in which these pods are added, the most favorite one enjoyed by me is Sojni ki Phalli Ka Dalcha. I remember I was a little kid when I tasted these for the first time, and I still love them immensely.

Sojni ki Phalli ka Dalcha- Drumsticks in a Tangy thin Lentil Soup

Ingredients:

Sojni ki Phalli/Drumsticks – 4, cut into small tubes-approx 5-6 cm in length (as shown in the picture above)
Tuvar ki dal/Yellow lentils (or) Masoor ki dal/Red lentils (or) Chane ki dal/Bengal gram – 1 cup
Red Chilli powder – 2 tsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Tamarind concentrate – 3 tbsp
Canola Oil – 2 tsp
Curry leaves, fresh – 5-8
Dried Red chillies – 3
Garlic Cloves – 2, large, smashed
Tomato – 2, finely chopped

Method:

1. Soak the dal for about 2 hrs in surplus cool water. Later drain and boil the dal in a saucepan with 4 cups of fresh water along with a pinch of salt and turmeric until the dal is mushy. Add tamarind concentrate to the dal. With an immersion blender, puree the dal or whisk it alternatively until smooth.
2. Meanwhile, in a pressure cooker, pour oil, add the curry leaves and the dried red chillies, cumin seeds, garlic cloves and as soon as they start to splutter, add red chilli powder, turmeric, salt and the chopped tomatoes. Mix well. Add the drumsticks and pour in 2 cups water. Close the lid and pressure cook for 5 minutes or until the pods are done. To test doneness, try breaking a pod using a spoon, if it easily breaks, then it is done. Pour the pureed dal into the saucepan with the drunsticks and pour water to achieve the consistency you want. Add tamarind concentrate, and let it cook on medium for 5 more minutes. The dal is neither too thick or too thin in consistency. Serve warm.

Suggested Accompaniments: Basmati Chawal, and a Vegetarian or Non-vegeratian side dish.

This delicious dal is my entry to the event ‘Delicious Dals from India’ being hosted by Suma at her blog Veggie Platter.

Luv,
Mona

Hyderabadi Khatti Dal is kind of like a lentil soup with a slight tangy flavor due to the addition of tamarind concentrate. Tamarind is the traditional souring agent used for the Khatti dal. Sometimes upon its unavailability, lemon/lime juice or raw green mango puree is also used. This distinct and popular dal preparation is usually a side dish at meals in most Hyderabadi households to wet their rice and enjoyed with an another vegetarian or a non-vegetarian side dish.

Tamarind pods – Imli

Hyderabadi Khatti dal is distinct and different from other Indian dals. Khatti dal has origins from the Mughal era of the Qutub Shahs. The North Indians use whole grain dals (sabut dal), and Andhra dals are usually thin and the baghaar (tadka) consists of mustard seeds, whereas Khatti dal has the baghaar of dried red chillies and cumin seeds, and the consistency of the dal is neither too thick or too thin.

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Baghaar:
The technique of baghaar (in Urdu) reminiscent to Indian cuisine, also often referred to as seasoning/tempering or chaunk/tadka in Hindi is an important step towards flavoring a dish. It helps brings out the best flavors from dry spices. The process involves heating some oil in a small frying pan, to which dry spices are added one by one and stir fried until they pop. This hot oil with spices is then poured, hissing over the partially cooked or completely cooked dish to impart flavors and aroma. As soon as this is done, cover the dish with a lid so as to trap all the aroma and flavor inside. Different spices are used for different dishes. Usually baghaar is done at the end of cooking, but sometimes it is also done right at start or in the middle of cooking a dish.

Baghaar for khatti dal – sliced garlic, curry leaves, dried red chillies and cumin seeds

Below are a few precautions to be taken while doing baghaar:
1. The process requires attention, and takes just a few minutes.
2. Take care not to overheat oil or else spices will burn.
3. Keep a splatter screen nearby before you start the process as few spices begin to pop and jump.

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Adding garlic in the baghaar or tempering process for this dal gives it a unique flavor and makes it even more delicious. I like to prepare this dal using Tuvar dal/Yellow lentils or Masoor Dal/Red Lentils.

Imli ki Khatti Dal – Tangy Tamarind Dhal

Ingredients:

For the Dal:
Tuvar dal/Yellow lentils or Masoor Dal/Red Lentils – 1 cup
Salt – to taste
Red chilli powder – 1 1/2 tsp
Small green chillies – 4, roughly chopped
Haldi/Turmeric powder – 1/4 tsp
For Sourness:
Raw tamarind juice or tamarind concentrate – 2 to 3 tbsp or according to taste (if tamarind is unavailable, you can even add lemon/lime juice to taste for sourness)
For the Baghaar(tadka)/Tempering:
Canola Oil – 2 tsp
Garlic Cloves – 2, large, each cut lenghwise into two
Cumin seeds – 2 tsp
Dred Red chilliies – 2, each broken into two
Fresh/Dried Curry Leaves – 8
Fresh Cilantro – 2 tbsp, finely chopped

Khatti Dal – Sweet and Sour Lentils

Method:

1. Wash and soak the dal in surplus water for 2-3 hrs. Later, drain the dal and wash it in fresh changes of water. Drain and add it to a pressure cooker along with 3 cups of fresh cool water, turmeric powder, red chilli powder, chopped green chillies and salt and pressure cook it till the dal is very soft. Pour the contents of the pressure cooker into a blender container and blend it till pureed. (My Ammi used a Dal Ghotni to mash the dal) Or you can even simply puree it using an immersion blender.
2. Meanwhile in a small non stick frying pan at medium heat, pour oil and as soon as it gets warm, add the cumin seeds. As they begin to splutter, cover with a splatter screen and reduce heat to medium low, and throw in the remaining ingredients for baghaar/tempering and remove from heat.
3. Pour the contents of the blender container back into the pressure cooker and bring it to a boil. Add the tamarind juice (or lemon/lime juice), the baghaar, and stir to mix. You can add more water if you want to achieve the consistency you desire. Some people like a thin consistency and some prefer a slightly thick consistency. Adjust salt and serve warm.

Suggested Accompaniments: Khatti dal goes very well along with Tala hua Gosht and Khushka.

This delicious dal is my entry to the event ‘Delicious Dals from India’ being hosted by Suma at her blog Veggie Platter.

A list of few other delicious dals from the Hyderabadi repertoire:

1. Khadi Dal
2. Daalcha
3. Tamatar ki Dal
4. Kairi ki Dal
5. Mitthi Dal

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Suggested Accompaniments: It is a side dish to meals to wet rice and had along with a vegetarian or non-vegetarian side dish.

A while ago Meeso of For the Love Of Food! awarded me with the ‘Rockin Girl Blogger’ award. I rock! 🙂 Thanks Meeso.

I pass on this award to all those talented bloggers in this ever growing world of food blogosphere.

Luv,
Mona

The Rice shortage had severly affected my family’s dietary lifestyle. Rice is a staple food for me and my family. Nowadays, we rely on other sources as rice has become too costly here in Canada too and because of its unavailibility. I hope and pray that Rice will be available very soon again in the markets in surplus amounts.

A few days back I got my hands on the cookbook Regional Indian Cooking by Ajay Joshi and Alison Roberts. After a moments of spending my time browsing through the recipes of the book, I knew I will be trying out some dishes as the recipes and presentation pleased me a lot. The recipes were easy to follow and described and divided the different Regional Indian Cuisines very well.

Kashmiri Lamb Qorma

I tried the following recipe from the this cookbook and modified it here and there according to my tastes. I and my family enjoyed it, as it was very delicious and I mostly liked it because I found it very simple to prepare. I put the meat to cook for about an hour and then went on with my other house chores and activities and later came back to finish the dish which took me not more than 30 minutes and did not require any laborius techniques or ingredients for the preparation. 

Kashmiri Lamb khorma

Ingredients:

• Boneless Lamb Meat – 650 gms, cut into 2 cm approx cubes
• Tumeric/Haldi – 1/2 tsp
• Salt – 1 tsp
• Water – 3 cups
• Unsalted Butter – 3 tbsp
• Green Cardamom pods/Sabut Elaichi – 4
• Cloves/Laung – 6
• Whole Cinnamon Stick/Dalchini Sabut- 2 inch piece
• Aniseed/Saunf – 3/4 tsp, powdered
• Red Chilli powder – 2 tsp
• Fresh grated Ginger – 1/2 tsp
• Tamarind concentrate – 2 tsp

Method:

• In a saucepan, combine lamb, turmeric, salt and water. Place over high heat and bring to a boil. Reduce heat to low and cook, uncovered, until meat is very tender, about 1 to 1 1/2 hours. Drain meat, reserving cooking liquid. Set meat aside.
• In a heavy-bottomed frying pan, melt butter over medium heat. Add cardamom, cloves, cinnamon, aniseed, chilli powder, ginger and tamarind. Reduce heat to low and stir until oil seperates, 2-4 minutes.
• Raise heat to high, add meat and cook, stirring, for 2-3 minutes to coat meat with seasonings. Stir in 1 cup reserved stock, reduce heat to low and cook, uncovered, for 10 minutes to blend flavors. Serve immediately.

Kashmiri Lamb Qorma in a pan 

Suggested Accompanimeant: Basmati Chawal or Paratha or Naan or Coconut Rice.

Luv,
Mona

This is one of the most cherished recipes very close to my heart. I love this chutney immensely, and it goes very well along with almost all snacks like pakode, samosas, bhajiye, and tastes heavenly especially along with Khichdi. It has got all the goodness in it. I remember, my beloved Dadi (Grandmother) always used to ask a second helping of this chutney.. some times more than once! Memories are always associated with food.. many many memories with each and every dish on your table and I know everyone can agree with that.

I cherish this recipe because this is my humble mother’s recipe which was taught to her by her mother. My Nani (Grandmother) is a very nice soul, she is a great cook too. Now, but due to age, both my Nani and Dadi, my paternal and maternal grandmothers cannot cook much today, but I can always ask them for the treasured tips, and recipes which are priceless to me.

Hara Dhaniya aur Pudine Ki Chuteny – Coriander and Mint Chutney

I have slightly modified the recipe here, and used thai red chillies too. They are optional. Use them if you like, you can substitute them by adding a few more green chillies depending how spicy you want this chutney to be. Also, you can add a few roasted groundnuts to the Chutney, makes it more flavorful, but here I haven’t.

Store this Chutney in an airtight small glass jar in the refrigerator for upto a week.

Hara Dhaniya aur Pudine Ki Chutney – Coriander and Mint Chutney

Ingredients:

Fresh Cilantro/Kothmir/Hara Dhaniya – 1 cup, packed tightly, washed and dried on paper towels, roughly chopped along with the tender stems
Fresh Mint Leaves/Pudina – 1 cup, packed tightly, washed and dried on paper towels, roughly chopped, only leaves
Garlic pods – 4, large, roughly chopped
Thai Red Chillies – 3, washed and chopped
Green Chillies – 4, washed and chopped
Curry leaves – 6-8, washed
Tamarind ball – without seeds, about the size of a golf ball (or) Tamarind Concentrate – 3 tbsp
Sesame seeds – 1 tbsp
Dry Desiccated Coconut – 1/2 cup
Salt – 1 1/3 tsp or according to taste
Canola/Sunflower Oil – 1/2 tsp

Method:

1. In a non stick pan at medium high heat, pour oil and as it warms up, add the shredded coconut and the sesame seeds, and roast them both together till light brown and aromatic. Let it cool. Keep aside.
2. Put the tamarind ball in a cup of warm water. Once the tamarind pulp is all soft, sieve the pulp and keep it aside.
3. In a blender container put the coriander leaves, mint leaves, garlic pods, red and green chillies, curry leaves, tamarind pulp, sesame seeds, shredded coconut and salt. Blend it till nice and smooth. You can add about half cup of water to aid in the blending if needed.

Serve chilled along with Khichdi, Idli, Dosa, Pakodas, Bhajiyas, Samosas, Croquettes, Kababs, Baghara Chawal, Aloo Paratha.. Or anything you like.

Updated on April 30 ’09: I am sending this Chutney over to Jhiva for Ingredients/JFI event, initiated by Indira originally. I am a great admirer of Indira’s efforts towards inspiring people about Indian Cuisine. Her blog with simple Indian vegetarian recipes is a sea of knowledge. Kudos to her work.
The theme for JFI is the most used asian herb ‘Cilantro’, known for its very aromatic and refreshing flavors, being hosted by Cilantro herself at her blog.

Whenever you are free, listen to this song ‘Luka Chuppi’ from the bollywood movie ‘Rang De Basanti’.

Its a very beautiful, touching, soulful song hindi song, sung by the great Lata Mangeskar and A.R Rahman, never fails to bring tears in my eyes.

Luv,
Mona

Recently my hubby bought home fresh Mackerel fish as he knows I love Seafood. I thought of whipping up a curry using whatever I had in the refrigerator, and believe me, it was one yummy meal alhamdulillah.

Khatti Machli – Mackerel in a sour, Tomato-Tamarind Sauce

I had it along with Khichdi and my family members loved the combination. The sourness of the gravy with tomatoes and tamarind gave a very good flavour to the fish. You can even have it along with Basmati Chawal or Naan ki Roti.

Khatti Machli – Mackerel in a sour, Tomato-Tamarind Sauce

Serves : 3

Ingredients:

• Fresh Mackerel – cut into big pieces (or) you can use any fish you like, like Salmon, or King fish, or Snapper
• Olive Oil – 2 tbsp
• Yellow Onion – 1, small, roughly chopped
• Red Ripe Tomato – 1, cut into quarters
• Tamarind concentrate – 2-3 tbsp
• Red Chilli Powder – 1 1/3 tsp
• Curry leaves/Karyapaar (fresh) – 8
• Black Mustard seeds – 1 1/2 tsp
• Salt – 1 tsp
• Turmeric/Haldi – 1/3 tsp
• Dry Roasted CorianderSeeds – 1 tsp
• Dry Roasted Cumin seeds – 1 tsp

Method:

• Pour 2 tsp oil into a non stick heavy bottomed pan at medium heat. When the oil is warm enough add chopped onion, and stir fry it till lightly browned.
• In a blender container add the fried onion with oil, tomato and tamarind. Blend till its a smooth paste. You add little water to aid in blending.
• Add the remaining oil to the pan and as soon as it gets warm, throw in some curry leaves and mustard seeds. As they start to splutter, add the mixture from the blender container and let it cook for 2-3 minutes on medium heat. Throw in the salt, red chilli powder, turmeric, coriander seeds, and cumin seeds. Also pour in half a cup of water and mix well.
• Add the Mackerel pieces into the cooking gravy and close the lid. Let it cook for 3 minutes. Open the lib and gently turn the pieces. Again close the lib and let it cook for 3 more minutes. Serve warm.

Suggested Accompaniments: Basmati Chawal or Naan ki Roti.

Luv,
Mona