Zaiqa

Qageena (also called Qagina) is an onion+egg preperation enjoyed along with parathas, or along with Khichdi and Qimah for breakfasts. Below is my Ammi’s version of this delicious curry. Onions are pressure cooked along with seasonings and a little water until meltingly soft, then cooked until oil leaves. Lastly, eggs are poached in the spicy onion mixture until done and served warm immediately.

Ande ka Qageena – Onions With Egg Curry

Ingredients:

Yellow Onions – 3, large, sliced
Eggs – 2, large
Red chilli powder – 1 tsp
Salt – 1 1/2 tsp
Canola Oil – 3 tbsp
Water – 1 cup
Green chiliies – chopped (optional)

Hyderabadi Qageena

Method:

1. Heat a pressure cooker and pour oil into it. Add onions, salt and chilli powder and mix. You can also add a few teaspoons of chopped green chillies if you want it hot and spicy. Add a cup of water to it pressure cook for 15 – 20 minutes so that the onions become very soft and almost melting. If the onions have not become very soft, add a little more water if needed, and pressure cook it again for 5-10 minutes.
2. Once the onions have become soft, then let it cook till most of the water dries up and it starts leaving oil, and keep stirring, so that it forms into a silky mixture. Later, reduce the heat to medium low, and make two wells in it. Crack open the eggs and pour them into their individual wells in the onion mixture. Cover the lid for 3-5 minutes until the eggs have cooked well. Do not stir after you add eggs. Serve the prepared qagina garnished with finely chopped cilantro immediately while still warm. Enjoy the dish.

Luv,
Mona

I enjoy this sauce with paratha and masoor dal/split red lentil curry. Yummy. You can also have this dipping sauce along with pakoras or bhajiyas.

Ingredients:-

Green chillies – 30, small sized
Garlic powder – 1 tbsp
Sugar – 3 1/2 tsp
Salt – 3 tbsp
Vinegar – 4 tbsp
Soy Sauce – 1 tbsp

Method:-

• Combine all the ingredients and grind them into a fine paste.
• Remove into a small bowl and add Soy Sauce to it.
• Mix the paste well and pour it in a sterlised bottle. Store refrigerated for upto 1 month.

Luv,
Mona

Serves : 4-5
Preparation time : 15 minutes
Cooking time : 30 minutes

Ingredients:

Chicken-small boneless cubes – 1 kg
Canola Oil – 1 tbsp
Ghee – 2 tbsp
Bay leaf – 1
Cinnamon – 2, 1-inch sticks
Cloves – 3
Green Cardamoms – 4
Yellow Onions-grated – 1 cup
Ginger-Garlic Paste – 1 tbsp
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp
Salt – to taste
Almond paste – 100gms
Heavy/Light Cream – 120 ml
Green chillies – 6
Mint leaves – 2 tbsp

Method:

• Heat the oil and ghee in a pan. Add bay leaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to cracle.
• Add the onions and saute for a few minutes. Add ginger and garlic pastes, turmeric, red chilli powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil seperates from the mixture.
• Add the chicken, stir and cook over medium heat for 10-15 minutes.
• Add the cream, slit green chillies, mace powder and vetivier.
• Sprinkle with fresh mint leaves, cover and seal lid tightly either with aluminium foil or with dough. Let the chicken simmer for 5-6 minutes on a very low heat.
• Garnish with coriander and chopped whole red chillies (optional) and serve hot accompanied with Laccha Parantha.

Suggested Accompaniments: Basmati Rice/Naan.

Luv,
Mona

Tomatoes are rich in Lycopene. And a very important ingredient in an Indian kitchen.

Fresh Tomatoes

This One-Dish meal is healthy and nutritious, and a hit with kids. When you feel tired and do not feel like being in the kitchen for a long time, this recipe goes well, as it does not need any accompaniments, and you can prepare this in a jiffy. You will love it. Comfort food it is! Try it out, and enjoy.

Chatpata Tamatar Chawal – Spicy Tomato Rice
Serves: 5

Ingredients:

Rice – 4 cup
Tomato – 6 medium
Tomato paste – 2 tbsp
Ghee – 1 tbsp
Split Black gram/Urad Dal – 1 tbsp
Split Bengal gram/Chana Dal – 1 tbsp
Small Green chillies – 8, finely chopped
Red Chilli powder – 1/2 tsp
Yellow Onion – 4, medium
Turmeric – 1/4 tsp
Salt – To taste

Method:

1. If you have left over plain rice then you can use it or else cook the 4 cups rice with about 2 tsp salt and keep aside.
2. Slice green chilles, onions, and tomatoes finely.
3. Heat ghee in a pan and add split black gram and bengal gram along with onions, tomatoes, green chilles. Fry well stirring until the dal gets a reddish tinge. Add salt, tomato paste, red chilli powder and turmeric powder and stir well. Cook and let cook for a few minutes until the tomatoes are slightly mushy.
4. Remove in a large bowl and add cooked rice to it and mix it throughly and gently. Reheat it before you serve.

Luv,
Mona

I had learned this recipe during my college days in Hyderabad. I had found it very unique and delicious. I treasure this recipe. Its easy, simple and gets ready quite quickly. Enjoy the poori’s with Rajma curry and you will never forget this dish for its good taste. Enjoy.

Palak Poori – Unleavened Fried Indian Puffed Spinach Bread

Makes approx 15 Pooris

Ingredients:

Wheat flour (Durum Atta) – around 2 cups (You can even use Refined flour/All-Purpose flour if you wish)
Spinach (fresh or frozen) – 300 gms
Yellow Onions – 1 small, chopped
Milk – as needed
Salt – to taste
Small Green chilli – 4, chopped
Canola Oil – to deep fry poori’s

Palak Poori served hot with warmed Rajmah (Red Kidney Bean) Curry

Method:

• Heat oil in a pan and saute the onions till soft. Add spinach and green chillies, salt and cook well till dry (It is important that the it is pretty dry after you cook it as if left watery, you will not be able to make a proper dough later) Puree into a paste in a food processor of a blender and keep aside.
• Put 1 cup flour in a bowl. Make a well in the middle and add spinach paste in the center. Use one hand to mix the flour with the added mixture in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Keep adding extra flour as needed. Sprinkle milk if needed to the dough and continue to knead it. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable green coloured dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.

The Prepared Dough

• Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls (approx 4 cm in diameter) of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
• Repeat the same process to roll out all puri’s.
• Heat plenty of oil in a kadhai/wok until very hot.
• Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• Remove with a slotted sppon and stack them vertically untill all are done in a bowl lined with paper towel to absorb the oil.

Suggested Accompaniments: Enjoy the puris along with Red kidney beans curry.

Tip: Store the left-over dough in a ziplock bag in the refrigerator for upto 1 week so that you prepare it again after some days.

Luv,
Mona