Zaiqa

I miss my uncle a lot whenever I prepare this curry at my house. He loves this curry to no extent and would always pour some tablespoons of the silky bright sunny colored yogurt gravy into his plate after he finished his meal to savour upon it in the end. I always enjoyed seeing him doing so. It feels so nice to see someone enjoy food to the last morsel.

Dahi Ki Kadi – Gram Flour Dumplings in a silky yogurt gravy

Dahi ki Kadi is an another dish prepared in most Hyderabadi houses very commonly. It is a simple curry with a thick yogurt gravy with a bright gold tint due the added spice especially for the color, turmeric. Gram flour is also added to give it a little volume. Be careful while you add turmeric to it, as too much turmeric will give a bitter taste to the curry. So be very careful while using this spice for color in this dish.

The dumplings are made of gram flour, chopped onions, spices and herbs. This is the customary method of preparing the bhajiyas for the dahi ki kadi. I sometimes substitute onion with cauliflower florets, and add the cauliflower fritters to the kadi for a new and different taste. You can try it, with different vegetables too.

This curry is usually is not reheated later. The left over is generally had cold from the refrigerator, with plain boiled rice or Khushka. I prepare this curry along with an another dry curry as a side dish.

Serves : 6-8

Dahi Ki Kadi – Gram Flour Dumplings in a silky yogurt gravy

Ingredients:

For the Kadi (Kadi is the thick yellow coloured yoghurt gravy in which the Bhajiya are added later)
Yogurt – 750 ml
Turmeric – 1/2 tsp
Water – 3 cups
Besan/Gram Flour – 1/4 cup
Red chilli powder – 1 tsp
Salt – 1 tsp
Onion – 1, small, finely chopped
For the Baghaar (Baghaar is the Tempering. It is the flavored oil added to curries in the end for garnishing and flavoring the dish)
Canola Oil – 4 tbsp
Cumin seeds/Zeera – 1 tsp
Dried Red Chillies – 2, each cut into half, seeds shaken away
Garlic – 1
Curry leaves – 6
Canola/Sunflower Oil – 3 tbsp
For the Bhajiya (Bhajiyas here are the fritters/dumplings added to the yogurt gravy)
Gram Flour – 1/2 cup
Water – to make paste
Red chilli flakes or Finely chopped small green chillies – 3/4 tsp
Salt – 1 tsp
Cilantro and Mint leaves – 1/2 cup, finely chopped
Ginger-Garlic paste – 1 tsp
Canola/Sunflower Oil – for deep frying

Dahi Ki Kadi – Gram Flour Dumplings in silky yogurt gravy

Method:

1. In a bowl, whisk the yogurt till smooth and creamy and keep aside. Mix in the gram flour,water, turmeric powder, salt and red chilli powder, and pass the mixture throw a strainer into a deep and heavy bottomed non stick saucepan. Mix well using a spoon and let cook at medium low heat and keep stirring constantly and gently until it comes to a boil once. Once it is boiling, let it simmer uncovered for about 30-45 minutes or until the raw smell of the gram flour goes away. Keep stirring it occasionally to avoid it getting burnt at the bottom.
2. In the meantime, put a kadai or wok on medium high heat with oil enough to prepare the gram flour bhajiyas/fritters. Now, in a small bowl, mix together the gram flour, the ginger garlic paste, red chilli flakes/green chillies, cilantro, salt and water just enough to make a thick paste. Drop teaspoons of this paste at a time into the hot oil,leaving space between them, and deep fry the bhajiyas/frittes till they swell up and are golden in colour. Remove with a slotted spoon and keep aside on a paper towel.
3. Now in a small non stick pan, pour oil and throw in the cumin seeds, crushed garlic pod, curry leaves once the oil is hot. Stir fry the seeds till they splutter and change colour for abour a minute. Add the dried red chillies, and remove from heat. This is the Baghaar.
4. Finally, check the deep pan in which the kadi has been cooking. If it has attained a consistency of a loose gravy, it is done (make sure it not very thin, and also not too thick in consistency or else later on when it gets cooled, it will become like a cake. If it has become thick, add a little water, and if it is thin, cook it for a little more time). Now add the chopped onion and the fried bhajiyas to the kadi and give a stir to dip them in the curry. Pour the prepared baghaar over the curry and serve it warm.

Note: While preparing Kadi, one has to take a few precautions in order to avoid getting the yogurt curdled:
1. Once you mix the yogurt with all the ingredients and strain it, make sure that the yogurt is well blended.
2. When you begin cooking the kadi, make sure you cook it at a medium low heat and keep it stirring it until it comes to a boil.

Suggested Accompaniments: Talahuwa Gosht and Chawal

I am sending this as an entry to ‘Think Spice, Think Turmeric‘ event being hosted by Sudeshna.

Luv,
Mona

Kawabs are one of the most delicious non-vegetarian tandoori item next to Tandoori Chicken. I heard and read at a site that the first kawabs were invented during the war times, when the animal was slaughtered, cut into pieces, and pierced by the only things they had along, sword (!) and they roasted it over fire. We in the modern world continue to do so, but in a more decent way, we have replaced swords with skewers. ‘Sheekh’ means a ‘skewer’, and ‘Sheekh Kawabs’ are the ‘Kawabs grilled/roasted on Skewers’.

Sheekh Kababs – Minced meat Kebabs

Kawabs are vegetables, or meat pieces or ground meat marinated with spices and wrapped around the skewers and grilled or roasted over fire, charcoal, or in oven. They are very easy to prepare too. Marinate them with the required ingredients, and later you just have to grill them. There is no long process to it. Kababs can be Vegetarian, Non-Vegetarian or both. They are a delicacy.

In this recipe I am using both minced chicken as well as minced lamb. The taste comes out very well. My Mother-In-Law usually prepares this type of kawabs. I learnt this procedure from her but modified it my way. An another version of Sheekh Kabab is posted here.

It is very important that after you wash the minced meat, the water from it has all been drained out completely, or else the shape doesnt come out very well. And while mixing the minced meat with the other ingredients, its important that you use your hands, and pulverise the mixture with your palm. You can marinate it for 2-6 hours in the refrigerator. Bring the whole marinated mixture to room temperature before you start grilling it.

Sheekh Kawabs – Minced meat Kebabs (I)

Ingredients:

Minced Chicken – 350 gms
Minced Lamb – 200 gms
Onions – 3, large, finely sliced
Dry Roasted Black Cumin powder – 3/4 tsp
Dry Roasted Sesame seeds powder – 3/4 tsp
Dry roasted Khus Khus powder – 3/4 tsp
Nigells seed/Kalaunji powder – 3/4 tsp
Dry Roasted Coriander seeds powder – 1 tsp
Dry Roasted Groundnut powder – 1 1/2 tbsp
Green chilli – 6, cut and grinded to paste
Garam Masala – 1 tsp
Raw papaya paste – 2 tbsp
Salt – 2 tsp
Red chilli powder – 1 tsp
Turmeric – 1/2 tsp
Eggs – 2, lightly beaten
Ginger Garlic Paste – 2 tsp
Cilantro/Kothmir – 1 tbsp, finely chopped
Plain Parsley leaves – 1 tbsp, finely chopped
Canola Oil – to baste the kababs, and to deep fry the onions.

Method:

1. Wash the meat and drain it well till all the water has been removed completely and the meat is dry. This is important or else the shape does not come out very well.
2. Fry the onions in oil oil they are crisp and brown in colour. Remove them once they are done from the oil onto a paper towel.
3. In a bowl, mix all the ingredients, with your hands till they nicely mixed. Knead the mixture till pulverized with your palms. Later wash your hands very well with an antiseptic soap. Let the mixture marinate for 2 to 6 hours.
4. Bring it to room temperature, and divide the mixture into 8 balls. Shape each one into a long cylinder.
5. Dip your skewer into oil and insert it into the cylinders just to make a big hole in each one. Remove the skewer and continue doing it with all the shaped cylinders.
6. Take a baking tray and line it with aluminium foil, place the holed cylinders on the tray and baste them with oil. Grill/Broil at low heat, 15 minutes, per side. Grill them till they are nicely done on both sides. (You can even grill them on a charcoal grill for the best smoked flavor).

Suggested Accompaniments: Enjoy the kawabs along with ‘Kaddu ka Dalcha’, or ‘Khatti Dal’ and ‘Baghara Chawal’ aka Zeera rice, or simply along with a chutney as a finger food.

Tip: Enjoy the leftover kawabs as delicious Pita pockets.

Luv,
Mona

Pulao and Qorma is one combination I love. And this particualar combination of Rajma Pulao with Vegetable Qorma is my favourite. Try it once and you will love it.

I had prepared it for dinner yesterday night after having Cabbage Pakodas for iftaar. I will be posting the recipe for the pakodas soon. During this month I haven’t got much time to post. Only two days more, and Ramadhan, the holy month will go away, and we will have to wait for an another year to for this auspicious month to again arrive. Eid, our festival, which we celebrate at the end of Ramadhan might be on this Saturday. On Eid we usually prepare dishes like ‘Nihari‘, ‘Biryani‘, ‘Cholay‘ and ‘Sheer Kurma’, a sweet dish which we muslims especially prepare on Eid of Ramadhan which is called as Eid-Ul-Fitr.

On Eid, we get up early, and the men and women go to mosque and offer the Eid Prayers, some women offer their prayers for Eid at home. We then greet our relatives and spend the day together with our loved ones. We celebrate Eid for the three days after Ramadhan. Back in India, we used to have a grand celebration on Eid, with our all relatives and loved ones visiting and greeting each other, the whole day.

Rajma Pulao – Red Kidney Beans and Rice Casserole

One of my friend had once invited me and she served Rajma Pulao. I had loved it and that day, I decided someday I will try to prepare that dish in my own way. So, yesterday, i was all set and we had Rajma Pulao with Vegetable Kurma, it was one yummy dinner which we enjoyed a lot. It didnt take a lot of time and I was very happy over my own successful experiment of preparing my version of Rajma Pulao.

Rajma Pulao – Red Kidney Beans and Rice Casserole

Ingredients:

• Long Grained Basmati Rice – 2 cups
• Salt – 1 tbsp
• Black Peppercorns – 4
• Green cardamom – 2
• Cinnamon – one 2 inch stick
• Cloves – 2
• Onion – 1, large, sliced thin
• Oil – 6 tbsp
• Sesame seeds – 2 tbsp
• Mustard seeds – 1 tsp
• Cashewnuts – 2 tbsp
• Green chillies – 2, sliced lengthwise
• Dried Red Chillies – 1
• Shredded/Grated Coconut – 2 tbsp
• Canned Red Kidney Beans – 1 Can

Method:

• Make a bouquet garni with black peppercorns, green cardamom, cinnamon and cloves.
• Boil five cups of water in a heavy bottomed bowl on stovetop and add the salt and the prepared bouquet garni to it. Once the water is boiling nicely, squeeze and remove the bouquet garni and add the rice and set the gas temp to 8 level.
• After 3-4 minutes, take some grains of rice in a spoon from the boiling water and test them if they are soft enough. Once they are just soft, drain the water and adjust the gas level now to 2, and put the bowl of rice onto the stovetop and cover well.
• Remove the bowl from heat after 2-3 minutes once the steam has nicely formed.
• Meanwhile open and put the red kidney beans in a colander and wash them well in a water bath, taking care that you do not break the beans into pieces.
• Pour 2 tbsp ghee/butter/oil into a pan and add the mustard seeds, sesame seeds, cashewnuts and green chillies and dried red chillies. Let them splutter up a bit. Then add the red kidney beans. Give it a careful stir and add this to the prepared rice.Mix it well with the rice
• Pour 4 tbsp of butter/oil/ghee in a heavy bottom pan and fry the onions till brown and crisp. Remove in a paper towel and garnish the rice with the fried onion and serve hot.

Luv,
Mona

Khorma is one dish which we can have with Pulao, or Plain Rice, or Parathas or Naan. Today I savored this curry along with Rajma Pulao. I love the meal the day I get to enjoy combination. It is even great for gatherings, when you can prepare this combination with some snacks and a dessert to finish off and impress your loved ones.

This dish comes from the cookbook India’s Vegetarian Cooking by Monisha Bharadwaj. I have tried many recipes from this cookbook and loved most of them. I have not yet bought this book, but it sure now is among the top in the list of my Cookbook Wishlist.

Navratan Korma – Nine Jewelled Curry

It was yummy, and I am glad I tried this recipe. You can dump in all the left over vegetables, like cabbage, carrots, cauliflower, potatoes, peas, corn, capsicum, carrots, beans, from the refrigerator you have in you house. I have used only a few, I didnt have all those in the house.

Navratan Korma – Nine Jewelled Curry

Serves:4; Preperation Time:15 mins; Cooking time:25 minutes

Ingredients:

• Frozen Mixed Vegetables – 300 gms
• Canola Oil – 1 tbsp
• Onion – 1, small, finely sliced
• Ginger Garlic Paste/Adrak-Lahsun Masala – 1 tbsp
• Tomato Paste – 3 tbsp
• Green Chillies – 3 fresh, slit in middle
• Turmeric powder/Haldi – 1 tsp
• Garam Masala powder – 1 tsp
• Cashew Nuts – 2 tbsp
• Salt – to taste
• Tinned Pineapple Chunks – 2 tbsp, chopped
• Light Cream – 100 ml
• Cherries – to garnish
• Cilantro – to garnish
• Grated Cheddar Cheese – to garnish

Method:

• Heat oil in a saucepan and fry the onion for a minute or so. Keep stirring to prevent it from sticking and stir in the ginger garlic paste.
• Add the tomato puree and chillies and cook until oil seperates, ading a couple of tablespoons of water to hasten the process.
• Add the frozen vegetables, turmeric powder, garam masala and salt. Mix gently and cook for a couple of minutes before folding in the cashewnuts, pineapple and cream. Heat through without allowing to boil.
• Serve hot garnished with the cherries, coriander leaves and cheese.

Suggested Accompaniments: You can have it along with Pulaos, Naan, Parathas, Basmati Chawal or Roti

Luv,
Mona

Pasta and left overs go well with each other. Especially when we homecooks, dont feel like being in the kitchen for longer times. I had many left over cut vegetables and some chicken in the refrigerator, so I thought of preparing a simple one dish meal adding pasta to it.

Spiral Veg-Chicken Pasta

You can enjoy this it at lunch, dinner or even at breakfast. You can even pack it in a lunch box and have this healthy and filling meal for lunch. Here goes the recipe:

Spiral Veg-Chicken Pasta

Serves : 3

Ingredients:

• Canola Oil – 2 tbsp
• Chicken breast pieces – 250 gms, cut into 1 or 1 1/2 cm cubes
• Yellow Onion – 1 cup, finely chopped
• Ginger Garlic paste – 1 tsp
• Baby Carrots – 3/4 cup, sliced thinly
• Green capsicum – 3/4 cup, chopped
• Red capsicum – 3/4 cup
• Cabbage – 3/4 cup
• Tomato Paste – 1 tbsp
• Water – 2 cups
• Maggi Chicken Bouillon-Halal -2 cubes
• Dry roasted Coriander seed powder – 1 1/2 tsp
• Cilantro – for garnish
• Spiral pasta – 250 gms

Method:

To Prepare the Pasta Sauce-

• In a pan on medium heat, pour oil and put the cut chicken pieces. Stir fry it for 5 minutes.
• Now add the chopped onion. Fry it till it is translucent in colour. Then add ginger garlic paste and stir it well for 2 minutes or so.
• Add all the cup vegetables and sprinkle a little bit of salt over it, maybe a big pinch, just to enhance the colour of the veggies. Stir fry the contents in the pan for about 5-7 minutes. Then add the tomato paste, water and the cubed chicken stock. Break the cube once it softens up and mix well.
• Cover the pan so the the chicken and vegetables soften up and absorb the flavours. The pasta sauce is ready.

To prepare the Pasta Dish-

• Prepare the Spiral pasta according to the instructions on the package.
• When you drain the pasta once it is done, reserve a cup of water and drain off all the remaining pasta water.
• In a bowl at medium heat, pour the earlier prepared pasta sauce, the reserved cup of pasta water, and the drained pasta.
• Mix well to coat the pasta with the sauce. Cover and simmer for about 2 minutes.
• Sprinkle with fresh coriander powder and garnish with fresh coriander/cilantro leaves and serve hot.

This recipe goes to Ruth hosting Presto Pasta Nights every friday, with the theme as to send her pasta recipes every week. I really liked her theme and the idea because, i cook pasta every weekend, and i look forward to try out different and new recipes of pasta dishes everytime. Her blog will surely help me 🙂 Thanks Ruth !

Interesting Read: Do you know your pasta shapes?

Luv,
Mona