Zaiqa

Sambar is a delicious richly flavored lentil and vegetable stew, native to South India. Many versions of sambar exist, and each one is just as delicious as the other one. The key for a flavorful sambar is a good sambar masala. Like there exists many versions of garam masala powder, similarly every South Indian household has their own version of the sambar masala. I have always only used the ready made MDH Sambar masala powder that is easily available in stores. But I really loved Padma’s Sambar and since then I have only been using her sambar masala to favor mine. I was so glad to discover the right sambar masala for me.

Idli served along with Sambar

Warm Sambar is a delicious accompaniment to South Indian classics like idli, wada, dosa, or just along with plain simple rice, etc. Today I have made Okra Sambar because I had only okra at hand, but the mixed vegetable sambar is the conventional and most delicious. The addition of a variety of vegetables add their own flavor to the spicy and aromatic sambar. Tamarind is the traditional souring ingredient used, but if unavailable you can use lemon juice.

Sambar – Spicy Lentil and Mixed Vegetables Stew
Adapted from here

Ingredients:

Toor dal – 1 cup
Tomato – 1, large, chopped
Green chillies – 4, chopped
Turmeric powder – 1/4 tsp
Canola oil – 3 1/2 tbsp
Mustard seeds – 3/4 tsp
Cumin seeds – 3/4 tsp
Dry red chillies – 4, each broken into half
Curry leaves – 3 sprigs
Mixed Vegetables – 2 cups (chopped/cubed: brinjal, potato, taro root, bottle guard, radish, zucchini, okra, drumsticks, french beans, carrot, pumpkin, beetroot, etc; peeled & whole pearl onions/shallots; cauliflower or brocolli florets) (I used only okra – 340 gms) (also I did not have shallots so I used 1 large sliced onion instead)
Thick Tamarind pulp – 5 tbsp
Jaggery/gud – 1 tbsp, grated
Cilantro – 2 tbsp, finely chopped
Salt – to taste
Red chilli powder – 2 tsp
Sambar masala:
2 tsps of bengal gram/chana dal
2 tsps of black gram/urad dal
2 tsps of cumin seeds/zeera
3 tsps of coriander seeds/dhaniya
½ tsp black peppercorns/kali mirch
½ tsp of fenugreek seeds/methi
4 dry red chillies/sukhi lal mirch
¾ cup dry desiccated coconut/khopra

Delicious Warm Sambar

Method:

1. In a non stick frying pan dry roast all the spices separately under the heading sambar masala until they are just a few shades darker. Transfer all the roasted spices to a spice grinder and add a little water and grind to a smooth paste. Keep aside. This is the sambar masala.
2. Wash toor dal in several changes of water. Soak it overnight or for 2-3 hours in surplus fresh cool water. Drain, and wash in several changes of water. Add the washed and soaked toor dal to a pressure cooker. Add 1/2 tbsp oil, chopped tomato, green chillies, turmeric powder and 3 cups of water. Close the lid and pressure cook until the dal is mushy. Using a whisk or a dal ghotni or an immersion blender, blend the dal into a paste. Keep aside.
3. In a large saucepan at medium high heat, add the remaining oil. As soon as it is warm, add the mustard seeds and cumin seeds. When they begin to crackle add the curry leaves and dry red chillies. (If you do not have pearl onions or shallots in hand, add the sliced onions and sauté them until they are pink). Immediately add the prepared mixed vegetables and mix well. Add salt and red chilli powder. Lower the heat to medium and pour in two cups of water. Cover with a lid and let cook until the vegetables are tender crisp, about 5 minutes. Add the tamarind paste and grated jaggery. Now add the toor dal paste prepared earlier along with chopped cilantro and sambar masala. Mix well. Add water to give it a thin consistency. Half cover with a lid and allow it simmer for around 15 minutes more until the vegetables are soft and a good aroma fills your kitchen. Stir frequently and well, as the toor dal tend to sink to the bottom and stick. Serve warm along with plain rice, or dosa, or idli, or wada.

Luv,
Mona

The first time I had tasted this fish head curry was at my aunts house. She had prepared this curry along with rice and other accompaniments and served it at lunch. I was staying at her house for my studies during that time. Fish head curry sounded very gross to me and I was initially hesitant to even taste it. But my aunt was truly enjoying it and looking at her enjoy, I was eventually tempted. I tried and it was very good. Since then I am a fan. Hubby dear on the other side is not a big fan of fish in any form, so fish makes a rare appearance on our table. Whenever I fancy fish, I ask the fish monger at stores in Toronto that sell live fish, to give me a whole tiny little cleaned fish along with its head. I fry/grill or a make a saalan with the steaks, and a separate curry using the head. Enough for me.

Machli kay Sir ka Saalan – Fish Head Curry

One of the easiest curry preparations using fish, and full of nutrition. You will definitely enjoy it. My mother and aunt make this curry using the head of a Rohu fish, which is the most commonly eaten and most delicious fish ever that is available in South India, however you can use any fish head. I have prepared this curry using Salmon fish head and Rainbow Trout fish head. You can even use King fish head or Snapper head, etc.  If you are making this curry for more than one person, please go ahead and buy 2-3 fish heads, and increase the amounts of other ingredients accordingly. Just let go of your inhibitions and do try this curry atleast once.

Machli kay Sir ka Saalan – Fish Head Curry

Ingredients:

1 Fish Head – cleaned (I discard the eyes and skin)
Onion – 1 medium sized, finely diced
Red chilli powder – 1 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Canola oil – 2 tsp

Method:

In a pressure cooker at medium heat, add the finely diced onion, oil, red chilli powder, salt and turmeric powder. Pour in about a cup of water. Mix well. Close the lid and pressure cook for 10 minutes until the onion is very soft. Remove the lid and cook while stirring occasionally until most of the water dries up and it resembles a paste and oils starts to leave. Add the cleaned fish heads and a few drops of water. Stir to mix, then cover with a lid and lower the heat to simmer. Let it cook for 5-10 minutes. Then remove the lid and cook for a further 2-5 minutes. Add chopped cilantro and serve immediately.

Winner:

Thanks to everyone who entered the giveaway for Olivado Oils. And we have a winner. To choose the winner, I usedRandom.org’s Integer Generator to choose a number, and the lucky winner is ikkinlala. Congratulations. Please contact me for further details.

Luv,
Mona

One of the most delicious beans that as the name suggest grows in clusters and a native of South India – Cluster beans, also called as Gavar ki Phalli in Urdu language, are high in proteins and fibre and low in fat, making them a very good option for people with diabetes and cholesterol.

young cluster beans growing on plant

The beans have a delicate taste and tiny pods inside them. Choose young beans to cook and discard any blemished or mature beans. They can easily be distinguished from the regular green beans as they have a flat appearance and pointed ends.

These are available both fresh (in season) and frozen at Indian grocery stores. My grandmother had a very tedious method of preparing these beans before cooking which my Ammi always followed. The following picture should help you all understand the procedure.

What she used to do was wash them well, drain, then top and tail the beans. After all this done, the beans are then split from one side – the ridged side, using the tip of the knife all along its length and then chopped into 1 inch pieces. All this really makes a difference as it allows the masala to go into the beans as they are split open to absorb all flavors and make them really delicious. The beans can also be completely split into two halves instead of splitting them from one side only.

vegetable vendor selling fresh vegetables door to door on a street cart : a common sight in India

My Ammi cooks this vegetable either with meat, or along with a roasted sesame seed paste. Most vegetables are cooked along with a little amount of meat in Hyderabadi households. We are fond of meat. But for this totally vegetarian preparation, adding a little bit of roasted sesame seed paste adds a lot of flavor as well as imparts creaminess to the curry.

Til Wali Dum ki Gavar ki Phalli – Cluster beans cooked in a Spicy Sesame Seed Sauce

Ingredients:

Olivado Avocado Oil (or any other cooking oil) – 2 tbsp
Onion – 1, large, peeled and diced
Ginger garlic paste – 1 tsp
Green chillies – 3, finely chopped
Tomato – 1, diced
Red chilli powder – 2 tsp
Salt – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Sesame seeds – 2 tbsp
Cluster beans – 340 gms, fresh or frozen
Cilantro – 1 tbsp, finely chopped

Til Wali Dum ki Gavar ki Phalli – Cluster beans cooked in a Spicy Sesame Seed Sauce

Method:

1. In a small frying pan at medium high heat, add the sesame seeds and dry roast them without adding any oil until they are a few shades darker. Remove from from heat and transfer to a spice grinder. Add a little bit of water and puree into a smooth paste. Keep aside.
2. In a pressure cooker at medium high heat, pour in oil and as soon as it warms up, add the diced onions and cook them while stirring until they are browned. Add ginger garlic paste and fry for a minute. Add the chopped green chillies and diced tomatoes, red chilli powder, salt and turmeric powder and let cook on low heat for two minutes. Add the roasted sesame seed paste prepared earlier and cook for 2-3 minutes. Add the prepared cluster beans and stir gently to mix. Pour in about 2 cups water and pressure cook until the beans are soft. Remove the lid and let cook for 3-5 minutes. Garnish with cilantro and serve warm along with Baghara Chawal or along with Parathas.

***

Cooking Oil Review:

[Disclosure: Olivado sent me samples of their oil to review. I was under no obligation to review the samples or, if I did review them, to post a positive review. I received no monetary compensation for this review.]

A few months back I received an email from Katelyn from Olivado Oils if I was interested in trying out their products. I obliged and in a few weeks time I received a wonderful package of a gorgeous chestnut faux leather box filled with carefully packed beautiful looking cooking oils. Until now I have been a fan of only two kinds of oils, one is the Olive oil, and the next comes Canada’s own Canola oil, both of which are a regular in my house. I was pleased to try out a new oil and hopefully include it into my choices.

this can be yours

And I am glad I tried these oils. Just the name Avocado oil intrigued me as I love the creamy rich flavor of avocados. The four varieties of oils that I received are Olivado Omega Plus Blended Oil, Olivado Avocado Zest Oil, Olivado Macadamia Nut Oil and Olivado Kenya Avocado Oil. Each variety of oil has its own benefits and uniqueness to offer. The avocado oils are organic, fair trade, cold pressed and extra virgin. I have been using them as salad dressings, in baking, grilling, salsas and cooking my daily meals. The oils have a fresh fruity aroma and the taste is not overpowering at all.

My conclusion is that I am thoroughly impressed and totally recommend these new health oils to everyone. The good news is that they are available all over the world and also in Canada. So go ahead and try them out for yourselves.

Giveaway: Olivado has agreed to giveaway just a similar package as that which was sent to me (the above mentioned four varieties of oils in a chestnut faux leather box) to one lucky reader of my blog (open to residents of US and Canada only).  A very good chance for all of you to sample these new cooking oils. To participate, simply leave a comment below. The last date to enter is February 28th 2011. The winner will be announced in the first week of March 2011.

Luv,
Mona

A simple vegetable curry with use of the most humble vegetables to brighten your day. One of my most favorite vegetable curries that comforts me.

Asian Eggplants, PEI Potatoes and Ontario grown Tomato

The soft and velvety texture of cooked and potatoes eggplants along with the slight sourness from the tomatoes makes this curry very juicy and delicious. Enjoy it along with pulao, naan or paratha.

Aloo Baingan – Potatoes and Eggplants in a tomato gravy

Ingredients:

Asian Eggplant – 3, washed, pat dried, and cut into semi-circles (you can use any variety of eggplant)
Potatoes – 3, medium sized, washed, pat dried, peeled and quartered
Tomato – 2, medium, roughly chopped
Green chillies – 4, finely chopped
Canola oil
Cumin seeds – 1 tsp
Ginger garlic paste – 1 tbsp
Salt – to taste
Red chilli powder – 2 tsp
Turmeric powder – 1/4 tsp
Roasted Coriander seed powder – 1/2 tsp
Cilantro – for garnish, finely chopped

Aloo Baingan – Potatoes and Eggplants in a tomato gravy

Method:

1. In a kadai, pour oil to deep fry the chopped eggplant and potatoes. Once the oil is very hot, deep fry the cut potatoes and eggplant until they attain a slight brown color. Using a slotted spoon remove them into a wire mesh strainer to let the excess oil to drain away.
2. In a pan, pour about 1 tbsp oil and as soon as it warms up, add the cumin seeds and let them splutter. Add the green chillies, ginger garlic paste and fry for a minute. Add the chopped tomatoes, red chilli powder, roasted coriander seed powder, salt and turmeric powder. Mix well. Add the deep fried potatoes and eggplant and give a gentle mix. Add a little bit of water and cover with a lid for 3-5 minutes. Check to see if the potatoes are done. Garnish with chopped cilantro, remove from heat and serve.

Note: 1. You can also add boiled/frozen peas to the curry in the end.
2. You can even add a little bit of kasuri methi or fresh chopped methi in the end for a different flavor.
3. You can skip the deep frying of the potatoes and eggplant and directly add the chopped vegetables into the gravy. You will have to increase the cooking time as well as add a little bit of water to aid in the cooking process. Deep frying the vegetables makes them soft and adds a good flavor.

Luv,
Mona

I remember my Ammi used to prepare all the dishes she wanted to serve at parties and events which my parents used to host during our childhood with her own two hands in her own little kitchen. Sometimes a maid would come for help when the party was large, but it was all under Ammi‘s strict supervision. She never opted for ordering food from a catering company or something like that. I have very vague memories when my mother was young and we were little kids, of the parties and the array of traditional food she used to prepare. I did not have an interest in cooking back then. I never entered the kitchen to help Ammi with parathas in the mornings or helping her with cutting and preparing vegetables on the weekends at the least. I regret, I wish I had paid attention and worked along with her. I was either busy studying, or being rebellious like a typical teenage child. It was only when I choose Nutrition as my subject that my curiosity for cooking evolved.

Today I call my Ammi and ask her on the phone of the doubts I get, but I lost the best chance of actually learning from her in action. I have learnt that sitting and enjoying meals in ones parents house is a blessing. But one should try to develop interest in all that is offered for them to learn at their parents house, from learning their mothers cooking, to the hobbies they master, to the little traditions they follow, because life while at parents house is the best time to learn from the best teachers you will ever get in your life. Parents should also encourage children to develop interest in learning to cook and teach them from a tender age, atleast so that they get in touch with their traditional activities and so that all that does not get lost with time. I am glad alhamdulillah I am able to document and preserve my family’s recipes through my blog, and this way help many young woman alongside as well.

Just like the famous Mirchi ka Saalan and Baghare Baingan, Tamatar ka Saalan is also ubiquotous to Hyderabadi cuisine. All these three mentioned curries, the perfect sides to a Biryani, have the same base gravy, with only brinjals in Baghare Baingan, chillies in Mirchi ka Saalan and tomatoes here in Tamatar ka Saalan. You can also add fish to the same curry base and you get Machli ka Saalan. I have used cherry tomatoes for the curry. Usually regular tomatoes are used which are simply cut into two halves. Tamatar ka Saalan is also referred to as Bagharay Tamatar by some people.

Cherry Tomatoes

Whenever in Hyderabad, I recommend food enthusiasts to attend high class weddings of traditional muslim Hyderabadi families in order to get in touch with the traditional Hyderabadi food which is not very easily available in restaurants or hotels. Or if you are lucky, enjoy home cooked traditional meals locally at a friends house.

Tamatar ka Saalan/Bagharay Tamatar – Tomatoes simmered in a creamy fragrant sauce

Ingredients:

Cherry Tomatoes – 8 (or medium sized tomatoes, each cut into two semi circles)
For masala paste:
Khus Khus/White Poppy seeds – 1 tbsp
Till/Sesame Seeds – 1/2 cup/50 gms
Groundnuts/MoomPhalli – 1/2 cup/50 gms
Dry Desiccated Coconut – 3/4 cup/50 gms
Coriander seeds/Dhania – 1 tsp
For gravy:
Canola oil – 1/4 cup
Yellow Onions – 3, large, each quartered into 4 pieces
Ginger garlic paste – 2 tsp
Salt – 1 tbsp
Red Chilli Powder – 2 tsp
Turmeric/ Haldi – 1/4 tsp
Cilantro/ Kothmir – 3 tbsp, finely chopped
Thick tamarind pulp – 3 tbsp
For baghaar/tempering:
Cumin seeds/ Zeera – 1 tsp
Curry leaves/ Kariyapaak – 2 sprigs
Mustard seeds/ Rai – 1/2 tsp
Nigella seeds/ Kalaunji – 1/3 tsp
Fenugreek seeds/ Methi dana – 1/8 tsp

Tamatar ka Saalan/Bagharay Tamatar – Tomatoes simmered in a creamy fragrant sauce

Method:

1. Wash the cherry tomatoes well. Discard the stalks and make four incisions, perpendicular cuts (an X) from the stem end of each cherry tomato, taking care the other end is intact. Keep aside.
2. Puree the onions into a smooth paste. Also, smoothly/finely grind all the ingredients seperately under the heading ‘for masala paste’ adding just a few drops of water if needed.
3. Heat oil in a heavy non-stick pan at medium heat and as soon as it is warm, add the baghaar ingredients – cumin seeds, curry leaves, mustard seeds, nigella seeds and fenugreek seeds. Once they start spluttering, add the pureed onion paste and mix. Cover with a lid for a minute. Uncover and keep frying until the raw smell of the onions goes away. Add ginger garlic paste, salt, red chilli powder, turmeric powder and chopped cilantro and the masala paste and mix well. Keep cooking until the raw smell of the masala paste goes away and you can see the paste leaving oil on the sides. Add a few drops of water if needed during the process. This might take about 5-10 minutes. Later add tamarind pulp and mix well. Now pour in about 4-5 cups of water (or less) and mix. Let it come to a boil. Once boiling, add the prepared tomatoes and cover with a lid. Let cook for 5 minutes. Once the tomatoes are soft, remove from heat and serve the curry along with Pulao or Biryani. (In the picture you can see that I have prepared a loose consistency of the curry. You can cook it furthur until you achieve the desired consistency. The preferred consistency of this curry is semi-loose.)

On an another note, my blog has been selected for Best Of Indian Blogosphere 2010 polls by blogjunta.com. Please vote for me here.
Thanks.

Luv,
Mona