Zaiqa

Baghara Khana (or Baghara Chawal), is an another simple and nourishing dish that reminds me of that happier era, when I was a kid. Food that reminds me of my childhood and my hometown definitely makes me immensely nostalgic every time.

Baghara Khana along with Aloo Gobi Matar ~ was my yesterday’s lunch

Fragrant long grained basmati rice is cooked along with caramelized onion and exotic whole spices that give a delicate flavor and a wonderful aroma that will fill your house, and welcome your loved ones with open arms and a sense of home where warmth and comfort abounds. Always serve Baghara khana warm, along with the accompaniments of your choice.

To prepare Baghara Khana, use rice and water in the ratio of 1:2, i.e., for 1 cup rice, use two cups of water. Save a little amount of the water to add later on after the rice is about 3/4th cooked as described below.

Baghara Chawal/Khana
Serves: 2

Ingredients:

Long grained White Basmati Rice – 1 cup (I prefer the brands ‘Daawat’ or ‘India Gate’ or ‘Lal Qila’)
Canola Oil – 1 tsp
Ghee – 2 tsp
Onion – 1, small, finely sliced
Ginger-garlic paste – 1 tsp
Fresh Cilantro/Kothmir – 1 tbsp, finely chopped
Fresh Mint/Pudina – 1 tbsp, finely chopped
Green cardamom/Elaichi – 2
Cinnamon/Dalchini – 2 inch stick
Dry bay leaf – 1, medium sized
Caraway seeds/Shahzeera – 1/2 tsp
Water – 2 cups
Salt – 1 tsp

Method:

1. Wash the rice in two changes of water and soak it in surplus cool water for 30 minutes.
2. In a saucepan at medium high heat, pour oil and ghee and as soon as it warms up, add the sliced onion and stir fry until the onion is nicely browned up. Add the ginger-garlic paste and fry it along for a minute. Add the chopped herbs, green cardamom, bay leaf, cinnamon stick and caraway seeds. Fry them for a minute more. Add 1 2/3 cup of water and salt. Cover with a lid and increase the heat to high. Let it come to a boil.
3. Meanwhile drain the soaked rice and keep ready.
4. Add the drained rice to the boiling water in saucepan and mix well. Let it come to a boil once. Lower the heat to simmer and cover with a lid. After 3 minutes using a spoon, mix the rice well, lower the heat to minimum and and cover it back again and let cook for a furthur 3 minutes. Open the lid, pour in the remaining 1/3 cup water and gently mix well. Cover and let cook until the rice is tender. Close the heat and leave the saucepan on the hot stove for about 15 more minutes to finish cooking on Dum. Serve warm.

My house smells like a potpourri every time after I prepare Baghare Chawal due to all those aromatic spices.

Note: You can also add chopped green chillies and a few whole cloves along with the other spices while frying the onions. I do not prefer to add them. Also for a special touch, garnish the cooked rice while serving with a few toasted whole cashew nuts.

Suggested Accompaniments: Baghara khana is enjoyed along with Dalcha or Baghare baingan or Mirchi ka Salan or Sem ki phalli gosht or Qimah or Qorma for a delicious Hyderabadi meal.

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This Summer, I had planted a few tomato seeds (first time with tomatoes) and voila, I had plenty of fresh tomatoes from my lil tomato garden in the backyard. Here are a few snaps:

Tomato Variety: Moneymaker

tomato budss under the warm early spring sunshine

tiny tomatoes and blooms in early summer

after a shower
I love the fuzzy stems and the unique strong scent of tomato foliage

on a warm sunny evening

ripening on the vine

For the curry below I had used the garden ripe tomatoes from my plants. With the commenced autumn chill in the air, I do not think the plants will live much longer. To freeze tomatoes, just cut out the tough part of the core, put the whole tomatoes on a baking sheet and into the freezer. After they’ve frozen, transfer them to a plastic zipper bag and put them back into the freezer. When you want to use them, you can easily peel them if you allow them to thaw until they’re just barely soft on the outside. Then just rub off the skins. Or you can run warm tap water over them and peel them immediately. Use them in recipes for any cooked dish. Inshallah the next season, I plan/wish to grow the heirloom ribbed or beefsteak tomatoes and even more veggies. Have a look at the beautiful heirloom tomatoes here, I am sure even you all will be smitten by their beauty. Need to stock up the seeds soon for the gardening season.
For those of you interested, this book has loads of information on heirloom tomatoes and how to plant them.

Aloo Gobi Matar – Potato Cauliflower and Peas in one pot

Ingredients:

Canola Oil – 1 1/2 tbsp
Onion – 1, large, finely sliced
Cumin seeds – 1 tsp
Fresh Curry leaves – 6
Dry red chillies – 3, each broken into two
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Cauliflower – 1 medium head, cut into florets, washed and drained
White Potatoes – 3, peeled and cut into quarters
Tomatoes – 2, medium sized, chopped
Red chilli powder – 2 tsp
Frozen organic peas/Matar – 3/4 cup
Fresh Cilantro – 2 tbsp, finely chopped

Aloo Gobi Matar along with toasted Afghani Roti, and home-made Lemon pickle ~ todays lunch

Method:

Heat oil in a wide saucepan at medium high heat and as soon as it is warm, pour in oil. Add the sliced onion and stir fry until the onion are just lightly browned. Add the baghaar ingredients~cumin seeds, curry leaves and dry red chillies. Also add salt and turmeric powder. Mix well. Add the cauliflower florets and potato quarters and mix well. Spread the vegetables so that they are in a single layer in the pan. Sear the vegetables for about two minutes. Keep stirring them occasionally. Add the chopped tomatoes, half cup of warm water and red chilli powder. Mix well and cover the lid. Let cook until the vegetables are tender and have absorbed most of the liquid. Keep stirring occasionally. Add the frozen peas and cover the lid for 2 minutes. Garnish with chopped cilantro and serve warm.

‘Aloo Gobi Matar – Potato, Cauliflower and Peas’ in one pot goes to Andera’s Grow Your Own event.

Luv,
Mona

Sweet red beets when cooked in a hot and spicy tomato meat stew result in a delicious curry that you will definitely enjoy. We Hyderabadis like to cook our vegetables with meat.

Peeled and chopped red beets

I enjoy beets this way a lot, along with warm parathas. My brother dislikes the way it tends to color your rice though. Whenever I go to the market, I buy beets along with its greens which are very nourishing, that way I can enjoy the goodness of both the greens as a subzi, as well as beets as a seperate curry.

While preparing salad with beets, do not peel and then boil the beets in water. That way all the nutrients are lost when you drain the water. If you have to boil the beets, wash them thoroughly and boil them unpeeled. In this manner, the nutrient loss is less. I recommend steaming the beets when you wish to have them as salads. This is the best way with minimum nutrient loss and maximum flavor.

Chuqandar Gosht – Beets in Spicy Meat stew

Ingredients:

Canola oil – 1 tbsp
Yellow Onion – 1, small, finely chopped
Lamb/Veal/Sheep meat (with or without bone) – 250 gms, cut into bite-size pieces
Salt – 1 1/2 tsp
Red Chilli Powder – 2 tsp
Ginger-garlic paste – 1 tsp
Tomato – 2, medium sized, finely chopped
Water – 1 cup
Beetroot/Chuqandar – 5, medium sized(as shown in the picture), peeled, sliced and cut into bite-size wedges

Chuqandar Gosht – Beets in Spicy Meat stew

Method:

1. In a pressure cooker at medium high heat, pour oil and as soon as it warms up, add the chopped onion and stir fry until the onion is just soft. Add meat, ginger garlic paste, red chilli powder and salt, and fry them along for a minute. Add the chopped tomatoes and water and pressure cook until the meat is tender.
2. Later, add chopped beetroot and pressure cook again for 2-3 minutes until tender. Cook on high until the water has all almost dried up. Remove from heat and serve warm.

Suggested Accompaniments: Tastes delicious along with warm Parathas, or you can even savor it along with Basmati Chawal.

Luv,
Mona

The first Ashra of Ramadan has passed away الحمد لله. May Allah (سبحانه وتعالى) accept all our dua’s inshallah. Todays dinner after our 14th roza features Ivy Gourd curry, Khatti dal and Dum ka Murgh along with Afghani Roti and Khushka.

Ivy Gourd~(Coccinia indica, C. grandis) (other names in various languages-Scarlet fruited gourd, Little gourd, Donda, Kandori, Tindora, Gherkin, Kova, etc) is an Indian vegetable, grown on aggresively climbing vines, and a very good source of Calcium, Fibre and Iron.

Fortunately this vegetable is available here at my place at most of the Indian stores, priced a bit higher though, but nonetheless and I am very happy for that reason. This humble vegetabe is one of my favorites and it makes its presence on my dinner table whenever its cravings defeat me.

Ivy Gourd – chopped and whole

Ivy Gourds in dry tomato-onion gravy

Ingredients:

Ivy Gourd – 2 pounds, topped, tailed, and chopped as shown
Onion – 1, large, finely sliced
Tomato – 2. medium sized, finely chopped
Red chilli powder – 2 tsp
Salt – to taste
Canola oil – 1 tbsp

Ivy gourd curry served along with Flat bread~Paratha

Method:

Heat oil in a pressure cooker at medium high heat. As soon as it warms up, add onion and stir fry until soft. Add chopped tomato, red chilli powder and salt. Also add in the chopped Ivy gourd and 1 cup water, and pressure cook for 10 minutes, until the Ivy Gourd is soft. Let cook uncovered until most of the moisture has been evaporated. Keep stirring occassionally and gently. Serve along with Parathas .

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Dum ka Murgh – Slow cooked Chicken in Aromatic sauce

Ingredients:

Chicken, with bone – 1.3 kg, cut into pieces
Yogurt – 1/2 cup
Almonds, ground – 1/4 cup
Garam masala powder – 2 tsp
Saffron strands, lightly crushed – 1/4 tsp
Onion – 4, large, finely chopped
Tomato puree – 2 tbsp
Ginger garlic paste – 2 tbsp
Red chili powder – 1 tbsp
Salt – 2 tsp
Lemon juice – 4 tbsp
Cilantro – 1 tbsp, finely chopped
Mint leaves -1 tbsp, finely chopped
Ghee – 1/3 cup
Cinnamon stick – 1 inch stick
Cloves – 2
Green Cardamom – 2
Black Peppercorns – 4
Bay leaf – 1, dried

Dum ka Murgh

Method:

1. In a frying pan at medium high heat, pour ghee and as soon as it warms up add the sliced onions. Fry them stirring it frequently until golden brown in color. Remove the fried onions using a slotted spoon onto a paper towel lined platter. Reserve the leftover ghee.
2. In a mixing bowl, add yogurt, almond paste, garam masala, saffron, salt, fried onions, ginger-garlic paste, red chilli powder, lemon juice, tomato puree and cilantro and mint leaves to the chicken. Mix it all well. Cover the bowl with a plastic wrap and let the chicken marinate in the aromatic paste for about 2 hours in the refrigerator.
3. Take the mixing bowl out of the refrigerator and let it come to room temperature. In a large saucepan at medium high heat, pour the leftover ghee and as soon as it warms up add the cinnamon stick, cardamom pods, bay leaf, peppercorns and cloves. Saute for a few seconds and add the chicken mixture into it. Spread the chicken in a single layer and mix well. Cover the lid and cook on simmer for 20 minutes. Later, gently give a good stir and again cover and let cook for a further 15 minutes until oil leaves. Garnish with fried onions and serve with sliced onion rings and lemon wedges.

Suggested Accompaniments: Afghani Roti/Naan/Parathas or Plain Rice and Khatti Dal.

Luv,
Mona

Zafraani Malai Murgh, Baingan ka Bharta, Tamatar Tuvar dal and Khushka was the dinner today after our second roza الحمد لله. The Iftaar was light~ Khajoor, Aloo Samosa with ketchup and fresh Plums.

Zafraani Malai Murgh – Chicken in Creamy Saffron sauce

Ingredients:

Olive oil – 2 tbsp
Ginger garlic paste – 2 tbsp
Long green chillies – 4, each cut into two
Fried crisp onions – 1/2 cup (store bought)
Chicken/Murgh, with bone – 1150 gms, cut into pieces
Salt – 2 tsp
Yogurt/Dahi – 1/2 cup, lightly whipped
Red chilli powder – 2 tsp
Turmeric – 1/2 tsp
Half and Half cream – 1/3 cup (you can also use light cream instead)
Cardamom powder – 1/2 tsp
Saffron threads – one pinch
Slivered almonds – 1 tbsp

Zafraani Malai Murgh

Method:

1. Wash the chicken and pat dry. Keep aside.
2. In a saucepan at medium high heat, pour in oil and as soon as it warms up, add the ginger-garlic paste and fry for a few seconds. Add the green chillies and fried onions. Mix well. Add the chicken pieces and salt and fry until opaque, around 5-8 minutes. Pour in yogurt, red chilli powder and turmeric. Stir gently to mix and close the lid. Let cook for 5 minutes. Pour in half and half and gently mix well. Cover the lid and let cook for 8-10 minutes. Add the rest of the ingredients and mix well. Let cook uncovered for a further 10 minutes. Serve immediately along with Parathas or Naan or Khushka.

Baingan ka bhartha – Roasted Eggplants in tomato onion sauce ~ I

Brinjal – 4
Olive oil – 2 tbsp
Onion – 1, large, finely chopped
Ginger garlic paste – 1 tbsp
Cumin seeds – 1 1/2 tsp
Long green chillies – 4, chopped
Tomato – 2, finely chopped
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 2 tsp
Salt – 2 tsp
Garam masala powder – 1 tsp
Cilantro+Mint leaves – 1 tbsp, finely chopped

Fresh ingredients for Baingan ka Bhartha

Baingan ka Bhartha

Method:

1. Wash the brinjal and pat dry. Take a rimmed baking sheet and place a large sheet of aluminuim foil on it. Place the brinjal on the foil and place the baking sheet under the broiler-high setting for 15 minutes. Turn the brinjal after 8 minutes. Once the brinjal are evenly black in color, remove from the oven and let cool. Once cool, peel and discard the skin and finely chop the flesh of the brinjal. Keep aside.
2. In a medium saucepan, add oil and as soon as it warms up, add the onion and fry just until soft. Do not let it brown. Add ginger garlic paste, green chillies and cumin seeds and fry them along for furthur 2-3 minutes. Add the chopped tomatoes, coriander seed powder, turmeric powder, red chilli powder and salt. Mix well. Cover the lid and let cook for 5 minutes.
3. Add the chopped brinjal flesh and mix well. Cover the lid and let cook for 5 more minutes. Add garam masala and fresh chopped herbs and let cook uncovered for a few minutes. Serve.

Luv,
Mona

Simple dals like the old-time Tamatar Dal always reminds of home, my childhood and comforts a vexed being. Thin soup like consistency of pureed flavored dals with a delicious tempering of spices is a staple in my house, used to wet rice and enjoyed along with a vegetarian or a non-vegetarian dry dish on the side.

Indian tomatoes are naturally sour unlike the tomatoes available here, that are slightly sweetish in taste. The sourness of the tomatoes imparts a delicious flavor to the dal.

A baghaar of aromatic healing spices in a little amount of ghee adds a delightful flavor to the dal. You could also use vegetable or canola oil instead.

Tamatar Dal – Tomato Lentil Soup

Ingredients:

Tuvar Dal/Yellow lentils – 1 cup
Water
Large Red Tomato – 4, roughly chopped
Small Green chillies – 4, finely chopped
Red Chilli powder – 2 tsp
Salt
Turmeric – 1/4 tsp
Ghee – 2 tsp
Curry leaves – 10 fresh leaves
Cilantro/Kothmir – 3 tbsp, finely chopped
Mint – 1 tbsp
Cumin seeds/Zeera – 1 tbsp
Dried Red chillies- 3
Garlic pods/Lahsun – 2, each sliced into two if the pods are very large

Tamatar ki Dal

Method:

1. Wash and drain the dal. Add the drained dal in a saucepan and pour in about three cups of water. Add 1 tsp salt, green chillies, chopped tomatoes and bring it a boil. Lower the heat to medium, half cover the lid and let cook until the dal is soft and mushy. Add more water if needed.
2. At this stage, you can pour the dal contents into a blender and blend until pureed. This is entirely optional, only if you prefer a smooth consistency. Or you can just mash up the cooked dal using a ‘Dal Ghotni’. Pour it back into the same saucepan, and add red chilli powder, 2 tsp salt and turmeric. Mix well and add 2 glasses of water. Let cook on medium heat uncovered for 10-15 minutes, until you achieve a just slightly thick soup like consistency. Remove from heat. Add chopped cilantro and mint leaves.
3. Pour ghee into a pan at medium high heat. As soon as it gets warm, add the garlic pods, stir fry until the garlic pods are lightly reddish brown in color. Quickly mix in cumin seeds, dried red chillies and curry leaves. Remove the pan from heat. This is the baghaar or the tempering. Add the contents of the pan into the dal and mix well. Serve.

Suggested Accompaniments: Khushka and any vegetarian or non-vegetarian 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