Keema Bharay Tamatay Ka Salan – Tomatoes stuffed with Minced Meat in a Spicy Aromatic Gravy

Posted on August 19th, 2015 by Mona ©copyrighted in Coconut Cream, Ginger-Garlic paste, Groundnut/Moomphalli, Lamb/Beef/Mutton/Veal/Sheep, Onion/Pyaaz, Red Chilli powder, Roasted Groundnut paste, Salt/Namak, Tomato/Tamatar (fresh), Turmeric/Haldi, Yogurt/Dahi | 2 Comments » 656 views

One of my most favorite dishes that my Mother-in-Law makes is this gravy curry of stuffed tomatoes. Every time she visits us we definitely ask her to make it for us. Today I am sharing her recipe with you all. It is a wonderful dish that tastes amazing and will definitely impress your loved ones.

Keema Bharay Tamatay – Tomatoes stuffed with Minced Meat in a Spicy Aromatic Gravy


Canola Oil – 1/2 cup
Tomatoes – 6 large tomatoes
For Minced Meat:
Minced Meat – 1 pound
Red Chilli powder – 1 tsp
Salt – 1 tsp
Turmeric powder – 1/2 tsp
Ginger garlic paste – 1 tbsp
For Qorma:
Onion – 1, sliced thick
Roasted Groundnut Paste – 1/3 cup
Coconut Cream – 3 tbsp
Yogurt – 3/4 cup
Red Chilli Powder – 2 tbsp
Salt – 2 tbsp
Turmeric Powder – 1 tsp

1. Halve the tomatoes, and scoop out the pulp. Grind the pulp into a smooth puree. Keep aside. Keep the tomato halves aside in a platter.
2. In a non-stick pan with a thick bottom at medium high heat, add onions and brown them while stirring frequently. Remove in a platter and let cool. In the same pan, add the groundnuts and roast them for a few mintues until they are just a few shades darker. Remove in a cup and keep aside to cool. Once cool, add the roasted onions and groundnuts in a grinder and grind until it is a smooth puree. Add yogurt and puree.
3. Prepare the gravy – In a thick bottomed non-stick saucepan at medium high heat, add oil and then pour the groundnut puree and the tomato pulp puree. Keep stirring constantly for 5-8 minutes. Lower the heat and cook covered until it leaves oil. Keep stirring occasionally.
4. In a frying pan at medium high heat, add the minced meat along with ginger garlic paste, red chilli powder, salt and turmeric powder. Mix well and let cook until the meat is dry and well-cooked.
5. Fill the tomato halves with the cooked Keema. Top each with the groundnut gravy.
6. Add the rest of the minced meat and the gravy to a thick bottomed wide saucepan. Spread it evenly in a layer. Arrange the stuffed tomato halves over the gravy and let cook covered at medium heat for about 30 – 45 minutes until it leaves oil. Garnish with chopped mint and cilantro leaves and serve with Parathas and Rice.


AddThis Social Bookmark Button

Hyderabadi Chicken Haleem – Harees

Posted on July 17th, 2015 by Mona ©copyrighted in Almonds/Badaam, Black pepper powder, Broken Wheat/Daliya, Canola Oil, Cardamom/Elaichi, Cashewnuts/Kaaju, Chane ki Dal, Cilantro/Kothmir (fresh), Cinnamon/Dalchini, Clove/Laung, Garam masala powder, Ghee, Ginger-Garlic paste, Green Chillies, Lemon/Nimbu, Mint/Pudina (fresh), Onion/Pyaaz, Poppy seeds/Khus-Khus, Poultry/Murgh, Red Chilli powder, Roasted Cumin powders, Salt/Namak, Turmeric/Haldi, Yogurt/Dahi | 3 Comments » 815 views

Haleem is meat delicacy, especially enjoyed during the month of Ramadan in India and Pakistan. In Hyderabad, one can see all restaurants begin to sell Haleem as soon as Ramadan commences. Tiny Haleem stalls pop up at every nook and corner, and people of all faiths enjoy it. It is the city’s most induldent dishes. Haleem is not as easily available the rest of the year in restaurants in India.

Haleem is originally an Arabic dish, brought to Hyderabad by the immigrants of Yemen, Iran and Afghanistan. It has all the nutrients a fasting body requires at the end of the day.

Home cooked Haleem is the best. So today I am sharing with you all my simple recipe for Chicken Haleem. I have posted two versions of Haleem earlier on my blog. You can try them all.

Hyderabadi Chicken Haleem – Harees

Serves – 6-8

Boneless Chicken Breast – 2 (if large chicken); 3 (if small chicken) – cut into cubes
Ginger-garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – 1 tsp
Chana dal – 100 gms
Broken wheat – 250 gms
For Qorma:
White poppy seeds/Khuskhus – 1 tsp
Chopped almonds and cashewnuts – 1 tbsp each
Canola oil – to deep fry
Onions – 3, large, finely sliced
Cloves – 2
Cardamom – 2
Cinnamon stick – one 2″ stick
Dry roasted Cumin seed powder – 1/2 tsp
Green chillies – 4, each broken into two
Yogurt – 1 cup, lightly whisked
Red chilli powder – 2 tsp
Salt – 2 tsp
Black pepper powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Cardamom seed powder – 1/4 tsp
Lemon juice – 1/4 cup/60 ml/4 tbsp
For Garnish
finely chopped Cilantro, and Mint leaves
Crisply fried onions
Lemon juice
Fried cashew nuts
sliced/chopped Green chillies


1. Soak chana dal and broken wheat for 30 minutes in fresh cool water.
2. In a mixing bowl, add the cubed chicken breast, ginger-garlic paste, 1 tsp red chilli powder, turmeric powder and 1 tsp salt. Mix well and let marinate to 1-2 hours. In a frying pan at medium high heat, pour 1 tbsp of oil add the marinated chicken and cook while turning the chicken pieces until done. Remove from heat and keep aside to cool.
3. Drain the soaking dal and the broken wheat and transfer them to a non-stick saucepan. Pour in 4 cups of fresh cool water and let cook while stirring frequently until the mixture is soft. This might take 1-3 hours. You can also pressure cook if you would like to save time, but I like to slow cook it. Add more water if needed to cook. Transfer to a bowl.
3. Meanwhile, shred the cooked chicken and keep aside in a bowl.
4. Soak cashewnuts and almonds in 1/2 cup warm water for 15 minutes. Grind them into a smooth puree.
5. In a food processor or a blender, add the cooked dal and the cooked broken wheat and process until well blended.
6. In a deep frying pan at medium high heat, pour oil to deep fry and as soon as it warms up, add the sliced onion and fry it stirring constantly until evenly golden brown in color. Using a slotted spoon transfer half of the fried onions onto a platter, scatter so that they cool and crisp up in a while, use these fried onions for garnish later on.
7. In a large non-stick saucepan, add 4 tbsp oil, lower the heat and add cloves, cinnamon stick, cardamom, green chillies and cumin seed powder. Stir fry for 10-20 secs. Add the yogurt and cook until separates. Add the pureed nuts mixture and mix well. Add red chilli powder, black pepper powder and salt. Half cover and cook stirring occasionally until it leaves oil. Add the blended wheat+dal mixture and the shredded chicken meat and mix. Pour in 2 cups water, and add garam masala powder and cardamom powder. Mix well. Cover and let cook on medium heat, stirring occasionally for 10-20 minutes. Remove from heat when the desired consistency of a thick porridge is achieved. Ladle in serving plates, garnish and serve warm.


AddThis Social Bookmark Button

Guest Post: Rubina’s Slow Cooker Healthy Butter Chicken

Posted on July 16th, 2015 by Mona ©copyrighted in Guest Posts | No Comments » 642 views

This is a guest post by Rubina of All Floured Up. She is a new mum and a big foodie at heart. Her blog is full of delicious recipes to try. Please welcome her! ~ Mona

I’m Rubina from the food blog “All Floured Up” and today I’ve got a delicious and super simple recipe. It’s a slow cooker recipe for butter chicken, and to make it even better, I’ve made this a healthy version.

This butter chicken is creamy, spiced perfectly, and comes together so quickly. I used Greek yogurt instead of heavy cream as a finishing “healthy” touch. I hope you enjoy this delicious recipe!

Slow Cooker Healthy Butter Chicken
Serves 4-6

2 lbs boneless, skinless chicken leg meat, cut into 1″ pieces
Chicken marinade: 1 tbsp tandoori masala, 1 tsp ginger paste, 1 tsp garlic paste, 1 tbsp yogurt.
1 tbsp butter
2 14 oz can tomato sauce
1 onion, finely chopped
1 tsp garlic, paste (3 large cloves)
1 tbsp fresh ginger, paste (1.5″ piece)
1 tsp red chili powder
1 tsp cayenne pepper
1 tsp ground cumin
2 tsp garam masala powder
1 tsp tandoori masala
2 cups nonfat Greek yogurt
Naan/rice for serving
Cilantro for garnish

1) Marinate the chicken pieces in the chicken marinade (tandoori masala, ginger/garlic paste, and yogurt).
2) In a pan, melt the butter and quickly stir fry the chicken for 2-3 minutes on high heat. It doesn’t have to be cooked all the way through.
3) In a slow cooker, add the tomato sauce, onion, garlic paste, ginger paste, chili powder, cayenne pepper, cumin, garam masala, tandoori masala, and the partially cooked chicken (and any juices left in the pan).
4) Set slow cooker on low for 6 hours or high for 4 hours. Cook until chicken is soft and sauce is bubbling.
5) When chicken is cooked, take the Greek yogurt in a large bowl, beat it so it softens up a little. Add 1/2 cup of the tomato sauce from slow cooker to thin the yogurt a little.
6) Stir the yogurt with the chicken gravy, cook for 10 more minutes in the slow cooker.
7) Serve hot with rice, naan, and of course, garnish with cilantro. Enjoy!
***If you don’t own a slow cooker, simply combine all ingredients and cook on lowest heat setting on stovetop in a pot for 2 hours, until sauce is thickened. Stir every 20 min or so to ensure no burning. Finish up with step 5 from above.


AddThis Social Bookmark Button

Guest post: Wardah’s Healthy Whole Wheat Parathas

Posted on July 6th, 2015 by Mona ©copyrighted in Guest Posts | No Comments » 564 views

[My friend Wardah from CMW group on facebook and the author of Best of Wardah blog, is here to share with us all her recipe for these amazing Parathas that are nutritious as well as lip-smaking, and therefore great to eat especially during the month of Ramadan! Please welcome her. Thanks Wardah!~Mona]

Mothers are the best cooks, we all know that. This amazing paratha recipe is from my beautiful mom, Farhana. She’s a health nut and that is what is so special about these healthy whole wheat, fiber full parathas. With ingredients like flax seed, wheat germ, and oat bran, you may be put off from this recipe, but I will attest to their delicious flavor and amazing affects on my body! With benefits like being high in fiber, being heart healthy, lowering cholesterol and blood sugar, these parathas are really something else. My family eats one paratha each every day in suhoor, and we love it. We stay full much longer during these long and hot fasts. A pat of butter or ghee on the roti will make it healthy and fattening for your little ones. Hold the ghee for the uncles and aunties though, and it is the perfect accompaniment to any desi meal – delicious, wholesome, and healthy. Enjoy!

Healthy Whole Wheat Parathas
(Thanks to RK Pakistani Collections for compiling the recipe)

1/2 cup Oat Bran (Heart Healthy, Lower Cholesterol, Weight Loss)
1/2 cup Wheat Germ (Good Fiber, Balance Cholesterol & Blood Sugar)
1/2 cup Flaxseed (High Fiber, Omega-3, Reduce the Risk of Breast Cancer)
1/2 cup Wheat Bran (High Fiber)
3 cups Whole Wheat Flour
1 pkg Tofu (Meat Substitute, Lower Bad Cholesterol, Lower Risk of Cancer)
Green Tea (Antioxidants, Weight Loss, Reduced Risk of Cancer)
1/4 cup Olive Oil

1- Boil and seep 1 cup of green tea as instructed on package.
2- Add all the ingredients except green tea in Kitchen Aid or Food Processor.
3- Add room temperature green tea gradually until the consistency of dough is reached.
4- Leave the dough to rest for 30 minutes.
5- Make at least 18-20 parathas.

That’s all!

AddThis Social Bookmark Button

Healthy Desi Chicken Tikka Wraps

Posted on June 27th, 2015 by Mona ©copyrighted in Avocado, Lemon/Nimbu, Olive/Zetoon, Tomato/Tamatar (fresh), Yogurt/Dahi | No Comments » 739 views

It is of utmost importance to eat healthy, especially in Ramadan, when our bodies need the best foods to get the best of the nutrients.

I have been trying to eat healthy as much as possible since the last two Ramadan and alhamdulillah I am able to see results. I am feeling much better and able to to do a lot and not feel lazy and lethargic like I used to before.

Full of fresh flavors, these semi homemade wraps that I made for my family were a hit. They make a fun change from regular dinner fare. The parathas were store brought, and the chicken tikka were prepared and frozen the week before Ramadan. So I only just had to assemble the wraps and serve them for dinner. The chicken tikka was baked using a little bit of olive oil. These wraps are healthy and provide your body with good nutrients.

Chicken Tikka Wraps


Parathas – 8
Chicken Tikka – 6 cups
Olives – 1 cup
Avocado – 2, diced
Tomatoes – 2, diced
Romaine or leaf lettuce, shredded – 2 cups
Sriracha Hot Sauce or any other hot sauce – to taste
Whipped Yogurt – 8-10 tbsp
Lemon/lime juice


Divide the chicken, and everything else between each wrap, squeeze over the lime juice, then fold over one end to tuck in, and roll up to serve.

A few Ramadan Tips:
~ Chew your food well before you swallow
~ Eat a Multi-vitamin with your meals


AddThis Social Bookmark Button