Zaiqa

As promised, I present to you all the round-up of the Season IV of the ‘The Hyderabadi Ramadan Food Festival 2012′.

I thank all participants for their enthusiasm. Here is the list of entries:

Click on the recipe title to go through the recipe.

And following are my entries to the event:

Murgh Samosa – Chicken Samosa

Dahi Baday – Chickpea Flour balls in Yogurt

I once again thank all participants. I hope you have all enjoyed the roundup. If in case I have missed anyone’s entries, please let me know. I will inshallah update it immediately.

Luv,
Mona

This Ramadan I am addicted to my sisters handmade chicken samosas.

Murgh Samosa – Chicken Samosa

Seriously they are the best I have even eaten. And they are super simple to make. You can make ahead the chicken filling which gets ready quicky and just before iftaar, use the samosa wraps, fill them all up and deep fry.

Murgh Samosa – Chicken Samosa

Ingredients:

Chicken Breast Meat – Minced – 2 lbs
Red Chilli Powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Ginger garlic paste – 2 tsp
Garam masala – 1 tsp
Juice of 2 lemons
Cilantro and Mint – finely chopped, 3 tbsp
Egg white from one large egg
Frozen Samosa wraps
Canola oil to deep fry

Method:
1. In a pan, add oil and as soon as it is warm, add the chicken mince, red hilli powder, salt, turmeric powder and giniger garlic paste. Mix it all together, cover, and keep stirring once in a while and let it cook until the chicken is done, about 20 minutes.  Add lemon juice, ciantro and mint and garam masala and mix. Keep aside, and let it cool. You can even freeze it for future use in small portions. Just thaw for a few hours before you plan to make the samosas.
2. Thaw the frozen samosa wraps according to instructions. Brush some water on both sides of the wraps to make it pliable. Form a cone by making triangular folds as you till you have only fold left. In the cone section, spoon the filling. Seal the final flap using water and flour paste to seal the edges. Watch out for open corners and seal using the flour paste. Repeat for all wraps.
3. In a large pan, heat oil on high. Reduce the flame to medium when the oil is hot.
4. In a bowl, add the egg white and just lightly whip it using a fork. Dip each samosa into the egg white and drop it into the hot oil. Repeat using all samosas. Using a slotted spoon remove the samosa from oil into a mesh strainer once they are golden brown on all sides. Enjoy the samosa along with your favorite chutney or as is.

Note: You can also bake the samosas instead of deep frying them. Just lightly coat them all with a little bit of oil, and bake them for 10-12 mins at 350°F until golden brown. You can also skip them step of dipping them in egg white if you prefer so.

This recipe is my contribution to my very own Hyderabadi Ramadan Food Festival 2012 (Season IV) that I hosting on my blog, and also to the Joy From Fasting ToFeasting – V that Lubna is hosting on her blog.

Luv,
Mona

The blessed month of Ramadan begins from tomorrow inshallah.

RAMADAN MUBARAK EVERYONE !!

May Allah(سبحانه وتعالى) accept our Siam (Fasting) and our Qiam (Taraweeh prayers). Ameen.

The last year during Ramadan, my baby girl was a tiny newborn, just six pounds in weight and like a minuscule. Mashallah she is now an active crawling baby who loves to keep her mama on her toes all the time. What an year it has been alhamdulillah. Motherhood has taught me a lot. The first and foremost thing is patience. A mothers job is most challenging, and so rewarding at the same time. Indeed Allah has given so much importance to a mother that it is said paradise lies under a mother’s feet ! Subhana Allah !!

With this it is yet again time for me to announce the Season IV of ‘The Hyderabadi Ramadan Food Festival 2012′ on my blog. May Allah SWT shower mercy upon us, make it easy for us all, bless and forgive us all inshallah, Ameen.

The logo for the event is as follows:

The rules of the event are listed below:

1. From now until Eid-ul-Fitr 2012, prepare traditional Hyderabadi recipes that are savored during Ramadan at both Iftaar and Suhur, and also at the day of Eid-ul-Fitr (snacks, curries, one-dish meals etc) and post about it on your blog.
2. There is no limit to the number of entries per person. You can even update old posts on your blog with a link to this announcement page in order to send me your entries. Please provide a link to this announcement page in your post and feel free to use the logo.
3. Send me your entries at zaiqaDOTmonaATgmailDOTcom with the following details:

• Your name
• Your blog name/title
• Name of the entry
• URL of your post
• A photo of the recipe (300 pixels wide)

4. If you do not have a blog, you can still participate by emailing me the recipe, along with the other details mentioned above.
5. The last day to send me your entries is Eid-ul-Fitr 2012 which falls on August 20 2012 (depends on moon sighting)

Let us all celebrate Ramadan and share the traditional Hyderabadi delicacies especially prepared during this holy month with the world. I look forward to you entries and will post a round up in the first week of September 2012 right after the Eid-ul-Fitr inshallah.

To go through previous seasons of this event, please visit this page.

Also, Enjoy the RAMADAN SALE at my shop!!
Enter Coupon code RAMADAN10 to get 10% discount off everything from my store during the entire month of Ramadan (July 20 2012 to August 20 2012) !

Luv,
Mona

With just about 15 days to go for the blessed month of Ramadan to commence, its time yet again for me to announce the Season III of ‘The Hyderabadi Ramadan Food Festival 2011′ on my blog. May Allah SWT shower mercy upon us, bless and forgive us all, and bring us all closer to Him and to each other inshallah, Ameen.

The logo for the event is as follows:

The rules of the event are listed below:

1. From now until Eid-ul-Fitr 2011, prepare traditional Hyderabadi recipes that are savored during Ramadan at both Iftaar and Suhur, and also at the day of Eid-ul-Fitr (snacks, curries, one-dish meals etc) and post about it on your blog.
2. There is no limit to the number of entries per person. You can even update old posts on your blog with a link to this announcement page in order to send me your entries. Please provide a link to this announcement page in your post and feel free to use the logo.
3. Send me your entries at zaiqaDOTmonaATgmailDOTcom with the following details:

• Your name
• Your blog name/title
• Name of the entry
• URL of your post
• A photo of the recipe (300 pixels wide)

4. If you do not have a blog, you can still participate by emailing me the recipe, along with the other details mentioned above.
5. The last day to send me your entries is Eid-ul-Fitr 2011 which falls on August 31 2011 (depends on moon sighting)

Let us all celebrate Ramadan and share the traditional Hyderabadi delicacies especially prepared during this holy month with the world. I look forward to you entries and will post a round up in the first week of September 2011 right after the Eid-ul-Fitr inshallah.

To go through previous seasons of this event, please visit this page.

Luv,
Mona

One dish meals are a savior. In today’s revved up life, they are a time, fuel saver, and cleanup is a breeze. Tahari is one such balanced and nutritious one pot family meal that is very often cooked in Hyderabadi homes.

Aloo aur Gosht ki Tahari – Spiced Basmati Rice with Potatoes and Lamb meat

Tahari might be called as a cousin of Biryani. During the process of Biryani preperation, the meat and rice are layered and then cooked on dum (slow heat) in one pot. Whereas in Tahari, once the meat is cooked, water is poured to the meat and then rice is added and cooked along. There is no layering process in Tahari as in Biryani. The ration of water:rice has be perfect for a well cooked Tahari, or else you end up with a mushy mess.

There are two kinds of Tahari: 1. Minced meat+Rice Tahari; 2. Lamb meat with bones+Rice Tahari. Today I am writing about the latter one. The previous kind I have already blogged a while earlier. Adding tomatoes to Tahari is optional. I have always seen both my Ammi and my Mother in law add tomatoes to Tahari, but there are some that do not suggest it. I prefer to add tomatoes as it gives a nice flavor to the dish that I love. However you can avoid adding tomatoes if you want.

Aloo aur Gosht ki Tahari – Spiced Basmati Rice with Potatoes and Lamb meat

Ingredients:

Basmati Rice – 3 cups
Canola oil – 1/2 cup
Onions – 2 cups, sliced
Ginger garlic paste – 2 tbsp
Salt – 1 tbsp
Turmeric powder – 1/4 tsp
Mint leaves – 1/2 cup, loosely packed, finely chopped
Cilantro – 1/2 cup, loosely packed, finely chopped
Red chilli powder – 2 tbsp
Tomatoes – 2, large, diced
Potatoes – 2, large, quartered
Yogurt – 1 cup, lightly whisked
Lamb meat with bones – 650 gms
Garam masala powder – 1 tsp
Juice of a Lime

Method:

1. In a vessel, add rice and wash it in 2-3 changes of fresh cool water. Then, soak it in surplus fresh cool water for about 30 minutes while you prepare the following meat preparation.
2. In a pressure cooker at medium high heat pour in oil and as soon as it warms up, add the sliced onions. Stir fry them until they are golden brown in color. Add ginger garlic paste and fry along for a minute. Add red chilli powder, salt, chopped tomatoes, chopped mint and cilantro and turmeric powder and mix well. Cook for 2-5 minutes until the tomatoes are mushy. Add the lightly whisked yogurt and keep stirring for a minute. Add the quartered potatoes and mix. Let cook covered until the potatoes are tender (test using a fork) and oil has separated. Add the lamb meat with bones and mix well. Cook until the meat is no longer pink. Cover with the lid and pressure cook until the meat is tender. Open the lid and add garam masala powder and lime juice. Let the mixture cook until oil separates. Now pour in about 4 cups of water, close the lid, increase the heat and let it come to a boil.
3. Drain the soaking rice and keep it ready.
4. As soon as the meat mixture begins to boil, add the drained rice and gently mix. Let it come to a boil again. Once boiling, reduce heat to simmer and cover with a lid. Let it cook till very little water remains. Keep checking it every now and then, and give a gentle stir everytime. Add a few splashes of water if you feel you need more water for the rice to cook. Once the water is mostly dried up, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes. Serve warm along with a pickle or papad.

Note: You can even lightly fry the quartered potatoes before you add to the dish. I prefer not to.

Luv,
Mona