Murgh Samosa – Chicken Samosa

August 17th, 2012 Mona Posted in Canola Oil, Cilantro/Kothmir (fresh), Egg/Anda, Eid/Ramadhan/Iftaar, Garam masala powder, Garlic/Lahsun, Ginger/Adrak, Hyderabadi special, Lemon/Nimbu, Minced Chicken Meat, Mint/Pudina (fresh), Poultry/Murgh, Red Chilli powder, Salt/Namak, Tamarind/Imli 1 Comment » 8,992 views

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


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

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.


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Pudina aur Khopra ki Chutney

July 13th, 2011 Mona Posted in Black Gram/Urad Dal, Canola Oil, Cumin seeds/Zeera, Dried Red Chillies, Dry Desiccated Coconut, Garlic/Lahsun, Ginger/Adrak, Green Chillies, Hyderabadi special, Mint/Pudina, Mint/Pudina (fresh), Mustard seeds/Rai, Salt/Namak, Tamarind/Imli 7 Comments » 9,240 views

I simply adore mint leaves. Its clean citrusy taste, refreshing aroma and artistic curly rich green colored leaves, all make me fall in love with it over and over again. I wait for spring/summer time every year so as to plant mint outdoors in pots. It grows easily and vigorously once established and provides me with fresh leaves all summer.

Mint from my garden

The Arabic name for mint is ‘nanaa’. The mint from the holy city of Madinah is famous for its strong and wonderful aroma. During visits to Madinah one can see people selling fresh mint leaves at every corner. The mint is kept fersh covered under wet hessian cloths. Mint that doesnt get sold is dried under the hot sun and sold. People of Madinah enjoy mint as a mouth refreshner, or in teas or in their food.

Clockwise from top: Mint leaves, Dessicated Coconut, Phulay Chane

The below verison is a mild chutney with use of phulay chane and coconut in it. I enjoy this chutney along with idli, dosa, evening snacks, or as a dipping sauce for sandwiches.

Pudina aur Khopra ki Chutney – Mint and Coconut Chutney

Phulay Chane – 1/8 cup
Dessicated Coconut/Khopra – 1/4 cup
Roasted Cumin seed/Zeera powder – 1/4 tsp
Small Green Chillies/Hari mirch – 4-5, chopped
Tamarind – walnut sized seedless ball (or) Lemon/Lime juice – 2 tbsp
Fresh Mint leaves/Pudina – 1 cup
Salt – to taste
Ginger – 1/4 inch piece
Garlic – 2 pods
Canola oil – 2 tbsp
Mustard seeds/Rai – 1/2 tsp
Dried red chillies/Baghaar ki mirch – 2, each broken into small pieces
Curry leaves – 4-5, chopped


1. In a blender, add the first nine ingredients. Pour in a little bit of water to aid in the grinding process and grind until smoothly pureed. Pour the prepared chutney into a serving bowl.
2. Prepare baghaar/tempering: In a pan at medium high heat, pour oil and as soon as it warms up add the mustard seeds, broken dried red chillies and chopped curry leaves. Immediately remove from heat and pour this baghaar hot and hissing into the chutney and mix well. Serve along with your favorite snacks. Store the left over if any in the refrigerator for upto a week.

On a different note, Megha from the ‘Food Food Maha Challenge Muqabla’ show that will be telecast on Food food channel had contacted me as they are looking for participants. She says:

“The show is about the competition between male and female cooks and Madhuri Dixit willl be representing the female cook and Sanjeev Kapoor will represent the male cook.The judge of the show is Mr. Sanjeev Kapoor . If any one is interested you can call on 02242769017 between 11 am to 6 pm.
The auditions dates are:
8th July Mumbai
10th July Nagpur
14th July Delhi
17th July Kolkata
20th july Hyderabad
You can also drop a mail at”

This is a great opportunity to participate in a cooking show. If any one is interested, do contact her.


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Ambada Dal

August 29th, 2010 Mona Posted in Canola Oil, Chane ki Dal, Cumin seeds/Zeera, Curry leaves (fresh), Dried Red Chillies, Eid/Ramadhan/Iftaar, Garlic/Lahsun, Hyderabadi special, Kenaf leaf/Ambaday ki bhaji, Red Chilli powder, Salt/Namak, Turmeric/Haldi 12 Comments » 10,144 views

One green leafy vegetable that I missed dearly once I had to leave Hyderabad was Ambaday ki bhaji (in Urdu Language) or Hibiscus Cannabinus, also called as Gongura in Telugu. This sour tasting red stemmed leafy vegetable is an Andhra specialty.

Ambaday ki bhaji

Brimming with good nutrients these leaves are good for health. Rich in protein and low in calories, Kenaf leaves have anti bacterial properties and are abundant in iron, calcium, phosphorus, lutein and Vitamin C. The tender leaves can also be used as salad greens.

The leaves are plucked washed and used in cooking, stems discarded. Pairing it along with dal in the current recipe helps reduce the sour taste of these leaves.

Ambada Dal – Sour greens with Bengal Gram
Serves: 4


Ambaday ki bhaji/Fresh Kenaf leaves – about 4 cups, tightly packed
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tspGreen chillies – 3, chopped
Salt – to taste
Fresh curry leaves – 2 sprigs
Chana dal – 1 cup
For Baghaar:
Canola oil – 2 1/2 tbsp
Dried red chillies – 2
Cumin seeds – 1 tsp
Fresh Curry leaves – 1 sprig
Garlic pods – 2, finely sliced

Ambada Dal – Sour greens with Bengal Gram


1. Wash and soak the dal in surplus fresh cool water for 4-6 hours. Drain and rinse the dal. Now pressure cook the dal in a little water until soft but not mushy. Transfer the cooked dal to a bowl and keep aside.
2. In the same pressure cooker, add the kenaf leaves, red chilli powder, green chillies, turmeric  powder, salt, curry leaves and just a little bit of water. Pressure cook until the leaves are wilted and then using a dal ghotni or in a mortar and pestle, mash them up thoroughly. Add half the amount of the cooked chana dal and mash it along until smooth. Now add the remaining dal and gently mix. Transfer to a serving bowl.
3. In a small frying pan, prepare the baghaar. Add oil and as soon as it warms up, throw in sliced garlic pods. As soon as it begins to turn into a light red color, add curry leaves, cumin seeds and dried red chillies. Once the spices pop, remove from heat and pour it hot and hissing over the above prepared ambada dal in the serving bowl. Enjoy as a side dish along with meals.

Finally I have been able to spot out two stores that sell this green leafy vegetable in Toronto. Here are the addresses of the stores:
Patel’s Cash and Carry – 416-439-9393
Rexdale grocery store – 416-749-2060
Normally Ambaday ki bhaji or Gongura is available during the months of July to October in Toronto. But they can get it from India and other parts of US.
If you are aware of any more stores that sell it, please let me know.


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Kulfa ki Katli

May 20th, 2010 Mona Posted in Bok Choy, Canola Oil, Cumin seeds/Zeera, Curry leaves (fresh), Dried Red Chillies, Garlic/Lahsun, Hyderabadi special, Purslane leaves/Kulfa ki bhaji, Red Chilli powder, Salt/Namak, Tamarind/Imli, Tomato/Tamatar (fresh), Turmeric/Haldi, Yellow Lentil/Tuvar ki Dal/Toor dal 39 Comments » 17,392 views

Its a wonderful day today in Hyderabad. The weather is the coolest it has ever been since I landed here, and my jet lag seems to be fading away gradually. So, I thought this morning as the perfect opportunity to visit the wholesale market in Hyderabad at Gudimalkapur, and indeed the visit was totally worth it. The market was a frenzy, but a treat my sore eyes. There were huge piles of fresh greens, seafood, vegetables and fruits, flowers and I bought all that I could at very reasonable prices.

Kulfa ki bhaji ~Purslane

To start with I chose Kulfa ki bhaji (in Urdu language), (Purslane in English) that I bought to cook and satisfy my long patience. It had been more than 3 long years since I had tasted Kulfa ki bhaji and many other such basic fresh vegetables and fruits available here in Hyderabad. Purslane is a succulent with thick leaves and reddish stems and a crisp citrusy taste.

Today my Ammi prepared Kulfa ki Katli, a dal preparation cooked along with Kulfa ki bhaji, tomatoes, tamarind and other aromatic spices. Aloo Methi and Khushka were accompaniments to this humble dal concoction and I thoroughly enjoyed my meal.

Kulfa ki Katli – Purslane simmered in Aromatic and Tangy Dhal


Thick Tamarind concentrate – 1/4 cup
Kulfa ki bhaji/Purslane – washed and drained, tender leaves and stems chopped fine, roots discarded ~ around 3 cups, loosely packed
Tuvar ki dal – 1 cup, washed in several changes of water and drained
Red chilli powder – 1 1/2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Curry leaves – 1 sprig
Tomato – 1, medium sized, roughly chopped
For Baghaar:
Canola oil – 4 tbsp
Cumin seeds – 2 tsp
Dried red chillies – 2, each split into two
Garlic pods – 2, finely chopped
Curry leaves – 2 sprigs


In a pressure cooker, add the washed dal, red chilli powder, turmeric powder, tomatoes, salt and curry leaves. Add about 4 cups water and pressure cook until the dal is mushy. Once done, mash the dal with a dal ghotni, or blend it until smooth. Add the chopped purslane and gently mash just a little bit. Add tamarind and pour in more water to adjust the consistency. Let it cook on medium high flame. Meanwhile prepare baghaar, add oil to a small frying pan at medium high heat. As soon as it is hot, add the baghaar ingredients and let them splutter for just a few seconds. Immediately pour this baghaar hissing into the cooking dal. Let the dal cook for a further 5-10 minutes. Serve warm along with rice and a curry of your choice.

I have never been able to find this green leafy vegetable/herb in Toronto. If anyone of you living in Toronto has been able to spot Purslane at grocery stores, please let me know. Also, if anyone is willing to trade seeds with me, I am more than happy. Please contact me if interested.

Note: If Purslane is unavailable you can try this recipe with any of your favorite greens. I have tried this dal using baby bok choy and spinach.


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Cheddar Cauliflower Bisque

November 18th, 2009 Mona Posted in Cheddar Cheese, Coriander seeds, Cumin seeds/Zeera, Dry Bay Leaf/Tej Patta, Garlic/Lahsun, Milk and Milk Products, Orange Cauliflower, Red Chilli powder, Salt/Namak, Yellow Onion/Pyaaz 11 Comments » 7,291 views

Cheddar Cauliflower (a variety of the Orange Cauliflower) is a very flavorful Canadian Cauliflower, with a sweet and mild taste, a bright yellowish orange color, and rich in beta-carotenes (about 25 times more than white cauliflower).

Gorgeous Cheddar Cauliflower

I had seen this eye-catching variety of cauliflower for the first time the last year. And since then been enjoying them in various ways. This week, I again bought a few and prepared a delicious bisque which I thoroughly relished as my breakfast along with a crusty bread.

Cheddar Cauliflower florets

Cheddar Cauliflower Bisque


Organic Cheddar Cauliflower – 1 large head, approx 650 gms, cut into florets, keep the tender cauliflower greens aside in a bowl
Yellow Onion – 1, medium sized, sliced into thick rings
Garlic cloves – 4
Dry roasted Cumin seed powder – 1/2 tsp
Dry roasted Coriander seed powder – 1/2 tsp
Dried Bay leaf/Tej patta – 1, large, dried
Salt – 1/2 tsp
Red chilli powder – 1/4 tsp
Kraft Light Singles, Cheddar cheese – 1 slice (halal)
2% Milk – 1 cup

Bright and nourishing ~ Cheddar Cauliflower Bisque


1. Preheat oven to 400°C.
2. Line a rimmed baking sheet with aluminium foil and place the cauliflower florets, onion rings, and garlic cloves on it. Drizzle with 2 tsp canola oil and bake/roast in the oven for 20-25 minutes. Shake the baking sheet once in between during the time.

roasted florets and onion + greens + chicken stock

3. Transfer the baking sheet onto racks and let cool until warmish. Add the contents of the baking sheet into a saucepan and add 700 ml of chicken stock. Throw in the cumin powder, coriander powder, salt, red chilli powder, bayleaf and cover the lid. Let cook on medium heat until the cauliflower is tender.
4. Remove and discard the bayleaf from the saucepan. Transfer the contents to a blender container and puree until smooth. You can also a liquidizer. (At this stage, you can strain it if you prefer a smooth consistency, I didn’t because I did not want to waste anything). Pour it back into the saucepan.
5. Add cheddar cheese and the milk and cook on medium heat for 3-5 minutes. Remove from heat and serve warm with a crusty bread.

Did you know there exists a beautiful Purple Cauliflower too?

This warming bisque goes to Health Nut Challenge 3, which Yasmeen of Healthnut is hosting on her wonderful blog. Do mail her your entries before January 2010.


Note: Earlier this year, I had made a humble contribution of my recipe for ‘Qimah Dum‘ for ‘The BloggerAid – Changing the Face of Famine Cookbook‘.

Dum ka Qimah

This cookbook includes recipes by over 140 bloggers over 60 countries from worldwide. 100% of the proceeds for the cookbook target children and education through the World Food Programme called School Meals. Do get your copy soon to go through the recipes and support the great cause


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