Chicken Jalfrezi – Chicken with Bell Peppers in Fragrant Sauce

July 14th, 2013 Mona Posted in Canola Oil, Capsicum, Coriander seeds, Cumin seeds/Zeera, Ginger-Garlic paste, Hyderabadi special, Lemon/Nimbu, Onion/Pyaaz, Poultry/Murgh, Red Chilli powder, Salt/Namak, Tomato/Tamatar (fresh), Turmeric/Haldi, Yogurt/Dahi 7 Comments » 5,456 views

Ramadan has started, and already we have completed the first five fasts Alhamdulillah. My very mischievous babyjaan will be two years old insha’Allah by the end of this Ramadan Masha’Allah. How time flies. This special month is even more dear to me as my little babyjaan was born in the month of Ramadan Alhamdulillah.

Stay healthy everybody. Be thankful that we are alive to witness this Ramadan Alhamdulillah. Pray Allah your heart out and ask of him whatever you need insha’Allah. And please remember me, my hubby and my baby in your duas. Enjoy this yummy and very easy to prepare chicken curry that insha’Allah your entire family will love.

Chicken Jalfrezi – Chicken with Bell Peppers in Fragrant Sauce

Ingredients:

Chicken – 1 whole, cut into pieces
Juice of a large lemon
Ginger Garlic paste – 2 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 2 tsp
Salt – 2 tsp
Canola oil – 2 tbsp
Onion – large, chopped
Bell Peppers/Capsicum – yellow bell pepper, red bell pepper, orange bell pepper and green bell pepper, all chopped up into small pieces – about 3/4 cup
Tomato – 2 large, chopped
Yogurt – 1 cup, lightly stirred
Roasted Coriander powder – 1 tsp
Roasted Cumin Seed powder – 1/2 tsp

Method:

1. In a wide saucepan with high sides at medium high heat, pour oil and as soon as it warms up, add the chopped onion. While the onion is frying up, marinate the chicken with lemon juice, ginger garlic paste, turmeric powder, red chilli powder and salt. Keep aside. Srir fry the onions until they are slightly browned.
2. Add chopped peppers and fry them for two minutes. Add the tomatoes and cover the lid. Cook for 3-5 minutes until they are mushy while stirring it an occasional stir.
3. Add the marinated chicken and the yogurt and mix well. Cover with a lid and let cook for 20 minutes until the chicken is thoroughly cooked. Give it a stir every few minutes. Sprinkle the coriander powder and cumin seed powder. Garnish with fresh chopped cilantro. Serve with rice/pulao/naan.

HEALTHY RAMADAN RECIPES:
Before I sign off, This ‎Ramadan I am on a hunt for healthy meal ideas for Suhoor‬ and ‎Iftaar‬. Please message me your recipes or send them to zaiqa.mona@gmail.com I will be posting them all on my blog with your name and details before this Ramadan ends insha’Allah. Please join in! I look forward to going through your recipes insha’Allah!

Luv,
Mona

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Sutriyaan – Spicy Indian Pasta

April 12th, 2013 Mona Posted in Canola Oil, Capsicum, Cilantro/Kothmir (fresh), Cumin seeds/Zeera, Ginger-Garlic paste, Lamb/Beef/Mutton/Veal/Sheep, Lemon/Nimbu, Red Chilli powder, Salt/Namak, Tomato/Tamatar (fresh), Turmeric/Haldi, Yellow Onion/Pyaaz 11 Comments » 13,453 views

I often recollect the lazy weekend brunches at my mothers house during my childhood. My mother prepared some of the most simplest yet delicious dishes, and we so looked forward to them every time. These brunches also sometimes appeared as tea time snack or even as dinners. One of these dishes that often made its appearance at our table used to be ‘Sutriyaan’.

Parathas were a daily morning affair at my mothers house. My father still only eats parathas for breakfast. We used to have atleast 1 leftover paratha everyday. My mother stored them all and when they were enough to feed us all, she would whip us this absolutely scrumptious and quick meal for us all.

Serves: 4-6 adults

Sutriyaan – Spicy Indian Pasta

Left over Parathas – 12 – 15 (keep storing left over parathas in an air tight container in the refrigerator until you have the required number you need)
Canola oil – 2 tsp
Onion – 1, chopped
Ginger garlic paste – 2 tsp
Tomato – 2, chopped
Red chilli powder – 2 tsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Lamb meat with or without bones – 1 pound
Roasted cumin seed powder – 3/4 tsp
Mixed Vegetables: Green Bell Pepper, Brocolli –  3/4 cup, chopped
Coriander leaves – 2 tbsp, finely chopped
Fresh Lemon juice

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 it is golden brown in color. Add ginger garlic paste, mix well, and in a minute or two, add the lamb meat, chopped tomatoes, red chilli powder, salt and turmeric. Mix and let it cook until the meat is no longer red. Add about two cups of water and pressure cook until the meat is tender.
2. Once the meat is done, add the cumin seed powder and chopped green bell pepper and cook for 5 minutes. Remove from heat and keep aside. You can even prepare until this stage and store this in the refrigerator in an air tight container for a day or two.
3. Using your kitchen shears, cut the left over parathas into 3/4 inch strips. Now cut the strips into small pieces. Spread them all out on a tray and leave to air dry for an hour or two.
4. Just before you are serving, pour in about 3-4 cups of water in a saucepan at medium high heat and add the meat mixture prepared above. Mix well. Once boiling, add the left over parathas strips and mix. Cook for 4-5 minutes, and serve warm immediately. Squeeze a little fresh lemon juice and enjoy!

Luv,
Mona

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Chicken Tikka Pizza

November 14th, 2012 Mona Posted in All-Purpose Flour/Maida, Capsicum, Hyderabadi special, Long Sweet Peppers, Mozzarella Cheese, Olive Oil, Olive/Zetoon, Poultry/Murgh, Salt/Namak, Sugar/Shakkar, Sun-Dried Tomatoes 9 Comments » 19,935 views

A while back I got a request from hubby dear that I am not preparing specials that often as I used to before babyjaan happened.

Chicken Tikka Kawabs – Murgh Tikka

So one weekend I adorned my chef hat and got onto making something especially to please him. I had prepared chicken tikka a day earlier and there was some leftover. The idea to make a pizza immediately popped in my mind and I am glad he thoroughly enjoyed what I made for him.

Chicken Tikka Pizza

Ingredients:

All purpose flour – 4 cups
Yeast – 1 packet – 7 gms
Warm water – to make a dough
Salt – 2 tsp
Sugar – 1 tsp
Olive oil – 4 tbsp
(Store-bought) Pasta Sauce [or] Tomato Chutney – 3/4 cup
Sun dried tomatoes – 1/2 cup, cut into small pieces
Chicken Tikka – 1 cup, cut into small pieces
Green/Red Bell Peppers – 1/2 cup,
Green Olives – 1/2 cup, sliced
Mozzarella Cheese – grated, 1 cup

Method:

1. In a cup of warm water, add one packet of yeast and mix using a spoon. Add salt and sugar and a cup of flour and mix to make a wet dough. Pour olive oil all over the dough. Cover with a wet towel and keep aside for an hour. Later you will notice that the dough has almost doubled in size.
2. Add the remaining flour to the dough and add water as needed to make a soft dough. Do not work the dough a lot. Mix it lightly ans make sure it is soft. Let it rest for 30 minutes while you prepare the toppings.
3. Preheat oven to 450 F.

4. Line a large rimmed baking sheet using waxed paper. Dust lightly with flour all over it. Drop the ball of dough over it and working with your fingers spread the dough so that it completely covers the entire baking sheet. Slather the pizza with the pasta sauce or chutney whatever you are using, then add all the toppings spreading them all over the dough. Lastly add the grated cheese and transfer the baking sheet into the oven. Your pizza will be ready in about 20 minutes.

For Thin crust pizza: use a rolling pin and roll the dough to achieve the thinness you want. Then transfer the rolled dough to a baking sheet and add the toppings.

FREEZE: To freeze, set dough balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing. Thaw overnight in refrigerator.

Luv,
Mona

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Khare Seviyan

January 13th, 2011 Mona Posted in Blog Events/Entries/Polls, Canola Oil, Capsicum, Ginger-Garlic paste, Green Chillies, Lamb/Beef/Mutton/Veal/Sheep, Mustard seeds/Rai, Nigella seeds/Kalonji, Pasta & Noodles, Poultry/Murgh, Red Chilli powder, Salt/Namak, Semolina/Sooji/Suji, Tomato/Tamatar (fresh), Turmeric/Haldi, Vermicelli/Sewaiyya 9 Comments » 12,107 views

It has been snowing very hard here in Toronto since a few days. Everyday I get up, and draw the curtains only to see thick layers of snow on roofs, ground and everywhere. Even now it is still snowing.

source

Magical, amazing wonder, but still a pain as it needs shoveling everyday, makes walking and driving on the slippery roads difficult and dangerous, and the unbearable chilly winds. I am wishing that the sun comes out as soon as possible and I get to see color everywhere soon inshallah. In the meantime, keep warm everyone.

Capellini pasta rolls

I love to prepare khare seviyan, or sometimes a simple tomato and leftover chicken + oats soup for breakfasts as a change to the very usual parathas, idli, egg sandwiches or cereals. As the name suggests khare seviyan are savory thin vermicelli noodles cooked in a tomato based sauce. Easy to prepare, simple yet filling. You can prepare it totally vegetarian or add leftover prepared qimah or shredded chicken or lamb meat or even paneer if you wish. Other than enjoying it as a quick breakfast, I also sometimes prepare it as a snack or even as a packed lunch.

Khare Seviyan – Savory Breakfast Noodles
Serves – 5

Ingredients:

Canola oil – 2 tsp
Mustard seeds – 1 tsp
Nigella seeds – 1/2 tsp
Ginger garlic paste – 2 tsp
Green chillies – 4, finely chopped
Bell Pepper – 1, cut into thin strips (I used green bell pepper)
Tomatoes – 4, large, red and ripe, finely chopped
Leftover qimah or shredded chicken or lamb meat or paneer – 1 cup (optional)
Red chilli powder – 2 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Water – 4 cups
Capellini pasta rolls – around 300 gms, broken into small pieces (or any semolina vermicelli noodles)

Khare Seviyan – Savory Breakfast Noodles

Method:

In a large pan at medium high heat, pour oil and as soon as it warms up add mustard seeds and nigella seeds. As the begin to crackle, add the ginger garlic paste and fry for a minute. Add green chillies, turmeric powder and bell pepper. Fry them for about 2 minutes. Add tomatoes, leftover qimah or shredded chicken or lamb meat or paneer, salt and red chilli powder. Mix well and let cook covered until the tomatoes are soft. Add water and cover. Let it come to a boil. Once boiling, add the broken pasta and mix well. Let it come to a boil. Once boiling, lower the heat to medium low and let cook until the pasta has absorbed all water. Serve immediately along with boiled eggs if you wish.

My blogger buddy Tamanna has recently announced an event she is hosting on her blog – ‘Winter Comfort Foods‘~ Classic home cooked meals that make you want to come home and whip up that favorite meal you learnt from your grandmother that gives solace when you are feeling low and uplift your moods. Especially good during this harsh winter season. So do drop by her blog to go through the details and join in the fun.
Khare Seviyan is my contribution to the event she is hosting.

Luv,
Mona

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Khadi Masoor ki Dal~Chard wali

March 4th, 2010 Mona Posted in Capsicum, Chard, Green Chillies, Red Chilli powder, Red Lentils/Masoor ki Dal, Salt/Namak, Tomato/Tamatar (fresh), Turmeric/Haldi 39 Comments » 10,618 views

Every person has his own share of ups and downs that he or she has to go through in their life. And these phases teach a lot. Life goes on, and the hope for a better tomorrow is what keeps everyone going. I am back to blogging after a much needed short break الحمد لله.

Gorgeous Red Swiss Chard Leaves

The other day, when I was grocery shopping I couldn’t resist buying a big bunch of pretty ruby red swiss chard leaves. These earthy, slightly salty tasting greens that hail from Sicily are a chock-full of fantastic antioxidants and a rich source of Vitamin C. The leaves are a relative of beets family which is clearly evident with the resemblance in the appearance, and the earthy taste they share with beet greens.

I added these beautiful leaves to Masoor dal, making a slight variation to the usual Khadi dal that I keep preparing. Substitue chard with any greens that you can get your hands on like spinach, kale, collards, or mustard greens if you want.

Khadi Masoor ki Dal~Chard wali - Red Chard Dal

Ingredients:

Ruby Red Swiss Chard – 1 big bunch (comes to 6 cups of chopped and loosely packed leaves+stems)
Tomatoes – 5, medium sized, chopped
Red Chilli powder – 2 tsp
Salt – 2 tsp
Turmeric powder – 1/2 tsp
Green chillies – 4, each slit into two
Masoor dal – 1 cup, washed and drained

Red Swiss Chard Dal served along with Tala-hua Gosht and Chawal : my lunch today

Method:

Wash, drain and cut the chard into strips. Chop up the stems finely. In a pressure cooker, add the chopped chard leaves+stems and add add the chopped tomatoes and 1/2 cup water. Add salt, red chilli powder, green chillies, turmeric powder and mix well. Close the lid and pressure cook on medium high heat for 5-10 minutes. Later, open the lid and add the dal and mix well. Again pressure cook for 5-10 minutes until the dal is soft but not mushy or over done. Serve warm along with chawal or parathas.

Note: People who tend to develop oxalate containing kidney stones should eat greens including Swiss Chard sparingly.

Red Chard wali Dal is my contribution to the food event – Health Nut Challenge 4 : Bitter Better Health, being held at Yasmeen’s super blog~Healthnut, and also to the event ‘Delicious Dals from India’ being hosted by Suma at her blog Veggie Platter.

Luv,
Mona

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