Zaiqa

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

A simple vegetable curry with use of the most humble vegetables to brighten your day. One of my most favorite vegetable curries that comforts me.

Asian Eggplants, PEI Potatoes and Ontario grown Tomato

The soft and velvety texture of cooked and potatoes eggplants along with the slight sourness from the tomatoes makes this curry very juicy and delicious. Enjoy it along with pulao, naan or paratha.

Aloo Baingan – Potatoes and Eggplants in a tomato gravy

Ingredients:

Asian Eggplant – 3, washed, pat dried, and cut into semi-circles (you can use any variety of eggplant)
Potatoes – 3, medium sized, washed, pat dried, peeled and quartered
Tomato – 2, medium, roughly chopped
Green chillies – 4, finely chopped
Canola oil
Cumin seeds – 1 tsp
Ginger garlic paste – 1 tbsp
Salt – to taste
Red chilli powder – 2 tsp
Turmeric powder – 1/4 tsp
Roasted Coriander seed powder – 1/2 tsp
Cilantro – for garnish, finely chopped

Aloo Baingan – Potatoes and Eggplants in a tomato gravy

Method:

1. In a kadai, pour oil to deep fry the chopped eggplant and potatoes. Once the oil is very hot, deep fry the cut potatoes and eggplant until they attain a slight brown color. Using a slotted spoon remove them into a wire mesh strainer to let the excess oil to drain away.
2. In a pan, pour about 1 tbsp oil and as soon as it warms up, add the cumin seeds and let them splutter. Add the green chillies, ginger garlic paste and fry for a minute. Add the chopped tomatoes, red chilli powder, roasted coriander seed powder, salt and turmeric powder. Mix well. Add the deep fried potatoes and eggplant and give a gentle mix. Add a little bit of water and cover with a lid for 3-5 minutes. Check to see if the potatoes are done. Garnish with chopped cilantro, remove from heat and serve.

Note: 1. You can also add boiled/frozen peas to the curry in the end.
2. You can even add a little bit of kasuri methi or fresh chopped methi in the end for a different flavor.
3. You can skip the deep frying of the potatoes and eggplant and directly add the chopped vegetables into the gravy. You will have to increase the cooking time as well as add a little bit of water to aid in the cooking process. Deep frying the vegetables makes them soft and adds a good flavor.

Luv,
Mona

I was immensely thrilled to learn just a few months back during this last Ramadan that Haleem is the first Hyderabadi delicacy to be granted the Geographical Indication Certificate (GI status) along the lines of the famous Tirupati laddu, Darjeeling tea, Goan feni and Banarasi silk. So it will only be referred to as ‘Hyderabadi Haleem’ from now on. How cool is that. I wish that Biryani and many other such iconic dishes of the city too get the recognition as soon as possible.

Biryani is a dish of royalty, of the nizams of the Hyderabad and the Moghuls, known for its cooking method, delicate flavor, heavenly aroma and the use of many spices in the right proportion. In Persian “Birian” means ‘fried before cooking’. There exist two kinds of Biryani, the non-vegetarian and the vegetarian versions. I have already blogged about both the kachchi (raw) and pakki (cooked) method of the Chicken and Mutton Biryani. You can find the recipes here. Apart from the Hyderabadi Biryani, many other versions also do exist, like the Iranian Biryani, the Khaibari Biryani (from Afghanistan) and Pakistani Biryani, all with a few regional variations that change with religion, geography and culture, but all under the same name Biryani. Today Hyderabadi Biryani caters to palates all over the world.

Chopped Mixed Vegetables

Like I had mentioned in my last post, I love to prepare traditional dishes like Nihari, Biryani and Haleem during the cold season. So the last weekend, I prepared Hyderabadi Vegetable Biryani along with Tomato Chutney as the main course for a dinner party.

Tarkari in Urdu language means vegetables. Just like the non-vegetarian version, the vegetarian version is just as ambrosial and a delightful crowd pleaser. All my guests loved it. I do not know how I missed writing about this Biryani all this while. So without further ado, for all those who were waiting for the Hyderabadi version of the Vegetable Biryani, here goes. Following is my Ammi’s recipe.

Hyderabadi Tarkari ki Biryani – Vegetable Biryani
Serves: 6- 7

Ingredients:

Fragrant long grained Basmatic Rice – 3 cups
Warm milk – 3/4 cup
Saffron strands – two pinches
Canola oil – 5 tbsp (or Ghee)
Yellow Onions – 2, large, finely sliced
Ginger garlic paste – 1 tbsp
Long Green chillies – 2, each slit lengthwise and chopped into half
Mixed Vegetables – large cauliflower florets, large broccoli florets, carrots cut into 2″ long thick sticks, capsicum (any color) cut into long and thin strips, green beans cut into 2″ long pieces, boiled/frozen green peas, quartered potatoes, quartered firm red tomatoes – 5 cups
Cumin seeds – 2 tsp
Red Chilli powder – 2 tsp
Salt – 4 1/2 tsp
Turmeric powder – 1/4 tsp
Cilantro – 1/2 cup, loosely packed, roughly chopped
Yogurt – 250 ml, 1 cup
Caraway seeds/Shahzeera – 1 tsp
Dried Bay leaf – 2
Cloves – 4
Green cardamoms – 5
Mint leaves – 1 cup, loosely packed, roughly chopped

Tarkari Biryani – Vegetable Biryani

Method:

1. Wash the rice in several changes of water and let soak in cool surplus water in a vessel.
2. In a small cup, pour in warm milk and saffron strands. Keep aside.
3. In a large and wide saucepan, add oil and as soon as it warms up add the sliced onions and fry them while stirring frequently until evenly golden brown in color. Remove the pan from heat and using a slotted spoon transfer half of the fried onion into a platter and reserve for garnish.
4. In the same saucepan, add the cumin seeds, ginger-garlic paste and green chillies, stir fry for a minute. Immediately add all the mixed vegetables. Also add red chilli powder, 1 1/2 tsp of salt and turmeric powder and chopped cilantro. Mix well very gently. Increase the heat to high and let the vegetables sear. Give the vegetables a stir every two minutes, until they get seared on all sides. Now add the yogurt and mix. Lower the heat to medium high and let cook covered for 3-5 minutes. Once the vegetables are cooked, (but not mushy) (do not overcook the vegetables) (pierce a knife into a potato and check if it is done) uncover and cook on high while stirring whenever required until the vegetables are almost dry. Keep aside.
5. In a large heavy bottomed vessel pour in surplus water and add shahzeera, dried bay leaf, cloves, green cardamoms and cover with a lid. Let it come a rolling boil. Once boiling, drain the soaking rice and add to the boiling water. Let it cook until the rice if half done. Once done, drain the rice and keep ready. Now starts the layering process of the Biryani. Working quickly, in the same vessel, add half of the drained rice. Now add the cooked mixed vegetables. Spread over the rice evenly. Now spread the reserved fried onions meant for garnish, and the chopped mint leaves evenly over the vegetables. Next, arrange the left over rice evenly covering the vegetables. Lastly, pour evenly the saffron milk. Cover the vessel properly with aluminium foil or a tight lid (with vents closed with dough if any) so that no steam can escape. You can also apply dough to seal the lid which is the traditional method.
6. Cook the Biryani on high for 2 minutes. You will notice that a good amount of steam has built up, which is called as the pehli bhaap, meaning first steam. Then take a flat dosa tawa and keep it below the vessel (so that the bottom does not burn and it slow cooks evenly) and lower the heat to simmer and let it slow cook for 30 minutes, until done. Remove from heat. Let the Biryani sit for 15 minutes before serving. Dig a spoon into the vessel and gently mix the Biryani. Serve on a platter. For a special touch, garnish with more fried onions, finely chopped cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins.

Serve this Biryani along with Mirchi Ka Salan or Baghare baingan or Tamatar ki Chutney or plain and simple Dahi ki Chutney for a sumptuous Hyderabadi meal.

Note:
1. You can also add chopped paneer cubes, sliced mushrooms, and soy nuggets along with the vegetables.
2. Brocolli is not usually added to the Biryani, I added it because I love it.

Luv,
Mona

“..the only one way to learn to cook is through the senses and heart. It turns out it is the only real way to live and to love, as well.” ~ Nani Power

Toronto has four very distinct and picturesque seasons. Among them all, I absolutely love fall. The amazing colors that the trees take on sets my heart to praise its beauty beyond words. The misty mornings, spectacular drives, earthen colors, cozy sweaters, cool winds, falling leaves. Yep, I am in love with the most colorful season of Toronto -Autumn/Fall.

Fall is my favorite season for cooking. This season for me calls for very rustic and traditional recipes like Biryani along with Mirchi ka Salan, or masaaledaar (spicy) curries that I can enjoy along with warm parathas, Haleem, Nihari and the usual simple soups to warm up the body. Today I prepared Qimah Aloo Methi along with piping hot Khichdi, perfect for the fall season, warm and comforting.

baby fenugreek leaves – choti methi ki bhaji

Qimah Aloo Methi is a usual at most Hyderabadi households. Baby fenugreek leaves, aka choti methi ki bhaji as they are called in Urdu language, is the key to a great tasting Qimah Aloo Methi. You can either grow fenugreek leaves in your own backyards, or buy it from the markets. If baby methi is not available, you can make do with the usual matured fenugreek leaves that are available at grocery stores which is called as badi methi ki bhaji, or use dried methi leaves which is the Kasuri methi, like I did.

We used to enjoy this curry along with warm parathas at breakfast or along with Khichdi, Khatta and Chutney at lunch. Nothing can go wrong with this simple yet nourishing recipe. You are bound to fall in love with it.

Qimah Aloo Methi – Minced meat along with Potatoes and Fenugreek leaves

Ingredients:

Onions – 2, medium sized, finely sliced
Minced Lamb/Veal meat/Qimah – 1 lb
Canola oil – 2 tbsp
Cloves – 4
Green Cardamoms – 2
Ginger garlic paste – 1 tbsp
Turmeric powder – 1/2 tsp
Tomato – 1, large, finely diced
Red chilli powder – 2 tsp
Salt – to taste
Green chillies – 3, each slit in half lengthwise
Fresh baby methi leaves or matured leaves – 3 bunches, root part chopped and discarded, tender stams and leaves finely chopped, washed and drained (or) Kasoori Methi – 2 tbsp
Red/White potatoes – 3, large, quartered

Qimah Aloo Methi – Minced meat along with Potatoes and Fenugreek leaves

Method:

1. Wash the minced meat well in a fine strainer so that the blood drains off. What my Ammi always does while washing minced meat is that she mixes the raw minced meat with sliced onions, and she then puts it in a fine meshed strainer meant specifically for washing minced meat and she then lets fresh tap water run over it while working the minced meat with her fingers until the water runs clear. She says that mixing sliced onions with the meat will help wash the minced meat well and also helps get rid of the smell. Once washed, let the washed minced meat and onion sit in the strainer over a large bowl for a hour or so to let the excess water drain away.
2. In a large frying pan at medium high heat, pour in oil and as soon as it warms up, add the cloves and cardamoms. Now add the ginger garlic paste, red chilli powder, salt and turmeric powder. Stir fry for a few seconds. Immediately add the diced tomatoes and green chillies. Mix well. Add the drained minced meat and onions. Using a spoon break the minced meat while mixing it up thoroughly with the masala and cover the lid. Keep mixing it and the covering it until you see the color of the minced meat has changed from red to brown. Now add the fresh methi or kasoori methi, quartered potatoes and water to cover and let it cook covered at simmer. Keep stirring it frequently. Once the water has all dried up and the potatoes are done, remove from heat and serve immediately along with warm parathas.

***

On a different note, I have been thinking of announcing an event especially dedicated to the iconic Kacchi Biryani of Hyderabad. It would be wonderful to go through everyone’s recipes for the Kacchi Biryani. What do you think. Will you all participate and join in the fun. Please let me know.

Luv,
Mona

Puffs are one easy to make snacks when ready made puff pasty is available, perfect for tea-time, or at iftaar.

freshly baked vegetable puffs, ready to be eaten

Bakeries in Hyderabad sell puffs that vary in shapes and the fillings used. Egg puffs, chicken puffs, paneer puffs and vegetable puffs are a few examples. You can even prepare puff pasty at home if ready made puff pasty is not available at stores.

Vegetable Curry Puffs

Ingredients:

Frozen Puff Pastry – 1 package (2 sheets) [available in the freezer section of most grocery stores or supermarkets]
For Filling:
Canola oil – 1 tsp
Cumin seeds – 1/4 tsp
Black mustard seeds – 1/2 tsp
Fresh Ginger – 1 tsp, finely grated
Potatoes – peeled and chopped, 1 cup
Carrot – peeled and chopped, 1/2 cup
Red chilli powder – 1/2 tsp
Dry roasted Coriander powder – 1/4 tsp
Dry roasted Cumin seed powder – 1/8 tsp
Kasuri methi – 1 tbsp
Salt – to taste
Frozen green peas – 1/4 cup
Lemon juice –2 tbsp
Garam masala powder  – 1/4 tsp
Cilantro – 1 tbsb, finely chopped

Method:

1. Prepare the filling just as you prepare for Samosas.
2. Defrost the frozen puff pastry sheets according to directions. Using a pizza slicer, cut a sheet horizontally in the center. Then again cut the sheet vertically into 3 strips. Place a small ball of the filling on one side of each strip. Cover with the other side of the strip and gently seal the sides. Brush with some cold milk and bake according to instructions. Serve warm along with tomato ketchup.

This is my second entry to the The Hyderabadi Ramadan Food Festival that I am hosting on my blog.
For more details about the event, click here.

Luv,
Mona