• Idli anyone?

    April 17th, 2008 Mona Posted in Baking powder, Basmati Rice/Chawal, Black Gram/Urad Dal, Canola Oil, Dals (Pulses & Legumes), Eid/Ramadhan/Iftaar, Food Additives, Hyderabadi special, Idli rawa, Salt/Namak, Simple Kitchen Tips, Spices & Seasonings/Masaale, Vegetables/Tarkariyaan 14 Comments » 11,452 views

    Idli, also spelled as Idly or Iddly is a food native to Southern India. It is the most favorite South Indian breakfast next to Dosa, Wada and Samabar. Idlis have been compared to the moon and jasmine flowers in literature. They are steamed cakes of dehulled black gram dal and cream of rice or wheat. These soft and fluffy cakes are easy to digest and rich in proteins and carbohydrates. They are prepared in many hotels, homes and restaurants almost every day for the morning breakfasts especially in South India and elsewhere too. It is a healthy and nutritious probiotic pure South Indian breakfast.

    Idlis served along with Sambar generously poured over them

    The ‘Idli Rawa‘, which is the cream of rice or wheat is available in any Indian stores. The Idli mould is also easily available in most of the Indian stores, and are sold in almost every stainless steel utensils shop in India. The Idli plates in a Idli mould have depressions  to pour the batter in those. These depressions vary in sizes in different stores. I have a medium size Idli mould which is perfect for my family.

    To prepare Idli, I start its preperation from a day ahead. Like for example if I plan to prepare it on Sunday for breakfast or brunch, I start its preparation from Saturday morning. On the Saturday morning, I wash and soak the urad dal in plenty of water, and before I go to sleep in the night I drain away the water and grind the dal well, then mix it with the washed idli rawa in a bowl and keep the bowl in a warm and dark place to ferment night long. Then on Sunday morning the fermented batter is ready to prepare yummy Idlis. I use equal amounts of idli Rawa and dal for Idli preparation.

    Idli – Steamed Rice-Lentil Cakes
    Makes : approx 40 Idlis

    Ingredients:

    Urad Dal (or) Mask ki dal/Split husked Black gram – 1 1/2 cups
    Cream of Rice (Idli Rawa) – 1 1/2 cups
    Baking powder – 1/2 tsp
    Salt –  1 tablespoon
    Canola Oil – to grease the Idli Plates

     

    Idli batter in the Idli Mould & Cooked Served Idlis

    Method:
    (Note: Read the entire post before you proceed to prepare the Idli)

    1. Wash the Urad dal in several changes of water and soak it in surplus water for about 6-8 hours. Later, drain the dal. In a wet grinder, or a food processor, blend the Urad dal adding just a little of water to aid in the blending to a very smooth and fluffy paste. Do not add to much water, it should be added just so that the mixer/grinder motor runs smoothly. The fluffier the batter, the better it is, so grind well for 10-15 minutes. Transfer the batter to a very large stainless steel mixing bowl (as the batter will ferment and rise and overflow if the container is small).
    2. While the urad dal is grinding, wash the idli rava with water about 2-3 times and drain it completely. There is no need to soak the idli rava in water. Make sure no excess water remains after draining the water. Add this to the urad dal batter. Also add baking powder and mix it all completely using a spoon without any lumps. The batter should be as thick as possible. Cover and leave the batter undisturbed overnight so that it ferments and doubles in size. If you are not living in India or live in cold temperature places, you could use the oven to ferment the batter: Set the oven on to minimum (lowest setting/warm) for about 5-10 minutes, then turn it off. Cover and keep the mixing bowl with the batter in the warmed oven so that it ferments for about 8-15 hours or overnight.
    3. The next morning the batter should have fermented well and the volume almost doubled. Once the batter has risen it can be used immediately to prepare idlis. If you are not going to make idlis immediately, store the batter in the refrigerator or else the idlis will be very sour. Add salt to the batter and mix it well. The consistency of the batter should be like condensed milk, not too thick nor too thin. You can add more water if needed to achieve that consistency.
    4. Grease all the Idli plates with a few drops of oil and pour about 2-3 tablespoon of batter in each depression in the Idli plates.
    5. Before filling the idli plates, add some water in a large pressure cooker and switch on the stove. So by the time you are done with the batter the water will start boiling and you can place the idli stand in the cooker and close the lid. Make sure the water does not touch the lowest idli plate in the stand. The water level in the pressure cooker should be well below it. Close the lid of the cooker and do not put the weight on it. In about 10 minutes you will see steam escaping from the vent of the cooker. Using an oven mitt remove the idli stand from the cooker and place it on the countertop. Scoop the Idlies out of the plates using a spoon in a big serving bowl. Cover the serving bowl with lid to keep the idlis warm. Repeat this process with the next batch adding water to the cooker as necessary until the batter is all used up.

    Suggested Accompaniments: Serve them hot along with Sambar, Coconut chutney, Hara Dhaniya aur Pudina Ki Chutney at breakfast or as a brunch or a snack.

    Tips:

    1. If you live in warmer places, you need not add baking soda to the batter.
    2. If you live in a cold place,  it happens that the batter has not fermented at all. If the batter has not fermented and doubled in size by next day, do not use it for Idli. Instead make Dosa out of it.
    3. If you do not find Cream of Rice, you can even use Cream of Wheat as the Idli Rawa.
    4. This is the basic recipe for the prepartion of Idli. You can alter it by adding a few chopped french beans, carrots, cilantro to the batter.
    5. Adding a dollop of butter to the steamed idlis while having them hot along with sambar makes it even more delectable.
    6. These Idli moulds are the traditional methods to prepare Idli at home. If you are somehow not able to find the Idli Mould, you can use little metal bowls which can be kept in a steamer or an egg poacher or tiny aluminium molds for cakes and muffins. I have however never used these. I only use the Idli Mould each time I prepare Idli.
    7. You don’t need a pressure cooker for steaming idlis. Simply use any vessel with a vent on the lid which is big enough to fit the idli plates stand you are using. Add some water to the vessel and heat it while you fill the batter. Place the stand inside the vessel and close it with a lid. If the lid does not have vent for the steam to escape, leave a small portion of the vessel open. Steam it for 10-15 minutes. Insert a toothpick or a knife in the center of the idli and if it comes out clean the idlis are ready. Switch off the stove and serve it after a couple of minutes.
    8. You can even freeze the leftover idlis to be used some other day. Simply place cooled idlis on a tray seperately and let them freeze for 3 hours. Once frozen, transfer them all to a zip lock freezer bag and store until needed. When you want to have them, simply place the frozen idlis in a plate and microwave for 2 minutes approx.

    Luv,
    Mona

  • Simple Pleasures

    October 2nd, 2009 Mona Posted in Basmati Rice/Chawal, Canola Oil, Caraway seeds/Shahzeera, Cardamom/Elaichi, Cilantro/Kothmir (fresh), Cinnamon/Dalchini, Cumin seeds/Zeera, Curry leaves (fresh), Dried Red Chillies, Dry Bay Leaf/Tej Patta, Ghee, Ginger-Garlic paste, Mint/Pudina (fresh), Peas/Matar, Red Chilli powder, Salt/Namak, Tomato, Tomato/Tamatar (fresh), Turmeric/Haldi, White Cauliflower/Phool Gobi, White Potato/Aloo, Yellow Onion/Pyaaz 15 Comments » 13,033 views

    Baghara Khana (or Baghara Chawal), is an another simple and nourishing dish that reminds me of that happier era, when I was a kid. Food that reminds me of my childhood and my hometown definitely makes me immensely nostalgic every time.

    Baghara Khana along with Aloo Gobi Matar ~ was my yesterday’s lunch

    Fragrant long grained basmati rice is cooked along with caramelized onion and exotic whole spices that give a delicate flavor and a wonderful aroma that will fill your house, and welcome your loved ones with open arms and a sense of home where warmth and comfort abounds. Always serve Baghara khana warm, along with the accompaniments of your choice.

    To prepare Baghara Khana, use rice and water in the ratio of 1:2, i.e., for 1 cup rice, use two cups of water. Save a little amount of the water to add later on after the rice is about 3/4th cooked as described below.

    Baghara Chawal/Khana
    Serves: 2

    Ingredients:

    Long grained White Basmati Rice – 1 cup (I prefer the brands ‘Daawat’ or ‘India Gate’ or ‘Lal Qila’)
    Canola Oil – 1 tsp
    Ghee – 2 tsp
    Onion – 1, small, finely sliced
    Ginger-garlic paste – 1 tsp
    Fresh Cilantro/Kothmir – 1 tbsp, finely chopped
    Fresh Mint/Pudina – 1 tbsp, finely chopped
    Green cardamom/Elaichi – 2
    Cinnamon/Dalchini – 2 inch stick
    Dry bay leaf – 1, medium sized
    Caraway seeds/Shahzeera – 1/2 tsp
    Water – 2 cups
    Salt – 1 tsp

    Method:

    1. Wash the rice in two changes of water and soak it in surplus cool water for 30 minutes.
    2. In a saucepan at medium high heat, pour oil and ghee and as soon as it warms up, add the sliced onion and stir fry until the onion is nicely browned up. Add the ginger-garlic paste and fry it along for a minute. Add the chopped herbs, green cardamom, bay leaf, cinnamon stick and caraway seeds. Fry them for a minute more. Add 1 2/3 cup of water and salt. Cover with a lid and increase the heat to high. Let it come to a boil.
    3. Meanwhile drain the soaked rice and keep ready.
    4. Add the drained rice to the boiling water in saucepan and mix well. Let it come to a boil once. Lower the heat to simmer and cover with a lid. After 3 minutes using a spoon, mix the rice well, lower the heat to minimum and and cover it back again and let cook for a furthur 3 minutes. Open the lid, pour in the remaining 1/3 cup water and gently mix well. Cover and let cook until the rice is tender. Close the heat and leave the saucepan on the hot stove for about 15 more minutes to finish cooking on Dum. Serve warm.

    My house smells like a potpourri every time after I prepare Baghare Chawal due to all those aromatic spices.

    Note: You can also add chopped green chillies and a few whole cloves along with the other spices while frying the onions. I do not prefer to add them. Also for a special touch, garnish the cooked rice while serving with a few toasted whole cashew nuts.

    Suggested Accompaniments: Baghara khana is enjoyed along with Dalcha or Baghare baingan or Mirchi ka Salan or Sem ki phalli gosht or Qimah or Qorma for a delicious Hyderabadi meal.

    ***

    This Summer, I had planted a few tomato seeds (first time with tomatoes) and voila, I had plenty of fresh tomatoes from my lil tomato garden in the backyard. Here are a few snaps:

    Tomato Variety: Moneymaker

    tomato budss under the warm early spring sunshine

    tiny tomatoes and blooms in early summer

    after a shower
    I love the fuzzy stems and the unique strong scent of tomato foliage

    on a warm sunny evening

    ripening on the vine

    For the curry below I had used the garden ripe tomatoes from my plants. With the commenced autumn chill in the air, I do not think the plants will live much longer. To freeze tomatoes, just cut out the tough part of the core, put the whole tomatoes on a baking sheet and into the freezer. After they’ve frozen, transfer them to a plastic zipper bag and put them back into the freezer. When you want to use them, you can easily peel them if you allow them to thaw until they’re just barely soft on the outside. Then just rub off the skins. Or you can run warm tap water over them and peel them immediately. Use them in recipes for any cooked dish. Inshallah the next season, I plan/wish to grow the heirloom ribbed or beefsteak tomatoes and even more veggies. Have a look at the beautiful heirloom tomatoes here, I am sure even you all will be smitten by their beauty. Need to stock up the seeds soon for the gardening season.
    For those of you interested, this book has loads of information on heirloom tomatoes and how to plant them.

    Aloo Gobi Matar – Potato Cauliflower and Peas in one pot

    Ingredients:

    Canola Oil – 1 1/2 tbsp
    Onion – 1, large, finely sliced
    Cumin seeds – 1 tsp
    Fresh Curry leaves – 6
    Dry red chillies – 3, each broken into two
    Salt – 2 tsp
    Turmeric powder – 1/4 tsp
    Cauliflower – 1 medium head, cut into florets, washed and drained
    White Potatoes – 3, peeled and cut into quarters
    Tomatoes – 2, medium sized, chopped
    Red chilli powder – 2 tsp
    Frozen organic peas/Matar – 3/4 cup
    Fresh Cilantro – 2 tbsp, finely chopped

    Aloo Gobi Matar along with toasted Afghani Roti, and home-made Lemon pickle ~ todays lunch

    Method:

    Heat oil in a wide saucepan at medium high heat and as soon as it is warm, pour in oil. Add the sliced onion and stir fry until the onion are just lightly browned. Add the baghaar ingredients~cumin seeds, curry leaves and dry red chillies. Also add salt and turmeric powder. Mix well. Add the cauliflower florets and potato quarters and mix well. Spread the vegetables so that they are in a single layer in the pan. Sear the vegetables for about two minutes. Keep stirring them occasionally. Add the chopped tomatoes, half cup of warm water and red chilli powder. Mix well and cover the lid. Let cook until the vegetables are tender and have absorbed most of the liquid. Keep stirring occasionally. Add the frozen peas and cover the lid for 2 minutes. Garnish with chopped cilantro and serve warm.

    ‘Aloo Gobi Matar – Potato, Cauliflower and Peas’ in one pot goes to Andera’s Grow Your Own event.

    Luv,
    Mona

  • Chawal Ka Meetha

    October 12th, 2010 Mona Posted in Almonds/Badaam, Basmati Rice/Chawal, Cashewnuts/Kaaju, Chironji/Charoli, Eid/Ramadhan/Iftaar, Ghee, Milk and Milk Products, Pinenuts/Chilgoze, Pistachios/Pista, Raisins/Kishmish, Saffron/Zafraan, Sugar/Shakkar, Walnuts/Aqrot 5 Comments » 7,419 views

    Time flew away very fast and here I am, back in Toronto. Its good to be back home. My trip to India was filled with laughter, fun and frolic. I got to spend some very memorable moments along with my loved ones alhamdulillah whom I have been missing and yearning to meet since long. It took me a little while to get back to my routine, unpack and settle down, hence the reason for my disappearance from the blogosphere.

    Crisp cool air and vibrant fall colors welcomed me as I landed here in Toronto. Since then, I had been craving something warm, comforting and that which will make me feel close to my Ammi yet again. Just a few days before I was leaving Hyderabad, Ammi had served a delicious Chawal ka Meetha. Ghee, saffron strands, reduced milk and dry fruits and nuts are the key ingredients that impart a unique flavor to this rice dessert. Oh, I had thoroughly enjoyed it, and I hope you all will also like this dainty rice dessert.

    Chawal Ka Meetha – Sweet Rice

    Ingredients:

    Fragrant long grain Basmati rice – 1 1/2 cups
    Ghee – 1 or 2 tbsp
    Milk – 3 cups
    Sugar – 1 cup
    Saffron strands – 1 tsp
    Mixed Dry fruits and Nuts: Coconut – cut into small pieces, or desiccated coconut; Almonds – slivered or roughly chopped; Cashew nuts; Raisins; Pine nuts; Chironji nuts; Pistachios- slivered or roughly chopped : 1/4 cup

    Method:

    1. Wash the rice in 2-3 changes of water. Drain thoroughly. In a saucepan, add surplus water and cook rice until it is 3/4th done. Drain and spread on a tray to cool.
    2. Boil milk in a saucepan for 15 minutes until it has reduced slightly. Remove from heat and keep aside.
    3. In an another saucepan, add sugar and saffron and pour in 1/2 cup water. Let it cook until the sugar has dissolved completely. Remove from heat and keep aside.
    4. In a wide saucepan, add ghee and fry the dry fruits and nuts until they are golden brown. Pour in the sugar syrup and reduced milk. Add the partially cooked rice and mix gently. Let it cook on high heat for a few minutes. Once the water has been reduced, simmer, cover with a lid and let it cook until the rice is done.

    Enjoy the meetha warm or chilled, depends on your fancy. I love it when served at room temperature or just slightly warm.

    Luv,
    Mona

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    Lajawaab Hyderabadi Kachchey Gosht ki Biryani

    December 1st, 2009 Mona Posted in All-Purpose Flour/Maida, Basmati Rice/Chawal, Blog Events/Entries/Polls, Canola Oil, Caraway seeds/Shahzeera, Cardamom/Elaichi, Cilantro/Kothmir (fresh), Cinnamon/Dalchini, Clove/Laung, Dry Bay Leaf/Tej Patta, Eid/Ramadhan/Iftaar, Garam masala powder, Ghee, Green Chillies, Hyderabadi special, Indian Cooking Utensil, Kiwi, Lamb/Beef/Mutton/Veal/Sheep, Lemon/Nimbu, Milk and Milk Products, Mint/Pudina (fresh), Red Chilli powder, Salt/Namak, Simple Kitchen Tips, Turmeric/Haldi, Yellow Onion/Pyaaz, Yogurt/Dahi 40 Comments » 37,591 views

    I had prepared Kachchey Gosht ki Biryani on the second day of Eid-ul-Adha for our dinner. We had a wonderful time and enjoyed the meal to the last morsel الحمد لله.

    Basically, there are two kinds of Biryani: Pakki Biryani, and Kachchi Biryani.

    Pakki Biryani: where are half cooked Basmati rice is layered along with completely cooked chicken or lamb meat and then cooked till done on slow heat on dum.
    1. Pakki Gosht ki Biryani
    2. Pakki Murgh Biryani

    Kachchi Biryani – which is the true Hyderabadi Biryani – where are half cooked Basmati rice is layered along with raw marinated meat and then finished on slow heat till done on dum.
    1. Kachchey Gosht ki Biryani (which I am writing about today)
    2. Kachche Aqni ki Dum Murgh Biryani

    Raw tender and lean meat in this extraordinary kind of Biryani is allowed to first marinate in a mixture of raw papaya paste(optional)+yogurt+lemon juice+ginger+garlic, etc., all of which are natural meat tenderizers, along with several other aromatic spices for 3-4 hours. The marinating meat with all infused flavors is then layered with less than half cooked rice and allowed to slow cook, essentially in a degchi, which an Indian utensil with sloping sides and a narrow neck. The video here and here demonstrates the method and will be useful for beginners. Go through the videos once to have a good idea on the procedure before you try my recipe.

    Hyderabadi Kachchey Gosht ki Biryani

    The essential requirement for a good Biryani is to use good quality fragrant long grained basmati rice. The secong most important thing is to use lean meat and marinating it in a tenderizing mix before you cook. You cannot even think of preparing this Biryani without marinating it. Raw Papaya skin paste is used as the meat tenderizer back home. My Ammi however says that if the meat is tender enough, there is no need for a meat tenderizer at all. Following her advise, I have prepared Kacchi Gosht ki Biryani many times without using papaya paste and the meat is always bone tender. However, if first timers are apprehensive to try out the Biryani without the use of any meat tenderizers, please go ahead and use it. Apart from the puree of skinned unripe green papaya, peeled kiwifruit puree and pineapple puree are also powerful meat tenderizers.

    My dadi(grandmother) always advised us to use rice and meat in 1:1 ratio for Kachchi Biryani. However if you like a meaty biryani, go ahead and follow meat and rice in 1.5:1 ratio, or if you prefer more rice and less meat, follow meat and rice in 1:1.5 ratio. To give time for the raw marinated meat to finish cooking along with rice, the rice is pre-soaked, and then just cooked for a minute or two, then drained and layered with the raw marinated meat and they are both cooked together. As the Biryani cooks, the steam from the meat and its marinade rises above to the rice and aids in its cooking as well. The rice also acquires flavors from the steam and the end result is piquant.

    freshly chopped cilantro and mint in water

    Hyderabadis prefer Kachchi Biryani over Pakki Biryani for many reasons~because this Biryani is the true Hyderabadi Biryani, for its uniqueness in the method of preparation and ambrosial taste, and also because this biryani is very simple to prepare unlike considered. All you have to do is marinate the meat for about 3 hrs, and then allow to slow cook along with half cooked basmati rice for about an hour, thats it. You do not need to stand in front of the stove stirring it the whole time. Just leave on stove to slow cook and you are free to attend to your other chores.

    Make sure that you have everything ready to hand before you begin cooking rice, as you will need to assemble the layers quickly, while the rice is still warm.

    Hyderabadi Kachchey Gosht ki Biryani – Hyderabadi Lamb Biryani
    Serves: 6-8
    Total Marinating time: 3 1/2 hrs
    Total ‘Dum/slow cooking’ time: Around 1 hr and 10 mins

    Canola oil – 6 tbsp
    Ghee – 2 tbsp
    Lean spring Lamb meat, with bone, preferably leg, cut into 5 cm cubes – 800 grams (my Ammi even adds mixed pieces like ribs, chops etc) excess fat trimmed, washed, drained and pat dried
    for the tenderizing mix:
    Raw Unripe Green Papaya skin –  grated or made into a paste , about 2 or 3 tbsp (or) Kiwi fruit – 1, about 50 gms, peel discarded and the pulp mashed into a smooth paste (optional)
    Ginger garlic paste – 3 tbsp
    Salt – 1 tsp
    Turmeric powder – 1/4 tsp
    for the marinade:
    Thick Yogurt – 1/2 cup
    Yellow onions – 3, medium sized, finely sliced
    Fresh Mint leaves – 1 cup, loosely packed, roughly chopped
    Fresh Cilantro – 1 cup, loosely packed, roughly chopped
    Small green chillies – 4-6, slit lengthwise
    Red chilli powder – 2 tsp
    Salt – 1 tsp
    Garam masala powder -1 tsp
    Cardamom powder – 1/8 tsp
    Coriander powder – 1 tsp
    Lemon juice – 2 tbsp
    for the rice:
    Long Grained Fragrant Basmati Rice – 800 grams (old biryani rice)
    Shah Zeera – 1/2 tbsp
    Cardamom – 4
    Cloves – 4
    Cinnamon stick – one 2″ stick
    Dagad Phool – 1 tbsp
    Dried bay leaf –  2
    Salt – 3-4 tsp
    for the Biryani:(assembing layers)
    Saffron threads – 2 big pinch
    Warmed milk – 1/2 cup
    Cilantro – 1/2 cup, loosely packed and roughly chopped
    Mint leaves – 1/2 cup, loosely packed and roughly chopped
    Lemon juice – 2 tbsp
    additional ingredients:
    Dough made with maida/all-purpose flour (flour+water) to seal the vessel(optional)

    1. In a large thick walled oven-proof vessel/saucepan (if you have a thick walled degchi, please use it) (also please choose a vessel that is large enough so that there is about 1/4 amount of free headspace left after the whole biryani is assembled for the steam to collect and aid in cooking), add the tenderizing mix and the marinade and mix well. Wear gloves, add the meat and thoroughly mix the meat well. Using a knife, gash/poke the meat in the marinade. Mix once and again gash/poke it with a knife and then mix. Cover and keep aside.
    2. In a thick bottomed frying pan, pour in oil and ghee. Once the oil is hot add the sliced onions. Deep fry them until evenly golden brown in color, keep a close eye and make sure you do not burn them. Once done, remove the pan from heat. Using a slotted spoon, remove half of the fried onions into a platter and spread them out. In a while, they will crisp up as they cool. The crisped fried onions will be later used for garnish. Reserve the remaining fried onions and oil in the same pan and let cool. These will be added to the marinade.
    3. In a small bowl, add the warmed milk and soak the saffron threads in it.
    4. Add the cooled fried onions and about 4 tbsp of the oil from the pan to the marinating meat and thoroughly mix using a spoon. Cover and keep it back in the refrigerator for 3-4 hrs.

    marinating meat

    5. Wash the rice in 3 changes of water and soak it in surplus fresh cool water for 30 minutes.
    6. In a large saucepan, pour in surplus cool water and add the shahzera, cardamom, cloves, dried bay leaf, dagad phool and salt (do not forget adding salt). Cover and bring it to a boil on high. Once the water is boiling, drain the soaking rice and add it to the boiling water and stir. Cook for just 2 minutes and drain the rice immediately.
    7. Spread the drained half cooked rice over the marinating meat. Spread evenly the chopped cilantro, mint, saffron soaking in milk, remaining crisped fried onions and lemon juice. 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.

    top layer of garnish just before putting it on dum

    8. Cook the Biryani on high for 5 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, and have a quick look to see if the rice has cooked and stick a fork through to test the meat (be careful as there will a lot of steam, do not burn yourselves). If it needs to cook a little longer, cover again tightly with the lid/foil again and cook for a further 10-15 minutes. when it is done and wait for 10 mins before mixing the rice with meat, and serve on a large serving platter. For a special touch, garnish with more fried onions, cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.
    Oven Method:
    1. Follow the above steps until step 7.
    2. Preheat the oven to 450°F.
    3. Cook the assembled biryani in the vessel on stove-top on high heat for 5 minutes, until nice steam has built up, which is called as the pehli bhaap, meaning first steam. Immediately transfer this vessel in the pre-heated oven for 20 minutes. After that, turn the oven setting to 300°F and bake it for further 15 minutes, after which have a quick look to see if the rice has cooked and stick a fork through to test the meat (be careful as there will a lot of steam, do not burn yourselves). If it needs to cook a little longer, cover again tightly with the lid/foil again and cook for a furthur 15 minutes. Remove from oven when it is done and wait for 10 mins before mixing the rice with meat, and serve on a large serving platter. For a special touch, garnish with more fried onions, cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.

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

    This lajawaab biryani is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes until December 31, 2009. Click on the link for more details.

    Here are other versions of Kachchey Gosht ki Biryani from some of my fellow food blogger buddies:
    1. Yasmeen’s version of Kachchey Gosht ki Biryani
    2. Anjum’s version of Kachchey Gosht ki Biryani
    3. Foodgoddess’s version of Kachchey Gosht ki Biryani

    Luv,
    Mona

  • Aloo aur Gosht ki Tahari

    July 4th, 2011 Mona Posted in Basmati Rice/Chawal, Canola Oil, Cilantro/Kothmir (fresh), Eid/Ramadhan/Iftaar, Garam masala powder, Ginger-Garlic paste, Hyderabadi special, Lamb/Beef/Mutton/Veal/Sheep, Lemon/Nimbu, Mint/Pudina (fresh), Red Chilli powder, Red Potatoes, Salt/Namak, Tomato/Tamatar (fresh), Turmeric/Haldi, White Potato/Aloo, Yellow Onion/Pyaaz, Yogurt/Dahi 13 Comments » 12,647 views

    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

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    Tala Hua Chawal

    April 9th, 2011 Mona Posted in Basmati Rice/Chawal, Curry leaves (fresh), Ginger-Garlic paste, Hyderabadi special, Lemon/Nimbu, Mustard seeds/Rai, Other Hobbies, Red Chilli powder, Salt/Namak, Sewing Projects, Turmeric/Haldi 14 Comments » 9,418 views

    I do not fancy a day or two old left over plain rice for meals. Plain rice keeps well in the refrigerator for almost a week if stored in an air tight container. And it is convenient for working people. But I am not fond of stored left over rice. Fresh cooked rice tastes so much better. However there are days when there is leftover rice and you do not know what to do with it. My Ammi makes sun dried rice crackers using the day old rice just like the dal ki badiyan and they used to be so yummy. Unfortunately the weather here in Toronto does not always favor it. So I make an another of my Ammi’s speciality. Spicy and lemony Tala hua Chawal. Serve this chawal warm at breakfast or as a mid day meal.

    Tala Hua Chawal – Recycled Spicy Rice

    Ingredients:

    Leftover plain Rice (1 day old) – 2 cups
    Canola oil – 2 tbsp
    Mustard seeds – 1 1/2 tsp
    Ginger garlic paste – 1 tbsp
    Curry leaves – 2 sprigs
    Red chilli powder – 1 1/2 tsp
    Turmeric powder – 1/4 tsp
    Salt – to taste
    Lemon juice – 3-4 tbsp

    Method:

    In a non stick skillet at medium high heat pour in oil and as soon as it warms up add the mustard seeds and ginger garlic paste and stir fry until the ginger garlic paste turns golden brown and the seeds begin to pop. Immediately add the curry leaves, red chilli powder, salt and turmeric powder. As they splutter, add a few splashes of water and add the 2 cups rice. Mix well. Stir fry for 2-3 minutes until the rice is well mixed. Pour lemon juice and cover with a lid. Remove with a lid and serve warm.

    Enjoy Tala hua Chawal along with Khadi dal or on its own.

    ***

    A few days back, I was finally able to get my hands on a teeny weeny Curry leaf plant. It was quite costly but I couldnt resist buying it since I had been searching it from the past few years. Since it is almost spring, I transplanted the baby plant to a deeper pot and added manure to it as the fertilizer. It is now sitting in front of a large window in my house. Alhamdulillah it is growing nicely and I hope it will continue to flourish and hopefully will provide me soon with a fresh constant supply of curry leaves for my cooking purpose.

    On an another note, hubby dear had gifted me a sewing machine this last Eid-ul-Adha, something that I had wanted since long. Sewing is an another favorite hobby of mine, so I have been doing a few sewing projects lately. There are a lot of interesting and clearly explained projects shared by very talented sewists on their blogs. Inshallah I will update my blog with projects that I will be doing.

    I wanted to share with you all this project that had caught my attention a few days back, and it turned out pretty good. I used hubby’s old t-shirt and a time-worn kitchen towel instead of the chenille sock and I got 3 reusable swiffer mop pads. I plan to use them to wipe my kitchen floor and when they are soiled, just wash them and they are again good to go. How convenient is that.

    Luv,
    Mona

  • Sutriyaan – Spicy Indian Pasta

    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’.김해출장마사지

    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!콜마사지

    Luv,
    Mona

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    Namakpaare – Triangular Crispy Salty Munchies

    Posted on February 28th, 2013 by Mona ©copyrighted in Canola Oil, Carom seeds/Ajwain, Hyderabadi special, Salt/Namak, Whole Wheat Flour/Durum Atta | 5 Comments » 3,639 views

    One of my most fond memories whenever I think of Namakpaare of eat them is the way my mom used to offer them to us as a quick snack. There always used to be something on our dining table during my childhood, something yummy, a delicious snack. I remember my mom used to spend a better part of her time daily in the kitchen, 서울출장마사지toiling away to keep us content, to keep us nourished and full.

    Namakpaare are triangular deep fried crispy salty snacks that can be made ahead and stored at room temperature in air tight containers. A simple and delightful snack. A sweet version of the same is called as Shakkarpaare, which I had posted about a while ago.

    Ammi (as I call my mom) used to offer us namakpaare mixed in a cup of warm khatti dal. You might be surprised at this unusual combination. But it always worked, and so wonderfully. I always loved to eat namakpaare soaked in khatti dal and I have fond memories of it. It is comfort food for me. When I gave my dear husband namakpaare the same way, he enjoyed them too.

    Namakpaare – Triangular Crispy Salty Munchies

    Ingredients:

    Durum Flour – 3 cups
    Carom Seeds/Ajwain – 1/2 tbsp
    Salt to taste
    Water – as needed
    Oil to deep dry

    Method:

    1. In a mixing bowl add flour , ajwain, salt a tsp of oil. Mix with your hands. Add water as needed to form a stiff dough. Cover the dough in the bowl with a damp towel. Let the dough rest for 1/2 an hour.

    2. Later shape the dough into a log. Cut the log into pieces. Roll Each dough piece into balls between your palms.

    Using a rolling pin, roll each ball into a disk, not very thin, neither thick. Using a pizza cutter, cut into 1/2 inch strips lengthwise and then 1/2 inch across to get diamond shaped pieces. Do the same with rest of the dough.

    3. Heat oil to deep fry in a kadhai/wok and deep fry the namakpaare on medium heat. Fry till golden on both sides. Continue frying in batches until all the dough in used.

    4. Store the namakpaare after they completely cooled down in an airtight container. They stay fresh for weeks.

    Luv
    Mona

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    Meethay Ghoday

    Posted on December 29th, 2012 by Mona ©copyrighted in All-Purpose Flour/Maida, Almonds/Badaam, Canola Oil, Milk and Milk Products, Raisins/Kishmish, Salt/Namak, Sugar/Shakkar, Whole Wheat Flour/Durum Atta | 15 Comments » 8,206 views

    A few days before I heard my mother in law speak about a sweet dish that I had never seen, tasted or even heard about in my entire life. She told me that Ghoday, is a special Hyderabadi dessert that her mom used to make for her when she was a kid. I immediately requested her to make it for me well.출장마사지

    ghoday – left to dry

    The method is simple. And very similar to making pasta. Dough is rolled out, cut into squares and made into a cute flower shapes.

    shaping ghoday

    Then they are left to dry out for a few hours or overnight. Once nicely dried they are deep fried until golden brown in color. Finally they are cooked in milk and sugar and served at room temperature.

    deep fried ghoday

    It was my first time I had prepared and tasted this dessert. I enjoyed it. It was delicious!

    Meethay Ghoday – Traditional Hyderabadi Milk and Flour based Dessert

    Ingredients:

    Durum Flour – 1 1/2 cup (you can also use maida)
    Salt – 1/4 tsp
    Canola oil (you can also use a little bit of ghee for nice flavor)
    Water
    Milk – 2 cups
    Sugar – 1 cup
    Raisins and sliced almonds – 3 tbsp, shallow fried

    Method:

    1. Combine the flour, salt, oil and water (reserving some of the flour for rolling). Add only a little water at a time and make a dough. Cover with a damp towel and keep aside for 30 minutes. Later knead for 5-10 minutes until the dough is smooth, firm and pliable. Make the dough into a log and cut into 3 equal sized pieces. Roll into a ball between your palms. Using a rolling pin roll each ball into into a disc. Make sure that the circle is as thin as it can be and try to use as less flour as possible to aid in the rolling process. Cut the rolled out dough into squares using a knife or a pizza cutter. Shape each square into a flower as shown in the picture above and keep them aside on a tray. Continue until all the dough is used up. Leave the shaped flowers on the tray uncovered for 5-8 hours or overnight until they are dry and hardened a little bit.
    2. In a frying pan pour oil to deep fry the prepared dried dough flowers. Once the oil is hot, deep fry them all until they are nicely golden brown in color. Usin a slotted spoon, remove them onto a platter.
    3. In a heavy bottomed saucepan at medium high heat, pour milk and about 1 cup water and add the deep fried dough flowers. Mix well and let it simmer covered for 10-15 minutes until they are softened. Give it a stir once in a while. Add sugar and mix. Add more water if you need to cook them more. Once cooked thoroughly, add the shallow fried raisins and sliced almonds. Transfer to a serving bowl. Let cool to room temperature. Ghoday is ready to be served.