South Indian Style Spicy Pumpkin Chutney. Hosting WHB # 206

The hot chutney is reminiscent of the Spicy South Indian cuisine.The intense flavors from the chili peppers and the fresh spices gives the bland pumpkins a whole new makeover.Adjust the quantity of spices and make it milder or hotter.With the abundance of fresh autumn pumpkins the chutney turned out to be one of the absolute tasty eats of the season.
Recipeadapted from Anudivya's Roasted Pie-Pumpkin chutney
Ingredients
2 cups fresh Pumpkin Puree
1 small plum tomato,finely hopped (optional)
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 green chillies or any other hot pepper
1 clove garlic,minced
1/2 inch ginger root,minced
1/4 teaspoon turmeric
1/2 teaspoon Garam Masala (blend of cumin,coriander,cloves,cinnamon,bay leaf and cardamom)
1/2 teaspoon salt
2 teaspoon Extra virgin olive oil or Canola oil

Method
Heat the oil in deep pan or kadai on medium heat.Add the mustard seeds and cumin seeds,after a minute when seeds starts to splutter,add the chillies,minced ginger and garlic,saute for a minute or two then add the tomatoes and rest of the spices.Cover and Cook until tomatoes are soft and mushy 4-5 minutes.Now mix in the pumpkin puree ,let cook for another 5-6 minutes.Blend in processor for smoother texture,this is optional I did not blend mine.Serve with plain brown rice ,flat bread ,mix in pasta,Dosa,Idli or spread on sandwiches.The chutney can be stored in clean air tight container in refrigerator for 2-3 weeks.


I'll be hosting the Weekend Herb Blogging for the week.Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.

Qubooli(Lentil Biryani) With Kaddo Dalcha(Pumpkin Lentil Soup)

Originally a Nawabi\Mughalai delicacy ,Qubooli is popular in Hyderabadi cuisine. I tasted it at my friends ,I don't remember Ammi making it(Sorry Ammi:) ). I was glad when i found the recipe at Sia's Monsoon Spice(featuring this month for Zu's Tried and Tasted) . The procedure is more like preparing a Biryani,only in this the layering ingredient is mainly Chana(Split Bengal Gram) lentil infused with flavors of yogurt and spices. Qubooli is spicy and flavorful in every bite, tastes even better with some spicy lentil soup like Kaddoo Dalcha or a cooling yogurt chutney(raita) .

Qubooli(Lentil Biryani)

Ingredients
3cups Basmati rice
1/2 Cup Chana Dal(Split Bengal Gram Lentil)
1/2 cup fat-free Yogurt/Dahi
1 teaspoon Ginger garlic paste
1 teaspoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
Few Whole Spices like Cloves,Cumin seeds,Cinnamon sticks and cardamom
3/4 cup Chopped cilantro and mint
1 medium Onion Thinly Sliced
1/2 a lime, juiced
2 green chillies
3/4 teaspoon red chilly powder
3/4 teaspoon turmeric
1 1\2 teaspoon salt
3 tablespoon Extra Virgin Olive Oil

Method
Cook Lentils
Wash and soak lentil for about 15 minutes,
Heat Olive in a Saucepan with lid or a pressure cooker.Fry the thinly sliced onions until lightly golden brown. Remove the fried onions and set aside.Add the cumin seeds ,whole Spices and saute for a minute .Stir in the soaked lentils ,yogurt and other spices. Cover and Cook until lentils are tender,about 35 minutes in a saucepan and 12 minutes in a pressure cooker.
Partially Cook Rice
Meanwhile wash and soak rice for 15minutes. Boil about 6 cups of water in another large Saucepan with lid and add salt and whole cloves. Drain the water from rice and add to the boiling water. Cook until its 80% done.
Make Layers and Cook for Infusing flavors
Gather all the ingredients(Chopped Mint\Cilantro,Lime Juice ,Cooked Lentil mixture and crispy fried onions) to make the layers promptly.Drain the rice in a strainer. Real quick before the rice cools. Keep the same saucepan used to boil rice back on heat. Add a table spoon of Oil. Spread half the rice as the first layer in the saucepan.
Spread the cooked lentil,Sprinkle the lime juice,crispy fried onions and chopped greens around the first rice layer.Lastly layer the rest half of rice .

Sprinkle with onions on top and cover. Cover tightly and cook for another 10 minutes until you see steam escaping from the lid. Wait another 10 minutes before removing the lid.
Mix Layers
Before serving properly mix all the layers and serve with cooling yogurt chutney or Kaddoo Dalcha(Recipe follows)


Kaddoo Dalcha(Pumpkin Lentil Soup)
"Kaddoo" is Indian green pumpkin ,also known as bottle gourd. "Kaddo dalcha" is prepared by making the spicy pumpkin curry and mixing with cooked lentils. Tastes perfect with any flavorful rice or plain rice.


Ingredients
1/2 cup Toor Dal(Yellow Split lentil)
1/2 a Medium sized Green Pumpkin(Kaddoo),Peeled,De seeded and cut in about 2 inch pieces
1 medium Plum Tomato chopped
1/2 onion or 2 shallots,sliced
1/2 teaspoon ginger and garlic paste
1/2 teaspoon Turmeric
1/2 teaspoon Red chilly powder
1/2 teaspoon of Cumin powder
1/2 teaspoon of coriander powder
1 tablespoon of tamarind paste in 11/2 cups of water
1 sprig of Curry leaves
1 Tablespoon of Olive oil
1/2 teaspoon Cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon Salt

Method
Cook the Lentils
Wash and Soak lentil for 10minutes.
Use a pressure cooker(it saves lot of time) to cook the lentils.Add a cup of water and soaked lentils along with salt and turmeric. Let cook on medium flame for about 10minutes. Now mash the cooked lentil and set aside.
Cook the Pumpkin curry and mix in the mashed Lentils
Heat Olive oil in a saucepan on medium high .saute onions for a minute along with cumin seeds, mustard seeds and curry leaves. Add ginger and garlic paste,saute for another minute before adding rest of the spices ,cut pumpkin ,tomatoes and tamarind juice. Cover and simmer until pumpkins are tender about 15 minutes,then stir in the cooked mashed lentils. Simmer for another 5 minutes and serve warm with Rice.

Quboli with Kaddoo Dalcha are my entry for "My legume love affair" ,a monthly event started by Susan of Well-seasoned Cook.

Shrimp(Prawn) Biryani and A FriendShip Poem..Game of Tag

My love for biryani continues with Shrimp Biryani. Each of the biryanis have a slight variation in how its layered. In the shrimp biryani the shrimp mixture is laid at bottom with partially cooked rice on top.
Shrimps tastes best when cooked fresh. They are soft and juicy if cooked for right amount of time,overcooking gives it a hard texture. Biryani makes shrimp spicy and flavorful.

Ingredients
3cups Basmati rice
1 pound medium Shrimp\Prawn shelled and deveined(Removing the vein)
1 tablespoon Ginger garlic paste
1 cup Fat free Yogurt
1 tablespoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup Chopped cilantro and mint
1 medium Onions
1/2 of lime,Squeeze all the juice,fish out the seeds.
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
2 teaspoon salt
3 tablespoon Extra Virgin Olive Oil
orange food color dissolved in 2 tablespoon of low fat milk.

To make the Shrimp Biryani
Fry Onions and Cook Rice(70%)
wash and soak rice for 15minutes. In a medium Saucepan heat 3 tablespoon of Olive oil and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and set aside. Now add about 6 cups of water along with whole spices and salt in the same sauce pan and bring to a boil.Drain all the water from soaked rice and add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its 70% done.Drain the rice in a strainer\colander.
Shallow fry the Shrimp
While the rice is cooking ,clean the Shrimp .Run through some cold water and pat dry. In a bowl mix shrimp with turmeric ,ginger garlic paste, chilly powder and 1/2 teaspoon salt.
Heat the oil in a big sauce pan on medium high heat. Shallow fry the shrimp, cook for about 4-5 minutes just until changes color and masala is roasted. Remove and set aside in bowl.

Prepare the Gravy and make layers.
In the same saucepan used to fry the shrimp, add the fried onions,yogurt and chopped greens. Let simmer for 2 minutes. Now add the fried shrimp.

Top with the partially cooked rice and sprinkle remaining onions,chopped greens,lime juice and food color.

Cover tightly and cook for just for another 8-10 minutes on medium heat.
Wait for at least 10 minutes before removing the lid of the saucepan.
Mix Layers
Before serving mix completely from bottom up and lay on the serving plate with the shrimp on top.Garnish with sliced beets ,mint and lemon.


Shrimp Nutrition facts
Shrimp is high in calcium and protein but could considerably raise your cholesterol if eaten in excess.
To Devein the Shrimp
Remove the vein by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers.Some stores do sell shrimp with veins removed,that can save lot of work.

This recipe is my entry for Sangeeth's Eat Healthy :Calcium Rich Event

I have been tagged!
Nidhi of Sizzling Bites has tagged me with a poem on friendship.


We need friends for many reasons,all throughout the season.

We need friends to comfort us when we are sad,and to have fun with us when we are glad.

We need friends to give us good advice,

We need someone we can count on,and treat us nice.

We need friends to remember us once we have passed ;sharing memories that will always last.
Spread the poem of friendship.1. Everyday Life 2. Words of Love 3. Sheng's Simple Thoughts . . . 4 My Wonderful Life ....5. Can of Thoughts 6. Designs By Vhiel 7. Vhiel's Corner 8. Anything and Everything in Between 9. A Mother's Stuff 10. housewifeatwork 11. My Receipes 12. Vblogger 13. thefootloosechef 14. Sizzling Bites 15.Health Nut 16.You next

I would like to pass this to
Anjum
Maimoona
Jaishree
Aparna
Vegetable Platter

Fish Biryani

Can't get enough of these flavorful biryanis. Fish biryani is my fourth entry for the biryani. I'm using oily fish which are rich in Omega 3s .Fillets are better for me because there are no tiny bones and its all clean ,ready to cook. Tomatoes used in the biryani add the tangy flavor to the biryani unlike other biryanis in which i used yogurt and lime to add the tang to the rice.
Ingredients you'll need are
For fish
4 fillets of fish Cod or Halibut or Rainbow trout or Atlantic Salmon
1 teaspoon ginger garlic paste
1 teaspoon garam masala(ground cloves,cinnamon and cardamom)
1 teaspoon each coriander and cumin powder
1 teaspoon chilly powder
1/2 teaspoon turmeric
1 teaspoon salt.

For Rice
4cups Basmati rice
3 medium ripe Tomatoes
1/2 Cup Peas
1/2 cup Sliced Carrots
1 teaspoon Ginger garlic paste
1 teaspoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
Few Whole Spices Cloves,Cumin seeds,Cinnamon sticks and cardamom
1 cup Chopped cilantro and mint
1 medium Onion Thinly Sliced
1/2 lime juice
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
2 teaspoon salt
4 tablespoon Extra Virgin Olive Oil


To make the Fish Biryani
Marinate and Shallow fry the Fish
Marinate fish with all the spices in the list for about an hour. Shallow fry in a non stick pan using olive oil. fry about 7 minutes on each side on medium heat. Set aside for layering later.
Cook the Vegetables
Heat Olive oil in a Saucepan with lid .Fry the thinly sliced onions until lightly golden brown. Remove the fried onions and set aside.Add the cumin seeds ,whole Spices and saute for a minute then add the ginger garlic paste. Let roast for a minute. Now stir in the chopped tomatoes,peas,carrots ,chilly powder ,garam masala and turmeric. Cook Veggies while covered for about 20 minutes while stirring occasionally.
Cook Rice
Meanwhile wash and soak rice for 15minutes. Boil about 8 cups of water in another large Skillet with lid and add salt and whole cloves. Drain the water from rice and add to the boiling water. Cook until its 80% done.
Make Layers and Cook Some more
Gather all the ingredients(Fried Fish,Chopped Mint\Cilantro,Lime Juice ,Cooked Veggie mixture and crispy fried onions) to make the layers promptly.Drain the rice in a strainer. Real quick before the rice cools. Keep the same skillet used to boil rice back on heat. Coat the bottom of the skillet with table spoon of olive oil. Spread half the rice in the skillet.Spread the vegetable mixture,Sprinkle the lime juice,crispy fried onions and chopped greens around the first rice layer.

Now layer the rest half of rice .Then delicately layer the fish over rice and sprinkle any remaining chopped greens or fried onions.

. Cover tightly and cook for another 10 minutes until you see steam escaping from the lid. Wait another 10 minutes before removing the lid.

Mix Layers
Before serving ,set the fish on a big plate then properly mix all the layers and serve. Garnish with roasted nuts and cherry tomatoes.


Other Yummy Biryani recipes Posted here
Soy Biryani

Vegetable Biryani

Hyderabadi Lamb Biryani


Health Nut Fish Facts
Oily fish like Salmon ,trout ,cod and haibut are high in Omega 3 fatty acids. Omega 3s are healthy fats that help prevent a wide range of medical problems, including cardiovascular disease, depression, asthma, and rheumatoid arthritis. Fish like Salmon,Perch ,Cod ,Halibut and Rainbow trout are rich in calcium.

Other good sources of Omega 3s

(image source : Whfood)

Learn more about Omega 3s benefits.

This recipe is my entry for Sangeeth's Eat Healthy :Calcium Rich Event

Hyderabadi Biryani with Carrot Chutney(Raita)

This biryani is my entry for Mona's( Zaiqa.net ) RCI :authentic Hyderabadi Cuisine Event

Hyderabadi Biryani is my ultimate recipe for a flavorful rice. The bite of protein,the aroma of spices,the tang from lime,sweetness of onions and touch of herbs make this biryani a top favorite of my family and guests in any daawat.

Two kinds of Biryani are commonly made in hyderabad, "Kacchi" and "Pakki". "Kacchi" literally meaning raw is prepared by layering uncooked meat. The "Kacchi" Biryani ,requires a thick bottom vessel for meat to cook through without burning and rice has to be precisely half cooked while promptly making layers before rice cools. I prefer making the easier "Pakki" biryani in which cooked meat is layered with rice.The following recipe is of "Pakki" Biryani.

Ingredients you'll need are
4cups Basmati rice
2lbs lamb or chicken cut in medium pieces,most of the white fat trimmed.
1 tablespoon Ginger garlic paste
1 cup Fat free Yogurt
1 tablespoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup Chopped cilantro and mint
2 medium Onions
1/2 lime juice
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
3 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
1/4 cup Extra Virgin Olive Oil

To make the Biryani

Marinate Meat
Clean the meat by trimming any white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 30 minutes.
Cook the Meat
Heat EVOO in a medium saucepan with lid .Add the marinated meat ,cover and cook until meat is tender the water is all absorbed about 35-40minutes and set aside. If using a pressure cooker cook for about 12 minutes.
Fry Onions and Cook Rice
In meantime wash and soak rice for 15minutes. In a medium Saucepan heat 3 tablespoon of Olive oil and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and lay on plate to spread on layers later. Now add about 8 cups of water along with whole spices and 2 teaspoon salt in the same sauce pan and bring to a boil.Drain all the water from soaked rice and add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its 70% done.
Make Layers and Cook Some more
While rice is cooking gather all the ingredients to make the layers promptly.

Drain the rice in a strainer\colander, quickly before the rice cools. Keep the same saucepan back on medium heat. Add a table spoon of EVOO. Spread half the rice as the first layer.

Next spread a layer of all the cooked meat mixture. Sprinkle the lime juice ,and chopped greens ,half the fried onions around the meat mixture.


Lastly layer the rest half of rice .Sprinkle with onions,saffron mixture and remaining greens on top and cover.

Cover tightly and cook for another 15 minutes on medium heat until you see steam escaping from the lid.

Wait another 20 minutes before removing the lid.

Mix Layers
Before serving properly mix all the layers and serve with cooling yogurt chutney.


Carrot Yogurt Chutney(Raita)
Whip 2 cups of yogurt. Mix in 1 cup grated carrots, finely chopped green chilly ,2 tablespoon chopped cilantro and season with Salt.Temper the Chutney by heating tablespoon of Olive oil in a small saucepan and add 1/4 teaspoon mustard seeds,cumin seeds and couple of dry red chillies. Wait until mustard seeds splutter then mix in the yogurt mixture and serve


Other Authentic Hyderabadi Recipes
Hyderabadi Haleem
Mirchi Ka Salan

Other Yummy Biryani recipes Posted here:
Kachchi Lamb Biryani
Soy Biryani

Vegetable Biryani

Fish Biryani

The Evergreen Vegetable Biryani

Are you craving for flavorful rice with Your Favorite Mix of Vegetables? Make this easy biryani from Hyderabadi Cuisine.

Ingredients you'll need are
4cups Basmati rice
1/2 Cup Each of Chopped Cauliflower,Broccoli,French Beans and Carrots
1 teaspoon Ginger garlic paste
1 teaspoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
Few Whole Spices Cloves,Cumin seeds,Cinnamon sticks and cardamom
1 cup Chopped cilantro and mint
1 medium Onion Thinly Sliced
1/2 a lemon\lime, juiced
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
2 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
3 tablespoon Extra Virgin Olive Oil


To make the Vegetable Biryani

Heat EVOO in a Saucepan with lid .Fry the thinly sliced onions until lightly golden brown. Remove the fried onions and set aside.Add the cumin seeds ,whole Spices and saute for a minute .Stir in the chopped Veggies and other spices. Cook Veggies while covered for another 10 minutes.
Cook Rice
Meanwhile wash and soak rice for 15minutes. Boil about 8 cups of water in another large Skillet with lid and add salt and whole cloves. Drain the water from rice and add to the boiling water. Cook until its 70% done.
Make Layers and Cook Some more
Gather all the ingredients(Chopped Mint\Cilantro,Lime Juice ,Cooked Veggie mixture and crispy fried onions) to make the layers promptly.Drain the rice in a strainer. Real quick before the rice cools. Keep the same skillet used to boil rice back on heat. Add a table spoon of EVOO. Spread half the rice in the skillet.
Spread the vegetable mixture,Sprinkle the lime juice,crispy fried onions and chopped greens around the first rice layer.


Lastly layer the rest half of rice .

Sprinkle with onions,saffron mixture on top and cover. Cover tightly and cook for another 10 minutes until you see steam escaping from the lid. Wait another 10 minutes before removing the lid.
Mix Layers
Before serving properly mix all the layers and serve with cooling yogurt chutney or Tomato Chutney.


Health Nut Note
Add a cup of brown rice along with white rice to make this biryani healthier.

Yogurt Chutney
Whip 2 cups of yogurt. Mix in finely 1 small onion, 1 green chilly ,1/4 cup chopped cilantro and season with Salt.

Other Yummy Biryani recipes Posted here
Soy Biryani

Hyderabadi Lamb Biryani

Fish Biryani

Shrimp Biryani(Prawn Biryani)