Low Fat Kofta(Spiced Meatball) Curry

Research has shown vegetarian diet is a better defense against disease than the Non-vegetarian.But if you can't let go of the meat, then its best to choose lean meat ,that's low in saturated fats(leading cause of heart disease).Lean meat are good source of nutrients like protein, zinc, vitamin B12, and iron.Read more about Lean meat among WHFOOds.

Kofte,the spiced meatballs are a popular meaty delicacy in the Arabian and South Asian Cuisines.In Mona's remarkable Kofte recipe,the meat is seasoned to perfection and cooked in gravy with curry spices.This is certainly a very appetizing side dish ,the dry mango(amchur) powder(available in South Asian Stores) adds a smack to the meat,drenched in the gravy the meatballs soak up all the goodness of spices.

Recipe adapted from Mona's Amchur-Harimirch wale Kacche Gosht ke Kofte
Makes about 15-18 walnut size meat balls.

Ingredients
For Kofta(Spiced Meatball)
1/2 lb(250 grams) 99% lean meat(Beef\Veal\Lamb\Goat\Chicken\Turkey),minced
1/2 teaspoon Turmeric(haldi)
1/2 teaspoon red chili(sukhi mirch) flakes
1/2 teaspoon hot red chili powder(lal mirch)
1/2 teaspoon Dry Mango powder(amchur)
1/2 teaspoon each of ground cumin(zeera) and coriander(dhania)
1/2 teaspoon Salt
few leaves of fresh cilantro or mint ,chopped

For Curry
1 large or 2 medium onion(about 1 1\2 cup),chopped
1/2 cup low fat yogurt or Greek yogurt
1/2 teaspoon cumin seeds
1 clove garlic ,minced
1/2 inch fresh ginger,minced
1/2 teaspoon Garam Masala(Mix of ground cumin,coriander,cloves and cinnamon)
1/4 teaspoon turmeric
1/2 teaspoon hot chili powder
1/2 teaspoon salt
2 green chillies
few curry leaves.
2 teaspoon Extra virgin olive oil or canola oil

Method
Process and roll the meat balls
Blend together all the meat ball ingredients in food processor or blender until well combined.Transfer in a bowl.Make walnut size balls with the mixture and set aside.

Mona's tip on storage and freezing :The balls can be made ahead and stored in a freezable ziploc bags or containers.Thaw before cooking.

Cook the Curry and Meat balls
Saute onions in a teaspoon of oil until caramelized brown.Add the ginger and garlic,saute for a minute or two before adding rest of the spices(turmeric,chili powder and garam masala).Saute for 2-3 minutes.Reduce heat ,slowly stir in the yogurt.cook on low heat for a minute.Puree the mixture in a blender while adding a 1 1/2 cup of water.
In the same pan add another teaspoon of oil,curry leaves and green chillies,when it starts to splutter,slowly pour in the onion mixture.Bring to a slow boil,carefully drop the meat balls.Cover and simmer for 20-25 minutes until the meatballs are cooked through.Serve warm with Whole grain Naan or pita.


Kofta Curry,the Mint Lamb chops and Kachchi Lamb Biryani are my contributions for Mona's Hyderabadi Bakrid Food Festival.

Prevent Cross Contamination
After handling raw meat\poultry,be sure to wash hands thoroughly and also the containers,cutting boards or knives the meat was in contact with.

Kachchi Lamb Biryani...Hyderabadi Ishtyle!

The aroma of finest spices,flavor of fresh herbs,elegance of fragrant basmati rice and tenderness of succulent meat ,make biryani the most glorified dish of the city of Hyderabad.No daawat(party) is complete without this phenomenal Biryani.

Biryani derived from the Persian word beryan meaning fried or roasted is prepared with variety of meat and seafood in South Asian and Arabic Cuisines.A common and easy method is to bring together cooked meat and rice("Pakki biryani").A more enticing biryani is the "Kachchi" Biryani were the spiced meat and rice are cooked together.I for one started with variety of Pakki Biryanis until last Eid I mustered the confidence to prepare the "Kachchi" Biryani Hyderbadi style.Keeping in the mind the essentials from the expert cook I have known in my khaandan(family),the attempt was rewarding and I'm glad to be sharing the secrets of the perfect biryani :

*Use a meat tenderizer to quicken the cooking process of meat.Papaya is considered the best natural tenderizer.Marinating overnight is also effective in tenderizing the meat.
*As the cooking time is over an hour its important to choose a heavy bottom wide skillet to prevent any burning.
*Marinate the meat for at least 3-4 hours.
*The lid of the skillet should be a good fit.Use the dough seal for the lid of the skillet to let the flavors infuse completely.To make the dough seal mix a cup of wheat flour with water enough to form a firm dough.Use this dough to tightly seal the container.

*Rice should be cooked just partially(al-dente) with a bite to it,before layering on meat.Also choose a good quality basmati rice.Don't go for cheap brands.
*The layering of meat and rice should be prompt.Do not allow rice to cool.
*And finally use fresh ground spices and herbs for the most flavorful biryani
*I also add some spice sauteed vegetables although not authentic.

A quick video lesson from Bade Miya,who has been cooking biryani as long as he can remember.


Recipe
Serves 4
Ingredients
4 cups (1/2 kg) Long grain Basmati rice(I use Zafrani brand,very good quality)
1 tablespoon papaya paste(Meat tenderizer)
2 lbs (about 1 kg) Lamb\Mutton cut in medium pieces,most of the white fat trimmed.
1 tablespoon Ginger garlic paste(use fresh minced for best taste)
1 1/2 cup Thick Yogurt or Greek yogurt(low fat)
1 tablespoon fresh Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup fresh cilantro(coriander) and mint,coarsely chopped
2 medium Onions,thinly sliced
1 lime,juiced
3-4 whole green chillies(optional)
1 teaspoon hot chilli powder
1 teaspoon turmeric
3 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
3 tablespoon Extra Virgin Olive Oil or canola oil
1 tablespoon Puree ghee

For the optional Vegetable layer : Saute vegetables like french beans,carrots and cauliflower with some salt and spices.

Method
Marinate Meat
Clean the meat of any excess white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 3-4 hours(or overnight).If keeping overnight,get out of the fridge(thaw) for about 2 hours before cooking.
Fry Onion and Partially Cook the Rice
Rinse the rice in cold water 3-4 times and soak rice for 15 minutes. In a large heavy bottom skillet heat the oil and add onions and pinch of salt. Saute until golden brown ,strain and set aside.
In the same skillet add about 8 cups of water along with whole spices(cinnamon and cloves) and salt and bring to a boil.Drain all the water from soaked rice and carefully add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its half cooked with bite to it(al-dente).
Layer and Slow cook the raw meat and rice
While rice is cooking gather all the ingredients(the marinating meat,fried onions,chopped herbs,lime juice and saffron milk) to make the layers promptly while the rice is hot.
When rice is half cooked,drain all the water using a colander.Return the skillet to the stove on medium high heat.Lay the all of the marinated meat evenly on the bottom.
Sprinkle half of the fried onions,lime juice and the herbs all over.Now spread half of the partially cooked rice,then make a layer of sauteed vegetables over the rice and spread the rest of the rice over the vegetable layer.The sprinkle the saffron milk all over along with the remaining lime juice,fried onions and herbs.Finally the pour the ghee all over.
Cover and seal using the prepared dough.Cook on medium high heat for 25 minutes then reduce to medium heat and cook for another 25 minutes.Let rest for 30 minutes before removing the seal and mixing the layers of rice ,vegetables and meat.

Make this a complete Nawabi meal serve Bagara Baigan on side and Double Ka meeta for dessert.

The post is part of the Hyderbadi Bakrid Food Festival over at Mona's,an inspiring cook from Hyderabad.

Peek in to the other Biryanis posted :
Vegetable Biryani
Soy Biryani
Lamb Biryani(Pakki)
Fish Biryani
Lentil Biryani(Qubooli)
Shrimp Biryani

Double Ka Meetha ...doubly delish!

Double Ka Meeta aka Shahi tukre
Doubly delish Double Ka Meeta made with the Double Roti(Thick slices of white bread) resonates the the richness of Hyderabadi desserts. Its required to use the white thick bread slices and deep fry them in brown butter(ghee) for the best tasting richy rich double ka meeta. I broke the rules again,used the whole wheat bread and shallow fried the slices in least amount of ghee.Incredibly it was just as tasty other than the slightly woody taste of the whole wheat bread;)

Ingredients:
White Whole wheat Bread Slices 8,edges trimmed and cut diagonally,air dry for a day or toast in 200F oven until dry.
4 tablespoon pure ghee to shallow fry
1/2 cup toasted Nuts (Cashews, Pistachios, Walnuts, Almonds) chopped
1/4 cup raisins or dried cherries
2 cups Whole Organic milk
2 Cardamoms
Pinch of Saffron
3/4 cup brown sugar or white sugar for making sugar syrup with 1 cup of water

Method:
Heat butter in a non stick pan and Shallow fry the dried\toasted bread slices until lightly brown on both sides.Set aside
Toast the nuts and dried fruit in any remaining butter in the same pan and set aside.
Bring the milk to a boil,add the saffron and cardamom.Simmer on low heat until its thick creamy and reduced to 3/4 cup.
Meanwhile prepare the sugar syrup with sugar and water.Soak the fried slices in the syrup for a minute.Transfer in a serving platter,pour the reduced creamy milk mixture.Garnish with nuts and fruits ,serve warm.


Skeptical about trying my recipe of DKM,try these DKM recipes and other hyderabadi desserts instead
Mona's Double Ka Meetha
Mona's Qurbani Ka Meetha
Mona's Kaddu Ki Kheer
Lubna's Lazeez double ka meetha
Siri's Double Ka meetha
Mammu's Double Ka Meetha
Anjum's Phirni Begum(Chawal Ki Kheer)
Indiana Doc's Double Ka Meeta\Shahi tukre
Sra's Not your ordinary Qurbani Ka Meetha
DK's Double Ka Meetha
Syeda's Zaafrani Kheer

EFM:Sweets Event
I'm sending the double ka meetha and these other sweets to srilekha's Sweet Event.
Spiced Apple and Pomegranate Pie,Easy Carrot Pudding,Saffron Dry fruit Sevia
,Beet Cheese Treats,Sheerkhorma

A Friendship Token
Hema of Adlak's Kitchen has passed me the "Best blogger friends" award,thank you Hema:)

Harees,the Spicy Chicken Porridge.

A warm bowl of spicy Harees is gratifying to a hungry soul.Its nostalgic as a fulfilling Iftar meal in Ramadan .Its getting chilly here in Cleveland , spicy meals like harees are positively relishing on a gloomy cold day.
Harees, also called Haleem in some regions in South India,my Hyderabadi Haleem is made with whole wheat and lamb. Haleem or Harees are protein pack meals ,a favorite low-carb recipe.
The spicy Harees is off to Srilekha's Chicken Event

Ingredients
1 pound boneless chicken,most of the fat trimmed and preferably Halal\Kosher or Organic free range chicken.
1 medium Onion,thinly sliced
1 cup Whole grain broken wheat\bulgur wheat\daliya
3/4 teaspoon ginger garlic paste or 1/2 teaspoon each of freshly grated garlic and ginger
3/4 teaspoon turmeric
1 teaspoon chilly powder
1 teaspoon garam masala(Ground cumin,coriander,cardamom ,cloves and cinnamon)
1 teaspoon sea salt\kosher salt
1/2 cup chopped cilantro and mint
1/2 a lime, freshly squeeeezed.
2 tablespoon Olive oil

Method
Soak the broken wheat for about 15 minutes in cold water
Heat Olive oil in a big skillet and add the thinly sliced onions. saute until lightly brown ,remove half of the fried onions and reserve for garnish. Add the chicken and spices. Saute until chicken changes color and spices aroma is toasty. Add the soaked wheat and chopped cilantro\mint(reserve few for garnish),2 cups of water,season with salt and cover .Cook on slow heat for about an hour(about 25 minutes in a pressure cooker) while stirring occasionally.
When cooked,uncover and let cool for 10 minutes before coarsely grinding using a immersion blender or any processor,stir in the fresh lime juice. Serve warm,garnish with toasted nuts,chopped greens and fried onions.

More Awards!
Priya has admired me as a hard working blogger, I'm elated! .Thanks Priya:).

I'd love to pass this to a much more hardworking blogger Sangeeth:)

Zee from Zeelicious blog has honored me with the "Best food blog",I'm awed. Thanks Zee:)


Ivy of has passed me the good job award,thanks so much Ivy:)


I'd love to pass the Good job award to Viki Xavier of Viki's Kitchen , Sara G of Life's Little Something blog, Adlak's tiny World,mamafami and Vidhas of Appetizing Recipes

Shahi Badami Khorma : A Majestic luscious dish

Khorma\Korma\Qoorma is a divinely rich recipe of Royal Mughalai cuisine. Prepared with a sauce of ground nuts (coconut,almonds,cashews ,sesame seeds and more),the variations of basic recipe are endless. Shahi Badami Khorma is made with either Lamb or chicken ,cooked until fork tender in creamy smooth spicy fragrant "Badami"(Almond)sauce
Traditionally(back in Mughalai period),the process of preparation was lengthy and laborious.The nuts where shelled by hand,toasted then ground on stone mortar and pestle.The meat had to be cooked for long hours(for lamb) until the meat fell off the bones,and bones were separated. Then simmered with sauce ,prepared with nicely brown onions cooked with spices,ground nuts and tangy yogurt,until all flavors are infused in the meat.
But thankfully in modern age we save lot of time with electric grinders ,pressure cookers and ready-to-use shelled roasted nuts and ground Spices.Mostly prepared on special occasions ,its a perfect dish to make for any celebration dinner ,serve with Naan,Layered Paratha ,Flaky Paratha or Biryani.

Ingredients
2 lbs Chicken or Lamb , white fat trimmed cut in medium pieces
1/2 cup roasted Almonds(or 3 tablespoon toasted Almond butter)
1 medium onion, finely sliced
1 cup fat-free yogurt
3/4 teaspoon ginger garlic paste
1/2 teaspoon turmeric
1 teaspoon chilly powder
Few Whole spices like Cardamom,Cloves and cinnamon sticks
1 teaspoon Garam Masala (Mixture of Ground cumin,coriander,cinnamon and cloves)
1/4 Mint and cilantro ,finely chopped.
2 tablespoon Extra Virgin Olive oil
Method
Marinate Meat
Clean the meat ,trim any excess white fat,run through cold water and pat dry with a paper towel. Properly wash all the utensils ,knife and cutting board used for handling the meat to prevent cross-contamination.Mix cleaned meat with turmeric and let sit for an hour.
Prepare the sauce
In a medium saucepan heat oil on medium heat and add the thinly sliced onions. Saute until onions are nicely brown and lightly crisp,then grind to a smooth paste. In the same oil add the whole spices ,ginger garlic paste and saute until the paste in lightly brown about 2 minutes,then mix in the onion paste ,rest of the dry spices and the almond paste.
Cook the meat
Mix in the meat when after 2 minutes and stir well to coat all the spicy mixture. Let cook on medium high heat about 10 minutes while stirring occasionally. Then stir in the yogurt and cover ,cook until meat is tender,about 30 minutes for chicken and 45 minutes for lamb(15 minutes in a pressure cooker). Finally mix in the finely chopped herbs and simmer for 5 more minutes and turn off the heat,serve warm.
This Shahi recipe is my entry for Meeta's Monthly Mingle:Sensational Sides, hosted this month by Ruth's Kitchen Experiments.

The Beauty of Fall

The vibrant autumn colors are beginning to bloom throughout the Northeast Ohio.The pockets of trees around the area produce spectacular drives.

Those pretty pumpkins in the warm sun of autumn, are from the local fall festival here in Cleveland.Hoping to make some tasty bakes this fall.

SheerKhorma, an Eid Delicacy.

The end of Ramadan is celebrated with the Eid-ul-Fitr,which means Feast of
the Fast-Breaking. Eid is a happy,relaxed time after a solemn month. But we don't forget all we thought and lessons we learned during Ramadan. We remember what is important to us : God,friends,family, and the needy. We say to all we meet,Eid Mubarak. Happy Eid! and blessing to all!
Sheerkhorma is a rich dessert prepared on Eid,made with roasted thin vermicelli in milk garnished with loads of dry fruits.I'm not worried about calories in this dessert, which I make just once a year.
See Recipe

Ingredients
1/2 a gallon of milk
1 1/2 cup Thin Vermicelli,broken to smaller pieces(Available in Asian and Middle Eastern Stores)
3/4 cup Sweetened Condensed Milk or 1 cup Sugar(Add more if needed)
2 whole cardamoms
1/4 cup each of Almonds,Cashews,dry dates,Pistachios and Raisins
1/3 cup Ghee(Clarified Butter)

Method
Blanch and fry the dry fruits
In pot of boiling water ,drop the dry fruits and simmer for about 10 minutes. Drain and peel the almonds and pistachios,remove the seeds from the dry dates. Slice the almonds,pistachios ,dry dates and halve the cashews.
Heat ghee in a kadai(deep pan) and fry all each of the dry fruits separately in batches until nice and brown. And set aside for garnish.
Roast the Vermicelli
In large pan add a tablespoon of ghee and roast vermicelli until nice and brown,set aside.
Boil Milk
Boil milk with cardamoms in a large pot on medium heat to prevent scalding. Mix in the condensed milk or sugar ,let simmer for few minutes while stirring occasionally. After about 5 minutes stir in the roasted vermicelli and cook for another 5 minutes before turning off the heat. Garnish with dry fruits and serve warm.

Special thanks to Lubna from Kitchen Flavours for the idea of Global Online Celebration of Ramadan and all the lovely ladies from the following blogs ,who shared their Ramadan favorite recipes and thoughts about Ramadan.
Kitchen Flavours, Zaiqa , Cheers to Easy cooking! , Arabic Bites ,Mammu's Kitchen,Ya Salaam cooking,Indian Spices,Food is Love,KedaiHamburg,TriedAndTrueEats,AappleMint,Mama fami,Organica,Homemades,Baking Haven,NYDelights,Ummel Banat,Rumah Manis,Giddy Gastronome,Happy Muslim Mama,Smell and Taste are my Memory,Yummy!,Salt and Turmeric




And thanks to all the nice viewers who left appreciative comments.


Here is a big Eid Hug for all:)

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.

Mutton Dopayaza(Lamb Onions) with Flaky parathas

Mutton Dopayaza



Ingredients
1 pound Lamb or Goat ,white fat trimmed
2 medium onions,finely chopped
2 green chillies,chopped
1 small ripe tomato
1 teaspoon garam masala(Ground cumin,coriander,cloves ,cardamom and cinnamon)
1/2 teaspoon turmeric
1 teaspoon chilly powder
1 teaspoon ginger garlic paste
1 teaspoon cumin seeds(Zeera)
3/4 teaspoon sea salt
Chopped cilantro for Garnish
2 tablespoon Olive oil.

Method
Trim any excess fat from the meat. Clean by running it through cold water and squeeze any excess water.
Heat the oil in Pressure cooker or saucepan ,add the chopped onions ,cumin seeds and saute until nicely brown. Add the g&g paste and roast for a minute. Then add the chopped tomatoes ,chillies and rest of the spices.Saute for about 2 minutes. Add the cleaned meat and 1/4 cup of water. Cover and cook about 12 minutes in pressure cooker or 40 minutes in a covered saucepan. Remove the lid and saute on medium heat for another 10 minutes until the oil separates.Garnish with raw sliced onions and chopped cilantro ,serve with Parathas or Rice.



Flaky Parathas

How would you define Flaky ? "separating easily into small pieces ".
My flaky paratha is lightly crisp with flakes falling apart,tastes best with a spicy curry.


Ingredients
2 Cups wheat Wheat Flour
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
water

To make Flaky Parathas
Prepare the dough
Make a well in the middle of flour ,pour in the water and oil. Mix until the dough is of smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Rolling the Paratha
Divide the dough in to about 6 portions and shape in to balls.
Sprinkle a little flour(I prefer All purpose flour) on the rolling surface.
Roll one of the portion thin and slather some oil around it. Start folding thin folds,finish folding till the end. Now circle the folded dough and roll it flat again.

Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. Use a spatula to lightly press and roll them around the pan.Serve with any curry.

Tried and Tasted : Hot and Spicy Mirchi Ka Salan(Green Chilly Curry)

Mirchi ka salan from the authentic Hyderabadi cuisine was easily spotted by hyderabadi ME on Jungalbandi , to try for the Zlamuska's Tried and tasted event. I remember eating this salan in countless daawats in Hyderabad. Never dared to eat the peppers ,always tasted just the gravy. But when i saw Jugalbandits using the mild peppers i felt i can actually try and taste there recipe with milder hotness.I used medium hot jalapenos and totally deseeded it as a precaution for any upset stomachs or fire emergencies.Since it has been sooo long i last tasted this salan, it was relishing to devour its taste again. The salan tastes even better the next day after the tamarind flavor infuse in to the chilly pepper. Must try recipe for the Chilly fans.

Ingredients you'll need

2 cups mild to medium hot green chillies
4-6 cherry tomatoes
3/4 teaspoon ginger garlic paste
1/2 teaspoons cumin seeds
1/2 teaspoon mustard seeds
4-6 curry leaves
1/2 teaspoon turmeric powder
1/2 teaspoon chilly powder
1 tablespoon tamarind pulp dissolved in 2 cups of water and strain for any pulp.
2 tablespoons Olive oil
1/2 teaspoon salt
1/2 cup roasted peanuts nicely ground to powder

To make the Salan
Get some heat out of Chillies
Deseed and get the pith out. USE GLOVES while deseeding that prevents any burning sensation later to your sensitive hands. And also any stomach indigestion.

Shallow fry in Olive oil for about 5-6 minutes until all sides are nicely crisp and fried.

Prepare the Gravy
In the same oil, add the cumin seeds, mustard seeds and curry leaves. When the seeds start to splutter add the ginger garlic paste and roast for a minute. Then add the chilly powder and turmeric along with powdered nuts. Stir frequently until oil separates .Now add the tamarind water and simmer for 2 minutes. Drop in the fried chillies and cherry tomatoes. Let simmer for another 8-10 minutes. Serve with any flavorful rice like Hyderabadi Biryani , Vegetable Biryani ,Fish biryani or Soy Biryani or Breads.

Chillies Health facts

* High in vitamin C, about twice that found in citrus fruits. when dried the vitamin strength can be as much as 100 times stronger.
* Chilly is midly antibacterial and can be gargled for sore throats.
* Is good for sinus relief it breaks down the mucous membranes in your nose)
* Its an anti-oxidant. It neutralizes nitrosamine, a carcinogen.
* They act as an anti inflammatory
* They cause a release of endorphines, giving you a general feeling of well being.

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

Tangy Urad Lentil With Layered Flat bread

Tangy Urad Lentil

Ingredients you'll need are

Urad Lentil 1cup
1/2 onion sliced
1/4 cup Fresh Mint chopped
2 green chillies finely chopped
1/2 a lime
1/2 teaspoon sea salt
1/4 teaspoon ginger garlic paste
2 tablespoon Extra virgin Olive oil

To make the Tangy lentil
Cook the lentils

Soak the lentil in cold water for 15minutes. Cover and cook with 1 1\2 cup of water in a saucepan .If using a pressure cooker it take about 9-10 minutes for lentil to cook ,in a saucepan may take about 20-25minutes. Drain any excess water and set aside in big serving bowl.
Fry the onions
In a small pan heat EVOO and saute onions when lightly brown add the ginger garlic paste. saute for another minute then remove the onions and keep aside. use the oil to drizzle over the lentils later.
Garnish the lentils
Roll the lime to get the juices flowing. Cut in halves(keep 2 slices aside for garnish) and squeeze the juice over the lentils. now garnish the lentils with fried onions ,chopped mint and chillies. drizzle any leftover oil from the fried onions.

Serve this nutritious lentils with flat bread . today i'm making a layered flat bread(paratha)


Layered Paratha

Ingredients you'll need are

2 Cups wheat Wheat Flour
2 teaspoon Wheat Germ(optional)
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
water

To make Layered Parathas
Prepare the dough
Take a mixing bowl mix all the ingredients . Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Rolling the Layered Paratha
Divide the dough in to about 6 portions and roll in to balls.
Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Take 2 balls at a time.
Roll the first apply some oil and roll the second ball and lay over the first one. press the corners .Use a rolling pin to roll in to round parathas.

Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. Use a spatula to lightly press and roll them around the pan.

Parathas are ready to serve when slightly brown with any curry.

You can even make 3 layered paratha by rolling together 3 balls .

Green Kababs

"Shami Kababs" are prepared with cooking lamb with lentil and spices. The cooked meat is processed to a smooth dough which is then shaped and roasted. To make the kababs healthier i'm using some of my favorite greens like spinach ,cilantro and mint. These roasted kababs are very rich in protein and excellent to stuff in sandwiches or eat with plain rice and dal.

Green Shami Kababs

What you'll need is
1 lb lean Beef or lamb cut in small pieces
1/2 cup cilantro chopped
1/2 cup spinach chopped
1/2 cup mint chopped
1/4 cup Chana Dal(Yellow split lentils)
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon Cumin and coriander powder
2 whole Cloves and Cardamon
1 cinnamon stick
2 cloves garlic
1/2 inch ginger root or 1/2 teaspoon ginger garlic paste
1/2 teaspoon sea salt
EVOO for roasting the kababs

To make the Green Kababs
Soak the lentil in cold water for an hour.
Clean meat by running it through cold water and squeeze any excess water. pat dry with a paper towel.
Mix all the ingredients besides oil in a pressure cooker or a skillet. Cover and cook for 12 minutes in a pressure cooker and about 40 minutes in a covered skillet. When the meat is tender , cook on medium high flame until all the water is dry.
Blend in to a dough consistency. Make round or diamond patties .
Heat a non stick pan on medium low flame.

Roast the patties on both sides now add a tablespoon EVOO and let roast until light brown on both sides.

Serve with Rice and lentil soup or make a sandwich.

Health nut substitute
If you don't like whole spices in your kababs add a teaspoon of garam masala instead(Powdered cinnamon cloves cumin and cardamom)

This protein rich recipe has been sent for the Protein Rich Contest


Green Baked Kababs
Baked kababs have no lentils in them just minced meat and blend of spices. Again i'm making these kababs greener by using herbs and spinach.Eat with salads or rice, these kababs can be part of your healthy and protein rich diet.

1 lb minced lean Beef or lamb or chicken
1/2 cup cilantro finely chopped
1/2 cup spinach finely chopped
1/2 cup mint finely chopped
1/2 cup onion chopped
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon Cumin and coriander powder
1/2 teaspoon garam masala(Powdered cinnamon cloves cumin and cardamom)
1/2 teaspoon ginger garlic paste
1/2 teaspoon sea salt


To make the Baked Kababs
Preheat oven to 400F.
Clean meat by running it through cold water and squeeze any excess water. pat dry with a paper towel.
Mix all the ingredients besides oil in a mixing bowl. Keep aside for few minutes . take the bamboo skewers and stick the meat mixture. Brush your Kababs on skewers with a little EVOO. Too much could break the kababs .Line your cookie sheet and lay the skewers on the sheet.

Bake for about 8 minutes. Turn once and bake for another 7 minutes before serving with tangy Mint Chutney.





Tangy Mint Chutney

What you'll need is

2 cups chopped mint leaves
1 teaspoon tamarind
1 teaspoon cumin seeds
1 green chilly (or more depending on you taste)
1/2 teaspoon salt
1 teaspoon EVOO

To make the chutney
Blend all the ingredients to a smooth consistency. Serve with kababs .




Posted by Yasmeen at 7:12 AM