Keema matar| Mutton mince and green peas

Hello, after a month long hiatus finally I am here to break the silence prevailing over the blog.A brief illness+lethargy+chill in the weather all conspired for my absence.Being on a two week long antibiotics the body refused to come back to normal and I have decided to do it at my own pace.Hence blogging was on a toss.Alhamdulillah I am feeling better now and hope to keep up this space buzzing with posts.

Kairi ka dopyaza| Kairi gosht |Green mango and mutton curry

Kairi ka dopyaza/Kairi gosht /Green mango and mutton curry  is a traditional recipe from the states of Andhra and Telengana.As the name suggests dopyaza means loaded with onions.If you love the tang in your curries or you are a green mango lover then this curry is for you .Mutton is cooked with onions,spices and green mango(kairi) .Apart from the onions there are no supporting actors for this curry like coconut or cashew nut paste that give thickness to curries.So you cant expect thick makhni or a coconut  style gravy.You can always adjust the quantity of green mango based on how tangy you want this curry to be.It can be served with plain rice or any flat bread but I would highly recommend it with the former .Kairi dopyaza is literally "dump everything " style curry.The only part that is laborious is chopping the onion but a food processor makes the work easier.Try to cut onion as thinly as possible to reduce the cooking time. If you are looking for a vegetarian option with green mango then this Kari dal would perfectly fit in the menu. 

Dum ka murg |Hyderabadi dum ka chicken

Dum ka murg/dum ka chicken is aromatic ,rich curry from the land of Nizam's-Hyderabad .Dum basically refers to steam cooking.No additional water is added while cooking .The chicken🍗 is cooked  in its own juices and spices making it finger licking good.Dum ka murg is one of the delicacies served in a typical hyderabadi Muslim wedding.Hyderabad weddings are famous for their grandeur and food is not far behind.The wedding menu reflects the impact of the nizams who ruled the state.Dum ka murg goes really well with any flat bread but naan and rumali roti are a match made in heaven.It is a no frill recipe with almost  the pantry staples of an Indian kitchen.This recipe was shared by khansama (cook)who regularly cooks for the marriages in our family.He also suggested using ajinomoto(mono sodium glutamate) but i avoid it due to health concerns. 

Andhra style chicken 65|How to make Andhra style chicken 65 from scratch

Fried chicken is famous all over the world .but Indian fried chicken or chicken 65 ,especially andhra style fried chicken is a bit spicier with all the masala and spices that goes into the making.While dining at a restaurant the first thing in starters on a menu card is chicken 65. This kind of fried chicken is so popular in Andhra and can be seen even at the road side eateries.And not to mention the que that gathers to gulp it piping hot .My mom makes the best chicken 65 and my kids always crave for Nani's(grandmother) chicken.

Marag|Hyderabadi style mutton stew

Marag is a hyderabadi flavourful thin mutton stew ,usually served as a starter with sheermal or rumali roti at weddings.The city of Hyderabad is famous for its wide range of non vegetarian cuisine. The city of Nawab's true to its name is the home to the exquisite, aromatic "Hyderabadi dum biryani. The array of spices used in cooking traditional dishes imparts the eye catching colour and lip smacking flavour.The authentic hyderabadi cuisine is served in a typical hyderabadi Muslim wedding.

Malai chicken tikka biryani|How to make make chicken tikka biryani from scratch

Malai chicken tikka biryani is a variation of biryani with boneless chunks of chicken marinated in yogurt,cream and spices and served with aromatic flavourful biryani rice .A delectable biryani to break the monotony of a regular biryani.It is a good option for parties or celebrations

Kotthu parotta |Egg parotta |how to make kottu parotta | How to use left over parotta

  

Today I am having Farin Ahmed of farins fun flavours as  a guest .Farin was my first friend on G+ apart from my family .Farin has been a true friend in every term.She was the one who lended her support while I was spreading my wings in the blogging world .What fascinates me is her unique style of writing in movies style . Do hop on to her blog for  a dose of laughter .

How to make restaurant style chilli chicken | chilli chicken | Chilli chicken dry

After a long Eid break and celebrating my first blogoversary ,this is the first recipe of the second year of blogging .This eid kids enjoyed a long break from school almost 7 days!!! including weekend .The remaining 2 days of the week I had to lend my aching body some ME TIME .That was a much needed one after the eid gatherings, picnics ,trips to amusement parks ...etc.

Coming to today's post .....after Indian food any thing that my family enjoys is Chinese cuisine .The spicy, tangy ,salty taste of Chinese cuisine always impresses Indian taste buds .The best part of  making Chilli chicken at home is it is low on budget and high on taste,can be made in a jiffy,light on stomach .Make your sunday sunday dinner special with chilli chicken.

Badami murg /Almond chicken

Badami murg / almond chicken  is -chicken cooked together with a smooth fine paste of onions and almonds with spices.First time I had this at khazana .Which khazana ?The famous Sanjeev kapoors khazana restaurant here in Qatar .

It is apt to call him the father of Indian cuisine .Each and every dish  we ordered had a unique taste of its own ,unlike the ones we generally have (loaded with colour ,onions and tomatoes).Its for sure a food connoisseurs paradise  .

Of  all the dishes ordered this was the show stopper ,a smooth, luscious ,creamy gravy with a hint of saffron  and the tang of yogurt ,slightly sweetened to balance the flavours .I have come up with the recipe with all the flavours my tongue could feel .I definitely cant say that this is exactly the recipe ,but for sure nearer to it .

So what are you waiting for ...go ahead and make one for you to pamper your taste buds .I am sure you will not regret it .

Lets start cooking...........................

Mutton roganjosh

Rogan josh (or roghan josh) is a staple of Kashmiri cuisine.The name rogan josh is derived from the word rogan meaning "red colour" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude. 

It consists of braised Lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). Its characteristic brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat: these chilies (whose flavor approximates that of paprika .

It is said that  the original roganjosh is made with no onion and garlic and uses specific kashmiri spices.This recipe is the one which is usually served at the restaurants,You can call it an adapted version of "roganjosh"  .I  watched this recipe on food safari and tried to replicate it .This is the 50 th post on my blog (Alhamdulillah),The journey which I had started as a novice has reached 50 posts !!!.All this couldn't have happened because of you all who encourage me through your likes and comments .Insha Allah a lot more to be accomplished, to learn, as  it is said  "I have to travel miles before I sleep "................

Lets start cooking....

Kofta curry /kofta salan

"Kofta" is basically minced meat balls blended with spices and onions .Unlike Italian meat balls which we generally love to have it with our spaghetti, Indian meat balls are blended with spices and half cooked with onions . 

This is a traditional recipe of my family you can call it our " khandaani recipe" .Koftas ,kebabs are generally mughlai dishes which were introduced to Indian cuisine with the invasion of mughals in India .An another mughlai dish shaami kebab that I have already shared with you is also worth giving a try .

As a child I used to hate koftas !!.The day koftas were made I used to have loads of tears in my eyes and finish my  plate with gulps of water .(they aren't that bad, yes , i know a childish behaviour)Pitying at the plight of me my grand mother(dadi)used to direct my mother to prepare some other dish for me for dinner :).My dadi was really sweet isnt it?

I carried my unusual unliking for koftas althrough..... after marriage too .My in laws used to ask me "you don't like koftas ,but why"?...The answer to this why was really very difficult !!!!!,actually I myself don't know the reason why ?????

Fortunately my kids have not inherited my genes in this particular matter(at least).During  one  of our trips to India I had seen them enjoying the koftas with their grand mother(dadi),and asking me "mom you don't make these balls ,they are quite yummy ,you should make them !(mummy woes).

So started making these balls for my kids ,and gradually started liking it (may be as we grow up our likes and dislikes change)  .I think I must stop my ramblings here ,"don't you think so "?

Lets start cooking : 

Chicken nuggets

Chicken nuggets are basically chicken cubes marinated and coated with bread crumbs,then  fried/baked.My kids always tell that their friends usually carry chicken nuggets ,burger ,pizza and many such junk food for their lunch box .

But the fitness/health freak in me pulls me back from serving the frozen ready to cook store bought ones  .One fine day this recipe was aired on a cooking show and since then this has become a frequent one at my table or for kids lunch box.

Chicken nuggets can be had as an evening snack with some hot tea/ coffee or even as a side dish for your  meals .
The recipe follows.....

INGREDIENTS

MARINATION

• 375 gms chicken breast  (bone less)
• 6 tsp curd 
• 1 tsp salt+ extra 
• 1/2 tsp oregano 
• 1 tsp gin- garlic paste
• 1/2 tsp black pepper 

• oil to shallow fry 
• bread crumbs to coat 
• apf / maida to coat 
• 1 egg white 

       

METHOD

1. Clean and cut chicken into bite size pieces .
2. Wash chicken and pat dry it with a chicken towel .
3. Marinade chicken with all the spices listed under  marination.
4. Leave the marinaded chicken for at least 2 -3 hrs ,over night marination is preferred.
5. Beat egg white with some salt in it ,add a little salt and pepper to the apf or maida and keep aside.
6. Take a piece of chicken and coat it with a thick coat of seasoned  maida or apf ,dust the excess flour .
7.  Dip the piece of chicken in egg white and coat it with bread crumbs.
8. Continue doing the same with all the pieces .
9. Heat oil in  a pan and shallow fry the nuggets until golden in colour .
10. Drain it on a kitchen towel or tissue .
11. Serve hot with dip of your choice or ketchup.

NOTES

1. Try to use breast piece for authentic taste  or else you can go with any boneless piece  .
2. you can increase spice portion to your taste .
3. Increase or decrease salt as needed

Linking this recipe to Tanya's event

Bombay biryani

Eid celebrations are incomplete with out a scrumptious biryani.Until I stepped out of India Eid was all about diving in biryani and sheer khurma.After landing here I realised every country /community has its special eid delicacies.Biryani is a speciality of India and Pakistan.Biryani has travelled from Persia along with Moguls who ruled India and has become a part and parcel of Indian history.The word biryani is derived from the words birian(fried) and birinj which means rice in persia. there are N number of biryani varieties and Bombay biryani is one of them.The addition of plums ,kewra essence and potatoes distinguishes itself from mainstream biryanis.Alhamdulillah life has become much easier with the ready made packets of biryani masala and I prefer it for this  Bombay biyani.I haven't added any potatoes as there are no takers in my family.From the birth of a baby to a graduating ceremony ,marriage and every celebration is rejoiced with a biryani at my place.

Shaami kebab (mutton n lentil cakes)

Shaami kebab is basically boneless mutton cooked with chana Dal also known as Bengal gram or split chick peas and whole range of Indian spices that make it extremely flavour full and truly exotic.

This is a mughlai dish popular in India, Pakistan and Afghanistan.

In India the mughals brought it along with them and since then became a signature dish of authentic Indian cuisine.It is usually served with a mint dip or as starter.It is famous among the muslims as a traditional dish to be served along with sheer kurma on eids. 

During  my initial days of cooking I could never get hold of a perfect shaami kebab.Once on our vacations back home my mother had made it for us.Then my daughter S had told to my mom

"Nani ammi(grand mother),why don't u teach momma to make this kebabs".I felt a little embarrassed too at that time,but that was true.Finally decided that I have to nail it .

The next day asked mom to make another batch of kebabs as I wanted to learn .Stood along with mom  and carefully observed each and every minute tricks that go into making of this delicious kebabs.And Alhamdulilah since that day I haven't looked back .

Now my MIL too has joined the convoy of my kebab fans !!!!!!!!!!!!When I am there she makes it sure to be cooked at least once by me .If a MIL compliments your dish then that has to be exceptionally toooooo good,....right .....loll

Using moms recipe every time I land to mouth watering, extremely indulgent kebabs.

Here I am unfolding the secret recipe of my mom .....enjoy......

INGREDIENTS

• 1 cup mutton ( boneless, fat free)(refer notes)
• 1/2 cup chana Dal( Bengal gram)
• 1/2 tsp chilli powder 
• 1/2 tsp turmeric
• 1/2 tbsp dessicated coconut(optional)
• 1 small onion
• 1 tbsp oil
• 3 spice mix
•  1/2 tbsp ginger garlic paste
• 1 egg white
• coriander 
• mint 
• oil for shallow frying
• salt to taste

METHOD

1. Clean the pieces of mutton from any fat if present because if any fat is present while pressure cooking it changes to oil and makes the mixture oily.
2. Wash mutton ,dal.Place a pressure cooker on the flame, to it add mutton and dal along with all the spices listed till gin-garlic paste .
3. Add water  probably an inch above the mutton level and pressure cook for 1 whistle on high and 3-4 whistles on medium flame.
4. Switch off the burner and allow the pressure to release on it self .If there is any water left in the cooker dry it on high flame.
5. Remove the mixture and cool it and add mint and coriander to it and  grind it to a smooth dough in a blender do not add water .
6. Mix egg white in this dough  until thoroughly mixed , place this mixture in the fridge for half an hour
7. Heat oil in a pan .Mean while make patties of the dough or make oblong shape and press it to make the same as I have done.
8. Slowly drop them in oil and cook til golden .
9. Drain them on a kitchen towel.
10. Serve hot 

NOTES

1. Do not add too much water to pressure cook  the mutton .Dal should not become soggy it should be eldente (a bite should be there).
2. I have given mutton measurement in cup because its the ratio 1:2,1 part dal and 2 parts mutton.
3. Egg helps to bind the mixture.
4. Donot flip the kebabs too much as they are very tender and tend to break.
5. Dessicated coconut provides the crispy crust as per my mom .
6. If you are not having three spice mix add green cardamom ,clove, cinnamon as whole while pressure cooking.
7. If still your kebabs loosen when added to oil then add a little of roasted gram flour (besan ) to it.

......................HAPPY COOKING

Linking this recipe to Tanya's event

Mint n cilantro chicken

A quick one pot meal for your busy days.........sometimes week days become so hectic especially the evenings with kids ,school work,projects ,some unexpected guests .......grrr....

literally it vanishes from my mind that I am not yet ready with the dinner !ufff.......after scraping your mind  and muscle with kids study hour u are hardly left with any more energy to take over the ...."MISSION KITCHEN"......kitchen is no more lesser than a war fare.....Lol

I think most of u agree with me ... isn't it?

The same happens to me very often .......when in no mood to cook any fancy dishes , but still u want some thing different this mint and cilantro chicken comes to rescue.Its a one pot meal requiring less of Ur energy and time.here is my take on it..........go ahead

INGREDIENTS

TO GRIND

• 4 Onions
• 4 chillies
• mint(pudina) leaves a hand full
• cilantro(coriander leaves)a hand full
• 12 cashews (soaked)

•  500gmsChicken
• 2 tbsp Ginger -garlic paste 
• 2 tbsp oil
• 100 gms curd 
• salt to taste

METHOD

1. Chop and saute the onions.put in  a blender together with all the ingredients listed under TO GRIND and grind it to a fine paste.
2. Clean and wash the chicken .marinate the chicken with the ground  green masala together with  remaining ingredients except oil.
3. Heat a pan ,add oil to it,put the marinated chicken in the oil ,stir it and cook on high for 2 -3 minutes
4. Add some water ,simmer the flame and cook it until the chicken is tender,and the gravy comes nearer and oil  leaves the side of the pan.
5. Bring the gravy to the desired consistency by adding water  .
6. Serve hot with your choice of Indian breads ,or rice  

Butter chicken

Butter chicken is a famous Punjabi food.Its liked by every one because of its smooth ,rich,creamy texture.Chicken cooked in onion and yoghurt gravy with a dash of  kasuri methi makes it completely irresistible.

Lil Z is just crazy for butter chicken.Back from school ,before entering the house there is  a beautiful smile on his face .....saying 'Mom I know whats there for lunch today,the entire stair way is just filled with the aroma of butter chicken.

Having it for lunch ,dinner he again requests to save some for tomorrow."Mom please save it for me don't give it to sister ,I want to have it after school".Its a one pot meal which doesn't need much of the ingredients and a sure hit with the guests.

Here is my way to this lip smacking delicacy.....................

INGREDIENTS

TO GRIND

• 5 Onion
• 2 tomatoes
• 10- 12 cashews soaked

• 500gms chicken
• 80- 100gms yoghurt
• 2 tbsp ginger garlic paste
• 1/4 tsp black pepper
• 1/2 tsp chili powder
• orange colour
• salt to taste
• 2 tbsp butter
• 1 tbsp oil
• 1 tsp garam masala
• 2 tsp kasuri methi

METHOD

1. Chop ,saute and grind the ingredients under TO GRIND to a smooth paste .
2. Clean and marinate the chicken with  the ground paste and all the spices listed above from yoghurt to salt.
3. Leave the chicken to marinate for at least 1-2 hours.
4. Heat oil in a pan,add butter to it ,now add the marinated chicken to it .
5. Cook it on high flame for 2- 4 minutes,stirring it.
6.  Simmer the burner and let it cook on low flame until chicken is tender.
7. If required add some water,and close the lid.
8. When the gravy comes nearer,and oil leaves the side of the pan add garam masala.
9. Roast kasuri methi on a hot pan , crush it between your palm and add it.
10. Adjust the consistency of the gravy,as per your choice.
11. Serve it  with hot paratha,roti or naan.

NOTES

1. Use spice according to your discretion.
2. Adjust yoghurt depending on the tartness of tomatoes.
3. If you are calorie conscious you can replace butter with regular oil or olive oil.but I recommend butter for this particular dish.

............................HAPPY COOKING

Indian thali

We Indians love our curries so much...... which evident from the list of spices in our pantries.Unlike Italian(I enjoy my share of pasta too......) or any other cuisine which use 2 or 4 ingredients,Indian cooking is made with an array of spices that makes it different too.

often on our dine out I have seen the khaleejis too enjoy Indian food.S  asked me when we were having our dinner"momma why r these Arabic people coming to Indian restaurant(aah such an innocent..... question na).when ever I get a chance I really love to order a thali for lunch in a Indian restaurant.the huge choice of curries ,pickles, papad,and not to mention the  ......'sweets'.

I still remember  .....when we were on a family trip to Chennai with my father,Abba had taken us to a udupi restaurant ,which serves the best veg thali in the city,as a child I was bowled over at the very sight of so much food with different colours and textures it was then my love for a thali started(growing really nostalgic).Ah good ....old..... GOLDEN DAYS

.So in order to feed my cravings n pamper my self came out with this thali for lunch ......so enjoy it

Dishes for the thali:

CHICKEN KORMA

MUTTER PANEER

PANCHRATNA JALFREZI

Served it along with plain rice ,yoghurt and pickle.......so enjoy ur feast ........HAPPY COOKING.

Linking this to remyas event