MEMOIRS OF A FOODIE: Hyderabadi Dal Ghosht

MEMOIRS OF A FOODIE: Hyderabadi Dal Ghosht: I have always heard great reviews of food down South, especially non vegetarian food from Hyderabad. Food is a big part of the culture ther...

Hyderabadi Dal Ghosht

I have always heard great reviews of food down South, especially non vegetarian food from Hyderabad. Food is a big part of the culture there too.

Someday, i will go and taste it there and then. For now, i always wanted to try my hand at something in that style. Also, with a bunch full of fussy eaters at home, one has to keep innovating and looking for inspiration, all the time.

So, i tried my hand at making Dal Ghosht, in simple words, dal and mutton. The idea really appealed to me, as it sounded like a complete meal to me.

It was pretty easy to make and thankfully a hit .


Ingredients -

1/2 kg mutton preferably gol meat
3/4 cup masoor dal
2tsp magaz crushed/grinded
2 med sized onions sliced
1tsp ginger paste
11/2 tsp garlic paste
1tsp red chilli
Haldi
1/2tsp zeera
1/2 inch dal chini
2 green elaichi
4 cloves
1 lemon size of tamarind pulp
1/2 cup chopped coriander

Tadka-

4 red chillies
15-20 curry leaves
4tsp chopped garlic
1/2 tsp cumin seeds
1tsp methre
2tbsp oil

Wash dal and cook it with 2 cups of water, salt and haldi. Give 1 whistle and let it rest. Now, heat oil in a cooker, add zeera, cinnamon, cloves and elaichi. Cook for a minute. Add onions and on medium heat cook till light brown. Add ginger garlic paste and cook some more.

Salt, turmeric, red chillies powder and ground melon seeds need to be added now. Fry for a few seconds.
Add a little water and cook for a minute or so. Put in the meat and fry on medium meat for 10 mins, till the water dries up.

Add 1 cup water and raise the heat. Now, cook first on high flame till pressure develops for 2-3 mins, then reduce heat to medium for 10 mins. Remove from fire and check if tender.

Add lentils, tamarind pulp , green chillies and coriander, simmer for 8 mins.

Atleast, 20 mins before serving add the tadka and cover. Serve piping hot with plain boiled rice.

Please note the ground melon seeds are optional. Enjoy...

Tia Maria Adult Cake ;)

I had a bottle of  Tia Maria ( coffee flavoured liquer ) lying with me since a few years now and i just happen to stumble upon a really simple but extremely delicious recipe for a cake. And, yes its an adult cake as quite a handsome amount of your choice of liquor goes into it. You can replace Tia Maria with any spirit you fancy, rum or brandy or even sweet sherry will do. 

Make this on Christmas Eve, or as a birthday cake for a special somebody or just for yourself. 

The ingredients are-

150gm cups of Flour or maida

3 eggs finally beaten separately

175 gm shakkar or brown sugar or just plain sugar

175 gm butter

1/2 tsp baking powder

1/2 tsp bicarb soda

Honey 175 ml

Tia Maria 125 ml

1/2 cup orange juice

Zest of 2 lemons or oranges

1tsp garam masala

1/2 tsp cinnamon powder

2 tbsp Cocoa powder

Nutmeg powder 1 pinch

Salt 1 pinch

Finally chopped- 1/2 cup each

Almonds

Raisins

Kaju or cashewnut

Khajur or fresh dates

Glazed ginger ( optional )

Petha ( optional )

Tuti Fruiti

Put the dry fruits, butter, sugar, honey, Tia Maria, orange juice, zest, cocoa powder and dry spices into a large wide saucepan and gently bring to boil. Stirring gently as the butter melts.Simmer for 10 min. Shut off the gas and let it stand for 30 min.

Now gently fold finely beaten eggs,  flour, baking powder and bi carbonate. Combine all the ingredients together. 

You dont need to beat it too much. Just let it reach the flowing consistency required for a cake batter. Pre heat the oven to 150 degrees. Place in the oven for 2 hours at 180 degrees. 

Let it cool on a rack. The knife will come out gooey in the knife test. But thats alright, it will cook more as it cools.

No icing is required on this cake. If you really want to decorate it with edible confetti or nutties.

Or serve it by pouring hot chocolate sauce over it. Try it and it'll sure be a huge success.. Enjoy

Puda ( poode ) - Saawan ka Mahina

Its that time of the year when you crave for fried food, hot coffee or masala chai along with the pitter patter of rain to give you the perfect company..

My family favourite in this season is Kheer with pudas... And they sure are a hit with all..The recipe is very simple.. As always be patient, take a deep breath, very few things can go wrong while making this.

Recipe for puda--- Makes enough for a family of 4

1 cup maida
1 cup suji
3/4 cup curd
1 cup sugar
50 gms khoya - optional
2 tbsp malai
2 tsp plain sauf
Desi ghee - optional, or use refined oil.
Milk if necessary

A night before take maida, sooji , sugar, saunf and make a thick batter with the curd and water. Leave it overnight. Next day before making, check if the batter is very thick add some milk. The consistency should be that of cake batter or pakora batter. Now grate the khoya or roughly crumble with your hands. Add to the batter and the malai. Mix thoroughly.

Now heat a broad non stick pan, put some oil. Take about 2 tbsp of batter and put in the middle of the oil. Tilt the pan so that a round puda is made and so that the centre is not very thick. Lower the heat. When the sides turm golden or slightly crisp, take a flat spatula and turn the puda. Try and cook on medium heat, or else they will be raw in the middle..

I keep two pans, simultaneously, makes it easy and quick. Please be wary that they do need a generous amount of oil, or else they'll stick to the pan. Oil the sides and also when you overturn, oil again.

This is not a health conscious recipe. Its for indulgence, to make for your loved ones or just pamper yourself.
Serve hot with a bowl of cold kheer. This one if for my friend Tanu, enjoy...

Raw mango chutney

This is a mouth watering chutney, that all should make every year, atleast once. Its very simple and a favourite of all in the family. Takes 45 mins to an hour to make, depending on the quantity you are making. And, as an added bonus for the health freaks, there is no oil in it.

Take
1 kg of raw mangoes, that are firm. Grate them finely, after peeling them.
Once grated take sugar equivalent to the amount of grated mangoes.
Dry fruits like finely sliced almonds, raisins and and fine slices of dried coconut are optional.
1 tsp of deghi mirch ( red chilli )
1 tsp salt
Garam masalas- 1 stick of cinnamon, 2-3 elaichi
1/2 tsp garam masala powder

In a broad and thick based wok put the mangoes and sugar. Keep stirring on high flame. Now add the cinnamon and elaichi. Once the sugar starts bubbling, lower the heat and cover it. Keep stirring at regular intervals.

Soon the sugar will melt and become transparent. Add the dry fruits, chilli, garam masala and salt. Cook for some more time.  Now do the -

Chutney Test- Take tea spoon of chutney on a plate and hold it at a slant. If the chutney rushes down, then it needs to be cooked more. If it sticks to the plate and comes down slowly, then it is ready.

Once ready, now squeeze the juice of a full lemon in the wok and cook for a few minutes more on slow flame. Now, switch off the gas and store in a dry, glass bottle, once its cool. Enjoy ! 

Easy Cake Recipe

I can certify with full conviction that my mother is fantastic at baking cakes. She has been making them since i was a kid and continues to enjoy doing it, even today. Her walnut and date cake is to die for and marble cake a feast for the eyes. Hence, when i share this basic recipe of hers with you, be sure to follow it blindly. Its the basic structure of the cake, which can be further modified. I have tried making cakes in the microwave, but the taste and colour you get from baking in a basic convection oven, cannot be matched. Also, for those who love to eat and not break in a sweat when you cook. There are no shortcuts to making a good cake, have loads of patience and do it on a day when you want to indulge and are relaxed. This basic recipe can be altered by adding tuti-fruti to the batter or wlanuts or cinnamon powder , the list is endless. But, first master the basic cake.

Ingredients-

Maida or flour - 1 and half cup
Oil - 1 cup
Sugar - 1 cup
Salt - 1 pinch
Baking powder - I heaped teaspoon
Vanilla essence - 3 to4 drops
Eggs - 3

In a dish break the eggs and start beating them. Now add sugar and keep beating. Add the essence.
Remember when you beat a cake, you only do it in one direction, changing directions will help the air to escape.

Add the oil and keep beating. Now separately, add the salt and baking powder to the maida. Sift it two to three times. Now, keep adding the maida in spoonfuls and keep beating.

Test for cake- When your batter is ready, lift your spoon and let it slide down, in a count of three. 
If it falls swiftly its a little loose. If it take more time, then add some milk.  


Once the batter is ready, oil your tin with some oil and sprinkle some flour all over and on the sides, to prevent the cake from sticking to the tin. At this stage, if you intend to add any nuts or other confetti to the cake, remember to roll it in some dry flour and mix it lightly after you add it to the batter. Or else all of it will settle at the bottom.

Tuti - Fruti cake with chocolate butter cream icing

Always remember to preheat your oven. Now cook this cake at 180 degrees for 1 hour and 15 mins. Remember to check with a needle or a knife, after an hour if its baking properly. Once the cake starts rising and the top starts cracking, be assured that you have a winner at hand. I made a birthday cake for my elder daughter last Friday. Sharing the pictures with you. Enjoy !

Glass noodles cold salad

I got this packet of glass noodles ( the way Sanjeev Kapoor puts it ) or rice noodles, all the way from Chandigarh. Then for months i didn't know what to do with them. Finally, i found this very easy and refreshing recipe for a salad. Surprisingly, i'm becoming a salad person. It looks extremely fancy and no it does not look like our local " sevian ", like my last guests insisted it did. All you need -

Packet of glass / rice noodles
Finely cut juliennes of carrot and cucumber ( deseeded and not peeled )
A small bowl of your choice of sprouts
Finely cut mint and dhania ( cilantro ) leaves
A tablespoon of roasted sesame seeds
About 2 tablespoons of chilly sauce and a tablespoon of lime juice
1 teaspoon of sesame oil
Shredded boiled chicken or cubes of cottage cheese or paneer optional
Small cup of sauteed mushrooms optional

Take the glass noodles and put them in a bowl. Cover them with boiling water for 15 min. Strain and run under cold water. Keep aside. Do the cutting and shredding and keep all ingredients separately in the fridge. An hour before serving, put the noodles in a bowl, add the veggies and the proteins. Now mix the sauce and the lime juice, oil and pour over it. Toss gently. Before serving sprinkle the sesame seeds over it. Its a good dish to carry for an outdoor picnic, also works nicely for a calorie conscious one. Enjoy !