Indian Street Food

Hyderabadi Mutton (goat) Biryani

Mutton Biryani….image

Hydrabadi Mutton Biryani is a mouth-watering spicy and fragrant biryani from the land of the Nizams.
Hydrabadi mutton biryani is a traditional style of making the biryani by cooking the raw meat with whole spices and then covered with rice, fresh mint leaves, saffron milk & fried onions and kept on dum until done.

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There are two styles of Hydrabadi Biryani . Kacchi dum biryani and Pakki dum biryani . Kachi biryani is prepared by marinating the meat with spices and yoghurt overnight and then 3/4 cooked rice is placed on top of the raw meat and cooked in dum.
Whereas for Pakki dum biryani we cook the mutton and rice separately and then layer them and cook on dum for 30-45 mins ..

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It is a bit tedious recipe, but the outcome is so delicious that every minute spent on cooking this is well worth it.
For this spicy treat we will be needing

Ingredients:

Marinade:

1 lbs Goat meat cut into pieces
1/2 cup yogurt
1 tbsp Ginger Garlic Paste
2 tsp Chili Powder
6 small Chilies split into two (adjust to your taste)
1/4 cup chopped fresh Mint Leaves
1/4 cup chopped Cilantro
Salt to Taste ( for the meat )
Garam Masala Powder 1 tbs

For Dum / Garnish 

1/2 cup fried onion
1 Lime
1/4 cup oil
½ tsp of saffron strands or orange food color
1/4 cup milk
2 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup)

Spices for boiling rice :

2 Cardamoms
3 Cloves
1Bay Leaf
1 tsp caraway seeds
½ tsp Ginger Garlic Paste
1 tbsp of Oil
First Full of Salt

Method:

Clean and cut the goat meat into medium pieces .

Mix all the ingredients of the marinade and marinate mutton pieces for at l2 hour , preferably overnight in the refrigerator .
Cook the meat with ½ the oil in a pressure cooker. Do not add any water as yogurt & meat will release its own water .In the pressure cooker it takes 2 to 3 whistles for the meat to get tender and 5 minutes on low flame to cook. Let it cool. Once the pressure in the cooker is released open it and cook the meat till all the water evaporates.
OR
You can cook the meat on the stove top until tender (about an hour or so )

Squeeze the lime juice on the meat and mix well.

In a pan, heat oil and fry the onions until light golden brown.

Soak saffron in hot milk.

In a big pot bring water to a boil, add all the spices ( Spices for boiling rice ):

Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes . Drain the rice and keep aside.

Preheat the oven to 400 degrees F.

Grease large baking tray with oil, layer half the rice at the bottom.
Sprinkle some oil, fried onions and ½ the saffron milk.
Layer the meat over the rice followed by a layer of remaining rice.

In the end We will have 2 layers of rice with one layer of meat in between .

Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
Bake the biryani for 10 minutes on 450 degrees F and then for 20 minutes on 400 degrees F. The total bake time is 30 minutes,

Mix the rice and serve with raita .

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Note :
Marination is important ,this way the meat get tenderize with yogurt n blends with spices and gives u soft, juicy n spicy mutton.

You can even use beef or chicken instead of Goats meat .

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There are plenty of ready biryani masalas available in indian and Asian stores . One of my most favorite brand is Shaan . You can follow the instruction at the back of the package .

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Sweet & Sour Kachoris for Holi…..

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Pic courtesy Google

Holi is a spring festival also known as festival of colours, and sometimes festival of love. It is an ancient Hindu religious festival which has become popular with non-Hindus in many parts of South Asia, as well as people of other communities..
The festival signifies the arrival of spring,a season of joy and hope, end of winter, and for many a festive day to meet others, play and laugh, forget and forgive, and repair ruptured relationships.

Gujiyas , mathri, kachoris, sweets and other Deep fried snacks are prepared & once you eat one, you’ll always go back for a second. The festival is filled with so much fun and frolic that the very mention of the word ‘Holi’ draws smile and enthusiasm amongst people.

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Sweet & Sour Gujarati Kachoris

Every bite of these Crispy, flaky roundels with a delectably sweet,Sour and spicy filling of seasoned moong dal is worth a fortune!
I cannot emphasise enough how good lentils are with sweet,hot and sour flavours

The secret to perfect kachori is to ensure the pastry is short, yet pliable enough to wrap thinly enough around the filling without creating holes which may break them whilst frying. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.

Taking these Sweet and Sour beauties to Sonal’s holi collective ..
Do check her blog Simply vegetarian777 for finger licking good vegetarian food …
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Sweet & Sour Gujarati Kachoris

serves 8-10 people

Ingredients
Cooking oil for deep frying

For Dough
1 1/2 cup APF/ Maida
2 Tbs Suji / Coarse semolina
Salt as per taste
2 Tbs ghee / clarified butter ( room temperature )
2 tbs cooking oil
Cold water as needed

TO PREPARE THE DOUGH
1.Mix together all the dry ingredients.
2.Rub in the ghee and oil until the mixture resembles coarse breadcrumbs.
3.Add enough cold water to form soft dough. Wrap in cling film and refrigerate it for one hour.
Lets prepare the filling while the dough is resting

FOR THE SWEET AND SOUR FILLING
1 cup dry yellow moong dal ( soak the dal in water for 3-4 hours))
1/4 cup grated coconut ( I used dried grated coconut )
2 tsp red chili powder Or as per taste
2 tsp coriander / dhaniya powder
1 tsp jeera / cumin powder
2 tsp fennel seeds / Sauf powder
2 tsp ginger powder
1/4 cup seedless raisins / kishmish ( i chopped them a little )
1/4 cup chopped cashews / kaju
1/4 cup chopped peanuts Optional
2 tbs sesame seeds / til
2 tbs sugar
1/4 cup lemon juice
1 tsp hing / Asafoetida
Salt as per taste
2-3 tbs oil

Procedure
1.Place the soaked and drained daal in a blender and grind
it into to a coarse paste.
2.Heat oil in a pan and add asafoetida and dal paste .
3.Cook it on medium high heat for 3-4 minutes.
4.Add sugar, ginger, chilli, cumin, coriander, and fennel powder and mix it well.
5.Now add sesame seeds, raisins, and coconut, salt and lemon juice.
6.Cook it for 10minutes or till all the water evaporates and the lentil is cooked.
7. Now add the chopped up cashew and peanuts and let it cook
for 4- 5 minutes.
8. Remove the mix from the stove and let it cool completely
9. Divide the stuffing into 20 equal parts and form each part into a firm balls

To prepare the Kachoris

1.Remove the dough from the fridge and knead it a little
2.Divide the dough into 20 pieces and make small
balls .
3.Now roll the balls into small discs to fit in the filling .
4.Place a ball of the stuffing in the centre and pull the
dough around it and make small roundels.
5.Roll the ball gently between your palms ensuring
that it is sealed properly.
6.Repeat for the rest and leave the prepared kachori
for around 10 minutes on the kitchen counter to dry out a little.
7.Heat enough oil in a wok to deep fry the kachori .
8.Each batch needs to be fried on a medium low flame for around15- 20 minutes until golden brown in color..
9.Remove from the oil and drain completely..
I like to serve these with fresh coriander chutney, tamarind and date chutney or fig chutney.

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Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Samosa Galette ….

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Samosa Galette ..
Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes usually filled with a sweet or savory filling..

Samosa galette is less fussy than a traditional samosas and offers crisp crust. The flavors can be kept hot , medium or mild according to your taste and mild it can be a great way to introduce Indian dishes to your family and friends ..

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So lets Transform one of the most favorite Indian street food into this Galette which is so much easier than making the traditional, triangle shaped samosas which are deep fried.

Bringing these super easy and delicious galettes to Angie’s Fiesta Friday #108 which is comhosted this week by Suzanne @ apuginthekitchen and Zeba @ Food For The Soul.to share with fellow bloggers ..
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1 box Pie Crust OR frozen puff pastry
OR
For the home made crust

For the pastry:
1 1/4 cups (160 grams) all-purpose flour
1/4 tsp salt
8 tablespoons (115 grams) cold unsalted butter, cut into pieces and chilled
1/4 cup (60 grams) plain yogurt / curd
2 teaspoons (10 ml) fresh lemon juice
1/4 cup (60 ml) ice water
1 tablespoon milk (for brushing the dough right before baking)

Ingredients For the filling
4 medium potatoes
1 tablespoon oil
1 tsp cumin seeds
1 teaspoon coriander seed, crushed
1/4 cup chopped onion
2-3 finely chopped green chiles or to taste
¼ cup frozen peas, thawed
2 teaspoons ginger, grated
2 teaspoons cumin powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 tablespoon lemon juice
3 tbs cilantro leaves, chopped

Directions

To Make The dough:
1.Stir the flour and salt together in a large bowl. Sprinkle bits of butter over dough and, using your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny green peas.
2. In a small bowl, stir together yogurt , lemon juice and water and add this to the butter-flour mixture.
3. With a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball.
4. Create a disk with the dough, wrap it in plastic wrap then let it rest for an hour or up to 2 days.

Lets Prepare The Filling Now

1. While the dough rests, boil water and cook potatoes until they are fork tender .
2. Once cooled, peel the potatoes and roughly chop them.
3. Heat oil in a medium pan over medium heat. Add the cumin and coriander seeds and cook until they start to pop.
4.Add onions to the pan and saute until it starts to brown. Add green chilies and ginger and saute for a minute more.
5. Stir in the cumin, garam masala, turmeric, salt and potatoes, .
6. Cook until heated through. Add the lemon juice and cilantro .
7. Let the fillings cool completely.

To Make The Galette

Preheat the oven to 375F.
Roll the dough to 1/8th inch and transfer into a baking sheet lined with parchment paper.
Gently spread the filling on top of the rolled dough
Fold the pastry edge up and over to create a 2-3 inch border. Gently brush the top with milk.
Bake for 45-50 minutes until slightly brown.
Transfer the pan to a rack and let the galette cool. Serve it warm or at room temperature.

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Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

 

Tandoori Gobi / Gobi Tikka Masala ….

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Tandoori Gobi / Gobi Tikka Masala
My family loves eating cauliflower and the never seem to have enough of it , that is the reason I am always on a look out for new recipes around gobi … This Tandoori Gobi Tikka is a super simple and yet super delicious variation & can also be described as Succulent pieces of cauliflower marinated in tandoori spices.
You can use the same marination for any vegetable as well as non veg of your choice like like Potatoes , paneer , mushroom , chicken etc. to tickle your taste buds ….

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Preparation Time: 15 mins
Marination time 30 mins
Cooking Time: 15 – 20 mins
Makes 4 servings

Indigents
1 medium Cauliflower cut into medium pieces ( around 4 cups )
1/4 tsp turmeric powder
Water for blanching cauliflower
Oil for basting the cauliflower
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For the Marinade
1/4 cup Gram flour / besan
1/4 cup yogurt
2 tsp Kasoori methi / dried fenugreek leaves optional
1 tsp Garlic paste
2 tsp Ginger paste
1 tsp red chilli powder
1 tbs tandoori masala
1 tspGaram masala powder
2 tbs Lemon juice
1 tbs oil
Salt as per taste
Lemon wedges and finely chopped cilantro for garnishing ..

Method

1. Boil five cups of water with 1/4 tsp turmeric powder in a large deep pan. When water starts boiling add cauliflowers in it.
2. Boil the florets f or five minutes. Drain and run under running water to stop the cooking .
3. In a large bowl add the blanched Cauliflower along with all the ingredients mentioned under marinade and marinade for minimum 30 mins ..
4. Pre-heat the oven to 180°C.-200 *C / 360- 400 *F
5. Bake the cauliflowers in the preheated oven basting at least once in between . Cook till done ..

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Serve tandoori cauliflower garnished with lemon wedges and chopped coriander/ cilantro leaves.
Serve these with toothpicks as Starters or with Rotis / Puris / Parathas to make a quick working lunch.

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Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Kadhai Chhole With Fresh Dill Leaves…..

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Enjoy the winters with Team DFT’S Greens Overload! Bringing some hearty dishes with seasonal greens & I bring to you delicious Kadhai Chholey with a twist .

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Creating Recipes with a Cause!
I am a proud DFT blogger. To learn about DFT, click on the picture above

Kadhai Chhole With Fresh Dill Leaves … Diabetes Friendly Thursdays…
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I have been trying different ways to serve fresh green leaves to my family and this recipe is one of the many ways!!!
In India dill leaves Or Soya is typically treated more as a leafy vegetable then a herb and is especially used a lot during winter months .

This recipe traditionally uses split bengal gram called chana dal, but chickpeas work just as well.
Instead of making traditional chhole masala OR chickpea curry I went for Kadhai Chhole as I just got a fresh batch of kadhai Masala from “The Spice Factory” which is a new venture started by Sonal Gupta Of Simply Vegetarian 777 …

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Yield: 4 servings

Ingredients:

1/2 tbsp cooking oil
1 medium onion, finely chopped
1 heaped Tbs. Sonal’s Kadhai Masala OR
1 tsp. Red chili powder
1 tsp coriander powder
1 tsp. Turmeric powder
1 tsp. Cumin powder
1 tsp finely grated garlic
1 tsp finely grated ginger
2 green chillies finely chopped Optional
1 medium tomato, finely chopped
2 cups finely chopped dill leaves with their tender stalks
2 cups boiled and drained chhole / chickpeas OR
1 15.oz Canned chickpeas, drained
1/2 cup drained water from the boiled chana
salt as per taste

Preparation

  1. Heat the oil in a medium saucepan and sauté the onion over medium heat until it has softened, about 5 minutes.
  2. Now add the grated ginger and galric and cook for another min or so .
  3. Add KADHAI MASALA OR the dry spices and mix well
    Mix in the tomato and cook until it is soft, about 5 minutes.
  4. Add the dill, chickpeas,water and salt, and simmer until the dill is soft and tender, 5 to 8 minutes.
    Serve warm…

I served these kadhai Chholey with multigrain flour chapati, Cucumber Raita and salad on the side along with fresh lime wedges ….

LETS LOOK AT THE BENEFITS OF THE INGREDIENTS USED

ONION
The American Diabetes Association recommends that you eat at least three to five servings of vegetables daily. Adding onions to your soups, stews, sandwiches, salads and casseroles boosts your vegetable intake without adding a large number or calories or carbohydrates to your diet.

Tomatoes
Because of their low carbohydrate content, tomatoes can play a big role in controlling blood sugar levels. The low carbohydrate content also helps lower calorie intake and can help diabetics to lose weight. Tomatoes are a rich source of antioxidants and help restore the body’s oxidative balance.

Green Chilies
chilly peppers have the ability to reduce the risk of hyperinsulinemia or high blood levels of insulin & help to lower the insulin levels significantly.

Disclaimer
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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FOR MORE DIABETES FRIENDLY RECIPES , CLICK ON THE LINKS BELOW

  1. Sonal’s  Methi Mushroom Curry
  2. Apsara’s Spinach Roti Flatbread
  3. Swati’s Multigrain Methi & Palak Roti
  4. Suchitra’s Bhajje Amshe ( Red Swiss Chard/Red Amarnath in a spicy coconut sauce)
  5. Sarika’s Collard Greens and Chanaa