This weekend was a busy one with parties and get togethers. With just a couple of days left to go for the most awaited sporting event, FIFA world cup 2014, the mood and flavor of all parties had to be football. The conversations had to be seasoned with football banter. I am sure you all must be experiencing this.

I can’t really say if this image of  World cup footballs right from the year 1930, which one of my friend’s forwarded to me on my phone inspired me to make this meatball dish :)  but nevertheless I made this dish for one of my favorite parties Fiesta Friday 19 at The Novice Gardener. This one Angie is co hosting with Sue@birgerbird and  Prudy@Butter, Basil and Breadcrumbs. Come on everyone. Let us join the fun :)

If you or your family is equally excited about the football season go ahead and try this dish :)

First the  Foot    Meat balls:

• 250 g boneless tender lamb
• 1/2 a cup Garbanzo beans/ split chick peas/chana dal soaked
• Salt to taste
• Red chilli powder 1 tsp. or to taste
• Fresh coriander
• Fresh mint
• 2 tsp. Ginger garlic paste

Cook the meat with the beans and spices till tender and dry. Add the herbs and dry grind.You can add half a teaspoon of  Allspice powder or garam masala powder if you wish. Leave in a fridge for half an hour. Make balls and deep fry. .

Now let’s get started with the rice. I use Basmati rice because it is Aromatic and Flavorful.

• Soak 4 cups rice for half an hour.
• Boil 2 liters of water to which you have added 2 tsps. salt, 3 cloves, 3 cardamom, 3 inch cinnamon stick,a tablespoon of oil, some fresh coriander and mint.
• Put the rice and cook till just done.
• Strain.
• Take a pot and spread a tablespoon of oil.
• Spread the rice.
• Cover and cook for five minutes on low heat.
• Serve on a platter garnished with crisp fried onion, fresh herbs and the Meat balls.

Enjoy while you watch your favorite team win…

Khubani ka meetha is an authentic dessert from the Hyderabadi cuisine. Hyderabad fondly known as the ‘Pearl City’ is an enchanting land of heritage monuments,forts,palaces, lakes, museums, gardens, software parks and more importantly a delectable cuisine fit for the kings. The once princely state was a kingdom of the wealthy and powerful Qutubshahi and Asafjahi rulers. The relics of their glorious rule can still be seen all over the city. Hyderabad has now emerged as the seat of India’s mighty Software dynasty. but what is remarkable about this city is that it has not lost  its princely charm while catering to the city’s new royalty.

Hyderabadi food even today can boast of the aristocratic touch. Hyderabadi dum biryani, haleem and khubani ka meetha are the most famous delicacies of this place, so much so, no feast big or small is complete without these delicacies.

Khubani means Apricot and Meetha means dessert. It is  very easy to make,nutritious and is still considered a royal dessert. It is  served chilled with a dollop of whipped cream or vanilla ice cream. It can be easily stored in the fridge up to a month.  I am sharing with you this authentic recipe.

   Khubani ka Meetha

What you need:

• 250 g dried Apricots
• 1 cup sugar

Method:

• Soak the apricots in three glasses of water for at least 6 hours. I prefer to soak over night. The apricots swell up and become slightly soft.

• Remove these soaked apricots from the water which by now would have acquired a beautiful color. Reserve the water.
• Make a small slit on one side of each apricot and remove the nut from inside. Keep both the nuts and the apricots.

• In a deep bottomed pan, put the reserved water and the sugar and boil till sugar has been dissolved.
• Now add the seeded apricots and cook till apricots become soft and the syrup comes closer.

• Take off heat and chill. Make sure it is neither too watery nor too thickly pulpy. Add a little red food color .

• Now crack open the shells of the nuts carefully with a pestle.
• You can see a nut with a brown skin just like an almond. Put these nuts in hot water and peel them.
• When the sweet is chilled, serve in individual bowls.
• Sprinkle the nuts.
• Top with some whipped cream or a scoop of vanilla ice cream.
• Enjoy a desert of the royalty.

First week of Fiesta Fridays First Annual party was a huge success. There were many new guests besides the usual gang. Congratulations to the awesome host Angie @ The Novice Gardener and her super duper co-hosts Hilda @Along The Grapevine and Julianna @Foodie On Board for successfully completing the first course of the fiesta.

The second week happens to be the ‘Dessert and Main Course’ round. This week’s fiesta will be co-hosted by my very dear friends Nancy @Feasting With Friends and Selma @Selma’s Table. I am taking this indulgent chilled dessert for this course for all the wild party goers. My sweet will be chilling in the fridge till I prepare the main course.

For all my friends…..

This week has been an eventful one. 26th January happened to be celebrated in India and Australia. India celebrated its 66th Republic Day and US President Barack Obama became the first US president to attend the spectacular military and cultural display in a mark of the nations’ growing closeness.Australians celebrated Australia day to commemorate  the first landing in Australia by Captain Arthur Phillip. They attended festivals, fireworks, community and many sporting events.

Hello everyone! I am back after a two week hiatus as I had urgent jobs that needed to be attended to. Whenever I have too many tasks on hand, I make a to-do list on a priority basis. I am sure everyone does that. Women are supposed to be good at multi-tasking, but there are some jobs which need your full attention ( or maybe I am simply not good at multi-tasking ;)  ) Blogging somehow made its way into the middle of my list  which means I have more chores lined up for me the moment I hit the publish button.

Talking of women, one love which Indian women have since time immemorial ( earliest recorded 2600 BC ) is the love for bangles. Bangles made of gold,silver, platinum, glass, plastic or wood each have their own loyal fan following. Indian women are rarely seen without bangles adorning their wrists. Colorful bangles happen to be the most intrinsic part of an Indian bride’s jewelry.

Hyderabad is famous for its lac bangles studded with semi-precious stones and pearls. In fact there is an entire market known as ‘Lad bazar’ or ‘Chudi bazar’ in Hyderabad which has scores of tiny shops selling these glittering bangles. My mom recently went there to buy some bangles for her niece. I asked her to click some pics to share with all of you. And she sure did an awesome job.

Gorgeous! Aren’t they?

Hyderabadis also love their food. They have their own combination of spices which make the dishes delectably enticing. The Hyderabadi fish curry is one such tantalizing delicacy.

                            Thank You Selma

A special thanks to dear Selma@ Selma’s Table for her technical help. I was having a problem with posting the Print version of recipes and I asked her for help. A wonderful person and friend that she is, she immediately responded and gave me the required technical guidance. Thank you thank you <3  dear Selma. This post is dedicated to you.

I am taking this fish curry and the bangles to my Fiesta Friday friends. thank you Angie for hosting this amazing party every week so we can all chat and gossip over tables of delicious food. joining Angie this time are two gracious ladies Julianna @Foodie On Board and Hilda @Along The Grapevine. If you want to have fun come join me…..

Marag is a delicious soup served in almost every Hyderabadi wedding along with Roomali roti or Naan(breads).It is made with lamb shanks and lamb breasts which are slow cooked in huge pots over fire till the meat is tender,succulent and almost falls apart. Authentically, ghee and cream are added to Marag for a rich and fragrantly flavorful taste and slow cooked over charcoals (dum), but you can substitute ghee with vegetable oil and cream with milk if you want a healthier option. However, if you are making it for the first time, I suggest you follow the recipe exactly to get a taste of an epicurean delight. And of course, since cooking over charcoals is impractical at home, you can cook it in a pressure cooker or just slow cook it on low heat for a couple of hours till mutton is tender.

Also Check out this yummy Hyderabadi dessert made with Apricots and a Hyderabadi fish curry:

Khubani ka Meetha-Apricot dessert

Hyderabad Fish curry and Lac bangles

Hyderabadi Bridal Dress:

The traditional bridal dress of Hyderabad is known as Khada dupatta. 

‘It is an elaborate wedding ensemble comprising a kurta (tunic), chooridaar (extra-long slim pants that gather at the ankles), and a 6-yard dupatta(stole or veil).

Sometimes the kurta is worn with a long, lightweight sleeveless overcoat or a shorter koti, a bolero-like waistcoat. The brides wears a matching ghoonghat (veil) over the head.

The dupatta is usually made of net material and embroidered with zardozi work. The border of the dupatta has masala or a ribbon border with embroidered golden motifs.'(wikipedia.org)

Dum ka murg is a traditional dish from Hyderabad-the royal land of Nizams.

Hyderabad fondly known as the ‘Pearl City’ is an enchanting land of heritage monuments,forts,palaces, lakes, museums, gardens, software parks and more importantly a delectable cuisine fit for the kings. The once princely state was a kingdom of the wealthy and powerful Qutubshahi and Asafjahi rulers. The relics of their glorious rule can still be seen all over the city. Hyderabad has now emerged as the seat of India’s mighty Software dynasty. but what is remarkable about this city is that it has not lost  its princely charm while catering to the city’s new royalty. Hyderabadi food even today can boast of the aristocratic touch.

Interesting Facts: The last Nizam of Hyderabad, Sir Osman Ali Khan was an eccentric ruler. He was the world’s richest man until his death in 1967. He used a £50 million ostrich-egg sized diamond which weighs 184.97 carats as a paperweight,but wore a crumpled turban and same patched clothes for months. He  donated trunk loads of gold coins to the National Defence Fund of India but instructed his workers to make sure his trunks were returned because he was only donating the coins and not the trunks.He built a wardrobe half a mile long  and a mile long banquet hall in one of his palaces. The basement was full of run down trucks full of gold coins,gems and pearls. But his most precious possession were his 86 mistresses whom he tucked away in various palaces.In 1947, the Nizam  gifted a diamond tiara and diamond necklace to Princess Elizabeth when she was getting married. The necklace is still worn by the Queen.

Dum ka Murgh means Chicken cooked on slow fire. Murgh is ‘chicken’ and Dum means ‘slow cooking’. In this dish, whole chicken is marinated in spiced yogurt,tomatoes and onion gravy and cooked under and over hot charcoals. Even today it is cooked in this traditional way in Hyderabad.You can also use quartered chicken pieces with this recipe. To get the authentic royal taste,try following the recipe completely. In case you cannot manage to cook with charcoals, you can cook on low heat on stove top. Of course,it will not be the same. The best way is to place the dish over a charcoal grill and cover the lid with hot coals. The chicken becomes succulent and very flavorful. I like to add a smoky flavor to this dish. For that  place one piece of hot coal in a small steel bowl in the dish. Pour a teaspoon of ghee or oil on the coal and cover with lid. This gives a beautiful smoky flavor to the chicken.

The utensil which is used to cook the dish is called ‘Lagan’. It is flat and wide mouthed. However if using whole chicken make sure it is a little deep.

I am taking this royal dish from Hyderabad to party with my Fiesta Friday friends. FF 86 along with the gracious host Angie is being co-hosted by Judi @ cookingwithauntjuju and Quinn @ Dad Whats 4 Dinner.

Come along and join the fun…..

Goofs and gaffes are a part of  life. We all make mistakes. Some are small enough to be rectified, some leave us embarrassed and some others are so shocking that they shatter some one’s dreams. What happened in the Miss Universe 2015 pageant was appalling- a major goof up which left a bad taste in every one’s mouth.The show’s host Steve Harvey misread the verdict card and announced the winner of Miss Universe title as Miss Columbia. He realised his mistake and came back to apologise and name the actual winner only after the ecstatic Miss Columbia got crowned, waved and posed for the shutter bugs. We can only imagine what the lady must have gone through when she had to give up her crown to Miss Philippines,though she tried to keep a brave face. You can watch the video of this goof up( if you haven’t already watched it that is) which I have embedded at the end of the post.

Thankfully the goof up in my kitchen last week seems much smaller. Ever since I set my eyes on the Chocolate Mousse made by Linda@lapetitepaniere, I knew I had to make it. The web is full of recipes for chocolate mousse, but honestly none of the pictures on the other blogs matched up to what Linda put up. Her chocolate mousse looks light, airy , fluffy and promises deliciousness. For those of you who are unaware, Linda is an amazing Algerian food blogger who puts up appealing and appetizing recipes with pictures to dive for. I get ravenous always on my way out of her blog ;)

The first time I made the mousse, I made the mistake of piping it with a pastry bag into the shot glasses. It made the mousse loose its texture and fall flat. Needless to say it still tasted good and we all made sure it didn’t last long.

But since I wanted it to look like dear old Linda’s ( when you are learning from a master, you have to try to come as close) I made the Chocolate mousse again and this time I was very happy with the results. I spooned it carefully into the glasses without spoiling its texture. Lo and behold! I had a most decadent chocolate mousse ready for the party season. Thanks Linda for the recipe.

                 ♥  Happy Holidays ♥

Miss Universe 2015 Goof up:

Haleem is a traditional and royal dish of Hyderabad- the enchanting land of Nizams.Originally an Arabic dish, it was brought to Hyderabad centuries ago during the rule of the seventh Nizam and soon got it’s own local version which has become immensely popular world wide.  It is usually made in huge quantities in bhattis (cauldrons) and cooked on slow fire over firewood for 10-12 hours. Though Haleem is available round the year in restaurants and served as a delicacy during Hyderabadi weddings, it is synonymous with the holy month of Ramadan. Almost every street in the entire city of Hyderabad has a haleem kiosk during the fasting month of Ramadan. Delicious, nutritious haleem is cooked whole day and ready to be served at sunset when the fast is broken. It is relished by people of all religions and ages, whether or not they are fasting.

When  Lin@Lin’s Recipes  threw a Rare Recipe Challenge and wanted someone to take up haleem, I couldn’t let it pass by. Because Hyderabad is my hometown and haleem is a favorite. Lin is an amazing food blogger and writer who presents her recipes in a novel way (pun intended). She keeps posting interesting challenges and this is one of them. Our dear old Jhuls@thenotsocreativecook happens to be our judge. She is one of the most creative cooks around and her recipes are fabulous. Do check out her yummy blog for a mouth watering display of food. And please do not forget to check out other interesting and rare recipes in the challenge.

Hyderabadi haleem now has its vegetarian,sweet and healthy variations. It is made with lamb/beef/chicken/fish/emu meats. but the traditional version popular in Hyderabad is the one made with lamb meat. I am posting two versions of Haleem- the traditional one and a healthier one with oats.

The healthier version recipe is my aunt-inlaw’s. She makes some amazing Hyderabadi dishes. She recently sent me a box of delicious haleem made with chicken and oats and I took the recipe from her. I will be posting that one too. Do try both the recipes and let me know which one you like.

Hyderabadi Haleem- Traditional version

• Servings: 6-8
• Difficulty: hard
• Print

Ingredients:

• 1 kg  boneless mutton pieces
•  200g broken/cracked Wheat
• 1 heaped tbsp. ginger garlic paste 
• 1 cup Urad daal (de-husked black lentil)
• 1 cup Chana daal (split bengal gram)  
• 300 ml. Curds(yogurt)
• 1 tsp. Red chilli powder
• 1/2 tsp. Turmeric powder
• 1 tsp. coriander seeds powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. cumin seeds powder
• 4 medium onions, sliced fine
•  3 whole cardamoms
• one 3 inch cinnamon stick
• 4 whole cloves
• 8 black peppercons
• 1/2 cup fresh coriander leaves
• 1/2 cup fresh mint leaves
• 4 green chillies
• 1 tomato, chopped fine
• 1 tbsp. Ghee+ 1/2 tsp. red chilli powder for garnish
• salt to taste
• fried cashewnuts for sprinkling
• 1/2 cup vegetable oil

Method:

1. Rinse and soak broken wheat and both lentils (urad and chana) in 10 cups water for 4-5 hours.
2. In a heavy bottomed vessel, pour 1/2 cup oil and fry the onions until they turn crisp and golden brown.
3. Add cardamom, cinnamon and cloves to the fried onions and fry them for a minute.
4. Next add mutton pieces in to the vessel.  Add turmeric powder, red chilli powder and saute well till oil separates. Add two glasses of water. Cover and leave to cook until mutton is tender. You can alternatively cook it in a pressure cooker for faster cooking.
5. When the meat is tender shred it with the back of a spoon and/or a fork.
6. Season with  salt, coriander powder, garam masala and cumin powder. Add green chillies,  coriander leaves,  mint leaves, chopped tomato, yogurt and a cup of water. Mix well and put the vessel back on heat.
7. Cover lid and cook for another 15-20 minutes till oil separates.
8. In another vessel, add soaked broken wheat, urad and chana dal mixture along with the water, 1/2 tsp. salt, peppercons and a pinch of turmeric powder and cook covered on medium flame for 15-20 minutes. Keep stirring  as the mixture can stick to the bottom.Add water if needed.
9. When the mixture becomes very soft and pasty. Turn off heat.
10. Add the shredded mutton along with the yogurt and spice mixture. Mix and mash well with a wooden spoon.
11. Turn on the stove and cook the mixture on low flame for one hour while stirring  every 2 minutes.
12. In a small pan put the ghee and turn on low heat. Add 1/2 tsp. red chilli powder and turn off heat. Keep separately for garnish.

How to serve:

Ladle in a cup of haleem in an individual serving plate and put a teaspoon of the spiced ghee over it. Garnish with some fried onions, a lemon wedge and some cashews. Serve hot.

 

 

 

 

 

 

 

 

 

 

 

Hyderabad fondly known as the ‘Pearl City’ is an enchanting land of heritage monuments,forts,palaces, lakes, museums, gardens, software parks and more importantly a delectable cuisine fit for the kings. The once princely state was a kingdom of the wealthy and powerful Qutubshahi and Asafjahi rulers. The relics of their glorious rule can still be seen all over the city. Hyderabad has now emerged as the seat of India’s mighty Software dynasty. but what is remarkable about this city is that it has not lost  its princely charm while catering to the city’s new royalty. Hyderabadi food even today can boast of the aristocratic touch.

Do try some more interesting recipes from the wonderful land of Hyderabad:

Marag

Dum ka Murgh

Hyderabadi Fish curry

Khoobani ka Meetha

Enjoy these yummy dishes while i take my two versions of haleem to Lin’s Rare recipe challenge…..

Hello Everyone! First of all I am sorry for disappearing from the blogging world. It is three whole months.I have been super busy doing up our new place and then moving in.Everything had to be done from scratch and that took a lot of  time and patience.Those who have experienced building a home in India know exactly what I mean.Coordinating between different sets of workers,electricians,plumbers,carpenters,painters is a huge task. It is easier to buy a ready made place but we didn’t find one which suited our requirements.But all the hardwork was well worth thankfully.And well! If someone needs some construction or interior advice, I am just a blog away  (I hope my absence will be excused now)

So much has happened while I was away. The world got trumped and India got demonetized. Well! Well! Now that I am back I will see what can be done.

Meanwhile just relax and enjoy this deliciously easy recipe. ‘Tangdi’ is a hindi word referring to the chicken drumstick. Tangdi kebab is a succulent appetizer quite popularly served in Indian restaurants. It is marinated and traditionally grilled in charcoal ovens. Stuffed tangdi kabab is an interesting variation of the original recipe. Moreover it can be easily made at home in a regular oven. The chicken legs are marinated,stuffed and baked in a way that they are subtly spiced but very flavorful,juicy and melt in the mouth.

Recipe:Stuffed Tangdi Kabab

Ingredients for Marinade

• 8 chicken drumsticks(legs)
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 1 tbsp. lemon juice
• 1 tsp. garam masala powder*
• 1/2 tsp. black salt (omit if unavailable)
• salt and pepper to taste
• saffron strands soaked in a teaspoon of water/yellow food color

Step One: 

1. Wash the drumsticks and pat dry. With a sharp knife make a horizontal slit along the bottom half close to the bone in such a way that you can open the flap for stuffing.
2. Mix all the ingredients and marinate the chicken in them.
3. Leave aside for half an hour.

Ingredients for stuffing

• 200g Minced prawns OR  grated Cottage cheese
• 1 tbsp. fresh chopped coriander/cilantro leaves
• 2 green chillies finely chopped
• 1 tbsp. cashewnuts finely chopped(optional)
• salt to taste

Step Two:

1. You can choose between prawns and cottage cheese for the filling.
2. In a mixing bowl add prawns or cottage cheese.
3. Add all the other ingredients and mix well.
4. Open the flap of each chicken leg and gently stuff with the mixture.
5. Refrigerate for 15-20 minutes.

Ingredients for the coating

• 2 tbsp. greek yogurt/hung curd
• 4 tsp. grated cheese
• 4 tsp. cornflour
• 1 tbsp. melted butter

Step Three:

1. Preheat the oven to 375ºF or 190ºC.
2. Mix all the coating ingredients and coat each drumstick with it.
3. Brush a baking tray with melted butter and place all the chicken drumsticks on it.
4. Cook on the middle rack for 15-20 minutes. Check with a skewer to see if they are done. The juices should run clear. Otherwise continue for another 10 minutes.
5. Brush with melted butter and broil for 5-10 minutes for a beautiful  glaze.
6. Serve hot with onion rings and a lemon wedge.
7. Enjoy

A Big Thankyou:

A big thank you to all my friends,readers and well wishers who enquired for me, who missed me and who kept sending me inspiring messages.

Special thanks to my sister in law who brought me a beautiful gift from Atlanta for my kitchen as an inspiration and reminder to get back to blogging.Thank you ❤   and I just can’t wait to try it.

And I can’t forget to thank my gynaec friend who sent me a big jar of Cocoa for my baking experiments. Thanks Bil.

I have a lot to share with all of you. So please stay tuned and do keep visiting.

Hyderabad fondly known as the ‘Pearl City’ is an enchanting land of heritage monuments,forts,palaces, lakes, museums, gardens, software parks and more importantly a delectable cuisine fit for the kings. The once princely state was a kingdom of the wealthy and powerful Qutubshahi and Asafjahi rulers. The relics of their glorious rule can still be seen all over the city.

We recently had a chance to visit the beautiful Falaknuma Palace where one of my close relatives got engaged in true royal style. Falaknuma which means ‘like the sky’ is a grand palace built by the Prime minister of Hyderabad Viqar Ul Umra between 1884 and 1893. It was built in the shape of a scorpion with two stings and is a rare  blend of Italian and Tudor architecture. The palace which was the Prime minister’s dream project was used as his private residence until in 1897,he decided to extend an invitation to the then ruler of Hyderabad, Mehboob Ali Pasha Nizam VI. The ruler liked it so much that he stayed there for almost a month. The Prime minister had to offer the palace to the ruler as a gift. But the Nizam was a grand man and he paid a huge amount for the palace and bought it.The palace remained as the private property of the Nizam family, and was opened to the public,not until 2000.

The state reception room is one of the palace highlights where the ceiling is decorated with frescoes and gilded reliefs. The ballroom contains a two-ton manually operated organ said to be the only one of its kind in the world.

The Falaknuma Palace also has the largest collection of Venetian chandeliers, with 40 138-arm Osler chandeliers in the halls.

The palace has a huge 108 ft long 101-seat dining hall, considered the largest in the world, and the Durbar Hall, embellished with intricately carved wooden ceilings, parquet flooring, walnut furniture and handcrafted mirrors. And the tableware was made of gold and crystal.

“The library at Falaknuma Palace is as majestic as Windsor Castle’s library in England. Modeled after Windsor Castle’s library, it treasures a large collection of rare manuscripts and books from the Nizam’s repertoire. The billiards table in the billiards room is one of the two pieces of its kind. The other is at the Buckingham Palace in London.”

The bride and the groom arrived in royal style in a  horse drawn carriage.And when everything was so ornate and opulent,how could the food be left behind.The grandeur of the elaborate spread was borrowed from the days of the legendary Nizami feasts.The dinner   in the stunning Durbar hall bedecked with Belgian chandeliers was served with utmost care and  carried with it the sumptuousness and royal splendor of the bygone era.

Our dinner menu was neatly rolled up and placed on individual plates,so that we knew what was being served and what was coming up next. If you can see on the menu there is a course named ‘Waqfa’ which means a pause or interval between something. We were served Strawberry and lemon sorbet as a palate cleanser in this course.

A palate cleanser is mainly served for the purpose of clearing the taste buds of one taste from a previous food to prepare for a new one. Sorbets are considered as the traditional palate cleansers because of their tart and clean flavors.

The whole experience was mesmerizing and enchanting. We felt no less than royalty.After coming back home I tried to make the Strawberry Sorbet at home which was quite close to the one we had at the palace.

Recipe: Strawberry and Orange Sorbet

You can make it in an ice cream maker or simply freeze it in a shallow container.

Step One:

• 900g strawberries hulled , pureed and strained

Step two:

• 1/3 cup orange juice
• 1/3 cup lemon juice

Step three:

• 1 cup sugar
• 2 cups water

Put the water and sugar in a saucepan and bring to a boil. Keep stirring and cook for 5 minutes.

Step four:

Blend the strawberry puree,orange and lemon juices with the sugar syrup. Cover and cool in the refrigerator for a couple of hours.

Step five:

Now either churn it in an ice cream maker or if you don’t have one, simply place it in an airtight food grade plastic container and freeze it. Stir it every hour for at least six hours for a smooth texture.

Enjoy this delicious sorbet as a palate cleanser between different courses of a meal or simply as a dessert.

Happy Ramadan to all my friends and readers!

Ramadan the holiest month of the Islamic calendar is a month of fasting, charity giving , self analysis and introspection. During this month, Muslims across the world fast from dawn to dusk. After partaking the pre-dawn meal called Suhoor or Sehri,they abstain from eating or drinking till dusk.Apart from food and drink, Muslims refrain from sinful behavior like gossiping,back-biting,fighting,lying or cursing which negates the reward of fasting. The day long fast is broken after sunset with a date and a sip of water as was the tradition of the Prophet Mohammed (PBUH). This is called Iftar. After the sunset prayers a more elaborate meal is shared with family and friends.

Muslim women besides fasting,praying and their daily routine make delicious treats for Iftar and Suhoor for their families. Most of them would agree that preparing these special dishes is easier than actually deciding what to make.

Chicken puff pastry is a delicious and filling snack which can be easily made for Iftar. The pastry is light,flaky and crunchy with a creamy chicken filling. I have not used cheese or cream in the filling to cut the calories. The filling can be made in advance. Actually this filling is versatile and can be used in different ways. You can make a chicken roll with tortillas, use it as a taco filling,pie filling,sandwich or shawarma filling. You can add cheese/corn kernels/bell pepper to add a crunch to the dish.

 Recipe: Chicken Puff Pastry

Step 1

• 250 g boneless chicken boiled and shredded

I am not a fan of frozen meat.Nothing beats the taste of fresh tender chicken straight from the butchers. I discovered this online store FishandMeat which supplies fresh fish and meat straight from the butcher’s table right to your doorstep in and around Hyderabad..They have quite a variety of fish and meat with different cuts. I was really impressed with their prompt delivery and packing standards. The chicken was clean,looked tender and juicy.It made a lot of difference to the final taste of the dish.

Method:Boil 250 g boneless chicken with a cup of water and a dash of salt and ginger garlic paste.Shred it and keep it aside.

Step 2

• 1 medium onion chopped
• 1 tbsp. butter
• 2 tbsp. flour
• salt to taste
• pepper powder
• Piri Piri seasoning
• 1/2-1 cup of milk

Method:

1. In a wok, melt butter and add the onions. Saute them till they are transparent.
2. Add flour and mix well. Add all the seasonings. If you don’t have Piri Piri, try paprika and mixed Italian herb seasoning.
3. Saute further and add milk to make a thick consistency.
4. Add the shredded chicken and take off heat.

Step 3

• 1 sheet of puff pastry(home made or store bought)
• 1 egg whisked with a teaspoon of water

Method:

1. Spread out the thawed puff pastry sheet. And cut different shapes with a cookie cutter. Each puff needs 3 layers. So if you are making a heart shaped puff you will need to cut out 3 hearts from the sheet.
2. Preheat the oven at 200ºC /392ºF.
3. Line a baking tray with aluminium foil and brush lightly with oil.
4. Place one heart/roundel on the sheet.
5. Brush it with the egg.
6. Place some filling on it.
7. Put another layer of heart/roundel,press the corners lightly and give it an egg wash.
8. Place the third layer,press it lightly and brush it again with egg.
9. Make all the other puffs in a similar fashion.
10. Make sure the pastry is still a bit cold. It will ensure that it rises well.
11. Put the tray in the preheated oven and bake for 18-20 minutes or till golden brown and done.
12. Serve hot and enjoy this flaky creamy delicious pastry with your loved ones.

The world has been chopping,cooking,relishing  Ladies Fingers all the while. It is high time they eat some Gentleman’s toes too.

Haha!Don’t get scared.Gentleman’s toes,Gherkins,Ivy Gourd,Baby Watermelon,Scarlet Gourd, Tindora,Donda Kai,Gol kankri,Fruited gourd or Telakucha are all different names of this ellipsoid berry shaped vegetable native to East Africa but now available in different parts of the world. In Hyderabad, it is popularly called as Donda. It has a smooth skin with a crunchy and cucumber like flesh and is a storehouse of nutrients,minerals and vitamins.

This little vegetable is highly underrated. If you believe in the saying ‘good things come in small packages’ then you should see the health benefits and amazing variety of dishes which can be made with these little gourds. It is a low calorie but iron rich food which helps fight obesity,lower blood sugar levels,prevent kidney stones,combat fatigue and maintain a healthy metabolism.You can eat this delightful vegetable pickled,curried,fried,in soups or porridge.

I have this amazing recipe of Ivy Gourd which will make you fall in love with this little wonder if you aren’t already that is. The vegetables are sliced and stir fried in very less oil,seasoned with salt and pepper and caramelized with honey and sugar. It results in a deliciously sweet, crunchy but juicy dish which tastes best with steamed rice. The fried mint and nuts sprinkled on top impart a nutty and minty flavor and added crunch to the dish. Don’t wait! Order your packet of fresh gherkins and give this dish a try.

We all know  the value of home cooked meals, their health and social benefits. but often get tempted by the glitz and convenience of eating out.Eating in restaurants and from take-aways is becoming more frequent than it ever was .When we are eating at home we know what is going into our meals. We chose healthy and fresh ingredients and cooking methods which make the meal as nutritious as possible for our family.

Just like many of our other blessings we tend to take our health for granted. It is only after getting home-bound for almost two months following a viral infection that started after eating a salad platter from a popular and seemingly hygienic food joint which left me with severe joint pains that I have learnt to appreciate this amazing blessing called health.My family gifted me a new oven to cheer me up and motivated me to put up this post after what seems like ages.

The first dish I made in this oven was a Rotisserie chicken which turned out to be juicy,succulent and honestly outdid the rotisseries I had eaten out by far in taste. Of course the pics do not do full justice to the recipe because I was just recovering and did not have the patience to go out and click them in natural light. But if you will go by my word the recipe turns out delicious and worth giving it a try.

The key to a juicy and succulent chicken,besides a fresh bird and ingredients is brining. It is a beautiful cooking technique which will make a big difference to your chicken.The process of brining  keeps the chicken plump and moisturized. The two must ingredients in your brine would be salt and sugar. You can add or remove any other ingredients to suit  your taste.

Recipe: Rotisserie Chicken

Step One:

Brine

• A quart of water
• 1/4 cup sea salt
• 1/4 cup brown sugar
• One whole lemon sliced
• 1 tbsp. black peppercorns
• 1 tbsp. coriander seeds
• A sprig of rosemary or thyme or any herb of your choice

Heat a cup of water from the quart and add the salt and sugar. Stir till dissolved. I prefer sea salt but you can use table salt.Brown sugar gives a nice caramelized finish to the chicken.Cool it and add the rest of the water and the ingredients. Put in one whole chicken with skin and put a weight on it so that the chicken remains submerged. Leave in the refrigerator for at least 4 hours.Remove chicken from the brine and discard the brine solution. Rinse the chicken well. Pat dry.

Step Two:

Marinate

• 1 tbsp. butter
• 1 tsp. red chilli powder
• 1 tsp.ginger paste
• 2 tsp. garlic paste
• juice of 1 lemon
• 1 tbsp. yogurt
• 2 tsp. Tandoor masala
• 1/2 tsp. garam masala(cloves,cinnamon,cardamom)

First rub the chicken with butter all over the skin and under it.Mix all the other ingredients and massage the chicken with this marinade inside out.Leave in the refrigerator for at least an hour.

Step Three:

Grilling

1. Preheat the oven on rotisserie mode at 200 º C.
2. Truss the chicken with a string.
3. Slide the chicken through the rotisserie rod and fix it tightly with the help of spit forks making sure the chicken is balanced and the spit is secure and snug.This method of cooking allows the chicken to baste itself  as it rotates, resulting in moist meat and a well browned skin.
4. Insert it into the oven.
5. After 15 minutes reduce the temperature to 180 º C and grill till done. To check insert a skewer to see if juices run clear.
6. Enjoy.

While I was putting up this post,I got a request from Jane to do a guest post for me. She has worked as a life coach for several years and wants to share her experience on how it’s possible to achieve a happy, healthy and balanced lifestyle. So, over to you Jane:

————————————————————————–

December across the globe is a month of feasts and festivities. In Hyderabad,the weather in December is pleasant and beautiful,which means the entire month is lined up with weddings,parties and events.

Hyderabadi weddings are a gastronomer’s delight.There is a huge spread of delicious hard to resist food.  Hyderabadi dum biryani, haleem , Marag, dum ka murgh, kababs and khubani ka meetha are some of the  famous delicacies of this royal city, without which, no feast big or small is complete.Having calorie heavy dinners automatically means waking up feeling guilty. I guess that is one reason why people resolve to set up healthy eating and weight loss goals around New Year.

If you can relate to the December ‘feasting nights and guilty mornings syndrome’ , you are at the right place. Read on…

Eating a light and healthy breakfast makes us feel much better and probably gear us up for the next feast   I have lined up a few healthy breakfast smoothies which have been designed by a nutritional expert which according to her can help in staying fit during this festive season.

Strawberry Banana Oats and Chia seed is one delicious smoothie packed with nutrition and healthy calories to kick start your day.

Strawberries are a storehouse of anti-oxidants and help in promoting weight loss by stimulating metabolism and reducing appetite.

Bananas being a good source of dietary fiber and protein,help in digestion and inhibit the release of hunger hormone, thereby reducing the urge to over eat.

Chia seeds are considered  one of the healthiest foods on the planet. They are rich sources of antioxidants omega-3 fatty acids, and one of the best sources of fiber. Due to their rich fiber content,Chia seeds can absorb water and expand in the tummy giving a feeling of fullness and thereby curbing appetite.

Oats are full of good carbs that keep your body feeling energized and alert. They are a rich source of soluble and insoluble fibers which quell our hunger pangs, help in fighting belly fat and promote weight loss.

Whoa!I think there are enough reasons to  blend this delicious and healthy smoothie for breakfast.

Happy Feasting  

My earliest Sheekh kebab memory is from my childhood when  dad used to drive me to a tiny water front kebab joint which served the tastiest kebabs in town.I don’t think there were any other kebab joints back then,at least none that I knew of. Like it is popularly said, the first impression is always the best. It was a drive in kind of place, where you could park your car right next to the charcoal grill and watch your kebabs and the flaky rotis(flat breads)being made.The delicious aromas, the sizzling sounds and the view of serene water made it all a beautiful experience. Ever since, I have tasted delectable Sheekh kebabs at fancy restaurants in different places,but for me…. those at the water front joint with my dad were by far…. the best.

As I grew up I  did try making Sheekh kebabs at home, but then it was a cumbersome process setting up the charcoal grill. To add to the woes,midway through the grilling,the meat would mischievously fall off the skewers (sheekh) right on the hot coals. And grilling them in the oven never gave the results I was expecting.I almost gave up on the idea of making Sheekh kebabs at home until I got to an ultimate,no fuss recipe which can be easily made in a pan and produces the most succulent,flavorful and melt in the mouth kebabs…….after all isn’t that exactly how  Sheekh kebabs should be. The best part of the recipe is that you can make the dough, press them on individual wooden skewers and store in the freezer. All you have to do is  thaw just as many  you want to use.

If you have been hunting for a delicious,tried and tested easy to make Sheekh kebab recipe,you are on the right page. Scroll down to note or print it.

All good dishes have a basic requirement….good quality and fresh ingredients.Meat especially has to be fresh and tender. Even a hint of staleness can ruin the entire recipe. There is a local online store  Fish & Meat which delivers a variety of seafood and meats right to your doorstep . They graciously sent me a packet of lamb mince to review. The mince was absolutely fresh,tender,finely cut and neatly packed,just how I wanted for my recipe. If you are in and around Hyderabad,you must check their website. The wide variety of seafood available is quite impressive. The best part is each and every item comes well cleaned and in a variety of cuts.

Wasn’t that easy. Go ahead and surprise your family and friends with this exotic and delicious starter.

Good food doesn’t always have to have meat in it. If you are considering giving your chicken loving family a small break from meats,then illusion food is the right way to get them to fall in love with their veggies.  I was toying with the idea of creating an  illusion dish which would not only trick, but also appeal to the eyes and the palate. And when you are taking on a universal favorite like Chicken drumsticks, the look alike has to be really good. It had to not only look but  taste delicious. That is how the idea of chicken less drumsticks was conceptualized.

The first time I made this dish, I did not use any veggies. I decided to go with two types of cheeses- Cottage and Processed. The result was extremely good. The crust was crunchy and the center was soft and flavorful. And yes… they did look like Chicken drumsticks. The second time around I substituted a part of cottage cheese with mashed potato and that turned out delicious as well. And if you are wondering what the bone substitute is…Well!! I used cumin flavored bread sticks. Of course you can try some other flavor like sesame,mint or oregano bread sticks. You can prepare them in advance if you are planning a party and just fry them before serving. If you want to try this tasty appetizer,make a note of the recipe.

I am bitten by the Retro bug. Don’t Google the word. There is no meaning to it. It’s just that of late I have been doing things the old fashioned way. Actually it started one fine day a few weeks ago,when I was flipping the pages of my old hand written recipe book. It is a collection of heirloom recipes from my grand moms, which have been handed down through generations. The pages had all come loose and I wanted to transfer the recipes into a new book for fear of losing the priceless treasure. As I turned each page they took me down memory lane. each recipe has its own story,the visual setting,the aroma,the flavors and the sounds associated with the first time I tasted it. I have been trying these recipes in my kitchen a number of times(the loose pages are enough proof). No doubt they turn out delicious but there is always something missing. The ingredients were all there,the procedure was the same but that particular aroma,that finger licking deliciousness,that oomph factor was missing in the recreated dish which took it one notch lower than the original. That set me thinking.

Those were not the days of ready made spices or sauces,frozen or processed foods,of high end gadgets like microwaves or food processors.I remember my gramma telling me how they used to pound their own spices,used natural farm fresh ingredients and cooked in clay pots and when they cooked  people at the other end of the lane could guess the dish by the aroma wafting in the air. They didn’t churn out fancy gourmet dishes but whatever they cooked was pure,unadulterated,healthy and delicious. That was when I decided to make a few changes in my kitchen. I introduced copper bottles for drinking and storing water. I buy organic whole wheat take it to the flour mill and get it grinded under my watchful eye, roast and pound my spices fresh everyday, buy fresh meats, use homemade butter/ghee and last but not the least started cooking in Clay Pots   . I am sure my family and my house helps are highly amused at my new found fascination and guessing I will tire myself out of it. But enjoying the dishes they definitely are.

Clay pot cooking which was once popular in India is catching up again not only for its numerous health benefits but also for the earthen flavors and aroma which it imparts to the food cooked in it.Clay being alkaline in nature neutralizes the pH balance in the food and makes it healthier and tastier. The porous nature of clay pots  helps the moisture and aroma to stay in the pot ,cooking the food slowly and making it flavorsome. Meats cooked in clay pots are succulent and fall of the bone.

My first clay pot dish was Chicken korma made with all fresh ingredients. My kitchen is on the first floor of the house and while I was still cooking this dish, my domestic help who works on the afternoon shift came hurriedly up to me and asked “Bhabhi what are you cooking. I could smell the delicious aroma even outside the house”

Ahhh!! The verdict was out. Even before we tasted the dish.

And true to it’s aroma, the chicken korma turned out absolutely delicious….finger licking good.

If you haven’t tried clay pot cooking and want to bring back the old world charm in your cooking, this is the right time. If you can, try and procure earthen pots from your local potter. Otherwise what is Amazon for. Order them online like I did and get cooking….

The chicken turns out delicious, moist and tender. The slow cooking process releases the distinct flavors from each of the ingredients and combine with the earthen flavor from the pot taking the dish to another level. If you have the time and patience do try this technique of cooking and I can assure you that you will thank me for reminding you or introducing you to this form of cooking. I was apprehensive at the beginning but now I have got the hang of it and clay pot cooking has become a regular feature in my kitchen.

If you want some extra tips or have any doubts with seasoning the pots , using or cleaning the pots you can leave a comment below or dash me an email. Have fun and enjoy cooking…

Dear Vikram,

If you are listening, please respond. Ever since you were conceived in 2007,we knew you would one day do us proud.You embarked on a mission unlike any before.You have been through a long journey to land where you are.We have witnessed the pressure tests,checks,the progresses and the setbacks,the rehearsals and everything else you went through ..   About 12 years of hard work, not only we Indians but the whole world watched your progress from one phase to the next with great expectations and excitement. You made us proud . You were to expand our Indian footprint in space. You are an inspiration to our future generation of scientists,engineers and explorers. You surpassed all international aspirations when you set out on your journey to explore the moon. We all waited with bated breath and excitement, as you traversed your series of orbital maneuvers,coming closer and closer to your destination. Thank you for sending us the pictures of Jackson, Mitra, Mach, and Korolev  on your way. The entire nation cheered and clapped as you, Vikram aced the various stages of descent on to the lunar surface.Even as 95% of your mission was complete and were closest to achieving your goal, you have stopped communicating. We know you have landed,(albeit not a soft one as planned), and we also know you are safe but we need to hear from you. Just get up and get in touch. Tell us Pragyan is safe too.We know you can do it.

The woods are lovely, dark and deep,   

But I have promises to keep,   

And miles to go before I sleep,   

And miles to go before I sleep.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                With lots of love and Anticipation

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  -Anxious Indians