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Zaiqa

August 15, 2008
5:47
Amchur-Harimirch wale Kacche Gosht ke Kofte
» ‎ Zaiqa

Happy Indepedence Day all my dear Indians! Kofta (in Urdu language, Singular-Kofta; Plural-Kofte) means meatballs. Among all the meatball curries that I prepare, two of them, the Methi-Gosht ke Kofte and this one that I am writing about today are the most favorite in my house and we devour them along with warm Naan, or Afghani Roti which I get from [...]
August 07, 2008
9:47
Turai Gosht
» ‎ Zaiqa

Turai (in Urdu) or Ridged Gourd (in English) is my and my family’s all time favorite vegetable. We all love this humble vegetable a lot. It is mostly an Indian vegetable, so not very easily found here, but when I happen to spot some in the market, I quickly buy a few. This curry/Salan, about which I [...]
August 01, 2008
5:03
Announcing RCI:Authentic Hyderabadi Cuisine for August’08
» ‎ Zaiqa

RCI or Regional Indian Cuisine is an event started by Lakshmi of Veggie Cuisine. This month its my turn to host the RCI event for Authentic Hyderabadi Cuisine. I am proud to be a Hyderabadi, to have spent a significant part of my life in ‘Hyderabad‘, to come to know and learn about its exquisite cuisine by my elders. Hyderabad, a princely state, [...]
July 28, 2008
9:09
Minty Strawberry Banana Smoothie
» ‎ Zaiqa

I am so delighted and gald! The good news is that both zaaiqa(dot)net website has been closed down and the my recipe pictures has been removed by the blogger as these both had violated the copyright policy of my blog. I thank all those who helped me out in this cause. Cheers! A few days back I had brought home some ripe [...]
July 21, 2008
9:22
Plagiarism to what extent?!
» ‎ Zaiqa

Lately I have been seeing a lot of blog content being stolen everywhere in the food blogosphere, sometimes by some websites, blogs or forums, and sometimes by magazines and newapapers. Every other food blogger complains about their content, either in the form of text, or the pictures being stolen away by ‘thiefs’ blatantly. This has left me baffled, [...]
July 18, 2008
4:28
Sem Ki Phalli Ka Salan
» ‎ Zaiqa

Sword beans - Sem Ki Phalli, are are a kind of green bean, very commonly sold in Indian markets and are available fresh daily at the ‘Rythu Bazar’ or the Farmers Market where you get to see an array of fresh fruits, spices, nuts, herbs and vegetables in huge piles being sold at reasonable prices. I do not [...]
July 15, 2008
8:02
Frozen Moments #2
» ‎ Zaiqa

My summer day mornings are woken up by the beautiful songs of this elagant and gorgeous flock of birds along with various others too. So, on one cloudy morning I decided to click a few pictures of them and they posed very well for me.

These birds are called the Cedar Waxwing birds. I nicknamed them, ‘the batman birds’ for the black patch at their eyes This one was looking at me while I was clicking it from my bedroom window. Pretty, arent they?!

Have a look at their beautiful feathers. They have a black eye patch lined with white, a creast of feathers on its head, pale yellow belly, a little cluster of bright red feathes on the tip of its wings and the tail, yellow or orange depending on its diet, black feet and a short black bill.

They feed on the cherries on the tree day long just in front of my bedroom window. They literally destroy all the cherries, bursting them by picking on almost each of the ripe cherry if left unprotected.

A group of them looking curiously at me,.. “What is this woman doing?!$#..”
July 11, 2008
7:02
Masaaledaar Pudine wala Kheema
» ‎ Zaiqa
Mint or Pudina is my most preferred herb only next to Cilantro/Kothmir. They are so gorgeous to look at! I would have loved to dedicate a part of my garden to this herb if only there was no threat of the plants being destroyed by the rabbits or raccoons or the groundhog which I consider a menace! I have them planted indoors in front of the windows in small pots and they grow very well and quite rapidly. Mint has a very pleasant, fresh and strong aroma with innumerable benefits. I add this herb, fresh and chopped mostly to all of my meat preperations as the last step just before I turn off the heat source for a refreshing aroma to the dish.

Spearmint growing in pot indoors in my kitchen

One such meat preperation in which I love to add lots of fresh chopped mint leaves is the dish I writing about today. The mint leaves enhance the flavor of the dish diffusing their minty and fresh aroma to the meat preparation and brightens it.

Masaaledaar Pudine wala Kheema - Minced Lamb/Veal meat with Mint and Spices

Kheema is one of the most loved dish in my house. It can be devoured upon as a side-dish along with a number of main dishes for a meal, or the leftovers, if any, can even be used as a filling for parathas or samosas, or between toasted bread with cheese slices as evening snacks with a warm cup of tea. I usually prepare Kheema in large amounts and portion and store them in plastic microwavable and freezable food storage boxes for very long time, so that I can use this during the days I dont feel like cooking.

Masaaledaar Pudine wala Kheema - Minced Lamb/Veal meat with Mint and Spices

Ingredients:
- Minced Lamb/Veal meat - 550 gms
- Red chilli powder - 2 tsp
- Salt - 2 1/2 tsp
- Ginger-Garlic paste - 1 heaped tbsp
- Turmeric - 1/2 tsp
- Hung Yoghurt - 1/2 cup
- Garam masala - 1 tbsp
- Canola oil - 1/4 cup
- Cloves - 3
- Green Cardamom - 2
- Cinnamon stick - 2 inch piece
- Yellow Onions - 2, finely sliced
- Tomato paste - 3/4 cup
- Small Green chillies - 4, chopped
- Chopped Mint leaves - 1/2 cup
Method:
- In a large mixing bowl, add the minced meat, red chilli powder, 2 tsp salt, ginger garlic paste, turmeric, hung yoghurt and garam masala. Mix it all well with a wooden spoon and keep aside.
- Heat oil in a large non-stick frying pan at medium heat and as soon as it warms up, add the cloves, cinnamon stick and green cardamoms. Saute them for about a minute. Add the sliced onions and remaining salt and stir fry them till they are golden brown in colour.
- Add the marinated minced meat and mix well using a wooden spoon. Cover with a lid and let it cook for about 5 minutes. Later, open the lid and break up the lumps of meat using a wooden spoon and add the tomato paste and stir well to mix. Cover the lid and let it cook for 20 -30 minutes, stirring it occasionally.
- Later, once the water has completely dried, add the sliced green chillies and chopped mint leaves. Let it cook covered for a minute more. Serve warm.
Suggested Accompaniments: Warm Rotis or Parathas or Naan, or along with Basmato Chawal and a Vegetable side dish or just Khatti dal, or along with Khichdi and Khatta for a delicious and felling meal.

I am sending this as an entry to Grow Your Own event hosted by Andreas Recipes.

And before I take my leave for today, here’s a very famous and touching song that I love, ‘Yeh Galiyaan, Yeh Chowbaara..’ from an excellent Bollywood movie Prem Rog. Enjoy!

Download audio file (3509_Ye_Galiyan_Ye_Chubara.mp3)
July 09, 2008
8:16
Please Vote for my Blog!
» ‎ Zaiqa
Dear Friends and Foodies,

My blog has been nominated for ‘The Best Hyderabadi Blog 2008′ and the polls are being held here. Please click here to vote for my blog if you like my blog and consider my blog to be good enough for the title.

Thank You everyone, and Takecare!
July 07, 2008
15:35
Khatti Moongphalli wali Murgh
» ‎ Zaiqa
The weather has been too hot and humid during the past few weeks and the weather forecast says its still going to stay so for the next few days as well. And during this type of weather, its quite unbearable to spend time in the kitchen in front of the stove preparing long and laborious meals. Speedy and quick recipes like this one come for my rescue here.

Khatti Moongphalli wali Murgh - Hot and Sour Chicken with powdered Groundnut

The nutty taste of groundnut, a little hotness from the small green chillies and a slight acidic flavor of the amchur go very well along with the mild chicken here. This delicious dish gets prepared in less than 30 minutes.

Khatti Moongphalli wali Murgh - Hot and Sour Chicken with powdered Groundnut

Serves - 4

Ingredients:
- Canola Oil - 2 tsp
- Chicken Breast - 250 gms, cut into bite size piece
- Ginger-Garlic paste - 2 tsp
- Red chilli powder - 1 tsp
- Salt - 1 tsp
- Amchur powder/Dry Mango powder - 1 1/2 tsp
- Dry Roasted Groundnut powder - 1 tbsp
- Green chilli - 4, chopped
Method:
- Pour oil into a large non-stick frying pan at medium heat and as soon as it warms up pour oil into it and add the chicken pieces. Stir fry them lightly till they turn from pink from white.
- Add the rest of the ingredients and mix well. Pour in about half cup water and close the lid. Let it cook for about 20 minutes till the mixture is dry. Serve warm.
Suggested Accompaniments: Roti or Paratha, or along with Basmati Chawal and a vegetable side dish or Mitthi Dal.

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Talimpu.com Links » Zaiqa

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Zaiqa

Amchur-Harimirch wale Kacche Gosht ke Kofte

Turai Gosht

Announcing RCI:Authentic Hyderabadi Cuisine for August’08

Minty Strawberry Banana Smoothie

Plagiarism to what extent?!

Sem Ki Phalli Ka Salan

Frozen Moments #2

Masaaledaar Pudine wala Kheema

Please Vote for my Blog!

Khatti Moongphalli wali Murgh