Bharwaan Kheere Ka Saalan ( Stuffed Cucumber Curry)

Last weekend, while browsing through some cookbooks in a bookstore I came across a book with some good concepts but fairly mediocre recipes. One of those consisted of stuffing cucumbers with meat. It was a good concept but one look at the photo (consisting of whole cucumbers) and a quick read through of the gravy, it was a clear no-go. Sadly, it was touted as being one from the kitchens of the Indian royalties. I mulled upon the concept of having stuffed cucumbers for the whole week and then yesterday decided on how I will end of doing it and the gravy to go with it. 

Bharwaan Kheere Ka Saalan
 ( 6 Portions)


Ingredients:
Cucumbers - 4-5
Lamb/ Mutton, minced - 500 gms

For the Filling:
Ghee - 4 Tblsp
Onions, sliced - 2
Ginger, chopped - 50 gm
Red Chili Powder - 3 Tblsp
Coriander Powder - 3 Tblsp
Cloves - 6
Green Cardamoms - 6
Cinnamon Powder - 1 Tsp
Salt - To Taste
Water - 1/2 Cup

For the Gravy:
Ghee - 2 Tblsp
Onion Paste - 100 gm
Ginger Garlic Paste - 6 Tblsp
Yogurt - 2 Cups
Red Chili Powder - 2 Tblsp
Coriander Powder - 1 Tblsp
Turmeric Powder - 1 Tsp
Almond Paste - 1/2 Cup
Lamb/Mutton Stock - 3 Cups
Salt - To Taste
Kewra - 2 drops

Masala Powder (Make a powder of these whole spices):
Black Peppercorns - 6
Cinnamon Stick - 1" stick
Cloves - 3-4
Green Cardamoms - 4
Black Cardamom - 1
Mace - 0.2 gm

Method:
For the Bharwaan Kheera (Stuffed Cucumbers):
1. Peel the cucumbers. Hollow out the centers (keeping the cucumbers whole) and boil them in salted water for 15 minutes.

2. Drain and cool.
3. Heat ghee in a large pan/wok.
4. Add the sliced onions and fry till they are brown.

5. Add in the minced meat. Mix well.
6. Add in the ginger and other ingredients for the filling. Saute until mince in browned.
7.  Add in the water and cook till mince in cooked. Cook till all water evaporates.

8. Fill the hollowed cucumbers with the cooked mince.

For the Gravy:
1. Whisk the yogurt with red chili powder, coriander powder & turmeric powder.
2. Heat ghee in a large pan that is wide enough to hold the stuffed cucumbers.
3. Add in the powdered masala and after 10 seconds add in the ginger garlic paste. Saute for a minute and add in the onion paste.

4. Cook till the flecks of fat start to appear on the surface.
5. Take the pan off the flame and stir-in the whisked yogurt mixture. Return to the flame and cook till fat starts to appear on the surface.
6. Add in the almond paste and cook till fat leaves the sides.
7. Add in the stock and cook on low heat for another 10-15 minutes.

Bringing it together:
1. Add in the stuffed cucumbers to the gravy and simmer on low heat for 20 minutes. (add in more water if required)

2. Sprinkle kewra,stir, remove and adjust the seasoning.
3. Remove the cucumbers and slice them into roundels.
4. Place each roundel on a plate on a bed of the gravy. You can even choose to pour the gravy on top.
5. Serve hot with rice or roti.

NOTE: Vegetarians can experiment with adding in an assortment of fillings ranging from paneer to corn and mushrooms.

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Jewels from Avadh (Part 3) - Aloo Gosht Ka Saalan (Mutton & Potato Curry)

Ah! the winters look like ending. Delhi winters are the most amazing weather that Delhi can have, even though at their peak you curse the cold. It has been a very busy month and a half for myself.And I still haven't had enough. There is a afternoon grill lunch being planned for the next weekend and of course the much awaited trip to Chandni Chowk to have the street food.

We had a perfect Sunday and an amazing lunch, of which the saalan was the highlight and then a trip to the India Art fair which ends today. I cannot wait for dinner which will culminate in a wonderful strawberry cheesecake and a late night movie.

Culinary gems from Avadh are the right items for a lazy afternoon meal. Even cooking them, requires so much of delicate love and affection that you do not feel that you have worked at all. The Aloo Gosht ka Saalan was one such gem. With my sons who crave for mutton more than chicken and my wife who is in love with potatoes, there was success written on this recipe when I first laid my eyes on it. 

Other Saalan's on this blog:

Mirch Ka Saalan - The Hyderabadi classic which is a must with the Gosht Biryani.

Makai Mirch Ka Saalan - A twist to the above

Lasan Ka Saalan - Garlic in thin coconut gravy ...a winter classic

Tamatar Aur Chana Dal Ka Saalan

Gobi Aur Mirch ka Saalan

Aloo Gosht Ka Saalan


Ingredients
Mutton/Lamb, pref. from shoulder, cut into 1.5" cubes - 750 Gms.
Baby Potatoes, washed, peeled and reserved in a bowl of water - 16
Clarified Butter (Ghee) - 90 Gm.

Whole Spices
Green Cardamoms - 6
Cloves - 3
Cinnamon (1") - 2
Bay Leaf - 2

Salt
Ginger Garlic Paste - 6 Tsp.
Yogurt - 1 Cup
Coriander Powder - 2 Tsp.
Red Chili Powder - 1 Tsp
Turmeric Powder - 1/2 Tsp
Fried Onion Paste - 60 Gm.
Fried Garlic Paste - 15 Gm.
Cashewnut Paste - 20 Gm.
Melon Seed Paste (Magaz) - 15Gm.
Mutton/Lamb Stock - 6 Cups
Black Pepper, freshly powdered - 1/4 Tsp.
Green Cardamom Powder - 1/2 Tsp.
Nutmeg Powder - 1/4 Tsp.
Cumin Powder - 1/4 Tsp.
Kewra - 2 drops

For Garnish
Ginger, cut into juliennes - 1"
Fresh Coriander, chopped - 1 Tblsp
Lemon Juice - 2 Tblsp

Method:
1. Cut the ginger into Juliennes and soak them in lemon juice. Reserve for garnish later.
2. Heat the ghee in a handi or a large heavy bottomed pan. Add in the whole spices and stir.
3. Ad the green cardamom changes color, add in the mutton/lamb pieces and salt. Increase flame to high and cook to sear meat for 2 minutes.
4. Reduce flame to medium and add in the ginger-garlic paste. Cook, stirring intermittently till moisture evaporates. (Around 5-8 minutes).
5. Whisk the yogurt with coriander, turmeric and red chili powder.
6. Take the meat off the flame and add in the whisked yogurt mixture, stirring at the time. Put back on flame and cook till the fat leaves the sides . (Around 6-7 Minutes).
7. Add in the fried onion and garlic pastes. Cook till fat leaves the sides. (Around 4-5 minutes).
8. Add the cashew and melon seeds paste. Mix well and cook for a minute.
9. Add in the mutton/lamb stock. Bring the gravy to a boil and add in the baby potatoes.
10. Mix well and bring the gravy to a boil again. Reduce flame to low an cover and simmer, stirring occasionally till meat and potatoes are cooked.
11. Remove the meat and potatoes and pass the gravy through a strainer. Put back on flame and cook till the gravy has a thin saucy consistency.
12. Add in the meat and potatoes. Sprinkle the black pepper, cumin, nutmeg powders and the kewra. Stir,adjust the seasoning and remove from flame.
13. Serve hot garnished with ginger juliennes and chopped coriander. 

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Makai mirch ka salan

If there is one thing that my better half will miss from Hyderabad it is undoubtedly the famous mirch ka salan. Over the last year or so,I posted many Salan recipes including mirch ka salan. This one is my variation on the famed mirch ka salan.
My other salan recipes are as under:
Mirch ka Salan
Gobi aur mirch ka salan
Tamatar aur Chana Dal Ka Salan
Lasan Ka Salan
Dry Fruit Salan

Makai Mirch Ka Salan

American corn - 1 Cup
Bhavnagari chillies, deseeded & sliced thickly - 5
Onions,roughly chopped - 2 Cup
Peanuts, roasted- 2 Tblsp
Sesame seeds (til) - 2 Tblsp
Desiccated coconut- 2 Tblsp
Fennel seeds (saunf) - 1 Tsp
Nigella seeds (kalonji) - 1 Tsp
ginger-green chilli paste - 2 Tsp
garlic paste - 1 Tsp
Red chilli powder- 1 Tsp
Coriander seed (dhania) powder - 1 Tsp
Turmeric powder (haldi) - ¼ Tsp
Tomato Paste - 1 Cup
Tamarind (imli), Lemon ball sized, soaked in ¼ cup of water
Oil - 4 Tblsp
salt to taste

Method:
1.Deep fry the Bhavnagri chillies in hot oil for a few seconds. Drain on absorbent paper and keep aside.
2.Heat the oil in a pan, add the onion paste and saute till it turn golden brown in colour. Add the ginger-chili paste, garlic paste and saute for 3 more minutes.
3.Add chili powder, coriander seed powder, turmeric powder, tomatoes and salt and cook till the tomatoes soften. Cool completely.
4. Grind this to a smooth paste.
5.Roast the peanuts, sesame seeds, desiccated coconut, fennel seeds and nigella seeds over a slow flame till all the ingredients are lightly browned. Powder this and keep aside.
6. Heat oil in a handi. Add in the first paste. Saute for 3 minutes.
7. Add in the second paste (Peanut, sesame, coconut, fennel seeds, nigella seeds).
8. Cook for 3 minutes.
9. Add in the american corn and cook till it is done. Add in the Bhavnagari chillies. Cook for 5 minutes.
10. Add in the tamarind pulp and mix well. Bring to a boil and simmer till oil separates.
11. Serve hot.

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Gobi aur Mirch ka Saalan

My affair with the saalan continues. There are so many saalan dishes that exist in the culinary lexicon that I feel that I have only scratched the surface. Historically, the saalan continues to puzzle me as I have not been able to dig deeper into its origins and the origins of the word. The present one has a nice taste to it and looks good too. I like my gobi dishes usually dry...the punju way...but this one was a pleasant surprise. It looked good, tasted good and was easy to prepare.

Ingredients :
Cauliflower - 1
Capsicum - 1 or 2
Tomatoes - 2
Onion Paste - 1 Cup
Ginger Paste - 2 Tsp
Garlic paste - 2 Tsp
Cumin Seeds - 1 Tsp
Cumin Powder - 1 Tsp
Corriander Powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Red Chilli Powder - 1 Tsp
Yoghurt - 2 Cups
Peanut Paste - 1 Tblsp
Salt - To Taste
Oil - 10 Ml & for frying the florets

Method:
Pre-Preparation:
1. Cut cauliflower into florets. Wash and drain.
2. Chop tomatoes into little pieces.
3. Cut Capsicum into 1-in dices.
4. Whisk Yoghurt and keep aside.

Preparation:
1. Heat oil in a wok. Fry cauliflower florets. Take them out, drain and keep aside.
2. In the same oil, add cumin seeds.
3. Add in the onion, ginger & garlic paste. Cook till they turn amber or light brown.
4. Add in the Cumin Powder, Red Chilli Powder, Garam Masala Powder, Corriander Powder, Peanut Powder and salt.
5. Allow the masalas to cook.
6. Add in the Whisked Yoghurt and cook for 3 minutes.
7. Add in the Chopped Tomatoes and Capsicum dices.
8. Cook for 5 minutes. Add in the florets, a little water and cover and cook till done.
9. Serve hot with rice.

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Lasan ka Saalan (Garlic in Thin Coconut Gravy)

This has to be the simplest dish. Cooking it takes minutes ( please discount the time you'll spend peeling garlic and shallots) and it takes just great. Moreover, it is really healthy (Unless you want to add in loads of oil). I read this recipe some time back, coupled it with a variation my mother used to make and Voila! the dish was born. Could have called it Floating Garlic Islands but, nevermind.

P.S. : The squid thing is still awaited. Can't wait to get it and cook it.


Ingredients:
Garlic Cloves - Around 20 of them, Large ones
Shallots - Again around 20
Green Chillies, Slit - 4-5
Curry Leaves - 7-8
Methi Dana ( Fenugreek Seeds) - 1 tsp
Red Chilli Powder - 1 Tsp
Turmeric Powder ( Haldi) - 1 Tsp
Coconut Milk - 200 ml
Milk, warm - 100 ml
Oil - 2 tsp
Salt - To Taste
Lemon Juice - 10 ml


Method:
1. Heat Oil in a wok. Fry Garlic, Shallots and green Chillies until shallots turn translucent. Take out with slotted strainer. Keep Aside.
2. In the same oil, add in Methidana and curry leaves. Fry for a minute.
3. Add in Red Chilli powder and Turmeric Powder.
4. Stir and add in coconut milk, milk and salt.
5. Bring to a boil.
6. Add in the fried garlic cloves, shallots and Green Chillies.
7. Add Lemon Juice before serving. (Serve Hot)

Easy ...isn't it.

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Tamatar aur Chana Dal Ka Saalan

Another one in the series of Saalan recipes after Mirch Ka Saalan published last month. I have tried to find out more about Saalan and the meaning of the word and it's origins but have not got far. One such source has been Chef Vaneet who has just opened a restaurant in Hong Kong called Babek (Check out website here).All of you in the vicinity please try it out. He has been known to me for over 10 years now and he can surely stir up magic with food. He had to say this about the Saalan, "It denotes a gravy of meat / poultry / fish , generally thin curry with or with out vegetables added to it and brown in colour."

Ingredients:
Tomatoes - 2 Ripe, cleaned and cut into pieces.
Chana Dal - 1 Cup, soaked in water for an hour
Ginger Paste-1/2 Tsp
Garlic Paste-1/2 Tsp
Turmeric Powder-1/4 Tsp
Red Chilli Powder-1/2 Tsp
Cumin Powder-1/2 Tsp
mustard Seeds-1/2 Tsp
Curry Leaves - 4-5
Onion - 1 Chopped Finely
Peanuts - 30 gm
Poppy Seeds - 1 Tsp
Coconut - 30 gm (Grated)

Method :
1. Heat Oil. Fry Onion, Cumin Seeds, Mustard seeds and curry leaves till onions turn golden brown.

2. Add ginger and garlic paste, turmeric powder, red chilli powder, tomato pieces and chana dal. Cook for 5 mins.

3. Roast Peanuts, Grated Coconut and poppy seeds and make a paste out of them. Add this paste to the mixture on flame. Fry for 3-4 mins.

3. Add in water to cover the ingredients. Cover and cook till chana dal has gotten tender or till done.

4. Serve with rice.

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