Haleem from Mughal's Zaika Restaurant - Kilpauk, Chennai

Haleem from Mughal’s Zaika Restaurant, Chennai

Haleem is very popular dish during ‘’ Ramzan ‘’ and “Moharrum” months. The origins Haleem can be traced to Persian food culture. While it is a delicacy year round, it gains importance during fasting months of Muslims. Haleem is equally popular in Pakistan, Bangladesh etc.

The main ingredients of Haleem are wheat ( broken wheat as well), lentil and tender meat ( beef, mutton or chicken). The preparation of dish is time consuming as it is slow cooked for seven to eight hours and hence it is in a paste-like consistency. The taste of Haleem, therefore is a mix taste of spices and meat blending with wheat.

I had tasted Haleem once in KLCC Food Court , Kulala Lumpur, Malaysia and had been searching for an appropriate place in Chennai, where it is prepared in the traditional way; so that I can recommend to all of you. Finally, my search got fruitful at ‘’ Mughal’s Zaika Restaurant”, Kilpauk, where authentic tandoori & Mughlai Cuisine is served in the traditional way. While a variety of dishes were available, I bought haleem, mutton biryani in Mughal style, reshmi kebab, Irani chicken, Lucknowi Mutton Nihari and dessert ‘’ phirni ‘’ & Shahi Tukra. All the dishes were very tasty and really ‘’ authentic’’. Highly recommending ‘’ Haleem ‘’ during the period of ‘’ Ramzan’’. Haleem available at this restaurant from 11 am to 11 pm, only during the Ramzan month - till id. So please don’t miss to taste.

Haleem can be eaten with any variety of rice or any variety of Indian breads. Haleem especially preferred side dish to break the fast during Ramzan fasting as it provides wholesome nutrition and calories.

There is parking space around the restaurant as it is off the main road. The hotel staff is courteous and polite - and also very helpful while answering queries about preparation. Good for family outings with ample space.

Mughal’s Zaika Restaurant
No. 8 , Rajarathinam Street
Kilpauk
Chennai

Tel # 42858901 /42858902

Land mark - behind Ega Theatre- (Road adjacent to Ega Theatre towards Kelly’s. Once on this road, take the Ist right turn. The restaurant is the 2nd building on this street).

Mughal Mutton Biryani & Haleem


Irani Chicken


Lucknowi Mutton Nihari


Reshmi Kebab



Shahi Phirni


Shahi Tukra


Click menu card to view large

Onam Shopping Festival at Valluvarkottam in Chennai ( 2009 )

A three day Kerala Shopping Festival, was held on 28, 29, 30 August 2009 at the Valluvarkottam in Chennai, in Connection with Onam Festival.

Specialized items such as Arts & Handicrafts, Spices, Cosmetics, Industrial Products (Kerala coir bord products, Ornaments, Textiles etc) and tasty as well as tempting food products such as Banana Chips, Paalada, Unniyappam along with other traditional foods of God’s own Country were available.

I visited the place this morning. Along with the shops, a traditional art theme also was enacted there with a live “Maveli”, the former ruler of Kerala, most fondly remembered by Keralites as the best ever ruler they had and on whose remembrance Onam festival is celebrated. “Maveli” was accompanied by “ Chendamelam” the traditional drums of Kerala. This festival was enriched with a “Pookkalam”, the traditional flower decoration- a must during Onam.

A few photos for you who might have missed it:

Onapookkalam






Maveli


Chendamelam





Instant Rice Ada & Unniyappam


Kuzhalappam




Upperi ( Bananan Chips ) & Sarkarapuratti

Kerala Beef Fry

Kerala Beef Fry

Kerala style of Beef Fry is very popular all over the world where ever there are Keralites. This method claims its origin in the Travancore style of preparation - which is predominantly the cooking style in Kottayam. The ingredients which makes it special is the addition of Thengakkoth( thinly diced cocunut), pepper and curry leaves. Coconut oil is the preferred cooking medium if one wants to prepare with the original taste.

This beef fry is a very popular side dish - which goes very well with Kerala parotta, Chapati, rice.

More the oil added during frying, makes the dish more tastier, but loads it with additional fat.

Serves: 4

Ingredients

750 g beef, cut into 1 cm pieces, wash and clean

1/4 cup water

5 medium sized onions , sliced finely

2 springs curry leaves
3 green chillies, slit lengthwise
2 teaspoon pepper
Salt to taste

1/4 cup shallow fried coconut slices ( thengakkothu ) - Apply 1/4 teaspoon salt and 1/4 teaspoon turmeric powder and shallow fry in 2 teaspoon oil till golden color.

1 tablespoon cooking oil

1 teaspoon garam masala powder

First marination:

1/2 teaspoon turmeric powder
1 1/2 teaspoon red chilli powder
3 teaspoon coriander powder
1 teaspoon salt
2 teaspoon vinegar

Marinate beef with above ingredients and keep aside for 15 minutes.

Grind the following to a paste for second marination:

2 pods garlic ( 20 - 25 cloves )
25 g ginger
5 shallots ( chuvannulli )

Make a smooth paste of above ingredients in a mixer and marinate beef with this paste for half an hour.

Method

Cook marinated beef along with 1/4 cup water for 20 - 25 minutes in a pressure cooker on a medium heat. Keep aside for cooling. Remove the cooked beef and reserve the broth for later use . 

Heat 1 tablespoon oil in a heavy bottomed kadai. Add finely sliced onions and fry till golden brown and fragrant. Add slit green chillies , fried coconut slices ( thengakkothu ) and curry leaves. Saute for 5 - 6 minutes.

Add cooked beef , garam masala powder and pepper powder. Add salt to taste - if required. Cover with a lid and cook on low heat for 25 - 30 minutes. Stir occasionally.

Cook till dry and fragrant. If the pieces are showing tendency to stick to bottom of kadai, add a teaspoon of oil and continue frying till done.

Serve with beef gravy , chapati / rice / Kerala Parotta...

Beef Gravy

Ingredients

1 finely sliced onion
1 finely sliced tomato
Salt and pepper to taste
1 teaspoon cooking oil

Method

Heat oil in a pan. Add finely sliced onions and fry till golden brown. Add finely sliced tomatoes and saute for 4 -5 minutes on a low heat. Add beef broth. Adjust with salt and pepper. Cover with lid and boil on a low heat for 15 - 20 minutes. Gravy is very tasty and it goes well with rice/ chapati and Kerala Parotta.

Tips: If properly fried, this can last for a couple of days without refrigeration. This can also be refrigerated in an airtight container for the days together. Take out the required quantity and keep aside for half an hour. One can bring it back to its original taste by shallow frying in one teaspoon oil for 10 - 15 minutes. Some claims it is tastier this way...

ILAYADA For Onam

ILAYADA For Onam


ILAYADA (Patheli in Konkani / Saraswath Cuisine )

ILAYADA is traditionally a popular snack in all communities and regions across Kerala. Its taste at the same time simplicity makes it the best choice for all occasions when one think of a traditional snack. ILAYADA can be made with a variety of fillings - like coconut and jaggery, flattened rice ( aval or poha) etc - each with minimum ingredients.

A simple variety of ILAYADA is featured here. All one need is rice flour, jaggery and a banana leaf. It makes a dish which is very delicious in taste.

Makes : 6
Serves : 3

Ingredients

1 cup ( 200 ml / 8 oz ) raw rice flour - preferably fresh
1 1/2 cup (300 ml 12 oz ) water
1/2 teaspoon ghee
1/4 teaspoon salt
2 teaspoon extra oil
1 banana leaf ( washed and cleaned ) ( Cut banana leaves into 15 cm x 15 cm square pieces). One can make appoximately 8 pieces from a banana leaf of normal size.

For the filling :

1 cup grated coconut
1 1/4 cup jaggery
2 pinches of cardamom powder

Mix all the ingredients well and keep aside.

Method

Boil water in a thick bottomed vessel / saucepan. Add salt and ghee. When water starts boiling add rice flour and mix well. Keep aside for half an hour.

Add 1 teaspoon oil to the rice dough and knead well. Divide into lemon sized portions.

Take a piece of banana leaf. Keep a lemon sized rice dough portion over it. Keep another piece of banana leaf smeared with oil ( with oiled portion facing down) the dough. Press evenly to form a thin circle of rice dough of appoximately 12 cm diameter. Carefully remove the leaf on top. Now one will see a thin circle of rice dough. Keep 2 teaspoon coconut - jaggery mixture in it length wise along its centre. Fold into semi circle and seal the edges tightly - such that the outer covering is the banana leaf which was placed initially.

Repeat this process for the remaining dough / filling.

Arrange these raw ILAYADAS in a flat steel bowl and steam in a pressure cooker ( without weight) for 15 - 20 minutes on a low heat or till done. One can notice a color change in banana leaf.

Serve hot. Once the banana leaf is peeled, one will get a nice aroma of melted jaggery.

Upma, Idiyappam , Instant Dosa & Chicken Curry ... A few basic homemade dishes for everyone

Upma / Uppumaavu

Upma is a dish ubiquitous in South India. It’s advantages are : - easy/quick to make, easy to digest and it can be made of minimum ingredients. A variety of Upma dishes can be made - right from the plain variety to the one with vegetables( I have seen Upma with Tomatoes, carrots and all vegetables just like fried rice). It can be had either as plain, with a spicy side dish ( with potato curry - Kukka humman in Konkani cuisine, or with spicy savories like Mixture etc) or if one like sweet Upma, sprinkle a spoon full of sugar over it and here goes the sweet variety.

Featured here is a simple Upma which I made for today’s breakfast made from rawa. This can also be made from broken whole wheat / dalia - which is more healthier.

Serves : 2
Cooking time : 20 minutes

Ingredients

1 cup fried rawa ( sooji )
1 3/4 cup water
2 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon cumin ( jeera ) seeds
1/2 teaspoon urad dal
2/3 green chillies , slit lengthwise
1 - inch piece ginger , chopped finely
1 spring dark green curry leaves
3/4 teaspoon salt ( or to taste )
1/4 cup grated coconut for garnishing

Method

Heat oil in a kadai . Add mustard seeds. When they start splutter add jeera ( cumin ) seeds and urad dal. Saute for 2- 3 minutes. Add slit green chillies , ginger and curry leaves. Shallow fry for 3 -4 minutes or till it fragrant. Add water and salt. Cover with a lid and boil water on a medium heat.

When the water starts boiling , remove the lid, reduce flame to minimum. Pour rawa evenly with one hand and simultaneously stir with a spatula with the other hand. Mixing of rawa in boiling water is very important while making upma. It should be mixed evenly - else it may form lumps - which totally spoils the dish. Cover with a lid and cook on a low heat for 5 - 8 minutes till all the water evaporates. Mix/ turn the Upma once in a while. Once ready, sprinkle grated coconut and serve with Mixture / Alu Bhujia etc.

Instant rice dosa , Idiyappam & Chicken Curry

Instant Rice Dosa

This is an instant dosa preparation which is used in Northern Kerala. The advantage of this dosa is that it goes well with veg and non-veg dishes and it is easy to prepare. Also, it can be made from varying thickness as one desires - just by diluting the paste. This can be an ideal substitute for appam - which requires more ingredients, care and time to prepare.

Makes : 8 dosas

Ingredients

1 cup raw rice
1/2 cup grated coconut
1/2 teaspoon salt
Water for grinding

Method

Wash and soak the raw rice for 3 - 4 hours. Grind to a very fine paste with grated coconut . Add 1/4 cup water while grinding. Transfer the paste to another container. Add salt and extra 1/4 cup water to make a very thin consistency.

Caution: this dosa batter should not be kept aside for fermenting , but should be used for preparation immediately.

Heat the dosa tawa / non stick - pan. Smear a little oil on the tawa and pour one ladleful of batter so that it spreads in a thin , even layer. Cover and keep for 1 - 2 minutes. Then remove it carefully. It can be spread as thin as a handkerchief.

Idiyappam

Yet another simple dish which goes well with veg and non-veg dish. One should have the proper mould to make idiyappam. This can be used as a main course or as an evening snack. Some use idiyappam to make Upma after crushing it. Idiyappam can also be converted into a sweet variety - by adding jaggery / sugar to it after crushing it into small pieces.

I made Idiyappam and chicken curry for today’s lunch.

Serves : 3 - 4
Makes : 12

Ingredients

1 cup raw rice flour - dry roasted
1 1/2 cup water
1/2 teaspoon ghee / oil
1 1/2 teaspoon extra oil
1/2 teaspoon salt

Method

In a pan , boil water with salt and ghee / oil. When the water starts boiling add rice powder and mix well. Keep aside for cooling for an hour.

Add a teaspoon of oil to the mix and knead to a soft dough. Divide it into lemon sized balls. Lightly grease the idiyappam mould and put 2 lemon sized portions of the rice dough. Press/ extrude out the dough (resembling the noodles ) - while moving the mould in a small circle to form a small mount of noodles - onto each of the idiyappam stand / idli steamer. Steam for about 10 - 12 minutes in a steamer / pressure cooker / National-slow cooker or till done.

Chicken Curry

A watery / less spicy chicken curry just nice to go with Idiyappam / thin rice dosa. It is very light for stomach and cause minimum trouble to make. I follow this reciepe when I am short of time. Goes well with phulka roti also.

Serves : 3

Ingredients

500 g chicken ( Wash and clean chicken. Marinate with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Keep aside for 15 - 25 minutes )
3 onion, finely sliced
1 - inch ginger , finely chopped
8 cloves garlic, finely chopped
1 spring curry leaves
2 green chillies , slit lengthwise
3/4 teaspoon salt ( or to taste )
3/4 cup water
2 teaspoon cooking oil

Whole garam masala ( Spices )

4 cloves
4 cardamom
2 cinnamon sticks
2 star anise

Spices to be mixed with 1 tablespoon water

1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoon coriander powder

Method

Heat oil in a pan / kadai . Add whole garam masala and saute on a low heat for 3 - 4 minutes or till it fragrant. Add finely sliced onions and fry till golden color. Add green chilli, ginger, garlic and curry leaves. Shallow fry for 4 - 5 minutes. Add diluted turmeric - red chilli powder - coriander powder and saute for 3- 4 minutes on a low heat.

Add chicken pieces, salt and 3/4 cup water. Cover with a lid and cook on a low heat for 30 minutes. Serve with Idiyappam / thin rice dosa / appam.

Homemade Sweet Modak & Vegetable Momos

Sweet Modak

Makes : 10

Ingredients

For the covering :

1 cup raw rice flour
1 3/4 cup water
1/4 teaspoon salt
1 teaspoon ghee

For the filling :

1 cup grated coconut
1 1/4 cup jaggery
1 teaspoon ghee
2 teaspoon black sesame seeds
1 tablespoon raisins
2 pinches cardamom powder

Method

For the filling :

Heat ghee in a pan. Melt jaggery on a low heat. When it has dissolved , add raisins, coconut, sesame seeds . Cook until the mixture is semi - dry. Sprinkle cardamom powder and mix well . Keep aside.

For the covering :

Bring water to boil in heavy bottomed vessel / pan . Then add the ghee and salt. ( It is preferable to place an iron tawa / kadai under the pan to prevent the mixture from burning ) . Whisk in the rice flour , cover the vessel / pan and cook the mixture on a low heat till you see steam coming out of the pan. It should take about 10 minutes. Transfer the mixture onto a plate and knead it while still hot.

Final preparation :

Take a small ball of rice flour mixture on a lightly grease palm , make a circle and place a bit of ( 1 teaspoon ) filling in the centre. Then using your thumb , index and middle fingers pull up the side and let it taper to the top. Seal it by pressing the top tightly. Arrange modaks in a greased flat bowl . Steam it in a steamer / pressure cooker for 10 - 12 minutes or till done.

Vegetable Momos

Ingredients

For the filling :

1 onion , chopped
2 green chillies , chopped
1- inch piece ginger , chopped
3 cloves garlic, chopped
1 teaspoon soy sauce
1/2 teaspoon salt ( or to taste )
250 g mixed vegetables , minced and boiled ( or 250 g boneless chicken , minced and boiled )
2 teaspoon cooking oil

For the covering :

1 cup maida
1 teaspoon oil
1/4 teaspoon salt
Water for mixing

Method

For the covering :

Combine flour , oil and salt in a bowl and mix well. Add water to make it a soft dough.

For the filling :

Heat oil in pan. Fry onions till golden brown. Add boiled vegetables, ginger , garlic and salt. Mix well, cover with a lid and cook on a low heat for 5- 8 minutes. Add soy sauce and mix well. Keep aside.

Final preparation :

Divide maida dough into small portions. Roll them into a small round and put one teaspoon of filling in the middle. Seal it and make the shape . Arrange in a flat greased bowl and steam in a steamer / pressure cooker / bamboo steamer for 20 minutes on a low heat. Serve hot with chilli - garlic sauce.

Dhokla Idli

Dhokla Idli

The other day we went to newly opened “Shree Mithai” outlet in Anna Nagar ( Tel N0 - 43539999 / 26289999 ) to buy some sweets and snacks - predominantly North Indian variety. The first floor is the sweets & snacks section, where one can find a variety of sweets and savories. I found Dhokla Idlis (new for me) and bought a couple of them. (If my memory serves me right, they were Rs13 a piece or Rs 130 / kg ). The Dhokla Idlis were very tasty, spongy and fluffy. Having got an idea, I thought of trying at home. I ‘ve a great collection of Dhokla recipes. So why not give it a go?. See the result for yourself.. it came out well , exactly the same taste of those from Shree Mithai and equally fluffy. We had them with the coriander chutney. Here’s the recipe. Try them out for an evening snack and let me know the results please.

Dhokla Idli

Makes : 14
Serves : 3

Ingredients

250 g besan ( gram flour - fresh )
100 ml fresh curd
Extra water for mixing ( approximately 1 cup )
1 teaspoon salt

Grind to a fine paste:

1 green chilli
1 - inch piece ginger, chopped
1/2 teaspoon turmeric powder

Make a fine paste of the above ingredients.

For final mixing:

1 teaspoon cooking oil
Juice of 1 lemon
5 g Eno fruit salt

For seasoning :

1 teaspoon cooking oil
1 teaspoon mustard oil
1 spring dark green curry leaves
2 green chillis , slit lengthwise

Method

In a bowl add gram flour ( besan ) , curd and water . Mix well to a smooth batter (similar to ‘’ idli batter... ). Add salt and set aside for 2 hours , keeping covered with a lid.

Add green chilli - ginger - turmeric paste and mix well.

Grease Idli container with a little oil and keep it ready.

Finally add juice of 1 lemon, 1 teaspoon cooking oil and 5 g Eno fruit salt to the gram flour batter and mix well. Pour the batter into the greased Idli container and steam in Idli Cooker / National slow cooker / pressure cooker for 10 - 12 minutes or till done. Let it cool for some time.

For seasoning :

Heat oil in a small pan, add mustard seeds. When they start splutter add curry leaves and green chillies. Saute slowly for 3 - 4 minutes. Remove and pour it over Dhokla Idlis. Serve with coriander chutney.

Coriander Chutney

Ingredients

1/2 bunch coriander leaves or 1 cup coriander leaves
1/4 cup grated coconut
2 small green chillies
2 cloves garlic
1 - inch piece ginger, chopped
1/2 teaspoon salt ( or to taste )
1 - 2 tablespoons water

Method

Make a fine paste of above ingredients in a mixer ( Add little water while grinding the chutney ). Serve with Dhokla Idli.

Potato Bonda ( Kukka Ambado in Konkani / Saraswat Cuisine )

Potato Bonda ( Kukka Ambado in Konkani / Saraswat cuisine )

( It’s an excellent teatime snack without onion , garlic , food color and cooking soda )

Makes : 8 - 10
Cooking time : 30 minutes

Ingredients

4 medium sized potatoes
3 green chillies , slit lengthwise
1 - inch piece ginger, chopped fine
1 spring curry leaves
Salt to taste
1/4 teaspoon hing ( asafoetida )
1/2 teaspoon turmeric powder
2 teaspoon cooking oil
1 teaspoon mustard seeds
1 teaspoon jeera ( cumin ) seeds
1/2 teaspoon urad dal
250 g cooking oil for frying bondas

For batter :

100 g gram flour ( besan )
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon hing ( asafoetida )
Water for mixing ( approximately 1/2 cup )

To prepare batter :

Mix gram flour , salt , red chilli powder, turmric powder and hing. Add water and make a thick batter . Keep aside for 15 minutes.

Method

Boil, peel and mash the potatoes.

In a pan , heat oil. Add mustard seeds. When it starts splutter, , add jeera , urad dal , green chillies and curry leaves . Shallow fry on a low heat for 2 - 3 minutes. Add turmeric powder and fry for 2- 3 minutes.

Add boiled and mashed potatoes. Add salt to taste and hing. Mix well and cover with a lid. Cook on a low heat ( without adding water ) for 5 - 8 minutes. Keep aside for cooling.

Remove green chillies from the potato mixture while making potato balls / bondas. Make lemon sized potato balls / bondas .

Heat oil in a kadai . Dip the bondas in besan batter and deep fry in hot oil on a medium heat ( 4- 5 bondas at a time ) till golden color. Remove and serve hot with tea. / coffee.