Meethay Ghoday ( For ICC )

This is the first time that I am participating in  Indian-Cooking-Challenge ( ICC)  started by Srivalli . This is a lovely challenge wherein members every month get to make  an authentic traditional Indian dish. 

I felt very lucky to participate in this event not only because since long I wanted to be member of this lovely group but also that this month the recipe we had to make was from Hyderabad which is known as the food lover's paradise. More over the recipe - we had to make this month was called Meethay Ghoday . It was suggested by Mirielle  and she has shared the recipe posted by Mona of zaiqa .

It seems that her recipe is the only recipe on the net for this sweet dish so you can imagine the rareness of this dish.

I too tried searching the net for more information on this sweet and it seems that this is truely a very very traditional dish.Naturally  I had never ever heard this name in my life and was very very eager to try it out .

The dish is very simple and the main interesting part is making ghoday ( flowers ) which is little time consuming but was fun to make. The dish turned out to be amazingly delicious and was relished by every one in my family. 

Thanks Mirielle and Srivalli  for suggesting such unique and lovely dish .

Ingredients :

1 cup...................Maida
1 tbsp.................ghee
3/4 cup...............sugar
1 cup .................milk
1/2 cup...............water
1 tbsp.................raisins
1 tbsp................almonds
pinch of salt


Method :

Knead a firm dough with maida, salt , ghee and little water.

Cover it with dampen cloth and keep aside for half an hour.

Now make thin rotis out of this dough and cut squares.


Shape this square in flowers as shown in the picture.

Keep them aside for half an hour and deep fry them in oil till golden in colour.

Now in a pan boil water and milk and add sugar.

When the milk boils add the fried ghodays ( flowers) and cook for 10 to 15 minutes .

Let the mixture thicken and coats the flower.

The flowers too will beocme soft .

Remove from the gas and take it in a bowl.

Sprinkle raisins and almond pieces fried in ghee over it and serve at room temperature.

Even chilled ghodays taste good.





Also linking this traditional dish to :

 south-indian-kitchen-series  @ nivedhanams

foodabulous-fest @ nivedhanams 

spotlight-event - Rakshabandhan at riappyayan 

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Haleem

                         EID Mubarak to all my friends  !!!!!!!!!

Today on the occasion of Eid I decided to post the recipe of Haleem which I actually had made some days back , but till today couldn't post. I thought today is the best day to post it.

Haleem is a very famous Hyderabadi dish prepared during Ramadaan the holy month of Muslims.

It is a wholesome one meal dish with correct propotions of meat mixed with wheat and other daals along with spices .

This dish is very nutritious , tasty and filling .



Ingredients :

1/2 Kg............bone less mutton(goat )
1 cups broken wheat
2 tbsp ..........moong daal
2 tbsp ..........masur daal
2tbsp..........chana dal
2 tbsp..........urad daal
3 to 4..........cloves
1 inch..........dalchin
3 to 4..........cardamoms
1/2 tsp.........pepper corns
3 tbsp ..............ginger garlic paste
1 tbsp...............chilly powder
1 tbsp...............turmeric powder
1 cup...............whisked curds
2 .....................onions slices
1 tbsp................garam masala
oil for cooking
2 tbsp............... chopped coriander leaves
2 tbsp..............chopped mint leaves
ghee
Salt as needed
Lemon


 Method :

Soak cracked wheat along with all the other daals in water for at least 2 hours.

Wash and marinate the mutton with ginger garlic paste, chilly powder, turmeric powder, salt and curd for more that 4 hours.

Pressure cook the mutton say for 8 to 10 whistles or for 10 to 15 minutes till the pieces are cooked .





Add little water and pressure cook the soaked wheat along with the daals till soft   and dry . Almost all the water has to evaporate.

If excess water is there strain and can use it for something else.

Mash the wheat mixture a bit with a masher .










Heat oil in a kadhai and fry the sliced onions till crisp and golden brown, keep aside for decoration.










In the same oil add whole cloves, dalchin , pepper and cardamom .

Then add the cooked mutton and cook till oil separates.
Add the wheat and daal mash and cook again till oil separates.
Add the salt as needed.
Add half the chopped coriander, mint and ghee.
Let it cook till oil floats and comes up.









Serve hot garnished with coriander, mint , a dollop of ghee and lemon squeezed on it.






Sending this to


                        Jiya's lets-party-festive-special-event

                       Anu's for her south-indian-kitchen-series-event

                         Sadaf 's my-first-blog-event-virtual-eid-potluck.

                         Lubna at joy-from-fasting-to-feasting-v-event

                      

Hyderabadi Vegetable Biryani

Ingredients :

For the vegetable :

1/2 cup............cauliflower florets
1/2 cup............cubed carrots
1/2cup.............chopped beans
1/2 cup............. green peas ( I used fresh corn)
1/2 cup............capsicum pieces
1 tsp................turmeric pd
2 tsp ..............garam masala
2 tbsp............ginger chilli garlic paste
1 cup............curd
1/2 cup ...........chopped coriander
1/2 cup ...........chopped mint

For the rice :

2 cups .............rice
3 to 4..............cloves
1 inch.............. dalchini
1/2 tsp..............pepper corns

For the garnish :

10-12 ...............cashewnuts
1 tbsp ..............raisins
1/4 tsp.............saffron
2 tbsp................milk
1 ...................onion sliced
ghee
salt

Method :

In a kadhai  heat the ghee and fry cashews and raisins .
Keep them aside for garnishing.
In the same ghee fry the sliced onion till crisp and golden brown and keep aside.

Excepts capsicum marinate all the cut vegetables with ginger chilly garlic paste,
turmeric pd, salt, garam masala and curd for at least 1/2 an hour.
In the ghee add these vegetables and stir fry till water in the curd evaporates and masala is well coated.
In the end add capsicum and fry for 2 minutes.
Remove the vegetables in a separate bowl.

Then add cloves, dalchini ,pepper corns and 2 cups washed ,drained rice.

Stir fry for 5 to 10 minutes .

Add the stir fried vegetables add 4 cups water and cook.
When half cooked add chopped coriander and mint leaves and cook till just done.

1/2 an hour before serving top with fried onion, cashews and raisins on top.
Sprinkle the rice with saffron dissolved in milk.
Cover the lid and heat the vessel by keeping it on tawa.

Note :

Normally for biryanis the vegetables and the rice is cooked separately and then they are arranged in layers.
As I did not have much time to do all this I just added vegetbles and rice together and cooked like a pulav.
But the resulting dish was just as tastier.

Sending this to Sangita's  spicy-treats at Vardhini's  show-me-your-hits-rice-event