Tuesday, 6 November 2012

What is Flax and Flaxseed Oil?


What is Flax and Flaxseed Oil?

Flaxseed oil comes from the seeds of the flax plant. According to the Thomas Jefferson Agricultural Institute, a flax seed is about 40% oil by weight. Of this oil, 55% of it is omega-3 fatty acid.

Flax is unique because, traditionally, the oil hasn’t been used much. The seed, however, has been used whole, cracked, or ground into flour then used in baked products. Flax has attracted nutritionists and those seeking a healthier diet because it has a high fiber content and it is rich in potassium. Flax is often sprinkled on breakfast cereals and salads and is found in some fruit juice drinks.

After the oil is extracted from the flax seed, the “leftovers” are often fed to livestock. An interesting side note is that the use of whole flax seed as food for chickens has increased in recent years because of the omega-3 properties.

Is Flaxseed Oil the Same as Linseed Oil?

There has been some confusion between these. Flax oil is also called linseed oil which is sold in hardware stores as varnish. Flaxseed and linseed are often used interchangeably but there is an important difference. North Americans use flaxseed to describe flax when used for human consumption and linseed to describe when it has been processed for industrial purposes.

Importance of Omega-3

The “3″ in Omega-3 refers to the major types of fatty acids that are ingested in foods and used by our body: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Once eaten, the human body converts ALA to EPA and DHA which are more readily used by the body. Omega-3 is an important component of almost all cell membranes; therefore, sufficient amounts of these fatty acids are necessary and need to be balanced to maintain good health.

Should you add flax seed oil to your diet?
Some nutritionists, researchers, and scientists believe that it could be the most important health-promoting supplement next to a multi-vitamin. Nearly every system in the body can benefit from flax seed oil's natural properties, including the cardiovascular system, immune system, circulatory system, reproductive system, nervous system, as well as joints.

Just look at this list of facts and studies of what Flax Seed Oil can and may accomplish:

- Research shows low incidence of breast cancer and colon cancer in populations that have high amounts of lignan in their diet. Flax is 100 times richer in lignan than most whole grains.

- Studies show that Omega-3 fatty acids help lower cholesterol and blood triglycerides, and prevent clots in arteries, which may result in strokes, heart attacks and thromboses.

- Helps protect the body against high blood pressure, inflammation, water retention, sticky platelets and lowered immune function.

- Shortens recovery time for fatigued muscles after exertion.

- Increases the body's production of energy and also increases stamina.

- Accelerates the healing of sprains and bruises.

- Eases weight loss in people afflicted with obesity.

- Stimulates brown fat cells and increases the metabolic rate making it easier to burn off fat.

AND..........

- Improves the absorption of Calcium.
- Strengthens finger and toenails.
- Can improve eyesight and perception of colors.
- Can often improve the function of the liver.
- Can relieve the side effects and stop development of many forms of cancer.
- Can relieve some cases of Asthma.
- Helpful in the treatment of Eczema, Psoriasis, and Dandruff.
- Can relieve the symptoms of Rheumatoid Arthritis. It can relieve the symptoms of Diabetes Mellitus.
- Can alleviate some allergies.
- Helps prevent Atherosclerosis (the accumulation of fatty deposits inside the blood vessels, especially the large and medium-sized arteries, that many people experience during the aging process).
- Lowers high blood pressure in Hypertension sufferers.
- Has been scientifically proven to treat some cases of depression.
- Can improve the mental function of many old age pensioners.
- Can help in the treatment of Multiple Sclerosis.
- Has been proven to improve the behavior of Schizophrenics.
- Can relieve some cases of Premenstrual Syndrome (PMS) in females.

Flaxseed Oil Benefits

According to the Flax Council of Canada, there are numerous benefits of which omega-3 is at the top of the list. ALA (alpha-linolenic acid) constitutes 57% of the total fatty acids in flax, making flax the richest source of ALA in the North American diet. Every tablespoon of flaxseed oil contains 8 grams of ALA, and this is a polyunsaturated fatty acid.

Flaxseed oil has been found to be beneficial for those who suffer from Crohn’s Disease and Colitis. Several studies have found that this oil seems to be able to calm the inner lining of the inflamed intestines. Another benefit exists as there is a high content of mucilage in flax and this is an effective natural laxative.

Flaxseed oil is beneficial in helping to reduce high cholesterol. It’s important to keep in mind however, that this alone cannot be totally effective in reducing cholesterol levels, an overhaul of overall diet must work in conjunction with flaxseed oil.

The risk of heart disease is lower in individuals who take flaxseed oil. Evidence indicates that those who eat a lot of ALA are less likely to suffer a fatal heart attack and it reduces high blood pressure.

Some people are afflicted with Sjogren’s syndrome, which is a dryness of the eyes. Flaxseed oil helps to improve this condition.

Flaxseed oil also helps to:

  • Reduce the risk of cancer.
  • Aid in the growth of healthy hair and nails.
  • Promote healthy skin.
  • Reduce menopause symptoms.
  • Play a role in burning body fat.

 
http://www.globalhealingcenter.com/natural-health/the-health-benefits-of-flaxseed-oil/

A rich source of healing compounds, flaxseed has been cultivated for more than 7000 years. First cultivated in Europe, the plant's brown seeds were regularly used to prepare balms for inflamed skin and healing slurries for constipation. Rich in essential fatty acids, or EFAs, flaxseed oil is used to prevent and treat heart disease and to relieve a variety of inflammatory disorders and hormone-related problems, including infertility.

A source of fiber for linen fabric since ancient times, the slender flax plant also boasts a long history as a healing herb. First cultivated in Europe, the plant's brown seeds were regularly used to prepare balms for inflamed skin and healing slurries for constipation. Today, flaxseeds (also called linseeds) are best known for the therapeutic oil that is derived by pressing them. Rich in essential fatty acids, or EFAs, flaxseed oil has earned a solid reputation for treating a range of ailments, from heart disease to lupus.

The essential fatty acids in flaxseed oil are one of its key healing components. EFAs are particularly valuable because the body needs them to function properly, but can't manufacture them on its own. Essential fatty acids work throughout the body to protect cell membranes, keeping them efficient at admitting healthy substances while barring damaging ones.

One of the EFAs in flaxseed oil, alpha-linolenic acid, is known as an omega-3 fatty acid. Like the omega-3s found in fish, it appears to reduce the risk of heart disease and numerous other ailments.

Flaxseed oil is an excellent source of omega-3s: Just 1 teaspoon contains about 2.5 grams, equivalent to more than twice the amount most people get through their diets. Flaxseeds also contain omega-6 fatty acids in the form of linoleic acid; omega-6s are the same healthy fats found in vegetable oils.

Flaxseed oil only contains these alpha-linolenic acid (Omega 3 oils), and not the fiber or lignan components. Therefore, flaxseed oil provides the Omega 3 benefits, such as lipid-lowering properties, but not the laxative or anti-cancer properties.

Whole flaxseeds (not the extracted oil) are a rich source of lignans (phytoestrogens), substances that appear to positively affect hormone-related problems. Lignans may also be useful in preventing certain cancers and combating specific bacteria, fungi, and viruses, including those that cause cold sores and shingles.

Flaxseed may help to:

Lower cholesterol, protect against heart disease and control high blood pressure:

Several studies indicate that flaxseed oil, as well as ground flaxseeds, can lower cholesterol, thereby significantly reducing the risk of heart disease. Taking flaxseed oil may also protect against angina (chest pain) and high blood pressure. In addition, a five-year study done recently at Boston's Simmons College found that flaxseed oil may be useful in preventing a second heart attack. It may also help prevent elevated blood pressure by inhibiting inflammatory reactions that cause artery-hardening plaque and poor circulation.

Counter inflammation associated with gout, lupus and fibrocystic breasts:

Omega-3 fatty acids appear to limit the inflammatory reaction associated with these conditions. In cases of lupus, flaxseed oil not only reduces inflammation in the joints, skin and kidneys, but also lowers cholesterol levels that may be elevated by the disease. Taking flaxseed oil for gout may lessen the often sudden and severe joint pain or swelling that is a symptom of this condition. In addition, the ability of omega-3 fatty acids to boost the absorption of iodine (a mineral often found in low levels in women suffering from fibrocystic breasts) makes flaxseed oil potentially valuable for treating this often painful condition.

Control constipation, haemorrhoids, diverticular disorders and gallstones:

As they are high in dietary fibre, ground flaxseeds can help ease the passage of stools and thus relieve constipation, haemorrhoids and diverticular disease. In those with diverticular disease, flaxseeds may also keep intestinal pouches free of waste and thus keep potential infection at bay. Taken for inflammatory bowel disease, flaxseed oil can help to calm inflammation and repair any intestinal tract damage. In addition, the oil may prevent painful gallstones from developing and even dissolve existing stones.

Treat acne, eczema, psoriasis, sunburn and rosacea:

The essential fatty acids in flaxseed oil are largely responsible for its skin-healing powers. Red, itchy patches of eczema, psoriasis and rosacea often respond to the EFA's anti-inflammatory actions and overall skin-soothing properties. Sunburned skin may heal faster when treated with the oil as well. In cases of acne, the EFAs encourage thinning of the oily sebum that clogs pores.

Promote healthy hair and nails:

The abundant omega-3 fatty acids in flaxseed oil have been shown to contribute to healthy hair growth (in fact, low levels of these acids may cause dry and lackluster locks). Hair problems exacerbated by psoriasis or eczema of the scalp may respond to the skin-revitalizing and anti-inflammatory actions of flaxseed oil as well. Similarly, the oil's EFAs work to nourish dry or brittle nails, stopping them from cracking or splitting.

Minimise nerve damage that causes numbness and tingling as well as other disorders:

The EFAs in flaxseed oil assist in the transmission of nerve impulses, making the oil potentially valuable in treating conditions of numbness and tingling. The oil's nerve-nourishing actions may also help in the treatment of Parkinson's disease, a degenerative disorder of the nervous system, and protect against the nerve damage associated with diabetes and multiple sclerosis.

Reduce cancer risk and guard against the effects of ageing:

The lignans in flaxseed appear to play a role in protecting against breast, colon, prostate, and perhaps skin cancer. Although further studies are needed, research undertaken at the University of Toronto indicates that women with breast cancer, regardless of the degree of cancer invasiveness, may benefit from treatment with flaxseed. Interestingly, the lignans may protect against various effects of ageing as well.

Treat menopausal symptoms, menstrual cramps, female infertility and endometriosis:

Because the hormone-balancing lignans and plant estrogens (phytoestrogens) in flaxseed help stabilise a woman's estrogen-progesterone ratio, they can have beneficial effects on the menstrual cycle, and relieve the hot flashes of perimenopause and menopause. Flaxseed may also improve uterine function and thus treat fertility problems. In addition, the essential fatty acids in flaxseed have been shown to block production of prostaglandins, hormonelike substances that, when released in excess amounts during menstruation, can cause the heavy bleeding associated with endometriosis.

Fight prostate problems, male infertility and impotence:

The EFAs in flaxseed oil may help to prevent swelling and inflammation of the prostate, the small gland located below the bladder in males that tends to enlarge with age. Symptoms of such enlargement, such as urgency to urinate, may lessen as a result. The EFAs also play a role in keeping sperm healthy, which may be of value in treating male infertility, and they can improve blood flow to the penis, a boon for those suffering from impotence.

 

 

 

Friday, 2 November 2012

“The biryani could have been better”! ummm hmmmm!


Nothing worse than Hyderabadi food gone wrong! When has a Hyderabadi ever excepted sub-par Biryani?

I was reading this Resto Review and could not help but to laugh as I could relate to this annoyed food critic. Read below how in this regular customer rips apart the Biryani he was served at a restaurant he regularly eats at. The standards of our cuisine are high so don’t accept just anything you are served.


From the popular Haleem Murgh Pas to the tasty Pista Nawabi Bindi Adraki, a veritable feast is in store for food lovers at the Hyderabadi Food Festival in Fortune Pandiyan Hotel.
 
The Orchid restaurant wears a festive look with overflowing jewel boxes, ornaments made of pearl look-alikes and dazzling danglers creating an ambience that reflects the aristocratic lifestyle of the rulers of Hyderabad.
 
Hyderabadi food is incomplete without the spread from the Nizam’s kitchen. If the layered dum biryani appeals to the taste buds, the Shikampuri Chicken Kebab is even tastier. “The hung curd not only binds the kebabs, but also minimises the need to use lime juice as marinade,” says P. Bala Subramanian, Executive Chef. “The citric acid of the juice roughens the surface of the meat.”
The kaju and pista-flavoured recipes add to the fine distillation of taste. The spicy and sour Gongura Mamesam, mutton cooked with chopped onion, tomato and mashed gongura leaves, lingers long enough to leave a lasting impression. “The mutton has to be cooked well so that the stalk blends well with other ingredients,” he says.
 
Haleem is a signature dish of the Nizams. It is much sought after during the holy month of Ramadan. A succulent dish of meat, wheat and ghee is cooked to a porridge-like consistency. “Haleem dish takes long hours to prepare,” says Bala Subramanian.
 
“The dish is the equivalent of our ‘nonbu kanji’. It is highly nutrient. In gulf countries, it is taken to break the day-long fast along with dates and gulab (rose). Haleem is prepared either with broken rice or wheat. For one kg of mutton or chicken only 200 gm of broken wheat or rice is used,” he explains.
In Hyderabadi food, there are two types of dum biryanis. In the traditional layered biryani, the meat, rice and masala are spread alternately. The Kachi biryani is the other type of preparation where the mutton pieces are put at the bottom and topped with the half-boiled rice. Then it is placed on the dum.
“The biryani could have been better,” says M.A. Nazimul Gani, a regular customer to the hotel. “It lacks the Hyderabadi flavour and is a bit oily. The rice is overcooked. Other than the biryani, the kebabs impressed me the most. The meat is soft and tastes good. The tariff is economical. You don’t get such a spread for this price,” he says.
 
Vegetarians too have their share of the feast with dishes like the Kaaliyasti Biryani flavoured with ghee and cashew and spicy Aloo Baingan Masala. The chef has tweaked the Kofta Paneer Anarkali recipe, adding pomegranate juice and seeds. The presence of mango ginger in the Pista Nawabi Bindi Adraki dish adds more flavour to the dish.
 
Among the desserts, Phirni, made of coarsely ground raw rice flour and assorted nuts and thickened with condensed milk, is a culinary treat. Also on the platter are the Kubani Ki Meetha, a halwa with dry apricots, Pista roll and Kadha Ka Halwa.
 
The festival is on at the Orchid restaurant in Fortune Pandiyan Hotel till September 16. The buffet is available for lunch and dinner during weekends and only for dinner on other days.
Tariff is Rs.550 for adults and Rs.300 for children.
For reservations call 9952424420 and 9791410101.

Kachi Akhni

Hyderabadi Kachi Akhni ki Dum Ki Biryani

Hyderabad is known the world over for its “Kachchi Aqni ki Dum ki Biryani”.  The dish is named based on its method of preparation. Authentic “Kachchi Aqni ki Dum ki Biryani” prepared by mixing raw lamb with select spices, curd, lemon juice, fried onions, pure ghee, saffron and left to marinate for a few hours. This marinate, called “Kachi Aqni” is then covered with half cooked Basmati Rice, sealed and baked (Dum) on slow fire. Best served hot with Mirchi ka Salan and Dahi ki Chatni.

Hyderabadi Dum ki Biryani

Thursday, 1 November 2012

Hyderabadi Wedding Fuss and Muss

Flair of Hyderabad Wedding
Wedding in Hyderabad can be a grand event. It is the capital city of Andhra Pradesh and it boasts of all the modern amenities to make your wedding an enchanting affair. You can have a regal experience at Hyderabad which is famous for the celebrated Nizam of Hyderabad. Wedding customs of Telegu wedding are also very enlivening. In addition, the lip-smacking Hyderabadi Biryani will savor your taste buds in a unique way. So plan your nuptials in Hyderabad and make a magnificent wedding celebration to treasure for lifetime.
 
Wedding Halls in Hyderabad
The city has fascinating wedding venues that can make your wedding a sensational event. Some of the enthralling wedding halls in Hyderabad include G J R Gardens Function Hall, Secunderabad Mudiraj Sangam, Kalanikethan Wedding Mall, Punam Bhavan Function Hall, Shanbagh Function Hall, Yasmeen Function Hall and lots more places. Book your wedding halls well in advance of your wedding and make yourself free from the tension of not getting your desired wedding hall at the right time and as per your allotted budget.
 
Wedding caterers in Hyderabad
Next to wedding halls, you also have to choose the best wedding caterers in Hyderabad so that your guests will be delighted with a wide array of delectable cuisines. Some of the top wedding caterers in Hyderabad comprise of Taj Catering Services, National Catering Services, Kwality Catering Services, Prism Catering Services, Ini Catering Services, etc. You will be thrilled with a variety of Hyderabad wedding foods made by the city’s best caterers including Hyderabadi Biryani, Kachche- gosht ki biriyani, Hyderabad Zafrani Biryani, Mirchi ka Salan, Hyderabadi Haleem, Hyderabadi Marag, Bagara khana, Murghi ka Khorma, Hyderabadi Kheema, Paaya, Chakna¸ Dum-ka-Kheema, Maghaz Masala, Boti Kabab and much more stuff. Some of the delicious desserts in Hyderabad are Faluda, Double ka meetha, Qubani ka meetha, Gaajar ka Halwa, Mauz-ka-Meetha, Firni, etc.
 
Wedding shopping in Hyderabad
If you are residing in Hyderabad, you can perk up your mood by shopping varieties of items for your wedding from different stores and shopping malls. You can buy some of the precious jewelry from Hyderabad like pearl as well as diamond from Heera Jewellerys Bangle Store, Nirvana Diamond Jewellery, Damas Jewellery, Tanishq, Vithaldas & Co Jewellers, Shobha Asar, Nav Durga Gems & Jewellery and many other shops.
Apart from jewelry you can also purchase carpets and traditional handlooms to spruce up your home décor during your marriage. In order to grab hold of apparels and fashion accessories for your wedding you can go to Reevs Clothing P. Ltd, Sri Gadwal Weavers Society, Neeru's, Dayals, Stanza, Jaipur Saree Kendra P. Ltd, Pochampally, Nalli Silk Sarees, Mebaz, Creative Bee, E Saree Store, Mukta Bajaj, Kallepally Brothers, Gadwal Handloom Centre, Gadwal Handloom Centre, Shradha Sarovar and many other places in Hyderabad. Moreover many shopping malls are available in Hyderabad like Amrutha Mall, Babukhan Mall, Hyderabad Central, Maheshwari Palace Mall, CMR Family Shopping Mall, etc where you can go to shop for your wedding.
 
Hyderabadwedding customs
Hyderabadalso has exciting wedding customs that can liven up your mood in a distinct way. Quite a few pre-wedding, wedding day as well as post wedding customs are prevalent in the city that will make you feel overjoyed. The pre-wedding rituals include Muhurtam, Pendlikoothuru, Snathakam, Kashi Yatra, Mangala Snaanam, Aarti, Gauri Pooja, Ganesh Pooja, etc. And some of the wedding day customs are Kanyadaan, Jeerakalla-Bellamu, Madhuparkam, Sumangli, Akshata, Saptapadi, etc.
 
Planning Hyderabad wedding with best wedding planner
Plan your wedding in Hyderabad with the top wedding planners in India and get to arrange everything in the perfect way. 360weddingplanners.in is the one-stop-shop in Hyderabad that can guide you through the process of arranging your marriage in the most befitting manner.
http://www.360weddingplanners.in/articles/details/125/wedding-types/wedding-in-hyderabad-can-be-a-truly-magnificent-event-in-india.html

 

Mona - a homesick Hyderabadi foodie muslimah


Today I came across this wonderful blog:

Zaiqa, Recipes and Reflections http://zaiqa.net/

The blog is run by a women named Mona who is a homesick Hyderabadi foodie muslimah. As a young girl, she became obsessed with collecting recipes, cooking and photography.

Check out her blog and her latest post during Ramadan. Her iftar menu is mouth-watering and authentic Hyderabadi!!!

Thank you Mona!!!


Posted on October 3rd, 2012 by Mona

Aloo aur Tamatoun kay Bhajiye

Cloudy weather and rains call for spicy deep fried snacks in my house. Back when I was in my parents house before marriage, my father’s request would almost always be Aloo ke bhajiye during the rainy season. I miss the monsoons in India. The fragrance of wet mud, the thunders, all I wanted to do was eat spicy bhajiyas along with chutney and a cup of hot chai of coffee during evening while sitting in the verandah. Pure bliss. Here in Toronto, I can enjoy rains while sitting at home only during the spring/summer season, when the air is heavy with the aroma of fresh grass and greenery.
Tamatoun ke bhajiye are my absolute favourite! No chutney or dipping sauce is needed along with these yummy fritters. They are delicious just as they are!
Aloo aur Tamatoun ke bhajiye – Potato and Tomato Fritters
Ingredients:
Firm Red Tomatoes or Potatoes – 5 to 6 (use a few of potatoes or tomatoes if you want them both)
Gram Flour/Besan – 1 1/2 cup
Red chilli powder – 1 1/2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Carom seeds/Ajwain – 1/4 tsp
Cumin seeds/Zeera – 1/4 tsp
Method:
For Tomato fritters:
1. Wash the tomatoes, and pat dry. Slice them into medium thick roundels and keep aside. For Potato fritters: Wash and peel the potatoes. Slice them into thin roundels and soak the roundels in a bowl of salted water. Keep aside.
2. Prepare Besan. In a bowl, add the besan, red chilli powder, salt, ajwain and turmeric powder and mix well. Add water, little by little and whisk until the batter is fairly thick and not runny. It should form thick coating around the tomatoes when they are dipped in the batter. Also, there should be no lumps in the batter. Keep aside.
3. Heat oil to deep fry in a kadai or a frying pan. Once the oil is hot, dip the tomato slices into the batter, cover it entirely with the batter, then deep fry. Make sure the tomato slices are completely covered with the batter before dropping it into the hot oil. Deep fry both sides for just a few minutes until golden brown on both sides. Remove into a wire mesh strainer and continue until all are done.
For Potato fritters:
1. Wash and peel the potatoes. Slice them into thin roundels and soak the roundels in a bowl of salted water. Keep aside.
2. Prepare Besan. In a bowl, add the besan, red chilli powder, salt, ajwain and turmeric powder and mix well. Add water, little by little and whisk until the batter is not too thick or too runny. It should form a coating around the potatoes when they are dipped in the batter. Also, there should be no lumps in the batter. Keep aside.
3. Heat oil to deep fry in a kadai or a frying pan. Once the oil is hot, dip the potato slices into the batter, cover it entirely with the batter, then deep fry. Deep fry both sides for just a few minutes until golden brown on both sides. Remove into a wire mesh strainer and continue until all are done.
Enjoy the bhajiye warm along with a cup of hot chai on the side.
I also have an exciting news to share with you all today! My online store – Omee’s Boutique – has been featured in the October 2012 issue of Sisters-Magazine! I am featured on page 92. Very excited about this!! My first International Feature!!!
And to celebrate that, I am offering free shipping on all orders over $30 in the Greater Toronto Area (GTA)! Enjoy and take advantage of this limited time offer!
Luv,
Mona
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The Hyderabadi Ramadan Food Festival 2012~Season IV-Roundup

Posted on August 29th, 2012 by Mona ©copyrighted in Blog Events/Entries/Polls, Eid/Ramadhan/Iftaar | 4 Comments » 3,054 views
As promised, I present to you all the round-up of the Season IV of the ‘The Hyderabadi Ramadan Food Festival 2012′.
I thank all participants for their enthusiasm. Here is the list of entries:
Click on the recipe title to go through the recipe.
Amrita, author of Mittu Cooking Love, has shared with us her recipe for Easy Chicken Malai Kabab. Yumm, they look delicious!
She says:
“Its mild and very easy to make,it will be perfect for your Ramadan Menu
Amina, author of Amina Cereations has shared with us all some delicious Hyderabadi Mutton Biryani.
Amina says:
“Biryani is one of the most popular rice delicacies in India and abroad. No other dish has such an aura and demand throughout India. The rich texture and aroma of Biryani is enough to activate hunger pangs in the stomach.”.
Nakhat, author of Indian Culinary Delights has shared with us all her recipe for Falooda.
Nakhat says:
“Falooda is a traditional Persian cold dessert. It was brought to the Indian subcontinent during the Mughal period. Basil seeds (sabza/takmaria), tutti frutti, sugar, and ice cream can be add-ons for this dessert. ”
Wajiha, author of My Kitchen and Beyond, has shared with us all very delicious looking Kathi Rolls.
Wajiha says:
“Kathi rolls probably originated in Calcutta, but are hugely popular here in Bangalore as well. The most common fillings are chicken, paneer and egg. It can be modified as per one’s personal taste, I like egg in mine and since my hubby hates raw onion, I stir fry the onions before adding them. ”
Sadaf, author of My Culinary Aadventures has shared with us all Aloo Qeema Cutlets.
Sadaf says:
“I had sworn off fried foods during Ramadan but after ten days of fasting I couldn’t resist making this old favourite of mine for iftar. These cutlets can be frozen too. Alternately, you can make and freeze the minced meat filling (which can be used for samosas too) and simply boil the potatoes and stuff the cutlets when you have to serve them. “
Zareena, author of My Experiments with Food has shared with us all some delicious Pav Bhaji.
Zareena says:
“On the first day of fasting I prepared our favorite dish. I know this will be very heavy for an empty stomach to have, but since I cannot resist any chat dishes, I thought of making this on the first day for iftar. This is my first attempt in making pav bhaji and was successful and tasted just like what we get from stalls outside.”
And following are my entries to the event:
Murgh Samosa – Chicken Samosa
Dahi Baday – Chickpea Flour balls in Yogurt
I once again thank all participants. I hope you have all enjoyed the roundup. If in case I have missed anyone’s entries, please let me know. I will inshallah update it immediately.
Luv,
Mona
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Murgh Samosa – Chicken Samosa

Posted on August 17th, 2012 by Mona ©copyrighted in Canola Oil, Cilantro/Kothmir (fresh), Egg/Anda, Eid/Ramadhan/Iftaar, Garam masala powder, Garlic/Lahsun, Ginger/Adrak, Hyderabadi special, Lemon/Nimbu, Minced Chicken Meat, Mint/Pudina (fresh), Poultry/Murgh, Red Chilli powder, Salt/Namak, Tamarind/Imli | 1 Comment » 2,688 views
This Ramadan I am addicted to my sisters handmade chicken samosas.
Murgh Samosa – Chicken Samosa
Seriously they are the best I have even eaten. And they are super simple to make. You can make ahead the chicken filling which gets ready quicky and just before iftaar, use the samosa wraps, fill them all up and deep fry.
Murgh Samosa – Chicken Samosa
Ingredients:
Chicken Breast Meat – Minced – 2 lbs
Red Chilli Powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Ginger garlic paste – 2 tsp
Garam masala – 1 tsp
Juice of 2 lemons
Cilantro and Mint – finely chopped, 3 tbsp
Egg white from one large egg
Frozen Samosa wraps
Canola oil to deep fry
Method:
1. In a pan, add oil and as soon as it is warm, add the chicken mince, red hilli powder, salt, turmeric powder and giniger garlic paste. Mix it all together, cover, and keep stirring once in a while and let it cook until the chicken is done, about 20 minutes. Add lemon juice, ciantro and mint and garam masala and mix. Keep aside, and let it cool. You can even freeze it for future use in small portions. Just thaw for a few hours before you plan to make the samosas.
2. Thaw the frozen samosa wraps according to instructions. Brush some water on both sides of the wraps to make it pliable. Form a cone by making triangular folds as you till you have only fold left. In the cone section, spoon the filling. Seal the final flap using water and flour paste to seal the edges. Watch out for open corners and seal using the flour paste. Repeat for all wraps.
3. In a large pan, heat oil on high. Reduce the flame to medium when the oil is hot.
4. In a bowl, add the egg white and just lightly whip it using a fork. Dip each samosa into the egg white and drop it into the hot oil. Repeat using all samosas. Using a slotted spoon remove the samosa from oil into a mesh strainer once they are golden brown on all sides. Enjoy the samosa along with your favorite chutney or as is.
Note: You can also bake the samosas instead of deep frying them. Just lightly coat them all with a little bit of oil, and bake them for 10-12 mins at 350°F until golden brown. You can also skip them step of dipping them in egg white if you prefer so.
This recipe is my contribution to my very own Hyderabadi Ramadan Food Festival 2012 (Season IV) that I hosting on my blog, and also to the Joy From Fasting ToFeasting – V that Lubna is hosting on her blog.
Luv,
Mona
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Dahi Baday – Chickpea Flour Balls in Yogurt

Posted on July 25th, 2012 by Mona ©copyrighted in Canola Oil, Cilantro/Kothmir (fresh), Dried Red Chillies, Gram Flour/Besan, Mustard seeds/Rai, Red Chilli powder, Salt/Namak, Turmeric/Haldi, Yogurt/Dahi | 15 Comments » 3,669 views
Perhaps one of my favourite Iftaar snacks, for two reasons mainly: awesome taste, and quick preperation time. Make a batter with chickpea flour, deep fry the balls, then add them to yogurt, add a baghaar, and you are done! Simple as that.
Dahi Baday are just a different version of Dahi Wade. Dahi Wade are made with Urad Dal and Dahi Badey are make with Chickpea flour.
If you love Dahi ki Kadi, you will definitely enjoy Dahi Badey.
Dahi Baday – Chickpea Flour Balls in Yogurt
Ingredients:
Chickpea Flour/Gram flour/Besan – 1 cup
Baking Soda – a pinch
Red chilli powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Yogurt – 1 cup
Canola oil
Cilantro – 4 tbsp, finely chopped
For Baghaar/Tempering:
Mustard seeds – 1 tsp
Dried Red chillies – 2-3, each broken into pieces
Method:
1. In a bowl, add chickpea flour and pour in a little water to make a smooth batter. The batter should be thick and pourable in consistency but not thin. Add baking soda, red chilli powder, salt and turmeric powder to the batter and mix.
2. In a separate bowl ,whip yogurt with 1/2 cup of water until smooth. Season with salt and pour this yogurt mixture in a serving tray.
3. Heat oil to deep fry in a pan or kadai. (Never deep fry in a non stick pan). As soon as it is hot, drop spoonfuls of the batter into the hot oil and deep fry them on both sides until they are nicely golden brown in colour. Remove with a slotted spoon to a plate lined with paper towel. The baday are ready.
4. Drop them into yogurt mixture. Make sure that the baday are well coated with yoghurt.
5. Prepare tempering by heating the oil in a small pan and add the ingredients in the list. When the mustard seeds and dried red chillies splutter, pour the sizzling tempering over the baday in yogurt. Allow to soak for an hour after tempering. After an hour serve the baday on individual plates, garnish with chopped cilantro and sprinkle of chaat masala on each of the vada.
This recipe is my contribution to my very onw Hyderabadi Ramadan Food Festival 2012 (Season IV) that I hosting on my blog, and also to the Joy From Fasting ToFeasting – V that Lubna is hosting on her blog.
Luv,
Mona
http://www.sailusfood.com/2009/09/21/daawat-e-hyderabad-guest-post-by-mona/

Food blogger, Mona of Zaiqa fame needs no introduction. Her blog is home to authentic Hyderabadi home cooked meals and recipes that she creates with effortless ease. To savor authentic Ramzan recipes do visit ‘The Hyderabadi Ramadan Food Festival’ round up at Mona’s blog. She has very kind to share an elaborate article on the food culture of the people of Hyderabad for ‘The Indian Food Trail’ series.
Thank you, dear Mona, for taking the time to share the culinary heritage of the Hyderabadis. Dear readers and food blogger friends, please welcome Mona who prepared three delicious delicacies for us!
Eid Mubarak to all my dear Muslim readers and food bloggers!
~ Sailaja

The Cuisine of Hyderabad
Hyderabad! Just mentioning its name makes me nostalgic and fills my heart with a guilt of not taking advantage of those old and beautiful days to their fullest then, and a yearning wish to go back and live those maudlinly pristine years again. Today that I am very far away from Hyderabad and settled in pardes/foreign country to join by husband, I miss and feel the deficit of everything Hyderabad has, the mehendis, the beautiful zardosi work on garments to the very frequent daawats and gatherings showcasing an assortment of appealingly flavorsome dishes to seduce a foodie. Hyderabad, the capital of Andhra Pradesh, was founded in the year 1591 by Mohammed Quli Qutub Shah, who was the fifth sultan of Qutb Shahi dynasty. The excuisite Kohinoor diamond that adorns that crown of the queen of England was founded in Hyderabad from the Golconda diamond mines (which unfortunately today is abandoned).
I did not spend my entire childhood in Hyderabad. It was during those yearly visits during my childhood to my Nani’s place who still lives in Hyderabad, which were the early stepping stones for my discovery for this rapidly developing city. Later when I moved to Hyderabad, I came to sense the majesty of the place which pulled me into a strong, deep and incorruptible adulation for its own unique ambience. Hyderabad, a place largely populated by the Muslims, boasts about its very own and unique cuisine among its other specialties which is known for. A Persian Ambassador once said, “The food is a dream of deliciousness”, when he had come to the Qutub Shahi Kingdom in 1603. Hyderabad is known for its leisurely sense of time, its own distinctive cuisine and style of dress, gracious ways and its own version on Urdu.
Food, by Hyderabadi Muslims is traditionally eaten sitting on the floor cross-legged around the ‘Dastarkhaan’. A dastarkhaan is a large piece of cloth spread on the floor which functions as the dining table. People are careful not to step on it or go over it, instead they are asked go around it to reach the other side.
Indians generally eat their food with their right hands instead of using spoon and forks. The left hand is considered unclean and its use while eating, or even to hold glass while drinking is regarded inappropriate in Islam. The food of Hyderabad has a slight deccani flavor. Hyderabadi Muslim Cuisine is very different from the other parts of Hyderabad. The major ingredients used in the pakwaan or cookery are onions and yoghurt, and a wide assortment of spices or masalas. Some of the renowned Hyderabadi dishes are Haleem, Pathar Ka Gosht, Mahekhalya, Kacchi imli ka Dalcha, Till Ki Chutney, Maleeda, Gulgule, Qubuli, Kacchi Biryani, Double Ka meetha, Baghare Baingan, Nihari, Pakki Biryani, Mirchi Ka Salan, Khichdi, Qageena, Kulfe ki katli, Ambaday aur chanay ki Dal, Til wali Gavar ki phalli, Kacche Kofte, Chugar Gosht, Shikampur-Shaami Kawab, Do Pyaza, Luqmi-Kawab, Dum ka Qaeema, Shirmaal, Kheer, Gaajar ka Halwa, Pasinde ka Salan, Bhendi Ka Khatta, Boti ka Salan, Marag, Aloo Methi Gosht, Besan Ka Salan, Dil Khush, Kulcha, Khatti Dal, Qubani Ka Meetha, Rowghani Roti, Mithi Dal, Mash Ki dal, Sheer Qurma, Tamate Ka Kut etc. Most of these dishes are recognized by people all around the world, and hence Hyderabadi cuisine has today made a prominent mark internationally. Hyderabadi cuisine is a gastronomical treat people will not very easily forget.
People in Hyderabad are very fond of eating. There are restaurants and small road side food stalls at regular intervals all around. Shehran, Grand hotel, Niagara, Paradise, Shadab, Ohri’s, Kolhani, Kamat, Taj Mahal, Swathi tiffins etc are a handful of the established eateries famous and booming with hungry foodies. The delicious hand churned ice cream from Famous Ice cream Parlour at Mozamjahi Market and buttery sweets from G.Pulla Reddy Pure Ghee Sweets are those that I am very fond of.
Traditional, elaborate Hyderabadi weddings which are conducted at a very grand scale are the best places for a quick glimpse into Hyderabadi Cuisine. Elaborate feasts after the Nikah or after signing the nuptial vows, are a treat to the eyes and nirvana for the food lovers. Let me now welcome you to a virtual tour to home-style Hyderabadi cooking plan that I normally would use.

I present you with two options, a plan1 and a plan2, which will give you an insight into a party meal plan and a daily routine based plan.

Plan 1 – For a party

Plan 2 – Routine
Breakfast:Breakfast:
Khichdi-Khatta along with Qaeema or Qageena and either Till wali chutney (Sesame seed chutney) or Hara dhaniya aur Pudina wali chutney (Cilantro and mint chutney)Paratha along with Pyaz ka anda (recipe below)
Lunch:Lunch:
Main course: Murgh Qorma along with Naan Meetha: Kaddu ki KheerMain Course: Qubuli (recipe below) and Tamate ki Chutney Meetha: Aloo ki Kheer
Dinner:Dinner:
Main Course: Kachchi Aqni ki Dum Murgh Biryani along with Baghare Baingan Meetha: Gajar ka Halwa (recipe below)Main Course: Khushka along with Khadi dal and Mahekhalya Meetha: Meetha Pan
Pyaz Ka Anda You can also call this ‘Omlette with herbs and diced Onion’. We Hyderabadis enjoy this omlette with Parathas or Khichdi for a delicious weekend breakfast. Ingredients:
  • Eggs – 1, large
  • Red onion or Yellow onion – 1/3 cup, finely chopped
  • Salt – 2 pinch
  • Red chilli powder – 1/3 tsp
  • Ginger garlic paste – 1/2 tsp
  • Cilantro – 2 tsp
  • Green chillies – 1 tsp
  • Canola oil – 2 tbsp
Method:
  • Pour oil into a non-stick frying pan at medium high heat.
  • Break an egg into a small mixing bowl. Add the chopped onion, salt, red chilli powder, ginger-garlic paste, cilantro and green chillies. Whisk it together for about 2 minutes.
  • Lower the heat of the pan to medium and pour the egg mixture into the pan. Cover with a lid for half a minute. Once done on one side, flip it to let it cook on the other side too. Serve the omlette warm along with Parathas.
Qubuli Qubuli is mostly enjoyed as the dinner for Fridays after the Jumah Salah. It is a one-dish meal consisting of rice and lentils. Vegetarians enjoy it as a light lentil Biryani. Ingredients:
  • Rice – 2 1/2 cups
  • Caraway seeds/Shahzeera – 1 tsp
  • Split Bengal gram/Chana Dal – 1 cup
  • Red Chilli powder – 2 tsp
  • Turmeric – 1/4 tsp
  • Yellow Onions – 3, large, very finely sliced
  • Ginger garlic paste – 2 tbsp
  • Yoghurt – 1 cup, stirred
  • Fresh Mint leaves and Cilantro – to garnish
  • Small Green chillies – 8, small, finely chopped
  • Salt – to taste
  • Lemon juice – 5 tbsp
  • Garam masala – 1 tsp
  • Canola oil
Method:
  • Wash the dal and soak it for about 30 minutes. Later, drain the dal and add 2 cups of fresh cool water to it. Add turmeric and boil the dal until just tender (be very careful so that the dal is not very soft or mushy) and there should be no water left. You can add more water as needed for the cooking process. Keep the dal aside.
  • Deep fry the onions in oil until crisp and evenly golden brown in color. Remove the browned onions with a slotted spoon on a paper towel. Reserve the oil.
  • In a seperate frying pan at medium heat, add 3 tbsp of the reserved oil and as it warms up, throw in ginger garlic paste and stir fry until lighty golden in color and a beautiful aroma fills the kitchen. Add half of the yoghurt and continously stir it for about a minute. Immediately, add the remaining half of the yoghurt and cook again stirring continously for about 2 minutes. Throw in the cooked dal, red chilli powder and salt. Let it cook for more 5 minutes. Close the lid and remove from heat.
  • Preheat the oven to 350 C.
  • Wash the rice and soak in surplus fresh cool water for about half an hour. Drain the soaking rice, and put in a large saucepan. Add surplus amount of cool water to it. Throw in about 2 1/2 tsp of salt and shahzeera. Cook the rice in the water until half done. Drain and keep aside.
  • Quickly, in a large oven proof casserole dish, evenly arrange half of the drained rice in a single layer. Now again evenly arrange all of the cooked dal as the second layer in the dish. Arrange the remaining half of the rice evenly as the final top layer. Garnish with fried onion, lemon juice, cilantro, mint leaves, green chillies, garam masala and 2 tbsp of the reserved oil in which the onions were fried. Cover the dish with a tight lid on aluminium foil and keep it in the pre-healted oven for about 15 minutes. Just before you plan to serve your Qubuli, dig a large spoon deep into the dish and mix the whole completely. Serve warm immediately.
Suggested Accompaniments: Serve it warm along with Tamate ki Chutney.
Gajar Ka Halwa Gajar ka Halwa needs no introduction. This carrot dessert is India’s pride and one among every bharatiya’s most preferred desserts. Enjoy this meetha, Hyderabadi style. Ingredients:
  • Indian Maroon Carrots -700 gms (or, you can also use baby carrots, or any sweet carrots available instead)
  • Khoa – 75 gms
  • Ghee – 3 tbsps
  • Sugar – 1/2 cup or according to taste
  • Milk – 60 ml
  • Red raisins – 1 tbsp
  • Pistachios – 1 tsp, slivered
  • Almonds – 1 tsp, slivered
Method:
  • Wash and peel the carrots. In a food processor, grate them and keep aside.
  • Heat a non-stick saucepan at medium high and add the grated carrots. Keep stirring them gently until the carrot’s own juices are all dried up and the carrots are a little soft in texture.
  • Add ghee and keep cooking it stirring continously until you observe a change in colour. The colour of the carrots gets a little darker orange in colour. This step is called as ‘Bhunna‘, or dry roasting.
  • Add milk, and khoa and sugar. Let it cook uncovered while stirring it gently until the meetha is mostly dry. Make sure you do not make the meetha mushy. Add raisins and let cook for a furthur 5 minutes. Remove from heat. Garnish with pistachios and almonds before you serve the meetha.



I discovered my love and attachment for Hyderabadi cuisine only after I had to leave my parents house and missed and craved for some delicious home made Hyderabadi food. And this also drove me to jot down all my recipes that I have learnt on my culinary blog as a journal, so that women like me, who suddenly after their marriage are left wondering about the procedures of those routine home-style Hyderabadi dishes (forget about the more elaborative festive dishes) that remind us of our mother’s delicious hand made food. I encourage my Hyderabadi friends to record their versions of daily based to celebratory dishes in various ways as possible. Hyderabadi Muslim Cuisine is undoubtebly one of the most delectably unique cuisine recognised and loved by poeple all over the world. Let us not let the majestic cuisine get lost away in the shades.
I thank you Sailaja for the oppurtunity to write about the cuisine of the place from where my roots are. It was a pleasure. Hope your readers enjoy my article. Wishing Eid Mubarak to each and everyone of you!
Happy feasting everyone!

Article, recipes and images – Mona
Earlier on Indian Food Trail series