Not So Savoury Zarda Rice

Biryani is that one dish that has an intensifying, humongous list of fragrant spices. Biryani will always be close to my heart, especially because this was the first dish I tried my hands on. If you’re a newbie and want to dedicate your hours to cooking, you should first attempt to make simple recipes NAH! If you ask me – WHENEVER YOU ARE LEARNING ANYTHING I MEAN ANY BIG OR SMALL SKILL. FOCUS MORE ON THE DIFFICULT TASK – IF YOU SOMEHOW REACH THE HARDER SCALE THEN YOUR SIMPLE TASKS BECOME SIMPLER. Yes, believe me, apply this simple approach in your daily life, and you will be amazed by the flexibility of your mind. I hope my trick does wonder in your beautiful life.

A cordial made with split chickpeas and bottle gourd

There is a light in the sky beyond the layers of cloud, maybe this is a contrast to the evening sky like a slate. I always have a bag of lentils at hand and this is a bright colored curry that is full of flavors and memory. This dish is what I make when I am missing my parents and Mumbai so very much. On most days, time goes by, work lends the day structure marking the territory between the week and its end. But the bad days have been bad, and I have been feeling the distance and being unable to see my dear ones.

Nothing better than Delish Peas Pulav

We are rice eaters in our house and one of my pièce de résistance in vegetarian meals is Matar Pulav. We Indians have separate fandom for peas and paneer in our dishes - it’s a great source of protein. The aroma that fills your kitchen while cooking rice and peas, eliminates the need to watch and stir it the entire time. Instant pot recipes are a lifesaver as they are the fastest and can be modified as per the plan. 

Veg Manchurian Balls

Vegetable Manchurian Balls + Chicken Fried Rice

Oh my word! They have bomb of all the different flavors and are so tender that they melt in your mouth! These tasty Chinese Veg Balls are always a hit with my family. And, let’s not forget the sauce, the Chinese gravy really makes the dish. While most Manchurian balls call for a few veggies, I use a variety of wonderful veggies to enhance its health factor. 

House Favorite Palak Pulao

Spinach Rice

Palak Pulao is a rice dish using spinach that can be served as a side or meatless main dish.

I love to bulk up spinach with rice, so my family can’t pick the greens out. And the truth is, Hashim never know it’s in there! Rice and spinach cook together, which gives the rice its green color. Onions, garlic, cumin, and whole spices give this dish so much aroma. This simple rice recipe is an easy one-pot meal. On a busy weeknight, this dish is a great go-to. You can even double, triple, or quadruple the recipe as needed.  Not only is spinach rice delicious, but it’s also high in calcium, magnesium, and nutrients, low in fat, vegan, and gluten-free. Win, win!

Comfy Food | Black Lentils Stew | Adad Ni Dal

Lately, I have tweaked my meal portions by inviting different kinds of lentils. I think its predominant to add various nutrients to balance the inner state of mind and body. As whatever we eat is directly proportional to the overall being of our body.

Eid Special Signature Biryani

Spice Coated Mutton Biryani

Its Eid!! And it has to be mutton biryani and sheer kurrma. Me and Hashim are not sheer kurrma addicts hence the replacement of it is always gulab jamun and chocolate pudding. Rice is that one dish that brightens the level of festivity. And what can be better than a gentle dose of luxurious biryani. I always try to prepare Eid meals with all its statement dishes like biryani, barbecues and of course lots of salads. As we are a family of two, we both have a ball in planning 3 days Eid meals consisting of desi platter, and others days with fast food and italian meals to add zing in Eid celebrations.

Colors of 100+ Recipes and a different version of Boneless Mutton Biryani

A collection of 100 plus recipes surprises me – why? because it wasn’t my game. Those who are linked to me since my life journey are cognizant of the gospel that cooking food was miles away and I never had this avidity for cooking. Fortunately, growing up in a highly-educated family where the pack is filled with engineers, my pre wedded life was centric mainly with academic work. When I look back, instead I had not even picked up the glass of water nor I knew how to make breakfast. I could best do is sit and hog happily, but I never considered myself cooking. Mama and Papa would encourage us to excel in medical or computer field and it was constant throughout my career process until I got married.

Melange Filled Crispy Shells / Dahi Puri

If you relish making pani puris at home, you will barely rue in trying these crispy bites of complete flavors. There are countless ways of making dahi puri, but I’m going to impart the most authentic Mumbai style recipe of dahi puri. Pani puris are mostly liquid filled goodies, which are supposed to be gulped down in one go whereas dahi puri is a thick yogurt based salpicon that gives you a chance to delay those bites. Whenever, we are done with our conventional menu, we try to blow away the cobwebs by simply inviting this light, tasty and pleasant bubbles of goodness. I tend to make this recipe without any second thought as it holds a pinch of sour, well balanced sweetness, restrained spice taste and above all it is crunchy delight.

Vegetable Fried Rice and Chinese Chicken Gravy

Vegetable Fried Rice with Chinese Chicken Gravy

If you’re new to my website, welcome to The Hoggerz and I hope that you’re enjoying my reads as much as I enjoy framing my writes.  Else, you’ve followed me for a while, you must be having a fair idea that I follow two opposite menus while I prepare eatables for me and hashim. So, today was the meal that fits on two sides of flavors and they taste spot on when combined together. If you’re looking out for veg as well as non-veg mixture of nutrition than you can try our today’s Chinese special platter, where you can simply end up eating plain vegetable fried rice with Schezwan sauce or with Chinese chicken gravy.

The flavors of Chinese oozing from the chicken bites and the aroma of veggies complements perfectly with the Chinese sauce. Chinese chicken gravy is the simplest Chinese recipe - as it plays around with four main ingredients without any fancy addition of seasonings. Wherein, cooked rice when thrown up with captivating veggies adds an extra touch to the overall dish. Doesn’t it sound easy and interesting at the same time, so without a much ado let’s begin with the makings.

It’s Killer Kadhi and Khichdi

Punjabi Pakoda Kadhi and Khichdi

We have effortlessly selected foods with changing colors of nature and developed the taste with the cycle of shades. Yellow, green, and whites are considered comforting food while dark shades are reserved entirely to balance the tones of nights. Curd, beans, leafy veggies, salads, lemons, and all these goodies reflect the freshness of daytime and are always welcomed with great joy and on another hand, we opt for a shaded theme supper to end our day under the blanket of natural disco lights. Every being has its own choice of lifestyle, some enjoy their lunch by simply having a crunchy bowl of salad or delicious pasta while others like me would find happiness in digging a spoon in a big bowl of kadhi khichdi. Kadhi on a mound of fragrant steamed khichdi is a definition of satisfaction.

Weekend Breakfast Trio Dosa – Rawa Maida Urad Dal Dosa with Ginger Tea

I love making varieties of dosa, the process starts with the slow fermentation, circular design of batter and after this comes the addition of spices and flavors and familiar comfort of warm tea. Its flavors are inspired by Southern part of India and this one is pronounced as Rava Maida Urad Dal Dosa, thanks to my friend Soumini who is always my supporter, taught me this delicious recipe in the flawless version possible. She and her mother have played a remarkable role in my life from sharing wonderful advices to helping me in perfecting the south Indian dishes away from India. Their roots belong to Udupi city so the recipe always comes out in perfection. I have a strong affection for South Indian food and we are more than happy to indulge our girly conversations over excellent food.

Garbanzo Summer Salad With Refreshing Yogurt Dressing

Lately, we all are stucked up at our kitchen counter busy chopping, drizzling, tasting, mix-matching, and again tasting. During this process of cooking, I have realized that I need to develop recipes that are instant and fun thing to cook. As for breakfast, lunches, snacking and dinner everything need to be prepared at home due to fresh and clean cooking. During summer, we try to kill the heat by either hydrating ourselves with fresh mojito shots or just the desi way our own Lassi! Lassi is basically a thick yogurt mixture done by combining the smooth consistency with sugar and topped with ice cubes - its so refreshing and gives you much needed summer treatment that our body requires. Apart from all this, we fancy our evening hunger with a list of yogurt dishes like dahi wada, light and healthy garbanzo salad(recipe highlighted - its easy recipe), and now our regular servings of garbanzo summer salad topped with saucy yogurt dressing and wada. Wada is made up from the thick paste of soaked lentils and other spices. As you all know that I look up for the freezer-friendly recipes - so these wadas can be made beforehand and could be stored in freezer for upto 1 month. But, as we intake them in multiple forms like dahi wada and other salads they don't last long! Apart from wadas, We enhance its taste with crispy papdi, this is what my husband calls it, In India, we name it as farsi puri - nevertheless the taste is quite similar - adding this puts you into a constant spoonful eating. You are welcome to skip the step of adding wada, and for papdi you can have a good dose of nachos.

Coming back to garbanzo salad recipe, I find this option very fresh, colorful, full of twists in spices and very simple. Simple, because I boil the entire pack of chickpeas and drain the water, refrigerate it for months. And believe me, this is so time saving and I not only use it during snack time but also in main dishes like Chole Pulav, Chole Panner and Spicy Chole Masala, they are more like life saving beans. I will shortly share the recipe of other Garbanzo dishes as well. Garbanzo are nutrition-packed and highly filling, Yogurt has all the soothing properties and this undivided combination is like a sunshine on a plate. This is the perfect recipe for those who are lazy summer people, just choose a day and give a worth it time deal and freeze all. Juggle everything into one with spices according to your taste buds and yes! An amazing plate of fresh, nutritive, and crunchy summer treat is done. 

Garbanzo Summer Salad With Refreshing Yogurt Dressing

Preparation Time: 30 minutes

Cooking Time: 60 minutes

Total Time: 1 hour, 30 minutes

Serves: 2 persons

Ingredients:

2 cups cooking oil

1 cup whisk yogurt, chilled

1 cup chickpeas, soaked overnight and boiled in the morning

1 large boiled and chopped potato

1 medium onion, half moon sliced

Salt, adjust as per the taste

1 tablespoon red chili flakes

A dash of chat masala powder, optional

1 teaspoon of cumin seeds, roasted and powdered

1 cup roughly crushed papdi or nachos

Chopped coriander leaves, for garnish

For Wada: 

1 cup yellow lentil, soaked overnight

 ¼ cup white lentil, soaked overnight

½ teaspoon ginger paste

2 finely chopped green chilies, you can reduce or increase its amount

1 teaspoon baking soda

Water, as per the consistency needed

½ teaspoon salt

For Mint and Cilantro Green Sauce:

2 tablespoons chopped mint leaves

½ cup coriander leaves

4 green chilies

2 tablespoons lemon juice

Salt to taste

For Tamarind Chutney/Sauce: 

Recipe shared earlier, click here.

Method:

• Firstly, boiled soaked chickpeas and potatoes separately.
• Wada: In the morning, Grind soaked and drained yellow and white lentils into a smooth running paste. Transfer the batter in a bowl and beat it slowly for 5 minutes.
• You can cross verify the state of batter by simply filling a bowl with water and later dropping a small amount of batter in the water. If the batter floats over the top of the water - it's ready to fry otherwise keep whisking for another 5 minutes until light in texture.
• If the batter floats on the water, add ½ teaspoon ginger paste, 2 finely chopped green chilies, 1 teaspoon baking soda and mix the batter properly.
• In frying pan, heat cooking oil and fry fritters until golden brown. At this point, you can freeze them in air tight jar for up to a month.
• If you want to eat them straight away - Take a bowl filled with water and 1/2 teaspoon salt, mix water and add fritters. Allow it to soak for 25 minutes. After the soaking method - take them out one by one and squeeze all the extra water by pressing the item with the help of your palms. This step is very crucial as if you don't squeeze all the water away - you will feel the push of water in every bite. After this refrigerate it and remove before serving
• For Green Chutney: Blend 2 tablespoons chopped mint leaves, ½ cup coriander leaves, 4 green chilies, 2 tablespoons lemon juice and a pinch of salt. Use water to blend the sauce into a smooth consistency. Adjust the salt and chilies.
• Final Serving for two - In a plate or bowl, add 5 tablespoons of chickpeas, 1-2 tablespoons chopped boiled potatoes, 1 or 2 dumplings, 1 tablespoon onion slices, gentle amount of whisk yogurt at most 1/2 cup, 2 tablespoons each of green chilies sauce and tamarind sauce, as much amount of papdi or nachos, sprinkle red chili flakes, chat masala powder, freshly roasted cumin powder and salt if required. Mix gently and adjust the sauces and spices accordingly. Garnish with chopped cilantro. 
• Serve it with fresh and chilled lime juice. YUM!

Mama's Savory Cake Recipe - Khatta Dhokla

Khatta meaning sour in gujju language and dhokla means steamed and spongy cake concoct through fermentation. Gujjus are die-hard food fanatics for the most part when it is dhoklas. Yellow dhoklas are eaten conventionally and cooked most of the times at my home in Mumbai be it as breakfast, lunch or dinner. Yellow dhokla comes in two forms, if we talk about the taste – the sweet ones are the Khaman dhokla and another is Khatta dhokla which is totally opposite from the taste of the Khaman. I have also shared the recipe of White dhokla that does not necessitate fermentation.

Semolina Upma

This is my another semolina recipe, previously, I had shared the recipe of Semolina pancake means uttapam! Upma is the quick and easy peasy recipe on my blog, so far. As it is said, don't judge a book by its cover, I think, the same goes with food! So please don't make that awful face by just looking at the color of the food. I think all food that has a tint of white always taste better than the spicy red or appealing yellow one's. If I can name a few, take it simple vegetable or chicken pulav, white chicken kadhai, idlis, dosa's, white dhokla's or some non-desi food like Chinese fried rice and noodles, creamy white sauce-pasta, mashed potatoes, and so many more! See, hence proved!

I love to cook!!! because he loves to eat ❤️!!– Daleem – Indian Manner

This is the dal chawal type of substitute for non-vegetarian because of all the light flavoring and nutritious elements cooked in one pot. Hashim loves to dig tandoori roti in a gooey mixture of lentils and meat. I definitely like roti more than its white flour constituting partner called naan. During my visit to Pakistan, I was quite fascinated by tandoors (the place where naans, roti’s and the countless types of Pakistani breads are made and sold). I have always watched the tandoor in fascination as the tandoor fellow would take a ball of dough, roll it out, slap it onto a solid cushion with a moistened surface which he would then lower into the oven to transfer the roti to the rounded wall of the oven in startlingly fast pace, the roti would cook on the heated wall swelling uneven in places with the pressure of the heat. 

That Instant Dhokla

Served With Healthy Sambhar And Coconut Based Chutney

If you’re Gujju then you know what I’m talking about. If you’re not!! Welcome to my another post recipe that will surely blow your mind. What is dhokla?? No need to stress yourself, it’s not at all an IIM based interview question LOL Well! Don't get confused because of its heavily melodramatic name, dhokla is just another easy-to-go dish of Gujju community like other edibles such as khandvi, handvo (recipe already shared) but not at all Khakra! All the names sound like something powerful and dangerous, but believe me the look and feel is other way round. Coming back to the topic, what is dhokla?? Let’s have a sneak peek!! Dhokla comes in different colors and shapes namely, khaman dhokla, White dhokla, sandwich dhokla and what not! Some are famed for its protein rich factor, a few because of its flamboyant garnishing style, some of its healthy added elements and some because of its instant cooking modus operandi.

Edible Pani Puri Shots

This crunchy bubble shaped snack filled with chickpea and other saucy toppings along with some manner of spicy and flavorful drink brings freshness in my life. Small restaurants oft serve them with the addition of mash potatoes and boiled sprouts or crunchy boondi with chilled and spicy drink. Our sojourn took us to the curvaceous roads in search of this dainty goodie, we stopped for snacking on the way to Jumeirah beach. Hashim found the restaurant on the motorway, we sat on the veranda in bright sunlight. The food was so simple and fresh, that was the loved meal that made me travel down the road to the memory lane of Mumbai.

The Chicken Tikka Biryani

Firstly, I am eminently grateful for all of you who allow me to do what I love to do every single day! When I decided to lay the first stone in 2016, I never dreamed my food blog would turn out as good as prodigious. When I look back to some of my fan’s recipe requests and my popular recipes to see which one made it to top 15, it pushes me to try something new and different with food. I’m completely flabbergast at where my little hobby has taken me. None of it would be possible without all The Hoggerz fans trying and sharing my recipes, A huge THANKYOU! If you’re new here, this is always a great place to start!

I have decided to try something a little different with tikka recipe and give it a new angle this cold winter nights. Everyone heartily adores the smells and taste of tikka in my house, I have been getting tons of requests that fits in this newly developed recipe, which you can see here I thought to give a try this week and see how it goes. If you too have requests for anything in particular such as a vegetarian meal, gluten-free, kid friendly, freezer friendly, low carb, slow cooker etc let me know! For all you tikka lovers, don’t worry I’m still eating my veggies and I will continue to share a variety of recipes for you’ll as I always do!

If you’re sick of hogging tikka with naans, paratha’s or indian flat bread, then tikka biryani will be a total amazeballs meal for you and family! Tikka biryani is the same smoke filled tikka recipe, but it has a lot of different techniques and ingredients. If you love experimenting in your kitchen like I do then you should try this one. Tikka biryani is a marination of flavorful indian spices, kick of food color and aromatic yogurt gravy! My husband is a huge fan of tikka flavored meal so I thought to put the rice together and steam chicken tikka with amazingly flavored yogurt curry and this was born. Enjoy this with your loved one’s on this new year's eve! If you would like to see some of the previous easy and quick chicken tikka/tandoori recipe for weekend dinner plans then simply click here!

The Chicken Tikka Biryani

Preparation Time: 60 minutes

Cooking Time: 60 minutes

Total Time: 2 hours

Serves: 2-3 persons

Ingredients:

2-3 Chicken pieces, as we are a family of two I have prepared this recipe with minimal elements, you can double the quantity as needed.

1 cup basmati rice

1 cup whisk, greek yogurt

½ cup fried onion

2 sliced tomatoes

1 cup cooking oil

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tablespoon red chili powder

1 teaspoon coriander powder

1 teaspoon black pepper powder

½ teaspoon hot spice powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

¼ teaspoon fennel seeds powder
1 big cardamom

2-3 cloves

½ inch cinnamon piece

¼ teaspoon orange food color

1 piece of charcoal, for smoky flavor

1 teaspoon lemon juice

2 tablespoons cilantro

2-3 slit green chilies

Salt to taste

Method:

• Let’s marinate the chicken first, In a bowl, marinate chicken pieces with lemon juice, 1 teaspoon ginger paste, 1 teaspoon garlic paste, ½ tablespoon red chili powder, ½ teaspoon hot spice powder, ½ teaspoon black pepper powder, orange food color and salt to taste. Mix well and keep aside for 30 minutes or 2 hours.
• In a non stick pan, heat cooking oil and cook the marinated chicken pieces undisturbed for 10-15 minutes until it becomes tender and little crisp from outsides. You can either grill, barbecue or bake the marinated chicken pieces. Drizzle cooking oil over the chicken when needed.
• Once the chicken absorbs all the flavors and gets evenly tender, give smoke with burnt coal and cover the pan for at least 15 minutes so that the chicken turn out to be smoky!
• Meanwhile, In another pan, heat ¼ cup cooking oil and fry half moon sliced onions until golden brown, add 2-3 cloves, ½ inch cinnamon piece, 1 big cardamom, sliced tomatoes, add ½ teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon fennel seeds powder, ½ teaspoon black pepper powder and cook on medium flame.
• Now add ½ cup greek yogurt and fry or bhuno until the gravy forms a smooth and thick paste. Add chopped cilantro and 2-3 slit green chilies and cover the pan, allow it to cook for 3-5 minutes on a low flame.
• Add roasted chicken tikka pieces in the gravy and mix well. Adjust the seasoning and salt of the gravy as needed.
• In a saucepan, add basmati rice in 2-3 cups of boiling water, add 2 teaspoons of salt and steam for 2-3 minutes until the rice is half cooked. Immediately strain the rice and discard all the water.
• In a pot, drizzle cooking oil and 3 tablespoons of water, layer half cooked rice and spread the chicken gravy on the top of rice spread. Add the remaining rice all over the gravy and make layers, lower the heat and cook covered for 10-15 minutes until the rice is completely steamed.
• Serve hot without breaking the rice and chicken pieces. Tikka biryani tastes best with plain yogurt raita. Enjoy!

Kidney Beans Curry / Rajma Masala Recipe

It’s a well-known fact that north Indians love rajma chawal, my bff has punjabi heritage and it is here that I first witnessed being happily scooped up kidney beans, years later when I got married or discovered that he has a similar love for rice, when it comes to Pakistani food he loves the intensive biryani with a heady masala base, a simple and judiciously spiced chicken pulav or even a gentle veg pulav. He is partial to schezwan fried rice, singaporean rice, shashlik fried rice and even Spanish prawn rice, it should never come to a surprise that he took instantly to spice up kidney beans perfectly balanced with steamed rice.

Dark amber, smooth, silky and the hue of cherry - kidney beans or rajma may sound unfamiliar to those of south Asian origin, a restorative rice and lentil dish with aromatics that not only tastes good but is healthy at the same time. Kidney beans are associated with lunch and features rice that goes well with the thick gravy of flavors, it is finished with chopped cilantro, some versions include cream to provide thicker texture, my first taste of rajma chawal was when her mama served it to us for lunch at her house in breach candy in early 2010. The origin of Rajma or red kidney beans is disputed with one line of thought that it has come from Mexico and Guatemala, soon became the regular diet of north Indians as it is a good source of proteins and cholesterol lowering fiber!

I have been making it since I have been married and given it a regular appearance on our dinner table, I have always cooked it from the memory of my first taste and from my understanding of the sub-continent cooking process, hence I start by soaking beans overnight for a quick start and allowing it to boil for a thick broth laced with the subtle scent of bay leaf and all spice powder, it is a broth based on extracting the essence of the red kidney beans. You can even use canned beans to cut down the time but my choice by default lies in dry beans as comparatively it is simple with zero preservatives and has a lot of nutritional value. If you’re beans lover like me, you’ll love these!

Kidney Beans Curry / Rajma Masala Recipe 

Preparation Time: 6-8 hours

Cooking Time: 2 hours

Total Time: 10 hours

Serves: 3-4 persons

Ingredients:

1 cup Red kidney beans/Rajma, soaked overnight

2 tablespoons cooking oil

2-3 tablespoons fried onions

1 teaspoon garlic paste

1 teaspoon ginger paste

1 cup tomato puree

1 tablespoon red chili flakes

½ teaspoon coriander powder

½ teaspoon all spice powder

¼ teaspoon turmeric powder

¼ teaspoon raw mango powder

¼ teaspoon cumin seeds

1 bay leaf

3-4 cloves

2 green chilies

2 tablespoons roughly chopped cilantro

A pinch of asafetida

Salt to taste

Directions:

• Wash and throw away the water of soaked kidney beans or rajma and rinse with fresh water.
• In a pot, add kidney beans with 2-3 cups of water and 1 teaspoon salt, allow it to boil until the beans turn soft and delicate in your mouth.
• In a blender, add 4-5 roughly chopped tomatoes, 2-3 tablespoons fried onions and 2 green chilies, blend into a smooth texture.
• In a non-stick wok, heat cooking oil and add ¼ teaspoon cumin seeds, 1 bay leaf, 3-4 cloves and ginger-garlic paste, let it fry for a few seconds until fragrant. Transfer the tomato paste and allow it to cook until its raw smell vanishes into thin air.
• Add 1 teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon all spice or garam masala powder and mix well. Cook or bhuno until the oil oozes out from the mixture. Add raw mango powder and a pinch of asafetida or hing.
• Add boiled kidney beans with the remaining stock of beans, the water which was left while boiling beans as it has all the flavor and juices of kidney beans. Allow it to cook covered for 10-15 minutes over a medium flame until the rajma absorbs all the hidden flavors of the gravy.
• Once the gravy becomes thick and yummy, adjust the salt and add chopped cilantro. Mash the beans a little bit with the help of the spatula. Serve hot with flat bread or steamed rice and mango pickle. Hope you enjoy digging!
• You can also add cream, butter or ghee for richer and classic gravy.