Homemade Nihari Masala Powder

Introduction:

Nihari is a spicy-hot slow-cooked curry made with the meat of Cow, Buffalo, or Camel. It needs big chunks of meat to give the real taste, though these days Chicken Nihari is also making its appearance on Restaurant Menus as well as in home cooking because of its time consumption which is quite less than what we see for beef meat, it is also easy to deal with. This dish originated during the Mughal era and some attribute it to the famous Nawab Wajid Ali Shah of Awadh.

It is made of the thigh portion of the leg with the round bone included called BONG.  Constant use of the leg by the animal makes the muscle tough, dry, and sinewy. The bone is rich in marrow and a source of ample gelatin.

In the olden days, only mutton was used. Nowadays Buffalow meat is used in Pakistan (Karachi and Lahore). Goat and Buffalo are used in Delhi. In Hyderabad Dakhan, the tongue is also added.
It is believed by some that Nihari originated in Old Delhi (Jama Masjid and Daryaganj area) in the late eighteenth century during the last throws of the Mughal empire. The nobles ate Nihari early in the morning and then took a long nap before going to 'Zohar' (afternoon prayers). Later on, it became popular among the labor class as a regular breakfast item. Nihari is also used as a home remedy for colds, runny nose, and fever. Nihari is eaten with Khameeri Roti or Naan.

The dish has a stew-like consistency. The gravy has a very amount of gelatin and marrow. It is spicy hot with generous amounts of red chili peppers.

The meat including bones is browned in Ghee. The typical curry Masala is made by frying ground onions and spices. Lots of ground hot red chili peppers are added. The meat, Masala, and water are combined, brought to a boil. The pot is covered tight. The pot is placed on a very low heat and sealed with the use of needed wheat flour on the edges and left to cook overnight. After about eight hours, the meat has become very tender, the marrow has fallen out of the bones and dissolved in the broth, lots of gelatin has been extracted from bones. The bones look hollow as empty white rings. The broth is thickened with flour to give it gravy like consistency. Finally, Bhagar (Temper or Tarka) of onions caramelized in Ghee is added.
The dish is garnished with: Chopped fresh coriander, sliced green chili, wedges of limes, matchstick cut Ginger. Nowadays leg shanks are taken out and set aside for use after the Nihari is properly cooked and then the marrow of these shanks are added as an added item. Like boiled Maghaz (Brain of Goat or Buffalow and Cow) Addition of Maghaz and Nali (marrow) turns the simple Nihari into something out of the Kings table. (Shahi Dastarkan)

Despite All these elaborate arrangements including Asli Ghee ya Makhan ka Tarka (Tendering with Butter or Ghee), which gives it a heavenly Asli Ghee aroma, no Nihari is complete without proper spices. Every dish requires different spices and sometimes there are a lot of different spices to be used in such rich dishes as Nihari, Qorma, Shab Daig, etc. Our womenfolk are generally great cooks and they used these spices like professionals but despite all efforts, chances are that you missout a little spice while cooking and when you remember it, the time of using or mixing the same spice has gone.

Looking at these difficulties and making the cooking more easy and relaxed, there have been many Cooks and Concerns who have devised the Spice mix powder available over the counter everywhere. This has made the cumbersome job of collecting, cleaning, toasting, and finally grinding them into powder form. Different outlets are offering different packaging of Nihari Masala Powder, you can use any of them or your favorite brand. 

What I am offering here for your consumption is not unique, but it is a Special recipe for my visitors to the Blog. Try it and be hassle free, enjoy Nihari with my Special Nihari Masala. Comments will be appreciated, more so when criticized. Ok, let us prepare our Special Nihari Masala Powder with the name of ALLAH.

 

Equation:

• Sorting and measuring the spices        10 minutes
• Grinding                                                2-3 minutes
• Yield                                                      Enough for 3-4 Kgs of meat
• Expenses                                              Rupees One Hundred only          

Ingredients:

1.  4 Tablespoons Coriander Seeds
2.  2 Tablespoons fennel Seeds
3.  1 Teaspoon Black Pepper Corns
4. 15 Green Cardamoms
5. 02 Black Cardamoms
6. 20 Cloves
7. 10-12 Bay Leaves
8.  03 one inch pieces Cinnamon Sticks
9. 3-4 Star Anise
10. 01 Table Spoon Cumin Seeds
11. I/2 Teaspoon Mace
12. 1/2 Teaspoon Nutmeg
13. 04 Long pepper (Pipli)
14. 1-1/2 Tablespoons Buttons Chilies or as per your taste.
15.  01 Tablespoon Carom seeds
16. 01 Tablespoon Black Cumin Seeds
17. 01 Tablespoon Nigella Seeds
18. 1/2 Tablespoon Turmeric Powder
19. 01 Tablespoons Red Chili Powder
20. 02 Tablespoons Coriander Powder

Method:

• Grind all whole spice seeds in a Coffee Grinder and then Mix Red Chili Poder, Turmeric Powder, and Coriander Powder in it.
• Store in a sterilized Mason jar.
• While cooking Nihari, use 3-4 tablespoons or 60-70 grams of this spice mix for 1 to 1-1/2 kg Meat.
• You must also add salt which is not included in this spice mix.

Try this homemade spice mix while making Nihari and you'll feel the difference of taste and aroma, as well as the satisfaction of using pure and fresh ingredients. Go for it, without any FEAR OF FAILURE.

thanks,

thine eternally,

NOVICE

CHICKEN POTATO DIAMONDS

CHICKEN POTATO DIAMONDS 

EQUATION:

Cutting time                  10 Minutes

Cooking Time:               25 Minutes

Expenses:                     Rupees 100 only (Less than a US Dollar) 

Yield:                             Enough for 3 persons

This easy cook recipe is full of tanginess and spice with a beautiful look. Can be taken with boiled rice, chapati, or naan. I would also suggest a change in spices according to your taste.

Traditionally, every home faces the daily predicament of deciding what to cook today. Moms everywhere face this. In Pakistan, we mostly cook the chicken as only a meat dish and seldom try vegetables mixed with it. We have Qorma, Karahi, Achari, Bhuna, etc as our traditional food, though we enjoy Chinese Chicken Chilies and Vegetables but don't try it with local cuisine because the male counterpart in our society will not approve of that and the woman in the kitchen will face humiliated when asked sarcastically "How the hell did you add vegetables with chicken?"

This is true and this is what our women folk face daily resulting in no experimental cooking, no more trying new ideas of cooking.

I tried this very very simple dish and I, believe me, everybody at home loved it. Why? Because it was something which they've never thought of. It was novel. It is also time friendly, just cut small cubes or diamond cuts of the potato and add in the curry of chicken, add a few more spices of your choice, and bang! here is our simple chicken Potato curry. 

Let us start our dish with the name of ALLAH.

REQUIRED INGREDIENTS:

1. 125 Grams Chicken (with or without bones)
2. 125 Grams Potatoes (Boiled and cut in Diamond Shaped Cubes)
3. 1 Medium Onion
4. 2 Medium Tomatoes (Cut into Diamond shape)
5. 3 Green Chillies (Thinly Cut)
6. 1 Tablespoon Chat Masalha
7. 1 Teaspoon Mustard Paste
8. 1 Teaspoon Black Pepper
9. Salt to Taste
10. 3 Tablespoons Oil
11. 1 Tablespoon Ginger Garlic paste
12. Coriander Leaves for Garnishing

HOW TO PREPARE:

• Half boil Potatoes and cut them into the diamond shape
• Cut the chicken into a Diamond shape if using boneless chicken
• Do the same with Tomatoes
• Thinly slice the green chilies
• Marinate Chicken in Chat Masalha, Mustard Paste and, Salt. Leave it in the fridge for one hour
• Heat oil and saute onions till soft
• Add Ginger Garlic paste, fry for 2-3 minutes
• Add Tomato Diamonds and cook till soft
• Now add Black Pepper and a pinch of Salt (Salt may be adjusted at the end)
• Add Chicken and cook till soft
• Add some water (according to taste)
• Now add Potatoes, cook for 2-3 minutes and lower the heat 
• Sprinkle sliced green chilies
• Put the Lid on and let it simmer for 2-3 minutes
• Take it into a Dish and sprinkle thinly cut Coriander leaves 
• Serve with Chapati, Naan, or boiled Rice.

Am sure this easy cook recipe will change the concept of elaborate cooking and easy last-minute preparation of this dish will be added to your table.  It can also be made with leftover chicken and any other Vegetable planned to be thrown in the waste, Just try something, don't ever throw your leftover food, turn it into something new and enjoy your culinary expertise, Hahahaha.  Make it in minutes without any FEAR OF FAILURE.


Thanks,

thine eternally,


NOVICE

CHOCO BROWNIE CUPCAKES

CHOCO BROWNIE CUPCAKES

INTRO:

Chocolate Brownie Cupcakes are more favorite among children but adults also like them. Filled with crushed Walnuts or Peanuts give them a great taste and flavor. 

The Brownie's birthplace is the USA. It is classified as a bar cookie rather than a cake because traditionally it is eaten with fingers like a cookie or biscuit and not with a fork.  The first published recipe of Brownie goes to Ms fanny Farmer who in 1905 tried her chocolate cookie recipe into a bar cookie baked in a rectangular baking pan.

The difference between a Brownie and a cookie or a cake is that Baking Powder Or Baking Soda is not used in Brownies, thus it is neither a fully puffed-up cake nor a flat cookie.

Although later on Brownies were made with baking powder and soda as well, with the inclusion of chocolate and nuts, etc and I think that can be classified as Brownie Cake. 

Now, I must start preparing these cupcakes as my kids are anxious to see me start my work so that they can have a go at these delicacies immediately after the same is a little cooled to be taken in the mouth. 

Let us start with the name of ALLAH.

EQUATION:

• Preparing of Batter & filling of cups           25 minutes
• Baking                                                       20 Minutes
• Cooling                                                      15 Minutes
• Yield                                                          18 Cupcakes
• Expenses                                                  150 Rupees (About  One Us Dollar)

INGREDIENTS:

1. 1/4 cup Maida (All-Purpose Flour)
2. 2 Large Eggs 
3. 1/2 cup melted Chocolate 
4. 1/2 Cup Oil
5. 1/2 Cup Crushed Walnuts
6. 3/4 Cups Packed Brown Sugar
7. 1 Teaspoon Baking Powder
8. 1/2 Teaspoon Salt
9. 1/2 Cup Strong Black Coffee

METHOD:

• Arrange Paper Cupcake Molds in the Cupcake Pans
• Preheat Oven to 180 C, 350 F, or Gas Mark 4 for 20-25 minutes
• Melt chocolate in a double boiler or in a Microwave
• In a bowl mix melted Chocolate and Oil 
• In a separate bowl beat Brown Sugar and Eggs until combined and foamy
• Pour this mixture into the Chocolate Mixture and whisk to combine
• Add Maida (Flour) and fold it 
• Add Coffee and Salt
• Coat crushed Walnuts in Flour and add in the mixture
• Pour into the molds and sprinkle some crushed walnuts on top (Optional) I did this in half of the Cupcakes for a change
• Bake for 20-25 minutes or till become puffed up 
• Take out and cool them on the Cooling Rack for 15 minutes
• Enjoy and feel the crunch of Walnuts in your mouth

Try this recipe without any FEAR OF FAILURE and make your kids and their friends enjoy them with a lot of thanks for you.


thanks,


NOVICE