Saturday, May 16, 2009

Maaheqaliya and Khadi daal



Maaheqaliya is a typical Hyderabadi dish,but not a very common one,when I got married and did not know cooking,I missed this a lot, and searched for the recipe on net,books...but without any luck, finally I got this recipe from my Mom,and a bunch of other recipes too, during her visit.
Sameeha liked this a lot and had it for lunch,then for dinner and then again next day,she asked if she can eat that again:-).
Recently Sameeha got infected by conjunctivitis, she suffered with it for almost a week,from high temperature and 'Lalita Pawar' type of eye, and vomiting.
Then Alhamdulillah she got better,but now her infection has passed on to Huda,and now mypoor baby is sick,Sameeha was co-operative in the matter of medicines and eye drops,but a little bit fussy with suppositives, but Huda is impossible with medicines,drops,suppositives....everything! Today MashAllah I can see little improvement in her condition,her temperature has subsided,but still she is little cranky.
So here goes the recipe,
The basic recipe of Maheeqaliya is similar to that of Bagaare baingan
Ingredients for Maaheqaliya

1)Mutton 300 gms
2)peanuts 3 Tbsp
3)sesame(thil) 3Tbsp
4)dessicated coconut 1/2 cup(usage of kacha naaryal makes it all the more tasty)
5)dhanya powder 1 Tsp
6)zeera pdr 1 Tsp
7)onion 3 medium
8)ginger garlic paste 2 tbsp
9)salt
10)red chilli powder 1.5 tsp
11)turmeric 1/2 tsp
12)curry leaves 2 sprig
13)green chillies 2-3
14)cilantro
15)tamarind pulp 1 cup
16)oil
17)methi,zeera and mustard seeds for tempering
Method:

--In a frying pan,heat oil and fry the sliced onions,till it starts getting golden brown,chill,you don't need to worry about it getting crispy,as anyhow you have to grind it.
--Dry roast peanuts,sesame and coconut.Grind all this together,I grind sesame first ,when it is grounded to fine powder I add the rest(peanuts,coconut,onion).
--Take this grounded masala and to it add red chilli powder,turmeric,salt,dhanya powder,zeera powder and keep it aside.
--Soak the tamarind in warm water.
--After some time squeeze out the pulp and strain,reserve the tamarind pulp.
--In a saucepan,heat oil add methi,zeera and mustard seeds,when it starts spluttering,slip in the mutton,fry for some time and then add ginger garlic paste,fry till you get the pleasant aroma of fried g/g,then add the grounded masala, and bhoonofy(fry)really well,till the color of the mixture is golden,stirring constantly,this masala has the tendency to stick to the bottom of the pan,so keep scraping the bottom and the sides,while you stir,you need to fry(bhoono) it good,otherwise you will be able to find the presence of peanuts VERY prominent.
--After frying,slowly add the tamarind pulp into the mixture and then add curry leaves ,cilantro and slitted green chillies ,wait till the mixture starts bubbling,add water if necessary.
--Lower the flame,and cover the saucepan and let it cook on low flame till the mutton is tender, stir it constantly,scraping the bottom, at this point you can taste and check if salt,dhanya powder or zeera powder is ok, if not u can add now.
--After the mutton is tender,check the consistency of the curry,and if necessary add water and let simmer for additional five minuites turn off the stove,but let it stand for a while.
--Serve hot with Khadi daal and chawal. great with roti as well!

Khadi dal:
Masoor dal 1 cup
Onion 1
g/g paste 1 tsp
turmeric 1/4 tsp
red chilli powder 1 tsp
salt
cilantro
green chillies 3 slitted
oil
water

Method:

--Heat oil in a saucepan,add onion and fry till onion is translucent,then add g/g paste,red chilli powder,turmeric,salt ,fry and then put 1 cup water(some people like it whole and some cooked mushy,I like itwhole so less water,you can alter your way:)) into it.
--to the water add chopped cilantro and slitted green chillies, taste a drop of the water,if it tastes like tear then the salt is right(yeah wierd this tip was shown to me by my sis)!
--Now when this water starts boiling,put the washed masoor dal in the boiling water,wait till it starts boiling again, and then lower the flame cover the saucepan and let it cook,keep checking,it is cooked really fast.
--After it is done garnish it with chopped cilantro.

6 comments:

meeso said...

I love your new layout... It's so calming and pretty :) These recipes look delicious, I am so tempted by mutton and lamb dishes!

Yasmeen said...

Delicious! this used to be our typical weekend lunch.Sorry to hear about your girls health,my kids were sick too last week.Allah khair karain,taking care of sick kid is the toughest part of parenting.

Mona said...

Lovely combination Syeda! I just loved going through both your recipes. I can enjoy the combination of Mahekhalya and Khadi Masoor ki dal anytime for a delicious Hyderabadi meal.

Behbood said...

yea...this combination is hydro-logically accepted. :)
Also, maheeqaliya with boiled eggs is yummy too.

shaista said...

never heard of this dish...looks yummy

mummyjaan said...

Mahekhalya is the dish that led me to Zaiqa and food blogs in general. I was searching for the recipe on google and found Mona's blog - and that opened up other food blogs to me.

You guys are awesome - food bloggers, I mean. A little strange ;), but awesome all the same.