Chicken Nihari

Nihari (Urdu: نهاری‎) is a popular meat dish of Pakistan, Bangladesh and among the Muslims in India.The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار‎) which means "morning" after sunrise Fajr prayers. This dish was usually eaten in the early morning (puritans would indulge in this delicacy before sunrise, right after the Fajr prayers)

I first tasted this dish during a get together here in Kuwait. A few years back we used to have a very active forum which closed down due to differences among the members. Guess nothing good lasts for ever! But I found some very good friends due to this forum with whom I continue to keep in touch. We also managed to hold picnics/BBQ's and on one such occasion Mutton Nihari was served by the wife of one Forum member. It was very tasty and am yet to taste a similar mutton curry! Recently I searched for this recipe and since mutton is not a favourite with my household I substituted chicken and made a Chicken Nihari. Beef can also be used. I am yet to reach the same taste but will continue to try.

Chicken Nihari
Copied from Khana Khazana

Ingredients:
Nihari Masala:

1. 6 dry red chillies
2. 2 tbsp cumin seeds
3. 2 tbsp fennel seeds
4. 1 tbsp cloves
5. 3 green cardamoms
6. 2 black cardamoms
7. 12 black peppercorns
8. 1 bay leaf
9. 1 blade mace
10. 1 tbsp dried ginger powder
11. 1/2 tsp dried garlic powder
12. 1/2 tsp nutmeg powder
13. 2 1-inch cinnamon sticks
14. 2 1/2 tbsp chana/gram dal
15. 1 star anise

Roast the above ingredients till aromatic. Grind and sieve till fine powder. Store.


For the Nehari gravy:

1. 500 grams mutton leg pieces on the bone/ shin-shank OR chicken
2. 3 tbsp ghee/ clarified butter
3. 2 1/2 tbsp Nehari Masala
4. 2 – 3 tbsp wheat flour
5. 1 onion, finely sliced

Method:

1. Heat the ghee in deep-bottom vessel. Add the mutton pieces and fry for about 5 minutes.
2. Add the Nihari masala and stir continuously till the masala and the mutton pieces have blended well. Stirring will prevent the masala from burning.
3. Add about 7-8 cups of water and cook on low flame till the mutton is well-cooked. You can use about 6 glasses of water if you’re using a pressure cooker.
4. In another bowl, dissolve the wheat flour in water enough to make a moderately thick liquid. Make sure no lumps are formed.
5. Once the mutton has cooked, pour in the dissolved flour gradually while continuously stirring. Mix well for about 5 – 10 minutes till the gravy thickens.
6. Add the deep fried onions and cook for another 20 minutes. Nalli Nehari is ready to serve! Nihari tastes best with naan. For a complete Nihari meal, serve chopped coriander leaves, finely sliced green chillies, grated ginger, and slices of lemon alongside for garnish as per taste.


Note:
1. Balance the cooking time according to the kind of meat you use – you can use chicken or boneless Mutton/beef pieces (meat on the bone enhances the taste).
2. Mutton/beef pieces have to be very tender (melt-in-mouth)
3. Stirring is the key technique for this recipe. Make sure you do that well.

Canned Tuna Cutlets

Tuna cutlets are a favourite at home and it needs a lot of prodding and pleading from the entire house for me to finally oblige. Even though it is not that difficult, it does take some time to get it finally into plates and it takes just a few seconds to finish everything! Out here the canned Tuna has been shrinking each year. If I remember, not many years back each tin weighed around 250 gms and then reduced step by step, barely noticeable by anyone. It rested at 185 gms for sometime and recently I discovered that it has come down to 165 gms but there is no letting down of the price. During promotions one grabs 4 pieces/per pack only to find that the weight has come down! The 185 gms is also sold separately but one has to be very careful to spot the difference. I think the consumers are always being let down! Anyway, let me get down with the recipe and stop cribbing.

Tuna cutlet

Ingredients

1- White meat tuna Canned - 3 nos.
2- Potatoe large - 3
3- Diced ginger, Garlic - 2 Tbspn each
4- Diced green Chilly - 1 tbspn
5- Big onion - 300 gm
6- Garam masala -1 tsp 
7- Red chilly + pepper and coriander powder - 1 tsp each 

Method

Saute 3,4,&5 until a little brown or you can even microwave for 5 minutes on high to reduce the sauting time.

Add the powders and then the tuna. Fry it for a while and add the mashed potatoes.

Make it into desired shapes and dip in beaten egg and bread crumbs.

 It is best to make them still warm since this will ensure that the cutlets don't break while frying.

Enjoy!

Payare Payasam

Parippu Payasam/ Parippu Pradhaman (Mung bean lentils cooked with jaggery and Coconut Milk)

Copied from Mareena's Recipe Collection

Payasam served in a wine glass!

Ingredients

Mung bean lentils (washed and drained)- 1/2 cup
Ghee/Clarified butter- 4 tablespoons
Jaggery- 250 gms (Since we like our payasam less sweet I used only 200 gm)
Water- 1/4 cup
Coconut milk(1st extract)- 1/2 cup
Coconut milk(2nd extract)- 3/4 cup
Coconut milk(3rd extract)- 1 cup
Powdered cumin- 1/2 teaspoon
Powdered cardamom- 1/4 teaspoon
Powdered dry ginger- 1/4 teaspoon
Salt- a pinch

For the Garnish

Coconut bits- 2-3 tablespoons
Cashewnuts (whole or bits)- 2 tablespoons
Sesame seeds (black)- 2 teaspoons
Raisins- 1 tablespoon

Method

Heat 1 tablespoon ghee and fry the garnish items till golden brown and keep aside.

Heat 3 tablespoons ghee in a pan and fry the mung lentils till they turn almost red in colour. Add enough water. Cover and cook till the lentils are cooked.

In another utensil, put the jaggery, preferably grated, along with 1/4 water and let boil till the jaggery is melted and you get a slightly thick consistency. (When you lift up sthe spoon the drop wont drip very easily.) Switch off the heat. Strain the jaggery syrup into the cooked dal through a strainer. Reheat the pan containing dal and cook while stirring, till the mixture turns thick.Now add the 3rd extract(the most diluted form of coconut milk) and continue cooking till the mixture turns thick. This may take some time. Once the mixture is thick, add the 2nd extract and let boil. Add the 1st extract and mix well. As soon you spot the first bubble, add the salt, cumin powder, ginger powder and cardamom powder and mix well and switch off the heat.
Add the garnish and serve either warm or chilled.