Qubani Ka Meetha

Qubani Ka Meetha (Hyderabadi special sweet from Dried Apricot)

Ingredients

• 1) Dried Apricot (Qubani) – 250 gms
• 2) Sugar – 250 gms
• 3) Milk Cream – 100 gms.

Method

• 1) Soak the Apricots in water overnight.
• 2) Remove the seed (note that the kernel inside appears and tastes like Badam, though small in size). This kernel can be used for garnishing.
• 3) Now take the deseeded soaked Apricots and puree it by running it through a mixer grinder.
• 4) Take a deep bottomed pan and heat it. Add a tsp of water. To this add Sugar.
• 5) Boil the sugar and bring it to a 1-string consistency.
• 6) Add the ground apricots, cook on low flame; keep stirring.
• 7) After about 20 mins or so, the mixture assumes a jam like consistency and a dark brown color. You know now that it is done.
• 8) Garnish it with Apricot kernels.
• 9) Refrigerate the mixture and serve with Cream or Ice Cream.

Chatpata Mango Chutney (Tokku)

Chatpata Mango Chutney (Tokku)
This is one Mango chutney (Tokku) I personally relish. Fortunately Raw Mangoes are available these days even during offseason (but not as sour as desired). This Mango chutney goes best with rice and a generous spoon of ghee! You can refrigerate this Chutney for close to 1 week in the fridge.

Ingredients

• 1) Raw Mangoes – 2 nos
• 2) Fenugreek Seeds (Methi/Menthya beeja) – 2 tsp
• 3) Dried Red Chilies (Bedige if available) – 6-7 pieces
• 4) Green Chilies – 2 nos
• 5) Curry leaves – a few
• 6) Salt to taste
• 7) Oil – 1 tbsp
• 8) Sugar – 1 pinch
• 9) Asafetida (Hing/Hingoo) – 1 pinch
• 10) Turmeric (Haldi/Arashina) – 1 pinch
• 11) Mustard Seeds (Sasive) – 1 tsp

Method

• 1) Take Fenugreek Seeds (Menthya) and Red Chilies (Byadige Menasinakai) and roast it till the seeds turn deep brown.
• 2) Grind the above mixture along with Turmeric and Hing into a coarse powder and keep aside.
• 3) Grate the mangoes and keep aside.
• 4) Take a deep pan and heat the oil. Add Mustard Seeds (Sasive) till it splutters. Add some Hing. To this directly add the grated mangoes and mix well.
• 5) Add Curry leaves and mix well. Cook for about 1-2 minutes.
• 6) To this add the Chili/Fenugreek powder and mix well.
• 7) Add Salt to taste
• 8) Your chutney is ready when the mixture does not stick to the pan.

Veggi-Fruity Grilled Chat

Ingredients (Serves 2)

• 1) Capsicum – 2 nos (Medium)
• 2) Tomatoes – 3 nos (large)
• 3) Potatoes – 2 nos
• 4) Paneer – 200 gms
• 5) Banana – 2 nos
• 6) Papaya – 2 cups (diced)
• 7) Coriander leaves – 1 cup
• 8) Green Chilly – 2 nos (medium)
• 9) Other fruits of your choice (diced)
• 10) Chopped Lettuce (optional)
• 11) Lemon Juice – 2 tbsp
• 12) Salt to taste
• 13) 2 tbsp oil

Method

• 1) Grind Coriander, Chilly and Salt together like fine chutney, keep aside.
• 2) Cut Potatoes, Paneer and Capsicum in to 1x1 inch squares, for potato the thickness should not be more than 1/2 cm.
• 3) Take some oil in a fry pan and shallow fry Potatoes on low flame. To this add 1 tsp of Coriander Chutney prepared earlier.
• 4) Take off potatoes and add Paneer and shallow fry along with some Coriander Chutney, generally the paneer will assume a greenish tinge. Sprinkle some salt to taste.
• 5) Add some oil to the pan and stir fry Capsicum and Tomato separately. Don’t overheat the tomatoes as it can easily become saucy and tender. Sprinkle some salt.
• 6) Cut fruits and set aside.
• 7) Toss all the items with a good dash of Chat Masala, your Veggi-Fruity Chat is now ready!