February…..the month of love is here and I can see the shops/malls with heart shaped LED lights, red color heart shaped balloons….red roses…etc. A lot has changed since the time….I came to know about Valentine’s Day. I think I was doing my graduation then, one of my friend came rushing into the class wearing a pink color dress and announced today is ‘lovers day a.k.a. Valentine’s Day’ and those who are wearing red are engaged (means they have boy friends) and those wearing pink are without boy friends….we all looked at each other and busted into laugh….it sounded so silly at that time….
But now lot has changed….the entire meaning of Valentine’s Day has changed…thank you TV…now it is not just a day where you celebrate with your boy friend or girl friend….it is a day where you celebrate with your loved ones may be family or may be friends or may be both….You are getting huge discounts on eat-outs, restaurants, etc…to take your loved ones for celebration….People order cake too…to celebrate the occasion…mid night home delivery options to surprise the loved ones are available these days….Love is not hidden….it is shown these days….
As the George Bernard Shaw said, “There is no love more sincere than the love of food”….being a food blogger…I thought I should celebrate my love for food….and so I thought I will post my three most favourite recipes this month. I make these more often but never blogged. These recipes were asked by many of the readers of this place but somehow I skipped posting them…
Throwing of the laziness…here I am with my first favourite recipe….’NIHARI’….The word has come from Arabic word ‘Nahar’ which means ‘Morning’….this dish is served in the morning during breakfast. Till date this dish is prepared on the roads of Hyderabad in huge vessels during early mornings. The preparation and marination starts from wee hours of morning or you can say past mid night. Everyday the ‘Nihari’ is made and served in breakfast in most of the Muslim restaurants on road side even today…..
I have mentioned about Nihari in my Bakrid post. But the way I made it today is quite simple and little less in spice. I kept the spice level low thinking of my Lil’M….The traditional one is made with lamb head and legs along with generous amounts of Indian spices. You know my mom makes this whenever we get attacked with common cold…this is her home remedy for cold. She also makes this more often during winters…as the soup gives you the much warmth needed during the season…..As the soup is rich and spicy…it is mostly eaten during morning so that you get enough time to digest before you take your lunch.
I make this soup much often during winters. My way of indulging this soup is quite simple….I make phulka’s and tear them into bite size pieces. Pour piping hot soup in a bowl and soak in the phulka pieces. Let it remain for 2-3 minutes. If I feel like the phulka has soaked all the soup…I will add more….wrapping my palms around the bowl of hot soup and wrapping the same warm palms around the soft pink cheeks of lil’M in between…..seeing her playing with the soup…trying to cool it…by drawing her rosy lips in a shape as if she is going to kiss the soup…..chilli morning, cool breeze, robust soup and naughty lil’M is all I need to say…I am lucky….and I am happy….Allhumdulliah….
- 200 gms. Tender lamb bones
- 1 Onion, sliced
- ½ tbsp. Ginger-Garlic Paste
- 1 green Chilli, slit length-wise
- ½ tbsp. black Pepper powder
- 2 Cardamoms + 1 1’ inch stick Cinnamon + 2 Cloves
- 10 Black Peppercorns
- ½ tbsp. Garam Masala
- ½ cup fresh Coriander leaves
- ¼ cup fresh Mint leaves
- 2 Cloves
- 2-3 tbsp. sliced Onions
- ½ tbsp. Ginger-Garlic paste
- Add all the ingredients mentioned under “Ingredients” section except coriander leaves and mint leaves to pressure cooker and add 1 cup of water.
- Pressure cook for 6-8 whistles or until the lamb bones are soft (they should be so soft that you can easily bite with your teeth).
- Once the lamb bones turn soft, turn off the flame and let the steam settle down. Open the lid and add 4 cups of water along with coriander leaves and mint leaves.
- Allow it to boil, and once it starts to boil check for salt. Boil it for 10-15 minutes or till the water is reduced to ¾ consistency. Now broth is ready. Turn off the flame and set aside.
- Meanwhile in a heavy bottom cooking vessel, add oil and when it heats up add cloves and sliced onions. Fry till onions turn nice golden. Now add ginger-garlic paste and fry till raw smell of ginger-garlic disappear.
- Turn off the flame and soon add the broth to the tempering. Cover with lid for 5 minutes (by doing so you will seal the aroma and flavours of tempering).
- Serve hot by garnishing with fried onions, minced coriander and lemon wedges. Your ‘nihari’ is ready to go with roti/phulka/naan/pav.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
This winter warmer soup, which is my favorite is going to participate in Winter Warmer Recipe Challenge @ Sayantani‘s A Homemaker’s Dairy, where she is also giving away e-gift coupon through CupoNation and also this soup is going to participate in Priya’s Valentine’s Day Recipe Contest @ Priya’s Versatile Recipes.