Shola - Old Delhi style

 

           SHOLA, an ancient Mughlai dish hailing from the bygone days of Old Delhi, has been largely forgotten over time. Its roots trace back to Afghanistan or Peshawar, with its remnants now found sporadically in a handful of households and a few aged eateries nestled in the alleys of old Delhi. 

          This culinary gem can be relished as a satisfying standalone meal or savored alongside some refreshing raita. For a detailed guide on preparing my innovative fusion rendition, follow the step-by-step visual recipe provided. 

          The traditional method involves crafting SHOLA from leftover mutton korma,  incorporating elements of spinach, lentil and rice. This makes it a clever way to repurpose any culinary excess.

          Alternatively, the option to introduce mutton or chicken mince exists as well. Reminiscent of the esteemed Mughlai delicacy Haleem, SHOLA boasts similar characteristics.

           Inspired by this remarkable recipe, I've introduced my own twist by replacing rice by Foxtail millet and mutton with chicken. The result is a nourishing, well rounded and diabetic friendly one-pot masterpiece. 

• 1 cup boneless chicken, finely chopped / chicken keema
• 1 cup spinach, roughly chopped
• 1/3 cup foxtail millet, soaked for an hour
• 1/3 cup split green moong dal, soaked for an hour
• 3 tbsp. oil
• 2 tbsp. ghee
• 2 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1 tsp. salt or to taste
• 1 tomato, chopped
• 1/2 cup curd 
• 2 green chilies, slit
• 1 tbsp. Chopped coriander leaves, chopped green chilies, ginger julienne & lemon wedges to garnish

          Heat oil in a pan / kadai and sauté one sliced onion till light brown. 

          Now add the ginger garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

          Add the tomatoes and stir fry till it is mashed. 

          Next add the chicken and continue to sauté till well browned. 

          Then add the curd and keep sautéing till it leaves the sides of the pan. 

          Now add the chopped spinach, soaked moong dal and millet, slit green chilies and 3&1/2 -4 cups water. Pressure cook for 5-6 whistles. 

          Meanwhile, for the tempering, heat the ghee in a pan and fry the remaining onion till light brown. 

          To serve, spoon the prepared SHOLA into a serving dish and pour the tempering over it. 

          Garnish with chopped coriander leaves, chopped green chilies, ginger julienne and lemon wedges. Enjoy this delicious one-pot delicacy just as it is or with some raita.  

                                  Heat oil & sauté one sliced onion till light brown. 

                        Add ginger garlic paste & all the dry spices mixed with 1/4 cup water. 

                        Sauté till the oil separates. 

                                  Add the tomatoes and stir fry till it is mashed. 

                                 Next add the chicken & continue to sauté till well browned. 

                          Then add the curd & keep sautéing till it leaves the sides of the pan. 

                                  Now add the chopped spinach, 

                                  soaked moong dal and millet, slit green chilies 

                                  and 3 & 1/2 - 4 cups water. 

Pressure cook for 5-6 whistles. 

  Meanwhile, for the tempering, heat the ghee in a pan & fry the remaining 

onion till light brown. 

                                  To serve, spoon the prepared SHOLA into a serving dish

                                  and pour the tempering over it. 

                       Garnish with chopped coriander leaves, chopped green chilies, ginger 

                       julienne and lemon wedges.

                            Enjoy this delicious one-pot delicacy just as it is or with some raita.  

Chicken Sausage in Tomato Makhani Gravy

          Chicken sausages are always welcome and liked by most people. In fact they are absolutely easy and simple to prepare in your own kitchen. There is no need to go in for the store bought ones. Serve them as it is, with toasted bread or as hot dog. 

          So how about some leftover homemade sausages cooked in a creamy tomato makhani gravy? This is exactly what I did and should confess that it turned out really yummy. You can relish as a side dish with any form of rice or Indian bread. So check the step by step pictorial recipe to prepare it.

Chicken Sausage -

• 1 chicken breast, ground to a smooth paste (makes 4-5 sausages)
• 1 small onion, chopped finely
• 1 tsp. ginger, grated
• 2-3 garlic cloves, grated
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves
• 2-3 tbsp. grated cheese
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. lime juice
• 2-3 tbsp. oil 

          In a bowl, combine all the above mentioned ingredients into a dough. Refrigerate for 25-30 minutes.

          Take a small portion of the dough and form into a log. Place it on a greased aluminum foil and wrap it by fastening both the ends securely. Make similar sausages with the remaining dough.

          Bring sufficient water to a boil. Drop the wrapped sausages in it and cook on a medium flame, covered for 8-10 minutes. Drain and allow it to cool down, before unwrapping them.

            Heat oil in a pan and shallow fry the sausages till light golden in colour. Drain and keep aside.


     

Tomato Makhani Gravy - 

• 1 onion, roughly chopped
• 2 tomatoes, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 8-10 cashew nuts, soaked for 15 minutes
• 3 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1-2 dry red chilies
• 1" cinnamon stick
• 2 green cardamoms
• 3-4 cloves
• 1/4 tsp. asafoetida
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• salt to taste
• pinch of nutmeg powder
• 1 tsp. kasuri methi, crushed 
• 2-3 tbsp. cream
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee

          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, dry red chili and asafoetida. Sauté for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the kasuri methi, nutmeg powder and salt. Stir fry till the oil separates. Add the cream and mix well.

          Add 1 cup water and the fried sausages. Cover and cook for 3-4 minutes. Switch off the flame. Add the ghee and coriander leaves. 

          Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.

                                 Grind cashew, onion, tomatoes, ginger, garlic & green chilies
                                 into a smooth paste. Keep aside. 

                                The boiled sausages.

                                Unwrap them when it cools down.

                                Slice them as desired. 

                                Heat oil & shallow fry sausages till light golden in colour. 
                                Drain and keep aside.

                                Heat oil & temper with cumin seeds, cinnamon, cardamoms, 
                               cloves, dry red chili & asafoetida. Saute for a few seconds. 

                                Add all dry spices and stir fry for a few seconds more. 

                         Add ground paste & cook, covered for 4-5 minutes on a low flame. 

                         Add kasuri methi, nutmeg powder & salt. Stir fry till oil separate.
                       

                                 Add the cream and mix well.

                          Add 1 cup water & fried sausages. Cover & cook for 3-4 minutes. 

                               Switch off flame. Add ghee & coriander leaves. Give it a stir.

                               Serve as a side dish with any form of rice or Indian bread.

Chicken Stir Fry - South Indian Flavour

          This is an easy and a healthy stir fry side dish made of chicken and few mixed veggies. I added some sambar powder for a South Indian flavour. It goes very well with either rice or chapattis. You can add any other veggies of your choice and a different spice flavor according to your preference. It can also be served with noodles or pasta. So make this colorful stir fry and enjoy a simple meal with your loved ones. 

• 1 cup boneless chicken cubes
• 1 capsicum, cubed
• 1 small carrot, sliced
• 1 cup cabbage, cubed
• 1 onion, cubed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• 1-2 tsp. sambar powder
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split black gram)
• 1 tsp. garlic, chopped
• 1 tbsp. spring onion, chopped
• 1 tsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the chicken till it is lightly browned. Keep aside. Add remaining oil and temper with mustard seeds. Allow it to splutter.

          Add the curry leaves, urad dal and asafoetida. Sauté for a few seconds and then add the garlic. Stir fry for a few seconds more.

          Add all the veggies and continue to stir fry for a minute. Add the sautéed chicken and all the dry spices. Mix well, cover and cook for 2-3 minutes or till the chicken is cooked. 

          Switch off the flame and transfer to a serving plate. Garnish with chopped spring onion and coriander leaves. Serve as a side dish with either rice or chapattis. 

Chicken Sausages

           Chicken sausages are always welcome and liked by most people. So how about some homemade sausages prepared in your own kitchen? They are so easy and simple to make that they can be a perfect brekkie - English style if paired with toasted bread or served as hot-dog. 

          They can also be relished as appetizers with green chutney, tomato ketchup or mayo. Serve them to your kids as a lunch box meal or after school snack. Options are plenty. So check out the step by step pictorial recipe to prepare it.

• 2 chicken breasts, ground to a smooth paste (makes 4-5 sausages)
• 1 onion, chopped finely
• 1" ginger, grated
• 2-3 garlic cloves, grated
• 1-2 green chilies, chopped
• 2 tbsp. fried onions
• 2-3 tbsp. coriander leaves
• 2-3 tbsp. spring onion, chopped
• 2-3 tbsp. grated cheese
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tbsp. oil
• 1 tsp. lime juice
• oil to deep fry

          In a bowl, combine all the above mentioned ingredients into a dough. Refrigerate for 25-30 minutes.

          Take a small portion of the dough and form into a log. 

          Place it on a greased aluminum foil and wrap it by fastening both the ends securely. 

          Make similar sausages with the remaining dough.

          Bring sufficient water to a boil. Drop the wrapped sausages in it and cook on a medium flame, covered for 8-10 minutes. 

          Drain and allow it to cool down, before unwrapping them.

          Heat 1-2 tbsp. oil and shallow fry them till light golden in color.   

          Serve as a tea-time snack, as an appetizer with tomato ketchup / green chutney / mayo or stuffed in hot dog buns. 

          They can also be served as a lunch box meal or after school snack. Options are plenty. 

                       

                     Mix all mentioned ingredients into a dough. Refrigerate for 25-30 min.

                   Take a small portion of the dough & form into a log. Place it on a greased

                    aluminum foil.

                               

                                 Wrap it by fastening both the ends securely.

                                  Make similar sausages with the remaining dough.

                    Bring water to a boil. Drop the wrapped sausages in it & cook, covered 
                    for 8-10 min. Drain and cool before unwrapping them.

                              Heat 1-2 tbsp. oil & shallow fry them till light golden in colour. 

                       Serve as a tea-time snack, as an appetizer with tomato ketchup / green 
                       chutney or stuffed in hot dog buns.