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.  

Achari Keema Matar

 

          Keema Matar is a very popular dish in most of the Indian restaurants and Dhabas. They are served with naan, tandoori roti, kulcha, paratha, phulka, jeera rice or veg. pulao for a nice comfort meal. 

          However, I gave a slight twist to this recipe by adding some lime pickle to enhance the flavour of the dish & for a lingering achari flavour. It took the dish to a next level and turned out very yummy with a slight tang. So check out a step by step pictorial recipe to prepare it. 

• 400 gms. chicken keema / mince, washed well & drained
• 1/2 cup green peas (I used frozen ones)
• 3 tbsp. oil
• 2 bay leaves
• 1" cinnamon 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste 
• 1 tsp. tomato paste
• 1-2 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. cumin powder-coriander powder
• 1 tsp. garam masala powder
• salt to taste 
• 1 tsp. kasuri methi, crushed
• 1-2 tsp. lime pickle
• 2 green chilies
• 1 tsp. coriander leaves, chopped

          Heat oil and temper with cumin seeds, bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add 1 chopped onion and stir fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the keema and combine well. Cook on a high flame for 2-3 minutes. Add 1 cup water, salt, green peas and green chilies. Cover and cook till it is semi dry.

          Add the kasuri methi, pickle, remaining chopped onion and garam masala. Give it a stir and cook further for 2 minutes. 

          When done, garnish with coriander leaves and serve with naan, tandoori roti or kulcha for a nice comfort meal. 

                      Heat oil & temper with cumin seeds, bay leaves, cinnamon, cardamom 

                      and cloves. Sauté for a few seconds. 

                                 Add 1 chopped onion and stir fry till light brown. 

                     Add the ginger-garlic paste, tomato paste & all the dry spices mixed with 

                     some water. 

                                  Sauté till the oil separates.

                       Add the keema & combine well. Cook on a high flame for 2-3 minutes. 

                   Add 1 cup water, salt, green peas & green chilies. Cover & cook till almost dry.

                   Add kasuri methi, pickle, remaining chopped onion & garam masala. Give 

                   it a stir and cook further for 2 minutes. 

                                 When done, garnish with coriander leaves.

                             Serve with naan, tandoori roti or kulcha for a nice comfort meal. 

Rajma Keema Masala

          All the Rajma (Kidney Beans) lovers, how about pairing it with some keema / mince (either chicken or mutton) for a non-veg. version? It turns out real yummy, with full of flavors and a blend of various spices. I also added some almond paste for a little bit of richness. 

          You can relish with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also goes well with appam or dosa. So check out the step by step pictorial recipe to prepare it.

          Rajma or kidney beans is very popular in the Northern regions of India, especially Punjab, and is a favorite menu in all restaurants and dhabas across the country and worldwide. So a slight twist here and there will take your usual dish to a next level. 

          Rajma is extremely healthy as it contains proteins, fibre, helps in lowering cholesterol, is good for diabetics and prevents hypertension. So go ahead and try out this amazing dish by adding some chicken or mutton keema for a change. Trust me, it turns out super yummy. I like relishing it with hot steamed rice and a dash of lime.

• 200 gms. Chicken Keema / Mince, washed & drained
• 1 cup rajma (kidney Beans), soaked overnight
• 2-3 tbsp. oil
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1-2 bay leaves
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1-2 tbsp. almond paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander-cumin powder 
• salt to taste
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked rajma in 2 cups water till it turns soft, but not too mushy. Keep aside. 

          In a bowl, mix together ginger-garlic-paste, almond paste and all the dry spices with some water and keep aside

         Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds. Add the onion and sauté till light brown.

         Add the tomatoes and continue to stir fry till it is nicely mashed. Add the spice paste and mix well. Cover and simmer till the oil separates. 

          Now add the keema and give it a stir. Saute on a low flame till all the moisture has evaporated. 

          Then add the boiled rajma and mix everything well. Cover and simmer on a low flame till it slightly thickens to a desired consistency. Mash with a potato masher if you wish.

          When done, switch off the flame and add the ghee. Give it a stir and garnish with chopped coriander leaves.

          Serve with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also tastes awesome with appam or dosa.

                         Heat oil & temper with cinnamon, cardamom, cloves, bay leaves 
                         and cumin seeds. 

                                Add onion & saute till light brown.

                                 Add tomatoes & continue to stir fry till it is nicely mashed. 

                                Add spice paste & mix well. 

                                  Cover & simmer till oil separates.

                    Add keema & mix well. Saute on a low flame till moisture has evaporated. 

                  Add boiled rajma & mix well. Cover & simmer on a low flame till it
                  slightly thickens to a desired consistency.

                                Mash slightly with a potato masher if you wish. 

                                  When done, switch off the flame & add ghee. 

                                  Garnish with chopped coriander leaves.

                     Serve with steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, 
                     paratha, poori, chapatti, appam or dosa.