Julia Child in Delhi – Author Sadia Dehlvi Makes the Rarely-Seen Mango Qeema, H. Nizamuddin East
The great chef’s life in Delhi.
[Text and pictures by Mayank Austen Soofi]
If you want some of Delhi’s best home-made non-vegetarian dishes, then you ought to be friends with author Sadia Dehlvi. She, along with her cook Sabir, rustles out truly memorable meals. Their aloo saalan has acquired mythical proportions.
Ms Dehlvi belongs to the family that used to publish the legendary film and literary Urdu journal Shama. She has written two books on Sufism and her drawing room shelves are filled with academic books on that subject. This year she came out with a new book–Jasmine and Jinns: Memories and Recipes. It’s her memoirs embedded in a collection of family recipes including of dishes that are not found outside home kitchens.
Today Ms Delhi is sharing the recipe of kachha aam qeema with The Delhi Walla. She got this recipe from one Ameena Chachi. “Often while cooking, I call her up to check on ingredients and cooking methods,” says Ms Dehlvi. “She treated me to kacha aam qeema when I visited her last summer at her home in Civil Lines. I had not had it for decades, and it reminded me of the days when we all lived and ate together in our old family mansion on Sardar Patel Marg.”
Recipe for Kacha Aam Qeema – Raw Mango Mince
1 kg qeema
2 medium-sized onions, golden fried ( lal pyaaz)
4 medium-sized raw onions, finely sliced
I medium-sized raw mango, peeled and grated
2 green chillies (whole)
1 teaspoon red chilli powder
2 teaspoons garlic paste
1½ tsps ginger paste
½ teaspoon turmeric powder
2 teaspoons coriander powder
½ cup oil
Salt to taste
Heat oil and add golden-browned onions along with garlic and ginger paste, turmeric powder, coriander powder, red chilli powder and salt. Add a little water and fry for few minutes. Now add mince and fry the meat till the water it releases evaporates. Cook on slow fire for about 15 to 20 minutes till half done. Add a little water to ensure that the meat does not burn. Now add green chillies, mango, and raw onions to the meat and cook till done. Garnish with fresh mint leaves.
The making of Sadia Dehlvi’s Mango Qeema