Dalcha Gosht

Dalcha is a famous curry in hyderabad which is the combination of mutton and channa dal.A vegetarian version of dalcha is the combination of Kaddu and channa dal known as kaddu ka dalcha is also very famous in hyderabadi cusine.I first ate this at muslim weddings and after my marriage i ate this at my in-laws place.My m-law makes wonderful dalcha and i am writing down her recipe which i very frequently make at home.Here goes her recipe:-

Ingredients:-

Lamb mutton with bones 250 gms
Channa dal 500 gms
Kaddu/Sorakaya/Bottle gourd small chopped into big pcs
Ginger garlic paste 2 tbsp
Tamarind half of lemon (medium size)
Onions chopped 2
Green chillies 3
Curry leaves few
Red chilly powder 1 tbsp
Turmeric powder 1 tsp
Salt as per taste
Oil 3tbsp

Masala
Cinammom 1" pc
Cloves 2
Shahi zeera 1/2tsp
Elachi 1

Make a smooth powder of the above masala

Method:-

Marinate mutton with salt,turmeric,red chilly powder and ginger garlic paste and set aside for 1 hour.
Soak channa dal for 1 hour and pressure cook until soft.And mash the dal.
In a pan take oil when hot add onions and green chillies.Fry till onions are golden brown in colour.
Add marinated mutton and kaddu pcs.Saute for 3-4 minutes.
Now add the masala powder and mix thoroughly.
Cook mutton till soft.I used pressure cooker to soften the mutton.If using pressure cooker add enough water and pressure cook till mutton is soft.
When mutton is fully cooked add mashed channa dal,tamarind juice and curry leaves.
Mix throughly and cook for another 2-3 minutes till the curry is thick enough.

Serve hot with rice or parathas.

Check my other mutton curries.

Bendakaya Mamsam / Lady finger mutton curry

Ingredients:-

Mutton 500gms

Lady finger 250 gms

Ginger garlic paste 2 tbsp

Coriander powder 1 tbsp

Onions 2 chopped

Green chillies 2 chopped

Tomatoes 2 chopped

Red chilly powder 1 tsp

Turmeric powder 1/2 tsp

Garam masala powder 1 tsp

Oil 4 tbsp

Salt as per taste

Method:-

Cut ladyfingers into big pcs

Take 2 tbsp of oil,when hot add ladyfingers and fry until they are brown in colour.Remove and keep aside.

Now take the remaining oil in a pan/cooker,add onion and green chillies.

Fry till pink in colour.Add mutton pcs and salt.Saute for 3-4 mintues.

Then add ginger garlic paste,turmeric powder,coriander powder and red chilly powder.

Saute for another 3-4 minutes.

Add tomatoes and mix throughly.Let it cook for 4-5 minutes.

Add enough water and pressure cook till the mutton is soft.(in my cooker i cooked mutton for 4 whistle)

Open cooker when the pressure is gone,add fried lady finger to the mutton gravy.

Cook for 2-3 minutes till the gravy is thick.Remove from fire and serve hot with hot rice/parathas/rotis.

Shikampuri Kabab

Kheema/mutton mince 500gms
Channa daal 1/4 cup
Oil 2tbsp
Green cardamoms 6nos
Cloves 4
Cinnamon 2 sticksPathar ke phool (optional) 2 bunches
Shahi jeera 1/2 tsp
Onion 1 Chopped
Garlic 20 flakes
Red chilly powder 1tsp
Turmeric 1/2 tsp

Fresh coriander 2 tbsp
Fresh mint 2 tbsp
Green chillies 2
Oil to shallow fry
For the filling
Hung yogurt 250gms
Onions 1 (chopped finely)
Green chillies 2Fresh coriender 2 tbsp (finely chopped)
Fresh mint 2 tbsp (finely chopped)
Black pepper powder 1 tspSalt as per taste
Method:

1.Heat oil in a handi. Add green cardamom, cloves, cinnamon, mountain moss and royal cumin seeds.
2.Stir over medium heat. Now onions and garlic.Saute till done.

3.Add the meat ,channa daal,salt, red chillies and turmeric.
3.Now add the coriander, mint and green chillies. Stir.

4.Add 2 cups of water, bring to a boil till the daal is cooked and the water is completely absorbed.

5.When the meat is cooked, remove, cool and transfer to a blender and mince.
For the filling,

Take hung yogurt, add onions, green chillies, chopped coriander and mint. Add black pepper and mix it all in a bowl.

Now flatten each mince ball, place a portion of the filling in the middle and cover to make 3/4 inch patties.

Heat a little oil in a kadai and shallow fry the kebabs for 3-4 minutes, till they look brown.

This is my entry to "The Hyderabad Ramadan Food Festival" by Mona of Zaiqa

Ingredients:

Hyderabadi Dum Gosh Biryani

Eddited to add the new pictures

Warning:- Post is very lengthy but worth reading and making it.

When we think of biryani the first thing we get in our mind is the famous dum biryani of hyderabad.Apart from pearls hyderabad is famous for its dum biryani.Biryani is of two types pakki and kacchi gosh biryani.Pakki biryani is where mutton/chicken is cooked and layered with half cooked rice and kacchi gosh is where raw mutton/chicken is layered with half cooked rice.

Both of these types are cooked in dum i.e. bowl in which the mutton and rice are layered and sealed with chapathi dough and hot charcoal is placed above that and the flame should be kept at low so that the mutton and the rice is cooked in this slow process. We must ensure that vapours do not escape. Sealing with the dough is a cumbersome process, so I use aliminum foil to seal it and don’t use charcoal. I have been cooking this biryani every Friday since last 5 years, one can only close to the art of mastering biryani by preparing it regularly.

Learnt this biryani from a aunty in Muscat (oman) who is from Hyderabad. Had many disaster with this like once forgot to add oil,didn’t add salt, didn’t add lemon. Now I can say with convection that I have come close to perfecting the art of preparing Dum biryani.This is my mom’s and m-law favourite biryani.

The taste of biryani depends upon the rice used.I use Pakistani basmati rice, which is one its kind.

Before I start writing recipe, I am happy to share with you all that I made century with this post.And thank you all for your encouraging comments and your support has helped me to reach here.Now coming to the recipe.

Ingredients:-

For the rice
Basmathi rice 1/2 kg
Cinammon 3 pcs
Cloves 4
Shahi zeera 1 tbsp
Green chillies 4
Big elachi 1
Small elachi 2
Pudina 1/2-1 cup
Soak rice with all the above ingredients for 2-3 hours.

For mutton/chicken/lamb
Mutton 1/2 kg
Onions 4
Ginger garlic paste 1tbsp
Curd 2 cups
Cinammon 2
Cloves 3
Shahi zeera 1/2 tbsp
Japatri little
Lemon 1 big
Red chilli powder 1 tsp
Elachi small 1
Pudina 1/2 cup
Green chillies 2 slited
Salt as per taste

For layers:-
Lemon 1/2
Garam masala 1 tsp
Saffron a pinch Milk 1/2 cup Oil 1/2 cup
Coriender 1 cup
Fried onions

Method:-

Step 1
*Chop onions and deep fry onions.Keep half of the onions aside.
*Mix all the above ingredients and half of the onions and marinate for 2-3 hours preferably over night. (I usually soak it at night and next day i prepare biryani)
*Soak safforn in the milk for 2-3 hours.

Step 2*Cook soak rice and add salt.Cook till rice is half cooked.
*Drain all the water in a strainer

Step 3*In a thick bottom vessel spread 2 tbsp of oil.Spread half of the marinated mutton.
*Spread half of the rice.Squeeze 1 tbsp of lemon juice,sprinkle garam masala,2tbsp of oil.
*Then spread rest of the mutton followed by rest of the rice.Squeeze 1 tbsp of lemon juice,rest of the garam masala and 2 tbsp of oil.

*Now spread fried onions over the rice and sprinkle safforn soaked milk.
*Then spread coriender leaves. Step 4
*Cover the vessel with aliminum foil and put it on the stove.

*Firstly put on high flame for 30 sec and reduce to low flame and cook exactly for 30 minutes.
*Once switch off the flame,don't open.Let it stand for another 10-12 minutes.

This is best served with mirchi salan and raita.Mirchi salan recipe is here.

Note: Oil which is used to deep fry onions can be used in the layers.

Vapours should not escape, the foil should be very tight and if possible place a container with water above the foil so that vapours doesn't escape.

enjoy biryani.................................

Mirchi Ka Salan and 75th Post

Hyderabad is famous for its nawabi cusine hyderabadi dum biryani,mirchi salan,bagara baingan,double ka meeta,qurbani ka meeta and the list is endless.I end up doing all these dishes very frequently.Biryani i cook every week without fail and till today who ever came as a guest to house had a feast of biryani with mirchi salan and the kurbani ka meeta.Today i am going to write my recipe of mirchi salan and very shortly i will be writing about the dum biryani.

Ingredients:-

Big green chillies 10

Onions 2 (chopped)

Turmeric powder 1/4 tsp

Red chilly powder a pinch
Ginger garlic paste 15gms

Tamarind -- size of a medium lemon

Salt as per taste

Oil 5-6tbsp

For gravy paste

Fresh coconut 60gms

Peanuts 60gms

Sesame (Til) 30 gms

Cumin seeds (zeera) 10 gms

Coriander seeds (dhaniya) 10gms

Dry roast all of the above except coconut and make a fine paste and keep aside.

Tempering/Seasoning:-

Mustard seeds (Rai) Few

Cumin seeds (zeera) Few

Onion seeds (Kalonji,nigella seeds) 9-10

Curry leaves few

Preparation:-

• Wash green chillies and wipe it dry.
• Make a slit in the chillies so that the head remain intact.
• Deep fry chillies and keep aside
• Heat oil in a pan,add zeera,mustard,kalonji.Brown them well.
• Add curry leaves and onions.Saute till onions are well fried
• Now add ginger garlic paste and saute for some time.
• Add the grounded masala and fry continuously stirring to prevent if from sticking to the bottom.Fry till oil starts leaving the masala.
• Now add red chilly powder,turmeric powder and salt.Mix thoroughly.
• Now add the tamarind pulp and continue to saute if for another 3-4minutes.
• Add 1-11/2 glass of water and when it starts boiling add the fried green chillies and took till the gravy is thick enough.

Traditionally mirchi salan is served with the mutton/chicken biryani.

This dish goes to side dish event hosted by Simple Indian food

Enjoy mirchi salan and very shortly i am coming with hyderabadi dum mutton biryani.........................

Spicy Mutton Curry

Ingredients:-

Mutton 500gms
Onions 2 (big)
Bay leaf 2
Red chillies 3
Cinnamon 1
Clove 1
Ginger garlic paste 1tbsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Salt as per taste
Canola oil 3 tbsp

For masala paste:-

Fresh coconut (grated) 1/2 cup
Fried Onion 1
Bay leaf 1
Cinnamon 1
Clove 2
Pepper corns 6-7
Big elachi 1

Make a fine paste of the above.

Preparation:-

1. Heat oil,add all the masala and fry till brown in colour.


2. Add red chillies and onions,saute till onions are brown in colour.


3. Add mutton pieces,ginger garlic paste,salt,red chilly powder and turmeric powder


4. Cover and cook till the curry is dry.


5. Now add the above masala paste and mix thoroughly.


6. Add coriander powder and cook till the masala coats the pieces and oils comes out.


7. Now add enough water and pressure cook until the pieces are soft.I prefer cooking in pressure cooker as the meat i get here is different from what i get in hyderabad.So, i pressure cook for 5-6 whistles.

This is my mom's dish.The fried onions in the masala gives a different flavour to the curry.My mom is coming here for a holiday,will get her to cook and will post her recipes soon.

Till then enjoy my curry.....

Carrot Coconut Pulao

Ingredients:-

Basmati rice 1 cup
Grated carrots 1/2 cup
Cloves 2
Cinnamon 1
Coconut fresh (grated) 5tbsp
Mustard seeds few

Onion 1
Green chillies 2

Bay leaves few
Canola oil 3 tbsp

Preparation:-

1. Heat oil,add rai,clove,cinnamon and bay leaf, saute for few mins.
2. Add onions and green chillies saute till onions are brown in colour.
3. Then added grated coconut and fry till the coconut is brown in colour.
4. Add grated carrot and mix throughly.

5. Take rice in a bowl add the above mixure and salt.Mix well and add water.For 1 cup rice add 1 1/2 cup water.(amount of water depends on the rice variety.Microwave high for 15mins or until done.

My kid1 likes carrot a lot.She is very fussy eater so i always try to include carrot in her diet.I made carrot rice before but the addition of coconut is new.Coconut gave the rice the nutty flavour.It is a instant hit,both my kids loved it.They both don't like the routine rice and dal,they prefer something like this.I served carrot coconut rice with carrot raita.Carrot rice is very simple to make.Just mix gratted carrot,curd,salt and chat masala.

Enjoy lunch with us.........................

Kheema Kofta Curry

Ingredients:-

For Kofta

Kheema (minced meat) 250gms

Onion 1

Roasted channa dal (putnal pappu) 2 tbsp

Poppy seeds/Khus khus 1tbsp

Ginger garlic paste 1 tbsp

Chilly powder 1/2 tsp

Egg 1

Turmeric powder 1/4 tsp

Salt as per taste

For Gravy

Onions 2

Green chillies 3

Fresh coconut 1/2 cup (grated)

Cinnamon 2

Clove 2

Tomatoes 1

Red chilly powder 1 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1 tbsp

Curry leaves few

Salt as per taste

Oil 3 tbsp

Method:-

1. Wash kheema,mix all the ingredients of kofta and grind it to a fine paste.
2. Make small balls.
3. Boil one glass of water and slip in the balls.The balls will harden.And strain it.
4. Make a fine paste of one onion and coconut.
5. Heat oil in a another pan add onions,cinnamon,cloves and curry leaves.Fry till the onions are brown in colour.
6. Then add the grounded paste and cook till oil comes out.
7. Slip in the balls in the above gravy and mix carefully so that kofta's doesn't break.
8. Add tomatoes and cook for another 3-4 mins.
9. Add one glass of water and bring to a boil.Then simmer and cook covered for 15-20mts.

This is my m-law recipe.She uses tamarind instead of tomatoes.Some how i am not comfortable with tamarind so i replaced it with tomatoes.We don't get poppy seeds here so i substituted with cashew nuts.

Kheema Pulao

Ingredients:-

Minced meat 250gms

Basmati rice 500 gms

Onions 2

Green chillies 2

Ginger garlic paste 2 tbsp

Cinnamon 1

Clove 2

Elachi 1

Shahi jeera 1/4 tbsp

Bay leaves 1-2

Cashew few

Milk 1/2 cup

Oil 4-5 tbsp

Salt as per taste

Pudina leaves

Coriender leaves

Method:-

1. Heat oil add all masala,onions,chillies and cashew.Saute till onions are fried
2. Add kheema,salt and ginger garlic paste
3. Cook till all the water evaporates
4. Then add rice mix thoroughly
5. Add water and milk.(the proportion should be for 1 glass of rice add 1 glass of water and 1/2 glass of milk.
6. Cook in a low flame until done.

The proportion of water depends on the rice you use.I used basmati rice hence the above proportions.If at all water is not sufficient don't panic just sprinkle little warm water.I got this recipe from Kantamani Vantakalu recipe book.I didnt had pudina and coriender leaves hence i didnt use it.

Hyderabadi Bagara Rice

Ingredients:-

Basmati rice 250gms
Cinnamon 2 small
Cloves 3
Bay leaves 2
Shahi jeera 1 tbsp
Onion 1 big
Green chillies 2Curry leaves few
Pudina leaves few
Oil 3 tbsp
Salt as per taste

Method:-

1. Soak rice for 30 min.


2. Heat oil,add all the whole masala and curry leaves.
3. Saute for a minute and add onions and green chillies
4. Add mint and ginger garlic paste and saute till the ginger garlic leaves its raw smell.
5. Take rice in a bowl add the above mixure and salt.Mix well and add water.For 1 cup rice add 1 1/2 cup water
   
6. Microwave high for 15mins.

It is mild flavoured rice and goes with any curry.This is my mom's recipe and i twisted it and did it in the microwave.Add served it with chicken curry.

My 25th post Kheema cutlet

This post is my 25th post.This post is exclusively for my hubby dear who loves to eat experiments done by me in my kitchen. This recipe i learnt it from my m-law who is a great cook.The only thing with her is she likes only to cook non-veg recipes.Very Friday it's a feast in my house.The menu for the lunch is Hyderabadi chicken/mutton dum biryani (hubby is supposed to eat only chicken),mirchi salan and raita.Kheema cutlet is an accompaniment which i make very often but not every friday.

Ingredients:-

Minced mutton 250 gms
Potato 500gms
Ginger garlic paste 1 tbsp
Garam masala 1 tsp
Clove 1
Cinnamon 2 small
Green chillies 2 nos
Egg 1
Bread crumbs 1 cup
Salt
Pepper powder 1 tsp
Oil 5-8 tbsp


Method:-

1.Take kheema in a pan,add ginger garlic paste,clove,cinnamon,chillies,garam masala,salt and 1tbsp of oil.Cover and cook till kheema is fully cooked and dry.If needed add little water,but the kheema should be fully dried.It can be cooked in the cooker,maybe for 3-4 whistles,but should be completely dried. Discard green chillies.

2.Boil potatoes.Peel the skin and mash it.Add salt and ½ tsp pepper powder and mix well.

3.Beat egg add salt and remaining pepper powder and keep it aside.

4.Take mashed potato (size of a cricket ball) in your hand,flatten it.Take a heap tbsp of kheema and place it on the flat potato and cover the kheema and make a ball and flatten it.

5.Dip this patties in the egg and coat it with bread crumbs.

6.Heat oil on a tava and fry the cutlets with oil until golden colour

Egg Biryani

Ingredients:-

Basmati rice 2 cups

Water 3 1/2 cups

Eggs (boiled) 4

Onion 1

Green chillies 5

Cinnamon (small) 2

Cloves 3

Ginger garlic paste 2 tsp

Turmeric 1/4 tsp

Pudina few

Coriander leaves few

Oil 6-8 tsp

Salt as per the taste

Method:-
1.Heat oil in a pan add cloves,cinnamon,ginger garlic paste.Saute for 2sec.

2.Add onions,green chillies and salt.Saute for 2 mins, then add pudina leaves and cook for 1 min.

3.Cut boiled eggs into half (8 pieces).Add eggs and carefully saute so that eggs doesn't break.

4.Add the above mixture to the rice and add water.

5.Microwave high for 10-12 minutes.Serve hot.

This Biryani goes to the Egg event hosted at Here I cook