Mutton 65

Serves : 3-4 people

Cooking time : 45 minutes

INGREDIENTS

1. Meat with bones 750 grams
2. Salt to taste
3. Turmeric powder 1/2 Tspn
4. Kashmiri red chilli powder 2 Tspns
5. Ginger garlic paste 1 Tbspn
6. All spice powder 1 Tspn
7. Black pepper powder 1 Tspn
8. Tomato sauce 3 Tbspns
9. Vinegar 5 Tbspns
10. Soya sauce 1 Tbspn
11. Curry leaves handful
12. Green chilles 10
13. Red food color a pinch
14. Oil 1/2 cup for frying

Method

• Marinate meat with salt, turmeric powder and ginger garlic paste.
• Pressure cook the marinated meat with a cup of water to tender, then dry off all the water.
• Take a pan / kadai, heat oil and add in curry leaves with green chillies.
• Saute for 2-3 minutes on medium heat.
• Simmer, then add in red chilli powder, all spice powder, black pepper powder with some red food coloring.
• Add the sauces, Fry on low heat. for 2-3 minutes.
• Garnish with coriander leaves.

Serve hot with rumali roti, khatti dal, tamatar ki chutney.

Minced meat Potato patties

Kheeme Bhare Aloo Cutlets

Serves  : 5-6

Cooking time : 30 minutes

Ingredients

1. Potatoes 3 large
2. Cooked minced meat 1 cup
3. Green chilles 2 (chopped)
4. Salt to taste
5. Black pepper powder 1 Tspn
6. All spice powder 1 Tspn
7. Coriander leaves 1/2 cup (finely chopped)
8. Mint leaves 1/4 cup (finely chopped )
9. Corn flour 2 Tbspns
10. Egg 1
11. Bread crumbs 
12. Oil for shallow frying

Method

1. Cut the potatoes into half, add lots of water and pressure cook to 3 whistles only.
2. Leave it to cool, do not open the pressure cooker.
3. Peel the skin off and leave the potatoes in a strainer for some time.
4. Transfer to a bowl and add in salt, black pepper powder, all spice powder, green chillies, coriander leaves, mint leaves and corn flour. use a wooden masher or use your hands to mash the potatoes. 
5. The batter should not have any lumps, now take a small portion and make a small ball using your hands.
6. Make a hole in the middle and fill in with a tea spoon of minced meat.
7. Cover the hole with some more batter and work on to give a flat coin like shape.
8. Beat an egg with some salt, dip the patties one by one and coat them with a layer of bread crumbs ( this is an optional step, if you want crispy patties)
9. Heat oil in a pan, use very little oil. Shallow fry the patties to golden brown in color on both sides.

Serve hot with daal, steamed rice or enjoy as a snack with some tea

 

Lauki ki Daal

Serves : 4-5

Cooking time : 30 minutes

Ingredients 

1. Split Chickpeas 1/2 cup
2. Red lentils 1/4 cup
3. Salt to taste
4. Kashmiri red chilli powder 1 Tspn
5. Tomato 1
6. Bottle gourd 1 cup (cut into small chunks)
7. Turmeric powder 1/2 tspn
8. Ginger garlic paste 1 tspn
9. Green chilles 8
10. Coriander powder 1 Tspn
11. All spice powder 1/2 Tspn
12. Kasuri methi  ( 1 Tspn ) / Fresh small fenugreek leaves few
13. Coriander leaves few

For the tempering

1. Cumin seeds 1 tbspn
2. Fresh garlic pods crushed a bit  ( few)
3. Dried red chilles 4-5
4. Fresh curry leaves handful
5. Oil 1/2 cup

Method

• Soak the lentils together for 15 minutes.
• Transfer it to a cooker and add red chilli powder, turmeric powder, tomato (cut to small), green chilles and ginger garlic.
• Presure cook till done, mash the daal with a wooden crusher or you can use a hand blender.
• Add bottle gourd, coriander leaves, salt, kasuri methi ,coriander powder and all spice powder.
• Cook till the bottle gourd goes tender. The consistency of the daal should be medium thick.
• Finally heat oil in a pan, add cumin seeds, let them splutter. Later add garlic, turn them brown in color.
• Finally add dried red chilles and curry leaves.
• Transfer this tempering to the hot daal. 
• Close the lid and leave aside for 5-10 minutes.

Serve hot with steamed rice, Fried mutton.

 

Kutihui Kalimirch Gosht

Vintage recipe : Grand moms treasure recipe 

Credit goes to our Nani 💓Rabia Sultana

Serves : 3-4

Cooking time :45 minutes

Ingredients

1. Mutton with bone 600 grams
2. Boneless mutton 400 grams
3. Salt to taste
4. Turmeric powder 1/2 tspn
5. Fresh crushed Black pepper powder 2 Tbsps
6. All spice powder 1 Tspn
7. Ginger garlic paste 1 Tbspn
8. Onion 1 (sliced)
9. Coconut powder 2 Tbspns (roasted )
10. Groundnut powder 2 Tbspns (roasted )
11. Ajinomoto 1/2 Tspn
12. Potato 1 ( cut into small chunks and shallow fried separately)
13. Fresh curry leaves handful
14. Green chillies 15
15. Coriander leaves 1 bunch
16. Mint leaves 1/2 bunch
17. Lemon 1
18. Oil 1/2 cup
19. Ghee 1 Tbspn

Method

• Marinate the meat with salt, 5 green chilles, turmeric powder, ginger garlic paste and ajinomoto.
• Leave aside for 30 minutes.
• Pressure the meat by adding around 2 cups of water.
• The meat should not go very tender, should stand out but, tender from inside. Discard the bones.
• Dry up the water, use a wooden hand masher and crush the meat a bit. Keep aside.
• Coarsely grind 5 green chilles, coriander and mint leaves together. Keep aside.
• Heat oil and ghee together, add in curry leaves with 5 green chilles.
• Now add sliced onion and fry to translucent in color.
• Add the mashed meat and fry for 4-5 minutes, add in the ground green chillies, coriander and mint leaves mixture.
• Add all spice powder and fresh ground black pepper powder ( increase the quantity if you want it to be spicy )
• Add the fried potatoes and keep frying.
• Finally add coconut powder and ground nut powder, cover and cook till oil starts leaving sides.
• Garnish with coriander and mint leaves.

Serve hot with khatti dal , tomatar ka cut

 

Medu Vada

Serves : 4-5 people

Soaking time : 5-6 hrs

Cooking time : 15 minutes

INGREDIENTS

1. Black gram 2 cups
2. Salt to taste
3. Green chillies 2 (finely chopped )
4. Cumin seeds 1 Tspn
5. Onion 1 ( finely chopped)
6. Ginger small piece (chopped finely)
7. Coriander leaves handful
8. Mint leaves few
9. Oil for deep frying

Method

• Soak black gram for 5-6 hours  in enough water.
• Strain the water off,  leaving behind  1/4th cup of water in.
• Now grind black gram with some salt.
• The consistency should be medium thick, do not make it too runny.
• Add cumin seeds, onions, ginger, coriander leaves and mint leaves.
• Keep it aside.
• Heat oil in a pan, once hot keep on medium flame.
• Wet your hands with some water, take some batter and place it on your palm, give a round shape.
• Use your index finger and make a hole in the middle, give it a doughnut shape.
• Using fingers of the other hand flip the vada.
• Slowly drop the vadas in hot oil and deep fry to crisp  and golden brown in color on both sides.
• Drain them on kitchen towel / tissue to soak excess oil.

Serve hot with coconut chutney, sambar, pickles.

Hyderabadi Nihari

Serves : 4-5

Cooking time : 1 hour

INGREDIENTS

Step 1

1. Goats trotters ( paya ) 18
2. Onion 1  sliced finely
3. Green chilles 8-9
4. Ginger-garlic paste 2 Tbspns
5. Kashmiri red chilli powder 2 Tspns
6. Turmeric Powder 1/2 Tspn
7. Mint leaves 1/2 bunch
8. Cilantro/Coriander leaves 1 bunch
9. Salt to taste

Step 2

1. Onion  1 medium sliced finely
2. Ginger-Garlic paste 1Tbspn
3. Green chilles 4
4. Red chilli powder 1Tspn (add more if u want it to be spicy)
5. Turmeric powder 1/4th Tspn 
6. All spice powder 1 Tspn
7. Wheat flour 2 handfuls
8. Potli ka masala (1 packet) or nihari or paya masala 2Tbspns
9. Fresh ginger pieces(1"inch)
10. Mint leaves 1/2 bunch
11. Cilantro/Coriander leaves 1 bunch
12. Salt to taste
13. Oil for cooking

METHOD

• Pressure cook the trotters with step 1 ingredients and enough water for 40 minutes along with potli ka masala till tender (tie your potli ka masala in a small muslin cloth) or You can cook on low flame in a vessel till the meat condenses(keep adding water if the water evaporates).
• Now heat about 4-5 Tbspns of oil in a big vessel.
• Add the sliced onions along with green chilles ,when the onions turn golden brown in color add the ginger-garlic paste along with fresh ginger pieces.
• Also add red chilli powder ,turmeric powder, salt, all spice powder.
• Now add wheat flour and fry well till it gets properly roasted. Cook on low flame or you will burn your masalas.
• Add the step 1 condensed meat along with its soup. Also add nihari masala/paya masla if u dint add your potli ka masla in the step 1.
• Add enough water so that the consistency of the nihari is soupy.
• Add coriander and mint leaves and boil for some time.

Serve hot with hot parathas or Hyderabadi nan.

Dum ka Gosht

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS

1. Meat 750 grams
2. Kashmiri red chilli powder 1 Tspn
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1 Tbspn
5. Saffron 1/4 tspn
6. Yogurt 400 grams
7. Coconut powder 50 grams
8. Almonds  20 grams
9. Charoli (chironji ) 10 grams
10. Poppy seeds 10 grams
11. Coriander powder 2 Tspns
12. Cumin powder 1 Tspn
13. All spice powder 1 Tspn
14. Ghee 1/2 cup
15. Fried onions handful
16. Charcoal for smoky flavor
17. Coriander leaves 1 bunch (small)
18. Mint leaves 1/2 bunch
19. Green chilles 12-15
20. Lemon 1
21. Salt to taste

Method

• Marinade the meat with salt, red chilli powder,turmeric powder, ginger garlic paste, saffron and yogurt.
• Make a paste with coconut, poppy seeds, charoli, coriander powder, cumin powder, fried onions and all spice powder.
• Add the paste into the marinade. Keep a small bowl in the center of the marinade with some ghee in it.
• Now heat a charcoal and transfer it into the bowl, and immediately seal the vessel tightly.
• Leave aside for 45 minutes.
• Take a vessel heat some ghee, add the charcoal infused meat to it. Discard the coal.
• Add a cup of water and cook till meat is tender and the oil starts floating up.
• Finally add the coriander, mint leaves with fresh lemon juice.

Serve hot with bagara khana, flatbreads.