Baigan Ki Chutney-Quick Easy &Tasty

This is a Chatpata Chutney that i ate at my mamis place that made me instantly fall in love with it.When she told me its so easy to make & can b made in about 10mins time with just 2 baigan..i decided that i will making it soon for my family and will also post it soon..i dedicate this recipe to my Dearest Mami...thanks Mami..u rock

INGREDIENTS:

1. Baigan (medium sized) 2
2. Tomato (medium) 1
3. Coriander Leaves 1/2 bunch
4. Tamarind 1Tspn
5. Tumeric Powder 1/2 Tspn
6. Salt to taste
7. Methi 1Tspn
8. Mustard seeds(Rai) 1Tspn
9. Maash ki daal 1Tspn
10. Green Chillies 5

For The Bagar:

1. Curry leaves few
2. Mustard seeds 1Tspn

PROCEDURE:

• Heat 2Tbspns oil in a kadai and fry rai,methi and maash ki dal for a minute.
• Now add tomato and baigan cut to small pieces.also add green chillies,turmeric powder and salt.
• Cook till Baigan and tomato become a little tender.Finally add coriander leaves.
• Grind to paste with tamarind.Keep aside.
• Heat little oil abt 4Tspns add mustard seeds and curry leaves,fry till the curry leaves become a little crispy,Add this to the baigan paste.

Combination: Tala hua Gosht ,Idly.

Dalcha

I learnt this dish from my Mom-in-Law....so the credit goes to her..I have made a few variations to suit my taste..i bet this is the best dalcha u would have ever tasted,Its a hit with my family n all my friends..whenever i happen to make it i share the half of it with one of my friends...here goes the recipe ...

INGREDIENTS:

1. Kaddu Medium sized(cut into diamond shaped pieces)
2. Meat with bones 3-4
3. Chane ki dal 1 cup
4. Tamarind 2 handfuls(soak in water)
5. Tomatoes 3-4
6. Onion 1 big
7. Loung3,patta 2 1inch pieces
8. Curry leaves handful
9. Red chilli powder 2Tspn
10. Turmeric powder 1/2Tspn
11. Ginger-Garlic paste 2Tbspns
12. Garam masala powder 2Tspn
13. Coriander leaves handful
14. Green chilles 6
15. Salt to taste
16. Oil 4Tbspns

PROCEDURE:

• Pressure cook chane ki dal separately later grind it a semi liquid form(if u like whole chane ki dal u can simply use dal ghotni)
• Now heat oil in a cooker,add loung n patta fry for a minute.
• Later add onions sliced finely along with green chillies.
• Fry until light brown and then add ginger-garlic paste...n fry till the paste turns golden brown.
• Add the curry leaves,mutton bones along with salt,red chilli powder and turmeric powder.
• Also add the tomatoes cut finely.
• Add about 2 cups water and pressure cook for 12 mins.
• Now add kaddu and pressure cook again for 5 minutes(about 3 whistles)
• Add the grinded dal to it along with Tamarind water.
• Add coriander leaves and let it boil.
• Finally add garam masala powder,some more salt to taste.
• U can also add lime juice if u want it to be more tangy.

PREFFERED COMBINATION:Bagara khana-Sem ki phalli Gosht-Dalcha.

I made Dalcha with bagara khana and dum ka gosht .I have already posted Dum ka Murgh recipe on my blog but i tried with gosht instead of chicken...n its a superb combination to try ...hope u all will love this combination.

Nihari

Hi friends ..im back with a new recipe again..this i learnt my from my mom-in-law,i used to have it with full farmaish with atleast 5 rotis all for my self.Here winter has almost ended n we have had this dish on every weekend.Nihari is a traditional recipe and u will love every bit of it.Its made of goats trotters and is in a soup form.Traditionally in the past or say even now most of the people make it by boiling it on low fire over night ..and the result is awesome u must try this way atleast once.You can also pressure cook the meat.Coming to the recipe u will need a special masala called potli ka masala that is easily available in all indian and pakistani stores..or you can also look for nihari masala or paya masala.Hope u all will love this traditional recipe... INGREDIENTS: STEP 1

1. Goats legs(paya) 12
2. Onion (medium) 1 sliced finely
3. Green chilles 8-9
4. Ginger-Garlic paste 3Tbspns
5. Red chilli powder 2Tspns
6. Turmeric Powder 1/4Th Tspn
7. Mint leaves 1/2 bunch
8. Cilantro/Coriander leaves 1 bunch
9. Salt to taste

STEP 2

1. Onion 1medium sliced finely
2. Ginger-Garlic paste 1Tbspn
3. Green chilles 6-8
4. Red chilli powder 1Tspn(add more if u want it to be spicy)
5. Turmeric powder 1/4th Tspn
6. Garam Masala powder1 Tspn
7. Wheat flour 2handfuls
8. Potli ka masala(1 packet) or nihari or paya masala 1pack
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 paya with step 1 ingredients and enough water for 45 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 4-5Tbspns of oil in a big vessel.
• Add the sliced onions along with green chilles ,when the onions turn golden brown in colour add the ginger-garlic paste along with fresh ginger pieces.
• Also add red chilli powder,turmeric powder,salt,garam masala.
• Now add wheat flour and fry well till it gets properly roasted..all this while cook on low flame or you will burn your maslas.
• 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 mint and coriander leaves and boil for some time.

Serve along with hot parathas or nan.

Chole-Bature

Asalam-wa-lekum!!!...sorry guys im unable to post regularly these days...i m hardly finding time for blogging these days,today we had a small snack party in our apartment,i have a group of 5 hyderabadi friends here.We meet up daily..thought lets make chole bature today as an evening snack...i made the chole n we all made the bature.This is my mom's recipe..its a must try u will simply love it...thank u everyone for all ur comments...i do keep checking my blog whenever i m free...thanks for lifting up my spirits... INGREDIENTS:

1. Kabuli chana 1 cup(soaked for 6-8 hours)
2. Potatoes 2big(boiled and mashed)
3. Onions 2large(grinded)
4. Ginger-Garlic paste 2Tspns
5. Tomatoes 3big
6. Green chilles 6-8
7. Red chilli powder 2Tspns
8. Turmeric powder 1/4th Tspn
9. Garam masala 1Tspn
10. Coriander powder 1Tspn
11. Cumin(zeera) powder 1/2Tspn
12. Chole masala(any brand)
13. Curry leaves few
14. Coriander/Cilantro leaves 1bunch
15. Loung (2-3),Dalchini(1 inch)
16. Tamarind (handful-soak,stain and keep the pulp ready)
17. Oil for cooking
18. Salt to taste

METHOD

• Pressure cook kabuli chana for 10minutes(u can also add potatoes to it) and keep aside.
• Heat oil in a vessel and add loung and dalchini , also add grinded onions and fry till golden brown in colour.
• Add slitted green chillies along with curry leaves.
• Now add ginger-garlic paste fry for about 2 minutes.
• Add tomatoes and let then condense a bit.
• Now add the cooked kabuli chana n potatoes along with salt,turmeric powder,red chilli powder,garam masala,coriander powder,cumin powder and chole masala.
• Add tamarind pulp and cook for 5-10minutes.Lastly add cilantro and serve along with baturas.

Chicken 65(party special)

Hi everyone im sorry for posting after so long,was on a holiday to Egypt,its a beautiful place ,its same like India fully populated n lotz of traffic,the pyramids were good.i had also been to sharamal-sheik and had a very good time with my family.i guess i missed a lot of stuff happening in blogging,thanks yasmeen,lubna,syeda,mala gandhi...for passing me the awards...inshallah i will update my blog soon with them...coming to this recipe this is a must at all my parties,its very damm easy to make n preparation time is abt 20-25mins,n the outcome is awesome...hope u all like this dish..i learnt this from a very close friend of mine husna...i dedicate this recipe to her!!!.... INGREDIENTS For the marination

1. Chicken 1 whole
2. Red chilli powder 2tspns
3. Turmeric powder 1/4th Tspn
4. Garam masala powder 1Tspn
5. Salt to taste.

For cooking

1. Vinegar 3Tbspns
2. Tomato sauce 3Tbspns
3. Soya sauce 2Tbspns
4. Red colour
5. Green chilles slitted 10-15
6. Curry leaves few
7. Oil 3-4Tbspns

Method:

• Marinade chicken with the ingredients n refriegerate for 1-2 hours.
• Heat oil in a vessel and add the marinaded chicken to it
• Let the chicken condense abt 90%,let all the water get evaporated.
• Now add the sauces,food colour and keep stirring.
• Finally in a small pan heat abt 2-4tspns of oil , add green chilles and curry leaves fry for a minute or two and put it on the prepared chicken

This dish tastes great with rotis.

Tomato-Gosht

Tomato -Gosht is the most Quickest n easiest recipe one can make,When i run out of Vegetables...i go ahead and make this awesome recipe,All u have to do is just chop and pressure cook.It tastes great with steamed rice and parathas.This is one of my all time favourites in taste n Cooking time lol.... INGREDIENTS:

1. Mutton 1/4th kilo
2. Tomatoes 6-8
3. Green chilles 6
4. Red chilli powder2Tspn
5. Turmeric powder 1/4th Tspn
6. Onions sliced 1 big
7. Ginger-Garlic paste 2Tbspn
8. Oil 6Tbspns
9. Salt to taste

METHOD

• Mix all the ingredients well and pressure cook for 15minutes on low flame.
• After condensing the mutton just keep frying it till oil starts leaving sides and the gravy is medium thick
• Garnish with cilantro/coriander leaves.

Nahari (Chicken)

Nahari is a traditional hyderabadi dish that is had with hot parathas or nan.Its made with Goat's trotters called paya traditionally,its a speciality to serve this dish with Goat's tongue and tender part of the head.Because of the hot nature of this dish its usually made in winters.Here in riyadh the winter has just started,as the weather isn't cold yet i thought i will try a variation with this recipe ,n tried making it with chicken.It tastes superb with chicken too .inshallah i will post the Paya recipe soon. INGREDIENTS: STEP 1 For the handi

1. Chicken 1 whole
2. Onion 1 medium(sliced finely)
3. Red chilli powder 1Tspn
4. Turmeric powder 1/4th Tspn
5. Ginger-Garlic paste 2Tbspns
6. Green chillies 6-8
7. Cilantro/coriander leaves 1 bunch
8. Mint leaves 1/2bunch
9. Peppercorns 1Tspn
10. Salt to taste

STEP 2

For the shorba

1. Onion small 1 sliced
2. Ginger garlic paste 1Tbspn
3. Green chilles 8-9
4. Garm masala powder 1Tspn
5. Wheat flour 2 handfuls
6. Nahari masala 1/2 packet or potli ka masala
7. Curry leaves few
8. Cilatro and Mint leaves few
9. Salt to taste

METHOD:

• Pressure cook chicken with step 1 ingredients with 2-3 cups of water for 10mins on low flame.(if ur using potli ka masala u can put the masala in a muslin cloth tie it out in shape of a potli and pressure cook it with the chicken,remove the potli once ur chicken is condensed)this completes ur step 1
• Now coming to step 2. Heat 5-6Tbspns of oil in a big vessel and add ginger-garlic paste and fry till it turns brown in colour.
• Add the onions and fry to golden brown ,now add curry leaves ,green chilles.
• Later add wheat flour and fry for about 4-5 minutes,note that the flame of the stove should always be low.
• Add garam masala,red chilli powder,turmeric powder.
• If ur using ready made nahari masala ,Add about 1/2 packet,keep tasting when u add the masala.
• Add the step 1 ingredients that you have pressure cooked and boil with mint and coriander leaves for sometime.
• Serve hot with paratha or nan.