Sunday, October 26, 2008

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
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
  • 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.

Wednesday, October 15, 2008

Aloo Paratha

For the Dough:
  1. Wheat flour 2cups
  2. Olive Oil 2Tbspns
  3. Water as required
  4. Salt to taste
For the Stuffing
  1. Potatoes 3Medium(boiled and mashed well)
  2. Red chilli powder 1Tspn
  3. Turmeric powder 1/4th Tspn
  4. Cumin powder 1/2Tspn
  5. Roasted cumin 1/2Tspn
  6. Roasted coriander seeds 1Tspn
  7. Green chilles 3-4(chopped finely)
  8. Garam Masala 1Tspn
  9. Coriander leaves/cilantro 1bunch
  10. Salt to taste
  • Mix the wheat flour with oil,water and salt and leave it aside for 20minutes.
  • Knead the dough to soft,and make small balls out of it.
  • Mix all the powders to the potatoes and keep your stuffing ready.
  • Roll to make paratha (roti)of 3 inch diameter.
  • Fill lots of potato in the middle and with the help of your fingers spread it till the ends
  • .Fold the Paratha and again dipping ur fingers in oil press the paratha lightly till its round shaped.Do it carefully or the stuffing will come out.
  • Heat a non stick pan or Tava .Roast both sides of paratha to golden brown,applying ghee/oil what ever you like.
Serve hot with Achaar or any chutney.

Thursday, October 9, 2008


Asalam-wa-lekum all you beautiful people,here comes my first attempt at making this awesome recipe and let me tell you it turned out really great.Marag is basically an arabic dish which has now become very popular in Hyderabad.People love Marag for its tender meat and delicious soup.It is one of the must have starter in all the parties.My husband had made a special request to make this one when he saw it at the RCI event from mona's blog,My recipe is the outcome of 2 recipes from Different sites and 1 from my friends chef ,so here's the outcome, a new recipe., Hope you all will like it and also try it. Its really easy to make it and it tastes really awesome!! INGREDIENTS: Step 1 For the handi
  1. Meat with bone 1/2kilo
  2. Ginger-Garlic paste 3Tbspns
  3. Turmeric powder 1/4th Tspn
  4. Ajinomoto 1/2 Tspn
  5. Peppercorns(whole) 2Tspns
  6. Shazeera 1Tspn
  7. Coriander leaves 1bunch
  8. Mint leaves 1/2 bunch
  9. Water 5 cups
  10. Salt to taste
Step 2
For the shorba
  1. Onion 1medium(Fried to light brown)
  2. Roasted Khopra(dessicated coconut) 4Tbpns
  3. Cashew nut (handful)(Grind and make it to a paste)
  4. Dalchini 1inch
  5. (Cardamom)Elaichi 4-5
  6. Coriander powder1 Tspn
  7. Cumin Powder 1Tspn
  8. Garam masala powder 1Tspn
  9. Green chillies 6
  10. Curd 200grms
  11. Black pepper powder 1-2 Tspns
  12. Coriander leaves 1/2 bunch
  13. Oil 5Tbspns
  14. Ghee 1Tspn
  • Pressure cook Mutton with step 1 ingredients for 10minutes and set aside.
  • Heat oil in a vessel and add ghee to it,also add dalchini and cardamom.
  • Fry for a while and add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste becomes brown.
  • Add cashwenut paste,Onion paste and khopra and fry till oil starts leaving sides.
  • Later add coriander leaves and curd and keep frying till 30minutes on low flame.The more you fry the masala the tastier the Marag will be.Keep adding water say about a cup while frying if ur masala starts sticking at the bottom.
  • Add Coriander powder,cumin powder and garam masala.
  • Finally add black pepper powder and fry for 2 more minutes and mutton shorba which you pressure cooked with step 1 ingredients.
  • Boil for 5-10minutes ,Serve hot with Rumali roti.

Tuesday, October 7, 2008

Sheer Khorma

Asalam-wa-lekum,i have been planning to post this recipe for long,but was feeling lazy to take a picture.Here in Saudi Arabia we have a week off from work and all we do is sleep,shop,party celebrating Eid for a week,have sheerkhorma daily saying you only have it only in Eid. Everyone has a different way of making this traditional recipe,here's my version....hope u all will like it,i know i am late in posting this one...sorry for that.Hoping you all will still give it a try...
  1. Milk 1liter
  2. Thin vermicelli(Roasted one) 3/4th cup
  3. Ghee 4-5Tbspns
  4. Sugar 1 and 1/2 cups
  5. Elaichi 2
  6. Dry fruits(fried to golden brown in ghee)
Almonds soaked overnight and skin removed(handful),Cashewnuts(handful),Chironji 3Tspns(soaked overnight and skin removed by rubbing in a soft cotton cloth),Pistachios 2Tspns(you can use the dry fruits u like),Khajoor(soaked overnight and cut to small).
All the Dry fruits need to be sliced thinly.
  • Fry the dry fruits in ghee to golden brown and set aside.(these are called magziyaad)
  • Fry vermicelli to deep brown colour in the same ghee and set aside.
  • Boil milk with elaichi on low flame for 30mins atleast.
  • Add vermicelli to milk and cook for about 10minutes.Later add sugar.cook for 5 more minutes.
  • Garnish with dryfruits(magziyaad) and serve warm.
When you serve the desert make sure the serving bowl has lotz of milk and less vermicelli ,atleast 1 khajoor and few magziyaad(dryfruits).

Friday, October 3, 2008

Mirchion ka Saalan

  1. Green chillies 15(Big ones)
  2. Khopra/Dessicated coconut 1 and 1/2 cups
  3. Til 3/4th cup
  4. Phalli 3/4th cup
  5. Onion 1 medium(Fried to light brown in colour, grind to fine paste and keep aside)
  6. Cumin powder 1/2Tspn
  7. Coriander powder 1Tspn
  8. Tamarind Pulp 2Handfuls
  9. Cumin whole 1Tspn
  10. Rai whole 1Tspn
  11. Kalonji 1/2Tspn
  12. Methi whole 1/2Tspn
  13. Curry leaves 10-15
  14. Salt to taste
  15. Oil for cooking
  • Roast Khopra,phalli,til without oil and grind it to a fine powder.
  • Mix cumin powder,coriander powder and onion paste in it.
  • Heat 6-8Tbpns of oil in a vessel,Slit the Green chilles a bit and fry for 2-3 minutes,remove them in a plate and keep aside.To the same oil add zeera,rai,kalonji,methi seeds and curry leaves.This makes your bagaar.Fry for 1-2mins.
  • Cook on low flame only and make sure oil is not too hot otherwise your masala will get burned when u add the powders..Add the grinded powders along with tamarind pulp and 2-3 cups of water.
  • Fry till oil starts leaving sides,also add salt and green chilles.
  • Keep tasting the saalan ,add more tamarind pulp if required.Cook on low flame for 20mins approximately.Keep stirring the saalan as well.The trick is to keep stirring Masale wale recipes (bhuno)to make it even more tastier.