Baigan Gosht (Eggplant with meat)

                             

         Baigan Gosht           

Serves : 4-5 people

Cooking time : 30 minutes

INGREDIENTS:

1. Meat with bones 400 grams
2. Eggplant 400 grams
3. Onions 2 medium
4. Tomato 1 small 
5. Green chilles 6
6. Ginger garlic paste 1Tbspn
7. Kashmiri red chilli powder 2Tspns
8. Turmeric powder 1/2 tspn
9. Salt to taste
10. Potatoes 1 big (optional)
11. Coriander leaves 1 bunch
12. Oil 1/2 cup

METHOD:

• Heat oil in a cooker, add onions and green chilles. Fry till the onions turn golden brown in color.
• Add ginger garlic,fry for few seconds then add in salt, red chilli powder and turmeric powder.
• Add in chopped tomatoes,fry till the tomatoes turn mushy,add some water if the masala starts sticking to the bottom.
• Add the meat with about a cup of water and pressure cook for about 10-12 minutes.
• The meat is tender now,add in the cut green eggplant together with large chunks of potatoes.
• Add some more salt, red chilli powder and turmeric powder with a cup of water.
• Cook till well done,or you can pressure cook again to 3 whistles.
• The consistency should me medium thick,Avoid stirring the gravy as you may make it mushy.
• Garnish with lots of coriander leaves.

Serve hot with Steamed rice,Flat bread.

                                 Sutriyaan 

Serves : 4-5 people

Time : 30 minutes

INGREDIENTS:

1.  4 Left over rotis (flat bread/chappatis, you can even use fresh ones) 
2. Chicken or meat 300 grams (or left over meat or chicken)
3. Red chilli powder 1 Tspn
4. Turmeric powder 1/2 Tspn
5. All spice powder 1 Tspn
6. Ginger-garlic paste 1 Tspn
7. Onion 1 big (sliced)
8. Tomato 1 small ( finely chopped)
9. Green chillies 3
10. Yogurt  250 grams
11. Lemon juice (1/2 a lemon  )
12. Coriander leaves 1 bunch
13. Mint leaves 1/2 bunch
14. Oil 3 Tbspns
15. Salt to taste
16. Fried onion,coriander, mint leaves and boiled egg for garnishing.

METHOD

• Heat oil in a cooker, add onions and green chilles and fry the onions to golden brown in color.
• Add ginger-garlic paste and fry till it turns a bit brown in color.
• Next add in tomato along with the chicken or mutton(if you are using left over chicken or mutton just shred it and add in)
• Add salt, red chilli powder, turmeric powder,all spice powder and yogurt.
• Add a glass of water and pressure cook till tender (appx 10-15 mins)
• Now shred the chicken (throw away the bones) or meat and add to the cooker.
• Add the left over rotis (cut the rotis to small bits)
• Add about 2-3 glasses of water,coriander and mint leaves
• Cook on a low fire till the rotis go soft and mushy. Also add in the lemon juice.
• Cook Sutriyaan  till you achieve a  harees  kind of  look. (the consistency should be medium thick)
• Finally dish out and garnish with fried onions,coriander leaves,mint leaves and some boiled egg.

Shadiyon wala Red Chicken

 

Shadiyon wala Red Chicken

Serves : 5-6 people

Cooking time : 45 minutes

INGREDIENTS

For the marinade

1. Chicken with bone 1 kilo
2. Kashmiri red chilli powder 2 Tspns
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1Tbspn
5. Yogurt 400 grams
6. Fried onions handful (crush them a bit)
7. Cashew nut 1/2 cup
8. Almonds 1/4 cup
9. Fresh grated coconut 2 Tbspns
10. Coriander powder 1Tspn
11. Cumin powder 1/2 Tspn
12. All spice powder 1 Tspn
13. Soya sauce 1Tspn
14. Tomato sauce 3 Tspns
15. Vinegar 5 Tspns
16. Salt to taste
17. Pinch of red color
18. Oil 3/4 cup
19. Coriander leaves handful
20. Mint leaves few

Make a paste of cashew nuts,almonds and coconut with some water.

For the tempering

1. Green chillies 10
2. Curry leaves few

METHOD

• Marinate the chicken with the ingredients for about 30 minutes.
• Take a vessel heat the oil and add in the tempering, Fry for a few seconds and add in the marinated chicken.
• Cook for 5 minutes on medium flame.
• Add some coriander and mint leaves 
• Add around a cup a water, cover and cook till done and oil starts floating.

Serve hot with naan, rumali rotis,bagara khana.

Tahari

Tahari is a rice delicacy cooked with lamb and vegetables.This recipe is a traditional one, where the meat is cooked along with the rice.

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS: 

For the handi:

1. Mutton 1 kilo
2. Potato 1 big
3. Tomatoes 5 medium sized
4. Yogurt 400 grams
5. Green chillies 15
6. All spice powder 1 tspn
7. Ginger-garlic paste 3 Tbspns
8. Onions 3 medium sized (sliced)
9. Red chilli powder 3Tspns
10. Turmeric powder 1/2Tspn
11. Salt to taste
12. Coriander leaves 1bunch
13. Mint leaves 1/2 bunch
14. Tomato paste 200grms.
15. Basmati rice 4 cups (soaked in water for about an hour)
16. Cooking oil 8 Tbspns
17. Whole spices (3-4 cloves,2 cinnamon 1 inch sized,3-4 cardamom,1/2 tspn caraway seeds)

PROCEDURE:

1. Heat oil in a cooker,fry the cut potatoes(cut into big chunks) to light brown.Take them out and leave aside (you can add veggies in like beans,thats optional)
2. In the same oil add the sliced onions along with green chilles.
3. When the onions turn golden brown in color, add the ginger-garlic paste and fry for 2-3 minutes.
4. Add the tomatoes along with red chilli powder,turmeric powder,salt and all spice powder and fry till the tomatoes are well mashed up.
5. Add the mutton,yogurt fry for 2-3 minutes.
6. Now add some tomato paste ,coriander leaves and mint leaves,fry for another 2-3 minutes.
7. Do not add any water. Pressure cook for 10 minutes. Transfer this to a wide big vessel.
8. Add the fried potatoes.
9. Add 4 cups of water and salt to taste(add 4 tspns of salt).
10. Also add whole spices(cinnamon,cloves,cardamom,caraway seeds)
11. Bring the water to boil and add the soaked rice.
12. Cook uncovered till almost all the water vanishes,keep stirring every 5-10mins.
13. Now cover the lid and cook till the rice gets cooked.

Serve hot with boiled eggs, raita and bagare baigan or mirchion ka salan.

Marag

 

Marag is basically an Arabic dish which has now become very popular in Hyderabad. People love Marag for its tender meat and delicious soup.

Serves 8-10 people

Cooking time : 1hr

INGREDIENTS: 

Step 1 For the handi

1. Meat with bone 1 kilo
2. Ginger-Garlic paste 3 Tbspns
3. Turmeric powder 1/2th Tspn
4. Ajinomoto 1 Tspn
5. Peppercorns(whole) 2 Tspns
6. Caraway seeds 1Tspn
7. Coriander leaves 1 bunch
8. Mint leaves 1/2 bunch
9. Water 5 cups
10. Salt to taste

Step 2
For the shorba

1. Onion 1 medium (Fried to light brown)
2. Roasted Khopra ( desiccated coconut or fresh grated coconut) 4Tbpns 
3. Cashew nut (handful)
4. Cinnamon  1inch
5. Cardamom 4-5
6. Coriander powder 1 Tspn
7. Cumin Powder 1Tspn
8. Garam masala powder(All spice powder) 1Tspn
9. Green chillies 12
10. Curd 200 grams
11. Black pepper powder 1-2 Tspns
12. Coriander leaves 1/2 bunch
13. Oil 5 Tbspns
14. Ghee 2 Tbspn

METHOD:

• Pressure cook Mutton with step 1 ingredients for 10 minutes and set aside.
• Make a paste of cashew nut,onion and coconut by adding some water.
• Heat oil in a vessel and add ghee to it,also add cinnamon and cardamom.
• Fry for a while then add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste turns brown.
•  Now add the cashew nut,onion and coconut paste and fry till oil starts leaving sides.
• Later add yogurt and keep frying  for a minimum of 30 minutes 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 your masala starts sticking at the bottom.
• Add Coriander powder,cumin powder and garam masala.
• Add in some chopped coriander and mint leaves.
• Finally add black pepper powder (you can even replace with white pepper to keep the color of the gravy lighter)and fry for 2 more minutes 
• Then  mutton shorba which you pressure cooked with step 1 ingredients.
• Boil for 5-10minutes ,Add in some fresh lemon juice.
• Serve hot with Rumali rotis.

Mango Phirni

INGREDIENTS:
1. Milk 1liter
2. Basmati rice 1/2cup
3. Condensed milk 1can(400gms)
4. Fresh cream (400gms)
5. Sugar 1/4th cup
6. Mango essence 1-2tspns
7. Mangoes 3-4(depends on how sweet they are)
8. Mango 1 (cut into very small pieces for garnishing)

METHOD:
• Soak basmati rice in water for about 30mins.
• Boil milk then add basmati rice to it and cook till rice is almost 90 percent cooked.
• Cool the milk and run the hand blender in it,so that the rice is broken to very fine granules.
• Blend in condensed milk, fresh cream and sugar separately in a bowl,then add this mixture to the milk n cook for around 10mins.

Keep the consistency of the milk medium thick.Lastly add mango essence to the phirni.Cool the phirni.
Blend the mangoes to a fine paste and add it to the phirni.
Transfer the phirni to a serving dish and garnish it with mango pieces and refrigerate.
Serve chilled.

CARAMEL PUDDING

INGREDIENTS:

1.Sweetened condensed milk 1 can(4 Oz)

2.Evaporated milk 1 can (4 Oz)

3.Full cream milk 4oz

4.Eggs large 4

5.Vanilla essence 1Tspn

6.Sugar 3/4th cup

METHOD:

In this recipe the full cream milk,evaporated milk and sweeetened condensed milk must be in equal proportion i.e., 4 Oz.

First beat the eggs with a hand blender on medium speed for 2-3 minutes.

Add the sweetened condensed milk,evaporated milk,full cream milk,vanilla essence and about 1/4th cup of sugar.

Using a hand blender beat this mixture for about 2 minutes,till everything gets mixed.Set this aside.

Taking a thick bottomed vessel add about a half cup of sugar and caramalise it.

To caramalise the sugar put the vessel with sugar directly on fire,do not add any water to the sugar.

Keep stirring the sugar,the sugar starts melting,now keep stirring it till the sugar turns to a nice light brown caramel color,dont make the color too dark.

Be very careful when caramelizing the sugar as the temperature of the sugar is very high.

Now transfer this caramel to a pyrex bowl or any oven proof bowl,and spread the caramel with the help of a spoon.

Now transfer the liquid to the same bowl.

Preheat the oven for 10min at 180 degrees

Now shift this bowl into another same shaped larger bowl (for water bath)

Carefully place both the bowls inside the oven .

Fill the larger empty bowl with boiling water upto half.

Seal the bowl with an aluminium foil and bake it at 180 degrees till the pudding gets set.
it may take around 45 mins,it depends from oven to oven.

Now let the pudding settle down at room temperature,later refrigerate and leave it over night to set.

For dishing out,run a knife around the corners of the bowl,and flip the bowl in the dish you want to serve.