Tomato ki Chutney

Serves : 5-6 people

Time : 45 minutes

INGREDIENTS 

Step 1

1. Tomatoes 5 big (cut to small)
2. Kashmiri Red chilli powder 2Tspns
3. Turmeric powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste Tspn
6. Coriander powder 1/2 Tspn
7. Cumin powder 1/4 Tspn
8. Oil 2 Tbspns

Step 2

Tempering

1. Cumin seeds 2 Tspns
2. Garlic cloves 5 (slice them finely)
3. Dried red chillies 4-5
4. Fresh curry leaves handful
5. Oil 4 Tbspns

Method

• Take a vessel heat oil and add ingredients listed in step 1.
• Do not add any water,cover and cook till the tomatoes go mushy on low fire.
• Use a wooden spatula to mash the tomatoes a bit.
• Cook till the consistency is thick.
• Keep aside.
• Take a separate vessel heat oil, add the the cumin seeds and let them splutter,follow it up with garlic cloves, dried red chilles and lastly fresh curry leaves. 
• Now add this tempering mix to the tomatoes and cover and leave it to rest for a few minutes.
• Garnish with coriander leaves.
• 
  
  

Serve hot with steamed rice, kheema, tala hua gosht, qubooli

Hara Chicken

Serves : 4-5

Cooking time : 45 minutes 

INGREDIENTS: 

1. Chicken 1.5 kgs ( Medium sized pieces)
2. Turmeric powder 1/2 Tspn
3. Kashmiri red chilli powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste 2 Tbspn
6. Onions 2 (fried to golden brown)
7. Yogurt 400 grams
8. Ginger garlic paste 1 Tbspn
9. Cashewnuts 1/2 cup
10. Fresh Grated coconut 2Tbspn (roasted) (you can use dry coconut too)
11. Whole spices (Cinnamon 2 sticks, Cloves 4-5, Peppercorns 1Tspn, Cardamom 4-5
12. Coriander powder 2 Tspns
13. Cumin powder 1 Tspn
14. Green chillies 10-15 
15. Coriander leaves 2 bunches (chopped finely)
16. Mint leaves 1 bunch (chopped finely)
17. Oil 1/2 cup
18. Pure Ghee  1 Tbspn
19. Water as required
20. Lemon 1

Method

1. Grind to a fine powder  all the whole spices and keep aside.
2. Grind to a fine paste cashew nuts , roasted coconut, coriander and cumin powder with some water.
3. Marinate the chicken with salt,red chilli, turmeric, ginger garlic paste,yogurt,all spice powder also the grinded paste.
4. Heat oil together with pure ghee and add in the marinated chicken,fry for 5-7 minutes.
5. Add finely chopped coriander and mint leaves along with sliced green chilles.
6.  Keep frying for sometime and add crushed brown onions.
7. Add a cup of warm water and cook till the chicken turns tender on a low-medium flame.
8. Add the lemon juice and cook till starts floating on the top.
9. The gravy should be rich and thick.
10. Garnish with fresh Coriander leaves

Serve hot with Steamed rice, bagara khana, Flatbread, Khattidal.

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.