Bhendi ka Shorba (Okra Curry)

 

                                        

                         Bhendi ka Shorba

Serves : 4-5

Cooking time : 30 Minutes

INGREDIENTS

1. Okra 300 grams
2. Onions 3 medium sized
3. Ginger garlic paste 1 Tspn
4. Meat with bones 250 grams
5. Green chilles 6
6. Tomato 1
7. Kashmiri red chilli powder 2 Tspns
8. Turmeric powder 1/2 Tsp
9. Salt to taste
10. Oil 1/4 cup
11. Coriander leaves 1 small bunch
12. Curry leaves few

PROCEDURE

• Heat oil in a cooker, add onions with green chilles.
• Once the onions turn brown in color, add ginger garlic paste and saute for a minute.
• Add salt, red chilli powder,turmeric powder, finely chopped tomato ,curry leaves. Cook till the tomatoes gets all mushy ,add a little water if the spices starts sticking to the pan.
• Add the meat bones with a cup of water and cooker for 10 minutes or till the meat is tender.
• Now add the okra, with some water, and cook till done, or cooker it for 1 whistle only.
• The Consistency of the gravy should be medium thick.
• Garnish with coriander leaves.

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Serve hot with steamed rice, shami/shikampur, mutton chops, fried mutton.

 

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

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.

Dahi Ki Kadhi

INGREDIENTS



Yoghurt (dahi) 700grms

Red chilli pwdr 1/2Tspn

Green chilies 9-10

Turmeric Powder 1/2Tspn

Coriander Powder 1/2Tspn

Cumin Powder 1/2Tspn

Coriander leaves 1/2 Bunch

Curry leaves 10

Besan 4Tbspn

Lemon : juice of half a lemon

Onion 1 medium sliced finely

Salt to taste

FOR THE BHAJIAS



1cup besan mixed with 1/2 Tspn red chilli pwdr,Turmeric pwdr,salt and 1/2tspn ginger-garlic paste and water.,see that the consistency of this paste is medium thick as u need to deep fry them.



FOR THE BAGAAR Zeera(cumin seeds) 1Tspn



Rai (mustard seeds)1/2Tspn



Curry leaves few



Dried Red chillies 5



METHOD



Put the dahi in a juicer grinder along with salt,red chilli pwdr,turmeric pwdr,coriander pwdr,cumin pwdr,besan,green chillies and coriander leaves and grind it properly.(you can also use a handblender)

Later transfer the dahi into a vessel add in some curry leaves and a sliced onion also add double amount of water (measure the dahi u r using,the amount of water used should be double) then cook this on a low flame for 25-30mins.

Keep it aside.

Deep fry the bhajias to golden brown and add them into the dahi.

Lastly heat some oil in a pan and add zeera,rai,curry leaves and dried red chilles till it splutters.this makes ur bagaar.

Transfer this to the dahi kadi and add the nimbu juice.

SUGGESTED COMBINATIONS:



Alu-Methi-Gosh curry,Palak-gosh curry,Boiled rice,Rotis.

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 ground 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.

Arvi Ka Shorba

INGREDIENTS Arvi 1/4th kilo(peeled and cut small) Tomatoes 3 medium Meat Bones 200Grms Onion 1large Ginger-Garlic paste 2Tbspn Red Chilli pwdr 2Tspns Turmeric Pwdr 1/4t Tspn Green Chilles 6 Curry leaves few Tamarind lemon sized(put in hot water and extract the juice) Coriander Leaves 1/2 bunch Oil for cooking METHOD

• Heat 4Tbspns of oil in a cooker and add onions sliced finely and fry till they turn golden brown in colour.
• Add ginger-garlic paste and fry for a minute,later add the cut tomatoes and fry till they get a little mashed.
• Add salt,red chilli pwdr,turmeric pwdr and curry leaves.
• Add meat bones and fry for 2 mins.
• Add 1 and 1/2 cups of water and pressure cook on low flame for 15 mins.
• Later add arvi to the contents of the cooker together with Tamarind water and again pressure cook for 10mins on low flame.
• Finally add coriander leaves and boil for 2mins.

Recommended combinations:
Kheema(minced meat),Palak-gosh.

Tomato Ka Cut

INGREDIENTS: Tomatoes 5-6 medium sized Red chilli pwdr 2 Tspn Turmeric Pwdr 1/4th Tspn Coriander Pwdr 1Tspn Cumin Pwdr 1/2tspn Imli (1/2 lemon sized or even less) Ginger-Garlic paste 1Tspn Salt to taste Water 1 glass Boiled Eggs(cut into half) 4-5 FOR THE BAGAR Cumin 1Tspn Rai 1/2Tspn Curry leaves Dried Red chillies 5 METHOD

1. Cut the tomatoes and put them in a cooker along with Red chilli pwdr,Turmeric pwdr,Salt,Corinader pwdr,Cumin Pwdr,imli and Ginger-Garlic paste.
2. Add 1 glass of water.
3. Pressure cook for 20mins on low flame.
4. Now grind this to a paste in a juicer grinder.
5. Keep this aside.
6. Now heat 3Tbspn oil in apan and add Zerra,rai,curry leaves and dried red chillesand let them splutter.This makes ur bagaar.
7. Add the bagaar to the tomatoes.
8. Finally add the eggs(cut into half) to this dish.You can also add koftas if u dont like eggs.

RECOMMENDED COMBINATION:

Minced meat(kheema),Bagar Khana,Beans ki phalli gosh.

Tomato ki Kadi

INGREDIENTS: Tomatoes 5-6 medium sized Onion 1 medium Cumin(zeera) 1 Tspn Curry leaves Green chillies 8-10(grind to paste) Cumin Pwdr 1tspn Coriander pwdr 2Tspn Chalwal(rice) Ka atta(soak handful of chawal then grind it to paste after 30mins) Imli ka khatta (lemon sized) Turmeric Pwdr 1/4th Tspn Ginger-Garlic paste 2Tspn Salt to taste,water as required Method

1. Slice onion,grind chawal ka atta to paste.
2. Heat oil and add cumin(zeera),sliced onion.
3. Add curry leaves,Green chilli paste,salt,Turmeric pwdr,Ginger-Garlic paste and fry well.
4. Add tomatoes to it and keep frying till oil starts leaving the sides.
5. Add imli ka khatta and cook for about 10mins,add good amount of water.
6. Add Coriander pwdr and Cumin pwdr.
7. lastly add chalwal ka paste(see its properly diluted or it may form lumps when u start adding it to the kadi)
8. Cook till the consistency is light medium thick(remember it goes even more thick when it goes cold)

Recommended Combination

Potato cutlets filled with lamb mince,Fried mutton.