Dahi ki kadi - gram flour dumplings in sour yogurt gravy

Dahi ki kadi is a delicious hyderabadi curry prepared in most of the houses. This curry is made from sour yogurt with added spices. This curry is also called as gulgulon ki kadi because of the gulgule or dumplings present in it. The dumplings are made from gram flour and are deep fried til golden and then added directly into the gravy. This curry is best served with rice.
Its light to eat, easy to cook and tastes simply delicious. What else do you want?? 
So lets start...

Ingredients :

For the gravy :

Yogurt  - 2 cup

Red chili powder - 1 Tsp

Turmeric Powder - 1/2 Tsp

Coriander Powder - 1 Tsp

Coriander leaves  - 1/2 Bunch, chopped

Curry leaves  - 10

Green chilies - 4-5, slit

Gram flour / Besan -  1 Tbsp

Onion  - 1 medium, finely sliced

Salt  - to taste

For dumplings /  Gulgule :

Gram flour - 2 cups

Salt - to taste

Red chili powder - 1/4 Tsp

Turmeric powder - 1/4 Tsp

Ginger-garlic paste - 1/2 Tsp

Soda - a pinch

Oil - for deep frying

For Seasoning / bagaar :

Cumin seeds - 1 Tsp

Mustard seeds - 1/2 Tsp

Dried Red chilies - 5 

Method:

Preparing the gravy :

In a bowl add yogurt and beat it nicely with a whisk until it is smooth.
To this add red chili powder, turmeric powder, salt, ginger-garlic paste, coriander seed powder and mix well.
Now take 1 tbsp gram flour in a small bowl, dissolve it in little water to make a smooth paste without lumps.
Add this paste to the beaten yogurt stirring continuously.

Throw in the sliced onions, chopped coriander, curry leaves and green chilies.
Add water according to the desired consistency. [ I'm adding 2 cups of water]

Now keep the mixture on medium flame for 5-7 minutes or until the green chilies turn yellowish.
Remove and keep aside.

Preparing dumplings / Gulgule :

In a bowl take gram flour, add salt, ginger-garlic paste, red chili powder, turmeric powder, soda, finely chopped coriander and make into a smooth but thick paste using enough water.
Heat oil in a wok and deep fry the dumplings to golden brown.
Remove and drain the excess oil.
Add the dumplings directly to the cooked Yogurt mixture.

Seasoning / bagaar / tadka :

Heat oil in a pan .
Add cumin seeds, mustard seeds and dried red chilies.
When they start spluttering, remove and add this to the curry.

Serve hot with a bowl of plain rice.

                      Enjoy and Good luck :)

Luv,

            

Masaledar Chicken

Spicy, tender and filling, this masaledar chicken is sure going to make some fireworks in your mouth.

 

Ingredients :

 

Marination :

1.     Whole chicken - cut into pieces
2.     Ginger-garlic paste - 1 tsp
3.     Turmeric powder - 1/2 tsp
4.     Salt - 1/2 tsp

Gravy :

1.     Yogurt or Curd -1 cup
2.     Poppy Seeds or Khuskhus - 1 tbsp
3.     Grated coconut - 1 tbsp
4.     Ginger-garlic paste - 1 tsp
5.     Red chilli powder - 2 tsp
6.     Onions  - 2 medium made into paste
7.     Fried onion paste - slice a large onion.                                                                                                                                             heat oil in a pan and saute the sliced onions until golden n slightly crisp. Cool n blend into a paste.           
8.     Dried red chillies - 4-5 chopped
9.     Garam masala [2 cloves, 2 cardamom, 1/2 tsp caraway seeds, small cinnamon stick,  7-8 cubebs]
10.     Chopped coriander - 1 cup
11.     Chopped green chillies - 2-3
12.     Salt to taste
13.     Oil - 2 tbsp          

                                       

Method :

1. Clean and wash the chicken pieces.
2. Add ginger-garlic paste, salt and turmeric powder, nicely rub into the chicken pieces and keep for marination for about 30 minutes.
3. Dry roast both poppy seeds and coconut and make into a fine paste. Keep aside.
4. Heat oil in a wok add garam masala [cloves, cardamom. caraway seeds, cinnamon stick,  cubebs]
5. Fry for a few seconds, then add onion paste, stir fry till the raw smell goes away.
6. Then add ginger-garlic paste, fry for 1-2 minutes.
7. Now add turmeric and red chilli powder, mix.
8. Add the marinated chicken pieces and mix well to coat the chicken pieces with all the spices.
9. Fry well till no liquid remains.
10. Now add enough water and let it cook on a medium to low flame till the water dries up and the chicken is done.
11. Add Poppy seed-coconut paste, fried onion paste and beaten curd, mix well.
12. Fry till the oil separates from the mixture.
13. Stir in the chopped coriander, green chillies and dried red chillies.
14. Add little water as per the consistency of the gravy you desire, I like it thicker so I'm going to add just 1/4 cup of water and cook for another few minutes till I reach the right consistency..
15. Serve hot with parathas or with rice and khatti dal.

                  Enjoy and Good luck :)

 

Luv,

 

 

 

 

 

 

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Aloo matar ki sabzi - Potato and green peas curry

A simple and delicious combination of potatoes with green peas in a spiced gravy.

 

 

Ingredients : 

1. Potatoes - 3 medium (diced)
2. Green peas / matar - 1 cup
3. Onion - 1 medium (sliced)
4. Coriander - 1/4 cup (chopped)
5. Green chillies - 2-3 (chopped)
6. Ginger-garlic paste - 1/2 tsp
7. Red chilli powder - 1 tsp
8. Turmeric powder - 1/4 tsp
9. Salt - as per taste
10. Chaat masala - 1 tsp
11. Oil - 1 1/2 tbsp

Method :

1. Heat oil in a pressure cooker and add sliced onions, saute till they are slightly golden brown.
2. Now add ginger-garlic paste, stir fry for a minute till the raw smell goes away.
3. Add turmeric powder, mix, then add diced potatoes and green peas, stir fry for 2-3 minutes.
4. Add red chilli powder, salt, chaat masala, mix well till the spices blend well with the vegetables.
5. Add enough water and let it cook  for one whistle or till the potatoes and green peas are done.
6. Turn off the stove and allow the pressure from the cooker to come down.
7. Then add chopped coriander and green chillies. Cook for another 1-2 minutes.
8. Serve with parathas or rice.

                   Enjoy and Good luck :) 

 

Luv, 

 

 

 

Phalli kut / Peanut rice

 Peanut rice is an extremely simple and quick recipe. Best way to use leftover rice and a quick  lunchbox idea too.

 

 Ingredients :

1. Cooked rice - 2 cups
2. Peanuts - 1/2 cup roasted
3. Carrot - 2 grated
4. Capsicum - 1/2 finely chopped
5. Soya sauce - 2 tsp
6. Cumin seeds - 1/2 tsp
7. Mustard seeds - 1/4 tsp
8. Coriander - 1/2 bunch finely chopped
9. Curry leaves - few leaves
10. Green chillies - 2-3 chopped
11. Red chilli powder - 1 tsp
12. Ginger-garlic paste - 1/2 tsp
13. Turmeric powder - 1/2 tsp
14. Salt - to taste
15. Oil - 1 tbsp

Method : 

1. Heat oil in a wok, add cumin seeds and mustard seeds.
2. When they start spluttering add ginger-garlic paste and saute.
3. Add grated carrot, finely chopped capsicum and cook for a few minutes.
4. Add chopped coriander, curry leaves and green chillies, stir.
5. Now add red chilli powder, turmeric powder, salt and mix.
6. Add the soya sauce and cook for another few minutes.
7. Now add the roasted peanuts and cooked rice and mix well.
8. Serve hot garnished with mint leaves.

                      

                        Enjoy and Good luck :)

 

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Hyderabadi Khatti Dal

Hi everyone, hope u all are doin great.
Today's recipe is Hyderabadi khatti dal, it is the most simplest and common dal curry cooked very often in every house here.
It is spicy and sour, goes well with a bowl of hot rice,papad and pickle.
Actually almost anything goes well with khatti dal.
So here is the recipe of everyone's favorite khatti dal.

Ingredients :

1. Toor dal (Yellow lentils) - 1 cup
2. Tomatoes - 3 chopped
3. Red chilli powder - 2 tbsp
4. Turmeric powder - 1 tsp
5. Ginger-garlic paste - 1 tbsp
6. Salt - to taste
7. Tamarind/imli juice - 2 cups
8. Coriander - 1/2 bunch finely chopped
9. Curry leaves - 1/2 bunch
10. Green chillies - 3-4 chopped
11. Water - 3 cups

For Seasoning :

1. Oil - 3 tbsp
2. Cumin seeds - 2 tsp
3. Dried red chillies - 3-4
4. Garlic cloves - 2-3
5. Curry leaves - 4-5

Method:

1. In a pressure cooker add the washed toor dal, tomatoes, coriander, green chillies, curry leaves, red chilli powder, turmeric, ginger-garlic paste and 2 cups of water.
2. Pressure cook it for 2 whistles just to tenderize the lentils.
3. When the dal is tender, grind it into paste using a masher.
4. Now add tamarind juice, some more green chillies, curry leaves and required amount of water (acc to the consistency you want, I like it thin ). Let it cook for as long as the chillies turn yellow, set aside.
5. Now heat oil in a pan and add cumin seeds, dried red chillies, garlic cloves and curry leaves to it.
6. Remove from heat and pour over the dal. [ this is called as tadka or bagar ]
7. Serve hot with plain rice and anything you want.

                     Enjoy and Good luck : )

 

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Shimla mirch keema / Bell pepper minced meat

Shimla mirch and keema / minced meat is a great combo, goes well with both rice and chapatis.

 Ingredients :

1. Minced meat / kheema - 500 gms
2. Bell peppers - 2 big (sliced)
3. Onions - 3 medium (chopped)
4. Coriander - 1 cup (chopped)
5. Green chillies - 3-4 (chopped)
6. Red chilli powder - 2 1/2 tsp
7. Turmeric powder - 1/2 tsp
8. Ginger-garlic paste - 1 tsp
9. Salt -to taste
10. Oil - 3 tbsp

Method :

1. Wash and clean the minced meat. Transfer it to a bowl.
2. Add red chilli powder, turmeric powder, ginger-garlic paste and salt to it.
3. Put the marinated minced meat onto a tawa / flat pan.
4. Add oil and 1 cup of water to it.
5. Cook on a medium flame till all the water is absorbed.
6. Now add chopped coriander, green chillies and sliced bell peppers to the meat.
7. Mix well and add 1 more cup of water to it.
8. Cover and cook on slow flame until all the water is absorbed or till the meat is done.
9. Remove and serve hot garnished with coriander leaves with rice and khatti dal or hot chapatis.

                       Enjoy and Good luck :)

 

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~Hyderabadi chicken biryani~

This delicacy is relished by all who love spicy and richly aromatic food. 

It has a taste that is simply exquisite and the very aroma will make your mouth water.
Here is a recipe of authentic hyderabadi biryani that is sinfully tasty.  

Ingredients :

1. Basmati rice (soaked) - 1 kg
2. Chicken - 2 kg
3. Onions - 3 big (sliced)

For marination :

1. Curd - 2 1/2 cup
2. Red chilli powder - 2 tbsp
3. Salt - 2 tbsp
4. Turmeric powder - 1 tbsp
5. Ginger-garlic paste - 2 tbsp
6. Oil - 2 tbsp

Paste :  Coriander - 1 bunch
              Mint - 1/2 bunch
              Green chillies - 10-12
Garam masala Powder : Cardamom - 4
                                             Cloves - 4
                                             Cinnamon - 2 sticks
                                             Mace and Nutmeg - little amount
                                             Caraway seeds / shahzeera  - 1 tsp

For the rice :

1. Oil - 1 tbsp
2. Cardamom - 2
3. Cloves - 2
4. Cinnamon - 1 
5. Caraway seeds  - 1/2 tsp
6. Salt - to taste

For garnish :

1. Cashew nuts  - roasted
2. Coriander - finely chopped
3. Mint leaves - finely chopped
4. Color (kesar yellow and orange) separately mixed in a cup of milk
5. Onions - fried to golden brown color
6. Lemon - cut into wedges

Method  :

1. Heat 1 cup oil in a pan and add sliced onions.fry them till crispy and golden brown in color.
2. keep half of it for garnishing and put the half in marination.
3. In a large vessel add chicken with all the marination ingredients - Curd, Red chilli powder, Salt, Turmeric powder, Ginger-garlic paste, Oil, Coriander-mint-chilli paste and garam masala powder. Mix well.
4. Cover and leave for about 2-3 hours.
5. Meanwhile wash the rice and soak it in surplus water for about 1 hour.    
6. After 2 hours add 1 cup of water to the marinated chicken and cook on medium to high heat till done.  
7. Heat 1 tbsp oil in a large vessel , add cardamom, cloves,cinnamon, caraway seeds.
8. Now add enough amount of water to cook the rice and let it come to a boil.
9. Add the drained rice, stir and let the rice cook till its 60% done.
10. Now drain the rice.
11. In a large vessel pour the chicken marinade spreading it evenly.
12. Now spread the drained rice over the chicken .
13. Put the chopped coriander, mint leaves, green chillies, both the colors, remaining oil after frying onions and fried onions.
14. Cover and cook on a medium flame for about 2 minutes then simmer and cook for another 5 minutes.
15. Serve hot garnished with cashew nuts and lemon wedges with dahi ki chutney, bagare baigan or  mirch ka saalan.

                                                   

                                 Enjoy and Good luck :)

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Shami kebabs

 

Ingredients :

1. Minced mutton  - 1/2 kg
2. Bengal gram / Chana dal - 1 tbsp
3. Red chilli powder - 2 tsp
4. Turmeric powder- 1 tsp
5. Salt - to taste
6. Ginger-garlic paste - 1 tsp
7. Oil - 1 tbsp
8. Water - 1 cup
9. Garam masala - cinnamon - 1 stick, cardamom - 4, cloves - 4, kawabchini (cubebs) - 8-10, shahzeera(caraway seeds) - 1/2 tsp  - (powdered)
10. Coriander (chopped) - 1 bunch
11. Mint (chopped)- 1 bunch
12. Green chillies (slit) - 8-10
13. Black pepper powder - 1 tsp
14. Onion (chopped) - 1 small

 Method :

1. Clean and wash the mince and put in a pressure cooker.
2. To this add chana dal, chopped onion, red chilli powder, salt, turmeric powder, ginger-garlic paste and powdered garam masala.
3. Now add chopped coriander, mint and green chillies.
4. Add  1 tbsp oil and 1 cup water.
5. Let it cook till the mince is tender and all the water is absorbed.
6. It should be dry, if it is still moist cook it till all the water is evaporated.
7. Remove and let it cool to room temperature.
8. Then grind the mixture to a fine paste.
9. Now shape the mixture into small round flattened balls or kebabs.
10. Shallow fry them with little oil on both the sides till golden brown in color.
11. Garnish with coriander, lemon juice and sliced raw onions. with chutney made from mint or coriander.
12. Serve hot with hari chutney.

NOTE : If your mixture has become too thin , you can add a little amount of besan /gram flour .

                                   Enjoy and Good luck :)

 

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Marag

Marag is a rich, spicy mutton soup that consists of tender meat. This soup is a must have starter at all Hyderabadi weddings and is considered as a specialty dish.
The following recipe is my sister's version of hyderabadi marag.
It is really easy to make and tastes really delicious!!!

Ingredients :

1. Lamb with bone/boneless - 3lbs
2. Onions - 2 large
3. Oil - 3 tbsp
4. Pure ghee - 2 tbsp
5. Cumin seeds - 3 tsp
6. Cinnamon sticks - 3
7. Green cardamom - 6
8. Ginger-garlic paste - 2 tbsp
9. Cloves - 9
10. Peppercorns - 30
11. Green chillies - 7-8
12. Cilantro - 2 bunches finely chopped
13. Mint leaves - 1/2 bunch
14. Plain yogurt - 2 cups
15. Garam masala - 2 tsp
16. Cumin seeds - 1/2 tsp
17. Black pepper powder - 1/2 tsp
18. Salt - to taste

Method:

1. Heat the oil and ghee in a saucepan.
2. Add all the whole spices and cook on medium heat until the spices release a heavenly aroma. Do not let the whole spices turn dark in color or burn.
3. Dice the onions and blend in a blender to a fine paste. Add this onion paste to the saucepan with oil and spices.
4. Add the ginger-garlic paste and saute on high flame for about 5 minutes.
5. Transfer this to a cooker and add the meat and yogurt.
6. Blend the green chillies well in about 1 cup of water. Strain this mixture, reserve the chilli water and discard the residue. Add this to the cooker.
7. Add the finely chopped cilantro and mint leaves.
8. Add the garam masala and salt. Mix well.
9. Add about 1/2 cup of water and cook on a medium flame for about 1/2 hour.
10. The meat should become very tender. It might take time so be patience.
11. When the meat is done allow all the remaining water to dry , stirring occasionally. The more you stir the better it tastes.
12. Now add water according to consistency you wish to have for soup. If you like it soupy add 2 cups of water and cook for another 5-10 minutes and if you like it thick add less water. Adjust for salt if you add more water.
12. Add freshly ground black pepper just before serving with hot naan or parathas.

                              Enjoy and Good luck :) 

 

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Hyderabadi Harees ♥

Now that a lot of festivals are lined up wishing all the readers Happy  Dussera  and  Eid -ul -Adha/Bakrid.  

Now that during the Eid season there is plenty of lamb around at home you can make a variety of dishes like Harees, Biryani, Pathar ka gosht, dum ghosht etc;.

Today we will learn how to make hyderabadi harees. Hyderabadi harees, is basically a stew composed of meat, lentils and broken wheat made into a thick paste. It originated as an Arabic dish and was introduced to the Hyderabad state during the Nizam's rule. Blended with regional traditional spices, it formed a unique Hyderabadi harees, becoming a popular food among the native residents.

                   Enjoy this traditional lip-smacking  recipe of everyone's favorite hyderabadi harees .

                      

Ingredients :

1. Lamb / Beef (boneless)  -  1 1/2 kg
2. Broken wheat (wheat rava)  -  1/4 kg
3. Lentils - Masoor dal, Toor dal, Chana dal,  Moong dal - 1/2 cup and Urad dal  -  1 cup
4. Garam Masala  -  Kawab chini (cubebs)  -  10-15   
                               Cloves  -  4 
                               Cardamom   -   4
                               Caraway seeds (shah zeera)  -  1/2 tsp
                               Cinnamon  -  2 sticks
                               Peppercorns  -  10-15
                         
5. Red chilli powder  -  2 tsp
6. Salt  -  to taste
7. Ginger-Garlic paste -  2 tsp
8. Turmeric powder  -  1 tsp
9. Oil  -  1/2 cup
10. Coriander  -  1 bunch
11. Mint  -  1 bunch
12. Green chillies  -  10-12
13. Water  -  as required
14. Onions  -  4-6 (medium)
15. Ghee  -  1/2 cup for garnish
16. Almonds and Cashew nuts (Roasted) - for garnish
17. Lemon   -  4  (cut into wedges) for garnish

 

Method :

1. Clean and wash the meat and add all the lentils (washed), garam masala, chopped coriander, mint, and green chillies. 
2. Now add red chilli powder, salt,  turmeric powder,  ginger garlic paste and oil.
3. Add water and pressure cook for about three whistles or till the meat is completely tender.
4. Meanwhile wash the broken wheat / rava and add 1 tsp ginger garlic paste, 1 tsp red chilli powder, 1 tsp salt ,1/2 tsp turmeric powder, 1tbsp oil, 10  peppercorns, 10 kawab chini and 1-1 1/2  ltr water and cook on a low to medium heat till done.
5. Heat oil in a pan and fry the chopped onions till dark golden and crisp.
6. Roast the almonds and cashew nuts. keep aside.
7. When both the things are done, bring the meat and wheat together and blend it with a masher (ghotni) into a thick paste.
8. Now keep the mixture on a medium to high flame and add the remaining oil of fried onions and cook for about 5-10 minutes.
9. Garnish with coriander, mint leaves, roasted almonds and cashew nuts , fried onions and lemon wedges.
10. Top with ghee and serve hot.

                                     

                               Enjoy and Good luck :)

 Sending this recipe to : SIC #3, Anu's page ,

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