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,

 

 

 

 

 

 

Linking with :

Cook Like a Celebrity Chef event by Food Corner 

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, 

 

 

 

Spicy Chole

Chole are one of my favorites, and there is nothing like my elder sister's spicy chole with hot pooris. 

Here's a mouthwatering chole recipe straight from Kausers kitchen.

Hope you like it.

 

 

 

Ingredients :

1. Chick peas (kabuli chana) - 250 grams
2. Onions - 2 finely (chopped)
3. Tomatoes - 2 (chopped)
4. Boiled potatoes - 1/4 cup (diced)
5. Green Chillies - 2-4 (chopped)
6. Coriander - 1 cup (finely chopped)
7. Mint leaves - 1/2 cup
8. Red chilli powder - 2 1/2 tsp
9. Ginger-garlic paste - 1 tsp
10. Salt - to taste
11. Turmeric powder - 1/2 tsp
12. Chole masala - 3 tsp
13. Black pepper powder - 1/4 tsp
14. Coriander powder - 1/2 tbsp
15. Teabag / tealeaves tied in a muslin cloth -   1
16. Oil - 2 tbsp
17. Water - as needed

 

 

 

Method :

1. Wash and soak the chickpeas in enough water overnight. 
2. Drain chickpeas and put in pressure cooker.
3. Add enough water, little salt, turmeric powder and teabag / tealeaves tied in muslin cloth. 
4. Pressure cook until soft and completely cooked. 
5. Drain and discard the teabag.
6. Heat oil in a pan and add chopped onions, fry till they become transparent.
7. Add ginger-garlic paste, red chilli powder, salt, turmeric powder, coriander powder, black pepper powder and mix well.
8. Now add chopped tomatoes, boiled potatoes, chopped coriander, mint leaves, green chillies and saute.
9. Cook for a few minutes, then add the boiled chick peas and a little water according to the consistency of the gravy you want.
10. Simmer and cook for another 5-6 minutes till the chick peas absorb all the flavors.
11. Garnish with fresh coriander and chopped onions.
12. Squeeze in some fresh lemon juice and serve hot with pooris / bhaturas.

                  

                  Enjoy and Good luck :)

Luv,

Linking with  :
Cook Like a Celebrity Chef event by Food Corner
Winter Food - 30 Min Challenge @ - Sizzling Tastebuds 

 

Saag Puri

Ingredients :

 

For the puris :

Wheat flour - 2 cups

Salt -1/4 tsp (or as needed for taste)

Oil - 1 tsp

Water - for dough

For Saag :

1. Potatoes - 2 large (cut into cubes)
2. Tomatoes - 3
3. Green Beans - 5-6
4. Carrots - 4
5. Peas - 1/2 cup
6. Onion - 1 (sliced)
7. Coriander - 1/2 bunch ()chopped
8. Green chilies - 2-3 (chopped)
9. Salt - to taste
10. Ginger-garlic paste - 1 tbsp
11. Red chilli powder - 2 tsp
12. Turmeric powder - 1/2 tsp
13. Cumin seed powder - 1/2 tsp
14. Coriander powder - 1/2 tsp
15. Amchur powder -  1/2 tsp
16. Curd - 1 cup
17. Cumin seeds - 1/4 tsp
18. Mustard seeds - 1/4 tsp
19. Oil - 2 tbsp
20. Water -  as needed

 Method :

 

For Puris:

1. Mix all the ingredients and knead into a soft and smooth dough.
2. Cover and keep aside for about 30 minutes.
3. Now divide the dough into small balls.
4. Roll out each ball into a small chapati.
5. Don't make it too thin else it will come out crispy.
6. Deep fry the puris until they are evenly golden yellow on both sides.
7. Place on a paper towel to remove any excess oil.

For the Saag :

1. Chop all the vegetables and keep aside.
2. Heat oil in a wok and add cumin seeds and mustard seeds , when they start spluttering add the sliced onions.
3. When the onions turn transparent and slight pinkish add ginger-garlic paste, saute well.
4. Add turmeric powder and mix.
5. Now add all the chopped veggies, coriander, green chillies and  stir.
6. Then add red chilli powder, salt, cumin seed powder, amchur powder, coriander powder and mix well.
7. Cook for about 2-3 mins and then add sufficient water.
8. Let it cook till all the veggies are done and the water is absorbed well.
9. At this point add curd and mix well.
10. Add enough water according to your need depending upon the consistency you desire for the saag.
11. Now cook for 5-6 mins.
12. Garnish with chopped coriander.
13. Serve hot with puris.

                                Enjoy and Good luck :)

LINKING TO : 

 

Pari's Event  @ Nivedhanam

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 : )

 

 Sending this to :

Quick and Easy,

Nivedhanam: SYF & HWS - Ginger &ANU'S HEALTHY KITCHEN 

SIC #3, Anu's page,  Serve it Series 

Priya's CWS Dals