Dal Gosht | Dalcha | Hyderabadi Dal Gosht

Ingredients
Mutton - 300 gm
Onion - 3 sliced
Ginger garlic paste - 1 1/2 tsp
Red chilli powder - 2 tsp
Corriander powder - 2 tbl.sp
Roasted cumin powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Cinnamon - 1 stick
Cloves - 3 to 4
Cardamom - 2
Cumin seed - 1 tsp
Toor dal - 1/4 cup
Masoor dal - 1/4 cup
Urad dal - 1/4 cup
Moong dal - 1/4 cup
Chana dal - 2 tbl.sp
Few chopped corriander and mint leaves
Salt as per taste


Make a puree of 
Tomato - 3 medium
Green chilli - 2

Method
Clean and wash the mutton pieces and keep aside.
Make a puree of tomato and green chilli.

Wash and soak all the dal in water for half an hour.

Heat oil in a pan and add whole spices and cumin seed and let it splutter.
Add sliced onions and cook till golden brown in color.
Add ginger garlic paste and saute for few seconds till the raw smell goes.
Add tomato puree and powdred masala and cook for a minute.
Add mutton pieces, few chopped corriadner and mint leaves and stir fry for few seconds.
Add one or two cup of water and pressure cook it  till 4 to 5 whistles.
Remove mutton curry in another pan.
In the same cooker, pressure cook dal by adding little more water.
When cooked mix with the mutton curry. Garnish with chopped mint and corriander leaves. Serve hot.

Chicken Korma | Easy Chicken Curry

Ingredients

 For marination

Chicken – 1/2 kg

Potato - 1 big chopped 

turmeric powder - 1/2 tsp

roasted cumin powder - 1 tsp

corriander powder - 2 tsp

garam masala - 1/2 tsp

red chilli powder and salt as per taste

 thick yogurt - 2 big spoon

few chopped corriander and mint leaves

Onion – 3 medium size sliced

Ginger garlic paste – 2 tsp

green chilli - 2 slit

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Cloves – 3

Green cardamom – 2

Cinnamon – 1 inch piece

Bay leaf - 1

Method

Wash and cut chicken into desired pieces.

Marinate chicken with ingredients given and leave it for half to one hour.

Heat oil about 3 to 4 tbl.sp, with one tsp of ghee/butter.  when hot add cinnamon stick and cloves, bay leaf , cumin seed and cardamom.  Sauté for a minute and add onions and fry till golden brown in color. Then add ginger garlic paste and sauté till the raw smell goes. Then add this marinated chicken  and fry on a low flame for 2 to 3 minutes.  Then add water as required. Cover it with a lid and let it cook on a slow flame for 25 to 30 minutes. Add more water if required.

  Garnish with coriander and mint leaves and serve hot with rice, roti, naan or paratha.

Bhuna Masala Chicken

Ingredients

Poppy seed - 1 tsp

Cinnamon - 1 small piece

Cloves - 3 to 4

Black pepper - 1 tsp

Black cardamom - 1

Star aniseed - 1/2

Mace - ½

Cumin seed – 1 ½ tsp

Coriander seed - 2 tbl.sp

Red chilli - 2 to 3 or as per taste

5 to 6 flakes of Garlic

 one small piece of ginger

Yogurt - ½ cup

Turmeric powder – ½ tsp

Salt as per taste

Kasuri methi – 1 tsp

Juice of half lemon

Coriander leaves chopped

Little cream to garnish
Paste of 12 to 15 cashewnuts

Method
Wash and make cut in the chicken pieces.
Dry roast all the ingredients given and make a paste of it by adding ginger and garlic.
In a bowl, take half cup of  yogurt, turmeric powder, salt, half of the blended masala . Mix well and add chicken pieces to it. Mix well and let it marinate for few hours or overnight.

Shallow fry chicken pieces till it becomes dry. Remove and keep aside.
In the same pan add half of the blended masala, leftover marinated masala and chicken pieces. Cook on a slow flame for few minutes.

Add paste of cashewnut, mix well and cook for some more minutes stirring in between.
Add kasuri methi, juice of lemon. Off the flame and garnish with corriander leaves and little cream and serve hot with rice or roti.

Mutton Biryani

Ingredients

Mutton – ½ kg

Basmati rice – 1 kg

Bay leaf - 2

Onions – 6 to 7

Yoghurt – 2 tbl.sp

Ginger garlic paste – 2 tbl.sp

Green chilli - 3

Tomato paste – 2 tbl.sp or 3 tomatoes

Chilli powder – 2 tsp

Coriander powder – 3 tsp

Roasted cumin powder – 1 tsp

Garam masala –1/2 tsp

Turmeric powder – ½ tsp

Salt as per taste

Coriander and mint leaves

Saffron soaked in milk  or food color

Roast and Make a powder of

Black cardamom – 1

Green cardamom – 2

Cinnamon – 1 small piece

Cloves – 3 to 4

Mace – 1

Star aniseed – ½

Whole pepper – 2 tsp

For making  rice

Bay leaf – 1

Cumin seed – 1 tsp

Black cardamom – 1

Cinnamon – 1

Cloves – 4

Salt as per taste

One spoon oil




Method
Soak rice in water for half an hour.
Fry onions till golden brown in color and keep aside.
First marinate mutton by adding green chilli paste, red chilli powder, coriander powder, roasted cumin powder, garam masala, yoghurt, turmeric powder, salt,corriander and mint leaves, roasted and powdered whole garam masala and fried onions. Keep little onion aside for garnishing.
Leave it for 3 to 4 hours or overnight.

Heat oil in a pan add ginger garlic paste and saute till raw smell goes. Then add tomato paste or tomatoes chopped and cooked till mashed up.
Add this marinated mutton . Mix well and let it cook till it becomes little soft. Keep on stirring in between and add little water if needed.

Keep enough water in a pan for cooking rice by adding all the ingredients given.
When it starts boiling add rice and cook till 75% done.

Remove and drain the water and keep rice aside.

When mutton is cooked, add this  rice on top of it and set it properly. Garnish with fried onions, garam masala, corriander and mint leaves, saffron soaked in water and ghee or butter. Cover it and cook on a low flame till rice is cooked well.

Serve hot with raita.

Simple and Easy Chicken Biryani

Ingredients

Chicken – ½ kg

Rice – 1 kg

Onion – 6 big

Potato – 1 to 2

Tomato – 2

Ginger garlic paste – 2 tbl.sp

Bay leaf – 2

Saffron soaked in water

Yoghurt – 3 tbl.sp

Turmeric powder – ½ tsp

Salt as per taste

Few coriander and mint leaves

Garam masala – 1  tsp

Ghee or butter – 1 tsp

Roast and make a powder of

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Cinnamon – a small stick

Cloves – 4

Cardamom – 2

Black cardamom – 1

Whole pepper – 1 tbl.sp

Method

Fry onions till golden brown in color.

Clean and wash chicken and marinate it with salt, turmeric
powder, ground  roasted masala, yoghurt,
onions, tomato, potato and coriander and mint leaves. Leave it aside for half
to one hour.

Heat oil in a pan and add bay leaf and two tbl.sp of ginger
garlic paste. Saute for few seconds till the raw smell goes. Then add the
marinated chicken with the masala. Mix it well and leave it to cook till
chicken is cooked well.

Soak rice in water for half an hour.

In another pan boil water by adding whole cinnamon, cloves,
bay leaf, cumin seed and black cardamom and one tsp of oil. When it starts
boiling add rice. When the rice is 75 percent cooked drain the water and put it
in the chicken masala.

Garnish it with coriander and mint leaves, garam masala,
fried onions, saffron and butter and keep it on a slow flame until the rice is
cooked well.

Chicken 65 Recipe

Ingredients
for marination
boneless chicken - 250 gm
ginger garlic paste - 1 tsp
egg - 1
corn flour - 2 tsp
pepper - 1/2 tsp
little salt

cumin seed - 1/2 tsp
1 inch ginger chopped
garlic - 6 to 7 flakes chopped
green chilli - 2
few curry leaves
red chilli powder - 1/2 tsp
pepper powder - 1/2 tsp
food color
1/2 of lemon
salt as per taste
corriander leaves for garnishing

Method
first clean and wash the chicken and marinate it with the given ingredients for an hour or two.
Deep fry in oil one by one and keep aside.
In the same pan, add half tsp of cumin seed, add chopped garlic and ginger and saute for few seconds, Then add green chillies, few curry leaves, chilli powder, pepper powder, little salt, food color, water. Leave it to boil. when it starts boiling add fried chicken pieces and stir fry for few seconds. Cook for 2 to 3 minutes after adding lemon juice and marinated masala. Garnish with corriander leaves and serve hot with rice or  roti.

Kori Kura (Andhra Chicken Recipe)

Ingredients
chicken - 250 gm
onions - 2 medium size
ginger garlic paste - 2 tsp
puree of 2 big tomatoes
red chillli powder - 2 tsp
turmeric powder - 1/4 tsp
few curry leaves
star aniseed - 1/2
cumin seed - 1/2 tsp
corriander powder - 1 tsp
salt as per taste

make a powder of 
fennel seed - 1 tsp
cumin seed - 1/2 tsp
cloves - 3
cardamom - 2
cinnamon - 1inch stick
poppy seed - 1 tsp

Method

clean and wash the chicken pieces and then marinate it with salt, turmeric powder, chilli powder and leave for half an hour.
heat oil in a pan, add star aniseed, cumin seed and then add onions, curry leaves and cook till soft. Add ginger garlic paste and saute for few minutes till the raw smell goes. 
Make a puree of tomato and add to it and stir fry for a minute.
Then add marinated chicken, corriander powder, powder masala and cover and cook for 2 to 3 minutes. Then open the lid, add little water and mix it well and again cook it till the chicken becomes soft and tender.
serve hot with rice or roti.

Mutton Haleem Recipe

Ingredients

boneless mutton - 300 gm
broken wheat/barley - 200 gm
mixed dal (all in small quantity) - masoor dal, moong dal, tuvar dal, chana dal)
fried onions - 4 medium sixe
ginger garlic paste - 3 tbl.sp
green chilli - 3 to 4
red chillli powder - 2 tsp
corriander powder - 3 tbl.sp
cumin powder - 3 tsp
turmeric powder - 1/2 tsp
garam masala - 1 tsp
yoghurt - 1/2 cup
tomato = 4
corriander and mint leaves
lemon
salt as per taste

Method
soak all the dal and  broken wheat for an hour and then pressure cook it till soft. Lightly mash it and keep aside. In another pan, heat oil and butter and add ginger garlic paste, saute till the raw smell goes and then add mutton pieces and cook on a high flame for 2 to 3 minutes. then add green chilli, red chilli powder, corriander powder, cumin powder, yoghurt, tomato, turmeric powder, half of fried onions and corriander and mint leaves and salt.Mix well and either pressure cook till 3 to 4 whistle or cook in a vessel for one hour on a slow flame.
Remove and blender it with a hand blender.  Mix with the dal, add little water if it is too thick.
Sprinkle garam masala on top.
Leave it to simmer on a low flame for 2 to 3 minutes.Remove in a serving plate and garnish with ginger juliennes, fried onions, corrriander and mint leaves and a slice of lemon.
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Chicken Pie

Ingredients

Boneless chicken – 500 gm

Onion – 2

Garlic flakes – 4 to 5

Carrot – 1

Olives – 1 cup

Few spinach leaves

Tomato puree – 2 tbl.sp

Eggs – 3

Cream – 125 ml

Cheese – 100 ml

Salt and pepper as per taste

All purpose flour dough

Method

Heat oil in a pan, add
garlic flakes and sauté for few seconds. Then add onion and sauté till translucent.
Add boneless chicken, chopped carrot and spinach, salt and pepper, tomato
puree, mix well and cook for 2 to 3 minutes. Remove and keep aside.

In a bowl, beat 3 eggs, add
olives, cream and cheese. Whisk them all well and add chicken masala to it. Fold
it properly till everything is blended well.

Make a tart from the dough
and put the  mixture into it. Cover it
with all purpose flour roti, seal it well. Bake it in a preheated oven at 180
degree celcius for 45 minutes. Unmould it, cut into pieces and serve.

Stuffed Keema In Capsicum

Ingredients

Minced keema cooked – ½ kg (chicken or mutton)

Onion - 2

Ginger garlic paste – 1 tsp

Tomatoes - 2

Corriander powder – 1 ½ tbl.sp

Red chilli powder – 2 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

Capsicum – 4 to 5

Method

Wash and cut the top of the capsicum/bell pepper. Remove all the seeds from inside and keep aside.

Boil keema and keep aside.

For the stuffing

Heat oil in a pan, add onion and fry till golden brown in color, then add ginger garlic paste and sauté for few minutes til the raw smell goes.

Add tomato and cook till it is completely mashed up.

Add all the powder masala and salt. Add keema, mix well and cook till the masala becomes dry.

Stuff this in the capsicum and cover it with the top of bell pepper.

Heat oil in a pan, and place this capsicum and cook on a low flame for few minutes. Serve hot.

Chicken 65

Ingredients

Boneless chicken – ½ kg

Red chilli powder – 2 tsp

Rice powder – 2 tsp

Ginger – 1 tsp

Garlic – 1 tsp

Pepper powder – 1 tsp

Yoghurt – 400 gms

Red Food color – 1 tsp (optional)

Salt as per taste

Make a powder of

Cloves – 3

Cardamom – 2

Cinnamon – 1 inch stick

For tampering

Oil

Few Curry leaves

 Method

In a bowl mix together all ingredients and chicken pieces to it and leave it to marinate for 1 hour or more.

Take a heavy bottom pan, add oil. When hot add chicken pieces and deep fry till it becomes crispy.  

Heat one tbl.sp of oil for seasoning, add curry leaves. Then add fried chicken pieces along with the marinated masala. Cook for 5 minutes. Garnish with coriander leaves.

Chicken Kichda

Ingredients

Boneless chicken – 250 gm

 Broken wheat – 250 gm soaked in water and then cooked

Onion – 1 chopped

Ginger garlic paste – 2 tsp

Tomato – 2 chopped

Meat masala – 1 tbl.sp

Coriander powder – 1 tbl.sp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Yoghurt – 3 tbl.sp

Red chilli powder and salt as per taste

Coriander leaves and  Fried onions for garnishing

For the dal

Tuvar dal – ¼ cup

Moong dal – ¼ cup

Chana dal – ¼ cup

Masoor dal – ¼ cup

Urad dal – ¼ cup

Method

Soak all this dal together for 2 to 3 hours and then cook it till it becomes soft.

Soak broken wheat or dalia in water for 2 to 3 hours and cook separately.

Heat oil in a pan, add onion and fry till golden brown in colour.

Then add ginger garlic paste and sauté for a minute and tehn add tomato and cook till it becomes soft.

Then add boneless chicken, coriander powder, turmeric powder, red chilli powder, garam masala, meat masala and salt and stir fry till the masala separates from the oil.

Then add little water and cover and cook till the chicken becomes tender.

Add cooked dal and broken wheat and mix well, adjust salt accordingly and leave it to simmer on a low flame for 5 to 6 minutes.

Remove in a serving plate, garnish with fried onions and coriander leaves and lemon juice and serve.

Kofta Mumtazi

Ingredients for kofta

Mutton keema – 250 gm

Besan/chickpeas flour – 2 tbl.sp

Green chilli – 2 to 3

Turmeric powder -  ½   tsp

Eggs – 4

Onion – 2 small

Garlic flakes – 4

Garam masala – 1 tsp

Water – 2 cup

Ingredients for curry

Onion – 2 medium size

Tomato – 2

Yoghurt – 2 tbl.sp

Garam masala – 1 tsp

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Ginger – 1 inch

Ghee/butter – 3 tbl.sp

Red chilli powder and salt as per taste

Coriander and mint leaves – ¼ cup

Method

Boil eggs and keep aside.

In a pan heat two cup of water, to this add mutton keema, chopped onion, salt, turmeric powder, garlic flakes, onion,garam masala, and green chilli. Cook on a slow flame for about half an hour.

When half done, Remove and add chickpeas flour to it , mix well and again cook for 15 minutes till the mixture becomes dry.

Remove from heat and leave it to cool. Then mash it well or use blender to blend it.

In another bowl, mash 3 boiled eggs.

In another bowl. Beat one egg and little milk.

Make koftas from keema mixture, stuff little mixture of mash boil eggs, dip in egg and milk mixture and deep fry in oil till golden brown in color.

In another pan, heat ghee, fry onions till golden brown in color, then add grated ginger, turmeric powder, red chilli powder, pepper powder, salt and chopped tomatoes. Fry till the masala separates from the oil. Then add to this yoghurt , left over of keema mixture, leftover of egg and milk mixture and water and leave it to boil for 3 to 4 minutes. Remove from fire.

Cut the koftas into half and put in the curry, garnish with coriander and mint leaves and serve hot.

Chicken Karahi

Ingredients

Boneless chicken – ½ kg

Ginger garlic paste – 2 tsp

Onion – 2 finely chopped

Yoghurt – ¼ cup

Tandoori masala – 1 tbl.sp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Lemon juice – 1 tsp

Salt as per taste

Julienne ginger for garnishing

Coriander leaves for garnishing

Method

Marinate chicken with ginger garlic paste, cumin powder, coriander powder, tandoori masala , salt and yoghurt.

Heat oil in a pan and add onion and fry till golden brown in color. Now add marinated chicken pieces and cook on a high flame for 10 to 15 minutes.

Reduce the heat; add a cup of water and cover and cook for another 10 to 15 minutes.

When the chicken is cooked and the gravy has become thick,  add lemon juice and julienne ginger and garnish with coriander leaves.

shami kabab

Ingredients

Mutton keema – 500 gm

Onion – 1

Ginger – 1 inch piece

Garlic – 7 flakes

Egg – 2

Green chilli – 3 or as per taste

Gram dal – ¼ cup soaked in water for 2 to 3 hours

Cumin seed – 1 tsp

Coriander powder – 1 tsp

Whole pepper pods – 5 to 6

Red chilli powder – 1  tsp

Green cardamom – 2

Cinnamon stick – 1 inch

Cloves - 3Salt as per taste

Garam masala – 1 tsp

Lemon juice – 1 tbl.sp

Coriander and mint leaves

Oil for frying

Method

Wash mutton keema and drain the water, to this add soaked chana dal, cardamom, cinnamon, cloves, salt and a cup of water and then cook till all the moisture is absorbed and the keema becomes dry.

Blend it to a fine paste by adding garlic, ginger, green chilli, whole pepper and cumin seed

Remove in a bowl and to this add chopped onion, red chilli powder, coriander powder, lemon juice, chopped coriander and mint leaves. Mix well.

Make small round flat kababs.

In another bowl beat eggs by adding little salt.

Dip these kababs in the egg mixture and shallow fry in oil till golden brown in color.

Serve hot with green chutney.

Mughlai Mutton Curry

Ingredients

Lamb meat – 750 gm

Onion – 2

Ginger galirc pase – 1 ½  tbl.sp

Turmeric powder – ½ tsp

Coriander powder – 2 tsp

Green chilli – 2 to 3

Red chilli powder – 1 tsp

Cashew nuts – 15 to 20

Salt as per taste

Ghee/butter – ¼ cup

Roast and make a powder of

Cumin seed – 1 tsp’

Poppy seed – 1 tsp

Black cardamom – 1

Green cardamom – 1

Cloves – 3

Cinnamon -  1 inch stick

Method

Cut onion into thin long slices.

Soak cashewnut in water for half an hour  and then grind it in to a paste.

Heat ghee in a pan and fry onions till golden brown in color. Then add ginger garlic paste and sauté till raw smell goes, then add turmeric powder, red chili powder, coriander powder and stir fry till oil separates from the masala.

Add mutton pieces, green chillies, sauté for  2 to 3 minutes, then add 2 cup of hot water to it and cover and cook on a medium flame.

When done, add cashewnut paste and roasted garam masala  powder and simmer on a low flame for 2 to 3 munutes.

Garnish with coriander leaves and serve hot.

Seekh Kabab

Ingredients

Minced keema – 500 gms (Chicken/mutton)

Onions - 1

Ginger garlic paste – 2 tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Paste of green chilli – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 2 tsp

Lemon juice – 2 tsp

coriander and mint leaves – ½ cup

Salt as per taste

Mint chutney

Method

Wash keema and put it in the strainer so that all the water is drained out and it becomes dry.

Chop onion finely.

Combine all the ingredients given except mint chutney.

Leave it to marinate for an hour.

Preheat the oven at 240 degree.

Take hot skewer and press the marinated keema on the skewer.

Repeat this for all the skewer. The keema will easily stick on the hot skewer. Apply little oil on the kabab.

Place the skewer in the oven.

Keep rotating it at regular interval.

When done, gently remove the kabab from the skewer.

While serving, sprinkle little lemon juice on top, garnish with onion rings and serve hot with mint chutney.

Pounded Chicken

Ingredients

Chicken breast -1

Onion – 1

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Coriander leaves

Salt as per taste

Ghee/butter – 2 tbl.sp

Make a paste of

 Garlic – 4

ginger - 1inch

Cloves – 4

Cinnamon – 1 inch

Cardamom – 1

Method

Take water in a pan, add little salt and chicken breast and leave it to boil till it is cooked.

When chicken is cooked, separate bones from chicken meat.

Discard the bone, crush the chicken meat well.

Make a paste of red chilli powder, coriander powder, turmeric powder, and grounded paste and add to the chicken. Mix well and leave it to marinate for some time.

Heat ghee/butter in a pan and fry chopped onion till golden brown in color.

Add marinated chicken and stir fry till oil separates from the masala. Add little water to it and cook till the gravy becomes thick.

Garnish with coriander leaves and serve hot.

Shahi Rogan Josh

Ingredients

Meat – 250 gm

Onion – 1

Garlic flakes – 6

Ginger – 1 inch

Green chilli – 2 chopped

Garam masala – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Turmeric – ½ tsp

Tomato – 1 chopped

Yoghurt – 1 cup

Red chilli as per taste

Few saffron thread soaked in milk

Cashewnut – 15

Ghee/butter – 100 gm

Method

Make a paste of ginger garlic, coriander, cumin, red chilli and salt.

Heat ghee/butter in a pan, and fry onions till golden brown, then add green chilli and tomato and stir fry till masala separates from the oil. Then add the ground masala and sauté for few minutes. Now add mutton pieces, yoghurt and a cup of water and leave it to cook till mutton is very well cooked.

When the mutton pieces are cooked and the gravy has become thick, then sprinkle garam masala, saffron soaked in milk, and chopped cashewnuts and garnish with coriander leaves and leave it to simmer on a low flame for 2 to 3 minutes.

American Chicken

Ingredients

Chicken – 1 kg

Pepper and salt – 1 tsp or as per taste

Bread crumb – 1 cup

Oil for frying

Method

Cut chicken into big pieces and rub salt and pepper on it and leave aside for an hour.

Dip in egg white and then coat with  bread crumbs and deep fry in oil and serve.