Shawari Murgh Tangdi

Ingredients 

4 chicken legs

Half cup curd (yoghurt)

1-inch piece ginger

6-8 cloves garlic

2 green chillies

½ tsp garam masala powder

½ tsp red chilli powder

¼ tsp turmeric powder

1 tsp coriander powder

½ tsp jeera powder

2 onions chopped into rings

2 lemons

Coriander leaves

1 tbsp butter

Method 

Grind ginger, garlic & green chilli into a paste. Wash chicken legs & prick each at a few places with a fork. Place in a large bowl or container & apply the ground paste to the chicken pieces.

Now add curds & all other powdered spices & rub chicken legs well with the mixture. Cover the bowl & keep in refrigerator for a couple of hours to marinate.

A little before you want to serve the chicken, remove from refrigerator, put in pressure cooker, add a cup of water & cook for five to seven minutes after first whistle on low flame.

When the cooker cools, remove chicken pieces. Now heat a non-stick pan with the butter & put chicken legs. On a low flame, turn around till chicken legs are golden brown.

Remove from fire. Squeeze juice of half a lemon on the chicken. Serve on a plate decorated with onion rings, lemon slices & garnished with coriander leaves.

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Mazedaar Aloo Recipe

Ingredients

5 medium-sized potatoes

2 green chillies (finely chopped)

1 medium-sized tomato (optional)

1 tsp ginger-garlic paste

8 to 10 curry leaves

¼ tsp turmeric powder

¼ tsp red chilli powder (optional)

½ tsp cumin seeds

¾ tsp coriander powder

Salt to taste

4 tbsp oil

Few coriander leaves (finely chopped)

Method 

Boil potatoes in a pressure cooker with three cups of water for 10 minutes. Peel and cut the boiled potatoes into small pieces. Take a kadai and put oil. Add cumin seeds. When they splutter and swell, add ginger-garlic paste, green chillies and curry leaves.

In a minute or two they will change colour. Now reduce flame and add chopped potatoes. Sprinkle all dry masalas and mix well with a spatula. Add salt, coriander leaves & chopped tomato. Cover with fitting lid & cook on low flame for five to eight minutes mixing occasionally.

Serve with hot puris.

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Hot & Spicy Mutton Curry

Ingredients

Mutton - 300 gms

Onion – 1

Tomato –1

Clove – 2

Cinnamon –2

Cardamom - 2

Ginger & garlic paste

Garam Masala powder- 3 tsp

Chilli powder - 4 tsp

Red chillies - 8

Coconut grated - 200 gms

Coriander powder - 3 tsp

Pepper - 1 tsp

Coriander leaves

Mint Leaves

Masala

Heat a pan and add the chopped onions, ginger & garlic paste, pepper, coriander powder, cloves, cinnamon, mint leaves, cardamom, red chillies and coconut. Fry them well Then Grind them to a fine paste.

Method

• Heat 200 gms of oil in a pan, add the chopped onions till it turns into brown
• Add tomatoes, after the tomatoes are well fried add the Mutton
• Fry them well and then add the masala paste with salt.
• Reduce the flame and let the mutton cook well for 40 minutes.
• Add garam masala and red chilli powder .
• Let the paste simmer well, and oil should come out separately from the masala, then only the gravy will taste good.
• Add coriander leaves.
• Finally add some lemon juice.
• Serve hot with rice or chapattis.

Tip  

• Don't add extra water to cook the Mutton, let the Mutton cook with the paste.
• The mutton should not be cooked too long and not in a high flame. You can also add some lemon at the end to enhance the taste.

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Dal Gosht Recipe

Ingredients 

Boneless mutton - 1/2 kg

Chaana dal - 1/2 cup

Tur dal - 1/2 cup

Onion slice - 4

Tomatoes - 2 (chopped)

Curd - 1/2 cup

Lime juice - 1

Turmeric powder - 1 tsp

Red chili powder - 1 tsp

Mustard seeds - 1/2 tsp

Coriander powder - 2 tbsp

Garam masala - 1 tsp (whole)

Garlic chopped - 1 tbsp

Ginger chopped - 1 tbsp

Cumin seeds - 1 tsp

Garam masala powder 1 tsp

Coriander - 2 tbsp (chopped)

Green chili - 2 tbsp (chopped)

Amchur powder - 2 tsp

Oil - 3 tbsp

Salt To taste

Method

• Marinate mutton in Curd/Yogurt, lemon juice, part of turmeric powder, part of Garam Masala Powder, mix well, leave aside for 2 hours.
• And now take chana dal and tur dal and cook it. Add turmeric and green chilies when it comes to a boil cover the pan and let it cook for some time till it is fully cooked.
• Take a pan, put some oil, Whole Garam Masala and add onion and sauté well.
• Next add green chili when the onions gets golden brown add ginger, garlic, coriander powder, remaining turmeric powder, red chili powder, cook for some time.
• Now add the marinated mutton to this mixture and sauté it.
• Grind dal in a mixer and add to the mutton.
• Give tadka of mustard seeds, cumin seeds and whole red chili, sprinkle some coriander and cook the pan and simmer it for an hour.
• Finely to this mixture add tomatoes, amchur powder, add a little salt, remaining garam masala powder, and cover it again for 10-15 minutes and cook on slow fire or till the mutton is fully cooked.
• Serve hot.

Boneless mutton marinated in yoghurt and a blend of spices, sauted in a dal mixture - A Hyderabadi treat

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