Tuesday, March 31, 2009

Easy Egg Curry

Jyotsana had asked me for an easy egg curry and here I'm posting one.This egg dish is known as Derwaishi andey(eggs) in my in-laws home.As a new bride when I had been over to their place, shortage of a dish at dinner time had them discussing about making this recipe.As the name had a great feel to it, I had imagined it would be some special and lavish dish coming up, only to realize that it was a humble egg curry nevertheless it was so delicious.Later on, my husband told me about the reason behind its name.In his childhood, they had a neighbour in whose kitchen this dish was frequently made and sent over to their home,so from that time on, my mother-in-law had called this by his name -Derwaishi.When I am tired and don't feel like cooking, my husband sometimes makes this dish for me and it's very yummy.

2 eggs
4 onions finely chopped
2 tomatoes finely chopped
3 green chillies slit lengthwise
1/2 tsp turmeric
1 tsp chilli powder
salt as required
2 tbs oil
1 cup water
spring onions and green coriander chopped

Method: Take a wok or a flat pan, add the oil and when its warm, add the onions, chillies and tomatoes, keep sauteing on a low flame till the onions turn translucent. Add the turmeric, chilli powder and salt along with half to one cup of water and simmer on low flame till the onions are well cooked and soft.Now break the eggs and add it to the pan don't stir the eggs as they have to cook in the natural shape they take in the pan.All the while, take care to keep the flame low add the spring onions and coriander.When the eggs are cooked and sit firm on the onion gravy,you can turn off the flame and serve hot.

Sunday, March 29, 2009

Chicken Korma

If you like plenty of gravy to go with your rice or bread dishes this is an excellent choice.Kormas have a creamy yoghurt base while some also include rich paste of nuts like almonds and cashews to increase the consistency of the dishes.You can make this korma with either lamb or chicken.This one does not require almonds or cashews.You can use a variety of breads, naans paranthas, or even Arabic Khubs to mop up the gravy.I have used boneless chicken breasts to lower the calories and chicken breasts are known to be rich in thiamine, niacine and iron minus the fat.

500 gms chicken
4 onions sliced
1 cup yoghurt
3 green chillies slit lengthwise
3 tbs ginger-garlic paste
1 tbs coriander powder
1/2 tsp garam masala
1 tsp chilli powder
1/2 tsp turmeric
3 tbs oil
a few mint and coriander leaves
salt as per your taste

Method: You can use either boneless or meat with the bone,trim fat and wash the meat clean. Now marinate it with turmeric, chilli, salt, coriander powder, green chillies and ginger-garlic paste.Mix well with your hand to infuse the flavours into the chicken.Now add the sliced onions to the oil in a thick bottomed pan and saute till golden brown add the marinated chicken pieces.Lower the flame and carefully add the beaten yoghurt stirring continously with the other hand to avoid the yoghurt from curdling.It should blend well into the chicken.Add the garam masala and let it cook till the chicken is soft and succulent.The yoghurt should form a thick gravy and colour should turn a rich golden yellow.Add the mint leaves and coriander leaves and turn off the flame.If you are using the mutton the procedure is same except that you add the yoghurt after the lamb pieces have been cooked to tenderness with the marinated spices and a cup of water.

Saturday, March 28, 2009

Fish In coconut gravy

This is inspired by Goanese and Kerela style of cooking fish.As you know the coast is synonymous with abundance of coconuts the locals all over the coast of India use coconut to add a zing to their fish dishes.For all you fish lovers there are a few essentials you can't do without while cooking fish ...carrom seeds(ajwain,vamu)which when added to fried fish makes it absolutely delicious, and there is coconut,mustard paste(sarson,rai,avalu) and cumin powder(zeera).Sea food is absolutely healthy,so go ahead and indulge in your seafood cravings.

1 kg-Thick slices of fish(surmai,vanjaram,kingfish)
2 cups freshly grated coconut
2 tbs vinegar
1/2 lemon
1/2 tbs turmeric powder
2 tsp chilli powder
2 green chillies
3 tbs oil
1 tbs dhanya powder
1 tsp cumin powder
a pinch of fenugreek seeds
3 tomatoes finely chopped
4 onions finely chopped
a few curry leaves
coriander leaves for garnish
salt to suit your taste
2 tbs ginger garlic paste
1/2 tsp garam masala

Method: Clean fish and marinate in vinegar,lemon juice ,turmeric and chilli powder with some salt in a non metallic bowl.Grind coconut with green chillies and also blend tomatoes into a paste.Heat oil and fry onions till golden brown add the curry leaves,ginger-garlic paste and the coconut paste along with tomatoes, coriander powder, garam masala and let it cook for a few minutes.Add the fish gently, don't stir as fish may break. Now, add cumin and pounded fenugreek powder.As water seeps out of the fish you may not need any more but if the curry appears dry you can add half a cup of water.Let it simmer gently till the fish is cooked and oil separates and the curry reddens and thickens, add any more salt if required.Garnish with coriander leaves and serve with rice or roti.

Monday, March 23, 2009

Khatti Dal

Khatti Dal

½ cup tur dal(Pigeon Lentils)
2 tomatoes chopped
1 tsp chilli powder
½ tsp turmeric powder
2 green chillies
1 cup tamarind extract
Some coriander leaves chopped
Salt to taste
1/2 tsp mustard seeds 2 red chillies
1/2 tsp cumin seeds a few curry leaves
1/2 onion sliced 2 cloves garlic crushed
A pinch of asofoetida 2 tsp oil for seasoning

Pressure cook tur dal along with tomatoes, green chillies, coriander leaves turmeric and chillipowder for three whistles.After it cools off remove lid and mash the dal well.Then add tamarind extract and salt and return to stove.Let it boil well, add a few curry leaves reserving few for the seasoning.Add a little extra water to the dal as it should have a thick soup like consistency.Heat a little oil in a kadai or pan add the ingredients listed under seasoning let them turn a little reddish in colour releasing their aroma.Now add this to the dal and serve.

Goshth (Mutton) Fry

Goshth Fry (Mutton Fry)

This is a popular dish cooked in most muslim households in Andhra Pradesh and it’s a dry and well flavoured spicy fry and goes well with Khatti Dal (Pappu Charu) which is a kind of no fancy Sambar made with Tur Dal(arhar/kandi pappu) well blended in a tangy tamarind paste and tomatoes and tempered with mustard cumin and curry leaves. Khatti Dal and Goshth fry is a great combination with rice and you can never go wrong with this one

Ingredients: ½ kg tender lamb cut into cubes
5 tbs ginger garlic paste
2 tsp chilli powder
1 tsp turmeric powder
2 tbs coriander powder
1tsp garam masala
½ cup oil
Salt 1tbs or to suit your taste

Method: Trim the fat and wash the lamb cubes in a glass bowl mix the cubes with ginger garlic,chilli and turmeric powder,2 tbs oil, and salt .Mix well transfer it into a wok or kadai add one cup water and cook till meat is tender keep adding water if it dries up till the meat is cooked. Alternatively you can cook it in a pressure pan for four to five whistles, and let it cool, remove lid and return the pan to the stove. Add the remaining oil and garam masala and keep tossing from time to time, till the masala sticks to the meat pieces and there is no water left. Sprinkle a pinch of chilli powder, give it another minute and put off the flame.Garnish with coriander and serve.It is excellent with roti or steamed rice.

Shikampur Kabab

Shikampur Kabab

These kababs are believed to have originated in Lucknow but they have been made popular in the kitchens of Hyderabad.Literally translated Shikampur means stuffed belly
and these delicious kebabs have a stuffing of yoghurt, onion and chopped coriander.

Ingredients: For the kebabs
½ kg lean boneless mutton
A fistful of chanadal(Bengal gram)
2 inch piece of ginger
10 garlic cloves
1 tbs coriander powder
1 tsp garam masala
2 tsp chilli powder
Half tsp turmeric powder
Salt to suit your taste
Oil for shallow frying

For the stuffing:
2 tbs thick/hung curds
1 green chilli finely chopped
1 tbs green coriander finely chopped
Salt to taste

Method: In a pressure pan add all the ingredients listed for kebabs with a tbs oil and 1 cup water and pressure cook for four whistles till meat is tender and completely dry. Now blend all the ingredients in a mixer without any water, or you can add a few tsps a little at a time if its too dry and grinding the paste is difficult. Now add salt and mix well. It should have a soft, dough like consistency. In the meantime mix all the ingredients listed under stuffing and keep aside. Make a flat ball like shape with the kebab dough and now add a little stuffing and cover it with another flattened round ball and pat till it forms a full rounded ball and flatten it on the top. Shallow fry in oil.Serve as a starter or accompaniment to a meal. You can also add two kebabs in pita bread or rumali roti and roll it along with onions lettuce and tomato to form an excellent meal.

Wednesday, March 18, 2009

Khichdi Kheema and Khatta(Rice and lentil dish accompanied with minced lamb curry and a sesame seed gravy)

This is an absolute nutritious and complete meal and every Hyderabadi will swear by it.Born out of a desire for a perfect brunch on those lazy weekend mornings when one gets up late,it is easy to prepare and must be accompanied with pickles and papad.Try it out for a weekend lunch and be prepared for extra kisses and hugs from the family.It can also be paired with an egg bhurji(scramble) done up in onions tomatoes and chillies in place of the kheema (lamb mince)and you have a dazzler in recession times.
Ingredients: 1 cup basmati or long grained rice, 1/3 cup of moong and or masoor dal,1&1/2cups water,3 tbs oil, 3 tbs ginger -garlic paste,2 onions sliced, 2 green chillies slit,1/3 tsp turmeric ,some mint and coriander leaves(pudina-koth meer/hara dhanya) salt to taste.

Method:Warm oil in a deep pan add onions and chillies saute till they turn translucent,add the ginger-garlic paste,pudina leaves,now add the dals and rice saute for some more time and add water along with turmeric and salt.Cover and cook but take care to remove lid while its boiling and then reduce flame to sim till the water begins to dry and the rice is cooked.Now garnish with the coriander leaves.It should take about 15 minutes.

Kheema: 1/2 kg lamb kheema, 4 onions chopped finely,3 green chillies chopped,one tomato chopped, 3tbs ginger -garlic paste, 1/2 tsp turmeric,1 tsp red chilli powder, 4 tbs oil, 1/2 tsp garam masala powder,1tbs coriander powder, green coriander leaves for garnishing.

Method: Clean the mince, trim fat wash and keep in a glass bowl now add to this all the above ingredients except oil, garam masala and reserve a few coriander leaves for garnish.Mix well and then warm the oil in a thick vessel add this keema mixture and saute for 5 minutes and let the water dry up now add 2 cups of water and let it cook till the keema is tender.You can add more water if the minced meat is a little tough.Garnish with coriander.Alternatively you can cook in a pressure pan for three whistles and once the steams out you can leave it on to simmer to dry up the water.Adding potatoes and green peas is optional while cooking the keema.
Khatta is an interesting take on the Andhra dish called pachchi pulusu except that it is modified with the addition of sesame seed (til/nuvvulu/)paste.I have further modified it by adding a few peanuts to the sesame seeds and then making a smooth paste.You can omit it if you wish.

Ingredients:A medium tomato sized ball of tamarind ,1 cup water, 1 tbs each of sesame and
peanuts roasted and blended into a smooth paste,1/2 teaspoon cumin seeds, 1 onion and 2 green chillies chopped finely.Salt to taste,2 tsp oil and a pinch of turmeric and red chilli powder.

Method: Extract tamarind juice by soaking it in the cup of water.Toast the cumin seeds in the oil and add to the tamarind extract add the salt, turmeric and chilli powder.Mix well.Now add the blended paste add the chopped onion and green chillies.Mix well and serve.

Bagarey Baingan

Bagare Baingan(whole aubergines(/brinjal/eggplant) in a tangy peanut coconut gravy.
This dish is very Hyderabadi and a good example of the confluence of Andhra and Hyderabadi cooking.Served as an accompaniment to Hyderabadi Biryani or on its own with steamed rice it adds a distinct flavor to the mellowed taste of tender aubergines or eggplants.Bagare baingan is a dish that tastes better on the day after it has been made, so you can make it well ahead and either freeze it or refrigerate it.


6 baby aubergines,

three onions sliced,

a fist ful of peanuts,

1 tbs of sesame seeds,

2tbs of freshly grated coconut,

1 tsp of coriander powder,

3 tbs of ginger-garlic paste,

3 greenchillies slit lenthwise,

1/4 tsp of garam masala,

1 tsp turmeric powder

1 tsp of red chilly powder

a pinch of fenugreek seeds,

3/4 cup oil,

lemon size ball of tamarind,

chopped green coriander

salt to taste

Procedure: Wash and make cross slits on the baby aubergines and give a final rinse in salt water.Now heat,two tbs from the oil and add the aubergines saute them fora minute and simmer on low flame with a lid till they turn tender and nearly cooked and golden patches appear on the skin. Keep aside.In the meantime dry roast the peanuts and sesame seeds remove.In the same pan used for sauteing aubergines add another 2 tbs of oil and saute the sliced onions till they turn golden remove and repeat with the coconut.In a blender add the peanuts and sesame seeds and powder, then add the cooled onion slices three green chillies, ginger garlic paste,coriander powder, fenugreek, chilly powder, coconut and blend again for a few minutes by adding a little water.Now heat the pan used for frying aubergines once again, after adding the remaining oil fry the blended masala paste till it turns golden and the oil begins to separate.Now add a cup of water to the tamarind ball and squeeze out a thick liquid add this extract to the masala on the stove which should be simmering on a low flame.Let it cook adding another cup of water to the paste if its too thick.Let it simmer for 6-8 minutes till the gravy is well cooked and thick.Now add the aubergines and simmer for another minute or two, sprinkle the chopped green coriander and turn off the flame.

Saturday, March 7, 2009

Dahi Ki Kadhi

Kadhis are various and they are wonderful for the tummy.This is a great way of serving yoghurt to kids and people who do not like eating yoghurt on its own.The one I am featuring is a very simple and basic kadhi that you would love to make and see it finish off.

Ingredients: 1 cup yoghurt,
one medium tomato chopped finely,
a few curry leaves,
a sprig of green coriander
1/4 tsp turmeric powder,
salt to taste,
a pinch of mustard and black gram
1/4 tsp of cumin seeds
1 tbs oil,
2 green chillies
one small onion sliced thinly.

Method: Heat the oil in a pan add the cumin, mustard,and black gram seeds when they begin to splutter add the onion and tomatoes and cook till they are soft add the curry leaves and green chillies.Now add the turmeric powder and keep stirring with a spoon to prevent the turmeric, from burning and immeditely add the yoghurt.Now add the salt and let it simmer on a low flame.Turn off the flame and garnish with coriander leaves.Serve with steamed rice.

Aloo Matar(potatoes and peas in onion gravy)

3 medium potatoes
1/2 cup peas,
3 medium onions,
3 greenchillies,
1 tomato chopped,
coriander leaves for garnish
1tsp coriander powder,
1 tsp gingergarlic paste
3 tbsp oil,
1/2 tsp turmeric powder
1 tsp red chilly powder
Method: Finely chop the onions and fry them in oil till they turn transparent add the ginger-garlic paste, green chillies, red chilly powder, turmeric powder and salt.Now add chopped tomato and keep frying till the raw smell of the paste disappears and the tomatoes are mushy. Now add the cubed potates ,peas and one cup of water and cook on medium flame with a lid.After 5 minutes add the coriander powder and cook till the peas and potatoes are soft adjust the salt. Garnish with the coriander leaves and serve. Goes well with rotis,pitta bread,naans and steamed rice.