Sunday, June 28, 2009

Dalcha Goshth(Lamb and Lentil Stew)

Dalcha gosth is an accompaniment to pulao or biryani in Coastal Andhra.It can be served with steamed rice on days when you make something like shikampuri kababs or mutton fry.It tastes delicious and I have even found a version of it served in Malaysia with biryani, of course this contains a lot of other vegetables too, and far too spicy but it tastes the same.The mutton with the bone adds a lot of juices that help in improving the taste of this stew.It is also made in Hyderabad and here the souring agents are varied- lemon and green mango is used as a variation depending upon the season.

1/2 kilo lamb shank with bone
4 tomatoes
4 onions
1/2 (boiled) green gourd/white pumpkin/lauki /doodhi
3 green chillies
2 tbs ginger garlic paste
1 tsp chilli powder
1 tsp turmeric powder
1 tbs coriander powder
1/4 tsp garam masala
2 bay/laurel leaves/tejpatta
100 gms chana dal/split yellow lentils
2 tbs coriander leaves
salt as required
1/2 tsp cumin/zeera
a few curry leaves
2 tbs oil
1 cup tamarind extract

Clean mutton and trim fat, leave bone in.Marinate it with the turmeric, chilli powder, salt, ginger garlic paste, garam masala, green chillies and coriander powder.Heat the oil in a thick bottomed pan add the cumin seeds, curry leaves stir, for a minute. Add onions that have been chopped finely and when they turn translucent add the tomatoes and cook for sometime till they turn soft and mushy, now add the mutton and cook till tender.Pressure cook dal/lentils till soft and mash them with the back of a ladle or spoon.Add this to the mutton and then add the boiled green gourd/lauki let it cook.Now, add the tamarind extract and simmer on a low flame till oil separates and appears on the edges of the pan.Add the coriander leaves and turn off the flame.

Under the theme of dual delights I would like to inform my vegetarian readers they can make this without the mutton.You can either use chicken stock cubes or if you are too strict about it you can replace this with vegetable stock.The stock improves the flavor of the stew like the lamb used above.


This month I plan to introduce recipes that would please both vegetarians and non vegetarians alike.Inspired by the concept of Yin and Yang in Feng Shui,Gemini twins ofthe zodiac and the dual function gadgets and gizmos I have named them Dual Delights.I know I haven't been posting lately and the reason has been that I was busy shifting to a new home.Hoping to be regular from now on.I also hope you will like my humble offerings(the way they say it in India).Enjoy !

Wednesday, June 10, 2009

Sumptous South Indian Breakfast- Idly

Today I am featuring a guest blogger Priya Mathews who has sent me this recipe of Idly which is a steamed rice and black lentil cake made for breakfast in Southern India and is eaten with coconut chutney and sambar( a lentil and vegetable stew).When Priya is not experimenting in the kitchen she works in the travel and tourism industry and has worked for Gulf Air and Air Mauritius.She currently resides in Chennai with her husband and two kids.Visitors wishing to guest blog are welcome, please mail me your recipe and pictures and I will post them with your details.

2 cups rice
3/4 th cup urad dal (black gram)
1 tbsp tur dal(yellow/pigeon lentils)
3/4 tsp fenugreek seeds
2 tbsp rice flakes(helps in softening idly)
salt as required
water enough to grind to a cake batter like consistency
Preparation:Clean and soak the dals, rice along with fenugreek seeds and rice flakes separately for 6-8 hrs.Grind the dal to a smooth paste and then grind rice along with the rice flakes into a smooth paste.Now mix both the dal and rice batters together along with salt and leave it to ferment for 10-12 hrs in a warm place.Pour into Idly steamer and steam till done which is about 7 minutes and a toothpick inserted comes out clean.The picture also by her features the mini version of the regular idly which is about the size of a medium donut.Serve hot with coconut or peanut chutney and sambar.Kids love the mini versions