Lukhmi

Likhmi is a popular Hyderabadi Snack. In authentic preparation it is shaped into a flat square patty, made with maida and stuffed with Kheema (mutton mince).

It is still served as a starter in the authentic Hyderabadi course of meal at weddings and celebrations etc.

In this recipe I have used chicken mince as stuffing.

Ingredients:
For the dough:

• 2 cups Maida (All-purpose Flour)
• ½ tsp salt
• 4 tbsp ghee
• 1 tsp Ginger Juice
• ¼ cup fresh yogurt
• warm water

For the Stuffing:

• ½ pound minced Chicken
• 1 tsp Ginger Garlic paste
• 1 small Onion sliced thinly
• 2-3 Green chilies ground to fine paste
• 1 tbsp Cilantro chopped fine
• 1 tbsp Mint leaves chopped fine
• 1 tsp Garam masala
• Ghee 2 tbsp

For deep frying:

Cooking Oil for deep frying

Method:

• Boil the chicken mince with ginger-garlic paste and salt till done.
• Heat ghee in a pan and fry onion till light brown. Add the minced chicken and green chili paste; fry till dry. Mix in the garam masala powder, coriander and mint leaves. Keep aside.
• Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Mix the yogurt and ginger juice. Knead to soft, but not sticky dough, with warm water.
• Divide the dough into small portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down.
• Cut into squares and deep fry the Lukhmi on medium heat until golden brown. Drain on paper towels.
• Serve with Chutney.

Kheema Filling

Do You Know?

Food fried at too low a temperature will be greasy (normal deep frying temperature of food is 375^oF).

Overcrowding the wok during deep frying, also lowers the temperature of the oil, leading to greasy food

Qabooli (Split Skinned Gram Biryani)

Qabooli is another Hyderabadi dish made with rice and chana dal (Split Skinned Bengal Gram). It is made like biryani, where layers of dal and rice are set one over the other and then allowed to cook till done.

Ingredients:

For Rice (Section A):

• 2 cups Basmati rice
• 8-10 Mint leaves
• 1 tbsp cilantro chopped
• 1 Green chili
• 1” Cinnamon stick
• 4 Green cardamom
• 2 Clove
• 1 tbsp cooking oil
• Salt to taste

For Chana Dal (Section B):

• 1 cup split skinned Bengal gram (Chana Dal)
• ½ tsp turmeric powder
• 2 tbsp cooking oil
• 1 bay leaf
• 3-4 green cardamoms
• 3-4 cloves
• ½ cup yogurt
• 2 tbsp ginger garlic paste
• 2 green chili chopped
• ¼ cup chopped cilantro
• 1 tsp red chili powder
• 1 tsp garam masala
• ¼ cup crispy fried onion
• Salt

For Layering (Section C):

• 2 tbsp lemon juice
• 1 tsp garam masala
• Salt to taste
• ¼ cup mint leaves
• ½ cup milk
• Pinch of yellow color (or saffron) dissolved in milk
• 2 tbsp ghee
• ¼ cup crispy fried onion

Method:

Prepare rice (use ingredients of section A):

• Wash and soak the rice for half an hour. Then boil with the ingredients till almost done.

Prepare Chana mix (use ingredients of section B):

• Wash and soak the chana dal for 2 hours.
• Boil with salt and ¼ tsp of turmeric powder till just cooked (al dente).
• Heat 2 tbsp oil, in a pan. Add bay leaf, green cardamoms and cloves, and sauté a little. Add ginger garlic pastes and sauté. Add chopped green chilies, browned onions (crushed), red chili powder, garam masala powder, finely chopped coriander leaves, little salt and cooked dal. Stir to mix well. Take it off the heat.
• Add yogurt and mix well

Layering (use ingredients of section C):

• Grease a heavy bottom saucepan (preferably non Sticking pan) with 2 tbsp oil. Transfer half of the dal mixture into this pan. Spread half the rice over the dal mix, spread half of the browned onions, half garam masala powder, chopped mint leaves, lemon juice and milk.
• Spread the remaining dal over this followed by remaining rice, browned onions, garam masala powder, chopped mint leaves, lemon juice and milk (with yellow color or saffron).
• Cover with a tight fitting lid. Cook over high flame for 1-2 minutes in the beginning and then over low flame till done (for about 10-12 minutes).
• Remove from heat and leave it covered for another 10 minutes.

Garnish with fried onions and serve with Mirch ka Saalan and Dahi Ki Chutney .

Do You Know?

Any rice other than Basmati rice is called non- basmati rice. In India, basmati rice equals to only 1% production of the total rice grown.

Non- basmati rice comes in all kinds of different shapes and sizes. Some are long and slender, some are short and thick, some are like beads, and some may be round. None have the same characteristics as basmati rice i.e. they do not have both the aroma and post cooking elongation.

Kaddu Ka Dalcha

Tangy, zingy bottle gourd dalcha is a common hyderabadi cuisine. Kaddu (in Hyderabad bottle gourd is called as kaddu) is cooked in spicy, tangy chana dal broth.

Ingredients:

• 1 small sized kaddu (bottle gourd)
• 1 cup Chana dal (Bengal gram)
• 1 tbsp ginger garlic paste
• 2 medium tomatoes chopped
• 2 medium onions chopped long and thin
• 5-6 green chilies chopped long and thin
• 2 bunches coriander leaves chopped
• 8-10 leaves of curry leaves
• 2 tsp red chili powder
• ½ tsp turmeric powder
• 2 tbsp tamarind extract
• ½ tsp shahjeera
• 3-4 green cardamoms
• 3-4 cloves
• ½ ”cinnamon stick
• Salt to taste

Method:

• Wash and cut the bottle gourd (kaddu) into medium size pieces. About one cup of diced kaddu is enough for this preparation. You can add beans and carrots also.
• Prepare dal broth: To the chana dal add ¼ teaspoon turmeric and enough water to cook till tender. Mash well. Add the tamarind pulp along with 2 glasses of water. Keep this dal broth aside for later use.
• Cook bottle gourd: Heat oil in a pan and add cinnamon stick, onions, curry leaves and green chilies; fry them until onion is brown. Add now ginger-garlic paste, chopped tomato, red chili powder, turmeric powder, and salt; and fry for a few minutes until tomatoes turn into pulp. Stir in bottle gourd pieces. Pour some water, close the lid and cook until bottle gourd is just soft.
• Add dal broth to cooked bottle gourd and mix well.
• Add half of the chopped coriander leaves and allow simmering on a slow fire for a few minutes.
• While dalcha is simmering, grind shahzeera, cardamoms, and cloves into fine powder. Add this powder to dalcha. Take out in a serving bowl when cooked.
• Garnish with remaining chopped coriander leaves.
• Serve hot with rice.

Do you know?

Although bottle gourd is quite tasteless and bland vegetable, it is popular because of the fact that it is easily digestible and it has many health benefits. It is very valuable in urinary disorders.

A glassful of fresh bottle gourd juice, prepared by grating the whole fruit, mixed with teaspoonful of lime juice, should be taken once daily for the treatment of burning sensation in urinary passage due to high acidity of urine. It serves as an alkaline mixture.

Chicken Biryani

Traditional Hyderabadi Biryani is rich and aromatic due to liberal use of exotic spices and ghee. But you can reduce the content of fat and modify according to your own requirement.

As I have said before, Hyderabad Biryani is simple to make, but requires a lot of experience.

All the variables have to be carefully balanced so that everything cooks together and comes out perfectly.

Ingredients:

For Rice:

• 2 cups Basmati rice
• 8-10 Mint leaves
• 1 tbsp coriander leaves chopped
• 1 Green chili
• 1” Cinnamon stick
• 4 Green cardamom
• 1 Bay Leaf
• 1 tbsp cooking oil
• Salt to taste
  
  

For Chicken:

• 3 lbs chicken (cleaned, cut into medium size pieces)
• 2 cups yogurt
• 2 tbsp ginger garlic paste
• 1 tbsp green chili paste
• 1 tsp red chili powder
• 1 tbsp garam masala
  
  

For Layering:

• 3 Big onion
• 2 tbsp lemon juice
• Pinch of saffron color
• ¼ tsp of saffron dissolved in 1 cup of milk
• 1 tbsp garam masala
• 1 Cup oil
• Salt to taste
• ½ cup mint leaves
• 2 tbsp Ghee (Clarified Butter)
  
  

Method:

1. Marinate Chicken: To the beaten curd add the chicken, ginger garlic paste, green chili paste, garam masala, turmeric powder, red chili powder and salt to taste.Mix properly and set aside for one hour.
2. Fry Onions: Chop the onions lengthwise and sauté them in the oil on low heat till light brown. Remove the onions after draining away any excess of oil; spread over a large plate. This should keep the onions crispy. Once they have cooled, crush the onions with your fingers and add half of this to the marinated chicken mixture. Keep aside remaining half for later use.
3. Cook Chicken: Heat 2 tbsp oil in which sliced onions were fried, in a pan. Add chicken pieces without marinade and fry till nicely brown on medium heat. Add marinade and cook till the chicken pieces are tender and the curry thickens. Remove from heat.
4. Boil Rice: In a large pan half fill with water and add salt, whole garam masala, mint and coriander leaves and one green chili. Bring this to the boil and add the washed rice and cook till nearly done. Remove it from the flame and then drain the rice in a colander. Keep aside for later use.
5. Layering: Grease heavy bottom saucepan with ghee and transfer half of the chicken mixture in to it. Sprinkle 5-6 chopped mint leaves over the chicken. Spread half quantity of boiled rice over the chicken. Garnish with half quantity of chopped mint leaves, lemon juice, garam masala powder and deep fried onions. Place the second layer of chicken over the rice and repeat the same.Pour 4 tbsp of oil, in which sliced onions were fried, on the edges of the layered biryani. Warm the milk and crush the saffron into it. Add saffron color in it. Pour the milk saffron mixture over the rice. Cover the saucepan tightly. It is better to seal the container with the dough and cook over high flame for 10 minutes in the beginning and then on low flame for at least 30 minutes later. Break the seal just before serving.
6. Garnish with boiled eggs and fried onions.
7. Serve Biryani with Mirch Ka Saalan and Dahi Ki Chutney.

Do You Know?

Basmati rice has been reported in India since the early days of the 19th Century though it may have been named differently.

'Bas' in Hindi language means "aroma" and 'Mati' means "full of" hence the word Basmati i.e.full of aroma.

This rice is different from other rice mainly due to the aroma and elongation post cooking. No other rice has this combined characteristic. The post cooking elongation of more than twice its original length, the aroma and its sweet taste has made basmati rice a delicacy.

Basmati rice is grown only in Northern India and in parts of Pakistan touching India.

Cut Mirchi

It is another common Hyderabadi snack which is served as a starter. Stuffed, batter covered green peppers are deep fried and then cut into pieces. These cut pieces are again deep fried in oil.

Ingredients:

• 5 straight, plump, green chilies
• Oil for frying

For Filling:

• 1 tbsp Sesame seeds
• 1 tsp Coriander seeds
• Salt to taste
• 2 tbsp Tamarind juice

For Batter:

• 1 cup besan (gram flour)
• ½ tsp turmeric powder
• ½ tsp cumin seeds
• ½ tsp red chili powder
• ½ tsp baking powder
• Salt to taste

Method:

• Dry roast sesame seeds, coriander seeds to pale gold color. Grind them in a blender with tamarind juice and salt (without adding water). It should be like paste.
• Put the gram flour in a large mixing bowl with the ingredients required for the batter. Adding water, prepare medium thick batter (like pancake batter). Keep aside.
• Wash and pat dry all the chilies. Make one slit along the length of the chilies from just under the stem to just above the end of the chili. Insert the knife at the tip of chili and pluck the thick white vein in the middle along with the seeds.
• Now fill the slit in the chili with the sesame filling evenly one by one and keep them aside on a plate.
• Heat the oil on medium high. One by one dip the stuffed chilies in batter and gently drop from the sides of Frying pan or Kadhai into hot oil and deep fry until golden. Remove to a paper towel covered plate.
• Now cut each chili pakoda into pieces about 1”long and refry them in hot oil till they are brown and crispy.
• Sprinkle chat masala powder and serve as starter.

Note: To make tamarind juice, put a ball of tamarind in a bowl and cover with very hot water. After 15 minutes, when the tamarind has softened, with the help of fingers mash it and squeeze out the pulp. Do this till all pulp has been removed. Strain pulp through a sieve before the use.

Do you know?

Chat Masala is a tangy condiment that perks up the flavors of salads, lentils, fruits, grilled potatoes and vegetables.

Dishes salted with Chat Masala will develop a deliciously authentic flavor and fragrance.

Readymade chat masalas are available in Indian stores which are quite good. You can make your own chat masala by mixing different constituents in right proportion.

Mirchi Bhajji

Here is the recipe of famous Hyderabadi Mirchi Bhajji. It is a common street food in Andhra Pradesh.

Green chilies are stuffed with unique stuffing, different from other regions in India.

Though it involves deep-frying, this snack can be enjoyed once in a while for its hot and tangy taste.

Ingredients:

• 12 straight green chili peppers
• Oil for frying

For Filling:

• 2 tbsp Sesame seeds
• 2 tbsp desiccated coconut powder
• 1 tsp Coriander seeds
• Salt to taste
• 1 tbsp Tamarind juice

For Batter:

• 1 cups besan (gram flour)
• 1 tbsp rice flour
• ¼ tsp ajwain
• ½ tsp baking powder
• Salt to taste

Method:

• Dry roast sesame seeds, coconut powder and coriander seeds to pale gold color. Grind them in a blender with tamarind juice and salt (without adding water). It should be like paste.
• Put the gram flour in a large mixing bowl with the ingredients required for the batter. Adding water, prepare medium thick batter (thinner than pancake batter). Keep aside.
• Wash and pat dry all the chilies. Make one slit along the length of the chilies from just under the stem to just above the end of the chili. If you are using the hot chilies, you can reduce some of the heat by removing the seeds. For this insert the knife at the tip of chili and pluck the thick white vein in the middle along with the seeds.

• Now fill the slit in the chili with the sesame filling evenly one by one and keep them aside on a plate.
• Heat the oil on medium high. One by one dip the stuffed chilies in batter and gently drop from the sides of Frying pan or Kadhai into hot oil and deep fry until golden. Remove to a paper towel covered plate.
• Serve with some lime juice sprinkled and finely sliced onions on the side.

Do You Know?

The use of chili peppers in food was initially associated with hot countries because after eating food containing chili peppers people feel cooler. This is because it induces perspiration that results in a loss of body heat. It can also suppress the appetite but not thirst. So people eat less but continue to drink water.

Lamb Biryani

Hyderabad Biryani is simple to make, but requires a lot of experience. The variables are complicated such as right proportion of spices, moisture of yogurt meat mixture at the time of ‘dum’(cooking in sealed container), lamb portions, quality of rice etc. All the variables have to be carefully balanced so everything will cook together and come out perfectly.

Ingredients:

For Rice:

• 2 cups Basmati rice
• 8-10 Mint leaves
• 1 tbsp coriander leaves chopped
• 1 Green chili
• 1” Cinnamon stick
• 4 Green cardamom
• 2 Clove
• 1 Bay Leaf
• 1 tbsp cooking oil
• Salt to taste

For Meat:

• 2 lbs Lamb meat (cleaned, cut into medium size pieces)
• 2 cups yogurt
• 2 tbsp ginger garlic paste
• 2 green chili chopped
• 1 tsp red chili powder
• ½ tsp Shahjeera
• 1 tsp garam masala

For Layering:

• 2 Big onion
• 2 tbsp lemon juice
• Pinch of saffron color
• ¼ tsp of saffron dissolved in ½ cup of milk
• 1 tbsp garam masala
• 1 Cup oil
• Salt to taste
• ¼ cup mint leaves
• 2 tbsp Ghee (Clarified Butter)

Method:

• In a large bowl mix the meat, yoghurt, ginger garlic paste, red chili powder, chopped green chilies, salt, and ground garam masala. Marinate for at least 4-6 hours in the fridge.
• Chop the onions lengthwise and sauté them in the oil on low heat till light brown. Drain away any excess oil and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled, crush the onions with your fingers and add half of this to the marinated meat mixture. Keep aside remaining half for later use.
• In a large pan half fill with water and add salt, whole garam masala, mint and coriander leaves and one green chili. Bring this to the boil and add the washed rice. When rice becomes half cooked, remove it from the flame. Drain the rice in a colander and rinse with a little cold water. Mix one tsp of oil and keep aside for later use.
• Heat the oil in which sliced onions were fried, in a pan. Add shahjeera and lamb pieces with marinade and fry for about 20-25 minutes on medium heat. Add water and cook till the lamb pieces are tender and the curry thickens. Remove from heat.
• Grease heavy bottom saucepan generously with ghee and transfer half of the meat mixture in to it. Spread half quantity of boiled rice over the meat. Garnish with half quantity of chopped mint leaves, lemon juice, garam masala powder and deep fried onions. Place the second layer of meat over the rice and repeat the same. Pour the ghee on the edges of the layered biryani. Warm the milk and crush the saffron into it. Add saffron color in it. Pour the milk saffron mixture over the rice. Cover the saucepan tightly. It is better to seal the container with the dough and cook over high flame for 10 minutes in the beginning and then on low flame for at least 30 minutes later. Break the seal just before serving.
• Biryani is traditionally served with Mirch Ka Saalan, Tomato Kut and Dahi Ki Chutney.
  

Murgh Do Piaza (Chicken In A Fried Onion Sauce)

Dopiaza is a type of Indian curry where meat is cooked with lots of onions. It is especially popular in the southeast Indian city of Hyderabad in Andhra Pradesh State. Dopiaza means "two onions," and indicates that onions are added at two times during cooking. A general rule of thumb is that the amount of onions used should be double the amount of meat. Water is not used at all when cooking a Do Piaza.

Dopiaza is made with lamb, chicken or fish. There are also vegetarian versions using okra. It is a great recipe for the onion lovers, absolutely delicious, not spicy hot, but mild and flavorsome.

Ingredients:

• 1 pound Chicken pieces serving size
• 1 ½ pound onions peeled
• 1” cube of ginger finely chopped
• 4 cloves garlic finely chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp garam masala powder
• 1 bay leaves
• ½ cup yogurt
• 2 medium tomatoes finely chopped
• Salt to taste
• ¼ cup cooking oil / ghee
• 1 tbsp fresh cilantro finely chopped
• 2 tbsp lemon juice

Method:

• Add red chili, coriander, turmeric, cumin, garam masala powders; yogurt and salt to the chicken and mix well to coat the chicken pieces and keep aside for about an hour.
• Finely slice 2 onions and roughly chop the rest of the onions.
• Lightly grease a heavy based sauce pan with 1 tablespoon of oil. Spread half of the chopped onions on the bottom. Add the chicken pieces and layer the rest of the chopped onions on top.
• Cover pan with a tight fitting lid. Cook for 20-25 minutes on slow fire until the onions are reduced to a pulp and the chicken is tender. At this stage liquid almost dries up. If some liquid is still there cook it on medium heat without lid till liquid evaporates.
• Heat oil/ghee in another pan. Add bay leaves, sliced onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a crisp golden color.
• Mix in tomatoes and stir fry until the tomatoes are reduced to a pulp and ghee separates.
• Stir in chicken and onions. Mix all the ingredients well fry the mixture until it is well browned and a thick onion sauce has formed.
• Add lemon juice and garnish with chopped coriander leaves.
• Serve hot with Naan or Paratha

Note: Remember, do not add water at any stage or you will ruin the dish. A “Do Piaza” cooks in its own juices.

Do You Know?

There are as many explanations for the name of this delicacy as there are varieties of onions. A legend traces the roots of this delightful dish to the court of the Grand Mughal Emperor Akbar who was inseparable from his favourite courtiers popularly known as the Navratnas or the nine gems. One of them Abul Fazal, a gifted poet, chronicler extraordinary, diplomat and an epicure was nicknamed Mullah Do Piaza and this, we are told, was his favourite dish.

Mullah Abul Fazal came to India from Iran along with Humayoon on his return journey.

It is also said that his home is said to have been an open house of sorts and by dinner time the guests would have crossed the expected numbers. To keep the proceedings smooth, the mullah would clap his hands at interval. This was a sign to the kitchen that onions should be added to the meat curry. In doing this he accidentaly discovered that the proportion of double the onions to the meat was an optimum one.

Thus was born the Do piaza ... It was said that he liked the dish called Do Piaza so much that he called this dish Syed ul Twam or the king of the dishes. He became famous as Mulla Do Piaza, because he never used to accept any body's invitation where Do Piaza was not served.

Chicken Korma II

Chicken Korma is rich with mild, thick, creamy gravy. Serve it with hot Tandoori Roti or Parathas or plain boiled rice.

Ingredients:

• 2 chicken breasts halves cut in cubes
• 1 large onions thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ½ cup yogurt
• ½ cup sour cream
• 2 tbsp cashew paste
• 1 tbsp lemon juice
• 1 bay leaves
• 3-4 green cardamoms
• ½ tsp caraway seeds
• 2 tbsp coriander powder
• 1 tbsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala powder
• Salt to taste
• ¼ cup oil

Method:

• Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt, cashew nut paste, and sour cream; and keep aside.
• Reheat the oil over medium heat, add bay leaves cloves, green cardamom, black cumin and fry for few seconds till golden brown.
• Now add garlic paste, ginger paste, coriander powder, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. Add chicken cubes and fry for another 5 minutes. Cover the pan, reduce the heat and allow cooking for 25 - 30 minutes or until the chicken is almost tender.
• Stirring continuously, add a little yogurt mixture at a time to the chicken to blend it into the mixture. Repeat until the entire yogurt mixture has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water to adjust the consistency of gravy to your choice. Bring to a boil and remove from heat.
• Sprinkle with coriander and serve hot with Paratha, Tandoori Roti or plain rice.

Do You Know?
Meat, like any food, can transmit certain diseases. Chicken is often contaminated with Salmonella enterica, disease-causing bacteria.
Minced beef can be contaminated during slaughter with disease-causing E.coli 0157:H7 deriving from the intestinal tract if proper precautions are not taken.
Undercooked pork sometimes contains the parasites that cause trichinosis or cysticercosis.

Navratan Korma

It is a party dish, can be simplified by using frozen vegetables in place of fresh vegetables and ginger, garlic powder in place of fresh paste.

Ingredients:
1 cup green peas
½ cup chopped green beans
2 carrots cubed
1/2 cup shredded cabbage
½ cup green bell pepper, chopped in 1” square pieces
½ cup red bell pepper, chopped in 1” square pieces
½ cup cauliflower chopped small pieces
1 small potato cubes of 1” square
6-7 curry leaves (optional)
2 big onions, diced
1 tbsp ginger paste
1 tbsp garlic paste
2 fresh green chilies chopped
4 tbsp ground unsalted cashews
2 cups tomato chunks (canned or fresh)
Salt to taste
2 tbsp curry powder
1 cup heavy cream
4 tbsp cooking oil
2 tbsp fresh cilantro finely chopped

Method:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until light brown. Mix in ginger and garlic, and continue cooking for 1 minute more.
• Add potatoes, cauliflower, carrots, peas and beans, and stir fry for 5-6 minutes.
  Puree tomato chunks in grinder and add to vegetables.
• Season with salt and curry powder.
• Cook until potatoes are tender.
• Add cabbage, green bell pepper, red bell pepper and stir fry for 1 minute.
• Add cashew nut paste and cream into the skillet.
• Reduce heat to low, cover, and simmer 2 minutes.
• Garnish with cilantro.
• Serve with rice or Roti ( Indian flat bread) or Paratha.

Chana Dal Palak (Split Bengal Gram with Spinach)

Chopped seasoned spinach is folded in cooked Chana dal (split Bengal gram).

Ingredients:

• 1 cup Chana dal, washed
• 1 bunch fresh spinach
• 1 tsp. turmeric powder
• 1 tsp ginger grated
• 1 tsp garlic chopped
• 3- 4 green chilies, chopped
• 1 medium tomato chopped
• 1 tbsp cooking oil
• Salt to taste

Seasoning:

• 4-5 cloves
• ½” cinnamon stick
• 1 bay leaf
• 2 tbsp ghee
• ½ tsp cumin seeds
• ½ tsp mustard seeds

Garnishing:

• 1 tbsp lemon juice
• 1 tbsp chat masala (available in Indian grocery stores)
• 1 tbsp cilantro leaves chopped

Method:

• Clean spinach, remove stems and chop it fine.
• Thoroughly wash the Chana dal and put into a pressure cooker. Add 3 cups of water to it. Add all ingredients (except spinach). Stir well.
• Cover the pressure cooker and set on the stove at a high flame. After the first pressure release, reduce the flame to simmer and cook for two more pressure release or cook it till the dal is soft. Turn off the fire and open the pressure cooker when it is cool.
• Stir it well; add some warm water if dal is too thick.
• Heat ghee in a pan. Add bay leaf, cloves, cinnamon, cumin and mustard seeds and fry till spluttering stops. Quickly add chopped spinach and fry for 2-3 minutes.
• Add dal and fold the spinach in it gently. Cook until all the spinach is blended in with the dal.
• Remove from heat and add lemon juice, chat masala and chopped cilantro.
• Garnish with little ‘tadka’ (ghee with little red chili powder).
• Serve with Roti (Indian flat bread ) or rice.

Do You Know?
Bengal gram is also known as Black Chickpea, from which Chana dal and Besan (chickpea flour) are made.
Bengal gram is very rich in proteins and fiber. It has very low glycemic index which makes it suitable for people with blood sugar problems.

Tamaate Ka Kut (Hyderabadi Tomato Curry)

This particular curry is an accompaniment to Biryani or Baghara Khana or Khubooli.

I have here simplified traditional recipe of making Tomato Ka Kut.
It is very simple to cook; it can be made anytime and can be eaten with plain rice also.

Ingredients:

• 10 medium red and ripe Tomatoes, washed and quartered
• 2 tbsp Besan/Gram Flour
• 2 tsp Ginger Garlic paste
• 2 tsp Red Chili Powder
• 1 tsp Dry Roasted Coriander Seed Powder
• 1 tsp Dry Roasted Cumin Powder
• Salt to taste
• 2 tbsp Fresh Cilantro finely chopped
• 2 tbsp Fresh Mint finely chopped
• 4 Hard boiled Eggs
• 2 tbsp Tamarind pulp (soak in 1 cup water for 1/2 hr and remove seeds)
• ½ tsp Fenugreek seeds (methi)
• 1 tsp Cumin Seeds
• 1 tsp Mustard seeds
• 2 Dried Red Chilies each split into two
• 7-8 Curry Leaves
• 4 tbsp Cooking oil

Method:

• Put the quartered tomato pieces in a large non-stick saucepan on medium low heat.
• Add a cup of water to it, and cover with the lid. Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while.
• Let it cool. Once cooled, pour into a blender container and add the gram flour.
• Blend till pureed. Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer.
• Add 3 cups water to it and let it cook on simmer.
• Heat 4 tbsp oil into a small frying pan at medium heat and add the fenugreek seeds, cumin seeds, mustard seeds, whole red chilies, and curry leaves. As they start to splutter, add ginger garlic paste and fry for 2 minutes.
• Now remove from heat and add this to the Sauce being cooked in the saucepan.
• Add the cumin and coriander seed powder, red chili powder, tamarind pulp and salt to the sauce and mix well.
• Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Pour it into a serving bowl.
• Cut boiled eggs into pieces and add these to the tomato sauce before serving.
• Garnish with chopped cilantro and mint.
• Serve it with Biryani or Baghara Khana and Dahi Ki Chutney.

Do You Know?

Bagara Khana is a rice delicacy prepared in Hyderabad, India. The long grain rice, along with spices and green chilies, is used to prepare Bagara Khana.

The side dish for it can be either Bagara Baigan or Dalcha.
The dish makes up for the vegetarians who miss out on the Hyderabadi Biryani.