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It's a small attempt to post the recipes learnt and tested in my kitchen.
Hope u enjoy your stay.

Wednesday, March 31, 2010

Dalcha Gosht


Dalcha is a famous curry in hyderabad which is the combination of mutton and channa dal.A vegetarian version of dalcha is the combination of Kaddu and channa dal known as kaddu ka dalcha is also very famous in hyderabadi cusine.I first ate this at muslim weddings and after my marriage i ate this at my in-laws place.My m-law makes wonderful dalcha and i am writing down her recipe which i very frequently make at home.Here goes her recipe:-


Lamb mutton with bones 250 gms
Channa dal 500 gms
Kaddu/Sorakaya/Bottle gourd small chopped into big pcs
Ginger garlic paste 2 tbsp
Tamarind half of lemon (medium size)
Onions chopped 2
Green chillies 3
Curry leaves few
Red chilly powder 1 tbsp
Turmeric powder 1 tsp
Salt as per taste
Oil 3tbsp

Cinammom 1" pc
Cloves 2
Shahi zeera 1/2tsp
Elachi 1

Make a smooth powder of the above masala



Marinate mutton with salt,turmeric,red chilly powder and ginger garlic paste and set aside for 1 hour.
Soak channa dal for 1 hour and pressure cook until soft.And mash the dal.
In a pan take oil when hot add onions and green chillies.Fry till onions are golden brown in colour.
Add marinated mutton and kaddu pcs.Saute for 3-4 minutes.
Now add the masala powder and mix thoroughly.
Cook mutton till soft.I used pressure cooker to soften the mutton.If using pressure cooker add enough water and pressure cook till mutton is soft.
When mutton is fully cooked add mashed channa dal,tamarind juice and curry leaves.
Mix throughly and cook for another 2-3 minutes till the curry is thick enough.

Serve hot with rice or parathas.

Check my other mutton curries.Photobucket

Saturday, March 27, 2010

Alu Tahari


Tahari or Tahri is the name given to the vegetarian version of the Biryani and is very popular in Pakistani and Indian homes. In Bangladesh, Tehri refers to Biryani prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat.---info from Wikipedia.

I got this recipe from a pakistani tv show.This biryani calls for very less ingredients.When you don't have veggies at home or when you are lazy to cook a elaborate meal this is the ideal choice,just serve this biryani with raita of your choice.Here goes the recipe...


Basmati rice 2 cups (soaked for 1 hour)
Potatoes 4 (medium size) chopped into big pcs
Onions 2 chopped
Peas 1/4 cup (i used frozen peas,fresh peas can also be used)
Coriander powder 2 tbsp
Red chilly powder 1 tbsp
Turmeric powder 1/2 tsp
Ginger garlic paste 1 tbsp
Salt as per taste
Oil 4 tbsp


In a thick bottom vessel take oil.When hot add onions and fry till brown in colour.
Add chopped potatoes,coriander powder,red chilly powder,ginger garlic paste and turmeric powder.Mix throughly,cover and cook for 3-4 minutes.
Add peas and rice.
Now add enough water for the rice to cook.I used 1 1/2 cup of water for 1 cup of rice.The amount of water depends on the rice used.

Serve hot with raita of your choice.

Thursday, March 25, 2010

Aratikaya Vepudu/Raw Banana Fry



Raw banana 2
Onions chopped 1
Garlic flakes 2
Mustard seeds 1 tsp
Cumin seeds ½ tsp
Black gram 2 tsp
Red chilly whole 1 (break into pcs)
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Salt as per taste
Curry leaves a few
Oil- 3 tsp


1. Peel the raw banana and cut it into round cirlces
2. Boil these cubes in a bowl by adding salt and turmeric
3. When the raw banana circles are cooked, drain the water and keep them aside.
4. Take pan and add oil. Let it heat up.Add mustards, cumin seeds,black gram,red chilly and curry leaves.
6.Add onions and fry till pink in colour.
7.Fry well and add banana.
8. Saute well and fry till raw-banana is turned into golden brown.
9. Crush garlic with red chilly powder and add it to the banana.
10.Saute well and serve as a side dish.

Monday, March 08, 2010

Dhaniya Chicken



Chicken 1/2 kg
Ginger garlic paste 1 tbsp
Coriander powder 2 tbsp
Onions chopped 1
Turmeric powder 1 tsp
Red chilly powder 1 tbsp
Curd beaten 1 cup
Oil 2 tbsp
Salt as taste
Saute oil till pink in colour in a pan with oil.Add chicken,ginger garlic paste,salt and turmeric powder.
Mix thoroughly.Let it cook for 2-3 minutes.Then add red chilly powder and coriander powder.
Cover and cook for 4-6 minutes.Then add curd.Cover and cook till chicken is soft.
If required add little hot water and cook until oil comes out.
Serve hot with rice or parathas.

Saturday, March 06, 2010

Hariyali Pulao

Here in UAE we get only one telugu channel.Back home when i went last saw many telugu channels airing cooking programs.I hardly used to watch Gemini and that is the only channel which i am forced to watch here.Every day at 10.30 local time they air a cooking program.I always jot down the recipes and do them on fridays.Last friday i did this pulao.This pulao is a mixture of mint and coriender leaves along with sabut masala.I served it with dhaniya chicken and mint raita.
Here goes the recipe:-
Basmati rice
Onions chopped 1
Potatoes chopped 2
Green chillies silted 2
Ginger garlic paste 2 tbsp
Shahi zeera 1 tsp
Bay leaves 2
Elachi big 1
Cinammon 1'' pc
Cloves 3
Oil 2 tbsp
Salt as per taste
Make a paste of the below ingredients:-
Pudina/mint fresh 1 cup
Coriender leaves fres 1/2 cup
Heat oil,add all the sabut garam masala.Fry till you get the nice aroma.
Add onions and green chillies.Fry till onion are pink in colour.
Add pudina and coriender paste.Saute till oil comes out.
Then add washed and drained rice.Mix thoroughly.
Add 1 1/2 glass water and salt as per taste.When water starts boiling add rice.
When rice starts dancing put the flame in medium and cover the vessel.
Check for the water,if you find water is less,add hot water to the rice.
When cooked,leave if for 5 mintues before serving.Serve it your choice of curry and raita.
Can find mint raita here

Wednesday, March 03, 2010

A Day To Celebrate Together

Marriage is that relation between man and woman in which the independence is equal, the dependence mutual, and the obligation reciprocal.

Time just flies,met a stranger just 10 days before the wedding and now we both completed 8 years of marriage.As we enter the 9 th year of marriage i pray that our mutual understanding and bonding grows stronger and stronger.

My hubby is foodie,likes to eat and make others eat.Learnt many recipes to satisfy his taste buds and this mutton kurma is the latest curry i learnt.This is m-law's recipes and used to make when she was living with us,but i never asked her the recipe.Called her and took the recipe.

Here goes the recipes:-



Mutton 1/2 kg
Onion chopped 1
Green chillies slited 2
Tomatoes chopped 1
Beans chopped 8-9pcs
Potatoes chopped (big pcs) 2
Ginger garlic paste 2 tbsp
Cinammon 1/2 incn pc
Cloves 2
Red chilly powder 2 tsp
Turmeric powder 1 tsp
Curd beaten 1 cup
Salt as per taste
Oil 4 tbsp

Masala paste

Fresh coconut 3 tbsp
Coriander powder 1 tbsp
Onions chopped and fried in 1 tsp of oil 1
Cinnamon 1/2 inch pc
Cloves 2
Elachi small 1
Khas-khas 1 tsp / Cashew nuts 10

Make a smooth paste of all the above ingredients.



Pressure cook mutton with ginger garlic paste,salt and turmeric powder with little water.Cook till soft.

In a another pan take oil.When hot add cinammon and cloves.When they splutter add onions and green chillies.

Saute till onions are pink in colour.

Add beans,potatoes and tomatoes.Sprinkle little salt.

Cover and cook till the veggies are soft.

Once veggies are soft add coconut paste.Saute for 4-5 minutes.

Now add the cooked mutton along with the water if any.

Add curd and mix thoroughly.Cover and cook for another 4 minutes.

Now add 1 cup water and cook on high flame for 2 minutes and reduce the flame and cook until the gravy thickens and oil separates.

Serve hot with rice or plain parathas.

Tuesday, March 02, 2010

Kura karam / Curry Powder


Apart from garam masala powder, molaga podi,and other powders,curry powder is also must in all most all kitchens of south india.This powder is actually a mix of spices and each household has its own proportions so the end result will often differ from home to home.

I mainly use this powder for brinjal stuff fry,ladyfinger stuff fry and ridge gourd.


Channa dal 1 cup
Udat dal 1 cup
Pepper 4 tbsp
Coriander 4 tbsp
Red chillies 10
Fenugreek 1 tbsp
Cumin 2 tbsp


Roast all the ingredients with 1 tbsp of oil separately.When cool grind them into fine powder.Store in a air tight container and use when required.