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As I have mentioned earlier in my posts that Mutton Stew stew ,Vindaloo ,fugiyas pulao and Gavar/Cabbage foogath is a must on an East Indian dinning table  for any ocassions .This is fav amongst many East Indians excluding me .I don't eat gavar/cluster beans but every one at home love it..My friends were behind me to post this here so finally posting it today ..Foogath basically  means a stir fry with onion green chillies and scraped coconut


Ingredients
250 gms gavar/cluster beans
2 med sized onions sliced
4-5 green chillies/as needed
1/2 tsp turmeric powder
1/2 cup Fresh scraped coconut
oil
salt

Method:
Break the ends of gavar/cluster beans  then with your hands break into to 3-4 pieces. we do not use knife to cut this.
Heat 2 tbsp oil in pressure cooker and saute onions till soft.
Then add green chillies and saute for few minutes.
Add gavar ,salt and turmeric and saute then add coconut and very little water and cover the pressure cooker and cook for 1 -2 whistle .
Release the pressure ,open the lid .
Serve with chapatti /roti.

I love Mutton chops We always make Crumb Fried Mutton Chops at home Its our family fav..This one is very similar to the crumb fried chops except for the fact that these are steamed in pressure cooker then dipped in egg and coated with breadcrumbs and then fried till crisp.These are quick compared to the Crumb fried ones.I made these along with my Hyderabadi Chicken Biryani  which I posted earlier.

Ingredients
1/2 kg mutton chops (single rib)
1.5 tsp ginger garlic paste
4-6 green chillies /as needed
1 tsp garam masala powder
1 cup coriander leaves
few mint leaves
1 tsp cumin seeds
1 tbsp lime juice
1 egg
 breadcrumbs to coat
oil to fry.


Method:

  • Wash the chops well then drain excess water
  • Apply salt lime juice and turmeric powder and ginger garlic paste.
  • Grind together chillies, coriander mint leaves, cumin seeds ,garam masala powder to a paste by adding very little water
  • Now apply this paste to the chops and leave aside for 2-3 hrs.
  • Then cook these chops in a pressure cooker by adding very little water ,since the chops will leave excess water from marination ,cook for 2 whistles then simmer .
  • Open the lid and cook with the lid open if still there is water left.
  • The chops have to be dried and well coated with masala.
  • Allow it to cool for sometime meanwhile beat egg and keep it ready.
  • Once the chops have cooled down dip it in the egg then coat it with breadcrumbs.
  • Heat the pan ,add oil to shallow fry
  • Fry the chops on both sides till they turn brown and crisp.
  • Serve along with salad/raita or as a side dish with Biryani /Curries.



India is blessed with good food and variety of awesome cuisines One of of my favourite cuisine is Hyderabad cuisine famous for its authentic Hyderabadi Dum Biryani..I'm a great fan of biryanis and  I love to try various biryanis .This biryani was in my mind since ages but i was always sceptical on trying this kachi/raw biryani i  always used to wonder will the meat cook ,won't the rice be mushy etc etc..but all my doubts were cleared when i tried this..
I had seen this recipe on TV few yrs back on one of the food channel  by Nawab Mehboob Khan  from  Hyderabad and also watched Vah chef's video they both were quite similar and far by the best authentic recipe I came across.The best thing of this biryani is there is no use of tomatoes and potatoes ..Just marinate the meat and cook it along with half cooked rice and there you have an extremely flavourful and delicious Hyderabadi Kachi Chicken Biryani


Ingredients
for the marination 
1/2 kg chicken
1/2 cup curds
4-5 green cardamom crushed lightly
1 inch cinnamon stick broken
6-7 cloves
2-3 tbsp coriander leaves
2 tbsp mint leaves
4-5 green chilies
2 tsp red chili powder
1 tsp garam masala powder
1/2 tsp haldi/turmeric powder
2 tbsp lime juice
salt
3 tbsp oil/ghee
3 onions sliced thinly n fried till crisp golden brown

for the rice
1 .5 cup basmati rice
1 tsp shahi jeera/black cumin seeds
2 bay leaves
bouquet garni *
salt
ghee
1 tsp rose water
1/2 tsp kewra water(optional i didnt use)


Method:

  • Fry thinly sliced onion till golden brown and crisp.
  • Reserve the oil from fried onions for marination .
  • Marinate Chicken with all the ingredients mentioned in the marinade list.
  • Set aside for 2-3 hrs I left it  overnight in the fridge.
  • Cook rice with salt,and whole spices mentioned in the list ,Cook rice till 50 % done



  • Strain the rice and reserve 2 tsp of the water for later.
  • In a vessel add  1 tbsp oil left from fried onions
  • Arrange the chicken along with the marinade
  • Add about 1/2 cup water
  • Sprinkle chopped coriander and mint leaves over the chicken
  • Arrange the rice over the chicken



  • Lastly add saffron infused milk,2 tsp ghee mixed in water reserved from the rice
  • sprinkle fried onions and rose water and kewra water
  • Cover with a lid and keep weight on the lid so that no air escapes alternatively you can cover it with foil and then cover with lid or use dough to seal the vessel and then cover with the lid
  • Cook on low flame for 30-35 mins ..
  • You can place a tava under the vessel and cook on dum.
  • Serve with raita and enjoy authentic Homemade Hyderabadi Chicken Biryani.


 Notes:
  1. Use good quality basmati rice and soak for 30 min to 1 hr
  2. *You could also use a bouquet garni/potli that is to tie all spices in muslin cloth (1 black cardamom,2-3 green cardamom,1 inch Cinnamon,1 star anise,1 javitri/mace )and drop it in the boiling water to cook rice and later discard the bouquet garni or simply add these spices in water while boiling the rice.
  3. Ghee can be used in place of oil for marination.
  4. If you have charcoal at hand ,use lit charcoal for dum by pacing the charcoal over the lid 
  5. I added 1/2 cup of water along with the left marinade ,you can add 1/2 to 3/4 cup  water depending on how thick your marinade is .I used thick curds so there was no water left in the marinade .




These buns are super yummy they are soft and delish masala buns /savoury buns which taste great.My family loves stuffed buns more than just plain buns but they enjoy this with a cup of chai..I love to have these when they are hot from the oven with a dollop of butter...

Ingredients:
1 1/2 cup flour
1 tsp yeast
1 .5 tsp sugar
1 tsp milk powder
1/4 cup water
1/4 cup milk
2 tbsp oil
salt

For the masala
1 onion chopped
4-5 garlic minced
1 tsp ginger chopped
1/2 cup coriander leaves chopped fine
1 tsp chilli flakes
1/2 tsp cumin seeds
1/4 tsp garam masala(optional)
1/4 tsp turmeric powder
salt
oil

Method:
In a pan add oil ,then add cumin seeds followed by ginger and garlic.
Saute for few min on med flame then add chopped onion and saute till onion turn soft
Now add chopped coriander leaves ,chilli flakes turmeric powder ,salt and garam masala powder.
Saute for 2-3 mins and allow it to cool before mixing in the dough.

Mix yeast with water and sugar and let it froth
In a bowl mix together flour,milk powder and salt .
Add the yeast mixture and milk and the masala and knead till all comes together.
Add oil and knead till you a get a soft smooth dough.
Cover with a damp cloth/cling foil and allow it to rise,it may take about 1 1/2 hr to 2
Once doubled in size divide into equal balls and place it on a baking tray lined with parchment/butter paper.
Cover with a damp cloth and let it proof for 30-45 mins
Brush milk before baking.
Bake for 15 min a preheated oven at 180 degree Celsius.
Brush butter as soon as its out from the oven
Enjoy it when its still hot with a dollop of butter /cheese or serve it with a cup of tea/coffee.
Notes
For the masala you can add or minus any ingredients you want.
You can use 1 cup flour and 1/2 cup wholewheat flour too the result will be soft and yumm buns.

Monsoon has made its entry here in Mumbai and past 2 days its been poring heavily continuously .So far its raining almost everyday and the weather is getting pleasant but along with the rains health problems also have started common cold, flu is become viral these days and we all are having a tough time..Right from childhood when we fell sick Mom used to make a garam masala soup and few noodles/alphabet macaroni or make us a chicken soup or mutton soup...And I used to enjoy it to the core .Yesterday as it was raining very heavy I felt like having soup .I made this  mutton soup and we all relished it ..
Its a simple soup but very tasty .I normally don't add onions but then I had one onion cut into half and didn't want to waste it so added that too..
We all enjoyed the soup and felt much better as we had it..here is the simple recipe for my fav mutton soup..


Ingredients
250 gms mutton (preferably with bone i used chops and marrow bone)
1/2 onion roughly chopped
1 tomato chopped rough
1 inch ginger crushed
8-9  black pepper crushed
3 big cloves garlic crushed
1/4 tsp haldi/turmeric powder
salt
water

Method

  • Beat the chop with a steak hammer and wash it well.
  • In the cooker add mutton, pepper ,salt ,tomato  ,haldi ,onion ,ginger garlic and water and cover the pressure cooker with the lid.
  • Let it cook for 2-3 whistles then reduce the flame and simmer  for 5 min more
  • Release the pressure and open the lid
  • Serve hot with bread/ steamed rice or have it as it is.


One of my most favourite dish is this Kala Vatana Usal / black peas curry with handbreads/rice bhakri ..It goes well with steamed rice too but i feel Its best eaten with rice bhakri or chapati I personally like it to be semi dry .I have added tender /wet cashews too and it tasted even more yumm..The peas are soaked then boiled with salt and water and then cooked in a roasted coocnut masala ..I mostly have these pulses on meatless days and e

Ingredients:
1 cup dried black peas /kala vatana
1/2 cup dry coconut grated
1 big/2 med  onion roughly chopped
1 tsp cumin seeds
1 tsp goda masala/garam masala
1 tsp chilli powder/mutton /malvani masala
8-10 tender cashews soaked in water for 15 min (optional)
oil
salt
Method:

  • Soak dried peas overnight add about 3-4 cups water ,salt and pressure cook for 3-4 hrs .
  • In a pan dry roast the coconut and cumin till the coconut turns golden brown.
  • Remove the coconut add chopped onion and roast adding 1/2 tsp oil till onions turn brown.
  • Switch off the flame and let  it cool for 5-7 mins then grind together with coconut adding little water to a fine smooth paste.
  • Heat about 1 tsp oil in a vessel add the ground masala and malvani masala and saute well till all mixed
  • Add goda masala and the soaked wet cashews if using and boiled peas with the water left from boiled peas.
  • Add salt if needed and if you want gravy you could put off the flame and serve, if you want it dry then Bring it to a nice boil and simmer for 4-5  min 
  • Switch off the flame and serve with chapati/rice bhakri/rice/bread.
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