Today sharing with you all a one pot meal Khausey. It is an Indo Burmese dish. I had eaten this dish around 15 years back at one of my relatives. Till know the taste still lingers on my tongue for it. Few weeks back I tried to replicate the Khausey recipe I had at their place by remembering the tidbits of recipes. And the result was satisfying and tasty meal. Continue reading
Desi Tadka
Chicken Amrawati
Serves 3
A simple chicken curry from the vidharbha region of Maharashtra
10Prep Time
30Cook Time
Ingredients
- I
- Marinate the chicken with the following:-
- 500 gm Chicken with bone or boneless chicken
- 3 tbsp Garlic Ginger Paste
- Onion Paste: 2 medium size (Grind into paste)
- 2 tbsp Curd
- 1 tbsp red chilly powder
- 1/4 tsp turmeric powder
- 1 tbsp Coriander Powder
- 1/4 tsp garam masala powder
- salt to taste
- II
- 1/3 cup oil
- Whole Garam masala (3 black pepper corns, 2 cloves, 1 black cardamom, 1/2 inch cinnamon stick)
- 3 green chillies
- 2 tbsp chopped coriander leaves + 1 tbsp coriander leaves
Instructions
- Marinate the chicken with all the above mention ingredients in I
- Now heat oil in a deep pan. When hot add 3 whole green chillies and whole garam masala.
- When it crackles add the marinated chicken. Stir till mixed
- Add the chopped coriander leaves.
- Cover & cook on a moderate heat till chicken is tender and oil separates
- Serve with roti , khubz or rice.
Notes
This curry can be prepared in pressure cooker also. Only need to use the pressure cooker and follow the same procedure from step 2, Give 3 - 4 whistles. When cool remove and cook till desired consistency. Garnish with coriander & serve.
Nutrition
Bhagara Dahi/ Tempered Curd
Bhagara Dahi/ Tempered Curd is one of the recipes to make when you are in a hurry. Simple food has always been our favorites.When we just don’t want to indulge in some heavier stuff this recipe comes in handy.In this recipe, curd is infused with garlic, chilly & curry leaves and tempered with cumin.
- Mix Ingredients I in a bowl and keep aside.
- Heat oil in a pan. Add cumin seeds. When it crackles, add garlic. Fry till slight brown.
- Add chopped onion, red whole chilly and green chillies.
- When onion becomes soft add turmeric & red chilly powder.
- Immediately add the curd mixture. And switch off the flame. Stir to combine.
- Serve with parathas or khubus or khichdi.
- Prep all the ingredients before starting the process.
Huma Kalim
Serves 2
5 minPrep Time
5 minCook Time
10 minTotal Time
Ingredients
- I
- 1 cup curd whipped
- 1/2 tsp of chopped coriander
- salt to taste
- 5 tbsp of water
- II
- 2 Tsp Oil
- 1/4 tsp cumin/jeera
- 1 tsp of chopped onion
- 1 green chilly chopped
- 1 garlic clove sliced
- 1 whole red chilly broken into two
- pinch of turmeric
- pinch of red chilly powder
Instructions
- Mix Ingredients I in a bowl and keep aside.
- Heat oil in a pan. Add cumin seeds. When it crackles, add garlic. Fry till slight brown.
- Add chopped onion, red whole chilly and green chillies.
- When onion becomes soft add turmeric & red chilly powder.
- Immediately add the curd mixture. And switch off the flame. Stir to combine.
- Serve with parathas or khubus or khichdi.
Notes
Prep all the ingredients before starting the process.
Ghosht Ka Dalcha / Mutton Ka Dacha
Mutton ka Dalcha is a combination of chana dal with mutton. The recipe is different from the usual hyderabadi Dalcha as no souring agent added.
Dal is the integral part of Indian cooking. I think we will be lost if there were no dals. Lunch is an incomplete affair without dal.
- Boil Dal: Take all the Ingredients I in pressure cooker and give 2 to 3 whistles till dal is cooked. Cool & mash the dal.
- Boil Meat: Now combine Ingredients II in a pressure cooker and give 4 whistles. When cool check if meat is cooked.Cool & keep aside.
- In a deep vessel, pour the oil. When hot add cinnamom & bay leaves. Fry for few seconds and add sliced onion.
- Once brown, add ginger garlic paste. Fry till the smell of rawness goes away.
- Add red chilly powder. Stir
- Now add boiled meat, adding the left over water from time to time. Stir for few minutes.
- Now add the mash dal along with water. Stir to combine all.
- Add the coriander and green chillies.
- Cook for 5 to 6 minutes till the desired consistency.
- Serve with Bhagare chawal/rice or plain rice.
Notes:
- Dalcha can be prepared without meat also.
- Sometime we add bottlegourd( Dudhi, Lauki, Ghiya)
Huma Kalim
Serves 3-4
Mutton ka Dalcha is a combination of chana dal with mutton. The recipe is different from the usual hyderabadi Dalcha as no souring agent added.
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
Ingredients
- (A)
- 1/2 cup Chana Dal
- 1/2 tsp turmeric
- 1 glass water
- (B)
- 150 gm Ghosht/mutton with bone or boneless
- 1/2 glass water
- 1/2 sliced onion
- 1/4 tsp turmeric powder
- 1 tbsp oil
- (C)
- 4 tbsp oil
- 1 bay leaves
- 1" cinnamon
- 1/2 sliced onion
- 1/2 tbsp ginger garlic paste
- 1/2 tbsp red chilly powder
- Salt to taste
- (D)
- 4 green chilly
- 2 tbsp chopped coriander leaves
Instructions
- Method
- Boil Dal: Take all the Ingredients I in pressure cooker and give 2 to 3 whistles till dal is cooked. Cool & mash the dal.
- Boil Meat: Now combine Ingredients II in a pressure cooker and give 4 whistles. When cool check if meat is cooked.Cool & keep aside.
- In a deep vessel, pour the oil. When hot add cinnamom & bay leaves. Fry for few seconds and add sliced onion.
- Once brown, add ginger garlic paste. Fry till the smell of rawness goes away.
- Add red chilly powder. Stir
- Now add boiled meat, adding the left over water from time to time. Stir for few minutes.
- Now add the mash dal along with water. Stir to combine all.
- Add the coriander and green chillies.
- Cook for 5 to 6 minutes till the desired consistency.
- Serve with Bhagare chawal/rice or plain rice
Notes
Dalcha can be prepared without meat also. Sometime we add bottlegourd( Dudhi, Lauki, Ghiya)