Desi Tadka

Khausey

~ Huma
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Khausey

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 →

Chicken Amrawati

~ Huma ~ 5 Comments
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Chicken Amrawati  is too easy to make. Gather your ingredients and drop it in the heated oil. Pan cook or Pressure cook are the options available.
Chicken Amravati
Garnish with loads of coriander and green chilly
Chicken Amrawati
& serve with roti or rice. Or both.
IMG_1939
 

Serves 3

Chicken Amravati

A simple chicken curry from the vidharbha region of Maharashtra

10Prep Time

30Cook Time

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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

  1. Marinate the chicken with all the above mention ingredients in I
  2. Now heat oil in a deep pan. When hot add 3 whole green chillies and whole garam masala.
  3. When it crackles add the marinated chicken. Stir till mixed
  4. Add the chopped coriander leaves.
  5. Cover & cook on a moderate heat till chicken is tender and oil separates
  6. 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.

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Nutrition

Calories: 723 cal
Carbohydrates: 18 g
Fat: 43 g
Sodium: 322 g
Cholesterol: 195 g
Protein: 67 g
Fiber: 3 g
 
 

Bhagara Dahi/ Tempered Curd

~ Huma ~ 7 Comments
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Bhagara Dahi/ Tempered Curd is one of the recipes to make when you are in a hurry. Prepared in under ten minutes this is one delicious dish which can be used for breakfast , lunch or dinner.
Bhagara Dahi/ Tempered Curd
“Which of the favors of your Lord , will you deny“
Surah Rahman Chapter 55, V 13
This verse of surah rahman has always captivated me. And the day I started understanding the whole surah, I felt we were so ungrateful to the almighty for the things, he has given us. It’s human nature to crib for what we don’t have. But at least we can try to be thankful for what we have. Accepting that life is not always perfect. There will be barriers and stumbles. It is how we overcome it. 
Don’t you think life would become simple & easier  if we bring  acceptance in our life. Accept what we have been given by him and be thankful for what we are blessed with. There are many things around us , so many blessings  which we ignore to see. Many people I come across question my thinking. And reply it’s very easy to say when you have everything in your life.  
Who said my life is perfect. It is just that, I thank him each moment for what he has given me.When I see a kids or people begging for food , I  feel blessed. When I see someone with torn clothes  roaming around roads. I feel blessed. When I hear parents forcing their kids into labor or prostitution. I feel blessed to be born in a house where my parents loved us all selflessly .Though I have issues in my life,  I feel so blessed for all the things he has given me.

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.

To the recipe
Serves: 2
Time: 5 to 10 minutes
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
Method
  1. Mix Ingredients I in a bowl and keep aside.
  2. Heat oil in a pan. Add cumin seeds. When it crackles, add garlic. Fry till slight brown.
  3. Add chopped onion, red whole chilly and green chillies.
  4. When onion becomes soft add turmeric & red chilly powder.
  5. Immediately add the curd mixture. And switch off the flame. Stir to combine.
  6. Serve with parathas or khubus or khichdi.
Note:
  • Prep all the ingredients before starting the process.

Serves 2

Bhagara Dahi/ Tempered Curd

5 minPrep Time

5 minCook Time

10 minTotal Time

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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

  1. Mix Ingredients I in a bowl and keep aside.
  2. Heat oil in a pan. Add cumin seeds. When it crackles, add garlic. Fry till slight brown.
  3. Add chopped onion, red whole chilly and green chillies.
  4. When onion becomes soft add turmeric & red chilly powder.
  5. Immediately add the curd mixture. And switch off the flame. Stir to combine.
  6. Serve with parathas or khubus or khichdi.

Notes

Prep all the ingredients before starting the process.

Tags

Allergy
dairy free
egg free
seafood free
sesame free
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Ghosht Ka Dalcha / Mutton Ka Dacha

~ Huma ~ 4 Comments
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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.

Ghost /Mutton DalchaDal 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.

Ghost /Mutton Dalcha

 Today, I am sharing you the recipe of Dalcha from our region Amravati, maharashtra. Previously  known as Berar region, Amravati  had been under the rule of nizam for many years. Due to this region’s cuisine has lots of influence of hyderabadi  cuisine.But the recipe which I am sharing today is different then Hyderabadi dalcha. We are not adding any souring agent in our recipe  This recipe uses minimum of masalas so the overall flavor is of Chana Dal & ghosht. Dalcha is served with bhagare chawal/ tempered rice. I will share that recipe later.
Ghost /Mutton Dalcha
To the recipe
Serves: 3 to 4 people
Cooking time: 30 minutes
Ingredients
I
1/2 cup Chana Dal
1/2 tsp turmeric
1 glass water
II
150 gm Ghosht/mutton with bone or boneless
1/2 glass water
1/2 sliced onion
1/4 tsp turmeric powder
1 tbsp oil
III
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
IV
4 green chilly
2 tbsp chopped coriander leaves
Method
  1. Boil Dal: Take all the Ingredients I in pressure cooker and give 2 to 3 whistles till dal is cooked. Cool & mash the dal.
  2. Boil Meat: Now combine  Ingredients II in a pressure cooker and give 4  whistles. When cool check if meat is cooked.Cool & keep aside.
  3. In a deep vessel, pour the oil. When hot add cinnamom & bay leaves. Fry for few seconds and add sliced onion.
  4. Once brown, add ginger garlic paste. Fry till the smell of rawness goes away.
  5. Add red chilly powder. Stir
  6. Now add boiled meat, adding the left over water from time to time. Stir for few minutes.
  7. Now add the mash dal along with water. Stir to combine all.
  8. Add the coriander and green chillies.
  9. Cook for 5 to 6 minutes till the desired consistency.
  10. Serve with Bhagare chawal/rice or plain rice.

Notes:

  • Dalcha can be prepared without meat also.
  • Sometime we add bottlegourd( Dudhi, Lauki, Ghiya)

Serves 3-4

Ghosht Ka Dalcha / Dal Ghost

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

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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

  1. Method
  2.  
  3. Boil Dal: Take all the Ingredients I in pressure cooker and give 2 to 3 whistles till dal is cooked. Cool & mash the dal.
  4. Boil Meat: Now combine  Ingredients II in a pressure cooker and give 4  whistles. When cool check if meat is cooked.Cool & keep aside.
  5. In a deep vessel, pour the oil. When hot add cinnamom & bay leaves. Fry for few seconds and add sliced onion.
  6. Once brown, add ginger garlic paste. Fry till the smell of rawness goes away.
  7. Add red chilly powder. Stir
  8. Now add boiled meat, adding the left over water from time to time. Stir for few minutes.
  9. Now add the mash dal along with water. Stir to combine all.
  10. Add the coriander and green chillies.
  11. Cook for 5 to 6 minutes till the desired consistency.
  12. Serve with Bhagare chawal/rice or plain rice

Notes

Dalcha can be prepared without meat also. Sometime we add bottlegourd( Dudhi, Lauki, Ghiya)

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https://www.ghezaeshiriin.com/2015/10/mutton-ka-dalcha/
Mutton Ka Dalch