Shandaar Murgh Rasa

This is an experimental dish inspired by Malvani cuisine. Malvan is the southernmost coastal district of Maharashtra State in India. It has its own standard cuisine which is also most popular along the Konkan region (coastal districts of Maharashtra, Goa and north west Karnataka states). This region follow a distinct way of cooking food and mostly use coconut in various forms such as dry grated, coconut milk, fried paste etc.

Being in the Konkan region, this cuisine is predominantly non-vegetarian and spicy as they use many masalas like red chillies, pepper corns and garam masala. Fish dishes dominate this cuisine and those fiery sea food curries may be too hot to handle for outsiders but definitely worth its taste. The spice level can be altered as per one's preference.

Now let's go to the recipe.....

Cooking Time: 30-40 mins                      Servings: 4 

Preparation Time: 20 mins                      Category:  Main course, Non-Veg

Ingredients:-

=========

Chicken - 500 gms

Red Chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Ginger Garlic paste - 1 tbsp

Salt - to taste (including for masala)

Lime Juice (optional) - 1/2 tsps (Hung curd/yogurt can also be used to reduce the hot spicy flavor)

Cooking oil (groundnut oil for fish/mutton) - 2/3 tbsps

Finely chopped coriander leaves - 1 stick 

For Masala

Shandaar Murgh Rasa

-------------

Onions - 2, chopped

Tomatoes - 2, chopped

Red chillies - 4

Cinnamon (Dalchini) - 1 medium stick

Cardamom (Elaichi) - 4

Cloves (Laung) - 8-10

Peppercorns (Kali mirch)  - 5

Black cumin seeds (Shahi Jeera) - 1 tsp

Fennel seeds (saunf) - 1 tsp

Star Anise (chakra phool) - 2

Grated dry coconut - 1 medium size 

Sesame seeds (thill) - 2 tsp

Cashew Nuts (Kaju) - 50 gms

Cooking oil - 2 tsp

Bay leaf - 1/2

Masala preparation:-

-----------------------

• Heat oil in a pan and add bay leaf, cinnamon, cardamom, cloves, peppercorn, red chillies, black cumin seeds, fennel seeds, start anise and roast them for 2 mins.
• Then add the grated dry coconut, sesame seeds and roast them for another couple of mins.
• Now add chopped onions and saute until it turns light brown, then add the chopped tomotoes and saute for a minute.
• Turn off the stove and let it cool. When done, blend this into a thick masala paste. Little water can be added to make it into paste.

Preparation Method (curry):-

==================

• Wash chicken well and take it in a bowl. Add chilli powder, ginger garlic paste, turmeric & coriander powders, salt and lime juice. Mix them well and let this marinade at least for an hour.
• Heat the oil in a cooking vessel and add the marinated chicken, mix well and cook for 15 mins.
• Now add the masala paste and 2 small cups of water, mix well and let it simmer for another 20 mins or until it starts oozing out the oil (which means the chicken & masala is properly cooked).
• Keep stirring at regular intervals to avoid masala sticking to the bottom of the vessel.
• Add another cup of water or cook for some more time as per your required consistency of the gravy.
• Turn off the stove and take it into a serving bowl. Garnish with finely chopped coriander, couple of red chillies and serve hot.
• This dish goes very well with any of the Indian breads (roti, naan, kulcha), chapathi, paratha, jeera rice, bagara rice or steamed rice.

Palamooru Kodi Kura

Palamoor/Palamuru is the old name of the present Mahabubnagar in Telangana state. Many cherished memories of mine are associated with this place as I did my graduation from one of the colleges in Mahabubnagar town. Having spent majority of my college days there with many local friends, I have had the privilege to visit some interior villages nearby. Being a food enthusiast, I had the opportunity of trying few local dishes like Palamuru pottelu kura, nalli mamsam kura, kalchina kura etc. The one dish that stood out most was Kodi Kura that I still remember its taste. So, tried to recreate that dish with a little experiment of my own. It turned out well and my family/cousins have relished this dish. 

Telangana cuisine was unexplored until recently. But now it is slowly gaining its popularity in and around Hyderabad (thanks to few restaurants in the city which have included some local recipes in their menu) and will eventually move to other states. If observed, Telangana cuisine will have equal amounts of chilli and masala in most of the recipes as compared to Andhra cuisine which is more of chilli based.

Here is the recipe 

Cooking Time: 30-40 mins                  Servings:  4 
Preparation Time: 15 mins                 Category:  Main course, Non-Veg. 

Ingredients:
=========
Chicken (bone/boneless) - 500 gms
Onion sliced - 1
Green Chillies - 5

Palamooru Kodi Kura

Red chillies - 5
Mint leaves - 1 stick
Coriander - 1 stick
Garlic - 5 cloves
Ginger - about an 1/2 inch cube nicely diced
Star anise seeds - 5 or 6
Fennel seeds - 1/2 tsp
Coriander seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1 tsp
Cinnamon - 1 small stick
Turmeric - 1/2 tsp
Salt to taste
Lemon juice - 2 tsp
Garam Masala - 1 tsp
Cooking oil - 4 tbsp
Cloves - 4/5
Bay leaf - 1


Preparation Method:
=============

• Heat a pan and dry roast cumin, fennel, coriander, fenugreek, garlic, ginger, green & red chillies, star anise, cinnamon etc. When they start to pop, add sliced onions, chopped mint & coriander leaves and dry roast for about another 10 mins on low heat.
• Take these out and when cold blend all these into a thick paste and keep aside.
• In a bowl, take the chicken pieces and add half of this paste, turmeric powder, 1 tsp lemon juice. Mix well and let it marinade for 1 hr. (Adding chilli powder is optional. In case you wish to, add no more than 1 tsp as we already have green & red chillies and garam masala)
• Heat the oil in a kadai/cooking vessel. Add cloves, bay leaf and after few seconds add the marinated chicken to it. Mix well and close the vessel with a lid. Cook for 20 mins on high heat (stirring at regular intervals to avoid the paste sticking at the bottom of the vessel).
• Add the remaining paste and lemon juice, salt, 1 cup of water and mix well. Cook until the dish starts to ooze out the oil and the gravy thickens.
• Now add garam masala, stir it well and turn off the stove/heat.
• Take the dish into a serving bowl. Garnish with sliced onion rings & fried green chillies and serve hot. This dish goes well with jawar roti, tandoori roti, naan, chapathi, steam rice and Bagara Rice too.

Pindi Chana Masala - Dhaba Style

Pindi Chana or Chana masala is a very popular Punjabi dish in India. Pind in punjabi native language is often referred to as native village or own land. This dish originated from Rawalpindi and hence the name. One can find this dish in almost all punjabi dhabas across India. Whole dark Bengal gram is used in preparing the authentic chana masala dish. It is often confused with chickpeas used in preparing punjabi chole masala. This is one of the fastest prepared dishes at home or dhaba as there is no chopping of onions or any other vegetables (provided you already have the bengal gram soaked over night and ready). You can always use canned chana to save time on soaking and boiling it. This dish is usually dry with chana coated with all spices. I've just tried to give it my own little twist though.

Cooking Time: 20 mins                      Servings: 5 
Preparation Time: 10 mins                 Category:  Main course, Veg. 

Ingredients:

Pindi Chana Masala

========
Whole Bengal gram (small) - 250 gm
Anardana/dry pomegranate seed powder - 1 tsps
Ginger garlic paste - 2 tbsps
Ajwain/Carom seeds - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Punjabi chana masala powder - 2 tbsp (I usually use ready made Everest or MDH masala) 
Jeera/Cumin powder - 1 tsp
Fenugreek seed powder - 1/2 tsp
Red chilly powder - 2-3 tsps
Garam Masala powder - 1 tsp
Crushed dry Kasuri methi - 2 tsps
Amchur/dry mango powder - 1 tsp (you can use thick tamarind essence or paste as an alternative)
Powdered sugar - 1/2 tsp


Preparation Method:
=============

• Soak the gram in water over night and drain them out in to a vessel the next morning.
• In a pressure cooker, add this soaked gram, tea bag, 1-2 bay leaves and boil it for about 2-3 whistles. Tea bag(I used green tea) give it the authentic darker color and bay leaves add to the flavor. 
• Once done, drain the gram out from the stock and keep aside. Keep the stock as well.
• In a small vessel, take all the spices/masala powders (in generous quantity), ginger garlic paste, powdered sugar and add 1 cup of fresh milk, 1 cup of stock. Stir it well so that this forms into a thick masala paste with no lumps.
• Heat oil in a pan and add ajwain/carom seeds. As they start to  spatter, add the masala paste.
• Cook the masala paste till it releases all the oil. (This shouldn't take more than 5-7 mins on medium heat). Add boiled chana, kasuri methi and 2 small cups of the stock.
• Mix well and close the vessel with a dish. Let it simmer for 15 mins. The chana will absorb all the spices and stock and is properly cooked.
• Take the dish into a serving bowl and garnish it with sliced onion rings, lemon wedges, green chilli and chopped coriander.

Pindi chana masala goes well with roti, chapati, pulka and best with poori or bathure. Since this dish is dry, it serves as one of the best evening snacks too.

Raw Banana Kofta Curry

Raw Banana belongs to the plantain family and is often referred as Kacche Kela in India. It is most popular in South Indian states like Kerala, Tamil Nadu. They are a staple food in tropical regions of the world and are used in varied ways like steamed, fried etc. They are referred to as "potatoes of the Caribbean" since they resemble in flavor. These cannot be eaten raw unlike the regular yellow bananas and hence need some cooking (usually boiled).

Lot of wonderful curries can be prepared with raw bananas and one such is 'Kofta Curry'. Now, let us see the recipe

Cooking Time: 30 mins                      Servings: 5 
Preparation Time: 20 mins                Category:  Main course, Veg. 

Ingredients:

Raw Banana Kofta Curry

===========
Raw Bananas - 2
Finely chopped onions - 1
Finely chopped green chillies - 2
Potato - 1
Besan/chick pea flour - 1 cup
Finely chopped garlic cloves - 4
Kaju/Cashew nuts - 1 cup
Tomato - 1
Onions - 2
Cooking oil - 2 tbsps
Cumin seeds - 1 tsp
Cardamom stick - 1
Cloves - 4
Bay leaves - 1
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Red chilly powder - 2 tsps
Coriander powder - 1 tsp
Fennel seed powder - 1 tsp
Crushed Kasuri Methi - 2 tsps
Salt to taste
Finely chopped coriander strings - 2

Preparation Method:
==================
Koftas
--------

• Boil raw bananas along with potato in a pressure cooker for 2-3 whistles.
• When done, peel off the skin and mash bananas along with potato.
• To this add finely chopped onions, green chillies, garlic, salt to taste, half cup of gram flour, 1 tsp of chilly powder, 1/2 cup crushed cashew nuts, coriander powder.
• Mix all together to a thick dough. Take small quantities from this dough and make it into small/medium balls.
• Roll these balls over the remaining flour and deep fry in oil until they are properly cooked.
• When done, keep these kofta balls aside.

Gravy curry
--------------

• Cut onions and tomato into cubes. Put them into a blender along with the remaining cashew nut and blend them into a paste.
• Heat oil in a vessel and add cardamom stick, cloves, cumin seeds and bay leave. After about 20-30 secs add the blended paste in the oil. 
• Mix well and cook for about 10 mins on medium heat. Then add chilly powder, turmeric, salt to taste, fennel seed powder, cup of water and mix well. 
• Let is simmer for another 5 mins and then add the crushed kasuri methi. Mix well and add the kofta balls to this gravy. Cook for another 10 mins on low heat.
• Turn of the stove and take the dish into a serving bowl. Garnish with finely chopped coriander or fried curry leaves and green chillies. 
• Serve hot with any of Indian breads, pulka or roti, jeera rice etc.

Egg Roast

Egg roast or Mutta roast is a spicy dish native to Kerala, India, consisting of boiled eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam or idiyappam and puttu or less often with phulkas (Indian flat bread) mostly for breakfast. The same recipe without the gravy can be consumed as side dish or as starters. 

Cooking Time: 10 mins                      Servings: 5 
Preparation Time: 10 mins                Category:  Main course, Egg.

Egg Roast

Ingredients:
=========
Boiled eggs - 10
Onions - 2 (finely diced)
Tomatoes - 2 (finely diced. This is optional for me. I like this dish without tomatoes)
Coriander leaves - 1/2 cup
Green Chillies - 4 (sliced)
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tbsp
Ginger garlic paste - 2 tbsp
Curry leaves - 1/2 cup
Salt to taste
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garam Masala - 1/2 tsp (optional)
Cooking oil or butter - 2 tbsp



Preparation Method:
==============

• Heat oil/butter in a pan, shallow fry or roast boiled eggs in it and keep them aside.
• Add onions and saute them until they turn golden brown. 
• Add mustard and cumin seeds, curry leaves and saute them for another couple of mins.
• Now add tomatoes, ginger garlic paste and all spices. Mix well and cook until it gets caramelized into a thick sauce. 
• Add roasted eggs to it and stir gently so that the sauce/masala get coated well to it.
• Simmer for couple of minutes and turn of the stove.
• Sprinkle garam masala and garnish with finely chopped coriander leaves.
• Serve hot with appam/idiyappam or puttu or phulkas or as a side dish with steam rice.

Mamidikaya Mamsam Kura

Mutton/lamb cooked in spices with raw mangoes makes this a unique dish which is commonly known as 'Mamidikaya Mamsam Kura (Mango Mutton curry)'. It is one of the popular mutton dishes in the Telugu states of South India.
One of my favorite dishes along with Chinta Chiguru Mamsam. They are just irresistible!

Cooking Time: 30 mins                      Servings: 3 
Preparation Time: 15 mins                Category:  Main course, Non-Veg


Ingredients:
========

Mamidikaya Mamsam Kura

Mutton/lamb - 250 gms (cut into small pieces)
Fresh raw mangoes - 2 (peel the skin and cut into medium sized pieces)
Onions - 1 (finely diced)
Coriander leaves - 1 small cup
Green Chillies - 4 (sliced)
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tbsp
Ginger garlic paste - 2 tbsp
Salt to taste
Garam Masala - 1/2 tsp (optional)
Cooking oil - 3 tbsp


 
Preparation Method:
==============

• Wash the mutton or lamb in warm water couple of times, drain the water out and keep it aside.
• Heat oil in a cooker and saute onion until they turn golden brown or get caramelized.
• Add green chillies and half cup finely chopped coriander leaves and mix well. You can use coriander powder as an alternative instead of coriander leaves.
• After couple of minutes, add mutton/lamb, ginger garlic paste and turmeric powder.
• Mix well, add 1 cup of water and pressure cook for 3 whistles. Turn off the stove and let the pressure settle down.
• Open the lid and add chilli powder, salt to taste, mango pieces and two cups of water. 
• Now turn on the stove and cook for 10 mins.
• When the dish starts to ooze out the oil and the sauce thickens, turn off the stove, add garam masala and take the dish into a serving bowl.
• Garnish with remaining finely chopped coriander and serve hot.
• This dish goes best steam rice and can also be served with any of the Indian breads.

Methi Chicken

Methi Chicken or Murgh methi is a dish prepared with chicken combined with fresh methi (fenu greek) leaves. Both chicken and methi compliment each other. The earthy aroma of the methi leaves blends well with the chicken and when cooked properly, the outcome is an out-rightly delicious curry. This is one of the popular dishes in Telangana home cuisine. An ideal dish for lunch/dinner or any get together/parties.
In few restaurants this dish is served under North Indian or Punjabi cuisine, where kasuri methi is used instead of fresh methi leaves. It tastes good but lacks the punch of the fresh methi leaves. There are only few restaurants that serves this dish better in Hyderabad and Ulavacharu is the best among them.

 
Cooking Time: 40 mins                      Servings: 5 
Preparation Time: 15 mins                Category:  Main course, Non-Veg

Methi Chicken

Ingredients:
========
Boneless Chicken breast - 250 gms (diced into medium cubes)
Fresh Methi leaves - About 1 medium cup (soak it in water with salt for 10-15 mins and then drain out the water)
Onions - 1 (finely diced)
Coriander leaves - 1 small cup (for garnishing and in curry)
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tbsp
Saunf powder - 1/2 tsp
Ginger garlic paste - 1 tbsp
Salt to taste
Garam Masala - 1 tsp
Yogurt - 1 small cup
Vegetable or cooking oil - 2 tbsp


Preparation Method:
=============

• Take chicken in a bowl and add ginger garlic paste, chilli powder, turmeric powder, salt, and about 1/2 cup yogurt. Mix them well and keep it aside to marinade.
• Heat oil in a cooking vessel and saute onion until they turn golden brown or get caramelized.
• Add saunf powder and half cup finely chopped coriander leaves and mix well. You can use coriander powder as an alternative instead of coriander leaves.
• After couple of minutes, add the marinated chicken. Mix well and cook for about 15 mins. 
• Add methi leaves to the dish, stir well and cook for another 10 mins with a closed lid.
• Open the lid and add the remaining yogurt. Mix well to avoid it to form lumps. Let the dish simmer for another 10-15 mins.
• When the dish starts to ooze out the oil and the gravy thickens, turn off the stove, add garam masala and take the dish into a serving bowl.
• Garnish with remaining finely chopped coriander and serve hot.
• This dish goes well with any of the Indian breads, steam rice, fried/jeera rice and Hyderabadi Bagara rice.

Aloo Besan

Aalu or Alu or Aloo or Potatoes being one of the staple vegetables in India, had lot of variations and methods to prepare. Potatoes cooked in spices and then adding besan (chana/chick pea flour) to it at the end makes this dish so irresistible. It's mostly prepared in gravy style but I like it to be little dry as it goes well as a side dish and can also be served with steamed rice.

Cooking Time:  45 mins                                                                             Servings:  4
Preparation Time:  15 mins                                                                       Category:  Main Course - Non-Veg 

Ingredients:

Aloo Besan

========

Potatoes/Alu - 250 gms
Besan/Chick pea flour - 2 tbsp
Vegetable/cooking oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry red chillies (crushed) - 2 or 3
Curry leaves - 8 to 10
Red chilly powder - 2 tsps
Salt - to taste
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Chopped coriander leaves - 1 stem


Preparation Method:
=============

• Peel the skin of potatoes (I don't like it with skin) and chop them into regular sized cubes.
• Heat oil in a kadai/vessel. Simmer the flame and add mustard, cumin, curry leaves and dry red chillies. Saute them for a minute.
• Add the potatoes and stir well.
• When they are about half cooked and turn gold in color add chilly powder, turmeric, salt to taste, ginger garlic paste. Mix them well and cook for about 10 mins on medium flame.
• Now add coriander power and two medium cups of water in the vessel and cook with a closed it until water comes to a boil. 
• Now simmer the flame and start adding chick pear flour and keep mixing the dish to ensure flour won't form into any lumps. Cook on medium flame until the water is completely absorbed.
• Keep stirring delicately until entire dish is completely cooked (on low flame) and the flour is not sticky anymore.
• Turn off the stove, take the dish into a serving vessel and garnish with freshly chopped coriander leaves.
• Serve hot with phulkas, chapathis, rotis, pooris or steam rice.

Lazeez Murgh

Lazeez Murgh is one of the classic chicken dishes of Hyderabad. The origins of this dish goes way back during the times of Nizams. But often this dish is mistaken to that of a punjabi dish with similar name i.e. Lazeez Murgh Tikka Masala. Though some of the ingredients for both these dishes are same, the recipe is totally different. 

I got an opportunity to taste this dish in one of the Indian restaurants during my stay at the US. Just after a bite, I could make out this dish surely comes either from the kitchen's of Lucknow Nawabs or Hyderabadi Nizams. Not to my surprise, the chef was a Hyderabadi and from Old city. He was so polite and kind enough that when I asked, he shared the recipe to me without any hesitation (may be due to the 'Hyderabad' connection we both had in common). I was looking for this in all the restaurants I'd been too in Hyderabad and hardly came across the one which serves this dish baring few, one of them being 'Ohri's-Guffa' at Basheerbagh.

This is one such dish that surely makes any dining table royal just by it's rich aroma, tangy and spicy flavors. Definitely worth in any menu. So here goes the recipe:-

Cooking Time:  30 mins                                                                             Servings:  4
Preparation Time:  45 mins                                                                       Category:  Main Course - Non-Veg 

Ingredients:
========
Boneless Chicken - 250 gms
Tej patta/bay leaves - 2

Lazeez Murgh

Cloves - 4
Crushed Cinnamon sticks - 2
Red chilli powder - 2 tsp 
Turmeric powder - 1/2 tsp
Saunf powder - 1/2 tsp 
Yogurt - 1 cup
Amchur Powder - 1 tsp 
Garam Masala powder - 1 tsp
Coriander powder - 1/2 tsp
Onion paste - 1 cup (roast them for a couple of mins in a pan and then blend to a paste)
Ginger garlic paste - 2 tsps
Ghee - 2 Tbsps.
Salt to taste
Finely chopped coriander and roasted garlic cloves - for garnishing


Preparation Method:
=============

• Wash the chicken pieces thoroughly and drain them into a vessel.
• To it add turmeric powder, red chilli powder, ginger garlic paste, amchur powder, salt to taste, garam masala powder, coriander powder, yogurt. Mix them well and let it marinade for 30 mins
• Heat ghee in a cooking vessel and add bay leaves, cinnamon and cloves. Saute for couple of mins. Add saunf powder and mix well.
• Now add the marinated chicken, mix and cook for about 15 mins on medium flame.
• Add the onion paste to this and mix it gently. Then add 2 cups of water, close the vessel with a lid and cook for another 10 mins on medium to low flame.
• Open the vessel, mix for one last time and take the dish into a serving bowl.
• You can make a tempering with mustard, jeera, dry red chillies, finely chopped coriander and garlic cloves and garnish the dish else garnish it with finely chopped coriander and garlic cloves.
• Serve hot with steam rice, any Indian breads, chapathis, Hyderabadi Bagara rice or any rice dish.

Rice & Moong Dal Khichadi

Khichadi is an Indian dish made from rice and lentils. It is commonly considered to be a comfort food and is an all time favorite in many Indian homes. It is very healthy and a very delicious dish. A simple rice & cereal khichadi without any spices & onions, is generally given to babies considering its health & nutritional values. There are many variants of Khichadi. Simple Rice Khichadi, Masala Khichadi, Rice & Moong Dal Khichadi, Vegetable Khichadi being the most popular in India. There are many ways to prepare this dish. You can cook rice & dal together and then season it with spice mix or temper the spices initially and then add soaked rice & dal and pressure cook it etc. You may even add varieties of dal, fresh vegetables if you want to but the standard method and ingredients remain the same. This post is for Rice & Moong Dal Khichadi though.


Cooking Time:  30 mins                                                                             Servings:  4
Preparation Time:  20 mins                                                                       Category:  Main Course - Veg


Ingredients:
========

Rice & Moong Dal Khichadi

Rice - 2 cups
Split yellow moong dal - 1 cup
Sliced onions - 1
Slit & chopped green chillies - 2
Chopped coriander - 1/2 cup
Salt - as needed to taste
Ghee - 2 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp (optional)
Ginger garlic paste - 1 tsp
Cumin sticks - 2
Cardamon - 4
Cloves - 4

Preparation Method:
=============

• Soak rice & dal in water and keep it aside (about 30 mins). Dal & Rice mix should be in 1:2 ratio respectively.
• Heat ghee in a vessel/cooker and add cumin, cardamom & cloves. Saute it for couple of mins and add chopped onions.
• When onions change to light brown in color, add cumin seeds, mustard seeds, chopped green chillies, ginger garlic paste and turmeric.
• Mix them well and saute for about 5 more mins. Add water (1:1/2 ratio). Rice & Dal mix is 3 cups here, so add not more than 5 cups of water approximately.
• Add 2 more cups, if you want the consistency to be semi-liquid.
• Add salt to taste and bring it to a boil. Now drain out the water from dal & rice mix and add it in the vessel/cooker.
• Stir carefully and pressure cook for 3 to 4 whistles or cook on medium flame until all the water is absorbed.
• When done, take it in a serving bowl and garnish with ghee and chopped fresh coriander.
• Serve hot with curd raitha or mango pickle

Natu Kodi Pulao

Pulav/Pulao is a rice based dish in which rice is cooked in a seasoned broth sauce which may contain chicken, meat, fish, vegetables or dried fruits. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Basmati rice is often used to prepare Pulav. Rice and all ingredients can be cooked together in the broth or rice is par boiled, the vegetables/meat/chicken, is cooked in rich spices and then the rice is added to stir fry with them.

The origin of this dish is from Middle East and it is a vast speard dish across Asia. Due to this, there are lot of variations to the recipe and its name viz. Pilav, palov, pilaf etc. In India, it is commonly known as pulav/pulao and again there are lot of variations to it due to many regional & cultural influences. I've seen many restaurants in Bangalore serving Chicken Pulao in the name of Hyderabadi Chicken Dum Biriyani and people relish it considering the dish served to them is actually Hyd Dum Biriyani.


Cooking Time:  40 mins                                                                             Servings:  8
Preparation Time:  20 mins                                                                       Category:  Main Course - Non Veg
 
Here is the recipe of Kodi Pulav

Ingredients:
========

Natu Kodi Pulav, served with dalcha & raitha

Chicken (bone/boneless) - 500 gms
Basmati Rice - 1 Kg
Sliced Onions - 2
Sliced Green Chillies - 4
Fresh Yoghurt - 2 TBsps
Chopped Coriander - 1 bunch
Curry leaves - fistfull
Ginger & garlic paste - 2 TBsps
Red Chilli powder - 1 Tsps
Turmeric powder - 1/2 Tsps
Salt - to taste
Garam Masala - 2 Tsps
Bay Leaves - 4 or 5
Ghee/Vegetable Oil - 2 TBsps


Preparation Method:
=============

• Wash chicken thoroughly and take it into a bowl. Similarly wash & soak rice into a separate bowl.
• Add half quantities of onions, green chillies, ginger garlic paste, salt (to taste for the quantity of chicken only), coriander & curry leaves and whole of red chilli, turmeric powders to chicken.
• Now add yoghurt and mix all the ingredients well. Let this marinade for 15 mins.
• Meanwhile, heat ghee/oil in a vessel. Add bay leaves & remaining half of onions, green chillies, curry leaves and saute them.
• When the onions turn golden brown add ginger garlic paste, chopped coriander, salt (we already added for chicken, so now add for rice only).
• Now add the marinated chicken to this, mix well and cook for 10 mins. Stir once in a while to avoid the spices sticking to the bottom of the vessel.
• Add 2 cups of water and let the dish simmer for 10 mins on medium flame or cook until it forms a thick gravy.
• Now add water again (One rice : One & half water), remaining garam masala powder. Give it a quick mix and let it come to a boil.
• Add the soaked rice in this sauce, gently mix it and close the vessel with a lid. Cook on high flame until the rice is half cooked.
• Lower the flame & close the vessel with a lid again until the rice is completely cooked. Turn of the stove.
• Serve Chicken pulav hot with a raitha & dalcha as side dishes.

Aloo Chaman

Aloo Chaman is a simple dish where aloo & corn is cooked in onion paste with a variety of spices. This dish was an experiment and am glad it turned out really well.  Here is the recipe...

Cooking Time:  30 mins                                                                             Servings:  4
Preparation Time:  15 mins                                                                       Category:  Main Course -Veg

 Ingredients:
========

Aloo Chaman

Aloo - 250 gms
Corn Kernels - 150 gms
Kasuri Methi - 2 tsp
Onions  - 2
Methi - 2 sticks
Coriander - 1 stick
Mustard seeds - 1 tsp
Jeera seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilli Powder - 2-3 tsp
Coriander Powder - 1 tsp
Saunf powder - 1 tsp
Garam Masala powder - 1 tsp
Salt - to taste
Vegetable/cooking oil - 2 Tbsp


Preparation Method:
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• Chop onions, blanch methi & coriander leaves and blend them along with chopped onions into a thick paste.
• Heat oil in a pan, add mustard seeds, jeera and chopped aloo cubes and saute them until aloo turns golden brown.
• Add corn kernels to this and mix the dish well. Saute for about 5 more mins.
• Now add all spice powders and crushed kasuri methi, mix and simmer it for about another 5 mins.
• Add the blended paste, salt and saunf powder to the dish and mix thoroughly. Let it simmer it for 10-15 mins. Keep stirring regularly.
• When the oil starts to ooze out, add a cup of water, mix well and simmer for another 3-5 mins.
• Turn off the stove when the gravy thickens, add garam masala powder, mix well and take the dish into a serving bowl.
• Garnish with finely chopped garlic & coriander or with carrot & cucumber slices.
• Serve hot with phulkas, rotis, steamed rice or any other masala rice.