Kaddu Ka Dalcha with Tuvar Dal (Bottlegourd Cooked with Pigeon Pea Lentil - Hyderabadi Cuisine)

 

         This is a traditional Hyderabadi cuisine where I have cooked Bottle Gourd with tuvar dal (split pigeon pea lentil) called "Kaddu Ka Dalcha." Kaddu means Lauki / Bottle Gourd in the local lingo. There are many versions to it. It is also cooked with Chana Dal (Bengal Gram Lentil).

          So today I have cooked with Tuvar Dal in a gravy form to be relished with steamed rice, plain biryani or Jeera Rice. It is cooked in the same way as Mutton Dalcha, minus the mutton, eggplants and potatoes.

           A tempering of mustard seeds, dry red chilly and curry leaves in ghee is poured over the cooked Dalcha and served, garnished with coriander leaves. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup Tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/2 of a medium bottle gourd, chopped into big pieces
• 2 tbsp. oil
• 1 tsp. cumin seeds / Shahjeera
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick
• 2 bay leaves
• 3 dry red chilies
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• salt to taste 
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. ghee
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tbsp. coriander leaves to garnish

          Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. Pressure cook the chopped bottle gourd in required quantity of water for 2 whistles. Keep aside.

          Heat oil in a pan and temper with bay leaves, 2 dry red chilies, cardamoms, cinnamon, cloves and cumin seeds. After it stops crackling, add the onion and sauté till light brown.

          Now add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.

          Add the chopped tomato and continue to sauté till they are mashed. Add the boiled dal, boiled bottle gourd and tamarind water.

          Simmer on a low flame for 2-3 minutes. Check the consistency. Add more water if the gravy is to be had with rice.
      
          Heat ghee and temper with mustard seeds and remaining red chili. After it stops spluttering, add the curry leaves and switch off the flame. 

          Pour this tempering over the prepared Dalcha. Garnish with coriander leaves. Serve with jeera rice, plain biryani or hot steamed rice.

                                 Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. 

                                 Whisk and keep aside. 

                             Pressure cook the chopped bottle gourd in required quantity of 

                             water for 2 whistles. Keep aside.

                          Heat oil & temper with bay leaves, 2 dry red chilies, cardamoms, 

                          cinnamon, cloves and cumin seeds.

                              After it stops crackling, add the onion and sauté till light brown.

                              Add ginger-garlic paste & all the dry spices mixed with 1/4 cup 

                              water. Sauté till the oil separates.

                           Add the chopped tomato & continue to sauté till they are mashed. 

                                Add the boiled dal, boiled bottle gourd and tamarind water.

                         Simmer on a low flame for 2-3 minutes. Check the consistency. Add 

                         more water if the gravy is to be had with rice.
      

                         Heat ghee & temper with mustard seeds and remaining red chili. After 

                         it stops spluttering, add the curry leaves and switch off the flame. 

                        Pour this tempering over the Dalcha & garnish with coriander leaves. 

                      Serve with jeera rice, plain biryani or hot steamed rice.

Raw Banana Curry

 

              Turn this humble veggie into an absolutely delicious and appetizing curry. I kept it semi dry to be had with rice or any Indian bread. The addition of ghee to the end product gives a nice distinct flavor to the preparation. I added tomatoes to this dish, but you can add some lime juice for more tangy flavor. Very few basic ingredients are required to dish out this recipe. It is a simple side dish that has a tempering of mustard seeds and cumin seeds. So check out the step by step pictorial recipe to prepare this amazing dish.

• 2-3 raw banana
• 3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• salt to taste
• 1 tsp. ghee
• 1 tbsp. coriander leaves

          Peel the raw bananas and the chop them. Immerse in water till cooking time to avoid discoloration. 

          Heat 1 tbsp. oil in a pan and stir fry the chopped banana along with a pinch of salt and turmeric powder till light brown. Keep aside.

          In a small bowl, mix together ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water and keep aside. 

          Heat remaining oil and temper with mustard seeds and cumin seeds. Sauté for a few  seconds. 

          Add the onion and curry leaves. Stir fry till it turns translucent. Now add the spice paste and sauté till the oil separates.

          Add the chopped tomatoes and cook till it is mashed. Then add the sautéed bananas and salt to taste. Mix well so that it is well coated with the masala.

          Now add 1 cup water and cook, covered till the gravy is slightly thick to a desired consistency. 

          When done, switch off the flame. Add the ghee and coriander leaves. Cover and give it a standing time for 5 minutes. Serve hot with steamed rice or chapattis. 

                     Peel the raw bananas & the chop them. Immerse in water till cooking

                     time to avoid discoloration. 

                       Heat 1 tbsp. oil & stir fry the chopped banana along with a pinch of 

                       salt and turmeric powder till light brown. Keep aside.

                      In a small bowl, mix together ginger-garlic paste & all the dry spices

                      (except salt) with 1/4 cup water and keep aside. 

                           Heat remaining oil & temper with mustard seeds & cumin seeds. 

                           Sauté for a few  seconds. 

                               Add the onion & curry leaves. Stir fry till it turns translucent. 

                                 Now add the spice paste and sauté till the oil separates.

                                  Add the chopped tomatoes & cook till it is mashed. 

                          Add the sautéed bananas & salt to taste. Mix well so that it is well 

                          coated with the masala.

                             Add 1 cup water & cook, covered till the gravy is slightly thick

                             to a desired consistency. 

                                 When done, switch off the flame. Add the ghee and .....

                             coriander leaves. Cover & give it a standing time for 5 minutes.

                                 Serve hot with steamed rice or chapattis. 

Parwal Masala

 

          Parwal, a seasonal veggie, is my all time favourite. So check out my version of a simple and an easy homemade style Parwal curry. I gave the gravy a creamy texture to suit my palate, by adding in some milk, instead of yoghurt to the end product. It turned out real yummy and lip smacking. You can serve this dish as a main course or as a side dish with any form of rice or Indian bread.

• 7-8 parwals, scraped and slightly slit from both ends 
• 3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder 
• 1 tbsp. Kashmiri red chili powder
• salt to taste 
• 1/3 cup milk
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

           Heat 1 tbsp. oil in a pan and fry the slit parwals till light golden in colour. Drain and keep aside. 

          Heat the remaining oil and temper with cumin seeds. Sauté for a few seconds and then add the onion. Sauté till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Then add the fried parwals and 1 cup water. Cover and simmer on a low flame till the parwals are almost cooked.

           Now add the milk and kasuri methi. Simmer further for 1-2 minutes. When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with any form of rice or Indian bread. 

          

Chicken Soya Curry

          Chicken curry is very popular and is everyone's favourite main course. In fact, you must have had various versions of chicken curry. Now do try out my version, where I have paired chicken with soya bean granules to come up with this extremely unique and an equally yummy dish. It is a great party recipe, which is a must try, to surprise your loved ones. It is of course a great weekend lunch menu that can be enjoyed with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani.

          Just check on the marinade spices that I used. They are slightly different. I tempered the oil with mustard seeds, urad dal and chana dal. Then sautéed onion, ginger, garlic and green chilies, which I ground to a smooth paste along with fresh grated coconut, roasted peanuts, tamarind paste and yoghurt. The end result was this super yummy chicken curry to be enjoyed with your favorite Indian bread or any flavored rice.

• 500 gms. chicken, curry cut
• 1/4 cup soya granules, soaked in warm water for 10 minutes & drained
• 2 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• coriander leaves to garnish

Marinade -

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1 onion, sliced 
• 2-3 garlic cloves
• 1" ginger
• 1-2 green chilies
• 2 tbsp. fresh grated coconut
• 2 tbsp. roasted peanuts
• 1/2 tsp. tamarind paste
• 1/2 cup yoghurt

          Marinade - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add urad dal and chana dal. Sauté for a few seconds.

          Add onion, ginger, garlic and green chilies. Sauté till light brown. Set aside to cool down. Then grind along with coconut, peanuts, tamarind paste and yoghurt into a smooth paste. 

          Marinate the chicken with this paste overnight in the refrigerator. 

          Heat oil and temper with cinnamon, cloves and cardamom. Sauté for a few seconds. 

          Add onion and stir fry till light brown. Add all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the marinated chicken and cook, covered till the moisture has evaporated.

          Add 1 cup water and the drained soya. Bring it to a boil and then cook, covered till the chicken is soft and the gravy comes to a desired consistency. Switch off the flame. 

          Garnish with coriander leaves and serve along with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani for a great weekend lunch.

Parwal (Pointed Gourd) Butter Masala

          This is the my version of the very popular Chicken Butter Masala and Paneer Butter Masala. I made use of Parwal, a seasonal vegetable, but with a slight twist. I added some beaten yoghurt instead of the cream that is traditionally used as I wanted to keep the gravy light to suit my palate. 

          The end product turned out real yummy and lip smacking. The butter and the chili powder can be adjusted according to your preference. Serve as a side dish with any form of rice or Indian bread. So come let me take you through the process of making this fusion recipe through a step by step pictorial recipe to prepare it. 

• 6-7 parwals, scraped and slightly slit from both ends 
• 2 tbsp. oil
• 2 tbsp. butter
• 1" cinnamon stick 
• 2 green cardamoms 
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder 
• 1 tbsp. Kashmiri red chili powder
• salt to taste 
• 1/2 cup tomato puree
• 1/2 cup beaten yoghurt
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

           Heat oil and 1 tbsp. butter in a pan. Fry the slit parwals till light golden in colour. Drain and keep aside. 

          Temper the same oil with cinnamon, cardamoms and cloves. Add the onion and sauté till light brown. 

          Add the ginger-garlic paste and green chili paste. Give it a stir and then add all the dry spices. Mix well. 

          Add the tomato puree. Mix well and sauté till the oil separates. Then add the yoghurt and keep stirring for a minute. 

          Now add 1/2 cup water and the fried parwals. Cover and simmer for 4-5 minutes or till the parwals turn soft. 

           Switch off the flame and add the remaining butter, kasuri methi and coriander leaves. Give it a stir and serve as a side dish with any form of rice or Indian bread. 

                       Heat oil & 1 tbsp. butter. Fry parwals till light golden. Keep aside. 

                       Temper same oil with cinnamon, cardamoms & cloves. Add onion and 
                       sauté till light brown. 

                        Add ginger-garlic paste & green chili paste. Give it a stir.

                      Then add all the dry spices. Mix well.

                     Add tomato puree. Mix well & sauté till oil separates.

                    Then add yoghurt & keep stirring for a minute. 

                   Add 1/2 cup water & fried parwals. Cover & simmer for 4-5 minutes or till
                   the parwals turn soft. 

                     When done, add remaining butter, kasuri methi & coriander leaves. 

                   Serve as a side dish with any form of rice or Indian bread.