Kaddu Ka Dalcha with Chana Dal (Bottle Gourd cooked with Bengal Gram Lentil - Hyderabadi style)

 

              Kaddu Ka Dlacha is a traditional Hyderabadi Vegetarian cuisine where Bottle gourd (Lauki) is cooked with chana dal (Bengal Gram), called "Kaddu Ka Dalcha". Kaddu means bottlegourd in the local lingo. Though there are many versions to it, it is generally cooked in the same way as Mutton Dalcha minus mutton, eggplants and potatoes.

         

                Kaddu Ka Dalcha is also cooked sometimes with tuvar dal (pigeon pea lentil). Garnish with onion rings and coriander leaves and serve with steamed rice, Bagara rice, plain biryani, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this traditional lentil recipe. 

• 1/2 cup chana dal (Bengal Gram), soaked for an hour
• 1 med. size bottle gourd, cubed
• 2 tbsp. oil
• 2 bay leaves
• 2 red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 2 green chilies, slit
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. ghee 
• 1 tsp. mustard seeds
• 1 dry red chili 
• 1 sprig curry leaves
• onion rings & coriander leaves to garnish

          Heat oil in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Add onion and stir fry till light brown. Add ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates from the sides of the pan.

          Add the tomatoes and sauté till well mashed. Now add the chopped bottle gourd, green chilies and the soaked chana dal. Sauté for 2 minutes.

          Add 1 & 1/2 cups water and pressure cook for 4-5 whistles. Add the tamarind water and simmer for 2-3 minutes on low flame. Transfer to a serving dish.

          Heat the ghee in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves and switch off the flame. Sauté for a few seconds.

          Pour this tempering over the prepared Kaddu Ka Dalcha. Garnish with onion rings and coriander leaves. Serve hot with plain Biryani, bagara rice, naan, tandoori roti or steamed rice.

                        Heat oil & temper with bay leaves, dry red chilies, cinnamon, cloves 

                        cardamoms and cumin seeds. Sauté for a few seconds.

                                  Add onion and stir fry till light brown. 

                        Add ginger-garlic paste &all the dry spices mixed with some water.

                        Sauté till the oil separates from the sides of the pan.

                                  Add the tomatoes.

                                  Sauté till well mashed.

                           Add chopped bottle gourd, green chilies & the soaked chana dal. 

                           Sauté for 2 minutes.

                                 Add 1 & 1/2 cups water and pressure cook for 4-5 whistles.

                          Add the tamarind water and simmer for 2-3 minutes on low flame. 

                          Transfer to a serving dish.

  

                       Heat the ghee & temper with dry red chilies & mustard seeds. After it 

                        stops spluttering, add the curry leaves & switch off the flame.  

                                  Pour this tempering over the prepared Kaddu Ka Dalcha. 

                        Garnish with onion rings & coriander leaves. Serve hot with plain 

                        Biryani, naan, tandoori roti or steamed rice.

                           

                           

Chicken Dalcha - Hyderabadi style

 

         This is a very popular and a delicious Chicken Curry - Hyderabadi style, which is often had as a side dish with plain biryani or bagara rice. It also tastes awesome with naan, tandoori roti or steamed rice. In this recipe, Chicken is cooked with chana dal and bottle gourd. Sometimes potato and eggplants are also added. Various other lentils are also made use of in this recipe, but the most common is the Chana dal.

          

           This amazing dish is best suited for special occasions, like Eid or wedding. It tastes both - tangy and spicy. A tempering of chopped garlic, curry leaves, slit green chilies and chopped coriander leaves in ghee is poured over the final product. So check out the step by step pictorial recipe to prepare this great party recipe.

Marination - 

• 500 gms. chicken on bones, washed and drained
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. salt or to taste
• 1/2 cup yoghurt

Other Ingredients - 

• 1/2 cup chana dal, soaked for 30 minutes
• 1/2 of a medium size bottle gourd, diced
• 2-3 tbsp. oil
• 2 dry red chilies
• 1" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 2-3 bay leaves
• 1 onion, chopped

Tempering - 

2 tbsp. ghee

2 green chilies, slit

3-4 garlic cloves, chopped

2-3 tbsp. coriander leaves, chopped

1 sprig curry leaves

           Marination - Marinate the chicken with all the mentioned ingredients for 2-3 hours. 

           Boil the soaked chana dal in 1 & 1/2 cups water for 2-3 whistles. Once the pressure is released, add the diced bottle gourd to it and pressure cook for only one whistle. Keep aside. 

           Gravy - Heat oil in a pan and temper with dry red chilies, cinnamon, bay leaves, cardamoms and cloves. Sauté for a few seconds. Add onion and fry on a low flame till light brown.

          Add the marinated chicken and sauté till the oil separates. Now add 1/2 cup water and cook, covered till the chicken is almost done. 

          Add the cooked lentil and give it a mix. Adjust the consistency by adding some hot water as required. Cover and cook again for 8-10 minutes on a low to medium flame. When done, transfer to a serving dish.

         Tempering - Heat ghee in a pan and temper with chopped garlic, slit green chilies, chopped coriander and curry leaves. Sauté for a few seconds and then switch off the flame. Pour this tempering over the cooked Chicken Dalcha. 

          Garnish with coriander leaves and sliced lemon. Serve with plain Biryani, steamed rice, naan or tandoori roti for an exotic meal.

     Marinate the chicken with all the mentioned ingredients for 2-3 hours.

              Boil the soaked chana dal in 1 & 1/2 cups water for 2-3 whistles.

Once the pressure is released, add the diced bottle gourd to it & pressure cook for only one whistle. Keep aside. 

Heat oil in a pan & temper with dry red chilies, cinnamon, bay leaves, 

cardamoms & cloves. Sauté for a few seconds. 

                       Add onion and fry on a low flame till light brown.

                   Add the marinated chicken & sauté till the oil separates.

       Add 1/2 cup water & cook, covered till the chicken is almost done. 

Add the cooked lentil & give it a mix. Adjust the consistency by adding some hot water as required. Cover & cook again for 8-10 minutes on a low to medium flame. When done, transfer to a serving dish.

            Heat ghee & temper with chopped garlic, slit green chilies, chopped  coriander & curry leaves. Sauté for a few seconds & then switch off the flame.

                     Pour this tempering over the cooked Chicken Dalcha. 

               Garnish with coriander leaves & sliced lemon. Serve with plain 

          Biryani, steamed rice, naan or tandoori roti for an exotic meal.

Ande Ki Burfi (Egg Dessert - Hyderabadi style)

 

          Want to surprise your family and friends with a really unique dessert? So let me share a very easy and an unique Burfi recipe made of eggs. They come out real yummy and takes very little time to dish out. This is my first try and it turned out real awesome. 

          I bet no one will be able to guess the core ingredient. So you can play the guessing game. Adjust the ghee and sugar according to your preference and surprise your loved ones with this Hyderabadi delicacy. So check out the step by step pictorial recipe to prepare this amazing dessert.

  

• 3 eggs
• 4-5 tbsp. sugar
• 1/4 tsp. cardamom powder
• pinch of yellow colour (opt)
• 1 tsp. rose water
• 1-2 tbsp. pistachios, chopped
• 2 cups milk
• 3/4 cup bread crumbs
• 2 tbsp. ghee 
• pinch of saffron strands
• chopped pistachios to garnish
• crushed dry rose petals to garnish

          Heat 1 tbsp. ghee in a pan and sauté the breadcrumbs till they turn slightly brown in colour. Transfer to a bowl. Add milk to it and keep aside for 5 minutes.

          In a bowl, whisk together the eggs, sugar, cardamom powder, pinch of colour, rose water and the chopped pistachios till the sugar melts.

          Heat remaining ghee and add the soaked breadcrumbs. Keep stirring on a low flame till it becomes thick and starts to leave the sides of the pan.

          Now add the egg mix and keep stirring continuously on a low flame till it turns into a solid mass and leaves the sides of the pan. 

          Transfer to a greased serving dish. Garnish with the remaining pistachios, saffron strands and crushed dry rose petals. Cut into desired shapes once it cools down and serve.

Note - 
1.  You may increase the quantity of ghee as per your preference. 
2. You can substitute cardamom powder & rose water for vanilla essence.

                      Heat 1 tbsp. ghee & sauté the breadcrumbs till light brown in colour. 

                               Transfer to a bowl. Add milk to it & keep aside for 5 minutes.

                     In a bowl, whisk together the eggs, sugar, cardamom powder, pinch of colour,

                    rose water and the chopped pistachios till the sugar melts.

                                  Heat remaining ghee and add the soaked breadcrumbs. 

                        Keep stirring on a low flame till it starts to leave the sides of the pan.

                     Add the egg mix & keep stirring continuously on a low flame till it turns

                     into a solid mass and leaves the sides of the pan. 

                    Transfer to a greased serving dish. Garnish with the remaining pistachios

                    saffron strands and crushed dry rose petals. 

                                  Cut into desired shapes once it cools down and serve.

Chicken Haleem - Hyderabadi Style)

 

          Chicken Haleem is a delicious one-pot meal that has its origin in Hyderabad. This popular dish is usually had during the holy month of Ramzan. It is traditionally prepared with mutton, But I tried the easier method with chicken in a pressure cooker. It is typically cooked on an open flame. It is quite a rich dish with loads of dry fruits and ghee. But it is equally nutritious and wholesome as it contains broken wheat, oats and various types of lentils.

          It also contains chicken which is a lean meat and is better than any red meat. Chicken has proteins and antioxidants that improves our immune system. Mixed lentils and oats have loads of proteins, fibre, has less cholesterol and is heart healthy. This delicacy is best relished with a dash of lime and garnished with fried onions, coriander leaves and roasted cashews. 

Ingredients - 

• 400 gms. boneless chicken, cut into small pieces 
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 3/4 cup yoghurt 
• 1/3 cup cracked wheat 
• 2 tbsp. oats
• 2 tbsp. each of masoor, split moong, urad and chana dal 
• 2 tbsp. each cashew, almonds & pistachios
• 3-4 tbsp. ghee
• 1-2 green chilies, slit
• 3 onions, sliced + 1 cup oil to deep fry
• 1 tsp. rose essence 
• few drops of kewra essence
• Roasted cashews, coriander leaves, lemon wedges, fried onions & mint leaves to garnish

Garam Masala - 

• 1" cinnamon sticks
• 10-15 whole peppercorns
• 4 green cardamoms
• 6 cloves
• 1 mace
• small piece nutmeg
• 5 whole red chilies
• 2 bay leaves
• 1 tsp. shahjeera
• 1/2 tsp. kebab chini
• 2 tbsp. dry rose petals 

          Soak all the lentils, dry fruits and wheat overnight. Heat oil and deep fry the onion till golden brown and crisp. Drain and keep aside. 

         Garam masala - Dry roast all the mentioned ingredients for a few seconds and set aside to cool. Then grind into a fine powder and keep aside. 

          Marinate the chicken with ginger-garlic paste, yoghurt, salt to taste, rose water, kewra essence, turmeric powder and the prepared garam masala powder for an hour. 

          Heat ghee in a pressure cooker and sauté the marinated chicken till the oil separates. 

          Add the soaked lentils, wheat, almonds, 3/4 of the fried onions and 4-5 cups of water. 

          Pressure  cook for 20-25 minutes on a very low flame after the first whistle. After the pressure is released, continue simmering and mashing with a potato masher.

          Serve hot with some lemon wedges, fried onions, roasted cashew and coriander leaves. 

Bagara Rice

 

            This is a basic Hyderabadi plain Biryani without any veggie, mutton, chicken, etc. It is relished with any veg. or non-veg. gravy dish like mirchi ka salan, bagara baingan, mutton korma, chicken ka salan, etc. It also goes by the name of Bagara Khana or Bagara Annam in the local lingo. 

            This rice preparation is a good substitute to jeera rice, pulao or steamed rice, as it goes very well with an side dish.  So check out the step by step pictorial recipe to prepare this simple delicacy.

• 1 & 1/2 cups basmati rice, soaked in water for 30 minutes
• 1-2 tbsp. ghee
• 1 tbsp. oil
• 1 tsp. caraway seeds / cumin seeds
• 1" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 2 bay leaves
• 3 onion, sliced
• 7-8 green chilies, slit
• 1 tbsp. ginger-garlic paste
• handful of mixed nuts
• handful of mint & coriander leaves, chopped
• salt to taste
• juice of 1/2 lime
• 3-4 fresh red chilies

           Heat ghee and oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and caraway seeds. Sauté for a few seconds.

          Add the green chilies and onion and fry for a minute. Add the mixed nuts and continue to sauté till light brown.

          Add the ginger-garlic paste and fry till the raw smell is gone. Now add the chopped mint & coriander leaves and stir for a few seconds.

          Add the soaked rice and fry for a minute on a low flame. Add 2 cups water, salt, lime juice and 3-4 red chilies. Pressure cook for 2 whistles. 

          Switch off the flame and keep aside to cool down before removing the lid. Fluff it up with a fork. 

          Serve this yummy bagara rice with any veg. or non-veg. gravy dish like mirchi ka salan, bagara baingan, mutton korma, chicken ka salan, etc.

                 Heat ghee & oil & temper with bay leaves, cinnamon, cardamoms, cloves and 

                 caraway seeds. Sauté for a few seconds.

                                 Add the green chilies and onion and fry for a minute. 

                                 Add the mixed nuts and continue to sauté till light brown.

                                 Add ginger-garlic paste and fry till the raw smell is gone. 

                             Add chopped mint & coriander leaves & stir for a few seconds.

                                 Add the soaked rice and fry for a minute on a low flame.

                   Add 2 cups water, salt, lime juice & 3-4 red chilies. Pressure cook for 2 whistles. 

                                   Bagara rice is done. 

                     Serve with any veg. or non-veg. gravy dish like mirchi ka salan, bagara 

                     baingan, mutton korma, chicken ka salan, etc.