Chicken Kheema Mutti (Kofta) with Curd based gravy - 2

One more Chicken Mutti with curd based gravy  a slight variation of Chicken Kheema Mutti (Kofta)  with Curd based gravy - 1  not using store bought masala powder. This is a spicy dish , so please adjust masala as per your taste.
 

 

Chicken Kheema Mutti (Kofta) with Curd based gravy

Ingredients :

1 Kg Chicken (Bone less)

2 Handfuls of Pudina Leaves

2 Tsp Pepper Corns

12 small Green Chillies
1 Tea Spoon Ginger/Garlic Paste

For the Gravy :

1 Medium Onion

1 Inch Ginger
4-5 Garlic cloves

1 Tsp Jeera powder

1/2 Tsp Red Chilli powder

1 Tsp Dhaniya Powder

1 Tsp Garam Masala 

1/4 Tsp Turmeric Powder

1 /4 Tsp Shahi Jeera

2 Bay leaf
1 Big Cardamom

1 Inch Dlachini

1 Cup Curd
Oil for frying

2 Tbsp oil for gravy

1 Cup of water
Coriander leaves for garnishing

Salt to taste

For Making Muttilu (Kofta's):

Divide chicken, into 4 portions. To each portion add 4 chillies, 1/2 Tsp Pepper Corns , 1/2 handful of Pudina leaves,Pinch of Turmeric, 1/4 tbsp ginger garlic paste, salt and grind it to smooth paste in Chutney grinder. Chutney grinder minces it well than the wet grinder.

Once all the portions are done, Make into small balls and fry on low-medium heat till they are light brown.I made around 50 kofta's from 1 Kg chicken.

You can have them dry or you can add them to gravy.


Healthy version : Greese a baking pan with oil , lay the balls on the pan and bake them for 15 minutes on 350 Degrees and 10 minutes on 450 Degrees.

Gravy :

Make a paste of onion ,ginger and garlic.

Take a pan , put 2 tsp oil , add Shahi Jeera, cardamon, bayleaf, cloves. After they splutter add the onion,ginger and garlic paste and roast it till the paste leaves oil on the sides. If required sprinkle little water to avoid burning.

Now add ,Turmeric, Chilli powder, Cumin Powder, Coriander Powder, Garam Masala , add little water and roast till the masala leaves oil on the sides.

Beat the curd and add to the gravy. Add 1/2 cups of water and cook till oil seperates.

Add muttilu(Kofta's) , Salt , 1 cup of water and let it simmer for another 10 minutes. Once done and gravy reduced to the consistency you desire , Take it off the stove and garnish with Coriander leaves.

Serve with rice. Bhagara rice goes very well with curry.

Chicken Kheema Mutti (Kofta) with Curd based gravy - 1

Usually I do not buy readymade masalas for my cooking ,but once I was browsing the store and I saw Shaan Kofta Masala powder, and I was so impressed by the Photograph on that so I bought it.

Also I was lookign for an easy curd base gravy for my Chicken koftas. So it worked perfectly but I did not follow the recipe on the package and modified it for my taste.

SO here is one more version of Chicken Muttila curry.

Chicken Kheema Mutti (Kofta)  with Curd based gravy

Ingredients :

1 Kg Chicken (Bone less)

2 Handfuls of Pudina Leaves

2 Tsp Pepper Corns

12 small Green Chillies
1 Tea Spoon Ginger/Garlic Paste

For the Gravy :

1 Medium Onion

1  Inch Ginger
4-5 Garlic cloves

1 Tsp Jeera powder

1/2 Tsp Red Chilli powder

1/2 Tsp Dhaniya Powder

2 Tbsp Shahi Kofta Curry

1/4 Tsp Turmeric Powder

1 /4 Tsp Shahi Jeera

2 Bay leaf
1 Big Cardamom

1 Inch Dlachini

1 Cup Curd
1/2 tsp Kasoori Methi

Oil for frying

2 Tbsp oil for gravy

1 Cup of water

Salt to taste

For Making Muttilu (Kofta's):

Divide chicken, into 4 portions. To each portion add 4 chillies, 1/2 Tsp Pepper Corns , 1/2 handful of Pudina leaves,Pinch of Turmeric, 1/4 tbsp ginger garlic paste, salt and grind it to smooth paste in Chutney grinder. Chutney grinder minces it well than the wet grinder.

Once all the portions are done, Make into small balls and fry on low-medium heat till they are light brown.I made around 50 kofta's from 1 Kg chicken.

You can have them dry or you can add them to gravy.


Healthy version : Greese a baking pan with oil , lay the balls on the pan and bake them for 15 minutes on 350 Degrees and 10 minutes on 450 Degrees.

 

Gravy :

Make a paste of onion ,ginger and garlic.

Take a pan , put 2 tsp oil , add Shahi Jeera, cardamon, bayleaf, cloves, shahi jeera. After they splutter add the onion,ginger and garlic paste and roast it till the paste leaves oil on the sides. If required sprinkle little water to avoid burning.

Now add ,Turmeric, Chilli powder, Cumin Powder, Coriander Powder, SHAHI kofta powder add little water and roast till the masala leaves oil on the sides.
 

Beat the curd and add to the gravy. Add 1/2 cups of water and cook till oil seperates.

Add muttilu(Kofta's) , Salt , 1 cup of water and Kasoori Methi to this gravy and let it simmer for another 10 minutes. Once done and gravy reduced to the consistency you desire , Take it off the stove.

Serve with rice. Bhagara rice goes very well with curry.

Fish Fry

Growing up, my consumption of fish was limited to Mirghashira day and few other special occasions. Post my marriage to a bengali ,i consumed more fish in my first year marriage  than I did all the years before. The fish fry in my hyderabadi maternal home is full of spices and fish fry in bengali marital home only includes salt and turmeric bringing out the delicate flavor of fish.  Today , I am posting hyderbadi style. Typically we use Rohu but as it was unavailable, I used Tilapia.

 

Fish Fry

Ingredients :

10 Tilapia Fish Fillets cut in 4*3 inch pieces
2 Tbsp Red Chilli Powder
2 Tbsp Turmeric Powder
1 Tbsp Coriander Powder
11/2 Tbsp Cumin Powder
2 Tbsp Ginger Garlic Paste
Salt to taste

Oil for frying

 

Method

Mix Red Chilli powder,turmeric powder,coriander powder,cumin powder ,ginger garlic and salt with little water water and apply nicely to all the fish peices and keep it aside for an hour or two.

 

In a non-stick pan,add oil, after it is hot,reduce the flame. Put fish peices and fry till well done.

Mirchi Ka salan

Mirchi ka salan is a most famous of Hyderabadi curries. This is always present in wedding food and this is one of those dishes which tastes better the next day and all my memories of this curry are associated with eating this the day after weddings and marvelling at the taste. This is my home version. I had my sister's family over for dinner and we were making Biryani and what else could we serve with biryani other than mirchi ka salan.

 

Mirchi ka Salan

Ingredients :

10 Long Chillies
2 Medium Onions
3 Tbsp of Peanuts
2 Tbsp Poppy Seeds
5 Tbsp Sesame Seeds
3 Tbsp Coconut powder (Use dry coconut if you have,I dry roasted frozen fresh coconut shred available in indian stores)

1 Tbsp Whole Cumin

1 Tbsp whole Coriander seeds
1 Tsp Red Chilli powder

1/4 Tsp Turmeric Powder
6 Cloves
6-8 Pepper corns
1.5 Inch Ginger

5-6 cloves of Garlic

2 Bay leaf

1 Inch Dalchini/Cinnamon

1/2 Tsp Shah Jeera
Lemon sized Tamarind

3 Tbsp oil

2 Cups of water
Salt to taste

Masala Paste:

Dry Roast cloves,pepper corns,peanuts, poppy seeds ,sesame seeds ,whole coriander and whole cumin seeds and grind to a fine powder.

 

Dry roast fresh coconut powder and add to the above powder.

 

Cut and rry roast onions till brown and add to above powder.

 

Add red chilli powder, turmeric ,some water and make a fine paste.

 

Method

Soak Tamarind in 2 cup of water for half an hr and take the juice out.

Make a fine paste of Ginger and Garlic.

Make a slit into each green chillies and insert a small amount of above masala  paste into the green chilli and keep aside.

 

In a pan , put 3 tbsp oil. Add green chillies into the pan and roast the chillies for 5-6 minutes and take these out the pan.

 

 

Now in the remaining oil, Add Bayleaf , Dalchini , Shah Jeera and saute a little. Put in the Ginger Garlic paste and saute for 30 secs. Now add masala paste and saute till oil sperates, Once you see oil seprating from the paste, add tamarind water, 2 cups of water , salt and let the curry paste come to a boil. After 15 minutes, put in the Green Chillies  and cook till the green chillies are tender.

Serve hot with Biryani / Rice/Roti

Whole Chicken Fry

I was bored of cooking normal chicken curry so when I found a whole fryer, I decided to try mom's whole chiken fry. This used be our christmas special.My two younger sisters had Christian best friends ,so they used to get invited every christmas to their friends houses to feast on the christmas goodies. My mom,dad and me would be at home and celebrate christmas by making this chicken fry. You can bake it in Oven but I cooked in pressure cooker  like my mom used to do it.

.
Whole Chicken fry

Ingredients :

5 Lbs Whole chicken
2 Medium Potatoes

3 Inch Ginger
12 Cloves Garlic
6 small Green Chillies
1/2 Bunch Cilantro(Dhaniya Patta)

1 1/2 Tbsp Cumin(Jeera)powder
1 1/2 Tbsp Coriander(Dhaniya)Powder
1 Small Lemon

1 Tsp whole Cumin(Jeera)
2 Bay leaves

5 Cloves
1 Medium onion
2 Tbsp oil
Salt to taste

Paste using a chopper:
Giner, Garlic, Green Chillies, Cinatro,Cumin powder,Dhaniya Powder , Lemon Juice. Chop all the ingredients into a fine paste. Add salt enough for entire chicken to the paste.
 

Marinating:

Clean chicken and trim all the fat. Insert small cuts all ove rthe chicken. Cut potatos into quarters.

Take the marinate paste , Apply it inside the chicken belly and massage it well. Apply the paste on outside of chicken and massage it well into cuts. Take the potato quarters, mix it wiht some paste and put these chicken belly and tie the chicken legs together.

Method:

Take a heavy bottom vessel , I used a wide mouth pressure cooker.

Put two spoons oil, onion, cloves, bay leaves, whole cumin. Fry for a minute.

Place the chicken carefully in the vessel, add any left over paste and potatoes into the vessel and cook it on high flame. The chicken will release the water and high flame will reduce it and allow the chicken to get fried to a nice brown colour. Close the lid without whistle, cook for 15 minutes on medium flame.

Carefully turn the chicken and let it cook for more 10-15 minutes till it turns nice brown color. Try to cook all sides in the similar fashion.Once the chicken is cooked.

Serve hot with Roti or you can have it as a starter.

Mutton Biryani

Trying to get back to blog after a long break due to lack of time. Anyway wanted to start with a family favorite Mutton Biryani.We used less spice for my son's sake, you can increase spice if you like it spicier.

.
 Mutton Biryani

Ingredients :

1 Kg Mutton
2 Medium Potatoes

2 medium onions
5 Tbsp Curd
2 medium tomatoes

2 Tbsp Ginger Garlic Paste

2 Tbsp Jeera (Cumin)powder
1 Tsp Red Chilli powder

2 Tsp Dhaniya (Coriander)Powder

1/4 Tsp Turmeric Powder

1 Tsp Shahi Jeera

2 Bay leaves
5 Cloves
2 Big Elaichi

4 - 1 Inch Dalchini(Cinnamon stick )
6-7 Pepper corns

2 Tbsp Kasoori Methi
3 Tbsp oil

Salt to taste
5 Cups Basmati Rice

Curd Chutney:
1 Cup Curd
1 Medium onion
1 Medium Tomato
2 Green Chilli
Salt to taste
1/2 cup water
Cut onion,tomato,greenchilles and add to curd, add salt and water. Mix well and serve.

Marinate :

Add mutton,curd,ginger garlic paste,.tomatoes,cumin powder,coriander powder,red chili powder,tumeric powder,shahi jeera,bay leaves, cloves,elaichi,cinnamon,pepper corns in  a pressure cooker and marinate for 30 min.

Cur onions into long pieces and fry in oil till light brown.

Add fried onion and kasoori methi, salt , 3 tbsp of hot oil into the mutton marinate and then marinate for another 1.5 hr. You can marinate for more hours if you like.

Lightly fry potatoes in oil and keep it aside.

Method :

After 1.5 hrs, cook mutton in pressure cooker on high flame for first 5 minutes. Then reduce the flame and cook mutton on slow flame for 45 minutes till about 5 whistles and mutton is tender.

In the meanwhile , cook 5 cups of basmati rice in a container full of water till half done . Once half done, drain water from rice.

 Open the pressure cooker and layer the rice and potatoes on top of mutton ,  add 2 tbsp of Ghee (Clarified butter) on top ,cover it tightly with a lid and cook on small flame till 45 mins.

Once done, take out the biryani into a container and mix it.

Serve hot with Curd Chutney.

Bhagara Baingan

Bhagara Baingan is a quintessntial Shaadi curry of Hyderabad. No Hyderabadi shaadi is complete withotu serving this dish.I love this curry and over the years I have made the process quite simplified and quick. It actually tastes better the next day

Bhagara Baingan

Ingredients :

8 -10 small round Brinjal/Baingan
2 Medium Onions
3 Tbsp of Peanuts
2 Tbsp Poppy Seeds

1.5 Inch Ginger

5-6 cloves of Garlic

1 Tsp Whole Jeera
1 Tbsp whole Dhaniya
1 Tsp Red Chilli powder

1 Tsp Garam Masala Powder

1/2 Tsp Turmeric Powder

2 Bay leaf

4 Cloves

1 Inch Dalchini/Cinnamon

1/2 Inch small round of Tamarind

3 Tbsp oil

2 Cups of water
6 Curry Leaves

Salt to taste

Method 

Make a + cut on the Brinjals leaving the end intact so the whole brinjal stays together.

Soak Tamarind in 1 cup of water for half an hr and take the juice out.

Dry Roast peanuts, poppy seeds ,Dhania and Jeera seeds separately.  Dry roast onions till brown.

Grind Poppy seeds in a dry grinder into fine powder. Add roasted Dhania, Jeera and grind into fine powder. Add peanuts, Onion, Red chilli powder, garama masala powder, Turmeric, Ginger, Garlic ,and little water , make into a fine paste.

Take a pan , put int 3 tbsp oil, little turmeric powder and add brinjals and roast them a little till they change color. Take them out of the pan.

Now in the remaining oil, Add Bayleaf , Cloves, Dalchini , Curry Leaves and saute a little. Put in the paste and saute till the paste leaves oil. Once you see oil coming out of the paste, add tamarind water, 2 cups of water , salt and let the curry paste come to a boil. After 5 minutes, put in the brinjal and cook till the brinjals are tender.

Serve hot with Rice or Roti.

My experiments with Slow cooker series - Chana Dal with Lauki ( Anapakaya Chenaga pappu)

One more traditional Hyderabadi dal. Cooked in slow cooker and it turned out well.Dal always turn out better in slow cooker.Chana dal will be well cooked but not mashed.

  

Chana Dal with Lauki

Ingredients :

1 Cup Chana Dal

1 Medium Onion

1 small Lauki/Bottle Gourd/Anapakaya

1 Tsp Ginger Garlic paste
1 Tsp Red Chilli powder

1/2 Tsp Garam Masala(Optional)

1/4 Tsp Turmeric

1 Tomato

1 Tbsp Oil

1/2 Tsp Jeera

1/2 Tsp Mustard Seeds

1 sprig of curry leaves

Salt to taste

2.5 cups water

Method :

In a microwaveable bowl, put oil, jeera,mustard seeds,curry leaves, onion,ginger garlic paste,red chilli ,turmeric ,garam masala Microwave for 2 minutes on high.

To the slow cooker ceramic pot add Chana Dal, Lauki, Tomato,above microwaved masala, salt, water. Cook for 4 hrs on high.

Serve hot with rice.

Chicken Kheema Muttila (Kofta) Curry

Mutton Kheema Mutti curry is a traditional hyderabadi food and signature dish of my Mom.

I adopted the same recipe for chicken kheema mutti curry. I had my sister over for dinner so I wanted to make something special and this worked out great.

You can use ready made kheema for this or you can do this with boneless chicken as I did. I had some boney pieces left which I used in gravy.

 

Chicken Kheema Mutti (Kofta) Curry

Ingredients :

1 Kg Chicken (Bone less)

2 Handfuls of Pudina Leaves

2  Tsp Pepper Corns

12 small Green Chillies

20 Cashew Nuts

2 Tsp Ginger Garlic Paste

1 Tsp Jeera powder

2 Tsp Red Chilli powder

11/2 Tsp Dhaniya Powder

1 Tsp Garam Masala Powder

1/2 Tsp Turmeric Powder

1 Tsp Whole Jeera

2 Bay leaf

4 Cloves

1 Inch Dlachini

1/2 Cup Curd

2 Onions

2 Tomatoes

1 Tbsp Kasoori Methi

Oil for frying

3 Tbsp oil for gravy

5 Cups of water

Salt to taste

For Making Muttilu (Kofta's):

Divide chicken, into 4 portions. To each portion add 4 chillies, 1/2 Tsp Pepper Corns , 1/2 handful of Pudina leaves,Pinch of Turmeric, 1/4 tbsp ginger garlic paste, salt and grind it to smooth paste in Chutney grinder. Chutney grinder minces it well than the wet grinder. 

Once all the portions are done, Make into small balls and fry on low-medium heat till they are light brown.I made around 50 kofta's from 1 Kg chicken.

You can have them dry or you can add them to gravy.

Gravy :

Take a pan , dry roast cashew nuts and keep aside. To the Pan add 2 Tbsp oil , add onion, saute these well, add 1 Tsp ginger garlic paste, 1/4 tsp Turmeric,Red chilli powder, Dhaniya powder,Jeera powder, Gram masala powder and saute these well. Add chopped tomatoes and cook  for 5 minutes.

Now take the above  mixture , add cashew nuts and grind to a smooth paste.

Now take a pan add 1 tbsp oil, Add whole Jeera,Bayleaf, Dalchini,cloves. Add any boney chicken pieces if you have at this point and brown the pieces. Then add above paste, saute till it leaves oil.

Beat the curd and add to the gravy. Add 5 cups of water ,salt and let it simmer for 10 -15 minutes.

Add muttilu(Kofta's) and Kasoori Methi to this gravy and let it simmer for another 10 minutes. Once done and gravy reduced to the consistency you desire , Take it off the stove.

Serve with  rice. Bhagara rice goes very well with curry.

My experiments with Slow cooker series - Toovar Dal with Drumsticks (Munakkaya Pappu)

One more Traditional Hyderabadi dal. I tried it with slow cooker and it turned out well.

  

Toovar Dal with Drumsticks

Ingredients :

3/4 Cup Toovar Dal

1 Medium Onion

2 Long Drumsticks

1 Tsp Ginger Garlic paste
3/4 Tsp Red Chilli powder

1/4 Tsp Turmeric

Salt to taste

5 cups water

Small Amount of Tamarind
Tadka

1 Tbsp Oil

1/2 Tsp Jeera

1/2 Tsp Mustard Seeds

2 Dry Red Chillies

2 Garlic Pods

 

Method

Soak Tamarind in water and Squeeze the pulp to get tamarind water and use it in the recipe. Cut Drumsticks into 3inch pieces and Onion into small pieces.

To the slow cooker ceramic pot add Toovar Dal, Onion, Drumstick Pieces, Red chilli powder, Turmeric,Ginger Garlic Paste, and water.Stir well and cook on High for 4 Hrs or  low for 8 hrs.

Add Tamarind water,salt and cook for another 1 hr.

Tadka : In hot Oil, Add  Dry red chillies, Jeera , Mustrad seeds and Garlic pieces. Let them turn light brown and add to the Dal.

Serve hot with rice.

My experiments with Slow cooker series - Cabbage Chanadal Curry (Cabbage Chenagapappu Koora)

Today's dish is cabbage chandal curry which can served with both rice and roti. Very easy dish, came out very well in my slow cooker.

My Cabbage was already cut the previous day, So it took me only about 5 mins to assemble it at around 9:30. I went to shopping and came back at 1:45. By that time, my curry was ready along with Rice cooked in Rice cooker.

Cabbage Chanadal Curry
Ingredients :
1/2 Cup ArharChana Dal(Chanaga Pappu)
1/2 Large Cabbage
1  Medium Onion
1 Tomato
1 Tsp Ginger Garlic paste
1 Tsp Red Chilli powder
1 Tsp Dhaniya powder
1/2 Tsp Jeera Powder
1/4 Tsp  Turmeric
1/2 Tsp Whole Jeera
1/4 Tsp Mustard seeds
1 Tbsp Oil
Salt to taste
1/2 Cup of water

Take Microwave safe bowl, Add Oil, Jeera,Mustard seeds, Red chilli powder,Jeera powder,Daniya powder,Turmeric, Onion peices , Ginger Garlic Paste, 1 Tbsp water and microwave for about 2 mins. This will remove raw smell of the masalas.

Cut Cabbage and Tomoto. Add Chana dal, Cabbage,  Tomato and the microwaved masala, salt and water to Ceramic pot. Mix well and  put the slow cooker on High for 4 Hrs.

After 4 hours , the curry is ready to be served with Rice ,Roti.