Aloo Gobi gosh ka salan

Aloo means potato, gobi means cauliflower, gosh means meat and salan means curry. This is a very simple and easy to make curry. Many varieties of curries, fritters (pakodas) are made using cauliflower. 

Ingredients for cauliflower-lamb-potato curry:

Chopped white cauliflower 1 bowl

potato meat cauliflower curry

Lamb small pieces or meat mince 2 cups.

Potatoes cut into 1 inch pieces.

Red chili powder 3 tsps.

Turmeric powder1 tsp.

Ginger-garlic pastes ½ tsp.

Salt to taste

Oil ½ cup

Chopped onion 1 cup

Chopped green chilies 2 tsps.

Chopped coriander ½ cup

Preparation of Cauliflower-lamb-potato curry:

• Heat oil in a pan fry onions,
• Add meat, red chili powder, turmeric, ginger-garlic paste, salt.
• Fry till the water of the meat is absorbed
• Add water and cook until the meat becomes soft
• Now add chopped cauliflower, potato and green chilies.
• Add water and let it cook till potato and cauliflower becomes soft.
• Add coriander.
• Cook till the water is absorbed.
• Serve this simple curry with chapattis, phulkas, rice, puri etc.

Spinach mutton curry

Spinach is very good for health. This curry is very simple and is very easy to make. It’s a very good combination of meat and spinach.

Ingredients for spinach mutton curry:

Spinach chopped 500gms.
Oil 4 tbsp.
red chili powder 1tsp.
mutton 250 gms
sliced onion 1 cup

Ginger-garlic pastes ½ tsp.

Green chilies chopped5-6

Salt to taste

Milk/cream 1cup

Preparation of spinach mutton curry:

• Clean, wash and cut lamb into even sized pieces.
• Heat up oil in a thick bottomed pan.
• Mix in sliced onions.
• Stir fry till onions are translucent.
• Mix in ginger-garlic paste, red chili powder and then mix in lamb pieces.
• Stir fry on high flame heat up stirring constantly.
• Mix in three cup of water and stir fry covered until lamb is almost done.
• Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.
• Add milk/cream.
• Cook till the water is absorbed completely.
• Take it into a serving bowl.
• Serve it with chapatti, puri, phulkas (chapatti without oil or ghee) and rice.

Dalcha

Dalcha is basically lentils (dal) cooked with mutton, bottle guard. Dalcha is a Hyderabad-south Indian curry. This curry is served as a side dish with fried rice and mutton curry (one of my recipes posted previously).

Ingredients for dalcha:

Bottle guard (kaddu) ½ medium sized

Mutton 1/2kg (500 Gms.)

Yellow lentils (Chana ki dal) 1 cup

Tomatoes chopped 2 cups

Sliced onion 2 tsps.

Chopped green chilies ½ cup.

Salt 2 tsps.

Turmeric powder ½ tsp.

Oil ½ cup

Fresh ginger-garlic paste ½ tsp.

Curry leaves ½ cup.

Preparation of dalcha:

• Boil yellow lentils (Chana dal) in a pressure cooker add some salt, 1/2 cup green chilies, water.
• When the lentils are boiled mash or blend it in a blender and keep it aside.
• Boil mutton and keep it aside.
• Take the bottle guard, peel it, remove seeds and cut it into small pieces and keep it aside.
• In a big deep pan heat some oil and fry onions.
• Add fresh ginger-garlic paste, fry for 1 min.
• Then add bottle guard, tomatoes, add red chili powder, salt, turmeric powder and fry for a few sec.
• Add boiled meat.
• Add 1 glass of water and let it cook for 5 min.
• Now add boiled and mashed yellow lentils paste.
• Add curry leaves.
• Let it cook nicely like soup.
• Add coriander and remove it from flame.
• Serve Dalcha with hot fried rice and mutton curry.

spicy rice with meat (Tahari)

 This is a non-vegetarian dish, where meat is prepared separately like a curry and then in a big cooking bowl fried rice is prepared like my fried rice recipe posted earlier then meat curry is added to it and covered with a lid with charcoal on top(Dam). But I like this simple method that my mother has taught me. This is one of my favorite dishes. As a combination to this tahari curd chutney is served. Pure Indian ghee is also very good with this hot and spicy tahari.

Ingredients for Tahari:

Meat ½ kg.(500 gms.)

Rice 1 glass

Water 2 glasses

Chopped tomato 1 cup:

Mint leaves 1 cup

Chopped coriander ½ cup

Green chilies 5-6

Fresh lemon 1

Onion finely sliced ½ medium sized

Oil ½ cup

Salt to tase

Fresh ginger-garlic paste 1 tsp.

Whole garam masala: cloves 1, Cardamom 1, cinnamon 1inch, Caraway (shah zeera)

Preparation of  Tahari:

• First in a pressure cooker heat oil and fry sliced onion till light pink in color.
• Then add fresh ginger garlic paste, mint leaves, meat, red chili powder, salt, turmeric, whole garam masala.
• Fry these till the water from the meat is absorbed completely.
• When you leave the meat to absorb the water, wash the rice nicely with water.
• Once the water is absorbed add chopped tomatoes, let it cook for 2 min.
• Then add washed rice to the pressure cooker, add some green chilies.
• Add 2 glasses of water in the pressure cooker.
• Cover the pressure cooker and let it cook up to 3 whistles and then turn of the heat .
•  After half an hour open the pressure cooker, squeeze a lemon on top and mix it well.
• Then serve the hot and spicy tahari with yogurt chutney (dahin ki chutney/raita).

Fried rice with mutton curry

This is a very traditional hyderabadi dish.This dish is made during special occasions like festivals/functions. In India this dish is known as "bagara khana metha salan".Dalcha is another dish served as a combination to this fried rice, which I'll post later.

Ingredients for fried rice:

Rice 1 glass

Water 2 glasses

Mint leaves 1 cup

Fried rice

Chopped coriander ½ cup

Green chilies 5-6

Onion finely sliced ½ medium sized

Oil ½ cup

Salt to taste

Fresh ginger-garlic paste 1 tsp.

Garam masala whole made from: cloves 1, Cardamom 1, cinnamon 1inch, Caraway (shah zeera), black pepper.

Preparation of fried rice:

• Wash and soak rice for 15 min.
• Take a big bowl, heat oil and fry onions in oil till it turns into pink color.
• Once the onions turn into pink color add ginger garlic paste fry on slow flame for 1 min.
• Then add mint leaves fry for ½ min.
• Add water, chopped coriander, salt, green chili, garam masala then cover it and let cook for 3-4 min. on high flame.
• Once the water starts boiling add soaked rice.
• Cover it and let it cook for 2 min.
• Cook the rice till the water is absorbed keep stirring don’t let it burn.
• Cook till rice is soft and then cover it with a lid and slow down the flame.
•  Now keep a bowl filled with water on the bowl of cooked rice; this process is called as “dam”. 
• Remove the bowl of water after 5 min. 

Ingredients for mutton curry:

Mutton ½ kg.

Fried rice with mutton curry

Chopped onion 4 big sized

Oil ½ cup.

Red chili powder 2 tsp.

Turmeric powder ½ tsp.

Salt to taste

Ginger garlic paste ½ tsp.

Chopped green chilies 3

Chopped coriander ½ cup

Garam masala powder made from: cloves 1, Cardamom 1, cinnamon 1inch, Caraway (shah zeera), black pepper.

Water as required.

Preparation of mutton curry:

• Heat oil in a pressure cooker, fry onions till golden brown.
• Wash mutton pieces and add it into the pressure cooker.
• Add red chili, turmeric, salt, ginger-garlic paste and green chilies.
• Fry this mutton till the water is absorbed.
• Once the water from the meat is absorbed add 2 glasses of fresh water.
• Cover the pressure cooker and let it cook up to 5-6 whistles and then turn off the heat.
• After some time open the pressure cooker and see whether the meat is softened or not.(If not the let it cook for some more time)
• Cook until the excess water is absorbed and the curry comes to a thick consistency.
• Add garam masala powder and chopped coriander.
• Serve this mutton curry with hot fried rice. 

Meat fritters\ kofta Curry

This my brother's favorite dish. In this dish koftas (meat fritters) are prepared and a curry is made like a gravy and then served.Take the curry in a serving bowl and put some bolls on top. Then pour 2tsp of curry again on the bolls and serve it. This one is my favorite dish.This curry is mainly served with Nan bread (Nan ki roti), rice, chapatti, normal bread.

Ingredients for mutton fritters:

Mutton boneless ½ kg.
Chopped green chilies 5-6

Chana dal boiled 1 cup
salt to taste

Red chili powder 1 tsp.                                             
ginger-garlic paste 1 tsp.

Turmeric powder ½ tsp.

Garam masala same as other dishes.

Mint leaves 1full cup.

Coriander 1 full cup.

Oil frying deep frying

Preparation of mutton fritters:

• Add all the above ingredients and 
• blend in a blender to make a thick paste.
• Put a drop of oil on your palm, 
• take a little of the mutton paste and make it into a boll.
• Make bolls from all of the mutton paste in the same way.
• steam these balls using water.
• Now heat oil in a pan
• Deep fry all the bolls (5 at a time).
• Keep these aside for a while.
• These balls are called as kofta’s in India
• After frying serve some kofta's with the the curry and 
• some without the curry.   

Ingredients for the curry:
onions 1 cup

Coconut dried chopped ½ cup

Poppy seeds (khaskhas) 4 tsp.

Red chili powder 2 tsp.

Turmeric powder ¼ tsp.

Salt to taste

Ginger-garlic paste ½ tsp.

Mint leafs chopped ½ cup

Coriander ½ cup

Green chilies 4

Oil ½ cup

Water for gravy

Garam masala powder same as other dishes.

Fresh lemon juice 2 tsp.

Preparation of curry:

• Fry coconut and poppy seeds separately in a pan without oil, make a fine paste by adding water.
• In the same pan fry onions using few drops of oil and make a paste.
• Now heat rest of the oil and fry 2 tsp. of sliced onion till golden color.
• Add ginger-garlic paste fry for a few sec.
• Add both the pastes .
• Fry these for 1 min.
• Add red chili powder, salt, turmeric powder, mint leaves and water.
• Cook for 5 min. on slow flame.
• When the gravy is cooked and is thickened add garam masala powder, coriander and green chilies.
• Just before you turn off the flame add lemon juice.

Green chicken

This is a very delicious dish .It goes well with chapatti, rice, bread, Nan bread etc.

Ingredients for green chicken:

Chicken   ½ kg.

Green chilies chopped  2tsps.

Black pepper ½ tsp.

Mint leaves    ½ cup.

Fresh coriander  ½ cup.

Curd or yogurt      4 tsp.

Turmeric powde    ¼ tsp.

Ginger-garlic paste  1 tsp.

Cooking oil       4 tsps. 

Salt to taste

Onion medium sized chopped Garam masala powder made of cloves 1, Cardamom 1, cinnamon 1inch, Caraway (shah zeera), black pepper.  

Preparation of green chicken:

• Make a paste of green chilies, mint leaves, coriander,1 tsp. of water and keep it aside.
• In a pan heat oil and fry chopped onions.
• Make a paste of green chili, mint leaves,fresh coriander and keep it aside.
• Add chicken and fry till the water is absorbed.
• Add green paste which is made earlier, fry for 5 sec.
• Add curd, turmeric, salt, ginger-garlic paste.
• Cook for 15 min. on slow flame, till the chicken pieces are soften.
• Add garam masala powder and cook for 2 min. on slow flame.
• Turn off the flame.

Meat mince curry

This dish is called in India as Keema aloo.Serve this dish with rice, chapatti, phulkas, bread etc.
It can also be used as a basic ingredient for making Keema bolls. Make small bolls, dip into the gram flour batter and deep fry it.Take 2 spoons of this curry add it on to the pizza base, add some cheese, onions and bake it in oven, Keema pizza is ready to serve.

Ingredients for making meat mince :

Meat mince (mutton chopped into small pieces) ½ kg.

Chopped onions 1 cup.

Green chilies 4

Red chili powder 2 tsps.

Ginger-garlic paste ½ tsp.

Turmeric powder ¼ tsp.

Olive oil or vegetable oil 4 tsps.

Potato medium sized 2
Fresh coriander 4 tsps

Salt to taste

Water 1 glass

Garam masala powder: clove 1, Cardamom 1, cinnamon 1inch,
                                   Caraway (shah zeera) and black pepper.

Preparation of meat mince :

• In a pressure cooker, heat oil, add chopped onion and fry it for a few sec.
• Then add meat mince, red chili powder, ginger-garlic paste, salt and turmeric.
• Fry these till the water from the meat is absorbed.
• Then add fresh water, cover and let it cook up to 5 whistles.
• Cut the potatoes into 6-8 pieces and add it into the pressure cooker.
• Cover it and cook up to 1 whistle.
• Cook it on a slow flame till the excess water from the curry is absorbed.
• Add coriander, chopped green chilies and garam masala powder.
• Leave it on slow flame for 2 min.
• Keema curry is ready to serve.

Mutton black pepper

Serve mutton black pepper hot with chapatti, parathas, bread, rice, etc.

Ingredients for mutton black pepper:

Mutton lamb or beef ½ kg.

Oil 5 tsps.

Red chili powder 1tsp.

Black pepper ½ tsp.

Ginger-garlic paste ½ tsp.

Salt to taste

Chopped coriander 2 tsps.

Water 2 glasses.

Preparation of mutton black pepper:

• Heat oil in a pressure cooker.
• Add mutton and fry till the water from the meat is absorbed.
• Add red chili powder, ginger garlic paste and salt fry for a few sec.(don’t let it burn).
• Add water and cover the pressure cooker.
• After 5-6 whistles, see whether the meat is soft or no, if not add some more water and cook for some more time.
• After the meat is done add black pepper.
• Fry it on slow flame until the water is absorbed and oil is floating on the top .
• Then add chopped coriander and turn off the flame.