Saturday, March 6, 2010

Hyderabadi Chicken Curry

Hyderabadi cuisine is highly influenced by the Mughal cuisine and is known for its richness and spiciness. It also has a unique flavor of its own created by all the different spices that goes into it. This is a Hyderabadi influenced chicken curry based on a recipe I saw in "Magic Oven" cookery show in Kairali TV. This is not the exact recipe from the show and is a variation. This is one recipe which can never go wrong, especially due to all the rich ingredients that goes into its making.

Cashew Nuts- 15 no:s
Oil- 2 tbsp
Cinnamon- 1" piece 
Cloves- 3
Cardamom- 2
Bay Leaf- 1
Onion- 1 small (finely chopped)
Ginger Garlic Paste- 2 tsp
Green Chilly- 1 (chopped)
Tomato- 1 small (chopped)
Turmeric Powder- 1/4 tsp
Kashmiri Chilly Powder- 2 tsp
Chicken- 1/2 lb
Cumin Powder- 1/2 tsp
Garam Masala Powder- 1/2 tsp
Water- 3/4 cup
Cream- 1/4 cup
Salt- to taste
Coriander Leaves- to garnish

1. Soak the cashews in water for 30 minutes.
2. Heat oil in a pan and add Cardamom, Cinnamon, Bay leaves and Cloves.
3. Wait until the smell of the spices start coming.
4. Add the Onions and saute until transparent.
5. Add Ginger Garlic paste and saute till the raw smell is gone.
6. Add Green Chilly and tomatoes and saute for a minute.
7. Add Turmeric and Chilly Powder and saute another minute.
8. Add the chicken pieces and mix well.
9. Add the cumin, garam masala and salt and mix well.
10. Close the pan and let the chicken cook. No water is needed as there will be water coming out of the chicken.
11. Grind the soaked cashews with 1/4 cup of water to a smooth paste.
12. Once the chicken is almost done, add the cashew paste and remaining water and mix well. Let it cook for a couple of minutes.
13. When the chicken is completely cooked, add the cream and cook for 2 minutes and turn off the stove.
14. Garnish with coriander leaves.

This rich and creamy chicken curry would be a perfect accompaniment with Chappathi, Roti, Naan or Jeera Rice.

Now I want to share my excitement with my blogger friends! 

 I am going on a vacation to India tomorrow for 4 weeks. So you may not see much happening here during this time. Take Care & will see you all in April!

Wednesday, March 3, 2010

Erachi Upmav / Rava Beef Biryani

Are you thinking yet another Beef Recipe? This recipe is one which you could make with any kind of meat or even with vegetables. This is something that I have ate when I used to visit my relatives' houses for weddings in certain regions of South Tamil Nadu. This is served for breakfast on the wedding day. Then again I was reintroduced to this as a leftover makeover at R's place. My MIL used to make this for breakfast when we had leftover curries - Mutton or Beef. This is a quick and easy and moreover tasty breakfast. All you need is some leftover curries - preferably a Nadan Curry (Traditional Curry) with Gravy.

Coconut Oil- 2 tbsp
Onion- 1 small (chopped)
Ginger Garlic paste- 1 tbsp
Chilly Powder- 1/2 tsp
Rava (Semolina)- 2 cup (lightly roasted)
Beef Curry Gravy- 2 1/2 cup
Beef Pieces from the Curry- 1 cup
Water- 1 cup
Coconut- 1/2 cup (Grated)
Salt- to taste

1. Heat oil in a pan and saute onion till transparent.
2. Add ginger garlic paste and saute until the raw smell is gone.
3. Add the Chilly Powder and saute for another minute.
4. Add the Coconut and mix well. Let it cook for a minute.
5. Add the Beef Curry Gravy, Beef Pieces, Water and Salt and let it boil.
6. Add the Rava and mix well. Close the lid and cook a couple of minutes until the rava is cooked.

Your special breakfast dish is ready to serve. I would suggest that you use a spicy curry - any meat or vegetable or tofu/paneer - to make this upmav. It is worth to make a spicy nadan curry just to make this dish and not have to wait for a leftover. 
Related Posts with Thumbnails