Dalcha

I learnt this dish from my Mom-in-Law....so the credit goes to her..I have made a few variations to suit my taste..i bet this is the best dalcha u would have ever tasted,Its a hit with my family n all my friends..whenever i happen to make it i share the half of it with one of my friends...here goes the recipe ...

INGREDIENTS:

1. Kaddu Medium sized(cut into diamond shaped pieces)






2. Meat with bones 3-4






3. Chane ki dal 1 cup






4. Tamarind 2 handfuls(soak in water)






5. Tomatoes 3-4






6. Onion 1 big






7. Loung3,patta 2 1inch pieces






8. Curry leaves handful






9. Red chilli powder 2Tspn






10. Turmeric powder 1/2Tspn






11. Ginger-Garlic paste 2Tbspns






12. Garam masala powder 2Tspn






13. Coriander leaves handful






14. Green chilles 6






15. Salt to taste





16. Oil 4Tbspns

PROCEDURE:

• Pressure cook chane ki dal separately later grind it a semi liquid form(if u like whole chane ki dal u can simply use dal ghotni)






• Now heat oil in a cooker,add loung n patta fry for a minute.






• Later add onions sliced finely along with green chillies.






• Fry until light brown and then add ginger-garlic paste...n fry till the paste turns golden brown.






• Add the curry leaves,mutton bones along with salt,red chilli powder and turmeric powder.






• Also add the tomatoes cut finely.






• Add about 2 cups water and pressure cook for 12 mins.






• Now add kaddu and pressure cook again for 5 minutes(about 3 whistles)






• Add the grinded dal to it along with Tamarind water.






• Add coriander leaves and let it boil.






• Finally add garam masala powder,some more salt to taste.






• U can also add lime juice if u want it to be more tangy.

PREFFERED COMBINATION:Bagara khana-Sem ki phalli Gosht-Dalcha.

I made Dalcha with bagara khana and dum ka gosht .I have already posted Dum ka Murgh recipe on my blog but i tried with gosht instead of chicken...n its a superb combination to try ...hope u all will love this combination.

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Marag

Asalam-wa-lekum all you beautiful people,here comes my first attempt at making this awesome recipe and let me tell you it turned out really great.Marag is basically an arabic dish which has now become very popular in Hyderabad.People love Marag for its tender meat and delicious soup.It is one of the must have starter in all the parties.My husband had made a special request to make this one when he saw it at the RCI event from mona's blog,My recipe is the outcome of 2 recipes from Different sites and 1 from my friends chef ,so here's the outcome, a new recipe.,
Hope you all will like it and also try it. Its really easy to make it and it tastes really awesome!!
INGREDIENTS:
Step 1
For the handi

1. Meat with bone 1/2kilo



2. Ginger-Garlic paste 3Tbspns



3. Turmeric powder 1/4th Tspn



4. Ajinomoto 1/2 Tspn



5. Peppercorns(whole) 2Tspns



6. Shazeera 1Tspn



7. Coriander leaves 1bunch



8. Mint leaves 1/2 bunch



9. Water 5 cups



10. Salt to taste

Step 2

For the shorba

1. Onion 1medium(Fried to light brown)



2. Roasted Khopra(dessicated coconut) 4Tbpns



3. Cashew nut (handful)(Grind and make it to a paste)



4. Dalchini 1inch



5. (Cardamom)Elaichi 4-5



6. Coriander powder1 Tspn



7. Cumin Powder 1Tspn



8. Garam masala powder 1Tspn



9. Green chillies 6



10. Curd 200grms



11. Black pepper powder 1-2 Tspns



12. Coriander leaves 1/2 bunch



13. Oil 5Tbspns



14. Ghee 1Tspn

METHOD:

• Pressure cook Mutton with step 1 ingredients for 10minutes and set aside.



• Heat oil in a vessel and add ghee to it,also add dalchini and cardamom.



• Fry for a while and add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste becomes brown.



• Add cashwenut paste,Onion paste and khopra and fry till oil starts leaving sides.



• Later add coriander leaves and curd and keep frying till 30minutes on low flame.The more you fry the masala the tastier the Marag will be.Keep adding water say about a cup while frying if ur masala starts sticking at the bottom.



• Add Coriander powder,cumin powder and garam masala.



• Finally add black pepper powder and fry for 2 more minutes and mutton shorba which you pressure cooked with step 1 ingredients.



• Boil for 5-10minutes ,Serve hot with Rumali roti.

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