Keema matar| Mutton mince and green peas

Hello, after a month long hiatus finally I am here to break the silence prevailing over the blog.A brief illness+lethargy+chill in the weather all conspired for my absence.Being on a two week long antibiotics the body refused to come back to normal and I have decided to do it at my own pace.Hence blogging was on a toss.Alhamdulillah I am feeling better now and hope to keep up this space buzzing with posts.

Kairi ka dopyaza| Kairi gosht |Green mango and mutton curry

Kairi ka dopyaza/Kairi gosht /Green mango and mutton curry  is a traditional recipe from the states of Andhra and Telengana.As the name suggests dopyaza means loaded with onions.If you love the tang in your curries or you are a green mango lover then this curry is for you .Mutton is cooked with onions,spices and green mango(kairi) .Apart from the onions there are no supporting actors for this curry like coconut or cashew nut paste that give thickness to curries.So you cant expect thick makhni or a coconut  style gravy.You can always adjust the quantity of green mango based on how tangy you want this curry to be.It can be served with plain rice or any flat bread but I would highly recommend it with the former .Kairi dopyaza is literally "dump everything " style curry.The only part that is laborious is chopping the onion but a food processor makes the work easier.Try to cut onion as thinly as possible to reduce the cooking time. If you are looking for a vegetarian option with green mango then this Kari dal would perfectly fit in the menu. 

Dum ka murg |Hyderabadi dum ka chicken

Dum ka murg/dum ka chicken is aromatic ,rich curry from the land of Nizam's-Hyderabad .Dum basically refers to steam cooking.No additional water is added while cooking .The chicken🍗 is cooked  in its own juices and spices making it finger licking good.Dum ka murg is one of the delicacies served in a typical hyderabadi Muslim wedding.Hyderabad weddings are famous for their grandeur and food is not far behind.The wedding menu reflects the impact of the nizams who ruled the state.Dum ka murg goes really well with any flat bread but naan and rumali roti are a match made in heaven.It is a no frill recipe with almost  the pantry staples of an Indian kitchen.This recipe was shared by khansama (cook)who regularly cooks for the marriages in our family.He also suggested using ajinomoto(mono sodium glutamate) but i avoid it due to health concerns. 

Hyderabadi roat|How to make hyderabadi roat from scratch |Muharram special

Do you think cookies are from the western world ?No,cookies are very much Indian. Dum ka roat is one such example that cookies existed in India from ages .Roat/roote/roate what ever you call it.The big giant sized cookie measuring the size of your palm made with almond flour,semolina,all purpose flour and Desi ghee (clarified butter) is a labour of love . Hyderabadi dum ka roat is a speciality of Muharam -the first month of Islamic calendar .

Dum ka roat has become an iconic bake of Hyderabad and is available as seasonal bake at all the famous bakeries like Pistahouse and Subhan bakery.Its available for 3 months only from October to December.Every year some generous friends who are back from vacations deliver our pack of dum ka roat .

Marag|Hyderabadi style mutton stew

Marag is a hyderabadi flavourful thin mutton stew ,usually served as a starter with sheermal or rumali roti at weddings.The city of Hyderabad is famous for its wide range of non vegetarian cuisine. The city of Nawab's true to its name is the home to the exquisite, aromatic "Hyderabadi dum biryani. The array of spices used in cooking traditional dishes imparts the eye catching colour and lip smacking flavour.The authentic hyderabadi cuisine is served in a typical hyderabadi Muslim wedding.

Hyderabadi pathar ka gosht | How to cook Pathar ka gosht from scratch

Pathar ka gosht is one of the hyderabadi classic kebabs cooked on a heated granite slab .Pathar means 'stone' in Urdu and gosht refers to 'meat' ,hence the name pathar ka gosht.It is one of the delicacies of an authentic hyderabadi wedding .If you have been to Hyderabad(old city) there are selected shops that sell these rustic kebab's the authentic way - Grilled on  pathar (granite slab) .

Hyderabadi baghare baingan |Aubergines in a thick creamy sauce | How to make baghare baingan from scratch

The inevitable part of an authentic Hyderabadi biryani platter is Baghare baingan ,aubergines cooked in a creamy nutty sauce of coconut and peanuts.Baghare means tempering and baingan refers to aubergines.The tangy nutty ,silky gravy is served as an accompaniment to the biryani .But I personally like it with simple tempered rice or a chapati .