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) .

How to make meat balls in Indian style | Gola kabab | Mutton(lamb) meat balls | Indian style meat balls

We (my family ) are omnivore by choice .We love our non -vegetarian dishes as much as we enjoy the greens (vegetables ).But a major part of our heart leans towards the non -veg;) yup its in our blood I suppose .It's all in the genes .If a hearty vegetarian meal is served with a non veg side dish then every thing served gets swept up easily and a broad smile hangs on the kids face .Aah!! and that smile makes my effort worthy.

Oats haleem - Guest post for Maha's lovely home

Today is a really special day for me .Ask me why? this is the first guest post by me since I have started blogging .This guest post is for none other than my friend Usha rani who blogs at Mahas lovely home .I came in contact to usha through  common friends on fb .A humble lady juggling between motherhood and blogging . Usha has invited for guest posts as apart of her 3 anniversary celebrations of the blog.I contacted Usha and she readily accepted for it and here I am with this today .Thank you once again Usha for the opportunity.

Coming to today's recipe"Haleem " is generally made with wheat .where in  wheat and meat are cooked together along with spices .Traditionally it is cooked over night ,but in this fast paced world,where every thing we prefer to be instant ,this recipe adds to the list of instant(s) . Though the process and the ingredients seem to be lengthy ,but the end product will be worth it ,i can vouch it !!! 

Hop on to  ushas space, Mahas lovely home to see the complete post .........

or check out the recipe below....

INGREDIENTS  1

• 800 gms Mutton/మటన్ 
• 4 Green chillies/మిరపకాయ 
• 1 tsp pepper corns(black)మిరియాలు 
• 1/2 tsp cumin seeds / jeera/జీలకర్ర 
• 1/2 tsp Turmeric /పసుపు 
• salt to taste
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• INGREDIENTS  2

• 80 gms / 1/2 cup moong dal(yellow) /green gram / పెసరపప్పు 
• 1 cup /125 gms instant oats
• 1 onion/ఉల్లిపాయలు 
• 1 (big) / 120 gms tomato /టమాటాలు 
• 2 tbsp ginger garlic paste/అల్లంవెల్లుల్లి పేస్టు 
• 1/2 tsp red chilly powder/మిరపకాయ పొడి 
• 1/4 tsp turmeric/పసుపు 
• 1 tsp garam masala/గరం మసాలా 
• 4 tbsp oil/నూనె 
• 2 tbsp ghee/నెయ్యి 
• salt to taste

• FOR GARNISH

  fried onions/వెయించిన ఉల్లిపాయలు 
• coriander  leaves/కొతిమీర 
• mint leavesల/పుదినా ఆకులు 
• lemon /నిమ్మకాయ 

 

PROCEDURE

1. Add all the ingredients 1 to the pressure cooker ,add water as required and pressure cook it for 1 whistle on high ,and 3-4 whistles on medium heat .
2. Allow the pressure to leave on it self ,after cooling separate the bones from the cooked mutton with your hand and slightly  process it in a processor .
3. Mean while dry roast the oats in a pan ,cool it and grind it to a powder .
4. Cook the moong dal until mushy and set aside.
5. In a heavy bottom sauce pan or a big kadhai add oil and ghee .
6. To it add onions and cook it until brown ,add tomatoes and cook until soft.
7. Now add all the other spices and bhuno(saute)  it until oil leaves the sides of the pan .
8. Add the chopped mutton ,moong Dal(cooked),and 750 ml of water .
9. Make a slurry of the oats (powder) and add it to the water mixture .
10. Mix it well ,and now you can see that the mixture will begin to thicken as it cooks.
11. Cook it for 3-4 minutes and switch of the flame 
12. Serve it by garnishing it with pudina, coriander,lemon. 

NOTES

1. You can use boneless mutton too ,but i prefer bone in since the juices of the bones adds extra flavour to the dish .
2. You can replace it with chicken , but I strongly recommend mutton .
3. we are making a slurry of the oats powder to avoid any lumps .
4. You can grind moong Dal in a blender  to a paste too .
5. if needed more water can be added ,as it entirely depends on the oats, i have used Quaker oats.

Mutton roganjosh

Rogan josh (or roghan josh) is a staple of Kashmiri cuisine.The name rogan josh is derived from the word rogan meaning "red colour" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude. 

It consists of braised Lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). Its characteristic brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat: these chilies (whose flavor approximates that of paprika .

It is said that  the original roganjosh is made with no onion and garlic and uses specific kashmiri spices.This recipe is the one which is usually served at the restaurants,You can call it an adapted version of "roganjosh"  .I  watched this recipe on food safari and tried to replicate it .This is the 50 th post on my blog (Alhamdulillah),The journey which I had started as a novice has reached 50 posts !!!.All this couldn't have happened because of you all who encourage me through your likes and comments .Insha Allah a lot more to be accomplished, to learn, as  it is said  "I have to travel miles before I sleep "................

Lets start cooking....

Kofta curry /kofta salan

"Kofta" is basically minced meat balls blended with spices and onions .Unlike Italian meat balls which we generally love to have it with our spaghetti, Indian meat balls are blended with spices and half cooked with onions . 

This is a traditional recipe of my family you can call it our " khandaani recipe" .Koftas ,kebabs are generally mughlai dishes which were introduced to Indian cuisine with the invasion of mughals in India .An another mughlai dish shaami kebab that I have already shared with you is also worth giving a try .

As a child I used to hate koftas !!.The day koftas were made I used to have loads of tears in my eyes and finish my  plate with gulps of water .(they aren't that bad, yes , i know a childish behaviour)Pitying at the plight of me my grand mother(dadi)used to direct my mother to prepare some other dish for me for dinner :).My dadi was really sweet isnt it?

I carried my unusual unliking for koftas althrough..... after marriage too .My in laws used to ask me "you don't like koftas ,but why"?...The answer to this why was really very difficult !!!!!,actually I myself don't know the reason why ?????

Fortunately my kids have not inherited my genes in this particular matter(at least).During  one  of our trips to India I had seen them enjoying the koftas with their grand mother(dadi),and asking me "mom you don't make these balls ,they are quite yummy ,you should make them !(mummy woes).

So started making these balls for my kids ,and gradually started liking it (may be as we grow up our likes and dislikes change)  .I think I must stop my ramblings here ,"don't you think so "?

Lets start cooking :