Gongura Chicken

Gongura is widely used in Telugu cuisine along with chutney or relish.  while it has many culinary uses, the most popular is the pickled version.  Although Gongura is widely consumed all over Andhra Pradesh, Guntur Gongura is more popular in hotels, restaurants, eateries and food joints. In the Telengana region of Andhra Pradesh it is known as Puntikura Or Kuntikura. It is also available in Tripura, Arunachal Pradesh (north east region of India) and also some parts of Chittagong Hill Tracts region in Bangladesh (which is mainly a tribal people region). It is a very popular green vegetable in Chakma community and it is known as "Aamelli". Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition.  Similarly, Gongura is popular in Tamil Nadu as well, and is called pulichakeerai in Tamil. The famous combination with pulichakeerai is Ragi Kali/Ragi Mudde, which once used to be a regular food for the people in villages (since these items are easily available in agricultural forms). In Marathi, it is called Ambaadi. It is known as Pitwaa in Hindi, Nalitaa Saaga in Oriya, Mestapat in Bengali, Amaari in Chhattisgarhi, Pandi/Pundi in Kannada, Anthur in Mizo, Sougri in Manipuri, Aamelli in Chakma, Sorrel Leaves in English, and Chin Baung in Chinese. It is a summer crop, and the hotter the place, the more sour the leaf gets.

Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is popular in the state of Andhra Pradesh, Manipur, Tripura and also Mizoram.A baby gongura leaf is a full leaf. As the leaf grows older, the leaf splits into four or more parts.

Gongura Chicken

Ingredients

•  1 kg chicken, washed and drained
•  4 medium sized onions, finely chopped
•  few fresh curry leaves
•  4 tbsp oil
•  1 tsp fresh garam masala powder
•  salt to taste
•  1 cup curd
•  1 1/2 tbsp ginger garlic paste
•  1/4 tsp turmeric powder
•  1 tbsp red chilli powder
•  1/4 cup water
•  2 cups fresh red sorrel (gongura) leaves 
•  3 green chillies (adjust)
•  1 bunch fresh coriander leaves (optional)
•  1/2 bunch fresh mint leaves (optional)
•  4 cloves
•  1 1/2" cinnamon
•  3 cardamoms
•  3 tbsp coriander seeds

Method

• Marinade chicken pieces in curd, turmeric pwd, red chilli pwd and ginger garlic paste and keep aside for half an hour.
• Lightly dry roast the spices under 'garam masala powder' for 4 mnts and let them cool. Grind them to fine powder, keep aside.
• Boil the water, add fresh red sorrel (gongura) leaves, coriander leaves, green chillies and mint leaves. Cook them for 3 mts and let them cool. Grind them into a fine paste and keep aside.
• Heat oil in a heavy bottomed vessel, add finely chopped onions, curry leaves and saute till light golden color on medium heat.
• Add marinade chicken, mix well, covered, cook on high heat for 5 mnts. Reduce heat and cook for another 20 mnts or till chicken more than half cooked.
• Now time to add sorrel (gongura) leaves paste and combine well. Place the lid and cook till chicken has turned soft and paste should mix well with chicken pieces.
• Finally add salt and fresh garam masala pwd, mix well, cook more 5 mts and turn off the heat.
• Serve hot with white rice or chapatis.

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Kachchi gosht ki Biryani / Hyderabadi Mutton Dum Biryani

Hyderabadi Biryani (Telugu: హైదరాబాది బిర్యాని, Urdu: حیدرآبادی بریانی) is a Hyderabadi biryani dish made with basmati rice and goat meat. Popular variations use chicken instead of goat.The blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.

Kachchi gosht ki biryani

 The Kachchi gosht ki biryani is prepared with meat marinated with spices overnight and again soaked in yogurt before cooking. The meat is sandwiched between layers of fragrant long-grained basmati rice, and is cooked on dum (steaming over coals), after sealing the handi (vessel) with a layer of dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.

Ingredients

• 4 cups (1/2 kg) Long grain Basmati rice
• 1 tablespoon papaya paste(Meat tenderizer)
• 2 lbs (about 1 kg) Lamb\Mutton cut in medium pieces,most of the white fat trimmed.
• 1 tablespoon Ginger garlic paste(use fresh minced for best taste)
• 1 1/2 cup Thick Yogurt or Greek yogurt(low fat)
• 1 tablespoon fresh Ground spices cloves, cinnamon ,coriander seeds and cumin seeds
• 1 cup fresh cilantro(coriander) and mint,coarsely chopped
• 2 medium Onions,thinly sliced
• 1 lime,juiced
• 3-4 whole green chillies(optional)
• 1 teaspoon hot chilli powder
• 1 teaspoon turmeric
• 3 teaspoon salt
• pinch of saffron dissolved in 2 tablespoon warm milk
• 3 tablespoon Extra Virgin Olive Oil or canola oil
• 1 tablespoon Puree ghee
• For the optional Vegetable layer : Saute vegetables like french beans,carrots and cauliflower with some salt and spices.

Method

• Marinate Meat
• Clean the meat of any excess white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 3-4 hours(or overnight).If keeping overnight,get out of the fridge(thaw) for about 2 hours before cooking.
• Fry Onion and Partially Cook the Rice
• Rinse the rice in cold water 3-4 times and soak rice for 15 minutes. In a large heavy bottom skillet heat the oil and add onions and pinch of salt. Saute until golden brown ,strain and set aside.
• In the same skillet add about 8 cups of water along with whole spices(cinnamon and cloves) and salt and bring to a boil.Drain all the water from soaked rice and carefully add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its half cooked with bite to it(al-dente).
• Layer and Slow cook the raw meat and rice
• While rice is cooking gather all the ingredients(the marinating meat,fried onions,chopped herbs,lime juice and saffron milk) to make the layers promptly while the rice is hot.
• When rice is half cooked,drain all the water using a colander.Return the skillet to the stove on medium high heat.Lay the all of the marinated meat evenly on the bottom.
• Sprinkle half of the fried onions,lime juice and the herbs all over.Now spread half of the partially cooked rice,then make a layer of sauteed vegetables over the rice and spread the rest of the rice over the vegetable layer.The sprinkle the saffron milk all over along with the remaining lime juice,fried onions and herbs.Finally the pour the ghee all over.
• Cover and seal using the prepared dough.Cook on medium high heat for 25 minutes then reduce to medium heat and cook for another 25 minutes.Let rest for 30 minutes before removing the seal and mixing the layers of rice ,vegetables and meat.

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Natu Kodi Pulusu / Country Chicken Stew

Natu Kodi Pulusu / Country Chicken Stew is one of famous dish from Andhra region.  It is widely used in coastal and southern part of the Andhra region.  this dish is widely used for morning breakfast either with Dosa or Idly. 

Natu Kodi Pulusu

Ingredients

• 1/2 KG Country Chicken cut them into big pieces
• 1 table spoon Lemon Juice
• 5 Green chilis
• 3 Tomato
• 1 1/2 tea spoon Ginger Garlic paste
• 2 tea spoon Red chili powder
• 1/2 tea spoon Turmeric Powder
• 1 tea spoon Coriander powder
• Tamarind (small lemon size)
• 3 cloves
• 1/2 inch Cinnamon stick
• 2 seeds Cardamom
• 1 tea spoon Poppy seeds
• 2 Onion
• Salt ( as required)
• 2 table spoon Oil (for taste use Groundnut oil)
• 1 1/2 cups of water.

Method

• Clean and wash chicken pieces and add lemon juice, Ginger Garlic past, Turmeric and some salt and keep the pieces side.
• Include Cloves, Cinnamon, Cardamom, Poppy seeds, Tamarind, 1 Onion and grind all of them and into a smooth paste to make them paste include few water or oil.
• Take a Pan and heat them with oil
• Add few chopped onion once they trun into gold colour add some Ginger Garlic paste, turmeric powder, chopped tomato, red chili powder and coriander powder and stir for few seconds.
• After some time add grounded paste and fry till nice aroma come out and oil leaves the pan sides.
• Now add chicken pieces and fry for 2-3 mints in oil.
• Now add those fried chicken pieces into juices and stir in between approximately for 5-10 mints in low flame.
• Now open the lid ad add 1 1/2 cup water mix well and bring to full boil now cover and cook for 10 mint or till chicken become tender.

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Andhra Chapala Pulusu / Andhra Fish Stew

Andhra Chapala Pulusu or Andhra Fish Stew is one of famous coastal food.  Andhra is more famous for its own spice and this stew made of the tangy tamarind and coriander stew.  This dish is served with rice and mostly seen in coastal areas of Andhra.  Nellore region is more known for this dish.

Andhra Chapala Pulusu

Ingredients

• Cat fish – 2 lbs
• Tomato – 1 medium size
• Onions – 2 medium size
• Green chilies – 6
• Ginger, garlic paste – 1 table spoon
• Methi seeds – 1 tsp
• Cumin seeds – 1 tsp
• Turmeric powder – 2 tsp
• Olive oil – 2 Table spoons
• Poppy seeds – 1 table spoon
• Dry coconut powder – 1 table spoon
• Tamarind – big lemon size ball (add water and microwave it for 1 min prior to starting the dish)
• Salt for taste
• Red chili powder – 1 table spoon
• Coriander leaves for garnish
• Garam masala powder - 1 tsp

Method

• Clean the fish with salt and turmeric and cut into big cubes
• In a wide non stick pan take ½ table spoon of oil and fry the pieces on both sides until golden brown. Leave it aside without taking out from the pan.
• In another pan take the remaining oil and add finely chopped onions and chilies fry till golden brown.
• Add ginger garlic paste, above onion paste, turmeric powder, salt and red chili powder. Mix the contents thoroughly and fry it in simmer until the raw smell of ginger garlic disappears. Add the poppy seeds mix. Now add 1 chopped tomato, let it cook on low heat until the contents become to paste consistency.
• No need to add water yet since the tomato is added. To this mixture add tamarind juice, add water to the gravy until the right sour taste and consistency is reached, and make sure the salt and chili powder is enough. Let it come to a boil, then simmer for 10 min. becomes semi thick tasty gravy (pulusu).
• Now, transfer all the gravy into the big pan where the fish was fried before. Hold the pan and move it side by side, do not use a spatula to mix since the fish pieces will fall apart. Let it simmer on low flame until the oil separates from the gravy.
• Garnish with garam masala and coriander leaves.
• Serve with hot rice. Tastes great once the dish cools down.

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Chicken tikka masala

Chicken tikka masala is a curry dish of roasted chicken chunks (tikka) in a spicy (masala) sauce. The sauce is usually creamy, spiced and orange-coloured. Chicken Tikka masala has been found to be the most popular dish in British restaurants and it has been called "a true British national dish. 

One in seven curries sold in the UK is chicken tikka masala. The cross-cultural popularity of the dish in the UK led former Foreign Secretary Robin Cook to proclaim it as "a true British national dish" It is also widely served in India, especially in major cities such as Mumbai, New Delhi and Chandigarh. Some restaurants in Pakistan and Bangladesh offer chicken tikka masala, especially if they expect tourists from the United Kingdom as clients.

Chinken Tikka Masala

Ingredients

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Method

• In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
• Preheat a grill for high heat.
• Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
• Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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Pathar ka Gosht

History

Pathar-ka-Gosht is oldest recipe from Hyderabad.  This recipe is mostly used while solider troops during war.  This recipe is still used under traditional way.

Pathar ka Gosht

 Ingredients

• 1 tsp fresh ginger, crushed
• 1 tsp fresh garliic, crushed
• 6-8 fresh green chilies, crushed to a taste
• 1 tsp Patthar ka phool, ground
• 1 tsp black peppercorns, ground
• salt to taste
• 1 tsp garam masala power
• 2 tsp refined oil
• 1 kg lamb boneless
• 250 gms yogurt
• 10 gms raw papaya
• 2-3 onions, sliced into rings
• 2-3 lemon wedges
• 1 bunch fresh mint leaves

Method

 

• Take ginger, garlic, chilly, patthar ka phool, black peppercorn, refined oil, salt, garam masala powder, yogurt and raw papaya in a bowl. 
• Put lamb pieces in the above seasoning and keep a side for an hour. 
• Heat a stone preferably granite on chacoal. 
• Place the marinated lamb over the heated stone .
• Cook on both the sides. Serve hot, with the onion rings and lemon wedges.

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Murgh Musallam

History

Murgh Musallam it is mean chicken cooked with rice and dry fruits stuffed inside. This is not exactly an Indian cuisine but it is influence by Lahori cuisine it part of Lahore in Punjab.  Lahore is city with extremely rich food culture.  

Murgh Musallam

Ingredients

• 10 flakes garlic (crushed)
• 2 tbsp grated ginger
• Salt To Taste
• 1 cup curd or plain yogurt
• 1 tbsp lemon juice
• 1 chicken
• 1 cup long grain rice
• 3/4th cup shelled peas
• 6 bay leaves
• 1 cup ghee
• 2 large onions (finely chopped)
• 225gms/1/2 lb tomatoes (peeled & sliced)
• 2 cups hot water
• 3 tbsp chopped coriander leaves

Spices

• 2 tsp garam masala powder
• 1 tbsp turmeric powder
• 8 cloves
• 6 black peppercorns
• 1 brown cardamom
• 1 tsp red chili powder
• 1 tbsp roasted coriander powder
• 1 tsp cumin seeds
• 1/2 tsp saffron strands

Method

• Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
• Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
• Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
• Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
• In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
• Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
• Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
• Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
• Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

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