Flavour Diary: Mommy Style Cook

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Hyderabadi Dum Ka Red Chicken | Indian Curry Recipe | Hyderabadi Cuisine

Do you love spicy non vegetarian royal treat then your destination should be a Hyderabadi Muslim Marriage.Big round tables,serving huge beautiful platters of unique food and you get tired of having it. By the time you feel full, you will be still left with biryani's and desserts in queue to be served on table...yes that's true. Common small menu would be Marg with thick bread, kebabs,Lukhmi, Dum ka Red chicken, Dum ka Green Chicken, rumali roti, paratha, Dum biryani, Zafrani biryani, Khubani ka meetha, shahi Double ka meetha and so on...to add on.
Today's recipe is Dum ka Red Chicken is one among the marriage menu which is commonly served with rumali roti or any flat bread. Dum ka chicken is easy to make and unusual ingredients are used compared to regular curry recipes.There are many ways with small variations but today's recipe is my mom's recipe which we enjoy every time she makes...yum
Check small video clip for help and have a glance of detailed recipe below

You might be interested in other Hyderabadi treats

Chicken Haleem/Harees

Khubani Ka Meetha

Dahi Vada

Bagara Baingan
Mutton Tahari
Shahjahani Metha(Tamatar Ka Halwa)
Kesar Badam ka Harira
Chaney Ki Dal
Irani Samosa

Level: Easy

Total time: 50 mins
serves:2-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Onion: 200gm
Tomato: 100gm
Cashew: 14 whole
Fresh Coriander: handful
Garam Masala: 1 teaspoon
Cumin Powder: 1/2 teaspoon
Red Food Color as required
water: 1/2 cup

Marination:
Chicken: 500gm
Ginger Garlic Paste: 2 tablespoons
Hanged Yogurt/curd: 1/3 cup
Turmeric: 1/4th teaspoon
Red Chilli Powder:1/4th teaspoon
Salt: 1/4th teaspoon

Sauce Mix:
Tomato Ketchup:2 tablespoon
Vinegar: 1 tablespoon
Light Soya Sauce: 1 tablespoon
Chilli Sauce: 1 tablespoon

Directions

Preparations:
Marinate chicken for 20 mins using the ingredients under marination.

Thinly slice onions and fry the onions till crispy and keep it a side.

Dry roast the cashews and blend it to fine powder.

Puree the tomatoes to paste.

Sauce Mix: add all the ingredients under sauce mix and keep aside.

Dum ka chicken:
1.In a pan add oil and marinated chicken and mix once to incorporate oil in it. Cover the lid and on medium high flame cook for until the chicken is half cooked, stir in between.

2.Add tomato puree and cook for another 5-8 minutes covered until chicken is cooked up to 75%. (Stir in between)

3.Now add cashew powder, sauce mix and cook for another 2-3 minutes.

4.Add fried onions and then add water,garam masala,cumin powder and red food colour(optional) and cook until desired consistency and do taste test and adjust the salt and spice level. Add chopped coriander and your red dum ka chicken is ready to be served with any flatbread, roti, pulka, paratha,rumali roti.

Tips
Fry chicken in step one, add water if your chicken is hard and big. I used baby chicken,so there was no need of adding any water.

Hyderabadi Dum ka red chicken is going to be part of 51 #foodiemonday #indiancurry #bloghop recipes

Random yummies

Paneer Butter Masala

Kaddu Ki Puri

yogurt chocolate chip muffins

Ambada Gosht / Gongura Mamasam

Caramel Custard

Basbousa - semolina cake

Russian Salad

Bobbatlu/ Puran poli needs no introduction as it's a famous indian festive recipe.Bobbatlu is sweet stuffed bread, stuffing is made of lentils and jaggery. This is known with different names and stuffed with little variations in Maharashtra, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. But base ingredients Chana Dal and Jaggery remain the same.

Back home my mom makes in large quantity whenever we have very good quality jaggery and we relish this for few days in a row...yumyum. This dish is our family's favourite all time breakfast/dessert/munchon. We can eat the stuffing alone by itself...go in the kitchen open the fridge, gobble some and come back and pretend that you ate nothing...hehe those memories are awesome. The stuffing can be stored in fridge for a week. So no worries if you are making it in large quantity.

Level: Moderate

Soak time: 4hr to overnight
Prep & Cook Time: 50 mins
1 Cup: 250ml
Makes: 8-10(depending on size)

Ingredients

Stuffing:

Chana Dal/Split yellow gram : 200gms

Jaggery: 200gms (to taste)

Ghee/Butter: 2 tablespoon

Cardamom powder: 1/2 teaspoon

Dough:

Whole wheat flour(atta): 1 cup

Maida/Plain Flour: 1 cup

Salt: 1/2 teaspoon
Oil: 2 tablespoon
Water for kneading

Ghee for frying

Directions

Filling:
Wash and Soak chana dal for minimum 4hrs(overnight is best). The size of the chana dal will be doubled in size.Drain water and transfer to pressure cooker and add enough water such that chana dal is immersed.Pressure cook for 2 whistles. Open the cooker after it cools down, check the dal..it should be mushy. Use potato masher or blend it to roughly fine paste.

In a non stick pan add butter, mashed chana dal and grated jaggery and cook until the mixture forms a lump and leaves the sides. keep stirring otherwise it will stick to the bottom.

Dough & Bobbatlu making:
In a bowl all the ingredients except water and then add enough water to make a dough and rest it for 10-15 mins.

Now divide equal 8- 10 equal parts of dough.
Also divide the filling mixture to the size of the dough.

Flatten the dough in small circle and keep the filling ball in between and wrap the filling. Now the stuffed ball again a bigger thinner chapati/poli.

Now heat the flat griddle and roast the poli and then apply loads of ghee. Enjoy when it is hot.

Tips

Double or triple the mixture of the filling and keep it in fridge for 3-4 days and use whenever you like.
If you have doubt that the jaggery is no clean then cook jagger in separate pan using 2 tablespoons of water. when jaggery completely melted then sieve it and then add it to mashed dal.
You can cook the dal in a pan instead of pressure cooker until the dal is cooked(when u press the dal in between the fingers it should press easily)
While making the filling make sure you keep stirring continuously in between.

Here are few festive food

Chegodi (Savoury Indian Snack)

Coconut Moong Dal Halwa Truffle

Lemon Rice

Thandai Baked Yogurt

Here comes a very famous Hyderabadi recipe called Haleem. Haleem is made of wheat,meat (chicken,mutton), lentils and few spices, now a days even Oats are used in the preparation.Haleem is quite famous and usually sold in most of the restaurants and roadside during Ramadan Month.As Haleem provides proteins,fibre and carbohydrates from meat, grains and lentils,is usually taken after breaking the fast in Ramadan for quick energy and filling.

Haleem is traditionally cooked in large, wood-fired cauldrons and is cooked for 6 to 8 hours stirring and after so much stirring the consistency will be like paste with blended flavours of spices.The longer you cook the tastier it would be. Here is my mom's recipe which she makes at home. we won't cook that long if making at home, so check the ingredients and recipe.

You may also like to check other Hyderabadi Recipes like Hyderabadi Dahi Vada, Hyderabadi Bagara Baingan, Khubani Ka Meetha and others

Today our tourist spot in Hyderabad is Hussian Sagar

PC: Google Search (Hussain Sagar)

Hussian Sagar is an artificial lake which is spread across 5.7square km area and holds water perennially fed by canals from Musi river.It was built by Ibrahim Quli Qutub Shah in 1563 on River Musi and it is named after Hussain Shah Wali, who helped design it. Hussain Sagar was the main source of water supply to Hyderabad but now has become the main sewage collection zone of the twin cities of Hyderabad and Secunderabad. A large monolithic statue of the Gautama Buddha, was erected in 1992 which was established by senior N.T.R and it stands in an island in the middle of the lake.
There are interesting places nearby like Lumbini Park, Birla Mandir, Sanjeevaiah Park, Prasad's IMAX, NTR Gardens and Statues of Icons of Telugu culture for the visits.

OO that was lots of history, lets see the recipe now.

Level: Easy
Total time: 2 hr
Serves: 6
1 cup:250 ml

Ingredients

List 1:

Oil: 2 tablespoons

Tomato: 1 small

Chicken: 500 gms

Ginger Garlic Paste: 2 tablespoons

Plain thick Yogurt: 2 tablespoons

Green Chillies: 2-3

Turmeric Powder: 1/2 teaspoon

Red Chilli Powder: 1 teaspoon

Salt: 1 teaspoon

water: 1/2 cup

List 2:

Coarse Crushed Wheat/ Goduma Ravva / Ghem ka Ravva: 170 gm

Water: 6 cups

Chana Dal / Split Bengal Gram:2 tablespoon

Moong Dal / split washed green gram: 2 tablespoon

Urad Dal/ washed Black gram: 2 tablespoon

Toor Dal/ Split Pigeon Peas : 2 tablespoon

Salt: 1 teaspoon

List 3:

Black Pepper powder : 1 teaspoon( to taste)

Garam Masala Powder: 1 teaspoon

Garnish:

Chopped Mint

Chopped Coriander

Fried Onions

Lemon

Fried Cashews

Butter/Ghee

Mirchi Tadka ( heat oil/ghee and turn off the heat and add Chilli powder)-- optional

Directions

Part 1:
In a pressure cooker add oil and ginger garlic paste and fry for 2 mins until it turns brown. Now add chopped tomato and cook until soft.
Now add rest of the ingredients from List 1 and pressure cook for 4-5 whistles or until the chicken leaves the bones or until chicken is overcooked.
Once the cooker is cooled down completely. Remove the bones from chicken with hand and keep it safe.
Now take the chicken pieces and blend it for 10 secs.
Mix in the bones in the processed chicken.
Part 2:

While your chicken is cooking, In another pressure cooker add the List 2 ingredients and pressure cook for 2 whistles or until the wheat is mushy.

Let the cooker cools down completely and then blend the mixture to fine paste(Add water if required).

Part 3:

In a big heavy bottom pan mix together the chicken mixture and wheat mixture.
Add list 3 ingredients and 3-4 cups of water and cook on high heat until the mixture starts to bubble. Now turn the heat to medium and cook for another 20-30 minutes.
Serve hot and garnish it with garnish ingredients.

Tips

You can use boneless chicken also if you like but the bones realises beautiful taste to haleem.
It is very important that you stir in between frequently otherwise haleem sticks to the bottom of the pan.
Once your haleem cools down its consistency will be going to thicken up.

Wanna try....let set go..

One of my favourite veggie is Bhindi (Okra) and i eat this veggie in any form (fry,curry and sambar). Today's fry recipe is my favourite which mom used to cook it occasionally, as it is deep fried in oil. This Bhindi fry is super crunchy and nutty and tastes delicious and goes very well hot Rice and Rasam.
Bhindi fry is easiest thing to cook as you fry all the ingredients one by one and mix it at the end.

Enjoy the making of Bhindi Fry

You may also like to check other vegetarian Indian curries
Shahi Bhindi(Royal Style Okra Curry)
Easy Potato Curry
Tindora Coconut Fry
Courgette Lentils Tangy Curry
Paneer Butter Masala
Spinach And Black Eyed Bean Curry

Level: Easy

Prep and Cook time: 30 mins.
Serves: 4-6

Ingredients

Okra/Bhindi/Bendakaya: 500 gm
Peanuts: 1/4 cup
cashews: 1/4 cup
Cumin seeds: 1/2 teaspoon
Curry Leaves: 1 stalk
Dry Red Chillies: 2 broken
Turmeric powder: 1/4 teaspoon
Salt to taste
Chilli Powder to taste
Oil for deep frying

Directions

Preparation:
Wash the okra, pat dry and chop and place on the cloth to remove excess water.

Steps:
In a pan add oil and once oil is hot fry cashews till golden brown. Remove cashews and then add peanuts. Fry till it changes color. Remove peanuts and now curry leaves, red chillies and remove.
Add chopped Okra and fry till they are crispy (approx 10 mins).
Remove excess oil and take 1 teaspoon of oil and add cumin seeds once splutters add all the fried ingredients.
Add chilli powder, turmeric powder and salt to taste. Stir for 1 min and Enjoy hot with Rasam and boiled rice.

Tips:
You can shallow fry the ingredients but it takes bit longer.

Wanna try....let set go....

Yogurt sandwiches are one of my favorite breakfast....because it gives cheesy flavor without any cheese in it.These sandwiches are crispy on onside and soft inside and these are best when they are hot...most important is these are easy to make and no need of sandwich maker. Today's yogurt sandwiches are basic version with few ingredients...you can add as many veggies as you like. You can also use whole wheat bread instead. Lets go through the ingredients....
*Check tip at the bottom

Level: Easy
Prep Time: 5 mins

Total time: 15 mins
Serves: 2
1 cup = 250ml

Ingredients

Bread Slices:6-8
Thick Yogurt: 1 cup
Tomato: 1 medium
Onion: 3/4th of medium size
Fresh Coriander chopped: 1 tablespoon
Red Chilli powder: 1/8th teaspoon (to taste)
Salt to taste
Oil for tossing

Directions

Chop Onion and tomato finely.
In a bowl add all the ingredients except bread and oil and mix well.

Take slice of bread and spread the yogurt mixture on it.
Now heat the pan add little oil and place the bread (with yogurt mixture) on it and then place plain bread on it and press gently. Flip the sandwich and remove it once it turns golden brown on both sides.

Repeat this for other remaining bread pieces.

Tip:
Its most important that the yogurt used should be thick...with less or no water content. If the yogurt is watery/runny then your sandwiches will be mushy.

Yummy...Wanna try....let set go....

So here comes a yet another Hyderabadi recipe, which my mom makes very frequently. There are many ways to do dahi vada but these are my moms version of it, which we love to have it. This is very simple to make and it need no resting time.. you can have it once you make. These are soft and spongy. Not so spicy and buts great.Even though we fry in oil, we get rid of oil by soaking them in water....is that not oil free...hurray.
As i mentioned in my earlier post Hyderabadi Bagara Baingan that i would be sharing you a interesting fact about the my state. So for todays post its Golconda Fort. I am sharing you a very short description, google it for detail history.

courtesy ..... google search image....Golconda Fort...

Is that not beautiful. Golconda Fort was built first by Kakatiya kings in 13th century, it was mud fort and then it major developments were done by Qutub Shahi kings in 16th century. The fort is built on a granite hill which is 120 meters (400 feet) high. Fort has 8 gateways and 4 drawbridges with a number of darbar halls, temples, mosques, magazines, stables, well, gardens etc. inside. We can tell its a tiny city in itself. "Fateh Darwaza" from where we enter the fort is studded with giant iron spikes to prevent elephants from battering them down. We can see engineering marvels at Golkonda. A hand clap at a certain point below the dome at the entrance reverberates and can be heard clearly at the 'Bala Hisar' pavilion, the highest point almost a kilometer (91mtrs). The ventilation of the fort is absolutely fabulous having exotic designs. They were so intricately designed that cool breeze could reach the interiors of the fort, providing a respite from the heat of summer.Last but not least Golkonda Fort used to have a vault where once the famous Kohinoor and Hope diamonds were stored along with other diamonds.

OO that was lots of history, lets see the recipe now.

Level: Easy
Total time: 1 hr
Makes: 40 golf size vadas

1cup = 180ml

Ingredients

Urad Dal : 1 cup
Semolina: 1 cup
Baking soda: 1/2 teaspoon
Yogurt: 600gm - 1 kg
Cumin Powder: 1 teaspoon
Black Pepper (kali mirchi) powder to taste
Salt to taste
Oil for frying

Tadka:
Mustuard Seeds: 1 teaspoon
Cumin Seeds: 1 teaspoon
Oil: 2 tablespoon
Curry Leaves: 10 -12
Red Chillies: 2 whole

Directions

Soak Urad Dal for 4 hours and then blend it to fine paste.
Soak semolina in water for 5 mins. Then mix it with Urad Dal paste.

Add water, salt and baking soda to the mixture and mix until well incorporated. The mixture should be thick and should fall like a lump.

Oil should be medium heat, and when we drop a small batter in to it oil, it should float quickly. Drop the batter in small golf size balls, in a batch of ten.

Once the balls/vadas turn yellow all the sides then remove on to the plate. Then do the same for the second batch and then add the first batch vadas to the second batch in oil, Fry till all the vadas turn golden brown. Repeat this until the batter is done.

Take the warm/hot vadas and dip it in cold water and keep it for a minute and then squeeze out the water from vadas keeping them between the palms and press hard but make sure not the shape out the vadas...

Buttermilk: Take 300gm of yogurt and beat until no lumps add water, salt, cumin powder, black pepper. Consistensy should be waters. Check salt and spice level.

Take the squeezed vadas and drop them in the buttermilk and let vadas sink in the vadas completley.

Tadka: In a pan add 2 tablespoon of oil, add mustuard seeds. Once mustard seeds splutter, add Red chilli, cumin seeds and curry leaf. Once it turn brown remove from heat.

Serving: Take rest 300gm of yougurt and beat until no lumps, then add salt,water and black pepper. Consistensy should be thick flowing. While serving keep the soaked vadas at the bottom and then pour yogurt and Add the tadka on top, sprinkle red chilli powder, cumin powder and chopped cilantro(kothimeer).

Tips

In the vada batter we can add green chilli paste and crushed ginger for spicy vadas.
We can add little sugar in the yogurt for little sweet touch up while serving.
Add more yogurt depending on the taste and consistency.