Flavour Diary: Non vegetarian

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Hyderabadi Dum ka Chicken Kheema | chapati curry | Indian Cuisine | Flavour Diary

Hi friends, today's recipe is hyderabadi style chicken mince curry. This curry is simple and easy to make and tastes delicious with naan, roti or any flavoured rice.
The chicken mince is marinated and with spices and nut mixture. This curry is made on medium low flame and stirred in between and is cooked covered all the time.
Today I used chicken mince but you can also use lamb mince. If you are using lamb mince add meat tenderizer so that it will cook fast.
This curry is simply mouthwatering and if you are meat lover then this is a must try.

click on the link below for video 🔽

You may also like other Hyderabadi Recipes like:

Chicken Haleem/Harees

Khubani Ka Meetha

Dahi Vada

Bagara Baingan
Mutton Tahari
Shahjahani Meetha(Tamatar Ka Halwa)
Kesar Badam ka Harira
Chaney Ki Dal
Irani Samosa
Dum Ka Red Chicken
Hyderabadi Chicken kachi Akhni Dum Biryani
Parda Prawn Dum Biryani
Hyderabadi Egg Masala Curry

Level: Easy

Serves: 3-5

1 teaspoon(tsp): 5 ml

1 tablespoon(TBSP): 15ml

1 cup: 250ml

Ingredients

Oil: 3TBSP
Coriander: 1/4cup
Green Chillies: 2 cut

Marination:

Fried Onions: 1/2 cup

Thick Yogurt: 1/3 cup

Chicken Mince: 350gm

Ginger Garlic Paste: 1 TBSP

Red Chilli Powder: 1 tsp

Turmeric: 1/4 tsp

Salt: to taste

Spice Powder:

Almonds:12

Desiccated Coconut:1 TBSP

Cinnamon:1 inch

Black Pepper:1 tsp

Clove: 4-5

Shahi Jeera: 1/2 tsp

Kebab Cheeni: 4-5

Cardamom: 2

Directions

Spice Powder:
Add all the ingredients under spice powder into the blender and blender to powder and keep aside.
Marinate:
Add all other ingredients under margination to the chicken and marinate for minimum 1/2hr.

In a pan add oil and marinated chicken. Cook on medium flame, once water releases add friend onions and then add 1/2 cup water, mix well. Close the lid and on medium low flame cook for 30 mins, stir in between. Oil Separates.
Add green chillies, coriander chopped and cook for 5 more minutes on low flame.

You may also like other Video Recipes:

Ambada Gosht( Sorrel Leaves Lamb)

Hyderabadi Egg Masala Curry

Dry fruit Puff Pastry

Healthy Chocolate Cake

Blue Berry Breakfast Smoothie

Hi friends today's recipe is delicious egg curry in Hyderabadi style. This curry gravy is delicious and is simple mouthwatering and Egg curry can be enjoyed with flavoured rice or roti or naan or simple boiled rice.
In Hyderabadi egg masala curry the masala is made out of peanuts, onions and other spices. You can click on the link below for video 🔽 recipe and go down for written recipe.
This recipe is easy to make, its simply frying the few things blending and adding eggs to it.

Level: Easy

Serves: 2-4

1 teaspoon(tsp): 5 ml

1 tablespoon(TBSP): 15ml

1 cup: 250ml

Ingredients

Eggs: 4-6 (as desired)

Peanuts: 2 TBSP

Sesame seeds: 1 TBSP

Desiccated Coconut: 3 TBSP

Onion: 1 large

Oil : 1 TBSP + 3 TBSP
Ginger Garlic paste: 1 TBSP
Turmeric: 1/2tsp
Chilli Powder: 1 tsp to taste
Cumin Powder: 1 tsp
Coriander Powder: 1 tsp
Garam Masala: 1 tsp
Tamarind Juice: 1 walnut size soaked in 1/2 cup hot water
Green chilli : 4-5 cut in half
Coriander leaves: 1/4 chopped finely
Mint : 9-10 leaves cut finely
Salt to taste
water as desired

Directions

Boil the eggs for 12 mins and then drain water and fill it with cold water and then peel the skin off.

Make slight slits on Eggs.

In a pan add peanuts and saute it on medium flame until they start to crack.

Once peanuts crack and change the colour add sesame seeds, desiccated coconut. Fry until coconut changes the colour on medium flame. Remove and set it aside to cool down.

In an pan ass onion, oil and fry until they turn transparent. Keep aside and let it cool.

Now blend peanut mixture, onion and water in to smooth paste.
In a pan add 3TBSP and add peanut paste, turmeric, chilli powder, ginger garlic paste and fry until oil separates.
Add Cumin Powder, Coriander Powder, Garam Masala, eggs , Tamarind Juice, Green chilli, salt and cook for 5 mins.
Add chopped Coriander leaves and Mint leaves and cook for 5 more mins. Serve hot and enjoy with rice or roti.

You may also like other Video Recipes:

Oreo Icecream

Coconut Chutney

Beans Lamb Curry

Instant Moongdal Halwa

Today's recipe is all way from Goa. Goan Cuisine has also influence of Portuguese, apart from Indian. Rice, seafood, coconut, vegetables, meat and some local spices are heart of Goan cuisine. Today's special from Goa is Prawn Curry,a mix of specially ground masala makes this curry different from other regions prawn curry.
This curry is made in no time and best served with hot rice or chapati/roti.I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Sujitha from Sujitheasycooking and my secrete ingredients were Coconut and Garlic. Check out the ingredients and steps below for easy cooking.You can also try my Prawn Masala , Prawn and drumstick curry, Prawn Parda BiryaniandPrawn Pulao .
If you like to watch how i made this curry then click on the pic below.

Level: Easy
Total Time: 30
Serves: 3-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Recipe adapted from here

Ingredients

Prawns: 300gm(washed and cleaned)
Oil:3 tablespoon
Curry leaves:Few
Tomatoes: 1 Large chopped
Turmeric powder:1/2 teaspoon
Onion: 1 Large
Garam Masala Powder : 1/2 teaspoon
Salt to taste
Chopped coriander for garnish

Ground Masala:
Fresh Coconut : 1 cup grated
Dry Red Chillies: 4 to 5 ( to our spice level)
Coriander Seeds:1 tablespoon
Cumin Seeds: 1/2 teaspoon
Garlic Pods: 5
Tamarind: walnut size ball
Water to make smooth paste

Directions

Masala:
In a blender add all the ingredients under Ground Masala and blend it into fine paste and keep it a side.

Curry:
In a pan add oil, once hot add onions.
Cook until onions turn transparent and then add tomato and cook until tomatoes turn mushy.
Now add prawns,curry leaves, salt and turmeric powder and saute for a minute and then add grounded masala, water and cook covered for 5 mins.
Then uncover and cook until desired consistency, add garam masala powder and chopped coriander and cook for another minute and serve hot with rice or roti.

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Yogurt Chocolate Chip Muffins

#GoanPrawnCurry is going to be part of #shhhcookingsecretly for #GoanCuisine

Today's recipe is simple, easy and quick curry made out of prawns. This curry goes well with rice and side for roti/chapati.If you are beginner and want to make mouthwatering prawn curry then this would be one good option.You can also try my Prawn and drumstick curry, Prawn Parda BiryaniandPrawn Pulao .
If you like watching how prawn masala is made then simply click below.

Level: Easy
Total Time: 30
Serves: 2-4

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

Ingredients

Prawns: 300gm(washed and cleaned)
Oil:2 tablespoon
Curry leaves:3 twigs
Tomatoes: 2 medium chopped
Onion: 1 Large
Green chilli: 2
Chilli Powder: 1 teaspoon
Coriander Powder:1 teaspoon
Turmeric powder:1/2 teaspoon
Ginger Garlic Paste:1 tablespoon
Chicken Masala Powder: 2 teaspoon(or Garam Masala Powder : 1 teaspoon)
Salt to taste
Chopped coriander for garnish

Directions

In a pan add oil, once hot add onions, and green chilli.
Cook until onions turn transparent and then add ginger garlic paste. Cook until all raw smell from ginger garlic is gone ad onions change colour.
Now add tomatoes, turmeric powder,chilli powder and salt , and cook until tomatoes turns mushy.
Now add prawns and mix well. cook cover for 3 mins on low flame.
Add curry leaves, mix well and cover cook the prawns and stir in between.
Add coriander powder, chicken masala, mix well and cover cook for another 2 mins and garnish with coriander leaves and enjoy with rice or roti.

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