HYDERABADI TALAA GOSHT WITH KHATTI DAAL Hyderabadi cuisine needs no introduction..I havent come across such elaborate and sumptuous meals as in Hyderabad..even when they say aaj bas Kichdi baningi,be ready to see this humble Khicdi accompanied by Till ki chutney,tamatar ka shorba,fried kheema,fried dahi chillies,papad,achaar etc etc..the khichdi itself is no less than a pulao..some day I will surely post this spread..for now pls have the recipe for another Hydi staple,Talaa(fried) gosht and khatti daal..since I grew up in Bhilai,a small but very Cosmo town,I have added Bengali style Begun Bhaja too, to this combo..goes very well with these...though there r numerous Talaa gosht recipes Im giving the easiest one.. RECIPE for Ghosht Ing: 1/2kg boneless meat (although I prefer bone in pieces,it gives out more flavour)cut into not more than 2pieces Ginger garlic paste 2 heaped Tbs Chilli pwdr 1 Tbs Turmeric pwdr 1 Tsp Garam masala pwdr 1 Tsp Pepper pwdr 1/2Tsp Oil 3/4 cup Salt to taste Green chillies 5to 6 slit Red chillies whole 3 Juice of 2 lemons Sliced onion,mint,cilantro for garnish.. In a pressure cooker or pan put the meat and all the ingredients except oil..add little water and cook till the meat is done but not very soft.dry any remaining moisture..cool a bit.heat a kadahi,add oil.heat,add red and green chillies,when they start spluttering add the meat and fry for a few minutes on medium high flame till you get a fried aroma..put off the flame..take out on a plate,sprinkle some extra blach pepper pwdr and garnish with the above ingredients. KHATTI DAAL Red lentils 1/2 cup(masoor daal) Gg paste 1 tsp full Turmeric pwdr 1 tsp Chilli pwdr 1/2 tsp Green chilli paste 1 tbs Salt to taste Tamarind pulp 1/2 cup or juice of 3 lemons 8to10 curry leaves,some chopped cilantro Generous oil for tempering 1 tsp zeera,2 to 3 dry red chillies,curry leaves,3 peeled chopped garlic for tempering. Cook daal along with the gg paste,chilly paste,salt,haldi,mirch..mash when cooked,add water according to consistency you like,add tamarind or lemon juice to ur likeness,add curry leaves and cilantro and cook for 10 minutes on low flame.heat oil for tempering,add the garlic and fry till it turns golden,then add the remaking ingredients,add to the hot daal.serve woth plain white rice..
Posted on: Sun, 06 Apr 2014 08:40:59 +0000
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