'CHUGAR' are the tender tamarind leaves which hits the market only once a year for about 2-3 months during summer, and that is the time,we make the most of this wonderful,tangy ingredient.
Tender tamarind leaves find their place in a number of recipes,including chutneys,chugar rice,chugar dal,etc. But my personal favourite is Chugar gosht.I think chugar is more popular in the state of Andhra Pradesh than anywhere else,it is also called Chinta Chiguru Pappu in telugu.
During my last visit to Hyderabad,I had chugar to my heart's content. And then my MOM made for me the chugar cakes(blanched the leaves and formed patties and sun-dried,till the moisture is evaporated)which can be eaten during the non-seasonal months.Though the dried leaves look gross,but the end result will make up for it:),so thanks to mom,I am enjoying this after months of my visit to India.
Chugar Gosht is made in a typical Hyderabadi way ,that is, most vegetables are cooked by making a basic 'Handi' which consists of meat(usually mutton),onions,g/g paste,salt,haldi,mirchi,oil. The Handi is the base preparation,the above ingredients are cooked till meat is tender and then,it is bhoonofied and the required vegetables are added along with little water and simmered on low flame till the vegetables are infused with flavours of the spices.
For the best tasting chugar gosht,use the meat from the ribs area,what we call in urdu seene ka gosh or sar seena
1)onion 3 medium
2)chugar 500 gms
3)mutton with bones 250 gms
4)red chilli powder 1 tsp
6)ginger garlic paste 1 tbsp
7)turmeric 1/4 tsp
8)oil 2 tbsp
9)cilantro 1 sprig chopped
--Peel and cut the onion.
--In a pressure cooker put together sliced onion,ginger garlic paste,turmeric,red chilli powder,salt,mutton and oil(this is called handi).
--Let it cook for 3 whistles,or if not using the pressure cooker,cook till the meat is tender.
--At medium flame, bhoonofy the above ingredients till the strings of onions are no longer seen,that is the strings of onion should have turn to paste.
--Now put the chugar leaves in the above mixture along with chopped cilantro,mix well.
--Put about half cup water and again mix well,cook on low flame till all the water is evaporated.
--Enjoy this tangy dish with steamed rice and mithi dal
Steamed rice,chugar gosht and mithi dal is the classic hyderabadi combo,I bet after reading this,every Hyderabadi will crave for this dish:)
This is also an entry to“The Hyderabadi Bakr-Eid Food Festival-’09″hosted by Mona of Zaiqa.net
Wednesday, December 16, 2009
Friday, December 11, 2009
This one was, is and will be my favourite! My mom just called it tala hua gosht,but the fancy term to it is 'dhajji kabab', because the meat is cooked till tender and then the meat is shredded like thread with fingers and then fried till crisp brown or soft brown,whichever way you prefer.You can enjoy it with warm parathas or khatti daal and steamed rice,I prefer the latter.
This was a frequent dish enjoyed by all of us after Eid-ul-Adha,to use up the meat lying in the freezer
1)mutton(with or without bones) 1 Kg
2)ginger garlic paste 2tbsp
3)red chilli powder 1 tsp(accd to ur taste)
4)turmeric 1/2 tsp
6)onion 1/2 small for garnishing
7)cilantro chopped 2 sprigs for garnishing
8)oil 1/2 cup
--In a pressure cooker,put the mutton,1 tbsp of the ginger garlic paste,chilli powder,turmeric,salt,half a cup of water and a tablespooon of oil.
--Let it cook for 3-4 whistles(if not using pressure cooker cook till the meat is really tender that it breaks by pressing between two fingers)
--Wash your hands clean,and shred the tenderized meat,like threads, if using meat with bones separate the meat from bones and discard the bones.
--Taste the tenderized meat,you can add the seasoning while frying if you find something missing(like less salt or less chilli).
--Heat oil in a wok,when the oil is hot,out the remaining ginger/garlic paste, fry till fragrant,then add the shredded meat,if required salt and chilli powder, mix well.
--squeeze out the juice of one lemon.
--If you like soft meat,turn off the heat when the meat changes color to brown and if you like crispy mutton fry for some more time.
--Before turning the fire off, sprinkle the squeezed lemon juice all over the meat and mix well.
--After turning off you can drain the oil from the meat by spreading the fried mutton on a paper towel.so that the excess oil is absorbed.
--cut the other lemon into wedges for garnishing.
--garnish with sliced onion or onion rings and cilantro.
This recipe of mine goes to the event “The Hyderabadi Bakr-Eid Food Festival-’09″ hosted by Mona of Zaiqa