Dalcha , Hyderabadi Kaddu Ka Dalcha, دالچہ، حیدرآبادی کدو کا دالچہ

Dalcha is a dish from Hyderabad Deccan, India.  Mutton is cooked with pulses and vegetable especially Kaddu (Gourd or Bottle Gourd).

Dalcha

Ingredients:

• Mutton   1/2 kg
• Kaddu (Gourd) coarsely chopped  1/2 kg
• Dal Channa (Chickpea lentil)  1/2 cup
• Dal Arhar (Tur Dal)  1/2 cup
• Oil 1 cup
• Onion chopped  2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3-4
• Tamarind pulp 2-4 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam masala 1/2 teaspoon

Tarka/Tadka/Tepering Spices:

• Karhi patta/Kaddi patta   4-6
• Cumin seed whole  1 teaspoon
• Red Chillies whole 4-6
• Garlic cloves  chopped 4-5

Procedure:

• Wash and soak channa and tur dal in water for 1 hour.
• Then boil in enough water till tender, drain and keep aside.

• In a pan fry onion till golden brown.
• Add ginger garlic paste, fry for 1 minute then add tomatoes, mutton and spices and fry for 4-5 more minutes.
• Then add 1-2 glass water and cook on medium flame till mutton is tender and oil separates out.
• Now add soaked dal and chopped Kaddu and continue to cook for 5-8 more minutes.
• Add tamarind pulp dissolved in water and sprinkle chopped green chillies. 
• Adjust gravy consistency by adding water.  
• Then simmer for 10 minutes.

Applying Tarka:

• Take 2 tablespoon oil in a frying pan , add chopped garlic fry till golden brown.
• Now add red chillies whole and cumin whole, fry for few seconds then add karhi patta and turn off flame.
• Tarka is ready.
• Pour this prepared tarka on top of the prepared curry.
• Delicious Dalcha is ready.
• Serve with fried Rice/Boiled Rice or Roti and Achar.

Dam Ki Chicken دم کی چکن / دم کی مرغی / مرغ دم

Dam Ki Chicken is a delicious dish cooked on simmering heat.

Dam Ki Chicken

Ingredients:

• Chicken small pieces boneless or with bones
• Oil 1 cup
• Brown fried onion  2 tablespoon
• Fresh cream 2 tablespoon
• Raw papaya with skin crushed 2 tablespoon
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Poppy seed soaked and crushed 1-2 teaspoon
• Green Chillies crushed 2 teaspoon
• Salt to taste
• Red chilli powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1/2 teaspoon
• Butter 1 teaspoon
• Burning coal 2-3

Procedure:

• Mix all spices and other ingredients in yoghurt. Apply this paste to chicken pieces and keep in a cool place for 2 hour.
• Now shift into cooking pan.
• Cook on low heat till chicken is tender and all the water is evaporated and oil separates out.
•  Now place burning coal in aluminum foil or onion cup on top of curry, add butter and immediately close the lid.
• Simmer for 5-10 minutes.
• Delicious Dam Ki Chicken is ready.
• Serve with shredded onion, yoghurt raita and  paratha.

Department of Food Science and Technology, University of Karachi ڈپارٹمنٹ آف فوڈ سائنس اینڈ ٹیکنالوجی یونیورسٹی آف کراچی

When I was in Final year of my Master Degree (1989), Dr Rashda Ali was the Section In-charge of Food Science at Applied Chemistry. She was trying her best to establish a new Department of Food Science and Technology. Her dream becomes true, now there is a beautiful building of Food Science and Technology Department of Karachi Univesity.

Dr Abid Hasnain is the present Chaiman and
Dr Asad Saeed was the previous Chairman both of them were the student of M. Phil on those day when we were studying there. My son recently took photograph of this building and we are sharing it here.

Department of Food Science and Technology, University of Karachi

Mutton Karahi / مٹن کڑاھی

Mutton Karahi is one of the most popular dish of Punjab, When Lal Qila Restaurant opened their outlet at Faisalabad they feel mutton is the most popular meat in this city while in Karachi Chicken was the most popular meat.   This dish was asked by our family friend Fareed Frank, therefore we dedicate this dish to Fareed Frank (Ghulam Fareed) of Department of Applied Chemistry, Karachi University.  

Mutton Karahi

 مٹن کڑاھی

Ingredients:

• Mutton   1 kg
• Tomatoes chopped3/4 kg (750 g)
• Oil 1 cup
• Ginger Julian cut (slices) 1 tablespoon for cooking

                                        1/2 teaspoon for garnishing

• Garlic chopped 1 tablespoon
• Green Chillies  chopped 10-15
• Green Chillies whole 2-3 for garnishing
• Salt to taste
• Red Chillies powder 1 teaspoon
• Red Chillies cutter 1-2 teaspoon
• Cumin powder 1/2 teaspoon
• Haldi powder 1/2 teaspoon
• Black pepper powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Coriander seeds whole 1 teaspoon
• Cumin seed whole 1 teaspoon
• Cloves whole 10-12
• Black pepper whole 1/4 teaspoon
• Garam Masala 1/2 teaspoon

Procedure:

• In a pan heat oil, then add chopped tomatoes and cook on medium flame till tomatoes are tender and water evaporates and oil separate out. Remove from oil and keep aside.

• Now in another pan take 2-3 glass water add mutton, spices, ginger and garlic.
• Cook on low to medium flame till meat is tender (60-90 minutes)
• When meat is tender add prepared tomatoes puree, chopped green chillies.
• Cook on medium flame for 10-15 minutes and till thick gravy is obtained.
• Sprinkle whole green chillies and Julian cut ginger and simmer for 5 minutes.
• Delicious Mutton Karahi is ready to serve.
• Serve with chapati or Tandoori Roti/Naan.

Note:  This dish is very pungent, chilli can be adjusted as desired.

Achari Biryani اچاری بریانی

Achari Biryani is a very Tangy, Tasty and Mouth watering Biryani cooked with pickle spices. 

Achari Biryani

Ingredients:

• Rice 1/2 kg
• Chicken  1 kg
• Yoghurt 1 cup
• Oil 1 cup
• Tomatoes chopped 4
• Onion chopped  3
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon
• Fresh Coriander leaves 1/2 cup 
• Fresh Mint leaves 1/2 cup
• Green Chillies , slit along length 6
• Lemon wedges 4
• Lemon juice 2 

Spices For Curry:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Red Chillies Cutter 1 teaspoon
• Turmeric powder 1 teaspoon
• Mustard whole 1 teaspoon
• Kalaungi whole 1 teaspoon
• Methidana 1 teaspoon
• Fennel whole 1 teaspoon
• Cumin powder 1 teaspoon
• Black pepper powder 1/2 

Spices For Biryani:

• Plum 6
• Cumin whole 1 teaspoon
• Black pepper whole 1 teaspoon
• Cardamom green 6
• Cardamom brown 3
• Mace 2 petal
• Bay leaves  3
• Cinnamon sticks 4
• Cloves 10
• Zarda Food Colour 1 

Procedure:

• Wash and soak rice for 1/2 hour.
• Boil soaked rice in 6 glass water with 2 teaspoon of added salt.
• Drain water and keep aside the boiled 

• Now prepare green chilles.
• Slit along green chillies.
• Mix all spices together, divide in two portion.
• In one portion add lemon juice and make a paste. Retain 1/2 portion.
• Fill this lemon spices paste into green chillies and keep 

• Now fry onion in oil till golden brown.
• Add ginger garlic paste and fry for 1 minute. 
• Then add tomatoes, yoghurt, chicken and 1/2 portion of remaing spice mix and also add biryani spices except colour..
• Fry for 5-8 minutes, then cook on medium flame till chicken is done.
• Add lemon wedges and spice filled green chillies. Simmer for 10 minutes.
• Curry is ready for Achari 

• Now in a large pan, place at bottom the prepared curry.
• Sprinkle mint and coriander leaves. 
• Then spread on top the boiled rice.
• Add colour dissolved in little water or milk.
• Simmer for 15 minutes while lid is tightly closed.
• Delicious Achari Biryani is ready.
• Mix and serve