Monday, 22 September 2014

Dal-Gosht / Mutton Dalcha

Dal-Gosht / Mutton Dalcha

Dal-Gosht or Mutton Dalcha is a very famous meat curry from  Pakistan!  But now days  this dish is very attractive, delicious and  hit with everybody in Hyderabad & Bangladesh. It is made with mutton, chana dal and a host of spices. You can try with red lentils, kidney beans or soaked Bengal gram or a mixture of all.

Serves: 5
• 1.5 kg of mutton medium sized pieces
• 2 cups of sliced onions ...
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1/2 tablespoon of cumin paste
• 1.5 teaspoons of turmeric powder
• 1 teaspoon of red chilli powder
• 2 cardamoms
• 2 cinnamon sticks
• 2 bay leaves • 2 tablespoons of vegetable oil
• Salt as needed
• Water as needed
• 1.5 cups of chana dal (Split Bengal gram), soaked for 3 hrs
• Fresh coriander leaves for garnishing


1. Wash the mutton pieces and mix with sliced onions, ginger, garlic and cumin pastes, turmeric and red chilli powders, cardamoms and cinnamon sticks, bay leaves, oil and salt.
2. Pour the mixture on a heated pressure cooker. Water will come out from the meat as it gets cooked.
3. Add water to the pressure cooker so that the water floats above the meat by 2 inches of depth.
4. Wash the chana dal (Split Bengal gram)and add to the pressure cooker.
5. Put the lid of the pressure cooker. Turn the heat off when the pressure cooker hisses 10 times.
6. Now garnish with coriander leaves and serve hot with paratha

Bhapa Macher Dim (Steamed Fish Egg)

Bhapa Macher Dim (Steamed Fish Egg)
Bhapa Macher Dim..

Fish Egg (Bual / any big fish's egg) 500 grams
Mustard Oil 4 tbsp...
Green Chilly 10,finely pest
Mustard Paste 5 tbsp
Turmeric Powder 1 tsp
Salt per test

Clean the fish egg and wash well. Drain water and keep aside.
In a bowl, take the egg (preferred bual fish's egg), green chili, mustard paste, turmeric powder, salt. Mix all together well and Pour the water (3 glass) with constant stirring to avoid lump formation. The mix should be smooth and add excess water if required. Now add mustered oil and mix it again.
Heat a pan/ kadai and add little water. Boil the water for 2 minutes and add all mixture of the bowl into the water. Now stir it continuously till the water dries up. In between add some green chili and drizzle some more mustard oil on the top and remove from fire. Serve with plain white steamed rice