Talakaaya koora (Chef Parashuram, Novotel Hyderabad Convention Centre)
Ingredient
- 500 gm lamb head meat
- 2 large onions
- 3 green chillies
- 2 sprigs of curry leaves
- 2 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 2 tsp red chilli powder
- 3 tsp coriander powder
- ½ garam masala powder
- ½ tamarind pulp
- Sal to taste
- 4 tbsp sunflower oil
Method
Wash meat in water thoroughly. Add water and turmeric to the meat and boil for five minutes. This helps in removing the bones from the meat easily. Once the bones are separated from the meat, heat oil in a heavy bottomed vessel. Add chopped and slit green chillies and sauté until cooked. Add turmeric, curry leaves, ginger-garlic paste and sauté until ginger-garlic paste gets cooked. Add the boiled meat, chilly powder, coriander powder and salt to taste. Sauté till the meat is tender. Once the meat is cooked, add enough water to cover the meat. Add tamarind pulp and let it cook till it thickens. Finish with garam masala powder.
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Puntikura pappu
Ingredients
- 300 gm puntikura (red stalked gongura)
- 250 gm arhar dal
- 65 gm ghee
- 5 gm turmeric
- 10 gm mustard seeds
- 7 gm cumin seeds
- 2 gm fenugreek seeds
- 3 dry red chillies
- 5 green chillies
- 1 sprig of curry leaves
- 50 gm onion
- 15 gm garlic
- 10 ml tamarind water
- Salt to taste
Method
Wash and soak the dal for about half an hour. Boil the dal along with salt and turmeric till it becomes soft and soft. Temper mustard seeds, cumin and fenugreek seeds and red chillies in ghee. Add slit green chillies and curry leaves. Stir in chopped garlic and onions and cook till onions turn translucent. Sprinkle a bit of turmeric and add in the gongura leaves and a bit of salt. Cook till the gongura leaves turn sticky and pasty, add the tamarind water. Add boiled dal and mix well. Season and stir in an extra bit of ghee on top before serving.
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Telangana kodi roast (Chef Siddharth Kalyanaraman, ITC Kakatiya)
Ingredients
- 300 gm chicken (leg boneless cubes)
- 5 gm turmeric
- 60 gm sliced onion
- 10 green chillies
- 10 gm ginger-garlic paste
- 5 gm garlic
- 5 gm whole garam masala (green cardamom, cinnamon, cloves)
- 5 gm coriander
- 1 sprig of curry Leaves
- 15 ml oil
- Salt to taste
Method: Dice the chicken into small cubes of about 50 gm each. Grind the green chillies and garlic to a rough paste. Heat oil and add fennel seeds. Add whole garam masala and temper till the green cardamom puffs up. Stir in the onions and sweat till golden brown. Add the green chilli and garlic paste and curry leaves and sauté. Mix in some ginger-garlic paste and very little water and cook. Add the turmeric and salt and sauté for about 30 seconds. Then add the chicken and continue roasting without adding water. Once the chicken is cooked add chopped coriander and season. Serve hot along with some lemon.
