Dinner Today

The first Ashra of Ramadan has passed away الحمد لله. May Allah (سبحانه وتعالى) accept all our dua’s inshallah. Todays dinner after our 14th roza features Ivy Gourd curry, Khatti dal and Dum ka Murgh along with Afghani Roti and Khushka.

Ivy Gourd~(Coccinia indica, C. grandis) (other names in various languages-Scarlet fruited gourd, Little gourd, Donda, Kandori, Tindora, Gherkin, Kova, etc) is an Indian vegetable, grown on aggresively climbing vines, and a very good source of Calcium, Fibre and Iron.

Fortunately this vegetable is available here at my place at most of the Indian stores, priced a bit higher though, but nonetheless and I am very happy for that reason. This humble vegetabe is one of my favorites and it makes its presence on my dinner table whenever its cravings defeat me.

Ivy Gourd – chopped and whole

Ivy Gourds in dry tomato-onion gravy

Ingredients:

Ivy Gourd – 2 pounds, topped, tailed, and chopped as shown
Onion – 1, large, finely sliced
Tomato – 2. medium sized, finely chopped
Red chilli powder – 2 tsp
Salt – to taste
Canola oil – 1 tbsp

Ivy gourd curry served along with Flat bread~Paratha

Method:

Heat oil in a pressure cooker at medium high heat. As soon as it warms up, add onion and stir fry until soft. Add chopped tomato, red chilli powder and salt. Also add in the chopped Ivy gourd and 1 cup water, and pressure cook for 10 minutes, until the Ivy Gourd is soft. Let cook uncovered until most of the moisture has been evaporated. Keep stirring occassionally and gently. Serve along with Parathas .

***

Dum ka Murgh – Slow cooked Chicken in Aromatic sauce

Ingredients:

Chicken, with bone – 1.3 kg, cut into pieces
Yogurt – 1/2 cup
Almonds, ground – 1/4 cup
Garam masala powder – 2 tsp
Saffron strands, lightly crushed – 1/4 tsp
Onion – 4, large, finely chopped
Tomato puree – 2 tbsp
Ginger garlic paste – 2 tbsp
Red chili powder – 1 tbsp
Salt – 2 tsp
Lemon juice – 4 tbsp
Cilantro – 1 tbsp, finely chopped
Mint leaves -1 tbsp, finely chopped
Ghee – 1/3 cup
Cinnamon stick – 1 inch stick
Cloves – 2
Green Cardamom – 2
Black Peppercorns – 4
Bay leaf – 1, dried

Dum ka Murgh

Method:

1. In a frying pan at medium high heat, pour ghee and as soon as it warms up add the sliced onions. Fry them stirring it frequently until golden brown in color. Remove the fried onions using a slotted spoon onto a paper towel lined platter. Reserve the leftover ghee.
2. In a mixing bowl, add yogurt, almond paste, garam masala, saffron, salt, fried onions, ginger-garlic paste, red chilli powder, lemon juice, tomato puree and cilantro and mint leaves to the chicken. Mix it all well. Cover the bowl with a plastic wrap and let the chicken marinate in the aromatic paste for about 2 hours in the refrigerator.
3. Take the mixing bowl out of the refrigerator and let it come to room temperature. In a large saucepan at medium high heat, pour the leftover ghee and as soon as it warms up add the cinnamon stick, cardamom pods, bay leaf, peppercorns and cloves. Saute for a few seconds and add the chicken mixture into it. Spread the chicken in a single layer and mix well. Cover the lid and cook on simmer for 20 minutes. Later, gently give a good stir and again cover and let cook for a further 15 minutes until oil leaves. Garnish with fried onions and serve with sliced onion rings and lemon wedges.

Suggested Accompaniments: Afghani Roti/Naan/Parathas or Plain Rice and Khatti Dal.

Luv,
Mona

23 thoughts on “Dinner Today

  1. Mona!
    I have made Dum ka Murgh twice so far for dawaat and people couldn’t stop getting seconds and thirds. I followed all right proportion for all ingredients and the end result was a salaan my truly hyderbadi women of the house make. I was so proud! This is perfection.

    Thanks mona… i cant tell you how many times you have come to my rescue. God Bless.

  2. As salamwalikum mona,

    Although I have ‘discovered’ your blog recently through Face Book I only use to browse and admire this Blog but today I tried this chicken recipe and couldn’t stop myself from writting a few comments about this. I just finished my dinner with my Family and belive me this came out excatly as it looked in the picuture and taste was out of this world. Alhamdullilah we all enjoyed it alot. Jazakallah khair mona for this. From now on Count me as one of your cooking fan.

    WaAlaiKumAsSalaam Sobia, I am glad you liked it. Waiyyakum. ~Mona

  3. Salam Alaikum, Thank You v much
    your recipes have been all over my kitchen since one year when i came to australia, good for someone like me. who does not know much of cooking, and one who loves to eat mom`s food, through ur recipes i get close to that home made hyderabadi taste
    thanks once again

  4. I plan on making this tonight! I don’t have ghee or butter at home, can i use canola oil or oil olive instead?

    Farah, you can use canola oil or olive oil instead. You could also use a little butter if you want to make it special. ~Mona

  5. Mona,
    I was waiting for this recipe,just timely to put this zaiqa in Ramazan.
    just keep giving us tasty receipes to appreciate Hyderabadi cooking.This keeps interest in cooking,for a person like me.
    i was never interested in cooking,but now i do.love you,
    prveen.

  6. Mona.. lovely recipe and tasty picture. I have reversed the adjectives becoz I can actually the heavenly taste of this dish just looking at the picture. It is such a simple recipe but am sure will be unforgettable. This is going to be my Sunday dinner for my family,this Sunday.

  7. Woohoo….you said it, and that was lightning fast…..thaks a lot…Dum ka Murgh it is this Sunday……thanks a lot for everything…..my best regards and respects for you all. さようなら(sayounara( 😉

  8. Hi Mona,
    Finally! Authentic Hyderabadi Dum ka Murgh. Can you please let me know about any alternation I can make to the marination times of the chicken? I mean, I plan to make this for my host family this Sunday, so could I marinate it for say, an hour? Or for 30mins.- 45 mins.?
    If I could know,it would be so nice…..I hope you reply at the earliest possible, ‘coz I am spoilt for choice between Moghlai Murgh and this one to make for my Japanese guests. And, do please accept my warmest wishes for the festive season.
    Take care,

    Amarnath, I suggest you marinate the chicken for 45 minutes minimum for good flavor. And thanks for the wishes .~Mona

  9. Mona,
    This is very mouthwatering recipy for dum ki chicken, I will definately try this sometime soon.
    Could you post recipy for chicken patties please.
    Jazakallah in advance

  10. Assalamualaikum Mona,
    I’m so glad your blog is back. I always direct friends and family to your blog when they ask me for Hyderabadi recipes. I think your blog could easily be the stand-alone authority on Hyderabadi cuisine 🙂

    Wa-AlaiKum-AsSalaam Nabeela, Its my pleasure to share my family recipes with you all. Jazakallahu Khair for the appreciation! ~Mona

  11. glad to see you online.FYI …ivy gourd tendli is different from karonday which are sour unripe cranberries.Think you got mixed up while tendli is also known as kandori in Andhra amongst urdu speaking people.

    Jazakallahu Khair for the info. I have updated the post. ~Mona

  12. *drool* your dum murgh looks sensational! I want to dig into that for dinner tonight, thank you very much! Weird, what happened with your blog … I’m always afraid that it will happen to mine as well .. but shukar hai, you got everything back on track 🙂

    Muneeba, the last week was so tough on me. Someone had hacked my blog and installed a new wordpress on it. But Alhamdulillah the hosting company of my blog were able to retrieve it with a backup. ~Mona

  13. Aslmk Mona

    Thank Allah u r back, I don’t know what had happened to ur blog,it directed us to some Sonia Toss salad.Anyways its good that u r back

    Wa-AlaiKum-As-Salaam Uzma, I apologize for the inconvenience. Actually, perhaps my blog was hacked and the contents removed by someone. But, Alhamdulillah I was able to retrieve it all back. ~Mona

  14. hi mona..too good..but dear I also wanna know the red “shaadi chicken ” recipe . do post that sometime.

    Anjum, if someone shares with me that recipe, I will definitely put it up here on my blog. ~Mona

  15. salam mona, love you and all your recipes… becoz of your blog my bhabhi is so happy that she can learn all indian foods and make them too. i want the recipe of gobi manchuri… if you have please post it. thanx.

    Wa-AlaiKum-AsSalaam, Inshallah I will post its recipe the next time I prepare it at home. ~Mona

  16. salam mona,
    mashallah, may Allah reward you for your efforts at posting these recipes! these have helped me so much since its the only place i can learn to cook hydro food after my mom passed, and ive wanted to know hoe to make tindoray and dam ka murgh for a while. thanks once again!!

  17. I was waiting for this recipe. Does your recipe tastes like the red chicken (dum ka chicken) served @ Hydi. shaadis? I thought they add vinegar to give that tangy taste.

    Anyway, many thanks for sharing the recipe 🙂

    Aisha, this recipe is what I learnt from my elders, and not the one served at Hyderabadi shaadis. ~Mona

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