Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, hyderabadi chakna. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
In this video I'll be sharing Hyderabadi Chakna Recipe by Mrs. Norien We also take all kind of Party Orders :- Norien Caterers. Chakna - Chakna is a spicy stew made out of goat tripe and other animal digestive parts like intestine etc.
Hyderabadi Chakna is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Hyderabadi Chakna is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have hyderabadi chakna using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hyderabadi Chakna:
- Get 1 nos Goat Intestines
- Get 1 Goat Tripe
- Make ready 2 Onions finely chopped
- Make ready 2 tbsp Ginger garlic paste
- Prepare 1/2 tsp Turmeric powder
- Get 2 tbsp Red Chilli powder
- Make ready 1 tbsp Cumin powder
- Get 1 tbsp Coriander powder
- Take Cardamom pods 4-5
- Prepare 1 " Cinnamon stick
- Prepare 15-20 Cloves powdered
- Get 2-3 tbsp Oil
- Take 1 small bunch Coriander Leaves finely chopped
- Get 2 tbsp Sorghum Flour or
- Get 2 tbsp Roasted Gram Flour or Putana Daal
- Get 1 tbsp Salt or to taste
Chakna (Hyderabadi Tripe Stew) - Mutton Chakna - Chakna is a spicy stew made out of goat tripe and other animal digestive parts like intestine etc. Chaakna is a delicacy among Hyderabadi Muslims. Bagara baingan, a popular hyderabadi style brinjal curry to serve with biryani or bagara rice. It tastes delicious and can also be served with phulka.
Steps to make Hyderabadi Chakna:
- Boil Tripe for 15 to 20 minutes and clean it thoroughly. It's a very laborious process but all is worth in the end. Similarly clean Intestines too with hot water 4-5 times until cleaned thoroughly.
- Heat Oil in a Pressure Cooker. Saute Onions until light brown and done. Add the rest of the whole as well as the powdered spices including the chopped Tripe and Intestines. Mix well and pressure cook until done. Use water as required.
- Let the pressure settle down on it's own before opening the lid. Add little water to either the Sorghum Flour or Roasted Gram Flour or a combination of both. Mix well and add it to the gravy. Adjust Salt at this stage accordingly and keep stirring for a few minutes so that it doesn't form a lump.
- Garnish with chopped Coriander Leaves and serve hot with Naans. This is basically a very spicy dish and often had with any Indian Bread, preferably Hyderabadi Nawabi Naan which is a square shaped one available in every nook and corner of the Old City area.
- Sorghum Flour or Jowar Aata is used by many but even Roasted Gram Flour is used by many others. The combination of both can also be used. And few others also soak Bengal Gram or Chana Daal and then use it's paste in this dish. This is nearly a thick gravy and not at all watery or of a thin consistency. Happy Hyderabadi Cooking!
Hyderabadi Haleem is a wholesome meal prepared with Wheat, Rice (or at times Barley), lentils and Haleem probably is the only dish for which I prefer the Hyderabadi version over the Kolkata version. Hyderabadi Chakna Hyderabadi famous authentic Hyderabadi Chakna, boti ka salan ,vajadi ka salan. Chakna Recipe Video - How to Cook Hyderabadi Goat Intestine and Tripe Curry at Home. Hyderabad Culture The culture of Hyderabad is a diverse one. Not only does it have an amalgamation of different cultures, Hyderabad boasts of a rich cultural heritage too.
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