Nihari

Nihari is popular meat dish of Pakistan.  This arabic word meaning 'morning after sunrise', is had in breakfast.  Though meat from goat is used in main, you could also make using chicken.  It should be noted that mostly meat from shank, (ie near leg) is used.

Ingredients required

• 5 tsp oil

To make masala paste

• 5-6 cloves
• 4 cardamons
• 2 tsp shahjeera
• 1 cup of choppped onions

other

• 350gm chicken with bones
• 1 cup of chicken broth
• 1/2 tsp haldi/turmeric
• 1 tsp salt
• 1 tsp Everest chicken masala
• 1 tsp garam masala
• 2 tsp tomato puree (optional)

Method

Heat oil and fry the blended masala (Blend all given under masala ingredients)

Add chicken pieces along with broth

Stir in all spices and tomato puree

Cover and cook till done.  Serve hot.

kadalai curry (Peanut flavoured)

Ingredients required

To make peanut masala

• 1/2 cup chopped onions
• 3 tsp grated coconut
• 3 tsp roasted peanuts
• 2-3 red chillies
• 5-6 garlic pieces
• 2 tsp khus khus
• 1 tsp whole dhanya
• 1 tsp peppercorn
• 1 tsp whole jeera
• 1/2 tsp hing/perungayam
• 1 tsp garam masala

To temper

• 4 tsp oil
• 1 tsp rai/mustard seeds
• 1/2 tsp whole jeera
• 7-8 curry leaves
• 3-4 broken red chillies

other

• 1/2 cup finely chopped onions
• 3-4 tsp chopped avaraikkai/english beans
• 1/2 cup finely chopped tomatos
• 1/2 cup kadalai (pressure cooked for two whistles)
• 1 tsp salt

Method

Saute onion, coconut, garlic and cool.  Alternatively saute khuskhus, red chilli, dhanya, peppercorn, jeera and keep aside.  Blend both along with peanut to form masala.

Heat oil and add ingredients for temper one by one

 Add in onions and avaraikkai

Add in tomatos and saute till they turn mushy

Stir in masala paste and add kadalai(here i used sprouted kadalai)

Serve hot with idly/dosa