Recipes

Recipe 1:
Nihari is one of the famous dishes in India. It is basically mutton stew that you can enjoy with naan.

The ingredients required are:
Paya (goat feet) / lamb shank, salt, red chili powder, turmeric powder, ginger garlic paste, potli masala (you can find it in any Indian/ Pakistani store), patthar ka phool or stone flower scientifically called Parmotrema perlatum (you can find it in any Indian/ Pakistani store), garam masala, bay leaf, onion, gram flour, cilantro, mint.

Procedure:

1. Wash the goat feet or lamb shank and put it in a pressure cooker.
2. Now add all the spices mentioned in the ingredients list.
3. Add 5 - 6 cups of water and close the lid.
4. Cook under pressure until the goat feet or lamb shank is tender (open the pressure cooker and check if the goat feet or lamb shank has become tender if not, then close the lid and pressure cook it until the steam is released 5 - 6 times.)
5. Now take a small bowl and make a slurry using gram flour and water.
6. Add it into the cooker slowly while stirring, this will help in thickening the Nihari.
7. Now take a small pan and fry onion until golden brown and add it into the cooker along with the oil you have fried it in.
8. To end the dish garnish with chopped cilantro and mint.
9. Serve hot with naan.

Nihari has been my favourite dish since I was a kid. It is a burst of flavours and very comforting to eat. We as a family always enjoyed nihari on Sundays, eating some great food, spending time together and making memories.

Recipe 2:
Marag is one of the famous dishes in India. It is basically mutton stew that you can enjoy with naan.

The ingredients required are:
Mutton, black pepper, cilantro, mint, green chili paste, garam masala, ginger garlic paste, patthar ka phool or stone flower scientifically called Parmotrema perlatum (you can find it in any Indian/ Pakistani store), bay leaf, cashew nut paste, milk.

Procedure:

1. Wash the mutton and put it in a cooker.
2. Now add all the spices mentioned in the ingredients list.
3. Add 5 - 6 cups of water and close the lid.
4. Cook until the mutton is tender. (Open the pressure cooker and check if the mutton has become tender if not, then close the lid and pressure cook it for another 6 - 8 whistles.)
5. After opening the pressure cooker add some water if required.
6. Now add cashew nut paste and stir well.
7. Now when the Marag comes to a boil add some milk and cook for another 2-3 minutes.
8. Serve hot with naan.

Marag is one the favorite dishes of Hyderabadis. People love it and enjoy it. It is a crucial dish in weddings too. I also love to have Marag during a cold and fever as the spices and the flavour is very comforting during this time.