Khatta, which means 'sour' in Urdu, is a popular condiment served with the famous Hyderabadi breakfast, Kichdi. In Hyderabad, khatta, is traditionally made with fresh tamarind pulp. Many people add roasted sesame seed and peanut paste to it as well, to make till ka khatta, or sesame and tamarind chutney. I grew up eating khatta without any sesame seeds so traditionally I make the simple khatta using only tamarind pulp. A tadka, or tempering, of mustard seeds, cumin seeds, coriander seeds, curry leaves, and whole dry red pepper is added to finish it off.  Be sure try it out next time you make kichdi. 

Ingredients

1 Small Onion Finely Sliced
1 Tsp Red Pepper Powder
2 Tsp Salt
2 Green Chili's Finely Chopped
2 Tbsp Finely Chopped Cilantro
2 Tbsp Tamarind Concentrate
2 Cups Water
Optional: You may add 1 Tbsp roasted sesame seeds and 1 Tbsp roasted peanuts ground into a fine powder for till ka khatta. 

For tempering:
​2 Tbsp Oil, 1 Tbsp Mustard Seeds, 1 Tbsp Cumin Seeds, 1 Tsp Coriander Seeds, 4-5 Whole Dry Red Peppers(Bagaar ki Mirch), 1/2 tsp Turmeric, and 2 Sprigs Curry Leaves

Method

1. In a bowl, put the tamarind concentrate and add the 2 cups of water and set to soak for about 5 minutes. 
2. In a separate bowl, take the onions, red pepper powder, green chili's, and cilantro, and mix everything together. 
3. Take the soaked tamarind paste and mix well until dissolved into the water completely. Then slowly add to the onion mixture and mix well. 
4. Take a small pan and heat the 2 Tbsp oil for tempering. Once the oil is heated, turn the flame to low, and add each ingredient one by one for tempering. Once it started splattering a little, turn the heat off and allow to cool for a few minutes. 
5. Slowly add the tadka to the tamarind and onions mixture. Now your khatta is ready to enjoy with fresh, warm kichdi. 

This delicious omelette is a popular side dish with the famous Hyderabadi breakfast dish, Kichdi. It is very simple to make and can also simply be paired with toast for an easy, healthy breakfast.

Ingredients

1 Medium Onion Finely Diced
1 Tsp Ginger-Garlic Paste
1 Tsp Red Pepper Powder
1 Tsp Turmeric
1 Tsp Salt
2 Tsp Finely Chopped Green Chili's (Adjust to your liking)
1 Tbsp Finely Chopped Cilantro
4 Eggs
Oil

Method

1. In a bowl, add all the ingredients, except for egg and oil, and mix everything together well. 
2. Now add the eggs and scramble all the ingredients together in the bowl. 
3. Take a medium frying pan and heat about 1 Tbsp oil. 
4. Next, add about half of the egg mixture into the pan and spread across the pan to make a round omelette. Flip carefully once it is slightly browned on one side. 
5. Once the other side is also browned, remove from the pan and cut into triangular portions. Your pyaaz ka anda is ready to serve. 

Hey guys! Today I want to introduce you to the basic gosht ka salan(salan=curry) that is used to make many dishes. A typical meal consists of a khatta(tangy) salan and a meetha(sweet) salan. Hyderabadi cuisine is unique in that it uses tamarind/lemon in its foods and so our khatta salans typically consist of a tangy curry, such as khatti daal or tomato chutney. It is then paired with a meetha salan, which is basically a non-tangy meat dish.  A basic meetha gosht ka salan, or meat curry, is the basis to many variations of salans(meat curries). From this base, you can turn it into basically anything you would like, such as palak gosht(spinach and meat), aloo gosht(potatoes and meat), or just a simple curry seasoned with garam masala. I usually use mutton(goat), but you may choose any red meat of your liking, such as beef, lamb, or even ground beef. For simplicity, I will use the word gosht ​to refer to meat and kheema​ to refer to ground beef. The cooking times may differ if you are using beef, as it takes a little more time to cook, but the method to getting the final curry is the same. Today I've made my base into a simple aloo gosht!

Ingredients

2 lb meat of your choice(Mutton, Beef, Lamb, Ground Beef)
1 tbsp Ginger-Garlic Paste
2 Tbsp Oil
1-2 Tsp Salt
1 Tsp Red Pepper Powder
1/2 Tsp Turmeric
1 Large Sliced onion
​1 Tsp Garam Masala
2-3 Green Chilis
1 Tbsp Chopped Cilantro
For Aloo Gosht: 1-2 Roma Tomatoes chopped, 2 Potatoes cubed

Method

1. Wash the meat well, drain, and add to a pressure cooker(or instant pot). Turn the heat on(saute function for instant pot) add oil and slightly brown the meat. Add the onion, ginger-garlic paste, red pepper powder, turmeric, and salt. Mix everything together well and add about 1 cup water for cooking. Cover and cook for 20 minutes. 

Note: I usually use a pressure cooker. If you don't have one or are uncomfortable using one, you may do everything in a pot too. You will need to add a little more water to allow for cooking and let the meat cook for about 30-40 minutes on medium low heat until it is tender. If you feel the water is drying out and meat is still hard, add more water and continue cooking until it is tender.  

2. Once the meat is cooked, uncover the pressure cooker, add the garam masala, and set on Saute mode to allow for the remainder of the juices to cook. At this point you can choose however you want to finish it off. Since I made aloo gosht, I added the tomatoes and potatoes. I let it cook until the potatoes softened and oil separated from the gravy.

Note: If you are doing on cook top, add the ingredients to your base and cook on medium heat until the potatoes are softened. 

3. Sprinkle with chopped cilantro and serve with roti or white rice. Enjoy!