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Before you jump to Hyderabadi Chakna recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.
Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. That has fully changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more green we won’t be able to resolve the problems of the environment. Each and every family must start making changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, mainly by making your kitchen more green.
A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.
As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably uncomplicated to live green, of course. It’s about being sensible, usually.
We hope you got insight from reading it, now let’s go back to hyderabadi chakna recipe. You can have hyderabadi chakna using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Hyderabadi Chakna:
- Use 1 nos Goat Intestines
- Prepare 1 Goat Tripe
- Prepare 2 Onions finely chopped
- Get 2 tbsp Ginger garlic paste
- Take 1/2 tsp Turmeric powder
- Take 2 tbsp Red Chilli powder
- Take 1 tbsp Cumin powder
- Prepare 1 tbsp Coriander powder
- Get Cardamom pods 4-5
- Use 1 " Cinnamon stick
- Prepare 15-20 Cloves powdered
- You need 2-3 tbsp Oil
- Use 1 small bunch Coriander Leaves finely chopped
- You need 2 tbsp Sorghum Flour or
- Use 2 tbsp Roasted Gram Flour or Putana Daal
- Provide 1 tbsp Salt or to taste
Instructions 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!
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