Hyderabadi Chakna

Name: Hyderabadi Chakna
Total time: 2400 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 nos Goat Intestines; 1 Goat Tripe; 2 Onions finely chopped; 2 tbsp Ginger garlic paste; 1/2 tsp Turmeric powder; 2 tbsp Red Chilli powder; 1 tbsp Cumin powder; 1 tbsp Coriander powder; Cardamom pods 4-5; 1 " Cinnamon stick; 15-20 Cloves powdered; 2-3 tbsp Oil; 1 small bunch Coriander Leaves finely chopped; 2 tbsp Sorghum Flour or; 2 tbsp Roasted Gram Flour or Putana Daal; 1 tbsp Salt or to taste

ZMA @zesty5

#flavour4
#cookpadindia
#Hyderabadi
This is an amazingly spicy and a tasty dish as made in my city Hyderabad. It is a very spicy dish made with Goat Tripe and Intestines both. It goes very well with Hyderabadi Nawabi Naans or Parathas or any Indian Bread you like. It's a must have dish every Bakra Eid and can be made at home too with little patience and correct spices to taste just like that of restaurants in the City. And remember that it's not for the weak hearted. For spicy food lovers, this one is a wow dish. Come let's get down to the making process now.

Not only is it a delicious one but also a perfect choice for a special holiday or a weekend party. Children cannot eat this and therefore if made at home, we can definitely cut down on the spice content and make it fresh for the whole family. I do the same for mine. Spice cannot go down well with every adult too. So please make sure to cook it separately for those spice lovers in your families. I always make it in two different pots one with spice and the other a normal one for the non spice lovers and especially the little one's. That's all guys. Enjoy your Cooking with me. Enjoy Hyderabadi food with your loved ones and friends alike.

Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zeen!

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Ingredients

35-40 minutes

4-5 servings

1nos Goat Intestines
1Goat Tripe
2Onions finely chopped
2 tbspGinger garlic paste
1/2 tspTurmeric powder
2 tbspRed Chilli powder
1 tbspCumin powder
1 tbspCoriander powder
Cardamom pods 4-5
1" Cinnamon stick
15-20 Clovespowdered
2-3 tbspOil
1small bunch Coriander Leaves finely chopped
2 tbspSorghum Flour or
2 tbspRoasted Gram Flour or Putana Daal
1 tbspSalt or to taste

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Steps

35-40 minutes

1

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.
2

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.
3

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.
4

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.
5

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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ZMA @zesty5

on August 22, 2020 23:10

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.