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Before you jump to Hyderabadi Chakna recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Making the decision to eat healthily provides many benefits and is becoming a more popular way of life. The overall economy is impacted by the number of people who are suffering from conditions such as high blood pressure, which is directly associated with poor eating habits. Even though we’re incessantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all likelihood, a lot of people believe that it takes too much work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, individuals can alter their eating habits for the better by carrying out a couple of small changes.
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As you can see, it’s not difficult to begin incorporating healthy eating into your daily lifestyle.
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 that.
The ingredients needed to cook Hyderabadi Chakna:
- Use 1 nos Goat Intestines
- Take 1 Goat Tripe
- Use 2 Onions finely chopped
- Provide 2 tbsp Ginger garlic paste
- Prepare 1/2 tsp Turmeric powder
- Prepare 2 tbsp Red Chilli powder
- You need 1 tbsp Cumin powder
- Prepare 1 tbsp Coriander powder
- Take Cardamom pods 4-5
- Use 1 " Cinnamon stick
- Prepare 15-20 Cloves powdered
- Use 2-3 tbsp Oil
- Provide 1 small bunch Coriander Leaves finely chopped
- Take 2 tbsp Sorghum Flour or
- Prepare 2 tbsp Roasted Gram Flour or Putana Daal
- Use 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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