Simple Way to Prepare Favorite Hyderabadi Chakna

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Before you jump to Hyderabadi Chakna recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Inside the Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less regularly, will also save electricity.

As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not that difficult. A lot of it is simply utilizing common sense.

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 do that.

The ingredients needed to make Hyderabadi Chakna:

1. Get 1 of nos Goat Intestines.
2. Take 1 of Goat Tripe.
3. Provide 2 of Onions finely chopped.
4. Provide 2 tbsp of Ginger garlic paste.
5. Prepare 1/2 tsp of Turmeric powder.
6. Take 2 tbsp of Red Chilli powder.
7. You need 1 tbsp of Cumin powder.
8. Provide 1 tbsp of Coriander powder.
9. You need of Cardamom pods 4-5.
10. Use 1 of " Cinnamon stick.
11. Prepare 15-20 Cloves of powdered.
12. Get 2-3 tbsp of Oil.
13. Take 1 of small bunch Coriander Leaves finely chopped.
14. Prepare 2 tbsp of Sorghum Flour or.
15. Provide 2 tbsp of Roasted Gram Flour or Putana Daal.
16. You need 1 tbsp of Salt or to taste.

Instructions to make Hyderabadi Chakna:

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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