Delicious Haddiyon ka Salan Recipe

Indulge in the rich flavors of Haddiyon ka Salan – succulent bones simmered in a symphony of spices, a culinary masterpiece that tantalizes taste buds! #kanwalskitchen #recipe #food

What is Haddiyon ka Salan?

Haddiyon ka Salan, a culinary delight rooted in the heart of South Asian cuisine, is a bone-in curry that promises an explosion of flavors and a symphony of spices. This traditional recipe, also known as Bone Curry, features succulent meat attached to the bones, creating a rich and satisfying dish. The slow-cooking process allows the meat to absorb the essence of the spices, resulting in a tender and flavorful experience that embodies the cultural richness of the region.

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What is special about Haddiyon ka Salan?

The key to this delectable dish lies in the meticulous blend of aromatic spices such as cumin, coriander, turmeric, and garam masala. Each spice plays a crucial role in imparting depth and complexity to the curry, creating a harmonious balance that is both comforting and indulgent. The addition of ginger and garlic enhances the overall robustness of the flavor profile, providing a zesty kick that lingers on the palate.

Brief History of Haddiyon ka Salan:

Haddiyon ka Salan is a celebration of culinary heritage, reflecting the diversity and ingenuity of South Asian cooking. Whether enjoyed with fragrant basmati rice or warm, freshly baked naan, this recipe transcends the ordinary, inviting food enthusiasts on a gastronomic journey through the tantalizing world of aromatic spices and tender, succulent meat. Elevate your dining experience with Haddiyon ka Salan, a dish that embodies the essence of tradition and the artistry of flavor.

Nutrition Facts:

“Haddiyon ka Salan” is a term that translates to “Bone Curry” in English. The nutritional content of this dish can vary depending on the specific ingredients and preparation method used. Since there are different ways to make bone curry, I’ll provide a general idea of the nutritional components based on a traditional recipe. Please note that actual values may vary based on the recipe and serving sizes.

Here’s an approximate nutritional breakdown per serving (assuming a typical serving size of about 1 cup):

• Calories: 250-300 kcal
• Protein: 20-25 grams
• Total Fat: 15-20 grams
  • Saturated Fat: 4-7 grams
  • Monounsaturated Fat: 6-9 grams
  • Polyunsaturated Fat: 2-4 grams
• Cholesterol: 50-70 milligrams
• Carbohydrates: 5-10 grams
  • Dietary Fiber: 1-3 grams
  • Sugars: 2-4 grams
• Sodium: 800-1000 milligrams

These values are approximate and can vary based on factors such as the type and cut of meat used, the amount of oil, and other ingredients in the curry. Bone curry, often made with meat, bones, spices, and sometimes yogurt or coconut milk, provides a good source of protein and essential nutrients. However, the exact nutritional content can be influenced by the specific recipe and cooking methods.

If you have a specific recipe for “Haddiyon ka Salan” in mind, you can use the nutritional information on individual ingredient labels or use a nutrition calculator to get a more accurate estimate based on your particular preparation.

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Ingredients:

• Haddi Guddi 1 Kg
• Onion 1 medium size
• Garlic whole 1
• Salt 1 tsp
• Turmeric Powder 1 tsp
• Bay Leaves 2
• Water 1 & 1/2 ltr
• Cooking Oil 1/2 cup
• Water 1/2 cup
• Ginger Garlic Paste 1 tbsp
• Red Chili Powder 1 tbsp
• Turmeric Powder 1/2 tsp
• Coriander Powder 1 tbsp
• Salt 1 tsp
• Water 2 tbsp
• Fresh Coriander
• Whole Spice Powder 1 tsp

Instructions:

1. Heat oil or ghee in a large pot over medium heat. Add sliced onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
3. Add meat pieces to the pot and brown them on all sides.
4. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook until the tomatoes are soft and the oil starts to separate.
5. Add beaten yogurt to the pot and stir continuously to avoid curdling. Cook for a few minutes until the oil separates again.
6. Add enough water to cover the meat, bring it to a boil, then reduce the heat to low, cover the pot, and simmer until the meat is tender. This may take 1 to 1.5 hours, depending on the type of meat.
7. Once the meat is tender, check for seasoning and adjust if needed. Add chopped green chilies for some heat.
8. Garnish with fresh coriander leaves.

Serve the “Haddiyon ka Salan” hot with rice or bread of your choice. Feel free to customize the spices and ingredients according to your taste preferences.

Video of Haddiyon ka Salan Recipe: