Hyderabadi Cuisine Recipes

Aloo Ke Bhajjia/ Pakoda

2011-08-09T08:20:00.000-07:00

Ingredients for pakoda:

1 cup Besan(Gram Flour )

1 Potato (peeled and cut into round thin slices)

1/4 tbsp Soda Powder

1 tbsp Ginger paste & Garlic paste
2-3 Green chilies

Coriander leaves

Mint leaves
Salt to taste
1 cup oil

Method for the Pakoda,

In a bowl add Besan, salt, soda powder, mix the dry Ingredients well add water mix to form a thick, smooth batter, add ginger paste & garlic paste,green chilies, coriander & mint finely chopped mix well.

Meanwhile in a saucepan add oil at medium heat,

Then Coat the potato slices into batter

Let batter fry until it is golden brown, about 3-5 minutes.

Then after pakoda is done add into the Yogurt batter.

Enjoy it..!!!

Hyderabadi Dahi Baray (Lentil dumpling in Yogurt)

2011-08-05T09:21:00.000-07:00

Ingredients:

1 cups yogurt
4 green chilies

1 tbsp Ginger paste & Garlic paste

Coriander leaves

Mint leaves

Salt to taste

Ingredients for pakoda:

1 cup Mash ki dal (white lentil soak over night )

1/4 tbsp Soda Powder

1 tbsp Ginger paste & Garlic paste
2-3 Green chilies

Coriander leaves

Mint leaves
Salt to taste
1 cup oil

For seasoning (Baghar)

4 tbsp Oil

1 tbsp Cumin seeds (Zeera)
1 tbsp Black mustard seeds (Rai)
2 Dried Red chilies (optional)

Method

In a large bowl add the yogurt; beat it with the spoon or a whisk to make it smooth

Then grind Green Chilies,coriander and mint into fine paste.

Pour over into the yogurt mix it well without lumps

Add ginger & garlic paste,salt, and mix it well.

Method for the Pakoda,

In a Grind bowl add Soaked white lentil, salt, soda powder, grind the dryIngredients well add water mix to form a thick, smooth batter, add ginger paste & garlic paste,green chilies, coriander & mint finely chopped mix well.

Meanwhile in a saucepan add oil at medium high heat, Let batter fry until it is golden brown, about 3-5 minutes.

Then after pakoda is done add into the Yogurt batter.

Then for Baghar

Add cumin seeds, black mustard seeds, after few seconds add garlic cloves (optional) & dried red chilies (optional) stir for few seconds remove from the heat.

Then pour the Baghar over and

Enjoy it..!!!

Iftar Roundup of the Event.

2011-07-29T18:57:00.000-07:00

Asalamwalikam Everyone..!!

Jazak Allah Khair , For sending me the Beautiful 41 Entries !!! :) For my First Event on This Blog,Very Much Happy to Host This Event Hope Everyone Love it.:)

"May Allah Bless You All" :)

Favorite Starters/Entrees/Appetizers

(For Iftar)

Shami Kebab

BEAUTIFUL :)

Dish From sukanya

Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

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savory cookies baked masala vada

This Beautiful recipe is from Jabeen,Tempting during iftar time :)

Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.
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A beautiful dish which is done by khusi Thanks for the Entries with a Beautiful unique recipe and tempting pic of the Dish.

Water-Chestnut-Flour-Pakoda-Singhara-ka

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This Beautiful Recipe and mouth watering dish is from Sana :)

Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

veggie-pizza
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This Lovely and Beautiful and Tempting Pic of Recipes and Mouth Watering Dish Which Eyes Doesn't goes off from it :) Is from Ayesha Riaz
Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

uzunda-vadai-urad-dhal-savoury-donuts

moroccan-harira

moong-sprouts-dhokla

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A beautiful dish which is done by Zayeka Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

bread-pakora
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A beautiful dish which is done by zaineb Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

spicy-chicken-kababs-with-cucumber

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A Beautiful Recipe and Mouth Watering which is done by Jabeen Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

noodles-cutlet
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This Beautiful Recipe which is done by Nupur Mehra Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

potato-zucchini-pancakes-fried-n-baked
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This Beautiful Recipe for iftar which is done by sadaf Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

chicken-croquettes

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This Beautiful Recipe is done by Najla Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

chicken-cutlet

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This Beautiful Recipe is done by Jaleela Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

chicken-bajji
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This Beautiful Recipe is done by vatsala Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

brown-rice-masala-dosa

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Mouth Watering Appetizers 'n' Soups

The Hyderabadi all time favorite Beautiful Dish From Sukanya tempting recipes for this Event.Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

Hyderabadi Mirchi ka Salan

Hyderabadi Bagara Baingan

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A beautiful dish which is done by akheela Thanks for the Entries with a Beautiful unique recipe and tempting pic of the Dish.

potato-gravy-curry
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Non Veg Temptation

A beautiful dish which is done by khusi Thanks for the Entries with a Beautiful unique recipe and tempting pic of the Dish.

Italian Lamb

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A beautiful and lovely mouth watering curry dish which is done by Ramya Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

butter-chicken

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This beautiful and Tempting Dish makes mouth watering which is done by sarawasti Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

Tandoori chicken

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This Beautiful Recipe for iftar which is done by sadaf Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

tandoori-chicken-combo
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This Beautiful Recipe is done by Najla Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

mutton-roast-mutton-ularthiyethu
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This Beautiful Recipe is done by Jaleela Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

sweet-corn-chicken-soup

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Flavored Rice

A beautiful and mouth watering dish which is done by Biny Anoop Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

Thallessery-Biriyani

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This Beautiful Dish is From sukanya which she has send me 4 beautiful and tempting dish recipes for this Event.Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

Keema-Biryani

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A beautiful dish which is done by khusi Thanks for the Entries with a Beautiful unique recipe and tempting pic of the Dish.

Broccoli-Riso-In-Dark-Soy-Sauce

Paneer-Carrot-Pulao

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A beautiful Recipe with tempting pic which is done by Aysha Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

lamb-biryani

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Sweet Memories

This Beautiful Recipe and mouth watering dish is from Sana :)

For Iftar party it will be walaahhh..;)

Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

Baklava

kal kals

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A Beautiful Recipe of Sweet and Mouth Watering is a Bonus during Iftar party which is done by khusi Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

Rasgulla

Mango Kulfi

Crunchy Apple Delizia

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A Beautiful Recipe of Sweet and Mouth Watering which is done by Ambreen Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

mango-cake-balls
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This Beautiful Recipe of No-Sugar Sweet which is done by Nupur Mehra Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

Apricot n Dates Laddoo No Sugar Energy

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This Beautiful Recipe is done by Jaleela Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

sheer-kuruma

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Beverages

This Lovely and Beautiful and Tempting Pic of Recipes and Mouth Watering Dish Which Eyes Doesn't goes off from it :) Is from Ayesha Riaz
Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

nongu-paal-palm-fruit-drink

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A beautiful Milkshake which is done by Zayeka Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

mango-milkshake

raspberry-lemonade
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This Beautiful Recipe is done by Jaleela Thanks for the Entries with a Beautiful recipe and tempting pic of the Dish.

watermelon-ginger-pepper-cooler

Hyderabadi Haleem

2011-07-26T15:27:00.000-07:00

Today am posting Hyderabadi Haleem for Ramadan Hope everyone will Enjoy It.

In the Blessing Month Of Ramadan.

Ramadan Kareem To Everyone..!

Ingredients

500 Gram cracked wheat grain, crushed and soaked in water for 1 ½ hours / overnight
½ cup each of channa dhal, urud dhal, mung dhal and barley soaked overnight and drained (optional)

(Note: I only prefer Wheat Grain, as i love to have and its your choice too you can use either lentils or both but taste the same a little bit different :) )

1 kg beef or lamb ( bone/boneless)
2 onions (for garnish)
1 cup oil

1 tbsp red chilli powder
1 tsp turmeric

2 tbsp ginger and garlic paste
1 tbsp garam masala

1 ½ cup yogurt

2 tbsp Ghee

Salt to taste

½ tbsp Black Pepper corn
1-2 Cinnamon Stick
3-4 Cloves
2-3 cardamom

Seasoning & Garnish

Fresh coriander leaves and Mint Leaves
3-5 Green chilli, finely chopped
¼ tbsp Cashew nuts
Sliced lemon

Method:

Clean and wash the Beef/Lamb meat (Bone/Boneless) add oil, ginger and garlic paste,red chili powder,turmeric powder & Gram masala mix well,

pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender.

After the mutton mixture is tender,Add little water,lemon,Green chili and yogurt stir it.

Then leave it for low heat till the thin layer of oil appears on the bottom surface and then Let it cool down the tender meat shed it with your fingers/Folk keep aside.

In a large heavy based pan, add wheat grain,ginger and Garlic paste,turmeric powder,salt, 2-3 Green chili,3-4 Black pepper corn and mixed lentils (optional) and little water if need while boiling.

Bring to the boil and cook until very tender and mushy.Let it blend to thick paste in a blender and keep aside.

In a large non-stick saucepan at medium heat,add oil Black Pepper corn,Cinnamon Stick,cardamom,Cloves stir for few seconds and add the meat mixture.

Add fried onions,coriander leaves ,Mint Leaves
Cook for a further 15 minutes.

Pour the wheat grain paste and mix it very well and stir for 30 minutes at a low heat.

Serve garnished with , green chili, coriander,mint leaves cashew nuts,fried onions and sliced lemon.

Enjoy it..!!

Here goes the recipe to Iftar-Moments-Hijri-1432-event

Dahi ki kadhi

2011-07-13T16:26:00.000-07:00

Ingredients:

2 cups yogurt
1 onions
4-6 green chilies
1/4 tbsp Turmeric powder

1 tbsp Ginger paste & Garlic paste

Salt to taste
3 tbsp Besan (Gram Flour)
5-6 Curry leaves

2 - 4 Garlic Cloves

For Roasted and Ground Masala

1 tbsp Cumin seeds (zeera)
1 tbsp Mustard seeds (rai)

Ingredients for pakoda:

1 cup Besan (Gram Flour)

1 tbsp Red Chili

1/4 tbsp Turmeric powder

1/2 tbsp Soda Powder

1 tbsp Ginger paste & Garlic paste
Coriander leaves (finely chopped)

Mint leaves (finely chopped)
Salt to taste
1 cup oil

For seasoning (Baghar)

4 tbsp Oil

1 tbsp Cumin seeds (Zeera)
1 tbsp Black mustard seeds (Rai)
2-4 Garlic Cloves (optional)
2 Dried Red chilies (optional)

Method

For roasted and ground masala

In a large non-stick saucepan/Khadhai at medium heat, Add Cumin seeds, black mustard seeds
and fry without oil for 1 minute-or till slightly darker in color and then grind into a fine smooth powder keep aside.

Then Grind the green chilies into fine paste.

In a large bowl add the yogurt; beat it with the spoon or a whisk to make it smooth

Then in a small cup add water mix Besan flour without lumps

Pour over into the yogurt mix it well without lumps

Add fine Green chili paste powder and zeera and rai powder,

Add ginger & garlic paste, turmeric powder, salt, and mix it well.

In a large cooking bowl pour yogurt mixture over a tea net to trap all of the loose mixture

Into the blow then add sliced onion, green chilies, curry leaves and garlic cloves leave it for low heat till its thick paste.

Stir often to prevent burning, if required, sprinkle a little water/Besan from time to time prevent from burning.

Method for the Pakoda,

In a bowl add Besan, red chili powder, turmeric powder salt, soda powder, mix the dry Ingredients well add water mix to form a thick, smooth batter, add ginger paste & garlic paste, coriander & mint finely chopped mix well.

Meanwhile in a saucepan add oil at medium high heat, Let batter fry until it is golden brown, about 3-5 minutes.

Then after pakoda is done add into the Yogurt batter.

Then for Baghar

Add cumin seeds, black mustard seeds, after few seconds add garlic cloves (optional) & dried red chilies (optional) stir for few seconds remove from the heat.

Then pour the Baghar over and let it cook for 5 minutes & remove from the heat.

Enjoy it..!!!

Serve with Plain rice / Talwa ghost/chicken ka salan/ Roti.

Announcing Event : What's everyone having for Iftar?

2011-07-05T23:56:00.000-07:00

Month of Ramadan

(In the Name of Allah, Most Gracious, Most Merciful, all praise and thanks are due to Allah, and peace and blessings be upon His Messenger)

The importance of the month of Ramadan can be known by the following amazing verse of the holy Quran.

Al-Baqara [2:185] The month of Ramadan in which was revealed the Qur’an, a guidance for mankind, and clear proofs of the guidance, and the Criterion (of right and wrong). And whosoever of you is present, let him fast the month, and whosoever of you is sick or on a journey, (let him fast the same) number of other days. Allah desireth for you ease; He desireth not hardship for you; and (He desireth) that ye should complete the period, and that ye should magnify Allah for having guided you, and that peradventure ye may be thankful.

The Quran, the book for the whole of mankind, was revealed in this holy month of Ramadan. What can be a better month than this in which the solution to all the problems was revealed in the form of a Book; the holy Quran.

Its My very first event, Very Much excited to,

It's that time of the year again,

I would like share to everyone amazing and interesting photos, of last year ....Ramadan 2010 which increases the spirit of Ramadan.

As Ramadan is the Blessing Month.You can use my logo on your link :)

The dish can be of any cuisine, both Veg and Non Veg accepted.

send me your entries to frds.7861@yahoo.com

with subject as whats-everyone-having for Iftar

Non bloggers can also participate in this event, mail me your full recipe with a image of your recipe.

Multiples entries are accepted, i would be happy to get all different dishes that you have posted.

The email can be in this format

Subject: What's everyone having for iftar?

Name

Post URL

Recipe Name

Picture of your dish.

Last date to send in your entries will be July 30th 2011.

so we'll be having them for iftar inshaa'Allaah :)

Feeding the poor : one of my friend is raising money to feed the poor in Egypt during Ramadaan, and I would like to invite my fellow sisters and brothers to join in the reward inshallah an Event on Facebook has been create.

Pasta with Mince

2011-07-05T01:08:00.000-07:00

Ingredients:1/2 kg Lamb/Beef Mince
1 Onions (finely chopped)
1 tbsp Ginger paste & Garlic paste
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
Salt to taste
5 tbsp Oil

4 tbsp Tomato Paste / 1 Diced tomato

2 Small Carrot,Trimmed and Peeled

1 Cumber,washed and trimmed

Coriander leaves ( finely chopped)

500 Gram Pasta Spirals small.

Method

Wash mince & drain thoroughly.
In a large non-stick saucepan/Khadhai add oil at medium heat,

add onions & fry till they lightly golden in color.
Add ginger & garlic pastes, fry for 1 minute.

Add mince,red chilli powder, turmeric powder,salt

mix well.
At this stage there will be some liquid from the mince in the pan. You need to now allow the mince to cook in its own liquid until all the liquid evaporates.
cover the pan and leave.

Then keep stirring till the mince is bit golden brown.

Add tomato paste/diced tomato, stirring to coat the meat,

until sauce has thickened

Remove from the heat.

Meanwhile, Add pasta to a large saucepan of boiling water, stir immediately and return to the boil.

Stir occasionally while cooking Drain.

Then mix Mince into the pasta, add chopped carrot, cucumber
Garnish with coriander leaves.

This Recipes goes to Ramyas Event-Fusion-Foodpasta !!

Red Velvet Cupcakes

2011-06-30T18:51:00.000-07:00

Ingredients for the Cupcakes:

4 tbsp unsalted butter

¾ cup granulated sugar

1 egg

2½ tbsp unsweetened cocoa powder

3 tbsp Red food coloring

½ teaspoon vanilla extract

½ cup buttermilk

1 cup all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1½ teaspoons vinegar

Method:

Preheat oven to 180 degrees c.

Take a Non -stick muffin/cupcake pan,line pan with paper liners or grease cake pans.

In a small bowl, sift flour,add baking soda and salt set aside.

In a large bowl, Add the butter and sugar on the medium speed of an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Add the egg,beating well.

In a small bowl add red food coloring, cocoa powder and vanilla make a thick paste. Add to the batter bowl and beat well,make sure that all the color gets mixed well.

Then in the bowl add half of the buttermilk and Add half of the flour and mix until combined.Again repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

Then, in an another small bowl add baking soda and vinegar quickly add into Batter Bowl and beat for another couple of minutes until completely combined and smooth.

Pour the batter evenly into the pan and bake for about 20 minutes, or take a thin knife or skewer or toothpick inserted into the center of the cupcake comes out clean.

Then remove cupcakes from the pan and Allow cakes to cool on a wire rack,cool completely.

AND ENJOY!!

You can even do the frosting ;)

Here goes the recipe to Let's cook-Break-Time Snacks/kids-delight-mini-bites /celebrate-sweets-cakes/Bake-off EVENT!!

Fresh Veggie Basket Salad

2011-06-30T17:40:00.000-07:00

Ingredients:

3 small carrots, trimmed and peeled

2 Tomato , washed and chopped

2 Cumbers, washed and trimmed

1/2 Lettuce,washed and chopped

6-8 Green Olive oil , chopped

2 cups chickpeas, precooked (either by you or canned) and rinsed

3 tbsp Vinegar

1 tbsp salt to taste

1 tbsp Black pepper

Method:

Add the peas to a large mixing bowl.

Slice the carrots and cucumbers into thin rounds, and add to the peas.

Add chopped green olive oil, tomatoes and lettuce into mixing bowl.

Mix together with Vinegar

Then season with salt & pepper.
Enjoy!

This recipes goes to Salad Spread Event

Sewaiyya ka meetha

2011-06-28T19:29:00.000-07:00

Today I make Sewaiyya ka meetha,

Thinking of now Only one month to go for Ramadan

Wants to Welcome Ramadan with Happiness

May Allah Bless us with Imaan

Ameen !!

Narrated Abu Huraira: Allah’s Apostle said, “When the month of Ramadan starts, the gates of the heaven are opened and the gates of Hell are closed and the devils are chained.”

Ramadan Al-Karim ♥

Ingredients

400 Gram Sewaiyya (Vermicelli) (Break into small pieces)

1 1/2 cups milk

1 cup sugar

4-6 cardamom (elaichis)

1 cup Ghee/Oil

1 pinch Saffron threads

For Garnishing :

Slices Almonds, Pistas & Cashews fry until golden,about 3 minutes.

Khoa (optional)

Method:

In a large non-stick saucepan/Khadhai at medium heat,

Fry the Sewaiyya pieces in ghee/oil for 5-10 minutes till golden brown.

Then another saucepan at medium heat add milk, crush 2-3 cardamom & saffron

Allow to cook in low heat for 20-30 minutes,

Remove from the heat.

Meanwhile prepare the sugar syrup add crush 2 cardamom powder till thicken,

Remove from the heat.

Then pour milk over the Sewaiyya ,

Allow to cook in low heat till the Sewaiyya is soak up the milk leave for 15 minutes.

Then pour sugar syrup over the Sewaiyya,

Allow to cook in low heat till the Sewaiyya soak up the syrup.

Garnish with toasted Slices Almonds,Pistas & Cashews.

You can Serve it warm/cold.

This Recipe goes to Any one Can cook Event

Hyderabadi Kali Mirchi ka Salan

2011-06-28T02:33:00.000-07:00

Ingredients:

1/2 kg Bone/boneless Lamb/Beef -Meat

2 Onions (finely chopped)

1 tbsp Ginger paste & Garlic paste

2 tbsp Black Pepper

1/4 tbsp Turmeric powder

1 tbsp Gram masala powder

1 tbsp Lemon juice (optional)

Salt to taste

5 tbsp Oil
3-4 Green Chili

3 tbsp, finely chopped Coriander leaves

3 tbsp, finely chopped Mint leaves

Method

Clean and wash the mutton pieces, add oil, ginger and garlic paste,onion, black pepper, turmeric powder & mix well,

pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender.

After the mutton mixture is tender,Add little water,lemon,Green chili and garam masala powder stir it.

Then leave it for low heat till the thin layer of oil appears on the bottom surface and cover the pan leave till the gravy is thick,stir every 5 minutes.

Add salt to taste,Do not cook on a high heat,simmer heat

add the coriander leaves & mint leaves cover.

Remove from the heat.

Serve hot with khatti-dal,Parathas..

Hyderabadi Paya ki Nihari

2011-06-22T21:41:00.000-07:00

Ingredients

2kg Paya (Trotters)

1 kg Tongue (optional)

1kg Lamb shanks (optional)

2 tbsp Ginger & Garlic paste

For Preparing Gravy

3/4 Onions (finely chopped)

1 tbsp Red chili powder

1/4 tbsp Turmeric powder

2 tbsp Garam Masala

5 tbsp flour paste/ Curd

3tbsp Lemon Juice (optional)

4-6 Green Chili

Salt to taste

1 cup Oil

Potli Ka Masala Powder:

Take Muslin Cloth and put the masala into the cloth & make a not to it.

You can get the Readymade Masala from the Indian grocery if you are not able to find it here it the below

Ingredients

· Khashkadi,

· Coriander

· Pankijad,

· Bay Leaf,

· Sandal powder,

· Stone flowers,

· Gulab phool,

· Black pepper,

· Kawabchini,

· Kapoor kajili,

· Cardamom big

· Salt and

· Special gram masala.

For Garnish

Fry Onions

Coriander leaves (finely chopped)

Mint leaves (finely chopped)

Wash the Paya and drain well.

In a pressure cooker at medium high heat, add Paya, ginger garlic paste and Gram masala. Let pressure cook for about 10 minutes until the Paya is tender.

Meanwhile,

In a large saucepan at medium heat, add 2 cups oil,

Add onions and fry to golden brown, take out onions (keep few fried onions for garnishing).

Then add Paya, red chili powder, Turmeric powder, green chili,lemon, salt,

and stir well and pour water into it.Add flour paste and potli ka masala.

Allow to cook in low heat for 1-2 hours till the thin layer of oil appears on the bottom surface

Remove from the heat.

Garnish with Fry Onions,

Coriander leaves (finely chopped), Mint leaves (finely chopped)
Serve hot with Parathas/Naan

This recipe goes to Souper Sunday

Hyderabadi Breakfast Ande Ka Khagina

2010-05-08T09:04:00.000-07:00

Ande ka Khagina its a Popular Hyderabadi Breakfast recipe,
which is serve with hot parathas...

Ingredients:
2 Egg
1 Onion
1 tbsp Ginger garlic paste

1 tbsp Red chilli powder
1 tbsp Turmeric powder
Coriander Leaves (Finely chopped)
Mint Lesves (Finely chopped)
2 Green Chili
3 tbsp Oil
Salt to taste

Method:

In a large non-stick saucepan/Khadhai at medium heat, add oil.

Add onions and fry till golden brown.

Then Add the ginger & garlic paste and fry for two minutes.
Add red chilli powder, turmeric powder, green chillies & salt to tatste.

Then add the well-beaten egg and the chopped coriander, mint and cover the pan leave it for low heat till eggs are well done.
stir briskly.
Remove from the heat.

Mughlai kofta Briyani

2010-05-06T22:55:00.000-07:00

Ingredients:
1 Kg Lamb/Beef Mince
4 Cups Basmati Rice
2 large- sliced Onion
2 Cup Oil

For Kofta
1 1/2 tbsp Ginger garlic paste

1 tbsp Red chilli powder
1 tbsp Turmeric powder
1 tbsp Black pepper powder
1 tsp Garam Masala powder
Coriander Leaves (Finely chopped)
Mint Lesves (Finely chopped)
2 Green Chili
4 tbsp Lemon Juice
1 Egg
Salt to taste
Oil (as required)

For Preparing Gravy (Aqni)
1 1/2 cup Yogurt
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tbsp Turmeric powder
1 tsp Garam Masala powder
2 big pinch Saffron threads
4 tbsp Lemon
2-4 Green Chilli
Corainder Leaves (finely choppped)
Mint Leaves (finely chopped)
salt to taste
4 tpsb Oil

Preparing Basmati Rice
1 tbsp Caraway seeds/Shah Zeera
4 Black Peppercorns
4 Green Cardamoms
2 Cinnamon sticks
2Cloves
Salt to taste

For Garnish
1 tbsp Ghee
Coriander (finely chopped)
Mint (finely chopped)
Yellow colour
2 boil Eggs (optional)
2 tbsp Toasted sliced Almonds
Fry Onions

Method:
Wash the rice and soak it in surplus water for about 1-2 hour.

For Preparing Kofta
Wash the mince and drain well.
In a Mixing blow Add raw mince, gingar and garlic paste, red chilli powder, turmeric powder,salt, green chilli,black pepper powder, garam masala powder, egg, coriander leaves, mint leaves and mix well.
leave for the Marinading for 2 hours.
After 2 hours marination, let the mince grind to a smooth paste.

Then take a small ball mixture of mince, make it round shape balls on your palm,to make Kofta.

Meanwhile,In a non-stick pan add oil at medium heat.

Then fry them in hot oil.
Let it fry until it is golden brown, about 3-5 minutes.
Remove from the Heat.

For Preparing fry Onion
In a large saucepan at medium heat, add 2 cup oil.
Add onions and fry to golden brown,take out onions(these are used for garnishing).

For Preparing Kofta Gravy (Aqni)

Meanwhile In a blender or food processor add Yogurt,coriander leaves, mint, green chilies, and blend to a paste.
In a large saucepan add oil at medium heat,
add the blend yogurt and add red chilli powder, Turmeric powder,Black Peppercorns,lemon,salt, garam masala powder
And stir well and let it cook for 25-30 minutes until you see oil floating on top well.
Then Add Kofta and Fry onions,corainder,mint and saffron mix well.leave it for few minutes.

Water along with spices
Meanwhile,In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is half done, 2-3 minutes.
Drain the rice and keep aside.

Spread the drained half cooked rice and arrange a layer over the kofta Gravy in the vessel.
Again, spread another layer of rice with the kofta, chopped corainder, mint, fried onions,Toasted sliced Almonds,Ghee and yellow colour.

Cover the vessel properly with aluminium foil or cover with cotton cloth so that no steams can escape so the nice steam has formed inside.

Allow to cook in low heat for 15 minutes,
untill the Gravy is dried up, close the heat, but leave the saucepan on the hot stove so that a nice steam forms.
Let the dish rest for 15-30 minutes.

Serving Briyani with Dahi ki chutney,Baghare Baingan, kachumber (diced cucumber, tomato and onion salsa),Mircha-ka-salan

Gawar ki phalli

2010-05-06T00:21:00.000-07:00

Ingredients:

1/2 kg Bone/boneless Lamb/Beef -Meat
1/2 kg Cluster beans (Gawar ki Phali finely chopped)
2 Onions (finely chopped)
1 Potato (finely chopped)
1 tbsp Ginger paste & Garlic paste
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
Salt to taste
5 tbsp Oil

3 Green Chilli
Coriander leaves (finely chopped)
Fenugreek Leaves optional (Methi -finely chopped)

Method

Clean and wash the mutton pieces, add oil, ginger and garlic paste,onion, red chilli powder, turmeric powder & mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender.

After the mutton mixture is tender,Then in a large cooking bowl add it at a mediume heat.
Meanwhile Wash the Cluster beans and string them.From Top to tail and finely chop them into half inch strips
Add chopped Cluster beans, potato and 1/4 cup of water as per the requirement and mix well

Then Add salt to taste,green chilli,
Do not cook on a high heat simmer heat,

Then add the coriander leaves & methi leaves (optional) cover the pan leave for 10-15 minutes
untill all the liquid evaporates,
let the Cluster beans and potato is soft & tender.

Then stir for 5 minutes.
Remove from the heat.

Serve hot with Bagara-khana, Dalcha, khatti-dal & Mutton-korma,Parathas..

Hyderabadi Palak ka salan

2010-05-04T03:01:00.000-07:00

Ingredients:

1/2 kg Bone/boneless Lamb/Beef

1 kg Spinach (Palak)

1 Onions (finely chopped)

1 tbsp Ginger paste & Garlic paste

1 tbsp Red chilli powder

1/4 tbsp Turmeric powder

Salt to taste

5 tbsp Oil

2-3 Green chilli

Coriander leaves (finely chopped)

Method

Clean and wash the mutton pieces, add oil, ginger and garlic paste, onion, red chilli powder, turmeric powder & mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender.

After the mutton mixture is tender,Then in a large cooking bowl add it at a mediume heat.

Add chopped spinach and green chilli and mix well,

Add salt to taste,Do not cook on a high heat,simmer heat and add the coriander leaves cover the pan leave for 15-20 minutes

let it untill all the liquid evaporates,

untill the spinach is soft & tender.

Then stir for 5 minutes.

Then leave it for low heat till the thin layer of oil appears on the bottom surface

Then stir for 5 minutes.

Remove from the heat.

Serve hot with Khatti-dal,Parathas..

This recipe goes to divya's Event

Healing Foods Spinach Roundup

Fry Chicken and Crispy Chips

2010-05-03T06:08:00.000-07:00

Ingredients:

For Marinading Chicken
1 Kg Chicken Dumsticks
1 1/2 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tbsp Turmeric powder
1 tsp Garam Masala powder
4 tbsp Lemon
Salt to taste

2/3 Potatoes (Peel and cut thin slices)
1 cup Plain Flour
Red colour ( optional)
2 1/2 Cup Canola Oil

For Garnish
3 tbsp Coriander (finely chopped)
3 tbsp Mint (finely chopped)

Method

In a mixing bowl, add ginger-garlic paste,red chilli powder,turmeric powder,garam masala,salt,lemon juice,then mix it all well, leaves the chicken.
Cover the bowl with a plastic wrap and let the chicken marinate for about 5 hours in the refrigerator.

For Preparing crunchy chunky Potatoes Chips

Peel the potatoes and cut into thin slices/thick chips.
Try to keep them the same size so they cook evenly

Then in a saucepan add potata,salt in water at medium heat,let it boil,
Make sure it half cook don't over cook,potatoes will become too soft and break.

Then Drain the potatoes and lay them on a tray
let it keep in the fridge for at least 5 hours it allows to make them crispy on the outside.

Method For Preparing Fry chicken and chips

In a large non-stick saucepan/Khadhai at medium heat, add oil and for deep frying.

Then add the frozen chips.
Fry till they change color into golden brown and drain on a Paper Towel.Sprinkle salt on the chips.

Meanwhile,In a mixing bowl add plain flour, coriander leaves, mint leaves and Red colour (optional)
Add water to make thick paste.

Then add chicken into plain flour paste well coated.
Fry in oil for 10-15 minutes at mediume heat untill golden brown and drain on a Paper Towel.

Serve hot with ketchup,khatti-dal...

Tomatar aur chicken ka salan

2010-05-01T20:05:00.000-07:00

Ingredients:
1/2 kg Bone/boneless Chicken
1 Onions (finely chopped)
2 Tomato (finely chopped)
1 tbsp Ginger paste & Garlic paste
2 tbsp Red chilli powder
1/4 tbsp Turmeric powder
1 Gram masala powder
2 Green Chilli
1 tbsp Lemon juice (optional)
Salt to taste
5 tbsp Oil

3 tbsp,finely chopped Fenugreek Leaves (Methi optional)
3 tbsp, finely chopped Coriander leaves
3 tbsp, finely chopped Mint leaves

Method

In a large non-stick saucepan add oil at medium heat,Add onion and fry till they are slightly golden in colour.

Add ginger & garlic pastes, fry for 1 minute.then add tomato, fenugreek (methi) leaves, red chilli powder, turmeric powder, green chilli and mix well,stir it till tomatoes gets smooth and mushy.

Then Clean and wash the Chicken pieces, add it, powder & mix well,without adding too much of water,until the chicken is tender.

Then leave it for low heat till the thin layer of oil appears on the bottom surface and cover the pan leave till the garvy is thick,stir every 10 minutes.

Add salt to taste,Do not cook on a high heat,simmer heat and add the coriander leaves & mint leaves cover.

Remove from the heat.

Serve hot with khatti-dal,Plain Rice,Parathas..

Gosht ka salan

2010-04-28T21:37:00.000-07:00

Ingredients:

1/2 kg Bone/boneless Lamb/Beef -Meat
2 Onions (finely chopped)
1 tbsp Ginger paste & Garlic paste
2 tbsp Red chilli powder
1/4 tbsp Turmeric powder
1 Gram masala powder
1 tbsp Lemon juice (optional)
Salt to taste
5 tbsp Oil
3 tbsp, finely chopped Coriander leaves
3 tbsp, finely chopped Mint leaves

Method

Clean and wash the mutton pieces, add oil, ginger and garlic paste,onion, red chilli powder, turmeric powder & mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender.

After the mutton mixture is tender,Add little water,lemon and garam masala powder stir it.
Then leave it for low heat till the thin layer of oil appears on the bottom surface and cover the pan leave till the garvy is thick,stir every 5 minutes.

Add salt to taste,Do not cook on a high heat,simmer heat and add the coriander leaves & mint leaves cover.
Remove from the heat.
Serve hot with khatti-dal,Parathas..

Hyderabadi Kachche Murgh ki Dum Biryani- II

2010-04-25T21:48:00.000-07:00

There are two traditional methods of preparing the Hyderabadi Biryani.

Kachchi yakhnni Briyani is prepared with raw meat which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) cooked on Dum (slow cook).

Pakki briyani (cooked gravy),the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel already cooked before baking.

Hyderabadi Murgh Briyani -II (Kachche yakhni ki Briyani)

Ingredients:

1 1/2 Kg Bone/Boneless Chicken
4 Cups Basmati Rice
3 large- sliced Onion
2 Cup Canola Oil

For the Marinading Chicken
11/2 cup Yogurt
1 1/2 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tbsp Turmeric powder
1 tsp Garam Masala powder
2 big pinch Saffron threads
4 tbsp Lemon
4 Green Chillies
Coriander (finely Chopped)

Mint ( finely chopped)
Salt to taste

For Preparing Basmati Rice

1 tbsp Caraway seeds/Shah Zeera
4 Black Peppercorns
4 Green Cardamoms
2 Cinnamon sticks
2 Cloves
Salt to taste

For Garnish

2 tbspGhee
3 tbsp Coriander (finely chopped)
3 tbsp Mint ( finely chopped)
Yellow colour
2 boil Eggs (optional)
2 tbsp Toasted sliced Almonds
Fry Onions

Method:
In a large bowl ,Add the chicken marinate with yogurt,ginger garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, Saffron, Lemon, Fried Onions, Green Chillies, Coriander (finely Chopped), Mint ( finely chopped),Salt to taste and oil mix well.
Cover and leave in the fridge for overnight.

Wash the rice and soak it in surplus water for about 1/2 hour.
In a large saucepan at medium heat, add 2 cup oil.
Add onions and fry to golden brown,take out onions(these are used for garnishing).

Fried Onions

Meanwhile,In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.
let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice.

Then Take a large vessel/non stick vessel,
Add half Marinade Raw Chicken with the little water and oil in the vessel,For the the First Layer ,Spread the drained half cooked rice over.
Spread evenly the chopped corainder, mint, fried onions,Toasted sliced Almonds, & Ghee.

Then For the Second Layer, add left over marinade raw chicken Spread the drained half cooked rice,spead evenly the chopped coriainder,mint,fried onions,toasted almonds ghee and yellow.

Then Cover the vessel properly with aluminium foil or cover with cotton cloth or seal with wheat dough,then place a heavy weight over the lid ,so that no steams can escape so the nice steam can formed inside.

Place the biryani vessel on the iron tawa and cook on low flame.
Allow to cook in very low heat for 1 hours,close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.

Serving Briyani with Dahi ki chutney,Baghare Baingan, kachumber (diced cucumber, tomato and onion salsa),mircha-ka-salan.

Hyderabadi Dalcha

2010-04-24T08:12:00.000-07:00

Ingredients:

1/2 kg Lamb/Beef Meat

2 Onions (finely chopped)

2 Tomato (finely chopped)

1 BottleGourd (Kaddu)

1 cup Tuvar dal/Chana Dal (Yellow lentils)

Raw Tamarind juice (imli ka khata)/Lemon juice

3 tbsp Ginger paste & Garlic paste

1 tbsp Red chilli powder

1/4 tbsp Turmeric powder

1 tbsp Gram masala

2 Cinnamon sticks (loung)

2 Green chillies

6-8 Curry leaves

Salt to taste

5 tbsp Oil

3 tbsp, finely chopped Coriander leaves.

Method

Clean and wash the mutton pieces, add ginger and garlic paste & onion, pressure cook the for 3/4 whistles without adding too much of water,until the meat is tender, Then Keep aside.

Then again In a pressure cooker at medium high heat, add tuvar dal /chana dal, ginger garlic paste,Let pressure cook for about 15-20 minutes until the lentil is tender(paste),Keep aside.

In a large non-stick saucepan add oil at medium heat,

Add tomatos, ginger garlic paste, red chilli powder, turmeric powder,green chilli and mix well.

Now after a couple of minutes add salt,do not cook on a high heat,simmer heat and cover the pan leave till smooth.

You need to now stir it till tomatos gets smooth and mushy.

At this stage add 1 cup water and bottlegourd in the pan.Then cover the pan let it cook until bottlegrourd half cook.

Than add the lentil paste,imli ka kahta, green chilli, gram masala,cinnamon sticks & curry leaves.

Cover the pan leave for 20-25 minutes untill the oil appears on the bottom surface.

Remove from the heat.

Garnish with coriander leaves & serve with Bagara-khana,plain rice,Sem ki phali,binis-ki-phalli..

Hyderabadi Bagara Khana

2010-04-23T03:52:00.000-07:00

INGREDIENTS

4 cups Basmati rice (washed and soaked in water)
2 tbsp Ginger and garlic paste
1 Onion (sliced finely)
4 Green Cardamoms
2 Cinnamon sticks (loung)
2 Cloves
1 1/4 tbsp Caraway seeds (Shah Zeera)
4 tbsp oil
Salt to taste.

For Garnish

1 tbsp Ghee
Coriander leaves (finely chopped)
Mint leaves (finely chopped)
2 boil Eggs

Method
Wash the rice and soak it in surplus water for about 1 hour.

Then In a large saucepan add oil at medium heat,
Add onion and fry till they are slightly golden in colour.

Add ginger & garlic pastes, fry for 1 minute.Then pour water along with cloves, cardamom, cinnamon, caraway seeds and salt.
let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is done.
Remove from the heat.
This Recipes goes to Priya's cumin-seeds-event

Garnish with Ghee,Coriander leaves and mint leaves.

Serve hot with mutton-mahekhaliya, kofta-curry, dalcha, Dum-ka-murgh, Mutton-korma , Sem ki pahli, binis-ki-phalli-ka-salan...

Kofta (Meat Balls)

2010-04-23T03:14:00.000-07:00

Ingredients

1/2 kg Lamb/Beef/chicken Mince
1 Onions (finely chopped)
3-4 Green Chilli (finely chopped)
Coriander leaves (finely chopped)
Mint Leaves (finely chopped)
1 tbsp Ginger paste & Garlic paste
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
1/2 tbsp Black peper powder
1 tbsp Gram masala
1 tbsp Lemon juice
Salt to taste
5 tbsp Oil

Method
Wash mince & drain thoroughly.

In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & fry till they change color.
Add ginger & garlic pastes, fry for 1 minute.

Add mince,red chilli powder, turmeric powder,salt, green chilli,black pepper powder,garam masala powder,coriander leaves, mint leaves and mix well.

At this stage there will be some liquid from the mince in the pan. You need to now allow the mince to cook in its own liquid until all the liquid evaporates.cover the pan and leave.
Remove from the heat.

The mince should not be watery it should be able to make balls of the mixture Once cooked,let the mince cool down and grind to a smooth paste.
Then add coriander leaves & mint leaves mix well.
Then take a small ball mixture of mince, make it round shape balls on your palm,to make Kofta.

Small Round Shape Kofta

Meanwhile,In a non-stick pan add oil at medium heat.
Then fry them in hot oil.
Let it fry until it is golden brown, about 3-5 minutes.
Remove from the Heat.

Kofta into a serving dish with khatti-dal,Paranthas,tamatar-ki-chutney.....

Here goes the recipe to Iftar-Moments-Hijri-1432-event

Hyderabadi Kofta Curry

2010-04-23T02:53:00.001-07:00

Ingredients

For Preparing Kofta

1/2 kg Lamb/Beef Mince

1 Onions (finely chopped)

3-4 Green Chilli (finely chopped)

Coriander leaves (finely chopped)

Mint Leaves (finely chopped)

1 tbsp Ginger paste & Garlic paste

1 tbsp Red chilli powder

1/4 tbsp Turmeric powder
1/2 tbsp Black peper powder

1 tbsp Gram masala

1 tbsp Lemon juice

Salt to taste

5 tbsp Oil

For Roated and Ground Masala

2 Onions (finely chopped)

1/2 cup Poppy seeds (khus khus)

1/2 cup Groundnut (Pali skins removed after roast)

1/2 cup Coconut powder

2 cup Plain Yogurt beaten

1 tbsp Ginger & Garlic Paste

1 tbsp Garam Masala

4 tbsp Lemon

1 tbsp Red chili powder

1/2 tbsp Turmeric Powder

1/4 cup oil

salt to taste

For Garnishing

Coriander leaves, Mint Leaves and Green chillies washed and fine chopped.

Method for preparing Kofta

Wash mince & drain thoroughly.

In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & fry till they change color.
Add ginger & garlic pastes, fry for 1 minute.

Add mince,red chilli powder, turmeric powder,salt, green chilli,black pepper powder,garam masala powder,coriander leaves, mint leaves and mix well.

At this stage there will be some liquid from the mince in the pan. You need to now allow the mince to cook in its own liquid until all the liquid evaporates.cover the pan and leave.
Remove from the heat.

The mince should not be watery it should be able to make balls of the mixture Once cooked,let the mince cool down and grind to a smooth paste.
Then add coriander leaves & mint leaves mix well.

Small Round Shape Balls of Mince

Then take a small ball mixture of mince, make it round shape balls on your palm,to make Kofta.
Meanwhile,In a non-stick pan add oil at medium heat.

Then fry them in hot oil.

Let it fry until it is golden brown, about 3-5 minutes.

Method For Preparing Curry

In a large non-stick saucepan/Khadhai at medium heat, Add sesame seeds, groundnut, coconut powder, one by one separatly and fry without oil for 1 minute-or till slightly darker in color and then grind to a fine smooth paste keep aside.

Then in a large cooking bowl add oil at medium heat and add the yogurt,mix all fine paste and add ginger & garlic paste, red chilli powder, turmeric powder, garam masala, salt, lemon and mix it well and leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now add,salt to taste, green chilli, coriander leaves,& mint leave cover the pan leave for 20-25 minutes untill the raw smell of mixture paste evaporates..Do not cook on a high heat,simmer heat and cover the pan leave till the garvy is thick,stir every 5 minutes.

As the curry is thick gravy add the koftas,leave for 5 minutes,and remove from the heat.

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Garnished with fresh coriander leaves and mint leaves.

Remove pan from heat and Kofta curry into a serving dish with Naans,Plain rice,Paranthas,Bagara-khana .....

Binis ki Phalli ka salan

2010-04-21T14:47:00.000-07:00

Ingredients:

1/2 kg Bone/boneless Lamb/Beef -Meat/Mince

1/2 kg Green Beans (binis ki phalli)

1 Onions (finely chopped)

1 Tomato (finely chopped)

1 Potato (finely chopped)

1 tbsp Ginger paste & Garlic paste

1 tbsp Red chilli powder

1/4 tbsp Turmeric powder

Salt to taste

5 tbsp Oil

3 tbsp, finely chopped Coriander leaves

3 tbsp, finely chopped Mint leaves

Method

Clean and wash the mutton pieces, add oil, ginger and garlic paste,onion, tomato, red chilli powder, turmeric powder & mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender.

After the mutton mixture is tender,Then in a large cooking bowl add it at a mediume heat.

Add chopped green beans, potato and 1/4 cup of water as per the requirement and mix well,

Add salt to taste,Do not cook on a high heat,simmer heat and add the coriander leaves & mint leaves cover the pan leave for 15-20 minutes untill the green beans and potato is soft & tender.

Then stir for 5 minutes.

Remove from the heat.

Serve hot with khatti-dal, Dalcha & bagara-khana,Parathas..