HYDERABAD STYLE

What can be more delicious in Hyderabad than Hyderabadi Biriyani..........


HYDERABAD BIRIYANI
Preparation:
take 1 kg of meat
Marinate the meat with the following ingredients..........
2 spoon of ginger/garlic paste
1 spoon of red chili powder
1 spoon of garam masala
1/2 cup of fried onions (fried till golden brown)
1 cup of chopped coriander leaves
few mint leaves
4-5 green chilies
salt
6-7 spoons of pure ghee
4-5 spoons of yogurt/fresh cream...........................for 3-4 hours, the longer you keep the better taste
cook basmathi rice with...........
1 packet of whole spices (20 gms)
a pinch of salt
2 bay leaves...........allow it to boil for 5-6 minutes only
Method:
Take a wide vessel (usually a copper handi)
spread the marinated mutton onto the base of the vessel
spread the rice next
pour 1 cup of pure ghee
1/2 cup of saffron water (saffron soaked in water for 30 minutes)
sufficient water, according to the quantity of rice
close the lid of the handi by wheat dough , so that the steam will not escape and the aroma remains inside the handi
place it on the fire for 10 minutes
Serve it hot
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DRY PEPPER CAPSICUM CHICKEN
Preparation:
marinate chicken with salt, 1 spoon of lime juice, 2 spoons of yogurt
chop 2 onions
chop 2-3 medium capsicum
Method:
Heat 3 spoons of oil in a pan
+chopped onions..........fry until brown
+chopped capsicum.........fry well
+6-7 whole pepper pods
+1 spoon of ginger/garlic paste
+chicken pieces
+salt..............close lid and allow it to cook until the chicken becomes tender, do not add any water
+2 spoons of fresh cream
+1 spoon chili powder
+1 spoon of pepper powder............close lid, low flame for 10 minutes
Garnish with tomatoes and green chilies
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SPINACH DAAL
Preparation:
cook i cup of tur daal
chop 2 bunch of spinach
Method:
heat 3 spoons of oil in a pan
+1/2 spoon of mustard seeds............wait till it breaks
+1/2 spoon of cumin seeds
+2-3 dry red chilies
+few curry leaves
+pour the cooked daal
+pinch of turmeric powder
+spinach.............close lid, give it a boil till the spinach dissolves
+1/2 spoon of red chili powder
+1/2 coriander powder
+1/2 spoon jeera powder
+1/2 spoon sambar powder
+salt
Serve it hot with rice


Hyderabadi Biryani has a fascinating history. Biryani is believed to have been brought to India by Taimur Lang. The classic version of biryani originated in the Mughal courts and the Mughals fused it with cooking influences from Persia. The Mughal emperor Aurangzeb is credited with bringing the dish to Hyderabad when he invaded the South. Since then, this rich and aromatic dish made from rice, meat and exotic spices has become an integral part of Hyderabadi cuisine.


Hyderabadi Biryani
Ingredients
Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Saffron - 2 pinch of Saffron, immerse in water
Saffron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste
Method:
1. Cut the meat into 4" square pieces and wash it
2. Add ginger-garlic paste to the washed meat and marinate it for 1 hour.
3. While marinating, cut the onions into thin strips lengthwise and fry the onions in the oil on low flame till it becomes golden brown.
4. Now remove the golden brown onions from the oil and spread it on the plate. When it cools, crush it with your hand.
5. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinnamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and Saffron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, cinammon, cardamon, shazeera, clove, coriander leaves, mint leaves, 2 green chillies cut length-wise. Now put on flame till the rice becomes half cooked. Then remove it from the flame. Drain out the water completely. Now, spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron colour and ghee and remaining part of the crushed onion.
7. Now cover the utensil with lid tightly. Keep it on a very low flame. After 1/2 hour exactly take it out from the flame.
8. Now your delicious tasty Hyderabadi Biryani is ready to eat. Serve hot with curd chutney or with Bagare Baigan Curry.


Chops Masala

mutton chops - 1 kg
onions - 6, thinly slices
oil - 6 tbsp
ghee - 3 tbsp
turmeric powder - ½ tsp
ginger garlic paste - 2 tbsp
curry leaves - few
tomatoes - ¾ cup, finely chopped
lime - 2
salt to taste
For Masala paste: (Grind Together)
black pepper corns - 3 tsp
cumin - 2 tsp
coriander powder - 2 tsp
cloves - 6
cinnamon - 8 cm piece
chili powder - 2 tsp
green chilies - 10 or to taste
grated copra(dry coconut) - 3 tbsp
corriander leaves - 1 cup

Introduction to Andhra Recipes
1. Wash the chops and squeeze out water.
2. Mix with a handful of sliced onions, turmeric and salt. Keep aside.
3. Prepare the masala paste.
4. Heat 3 Tbsp of oil in a pressure pan.
5. Add 1 Tbsp of ginger garlic paste and fry.
6. Add the masala paste and fry till brown.
7. Add chops and fry well.
8. Add enough water and pressure cook for 10 minutes.
9. Meanwhile in another pan heat remaining oil and ghee.
10. Add remaining onions and few curry leaves.
11. When onions turn brown, add remaining ginger garlic paste and fry.
12. Add tomatoes and fry till oil separates.
13. Add cooked chops, simmer for a few minutes till the gravy is thick and coats the chops.
14. Remove from fire.
15. Add lime juice.
Serves: 6 to 8




Nizami Chicken Curry


Time: 15-30mins
Ingredients:
chicken - 4
cashew nuts - 1 cup (soak in boiling hot water)
Grind All:
2 tsp - jeera
4 tbsp - khus khus
20 pods - cardamom
some - cloves
cinnamon
15 - dry chilies
turmeric powder
2 - coconut
Method:
1. Extract coconut milk from 2 coconuts.
2. Heat oil+ ghee.
3. Fry 4 sliced onions.
4. Add ginger-garlic paste, fry well.
5. Add ground masala, bay leaves, fry for some time.
6. Add 1 cup curds, mix well.
7. Simmer for some time.
8. Add thin coconut milk and chicken, and salt.
9. When chicken is half cooked add finely chopped green chilies, drained cashew nuts and coriander leaves.
10. Add thick coconut milk and little fresh cream.
11. Give one boil and remove.




Mamidi Annam (Mango Rice)



hot cooked rice - 3 cups
grated mango - 1 cup
Dry Masala (Roast and Powder):
cumin - ½ tsp
fenugreek - ¼ tsp
corriander seeds - 1 tsp
Dal mixture:
bengal gram dal - 4 tbsp
black gram dal - 1 tsp
roasted gram - 1 tbsp
chilli powder - ½ tsp
turmeric powder - ½ tsp
grated copra - 2 tbsp
salt - to taste
For Seasoning:
oil - 2tbsp
mustard - 1 tsp
cumin - 1 tsp
black gram dal - 1 tsp
small round red chillies - 2
green chillies, slit - 2
curry leaves - few

Introduction to Andhra Recipes
1. Mix grated mangoes with dry masala powder and salt to taste.
2. Spread in a wide plater. Cover with hot cooked rice and keep aside.
3. Cook bengal gram dal with black gram dal, chilli powder, turmeric powder and salt till soft but not mushy.
4. Adding the roasted gram towards the end of cooking.
5. Mix in the grated coconut.
6. Heat oil for seasoning in a kadai.
7. Add all the seasoning ingredients one by one in the given order.
8. Add the rice with the mango and the dal mixture.
9. Mix gently and keep covered on a low flame for 5 minutes.
10. serve hot.
Serves: 3 to 4
Note:
Use firm mature mangoes, just beginning to ripen



Hyderabadi Kachhe Gosht Ki Biriyani

mutton - 1/2 kg
curds - 3/4 cup
green chilies - 6
ginger - 3cm
garlic - 10-12 flakes
mint leaves - 3tbsp, chopped
coriander leaves - 3 tbsp, chopped
chili powder - 1 ½ tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1 tsp
salt - to taste (2 tsp)
onions - 2 cups, thinly sliced
For Rice:
basmathi rice - 1 ½ cup
water - 3cups
cloves - 3
cardamoms - 3
cinnamon - 2 pieces
pepper corn - ¼ tsp
sai jeera - a pinch
saunf - ½ tsp
bay leaf - 1
salt - to taste
For Season Mutton:
ghee - 2 tbsp
oil in which onion was fried - 3 tbsp
cloves - 3
cardamoms - 3
cinnamon - 2 pieces
star annise - 1
sha jeera - a pinch
saunf - 1/2 tsp
tomato - 1, cut into 4
pepper corns - 1/4 tsp
Others:
turmeric powder - 11/4 tsp
saffron - a big pinch ground in little milk
lime juice - 2 tsp
fried onion slices, raisins and cashew nuts to garnish

Introduction to Andhra Recipes
Marinade for Mutton:
1. Deep fry onions in moderately hot oil till golden and crisp.
2. Drain on kitchen paper, cool and crush with your hand. Crush ginger, garlic and chilies together.
3. Mix all the ingredients together, cover tightly.
4. Marinate in refrigerator over night or at least for 4 hours at room temperature.


For Rice:
1. Wash rice well and drain.
2. Mix with rest of the ingredients and heat till boiling.
3. Lower the flame and boil gently for 3 minutes.
4. Drain and reserve the water and the rice
1. Preheat oven to 200 C
2. Heat ghee and oil in a fry pan.
3. Add all the spices, fry 1 minute.
4. Add tomato and mutton.
5. Transfer to a square or rectangular baking dish.
6. Add strained rice on top.
7. Mix reserved rice water with lime juice, turmeric and saffron.
8. Pour into the pan. Cover and seal well with aluminum foil.
9. Traditionally wheat flour mixed to a stiff paste with water is used for sealing.
10. Place the pan in oven
11. Place a baking tray over the foil and add about ½ cup of water in it.
12. This will prevent the rice on top layer drying out and bake for about 1 hour.
13. Lower the heat to 150 and bake further for 15-20 minutes.
14. Switch off the oven and leave the biriyani there for at least 15 more minutes or till serving (up to 1 hour).
15. Switch Just before serving, break the seal, gently mix the contents and sprinkle the garnish on top.
Serves: 4
Note:
This is one of the most famous dishes of Hyderabdi cuisine. It is generally cooked in large quantities for "get togethers" and celebrations. It is often cooked out doors on charcoal or wood fire. This recipe is adapted for modern kitchens. The challenge in preparing this dish is to cook the mutton and rice; two ingredients with vastly different cooking time, to cook together and to get both of them perfectly done! Every time I cook this dish, I marvel at all the science and technique involved and it was evolved centuries ago. Marinating the mutton in refrigerator gives excellent results. So start the biriyani previous night if possible. Use the best quality of tender mutton.


Pesarattu
Whole green gram - 1 cup
Raw rice - ¼ cup
Green chillies - 2-3
Ginger - 1 cm
Salt - to taste
Soak gram and rice together for 6-8 Hrs. Grind with rest of the ingredients to a smooth, thick batter.
For Topping
Oil - 2 Tbsp
Cumin - 1 tsp
Minced green chillies - 1 Tbsp
Minced onion - 1 cup
Grated coconut - 1 cup
heat oil, fry cumin, green chillies and onion. mix with coconut.
1. Heat a thick flat griddle, preferably non stick, till few drops of water, sprinkled on it sizzle and evaporate quickly
2. Lower the flame,Pour about ½ cup of batter on it and spread quickly with the back of a laddle, as thin as possible. ( It will be slightly thicker than standard dosa)
3. Drizzle some oil all round and on top.
4. Cook on medium heat till the under side is well browned.
5. Sprinkle some filling on ½ the dosa and fold the other ½ to cover the filling. Serve hot with a chutney.




Biyam Pindi Rotti (Rice Flour Rotis)

rice flour - 1 cup
water - 2 cups
oil - 1 tbsp
mustard - 1\2 tsp
curry leaves - few
green chilies - 2, chopped
chopped onion - 1 tbsp
salt - to taste
oil - to roast the rotis

Introduction to Andhra Recipes
1. Heat 1 tbsp oil, season with mustard and curry leaves.
2. Add to the water.
3. Add green chilies, onion and salt .Place on fire.
4. When the water begins to boil.
5. Add the rice flour and cook stirring till the mixture forms a smooth lump. Allow to cool.
6. Take a little dough and with wet hand, flatten into a round rotti on a plastic sheet or a piece of banana leaf.
7. Transfer to a hot tawa and cook both sides with a little oil.
8. Use all the dough thus.





Mint Chutney


mint leaves - 2 cups
oil - 2 tbsp
red chillies - 4 to 5
black gram dal - 1 tsp
mustard - 1 tsp
tamarind - size of a lime
salt - to taste

Introduction to Andhra Recipes
1. Extract a thick juice from tamarind.
2. Heat the oil, roast chilies, dal and mustard.
3. Remove and add mint to the remaining oil and fry well.
4. Grind all these together with tamarind.
5. Add salt to taste.



Peanut Chutney
roasted peanuts - 200 gms
red chillies - 3 to 4
gingily seeds - 2 tbsp
tamarind - ½ tsp
salt - to taste
oil - 2 tbsp
mustard - 1 tsp
black gram dal - 1 tsp
curry leaves - few

Introduction to Andhra Recipes
1. Roast red chillies and gingily seeds.
2. Grind with peanuts, tamarind and salt.
3. Season with oil, mustard, dal and curry leaves.




Sajjappalu
rawa (semolina) - 1 cup
ghee - 2tbsp
sugar - 1\2 cup
water - 1 cup
milk - 1\2 cup
cardamom powder - 1\2 tsp
maida (flour) - 1 1\4 cup
salt - a pinch
oil - to deep fry

Introduction to Andhra Recipes
1. Roast rawa with ghee. Add sugar, water and milk. Cook till thick. Add cadamom powder. Allow to cool.
2. Add salt to Maida. Add enough water and knead into soft dough.
3. Take a small portion of dough and flatten on gresed palm.
4. Place some rawa mixture on it. Fold the dough over it and cover completely.
5. Flatten this ball on a greased plastic sheet like a small, thick puri.
6. Deep fry in hot oil till golden brown.
7. Make all the sajjappalu in the same way.
8. Serve hot or at room temperature.
Serves: 3 to 4




Gongura Mamsam (Mutton with Sorrel)
gongura (sorrel) - 4 bunches
shukkan (khatta palak) - 1 bunch
mutton - ½ kg
oil - 2 tbsp
onions - 2, sliced
chili powder - 1 tsp
coriander powder - 1 tsp
turmeric powder - 1/4 tsp
green chilies - 20 or to taste
ginger garlic paste - 1 tbsp
cloves - 4
cinnamon - 3 to 4 pieces
salt - to taste
For Seasoning:
oil - 2 tbsp
mustard - 1 tsp
black gram dal - 1 tsp
red chili - 1, broken in 2 pieces

Introduction to Andhra Recipes
1. Clean and chop the greens.
2. Cut mutton into bite size pieces.
3. Heat 2 Tbsp of oil in a pressure pan.
4. Add onions and 2 slit green chilies.
5. Fry till brown. Add ginger garlic paste and fry.
6. Add mutton, chili powder, coriander powder, turmeric powder and salt.
7. Add 1 cup of water and pressure cook for 15 minutes.
8. Mean while powder cloves and cinnamon.
9. Cook greens with reaming green chilies and salt.
10. Cool and grind to a paste.
11. Heat oil for seasoning.
12. Add mustard, black gram dal and broken red chilies.
13. Add the green paste and fry well.
14. When the mutton is cooked add the clove and cinnamon powder and thegreens paste.
15. Simmer for 5 minutes and remove from fire.
16. Serve with steamed rice.
Serves: 4


Kakarkai Vepudu (Bitter Gourd Fry)
bitter gourd - ½ kg
oil - to fry
garlic - 8 flakes, sliced
onion - 1 cup, thinly sliced
coconut - ½ cup, grated
green chilies - 2 to 3, sliced
peanuts - 2 tbsp
curry leaves - few
chili powder - 1 ½ tsp or to taste
coriander powder - 1 tsp
salt

Introduction to Andhra Recipes
1. Cut bitter gourd into thin round slices.
2. Sprinkle some salt and keep aside for 15 minutes.
3. Drain the liquid and deep fry in hot oil till the slices are brown and crisp
4. Heat 3 tbsp of oil in afry pan.
5. Add garlic and fry till brown.
6. Add onion, fry till brown.
7. Add coconut, green chilies and peanuts.
8. Fry till coconut and peanuts are golden.
9. Add curry leaves, chili and coriander powders. Fry for few seconds.
10. Add the bitter gourd slices, salt and mix well.
11. Serve as a side dish with rice and curry.
Serves: 4

Mamidi Pappu (Mango Dal)
red gram (toor) dal - 1 cup
green unripe mango pieces - 1 cup
oil - 2 tbsp
mustard - 1 tsp
fenugreek - ¼ tsp
curry leaves - few
green chilies - 8 to 10 or to taste
onion - 1 small, chopped
turmeric powder - ½ tsp
asafetida - little
salt - to taste
sugar - little, optional
coriander leaves - to garnish

Introduction to Andhra Recipes
1. Cook dal till soft.
2. Chop mango into small pieces.
3. Heat oil, season with mustard, fenugreek, asafetida and curry leaves.
4. Add onion and chopped green chilies and fry till light brown.
5. Add turmeric, mango pieces and 1-1 ½ cup of water.
6. Cook till mango is soft.
7. Add dal, salt and simmer for few minutes.
8. Garnish generously with coriander leaves.
Serves: 4


Ulvu Charu (Horse Gram Rasam)
Ingredients:horse gram (kollu, huruli, kulth) - ½ kg
tamarind - size of 2 small limes
cumin - 1 tsp
fenugreek - ½ tsp
corriander seeds - 1 tbsp
pepper - 1 tsp
garlic - 10-15 flakes
cinnamon - 1 piece
cloves - 2
red chillies - 6 or to taste
For Seasoning:
oil - 2 tbsp
mustard - 1 tsp
cumin - 1 tsp
garlic - 4 flakes
curry leaves
sugar or jaggery - little, optional
salt to taste

Introduction to Andhra Recipes
1. Soak Tamarind in 1 cup of water and extract the juice few.
2. Pressure cook Horse gram with 6 cups of water for 45 minutes. Strain and extract stock.
3. Add 2 cups of water to the strained gram, simmer for 10 minutes and strain again to get a some more stock.
4. Add it to the first extract.
5. Roast all the ingredients from cumin to red chilies with little oil and grind with 3 Tbsp of the cooked gram to a paste.
6. Add the paste to the stock.
7. Add tamarind juice, salt and jaggery or sugar if using. Simmer for 10 minutes.
8. Heat 2 Tbsp of oil for seasoning.
9. Add mustard and cumin.
10. When they crackle, add garlic.
11. Fry till brown.
12. Add curry leaves.
13. Add the seasoning to the charu.
Serves: 6 to 8
Note:
This is thicker than usual rasam and thinner than dal or pappu.



Mamidi Annam


Time: 15-30mins
Ingredients:
hot cooked rice - 3 cups
grated mango - 1 cup
Dry Masala (Roast and Powder):
cumin - ½ tsp
fenugreek - ¼ tsp
corriander seeds - 1 tsp
Dal mixture:
bengal gram dal - 4 tbsp
black gram dal - 1 tsp
roasted gram - 1 tbsp
chilli powder - ½ tsp
turmeric powder - ½ tsp
grated copra - 2 tbsp
salt - to taste
For Seasoning:
oil - 2tbsp
mustard - 1 tsp
cumin - 1 tsp
black gram dal - 1 tsp
small round red chillies - 2
green chillies, slit - 2
curry leaves - few
Method:
1. Mix grated mangoes with dry masala powder and salt to taste.
2. Spread in a wide plater. Cover with hot cooked rice and keep aside.
3. Cook bengal gram dal with black gram dal, chilli powder, turmeric powder and salt till soft but not mushy.
4. Adding the roasted gram towards the end of cooking.
5. Mix in the grated coconut.
6. Heat oil for seasoning in a kadai.
7. Add all the seasoning ingredients one by one in the given order.
8. Add the rice with the mango and the dal mixture.
9. Mix gently and keep covered on a low flame for 5 minutes.
10. serve hot.
Serves: 3 to 4
Note:
Use firm mature mangoes, just beginning to ripen


Qubani Ka Meetha



Hyderabadis are known for their love for sweets. No Hyderabadi meal can ever be complete without the finishing touch of 'meetha' (sweet).
One of the hot favourites is the `Qubani Ka Meetha`. This sweet Temptation is served at most Hyderabadi restaurants this dessert can be served with fresh cream, custard or even vanilla ice-cream which will be appreciated by all palates. This dessert is an essential part of any wedding feast in the city. The best part is that this recipe can be easily made at home too. Here's the recipe.
Ingredients : Quantity :
Apricot dried (Whole) (Qubani) 200 gms
Sugar 60gms
Fresh Cream (whipped) 50ml
Water 300ml

Method:
1. Wash and soak the apricots in hot water for 15mts.
2. Mash and stone the apricots. Break open the stone and remove the nuts.
3. Heat the mixture of apricot and nuts until it starts thickening.
4. Add sugar and cook for another 2 minutes.
5. Allow the mixture to chill.
Serve it with fresh cream, plain custard or vanilla ice-cream.



Learn to make Hyderabadi Biryani



Hyderabadi Biryani has a fascinating history. Biryani is believed to have been brought to India by Taimur Lang. The classic version of biryani originated in the Mughal courts and the Mughals fused it with cooking influences from Persia. The Mughal emperor Aurangzeb is credited with bringing the dish to Hyderabad when he invaded the South. Since then, this rich and aromatic dish made from rice, meat and exotic spices has become an integral part of Hyderabadi cuisine.
Hyderabadi Biryani
Ingredients
Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Saffron - 2 pinch of Saffron, immerse in water
Saffron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste
Method:
1. Cut the meat into 4" square pieces and wash it
2. Add ginger-garlic paste to the washed meat and marinate it for 1 hour.
3. While marinating, cut the onions into thin strips lengthwise and fry the onions in the oil on low flame till it becomes golden brown.
4. Now remove the golden brown onions from the oil and spread it on the plate. When it cools, crush it with your hand.
5. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinnamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and Saffron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, cinammon, cardamon, shazeera, clove, coriander leaves, mint leaves, 2 green chillies cut length-wise. Now put on flame till the rice becomes half cooked. Then remove it from the flame. Drain out the water completely. Now, spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron colour and ghee and remaining part of the crushed onion.
7. Now cover the utensil with lid tightly. Keep it on a very low flame. After 1/2 hour exactly take it out from the flame.
8. Now your delicious tasty Hyderabadi Biryani is ready to eat. Serve hot with curd chutney or with Bagare Baigan Curry.



Kabuli



2 cups long grain basmati rice
1 cup pomegranate
3 slices bread
1\" piece ginger
10 flakes garlic
3 large onions
4 cloves
1 bayleaf
4 cardamoms
1/4 nutmeg grated
1/2 tsp. shajira
4 dry red chillies halved, deseeded
150 gms. Fresh tender green gram (harbara)
1 tbsp. coriander leaves finely chopped
1 tsp. mint leaves finely chopped
1 cup coconut milk (refer recipe previously)
¾ cup fresh curds
1 tbsp. lemon juice
3 tbsp. oil
1 tbsp. ghee
salt to taste

Introduction to Hyderabad Dishes
1. Make paste of ginger, garlic. Keep aside.
2. Cut bread slices into 9-12 cubes apiece.
3. Cut 2 onions into thin round slices.
4. Grate one onion coarsely.
5. Separate into rings. Keep aside.
6. Wash soak rice in salted water for 20 minutes.
7. Boil green gram in plenty of water, to which a pinch sodabicarb has been added.
8. Drain when tender, run under cold running water. Keep aside.
9. Heat a large pan add half the oil.
10. Add grated onion, garlic-ginger paste.
11. Fry till oil seperates.
12. Add beaten curds, half the chillies, mint and half coriander.
13. Add salt to taste and keep aside.
14. Heat remaining oil in a heavy dekchi .
15. Fry onion rings till light brown and crisp.
16. Drain, keep aside.
17. Fry crotons, drain and keep aside.
18. To the same oil add shajira.
19. Add all whole spices, chillies, drained rice, and stir gently for 2 minutes.
20. Add coconut milk, lemon juice, salt to taste, stir gently.
21. Add 4 cups hot water. Allow to cook till almost done.
22. Pour green gram mixture over the rice, spread in a layer.
23. Sprinkle crotons, pomegranate,remaining coriander and mint.
24. Sprinkle fried onions over this.
25. Drizzle ghee over the rice.
26. Cover and seal lid with some dough.
27. Allow to cook on very low heat for 15 minutes.
28. Or bake in preheated oven at 150C for 10 minutes.
29. Break seal just before serving.
Making time: 1 hour
Makes: 5-6 servings
Shelflife: best fresh



Guthi Mutton Pulav



Part A:
200 grams Onion (big ones)
20 grams (approx 5-6) green chillies
1 cup Pudina, cleaned
1 cup Ginger sliced
10 gms (approx 2 tbsp) Oil
Part B:
1/2 kg Tomato's sliced
10 grams (1 tsp) Garlic paste
2 tsp chilli powder
1 tsp turmeric powder
1 tsp Cloves pattai Powdered
1 cup Coconut milk
3 cups Pulav rice [washed and soaked]
1/2 Mutton pieces cooked with salt
1/2 kg brinjals
1. Fry ingredients in Part A in pan with 10 grams of oil
2. Mix ingredients in part B B with cooked mutton and add 1 cup of water
3. Cook it till it becomes soft
4. Cook rice with coconut milk
5. Slice brinjals with salt
6. Add every thing together and fry
7. Add required salt
8. Preserve hot and serve



Mirchi Ka Salan



Mirchi Ka Salan

Time: 15-30 mins |
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Ingredients:
250 gms. Large long green chillies
1 stalk curry leaves
2 1/2 tbsp. oil
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
salt to taste
2 lemon sized balls tamarind, soaked in 1 cup water
1 tbsp. grated dessicated coconut
2-3 pinches asafoetida
Roast and grind to a powder:
1 tbsp. peanuts
1 tbsp. sesame seeds
1 tsp. cumin seeds
Grind to a fine paste:
1 large onion
1 large tomato
1 tsp. garlic grated
1 tsp. ginger grated
1 tsp. chironji

Introduction to Hyderabad Dishes
Method:
1.Deseed and remove stalk of chillies.
2.Put plenty of water to boil, adding a little salt.
3.Put chillies in boiling water, and cook till whitish in colour.
4.Drain, chop into large sections or keep whole.
5.Heat oil in a large frying pan.
6.Add chillies, fry for 1 minutes, remove. Keep aside.
7.Add cumin seeds, allow to splutter.
8.Add curry leaves to oil, asafoetida, ground paste, coconut.
9.Stir and cook for 3-4 minutes.
10.Add ground powder, masala powders, simmer till oil seperates.
11.Add salt and tamarind water, and 1 cup water.
12.Add chillies, boil till gravy is thickened and oil floats on top.
13.Serve hot with sheermal, khuskha or parathas.
Making time:30 minutes
Makes: 5-6 servings
Shelflife: 2 days refrigerated

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FISH BIRIYANI
1. Fish 1kg
2. Basmati rice 1 kg
3. Big onion 1 kg
4 Tomato 1/2 kg
5 Crushed Ginger, green chilli, garlic 1 cup
6 Coriander leaves, Mint leaves 1/2 cup
7 Cashewnuts, Kismis (raisins) 100gm each
8 Turmeric Powder 1 tsp
9 Chilly powder 1 tbs
10 Salt As required
11 Lemon juice Of 2 lemon
12 Curry masala 2 tsp
13 Oil As required
14 Ghee 400gm
Method of Preparation :
Slice fish into medium pieces breadth wise. Marinate the fish with salt, chilli and turmeric powder. Shallow fry and keep aside.
Clean rice and drain well. Cook the rice in thrice the quantity of water after adding sufficient salt and turmeric powder, until 3/4th cooked. Sprinkle curry masala over it.
Sauté half the quantity of onion in a little ghee until golden brown. Like wise, fry cashew nuts and kismis (raisins) in ghee and keep aside. Sauté the remaining onions in ghee, add the crushed ingredients and tomato. Add sufficient salt and lemon juice to it. Take a large vessel put a layer of rice at the bottom, then spread a layer of sautéed masala, fried fish, coriander leaves and mint leaves, then put some more rice over it as next layer and repeat till all the ingredients are over. Garnish with onion, cashew nuts and kismis (raisins). Close the vessel with a tight lid and place some burning coal on top and bottom and cook for half an hour. OR Place the biriyani in an oven and bake until the top gets brown. Serve hot with salad.

SEVIYAN
1. Seviyan or fine vermecilli 250 gms
2. Ghee 100 gms
3 Honey 2 tbs
4 Sugar 125 gms
5 Ground cardamom seeds 1 tsp
6 Finely sliced almonds, pistachios and fried raisins 25 gms
7 Charoli 1 tbs
8 Khoya 100 gms
Method of Preparation :
Put sugar, 6 ounces water and honey in a pan and dissolve on a slow fire. Remove from fire and keep aside. Heat ghee and put in vermecilli and fry gently to a golden colour. Put in the prepared syrup, cardamoms and nutmeg. Mix well and cook on a very slow fire until the water or moisture is all absorbed. When ready it should be separated and not mushy or sticking together. Serve hot garnished with nuts, khoya and raisins.


KAVA (Malabar Special Drink) 1. Dried ginger 1/2kg 2. Water 3litre 3. Sliced Onion 1 4. Salt To taste 5. Clove, Cinnamon, Cardamom 1 or 2 each 6. Cashew nuts, Raisins, Onion To decorate 7. Chicken or Mutton 150gm 8. Ghee 30 gm
Method of Preparation :

Cut the chicken or mutton into small pieces. Cook the meat with wheat, sliced onion, spices and salt in water. Cook on slow fire till the meat is tender. Remove from fire. Take out the mutton and chicken pieces and grind the rest (wheat, onions and spices). Mash the mutton or chicken pieces and add it to the ground mixture. Fry cashew nuts and raisins in ghee and pour it over the haleem. Decorate with fried onion and serve hot.
MEAT CURRY WITH RICE BALLS 1. Water 11/2 glass 2. Rice powder 1 cup 3 Mutton 1 kg 4 Ginger (add while cooking) 1/2" piece 5 Turmeric 1/4 tsp 6 Garlic 1 pod 7 Onion 1 big 8 Tomato 2 medium size 9 Garam masala 1 tbs 10 Coconut milk 3 glass 11 Coriander To decorate 12 Oil 2tbs 13 Water 6 glass Method of Preparation :
Take 11/2 glass of water and add 1/4tsp salt to it and let it boil. When it boils, lower the flame and add fine rice powder and mix well with a spatula and make it soft dough. When it is slightly cool, shape into small balls and again put it in boiling water and cook it for few minutes. Remove the rice balls from the water. Keep it aside.
Cook mutton pieces with ginger, turmeric and salt for about 15 minutes. In a pan, heat oil and season ginger-garlic paste, sliced onion pieces, garam masala powder and tomato pieces. When it is done, add cooked meat to it and let it boil for about 5 minutes. When it boils well, add the rice balls and three glasses of thick coconut milk. The meat pieces and the rice balls should be soaked in the gravy. If the gravy is not sufficient we can add the water in which the rice balls are cooked. Garnish with fresh coriander leaves and serve hot.
Lamb Biryani & Lamb Pulao


'Biryani' is a rice dish from the Indian Subcontinent made from a mixture of spices, basmati rice, meat/vegetables and yogurt. There are many kind of biryanis and each kind has a uniqueness about it. From Kashmir to Kanyakumari, from East India to West India, there are different varieties of the dish. It can be considered a casserole dish, as the ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably.

The spices and condiments used in biryani are what primarily contribute to the taste; these are generally cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat or chicken, Domestic goat, lamb or sometimes beef, though vegetable biryani varieties are also popular. The dish is usually served with raita.

HYDERABADI LAMB BIRYANI

LAMB PULAO


Though there are several methods of preparing biryani, the Hyderabad Biryani is by far the most popular version. Historians claim that the earlier Nawabs of Hyderabad, wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. Another popular form of biryani is the Awadhi biryani.

In Pakistan during the past 5 years, biryani has acquired substantial popularity. This is specially the case in Karachi, where the chicken version is popular with both young and old alike as a dish of choice. This is related to Awadh biryani but combines elements of Bombay biryani and includes potatoes.

The vegetarian version might have some textured vegetable protein based protein balls to present the impression of a meat-based dish for vegetarians. The difference between biryani and pulav is that while biryani may be made by cooking the items together, pulav, is used to denote a dish where the rice is cooked separately from the other ingredients.

HYDERABADI LAMB BIRYANI

Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chili Powder - 1/2 Tsp.
Green Chili - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinnamon - 1-2
Cardamom - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Saffron - 2 pinch of saffron, immerse in water
Saffron color - A pinch of color liquefied with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste

Cut the meat into 4" square pieces and wash it. Add ginger garlic paste to the washed meat and Marinate it for 1 hour.

While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown. Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand. Now add the curd 3/4 part of crushed fried onion, Red chili powder, Green chili paste, Cinnamon, Cardamom, Shazeera, Clove, Coriander leaves, Mint leaves and saffron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.

After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinnamon, Cardamom, Shazeera, Clove, Coriander leave, mint leave, Green chili 2 cut into length wise. Now put on flame but when rice start cooking when the rice becomes half cooked. Then remove it flame. Drain out the water completely. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.

Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame. Now the Hyderabadi Biryani is ready to eat.

LAMB PULAO

2 lbs Lamb
1 1/4 th cup Basmati rice

3 medium Onions, sliced thin
A few sprigs of mint to garnish

For the Marinade

2 medium onions
6 cloves garlic
4 inch ginger root
1 sprig of mint
4 small green cardamoms
4 cloves
2 teaspoons poppy seeds
1 inch stick cinnamon
4 green chilies - according to to taste

2 cups plain yogurt
Grind together all the above ingredients, except the yogurt to form a smooth paste. Add the ground spices to the yogurt and mix well. Marinate the lamb pieces in this mixture for about 2 hours.

Cooking the Lamb

Fry the sliced onions in a few table spoons of little ghee, until they are golden brown. Add the the lamb marinade and mix thoroughly. Add about 1 pint of water over the lamb and heat and bring to boil. Lower the heat, cover and cook until the lamb is tender.

Cooking the Rice

Wash the rice in cold water. Wash it at least three times. Drain all the water out from the rice. Set aside for 20 minutes. In a pot add 3-4 tablespoons of ghee and sauté the drained rice until the rice grains separate and then start sticking together again. Remove from heat. Add salt to taste. Mix well. Set aside.

Layering the Lamb Biryani

3 Medium onions, sliced thinly and fried to golden brown
1/2 cup of Sliced almonds, fried to golden brown
4 Tablespoons Golden raisins
1/2 tsp Saffron and 3 tablespoons warm Milk
Mix the Saffron with the milk. Set aside.

In a large ovenproof "Corning" container add a layer of rice followed by a layer of the cooked lamb along with a little sauce from the lamb. Now sprinkle the fried onions, almonds, raisins, and saffron mixture.

Now add a layer of rice and lamb and again sprinkle the fried onions, almonds raisins and saffron mixture. Add the final layer of rice and again for the final time sprinkle the fried onions, almonds, raisins, and saffron mixture. Add about 3-4 tablespoons of melted ghee on top.

Add enough water until you see the water level about a 1/2 inch higher than rice. Cover the saucepan well with a tight fitting lid. Or you can cover with aluminum foil. Put the pan inside the oven. Oven temperature should be over 450 F for 45 minutes. Garnish with a few mint sprigs.

Enjoy it with a Raita or Kachumber.

STRAWBERRY STREUSEL MUFFINS

MUFFINS:

2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup fresh strawberries, chopped, about 12
1/3 cup sugar
1/2 cup whipping cream
1 egg, slightly beaten
1/2 teaspoon vanilla
1/3 cup butter, melted

STREUSEL TOPPING:

1/3 cup flour
1/4 cup pecans, finely chopped
1/4 cup sugar
3 Tablespoons butter, at room temperature
1/2 teaspoon ground cinnamon

Preheat oven to 400 degrees. Combine strawberries and sugar. Let stand 5 minutes. Stir in cream, egg and vanilla until well blended. Add strawberry mixture to flour, baking powder and salt mixture. Add butter and stir just until blended. Spoon into 10 to 12 greased muffin pan cups. Sprinkle with topping.

FOR TOPPING: Combine flour, pecans, sugar, butter, and cinnamon in a medium bowl until mixture comes together in large crumbs. Bake 12 to 15 minutes or until toothpick comes out clean.

STRAWBERRY MUFFINS

1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 teaspoon vanilla
1 teaspoon grated lemon rind
1 cup fresh strawberries, chopped
1 Tablespoon cinnamon sugar

Preheat oven to 375 degrees. Grease or line muffin pans. Cream butter in a large bowl; gradually add sugar and eggs, creaming until light and fluffy. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Stir in vanilla, lemon rind and fold in berries.

Bake 12 to 15 minutes or until toothpick comes out clean.

Strawberry Muffins

1 1/2 cups oatbran
1/4 cup sugar
1/4 cup milk
1 cup apple fiber
1 tsp baking soda
2 tsp oil
2 cups strawberries, fresh or frozen, unsweetened
3 egg whites

Preheat oven to 425 degrees. Line 12 muffin cups with paper cups or spray them with Pam.
n a large mixing bowl or in the food processor, combine oat bran, apple fiber, and baking soda. Stir until thoroughly mixed.
Place in a blender or food processor 1 cup of the strawberries with the sugar and puree until smooth. Measure the strawberry puree; it does not measure 1 cup, add enough milk to bring it to that level.
Dice remaining strawberries.
In a small mixing bowl combine the strawberry puree and the oil, and stir this into the dry ingredients to combine thoroughly. Stir in the chopped stawberries.
Beat egg whites until stiff and fold them into the batter. Spoon the batter into the prepared muffin cups and bake for 20 minutes.
makes 12 muffins

INGREDIENTS

* 60 ml canola oil
* 120 ml milk
* 1 egg
* 3 g salt
* 9 g baking powder
* 100 g white sugar
* 220 g all-purpose flour
* 155 g chopped strawberries

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
2. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
3. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
• 6 hours ago


This recipe for Strawberry Muffins is topped with a cinnamon and sugar mixture.
INGREDIENTS:
• 2 cups flour
• 3 1/2-teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons sugar, divided
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil or melted, cooled butter
• 1 teaspoon vanilla
• 1 cup chopped strawberries
• 1/4 teaspoon cinnamon
PREPARATION:
Preheat oven to 375 degrees F. Grease 12-cup muffin pan. Combine dry ingredients, flour, baking powder, salt and 1/2 cup sugar with a wire whisk. In a seperate bowl, combine wet ingredients, egg, oil and extract. Add strawberries. Combine wet and dry ingredients only until moistened. Spoon batter* into muffin cups. Combine remaining sugar with cinnamon and sprinkle over batter. Bake for 20 to 25 minutes.
*For huge muffins only fill 6 to 7 muffin cups.
For large muffins fill only 9 muffin cups.
For regular to small muffins fill all 12 cups.
Please be sure to half-fill empty muffin cups with water to ensure even baking.
For extra special muffins, top each with a strawberry slice or a few blueberries for the red, white and blue touch for patriotic holidays like the Fourth of July.


Lemons seem to heighten the blueberry flavor.
INGREDIENTS:
• 2-1/2 cups plus 1 tablespoon flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• ---
• 1/4 cup vegetable oil
• 1 egg
• 1 cup milk
• juice and zest of 1 lemon
• ---
• 1-1/2 cups blueberries
• ---
• jar of lemon curd
PREPARATION:
Preheat oven to 375 degrees F. Grease 12-cup muffin pan. Combine 2-1/2 cups flour, baking powder, salt and sugar. Set aside. In another bowl combine second set of ingredients. Add to dry ingredients and stir only until moistened.
Combine blueberries with 1 tablespoon flour. Then add blueberries to rest of batter. Place in muffin tin. Spoon about 1 teaspoon of lemon curd on top of batter in cups. Bake for 20 to 25 minutes
Baking Tips for Quick Breads

Make the Perfect Muffins and Other Sweet Breads
There is nothing like greeting your family in the morning with the aroma of freshly baked muffins. It is always such a treat. It's a treat to the baker, too. Muffins and other quick breads are so easy to make. After cookies, these should be the next baked goods kids can easily learn how to make.
I love to keep several different kinds on hand. I display them in a glass cake container on my kitchen counter. Muffins and other quick breads freeze wonderfully. Just tightly wrap them in plastic wrap and then put them in a freezer bag. They should keep for several months.
Quick breads (I'm going to only deal with the sweet breads - not to be confused with veal) are made without yeast. So there's no waiting for dough to rise. Most quick breads are prepared the same way:
1. Preheat the oven.

2. Grease the pan.
o I prefer to use shortening. Butter or cooking spray can also be used. Remember butter does have a tendency to burn, so watch your cooking times. Muffin cups can also be lined with paper cups. Use two cups if you plan to freeze the muffins.
3. Mix the dry ingredients in a large bowl.
4. If shortening is used, cut into the dry ingredients.
o Use a pastry blender or two knives in scissor fashion to mix in the shortening.
5. Mix the wet ingredients in a medium bowl.
6. Add the wet ingredients to the dry ingredients. Stir only until combined.
o This is the most important information for successful quick breads: DO NOT OVER MIX. Mix only until combined. The mixture will contain some lumps. An over mixed batter creates tough and rubbery muffins/quick breads.
7. Put batter into pans or muffin cups.
o For 12 small muffins: Fill the cups only 2/3 full.
o For 9 medium muffins: Fill almost to the top.
o For 6 huge muffins: Completely fill muffin cups. Be sure to also grease top of pan as muffins will expand making large tops.
o Very important: Fill any empty muffin cups 1/2 way with water. Muffins tend to burn faster in a pan with empty cups.
8. Bake.
9. Test for doneness with a toothpick.
10. Immediately remove from pan and cool on racks.
11. Muffins can be eaten warm. Most other quick breads taste better the next day.