Hyderabadi Biryani - Famous Delicious Hyderabadi Biryani Recipies

Dahi ki kadhi Recipe - Hyderbadi Special Dahi ki kadhi Salan for Everyone

2012-02-03T21:57:00.003-08:00

Dahi ki kadhi Recipe - Hyderbadi Special Dahi ki kadhi Salan for Everyone

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.

Makar Sankranti Recipes 2012, Indian Recipes 2012 Online

2012-01-07T01:18:00.000-08:00

Makar Sankranti marks the onward journey of the sun into the northern hemisphere, which signifies the onset of Uttarayana Punyakalam. It is believed that a person who dies on this auspicious day of Makar Sakranti is rid from the cycle of birth and death and attains Moksha, where his soul is unified with the almighty. Like is the case with very auspicious Indian day, Makar Sankranti is also associated with delicious tasty recipes. Most of these recipes are made from sesame (til) seeds and rice. Sesame seeds contain lots of oil and hence acts as a softener. The use of these seeds in sweets is healthy and their exchange signifies warmth, love and tenderness.

Til Ke Ladoo

Easy to make, tasty and crispy, til ke ladoos are a favorite with people of all ages. The crunchy sesame seeds melts in the sweet jaggery syrup, harmoniously in the mouth!!!

Til Ke Ladoo

Khichdi

This is a common dish made in almost all households in India. The turmeric powder used for this dish is supposed to have healing properties and ginger helps in the functioning of the digestive system.

Khichdi

Til Poli

This is a south Indian dish. The dough is kneaded with the sesame seeds and fried. They are delicious, crisp and crunchy. Til poli is rich in vitamin b and provides essential fatty acids.

Til Poli

Pongal

Pongal is a very famous south Indian dish. It is named so, after the harvest festival of south india. Pongal is perfect blend of rice, jaggery, cashew nuts and coconut.

Pongal

Til Burfi

This is a dish of the Maharashtrian Cuisine. Til Barfi is one of the primary dishes of Makar Sankranti. It is very nutritious as the groundnuts provide strength and the sesame seeds keeps the body warm during the winter chills.

Til Burfi

Bakrid Recipes for Boti Kebab, Bakrid Eid 2011-2012 Recipes Online

2011-10-16T23:17:00.000-07:00

Bakrid Recipes for Boti Kebab, Bakrid Eid 2011-2012 Recipes Online

Ingredients:

• 200 gms Meat (Lamb)

• 1/2 Cup curd

• 2 Ginger

• 5 Garlic flakes

• 1 Large onion

• 1 tsp Coriander powder

• 5 tsp Red chilli powder

• 1/2 tsp Turmeric powder

• 1/2 tsp Cumin seed powder

• 6 Cloves

• Salt to taste

How to make Boti Kebab:

• Wash the meat and cut into cubes.

• Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture.

• Marinate the meat cubes in this mixture for 1 hour.

• Stick the meat onto skewers.

• Grill it for 20 minutes.

• Garnish it with onions.

Hyderabdi Haleem, Hyderbadi Biryani,Hyderabadi Style, Hyderabadi Women, Hyderabadi Dating

2011-09-07T12:48:00.000-07:00

Hyderabdi Haleem, Hyderbadi Biryani,Hyderabadi Style, Hyderabadi Women, Hyderabadi Dating

Ingredients:

Boneless Meat cubes 1/2 kg ( dont remove fat from meat)

Cracked Wheat: 1 cup

Chana daal: 30gr

Urad daal 60gr

Thoor daal 25gr

Curd : 1 cup

Ginger& garlic paste 1 tsp

Ghee : ½ cup

Lemon :1

Coriander leaves : 1/2 cup

Mint leaves : 1/2 cup

Pepper corns 1 spoon

Oil 2 tblsp

Chilli powder 1 spoon

Green chillis 3

Cloves 6

Cinnamon 1"

Cardamoms 4

Star Anise 1

Turmeric powder

Salt

Fried onions 1 tbsp

Cashews 50 gr

Almonds 10 (optional)

1. Soak cracked wheat for 2 hours.drain.

In a pan boil cracked wheat with lots of water untill the cracked wheat become tender and mushy.

2. Wash and soak the letils for 30 mints.

Cook the lentil in pressure cooker. and make it past with the help of grinder.

3. Heat Oil in a pan. add cinnamon, coves, cardamom, star anise fry a while then add meat, chillies, red chilli powder, ginger garlic past, turmeric and salt. close the lid and cook on medium heat till the mutton turns tender.

Now grind the cooked meat in a food processor. Now mix the wheat grains with the groung meat and mix well. Stir continuously so that both are mixed properly.

4. Heat oil in pressure cooker, fry the cashews and onions and keep it aside. In the same oil add the gound meat&wheat past, pepper corns, salt, chilly powder, mint leaves, coriender leaves, lentil past and curd mix it well add one glass of water, lock in the lid. cook till the pressure cooker reaches 2 wishesl. Switch off the stove. Let the pressure drop naturally. Later open the lid. Now haleem almost ready, fellow the final importent step:

5. Switch on the stove, put the cooked haleem on stove and mix it well. pour ghee spoon by spoon on haleem and stir continuously (otherwise it will burn) till 10 mints. finally mix the nuts and onions. Serve Sprinkle with lemon juice.

Cucumber Chicken Pita Sandwiches, Sandwich Recipes Online

2011-01-25T02:38:00.000-08:00

Cucumber Chicken Pita Sandwiches, Sandwich Recipes Online

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cucumber Chicken Pita Sandwiches Recipe. Enjoy tasty Middle Eastern food and learn how to make Cucumber Chicken Pita Sandwiches.

This refreshing sandwich recipe is a great choice for sweltering days when it's just too hot to cook. Simply top off a pita round with traditional ingredients like chicken, lettuce, and tomato, then dress with a creamy homemade yogurt and cucumber sauce. The dressing can be made ahead and chilled for up to six hours, so it's also a great idea for summer parties.

Ingredients

1/2 cup plain yogurt
1/4 cup finely chopped cucumber
1/2 teaspoon dried dillweed
1/4 teaspoon dried mint, crushed
4 large pita bread rounds
4 lettuce leaves
6 ounces thinly sliced fully cooked chicken breast
1 small tomato, thinly sliced
1/3 cup crumbled feta cheese

Directions

1. For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint. Set aside.

2. For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately. Makes 4 servings.

3. Make-Ahead Tip: Prepare dressing; cover and chill up to 6 hours.

Recipe source BHG.com

Baklava Recipe, Baklava Arabian Sweet Recipe, How to make Baklava Sweet

2011-01-19T02:35:00.000-08:00

Baklava Recipe, Baklava Arabian Sweet Recipe, How to make Baklava Sweet

This is a baklava recipe with cinnamon, walnuts and honey and filo pastry sheets.

Ingredients - Makes about 20 slices
4 x 150g pkt walnuts, chopped
2 1/3 cups (300g) caster sugar
1 tsp cinnamon
20 sheets filo
80g butter, melted
1 1/2 cups (375ml) water
2 cinnamon sticks
1 tbs lemon juice
1/4 cup (60ml) honey

Preparation
Preheat oven to 180°C. Spray a 20cm x 30cm slab pan with oil. Combine 4 x 150g pkt walnuts, chopped, 1/3 cup (80g) caster sugar and 1 tsp cinnamon.

Use 20 sheets filo and 80g butter, melted. Make 4 stacks, layer 5 sheets per stack, brushing layers with butter. Put a stack in pan. Top with one-third of walnut mixture. Repeat layers, finishing with filo. Cut into four. Bake for 25-30 minutes.

Stir 2 cups (220g) caster sugar, 1 1/2 cups (375ml) water, 2 cinnamon sticks, 1 tbs lemon juice over low heat until sugar dissolves. Bring to boil, add 1/4 cup (60ml) honey. Remove sticks. Pour over hot slice and cool.

Ahweh Arabi (Lebanese/Turkish Coffee) - Arabian Drinks Online Recipe

2011-01-15T02:32:00.000-08:00

Ahweh Arabi (Lebanese/Turkish Coffee) - Arabian Drinks Online Recipe

Ahweh Arabi (Lebanese/Turkish Coffee) is famous around the world.

Ingredients:

1 demitasse cup of water
1 1/2 teaspoon sugar
1 heaping teaspoon finely powdered coffee (not instant)

Preparation:

1 Measure water and sugar in Rakweh (Turkish Coffee Maker).
2 Dissolve the sugar in the water by bringing the mixture to a boil stirring constantly.

3 Remove from heat and stir in coffee.

4 Return to heat and bring slowly back to a boil. When the coffee begins to rise up remove from heat. When foaming recedes return to heat and bring back to a boil. Repeat this procedure three times . The goal is to get maximum coffee flavor without over boiling. There should be a thick sediment on the bottom and a brown froth on the top.

Best way to Drink: Serve the coffee by pouring gradually into each cup to evenly distribute the sediment. You should buy a Rakweh (Turkish Coffee Maker - from a middle eastern shop) and adjust the recipe to serve more people.

Special Moroccan Mint Tea - How to Make Moroccan Mint Tea Arabian Drink

2011-01-11T01:50:00.000-08:00

Special Moroccan Mint Tea - How to Make Moroccan Mint Tea Arabian Drink

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Mint Tea recipe. Enjoy tasty Middle Eastern Cuisine and learn how to make Moroccan Mint Tea.

Cook Time: 10 min
Level: Easy
Yield: 1 quart tea

Ingredients

4 teaspoons Moroccan or green tea leaves
24 fresh spearmint leaves, plus more for garnish
4 to 5 tablespoons sugar, or to taste
1 quart boiling water

Directions

Bring a kettle of water to a boil. Add boiling water to a teapot that holds about 4 cups water, and swirl to warm. Discard the water and add the tea, 24 mint leaves, and sugar to the teapot. Pour the quart of boiling water into the teapot and swirl once or twice to dissolve the sugar. Allow the tea to steep for 5 minutes.

Pour the tea through a strainer into small decorative Moroccan glasses or teacups. Garnish each with several fresh mint leaves.

Lebanese Recipe Online - Couscous With Garbanzo Beans and Golden Raisins Recipe

2011-01-09T01:50:00.000-08:00

Lebanese Recipe Online - Couscous With Garbanzo Beans and Golden Raisins Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous With Garbanzo Beans and Golden Raisins recipe. Enjoy tasty cooking recipes and learn how to make Couscous With Garbanzo Beans and Golden Raisins.

Prep Time: 20 mins
Total Time: 31 mins

Ingredients:

2 cups water
1 lemon
2 tablespoons garlic oil
1/2 teaspoon ground cinnamon
1 cup couscous
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup golden raisin
salt and pepper

Directions:

1 Finely grate peel from lemon to equal 1 1/2 tsp, set aside.
2 Squeeze 2 TBsp juice from lemon.
3 Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan.
4 Bring to boil, simmer 1 minute.
5 Remove from heat.
6 Stir in couscous.
7 Cover and let stand about 5 minutes, until water almost absorbed.
8 Mix in garbanzo beans, golden raisins, and reserved lemon peel.
9 Cover and let stand 5 minutes longer.
10 Fluff couscous with fork.
11 Season to taste with salt and pepper.
12 Transfer to bowl and serve.

More Couscous Recipes:

Roasted pumpkin couscous
Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp
Roast vegetable couscous

Save and share Couscous With Garbanzo Beans and Golden Raisins Recipe

Famous Samosa Chat, Samosa Chat Recipe Online

2011-01-02T10:55:00.000-08:00

Famous Samosa Chat, Samosa Chat Recipe Online

Samosa Chat is one of the favourite chaat recipes. It is the most popular chat recipe in all over India. There are very different ways of cooking Samosa Chaat recipe. I have also a very simple and different style of making it.

Samosa Chat can be healthy and delicious recipe if you collect all the ingredients suggested by me. It will take less time if you bring all the ingredients ready-made for the Samosa Chat recipe.

Samosa Chat Ingredients:

Murmure 50gm

Chopped tomato 2 pieces

2 onions chopped

Soaked Mung bean 1 cup

Aloo Bhujia (sev) 25gm

Garnished coriander leaves 1 spoon

Garnished Pudina leaves 1 spoon

Chopped Green Chili 4 pieces

Lemon Juice 2 spoons

Chaat Masala 1 spoon

Dahi (yogurt) 1 cup

Coriander chutney 2 spoon

Pudina Chutney 2 spoon

Tomato Chutney 2 spoon

Tamarind chutney 2 spoon

4 Samosas

Red Chilli powder ½ spoon

Mungfali 50gm

Salt

Buy all the above mentioned ingredients for Samosa Chat recipe from your nearest market.

Collect all the ingredients for Samosa Chat. These should be garnished and chopped according to their own value.

Mix all the ingredients of Samosa Chaat except Samosa, masala, Dahi and all types of Chutney.

Bring out all the ingredients of Samosa. Make it blank. Keep it separate. Now, fill all the mix ingredients in the blank Samosas.

Finally, Samosa Chaat is ready. Keep it in a deep plate. Cover it with the Dahi and all types of chaat masala. Now, add all types of Chutney on the Samosa Chaat. Add salt also according to your taste.

There is not to heat or cook anything for the Samosa Chaat recipe. It is ready-made Samosa Chat. Taste of the chaat is like never before. The chat is made by nutrition ingredients.

Kala Bhaat Online Cooking Indian Recipe

2010-12-31T10:51:00.000-08:00

Kala Bhaat Online Cooking Indian Recipe

If you know even a little bit of Marathi, the first question you are going to ask me is - "How come your Kala(black) bhaat is yellow?" :-D I know it. but this is the exact question I have been asking my aunt ever since I tasted it first - which was many years ago. Well, here's the deal. The main flavor associated with this rice is "Goda Masala" which is also known as "KaLa Masala". I have read some debates on the blogs about how goda masala is different than KaLa Masala. and as luck would have it, right now , I have both Goda Masala from Mumbai and KaLa masala from Marathwada region. but the term "Goda" or "KaLa" is used interchangeably in my family, for that Maharashtrian spice mix without onion or garlic. So in my family, Goda masala IS KaLa Masala. So instead of calling "Goda Bhaat" which would indicate sugary rice, we probably got the name "KaLa bhaat". Are you thoroughly confused yet? :-D

Kala Bhaat
Spicy Rice
Ingredients
1 1/2 cup basmati rice, washed & drained
1/2 cup green peas, (fresh or frozen)
3 cups warm water
salt to taste
1 tsp chili powder
1 tbsp toop/ghee/clarified butter

Tempering
1 tbsp oil
3-4 star anise/baadiya
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp Goda Masala

Garnish
2 tbsp chopped cilantro/coriander leaves
2 tbsp fresh coconut

Suggested Accompaniment
Toop/Ghee/Clarified Butter
Maththa/spicy buttermilk
Jilbi/Jalebi

Method
1. Heat oil in a heavy bottomed saucepan. Add the tempering ingredients.
2. Saute for 2 minutes. Add drained rice and peas. Saute for 30 seconds.
3. Add chili powder, warm water and salt. Bring to boil.
4. Switch the gas to low. Partially cover the pan. Let it cook for 15 minutes or till rice is cooked.
5. Drizzle some ghee/clarified butter. Switch off the gas.
6. Keep it covered for 10 minutes.
7. Serve hot with maththa (spicy buttermilk) and jilbi/jalebi.

Note -
1. If you like you can add more vegetables like potatoes, cauliflower etc.
2. Use good quality/fresh goda masala for the best results as the flavor is directly dependent on this masala.

Coconut rava ladoo Online Recipe for Sweets

2010-12-21T10:50:00.000-08:00

Coconut rava ladoo Online Recipe for Sweets

Ingredients

1 cup fine rava (dry roasted chiroti rava)
1/2 cup dry coconut powder
1 cup sugar
Ghee - as per requirement
1/2 tsp Cardamom powder
Few cashews broken into small pieces
Few dry grapes

Grind the rava and sugar together in the mixie to get a fine powder.

Roast the cashews in little ghee and add it to the powder. Add dry grapes and cardamom powder. Heat about 2 tbsp ghee and fry the dry coconut powder till it changes colour to golden brown. Add this also to the rava mixture.

Melt ghee (you will require between 1/4 cup to 1/2 cup, depending on how you prefer it) and mix well. If you dont like much of ghee, you can sprinkle little milk to help in making ladoos.

Make small round balls. Quick coconut rava ladoo ready.

Aloo Tamatar Subzi - Curried Potatoes In Tomato Sauce Online Recipe

2010-12-15T10:46:00.000-08:00

Simple,comforting and flavorful – is how I would describe today’s vegetarian dish with overtones of North Indian style of cooking.I learnt this recipe during my college days from one of my numerous North Indian friends who would bring it in her tiffin dabba with rotis.I reminse the days when we would swap our tiffin dabbas and how I'd lap up delicious North Indian fare like stuffed paranthas and chole while my friends would relish our South Indian tiffins like masala dosas,idlis and garellu.

I always tried out different combinations of a particular dish(which is new to me) using different spices with recipes like curried baby potatoes and aloo palak and finally settle for one which is suited to my palate in terms of spice and flavor.North Indian cuisine calls for the use of less spice than our Andhra cuisine.If I feel that the flavor of a dish needs to be peped up a bit in terms of spice then I do make a subtle change without playing too much with the ingredients and cooking style of the authentic original recipe.The end result has never been disappointing so far and I always had my family and friends relish the food served to them..:)

Aloo Tamatar Sabzi or Curried Potatoes in Tomato Sauce is very simple,everyday dish regularly cooked in many North Indian kitchens.Boiled potatoes are cooked in a spiced gravy of onions and tomatoes and it makes a great curry with rotis and chapatis.I also make this sometimes as an accompaniment to a subtle flavored rice or steamed white rice.
Aloo Tamatar Subzi (Potato-Tomato Curry)

Ingredients:

4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)
1 large onion chopped finely
3 cloves garlic finely minced
1" ginger finely minced
1/2 tsp mustard seeds
2 dry red chillis
10-12 curry leaves
2 green chilli slit length wise
1 tsp red chilli pwd (adjust according to your choice)
1 tbsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp turmeric pwd
salt to taste
3 medium sized tomatoes finely chopped
1 1/2 tbsp oil
chopped coriander leaves for garnish
1 tsp jaggery or sugar (optional)

Heat oil in a cooking vessel and add the mustard seeds and let them pop.Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.Now add onions,ginger and garlic and saute till the onions turn light brown.Add the green chillis and all the pwds.Combine.
Add the tomatoes and stir fry till the oil seperates and it gets mushy.
Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.
Remove lid and cook further for another 3-4 mts stirring once in a while.
Add salt and enough water to cover the potatoes.
Bring to a boil and let it simmer on low heat till you get the desired curry consistency.Finally add the jaggery/sugar and combine.Turn off heat.Garnish with chopped coriander leaves.
Serve hot with rotis/chapatis/steamed white rice.

Teriyaki Chicken Thighs, Online Cooking Recipes

2010-12-07T10:44:00.000-08:00

Teriyaki Chicken Thighs, Online Cooking Recipes

I wanted a quick and healthy meal for dinner. I found a tasty looking recipe on the Food Network by Ellie Krieger for teriyaki chicken thighs that looks simple and delicious. I adapted the recipe a bit by using chicken stock instead of dry sherry and added just a touch of sesame oil to the marinade for added flavor. They turned out tender and so flavorful and my entire family enjoyed them. I served this chicken with brown rice and roasted asparagus for a healthy and filling meal.

Teriyaki Chicken Thighs:

Adapted recipe by For the Love of Cooking.net

Original recipe by Ellie Krieger on Food Network

5 boneless skinless chicken thighs, trimmed of fat
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp chicken stock
2 tbsp rice vinegar
1/2 tsp sesame oil
2 cloves of garlic, minced
1 tsp fresh ginger, finely grated
1/4 tsp red pepper flakes
2 tsp sesame seeds

Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.

Heat a large skillet over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Sprinkle the chicken with sesame seeds and serve immediately. Enjoy.

Zucchini Coins with Marinara and Parmesan - Online Cooking Recipes

2010-12-05T10:42:00.000-08:00

This is my new favorite side dish or appetizer. I created these with some of the leftover marinara, panko crumbs, and Parmesan I used for the Chicken Parmesan I was making for dinner. The zucchini coins were simple and quick to make and tasted wonderful! I loved the flavors and textures of this dish with the soft zucchini and marinara sauce, the salty cheese, and the crispy panko. I will be serving these the next time I need an appetizer or nice side dish.

Zucchini Coins with Marinara and Parmesan:

Recipe and photos by For the Love of Cooking.net

Olive oil
2 zucchini, sliced into thick slices
Sea salt and freshly cracked pepper, to taste
Marinara
Parmesan cheese, shredded
Italian seasoned panko crumbs

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs.

Place into the oven and bake for 15-20 minutes or when the zucchini is just tender and the panko is golden brown. Serve immediately. Enjoy

Hyd Biryani Blog

2010-03-23T00:03:00.000-07:00

Tomato Keema (Tomaito Kema)

2010-03-22T15:30:00.000-07:00

Ingredients

½ kg. minced beef
250 grm. Potatoes (cut in small pieces)
250 grm. tomatoes (remove skin and chop)
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried.
Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add tomatoes and cook till they are done and water dries.
Sprinkle garam masala powder.
Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan or boiled rice.

Serving: 4 to 5 persons

Baingan ka Bharta (Bangan ka Bhurta)

2010-03-22T15:16:00.000-07:00

Ingredients

½ grm. eggplant (Bengan
1 tsp. cumin seeds (Zeera)
2 spring onions
2 tbs. tamarind (Imli) paste
1 tsp. salt (according to taste)
½ tsp. chili (Lal Mirch) powder
4 tbs. oil
¼ tsp. turmeric (Haldi) powder
3-4 tbs. yogurt
2-3 green chilies – chopped
2 tbs. mint (Podina) leaves – chopped
1 tbs. lemon juice

Instructions

Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin.
In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn).
When ready it will come in a ball shape and will turn light brownIt can be served with rice, chapati or as salad when cooled.

Tikka Boti (Tika Botti) Recipe

2010-03-22T09:21:00.000-07:00

Ingredients

½ kg cubes of beef
2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or1 tbs. chopped green chilies

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.

Serving: 2 to 3 persons

Khubani ka Meetha (Khoobbani ka Mitha) Recipe

2010-03-22T09:08:00.000-07:00

Ingredients

250 grm. Dried Apricot
2 cups water
3 tbs. sugar
½ liter milk
2 tbs. sugar for custard
2 tbs. custard powderFresh cream

Instructions

Presoak the apricot preferably overnight.
Remove the pits and take out the almond from inside the pit and keep aside.
In a pot boil the apricot with 2 cups of water.
Add the 3 TBS of sugar to this water.
When the quantity of the water is reduced to 1-cup remove from heat.
Cool and grind to a paste that is neither too thick nor too fine.
Add the almonds that were removed from the pits to this pulp mixture.
In another pot prepare the custard either according to instructions on the custard powder packet or according to the following.
Take ½ liter of milk. Bring to the boil.
Add the 2 TBS of sugar.
Meanwhile mix the 2 TBS of custard powder with a few TBS of milk and add to the boiling milk stirring constantly otherwise it will coagulate.
Cook for a few minutes till it thickens slightly.
Remove from heat and cool.
Now in a dish you can do either one of the following
1. Add the custard then top off with a layer of the apricot pulp and then with a layer of fresh cream. OR
2. Add a layer of custard then a layer of apricot one on top of the other.
Then add a final layer of fresh cream.Serve chilled.

Serving: 2-3 persons

Imli ki Chutney (Imlee ki Chatni) Recipe

2010-03-22T08:56:00.000-07:00

Ingredients

250 gms. tamarind (Imli)
2 cups sugarSalt according to taste
1/2 tsp chili (Lal Mirch) powder
½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions

Soak the imli in lukewarm water so that it softens.
Rub well to remove the seeds.
Strain out all the juice into a container.
Put on low heat and bring to boil.
Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
A small piece of ginger can be added and later removed for an extra flavor.
When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).

Raan Roast (Leg Piece Rost) Recipe

2010-03-21T12:05:00.000-07:00

INGREDIENTS

Mutton leg(Raan) 1
Yogurt 250 gms
Milk 1/2 cup
Saffron 1/2 tsp
Oil 4 Tbsp
Mixed hot spice(Garam Masala)1 tsp
Salt to taste
Ginger 2 inch piece(finely chopped)
Garlic 6 cloves(finely chopped)
Crushed chillie flakes 1 Tbsp or to taste
roasted cumin seed 1 tsp (grinded with knife)
onion whole 1
green chillies 5-6
spring onion 2

COOKING DIRECTIONS

Warm half cup milk in pan and add saffron in it stir well.
Take raan ,make cut mark on both sides with the help of knife and rub mixed hot spice (Garam Masala) on both sides and leave for 10 min
Take a bowl add Yogurt, Salt, Ginger, Garlic, Oil, diluted Saffron (from step 1), Red Chille flakes, Grounded Cumin and mix
Pour the solution from step above on Mutton Leg and rub well.(Leave it for another 15 min)
Put the Mutton Leg in baking tray and just place onion,spring onion and green chillies on top and now put in oven 180 degree for 12 min Change the side of Mutton Leg and let it bak for another 12 min
After 12 minutes take the leg out and pour all juices from the baking tray to another pan and put the Leg in a serving plate.
Garnish
Strain out Blend the Onion, Green Chillies and Spring Onion in a blender.
Add the blended Onion, Green Chillies and Spring Onion back to the Juices and put it to Bake until it turns into a thick suace
Once ready pour this sauce on the Mutton Leg
It's ready to be served

Pani Puri (Pane Pori) Gol Guppay Recipe

2010-03-21T11:51:00.000-07:00

INGREDIENTS

Pani (Spicy Water):

1 cup mint leaves (Pudina)
2 to 4 green chilies (adjust to taste)
3 tablespoons tamarind paste (Imli)
3 tablespoons lemon juice
1 teaspoon black salt
1 teaspoon salt (adjust to taste)
1/4 teaspoon ginger powder
1/8 teaspoon asafetida (Hing)
1 tablespoon roasted cumin seed powder
1 tablespoon sugar (adjust to taste)
1/2 teaspoon black pepper
4 cups water (adjust to taste)

Puris (Golgappay):

1/4 cup All Purpose flour (Maida or Plain Flour)
3/4 cup fine Sooji (Semolina Flour)
1/2 cup water (as needed)

COOKING DIRECTIONS

Pani (Spicy Water)

Blend everything except the water together to make a fine paste.
While blending, add water as needed to blend.
Taste to adjust the green chilies as they can be mild or hot.
Add more lemon juice, sugar, and salt as needed to your desired taste.
Remember you will be adding more water to dilute so paste should be spicier.
Strain the paste using water as needed.
After straining mix the paste with remaining water or adjusting to the taste.
The pani (water) will taste best if refrigerated for a day.

Dough for Puris

Mix the flour and sooji. Add water as needed to make firm dough.
Knead the dough until it is pliable.
Cover the dough with a damp cloth for about ten minutes.
Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
Divide the dough into about 60 small balls.
Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle.
Place over a damp towel and cover with another damp towel.
Do this for all 60 puris.

TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.

Prepare Puris

Heat the oil on medium high heat.
Oil should be about 1 1/2 inch high in frying pan.
To test the oil, put a little piece of dough in the oil.
The oil is ready if the dough comes up right away and does not change color.
Start frying the puris, starting first with the puri you first rolled.
Put one puri in the oil and press lightly.
When it puffs turn over and put another puri in the oil.
Keep adding six to eight puris at a time.
Fry the puris until they are golden-brown all around by turning a few times.
Take the puris out and place over paper towel, so the excess oil is absorbed.

TIP:

When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
Fry all the puris. They should be crisp and puff like a ball.

Serve

Pani puris are served by making a small hole in each puri.
Fill the puris with boiled and chopped potatoes, or boiled chickpeas.
Finish by filling each puri with the spicy pani (water).

Vegetable Cutlet (Vegitabal cutlit)

2010-03-21T11:40:00.000-07:00

INGREDIENTS

Potato - 2
Carrot -1
beans - 8
Peas - 1/4 cup
Onion - 1/2 sliced
green chilly - 1 chopped
Garam Masala - 1/2 tbsp
Cilantro and mint chopped - few
Ginger garlic paste - 1/2 tbsp
turmeric - 1/4 tbsp
Oil for deep frying
bread crumbs - 2 slices
Cashew nuts - 8 crushed
Maida - 2tbsp

COOKING DIRECTIONS

Pressure cook all the vegetables together and mashed it.
Heat 1tbsp oil in a pan, add the chopped onion and ginger/garlic paste.
Once it is done add the green chillies and turmeric and garam masala and mix everything together and cook for 1 mins.
Now add the mashed vegetables and salt and the chopped mint(3 0r 4 leaves) and chopped cilantro.
Don’t add water to it. Allow it cook for 3-4 mins. Now remove it from fire. Make small lemons size balls from the mixture.
Make a maida batter (all purpose flour) 2tbsp of maida and little water.
Now dip each piece one by one in the maida batter.
And then roll it in the bread crumbs and flatten the balls and deep fry it in the oil.
Now the delicious crispy cutlet is ready.

Moong Dal Crumpets (Mung Daal Crumpits)

2010-03-21T11:34:00.000-07:00

INGREDIENTS

1/2 cup yellow moong dal - soaked for 5-6 hours

1 onion grated

2 green chillies

1 teaspoon salt

1 egg

1 Tablespoon jeera powder

1 Tablespoon dhana powder

1/2 teaspoon baking powder

1/4 cup sweetcorn

1/2 cup chopped dhania

COOKING DIRECTIONS

Grind moong dal in food processor.

Add egg. Remove from frood processor.

Add rest of the ingredients.

Heat little oil at a time and cook the crumpets on both sides.

Serve hot with sauce or chutneys.

Methi Pakoras (Maithi Pakorras)

2010-03-20T07:53:00.000-07:00

INGREDIENTS

Methi leaves 1 bunch
Gram flour 1/2 cup
Wheat 1/2 cup
Ground rice (optional) 1/2 cup
Ginger 1" piece
Green chillies 5
Mango powder 1 tsp
Sour curd 1/4 cup
Salt and sugar to taste
Oil for frying

COOKING DIRECTIONS

Chop methi leaves very finely.
Wash and squeeze out the water.
Mix all the above ingredients together.
Add 1 tbsp. hot oil in this batter.
Now make pakoras and deep fry to a golden brown.
Serve with lime pickle, tea or chutney.

Aloo Cholay (Alu Choly)

2010-03-20T07:41:00.000-07:00

INGREDIENTS

Potatoes 1/2 kg boil, peel, cut in small pieces
Chickpeas 1/2 kg wash and soak in water for 30 minutes
Masoor lentil 1/2 cup washed
Tomatoes 4, finely chopped
Green chillies 6, finely chopped
Mint 1/2 bunch, finely chopped
Onions 3 medium, sliced fine, soaked in salted water
Lemons 2, cut in eight pieces
Soda bicarbonate 1 tsp
Cumin seeds 1/2 tbsp, roasted and powdered
Sonth 1/2 tsp powdered
Chaat masala 1/2 tbsp
Sweet and sour tamarind chutney as needed
Salt to taste

COOKING DIRECTIONS

Drain the chickpeas. In a large pan combine chickpeas with masoor daal add water and bring to boil.
Turn down heat add soda bicarbonate.
Cook till tender. Remove from heat, add sonth, salt and a little cumin seed powder and mix well.
Serve the remaining ingredients in separate small dishes; do not add to the chaat, before serving.
Let people help themselves according to taste.
Chaat spoils quickly if onion, tomatoes and potatoes are added in with it.

Coconut Burfi (Khopara Barfi) Coconut Sweet

2010-03-20T04:30:00.000-07:00

Ingredients

225 gms Khoya

225 gms coconut (dry and ground)

1 tsp cardamom seeds (ground)

1 tbsp ghee

2 1/2 cups sugar

2 cups water

1/2 tsp almonds (grated)

1/2 tsp pistachios (grated)

How to make coconut burfi:

Mix khoya and coconut and fry them lightly with ghee on a low heat.

Add cardamom and mix well.

Prepare one-string syrup by dissolving sugar in the water.

Now stir the coconut mixture into the syrup.

Grease the plate and spread the grated nuts on it.

Spread the prepared evenly over the plate and allow it to cool.

Now with the knife, cut it into desired shapes.

Turn them over so that nuts covered part appears on the top.

Nariyal ki burfi is ready to be served.

Kheer (Kher) Sweet Recipe

2010-03-20T04:21:00.000-07:00

Ingredients

1/4th cup long grain rice (washed and drained)

4-5 cups milk

2-3 cardamom seeds (crushed)

2 tbsp almonds (blanched silvered)

A pinch of saffron threads, soaked in a little hot milk

1 tbsp skinned pistachio nuts (chopped)

1 tbsp raisins (optional)

2-3 tbsp sugar or as desired

How to make kheer:

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.

Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.

Add the sugar and stir until completely dissolved.

Remove the rice kheer from heat and serve either warm or chilled.

Besan k Laddo (Basan k Laddu)

2010-03-20T04:09:00.000-07:00

Ingredients of besan laddoo :

2 cups gram flour (besan)

11/2 cup sugar (grinded)

1 cup ghee

1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

In a kadhai mix gram flour and ghee over a low heat.

Keep constantly stirring to avoid lumps.

When it releases an appetizing smell, it is ready.

Remove from the heat and allow it to cool.

Add sugar and nuts to the gram flour and mix thoroughly.

Now form ping-pong size balls of the mixture.

Besan Laddoo are ready to be served.

Kulfii (Kulfi)

2010-03-14T07:26:00.000-07:00

INGREDIENTS:

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :

Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes).
Stir the sides of the pan constantly to avoid scalding.
Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
Pour the mixture into Kulfi molds or small ramekins, distributing evenly.
Cover with plastic wrap or foil and freeze until set, about 6 hours.
To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi.
Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

Sarson ka Saag (Srson ka Sag)

2010-03-14T07:13:00.000-07:00

Ingredients

1 kg: Sarson (green mustard)
250 gm: Spinach
2 fresh: Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes: Garlic (finely chopped)
2" piece: Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp: Makki ka atta (maize flour)
11/2 tsp: Powdered gur (jaggery)
Salt to taste
Tadka (tempering)
3 tsp: Desi ghee
1/2 tsp: Red chilli powder
2-3: Green chillies (finely chopped)
1" piece: Ginger (finely chopped)

Method

Wash, clean and chop the mustard and spinach leaves.
Pressure cook the leaves with garlic, ginger, green chillies and shalgam.
Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins.
Remove from fire and cool.
Grind the spinach to a rough paste.
Add makki ka atta and cook for 15 minutes on low heat.
Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
Serve hot with Makki ki Roti.

Mixed Vegetables (Mexed Vegitables)

2010-03-12T23:25:00.000-08:00

Ingredients

1 tsp fenugreek (Methi) leaves
1 tomato
1 medium onion-chopped
1 tsp cumin seeds (Zeera)
½ tsp. salt to taste
1/4 tsp turmeric (Haldi) powder
3-4 green chilies chopped
2-3 tbs. oil
½ cup cauliflower -chopped
4 pcs. Arvi
2 potatoes
1 capsicum
1 radish
½ cup all type of beans-chopped
1 turnip (Shaljam)
1 beetroot (Chuqandar)
½ cup cabbage chopped
½ cup peas
1 eggplant (Bengan)
1 carrot

Instructions

This dish is made with as many vegetables as you like.
Their quantity should be adjusted according to your needs and the size of the vegetable available.
The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot.
All chopped.
Heat the oil and add all the ingredients and spices.
Cover and cook on very low heat till the water has dried and all the vegetables have become soft.
It is better if they are a little bit crunchy.
Serve with naan or boiled rice

Serving: 4 persons

DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.

Chicken Tikka (Chickkin Tika)

2010-03-12T23:19:00.000-08:00

Ingredients

1 kg. chicken1
½ tsp. ginger (Adrak) paste
1½ tsp. garlic (Lehsan) pastebunch fresh Coriander (Dhaniya) leaves
3-4 green chilies
1 medium onion
1 tsp garam masala
4-5 whole dried red chilies
½ salt (according to taste)
6 tbs. yogurt OR 3 tbs. lemon juice

Instructions

Mix all the spices together.
Put in a blender and make a paste.
Make 4-5 deep cuts on each side of the chicken pieces.
This will help it cook better on the inside as well as giving it a better flavour.
Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.
Then BBQ or bake in oven.
If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F.
Uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes.
By this time the chicken should be cooked.
Increase the temp to 4500F , uncover and bake until the top is dry and the cuts that you made have 'opened up'.
Turn over and when it looks done - it’s done!
Serve with salad and naan

Serving:

2 to 3 persons

Fried Fish (Frid Fissh)

2010-03-12T23:10:00.000-08:00

Ingredients

1 kg. fish filets

Marinate:

½ tsp. salt (according to taste)
2-3 tsp. lemon juice
1 tsp. garlic (Lehsan) paste
½ tsp. chili (Lal Mirch) powder
¼ tsp. carom seeds (Ajwain)

Batter for frying:

4-5 tbs. basin (Chana or rice flour)
½ tsp. salt (according to taste)
½ tsp. chili (Lal Mirch) powder

Instructions

Mix the ingredients for marinate.
Coat the fish with the marinate and leave for 2-3 hours in fridge.
Prepare batter using water to make paste (not too thick or thin).
Dip the pieces in batter and deep fry till golden brown.
Serve with fries or Mint (Podina) sauce and naan.

Serving:

2 to 3 persons.

Achari Mutton (Acharii Muton)

2010-03-12T23:00:00.000-08:00

Ingredients

1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onionssalt to taste
1 tblsp garlic chopped
1 tsp mustard seeds

How to make achari mutton :

Wash and cut the mutton into 11/2" cubes.
Take off and cut the onions.
Cut the tomatoes.
Roast the whole spices separately and grind everything coarsely.
Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
Mix in the cut ginger-garlic.
Mix well.
Mix in coarsely ground masala powder.
Stir fry for half a minute, stirring all the time.
Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
Stir fry till oil leaves the masala.
Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
Stir fry till the mutton is fully done.
Adjust the flavor and serve hot decorated with coriander leaves.

Besan KI Roti ( Basan Ki Rote)

2010-03-12T22:54:00.000-08:00

Ingredients

3 cups besan ata
1½ cup wheat flour
½ tsp. salt
¼ tsp cumin seeds (Zeera)
¼ tsp. chili (Lal Mirch) powder
2 tbs. oil
1 pinch asafetida (Heeng)
2 cups ghee

Instructions

Mix besan and wheat flour.
Add salt and mix.
Add a little water and mix.
The consistency should be soft and putty-like.
It helps if you kneed it with a wet hand.
Keep the dough in the fridge for 5 minutes.
Divide this dough into 4 portions.
Roll each portion into a ball and flatten it into a chapati shape (round).
Spread a little oil or ghee on it.
Make a cut in it from the center to the edge.
Pick up the cut edge and start rolling it so that you end up with a cone.
With the palm of your hand flatten it while twisting it so that it once again forms a ball type thing.
Flatten it again in chapati shape and fry it on medium to low heat with three tbs.
oil or more depending on the size of the frying pan.
Turn it over once the bottom is golden brown.
When both sides are golden brown it’s done.
Serve with garlic chutney, achar or raita.

Bhindi Gosht (Bhinddi Goshht)

2010-03-11T15:16:00.000-08:00

Ingredients

1 Kg. Mutton
½ kg Bhindi
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions

Fry the onion in oil till brown.
Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil.
Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left.
Cook throughout on low heat.
Garnish with fresh Dhaniya, green chilies and lemon.
Serve with naan.
Serving: 6 – 8 persons

Mooli ka Paratha (Muli ka Praatha)

2010-03-11T15:03:00.000-08:00

Ingredients

For stuffing:

3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves

For dough:

2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas

Preparation:

Sieve the wheat flour and salt.
Add water and knead to stiff dough.
Cover and keep aside.
Peel and grate the radish.
Squeeze and drain all the water.
Heat the pan and fry the radish to light brown.
Add salt, red chilli powder, green chillies, corainder leaves and mix well.
Allow it to cool.
Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides.
Roll again into a thick, round parantha.
Heat a tava and fry the mooli ka paratha both sides to crispy and brown.
Put some oil over the paratha.
Serve the mooli paratha hot with raita or curry.

Keema Palak (Qeema Palak)

2010-03-11T14:45:00.000-08:00

Ingredients

½ kg. minced beef
250 grm. Palak - chopped
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin Seeds (Zeera)
1 tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tbs. dill (Soya) or
1 tsp. fenugreek (Methi) leaves-Kasuri

Instructions

Finely chop the onion and sauté in oil until light brown.
Cook on medium heat till water is almost dried.
Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Palak and cook till the water dries.
Sprinkle garam masala powder.
Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naanServing: 4 to 5 persons

Chicken Makhni (Murgh Makhni)

2010-03-11T14:23:00.000-08:00

Ingredients

(a)

4 -5 chicken breasts (skinned, cleaned, cubed)
1 tsp. chili (Lal Mirch) powder
1 tsp. lemon juice
1 tsp. butter
salt

(b)

Marinade:

2 tbs. yogurt
1 tbs. ginger (Adrak) finely crushed or paste
1 tbs. crushed garlic (Lehsan)
1 tsp red chili (Lal Mirch) powder
1 tsp mustard oil (or ½ tsp crushed Rai)
1 tsp lemon juice
1 tsp garam masala
1 tsp. salt

(c)

Makhani sauce:

½ tsp garam masala
2 tsp sugar
½ tsp chili (Lal Mirch) powder
400 g. tomato puree
1 tsp crushed ginger (Adrak)
1 tsp crushed garlic (Lehsan)
100 ml crème
1/2 tsp fenugreek (Methi) Leaves
500 grm. butter
2 green chilies
¼ tsp. salt

Instructions

(a)

Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.

(b)

Remove whey of yogurt (hang in muslin cloth 15 min

Andhra Palli Podi /Andhra Peanut Spice Powder

2010-03-10T07:17:00.000-08:00

Ingredients :-

Peanuts : 1 Electric rice cooker cup

Dry red chillies : 12

Cumin seeds : 1/2 tspn

Coriander seeds : 1/2 tspn

Garlic pod : 1 big pod

Salt : 1 tspn

Dry descinated coconut : 1 Tbspn

Preparation :-

Heat a pan and add peanuts and dry red chillies and fry them nicely till done .
Then add cumin seeds and coriander seeds and fry for 2 mins and switch off stove.
Immediately add chopped garlic and descinated coconut and mix nicely. With the little heat available after switching off the stove coconut and garlic gets litely fried .
After 5 mins transfer this to a plate and let it cool.
Once it is cooled grind them along with salt and adjust the taste accordingly.
Store in a dry air tight container and store in a dry place .
serve this spicy peanut powder with hot rice and a drop of ghee. This will be good for 6 months.

Andhra Chicken Pickle

2010-03-09T07:10:00.000-08:00

Ingredients :-

Chicken : 1 lb ( boneless)

Coriander seeds : 2 Tbspn

Cloves : 8

Cinnamon : 2" piece

Cardamom : 3

Poppy seeds ( dry fried) : 1 tspn

Garlic : 10 pods

Ginger : equal quantity of garlic

Water : 1 small glass

Turmeric : 1/4 tspn

Salt : 1/4 tspn

Oil : 100ml

Salt : 5 tspn

Paprika : 12 tspn

Mustard Powder : 2 tspn

Fenugreek powder : 1/2 tspn

Lemon : 5

Ingredients for tadka :-

Oil : 100 ml

Dry red chillies : 4

Cumin seeds : 1 tspn

Mustard or vaminta seeds : 1/2 tspn

Curry leaves : 1 sprig

Asafoetida : 1/8 tspn

Preparation :-

Clean and cut chicken into small pieces.
Heat a glass of water and bring it to boil . When it comes to boiling point add 1/4 tspn salt and 1/4 tspn turmeric . Add chicken pieces slowly and cook it till done and strain it.
Dry the chicken pieces on a paper towel for 15 mins.
In mean time grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.
In second round add ginger and garlic pieces and grind again.
Now heat a pan add 100 ml of oil and fry boiled chicken pieces till golden brown.
Now to the fried chicken add grinded paste and fry for 3 mins and switch off stove.
Take a dry bowl and add salt , paprika , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.
Take a bowl and squeeze juice of 5 lemon .
Once the chicken is cooled add this lemon juice and mix nicely.
Now heat a sauce pan add 100ml of oil and make tadka by adding dry red chillies , cumin , mustard and asafoetida. Switch off stove and carefully add curry leaves . let this tadka cool completely.
Add this tadka to chicken and mix nicely.
Transfer it to a dry storage container. You can sere after a day .
Serve it with hot rice.

Andhra Chicken Pakodi

2010-02-05T15:25:00.000-08:00

Ingredients :-

Chicken : 1 lb (boneless)

Salt : 1 tspn

Chilly powder : 1/2 tspn

Turmeric : 1/8 tspn

Garam masala powder : 1/4 tspn

Coriander powder : 1/4 tspn

Tandoori chicken masala : 1/2 tspn

Ginger garlic paste : 1/2 tspn

Curd : 1 tbspn

Lemon juice : 2 tspn

Red food color : pinch

Besan flour : 3 tspns

Corn flour : 3 tspns

Preparation :-

Clean and cut 1 lb of boneless chicken breast in to small pieces ( appx 1 " size).
To this add salt , chilly powder , turmeric , garam masala powder , coriander powder, tandoori masala , ginger garlic paste , curd , lemon juice and red food color. Mix all and add besan flour and corn flour in equal proportions . The final consistency should be a thick paste that coats chicken nicely.
Deep fry them in oil till done and take out on a kitchen towel.
Serve them as snacks with onion and lemon wedges.

Home Made Vegetable Pizza

2010-01-25T09:31:00.000-08:00

Size : Appx 10 inch pizza

Serves : 2 -3 adults

Ingredients :-

For making dough:-

Maida / All purpose flour : 2 cups

Yeast : 1/2 tbspn

Sugar : 1/2 tspn

Salt : 1 tspn

Warm water : 1 cup

Olive oil : 2 tbspn

For dusting :-

Maida : 1 cup

Pizza Sauce :-

1/4 tin of pizza sauce

Toppings :-

Onion : 1 small

Capsicum : 1/2

Pineapple : few chunks

Jalapeno : 1

Mushrooms : 5

Broccoli : 1/4 crown

Preparation :-

Take 2 cups of all purpose flour also called as maida in a big bowl. To this add salt and mix nicely.
Take a bowl and add yeast , to this add 1 cup of warm water and sugar(Dont add hot water yeast will die) . Mix nicely and put aside for 10 mins .
When yeast proofs then add 1tbspn olive oil to the flour and add yeast mixture . Mix nicely and finally add 1tbspn olive oil to the dough and give a good mix. The dough will be sticky so dont worry about it and it should be like that only. Cover the dough with a lid or wet damp cloth and put in a warm place for 1 hr.
After that if u see the dough it will increase its size atleast double. Punch down the dough and mix nicely . cover it and put again in warm place for 45 mins. After the time elapse punch down the dough .
Take 1/4 cup of flour on a flour board and take the dough on to the board and make a nice dough and roll it with rolling pin or you can directly spread the dough on the pizza pan. Before spreading pizza dough on the pan sprinkle little corn meal or dry flour s that it prevents the pizza base from sticking to the pan . Once done apply olive oil all over the base and edges. Take a fork and prick it allover.
Preheat oven to 450 degree F and after it is preheated put this pizza pan in oven and bake for 5 mins and take out.
Now apply pizza sauce all over the base . I used Trader giotto's pizza sauce . You can use any brand or you can use fresh home made pizza sauce.
Distribute toppings evenly all over the base.
Sprinkle mozzarella grated cheese all over the vegetables.
Drizzle olive oil all over the pizza and put the pan back in the oven.
When cheese melts and turns light brownish color then switch off oven and pull out the pan carefully .
Transfer pizza on to a chopping board and cut with a pizza cutter.
Thought of showing the bottom side of the pizza that browned evenly.
Serve delicious hot vegetable pizza .

Mumbai Special Tawa Pulao

2010-01-11T18:31:00.000-08:00

Serves : 2

Ingredients :-

Basmathi rice : 1&1/2 electric rice cooker cups

Cauliflower : 1/4 of a small cauliflower

Capsicum : 1 small

Carrot : 1

Potato : 1 small

Green peas : 1/2 cup frozen

Tomato : 1 plum

Onion : 1

Green chillies : 2

Garlic : 3 pods

Ginger garlic paste : 1/4 tspn

Cumin : 1/2 tspn

Bay leaf : 2

Pav bhaji masala : 2 tspn

Kitchen king masala : 1 tspn

Garam masala : 1/4 tspn

Salt : 1&1/2 tspn + 1/4 tspn

Water : 1/4 cup

Spring onions : 1 bunch

Red chilly paste : 1 tbspn

Lemon : 1/2

Preparations :-

Clean rice and add enough water as directed , add 1&1/2 tspn salt and cook till fluffy and cool it.
Chop onion , slit green chillies , chop cauliflower , capsicum , carrot , potato, spring onions , garlic and tomato .
Heat a wok add 1 inch cube butter and 2 tbspn oil and when hot add cumin seeds , bay leaves, finely chopped garlic and green chillies.
Then add onions and fry till half done and add ginger garlic paste.
Add all veggies except tomato ,mix them and add 1/4 tspn salt and fry them till they are cooked. Check whether veggies are cooked by piercing laddle into a potato piece .
Once they are cooked add tomato and add pav bhaji masala , kitchen king masala and garam masala and fry for a minute, add red chilly paste and add water . Adding little water helps in producing enough moist , helps in better mixing of masalas to veggies and helps in not getting burnt to the bottom. Add spring onions and dont mix it.
Immediately add rice and give a good mix. Squeeze lemon juice and mix gently. When Rice turns hot switch off stove and serve hot.
If u like u can serve it with raitha but i like it as it is.

Palakura Kura / Spinach Curry

2009-12-30T18:56:00.000-08:00

Serves : 2

Ingredients :-

Spinach : 1 bunch

Onion : 1 small

Tomato : 1 Plum

Green chillies : 2

Curry leaves : 1 sprig

Ginger garlic paste : 1/4 tspn

Oil: 1tbspn

Dry red chillies : 2

Cumin : 1/4 tspn

Turmeric : 1/8 tspn

Salt : 1 tspn

Chilly powder : 1/4 tspn

Coriander powder : 1/4 tspn

Garam masala : 1/4 tspn

Coriander leaves : 3 sprigs

Preparation :-

Clean 1 bunch of spinach and chop finely.
Chop onion , tomato , green chillies and freshly pound ginger garlic paste.
Heat a pan add oil and when hot add dry red chillies , cumin seeds , green chillies and curry leaves . Once they are fried add onions and pinch of salt and fry till golden brown.
Add ginger garlic paste and turmeric and fry for 2 mins.
Add chopped spinach and fry till done . Cook covered.
Once spinach is cooked add salt , chilly powder , coriander powder and garam masala powder and mix nicely.
Add chopped tomato and cook covered till tomato turns mushy.
Finally add coriander leaves and switch off stove.
Serve it with rice or rotis.

Pachi Carrot Thurumu Kura / Raw Grated Carrot Curry

2009-12-29T11:26:00.000-08:00

Ingredients :-

Carrots : 2

Lemon : 1/2

Salt : 1/2 tspn

Coriander leaves : 3 sprigs

Oil : 1 Tbspn

Dry red chillies : 2

Garlic : 1 big pod

Green chillies : 3

Cumin seeds : 1/4 tspn

Mustard seeds: 1/4 tspn

Curry leaves : 1 sprig

Preparation :-

Take 2 big carrots and peel its skin.
Grate carrot using the big wholes of the grater.
To the grated carrot add salt and squeeze juice of lemon (plz use fresh lemon and dont use bottled lemon juice) and mix nicely.
Finely chop coriander leaves and add it to the grated carrot .
Heat a pan add oil and make talimpu by adding dry red chillies , cumin and mustard seeds . Next add finely chopped green chillies and crushed garlic and fry till done. Add curry leaves and once they turn crisp switch off stove and add this talimpu to grated carrot and mix nicely.
Serve this with rice or rotis.

Raw Onion Tomato Pickle

2009-12-29T11:01:00.000-08:00

Ingredients :-

Onion : 1 big

Tomato :1 big

Green chillies : 3

Coriander leaves : 5 sprigs

Salt : 1/2 tspn

Cumin seeds : 1/4 tspn

Cumin powder : 1/4 tspn

Oil : 1Tbspn

Procedure :-

Finely chop onion and take them into a bowl.
Finely chop tomato and add this to onion.
Finely chop green chillies and add to onion tomato.
Finely chop Coriander leaves and add to onion tomato.
Now litely crush cumin seeds with your fingures and add to above mixture. Add cumin powder and salt and mix nicely.
Add raw oil and mix nicely . Let this soak atleast 2-3 hours before serving . If i want to serve it in afternoon lunch i will make it in the morning .
Serve this with rice or roti.

Note :-

1) Everything in this recipe is raw , so dont cook anything.

2) This will be good only on the day you prepare . Doesnt have a long shelf time like other pickles.

3) Finely chop all veggies as fine as u can .

Stuffed Long Brinjals

2009-12-24T07:45:00.000-08:00

Serves : 2

Ingredients :-

Long brinjals : 2

Garlic pods :3

Curry leaves : 1 sprig

Oil : 2 tbspns

Salt : 1/2tspn

Ingredients for stuffing :-

Urad dal : 6tspns

Chana dal / bengal gram : 6 tspns

coriander seeds : 3 tspns

Dry red chillies : 10

Garlic pods : 2

Dry coconut powder : 2 tbspns

Salt : 1 tspn

Preparation :-

Take 2 long brinjals , wash them and dry them. If u are using indian long brinjals u need atleast 10 brinjals.
Heat a frying pan and add 2 tspns oil and when hot add urad dal , chana dal and dry red chillies and fry till they turn golden colour. Then add coriander seeds , chopped garlic pods and fry for 2 mins and switch off stove and immediately add dry coconut and fry it when the pan is still hot. Let them cool.
Grind to a fine powder by adding 1 tspn salt.
Now cut brinjals into 3 inch size pieces horizontally and put 2 cross slits on them. Put the slits til half the length. Put them in salted water.
Now take a bowl and take 1/2 of the grinded powder to this add 2 tspns oil and mix it . Adding oil in powder makes easy to stuff and it enables to cook inside. Stuff this powder in brinjals.
Put them in a microwave safe bowl like pyrex and add 1tspn oil and gently mix them .
Microwave them for 8 minutes . 4 minutes on one side then take out bowl and turn brinjals to other side and microwave for 4 mins . Take the bowl once it is done.
Heat a pan add 1 tbspn oil and add 3 crushed garlic pods and curry leaves and immediately add microwaved brinjals and add 1/2 tspn salt and mix them good . Fry them till they are done. Be careful while stirring them they will be very sensitive since they are already cooked.
Serve them with hot rice and ghee . Goes good as a side dish for sambhar and dal curries . I even love it with curd rice.

Note :- U can preserve the remaining powder in a airtight container and store it in refrigerator. You can use this same powder to make various frys . Just wait i will show them in upcoming posts.

Kodiguddu Pulusu / Andhra Egg Pulusu

2009-12-08T09:02:00.000-08:00

Ingredients :-

Eggs : 3

Onions :1 big

Tomato :1

Green chillies : 2

Ginger garlic paste : 1/4 tspn

Tamarind : 2 blue berry size

Oil : 1 Tbspn

Dry red chillies: 1

Cumin and Mustard seeds : each 1/4 tspn

Salt : 1 tspn

Chilly powder : 1/2 tspn

Turmeric : 1/8 tspn

Coriander powder : 1/2 tspn

Coriander leaves : 5 sprigs

Preparation :-

Boil eggs , remove their shells and put vertical slits on them.
Chop onion , tomato and green chillies . Soak tamarind or microwave in sufficient water for 1 minute and when it cools take the juice out of it.
Heat a shallow pan and add 1 tbspn oil . Make tempering by adding dry red chilly , cumin and mustard seeds.
Then add ginger garlic paste if it is freshly ground if not add it after onions.
Add green chillies and onions and fry till golden color.
Then add all spices like salt , chilly powder , turmeric and coriander powder and fry for a minute.
Now add tomato and fry till mushy and then add eggs. Fry for a couple of minutes.
Now add tamarind juice and add sufficient water according to ur required consistency.Cook covered for 10 -15 mins .
Finally add finely chopped coriander leaves and give a good mix and switch off stove .
Serve it with hot rice or rotis

Kakarakaya Pachadi / Bitter Gourd Chutney

2009-12-02T10:08:00.000-08:00

Ingredients :-

Bitter gourds : 2 medium size

Onions : 2

Tomatoes : 2

Green chillies : 6

Garlic : 3 pods (1+1+1)

Salt : 1/4 tspn + 1/2tspn

Sugar : 1 tspn

Coriander seeds : 2tspns

Sesemam seeds : 1/2tspn

Coconut : 1 Tbspn

Tamarind : black berry size

Coriander leaves : 5 sprigs

Oil : 4 tspns (2+2)

Ingredients For Tempering :-

Oil : 1 tspn

Dry red chillies : 2

Cumin seeds : 1/4 tspn

Mustard seeds : 1/4 tspn

Asafoetida : 1/8 tspn

Curry leaves : 1 sprig

Preparation :-

Chop bitter gourd as fine as possible. Chop onions , tomatoes , green chillies and garlic pods.
Heat a pan add 2 tspns of oil and when hot add 1 chopped garlic pod.
Next add finely chopped bitter gourd , add 1/4 tspn salt and fry till golden brown . Then add sugar and fry for 5 more minutes and switch off stove.(Dont worry adding sugar doesnt make your chutney sweet it only reduces the bitterness of bitter gourd)
Heat another pan and dry fry coriander seeds and sesemam seeds. Once done add green chillies and fry till done . Transfer them into a mixcy container .
In same pan add 2 tspns oil and when hot add 1 garlic pod , onions and fry till done .
Then add tomatoes and tamarind and fry till mushy . Switch off stove and let this cool.
In mixcy container add coconut and 1/2 tspn salt and grind along with the green chilly mixture to a coarse paste .
Then to the mixcy container add onion tomato mixture , 1 garlic pod and coriander leaves and grind to a chutney consistency without adding water.
Transfer the grinded chutney to a serving bowl and to this add fried bitter gourd and mix well.
Make tempering by adding a teaspoon oil and when hot add dry red chillies , cumin and mustard seeds . Then add asafoetida and curry leaves. Switch off stove and pour this tempering on chutney and mix well .
Serve this with hot rice and ghee.

Vankaya Kothimeera Karam / coriander stuffed brinjal

2009-12-01T07:23:00.000-08:00

This is a famous andhra dish done in all parts of Andhra pradesh . Andhra is famous for stuffed brinjals and there are numerous varities of stuffed brinjals and here is the recipe of famous vankaya kothimeera karam kura( coriander masala stuffed in baby brinjals) .

Serves : 3 adults

Ingredients :-

Baby brinjals : 8

Coriander leaves : 1 big bunch

Garlic : 1 big pod

Ginger : equalent piece of garlic

Coconut : 2 tbspn (fresh / frozen)

Green chillies : 4

Cumin Seeds : 1/4 tspn

Salt : 2 tspns

Oil : 2 Tbspns

Preparation :-

Wash brinjals and wipe them with cloth.
Clean coriander leaves and chop it , you can even use the tender coriander stems . Chop ginger , garlic and green chillies.
Grind ginger , garlic , green chillies , coconut , coriander leaves, cumin seeds and 1 & 1/2 tspn of salt to a fine paste. If required add few drops of water while grinding . Do not add more water , you can not stuff it .
Put a plus slit on each brinjal on opposite side of the stem till half the length with the stem intact.
Stuff this coriander mixture in brinjals . Stuff as much as u can.
Heat a flat non stick pan , add oil and when hot add stuffed brinjals and saute them . Immediately add 1/2 tspn salt on brinjals . Mix it and cover with a lid.
Fry brinjals till 3/4 th done and then add remaining coriander paste .
Fry uncovered till brinjals are perfectly cooked and masala drys out. You can increase the flame to dry out the masala , stirring continuously without burning the bottom.
Once done cover it with a lid and switch off stove and after 5 mins transfer it in to a serving bowl.
Serve it with hot rice and ghee. Also goes good as a side dish for sambhar or dal . I even love to have it with curd.

Andhra Chicken - 65

2009-11-24T20:44:00.000-08:00

Ingredients for marination :-

Boneless chicken breast : 1 lb

salt : 1/2 tspn

chilly powder : 1/4 tspn

Coriander powder : 1/4 tspn

Garam masala powder : 1/8 tspn

Ginger garlic paste : 1/4 tspn

Black pepper powder : 1/8 tspn

Azinomoto : 1/4 tspn

Egg : 1

Cornflour : 5 tspns

Oil : Sufficient for deep frying

Ingredients for Tadka :-

Oil : 2 tspns

Garlic : 1 big pod

Ginger : equalent to garlic

Green chillies : 4

Ginger garlic paste : 1/4 tspn

Curry leaves : 2 sprigs

Black pepper powder : 1/8 tspn

Curd : 1/4 cup

MSG (Tasting salt) : 1/4 tspn

Coriander powder : 1/4 tspn

Salt: 1/4 tspn

Chilly powder : 1/8 tspn

Red food color : pinch

Coriander leaves : 5 sprigs

Preparation :-

Clean and chop chicken into nice small cubes.
To the cleaned chicken add salt , chilly powder , coriander powder , garam masala powder ,ginger garlic paste , black pepper powder and azinomoto /MSG . Mix them nicely and marinate for 15 minutes.
To this add egg white and mix nicely and then add corn flour . Add cornflour till chicken is well coated . Dont add water at all.
Pour oil sufficient for deep frying in a kadai and heat it putting in a medium high flame. Deep fry chicken pieces till golden brown and drain on a paper towel.
Heat a flat pan add 2 tspns oil and when hot add slitted green chillies , finely chopped ginger and garlic pieces and when they are done add curry leaves.
Add pepper powder and ginger garlic paste . Fry for a minute and then add curd.
Add salt , chilly powder ,MSG , coriander powder and red food color mixed in little water.
Let curd come to boil then add fried chicken and mix nicely . Increase flame and saute till dry . Finally add finely chopped coriander leaves and give a good mix and switch off stove . Squeeze juice of 1/4 lemon .
Serve it hot with onions and lemon wedges.

Aloo Bhendi Fry / Potato Okra Fry

2009-10-24T20:50:00.000-07:00

Ingredients :-

Potato : 1 big

Bhendi / okra : 50-60

Onion : 1 small

Oil: 2tbspn

Ginger garlic paste : 1/4 tspn

Salt : 1tspn

Chilly powder : 1/2tspn

Turmeric : 1/8tspn

Garam masala powder : 1/8 tspn

Coriander powder : 1/2tspn

Preparation :-

Chop onion , potato and bhendi.
Heat a pan add 2 tbspn oil and fry onions till golden brown. Then add ginger garlic paste and fry for a minute.
Add chopped potato and fry covered for 5 mins .
Add bhendi and fry uncovered till both the veggies are perfectly cooked . (pierce spoon into potato and if it cuts easily it indicates it is cooked)
Add salt , chilly powder , turmeric , garam masala and coriander powder. If u like tabgy taste u can add 1/4 tspn amchur powder (dry mango powder).
Fry for 5 mins and switchoff stove.
Serve hot with rice or rotis

Butter Naan & Garlic Naan

2009-10-22T15:19:00.000-07:00

Produces : 8 Naans

Ingredients :-

Maida/All purpose flour : 2 cups

Salt : 1tspn

water : 1/2cup

Yeast : 1tspn

Sugar :1tspn

Curd / plain yogurt : 2Tbspns

Egg :1

Garlic : 3 pods (to make garlic naan)

Butter : For basting

Preparation :-

Take 2 cups of flour in a big bowl. To this add salt and mix together.
Take 1/2 cup of water and warm it in microwave for 30 sec. To this warm water add 1tspn dry yeast and 1tspn sugar. Mix them and put lid . Put it aside for 10 mins till it froths.
In that frothed water add 2tbspns of curd and break 1 egg and whisk it nicely till u see full bubbles.
In flour add 4tspns oil and mix it nicely till oil is incorporated into flour uniformly.
To this flour slowly add yeast mixture and mix till it forms a sticky dough.
Cover this bowl with a wet cloth and put in a warm place like oven for 2hrs . It will double the quantity . Takeout the bowl , mix everything again by litely adding oil to ur palm , cover again with wet cloth and put it back in warm place for 2 hrs. Again it will raise the flour quantity in this 2 hrs.
Take the bowl out and again mix it with oily hand and divide the dough into 8 equal parts.
Take a flouring board and add liitle dry maida on it . Take 1 portion of the dough and litely roll it on the dry maida . With a rolling pin roll the naan into oval shape , u can dust it litely with the dry flour . Dont roll it too thin it will get crisp.
Put them on a baking sheet (baking tray) .
Preheat oven to the maximum temperature available . My oven's max temp is 500 degree F . Once it is preheated Put this tray near to the filament if yours is electric oven , ours is gas oven and flame comes at the bottom. So if yours is gas oven put the trays in bottom rack. First batch of naan takes 10 mins to bake but after that oven will be in high heat so next batches take less than 4 mins. In hotels naans are baked in tandoors @ 800 degree F but our residential ovens has maximum temerature of 500 or 550 degree F . So in tandoor they take 1 minute to fry and in our ovens it takes 3 mins . Dont bake it for more time they will turn hard . Just bake till u see bubbles and lite golden colour .
Once they are done take them out and brush them with melted butter. (Dont use butter stick directly, it gives some kind of smell . Better melt it and then brush it)
Serve hot hot home made yummy yummy butter naans with your choice of gravy.

Garlic Naan :-

Chop garlic pods finely . After rolling the naan , sprinkle garlic all over and pat it with palm so they sit in the naan . Bake them like before and apply melted butter and serve hot .
In same way u can sprinkle kalonji (nigella ) , sesemam seeds , cumin seeds .

Chicken Biryani (pakki syle)

2009-10-19T13:24:00.000-07:00

If u want to make a flawless biryani then pakki style is the best way to go. Try this u will definetley love it.

Serves : 2

Ingredients :-

Ingredients for marination :-

Chicken : 1 lb ( cut chicken / drumsticks /boneless)

Salt : 1 /2 tspn

Chilly powder : 1/4tspn

Turmeric : 1/4 tspn

Coriander powder : 1/4tspn

Garam masala powder : 1/8 tspn

Curd : 1 laddle full

Lemon juice : juice of a 1/2 lemon

Ingredients to grind to a fine paste :-

Poppy seeds : 1 tbspn (dry roast)

Cashews : 5

Fennel seeds /saunf : 1/2tspn

coconut : 2tbspns

green chillies : 3

curd : 2tbspns

Ingredients for cooking rice :-

Basmathi rice : 2 rice cooker cups

Oil : 1tbspn

Whole garam masalas : ( cloves :4 , cardamoms :4 , cinnamon stick : 1" - 2pieces , star anise :1 , mace : 2 , Bay leaves :2)

Green chillies : 3

Onions :1

Ginger garlic paste : 1/4 tspn

Mint leaves : leaves of 10 sprigs

Coriander : 10 sprigs

Water : 3 cups

salt : 1& 1/4 tspn

Kesar Colour mixed in water : 2tspn

Ingredients for making curry :-

Oil : 2tbspns

cloves :2 , cardamoms : 2 , cinnamon : 1"

Onions : 1 big

Cashews : 10

Ginger garlic paste : 1 tspn

Salt : 1 tspn

Turmeric : 1/4tspn

Chilly powder : 1/4tspn

Marinated chicken

Grinded paste

Garam masala powder : 1/4 tspn

Lemon Juice : juice of 1/2 lemon

Preparation :-

Marinate chicken with salt , turmeric , chilly powder , garam masala , coriander powder , lemon juice and curd . Try to marinate overnight putting in fridge .
Grind ingredients under the title 'ingredients to grind' to a fine paste.
Chop onions , green chillies , mint , coriander leaves , put ready whole garam masalas .
Clean and soak basmathi rice in sufficient water for 30 mins.
Cooking Rice For Biryani :-
Heat a pan add oil , add whole garam masalas and fry them for a minute.
Add green chillies and fry till done and then add onions . Fry till golden brown.
Add ginger garlic paste and after a minute then add mint and coriander leaves .
Add 3 cups of water and salt . Put lid and boil it fully .
Add strained rice and cook till done .
Add kesar colour water at different points. Put lid and switch off stove.
After 5 mins take out the lid and spread rice in a baking casserole or u can use aluminium tray.
Cooking Curry For Biryani :-
Heat a pan add oil , add onions , whole garam masalas and cashews . Fry onions till golden brown.
Add ginger garlic paste and fry for a minute. Add salt , turmeric & chilly powder . Fry for a minute.
Add only chicken pieces discarding the curd from marination.
Cook chicken covered till done and then add grinded paste and garam masala powder and fry till gravy thickens . Dont add water at all because it makes biryani more gooey and chicken releases lot of moisture. Switch off stove and add lemon juice.
Baking Biryani :-
Mix curry with the rice , put boiled egg halves .
Cover the tray with aluminium foil or with a tight lid .
Preheat oven @ 400 degree F and then put this tray in and bake for 20 mins and switch off oven . If u are cooking in large quantities increase the baking time accordingly.
After a standby of 10 mins take the tray from oven and hot hot biryani is ready to serve.
Serve yummy yummy biryani with ur favourite accompliement.

Chinthapandu Pulihora / Tamarind rice

2009-10-16T19:20:00.000-07:00

Ingredients :-

Ingredients for cooking rice:-

Raw rice : 2 rice cooker cups (sona masoori)

Water : 4 cups

Turmeric : 1/4tspn

oil : 1tspn

Ingredients for making pulusu:-

Tamarind : 2 lemon size balls

oil : 1tbspn

cumin seeds : 1/4 tspn

Dry red chilly :1

Green chillies :2 (slit vertically)

Asafoetida : 1/8tspn

Curry leaves : 1 sprig

Fenugreek powder (menthi podi) : 1/4tspn

Cumin powder (jeelakarra podi) :1/4tspn

Salt :2tspns

Turmeric : 1/8tspn

Mustard powder : 1/2 tspn

Ingredients for Talimpu / Tadka :-

Oil : 1&1/2 tbspn

Urad dal : 1tbspn

Dry red chillies :2

Peanuts : 3tbspns

Bengal gram /chana dal : 2tbspns

Cumin seeds : 1/4tspn

Mustard seeds : 1/4tspn

Green chillies : 4 (slit vertically)

Asafoetida : 1/8tspn

Curry leaves : 2 sprigs

Preparation :-

Cooking Rice :-
Wash 2 cups of rice , add double the water and soak it for atleast 15 mins . Then add 1/4tspn turmeric and 1tspn oil and cook the rice . Once rice is cooked cool it on a wide plate .
Extracting tamarind juice :-
Take 2 lemon size tamarind balls in a microwave bowl , add some water till they immerse and microwave for 2 mins. Let this cool. Once it is cooled extract the thick juice from it.
Making Pulusu :-
Heat a shallow frying pan , add 1tbspn oil and when hot add 1/4tspn cumin seeds and 1 broken dry red chilliy , 2 green chillies , add asafoetida and curry leaves .
Next add tamarind extract.
Add 2tspns salt , 1/8tspn turmeric , Fenugreek powder , cumin powder .
let this boil for 15- 20 mins till it thickens. Then switchoff stove and add freshly grounded mustard powder. Let this cool.
Making Talimpu /Tadka :- Take another pan and heat it . Add 1&1/2 tbspns oil and when hot add urad dal , dry red chillies , peanuts and chana dal . When urad dal turns lite golden colour add cumin seeds , mustard seeds and green chillies . When green chillies are nicely fried then add curry leaves and asafoetida . Switch off stove.
Mixing :- In cooled rice add talimpu/tadka and pulusu ( thick tamarind juice) . Mix them all well . Put it aside for atleast 2 hrs and then it is ready to serve.
Serving :-Yummy yummy pulihora is ready to serve . U can serve it with onion or with curd and appadam. But usually it is eaten plain.

Vankaya Kodi Guddu Pulusu / Brinjal Egg Gravy

2009-10-15T07:43:00.000-07:00

Serves :- 2- 3 Adults

Ingredients :-

Baby brinjals : 7-8

Eggs : 2 -3

Onion : 1

Tomato :1

Green chillies : 2

Ginger garlic paste : 1/4tspn

turmeric : pinch

Coriander powder : 1/2tspn

Garam masala powder : 1/8tspn

Salt :1tspn

Chilly powder : 1/2tspn

Tamarind : blue berry size

Oil : 2tbspns

Coriander leaves : 5 sprigs

Preparation :-

Take 7 or 8 baby brinjals , 2 or 3 eggs , 1 onion , 1 tomato , 2 green chillies , 1 blue berry size tamarind .
Boil eggs , peel out the shells , put vertical slits . Wash brinjals , Put cross slits on each of them with stem intact and put them in salted water. Chop onion , tomato , green chillies . Microwave tamarind in water bowl for a minute and let this cool. Extract the juice from tamarind.
Heat a pan add 1tspn oil and fry eggs till golden color and put them in a bowl .
In same pan add 1tbspn oil and fry brinjals with a 1/2 tspn salt till they are perfectly done.
Put fried eggs and brinjals aside.
While eggs and brinjals are frying simultaneously take another pan add 1 tbspn oil and fry green chillies till they are fried.Add onions and fry till golden brown. Next add pinch of turmeric and ginger garlic paste . Fry for a minute.
Next add tomato and fry till mushy.
Now its time for spices. Add 1tspn salt , 1/2tspn chilly powder , 1/2tspn coriander powder , 1/8tspn garam masala powder. Fry for a minute.
Add tamarind juice and after a minute switchoff stove . Let this cool.
Grind this onion tomato mixture with little amount of water to a fine paste.
Heat a shallow frying pan add 1tspn oil , add 1/8tspn of ginger garlic paste and fry for a minute. Add fried eggs and brinjals and fry for a minute .
Add grinded paste and add water till it reaches ur required consistency .
Let eggs and brinjals boil fully in this gravy .
Finally finish it of by adding few finely chopped coriander leaves and switch off stove. Serve this hot with rice or roti and enjoy delicious Andhra special dish vankaya kodiguddu pulusu.

Andhra Egg Fried Rice

2009-10-14T08:07:00.000-07:00

Serves : 2 Adults

Heat Variation :- Cook whole process putting flame in medium heat.

Ingredients :-

Basmathi rice : 2 rice cooker cups

Eggs :3

Onion :1 big

Tomato :1

Green chillies : 5

Mint leaves : leaves of 5 sprigs

Coriander leaves : 5 sprigs

Oil: 2Tbspn

Whole garam masalas : ( cloves :3 ,cardamoms :3 , cinnamon stick :

2" piece , bay leaves :2 )

Ginger garlic paste : 1/2 tspn

Turmeric : 1/4tspn

Coriander powder : 1/2tspn

Garam masala powder : 1/4 tspn

Salt :2tspns

Preparation :-

Take 2 rice cooker cups of basmathi rice into electric cooker bowl , wash it and add 3 cups of water . Let this soak for 10 mins . Next add 1/4 tspn turmeric , 1tspn salt and few drops of oil to soaked rice and cook it . Immediately takeout the plug once it reaches 'WARM' mode . After 10 mins take out the lid , Mix rice from the bottom and cool it . (U can make this fried rice with left over rice also . If u have leftover rice skip this step . Just add sufficient salt and turmeric to left over rice and mix well.)
Chop 1 onion, 1 tomato , 5 green chillies , mint and coriander leaves . Take 3 eggs out and put ready everything .
Heat a wok or wide mouth pan , add 2 Tbspns oil and when hot add whole garam masalas and fry for a minute.
Next add green chillies and when they turn white add onions and fry till golden brown. Then add ginger garlic paste , pinch of turmeric and mint leaves.
Next add tomato and fry till mushy .
Add coriander powder , garam masala powder , 1/2 tspn salt and mix nicely.
Now break 3 eggs and scramble them. Next add coriander leaves and fry for a minute.
Add cooked rice or leftover rice and mix well . Put lid.
When it turns hot switch off stove and take the lid out only after 5 mins . (If u want it to be little tangy u can squeeze juice of 1/2 lemon after switching off the stove . But usually we dont add lemon juice )
Enjoy hot hot spicy Andhra egg fried rice . Serve it with sherva or any choice of ur curry.

Palak Pulao

2009-10-13T12:36:00.000-07:00

Ingredients :-

Basmathi rice : 2 rice cooker cups

Spinach : 1/2 bunch or little less

Tomato : 1 vine ripe tomato

Green chillies :5

Onion : 1 small

Carrot : 1

Potato : 1

Corn kernels and sweet peas : 1/4 cup

Coconut milk :1 rice cooker cup

Raw whole masalas : (cloves :4 , cardamoms :4 , cinnamon : 2 sticks , mace : 2 strands, star anise :2 , bay leaves :2 small , shajeera : 1/4 tspn)

Oil :2 Tbspn

Ginger garlic paste : 1/2 tspn

Garam masala powder : 1/2 tspn

Coriander powder : 1/2tspn

Lemon juice : Juice of 1/2 lemon

Coriander leaves : 5 sprigs

Mint leaves : Leaves of 5 sprigs

Curd :1 tbspn

Preparation :-

Take 2 rice cooker cups of rice , wash them and pour sufficient water and soak.
Clean and chop spinach , chop tomato and chop 2 green chillies .
Take chopped ingredients into blender and blend it fine .
Chop onions , 3 green chillies , carrot , potato . Put ready corn kernels and sweet peas.
Heat a pan add oil and when hot add whole garam masalas and fry for a minute.
Add green chillies and onions . Let onion get fried till golden brown . Then add ginger garlic paste and fry for a minute.
Add potato , carrot , corn and peas.
Let the vegetables cook . When veggies are half done add coriander powder and garam masala powder . Give a good mix and let them cook further . (cook covered and add little salt to fasten the cooking process)
Once veggies are cooked add chopped mint and coriander leaves. Add 1Tbspn of curd and cook for 5 mins.
For 2 cups of basmathi rice we need 3 cups of water . Instead of adding complete water and to enhance the taste here i am adding 1 rice cooker cup of spinach paste , 1 rice cooker cup of coconut milk and 1 rice cooker cup of water . So totally it makes 3 cups.
Add 2 tspns of salt and let this boil .
Once it boils fully add strained rice , squeeze juice of 1/2 lemon and if u wish add little ghee or butter. Cook covered. Put flame in med-high and when rice is formed reduce heat to medium and last 5 minutes cook it on sim or low flame . Cook the whole process covered with lid.
Once u see rice is formed and no liquid is remained then Put lid and after a minute switch off stove and dont open the lid for next 10-15 mins. As we are adding spinach paste and coconut milk , in the final cooking process rice might get stick to the bottom and get over roasted . So be careful and for this situation there is a simple tip , when rice is formed dont disturb and switchoff stove , u might think that rice is still grainy . Yes rice will be grainy and u can see liquid on top but dont worry simply switchoff and put lid and dont disturb for 10-15 mins . Always remember that basmathi rice gets cooked fully only after switching off stove. U will be surprised after 10-15 mins if u open the lid the rice will be fully cooked . Just mix it from the bottom and put lid again . U can serve after 2 mins. Hope this tip helps u . Plz follow the tip as i said , trust me u will get perfect ,fluffy palak pulav . Plz dont try to cook rice on heat till fully done it just results in over roasting and ruins ur effort.
Serve this hot hot palak pulao with sherva and raitha and enjoy tasty and nutritious spinach rice casserole.

Egg Drop Soup

2009-10-13T11:50:00.000-07:00

Ingredients :-

Broth : 2 cups ( u can use chicken broth or vegetable broth or any broth according to ur wish)

Egg : 1

Pepper : 1/4tspn

Salt: 1/4tspn

Garlic powder :1/4tspn or u can use 1/2 garlic pod pounded

Ginger : 1/4tspn crushed

MSG :pinch

Soya sauce : 1/4 tspn

Vinegar :1/4tspn

Cornflour : 1Tbspn

Spring onions : few

Preparation :-

If u have a ready to use broth u can skip this step otherwise take 1 bullion( I used knorr chicken bullion) and melt in 2 cups of water and bring to boil . With this broth is ready.
Break 1 egg in a bowl and beat till it foams and put it aside.
Take a bowl add cornflour and add 3tbspns of water and mix nicely without any lumps and put it aside.
Chop Spring onions finely and put it aside.
In boiling broth add salt , pepper powder , garlic , ginger ,MSG, soya sauce and vinegar.
When this boils fully slowly add cornflour paste stirring simultaneously. This cornflour acts as a thickening agent. Let this boil again for a couple of minutes.
In boiling soup slowly add beaten egg stirring simultaneously.
Let this boil for 3 mins . Switch off stove. With this egg drop soup is ready.
Take 2 soup bowls and add few chopped spring onions in each of them.
Pour hot soup on this spring onions . Because of pouring hot soup on spring onions they get litely cooked and at the same time they remain crunchy.
Serve them hot and enjoy home made egg drop soup.

Baigan Ki Chutney-Quick Easy &Tasty

2009-10-12T10:01:00.000-07:00

This is a Chatpata Chutney that i ate at my mamis place that made me instantly fall in love with it.When she told me its so easy to make & can b made in about 10mins time with just 2 baigan..i decided that i will making it soon for my family and will also post it soon..i dedicate this recipe to my Dearest Mami...thanks Mami..u rock

INGREDIENTS:

Baigan (medium sized) 2

Tomato (medium) 1

Coriander Leaves 1/2 bunch

Tamarind 1Tspn

Tumeric Powder 1/2 Tspn

Salt to taste

Methi 1Tspn

Mustard seeds(Rai) 1Tspn

Maash ki daal 1Tspn

Green Chillies 5

For The Bagar:

Curry leaves few

Mustard seeds 1Tspn

PROCEDURE:

Heat 2Tbspns oil in a kadai and fry rai,methi and maash ki dal for a minute.

Now add tomato and baigan cut to small pieces.also add green chillies,turmeric powder and salt.

Cook till Baigan and tomato become a little tender.Finally add coriander leaves.

Grind to paste with tamarind.Keep aside.

Heat little oil abt 4Tspns add mustard seeds and curry leaves,fry till the curry leaves become a little crispy,Add this to the baigan paste.

Combination: Tala hua Gosht ,Idly.

Vegetable Spring Rolls

2009-10-03T18:19:00.000-07:00

Preparation :-

Preparing Stuffing /Filling:-

Take 1 small cake of chinese noodles (hakka noodles) and brake them into small pieces and boil them in big pot of water and drain them . Pour cool water on them and again drain off the water. Put them in a bowl.
Chop 2 carrots & equalent cabbage into fine juliens. Chop 1 big garlic pod and equalent ginger into fine pieces. Chop 1/4 cup of spring onions.
Heat a pan /wok add 1tspn sesemam oil (add as less oil as possible) and when hot add ginger and garlic and fry for 2 mins.
Next add carrot and cabbage and fry till half done .

Add sufficient salt , pepper and MSG (optional). Mix them and fry for a minute.
Next add 1 tspn soya sauce , 1/4 tspn vinegar , 1/4tspn chilly garlic sauce , sufficient salt and pinch of sugar .Mix them and fry nicely.

Now add boiled noodles and spring onions and fry for 3 mins and switch off stove.

With this our stuffing preparation is completed. Let this cool.

Rolling Spring Rolls:-

Take spring roll sheets from freezer and thaw them as directed.

Take no.of sheets u need and keep the rest in the freezer.

Take a tbspn of maida /all purpose flour and add water to form a paste . Mix it with out any lumps. This works as a glue for sticking.
Take a chopping board and place a spring roll sheet on that such that one corner faces u.

Leaving 2 inches from that corner fill a tbspn of stuffing and make it compact.

With your fingers rub the maida paste aound the circumfrence of the sheet as shown.

Now fold the corner into the stuffing . Just tuck it.
Now start folding the sheet from there tightly till u reach the other two corners . Now press the endings of stuffing flat .

Close the two corners (right and left ) one above the other and stick them .

Now again start rolling tightly till the end.

With this rolling is completed . Repeat the same procedure for all other sheets.

Frying :-

While you are rolling it is better to start heating oil for deep frying.
Once u complete rolling and when oil reaches sufficient temperature drop the rolls one by one carefully.

Fry them till golden brown .

Once done take them out and drain them on a paper towel.

Serving :-

Serve them hot with tomato ketchup and enjoy hot hot home made vegetable spring rolls with ur family and friends.

Dalcha

2009-09-30T10:11:00.000-07:00

I learnt this dish from my Mom-in-Law....so the credit goes to her..I have made a few variations to suit my taste..i bet this is the best dalcha u would have ever tasted,Its a hit with my family n all my friends..whenever i happen to make it i share the half of it with one of my friends...here goes the recipe ...

INGREDIENTS:

Kaddu Medium sized(cut into diamond shaped pieces)

Meat with bones 3-4

Chane ki dal 1 cup

Tamarind 2 handfuls(soak in water)

Tomatoes 3-4

Onion 1 big

Loung3,patta 2 1inch pieces

Curry leaves handful

Red chilli powder 2Tspn

Turmeric powder 1/2Tspn

Ginger-Garlic paste 2Tbspns

Garam masala powder 2Tspn

Coriander leaves handful

Green chilles 6

Salt to taste

Oil 4Tbspns

PROCEDURE:

Pressure cook chane ki dal separately later grind it a semi liquid form(if u like whole chane ki dal u can simply use dal ghotni)

Now heat oil in a cooker,add loung n patta fry for a minute.

Later add onions sliced finely along with green chillies.

Fry until light brown and then add ginger-garlic paste...n fry till the paste turns golden brown.

Add the curry leaves,mutton bones along with salt,red chilli powder and turmeric powder.

Also add the tomatoes cut finely.

Add about 2 cups water and pressure cook for 12 mins.

Now add kaddu and pressure cook again for 5 minutes(about 3 whistles)

Add the grinded dal to it along with Tamarind water.

Add coriander leaves and let it boil.

Finally add garam masala powder,some more salt to taste.

U can also add lime juice if u want it to be more tangy.

PREFFERED COMBINATION:Bagara khana-Sem ki phalli Gosht-Dalcha.

I made Dalcha with bagara khana and dum ka gosht .I have already posted Dum ka Murgh recipe on my blog but i tried with gosht instead of chicken...n its a superb combination to try ...hope u all will love this combination.

Murungakkai Kozhambu / Drumstick Gravy

2009-09-24T10:04:00.000-07:00

Ingredients:-

Drumsticks : 2 big or 15 frozen cut drumsticks
Onion : 1 small or 8 shallots / pearl onions
Tomato : 1 small
Green chilly : 1
Garlic : 1 pod
Tamarind : Blueberry size
Oil : 1tbspn
Dry red chilly : 1
cumin: 1/4tspn
Mustard:1/4tspn
asafoetida : 1/8 tspn
Fenugreek powder: 1/8tspn
Curry leaves : 1 sprig
Turmeric: 1/4tspn
Chilly powder : 1/2tspn
Salt: 1tspn
Coriander Leaves : 5-6 sprigs

Ingredients To Grind:-

Sambar powder : 1/2tspn
Fresh or frozen coconut : 1&1/2tspn
Fennel seeds /saunf: 1/4tspn
Peppercorns : 3
Coriander powder : 1/2tspn

Process :-

Chop drumsticks into 3 inch size pieces , chop onion , tomato , garlic and green chilly.
Soak tamarind in sufficient water or microwave it with some water for 1 min. After it cools extract the juice from it.
Grind the ingredients under the title 'Ingredients to grind' to a fine powder .
Heat a deep frying pan and add oil , when hot make tadka by adding dry red chilly , cumin seeds, mustard seeds , green chilly , garlic . Next add asafoetida , methi powder and curry leaves.
Add onions and fry till transulent by adding pinch of salt.
Now add drumsticks and fry till half done .Cook covered.
Add tomato and fry till mushy.
Add turmeric and chilly powder and give a good mix.
Now add tamarind juice and add water till it reaches ur required consistency. U can make this as a thick or thin gravy . I love to make it in thin consistency .Once u add water add sufficient salt .
Add grinded powder and mix it.
Cover it and let this boil for 10-15mins.
Next add coriander leaves and after 2 mins switchoff stove put lid.
Drumstick kolambu is ready to serve with rice , appalam or with any side dish.

Tomato Pulihora

2009-09-24T07:32:00.000-07:00

Serves : 1 Adult

Ingredients:-

Red & ripe plum tomatoes : 2(medium size)
Tamarind : blue berry size
Rice : 1 rice cooker cup (160ml cup)
salt : 1tspn
oil : 2 tspns

Ingredients for Talimpu:-

oil :1 tbspn
Peanuts : 2 tbspns
urad dal : 1 tspn
Chana dal : 1tbspn
Dry red chilly : 1
cumin seeds : 1/2 tspn
Mustard seeds : 1/2tspn
Asafoetida : 1/8tspn
Fenugreek powder :1/8tspn
Curry leaves : few
Green chillies : 3

Process:-

Take rice wash it and pour double the quantity of water and let it soak for 10-15 mins and then cook rice . After cooking cool it .
Chop tomatoes & green chillies.
Heat a shallow/deep frying pan add 2tspns oil and when hot add tomatoes and tamarind . Add 1 tspn salt and mix nicely . Cook covered till mushy . Then takeout the lid and increase the flame and mix continously for 2 mins so that water from tomatoes will evaporate .
Switchoff stove and transfer it to another container . Let this cool.
Take a paper towel and wipe off the pan neatly and switch it on again . Add 1 tbspn oil and make talimpu by adding urad dal , chana dal , peanuts and dry red chilly . Once they start turning golden colour add cumin ,mustard , asafoetida , methi powder , green chillies . Once green chillies are fried add curry leaves and switchoff stove.
Grind tomato tamarind mixture to a fine paste.
In cooked rice add grinded tomato paste and mix nicely.
Add talimpu to the rice and mix nicely .
Let this sit for atleast 15 mins before serving .
Serve this with papad or veggie straws or fryams.
For me this is a good lunch box idea.
NOTE:- U can make tomato tamarind paste in large quantity and u can store it for 2 months in refrigerator. When ever u want to prepare this tomato pulihora u can cook rice ,cool it , add sufficient paste , make talimpu and add . Mix all and tomato pulihora is ready to eat . But if u want to store like this u should take enough care while preparing . U should add sufficient salt .

Andhra Avakaya / Andhra mango Pickle

2009-09-23T09:16:00.000-07:00

'Avakaya' the word itself makes me drool . Every day in my lunch the first thing i wish to have is avakaya. My mom makes different pickles with mango and i just love them all . She makes avakaya(plain mango pickle) , allam avakaya (ginger garlic pickle) , palli avakaya(peanut mango pickle) , kobbari avakaya(coconut mango pickle) , nuvvula avakaya(sesemam mango pickle) and pesara avakaya (moongdal mango pickle) .I just love all these versions . I will show u all these delicious pickles in coming posts. But when we r in abroad away from home it is little bit difficult to carry all these pickles along with us . So i thought it is better to make our own pickle when all the ingredients are handy . We get raw mangoes all over the year and all other ingredients we normally have at our homes . I never thought that making avakaya is this easy , frds i tell u just give a try and u will only understand how easy it is and it gives self satisfaction .

Ingredients Required:-

Raw mango :1
salt:3tbspns
chilly powder:4 tbspns
Fenugreek powder :1tspn
Mustard powder :4Tbspns
Fenugreek seeds: 3/4tspn
Oil:8Tbspns or 1/2 cup (better to use sesemam oil if doing in large quantity if not u can use any other cooking oil but preheat it and cool it )

Procedure:-

Try to select a raw green mango , as soon as u get try to do this pickle . Donot refrigerate mango since it gets ripe quickly.
Wash it and wipe it dry.
Chop the mango into pieces . Normally when we make avakaya we put the seed intact while chopping .Doing like this will preserve the mango piece from not getting soft and soggy . But it requires a special sharp knife but when we are making in small quantities that lasts for few days it is better not to take risk of cutting mngo with seed intact. So chop it normally. Try to use a dry knife.
Grind 3 tbspns of mustard seeds in a coffe grinder that u use for spices grinding or in a regular mixer. So after grinding the powder becomes nearly 4tbspns.
Take a dry bowl and in it take chilly powder , salt , fenugreek powder , mustard powder and fenugreek seeds. Mix them nicely.
Take mango pieces in a big bowl .
To this mango pieces add raw sesemam oil and mix nicely. (use a dry spoon and if using some other cooking oil heat it and cool it and then u can add it)
To this pieces add mixed spices that we took in a bowl. Give a good mix and put a tight lid and store it in a dry place for 48hrs .
After 2days has completed take that bowl and give a good mix . Now u can observe the pickle gravy is almost doubled . It is just because mango oozes out lot of moisture.
Transfer the pickle into a air tight bottle . Delicious andhra avakaya is ready to eat .
Serve it with hot rice and ghee. If u like u can even have it with plain dal.(My favourite Combo)

Flavour of haleem… in words

2009-08-30T22:52:00.000-07:00

Haleem is not some roadside food to be eaten and the bones and spices spat out. No. If you are a Hyderabadi it is a love affair to remember, to wait, to drool, to savour, to Twitter notes, to make your Facebook pals envious (one of whom says:

kanisam tinali anukunna tinaleni postion ra naku ikkkada dorakadu, and another bloke says: yaad mat dilao bhai raha nahi jata) and, okay, to worry about the money part (nearly Rs. 2000 if a person eats daily).

But making haleem is no rocket science. Housewives with their hand-me-down secret recipes cook up better stuff than the men swirling the gooey stuff in huge cauldrons. But then you cannot persuade ammis and aunties to make haleem everyday and that’s why we rush to neighbourhood haleemwallahs.

That brings in the twist in this year’s haleem’s tale. With almost all the haleems tasting the same, redolent of the same sweet buttery smell, similar smoky flavour (okay one has a hint of rose petals, another pudina, another of saffron and yet another of curry) what do the haleemwallahs do? They resort to marketing their product with words.

Here is a fun trip through the haleem-land of Hyderabad with the wordsmiths in charge and not the chefs. Near Charminar is: Zayeqe daar Turkey haleem. “Turkey as in the country and not the bird. They put tarkari (vegetables) in the haleem, we stick to the Turkish formula of meat, wheat, dry fruits and spices,” says Abid applying warq to the cauldron.

At MG Road if one restaurant prides itself for getting the spices and nuts from Iran another throws a gauntlet about getting the dish tested for its purity and the meat used. City Light is selling what it calls Mashhad Haleem. “Mashhad is a place in Iran and this haleem is a speciality of the place. The spices and the dry fruits that go into this haleem are also from Iran,” says Syed Husain.

After taking Rs. 80 he gives a token and then you get a Styrofoam bowl with what looks like haleem but with a white creamy topping, pudina leaves and as you dig in there are dices of apricots, pistachios and almonds. Blander, but then it is also a haleem. To each his own it seems as across the road is Lamcy which is selling mushroom haleem, fish haleem, paneer haleem and of course the mutton haleem.

In Nacharam where about seven haleem sellers have made their appearance, there is one bloke who promises haleem made with skin-less chicken. The Bahadurpura-Chandulal Baradari-Shahalibanda stretch is chock-a-block with the haleem/harees sellers the pick is surely the one where Aamir Khan in his Ghajni avatar is shown as if he is hugging the rooster.

Even if there is a joint that sells beef haleem near Rama theatre in Bahadurpura, the photograph is that of a crowing rooster. Arbi Haleem/Deccani Haleem/Turkey Haleem/Irani Haleem take your pick. Potli masala, Irani masala, Turkey masala and the spiel keeps spinning.

Incidentally, potla meat and potli masala are two different things. Potla meat should ideally come from lambs that live in the countryside and are not grown in farms (tough luck to get enough of them) and if a haleem is made with potli masala then all the pieces of cinnamon, pepper and cloves should not make an appearance in your bowl of joy. And that would be something. Like all good or bad advertisements the hyperbole makes you wonder about the real nature of haleem. Or like this ad says: ‘Shyam, Samuel ya Saleem sab ki pasand haleem.’

SERISH NANISETTI

Monday, Aug 31, 2009, Metroplus

The best cappuccino in town

2009-08-27T04:24:00.000-07:00

Beethoven counted and used 60 coffee beans to prepare his brew. Each time for each cup of coffee. Perhaps that would explain the perfection he achieved with his symphonies and notes. Every evening at 6.30 pm a robust old man walks inside the Taj Mahal Hotel in Secunderabad, sits in the second row in the centre twirls his moustache and waits. As he sees the smoothened granite flooring polished by a billion footfalls, a steaming cup is brought for him. Sip and a furrowed brow lines curl up in appreciation. The waiter in white walks off pleased. Not a word spoken.

The entry of coffee pubs has kicked the game wide open. Now the Minerva Coffee Shop, Chutneys, Taj Mahal Hotel with their staid appearance, pre-mixed sugar, chicory and varying quality (in the morning the brew is perfect, quality plummets by noon again perks up by evening) have big time rivals. Not the cauldron of dark decoction and boiling milk.

Check this out to know the difference. The order is the rating based on quality of coffee, service, barista’s expertise, ambiance, parking space etc.

Qahwa: The perfectly brewed cappuccino. The ambiance is neither too claustrophobic nor too spaced out. Weather permitting, you can sit on the lawns and breathe in the pollution while quaffing or sipping the stuff. The coffee has the right notes, body and flavour. The texture too is right. The froth is deceptive so you have to be careful while adding the sugar. Their trademark cold coffee called Qahwa is cool. The barista uses a Cimbali semi-automatic and the pressure and the temperature at which the decoction comes out is right so the bite in the notes is somewhat mellowed.

Café Coffee Day: Still the finest though slipping in quality where the patronage is high. The standardization slips when it comes to takeaways. Using an Astoria semi-automatic and a good barista at the knobs (Kaushik Aich (Somajiguda outlet) is a bronze winner at the Indian Barista Championships) the cappuccino can be pretty addictive. Earlier they used to serve a more frothy stuff now the froth is no longer there so you can no longer eat the froth and drink the coffee. (Shhh: For the cold coffees they use readymade decoction which is brought in jerrycans). More acidic than the cappuccino at Qahwa, it has a hint of mountains. (Why do they keep the AC switched off?)

Leaf n Bean: The newest entrant in the coffee game it is set to go places as the brew hits the right notes. They say they use only Arabicah beans imported from Brazil, Columbia and Indonesia. Without using Robusta beans it is an achievement that the cappuccino notes are so high (perhaps it is their Rancilio that does the trick). They are trying to peddle their flavoured teas and flavoured cold drinks but that should be for the junta. Located in an atrium, the stairs are somewhat dicey business to negotiate. The spaciousness adds to the ambiance.

Barista: Concentrating too much on their cold coffees (they are higher priced and more lucrative) the cappuccino doesn’t get the attention it deserves. And it shows. The ambiance is right. There is good parking space at all the outlets. But all these plus points are negated by the ordinariness of the coffee. Perhaps the steam hits the coffee powder at higher temperature (92 degrees would be perfect) which explains the brew’s odd notes though the flavour is right.

Qwiky’s: Sometimes good, sometimes middling it is not VFM (value for money). A flat cappuccino which doesn’t raise the spirits. The forehead brows stay where they are after the sip. They are trying to make up by adding the Madras Filter Coffee. But filter coffee is altogether a different ball game where they will have tough time beating macappuchino. Dunno? Cappuccino brewed by mom.

SERISH NANISETTI

21 days to go for Ramzan

2009-08-27T04:20:00.000-07:00

The magrib azaan rings out from a thousand minarets near Madina and its neighbourhoods, the faithful in their skull-caps, pyjamas folded above the ankles, rush in to bow their heads in prayer as the sing-song intonation continues. A little later, the troop of devout march to the nearest stall selling fruit salad, falooda, and oh yes! haleem. Across the city in Toli Chowki, you can hear the same sound having the same effect on people.

The calm piety of the day disappears in the razzle dazzle of shopping for clothes, shoes, caps, burqas and sevain.

Move on from Madina to the inner lanes of Patherghati, Charkaman and Mitti ka Sher and you get meat on stick, coloured ice lollies, phirni, pathar ka gosht and a zillion other temptations costing from 50 paise for the lollies to the expensive but perfectly spiced and cooked pathar ka gosht.

But what is an iftar in Hyderabad if it is not topped up or at least get a smell of haleem? Nothing (we have been told a similar haleem is sold on the streets of Karachi across the border, but then bullets also fly there, no?).

We start the gastronomic trip from Garden in Secunderabad. This year the servings are smaller, the restaurant has chick interiors and the waiters wear smart checkered jackets. At Rs 28 the haleem isn’t cheap, though a Rs 5 vanilla ice cream is served free. Meaty, wheaty.

A little ahead is Paradise. The souped up joint is on the other side, haleem is served in a make-shift godown kinda place. It is Rs 25 for the haleem and Rs 28 if you want a mini Coke to wash it down. Rich with layers of flavour.

Stop by at an unnamed joint where just the block of mud for cooking haleem is there and the pot is being stirred by two toughs using ladles that are taller than the men. This got to be interesting. The haleem is cheaper at Rs 25. Spicy, there is a cardamom in almost every bite.

Bawarchi is the bigger of the larger haleem addas in the city. There is almost a queue before you can get your spoonful of delight. Greasy, sweet.

“We cannot say how many haleems we sell,” says the owner of Shadab Md Khaja Pasha. The place is packed as the fasters feast on haleems, biryanis, shorba. How much meat do you get? “We get large quantities, the work begins right from 2 am,” he says. The haleem? Well there is a topping of ghee, crisp-fried onions, coriander and it tastes wow. But the falooda is better we think.

Cross the road, there is Madina. No glitz, no hardsell, the haleem does the talking. Spicy with layers of aroma and flavour.

Ah the biggest, brightest and the most expensive: Pista House. You can literally swim in the fat floating on top. There is a queue to get the tokens and there is a queue to get your serving. This year Abdul Majeed has unveiled a veg version of his haleem on an unsuspecting people and competition. The veg haleem is the killer with its appeal and full bodied aroma.

End of the day, there is Niagra near Toli Chowki. Do all these haleem makers have a single formula which they tinker according to the price? Maybe, they almost taste the same, except a dallop of fat here, an ounce of spice there or a chunkier wheat flour.

The insha namaz (night prayer) is in progress near Shaikpet Nala. And it is 21 days to go for Eid.

SERISH NANISETTI

In love with haleem

2009-08-27T04:17:00.000-07:00

The Fajar azaan sounds at 5.07 a.m. and the basic ingredient of haleem: meat; is being checked for quality in the best traditions of Michelin chefs in a function hall at Shahalibanda. A little distance away, Behind Haveli Manjli Begum, workers are firing up the logs as a few others fix the clay ovens enclosing the gargantuan couldrons.

Between the two spots, this is the kernel of evolution of haleem as the meat, wheat, and spices are transformed by the kasais and the khansama into the gooey, gelatinous, spicy, fragrant and the to die for dish for most Hyderabadis.

The measurements are oriental, as the workers dunk two baskets of meat, three fistfuls of chillies, a fist of scrapped papaya and water and cover it with a lid and seal it tight with a cloth. It is 6.15 a.m. and the traffic is picking up outside the small lane as the smoke and steam rise from hundred other cauldrons covered with red cloth across the old city and from Basheerbagh to Begumpet. The story is the same as meat from Chengicherla or Jiyaguda gets the treatment at the hands of the cooks.
It stays like this till 12 noon when the khansama Syed Pasha comes in attired like an executive in Allen Solly clothes and enters a mud plastered cubicle stocked with spices, rose petals and salt. A series of bowls are lined up and without becoming uncomfortable in the heat of the chullahs and smoke which makes eyes smart and runny, he fills each of the bowl with the right mix of ingredients. The meat that has been cooking for over six hours (it still doesn't smell of haleem), a gruel of pounded wheat is added on and Pasha's secret mix is dumped as is a fistful of coriander. Half hour dum cooking (now, it has the sweet, spicy smell) and half hour of pounding will make the haleem ready for the rozedars.

A few minutes before the Maghrib azaan, the siren marking the end of the fast does a fantastic thing. The Pathergatti, which appeared like a village market, is like a deserted boulevard, albeit with pushcarts vending everything from innerwear to ice lollies to Made-in-China toys. All the men have disappeared into huddles with bowls of fruits and dates to break the fast.

If Pista House is the destination of haleem eaters from everywhere, there are people who turn this Ramzan dish into a gastronomic odyssey. An odyssey can begin anywhere, right from Garden and Paradise in Secunderabad to Shadab, Niagara, Nayaab, Bawarchi, Azizza, or Embassy in Basheerbagh and the list goes on.

Raj Siddham is in the middle of his odyssey. "I am a Hyderabadi and have grown up with haleem. Nothing can compare to the taste of this dish. Though I live in Dubai, there isn't a single dish that can match it. Embassy near Basherbagh was hmmmm. There are more days to go and more places to explore," is the way he sees things.

Paradise is almost a world away as a different generation discovers the magic of haleem. One of them is Rohit Nayani who has come from Visakhapatnam and is working in Nipuna. "I like it and have already eaten at five places. It is so much more different from other non-veg dishes I have eaten," he says.
Then over cuppas of Irani chai, there can be endless debates about the haleem. Does the shredded chicken add zing to the dish, do diced eggs take away the flavour of the khari haleem and how come haleem to be supped by rozedars is so expensive as to be out of reach of the poor? By the time the debate would be over, it would be another Fajar prayer and within no time it would be Eid.

SERISH NANISETTI

Biryani fit for a nawab

2009-08-27T04:15:00.000-07:00

Think Hyderabadi biryani and you would think about either a mutton biryani or a chicken biryani. But biryani, a gourmand’s delight born in adversity, has another cousin called Kalyani Biryani.

As fragrant, as tempting and just as addictive but at one-third the cost. Step inside one of the restaurants selling it with an unobtrusive sign and you will get a heapful of helping with chunks of meat that is dark, tensile and juicy. It is the food of choice for wrestlers, body builders and other people without bulging wallets.

The birthplace of this enigmatically appropriate euphemism for beef biryani is small bylane in Shah-Ali-Banda. There, you will find Kalyani Nawab-ki-Devdi. You can easily pass it by unless you chance upon the centerpiece of arresting colourful tiles, roosting pigeons, delicate stucco work, grazing goats and a filigree-worked marble grave, surrounded by smaller less-ostentatious graves. How the artisans baked the red-clay tiles and coated them with indigo, green, yellow and other bright colours remains a mystery.

But this is the birthplace of Kalyani Biryani. Though the Devdi appears like an eyesore it wasn’t always like this. The anecdotal history about how the biryani got cooked is a story of courtly intrigue, Nawabi pelf, exigency and the Hyderabadi-make-do spirit.

The Nawabs of Kalyani had massive estates near the fort of Kalyan (part of Bidar in Karnataka) from the time they became qiledars (fort keeper). One of them Ghazanfur Jang known as Mohana Mian married Sahibzadi Kamal-un-Nissa Begum, the second daughter of Asaf Jah-III, on Dec 16, 1802. He worked on the devdi and his descendents added to the magic. If the people living in his estates had any work in Hyderabad, the capital of Nizam’s province, they would stay in the devdi where they would be served food twice a day.

The tradition continued under the Nawab Gazafar-ud-Dowlah and Nawab Mehdi Hussain. But times change, traditions change and during Mehdi Hussain’s time as fortunes and estates dwindled after Operation Polo, someone in the dastarkhwan tweaked a recipe to create Kalyani Biryani without the knowledge of Nawabsahab. “Then the devdi was parceled out for Rs 5 a gaz (a yard). You can see what is here now,” says Syed Shah Md Qadri who was born in Kalyani but had his upbringing in the devdi pointing out the unplanned structures that have overrun the place.

As you walk out of the devdi, you can’t help think that the bard was wrong when he wrote:

“The evil that men do lives after them;

The good is oft interrèd with their bones.”

SERISH NANISETTI

Eventful history of Irani cafes

2009-08-27T03:35:00.000-07:00

One warm day in April 1984 Syed Turab Husain Abid and his brother walked into the MCH office with just the thought they would apply for a permission for opening an Irani Bakery in Begumpet. To their surprise the officer said he would give the permiss ion right away and asked them for the name of the place. They didn’t have any. The officer suggested a name: Flyover Bakery, after the structure right in front of his proposed café. The name stuck, the place morphed.

Now, the Flyover Bakery in Greenlands looks like a glass cubicle that might tumble onto the road along with the diners tucking into chicken manchuria or chilli chicken.

In another corner of the city is Skylab. Stolid by the Mettuguda crossroads as passersby think about the queer name for an Irani café, but the older residents know the truth about the name. That year of fear in 1979 when the Skylab plummeted to earth in July 12, 1979 as the world watched in fear and fascination as the Time magazine put it: “Only 10 per cent of the earth’s inhabitants can be considered totally free of any risk from Skylab’s metallic fallout.” Inside the café the mood is glum and the owner’s son refuses to talk; the red arrow outside with 40” is the secret. Outside the cafe is the pan shop run by Prakash that came into existence along with the café. “Do you remember the time when Skylab fell?” he asks.

“1979?”

“This café opened in 1978, now most of this will go in road-widening,” says Prakash with a shrug.

With that hammer blow another landmark will disappear.

If other Indian cities have statues as landmarks unrelated to the history of the city, Hyderabad has Irani cafes and restaurants that not just give a name to the place but also bring alive a time and a memory for its residents. If the Y2K@TandooriChicken.com Biryani restaurant at Panjagutta takes us back eight years when a fortune was made out of the Y2K fear, for a few people the Flyover Bakery takes them back to that day in November 1983 when Queen Elizabeth inaugurated the flyover in November 1983. As lunch hour crowd mills around him, Abid recalls the time: “This was a lonely place. After 6 p.m., it was difficult to spot a single soul, now anytime of the day or night, it is difficult to find this road deserted,” he says.

In Mettuguda is Café Diana, might sound just like a name, but for the residents it takes them back to the time when Diana Hayden became Miss World in 1997.

Last year as Mahendra Singh Dhoni’s men lifted the Twenty-20 world cup, the Hyderabadi landmark tribute is being readied in Srinagar Colony with a multi-cuisine restaurant called what else but Twenty-20 kitchen. “Most of the restaurants have names of spices, vegetables and the cuisine, I wanted something new. When Dhoni’s team won the world cup, the T-20 concept was the rage and I though why not this name,” says Nageshwar Rao, whose takeaway restaurant is getting the finishing touches.

If one restaurant called Pakeezah recalls the year when Meena Kumari passed away and the movie was released, the same cannot be said about the other Pakeezahs that have cropped up. Some names remain while the memories get erased: Kennedy in the Old City remains but the owners can scarce tell the reason for the name, as do owners of restaurants called Rolex or Boston or Chicago.

SERISH NANISETTI

Saturday, Jan 05, 2008, Metroplus

Is it biryani?

2009-08-27T03:32:00.000-07:00

Everyone loves biryani, Hyderabadi kacche gosht ki biryani that is. The meat that falls off the bone, the long grained rice that doesn't stick to fingers, the fragrance of spices that can make stomachs rumble with hunger and anticipation and the Irani restaurants where it is cooked by the tonnes.

But is it biryani as it was created in biryans over campfires for armies on the march? Is it the same dish that the men created where they dunked everything in sight to create the one dish to fill all the tummies? Is it the same dish, the royal women, including Emperor Jehangir's wife, modified to create the multi-layered gastronomic extravaganza? Step into some of the busiest biryani joints and get an eyeful of the fragrant rice with a piece of meat or bone sticking out. Roll up your sleeves and dig into it with your bare hands - the way it is to be eaten.

A chat with some of the cooks and waiters at the favourite biryani joints reveals the good, bad and ugghh side of biryani. At most of the restaurants, the quantum of gravy that sticks to the meat and the food varies depending on the time of the day, says a gourmand who thinks lunch is the best time to get the real flavour of biryani. Only if it is dum will the fat rise to the top and leave the rice soft with all the flavours of spices and meat.

Currently there are three variations of cooking in Hyderabadi restaurants, only one of them is authentic dum. The first is a one-well-heeled eatery that sells thousands of plates of biryani in Secunderabad. What they do is cook the meat and spices in one huge cauldron with little rice. The rice is cooked separately. Step in and order, and you will get your mountain of rice with the meat buried in it. Part of the rice would be dry while a little of it will be sticky.

The second is a real travesty; the meat and the rice are cooked separately, then mixed before serving. Then there are a few biryani joints that do cook in dum but fiddle with the proportions of meat and rice where the proportion of meat is reduced and the quantum of rice increased.

An art

"Not just the cooking even serving the biryani with the right amount of meat and with the layers of rice intact is an art. That art is also dying," says Md Yousuf who works in an old city biryani eatery and claims he can serve 30 biryanis in as half as many minutes. You may get a taste of real good biryani only if you are lucky.

* * *

Amidst all the informationis a nugget of dope

Birian the Persian word that means roasted or grilled gives the name and changes the cooking process from pilaf or pulau. If Timurlaine's army is credited with creating a rough version of it, it was in Akbar's kitchen that it was perfected where the Persian technique of marinating meat in curd was modified with the addition of ground spices, onions, garlic and almond to the marination mix. Even Aurangzeb, the austere Mughal who banished music, booze, dance and art from the palaces of Delhi liked what he called khichri-biryani. It was he and his governor of Deccan the Nizam who brought the mughlai dish to Hyderabad.

SERISH NANISETTI

Monday, Dec 18, 2006, Metroplus

Twist in the tea cup

2009-08-27T03:29:00.000-07:00

The hustle and bustle of Hyderabad is kept alive thanks to the innumerous chai-wallahs that feature in every nook and cranny of the city. These are virtually the lifeline of many people, some of who are addicted to the tea of particular joints. The city may have many coffee pubs, but its tea drinkers remain staunch supporters. And so, two unique tea places in different settings caught our fancy.

As you drive away from Paradise towards the end of Prenderghast road, is a quaint little place called Chai Ho Jaye. It is located right across the road from the supermarket and curiosity surrounding the name itself will lead you to the place. It's not quaint like a picturesque , homely tea parlour, but quaint in the sense of being a tea stall with a difference. A pan shop will easily rival it in size, but the scooters, cycles and motorbikes of its patrons parked outside is proof enough of its popularity. The tea is de-rigeur Irani chai — milky, with a bit of masala and brewed in aluminium kettles and pans and is served in tiny glasses, but its the tea boys inviting shirts with Chai ho jaye? written behind that sets it apart from the other chai places. The boys are often seen running up and down the road catering to tea lovers on that lane. Chai Ho Jaye though, can be a bit intimidating for women to visit alone.

... and more

Aslam Bhai can still have his Irani chai but for the loaded globe-trekker, Hyderabad has a new fangled addiction that is catching on. And it is also called tea.

Not your pauna, cutting, suleimani but the real full-bodied tea with flavour minus the usual distraction of sugar and milk.

In Toli Chowki, as you zip back from Gachibowli, there is an arresting sight on the left of some clear brew being poured into a transparent cup. But not the cup of intoxication but the cup that cheers and it is called Finjaan (Arabic for a cup of decoction).

Step in and the ambience says something about what you should expect. A counter with exotic tea labels like Jasmine Pearl, Cinnamon Cliff Tea, Champagne of Darjeeling, Blue Mountain Tips and a host of other tea tasters' delight, a few books on tea and some tools to get the brew right.

So, what do you do in a tea den? Of course have tea. In contrast to the Irani chai brewed for hours in samovars and mixed with brownish milk with dollops of sugar, the tea is served on the table. Take your pick and you get a carafe on your table with the tea leaves in the stainer, pour the hot water and let it brew. After a minute, you can have your sip of cheer.

Want something more exotic? Climb a few stairs and you can have your own tea ceremony, Japanese style with all the adjuncts in place. Right down to the low glass table and tablemats.

One warning though, there is so much glass and crockery around that it is safe to keep your children home.

SERISH NANISETTI

Monday, Jun 19, 2006, Metroplus