Hyderabadi Cuisine

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Hyderabadi Cuisine

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Dum Ke Bhutte

 

Ingredients                                             Portion - 2

 

Tender corn, off the cob                           125 gm

Green chillies                                               5 nos

Oil                                                                 1 tbspn

Salt                                                               to taste

 

Method

1)  Grind the chillies with salt

2)  Heat oil, add the ground chillies and corns, stir fry for a few minutes

3)  Sprinkle a little water and simmer for 3 to 4 minutes or till corn is cooked. Serve hot.

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      Hyderabadi Biryani with Churri



Ingredients                                        Portion - 2

Chicken                           150gm

Basmati rice                    125gm

Water                               250ml

Onions finely sliced         100gm

Ginger garlic paste          10gm

Red chili powder              5gm

Chopped coriander leaves              10 gms(1 tbsp)

Mint leaves chopped               10gms     (I tbsp)

Green chilli, chopped              2no

Yoghurt                            50ml

Milk                                  100ml

Saffron                             a pinch

Lemon juice                     1no

Refined oil                       150ml/fry

Ghee                               2tbsp

Salt                                  to taste

Mace                               a flake

Nutmeg powder               a pinch

Part -------I

Green cardamom            2no

Black cardamom             2no

Cloves                             6no

Cinnamon sticks              ½” piece

Caraway seeds (Shahi jeera)          2.5gm

Black pepper corn           5-6no

Part ------II

Green cardamom            3no

Black cardamom             3no

Cloves                             4no

Cinnamon stick                ½ piece

 

Method

 

1.  Wash the chicken and drain all the water. Soak rice in water.

2.  Heat oil, fry the onions till golden brown. When onions become cool, crush or grind them set aside.

3.  Rub ginger and garlic well into the chicken. Then add salt, red chilli powder, half the coriander, mint and green chillies, half of the fried onions, lemon juice the ground spices of

      Part –I, crushed or ground onions and the oil in which the onions were fried. Set aside at

      least for 2 hours.

4.  Soak saffron in hot milk and keep it aside.

5.  Take heavy bottom pan put the marinade meat. Bring it to boiling and stir once in a while. Cover and cook in a medium slow heat till the meat is soft and tender. And the liquid not fully dried up.

6.  Take little ghee in a pot sauté cardamom, cinnamon, bayleaf, peppercorn. Add soaked rice & five to six cups of water, salt to taste. Cook till three forth done. Drain & keep aside.

7.  Heat the remaining ghee in a thick bottomed pan. Spread half the rice in a layer, spread the chicken with the masala over the rice. Sprinkle some fried onions & torned mint leaves. Spread the remaining rice. Sprinkle saffron  milk. Cover & cook under dum method till  done. Serve hot.

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Churri

Ingredients                                            Portion – 2

Yoghurt                                                     ½ cup

Onion, chopped                                        ½ no

Green coriander, chopped                        Few sprigs

Mint leaves, chopped                               A few

Green chillies chopped                             1 no

Salt                                                            To taste

 

Method

1)  Whisk the yoghurt well and add the remaining ingredients, mix well. Serve chilled

 

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Mirchi Ka Salan


Ingredients                        Qty

Green Chillies                  10-12 (fritters variety)

Tamarind Pulp                         50 gms

Water                                       400 ml

Mustard                           10 gms

Nigella Seeds                          10 gms

Cumin Seeds                           10 gms

Curry Leaves                           1 sprig

Oil                                    40 gms

Salt                                  to taste

 

For Paste:

Fresh/Dessicated Coconut              80 gms

Peanuts                           50 gms

Sesame Seeds                        30 gms

Onion                                       100 gms

Garlic                                       15 gms

Ginger                                     15 gms

Chilli Powder                           10 gms

Turmeric Powder                     5 gms

Garam Masala Powder            10 gms

 

Method of Preparation

For the Paste:

1.  In a pan lightly brown the onions, add the fresh/dessicated coconut and brown it. Add the ground nuts and sesame seeds to this mixture and roast for 1-2 minutes. Make a smooth paste of the above with garlic, ginger, and all the spice powders adding little water.

 

Preparing the curry:

 

1.  Remove the chili crowns or you can also keep them intact. Rinse and wipe dry the green chilies. Slit the chilies vertically but do not break them.

2.   Heat about 2 tbsp oil in a pan, fry the chilies till light brown. Remove and drain on kitchen tissues.

3.   Add some more oil in the same pan, fry the mustard seeds till they pop. Add Nigella seeds and cumin seeds, followed by curry leaves and fry for a minute. Now add the ground masala paste.

4.   Fry for 3-4 minutes or more till you can see oil floating on the top and sides of the masala. Now add tamarind pulp and water. Stir & simmer for 5 minutes.

5.   Add fried green chilies plus salt and simmer for a few minutes more.

6.   Garnish with coriander leaves and serve hot with Hyderabadi Biriyani or even plain steamed rice.

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Double Ka Meetha


 

Ingredients      Qty

Bread slices            2no

Sugar                       100gm

Milk                  200ml

Cardamom powder A pinch

Cashew nuts           5gm

Almonds          5gm

Pistachio         5gm

Saffron                     A pinch

Silver leaves            1no

Ghee or vanaspati   To fry

 

Method

1.  Boil the sugar in water to make syrup of string consistency. Add cardamom powder and stir.

2.  Slice off the crust and trim the edges to make discs.

3.  Heat oil in kadhai and fry them to light golden brown colour.

4.  Keeping two tbsp of milk aside for soaking saffron rest of the milk boil with sugar and reduce to thick sauce consistency.

5.  Dip fried bread slices in sugar syrup, then arrange them in platter and pour thickened milk over it.

6.  Pour saffron milk and sliced nuts and finally garnish with silver leaves. 

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