Wednesday, November 22, 2006

Happy Thanks Giving :)

Have a great holiday!!!

(Picture Courtesy: web)

Wednesday, November 15, 2006

Kaju Pakoda (Hyderabadi style)

In Hyderabad we get kaju pakoda (we call it pakodi) in sweet and savory shops.
I don’t know if this kind of pakoda is sold somewhere else; if any one know about this, let me know.
We love this pakoda; it has that crispy and nutty taste, it smells awesome. I tried to make this recipe on my own, after through examining the pakoda by its look and guess what I was sucessful:)
So here is the recipe to share with you all

1/2 cup Kaju (Broken Kind)(Cashews)
2 tbsp besen (Gram flour)
1 tsp rice flour
1 tbsp Ginger garlic paste
1 tbsp finely chopped mint
1 tbsp finely chopped coriander leaves
3 green chilies chopped
2/3 strands of curry patha finely chopped (Curry Leaves)
1 tsp jeera
2 tsp red chili pwd
1 tsp Dhania crushed corsely
1 tsp baking soda
Salt according to taste
Oil for deep-frying

1. Mix all the ingredients except oil.
2. Take 11/2 tbsps of warm oil and add to the above mixture.
3. Now the mixture looks dry and lumpy, mix it thoroughly.
4. Take some warm water; now add it to the above mixture, spoon by spoon to make a dough thicker than a chappthy dough, as if it looks crumbly.
5.Heat oil in a kadai (deep frying pan); drop the besen mixture (uneven shapes) take a big lump in the hand and with the help of fingers drop little by little in the hot oil for deep-frying.
6.Fry it on medium flame till light golden brown.
7. Cool it and store it in an airtight container.
8. May last up to 10 days

Note:Photo courtesy hyderabadi gifts


Friday, November 03, 2006

Hyderabadi Kheema

Ingredients :

Goat mince 1 lbs. (get the thick kind)
Chopped onion 1 big finly chopped
Chopped tomato ½
Ginger Garlic paste 1 tbsp.
Coriander powder 1 tbsp.
Red chili powder 1 tbsp.
Turmeric powder 1 tsp.
Chopped green coriander 2 tbsp.
Whole garam masala 1 tbsp.
Chopped green chili 1 tsp.
Curd (yogurt) ½ cup
Oil 4 tbsp.
Salt As per taste

Method :

1. Mix goat mince, Curd/Yogurt, salt, turmeric powder and ginger garlic Paste. Keep aside for at least an hour.

2. Heat oil in a Kadhai. Add Whole Garam Masala and let it crackle. Add chopped onions and sauté till onions are golden brown in color.

3. Add chopped chopped green chilies, red chili powder and coriander powder.

4. Cook for a minute and then add chopped tomatoes. Cook till fat leaves the masala.

5. Add marinated lamb mince. Cook on a medium high flame till mince is done. Or pressure cook it till 1 wistle on medium flame.

6. Garnish chopped green coriander.