Hyderabadi Do Pyaza

Ingredients:
1. 1/2 cup Ghee/Oil
2. 2lbs Lamb
3. 5 cups Yogurt/Curd
4. 6 large Onions
(make paste of 2 onions and cut the other four onions and fry till golden brown and make a paste of it separately)
5. 12 Black pepper pwd
6. 1 tsp Turmeric/Haldi
7. 1 tbsp Coriander/Dhania pwd
8. 11/2 tsp Garam masala
9. Coriander finely chopped
10. Salt to taste

Method:
1. Marinate mutton(Lamb) with haldi, black pepper pwd, dhania pwd, paste of two onions and salt for 1/2 hr.
2. Heat Oil / Ghee and put the marinated mutton and fry it for few min's.
3. Now add the fried onion paste to the above, stir it.
4. Put 1 cup of water to the above mixture and cook it in a pressure cooker for 1/2hr with low flame and with whistle on.
5. After its done take the lid and put the gram masala and some dhania.
6. Can be served with roti or rice.

Picture courtesy: web
Kitchen Notes: All quantites are approx., changes should be made according to the taste.
Recipe Source: Adapted from a cookery show.

Happy Holidays :)

Marry Christmas and Happy New Year to all and hope you and your family enjoy the holidays with loads and loads of fun........

Raita (Yogurt Salad)

Ingredients:

1 cup Yogurt
1 medium size onion (finely diced)
1/2 tomato (finely diced)
1 tsp Cinlatro finely chopped (Kothmir)
1 tsp chat masala
salt to taste

Method:

Mix all the ingredients togeather, server chilled with Chicken Biryani, Egg Biryani, or any other kind of biryani.

Picture courtesy: web
Kitchen Notes: If you think raita is too thick, add a bit of milk. All quantites are approx., changes should be made according to the taste.
Recipe Source: My own creation..

Ginger brittle (Alam Moraba)

Alam (ginger) moraba (brittle) is a famous snack in Hyderabad. People who are born and bought up in Hyderabad will know about this snack. When I was a kid, I remember people selling it on streets. I love them, they are delicious and good for your health. Here is my version of the recpie...

Ingredients:

1. 1 oz Jaggary
2. 1/2 oz Sugar
2. 1/2 oz Ginger
3. 1 tsp Cardamom pwd
4. Water as needed
5. 1 tbsp Ghee

Method:

1. Grind ginger to a fine paste, if you want can add 2 teaspoons of water.
2. Put jaggary pieces and sugar in a non sticky pan and add little water, just to sink it.
3. Keep it on a medium flame, keep stirring.
4. When it comes to one string consistency, add the ginger paste and cardamom pwd.
5. Keep stiring, until it starts leaving the sides of the container.
6. Switch off the stove.
5. Grease a plate with ghee and pour the mixture when it is hot.When it is warm make marks to cut in a squares or use a cookie cutter for any kind of shape.
6. When cold store it in a air tight container.

This is my entry for JFI-Jaggery hosted by Kay of ‘Towards A Better Tomorrow’


Picture courtesy: web
Kitchen Notes: I’ve prepared mildly sweet moraba. Adjust jaggery quantity to suit your taste.All quantites are approx., changes should be made according to the taste.
Recipe Source: My own creation..