Hyderabadi Kitchen

Back...

2010-03-23T13:36:00.000-07:00

I am back and want to know what recipes you would like to see in my blog in future.
I have a lot more to update.

Product Review

2009-05-29T11:20:00.000-07:00

I have a 4 year old daughter, now a days even to give a cold or cough medication, I have to consult a doctor. But I got an email, for which I review products and its name is "Sinupret for Kids". This product is organic and is safe for kids over 2years of age.
I thought it would be helpful for moms like me, if I share with you.

Product Description:

Sinupret for Kids, developed by Bionorica, is a safe, natural remedy that supports healthy sinus, respiratory and immune function. To our knowledge, no other clinically tested remedies are available today in the United States that support all three functions for children.

Sinupret for Kids is one of the world's leading herbal remedies for upper respiratory health in children age 2 and up. Sinupret has been Germany's #1 most widely recommended and scientifically tested nasal and sinus support formula for children and adults for more than 30 years.

My Review:
Sinupret for kids is a great product. I have noticed that my kids nose less stuffed up from her cold. I love that it is all natural and completely safe for kids.But it does't smell that good, and my daughter complained about the taste too.
I think thats fine as long as it works.

Happy Diwali

2007-11-09T07:30:00.000-08:00

Fish Briyani ...

2007-09-10T13:36:00.000-07:00

I know it has been long time that I haven't blogged, may be I am too lazy, but I do visit all the blogs, thanks to everyone for inquiring...
Today I want to share my own fish biryani recipe, i experimented with it and the outcome was very good.... Here comes the briyani

All u need is

1. Fish - 2lbs / 1 kg (I used catfish fillet, u can use any kind u like)
2. Yogurt / curd - 1 cup
3. Basmathi Rice 4 cups
4. Onions 2 medium sized
5. Green Chillies 12 nos
6. Mint leaves 20-30
7. Coriander leaves 1/2 bunch
8. Red Chili powder 1 tea spoon
9. Turmeric 1/2 tea spoon
10. Salt according to taste
11. Oil for frying
12. Ghee 1 table spoon
13. Whole Garam Masala 1/2 table spoon
14. Garam Masala powder 1/2 tea spoon
15. Lemon Juice 1 table spoon
16. few threads of saffron soaked in 4 tbsp of warm milk.
17. 1 tsp pepper pwd.

Method:

1.Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chillies (slit vertically) and little salt.
2.Take cleaned fish and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. Heat tsp of oil and fry half of the chillies, mint and coriander leaves for 2 mins on medium flame, make a paste of it and add to the above marinated fish with pepper powder.
3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slit vertically), mint leaves and coriander leaves and keep it aside.
4.In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee. Add saffron milk for flavor on the top.
5.Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.
6.Can be served with Raita.

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: My own recipe.
Picture Source: own

Happy Janmastami :)

2007-09-04T13:12:00.000-07:00

Weekend visit to Statue of Liberty

2007-07-24T15:37:00.000-07:00

We visited Statue of Liberty from New York many times, but this is the first time we went from Liberty Center of New Jersey and I think its better from Jersey than NY as there was less crowd and we can park the car right next to the ferry place. No hassle to get into trains and etc... Here are some pictures I want to share with you all

Hyderabadi Egg Biryani

2007-07-10T06:44:00.000-07:00

Ingredients

Basmathi Rice 4 cups
Hard boiled Eggs 6 nos
Yogurt 1/2 cup
Onions 2 medium sized
Green Chillies 6 nos
Mint leaves 20-30
Coriander leaves 1/2 bunch
Red Chilli powder 1 tea spoon
Turmeric 1/2 tea spoon
Salt according to taste
Oil for frying
Ghee 1 table spoon
Whole Garam Masala 1/2 table spoon
Garam Masala powder 1/2 tea spoon
Lemon Juice 1 table spoon

Method:

1.Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chillies (slited vertically) and little salt.
2.Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside.
3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slited vertically), mint leaves and coriander leaves and keep it aside.
4.In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee.
5.Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.
6.Can be served with raitha.

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: Mom's recipe.
Picture Souce: Web

Coming up...Fish Biryani...

2007-06-21T09:05:00.001-07:00

Masala Pappu / Masala Dal

2007-06-14T12:48:00.000-07:00

Ingredients:

1. 1 cup toor dal / kandi pappu
2. 2 cups water
3. 1/2 tbsp ginger garlic paste
4. 1 bay leaf
5. 3 cloves
6. 2 cardamom
7. 2 sticks of cinnamon
8. 1 tsp of shahi jeera
9. 2 tbsp of oil
10. salt to taste
11. 3 green chillies
12. 1 small onion finely chopped
13. 2 tbsp coriander leaves finely chopped
14. 1 tbsp mint leaves finely chopped (this is optional)

Method:

1. Wash dal and pressure cook it in water for 2 whistles (if not using pressure cooker, cook until it becomes soft).
2. Heat oil add bay leafs, cloves, cardamon, cinnamon and shahi jeera, let it fry for 2 mins.
3. Add onions, slit green chills and fry till translucent.
4. Add ginergarlic paste and fry for 2 more mins.
5. Add turmeric, cooked dal and salt.
6. Let it cook for 2 mins and take it off the stove.
7. Garnish it with coriander and mint leave.
8. It can be served with roti or white rice.

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: Mom's recipe.

Prawn/ Shrimp Pakoda / Royala Pakodi

2007-05-21T08:51:00.000-07:00

Last week my father in law asked me if I know how to make prawn pakoda, as he likes it very much. He said he tasted this kind of pakoda in one of the restaurants in Hyderabad. I was like, let me try and the outcome was really good. Here comes the recipe....

All you need is

Ingredients:

1. Prawns / Shrimp - 1/2 cup
2. Besan / Chenaga pinidi - 1 cup
3. Rice flour / Biem pinid - 1 tbsp
4. Red Chili pwd - 1 tbsp
5. Mint / pudina leaves - 1 tbsp finly chopped
6. Coriander / kothmir leaves - 1 tbsp finely chopped
7. Ginger Garlic paste 1 1/2 tsp
8. salt to taste
9. oil for frying

Method:

1. Mix all the ingredients dry with out water and oil.
2. Add 1 tbsp of warm oil to the above.
3. Start adding 1 tbsp of water at a time and mix well to form a hard dough.
4. Heat oil and then add the dough with the help of ur fingers in the form of pakoda.
5. Deep fry them on medium flame till golden brown.
6. Sever it hot.

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: own creation.

Methi Bagara Rice

2007-05-15T12:35:00.000-07:00

This rec pie was made on one of my cousins engagement, I liked is so much that I tried it the very next day, and it came out really nice. Hope you all will like it too :)

Ingredients:

1. 2 tbsp kasoori methi
2. 2 cups of basmathi rice
3. 1 tbsp ginger garlic paste
4. 2 bay leafs
5. 4 cloves
6. 2 cardamom
7. 2 sticks of cinnamon
8. 1 tsp of shahi jeera
9. 3 tbsp of oil
10. salt to taste
11. 3 green chillies

Method:

1. Wash the rice, soak it in water and keep it aside.
2. Heat oil add bay leafs, cloves, cardamon, cinnamon and shahi jeera, let it fry for 2 mins.
3. Add onions and fry till translucent.
4. Add kasoori methi and ginergarlic paste and fry for 2 more mins.
5. Add salt and 3 cups of water ( it goes this way, for every cup of rice, I use 1 1/2 cups of water).
6. Let the water boil, then strain the water in which rice was soaked, now add this only rice(no water) to the boiling water.
7. Cook for 5 mins on medium high flame and then simmer it with lid on.
8. Switch off the stove after five mins or till u think the rice is cooked.

Mirchi-ka-salan,Raita,bagara-baingan, mutton curry...

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: own creation.

This is my entry for Masala Magic: Andhra Cuisine – Regional Cuisines of India May 2007.

Birthday and goodies....

2007-04-27T13:43:00.000-07:00

Hi,

My daughter Ananya is going to celebrate her 2nd birthday next week. As I have never been to kids birthday, I have no idea of how to arrange for a kids birthday party and also what to give in/as goody bags...
I really appreciate if any one who have an idea on how arrange birthday party for kids and what to give as goodies, please leave ur comments on ideas, it would be really helpful to me.

Thank u...:)

Tomato-Aloo Curry (Tomato-Alugada kura)

2007-04-01T12:48:00.000-07:00

Today I want to share one of my favorite recpies, Tomato-Aloo curry. I cook it very often, and this is my hubby's fav too.I know this is a regular curry we can find in my house holds of South India.
Lets talk about my version of recpie, I prefer using a bit more oil and I dont like to use water. So lets dig in...

Ingredients:

1. Potatos 2 medium size skinned and cubed
(I prefer to use white skin potatoes as they taste better)
2. Tomatos 4 medium size chopped (Preferably tomatoes on the vein or plum kind)
3. Red chili pwd 2 tbsp
4. Turmeric 1/2 tsp
5. Coriander leaves 2 tbsp chopped
6. Red onion finely chopped
7. Ginger-Garlic paste 1 1/2 tsp.
8. Salt to taste.
9. Oil 2 tbsp.

Procedure:

1. Heat oil and add chopped onion, let it fry till translucent.
2. Add ginger-garlic paste and fry for another 1 min, then add turmeric pwd followed by potato cubes, fry them for a while.
3. Add chopped tomatoes with coriander leaves and salt.
4. Put the lid and make the stove in between to simmer and medium flame.
(If you are using a pressure cooker,
then put it on medium flame for 2 whistles)
5. Check it after 5 mins and see if the potato cubes are cooked ,then open the lid and cook for few more mins, then its done.
6. Can be served with rice or roti.

This is my entry to JFI: Tomato hosted by Lovely RP of My Workshop

Kitchen Notes: All quantites are approx., changes should be made according to the taste.
Recipe Source: own creation.

Happy Ugadi :)

2007-03-20T12:53:00.000-07:00

picture courtesy: supergreetings

Lord Venkateshwara Swami (Balaji)

2007-03-14T08:13:00.000-07:00

I got this picture of Lord Venkateshwara Swami in one of my forwarded mails, I thought of sharing with you all.
It is known to everyone that photos are not allowed to be taken in the temple of Lord Venkateshwara Swami(in Tirmula). I think this photo might be taken long long time back when there was no restriction.

You can find more information about Lord Venkateshwara ( Lord Balaji) temple here and the offical website of Tirumala Tirupathi Venkateshwara Swami is here .

Tomato Chutney from my Mom's kitchen

2007-01-26T07:16:00.000-08:00

Ingredients:

1. Tomatoes - 4 nos Medium size(I prefer using tomatoes on the vine or plum tomatoes)
2. Green Chillies - 8 nos (Adjust it according to ur taste, I prefer little hot)
3. Tamarind paste - 1 tbsp
4. Coriander/ Kothmir chopped - 1 tbsp
5. Mint chopped - 1 tbsp
6. Sesame/Til/Nuvulu - 2 tbsp - dry roast and grind to a fine powder
7. Turmeric - 1tsp
8. Salt to taste
9. For popu or tadka 1 tsp each - curry leaves, mustard seeds, dry red chilli's
10. Oil for tadka

Method:

1. Heat 1 tsp of oil add whole green green chillies, kothmir/Coriander, pudina and tamarind paste. Let it fry for a min then add the cut tomatoes.
2. Put the lid and make the stove to medium flame.
3. Check it after 5 - 10 mins, you can see that the water came from tomatoes starts leaving, at this point keep the lid open.
4. After some time you can see only little liquid is left, switch off the stove and let it cool.
5. Take out the green chillies from it and grind it to fine paste along with the sesame paste, add salt.
6. Take a big spatula and try to mix the tomato mixture so that it becomes fine paste. Now add the green chili and sesame mixture, mix well.
7. Finally heat some oil for seasoning, add curry leaves, mustard seeds, dry red chilli's, fry for few seconds, put it in the tomato mixture immediately.
8.Tomato chutney is ready:)can be served with roti, dosa, puri or white rice.

My entry to My Dhaba's VCC:VCC Q4-2006:FAHC:FAHC-campaign

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: My mom's own creation.

3 Things MeMe...

2007-01-22T09:49:00.000-08:00

Thanks Nidhi (of 'Cooking Made Easy') tagging me for 3 Things MEME. I enjoyed writing it a lot.

Three things/ People that make me laugh
1. My daughter’s sweet talks and my hubby teasing me.
2. Watching everybody loves Raymond.
3. When I see people who live for others (They buy stuff just for showing off and they really don’t know the real value of enjoying it).

Three things that scare me
1. Cruelty and cunningness.
2. Being alone at home at night.
3. Losing loved ones.

Three things I love
1. I love Cooking, gardening, learning new things.
2. I love shopping.
3. I love being with my family.

Three things I hate
1. I hate milk, even though it’s healthy.
2. Mean and cruel people.
3. When some one shows me down.

Three things on my desk
1. My cell phone.
2. Phone Dairy.
3. TV remote.

Three things I am doing right now
1. Writing MEME for the first time.
2. Thinking of what to write?
3. Writing a letter to my employer.

Three things I want to do before I die
1. I want to be on the top positions in one of the best companies in the world.
2. I want to help needy by doing some social work.
3. I want to go back to my country.

Three things I can do
1. I can cook good food.
2. I am always there for my family, whenever they are in need for me.
3. I can be much better than what I am today.

Three things I cannot do
1. I cannot dance.
2. I cannot see someone in pain.
3. I cannot stop watching TV.

Three things you should listen to
1. Listen to your elders.
2. Listen to swami vivekananda’s inspiring teachings.
3. Pravachan from our Vedas.

Three things I'd like to learn
1. I would love to learn, how to skate.
2. I want to learn meditation.
3. I want to stick to a daily regime.

Three favorite foods
1. Of course food cooked by mom.
2. Street food (Indian).
3. Bengali sweets.

Three beverages I drink regularly
1. Water
2. Juice
3. Lemonade

TV shows I watched as a kid
1. Vikram aur beetal.
2. Spiderman cartoons.
3. Fairy tales.

Three fellow bloggers I would like to tag hmm..
1.Archana
(Take it up, if you like to)
I guess most of my blog buddies have already been tagged...
So no point in tagging again:)
Let me check.
Thanks to Nidhi once again... I enjoyed writing this MEME...

Happy Makara Sankranti.....

2007-01-13T05:23:00.000-08:00

Happy Makara Sankranti to all my friends, fellow bloggers and everyone who celebrate sankranti.
I miss my home:(

Picutre courtesy : Yahoo photos

Carrot-Ginger Pickle

2007-01-11T05:58:00.000-08:00

This was few months back when my hubby and me went to a south Indian fast food place. We ordered bisblebath togo, we went home and when we opened the bisblebath, they gave a red color pickle which was chunky, sour and had a strong taste. I had a feeling that I tasted this kind of pickle before, first we thought it was mango pickle but to my surprise it was a carrot and ginger pickle. So I tried it the very next day and it turned out to be very very tasty. Here goes my version of the recipe....

Ingredients:
1. 1 Stick of carrot(long and thick)
2. 1 inch of ginger (ginger should be 1/2 the qty of carrot)
3. 1 lemon
4. 1 1/2 tsp of jeera pwd
5. 1 tsp of methi pwd
6. 2 tbsp of red chili pwd
7. salt to taste
8. 2 tbsp of oil(use peanut/ sunflower oil for better taste)
9. For popu or tadka 1 tsp each - curry leaves, mustard seeds, dry red chilli's

Method:
1. Peel and grate the carrot and ginger together in a grater.
2. Heat oil in a kadai( or a pan) and when hot simmer the stove and add mustard seeds, curry leaves, dry red chillies.
3. After few seconds take the kadai (or pan) off the stove and put it aside.
4. Lets wait till the oil gets warm(it would take approx. 3 mins), then add the jeera pwd, methi pwd, chilli pwd and salt.(Make sure to wait till it gets warm or the pickle color would be dark brown and tastes different)
5. After few seconds add the carrot-ginger mixture to the above and mix well.
6. Let wait till the whole thing cools down. When its cold take the juice of the lemon and add it to the above mixture and mix well.
7. Taste the pickle for salt. If you think it has less salt add it.
8. Store it in a air tight container in the fridge. Its ready to eat immediately, but tastes better next day.
Will last for a week in fridge.

I tried to take pictures from my camera phone. I hope they are clear.
This is my entry for
Jihva for Ingredients - Ginger hosted by Rosie of ‘Whats the recipe today'

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: My own creation.

Shikampuri Kabab

2007-01-08T06:25:00.000-08:00

Ingredients :

1. Kheema (Lamb/Goat) - 1lbs
2. Chana Dal - 3 tbsp
3. Egg White - 1 no's
4. Boiled Eggs - 3 no's
5. Ginger Garlic Paste - 1 tbsp
6. Kaju - 8 soaked and make a paste of it with little water.
7. Chilli Pwd - 1 tsp
8. Turmeric Pwd - 1/2 tsp
9. Garam Masala Pwd - 2 tsp
10. correinder and Mint finely chopped 4 tbsps
11. Salt to taste
12. Maida 2 tbsp
13. Oil for frying
14. Lemon and onion for serving

Method:

1. Mix kheema, chanadal, chilli pwd and salt in 2 cups of water and boil it on medium flame with lid closed for 30 mins.
2. Strain the water and let it cool.
3. Make a fine paste of the above mixture in the mixer (try to use the pulse mode) with kaju paste and egg white.
4. Take it out in a bowl, add garam masala pwd, ginger garlic paste, corriender, pudina, turmeric pwd and mix it with a spoon.
5. Make slices of boiled egg.
6. Take the mixture and insert one sliced egg in the centre and give it a shape of the kabab( round shape).
7. Roll the kababs in the dry maida flour and swallow fry it in a frying pan or deep fry it. Fry it till its golden brown on both sides.
8. Serve hot with lime and onion slices. Can be eaten as a snack.

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 New Year :)

2007-01-01T14:22:00.000-08:00

Picture courtesy: web

Hyderabadi Do Pyaza

2006-12-29T08:36:00.000-08:00

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 :)

2006-12-23T18:06:00.001-08:00

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)

2006-12-17T11:32:00.000-08:00

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)

2006-12-01T01:00:00.000-08:00

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..

Happy Thanks Giving :)

2006-11-22T09:22:00.000-08:00

Have a great holiday!!!

(Picture Courtesy: web)

Kaju Pakoda (Hyderabadi style)

2006-11-15T11:21:00.001-08:00

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

Ingredients:
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

Method:
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

Hyderabadi Kheema

2006-11-03T06:12:00.000-08:00

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.

Happy Halloween

2006-10-30T05:58:00.000-08:00

Eid Mubarak

2006-10-24T05:33:00.000-07:00

To all my Muslim friends Eid Mubarak...

note: photo from yahoo photos.

Chocolate Dipped Dry Fruit Chikki

2006-10-23T08:12:00.000-07:00

It has been a tradition of giving and receiving gifts on diwali. Most people give or take sweets or dryfruits as gifts.
As we receive dryfruit hampers as gifts on Diwali I thought of making dryfruit chikki, which is healthy, tasty and easy to prepare.

Ingredients:
1. Badam 4 oz(approx. 1 cup) (Roasted and chopped)
2. pista 4 oz(approx. 1 cup) (Roasted and chopped)
3. cashew 4 oz(approx. 1 cup) (Roasted and chopped)
4. jaggery ¼ cup (grated)
5. kesar-few soaked in milk
6. ghee 2 big spoons.
7. Semi sweet chocolate bar(7 oz) - 1

Method:
1. Grate jaggery.
2. Put grated jaggery and add ghee in a kadai, mix well and melt nicely to a fine paste.
3. To this add kesar, badam, pista and cashew nuts & mix well until the mixture leaves the sides of the kadai.
4. Spread little ghee in a tray and pour the dry fruit mixture and spread evenly,
roll flat to 1 cm in thickness
5. Cool it and cut into squares cool it.
6. Grate the chocolate and melt it on a double boiler. Double boiling is very easy - take the chocolate in a glass blow and put it on boiling water to melt the chocolate.
7. When it melts dip half of the chikki in it. Put it on a parchment paper. Dry it and store it in a air tight container.

This is my first entry for JFI: Diwali Treats hoasted by Vee of Past, Present and Me.

Happy Diwali ..............

2006-10-19T05:57:00.000-07:00

GODDESS LAKSHMI AARTI

Jai lakshmi maataa, maiyaa jai lakshmi maataa
tumko nishadin dhyaavata, hara vishnu vidhaataa
brahmaani, rudraani, kamlaa, tu hi hai jaga maataa
surya chandramaa dhyaavata, naarada rishi gaataa
durgaa rupaa nirantara, sukha sampati daataa
jo koi tumko dhyaavata, riddhi siddhi dhana paataa
tu hi hai paatala basanti, tu hi shubha daataa
karma prabhaava prakaashaka, jaganidhi ke traataa
jis ghara mein tum rahati, saba sadaguna aataa
kara sake koii kara le, mana nahin ghabaraataa
tuma bina yagya na hove, vastra na koii paataa
khaana paana ka vaibhava, sab tumse hi aataa
shubha guna mandira sundara, kshirodadhi jaataa
ratana chaturdasha tuma hi, koii nahin paataa
aartii lakshmii ji ki, jo koii nar gaataa
ura aananda umanga ati, paap utar jaataa
Jai lakshmi maataa, maiyaa jai lakshmi maataa

Jai bolo maataa lakshmi ke jai.......

Ras Malai

2006-10-18T09:42:00.000-07:00

Ingredients
1/2 lbs (appr. 250 gms) Paneer/Chhena
1/2 galon whole milk
2 lbs sugar
4 tbsp. Flour
10 strands saffron
1/4 cup sliced pistachios
1/4 cup sliced almonds

Method
1. Knead and mash paneer/chenna, add 2 tablespoons flour and mash again to make a dough.
2. Divide it into equal portions, make balls ,flatten them and keep aside.
3. Prepare a sugar syrup by dissolving 1/2 lbs sugar in the 500 mls. of water.
4. Now add the dough portions in it and cook over a high flame for 6- 8 minutes.
5. Add half a cup of water and again bring it to a boil. Cook for another 5 minutes.
6. Remove them and keep them in the sugar syrup .
7. Now take milk in a pan, bring it to a boil, Keep on stirring continuously. Simmer until it is reduced to a thick consistency.
8. Add rest of the sugar and keep on a boiling till the sugar is completely dissolved.
9. Remove from the flame and refrigerate for an hour.
10. Add the soaked balls and Sprinkle the saffron. Keep in refrigerator for another half an hour.
11. Swirl the milk with a light hand just before serving as it will give beautiful yellow color of saffron and the white of the milk.
12. Serve cold, garnished with sliced pistachio nuts, almonds.

Bagara baingan (Stuffed Egg Plants)

2006-10-13T12:16:00.000-07:00

Ingredients:
1. Brinjals (small variety) - 1 lbs,
2. Tamarind (walnut-sized) - soaked in 1 cup water (extract pulp),
3. Garlic - 6 flakes garlic (chopped)
4. Ginger - 1"piece, onion (chopped fine)- 1,
5. Jeera & Methi seeds - 1 tsp,
6. Dhania - 2 tsp,
7. Til- 2 tsp,
8. Peanuts - 12,
9. Dry khopra - 2" piece (finely grinded),
10. Chilli powder - 2 tsp,
11. Haldi - ½ tsp,
12. Oil - 4-5 tbsp,
13. Few curry leaves,
14. Red chillies (broken) - 2,
15. Salt to taste.
16. Bay leaves 2
Method:
1.Roast the following in a few drops of oil and grind to a paste: til, peanuts, dry coconut, dhania, jeera, methi and chopped onion.
2.Grind the following: ginger, garlic, chilli powder and haldi. Mix both the pastes and add salt to taste. Set aside.
3.Slit brinjals in four keeping the stem intact, put them in salted water.
4.Deep fry the brinjals in oil till they are half cooked and cool them.
5.Stuff the brinjals with masala paste. Heat oil and add mustard seeds, broken red chillies, bay leaves and curry leaves. Fry a little before putting in the stuffed brinjals and tamarind water. Cook covered on slow heat till tender.
6.Can be served with bagara rice, jeera rice, roti, puri...

The Angrez(part 2)(To watch click the play button)

2006-10-07T20:05:00.000-07:00


really nice movie

The Angrez (To watch click the play button)

2006-10-07T19:09:00.000-07:00


Hyderabadi Movie... nice movie. Really Nice!!!!!!

Double Ka Meeta

2006-10-05T12:31:00.000-07:00

Ingredients :
1 Loaf of Bread
1 litre Milk
500gms Sugar
250gms Double cream
250gms Pure Ghee
100gms Chopped & roasted cashew nuts
100gms Almonds (soaked and chopped)
10gm Saffron
5 Cardamom powdered

Method :

1. Cut each bread slice into four pieces.
2. Fry them in ghee till golden brown.
3. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.
4. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot.

Finally refrigerate and serve as dessert.

Diwali and Ramadan Season

2006-10-05T07:30:00.000-07:00

Hi all!

It is Ramadan and Dilwali season going on in Hyderabad. So I thought of sharing some festive recpies for both the festivals.

: )

Haleem

2006-10-05T07:25:00.000-07:00

Ingredients:

Wheat grains 1/2 kg (crushed and soakedin water for 1 1/2 hour)
Mutton or beef 1 1/2 kg
Gram lentils 1 cup (soaked and boiled)
Onions 3 (medium size, thinly sliced)
Ginger and garlic paste 2 tbsp
Garam masala 1 tsp (ground)
Red chilli powder 2 tbsp
Coriander powder 1 1/2 tbsp
Turmeric powder 1 tsp
Salt to taste
Ghee 1 1/2 cups
Soda 1 pinch

Seasoning & Garnish:

Fresh mintleaves 1 bunch (finely chopped)
Fresh coriander 1 bunch (finely chopped)
Green chilli (finely chopped)
White cumin 1 tsp (roasted and ground)
Garam masala 1 tsp (ground)
Ginger 2 (medium size pieces, finely chopped)
Onion 1 (large sized, thinly sliced)
Lemons 4 (cut into quarters)
Ghee 2 cups

Method:

Heat Ghee in a pan. Put meat in the pan,
add garlic, garam masala, red chilli powder,
coriander powder, turmeric and salt. Cook on
medium heat. In a separate pan boil wheat
grains with lots of water, add salt. When the
grains become tender and mushy add pinch
of soda in it and cook further for 15-20
minutes.

Now mix the wheat grains with the meat and
mix well. Stir continuously so that both are
mixed properly. Now grind the lintils in a
food processor. Make it into a thick paste by
adding 2 cups of water while processing it.
Pour the lentil paste into the meat and wheat
mixture and stir to mix well. Place the pan on
a heavy griddle (tava) on low heat and cook
for 30-40 minutes. Fry the slices onion in
ghee and drain on absorbent paper.

When the Haleem is cooked, sprinkle fried
onions, garam masala, fresh mint and
coriander leaves. Also garnish with cumin
and ginger. Keep a little of the seasoning
seperate and serve with Haleem.

Blogging break

2006-09-01T08:17:00.000-07:00

Hi friends,

I am taking a short break from blogging, but yeah I will be back after I am back to US.Till then happy blogging, enjoy :)

Mirchi Ka Salan (Tangy Chilli Gravy)

2006-08-29T15:03:00.000-07:00

Ingredients

250 gm: Large green chillies/capsicum
100 gm: Sautéed onion paste
25 gm: Ginger garlic paste
10 gm: Coriander leaves
05 gm: Mustard seeds
02 gm: Cloves
05 gm: Curry leaves
50 gm: Tamarind
50 gm: Cooking oil
Salt

Salan Paste
» 50 gm: Coconut
» 50 gm: Peanuts
» 20 gm: Coriander seeds
» 15 gm: Sesame seeds
» 10 gm: Cumin seeds
» 05 gm: Peppercorns
» 05 no: Red Chillies

Method
1.Slit and deep fry the green chillies in hot oil. Remove and keep aside.
2.Roast and grind together ingredients for the paste.
3.Soak the tamarind in a cup of water and extract pulp.
4.Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
5.Mix the sautéed onion paste and stir for 3 minutes.
6.Add the salan paste and continue stirring.
7.Pour 15 ml of water at intervals to avoid paste sticking to the pan.
8.Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy 9.resembles the consistency of a sauce.
10.Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
11.Remove and garnish with finely chopped coriander leaves.

Want to contribute or request a recpie?

2006-08-22T06:56:00.000-07:00

Any one want to contribute their hyderabadi recpies, are welcome,
or if they want to see any recpies let me know, so that I can publish asap.
drop me an email : )

Chicken-65

2006-08-16T06:05:00.000-07:00

Chicken-65

Ingredients

1/2 kg Boneless Chicken
3-4 drops Red-Orange Colour
1 tbsp Ginger-Garlic Paste
1 tsp Fresh Garam Masala
1 1/2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tbsp Corn Flour
Hand full of Curry Patha
5-6 Green Chillies
1/4 cup Corriender
Salt to taste
Oil for frying

Method:

1.Cut chicken into small pieces and wash them.
2.To the chicken add ginger-garlic paste, garam-masala pwd, colour, corn flour, chillie pwd, salt turmeric pwd. Mix them well.
3.Let it marinate for about 1/2 an hour.
4.After that heat oil in a kadai and deep fry the marinated chicken taking 8-9 pieces at a time.After the chicken becomes crispy but not dark colour take them off.
Now in the same oil deep fry the curry patha, slited (length wise) green chillies till crispy.
5.At last decorate the fried chicken with fried curry patha, green chillies and corriender.
Serve with Mutton Biryani or as a snack.

More coming up, so stay tuned.......

2006-08-11T11:45:00.000-07:00

I will be adding more Hyderabadi recepies (kacha lamb biryani, egg biryani, keema biryani, vegitable biryani............).
Please post your comments, it keeps me going.

Thanks.

Hyderabadi Biryani

2006-08-11T11:24:00.000-07:00

Hyderabadi Biryani is a popular variety of Biryani.There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Kacci Akhni method (with raw gravy). It is usually accompanied with Dahi ki Chutney Raita(a yogurt dish) or Mirch ka Salan.
Recipe
Ingredients:
1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves (cilantro),
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,
Preparation
1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.

Note: Got the recpie from wikipedia.
http://en.wikipedia.org/wiki/Wikipedia:Copyrights