Hyderabadi Recipes

Panna
Serves: 6
Ingredients :
Raw Mangoes 2 Medium
Water(Chilled) 1litre
Pepper Powder 2 tsp
Mint Leaves 1 Sprig
Rock Salt to taste
Green Chillies 2 small (deseeded)
Poppy seed paste 5 Gms
Chat masala 2 tsp
Method:
Boil the raw mangoes over embers until the skin starts peeling away and the pulp is slightly cooked. Immediately mash the boiled mangoes in little chilled water. Add rest of the water and pass the mixture through a sieve to mash the pulp evenly. Soak the poppy seeds in the warm water for about 2 hours and gring to a fine paste. Add the the poppy seeds paste. Add the powdered pepper, chopped and deseeded green chillies and rock salt. Add chat masala.Check seasoning and chill. Garnish with chopper mint leaves and desiccated coconut before serving.
Kichidi
Serves 6:
Ingredients
Rice 500gm
Split green gram 200 gm
oil 1 tbsp
Onion 1 medium
Green chillies, slit 3
Cardamom 2
cloves 2
cinnamon 1 inch piece
shahjeera 1 tsp
Turmeric a pinch
Ginger- garlic paste 1 tsp
Salt to taste
curry leaves 10
Method
Wash and soak rice and the grams separately for 30 minutes. Heat oil in a vessel add whole garam masala, cardomom, cinamom, Cloves, Shahjeera, Saute. Then add the sliced onoins, slit green chillies and curry leaves. Saute till onions are transparent. Add turmeric and ginger garlic paste stir for a minute. Add 8 cups of water and bring to a boil. Drain rice and gram and add to the boiling water. Stir when the rice is half done add salt to taste. Stir and allow to cook on the low flame till the rice is fluffy. Serve hot with lemon pickle or sesame chutney.
Paya Nahari
Serves: 4-5
Ingredients:
10 pieces paya,
200 gm onion,
100 gm vegetable oil
100 gm yogurt
1 tsp cumin seeds roasted and ground
1 tbsp coriander seeds,
2 tbsps coconut, grated.
2 tbsp ginger-garlic paste
2 tbsps all-purpose flour
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp fennel powder
Potli ka Masala:
½ tsp cumin seeds,
½ tsp coriander seeds
1 tsp peanuts
1 tsp coconut (grated)
2 pieces of 1-inch cinnamon sticks
5 cloves,
5 cardamoms
2 bay leaves
1 tsp pathar ka phool
2-3 sandalwood sticks
2-3 rose petals.
Method of Preparation:
Dissolve the all-purpose flour in 150-ml. Water and set aside. Wash and clean meat and set aside. Peel and slice onion sautéed in oil and add ginger-garlic paste, garam masala, cumin powder, coriander powder, turmeric, salt to taste and yogurt. Cook well. Boil meat with 100 gm onion, ½ tsp turmeric powder, 4 green chilies till the meat becomes tender. Add meat to the cooked gravy along with the stock and add fennel powder, chopped fresh coriander. When the gravy is boiling add the flour mixture. Cook for 2 minutes and remove from heat. Garnish with brown onion, chopped coriander, chopped mint and lemon.
Serve with Indian breads such as roti/sheermal/naan.
Kheema Kofta Curry
Ingredients for kofta:
500 gm minced meat
2 tbsp full Chana dal
1 Small onion
½ tsp Red Chilli Power
¼ tbsp full Ginger garlic paste
¼ tbsp Turmeric powder
2-3 Green Chillies
6-7 sticks finely chopped Coriander leaves
1-2 stick Cinnamon
1-2 Cardamom
1 tbsp full Oil
Salt to taste
Curry masala Ingredients:
450 gms Sweet Curd
8-10 tbsp full Coconut crushed
3-4 tbsp full Chironji
10-12 Almond
3-4 tbsp full Kaju or Khuskhus Powder
2-3 sticks Cinnamon
1-3 Cardamom
2 tbsp full Ginger garlic paste
1 tbsp full Red chili powder
½ tbsp full Turmeric power
2-3 Green Chili
5-6 sticks finely chopped Coriander leaves
8-10 leaves finely chopped Mint leaves
Salt to taste
6-7 tablespoonful Oil
2 cups water
Method:
To prepare the Kofta:
1 Wash kheema and put in the pressure cooker along with the ingredients for kofta. Add 1½ cup water and then pressure cook it for 10 minutes. Remove the lid and stir for 2-3 minutes, as there is no water in it. Allow to cool. Grind to a fine paste. Shape the mixture into lemon sized balls. Fry it in a non-stick pan with some oil till light golden brown. Remove the kofta’s from non-stick into a plate and keep aside. To prepare the gravy grind together coconut, chironji, almond, kaju or khuskhus to a smooth paste. Take out all the paste in a bowl and put all the ingredients of masala in it except oil.
Heat oil in a thick bottomed utensil heat lightly then put the masala paste into it and simmer on a low flame for a few minutes, while stirring till the masala separate form the the oil. At this stage add curd and leave for 2 minutes. Now add water make a gravy of required consistency. Allow it to cook for 5 minutes on a low flame. Remove from the flame then add the kofta in it.
Bagare Baigan ( authentic style)
Cooking time: 1 hour
Serves 4-5
Ingredients:
15-20 Brinjals (small size)
1 tsp Mustard seeds
½ tsp Kalonjee (Onion seeds)
1 small cup Tamarind pulp (i.e. soaked in water)
15 Curry leaves (Kadi pattha)
3-4 Dry red chilies (Sukhe mirhci)
3- 4 leaves Tez pattha (Bay leaves)
1 (medium bunch) Fresh coriander
1 big tbsp Ginger garlic paste
Salt to taste
½ tsp Red chilly powder
¾ tsp Turmeric powder
1 tbsp Coriander powder (Dhania)
1 tbsp Jeera powder
1 tsp Garam masala powder
1 cup (if desired) Water
1½ cup Oil
Masala For Gravy (to be grounded to smooth paste.)
1 tbsp Jeera
¾ cup Till
¼ cup Kush kush
1 cup Ground nut (Phalli)
1 cup Fresh coconut (Cut small pieces)
2 tbsp Coriander seeds (Dhania)
¼ small spoon Methi seeds (Fenugreek seeds)
2 tbsp Oil
Method of Preparation:
Step 1:
Heat oil in a kadai and fry the Masala for gravy for 2 to 3 minutes on medium flame, cool it and grind it to smooth wet paste (adding little water occasionally for smoothness) and keep a side. Soak the tamarind in cold or warm water for ¼ hour or more.
Step 2:
Heat oil for deep-frying the brinjals in a kadai. Wash the brinjals and slightly split them into 4 parts (do not cut full, just split it and let the brinjals be whole). Squeeze out the excess water from the brinjals and deep fry them, all at a time or few at a time depending upon your kadai size till they are tender. See that they are not very tender but evenly cooked. Dish them out in another vessel.
Step 3:
Heat oil in a fat bottom vessel, add rai, kalonjee, curry leaves (kadi patha), tez patha, sukhi mirchi and sauté for some time, add ginger garlic paste and sauté for few seconds. Add the grounded paste and sauté for 2 minutes and when the masala is fully wrapped in oil, add salt to taste, chilly powder, turmeric powder, jeera powder, dhania powder and garam masala powder and cook for 6 to 8 minutes on medium flame, stirring occasionally in between, add one cup of water, in case if you desired to make the gravy little thin then add 1 more cup of water and accordingly add salt, and cook for 2 minutes or till oil separates.
Step 4:
Add the brinjals and stir it lightly so that the brinjals are well soaked in the masala cook for 1 to 2 minutes, see that the brinjals do not break and add tamarind pulp and stir and cook for another 2 minutes on low flame. Garnish with chopped coriander.
Dum ka Gosh
Serves: 4-5
Ingredients:
750 gms mutton (cut into pieces)
3 tsp poppy seeds (lightly roasted)
1" piece ginger
12 flakes garlic
4 onions (sliced fine and fried crisp)
4 green cardamom
4 cloves
6 pepper corns
1 black cardamom
1 tsp cuminseeds
2" piece cinnamon
A bunch of coriander leaves (finely chopped)
A handful of pudina, chopped
10 almonds (blanched and chopped fine)
8 red chillies
1 cup beaten curd
6 green chilies split
Salt to taste
Method of Preparation:
Grind the red chillies, poppy seeds, ginger and garlic. Marinate the mutton with beaten curd, red chillies, masala, chopped coriander leaves, crushed fried onion and salt to taste. Leave aside for 2 hours. Heat oil add the whole masala. Fry for 2 minutes. Add the mutton to this mixture along with split green chilies. Cook till tender. Sprinkle chopped almonds. Serve hot with plain rice.
Chicken Biryani
Serves- 4-5
Ingredients:
500 gms basmati rice
1 kg chicken or 750 gm mutton
5 big onions, sliced fine and fried till crisp
1 small bunch coriander leaves, chopped
1 small bunch mint leaves, chopped
3 tbsp ginger-garlic paste
1 cup beaten curd
Juice of 2 lemon
2 pinches saffron, dissolved in ¾ cup milk
5 tbsp ghee or refined oil
4 boiled eggs for garnishing
Salt to taste
Grind the following:
2 cloves
2 pieces cinnamon (dalchini)
3 cardamom (elaichi)
6 green chilies
Method of Preparation:
Clean, wash and soak the rice. Clean and wash the chicken or mutton pieces. Add enough water in a pan, after it boils add the rice. Cook till rice is ¾ done. nearly done, remove and spread it on a plate. Marinate the chicken with the beaten curd, ginger-garlic paste, powdered ingredients, salt, split green chillies, juice of half a lemon and half of the chopped mint, coriander leaves and fried onion. Set aside for for 3 hours. Heat a wide dish add 4 tbsp oil to it, add the marinated chicken or mutton. Cook till tender
Take a heavy bottomed vessel and line it with ghee. Spread a layer of rice and cover it with half of the chicken or mutton. Sprinkle half of mint / coriander leaves mixture and juice of 1 lime. Cover with rice, followed by the chicken. Finish with a rice layer. Sprinkle saffron milk over the rice and dot with ghee. Garnish with fried onions and mint leaves. Cover tightly and place over a girdle on slow flame for 20 minutes. Serve hot, garnished with eggs cut into halves.
Haleem
Serves: 6
Ingredients:
½ kg Wheat Daliya ( Broken wheat)
1kg Boneless mutton
350 grams Curds
4 tablespoons Ginger and Garlic paste
2 big sized Onions for cooking, 3 big sized Onions for garnishing
6 cloves,
6 elaichi,
½ teaspoon of shahzeera (all powered) Garam Masala
3 bunches (coriander leaves) Kothmir
3 bunches (mint leaves) Pudina
250 grams Oil
1 tsp Chilli powder
1 tsp Haldi
Method of Preparation:
Boil wheat daliya till it becomes soft and keep it aside.Heat oil in a pan and cut slices of onion and fry till deep brown. Remove half fried onions and spread them on a flat plate. Strain half of the oil and keep it aside for garnishing. In a pressure cooker put the remaining oil, fried onions, mutton, curds, ginger, garlic, garam masala powder, chilli powder, haldi and salt and about one cup of water. Cook till the mutton becomes tender. Remove the lid and evaporate excess water. Grind it to a thick paste. Add the boiled daliya blend it well. Grind the mixture. Heat the haleem just before serving. For serving, take a broad bowl and put the haleem in it. For garnishing put a little oil which has been Keep it aside and decorate it with fried onions, finely cut mint leaves and coriander leaves and serve it warm.
Chicken Khorma
Serves: 10
Ingredients:
2 kg of chicken pieces
500 gms yogurt
100 gms desiccated coconut
1 kg onion
2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
½ tsp pepper powder
100 gms ginger-garlic paste
50 gms green chilies
1 tsp turmeric powder
2 tsp coriander powder
300 gms cooking oil
1 cup water
A sprig each of coriander and spear mint
Salt to taste
Method of Preparation:
Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, and coriander powder and ginger-garlic paste. Put the marinated chicken pieces when the onion is fried. After 10 minutes add the whipped yogurt and a cup of water and stir well. Cook for 5 minutes. Then add desiccated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow it to cook for 15 minutes. Serve hot with rice.
Double ka Mitha
Serves 6
Ingredients:
1 loaf bread (small)
1 ltr milk
500 gms sugar
250 gms clarified butter
250 gm double cream
100 gms chopped and roasted cashew nuts
100 gms almonds (soaked and chopped fine)
10 gm saffron
5 cardamom powdered
Method of Preparation:
Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make 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.
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.
Refrigerate and serve as dessert.
Sheer Khurma
Serves 6
Ingredients:
100 gms thin Vermicelli
1500 ml milk
250 gms sugar
50 gms cashew nuts chopped
50 gms almonds (soaked and chopped)
50 gms dates chopped
6 cardamom powdered
4 tsp ghee/clarified butter
250 ml water
Method of Preparation:
Fry the nuts in 2 tsp of clarified butter. Make sugar syrup of one string consistency. Fry the vermicelli in the remaining clarified butter until golden brown.
Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts.
Serve hot or refrigerated.
Kachchi Biriyani
serves 6
Ingredients:
1 kg boneless meat
1/2 kg rice
4 onions, finely sliced
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
1 bunch of green coriander, washed and chopped
1 small bunch of fresh green mint, chopped
4 cups yoghurt
Juice of 3 lemons
1/2 cup milk
A pinch of saffron
2/3-cup oil
2 tbs ghee
Salt to taste
Grind the following:
4 green chillies
4 cardamoms
6 cloves
1/2 inch cinnamon stick
1 tsp caraway seeds
1 tsp peppercorns
1 small piece of nutmeg
A few flakes mace
Heat oil. Fry onions till golden brown. Crush when cool. Marinate the meat with ginger, garlic, yoghurt, salt, red chilli powder, coriander, mint, green chillies, ground spices, lemon juice, crushed onions and the oil in which the onions were fried. Set aside for about 3-4 hours.
Wash the rice and mix with 1 cup well-beaten yoghurt. Add saffron and half a cup of milk. Set aside.
Take a heavy bottomed pan with a tight covering lid. Transfer the marinated meat to the pan. Place the rice over the meat. Sprinkle the saffron milk over the rice. Dot it with ghee. Cover and cook, first over high, then over medium low heat till the meat is tender, the liquids are absorbed and the rice cooked.
Serve steaming hot.
Pathar Ka gosht
Serves 4-5
Ingredients:
1 kg boneless mutton, cut into flat pieces
6-8 green chillies ground to a paste
1 tsp cassia buds (kebab chini), powdered
1 tsp peppercorn, ground
1 tsp ginger paste
1 tsp garlic paste
1 tsp green raw papaya skin, ground into a paste (or a dash of tenderiser)
Oil or ghee for brushing
2-3 medium onions sliced in rings
2-3 lemons sliced
A few mint leaves
Salt to taste
Take a mallet and gently flatten the meat. Mix above ingredients, except onions, lemons and mint leaves, and marinate meat in it for 3 hours.
Take a flattish piece of rough granite stone. Wash the stone and place it on a barbeque made up of bricks. Heat this stone with live charcoals underneath. Sprinkle a little oil or ghee on the surface of the stone and place the marinated meat pieces. Turn them a few times brushing them occasionally with oil. Cook til meat is tender..
Serve hot with onions, wedges of lemon and fresh mint.
Achari gosht
serves 6
Ingredients:
Boneless meat 750 gm
1 cup of Curd/Yogurt
4 cups of Water
1/2 cup of Mustard Oil
4 - 5 nos. Cloves
1 tsp. Methi (fenugreek seeds) seeds
1 tsp. Aniseed
1 tsp. Mustard seeds
1 tsp. Cumin seeds
1 tsp. Kalonji (Nigella/Onion seeds) seeds
1 tsp. each of ginger- garlic paste
3/4 cup of pureed Onions Lemon Juice 3-4 Tbsp
1 tsp. Red chili powder
1/2 tsp.Turmeric powder
15 gms of Jaggery
4 - 5 nos. Whole red chili
Salt according to taste
Method
Whisk the curd with one liter of water. Heat mustard oil for 2 minutes. Add the ginger, garlic, onion puree, cloves, mustard seeds, cumin seeds, Nigella seeds, fenugreek seeds, aniseed and microwave on high for 7-8 minutes. Mix in red chili powder and turmeric powder and salt and cook for 2 minutes. Add the mutton, whole red chilies, jaggery and curd water mixture and cook for 15 minutes, till done.

Hyderabad has a cuilinary history of 400 years. Hyderabad is famous for its hot and spicy cuisine along with its rich cultural heritage. Hyderabadi cuisine is inspired by the Mughlai cuisine. Hyderabad is never complete without the mention of the Shahi Dastarkhan. The Dastarkhan is the Dining place where the food is served and eaten. It is normally a low chowki for the dining table and cotton mattresses for squatting and bolsters for the back rest. The Dastarkhan holds a place of reverence in every household
The traditional delicacies of Hyderabad are mouthwatering having a liberal use of exotic spices. The Hyderabadi cuisine features key flavors of coconut, tamarind, peanuts and sesame seeds. The Hyderabadi food uses fresh fruit instead of dried fruits. Hyderabad is known for its dum-style cooking : the practice of sealing the pot or dish and gently simmering its ingredients over a slow fire, thereby increasing the absorption of aromatic spices
The cuisine of Hyderabad is famous for its non-vegetarian preparations. These dishes have a royal touch, prepared with exotic spices and seasoning. The various types of Biryanis are the major attraction of this cuisine. Biryani is a rice dish made from a mixture of spices, basmati rice, meat/vegetables and yogurt. Another popular non-vegetarian dish is Kababs, made from ground meat and spices, which include Boti Jhammi, Kalmi, Shikampur, Sheek kabab, Doyee ke Kebab and kakori kebabs. Other specialties inclide Oasmani Murg Qorma, Paneer Aur Ananas Ka Qorma, Amras Ki Murg Boti and Chogra, pathar ka gosht, dum ki raan. Kormas is a another dish made from meat or vegetables cooked in a creamy gravy. Lukhmi is famous pastry. Nahari, another dish is made from lamb trotters. The Hyderabadi cuisine also includes many vegetarians dishes. Bagara Baingan, a rich spicy dish made from brinjals in a spicy gravy and Mirch-ka-salan made from chillies in a creamy gravy. Hussaini tamatar qoot is Rumali Roti which is an Indian bread.. Hyderabadi sweet dishes include Sheer Korma made from thin vericellini, dried fruits and dates and Qubani-ka-Meetha, made from apricot. The breads include sheermal or lukhmi. While lukhmi is a famous pastry.



Hyderabadi Biryani


Serves: 4

Ingredients:
Long grain rice 500 g
Mutton 500 kg
Yogurt 400 g
Small green chillies 4
Mint leaves ½ cup
Onion 1 large
Corriander leaves ½ cup
Tenderiser ½ tsp
Cloves 4
Cardamom 4
Black cumin seeds 1 tsp
Cinamon stick 2 (1 inch long)
Ginger garlic paste 1 tbsp
Salt to taste
Saffron ½ tsp
Milk ½ cup
Oil ½ cup
Pure Ghee (butter) ¼ cup

Method:
For the Garam Masala powder: Grind 2 cloves, 2 cardamom, ½ tea spoon black cumin seeds & 1 pieces of cinnamon into fine powder.
For the Hara Masala Paste : Grind 2 green chillies, ¼ cup corriander leaves, ¼ cup mint leaves into a fine paste by adding very little yogurt.
Onions : Deep fry sliced onions till just about to turn light golden. Drain well. Take out & crush well with hand.
Saffron: In 2 table spoons of milk soak saffron strings.
Marination: Wash mutton. Drain it well. Marinate the mutton with the garam masala powder, hara masala paste, ginger garlic paste, crushed onions, whipped yogurt & tenderiser for 2 to 3 hours.
Wash rice & soak for 10 minutes. Bring 4 cups water to a boil with remaining cloves, cinnamon, cardamon, black cumin seeds, green chillies, mint leaves, corriander leaves. When water is boiling add drained rice & cook until 1/4 done. Drain all ingredients through sieve.
In a pan warm the butter. Add the marinated mutton to it and let it cook for five minutes. Add drained rice to cover the mutton well. Steam it on simmer till mutton & rice done. When half done Sprinkle saffron mixture on the rice. Cover again for 15 minutes. Remove from fire. Mix before sevving. Serve hot with raita.


Dal Saat Nizam (Hyderabadi)


Ingredients:
50 g Chana dal
50 g Moong dal
50 g Urad dal
50 g Masoor dal
50 g Tur dal
50 g Maanh dal
45 g Whole wheat; boiled and
-drained
1 tsp Chilli powder
1 1/2 tsp Turmeric powder
Salt to taste
5 Cardamom
3 Cloves
3 Black cardamom
4 cm cinnamon
3 Bay leaves
3 tsp Ginger paste
3 tsp Garlic paste
4 tb Tamarind pulp
2 tb Lemon juice
4 Green chillies, slit
-lengthwise
a few Mint leaves
few coriander leaves.
Instructions:
The first tempering:
1 tb Ghee
3/4 ts Cumin seeds
The second tempering:
1 tb Ghee
6 Flakes garlic
The third tempering:
3 Red chillies
The fourth tempering:
1 tb Ghee
20 Curry leaves
The fifth tempering:
1 tb Ghee
1 ts Mustard seeds
The sixth tempering:
1 tb Ghee
pinch of asafoetida
The seventh tempering:
2 Onions; fine sliced and
fried till golden brown.
; in 1 tbs ghee.
(100 g) Ghee
Garnish:
Crisp golden fried sliced onions
A handful of mint leaves
Wash all the dals and soak in water for 30 minutes. Put all the the lentils in a pan, add one litre water, chilli powder, turmeric powder, green cardamom, black cardamom, cinnamon, cloves, bay leaves, ginger and garlic paste. Bring to a boil, lower the heat and simmer until the liquid is absorbed.
Heat 100 gm ghee and add each tempering ingredients one after the other and pour
over the simmering dals and stir well. Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return the lentils to heat, add tamarind pulp, whole wheat and 750ml water. Bring to a boil, lower the heat and simmer, stirring occasionally,for 10 minutes. Remove from fire add lemon juice.
Garnish with crisp golden fried onions and mint leaves. Serve hot with rice or roti.


Dum Ki Raan


Serves: 4
Ingredients:
1 Leg of kid/lamb; (750 g)
For the marinade:
2 tb Raw papaya paste
20 g Ginger paste; strained
10 g Garlic paste; strained
2 tb Raw papaya paste
1 ts Chilli powder
15 g Salt
For the gravy:
3 Cardamoms
1 Black cardamom
1 Clove
2 1/2 Cm cinnamom
1 Bay leaf
15 g Ginger paste; strained
10 g Garlic paste; strained
100 g Curd; beaten
125 g Onions; sliced and fried till crisp.
1/2 tsp Chilli powder
1 l Clear lamb stock
75 g Butter
Salt to taste
5 Mint leaves; chopped fine
1 tb Coriander leaves, finely chopped
1/4 tsp Patthar ka phool, powdered
1/4 tsp Gulaab ki pankhrhi (rose
-petal powder)
A few strands saffron, crushed and
dissolved in 2 tbsp lukewarm water
For the Cashewnut paste:
15 g Cashewnuts
15 g Poppy seeds
15 g Chironji seeds
2 ts Coriander seeds; (10 g)

Method:
Clean and remove the blade bone of the raan and then, using a sharp knife loosen the meat around the thigh bone (without exposing the bone) and then make deep slits along the length. Wash and pat dry.
To marinate: Rub the lamb leg, inside and out,with chilli powder. Repeat the process with salt, followed by raw papaya paste, garlic paste, and finally ginger paste. (Each of these ingredients should be rubbed separately into it and not as a mixture). Leave for one-and-a-half hours. For the cashewnut paste: Roast each of the ingredients separately on a medium hot girdle. Grind with about 250 ml water to a smooth paste. Heat ghee in a large flat pan and season with cardamoms, black cardamom, clove, cinnamon and bay leaf. Stir over medium heat until the green cardamoms change colour. Add the ginger paste and garlic paste and stir over medium heat until the moisture evaporates. Lower the heat, add the cashewnut paste and stir-fry until the ghee floats on top. Then add chilli powder and stir for a few seconds. Remove the pan from heat. Stir in the curd. Return the pan to heat and add fried onions. Stir-fry until the ghee floats on top. Increase the heat and add the marinated raan. Fry the meat well. Add the stock and bring to a boil. Lower the heat and simmer till done. Remove the leg and pass the gravy through a fine mesh sieve into a separate saucepan. Return the gravy to heat, add the leg, mint leaves, coriander leaves and salt. Bring it to a boil. Lower the heat, add patthar phool powder and rose petal powder. Stir well. Add saffron, stir and simmer till the gravy is of thick consistency. Check the seasoning Arrange the leg in a serving plate and pour the gravy over. Serve with roasted potatoes.


Mirch Ka Salan ( Green Chilli Curry)
Serve 4
Ingredients:
250 gms big long green salad chillies/hot peppers
50 ml cooking oil
30 gms tamarind pulp
100 gms beaten yoghurt
2 tbsp lemon juice
Salt to taste For the salan paste: 250 gms roasted onions
35 gms roasted peanuts
35 gms dessicated coconut
20 gms ginger-garlic paste
5 gms sesame seeds
A sprig of coriander leaves
Method: Deep fry green chillies in hot oil. Remove and keep aside. Grind together dessicated coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to make a fine paste. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring it. Pour 15 ml of water at regular intervals. Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan. Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves. Serve hot with biryani, pulao, or paratha.


Baghare baingan
Serves 4
Ingredients: 8 small Brinjals
1 cup Sesame seeds1 cup Peanuts
1 tbsp Poppy seeds
1 cup dry grated coconut
1 tsp Cumin seeds
1 tbsp Coriander seeds
1 tbsp Poppy seeds
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Turmeric powder
1/2 tbsp Chilli powder
6 Green chillies
1/4 cup Tamarind juice
1 cup Water
Salt to taste
For the seasoning:
1 tsp cumin seeds
½ teaspoon fenugreek seeds
4-6 dried red chilies
1 tsp mustard seeds
5-10 curry leaves
Method :
Roast the coconut, sesame seeds, peanuts, cumin seeds, corriander seeds and chopped onions separately for atleast 5 minutes. Grind them separately and place in a bowl.
Cut each brinjal into four almost all the way, keeping the base intact. Stuff the the masala paste in them.Heat the oil in a frying pan. Heat 1/2 cup of oil in a pan. Add cumin seeds, dried red chilli, fenugreek seeds, mustard seeds and curry leaves for 2-3 minutes. Add the stuffed brinjals. Fry till unitill light brown in colour and set aside. Heat 3 tablespoons of oil in a broad flat pan. Add cumin seeds, dried red chilli, fenugreek seeds, mustard seeds and curry leaves and fry for 2-3 minutes. Then add ginger and garlic. Stir quickly. Add grated coconut, cumin seeds, coriander seeds, poppy seeds, sesame seeds and peanuts. Fry on a low flame for 3 minutes, stirring continuously. Add the turmeric powder, chilli powder and green chillies. Stir. Add the tamarind juice, water and salt. Bring to a boil. Reduce the flame and add the fried the brinjals to the gravy. Cook covered on a low flame for about 7 minutes, stirring occasionally but carefully. Remove from heat. Serve hot with biryani or chappatis.


Tomato Chutney
Ingredients:

1 tb Oil
3/4 ts Black mustard seeds
1/2 ts Nigella seeds
1 Spring of curry leaves pinch
-of asafoetida powder
4 Green chillies; slit
and deseeded
1 ts Crushed garlic
3/4 ts Crushed ginger
4 Medium-sized ripe tomatoes
-chopped coarsely
1/2 ts Turmeric powder
1 tsp Chilli powder
2 tsp Sugar
Salt to taste
Heat oil and fry mustard seeds, nigella seeds, curry leaves and asafoetida until the spices start to crackle. Add the garlic and ginger and sauté gently for a couple of minutes. Put in the tomatoes and cook for about 10 minutes until the tomatoes turn pulpy.
Add the turmeric, chilli powder and sugar and stir until the sugar dissolves. Add salt to taste and serve hot. This Chutney keeps for 3-4 days if refrigerated in a covered jar.


Hyderbad Dal

Serves: 3-4
Ingredients:
200 gm Masoor dal
750 Water
3 Green chillies
12 Curry leaves
1 tb Tomato puree
Chilli pwd ¼ tsp
Turmeric pwd a pinch
Ginger garlic paste 1 tsp
1 tsp Cumin seeds
1/2 tsp Cardamon seeds
garam masala pwd ½ tsp
a small piece of mace
3-4 dried red chillies
4 Cloves of garlic; halved
250 ml Tamarind extract
3 Green chillies; (up to 9)
12 Curry leaves
4 tbp Oil
1 tsp salt
Place the dals in a saucepan with the water, add chilli pwd, turmeric, ginger garlic paste, whole green chillies, and 6 curry leaves. Bring to a boil, then reduce the heat and simmer until the the dals have broken up. Add a little extra water if the dal begins to dry out. Pour in the tamarind extract, then stir in the tomato puree and salt and simmer for another 15 minutes. For the tempering heat the oil until very hot, then add the remaining curry leaves, cumin seeds, cardamon seeds, dried red chillies, and garlic. As soon as the garlic is golden pour the oil and spices over the dal and cover the pan straightaway. Leave for a minute or two, serve hot.


Hyderabadi Khatti Dal (Mango Lentil Curry )

Serves 4
250 g yellow lentils, cleaned,washed and drained (Toovar dal)
2 raw mangoes, peeled,de-seeded and chopped
3 tomatoes, peeled and chopped
3-5 fresh curry leaves
100 g fresh coriander leaves
2 pinches turmeric powder
4 cloves garlic
1teaspoons red chili powder
3 tablespoons oil
2 teaspoons cumin seeds
1 teaspoon mustard seeds
5 green chilies
salt
Put lentils, mango and tomatoes in a pressure cooker. Pressure cook for upto 2-3 whistles. Mix the cooked lentils with water using a wooden spoon. Boil the mixture for 5 minutes.
For the tempering heat oil in a pan. Add cumin seeds and mustard seeds. Allow to splutter. Once they stop spluttering, add curry leaves. Stir-fry until fragrant. Add garlic and stir-fry till it turns pale golden brown. Mix in the red chilli and turmeric powders and the corriander leaves. Fry till it turns slightly brown. Pour over the boiled lentils. Serve hot with plain rice or chappati.


Hyderabadi Murg Korma ( Indian Chicken Curry)

Serves 4-6
Ingredients:
1 Kg chicken
1 cup curds
1/4 cup ginger paste
4 tbs garlic paste
1 cup sliced onions
1 tbs red chili powder
1/2 tbs turmeric powder
2 tbsp desiccated coconut
5 tbs cashew nuts paste
4 tbsp sesame seeds
1/3 tsp ground nutmeg
salt
2/3 cup oil or butter
10 green cardamom pods
2 black cardamom pods
10 whole cloves
2 inches cinnamon sticks
1 bay leaf
1/4 tsp mace
2 tbs lemon juice
1/2 cup chopped coriander leaves
Method:
Thoroughly clean the chicken, remove skin and cut into small pieces. Mean while prepare the pieces. To the chicken add ginger paste, garlic paste, onions, red chillies, turmeric powder, coconut, cashewnut paste, seasame seeds, nutmeg curd and salt and setaside in a bowl. Heat Ghee in a kadhai and then to it add whole garam masala and sauté over medium heat until it begins to crackle. Next add marinated chicken along with the marinade and then bring to boil and then simmer for 5 minutes. Add 1 cup of water and boil for 5 Minutes. Add lemon juice and simmer until chicken is tender. Check the seasoning. Add coriander leaves and Serve Hot Garnished with chopped coriander leaves. Serve with Rice or roti.


Hyderabadi Kheema

Serves: 3-4
Ingredients:
Kheema (minced mutton) 500 gms
Tomatoes (chopped) 450 gms
Ginger & Garlic paste 1 tsp
Red chilly Powder to taste
Turmeric 1/4 tsp
Onions (finely chopped) 50 Gms
Garam Masala ½ tsp
Cardamom 3
Cloves 2
Cinnamon ` 1" Piece
Shahjeera 1/4 tspn
Oil 30 ml
Curd 50 ml
Salt To taste
coriander 1 Sprig
Method:
Wash the minced meat. Marinate it with curd, half of the Ginger & garlic paste, red chilly powder & salt. Set aside for 30 mins. Heat oil, add cardmon, cloves, cinamon & shajeera. Add chopped onions, saute. Add remaining ginger & garlic paste, turmeric, chilli powder. saute. Add the minced meat & allow to cook for 5 mins. Add chopped tomatoes. Fry for 2 mins. keep stirring.After 5 mins add the garam masala powder & salt. Adjust the seasoning. Sprinkle Chopped coriander.
Serve hot with rice puri, lukmi or rotis.


Qubani Ka Meetha

Cooking time: 25min
serves
Ingredients :
Apricot dried (Qubani) 200 gms
Sugar 60gms
Fresh Cream (whipped) 50ml
Water 250ml
Method:
Wash and soak the apricots in hot water for 15minutes. Mash and stone the apricots. Break open the stone and remove the nuts. Heat the mixture of apricot and nuts until it starts thickening. Add sugar and cook for another 2 minutes. Allow the mixture to chill.
Serve it with fresh cream, plain custard or vanilla Ice-cream.


Hyderabadi Fish curry
Serves: 3-4

Ingredients:
Pomfret fish 500 gms
Sesame seeds 20 gms
Cumin 10 gms
Coriander seeds 20 gms
Dry Coconut 1 medium size grated.
Cumin 2 ts
Coriander seeds 4 tsp
Onions 25 gms
Tamarind 25 gms
Ginger & garlic paste 1 tsp
Groundnut Oil 50 ml
curry leaves few springs
coriander leaves, few springs
Red chillies, 4 medium size
Turmeric 1 tsp
Lemon 2
Salt to taste
Asafoetida a pinch
Method:
Clean & cut the fish into slices. Marinate with turmeric, salt & lime juice. Grill onions over fire or bake till brown. Roast together coriander seeds, red chilies sesame seeds, cumin and grated coconut until brown. Grind onion and the roasted masalas together into a paste. Soak tamarind in hot water and squeeze out the pulp. Heat oil to smoking point. Remove from fire add 1/2 tspn cumin seeds, asafetida, curry leave. Add the ginger and garlic paste followed by the ground masala paste. Return the pan to the fire. Cook till the masala is done. Add the tamarind pulp and simmer for 10 minutes. Add the marinated fish peaces and simmer on low flame till the fish is cooked(approx 7 mins). Adjust the seasoning. Garnish with chopped coriander leaves. Serve hot with rice.


Haleem

Serves: 7-8
Ingredients
Wheat(whole) 200 gms
Boneless Mutton 300 gms
Green Chillis 10 gms
Ginger 2" pieces
Garlic 6-8 flakes
Oil or butter 100 gms
Onions(sliced) 3 medium
Lemons 2 medium
Turmeric ½ tsp
Garam Masala 2 tsp
Salt to taste
Method:
Wash wheat and soak for 2 hours. Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour. Pressure cook the soaked wheat and marinated meat for about 45 minutes. Grind to a fine paste. In a Pan heat fat add the finely sliced onions fry till brown, add the spices. Add the ground paste and keep stirring occasionally. On slow flame, till the mixture leaves the sides of the pan. Adjust the seasoning. Serve hot with lime wedges coriander and fried onions as garnish