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.