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Hyderabadi Cuisines

Blog Archive 2007 (17)

April (17)

Kheema Liver

Masala

Hyderabadi Dum

Ki Raan (Lamb

Meg Roast

Spicy Gravy...

Hyderabadi Pucci

(Chicken)

Biryani

Chicken Korma

Hyderabadi

Lukhmi

W E D N E S D A Y , A P R I L 2 5 , 2 0 0 7

Kheema Liver MasalaKheema Liver Masala

Ingredients :

* Minced mutton (kheema) - 500gms

* Cubed mutton liver - 200gms

* Chopped tomatoes - 450gms

* Ginger-garlic paste - 1tsp

* Red chilly powder - to taste

* Turmeric powder - 1/4tsp

* Finely chopped onions - 50gms

Page 1 of 19Hyderabadi Cuisines

9/21/2012http://hyderabadi-khana.blogspot.com/


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Mirch Ka Salan

Shahi Tukre

Sheer Korma

Avakai Pickle

Mutton Biryani

Mutton Paalak

Curry

Malai Korma

Kheema

Hyderabadi Fish

Haleem

Hyderabadi

Biryani

Hyderabadi

Biryani

ads not by this s

* Garam masala - 2gm

* Cardamom - 2nos

* Cloves - 2nos

* Cinnamon - 1"piece

* Cumin - 1/4tsp

* Oil - 10ml* Curd - 50ml

* Salt - to taste

* Chopped coriander - 1sprig

Method of Preparation :

Wash minced meat and liver. Marinate it with curd, half of

ginger- garlic paste, red chilly powder & salt for half an

hour.

Heat oil in a pan and add cardamom, cloves, cinnamon and

cumin. Add chopped onions and saut well. Stir in by

adding remaining ginger-garlic paste, turmeric and chilli

powder.

Add Minced meat and cook for a few minutes. Add chopped

tomatoes and fry by stirring occasionally. Add liver pieces

and saut well. Once the oil starts oozing out of the mixture,

add garam masala and salt. Mix well and remove from fire.

Sprinkle chopped coriander.

Posted by Dentocafe at 1:31 PM 2 comments

Hyderabadi Dum Ki Raan (Lamb MegRoast Spicy Gravy)Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy)

Ingredients:

* Leg of lamb - 2nos (1.5kg)

For the marinade :

* Chilli powder - 2tsp

* Salt - 2tbs




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* Rawpapaya paste - 2tbs

* Ginger paste - 20gm

* Garlic paste - 10gm

* Vinegar - 60ml

For the filling

* Minced chicken breast - 150gm

* Grated cheese - 50gm

* Cream - 75 ml

* Sliced pistachios - 12nos

* Chopped red bell pepper - 1no

* Chopped green chilli - 1no

* Coarsely ground black pepper - 1/2tsp

* Salt - to taste

* Chopped mint leaves - 1/2tsp

The braising :

* Red chilli powder- 11/2tsp

* Oil to baste

* Crushed green cardamom - 3nos

* Crushed cloves- 3nos

* Crushed black cardamom - 1no

* Crushed cinnamon- 1"piece

* Crushed star anise- 1no

* Rose petals - 6

For the cashew nut paste :

* Cashew nuts - 15gm

* Poppy seeds - 15gm* Chironji seeds - 15gm

* Coriander seeds - 10gm

For the gravy :

* Ghee - 75gms




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* Green cardamoms - 3nos

* Black cardamom - 1no

* Clove - 1no

* Cinnamon - 1"pieces

* Bay leaf - 1

* Ginger paste - 15gm

* Garlic paste - 10gm

* Red chilli powder- 1/2 tsp

* Yogurt - 1/2cup

* Fried onions - 125gms

* Clear lamb stock - 1litre

* Salt - to taste

* Chopped mint leaves - 1tbs

* Chopped coriander leaves - 1tbs

* Powdered pathar ka phool - 1/4tsp

* Powdered rose petal - 1/4tsp

* Crushed Saffron - few strands


Clean and remove the blade bone of the lamb leg (raan) and

then, using a sharp knife, loosen the meat around the

thighbone (without exposing the bone) and then make deep

slits along the length. Wash and pat dry.

Marinade :

Rub the lamb leg, inside and out, with chilli powder. Repeat

the process with salt followed by raw papaya paste, garlic

paste, ginger paste and finally with vinegar. Rub the

ingredients one by one separately. Marinate for 11/2 hours.

Filling :

Grind chicken mince with cheese followed by cream added

intermittently until a thick paste is obtained. Replace it to abowl and add the other ingredients for filling, mix well and

divide it into 2 halves.

Open the slits of the lamb leg and stuff a portion of the

filling in each leg. Bind each stuffed leg with a needle and

string to retain the shape whilst cooking. Pour butter over




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the stuffed legs and prick with a needle.

Braising :

Rub the lamb legs with red chilli powder and repeat the

process with oil. Place the legs in a roasting tray, add the

remaining ingredients for braising and enough water to

cover the legs. Braise in a preheated oven (275F) for 2

hours. Remove, discard the liquor and rub again with oil

and keep aside.

Roast the ingredients for cashew nut paste separately on a

medium hot pan. Grind it to a smooth paste by adding

required water and keep aside.

Gravy :

Heat ghee in a large pan and season with green and black

cardamom, clove, cinnamon and bay leaf. Stir over medium

heat until the green cardamom changes colour. Add ginger

and garlic paste and saut well until the moisture

evaporates. Lower the heat and add the cashew nut paste

kept aside and fry until oil separates. Then add chilli powder

and stir for a few seconds.

Remove the pan from heat and stir in the yogurt. Return the

pan to heat, add fried onions and stir until ghee separates.

Add the marinated lamb legs and fry the meat well. Add

lamb stock and bring to a boil. Lower the heat and simmer

till done.

Remove the leg from the gravy and pass the gravy through a

fine mesh sieve into a separate saucepan. Return the gravy

to heat, add the legs, salt, mint and coriander leaves. Bring

it to a boil and add pathar phool powder and rose petal

powder. Stir well. Add saffron, stir and simmer till the gravyis of ketchup consistency. Remove and adjust the seasoning.

Arrange the legs on a serving plate, pour on the gravy and

serve.





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Hyderabadi Pucci (Chicken) BiryaniHyderabadi Pucci (Chicken) Biryani

Ingredients :

* Basmati rice - 400gms* Chicken - 1kg

* Sliced onions - 100gms

* Onion paste - 100gms

* Garam masala - 5gms

* Yogurt - 50gms

* Ginger-garlic paste - 10gms

* Crushed pepper corns - 5gms

* Lemon juice - 1large

* Chopped mint leaves - 2sprigs

* Saffron - a pinch

* Milk - 2tbs

* Cardamom - 4nos

* Cinnamon - 1"piece

* Cloves - 4nos

* Cumin - 1/2tsp

* Ghee - 100gms

* Salt - to taste

* Chopped tomatoes - 2nos

* Red chilli powder - 5gms

* Flour - 1/2cup


Clean and cut the chicken into 8 pieces. Marinate it with

yogurt, garam masala, half quantity of onion paste, 1/2tbs ofginger- garlic paste, crushed peppercorns, lime juice and

salt for 11/2hours.

Clean and soak rice for 30 minutes. Boil 1litre water in a

vessel and put one clove, one cardamom and 1/2cinnamon

in it. Add soaked rice. When it is half cooked add 1tsp oil




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and salt. Drain and keep aside.

Heat some ghee and fry the sliced onions till golden brown

and keep aside. Knead the flour to a smooth dough by

adding enough water.

Heat 50gm ghee in a thick bottom vessel. Add cumin and

the remaining cardamom, cinnamon and clove and saut for

a while. Saut by adding the remaining onion paste,

followed by ginger-garlic paste. Add chopped tomatoes and

red chilli powder and saut till it is slightly cooked. Add

marinated chicken and cook till the gravy leaves the sides of

the container. Adjust the seasoning.

Remove half the curry from the vessel and spread half

quantity of boiled rice over the curry. Garnish with half

quantity of chopped mint leaves and deep fried onion kept

aside. Place the second layer of curry over the rice and

repeat the same. Pour the remaining ghee on the edges of

the layered biryani.

Seal the container with the dough and cook on low flame for

10-15 minutes. Break the seal just before serving.

An alternative method is that a griddle is put on the flame

and the biryani container over it with a weight on top. Or

the container can be put in an oven and baked for 10-15

minutes on medium heat.


Chicken KormaChicken Korma

Ingredients :

* Chicken pieces - 2 kg

* Turmeric powder - 1tsp

* Garam masala - 2 tsp

* Ginger-garlic paste - 100gms

* Green chilli paste - 50gms




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* Coriander powder - 2 tsp

* Finely sliced onions - 1 kg

* Yogurt - 500gms

* Water - 1 cup

* Desiccated coconut - 100gms

* Pepper powder - 1/2 tsp

* Oil - 300gms

* Chopped coriander leaves - 1 sprig

* Chopped mint leaves - 1 sprig

* Salt to taste

Method:

Marinate chicken pieces in turmeric powder, garam masala,

ginger-garlic and green chilli paste, coriander powder and

salt for 10 minutes.

Heat oil and fry onions till golden brown. Add marinated

chicken pieces and mix well. Stir well by adding yogurt and

water. Add coconut pieces, pepper powder, chopped

coriander and mint leaves. Cover and cook till done. Serve

hot.


Hyderabadi LukhmiHyderabadi Lukhmi

Ingredients :

For the dough :

* Flour - 500gm

* Salt - 1/2tsp

* Ginger juice - 1tsp

* Garlic juice - 1tsp

* Ghee - 3tbs Milk - 1cup

For the Mince :

* Minced chicken - 500gm




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* Ginger-garlic paste - 1tbs

* Minced onion - 2nos (large)

* Ghee - 2tbs

* Coriander leaves - a handful Chopped

* mint leaves - 1tsp

* Groundnut oil - for frying

To be ground :

* Green chillies - 6nos

* Peppercorns - 5

* Coriander seeds - 1tbs

* Cumin seeds - 1/2tsp

* Cinnamon - a small piece

* Green cardamom - 4nos


Grind all the ingredients to be ground to a fine paste and

keep aside. Boil the mince with ginger-garlic paste and salt

till done.

Heat ghee in a pan and fry onion. Add ground masala and

saut well for 3-4minutes. Add the mince and fry till dry.

Mix in the coriander and mint leaves. Keep aside.

Sieve the flour and salt together. Rub in the ghee till the

mixture resembles breadcrumbs. Make a bay in the centre

and put in the milk, ginger, garlic juice. Mix well and knead

to a soft, but not sticky dough.

Divide the dough into 6-8 portions. Roll each portion into a

thin chapati. Place a heaped tablespoon of the mince filling

at the centre. Cover with another chapati. Seal the edges bypressing down. Cut into triangles and deep fry in hot oil.


Mirch Ka SalanMirch Ka Salan




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Ingredients :

* Green chillies - 250 gms

* Oil - 50 ml

* Tamarind pulp - 30 gms

* Beaten yogurt - 100 gms

* Lemon juice - 2 tbsp

* Salt - to taste

* Roasted onions - 250 gms

* Roasted peanuts - 35 gms

* Grated coconut - 35 gms

* Ginger - 10gm

* Garlic - 10gm

* Sesame seeds - 5gm

* Chopped coriander leaves - a sprig

Method:

Grind roasted onions, peanuts, coconut, ginger, garlic and

sesame seeds to a fine paste.

Heat oil and deep fry green chillies, remove and keep aside.

Fry the ground paste in the same oil by stirring

continuously. Pour little water at regular intervals while

frying the paste. Stir well by adding yogurt, lemon juice and

salt. Add tamarind pulp and stir well until the gravy is of

sauce consistency.

Add fried chillies. Bring to a boil and remove from fire.

Garnish with chopped coriander leaves and serve hot with

biryani.


Shahi TukreShahi Tukre

Ingredients :

* Slices of bread - 4nos

* Condensed milk - 6tbs




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* Milk - 1/2litre

* Ground cardamom seeds - 1/2tsp

* Nutmeg - 1/4tsp

* Almonds, pistachios, Charoli, walnuts, cashew-nuts,

raisins - 15gms each


Trim and cut each slice of bread into four pieces and deep

fry to a golden brown colour. Drain thoroughly and keep

aside. Fry all the nuts and pound coarsely. Also fry the

raisins. Take a wide pan and put in milk, condensed milk, 2

tablespoon sugar, cardamoms and nutmeg. Cook on a low

fire till the mixture turns a little thick, then put the fried

bread side by side in the pan. Let it cook till all the moisture

is absorbed by the bread. Serve cold garnished with nuts

and raisins and covered with foil.


Sheer KormaSheer Korma

Ingredients :

* Vermicelli - 100gms

* Milk - 1.5litre

* Sugar - 250gms

* Chopped cashew nuts - 50gms

* Chopped almonds - 50gms

* Chopped dates - 50gms

* Powdered cardamom - 6nos

* Butter - 4tsp

* Water - 250ml


Fry nuts in 2tsp butter till light golden colour, drain and

keep aside. Fry vermicelli in the remaining butter until

golden brown. Make a sugar syrup (one string consistency).




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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.


Avakai PickleAvakai Pickle

By Shru Reddy

Welcome to the land of Telugu and the Chillies. The picklesof Telangana are as famous as the Pride of the Telugus

themselves. The range of pickles found here are just

amazing, any vegetable or meat can be converted into a

pickle. The ingenuity of the people here is such that they

make pickle of egg, and believe me its delicious!!

Today its just about impossible to disassociate the spicy

pickles from the Andhras. No self respecting Andhrite will

ever say that he never had the famous "Avakai", one of the

best known variety of mango pickles.

Summer is the time when most households are busy with

the preparation of pickles for the year. Mouth-watering

aromas of raw mangoes, hot oil, chillies and a variety of

spices float around the household. The pickles are first

allowed to marinate for a couple of days before the final

adjustments to the seasoning are done. Its then that these

pickles are stored in special ceramic jars.

The preparation, storage and the taking out of the pickles is

almost a ritual. Not every one is allowed to touch the jars

holding the pickles, only the lady of the house or some other

members are allowed to touch it. In fact the scientists have

found an old wives tale that pickles spoil if handled by one

and all, true.




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The recipes of the pickles differ from one household to the

other; the recipe of the avakai (mustard flavored) is given

below :

Raw Mangoes (medium)

10 nos (each cut into 1 pieces)

Ginger Paste 150 Gms

Garlic Paste 150 Gms

Red Chilli Powder 200 Gms

Salt 200 Gms

Jeera powder 15 Gms

Methi Powder 15 Gms

Mustard Powder 30 Gms

Turmeric 10 Gms

Garlic pods (peeled) 50 Gms

Groundnut oil 500 ml

Cumin & mustard seeds 20 Gms

Method:

1. Heat oil in a thick-bottomed pan and cumin and mustard

seeds once the oil is hot.

2. Saut. Add the Ginger and garlic paste. Keep stirring as

this mixture froths a lot. Cook until the oil oozes out of the

mixture.

3. Cool the mixture. Then add rest of the ingredients and

mix thoroughly.

4. Store in a container tied with a cloth for two days.

5. Open on the third day mix and check for the seasoning.

Adjust the seasoning if required.

6. Store in an airtight ceramic jar. Take out pickle as and

when required. This keeps for a year.

P.s.- One teaspoon of vinegar can be added while mixing to

keep the mango pieces firm.


Mutton Biryani




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Ingredients:

1/2 kg Mutton

2 Cups basmati rice

Few flakes garlic

3 tsp Coriander powder

Dried coconut

1 Inch stick cinnamon

3 Green chillies

1 tsp Chilli powder

1 Cup onion

1 Inch piece ginger

1 tsp Poppy seeds

3 Cloves, peppercorns and cardamoms

1 Cup curd

1/2 Cup onion

2 Bay leaf

8 tbsp Fat

Salt to taste

Cooking Instructions:

Clean the meat and cut into pieces.

Soak the meat in curd.

Roast cardamom, cinnamon, peppercorns and powder

cloves. Make powder.

Grind ginger, red chillies, green chillies, half the onions,

garlic and copra.

Now heat fat in a pan. Add chopped onions and ground

spices.

Fry until onions turn golden brown.

Now add meat and fry well. Add poppy seed powder.

Add salt and remaining curd. Cook till meat becomes

tender.

Add powdered spices to it and remove from the flame.

Chop remaining onions. Fry them in fat in a separate pan. Add cloves and bay leaf.

Fry for few minutes and add rice. Fry for another few

minutes.

Put salt to taste and make the quantity of water double.

Remove from the flame when rice gets cooked and no

moisture is left.




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Arrange a part of cooked rice in a pan and sprinkle saffron

water over it.

Place the meat over it and cover with rice layer once again.

Garnish with fried onions and nuts.

Mutton Biryani is ready.


Mutton Paalak CurryIngredients:

1 kg Mutton

4 Onions

10 tsp Spinach

2 tsp Green chillies

6 tsp Red chillies

Coriander leaves Ginger

Garlic

2-3 tbsp Oil

Salt to taste


Fry the onions and green chillies in oil till the former

become brown in color.

Now add mutton.

Mix ginger, garlic, red chillies and salt.

Put the lid over the pan and allow it to cook.

Add spinach and again cook for 2 minutes.

Mutton Paalak Curry is ready.

Garnish the curry with coriander leaves.


Malai Korma

Ingredients: 2 cups Malai (thick top cream of milk)

2 Onions (finely cut into pieces)

1 Tomato (finely cut into pieces)

10 flakes Garlic

1" piece Ginger (peeled)

5 green Chilies




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1 tbsp Coriander leaves (finely cut into pieces)

1/4 tsp Turmeric powder

10-12 Cashew nuts (broken into pieces)

3 tsp Ghee

Salt


Make a paste of ginger and garlic.

Break cashew nuts into small bits.

Heat ghee in a pan, fry cashew nuts, take it out and keep

aside.

Add onions to the same hot ghee and fry it for 2 minutes.

Now to it, add the paste of ginger and garlic, green chilies,

turmeric powder and salt.

Add tomatoes and fry till oil separates from gravy.

Now add cream, stir and cook on low flame for two

minutes.

To garnish, apply coriander leaves and fried cashew nuts.

Malai Korma is ready.


KheemaIngredients:

1 lb Minced meat

1 tsp Turmeric powder

1 Cup chopped white cabbage

1 Cup chopped carrots

1 Cup chopped celery and leaves

3 Onions

Few Green chilies

2 tsp Grated ginger

1/2 tsp Grated garlic

3 tbsp Vegetable oil


Heat oil and fry the meat until it is well done. Keep it

separate.

Add chopped onions, chopped carrots, cabbage, celery

leaves, grated ginger, turmeric powder, garlic and green

chilies to the mince.




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Mix properly and cook it uncovered in a preheated oven

for about 45 minutes. Remove from the oven.

Keeema is ready. Serve it garnished with coriander leaves.


Hyderabadi FishIngredients:

2 to 3 Cans of fish

4 tbsp Oil

Paste of:

2 tsp Aniseed

3 tsp Cumin seeds

2-3 tbsp Coconut

1 Ball of tamarind

2 Bay leaves 3 cm Piece ginger

1/2 tsp Sugar

1 tsp Garam masala

5 Red chillies

1 tsp Turmeric powder

4 Green chillies

1 Cup coconut milk

1 1/2 tsp Melted butter

Salt to taste


Heat oil and add split green chillies, bay leaves and

blended mixture.

Fry the mixture for about 10 minutes till the oil starts

seperating.

Now add fish, sugar and salt. Simmer it after adding a little

water.

Add coconut milk and garam masala. Bring the mixture to

a boil and take it off the fire.

You can also add melted butter to the dish.

Hyderabadi Fish is ready to serve.


Haleem




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Ingredients:

250 gms Mutton

1 Cup wheat

A handful of soaked masoor dal

A handful of soaked channa dal

A handful of soaked moong dal

2 Fried onions

1 tsp Dhania powder

2 tsp Ginger-garlic paste

1 tsp Chili powder

4 tbsp Ghee

1/2 tsp Turmeric

Salt to taste


Soak the wheat overnight, drain and pound.

Heat 6-8 cups of water in a heavy-bottomed vessel.

Add dal, wheat and mutton along with ginger-garlic paste,

haldi, dhania powder, red chili powder and salt when the

water begins to boil.

Cook on low flame till the mutton turns tender.

Mash the mutton.

Add sliced and fried onion.

Heat ghee and pour it over the Haleem.

Haleem is ready. Sprinkle with lemon juice.


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