Hyderabadi Cuisines

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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

WEDNESDAY, APRIL 25, 2007

Kheema Liver Masala
Kheema 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

http://hyderabadi-khana.blogspot.com/

9/21/2012

Add chopped tomatoes and fry by stirring occasionally.2nos * Cloves . add garam masala and salt. Add chopped onions and sauté well. cloves. Once the oil starts oozing out of the mixture.1/4tsp * Oil .2tsp * Salt .5kg) For the marinade : * Chilli powder .blogspot. turmeric and chilli powder. Sprinkle chopped coriander. Posted by Dentocafe at 1:31 PM 2 comments Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy) Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy) Ingredients: * Leg of lamb .50ml * Salt .1"piece * Cumin . Add liver pieces and sauté well.10ml * Curd .1sprig Method of Preparation : Wash minced meat and liver. Mix well and remove from fire. half of ginger.Hyderabadi Cuisines Page 2 of 19 Mirch Ka Salan Shahi Tukre Sheer Korma Avakai Pickle Mutton Biryani Mutton Paalak Curry Malai Korma Kheema Hyderabadi Fish Haleem Hyderabadi Biryani Hyderabadi Biryani * Garam masala . Stir in by adding remaining ginger-garlic paste.2nos (1.com/ 9/21/2012 . red chilly powder & salt for half an hour. Add Minced meat and cook for a few minutes. cinnamon and cumin.2nos * Cinnamon .garlic paste. Marinate it with curd. Heat oil in a pan and add cardamom.2tbs ads not by this s http://hyderabadi-khana.2gm * Cardamom .to taste * Chopped coriander .

10gm For the gravy : * Ghee .12nos * Chopped red bell pepper .15gm * Coriander seeds .3nos * Crushed cloves.6 For the cashew nut paste : * Cashew nuts .1no * Crushed cinnamon.2tbs * Ginger paste .15gm * Poppy seeds .50gm * Cream .11/2tsp * Oil to baste * Crushed green cardamom .1"piece * Crushed star anise.60ml For the filling * Minced chicken breast .Hyderabadi Cuisines Page 3 of 19 * Raw papaya paste .1no * Coarsely ground black pepper .75 ml * Sliced pistachios .75gms http://hyderabadi-khana.1no * Chopped green chilli .20gm * Garlic paste .blogspot.3nos * Crushed black cardamom .1no * Rose petals .1/2tsp * Salt .10gm * Vinegar .1/2tsp The braising : * Red chilli powder.15gm * Chironji seeds .com/ 9/21/2012 .to taste * Chopped mint leaves .150gm * Grated cheese .

125gms * Clear lamb stock .1litre * Salt . Wash and pat dry.to taste * Chopped mint leaves .3nos * Black cardamom . Replace it to a bowl and add the other ingredients for filling. Repeat the process with salt followed by raw papaya paste.1no * Cinnamon .Hyderabadi Cuisines Page 4 of 19 * Green cardamoms .1/2 tsp * Yogurt . Marinate for 11/2 hours.15gm * Garlic paste . Pour butter over http://hyderabadi-khana.few strands Method of Preparation : Clean and remove the blade bone of the lamb leg (raan) and then. loosen the meat around the thighbone (without exposing the bone) and then make deep slits along the length.10gm * Red chilli powder.com/ 9/21/2012 . Filling : Grind chicken mince with cheese followed by cream added intermittently until a thick paste is obtained. Open the slits of the lamb leg and stuff a portion of the filling in each leg.blogspot. mix well and divide it into 2 halves. Marinade : Rub the lamb leg.1/2cup * Fried onions . Bind each stuffed leg with a needle and string to retain the shape whilst cooking. with chilli powder.1tbs * Powdered pathar ka phool . inside and out. ginger paste and finally with vinegar. garlic paste. using a sharp knife.1"pieces * Bay leaf . Rub the ingredients one by one separately.1 * Ginger paste .1tbs * Chopped coriander leaves .1/4tsp * Crushed Saffron .1/4tsp * Powdered rose petal .1no * Clove .

Roast the ingredients for cashew nut paste separately on a medium hot pan. salt. add the remaining ingredients for braising and enough water to cover the legs. Add the marinated lamb legs and fry the meat well. pour on the gravy and serve. cinnamon and bay leaf. clove. Posted by Dentocafe at 1:30 PM 0 comments http://hyderabadi-khana.blogspot. Braising : Rub the lamb legs with red chilli powder and repeat the process with oil. Grind it to a smooth paste by adding required water and keep aside. Then add chilli powder and stir for a few seconds. Add ginger and garlic paste and sauté well until the moisture evaporates. Gravy : Heat ghee in a large pan and season with green and black cardamom. Place the legs in a roasting tray. Remove the leg from the gravy and pass the gravy through a fine mesh sieve into a separate saucepan. Arrange the legs on a serving plate. Remove the pan from heat and stir in the yogurt.Hyderabadi Cuisines Page 5 of 19 the stuffed legs and prick with a needle.com/ 9/21/2012 . Return the pan to heat. Lower the heat and simmer till done. Return the gravy to heat.heated oven (275°F) for 2 hours. Remove and adjust the seasoning. add the legs. Stir over medium heat until the green cardamom changes colour. stir and simmer till the gravy is of ketchup consistency. Bring it to a boil and add pathar phool powder and rose petal powder. Add saffron. Remove. Add lamb stock and bring to a boil. Stir well. mint and coriander leaves. Lower the heat and add the cashew nut paste kept aside and fry until oil separates. add fried onions and stir until ghee separates. Braise in a pre. discard the liquor and rub again with oil and keep aside.

Marinate it with yogurt.1/2tsp * Ghee .garlic paste.100gms * Garam masala .to taste * Chopped tomatoes .1large * Chopped mint leaves .4nos * Cinnamon .2tbs * Cardamom . lime juice and salt for 11/2hours. garam masala.2nos * Red chilli powder .50gms * Ginger-garlic paste . one cardamom and 1/2cinnamon in it. Add soaked rice. Boil 1litre water in a vessel and put one clove.5gms * Flour .blogspot.a pinch * Milk .5gms * Yogurt . 1/2tbs of ginger. crushed peppercorns. Clean and soak rice for 30 minutes.1"piece * Cloves .10gms * Crushed pepper corns .4nos * Cumin . half quantity of onion paste. When it is half cooked add 1tsp oil http://hyderabadi-khana.100gms * Salt .5gms * Lemon juice .com/ 9/21/2012 .Hyderabadi Cuisines Page 6 of 19 Hyderabadi Pucci (Chicken) Biryani Hyderabadi Pucci (Chicken) Biryani Ingredients : * Basmati rice .1/2cup Method of Preparation : Clean and cut the chicken into 8 pieces.2sprigs * Saffron .1kg * Sliced onions .400gms * Chicken .100gms * Onion paste .

Place the second layer of curry over the rice and repeat the same.1tsp * Garam masala . Break the seal just before serving. Add marinated chicken and cook till the gravy leaves the sides of the container. Heat 50gm ghee in a thick bottom vessel.2 tsp * Ginger-garlic paste . Adjust the seasoning. Sauté by adding the remaining onion paste. Posted by Dentocafe at 1:29 PM 0 comments Chicken Korma Chicken Korma Ingredients : * Chicken pieces . Knead the flour to a smooth dough by adding enough water. Remove half the curry from the vessel and spread half quantity of boiled rice over the curry. Add chopped tomatoes and red chilli powder and sauté till it is slightly cooked. Heat some ghee and fry the sliced onions till golden brown and keep aside. Seal the container with the dough and cook on low flame for 10-15 minutes. Add cumin and the remaining cardamom. An alternative method is that a griddle is put on the flame and the biryani container over it with a weight on top.com/ 9/21/2012 . Pour the remaining ghee on the edges of the layered biryani.50gms http://hyderabadi-khana. Or the container can be put in an oven and baked for 10-15 minutes on medium heat. Drain and keep aside.blogspot.2 kg * Turmeric powder . cinnamon and clove and sauté for a while. followed by ginger-garlic paste.Hyderabadi Cuisines Page 7 of 19 and salt. Garnish with half quantity of chopped mint leaves and deep fried onion kept aside.100gms * Green chilli paste .

chopped coriander and mint leaves. Posted by Dentocafe at 1:29 PM 1 comments Hyderabadi Lukhmi Hyderabadi Lukhmi Ingredients : For the dough : * Flour .2 tsp * Finely sliced onions . Heat oil and fry onions till golden brown.1 sprig * Chopped mint leaves .1cup For the Mince : * Minced chicken .1/2tsp * Ginger juice .1tsp * Ghee .100gms * Pepper powder .com/ 9/21/2012 . pepper powder. ginger-garlic and green chilli paste.1/2 tsp * Oil . garam masala. Stir well by adding yogurt and water.500gm * Salt .1 cup * Desiccated coconut .blogspot. Add marinated chicken pieces and mix well.1 sprig * Salt to taste Method: Marinate chicken pieces in turmeric powder.500gms * Water .1tsp * Garlic juice .3tbs Milk .300gms * Chopped coriander leaves .1 kg * Yogurt . Add coconut pieces. coriander powder and salt for 10 minutes.500gm http://hyderabadi-khana. Cover and cook till done. Serve hot.Hyderabadi Cuisines Page 8 of 19 * Coriander powder .

Make a bay in the centre and put in the milk.a small piece * Green cardamom .2tbs * Coriander leaves .2nos (large) * Ghee .1tbs * Cumin seeds . ginger. Rub in the ghee till the mixture resembles breadcrumbs. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati.blogspot.1/2tsp * Cinnamon . Posted by Dentocafe at 1:28 PM 0 comments Mirch Ka Salan Mirch Ka Salan http://hyderabadi-khana.6nos * Peppercorns .Hyderabadi Cuisines Page 9 of 19 * Ginger-garlic paste . garlic juice. Roll each portion into a thin chapati. Seal the edges by pressing down.5 * Coriander seeds .for frying To be ground : * Green chillies . Keep aside. Boil the mince with ginger-garlic paste and salt till done. Cut into triangles and deep fry in hot oil.1tbs * Minced onion . but not sticky dough.4nos Method of Preparation : Grind all the ingredients to be ground to a fine paste and keep aside. Divide the dough into 6-8 portions.com/ 9/21/2012 . Mix in the coriander and mint leaves. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix well and knead to a soft.a handful Chopped * mint leaves . Heat ghee in a pan and fry onion. Sieve the flour and salt together.1tsp * Groundnut oil .

a sprig Method: Grind roasted onions. Stir well by adding yogurt.35 gms * Grated coconut .30 gms * Beaten yogurt . Garnish with chopped coriander leaves and serve hot with biryani.blogspot.5gm * Chopped coriander leaves .250 gms * Oil .6tbs http://hyderabadi-khana. Fry the ground paste in the same oil by stirring continuously.to taste * Roasted onions .100 gms * Lemon juice . lemon juice and salt. remove and keep aside. garlic and sesame seeds to a fine paste.250 gms * Roasted peanuts .Hyderabadi Cuisines Page 10 of 19 Ingredients : * Green chillies .10gm * Garlic .50 ml * Tamarind pulp . Posted by Dentocafe at 1:26 PM 0 comments Shahi Tukre Shahi Tukre Ingredients : * Slices of bread .4nos * Condensed milk .2 tbsp * Salt . Pour little water at regular intervals while frying the paste.10gm * Sesame seeds .com/ 9/21/2012 . Add fried chillies. peanuts. Bring to a boil and remove from fire. ginger. Heat oil and deep fry green chillies.35 gms * Ginger . Add tamarind pulp and stir well until the gravy is of sauce consistency. coconut.

Fry all the nuts and pound coarsely. Fry vermicelli in the remaining butter until golden brown. walnuts. raisins . 2 tablespoon sugar. condensed milk.4tsp * Water .Hyderabadi Cuisines Page 11 of 19 * Milk .1/2litre * Ground cardamom seeds . then put the fried bread side by side in the pan.100gms * Milk .250gms * Chopped cashew nuts . Cook on a low fire till the mixture turns a little thick. cashew-nuts.1/2tsp * Nutmeg . Serve cold garnished with nuts and raisins and covered with foil.5litre * Sugar .15gms each Method of Preparation : Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. cardamoms and nutmeg.com/ 9/21/2012 . http://hyderabadi-khana.50gms * Chopped almonds . Also fry the raisins. Make a sugar syrup (one string consistency). Let it cook till all the moisture is absorbed by the bread.50gms * Powdered cardamom .6nos * Butter . Charoli. pistachios.1. Take a wide pan and put in milk. Drain thoroughly and keep aside.250ml Method of Preparation : Fry nuts in 2tsp butter till light golden colour.1/4tsp * Almonds. Posted by Dentocafe at 1:25 PM 0 comments Sheer Korma Sheer Korma Ingredients : * Vermicelli .blogspot. drain and keep aside.50gms * Chopped dates .

Posted by Dentocafe at 1:24 PM 0 comments Avakai Pickle Avakai Pickle By Shru Reddy Welcome to the land of Telugu and the Chillies. Mouth-watering aromas of raw mangoes. storage and the taking out of the pickles is almost a ritual. any vegetable or meat can be converted into a pickle.com/ 9/21/2012 . No self respecting Andhrite will ever say that he never had the famous "Avakai". Do not allow lumps to form. The pickles are first allowed to marinate for a couple of days before the final adjustments to the seasoning are done.Hyderabadi Cuisines Page 12 of 19 Boil the milk until it is thickened to half the quantity. only the lady of the house or some other members are allowed to touch it. http://hyderabadi-khana. Garnish with fried nuts. and believe me its delicious!! Today it’s just about impossible to disassociate the spicy pickles from the Andhras. Add the fried vermicelli to the milk and cook. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. one of the best known variety of mango pickles. The pickles of Telangana are as famous as the Pride of the Telugus themselves. Sprinkle cardamom powder. Summer is the time when most households are busy with the preparation of pickles for the year. chillies and a variety of spices float around the household. Serve hot or refrigerated. The ingenuity of the people here is such that they make pickle of egg. hot oil. The preparation. In fact the scientists have found an old wives tale that pickles spoil if handled by one and all. Not every one is allowed to touch the jars holding the pickles.blogspot. The range of pickles found here are just amazing. It’s then that these pickles are stored in special ceramic jars. true.

Take out pickle as and when required.blogspot. Open on the third day mix and check for the seasoning.s. Heat oil in a thick-bottomed pan and cumin and mustard seeds once the oil is hot. Posted by Dentocafe at 1:21 PM 2 comments Mutton Biryani http://hyderabadi-khana. Store in an airtight ceramic jar.One teaspoon of vinegar can be added while mixing to keep the mango pieces firm.com/ 9/21/2012 . Keep stirring as this mixture froths a lot. This keeps for a year. Then add rest of the ingredients and mix thoroughly.. Cook until the oil oozes out of the mixture. 3. 6. 4.Hyderabadi Cuisines Page 13 of 19 The recipes of the pickles differ from one household to the other. 2. Add the Ginger and garlic paste. Store in a container tied with a cloth for two days. Cool the mixture. 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. P. 5. Adjust the seasoning if required. Sauté.

• Add salt and remaining curd. peppercorns and powder cloves. • Roast cardamom. cinnamon. • Add cloves and bay leaf. • Now add meat and fry well. Add poppy seed powder. • Fry until onions turn golden brown. green chillies. • Now heat fat in a pan. half the onions.com/ 9/21/2012 . • Soak the meat in curd.blogspot. • Chop remaining onions. red chillies. Make powder. Cook till meat becomes tender. garlic and copra. • Put salt to taste and make the quantity of water double.Hyderabadi Cuisines Page 14 of 19 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. Fry for another few minutes. 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. http://hyderabadi-khana. • Fry for few minutes and add rice. • Add powdered spices to it and remove from the flame. Add chopped onions and ground spices. Fry them in fat in a separate pan. • Remove from the flame when rice gets cooked and no moisture is left. • Grind ginger.

• Mix ginger. • Add spinach and again cook for 2 minutes. red chillies and salt. • Put the lid over the pan and allow it to cook. • Mutton Paalak Curry is ready.blogspot.com/ 9/21/2012 . Posted by Dentocafe at 1:19 PM 0 comments 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 http://hyderabadi-khana. • Garnish the curry with coriander leaves. Posted by Dentocafe at 1:20 PM 0 comments Mutton Paalak Curry Ingredients: • 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 Cooking Instructions: • Fry the onions and green chillies in oil till the former become brown in color.Hyderabadi Cuisines Page 15 of 19 • Arrange a part of cooked rice in a pan and sprinkle saffron water over it. • Garnish with fried onions and nuts. • Mutton Biryani is ready. • Now add mutton. garlic. • Place the meat over it and cover with rice layer once again.

chopped carrots. stir and cook on low flame for two minutes. cabbage. fry cashew nuts. http://hyderabadi-khana. turmeric powder.blogspot. • To garnish. • Break cashew nuts into small bits. • Add onions to the same hot ghee and fry it for 2 minutes. • Malai Korma is ready. add the paste of ginger and garlic. garlic and green chilies to the mince.com/ 9/21/2012 . • Now to it. apply coriander leaves and fried cashew nuts. Keep it separate. turmeric powder and salt. • Now add cream. • Add tomatoes and fry till oil separates from gravy. grated ginger. • Add chopped onions.Hyderabadi Cuisines Page 16 of 19 • 1 tbsp Coriander leaves (finely cut into pieces) • 1/4 tsp Turmeric powder • 10-12 Cashew nuts (broken into pieces) • 3 tsp Ghee • Salt Cooking Instructions: • Make a paste of ginger and garlic. green chilies. take it out and keep aside. • Heat ghee in a pan. celery leaves. Posted by Dentocafe at 1:18 PM 0 comments Kheema Ingredients: • 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 Cooking Instructions: • Heat oil and fry the meat until it is well done.

• Add coconut milk and garam masala. sugar and salt. Posted by Dentocafe at 1:17 PM 0 comments Haleem http://hyderabadi-khana.com/ 9/21/2012 . • Hyderabadi Fish is ready to serve. • Fry the mixture for about 10 minutes till the oil starts seperating. • Now add fish. Simmer it after adding a little water. Posted by Dentocafe at 1:18 PM 0 comments Hyderabadi Fish Ingredients: • 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 Cooking Instructions: • Heat oil and add split green chillies. • You can also add melted butter to the dish. Bring the mixture to a boil and take it off the fire. Serve it garnished with coriander leaves. • Keeema is ready.blogspot. Remove from the oven.Hyderabadi Cuisines Page 17 of 19 • Mix properly and cook it uncovered in a preheated oven for about 45 minutes. bay leaves and blended mixture.

red chili powder and salt when the water begins to boil. Sprinkle with lemon juice.blogspot. Posted by Dentocafe at 1:17 PM 0 comments Home Subscribe to: Posts (Atom) Older Posts http://hyderabadi-khana. • Add dal. • Cook on low flame till the mutton turns tender. • Mash the mutton. wheat and mutton along with ginger-garlic paste. • Heat 6-8 cups of water in a heavy-bottomed vessel. • Heat ghee and pour it over the Haleem. dhania powder. • Add sliced and fried onion. • Haleem is ready.Hyderabadi Cuisines Page 18 of 19 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 Cooking Instructions: • Soak the wheat overnight.com/ 9/21/2012 . drain and pound. haldi.

blogspot.Hyderabadi Cuisines Page 19 of 19 ads not by this site http://hyderabadi-khana.com/ 9/21/2012 .

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