Hyderabadi Cuisine

Kachori Dough  Ingredients : 2 cup All-purpose flour (Maida), extra for dusting Salt to taste 2 tsp melted butter (Ghee) 2 tsp warm milk Warm water as required for kneading   Stuffing Ingredients:   4-5 Potatoes (boiled & mashed)  1 Onion (finely chopped)  2-3 Green chilies finely chopped  2-3 tbsp Coriander and mint leaves finely chopped  1/2 tsp Mustard seeds  1/2 tsp Cumin 1 tsp red chilli powder 1 tsp Turmeric powder  1 tbsp Ginger paste and Garlic paste 1 tbsp Oil Salt to taste    Method for Dough:   In a bowl, add all-purpose flour,  salt, ghee and mix all the ingredients. Then gradually add warm milk mix with your hand, if needed add water and knead until you have a soft and firm dough is formed. Then cover the dough with a damp towel or clingfilm and leave the dough set aside for 30 minutes. Now, take a dough and divide into equal portion (make into balls) and keep aside.   Method for  Stuffing and Frying:   Wash and peeled the potatoes cut lengthwise into quarters  Boil th

Ingredients : 1 cup All-purpose flour (Maida), extra for dusting 1 cup wholewheat flour ( Aata) ½ tsp Salt to taste ½ tsp sugar 1 tsp melted butter (Ghee) 1 cup Warm Milk  warm water as required for kneading Method for Dough: In a bowl, add all purpose flour, whole wheat flour, salt, sugar, ghee and mix all the ingredients. Then gradually add warm milk mix with your hand, if needed add water and knead unt il you have a soft and firm dough is formed.  Then c over the dough with a damp towel or clingfilm and leave the dough set aside for 30 minutes. Now, take a dough and divide into equal portion (make into balls) and keep aside. Method for Paratha : Lightly flour on the rolling board and take a dough roll into round/square shape then grease the surface with the little melted ghee.  Now make slices into strips, Then roll up each strips towards the end. (like a Swiss roll) . Make sure the roll is not too tight or loose, and pin

Ingredients : 1- 2 Can Sprite/Soda  (depending on your glass size.) 4-5 tbsp Rooh Afaz Syrup  1½ tbsp lemon juice Optional Crushed Ice cubes  Mint leaves for garnish  Slice of lemon wheel Method In a tall glass, add Rooh Afza syrup, lemon juice and chilled soda then mix well.  Add ice cubes and garnish with lemon wheel  and mint leaves. Serve cool and Enjoy it.

Ingredients: 1 cup Kala chana  /Black Chickpea  (soak overnight and drain ) 1 Onion  (finely chopped) 1  tbsp Ginger garlic paste 1  tbsp Red chili powder ¼ tbsp Turmeric powder Salt – to taste 4  tbsp Oil For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped) Onion  (finely chopped) 2 tbsp lemon juice  Method In a large non-stick saucepan add oil at medium heat, add  chana , ginger garlic paste,  red chili powder and turmeric powder and shallow fry the chana until crispy on the outside.  Add chopped onion, salt and lemon juice shake the saucepan.  Remove from the heat. Garnish  with coriander and mint leaves . Enjoy It !!

Ingredients for Pakora: 1¼ cup Besan (Gram Flour ) 1 onion (peel and cut into round thin slices) ¼ tbsp Soda Powder 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 1 tbsp Ginger paste and Garlic paste Coriander leaves Mint leaves Salt to taste  Oil Method for the Pakora: Peel, wash and slice onions into thin roundels. In a bowl, add Besan,red chilli powder,turmeric powder, salt, soda powder, mix the dry Ingredients well add water mix to form a thick, smooth batter/smooth consistency. (Note :Batter should not be very thick) Add the onions,ginger paste and garlic paste,coriander and mint mix well if need sprinkle little water and mix well again and leave for 5-8 minutes. Meanwhile in a saucepan add oil at medium heat. Let it fry until it is golden brown, about 3-5 minutes. Remove from the saucepan with a slotted spoon and drain on kitchen paper. Enjoy it..!!!

I ngredients : 2 medium Mangoes (peeled,chopped and stone removed) 1 ½ cups - Plain Yogurt ½ cup - Milk 1 tbsp Sugar to taste  few strands - Saffron threads (optional) Chopped Nuts for garnish (optional) Method Wash and peel the mango and cut into medium cubes/pieces. Add the mango pieces,plain yoghurt,milk and sugar into a blender. Now blend it until its smooth consistency. Garnish with chopped nuts and saffron threads. Serve cool and Enjoy it.

Pathar Ka Gosht ( Meat Cooked on Stone )  is  a  Classic Hyderabadi Dish.  Pathar is an Urdu word means- " Stone" and  Gosht  is an Urdu word means- "Meat". It's a very Popular Hyderabadi Dish. Pathar Ka Gosht is basically marinate  overnight and m utton is seared  on a hot granite stone over charcoal,  and traditionally  garnished with onion rings and lemon wedges  !!! Ingredients: 1 Kgs B oneless Mutton,  trimmed of fat,  cut into thin sliced (1-inch cubes) granite stone (slab and unpolished) For Marinade 1  tbsp ginger garlic paste 1  tbsp red chilli powder ¼ tbsp turmeric powder 2 tbsp meat t enderise  powder  /  2 tbsp raw papaya paste  ( raw papaya grind it and mix 2 tbsp into the meat)  1 tbsp gram masala 1 tbsp black pepper powder 1 tbsp green chilli paste 1 tbsp  lemon juice Salt – to taste 4 tbsp oil / 2 tbsp ghee For Garnish Onion rings  Lemon wedges Coriander leaves (finely chopped ) M