Hyderabadi Cuisine

Ingredients: 1 Cup Tuvar dal (Yellow lentils)/Masoor Dal (Red Lentils) 2 Tomato (finely chopped) 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2-4 green chillies finely chopped Raw Tamarind juice (imli ka khata)/Lemon juice Salt – to taste For seasoning (Baghar) 6 tbsp Oil 2  tbsp Cumin seeds 2  tbsp Black mustard seeds 2 Garlic Cloves (optional) 2 Dried Red chilliies  (optional) 6-8 Curry Leaves For Garnish Coriander leaves (finely chopped ) Method In a pressure cooker at medium high heat, add tuvar dal /masoor dal, tomato, ginger garlic paste, red chilli powder & turmeric powder. Let pressure cook for about 15-20 minutes until the lentil is tender(paste). Then in a large saucepan at medium heat , add the lentil paste,imli ka kahta, green chilli, salt to taste, curry leaves &let it cook for 10-15 minutes. Meanwhile In a saucepan add oil at medium high heat ,add cumin seeds,

Ingredients: 1/2 kg Bone/boneless Lamb 1 tbsp Ginger paste & Garlic paste 2 tbsp Red chilli powder 1/2  tbsp Turmeric powder 1 Gram masala powder 2 tbsp Lemon juice (optional) Salt to taste 8  tbsp Oil For Garnish Coriander leaves  (finely chopped) chopped Mint leaves  (finely chopped) Method Clean and wash the mutton pieces, add oil, ginger and garlic paste, red chilli powder, turmeric powder  lemon and Garam masala powder mix well, pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. After the mutton mixture is tender,Add little water if needed, stir it. Then leave it for low heat till the thin layer of oil appears on the bottom surface . Add salt to taste,Do not cook on a high heat,simmer heat and add the coriander leaves & mint leaves cover. Remove from the heat. Serve hot with khatti-dal,Parathas. Here is the 1st ver

Ingredients: 1 Kg Bone Mutton 2 Onions (finely chopped)  2 tbsp Ground Almonds 1 tbsp Plain Yoghurt / Thick cream (optional) 1 tbsp Ginger & Garlic Paste 2 tbsp Lemon Juice 1 tbsp Garam Masala 2 tbsp Coriander leaves (finely chopped) 2 tbsp Mint Leaves (finely chopped) 3-4 Green chillies (finely chopped) 1/2 tbsp Turmeric Powder 1 inch Cinnamon stick 2 Cloves 2 Green Cardamom 4 Black Peppercorns 1/2 cup oil salt to taste For Garnishing Coriander leaves (finely chopped) Mint Leaves (finely chopped) Method Clean and wash the Meat. In a Pressure cook add oil at a medium heat, Add Mutton, onion, ginger and garlic paste,turmeric powder,garam masala, salt, lemon, Cinnamon stick, cloves ,green cardamom,blackpPeppercorns, coriander leaves,mint leaves and green chillies mix it well.Then pressure cook the mutton  for 3/4 whistles without adding too much of water. Then once the meat is tender, at a medium heat add yoghurt and almond paste and 1 cup of water(If need you can add 1 or 1

Ingredients 2 Cups Milk 1 tbsp flour 1 tbsp Almond Powder 1 tbsp Ghee 2 tbsp Sugar Method     In a  non-stick saucepan at medium heat, Add Ghee Allow to cook in low heat for 2 minutes. Then Add the flour and almond paste roasted till it light golden brown for 5 minutes, Then add Milk in it  mix it well without any lumps, Then Add sugar into the boiling milk and keep stirring on a low flame for 5 minutes. Remove from the heat . Serve it  warm with  Paranthas /sip it :) Enjoy It..!!

Ingredients For Preparing  Shikampur Kebab 1/2 kg Lamb/Beef/Mince boneless 3 tbsp Bengal Gram Lentil (chana dal) (Soaked in water for 1 hour)(optional) 1 onion (Finely chopped) 4 tbsp  Plain  Yoghurt 3-4 Green Chilli (finely chopped) Coriander leaves (finely chopped) Mint Leaves (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1/2 tbsp Black peper powder 1 tbsp Gram masala 1 tbsp Lemon juice Salt to taste 1/2 cup Oil Method for preparing Shikampur Kebab with Mutton  Boneless Clean and wash the Beef/Lamb meat (Bone/Boneless), add ginger and garlic paste,b engal gram lentil, red chilli powder,turmeric powder & gram masala  mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. Method for preparing  Shikampur Kebab  with Mince Wash mince & drain thoroughly. In a large non-stick saucepan/Khadhai add oi

Ingredients: 2-3 Onions (finely chopped) 1/2 Cup Bread Crumbs (Optional) Coriander leaves (finely chopped)  Mint leaves (finely chopped) salt to taste 3-4  tbsp Lemon Juice 2 Green chillies 2 Eggs For Potato Cutlets 3 Large Potato ( boiled,peeled and mashed ) 1 tbsp Ginger & Garlic paste 1/2 tbsp Black pepper powder Salt to taste 5 tbsp Oil Method  In a small bowl add finely chopped Onion, Coriander leaves, Mint leaves and Green Chilli (Optional) Then add lemon juice and salt  and  mix  it well. To Make Potato Cutlets In a pressure cooker at medium heat,add water,salt,   ginger & garlic pastes,  potatoes with skin,Let pressure cook for about 5- 8 minutes until the potatoes is tender. The potatoes should not be watery nor sticky it should be able to make balls of the mixture. Once cooked, drain the water and let the potatoes cool down.Peel the skin off and mash the potatoes. then add black pepper powder,corian

  Today am posting Second Version Of  Hyderabadi style Haleem in a Quick, Simple and Easy version for Beginners and  for Haleem Lovers   With Quaker Oats (Quick Cooking) Here is Link with the  Authentic Hyderabadi Haleem  Style made of  cracked wheat grain,meat ,Lentils and spices. Hope You will enjoy it :) Ingredients 3 Cups Quaker Oats 1/2 kg beef or lamb ( bone/boneless)  2 onions  (for garnish) 1 cup oil  1 tbsp red chilli powder  1 tsp turmeric  2 tbsp ginger and garlic paste  1 tbsp Garam Masala  1 ½  cup yoghurt 2 tbsp Ghee Salt to taste  3-4 Black Pepper corn 1-2 Cinnamon Stick 3-4 Cloves 2-3 cardamom Seasoning & Garnish  Fry Onions fresh coriander leaves  and Mint Leaves (Finely chopped).  3-4 Green chilli (finely chopped)  Roasted Almond and Cashew nuts (optional) Sliced lemon Method: Clean and wash the Beef/Lamb meat (Bone/Boneless), ginger and garlic paste,red chilli powder,turmeric powder,c innamon

Ingredients: 4-6  Brinjal -Eggplant  1 Large tomato(Optional - cut into quarters ) 1/2 tbsp Red chili powder 1/2 Turmeric Powder 1 tbsp ginger & garlic paste 1/2 cup Tamarind Juice(Imli ka khata) 6-8 Curry leaves Coriander leaves fine chopped. 1/2 cup oil salt to taste. For Roasted and Ground Masala 2 Onions (finely chopped) 2 tbsp sesame seeds (Til) 2 tbsp Poppy seeds (khus khus) 2 tbsp Groundnut (Pali-skins removed after roast) 4 tbsp Coconut powder 1 tbsp Cumin seeds (zeera) 1 tbsp Mustard seeds (rai) 1 tbsp Nigella seed (Kalaunji)- optional 1/2 Fenugreek seeds ( methi dana)- optional For Garnishing Curry leaves and Green chillies washed and fine chopped. Method Clean and wash the Brinjal and cut into quarters keep aside. In a large non-stick saucepan/Khadhai at medium heat, Dry Roast  sesame seeds, groundnut,poppy seeds, coconut powder, cumin seeds, mustard seeds one by one separately  for 1 minute-or

 Ingredients: 1/2 Kg Bone/Boneless chicken 2 - 4 Dry Red Chillies  2-3 Medium Onions 2 Tomatoes  2-4 Green chilli (optional) 1/2 Cup  Yoghurt plain (beaten) 1 tbsp Ginger & Garlic Paste 1 tbsp  Garam   Masala (optional) 4 tbsp Lemon 1  tbsp Red chilli powder 1/2 tbsp Turmeric Powder 1/2 cup oil salt to taste For Preparing Roasted and Ground Masala   2 tbsp Cumin seeds (zeera) 2 tbsp Mustard seeds (rai) 1 tbsp Onion Seeds(Kalonji) 1 tbsp Fennel seed (saunf) 1 tbsp Fenugreek seeds (methi dana) 2-3 cinnamon sticks 2-3 cloves 2-3 Green Cardamoms (optional) 2-3 Black Peppercorns (optional) For Garnishing Coriander leaves, Mint Leaves and Green chillies finely chopped. Method for preparation  Clean and Wash the chicken and drain well. In a Mixing blow add raw chicken, ginger and garlic paste, plain yoghurt,lemon juice, red chilli powder, turmeric powder,salt,  cover the bowl with a plastic wrap and leave for t