Hyderabadi Cuisine

Hyderabadi vegetarian  Salan " Subzi Diwani Handi"  -a mixture of vegetable prepare in  a handi  (shallow wide flat bottomed handi)  The  Subzi is sealed  and cook in a low heat  in the Handi  . Ingredients: 2 Onions (finely chopped) 10-12 French Beans (finely chopped-) 2 Carrot (Finely chopped) 1/2 cup Green Peas 1-2   Small/Baby Eggplant/Brinjal-(finely chopped) 1 Bunch Fenugreek Leaves(Methi) -Finely chopped 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2 green chillies (finely chopped) 2 tbsp Lemon juice Salt – to taste 6 tbsp Oil For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped) Method I n a large non-stick saucepan/Handi add oil at medium heat,a dd  finely chopped onion  stir until tender and  translucent, then add ginger garlic paste, stir for few seconds,  Then add red chilli powder, turmeric powder,stir for few seconds,  Add th

The Hyderabadi famous recipe usually it is prepared with a large amount of onions. “Dopiaza” means “two onions”  which contains double the amount of onions and add two times during  the cooking than in other recipes.  This recipe can prepare in many ways and onion are used double the amount of meat. Dopiaza can be made in  many version with meat,chicken,fish and with bhindi (okra), Kari (raw mangoes). Ingredients: 1/2 kg Lamb/Beef Meat 6 Onions (3 finely chopped and 3  sliced) 2 Tomato (finely chopped) 1 tbsp Ginger Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 tbsp Gram masala 2-3 clove 2-3 Green Cardamoms-(optional) 1-2 Cinnamon sticks(optional) 2-3 Black Peppercorns(optional) 1 tbsp Fenugreek seeds (methi dana)-optional 1bsp Coriander powder 1 tbsp Cumin powder (r oasted and Ground Masala) 1 tbsp Lemon juice 2 Green chillies 4-6 Curry leaves (optional) Salt to taste 1/2 cup Oil

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Ingredients: 1/2 kg Lamb/Beef Meat 2 Onions (finely chopped) 3 Tomato (finely chopped) 3 tbsp Rice Powder ( powder) soaked rice 1- 2 hours / dried the rice  grind into powder 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 1 tbsp  Coriander powder 2 green chillies finely chopped Raw Tamarind juice (imli ka khata)/ 2 tbsp Lemon juice 2-3 Bay leaves Salt – to taste 1/2 Cup Oil For Roasted and Ground Masala 1 tbsp Cumin seeds powder (zeera) 1 tbsp Nigella seed (Kalaunji)- optional                                    1/2 Fenugreek seeds ( methi dana)- optional For seasoning (Baghar) 6 tbsp Oil 2  tbsp Cumin seeds 2 Garlic Cloves- optional  2 Dried Red/Green  chillies    6-8 Curry Leaves For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped) Method Wash the rice and soak it in surplus water for about 1-2 hours and drain the rice and spread the rice on a paper 

Ingredients: 1/2 kg Lamb/Beef Meat 2 Onions (finely chopped) 2 Tomato (finely chopped) 1 Bottle Gourd (Kaddu Peel the skin off bottle gourd and cut into small rectangular pieces,and remove the the seed) 1 cup Chana Dal (Bengal gram)  Raw Tamarind juice (imli ka khata)/ Lemon juice 1 tbsp Ginger Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 tbsp Gram masala 2 Cinnamon sticks (loung) 2 Green chillies 6-8 Curry leaves Salt to taste 1/2 cup Oil For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped)   Method Clean and wash the mutton pieces, add ginger and garlic paste & onion, pressure cook  for 3/4 whistles without adding too much of water,until the meat is tender, then keep aside. Then again In a pressure cooker at medium high heat, add chana dal, ginger and garlic paste,Let pressure cook for about 15-20 minutes until the lentil is tender(paste),Keep aside. In a large

Ingredients: 6 Tomato (finely chopped) 2 tbsp Besan gram flour 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2 green chillies finely chopped 2 tbsp Lemon juice 2 Eggs boiled  and slice into two Salt – to taste For Roasted and Ground Masala 1 tbsp Cumin seeds (zeera) 1 tbsp Mustard seeds (rai) 1 tbsp Nigella seed (Kalaunji)- optional 1/2 Fenugreek seeds ( methi dana)- optional For seasoning (Baghar) 6 tbsp Oil 2  tbsp Cumin seeds 2  tbsp Black mustard seeds 2 Garlic Cloves  2 Dried Red/Green  chillies    6-8 Curry Leaves For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped) Method In a large non-stick saucepan/Khadhai add tomatoes at medium heat , add 1 cup of water and   Let it cook for about 10 minutes until the tomatoes is soft and mushy. rRemove from the heat, Once its cool blend the tomato puree into smoot

Ingredients For Preparing  Shami Kebab 1/2 kg Lamb/Beef/Mince boneless 3 tbsp Bengal Gram Lentil (chana dal) (Soaked in water for 1 hour)(optional) 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 One- for preparing Shami  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  Two- for preparing Shami Kebab with Mince Wash mince & drain thoroughly. In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & fry till they cha

Ingredients: 1/2 Kgs bone mutton 3 Onions (finely chopped) 1/2 Kg okra- Bhindi 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 1/2 Cup Oil 6-8 Curry Leaves 1 Cinnamon stick 2  Cloves  For Garnish Coriander leaves (finely chopped ) Mint Leaves (finely chopped ) Method Clean and wash the mutton pieces, In a cooking  bowl add meat  chopped onions, oil, ginger and garlic paste, red chilli powder, turmeric powder  lemon and  tomatoes, 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 Bhindi ,green chilli, salt to taste, curry leaves & Bhindi  mix well and  then after few minutes  add  Tamarind juice (imli ka khata)/Lemon juice. Then leave it for low heat till the thin layer of

Pasandey ka salan is the Hyderabadi Royal Curry with tender cubes of lamb marinated with yoghurt  almonds, and spices  of slow cooked  Nizam's curry  . Ingredients: 1/2 Kg Boneless Mutton (Cut into 1 inch cubes) 1 Cup Yoghurt plain(beaten) 2 tbsp Raw Papaya paste or Meat  Tenderizer 1/2 tbsp Red chilli powder 1/2 Turmeric Powder 1 tbsp ginger and garlic paste 1 tbsp Gram Masala  2 tbsp Lemon Juice(optional) 2- 3 tbsp  Almonds powder 1 pinch of Saffron threads 1/2 cup oil salt to taste. For Roasted and Ground Masala 2 Onions (finely chopped) 2 tbsp Poppy seeds (khus khus) 4 tbsp Coconut powder 3-4 clove 3-4 Green Cardamoms 1-2 Cinnamon sticks 3-4 Black Peppercorns For Garnishing Coriander leaves, Mint leaves and Green chillies washed and fine chopped. Method Clean and wash the mutton  and cut into cubes keep aside. In a mixing bowl add raw mutton, ginger and garlic paste,plain yoghurt,almonds, saffron thr