Hyderabadi Cuisine

Ingredients: 2 Onions (finely chopped) 2-3   Small/Baby Eggplant/Brinjal-(finely chopped) 1 Potatoes -(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 the chopped Potato  and baingan mix well   without adding too much of water,until it's tender. Then add  salt to taste,lemon juice ,green chillies and s tir often to prevent burning,if required,sprinkle a little water from time to time prevent the vegetable from burning. Do not cook on a high heat,simmer heat a

Authentic Hyderabadi Biryani  Hyderabadi Biryani Aromatic Dish, a fragrant mixture of meat, spices, nuts and  rice. The traditional meat in a Biryani is lamb, but today chicken or other meats are also used by Indian cooks. It can be served as a main dish. This is a popular dish at Indian parties. There are two traditional methods of preparing the Hyderabadi Biryani    Kachchi yakhnni   Briyani  is prepared with raw meat which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) cooked on Dum Pakki Aqni briyani (cooked gravy),the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel already cooked before baking. Hyderabadi Mutton Biryani -I (Pakki Biryani) Ingredients: 11/2 Kg  Lamb shanks 4 Cups Basmati Rice 2 large- sliced Onion For Preparing Aqni 1 cup Yogurt  1 1/2 tbsp Ginger garlic paste 1 tbsp Red chilli powder 1 tbsp Turmeric powder 1

Qabuli Pulao(Rice  with carrots and raisins with lamb ) rice cooked  in a broth sauce  This recipe  is basically from Afghan origin its known to be National dish.  Hyderabadi called Qabooli or Qububli :) it is also  prepared using Bengal Lentils combined with different seasoning. This recipe can be prepared in a vegetarian version  for those who are vegetarian. Ingredients 1 kg lamb or Chicken  3 cups Basmati Rice 2 onions  1 tbsp  tomatoes puree  2 Carrots paste -(  grind the carrot) 1/2 Cup Raisins  2 tbsp meat tenderizer powder(or you can use raw papaya grind and mix 2 tbsp into the meat) 1 tbsp ginger and garlic paste  1 tbsp garam masala  ½  tbsp Black Pepper powder 1 tbsp caraway seeds (shah zeera) 3-4 Black pepper corn 1-2 Cinnamon Stick 3-4 Cloves 2-3 cardamom Salt to taste  1 cup oil  Seasoning & Garnish  1 cup fried Shredded Carrots 1/2 Cup fried raisins ¼ tbsp Roasted Almonds,   Pistachios  and Cas

Ingredients: 1 cup Masoor Dal (Red Lentils) 1 Tomato ( finely chopped) 1 Onions (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 2 Green chillies Coriander leaves  (  finely chopped)  Mint leaves (  finely chopped) Salt to taste 5 tbsp Oil Method Wash lentils & drain thoroughly. In a large non-stick saucepan/Khadhai add oil at medium heat. Then Add onion and fry till they are slightly golden in colour. Add ginger &  garlic pastes, fry for 1 minute.then add tomato, red chilli powder, turmeric powder, salt, green chilli and mix well,stir it till tomatoes gets smooth and mushy.  Add lentils,1 cup water and add c oriander and mint leaves  mix it well. Then cover the pan let it cook until all the liquid evaporates,leave till done. Remove from the heat. Granish with Coriander leaves and mint leaves serve hot with paratha.. Enjoy It :)

Mirchi Ka Salan, A popular Hyderabadi curry recipe served as a side dish with Hyderabadi Briyani. Ingredients: 1 Large tomato(finely chopped) 6-8 Green chilli (thick and large)- Wash and slit the green chillies Remove the seeds & white pitch (Wear gloves for sensitive skin.). 1/2 tbsp  Red chili powder 1/2 Turmeric Powder 1 tbsp ginger & garlic paste 1/2 cup Tamarind Juice(Imli ka khata)/Lemon Juice 6-8 Curry leaves Coriander leaves  fine chopped. 1/2 cup oil salt to taste For Dry Roasted and Ground Masala 2 Onions (finely chopped) 1/2 cup Sesame seeds (Til) 2 tbsp Poppy seeds (khus khus) 1/4 cup Groundnut/almonds (Pali-skins removed after roast) 1/2 cup Coconut powder 1 tbsp Cumin seeds (zeera) 1 tbsp Mustard seeds (rai) 2-3 Dried red chilli (optional) Method In a large non-stick saucepan/Khadhai  at medium heat, Add  sesame seeds, groundnut, coconut powder, cumin seeds, mustard seeds one by one separatel

Ingredients:  4 Cups Basmati Rice 2 large- sliced Onion  1/2 cup Yoghurt 1 tbsp Ginger garlic paste  1 tbsp Red chilli powder 1 tbsp Turmeric powder 1 tsp Garam Masala powder  1 big pinch Saffron threads  4 tbsp Lemon  4 Green Chillies Coriander (finely Chopped)  Mint ( finely chopped) Salt to taste 2 Cup Canola Oil  Mixed Vegetables - Finely chopped 2  Potatoes 2 Carrot  1/2 cup Green Peas 1-2   Meduim/Baby Eggplant (Brinjal) 10-12 French Beans 6-florets Cauliflower - Optinal For  Preparing Basmati Rice 1 tbsp Caraway seeds (Shah Zeera) 4 Black Peppercorns 4 Green Cardamoms 2 Cinnamon sticks 2 Cloves  Salt to taste Seasoning & Garnish  2 tsp Ghee 1 tsp Yellow  colour Fry Oinion coriander leaves  and Mint Leaves( finely chopped ) ¼ tbsp Roasted Almonds and Cashew nuts (optional) 2 boiled Eggs (optional) Method for preparing akh

Ingredients: 1/2 Kg  Lamb Mince 2 Onions (finely chopped) 1  Tbsp Red Chilli Powder 1  Tbsp Turmeric Powder 1  Tbsp Ginger Garlic paste 1  Tbsp Garam Masala paste 1  Tbsp Raw Papaya paste / Meat Tenderizer 2  Green chillies (finely chopped) 2  Tbsp Lemon juice 1  Piece of coal 1  Aluminium cup foil 1/4  cup oil Salt – to taste For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped) Method: In a bowl add lamb mince, Red chilli powder, Turmeric powder, Ginger Garlic paste, Garam masala, plain yoghurt, lemon and raw papaya paste/meat tenderizer and mix well covered it and allow it for marinate for about 1 hour in the fridge. In a non-stick pan add oil at a medium heat,add finely chopped onion stir until tender and browned, add marianted lamb mince cook untill its colour change into brown. Now cover it and leave it on a low heat untill its water evaporated and leaving oil. Then burn a coal over the medium flame,put the burning coal in the aluminium foil, p

Ingredients: 1/2 Kg Bhindi (Okra)-  finely chopped 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder Salt – to taste 4  tbsp Oil For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped) Method In a large non-stick saucepan/Khadhai add oil  at medium heat, add  Bhindi (okra)  ginger garlic paste,    red chilli powder & turmeric powder and shallow fry the bhindi till crispy.   Let it fry cook for about 10 minutes  until its soft crispy. Remove from the heat. Garnish with coriander and mint leaves. serve hot with any Khati dal,parathas. Enjoy It..!!

Red Velvet Cake is a popular cake  a rich and moist cake know with a Dark Red colour or Red Brown colour or Bright Red colour topped with White Cheese Cream Icing and  Butter-Cream frosting Red velvet cake  traditionally prepared with a  classic three layer cake. Today am posting Red Velvet Cupcakes instead of three layer of cake as , I was bit nervous about this cake because I never make red velvet cake before. But this was super easy ..!!  I was very much of found  this cake  and always want to bake this cake When I did bit of research,and tried and taste  from lovely video and blog of chefs during my blogging who I follow them and gets lovely tips and ideas for baking and the results is always come out the best..!!!   Joy of baking  and The Aubergine Chef   its really a great blog  and    video full of helpful baking and pastry tips and are very helpful providing classes online for free :) Ingredients for the Cupcakes: 4 tbsp unsalted butter ¾ cup g