Hyderabadi Cuisine

Ingredients: 1/2 kg Mince meat 2 Onions (finely chopped) 2 Tomato (finely chopped) 1 Potato (finely chopped) 1 tbsp Ginger paste and Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 tbsp Gram masala 1 tbsp Lemon juice Salt to taste 5 tbsp Oil 3 Green chillies Coriander leaves Mint leaves Method: Wash mince meat and drain thoroughly. In a large non-stick saucepan/Khadhai add oil at medium heat,  Add onions and stir until tender and  translucent. Add ginger and garlic pastes, stir for 1 minute. Now add chopped Tomato,red chilli powder, turmeric powder,lemon,salt, green chilli, garam masala, and stir well until it gets smooth and mushy Then add mince meat mix well. let it leave for 20 minutes until all the liquid evaporates. Add Potato and  if needed add half cup of water or less, leave it cook till the oil separated from the paste, Cover with lid and cook till tender on almost simmer. Ga...

Double Ka Meetha is the Hyderabadi dessert made of  fried crispy bread,soaked in milk and cardamom syrup.Its also similar to Shahi Tukre. I  have put two method of dessert so it be easy for you to follow :) Ingredients 6 slices of  bread and cut into shapes (one slice into two or four) 1 1/2 cups milk 1 cup sugar 4 cardamom (elaichis) 2 cup Ghee/Oil  1 big pinch Saffron threads 1 Edible Silver Leaf (Warq) optional  For Garnishing :  Slices Almonds, Pistachios and Cashews fry until golden,about 3 minutes. Khoa (optional) Method: In a large non-stick saucepan/Khadhai at medium heat, Fry the bread pieces in Ghee /oil till golden brown keep aside. Then another saucepan at a medium heat add  milk, crush 2 cardamom and saffron let the milk  cook for 20 minutes, Meanwhile prepare the sugar syrup add crush 2 cardamom powder till thicken, Remove from the heat. Then arrange fry b...

Ingredients 2 litre Milk or 4 cups  Milk ¼ tsp Alum powder (phitkari)/tartaric acid 1 tbsp Rose water - optional 1  pinch Saffron threads 1/2 cup sugar 2 cardamom (elaichis) 1/2 tbsp  Ghee/Oil  For Garnishing : Slices Almonds blanched, skin removed.  Slices Pistachios. Silver Warq- optional Method for Kalakand (Milk Cake) In a non stick saucepan at a medium heat add Milk and crushed cardamom, saffron. Allow to cook in low heat for 35-45 minutes till the milk reduced to three fourth its Volume/ till its thicken. Then add Alum powder (phitkari) and  allow to cook till the milk curdled slightly. Add sugar till the sugar is dissolve and keep stirring till its moisture evaporate and stir till the the milk mixture becomes granular khoya (Danedar khoya) without actually curdling at a low heat. Note : make sure the milk does not stick to the base of the pan stir it  frequently, Add ghee and mix well ...

    The Hyderabadi Version Paya Ki Nihari    Its a very Popular dish in Hyderabad which prepare during the breakfast. Its also prepare during Ramadan / Eid-ul-Adha Nahari is great during the winter time also can sever in Lunch or Dinner. " Paya" is a Urdu word means "Trotters" and "Nahar" is a Urdu word mean "Morning"  In Hyderabad they are famous restaurants and usually  take away that sell Nahari in the early morning finish selling by 8.am and also sell in Evening . The dish is traditionally slow-cooked  prepare overnight on a low heat 6-7 hours in various vessels with favourable herbs and spices with lamb/goat trotter, head bones,bone marrow,lamb shanks and tongue and consistency of thick broth.  Ingredients 2kg Paya (Trotters) 1 kg Tongue  (optional) 1kg Lamb shanks  (optional) 2 tbsp Ginger and Garlic paste For Preparing Gravy 3/4 Onions (finely chopped) 1 tbsp Red chilli powder...

  Green Peas Rice- Matar Pulao Rice is a simple version with  a very flavorful rice easy and healthy. Ingredients: 2 Cups Basmati Rice 1/2 cup shelled fresh or frozen peas 4 Black Peppercorns 4 Green Cardamoms 2 Cinnamon sticks 2 Cloves Salt to taste  Method Wash the rice and soak it in surplus water for about 1/2 an hour. In a large saucepan at medium heat, add  water along with cloves, cardamom, cinnamon,  Black  Cumin  seeds and salt. let it come to a boil, Add the drained rice and gree peas. Give it a stir and let the rice cook until it is done. Drain the rice At a very low heat    2-3 minutes leave it for dum  cover saucepan with a tight  lid. Closed the heat let it leave so that no steams can escape so the  nice steam has formed inside. And  serve with any curry . Enjoy it :)

Ingredients: 4 Tomatoes 1 1/2  tbsp Ginger garlic paste 1 tbsp Red chilli powder 1 tbsp Turmeric powder 2/4 Green chillies 4/6 Curry leaves 1 tbsp  Cumin seeds (Zeera) 1 tbsp  Black Mustard seeds(Rai) Salt to taste 4 tbsp Oil Method In a large non-stick saucepan/Khadhai add oil at medium heat, Add cumin seeds, black mustard seeds & curry leaves fry for 30 seconds. Then add tomatoes, ginger garlic paste, red chilli powder, turmeric powder,green chilli and mix well. Now after a couple of minutes add salt,do not cook on a high heat,simmer heat and cover the pan leave till smooth. At this stage there will be some liquid from the Tomato in the pan. You need to now  stir it till tomatoes gets smooth and mushy. T hen cover the pan let it until all the liquid evaporates,leave till done. Remove from the heat. Serve this as side dish with fried rice,Paranthas,Tahari...

Shah Jeera Rice  ( Caraway  rice). Can be prepared in two ways by absorption of water by rice or by  draining  the water. A tasty variation on plain boiled rice, this can be made two ways - by total absorption of water by the rice or by draining the water from it. Ingredients: 2 Cups Basmati Rice 1 tbsp Shah Zeera ( Black Cumin seeds) 4 Black Peppercorns 4 Green Cardamoms 2 Cinnamon sticks 2 Cloves  Salt to taste  1 Cup Canola Oil Method Wash the rice and soak it in surplus water for about 1/2 an hour. In a large saucepan at medium heat, add  water along with cloves, cardamom, cinnamon,  Black  Cumin  seeds and salt.let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is  done. Drain the rice and at a  very low heat    2-3 minutes leave it for dum  cover saucepan with a tight  lid. Closed the heat let it leave, s...