Hyderabadi Cuisine

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 ...

Nargisi Kofta  ( scotch eggs )  is an Classic Hyderabadi Dish Ingredients For Preparing Kofta 4 Eggs, Hard boiled   1 kg Lamb/Beef /Chicken Mince 1 tbsp Ginger Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 tbsp Gram masala 1 tbsp Lemon juice 2- 3 Green Chilli (finely chopped) Coriander leaves (finely chopped) Mint Leaves (finely chopped) Salt to taste 2 cup Oil For  Garvey 2 Onions (finely chopped) 2 tbsp Almonds paste  1 tbsp Tomato puree 1 cup Plain Yogurt beaten 1 tbsp Ginger Garlic Paste 1 tbsp Garam Masala 1 tbsp Red chili powder 1/2 tbsp Turmeric Powder 1 inch Cinnamon stick 2  Cloves  2 Green Cardamom  4 Black Peppercorns 1 tbsp Caraway seeds/Shah Zeera Salt to taste 1/4 cup oil For Garnishing Coriander leaves, Mint Leaves and Green chillies washed and fine chopped. Method for preparing: In a large non-stick sa...

Ingredients: 1.5 - 2 Kgs Whole Chicken-  patted dry For Marinade 1 Cup  yoghurt   1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2 tbsp  Lemon juice Salt – to taste 1/2 Cup Oil For Garnish 1-2  Potatoes   (finely chopped ) Coriander leaves (finely chopped ) Mint Leaves (finely chopped ) Method: Wash the chicken, remove the innards and pat dry inside and outside with paper towel. In a bowl mix yoghurt ,Ginger garlic paste ,Red chilli powder, Turmeric powder,  Lemon juice,Salt, Coriander leaves and Mint Leaves mix well. Marinade in spices -  Rub oil and spices chicken inside and out all-over chicken, Using fingers. Cover and refrigerate the marinated chicken for one - two hours or even overnight. Preheat oven to 350 degree ºF (180 degree ºC) In a large non stick roasting pan add potatoes and drizzle with 2 tbsp oil. ...