Hyderabadi Cuisine

Ingredients: 1 kg  Dumstick Chicken   1/2 tsp Soya Sauce   1 tsp Tomato Sauce 1 tsp Red Chili Powder 1/4 tsp Turmeric Powder 1 tsp Ginger Garlic paste 1/4 tsp Gram Masala  1/4 tsp Black Pepper Powder 2 pinch  Red Food color Lemon 4 tsp Oil 3 tbsp, finely chopped Coriander 3 tbsp, finely chopped Mint Salt to taste Method: In a large non-stick saucepan/Khadhai  at medium heat, add  oil and chicken stir for 10-15 minutes to golden brown.   Reduce the heat and add soya sauce, tomato sauce,  Red chili powder, turmeric, ginger garlic paste and mix well.   Now after a couple of minutes add salt, Gram masala powder,Black pepper powder and Red food color mix well,  Do not cook on a high heat,simmer heat and cover the pan leave till done. At this stage there will be some liquid from the chicken in the pan. You need to now allow the chicken to cook in its own liquid until all the liquid evaporates  Add coriander leaves and oil. Mix well and  stir fo

Ingredients: 3 cups Basmati Rice 1 large sliced Onion 1 tbsp Ginger garlic paste 2 Eggs,lighty beaten 1 tbsp Black pepper 2 Green Cardamoms 2 Cinnamon sticks 2 Cloves 1 tbsp Caraway seeds/Shah Zeera 3 tbsp, finely chopped Coriander 3 tbsp, finely chopped Mint 5 tbsp Canola Oil  2 1/2 tbsp Salt 1 1/2 tbsp vinegar 1 cup finely chopped vegetables (carrots, capsicums,corn and beans)  Method: Wash the rice and soak it in surplus water for about 30 minutes.  In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt. Give it a stir, cover and let it come to a boil. let the rice cook while stirring occasionally to make rice which has all grains separated, (not sticky rice). Alternately, use a slow-cooker if you wish Drain the rice and keep aside. Cook the egg until just cook,turning half away. Remove omelette from the work and set aside.Slice into small pieces. In a large saucepan at medium heat