Hyderabadi Cuisine

Ingredients 2 cups Basmati Rice ( washed and soaked in water for 30 minutes) 1 pinch Saffron threads  (soaked in 1/2 Cup of hot water) 1 tbsp Caraway seeds/Shah Zeera 4 Green Cardamoms 2 Cinnamon sticks 2Cloves  2 tbsp  Ghee /Butter Salt to Taste Method For Preparing  Wash and drain the rice.  In a large non-stick saucepan/Khadai  melt the butter/Ghee over medium-high heat. Add rice stir constantly, until rice is absorb the butter/Ghee and lightly glossy. Pour in water along with saffron water, cloves, cardamom, cinnamon, caraway seeds and salt. let it come to a boil. Then Cover the vessel properly with aluminium foil  so that no steams can escape so the nice steam has formed inside. Allow to cook in low heat for 15 minutes, untill the liquid is absorbed, close the heat, but leave the saucepan on the hot stove so that a nice steam forms.  Let the dish rest for 15-30 minutes. Sever it Hot and Enjoy It.

Ingredients: For  Marinading Chicken   1/2 kg Boneless/ Bone Chicken 1 Onion  1 tsp Red Chili Powder 1/4 tsp Turmeric Powder 1 tsp Ginger and Garlic paste 1/4 tsp Gram Masala  2 tbsp  Shan Chicken Tikka Masala 2 pinch  Red Food color 2 tbsp Lemon 4 tsp Oil  For Garnish  3 tbsp, finely chopped Coriander 3 tbsp, finely chopped Mint Salt to taste Method: In a mixing bowl, Add ginger-garlic paste,Red chilli powder, Turmeric powder,Garam masala,salt,lemon juice,Chicken Tikka Masala then mix it all well, leaves the chicken. Cover the bowl with a plastic wrap.L et the chicken marinate for about 1-2 hours in the refrigerator. Method For Preparing Chicken Tikka In a large non-stick saucepan/Khadhai  at medium heat, add  oil. Add (onion finely chopped) stir for 10-15 minutes to golden brown. Reduce the heat and add chicken and mix well. Now after a couple of minutes add Red food color mix well,  Do not cook on a high heat,simmer hea

Hyderabadi Mahekhalya – Fish Curry  Ingredients: 2-4 Bone/Boneless Fish Fillets 1 Large tomato(finely chopped) 1/2 tbsp Red chili powder 1/2 Turmeric Powder 1 tbsp ginger &garlic paste 1/2 cup Tamarind Juice(Imli ka khata) 6-8 Curry leaves Coriander leaves fine chopped. 1/2 cup oil salt to taste. For Roasted and Ground Masala 2 Onions (finely chopped) 1/2 cup Poppy seeds (khus khus) 1/4 cup Groundnut (Pali-skins removed after roast) 1/2 cup Coconut powder 1 tbsp Cumin seeds (zeera) 1 tbsp Mustard seeds (rai) For Garnishing Curry leaves and Green chillies washed and fine chopped. Method Clean and wash the Fish Fillets  keep aside. In a large non-stick saucepan/Khadhai at medium heat, Dry Roast  poppy seeds, groundnut, coconut powder, cumin seeds, mustard seeds one by one separately  for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside. Then Roast the onion  till t

Ingredients: 500 Gram dried Spaghetti 1 kg Lamb/Beef Mince 1 Onions (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder Salt to taste 5 tbsp Oil 4 tbsp lemon Juice 1 cup Tomato Paste  2 Diced tomato For Garnish Coriander leaves ( finely chopped) Parsley (finely chopped) 2 Tbsp Cheese (optional) Method Wash mince & drain thoroughly.  In a large non-stick saucepan/Khadhai a dd oil at medium heat, a dd onions & fry till they lightly golden  in color. Add tomato paste & diced tomato. Add mince,red chilli powder, turmeric powder,salt . At this stage there will be some liquid from the mince in the pan. You need to now allow the mince to cook in its own liquid until all the liquid evaporates. cover the pan and leave few minutes. Then stir to coat the meat,until sauce has thickened Remove from the heat. Meanwhile,  Add pasta to a large saucepan of  Salted boiling

Ingredients: For  Marinading Fish Fillets 1 1/2 tbsp Ginger garlic paste  1 tbsp Red chilli powder 1 tbsp Turmeric powder 1 tsp Garam Masala powder 1-2 Green Chilli ( finely chopped) 4 tbsp Lemon  Salt to taste 3 tbsp Canola Oil  For Garnish  3 tbsp Coriander (finely chopped) 3 tbsp  Mint (finely chopped) 3 tbsp Lemon Juice Method In a mixing bowl, Add ginger-garlic paste,Red chilli powder, Turmeric powder,Garam masala,salt,lemon juice, Finely chopped  green chills, Coriander and Mint then mix it all well,  leaves the fish.  Cover the bowl with a plastic wrap. let the Fish marinate for about 5 hours in the refrigerator. Method For Preparing Fry Fish In a large non-stick saucepan/Khadhai at medium heat, add oil and for frying. Then add the fish Fillet. Fry the Fish Both the side turning  Frequently till they change colour into golden brown and crisp drain on a Paper Towel. Sever with hot Fry Fish and Enjoy It..

Ingredients: 2 Eggs 1  tsp Red chilli powder ¼ tbsp Turmeric powder 1 Tomato 1 tbsp Ginger and Garlic paste 2 tbsp olive oil or butter Salt  to taste Preparation: In a mixing bowl add 2 tbsp water,chopped Tomato,   Red chilli powder, Turmeric powder  ginger and garlic paste and salt . Crack the eggs into a  mixing bowl and beat them with a fork.Until they turn a pale yellow colour. I n a large non-stick saucepan at medium heat, add oil.Pour egg mixture in it.Cook for 2 minutes then turn over to cook the other side. Serve the Hot Omelette Enjoy it :)

Hi Everyone.. Its My Second Event am Hosting here :) This Event I have create to collect  some great romantic dinner recipes and  ideas for special Once. Preparing a candle light dinner for your  partner all his/her favourite dishes at home is one of the most romantic things to do. It shows how much you care for the other person. Please Note: Prepare the Recipe for the special one " Romantic candle light dinner" The Recipe must be relate to theme and will not be accept without  theme. You can present for example :  Dim lights / have candles / decorating with flowers or  scatter rose petals,peddles around the area/dinner table etc... The dish can be of any cuisine, both Veg and Non Veg accepted  ***No Pork / Alcohol please *** Usage of the Logo is a Must. Send me your entries to  frds.7861@yahoo.com with subject as "Romantic Candle Lit Dinner Event" Non bloggers can also participate in this event,

Ingredients 200 Gram Sewaiyya (Vermicelli) (crush into small pieces) 2 Litre milk 2 cup sugar 4-6 cardamom (elaichis) 1/2 cup Ghee/Oil  1  pinch Saffron threads 4-6 Dried Dates  soaked and cut into four slice For Garnishing :   Slices Almonds blanched, skin removed.  Slices Pistachios  1 tsp sunflower seeds -chironji (optional) fry until golden,about 3 minutes. Method: In a large non-stick saucepan/Khadhai at medium heat,  Fry the Cursed Sewaiyya  into the ghee for 5-10 minutes till golden brown. Keep a side. Then another saucepan at medium heat add  milk, crush 2-3 cardamom, & saffron  Allow to cook in low heat for 45 minutes till the milk reduced to three fourth its Volume. Then Add the sugar and stir till it dissolves, Then add the Sewaiyya and soaked dried dates , Allow to cook in low heat  the Sewaiyya  leave for 15 - 20 minutes. Garnish with toasted Slices Almonds,Pistas & Sunflower seeds.  S