Hyderabadi Cuisine

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 For Garnish Onion rings  Lemon wedges Coriander leaves (finely chopped ) M

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 saucepan add Eggs at medium heat, add enough water to co