Hyderabadi Cuisine

Ingredients : 1/2 litre Milk 2 tbsp Custard Powder (foster Clark custard powder) Sugar  1 Cup Mango puree ( Ripe )  1 Mango (Peeled and  cut into small cubes) Dry Fruits (optional) Method     In a large non-stick saucepan at medium heat, Add milk Allow to cook in low heat for 10 minutes. Then Add the sugar and stir till it dissolves, Meanwhile, In a small bowl add custard powder in a small amount of of milk/water, mix it well without any lumps, Then Add mixture (custard paste) into the boiling milk and keep stirring till its creamy and thicken on a low flame. Remove from the heat when it reaches the desired consistency. Allow the custard to thoroughly cool.  Now Peel the mango and  cut into diced cubes and add the mango pieces into a blender and blend it until its smooth puree and pour    mango puree into custard  mix well. Take a medium...

Qubani Ka Meetha (Stewed Apricot Dessert) is an Authentic Hyderabadi Dessert Qubani is a Urdu word means- " Apricot"  Meetha  is a Urdu word means- "Sweet"  Its a very Popular Hyderabadi Dessert and very common in Hyderabadi Wedding ceremony. The dessert is prepare with Apricot puree ,basically Apricots are soak in water overnight and remove the seed ,and boiling apricot with syrup and adding sugar until it reaches the desired consistency or into thick Compote. and garnish with roasted and blanched almonds and apricot kernels (Kernels is the inner part of the seed of Apricot) and traditionally garnished with thick Malai and   Silver Warq  !!! Now a days Qubani Ka Meeta in Hyderabadi Wedding or in Parties are garnishing with Thick Cream or Ice-cream or Custard or Khoya. Ingredients : ½ Cup Dried Apricots 3 tbsp Sugar- As per taste 2 Crushed Green Cardamom( Elaichi) 1 tsp Lemon juice For Garnishin...

 Kheer now a days is prepare in many version. In Hyderabadi Version its called Gil e- firdaus (a kheer made of Bottle gourd - means clay of paradise) and  Similar dessert variously  called  Fir-ni/Phir-nee (  Rice Pudding) ,   its quite popular recipe and made during festival and wedding. Traditionally Kheer is served in  chilled in a clay cups /earthen bowl- (Mitti ka Matkas) . In Hyderabadi house usually  its serve with Puri - Sadi Puri/Khopurai ki  Puri (Chobay ki puri / Puran ke poori (chana dal,ghee,sugar,khoa and dried nuts) during festival /party/ wedding ( small function  party -Sanchak-maanjaye- Jumagi :) Ingredients For  Chawal ki Kheer ( Rice Kheer) : 1 litre Milk 1/3 Cup Rice Powder ( powder) soaked rice 1- 2 hours / dried the rice grind into powder 1 cup sugar 4 cardamom (elaichis) 3 tbsp  Nylon Sago ...

Gulab Jamun (Indian doughnuts soaked in cardamom flavoured sugar syrup and rosewater and saffron) a classic Indian sweet. The Persian word Gulab  means "Rose Water " referring to rosewater-scented syrup and Jamun refer to Jambul fruit. Ingredients 1 1/2 Cup Home  made/ Ready-made   Khoya (Mawa) 1/4 Cup Home made/Ready-made  Chenna(Paneer) 3 tbsp Maida 3 -4 tbsp milk 1 tbsp Rose water 1  pinch Saffron threads 1  pinch soda 2 cup sugar 2- 3 cardamom (Elaichi) 1/2 cup  Ghee/Oil  For Garnishing : Slices Almonds blanched, skin removed.  Slices Pistachios fry until golden,about 3 minutes. _________________________________________________________________________________ Method: To prepare sugar sugar: 1 1/2 cup sugar 2 cup  water 2-4 Cardamom (Elaichi) 1 tbsp Rose water 1  pinch Saffron threads  In a saucepan at a medium heat add water and suga...

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 ...

Ingredients : 1/2 litre Milk 2 tbsp Custard Powder (foster clark custard powder) Sugar 1 Can Fruit cocktail / Raw fruit (Finely chopped - Apple/Banana/grapes/pineapple/ pomegranate/Mango) Dry Fruits (optional) Method   In a large non-stick saucepan at medium heat, Add milk Allow to cook in low heat for 10 minutes. Then Add the sugar and stir till it dissolves, meanwhile  In a small bowl add custard powder in a small amount of of milk/water, mix it well without any lumps, Then Add mixture (custard paste) into the boiling milk and keep stirring till its creamy and thicken on a low flame. Remove from the heat when it reaches the desired consistency. Allow the custard to thoroughly cool.  Than Take small bowl add the mixed fruits pour over the custard cream and refrigerated. serve cool and Enjoy it :)

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. ...

Today I make Sewaiyya ka meetha, Thinking  of now Only one mo nth to go for Ramadan  Wants to Welcome Ramadan with Happiness  May Allah Bless us with Imaan  Ameen !! Narrated Abu Huraira: Allah’s Apostle said, “When the month of Ramadan starts, the gates of the heaven are opened and the gates of Hell are closed and the devils are chained.” Ramadan Al-Karim ♥ Ingredients 400 Gram Sewaiyya (Vermicelli) (Break into small pieces) 1 1/2 cups milk 1 cup sugar 4-6 cardamom (elaichis) 1 cup Ghee/Oil  1  pinch Saffron threads For Garnishing :  Slices Almonds, Pistes & Cashews fry until golden,about 3 minutes. Khoa (optional) Method: In a large non-stick saucepan/Khadhai at medium heat,  Fry the Sewaiyya pieces in ghee/oil  for 5-10 minutes till golden brown. Then another saucepan at medium heat add  milk, crush 2-3 cardamom and saffron  Allow to cook ...