Hyderabadi Cuisine

Ingredients : 1 cup All-purpose flour (Maida), extra for dusting 1 cup wholewheat flour ( Aata) ½ tsp Salt to taste ½ tsp sugar 1 tsp melted butter (Ghee) 1 cup Warm Milk  warm water as required for kneading Method for Dough: In a bowl, add all purpose flour, whole wheat flour, salt, sugar, ghee and mix all the ingredients. Then gradually add warm milk mix with your hand, if needed add water and knead unt il you have a soft and firm dough is formed.  Then c over the dough with a damp towel or clingfilm and leave the dough set aside for 30 minutes. Now, take a dough and divide into equal portion (make into balls) and keep aside. Method for Paratha : Lightly flour on the rolling board and take a dough roll into round/square shape then grease the surface with the little melted ghee.  Now make slices into strips, Then roll up each strips towards the end. (like a Swiss roll) . Make sure the roll is not too tight or ...

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 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.

Ingredients for pakora: 1 ¼  cup Besan (Gram Flour )  1 Potato (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 cut Potato into thin slices (roundels). In a bowl, add Besan,r ed chilli powder ,t urmeric 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 ginger paste and garlic paste,coriander and mint mix well and leave for 5-8 minutes. Meanwhile in a saucepan add oil at medium heat,  Then Coat the potato slices into batter Let it batter 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..!...

Ingredients : 2 Boiled Eggs  Puff  Pastry Square sheet ( Frozen) 2 tsp Oil Salt to  taste Black  pepper  powder (Optional) Method: Remove  pastry from pack and t haw Pastry Sheet for 45 minutes and allow it to come down to room temperature before using. (as per the Instruction given on pack). Meanwhile  Preheat the oven for 205 C(400F)  Boil eggs and remove the shell and c ut them into two half and s prinkle salt and black pepper on the boiled eggs . To Bake Pastry : Lightly flour on the work surface and roll out pastry on the sides evenly ( if required- there are any cracks in the pastry, sprinkle with water and press together to seal)  Cut pastry sheet into a size in square. Place Egg in the centre of  pastry and apply oil with brush/ finger on the edges of the pastry. Pull the opposite corners towards the center of the pastry and seal them. ( You can fold according to you...

Chanay ki  Dal (Chana dal) is very common in Hyderabad Iftar  Its Hyderabadi Iftar Snack in the Holy Month of Ramadan. The Snack is prepare :  Chana dal soak in water overnight and boil it till its soft and firm, add black pepper powder,lemon,salt mix well  and garnish with green chillies, coriander and mint Leaves. !!! Ingredients: 1 cup Chana Dal (Bengal gram) ¼ tbsp Black Pepper powder 2 green chillies finely chopped Lemon juice Salt – to taste For Garnish Coriander leaves (finely chopped ) Mint Leaves (finely chopped ) Method Wash Chana Dal (Bengal gram)   and soak it in surplus water for about 1-2 hours and drain. In a cooking bowl add  Chana Dal (Bengal gram) without adding too much of water,until the  Chana Dal (Bengal gram)  is soft and firm but not mushy. Remove from heat. Add salt,black pepper powder and lemon mix well. Garnish with green chill...

Luqmi / Lukhmi  is a Traditional and Authentic Savoury Hyderabadi Starter Snack's Similar version of Samosa with a crust pastry and filled with mince in center and shaped into a flat square patty. In hyderabadi wedding or in other celebration Lukhmi is typically served as a starter. The Snack is prepare with (Refined Flour-Maida) dough combine in yoghurt,milk  by mixing flour with a small amount of water and Ghee until it becomes very smooth, and stuffed with minced. The method for Preparing For Dough: 2 Cup Refined Flour (Maida ) 1/2 cup   Semolina or Rava  ¼  cup yoghurt  2 tbsp  Ghee  ¼  cup warm Milk 1 tbsp Black cumin seeds (Zeera) 1 pinch soda 2 cups Oil 1 pinch salt For Filling : 1/2 kg Lamb/Beef/chicken Mince 1 Onions (finely chopped) 3-4 Green Chilli (finely chopped) Coriander leaves (finely chopped) Mint Leaves (finely chopped) 1 tbsp Ginger and  Garlic paste ...

Dahi Waray is a very Popular Hyderabadi Iftar Snacks But The word Dahi Baray is commonly is used in Hyderabad. Its a very Known recipe in Hyderabad in the Holy Month of Ramadan. The Snack is prepare with Dahi (Yoghurt) and Waray (Lentil ball)  Lentil are soak in water overnight and Make a batter with lentil paste,and fry them and add in Yoghurt and pour Baghar and garnish with with turmeric powder, coriander and mint Leaves. !!! Dahi Waray is commonly prepare with Besan Batter (Gram Flour/chickpeas flour)  and I usually prepare with Urad Dal Batter. My Mom and Mom-in-law they  make with Urad dal love the flavour of the dumpling in yogurt as they says its healthy. Ingredients 1 cups yogurt 2 green chilli (paste) Coriander leaves (paste)-optional Mint Leaves (paste)- optional 1 tbsp Ginger paste and Garlic paste   Salt to taste Ingredients for pakoda: 1 cup Urad Dal ( split black lentils  soak over night ) ...

As-salamu alaykum   Ramadan Mubarak to  Everyone, May Allah accept our Ibadah and guide us all the right way and forgive our sins. Make us to optimally utilize every moment of Ramadan May the Allah shower his blessings  on you during this Ramadan and always! Ameen..!!

Ingredients For Preparing  Shami Kebab 1/2 kg Lamb/Beef/Mince boneless 3 tbsp Bengal Gram Lentil (chana dal) (Soaked in water for 1 hour)(optional) 3-4 Green Chilli (finely chopped) Coriander leaves (finely chopped) Mint Leaves (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1/2 tbsp Black peper powder 1 tbsp Gram masala 1 tbsp Lemon juice Salt to taste 1/2 cup Oil Method One- for preparing Shami  Kebab with Mutton  Boneless Clean and wash the Beef/Lamb meat (Bone/Boneless), add ginger and garlic paste,b engal gram lentil, red chilli powder,turmeric powder & Gram Masala  mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. . Method  Two- for preparing Shami Kebab with Mince Wash mince & drain thoroughly. In a large non-stick saucepan/Khadhai add oil a...

Ingredients For Preparing  Shikampur Kebab 1/2 kg Lamb/Beef/Mince boneless 3 tbsp Bengal Gram Lentil (chana dal) (Soaked in water for 1 hour)(optional) 1 onion (Finely chopped) 4 tbsp  Plain  Yoghurt 3-4 Green Chilli (finely chopped) Coriander leaves (finely chopped) Mint Leaves (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1/2 tbsp Black peper powder 1 tbsp Gram masala 1 tbsp Lemon juice Salt to taste 1/2 cup Oil Method for preparing Shikampur Kebab with Mutton  Boneless Clean and wash the Beef/Lamb meat (Bone/Boneless), add ginger and garlic paste,b engal gram lentil, red chilli powder,turmeric powder & gram masala  mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. Method for preparing  Shikampur Kebab  with Mince Wash mince & drain thoroug...