Hyderabadi Cuisine

Ingredients: 2 bunch Fresh Purslane leaves (Kulfa) 1 Cup Tuvar dal (Yellow lentils) 1 Tomato (Finely chopped) 1 tbsp Ginger paste and Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder Raw Tamarind juice (imli ka khata)/ 2 tbsp Lemon juice Salt to taste 6-8 tbsp Oil 2-3 Green  chilli 6-8 Curry Leaves For seasoning (Baghar) 6 tbsp Oil 2  tbsp Cumin seeds 2  tbsp Black mustard seeds 2 Garlic Cloves  2 Dried Red  chillies    6-8 Curry Leaves Method  In a pressure cooker at medium high heat, add Tuvar dal,  ginger and garlic paste,tomato,red  chilli  powder, turmeric  mix well, Let pressure cook for about 15 minutes until the lentil is tender(paste) Keep aside. Meanwhile  pluck the leaves off from the each stem and wash it properly . Then add  Kulfa leaves and stir well  at  medium heat . Then add s...

Ingredients: 1 kg Spinach (Palak) 1/2 Kg Dill Leaves ( Suva ) 2 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 2-3 Green chilli Coriander leaves (finely chopped) Method Clean and wash the chopped Spinach and dill leaves and drain thoroughly. In a large non-stick saucepan/Khadhai add oil at medium heat, Add onions and stir until tender and translucent. Add ginger and garlic pastes, stir for 1 minute. Now add chopped Spinach and dill leaves,red chilli powder, turmeric powder,green chilli and mix well Then add salt to taste,Do not cook on a high heat,simmer heat and cover the pan leave for 15-20 minutes- Let it leave until all the liquid evaporates and until the spinach is soft and tender. Then leave it for low heat till the oil separated from the paste, Then stir for 5 minutes. ...

Ingredients: 4 Tomatoes 1 1/2  tbsp Ginger garlic paste 1 tbsp Red chilli powder 1 tbsp Turmeric powder 2/4 Green chillies 4/6 Curry leaves 1 tbsp  Cumin seeds (Zeera) 1 tbsp  Black Mustard seeds(Rai) Salt to taste 4 tbsp Oil Method In a large non-stick saucepan/Khadhai add oil at medium heat, Add cumin seeds, black mustard seeds & curry leaves fry for 30 seconds. Then add tomatoes, ginger garlic paste, red chilli powder, turmeric powder,green chilli and mix well. Now after a couple of minutes add salt,do not cook on a high heat,simmer heat and cover the pan leave till smooth. At this stage there will be some liquid from the Tomato in the pan. You need to now  stir it till tomatoes gets smooth and mushy. T hen cover the pan let it until all the liquid evaporates,leave till done. Remove from the heat. Serve this as side dish with fried rice,Paranthas,Tahari...

Ingredients: 1 Cup Tuvar dal (Yellow lentils)/Masoor Dal (Red Lentils) 1 Raw Mango (Kairi)   peeled  and cut into cubes 2 Tomato (finely chopped) 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2-4 green chillies finely chopped Salt – to taste For seasoning (Baghar) 6 tbsp Oil 2  tbsp Cumin seeds 2  tbsp Black mustard seeds 2 Garlic Cloves (optional) 2 Dried Red chilliies  (optional) 6-8 Curry Leaves ( optional ) For Garnish Coriander leaves (finely chopped ) Method In a pressure cooker at medium high heat, add tuvar dal /masoor dal, tomato,raw  mango  cubes,  ginger garlic paste, red chilli powder & turmeric powder. Let pressure cook for about 15-20 minutes until the lentil is tender(paste). Then  at medium heat , add green chilli,  salt to taste, curry leaves . let it cook for 10-15 minutes. For seasoning (Ba...

Ingredients: 2 Onions (finely chopped) 2-3   Small/Baby Eggplant/Brinjal-(finely chopped) 1 Potatoes -(finely chopped) 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2 green chillies (finely chopped) 2 tbsp Lemon juice Salt – to taste 6 tbsp Oil For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped) Method I n a large non-stick saucepan/Handi add oil at medium heat,a dd  finely chopped onion  stir until tender and  translucent, then add ginger garlic paste, stir for few seconds. Then add red chilli powder, turmeric powder,stir for few seconds,  Add the chopped Potato  and baingan mix well   without adding too much of water,until it's tender. Then add  salt to taste,lemon juice ,green chillies and s tir often to prevent burning,if required,sprinkle a little water from time to time prevent the vegetabl...

Ingredients: 1 cup Masoor Dal (Red Lentils) 1 Tomato ( finely chopped) 1 Onions (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 2 Green chillies Coriander leaves  (  finely chopped)  Mint leaves (  finely chopped) Salt to taste 5 tbsp Oil Method Wash lentils & drain thoroughly. In a large non-stick saucepan/Khadhai add oil at medium heat. Then Add onion and fry till they are slightly golden in colour. Add ginger &  garlic pastes, fry for 1 minute.then add tomato, red chilli powder, turmeric powder, salt, green chilli and mix well,stir it till tomatoes gets smooth and mushy.  Add lentils,1 cup water and add c oriander and mint leaves  mix it well. Then cover the pan let it cook until all the liquid evaporates,leave till done. Remove from the heat. Granish with Coriander leaves and mint leaves serve hot with parat...

Mirchi Ka Salan, A popular Hyderabadi curry recipe served as a side dish with Hyderabadi Briyani. Ingredients: 1 Large tomato(finely chopped) 6-8 Green chilli (thick and large)- Wash and slit the green chillies Remove the seeds & white pitch (Wear gloves for sensitive skin.). 1/2 tbsp  Red chili powder 1/2 Turmeric Powder 1 tbsp ginger & garlic paste 1/2 cup Tamarind Juice(Imli ka khata)/Lemon Juice 6-8 Curry leaves Coriander leaves  fine chopped. 1/2 cup oil salt to taste For Dry Roasted and Ground Masala 2 Onions (finely chopped) 1/2 cup Sesame seeds (Til) 2 tbsp Poppy seeds (khus khus) 1/4 cup Groundnut/almonds (Pali-skins removed after roast) 1/2 cup Coconut powder 1 tbsp Cumin seeds (zeera) 1 tbsp Mustard seeds (rai) 2-3 Dried red chilli (optional) Method In a large non-stick saucepan/Khadhai  at medium heat, Add  sesame seeds, groundnut, coconut powder, cum...

Ingredients: 1/2 Kg Bhindi (Okra)-  finely chopped 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder Salt – to taste 4  tbsp Oil For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped) Method In a large non-stick saucepan/Khadhai add oil  at medium heat, add  Bhindi (okra)  ginger garlic paste,    red chilli powder & turmeric powder and shallow fry the bhindi till crispy.   Let it fry cook for about 10 minutes  until its soft crispy. Remove from the heat. Garnish with coriander and mint leaves. serve hot with any Khati dal,parathas. Enjoy It..!!

Ingredients: 6 Tomato (finely chopped) 2 tbsp Besan gram flour 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2 green chillies finely chopped 2 tbsp Lemon juice 2 Eggs boiled  and slice into two Salt – to taste For Roasted and Ground Masala 1 tbsp Cumin seeds (zeera) 1 tbsp Mustard seeds (rai) 1 tbsp Nigella seed (Kalaunji)- optional 1/2 Fenugreek seeds ( methi dana)- optional For seasoning (Baghar) 6 tbsp Oil 2  tbsp Cumin seeds 2  tbsp Black mustard seeds 2 Garlic Cloves  2 Dried Red/Green  chillies    6-8 Curry Leaves For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped) Method In a large non-stick saucepan/Khadhai add tomatoes at medium heat , add 1 cup of water and   Let it cook for about 10 minutes until the tomatoes is soft and mushy. r...

Ingredients: 1 Cup Tuvar dal (Yellow lentils)/Masoor Dal (Red Lentils) 2 Tomato (finely chopped) 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2-4 green chillies finely chopped Raw Tamarind juice (imli ka khata)/Lemon juice Salt – to taste For seasoning (Baghar) 6 tbsp Oil 2  tbsp Cumin seeds 2  tbsp Black mustard seeds 2 Garlic Cloves (optional) 2 Dried Red chilliies  (optional) 6-8 Curry Leaves For Garnish Coriander leaves (finely chopped ) Method In a pressure cooker at medium high heat, add tuvar dal /masoor dal, tomato, ginger garlic paste, red chilli powder & turmeric powder. Let pressure cook for about 15-20 minutes until the lentil is tender(paste). Then in a large saucepan at medium heat , add the lentil paste,imli ka kahta, green chilli, salt to taste, curry leaves &let it cook for 10-15 minutes. Meanwhile In a saucep...

Ingredients: 4-6  Brinjal -Eggplant  1 Large tomato(Optional - cut into quarters ) 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) 2 tbsp sesame seeds (Til) 2 tbsp Poppy seeds (khus khus) 2 tbsp Groundnut (Pali-skins removed after roast) 4 tbsp Coconut powder 1 tbsp Cumin seeds (zeera) 1 tbsp Mustard seeds (rai) 1 tbsp Nigella seed (Kalaunji)- optional 1/2 Fenugreek seeds ( methi dana)- optional For Garnishing Curry leaves and Green chillies washed and fine chopped. Method Clean and wash the Brinjal and cut into quarters keep aside. In a large non-stick saucepan/Khadhai at medium heat, Dry Roast  sesame seeds, groundnut,poppy seeds, coconut powder, cumin seeds, mustard seeds one by on...