Hyderabadi Cuisine

Assalamu alaikum  Everyone..!! Jazak Allah Khair , For sending me the Beautiful Entries !!!    So happy to received entries  for my Second host event    Romantic Candle Light Dinner Event I Thank you all for making my event a success!!!  And taking out time and showing your hard work and love for food and for loves ones. Now Its Award Time :) It was very difficult for me to decide which one is the best among this.  Here I have decide to give  3 different awards The Best Presentation Award The Innovative Award Proud Participation Award The awards are as follows: The Best Presentation Award    The Best Presentation Award Goes to Prawn Cocktail with a Spicy Twist Chocolate-Panna-Cotta-Italian Carrot Paneer Tikki/Toast (Heart Toasts) vanilla cake with butter cream frosting The Innovative Award The Innovative Awards goes to Roasted Peppers Pasta C...

Ingredients: 1 Cup Plain Curd  1 tbsp Ginger & Garlic Paste 2 Green Chillies  Coriander Leaves (Finely chopped) Mint (Finely chopped) 1 Small Onion (Finely chopped) Salt to taste Method In a small bowl add ginger and garlic paste,salt and whip the curd. Add 1/2 cup of water and mix it well. Add finely chopped  Onions, chillies, coriander and mint leaves. mix it well. Serve Cool with Dum Mutton Biryani ,  kachche Murgh ki Dum Biryani Enjoy It..!!!

 Ingredients: 1/2 Kg Bone/Boneless Mutton 2 Potatoes For Preparing Roasted and Ground Masala 2 Onions (finely chopped)  1/2 cup Poppy seeds (khus khus) 1/2 cup Groundnut ( Pali ) 1/2 cup Coconut powder 2 cup Plain Yoghurt beaten 1 tbsp Ginger & Garlic Paste 1 tbsp Garam Masala 4 tbsp Lemon 1 tbsp Red chilli powder 1/2 tbsp Turmeric Powder 1/2 cup oil salt to taste For Garnishing Coriander leaves,  Mint Leaves and Green chillies finely chopped. Method Clean and wash the mutton pieces, add ginger and garlic paste pressure cook the mutton for 3/4 whistles without adding too much of water. In a large non-stick saucepan/Khadhai at medium heat, Add  poppy seeds, groundnut, coconut powder, one by one separately and fry without oil for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside. Then Add onion...

Ingredients 2 Cups Milk 2 Green Cardamom(Crushed) 1/2 cup of water 2 tbsp Tea Powder sugar Method of Preparation   In a deep non-stick saucepan at medium heat, Add  small amount of water Allow to boil in low heat for couple of minutes. Then add the  crushed  green Cardamom and  tea powder allow to  boil  for 5 minutes then  add Milk and  sugar  bring to simmer again. Remove from the heat. S erve hot Elichi chai with biscuits/ My all time  Favorited  Osmania Biscuit and Enjoy it : )

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: 1 1/2 kg  Bone /Boneless Chicken 3  Onions  (finely chopped) 1/2  cup Plain Yogurt, 1/2  cup  Ground Almonds 1   tbsp Ginger Paste 1   tbsp Garlic Paste 1   tbsp Garam Masala 4   tbsp  Lemon 1/2 tbsp  Red chili powder 1/2 tbsp Turmeric Powder 2  tbsp  Tomato puree 1/3 cup  Oil  1 inch Cinnamon stick 2  Cloves  2 Green Cardamom  4 Black Peppercorns  1 big pinch Saffron threads Salt to taste For Garnish  Coriander (finely chopped) Mint (finely chopped) For Preparing  fry Onion In a large saucepan at medium heat, add 2 cup oil. Add onions and fry to golden brown,take out onions(these are used for garnishing).  Meanwhile, Wash the chicken and drain well.  In a Mixing blow Add raw chicken, ginger and garlic pas...

There are two traditional methods of preparing the Hyderabadi Biryani. Kachchi yakhnni Briyani is prepared with raw meat which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) cooked on Dum (slow cook).  Pakki Aqni ki Briyani (cooked gravy),the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel already cooked before baking. Hyderabadi Mutton Briyani -II (Kachche yakhni ki Briyani)    Ingredients:  1 1/2 Kg  Bone/Boneless Mutton /  Lamb shanks  4 Cups Basmati Rice 3 large- sliced Onion  2 Cup Canola Oil  For the Marinading Mutton 11/2 cup  Yoghurt  2 tbsp Meat Tenderizer Powder  ( or you can use raw papaya grind it and mix 4 tbsp into the meat) 1 1/2 tbsp Ginger garlic paste  1 tbsp Red chilli powder 1 tbsp Turmeric powder 1 tsp Garam Masala powder  1 big pinch Saffron threads  4 ...