Hyderabadi Cuisine

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 sa...

Ingredients: 1.5 - 2 Kgs Whole Chicken-  patted dry For Marinade 1 Cup  yoghurt   1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2 tbsp  Lemon juice Salt – to taste 1/2 Cup Oil For Garnish 1-2  Potatoes   (finely chopped ) Coriander leaves (finely chopped ) Mint Leaves (finely chopped ) Method: Wash the chicken, remove the innards and pat dry inside and outside with paper towel. In a bowl mix yoghurt ,Ginger garlic paste ,Red chilli powder, Turmeric powder,  Lemon juice,Salt, Coriander leaves and Mint Leaves mix well. Marinade in spices -  Rub oil and spices chicken inside and out all-over chicken, Using fingers. Cover and refrigerate the marinated chicken for one - two hours or even overnight. Preheat oven to 350 degree ºF (180 degree ºC) In a large non stick roasting pan add potatoes and drizzle with 2 tbsp oil. ...

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 ) ...