Showing posts with label Hyderabadi. Show all posts
Showing posts with label Hyderabadi. Show all posts

November 25, 2016

HYDERABADI FISH CURRY

Ingredients:
Fish - 500 gms
Sesame seeds- 20 gms
Cumin seeds -  2 tsp
Coriander seeds - 2 tsp
Dry coconut - 1/2
Onions - 250 gms
Tamarind - small lemon  size
Oil - 1/4 cup
red chillies - 3
Asafoetida - pinch
Coriander leaves - small bunch
Salt to taste
Turmeric -1/2 tsp
Chilli powder - 1 tsp

Method:

  •  Clean and cut the fish into pieces.
  • Dry roast coriander seeds, cumin seeds, sesame seeds, coconut and chopped onion.
  • Cool and grind to make paste.
  • Soak the tamarind and extract thick juice.
  • Heat the oil, add red chillies, asafoetida and curry leaves.Fry for awhile.
  • Add ground paste, chilli powder, turmeric and salt.Fry for 2-3 minutes.
  • Add fish pieces and tamarind juice; cook in low flame till the pieces are well cooked.
  • Lastly add coriander leaves and switch off the flame.

July 21, 2016

GIL-E-BEHISHT

Ingredients:
Rice flour  - 1/4 cup
Ghee - 1/4 cup  
Water
Powdered sugar - 250 gms
Saffron - 1/2 tsp (soak in little warm milk, then ground smooth)
Khoya - 3/4 kg
Hung Curd - 1/2 cup
Raisins - 1 tbsp
Cardamom powder - a pinch

Method:

  • Mix rice flour with water to make a thin smooth mixture.
  • Cook on low flame ad add ghee and sugar. Mix well and continue stirring.
  • Add saffron and mix.
  • Mix khoya and curd together with one cup warm water and add to the mixture.
  • Cook to a smooth kheer, adding a cup of water if required.
  • soak raisins in warm water for a while till they swell up.
  • When the dessert is smooth and cool put in a serving dish and sprinkle raisins and cardamom powder on top. 
  • Serve at room temperature.

May 27, 2016

HUSSAINI SEEKH KABAB CURRY

Ingredients:
Lean mutton - 500 gms )
Button onions - 8-12
Ginger slices -8-12 (1/2 cm thick and 1" in diameter)
Wooden skewers - 8-10

For Marination:
Onions - 100 gms (finely chopped)
Coriander powder - 2 tsp
Poppy seed paste - 1 tsp
Ginger paste - 1 tbsp
Nutmeg powder -  a pinch
Garlic paste - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Thick curd - 300 ml
Salt - 1 tsp

For the Curry:
Ghee - 100 gms
Onions - 4 tbsp (chopped)
Garlic cloves -6 (chopped)
Cardamom -  3
Cinnamon - 2
Chilli powder - 1/2 tsp
Cloves - 4
Garam masala - 1/2 tsp
Salt to taste
Roasted black cumin seeds - 1/2 tsp
Hot water - 150 ml

For Garnishing:
Coriander leaves
Green chillies - 2 

Method:

  • Mix all the marinade ingredients in a bowl. Marinate the mutton pieces with the mixture and keep aside for 2 hours.
  • remove the meat piece from the marinade and pack them on wooden skewers alternately with tiny button onions and thin slices of ginger, leaving the ends of the skewers cear.
  • Heat the ghee and fry the kababs on the skewers  3-4 at a time ti they are lightly browned.
  • Remove the kababs from the ghee, add grated onion and garlic and fry till golden brown.
  • Add chilli powder,salt, cloves, cardamom, cinnamon, and the leftover marinade masala  and fry till the ghee separates from the masala.
  • Then add the fried kababs, stir for few minutes then add hot water.
  • Simmer till the meat is cooked.Dry the liquid  a little; add garam masala and roasted black cumin seeds.
  • Serve hot, sprinkled with finely chopped coriander leaves and shreds of green chillies. 




May 23, 2016

NALLI KI KHALIYAN

Ingredients:
Lamb shank - 300 gms
Ginger garlic paste - 2 tsp
Red chilli powder - 1/2 tsp
Cumin powder - 1/4 tsp
Cloves - 2
Green cardamom - 3
Bay leaf - 1
Ghee - 2 tbsp
Mace powder - 1/4 tsp
Cardamom powder - 1/4 tsp
Onions - 1 (big, sliced)
Curd - 4 tbsp
Coriander powder - 2 tbsp
Tomato puree - 4 tbsp
Garam masala - 1/2 tsp
Salt to taste
Cashew nuts - 4 tsp
Coriander leaves - 1 tbsp

Method:

  • Wash and clean lamb shank.
  • Soak cashew nuts in warm water for few hours then grind to make smooth paste.
  • Heat the ghee in thick bottom vessel; add the cloves,cardamom and bay leaf.
  • Add onion slices and fry till brown..
  • Add ginger garlic paste, lamb and little water.
  • Sprinkle garam masala and pour in tomato puree; stir and blend well.
  • Now add beaten curd, cashew paste, mace, cumin powder, coriander powder and cardamom powder.
  • Cook on a low flame till meat is tender.
  • Garnish with coriander leaves before serving.

January 21, 2014

BAGHARA RICE

Ingredients:
Rice - 1 cup
Onion - 1 small (sliced)
Ginger paste - 1/2 tsp
Garlic paste - 1/4 tsp
Cardamom - 1
Cloves - 1-2
Cumin seeds - 1/2 tsp
Salt - 1/2 tsp
Ghee - 1 tbsp
Hot water - 2 cups

Method:

  • Wash and soak rice for 15 minutes.
  • Heat ghee  in thick bottom vessel, add sliced onion and fry.
  • Add ginger garlic paste and brown.
  • Add cumin seeds, cardamom, cloves and drained rice.
  • Stir for 5 minutes.
  • Add hot water and salt and bring to a boil.
  • Cover and cook for about 15 minutes or until rice is done.
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