Hyderabadi khana

Hyderabadi Tamatar Ki Chutney

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.

Then 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,khichdi....

Kairi Ki Khatti Dal

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 (Baghar)

 In a saucepan add oil at medium high heat

,add cumin seeds, black mustard seeds, after few seconds add garlic cloves (optional) & dried red chillies (optional) stir for few seconds remove from the heat.

Then pour the Baghar over the lentil soup and 

let it cook for 5 minutes & remove from the heat.

Garnish with coriander .

Enjoy It :)

Tamatar Ka Kut

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.

remove from the heat,Once its cool blend the tomato puree into smooth paste.

Meanwhile,

In a large non-stick saucepan/Khadhai at medium heat, Dry Roast cumin seeds, mustard seeds one by one separately  for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

Then in a non- stick saucepan add the tomato puree, ginger garlic paste, red chilli powder & turmeric powder,lemon juice,roasted ground masala,Let it cook for about 10 minutes.

In a small bowl add Besan powder in a small amount water, mix it well without any lumps,add besan paste into and keep stirring

Then add green chilli, salt to taste & till its creamy and thicken on a low flame.

Meanwhile In a saucepan add oil at medium high heat,add cumin seeds, black mustard seeds, after few seconds add garlic cloves  & dried red /green chillies, curry leaves stir for few seconds /until the seeds crackle. 

Then pour the Baghar over the kut and 

let it cook for 5 minutes & remove from the heat.

Garnish with coriander,mint and Boiled Eggs.

Enjoy It..!!

Hyderabadi Khatti Dal

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 saucepan add oil at medium high heat

,add cumin seeds, black mustard seeds, after few seconds add garlic cloves (optional) & dried red chillies (optional) stir for few seconds remove from the heat.

Then pour the Baghar over the lentil soup and l

et it cook for 5 minutes & remove from the heat.

 

Garnish with coriander 

Hyderabadi Dum Mutton Biryani

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 tbsp Lemon

 4 Green Chillies

Coriander (finely Chopped)

 Mint ( finely chopped)

Salt to taste

For  Preparing Basmati Rice

1 tbsp Caraway seeds (Shah Zeera)

4 Black Peppercorns

4 Green Cardamoms

2 Cinnamon sticks

2 Cloves 

Salt to taste

For Garnish 

2 tbspGhee

3 tbsp Coriander (finely chopped)

3 tbsp Mint ( finely chopped)

Yellow colour

2 boil Eggs (optional)

2 tbsp Toasted sliced Almonds  (Optional)

Fry Onions

Method:

In a large bowl ,Add the Mutton marinate with meat tenderizer, yoghurt ginger garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, Saffron, Lemon, Fried Onions, Green Chillies, Coriander (finely Chopped), Mint ( finely chopped),Salt to taste and oil  mix well. 

Cover and leave in the fridge for overnight.

Wash the rice and soak it in surplus water for about 1/2 hour. 

In a large saucepan at medium heat, add 2 cup oil.

Add onions and fry to golden brown,take out  few fry onions(these are used for garnishing). 

Meanwhile,

In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.

let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice. 

Then Take a large vessel - non stick vessel,

Add the Marinade Raw Mutton and oil in the vessel,

Then Spread the drained half cooked rice over.

Spread evenly the chopped coriander, mint, fried onions,Toasted sliced Almonds, yellow colour &Ghee.

Then Cover the vessel properly with aluminium foil or cover with cotton cloth or seal with wheat dough,then place a heavy weight over the lid ,so that no steams can escape so the nice steam can formed inside.

Place the Biryani vessel on the iron Tawa and cook on low flame.

Allow to cook in very low heat for 1 1/2 hours, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.

Serving Biryani with Dahi ki chutney,Baghare Baingan, kachumber (diced cucumber, tomato and onion salsa),mircha-ka-salan.

Hyderabadi Kachche Murgh ki Dum Biryani- II

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 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 Murgh Briyani -II (Kachche yakhni ki Briyani)
 
Ingredients:

1 1/2 Kg  Bone/Boneless Chicken
4 Cups Basmati Rice
3 large- sliced Onion
2 Cups of Oil

For the Marinading Chicken

11/2 cup Yoghurt
1 1/2 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tbsp Turmeric powder
1 tsp Garam Masala powder
 2 big pinch Saffron threads
4 tbsp Lemon
 4 Green Chillies
Coriander (finely Chopped)
 Mint ( finely chopped)
Salt to taste

For  Preparing Basmati Rice

1 tbsp Caraway seeds/Shah Zeera
4 Black Peppercorns
4 Green Cardamoms
2 Cinnamon sticks
2 Cloves
Salt to taste

For Garnish

2 tbsp Ghee
3 tbsp Coriander (finely chopped)
3 tbsp Mint ( finely chopped)
Yellow colour
2 boil Eggs (optional)
2 tbsp Toasted sliced Almonds
Fry Onions


Method:

In a large bowl ,
Add the chicken marinate with yoghurt ginger garlic paste,
 Red chilli powder, Turmeric powder, Garam Masala powder, Saffron, Lemon, Fried Onions, Green Chillies, Coriander (finely Chopped), Mint ( finely chopped),Salt to taste and oil  mix well.
Cover and leave in the fridge for overnight.
Wash the rice and soak it in surplus water for about 1/2 hour.
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,
In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.
let it come to a boil,add the drained rice 
Give it a stir and let the rice cook until it is half done, 
2-3 minutes.
 Drain the rice.

Then Take a large vessel/non stick vessel,
 Add half Marinade Raw Chicken and oil in the vessel,
For the the First Layer ,Spread the drained half cooked rice over.
Spread evenly the chopped coriander, mint, fried onions,
Toasted sliced Almonds and Ghee.

 Then For the Second Layer, 
add left over marinade raw chicken Spread the drained half cooked rice,
 spread evenly the chopped coriander,mint,fried onions,toasted almonds ghee and yellow.

 Then Cover the vessel properly with aluminium foil or cover with cotton cloth or seal with wheat dough
,then place a heavy weight over the lid ,
so that no steams can escape so the nice steam can formed inside.

Place the biryani vessel on the iron tawa and cook on low flame.
Allow to cook in very low heat for 1 hours,close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.

Serving Briyani with Dahi ki chutney,Baghare Baingan, kachumber (diced cucumber, tomato and onion salsa),mircha-ka-salan.

Mughlai kofta Briyani

Ingredients:

1 Kg Lamb/Beef Mince
4 Cups Basmati Rice
2 large- sliced Onion
2 Cup Oil

For Kofta
1 1/2 tbsp Ginger garlic paste

1 tbsp Red chilli powder
1 tbsp Turmeric powder
1 tbsp Black pepper powder
1 tsp Garam Masala powder
Coriander Leaves (Finely chopped)
Mint Leaves (Finely chopped)
2 Green Chilli
4 tbsp Lemon Juice
1 Egg
Salt to taste
 Oil (as required)

For Preparing Gravy (Aqni)

1 1/2 cup Yoghurt
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tbsp Turmeric powder
1 tsp Garam Masala powder
2 big pinch Saffron threads
4 tbsp Lemon
2-4 Green Chilli
 Coriander Leaves (finely chopped)
 Mint Leaves (finely chopped)
salt to taste
4 tpsb Oil

 Preparing Basmati Rice

1 tbsp Caraway seeds/Shah Zeera
4 Black Peppercorns
4 Green Cardamoms
2 Cinnamon sticks
2Cloves
Salt to taste

For Garnish

1 tbsp Ghee
Coriander (finely chopped)
Mint (finely chopped)
Yellow colour
2 boil Eggs (optional)
2 tbsp Toasted sliced Almonds
Fry Onions

Method:

Wash the rice and soak it in surplus water for about 1-2 hour.

For Preparing Kofta

Wash the mince and drain well.
In a Mixing blow Add raw mince, ginger and garlic paste, red chilli powder,
 turmeric powder,salt, green chilli,black pepper powder, 
garam masala powder, egg, coriander leaves, mint leaves and mix well.
leave for the Marinading for 2 hours.

After 2 hours marination, let the mince grind to a smooth paste.
Then take a small ball mixture of mince, 
make it round shape balls on your palm,to make Kofta.

Meanwhile,In a non-stick pan add oil at medium heat.
Then fry them in hot oil.
Let it fry until it is golden brown, about 3-5 minutes.
Remove from the Heat.

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).

For Preparing Kofta Gravy (Aqni) 

Meanwhile In a blender or food processor add Yogurt,coriander leaves, mint, green chilies, and blend to a paste.
In a large saucepan  add oil at medium heat,
add the blend yogurt and add red chilli powder, Turmeric powder,Black Peppercorns,lemon,salt, garam masala powder
And stir well and let it cook for 25-30 minutes until you see oil floating on top well.
Then Add  Kofta and Fry onions,corainder,mint and saffron mix well.leave it for few minutes.

Water along with spices

Meanwhile,
In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.let it come to a boil,add the drained rice 
Give it a stir and let the rice cook until it is half done, 2-3 minutes.
Drain the rice and keep aside.

Spread the drained half cooked rice and arrange a layer over the kofta Gravy in the vessel.
Again, spread another layer of rice with the kofta, 
chopped coriander  mint, fried onions,Toasted sliced Almonds,Ghee and yellow colour.

Cover the vessel properly with alum

Bagare Baingan

{Eggplant in Saucy Tamarind Gravy}

Click to enlarge image
This is another recipe which goes great with Biryani, Bagara khana or even plain rice! There has been many versions of this gravy but I always trust Mommy dearest for the ultimate taste.


Ingredients:
11-12 eggplants/baingan
10 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
4 tbs dessicated coconut
4 tbs til
1 handful peanuts
1 tsp khash khash
1 tsp mustard seeds
2 tbs oil
1 cup tamarind puree
1 large onion, finely sliced
1 green chilli, slit
Cilantro to garnish


Method:
Heat oil and fry the onion till crisp and golden brown. Using a slotted spoon remove and freeze for a while.

Dry roast, coconut, peanuts, khash khash and til and once they are cool enough, grind them seperately.

Boil the tamarind in water and let it soak completely, remove and strain the pulp in a bowl. Mix the ground mixture and make sure it has blended well in the puree.

Wash the eggplants and trim the head a little, make a + cut at the bottom, soak them in salty water.

Heat oil in a big saucepan and fry mustard and cumin seeds, as they begin to splutter add the curry leaves. Slide a slit green chilli and stir for a while and add the eggplants.

As the eggplants start to glaze, pour the tamarind puree and ground mixture. Finally add the fried onions and cilantro, shut the lid and cook till oil seperates.

Note: Too much onions can make the gravy too sweet and ruin the tangy flavor, make sure you balance the tamarind and onions to your taste.
inium foil or cover with cotton cloth so that
 no steams can escape so the nice steam has formed inside.

Allow to cook in low heat for 15 minutes,
untill the Gravy is dried up, close the heat,
 but leave the saucepan on the hot stove so that a nice steam forms.
Let the dish rest for 15-30 minutes.

Serving Briyani with Dahi ki chutney,
Baghare Baingan, 
kachumber (diced cucumber, tomato and onion salsa),Mircha-ka-salan

Mirchi ka Salan

Click to enlarge image

This recipe has an amazing taste to it and coupled with the tamarind and onions has a sweet and tangy taste to it. It goes beautifully with all kinds of biryani...right from chicken, mutton and even kofta pulao!


Ingredients:
5-6 Thai chillies
10 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
4 tbs dessicated coconut
4 tbs til
1 handful peanuts
1 tsp khash khash
1 tsp mustard seeds
2 tbs oil
1 cup tamarind puree
1 1/2 large onion, finely sliced
Cilantro to garnish


Method:
Heat oil and fry the onion till crisp and golden brown. Using a slotted spoon remove and freeze for a while.

Dry roast, coconut, peanuts, khash khash and til and once they are cool enough, grind them seperately.

Boil the tamarind in water and let it soak completely, remove and strain the pulp in a bowl. Mix the ground mixture and make sure it has blended well in the puree.

Wash the thai chillies and trim the head a little and cut them in 3 pieces.

Heat oil in a big saucepan and fry mustard and cumin seeds, as they begin to splutter add the curry leaves. Slide a slit green chilli and stir for a while and add the chillies.

As the chillies start to glaze, pour the tamarind puree and ground mixture. Finally add the fried onions and cilantro, shut the lid and cook till oil seperates.