Mutton 65

Serves : 3-4 people

Cooking time : 45 minutes

INGREDIENTS

1. Meat with bones 750 grams
2. Salt to taste
3. Turmeric powder 1/2 Tspn
4. Kashmiri red chilli powder 2 Tspns
5. Ginger garlic paste 1 Tbspn
6. All spice powder 1 Tspn
7. Black pepper powder 1 Tspn
8. Tomato sauce 3 Tbspns
9. Vinegar 5 Tbspns
10. Soya sauce 1 Tbspn
11. Curry leaves handful
12. Green chilles 10
13. Red food color a pinch
14. Oil 1/2 cup for frying

Method

• Marinate meat with salt, turmeric powder and ginger garlic paste.
• Pressure cook the marinated meat with a cup of water to tender, then dry off all the water.
• Take a pan / kadai, heat oil and add in curry leaves with green chillies.
• Saute for 2-3 minutes on medium heat.
• Simmer, then add in red chilli powder, all spice powder, black pepper powder with some red food coloring.
• Add the sauces, Fry on low heat. for 2-3 minutes.
• Garnish with coriander leaves.

Serve hot with rumali roti, khatti dal, tamatar ki chutney.

Minced meat Potato patties

Kheeme Bhare Aloo Cutlets

Serves  : 5-6

Cooking time : 30 minutes

Ingredients

1. Potatoes 3 large
2. Cooked minced meat 1 cup
3. Green chilles 2 (chopped)
4. Salt to taste
5. Black pepper powder 1 Tspn
6. All spice powder 1 Tspn
7. Coriander leaves 1/2 cup (finely chopped)
8. Mint leaves 1/4 cup (finely chopped )
9. Corn flour 2 Tbspns
10. Egg 1
11. Bread crumbs 
12. Oil for shallow frying

Method

1. Cut the potatoes into half, add lots of water and pressure cook to 3 whistles only.
2. Leave it to cool, do not open the pressure cooker.
3. Peel the skin off and leave the potatoes in a strainer for some time.
4. Transfer to a bowl and add in salt, black pepper powder, all spice powder, green chillies, coriander leaves, mint leaves and corn flour. use a wooden masher or use your hands to mash the potatoes. 
5. The batter should not have any lumps, now take a small portion and make a small ball using your hands.
6. Make a hole in the middle and fill in with a tea spoon of minced meat.
7. Cover the hole with some more batter and work on to give a flat coin like shape.
8. Beat an egg with some salt, dip the patties one by one and coat them with a layer of bread crumbs ( this is an optional step, if you want crispy patties)
9. Heat oil in a pan, use very little oil. Shallow fry the patties to golden brown in color on both sides.

Serve hot with daal, steamed rice or enjoy as a snack with some tea

 

Lauki ki Daal

Serves : 4-5

Cooking time : 30 minutes

Ingredients 

1. Split Chickpeas 1/2 cup
2. Red lentils 1/4 cup
3. Salt to taste
4. Kashmiri red chilli powder 1 Tspn
5. Tomato 1
6. Bottle gourd 1 cup (cut into small chunks)
7. Turmeric powder 1/2 tspn
8. Ginger garlic paste 1 tspn
9. Green chilles 8
10. Coriander powder 1 Tspn
11. All spice powder 1/2 Tspn
12. Kasuri methi  ( 1 Tspn ) / Fresh small fenugreek leaves few
13. Coriander leaves few

For the tempering

1. Cumin seeds 1 tbspn
2. Fresh garlic pods crushed a bit  ( few)
3. Dried red chilles 4-5
4. Fresh curry leaves handful
5. Oil 1/2 cup

Method

• Soak the lentils together for 15 minutes.
• Transfer it to a cooker and add red chilli powder, turmeric powder, tomato (cut to small), green chilles and ginger garlic.
• Presure cook till done, mash the daal with a wooden crusher or you can use a hand blender.
• Add bottle gourd, coriander leaves, salt, kasuri methi ,coriander powder and all spice powder.
• Cook till the bottle gourd goes tender. The consistency of the daal should be medium thick.
• Finally heat oil in a pan, add cumin seeds, let them splutter. Later add garlic, turn them brown in color.
• Finally add dried red chilles and curry leaves.
• Transfer this tempering to the hot daal. 
• Close the lid and leave aside for 5-10 minutes.

Serve hot with steamed rice, Fried mutton.

 

Kutihui Kalimirch Gosht

Vintage recipe : Grand moms treasure recipe 

Credit goes to our Nani 💓Rabia Sultana

Serves : 3-4

Cooking time :45 minutes

Ingredients

1. Mutton with bone 600 grams
2. Boneless mutton 400 grams
3. Salt to taste
4. Turmeric powder 1/2 tspn
5. Fresh crushed Black pepper powder 2 Tbsps
6. All spice powder 1 Tspn
7. Ginger garlic paste 1 Tbspn
8. Onion 1 (sliced)
9. Coconut powder 2 Tbspns (roasted )
10. Groundnut powder 2 Tbspns (roasted )
11. Ajinomoto 1/2 Tspn
12. Potato 1 ( cut into small chunks and shallow fried separately)
13. Fresh curry leaves handful
14. Green chillies 15
15. Coriander leaves 1 bunch
16. Mint leaves 1/2 bunch
17. Lemon 1
18. Oil 1/2 cup
19. Ghee 1 Tbspn

Method

• Marinate the meat with salt, 5 green chilles, turmeric powder, ginger garlic paste and ajinomoto.
• Leave aside for 30 minutes.
• Pressure the meat by adding around 2 cups of water.
• The meat should not go very tender, should stand out but, tender from inside. Discard the bones.
• Dry up the water, use a wooden hand masher and crush the meat a bit. Keep aside.
• Coarsely grind 5 green chilles, coriander and mint leaves together. Keep aside.
• Heat oil and ghee together, add in curry leaves with 5 green chilles.
• Now add sliced onion and fry to translucent in color.
• Add the mashed meat and fry for 4-5 minutes, add in the ground green chillies, coriander and mint leaves mixture.
• Add all spice powder and fresh ground black pepper powder ( increase the quantity if you want it to be spicy )
• Add the fried potatoes and keep frying.
• Finally add coconut powder and ground nut powder, cover and cook till oil starts leaving sides.
• Garnish with coriander and mint leaves.

Serve hot with khatti dal , tomatar ka cut

 

Medu Vada

Serves : 4-5 people

Soaking time : 5-6 hrs

Cooking time : 15 minutes

INGREDIENTS

1. Black gram 2 cups
2. Salt to taste
3. Green chillies 2 (finely chopped )
4. Cumin seeds 1 Tspn
5. Onion 1 ( finely chopped)
6. Ginger small piece (chopped finely)
7. Coriander leaves handful
8. Mint leaves few
9. Oil for deep frying

Method

• Soak black gram for 5-6 hours  in enough water.
• Strain the water off,  leaving behind  1/4th cup of water in.
• Now grind black gram with some salt.
• The consistency should be medium thick, do not make it too runny.
• Add cumin seeds, onions, ginger, coriander leaves and mint leaves.
• Keep it aside.
• Heat oil in a pan, once hot keep on medium flame.
• Wet your hands with some water, take some batter and place it on your palm, give a round shape.
• Use your index finger and make a hole in the middle, give it a doughnut shape.
• Using fingers of the other hand flip the vada.
• Slowly drop the vadas in hot oil and deep fry to crisp  and golden brown in color on both sides.
• Drain them on kitchen towel / tissue to soak excess oil.

Serve hot with coconut chutney, sambar, pickles.

Hyderabadi Nihari

Serves : 4-5

Cooking time : 1 hour

INGREDIENTS

Step 1

1. Goats trotters ( paya ) 18
2. Onion 1  sliced finely
3. Green chilles 8-9
4. Ginger-garlic paste 2 Tbspns
5. Kashmiri red chilli powder 2 Tspns
6. Turmeric Powder 1/2 Tspn
7. Mint leaves 1/2 bunch
8. Cilantro/Coriander leaves 1 bunch
9. Salt to taste

Step 2

1. Onion  1 medium sliced finely
2. Ginger-Garlic paste 1Tbspn
3. Green chilles 4
4. Red chilli powder 1Tspn (add more if u want it to be spicy)
5. Turmeric powder 1/4th Tspn 
6. All spice powder 1 Tspn
7. Wheat flour 2 handfuls
8. Potli ka masala (1 packet) or nihari or paya masala 2Tbspns
9. Fresh ginger pieces(1"inch)
10. Mint leaves 1/2 bunch
11. Cilantro/Coriander leaves 1 bunch
12. Salt to taste
13. Oil for cooking

METHOD

• Pressure cook the trotters with step 1 ingredients and enough water for 40 minutes along with potli ka masala till tender (tie your potli ka masala in a small muslin cloth) or You can cook on low flame in a vessel till the meat condenses(keep adding water if the water evaporates).
• Now heat about 4-5 Tbspns of oil in a big vessel.
• Add the sliced onions along with green chilles ,when the onions turn golden brown in color add the ginger-garlic paste along with fresh ginger pieces.
• Also add red chilli powder ,turmeric powder, salt, all spice powder.
• Now add wheat flour and fry well till it gets properly roasted. Cook on low flame or you will burn your masalas.
• Add the step 1 condensed meat along with its soup. Also add nihari masala/paya masla if u dint add your potli ka masla in the step 1.
• Add enough water so that the consistency of the nihari is soupy.
• Add coriander and mint leaves and boil for some time.

Serve hot with hot parathas or Hyderabadi nan.

Dum ka Gosht

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS

1. Meat 750 grams
2. Kashmiri red chilli powder 1 Tspn
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1 Tbspn
5. Saffron 1/4 tspn
6. Yogurt 400 grams
7. Coconut powder 50 grams
8. Almonds  20 grams
9. Charoli (chironji ) 10 grams
10. Poppy seeds 10 grams
11. Coriander powder 2 Tspns
12. Cumin powder 1 Tspn
13. All spice powder 1 Tspn
14. Ghee 1/2 cup
15. Fried onions handful
16. Charcoal for smoky flavor
17. Coriander leaves 1 bunch (small)
18. Mint leaves 1/2 bunch
19. Green chilles 12-15
20. Lemon 1
21. Salt to taste

Method

• Marinade the meat with salt, red chilli powder,turmeric powder, ginger garlic paste, saffron and yogurt.
• Make a paste with coconut, poppy seeds, charoli, coriander powder, cumin powder, fried onions and all spice powder.
• Add the paste into the marinade. Keep a small bowl in the center of the marinade with some ghee in it.
• Now heat a charcoal and transfer it into the bowl, and immediately seal the vessel tightly.
• Leave aside for 45 minutes.
• Take a vessel heat some ghee, add the charcoal infused meat to it. Discard the coal.
• Add a cup of water and cook till meat is tender and the oil starts floating up.
• Finally add the coriander, mint leaves with fresh lemon juice.

Serve hot with bagara khana, flatbreads.

 

Tandoori Chicken Gravy

Serves : 4-5

Cooking time : 45 minutes

INGREDIENTS

Step 1

1. Boneless Chicken 750 grams ( cut into small chunks)
2. Ginger garlic paste 1 Tspn 
3. Black pepper powder 1 Tspn
4. Ginger garlic paste 1 Tspn
5. Soya sauce 1/2 Tspn
6. Vinegar 1Tspn
7. Red food color a pinch
8. Tandoori chicken masala 1 Tspn
9. Yogurt 1 Tbspn
10. Salt to taste

Step 2

1. Onions 2 medium sized
2. Tomato 1 big
3. Cashew nuts 1/2 cup
4. Almonds 1/4 cup

Step 3

1. Curry leaves handful
2. Green chillies 10
3. Yogurt 200 Grams
4. Kashmiri red chilli powder 1 Tspn
5. Turmeric powder 1/2 Tspn
6. Tandoori masala powder 1 Tbspn
7. All spice powder 1/2 Tspn
8. Fresh fenugreek leaves few / Kasuri methi 1 Tspn
9. Lemon 1
10. Coriander and mint leaves for garnishing
11. Butter 1/2 cup

Method

• Marinade the chicken with step 1 ingredients and leave aside for an hour.
• Shallow fry the chicken to almost done and keep aside.Take a heated coal piece, smoke the chicken to give a smoky flavor.
• Saute onions and tomatoes in some oil and make a paste by adding almonds and cashew nuts. Keep aside.
• Heat a pan add around 2 Tbpns of oil and saute the green chillies with curry leaves.
• Add the 1/2 tspn of ginger garlic saute for a few seconds and add in the ground paste. 
• Keep frying , on low heat. Add salt, all spice powder, kashmiri red chilli powder,turmeric powder, tandoori masala powder, Black pepper powder.
• Add some yogurt, butter and fry the masala till oil butter starts leaving sides.
• Finally add the chicken pieces with some water and fenugreek leaves.
• Cook for 5-10 minutes, finish off by adding some fresh lemon juice and garnish with coriander and mint leaves.

• Serve hot with butter nan.

 Mutton Chops

Serves : 4-5

Cooking time : 45 minutes

INGREDIENTS

1. Meat chops 600 Grams
2. Kashmiri red chilli powder 2 Tspns
3. Turmeric Powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste 1 Tbspn
6. Everest tandoori masala 1 Tspn
7. Curry leaves handful
8. Green chilles 10
9. Coriander leaves 1 bunch
10. Mint leaves 1/2 bunch
11. Lemon 1
12. Oil 1/2 cup
13. Red color  a pinch ( optional )

Method

• Cooker the chops with salt, turmeric powder and ginger garlic paste with a cup of water to tender ( takes 10-15 minutes )
• Dry the water and keep the chops aside.
• Heat oil in a pan, add green chilles with curry leaves. Let them splutter.
• Add the chops, red chilli powder and fry well for 3-4 minutes.
• Add the red color with tandoori masala , fry for a minute.
• Add coriander and mint leaves, follow it up with lemon juice.

Serve as a starter dish.

Bhendi ka Shorba (Okra Curry)

 

                                        

                         Bhendi ka Shorba

Serves : 4-5

Cooking time : 30 Minutes

INGREDIENTS

1. Okra 300 grams
2. Onions 3 medium sized
3. Ginger garlic paste 1 Tspn
4. Meat with bones 250 grams
5. Green chilles 6
6. Tomato 1
7. Kashmiri red chilli powder 2 Tspns
8. Turmeric powder 1/2 Tsp
9. Salt to taste
10. Oil 1/4 cup
11. Coriander leaves 1 small bunch
12. Curry leaves few

PROCEDURE

• Heat oil in a cooker, add onions with green chilles.
• Once the onions turn brown in color, add ginger garlic paste and saute for a minute.
• Add salt, red chilli powder,turmeric powder, finely chopped tomato ,curry leaves. Cook till the tomatoes gets all mushy ,add a little water if the spices starts sticking to the pan.
• Add the meat bones with a cup of water and cooker for 10 minutes or till the meat is tender.
• Now add the okra, with some water, and cook till done, or cooker it for 1 whistle only.
• The Consistency of the gravy should be medium thick.
• Garnish with coriander leaves.

• 
  
  

Serve hot with steamed rice, shami/shikampur, mutton chops, fried mutton.

Chicken 65 - Dry

 Chicken 65

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS

Step 1

1. Boneless Chicken 500 grams (cut into small chunks)
2. Egg 1
3. Ginger Garlic paste 1 Tspn
4. Kashmiri red chilli powder 1 Tspn
5. Black pepper or white pepper powder 1 Tspn
6. Ajinomoto  a pinch (optional)
7. Corn Flour 2 Tbspns (heaped)
8. All purpose flour 2 Tbspns (heaped)
9. Green chilli sauce 1 Tspn
10. Orange red color a pinch
11. Oil for deep frying

Step 2

For the gravy

1. Oil 4-5 Tbspns
2. Slitted green chillies 10-15
3. Fresh curry leaves handful
4. Cumin seeds 1 Tspn
5. Finely chopped ginger and garlic 1 Tspn each
6. Soya sauce 1 Tspn
7. Tomato sauce 3 Tspn
8. Vineger or Fresh lemon juice 5 Tspns
9. Coriander leaves for garnishing
10. Red food color 
11. Water 4Tbspns

METHOD

• Marinade the chicken with Step 1 ingredients for an hour.(  longer marination time is good )
• After marination,deep fry the chicken pieces. (take care to add one by one and do not let them  stick them together)
• Keep aside. Take a wide pan and heat the oil mentioned in the step 2, add the cumin seeds, let them splutter a bit. Cook on low flame.
• Add ginger garlic and saute for a few seconds, add in green chilles with curry leaves.
• Add tomato sauce,vinegar/lemon juice and soya sauce.
• Add red food color mixed with some water and boil.
• Add the fried chicken pieces and stir well.
• Finally finish by adding a generous amount of coriander leaves.

Serve as a starter, or with steamed rice, mutton dum biryani, khatti dal.

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Cabbage Gosht

Serves : 4-5 people

Cooking time : 30 minutes

INGREDIENTS

1. Mutton 500 grams
2. Cabbage Small sized
3. Kashmiri red chilli powder 2 Tspns
4. Turmeric powder 1/2 Tspn
5. Ginger garlic paste 1 Tbspn
6. Green chilles 6-8
7. Onions 3 medium sized
8. Coriander leaves 1 bunch
9. Oil 1/2 cup
10. Salt to taste

METHOD

• Heat oil in a cooker and add the sliced onions with green chilles.
• Once the onions turn brown in color add ginger garlic paste saute for few seconds and add salt, red chilli powder, turmeric powder. Add the mutton fry for 1-2 minutes, add a cup of water and cooker till tender ( 10 minutes).
• Dry the water leaving around just about 1/2 a cup of water in.
• Add the cabbage n cooker for just one whistle,do not add any water.
• Dry the water if any and add generous amount of coriander leaves.

Serve hot with steamed rice and khatti dal.

Chicken 65 (Party Special)

 

Chicken 65

Serves : 5-6

Cooking time : 40 minutes

INGREDIENTS

1. Chicken 1.5 kgs
2. Kashmiri red chilli powder 3 Tspns
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1 Tbspn
5. All spice powder 1 Tspn
6. Tomato sauce 3 Tbspns
7. Soya sauce 1 Tbspn
8. Vineger 5 Tbspns
9. Red food color 1/4 Tspn
10. Salt to taste
11. Oil 1/2 cup

TEMPERING

1. Green chilles 10
2. Curry leaves handful

METHOD

• Marinate the chicken with salt, red chilli powder, turmeric powder, ginger garlic paste and all spice powder. Leave aside for 30 minutes.
• Heat oil in a wide vessel and add the marinated chicken to it.
• Cover and cook till tender on low fire, do not add any water to it. Add around 1/2 cup of water only if needed.
• Once the chicken is cooked , dry the water and switch off the flame.
• Add tomato sauce, soya sauce and vinegar with some food coloring.
• Cook for 2-3 minutes on low fire. Transfer to a serving bowl.
• Heat a small pan with around 2 Tbspns of oil and add green chilles with fresh curry leaves, let them splutter a bit.
• Add this mixture to the chicken.
• Garnish with some coriander leaves.

Tip : Add the tempering when you are about to serve your dish.

Serve with hyderabadi mutton dum biryani, rumali roti.

 

Ambade ki Chutney

Serves : 6-8

Cooking Time : 15 minutes

INGREDIENTS

1. Sour spinach (Ambada)  1 big bunch
2. Cumin seeds 1 Tspn
3. Coriander seeds 1 Tspn
4. Green Chilles 15
5. Dried red chilles 15
6. Garlic flakes 6 big
7. Oil 1 cup

METHOD

• Wash the sour spinach leaves well, and dry them using a kitchen towel.
• Heat oil in a pan, add cumin seeds,coriander seeds, green chilles, dried red chilles and garlic flakes.
• Fry till the garlic flakes turn brown in color, transfer this to a grinder jar, Do not add the oil in.
• In the same oil fry the sour spinach leaves till they change color.
• Transfer to the grinder jar, add some salt and coarsely grind the dip.

 

Tandoori Prawns

Serves : 4

Time : 30 minutes

INGREDIENTS :

1. Jumbo prawns 1 kilo (Washed and cleaned)
2. Kashmiri red chilli powder  1 Tspn 
3. Turmeric powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste 1 Tbspn
6. All spice powder 1 Tspn
7. Everest Tandoori powder 1 Tspn
8. Green chillies 10
9. Curry leaves handful
10. Oil 1/2 cup
11. Red food color  a pinch
12. Coriander leaves few
13. Lemon 1
14. Mint leaves few

METHOD

• Take a cooker and add the prawns with salt, turmeric powder, ginger garlic paste and a cup of water.
• Pressure cook for 3-5 minutes.
• Dry the water off and keep aside.
• Take a pan, heat oil and add in green chillies with some curry leaves. Let them splutter a bit.
• Add the prawns,fry for a few seconds.
• Next add in kashmiri red chilli powder, all spice powder, red food color and fry for 2-3 minutes.
• Now add tandoori masala powder fry for 2 minutes.
• Finally add fresh lemon juice,coriander and mint leaves.

Serve hot with steamed rice, khatti dal, tomato ki chutney.

 

Tomato ki Chutney

Serves : 5-6 people

Time : 45 minutes

INGREDIENTS 

Step 1

1. Tomatoes 5 big (cut to small)
2. Kashmiri Red chilli powder 2Tspns
3. Turmeric powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste Tspn
6. Coriander powder 1/2 Tspn
7. Cumin powder 1/4 Tspn
8. Oil 2 Tbspns

Step 2

Tempering

1. Cumin seeds 2 Tspns
2. Garlic cloves 5 (slice them finely)
3. Dried red chillies 4-5
4. Fresh curry leaves handful
5. Oil 4 Tbspns

Method

• Take a vessel heat oil and add ingredients listed in step 1.
• Do not add any water,cover and cook till the tomatoes go mushy on low fire.
• Use a wooden spatula to mash the tomatoes a bit.
• Cook till the consistency is thick.
• Keep aside.
• Take a separate vessel heat oil, add the the cumin seeds and let them splutter,follow it up with garlic cloves, dried red chilles and lastly fresh curry leaves. 
• Now add this tempering mix to the tomatoes and cover and leave it to rest for a few minutes.
• Garnish with coriander leaves.
• 
  
  

Serve hot with steamed rice, kheema, tala hua gosht, qubooli

Hara Chicken

Serves : 4-5

Cooking time : 45 minutes 

INGREDIENTS: 

1. Chicken 1.5 kgs ( Medium sized pieces)
2. Turmeric powder 1/2 Tspn
3. Kashmiri red chilli powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste 2 Tbspn
6. Onions 2 (fried to golden brown)
7. Yogurt 400 grams
8. Ginger garlic paste 1 Tbspn
9. Cashewnuts 1/2 cup
10. Fresh Grated coconut 2Tbspn (roasted) (you can use dry coconut too)
11. Whole spices (Cinnamon 2 sticks, Cloves 4-5, Peppercorns 1Tspn, Cardamom 4-5
12. Coriander powder 2 Tspns
13. Cumin powder 1 Tspn
14. Green chillies 10-15 
15. Coriander leaves 2 bunches (chopped finely)
16. Mint leaves 1 bunch (chopped finely)
17. Oil 1/2 cup
18. Pure Ghee  1 Tbspn
19. Water as required
20. Lemon 1

Method

1. Grind to a fine powder  all the whole spices and keep aside.
2. Grind to a fine paste cashew nuts , roasted coconut, coriander and cumin powder with some water.
3. Marinate the chicken with salt,red chilli, turmeric, ginger garlic paste,yogurt,all spice powder also the grinded paste.
4. Heat oil together with pure ghee and add in the marinated chicken,fry for 5-7 minutes.
5. Add finely chopped coriander and mint leaves along with sliced green chilles.
6.  Keep frying for sometime and add crushed brown onions.
7. Add a cup of warm water and cook till the chicken turns tender on a low-medium flame.
8. Add the lemon juice and cook till starts floating on the top.
9. The gravy should be rich and thick.
10. Garnish with fresh Coriander leaves

Serve hot with Steamed rice, bagara khana, Flatbread, Khattidal.

Baigan Gosht (Eggplant with meat)

                             

         Baigan Gosht           

Serves : 4-5 people

Cooking time : 30 minutes

INGREDIENTS:

1. Meat with bones 400 grams
2. Eggplant 400 grams
3. Onions 2 medium
4. Tomato 1 small 
5. Green chilles 6
6. Ginger garlic paste 1Tbspn
7. Kashmiri red chilli powder 2Tspns
8. Turmeric powder 1/2 tspn
9. Salt to taste
10. Potatoes 1 big (optional)
11. Coriander leaves 1 bunch
12. Oil 1/2 cup

METHOD:

• Heat oil in a cooker, add onions and green chilles. Fry till the onions turn golden brown in color.
• Add ginger garlic,fry for few seconds then add in salt, red chilli powder and turmeric powder.
• Add in chopped tomatoes,fry till the tomatoes turn mushy,add some water if the masala starts sticking to the bottom.
• Add the meat with about a cup of water and pressure cook for about 10-12 minutes.
• The meat is tender now,add in the cut green eggplant together with large chunks of potatoes.
• Add some more salt, red chilli powder and turmeric powder with a cup of water.
• Cook till well done,or you can pressure cook again to 3 whistles.
• The consistency should me medium thick,Avoid stirring the gravy as you may make it mushy.
• Garnish with lots of coriander leaves.

Serve hot with Steamed rice,Flat bread.

                                 Sutriyaan 

Serves : 4-5 people

Time : 30 minutes

INGREDIENTS:

1.  4 Left over rotis (flat bread/chappatis, you can even use fresh ones) 
2. Chicken or meat 300 grams (or left over meat or chicken)
3. Red chilli powder 1 Tspn
4. Turmeric powder 1/2 Tspn
5. All spice powder 1 Tspn
6. Ginger-garlic paste 1 Tspn
7. Onion 1 big (sliced)
8. Tomato 1 small ( finely chopped)
9. Green chillies 3
10. Yogurt  250 grams
11. Lemon juice (1/2 a lemon  )
12. Coriander leaves 1 bunch
13. Mint leaves 1/2 bunch
14. Oil 3 Tbspns
15. Salt to taste
16. Fried onion,coriander, mint leaves and boiled egg for garnishing.

METHOD

• Heat oil in a cooker, add onions and green chilles and fry the onions to golden brown in color.
• Add ginger-garlic paste and fry till it turns a bit brown in color.
• Next add in tomato along with the chicken or mutton(if you are using left over chicken or mutton just shred it and add in)
• Add salt, red chilli powder, turmeric powder,all spice powder and yogurt.
• Add a glass of water and pressure cook till tender (appx 10-15 mins)
• Now shred the chicken (throw away the bones) or meat and add to the cooker.
• Add the left over rotis (cut the rotis to small bits)
• Add about 2-3 glasses of water,coriander and mint leaves
• Cook on a low fire till the rotis go soft and mushy. Also add in the lemon juice.
• Cook Sutriyaan  till you achieve a  harees  kind of  look. (the consistency should be medium thick)
• Finally dish out and garnish with fried onions,coriander leaves,mint leaves and some boiled egg.

Shadiyon wala Red Chicken

 

Shadiyon wala Red Chicken

Serves : 5-6 people

Cooking time : 45 minutes

INGREDIENTS

For the marinade

1. Chicken with bone 1 kilo
2. Kashmiri red chilli powder 2 Tspns
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1Tbspn
5. Yogurt 400 grams
6. Fried onions handful (crush them a bit)
7. Cashew nut 1/2 cup
8. Almonds 1/4 cup
9. Fresh grated coconut 2 Tbspns
10. Coriander powder 1Tspn
11. Cumin powder 1/2 Tspn
12. All spice powder 1 Tspn
13. Soya sauce 1Tspn
14. Tomato sauce 3 Tspns
15. Vinegar 5 Tspns
16. Salt to taste
17. Pinch of red color
18. Oil 3/4 cup
19. Coriander leaves handful
20. Mint leaves few

Make a paste of cashew nuts,almonds and coconut with some water.

For the tempering

1. Green chillies 10
2. Curry leaves few

METHOD

• Marinate the chicken with the ingredients for about 30 minutes.
• Take a vessel heat the oil and add in the tempering, Fry for a few seconds and add in the marinated chicken.
• Cook for 5 minutes on medium flame.
• Add some coriander and mint leaves 
• Add around a cup a water, cover and cook till done and oil starts floating.

Serve hot with naan, rumali rotis,bagara khana.

Tahari

Tahari is a rice delicacy cooked with lamb and vegetables.This recipe is a traditional one, where the meat is cooked along with the rice.

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS: 

For the handi:

1. Mutton 1 kilo
2. Potato 1 big
3. Tomatoes 5 medium sized
4. Yogurt 400 grams
5. Green chillies 15
6. All spice powder 1 tspn
7. Ginger-garlic paste 3 Tbspns
8. Onions 3 medium sized (sliced)
9. Red chilli powder 3Tspns
10. Turmeric powder 1/2Tspn
11. Salt to taste
12. Coriander leaves 1bunch
13. Mint leaves 1/2 bunch
14. Tomato paste 200grms.
15. Basmati rice 4 cups (soaked in water for about an hour)
16. Cooking oil 8 Tbspns
17. Whole spices (3-4 cloves,2 cinnamon 1 inch sized,3-4 cardamom,1/2 tspn caraway seeds)

PROCEDURE:

1. Heat oil in a cooker,fry the cut potatoes(cut into big chunks) to light brown.Take them out and leave aside (you can add veggies in like beans,thats optional)
2. In the same oil add the sliced onions along with green chilles.
3. When the onions turn golden brown in color, add the ginger-garlic paste and fry for 2-3 minutes.
4. Add the tomatoes along with red chilli powder,turmeric powder,salt and all spice powder and fry till the tomatoes are well mashed up.
5. Add the mutton,yogurt fry for 2-3 minutes.
6. Now add some tomato paste ,coriander leaves and mint leaves,fry for another 2-3 minutes.
7. Do not add any water. Pressure cook for 10 minutes. Transfer this to a wide big vessel.
8. Add the fried potatoes.
9. Add 4 cups of water and salt to taste(add 4 tspns of salt).
10. Also add whole spices(cinnamon,cloves,cardamom,caraway seeds)
11. Bring the water to boil and add the soaked rice.
12. Cook uncovered till almost all the water vanishes,keep stirring every 5-10mins.
13. Now cover the lid and cook till the rice gets cooked.

Serve hot with boiled eggs, raita and bagare baigan or mirchion ka salan.

Marag

 

Marag is basically an Arabic dish which has now become very popular in Hyderabad. People love Marag for its tender meat and delicious soup.

Serves 8-10 people

Cooking time : 1hr

INGREDIENTS: 

Step 1 For the handi

1. Meat with bone 1 kilo
2. Ginger-Garlic paste 3 Tbspns
3. Turmeric powder 1/2th Tspn
4. Ajinomoto 1 Tspn
5. Peppercorns(whole) 2 Tspns
6. Caraway seeds 1Tspn
7. Coriander leaves 1 bunch
8. Mint leaves 1/2 bunch
9. Water 5 cups
10. Salt to taste

Step 2
For the shorba

1. Onion 1 medium (Fried to light brown)
2. Roasted Khopra ( desiccated coconut or fresh grated coconut) 4Tbpns 
3. Cashew nut (handful)
4. Cinnamon  1inch
5. Cardamom 4-5
6. Coriander powder 1 Tspn
7. Cumin Powder 1Tspn
8. Garam masala powder(All spice powder) 1Tspn
9. Green chillies 12
10. Curd 200 grams
11. Black pepper powder 1-2 Tspns
12. Coriander leaves 1/2 bunch
13. Oil 5 Tbspns
14. Ghee 2 Tbspn

METHOD:

• Pressure cook Mutton with step 1 ingredients for 10 minutes and set aside.
• Make a paste of cashew nut,onion and coconut by adding some water.
• Heat oil in a vessel and add ghee to it,also add cinnamon and cardamom.
• Fry for a while then add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste turns brown.
•  Now add the cashew nut,onion and coconut paste and fry till oil starts leaving sides.
• Later add yogurt and keep frying  for a minimum of 30 minutes on low flame.The more you fry the masala ,the tastier the Marag will be.Keep adding water say about a cup while frying if your masala starts sticking at the bottom.
• Add Coriander powder,cumin powder and garam masala.
• Add in some chopped coriander and mint leaves.
• Finally add black pepper powder (you can even replace with white pepper to keep the color of the gravy lighter)and fry for 2 more minutes 
• Then  mutton shorba which you pressure cooked with step 1 ingredients.
• Boil for 5-10minutes ,Add in some fresh lemon juice.
• Serve hot with Rumali rotis.