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.

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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                                 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.

Khagina

INGREDIENTS:

1. Onion 3 medium sized(chopped finely)
2. Tomato 1 medium
3. Eggs 5 large size
4. Red chilli powder 1-2 tspns
5. Turmeric powder 1/2tspn
6. Coriander powder 1tspn
7. Ginger-garlic paste 2tspns
8. Green chillies 5
9. Salt to taste
10. Oil 4tbspns
11. Coriander leaves 1 bunch

METHOD:

• Heat oil in a vessel and add ginger garlic paste,fry this to brown in colour.
• Add tomato,green chillies,red chilli powder,turmeric powder,coriander powder and salt.
• Fry well till the tomatoes get well mashed up.
• Now add the onions, cover the lid and cook for about 5-10mins ,keep stirring every now and then.
• Do not add any water.
• When the onions get condensed,add the eggs,do not mix at this stage.
• Cover and cook for about 2mins.
• When the eggs get alomst cooked,stir the khagina properly so that the eggs get well mixed.
• Add finely chopped corioander, cover and cook for about a minute.
• Now switch off the stove,and open the lid to serve your dish after 5 minutes.

TIP:
While preparing this dish please do not add any water.

Chole-Bature

Asalam-wa-lekum!!!...sorry guys im unable to post regularly these days...i m hardly finding time for blogging these days,today we had a small snack party in our apartment,i have a group of 5 hyderabadi friends here.We meet up daily..thought lets make chole bature today as an evening snack...i made the chole n we all made the bature.This is my mom's recipe..its a must try u will simply love it...thank u everyone for all ur comments...i do keep checking my blog whenever i m free...thanks for lifting up my spirits... INGREDIENTS:

1. Kabuli chana 1 cup(soaked for 6-8 hours)
2. Potatoes 2big(boiled and mashed)
3. Onions 2large(grinded)
4. Ginger-Garlic paste 2Tspns
5. Tomatoes 3big
6. Green chilles 6-8
7. Red chilli powder 2Tspns
8. Turmeric powder 1/4th Tspn
9. Garam masala 1Tspn
10. Coriander powder 1Tspn
11. Cumin(zeera) powder 1/2Tspn
12. Chole masala(any brand)
13. Curry leaves few
14. Coriander/Cilantro leaves 1bunch
15. Loung (2-3),Dalchini(1 inch)
16. Tamarind (handful-soak,stain and keep the pulp ready)
17. Oil for cooking
18. Salt to taste

METHOD

• Pressure cook kabuli chana for 10minutes(u can also add potatoes to it) and keep aside.
• Heat oil in a vessel and add loung and dalchini , also add grinded onions and fry till golden brown in colour.
• Add slitted green chillies along with curry leaves.
• Now add ginger-garlic paste fry for about 2 minutes.
• Add tomatoes and let then condense a bit.
• Now add the cooked kabuli chana n potatoes along with salt,turmeric powder,red chilli powder,garam masala,coriander powder,cumin powder and chole masala.
• Add tamarind pulp and cook for 5-10minutes.Lastly add cilantro and serve along with baturas.

Nahari (Chicken)

Nahari is a traditional hyderabadi dish that is had with hot parathas or nan.Its made with Goat's trotters called paya traditionally,its a speciality to serve this dish with Goat's tongue and tender part of the head.Because of the hot nature of this dish its usually made in winters.Here in riyadh the winter has just started,as the weather isn't cold yet i thought i will try a variation with this recipe ,n tried making it with chicken.It tastes superb with chicken too .inshallah i will post the Paya recipe soon. INGREDIENTS: STEP 1 For the handi

1. Chicken 1 whole
2. Onion 1 medium(sliced finely)
3. Red chilli powder 1Tspn
4. Turmeric powder 1/4th Tspn
5. Ginger-Garlic paste 2Tbspns
6. Green chillies 6-8
7. Cilantro/coriander leaves 1 bunch
8. Mint leaves 1/2bunch
9. Peppercorns 1Tspn
10. Salt to taste

STEP 2
For the shorba

1. Onion small 1 sliced
2. Ginger garlic paste 1Tbspn
3. Green chilles 8-9
4. Garm masala powder 1Tspn
5. Wheat flour 2 handfuls
6. Nahari masala 1/2 packet or potli ka masala
7. Curry leaves few
8. Cilatro and Mint leaves few
9. Salt to taste

METHOD:

• Pressure cook chicken with step 1 ingredients with 2-3 cups of water for 10mins on low flame.(if ur using potli ka masala u can put the masala in a muslin cloth tie it out in shape of a potli and pressure cook it with the chicken,remove the potli once ur chicken is condensed)this completes ur step 1
• Now coming to step 2. Heat 5-6Tbspns of oil in a big vessel and add ginger-garlic paste and fry till it turns brown in colour.
• Add the onions and fry to golden brown ,now add curry leaves ,green chilles.
• Later add wheat flour and fry for about 4-5 minutes,note that the flame of the stove should always be low.
• Add garam masala,red chilli powder,turmeric powder.
• If ur using ready made nahari masala ,Add about 1/2 packet,keep tasting when u add the masala.
• Add the step 1 ingredients that you have pressure cooked and boil with mint and coriander leaves for sometime.
• Serve hot with paratha or nan.

Aloo Paratha

INGREDIENTS:
For the Dough:

1. Wheat flour 2cups
2. Olive Oil 2Tbspns
3. Water as required
4. Salt to taste

For the Stuffing

1. Potatoes 3Medium(boiled and mashed well)
2. Red chilli powder 1Tspn
3. Turmeric powder 1/4th Tspn
4. Cumin powder 1/2Tspn
5. Roasted cumin 1/2Tspn
6. Roasted coriander seeds 1Tspn
7. Green chilles 3-4(chopped finely)
8. Garam Masala 1Tspn
9. Coriander leaves/cilantro 1bunch
10. Salt to taste

Method:

• Mix the wheat flour with oil,water and salt and leave it aside for 20minutes.
• Knead the dough to soft,and make small balls out of it.
• Mix all the powders to the potatoes and keep your stuffing ready.
• Roll to make paratha (roti)of 3 inch diameter.
• Fill lots of potato in the middle and with the help of your fingers spread it till the ends
• .Fold the Paratha and again dipping ur fingers in oil press the paratha lightly till its round shaped.Do it carefully or the stuffing will come out.
• Heat a non stick pan or Tava .Roast both sides of paratha to golden brown,applying ghee/oil what ever you like.

Serve hot with Achaar or any chutney.

Masala Dosa

Hello Everyone!!! This is my entry for WBB-Combi Breakfasts .I have learnt this from my Mother-in-law. She makes it very tasty. I try my best ,to atleast come closer to her taste. This entry is dedicated to her.

INGREDIENTS For the batter

1. Maash ki daal(urad daal) 1 cup
2. Rice flour 2 cups
3. Salt to taste
4. Oil as required

For the Masala Boiled Potatoes 4 medium Onion finely chopped 2Tspns Ginger-Garlic paste 1/2Tspn Rai 1/2Tspn Zeera 1/2Tspn Dried Red chillies4 Green chilles 4 Chane ki dal 1Tspn Curry Leaves few Coriander Leaves 1/2 bunch Turmeric powder 1/4th Tspn Lemon(nimbu) Salt to taste Method to prepare the masala

• Heat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.
• Add Rai,Zeera,dried red chillies,green chillies,curry leaves and fry for 2mins.
• Add potatoes,Turmeric powder,Salt and coriander leaves.
• Fry till the Potatoes start sticking the kadai. Lastly add lemon and switch off the stove after 1minute.

For the dosas

• Wash maash ki dal for atlesat 3times and soak in water for about 6hours.
• Grind this to a smooth batter
• Add Rice flour to it(diluted in water.
• See that the consistency of the batter is medium thick.

Method for Making the dosas

• Take a non stick pan and heat it for some time .Take 2 table spoons of batter in a doi(preferably) and make the dosa in a round shape with the help of the doi.
• When one side turns crispy brown in colour turn to roast the other side to the same colour.
• Add the prepared stuffing in the middle of the dosa and serve hot .

RECOMMENDED COMBINATION:

Achaar and coconut ki chutney

Garlic Bread

This is for my cousin Nafay who has specially requested to post Garlic Bread. Since i dont know the recepie i got the below from http://chefatwork.blogspot.com/2008/07/garlic-bread.html I N G R E D I E N T S 8 slices of Bread lightly toasted 3 tbsp Olive Oil 1 tsp Garlic Paste 2 tsp Red Chilli Flakes 1 tbsp Mixed Herbs 2 tbsp Cheese Powder Or Cheese Salt to taste Mix the red chilli flakes, garlic paste, salt and mixed herbs with the olive oil and keep aside for 5-10 minutes. Brush the toasted slices with the olive oil mixture and sprinkle the cheese powder over them. Bake in a hot oven (450F) for 10 minutes.