Misc

Learn to prepare the original biryani, cooked in the kitchens of the Nizams of Hyderabad.

Ingredients:

• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2-3 drops Saffron Color

Ingredients for gobi parantha recipe:

4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1″ Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying

Preparation for Gobhi Paratha:

Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.

Ingredients:

Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil
Butter /oil for frying
Salt as per taste

How to make egg paratha:

Make dough out of whole-wheat flour (atta),1tbsp oil and salt as you would do for any paratha/roti.
Make dough 30 minutes before and cover it with moist muslin cloth.
Take a Ping-Pong ball size lump of dough. Now roll it slightly using dry flour.
Now nicely spread little oil over it and fold it in a semi circle shape.

Ingredients:

To make the cutlet:
3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil
To make ragada:
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
Chickpeas (brown) (Chana)
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd (Dahi)
1 Onion (Pyaj)
1 Tomato (Tamatar)
1/2 tblsp Garam Masala
1/4 tblsp Turmeric (Haldi)
1/2 tblsp Red chili pepper (Lal Mirchi)
Coriander Leaves

How to make ragada patties:

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:
To make pani:
Measure all ingredients.
Adjust spices and tangyness to taste.

Find out how to make baghare baigan hyderabadi style which has coconut, tamarind and tadka of curry leaves.

Ingredients:

500 grams Brinjals
4 medium Onions
5 grams Ginger
2 nos. Garlic cloves
12 grams Coriander seeds
40 grams Sesame seeds
70 grams Peanuts
5 grams Cumin seeds
3 grams Poppy seeds
20 grams Dessicated coconut
2 grams Fenugreek seeds
2 grams Turmeric powder
5 grams Red chilli powder
6 grams Jaggery
75 grams Tamarind
4 grams Curry leaves
As per taste Salt
120 ml Oil

How to make baghare baigan:

Ingredients:

1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice

Preparation:
Use large fish for korma.
Do not cut the fish into too small pieces.
Carp is great for Korma.
Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
Turn over the fish once (be careful).

Chicken cooked in green masala

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Ingredients

Chicken 1 kilogram
Fresh coriander leaves 1 cup
Fresh mint leaves 1/2 cup
Green chillies, slit 6
Coconut, scraped 1/2
Cloves 4-5
Almonds 15
Yogurt 1 1/2 cup
Salt to taste
Oil 3 tablespoons
Green cardamoms 4
Onion , chopped 2 medium
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Coriander powder 1 tablespoon
Cumin powder 1 tablespoon
Chicken stock 2 cups
Fresh cream 1 cup

Method

Qaabooli is like a Hyderabadi biryani where layers of dal and rice are set one after the other and then allowed to cook till done. Here is a mouth watering recipe of qaabooli.

Ingredients:

Rice 1 kg
Bengal Gram Split (chana Dal) 250 gms
Salt to taste
Green Cardamoms 6 no
Cinnamon 2 inches stick
Cloves 8 nos

How to make qaabooli:
Wash and soak the rice for half hour. Then boil with salt and half the whole garam masala till almost done.

Wash and soak the chana dal for half an hour. Boil with salt, a little turmeric powder till just cooked (al dente).

Ingredients:

3 Bananas
1 Apple
2 Orange
1Ripe Mango
1 Bunch Green Grapes
1/4th cup Pomegranate seeds
Few canned Cherries
1 Guava
1/2 cup sugar (or to taste)
1 lemon juice

Preparation:

Peel and cut all fruits into banana and apple in the end to avoid browns.
Pour lemon juice immediately on fruits.
In a little water add sugar and half melt it on heat.
Mix melted sugar to the fruits. Refrigerate it and serve the fruit salad chilled.
Note: Salt and chaat masala can also be used

–Agencies

Chicken in spicy and creamy gravy

Preparation Time : 25-30 minutes

Cooking Time : 40-45 minutes

Ingredients

Chicken 800 grams
Lemon juice 1 tablespoon
Kashmiri red chilli powder 1 teaspoon
Salt to taste
FOR MARINADE
Ginger 2 tablespoons
Garlic 2 tablespoons
Yogurt 1 cup
Kashmiri red chilli powder 1 teaspoon
Salt to taste
Lemon juice 2 tablespoons
Garam masala powder 1/2 teaspoon
Mustard oil 2 tablespoons
Butter 2 tablespoons
FOR GRAVY
Ginger 1 tablespoon
Garlic 1 tablespoon
Green chillies, chopped 2

RICE KHEER RECIPE (Rice Pudding)

Ingredients:

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

How to make kheer:

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.

Ingredients:

2 cups All purpose flour (maida
)
11/2 tbsp fine grained semolina or rice flour

1/4th tsp baking powder

2 tbsp curd (plain yogurt)

11/4th cups warm water

1/2 tsp saffron threads, slowly dry-roasted and powdered

3 cups sugar

22/3rd cups water

1/2 tsp green cardamom seeds powder

11/2 tbsp kewra water or rose water

Ghee or vegetable oil for frying

How to make jalebi:

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl).

Mix well with a whisk.

INGREDIENTS:
Mutton – 1 kg
Basmati rice – 1 kg
Ginger paste) – 3 tsp
Garlic paste – 3 tsp
Curd – 1/2 cup
Saffron powder – 1/2 tsp
Coriander leaves and mint leaves (finely chopped) – 1 1/2 cups
Green chilies – 6 nos
Oil – 3 tbsp Garam masala powder – 3 tbsp
Bay leaves (Karuga/Vazhana ela) – 2 nos
Cardamom(Elakka) – 3 nos
Cloves(Grambu) – 4 nos
Cinnamon(Karugapatta) – 3 pieces
Onion – 4 – 5 nos
(thinly sliced)
Sai jeera – 1 tsp (optional)
Ghee – 1 tsp
Colour – 2 pinch
Salt – As reqd
DIRECTIONS:
1)Wash the meat pieces very well.
2)Squeeze out all the water very well.

Ingredients:

2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

How to make badam halwa:
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat.

–Agencies

Ingredients for carrot halva:

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Preparation of carrot halwa :
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

Mutton – 1/2 kg
Onion (medium) – 1 no
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 1 tbsp
Dry red chilies – 6 nos
Green chilies – 2 nos
Pepper – 1/4 tsp
Red chilly powder – 1/4 tsp
Garam masala – 1/2 tsp
Coriander leaves – 2 tbsp
Mint leaves (Pudhina) – 2 tbsp
Dry coconut powder – 2 tbsp
Almond (Badam) powder – 2 tbsp
Curd – 1/4 kg
Oil – 8 tbsp

DIRECTIONS:
1)Pressure cook mutton with ginger, garlic paste, turmeric powder, salt, sliced onions, oil and 1 cup of water.

Ingredients:

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :
Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.

Ingredients:

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.