Recipes

Ingredients
1 cup chana dal

500 g chicken thigh cubes, boneless

2 Tbsp salt, or to taste

1 Tbsp red chilli, crushed

7 pieces dry red chilli, whole

2 tsp cumin seeds

2 tsp coriander, whole

7 cloves (laung)

10 black pepper, whole

2 small cinnamon sticks

1 tsp carom seeds (ajwain)

6 eggs

1/2 bunch. coriander leaves, chopped

1/2 bunch. mint leaves, chopped

6 green chillies, chopped

1 Tbsp ginger, chopped

10 cloves of garlic, chopped

300 ml oil (for cooking)

Method
Boil chana dal. Add chicken thigh cubes, spices and mix.

Method
Take chicken in a thick bottomed vessel; add salt and turmeric.
Cover and cook for 15 min.
Meanwhile heat oil in a pan, add diced onion, fry for 2 min.
Add slit green chillies, ginger garlic paste, salt and turmeric.
Add diced capsicum; fry for 2 min.
Add all sauces and chicken and cook for 5 min.
Garnish with shredded cabbage.

Ingredients:

100 g butter, extra for greasing
50 g plain flour, sifted; a bit for dusting
3 eggs
100 g chocolate
100 g icing sugar

Procedure:

Preheat the oven to 200C/180C fan/gas 6.
Grease 4 heart-shaped 300ml ramekins with butter.
Dust the ramekins with a little flour.
Break the chocolate into small pieces and put it in a bowl, over a pan of simmering water. The water should not touch the bottom of the bowl.
Add the butter to the chocolate, and let both melt.
In another bowl, mix the flour, sugar and eggs till there are no granules and the mixture is smooth.

Apple Rabri is a popular Ganesh Chaturthi recipe.

Ingredients

• 3 Apples (peeled, grated)
• 1 litre Milk
• 4 tbsp Sugar
• 1/4 tsp Green Cardamom
• 8-10 Almonds (blanched, sliced)
• 5-6 Pistachios (blanched, sliced)

Method

• Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity.
• Add sugar and cook on low heat, stirring continuously.
• Add the grated apples to reduced milk and mix. Cook for three to four minutes.
• Add cardamom powder, almonds and pistachios. Pour into a serving dish.

Classic chicken noodle soup is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill. There is a reason why it is called Jewish penicillin! This version is made from scratch, so allow time to cook the chicken. Feel free to use this recipe as a guideline, using canned broth and pre-cooked chicken to save time. The soup may be made ahead and refrigerated or frozen.
Prep Time: 15 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 30 minutes

Ingredients:

2 Tablespoons vegetable oil
2 medium onions, chopped

Ingredients
•Ash gourd (petha) 1 kilogram
•Sugar 750 grams
•Alum powder 1 teaspoon
•Lemon juice 1 tablespoons
Method

Ingredients
•Mutton,cut into 1-inch cubes 600 grams
•Almonds,blanched 24
•Clove 6
•Green cardamoms 6
•Cinnamon 2 inch sticks
•Raw papaya paste 2 teaspoon
•Garlic paste 2 teaspoons
•Ginger 1 teaspoon
•Black peppercorns,coarsely crushed 5-6
•Salt to taste
•Oil 1/2 cup
•Red chilli powder 1 1/2 teaspoons
•Browned onion paste 1/2 cup
•Coconut paste 1/4 cup
•Yogurt,whisked 1/2 cup
•Fresh coriander leaves,chopped 2 tablespoons
•Fresh mint leaves a few sprigs
•Green chillies,slit 6

Ingredients:

750 gms Mutton
1 kg Chicken
1 kg Basmati rice
200 ml Milk
2 tsp Curd
1 tsp Dry ginger powder
1/4 tsp Cardamom powder
150 gms Ghee
1/4 tsp Kewra essence
2 gms Saffron
2 tsp Red chilli powder
1 Pinch asafoetida
1 tsp Garam masala powder
2 tsp Fennel seed powder
1/4 tsp Sugar
Salt to taste

Procedure:

Fry asafoetida and mutton pieces in ghee.
Add curd to the mixture and fry till pink.
Pour water and add salt to taste. Mix well.
Add chilli powder, ginger powder and bay leaf.
Fry for a few minutes and add 1/2 litre water.

Made of vermicelli, milk and nuts, this is a delectable dish and a real treat to the taste buds.

Ingredients

1 pack Vermicelli
1 gallon fresh whole milk
1 cup sugar
1 cup slivered almond, cashews and pistachios
1/2-cup fresh cream
3 tablespoons charoli nuts
1/2-cup light brown raisins
1-tablespoon butter

Procedure:

Ingredients:
• 500 gms Mutton, cubed
• 1 Ginger
• 2 Garlic flakes
• 3 Onions (medium)
• 1/2 Cup raw papaya
• 1 tsp White pepper
• 1 tsp Coriander seed (roasted)
• 1/2 tsp Red chilli powder
• 1/2 Cup oil
• Fresh coriander leaves

Procedure:
• Grind ginger, garlic and papaya to make a paste.
• Chop the onions.
• Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder.
• Marinate the mutton in this mixture for a night.
• Heat the oil and fry chopped onions till they turn golden brown.

Ingredients

1 cup All Purpose Flour
2 pinch Soda Powder
100 grams Ghee
3/4 Liter Milk
6 Cardamoms (crushed)
1 tbsp Sugar
1 tsp Rose Essence
2 pinch Saffron

For Syrup

3 cups Sugar
3 cups Water
How to make Gulab Jamun

Boil the milk till it reduces to half cup.
Allow the milk to cool down and add soda powder along with 1tbsp sugar.
Mix the ingredients properly and make it into a smooth batter.
Slowly add flour and prepare fine dough. Allow it to be kept for an hour.
Apply some ghee on your palms.
Make small balls from the prepared dough mixture.

Try this delectable Punjabi delicacy today!

Ingredients:

1 kg Chicken
1/2 kg Onions (cut into rings)
250g Yogurt
2 tsp Chilli Powder
25g whole Garam Masala
2 tsp Salt
1 tbsp Ginger-Garlic Paste
1 tsp Turmeric (Haldi)
1 tsp Garam Masala Powder
1 tsp Coriander Powder
250g Tomato Puree
250g Oil
4 Eggs (boiled)

Procedure:

Heat oil in a wok (kadhai) and add whole garam masala to it.
On a grinder, take the yogurt, fried onions, blend it together and add into the kadhai.
Add, ginger-garlic paste to the mixture and garam masala and cook for a while.

Ingredients:

100gms soft white Makhanas
1 tsp ghee
5 cups milk
4 tbsp sugar or as desired
1 tbsp shredded almonds
1 tbsp grated pistachios
1 tsp green cardamom seeds (crushed)

How to make sabudana kheer:
Cut makhanas into halves and put it in a saucepan along with ghee.
Fry over a low heat for about 5 minutes.
Add milk and sugar and stir well.
Leave to simmer for about 1 hour, until milk reduces to half and of a creamy consistency.
During this period stir from time to time so that milk does not sticks to the bottom of pan.

Ingredients:

1 kg mutton, boneless
2 pyaj
oil (tel) for frying
6 green chilies finely cut
2 1/2 tblsp besan roasted
salt (namak) to taste
1 egg
1 tsp red chili powder
2 inch piece ginger (adrak) finely cut
for the curry
2 tsps. coriander leaves (dhania patta)
1 tsp haldi powder
3 pyaj
1 tsp garam masala
3-5 garlic (lasan)
1 cup. tomatoes, boiled & skinned
salt (namak) to taste
1 1/2″ ginger (adrak)
1 tsp red chili powder

How to make kofta curry:
To make the koftas, grind the meat with all the other ingredients.
Make small balls with this mixture.

Zurna restaurant situated in Somajiguda recently celebrated its 1st anniversary. Zurna

Is a unit of the famous Garden Restaurant Secundrabad estd 1950. Zurna specializes in Hyderabadi Dum Biryani and Kababs and has gained immense popularity. On the occasion of its 1st Anniversary this Ramzan, Zurna introduced Special Irani Mutton Haleem. This seasonal delecasy enriched with pure ghee and exotic spices is bound to leave people craving for more.

Address: Shanti Shikara Complex, Opposite Honda Showroom, Somajiguda

Home Delivery: 04066635566

Palak puris are nutritious and yummy to taste.

Ingredients:

Wheat flour – 2cups
Palak/Spinach – 1bunch
Salt – to taste
Ginger – a small piece
Green chili – 3-4
Cumin seeds – 1/2 tps
Oil – for frying

Method:

Clean the palak and blanch it in boiling water for 5 minuted along with ginger and green chilies.
Make a fine paste of blanched palak and add cumin seeds and water (if need be).
Make dough with wheat flour, salt and palak paste.
Make small balls of the dough and roll into puri
Fry the puris in oil.
Yummy palak puris are ready to be served!

Ingredients:
1 cup white four
1-1/2 cup whole wheat flour
Clarified butter (Ghee) for frying
1 Onion, finely chopped
1 Tablespoon ginger, very finely chopped
1 Cup ground meat
2 Tablespoon peas
1 Teaspoon freshly ground coriander powder
1 teaspoon freshly cumin
1-1/2 teaspoon Garam Masala
1 Tablespoon fresh Cilantro, chopped
1 large potato, boiled, peeled and mashed
2 teaspoon lemon juice
Salt to taste

Method:

Ingredients:
1 lb. boneless chicken breast
1 cup plain flour
1/2 cup self rising flour
1 tbsp black pepper
salt (to taste)

First cut chicken into small bite size pieces.
Add salt and pepper. Add self rising flour.
Now add about 2 tablespoons water. Mix well.(you should have a thick batter) In a seperate bowl add plain flour, salt, & pepper. (If you want chicken to be spicy you can add red pepper and garam masala to taste!)
Now take chicken and coat in the plain flour mixture, one piece at a time.

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:

Aloo ke Pakode is everybody’s favorite in winters. They can be quickly made when guests arrive at home or in the evening when kids suddenly feel hungry.

Ingredients

2 Large potatoes peeled and sliced.

Ingredients for marinating potato slices

Salt to taste
¼ teaspoon black pepper powder
½ teaspoon chat masala
1 teaspoon lemon juice

Mix all these ingredients.
Coat these ingredients onto the potato slices and keep them aside.

Ingredients for batter

1 cup Besan (chickpea flour/Bengal gram flour)
1” finely chopped ginger
1 finely chopped green chili

Ingredients:
Spinach (Palak) – 250 grms
Onions – 250 grms,
Besan Powder – 150 grms,
Corn Flour Powder – 50 grms
Green Chili – 10 nos
Coriander-100 grms,
Curry leaves
Ginger Garlic paste – 1 tsp
Little Red Chilli Powder (if needed)
Salt to taste
Oil to fry

Method:
Clean Spinach and chop it finely.
Chop the Onions, Green Chili,Coriander, Curry Leaves finely.
Put Everything in to one big bowl, add besan poweder and corn flour powder + salt + ginger garlic paste and mix it with little water.

Ingredients:

Mutton-boneless, cubed – 1 kg
Cracked wheat- 1 kg, soaked in water for one hour and drained
Yogurt – 1 ½ cup
Ginger-garlic paste – 1 tbsp
Onions-chopped fine – 1 ¼ cup
Green chilli paste – 1 tsp
Green coriander paste – 2 tsp
Lemon juice – ¼ cup
Black cardamoms-seeds – 3
Cinnamon-broken and powdered – ½ tsp
Chilli powder – 1 tsp
Oil – 1/2cup
Salt to taste
Green chillies and mint leaves for garnish

Method:

Mix together the yogurt, lemon juice, chilli and coriander paste,
cardamom and cinnamon powder, chilli powder, ginger-garlic paste and salt.

Ingredients: :
For Wada:
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:
For Bada – Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.

Ingredients

– 1 Apple
– 1 Tbsp Lemon Juice
– 2 Bananas
– 1 Tsp Cummin Seeds, Roasted
– 1 Pomegranate
– 2 Tbsp Castor Sugar
– 1/2 Cup Grapes
– 3/4 Tsp Salt
– 2 Guavas
– 1/2 Tsp Red Chilly Powder
– 2 Oranges
– 1/4 Tsp Chaet Masala
– 1/2 -3/4 Cup Choley, Soaked Overnight With 1 Tsp Baking Soda
– 1 Potato Boiled And Diced
– orange Juice 1 Cup

Instructions

Peel the fruits and cut them into cubes. Mix in all the remaining ingredients. Refrigerate and serve cold.

An interesting twist to your usual chana masala.

Ingredients

1 cup black chana, soaked overnight
1/2 cup yoghurt
2 tbsp oil
a big pinch hing(asfoetida)
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp corriander powder
1/2 tsp amchhor(dry mango powder)
1/2 tsp cumin seeds
1/2 tsp garam masala
salt to taste

Instructions

Boil chana in a Pressure cooker until soft with little salt. Remove & drain the water.

Heat oil & add cumin seeds. & hing.