My version of kfc

who doesn't love kfc?
Well, Hello everyone.hope u all are doing great.
So today i thought of sharing with you my style of making kfc. so lets begin with the ingredients.

INGREDIENTS

Boneless Chicken-1 kg.
All purpose flour(maida)-2 cups
Corn flour-2 cups
Onion powder-2 tsp
Garlic powder-2 tsp
Milk-3 tbsp
Egg-2
Black pepper-1/2 tsp
Tumeric powder-1/2 tsp
Garam masala powder-1/2 tsp
Red chilli powder-1/2 tsp
Breadcrums-2 tbsp
Crushed oats-2 tbsp
Cooking oil
Salt-1/2 to 1 tsp

METHOD

• Now the procedure of making this fried chicken consist of 3 parts
• In the first step we are going to take 2 to 3 cups of hot water add in salt, red chilli powder,garam masala powder and  soak our chicken in this hot water for about an hour or two.
• Next we are going to mix all our dry ingredients in a bowl which include maida,corn flour,onion powder,garlic powder,breadcrums,crushed oats,salt,black pepper,tumeric powder.
• Then in another bowl we are going to mix our wet ingredients which are egg whites and milk.
• After the chicken has been in the hot water for about an hour now its the time to deep fry it.
• So for that heat the oil in a kadhayi and then this the fun part

1. First dip a chicken piece in our egg white n milk bowl n then dip it in the dry ingredients bowl.Dust off the excess flour and then drop it in the hot oil kadayi.
2. Repeat this step for the remaining chicken pieces and also make sure to fry them on low flame otherwise if you fry them on high flame  the chicken will remain uncooked from the inside.
3. And that's it your tasty fried chicken a.k.a. kfc is ready.

• NOTE: As we are adding salt two times in this receipe so make sure that you don't end up adding too much  salt in it so that's why add 1/2 tsp of salt in our 1st step n another 1/2 tsp of salt in the 2nd step. 

Badam milk

Hello my readers,
  Whether it is hot or cold, Badam milk can leave you rejuvenated in any season.Badam milk is one of the nutritious drink for all age groups.The healthiest way of making almond milk for babies and kids (infact for all of us) is to soak them for 6 to 8 hours and then prepare it and it has numerous health benefits.

INGREDIENTS:

100 grams of almond
1 litre milk
Sugar (as per taste)
Powdered cardamom
Pinch of saffron (kesar)
1 table spoon of cream

        

METHOD:

1. Soak the almonds for 6 hours or you can also soak them in hot water for 10 minutes(if your in a hurry).This will remove its peel as it is important that they get soft.
2. Grind the almonds.When it is powdered, add cream to it and prepare a paste.
3. Boil the  milk in a heavy bottom pan over medium high heat, stirring occasionally to prevent burning.
4. Add the almond paste, sugar, cardamom and saffron strands to the boiling milk. Lower the heat to low and let it simmer four to five minutes, stirring often. Turn off the heat.
5. Serve warm or chilled.

Hyderabadi chicken 65

hello my readers,
 Chicken 65 is a popular appetizer chicken recipe,which is prepared using boneless chicken.These boneless chicken are  marinated and then deep fried.

INGREDIENTS:

1 kg Boneless chicken cut into bite size cubes(not too small)
1 tbsp all purpose flour
1 tbsp garam masala powder
2 egg
1/2 tbsp red chilli powder
1/4 tsp turmeric powder
1 1/2 tbsp ginger garlic paste
4-5 small green chillies
few curry leaves
1/2 cup Yogurt
4 tbsp Lemon juice
Salt to taste
4 tbsp oil
Pinch of red food color (optional)

METHOD:

1. Wash the chicken pieces and drain them thoroughly.
2. In a bowl, add the chicken pieces,ginger and garlic paste,salt,red chilli powder,garam masala powder,turmeric powder,lemon juice,eggs,all purpose flour.Mix them well coated and let the chicken marinate for about 4-5 hours in a refrigerator.
3. In a large nonstick kadhai heat the oil at medium flame and then fry the chicken pieces for 10-15 minutes until they turn golden brown in color and drain on a paper towel and keep aside.
4. Next, heat the oil in a non stick kadhai at medium flame and add ginger and garlic paste,fry for 1 minute then add 4-5 small green chillies and few curry leaves, and let it splutter  then add yoghurt paste,salt,red color stir them well and cook for about 5 minutes then add the chicken pieces and coat the chicken pieces well in the yoghurt paste and cook them till the chicken pieces become dry.
5. Remove from heat.
6. Garnish it with corainder leaves and lemon.

     
Your chicken 65 is ready   

Hyderabadi bagare baingan

Hello my readers,
   Bagare Baingan is a very famous hyderabadi side dish.Almost every hyderabadi mother knows it how to cook the dish.It is usually served with biryani.However it also tastes best with just roti.The gravy is made from onions, peanuts, dessicated coconut, sesame,cumin seeds and corainder seeds.The recipe is simple and delicious.

INGREDIENTS:

6 purple baby brinjals
1 tbsp oil
2 tbsp garlic ginger paste
5 green chillies
bunch of coarinder leaves
few curry leaves
2 tbsp grated coconut
2 tbsp white sesame seeds
2 tbsp peanuts
1 onion, finely chopped
1/4 tsp turmeric powder
1 tsp jeera/cumin seeds
1 tbsp coriander seeds
1 tsp red chilli powder
1 tbsp tamarind paste

METHOD:

1. Wash the bringals and cut them in criss cross manner from bottom.
2. Fry the baby bringals in a pan until they become soft. Drain and set aside. In the same oil, fry the onions.
3. Next roast the spices(sesame seeds,peanuts,cumin seeds,corainder seeds,grated coconut) until they all become light brown in color.
4. Next grind all the spices together with the fried onions, 2 tomatos, bunch of corainder leaves,2-3 green chillies and few curry leaves.
5. Extract the tamarind paste in 1 cup warm water.
6. Next heat the oil in a pan then add the cumin seeds,ginger and garlic paste, corainder leaves,2 green chillies,ground paste,salt,turmric powder,red chilli powder and mix it very well.
7. Add some water to make it a gravy consistency and bring it to boil.
8. Then add the fried baby bringals and cook them.Check whether they are cooked or not by inserting a knife in the eggplant, if it cuts easily without any effort then it is cooked.
9. Now add the tamarind water and cook for about next 5-10 minutes.Garnish with fresh coriander leaves before serving.

Hyderabadi khobani ka meetha

hello my readers,
 "khobani" mmmm is one of my favourite hyderabadi desserts.Khubani or Khobani is a Urdu word for apricot .khobani is a famous hyderabadi dessert typically served at weddings and parties.Preparation of this dish, basically involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. The dessert is topped with blanched almonds or apricot kernels, and is traditionally garnished with malai (extra thick cream, ideally from buffalo milk), but also with custard or ice cream.

Lets start with the ingredients

INGREDIENTS:

Dried Apricots : 30 (pitted)
Sugar : as per requirement
Sliced almonds : a handful
Heavy Cream : ½ cup
Few drops of lemon juice or orange juice(optical)

METHOD:

1. Soak the apricots overnight in water. 
2. Next morning remove the apricots from the water and put that beautifully looking golden water aside we will be using that water later.
3. Now deseed the apricots.
4. Break the outer shells of the seed and throw away the hard covering and keep the almond like nuts aside.The nuts can be used for garnishing.
5. Next,heat the apricots with the water in which they were soaked in a saucepan.
6. Add few drops of lemon or orange extract, if you have.
7. Now add the sugar and cook on low heat and keep stirring ocassionally till it had reached a mushy consistency.
8. Remove from the heat and allow it to cool.
9. Garnish it with the nuts,whipped cream or even ice cream.

Hyderabadi lip snacking talava ghost

hello my readers,
 Talava ghost is one of the favourite side dishes of hyderabadis.It is usually served with khatti dal in my home.However talava ghost tastes best with any of the curries.

INGREDIENTS: 

Mutton 1/2 kilo
Red Mirch Powder 1/2 Tspn
Turmeric Powder 1/4th Tspn
Ginger-Garlic Paste 2Tspn
Black Pepper Powder 1Tspn
Grinded HaraMasala(5 Greenmirch,1 Coriander,1/2 Pudina)
Oil for frying
1 teaspoon Lemon juice (optional)
Salt to Taste

METHOD:

1. After washing the meat add ginger and garlic paste and mix it well with your hands then add salt,turmeric powder  and again mix it well with hands or spoon then add corainder leaves,green chilles pressure cook it with  1 and 1/2 cups of water for 10mins(preferably 3 whistles).
2. Take a pan and heat 5-6 Tbspns of oil then add the condensed mutton to the pan and fry for about 2mins, later add Redmirch Powder,Kalimirch Powder,Haramasala paste and fry mutton to golden brown colour.
3. Lastly add Nimbu ka juice add keep frying till done.Garnish it with freshly cut Coriander.

Hyderabadi famous paya nihari

hello my readers,
 Yeah! the winters are started here and so its time for the nihari.Though nihari is popular in hyderabad among all of its seasons but we mostly prefer to have it during winters.Nihari is also served at weddings in hyderabad.
 Now lets talk about its history- the word nihari is originated from the word nahar(An Arabic word) which means "day" as it was typically served after sunrise Fajr prayers.The Nawabs used to eat Nihari early in the morning after Fajr prayers and then took a long nap before going to Zhuhr (afternoon Muslim prayers). The dish was eaten in  early hours of the morning because the stew is so rich, one is supposed to have an extended nap until the afternoon Muslim Zhuhr prayers, which occur after midday.
Later, it became popular among the labor class as a regular breakfast item.Nihari is cooked overnight in various vessels, sometimes even buried underground while it cooks overnight, which results in extremely tender morsels of meat, including the flavourful bone marrow.This is much less common today with the use of tenderer cuts of meat . It is served with a number of side dishes.Traditional nihari recipes call for 6–8 hours of cooking time, in addition to the preparation of the ingredients.

Nihari is now cooked by pressure cooking in order to save time. The nihari ingredients are now also available ready-mixed and packaged.

INGREDIENTS:

8-10 paya
Finely sliced onion- 1
1.5 tbsp ginger garlic paste
6 fresh garlic clove
1 bay leaf
1 (ready made) Potli Ka Masala or (home made) Nihari Masala powder 6tbsp
1/2 tsp turmeric
Fresh coriander leaves 1 bunch
Fresh mint leaves 1 bunch
Salt to taste
chilli powder
1 tbsp ghee
1 cup oil
water as required

METHOD:

1. Wash the payas properly with cold water and make sure that there are no hairs on its foot and hoof and if you find any hairs then remove them with a knife.
2. Add chopped onions, ginger garlic paste in ghee,  1 bay leave, fresh garlic clove,nihari powder, chilli powder, turmeric, salt, paya and 3 cup water and Pressure cook on high flame till 4 whistles, then cook on low flame for about 30 mins if your using meat and 1 hour if your using beef
3. Now add coriander/ mint leaves, and 5 cups of water and bring to boil. 
4. Next heat oil in a kadhai and deep fry the onions till it become brown in colour
5. Pour the oil in gravy, garnish with crispy onions & coriander leaves
6.  Your Hyderabadi Paya Nihari is ready. Serve it hot with Naan or paratha.