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.

Hyderabadi khatti dal

Hello my readers,
  "Khatti dal" as the word literally means sour in urdu.It refers to the tangy taste which is essential to the dish brought about by adding tamarind.However if you dont have the tamarind you can also go with lime juice/lemon.
Khatti dal is a kind of lentil soup with a tangy flavour brought by the tamarind.

Ingredients:

For the Dal:
Tuvar dal/Yellow lentils – 1 cup
Salt – to taste
Red chilli powder – 1 1/2 tsp
Small green chillies – 4, roughly chopped
Haldi/Turmeric powder – 1/4 tsp
For Sourness:
Raw tamarind juice or tamarind concentrate – 2 to 3 tbsp or according to taste (if tamarind is unavailable, you can even add lemon/lime juice to taste for sourness)
For the Baghaar(tadka)/Tempering:
Canola Oil – 2 tsp
Garlic Cloves – 2, large, each cut lenghwise into two
Cumin seeds – 2 tsp
Dried Red chilliies – 2, each broken into two
Fresh/Dried Curry Leaves – 8
Fresh Cilantro – 2 tbsp, finely chopped

Method:

1.  Wash and soak the dal in surplus water for 2-3 hrs. Later, drain the dal and wash it in fresh changes    of water. Drain and add it to a pressure cooker along with 3 cups of fresh cool water, turmeric powder, chopped green chillies,chopped onion, chopped tomatos,curry leaves and pressure cook it  till the dal is very soft .Usually giving it 3-4 whistles.
2.  Pour the contents of the pressure cooker into a blender container and add salt and red chilli powder blend it till pureed. (My Ammi used a Dal Ghotni to mash the dal) Or you can even simply puree it using an immersion blender.
3.  Meanwhile in a small non stick frying pan at medium heat, pour oil and as soon as it gets warm, add the cumin seeds. As they begin to splutter, cover with a splatter screen and reduce heat to medium low, and throw in the remaining ingredients for baghaar/tempering and remove from heat.
4. Pour the contents of the blender container back into the pressure cooker add the tamarind juice (or lemon/lime juice), the baghaar, and stir to mix. You can add more water if you want to achieve the consistency you desire. Some people like a thin consistency and some prefer a slightly thick consistency. Adjust salt and serve warm.

Hyderabadi cluster beans(gawar ki phalli)

Hello my readers,
  Cluster beans are one of my favourite hyderabadi dishes.I know there are many people who dont like cluster beans but if you know these 8 benefits of this humble vegetable you will not say no to it.

#1 Good for diabetics
Cluster beans contain glyconutrients that help in controlling blood sugar levels in the body. Not many people are aware of the fact that gavar is low in glycemic index and hence, do not cause rapid fluctuations in your blood sugar levels when consumed. Although this is one vegetable you should include in your diet if suffering from diabetes, here are few more ways to control diabetes naturally.

#2 Strengthens bone health
Gavar beans contain calcium, a mineral, which helps in strengthening the bones and thus, prevent bone loss. The presence of phosphorus in this vegetable aids in fortifying the bones and enhances your bone health. You may also like to read about 7 surprising foods for healthy bones.

#3 Great for heart health
Gavar exerts heart healthy effects by lowering the blood levels of bad cholesterol (LDL) in the body. The presence of dietary fibre, potassium and folate in this vegetable prevents the heart from various cardiovascular complications. Did you know that foods can help bring down cholesterol?

#4 Helps manage blood pressure
The hypoglycemic and hypolipidemic properties of cluster beans make them the best natural aid for people suffering from hypertension. As diabetes and heart disease increase your risk of hypertension, the combined effect of these compounds plays a key role in controlling your blood pressure levels.

#5 Recommended during pregnancy
Iron and calcium present in cluster beans fills up the deficiencies of these minerals in the pregnant women. This vegetable is loaded with high levels of folic acid that prevent the fetus from numerous birth defects and also various pregnancy related health issues. Vitamin K contained in cluster beans is good for the bones and helps with better fetal development. Read about 10 diet dos and don’ts during pregnancy by expert dietician

#6 Improves blood circulation
The presence of iron in gavar increases hemoglobin production, which in turn helps in proper blood supply in the body. Apart from this, gavar contains phytochemicals that stimulate oxygen-carrying capacity of the blood resulting in better blood circulation.

#7 Acts as a digestive aid
Cluster beans work as a good laxative, stimulating bowel movement and improving your digestive system. They also help in flushing the unwanted toxins from the stomach and prevent digestion-related problems. Read more about how wrong food combinations can lead to indigestion and gas

#8 Calms the brain
Hypoglycemic properties of cluster beans help in soothing the nerves. They are also found to reduce anxiety and tension and calm the person mentally. Read more about foods that can boost your immunity.

Ingredients:

   Cluster beans- 500 gm

   Meat- 200 gm

   Onion- 2

   Salt- 1tsp

   Garlic & ginger paste-1 tsp

   Turmeric powder- ¼ tsp

   Red chilli powder- ½ tsp

   Methi leaves- 1 cup

   Coriander- 2 bunches

   Oil- 100 gm

Method:

1. Clean and wash the mutton pieces
2. Add oil,garlic and ginger paste,chopped onions,turmeric powder,salt ,red chilli powder and a bunch of coriander leaves.
3. Pressure cook it for 3/4 whistles without adding much water,unti the meat is tender.
4. Now add the cluster beans and chopped potatos with a bunch of meethi leaves and again pressure cook it for about 3 whistles.
5. After that keep it on low flame and stir until the water in it is evaporated.
6. Your cluster beans are ready to eat.Serve them hot with either roti/khatti dal/bagara khana dalcha.