Monday, January 23, 2017

DISHES FROM HYDERABAD

LAMB AND RICE

Ingredients :
:- Spring lamb (cleaned, cut into medium size pieces)
:- Natural yoghurt
:- Pure ghee
:- Basmati rice
:- Onions (sliced finely)
:- Ginger & garlic (crushed)
:- Lemon Juice
:- Almonds (ground)
:- 2 Cinnamon sticks
:- 4-6 Cardamon whole
:- 1 oz Milk
:- 1/4 tsp Saffron
:- 2-3 Green chillies
:- 1/2 tsp Cumin seeds
:- 2-3 Cloves
:- 1/2 tsp Garam masala
:- Salt to taste
:- Coriander and fried onions to garnish
Method:
*In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.
*Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate.
*In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils.
*Grease the saucepan with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat.
*Squeeze the lemon and pour the juice over the rice.
*To garnish spread the fried onions and coriander over the rice.
*Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 to 2 hours.
The Biryani is ready to be served with Yoghurt

CHICKEN CURRY

:- 2kg Chicken pieces
:- 500gms Natural yoghurt
:- 100gms Coconut
:- 1Kg Onion
:- 2tsp Garam Masala
:- 1/2tsp Pepper powder
:- 100gms Ginger-garlic paste
:- 50gms Fresh green chillies
:- 1tsp Turmeric powder
:- 2tsp Coriander powder
:- 300gms Cooking oil
:- 1 Cup water
:- A sprig each of coriander and mint
:- Salt to taste
Method:
* Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste.
* Fry onions until golden brown and then add the marinated chicken pieces. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes.
* Then add the coconut, pepper powder, chopped coriander and mint leaves. Cover and allow to cook for 15 minutes.
* Serve with bread or chapati

SUBZI MASALA 

Ingredients:
:- 100 gms- French Beans
:- 100 gms- Peas
:- 100 gms- Carrots
:- 150 gms- Potatoes
:- 250 gms- Cauliflower
:- 2/3 Tcup- Oil
:- 25 gms-Ginger
:- 25 gms-Garlic
:- 150 gms- Spring Onions
:- ½ Tsp- Turmeric Powder
:- 1 Tsp- Red Chilli Powder
:- 80 gms- Tomatoes
:- 4 Nos- Green Chillies ( Slit and Seeds Removed )
:- 4 Nos- Whole Red Chillies
:- 1/3 Tcup- Finely Chopped Coriander Leaves
:- 1 Tcup- Curd
:- 1 Tcup- Finely Chopped Fenugreek Leaves
:- Salt- To Taste
:- Garnish with chopped Coriander Leaves

 
METHOD :

*. Wash and cut beans, carrots and potatoes in
*. Roughly Chop Ginger and Garlic.Wash and Dice Bulbs of Spring Onions,Discard the Greens.
*. Immerse Fenugreek in Salted Water for 15 Minutes and then Drain them well.
*. Whisk The Curd and Keep Aside.
*. In a Kadhai,Heat Oil and then add Ginger and Garlic to it
* Then add Spring Onions to it and sauté it for 30 Seconds.
*. Add all the Vegetables to it and Stir for a Minute.Add Turmeric and Red Chilli Powder.
*. Then add Tomatoes,Green Chillies and Whole Red Chilli and stir
*. Add Yogurt and Fenugreek and add Salt.
*. Add 1cup Water and Bring to Boil.
*. Simmer until the Vegetables get Cooked and the liquid has Evaporated.
*. Serve Hot Garnished with Chopped Coriander leaves
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