HALEEM (made simpler)

 Haleem (made simpler)

 Harisah was introduced by Arab soldiers of the Hyderabad Nizam's army to the city. Today, Harisah is still available in the Arab quarter of Hyderabad, an area called Barkas, where the dish is called Haris. Later on, the people of Hyderabad modified it to suit their palate thus creating modern Haleem.

INGREDIENTS:

Wheat(Gehun or Dalia) 1 cup (soaked at night) 

Handful of Chana dal (Bengal gram), Masoor dal (Red lentil), Moong dal (Green gram), Tuwar dal (Red gram)and Urad dal (Black gram) (each).

 Mutton 1 kg (boneless).

Handful of Badam (Almond) and Kaju (Cashew nut) (each) soaked overnight.

Onions 2 (sliced).

Ginger-Garlic paste 2 tbsp.

 Green chilies 15 .

Turmeric Powder 1/4th tsp.

 Garam masala 1 tsp.

 Coriander Leaves 1 bunch.

 Mint Leaves 1/2 bunch.

Curd (dahi) 200 gm.

 Ghee 3 tbsp

 Salt to taste .

FOR GARNISHING  Roasted Kaju(Cashew), Coriander Leaves, fried Onion (brown), Lemon.

 METHOD:

• Pressure cook Wheat and all the Dals with lots of Water for 30 mins on low flame with little Turmeric and little Red Chili powder about 1/4th tsp
• Grind to paste Kaju (Cashew) and Badam (Almond) together and keep aside.
• Heat 8 tbsp of Oil in a cooker and add Onions and fry them to golden brown,take out some Onions (these are used for garnishing).

• To the remaining Onions add Ginger-Garlic paste,Salt,Green chilies,Turmeric powder, Garam masala powder, Coriander Leaves, Mint Leaves, Kaju-Badam paste and Curd.
• Do not add Water.   Condense the Mutton for 20 mins on low flame.
• Now grind the Dal and Wheat mixture to paste.
• Also grind Mutton separately and add this Mutton to the Wheat and Dal paste.
• finally add some Ghee and cook on low flame for 5-10 mins

Garnish with fried Onion, Coriander Leaves, roasted Kaju and Lemon.

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Qubooli

Nawab style qubooli biryani is very famous in Hyderabad cuisines. Channa dal is added in this biryani.

INGREDIENTS:

• 1 1/2 cup Chana dal (Bengal gram) 
• (boil to tender but don't make it mushy)
•  2 tsp Red chili powder 
• 1/2 tsp Turmeric powder 
• 400 gm Yogurt (Curd)
• 5/6 Green chilies 
• 1 tsp Garam masala powder 
• 4 medium sized Onions(keep half for dhum)
• Whole Garam Masala (Shahi jeera black cumin) 1 tsp,Cardamom 3,Cloves 2,Cinnamon 1"stick}
• 2 tsp Ginger Garlic paste 
• Oil (3/4cup)
• Coriander Leaves handful
• Mint leaves little less than the coriander Leaves
• Salt to taste

• FOR THE RICE
• Basmati rice 5 cups (soak for 30 min before boiling)
•  1 tsp Shahi Jeera (Black cumin seed) 
• 3 Cloves 
• 4 Cardamom
• 2 one inch sticks Cinnamon 
• 2 Bay leaves 
• Salt to taste

• For Dhum:
• 1 cup Brown Onions
• 1 lemon juice 
• few Coriander and Mint leaves
• few strands of Saffron in luke warm Milk
• 1/4 cup of Oil

METHOD:

• Heat Oil in a vessel(3/4th cup).
• Now add the whole Garam Masalas,then the sliced Onions.
• Fry till the Onions turn golden brown in color(remove half the Onions and keep aside)
• Add in the Ginger Garlic paste,fry to brown in color.
• Add the boiled Chana Dal,then add in Salt,Red Chili powder,Turmeric powder,Garam Masala powder and Green Chilies.
• Also add the Yoghurt,Coriander and Mint Leaves,cook for 2-3 mins.Then keep it aside.

• Step 2:
• (boil the Rice)
• Take a large vessel,boil lots of water along with the whole Garam Masalas listed in the ingredients for the Rice.
• Add the Salt too.
• Add the soaked Rice and cook till the rice is 3/4th done.
• Strain the Rice and keep aside.

• Step 3:
• (Final step-dhum)
• Use the same vessel that you used to boil the Rice.
• Add a very thin layer of Rice at the bottom(Around 1/2 cup of cooked Rice)
• Now add the Curry on top of Rice.
• Add half of the cooked Rice as your next layer.
• Add the remaining brown Onions,Coriander and Mint Leaves,Lemon juice as your next layer.
• Add the remaining Rice.
• Add Saffron plus Milk.
• Finally add Oil passing through the corners the vessel,to form a circle.
•  Now Seal the vessel airtight and cook on low Flame for 20 mins.

• Serve hot with Tomato Chutney or Mirchi ka salan.

 Qubooli-Chana Dal flavoured in a Yogurt and Onion curry, layered ... This is a very tasty one dish Meal  for Vegetarians :)

Mutton qorma

http://sirishasdeccaninawabirecipes.blogspot.in/2015/08/nawabi-mutton-qorma.html?m=1

Nawabi Mutton Qorma

 Mutton Qorma is a rich and spicy Meat curry.  Mutton Korma is unique in taste and is popular throughout the Muslim community.  In India, especially in Hyderabad , Mutton Korma is equally popular among all the non-vegetarians.

Ingredients:

• 1 kg Boneless Lamb (cut into-1/2-inch cubes)
• 6 tbsp Oil/Ghee
• 1 cup fresh Yogurt (sweet Curd)
• 1 tbsp Garlic Ginger paste
• 2 middle-sized Onions - chopped
• 1 Tomato - chopped
• 4/5 Green Chili
• 2 tsp Chili powder
• 1/2 tsp Turmeric
• 1 tbsp Salt 
• 1 tbsp Poppy seeds
• 1 tbsp Coconut desiccated
• 5 Black Cardamom pods/ Cinnamon stick
• 1/2 tsp Black Cumin
• 4 Cloves
• 3 Bay leaves
• 1 tbsp Cumin Seeds
• 4 tbsp Coriander Seeds
• 1-2 tsp Cayenne Pepper
• 1 cup Coriander chopped
• 1/2 cup Mint Leaves chopped 

Preparation:

• Heat the Ghee/Oil in a large, shallow, heavy pan.
• Stir in the Onions, Cardamom pods, Cinnamon, Cloves and Bay leaves. Cook over medium flame, stirring frequently, until the Onions begin to turn reddish brown, about 15 minutes.
• add the Ginger and Garlic paste and Green Chili stirring constantly and scraping the bottom of the pan, until the Onions are reddish brown.
• add Tomato,Turmeric&Red Chili.
• Roast the Coconut & Poppy seeds and make a fine paste.
• now add the paste of Masala and stir it well by adding Water to it,  Grind the Spices with Pestle and add to the gravy stirring constantly, for about 1 min or until the Spices release their Oil.
• Now add the Meat to it and mix well.
• Increase the flame to medium high and cook for a few minutes, making sure all the Meat is coated with the Spices, close the Lid and cook it for 25 minutes.
• add fresh Yogurt and stir it on a medium flame.
• Turn the flame to low.  Cover the pan and simmer the Meat for about 30 minutes, or until the Meat is very tender. If necessary, splash in a little water from time to time.  When the Meat is tender, add Salt to taste.
• Stir the Cream and cook until the sauce is thick.
• once the Meat is tender remove from the flame and garnish with chopped Coriander and Mint Leaves.

Serve hot with Bagara Rice, Butter Naan or Roti .

Aloo Baingan Methi ki subzi

Potato, Tomato, Brinjal (Eggplant ) and FenuGreek mixed curry

Ingredients: 

Potatoes: 100 gm
Tomatoes: 100 gm
Brinjal: 100 gm
Methi (Fenugreek Leaves): one small cup
Onion slices: one small cup
Green Chilies: 2 (slit into two pieces)
Ginger Garlic paste: 1 tsp

Curry Leaves: 4/5
Mustard Seeds:1/2 tsp
Cumin Seeds: 1/2 tsp
Red chilly powder: 1 tsp
Coriander powder: 1 tsp
Turmeric powder:1/2 tsp
Salt:1 tsp (according to taste)
Oil: 2/3 tbsp
Coriander Leaves:  1/2 cup

Preparation:

Take Potatoes, Brinjal (Eggplant), Tomatoes and cut them in to cubes and keep them in a separate bowls (specially Brinjal  & Potato cubes in a Salt water)

Take a nonstick pan and heat 2/3 tbsp of oil, when the oil is hot add Mustard and Cumin Seeds. Then add slices Onion , Green chilies and mix it. When onions change into light brown add Ginger Garlic paste, Turmeric powder, Red chilly powder &  Salt then add Tomatoes and stir it well Now add Methi Leaves(Fenugreek) and toss it. After a few minutes add Potato, Brinjal pieces and mix them well and keep the lid. After 3/ 4 minutes  mix them thoroughly. After 5 minutes add 1/2 glass of Water, mix it and keep the lid and let it cook on low flame till it done. Now add Dhania(Coriander powder)

Cook for 2 more minutes. At last add Coriander Leaves and switch off the flame. Now the Curry is ready.

Serve hot with Rice or Roti

Pulihora

 Pulihora or Tamarind Rice is called as Chintapandu Pulihora!!! 











Pulihora /Tamarind Rice is a traditional South Indian delicacy,  prepared with Seasoned Tamarind and other basic Ingredients during Festivals.


Ingredients:

• .5 cups Rice
• 2 tbsp. Oil
• 2 sprigs of Curry leaves
• 2 Red Chilies broken
• ½ tsp Mustard
• 1 tbsp Channa Dal / Bengal Gram
• 1 tbsp Urad Dal /Black Gram
• Fistful of Peanuts
• Generous pinch of Hing (Asafoetide)
• Salt as needed
• 4 tbsp Tamarind , thick Tamarind pulp (adjust to suit your taste)
• 2 Green Chilies slit 
• 1 tsp Turmeric 
• ½ tsp.lightly roasted Mustard seeds, Black pepper seeds, Fenu-Greek seeds, Cumin, Sesame seeds(Til) (Make a fine powder)-  These are the secret ingredients, which make the mixture of Pulihora very tasty.
• 2 tsp Lemon Juice

Method:

1. Heat a pan with Oil, add Mustard seeds, Peanuts, Bengal Gram, Black Gram and fry till golden, add Curry Leaves, Green Chilies & Red chilies . Fry till the Red Chilies turn crisp,Then add the powder of all Spices stir it well.
2. Add Hing(Asafoetida),Turmeric,Tamarind pulp, and Salt to taste.
3. Wash and soak Tamarind in hot water for some time. Squeeze and make a thick paste.  strain it & remove the Tamarind seeds and pulp.
4. Wash and Cook Rice till just done. Do not make the Rice mushy. Grains must be separated. Cool the Rice on a wide plate.
5. Cook till the mixture thickens otherwise Pulihora will be very moist.
6. on a low flame, add Lime juice to the Mixture, give a quick stir to the mixture.
7. Add the Mixture to the Rice and mix well. Do not mix while the Rice is hot.

1. Serve Tamarind Rice/ Pulihora with Onion Pakoda, Mirchi Bajji, mixed Dal Vada.

TIP: YOU CAN STORE THE MIXTURE IN THE REFRIGERATOR FOR FURTHER USAGE. 

KADDU KI KHEER

Make a delicious and healthy Hyderabadi Dessert in minutes with Kaddu (Bottle Gourd). This easy Kaddu ki Kheer

INGREDIENTS:

1. Milk 1 liter
2. Kaddu (Bottle Gourd) 1 Medium (grated)
3. Khoa 50 gm
4. Cashew nuts (kaju) 1 Cup (handful) grind to paste
5. Basmati Rice 1 Cup (handful) (soak in water for 30 mins)
6. Elaichi (Cardamom) powder pinch
7. Saabudana (Sago) 3 tbspns (soaked for 20 mins)
8. Sugar to taste
9. Green  Food Color 2-3 drops
10. Pineapple essence 1 tsp
11. Saffron (zafran) few strands
12. Almonds cut finely for garnishing(soak them a day before)

METHOD:

1. Boil grated Kaddu in water or Milk to almost done.
2. Dry Basmati Rice on a soft cotton cloth then grind it to granules and keep aside.
3. Boil Milk and add Cashew nut paste,Basmati Rice, Saabudana (Sago)
4. Keep stirring every now and then.
5. Add Elaichi(Cardamom) powder,few saffron strands.
6. When the Rice is almost done add cooked Kaddu to it and cook till desired consistency (it should be thick).
7. Finally add Sugar,Khoa,Pineapple essence,Green food color to it.
8. Garnish with Almonds and serve chilled .

MACHI KA SALAN

MURREL (SNAKE HEAD FISH)

I thought of making this wonderful and authentic Fish curry recipe from the Royal kitchen of Hyderabad . This cuisine prepared with exotic spices is quite popular in South India . Although there are different versions of this Fish curry recipe , I have prepared the one of the simple method that suits my palate adding some ingredients of mine . 

 Preparation time : 10 to 15 minutes

Cooking time : 20 minutes
Serves : 5

Ingredients :

1 lb Snake head Fish (Murrel)

2 cups Onion, chopped 

1  tsp Turmeric powder

1 tbsp Chili powder

2 tbsp Ginger Garlic paste

4/5 Curry Leaves

1/2 tsp Mustard seeds 

1/2 tsp Cumin seeds

1/2 tsp Fenu greek seeds

3 tbsp Tamarind pulp

1/2 tsp Jaggery /Sugar (optional)

pinch Asafoetida (Hing)

1/4 cup Coriander leaves, chopped

Salt to taste

3 tbsp Oil 

Roast the above ingredients:

1/2 tsp Coriander seeds 

1/2 tbsp Cumin seeds

1/2 tsp Fennel seeds

1/2 tsp Fenu greek seeds

8 to 10 Whole Black Pepper 

Preparation :

• Wash the Fish thoroughly, Marinate the Fish pieces with Salt , 1/2 tsp Turmeric powder, 1/2 tsp Chili powder & 1 tsp Garlic-Ginger paste.
• Dry roast the  Cumin, Coriander, Fennel, Fenu greek and Pepper seeds, add in a blender with chopped Onion with 1/4 cup Water and blend well to a fine paste.
• Heat  3 tbsp Oil  in a pan add Fenu greek seeds,Mustard seeds,Cumin seeds,Curry Leaves & Hing(Asafoetida)
• In the same pan, add  the Spice paste and fry well on medium flame till it is brown and aromatic and the raw smell of the Spices vanish . 
• Add 3 tbsp Tamarind pulp & 2 cups water and bring to a boil.Till Oil release next add the Fish pieces ,  Salt and cook covered for 10 to 12 minutes on low flame.  Add Jaggery/Sugar(optional) and  chopped Coriander leaves , cover and cook for another 3 to 4 minutes or until all the flavors blend in well. 

Serve with Plain Rice

Khadhu ka Dalcha

Hyderabadi food's so much around Non-veg that no one notices that the cuisine also has superb Vegetarian dishes.  Here's one of 'em Khadhu ka Dalcha.


Ingredients:

• 2 small cups soaked  Tuwar Dal (Yellow Lentils) 
• 1/2 cup Onions, finely chopped
• 3-4 Tomatoes, finely chopped
• 1 tsp Turmeric powder
• 6-8 Curry Leaves
• 1 1/2 tsp Ginger Garlic paste
• Salt -to taste
• 1 cup Water
• 1/2 tsp Red Chili powder
• 1 small size Bottle Gourd/Lauki (cut into long pieces)
• 2 Bay leaves (Tej Patta)
• Whole Garam Masala:-(Cinnammon- Dalchini, Elaichi-Cardamom, Cloves-Laung, Shahijeera-Black Cumin and Kawab Chini-Pepper Corn) 
• 3 tbsp Tamarind extracted pulp
• 1 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin
• 1/2 tsp Fenu greek seeds(Methi seeds)
• 2 dried Red Chilies
• 1 pinch Asafoetida (Hing)
• 2 tsp coriander leaves finely chopped for garnishing

Preparation:

FOR TENDERIZING DAL:

• In a pressure cooker, add Tuwar Dal, add Turmeric powder, 1/2 tsp Garlic-Ginger paste, 2 Tomatoes, 1 small Onion and  Water then pressure cook until the Dal is tenderized. Cook it for about 10 minutes or 3-4 whistles.

• Remove the steam of the cooker, mash the Dal by adding Salt, add Tamarind pulp, mix well, check if  Salt is required and keep aside.

FOR COOKING BOTTLE GOURD/LAUKI:

• In a pan, heat oil, add whole garam masala, bay leaves, onion slices and tomatoes saute for a while, add  ginger garlic paste and  saute well.

• Add Bottle Gourd(Lauki) slices, Salt , pinch of Red Chili powder, Curry leaves, Coriander leaves add 1 glass of Water and  cook till the Lauki becomes soft.

• Lastly mix everything together, Dal with Tamarind pulp and the cooked Kaddu, 
• Bring the whole mixture to a boil.

For Tadka(Tempering):

Take a small kadhai (frying pan) and pour some oil, let it heat properly then add chopped Onions, Fenu greek seeds, Mustard seeds.  Let the Mustard seeds pop then add Cumin, Curry leaves, dry Red Chilies and Hing.  Switch off the stove, add the Tadka to the Dal.

• Garnish with Coriander leaves.

Serve with Plain Rice or Bagara Rice.

 Note:  With same procedure you can add meat to give more flavor to make it delicious.

MUTTON ROGAN JOSH

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

Our exotic lamb curry is made in a true Kashmir style, and being one of the most popular dishes in India, it’s no surprise that it’s also one of the most popular dish.

Prep time:

15 min, plus overnight Marinate

Cook time:

6 Hours

Serves:

6

marinates  Mutton overnight before cooking slowly in a curried Yogurt and Tomato sauce

INGREDIENTS

• 1 kg mutton
• Ghee, to fry
• 2 Red Onions, roughly chopped
• 6 fat Garlic cloves, crushed
• 1 heaped tbsp freshly grated Ginger
• 1-2 Green Chilies
• Ghee, to fry
• 150 g natural Yogurt
• 1 Lime, Juice only

For the Spice mix

• 1 tbsp Fennel Seeds, toasted
• 1 tbsp Cumin Seeds, toasted
• 1 tbsp Coriander Seeds, toasted
• 1 tbsp Poppy Seeds, toasted
• handful Cashew Nuts, toasted
• 2 tbsp desiccated Coconut, toasted
• 1/2 tsp Cloves, toasted
• blade of mace, toasted (Japatri)

For the Curry

• Ghee, to fry
• 2 large Red Onions, finely sliced
• 1/2 tsp Turmeric
• 1 tsp Chili  powder (Kashmir chili )
• Salt  for Taste
• good grating of Nutmeg
• 1/2 tin canned chopped Tomatoes, blitzed
• 1 tbsp Tomato puree
• 1 large pinch Saffron
• 200 g natural Yogurt

To Garnish

• 1 handful chopped Coriander
• 1 handful chopped Mint Leaves

METHOD

1. In a blender, blitz the two chunkily chopped Onions, the Garlic, Ginger and the Chilies.
When you have a paste, fry it in a little of the Ghee over a medium Flame for about 10 minutes or until the Onion is Brown, sticky and well cooked.

2 Marinate Mutton with the fried Onion paste, Turmeric, Yogurt and Lime juice. Mix well and leave it to Marinate for a few hours or preferably overnight.

3.  Put the marinated Mutton and all the marinating juices in a pan with some heated Oil, and fry for about ten minutes.

4. For the spice mix: grind all the Ingredients together in a spice mill. 

5. For the curry: fry the Red Onions in a pan until golden, add some grated Nutmeg and the Spice mixer. Cook for a further couple of minutes. Then add the Tomatoes, Tomato puree and a pinch of Salt. 

6. Crush the Saffron in a pestle and mortar with 2 tablespoons of warm Water and pour into the pan. 

7. Add a little more warm Water to the pan and then pour in the Yogurt. Mix well, and pour the sauce over the Mutton . Cover it and cook it till the Mutton become tender.

8. Remove from the Flame and Garnishes with Mint & Coriander Leaves.