Pathar Kebab Recipe

This Kebab is an classic Hyderabadi dish. It is made with Lamb muscle meat marinated and cooked over Pathar (Stone)

 In India Pathar means Stone. A black Granite Stone about ½" inch thick.

optional u can cook it on Griddle/Oven.

Ingredients

Boneless Mutton -cut into flat pieces of approximately

 3/4 inch thickness,3 inch length &2 inch breadth -1 Kg (Meat)

Green Chilies ground to a paste -2/8

Pepper powder-1/2 tsp

Garam masala-1 tbsp

Garlic & Ginger paste-1 1/2 tbsp

Green raw Papaya skin ground into a paste-1 tbsp

Oil/Ghee(Clarified Butter) for greasing

Salt to taste

for Garnishing 

Onion-2

Lemon-2 

Mint & Coriander Leaves-1 cup chopped

Method

In  a bowl add boneless Mutton mix above the ingredients and leave it for Marinated 2-3 Hours.

take a flattish piece of rough Granite that is not too think.

wash the Stone and rest it on Bricks and heat this Stone with charcoals underneath.

sprinkle some Oil/Ghee on the surface of the Stone and place the Marinated Meat pieces.

Turn them a few times by greasing them occasionally  with Oil/Ghee. 

(opitional) You can shallow fry the meat in a Griddle/Oven.

Serve Hot with Onion,Lemon, Mint Leaves & coriander Leaves.

Khadi Masoor ki Dal – Hyderabadi Style

Easy, simple and comforting Food of my choice . Dal, Roti is my ultimate comfort food. I can survive on this menu for days. Masoor ki Dal is one of my very favourite recipe to go with Rice or Roti….Easy to make and no need to soak or pressure cook this Dal. Check out how to cook these Lentils in yummy way…..

INGREDIENTS:

• 1 cup Masoor dal/Red Lentils
• 1 Onion, finely sliced
• 1 Tomato, finely chopped
• 2 Green chillies slit length-wise
• ½ tbsp. Ginger-Garlic paste
• ¼ tbsp. Turmeric powder
• ½ tbsp. Red chili powder
• Salt
• Oil
• 1 tbsp. minced fresh Coriander leaves

PREPARATION:

• In a heavy bottom cooking vessel, add Oil and fry sliced Onions till translucent. Now add chopped Tomatoes and Green Chilies. Fry till they turn soft. Add Ginger-Garlic paste and fry for 1 more minute.
• Now add washed Masoor Dal(Red Lentils) along with Red Chili powder and Turmeric. Fry for 1 minute and add 2 ½ cups of water and cook covered on low flame till Dal turns soft.
• Add water if required (if the Dal is not cooked) and season with Salt.
• Add minced Coriander Leaves and turn off the flame. 
• Serve hot with Roti or Rice.

Stay tuned for some simple and yummy  recipes...

Stuffed Milk Poli

This is a authentic desert which taste so Rich and Creamy.everyone in my family loved it a lot..Traditionally you don't need to stuff the Poli's but i stuffed it with Khoya to make it even more special..You can make it for any special occasions..

I hope you will love it for sure..

Ingrediants:

Pal kova / Sweetened Khoya 

Cashews – 10 pieces for garnishing ( fried)

Oil for deep frying

For Dough:

All purpose flour / Maida – 250 gms

Rawa / Sooji / Semolina – 3 tbsp

Sugar – 2 tbsp

Oil / Ghee- 1 tbsp

Baking Soda – 1 tsp

Water as needed

For Milk Sauce:

Milk – ½ liter

Sugar – ½ cup

Cardamom / Elachi – 3 crushed

3 tbsp of Condensed Milk (optional)

Pinch-Saffron

Method:

Take all the ingrediants given for dough in a mixing bowl except water and mix well. Slowly add in water and make into a stiff dough. Cover with a bowl and let it rest for 30 mins.

Now take the dough out and roll it small balls of dough just like we do for making Puri and roll out thin discs of Puri.

take1 tbsp of some Khoya keep in the center and cover it with another edge of Puri Seal the edges with a fork.Do everything like this and keep a side.

Now fry this in hot Oil till light golden. Drain and set aside.

Mean time Make the Milk sauce. Take Milk, Cardamom, Sugar and Saffron in a sauce pan and bring it to a boil. Simmer it for 15 mins till it get little thicker and creamier. now u can add on Condenser Milk(optional) It should not get so thick, keep stiring often.

Pour this sauce over the Polis and garnish with fried CashewNuts.

Put into the fridge to chill.

Serve cold.

Gondh ke ladoo

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Gondh ke Ladoo   this traditional Winter delicacy is often had with a glass of warm Milk for breakfast, while some prefer to enjoy it as a Dessert after a nice meal!

Gondh ke ladoo is a very well known sweet dish in India. They are rich in taste and contents as they are made from edible Gum (Gondh) and Dry Fruits.
You would see them mostly in Winter season on all Sweet shops..

Ingredients  

• Gondh (edible Gum) - 200 grams ( 1 cup)
• Black Gram flour - 200 grams (1 1/2 cup)
• Sugar - 350 grams (2 cup)
• Ghee(Clarified Butter) - 250 grams (1 1/4 cup)
• Almonds - 40 to 45 pieces 
• Elaichi(Cardamom) - 10

Method
If the Gondh (edible Gum) pieces are too large then break them into small pieces.

Pour Ghee(Clarified Butter) in a pan(kadhai) and heat it,  put little amounts of Gondh(edible Gum) at a time to the heated Ghee (Gondh puffs up like a Popcorn in Ghee, fry Gondh on a low flame so that it is fried even in the inside).  Once Gondh is fried and puffed take out in a plate, repeat the process with the remaining amount of Gondh.

Roast the Black Gram in a wide pan till Golden Brown, take of from Flame and keep aside till it gets to normal temperature.  Now Grind the Black gram in to a fine powder.

Cut Almonds into small pieces,  now fry this Almonds in the remaining Ghee(Clarified Butter) 

Combine the powdered Sugar, fried Gondh, Cardamom powder, remaining 1 tbsp of Ghee and roasted whole Black Gram flour in a deep bowl and mix well.

Mix all ingredients together and divide the mixture into 15 portions and shape each portion into a round ball.

NOTE: if the Ghee quantity is not enough to make Ladoo you can add 1/2 cup of warm Milk to the mixture to make proper Ladoos

Serve or store in an air-tight container.

vermicelli-vegetable pulao

     

  

This Recipe is for basic and quick Breakfast. And doesn't take up much time to prepare also, especially if you clean, chop the Vegetables and  store them in Zip lock bag previous Night. Next morning it will be easy for you to serve this Tasty and filling Breakfast.

Ingredients:

• 200 g Bambino Vermicelli
• 50 g Potato
• 50 g Carrot
• 50 g Beans
• 50 g Onions
• 6 to 8 Green Chilies
• 1 bunch Coriander Leaves
• 1 bunch Mint Leaves
• 1/2 tsp Turmeric 
• 5 gm spices (Black Cumin, Cloves, Cardamom, Cinnamon & Black Pepper)
• 1 tsp Ginger Garlic paste
• 50 ml oil
• Salt to taste
• 1 Lemon

Method :

• Take a pan put some 1/2 tsp Oil then fry Bambino till golden brown and keep it aside.
•  Cut  Onions & Green Chilies in to thin slices.
• now take a blender add all dry Masala's ,Coriander Leaves and Mint Leaves make a fine paste. 
• take a pressure cooker add all Vegetables some Salt and boil it for few min about half cooked.
• Heat Oil in a vessel and add  Onions, Green Chilies and stir it for few min.
• When the Onions turns brown, add Turmeric,Garlic-Ginger paste and Vegetables  cook for 5 minutes,then add all Masala paste stir it  well till we get good Aroma .
•  lastly add Water (1 cup Vermicelli add 2 cups of Water). 
• Once Vegetables are cooked, add Salt and fried Vermicelli.
•  Cook Vermicelli till the Water gets absorbed.
•  Remove from flame and garnish with Coriander Leaves. 

NOTE:The cup should be same for measuring Vermicelli and water. 

Serve hot with Lemon Wedges..

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Prawns(Shrimp) Dum Biryani

                                         Prawn Biryani is a traditional Indian dish prepared by layering Spices, Shrimp/ Prawn and aromatic Rice. Prawn Biryani is very richly flavored dish and has all the flavors of an authentic Biryani. Its simple dish and you will surely love the taste of this luscious Prawn (Shrimp) Biryani.

Biryani is one of the enticing authentic dishes from the Hyderabadi Cuisine which has actually come from the kitchen of the Nawabs and Nizams that truly showcases its richness in food and flavors to make it an expensive delicacy that is served normally during Festive occasions or important Events.

Preparation Time : 10 mins
Soaking Time : 30 mins
Cooking Time : 40 to 45 mins
Serves : 3 

Ingredients:

Basmati Rice - 1 cup

Oil - 2 tbsp

Ghee - 2 tbsp

Onion - 2 large sliced thinly & fried 

 

Green Chili - 2 slit

Ginger Garlic Paste - 1 tbsp

Chili Powder - 2 tsp

Coriander Powder -1.5  tbsp

Salt to taste

Coriander leaves - 1/4 cup finely chopped

Mint Leaves - 1/4 cup finely chopped

Garam Masala whole 

Saffron a pinch

Warm Milk - 4 tbsp

For Marinating Prawns:

Prawns(Shrimp) - 20 medium size

Chili Powder - 1 tsp

Turmeric Powder  - 1/2 tsp

Salt to taste

Ginger Garlic Paste - 1 tsp

fried onion 

Curd / Yogurt - 3 tbsp

Lemon juice -1

Garam Masala Powder - 2 tsp

Method:

Wash and soak Basmati Rice for 30 mins. 

for Marination take a bowl add Curd crush the Onion mix all together now add Chili powder,Turmeric powder, Garlic Ginger paste,Garam Masala powder,Lemon juice,Salt & Prawns(Shrimp) .

Mix the Prawns well then marinated  for 30 min .

Soak Saffron in warm Milk and set aside.

take a pan by adding Oil 1 tsp then add whole Garam Masala fry for a minute .

now add 3 cup of Water bring it to boil by adding Salt to it and when it reached to Boil, add Rice and cook for 7 to 8 mins till the Rice is 95 percent cooked. Drain and set aside.

Heat Ghee and Oil in a Copper Lagan(Handi)  in which we are going to make Biryani.

first add Marinated Prawns(Shrimp) on a top add fried Onion 1/2 cup and Oil then layer of cooked Rice repeat the same process by layering the reaming prawns & cooked Rice,Coriander,Mint Leave and the Saffron Milk on the top.

Cover the lid very tightly and put the Lagan(Handi) on very low flame for 10 to 15 mins.

delicious Prawns(Shrimp) Dum Biryani is ready to serve. 

 Serve it hot with Raita & Shorba.

                                                                                  Wish you a great health!!! 

  

KUKU (egg omelette)

                                                        the eggs and herbs are mixed It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an  open faced omelette .                 






 Ingredients

200 g Spinach

50 g Parsley 

50 g Dill 

30 g Coriander

50 g Spring Onion, finely chopped

2 cloves of Garlic, crushed

8 Eggs

2 tbsp Plain Flour

1 tsp Turmeric

Salt & Pepper

Oil for frying

Method

1) Wash the Spinach and Herbs and dry them well in some kitchen paper, in a salad spinner. This stops the Omelet going spongy. Then chop all the Vegetables as finely as you can. To make it easier simply whack them in a food processor and blitz for a few seconds until they are finely chopped.

2) Crack the Eggs into a large bowl and lightly beat them. Add the Turmeric, Flour and season well with Salt and Pepper.

3) Add the chopped Spinach and Herbs to the Eggs and give everything a good stir.

4) Put a medium size frying pan on the hob and let it heat up for a minute before adding approximately a good quantity of Oil to coat the bottom of the pan. Add the Spring Onions and Garlic to the pan and gently fry over a low flame for a two minutes until they have softened.

5) Pour in the Hereby Egg mixture. Cook over a low heat for about 5-10 mins, until the Omelet is firm almost all the way through and then finish . 

NOTE: Cut the kuku (Omelet) into Eight pieces and carefully flip each piece.  

Serve it hot 
                           

Phool Makhana Kheer (Fox nut Pudding)

Rich in Protein and Calcium, Phool Makhana or Fox-Nut combines beautifully with low-fat Milk to make a creamy and delicious Kheer. A lacing of Nutmeg powder and Saffron lends an aesthetic touch to the Makhane ki Kheer, making this a memorable Dessert that lingers on your taste buds. Makhana is also a great choice for weight-watchers as it is low in fat.



Ingredients

25 gm Fox nut (Makhana)                                  
1/2 liter Milk
1/2 cup Milk cream
2 Cardamom , crushed
1/2 cup Sugar or as per taste
1/2 cup chopped Nuts
1/2 cup Clarified Butter(Ghee)
1/2 tsp Nutmeg powder
Saffron pinch

Method:

Heat Clarified Butter(Ghee) in a Wok, add Fox Nut and roast them on low flame for 5-7 minutes till slightly golden in color.Cool and blend gently for 1 minute to make  granulated powder.

Roast chopped Nuts in the same Wok for 5 minutes and keep aside.

Boil Milk with Cream in a heavy bottom pan . As it starts boiling add crushed Cardamom,Nutmeg powder and ground Fox Nut powder. Let it cook for 5 minutes

Add Sugar and cook it for 10-15 minutes on low flame till it thickens

Remove from stove and keep in refrigerator for 1 hour.

Serve chilled with adding chopped nuts on the top.