Khatti Dal

Khatti dal is the most common side dish in hyderabad and it is made with lentils. This is made with toor dal or masoor dal, mostly it is in running consistency. Khatti dal means tangy lentils. I prefer eating khatti dal with roti or fulkas. Recipe is simple and quick to make. Many prefer this khatti dal with rice and with any non-veg fry. Here is the recipe.

Ingredients:

Toor dal/Masoor dal 1 cup
Onion 1 chopped
Tomato chopped
Green chillies 4
Turmeric powder a pinch
Tamarind a small piece

Pressure cook all the above ingredients. The dal has to be soft and mash the dal.

For seasoning :-
Rai/mustard seeds 1/4 tsp
Zeera/cumin seeds 1/4 tsp
Curry leaves few

Season the dal with the above ingredients and garnish with coriander.

Tomato chutney

This is simple chutney which can be made in bulk and can refrigerate it. Can be eaten with dosa, idly and any with South Indian dishes.I prefer eating with hot rice and ghee...yummyyyyy.

Ingredients:

Tomatoes 3
Salt to taste
Oil 3 tbsp
White vinegar 6-7 tbsp

Method:

In a pan take oil, when hot add chopped tomatoes and sprinkle salt  . Cook until oil oozes around.

Then add salt and mix well.

Let it cool down and add vinegar.

Mix well and store in a air tight container.

Tamatar Ka Salan

  

One more delicacy of Hyderabad which goes very well with Hyderabadi bagara chawal or hyderabadi vegetable dum biryani. I am always found of eating the cooked whole tomato. My m-law uses whole tomato in fish pulusu and i just love to eat the whole tomato.

Ate tamatar ka salan for the first time at a wedding of my husband's friend. Then I totally forgot about this curry. Recently i read someone mentioning about tamatar ka salan in a fb page which I follow. Last Friday I wanted to make a elaborate dinner for us and opted to prepare tamatar ka salan and vegetable dum biryani. It's a lengthy process to make this curry but it's worth making it. The gravy is rich and tangy. Here is the recipe:-

For gravy:-

Peanuts 5 tbsp
Sesame 5 tbsp
fresh coconut powder 5 tbsp

Dry roast the above ingredients and make a fine paste.

Other ingredients:-

Oil
Mustard seeds/rai 1 tsp
Fenugreek seeds 7-8 seeds
Curry leaves few
Red chilly whole 2
Onions 2 chopped
Ginger garlic paste 1 tbsp
Turmeric powder 1tsp
Red chilly powder 2 tbsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Green chillies 3
Tamarind juice extracted from a lemon size ball of tamarind.
Coriander leaves chopped
Mint leaves chopped
Salt

Whole tomatoes 6-7

Heat oil. Add mustard seeds,fenugreek seeds. Then add onions. Saute until golden brown colour.

Add curry leaves and green chillies. Then add ginger garlic paste,coriander powder,turmeric powder and cumin powder. Sauté for two minutes.

Then add peanut and sesame seeds paste. Mix well and add 2 cups of water.

Cover and cook on low flame for 30 minutes.

Then add tamarind juice, coriander leaves and mint leaves. Let it cook for 5 minutes. Add salt.

Slice the top and bottom of the tomatoes, just a inch of it. Drop each tomato into the gravy.

Cook for 5 minutes. No need of cooking tomatoes well.

Note:-Recipe from vah chef.

Hyderabadi Dum Ka Chicken

This is one more  delicacy of hyderabadi cusine which is must for any functions in hyderabad. Chicken is cooked in a slow flame for 45 minutes. The vessel is sealed with dough similar to dum biryani preparation so that steam doesn't escape and chicken is cooked slowly. Here is the recipe:-

Ingredients:-

Chicken 1 lb
Oil 4 tbsp
Chopped mint 1/4 cup
Chopper Coriander 1/4 cup
Fried onions 2
Green chilly paste (paste of 4 chillies)
Ginger garlic paste 2 tbsp
Curd 1/4 cup
Cinnamon stick 1 inch pc (2)
Cardamom 2
Cloves 4
Shahi zeera 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1 tbsp
Salt to taste
Chirongi and cashew paste (take 2 tbsp of chirongi and 10-12 cashews and make a fine paste)
Lemon juice 2 tbsp

Mix all the ingredients and add 1 cup of water. Keep in the fridge for 3-4 hours.

Method:-

Take a heavy bottom vessel. Place the chicken marination in it.

Place the vessel on the flame. Seal the lid with dough such a way that the steam should not escape.

Let it be on high for 3 minutes and put it on a medium heat for half an hour.

Then place a pan under the vessel and cook for another 15 minutes.

Serve hot with rice of your choice or rotis.

Hyderabadi Haleem

 

 When i was kid we used to eat haleem once or twice during ramazan and in my mom's friend's kids marriages. I remember my mom too made this at home. Now during ramazan you get to see many irani cafes and small restaurants sell haleem. At some outlets one has to stand in a queue to buy haleem.  They are many famous restaurants who sell haleem like Pista house, cafe 555, Shah Ghouse, cafe bahar, sarvi, paradise and bawarchi. 

I ate haleem 3 years back before coming to Canada and my fb page is getting flooded with haleem pics this year. I was going into self pity mode. Then i thought let me check if my favourite chef did any video of haleem.  Woh allll he did chicken and mutton haleem videos and he makes it so simple too. I love Vah reh vah chef and he is a boon for the people who are living outside and don't have access to hyderabadi food in particular street food. I may be wrong in saying haleem as street food but the haleem outlets can be found in each and every corner of the gallis in hyderabad. 

Making haleem is a tedious process and it does take much time. But the end results will be superb and worth the time invested in making this. This is a quick method of making haleem from sanjay thuma of vah reh vah chef. Here goes the recipe and the ingredients:-

Ingredients:-

Lentil and masala powder 

Kabab chinni 10

Pepper 10

Cinammon 1 inch

Cloves 2

Shahi zeera 1/4 tsp

Green cardamom 3

Cummin 1/4 tsp

Udad dal 2 tbsp

Seasame seeds 1 tbsp

Moong dal 2 tbsp

Masoor dal 2 tbsp

Channa dal 2 tbsp

Almonds 10 

Oats 3 tbsp

Broken wheat / dahlia/godum rava 1/2 cup

Make powder of all the above

Chicken bone less

Ghee 5 tbps

Green chillies 5

Onion 2

Ginger garlic paste 2 tbsp

Curd 2 tbsp

Chicken stock 2 cups

Mint leaves chopped

Coriander leaves chopped

Lime juice 1 tbsp

Boiled egg

Cashew

Salt to taste

Slice onions and deep fry them.

Method:-

Take ghee in a cooker. Add ginger garlic paste. Saute until ginger garlic paste loose its raw smell.

Now add chicken. Mix well. Add chicken stock. Add fried onions and keep some aside for garnishing.

Add curd,green chillies,chopped coriender and mint. Add salt.

Mix well. Now add the lentil and masala powder. Mix while adding the powder.

Let it come to boil. Mix throughly. Cover the cooker with the lid and cook for 2 whistle.

After 2 whistle reduce the flame to slow and cook for 45 minutes.

After 45 minutes with a potato masher mash the chicken.

Mix throughly, adjust salt.

Once you get the right consistecny add the rest of the ghee and lime juice.

Serve haleem with egg,fried onions and cashew.

Believe me this is very simple, only hard part is mashing with the potato masher. As you mash it while it is getting cooked, there are chance of the steam hitting your hand so be careful. What i did is i switched off the stove, placed the cooker on the floor and i mashed it with potato masher, it doesnt take much time as chicken is cooked for 45 minutes.

Egg Puff

Egg puffs....takes you back to your college days. Money given by mom is well spent at the bakery next to your college. And also any visit to a local bakery end up in buying puffs and dil kush. I have been told by the friend to use puff pastery sheet for the puffs. Have used it quite a few times and very satisfied with the out come. This recipe calls in for very few ingredients and can be done in 30 minutes. Here goes the recipe:-

Ingredients:-

Puff Pastry  8 square sheets
Boiled eggs 4 sliced into half
Butter 2 tbsp
Egg 1 beaten

How to make the puffs

Sprinkle salt and pepper on the sliced eggs. You can sprinkle anything of your choice, like chat masala,fried onions,red chilly powder or anardana.

Take one square sheet of puff pastry. Place the half slice of boiled egg. Apply water on two sides of the sheet and bring them together over the egg and stick it.

Make all the puffs similarly.

Pre-heat oven at 325 degrees celcuis.

Apply butter on a baking tray.

Place each puff on the tray. Apply egg on the each puff.

Bake it for 20 minutes.

Serve hot with any sauce of your choice.

Hyderabadi Kheema Biryani

Here i come again with Biryani. The one and only hyderabadi Biryani. Biryani comes in many variations, kachi biryani, pakki biryani,kheema biryani and prawn biryani. Prawns biryani is not that famous but yes the other biryanis of hyderabad are most sort by the foodies.

I never get bored when it comes to making biryani. And husband too loves to make them. These days he is more into cooking and tries a lot of recipes. This biryani too he made, i just helped him in mixing the biryani just before eating it. This biryani is little lengthy but its worth the hard work. Yummiest biryani i have ever ate.

When it comes to kheema biryani my elder sister loves it, when ever we went  to restaurant she used to order it. So this post is for her.

Ingredients:-

Kheema curry:-

Kheema (mutton) can replace with chicken kheema 1 lbs
Onions chopped 2
Green chillies 3 chopped
Ginger garlic paste 2 tbsp
Coriander powder 2 tbsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Green peas 1/2 cup
Coriander leaves 1/4 cup chopped
Mint leaves 1/2 cup chopped
Tomato paste (1 small tomato)
Salt to taste
Oil 4 tbsp
Ghee 2 tbsp

For Rice

Basmati rice 1 1/2 glass (i used a regular water tumbler)
Oil 5 tbsp
Salt to taste
Potli Masala ***
Onions sliced 1
Green chillies 3 silted
Coriander leaves few
Mint leaves few

Potli Masala ***

Dagad phool little
Cinammon 2 1inch pcs
Cloves 4
Biryani leaf 2
Pepper 10-15 pods
Elachi 2-3 pods
Shahi zeera 1/4 tsp
Star anise 1

Take a muslin cloth and keep all the above masala in the middle of the cloth, gather four edges and tie it tightly.

Lets make the kheema first

Take oil and ghee in a cooker. Add onions and green chillies.

Sprinkle salt as it assist in frying the onions quickly.

Once onions are fried, add coriander and mint leaves.

Fry for a while. Add kheema. Mix well.

Add ginger garlic paste. Mix thoroughly and let the raw smell of ginger garlic paste goes.

Add coriander powder,cumin powder,red chilly powder and garam masala.

Then include 1/2 cup of water and pressure cook for 2 whistles.

Once cool add peas, tomato paste and cook for a while until a thick gravy. You know it when oil starts coming oozing out from the edges.Put the flame to min.

Now lets make the rice

Now take a heavy bottom pan with oil in it Once hot add onions and green chillies. Saute for a while and add the potli masala.

For 1 1/2 glass of rice take 3 glasses of hot water.

Add 3 glass of hot water to the onions. Add coriander leave and mint leaves. Add salt and 1/2 tsp of lime juice.

When water starts to boil add rice. Simmer until the rice is done.

Now spread the kheema on top of the rice. Cover and cook for 5 minutes in a low flame.

Switch of the flame and let it rest for another 5-6 minutes.

Mix gently and serve hot with raita and raw onions.

This recipe is from my fav chef Sanjay tumma (Vah reh Vah chef)

Restaurant Style Chicken Biryani

My family loves biryani and we make biryani every week on Sundays. This is Sanjay Tumma recipe and it's a restaurant style biryani. All spices are grounded into fine powder so that while eating you don't get whole spices in the biryani. Here goes the recipe :-

Ingredients :-

Spice powder***

Dagad phool
Pepper 1/2 tsp
Biryani leaf 3
Cinammon 2 inch pc
Cloves 5
Star anise 1
Shahi zeera 1 tbsp
Black cardamom 2
Mace two small pcs

Make a fine powder of all the above ingredients.

For marination:-

Chicken 1 pounds
Curd 1 cup
Salt to taste
Oil 1/4 cup
Spices powder ***
Coriander powder 2 tbsp
Cumin powder 1 tbsp
Red chilly powder 1 tbsp
Turmeric powder 1/2 tsp
Coriander leaves 1/2 cup chopped
Mint leaves 1/4 cup chopped
Lemon juice (half lemon)
Fried onions 2
(keep some for later use)

Marinate over night

Other ingredients:-

Safforn few strands
4 tbsp of warm milk
Rose water 1 tbsp
Wheat flour
Water

Make soft dough with wheat flour and water.

Soak safforn in warm milk.

Soak basmati rice 2 big glasses for one hour.

After one hour boil water in a heavy bottom pan .Add 2 tbsp of oil, 1 tbsp of Shahi zeera and bay leaf (2)

Add enough salt in the water. The water should be salty.

In a thick bottom vessel take the marinate chicken and press it firmly to the bottom of the vessel.

Once water boils add the soaked rice. Cook till the rice is half done. Take the rice from the water and spread it on the chicken.

Sprinkle safforn soaked milk and rose water on the rice.

Spread fried onions.

Seal the vessel with dough. And place another bowl with water on top of this bowl.

Cook on high flame for 5 minutes and reduce the flame to medium and cook for 30 minutes.

Check if the steam is coming out. The steam should not escape. The raw chicken will get cooked in the dum.

Half an later switch off the flame and let it rest for another 10-15 minutes. Serve hot with mirchi ka salan and raita.

Hyderabad Vegetable Dum Biryani

I know for some it is boring to eat veg biryani. But once a while pure non-vegetarian should eat some veggies. My husband doesn't like veg biryani. When he is working on sunday's/saturday's i make veg rice/pulao/biryani. This is not as famous as Hyderabad Chicken/Mutton dum biryani among non-vegetarians but famous with people who don't non-veg.

Ingredients:

Ingredients for marination

Veggies- Carrot
             Potato
             Beans
             Peas
             Cauliflower
Curd 1 cup
Ginger and garlic paste 2 tbsp
Salt to taste
Red chilly powder 1 tsp
Shahi zeera 1/4 tsp
Clove 2
Cinnamon 1/4 inch stick
Marathi Mooga 1
Star anise 1
Chopped Mint leaves  1/3rd cup
Chopper coriander leaves 1/3rd cup
Fried Onion 1/2 cup
Oil 2 tbsp
Green chilies 2

Marinate for 1 hour.

Basmati Rice 2 cups
Shahi zeera 1 tsp
Clove 2
Cinnamon /4 inch stick
Green chillies 2
Coriander and mint leaves few

Soak rice with the above masala for 1 hour.

For layering

Fried onions 1/4 cup
Saffron soaked in milk
Dagad Phool little
Biryani leaf 1
Lemon juice 2 tbsp
Coriander and mint leaves chopped few

Method:-

Take a pan. Add 4 tbsp oil. Add the marinate veggies. Cover and cook until gravy forms.

Cook rice until it is 3/4 done. Drain the water from the rice.

On the veggies sprinkle lemon juice,dagad phool and bay leaves.

Spread rice on the veggies.

Sprinkle saffron water.

Spread fried onions,coriander leaves and mint leaves.

Cover the bowl with foil and cook on dum for 1/2 hr on low flame.

I always place a pan under the bowl so that the flame doesn't reach the bowl directly and the biryani is cooked on low flame without vapors escaping.

Enjoy biryani with raita and mirchi ka salan.

           
           

Lukhmi

Lukhmi is a authentic starter of Hyderabad cuisine.Husband's friend how owns a Irani cafe near my place makes a excellent lukmi. Unlike to regular shape of square he makes triangle lukmi. When i was in hyderabad and didnt make anything for breakfast husband used to get the lukhmi for us. Lukhmi is my mom's favourite too and it taste yummy if it is eaten with raw onions.That friend my of husband makes both kheema and aloo lukhmi. Alo lukhmi i feel is quite similar to samosa.Here is the recipe :-

What you need?

Mutton mince 1 pound
Ghee 3 tbsp
Onion 2 chopped finely
Ginger 1 inch chopped finely
Green chillies 2 chopped finely
Oil for deep frying
Oil 3 tbsp

The stuffing:

Take 3 tbsp of oil in a pan. Add ginger,green chillies and onions. Fry until golden brown.

Add  mutton mince.Add red chilly powder and garam masala powder.Add salt. Cover and cook until the minced is cooked and there is no moisture left.

For the dough

Maida 2 cups
Semolina (sooji) 1/2 cup
Shahi zeera 1 tsp
Curd 2 tbsp
Salt to taste
Water to make dough

Make a soft dough. Keep aside for half an hour.

How to make lukhmi?

Make thin rotis. Apply water on the edges. Place a 1 tbsp of the mince stuffing and seal the edges.

Deep fry in batches in hot oil and serve with onions.

Golkonda Biryani and a Celebration

25th jan 2009 was the day i posted my first recipe Capsicum Rice. The journey continued for last five years and made me a better person, i should say a better cook. Learnt a lot and learning continues.....

The stats says: 5 years of blogging
                      363+ recipes
                      385 readers
                      729634 hits

I would like to thank all my readers, without you all i wouldn't have completed five years of blogging...

And also i would like to thank my mom for been my inspiration to cook...My mom was a working women and every day morning i used to assist her doing small things in our kitchen. Had my mom shooed me from the kitchen i wouldn't have learnt cooking.

Then i would like to thank my husband and kids. In particular husband been a foodie who loves food and of lately trying out recipes and giving me break. Lastly but not the least my kids, who bear with me when i am taking pictures of the food to post in on my blog.

Today i am posting biryani done by my husband. Most of the hyderabadi who visited hotel golkonda would have tasted their biryani. When i used to work in hyderabad i used to have monthly meetings in hotel Golkond and i used to eat. Now its almost a decade i went their and almost forgot the taste of the biryani their.

Husband was browsing youtube videos and chanced upon  golkonda biryani recipe. So he made it and i should say it was awesome. The colour,texture and taste was awesome.

 What is needed ?

Mutton 1 pound
Ginger garlic paste 2 tbsp
Mint chopped half a cup
Coriender leaves half a cup
Curd 2 cups
Oil 3 tbsp
Fried onions 1 cup
Salt to taste
Raw papaya paste 1/2 cup
Green chilly paste 2 tbsp

Marinate all of the above ingredients for 1-2 hours.

For rice

Basmati rice
Cinnamon 2 inch pc
Cloves 4-5
Elachi small 3-4
Mint chopped half a cup
Coriander half a cup chopped
Salt to taste

Take all the whole masala in a big bowl with water. Let the water comes to a boiling point. Add basmati rice. Cook until the rice is half cooked. Switch off the flame.

Other ingredients which are required are:-
Star anise 2
Biryani leaf 2
Patter ka phool little
Marathi mooga 1
Fried onions few
Mint and coriender leaves
Safforn soaked in warm milk
Lime juice 1/4 cup
Ghee 1/2 cup
Garam masala powder 1 tbsp

Now add star anise, biryani leaf, patter ka phool,marathi mooga and fried onions to the mutton.Then take out the rice from the water and spread it on the mutton. Pour ghee on the rice. Sprinkle lime juice,garam masala powder,fried onions,mint and coriander leaves.

Lastly add milk and saffron.

Cover it with foil and cook on high flame for 5 minutes and low the flame to minimum and cook for 30 minutes.

Biryani is best eaten with mirchi ka salan and raita. But if you are lazy like me biryani can be relished with only raita. ;)

Osmania Biscuits

Osmania biscuits got its name from the last ruler of Hyderabad, Mir Osman Ali Khan. Osmania biscuits is served in all the irani cafe in hyderabad. Anyone who is born or lived in hyderabad would have tasted these biscuits. Today my uncle who lives in US posted a picture of Osmania biscuits on his facebook wall. I re-collected my childhood when my dad and mom used to get these biscuits for us. The Irani cafes in hyderabad is in particularly visited by men, women rarely go there. When i was a kid we used to have cafe at the end of our lane. And we used to take 0.25 paisa and buy these biscuits. After marriage husband to used to get these.

This is my first attempt to make these biscuits. And i should say the taste was awesome and house was smelling like we are in a bakery. Osmania biscuits are very soft and just melts away in the mouth.Here goes the recipe.

Ingredients :

Plain flour 1 cup
Custard powder 1/4 cup
Icing sugar 1/2 cup
Butter 1/2 cup
Elachi/cardamom powder a pinch
Baking powder a pinch
Milk 1/4 cup
Salt a pinch
Saffron  few flakes
Milk 3 tbsp

Method:-

Soak saffron in 3 tbsp of warm milk.

Take butter in a bowl. Beat the butter until fluffy. Add icing sugar and milk. Mix it very well.

In a bowl add flour, custard powder,salt and cardamom/elachi powder. Mix well and add this to the butter mixture.

Make a smooth dough. The dough should be very soft.

Take a butter paper and roll out the dough into a 1/2 inch thick. Cut the biscuit with a 2 1/2 inch cutter. I didn't had a cutter so i used a small lid to the cut the biscuits.

Line the cookie tray with a parchment paper. Place the biscuits on the tray with little spacing between each biscuits.

Pour the safforn soaked milk on the unbaked biscuits and let the biscuit get the milk coat. And drain the excess milk from the tray.

Bake for 13 minutes at 170 degree Celsius.

Serve with tea or having it just like that.

Hyderabadi Kheema

It's been a while i updated my blog. Was quite hectic since last few days. Wrote few post  on my Iphone while commuting home from my work place. These day i am using my iphone to take pictures and those pictures doesn't match with the pictures one can see on other blogs and websites. Here goes another famous recipe from hyderabad, hyderabadi Kheema, the spicy and tasty side dish goes every well with hot tandoori nana or roti.

Ingredients:

Keema/mutton mince 500 gms
Onions chopped 2
Green chillies chopped 2
Curd 1 cup
Turmeric powder a pinch
Ginger garlic paste 2 tbsp
Garam masala powder 1 tbsp
Coriander powder 1 tbsp
Zeera powder 1/2 tsp
Pepper whole 6-7
Bat leaf 1
Tomato 1 chopped finely
Salt to taste
Oil 3 tbsp

Method

Marinate kheema with ginger garlic paste, curd,salt,turmeric powder,red chilly powder and garam masala powder for 1-2 hours.

Heat oil in a pan, once hot add onions, green chillies,pepper and bay leaves. Fry till onions are brown in colour. Now add tomatoes and fry till oil start coming out of the tomatoes.

Now add the marinated kheema. Mix thoroughly and cover the pan. Usually water is not required when the pan is covered by lid. The kheema will get cooked with its own water and curd.
Water can be added if the kheema is not cooked. Add enough water and close the pan with the lid.

Serve hot with rice or roti :)

Khichdi Keema Khatta

This combo is authentic dishes of a hyderabadi household. I never ate this combination of Khichdi keema and khatta. I chanced upon Chowder Singh facebook update regarding this combination and he posted video of these dishes. Husband used to eat this in Dubai and he encouraged me to do this. I made these for lunch and believe me it was not at all heavy, it was scrumptious meal.

Ingredients for Khichdi

Raw rice 1 cup
Masoor/ tuvur dal 1/2 cup
Ginger garlic paste 1 tbsp
Green cardamom 2
Cloves 2
Onions sliced 1
Green chillies 2
Oil 2 tbsp
Turmeric powder 1/4 tsp
Salt to taste

Method:

Soak rice and dal for an hour.

Heat oil in a cooker. Add cloves, cardamom , green chillies and  onions. Sauté until onions are fried.

Then add ginger garlic paste and saute until ginger garlic paste is cooked.

Add soaked rice and dal. Sprinkle turmeric powder and salt. Mix well.

Add enough water and pressure cook until done. For one glass of rice i add 2 glasses of water. Here i added 2 1/2 glass of water.

Ingredients for Kheema

Kheema minced 1/4 kg
Onions 1 sliced
Green chillies 2
Kasuri methi 2 tbsp crushed
Garam masala powder 1 tbsp
Coriander powder 2 tbsp
Curd 1/2 cup
Ginger garlic paste 1 tbsp
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Tomatoes 1 chopped finely
Oil 2 tbsp
Salt to taste

Method:-

Fry onions and green chillies until transparent.

Add chopped tomatoes. Then add all the masala, turmeric powder and saute until oil starts leaving the pan.

Then add curd to the above. Saute for a minute.

Include kasuri methi and fry for some more time.

Than add kheema and salt.

Mix well and add enough water. Cook until kheema is cooked and water has dried up.

Ingredients for Khatta

Onions slice 2
Green chillies 1 chopped
Coriander leaves few
Garlic 2 chopped
Tamarind juice 2 cups

Mix all the above. Season with the following ingredients.

Oil 1 tsp
Rai 1/2 tsp
Zeera 1/2 tsp
Curry leaves few
Red chilly 2

Banjara Mutton

Husband is totally a foodie....He loves to see food pictures and he follows many food sites, food channels and hotels on Facebook. He chanced upon a page of Chowder Singh. Excellent website on Hyderabad street foods and other regional foods. I love to see his videos of street food of hyderabad, they take me back to my memories in hyderabad during my college and working days....The chat at Gokul chat bandar....Burger at Universal....Mutton/Chicken puffs at gulf bakery.....Karachi biscuits.....chai at Irani cafe.....Lukmi at a cafe in Sainikpuri....Biryani at Paradise.....Gol gappas at a stall near my house....Pava bhaji at the same stall.....not to forget Goli Soda in summer.....sugar cane juice with lots of ice.....Mirchi baji....Alo toast opposite Anjali theatre....

When i was browsing Chowder Singh website i chanced upon a video of Banjara Mutton. Two lambada couple show how to make banjara mutton. We all loved the taste of banjara mutton. The was totally different to what we eat every day. Here is the link for Chowder Singh website and here is the link for Banjara Mutton.

Ingredients

Mutton 1/4 kg
Oil 4 tbsp
Onions sliced 2
Tomato paste 1 cup
Bay leaf 1 powdered
Cinnamon 1/4 tsp
Red chilly powder  1 tbsp
Salt to taste
Turmeric powder 1/4 tsp

Paste 1

Coriander leaves few, garlic 3 and Coconut 1/4 (fresh). Make smooth paste.

Paste 2

Poppy seeds 1 tsp, bay leaf, cinnamon, ginger  1/2'' pc and roasted channa dal (putnalu pappu). Make smooth paste.


Method:

Take a deep bottom pan. Fry onions without any oil until they are charred a bit.

Now add oil. Add coconut paste (paste 1). Saute until oil comes out.

Than add paste 2. Saute for a 3-4 minutes.

Add raw tomato paste. Add red chilly powder and salt.

Let the masala cook for 3-4 minutes.

Add mutton. Mix well and add enough water. Now add turmeric powder.

Let it cook for 40-50 minutes or until the mutton is soft and tender.

Serve hot with rice.

Moz Ka Metha

This year blogging took a back seat. Was too busy in last few months that i didn't post anything. Only 36 posts were posted compared to last year's 57 posts. Hope this coming year  i will be active in blogging. This year i completed 4 years of blogging (personal blog) and Jan 26th next year i  will complete 4 years in food blog. Learnt a lot from the fellow bloggers about different cuisines. By seeing you all I got guts to attempt the recipes which i would not have done it without seeing your recipes or the pictures or reading your post.

A big thanks to all my friends,bloggers and readers...

Ending this year with a dessert a true hyderabadi style of serving desert after a sumptuous meal. Moz Ka Metha which means Banana sweet. This is a authentic recipe from Hyderabad and calls for very few ingredients similar to Kubani ka Metha and Double Ka metha. Here goes the recipe :-

Sweetened condense milk 1 tin (medium)
Milk 1 cup
Ripe Banana 2
Ghee 1 tbsp
Cardamom powder 1 tsp
Saffron few strands soaked in warm milk
Pistachio few (soaked and skin peeled)

Serves two.

Method:-

In a non stick deep pan take condense milk and milk and let it cook for 10-12 minutes on low flame.

Meanwhile slice banana pieces and slightly roast banana pieces with 1 tbsp of ghee into light brown colour.

After 10-12 minutes of cooking slowly add banana pieces into milk. Let it cook for 5-6 minutes. Check if banana pieces are soft enough. They should not be over cooked.

Once banana pieces are soft enough and the milk has thicken remove from the stove.

Add cardamom powder and saffron strands along with milk.

Sprinkle pista on top and chill until you serve it.

It taste very good if it is chilled.

Serve chilled after a sumptuous lunch/dinner.

HAVE A WONDERFUL NEW YEAR