Hyderabadi Recipes
Hyderabadi Fish Recipe
Ingredients
1. Fish (2-3cans)
2. oil (4tbsp)
3. bay leaves (2)
4. split green chilies (4)
5. sugar (1/2tsp)
6. salt (to taste)
7. coconut milk (1c)
8. garam masala (1tsp)
9. melted butter (1 1/2tsp)
For paste:-
1. Ginger (3cm piece)
2. red chilies (5)
3. cumin seeds (3tsp)
4. aniseed or saunf (2tsp)
5. turmeric powder (1tsp)
6. coconut (2-3tbsp)
7. tamarind (1lemon size)
Make a paste of all these ingredients in a blender.
Method of preparation:-
1. Take a pan, heat oil in it. Add bay leaves, split green chilies and the paste or blended mixture. Fry them until the oil starts to separate. This will take around 10 -12 minutes.
2. Add the fish, sugar and salt to taste. Add a little water and keep it to simmer for a while. Just before taking it off from the heat, add garam masala, coconut milk and then keep it to boil.
3. When it gets ready then you can add melted butter to enhance the taste. Serve it hot.
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Double Ka Meetha (Bread Pudding) Recipe
Ingredients
1. Loaf bread (1small)
2. powdered cardamom (5)
3. milk (1lt)
4. saffron (10gm)
5. sugar (500gms)
6. soaked and finely chopped almonds (100gms)
7. double cream (250gms)
8. chopped and roasted cahew nuts (100gms)
9. clarified butter (250gms)
Method of preparation:-
1. Take bread slices and cut each bread slices into four pieces. Fry them in the ghee or clarified butter until turns golden brown.
2. Make the sugar syrup by boiling water with sugar for about 15 minutes. Add the saffron and the powdered cardamom dissolved in the milk to the sugar syrup. Boil the milk until it gets thickened.
3. Take a flat tray, place the fried pieces of bread on it and then sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk one by one over the bread pieces while they are hot. Cool it and then place it in the refrigerator. Serve the bread pudding as a dessert.
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Biryani Recipe
Ingredients
1. Spring lamb (2lb clean and cut into medium size pieces)
2. ghee (4oz)
3. finely sliced onions (4oz)
4. lemon (1)
5. cinnamon stick (2)
6. milk (1oz)
7. cardamom (4-6)
8. green chillies (2-3)
9. cloves (2-3)
10. garam masala (1/2tsp)
11. black jeera (1/2tsp)
12. saffron (1/4tsp)
13. ground almonds (1oz)
14. crushed ginger (1oz)
15. crushed garlic (1oz)
16. rice washed (1lb)
17. yogurt (4oz)
18. coriander and fried onion (to garnish)
19. salt (to taste)
Method of preparation:-
1. Take a large bowl, mix meat, yogurt, ginger and garlic, chopped green chillies, almonds, salt and garam masala. Add 1/2tsp of turmeric powder and 1/2tsp of chilli powder. Keep this mixture for 4-6 hours in the fridge to marinate the mixture.
2. Fry the onions in the ghee until they get golden brown and crispy. Take out the fried onions from the ghee and spread them over a large plate. This should keep the onions crispy. When the onions get cooled then crushed them with your fingers and add to the marinated mixture.
3. Take a large pan, fill it half with water and add salt, green chilli and whole garam masala. Keep it to boil and then add the washed rice in it. Keep the water to boil. When it gets boil then drain the rice and rinse it with cold water.
4. Take a sauce pan, grease it with ghee and then put the meat mixture in it. Spread the boiled and drained rice over the meat. Pour the lemon juice over the rice. Crush the saffron into the warm milk and then pour this over the rice. Dot with ghee and add the fried onions and coriander over the rice.
5. Now cover the sauce pan tightly. Keep it steam on high heat for about 10 minutes and then reduce the heat and cook for 1 to 2 hours. Before taking off the pan from the heat, see that there is no moisture left in the meat. When the Biryani gets ready then serve it with yogurt chutney and mirch salan.
Number of servings – 6
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Khatti Arvi Ka Saalan Recipe
Ingredients
1. Arvi (16med.)
2. finely chopped onions (200gms)
3. lemon juice (2tsp)
4. curry leaves (16)
5. garlic flakes (8)
6. whole dried red chilies (4)
7. mustard seeds (1/2tsp)
8. urad dal (1tsp)
9. fresh tomato puree (3/4c)
10. cumin seeds (1/2tsp)
11. jaggery (1tbsp)
12. tamarind pulp (4tbsp)
13. chili powder (1 1/2tsp)
14. coriander powder (3tsp)
15. turmeric powder (1tsp)
16. salt (to taste)
Method of preparation:-
1. Take arvi, wash it and boil it in enough water then add lemon juice and again boil it. Drain it, when it gets cool then peel it and cut it into quarter lengthwise and keep it in a pan full of water. Now grate the jaggery and reserve it in the 3 tablespoon of water.
2. Take a pan, heat oil in it. Add garlic and saute it over medium heat until it gets light brown. Add mustard seeds, urad dal, whole red chilies and cumin seeds in the pan and saute them until they begin to crackle. Add curry leaves and mix them for a minute.
3. Add onions; saute them until gets golden brown. Add tomato puree, chili powder, turmeric powder, and tamarind pulp. Mix them and fry them until the oil gets float on the top. Add salt and 3 cups of water and keep it for boiling.
4. Now reduce the heat, add jaggery and arvi in the pan. Boil it again. Cook it on simmer by stirring it occasionally until the gravy reaches thin sauce consistency. Take off the pan from the heat and place it in a serving dish to serve.
Number of servings – 4
Making time – 50 minutes
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Poha Recipe
Ingredients
1. Beaten rice or poha (1c)
2. gated or scraped coconuts (1/4, for garnishing)
3. crushed ground nuts (1/4c)
4. chopped onions (2)
5. chopped potato (1)
6. coriander leaves (1/4c, for garnishing)
7. oil (1 1/2tbsp)
8. sugar (1/4tsp)
9. lime juice (1tsp)
10. green chillies (5-6)
11. mustard seeds (1/2tsp)
12. cumin seeds (1/2tsp)
13. salt to taste
14. curry leaves (few)
Method of preparation:-
1. Take poha, wash it until gets clean. Drain water and then sprinkle clear water and keep it aside. After 15 minutes it gets loosen then break the lumps of poha with fingers.
2. Take a heavy sauce pan, place it over heat. Heat oil in it. Add seeds and potato and stir it for 2-3 minutes. Now add onions, curry leaves and chillies. Fry them until the onions get tender. Take off the pan from the heat.
3. Add poha and all other ingredients. Mix them well and then add salt and lime. Place the pan back to the low heat until it gets hot. Stir it gently. When it gets ready, place it in serving dish and garnish it with coriander and coconut. Serve it hot with coffee.
Number of servings – 3
Making time – 15 minutes (excl. soaking time)
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