Wednesday, 17 December 2014

Cooking - Hyderabadi Chicken Dum Biriyani

Cooking with Kalyan - Hyderabadi Chicken Dum Biriyani

The reason why I haven't been cooking and blogging here for so long, is that I recently moved to the US - I now live in Bensalem, PA. It's a small, quiet suburb, so quiet, and I love it! It's been a month since I came here, and I've been fortunate enough to meet some very nice people.

I must mention Revathi and her small, but beautiful family. They were nice enough to let me stay with them for a week, while I was waiting for my new apartment to be ready. And they, along with a few others, have soon become the family I have here, so far away from home.

And the best part about meeting so many new people, is that one of them turns out to be as crazy about cooking as me - Meet Kalyan a.k.a. Kalyan. He is an amazing cook and a super fun person to hang out with. And it is to him that I owe this brilliant Dum biriyani recipe. I am now his apprentice and he's going to teach me how to make all these exotic Indian recipes. And I will, of course, share them with you.

So what was originally an invitation to watch this masterpiece being made turned into a hands-on workshop when Kala slit his hand with an over-sharp knife. Thanks to that accident, I got to actually make this myself, under the careful supervision of the master, of course. Kalyan says this particular recipe has been coined from 5 different recipes, taking the best of each and turning it into one big pot of awesomeness! He has even won awards for this Biriyani, and I can personally vouch for it. It was nothing short of amazing!

Oh and thanks Revathi and Varma, for letting us use your Kitchen. No one bests you at making guests feel at home. We went through your entire pantry and played real life 'Kitchen'. And Varma, I promise that when we make a video log of this recipe, you can host the show ;)

Hyderabadi Chicken Dum Biriyani
Serves 7-8

You will be needing
For the Marinade
- 1kg Chicken
- 2 handfuls of crispy fried onions
- 2tsp ginger garlic paste
- 1-2tsp red chilli powder
- 1/4tsp turmeric powder
- 6 green chillies, chopped finely
- A handful of mint leaves
- A handful of green coriander, chopped
- 1tsp garam masala
- 3-4 tsp thick fresh curd/yoghurt.
- Juice of a whole large lime (2 Indian lemons)
- 1/2tsp Black Jeera (Kaala Jeera)

For the Rice
- 4 cups Basmati rice
- 1 large stick of cinnamon
- 4-6 cloves
- 3-4 green cardamom pods
- 1/2tsp Black Jeera (Kaala Jeera)
- 2 bay leaves
- 2tsp ghee
- Salt to taste

For the final assembling
- 2-3 pinches of orange-red food colour, dissolved in milk. (I asked Kala if there would be a better flavour if substituted with Saffron, but he strictly says No. The saffron imparts its signature flavour and ruins this dish.)
- A handful of chopped coriander
- 2-3 handfuls of fried onions.
- Juice of a lime

Method

Step 1: Prepping the chicken and the rice

- First, add the red chilly powder, turmeric powder and salt to the chicken. Let it sit for about 15 minutes. Then add the remaining ingredients for the marinate. Set aside for an hour.

- Soak the Basmati rice in water for an hour.

Puliyodharai - Tamarind rice - Puliyogare

Part of the reason I made this recipe from scratch was because I needed an excuse to use that spice/coffee grinder. So here you go, a simple and super quick recipe for a very tasty dish.

Puliyodharai serves 4

For the rice:
- 2 cup raw rice
- 4 cups water
For the dry mix:
- 2 1/2 tbsp Whole coriander seeds (dhaniya)
- 1 tbsp Channa dal
- 1/2 tbsp Urad dal
- 1/2 tsp methi seeds
- 1/2 tsp whole Cumin
- 1 1/2 tbsp white sesame seeds
- 2 sprigs of Curry leaves (roughly 15 leaves)
- 1/2 tbsp black pepper corns
- 4-5 Dry red chillis (mine was a spicier chilly, so it blew my top. Use your usual chilli according to judgement)
For the tadka:

I love to try different kind of pachadi / raita esp with vegetables. It is a good side dish for one pot meals. I am a big fan of snack gourd from my childhood. When I was searching my fridge for a vegetable used for raita I saw snack gourd and remembered the pachadi I had in one of the marriages. So I have decided to try it out. It came out nice.

Ingredients:

Snack gourd / pudalangai - 1 cup (diced into 1/2 inch cubes)
Curd - 1 cup
Turmeric powder - 1/4 teaspoon
Dry red chillies - 1-2 (adjust to your spice level and break into pieces)
Oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Roasted Cumin powder - 1 teaspoon
Asafoetida - pinch
Garlic - 1-2 (optional)
Urad dhal - 1 teaspoon
Curry leaves - 10
Mint / Coriander leaves - 1 teaspoon (optional)

Method:

Healthy Veg Biryani .. almost zero oil, almost…

Ingredients:

Basmati Rice – 2 cups
Mixed Vegetables : Carrot, Green Peas, Beans, cauliflower, brocolli ( chopped finely)
2-3 Onions – Thinly sliced vertically
2 Large tomatoes, pureed
Ginger-garlic paste – 1 tbsp
Chopped Coriander Leaves – 1/2 cup

Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tbsp
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Garam Masala Powder – 2 tsp
1 tsp black peppercorns ( sabut gol kali mirch)
Milk – 3 tbsps
Cardamom powder – 1/2 tsp ( Elaichi )
Clove – Cinnamon powder – 1/2 tsp ( laung- dalchini powder)
2 tbsp Kasuri Methi

Salt to taste
1 Tbsp oil
1 Cup low fat yoghurt

Method:
Mix 1 tsp garam masala , Turmeric powder, 1 tsp salt, cumin powder, red chilli powder, coriander powder, tomato purée and ginger garlic paste with yoghurt . Add all the chopped vegetables and mix well. Vegetables should be well coated. Keep aside for 1-2 hours.

Boil 3 cups of water with milk, cardamom powder, clove-cinnamon powder, peppercorns. Add Basmati rice and cook till water evaporates and the rice is almost cooked. NOTE that the rice must not be completely cooked and mushy. It should be separated well.

Drain the rice in a colander and keep aside.

Pre-heat the oven at 180 degree, meanwhile we fry the vegetables

Now, heat the oil in a pan and add the marinated vegetables into it. Fry them uncovered on a medium-low flame for around 10 min till they are tender but still crisp. Vegetables should not be mushy. Turn the gas off and keep the vegetables covered for another 5 min.

Now take an Oven safe dish and layer the rice and vegetables one by one. Make sure the top layer is rice.

Cover it with Aluminium foil and cook in oven for around 20 minutes. Sprinkle the garam masala over the biryani and Kasuri methi and cover again. Bake for further 20 minutes

Heat a pan and roast thinly sliced onions on a medium flame. If it sticks, sprinkle some water on it till it turns brown and crispy.

Just before serving, sprinkle chopped cilantro and roasted onion on top

Lemon Rice, Curd Rice and Tamarind Rice with Curry Leaves Chutney - Andhra Special

BM # 39

Day : 1

State: Andhra Pradesh

Indian cuisine is as diverse as its culture, regions, languages, and its climate. It's history can be traced back thousands of years. Every region of India brings its own unique dishes and subtle variations to popular dishes. I have always been fascinated by this diversity and to think a dish can be called by a different name with bare minimum variation in ingredients. It truly is amazing.

For the month of April, we a group of bloggers are running a marathon, where we shall be cooking from Indian states in alphabetical order. This month long marathon has been organised by Srivalli of Spice your Life. Valli, as we all fondly call her is a lovely lady with multiple talents and with lot of patience.She conceived the idea of marathons and some of us are totally hooked on to them.For those of you who would like to know more about these marathons , please check here.

I have tried my best to give you some authentic recipes from Indian states .While searching recipes from a particular state, I realized that each state has at least two to three different cuisines , which makes it all the more difficult to choose.

Today being Day 1 , we begin with Andhra Pradesh.

Andhra Pradesh is acknowledged for being the largest producer of rice in India. Moreover, rice is also the staple food grain that is consumed in large quantities in the state. Most of the traditional food and dishes in Andhra Pradesh are rice-based.

Rice goes with both vegetarian and non-vegetarian meals also. Coconut, spices and fresh herbs are often added to flavor the basic dishes like rice, sambhar, other lentils and steamed vegetables. Rice is boiled and eaten with curries, or made into a batter to be used in dosas, idlis.

Andhra food is one of the most spicy cuisines and pickles and chutneys are made with almost every vegetable, including tomatoes. I remember one of our relatives used to send a particular Andhra mango pickle, which was a super hit.

Hyderabadi cuisine is another branch of Andhra cuisine which was influenced by the Muslims, who arrived in Telangana in the 14 th century.Much of the cuisine revolves around meat and Hyderabad offers the royal recipes of the 'Nawabs'. The Hyderabadi Biryani , Mirch ka Salan are popular dishes from this part of the state. Chilli powder, oil and tamarind are liberally used in it, making the food really spicy and tangy.

For today I have cooked three popular varieties of rice from this state.These are simple rice , but since these are not on our regular menu, they were a treat for the family. I served them with Curry leaves chutney.

Andhra Pradesh -- Madatha Kaaja/ Thapeshwaram Khaja (Traditional dessert recipe)

Blogging Marathon# 39 - Indian States: Day 1
State: Andhra Pradesh
Dish: Madatha Kaaja/ Thapeshwaram Khaja

Our Blogging marathon group loves challenges and this time we have decided to do a month long mega marathon exploring the dishes from 30 Indian States & Union Territories. Which means starting today, all of us are going to post authentic dishes from each of the 30 Indian states in alphabetical order.
This would have been an impossible challenge some 5~6 years back, but with so many food bloggers from various parts of the country sharing their recipes online, finding authentic recipes was not too difficult except for the North eastern states. More about that when I do those states in a few days.
Preparations for the Mega marathon started almost 5~6 months ago, but I started working on them 2 months back. In the past couple of months, I have tried ingredients and ingredient combinations that I've never tried before. I can't say I learnt a lot about all the food cultures from the different states, but I sure know at least a few dishes names from each state now.
The most interesting take away for me after cooking from the 30 states is that 'there are so many similarities in the dishes that are made in different states, but at the same time there are as many differences in them too'. Take for example, rice is used in some form or the other in ALL the states, but the dishes that are made are very different from each other. Also the type of spices used and when they are added to a dish makes a big difference in the final taste of the dish.
Acknowledgements: First of my husband who was a very kind guinea pig. He ate everything, without a word, that was served even though some of the dishes tasted quite different with unusual ingredient combinations (from what we are used to). Thanks to the BM group for the inspiration (and nonstop chatter), without which I wouldn't have been able to complete the project on time. Thanks to the internet: Google & Wikipedia in particular for providing all the information on just about everything. Thanks for the hundreds of bloggers from across India for sharing their traditional dishes.
A for Andhra Pradesh: First day, we are exploring the cuisine of Andhra Pradesh. It is my home state and selecting a dish from it was quite challenging.
Andhra Pradesh is situated on the Southeastern coast of India. Ironically the state has been bifurcated into 2 separate states in the interim, but we decided to stick to Andhra Pradesh for marathon purposes.
Cuisine: Andhra Pradesh is the leading producer of rice, red chilies and millets in India. These influence the liberal use of spices making Andhra food one of the richest and spiciest in the country. Lentils, vegetables, tamarind are largely used in making the dishes. Various hot and spicy varieties of pickles form an important part of Andhra cuisine.
Regions: There are many regional variations in the cuisine based on the topographic location and the cuisine can be classified by region into Andhra, Telangana, Rayalaseema, Kosta (coastal) Andhra & Hyderabadi.
Staple Food: Rice, Lentils, Millet etc.,
Specialties: Pulihora (tamarind rice), Pesarattu-Upma, Gongura Pachadi, Gutti Vankaya Kura, Bagara Baingan, Avakaaya, Boorelu, Bobbatlu and many more.

In the previous month long marathon, I did a A-Z of Andhra dishes and so it was a little difficult for me to find a dish that was traditionally made in AP. After discussing with my mom, who was here in the states at the time, I decided on this traditional sweet that is made in Thapeshwaram and it is called Thapeshwaram Kaaja. So starting the marathon on a very sweet note with this yummy dessert.

My aunt makes these really really well and my mom got the recipe from her. This was the first time for even my mom to make them and we were both very surprised on how well the kaajas turned out, They were flaky and very juicy even after a week of making them -- thanks to my pedamma for this traditional recipe.

Ingredients:

All purpose flour - 2cups+2~3tbsp
Vegetable Shortening - ¼cup
Yogurt - ½cup
Salt - a pinch
Sugar - 1½cups
Ground Cardamom - ½tsp
Ghee - 2tbsp, melted

A Week of Rasams – Recipes for Garlic Rasam and Lemon Rasam

After a bustling festive season it’s “Rasam Week” at our home. As I’ve mentioned here in my very first post, Rasam is one of our ultimate comfort foods. It’s the dish we turn to when we crave a home cooked meal, the dish we make when we want to “detox” and the one we cook as an accompaniment for a traditional South Indian occasion. Rasam is quite the ubiquitous and well loved South Indian dish. Typically a clear broth spiced with different flavors, rasam is another word for juice or shall we say the essence of all South Indian food:)
It was Girish’s turn to plan the weekly menu since he is home for a full week after ages. And here’s what his menu looked like.
South Indian style oatmeal for breakfast and Rasam for dinner. Every. Single. Day. :)
Yes I am married to someone who can eat the same thing for days – thank heavens. As long as it’s one of his favorite dishes.
Makes it easy for planning and cooking so let’s be immensely grateful for that shall we?:) Here’s to someone who is fuss free when it comes to meal planning. I repeat, as long as it’s one of his choice dishes. He is still quite the food critic so let me just say it’s safest to stick with the requested menu:)
So I thought I would chronicle the types of rasams while I was at it. The garlic rasam is a house favorite and is exactly the way my mother in law (the queen of rasams in the family) makes it. Also one of Nikhil’s favorite dishes and a common request from him when he craves Indian comfort food.
The lemon rasam recipe is adapted from Chandra Padmanabhan’s cookbook “Dakshin“. I have tried making lemon rasam many times before but I found this method to be the best. I suppose the garnish of crushed black pepper and cumin topped with lemon is what adds to this rasam’s burst of flavor. Whatever the type of rasam, it’s best enjoyed with some hot (white or brown) rice, a dollop of fresh ghee and some cooked dry vegetable as a side. We love urulai roast (roasted potato), the way Amma makes it though you could try this one (Chettinad urulai roast) and the cauliflower fry as a yum side too.
Recipe for Garlic Rasam:

Tomato Paruppu Rasam (Tomato and Lentil Soup)

It’s like I pay my obeisance to this dish….as an almost “auspicious” start to this blog about all things food. This was the first dish I experimented on my husband as a newly married novice in the kitchen. He, on the other hand was amazed that I could cook up a concoction at all that looked edible. I have to say that was a great start to my culinary experiments, when there were such low expectations to begin with.

I can only add that it’s been a decade now and he is still “hooked”…also to the rasam, which is a good enough reason to dedicate the beginning of this blog to this dish.

I’m sure there are numerous sites and blogs out there that have a rasam recipe, but here’s my version of traditional “paruppu (dal) rasam” made in an eeyya chombu or a vessel made of an alloy of different metals, tin being the main component. The metals are supposed to have various health benefits but I use more for the wonderful taste it imparts. It is also said that a day old rasam in this eeyya chombu tastes even better, and I can confidently attest to that.

The important thing to remember is to maintain a certain level of liquid in this chombu as the alloy can melt if the vessel is placed on a flame without anything in it. Thankfully, I have not had that happen to me personally; though have heard some funny stories of my mother’s adventures with it.

Here’s the recipe of our household’s comfort food:

Tomato Paruppu Rasam

Paruppu or dal is a Tamil word and refers to tuvar dal or pigeon peas. Tomato Paruppu rasam is a tomato dal rasam (soup), also referred to as charu in other Indian languages.

Eating in the Raw — Rasam week – Pachi Pulusu (Raw Spiced Tamarind broth)

In keeping with Rasam week, I wanted to try something I had been meaning to try for ages, since I tasted it for the first time in my friend Harini’s home almost 10 years ago. This is a typical Telangana dish that Harini made for us for dinner one evening and the dish was so flavorful it stuck. Simple to make yet I somehow never got to really try it in my own kitchen until this week. This pulusu or broth is fully raw and needs no heating or boiling. It’s the tadka or popu or tempering that gives it its unique kick and flavor. The tartness of the tamarind and spice of the red chili with garlic along with a hint of jaggery and a secret ingredient to finish is what makes this dish different from any

Malabar Fish Curry

Any holiday of mine is complete, only when I have learnt some new dish from that place or resort/restaurant.
Half of my vacations are normally culinary journeys...I just love good food....
Malabar Fish curry is another of my favorite fish curries apart from the Mangalorean and Goan fish curries.
The best curry I have tasted was at one of the restaurants @ the Taj Exotica,Goa.
The curry was indeed delicious!!
And I was lucky to have got the opportunity to learn this curry in their very own kitchen.
I made this again today at home and it turned out really yum..!
Serves 3
Ingredients:

Maachher Dimer Bora/ Fish Roe Fritters

It is said that, Bengalis are so avid fish-eater that they eat each & every part of fish. Apart from the fish, it’s oil and the head, the biggest delicacy Bengalis look forward to, is the eggs or roe of fish.

Internationally, the two most sought after fish roe are Tobiko (Japanese for Flying Fish roe, the crispy little things which they use in some variants of sushi) and of course, Caviar (Sturgeon fish roe, mainly found in Caspian Sea). Unlike those, which are mainly eaten after curing and seasoning in presevatives, Bengalis love their fish roe fresh & as fried into fritters.

Though, the more regal & hyped roe comes from Hilsa or Ilish fish, fritters or Boras are made from Rohu/Katla, the fish from the Carp family. It’s highly recommended that only fresh fish roe are used to make this preparation.

Ingredients

Fish Egg/roe – 250 gms (I used Rohu fish eggs)

Onion – 1 large (Chopped)

Garlic – 5 to 6 cloves (finely Chopped)

Green chili – 3 to 4 (chopped)

Turmeric powder – 1/2 tsp

Chili powder – 1/2 tsp

Coriander leaves – finely chopped

Salt – As per taste

Oil for frying

Method

Cheesy Veggie Quesadillas - as easy as a child's play

All through the year, kids look forward to their summer vacation. When it comes, they become so happy that they become hyper active and tend to go out of bounds. As a working mom, my job to keep them engaged with studies, activities & games, is getting tougher day by day.

My elder daughter Kuhu, who is normally a well-behaved 8 year old, keeps on jumping on her toes during these days, as if her feet are tied on spring boards. One of her new found passion this vacation has been spending time in kitchen with me. She would watch me intently and try to help me by running errands.

The other day, she came running to me saying that she had just watched a cookery program in TV where they showed how to cook Quesadillas. She was very excited and almost forced me to agree to her demand that we would prepare Quesadillas at home and …………….………she would help me in cooking actively.

Well, it turned out to be a really enjoyable experience. Except for cutting and frying, she did all the hard work including kneading dough, cutting in shapes, making the parcels and sealing them at the ends. The Quesadillas were fabulous and both my daughters enjoyed eating them as evening snacks.

Ingredients

Onion (finely chopped) – 1 no

Tomato (finely chopped) – 1 no

Capsicum (finely diced) – 1 no

Corn kernel (boiled) – ½ cup

Green chili (chopped) – 1 no

All purpose flour – 1 ½ cup

Shredded mozzarella cheese – 1 cup

Coriander leaves (chopped) – 1 sprig

Crushed black pepper – ½ tsp

Cooking oil – 2 Tbsp

Salt – as per taste

Method

Chicken Bharta Roll – deep fried shredded chicken pancake roll

As I was mentioning in my last blog post, children become hyper active during summer vacation. They would be running, jumping and playing all day, as a result of which they would feel hungry every now and then.

The most common request my daughters would put to me as soon as I return from office in the evening, is to make some snacks for them. It’s a challenge for me to think out something new and innovative every time.

That day, confronted with a similar request, I was at my wit’s end to make something attractively delicious. Then I remembered that I had got some boneless chicken in my freezer, which I had got last night. It was meant for making something for the dinner but for some reason, I couldn’t make it.

Like a lightning bolt, this idea came to my mind. It’s a fusion of Chinese Spring Roll and typical Bong chops. I must say, the end result came out to be so crisp and yummy that the plate was finished within a little time. As I had to shred the chicken to make this dish, I named it Chicken Bharta Roll.

Chhanar Jilipi / Chhena Jalebi - Fried sweetmeat made of cottage cheese drunken with sugar syrup

This post is late by more than a week. It was supposed to be uploaded immediately after 14^th June’13, the day of Jamai Shoshthi. I had made this quintessential Bengali sweet for the first time that day and had dared to try because the day was so special to my hubby.

Jamai Shoshthi is a traditional Bengali ritual with a slight religious touch where the son-in-law is pampered and fed by his mother-in-law. In our decade long married life, my mother has managed to be with us during this occasion a couple of times. Needless to say, both the times, she took excellent care of my hubby.

In her absence, this great responsibility, very naturally comes upon me. I, being a passionately-foodie and love-to-cook type person, welcome this opportunity to cook up a delectable spread, which my whole family relish.

This time, though I had cooked a range of mutton, fish and typical Bengali shaak-shukto, I wanted to make something sweet for him and zeroed in on Chhanar Jilipi or Chhena Jalebi. This is a jalebi, but unlike the traditional fermented besan made one, it is made with Chhana (cottage cheese) mixed with Khoya (dried up milk).

Healthy Oats Upma

It’s been more than 45 days since I had uploaded my last blog post. And, what a terribly hectic period this has been! There was immense work pressure in the office. To add to the woes, my elder daughter’s school too scheduled their exams in this period.

Well, daughter’s exams have got finished and work pressure in the office, too has kind of eased off. The biggest casualty in this period was cooking. I would virtually fix dinner with whatever I could get near me at that time.

And for the breakfast, it was Oats, Oats & Oats. Blame it on the quick & non-fussy way it gets cooked or the healthy-lots of fibre-low calorie tag associated with that. The last Sunday, I said enough is enough. I need to make a breakfast which my kids & hubby would love to have.

For some reasons, my mind was so clouded with Oats, I wondered if I could make something interesting out of Oats only. Thus was born Oats Upma. Try this out, I bet you’ll love it.

Spicy Fish Curry (Maachher Jhaal)

INGREDIENT:500 gms Rohu or katla fish.

1 Large onion(grated).

10 gms ginger(grated).

3 Green Chillis(Finely chopped).
2 medium size tomatoes(chopped).

Turmeric powder.Coriander powder.

Cumin powder.Red chilli powder.

Salt.

1 teaspoon Cumin.

Oil.

10 gms Coriander leaves.

Hyderabadi Mutton Dum Biryani |authentic kachche gosht ki biryani

Wow! Are you thinking of a Biryani? Then the first thing that flashes in your mind is the Hyderabadi mutton biryani.

This dish is an authentic recipe with the elements of Mughlai cuisine mixed with Telangana style. It originated from the historic era of Nizam of Hyderabad where Mughlai and local cuisines were blended together in the Royal Kitchens.

Slowly it became part of Hyderabadi Cuisine. Today it is a well known in the entire south Asia particularly in India and Pakistan. It is often served with Bagara Baigan, Mirchi ka salan and Raita.

Pesarattu - Andhra Breakfast | Moong Dal Crepe

The magic saucepan is embarked on yet another food journey this month, along with few other Bloggers. From North to South and East to West, we will be travelling across each Indian state featuring the local cuisine. Since breakfast is considered to be the most important meal of the day and I personally have a hard time figuring out different varieties on a daily basis, this space will be highlighting the traditional breakfast items and / or their associated accompaniments from each state. To begin with, the first post of this month's mega marathon is graced by the very famous Andhra Breakfast - Pesarattu.

Andhra, one of the southern state in India is a home to many royal and exotic dishes. It is well known for its intense heat and spice level. In general, the hyderabadi cuisine (those that came from the Nizam's kitchen) is highlighted around the world. But this state has much more to offer than a rich and royal Dum Briyani and Salan. The telugu cuisine is divided into four major categories. Coastal Andhra, Telangana, Hyderabadi and Rayalseema. To know more about these specific cuisines, you can read through wiki in detail. Every region has its own culinary identity.

Multani Soofiyani Paneer Tikki

Multani Soofiyani Paneer Tikka is an awesome and exotic dish with exceptional flavours engulfed into the marinated paneer cubes, onion and capsicum dices. This paneer tikka preparation will be a delight for all the die-hard paneer eaters to enjoy and relish authentic flavours as it is prepared in the Soofiyani style influenced from the Mughlai cuisine.
The marination is the key element in actually letting out aromatic flavours. Thick hung curd combined with spices, warmth of cumin powder and shahi jeera along with interesting flavour of Kasoori methi, dash of lemon juice and roasted chana dal powder, all mixed together makes a nice coating around the paneer cubes and vegetables to bake. The final coating of melted butter brushed over the baked tikka is superlicious and divine on eating. It helps keeping the tikka moist and mouth-melting on bite.

The tastes of Telangana

The hunt for the third splendid Hyderabad food we knew nothing about

Ananda

ఎగ్ ఫ్రెడ్ రైస్ తయారు చేయు విధానం

కావలసిన పదార్దాలు :
ఉడికించిన అన్నం – ఒక కప్పు
గుడ్లు – రెండు
క్యాబేజి ,క్యారెట్, బీన్స్ అన్ని కలిపి సగం ఉడికించిన ముక్కలు – అర కప్పు
పచ్చిమిర్చి- మూడు
కరివేపాకు – కొద్దిగా
ఉప్పు – సరిపడా
నెయ్యి – మూడు టేబుల్ స్పూన్లు
ఉల్లి కాడలు – రెండు

రుచికరమైన పనీర్ కబాబ్స్ తయారీ విధానం

కావలసిన పదార్థాలు
పనీర్ తురుము : పది గ్రాములు
క్యేరేట్:రెండు
పచ్చి బఠాని : అర కప్పు
పచ్చిమిర్చి : మూడు
మషాలా : తగినంత
నూనె : సరిపడా
బీన్స్ : పది
బంగాళా దుంప : ఒకటి
కొత్తిమీర : ఒక కట్ట
మైదా : ఒక కప్పు
ఉప్పు : తగినంత
తయారుచేయు విధానం :

నోరూరించే చికెన్ మంచూరియ రెసిపీ

కావలసిన పదార్థాలు:
బోన్ లెస్ చికెన్ : 1/4 కేజీ
తరిగిన ఉల్లిపాయలు : అరకప్పు
మిరియాల పొడి : అర టీ స్పూన్
అల్లం, వెల్లుల్లి పేస్ట్ : రెండు టేబుల్ స్పూన్లు
కోడి గుడ్డు: ఒకటి
మైదాపిండి, కార్న్ ఫ్లోర్, సోయాసాస్, చిల్లీ సాస్, టమోటా సాస్, వెనిగర్ : ఒక్కో టీస్పూన్
ఉప్పు : తగినంత
నూనె : తగినంత

తయారు చేసే విధానం:

రెస్టారెంట్ తరహాలో రుచికరమైన కడాయి పన్నీర్

కావలసిన పదార్థాలు
పనీర్ – 100 గ్రా
బటర్ – 30 గ్రా;
ఉల్లిపాయ పేస్ట్ – 100 గ్రా
జీడిపప్పు పేస్ట్ – 10 గ్రా;
టొమాటో పేస్ట్ – 50 గ్రా
నూనె – ఒక టీ స్పూను;
మిరప పొడి – ఒక టీ స్పూను;
కొత్తిమీర – కొద్దిగా
జీరాపొడి – అర టీ స్పూను
మెంతిపొడి – అర టీ స్పూను
పసుపు – అర టీ స్పూను
పంచదార – అర టీ స్పూను
రెడ్ ఫుడ్ కలర్ – రెండు చుక్కలు
ఉప్పు – తగినంత;
నీరు – తగిననంత
తయారు చేసే విధానం:

అరటిపండు ఐస్‌క్రీమ్‌ తయారుచేయు విధానం

అరటిపండు ఐస్‌క్రీమ్‌ తయారీకి కావలసిన పదార్థాలు:
పాలు – 1 లీటర్‌
అరటిపండ్లు – 6
ఐస్‌క్రీమ్‌ పౌడర్‌ – 60 గ్రాములు
క్రీమ్‌ – 1/2 కిలో
పంచదార – 200 గ్రాములు
అరటిపండు ఐస్‌క్రీమ్‌ తయారీ విధానం

రుచికరమైన కొబ్బరి ఫిష్ ఫ్రై తయారీ

కావల్సిన పదార్థాలు :
చేపముక్కలు – అరకేజీ,
పసుపు – కొంచెం,
మైదా – మూడు చెంచాలు,
ఉప్పు – తగినంత,
ఎండుమిర్చి – నాలుగు,
కొబ్బరి తురుము – మూడు చెంచాలు,