Hyderabadi Recipes
« Previous EntriesDum ka Baingan
Monday, March 8th, 2010Here’s a sneak peak into the Nawabi dishes of Hyderabad. A perfect pit stop for authentic dishes rustled up. So here is the nawabi, dum ka baingan secret dished out.
Dahi Keema Samosa
Saturday, February 27th, 2010Munchies, that will turn any sulky rainy afternoon bright. Dig into some hot mutton samosas with tangy chutneys with friends and family.
Nargisi Kofta
Friday, February 26th, 2010Nargisi Kofta
Dig into spicy, soft koftas this weekend. The unconventional cooking with egg and the creamy, spicy gravy will even make you crave for more.
Hyderabadi Kheema
Thursday, December 31st, 2009Ingredients
Mutton minced ½ kg
Peppercorns 5-6, powdered
Cloves (lavang) 5-6, powdered
Cinnamon sticks (dalchini) 2, small
Cardamom (Elaichi) 5-6
Onion 2, finely chopped
Oil for cooking
Ginger garlic paste 1 tbsp
Turmeric powder (haldi) ½ tsp
Red chilli powder (lal mirch powder) 1 tsp
Green chillies 4, finely chopped
Fresh coriander leaves (dhania leaves) 1 small bunch, finely chopped
Mint leaves (pudina leaves) 1 small bunch, finely [...]
Hyderabadi Kofta
Tuesday, December 8th, 2009Ingredients
Paneer 50 gms, grated
Khoya 20 gms, grated
Potato 1, boiled and grated
Coriander elaves (dhania leaves) 1 small bunch, finely chopped
Green chillies 2-3, minced
Salt to taste
Milk ½ cup
Cream 2 tbsp
For gravy
Cashew nut (kaju) 100 gms, paste
Cardamom powder (elaichi powder) ¼ tsp
Green chillies 3-4, paste
Pepper powder (kali mirch powder) ½ tsp
Cumin powder (jeera powder) ½ tsp
Oil for cooking
Salt [...]
Shikampur Kebabs
Sunday, November 29th, 2009Ingredients
Boneless mutton 1 kg
Puffed bengal gram (Puffed chana) 100 gms
Onion 1 large, sliced
Garlic 1 whole
Green chilies 4-5
Red chillies (sabut lal mirch) 5-6
Mint leaves (pudina leaves) 1 small bunch, chopped
Salt to taste
Oil 100 gms
Curd (dahi) 200 gms, hung and drained
Onion 1, finely chopped
Coriander leaves (dhania leaves), 1 small bunch
Red chilli powder (lal mirch powder) ½ tsp
Turmeric [...]
Azam Jahi Keema
Sunday, November 29th, 2009Ingredients
Kheema 1 kg
Tomatoes ½ kg
Onion large 2-3, finely chopped
Eggs 7
Salt to taste
Turmeric powder (haldi) 1 tsp
Red chilli powder (lal mirch powder) 4 tsp
Ginger garlic paste 1 ½ tbsp
Red chillies (sabut lal mirch) 2-3
Oil for cooking
Mint leaves (pudina leaves)
Curry leaves
Mutton Kabab
Friday, November 20th, 2009Ingredients
Boneless meat ½ kg
Bread slices 4 nos (soaked in water and squeezed)
Eggs 2 no
Onion 1 medium sized
Ginger 1” long
Coriander leaves (dhania leaves) 1 small bunch
Salt to taste
Pepper to taste
Oil for frying
Fish Tamarind Curry/ Chintachiguru Methallu Curry
Friday, November 20th, 2009
Ingredients
Tamarind leaves (chintachiguru, imli ke patte) ¼ kg
Dried fish (methallu) 150 gms
Onion 4 no, 4 medium sized, finely chopped
Green chillies 10-12 no, slit
Turmeric powder (haldi) 1 tbsp
Red chilli powder (lal mirch powder) 2 tbsp
Eggs 4-5
Oil 2-3 tbsp
Cloves (lavang) 9-10 nos
Cardamom (elaichi) 5-6 nos
Salt to taste
Chicken Ala Nousk
Friday, November 20th, 2009Ingredients
Chicken whole or chicken breast 1 kg
Ready to make Chicken soup of any brand 1 pack
Onions 2, finely chopped
Milk 2 cups
Fresh cream 50 ml
Salt and pepper to taste
Butter 1 tbsp
