Hyderabadi Mutton Curry

 

Ingredients:

 

Mutton - 1/2kg

Onions – 2 Finely sliced

Ginger & Garlic Paste - 1tbsp

Red chilli powder - 1 and 1/2tsps

Turmeric powder - 1/2tsp

Coriander powder - 1/2tsp

Garam masala powder - 1/2tsp

Fresh Coriander - 2tbsps

Fresh Mint - 2tbsps

Oil - 3tbsps

Salt to taste

 

Dry Roast and grind in to paste:

 

Dry coconut grated - 4tbsps

Peanuts - 2tbsps

Grind with 2 green chillies.

 

 

Method:

 

1.     Clean the mutton and marinate the mutton with red chilli powder, Turmeric powder, salt and Ginger and garlic paste for 1 hour.

2.     Heat oil in the Pressure cooker add Finely sliced Onions and cook till onions brown,  then add Finely chopped Mint and marinated mutton and mix well.

3.     Cook the mutton till mutton water evaporates (its takes 5 to 6 minutes) and oil separates.

4.     Then add Grounded paste in to the mutton and mix well.  Cook for another 5 to 6 minutes till oil separates.  

5.     When oil separates add 1cup hot water in the mutton and mix well.

6.     Cover and Pressure cook, 5 to 6 whistles or till the mutton is tender.

7.     Once the mutton is well done add coriander powder and garam masala powder cook for 1-2 min.

8.     Garnish with fresh coriander leaves.

 

Dahi Vada South Indian Style

 Dahi Vada, the popular cold appetizer made in south India.  It is slightly different from the north Indian dahi vada.  Because they use chutneys like spicy and sweet, but the south Indians they don’t use any chutneys.

 

 Ingredients:

 

Urad dal (split black lentils) - 1 cup

Curd - 2 Cups

Salt - To taste

Boondi - 1 Cup

Coriander- 2 Tbsp

Red Chilli Powder - 1/2 Tsp

Oil for Deep frying

 

Tempering/Tadka:

 

Oil - 1 Tbsp

Mustard seeds - 1 Tsp

Curry leaves - Few

Whole red chillies - 2

  

Method:

 

1.     Wash dal.  Soak in the water for 3 to 4 hours. Strain, grind with little water, & add salt in the batter and mix well.

2.     Heat oil and make a vada shape and gently deep fry and keep aside.

3.     Take 2cups of hot water with little salt, Drop 4 to 5 fried vadas leave in water with few seconds and squeeze them gently keep aside.

4.     Beat curd with 1cup of water & add salt mix well. Add all the vadas in the dahi mixture and refrigerate at least 1hour.

5.     At the time of serving, make the tadka.

6.     Heat oil add mustard seeds, whole red chillies and curry leaves.

7.     Pour this tadka into chilled dahi vada mixture and mix well.

8.     Serve with boondi, coriander and red chilli powder.

Onion Curry

 

This is a simple dish which can be made with very few ingredient’s which are easily found in the house.  This dish is ideal for bachelors and for people who want to catch a quick grub but don’t have a lot of time to put into cooking

 

 

Ingredients:

 

Onions - 4 (Medium size Onion slices)

Oil - 2Tbsp

Cumin seeds - 1/4Tsp

Mustard seeds - 1/4Tsp

Red chilli powder - 1/2Tsp

Coriander powder - 1Tsp

Turmeric powder - 1/4Tsp

Fresh Coriander - 1Tbsp

Ginger & garlic Paste

Salt - 1/2Tsp

 

 

Method:

 

1.     Heat oil in a pan add the cumin seeds & mustard seeds.

2.     When they splutter add onion slices and sauté till onions are translucent.

3.     Then add ginger garlic paste and all powder masalas mix well.

4.     Cook till oil separates Keep on simmer for 5 minutes.

5.     Finally add coriander leaves mix well.

 

Salla charu - Cold curd soup

 

Salla charu means thick tempered butter milk. Best had at any time of the day drunk as it is or had with any form of rice. In the olden days Salla Charu was made with left over curd which had gone sour.

 

 

Ingredients:

 

Curd - 1Cup (200ml)

Green chillies - 2

Garlic pods - 5

Coriander chopped - 2 Tbsp

Salt - to taste

 

Tadka / Tempering:

 

Oil - 1tbsp

Cumin seeds - 1/4 Tsp

Mustard seeds - 1/2 Tsp

Dry red chillies - 2

Curry leaves - few

Turmeric powder - pinch

  

 

Method:

 

1.     Take thick curd add little water and mix it, grind the green chillies, coriander (half), garlic pods & salt make a smooth paste.

2.     Add this in the curd mixture mix well.

3.     Heat oil in a small pan add all the Tadka/Tempering ingredients. Put this on the curd mixture & mix well, keep in the refrigerator, till nice and cold.

4.     Garnish with rest of the coriander & serve with rice or have like a cold soup.

Bagara Rice

 

Bagara rice is a simple preparation made in each and every home in Hyderabad.  This rice is eaten with as much as love as much as that goes in making of this very simple but flavourful dish. In Hyderabad people love to eat this rice with various curries or sometimes even plain, but I personally like to eat it with curd and papadoms.

 

Ingredients:

 

Basmati Rice - 1Cup

Water - 2 Cups

Onion slices - 1       

Green Chillies - 2

Mint - 2 Tbsp

Coriander - 2 Tbsp

Ginger-Garlic Paste - 1 Tbsp

Ghee - 2 Tbsp

Shahi jeera - 1 tsp

Green cardamom - 3

Cinnamon - 1 stick

Cloves - 3

Bay-leaf - 1

Black pepper corn - 5

Lemon Juice - 1 Tsp

Salt - to taste

 

Method:

1.     Wash and soak Rice for 30 minutes.

2.     Heat Ghee in a vessel put green cardamom, cloves, cinnamon, bay-leaf, shahi-jeera and Pepper corns.

3.     When they crackle, add onion slices and green chillies cook till golden Brown.

4.     Add ginger-garlic paste, coriander and mint leaves fry few second.

5.      Drain out the water from soaked rice &add it to the masala. Put water and bring it to boil add the salt & lemon juice mix, cover and cook on low heat till rice is done.

Hyderabadi Red Dry Chicken

This is quite a famous dish from Charminar area of Hyderabad, made by the cooks from that area serve as an accompaniment to the famous Hyderabadi Biryani.  But for me this dish goes very well as a starter.

Ingredients:

Chicken (thigh pieces or curry cut) - 500gms

Ginger garlic paste - 1Tsp

Kashmiri red chilli powder - 1 Tsp

Turmeric - 1/4Tsp

Oil - 2 Tbsp

Tomato sauce - 2 Tbsp

Red Chilli sauce - 2 Tbsp

Tomato ketchup - 1 Tbsp

Curd - 3 Tbsp

Pepper - 1/4 Tsp

Vinegar – 2 Tbsp

Salt - To taste

Garam masala - 1/2 Tsp

 

Method:

1.     Marinate the chicken with all masalas (except oil) for 1 hour.

2.     Heat oil in a frying pan & add marinated chicken, cook on medium flame till the water evaporates,  then cook on a slow flame stirring occasionally till dry & the chicken is done.

3.     Garnish with lemon wedges and onion rings.

4.     Eaten best with Naan.

Egg’s in Green Masala

 

This dish brings back profound memories of my childhood. When my Mom used to make this dish the whole house would get filled by its divine aroma.

When I used to come back from my play, I just could not wait tuck into this lovely dish.

Ingredients:

Egg hard boiled – 6 #

Onions - 2 medium sized (sliced)

Green chillies - 4 to 5 (according to taste)

Coriander leaves -2 Tbsp (chopped)

Mint leaves - 2 Tbsp (chopped)

Turmeric powder - 1/4 Tsp

Ginger & garlic paste - 1 Tbsp

Oil - 3 Tbsp

Salt - to taste

Roast and grind to powder:

Sesame Seeds (Til) – 2Tbsp

Dry coconut grated – 2 Tbsp

Cumin seeds - 1/2 Tsp

Fenugreek seeds - 1/4 Tsp

Poppy Seeds - 1Tsp

Method:

1.     Heat little oil in a pan add onion slices & green chillies fry onions till light brown. 

2.     Onions, green chillies & powder masalas grind in to a fine paste with little water, keep aside.

3.     In a frying pan, make slits on the boiled eggs & fry the eggs in hot oil for a few seconds remove & keep aside.

4.     In the same oil add ginger & garlic paste fry a little, add Turmeric powder, grounded paste, salt, garam masala, coriander & mint leaves fry for 4 to 5 minutes. 

5.     Add 1 cup of water and fried eggs cook till the gravy thickens & oil floats on top.

6.     Garnish with coriander and serve hot with rice.