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Hyderabadi recipes

Discussion in 'Cuisines of India' started by desiprincess, Jan 23, 2007.

  1. desiprincess

    desiprincess Senior IL'ite

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    Hello Hyderabad ladies

    I was born in Hyderabad but basically brought up in the US. Now, I'm married and expecting my first baby in March. I I just wanted to start a new thread about authentic hyderabadi recipes. In a few days I will be posting some recipes passed down in my family. I hope people will join me and learn some new recipes.
     
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  2. desiprincess

    desiprincess Senior IL'ite

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    Biryani

    Lamb Biryani
    (however, Lamb can be substitued with chicken or vegetables ie: carrots, cauliflower, peas, green beans cut in equal size pieces)

    For marinade:

    2 pounds lamb, cut into1/2 inch cubes
    1 tablespoon ginger & garlic paste
    1 teaspoon salt
    1 teaspoon turmeric
    1/4 teaspoons chilli powder
    1/4 teaspoons Garam Masala (store bought)
    3 sticks of whole cinnamon
    3 whole cloves
    3 whole cardamom
    2 medium onions thinly sliced, then deep fried until light golden brown ( can be store bought too)- save some for later use
    1 cup yogurt
    2 tablespoons lemon juice
    4 tablespoons fresh mint, chopped
    4 tablespoons fresh coriander, chopped
    1 small chilli, finely chopped
    4 tablespoons cooking oil

    Place all ingrediants in a bowl and mix well. Leave the marinade in the fridge for 1-3 hours. If in a hurry add meat tenderizer and let marinade sit for 30 minutes.


    Rice:
    3 cups basmati rice
    10 cups water
    1 teaspoons shazeera
    some mint leaves
    3-4 whole green chillies (slit)
    2 cinnamon sticks, 2 cloves and 2 cardamom
    Salt to cook rice
    1/8 teaspoon saffron mixed in 1/2 cup milk


    In the meantime, bring water to boil, add shazeera, mint, green chillies, cinnamon, cloves, cardamom and salt to the water. When boiling add rice and cook the rice until half done; then drain (reserve 1 cup of the water).

    In a big pan, cover the bottom evenly with meat mixture, adding some more cilantro and some oil on top. Then add the rice on the marinade. Mix milk with saffron, then pour evenly over top. Also add some red color to the reserved water and pour on top. Add some leftover fried onions if available. Cover and bake in a 450º F preheated oven for 1/2 hour then lower the heat to 350 for 1 more hour and leave it on 250 or warm for 1 hour more. Serve hot.
     
  3. tejudatla

    tejudatla Bronze IL'ite

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    Tanddori Chicken

    Ingredients:

    700 gm whole chicken
    10 ml lemon juice
    30 gm ginger garlic paste
    salt

    Red Marinade

    500 gm yoghurt
    75 gm ginger garlic paste
    75 ml oil
    15 gm garam masala
    20 ml lemon juice
    10 gm red chilli paste
    salt

    Method:

    Skin, clean and make deep cuts chicken. Keep the chicken whole.
    Rub the chicken with lemon juice, ginger garlic paste and salt. Leave aside for an hour.
    Whisk all the ingredients for red marinade in a bowl. Coat the entire chicken and leave aside for 2 hours.
    Skewer and cook in a medium hot tandoor until done. Alternate method for a tandoor could be an oven.

    Ref: ndtvcooks.com
     
  4. tejudatla

    tejudatla Bronze IL'ite

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    Chicken Kababs

    Ingredients:

    250 gm chicken-boneless, minced fine
    1/2 tsp garlic paste
    1/2 tsp ginger paste
    1 tsp green chilli-chopped
    1 tsp coriander-chopped
    1 tsp salt
    oil for frying

    Method:

    Mix all the ingredients except the oil for frying.

    Shape the ingredients into small kababs and refrigerate for an hour or so.

    Heat oil and fry the kababs first over high heat, then low, till cooked through.

    Ref: ndtvcooks.com
     
  5. tejudatla

    tejudatla Bronze IL'ite

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    Chicken Pakoras

    Ingredients:

    For the marinade:

    250 gm boneless chicken-cut into 3 cm cubes
    6-7 garlic cloves
    2.5 cm ginger piece
    1/4 tsp white pepper powder
    1/4 tsp red chilli powder
    1/4 tsp salt
    1/2 tsp garam masala
    1 tsp coriander powder
    2 tsp lemon juice

    For the batter:

    1 egg
    2 tbsp gram flour
    2 tbsp refined flour
    2 tsp lemon juice
    1/2 tsp red chilli powder
    1/4 tsp salt
    1/2 tsp garam masala

    oil to deep fry

    Method:

    Make a paste of the ginger and garlic. Marinate the chicken with the paste and the remaining ingredients. Keep aside for at least an hour.

    Mix together all the ingredients for the batter and beat thoroughly. Heat the oil in a kadahi.

    Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown.

    Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.

    Serve with mint chutney.

    Ref: ndtvcooks.com
     
  6. tejudatla

    tejudatla Bronze IL'ite

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    Restaurant Style Butter Chicken

    Butter chicken is basically a North Indian dish, popular type of chicken curry sauce, which is seen in almost all Indian restaurant menus. Chicken cooked in creamy rich sauce made with cashews, almonds, tomatoes and butter, also known as Chicken Makhani.

    Ingredients-1

    3 nos Chicken breast (boneless

    3 tbsp Yogurt / curd (preferably thick)

    ½ tsp Ginger garlic paste

    2 tbsp Lemon juice

    3 pinch Turmeric powder

    ½ tsp Red chilli powder

    ½ tsp Coriander /dhania powder

    ¼ tsp Garam masala powder

    ½ tsp Salt

    3 pinch Orange red food colour

    Ingredients-2

    8 nos Cashews

    5 nos Almonds

    1 cup Half & half milk

    Ingredients-3

    2 nos Onions (finely chopped)

    5 nos Tomatoes (ripe and juicy)

    1 tsp Ginger garlic paste

    2 nos Green chillies

    3 tbsp Kasturi methi

    1 no Bay leaf

    4 nos Cloves

    3 nos Cardamon

    2 nos Cinnamon stick (small)

    ¼ tsp Fenugreek seeds

    ½ tsp Cumin seeds

    ¼ tsp Turmeric powder

    1 tsp Red chilli powder

    2 tsp Coriander /dhania powder

    3 tbsp Butter

    3 tbsp Honey

    1 tsp Salt

    3 stks Coriander leaves (for garnishing)

    2 tsp Oil

    4 pinch Orange red food colour

    Ingredients-4

    1 no Baking tray

    5 nos Bamboo skewers

    Instructions:

    Wash and cut chicken into bite size cubes. Marinate chicken pieces with yogurt, lemon juice, ginger garlic paste, turmeric, red chilli powder, coriander powder, garam masala, orange red food color and salt. At least 3 to 4 hours marination is a must, overnight marination and refrigeration would be perfect for this recipe. Thread them onto bamboo skewers and place them on an oven proof tray. Preheat oven to 400 F and bake chicken for 30 minutes. Blanch the almonds and then soak them together with cashews in half & half milk. Blend them to form a thick liquid and keep aside.
     
    Last edited: Mar 9, 2007
  7. ilknoor

    ilknoor New IL'ite

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    hyderabadi zafrani pulao

    after watching cheeni kum, i really want to prepare the hyderabadi zafrani pulao, it is a non veg dish, that is what i know. could anyone please give me the recipe. thanx
    ilknoor :wink:
     
  8. Shobanag

    Shobanag Bronze IL'ite

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    Re: hyderabadi zafrani pulao

    Is there a veggie version to this pulao? How did you like the movie? It was a very different theme for an Indian movie - atleast the ones I have seen. I am glad to see that they are some other themes that they are exploring rather than the same old song and dance routine.
     
  9. Shobanag

    Shobanag Bronze IL'ite

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    Re: hyderabadi zafrani pulao

    Thanks Sunkan - is it supposed to be a sweet pulao? In the movie, they talked about how zafrani pulao is not supposed to be sweet. I dont know the history behind this dish. Thanks anyway - I am not a big fan of saffron - I am going to make it this weekend and will let you know how it tastes.

    Shobana
     
  10. sunkan

    sunkan Gold IL'ite

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    Re: hyderabadi zafrani pulao

    AH! SHOBHA I NOTICE you are in US other wise would had gate crashed to see it personally how you are doing it...anyway await your reply..regards sunkan
     

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