Sheer Korma

Ingredients :

100gms - Vermicelli
Milk - 1.5litre
Sugar - 250gms
Chopped cashew nuts - 50gms
Chopped almonds - 50gms
Chopped dates - 50gms
Powdered cardamom - 6nos
Butter - 4tsp
Water - 250ml

Cooking Instructions :

- Fry nuts in 2tsp butter till light golden colour, drain and keep aside.
- Fry vermicelli in the remaining butter until golden brown.
- Make a sugar syrup (one string consistency).
- Boil the milk until it is thickened to half the quantity.
- Add the fried vermicelli to the milk and cook. Do not allow lumps to form.
- Add sugar syrup and cook for a while until it comes to a homogeneous consistency.
- Sprinkle cardamom powder. Garnish with fried nuts.
- Serve hot or cold.

Mirchi Ka Salan

Ingredients :

250 gms - Green chillies
50 ml - Oil
30 gms - Tamarind pulp
100 gms - Beaten yogurt
2 tbsp - Lemon juice
Salt to taste
250 gms - Onions
35 gms - Roasted peanuts
35 gms - Grated coconut
10gm - Ginger
10gm - Garlic
1 Tsp - Sesame seeds
Chopped coriander leaves

Cooking Instructions :

- Saute onions in oil
- Grind sauteed onions, peanuts, coconut, ginger, garlic and sesame seeds to a fine paste.
- Heat oil and deep fry green chillies, remove and keep aside.
- Fry the ground paste in the same oil by stirring continuously.
- Pour little water at regular intervals while frying the paste.
- Stir well by adding yogurt, lemon juice and salt.
- Add tamarind pulp and stir well until the gravy is of sauce consistency.
- Add fried chillies. Bring to a boil and remove from fire.
- Garnish with chopped coriander leaves and serve hot with biryani.

Shahi Tukre

Ingredients :

4 Nos - Slices of bread
6 Tbsp - Condensed milk
500 ml - Milk
1/2 Tsp - Ground cardamom seeds
1/4 Tsp - Nutmeg
15 gms - Almonds, pistachios, Charoli, walnuts, cashew-nuts, raisins each
3 Tbsp - Sugar

Cooking Instructions :

- Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour.
- Drain thoroughly and keep aside.
- Fry all the nuts and pound coarsely. Also fry the raisins.
- Take a wide pan and put in milk, condensed milk, sugar, cardamom and nutmeg.
- Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan.
- Let it cook till all the moisture is absorbed by the bread.
- Serve cold garnished with nuts and raisins and covered with foil.

Malai Korma

Ingredients :

2 cups - Fresh cream (malai)
2 nos - Finely chopped onions
1 No - Finely chopped tomato
10 Flakes - Garlic
1 Inch - Peeled ginger
5 Nos - Split green chillies
1 Tbsp - Finely chopped coriander leaves
12 Nos - Sliced cashew nuts
1/4 Tsp - Turmeric powder
Salt to taste
3 Tsp - Ghee

Cooking Instructions :

- Grind ginger and garlic to a smooth paste.
- Heat ghee and fry cashew nuts. Drain and keep aside.
- Sauté onions in the same ghee till golden brown and add ginger-garlic paste, salt, green chillies and turmeric powder.
- Add tomatoes and sauté well till oil separates.
- Add fresh cream, stir and cook. Simmer for 2 minutes.
- Garnish with chopped coriander and fried cashew nuts.
- Serve hot with rotis

Hyderabad Rice Pulao

Ingredients :

2 Cups - Basmati Rice
3 Tbsp - Sunflower oil
1 No -Finely sliced onion
3 Nos - Finely chopped shallots
1 Clove - Crushed garlic
1 Tsp -Grated ginger
1/2 Tsp - Cayenne
2 Cups - Trimmed okra (ladies finger)
4 Cups - Chicken stock
1 Tsp - Lightly crushed saffron
1/3 Cup - Golden raisins
1 Tbsp - Lemon juice

To Garnish :
Toasted Almonds
1 Tsp - Chopped mint
1 Tsp - Chopped coriander

Cooking Instructions :

- Heat oil in a pan and fry onions till golden brown and keep aside.
- Reduce heat and cook shallots in the remaining oil until soft.
- Add garlic and ginger and sauté well. Stir in the rice, cayenne and okra.
- Pour in the chicken stock and add saffron.
- Bring to a boil and simmer over moderate heat for 15 minutes.
- Add raisins and stir in the lemon juice.
- Serve with garnish of fried onion, toasted almonds, mint and coriander.

Lamb Biryani

Ingredients :

500 gms - Sliced lamb
500gms - Basmati rice
Water as required
1/2 tsp - Mace powder
4 nos - Green cardamom
4 nos - Black cardamom
4 nos - Cloves
5 nos - Bay leaves
200 ml - Oil
50 gms - Onions
5 tsp - Ginger-garlic paste
2 Tsp - Salt
2 tsp - Chilli powder
1000 ml - Water
3 1/2 tbsp - Brown onion paste
Saffron few strands
60 gms - Sliced onions(fry the onions till brown and keep aside)

For the covering:

1/2 cup Flour
100 gms - Butter

Cooking Instructions :

- Wash and soak rice in water for one hour.
- Drain and boil in sufficient water with mace powder, green and black cardamom, cloves and bay leaves till three-fourth done.
- Remove from heat, drain and keep aside.
- Heat oil in a pan and fry sliced onions till brown. Saute by adding ginger-garlic. Put the lamb pieces and fry for about 10 minutes.
- Add salt, chilli powder and water and cook for about 20 to 25 minutes on medium heat.
- Stir in the brown onion paste and cook till the lamb pieces are tender and the curry thickens. Remove from heat.
- Mix butter and flour. Knead to a smooth soft dough by adding enough water.
- In an oven proof vessel place alternate layers of rice and lamb curry.
- Sprinkle saffron and browned onions. Seal the vessel with the prepared dough and place in a moderately hot oven (150oC to 175oC) for 20 minutes or till the covering is cooked.

Kheema Liver Masala

Ingredients :


500 gms- Minced mutton (kheema)
200 gms - Liver
450 gms - Tomatoes
1 tsp - Ginger-garlic paste
Red chilly powder to taste
1/4 tsp - Turmeric powder
50 gms - Finely chopped onions
10 gms - Garam masala
2 nos - Cardamom
2 no - Cloves
1"piece - Cinnamon
1/4 tsp - Cumin Seeds
2 tbsp - Oil
50 ml - Curd
Salt to taste
1 Tbsp - Chopped coriander

Cooking Instructions :

- Wash minced meat and liver. Marinate it with curd, half of ginger- garlic paste, red chilly powder & salt for half an hour.
- Heat oil in a pan and add cardamom, cloves, cinnamon and cumin. Add chopped onions and sauté well.
- Stir in by adding remaining ginger-garlic paste, turmeric and chilli powder.
- Add Minced meat and cook for a few minutes.
- Add chopped tomatoes and fry by stirring occasionally.
- Add liver pieces and sauté well.
- Once the oil starts oozing out of the mixture, add garam masala and salt.
- Mix well and remove from fire. Sprinkle chopped coriander.

Haleem

Ingredients :

200 gms - Wheat (whole)
300 gms - Boneless Mutton
20 gms - Green Chillies
2"piece - Ginger
6-8 flakes - Garlic
100 gms -Ghee
3 medium - Sliced onions
1/2 tsp -Turmeric Powder
2 tsp - Garam Masala
Salt to taste


Cooking Instructions :


- Clean wheat and soak in water for 2 hours.
- Grind ginger, garlic and chillies to a fine paste.
- Clean and slice mutton into small pieces.
- Marinate mutton pieces with half quantity of ground paste and salt for 1 hour.
- Pressure cook the soaked wheat and marinated meat till done.
- Once cooked mince and grind to a fine paste.
- Heat ghee in a pan and saute onions till brown.
- Add turmeric, garam masala, salt and remaining ground paste and keep stirring occasionally on a low flame till the mixture leaves the sides of the pan.
- Adjust seasoning and serve hot.

Chicken Korma

Ingredients :

2 kg - Chicken pieces
1tsp - Turmeric powder
2 tsp - Garam masala
100gms - Ginger-garlic paste
50gms - Green chilli paste
2 tsp - Coriander powder
1 kg - Finely sliced onions
500gms - Yoghurt
1 cup - Water
100gms - Grated Coconut
1/2 tsp - Pepper powder
300 ml - Oil
1 sprig - Chopped coriander leaves
1 sprig - Chopped mint leaves
Salt to taste

Cooking Instructions :

- Marinate chicken pieces in turmeric powder, garam masala, ginger-garlic and green chilli paste, coriander powder and salt for 10 minutes.
- Heat oil and fry onions till golden brown.
- Add marinated chicken pieces and mix well.
- Stir well by adding yogurt and water.
- Add coconut pieces, pepper powder, chopped coriander and mint leaves.
- Cover and cook till done. Serve hot.

Hyderabadi Kheema

Ingredients:

• 1 lb Minced meat
• 1 Cup chopped white cabbage
• 1 Cup chopped carrots
• 1 Cup chopped celery and leaves
• 1 tsp Turmeric powder
• Green chilies
• 3 Onions
• 2 tsp Grated ginger
• 1/2 tsp Grated garlic
• 3 tbsp Vegetable oil

Cooking Instructions:

- Heat oil and fry the meat until it is well done. Keep it separate.
- Add chopped onions, chopped carrots, cabbage, celery leaves, grated ginger, turmeric powder, garlic and green chilies to the mince.
- Mix properly and cook it uncovered in a preheated oven for about 45 minutes. Remove from the oven.
- Kheema is ready. Serve it garnished with coriander leaves.

Hyderabadi Fish

Ingredients:

• 2 to 3 Cans of fish
• 4 tbsp Oil
• 2 Bay leaves
• 3 cm Piece ginger
• 1/2 tsp Sugar
• 1 tsp Garam masala
• 5 Red chillies
• 1 tsp Turmeric powder
• 4 Green chillies
• 1 Cup coconut milk
• 1 1/2 tsp Melted butter
• Salt to taste


Paste of:

• 2 tsp Aniseed
• 3 tsp Cumin seeds
• 2-3 tbsp Coconut
• 1 Ball of tamarind

Cooking Instructions:

- Heat oil and add split green chillies, bay leaves and blended mixture.
- Fry the mixture for about 10 minutes till the oil starts seperating.
- Now add fish, sugar and salt. Simmer it after adding a little water.
- Add coconut milk and garam masala. Bring the mixture to a boil and take it off the fire.
- You can also add melted butter to the dish.
- Hyderabadi Fish is ready to serve.

Hyderabadi Biryani

Ingredients:

• 1/2 kg Basmati rice
• 1 kg Boneless meat
• 500 gm Curd
• 4-6 tsp Ginger-garlic paste.
• 4-6 Green chilli
• 2 Big onion
• 1/4 Cup limejuice
• 1/2 tsp Red chilli powder
• A pinch of shazeera
• Finely chopped coriander leaves
• 8-10 Sticks mint leaves
• 2 Pinch saffron
• 1-2 Cinnamon
• 2-3 Cardamom
• Saffron color
• 1-2 Clove
• 2 Cup oil
• Salt to taste
• 2 tsp Ghee

Cooking Instructions:

- Wash and chop the meat into square pieces.
- Marinate the mixture of meat and ginger garlic paste for an hour.
- In the meanwhile, chop the onions lengthwise and saute them in the oil on low heat till light brown.
- Cool these fried onions and crush them in a plate with your hand.
- Mix 3/4th of crushed fried onion, curd, red chilli powder, cinamon, green chilli paste, cardamon, shazeera, coriander leaves, clove, safron water, mint leaves and salt into the marinated meat.
- Leave the mixture for 1 hour.
- Wash the rice and cook it.
- Pour little water and add one tsp salt, shah zeera, cinamon, clove, cardamon, mint leaves, coriander leaves and green chilli.
- When rice becomes half cooked, remove it from the flame.
- Drain the water completely.
- Spread this cooked rice over marinated meat.
- Add saffron color, limejuice, ghee and the remaining crushed onions over rice layer.
- Tightly cover with a lid.
- Keep on a low flame.
- Remove from the heat exactly after half an hour.
- Hyderabadi Biryani is ready to serve.