Hyderbadi Keema Fry

 Keema fry

Minced Mutton - 250 gms

Red Chili powder -1 tablespoon 

Salt - to taste

Ginger Garlic Paste 1tablespoon 

Turmeric Powder -  ½ tsp

Coriander Leaves - 1/2 cup

Green Chillies - 3

In a pan, add keema , ginger garlic paste, turmeric, salt and cook on medium flame in its own water for 5 mins

Now after 5 mins , cook more till keema is dried up.

Now add Oil, coriander leaves green chili and cook for 3 mins

Now add red chili powder and cook for 5 mins on low flame.

Now you eat this with dal.

Almond flour biscuits

Almond flour biscuits

Set 1 ingredients:

Blanched Almos:d flour - 1 1/2 cup (168g)

Baking powder - 1/2 tbsp (5 g)

Full-fat Mozzarella Cheese Shredded - 1/2 Cup (56g)

Set 2 ingredients :

Eggs - 1 L room temp

Sour cream - 1/2 cup (120g)

Unsalted butter - 4 tbsp, Melted

Method : 

1.Preheat oven to 450ºf (232ºC)

2.In a food processor or any blender, pulse set 1 ingredients and keep aside

3.In another bowl, mix set2 ingredients together.

4.Now pour dry ingredients into wet ingredients and mix well with a whisker.

5.Now coat or spray the slots of the muffin tray and spoon in the batter to fill them 3/4 of the way full.

6.Now bake them for 10 mins and once done let the cool.

7.Serve them with salted butter, honey, and unyoking of sweet spread.

Mushroom pepper fry

 Mushroom pepper fry

Mushroom - 30 pieces - sliced thick

Ghee - 1 tbsp

Oil - 2tbsp

Mustard seeds - 1 tsp

Dry red chili - 1 broken ( optional)

Curry leaves - 1 0 chopped

Ginger - 1 inch chopped finely

Onion - 1/2 cup chopped

Bell pepper - 1 (I took green one sliced long)

Salt - to taste ( this dish needs very less salt)

Pepper powder masala ( grind below ingredients into fine powder)

Peppercorns - 1 tsp

Fennel seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Coriander seeds - 1/2 tsp

Method:

1. Heat ghee, oil in a pan.
2. Add mustard seeds, dry ed chili, curry leaves, ginger and fry for a minute
3. Now add onion and cook till they are light brown
4. Now add mushroom and saute for 2 mins on high flame.
5. Now cover the pan with lid and let mushroom release moisture and cook in its won water for 3 mins
6. Now open the lid and add bell pepper for 2 mins on high flame
7. Now add pepper masala powder, salt and mix well for 2 mins and it’s ready to serve.

Instant pot Mushroom Pulao - new

 Instant pot Mushroom Pulao - new

Mushroom - 200 gms  or 20 pieces ( cut into cube size)

Ghee - 2 tbsp

Oil - 1 tbsp

Onion - 1 medium

Green chili - 2 slit

Ginger garlic paste - 1 tsp

Garam Masala - 1/2 tsp

Salt

Basmati rice - 1 cup - soak for 30 mins

Water - 1.5 cups

Dry whole Garam Masala:

Bay leaf - 1

Green Cardamom - 4

Cloves -4

Peppercorn seeds - 1/2 tsp

Shahi jeera - 1/2 tsp

Cinnamon - 1 inch

Method :

1.Plugin Instant pot

2.Press saute mode and add oil and ghee

2Add all dry whole garam masala and fry for a min

3.Now add onion and fry till golden brown

4.Now add mushrooms and fry for 2 mins

5.Now add Garam Masala, salt, ginger garlic paste and mix well for 4 mins

6.Now add water and rice and mix well 

now close the lid

7.Turn off sautés mode and turn on pressure mode and select 6 mins and vent should be sealed

8. let it release naturally for 10 mins, Once done switch off instant pot and serve

Hyderabadi Keema with aloo and methi ( minced goat meat curry)

 Aloo Methi keema

Minced goat meat (Keema)  - 300 gms

Onion - 3 medium

Ginger garlic paste - 2 tsp

Red chili powder - 2 tsp ( i used 1 tsp of regular chili powder and 1 tsp Kashmiri chili powder)

Turmeric - 1/2 tsp

Salt - 1 tsp or to taste

Green chili - 4 whole

Coriander leaves - 1/2 cup

Methi - 1/4 cup ( I used 1 tsp dry fenugreek leaves = Kasuri methi because my kids do not like methi taste)

Potatoes - 3 ( cut into cube size)

Meat masala - 1 tbsp

 

Method :

1. Heat oil in a pressure cooker, add onions, and fry till golden brown

2. Now add ginger garlic paste, red chili powder, turmeric, salt and mix well

3. Now add keema and mix well. No need to add water 

4. Now give pressure and give 3-4 whistles on medium heat

5. Now once pressure released take the lid and cook for 2 mins

6. Now add coriander leaves, green chili, fenugreek leaves, and potatoes to cooked keema and mix well for a min

7. Now add 1/2 cup water and close the lid and give 2 more whistles on medium heat and once the pressure is done open the lid.

8 Now add meat masala and mix once and cook on low flame for 10 mins and it's ready to serve with roti or rice.

Pulihora with MTR pulihora powder

 Pulihora with MTR pulihora powder 

Rice - 2 cups  ( cook in a rice cooker with 5 cups water)

Oil - 6 tbsp

Ghee - 1 tbsp

Mustard seeds - 1 tsp

Chana dal - 2 tbsp

Urad Dal - 2 tbsp

Peanuts - 2 tbsp

Cashews - 20 (broken into small pieces)

Green chili - 8

Curry leaves - 10 

Tamarind paste - 1 tsp

MTR pulihora powder - 4 tsp

Salt - 1 tsp or to your taste

Method:

1. Spread cooked rice on a wide plate to cool down
2. Heat oil, add mustard seeds, Chana Dal, Urad Dal, peanuts, and fry for 2 mins
3. Now add cashews, green chilis, curry leaves and fry for 2 mins
4. Now add MTR powder, salt and mix well for 2 mins and switch off the flame.
5. Now add this pulohora mixture to rice.
6. Add tamarind paste, ghee and mix very well and serve.

Hyderabadi Sooji Halwa / Rava Kesari

Sooji Halwa / Rava Kesari

Set 1

Water - 2.5 cups.  

Sugar - 1.5 cups.   

Color - 1/4 tsp.  (Optional)    

Saffron - 1/4 tsp

Cardamom powder - 1/2 tsp

Set 2:

Ghee - 1 tbsp

Cashews - 1/2 cup broken

Raisins - 1/4 cup

Set 2

Semolina/sooji 1 cup.  

Ghee - 3/4 cup - 1 tbsp 

Preparation:

1. Heat water, sugar, saffron, color if you are using and get it to a boil. Now add Cardamom powder and mix well and leave on low flame.
2. In another pan add ghee, cashews, raisins, and fry till raisins balloon up. And keep aside

Method:

1. In a big wide pan, roast Semolina ( shoji) on low flame for 8 mins.
2. Now add ghee and mix well and keep roasting on low flame for 5 mins
3. Now add sugar syrup, roasted cashew, raisins and mix well and close the lid for 2 mins. Switch off the flame and leave it…don’t touch it until it is cool down. You will get a little dry halwa if you do this.

Paneer snack fry ( air fryer)

 Easy and super tasty Paneer fry ( air fryer)

Marinate the below items and keep aside for 5 mins

Paneer - 30 pieces (dice size pieces)
Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - to taste ( 1/2 tsp is enough)
Besan flour - 1 tsp
Lemon juice - 1 tsp ( optional) or use Amachur power - 1/2 tsp
Oil - few drops


You can fry paneer in an air fryer or deep fry and keep it ready
Fry paneer in AIrfryer:
1. Arrange paneer pieces in an Air fryer and spray oil on top and set the teet temp for Air fryer at 370 for 12 mins and click start and Every 3- 4 mins, keep checking and shaking the tray in between. Once done keep them aside.

Hyderabadi Egg Biryani

 Egg Biryani

Basmati rice - 2 cups ( soak for 30 mins

Eggs - 6 ( boiled and peel the shell and keep it aside)

Oil - 2tsp

Ghee - 2 tsp

Onion - 2 m chopped

Green chili - 2 slit

Tomato - 2 M chopped

Ginger garlic paste

Mint - 1/2 cup

Coriander leaves - 1/2 cup

Red chili powder - 3/4 tsp

Garam Masala - 1 tsp

Turmeric - 1/4 tsp

Salt - to taste

Curd - 2 tbsp

Dry Garam Masala - 

Star anise - 1

Cardamom - 3

Cinnamon - 1 inch

Pepper - 10

Cloves - 3

Bay leaf -1 

Jaji patri - 1 leaf

Shahi seeds - 1 tsp

Mart mogu - a small piece

Preparation :

1. Heat oil in a pan add 1/4 tsp each of red chili powder, turmeric, salt and add eggs and fry for 2-3 mins

Method :

1. Heat oil and ghee in pan and add dry Garam Masala and fry for a min
2. Now add onion and green chili and cook till onions turn light brown
3. Now add ginger garlic paste and fry till raw smell is gone
4. Now add mint leaves and mix well for min
5. Now add tomatoes, red chili powder, turmeric, Garam Masala, salt and cook till tomatoes are cooked and mashed
6. Now add curd and mix well
7. Now add water and basmati rice and mix well
8. Now add eggs and coriander leaves and close the lid and cook till rice is done

Mushroom rice

 Mushroom rice

Basmati rice - 1cup (soak rice for a while)

Mushroom - 2 bowl

Carrot - 1/2 bowl

Beans - 1/2 bowl

Peas - 1/4 bowl

Ghee - 2 tsp

Oil - 1 tsp

Onion - 1 m - chopped

Green chili - 3

Cashew - 10

Ginger garlic paste - 1 tbsp

Mint - 1/2 cup

Water - 1.5 cups

Dry Garam Masala - 

Star anise - 1

Cardamom - 3

Cinnamon - 1 inch

Pepper - 10

Cloves - 3

Bay leaf -1 

Jaji patri - 1 leaf

Shahi seeds - 1 tsp

1. Heat oil and ghee in pan
2. Add dry masala and fry for a min
3. Now add onion, cashews and green chili and fry till onions are light brown
4. Now add ginger garlic paste and mix well till raw smell is gone
5. Now add mushroom, beans, carrots and fry well for 4-5 mins
6. Now add mint and mix well
7. Now add 1.5 cups water and salt and mix well and let it get small boil
8. Now add basmati rice and coriander leaves and mix well and cook .

Hyderabadi chicken curry

Hyderabadi chicken curry 

Chicken - 2 lbs

Onion - 1 large sliced

Tomato - 2 medium sliced

Ginger garlic paste - 2 tsp

Curry leaves - 2 springs

Green chili - 2 chopped

Mint leaves - 1/4 cup chopped

Coriander leaves - 1/4 cup chopped

Water - 2 cups

Spices: 

Red chili powder - 1 tsp

Turmeric - 1/2 tsp

Coriander powder - 1 tsp

Meat masala - 1 tsp

Garam masala - 1/2 tsp

Salt - to taste

Dry whole garam masala 

Cinnamon - 1 inch

Cloves - 4

Green cardamom - 2

Pepper seeds - 1 tsp

1. Heat oil in pan, add whole garam masala and fry for a min

2. Now add onion, green chilies, curry leaves n fry onions turn to light brown

3. Now add chicken and ginger garlic paste and fry till chicken leaves oil to the sides

4. Now add tomato, all spices and mix well and cover and cook for 5 mins

5. Now add mint, coriander leaves, garam masala and meat masala and mix well for a minute

6. Now add water and close the lid and cook for 20 mins on medium flame.

7. Now you will see oil on top, switch off the gas and serve with roti or rice.

Green Peanut Chutney

 Green Peanut Chutney 

Peanuts - 1/2 cup 
Green chili - 4
Coriander leaves - 1/2 cup
Curry leaves - 10 leaves
Garlic - 8 small
Water - 1/2 cup 
Tamarind paste - 1/2 tsp
Salt

Tempering 
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 10 leaves

Method:

Roast peanuts nicely and cool them and keep aside
Now take peanuts in a mixie jar, green chili, coriander leaves, curry leaves, garlic, tamarind paste salt, water and grind into a smooth paste.
For tempering - heat oil in a pan, add mustard seeds, curry leaves

Aloo baingan

 Aloo baingan

Eggplant/ Baingan - 6 purple small ones - (each cut into long 4 pieces)
Potatoes - 1 Large ( cut into bite pieces)
Onion - 1 Small ( chopped fine)
Tomato - 1 Medium ( chopped fine)
Green chili - 1 chopped
Ginger garlic paste - 1 teaspoon 
Cumin seeds -1 tablespoon 
Mustard seeds -1 tablespoon 
Urad dal - 1/2 tsp
Chopped coriander leaves - a handful 
Oil - 3- 4 tablespoon 

Spice powders:
Turmeric powder -1/2 tsp
Red chili powder -1 tsp
Salt - to taste
Coriander powder -1 tsp 
Garam Masala powder - 1/2 tsp ( optional)
Amchur powder - 1/2 - 1 tsp

Preparation:
1. Marinate eggplant with red chili powder, turmeric powder, salt, and keep aside
2. Add 1 cup of water n potatoes in a microwave bowl and cook for 8 mins, drain and keep aside

Method:

1. Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, and fry for 1min
2. Now add onion and cook till onions are light brown.
3. Now add ginger garlic paste and stir once
4. Now add tomato and coriander powder and cook till oil oozes out.
5. Now add eggplant and mix well and close with a lid and cook on low flame for 5 mins
6. Now add boiled potatoes and mix well and cook on low flame another 5 mins
7. Now add Garam Masala and anchor powder n mix well.
7. Garnish with coriander leaves n cook on low flame for 5 more mins.