Hyderabadi Chicken curry

Chicken curry

Marinate and keep aside for 30 mins

Chicken - 2 lbs

Red chili powder - 1.5 tsp

Salt

Turmeric - 1/2 tsp

Garam masla - 1/2 tsp

Coriander powder - 1 tsp

Ginger garlic paste - 2 tsp

Curd - 2 tbsp

Green chili - 2

Set 2 - grind to a paste and keep aside

Onions - 2 tbsp - fried onions

Coconut powder - 2 tbsp

Tomato - 1 small

Set 3 

Onion - 2 Medium

Meat gram masala - 1 tbsp

Mint - 2 tbsp

Coriander leaves - 1/4 cup

Water - 1 cup

Method:

1. Heat oil in a pan, add onion, and fry till golden brown
2. Now add marinated chicken and mix well and cook for 5 mins on high heat
3. Now add onion coconut paste, mint, and coriander leaves and close the lid and cook for 3 mins.
4. Now add water and close the lid and cook for more than 15 mins on low flame.

Bell pepper fry / Capsicum fry

 

Bell pepper fry / Capsicum fry

Bell pepper - 2 cups chopped (3 m sized)

Oil -  2 tbsp

Mustard seeds - 1/2 tsp

Chana dal - 1 tsp

Urad dal - 1 tsp

Onion - 1 small chopped ( 1/2 cup)

Curry leaves - 12 leaves or 2 stems

Green chili - 3 chopped 

Turmeric - 1/2 tsp

Salt - to taste

Coconut shredded fresh- 2 tbsp

Method :

1. Heat oil in a pan,

2. Now add mustard seeds, chana dal, urad da, and fry for a min

3. Now add onions, green chili, curry leaves, and fry till onions are light brown color. 

4. Now add turmeric, bell pepper/ capsicum and fry for a min and cook for 6 mins with lid closed, keep stirring in between.

5. Now you can see bell pepper change its color, mix well.

6. Now add shredded coconut, salt and mix well

7. Now close the lid and cook for more 2 minutes and its done

8. Serve with hot rice or roti.

Simple Tomato Rasam

 Tomato - 3 M round ones

Tamarind - cherry size

Toor dal - 1 tbsp - make a fine powder

Cumin seeds - 3/4 tbsp - make a fine powder

Pepper seeds - 3/4 tbsp - make a fine powder

Green chili - 3

Garlic - 4-5

curry leaves - 10

mustard seeds -

Urad dal -

Dry red chili - 2

hing

curry leaves

coriander leaves

Boil tomatoes, tamarind in water for 10 mins.

Now heat oil in a pan, add, mustard seeds, dry red chili, hing, curry elaves, garlic, greenehili, turmeric and mix well

Now add boiled and mashed tomato pulp with water and toor dal powder and cook for 5 mins

Now add cumin and pepper powder and mix well 

Now add curry leaves and coriander leaves and mix well and cook for 5 mins

Ginger tea

 

Ingredients: 1 cup water 2 tsp of tea leafs 2 laung/lavang 2-inch adrak 1 ealichi 1 cup milk 2 tbsp sugar Saffron Method: Boil 1 cup of water Add 2 tsp of tea leafs Add crushed adrak and laung in boiling water Add 1 cup milk Bring it to boil Add 2 tbsp sugar Add 1 ealichi Boil for 1 to 2 mins Add 2 strands of saffron in cup Pour tea in cup Put some saffron on top of it for garnish Ready To Serve

https://www.youtube.com/watch?v=10brHueIV_Q

Tomato coriander chutney

 Tomato coriander chutney

Set -1 Dry roast and make powder

Sesame seeds - 2 tbsp

Cumin seeds - 1 tsp

Set 2 

Oil- 1tbsp + 1tbsp

Green chilies - 5

Curry leaves - 10-12

Asafoetida - 2-3 pinches

Corinader leaves - 1.5 cups ( dont remove stems)

Tomatoes - 4 M chopped long

turmeric - 1/2 tsp

Garlic - 7

Tamarind paste - 1 tsp

Salt - to taste

Set 3 - seasoning 

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Urad Dal - 1/4 tsp

Chana Dal - 1/4

Cumin seeds - 1/4

Curry leaves - few

Dry red chili - 2

Garlic - 5

Asafoetida - 2 pinches

1. Prepare set 1 and keep aside

2. Heat oil in a pan, add green chilies, and cover with a lid for a min - stir in between. and keep them aside.

3. Now in the same pan, add more 1 tbsp more oil and add curry leaves, asafetida, coriander leaves and saute for a min.

4. Now add tomatoes, turmeric and mix well and cook for 3 mins with lid covered.

5. Now when tomatoes become soft and mushy, switch off the stove and let it cool.

6. Now in a mixie, take set 1 powder, add cooked tomato mixture, fried green chili tamarind paste, salt, garlic, and grind to a coarse mixture.

7. Now prepare the tempering. Heat oil in a pan, add mustard, cumin, urad, chana dal, dry red chili, garlic, asafetida, and fry for a min and add to the coarse mixture above.

Mutton Tahari

Mutton tahari tahari

Set 1 - Marinate below ingredients

Mutton - 2 lbs ( cut into small pieces)

Ginger garlic paste - 2 tsp

Salt - 1 tsp

Red chili powder - 2 tsp

Turmeric - 1/2 tsp

Garam masala powder - 1.5 tbsp (check set 2prep notes)

Lemon juice - 1 whole

Curd - 1/2 cup

Coriander leaves - 1/2 cup

Mint leaves - 2 tbsp

Set 2 - Garam masala powder ( grind it to powder)

Coriander seeds - 1tbsp cinnamon sticks - 2 inches caraway seeds/ Shahi jeera - 1 tsp clove - 4 cardamom -5

Set 3 Dry Garam masala

Bay leaf - 2

Cinnamon sticks - 2 inch

Shahizeera - 1/2 tsp

Cloves -3

Cardamom pods - 3

Cooking oil 1 cup

Onions- 2 medium size

Tomato - 3 m round ones

Coriander leaves - 1/4 cup Mint leaves - 2 tbsp Green chilies - 3 whole

ghee - 2 tbsp

Basmati rice - 3 cups rice (soak for 30mins)

Lemon juice - 3 tbsp Salt- 1 tsp - check if needed Water - 4.5 cups

Prep:

Soak rice for 30 mins

Grind dry garam masala powder and keep aside

Slice tomatoes and keep aside

Method:

1. Heat oil in a pressure cooker, add onion n fry till light brown color

2. Now add set -3 ingredients and fry for a min

3. Now set -1 add the marinated mutton and cook for 3-4 mins

4. Now add tomatoes and give 4 whistles and switch off the stove.

5. Once pressure is released, open the lid and coriander leaves, mint, green chili and mix and cook for 2-3 mins on low flame.

If you are cooking in a pot -

6. Now in a big dish, add ghee, cooked mutton pieces, and spread nicely.

7. Now add soaked rice, measure, and add mutton gravy and water so that it will come as 4.5 cups.

8. Now add lemon juice, salt if needed and cook on medium heat for 20 mins, your Tahari is done. Serve with raita.

If you are cooking in Instant Pot -

6. Add ghee in the inner pot and add mutton pieces and spread them nicely.

7. Now add soaked rice, measure, and add mutton gravy and water so that it will come as 4.5 cups.

8..Now add lemon juice, salt if needed and click manual or pressure for 6 mins. close the seal and cook until it naturally release its pressure. Serve with raita.

Hyderabadi Mutton fry

 Hyderabadi Mutton fry 

Set 1 -

Mutton - 1/2 kg

Turmeric - 1/2 tsp

Salt - 1/2 tsp

Ginger garlic paste - 1 tbsp

Water - 1/2 cup

Set 2 - Masala powder

Coriander seeds - 1 tbsp

Cinnamon stick - 2 inches

Cloves - 5

Green cardamom - 3

Black pepper - 1 tsp

Dry red chili - 4

Set 3-  to make mutton fry

Oil - 4 tbsp

Bay leaf - 2

Shahi jeera - 1/2 tsp

Onions - 1 cup finely chopped.

Masla powder - From set 2

Red chili powder - 1 tsp

Method:

1. From set 1 - In a cooker, add mutton, turmeric, salt, ginger-garlic paste, and 1/2 glass water and mix well and cook for 3 whistles.
   
2. Form set 2 - roast all ingredients and grind it powder and keep aside
3. From set 3 - Heat oil in a pan, add bay leaf, shahi jeera, onion, and fry till golden brown. 
4. Now add cooked mutton with water too, masala powder from set 2, red chili powder, salt and mix well,
5. Now cook on high flame for 5-6 mins to make the mutton gravy thick or total fry. mix in between every 2-3 mins
6. Garnish with coriander leaves and serve with roti or rice.

1. 
   

Note - I made this for 2.5 lbs mutton, so I tripled everything and I added 4 tsp of masala to 2.5 lbs mutton

Hyderabadi Dhaba style Chicken curry

 Hyderabadi Dhaba style Chicken curry

Set 1 - marinate and keep aside for 1 hr

Chicken - 2-3 lbs ( 1 kg)

Red chili powder - 1 tsp

Salt - to taste

Ginger garlic paste - 2 tbsp

Turmeric - 1/2 tsp

Set 2: roast on low flame till nice aroma and Grind to a powder

Coriander seeds - 2 tsp

Pepper seeds - 12-14

Cinnamon - 2 2inches

Javithri - 2 inches ( 2 single stems)

Star anise - 1

green cardamom - 4 or 5

Clove - 6 or 7

Set 3 - Heat oil in a pan, onion, and cook till transplant and add cashews and tomato and cook till tomatoes are soft and switch off. let it cool and grind to a paste and keep aside.

Oil - 1 tbsp

Onion - 2 medium sliced

Cashew - 5

Tomato - 2 juicy round ones  - chopped

Set 4: to cook chicken curry

Oil - 4 tbsp

Shahi jeera  - 1 tsp

Bay leaf - 2

Green chili - 4 whole with a light slit

Ginger garlic paste - 1 tsp

Method:

1. Heat oil in a pan, add bay leaf, shahi jeera, green chili, and fry for a min or two

2. Now add onion and tomato paste and fry for 2-3 mins

3. Now add ginger garlic paste and cook till oil leaves the sides

4. Now add marinated chicken and mix well for 2-3 mins

5. Now add masala powder, cilantro, mint and mix well and cook for 5-6 mins with lid cover.

6. Now add 2 glasses of water and mix well

7. Now close the lid and cook on low flame for 30 mins.

8. After 30 mins, you will see oil floating and the chicken piece is well cooked.

Serve with hot rice

Udipi style coconut chutney

Udipi style coconut chutney

Peanut - 1/2 cup

Roasted Chana Dal - 1/4 cup

Garlic - 1 big ( chopped)

Green chili - 3

Grated coconut - 1/2 cup

Curry leaves - 3 chopped

Mint leaves - 4 leaves

Coriander leaves - 1/4 cup

Salt - 1/2 tsp

Oil - 1 tsp

Tempering 

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Urad Dal - 1/4 tsp

Dry Red chili - 2 

Asafoetida - 2 pinches (hing)

Method :

1. Heat oil in a pan, add peanuts, Chanda dal, and roast till light brown color.
2. Now add green chili, curry leaves, mint leaves, garlic and fry for 2 mins and switch off the flames
3. Now transfer everything to a mixie jar, add tamarind, salt, grated coconut, and 1/4 cup water and grind to a coarse paste.
4. Now add coriander leaves and grind together again with 1/4 cup water.
5. Now transfer chutney to a large bowl and add water as required and mix well.

To prepare the tempering

1. Heat oil in a pan, add mustard, cumin, dry red chili, curry leaves, and fry for a min.
2. Now add Asafoetida and switch off the flame.
3. Pour the tempering over the chutney and mix well.

Hyderabadi Keema curry with Drumsticks

 

Hyderabadi Keema curry with Drumsticks

 Hyderabadi Keema curry with tomatoes

Set 1

Minced goat meat (Keema) - 300 gms
Onion - 3 medium or 2 cups (chopped)
Ginger garlic paste - 2 tsp
Red chili powder - 1 tsp ( I used 1/2 tsp of regular chili powder and 1/2 tsp Kashmiri chili powder)
Turmeric - 1/2 tsp
Salt - 1 tsp or to taste

Set 2

Tomatoes  - 2 ( cut into cube size)
Green chili - 4 whole
Coriander leaves - 1/2 cup

Red chili powder - 1/2 tsp

Salt - 1/2 tsp
Kasoori Methi - 1/2 tsp crushed (optional)
Garlic - 8-10 big ones ( optional)
Anand premium Drumsticks - 20-25 sticks

Meat masala - 1 tsp ( I used shan)

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 for 2 mins. for 4 whistles on medium heat.
5. Now switch off the flame and once pressure is released, open the lid and cook for 2 mins
6. Now add tomatoes, coriander leaves, green chili, and kasoori methi to cooked keema and cook for 5 mins until tomatoes are soft.

7. Now add drumsticks and mix well for a min and check if u need water ( if needed add 1/2 cup) and give 1 whistle and switch off.

8. Let it cool down and open the lid and add garlic, meat masala, 1/4 cup water and close the lid and cook on low flame for 15 mins and it's ready to serve with roti or rice.

or

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 for 2 mins. for 4 whistles on medium heat.
5. Now switch off the flame and once pressure is released, open the lid and cook for 2 mins

6. Now take oil a pan add tomatoes, coriander leaves, green chili, and cook till tomatoes are well cooked.

7. Now add red chili powder, salt, drumsticks, water and cook well with lid closed for 10 mins.

8. Now to pan, add keema from pressure cooker and meat masala and cook for another 5 mins and close the lid and cook on low flame for 15 mins and it's ready to serve with roti or rice.

Chili Garlic Bread

Butter - 6 tbsp

Garlic - 2-3 crushed or pasted

Salt - 1/4 tsp (avoid if you are using salted butter)

Black pepper - 1/2 tsp

garlic powder - 1/2 tsp

Oregano leaves - 1/2 tsp

Red chili flakes - 1/2 tsp

Corriander leaves - 1 tbsp 

 Mix everything well

Now add cheese in between two pieces of bread and spread the garlic mixture on top of each bread and fry both sides till crisp

Simple Upma like olden days

 

Ingredients:

Rava- 1 cup

Cumin seeds - 1 tsp

Salt - to taste

Water-3 cups Milk- 1 cup

Urad dal - 2 tsp

Chana dal - 2 tsp

Mustard seeds - 1 tsp

Cashews - 10

Green chili - 2 chopped

Curry leaves - 10 chopped

Ginger - 1 tbsp chopped

Ghee - 1/4 cup

Preparation:

1. Roast Sooji for 2-3 mins
2. Now add cumin seeds and roast for 3 mins
3. Take this sooji mix and keep it aside.
4. Once sooji is cool down add salt and mix

Method :

1. Heat oil in a pan, add mustard seeds, urad dal, chana dal, and fry till light brown
   
2. Now add cashews, green chili, curry leaves, ginger, and fry for 2 mins
3. Now add water and milk and mix well and let it boil
4. Now add sooji, cumin, salt mix to boiling water and mix well for 2 mins.
5. Now switch off the flame and close the lid and leave for 5 mins
6. Now add ghee on top and mix well and Serve

Sarvana bhavan rava Kesari

Sarvana bhavan rava Kesari

Sooji / Rava / Semolina - 1 Cup

Water - 3.5 cups

Sugar - 1 cup 

Ghee - 1 tsp + 1 tsp ( for roasting cashews and sooji)

Food color - 2-3 pinches or 1/8 tsp ( red or yellow)

Cardamom powder - 1/4 tsp

Rose essence - 1/8 tsp (optional)

Cashews - 8 broken into tiny pieces

Raisins - 8 small ones

Ghee - 1 tsp ( to add in water)

Oil - 2 tsp ( to add in water)

See notes for special instructions.

1. Heat 1 tsp ghee in a pan and add cashews and raisins and roast them till light brown color and take in a plate and keep aside.

2. In the same pan, add 1 tsp ghee and add shoji/rava, and roast on a low flame for 4 mins and keep aside on a separate plate.

3. Now in the same pan, add water and let it boil on medium flame.

4. Now add oil and ghee n mix well.

5. Now add yellow food color to water and mix.

6. Now add sooji/rava in boiling water and mix it well without leaving any lumps.

7. Now make the flame low and close the pan with a lid till shoji/rava is cooked (2-3 mins)

8. Now add sugar and mix well for a minute.

9. Now sugar will start melting and will feel watery but keep mixing it for 5 mins.

10. Now add cardamom powder, roasted cashew, raisins, and rose water and give a mix.

11. Serve hot or cold and enjoy.

Notes - 

1. adding completely ghee instead of oil will make you feel satiated while eating
   
2. when roasting sooji / rava, don't wait for the color to be brown it's just that aroma should be coming out of it.
   
3. Water should be boiling when you add sooji / rava
4. Sooji/ rava should be cooked well before adding sugar

South Indian Dahi vada / Perugu vada

South Indian Dahi vada / Perugu vada

Vada's 

Vada - 20 make them small in shape not like donuts 

Soda - 2 pinches

Salt - 1 tsp

 

Method:

1. Soak Urad dal for 4 hrs or over night

2. Drain off the water and transfer into the grinder and grind to a thick paste with very less water.

3. Transfer urad dal batter into a larger bowl and add soda and salt

4. Mix everything for 5 - 10 minutes with a spoon or your hands

5. Heat oil into a wide pan and keep it low medium flame

6. Drop tbsp full of batter in oil and deep fry till light golden brown

7. Take out vada/donut into a plate with a paper towel so that it can soak excess oil.

Perugu mixture

Curd / Yogurt - 2 cups 

Water - 1 cup

Salt - 1/2 tsp

 

Tadka / Tempering:

Oil - 4 tbsp.

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1 tsp

Green chilies - 2 whole

Curry leaves - 2 tbsp. chopped

Coriander leaves -  2 tbsp. chopped 

Ginger - 1 tbsp. very finely chopped 

Dry red chili - 1 broken

Hing - 2 pinches

Turmeric - 1/2 tsp

 

Method:

1. Whisk curd/yogurt, water, and salt and keep aside.

2. Now add seasoning to curd base and mix well.

3. Make sure salt is little tiny bit higher side 

4. Make vada's as above

5. Add vada's to a bowl of room temparature water and lightly squeeze them immediately.

6. Place them in a wide square bowl and add to 1/2 of yogurt mixture on top of them

7. Now fry more vada's and add vada's to a bowl of water and squeeze them immediately.

8. And place them in a square bowl and add rest of the yogurt mixture on top and let it soak for 5-20 minutes and serve them.