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.