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.