A Hyderabadi Foodie's Cookbook.

Happy Diwali!

2008-10-28T10:40:00.001-07:00

Image source: Google

Wishing all the bloggers a very joyous and colorful Diwali. Hope the year ahead brings prosperity, well being and love to everyone.

Eid Mubarak

2008-10-01T12:57:00.000-07:00

Eid Mubarak to all the Bloggers, hope this Ramadan went well with everyone.
May Allah bless us all and always keep us under HIS grace.

Gobi Manchuria

2008-09-15T11:22:00.001-07:00

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This appetizer has been a favorite with me, way back in Hyderabad...this was when Dhabas were booming all around, it was a patent name on the menu cards. The name is familiar to Chicken Manchuria...probably because they look identical. The only thing I resisted adding was the food color. Anyways, here are the ingredients.

Ingredients:
2 cups cauliflower, washed and cut into decent sized florets
3/4 cup chana besan flour
oil as needed
1 1/2 tsp salt
1 1/2 tsp red chilli powder
a pinch of turmeric powder
1 tsp ginger garlic paste
a pinch of baking soda
1 green chilli, chopped
chopped cilantro to garnish
water as needed

Method:
Mix all the ingredients except cauliflower florets. Let the marinate sit for sometime.

Dip the cauliflower florets and mix in well. The mix should not be very runny, make sure it is thick and cling well to the cauliflower.

Heat oil in a deep based pan and fry till gloden brown, serve with mango chutney or sauces of your choice.

Kofte Pyaaz

2008-09-10T17:42:00.000-07:00

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...translated as Meatballs in thick Onion gravy, is another recipe which uses the tempting kofte I prepared the other day. Anyways, as for the recipe, its absolutely worth trying, amazing flavors to savor coupled with the sweet taste of onions give this gravy a unique touch.

Ingredients:

olive oil 4 tbs

14- 15 meatballs/kofte

4-5 onions, thinly sliced

1 1/2 tsp salt

1/4 tsp turmeric powder
1 1/2 tsp red chilli powder

1 tsp ginger garlic paste

1 cup water

1 green chilli, slit

4 cardamoms

cilantro to garnish

Method:

Heat a wok and add the onions, as they begin to get a brown tinge add ginger garlic paste. Stir a while and add salt, turmeric powder, cardamoms and green chilli.

As the onions starts to get golden...add red chilli powder and stir briskly. Splash in some water, let all the ingredients mix in well.

Shut the lid and let it cook on medium...for 10 min's max. By now the onions should start to leave oil. Slip in the kofte and garnish with cilantro. Serve warm with naan or rice.

French Beans in Onion

2008-09-06T09:09:00.000-07:00

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This is the most basic of Indian cooking. French beans are very versatile, you can prepare it in gravy or just boil them and season with salt and pepper (that's how my older son likes it) they taste just as good!

Ingredients:
3-4 tbs oil
2 onions, thinly sliced
2 cups water
1 lb or more french beans, cut in 4 pieces
1 1/2 tsp salt
1 1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp ginger garlic paste

Method:
Heat oil and slide the onions, as the onions start to slightly brown add ginger garlic paste and stir briskly.

Add salt and turmeric powder and stir in well. By now the onions will have browned. Add red chilli powder and let everything blend in well.

Add half the water and the cut french beans and shut the lid, check after a few min's to see if the beans have gone tender.

Add the remaining water and cook on a medium flame till tender and oil starts to seperate. Serve!

Delish Fruit Cups

2008-09-04T15:48:00.000-07:00

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Now here's one dessert that has no sugar...the flavor totally rides on the fresh fruits and whip cream. Assembling the dessert is a breeze once you have all the ingredients ready :) Again there are no limits to the kind of fruits you want to add, I put whatever I had handy.

Ingredients:

1 apple
1 orange
1 banana
1 cup cantaloupe

1 cup grapes

1 cup mango

2-3 tsp fresh apricot

2-3 tsp black raisins

3-4 dates

Method:

Cut all the fruits in desired sizes, layer them in a serving bowl.

Scoop a dollop of whip cream on top and sprinkle black raisins, dried apricots and dates. Serve cold!

Potato Fritters

2008-09-04T14:42:00.000-07:00

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Here's another fried crispy delicacy straight for the iftar table...easy to make and simply great to eat. Here is the recipe...

Ingredients:

4 tbs oil
2 potatoes, skinned and sliced

1 1/2 cup chana besan flour
1 1/2 tsp salt

1 tsp red chilli powder

1/4 tsp turmeric powder

1 green chilli, chopped

1/2 onion, sliced

Cilantro as needed
A pinch of baking soda

Method:

Slice the potato using a mandolin, Immerse them in cold water and keep aside.

Mix all the other ingredients and add the potatoes, let them sit in the mix for sometime.

Heat oil and deep fry them till golden brown. Serve hot with ketchup or Maggi tomato sauce.

Kofta Pulao

2008-08-25T16:22:00.000-07:00

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This is another form of Biryani whick is hugely popular in Hyderabad. Its my personal favorite too along with so many other delicacies in Mughlai Cuisine.

This is also my first ever entry to any event and I'm sending it to RCI: Authentic Hyderabadi Cuisine at Mona's blog Zaiqa. It also happened to be my older son's birthday and I thought what better way to celebrate it than with this fabulous pulao. It certainly bought a smile on his face :)

Ingredients:
4 tbs oil for frying onions

Marinate Mix
2 cups yogurt
1 1/2 tsp red chilli powder
1 tsp salt
1/4 turmeric powder
2 tbs ginger garlic
3 onions
32-35 kofte/meatballs
1 green chilli, slit

Note: I deliberately kept the spices in the yogurt to a minimum because the meatballs in itself are very spicy and once all of it is cooked, its gonna taste awesome.

For Boiling Rice
6 cups basmati rice washed and soaked in water for 30 min's
5 tsp salt
Garam masala (6 cardamom, 2 sticks cinnamon, 4 whole black peppers, 4 cloves, 2 tsp shahzeera and 2 bay leaves)

For Garnish
a few strands of saffron soaked in milk
3 tbs lemon juice
4 tbs ghee
1 whole bunch or more of cilantro

Method:
Heat oil and thinly slice the onions and fry them until golden brown, freeze them for a while and crush them lightly before garnishing.

In the remaining oil, add the marinate mix and cook till oil seperates, add the meatballs just long enough for them absorb the spices. Let it cool.

Boil rice and add the salt and garam masala...till half done. Strain the rice in the collander and oil a baking dish liberally with 2 tsp oil.

Spread the rice and top it with the cooked meatballs, ghee, lemon juice, saffron soaked in milk, fried onions and cilantro. Add the second layer of rice and top it with any leftover garnish.

Preheat the oven to 350*F and bake for about 1/2 hour. Serve with Tamate ki Chutney or Mirchi ka Salan, like I did and enjoy!

Note: I dug up the draft for Mirchi Ka Salan and blogged it recently, follow the link if you are looking for the recipe ;)

Qeeme ke Kofte

2008-08-22T17:31:00.000-07:00

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Or Ground Lamb Meat Balls...is a very simple and totally Hyderabadi recipe. Now with Ramadan round the corner there's an upsurge in cooking activity, with elaborate Iftaars and Saheris'. So here I am with this excellent recipe which can be combined with a variety of gravies, cooked with onions or in the form of Kofta Pulao.

Ingredients:

2 tbs olive oil

3 lbs ground lamb

10 tsp salt

6 tsp red chilli powder

1/4 tsp turmeric powder

4 tsp ginger garlic paste

2 green chillies, finely chopped

cilantro and mint finely chopped as needed

2-3 tbs garam masala*
(2 tsp black cumin seeds, 20-25 cardamom, 2-4 sticks cinnamon, 10 whole black pepper, 4 cloves)

Method:

Thaw the qeema and wash it thorougly under running water. Drain it well, in it add all the above ingredients and let it marinate for an hour or so.

Make small round balls and fry them slightly on medium heat. Makes approximately 80-90 meatballs, which can be freezed and used as needed.

Quick Fried Prawns with Spices

2008-08-16T08:11:00.000-07:00

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Ah finally a recipe to bring me back to blogging. I had been cooking of course but nothing spectacular and worth blogging. Plus I was just being lazy and enjoying the Olympics' season and on top of that the hot weather was also a reason for not staying in the kitchen for long!

I had bookmarked this recipe too long. Its taste is a complete surprise and the flavor will leave you licking it up and wanting more. Full of zest and down right delicious one dish meal!

This one is for you Kate...for pulling me back to blogging, time and again ;)

Ingredients:
1 lb shrimps, cooked and deveined
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
2 tsp mustard seeds
4 green cardamom pods, crushed
4 tbs cup ghee or butter
1/2 cup coconut milk
2-3 tbs cilantro, chopped
salt and black pepper powder as needed

Method:

Wash the prawns under cold running water and pat dry, add ginger garlic paste, chilli powder, turmeric, mustard seeds, and cardamom seeds in a bowl. Add the prawns and toss to coat them completely with the mixture.

Heat a wok until hot, add the ghee or butter and swirl it around until foaming. Add the spiced prawns and stir-fry for about 2 min's until they start turning pink.

Stir in the coconut milk and simmer for about 3-4 min's till the prawns are cooked through and oil seperates.

Season to taste with salt and black pepper powder. Garnish with cilantro and serve hot.

Mango Lassi

2008-07-28T14:08:00.000-07:00

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Ah we are knee deep in summer, and what better way to beat it than with this lassi. And mango being my perennial fave...you will find my place flooded with either fresh mango or the next best thing, its pulp. This lassi is very easy to make and tastes heavenly.

Ingredients:
850 gms can mango pulp
4 tbs yogurt
6 tsp sugar
1 1/2 cup milk
Ice as needed

Method:
Blend the mango pulp with the milk and yogurt in Vitamix. Add sugar and ice and blend till it becomes thick and creamy. Serve chilled!

Mango Tomato Chutney

2008-07-08T15:34:00.000-07:00

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This chutney is very spicy and at the same time sweet to taste. It was so delicious that it got over in the first serving itself! The recipe asked for green mangoes but it looked too appealing and I decided to make it with the sweet mangoes I had at hand ;p

Ingredients:

1 Mango, peeled and cubed

2 large tomatoes, cored, blanched and deskinned before chopping

20 curry leaves

3 tablespoons ghee or butter

2 teaspoons black mustard seeds

2 1/2 teaspoons ground cumin

1/2 teaspoon red chilli powder

1/2 teaspoon turmeric

1 cup chopped green onion

1/2 - 3/4 teaspoon salt

Cilantro to garnish

Method:

In a large skillet, over medium-high heat, melt the ghee, add the mustard seeds. As the seeds begin to pop add the curry leaves, stirring briefly until wilted.

Add the tomatoes, cumin, red chilli and turmeric. Stir, then cook on low heat for about 10 minutes.

Stir in mango, cover skillet, and cook for another 10 minutes. Add salt and green onion, cooking uncovered for about 3 minutes. Serve hot or cold.

Bagare Baingan

2008-03-28T18:22:00.000-07:00

{Eggplant in Saucy Tamarind Gravy}

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This is another recipe which goes great with Biryani, Bagara khana or even plain rice! There has been many versions of this gravy but I always trust Mommy dearest for the ultimate taste.

Ingredients:
11-12 eggplants/baingan
10 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
4 tbs dessicated coconut
4 tbs til
1 handful peanuts
1 tsp khash khash
1 tsp mustard seeds
2 tbs oil
1 cup tamarind puree
1 large onion, finely sliced
1 green chilli, slit
Cilantro to garnish

Method:
Heat oil and fry the onion till crisp and golden brown. Using a slotted spoon remove and freeze for a while.

Dry roast, coconut, peanuts, khash khash and til and once they are cool enough, grind them seperately.

Boil the tamarind in water and let it soak completely, remove and strain the pulp in a bowl. Mix the ground mixture and make sure it has blended well in the puree.

Wash the eggplants and trim the head a little, make a + cut at the bottom, soak them in salty water.

Heat oil in a big saucepan and fry mustard and cumin seeds, as they begin to splutter add the curry leaves. Slide a slit green chilli and stir for a while and add the eggplants.

As the eggplants start to glaze, pour the tamarind puree and ground mixture. Finally add the fried onions and cilantro, shut the lid and cook till oil seperates.

Note: Too much onions can make the gravy too sweet and ruin the tangy flavor, make sure you balance the tamarind and onions to your taste.

Coconut Cilantro Chicken

2008-03-28T14:58:00.000-07:00

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Now here is one recipe which will undoubtedly make your family drool...an exquisite combination of flavors which will leave you wanting for more.

Well I got a little carried away with all that Cilantro :p

Ingredients:

2 lb boneless chicken

1 onion

1 tsp ginger garlic paste
2-3 tsp salt

1/2 tsp red chilli powder

13.5 oz can coconut milk

3 green chilli

6 cardamom

1 stick cinnamon
1 tsp black cumin seeds

1 cup water

almost 2 bunches of cilantro or more

Method:

Clean the chicken of excess fat and cut into bite size pieces. Chop the onion finely.

Heat oil and add the cardamoms, cinnamon and black cumin seeds. Add green chilli and the chopped onion and as it starts to turn slightly brown put ginger garlic paste and stir in briskly.

Sprinkle salt and red chilli powder and immediately add the chicken cubes. Stir it well and make sure the chicken is coated well in the mixture.

Now add coconut milk and water along with half the cilantro, mix it well and shut the lid. Keep checking to see if the chicken is cooked through.

Add more water if you want it a little extra gravy. Garnish with the remaining cilantro and serve hot with either rice or naan.

Lamb in Fragrant Spinach Sauce

2008-03-25T14:57:00.000-07:00

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I recently bought a cookbook judging merely by its cover, which looked absolutely delish and mouth watering. Now as I was browsing the recipes on my kitchen island, my hubby glanced and said "Another cookbook?" when he actually meant "Oh God another round of experiments". But I quickly put his doubts to rest with this recipe ;p and boy was he happy!

The cookbooks a good buy...the collection of recipes is however brief but very precise, delectable and surprisingly easy to make. Here's the cookbook by Mridula Baljekar, from the Food Lovers' Collection.

I decided to make the recipe on the cover, although it didn't turn out to be in the exact rich color, it tasted heavenly...next time I should probably put a little less spinach. Here's the list of ingredients, some of which have been altered according to my taste.

Ingredients:

1 lb boneless lamb

1/3 cup yogurt

2 tbs vinegar

2 tbs gram flour or chana besan

1 tsp turmeric

4 tbs oil

2 inch cinnamon stick

5 cloves

5 cardamoms, crushed

2 bay leaves

1 onion

1 tsp ginger garlic paste

2 tsp black cumin seeds

1 tsp red chilli powder

5-6 tomatoes, chopped

3/4 cup warm water, plus another 4 tbs

1 tsp salt to taste

1 tsp sugar

9 oz fresh/frozen chopped spinach

2 tsp ghee or butter

1 tsp garam masala

1/2 cup light cream

Method:

Take yogurt in a glass mixing bowl, add vinegar, gram flour, turmeric and beat till well blended. Remove excess fat from the lamb and add it in and let marinate for 4-5 hours.

Heat oil, fry cinnamon, cloves, cardamoms, bay leaves and stir gently for a few sec's. Add the onion and fry till its tranlucent, put ginger garlic and cook for an additional 5-6 min's, until the onion is gloden brown.

Add black cumin seeds and red chilli..cook a further 5-6 min's, stirring frequently, add warm water and cook till oil seperates from the paste.

Add the marinated meat and increase the heat, until meat changes color. Sprinkle salt and sugar and the 3/4 tsp water. Bring to a boil and reduce the heat, cover and simmer, stirring occasionally for almost 1 hour.

Meanwhile blanch spinach in a large saucepan of boiling salted water and cook for 2 min's. Drain and plunge into cold water.

Heat ghee or butter in another saucepan and add ginger garlic paster and garam masala, stir until slightly brown. Drop the spinach into this spiced butter and stir to mix in thoroughly.

Add the spinach mixture to the curry, stir in the cream. Mix well and let it simmer uncovered for 2-3 min's. Once nicely mixed, remove from heat and serve.

Karahi Lamb

2008-03-20T16:03:00.000-07:00

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The recipe combines cardamoms and cinnamon with apricots giving a sweet and succelent flavor to the tempering which adds an irresistable touch to the recipe. The list of ingredients can however sound a bit overwhelming but that's the beauty of this gravy.

Ingredients:
1 lb boneless lamb
3/4 cup yogurt
1 tbs tomato puree (I used a 5.5 fl oz can of V8 vegetable juice instead)
1 tsp garam masala
1/4 tsp black cumin seeds
2 tsp salt
1 tsp ginger garlic paste
1 tsp red chilli powder
2 tsp oil
2 onions, finely chopped
2 tbs ghee or butter
1 cinnamon stick
2 cardamoms
5 dried apricots, quartered
Cilantro to garnish

Method:
In a bowl blend V8, yogurt, garam masala, black cumin seeds, salt, ginger garlic paste and chilli powder.

Trim excess fat from the lamb and cut into bite sized pieces and add it in the above mixture and let it marinate for an hour.

Heat oil in a wok and fry onions till crisp and golden brown. Remove and freeze it for a while, crush it and return to the pan.

Add the marinated lamb and stir fry for 2 min's. Cover the pan and cook the meat stirring occasionally. This would be a good time to add water, cook till the lamb is tender.

Heat ghee or butter and add cardamom and cinnamon , stir in the apricots and fry over low flame for 2 min's.

Pour this sauce over the lamb, garnish with cilantro and serve immediately with rice.

Baked Tomato Yogurt Chicken

2008-03-13T14:00:00.000-07:00

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This recipe is taken from Mona's Zaiqa, a link to the original recipe can be found here
I must say its super quick, easy and not to forget delicious. The only exception I made was to add the chopped green chilli...it made the chicken very zesty. For people looking for the ingredients, here they are.

Ingredients:
Chicken: 2 lbs, cut into bite size pieces
Tomato Paste: 3 tbsp
Oil: 1 tsp
Red Chilli Powder: 1 tsp
Salt: 1 tsp
Yoghurt: 2 tbsp
Ginger Garlic paste: 1 tsp
Garam Masala: 1 tsp
Turmeric: 1/3 tsp
Green chilli: 1, chopped
Cilantro: as needed, finely chopped

Method:

In a flat baking dish mix all the above ingredients, except the cilantro. Let it marinate for 30 minutes at room temperature.

Preheat the oven to 350°F

Cover the dish tightly with an aluminium foil and slid it into the middle rack of the oven.

Remove from oven after 25 minutes, and mix it well. Cover it again with the aluminium foil and put it back and let it cook completely.

Remove the dish after 45 minutes. Stir it well and garnish with the chopped cilantro. Serve hot.

My First Award!!!

2008-02-26T16:30:00.000-08:00

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Mona from Zaiqa presented the Nice Matters Award to me.

Thanks for including my name in the Nice Matters Award. Its my first one too and it definately feels great to be part of the blogosphere and to be recognised by the small contribution I'm making in other bloggers lives.

Also another thanks to Mona for getting me out of my hibernation. Hopefully I'll be more frequent with my posts.

I would like to pass this award to Rahin at Lazzat, Archana at Spicyana, Fiber at 28 Cooks, Kate/Kajal at Aapplemint, Sailu at Sailu's Kitchen and again to Mona at Zaiqa.

Happy New Year to all the Bloggers

2008-01-02T15:32:00.000-08:00

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Hope this New Year find all you bloggers with health, happiness and love. Looking forward to more delicious recipes from everyone this year too!

Mirchi ka Salan

2007-12-26T15:50:00.000-08:00

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This recipe has an amazing taste to it and coupled with the tamarind and onions has a sweet and tangy taste to it. It goes beautifully with all kinds of biryani...right from chicken, mutton and even kofta pulao!

Ingredients:
5-6 Thai chillies
10 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
4 tbs dessicated coconut
4 tbs til
1 handful peanuts
1 tsp khash khash
1 tsp mustard seeds
2 tbs oil
1 cup tamarind puree
1 1/2 large onion, finely sliced
Cilantro to garnish

Method:
Heat oil and fry the onion till crisp and golden brown. Using a slotted spoon remove and freeze for a while.

Dry roast, coconut, peanuts, khash khash and til and once they are cool enough, grind them seperately.

Boil the tamarind in water and let it soak completely, remove and strain the pulp in a bowl. Mix the ground mixture and make sure it has blended well in the puree.

Wash the thai chillies and trim the head a little and cut them in 3 pieces.

Heat oil in a big saucepan and fry mustard and cumin seeds, as they begin to splutter add the curry leaves. Slide a slit green chilli and stir for a while and add the chillies.

As the chillies start to glaze, pour the tamarind puree and ground mixture. Finally add the fried onions and cilantro, shut the lid and cook till oil seperates.

Note: If this recipe sounds similar to Bagare baingan...it is! The recipe is the same only the main ingredient changes, again care should be taken when adding red chilli powder, since these chillies are quite spicy themselves :)

Cheesy Quesadilla

2007-12-17T15:47:00.001-08:00

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Ingredients:
Mission brand Tortillas, burrito sized: approx 8
Sour Cream as needed
Mexican blend four cheese to garnish
Qeema as needed
Ranch dressing, again as needed

Method:

Slightly warm the tortilla on a semi-warm flat pan. Remove and apply sour cream all over.

Fold the tortilla in the middle and spread qeema evenly and top it with shredded cheese and Ranch dressing. Fold it in half and press lightly.

Microwave for a about 30-40 seconds. Run a pizza cutter and slice into three parts. Serve hot!

Gorgeous Lemons!

2007-12-08T18:18:00.000-08:00

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Here are some pictures of the lemon harvest from my backyard this season. The yield has been better from last year, as you can make out from the pictures the lemons are absolutely juicy and so very gorgeous to look at.

After distributing it among friends and family I'm still left with a lot of lemons. I wanted someone to please suggest what I can make with them....apart from lemon pickle, that is!

Banana Nut Muffins

2007-11-23T19:33:00.000-08:00

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This muffin recipe is adapted from SaffronHut's blog. The muffins are undoubtedly delicious. The combination of bananas and walnuts is very unique. For people looking for the recipe, here it is!

Ingredients:
3 ripe bananas
1 egg
3/4 cup sugar
1/3 cup unsalted butter
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups all purpose flour
Small handful of walnuts, chopped

Method:
Preheat oven to 375 degrees F. Line muffin pan with muffin paper cups.

Mash bananas well with a masher. Chop the walnuts and reserve 1 tbsp for sprinking on top.
Add sugar and melted butter and keep aside.

Mix the dry ingredients really well, add to banana mixture Add the chopped nuts. Mix just enough to bring everything together.

Fill muffin cups about 3/4 to the top. Sprinkle with chopped walnuts.

Bake for 20 minutes or till the muffins are golden brown.

Chicken Stow

2007-11-20T15:04:00.000-08:00

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My Mom used to make this amazing curry, right from a sick person to a healthy one....it fits right in. And I couldn't think of anything better to eat in my flu than this. Some comfort food people :) Alright now for the recipe...

Ingredients:
2 tbs oil
1 lb chicken, cut into cubes
1 1/2 cup yogurt
2 onions
1 tsp garam masala
1 1/2 tsp salt
1 tsp ginger-garlic paste
1/4 tsp red chilli powder
5-6 green chillies
4-5 dried red chillies
1 cup water
Cilantro sprigs while cooking and some for garnishing

Method:
Heat oil in a heavy based pan. Add all the above ingredients and cook till oil seperates from the sides.

Keep a little cilantro aside for garnish, serve hot with either naan or plain basmati rice.

Raisin Cake

2007-11-14T14:56:00.000-08:00

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This cake recipe is perhaps the most quickest and argueably tastiest so far in my experience of baking (which is actually zilch to speak of). The ingredients are always in handy in the pantry. It was passed on to me from my aunt and she simply loves baking it every now and then. So here goes the recipe.

Ingredients:
Pam's Non stick cooking spray
1 cup all purpose flour
4 eggs
1 tsp baking powder
1 cup sugar
1 cup oil
1 tsp vanilla essence
1 cup raisins

Method:
Beat the eggs using a hand blender, as it turns fluffy add sugar. Slowly sift in the flour and add vanilla essence along with baking powder. Finally add the oil and blend further till smooth and lumps free. Throw in the raisins in the end and mix in well with the batter.

Preheat the oven at 300 F. Spray Pam cooking spray liberally on a 9" square pan and pour the mix and bake for 1 hour.

Insert a skewer or knife to make sure its cooked through. Cool on wire rack and serve with tea or coffee.

Tomato and Fresh Chilli Chutney

2007-10-19T18:41:00.000-07:00

This Chutney is more like a mild salsa, or rather a dip and it will go well with any mexican food. The recipe asked to be served chilled, and combining it with alu parathas and qeema was a disaster. My sweet hubby pretended to like it but I know its another mishap in the kitchen. But I must tell you it has a pleasant taste and if you are planning on making some home made salsa, then I recommend you go for it.

Ingredients:
1 red bell pepper
4 tomatoes
2 fresh green chillies
1 garlic clove crushed
1/4 tsp salt
1/2 tsp granulated sugar
1 tsp chilli powder
3 tbs tomato paste
1 tbs cilantro

Method:
Half the red pepper, deseed it and remove the core

Process the pepper with the tomatoes, chillies, garlic, salt, sugar, chilli powder, tomato paste and cilantro along with 2 tbs water in a food processor until smooth. I used the mini food prep (the newest member in my kitchen)

Transfer to a sterlized jar and chill. It won't stay long in the fridge since the raw tomatoes started leaving water.

Blueberry Muffins

2007-10-19T18:26:00.000-07:00

Recipe taken from Nabeela's Trial and Error Blog.

Ingredients:
2 & 1/4 cups all purpose flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg
3/4 tsp vanilla extract
1/2 cup unsalted butter melted and cooled to room temprature
1 pint fresh or frozen blueberries (I used canned blueberries)

Method:
Preheat oven to 375 F. Line a 12 cup muffin tray with baking cups or alternatively spray Pam non-stick cooking spray liberally.

Mix flour, sugar, baking powder and salt in a bowl and keep aside.

Whisk egg, milk and vanilla in another bowl till well blended. Add this mixture and butter to the flour mixture along with blueberries.

Mix it in well till everything is combined well, takes about a minute for the flour gets moistened quickly.

Spoon this mixture into the muffin cups and bake for about 18-20 minutes. Increase the time further by 10 min's or till a skewer comes out clean.

Cool on a wire rack, grab a good book and enjoy with a cup a coffee.

Scrambled Egg Curry

2007-09-28T08:53:00.000-07:00

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Well another recipe from my Mom...the main ingredients are onions and eggs, you'd say that's what I put in Khagina, but nay, taste this and you'll have to change your opinion.

Ingredients:
1 tsp oil
4 eggs
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
1/4 tsp turmeric powder
3-4 average onions
2 cups water
1 green chilli
1/3 cup milk
2 tbs lemon juice
handful of cilantro sprigs, chopped

Method:
In a small bowl take the milk, add some salt to taste and 1/4 tsp ginger garlic paste. Whisk the eggs and add cilantro.

Heat an omlette pan and scramble the eggs little by little. Keep aside.

In a seperate pan, heat oil and add onions, as the onions begin to brown add ginger garlic paste, salt, turmeric and red chilli powder.

Finally add water and green chillies and shut the lid..let it all cook on a medium flame. Keep checking to avoid sticking on the bottom.

As the onions start to leave oil, add the scrambled eggs and also the lemon juice. Stir well to mix in all the ingredients. Serve with plain rice.

Dahi Wade

2007-09-27T11:53:00.001-07:00

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Ooohh the inviting iftaars never complete without this delicious accompaniment. I remember Mom making it almost every other day of Ramadan. Making this dish brings back so many memories!

Ingredients:
5-6 tbs yogurt
1/2 tsp ginger garlic paste
salt to taste
1/2 cup water, as needed

For the batter:
1 cup chana besan flour
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
a pinch of baking soda
1 green chilli, finely chopped
a handful of cilantro leaves

For tempering:
1 tsp oil
1 tsp cumin seeds
1 tsp coriander seeds
2 dried red chillies
a few curry leaves
pinch of turmeric powder for color

Method:
In a bowl take yogurt and add salt and ginger garlic paste. Add water if the yogurt is thick, set aside.

In a small bowl take a cup of water and add less than 1/2 tsp salt, keep this aside to soak the bhajiyas after they are deep fried.

In a seperate bowl prepare the batter and deep fry the bhajiyas, till golden brown, toss them into the salty water and let them soak for a few minutes.

Transfer the bhajiyas into the yogurt mixture, set it aside.

Heat oil and add the temepering ingredients. Add turmeric powder a while before removing it from the stove. Turmeric is added to give the lovely yellow color to the tempering.

Splash it onto dahi wadas and refrigerate it, serve chilled by itself or a variety of sauces of your choice.

Vadas

2007-09-27T11:03:00.003-07:00

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This is the first time I was trying to make vadas using GITS vada mix. Follow the instructions on the packet carefully.

Although I must warn you that the water measurements are not accurate. So make sure the batter is even otherwise you will have to struggle to get the doughnut shape out of it ;p

Serve hot with Mint and Cilantro Chutney/Hot and sweet Tomato Chilli sauce.

Mint and Cilantro Chutney

2007-09-27T11:03:00.001-07:00

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This refreshing chutney is perfect for serving with south indian dishes or even samosas. The sweet blend of tamarind and sugar gives a whole new taste to it. Another addition in the chutney is that of yogurt, which the recipe says is optional, but I strongly suggest you add it coz it brings out the taste in it.

Ingredients:
1 1/2 cup mint leaves
1 cup cilantro leaves
1 green chilli
1tbs tamarind puree
1/2 tsp salt
1 1/2 tsp sugar
3 tbs thick plain yogurt(optional)

Method:
Wash the mint and cilantro leaves. Blend all the ingredients together in a food processor, or chop everything finely. Taste the chutney and add more salt if necessary. Finally stir in the yogurt for a milder creamier taste.

French-Fried Bhajiyas

2007-09-21T17:34:00.000-07:00

Ramadan Mubarak to all the Bloggers!

Now that Ramadan has officially gone underway and the summer almost out the door...Iftaars are all about something hot and piping. Something hot...hmm, the first thing that pops up in your mind will be those sinister looking oily delicacies which you actually avoided eating all these days and which you can't resist no more!!

Ingredients:
2-3 potatoes
1-2 tbs chana besan flour
1 tsp salt
1 tsp ginger garlic paste
1 tsp red chilli powder
a pinch of baking soda
few cilantro sprigs
3-4 tbs oil, for deep frying

Method:
Peel the skin of the potatoes and cut them length wise-french fried style. Keep them aside.

In a bowl, take chana besan and mix salt, ginger garlic paste, red chilli powder, soda and cilantro. Add water little by little, just enough to make a thick batter and hold the potatoes together.

Toss in the potatoes and coat them well in the mixture.

Spoon out the potatoes and deep fry till golden brown. Serve with chutney or sauces of your choice.

Chutney Mayonnaise

2007-08-24T20:31:00.000-07:00

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Recipe inspired from Martha Stewart.

This spread can be refrigerated in an airtight container for up to two weeks. You may need to stir a bit before using. Well, I finished up mine the same evening I made it....it was so delicious :P
It can also be used in burritos as a filling.

Ingredients:
1 cup light mayonnaise
1/4 cup mango chutney
1 teaspoon curry powder, (preferably Madras)
1 teaspoon freshly squeezed lime juice
1/4 teaspoon coarse salt
Pinch of ground pepper

Method:
In a food processor, combine mayonnaise, chutney, curry powder, and lime juice; season with salt and a pinch of ground pepper. Process until smooth.

Stir Fried Chicken

2007-08-23T14:15:00.000-07:00

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Another one of the recipes which I resort to when I'm running on the edge. Assembling the ingredients is a cakewalk.

Ingredients
1lb boneless chicken
2 tbs oil
1 onion, finely chopped
1 1/2 tsp salt
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp ginger garlic paste
1 green chilli, finely chopped
1 cup water
Cilantro sprigs for garnish

Method:
Cube the chicken into bite size pieces.

Heat oil and fry onions, as they start to turn golden add ginger garlic paste and the green chillies

Throw salt, turmeric and red chilli powder.

Finally add the chicken and sprinkle a little water, shut the lid and check to see if the chicken is tender.

Add the cilantro sprigs and serve hot.

Khara Masala Chicken

2007-08-23T11:36:00.000-07:00

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Whole spices are used in this recipe giving it a wonderful taste and rich flavor. Besides its pretty gorgeous to look at. This is a dry dish and is best served with curries and dals.

Ingredients:
3 curry leaves
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp onion seeds
1/2 tsp crushed dried red chillies
1/2 tsp white cumin seeds
1/4 tsp fenugreek seeds
1 tsp salt
1 tsp shredded root ginger
3 garlic cloves, sliced
4 tbs oil
4 fresh green chillies, slit
1 large onion, sliced
1 medium tomato, sliced
1 1/2 lb boneless chicken, cubed
1 tbs fresh cilantro sprigs

Method:
Mix all the seeds listed above, together with the curry leaves and salt. Add the shredded ginger and garlic cloves to the spice mixture in the bowl and stir well.

Heat oil in a deep pan and add the spice mixture, slip in the green chillies and mix further.

Add the sliced onion into the pan and fry over a medium heat for a few min's, until the onions are flavored with the mixture.

Finally add tomatoes and chicken cubes and cook further for 10 min's. The chicken should be cooked through and the sauce reduced.

Stir everything together well, add cilantro and serve hot.

Peanut Chutney

2007-08-07T14:48:00.000-07:00

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Another winner...goes wonderfully with khichi and qeema, papad, achaar. YUM! A perfect hyderabadi nashta!

Ingredients:

1/2 cup tamarind paste

1 cup roasted peanuts

2/3 tsp red chilli powder
a pinch of turmeric powder

1 tsp salt

1 green chilli, chopped
1 small onion, chopped
1/4 cup water
Cilantro sprigs to garnish

Method:

Grind the roasted peanuts to a fine powder.

Boil tamarind and extract the juice.

Dice the onions and chop it finely.

Keep all the above inredients aside seperately.

In a bowl take the roasted ground peanuts and add salt, ginger garlic paste, turmeric, red chilli powder and green chilli. Mix all the ingredients and make sure there are no lumps.

Add the onions and tamarind juice. Mix it in properly. Finally stir in some water and add the cilantro sprigs.

Chicken Burrito

2007-08-07T14:23:00.001-07:00

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Well, here it is....as promised, a chicken burrito recipe. Its very different in taste, and I generally use different fillings everytime I make them, for a change. Making the burittos with Tia Rosa tortillas was a mistake...coz, the tortillas are very thick and hard to bite on. So always stick to Mission tortillas if you want your burritos to be soft.

Ingredients:
1 lb cooked minced chicken

For Burritos:
I packet TIA ROSA flour tortillas (makes 8)
Sour cream to spread on tortilla
Ready to use fresh salad
Tomato Ketchup
Ranch dressing

Method:
Prepare the Chicken Qeema, following instructions for making Qeema.

Warm a tortilla, on both sides on a flat pan.

Spread sour cream liberally on one side and place chicken, salad, ketchup and ranch dressing.

Bring both the flaps together and roll it away from you.

Warm in the microwave before serving for about 40 sec's.

Banana Bundt Cake

2007-08-05T15:43:00.000-07:00

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Recipe from Dorie Greenspan's 'Baking from my Home to Yours'

This cake was a winner with both my kids and hubby. It was baked very soft and tasted really delicious...with a hint of banana. Its ideal for a lazy afternoon accompanied by chai.

Just a note, the cake browns very quickly, if that happens, reduce the heat keep checking on it from time to time.

Just out of the oven

Ingredients:
Non stick cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs
4 very ripe bananas, mashed
1 cup sour cream or plain yogurt (I used yogurt)

Method:
Generously butter a 9-10 in (12 cup) Bundt pan. Or spray the pan with a non-stick cooking spray.

Whisk the flour, baking soda and salt together. Preheat oven to 350 degrees F.

In a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas.

Finally, mix in half the dry ingredients and yogurt and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

My kids dug into the cake while it was still hot!!!!

Saucy Chicken

2007-08-01T10:21:00.000-07:00

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Another one of my inventions...I used all kinds of sauces and came up with this recipe. I love the beautiful red color and the taste is awesome.

Ingredients:
1 lb chicken, boneless cut in cubes
1 1/2 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
1 tsp white vinegar
2 tsp soy sauce
3 tsp worchester sauce
2 tsp tabasco sauce
2 tsp tomato ketchup
2 tsp Maggi Hot and Sweet tomato chilli sauce
6oz can tomato paste

1 onion, thinly sliced
2 tbs oil
1 cup water
Cilantro sprigs for garnishing

Method:
In a bowl, empty all the ingredients listed above from the chicken right down to tomato paste. Mix in to coat the chicken well. Marinate it for atleast an hour.

In a deep pan, fry the onion and as it starts to turn slightly brown add the marinated chicken and stir it in well.
Add water and shut the lid. Cook it until the water has dried up and oil starts forming on top or the chicken is tender.

Garnish with cilantro and serve with hot rice.

Just Jabbering!!!

2007-07-26T12:19:00.000-07:00

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Found this on a box of sour cream, instead of the regular plastic foil...it brought a smile on my face!

For a while now I have just been beautifying my blog instead of posting recipes. I guess rather lazy to write them up, though I'm quick at posting the pictures :p, most of my recipes are getting saved as drafts. Hopefully, I'll be getting down to writing and also posting some amazingly delicious stuff soon...

Keep looking for this space to fill up!

Fried Brinjal in Sour Cream

2007-07-26T11:34:00.001-07:00

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This recipe was inspired by Saffron Hut's Blog.

I call it Fried Brinjal in Sour Cream, but anyway you call it, it will remain delicious and absolutely creamy.

It's also similar to the one my Mom makes. She calls it Dahi ki Kadi...and instead of the brinjals and sour cream, she puts onion pakodas and yogurt. Both of them taste almost the same.

I made a few changes in the original recipe...like using regular eggplants instead of japanese eggplant. Also I upped the amount of brinjals and sour cream, since I wanted a bit of gravy.

Thanks Saffron, my hubby loved this recipe!

Cantaloupe Dessert

2007-07-20T12:09:00.000-07:00

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There are a lot of fruits come summer in the grocery stores and the most ideal and also my favorites are Cantaloupes. Here goes the recipe.

Ingredients:
1 cantaloupe, cut in 1 in cubes
2-3 cups Half and Half or whole milk
sugar to taste

Method:
Boil the milk and let it cool, refrigerate for an hour.

Cantaloupes sitting in the sugar syrup

Scoop out the seeds and cut the cantaloupes in a bowl and sprinkle sugar, mix in well. You can avoid putting the sugar, but since I have a sweet tooth...I prefer them with it. Also because cantaloupes are not very sweet, the sugar gives them the added flavor.

In a serving bowl, take cantaloupes and splash in desired milk. Serve cold.

Qeema Puffs

2007-07-10T11:17:00.001-07:00

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Now this is a piece of cake, if you have the qeema ready, that is. Just make sure the puffs don't turn a dark brown, like mine did :(

Ingredients:
1 packet puff pastry shells (makes approx. 9)
1 lb cooked Qeema
1 egg
1 cup water

Method:
Prepare Qeema.

Place the filling in the center and moisten the pastry sheels on all corners. Press to seal and place on baking sheet.

Mix 50% egg and 50% water and brush on the top of the puffs.

Bake at 350 degrees F for 20-25 min's or until the top is a lovely golden brown.

Bean Burrito with Jalapeno Peppers

2007-07-10T11:15:00.000-07:00

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I developed a fondness for Mexican food, during my pregnancies and that has stayed with me ever since. My favorite jaunt would be Taco Bell, were I would be digging into Crunch Wrap and the regular favorite Stuffed Grilled Burrito...almost every other day.

Since we don't get halal meat there I started making them at home with chicken and ground lamb. My hubby just loves them...and complains that I ruin his diet everytime I make these:P

Hopefully, I'll be posting a chicken burrito recipe soon. Here's the regular Bean Burrito!

Ingredients:
1 packet of MISSION flour tortillas (makes approx 8)
Sour cream to spread on the tortilla
Tomato ketchup
Maggi hot and sweet tomato chilli sauce
Hidden Valley Ranch Dressing
Mexican Blend 4 chesse (available at Costco)

Cooked kidney beans, (for recipe see Kidney Beans Curry)
http://hydrofoodie.blogspot.com/2007/06/kidney-bean-curry.html

*With a few variations...instead of putting fresh tomatoes, use canned tomatoes with Jalapeno peppers, since burritos should be eaten spicy!

Note: All the ingredients listed above are not measured, you can use them according to your tastes or as needed.

Method:
Warm the tortilla on a flat pan on both sides. While still hot spread sour cream evenly all over the surface.

Put the kidney beans in the center and top it off with the 4 chesses, tomato ketchup, hot and sweet tomato chilli sauce and ranch dressing.

Bring the left and right flaps together and roll it away from you. Make sure that the stuffing is wrapped in nicely.

Just before serving, heat them slowly in the microwave...or until the chesse seems to have melted and covered the beans evenly. Serve hot with the sauces of your choice.

Alu Tikki

2007-07-10T11:05:00.001-07:00

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These potato patties are commonly sold as street food in India. I remember having these delicacies at the Annual Exhibition and also at pav-bhaji centers in Hyderabad. They serve good as starters and also as an accompaniment to main meat dishes.

Ingredients:
1 lb potatoes, cut in cubes
1 cup fresh or frozen peas
4 tbs oil
2 green chillies, chopped
1/2 red onion, chopped
1 tsp ginger garlic paste
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp garam masala
2 tbs besan
1 tbs lemon juice

Method:
Cook the potatoes in boiling water for 15 min's, or until tender enough to mash. Drain well until they are dry but still hot.

Cook the peas in boiling water for 5 min's, drain and set aside.

Mash the potatoes in a large bowl and add the peas. Put 1 tbs oil in a small sauce pan and fry the chilli, onion and ginger garlic paste for 1 min.

Add this mixture to the mashed potato, along with the besan flour and mix. Also add the lemon juice and salt. Mix in well.

Divide the potato mixture into portions the size of golf balls and shape into patties.

Heat the remamining oil in a kadhai and fry the potato patties in batches until they are crisp and golden brown. Serve them hot.

Achar Gosht and Fried Potatoes

2007-07-10T11:04:00.000-07:00

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I first had it at my sis-in-law's place and wanted to try it out on my own, despite the fact that I'm not much of a Shan Masala fan. But I guess this recipe turned out good and very spicy. Also I just put a hint of the masala and not the entire packet as the instructions suggested.

The one I had at my sis-in-law's place was very spicy, I guess she emptied the whole packet...considering the fact that she is expecting and wanted it as spicy as possible!

Ingredients:
2 lb lamb shanks
1 1/2 tsp ginger garlic paste
10 green chillies, slit
3-4 tbs lemon juice
6 medium tomatoes
2 1/2 cups yogurt
1 1/2 cup oil
Shan Masala powder for seasoning
A few cilantro sprigs

Method:
Heat oil and add the meat, ginger garlic paste and fry for a few min's.

Add yogurt, tomatoes and 1 1/2 cups of water and cook on low heat till meat is tender.

Add green chillies and lemon juice and let it simmer till oil seperates from the meat. Season with Shan Masala and cilantro sprigs.

Serve hot with Afghani naan and fried potatoes.

FRIED POTATOES

Ingredients:
1 lb potatoes
2 tbs oil
1 tsp ginger garlic paste
1/4 tsp turmeric powder
2/3 tsp red chilli powder
1 tsp salt

Method:
Chop potatoes in medium sized cubes. Heat oil and toss the potatoes, fry them.

As they begin to turm mushy, add ginger garlic paste and turmeric, along with chopped green chillies.

After a while add salt and finally as the potatoes begin to brown add the red chilli powder and garnish with cilantro.

Double Ka Meetha

2007-06-27T14:45:00.000-07:00

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Now let me tell you something...this was my first attempt at making double ka meetha on my own and I must say that I did good...infact I did very good :) At first I was apprehensive but I finally gave in since I wanted to make it for my hubby on his BIRTHDAY!!!

Anyways, I looked for the recipe all over the net and bugged my aunt with innumerable calls. And finally made it with a combination of everyone's ideas...

Just out of the oven

Ingredients:
clarified butter/ghee/olive oil
12-15 bread slices with their corners intact

Milk Khowa mixture:
4 cups milk
250 gms khowa
a pinch of saffron

For sugar syrup:
2-3 cups sugar
2 cups water
1 tsp ground cardamom

Garnishing:
10-15 almonds, cashews and pistachios each

Method:
Heat ghee in a pan and deep fry the bread slices till they turn a lovely golden brown. Place them on paper towels to remove excess ghee. Set them aside.

Boil the dry fruits in batches, slice them in thin strips and deep fry them seperately.

In another pan bring water to a boil and add sugar and cardamom and keep stirring until the syrup turns sticky...keep this aside too.

In yet another pan bring milk to a boil and add saffron, slide in the khowa and let it simmer till the mixture thickens.

Preheat the oven on 350 degrees.

Place bread slices in a baking dish, pour the sugar syrup and top it off with the khowa milk mixture. Keep repeating by placing the bread slices in layers. Finally sprinkle half of the dry fruits on it and bake for 10 min's.

Spoon it out in serving bowls and garnish with the remaining dry fruits.

Red Bean Curry

2007-06-20T11:26:00.001-07:00

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This is another quickie recipe I make when I'm out for the day or when I'm feeling too tired to cook, I like the ready to use beans as they take less time.
Another thing about the beans and tomato combo is that you can make it with a lot of variations, like using fresh tomatoes, to cherry tomatoes to even canned tomatoes with jalapeno peppers.

Ingredients:

4-5 tomatoes, or 1 lb cherry tomatoes

15 oz canned kidney beans
2 tsb oil

1 onion, sliced

1 1/2 tsp salt

1 tsp red chilli powder

1/4 tsp turmeric powder

1 tsp ginger garlic paste
1 green chilli, slit and deseeded

Cilantro for garnishing

Method:

Rinse the kidney beans under cold tap water and drain.

In a deep pan heat oil and slip in the onions, as they start to turn slightly brown add the ginger garlic paste and fry further, add turmeric powder and salt.

As the onions start to turn a golden brown add red chilli powder and immediately slide the tomatoes and green chilli.

Simmer a while and as the oil starts to seperate at the corners add the kidney beans. Add 1/4 cup water and shut the lid.

Check to see if the beans are tender enough, stir in the cilantro and serve with roghani naan.

Chicken Jalfrezi

2007-06-19T11:11:00.000-07:00

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A Jalfrezi is a stir-fried which has onions, ginger and garlic in a rich pepper sauce.

Ingredients:
11/2 lb chicken breast portions
1 tbs oil
1 tsp cumin seeds
1 onion, finely chopped
1 green bell pepper, seeded and finely chopped ( I used an orange bell pepper)
1 red bell pepper, seeded and finely chopped
1 garlic clove, crushed
1 ginger root, finely chopped
1 tbs Madras curry paste
1 tsp chillil powder
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp salt
14 oz canned tomatoes (I used 3 fresh tomatoes)
a few sprigs of cilantro for garnishing

Method:
Skin the chicken and remove any visible fat and cut into 1 in cubes.

Heat the oil in a karahi and fry the cumin seeds, when they begin to splutter add the onion, peppers, ginger and garlic. Fry for 10 min's.

Add the curry paste and fry for 3 min's. Stir in the chilli powder, ground coriander, cumin and salt and splash a little water and fry further for 2 min's.

Add the chicken cubes and mix in well with the ingredients, finally add the tomatoes and some cilantro. Cover the karahi and cook for 15 min's or until the chicken is tender. Garnish with the leftover cilantro. Serve with hot rice.

Khagina

2007-06-18T09:34:00.000-07:00

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...Or EGGS WITH ONIONS is a traditional Hyderabadi dish, made mainly in breakfast. The best way to get a good taste of it, is to make it with less onions and more eggs....and of course the milk.

Ingredients:
5 eggs
3 average onions
2 tsp oil
1 1/2 tsp salt
1 tsp red chilli powder
1 tsp ginger-garlic powder
1/4 tsp turmeric powder
1/4 cup milk
1 green chilli
Cilantro for garnishing

Method:
Heat oil in a deep pan and slip in the thinly sliced onions, saute them till they start to get a brown tinge. Add the ginger-garlic paste and keep stirring. Add the turmeric powder, salt and milk and lastly red chilli powder.

Break the eggs and let them cook on top of the onions. Slit a green onion and pop it on the eggs. Keep checking to avoid the onions sticking to the pan. After about 10 min's or so...or if the eggs seem to cook through, break them with a wooden spatula.

Avoid cutting them into too small pieces, otherwise when you finally stir them together with the onions they break even more and just disappear.

Finally add cilantro and serve hot with rotis or parathas.

Khatti Dal

2007-06-15T17:06:00.000-07:00

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This is another versatile dish that goes good with anything. I usually cook it up every other week to break the whole mutton, chicken routine. Its always nice to slurp on some dal when there's too much meat doing the rounds. Anyways, here's the recipe.

Ingredients:
1 tsp oil
2 cups tuvar dal
2-3 tsp salt
2 tsp red chilli powder
3-4 whole garlic cloves
1/4 tsp turmeric powder
1 green chilli
2-4 cups water
1 cup tamarind paste

For tempering:
1 tsp cumin seeds
1 cup mustard seeds
a few curry leaves
2 dried red chillies
1 garlic clove, cut length wise

Method:
Wash the tuvar dal in several changes of water and place it in a pressure cooker, add 2 cups of water, garlic cloves, salt, red chilli powder and turmeric powder and pressure cook for about 15-20 min's.

Let off the steam on the pressure cooker, if the dal seems to be a bit undone add the remaining water and cook a little more.

Finally add the tamarind paste. Using a blender, blend them all together.

Throw in the green chilli and cook the dal for as long as the chillies turn yellow, set aside in a serving bowl.

In a small pan, heat oil and add cumin and mustard seeds, as soon as they start spluttering, add the remaining ingredients and splash in onto the dal.

Serve with plain rice, achaar and papad.

French Toast

2007-06-15T17:00:00.001-07:00

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This is one snack anyone can munch on. A rainy days or a rumbling stomach...be it any excuse, its always a winner. But even on a hot day like today you can enjoy it for breakfast :)

Ingredients:
2 tsp oil
2 eggs
4 bread slices
2/3 tsp red chilli powder
1/2 tsp salt
1/2 cup milk
2/3 tsp ginger-garlic paste
sprigs of cilantro

Method:
In a bowl take milk and add ginger-garlic paste along with red chilli powder, salt and cilantro. Break the eggs and beat them together.

Soak the bread slices in the mixture, and immediately transfer to a heated flat pan and keep flipping them till both the sides are glazed brown.

Serve hot with ranch dressing and maggi hot and sweet tomato chilli sauce.

Fried Bhindi (Okra)

2007-06-15T16:59:00.001-07:00

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Another breakfast number my mom used to prepare...

Ingredients:
1 lb Bhindi/Okra
1 1/2 tsp salt
1 tsp red chilli powder
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1 1/2 onions, chopped
1 green chilli, slit

Spices all mixed up:

Method:
Chop onions finely and heat oil. Add them along with the okra and green chilli to the oil and keep stirring. As the onions and okra start to brown slightly, add ginger-garlic paste.

Slowly put the rest of the spices except red chilli powder, which needs to be added just before you remove it from fire.

Stir in all the spices well and serve hot with parathas or naan.

Tomato Chutney

2007-06-14T12:43:00.000-07:00

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Tomatoes are abundant come summer and I always stock up loads of them for a spicy chutney which is so versatile, it can be eaten with toasted bread to even biryani. So here is my version of tomato chutney...

Ingredients:
6-7 vine ripened tomatoes
2 tbs oil
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 1/2 tsp salt
1 tsp cumin mustard powder
1 green chilli slit in halves
Cilantro sprigs for garnish

For tempering:
generous amount of curry leaves
2 dried red chillies
1 tsp each-cumin and mustard seeds

Method:
Chop tomatoes finely and keep aside.

Heat the oil and add cumin and mustard seeds, as they start to splutter add the dried red chillies. Finally throw in the curry leaves.

Slip in the chopped tomatoes and add ginger garlic paste, red chilli powder, turmeric and salt and shut the lid.

When it starts to leave oil on the sides add the green chilli and cilantro.

Finally add the cumin and mustard powder and mix in well. Here I served it with Chicken Biryani.

Qeema

2007-06-08T12:41:00.000-07:00

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The secret to an excellent Qeema, as I recently found out :P was to have lots of onions...this not only makes the dish tasty but also makes it juicy.

Ingredients:
1 lb ground lamb
2 tbs oil
2 onions, thinly sliced
1 1/2 tsp salt
1/2 tsp turmeric
1 tsp red chilli powder
1 1/2 cup water
1 tsp ginger garlic paste
4 cardamoms
1 cinnamon stick
1 tsp black cumin seeds (shahzeera)
4 cloves
4 whole black pepper
1 bay leaf
1 green chilli
Cilantro for garnish

Method:
Heat oil and add onions, as they begin to slightly brown add ginger garlic paste and stir in salt, turmeric and the rest of the spices except red chilli powder.

Add it when the onions have totally gone brown, immediately add the qeema and stir briskly.

Immediately add water and shut the lid, cook until the qeema is tender.

Slice a green chilli and add cilantro for garnish. Cook further till oil starts to seperate.

QEEMA WITH POTATOES AND PEAS:

Similarly you can try a number of other variations like qeema with qasoori methi, potatoes, peas or with tomatoes. Here I have added both potatoes and peas before serving.

Tomato Chicken

2007-06-08T12:14:00.000-07:00

Click to enlarge image

Here is one recipe that I can wholly take credit of. I mixed up couple ingredients and the end result was simply delicious.

Ingredients:
4-6 medium sized tomatoes
1 lb boneless chicken, cut in cubes
1 onion, thinly sliced
1 tsp red chilli powder
1/2 tsp turmeric
1 1/2 tsp salt
1 tsp ginger garlic paste
2 tbs oil
1 green chilli
cilantro for garnish

For tempering:
5-6 curry leaves
1 tsp each, cumin and coriander seeds

Method:
Heat oil in a deep pan and add cumin and coriander seeds as they begin to splutter add the curry leaves. Slip in the onions and stir briskly, as the onions turns slightly golden brown add the ginger garlic paste and continue stirring. Put the salt, red chilli powder, turmeric and green chilli and let the spices coat the onions. As soon as oil starts to seperate from the spices, add the tomatoes, if you are using Campari tomatoes, add just a little amount of water, maybe half a cup.

Finally add chicken along with 1/2 cup water. Place a lid and let in cook for sometime, or until the chicken is tender and has absorbed the flavors well. Serve hot with either rice or naan.

Stir Fried Chilli-Garlic Prawns

2007-06-06T11:25:00.000-07:00

The spice coated prawns make a mouth watering appetizer, light lunch or as a main dish. I love the sweet tingy taste to this dish and thought it tasted better with rice rather than naan which the recipe suggested.

Another rejoinder...this is the only recipe which makes my hubby rush straight home :p

Ingredients:
16-20 cooked king prawns, rinsed, deveined and tails clipped.
1 fresh green chilli
1 tbs vegetable oil
3 garlic cloves roughly halved
3 tomatoes finely chopped
1/2 tsp salt
1 tsp dried red chilli powder
1 tsp lemon juice
Mango chutney to taste
fresh coriander sprigs

Method:
In a wok, heat oil over low heat and fry the garlic halves until they are tinged with golden brown.

Add chopped tomatoes, salt, crushed red chillies, lemon juice, mango chutney and chopped fresh green chillies. Stir the ingredients well.

Add the prawns to the wok, increase the heat and stir fry briskly, mixing the prawns with the other ingredients until they are heated through.

Transfer the prawns with the sauce to a serving dish and garnish with fresh sprigs of coriander.

Madras Sambal

2007-06-06T10:26:00.000-07:00

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Now you'll wonder what a madrasi dish is doing in a hydro foodie's blog. But the recipe is so good I had to share it with everyone. You can use any combination of vegetables that are in season.

Ingredients:
1 cup tuvar dal or red split lentils
2 1/2 cup water
1/2 tsp turmeric
2 large potatoes cut in 1 in chunks
2 tbs oil
1/2 tsp black mustard seeds
1/4 tsp fenugreek seeds
4 curry leaves
1 onion thinly sliced
4 oz green beans cut into 1 in length (I used the french cut green beans)
1 tsp salt
1/2 tsp chilli powder
1 tbs lemon juice
toasted coconut to garnish

Method:
Wash the lentils in several changes of water. Place in a heavy pan with the measured water and turmeric. Bring to boil and reduce the heat, cover the pan and simmer for 30-35 min's until the lentils are soft.

Par-cook the potatoes in a large pan of boiling water for 10 min's, drain well and set aside.

Heat oil in a large frying pan and fry the mustard, fenugreek seeds and curry leaves for 2-3 min's, until the seeds start to splutter. Add onions and green beans and stir fry for 7 -8 min's. Add the par boiled potatoes and cook a further 2 min's.

Drain the lentils and stir them in the potato mixture, with salt, chilli powder and lemon juice. Simmer for 2 min's or until heated through. Garnish with toasted coconut.

Hyderabadi Chicken Biryani

2007-06-05T15:28:00.000-07:00

Click to enlarge image

There are many ways to prepare Biryani, one is the pacci akhni (which means cooked meat) and the other kacchi akhni (which means uncooked meat). I personally find the 'pacci akhni' to be a better bet, since I'm sure the meat is well done and also coz you can spice it up a bit more while its still cooking, according to your individual taste ;)

This is the most easiest and the most tastiest method my Mom taught me. And I must say I have perfected it quite well. Here are the ingredients...

Ingredients:
2 lb boneless chicken
7 cups rice
10 tsp salt
1/4 tsp turmeric
3 tsp red chilli powder
1 tbs ginger garlic paste
Ground garam masala:
(1 tsp black cumin seeds, 8 cardamoms, 1 cinnamon stick, 4 bay leaves, 3 cloves and 6 black pepper)
8 curry leaves
3 average onions
2 cups yoghurt
Lemon juice and cilantro for garnishing
saffron soaked in 1/2 cup milk

Method:
Fry onions until they are golden brown, freeze the onion for an hour or so, this makes them more crisper (thank you mom).

Marinate chicken with yoghurt, salt, red chilli powder, ginger garlic paste and turmeric. Heat oil and add the marinated chicken saute it for some time and add some water. Cook until chicken is tender. Let the water dry and until the oil seperates from it.

Meanwhile boil rice, add salt and ground garam masala along with the curry leaves and cook until the rice is half done.

Drain any excess water using a collander or strainer. Preheat oven on 350 degrees.

Put one half of the rice in the baking pan and top it off with the marinated chicken, garnish with lemon juice, crushed fried onions and cilantro. Add the milk soaked saffron. Finally add the other half of the rice and any leftover garnish.

Bake for 1/2 hour on 350 degrees or until its starts to smell breathtaking. Serve hot with raita, tomato chutney or mirchi ka salan.

Memorial Day BBQ

2007-06-05T11:28:00.000-07:00

Let's begin with BBQ 's and long weekends...where you can't help but think of food and more food. We had a couple of relatives and friends for a two day BBQ and boy was it fun. As for the menu we had chicken and lamb one day and salmon the other...quite a combo!

Now we were trying BBQed salmon for the first time and it turned out to be so juicy and absolutely delicious. Here are some pictures.

My Very First Post!

2007-04-16T14:57:00.000-07:00

...I'm making a home away from home, originally from Hyderabad I miss my Mom's cooking like hell. So I'm constanly trying to improvise what all I've learnt from her. This blog gives me an advantage to share my adventures in the kitchen with fellow bloggers and in turn learn something new from them.

I'm in the process of starting the blog with some really mouth watering recipes...so please bear with me. Hopefully in the coming days I'll heat things up here ;)

Thanks for visiting,
Lubna.