MIRCHI KA SALAN ( Hyderabadi)

Ingredients:

Big green chillies - 4-5

Turmeric powder ... 1/4 tsp.

Salt

Oil

For Dry Masala:

Sesame seeds ..... 1 tsp

poppy seeds ........ 1 tsp

Peanuts ............... 1 tbsp

Kalonji ................ 1 tbsp.

Dry red chillies .. 1

Cloves ................. 2

Cardamoms ...... 2-3

Cumin seeds ..... 1 tsp

Cinnamon ........ 1 small piece

Saunf ............... 1/2 tsp

Dry dessicated coconut ... 1 tbsp

(Dry roast and grind the above ingredients, If you don't have dry coconut, you can add fresh coconut to the wet masala given below)

Wet Masala:

Onions ......... 1

Tomato ....... 1

Green chillies .. 1

Coriander leaves ... 1 tbsp

Garlic .................. 5-6 cloves

Ginger .................. small piece

Tamarind ......... size of a small lime

Yogurt ............. 1-2 tbsp

( Grind the above without adding any water)

For Tempering:

Mustard seeds ... 1 tsp

Asafoetida ........... a pinch

Curry leaves

Method:

1. Wash and cut the green chillies into big pieces.

2. Heat oil and fry the chillies for a minute until half done.

3. In a pan heat a little oil and add the tempering ingredients.

4. When they crackle, add the wet masala and saute it for 1-2 minutes on medium flame. Add salt and turmeric powder.

5. Now add the dry masala and the green chillies. Mix it and add about 1 cup water and simmer to cook. If you need more gravy add water accordingly.

6. This is usually served with Biriyani. It goes well with Jowar ki roti also.

This goes to:

Iftar Moments Hijri 1432

@ - Taste of Pearl City

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@ Tickling Palates

Signature Recipes

@ - Sara's Kitchen

BAGHARE BAIGAN

Ingredients:
Small brinjals ...........1/2 kilo
Onion ........... 1
Poppy seeds .........1tbsp.
Sesame seeds ...... 1tbsp.
Dessicated coconut .. 1 tbsp.
Dry red chillies ... 2-3
Cumin seeds ....... 1tsp.
Coriander seeds.... 1tsp.
Cloves ...................3-4
Cardamoms ..........3-4
Peanuts ................. handful
Yogurt ...................1/2 cup
Turmeric powder ...1/2 tsp.
Salt ...to taste
Tamarind juice .....1-2 tbsp.
Tomato ketchup .... 1tbsp.
Oil

For tempering:
Mustard seeds .....1 tbsp.
Asafoetida ....a pinch
Curry leaves .... a sprig
Dry red chillies ....... 2

Method:
1. Give a slit to the brinjals and put them in water to which a tbsp. of salt is added.
2. Deep fry the brijals.
3. Fry the onion to golden brown colour, cook for a few minutes adding a little water. Blend it.
4. Dry roast the poppy seeds, sesame seeds, coconut, cumin seeds, coriander seeds, red chillies, peanuts,cloves and cardamoms. Grind them to a paste addding little water.
5. In a pan put oil and add the tempering. Then add the onion paste, salt and turmeric powder.
6. Mix the ground masala paste with yogurt and add it to the onion paste. Also mix in the tamarind juice and tomato ketchup. Add half cup water to make gravy.
7. Now put the fried brinjals into the masala and simmer for a few minutes.

DUM KA MURG

This is another delicacy from Hyderabad. The actual process is really tedious and time consuming where we leave the chicken to cook in a pan. The lid is sealed with dough and the chicken is cooked on a very low flame for few hours...hence the name...DUM KA MURG. This requires more ghee to avoid burning and it becomes very rich and heavy. So I have simplified it here by roasting the chicken in the oven first and then adding to the prepared masala.
Ingredients:
Chicken ... 1 whole (1 kg weight)

Eggs ........ 4 (hard boiled)
Garlic ...... 2 pods
Green chillies .. 6
Onions .......... 3-4 sliced
Ginger ..... 2" piece
Raisins ..... 2 tbsp.
Cashewnuts.... handful
Charoli ........... handful
Cloves ............ 5
Cinnamon ..... two 1" pieces
Dry coconut ..... 3/4 cup (roasted)
Poppy seeds ...... 2 tbsps. (roasted)
Yogurt .............. 1 cup
Coriander powder .... 1 tsp
Cumin powder .......... 1 tsp.
Turmeric powder ...... 1/4 tsp.
Ghee ................. 1 cup
Salt .................. to taste.
Chopped nuts ..... to garnish
Method:
1.Clean the whole chicken and marinate it with 1 tbsp garlic paste, 2 tbsp. yogurt and salt.

2. Heat the ghee and fry all the ingredients one by one including the boiled eggs.( except the poppy seeds and dry coconut. Dry roast them.)

3. Fry the whole chicken turning the sides carefully to give it a brownish colour.Cook the chicken in a pre-heated oven for 20 minutes.

4. Now grind the dry masalas and the wet ones seperately.
5. In a pan take the left over ghee and saute the wet masala first for 5-7 minutes.Add the chilli, coriander,cumin, turmeric powders and salt.Now add the second masala and saute further for a few minutes.
6. At this stage tip in the roasted chicken. Using a spoon push a little masala inside the chicken.
7. Add the eggs. Simmer for 4-5 minutes on a low flame.
Garnish with chopped nuts.
Serve with nans or rotis.

SHAHI HYDERABADI BIRIYANI

Ingredients:

Mutton - 1 kg
Onions – 5 to 6 chopped onions
Garlic - 1 cups
Ginger - 3/4 cup
Green Chillies - about 10
Mint Leaves - 1 bunch
Coriander Leaves - 1 bunch
Cloves - 10 to 15
Cinnamon - Three 5” pieces
Nutmeg or Jaiphal - Less than ¼ piece
Mace or Javitri - 1 piece
Small Cardamoms - 10
Black Cardamoms - 1
Tomatoes - Approx. 3
Yogurt - 3 to 4 tbsp
Lemon Juice - About ½ lemon’s juice
Red food colour
Salt to taste

For Rice:
Rice - 6 cups
Cloves - 2
Cinnamon – 1” stick
Small Cardamoms - 2
Mint Leaves - a handful
Coriander Leaves - a handful
Lemon juice - Juice of 1 lemon
Water - 12 cups
Salt to taste

Method:
1. Grind cloves, cardamoms, mace, nutmeg, cinnamon to a fine powder. To this add garlic, ginger, coriander leaves, mint leaves, green chillies and salt and grind to a smooth paste. Add water if necessary.
2. Marinate mutton with this paste for atleast 15 minutes.
3. Heat 2 tbsp oil and 2 tbsp ghee. Fry onions till light brown. Keep aside some onions for garnishing.
4. Add marinated mutton and cook for a while. Add tomatoes, yogurt, lemon juice and little water and cook till mutton is tender.
(Take care not to make too much gravy)
5. Meanwhile, keep 12 cups of water to boil. Add cloves, cinnamon, small cardamoms, mint leaves and coriander leaves, lemon juice, salt and let it boil. Add rice and let it cook.
6.When rice is 3/4th done, strain & transfer over mutton.
7. Do not mix. With big spoon, make slits for air. Add ghee & red colour. Cover first with wet cloth, then with lid, and keep a weight over the lid. Simmer for about 15 minutes.
Garnish with fried onions and cashewnuts.
Serve with raita.
Raita:
Beat 1 cup yogurt. Add 1/4 cup water, finely sliced green chillies, finely chopped onions, tomatoes, coriander leaves and 1/2 tsp salt. Beat well and serve with biryani.