Qaabooli Recipe - hyderabadi

Credits: indianfoodforever
Img credits: madteaparty.blogspot

Ingredients:

Rice 1 kg
Bengal Gram Split (chana Dal) 250 gms
Salt to taste
Green Cardamoms 6 no
Cinnamon 2 inches stick
Cloves 8 nos

Method:

·    Wash and soak the rice for half hour. Then boil with salt and half the whole garam masala till almost done.

·    Wash and soak the chana dal for half an hour. Boil with salt, a little turmeric powder till just cooked (al dente).

·    Heat oil, add the remaining cinnamon, green cardamom, cloves and saute.

·    Add shahi jeera and when they crackle add ginger and garlic pastes and saute.

·    Add chopped green chillies and a little browned onions.

·    Add the cooked dal, garam masala powder, finely chopped coriander leaves and stir to mix well.

·    Add turmeric powder, stir and take it off heat. Add yogurt and mix well.

·    Transfer half of the dal mixture into another pan.

·    Spread half the rice over the dal mix, spread browned onions, garam masala powder, chopped mint leaves, lemon juice, saffron dissolved in water or milk.

·    Spread the remaining dal over this followed by rice, browned onions, garam masala powder, chopped mint leaves, lemon juice and saffron.

·    Cover with a tight fitting lid. After 2-3 minutes lower the heat and let it cook till done.

Malai Kebabs Recipe - Hyderabadi

Credits: indianfoodforever
img credits: tastyindiankhana.blogspot

Ingredients:

500 grams Chicken breasts
6-8 nos. Green chillies
2 tblsp Coriander leaves
2 tblsp Mint leaves
12 nos. Garlic
8-10 nos. Almonds
3/4 cup Fresh cream
1 inch Ginger
1 tblsp Lemon juice
Oil
Salt

Methods:

·    Wash and chop the chicken breasts into 1 1/2 inch cubes.

·    Grind the green chillies, almonds, ginger-garlic, mint and coriander leaves to a fine paste.

·    Apply this paste to the chicken.

·    Add the cream and mix well before adding salt to taste.

·    Allow the chicken to marinate overnight for best results.

·    Thread on skewers and grill over charcoal, basting with oil or ghee.

·    Serve hot.

Paaya Nahari Recipe - Hyderabadi

Credits: indianfoodforever
img credits: hyderbadicuisinerecipes-angel.blogspot

Ingredients:

8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt

Methods:

·    Clean and cut the paaya into three pieces.

·    Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.

·    Add enough water to the paaya and place over heat.

·    Add the chopped onions and the spice pouch along with salt as per taste.

·    Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.

·    Remove the spice cloth and serve. Nahari is served in the morning.

·    Narhari cooked overnight on a slow fire and served for breakfast is delicious.

·    Serve hot with bread or rice.