Showing newest posts with label Hyderabad Dishes. Show older posts
Showing newest posts with label Hyderabad Dishes. Show older posts

5.5.11

Poblano Peppers Curry - Touch Of Spices




Mirchi Ki Salan:(Broiled, not Fried)

Other Names: Pablano Peppers Curry. Mirchi Salan. Milagai Kuzhambu.

Ingredients:

Poblano peppers 4-6
Turmeric 1/4tspoon
Coriander seeds powder1/2 tspoon
Chili powder
Salt to taste
Asafoetida
Mustard seeds 1/4 spoon
Curry leaves few

Roast Each Separately and Powder Them Together:

Peanuts
Sesame seeds
Cumin seeds

Fry These in Oil and Wet Grind To Thick Paste:

Onion
Tomato
Garlic grated
Ginger grated
Tamarind pulp 1 teaspoon

Method:

Broil or grill the peppers till slightly burnt on both the sides. Set aside.

Heat oil in a wok, and temper the spices. Further add wet-ground onion-tomato-ginger-garlic paste and fry real good till fragrant.

Further add turmeric, chili and coriander powder. Fry till oil separates. Add 2-4 cups of water.

Now add the powdered stuff to it and bring this to curry consistency.

Add chillies and boil till gravy is thickens and oil shows up on the top.

Serve hot with parathas or chapattis or Dhum Biriyani.

18.4.11

Pesarattu / Green Gram Dosa - Recreating Perfection



Pachai payaru Dosai:

There should be at least one recipe for each one of us, that no matter how hard we try to replicate it, never able to master it, right? Somehow, the taste of first devoured dish still lingers on our mind! And even after a zillion painful experiments...we know that it is not even close to the original!! Well to me, I have bunch of such recipes...here is the one!

When I was studying at Hyderabad, a friend of mine Tulasi Ram, introduced me to this dish. That's right, I never heard or tasted 'Pesarattu' before! Was so skeptical to try the dish, with weird name (that was before I understood Telugu)! All I thought was...why this dosa is so green...what went wrong?? But the moment, I took a bite' of a thin, crisp, melt-in-mouth and practically like a 'see-through mirror' kind of dosa...just loved it.

Later I buffed my knowledge at my other friend's house...Kranti's Mom, who kept cooking all the goodness to us. Since, this dosa doesn't call for much carb' nor it requires any fermentation process, it quickly made an entry in my cook book. Yes, ever since I have been trying to perfect it!! No matter how hard I try the same, it just doesn't taste like the one I had for the first time:(

Note:
Well, 'Pesaru' means 'green' in Telugu. 'Pesaru Pappu' means 'Green Gram' (Hara Moong in Hindi and Pachai Payaru in Tamil). And hence the name 'Pesarattu', makes sense now:) And how I started liking the expressive language Telugu is yet another interesting story to come:)

Ingredients:

Green Gram - 1 cup
Rice 1 fistful
Green chilies 3
Ginger 2"
Salt
Oil for smearing and stuff.

Method:

Soak the lentils and rice together, overnight. Wet-grind the same with all the above mentioned ingredients.

Heat up a griddle, smear enough oil. Make a thin crepe as much as possible. Run few spoons of oil and cook both the sides. Once it turns golden brown, its done, remove from heat. Repeat the same for the remaining batter.

It would be a fulfilling tiffin, perfect for weekend brunch.

15.4.11

Bahara Ande / Eggs in Peanuts Based Sauce - Hyderbadi Style




Mutta Curry:

I am happy to post yet another 'Egg Recipe'. If you have gone through my previous posts, you probably know my love for eggs. Safe-Handy-Easy...I have used a ton of different methods for cooking eggs. Well, it never ruined my dinner:)

Ingredients:

Eggs 4 - soft boiled
Onion 1 large grated
Ginger-garlic paste 1 spoon
Tomatoes 1 cup - puree
Tamarind paste - less than 1/4 spoon
Peanuts 1 fistful - paste
Poppy seeds 1 spoon - paste
Salt, Turmeric and Chili powder
Sesame oil and tempering spices.

Method:

Heat oil in a wok. Add the tempering spices / I simply skip this procedure sometimes.

Now add, onion and ginger-garlic...fry real good till the raw odor is gone.

Add salt, turmeric and chili powders. Cover and cook briefly.

Further add tomato puree and tamarind paste. Cover and cook till the oil seperates.

Finally add peanuts and poppy seeds paste. Add the eggs too. Cook over high heat for about 2-4 minutes, once the oil shows up on the top, remove from heat.

Serve to go with your biriyanis, pulavs, plain steamed rice or with rotis, enjoy.

10.8.10

Pootharekulu / Sugar Coated Wafers - Traditional Andhra Sweet








Pootharekulu:(Andhra Special)

When I was studying at Hyderabad, I got introduced to this sweet' by my best friend, Kranthi. Well, when she presented this sweet', all I thought was...it looks like tissue paper and was so skeptical to take a bite!!! Anyhow, once she explained...how it was prepared' I was all thrilled:) But somehow, I totally forgot to memorize the sweet's name!

So, like before my vacation to my hometown...each time,I buy sweets for my parents. Myself, and bunch of other Tamil friends Balaji and Dharani went to this famous Pullareddy stall at Abids, Hyderabad. Oh man, I am such a dork...I was thinking and thinking, the harder and harder, but couldn't recollect the sweet's name. Browsed around the shop like maniac!Was gazing at the displayed sweets' hours together, till my foot hurt...all in vain!!! Gave such a hard time to the salesmen there'...was giving away clues to find the one'...hehe. Anyhow, was so disappointed...finally decided to buy something else and finished shopping:(

Then that stupid Balaji felt like having some sweets right away and brought us some. As soon as I ate, when I used the kleenex, felt like a scientist (Bulb)...I just folded the paper napkin and went to the counter again 'displayed the folded napkins' and asked him, whether he could find me a sweet something similar to this'. They gave me a mischievous smile and packed this yummy delicacies:) I just couldn't forget that hilarious series of events:)I know, I know...I was like a clown, hehe:)

Pootharekulu is a traditional Andhra sweet. It could be literally translated as 'Sugar Coated foils'. In Telugu, Pootha means coated on and Reku means foils. The authentic version calls for extra fine foils, made out of rice starch or black gram. An experienced cook could bring forth 100-1000 micrometers of wafer/foil size, and the thinness of the foil demands good expertise. However, I did practice a lot, but each time, the wafer went wrong while folding. So, did a short cut method today (used ready made rice starch wafers)...and its just for the record. But, will share with you all the authentic version real soon:)

Recipe???
I am not yet convinced with my work, will share with you all...once I mastered it:)

12.7.10

Bagara Baingan / Eggplants in Peanut Sauce - Hyderabad Special





Bagara Baingan:(Re Posting)

Ta da...I did it, again, my favorite good old Bagara baingan, I feel like...as though I have conquered this one dish all by myself. If I could cook a dish, over and over without any sort of boredom means,...it should be either that quintessential Chicken Biriyani or Brinjal Sheruva:) I will Never, Ever mess them up:) Yeah, bcause...I won't be trying anything stupid:) Oh man, its damn hard to find these native vegetables, here:( I happen to take a special trip to the nearby big city, about 150 miles from here...for shopping this pretty looking Indian egg-plants, can you imagine that!!!

Ingredients:

Eggplants 5
Onion 1 large grated
Ginger-garlic paste 1 spoon
Tomatoes 1 cup - puree
Tamarind paste - less than 1/4 spoon
Peanuts 1 fistful - paste
Sesame seeds 2 spoons - paste
Salt, Turmeric and Chili powder
Sesame oil and tempering spices.

Method:

Heat oil in a wok. Add the tempering spices / I simply skip this procedure sometimes.

Now add, onion and ginger-garlic...fry real good till the raw odor is gone.

Add the eggplants and salt, turmeric and chili powders. Cover and cook briefly.

Further add tomato puree and tamarind paste. Cover and cook till the eggplants are tender.

Finally add peanuts and sesame powders. Cook over high heat for about 2-4 minutes, once the oil shows up on the top, remove from heat.

Serve to go with your biriyanis, pulavs, plain steamed rice or with rotis, enjoy.

8.6.10

Baghara Tamatar - Getting my Creative Tabs Working!







Tamatar Ki Salan:(Hyderabadi Style)
Bagara Tamatar. Bahara Tamatar. Baghara Tomato. Tamatar Ki Salan.

Ingredients:

Green chilies 3
Tomatoes 4-6
Turmeric 1/4teaspoon
Salt to taste
Tamarind paste 1/4 spoon
Bay leaves 2

Roast each separately and powder them together:

Peanuts 1 table spoon
Dry coconut 1 tablespoon
Cumin seeds 1 spoon

Fry in little oil and wet grind these to paste:

Onion
Tomato
Garlic grated
Ginger grated

Method:

Slit the tomatoes and chilies, fill in with ground powders. Set aside

Heat oil in a large frying pan. Add bay leaves.

Add remaining ground powders, and wet-ground paste. Fry them till oil separates. Add salt, tamarind paste and a cup of water.

Add stuffed chilies, tomatoes and boil till gravy thickens and oil shows up on the top.

Serve hot with parathas or chapattis or Dhum Biriyani.

10.5.10

Stuffed Tinda / Gutti Dondakaya - Andhra Special








Stuffed Kovaikkai:(Andhra Special)

Kovakka Nirachadhu. Gutti Dondakaya. Stuffed Tinda. Stuffed Tindora. Bharwa Tindora.

My Mommy never bought nor prepared Tinda at home. As a child never saw this vegetable. My whole life was from hostel to hostel and mess to mess. I sometimes really missed how the food tastes at home:(

When I was in Tamil Nadu hostel...I used to hate this vegetable, used to be angry at the mess boys saying 'eppavume kovaikkai sambhar thaana:(' (always tinda sambhar' eh).

My attitude completely changed when I moved to Hyderabad. I understood that this is such a delicate vegetable. Its all in the hands of cook, right. Typical Andhra meals are hot and spicy, which indeed turned me a foodie, later. My cooking passion also got shaped slowly. Stuffed Tinda is one of delicacy there, with myriad flavors.

Ingredients:

Kovaikai/tinda/dondakai 1/4 kilo
Ginger-garlic paste
Onion paste
Salt
Turmeric
Chili powder
Sesame oil few spoons.

To be Toasted and Powdered:

Coriander seeds 2 spoons
Cumin seeds 1 spoon
Pepper 1/2 spoon
Cloves 2
Cinnamon 1 stick
Poppy seeds 1/2 spoon
Sesame seeds 2 spoons
Dry red chilies 5
Dry coconut 2 spoons.

Method:

Slit the veggie twice and boil them for 10 minutes.

In a wide wok, heat oil and fry ginger-garlic and onion...add the spices to it. Now puree them.

Stuff the above masala in the vegetable.

Once again, heat oil in a wide wok...add these stuffed vegetable and stir-fry over high heat. Once the oil shows up on the sides plus the raw odour of the masalas are gone, its done.

Serve to go with your rotis or plain steamed rice.

6.3.10

Peshawari Naan - Nuts Stuffed Indian Flat Bread











Peshawar Naan:(Pakistan Style)

Peshawar Nan. Lucknowi Naan. Naan Bread. Nuts-Saffron Naan Bread. Almon Naan. Pishtachios Naan.

Another exciting restaurant delicacy, I am going to rave about is - Peshawar Naan. I have been practically missing Delhi and Hyderabad (the cities of Nawaabs) speciality food here:( The cuisine of nawaabs will be always elaborate, tantalizing and rich.

I could never forget those days of sneaking out of my hostel, for whole-chicken tandoori(several times at Delhi & Hyderabad). At one point, I told my Dad, that we girls are taking a rented car to Sikanderabad, Fatehpur Sikri and Agra on a study tour. Dad's exact expression was "Come on, give me a break, you are studying Science and what up with all this 'sudden curiosity over Anthropology anyway". I was simply passionate and gave hard time to my parents. Guess my destination was pre-disposed! No wonder, now I am completely metamorphosized from Biotechnologist to Anthropogist. Comeon, now don't tease me asking 'is it all because of food?'.

Ingredients:

All purpose flour
Salt
Sugar 1 spoon
Yeast 1 spoon
Ghi/clarified butter
Nuts - Almonds, Pistachios, Cashew nuts 1 cup.

Method:

Sift the flour, bring them in a wide tray.

Heat 1 cup of water, maybe luke warm will do. Add sugar, salt and yeast to this. Leave it on the counter top for 10-20 minutes. Once the water gets frothy...add this to the flour and knead gently. Cover with wet cloth and leave the set-up for 7-8 hours.

Meanwhile, toast the nuts and grate them, I pounded them manually. Set aside.

You will see the dough has doubled in its volume. Now punch and divide them into equal parts. About ping-pong ball size will do.

Now roll them up, fill the grated nuts, fold them again and knead very gently this time. Repeat the same for all the remaining stuff.

Now place them in a well-greased tray, preheat your oven. Approximately 350 F, will do...bake them for 20-30 minutes.

Serve warm along with spicy mughalai curries. Enjoy.:)

6.2.10

Mirchi Ki Salan






Mirchi Ki Salan: Reposting (Hyderabadi Dish)


Ingredients:

Green chilies, as much as you want
Turmeric 1/4tspoon
Coriander seeds powder1/2 tspoon
Cumin seeds
Salt to taste
Tamarind paste
Coconut grated 2 spoons
Asafoetida

Roast each separately and powder them together:

Peanuts
Sesame seeds
Cumin seeds

Fry in little oil and wet grind these to paste:

Onion
Tomato
Garlic grated
Ginger grated

Method:

Heat oil in a large frying pan. Add chilies, fry for a minute. Set aside.

Add cumin seeds, allow to splutter. Add curry leaves too. Followed by asafoetida, ground paste and coconut. Stir and cook for 3-4 minutes.

Add ground powder, masala powders, simmer till oil separates. Add salt, tamarind paste and a cup of water.

Add chillies and boil till gravy is thickens and oil shows up on the top.

Serve hot with parathas or chapattis or Dhum Biriyani.

10.1.10

Ande ka Khagina/ Ande Ka Qagina / Hyderabad Egg Recipe / Poached Eggs - Flavors of Slow Cooking!!!








Ande Ki Salan:

I decided to embrace 'Slow Cooking Ritual' at least once in a while. Its very therapeutic to me. With my time schedule and working commitments, it’s not always possible. But that is not an excuse, to deny myself 'The Pleasure of Cooking', which, I enjoy the most. Again, I didn't mean that, only slow cooking' is a better cooking or anything! But its what I like.:)

As you know, I love experimenting new dishes and flavors. This is one such experiment, in my kitchen. It was a cold Sunday evening, when I was left with no good movies in the TV' decided to try 'Ande ke Salan'.

Prolonged cooking will make the egg protein to go rubbery. The protein molecules(egg whites)will entangle and tangle, over and over...on heat, which will leave an extraordinary tuff bond!!! So, how did I tackle this dish? There comes the knob' to set in minimum possible temperature!

I challenged every laws of physics, that exists. So, this is an incredibly slow poached eggs in 'hot and spicy gravy'. That imparted a great deal of flavor. What else to say...'Happy Meal', at last.:)

Ingredients:

Eggs 2
Green chilies 1-2
Onions 2-3 medium
Tomatoes 2
Ginger 2 cloves minced
Ginger 1" grated
Salt
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Cilantro leaves few
Oil few spoons.

Method:

Saute chilies, ginger, garlic, onions and tomatoes for few minutes and add 2-3 cups of water. Cover and cook, till tender.

Now mash and puree them, set aside.

In a wide wok/pan, heat oil. Add this puree. Add salt, turmeric and chili powders.

Cover and cook over low heat. Once you see them bubbly...make a small well in the gravy. Break open an egg, right into it. Repeat the same...for as much as eggs you wanted to be poached. Now turn them down to minimum possible temperature. Put a tight lid, on the top.

When the egg is half the way done, remove the cover...and spoon the thickened gravy and layer them on the top. Let this all happen on the same, minimum temperature.

Now, aim for...completely cooked eggs and a well thickened gravy. If possible...bring each eggs into separate entities.

Serve warm.