hyderabadi and andhra cuisine

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Hyderabad/ Andhra Cuisine

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Page 2: Hyderabadi and Andhra Cuisine

Popular Hyderabadi

/Andhra Dishes

Page 4: Hyderabadi and Andhra Cuisine

Kgubani ka Meetha - Ingredients

Ingredients Quantity Unit

Apricots (soaked for 2 hours)

1 Kg

Sugar 250 Grams

Malai(beaten)

2 cups

Page 5: Hyderabadi and Andhra Cuisine

Khubani ka Meetha- Method• Boil the Apricots in water till soft and remove the

seeds.• Pass the mixture through a strainer to remove

the fibers. • To the Apricot pulp add the sugar and cook till

the mixture thickens and becomes bubbly.• Pour into individual bowls and top with malai.• Break the seeds and remove the almonds. Crush

these and sprinkle on the top of the malai.• Serve cold.

Page 6: Hyderabadi and Andhra Cuisine

HyderabadiBiryani

Page 7: Hyderabadi and Andhra Cuisine

Hyderabadi Biryani- IngredientsIngredients Quantity Unit

Basmati Rice 500 Grams

Mutton(cut in small pieces)

1 Kg

Garam Masala 2 Tsp

Red chilies 6 No.s

Cashew nuts A few N.A.

Big Onions(Finely sliced and fried till crisp)

5 No.s

Cloves 2 No.s

Cinnamon 2 Pieces

Green Cardamom 3 No.s

Page 8: Hyderabadi and Andhra Cuisine

Hyderabadi Biryani- Ingredients (continued)

Ingredients Quantity Unit

Green chilies 6 No.sCorriander (chopped) 1 BunchMint (chopped) 1 BunchGinger garlic paste 3 TspYogurt (beaten) 1 CupLemon (juice) 2 No.sSaffron (dissolved in ¾ cup milk)

2 Pinches

Ghee 5 TbspBoiled Egg 4 No.sSalt t.t. N.a.

Page 9: Hyderabadi and Andhra Cuisine

Hyderabadi Biryani - Method• Grind the following to a fine paste: red chilies and cashew nuts. • To the mutton apply the ginger garlic paste and beaten yogurt. Set

aside.• Heat 4 tablespoons ghee and fry the red chili, masala. Add the

marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.

• Keep frying till ghee separates. • Add 1 ½ cups warm water. Pressure cook till tender. • Heat dekchi, add 1 tablespoon ghee and fry the sabut masala.• Add the rice and fry a little. Add the green chillies and salt to taste.

Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.

• Mix together the chopped kothmir, pudina, garam masala and fried onion. Set aside.

Page 10: Hyderabadi and Andhra Cuisine

Hyderabadi Biryani - Assembly• Take a heavy bottomed dekchi and line it with ghee.• Spread a layer of rice and cover it with half of the

mutton. Sprinkle half of the mint/coriander mixture and juice of 1 lime.

• Cover with rice, followed by a mutton layer. Finish with a rice layer.

• Sprinkle the rice with saffron milk and dot with ghee.• Cover tightly and place over a griddle for dum for 30

minutes. • Serve hot, garnished with eggs cut into half's.

Page 11: Hyderabadi and Andhra Cuisine

Murgh Badami

Page 12: Hyderabadi and Andhra Cuisine

Murgh Badami - Ingredients

Ingredient Quantity Unit

Chicken (medium sized cut into 8-9 pieces)

1 No.

Onions (finely sliced) 2 No.s

Almonds (blanched and sliced)

10-15 No.s

Poppy seeds 2 Tsp

Ginger garlic paste 1 Tbsp

Cinnamon 2 Pieces

Peppercorns 8 No.s

Cloves 4 No.s

Green cardamom 4 No.s

Page 13: Hyderabadi and Andhra Cuisine

Murgh Badami – Ingredients (continued)

Ingredients Quantity Unit

Bay leaf 2 No.

Yogurt (beaten) 1/4 Cup

Malai (beaten) 1/4 Cup

Chili powder 2 Tsp

Turmeric 1/2 Tsp

Ghee 3 Tbsp

Salt T.t. N.a.

Page 14: Hyderabadi and Andhra Cuisine

Murgh Badami - Method• Grind the following to a fine paste: cashew nuts and poppy seed.• Powder the following: cinnamon, peppercorn, clove, green

cardamom and bay leaf.• Apply ginger garlic paste along with the chili powder and turmeric

to the chicken pieces. Then set this aside.• Heat the ghee and add the sliced onion. Fry till crisp before adding

the chicken pieces, salt to taste and garam masala powder. Keep frying till ghee separates. Add ½ cup beaten curd and keep frying till the raw-curd smell evaporates.

• Add 2 cups water and cook till the chicken is nearly done. Add cashew nut paste and beaten malai then simmer till the chicken is tender. Add sliced almonds.

• Serve hot.

Page 16: Hyderabadi and Andhra Cuisine

Mirchi ka Salan- IngredientsIngredients Quantity UnitChilies (boiled in salted water till color changes and drained)

250 Grams

Onion (finely sliced) 1 No.Dry coconut (grated) 1 TbspChironji 1 TspSesame seeds 1 1/2 TspCoriander powder 1 TspCumin 1 TspGinger garlic paste 2 TspChili powder 1/2 TspTurmeric 1/4 TspCurry leaves 4-5 No.s

Page 17: Hyderabadi and Andhra Cuisine

Mirchi ka Salan- Ingredients (continued)

Ingredients Quantity Unit

Tamarind (walnut sized soaked in 1 ½ cup water)

- -

Oil 3 Tbsp

Salt T.t. N.a.

Page 18: Hyderabadi and Andhra Cuisine

Mirchi Ka Salan- Method• Lightly roast and grind the following to a paste:

sesame, chironji and dry coconut. Add coriander powder, chili powder and turmeric.

• Heat oil and add the cumin, allow it to splutter. Then add the masala paste and ginger garlic paste and fry till oil separates.

• Add the drained chilies, curry leaves, fry a little.• Pour in the tamarind water, adding salt to taste.• Simmer till the gravy is thick and oil floats to the top.• Serve with Biryani.

Page 19: Hyderabadi and Andhra Cuisine

Khatti Machli

Page 20: Hyderabadi and Andhra Cuisine

Khatti Machli - Ingredients

Ingredients Quantity Unit

Fish 250 Grams

Ginger garlic paste 2 Tsp

Tomatoes (blanched and minced)

3 No.s

Coriander (chopped) 50 Grams

Curry leaves 4-5 No.s

Tamarind (lemon sized soaked

and thin pulp removed)

- -

Chili powder 2 Tsp

Turmeric 1/2 Tsp

Oil 3 Tbsp

Fenugreek seeds A few -

Salt T.t. -

Page 21: Hyderabadi and Andhra Cuisine

Khatti Machli - Method• Apply ginger garlic paste to the fish pieces along with

chili powder, turmeric, salt to taste and set aside.• Heat the oil and add the fenugreek seeds and minced

tomatoes. Keep frying till the oil separates. • Add the fish pieces and fry for a few minutes, then add

the tamarind water, curry leaves and salt to taste. • Simmer till fish is cooked. Take care the pieces do not

break.• Serve hot, garnished with chopped coriander

Page 22: Hyderabadi and Andhra Cuisine

HyderabadiHaleem

Page 23: Hyderabadi and Andhra Cuisine

Hyderabadi Haleem - IngredientsIngredients Quantity UnitMutton 250 GramsWheat (soaked overnight, drained, pounded and dehusked)

1 Cup

Chana daal (soaked for ½ hour)

1/2 cup

Moong daal (soaked for ½ hour) 1/2 CupMasoor daal (soaked for ½ hour) 1/2 CupChili powder 1 tspTurmeric 1/2 TspOnions (finely sliced and fried till crisp)

2 No.s

Coriander powder 1 TspGinger garlic paste 2 TspGhee 4 TbspSalt T.t.

Page 24: Hyderabadi and Andhra Cuisine

Hyderabadi Haleem- Method• Heat 6-8 cups water in a heavy bottomed dekchi.

Allow water to boil. • Add drained daal, the wheat and mutton along with

the ginger garlic paste, turmeric, chili powder, coriander powder and salt to taste.

• Cook over low heat till mutton is tender. Stir and mash well.

• Add the crushed fried onion. • Heat ghee and pour it hot over the Haleem.• Sprinkle lemon juice.• Serve hot.

Page 25: Hyderabadi and Andhra Cuisine

Dum ka Ghosht

Page 26: Hyderabadi and Andhra Cuisine

Dum ka Ghosht - IngredientsIngredients Quantity UnitMutton (cut into pieces) 750 GramsRed Chilies 8 No.sPoppy seeds (lightlytoasted)

3 Tsp

Chironji (lightly toasted) 3 TspGinger 1” PieceGarlic 12 FlakesOnions (fine sliced and fried till crisp)

4 No.s

Green Cardamoms 4 No.sCloves 4 No.sCinnamon 2 PiecesCoriander (chopped) 3 Tbsp

Page 27: Hyderabadi and Andhra Cuisine

Dum ka Ghosht – Ingredients (continued)

Ingredients Quantity Unit

Mint (chopped) 3 Tbsp

Almonds (blanched and fine sliced)

8-10 No.s

Yogurt (beaten) 1 Cup

Green chilies (slit) 6 No.s

Salt T.T. -

Page 28: Hyderabadi and Andhra Cuisine

Dum ka Ghosht-Method• Grind the following to a fine paste: red chilies, poppy

seeds, ginger and garlic.• To the mutton add the beaten curd, red chili, masala,

chopped coriander, mint, crushed fried onion and salt to taste.

• Heat ghee, add the whole masala and allow to splutter.• Pour this over the mutton, also adding the slit green

chilies.• Pressure cook or cover tightly and cook till tender.• Then sprinkle chopped almonds.• Serve hot.

Page 30: Hyderabadi and Andhra Cuisine

Boti Kebab

•A grilled lamb dish that serves as an excellent party snacks or finger food.

•The Lamb pieces are supposed to be tender, juicy and marinated with yogurt and garam masala.

•You may serve boti kebab or paratha separately and even wrap salad and boti kebab in paratha

Page 31: Hyderabadi and Andhra Cuisine

Pathar ka Gosht•Meat marinated overnight slow-cooked on slabs of stone, heated by charcoal fires underneath.

•The slabs being thick, it took ages for the mutton to cook.

•But by the time it was done, the meat acquired a silky, melt-in-the-mouth texture.

•Traditionally garnished with Onion rings and Lemon wedges.

Page 32: Hyderabadi and Andhra Cuisine

Nahari•Nihari is spicy hot slow-cooked curry made with shank of Goat.

•Especially popular during Ramzaan

•Traditionally, it was simmered overnight or even cooked underground, but many people nowadays choose to shorten the cooking time, or use a pressure cooker to achieve the same, rich stock in less time

Page 33: Hyderabadi and Andhra Cuisine

Double ka meetha

Double ka meetha is a bread pudding dessert of fried bread slices soaked in hot milk with spices, including saffron and cardamom

Page 34: Hyderabadi and Andhra Cuisine

Seviyon ka meetha

Seviyan Ka Meetha is an another lip-smacking dessert with fine vermicelli as the main ingredient.

Page 35: Hyderabadi and Andhra Cuisine

HyderabadiMenu

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