Zaiqa

Aisha, author of Kitchen Sojourn, has shared with us all a classic Hyderabadi delicacy that will definitely seduce your senses ~ Luqmi. These are parcels of flour and yogurt stuffed with spicy minced meat.

Aisha says:

“Luqmis are great appetizers and savory snacks made for weddings or for Iftaars during the holy month of Ramadan”.”

Zareena, author of My Experiments with Food has shared with us all some delicious Mixed Vegetable Cutlets.

Zareena says:

“We can make this with chicken/mutton also. These cutlets are very healthy and nutritious as most of the veggies are used. My mom makes this usually, so I thought of making this, as this will be like a starter before a big meal.”.

Marri, author of Hephzi’s Kitchen has shared with us all ~ Haleem, a mixture of meat, wheat, spices and ghee, a Ramadan delight from Hyderabad.

Marri says:

“Hyderabad my home town, is popular for various things…. Pearls, Zardozi, Ram pyari paan,  Biryani and of course, my favourite dish Haleem. This food is served especially during Id. During this special month, Hyderabad city is crowded with mini stalls , turning the city into a fair ground with many Haleem selling stalls. The cooking continues through out the day, the fire is hot 24/ 7, pot is always cooking emitting wonderful smells and aroma in the kitchens. “

Zareena, author of My Experiments with Food, has shared with us all Vegetable Kathi Rolls ~ Vegetable Kathi Rolls.

Zareena says:

These are also known as wraps or frankies. This is a perfect nutritious snack item for kids. There are different varieties of stuffing we can fill in these wraps like paneer or chicken stuffing. Adding paneer is an easy way to make a dish more festive. There are different variations in making this kathi roll in different parts of India.”

Akheela, author of Torview has shared with us all the very famous Hyderabadi stew ~ Nihari, also known in India as the breakfast curry.

Vaishali Sabnani, author of Ribbon’s to Pasta’s has shared with us all some delicious Hyderabadi Vegetable Biryani.

Vaishali says:

“When we talk of Hyderabad the first dish that comes to the mind is The Hyderabadi Briyani.The most famous meat and rice dish!!The vegetable biryani was adapted later for the vegetarians.This is relished by all family members,I could say it’s Our House Favorite. I have given the substitutes to make it vegan.The original recipe is Sanjeev Kapoor’s but I have made my own changes.”

Vaishali Sabnani, author of Ribbon’s to Pasta’s, has shared with us all the famous Hyderabadi dessert ~ Double Ka Maetha.

Vaishali says:

“The Nizami kitchen of Hyderabad had some delicious rich desserts.Among these Double Ka Meetha is the king of desserts.One could say a version of Shahi Tukde,which is Awadi.The name Double comes from the bread dough which rises to the double…and roti is a variety of Indian bread…so double roti..and meetha of course is sweet ..so ..double ka meetha.”

Zareena, author of My Experiments with Food has shared with us Haleem, the traditional muslim dish prepared especially during the month of Ramadan and enjoyed a lot by Hyderabadis.

Zareena says:

“I have lived almost all my life in various parts of Andhra and naturally I have a special affection towards Andhra cuisine. When it comes to Andhra cuisine and Ramzan time, the first thing that probably anyone would think of is the mouth watering, yummylicious Haleem. Haleem as many of you might know is originally an Arabian delicacy and is said to have been bought to India by the Mughals and is quite special when it comes to Hyderabadi cuisine.”.

Fouzia Sobia – Chicken Oats PorridgeBelow is the recipe my Ammi makes usually at Iftar or any other time.

Boneless Chicken 1/4 kg
Garlic Pods-4-5
Salt
Green chillies -3
Oats- 2-3 tbsp
Whole Black pepper-4-5
Water as required
Coriander leaves(Finely chopped)

Pressure cook the chicken along with garlic pods, salt, whole black pepper with some water.
Once it is done and it is cool,shred the chicken.
In the same cooker, add the shredded chicken,Green chillies ,water and let it boil.
Later add oats, (water if needed) and on low to medium flame cook it 5-10 minutes.
At last put chopped coriander leaves.
Adjust salt and black pepper powder can also be added in the last.

The consistency should not be as thick as Haleem or as thin as a soup.
This serves around 3 persons.

~Fouzia Sobia

Fouzia Sobia – Butter Chicken MasalaBelow is a recipe I got from my Best friend Humera (she got this from her Bhabhi, who used to go to cooking classes in Basheerbagh, Babukhan Estates).

Step-1
Chicken-500gms
Ginger Garlic paste-2tsp
Dhaniya powder-1tsp
Garam masala-1tsp
Lemon juice-1tsp
Yoghurt-1 cup
Mustard powder-1/4 tsp
Black pepper powder-1/4tsp
Green chilli paste-1/2tsp
Red chilli powder- 1 tsp (little more than 1 tsp)
Tomato puree-250gms
Oil-3tbsp
Unsalted Butter-4-5 tbsp
Salt to taste
Orange/Red colour- a pinch

Step-2
Poppy seeds-1/2tbsp
Almond powder-1tsp
Cashew powder-1/2tsp
Coconut powder-1/4 cup(big cup)

All the contents in Step 2 must be roasted and should be ground into paste.

Marinate the Chicken with Salt,1 tsp Ginger Garlic paste,Lemon juice for an hour.
Then add dhaniya powder, garam masala, yoghurt and food colour and let it marinate for an hour again.

Then roast the chicken on both the sides in the oven for 15 minutes. Keep aside

For Gravy:
Heat oil, add 1 tsp of ginger-garlic paste, mustard powder, black pepper powder,
green chilli paste, red chilli powder and all the roasted and ground masala. And stir it,till the raw smell of the spices goes.

Then add the roasted chicken pieces in the gravy,Later add tomato puree and cook till tender.
Lastly add 4-5tbsp of unsalted butter and cook for 10 minutes.
Garnish with Coriander leaves.

~Fouzia Sobia

Firdaus – Gosht Ki BiryaniRamadan Mubarak!
I made it as an Iftar dinner during one of these days. Hope you like it!

INGREDIENTS:
Basmati Rice – 2 lbs (Approx. 5 cups)
Lamb – 2 lbs
Ginger Garlic Paste – 5 tbs
Yogurt – 2 cups
Salt – as per taste
Oil – 1 cup
Whole Garam Masala (Cloves, Cinnamon, Bay leaves, Star Anise etc) – 10gms of each
Medium Sized Onions – 3 (thinly sliced)
Fried Onions – ¼ cup
Mint – 1 bunch
Green Chilies – 8-10 depending on your spice level
Limes – 2 juiced
Ghee – 4 tbs
Water – approx. 15 cups for cooking rice

METHOD:
Trim the fat off the meat and run it under water for 3-4 times and pat it dry.
Add yogurt, ginger garlic paste, salt and marinate. Let it sit overnight or for 1-2hrs, if you are in a rush.
Soak the rice in water for an hour.
Thinly slice the onions and slit the green chilies.
In a cooking vessel, heat the oil and add the whole garam masala. Once the garam masala starts to splutter, add the onions and chilies and sauté until the onions turn golden in color. Now add the marinated meat and a little water and mix well. Check and add salt if necessary. Close the lid and let it cook on med flame. This process should take at least an hour or so. Note: You can also use a Pressure Cooker to cook the curry, but I prefer cooking in a broad cooking vessel. If you happen to cook in a cooker, make sure you don’t overcook the meat.
Add mint leaves to the curry and close the lid.
Meanwhile, take a vessel and pour in water along with enough salt and bring it to a boil. Now add the soaked rice (sans the water) to the boiling water. Cook the rice until it is semi cooked and drain the water using a colander. After the rice is drained, fluff with a spatula and keep it aside.
Once your lamb curry is all nice and done with oil floating around, switch off the flame and add lime juice to it.
Now start layering. Start with a layer of rice and then a layer of curry with ghee and fried onions. Continue the process until you run out of rice and curry. Close with a heavy lid and let it cook on a slow flame. This should take at least 20-25 mins. Once it is done, let it rest for 10mins and mix gently.
You are almost done. Take the biryani in a serving dish and garnish it with fried cashews, lime or lemon wedges and sliced eggs with a sprig of mint on top.
Serve this yummy hot lamb biryani with cool onion and cucumber raita.

Enjoyyy!!!!!!

~Firdaus