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Hyderabadi Mirch ka salan

Savour exotic with sari

DSCN5044
Aristocratic Nizams always contributed to the development of the culinary art. Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.The simplest Vegetable like tomato also can be turned out to be an exotic dish in Hyderabadi style of cooking. Let’s see here how it’s done.
prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2…

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Categories
Hyderabadi flavours Veg Dishes

Dum ka Tamatar ( Tomato curry )

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Aristocratic Nizams always contributed to the development of the culinary art. Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.The simplest Vegetable like tomato also can be turned out to be an exotic dish in Hyderabadi style of cooking. Let’s see here how it’s done.
Ingredients
Peanuts                                                                1 1/2 tb
Sesame seeds                                                    1 1/2 tb
Grated fresh Coconut                                     1 1/2 tb
Ghee 4 tb                                                           ( Or any oil you prefer)
Salt
Mustard seeds                                                ¼ ts
Cumin seeds                                                    ¼ ts
Methi seeds                                                     1/8 ts
Red chilly                                                         3 n
Ginger garlic paste                                       1 ts
Curry leaves                                                   2 sp
Cumin powder                                             ½ ts
Coriander powder                                          1 ts
Chilly powder                                               1 tb
Onions                                                            1 big
Turmeric                                                       pinch
Green chilly                                                  2 n
Coriander chopped                                     ½ tb
Mint chopped                                              ½ tb
Tomatoes                                                       4 small
Tamarind juice                                           ¼ cup
Jaggery                                                          1 small piece

ts -teaspoon , tb -table spoon , n -number

Click here for recipe of Baby onion ka salan from Hyderabad cuisine.

Method
1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. Cut the bae of the tomato slightly and place it in the middle of the gravy . Cook for another 10 minutes until the tomatoes are nice and soft. Mke ure the shape of the tomatoes is intact.
10.Your Dum ka tamatar is ready. Enjoy it hot with your Pulao, plain rice or even rotis.

Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan?

Categories
Hyderabadi flavours Veg Dishes

Baby onion ka salan

Baby onion ka salan is prepared using the same method as Dum ka tamatar. Instead of tomato , here we are using baby onions.Aristocratic Nizams always contributed to the development of the culinary art.Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan? Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.
DSCN5052
Prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ b
Mint chopped ½ b
Baby onions 100 gm
Tamarind juice ¼ cup
Jaggery 1 small piece

1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. Saute the peeled baby onions in 1 tsp oil till it turns ink. Add this onion into the gravy and cook covered for 10 minutes.
10. Serve hot with Pulao or Biriyanis.

Categories
Hyderabadi flavours Veg Dishes

Hyderabadi Mirch ka salan

DSCN5044
Aristocratic Nizams always contributed to the development of the culinary art. Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.Herad of Hyderabadi Dum ka tamatar,  Hyderabadi baby onion ka salan?The simplest Vegetable like tomato also can be turned out to be an exotic dish in Hyderabadi style of cooking. Let’s see here how it’s done.
prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ b
Mint chopped ½ b
Tomatoes 4 small
Tamarind juice ¼ cup
Jaggery 1 small piece

Method
1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9.Make a slit in the green chillies and deseed them. Fry the chillies slightly in 1 tsp oil.
10. Add the fried chillies to the gravy and cook covered for 10 minutes.
11. Mirch ka salan is ready to be served hot with Pulao or biriyanis.
I love it with rotis also.

Wanna learn how to make Hyderabadi Baingan ka salan?

Categories
Hyderabadi flavours Veg Dishes

Hyderabadi Baingan ka salan ( Eggplant curry)

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Hyderabadis would never serve Biriyani to their guests without this great side dish. It is not even allowed to dream of biriyanis without baingan ka salan in Hyderabad. 🙂 This creamy, tangy slightly sweet and spicy gravy enhances the Biriyani experience.Recipe is given below.

Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan? click on the links for more recipes.

Hyderabadi Baingan ka salan

Prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ tb
Mint chopped ½ tb
Baby brinjals/egg plants 6 nos
Tamarind juice ¼ cup
Jaggery 1 small piece

ts -teaspoon , tb -table spoon , n -number

1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. cut the nod of the bringals frm it’s end and the rest of the nod should remain intact.Slit the brinjal into 4 without seperating it from the nod.Deep fry them. Add these fried brinjals into the gravy and cook covered for 10 minutes.
10. Serve hot with Pulao or Biriyanis.

Click here for more Hyderabadi cuisine recipes.

Categories
Hyderabadi flavours Non Veg Dishes

3 step method Hyderabadi Dum ka Murg -Dum Chicken

hyd dum chicken
Another Nizami delicasy. Promise you heaven on your tongue. Enjoy! 😉

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Serves 4
Cuisine Indian/Hyderabad
Preparation time 40 minutes
Ingredients
Chicken – 750 gm ( 8 pieces on bone)
ghee/oil – 1 1/2 tbsn
Bay leaves 3
Black pepper corns – 1 tb
Ginger -garlic-green chilli paste – 2 tbsp
Cashew nut paste – 3 tbsp
2 medium onions – sliced and deep fried.
yogurt – 1/2 cup
fresh cream – 1/4 cup
green cardamom pdr – 1/4 tsp
salt- to taste
Method
1. Heat ghee in a deep non stick pan.Add bay leaves and black pepper corns and saute for a minute.
2.Add chicken pieces and saute for 3 minutes.Add ginger-garlic-green chilli paste and saute for 3 minutes.
3.Add cashew nut paste, fried onion, salt , cardamom powder ,yogurt and cream to the chicken.Mix well and cook on high flame for 2 to 3 minutes.Reduce heat and cook for 20 minutes after sealing the lid .
4.Serve hot garnished with mint sprigs.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Click here for Creamy baked chicken and Pan fried stuffed chicken.