Aloo ki Qatlian (Sliced Potato Bhaji)

Aloo ki Qatlian (Sliced Potato Bhaji)

Ingredients:

  1. Potatoes big size (thinly sliced) 4
  2. Salt 1 tsp.
  3. Red chillies crushed 2 tsp.
  4. Cumin seeds 1 tsp.
  5. Fresh coriander (chopped) 1 tbsp.
  6. Green chillies (chopped) 2-3
  7. Oil 4 tbsp.
  8. Water 1/4 cup

Method:

  • Heat oil in a wok.
  • Add red chillies crushed and cumin seeds.
  • Fry for few seconds.
  • Put sliced potatoes with chopped green chillies and fresh coriander.
  • Sprinkle salt.
  • Stir or toss so that all the potatoes are coated with the masala.
  • Pour water on top.
  • Cover and cook for 20-25 minutes on low heat or till the water dries and potatoes are tender.
  • Take out in a dish.
  • Serve with kichri.

Baked Fish with Boiled Rice

Ingredients:

  1. Fish preferably Red Snapper (whole) 1kg.
  2. Salt 1 tsp.
  3. Red chilli powder 2 tbsp.
  4. Cumin powder 1 tsp.
  5. Black pepper crushed or powder 1tsp.
  6. Ginger garlic paste 1 tbsp.
  7. Vinegar 4 tbsp.
  8. Oil 2 tbsp.
  9. Lemon (thinly sliced) 1
  10. Aluminium foil
  11. Boiled rice to serve with the fish

Method:  

  • In a bowl take ginger garlic paste, salt, red chilli powder, cumin powder, vinegar, black pepper crushed and oil.
  • Mix them together to make a thick paste.
  • Marinade the fish with this paste.
  • Refrigerate it for 2 hours.
  • Heat oven at 180 ᵒ C.
  • Take aluminium foil put the marinaded fish in the center with the marinade.
  • Insert sliced lemons in the cuts on the fish.
  • Fold the sides of the aluminum foil to completely seal it.
  • Put in the oven.
  • Bake for 45-50 minutes.
  • Take out from the oven and serve with boiled rice.

Simple Murghi Aloo Curry (Chicken with Potatoes Curry)

Ingredients:

  1. Chicken 1 kg.
  2. Potatoes (quartered) 3-4
  3. Onions (sliced) 5
  4. Tomatoes 4
  5. Ginger garlic paste 2 tbsp.
  6. Red chilli powder 2 tsp.
  7. Coriander powder 1 1/2 tsp.
  8. Turmeric powder 1/2 tsp.
  9. Salt 2 tsp.
  10. Cloves 4-5
  11. Black cardamon 2
  12. Cinnamon 1inch piece
  13. Cumin seeds 1 tsp.
  14. Whole black pepper 6
  15. Green chillies 5-6
  16. Oil 4-5 tbsp.
  17. Fresh coriander for garnishing

Method:

  • Heat oil in a pan.
  • Add onions and fry till golden brown.
  • Take out on a kitchen towel and let it cool.
  • Grind together onions and tomatoes.
  • Put the grinded onion and tomatoes in the same oil in which onions were fried.
  • Add red chilli powder, coriander powder, turmeric powder and ginger garlic paste.
  • Cook till water dries and oil separates.
  • Add chicken and cook on high heat for 5 minutes.
  • Pour 2-3 cups of water.
  • Bring to boil.
  • Cover and cook for 10 minutes on medium heat.
  • Add potatoes, cumin seeds, cloves, black cardamon, whole black pepper and cinnamon.
  • Put more water if required.
  • Cook for another 10 minutes on low heat.
  • Add green chillies.
  • Cook for 3-4 minutes or till potatoes are soft.
  • Sprinkle fresh coriander.
  • Take out in a dish and serve with boiled rice.

Karelay Keema (Mince Beef with Bitter Gourd)

Ingredients:

  1. Mince beef or mutton 1/2 kg.
  2. Bitter gourd 1/2 kg.
  3. Onions (sliced) 4
  4. Tomatoes (chopped) 4-5
  5. Ginger garlic paste 2 tbsp.
  6. Green chilli paste 1 tbsp.
  7. Salt 1 1/2 tsp.
  8. Red chilli powder 1 1/2 tsp.
  9. Coriander powder 1 1/2 tsp.
  10. Turmeric powder 1/4 tsp.
  11. Whole black pepper  5
  12. Cloves 4
  13. Black cardamom 1
  14. Cinnamon 1 inch piece
  15. Cumin seeds 1 tsp.
  16. Oil 4 tbsp.
  17. Fresh coriander for garnishing

Method:

  • Scrape the surface of the bitter gourd to make them smooth.
  • Deseed them.
  • Chop bitter gourd in the required shape (either chopped into bits or circles).
  • Soak the pieces in salted water for about 1 or 2 hrs.
  • Drain off the water and wash them with fresh water.
  • Heat oil in a pan.
  • Add onions and fry till golden brown.
  • Put ginger garlic paste, cloves, cinnamon, black cardamon and whole black pepper.
  • Fry for few seconds.
  • Add mince beef.
  • Stir and cook for 2-3 minutes.
  • Add red chilli powder, coriander powder, turmeric powder, green chilli paste, salt and cumin seeds.
  • Cook for another 4-5 minutes or till the water dries up.
  • Add tomatoes.
  • Cover and cook till the tomatoes are soft and oil separates.
  • Now add Karelay (Bitter Gourd).
  • Mix, cover and cook for another 20-25 minutes.
  • Take out in a dish.
  • Garnish with fresh coriander and serve.

Shahi Tukray (Bread Pudding)

Ingredients:

  1. Bread slices 6
  2. Milk 2 cups
  3. Saffron 1/2 tsp.
  4. Cardamom powder 1/4 tsp.
  5. Balai 1 cup
  6. Ghee for frying bread
  7. Almonds and pistachio for garnishing

Ingredients for sugar syrup:

  1. Sugar 2 cups
  2. Water 1 cup

Method:

  • Cook sugar and water in a saucepan until the sugar dissolves.
  • Heat ghee in a pan.
  • Fry bread slices until light golden in colour.
  • Place them in a Pyrex dish or any oven proof dish.
  • Pour prepared sugar syrup, milk and balai on top.
  • Sprinkle saffron, almonds and pistachios .
  • Cover and bake  for 10 to 15 minutes till the mixture dries.
  • Chill and serve.

Fried Chicken and Cheese Wontons

Ingredients:

  1. Mince chicken 1/2 kg.
  2. Onions 2
  3. Garlic 4 cloves
  4. Ginger small piece
  5. Cheddar cheese (grated) 1/2 cup
  6. Salt 1/4 tsp. or as required
  7. Black pepper powder 1 tsp.
  8. All spice powder 1/2 tsp.
  9. Green chillies 3
  10. Wonton wrappers or samosa wrappers as required
  11. Oil for deep frying

Ingredients for mixture to seal wontons:

  1. Flour 3 tbsp.
  2. Water as required

Method:

  • Grind onions into a fine paste without adding any water.
  • Squeeze and take out all water from the onion.
  • Grind together mince chicken, cheddar cheese, salt, black pepper powder, all spice powder, green chillies, ginger, garlic and grinded onion.
  • In a bowl make thick mixture by mixing together flour and water.
  • Put the grinded chicken mince in the center of the wrapper.
  • Seal the edges with the flour mixture.
  • It should be shaped in triangle.
  • Now press it from the down side where you have put the filling.
  • Twist the edges and stick both the edges overlapping each other with the flour mixture.
  • Deep fry until golden brown.
  • Serve with chilli garlic sauce or soya sauce.

Hyderabadi Dahi Baray

Ingredients for Dahi Phulki:

  1. Mung daal flour 1 cup
  2. Salt 1/2 tsp.
  3. Soda bi carbonate 1/4 tsp.
  4. Water as required to make thick batter
  5. Oil for deep frying

Ingredients for Dahi Baray:

  1. Yogurt 1 kg.
  2. Salt 1/2 tsp.

Ingredients for Baghar:

  1. Oil tsp.
  2. Cumin seeds 1/4 tsp.
  3. Curry leaves few
  4. Whole dried red chillies 6-8

Ingredients for garnishing:

  1. Chat masala as required
  2. Fresh coriander as required

Method:

  • Mix together mung daal flour, salt and soda bi carbonate adding water to make thick batter.
  • Heat oil in a pan.
  • Put batter in drops to fry in shape of small balls.
  • Fry them till golden brown.
  • Take them out from the oil and put the phulki’s in warm water.
  • Leave them for an hour or two.
  • Strain them in a strainer and leave aside for 15 minutes so all water drains.
  • Whisk yogurt and add salt.
  • Put phulki and mix lightly till all phulki’s are coated with yogurt.
  • Heat oil in a pan add whole red chillies, cumin seeds and curry leaves.
  • Fry till the whole red chillies turn black.
  • Pour on top of the dahi baray.
  • Sprinkle chat masala and fresh coriander on top.
  • Serve.

Note:Hyderabadi Dahi Baray taste good when eaten with Shami kebabs.

Aloo Bahray Mirchi kay Pakoray (Potato stuffed Chilli Fritters)

Ingredients for stuffing:

  1. Big size green chillies 10-12
  2. Potato (boiled and mashed) 2
  3. Green chillies (chopped) 1
  4. Mint leaves (chopped) 1 tbsp.
  5. Cumin seeds 1/4 tsp.
  6. Red chilli powder 1/4 tsp.
  7. Salt 1/2 tsp.

Ingredients for batter:

  1. Gram flour (Besan) 2 cups
  2. Salt 1 tsp.
  3. Red chilli powder 1 tsp.
  4. Cumin seeds 1/2 tsp.
  5. Baking soda a pinch
  6. Oil 1 tsp.
  7. Water as required
  8. Oil for deep frying

Method:

  • Mix together mashed potatoes, red chilli powder, salt, cumin seeds, mint leaves and chopped green chillies.
  • Make slits on green chillies.
  • Take out the seeds.
  • Fill the chillies with mashed potatoes.
  • In a bowl take gram flour, red chilli powder, salt, cumin seeds and baking soda.
  • Add water to make thick batter.
  • Put 1 tsp. oil and mix well.
  • Keep aside for half an hour.
  • Heat oil in a wok.
  • Dip green chillies in the batter and deep fry until light golden in colour.
  • Serve with chutney or tomato ketchup.

Chicken with Mixed Vegetables

Ingredients:

  1. Chicken 1/2 kg.
  2. Onions (sliced) 4
  3. Tomatoes (sliced) 3
  4. Ginger garlic paste 1 tbsp.
  5. Marrow (cut into 4-6 pieces) 1/2 kg.
  6. Potatoes (cut into 4 pieces) 2
  7. Okra (remove the head and tail) 1/4 kg.
  8. Salt 1 1/2 tsp.
  9. Red chilli powder 2 tsp.
  10. Coriander powder 2 tsp.
  11. Turmeric powder 1/2 tsp.
  12. All Spice powder (garam masala powder) 1/2 tsp.
  13. Oil 4 tbsp.
  14. Fresh coriander for garnishing

Method:

  • Heat oil in a pan.
  • Add onions and fry till golden brown.
  • Put chicken, ginger garlic paste, salt, red chilli powder and turmeric powder.
  • Stir and cook till the water dries up and oil separates.
  • Add tomatoes.
  • Cover and cook till the tomatoes are soft and water is completely dried.
  • Put potatoes and marrow with 1 cup water.
  • Cook on low heat till the vegetables are cooked.
  • Add more water if required.
  • Put okra.
  • Sprinkle all spice powder and  cook for another 5 minutes.
  • Take out in a dish.
  • Garnish with fresh coriander.
  • Serve with boiled rice or naan.