1. Chicken mince 1/2 kg.
  2. Potato (boiled) 1
  3. Black pepper powder 1 tsp.
  4. Salt 1/2 tsp.
  5. Chicken powder 1/2 tsp.
  6. Fresh cream 2 tbsp.
  7. Cheddar cheese (grated) 2 tbsp.
  8. Green chillies 2
  9. Bread crumbs 1 cup
  10. Flour 1 cup
  11. Eggs 2
  12. Black pepper powder a pich
  13. Salt a pinch
  14. Oil for deep frying


  • In a blender blend together chicken mince, potato, chicken powder, fresh cream, salt, black pepper powder, cheddar cheese and green chilies.
  • Roll and make croquettes with it.
  •  In a bowl take eggs and add pinch of salt and pepper.
  • Roll the croquettes in the flour.
  • Dip in the egg.
  • After this roll in the bread crumbs.
  • Repeat this procedure with all the croquettes.
  • Deep fry until grown brown.
  • Serve with tomato ketchup.

Mushrooms and Sausages on Toast

Mushrooms and Sausages on Toast


  1. Chicken sausages (roughly chopped)  3
  2. Button mushrooms (roughly chopped)  3
  3. Bread slices 3
  4. Black pepper (crushed) a pinch
  5. Oil few drops
  6. Cheddar cheese (grated) 3 tbsp.
  7. Oregano as required


  • Add oil, chopped mushrooms and sausages to a pan.
  • Sprinkle crushed black pepper on top.
  • Saute them.
  • Spread on the bread slices equally.
  • Cover it with the grated cheddar cheese.
  • Sprinkle oregano on top.
  • Bake in preheated oven for 3 minutes.
  • Take them out.
  • Remove the edges.
  • Cut them from the center to get rectangular shape.
  • Place them in a dish.
  • Serve with tomato ketchup.

Fried Chicken and Cheese Wontons


  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


  • 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


  • 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


  • 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 Hot Shots

Ingredients for marination:

  1. Boneless chicken (cut into bite size pieces) 1/2 kg.
  2. Milk 1/2 cup
  3. Salt 1/2 tsp.

Ingredients for Coating:

  1. All purpose flour (maida) 1 cup
  2. Corn flakes (crushed) 1 cup
  3. Salt 1 tsp.
  4. Red chilli powder 1 tsp.
  5. Baking powder 1/2 tsp.
  6. Oil for deep frying


  • Marinade the chicken with milk and salt for 15 minutes.
  • in a plastic bag put all purpose flour, corn flakes, salt, red chilli powder and baking powder.
  • Shakes it to mix well.
  • Coat the chicken pieces with it.
  • Deep fry till golden brown.
  • Serve with chilli garlic sauce or tomato ketchup.

Bohra Style Curry Cholay


  1. Chickpeas 1/2 kg.
  2. Baking soda 1/8 tsp.
  3. Salt 2 tsp.
  4. Red chilli powder 1 1/2 tsp.
  5. Coriander powder 1 tsp.
  6. Turmeric powder 1/2 tsp.
  7. Cumin seeds 1/2 tsp.
  8. Green chillies 4-5
  9. Garlic 6
  10. Gram flour (besan) 1 tsp.
  11. Tamarind pulp 2 tbsp.
  12. Curry leaves few
  13. Oil 4 tbsp.


  • Soak chickpeas in water with baking soda for 5-6 hours.
  • Wash and boil them in fresh water till tender and 1 cup water left.
  • Grind garlic, green chillies, red chilli powder, coriander powder, turmeric and cumin seeds to a fine paste or masala.
  • Heat oil in a pan.
  • Add grinded masala with little water and cook till the water dries.
  • Put boiled chickpeas with salt and curry leaves.
  • Bring to boil.
  • Mix gram flour and tamarind pulp together adding little water.
  • Pour this on boiling chickpeas.
  • Stir and cook till gets thick.
  • Take out in a dish and serve with bohra style masalay walay aloo.

Bohra Style Masalay Walay Aloo


  1. Potatoes (boiled and cut in small pieces) 4
  2. Red chilli powder 1 1/2 tsp.
  3. Cumin seeds 1/2 tsp.
  4. Coconut (crushed) 2 tbsp.
  5. Green chillies 4
  6. Garlic 6-8 cloves
  7. Salt 1 1/2 tsp.
  8. Tamarind pulp 1 tsp.
  9. Oil 4 tbsp.
  10. Curry leaves few
  11. Fresh coriander for garnishing


  • Grind crushed coconut, green chillies, garlic, cumin seeds, red chilli powder and tamarind pulp into a fine masala or paste.
  • Heat oil in a pan.
  • Put grinded paste in it.
  • Add little water, salt and curry leaves.
  • Cook till water dries.
  • Add boiled potatoes.
  • Stir so that all the potatoes are coated with the masala.
  • Cover and cook on a very low flame for about 2 minutes.
  • Take out in a dish.
  • Garnish with fresh coriander and serve with bohra style curry cholay.



Kalay Cholay (Black Chickpeas)


  1. Black chickpeas (Kalay Cholay) 1/2 kg.
  2. Baking soda a pinch
  3. Salt 2 tsp.
  4. Red chilli powder 1 1/2 tsp.
  5. Coriander powder 1 tsp.
  6. Khatai powder (Amchoor or Raw mango powder) 1 1/2 tsp.
  7. Turmeric powder 1/2 tsp.
  8. Cumin seeds 1 tsp.
  9. Gram flour (Besan) 1 tsp.
  10. Curry leaves few
  11. Oil 3 tbsp.


  • Soak black chickpeas for 6-7 hours with baking soda.
  • Wash and boil until tender.
  • Drain and keep aside.
  • In a bowl take red chilli powder, salt, turmeric powder, coriander powder, cumin seeds and khatai powder.
  • Add water and mix well to make a paste.
  • Heat oil in a pan.
  • Add masala paste in it.
  • Fry for a minute or two.
  • Add boiled chickpeas and mix.
  • Mix gram flour in 2-3 tbsp. of water and add it to the chickpeas.
  • Put curry leaves.
  • Stir and cook for another 1 or 2 minutes.
  • Take out in  a dish and serve with masalay walay aloo and mint raita.