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Hyderabad Briyani

   Cooking time: 60 min.       Serving:  6 

        Butter         1/2 Cup
        Salt to Taste 

Chicken 2 lbs. (medium sized pieces) Mint Leaves 8 Yoghurt 1 cup Onion 1 small(grated) Ginger Paste 1 tbsp. Garlic Paste 1 tbsp. Tumeric 1/4 tsp. Rose petals 10
Cinnamom 1 inch. stick Cardamom 3 Cloves 4
Masala for Biryani
Black Pepper 5 Aniseed 1/4 tsp. Saffron pinch Nutmeg small piece Poppy seeds 1 tbsp.
Basmati Rice 3 cups Cinnamon 1 inch stick Cardamom 2 Cream from Coconut 2 cups Water 3 cups Cashew Nuts 10 Bay Leaves 2 Onion 1/2 cup finely chopped Green Chilies 1 tbsp.(chopped)
First Grind the masala(Powder). Mix it with the ingredients of chicken,mint leaves,yoghurt,onion,ginger,garlic,turmeric and rose petals and keep aside for 10 minutes. Then cook on high heat for 10 minutes or until the liquid evaporates. Remove from heat and keep aside.
Then Grind black pepper,aniseed,saffron,nutmeg and poppy seeds to powder and keep aside
Wash Basmati Rice, drain water and keep aside.
In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat. Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and let cook. Stir periodically and use a good lid to cover skillet so that aroma does not escape.

Curd Rice With Vegetables
   Cooking time: 35 min.       Serving:  5 

      Cooked rice  1 Cup
      Thick Curd   1 1/2 cups
      Milk         1/2 Cup
      Curry leaves
      Coriander leaves
      Cucumber     1 (small)
      Carrot       1
      Tomato       1 (small)
      Green chilli 1 (chopped)
      Pomegranate Seeds
      Cashewnuts Fried
      Black gram   1 tsp.
      Mustard seeds 1/2 tsp.
      Oil          1 tsp.

Chop cucumber, carrot and tomato into tiny pieces. Heat oil in a small wok and add mustard seeds, black gram and curry leaves. Cool rice and spread it in a broad-based vessel. Add the thick curd, milk, chopped vegetables, green chilies and pomegranate seeds. To this add the seasoning and mix thoroughly. Garnish it with cashew nuts and finely chopped coriander leaves.
Serve mango pickle.

---Meenakshi Sarma.

Coconut Rice
   Cooking time: 35 min.       Serving:  5 

           Rice           1 Cup. (washed and Cooked) 
           Coconut        1/2 Cup. (fresh grated) 
           Chillies Green 2 (sliced) 
           Curry leaves   2 sprigs 
           Red chilli     1 
           Black gram     1 tsp.     
           Bengal gram    1 tsp. 
           Mustard seeds 1/2 tsp. 
           Asafetida       pinch
           Oil            1 tbsp. 
           Salt to taste 
           Peanuts        2 tbsp. (Fried)

Heat oil in a wok and add mustard seeds, lentils, curry leaves, green chilies and asafetida. Then add grated coconut and saute till the mixture turns pastel brown. Remove from stove and add cooked rice to it and mix well along with salt. Serve hot with chips.

---Meenakshi Sarma.

Sesame Rice Balls

   Cooking time: 35 min.       Serving:  5 

       Rice       1 Cup
       Sesame(Til)1/2 Cup
       Sugar      2 tbsp.
       Kishmish   2 tbsp.
       Cardamoms  5-6 
       Cashewnuts 10-12
       Almonds    10-12
       Milk Powder 2 tbsp.
Clean, wash and boil the rice. Let it cool. Mix with milk powder and mash a little. Roast til on tawa grind the cardamoms and chop the cashewnuts.
Mix half the til with the cardamom powder, sugar, kishmish and the cashewnuts. Take a lemon-sized ball of rice. Fill with til filling. Roll in the til so that the ball is fully covered with til. Cool and serve.

---Vijai Mehra.

Spicy Bhat

   Cooking time: 20 min.       Serving:   2 persons                           
                                           For Seasoning:   
        Rice             1/4 Cup         Channa daal       1/2 tsp.
        Anhar daal       1/4 Cup         Hing               pinch
        Grated coconut(fresh) 1/2 Cup    Curry leaves       10-12   
        Medium Potato       1            Ground nuts        1 tsp.   
        French Beans     4-5             Oil                1 tbsp.   
        Carrot            1              Red Peppers        2-3    
        Tomato            1              Mustard Seeds     1/2 tsp.   
        Onion             1                   
        Tamarind plup     1/4 Cup                                    
        Sambhar Powder    2 tsp.
        Salt              1 tsp.

Wash rice and daal.Cut all the vegetables. Mix them with the daal cup of water and salt. Let it cook for 10-15minutes.When the rice is cooked,add sambar powder, grated coconut and tamarind. Cook for 5 minutes more.
Heat oil in a pan. Add mustard seeds,curry leaves, hing, channa daal and whole red pepper and pour it into the rice. Serve with curd and papad. Serve hot.

---Kamlesh Jain.

Pakora Pulao

   Cooking time :20 min.       Serving :  2-3 persons 

                               For the Pakoras:

        Rice        1 Cup         Bengal gram daal   1/2 Cup
        Cumin seeds 1 tsp.        Medium-sized Onion   1
        Bay Leaves  2             Chopped Coriander leaves 1/2 tbsp.
        Cloves      3-4           Green peppers(chopped) 2
        Black Cardamoms 2         Salt     1/2 tsp.
        Cinnamon        2         Oil to fry
        Black peppers(whole) 4-5      For garnishing:
        Oil          1 tbsp.          Coriander leaves and tomatoes.
        Salt         1 tsp.

Methos to make the Pakodas:
Grind soaked daal to a coarse paste. Mix onion, green peppers, salt and coriander leaves. Mix well. Heat oil in a karahi and drop in the mixture in the shape os small ballas. Deep fry till golden brown.
To make the pulo:
Wash and soak the rice. Heat the oil in a vessel and season it with cumin seeds, bay leaves cloves, black pepper, cardamom and cinnamom. Lightly fry the spices for 2 minutes on a low heat and keep frying. Then add enough water.
Stir well, add salt and bring to the boil. Lower the heat,cover and cook on a low heat till the rice is cooked.
Toprepare the pulao:
Spread a layer of the prepared pulao in a serving tray. Then arrange the pakoras over the pulao to form another layer. Garnish with chopped coriander leaves and serve hot.

---Kamlesh Jain.

Fried Potato and Anar Biryani with Tomato Sauce

   Cooking time : 20 min.       Serving :  2 persons 

        Rice       1 Cup
        Potatoes   2 (peeled)
        (pomegranate  1
        with the red
        Onion      1 (chopped)
        Grated Cheese  1 tbsp.
        Vinegar    1/2 tbsp.
        Cloves     2-3
        Cinnamon   1
        Bay leaves 2
        Cuminseeds 1 tsp.
        Salt       1 tsp.
        Oil        1 tbsp.
Boil enough water and cook the rice adding cloves, cinnamon, bay leaves, cumin seeds and 1/2 tbsp. vinegar. Cook it over low heat till done. Heat a little oil in a frying-pan and fry the potatoes till done. Heat 1 tbsp of oil in a different pan and fry onions till light brown.
Add 1/2 the red pomegranate seeds to the onions. Saute well. Then add the cooked rice and salt. Heat tomato sauce in another pan and add grated cheese and keep strring till the cheese has melted. Garnish the potatoes(fried) with the cheese sauce.
Place the biryani in the centre of the serving dish. Place the potatoes garnished with the sauce round the rice.Sprinkle the remaining pomegranate seeds on both the rice and the potatoes.

---Kamlesh Jain.


Coconut Chutney
   Cooking time : 25 min.       Serving :  6 persons 

         Coconut  1/2
         Tamarind (small lime size)
         Turmeric powder pinch 
         Black gram 1 tbsp.
         Fenugreek seeds  1/2 tsp. 
         Mustard seeds 1 tsp.
         Red chillies  8
         Oil           1 tbsp.
         Jaggery       1/2 tsp.(optional)
         Asafetida     pinch

Heat oil in a pan and add black gram, fenugreek, mustard and red chillies. Fry to golden brown or till mustard stops spluttering. Turn off the flame and add asafetida. Grate or cut coconut into small pieces. Grind coarsely and add the fried ingredients and soaked tamarind and blend it together.

---Meenakshi Sarma.

Tikuta Chutney
   Cooking time : 25 min.       Serving :  6 persons 

      Sesame Seeds   1/2 Cup
      Green Chillies  5-6
      Salt            1/2 tsp.
      Lemon sized lump of Tamarind
      Sugar   2 tsp.
Roast the til on a tawa. Chop green Chillies. Soak the tamarind in little water and extract the pulp. Grind all the ingredients in a mixie to a paste. Add salt and sugar. Serve with parathas or puris.

---Vijai Mehra.

Til Aloo Achar

   Cooking time : 35 min.       Serving :  4 persons 

          Black Til     1/2 Cup
          Potaotes      6
          Green Chillies 4
          Jeera          1 tsp.
          Oil            2 tsp.
          Small lemon    1 
          Salt to taste.
Boil and peel potatoes and cut them into 4 pieces each. Cut green chillies and keep aside. Fry til and jeera together over medium heat till they start crackling. Remove from heat and powder.
Now heat oil in a pan and add potatoes, Chilli, turmeric powder and salt. Remove pan from the fire.
Extract lemon juice and mix with a little water. Now add lemon juice and til powder to the potatoes. Serve cold.

---Anita Sharma.

Cauliflower Raita

   Cooking time : 15 min.       Serving :  4 persons 

        Cauliflower Medium  1 
        Coconut or Peanut   1 Cup
        Yogurt              1 Cup
        Cumin Powder        1 tsp.
        Coriander leaves    2 tbsp.
        Salt                1/2 tsp.
        Pepper              1/2 tsp.
Wash and trim the cauliflower and cut into small florets. Steam the for a few minutes. Mix with other ingredients. Chill the mixture and serve.

---Kamlesh Jain.

Meva Balls Raita

   Cooking time :55 min.       Serving :  4 

        Bread          1 slice
        Granted cheese 1/2 cup
        Fresh coconut  1/2 cup
        Green pepper   1 (chopped)
        Coriander leaves 1 tbsp.
        Salt            1/4 tsp.
        Dry fruits      1/4 cup
        Oil to frying
        Curd            2 cups
        Cumin powder    1/2 tsp.
        Coriander       1/2 tsp.
        Red Pepper powder 1/4 tsp.

Method :
Mix all the ingredients for the balls and mash well. Make a firm dough. Divide it into small balls and fry till golden brown.
Churn the yoghurt, add salt and mix well. Arrange meva balls in a dish and pour yoghurt over them sprinkle red pepper and cumin powder.
Garnish with coriander leaves.

---Kamlesh Jain.

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