Prawn/ Shrimp Pakoda / Royala Pakodi

Last week my father in law asked me if I know how to make prawn pakoda, as he likes it very much. He said he tasted this kind of pakoda in one of the restaurants in Hyderabad. I was like, let me try and the outcome was really good. Here comes the recipe....

All you need is

Ingredients:

1. Prawns / Shrimp - 1/2 cup
2. Besan / Chenaga pinidi - 1 cup
3. Rice flour / Biem pinid - 1 tbsp
4. Red Chili pwd - 1 tbsp
5. Mint / pudina leaves - 1 tbsp finly chopped
6. Coriander / kothmir leaves - 1 tbsp finely chopped
7. Ginger Garlic paste 1 1/2 tsp
8. salt to taste
9. oil for frying

Method:

1. Mix all the ingredients dry with out water and oil.
2. Add 1 tbsp of warm oil to the above.
3. Start adding 1 tbsp of water at a time and mix well to form a hard dough.
4. Heat oil and then add the dough with the help of ur fingers in the form of pakoda.
5. Deep fry them on medium flame till golden brown.
6. Sever it hot.

Kitchen Notes: All quantities are approx., changes should be made according to the taste

Tomato-Aloo Curry (Tomato-Alugada kura)

Today I want to share one of my favorite recpies, Tomato-Aloo curry. I cook it very often, and this is my hubby's fav too.I know this is a regular curry we can find in my house holds of South India.
Lets talk about my version of recpie, I prefer using a bit more oil and I dont like to use water. So lets dig in...

Ingredients:

1. Potatos 2 medium size skinned and cubed
(I prefer to use white skin potatoes as they taste better)
2. Tomatos 4 medium size chopped (Preferably tomatoes on the vein or plum kind)
3. Red chili pwd 2 tbsp
4. Turmeric 1/2 tsp
5. Coriander leaves 2 tbsp chopped
6. Red onion finely chopped
7. Ginger-Garlic paste 1 1/2 tsp.
8. Salt to taste.
9. Oil 2 tbsp.

Procedure:

1. Heat oil and add chopped onion, let it fry till translucent.
2. Add ginger-garlic paste and fry for another 1 min, then add turmeric pwd followed by potato cubes, fry them for a while.
3. Add chopped tomatoes with coriander leaves and salt.
4. Put the lid and make the stove in between to simmer and medium flame.
(If you are using a pressure cooker,
then put it on medium flame for 2 whistles)
5. Check it after 5 mins and see if the potato cubes are cooked ,then open the lid and cook for few more mins, then its done.
6. Can be served with rice or roti.

This is my entry to JFI: Tomato hosted by Lovely RP of My Workshop


Kitchen Notes: All quantites are approx., changes should be made according to the taste.
Recipe Source: own creation.

Chocolate Dipped Dry Fruit Chikki

It has been a tradition of giving and receiving gifts on diwali. Most people give or take sweets or dryfruits as gifts.
As we receive dryfruit hampers as gifts on Diwali I thought of making dryfruit chikki, which is healthy, tasty and easy to prepare.

Ingredients:

1. Badam 4 oz(approx. 1 cup) (Roasted and chopped)
2. pista 4 oz(approx. 1 cup) (Roasted and chopped)
3. cashew 4 oz(approx. 1 cup) (Roasted and chopped)
4. jaggery ¼ cup (grated)
5. kesar-few soaked in milk
6. ghee 2 big spoons.
7. Semi sweet chocolate bar(7 oz) - 1

Method:

1. Grate jaggery.
2. Put grated jaggery and add ghee in a kadai, mix well and melt nicely to a fine paste.
3. To this add kesar, badam, pista and cashew nuts & mix well until the mixture leaves the sides of the kadai.
4. Spread little ghee in a tray and pour the dry fruit mixture and spread evenly,
roll flat to 1 cm in thickness
5. Cool it and cut into squares cool it.
6. Grate the chocolate and melt it on a double boiler. Double boiling is very easy - take the chocolate in a glass blow and put it on boiling water to melt the chocolate.
7. When it melts dip half of the chikki in it. Put it on a parchment paper. Dry it and store it in a air tight container.

Kaju Pakoda (Hyderabadi style)

In Hyderabad we get kaju pakoda (we call it pakodi) in sweet and savory shops.
I don’t know if this kind of pakoda is sold somewhere else; if any one know about this, let me know.
We love this pakoda; it has that crispy and nutty taste, it smells awesome. I tried to make this recipe on my own, after through examining the pakoda by its look and guess what I was sucessful:)
So here is the recipe to share with you all

Ingredients:

1/2 cup Kaju (Broken Kind)(Cashews)
2 tbsp besen (Gram flour)
1 tsp rice flour
1 tbsp Ginger garlic paste
1 tbsp finely chopped mint
1 tbsp finely chopped coriander leaves
3 green chilies chopped
2/3 strands of curry patha finely chopped (Curry Leaves)
1 tsp jeera
2 tsp red chili pwd
1 tsp Dhania crushed corsely
1 tsp baking soda
Salt according to taste
Oil for deep-frying

Method:

1. Mix all the ingredients except oil.
2. Take 11/2 tbsps of warm oil and add to the above mixture.
3. Now the mixture looks dry and lumpy, mix it thoroughly.
4. Take some warm water; now add it to the above mixture, spoon by spoon to make a dough thicker than a chappthy dough, as if it looks crumbly.
5.Heat oil in a kadai (deep frying pan); drop the besen mixture (uneven shapes) take a big lump in the hand and with the help of fingers drop little by little in the hot oil for deep-frying.
6.Fry it on medium flame till light golden brown.
7. Cool it and store it in an airtight container.
8. May last up to 10 days

Note:Photo courtesy hyderabadi gifts

Shikampuri Kabab

My favorite...............

Ingredients :

1. Kheema (Lamb/Goat) - 1lbs
2. Chana Dal - 3 tbsp
3. Egg White - 1 no's
4. Boiled Eggs - 3 no's
5. Ginger Garlic Paste - 1 tbsp
6. Kaju - 8 soaked and make a paste of it with little water.
7. Chilli Pwd - 1 tsp
8. Turmeric Pwd - 1/2 tsp
9. Garam Masala Pwd - 2 tsp
10. correinder and Mint finely chopped 4 tbsps
11. Salt to taste
12. Maida 2 tbsp
13. Oil for frying
14. Lemon and onion for serving

Method:

1. Mix kheema, chanadal, chilli pwd and salt in 2 cups of water and boil it on medium flame with lid closed for 30 mins.
2. Strain the water and let it cool.
3. Make a fine paste of the above mixture in the mixer (try to use the pulse mode) with kaju paste and egg white.
4. Take it out in a bowl, add garam masala pwd, ginger garlic paste, corriender, pudina, turmeric pwd and mix it with a spoon.
5. Make slices of boiled egg.
6. Take the mixture and insert one sliced egg in the centre and give it a shape of the kabab( round shape).
7. Roll the kababs in the dry maida flour and swallow fry it in a frying pan or deep fry it. Fry it till its golden brown on both sides.
8. Serve hot with lime and onion slices. Can be eaten as a snack.
Ingredients :

1. Kheema (Lamb/Goat) - 1lbs
2. Chana Dal - 3 tbsp
3. Egg White - 1 no's
4. Boiled Eggs - 3 no's
5. Ginger Garlic Paste - 1 tbsp
6. Kaju - 8 soaked and make a paste of it with little water.
7. Chilli Pwd - 1 tsp
8. Turmeric Pwd - 1/2 tsp
9. Garam Masala Pwd - 2 tsp
10. correinder and Mint finely chopped 4 tbsps
11. Salt to taste
12. Maida 2 tbsp
13. Oil for frying
14. Lemon and onion for serving

Method:

1. Mix kheema, chanadal, chilli pwd and salt in 2 cups of water and boil it on medium flame with lid closed for 30 mins.
2. Strain the water and let it cool.
3. Make a fine paste of the above mixture in the mixer (try to use the pulse mode) with kaju paste and egg white.
4. Take it out in a bowl, add garam masala pwd, ginger garlic paste, corriender, pudina, turmeric pwd and mix it with a spoon.
5. Make slices of boiled egg.
6. Take the mixture and insert one sliced egg in the centre and give it a shape of the kabab( round shape).
7. Roll the kababs in the dry maida flour and swallow fry it in a frying pan or deep fry it. Fry it till its golden brown on both sides.
8. Serve hot with lime and onion slices. Can be eaten as a snack.

Picture courtesy: web
Kitchen Notes: All quantites are approx., changes should be made according to the taste.
Recipe Source: Adapted from a cookery show.

Ras Malai

Ingredients:

1/2 lbs (appr. 250 gms) Paneer/Chhena
1/2 galon whole milk
2 lbs sugar
4 tbsp. Flour
10 strands saffron
1/4 cup sliced pistachios
1/4 cup sliced almonds

Method:
1. Knead and mash paneer/chenna, add 2 tablespoons flour and mash again to make a dough.
2. Divide it into equal portions, make balls ,flatten them and keep aside.
3. Prepare a sugar syrup by dissolving 1/2 lbs sugar in the 500 mls. of water.
4. Now add the dough portions in it and cook over a high flame for 6- 8 minutes.
5. Add half a cup of water and again bring it to a boil. Cook for another 5 minutes.
6. Remove them and keep them in the sugar syrup .
7. Now take milk in a pan, bring it to a boil, Keep on stirring continuously. Simmer until it is reduced to a thick consistency.
8. Add rest of the sugar and keep on a boiling till the sugar is completely dissolved.
9. Remove from the flame and refrigerate for an hour.
10. Add the soaked balls and Sprinkle the saffron. Keep in refrigerator for another half an hour.
11. Swirl the milk with a light hand just before serving as it will give beautiful yellow color of saffron and the white of the milk.
12. Serve cold, garnished with sliced pistachio nuts, almonds.

Ginger brittle (Alam Moraba)

Alam (ginger) moraba (brittle) is a famous snack in Hyderabad. People who are born and bought up in Hyderabad will know about this snack. When I was a kid, I remember people selling it on streets. I love them, they are delicious and good for your health. Here is my version of the recpie...

Ingredients:

1. 1 oz Jaggary
2. 1/2 oz Sugar
2. 1/2 oz Ginger
3. 1 tsp Cardamom pwd
4. Water as needed
5. 1 tbsp Ghee

Method:

1. Grind ginger to a fine paste, if you want can add 2 teaspoons of water.
2. Put jaggary pieces and sugar in a non sticky pan and add little water, just to sink it.
3. Keep it on a medium flame, keep stirring.
4. When it comes to one string consistency, add the ginger paste and cardamom pwd.
5. Keep stiring, until it starts leaving the sides of the container.
6. Switch off the stove.
5. Grease a plate with ghee and pour the mixture when it is hot.When it is warm make marks to cut in a squares or use a cookie cutter for any kind of shape.
6. When cold store it in a air tight container.

Picture courtesy: web
Kitchen Notes: I’ve prepared mildly sweet moraba. Adjust jaggery quantity to suit your taste.All quantites are approx., changes should be made according to the taste.
Recipe Source: My own creation..

Hyderabadi Kheema

Ingredients :

Goat mince 1 lbs. (get the thick kind)
Chopped onion 1 big finly chopped
Chopped tomato ½
Ginger Garlic paste 1 tbsp.
Coriander powder 1 tbsp.
Red chili powder 1 tbsp.
Turmeric powder 1 tsp.
Chopped green coriander 2 tbsp.
Whole garam masala 1 tbsp.
Chopped green chili 1 tsp.
Curd (yogurt) ½ cup
Oil 4 tbsp.
Salt As per taste

Method :

1. Mix goat mince, Curd/Yogurt, salt, turmeric powder and ginger garlic Paste. Keep aside for at least an hour.

2. Heat oil in a Kadhai. Add Whole Garam Masala and let it crackle. Add chopped onions and sauté till onions are golden brown in color.

3. Add chopped chopped green chilies, red chili powder and coriander powder.

4. Cook for a minute and then add chopped tomatoes. Cook till fat leaves the masala.

5. Add marinated lamb mince. Cook on a medium high flame till mince is done. Or pressure cook it till 1 wistle on medium flame.

6. Garnish chopped green coriander.

Bagara baingan (Stuffed Egg Plants)

Ingredients:

1. Brinjals (small variety) - 1 lbs,
2. Tamarind (walnut-sized) - soaked in 1 cup water (extract pulp),
3. Garlic - 6 flakes garlic (chopped)
4. Ginger - 1"piece, onion (chopped fine)- 1,
5. Jeera & Methi seeds - 1 tsp,
6. Dhania - 2 tsp,
7. Til- 2 tsp,
8. Peanuts - 12,
9. Dry khopra - 2" piece (finely grinded),
10. Chilli powder - 2 tsp,
11. Haldi - ½ tsp,
12. Oil - 4-5 tbsp,
13. Few curry leaves,
14. Red chillies (broken) - 2,
15. Salt to taste.
16. Bay leaves 2

Method:

1.Roast the following in a few drops of oil and grind to a paste: til, peanuts, dry coconut, dhania, jeera, methi and chopped onion.
2.Grind the following: ginger, garlic, chilli powder and haldi. Mix both the pastes and add salt to taste. Set aside.
3.Slit brinjals in four keeping the stem intact, put them in salted water.
4.Deep fry the brinjals in oil till they are half cooked and cool them.
5.Stuff the brinjals with masala paste. Heat oil and add mustard seeds, broken red chillies, bay leaves and curry leaves. Fry a little before putting in the stuffed brinjals and tamarind water. Cook covered on slow heat till tender.
6.Can be served with bagara rice, jeera rice, roti, puri...

Chicken-65

Ingredients:

1/2 kg Boneless Chicken
3-4 drops Red-Orange Colour
1 tbsp Ginger-Garlic Paste
1 tsp Fresh Garam Masala
1 1/2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tbsp Corn Flour
Hand full of Curry Patha
5-6 Green Chillies
1/4 cup Corriender
Salt to taste
Oil for frying

Method:


1.Cut chicken into small pieces and wash them.
2.To the chicken add ginger-garlic paste, garam-masala pwd, colour, corn flour, chillie pwd, salt turmeric pwd. Mix them well.
3.Let it marinate for about 1/2 an hour.
4.After that heat oil in a kadai and deep fry the marinated chicken taking 8-9 pieces at a time.After the chicken becomes crispy but not dark colour take them off.
Now in the same oil deep fry the curry patha, slited (length wise) green chillies till crispy.
5.At last decorate the fried chicken with fried curry patha, green chillies and corriender.
Serve with Mutton Biryani or as a snack.

Mirchi Ka Salan (Tangy Chilli Gravy)

Ingredients:

250 gm: Large green chillies/capsicum
100 gm: Sautéed onion paste
25 gm: Ginger garlic paste
10 gm: Coriander leaves
05 gm: Mustard seeds
02 gm: Cloves
05 gm: Curry leaves
50 gm: Tamarind
50 gm: Cooking oil
Salt

Salan Paste
» 50 gm: Coconut
» 50 gm: Peanuts
» 20 gm: Coriander seeds
» 15 gm: Sesame seeds
» 10 gm: Cumin seeds
» 05 gm: Peppercorns
» 05 no: Red Chillies


Method:
1.Slit and deep fry the green chillies in hot oil. Remove and keep aside.
2.Roast and grind together ingredients for the paste.
3.Soak the tamarind in a cup of water and extract pulp.
4.Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
5.Mix the sautéed onion paste and stir for 3 minutes.
6.Add the salan paste and continue stirring.
7.Pour 15 ml of water at intervals to avoid paste sticking to the pan.
8.Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy 9.resembles the consistency of a sauce.
10.Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
11.Remove and garnish with finely chopped coriander leaves.

Masala Pappu / Masala Dal

Ingredients:

1. 1 cup toor dal / kandi pappu
2. 2 cups water
3. 1/2 tbsp ginger garlic paste
4. 1 bay leaf
5. 3 cloves
6. 2 cardamom
7. 2 sticks of cinnamon
8. 1 tsp of shahi jeera
9. 2 tbsp of oil
10. salt to taste
11. 3 green chillies
12. 1 small onion finely chopped
13. 2 tbsp coriander leaves finely chopped
14. 1 tbsp mint leaves finely chopped (this is optional)

Method:

1. Wash dal and pressure cook it in water for 2 whistles (if not using pressure cooker, cook until it becomes soft).
2. Heat oil add bay leafs, cloves, cardamon, cinnamon and shahi jeera, let it fry for 2 mins.
3. Add onions, slit green chills and fry till translucent.
4. Add ginergarlic paste and fry for 2 more mins.
5. Add turmeric, cooked dal and salt.
6. Let it cook for 2 mins and take it off the stove.
7. Garnish it with coriander and mint leave.
8. It can be served with roti or white rice.

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: Mom's recipe.

Hyderabadi Egg Biryani

Ingredients

Basmathi Rice 4 cups
Hard boiled Eggs 6 nos
Yogurt 1/2 cup
Onions 2 medium sized
Green Chillies 6 nos
Mint leaves 20-30
Coriander leaves 1/2 bunch
Red Chilli powder 1 tea spoon
Turmeric 1/2 tea spoon
Salt according to taste
Oil for frying
Ghee 1 table spoon
Whole Garam Masala 1/2 table spoon
Garam Masala powder 1/2 tea spoon
Lemon Juice 1 table spoon

Method:

1.Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chillies (slited vertically) and little salt.
2.Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside.
3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slited vertically), mint leaves and coriander leaves and keep it aside.
4.In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee.
5.Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.
6.Can be served with raitha.

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: Mom's recipe.
Picture Souce: Web

Raita (Yogurt Salad)

Ingredients:

1 cup Yogurt
1 medium size onion (finely diced)
1/2 tomato (finely diced)
1 tsp Cinlatro finely chopped (Kothmir)
1 tsp chat masala
salt to taste

Method:

Mix all the ingredients togeather, server chilled with Chicken Biryani,Egg Biryani , or any other kind of biryani.

Picture courtesy: web
Kitchen Notes: If you think raita is too thick, add a bit of milk. All quantites are approx., changes should be made according to the taste.

Fish Briyani

I know it has been long time that I haven't blogged, may be I am too lazy, but I do visit all the blogs, thanks to everyone for inquiring...
Today I want to share my own fish biryani recipe, i experimented with it and the outcome was very good.... Here comes the briyani

All u need is

1. Fish - 2lbs / 1 kg (I used catfish fillet, u can use any kind u like)
2. Yogurt / curd - 1 cup
3. Basmathi Rice 4 cups
4. Onions 2 medium sized
5. Green Chillies 12 nos
6. Mint leaves 20-30
7. Coriander leaves 1/2 bunch
8. Red Chili powder 1 tea spoon
9. Turmeric 1/2 tea spoon
10. Salt according to taste
11. Oil for frying
12. Ghee 1 table spoon
13. Whole Garam Masala 1/2 table spoon
14. Garam Masala powder 1/2 tea spoon
15. Lemon Juice 1 table spoon
16. few threads of saffron soaked in 4 tbsp of warm milk.
17. 1 tsp pepper pwd.

Method:

1.Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chillies (slit vertically) and little salt.
2.Take cleaned fish and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. Heat tsp of oil and fry half of the chillies, mint and coriander leaves for 2 mins on medium flame, make a paste of it and add to the above marinated fish with pepper powder.
3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slit vertically), mint leaves and coriander leaves and keep it aside.
4.In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee. Add saffron milk for flavor on the top.
5.Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.
6.Can be served with Raita.

Notes: All quantities are approx., changes should be made according to the taste.

hyderabad biryani

Hyderabadi Biryani is a popular variety of Biryani.There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Kacci Akhni method (with raw gravy). It is usually accompanied with Dahi ki Chutney Raita(a yogurt dish) or Mirch ka Salan.

Ingredients:
1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves (cilantro),
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,

Preparation:
1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.

Note: Got the recpie from wikipedia.
http://en.wikipedia.org/wiki/Wikipedia:Copyrights