Cuisine of the Month - Hyderabadi - Page 2

can you please tell ue rcipe of kofto ka salan and koftton li biryani

Kacche kheema ke kofte
500gms kheema (mince)
1tsp raw papaya paste
1 - 2tsp ginger and garlic paste
1 tsp red chilli pdr
1/4 tsp turmeric
salt
1 tsp hyd. garam masala
2 - 3tbsp phoole chana ki dal, (powdered)
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Grind to a fine paste:
4 tsp khash khash
2 tsp coconut
2 tsp charoli or almonds
1 tsp dhania pdr
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green chillies and hara dhaniya
1 med. onion chopped fine
1/2" pc of ginger chopped

Gravy
1 onion, sliced fine
1 tsp ginger and garlic paste
1 tsp red chilli pdr
1/4 tsp turmeric
salt
1 tsp hyd garam masala
green chillies and hara dhaniya

Method

For the Kofta
Mix together all the ingredients except for chopped onion and ginger. Chop and keep a bit of green chillies and coriander aside as well.
grind the kheema mixture fine.
(Optional - burn a small pc of charcoal. Make a well in the kheema mixture and keep the coal in it n add a tbsp of ghee to the coal. Cover and keep aside for 1/2 an hr.)

Filling:
Mix together the onion, ginger, coriander, green chillies and add a bit of lemon.
Make balls wit the kheema and stuff with the onion mix. Keep aside.

For the gravy:
Heat oil and fry onions till transparent. Add ginger and garlic paste. Fry for a few seconds, add red chilli pdr, turmeric, salt. Add water and bring to boil.
When the water starts to boil, gently add the koftas. There should only be enough water to just cover the koftas. Add the green chillies and hara dhaniya and garam masala. Let it boil, covered, till almost dry. Then lower the heat and cook till done.
This is almost dry with only a bit of thick gravy.
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Masala for Khorma, kabab etc. ( almost all hyd. salan and kababs)

2 parts khash khash (poppy seeds)
1 part coconut
1 part charoli/almonds
dry roast and grind to a fine paste/pdr
(can be frozen)
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Another kofta ka salan is the one made with the shami kabab mixture.
You shape the mixture into balls and fry them. Then make the following gravy.

1 cup yogurt
1 tsp ginger and garlic paste
1 tsp red chilli pdr
1/4 tsp turmeric
1 tsp coriander pdr
2 - 3 tbsp of the above masala
salt
1 tsp garam masala
3-4 green chillies
hara dhaniya

Heat oil, add ginger and garlic paste and fry for a few sec. Mix the yogurt, masala, red chilli pdr, turmeric, salt, coriander pdr and add to the oil.
Fry till dry and oil leaves the sides. Add enough water to make a gravy and bring to a boil. When it reaches the desired thickness, gently add in the koftas, green chillies, hara dhaniya and garam masala. simmer for a few mins.


Kofta Biryani

Shami kabab Masala
500 gms basmati rice
100 gms yogurt
2 tsp ginger and garlic paste
1 tsp red chilli pdr
1 tsp garam masala pdr
whole garam masala ( cinnamon, 1tsp shahzeera, 4-5 cardomom, 2 cloves)
salt
4tbsp fried onions
10 - 12 green chillies slit
1/2 cup of hara dhaniya chopped fine
saffron dissolved in warm milk
approx 100gms ghee

Wash and soak rice.
Make small size koftas with the shami kabab masala and fry. Keep aside.
Boil water in a large pan and add salt and whole garam masala. let it cook.
In a seperate pan, heat some ghee and add ginger and garlic paste. Then add in the yogurt mixed with salt, red chilli pdr. Cook till dry and remove from heat. Mix in the onions, garam masala pdr, green chillies and hara dhaniya. Lastly add the koftas, keeping aside a few. Mix it very gently without breaking the koftas.
Add the soaked rice to the boiling water and cook till nearly done. Drain.
Add a bit of ghee in the bottom of the pan and add half the rice. Spread the kofta mix, then pour in some more ghee. Next pour half the saffron.
Add the remaining rice top with ghee and rest of the saffron.
Seal and cook on low heat till done.
To serve, mix the kofta and rice very gently taking care not to break the koftas. garnish with the remaining koftas and serve hot.

Veg. biryani is also made similarly except that you add deep fried vegetables to the cooked yogurt.

Cheers

Wow, I love all the recipes. I have already tried Khubooli and it turned out perfect. How about some more recipes? Sorry, I don't know the names of specialities but I do remember eating some kebabs done on a special stone from Hyderabad once. It would be lovely if you could do any recipes from the area. The unique fusion of south food with moghul spices is a sublime combination and you seem to have excellent home style recipes. Thanks once again and I look forward to some wonderful new recipes from your family.

Last time I went to India ..I loved green (veggie) spicy hyrdrabadi biryani..yum 😛
does anyone have recipe for that? its really spicy and green color and veggie 😳 thanks!

The chicken used for chicken 65 is suppose to be 65 days old.......thats where the name comes from.

I will definitely try these recipes. Thank you very much.

Could someone pls post tala goast recipe 😊

hi, here r the recipes ppl asked for

Patthar ka Gosht


1 kg boneless mutton, cut into flat pieces of approximately 3/4 inch thickness, 3-inch length and 2 inches breadth
6-8 green chillies ground to a paste
1 tsp cassia buds (kebab chini), powdered
1 tsp peppercorn, ground
1 tsp ginger paste
1 tsp garlic paste
1 tsp green raw papaya skin, ground into a paste (or a dash of tenderiser)
Oil or ghee for brushing
2-3 medium onions sliced in rings
2-3 lemons sliced
A few mint leaves
Salt to taste
Take a mallet and gently flatten the meat. Mix above ingredients, except onions, lemons and mint leaves, and marinate meat in it for 3 hours.
Take a flattish piece of rough granite that is not too thick. Wash the stone and rest it on bricks and heat this stone with live charcoals underneath (or on the stovetop). Sprinkle a little oil or ghee on the surface of the stone and place the marinated meat pieces. Turn them a few times brushing them occasionally with oil. Remove when cooked through.Serve hot with onions, wedges of lemon and fresh mint.


Tala hua gosht/ Boora Gosht

500 gms boneless meat
1/2 - 1 med onion sliced
1 tsp ginger and garlic paste
1 tsp red chilli pdr
1 tsp pepper pdr
1/4 tsp turmeric
2 - 3 tsp lemon juice
hara dhaniya
5-6 green chillies, slit
oil
salt

Method
Boil or pressure cook the meat with ginger and garlic paste and salt.
In a kadhai, add oil and the meat with the water. Add red chilli pdr, pepper, turmeric and cook till dry. Then add the sliced onion and fry. As you cook the meat, break it up with the cooking spoon, it shuld not remain in pcs.
Fry well. When its almost done, add lemon juice, hara dhaniya and green chillies and fry on low.
This is very spicy and the three chillies can be adjusted ac to taste or it can be made without the pepper too.
Tastes best with khatti dal, rice and papad :D

Hareera

2 tbsp wheat flour (atta)
3-4 tbsp almonds, ground to a fine pdr (these can be peeled or not)
milk
sugar
ghee

Method

Heat a generous qtty of ghee and add atta flour to it. Cook it stirring constantly till it changes color slightly and is nicely done. ( on low flame else it'll burn)
Next add the milk and sugar and cook till done. Make sure it doesnt form lumps, this usually happens if there isnt enough ghee or if it isnt stirred while adding milk.
Serve warm.


Khatta Karela


Ingredients:

kg karela
cup chana dal
tamarind water
2 med. Onions sliced
turmeric
Red chilli pdr
Salt
Oil

Method:

Peel and slice the karela into thick rings. Wash a few times in water to which salt and turmeric has been added.
Soak the chana dal and the tamarind separately. In a pressure cooker, first spread the chana dal, then spread the onion and then the karela. Sprinkle red chilli pdr, turmeric and add oil. Cover and cook, after 1 whistle remove from fire and open the pressure cooker. Add the tamarind water and salt and let it simmer till done.

Serve at room temp. the next day.

thank you so much for reci[ies

Hi Bewajah, I think you are a great cook. I am from Hyderabad and loved all your recipes. Is it possible to post the recipe for lukmi/kabab.Thanks a ton.