Nawabi Pulao

Ingredients:

Chicken            - 1/2 kg      
Mutton               - 1/4 kg
Curd                  - 1 cup
Milk                   - 1 cup
Rice                    - 1/2 kg
Eggs                    - 2
Onions                - 3
Shelled green peas - 1/2 cup
Pod garlic            - 1
Big piece of ginger - 1
Rose water        
Oil for frying
Salt to taste
 

Directions:

Wash rice and soak in water for 15 minutes. Cook it with salt and water.
Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only 1/3 of the gravy is left.
Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add  1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arrange alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven and cook until the rice grains are separate. Serve garnished

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Egg Korma

Ingredients:

Eggs 6
Onions 2 medium
Milk 1/4 cup
Cashewnuts 2 tbsps.
Green Chillies 5
Coconut (scraped) 1 tbsp.
Coriander Powder 1 tbsp.
Cloves 3
Cinnamon 1 inch
Green Cardamoms 2
Ginger 1 inch
Vegetable Fat (ghee) 3 tbsps.
Turmeric Powder 1/2 tsp.
Salt to taste
Cilantro 1 tbsp
 

Directions:

Peel and chop the onions. Peel and chop the ginger. Chop the cashew nuts. Wash and chop the green chillies. Clean, wash and chop the coriander leaves.
Grind together the green chillies, scraped coconut, coriander powder, cardamoms, cinnamon, cloves, ginger and turmeric powder.
Break the eggs, separate the whites from the yolks into a bowl and beat the egg whites till stiff. Add the egg yolks and milk to the egg white mixture and salt to taste.
Beat the mixture again for ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set.
Turn out the egg and cut into cubes.
Heat ghee in a saucepan and fry the chopped cashew nuts till golden brown. Drain and keep aside.
In the same ghee add sliced onions and fry till the onions turn light brown. Add the ground masala and fry till the ghee floats to the top.
Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens.
Garnish with chopped cilantro and serve hot.

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Lahsooni Gosht

Ingredients:

Mutton 800 gms.
Oil 1 tbsp.
Bay Leaves 2
Garam Masala Whole 1 tbsp.
Onions (chopped) 2 cups
Ginger (chopped) 1 tbsp.
Garlic (chopped) 3 tbsps.
Green Chillies (chopped) 2 tbsps.
Coriander Powder 1 tbsp.
Red Chilli Powder 1 tsp.
Turmeric Powder 1 tsp.
Salt to taste
Tomato Puree 1 cup
Garam Masala Powder 1 tsp.
Garlic 4-6 cloves

Directions:

Clean and wash lamb and cut into 1 1/2" pieces.
Heat oil in a thick bottomed pan. Add bay leaves, whole garam masala and chopped onions. Saute till onions turn light brown in color.
Add chopped ginger, chopped garlic and chopped green chillies. Cook for half a minute. Add lamb pieces and cook on a high heat for 5 minutes, till lamb is seared and its juices sealed in.
Add coriander powder, red chilli powder and turmeric powder. Stir well.
Add three cups of water and bring it to a boil. Cook on low heat for about 30 minutes or till lamb pieces are almost done.
Add tomato puree and season with salt and garam masala powder.
Cook covered till lamb is tender.
Serve hot garnished with fresh garlic cloves.

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Kheema Pulao

Ingredients:

Mutton (minced) 200 gms.
Basmati Rice 1 1/2 cups
Oil 2 tbsps.
Garam Masala Whole a little
Peppercorns 8-10
Cumin Seeds 1 tsp.
Garlic (chopped) 2 tsps.
Onions (chopped) 1/2 cup
Green Chillies (chopped) 2 tsps.
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Red Chilli Powder 1 tsp.
Tomatoes (chopped) 1 cup
Mint Leaves (chopped) 15-20
Coriander Leaves (chopped) 2 tbsps.
Salt to taste
Garam Masala Powder 1 tsp.

Directions:

Pick and clean basmati rice. Soak for 30 minutes. Drain and leave aside.
Heat oil in a pan, add whole garam masala, pepper corns, cumin seeds, chopped garlic, chopped onions and chopped green chillies. Saute well.
Add mutton mince and cook on high heat for a few minutes.
Add garlic paste, ginger paste, red chilli powder, chopped tomatoes, 3 1/2 cups of hot water, chopped mint leaves, chopped coriander leaves, salt and soaked basmati rice. Mix lightly.
Add garam masala powder. Allow rice to cook over a high heat.
Cover the pan and further cook on low heat for 10-12 minutes.
Serve hot.

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Chaandi Korma

Ingredients:

Chicken 1 kg.
Oil 1/4 cup
Onions 3
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Green Chilli Paste 1 tbsp.
White Pepper Powder 1 tsp.
Milk Solids (khova) 1/2 cup
Almonds 1/4 cup
Yogurt 1 cup
Green Cardamom Powder 1/2 tsp.
Rose Petal Powder 1/2 tsp.
Fresh Cream 4 tbsps.
Silver foil for garnish
Almonds (sliced) for garnish
Pistachios (sliced) for garnish

Directions:

Wash chicken and cut into 12 pieces.
Chop onions. Grind the almonds into a fine paste.
Heat oil in a cooking vessel, add sliced onions and saute till golden brown.
Add the ginger and garlic paste. Add the green chilli paste and cook for 5 minutes.
Add the almond paste, khova and yogurt, cook slowly for 15-20 minutes.
Add the white pepper powder and stir.
Now add the chicken pieces and cook further on slow heat for 10 minutes, stirring occasionally. Pour in 1 cup of water and simmer for another 5 minutes.
Once the chicken is cooked add the fresh cream and stir.
Add the cardamom powder and rose petal powder, simmer for 2 minutes and remove.
Garnish with silver foil, almond and pistachio slices.

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Matar Tamatar Jhingey

Ingredients:

1/2 kg Prawns
1/4 tsp Turmeric powder
1 tsp Ginger paste
1 tsp Garlic paste
1 tblsp Lemon juice
1/2 cup Oil
6 nos. Dry red chillies
1/4 tsp Fenugreek seeds
6 nos. Garlic cloves
1/4 tsp Mustard seeds
2 nos. Sliced onions
1/2 tsp Cumin powder
6 nos. Green chilli paste
2 cups Tomato puree

green peas a cup
1 tsp Sugar
1/2 tsp Cumin seeds
As per requirement Water
As per taste Salt

Directions:

Rub turmeric, ginger, garlic and salt mixed with juice of 1 lemon on the prawns, leave aside for 1 hour.
Fry in hot oil the red chillies, fenugreek seeds, garlic and mustard seeds till they darken.
Lower the flame to prevent burning.
Add onions and fry till they are golden brown in colour.
Add cumin powder and stir, then add marinated prawns and stir-fry. Add green chillies and mix well.
Add tomato puree and peas and cook on a low flame till the puree is cooked and oil leaves the sides of the pan.
Add sugar dissolved in a tblsp of water, salt and mix.
Before serving take a spoonful of oil from the gravy and heat it in separate frying pan.
Add cumin seeds and fry till they are just brown.
Pour this into the gravy before serving.
Serve with boiled rice or chapattis.

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Hyderabadi Korma

Ingredients:

1 medium Chicken
3 nos. Onions
12 nos. Garlic cloves
1 inch Ginger
6 nos. Red chillies
2 nos. Tomatoes
8 nos. Almonds
6 nos. Cashew nuts
1 tblsp Poppy seeds
4 nos. Cloves
2 pieces Cinnamon
3 nos. Cardamoms (green)
2 tblsp Khoya
2 pinches Saffron
1/2 cup Water
3 tblsp Ghee 

As per taste Salt
 

Directions:

Slice the onions and fry till they are crisp.
Blanch and chop the tomatoes. Grind together the almonds, poppy seeds, ginger, garlic, cardamoms, cinnamon and red chillies.
Soak the saffron in 1/2 cup water and keep aside.
Heat ghee and add the ground masala and fry till ghee leaves the sides.
Add the chopped tomatoes and fry till slightly tender.
Add the chicken pieces, crushed fried onion and salt.
Fry till ghee separates, then add 11/2 cups warm water.
When nearly done, add saffron and crumbled mava.
Simmer gently till chicken is tender.
Serve hot.

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Andhra Lemon Pickle

Ingredients:

Lemon - 25
Chilli powder - 3/4 cup
Turmeric powder - 2 tsp
Green chilli - 10
Salt - 1/2 cup
 

Directions:

Cut 15 lemons into small pieces.
Extract juice out of the remaining 10 lemons.
Slit green chilli.
Mix lemon pieces with chilli, chilli powder, turmeric powder, salt and store.

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Atukula Dosa

Ingredients :

2 cups rice
1 cup poha
2 tbsp. curds
salt to taste
1 tbsp. oil oil for shallow frying

Directions:

Wash and soak rice and poha separately in plenty of water.
Keep aside for 5 - 6 hours.
Drain and grind separately to a fine paste, using as little water as possible.
Keep aside for 7 -8 hours or overnight.
Add curds and salt and beat well.
Put a serving spoonful of batter on a hot griddle.
Spread just a little, like an omelette.
Sprinkle a tsp. of oil on it. Cover with a plate.
Allow to fry over low heat, till bottom is golden brown.
Serve hot.
Variation: A dash of finely chopped onions, green chillies, coriander or cheese may be sprinkled over the dosa, as soon as it is spread.

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Beetroot Coconut Curry

Ingredients:

Beetroot - 2
Coconut(grated) - 1/4cup
chopped onion - 1 tsp
urad dal - 1/2 tsp
oil - 1 tsp
mustard - 1/2 tsp
curry leaves -5 or 6
chilli powder - 1/2 tsp
salt as required
 

Directions:

Take oil in kadai, mustard and urad dal.
When mustard splutters and dal turns red add the onion and curry leaves.
Saute until the onion becomes transparent.
Now add the grated beetroot, chilli powder and salt.
Keep stirring in medium flame till the beetroot is cooked.
No need to add water.
Beetroot gets cooked very fast.
Finally add the grated coconut and remove from fire.

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