శనగల చపాతీ

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కావలసిన పదార్థాలు:
గోధుమపిండి: 250grm
శనగలు:100grm
ఉప్పు: రుచికి తగినంత
ధనియాలపొడి:2tsp
జీలకర్రపొడి:2tsp
కారం:2 tsp
నూనె:తగినంత

తయారు చేయు విధానము:
1. శనగలను ఒకరోజు రాత్రంతా నానబెట్టుకోవాలి. నానిన శనగలను శుభ్రంగా నీళ్లతోకడిగి కుకర్‌లో పెట్టి నాలుగు విజిల్స్ వచ్చేదాకా ఉంచి దించేయాలి.
2. శనగలు చల్లారిన తరవాత మిక్సీలో వేసి మెత్తగా రుబ్బుకోవాలి. ఈ మెత్తగా రుబ్బిన శనగల ముద్దలో గోధుమపిండి వేసి కలపాలి.
3. తరవాత ఇందులో తగినంత ఉప్పు, ధనియాలపొడి, జీలకర్రపొడి, కారం, కొద్దిగా నూనె వేసి అన్నీ కలిసేలా కలపాలి. తరవాత కొద్దిగా నీరు పోస్తూ చపాతీపిండిలా కలుపుకుని గంటసేపు నాననివ్వాలి.
4. తరవాత గోధుమపిండిని ఉండలుగా చేసుకుని చపాతీలాగ ఒత్తి పెనం మీద వేసి నెయ్యితోకాని నూనెతో కాని కాల్చుకోవాలి. ఈ చపాతీలు టొమాటోసాస్‌ తో కాని, పుదీనా చట్నీతో కాని తింటే ఎంతో రుచిగా ఉంటాయి.

Hyderabadi Haleem

Ingredients

• 1 kg: Mutton-boneless, cubed
• 1 kg: Cracked wheat-soaked in water for » one hour and drained
• 1 ½ cup: Yogurt
• 1 tbsp: Ginger-garlic paste
• 1 ¼ cup: Onions-chopped fine
• 1 tsp: Green chilli paste
• 2 tsp: Green coriander paste
• ¼ cup: Lemon juice
• 3-4: Black cardamoms-seeds only 3
• ½ tsp: Cinnamon-broken and powdered
• 1 tsp: Chilli powder
• 1/2cup: Oil
• 2 tsp: Salt
• Green chillies and mint leaves for garnish

Method

1. Mix together the yogurt, lemon juice, chilli and coriander paste, cardamom and cinnamon powder, chilli powder, ginger-garlic paste and salt.
2. Marinate the meat in this mixture and leave 3-4 hours. Add enough water to the wheat and cook till tender. When cool enough to handle, blend to a paste in a blender.
3. Heat the oil and add the meat mixture. Turn around over high heat, till opaque.
4. Add water to cover and cook, covered over low heat till tender.
5. Add the wheat paste and continue to cook another 15-20 minutes.

Hyderabadi Chicken Dum Biryani

Hyderabadi Chicken Dum Biryani

Serves: 4

Preparation Time: 20 minutes
Cooking Time: 1 1/2 hours

Ingredients

For onion:

300 g onions (4 onions), sliced
50 ml oil
1 tablespoon cashew nut (split)
1 tablespoon raisins
3 tablespoons ghee

Ingredients for marinade:

20 ml (4 teaspoon) yogurt/ curd
2 tablespoon (30 g) ginger - garlic paste ( fresh and homemade )
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
25 g (2 tablespoon) chopped coriander leaves
25 g (2 tablespoon) chopped mint leaves
2 green chillies, slit lengthwise
Juice of 1 lemon
1/2 teaspoon green cardamom powder (elaichi powder)
1 teaspoon garam masala powder
1/2 teaspoon black pepper powder
3/4 teaspoon salt ( or to taste )
500 g chicken pieces, washed and drained water thoroughly
2 tablespoon water

For the rice:

4 black cardamom
3 cinnamon sticks
3 cloves
1 bay leaf
1/2 teaspoon salt
2 cups ( 400 g ) basmati rice
6 cups water
1/2 teaspoon ghee

For assembling:

1/2 teaspoon saffron, diluted in 1/4 cup ( 45 ml ) milk (optional)
1 tablespoon ghee

Method

For onion:

Fry 2 onions in oil on a low to medium heat until golden brown and crisp (approximately 20 minutes). When cool, crush and set aside.

Fry 2 onions in 3 tablespoon ghee on a low to medium heat till golden color and crisp. Fry cashew nut splits and raisins and keep aside.

For the chicken:

Blend the remaining ingredients with half of fried and crushed onions and rub this marinade on the chicken. Set aside for 30 minutes.

Put marinated chicken in heavy bottomed pan. Sprinkle 2 tablespoon water. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 35 - 45 minutes or till done / chicken pieces are soft and gravy thickens.

For Rice:

Wash and clean rice.

Put all spices and ghee in water and boil. Add rice, and drain when it is 3/4 th done (Do not overcook rice. Each rice grain should be separated. See the photo above).

Final preparation:

Dum method:

In a heavy - bottomed vessel or biryani pot, spread a layer of chicken masala and half portion of cooked rice Make 2 layers with cooked rice and meat masala. Sprinkle 1 tablespoon ghee, saffron solution (optional) and reserved fried onions, raisins and cashew nuts.



Cover with a tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed iron kadai. Keep biryani pot over it. Cook on a low heat for 25 - 30 minutes. You can find a color change on the maida seal. Open the seal carefully. Serve with raita & pickle.

Homemade Hyderabadi Haleem

Homemade Hyderabadi Haleem

Recipe credit - The Hindu ( Sunday Magazine - It’s from the streets November 28 ) & Chef Sahil Arora, Courtyard By Marriott, Gurgaon

Haleem (Persian: حلیم) is a thick Persian, Pakistani and North Indian high calorie dish. Although this dish varies from region to region, it always includes wheat, lentils and meat.

Haleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours which results in a paste like consistency, with the taste of spices and meat blending with wheat.

Haleem is sold as snack food in Bazaars all year around. It is also a special dish prepared throughout the world during Ramadan and Moharram months of Muslim Hijri calendar, particularly amongst Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, during the Ramadan month, is very famous and is distributed all over the country. Haleem is available in Chennai at Mughal Zaika Restaurant, Kilpauk only during the month of Ramzan. I prepared it with very little oil. So oil is not floating on top and it's very tasty.

Ingredients

Lamb - 150 gm
Red lentil - 25 gm
Broken wheat - 25 gm
Channa dal - 25 gm
Urad Dal - 25 gm (washed)
Arhar dal - 25 gm
Ginger garlic paste - 30 gm ( 6 teaspoon )
Red chilli powder - 2 teaspoon
Pure ghee 50 ml ( or 1 tablespoon oil )
Turmeric powder - 5 gm
Curd - 30 ml
Green cardamom - 10 gm

Onion - 50 gm
Almond - 15 gm
Chirongi - 15 gm ( optional )
Khus khus ( poppy seeds ) - 15 gm
Green chilli - 15 gm
Cooking oil oil -1 tablespoon ( In a pan, heat oil and fry 2 sliced onions until brown color )
Salt - 5 gm ( or to taste )

Method

Wash lentils. Add turmeric powder and ginger-garlic paste ( 2 teaspoon ) and boil until soft ( 1 cup lentils + 3 cups water and pressure cooking time 30 minutes ).

Wash broken wheat and soak for 45 minutes. Cook along with lentils. Roast almonds, chirongi, khus khus and grind to smooth paste. Add to lentils.

Sauté meat with oil, ginger-garlic paste ( 2 teaspoon ), red chilli powder and curd. Cook till it is tender. Cool and shred into thin threads.

In a wide pan, heat ghee or oil. Add sliced onions and sauté till brown. Add ginger- garlic paste ( 2 teaspoon ) and cook further. Add lentil paste and shredded lamb and cook it on slow flame for 30 minutes till the oil floats on top.

Add ginger juliennes, browned onion, and slit green chilli as garnish and serve hot with any Indian bread of your choice.

Hyderabadi Mutton Biryani

Homemade Hyderabadi Mutton Biryani

Serves: 3 - 4

Preparation Time: 20 minutes
Cooking Time: 1 1/2 hours

Ingredients

For the mutton:

300 g onions, sliced
75 ml oil
200 ml yogurt/ curd
2 teaspoon ginger - garlic paste ( fresh and homemade )
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
25 g coriander leaves
10 g mint leaves
2 green chillies
Juice of 2 lemon
1/2 teaspoon green cardamom powder
3 cloves
1/2 teaspoon cinnamon powder
1/2 teaspoon mace ( javitri ) powder
1 teaspoon garam masala powder
1 teaspoon caraway seeds
1/2 teaspoon black pepper powder
3/4 teaspoon salt ( or to taste )
500 g mutton chops, washed and drained

For the rice:

4 black cardamom
3 cloves
1 bay leaf
1/2 teaspoon fennel seeds
1/2 teaspoon salt
2 cups ( 400 g ) basmati rice
5 cups water
1/2 teaspoon ghee

For assembling:

1/2 teaspoon saffron, diluted in 1/4 cup ( 45 ml ) milk
1 tablespoon ghee

Method

For the mutton:

Fry onions in oil till golden brown. when cool, crush and set aside.

Blend the remaining ingredients with half of fried and crushed onions and rub this marinade on the meat. Set aside for 30 minutes.

Put marinated meat in heavy bottomed pan. Keep stirring on medium heat till it comes to a boil. Cover and cook for 35 - 45 minutes or till done.

For Rice:

Put all spices and ghee in water and boil. Add rice, and drain when half done ( do not overcook rice. Each rice grain should be separated ).

To assemble:

Put the cooked meat in a large pan, and spread the parboiled rice over it. Drizzle saffron milk over it. Sprinkle reserved fried onion and ghee. Cover tightly and cook over low heat.

Or try this method

Dum method:

In a heavy - bottomed vessel or biryani pot, spread a layer of meat masala and half portion of cooked rice Make 2 layers with cooked rice and meat masala. Sprinkle 2 tablespoon ghee , saffron solution and reserved fried onion.

Cover with a tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed iron kadai. Keep biryani pot over it. Cook on a low heat for 25 - 30 minutes. You can find a color change on the maida seal. Open the seal carefully. Serve with hot.