Hyderabadi Biryani

The authentic Hyderabadi Biryani is the king of all Indian Biryani Recipes you'll ever savour. In some parts of India this Biryani is served with a particular kind of gravy and Raita. But I like my Hyderabadi Biryani the typical style. So here's how you prepare:

Ingredients:

• 100 gm Mutton 
• 100 gm Basmati Rice
• 1 inch piece of ginger
• 4 pods of garlic
• 3 tsp coriander leaves
• 1 tsp mint leaves (chopped)
• 4 green chillies
• 8 cloves
• 1 inch piece of cinnamon
• 1 tsp kala jeera (black cumin seeds)
• 1/2 tsp jaiphal (nutmeg)
• 8tbsp milk
• 1 tsp saffron 
• 150 gm ghee
• 3 large sized sliced onions
• juice of 2 limes
• 1 tsp red chilli powder
• 400 gm yoghurt
• 3 hard boiled eggs
• salt to taste

Method:

Wash the meet and rice separately. Grind together the ginger, garlic, coriander, mint and green chillies into a fine paste. Grind together the whole spices into a fine powder. Soak the saffron in lukewarm milk and keep aside. Fry the onions till they are golden brown. Marinate the meat with the ginger garlic paste, yoghurt and the powdered spices, red chilli powder and lime juice. Leave aside for 30 minutes. Heat the ghee and add the marinated meat and cook over a low flame covering with a lid for atleast 40-45 minutes. Stir from time to time. Cook till the mutton is tender and the gravy thickened. In the meantime, in another pan cook the rice till it is more than half done. Take a large baking dish and oil it. Place half the portion of the rice at the bottom, put the meat and the gravy evenly on the rice and cover it with the remaining rice. Sprinkle the saffron milk and cover tightly with a foil. Place a lid and cook in a pre-heated oven at 180 degree Celsius for 15 minutes or until the rice is done. Garnish with the eggs cut into slices and onion slices. Serve with Butter Paneer or just have it as a stand alone dish.

We're Ready.. :)

Hope you enjoyed today's post and will also enjoy cooking Hyderabadi Biryani for your family.

Do drop in your lovely comments and tell me anything you like.

Until Soon,

Love,

Doi Maach.

Doi Maach or Fish in Yoghurt Gravy is a Bengali Dish. It is very easy to prepare and one of my personal favourites ever since I was in the 6th Standard and had had it for lunch at my best friend's place. She is a Bengali and her mom is nothing less than a super cook. I simply loved anything and everything she cooked. We are both in different states now and I miss her mom's food more than anything in the world. Seriously.

Anyway, coming back to Doi Maach. I normally hate Doi or Curd or Yogurt and I know that's a very rare thing because people just seem to love that thing. My problem is I can't tolerate the smell of raw Yoghurt. Inspite of all this, Loving Doi Maach is justified because the thing has a scrumptious taste and the smell no longer exists. So basically I have no problem having Yoghurt provided the smell is gone and it is mixed with some great and delicious food. 

So here's how we'll prepare Doi Maach now:

Image Source: Google Images.

Ingredients:

• 500 gm Rohu Fish
• 1 tsp turmeric powder
• 4 tbsp mustard oil
• 1 medium sized onion 
• 1 bay leaf
• 2 cloves
• 3 cardamoms
• 2.1/2 cups curd
• 2 tsp sugar
• 2 green chillies
• 50 gm raisins
• Salt to taste

Method:

Whip the curd and keep aside. Sprinkle salt and turmeric on the fish pieces and keep aside for 10 minutes. Heat the oil in a pan and add the whole spices. Allow these to splutter. Add the onion and fry till it is translucent. Slowly add the fish pieces and on a medium flame fry the fish pieces till they are just golden brown. Gently turn these over and continue to fry for another 3-4 minutes till the other side is also golden brown. Mix in the whipped curd, green chillies, sugar and the raisins and half cup of water. Lower the flame and cover with a lid. Cook for further 5 minutes and serve hot with Methi Wale Chawal or Plain Long Grained Rice.

We are Ready.

Enjoy your Doi Maach and Stay Healthy.

Love,

Tiranga Daal.

An Indian delicacy, the name comes from the three coloured lentils used for cooking this recipe. Very nutritional, tasty and lip smacking at the same time.

Here's how you cook it:

Image Source: Google Images.

Ingredients:

• 50 gms white urad dal
• 50 gms masoor dal
• 50 gms chana dal
• 2 tomatoes (chopped)
• 1 tsp turmeric powder
• 2 dry red chillies
• 1 bay leaf (Tej patta)
• Salt to taste

For Garnish:

• Coriander Leaves 
• Green chillies (chopped)

Method:


Soak the dals in water for at least 30 minutes. Mix all the dals and whole spices, together with salt and turmeric and 3 cups of water and the tomatoes. Put all this into a pressure cooker and cook for 7-8 minutes or until the dals are cooked and tender.

Put off the flame and allow cooker to cool. Open the lid and mix well. If the dal is thick, add lukewarm water as per your need.

Season to taste with salt and garnish with chopped coriander leaves and green chillies.

Voila!

Enjoy and Stay Healthy.

Love,

Salsa Roja

First on the Menu is my personal favourite "The Salsa Roja". It is used as a condiment in Mexican and South-western cuisine. It is incredibly easy to cook and mostly had with tacos or deep fried wedges of tortillas. I had first had Salsa Roja with a basket of Chicken Momos (Dimsums) in a restaurant in my home town and instantly fell in love. You can also use it to cook your chicken enchiladas. So here's how you cook it.

Image source: Google Images

Ingredients:

• 6 ripe tomatoes
• 1 large onion
• 4 fresh red chillies 
• 4 large cloves garlic
• 2 tsp salt
• 1 tbsp finely chopped coriander leaves
• 1 tbsp finely chopped parsley
• 1 tbsp olive oil
• 1 tsp freshly ground black pepper
• 4 tsp lime juice or to taste.

Method:

In a pan bring water to a boil with 1tsp of salt. Once boiling, add the whole tomatoes, let them remain over the flame for 2 minutes. Then remove the pan from the fire, cover and let it sit for 2 minutes. Drain and peel the tomatoes, set aside.

Remove the seeds from the chillies and chop finely. Peel and chop the onion, garlic and chop the tomatoes. In a food processor place 3/4th of the tomatoes, 3/4th of the onions and all the chillies, process to make a smooth paste. Place in a suitable bowl, stir in the remaining tomato and onions, garlic, salt, pepper, lime juice, olive oil, coriander leaves and parsley. Serve with your meals as a condiment. 

We're Ready. :)

Hope you enjoy having your meal tonight with the hot Salsa Roja.

Untill next time.

Love,

A New Forte.

Given the fact that I'm a great great Foodie, I sometimes cook for myself. Most of the times it's all about going out to all the exotic restaurants in town and trying out different kinds of food. I just cannot bear having the same kinda stuff always. It makes be grow out of the fondness. I do have a couple of favourites like every normal person but then I believe that if you constantly keep eating the same favourites there comes a point when you just don't feel like looking at that food. As I said, I grow out of the fondness.

Well, more than half the population across the globe Eat to Live. But for me it's the other way round. I Live to Eat. Almost every other person eats Rice, Roti, Daal and stuff. But have you ever tried to experiment on the millions of stuff that you cook with that Rice or the hundreds of thousands of exotic delicacies you can have to gulp down by using that same flour, the ways you can spice up your Daal and just yet eat and live healthy. The options are infinite.

So, I'm finally here to share my little knowledge of Food and Recipes for almost any person out there. Your child ignores the normal food you cook? No problem. He won't any more. Just try my recipes and maybe one day you'll want to tell me that your child is just so fond of his Mother's home made food. Your ailing mother-in-law cannot eat? No problem. I have nutritional diet plans even for her. Want to keep your loved ones wrapped around your little finger? It is absolutely true that the way to your Loved one's heart is through his stomach ;) So? What Say? All set? Here we go......

Clink the glasses and say Cheers!

Love,