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Showing posts with label hyderabadi. Show all posts

Saturday, March 22, 2014

Gutti Vankaya curry Masala Bengan Hyderabadi style

Its been almost a month hello foodies, Im back from a long break!! I told u already about my short trip to India!! In this trip I have learned many recipes from my mom!! But before going to the recipes topic let me tell U about my trip!!

My biggest satisfaction is that I saw my parents n bro in real(Yup!! its true every time I see them on skype I feel like touching them to feel their presence)!! I was always holding my mothers hand saying that I will not be able to touch you when I go back again, let me feel your presence. Most sad moment was then when my parents busted in tears when I was about to leave. I cant stop tears in my eyes even now while I am writing this, I can still remember their sad faces.

I was alone, because it was only me who visited India, my hubby was stuck with some work so he could not accompany me for this trip. It is really difficult for me alone to get into the flight, my steps towards the counter made me to feel like I am stepping into a deep dark hole right infront of me. Every step was painful. But I am taking all the memories of joy and happiness with me, where I spend with my parents.

I would have enjoyed my trip more if the climate was good, as the hot summer was flooding in!!! My sincere suggestion is never visit India during the month of May where the Sun leaves the sky and romes with u on Earth!! But the good news is I have successfully compleated my thesis defence in India which I left back in India because of my marriage.

Anyways I had a good trip because I enjoyed my mothers food everyday. My mom used to feed me like she used to do when I was a kid. I really enjoy the extra care after marriage, I know my bro is little jealous of the extra care towards me but who cares (hehehe!!!). I successfully compleated my thesis and done with my defense. So, friends I am graduated now with M.Tech degree!!!!(Cheers!!!). Finally I accomplised my goal and all this is because of my father and bro, because they are the one who supported me till the end!!!! Love you mom, dad and bro...MISS U A LOT!!!

Now, coming to the recipe. This curry was prepared by my mom for me :D

Ingredients:
10 tiny eggplants/ Brinjal (Vankaya)
For masala:
3 small onions finely chopped
1tsp red chilli powder
1/2 tsp garam masala
1/2 cup roasted peanuts
2tbsp coconut powder
1tbsp coriander powder
1/2tsbp cumin powder
1/2 lemon size tamarind soaked in water
pinch of fenugreek seed powder (Methi seed powder)
salt to taste
1/4 tbsp turmeric
4 tsp oil
2 tsp Coriander leaves finely chopped
1 cup water

Method:

Wash the eggplants, dry it and make a slit through the middle of the eggplants in plus shape. Keep them in the salt water so that it will not change its colour.
Masala:Take onions, add red chilli powder, garam masala powder,salt to taste, roasted peanut powder and mix it well. Add 2 to 3 tsp of water in this mixture just to bind oil spices together.
Now stuff the filling in to the slits of eggplant. Rest of the masala keep it aside.
Heat oil in a nonstick pan. Once oil is hot add the leftover masala in oil. Fry it well till the oil starts loosing out from the spices.
Now add stuffed baingans in the masala and mix it well. Cover it and cook it for at least two minutes.
Add water and tamarind jucie to it. You can adjust the consistency of the water accordingly as much thick or thin gravy you want.
Put the cover and let it cook for 7 minutes. Now turn the eggplants and again cook it for another 7 minutes. Cook til oil starts loosing out
Delicious stuffed baigan is ready. Garnish it with coriander leaves.

(Tags- Baingan Masala, Bharli wangi, wangyacha bharit, baingan bharta, bagara baingan, eggplant sabzi, eggplant parmesan, Indian food, Indian Recipe, Marathi Recipe, Maharashtrian Recipe, Madhura Bachal, Tamil Recipe, Telugu Recipe, South Indian Recipe, Bengali Recipe, Indian Appetizers)

Friday, February 21, 2014

Hyderabadi Chicken Dum Biryani

Hyderbadi Chicken Dum Biryani

Ingredients for the Rice

Basmati rice - 4 cups

Cardamom - 2

Cloves - 2

Cinnamon - 2"

Bay leaves - 2

Water - 6 cups

Salt to taste

Oil - 1 tbsp

Ingredients for the chicken gravy

Chicken with bone - 750 gm

Onion chopped - 2 nos

Tomato chopped - 2 nos

Mint leaves/ Pudina chopped - 1/2 cup

Coriander leaves chopped - 1/2 cup

Green chilli whole - 1 no

Ginger Garlic paste - 2 tbsp

Curd - 2 tbsp

Red chili powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 2 tsp

Cumin powder - 1 tsp

Fennel powder - 1 tsp

Cardamom - 2 nos

Clove - 2 nos

Cinnamon - 1" piece

Bay leaf - 1

Oil - 3 tbsp

Salt to taste

Water - 1/4 cup

For layering and garnishing

Ghee - 4 tsp

Chopped cashew nuts - handful

Coriander leaves chopped - 1/2 cup

Fried onions - 1/2 cup (optional)

Saffron - 8 strands

Warm Milk - 1/4 cup

Hyderabadi Biryani Recipe

Pre-cooking preparation

1. Wash and soak basmati rice in 6 cups water.

2. Soak saffron strands in 1/4 cup warm milk until the milk absorbs color from saffron and turns orange in color.

3. Marinate chicken pieces with 1 tbsp ginger & garlic paste, 2 tbsp curd, 1 tbsp oil, 1 tsp red chilli powder, 2 tsp coriander powder, 1/4 tsp turmeric powder, 1 tsp cumin powder, 1 tsp fennel powder, chopped mint and chopped coriander leaves for at least 1 hour.

Method to make rice and gravy.

1. Heat 1 tbsp oil in a pan, add cinnamon, cardamom, cloves and bay leaves given under rice ingredients.

2. Sauté for few seconds, add rice to the pan along with water in which it was soaked.

3. Season rice with enough salt, stir well, cover pan with tight lid and cook rice until 3/4th done.

4. Heat 2 tbsp oil in a pressure pan to make chicken gravy, when oil is hot add cinnamon, cardamom, cloves and bay leaves given under ingredients for gravy. Sauté for few secs.

5. Add chopped onions, whole green chilli and stir fry for few secs, add 1 tbsp ginger & garlic paste and stir fry until raw smell leaves.

6. Now add chicken pieces along with marinated mixture to the pan, stir fry for few mins.

7. Next add chopped tomatoes, rest of red chilli powder, required salt, stir fry for few more mins and add 1/4 cup water, stir well.

8. Cover pan with lid and pressure cook chicken gravy for 10 mins.

9. Once pressure is released, remove lid and cook chicken gravy until semi dry.

Assembling and putting biryani on dum

1. Keep a heavy bottomed tawa or griddle on medium heat.

2. Grease little ghee at bottom of deep vessel.

3. Spread some gravy along with chicken in bottom layer, then sprinkle chopped coriander leaves and fried onions on the gravy, then layer some rice above the gravy layer.

4. Again spread some gravy along with chicken above rice layer, sprinkle coriander leaved and fried onions continue the same process with rest of the gravy and rice.

5. The top most layer should be rice, sprinkle chopped cashew nuts, saffron milk mixture and rest of ghee on top of rice.

6. Cover vessel with tight lid and place vessel on top of hot tawa.

7. Let vessel stand on tawa for 10 to 15 mins.

8. Before serving mix well and serve.

Chicken Dum Biryani Recipe