Ingredients - Green chilies - Long big 8-10 Peanuts - 4 tbsp desiccated coconut - 2 tbsp Sesame seeds - 1.5 tbsp Onions - 2 medium Garlic peeled - 8-10 Ginger - 1/2 inch Oil - 2 tbsp + 4 tbsp + frying Mustard seeds - 1/4 tsp Cumin seed - 1/4 tsp Nigella seed - 1/4 tsp Curry leaves - 4-5 Tamarind paste - 2 tsp Turmeric powder - 14 tsp Coriander powder - 1/4 tsp Chili powder - 1/4 ts Garam masala - 1/2 tsp Hot water - 2 cup
Method - 1. Heat a frying pan with 2 tbsp oil in it, put the garlic, ginger and onion and fry it until light brown. 2. Add the peanuts into it and fry it for five minutes on a low medium heat. 3. Add the sesame seeds and fry it for 2-3 minutes on a low heat, add the coconut and keep frying until it turns light brown. Take it off the heat and let it cool, grind it to a fine paste when its cold using 3-4 tbsp water. 4. Clean and dry chilies and slit it vertically keeping it intact. Remove the seeds and pith. 5. Take a shallow frying pan and fry the chilies until light brown and keep it aside for later use. 6. Heat a karahi with 4 tbsp oil in it, put mustard seeds in it and let it crackle, put the cumin, nigella seeds and curry leaves also. 7. Add the peanut paste into it and fry it for five minutes on a low medium heat. Add the garam masala, chili, turmeric, coriander powder and keep frying it until oil separates. 8. Add hot water with tamarind paste into it and bring to a simmering boil. Put the fried chilies into it and let it cook until done. If the curry is thick it can be adjusted adding more hot water 9. Serve it with plain rice, jeera rice or biryani as it is served in hyderabad. Though it's a delicious hyderabadi delicacy but relished all over the country. it's unique and special taste makes it different from other curries.
Ingredients - Biscuit (any butter cookies or digestive cookies ) - 1 pac of 200 g Almond brittle - 1/2 cup Cream cheese - 1 cup Butter - 9 tbsp melted Dulche De Leche - 1/2 cup Vanilla essence - few drops Heavy cream - 100 ml Gelatin - 2 tsp mixed in 3 tbsp of hot water Salt - a pinch Almond brittle - Almond toasted and chopped - 1/2 cup Butter - 2 tbsp Sugar - 1/4 cup Salt - a pinch 1. In a pan heat butter and sugar over a medium heat, stirring in between. 2. Keep stirring the pan and cooking until it is caramelized and turns golden brown. 3. Add the chopped and toasted almonds, vanilla essence and the salt into it. 4. Grease a foil or a plate and pour the mixture over it. Let it sit for 10 minutes and break it into pieces . Store in an airtight container, it's ready to use. Dulce De Leche - Milk full cream - 1/2 litr Sugar - 1 cup vanilla essence - 1/2 tsp 1. In a heavy bottomed pan pour the milk and sugar and bring it to boil. 2. when it comes to boil slow the heat and simmer it in a low heat stirring it occasionally. 3. Keep simmering it until it thickens and caramelizes , stirring it more often to avoid sticking. It will taken almost an hour to reduce it 4. Remove from heat and stir vanilla essence.
Cream Cheese - Full cream milk - 1/2 ltr White vinegar - 2 tbsp Boil the milk in a heavy bottomed pan, when it comes to boil , pour the vinegar and stir it until the milk curdles and is separated fully. Take a fine sieve or a cheese cloth and strain it completely. keep it like that for 15 to 20 minutes until it is completely drained and ready to use. This recipe yields 1 cup of cream cheese. If you want more of it the quantity of milk can be increased. Cheese cake Method - 1. Grind the biscuit in a blender until it resembles fine crumb. 2. Add 9 tbsp butter in it and mix it thoroughly. 3. Take a 6 inch springform tin and grease it with butter. 4. Spread the biscuit crumbs in it evenly and pat it nicely. 5. Put it in the fridge to set until the filling is ready. 6. Blend the cream cheese in a big jar until it is mixed well for 1 minute and is creamy and smooth, add the dulce de leche, whipping cream, gelatin, vanilla essence and blitz it until all are incorporated well. 7. Pour it over the set biscuit crust evenly, sprinkle the almond brittle over it generously. 8. Let it set it in a fridge for 4-5 hours. decorate it with some almond brittle and dulce de leche or whipped cream. It can be garnished with fresh fruits like cherries, kiwi, apple slices etc.
Ingredients - Butter - 75 g Castor or granulated sugar - 1 cup Flour - 1 cup Eggs - 2 Cooking chocolate - 60 g Dark coco powder - 1 tbsp Baking powder - 1 tsp Baking soda - 1/4 tsp 1 Tbsp coffee boiled in 1/4 cup water Walnuts chopped - 4 tbsp
Method - 1. Melt chocolate in a double boiler over a pot of hot boiling water, it can be melted in a microwave too. 2. Beat butter until glossy, add melted chocolate in it and beat continuously until mixed well. 3. Add sugar gradually in it and mix well. 4. Add eggs one at a time beating after each addition. 5. Sift flour, baking soda and baking powder. Add the flour gradually and softly alternating with coffee. 6. Put in the coco powder and chopped walnuts, stir to combine. 7. Grease a baking tin ( i used a 18 cm by 23 cm rectangular tin) and pour in the batter in it evenly. 8. Bake it at 180 degree Celsius for 25 -30 minutes or until baked. 9. A home made scrumptious and delish delight is ready to serve. 10. It can be served hot with vanilla ice-cream in dessert too.
Ingredients - Moong sprout - 150 g Black gram whole ( kala chana) sprout - 50 g Boiled potato - 1 medium Onion medium - chopped Green chilli - 1 chopped Roasted cumin powder - 1/2 tsp Garam masala - 1/4 tsp Red chilli powder - 1/4 tsp Salt - to taste Oil - 2 tbsp + for frying All purpose flower ( maida) - 2-3 tbsp mixed in 1/4 cup water to dip ( should be runny)
Method - 1. Heat a karahi and put 2 tbsp oil in it, fry the onion in it until translucent. 2. Put the sprouted chana in it and fry for few minutes in low heat, add the moong sprout with all the dry masala and salt. Saute it for 5 minutes in low heat until it's dry and soft. Let it cool. 3. Dry grind it coarsely in a grinder. 4. Grate the boiled potato, and mix it nicely with the ground sprouts with green chilli, adjust the salt if needed. 5. Divide the mixture into medium size balls and make tikkis. 6. Take a deep frying pan and heat oil in it. 7. Dip the tikkis into the maida batter and deep fry it in the oil in a batch of 3 or 4. 8 Serve hot with Pudina and dhaniya chutney.
Til (sesame seeds) - 1/2 kg Gud (jaggery ) - 1/2 kg Peanuts - 250 gm Dry Coconut ( desicated ) - 100 g
Method - 1. Take a shallow Frying pan or karahi and dry roast the til on a low heat for few minutes until it slightly changes the colour. Take special care not to over fry it. Replace it in a big plate and let it cool. 2. In the same karahi roast the peanuts too until it just begins to turn brown and is evenly roasted. Take it out and let it cool. 3. Grind the til and peanuts separately in a grinder. 4. Grind the gud also in a grinder. Put 2-3 tbsp ground til along with the gud into the jar to prevent sticking in the jar. 5. Take a big bowl and put all the grounded ingredients into it with the dry coconut. 6. Mix it all nicely until incorporated well. 7. Make small size laddus and store in an airtight jar.
Ingredients - Peanut - 1 cup Rock salt - 1/2 tsp + for adjusting Cumin whole - 1/2 tsp Red chilli whole - 1 Pure ghee/ clarified butter - 1 tbsp water - 2 cups Red chilli powder - 1/4 tsp Pepper powder - a pinch Cumin powder - 1/4 tsp For chat - Curd - 1 cup Sugar - 1 tsp Tamarind ( Imli) Chutney- 1/2 cup Red chilli powder- a pinch Beetroot grated - 1 Pomegranate seeds 3-4 tbsp (optional) Green chilli - chopped 2 tbsp
Method- 1. Boil the peanuts in 2 cup of water in pressure cooker until it's soft and cooked. Peanuts take time to cook, let it whistle for 4-5 times on a medium heat. Drain and keep it aside. 2. Take a frying pan or karahi and put ghee in it, when it's hot put whole chilli and whole cumin and let it splutter. 3. Put boiled peanuts with red chilli powder, pepper and cumin powder, sauté for few minutes. 4. Adjust the salt according to your taste. Keep it aside and let it cool down. How to plate - 1. Beat curd with one tsp sugar and a pinch of rock salt. 2. Take a plate and spread the fried peanuts in it. 3. Spread the curd over it and the tamarind chutney also. 4. Garnish it with grated beetroot, pomegranate seeds and chopped chillies. 5. Peanuts are low in carbs and are excellent source of vitamins, minerals, and protein and are rich energy source. Moreover it's more beneficial as it is not fried but boiled so it can be included in your daily diet while fasting.
Ingredients to pressure cook - Chicken boneless small pieces - 300 g Onion - 2 medium Ginger garlic paste - 2 tsp Garam masala powder - 1/2 tsp Red chilli powder - 1/2 tsp Garlic cloves chopped - 2-3 Ingredients to mix - Potato boiled and grated - 2 medium Onion - 2 chopped finally n shallow fried brown Garam masal - 1/2 tsp Coriander leaves chopped - a small bundle Ginger grated - 1 tsp Green chilli chopped finally - 2 Salt - to taste Method - 1. Heat a cooker and put the chicken boneless pieces along with chopped onion, ginger-garlic paste, garam masala powder, red chilli powder and garlic cloves, sprinkle 3- 4 tbsp water and put it to pressure in a high medium heat. Take it off the heat after a whistle. 2. Open the cooker and check, it should be cooked properly, if there is any water left, keep it on the heat, stir and reduce it until dried completely. Take it off the heat and let it cool. 3. Mince it all in a grinder. 4. Take it out in a big bowl, put the boil and grated potatoes and ginger, chopped coriander leaves and chillies, fried onions, garam masala and salt, mix it all until incorporated well. 5. Take a small ball size mixture on your palm, flatten it and make medium size tikkis. 6. Heat oil in a flat frying pan or tawa and shallow fry the tikkis on both the sides until golden brown. 7. Serve it hot with mint or Coriander chutney.
