KADDU KI KHEER- A PUDDING MADE OF BOTTLE GOURD AND DRY FRUITS!!

Kaddu ki kheer- This dessert is a very famous dish of Hyderabadi cuisine.A humble vegetable like Bottle gourd/white pumpkin can be turned in to a rich delectable dessert,prepare it and you will know.A good variation of the traditional kheer.
Heres the recipe:
Cooking time:40mins.
Preparation time:15mins
Serves:8-10persons.

Ingredients:

• Bottle gourd/White pumpkin/Lauki-300gms
• Milk-1litre
• Sugar-3tbsp
• Cardamom powder/Elaichi powder-1/2tsp
• Sabudana/Tapioca pearls-2tbsp
• Basmati rice-3tbsp
• Condensed milk-3tbsp
• Almonds/Badam-8 no(chopped)
• Cashewnuts/Kaju-10no(chopped)
• Pistachios/Pista-10no(chopped)
• Green color-2 drops(optional-I dint use)

Cooking method:

• Wash and soak the rice in water for atleast half an hour and then grind to a coarse paste with little water.Keep it aside.
• Soak the sabudana in water for 15-20mins.Drain and keep aside.
• Grate the pumpkin.keep aside.
• In a deep pan Boil milk,once the milk comes to a boil add the rice paste and cook for about 5-6 mins on a medium flame stirring occasionally to avoid burning and sticking to the bottom.
• Now add the grated pumpkin  and cook for another 5 mins.keeping the flame always medium.and stirring occasionally.
• Add sabudana and cardamom powder and cook for another 10mins.
• At this stage the pudding will be thick and all the ingredients well cooked,if its too thick you may add 1/2 cup of milk.
• Add condensed milk,sugar and chopped dry fruits(keep little for garnish) and the green color if u r using.Stir and cook for another 2 mins.turn off the flame

NOTE:IN ANY SWEET PREPARATION ALWAYS ADD SUGAR TOWARDS THE END THIS AVOIDS BURNING AND STICKING TO THE BOTTOM.

• Chill and serve garnished on top with dry fruits.

    

KEEMA ALOO CURRY-MINCED LAMB MEAT WITH POTATOES

Keema aloo-is a very satisfying meal,You can categorize it as an exotic gourmet dish or a very simple homely dish,any which ways its very fulfilling and a treat to your taste buds.Serve it with rice,khichdi,bread,chapatis,etc and enjoy.

Heres the recipe.

Cooking time:20-25mins

Preparation time:15mins

Serves:6 persons

Ingredients:

• Lamb mince-500gms
• Potatoes/aloo-250gms(cut in halves or medium chunks)
• Onions/piyaz-1no large(sliced)
• Tomatoes/tamatar-1no large(sliced)
• Ginger and garlic paste/adrak n lehsun paste-2tsp
• Red chilly powder/lal mirch-1tsp
• Green chillies/hari mirch-4no(slit)
• Turmeric powder/haldi-1tsp.
• Corriander powder-1tsp
• Garam masala powder-1tsp
• Whole cumin seeds/zeera-1/2tsp
• Corriander leaves-2tbsp(chopped)
• Salt to taste
• Oil-2tbsp.

Cooking method:

• Wash the mince thoroughly and squeeze out all the excess water.keep aside.
• In a deep pan heat oil add onions and saute till they turn transluscent now add cumin seeds and ginger and garlic paste and saute for another minute.
• Add potatoes and mince meat and cook for about 7-8 minutes till water from the meat is absorbed and the mixture is dry,you have to keep on stirring in between to avoid burning.
• Now add tomatoes,green chillies and all the spices  with 1 cup of water,cover and cook on a medium flame for about 10-15minutes,the tomatoes will become soft and pulpy and all the spices cooked perfectly at this stage.
• Add little water if you want a little gravy and add corriander leaves,simmer for about a minute and switch off the gas flame.
• Serve hot.

POTATO AND CHICKEN PATTIES/CROQUETTES!!!

Croquettes-This is a great finger food with the main ingredient being potatoes combined with any meat or vegetables shaped in to patty and  normally deep fried but you can even bake it or shallow fry it.They are usually oblong in shape but one can give it any shape they want.
Heres the recipe:
Cooking time:30mins
Preparation time:30mins
Serves-6 persons

Ingredients:

• Chicken mince-500gms
• Potatoes/aloo- 3 (big ones)
• Corriander leaves/dhanya/kotmir-1/2 cup chopped
• Black pepper powder-1tsp
• Red chilli  powder/lal mirch powder-1/2tsp
• Ginger paste/adrak paste-1 tsp
• Garlic paste/lehsun paste- 1tsp
• Turmeric powder/haldi-1/2 tsp
• Eggs - 2 ( If  one doesnt want to use eggs then add 2tbp of cornflour to the potato mixture)(I dint use eggs)
• Salt to taste
• Oil for shallow frying.

Cooking method:

• Pressure cook or boil  the potatoes till soft ,when cool mash them finely,Add corriander leaves,black pepper powder and salt(Add cornflour also if one doesnt want to use eggs).keep aside

Note:after the potatoes are cooked remove immediately from water else they will become sticky and you cant shape them.

• In a pan put 1 tsp oil Add chicken mince,ginger paste,garlic paste,red chilly powder,turmeric powder and salt and cook till the mixture is cooked thoroughly and dry.cool.
• Beat the eggs with a pinch of salt.keep aside.
• To make the patties take a small round of the potato mixture,flatten and fill with 1tbsp of the chicken mince and  cover them nicely and flatten them.
• In a pan warm the oil,dip each patty in  eggs mixture and shallow fry them till golden brown on both sides.
• Serve hot and enjoy.

BROWN RICE-BAGHARA CHAWAL!!!

This dish is a normal rice Or Basmati rice cooked in onions and whole spices which gives a great taste and fragrant aroma,It's a great accompaniment for any curries.This dish is also part of Hyderabadi cuisine.
Heres the recipe:
Cooking time:25mins
Preparation time:10mins
Serves-6

Ingredients:

• Basmati rice- 3cups
• Onions/Piyaz-2 no(medium-sliced)
• Ginger paste/Adrak paste-1tsp
• Garlic paste/Lehsun paste-1tsp
• Whole spices- Green cardamom/hari elaichi-6,Bay leaf/Tez patta-2,Cinnamon stick/Dalchini-2"inches,Caraway seeds/shahjeera-1tsp.
• Oil-3tbsp
• Salt to taste.

Cooking method:

• Wash and soak the rice for atleast 30mins.keep aside.
• In a deep pan heat oil add sliced onions and cook till golden brown now add ginger paste,garlic paste and all the whole spices and stir for another minute.
• Now add  6 cups of water and salt and let it boil.When the water starts boiling put the rice(drain all the water in which you have soaked the rice).mix well,cover and let it cook on a medium flame for 4-5minutes,now stir again delicately else the rice grains will break.and cook for another 3minutes. after this the water will be fully absorbed and rice 3/4th done,If you find the rice is still little uncooked then add 1/4th cup of water,cover and let it cook on a very sim flame for 10minutes.
• Ready to serve with any curries.