MUTTON DOPYAAZA-LAMB COOKED IN PLENTY OF ONIONS AND RAW MANGO!!!

This dish is cooked in onions which are twice in amount of the meat used hence the name "Do-pyaza",it dates back to mughal period.At present it forms a important part of  Hyderabadi cuisine,a sour agent is added in the form of raw mango,lime juice to give it the tangy flavour.The sweetness of onions n tangy agent added gives the dish a taste to die for.
Heres the recipe:

Cooking time:1hr.
Preparation time: 20mins
Serves- 7-8persons.

Ingredients:

• Mutton- 1kg(you can use beef,chicken).
• Ginger paste-1tsp.
• Garlic paste- 1tsp.
• Ghee- 1/4cup.
• Onions-3 cups( little thick slices).
• Raw mango- 2no(medium sized- thinly sliced).
• Garam masala powder-1tsp.
• Turmeric powder-1/4tsp.
• Corriander powder-2tsp.
• Red chilli powder- 1tsp.
• Green chillies -2 -3nos (slit )
• Corriander leaves- 2tbsp
• Salt to taste.

Cooking Method:

• Wash the mutton thoroughly and take out all the excess water.
• Heat ghee in a pan and add the onions and saute till translucent now add ginger and garlic paste and stir for a minute.
• Add the mutton pieces and salt,on a medium flame keep stirring till water left by the mutton is fully absorbed.
• Now add all the spices.along with 2cups of water,cook covered for about 20-30 mins till mutton becomes tender.

Note: to cut down the time u can pressure cook at this stage.

• In the final stage add raw mango and corriander leaves and cook covered for another 10mins.
• Serve hot with rice or rotis or any bread.

Haleem-Blend of Meat slow cooked with wheat,lentils and spices!!!

This traditional dish is a blend of wheat, meat,lentils and spices and is slow cooked for atleast 7-8hours which results in a paste and sticky like consistency,It is especially prepared in the Muslim countries during Ramadan and Muharram months and relished by all.It is high on calories and therefore, is a nice way to break the month-long fast of Ramadan. Hyderabad is famous for its haleem,Be it parties,marriages and any get together,haleem is on the menu,haleem of  Pistahouse is very famous,with a dash of pure ghee n squeezed lemon it tastes divine.Its a complete meal but served as an appetizer. Many people have this with tandoor naan and boiled eggs.But with or without it,this dish is great in itself.So try it out ,I bet u all will love it!!Here is my version:



 Cooking time- approx 1 hr
 Preparation time-20 mins
 Serves- 4 to 5 persons




Ingredients:

• Boneless pieces of chicken/lamb/beef-500gms
• pounded wheat-250gms
• Ginger-Garlic paste-4tsp
• White lentils/urad daal-100gms
• Split bengal gram/chana dal-50gms
• Red Chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Yoghurt-200gms
• fried onions-1 cup
• Garam Masala powder- 1 tsp
• Black Pepper powder-1 tsp
• Whole garam masala- 1" cinnamon stick,2 cloves,1/4 tsp shahjeera,2-3 cardamom
• Ghee-1/2 cup
• fresh coriander-1/2 cup
• fresh mint-1/4 cup
• green chillies-5-6
• lemon juice-1tsp
• Cooking oil-1/2 cup
• medium-sized onion chopped-1
• Salt to taste

Cooking Directions:

• Clean the lamb/chicken/beef,trimming all the excess fat.Mix the lamb/chicken with chopped onion, 1tsp of Ginger-Garlic paste,salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp tumeric n pressure cook it for atleast 25-30 mins,5 mins on high flame and rest on a slow flame.Cool and shred the meat.keep it aside.
•  Boil the cracked wheat along with lentils,1tsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper powder.when this mixture is cool mash it lightly with a hand blender for a few seconds. 
•  Heat oil in another container add the whole spices,2 tsp ginger n garlic paste,the cooked and shredded lamb/chicken,remaining green chillies, fresh coriander n mint leaves and saute for few minutes.Add yoghurt and remaining garam masala powder and black pepper powder saute for another 10 min till oil starts to float on top.remove half of this oil n keep it aside.Add water and bring it to a boil.Add ghee and the cooked Wheat and mix well.Add salt to taste.let this simmer for 30 mins.keep stirring in between else it sticks to the bottom.
•     Serve hot Garnished with fried onions, cashew nuts.And on top put little oil(the floating oil which was taken out)

This goes to Mona's event.

DAHI KA KEEMA-MINCED MEAT COOKED IN YOGURT AND CASHEWNUTS!!!

DAHI KA KEEMA-This dish is a very tasty preparation of minced meat cooked in yogurt,spices and cashewnuts making it rich,have it with Naans,Plain rice,fried rice,etc and it will give its best taste.
I usually serve this with Cashewnuts rice,the combination goes very well.Try it out and you all will love it.
Heres the recipe:

Cooking time:30mins
Preparation time:10mins
Serves:5

Ingredients:

• Minced lamb or beef meat/Keema-500gms
• Yogurt-1cup
• Onions(sliced)- 1no(large size)
• Ginger paste-1/2tsp
• Garlic paste- 1/2tsp
• Red Chilli powder- 2tsp
• Garam masala powder- 1tsp
• Green chillies- 5-6no
• Cashewnuts- 10no
• Corriander leaves/Cilantro/Kotmir(chopped)-1/4cup
• Mint leaves/Pudina(chopped)- 1/4cup
• Salt to taste
• Ghee/Oil- 1/2cup

Cooking method:

• Clean and wash the meat.Put it in a sieve squeezing out excess moisture.
• Grind cashewnuts to a fine powder and blend it with yogurt to a smooth paste.
• Heat oil in a pan and fry the onions till golden brown,add ginger and garlic paste and saute it for a minute.
• Now add the yogurt and cashewnuts paste,red chilli powder and the minced meat.Add 1/4 cup water and cook for 10mins stirring  till all the moisture evaporates.
• Now add whole green chillies,salt,garam masala powder,chopped mint leaves and corriander leaves with 1/2 cup water and cook it covered for 15 mins on a very slow flame.
• Serve hot with Cahewnuts-Rice or your choice of accompaniment.
  
  

KOFTA CURRY-MEAT BALLS IN YOGURT GRAVY FRAGRANT WITH CARDAMOM!!!

KOFTA CURRY-made with the basic kofta in a rich gravy of cashewnuts,yogurt and spices and herbs.Its a very exquisite and popular recipe served with rice and naans.
Heres the recipe:

Cooking time:30-35mins
Preparation time:10mins
Serves:5-6

Ingredients:

• Koftas(see this recipe)-15
• Yogurt- 1 1/2cups
• Tomatoes-2no
• Cashewnuts-10
• Coconut powder-1/4cup
• Red chilli powder-1tsp
• Green chillies-2no
• Dhanya powder-1tsp
• Ginger and garlic paste- 1tsp
• Turmeric powder/Haldi- 1/4tsp
• Cardamom powder/Elaichi-1/2tsp
• Corriander leaves(chopped)-1/4cup
• Salt to taste
• Oil-1/2cup

Cooking method:

• Prepare the koftas according to this recipe and keep them aside.
• In a grinder put tomatoes,cashewnuts,yogurt,coconut powder and all the ingredients except corriander leaves and grind to a very fine paste.
• In a deep pan heat oil and add the paste along with 1/2cup water and cook for atleast 15mins till oil separates from the mixture.
• Now put the koftas which are shallow fried in the gravy,coriander leaves and add water,Add water according to the desired consistency.
• Cook covered for atleast 10mins on a very slow flame.
• Serve hot with rice or naan.

KOFTAS-MEAT BALLS WITH SPICES AND HERBS!!!

KOFTAS-are very middle-eastern dish made with meat which is ground and spices and herbs added to it and shaped in to balls and then fried.The meat used can be of lamb,beef,chicken  and fish.There can be many variations of it one can make it from vegetables also,for those who dont consume meat.
These Koftas can be put in various gravies and rice dishes or can be just eaten with naans.
Heres the recipe for basic koftas which you can use in gravies and any dish.

Cooking time:30mins
Preparation time:20mins
Serves:4-5


Ingredients:

• Lamb meat(finely ground)-500gms
• Ginger paste-1tsp
• Garlic paste- 1tsp
• Red chilli powder-1tsp
• Green chillies(chopped)- 4no
• Turmeric powder/Haldi- 1/4tsp
• Garam masala powder- 1tsp
• Onions(chopped)- 1no
• Corriander leaves/kotmir/dhanya(chopped)- 1/4cup
• Mint leaves/Pudina(chopped)- 1/4tsp
• Salt to taste
• Oil for shallow frying

Cooking method:

• Wash the meat and put in a strainer,squeeze out all the excess water else the koftas wont bind and break while shaping in to balls.
• Add all the ingredients except oil.Mix well.
• Shape in to balls or any desired shapes.

• Now you can either steam the koftas first and then fry or directly fry them.
• For steaming arrange the koftas on a steamer and steam for 15 mins.
• For frying put oil in a pan and heat it and fry the koftas till golden brown on both sides.
• Serve hot.

Forever-Favourite Mutton Biryani!!!

I think the less said the better for this World-renowned Indian dish.It needs no introduction,originating in Persia,and took many a turns to arrive in India.'The word 'Biryani' originates from the Persian word 'Birian' meaning "fry before cooking".To make Biryani, mutton is fried in ghee and
 par-cooked,cooked (Pakki yakni) or the mutton is kept raw marinating in youghurt and other spices(Kacchi yakhni).Separately,the Rice is par-cooked. The rice and meat are layered (layer of rice on top of layer of meat) in a cookware.The cookware is sealed with dough and Dum cooked (baked) on low heat.One of the most famous variation of this dish is the "Hyderabadi Biryani",originating in Hyderabad,influenced by the Mughals.It's a permanent fixture of the menu across the Globe.There are varieties in this category "Veg-Biryani","Chicken-Biryani","Fish-Biryani","Prawns-Biryani",with variations in the ingredients and the way of cooking them.
I know u all will love this recipe.This recipe is of Pakki Yakhni.Give it a try!!


Cooking Time: Approx 40mins
Preparation time:20 mins
Serves::6 Persons.





Ingredients:
For yakhni

• Mutton- 1 kg
• Yoghurt- 250 gms
• Green chillies(broken in halves-not cut!!)-5-6  
• Red chilli powder- 1 tsp  
• Garam masala powder-1 1/2tsp  
• Ginger n garlic paste- 4 tsp  
• Corriander(chopped)- 1 bunch  
• Mint(chopped)- 1 small bunch  
• Fried onions-1/2 cup  
• Nigella seeds(kalonji)-1/4 tsp  
• Onions (medium sized-sliced)- 1  
• Turmeric powder-1/4 tsp  
• Oil-1/2 cup  
• Salt to taste 

For rice:

• Wole garam masala-1"cinnamon stick,1 tsp shahjeera,8 cardamom,5 cloves 
• Basmati rice-750gms
• Ghee-1/2 cup, 
• Saffron color-1/4 tsp 
• salt to taste

Cooking Method:

• Wash and soak the rice for 30 mins.  
• Clean the lamb n mix all the ingredients and half of the fried onions.If kept for marinating for atleast 1/2 hr,it brings out a better taste. 
• Take oil in a vessel n put the mutton.Add 1 cup water and cook till mutton well cooked.It takes 30 mins for this process.you can add little water if the mutton is not cooked n mixture becomes dry.Finally the meat has to become tender and there should be no water left. 
• In a separate deep vessel put water(for 1 cup rice-4 cups water->this ratio is very good and the rice grains are well cooked n dont stick together),the whole garam masala and salt,bring it to a boil and then put the rice,cook till 3/4th cooked.strain the rice.
•  Now for the finale,grease the vessel with ghee,put 1/4 th cup water,arrange a layer of half of the rice and then put the mutton layer and finally rest of the rice,put fried onions,saffron color mixed in little milk and ghee,put on high flame for just 2-3mins,and then on a very sim flame(u can use a pan n then put the vessel on it to slow cook it) for about 15 mins.while serving mix the rice n mutton layer lightly else the rice grain will break.
•  Serve with Curd Raita.