Hyderabadi Mutton Biryani with Mirchi ka Sallan

I am not from Hyderabad and I hated the biryani they used to serve during wedding before moving to Hyderabad. And Hyderabadis are very good at making thier Biryani and yes even now I am not a very big fan of biryani but now that I make it at home I can control the spices the way I like it. Cause I am not a very big fan of Garam Masala Spices and anybody who has read a few recipes on my blog would know that

                     Anyway, any Muslim marriage you go to in Hyderabad will have three items for sure on thier menu. 1)Mutton Biryani 2) Mirchi Ka Salla 3) Qhubani Ka meetha. So here you are...Hyderabadi feast for your household

Hyderabadi Mutton Biryani (Rice baked with spicy lamb curry)

Serrano chilly

Hyderabadi Mutton Biryani

Ingredients (1) :

1. 2 lb lamb bone-in cut into big chunks
2. 1 teaspoon each of salt, chilly powder(more if you like it spicy), turmeric, cumin powder, garam masala powder
3. 2 teaspoons coriander powder
4. 1/2 cup plain yogurt

Ingredients for curry :

1. 1 medium red onion
2. 2 tablespoons oil
3. 1 heaped teaspoon ginger-garlic paste

Ingredients for fried onion :

1. 1 big red onion sliced thin
2. Oil for deep frying or 2-3 tablespoons oil for shallow frying

Ingredients for Biryani:

1. 3 cups Basmati rice cooked till half done and drained
2. 1/2 cup finely chopped cilantro
3. 4-5 green chillies slit
4. 1/2 cup finely chopped mint
5. 1/2 cup fresh lemon juice
6. 1 tablespoon finely chopped ginger (optional)

Marinate the lamb pieces with the ingredients in (1) and set aside atleast for 2 hours. In a pressure cooker heat the oil in the ingredients for curry and fry the onions till they become golden brown. add the ginger garlic paste and fry for 3 minutes. Add the marinated mutton and fry for 5 minutes. Add 1/2 cup water and cook for 2-3 whistles. After the steam escapes open the cooker and simmer if the gravy is too thin

Cook the rice till half done. Drain and set aside

Fry the onions and set aside

Ready all the ingredients for biryani

In a oven proff dish layer the rice top it with curry, toped with cilantro and mint and topped with fried onions and lemon juice. Repeat the layers. (There should be atleast 2 layers of all the ingredients)

Cover and bake at 350 degrees for 50-60 minutes. Enjoy your hyderabadi biryani with Mirchi ka Sallan and Dahi Raita

Mirchi Ka Sallan (Green chillies in a tangy sauce)

Mirchi ka Sallan

Ingredients:

1. 1/2 lb serrano chilly
2. 1/4 cup oil
3. 1/2 cup toasted sesame seed ground to powder
4. 2 cup thick juice from a medium sized lemon sized tamarind
5. 1 teaspoon salt, brown sugar or jaggery
6. 1/2 teaspoon turmeric, roasted methi (optional)

Wash the chillies and pat them dry. Make a straight slit on one side and if possible remove the seeds so as to reduce the heat.

Heat the oil in a pan and fry the chillies and be very carefull as they like to spit hot oil. Fry till they change color. Drain most of the oil.

Add the tamarind juice and salt , turmeric and sugar and bring to a boil. Simmer covered for 10-15 minutes until the chillies get cooked. Add the ground sesame and methi and continue cooking uncovered for 5-8 minutes. Enjoy hyderabadi mirchi ka sallan

Pan fried chicken thighs with Silky Carrot Masoor dal

My mom used to make the most amazing chicken fry. In India, atleast in the olden days i.e before the giant super and hyper markets invaded , we could go to the butcher and get fresh chicken and ask him to cut it the way we want it. So we would get the whole chicken cut up into pieces and she would pan fry it in a very easy and amazing chicken fry. This fry is great with boneless, skinless pieces too, but today I made it with chicken thighs and they were thick so I had to finish them off in the oven

                     To go with it I made a silky carrot masoor dal which turned out amazing. I served it as soup to my li'l boy and as a side dish with the chicken and rice for others.

Pan fried Chicken thighs (Marinated chicken thighs fried with Onions)

Pan fried chicken thighs





Ingredients:

1. 6 chicken thighs or drumsticks or 3 boneless skinless chicken breasts cut into medium chunks
2. 1 big onion or 2 medium onions sliced thin
3. 2 tablespoons cashew pieces
4. 3-4 tablespoons oil
5. 3 cloves, 1 inch cinamon stick, 1 cardamom pounded roughly

Ingredients for marinade:

1. 1 teaspoon each of salt, chilly powder, coriander powder, cumin powder, ginger-garlic paste
2. 1/2 teaspoon turmeric

Marinade the chicken with the ingredients for atleast 2 hours.

Heat oil in a non-stick pan till it gets very hot. Carefully place the chicken pieces into it and fry till the pieces get a nice golden crust. Drain and set aside. Add the onions to the same pan and fry till they start changing color. Add cashew and pounded garam masala and fry for a few more minutes. Add the chicken back to the pan, reduce heat and cover and cook for 10-15 minutes or until the chicken is fully cooked*.

*If you have thick pieces like I did today, place them in a oven safe sheet and bake further at 350 degrees for 20 minutes. Top it with the fried onions and serve

Silky Carrot Masoor Dal (Red lentils with carrot and spices)

Silky carrot masoor dal

Ingredients:

1. 1 large carrot
2. 1 cup masoor dal
3. 2 heaped teaspoons dried mango powder (amchur powder)
4. 3/4 teaspoon each of salt, coriander powder
5. 1/2 teaspoon each of turmeric, cumin, grated garlic,
6. 1/4 cup finely chopped onions
7. 1 green chilly chopped
8. 1 table spoon oil or ghee
9. 2 bay leaves
10. Coriander for garnishing

Pressure cook the masoor dal with carrot and grind them to a smooth paste.

In a pan heat the ghee or oil and fry the cumin and bay leaves till they start to splutter. Add onions and green chillies and garlic and fry till the onions become soft. Take the bay leaves out and add all the spices and fry for a couple of minutes. Add the ground dal paste and 3 cups of water and bring to a boil. Simmer for 5 minutes. Garnish with cilantro and serve as soup or as a side dish with rice or roti

Pecan Pie

The other day we went shopping at Costco...you know the giant store where all the items come in giant quantities and packages. Hubby dear picked up a huge packet of Pecans and he wanted me to make a Pecan Pie.

              And it turned out to be amazingly yummy and if you top it with Ice cream thats even more delicious

Delicious Pecan Pie (American classic pie with Pecans)

Pecan Pie

Individual Pecan Pie

Ingredients: For Filling

1. 11/2cups pecans
2. 3 eggs
3. 11/4 cup dark corn syrup
4. 3/4 cup sugar
5. 12 sachets of splenda (use 1/2 cup more sugar otherwise)
6. 2 tablespoons butter melted

Ingredients: For Crust

1. 11/2 cup all-purpose flour
2. 1 tablespoon brown sugar
3. 1/2 teaspoon salt
4. 1/2 cup butter chilled or 1 log
5. 1/4-1/3 cup very cold water

Sift the flour with salt and sugar. Cut butter into the flour and mix with your hand until no large lumps remain. Add water one tablespoon at a time and mix until the dough comes together. Roll it into a ball and place it into plastic wrap and refridgerate for 30 minutes.

Sprinkle some flour on the counter and on top of the dough and roll it into 10 inch 1/4 inch thick sheet. Place it into a 8 inch pie container and put it int the fridge

Mix all the ingredients of the filling except pecan and stir to combine.

Place the pecans on the pie crust and add the filling and let the pecans float to the top.

Bake at 350 degrees for 60 minutes. The pie will rise like a bubble. Set it on the counter to cool for 30 minutes. Serve as is or topped with whipped cream or ice cream

Makes one 8 inch Pecan Pie

Cabbage Paneer Fry with Tomato Moong Dal

I was searching for some recipes with Cabbage and all I found was same old same old curries and fries. I didn't want to cook any of them. So I made up my own curry-fry with Cabbage and Paneer and it turned out to be one of my best. Here is it for your table

Cabbage Paneer Fry (Simple Cabbage and Cottage Cheese Stir fry)



Cabbage Paneer Fry



Ingredients:

1. 1/2 medium cabbage (about 4 cups finely shredded)
2. 1 cup paneer pieces(1 inch long and 1/4 inch thick)
3. 1/2 teaspoon each of Kalonji, salt, turmeric
4. 3 dried red chillies
5. few curry leaves (optional)
6. 2 tablespoons mustard oil (or any other vegetable oil)

Here is How to make Fresh Paneer
In a pan heat the oil till smoking hot (if using mustard oil) and reduce heat to medium and drop kalonji to it and fry for 2-3 minutes. Add dried red chillies and curry leaves if using and fry for a couple of minutes. Add cabbage and salt and cover and cook for 10-15 minutes. Add the rest of the ingredients and fry for 5 minutes. Serve hot

Serve with rice and Tomato Moong Dal 

Ande ka khatta and Anda Jhinga Khatta

Somedays when I don't feel like making any decisions about what to cook or when I am not feeling up to cooking  too much I make this Egg in Sour gravy. This is one of the most easy and delicious dishes which you can serve with rice. You don't have to think about any other side dish to go with it as it has eggs in it. So dinner is ready
              Here I am also writing one other variation of this dish with shrimp called Andhra Kodiguddu Royyala Pulusu in Telugu and it too tastes great.

Ande Ka khatta (Eggs in Tamarind gravy)

Ande ka Khatta

Ingredients:

1. 6 eggs hard boiled and peeled
2. 1 medium large onion chopped
3. 2 small or 1 large green chilly slit
4. 3 cups juice from a lemon sized tamarind
5. 1 teaspoon salt or to taste
6. 1/2 teaspoon chilly powder, turmeric, cumin
7. 2 tablespoons oil divided

In a pressure cooker heat 1 tbsp oil and fry the cumin for 4 minutes. Add onions and fry till tender. Add the powders and fry for a minute. Add tamarind juice, and cook for 3 whistles (This is just a fast way for me. Cook in a heavy bottomed pot for 15 minutes)
Heat one tablespoon oil. make some cuts in the eggs and fry them for 5 minutes stirring constantly. If you don't cut the eggs they will burst in your face. Be very careful.
Add these eggs to the tamarind juice and simmer for 10 minutes. Garnish with cilantro and serve with hot fluffy rice

Anda Jhinga Khatta (Egg and shrimp in Tamarind sauce)

Anda Jhinga Khatta



 Ingredients:

1. 6 eggs hard boiled and peeled
2. 1/2 lb medium shrimp peeled and deveined
3. 1 medium large onion chopped
4. 2 small or 1 large green chilly slit
5. 3 cups juice from a lemon sized tamarind
6. 1 teaspoon salt or to taste
7. 1/2 teaspoon chilly powder, turmeric, cumin
8. 1 teaspoon ginger-garlic paste
9. 2 tablespoons oil divided
10. Few curry leaves

In a pressure cooker heat 1 tbsp oil and fry the cumin for 4 minutes. Add curry leaves and fry for 2 minutes. Add onions and fry till tender. Add ginger-garlic paste and fry for 2-3 minutes. Add the powders and fry for a minute. Add tamarind juice, and cook for 3 whistles (This is just a fast way for me. Cook in a heavy bottomed pot for 15 minutes)
Heat one tablespoon oil. make some cuts in the eggs and fry them for 5 minutes stirring constantly. If you don't cut the eggs they will burst in your face. Be very careful. Drain and set aside.
Add a little more oil and fry the shrimp till they turn pink. Add the eggs and tamarind juice and simmer till the gravy becomes little thick orf till oil separates. Garnish with cilantro and serve with rice

Kidney beans Mushroom Masala

Recently kidney beans have become one of my favourite beans. And before coming to America I didn't know there were a million colors in beans. Mexicans eat as many beans as Indians eat Lentils. And I think they both have virtually the same nutritional value.
                Anyway, I was searching for a recipe to use both the kidney beans as well as mushrooms and I found this vegan recipe and I modified it to my taste...you see I am not a vegan

Kidney Beans Mushroom Masala (Red Kidney beans and Mushrooms curry)

Kidney beans Mushroom Masala

Ingredients:

1. 1 big can of red kidney beans drained and rinsed
2. 1 10oz package of mushrooms cleaned and sliced
3. 1 medium onion chopped
4. 1 large tomato chopped
5. 1 green chilly chopped
6. 1/2 cup milk
7. 1/2 teaspoon each of salt, chilly powder, turmeric, cumin, garam masala powder, ginger-garlic paste
8. 2 tablespoons oil

In a pan heat the oil and add the cumin and fry till they start to splutter. Add the onions and fry till they become tender. Add green chillies and ginger garlic paste and fry for a couple of minutes. Add mushrooms and fry for 3-4 minutes. Add tomatoes and cook till they get pulpy. Add all the powder ingredients except salt and fry for a minutes. Add the beans and save 1 tablespoon. Cover and cook for 10 minutes. Mash the saved beans and add it to the pot along with milk and simmer for 10 minutes. Garnish with cilantro and simmer till the gravy becomes a bit thick. Serve with roti

Roti
Kalonji Roti
Roghni Roti
Cabbage Paratha

Kheema fried rice with Kadhai Paneer

The last post I posted was for Kheema Mutter which I made for relatives in a hurry. And in a hurry they were and they didn't eat as much as I anticipated and I had a quite a lot of rice and Kheema Mutter left over. So I made a delicious fried rice with them and I served it with one of the most amazing paneer dishes-Kadhai Paneer

Kheema Fried Rice (Fried rice with ground lamb)

Kheema Mutter

Kheema Fried Rice

Ingredients:

1. 2 cups cooked Kheema Mutter
2. 3-4 cups of cooked rice (11/2-2 cups or uncooked rice)
3. 1/2 teaspoon each of cumin, salt, fresh ground black pepper
4. 1 tablespoon each of butter, oil
5. 1 large leek chopped
6. 1/2 cup chicken stock
7. 2 tablespoons worcestershire sauce

In a pan heat the butter and oil and fry the cumin for 3-4 minutes. Add chopped leeks and fry for 5 minutes. Add the kheema mutter , salt, pepper and stock and bring to a boil. Add the rice and stir to combine. Cover and cook on medium low heat for 5 minutes. Garnish with a generous amount of cilantro stir well and cover and cook for 5 more minutes. Serve as is or with Kadhai Paneer

Kadhai Paneer (Cottage cheese cooked in a wok along with Bell Pepper)

Kadhai Paneer

Ingredients:

1. 200gms of paneer brick cut into long strips 1/2 cm thick and 2 inches long
2. 1 red bell pepper cut into equal sized strips as paneer
3. 3 tablespoons oil divided
4. 1 medium onion ground to paste
5. 1 inch ginger ground to paste along with onion
6. 2 medium or 1 large tomato ground to paste
7. 3 bay leaves
8. 1 teaspoon each of salt, chilly powder
9. 1/2 teaspoon garam masala

Here is how to make Fresh paneer
In a pan heat 1 tbsp oil and fry the paneer pieces for 5-7 minutes. Drain and set aside. Add the remaining oil and fry the onions till raw smell dissapears and the paste starts to get brown. Add the powders and stir well. Add tomato paste and cook covered for 5 minutes. Add capsicum or bell pepper and paneer and 1 cup of water cover and simmer for 10-15 minutes. Garnish with cilantro if desired, serve with roti or plain rice or with any fried rice