Hyd Biryani Blog

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Tomato Keema (Tomaito Kema)

Ingredients

• ½ kg. minced beef
• 250 grm. Potatoes (cut in small pieces)
• 250 grm. tomatoes (remove skin and chop)
• 1 onion (large size)
• 6 tbs. oil
• 6 whole black pepper (Kali Mirch)
• 6 cloves1 black cardamom (Bari Ilaichi)
• 1/4 tsp. cumin seeds (Zeera)
• 1 tsp. coriander (Dhaniya) powder
• 1 tsp. salt (according to taste).
• ¼ tsp. turmeric (Haldi) powder
• ¾ tsp. chili (Lal Mirch) powder
• 1 tsp. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• ½ tsp. garam masala powder

Instructions

1. Finely chop the onion and sauté in oil until light brown.
2. Add all the spices and finely chopped tomatoes.
3. Cook on medium heat till water is almost dried.
4. Add mince meat mix and dry the water again.
5. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
6. Add tomatoes and cook till they are done and water dries.
7. Sprinkle garam masala powder.
8. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
9. Serve with naan or boiled rice.

Serving: 4 to 5 persons

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Baingan ka Bharta (Bangan ka Bhurta)

Ingredients

• ½ grm. eggplant (Bengan
• 1 tsp. cumin seeds (Zeera)
• 2 spring onions
• 2 tbs. tamarind (Imli) paste
• 1 tsp. salt (according to taste)
• ½ tsp. chili (Lal Mirch) powder
• 4 tbs. oil
• ¼ tsp. turmeric (Haldi) powder
• 3-4 tbs. yogurt
• 2-3 green chilies – chopped
• 2 tbs. mint (Podina) leaves – chopped
• 1 tbs. lemon juice
  

Instructions

1. Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
2. Put the hot eggplant in a bowl of water and remove the skin.
3. In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn).
4. When ready it will come in a ball shape and will turn light brownIt can be served with rice, chapati or as salad when cooled.

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Tikka Boti (Tika Botti) Recipe

Ingredients

• ½ kg cubes of beef
• 2 tbs. raw papaya (grinded)
• ½ tsp. ginger (Adrak) paste
• ½ tsp. garlic (Lehsan) paste
• ½ tsp. salt (according to taste)
• 2 tbs. yogurt
• 1 tsp chili (Lal Mirch) powder or1 tbs. chopped green chilies

Instructions

1. Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
2. Leave to marinate for 5-6 hours preferably overnight.
3. Grill/barbeque over charcoal.
4. Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.

Serving: 2 to 3 persons

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Khubani ka Meetha (Khoobbani ka Mitha) Recipe

Ingredients

• 250 grm. Dried Apricot
• 2 cups water
• 3 tbs. sugar
• ½ liter milk
• 2 tbs. sugar for custard
• 2 tbs. custard powderFresh cream

Instructions

1. Presoak the apricot preferably overnight.
2. Remove the pits and take out the almond from inside the pit and keep aside.
3. In a pot boil the apricot with 2 cups of water.
4. Add the 3 TBS of sugar to this water.
5. When the quantity of the water is reduced to 1-cup remove from heat.
6. Cool and grind to a paste that is neither too thick nor too fine.
7. Add the almonds that were removed from the pits to this pulp mixture.
8. In another pot prepare the custard either according to instructions on the custard powder packet or according to the following.
9. Take ½ liter of milk. Bring to the boil.
10. Add the 2 TBS of sugar.
11. Meanwhile mix the 2 TBS of custard powder with a few TBS of milk and add to the boiling milk stirring constantly otherwise it will coagulate.
12. Cook for a few minutes till it thickens slightly.
13. Remove from heat and cool.
14. Now in a dish you can do either one of the following
15. 1. Add the custard then top off with a layer of the apricot pulp and then with a layer of fresh cream. OR
16. 2. Add a layer of custard then a layer of apricot one on top of the other.
17. Then add a final layer of fresh cream.Serve chilled.

Serving: 2-3 persons

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Imli ki Chutney (Imlee ki Chatni) Recipe

Ingredients

• 250 gms. tamarind (Imli)
• 2 cups sugarSalt according to taste
• 1/2 tsp chili (Lal Mirch) powder
• ½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions

1. Soak the imli in lukewarm water so that it softens.
2. Rub well to remove the seeds.
3. Strain out all the juice into a container.
4. Put on low heat and bring to boil.
5. Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
6. A small piece of ginger can be added and later removed for an extra flavor.
7. When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).

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Raan Roast (Leg Piece Rost) Recipe

INGREDIENTS

• Mutton leg(Raan) 1
• Yogurt 250 gms
• Milk 1/2 cup
• Saffron 1/2 tsp
• Oil 4 Tbsp
• Mixed hot spice(Garam Masala)1 tsp
• Salt to taste
• Ginger 2 inch piece(finely chopped)
• Garlic 6 cloves(finely chopped)
• Crushed chillie flakes 1 Tbsp or to taste
• roasted cumin seed 1 tsp (grinded with knife)
• onion whole 1
• green chillies 5-6
• spring onion 2

COOKING DIRECTIONS

1. Warm half cup milk in pan and add saffron in it stir well.
2. Take raan ,make cut mark on both sides with the help of knife and rub mixed hot spice (Garam Masala) on both sides and leave for 10 min
3. Take a bowl add Yogurt, Salt, Ginger, Garlic, Oil, diluted Saffron (from step 1), Red Chille flakes, Grounded Cumin and mix
4. Pour the solution from step above on Mutton Leg and rub well.(Leave it for another 15 min)
5. Put the Mutton Leg in baking tray and just place onion,spring onion and green chillies on top and now put in oven 180 degree for 12 min Change the side of Mutton Leg and let it bak for another 12 min
6. After 12 minutes take the leg out and pour all juices from the baking tray to another pan and put the Leg in a serving plate.
7. Garnish
8. Strain out Blend the Onion, Green Chillies and Spring Onion in a blender.
9. Add the blended Onion, Green Chillies and Spring Onion back to the Juices and put it to Bake until it turns into a thick suace
10. Once ready pour this sauce on the Mutton Leg
11. It's ready to be served

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