Friday, July 17, 2015
This is one more delicacy of hyderabadi cusine which is must for any functions in hyderabad. Chicken is cooked in a slow flame for 45 minutes. The vessel is sealed with dough similar to dum biryani preparation so that steam doesn't escape and chicken is cooked slowly. Here is the recipe:-
Chicken 1 lb
Oil 4 tbsp
Chopped mint 1/4 cup
Chopper Coriander 1/4 cup
Fried onions 2
Green chilly paste (paste of 4 chillies)
Ginger garlic paste 2 tbsp
Curd 1/4 cup
Cinnamon stick 1 inch pc (2)
Shahi zeera 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1 tbsp
Salt to taste
Chirongi and cashew paste (take 2 tbsp of chirongi and 10-12 cashews and make a fine paste)
Lemon juice 2 tbsp
Mix all the ingredients and add 1 cup of water. Keep in the fridge for 3-4 hours.
Take a heavy bottom vessel. Place the chicken marination in it.
Place the vessel on the flame. Seal the lid with dough such a way that the steam should not escape.
Let it be on high for 3 minutes and put it on a medium heat for half an hour.
Then place a pan under the vessel and cook for another 15 minutes.
Serve hot with rice of your choice or rotis.
Sunday, July 05, 2015
Wheat flour 2 cups
Water to make dough
Salt to taste
Ajwain 2 tbsp
Oil for frying paratha
Make a soft dough with flour,salt and water. Let it rest for 1 hr.
Sprinkle dry flour on a board. Take medium size ball and roll into a round disc. Spread oil and sprinkle ajwain. Fold the round disc, first vertically both sides and horizontally both sides. It should look like a square.
Again sprinkle dry flour and roll the square into a 1/2 inch thick roti.
Place a tawa on fire. Spread a tsp oil and place roti on the oil.
Both on the both side flipping the roti couple of times.
Serve hot with any curry of your choice or just plain curd/yogurt and mixed pickle.