Hyderabadi Chicken Dum Biryani

A royal recipe straight from the erswhile Nizami kitchen of Hyderabad :)

Ingredients:

For Chicken:

• 1 kg Chicken (leg and breast pieces)
• 2 medium sized onions sliced
• 1 cup curd
• 2 tbsp lemon juice
• 2 tbsp Coriander Powder
• 2 tbsp Garam Masala Powder
• 1 tbsp Turmeric Powder
• 1 tbsp Red Chilli Powder
• Salt---as per taste

For Rice:

• A small Muslin Cloth
• 2-3 Black Cardamoms, 2-3 Green Cardamoms, 2 inch Cinnamon Stick, 1 Bay Leaf, 1 nos. Mace
• Black Cumin seeds
• 2-3 tbsp Ghee
• 2 Cups Rice
• 1 tbsp Salt

For Garnishing:

• 1/2 cup Raisins
• 1 tbsp Saffron mixed in warm milk
• Fried Onions
• Coriander and Mint leaves (optional)
• Rose Water(optional)

For Dum:
A mound of dough


Method:

• Mix all the spices and curd with the chicken and referigerate the marinated chicken overnight
• Now heat some Oil in the Pan and cook the chicken till its half done. You will know its half done when you poke the chicken with a fork and the fork will go in easily but the flesh will not fall off the bone
• Now tie all the solid spices mentioned above in the muslin cloth
• Boil water in a Pan and add the muslin cloth , Black Jeera and Ghee and Salt in the water
• Add the rice and boil till the rice is also half done (Remember the rice should be soaked atleast 30 mins before boiling)
• Now Drain the excess water and keep the rice aside
• Now in a deep pan, spread evenly a layer of chicken Pieces and above it a layer of rice
• Sprinkle some raisins, Fried onions, Coriander and Mint leaves and a spoon of Saffron and milk and Rose water respectively.
• Now again put a layer of chicken above this and then rice and repeat the process until all chicken and rice is finished
• Now Put the lid on the Pan and cover it with dough and cook it on Dum for atleast 30 mins

Serve Hot with Raita :)

Kadhi Pakoda...

A staple food that is eaten at many households ideally with boiled rice.

Ingredients:

 For Pakodas:

• 2 large Onions sliced
• 2-3 Green Chillies evenly cut (optional)
• 4-5  tbsp Besan or Gram Flour
• 1 tbsp Red Chilli Powder
• 1 tbsp Corn Flour
• Salt-- as per taste
• Oil--for deep frying

For Kadhi:

• 2 Cups Curd
• 4-5 tbsp Gram Flour or Besan
• 1 tbsp Mustard seeds
• 2-3 dry red chillies
• 7-8 Curry Leaves
• 2 tbsp Turmeric Powder
• 2 tbsp Coriander Powder
• 2 tbsp Garam Masala
• 2 tbsp Lemon Juice
• Salt--as per taste
• Oil--as per taste

Method:

• Mix all the spices in the Gram Flour and make a paste by adding water
• Add the sliced onions and chillies
• Heat Oil in a wok and fry the Pakodas. Set it aside
• Now mix the Gram Flour and Curd in a bowl and beat it thoroughly so that no lumps are formed
• Heat some oil in a Pan and add dry red chillies, mustard seeds and curry leaves and let them splutter
• Now add the gram flour-curd mix in it and stir continuously
• Stirring continuously is very important so that no lumps are formed
• Now while stirring, add all the spices and Salt
• Bring the mixture to boil
• Now add the Pakodas in it
• Now as per your requirement add or do not add water to gain the required consistency
• Add Lemon Juice and adjust Salt

Serve Hot with Boiled Rice :)

Murg Malai Boti

Can be consumed both as a delicious snack or a full fledged meal.

Ingredients:

• 1/2 kg Boneless Chicken cut into cubes
• 1 Cup Fresh Cream
• 1 tbsp Black Pepper
• 1 tbsp Garam Masala
• 2 tbsp Lemon Juice
• Salt--as per taste

Method:

• Mix all the ingredients with chicken and referigerate for atleast 3-4 hours
• Roast the chicken on skewers on Tandoor or Oven till they turn Golden Brown

Serve Hot alone as a Snack or with Buttered Buns and Salad as a meal :)

Daal Bhara Paratha...

Another very tasty and nutritious recipe, very ideal for breakfast.

Ingredients:

• 400 gms Chana Daal
• 2 tbsp Turmeric Powder
• 1 tbsp Garam Masala
• 1 tbsp Coriander Powder
• 1tbsp Mint Paste
• 1 tbsp Red Chilli Powder
• 1 Sliced Onion
• Ghee- as per taste
• Salt- as per taste

Method:

• Cook the Chana Daal in the Pressure Cooker by adding some salt and turmeric powder. Be careful while adding water, only add so much that will soften the Daal without making it watery
• Empty the cooked Daal in a bowl. Add rest of the spices and sliced Onion.
• Adjust the salt by tasting the mixture
• Roll the dough and make the Parathas in the normal manner by filling the Daal mixture

Serve Hot with Curd or Kheer :)

Chicken Handi...

Also known as Murg Handi. There are many variations of this recipe, but I cooked the one closest to the original one after a lot of research :)

Ingredients:

• 1 kg Chicken
• 1/2 cup Curd
• 1/2 cup Fresh Cream
• 2 tbsp Garam Masala
• 1 tbsp Grated Cumin seeds
• 1 tbsp Red Chilli Powder
•  1 tbsp Coriander Powder
• 2 tbsp Lime Juice
• 2 tbsp Ginger-Garlic Paste
• 1  Sliced Onion
• 1 Green Onion
• 2-3 Tomatoes
• Salt- as per taste
• Oil- as per taste

For Marination:

• Take chicken in a bowl
• Add the cup of fresh cream in the chicken,1 tbsp Garam Masala, 2 tbsp Lime Juice, a pinch of salt
• Mix them well with the chicken and referigerate for atleast 2 hours

Method:

• Heat Oil in a Pan
• Add sliced onions and Coriander Powder and fry till they turn golden brown
• Add tomatoes and rest of the spices and fry till the oil separates
• Add the marinated Chicken. Cover and cook for 5 minutes
• Add the Green Onions and stir fry until done

Serve with Roti or Rice :)

Garlic Paratha...

Very easy to prepare. Puts a new flavour and twist into the regular paratha and makes the meal even more delicious.

Ingredients:

• Wheat flour to make dough
• Garlic Paste (You can use the readymade paste or Mince fresh Garlic)
• Ghee
• Pinch of Salt

Method:

• Prepare the dough by adding the pinch of salt and a tbsp of ghee in the flour
• Heat some ghee in a bowl and add the garlic paste in it. Mix well
• Roll the dough into a paratha and coat the top layer with the garlic-ghee mix
• Now while keeping this layer on top initially, cook it like normal paratha

Serve Hot :)

Chilli Chicken Desi Style....

Although the original recipe is derived from Chinese, but the authentic recipe is very bland and wont appeal to the majority of Indian taste buds and therefore I have put a little desi twist here ( which is blink-and you-will-miss-it :P ) to make it palatable for Desi Janta.

Serves: 4 people
Preparation Time: 25 mins
Cooking Time: 10 mins

Ingredients:

• 700 gms of Boneless Chicken
• 1 Egg White
• 2 tbsp of Pepper Powder
• 3 tbsp of Corn Flour
• 3 tbsp of Soya Sauce
• 1 diced Onion
• 1 diced Spring Onion
• 1 diced Capsicum
• 2-3 Green Chillies
• 1 tbsp of Chicken Masala Powder
• Salt- as per taste
• Oil- very minimal

Method:

• Cut the Boneless Chicken Pieces into small parts
• Add 1 egg white in it
• Add 1 tbsp of Pepper Powder
• Add 2 tbsp of Corn Flour
• Mix these well with the chicken and keep it aside for atleast 15 mins (You can even referigerate it)
• Now Heat oil in a Pan and fry the Chicken Pieces till they are cooked from both sides
• Dont deep fry them, they should only get tender so that they look white from both sides when they are done
• Keep the fried chicken pieces aside
• Now Drain the excess Oil or Heat about 2 tbsp of Oil in another Pan and add diced Onions, Capsicum, Spring Onions and Green Chillies in it
• Stir fry for a minute and then add 1 tbsp of Chicken Masala( this is the Desi twist...in original recipe its not added)
• Add 1 tbsp pf Pepper Powder and stir fry
• Mix 1 tbsp of Corn Flour and Soya Sauce in a bowl of warm water (You can also use Chicken Stock)
• Add this to the Pan, add salt and stir fry for a couple of minutes

You can serve it with Egg Fried Rice, Plain Boiled Rice or Noodles.

Egg Fried Rice

A very tasty and viable alternative when you want a change of taste from the routine daal-roti. I wrote viable because its very healthy and can be used both as snack or a wholesome meal.

Serves: 2
Preparation Time: 10 mins
Cooking time: 10 mins

Ingredients:

• 2 Eggs
• 1.5 Cup Rice
• 1 finely chopped Carrot
• 1 diced Capsicum (Green Bell or Shimla Mirch)
• 1 tbsp Pepper Powder
• Oil- very minimal (about 2 tbsp)
• Salt- as per taste

Method :

• Boil the rice in a Pan or Pressure Cook it till 1 whistle. Keep it aside
• Whip the eggs properly in a bowl. Add a Pinch of Black Pepper Powder and Salt in it
• Put some Oil in a Pan and cook an omelette. Set it aside
• Wipe the Pan with a Paper Napkin and now heat some more oil
• Add the diced carrots and capsicum
• Add the Pepper Powder and Salt and Toss the vegetables in the Pan for 2 minutes
• Add the cooked rice and mix properly. Take the Pan off flame
• Roll the omelette on a cutting board and cut it into pieces
• Sprinkle the cut pieces on the rice

Serve Hot :)

Baingan Bharta

Baingan or Brinjal or Egg Plant Bharta is my husband's favorite dish. Its easily available almost everywhere and is again a mouth watering dish.

Serves : 4 People
Preparation Time: 15 mins
Cooking Time: 10 mins

Ingredients:

• 2 large Brinjals or Egg Plants
• 3 nos. dried Red Chillies
• 1 tbsp Cumin seeds
• 1 tbsp mustard seeds
• 1 tbsp turmeric powder
• 1 tbsp garam masala
• 1 tbsp coriander powder
• 1 finely chopped onion
• 1 diced tomato
• Salt- as per taste
• Oil- as per taste

Method:

• Put the brinjals directly on cooking burner and roast till it gets completely roasted and tender
• remove it from the burner and cool it
• Peel the burned external layer and Mash the Pulp thoroughly
• Heat the oil in a Pan and add Cumin seeds, Dried Red Chillies and Mustard seeds and let them Splutter
• Add the diced Onions and fry till it turns brown
• Add the diced tomatoes and all the masalas
• Add salt and fry for 2 mins and add the mashed pulp of brinjal in it
• Stir Fry till the pulp is thoroughly mixed with the spices

Serve Hot :)

Chhole (Chick Peas) Chaat

What we miss most living in Germany are the Chatpata Snacks like Paani Puri, Chaat, Paav Bhaaji etc.
Chhole (Chick Peas) Chaat is a delicious recipe wherein you can have the flavor of Chaat and you can also use Chhole in the normal  curry form if you want.

Serves: 4 People
Preparation Time: 15 mins
Cooking Time: 20 mins

Ingredients:

• 300 gms Chick Peas
• 2  diced Onions
• 2 diced tomatoes
• 100 gms of Tamrind Paste
• 1 Pinch Cumin Powder
• 1 Pinch Jal Jeera Powder (or Chaat Masala)
• 1 tbsp Coriander Powder
• 1 cup Curd
• 1 tbsp Red Chilli Powder
• 1 tbsp Garam Masala
• Sev ( as per taste)
• Oil---as required
• Salt---as required

For Chhole :

• Soak 300 gms of Chick Peas (Chhole) overnight in salted warm water with Tea Bags (Tea Bags help in generating the dark color in the Chhole)
• In Case the idea to cook is impromptu, you can cook the Chhole in Salt, Tea Bags and warm water in Pressure Cooker, in this case it takes about 20 whistles for Chhole to cook
• Heat some oil in a Pan. Add 1 diced Onion and Saute till it turns brown
• Add Coriander Powder and stir fry for some time
• Add tomatoes and other spices and stir till the oil separates
• Mix the Chick Peas in this and add sufficient water for consistency (Keep it thick for Chaat)

For Tamarind Chatni:

• For Tamarind Chatni, I used the readymade Tamarind Paste. Mix the Paste in warm water.
• Add Red Chilli Powder and Sugar
• Stir Cook on medium flame till the Chatni thickens to desired degree

P.S  Simultaneously you can also use Coriander or Mint Chatni depending upon tastes and preferences

For Chaat:

• Put the cooked Chhole in a Serving Dish
• Add Diced Onions and Tomatoes on it
• Add 1-2 spoons of Curd as per taste
• Sprinkle a Pinch of Cumin Powder and Jal Jeera Powder (You can use Aamchhor or Chaat Masala as well)
• Add the Tamarind Chutney
• Sprinkle Sev

Serve Hot :)

Daal Fry

Daal is a staple diet in the north indian cuisine and Daal Fry is one of the most liked dishes.

 

Preparation Time : 10 mins
Cooking Time: 15 mins
Serving: 2

Ingredients:

• 1 Cup Moong Daal
• 1 Whole Onion
• 1 Tomato 
•  1/2 tbsp Cumin Seeds
•  1 tbsp Ginger-Garlic Paste
•  2-3 Dried Red Chillies(even fresh Green Chillies will do)
•  1 tbsp Turmeric Powder
•   1/2 tbsp Garam Masala
•   1 tbsp of any ready made  daal masala powder (Optional)
•   Salt-as per taste
•   Oil or Ghee- as per taste

Method:

• Cook Moong Daal in the Pressure cooker by adding salt and water. 3 whistles on top flame should do it. Dont unlid the pressure cooker,just keep it aside
• After 5 mins,open the lid and mash the daal with a spatula
• Heat Oil or Ghee in a Pan. Splutter the Cumin seeds
• Add Onions and Ginger-Garlic Paste and stiry fry till onions are golden brown
• Add tomatoes and all the masalas and stir fry till the oil separates
• Add the mashed daal...add adequate water to make the daal consistent.
• Add salt and serve hot with roti or rice

Soya Chunk Curry

Soya Chunks (also called Nutrela) is available in almost all the Indian stores.Making its curry is very simple.Soya chunks are very healthy and nutritious as it consists of whole protein.

Preparation Time: 15 mins
Cooking Time : 15 mins
Serving: 4

Ingredients:

• 2 cups of soya chunks
• 1/2 tbsp mustard seeds &1/2 tbsp cumin seeds
• 2 medium sized Onions
• 1 Tomato
• 1/2 tbspTurmeric
• 1 tbsp Red Chilli Powder
• 1 tbsp Garam Masala
• 1 tbsp Coriander Powder
• Ginger-Garlic Paste
• 2 tbsp Chicken Masala Powder
• Salt - as per taste
• Oil - as per taste

Method:

• Soak the soya chunks in warm water with 1/2 tbsp of salt and cook them on medium heat til they are soft.Squeeze the excess water and keep the chunks aside,discard the excess water
• Thinly slice the Onions and Tomatoes
• Heat Oil in the Pressure cooker and add dry mustard,cumin seeds,Ginger-Garlic paste and sliced onions. Saute till onions turn a golden brown.
• Add the rest of the masalas and sliced tomatoes. Stir fry very well for a couple of minutes till the paste and oil separate.
• Add the soya chunks and mix very well.Add sufficient water and salt.
• Close the lid of the cooker and let it simmer till 1 whistle
• Turn off the gas but dont immediately take off the lid,leave it for sometime
• Serve with hot rotis or rice.

My Recipes....

Since my marriage and esp. after coming to Germany, I have started cooking full time and surprisingly I am a fairly good cook.It was a lot of struggle initially...I used to burn or cut my hands regularly(still happens sometimes),but after a lot of Internet search and the need to eat the desi khana has helped me hone my cooking skills.

Now I will  proudly write posts about my own recipes for certain dishes that I have cooked.So buckle up people :))