Andhra is famous for its fiery hot chilies. Hyderabad, the capital is well known for its Nawabi cuisine like Biryani and Kababs. The glasswork bangles are a must for any tourist.
The glass chandeliers are also beautifully crafted, as are the stained glass lamps. The city of Hyderabad is built around a lake, which on one side is called Secunderabad. For tourists it is a veritable paradise, with lovely museums, one of the largest zoos and the Golconda fort. Now it is growing by leaps and bounds into a Silicon Valley.
HYDRABADI BAINGAN (BRINJALS)
| Ingredients Recipe | Recipe |
|---|---|
| 12 small Brinjals 1 tspn Mustard seeds 1/4 cup Tamarind pulp 2 tblspns Jaggery (powdered) 8-10 Curry leaves 8 tblspns Oil Roast and Grind 4 tblspns Coriander seeds 2 Red chilies 1 tspn Turmeric pwd 2 large Tomatoes (chopped) 2 large Onions (chopped) 1 tblspn Oil |
Slit Brinjals lengthwise without separating from the stalk. Heat 8 tblspns of oil in a pan and fry till half done. Remove. Mix tamarind pulp to the ground masala, mix well and stuff Brinjals. Add 1 cup water to a pan add Brinjals and bring to a boil. Add salt and Jaggery adding water if necessary and cook. Heat 1 tspn oil. Add mustard seeds and curry leaves to temper. Serve hot. |
MIRCH KA SALAN
| Ingredients Recipe | Recipe |
|---|---|
| 18-20 Green chilies (large) 2 tblspns Oil 1 tspn Mustard seeds 1 Onion (grated) 2 tblspns Tamarind pulp 8-10 Curry leavesGrind to a paste 2 tblspns Sesame seeds (roasted) 1/2 cup Groundnuts (roasted) 1 tblspn Coriander seeds 1 tspn Cumin seeds 2 Red chilies Ginger 1″ 6-8 Garlic cloves |
Slit green chilies lengthwise without separating from the stem. Deep fry for a minute, keep aside. Heat oil in a pan, Add mustard seeds, when they splutter add curry leaves and grated onion. Fry until golden brown. Add masala paste and fry for 3-4 minutes while stirring. Add 1 1/2 cups water, salt and tamarind pulp. Add fried chilies and simmer on low heat for 8-10 minutes. |
MUTTON CHOPS
| Ingredients Recipe | Recipe |
|---|---|
| 750 gms Mutton Chops 2 small Tomatoes (chopped) 1/2 tspn Turmeric pwd 2 tblspns Oil 8-10 Curry leaves 2 Green chilies (sliced) 1 tblspn Cashew nuts (broken) 2 Onions (sliced) 3 tspns SaltGrind to a paste 1/2 Coconut (grated) Ginger 1″ 10-12 Garlic flakes 1 tblspn Peppercorns 4 green Cardamoms 4 Cloves 2 bits Cinnamon |
Put chops, tomato and turmeric powder in a cooker add some water. Cook on low heat for 10 minutes. Cool and open. Remove the chops and retain the liquid. In pan heat oil, add curry leaves, slit chilies, cashew nuts and onion. Fry till light brown. Add the liquid kept from boiling chops. Cook till liquid dries. Add chops and fry for 4-5 minutes. Serve hot. |
MUTTON BRIYANI
| Ingredients Recipe | Recipe |
|---|---|
| 2 cups Basmati rice 3 1/2 cups Water 3 tblspns Ghee 1 tspn Salt 4 Cloves 4 Cardamoms 1 Bay leaf 1 tspn Shah jeeraNote: Heat ghee; add jeera and the whole spices and fry for a minute. Add washed rice and fry for 2-3 minutes. Add water and salt and cook. The grains should be separate.For mutton masala 1/2 kg Mutton 2 Green chilies (slit) 3 large Onions (chopped) 4 tblspns Ghee 1 cup Green coriander (chopped) 1 cup Mint (chopped) 1 cup Curd Grind together |
Cut meat. Soak in curds. Heat ghee in a pan add green chilies and onions. Add masala paste and fry till brown. Add tomatoes and fry for 2 minutes, add mutton, coriander and mint leaves. Simmer for 5 minutes; add 1/2 a cup of water and salt. Pressure cook for 15 minutes. Open and add coconut and cashew paste. Cook till gravy is thick. Grease a dish. Layer the rice and gravy. First rice then gravy, ending with rice. Dissolve some strands of saffron in a tblspn of milk. Sprinkle on rice. Either bake covered in a hot oven for 10 minutes. Can keep covered tightly, on a tava on low heat for 10 minutes. Garnish with halves of boiled eggs. |