Hyderabadi Cuisine - Hyderabadi Kheema


500 gms - Minced meat
1 Cup - Chopped white cabbage
1 Cup - Chopped carrots
1 Cup - Celery
1 tsp - Turmeric powder
2 nos - Green chilies
3 nos - Onions
2 tsp - Grated ginger
1/2 tsp - Grated garlic
3 tbsp - Vegetable oil

Cooking Instructions:

- Heat oil and fry the meat until it is well done. Keep it separate.
- Add chopped onions, chopped carrots, cabbage, celery leaves, grated ginger, turmeric powder, garlic and green chilies to the mince.
- Mix properly and cook it uncovered in a preheated oven for about 45 minutes. Remove from the oven.
- Kheema is ready. Serve it garnished with coriander leaves.

Punjabi Cuisine - Ghost Palak


2 tbsp - Ginger Garlic paste
5 nos - Green chillies chopped
2 nos - Bay leaves
1 tbsp - Garam masala whole
500 gms - Spinach
Salt to taste
1 tsp - Cumin seeds
500 gms - Mutton
1 tsp - Red chilli powder
4 tbsp - Oil
1 cup - Onions sliced

Cooking Method:

- Clean, wash and cut lamb into even sized pieces.
- Blanch the spinach in salted water and grind it along with green chillies to a rough paste.
- Heat up oil in a thick bottomed pan.
- Mix in bay leaves, whole garam masala and cumin seeds.
- Add onions till golden brown, add ginger-garlin paste, red chilli powder and then mix in lamb pieces.
- Stir fry on high flame heat up stirring constantly.
- Add three cup of water and stir until lamb is almost done.
- Check salt and spinach and stir till lamb is fully mixed with spinach and tender.

Punjabi Cuisine - Khoya Mutter

Ingredients :

1 cup - Green peas
500 gms - Milk solids (khoya)
3 tbsp - Cashewnuts (broken)
1/2 cup - Bread croutons
1/2 tsp - Red chillies crushed
1 tsp - Red chilli powder
2 tbsp - Raisins
1/2 tsp - Turmeric powder
1/2 tbsp - oil
2 nos - Green chillies chopped
1/2 tbsp - Ginger garlic paste
1 tsp - Sesame seeds roasted
Salt to taste
1 tsp - Corriander powder
1/2 cup - Onion paste
1 tbsp - Corriander leaves chopped
1/2 cup - Tomato puree

Cooking Instructions :

- Roast the khoya slightly, keep aside.
- Boil green peas, keep aside.
- Heat up oil in a pan, add onion paste saute till pink.
- Add ginger garlic paste, saute till it leaves the raw flavour
- Add tomato puree, turmeric powder, red chilli powder and saute till the oil leaves
- Add boiled peas and stir, add salt, roasted khoya and stir.
- Add broken cashewnuts and raisins, add coriander powder and stir to mix well, remove from heat.
- Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread croutons and mix well.
- Serve with Roti or Butter naan

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