Hyderabadi Cuisine - Hyderabadi Kheema

Ingredients:

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

Ingredients:

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

Hyderabadi Cuisine - Rice Pulao

Ingredients :

2 Cups - Basmati Rice
3 Tbsp - Sunflower oil
1 No -Finely sliced onion
3 Nos - Finely chopped shallots
1 Clove - Crushed garlic
1 Tsp -Grated ginger
1/2 Tsp - Cayenne
1 Cup - Peas
4 Cups - Chicken stock
1 Tsp - Lightly crushed saffron
1/3 Cup - Golden raisins
1 Tbsp - Lemon juice

To Garnish :
Toasted Almonds
1 Tsp - Chopped mint
1 Tsp - Chopped coriander

Cooking Instructions :

- Heat oil in a pan and fry onions till golden brown and keep aside.
- Reduce heat and cook shallots in the remaining oil until soft.
- Add garlic and ginger and sauté well. Stir in the rice, cayenne and peas
- Pour in the chicken stock and add saffron.
- Bring to a boil and simmer over moderate heat for 15 minutes.
- Add raisins and stir in the lemon juice.
- Serve with garnish of fried onion, toasted almonds, mint and coriander

Punjabi Cuisine - Kadhi

Ingredients:

1 cup - Gram Flour
1/4 cup - Chopped onion
1/4 cup - Chopped potato
1 tsp - Ajwain
1 tsp - Red chili powder
1 tsp - Chopped ginger
1/2 tsp - Baking powder
Oil for deep frying
Salt As per taste
1 cup - Curd (yogurt)
1/4 cup - Gram Flour
2 no. - Dry red chillies whole
1 tsp - Turmeric powder
A pinch - Asofoetida (Hing)
1 tsp - Fenugreek Seeds (Methi)
2 tbsp - Oil
Salt to taste

Cooking Instructions :

- Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
- Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
- Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
- Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture.
- Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
- Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes. - Serve punjabi kadhi hot with steamed rice.

Telangana Cuisine - Rasam

Ingredients :

2 nos - Tomatoes
1 tbsp - Tamarind paste
3 nos - Red Chillies
1 pinch - Turmeric Powder
2 cloves - Garlic
2 stalks - Curry Leaves
1 stalk - Coriander leaves
1 tsp - Mustard Seeds
2 tsp - Cumin Seeds
1 tsp - Pepper (powdered)
2 tsp - Oil
Salt to taste


Cooking Instructions :

- Cut tomatoes and in a vessel add 4 cups of water, turmeric powder, tamarind paste, pepper powder and salt.
- Let it boil for 15 -20 min or till the tomatoes are cooked well on medium flame.
- Now heat a pan add oil to it, then add mustard and cummin seeds once it splutters add curry leaves, red chilles and garlic cut in small pieces.
- Add this to the boiling rasam.
- Cut coriander leaves and garnish the dish.
- Serve it hot as an appetizer or with hot rice.

Chettinadu Cuisine - Vendekkai Mandi

Ingredients :

20 nos - Okra(Lady's Finger)
1 no - Onion
10 nos - Garlic flakes
6 nos - Green chillies
1 tsp - Tamarind paste
1/2 Cup - Raw rice water
7 nos - Curry leaves
1/2 tsp - Mustard seeds
1/2 Cup - Water
Salt to taste
Oil for frying

Cooking Instructions :

- Add 1/2 cup water to the tamarind paste.
- Wash the okras and cut it into small pieces, chop the onions and garlic, slit green chillies.
- Heat the oil, fry the okra pieces and keep aside
- Heat the oil again and add mustard seeds and curry leaves.
- Mix chopped onions, garlic and green chilies.
- Add fried okras and tamarind paste, Mix it well.
- Add raw rice water, add salt, boil till the mixture turns thick.
- Vendakkai Mandi is ready.

Punjabi Cuisine - Naan (Butter Naan)

One of the very popular Indian breads is Naan... it is a simple bread cooked in a tandoor (Claypot oven). We will see the ingredients required and the cooking method in this post.

Ingredients:

1/2 tsp - Active dry yeast

1/2 cup - Warm water

1 tbsp - Sugar
3 tsp - Milk
1 egg, beaten
Salt to taste
2 cups - Bread flour
1 tbsp - Butter (Optional)

Cooking Instructions:

- In a bowl dissolve yeast in warm water, stand it until frothy.
- Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.
- Knead on a lightly floured surface until smooth.
- Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size.
- During the second rising, ready the tandoor and if you do not have a tandoor you can preheat grill to high heat.
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over the naan and let it cook well from both sides.

As an option we can brush the naan with butter during the cooking process to get Butter Naan. Serve it hot with any gravy. 

Suggested Reading:

Punjabi Cuisine

Maharani Dal

Hyderabadi Cuisine - Nihari

We've seen about hyderabadi cuisine and a few dishes from that cuisine. Today, we will see another signature dish of the hyderabadi's. Nihari is a beef preparation and is cooked till the meat is tender with the gravy.

Ingredients :

1/2 kg - Beef
1/2 tsp - Turmeric Powder
1 tsp - Coriander powder
1 tsp - Ginger paste
1 tsp - Pepper
1 tsp - Chilli powder
4 tbsp - Oil
3 tbsp - Flour
Salt to taste

Spice mix :

2 tsp - Fennel Seeds
2 nos - Green cardamom
2 nos - Black cardamom
2 tsp - Coriander seeds
1/2 tsp - Peppercorns
1/2 tsp - Cumin Seeds
10 nos - Cloves
1 no - Cinnamon Stick
1 no - Bay Leaf
1/4 tsp - Nutmeg
Onion slices, coriander, ginger and green chilies for garnishing

Cooking Instructions :

- Take a heavy based pot and heat oil. Fry the meat a little.
- Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste. Pour a little water. - Mix flour in half cup of water.
- Add this mixture to the meat and boil it.
- Grind all the spice mix until powdery fine.
- Add this to the meat.
- Add 3-4 cups of water cover and leave it to tenderize over very low heat.
- It will take about 7 hours for beef to get done.
- Fry some onion slices in oil until golden brown.
- Garnish the Nihari with it.
- Fresh coriander, ginger and green chilies can also be used for garnishing.

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Suggested Reading:

Hyderabadi Cuisine
Hyderbadi Biryani
Mirch ka Salan
Haleem

Chettinadu Cuisine - Chettinadu Biryani

We've seen a couple of chettinadu dishes already and this post is on chettinadu biryani, a rice preparation South Indian Chettinadu style. This dish is full of flavour and spice and a typical main course of the chettiars.

Ingredients :

• 300 gms Basmati rice
• 600 gms Chicken
• 4 Cardamoms
• 6 Cinnamon
• 1 Ginger
• 3 Garlic flakes
• 2 Onions
• 10 gms Coriander leaves
• 10 gms Mint leaves
• 1 tsp Black pepper
• 1 tsp Coconut paste
• 2 tbsp Lemon juice
• 2 Cups parboiled rice
• Salt to taste
• Oil for frying

Cooking Instructions :

- Soak basmati rice in water for 30 minutes.
- Add salt, cardamom and cinnamon.
- Grind ginger and garlic to make a paste.
- Mix the paste with coriander and mint leaves.
- Add coconut, cardamom paste, lemon juice and black pepper.
- Mix it well.
- Now add red chilli powder, coriander powder and salt.
- Cut chicken into pieces.
- Marinate the chicken in this mixture.
- Heat the oil and fry the chopped onions.
- Add marinated chicken pieces.
- Cook over medium flame till done.
- Prepare a bed of parboiled rice in a handi.
- Sprinkle the fried onions.
- Put chicken pieces and cover it with rice.
- Cover it properly and cook for 10 minutes.
- Serve hot.

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Suggested Reading :

Chettinadu Cuisine
Chettinadu Chicken

Punjabi Cuisine - Maharani Dal

We've seen what Punjabi Cuisine is about and now we would see a great recipe prepared with lentils. This is rich creamy recipe which is not only tasty but healthy as well considering the amount of proteins that gets added in it.

Ingredients:

1/4 cup - Rajma
1/4 cup - Whole Urad Dal
1/4 cup - Channa Dal
1 nos - Onions, chopped
2 nos - Tomatoes, chopped
3 nos - Green chillies, sliced
1/2 inch - Ginger, Grated
Salt To taste
1 Pinch - Turmeric Powder
1 tsp - Red chilli powder
Corainder leaves
1 tbsp - Butter
1/4 cup - Cream
1/4 tsp - Cumin Seeds
1/4 tsp - Mustard Seeds

Cooking Instructions :

- Soak rajma, urad daal and chana dal overnight.
- Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
- Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
- Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
- Add salt, red chilli powder, turmeric powder and stir well.
- Add the mashed dals and boil for few minutes.
- Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti or Naan.

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Suggested Reading:

Punjabi Cuisine

Recipes using Broccoli - Broccoli au Gratin

In the series knowing a vegetable we will see another recipe using broccoli. Broccoli au gratin is a baked dish and "au gratin" in french means "Covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven". So here we have the recipe and cooking instructions for Broccoli au Gratin

Ingredients:

2 Cups - Broccoli florets
1 ½ cup - Mayonnaise.
1 cup - Cheddar cheese (Shredded).
1/2 cup - Parmesan cheese (Shredded).
4 nos - Green onions sliced.
2 tbsp - Dijon mustard.
¼ tsp - Ground red pepper.
3 tbsp - Italian-seasoned breadcrumbs.

Cooking Instructions:

- Steam the broccoli for 6 to 8 minutes or until crisp-tender. Drain well.
- Place the florets in a baking dish.
- Mix together the mayonnaise, Cheddar cheese, Parmesan cheese, onion, mustard and ground red pepper.
- Spoon over florets in the baking dish. Sprinkle with breadcrumbs.
- Bake at 350 F for 20 to 25 minutes or until golden.

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Suggested Reading :

Broccoli the vegetable
Cream of Broccoli - Soup
Broccoli Quiche

Hyderabadi Cuisine - Recipe for Haleem

Continuing the series knowing a cuisine with Hyderabadi cuisine, today we see Haleem a dish prepared with meat and served with rotis usually during a meal. Hyderabadi cuisine is known for its influence of the mughalai cuisine and this recipe is a signature dish (one of the highest searched recipes on the net). Going no further I bring to you the recipe for Haleem.

Ingredients :

200 gms - Wheat (whole)

300 gms - Boneless Mutton

20 gms - Green Chillies

2"piece - Ginger

6-8 flakes - Garlic

100 gms -Ghee

3 medium - Sliced onions

1/2 tsp -Turmeric Powder

2 tsp - Garam Masala

Salt to taste

Cooking Instructions :

- Clean wheat and soak in water for 2 hours.

- Grind ginger, garlic and chillies to a fine paste.

- Clean and slice mutton into small pieces.

- Marinate mutton pieces with half quantity of ground paste and salt for 1 hour.

- Pressure cook the soaked wheat and marinated meat till done.

- Once cooked mince and grind to a fine paste.

- Heat ghee in a pan and saute onions till brown.

- Add turmeric, garam masala, salt and remaining ground paste and keep stirring occasionally on a low flame till the mixture leaves the sides of the pan.

- Adjust seasoning and serve hot.

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Suggested Reading :

Hyderabadi Biryani

Mirchi ka Salan

Hyderabadi Cuisine

Breakfast Recipes - Appam (South Indian Breakfast)

Breakfast recipes is a series we started some time back and we saw recipes of pancakes, waffles, etc. Today we are to see another recipe for breakfast. This dish is called appam and is prepared in southern India. Usually served for breakfast this dish is similar to a pancake except that it is prepared using fermented rice batter. Healthy enough and tasty as well, bringing to you Appam

Ingredients :

1/2 Cup - Cooked rice
1/2 kg - Raw rice
1 No - Grated coconut
3 tsp - Sugar
1/2 tsp - Yeast
Salt to taste

Cooking Instructions :

- Soak raw rice for about 4 hours and drain.
- Blend with cooked rice and grated coconut in a blender.
- Mix sugar, yeast and salt in boiled water. Leave it for half hour.
- Add this mixture to the above ground mixture.
- Leave the mixture for fermentation, it is better it ferments for 8 hours.
- Spread this fermented mixture in a non-stick pan.
- Put a lid on the pan and cook it for 2 minutes.
- Appam is ready. Serve it with potato curry or coconut milk.

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Suggested Reading :

Breakfast recipe - Waffles
Breakfast recipe - Pancakes
Breakfast recipe - French toast

Knowing a Cuisine - Punjabi Cuisine

Knowing a cuisine, as you are aware by now is a series that concentrates on the various cuisines of the world. This series provides a gist of the cuisine under discussion and the popular dishes and recipes of the cuisine would be followed up through the posts that follow. So, under the series today we look at another cuisine, The punjabi cuisine.

Punjabi cuisine (from the Punjab region of Northern India) is mainly based upon Wheat, Masalas (spice), pure desi ghee (Clarified butter), with liberal amounts of butter and cream. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Kheer a very popular dessert is cooked using rice.

Punjabi cuisine specializes in variety and it can be non-vegetarian or completely vegetarian. It is widely popular however there is some ignorance in Western Cultures that Punjabi is cuisine is completely curry based. The level of spices can vary from minimal to very prevalent. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavorings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.
Within the state itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag (Sarson Ka Saag).

The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-veg dishes.

We will have follow through posts which will have the recipes of the popular dishes of the punjabi cuisine. Make sure subscribe to more such posts by Email

Suggested Reading :

Udupi Cuisine
Hyderbadi Cuisine
Chettinadu Cuisine

Udupi Cuisine - Bisi Bele Bath

In the series knowing a cuisine we saw Udupi cuisine and what is it about Udupi cuisine. I though I would start it with a great recipe!!

It is just for your information that my mother makes lovely bisi bele bath and now my beloved has picked up the tricks of the trade. I am these days being spoilt with good food. So the signature dish for your benefit as below.

Ingredients :

1 Cup - Rice
1/2 cup - Toor Dal
2 Nos - Boiled Potatoes
1/4 cup - Cooked Peas
3 Tsp - Ghee
10 Nos - Cashew
1/4 Cup - Grated Coconut
1 1/2 Tsp - Tamarind Paste
10 Nos - Small Onions

For Masala:

8 Nos - Dry Red Chillies
1 1/2 Tsp - Corriander Seeds (Dhania)
1/4 Tsp - Fenugreek Seeds
1/2 Tsp - Urad Dal
1 Tsp - Bengal gram
1 Tsp - Khus Khus
1 No - Bay Leaf (Patta)

Cooking Instructions :

- Fry the above masalas in a dry pan and powder them.
- Mix Rice and Dal and cook in cooker.
- Heat oil in a pan, fry onions till brown, add cut boiled potatoes and peas, can also add brinjal.
- Add tamarind powder and 1/2 cup water and salt and the ground masala powder. Let it boil.
- Now add cooked rice and dal and mix well. Remove from flame.
- Fry the coconutes till brown and powder them.
- Garnish with chopped coriander, fried cashews and powdered cocounts.

Enjoy the lovely bisi bele bath like I do. Don't miss more such posts that are due in the future, subscribe to more such posts by Email

Suggested Reading :

Udupi Cuisine
Hyderbadi Cuisine
Chettinadu Cuisine

How to make scrambled eggs in a Microwave?

In the series about eggs, we saw a post on making scrambled eggs. In this post I would like to write about making scrambled eggs but in a microwave oven than a conventional way of preparation. It is all similar to preparing scrambled eggs in a pan, this microwaved scrambled eggs.

Why did I want to write this post? cause I have an oven and have used it very sparingly and most often than not it would be used to boil water and heat coffee or milk. One fine day I thought to myself how else can I make use of the oven and it was a realization that eggs can be tested (the one thing that would not require greater time and energy). So there I started this experimentation with eggs and to my disbelief the end product (scrambled eggs) were done perfect to the "T"

Now, I go right to this post... find below the ingredients and the instructions.

Ingredients : (the same ingredients as a regular preparation)

3 nos - Eggs
Salt and pepper to taste
2 tbsp - Butter
3 tbsp - Milk
1 tbsp - Cheddar Cheese

Cooking Instructions :

- Break the eggs into a bowl
- Add one tablespoon of milk, this will ensure the dish does not turn out tough or rubbery.
- Mix well until the color and texture are uniform throughout.
- Add salt and pepper to season
- Grease a microwave safe bowl with cooking spray or butter. If you do this, the egg batter will not stick to the bowl in the cooking process.
- Place in the microwave and cook for 30 seconds. Remove, as they will be partially formed.
- Use your fork and stir them gently, so that the uncooked blends in with the still loose egg. Set the eggs back in the microwave.
- Microwave the eggs for about 10 seconds more and check them. The moisture content depends a lot on how you want it. If wanting drier eggs place them in the oven for a few more seconds.
- Microwave for 10 second intervals until you get more solid egg than liquid. Be sure not to overcook or burn the eggs.

Enjoy scrambled eggs on toast. If you liked the recipe, make sure you subscribe to more such posts by Email

Suggested Reading :

Making scrambled eggs
Effective way to Hard Boil eggs
Egg Handling Handbook

Recipes using Avocado - Avocado Mousse

In the series Knowing a Fruit, we saw what avocados were and we also saw one or two recipes using avocado as a primary ingredient. Today we see another recipe using the fruit, avocado.
Avocado as one would know now is a very versatile fruit and can be used for varied applications in the dishes we prepare.

The avocado mousse is a perfect dish to make out of avocados, there isn't much that we have to do to prepare this. Find below the recipe for avocado mousse

Ingredients:

3 avocados.
½ cup of 35% cream.
¼ cup of sugar.
Freshly squeezed juice of 2 limes.

Preparation Instructions:

- Whip the cream and the sugar in a mixing bowl to soft peak stage.
- Cover and refrigerate the cream.
- Peel and pit the avocados, mash the avocados without lumps
- Blend the avocados and lime juice in a blender until smooth.
- Fold the avocado and lime mix into the cream we had stored in the refrigerator.
- Ensure that the cream is not over handled.
- Pour the mixture into serving glass or dish and keep them in the refrigerator until it is time to serve.

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Suggested reading :

What are avocados
Avacado Chutney
Avocado Dip

Hyderabadi Cuisine - Hyderabadi Biryani

In the series Knowing a cuisine, we saw what Hyderabadi cuisine was and one of its famous dish. Continuing the series of knowing a cuisine I am writing now a recipe which is world famous, "the Hyderabadi Biryani"
It is a rice preparation with a lot of spices and meat. A wonderful concoction of various ingedients full of flavour and taste

Ingredients:

• 1/2 kg Basmati Rice
• 1 kg Boneless meat
• 500 gm Curd
• 4-6 tsp Ginger-garlic paste.
• 4-6 Green chilli
• 2 Big onion
• 1/4 Cup limejuice
• 1/2 tsp Red chilli powder
• A pinch of shazeera
• Finely chopped coriander leaves
• 8-10 Sticks mint leaves
• 2 Pinch saffron
• 1-2 Cinnamon
• 2-3 Cardamom
• Saffron color
• 1-2 Clove
• 2 Cup oil
• Salt to taste
• 2 tsp Ghee

Cooking Instructions:

- Wash and chop the meat into square pieces.
- Marinate the mixture of meat and ginger garlic paste for an hour.
- In the meanwhile, chop the onions lengthwise and saute them in the oil on low heat till light brown.
- Cool these fried onions and crush them in a plate with your hand.
- Mix 3/4th of crushed fried onion, curd, red chilli powder, cinamon, green chilli paste, cardamon, shazeera, coriander leaves, clove, safron water, mint leaves and salt into the marinated meat.
- Leave the mixture for 1 hour.
- Wash the rice and cook it.
- Pour little water and add one tsp salt, shah zeera, cinamon, clove, cardamon, mint leaves, coriander leaves and green chilli.
- When rice becomes half cooked, remove it from the flame.
- Drain the water completely.
- Spread this cooked rice over marinated meat.
- Add saffron color, limejuice, ghee and the remaining crushed onions over rice layer.
- Tightly cover with a lid.
- Keep on a low flame.
- Remove from the heat exactly after half an hour.
- Hyderabadi Biryani is ready to serve.

Enjoy your biryani with dahi raitha or mich ka salan. For more such recipes and articles you can choose to subscribe to World Cuisines by Email

Suggested Reading :

Hyderabadi Cuisine
Chettinadu Cuisine
Mirch Ka Salan
Chicken Chettinadu

Recipes using Broccoli - Broccoli Quiche

In the series Knowing a Vegetable we saw about Broccoli and that was it. I realized that I had not provided you with any recipes using broccoli or did I? After double checking I have understood that I am not so irresponsible as I though I was. We saw about Broccoli Soup in the series Knowing a vegetable. Phew..... that was well put forth...

Now in continuation we would look into another beautiful (to look and to eat) dish "The Broccoli Quiche". Before I go further into the post I would want to let people know what a Quiche is (Sounds quishy) anyways, . A quiche is is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. You can even term it an open pie which is not sweet. Alright so the recipe for Broccoli Quiche is as below

Ingredients:

225 gms - Broccoli florets.
225 gms - Shortcrust pastry.
100 gms - Gruyere grated.
3 nos - Eggs.
2 tbsp - Tomato ketchup.(Tomato concasse is good)
300 ml - Milk.
Salt and pepper to taste.

Cooking Instructions:

- Line a 230mm flan dish with the shortcrust pastry.
- Cook the broccoli until slightly crisp and still very green.
- Evenly spread the tomato ketchup over the base of the pastry.
- Put the drained broccoli florets over the ketchup to form a broccoli layer.
- Beat together the milk, eggs, salt, pepper and half the grated cheese and pour into the flan case.
- Sprinkle the remaining cheese over the top of the quiche to form a thin layer.
- Cook on the bottom shelf of the oven for 30 minutes until the quiche is set and the cheese is golden brown.

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Suggested Reading :

Broccoli, A vegetable
Cream of Broccoli, soup