Biryani Cuisine

CHAPTER NO -01

CHAPTER NO -01

Hyderabadi cuisine

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Hyderabadi cuisineis a princely legacy of theNizamsof Hyderabad.Hyderabad, a city created by the Nawabs of Golconda, has developed its own cuisine over the centuries. It is heavily influenced by North Indian cuisines likeAwadh,MughlaiandTandoori, with considerable influence of the spices and herbs of the nativeTeluguand Marathwada cuisine.

Hyderabadi Cuisine could be found in the kitchens not just in Hyderabad city, but areas belonging to the formerHyderabad Statethat includes Telangana region, Marathwada region and Hyderabad Karanataka region. Hyderabadi Cuisine also contains city specific specialities likeAurangabad(Naan Qalia),Gulbarga(Tahari),Bidar(Kalyani Biryani) etc.

The cuisine is special because of the use ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind ofspices,meat,riceetc. Therefore, an addition of a certainherb,spice,condiment, or combination of all these add a distinct taste and aroma. The key flavours are ofcoconut,tamarind,peanutsandsesame seedswhich are extensively used in many dishes. The key difference from the North Indian cuisine is the presence ofcoconutandtamarindin its cuisine.

Traditionalutensilsmade ofcopper,brass, earthen pots are used for cooking. All types of cooking involve the direct use of fire. There is a saying in Hyderabad, cooking patiently orithmenaan seis the key; slow-cooking is the hallmark of Hyderabadi cuisine. The Slow-cooking method has its influence from theDum Pukhtmethod used inAwadhi cuisine.

Hyderabadi Cuisine has different recipes for different events, and hence categorized accordingly, like banquet food, for weddings and parties, festival foods and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc.[1]Nawab Mehboob Alam Khanis a foremost expert on the Hyderabadi cuisine.[2]Contents

[hide] 1History 2Biryani 2.1Types 3Hyderabadi Haleem 4Curries & Starters 5Desserts 6Snacks 7References 8Further reading 9External links

[edit]HistoryA 400-year history is behind the culinary delights of Hyderabadi food.[3]It evolved in the kitchens of theNizams, who elevated food to a sublimeartform. Hyderabad cuisine is highly influenced by Irani food where rice and spices are widely used to great effect. It is also influenced by the nativeTelugufood, bringing in a unique taste to the dishes.

In the past, the food was calledGhizaayat. The cuisine is linked to the nobles, who religiously maintain the authenticity of the past, and therecipesare a closely-guarded secret. The royal cooks are known asKhansamas, highly regarded by the nobles.Shahi Dastarkhanis the dining place, where food is served and eaten. Achowkiis a low table, instead of a dining table and cotton mattresses for squatting andbolstersfor the back rest. The Dastarkhan is revered in the noble household.

The herbs and spices used in the dish as well as the method of preparation gives the dish its name. For example,Murgh do Pyaazais named so because Onion ('Pyaaz') is added to the dish twice, in different variations.

On Formal occasions, the food is garnished withwarq(a very fine, pure silver leaf created by prolonged hammering and flattening of a small piece of silver).

[edit]BiryaniMain Article:Hyderabadi BiryaniHyderabadi Biryaniis Hyderabad's most famous meat-and-rice dish. An authentic meal ofHyderabadinvariably includes aMuttonBiryani. Hyderabadi Biryani, made ofChickenor Lamb or Vegetables, instead of the Mutton, are also popular. Any person who visits Hyderabad would not leave till they taste the Biryani, in its original form or in its alternate Vegetarian Form.

TheNizamsserved some 26 varieties of Biryanis for their guests.

Biryani bowl[edit]Types Hyderabadi BiryaniLamb and Rice - A traditional celebration meal.

Kachche- gosht ki biriyani- raw meat is stir fried with spices(masalas) for couple of minutes and then covered with rice and put on dum.

Side Dishes Mirchi ka Salan

HYPERLINK "http://web.archive.org/web/20091027142018/http:/www.geocities.com/NapaValley/3925/recipe_spice_02.html" [1], Chilli Curry - accompanies a Biryani

Dahi chutney, curd (not sweet) mixed with onions,Corriander,Pudina and green chillies.

[edit]Hyderabadi Haleem

Hyderabadi HaleemMain Article:Hyderabadi HaleemHaleem is aseasonaldelicacyofwheat&meat, and cooked for hours to aporridge-like paste. This traditional wheatporridgehas its roots inArabia, known asharees.

Haleem

HYPERLINK "http://www.hyderabadmenu.com/recipe_nonvegetarian_haleem.php" [2]is aseasonaldish which is made during Ramzan (Ramadan).

Thehigh caloriehaleem is an ideal way to break the ramzanfast. Haleem meanspatience, because it takes long hours to prepare (often a whole day) and served in the evenings.

It is a popularstarteratMuslimweddings.

[edit]Curries & Starters

Boti Kabab Bagara khana- Basmati rice delicacy.

Baghara baingan[3]- Stuffed Eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a rich and creamy paste.

Dalcha-[4]Mutton and Lentil delicacy.

Murghi ka Khorma-Chicken curry Hyderabadi Kheema

HYPERLINK "http://hyderabadi-kitchen.blogspot.com/2006/11/hyderabadi-kheema.html" [5]- A popular mutton-mince curry.

Paaya- Bone soup

Chakna- A dish made out of Goatintestinesandtripescooked withflourand otherspices.

Pathar-ka-Gosht- Mutton/lambdeep-friedon a stone slab found in Hyderabad.

Bina Masale Ka Murgh - chicken done with only curd, turmeric and saffron

Dum-ka-Kheema Muthhi Key Kebab- Meat balls (goat)

Nizami Murg Handi

Maghaz Masala(Beja Fry) - A goat's brain deep fried delicacy.

Dopiaza- A curry made from lamb, onions, butter etc.

Chugur Gosht[6]- Lamb & Tender tamarind leaves curry.

Boti Kabab[7]- Minced meat delicacy.

Bhuna Gosht[8] Tamate ka Kutmade with tomatoes and often boiled eggs are added to it.

Katti DalLiquid dal made with Imli.

Rawghani Roti- A type of Bread.

Pasande Kabab KhaginaMade with onions and the fried eggs.

Khabuli Hyderabadi Nihari- A breakfast dish made of Goat's feet.

Tamatar Ghosht Ambade ka Salanmadewith a leaves of Ambada and Mutton.

[edit]Desserts

Faluda

Double ka meetha Qubani ka meetha(Khubani-ka-Meetha) -Apricot

HYPERLINK "http://en.wikipedia.org/wiki/Pudding" Pudding, Toppings with almond and cream. The original recipe is a translucent liquid.

Double ka meetha-BreadPudding topped with dry fruits, a derivative ofmughlai dessertShahi tukre.

Gil e firdaus- Kheer made from kaddu.

Sheer korma

HYPERLINK "http://www.hyderabadmenu.com/recipe_sweet_sheer_khorma.php" [9]-VermicelliPudding -Sheermeans Milk andKormais a drydatefruit, is a celebration special dessert, specially made on the Ramzan day.

Badam-ki-Jhabknown as marzipan.

Gaajar ka Halwa- Carrot Pudding

Mauz-ka-Meetha

HYPERLINK "http://www.hyderabadmenu.com/recipe_sweet_mauzka_meetha.php" [10]- A Banana dessert.

Firni[11]- A Rice dessert.

Faluda[edit]Snacks

Lukhmi

Chota Samosa - a crispy, onion-filled variant

LukhmiA typical Hyderabadi starter and the snack's original and authentic preparation is stuffed withmutton-mince (kheema). "Kheemey ki Lukhmi" is still served as a starter in the authentic Hyderabadi course of meal at weddings, parties, etc.

Dil khush - Atriangularpie, which isbreadstuffed withcakeleftovers

Dil pasand

Chota Samosa - A crispy, onion-filled smallsamosa.

Osmania Biscuit - A nice, soft tea biscuit, gets its name after last ruler ofHyderabad,Mir Osman Ali Khan.

Fine Buiscuit - A multi-layered, oval shaped and sprinkled with sugar.

Tea Biscuit - A multi - layered, oval shaped and sprinkled with sugar

[edit]References1. ^'Most Hyderabadi cuisine is dying' - The Times of India2. ^The Hindu: Life & Style / Food: Nawab of good times3. ^Hyderabad on the Net[edit]Further reading A Princely Legacy, Hyderabadi CuisineBy Pratibha KaranISBN 8172233183,ISBN 978-8172233181[12] Elegant East Indian and Hyderabadi CuisineBy Asema Moosavi, Moosavi, AsemaISBN 0969952309 The Essential Andhra Cookbook with Hyderabadi & Telengna Specialitiesby Bilkees I Latif

101 Easy to Cook Hyderabadi RecipesBy Devi, Geeta[13][edit]External links Authentic Hyderabadi Recipes A good feature on Hyderabadi cuisine Hyderabadi Recipes- A nice detailed recipe of authentic Hyderabadi dishes.

Hyderabad Kitchen blog Shehar E Naaz Recipes of traditional Hyderabadi dishes Hyderabadi RecipesCategories:Indian cuisine|Hyderabad, India culture|Hyderabad HISTORY :- History==

A 400-year history is behind the culinary delights of Hyderabadi food.[http://www.hyderabad.co.uk/cuisine.htm Hyderabad on the Net] It evolved in the kitchens of the [[Nizam]]s, who elevated food to a sublime [[art]] form.

Hyderabad cuisine is highly influenced by Irani food where rice and spices are widely used to great effect. It is also influenced by the native [[Telugu cuisine|Telugu]] food, bringing in a unique taste to the dishes.

In the past, the food was called ''Ghizaayat''. The cuisine is linked to the nobles, who religiously maintain the authenticity of the past, and the [[recipes]] are a closely-guarded secret. The royal cooks are known as ''Khansamas'', highly regarded by the nobles. ''Shahi Dastarkhan'' is the dining place, where food is served and eaten. A [[chowki]] is a low table, instead of a dining table and cotton mattresses for squatting and [[bolster]]s for the back rest. The Dastarkhan is revered in the noble household.

The herbs and spices used in the dish as well as the method of preparation gives the dish its name. For example, ''Murgh do Pyaaza'' is named so because Onion ('Pyaaz') is added to the dish twice, in different variations.

On Formal occasions, the food is garnished with [[warq]] (a very fine, pure silver leaf created by prolonged hammering and flattening of a small piece of silver).

IMPORTANTS:- hyderabadi cuisineIn Hyderabad's 400 year history the Hyderabadi cuisine has, like its culture, stood high and unmatched by any other state in India. In fact Hyderabad was known for the spectacular way its aristocracy entertained. The feast at these banquets usually contained a selection of Mughlai dishes which would be decorated with varq (a very fine pure silver leaf).Below are some of the more traditional Hyderabadi dishes which were probably served 400 years ago, and still served today

biryani

Lamb and Rice dish - A traditional celebration mealIngredients:(serves 6)

2lbsSpring lamb (cleaned, cut into medium size pieces)

4ozsNatural yoghurt

4ozsPure ghee (clarified butter)

1lbBasmati rice (washed)

4ozsOnions (sliced finely)

1ozGinger & garlic (equal amounts crushed)

1Juice of 1 lemon

1ozAlmonds (ground)

2Cinnamon sticks

4-6Cardamon whole

1ozMilk

1/4 tspSaffron

2-3Green chillies

1/2 tspCumin seeds

2-3Cloves

1/2 tspGaram masala(equal amounts of Black Zeera, Cardamoms & Cinnamon sticks, with half amount of cloves)

-Salt to taste

-Coriander and fried onions to garnish

Method:

In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.

Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.

In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water.

Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice. Warm the milk and crush the saffron into it. Pour the milk/saffron mixture over the rice. Dot generously with ghee. To garnish spread the fried onions and coriander over the rice.

Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cooker ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizzling sound. If there is no sizzling then the Biryani is ready.

Biryani is traditionally served with Mirch Salan and Yoghurt Chutney (simply combine finely chopped onions, chillies and coriander to natural yoghurt - mix well and season to taste).

Recipecompliments of Mrs. Qudsia Shafiuddinmirchi ka salaan

Chilli Curry - usually accompanies BiryaniIngredients:(serves 4)

250gmsLarge/long green chillies/hot peppers

50mpCooking oil

30gmsTamarind pulp

100gmsNatural yoghurt

2tbsLemon juice

-Salt to taste

For salaan paste:

250gmsRoasted onions

35gmsRoasted peanuts

35gmsCoconut

20gmsGinger & garlic paste

5gmsSesame seeds

-A sprig of coriander leaves

Method:Deep fry green chillies in hot oil. Remove and keep aside. Grind together desiccated coconut, garlic, ginger, sesame seeds, roasted onions and peanuts to make a fine paste. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring. Pour 15 ml of water at regular intervals.

Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan.

Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.

Serve hot with biryani/pulao/pilaf.

murghi korma

Chicken CurryIngredients:(serves 8)

2kgChicken pieces

500gmsNatural yoghurt

100gmsCoconut

1KgOnion

2tspGaram Masala

1/2tspPepper powder

100gmsGinger-garlic paste

50gmsFresh green chillies

1tspTurmeric powder (Haldi)

2tspCoriander powder

300gmsCooking oil

1Cup water

-A sprig each of coriander and mint

-Salt to taste

Method:Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder,garam masala, coriander powder and ginger-garlic paste.

Fry onions until golden brown and then add the marinated chicken pieces. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes.

Then add the desiccated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow to cook for 15 minutes.

Beat served with fresh parathas or roti.

haleem

Hyderabadi Porridge - a local favoriteIngredients:200gmsWheat (whole)

300gmsBoneless mutton

20gmsFresh green chillies

2" pieceGinger

6-8 flakesGarlic

100gmsCooking oil

3 mediumOnions (sliced)

2 mediumLime

1/2tspTurmeric powder (Haldi)

2tspGaram Masala

-Salt to taste

Method:De-bran the wheat, wash and soak for 2 hours.

Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour.

Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.

In a Pan heat oil, add the finely sliced onions, fry till brown, add the spices.

Add the ground paste and keep stirring occasionally. On slow flame, till the mixture leaves the sides of the pan. Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.

sheer korma

Vermicelli Pudding - Another celebration specialIngredients:(serves 4-6)

100gmsVermicelli

1500mlMilk

250gmsSugar

50gmsCashew nuts (chopped)

50gmsAlmonds (soaked and chopped)

50gmsDates (chopped)

6Cardamoms (crushed)

4tspPure ghee (clarified butter)

250mlWater

Method:Fry the nuts in 2 tsp of clarified butter. Make a sugar syrup (one string consistency). Fry the vermicelli in the remaining clarified butter until golden brown.

Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts.

Serve hot or refrigerated.

double ka meetha?

Bread PuddingIngredients:1Loaf of white bread (sliced)

1litreMilk

500gmsSugar

250gmsDouble cream

250gmsPure ghee (clarified butter)

100gmsChopped & roasted cashew nuts


10gmSaffron

5Cardamoms (crushed)

Method:Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.

Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot.

Refrigerate and serve as dessert.

garja ka halwa

Carrot PuddingIngrdients (serves 6)

2kgCarrots

1litreMilk

500gmsSugar

500gmsPure ghee (clarified butter)

50gmsChopped & fried cashew nuts


Method:Peel and grate the carrots fine. Fry the grated carrots in 4 tbsp of clarified butter. When the carrot is fried well, add milk and cook for a further 15 minutes. Add the remaining clarified butter. Garnish with nuts.

Serve hot or refrigerated.

qubani ka meetha

Apricot Pudding - A favorite at weddingsIngredients:200gmsApricots (whole/dried)

60gmsSugar

50mlFresh cream

300mlWater

Method:Wash and soak the apricots in hot water for 15 minutes. Mash and stone the apricots. Break open the stone and remove the nuts.

Heat the mixture of apricot and nuts until it starts thickening.

Add sugar and cook for another 2 minutes.

Allow the mixture to chill.

Traditionally served with fresh cream or plain custard.

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Hyderabadi cuisine slightly sour, hot and richly endowed with nuts and assorted spices and cooked inasli ghee has to beenjoyed to be believed. Sometimes simple aids like slow cooking anddumhelp produce rich flavours.

The wealthy and leisured aristocracy of the erstwhileNizam Stateas well as the long peaceful years of their dominance, contributed largely to the development of and devotion to, the culinary art.Mealtime in a Hyderabadi home was not just a routine but a ritual, a time for celebration. A meal was the grand finale of a concerted taste to the well out spread of the day.No guestcould leave a Hyderabadi home without sharing a meal with the family.

Do you have a tasty recipe to share with other visitors ? Then pleasesubmit your recipe by clicking here. I will add your recipe on this website with your name.

NOTE: Below recipes are taken from my favorite recipe book"Dawat-E-Hyderabadi".So I recommend you to please visit your local book store or online website to order this little sweet recipe book. The authors of this recipe book are : Ayesha Begum & Niloufer.

Biryanis & PulaosHyderabadi Cuisine - Biryanis & Pulaos- Along with the tandoori style of cooking, biryanis are the greatest export sensation of nawabi cuisine. From the delicate pulaos typical of northern India, to the richer, spicier preparations of the Deccan, there are a hundred ways to say it with rice each one as distinctive as your own signature.Recipes Hyderabadi Biryani Kacchi Biryani Biryani Nawabi Mutton Biryani I Mutton Biryani II Chicken Biryani I Chicken Biryani II Chicken Biryani III Chicken Biryani IV Yakni Pullao Tahari Kofta Pullao

Chicken DishesHyderabadi Cuisine - Chicken Dishes- Poultry, especially chicken, is extremely versatile and lends itself equally to being a starter, a side dish or the main course. The tenderness of the white meat poses a challenge to chefs and the key to cooking it well, lies in the subtlety with which it is flavoured.Recipes Murg Mussalam - I Murg Mussalam - II Hare Masale ki Murgi Hyderabadi Korma Shahi Korma Murg Nawabi Murg Masala Murg Badami

KababsHyderabadi Cuisine - Kababs- Originally an import from Turkey and Central Asia, the now familiar kabab evolved into the food of true connoisseurs, in the kitchens of Avadh. Made with mince meat, in mouth-watering variety, kababs can be bite-sided or large, flat or round and can be roasted, grilled, fried or skewered.Recipes Shami Kabab Shikampuri Kabab Boti Kabab Sheekh Kabab Mutton Chops Masala Chops Shahi Raan Reshmi Kheema Ande Kheema ke Kabab Pasinde Malai Kabab Kacche Kabab - I Kacche Kabab - II Husseini Kabab Dum ke Kabab Tathi Kabab

Mutton DishesHyderabadi Cuisine - Mutton Dishes- The essence of a well-cooked dish is that the end result is greater than the sum of all the ingredients that went into it. The separate elements of a recipe should ideally combine so as to make the dish distinctive, yet retain a touch of mystery. The diverse mutton dishes presented below will introduce you to a variety of tastes and flavours.Recipes Ambada Gosht Badami Gosht Sukka Mutton Mutton Shorva Haleem Khichda Dalcha Shahi Korma Dal Gosht Dum ka Gosht Tamatar ki Kadi Paya Nahari Bade Mirch ka Salan Chujor Gosht Kaliya Asif-sa Bheja

SeafoodHyderabad Cuisine - Seafood- Hyderabad being an inland area, river fish and prawns are mainly used. There is nothing limiting however, about the array of spices that go into these dishes. The neigbouring states have also influenced these fish preparations. From Andhra comes the addition of coconut; Tamilnadu contributes tamarind; Maharashtra provides the ubiquitous kadi patta, while khus khus is imported from the Konkan coast.Recipes Jinghe ka Korma Jingha Pullao Macchi ka Salan Tali Macchi Jinghe ki Kadi Khatti Machali

Vegetables & Lentils (Vegetarian Dishes)Hyderabad Cuisine - Vegetable Dishes- The spices that are used in cooking these dishes tend to be dry. Their full-bodied flavour and aroma is brought out by using a method of slow cooking the dishes on dum (pressure). Traditionally the vessel used for cooking vegetables is a flathundi, along with a flat spatula. Tamarind flowers and Rosella leaves are among, the distinctive yet typical ingredients used in these dishes.Recipes Malai Korma Baghare Baigan Mirchi ka Salan Dahi ki Kadi Khatti Dal Kabooli Sabzi Pullao Khushka

Sweets & DessertsHyderabad Cuisine - Sweets & Desserts- The fine quality of Nawabi desserts can be brought out only by cooking them over a slow fire through the night. The sweets are best served the next day in earthenware vessels. Be they kheers, halwas or mithais, these delicacies to finish your meal, can be as rich or as light as your palate desires.Recipes Shahi Tukre (Double ka Meetha) Malida Moz ka Meetha Sheer Khurma Firni Gajar ka Halwa Badam ke Paan Hyderabadi Roat Khubani ka Mitha Zarda

Ande ka Halwa

Gul-e-Firdaus

Seviyan ka Zarda

Amrit Phal

Visitors Submitted RecipesHyderabad Cuisine - Visitors Recipes- Below are the recipes which were sent by visitors of HyderabadPlanet.com website. I sincerely thanks them for their precious time and tasty recipe. Do drop few lines if you like their recipes. You too can submit your recipe byclicking here.Thanks in advance ;)Recipes Bread Chaat- submitted by Ayesha Siddiqua (Sharjah, UAE)

DIP- submitted by Ayesha Siddiqua (Sharjah, UAE)

Egg Bread Upma Recipe- submitted by Aneesa Sanama(Hyderabad, India)

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CHAPTER NO -02 THerbs and spices have a variety of uses be it cooking or medicinal properties. Seed bearing plants devoid of the woody stems are known as herbs. The green leafy part is used for medicinal properties or culinary usages. Spices are actually grounded seeds or roots or fruits. Spices are generally used as food taste enhancer or condiments. There are different types of spices and each type is connected..

Herbs and spices have a variety of uses be it cooking or medicinal properties. Seed bearing plants devoid of the woody stems are known as herbs. The green leafy part is used for medicinal properties or culinary usages. Spices are actually grounded seeds or roots or fruits. Spices are generally used as food taste enhancer or condiments. There are different types of spices and each type is connected some cultural background. For example: Italian spices or Indian spices.

Herbs and Spices are used in cooking to enhance the taste of the food. Some also have medicinal properties hence they have been used in Ayurveda, natural healing process. Herbs and Spices are used to make medicines and treated for curing many illnesses like cough and cold, and stomach ache or headache. Sometimes the oils of Herbs and Spices are also used for beauty purposes. It is always beneficial to go the natural way.

Herbs have been used since time immemorial for different purposes. Be it seasoning or even sorcery herbs and spices are always used. The Sumerian civilization has left records on clay tablets that herbs and spices were used and these records dates back approximately 6000 years back. Most herbs can be grown if you just know how to do it. Most of the allopathic medicines are made from herbs. Nowadays there are stores which sell herbs and spices.List of Herbs and Spices

There are many herbs and spices which one can avail in the market or even grow in their garden. Some particular places are especially famous for their Herbs and Spices. They have different beneficial properties which can be used. Not everyone is aware about the different types of herbs and spices. Some of the very important herbs and spices are as follows: Thyme Mustard

Nutmeg

Oregano

Paprika

Rosemary

Saffron

Poppy seeds

Star Anise

Curry Leaf

Fenugreek

Rhubarb

Cumin

Cilantro

Basil

Bay leaf

Fennel

Cardamom

Clove

Cooking with Herbs and Spices

Herbs and Spices are the entire essence of a dish. It can make or mar a dish from its strong and light flavors. It gives color and character to any dish. With a little here and there changes you can manage to give a new look and feel to your dish. It is always better to use fresh herbs than the dried ones. If you are using dried herbs it is better if you crush them so that it can bring out the flavors in it. When grinding herbs and spices it is better if you use a mortar or a pestle.

Keep your herbs and spices in airtight containers. You should cook any spice before you add water in them. Dont overdo or put excess flavors as that might spoil the entire dish. Some people use a lot of herbs and spices when they are cooking but one should also know that all flavors do not go with each other as each has some distinctive flavors and tastes and aroma which add to the taste of the dish.Recipes with Herbs and Spices

If you are cooking with herbs and spices then the food taste is enhanced and tastes absolutely fantastic. If you have tasted stuff which contains herbs and spices then you would know how awesome it tastes. There are many delicious dishes which can be made by herbs and spices. Given below are two recipes which are made with herbs are spices they are as follows. Here is one sauce which has been made by essential items and you can take the sauce with egg, fish or chicken dishes. 1 tablespoon canned chopped green chilies 1 (8 ounce package) frozen chopped spinach

1/2 cup fresh cilantro, chopped

2 teaspoons ground coriander

1 tablespoon ground cumin

1/2 cup sour cream

1 tablespoon flour

1 tablespoon butter

1 pint whole milk

Salt and pepper to taste

First you would need to cook the spinach and then after that you need to drain the excess water. Keep it in a separate bowl. Now melt butter and then add flour to the butter and stir for two minutes. Slowly put the milk in by whisking. Lower the heat and then cook again for about five minutes or so. Add the cilantro, chilies, and spinach, along with green chilies and cumin and coriander. Then put the whole thing into a food mixer and then make it into a puree. Put in the sour cream and add pepper and salt to taste.

Mustard Chicken Wings

Ingredients 3 tablespoons Mustard seeds 5 tablespoons Mayonnaise

6 Chicken wings

Procedures

First you would need to wash the chicken wings properly so that they are well cleaned. Then in a container mix mustard seeds and mayonnaise very well. After you are done with it coat each chicken wing with the mixture of mustard seeds and mayonnaise. Then put the chicken wings in the oven and bake it in a preheated one for ten minutes at 200 degree Celsius. After the baking process is complete garnish the chicken wings with cherry tomatoes, red and green bell peppers, watercress and you are ready to serve a delicious dish which all guest would love to taste.Medicinal Herbs and Spices

Herbs and spices have healing and medicinal powers. They are used for treating common problems like cough and cold. It helps to rejuvenate your body system. The herbs and spices have amazing powers which can cure a lot of things. You can use herbs through oral consumption or application to the effected part. Some very common powerful herbs and spices which have healing and medicinal powers and widely used are as follows: Marigold Nutmeg

Celery

Betel Leaves

Bamboo

Clove

Coriander

Poppy seeds

Rhubarb

Rosemary

Fennel

Saffron

Cumin Seeds

Holy Basil

Herbs and spices have a variety of uses be it cooking or medicinal properties. Seed bearing plants devoid of the woody stems are known as herbs. The green leafy part is used for medicinal properties or culinary usages. Spices are actually grounded seeds or roots or fruits. Spices are generally used as food taste enhancer or condiments. There are different types of spices and each type is connected some cultural background. For example: Italian spices or Indian spices.

Herbs and Spices are used in cooking to enhance the taste of the food. Some also have medicinal properties hence they have been used in Ayurveda, natural healing process. Herbs and Spices are used to make medicines and treated for curing many illnesses like cough and cold, and stomach ache or headache. Sometimes the oils of Herbs and Spices are also used for beauty purposes. It is always beneficial to go the natural way.

Herbs have been used since time immemorial for different purposes. Be it seasoning or even sorcery herbs and spices are always used. The Sumerian civilization has left records on clay tablets that herbs and spices were used and these records dates back approximately 6000 years back. Most herbs can be grown if you just know how to do it. Most of the allopathic medicines are made from herbs. Nowadays there are stores which sell herbs and spices.List of Herbs and Spices

There are many herbs and spices which one can avail in the market or even grow in their garden. Some particular places are especially famous for their Herbs and Spices. They have different beneficial properties which can be used. Not everyone is aware about the different types of herbs and spices. Some of the very important herbs and spices are as follows: Thyme Mustard

Nutmeg

Oregano

Paprika

Rosemary

Saffron

Poppy seeds

Star Anise

Curry Leaf

Fenugreek

Rhubarb

Cumin

Cilantro

Basil

Bay leaf

Fennel

Cardamom

Clove

Cooking with Herbs and Spices

Herbs and Spices are the entire essence of a dish. It can make or mar a dish from its strong and light flavors. It gives color and character to any dish. With a little here and there changes you can manage to give a new look and feel to your dish. It is always better to use fresh herbs than the dried ones. If you are using dried herbs it is better if you crush them so that it can bring out the flavors in it. When grinding herbs and spices it is better if you use a mortar or a pestle.

Keep your herbs and spices in airtight containers. You should cook any spice before you add water in them. Dont overdo or put excess flavors as that might spoil the entire dish. Some people use a lot of herbs and spices when they are cooking but one should also know that all flavors do not go with each other as each has some distinctive flavors and tastes and aroma which add to the taste of the dish.Recipes with Herbs and Spices

If you are cooking with herbs and spices then the food taste is enhanced and tastes absolutely fantastic. If you have tasted stuff which contains herbs and spices then you would know how awesome it tastes. There are many delicious dishes which can be made by herbs and spices. Given below are two recipes which are made with herbs are spices they are as follows. Here is one sauce which has been made by essential items and you can take the sauce with egg, fish or chicken dishes. 1 tablespoon canned chopped green chilies 1 (8 ounce package) frozen chopped spinach

1/2 cup fresh cilantro, chopped

2 teaspoons ground coriander

1 tablespoon ground cumin

1/2 cup sour cream

1 tablespoon flour

1 tablespoon butter

1 pint whole milk

Salt and pepper to taste

First you would need to cook the spinach and then after that you need to drain the excess water. Keep it in a separate bowl. Now melt butter and then add flour to the butter and stir for two minutes. Slowly put the milk in by whisking. Lower the heat and then cook again for about five minutes or so. Add the cilantro, chilies, and spinach, along with green chilies and cumin and coriander. Then put the whole thing into a food mixer and then make it into a puree. Put in the sour cream and add pepper and salt to taste.

Mustard Chicken Wings

Ingredients 3 tablespoons Mustard seeds 5 tablespoons Mayonnaise

6 Chicken wings

Procedures

First you would need to wash the chicken wings properly so that they are well cleaned. Then in a container mix mustard seeds and mayonnaise very well. After you are done with it coat each chicken wing with the mixture of mustard seeds and mayonnaise. Then put the chicken wings in the oven and bake it in a preheated one for ten minutes at 200 degree Celsius. After the baking process is complete garnish the chicken wings with cherry tomatoes, red and green bell peppers, watercress and you are ready to serve a delicious dish which all guest would love to taste.Medicinal Herbs and Spices

Herbs and spices have healing and medicinal powers. They are used for treating common problems like cough and cold. It helps to rejuvenate your body system. The herbs and spices have amazing powers which can cure a lot of things. You can use herbs through oral consumption or application to the effected part. Some very common powerful herbs and spices which have healing and medicinal powers and widely used are as follows: Marigold Nutmeg

Celery

Betel Leaves

Bamboo

Clove

Coriander

Poppy seeds

Rhubarb

Rosemary

Fennel

Saffron

Cumin Seeds

Holy Basil

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FAMOUS DISHES:- The Famous Hyderabadi CuisineThe highlight of the Andhra Pradesh cuisine is the Hyderabadi food. It is famous for its rich andaromaticnature. It's taste is very distinguishable having a liberal use of exotic spices andghee. The Hyderabadi food uses fresh fruit instead of dried fruits. It is also famous for its non-vegetarian preparation andLambis the most widely used meat here.Biryani, one of India's most popular foods, is a flavored rice with meat or vegetables. It is an important part of Hyderabadi cuisine.

Hyderabadi cuisine is inspired by the Mughlai cuisine. This style of cooking is here since the Asaf Jahi period. Thus, the Hyderabadi cuisine is a perfect amalgamation of the typical Mughlai flavors with a blend of rich spices.

What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an Amalgam of these add an unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name. "Murgh do pyaza" gets its name from theonionsthat are added twice to the dish in two variations.

The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as "Gravy". Some of these blends are a well-kept secret that pass only down the family line or from the Ustad(Teacher) to his Shagird(Pupil). The head cooks or the "Khansas" were an asset to the house hold, and were treated with due respect.

The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi. These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas. The "Kebabs" in Hyderabad need a special mention, the "ShammiKebab" is one such popular dish. The Kebabs are originally from Greece!!

0 COMMENTSLINKS TO THIS POSTPopular Dishes and RecipesClick on the dishes below to get the recipe (Ingredients and Cooking Instructions)

1. Hyderabadi Kheema---------------------11.Lamb Biryani2. Hyderabadi Fish-------------------------12. Kheema Liver Masala3. Hyderabadi Biryani----------------------13. Mirch ka Salan4. Chicken Korma--------------------------14. Nihari5. Haleem----------------------------------15. Ghost Palak Curry6. Sheer Korma7. Mirchi Ka Salan8. Shahi Tukre9. Malai Korma10. Hyderabadi Rice Pulao3 COMMENTSLINKS TO THIS POSTOlder Posts

HYPERLINK "http://hyderabadi-food.blogspot.com/" HomeSubscribe to:Posts (Atom)Hyderabadi KheemaIngredients:

1 lb Mincedmeat 1 Cup chopped white cabbage 1 Cup chopped carrots 1 Cup choppedcelery and leaves 1 tspTurmeric powder Green chilies 3 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,turmericpowder, 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 withcorianderleaves.

Hyderabadi FishIngredients:

2 to 3 Cans of fish 4 tbsp Oil 2Bayleaves 3 cm Piece ginger 1/2 tsp Sugar 1 tspGaram masala 5 Red chillies 1 tspTurmeric powder 4 Green chillies 1 Cupcoconutmilk 1 1/2 tsp Melted butter Salt to taste

Paste of:

2 tspAniseed 3 tspCumin seeds 2-3 tbsp Coconut 1 Ball of tamarind


- Heat oil and add split green chillies, bay leaves and blended mixture.- Fry the mixture for about 10 minutes till the oil starts seperating.- Now add fish, sugar and salt. Simmer it after adding a little water.- Add coconut milk andgarammasala. Bring the mixture to a boil and take it off the fire.- You can also add melted butter to the dish.- Hyderabadi Fish is ready to serve.

derabadi BiryaniIngredients:

1/2 kgBasmatirice 1 kg Boneless meat 500 gmCurd 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 ofshazeera Finely choppedcorianderleaves 8-10 Sticksmintleaves 2 Pinch saffron 1-2Cinnamon 2-3Cardamom Saffron color 1-2 Clove 2 Cup oil Salt to taste 2 tsp Ghee


- 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.

Chicken KormaIngredients :

2 kg - Chicken pieces1tsp - Turmeric powder2 tsp -Garam masala100gms - Ginger-garlic paste50gms - Greenchillipaste2 tsp - Coriander powder1 kg - Finely sliced onions500gms -Yoghurt1 cup - Water100gms - Grated Coconut1/2 tsp - Pepper powder300 ml - Oil1 sprig - Chopped coriander leaves1 sprig - Chopped mint leavesSalt to taste

Cooking Instructions :

- Marinate chicken pieces in turmeric powder,garammasala, ginger-garlic and green chilli paste, coriander powder and salt for 10 minutes.- Heat oil and fry onions till golden brown.- Add marinated chicken pieces and mix well.- Stir well by adding yogurt and water.- Add coconut pieces, pepper powder, chopped coriander and mint leaves.- Cover and cook till done. Serve hot.

Sheer Korma

Ingredients :

100gms - VermicelliMilk - 1.5litreSugar - 250gmsChoppedcashewnuts - 50gmsChopped almonds - 50gmsChopped dates - 50gmsPowderedcardamom- 6nosButter - 4tspWater - 250ml


- Fry nuts in 2tsp butter till light golden colour, drain and keep aside.- Fry vermicelli in the remaining butter until golden brown.- Make a sugar syrup (one string consistency).- Boil the milk until it is thickened to half the quantity.- Add the fried vermicelli to the milk and cook. Do not allow lumps to form.- Add sugar syrup and cook for a while until it comes to a homogeneous consistency.- Sprinkle cardamom powder. Garnish with fried nuts.- Serve hot or cold.

Mirchi Ka Salan

Ingredients :

250 gms - Green chillies50 ml - Oil30 gms - Tamarind pulp100 gms - Beaten yogurt2 tbsp - Lemon juiceSalt to taste250 gms - Onions35 gms - Roasted peanuts35 gms - Grated coconut10gm -Ginger10gm - Garlic1 Tsp - Sesame seedsChoppedcorianderleaves


- Saute onions in oil- Grind sauteed onions, peanuts, coconut, ginger,garlicand sesame seeds to a fine paste.- Heat oil and deep fry green chillies, remove and keep aside.- Fry the ground paste in the same oil by stirring continuously.- Pour little water at regular intervals while frying the paste.- Stir well by adding yogurt, lemon juice and salt.- Add tamarind pulp and stir well until the gravy is of sauce consistency.- Add fried chillies. Bring to a boil and remove from fire.- Garnish with chopped coriander leaves and serve hot with biryani.

Malai Korma

Ingredients :

2 cups - Fresh cream (malai)2 nos - Finely chopped onions1 No - Finely chopped tomato10 Flakes - Garlic1 Inch - Peeled ginger5 Nos - Split green chillies1 Tbsp - Finely chopped coriander leaves12 Nos - Sliced cashew nuts1/4 Tsp -Turmeric powderSalt to taste3 Tsp - Ghee


-Grindginger and garlic to a smooth paste.- Heat ghee and fry cashew nuts. Drain and keep aside.- Saut onions in the same ghee till golden brown and add ginger-garlic paste, salt, green chillies and turmeric powder.- Add tomatoes and saut well till oil separates.- Add fresh cream, stir and cook. Simmer for 2 minutes.- Garnish with chopped coriander and fried cashew nuts.- Serve hot with rotis

Gosht Palak CurryIngredients :

1 kg - Mutton4 nos - Onions1 cup -Spinach2 tsp - Green chillies6 tsp - Red chillies2 tbsp -Corianderleaves1 tsp - Ginger-Garlic paste3 tbsp - OilSalt to taste


- Fry the onions and green chillies in oil till the onions become brown in color.- Add mutton, mixginger-garlic paste, red chillies.- Put the lid over thepanand allow it to cook.- Add blanched and chopped spinach and again cook for 2 minutes.- Mutton Paalak Curry is ready, check salt- Garnish the curry with coriander leaves.

Cuisine of Hyderabad

Home| Cuisine of Hyderabad

Hyderabad is an ever charming city, which is all the more well-known for its authentic and exclusive cuisines. In comparison to any other Indian cuisines, the cuisine of Hyderabad has many delicacies to boast of. The city boasts of its 'Nawabi' style, which reflects in its cooking too. Inhabitants of Hyderabad usually prefer vegetarian diet but the royal recipes of the 'Nawabs' for which Hyderabad is famous for is-Hyderabadi Bireiyani, which is the first choice of any non-vegetarians. This most famous non-vegetarian dish is prepared with rice and meat. Other well-liked non-vegetarian dishes are 'Kababs', which are meat pieces or crushed meat cooked in many different styles such as 'Boti Jhammi', 'Kalmi', 'Shikampur', 'Sheek', 'Lagan-ke-Kababs', 'Dum-ke-kababs). 'Kormas' is yet another preparation of dish in which meat or vegetables are cooked in rich with creamy gravy. A new specialty of this gastronomy is 'Keema Methi' which is pulverized meat with fenugreek. The most commonly used meat in the non-vegetarian preparation of dishes is- Lamb.

Preparation of Hyderabadi cuisine mostly uses Garam Masala, Chilli powder; oil and tamarind in order to make the food spicy and tasty. Some of the popular vegetarian delicacies of Hyderabadi cuisine is- Pesarattu, Pulihora (or pulihaara), Gongura, Avakkai (raw mango pickle).

Hyderabad boasts of ample verities of traditional vegetarian dishes, which are enticing to the core. They also have a collection of typical non-vegetarian cuisines. Both the types are rich in spice substance and you need to be cautious if you are not used to spicy and piquant food. However spicy, it is tremendously tasty and appetizing and is definitely worth a try.

The famous other delicious vegetarian dishes of Hyderabad are the Dahi Vada, Mirch-ka-sabu and Bagaara Baingan. The Dahi Vada basically contains spicy and buttery curd in which round pieces of ground lentils have been engrossed after being fried. The Mirch-ka-sabu is a mouth-watering vegetarian dish of Hyderabad consisting of hot chilies, which are engrossed in cream gravy.

Besides non-vegetarian and vegetarian dishes, there are some yummy sweet dishes also can be tasted such as- double-ka-meetha (bread pudding), Gajar-ka-halwa (carrot sweet dish) and Qubani-ka-meetha (apricot pudding). After enjoying on the yummy Hyderabadi dishes one should have a sip of the Iranian chai or tea. This hot sip has an exclusive flavor and you can easily get it in the street side cafes where you can just relax around and enjoy this famous Hyderabadi drink.The Hyerabadi cuisines are extremely influenced by the Mughals who ruled here. Therefore, the gastronomy also has some rudiments of the Mughlai cuisine

CHAPTER NO 03:-

Hyderabadi cuisine is a famous Indian regional cuisine. Hyderabadi cuisine is mainly a perfect blend of Persian and Mughlai cuisines. All the Hyderabadi cuisines are very famous in all over the India. The main characteristic of Hyderabadi cuisine is its selection of ingredients. All the Hyderabadi cuisines are prepared with perfect proportion of ingredients as well as spices and they are cooked in proper flame. Meat is an integral part of the Hyderabadi cuisine as most of the Hyderabadi cuisines are prepared with meat and rice. Not only the use of ingredients, Hyderabadi chiefs strictly use the traditional copper and brass utensils while cooking Hyderabadi cuisines.

Let's have a glance through the names of most famous Hyderabadi cuisines-

Curries and vegetables in Hyderabadi Cuisine: Baghara baingan Bagara khana

Murghi Korma

Dalcha

Paaya

Hyderabadi Kheema

Dum-ka-Kheema

Chakna

Pathar-ka-Gosht

Chugur Gosht

Muthhi Key Kebabs

Bhuna Gosht

Do Pyaasa

Beja Fry

Rawghani Roti

Boti Kabab

Khagina

Tamate ka Kut

Katti Dal

Nihari

Pasande Kabab

Kabuli

Desserts in Hyderabadi Cuisine: Double ka meetha Qubani ka meetha (Khubani-ka-Meetha)

Sheer korma

Gil e firdaus

Gaajar ka Halwa

Badam-ki-Jhab

Firni

Mauz-ka-Meetha

Snacks in Hyderabadi Cuisine: Dil khush Lukhmi

Chinna Samosa

Dil pasand

Fine Buiscuit

Osmania Biscuit

Side Dishes in Hyderabadi Cuisine: Dahi chutney Mirchi ka salan

Apart from these cuisines, Hyderabadi Biryani and Haleem are the two most popular Hyderabadi dishes.

Hyderabadi Biryani:It is a meat and rice dish that is originated in Hyderabad. Biryani is considered as an authentic food of Hyderabad. Chicken and Mutton are often used to prepare Hyderabadi Biryani. Sometimes, vegetable biryanis are also preferred by some people. There are several types of biryanis such as Hyderabadi Biryani Lamb and rice, Kachchi gosht ki biryani and Dum-pokht biryani.

Haleem:It is a special type of Hyderabadi cuisine that is cooked with wheat and meat. It is cooked for several hours to form a porridge like food. It is a very tasty dish. It is basically a seasonal dish and it is mainly taken during the month of Ramzan.

Hyderabadi Cuisine :An Introduction

The 400 years of Hyderabadi culture also has its origin in Art, Music & Dance, Poetry, and last but not least, the Cuisine.Hyderabad is never complete without the mention of the "Shahi Dastarkhan". The Dastarkhan is the Dining place where the food is served and eaten. It is normally a low chowki for the dining table and cotton mattresses for squatting and bolsters for the back rest. The Dastarkhan holds a place of reverence in every household.The Cuisine of Hyderabad has been influenced by various regional and religious cuisines, both Indian and Foreign, despite which it has been able to create an identity of its own. It has also been able to contribute towards making Indian cuisine popular world wide. The "Biryani" from this cuisine is one such example.What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an Amalgam of these add an unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name. "Murgh do pyaza" gets its name from the onions that are added twice to the dish in two variations.The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as "Gravy". Some of these blends are a well-kept secret that pass only down the family line or from the Ustad(Teacher) to his Shagird(Pupil). The head cooks or the "Khansas" were an asset to the house hold, and were treated with due respect.The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi. These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas. The "Kebabs" in Hyderabad need a special mention, the "ShammiKebab" is one such popular dish. The Kebabs are originally from Greece!!The Hyderabadi meal is never complete without the bread from the kilns of the local bakers. The breads from this cuisine are equally popular, be it rich "Sheermal" or "lukmi" (bread stuffed with savory mince meat). Bread is not only an accompaniment to the meal but also forms a base for a popular sweet dish "Double Ka Meetha".A glimpse of its People & food

HYPERLINK "http://www.reachouthyderabad.com/news/food.htm" Food and Beverage Bible By Santosh KoripellaThe forthcoming editions would carry further information on the cuisine of Hyderabad and also a few recipes from this land. We bid adeiu for now and look forward to welcoming you again for more recipes. Khuda afiz......More recipies....Hyderabadi KheemaQubani Ka Meetha

Hyderabadi Fish curryAvakai pickleExotic Hyderabadi BiryaniHyderabadi HaleemPannaKichidiHyderabadi Pucci Biriyani

chapter no 04:- Now, let's talk about kitchen equipment.

Three usually come with most apartments or houses you may rent, share or (if you're lucky) buy. They are:

1. A Refrigerator2. A Sink3. An Oven with a stove topTypically, you are on your own after these three.

There is one more absolute, non-optional, essential piece of equipment:

4. Pots and Pans

You will need, at a minimum:

(a) One6-quart potfor making spaghetti,

(b) One2-to-3 quart potfor making rice, boiling potatoes, etc. and

(c) One7-to-10 inch skilletor fry pan.

Many of the large discount stores offer "sets" of pots and pans. If you don't own any, that may be the way to go. If you have time to shop around look for sales and "extra-off" coupons. That will cut the cost considerably.

Buy the best you can afford. Really inexpensive pans do not have the same heat-retention ability as the more expensive ones.

From here on, my list says "optional" but quite honestly most of it isessential.

Option 1: Microwave OvenMicrowave ovens have become incredibly inexpensive over the years. You can now purchase one for less than $40. Many of them now have sensors that take the guess-work out ofmicrowaving potatoes, popcorn, and things like frozen meals.

(Even my husband, who does not know how to cook, knows how to use the microwave!)

Option 2: Cutting boardsYou can buy either wood or some kind of plastic or synthetic cutting-boards. Be sure to check out my post onHow to Choose and Use Cutting Boards.

Option 3: Baking Sheet with sidesThis sheet pan has a multitude of uses includingroasting potatoes, makingEnglish muffin pizzas,baking cookies(likechocolate chip) and lots more.

Option 4: Mixing BowlsGet some that could also double as serving bowls forsalads,mashed potatoes, etc.

Option 5: ColanderStraining water offspaghettiis impossible with out one. This is also great for washing fruits and vegetables.

Option 6: Coffee Pot/KettleIf you are on your own, you may want to consider a "French Coffee Press". (Afrench coffee press is easy to usewhen you know how, and you can make a really good, cup of home-brewed coffee with one in less than 5 minutes.) To boil water for coffee or tea, you may want to consider a tea-kettle or electric kettle. If you have a microwave, you could also use that to boil water.

Option 7: Toaster or Toaster OvenIf you like toasted bagels, make sure the mouth of the toaster is large enough to accommodate a sliced bagel. Toaster ovens not only toast breads, but as the names says, it's a mini oven. It allows you to bake and broil in addition to toasting. I have seen them on sale for as low as $30.

Option 8: BlenderBlenders can be more expensive then a microwave. If you want your blender to crush ice (for smoothies and margaritas), then you will need one with a fairly powerful motor. The more powerful the motor is, the more expensive the blender will be.

So this is my starter list. By popular demand I am adding a vegetable peeler and a garlic press to theutensil list. Make sure you also get some dishtowels and pot holders/oven mitts.

A toaster, a blender, a coffee-pot and a tea-kettle may not be first on YOUR list, but cutting boards, mixing bowls, a baking sheet with sides and a colander really are necessary to start cooking.

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20 comments

Pam CI love this post, most especially the soft teal colander with matching towel!

Keep up the great work xoxo P

Bethany RiskinI could not live without my food processor, pasta machine (manual, not electric), and baking stone!

Jon (Sacker)Bethany, Im so impressed at your use of the pasta machine. For some reason its the one major kitchen gadget Ive never been able to master. What I dont understand is where you get your third hand from:one to feed the pasta dough;the second to crank the handle;and teh third to catch the pasta as it comes out of the machine!!

DaveI've found my vegetable steamer to be a very useful and simple device. I've heard it doesn't remove as much nutritional value as boiling does. It's also good for a lot more than just veggies. I bought my dad an Oster model for $30 at Target recently.

Kathy MaisterHi Dave, Steamers are great! Prior to microwave ovens, I used my steamer all the time to steam vegetables. (Yikes! that was a long time ago!) Nutritionally speaking, it was the only way to go. Now I find in much quicker to "steam"vegetablein themicrowave!

Jon and Bethany, Food Processors, pasta machines, baking stones, etc are amazing things to have in your kitchen! (I have them all!) But...if you are just learning to cook, I don't think they are on the top of the priority list of equipment! Investing in a goodkniveis step #1!

GaryNice kitchen equipments.......!

TomWhen trying to design your dream kitchen keep a few things in mind. Start with a cabinet professional, they know the ins and outs of kitchen design and they can properly lay out your kitchen so that all the extras that you were hoping for will come together perfectly.

Kathy MaisterThe last time I renovated my kitchen was 17 years ago! Im wondering how much longer my Sub-Zero will last? The stove lasted about 12 years, and my microwave 15 years before they needed replacing. A newly designed elevator in our building means that to install a Sub-Zero, it would have to get carried up 7 flights of stairs or I would have to hire a crane and bring it through the window!

timothy lambinicioNice for showing the tools and equipment of kitchen, thank you! :)

Kathy MaisterWe are all about learning the basics here at startcooking.com!

Karen BoschThe one kitchen appliance that I could not live without is my Bosch blender.....I am able to puree soups, make smoothies, and grind coffee beans.

RoyI just attended the Saladmaster cooking demo on its pots and pans. They seem to be very high quality stuffs but very expensive. Normally, I cook with nonstick. Is it safe? or we should really use Stainless steel or 316 Titanium Saladmaster is selling. Your feedback is much appreciated.

Happy New Year...

Thanks, Roy

startcookingHi Roy,

I am not familiar with Saladmaster cookware.

I use a combination of stainless and non-stick cookware mostly by All-Clad, plus two Dutch ovens by Le Crueset. (I do not get paid by them for giving them the thumbs up, nor have they ever given me any cookware for free. I have been sent cookware from other companies hoping for an endorsement. I have yet to try any that compares to All-Clad and Le Crueset)

I really like my non-stick inch fry pans. (My 10 inch is shown in myFried Ricevideo) When you work with non-stick you just have to be careful that you do not pre-heat the pan to the smoking point. It is those fumes that can be toxic.

I am not a big fan of buying sets of anything, that includes a set of knives and a set of pots and pans. Good cookware is REALLY expensive. If the "set" includes pan sizes you will not use regularly, then it is a waste of money.

Many of the big kitchen shops will let you make up your own "set" with you being the one selecting what size and shape is right for your cooking needs.

An investment in good cookware requires some research on your part and be very wary of a good sales pitch.

This is not a easy decision. I wish you the best of luck trying to figure out what is right for you!

Cheers,Kathy

RoyHi Kathy,

Thank you so much for getting back to me so quickly. The Saladmaster is selling its Starter Set for around $2500. It's supposed to have the highest quality Titanium. Food cooks very fast. A lot of its recipes require no oil or water to prepare. So, it claims to retain much flavors from the food itself. Anyway, I am not sure if I can justify to spend that much on 6 pieces of pots and pans?

About non stick pans, I was told some countries already banned from selling them because of its potential to cause health problems. US might start putting label about its danger. Have you heard of it?

Thanks again for your wonderful website and videos.

Thanks,Roy

startcookingRoy,

If I were you I would go on line and read every review possible on this cookware before making such a huge investment.

Yes, many countries are considering banning non-stick cookware. Many of the issues stem from people using non-stick cookware improperly. If the non-stick surface has in anyway been compromised, then the pan should be thrown out. If you follow the manufacturers recommendations on proper use and care for non-stick cookware, they you should be fine.

As I said before, I use a combination of different pots and pans. I would not want an entire set of non-stick pans nor would I want an entire set of just stainless steel pan either.

Another thing to consider is the weight of the pans empty. My Le Cruest Dutch oven is fabulous but it does weigh a ton - which is one of the reason I would not want a whole set of Le Crueset cookware.

I hope this helps!K.

KhuramI want to be a chef!

ElanaReally great information. Awesome article. I am definitely coming back

monicaI'm so excited about buying my first kitchen utensils and equipment. Thanks for all the great information! How much should I be spending...

startcookingHi Monica,Buy the BEST you can afford!Cheers,Kathy

TinaI have found this to be really useful.

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INCLUDEPICTURE "http://imgusr.tradekey.com/images/uploadedimages/products/2/3/luxury-stainless-steel-gas-bbq-kitchen-dgb-cb6-ksw-_A4860890-20110122052123.jpg" \* MERGEFORMATINET Hyderabad in GeneralHyderabadis the capital city and most populous city of the Indian state of Andhra Pradesh. The city of Hyderabad has an estimated population of about 8 million and regarded as the fifth metro city of India.

Hyderabad is known for its rich history, culture and architecture representing its unique character as a meeting point for North and South India, and also its multilingual culture, geographically, culturally and intellectually. Also known as The City of Nizams and The City of Pearls Hyderabad is today one of the fast developing cities in the country and a modern hub of Information Technology, ITES and Biotechnology and Healthcare.

Hyderabad has become a preferred conference venue in India, with many conferences and meetings taking place in the city. The city is home to the world's largest film studio, the Ramoji Film City as well as many historical monuments and modern marvels. The city is also known to be a sporting destination with many national and international games conducted here.

The people here are calledHyderabadisfamous for the lip-smacking cuisines and hospitality. Hyderabadi cuisine is a blend of Mughal and Persian cuisine. Hyderabadi Biryani is an iconic dish of the region. Italian, Mexican, Chinese and Continental cuisine are all popular in the city along with typical Andhra and other South Indian cuisine. The city also has some of the best pubs in South Asia and a growing popularity for Trance Music.

Hyderabad has seen an increase in the hopitality sector. Some of the Five star hotels in the city are ITC Kakatiya Sheraton, Taj Krishna, Taj Deccan, Hotel Novotel Hyderabad, Hyderabad Marriott, Tulip Manohar and Hotel Ista.

The city is regarded as a blend of traditionality with modernity.

oductionHyderabad City Map

Hyderabadrepresents a confluence of the old and new-it is known the world over for its 400-year-old Charminar as well as for its pearls, bangles, silks, I-T companies and mouth-watering cuisine. The capital ofAndhra Pradesh, Hyderabad, though cosmopolitan, has retained its glorious past. Hyderabad is home to people from diverse cultures and traditions.

A Brief History of HyderabadThe history of Hyderabad goes back to the period when Quli Qutub Shah seized power from the Bahamani Kingdom in 1512 and established the city of Golconda and the Qutub Shahi dynasty. However, lack of water supplies and frequent epidemics like plague and cholera forced Mohammed, the fifth Quli Qutub Shahi to found a new city and thus Hyderabad was founded. Asaf Jah-I proclaimed himself the Nizam and established independent rule of the Deccan as the Mughal Empire started to crumble. In 1798, under the subsidiary alliance agreement signed between the Nizam and the British East India Company, the territory north of the present-day Hussain Sagar lake was established as a cantonment. It came to be known asSecunderabad. Successive Nizams of the Asaf Jah dynasty ruled it until the state was merged into the Indian Union in 1948.

Geography of HyderabadLocated at an altitude of 536 metres, the mean summer temperature in Hyderabad fluctuates between a maximum of 40 degrees celsius and a minimum temperature of around 22 degrees celcius. Winter temperatures range between a maximum of around 22 degree celcius and a minimum of around 12 degrees celcius. You may need to wear light woolens during early mornings and late evenings.How to reach Hyderabad By Air: Hyderabad is well connected to various parts of India as well as foreign countries. The Hyderabad airport at Begumpet provides connectivity to all major destinations in India, as well as flights to Middle East, Southeast Asia, Europe, North America and other places. A new airport is being constructed at Shamsabad in the outskirts of Hyderabad. Click here forHyderabad Flight Schedule By Rail: Hyderbad to connected by rail toBangalore,Chennaiand all other major Indian cities. There are three railway stations in Hyderabad -Hyderabad Railway Station (Nampally), Secunderabad Railway Station and Kachiguda Railway Station. By Road: Hyderabad is well connected to other major Indian cities like Bangalore,Mumbai,Nagpur,Warangal,Puneamong others by National Highways. The city shall be a part of the North-South Corridor.Getting Around in HyderabadGetting around in Hyderabad is very easy. Auto rickshaws are by far the easiest and most economical mode of transport. Taxis are another option. There are two types of city bus services available in Hyderabad. The APSRTC(Andhra Pradesh State Road Transport Corporation) operates two kinds of buses-the ordinary road transport corporation buses and the Metro Liners in the city. Hyderabad has the MultiModal Transport System (MMTS) connecting Serilingampally with Nampally on one route and Falaknuma via Secunderabad on another. It is also scheduled to develop a Metro system.Hyderabad EconomyHyderabad is the nerve-center of business for the state of Andhra Pradesh. It is competing with Bangalore for the title of the cyber capital of India and is already sometimes mentioned as Cyberabad. Many top-notch Indian and multinational software firms have set up shop in Hyderabad. The state government is offering many sops to the I-T companies to woo them. Hyderabad is home to the Telugu film industry. The other major business sectors in the city include pearls, glass manufacturing, textiles, railway coaches, paper products, silverware, saris, paintings and artifacts, handicrafts, bangles and pharmaceuticals

Leading Institutions in HyderabadHyderabad is home to several high-quality educational institutions drawing students from various parts of India as well as abroad. It has two Central Universities, two Deemed Universities, and six State Universities. The Jawaharlal Nehru Technological University, International Institute of Information Technology, Osmania University Colleges of Engineering and Technology, MVSR Engineering College are some leading technical institutes while the Osmania Medical College, Nizam's Institute of Medical Sciences and Gandhi Medical College are leading medical colleges. There are reputed dental colleges like the Govt. Dental College & Hospital. The Indian School of Business and the National Academy of Legal Studies & Research (NALSAR) are also located in Hyderabad.

Other leading institutions include the Acharya N.G. Ranga Agricultural University, Central Institute of English & Foreign Languages, Dr. B.R. Ambedkar Open University, Maulana Azad National Urdu Univesity, Hyderabad , Potti Sreeramulu Telugu University and the University of Hyderabad.

Sights and Sounds of HyderabadHyderabad has a plethora of attractions. Though the Charminar remains the city's most important symbol, there are many other attractions which beckon the visitor.

Charminar: The Charminar is the most famous landmark of Hyderabad. There are four minarets at each corner of the square structure and hence its name. During the period of the Qutub Shahi kings, the first floor was used as a madrasa (religious seminary). A walk around the Charminar takes us to a bygone era. It is believed that during the intervening period of Mughal rule between the Qutb Shahi and Asaf Jahi dynasties, the southwestern minaret was destroyed by lightning, but was subsequently repaired. Golconda Fort: Constructed by the Kakatiya rulers in the 12th Century, the Golconda Fort was expanded by the Qutb Shahi kings. The famous Hope Diamond, the Koh-i-Noor Diamond, the Orloff Diamond, etc. are believed to have originated here. It is also known for its superb acoustics. Hussain Sagar: The majestic Hussain Sagar Lake is one of the major attractions of Hyderabad. Statues of various eminent personalities line the banks of the lake. The monolithic Buddha statue of in the middle of the lake is a major draw for tourists. Nehru Zoological Park: The Nehru Zoological Park, one of the largest zoos in Asia is home to nearly 1,500 species of animals, birds and reptiles. The Lion Safari within the zoo is one of the main attractions for tourists in this Park. It also houses a nocturnal zoo, a dinosaur park, a natural history museum, parks and a mini-train. Ramoji Film City: Located at a 25 km drive from Hyderabad city, the Ramoji Film City, covers an area of around 2,000 acres. It is famous for its over 500 set locations which include the Hawa Mahal, built on the lines of the Golconda Fort, a Japanese garden, a multi-purpose building, luxury hotels and artificial waterfalls. It is the world's largest integrated film studio, attracting filmmakers from South India, Bollywood as well as Hollywood. Salarjung Museum: Held to be the largest private collection of artifacts in the world, the museum houses various artifacts collected by Nawab Turab Ali Khan, more popular as Salar Jung I, the diwan of the State of Hyderabad and his descendants. There are some rare artifacts collected from all across the globe, Indian paintings, arms and clothes of the Mughal emperors, clocks etc.Religious Places in HyderabadHyderabad represents a pot-pourri of cultures. There are many important places of worship for people belonging to all religions. The Birla Mandir, a magnificent temple dedicated to Lord Venkateswara stands atop the Kalapahar. The Mecca Masjid is situated 100 yards southwest of the Charminar. It is believed to have been built using bricks brought from Mecca, thus earning the name Mecca masjid.

The constructions of this mosque was started by Sultan Muhammad Qutub Shah and completed in 1694 during the time of Mughal Emperor Aurangzeb. Another major attraction is the Moula Ali Dargah, built during the period of the Asif Jahis. The Cathedral of Saint Joseph, located in the Gun foundry area was built around 1860 A.D. and has a distinctive Italian touch. The Sanghi temple is located about 25 kms from the Hyderabad city center in Sanghi Nagar. The temple stands atop the Paramanand Giri hillock.

Getaways from Hyderabad Alampur: Located at a distance of 200 km from Hyderabad, Alampur is famous for its marvelous temples and remnants of some ancient temples. It is famous for the Nine temples known as Nava Bhramma temples, dedicated to Lord Shiva. These temples were built by the Badami Chalukyas, who reigned for about 200 years, starting from the middle of the sixth century Vijayawada: Siutated around 265 kilometres from Hyderabad, Vijaywada is located on the banks of Krishna river. One of the busiest railway junctions in India, it is also known as the business city of Andhra Pradesh. It holds tremendous religious significance for Hindus as well as Buddhists. The main places of worship in Vijaywada include the Kanaka Durga Temple, St.Mary's Church, Gunadala Matha Shrine. Besides, there are plenty of other attractions like the Rajiv Gandhi Park, Victoria Museum, Mogalarajapuram caves, Hazrat Bal Mosque, Kondapali Fort etc. Bhadrachalam: Lying about 320 kilometres from Hyderabad, Bhadrachalam is a popular religious spot.Thousands of Hindu pilgrims visit this holy town every year, especially during the time of Ramnavami. It is famous for a temple dedicated to Lord Rama. Nagarjunasagar and Nagarjunakonda: Located in the Guntur district of Andhra Pradesh, Nagarjuna Konda is about 156 kms from Hyderabad. It is a pilgrimage spot for Buddhists, housing the relics of a Buddhist civilisation dating back to 3rd Century A.D. The chief draw is a partly ruined statue of the Buddha. The other major attractions in Nagarjuna Konda include a waterfall, a massive dam and a museum. Excavations at Nagarjuna Konda have led to the discovery of an ancient civilization. The museum, located in the center of man-made dam Nagarjuna Sagar houses many of the relics from these excavations. Pakhal Wildlife Sanctuary: Located at a distance of about 112 kms from Hyderabad, Pakhal Wildlife Sanctuary has earned plaudits for its beautiful landscape. Spread over an area of about 860 square kms, it is named after the man-made lake Pakhal lake. Established as a wildlife sanctuary in the year 1952, it famous for its wide range of flora and fauna. The main animal species include the leopard, sambhar, nilgai, sloth bear, spotted deer, mountain gazelle, four horned antelope etc.AccommodationThere is a wide range of accommodation options to suit the needs of every kind of traveler. Whether it is the executive or business traveler or backpackers, suitable pocket-friendly accommodation is available for the visitors to this city. Hyderabad has 5- Star hotels like the Taj Krishna, ITC Kakatiya Sheraton & Towers, Hotel Taj Banjara, Taj Residency, Viceroy Hotel & Convention Centre , Hotel Manohar, Hotel Sitara among others.

There are 4-Star Hotels like Hotel Green Park and Amrutha Castle. Besides there are economy hotels like Hotel Golconda, Baseraa Inn, Hotel Rukmini Riviera, Hotel Deccan Continental, Aditya Park Inn, Hotel Asrani International, Hotel Tara, Hotel Ashoka for the budget traveler.

Tickle your PalateHyderabadi cuisine incorporates Mughal, traditional Andhra and Telangana influences. Hyderabadis love to relish their food. In terms of popularity, Hyderabadi Biryani wins hands down. Besides the Biryani, Pheni and Haleem are also popular dishes. Apart from this, Hyderabadis also swear by 'Irani chai' and 'Osmania biscuit'.

ShoppingIf you are game for shopping, Hyderabad will not let you down. Here you can shop for world famous pearls, jewellery, bangles, traditional arts & crafts, handicrafts, sarees, clothes from reputed international brands, what name you! The main shopping areas comprise Basheerbagh, Abids and Nampally. Other favorite haunts are Begum Bazaar (for brassware), Laad Bazaar (for diamonds, pearls, bangles and precious metals), Sultan Bazar and Mahatma Gandhi Road. Begum Bazar is the largest market in the city. If these are not enough, you can also rummage through Ameerpet, Himayatnagar, Begumpet, Somajiguda and Punjagutta. Besides, for the benefit of toursists, Andhra Pradesh Tourism has opened souvenir and handicraft shops christened 'Gnapika'.

To sum upHyderabad has something for everybody. It is a city, which is marching ahead to the future, while retaining its historical roots. If you are not stumped by the flavors of Hyderabadi cuisine, its grandiose monuments will floor you. It is city that pulsates with life and is sure to make you come back for more.

Hyderabad food is very yummy... yummy... you will never forget the taste of Hyderabadi dishes. Not only in India but Hyderabad food isvery popularall over the world for delicious and mouthwatering dishes.

To think of Hyderabad is to recall its rich and incomparablecuisine, its wealth of architecture, its refined traditions of gracious hospitality and an exquisitely cultured way of life.

Hyderabad is a heaven for"Food Lovers".There is nothing to beat Hyderabad delicacies.

If theres something that makes my mouth water, it has to be the traditionalHyderabadidelicacies.

Must Eat in Hyderabad...

Hyderabad is incomplete without talking about its food - a rich blend of royal Mughlai flavours, Nizams special, and spice-up culinary traditions of South India.Must eat dishes in Hyderabad are: Hyderabadi Biryani

Pathar-ka-Ghosht

Nahari

Haleem

Double-ka-Meetha

Khubani-ka-Meetha

Seviyon-ka-Meetha

Kheer

Most Popular...

Most popular dish of Hyderabad isHyderabadi Biryani. Ask anybody about their favorite dish of Hyderabad, and they will definitely tell you Hyderabadi Biryani.Prepared in a unique style - a blending of Mughal kitchen with the style of cooking practised by the Nizams - Hyderabadi Biryani has a distinct aroma.Beautifully garnished with pudina, fried onion & boiled eggs. Mostly it is served with dahi-ki-chutney and mirchi-ka-salan.

Biryani has many variants likeMutton Biryani, Chicken Biryani, Biryani Khaam, Biryani Zard or Zafranior the most exotic of allJoban Malti Biryaniin which mutton, partridges and quails were cooked with rice.

Hyderabadi Biryani DishI captured this image from my dinning table while having dinner.Feeling hungry ? I am sorry I can't share my plate with you from my website... but I can say one thing... this is so delicious... yummy yummy...

So, on your next trip to Hyderabad never miss

Biryani Cuisine

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Transcript of Biryani Cuisine