Cauliflower Pulao

Ingredients:

1. Oil for shallow frying
2. 1 kg cauliflower (gobhi)
3. 1/2 tsp salt
4. 3/4 black pepper powder

For Pulao:

1. 2 1/2 cups rice (basmati preferred)
2. 3 tsp oil
3. 2 bay leaves (tej patte)
4. 4 black cardamoms (badi ilaichi) crushed
5. 2 inch piece cinnamon (dalchini)
6. 4 cloves (laung)
7. 2 onions chopped
8. 2 inch piece ginger (adrak) grated
9. 4 green chillies chopped
10. 1 1/2 tsp salt
11. 1 tsp cumin (jeera) powder
12. 1 tsp red chilli
13. 1/2 garam masala powder
14. 5 cups of water

For Garnishing: 


3 tbsp finely chopped coriander leaves

Preparation:

1. Clean and wash rice and soak in water for 20 mins.
2. Drain and set aside.

Method: 

1. Heat oil in a pan.
2. Add cauliflower and shallow fry till half done
3. remove sprinkle salt and pepper on cauliflower and set aside.
4. For cooking pulao, heat oil in heavy bottomed saucepan.
5. Add bay leaves, cardamoms, cinnamon and cloves.
6. As they start to sputter, add onions, and stir fry till they turn golden brown and semi-transparent.
7. Add ginger and green chillies and stir for another 1 - 2 minutes.
8. Add salt, cumin powder, red chilli powder and garam masala powder. Stir for another 1 - 2 minutes.
9. Add rice and cauliflower.
10. Carefully stir and mix to avoid breaking rice or cauliflower for 5 - 6 minutes.
11. Add water stir and mix well, cover and cook on reduced heat for  5 - 8 minutes or till water absorbs. 
12. Remove and set aside.
13. For serving, arrange cauliflower pulao in serving dish and serve hot garnished with coriander leaves and potato salli. 

Chicken Barbecue

Ingredients:


2kg chicken cleaned and washed
3 tbsp brown vinegar
3 tbsp maida for dredging
2 tbsp butter for basting
1 tsp salt


Marinate with:

1. 1 1/2 tbsp tomato ketchup
2. 3 tbsp soya sauce
3. 1 1/2 tsp worcestershire sauce
4. 1 1/2 tobasco sauce
5. 1 1/2 tsp red chilli sauce
6. 1 1/2 tsp green chilli sauce
7. 3/4 tsp salt
8. 1 1/2 tsp black pepper powder
9. 3/4 tsp mustard powder

Method:

1. Cut the chicken into 12 pieces and poke them with fork.
2. Rub with salt and vinegar and set aside for 10 - 15 ins
3. Mix ingredients for marinate, rub into chicken and allow to marinate for 6 hrs.
4. Lightly dredge chicken with flour
5. Thread into skewers and grill in an electric grill for 8 to 10 mins.
6. Remove from fire and baste them with butter and grill again for 3 to 4 minutes.
7. Serve the grilled chicken pieces with lemon wedges, green salad and onion rings.

Talawa Gosht (Hyderabadi ) Recipe

Ingredients:

1. Meat - 1 Kg
2. Coriander Leaves - 2 Bunches [handful]
3. Salt - 2-3 tsp or according to taste
4. Red Chilli - 2 tsp
5. Turmeric - 1/4 tsp
6. Garam Masala (Mix of Spices) - 1/2 tsp
7. Ginger Paste - 1 1/2 Tbsp
8. Garlic Paste - 1 1/2 Tbsp
9. Vinegar - 1 tsp
10. Lime juice - 4 tsp
11. Oil for frying

Method:

1. Cut cube sized pieces of mutton and grind them slightly in a mixer. 
2. Make sure that the cubes are not fully minced but are only torn due to the grinding action.
3. Add Ginger paste, Garlic paste, salt, red chilli powder, turmeric powder and vinegar to the mutton. 
4. Mix it well and keep aside for 30 minutes to an hour. 
5. One can refrigerate overnight for better taste.
6. Heat 4 tbsp oil in a pressure cooker and fry the mutton for 3 minutes.
7. Add 2 cups of water and pressure cook on medium heat for 25 minutes.
8. Heat a non-stick cooking vessel/pan with several Tbsp of oil for frying mutton.
9. Unload the contents of the pressure cooker into the frying pan. 
10. Fry the mutton for 10 minutes. 
11. Add coriander leaves and fry for another 5 minutes or until the mutton is blackish brown in color. 
12. Add more oil if needed.
13. Heat the coal pieces to red hot. Cut slices of onion and place them in a funnel shape in the fried mutton. Pour some ghee to it. 
14. Drop the heated coal pieces into the onion slices holding ghee. 
15. Immediately put the lid on the pan and let the smoke settle to give a tempting aroma.
16. Pour lime juice, mix well and serve hot with slices of onion and tomato.

Mutton Keema Masala

Ingredients:

1. Minced lamb- 1 1/2 lbs
2. Large onion- 1 (finely chopped)
3. Tomatoes- 2 (finely chopped)
4. Green chilies- 2 (finely chopped)
5. Grated ginger- 1/2 inch piece
6. Crushed Garlic- 3 cloves
7. Red chili powder- 1/2 tsp
8. Turmeric powder- 1/2 tsp
9. Coriander powder- 1 tsp
10. Cumin powder- 1/2 tsp
11. Garam masala powder- 3/4 tsp
12. Cinnamon- 1 stick
13. Bay leaves- 2
14. Cloves- 2
15. Green cardamoms- 2
16. Salt to taste
17. Oil- 1/3 cup
18. Chopped cilantro (coriander) leaves

Method:

1. Boil the minced lamb with 1 clove of crushed garlic and bay leaves in 2 cups of water for 5-10 minutes. 
2. Drain the water.
3. Heat the oil in a pan and fry the cinnamon, cardamoms and cloves for a minute and add the onions and fry until golden brown. 
4. Add ginger-garlic and green chilies and fry for couple of minutes. 
5. Add the boiled meat and saute for 5 minutes. 
6. Add the turmeric powder, red chili powder, cumin powder,
7. coriander powder and half of the garam masala powder and stir-fry for 5 minutes. 
8. Add the tomatoes and salt. 
9. Mix well. 
10. When the moisture in the tomato is fully absorbed, then stir-fry for 2 minutes. 
11. Add 2 cups of water and cook until the meat is tender. 
12. Add the remaining garam masala powder and stir fry for 5 more minutes. 
13. Garnish with chopped coriander leaves. 
14. Serve hot. 

To make it even spicier add 1/2 tsp freshly ground black pepper and 1 tbsp fresh cream and mix well.

Sindhi Chicken Biryani

Ingredients:

1) Chicken 1 kg
2) Rice 1 kg
3) Oil 1 1/2 cup
4) Onion 4 medium
5) Ginger, garlic 3 tbsps
6) Red chilli 4 tsps
7) Turmeric 1 tsp
8) Dry coriander powder 2 tsps
9) Garam masala 1/2 tbsp
10) Salt to taste
11) Cardamom 2-3
12) Green Cardamom 1-2
13) Cinnamon 2-3 pieces
14) Bay leaves 2-3
15) Anardana 1 tsp
16) Dried plums 12-15
17) Yellow or orange food colour 1/2 tsp
18) Yoghurt 250 gm
19) Tomatoes 1/2 kg
20) Green chillies 3-4 small
21) Potatoes 1/4 kg
22) Lemon 4
23) Mint 1/2 bunch
24) Coriander 1/2 bunch
25) Nutmeg and mace powder 1/2 tsp
26) Fennel seeds 1 tbsp
27) Dry coriander seeds 1 tbsps 
28) Salt 2 tbsps

Method:

1. Add oil in a saucepan. 
2. Add onions and fry till light brown and keep aside. 
3. Now add chicken in the pan and cook till water evaporates. 
4. Then add ginger and garlic in the pan and all spices, cinnamon and cardamoms. 
5. Roast the chicken till its tender. 
6. Then add potatoes, tomatoes, green chillies, lemon, anardana, yoghurt, coriander, mint, dried plums, fried crushed onions in the pan. 
7. Simmer on low heat (the curry must have 1 1/2-2 cups gravy). 
8. Now take another saucepan, add water to boil rice. 
9. Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsps salt. 
10. When rice tenderize a little, sieve and in a big saucepan, spread a layer of rice first, then add curry and another layer of rice. 
11. In the end, mix food colour in a little kewra and add in the rice. 
12. Cover and simmer for 5-10 minutes on low heat. 
13. Serve hot biryani with salad and raita.