Marag

Marag is a rich, spicy mutton soup that consists of tender meat. This soup is a must have starter at all Hyderabadi weddings and is considered as a specialty dish.
The following recipe is my sister's version of hyderabadi marag.
It is really easy to make and tastes really delicious!!!

Ingredients :

1. Lamb with bone/boneless - 3lbs
2. Onions - 2 large
3. Oil - 3 tbsp
4. Pure ghee - 2 tbsp
5. Cumin seeds - 3 tsp
6. Cinnamon sticks - 3
7. Green cardamom - 6
8. Ginger-garlic paste - 2 tbsp
9. Cloves - 9
10. Peppercorns - 30
11. Green chillies - 7-8
12. Cilantro - 2 bunches finely chopped
13. Mint leaves - 1/2 bunch
14. Plain yogurt - 2 cups
15. Garam masala - 2 tsp
16. Cumin seeds - 1/2 tsp
17. Black pepper powder - 1/2 tsp
18. Salt - to taste

Method:

1. Heat the oil and ghee in a saucepan.
2. Add all the whole spices and cook on medium heat until the spices release a heavenly aroma. Do not let the whole spices turn dark in color or burn.
3. Dice the onions and blend in a blender to a fine paste. Add this onion paste to the saucepan with oil and spices.
4. Add the ginger-garlic paste and saute on high flame for about 5 minutes.
5. Transfer this to a cooker and add the meat and yogurt.
6. Blend the green chillies well in about 1 cup of water. Strain this mixture, reserve the chilli water and discard the residue. Add this to the cooker.
7. Add the finely chopped cilantro and mint leaves.
8. Add the garam masala and salt. Mix well.
9. Add about 1/2 cup of water and cook on a medium flame for about 1/2 hour.
10. The meat should become very tender. It might take time so be patience.
11. When the meat is done allow all the remaining water to dry , stirring occasionally. The more you stir the better it tastes.
12. Now add water according to consistency you wish to have for soup. If you like it soupy add 2 cups of water and cook for another 5-10 minutes and if you like it thick add less water. Adjust for salt if you add more water.
12. Add freshly ground black pepper just before serving with hot naan or parathas.

                              Enjoy and Good luck :) 

 

sending this to : SIC #3, Anu's page

  

Hyderabadi Harees ♥

Now that a lot of festivals are lined up wishing all the readers Happy  Dussera  and  Eid -ul -Adha/Bakrid.  

Now that during the Eid season there is plenty of lamb around at home you can make a variety of dishes like Harees, Biryani, Pathar ka gosht, dum ghosht etc;.

Today we will learn how to make hyderabadi harees. Hyderabadi harees, is basically a stew composed of meat, lentils and broken wheat made into a thick paste. It originated as an Arabic dish and was introduced to the Hyderabad state during the Nizam's rule. Blended with regional traditional spices, it formed a unique Hyderabadi harees, becoming a popular food among the native residents.

                   Enjoy this traditional lip-smacking  recipe of everyone's favorite hyderabadi harees .

                      

Ingredients :

1. Lamb / Beef (boneless)  -  1 1/2 kg
2. Broken wheat (wheat rava)  -  1/4 kg
3. Lentils - Masoor dal, Toor dal, Chana dal,  Moong dal - 1/2 cup and Urad dal  -  1 cup
4. Garam Masala  -  Kawab chini (cubebs)  -  10-15   
                               Cloves  -  4 
                               Cardamom   -   4
                               Caraway seeds (shah zeera)  -  1/2 tsp
                               Cinnamon  -  2 sticks
                               Peppercorns  -  10-15
                         
5. Red chilli powder  -  2 tsp
6. Salt  -  to taste
7. Ginger-Garlic paste -  2 tsp
8. Turmeric powder  -  1 tsp
9. Oil  -  1/2 cup
10. Coriander  -  1 bunch
11. Mint  -  1 bunch
12. Green chillies  -  10-12
13. Water  -  as required
14. Onions  -  4-6 (medium)
15. Ghee  -  1/2 cup for garnish
16. Almonds and Cashew nuts (Roasted) - for garnish
17. Lemon   -  4  (cut into wedges) for garnish

 

Method :

1. Clean and wash the meat and add all the lentils (washed), garam masala, chopped coriander, mint, and green chillies. 
2. Now add red chilli powder, salt,  turmeric powder,  ginger garlic paste and oil.
3. Add water and pressure cook for about three whistles or till the meat is completely tender.
4. Meanwhile wash the broken wheat / rava and add 1 tsp ginger garlic paste, 1 tsp red chilli powder, 1 tsp salt ,1/2 tsp turmeric powder, 1tbsp oil, 10  peppercorns, 10 kawab chini and 1-1 1/2  ltr water and cook on a low to medium heat till done.
5. Heat oil in a pan and fry the chopped onions till dark golden and crisp.
6. Roast the almonds and cashew nuts. keep aside.
7. When both the things are done, bring the meat and wheat together and blend it with a masher (ghotni) into a thick paste.
8. Now keep the mixture on a medium to high flame and add the remaining oil of fried onions and cook for about 5-10 minutes.
9. Garnish with coriander, mint leaves, roasted almonds and cashew nuts , fried onions and lemon wedges.
10. Top with ghee and serve hot.

                                     

                               Enjoy and Good luck :)

 Sending this recipe to : SIC #3, Anu's page ,

                                     EP SERIES

                                    Priya's CWS Dals 

 

 

Garnishing Ideas

Simple garnishing ideas to make your dish look spectacular .

 

Heart shaped boiled egg ♥

 

                                           

                                                 Tomato Hearts ♥

                                          

                                                Tomato rose ✿

Murmura Laddu

Ingredients :

Murmura (puffed rice) - 500 gms
Jaggery - 1 cup (powdered)
Water - 1 cup
Cardamom seeds - 2 (powdered)


Method :

1. In a thick-bottomed vessel, add water and jaggery. Cook on medium-high heat till Jaggery melts and begins to concentrate.
2. When it starts foaming, it has reached the right consistency. To test, take a small plate with water add a few drops of jaggery syrup, and if you can make a ball then the syrup is ready. This whole process takes about 15 to 20 minutes.
3. Constantly stirring, add murmura (puffed rice). Also add cardamom powder.
4. Within one or two minutes, murmura starts to soak up the syrup and comes together into a dry mass.
5. Wait for about 5 minutes for murmura-jaggery mixture to cool down and then start making laddus. Wet your hands with little water and make round balls.
6. You can also add food coloring [yellow, red, green] to the jaggery syrup to make colored laddus.

                                              Enjoy and Good luck :)

Bread Gulab Jamun

Bread Gulab Jamun is an easy to make sweet dish with a twist in the original recipe of Gulab jamuns. Here the gulab jamuns are made from bread instead of maida.

( Makes 6 Bread Gulab Jamuns )

INGREDIENTS :

1. Bread - 3 slices
2. Milk - 1/2 cup
3. Sugar - 1 cup
4. Ghee - for frying
5. Water - 1/4 cup
6. Rose water - few drops

METHOD :

1. Boil the sugar with ¼ cup of water to make a syrup and add the rose water to it and keep aside.
2. Now soak the bread in milk and mash them .
3. Make small balls form the mashed bread.
4.Fry them in ghee/ dalda till golden brown and drop them immediately into the sugar syrup.
5.Let the balls soak in the sugar syrup for an hour.
6.Serve warm or you can chill the bread gulab jamuns in the refrigerator and then serve them.

                                         Enjoy and Good luck :)

Pav Bhaji

Ingredients :

Potatoes, boiled and mashed  - 4 medium

Tomatoes,chopped  - 4 medium

Onions,chopped  - 2 medium

Green capsicum,chopped deseeded  - 1 medium

Cauliflower,grated  - 1/4 small

Green peas,shelled  - 1/4 cup

Ginger,chopped  - 1 piece

Garlic  - 8-10 cloves

Oil  - 3 tbsp

Pav bhaji masala  - 1 1/2 tbsp

Green chillies,chopped  - 3-4

Salt  -  to taste

Butter  - 3 tbsp

Fresh coriander leaves,chopped  - 1/4 cup

Lemons,cut into wedges  - 2

Method :

1. Boil green peas in salted water till soft, drain, mash lightly and set aside.
2. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown.
3. Add green chillies and ginger-garlic paste. Stir-fry for half a minute.
4. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
5. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
6. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
7. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
8. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

For pav bhaji Masala:

Ingredients:

• 50 grams red chili
• 50 grams coriander seeds
• 25 grams cumin seeds
• 25 grams black pepper
• 25 grams cinnamon
• 25 grams clove
• 4-5 black cardamom
• 25 grams dry mango powder
• 10 grams fennel seeds
• 1 tbsp. turmeric powder
• Roast all the ingredients separately.
• When cool, grind it. Shift them and mix dry mango powder, turmeric powder and store in a bottle.

                         Enjoy and Good luck :)

Luv,

Linking to :

Pari's Event @ Nivedhanam

Bread Pakora

 

Ingredients :

 

1. Bread slices  -  4-5
2. Gram flour  - 1 1/2 cup
3. Rice flour  - 1 tbsp
4. Salt   - to taste
5. Cumin /carom seeds  - 1 tsp
6. Green chillies -  2-3 chopped
7. Coriander  - 1/4 cup chopped
8. Water -  for batter
9. Oil -  for frying
10. Ginger-garlic paste - 1/4 tsp
11. Red chilli powder - 1/2 tsp

Method :

1. Cut Bread slices into desired shapes (like triangle, rectangle etc.) keep aside.

2. Mix all the dry ingredients together: Gram flour (besan), rice flour, cumin /carom seeds, salt, red chilli powder, ginger-garlic paste, chopped coriander and green chillies. Rice flour adds to the crispness.

3. Slowly add water to make a smooth batter (neither too thick nor too lose) 

4. Heat oil in a frying pan on medium flame.

5. Dip bread pieces in the batter and fry till golden brown and crisp.

6. Serve bread pakoras hot with green chutney or tomato ketchup.

                                 Enjoy and Good luck :)

 

Sending this to :

  Nivedhanam: SYF & HWS - Ginger &ANU'S HEALTHY KITCHEN 

 

Pav Bhaji

 INGREDIENTS :

Tomatoes,chopped                                   4 medium
Onions,chopped                                         2 medium
Green capsicum,chopped deseeded   1 medium
Cauliflower,grated                                     1/4 small
Green peas,shelled                                    1/4 cup
Ginger,chopped                                         1 piece
Garlic                                                             8-10 cloves
oil                                                                    3 tbsp
Pav bhaji masala                                        1 1/2 tbsp
green chillies,chopped                            3-4
Salt                                                                 to taste
Butter                                                             3 tbsp
Fresh coriander leaves,chopped          1/4 cup
Lemons,cut into wedges                          2

Method :

1. Boil green peas in salted water till soft, drain, mash lightly and set  aside.
2. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Saute till    light brown.
3. Add green chillies and ginger-garlic paste. Stir-fry for half a minute.
4. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
5. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
6. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
7. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
8. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

For pav bhaji Masala:

Ingredients: 50 grams red chili, 50 grams coriander seeds, 25 grams cumin seeds, 25 grams black pepper, 25 grams cinnamon, 25 grams clove, 4-5 black cardamom, 25 grams dry mango powder, 10 grams fennel seeds, 1 tbsp. turmeric powder.
Roast all the ingredients separately. When cool, grind it. Shift them and mix dry mango powder, turmeric powder and store in the bottle.

                                     Enjoy and Good luck : )

Gajar ka Halwa

Ingredients :

•	Carrots	1 kg
•	Cashewnuts	10-12
•	Almonds	10-12
•	Raisins	10-15
•	Pure ghee	3 tablespoons
•	Milk	2 cups
•	Green cardamom powder	1/4 teaspoon
•	Mawa (khoya)	1 cup
•	Sugar	3 cups

Method :

1. Roast the cashew nuts, almonds and set aside for the garnish.
   Peel, wash and grate the carrots. 
2. Put the carrots in a cooker, add 2 cups of water and 2 cups of milk and pressure cook until two whistles or till the carrot is tender.
3. Add sugar,  mawa and cardamom powder and stir-fry for three to four minutes until the milk evaporates.
4. Heat pure ghee in a thick-bottomed pan, add the halwa and saute for five minutes or till the halwa starts to leave the side of frying pan. Mix well, stirring continuously. 
5. Continue to cook for two minutes more. 
6. Garnish with chopped & roasted cashew nuts, sliced almonds and raisins. 
7. Serve hot or at room temperature.

            

                             Enjoy and Good luck :)

 

Sweet poori

 Ingredients :

FOR THE PURIS :

Wheat flour/all purpose flour         2 cups
Cardamom powder                               1/2 tsp
Ghee/oil                                                  1 tbsp
Salt                                                            to taste
Water                                                       as needed

FOR THE SYRUP:

Sugar                                                       1 cup
Water                                                      1/2 cup
Oil                                                          for deep frying

Method :

1. Mix together flour, cardamom powder, salt, ghee and water. Knead into a soft dough.Cover and leave for 10 minutes.
2. After 10 minutes divide the dough into small portions and make balls out of the dough.
3. Roll the dough balls into small puris/chapatis.
4. Keep them covered.

5. SUGAR SYRUP :

Mix 1 cup of sugar to 1/2 cup of water. Add 1-2 cardamom pods, slightly crushed. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is dissolved in water. Do not overheat, that will caramelize the sugar.

6. Heat oil in a pan. Keep the flame between medium and low.Deep fry the sweet puris until golden color.
7. Drain excess oil on a tissue and dip the hot puris immediately into the sugar syrup.
8. Leave it inside the syrup for 1/2 minute.
9. Remove and serve at room temperature.

                                            

                                      Enjoy and Good luck :)

Veg manchurian

 

INGREDIENTS :

FOR THE MANCHURIAN BALLS :

1. Cabbage ,finely chopped - 1/2

 

2. Capsicum , deseeded and finely chopped  - 2

 

3. Carrots, grated  - 2

 

4. Ginger-garlic paste - 1/2 tsp

 

5. Red chilli, powder - 1 tsp

 

6. All purpose flour - 1 tbsp

 

7. Cornflour - 5 tsp

 

8. Salt  -  to taste

 

9. Oil  -  to deep fry

 

FOR THE SAUCE :

Onion, finely chopped - 1 big

 

Capsicum, cut into small cubes - 1

 

Tomato, ground to paste -  1

 

Garlic cloves, finely chopped  - 7-8

 

Red chilli powder  - 1 tsp

 

Cornflour - 2 tsp

 

Tomato sauce  - 1 tbsp.

 

Soya sauce  - 1 tsp

 

Chilli sauce - 1 tsp

 

Lemon juice - 1 tsp

 

Vegetable stock / water  - 1 cup

Salt and Black pepper - to taste

 

METHOD :

TO MAKE BALLS :

1. Wash all the veggies, grate and chop. 
2. Transfer all the vegetables in a bowl and sprinkle salt.
3. Mix well and leave for 5-10 minutes. 
4. Now squeeze out the excess water and add ginger, garlic, flour, corn flour, garam masala and red chilli powder. Mix thoroughly and take little quantity on your palm to make like a small ball.
5. Heat oil in a pan and slide 3-4 balls at a time to deep fry. Fry them till they are golden brown. Drain out the oil on tissues and keep aside.

TO MAKE THE SAUCE :

1. Heat in oil in a pan and add chopped garlic and saute.
2. Add chopped onions and capsicum, saute till onion turns transparent.
3. Add red chilli flakes and tomatoes.
4. Add all the sauces and vegetable stock.
5. Add salt, sugar and pepper as per taste.
6. Cover with lid and bring it to a boil.
7. Make a paste of cornflour with water and add it to the sauce while stirring till the sauce thickens.
8. Remove from flame.
9. Add the fried balls just before serving otherwise they will become too soft or soggy.
10. Serve with plain rice or fried rice.

 

                          Enjoy and Good luck :)