Sheerqorma / vermicelli pudding

Sheerqorma / sheer korma / vermicelli pudding  is a traditional preparation made on the festival of Eid-ul-fitr. It is served after eid prayers and throughout the day to the family and guests.
Its always my mum or my elder sis who makes this delicacy but this time I decided to make it, after all I'm a big girl now ...lol...So with assistance of my lil sis finally I prepared it .Everybody enjoyed it thoroughly and I was really happy cuz this was the first time I made it and was successful in pleasing everyone..yeah!
So here is an authentic version of this delicacy loaded with lots of dry fruits and of course love ♥.

 Ingredients :

1.  Vermicelli -  1 pack
2.  Milk - 1  1/2 ltr
3.  Sugar - 3 cups
4.  Pure ghee - 2 tbsp
5.  Cardamom - 4-5 (powdered)
6.  Almonds - 1 cup (slivered)
7.  Cashew nuts - 1 cup (slivered)
8.  Pistachio -  1/2 cup (slivered)
9.  Dates - 1/2 cup (chopped ) 
10. Milkmaid - 2 tbsp (optional )

 Method :

1. Heat pure ghee / oil in a deep pan on medium heat , add the vermicelli and fry till it turns golden brown, do not  burn it.
2.  Remove and keep aside.

 





3. To the remaining ghee add 1 ltr of water , let it come to boil.
4. Now add the vermicelli and let it cook for few minutes.
5. When the vermicelli is soft and done add the sugar and mix well.
6. Cook for another 1-2 minutes till the sugar dissolves completely .



 7. Then add the milk and mix gently.
8. Now add cardamom powder, simmer and cook for about 2 minutes .
9. Add the milkmaid if u desire more sweetness. Mix well.







10. Add the toasted dry fruits (almonds, cashew nuts, pistachios ).
11. Add the chopped dates and Serve it hot.

                                    Enjoy and Good luck :)

 

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  Lets Celebrate - Indian Sweets SIC #3, Anu's page

 

~Hyderabadi chicken biryani~

This delicacy is relished by all who love spicy and richly aromatic food. 

It has a taste that is simply exquisite and the very aroma will make your mouth water.
Here is a recipe of authentic hyderabadi biryani that is sinfully tasty.  

Ingredients :

1. Basmati rice (soaked) - 1 kg
2. Chicken - 2 kg
3. Onions - 3 big (sliced)

For marination :

1. Curd - 2 1/2 cup
2. Red chilli powder - 2 tbsp
3. Salt - 2 tbsp
4. Turmeric powder - 1 tbsp
5. Ginger-garlic paste - 2 tbsp
6. Oil - 2 tbsp

Paste :  Coriander - 1 bunch
              Mint - 1/2 bunch
              Green chillies - 10-12
Garam masala Powder : Cardamom - 4
                                             Cloves - 4
                                             Cinnamon - 2 sticks
                                             Mace and Nutmeg - little amount
                                             Caraway seeds / shahzeera  - 1 tsp

For the rice :

1. Oil - 1 tbsp
2. Cardamom - 2
3. Cloves - 2
4. Cinnamon - 1 
5. Caraway seeds  - 1/2 tsp
6. Salt - to taste

For garnish :

1. Cashew nuts  - roasted
2. Coriander - finely chopped
3. Mint leaves - finely chopped
4. Color (kesar yellow and orange) separately mixed in a cup of milk
5. Onions - fried to golden brown color
6. Lemon - cut into wedges

Method  :

1. Heat 1 cup oil in a pan and add sliced onions.fry them till crispy and golden brown in color.
2. keep half of it for garnishing and put the half in marination.
3. In a large vessel add chicken with all the marination ingredients - Curd, Red chilli powder, Salt, Turmeric powder, Ginger-garlic paste, Oil, Coriander-mint-chilli paste and garam masala powder. Mix well.
4. Cover and leave for about 2-3 hours.
5. Meanwhile wash the rice and soak it in surplus water for about 1 hour.    
6. After 2 hours add 1 cup of water to the marinated chicken and cook on medium to high heat till done.  
7. Heat 1 tbsp oil in a large vessel , add cardamom, cloves,cinnamon, caraway seeds.
8. Now add enough amount of water to cook the rice and let it come to a boil.
9. Add the drained rice, stir and let the rice cook till its 60% done.
10. Now drain the rice.
11. In a large vessel pour the chicken marinade spreading it evenly.
12. Now spread the drained rice over the chicken .
13. Put the chopped coriander, mint leaves, green chillies, both the colors, remaining oil after frying onions and fried onions.
14. Cover and cook on a medium flame for about 2 minutes then simmer and cook for another 5 minutes.
15. Serve hot garnished with cashew nuts and lemon wedges with dahi ki chutney, bagare baigan or  mirch ka saalan.

                                                   

                                 Enjoy and Good luck :)

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

                                   

Shami kebabs

 

Ingredients :

1. Minced mutton  - 1/2 kg
2. Bengal gram / Chana dal - 1 tbsp
3. Red chilli powder - 2 tsp
4. Turmeric powder- 1 tsp
5. Salt - to taste
6. Ginger-garlic paste - 1 tsp
7. Oil - 1 tbsp
8. Water - 1 cup
9. Garam masala - cinnamon - 1 stick, cardamom - 4, cloves - 4, kawabchini (cubebs) - 8-10, shahzeera(caraway seeds) - 1/2 tsp  - (powdered)
10. Coriander (chopped) - 1 bunch
11. Mint (chopped)- 1 bunch
12. Green chillies (slit) - 8-10
13. Black pepper powder - 1 tsp
14. Onion (chopped) - 1 small

 Method :

1. Clean and wash the mince and put in a pressure cooker.
2. To this add chana dal, chopped onion, red chilli powder, salt, turmeric powder, ginger-garlic paste and powdered garam masala.
3. Now add chopped coriander, mint and green chillies.
4. Add  1 tbsp oil and 1 cup water.
5. Let it cook till the mince is tender and all the water is absorbed.
6. It should be dry, if it is still moist cook it till all the water is evaporated.
7. Remove and let it cool to room temperature.
8. Then grind the mixture to a fine paste.
9. Now shape the mixture into small round flattened balls or kebabs.
10. Shallow fry them with little oil on both the sides till golden brown in color.
11. Garnish with coriander, lemon juice and sliced raw onions. with chutney made from mint or coriander.
12. Serve hot with hari chutney.

NOTE : If your mixture has become too thin , you can add a little amount of besan /gram flour .

                                   Enjoy and Good luck :)

 

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Priya's CWS Dals 

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 ,

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                                    Priya's CWS Dals 

 

 

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 :)

 

Dahi vada

Dahi vadas are basically savory lentil dumplings with spicy yogurt.

 

Ingredients : 

 FOR VADAS :
Bengal gram flour/besan - 3 cups
Salt - to taste
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Baking soda - a pinch
Water - as needed
Oil - to fry
FOR YOGURT :
Yogurt - 3 cups
Salt - to taste
Red chili powder  - 1 tsp
Ginger-garlic paste - 1/2 tsp
Coriander - 1/2 bunch finely chopped
Mint leaves - 1/2 bunch
Curry leaves - 8-9
Green chillies - 5-6 chopped

FOR SEASONING :
Oil - 2 tbsp
Cumin seeds - 1 tsp
Dried red chillies - 4-5
Turmeric powder - 1/4 tsp

Method:

YOGURT :
1. In a large bowl add the yogurt and beat it well with a whisk to make it smooth.
2. Add red chilli powder, salt, ginger-garlic paste, coriander, curry leaves, mint leaves and green chillies. Mix well and keep aside.
VADAS :
1. In a bowl mix together besan, red chilli powder, salt, turmeric and soda. Add required amount of water to make a smooth batter. (not too thick, not too thin). Beat it well to make sure that there are no lumps in it. keep aside.
2.Heat oil in a pan and with the help of a spoon leave the vadas into the pan. Fry the vadas on a low-medium heat till golden brown.
3. Immediately put the vadas in cold salted water.
4. Let them soak for a few minutes. Then put them into the spicy yogurt.
SEASONING :
1. Heat oil in a pan, add cumin seeds and dried red chillies. fry for a few minutes. remove from heat, add a little turmeric powder and pour over the yogurt.
2. Dahi vadas are ready to serve.

VARIATIONS : Instead of Bengal gram flour(besan), you can use urad dal also. Wash and soak the urad dal for 6-7 hours before making vadas.

                         Enjoy and Good luck :)

 

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