Kheema Kofta (Minced Meat Patties)

Prep and Cooking Time: 40-45 mins

Serves: 4-5 persons

Ingredients

Kheema (minced meat) – ¼ kg

Egg- 1

Onion - 1 large, finely chopped

Green Chillies - 2 or 3, chopped

Coriander -1-2 tbsp, Chopped

Cashews (Kaju) - 5-6

Coconut pwd- 2 tsp

Turmeric pwd- ¼ tsp

Red Chilli pwd - 1 ½ tsp

Ginger Garlic Paste - ½ tsp

Garam Masala pwd - ½ tsp

Salt to taste

Cooking oil - 2 tbsp

Method

• Heat oil in a pressure cooker and add the finely chopped onions and green chillies then sauté the contents and leave it until the onions turn transparent.
  
• Add turmeric pwd, ginger garlic paste and sauté for another 2 mins.
  
• Then add the washed kheema and mix it well and leave it for a while until all the kheema water evaporates this eliminates the raw odor from the kheema.
  
• Add Red Chilli pwd , Garam Masala and sauté the mixture.
  
• Add 1/2 cup water then pressure cook over high heat until the cooker whistles, then lower the flame and allow it to cook for 10mins. Turn off the heat.
  
• Blend the cashews into a fine powder and to this add coconut powder and cooked kheema and grind them to obtain a fine consistency. Do not add water.
  
• Now take the kheema mixture and make small round patties of uniform size
  
• Beat 1 egg into a bowl and add turmeric pwd, chilli pwd and salt to taste
  
• Heat 1/2 cup oil in a pan and dip the patties in the egg batter and fry until the patties turn golden brown.
  
• Kheema Kofta with Ketchup and Pudina Chutney/Mint Chutney serves as an appetizer; or they can be savored along with Rice and Pappu Charu/ Lentil Soup.
  

Hyderabadi Chicken Biryani

As the name indicates it is an authentic hyderabadi style biryani with a delightful flavor. It is prepared in layers of chicken, rice, curd and aromatic spices.

Prep & Cooking Time: 40-45 mins

Serves: 4-5 persons

Ingredients

Basmati Rice - 4 cups

Boneless Chicken- 500 gms

Onions- 3 large, chopped

Green Chillies- 7-8, slit and cut

Red Chilli pwd- 2 tsp

Turmeric pwd- ¾ tsp

Saffron- ¼ tsp

Lime Juice- ¼ cup

Milk- ¼ cup

Garam Masala pwd (preferably homemade)- 2 tsp

Dhaniya pwd- 1 tsp

Bay Leaves- 2

Cardamom/Elaichi- 3-4 pods

Cloves/Lavang- 3-4

Cinnamon stick/Patta- 2-3, 1-inch sticks

Ginger garlic paste – 1 ½ tsp

Yogurt (Curd) – 3 cups

Mint Leaves/ Pudina – ½ cup

Coriander Leaves- ½ cup, chopped

Salt to taste

Cooking Oil- 1-2 cups

Method

Marinating: Take a container and add the chicken pieces, green chillies, coriander leaves, mint leaves, red chilli pwd, turmeric pwd, salt, garam masala pwd, dhaniya pwd, ginger garlic paste, curd and mix the contents and allow it to marinate for a minimum of 1-2 hrs.

• Heat 1-2 cups of oil in a pan and deep fry the grated onion until they turn crispy and golden brown and keep it aside.
  
• Soak the saffron in milk and keep it aside. This adds color to the biryani, it is optional.
  
• Heat 3 tbsp of oil in a cooking vessel and add cardamom, cinnamon sticks, cloves, and bay leaves once they start spluttering add about 10-15 cups water and salt to taste.
  
• When the water comes to a boiling point add washed basmati rice and semi cook the rice for not more than 2-3 mins by stirring occasionally.
  
• Do not cook the rice completely, the rice should be slightly grainy and the grain should be easily breakable. At this stage drain the water from the rice.

Layering the Biryani

• Grease a dish with oil/ghee and arrange the entire marinated chicken at the bottom, then add a layer of some cooked rice, sprinkle some fried onions, 2 tsp lime juice, 1 tsp oil/ghee and 2 tsp saffron milk
  
• Repeat this for two more layers by adding rice followed by other ingredients as mentioned above.
  
• Close the container with an air tight lid and seal the lid with aluminium foil.
  
• Pre-heat the oven to 350 degrees and place the container in the oven and allow it to cook for nearly 40-45 mins. Remove the container and check if the chicken is cooked and the marinade mixture is not liquidy.
  
• Alternative: Cooking can be done over a low flame too. Seal the lid with dough and cook for about 40-45 mins and ensure that the chicken is tender and well cooked.
  

Delicious Mouth-watering Hyderabadi Chicken Biryani is ready. Serve Biryani with mirchi ka salan or Raitha along with onion and lime slices.

Stuffed Capsicum

This recipe goes out for all those vegetarian lovers. A sea change for those who dislike the taste of capsicum try this recipe and you are bound to love the extra ordinary taste of capsicum stuffed with mashed potato, tamarind and coconut.

Prep & Cooking Time: 25-30 mins

Serves: 4-5 persons

Capsicum stuffed with the mashed potato and onion mixture

Stuffed Capsicum ready to be served

Ingredients

Green Capsicum/ Bell Pepper – 3

Onion- 1 cup, chopped

Potato- 2 large

Chilli pwd- 1 ½ tsp

Turmeric pwd- ¼ tsp

Dhaniya pwd- ¾ tsp

Ginger garlic paste – ½ tsp

Besan/ Gram Flour/ Senega Pindi - 2 tbsp

Tamarind - 1 small lemon size tamarind pulp

Coconut Powder- 1-2 tbsp

Salt to taste

Cooking Oil- 3 tbsp

Method

• Boil the potatoes, peel off the skin and mash them and keep aside
  
• Heat 1tbsp oil in a vessel and add onions, turmeric and salt to taste, sauté until the onions turn transparent and then add ginger garlic paste.
  
• Pre-heat a skillet and roast the besan/ gram flour to get rid of the raw smell
  
• Now add the mashed potatoes, tamarind concentrate to the onions and mix well. Cook on medium flame for 3-5mins.
  
• Add roasted gram flour, chilli pwd, dhaniya pwd and coconut pwd to this and sauté the contents.
  
• Take each capsicum and cut it into two halves and fill the halves with the mashed potato and onion stuffing.
  
• Heat 2 tbsp oil in a pan, cook the capsicum halves with a covered lid on a low flame for about 8-12 mins or until the capsicum becomes tender.
  
• Periodically turn the pieces and cook on both the sides and ensure not to burn the capsicum. You can further cut the capsicum into quarters as it is easy to savor this way.
  
• Tasty Stuffed Capsicum is ready to be served with hot Rice or Roti.
  

Vegetable Pulao

Prep and Cooking Time: 25-30mins

Serves: 3-4 persons

Ingredients

Basmati Rice - 2cups

Onion- 1 medium sized, chopped

Carrot- 2, finely chopped

Beans- 1 cup, cut into small pieces

Green Peas- ½ cup

Corn- ¼ cup (Optional)

Green Chillies- 4, slit and chopped into halves

Ginger Garlic paste- ½ tsp

Cilantro/ Coriander leaves- ¼ bunch

Garam Masala pwd – ¾ tsp

Cashews/ Kaju- 5-6, chopped into halves

Cloves, Cinnamon, Bay Leaves, Elaichi/Cardamom- 2 or 3 of each

Clarified Butter/ Ghee- 2 tbsp

Method

• Heat ghee/oil in a pan, add cloves, cinnamon, bay leaves, cardamom and cashews, once it splutters add onions, green chillies, Ginger Garlic paste and cook until onions turn transparent
  
• Now add the vegetables and salt and sauté the contents.
  
• Cook on a medium flame for not more than 3-5 mins, add garam masala to this.
  
• Do not overcook the veggies as they would once again be cooked with the rice.
  
• Now add the vegetable mixture to the washed basmati rice along with 3 cups of water
  
• Cook the rice until it is done.
  
• Note: For 1 cup Basmati Rice 1 ½ cup water would be sufficient.
  
• Garnish with coriander leaves and Serve this hot Veg Biryani with a Mixed Vegetable Curry or Chicken Curry and Raitha.
  

That would make for a great meal. Isn't it???

Dum Ka Chicken Curry

Prep & Cooking Time: 25-30 mins

Serves: 4-5 persons

Ingredients

Boneless Chicken- 500 gms

Onions- 1 large, chopped

Tomatoes- ¼ cup, chopped

Green Chillies- 5-6, slit and cut

Red Chilli pwd- 1 ½ tsp

Turmeric pwd- ½ tsp

Garam Masala pwd (preferably homemade)- 1 ½ tsp

Bay Leaves- 2

Cardamom/Elaichi- 3-4 pods

Cloves/Lavang- 3-4

Cinnamon stick/Patta- 2-3, 1-inch sticks

Ginger garlic paste - 1 tsp

Yogurt (Curd) – ¾ cup

Coriander Leaves- ½ cup, chopped

Salt to taste

Cooking Oil- 3 tbsp

Marinating:Take a container and add the chicken pieces, green chillies, coriander leaves, red chilli pwd, turmeric pwd, salt, garam masala pwd, ginger garlic paste, curd and mix the contents and allow it to marinate for a minimum of 1-2 hrs.

Note: Green chillies and garam masala add that extra flavor to the chicken. So ensure that you add right proportions of green chillies and homemade garam masala for an authentic taste.

Method

• Heat oil in a cooking vessel; add cardamom, cloves, cinnamon sticks, and bay leaves, once it starts spluttering add onions and cook till they turn transparent.
  

• Add the chopped tomatoes and cook for 2-3mins on a medium flame.

• Now add the marinated chicken mixture to this and cook for about 10-12 mins until the chicken becomes tender.
  
• Serve hot with plain rice/ pulao/ chapathis.
  

Tasty Dum ka Chicken Curry is ready to be relished.