Zafrani Pulao

Zafrani pilaf is a Hyderabadi special prepared with basmati rice and saffron. Saffron is soaked in warm milk to release all the color and flavor. Rice is soaked for sometime and fried in ghee. It is then cooked along with sugar and saffron milk till soft and fluffy.

Makes: around 2 Servings of Zafrani Pulao.

Ingredients:

• Basmati Rice 1 Cup

• Raisins 10 – 15

• Almonds 10

• Cashews 6

• Cardamom Powder 1/4 tsp

• Milk 1/4 Cup

• Sugar 1/4 Cup

• Saffron a very big Pinch

• Ghee 1 tbsp

Method of preparation:

• Wash basmati rice under water and soak the rice in enough water for around half an hour.

• Strain the rice and keep aside.

• Soak almonds in warm water for sometime and peel off the skin.

• Soak saffron in warm milk and keep aside.

• Heat ghee in a pan, add cashews and fry for sometime.

• Add raisins and fry for few more seconds.

• Then, add rice and fry for a minute.

• Stir in saffron milk, sugar and green cardamom powder.

• Cook for couple of minutes till all the sugar melts, add almonds and 1 1/2 cups of water.

• Cover and cook till all the water is absorbed.

• Fluff the rice and serve zafrani pulao with gravy curry of your choice.

Notes: Make sure to get the rice right.

Suggestions: If the rice is not cooked properly, add few splashes of water to the rice and cook covered on low flame till done.

Variations: You can also add yellow food coloring for more vibrant color. Variations include adding ground spices to the rice while its cooking.

Other Names: Zafrani Pulao, Zafrani Pilaf, Zafrani Pulav.

Matar Paneer

Matar paneer is another high calorie dish made with green peas and paneer. Oil is tempered with couple of whole spices and fried onion paste is cooked in it. Peas is then added along with other powdered spices. Paneer is chopped and added to the gravy at the last minute. Matar paneer is traditionally served with naan or any flat indian bread.

Makes: around 4 Servings of Matar Paneer.

Ingredients:

• Paneer 10 – 12 Pieces

• Peas 1/2 Cup

• Onion 1 Large

• Ginger Garlic Paste 1/2 tsp

• Coriander Powder 1 tbsp

• Cumin Powder 1 tsp

• Turmeric Powder a big pinch

• Red Chile Powder 1/2 tsp

• Garam Masala 1/2 tsp

• Green Cardamom 2

• Cloves 3

• Cinnamon 1 inch Stick

• Bay Leaf 1

• Caraway Seeds 1/2 tsp

• Yogurt 2 Tbsps

• Fresh Cream 1 tsp

• Salt to taste

• Cilantro Few Sprigs

• Oil 1 tbsp

Method of preparation:

• Peel and slice the onion.

• Wash peas under running water and keep aside.

• Chop the paneer into small cubes.

• Heat a tsp oil in a pan on medium heat, add sliced onion.

• Fry the onion till it starts to brown around the edges.

• Cool and grind the onion into smooth paste adding enough water.

• Heat remaining oil in a pan on medium heat, add caraway seeds, bay leaf, cinnamon, cloves and cardamom.

• Fry the spices for few seconds to release all their flavors.

• Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder.

• Fry for few seconds, add onion paste, peas, half a cup of water and salt.

• Cook covered for around 5 minutes till peas are cooked or becomes soft.

• Finally stir in yogurt, fresh cream and garam masala.

• Cook for few seconds, carefully stir in paneer pieces and simmer for couple of minutes.

• Serve matar paneer with flavored rice or roti.

Notes: Make sure not to overcook once the paneer is added.

Suggestions: Fresh paneer tends to break easily, so don’t overcook. Adjust the consistency of the gravy by water.

Variations: Cashewnuts can also be ground into paste along with onions. Add more red chili powder or add some green chiles for more spice. You can also deep fry the paneer pieces till they are light golden brown and soak them in water until required.

Other Names: Mutter Paneer, Matar Paneer, Mattar Paneer, Peas Paneer.

Jaggery Mango Pickle

Bellam Avakaya.

Bellam avakaya / teepi avakaya is a sweet version of the mango pickle. Salt is either substituted with either jaggery or sugar depending on the preference. All the ingredients are mixed and allowed to sit for around 3 days. The mango pieces are then separated and the syrup is allowed to dry under the direct sunlight till little thick. Finally the mango pieces are mixed back into the thickened syrup.

Makes: around 2 cups of Bellam Avakaya.

Ingredients:

• Mango (Chopped) 1 Cup

• Jaggery (Grated) 3/4 Cup

• Red Chilli Powder 1/2 Cup

Method of preparation:

• Wash thoroughly and pat dry the mango.

• Chop the mango along with its seeds into big chunks.

• Grate or mash the jaggery and keep aside.

• In a mixing bowl, mix jaggery and red chilli powder together.

• Thoroughly stir in the mango pieces and keep aside for around 3 days.

• Then, remove the mango pieces onto a plate from the mixture.

• Heat the remaining mixture on medium heat.

• Let any remaining jaggery melt and let the syrup thicken a bit.

• Once the syrup is little thick (like honey), remove from heat.

• Stir back in the removed mango pieces.

• Store in a tight jar and serve the jaggery mango pickle when necessary.

Notes: Make sure not to cook the syrup for long time.

Suggestions: If the jaggery mango pickle is too thin, cook for another minute. Add more chopped mango pieces to the pickle if desired.

Variations: You can also swap the jaggery with the same amount of sugar. You can also temper with mustard seeds if desired. The mixture can also be kept under direct sunlight to thicken.  

Other Names: Bellam Avakaya, Teepi Avakaya, Jaggery Mango Pickle, Sweet Mango Pickle.

Sugar Shells

Teepi Gavvalu.

For sugar shells, maida is mixed with a pinch of salt to make it into a soft dough. Once the dough is rested, small amounts of the dough is pressed on the gavvalu balla / gavvalu peeta (wooden block with ridges). Once the dough is formed into small shells, they are then deep fried till crisp and golden brown. Finally sugar syrup is tossed in the shells to caramelize the shells.

Makes: around 40 Teepi Gavvalu.

Ingredients:

• Plain Flour / Maida 1 Cup

• Ghee 1 tbsp

• Salt a small Pinch

• Sugar 1 Cup

• Oil for Deep Frying

Method of preparation:

• Warm up the ghee and keep aside.

• In a mixing bowl, mix together plain flour, ghee and salt into smooth dough adding enough water.

• Make sure the dough is soft but not sticky.

• Cover the dough with a wet cloth and rest it for half an hour.

• Divide the dough into approximately 40 balls.

• Take a small dough ball, press it on the gavvalu balla (wooden block having ridges) and slide it down the gavvalu balla with help of a thumb to form the dough in shape of a shell.

• Repeat the same with reamining dough balls.

• Cover the prepared gavvalu with a wet cloth to prevent them from drying out.

• Heat oil in a heavy bottomed pan on medium heat.

• When oil gets hot, slowly drop the prepared shells into the oil.

• Fry on both sides till golden brown (about 7 minutes).

• Remove the deep fried shells onto a absorbent paper.

• Then transfer them to a mixing bowl.

• Heat sugar in a sauce pot along with half a cup of water.

• Let all the sugar melt and the syrup thicken.

• When a drop of the sugar syrup is added to a bowl of water, it should form a very soft ball.

• Scoop all of the prepared sugar syrup from sauce pot and pour over the deep fried shells.

• Mix the shells while pouring the syrup to enable even coating.

• When the shells are warm enough to handle, break them into pieces else they stick to each other.

• Store tight and serve teepi gavvalu as a snack.

Notes: Use a long fork or a grater for the shell effect instead of using gavvalu balla.

Suggestions:If the dough is sticky, add more plain flour and knead well to mix. If the dough is too flaky, add a splash of water and mix. If the gavvalu (shells) are soft after removing from the oil, put them back in oil and deep fry again till crisp.

Variations: Jaggery Shells, Spicy Gavvalu.

Other Names: Sugary Shells, Teepi Gavvalu.

Missal Pav

Missal Pav.

Missal is a Maharashtrain version of sprouts just like usal. Here is one version of missal served with toasted pav (bun / bread). Oil is tempered and onion is fried in the oil along with other spice powders. Sprouted moth / matki is then added and cooked till soft. Finally missal is topped with sev, peanuts, farsan, boondi etc.. and served with pav.

Makes: around 3 Servings of Missal Pav.

Ingredients:

• Sprouted Matki 1/4 Cup

• Moong Sprouts 1/4 Cup

• Onion 1

• Green Chiles 2

• Ginger Garlic Paste 1/2 tsp

• Coriander Seeds Powder 1/2 tsp

• Cumin Seeds Powder 1/4 tsp

• Turmeric Powder 1/4 tsp

• Red Chilli Powder 1/4 tsp

• Garam Masala 1/2 tsp

• Tamarind 1 inch Sized Ball

• Cumin Seeds 1/2 tsp

• Mustard Seeds 1/4 tsp

• Asafoetida a pinch

• Curry Leaves 4

• Cilantro few Sprigs

• Salt to taste

• Farsan 1 tbsp

Pav 2

• Lemon Juice 1/2 tsp

• Oil 1 tsp

• Method of preparation:

• Remove stems, wash and slice the green chiles.

• Peel, remove ends and finely chop onion.

• Clean, wash and finely chop cilantro leaves.

• Soak tamarind in few tablespoons of hot water and extract all the thick pulp.

• Heat oil in a pan, add cumin seeds, mustard seeds, asafoetida and curry leaves and fry for few seconds.

• Then stir in chopped onion and cook till onion turns translucent.

• Now add ginger garlic paste, green chiles and fry for few seconds.

• Add coriander seeds powder, cumin seeds powder, turmeric powder, red chilli powder, and salt.

• For for few more seconds and add sprouted matki, sprouted moong and tamarind extract.

• Pour half a cup of water and cook covered till the sprouts turn soft.

• Finally stir in garam masala, cilantro and cook for another 5 minutes.

• Garnish a cup of cooked sprouts with chopped onion, cilantro, farsan, sev and lemon juice.

• Immediately serve prepared missal with toasted pav.

Notes:Make sure matki and moong is cooked well before removing from heat.

Suggestions: If the sprouts are not cooked properly, add another half cup of water and cook till done. Adjust with water for desired consistency.

Variations:Few tablespoons of ground coconut paste can also be added for much thicker version. Sprouted moong or sprouted chana or dried peas etc can also be used for making missal. Dahi misal (with a huge splash of yogurt layered on missal).

Other Names: Missal Pav, Sprouted Moth Beans Gravy Curry, Missal Paav, Misal Pav.

Tindora Potato Fry

 

Tindora Potato Fry.

Tindora / Dondakaya / Gherkin is chopped into small circles. Tindora is fried in oil along with spices till light brown in color. Potato is also added to the tindora and fried till its soft. Powdered spices are added to the fry as a finishing step. Serve tindora potato fry with steamed rice or with roti.

Makes: around 4 Servings of Tindora Potato Fry .

Ingredients:

• Tindora 20 – 25

• Potato 1

• Coriander Powder 1 tsp

• Red Chili Powder 1/2 tsp

• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp

• Cumin Seeds 1/4 tsp

• Urad Dal 1/4 tsp

• Oil 2 Tbsps

Method of preparation:

• Wash tindora under fresh water.

• Remove ends and chop tindora into thick circles.

• Wash, peel and finely chop the potato.

• Heat oil in a pan, add all talimpu ingredients in order.

• When mustard seeds start spluttering, add chopped tindora.

• Cook covered for a minute and uncover.

• Fry till tindora turns light brown around the edges.

• Stir in chopped potato and fry again till potato is golden brown in color and tindora is brown as well.

• Stir in coriander powder, red chili powder and cook for another minute on low flame.

• Serve tindora potato fry with plain steamed rice or with roti.

Notes: Make sure to fry the tindora well.

Suggestions: If tindora or the potato is not cooked well, put it back on heat and cook covered on low flame till done.

Variations: Check other recipes with tindora here.

Other Names: Tindora Potato Fry.

Beetroot Jam

Beetroot Jam

Ingredients:

• Beetroots 4

• Grated Ginger 1 tsp

• Lemon Juice 1 tbsp

• Sugar 2 cups

Method of preparation:

• Wash, peel and grate beetroots (abt. 2 cups).

• Heat a sauce pan, add grated beetroot, grated ginger and a cup of water.

• Cook covered for few minutes until beetroot turns mushy.

• Uncover and mash the cooked beetroot.

• Once the beetroot mixture thickens a little, add sugar and lemon juice.

• Let the mixture boil and thicken.

• Store in a sterilized jar and serve when needed.

Notes: Pulse the cooked beetroot in a blender if you wish.

 

Plum Jam

Aloo Bhukare Jam

Ingredients:

• Plums 4 – 8

• Sugar 1 1/2 cups

• Ginger 1/2 inch piece

• Lemon Juice 1 tbsp

Method of preparation:

• Wash, deseed and chop plums (abt. 2 cups).

• Peel and grate the ginger.

• Heat a sauce pan, add chopped plums, ginger and half a cup of water.

• Cook covered for few minutes until plums turn mushy.

• Uncover and let most of the water evaporate.

• Then add sugar, lemon juice and let the whole mixture thicken.

• Store in a sterilized jar and serve when needed.

Notes: Adjust the amount of sugar according to sweetness of plums.

Plain Flour Parata

Maida Paratha.

Plain flour / maida is kneaded into soft dough along with wheat flour and seasonings. The dough is rested for a while before kneading into a parata. The rolled out paratha is then cooked on flame till golden brown in color. Serve plain flour parata with any chole or any gravy curry of your choice.

Makes: around 3 Servings of Plain Flour Parata. 

Ingredients:

• Plain Flour / Maida 1 Cup

• Wheat Flour 1/4 Cup

• Salt to Taste

• Sugar a big Pinch

• Soda bi Carb a Pinch

• Ghee as required

Method of preparation:

• In a mixing bowl, mix together plain flour, wheat flour, salt, sugar, soda bi carb into soft dough adding cold water a little bit at a time.

• Keep covered and rest the parata dough for atleast 30 minutes.

• Divide the dough into 3 – 4 portions.

• Take each portion of the dough and roll into thin rectangle shape.

• Brush the surface of the rectangle with little ghee and roll the longer edge of the rectangle to form into a long cylinder.

• Now take one end of the cylinder and roll into a coil and press the coil lightly to form a disk.

• Brush the surface of the formed disk with little ghee and roll into thick 7 inch parata.

• Repeat the same with remaining portions.

• Heat a flat pan on medium low heat, place the rolled out parata on the pan.

• Cook on one side till light golden brown, turn on the other side and lightly press around the ends and cook till this side becomes golden brown as well.

• Remove the plain flour parata onto a plate and repeat the same with remaining rolled out parata.

• Serve plain flour parata with any chole or any gravy curry of your choice.

Notes: Make sure parata is cooked well before removing from heat.

Suggestions: Thicker the parata, more time it takes to cook.

Variations: You can also add crushed red chili while kneading the flour for little spice.

Other Names: Plain Flour Parata, Maida Parata.

Ridge Gourd Vada

Beerakaya Vadiyam.
     
Ridge gourd is peeled and finely chopped. It is then folded into thick dough like mixture using rice flour and spices. The mixture is then dropped into hot oil and fried till vada is golden brown in color. Serve ridge gourd vada with steamed rice and dollop of ghee.

Makes: around 10 Ridge Gourd Vada.

Ingredients:

• Ridge Gourd 1/2 Small

• Rice Flour 6 – 8 Tbsps

• Besan 1 Tbsp

• Onion 1 Small

• Red Chili Powder 1 tsp

• Cumin Seeds 1/4 tsp

• Salt to Taste

• Oil for deep frying

Method of preparation:

• Peel, wash and very finely chop the ridge gourd.

• Peel and finely chop the onion.

• Lightly squeeze the ridge gourd and keep aside.

• In a mixing bowl, mix together ridge gourd, onion, rice flour, besan, red chili powder and salt into thick mixture using no water.

• Adjust the spices if necessary and add a splash of water only if necessary.

• Heat oil in a deep frying pan on medium heat.

• When oil gets hot, scoop a little bit of the ridge gourd mixture and drop into oil.

• Repeat the same to fill the surface of the deep frying pan.

• Fry the ridge gourd vada on both sides till golden brown in color.

• Remove the fried vada onto absorbent paper.

• Repeat the same with any remaining ridge gourd vada mixture.

• Serve ridge gourd vada with steamed rice and dollop of ghee.

Notes: Make sure ridge gourd is cooked well and the vada is crisp before removing from heat.

Suggestions: If vadiyam is not cooked well, put it back on heat and fry on medium low flame till done.

Variations: You can also add your choice of herbs to the ridge gourd vada.

Other Names: Ridge Gourd Vadam, Beerakaya Vadiyam.

Roasted Peanuts Chaat

Veru Senagala Masala.

Peanuts are roasted in shallow pan until light brown in color. They are then cooled to room temperature and mixed with chopped onion, lemon juice and chaat masala along with others. Roasted peanuts chaat can be served in small portions as a tea time snack.

Makes: around 3 Servings of Roasted Peanuts Chaat.

Ingredients:

• Raw Peanuts 1 1/2 Cups

• Onion 1

• Tender Green Chile 1 (optional)

• Chaat Masala 1/4 tsp

• Red Chile Powder 1/4 tsp

• Lemon Juice 1 tbsp

• Cilantro few sprigs

• Raw Mango (grated) 1 tbsp (optional)

• Salt to taste

Method of preparation:

• Remove stems, wash, remove seeds and finely chop the green chile.

• Peel and finely chop the onion.

• Clean, wash and finely chop cilantro.

• Heat a pan on medium heat, add raw peanuts and roast them until they change color (around 10 minutes).

• Cool the roasted peanuts to room temperature.

• In a mixing bowl, add chopped onion, green chile (if using), mango (if using), chaat masala, red chile powder, cilantro and salt.

• Mix it thoroughly to combine all the flavors.

• Finally stir in roasted peanuts and remove onto serving bowls.

• Serve roasted peanuts chaat immediately.

Notes: Make sure to roast the peanuts well.

 

Suggestions: If the chaat is too spicy, stir in more lemon juice.

Variations: You can also add finely chopped tomato to the chaat. A tablespoon of sev also can be added.

Other Names: Roasted Peanuts Chaat, Veru Senagala Masala.