The traditional Hyderabadi cuisine are known for their spicy flavor, hot fragrance, liberal use of exotic spices, ghee and use of dry fruits in most items. They use the meat of lamb extensively as a non-vegetarian food. The delectable recipes of Hyderabad are famous throughout the world. Tourists flocking to India rarely miss the chance to visit the place of historic importance and get a taste of the cuisine.

Here are few recipes of Hyderbadi Food:

Beef Korma

Though beef is not eaten by majority sections in India, yet the item is very popular in South India. Beef korma is a delectable dish of Hyderabad and it is served well with hot tandoori rotis or rice.

You would require:
2 lbs of beef cut into pieces of 1 inch. ¼ cups of sliver almonds, 8 cloves of garlic, 7 cloves preferably whole, 1 tbsp ginger-root which is chopped coarsely, 1 tbsp coriander seed, 1 tbsp cumin seeds, 1 tbsp cardamom seed with pods, 1 tbsp red peppers crushed, 1 ½ tbsp salt, 1 tbsp ground cinnamon, 6 tbsp cooking oil, 3 medium onions sliced very thinly and separated, ¾ cup of whipping cream, ½ cup plain yogurt, 2 tbsp flour, ¼ tbsp garam-masala, 2 tbsp parsley or you can choose snipped coriander, water of required amount.

Combine all the spices and blend them in a blender to fine powder. Add little water, and then blanched almond, cloves of garlic, ginger-root, salt and grounded cinnamon to the mixture and blend them well till the mixture is in the form of paste. Boil the meat and then deep fry them in cooking oil. Now it is time to fry the onion on a big pan and add all the blended ingredients into it. Sauté till the color is deep brown. Now add the meat and pour ½ cup of water to the pan. Cover the pan for simmering the whole stuff for 45 minutes till the meat becomes tender and keep on stirring from time to time. Now stir the yoghurt, adding whipping cream, garam-masala and flour to it. Cook and stir the whole stuff till the gravy is thickened. Garnish the cooked korma with coriander leaves and the beef korma is ready to be served hot.

Hyderabadi Biryani

Ingredients required:
720 gm of mutton finely cut into bite pieces, 400 gm of rice parboiled, 4 tbsp lime juice, 10 blanched almonds, ½ tbsp mint leaves, 1 cup butter, 1 handful of chopped coriander leaves, ½ tbsp cumin seeds, 1 large sliced onion, 3-4 cardamom, 3 tbsp oil, 5-6 pods of garlic, 3-4 cloves, ginger finely grated, ½ tbsp saffron, 2-3 green chillies chopped, 1 cinnamon, ½ kg curd, 130 mg milk, 4 cups of water.

Wash the rice and boil it in a cooker. Soak the saffron in water. Now fry the sliced onions in the oil till they are brown in color. Put it aside. Fry the garlic, ginger, red chillies and almonds in fresh butter, add mutton to it and salt and stir the mixture well. Add little amount of friend onions to it. Now add water and cook on low flame till the meat is tender and some thick gravy is left. Put curd in a muslin cloth and let the water to drain away. Mix the cardamom, cumin seed, min leaves, chopped chillies, coriander in the drained curd. Strain the saffron water and add lemon juice to it. Add all these to the mutton on the pan and mix well. Now sprinkle half of the boiled rice and spread a layer of friend onion and then the rest of rice over it again. Pour the milk and some butter over it. Cover the vessel and seal the edges with flour paste. Place the can on flame for about 45 minutes. The biryani is ready for serving with chutney and raita.

Fish Recipes of India: Learn To Prepare Some Mouth-Watering Dishes

Amrtisari Fish

You need:
200 gm of flour, 7-8 fish fillet, 1 tbsp garlic paste, 1 tbsp ajwan, 1 tbsp ginger paste, 1 tbsp chilli powder, ½ tbsp turmeric, 1 tbsp lemon juice, 1 egg, 100 gm curd, oil for deep frying, slat to taste, onion chopped very finely and mixed well with the ginger-garlic paste. Salt for taste

Cut the fish fillet in size of 2 inches cubes and wash it properly. Now mix the chilly powder, turmeric powder, paste of onion, garlic, ginger and lime juice, and add pinch of salt to it. Keep the mixture aside. Make a batter of gram flour, ajwan, egg, curd, salt and water. Marinate the fish with the mixture of turmeric and others. Now add the marinated fish to the batter and keep the pieces dipped for 15 minutes. Now heat the oil in a pan which is deep (Kadai). Fry them till the fish is deep brown in color and crisp. Serve the Amritsari fish hot sprinkled with some chaat masala and lemon wedges.

Maccher Jhol (Fish Curry in Bengali Style)

You need:
800-1000gm of while flesh fish (it is good if you choose Rohu fish, or Catla fish), ½ tbsp turmeric powder or grounded turmeric, ½ tbsp salt, ½ tbsp coriander powder, ½ tbsp cumin powder, ½ table spoon chilly powder, 2 bay leaves, 3 whole green chillies, one onion finely chopped, 1/4 tsp kalonji, ½ tbsp ginger grated, 2 tomatoes mashed properly, salt for taste and mustard oil.

First deep fry the fish pieces in a kadai and put them aside. Now put some oil in a pan which can hold some amount of water. Fry the onion and ginger paste. Add all the ingredients to the mixture of onion and ginger and fry till the aroma of spices are strong and the color of the paste turns brownish. Now add the mashed tomato on it and mixture it well. Low the heat and keep it for two minutes. Add three cups of water and put some salt for taste. Cook the mixture for another 10 minutes in medium heat. Now add the fried fishes and cook in low steam for 10 minutes. The fish curry with jhol is ready to be served with rice.

Indeed the place is known for their variety of vegetarian food styles. Whether you talk of Lapsi which is wheat porridge or the ‘bhujia-roti’ combination, you have something to stuff in your mouth without any sort of hesitation. If you wish to learn about the taste of Rajasthan and its vivid culture which is reflected in the dishes, read the book on Rajasthan Cuisin by Maharani Gayatri Devi.

Rajasthani food is mostly known for the cooking in Royal Kitchens. Food here is a serious business because of the tourists flooding the state almost all the year round. The cooking here has its unique flavor and they use the simplest ingredients in them. Gram flour is widely used in some delicacies like Pakoda, Ghatta ki Sabji, Khata and others. They use bajra and corn to make bread (rotis). The place is also known for Khichri a particular dish prepared by ingredients like – rice, vegetables, ginger, spices, and some amount of butter. Rajasthan is also known for richly snacks like – ‘Daal-Moth’, Papad, Chips and Bhujia.

Here are few things which you always find in Rajasthan:

Lassi

This is natural yoghurt which is churned to remove the butter and make Lassi (buttermilk) a cool beverage served in summer.

Rajasthani Dal-Bati-Churma

This is a common food of Rajasthani people. Daal-Bati is cooked lentils and roasted balls of dough which is accompanies by pickle berries cooked in different methods. The Churma is a sweet dish made of jaggery or sugar in ghee. For taste and variety some ingredients like coconut, khoya and resins are also used.

Frying Puris and Chola

This is also a Punjabi favorite snack. Grams are soaked in water and later on cooked to a delicious stuffy recipe called chola masala which is served with fried white thin breads that puff like balloons when they are put on hot boiling oil in big pans.

The other common things which you would be able to taste in Rajasthan are – sweets having some spicy flavors, jalebis, mithais, faldas and glass of milk served with thick cream.

India is a country which has a history of more than 3000 years and this place has been home to different sects of people from time to time – Buddhists, Hindus (Aryans, Dravidians), Muslims, and many other religions like Sikhism, Jainism, Christianity, Zoroastrianism and to name a few. They all dictated food habits to people and the result is present day variety and richness of Indian regional foods.

There are many styles of cooking in India- somewhere there is high use of underground vegetative products like – onion, garlic, and ginger; while at some other regions people avoid them with the belief that such food items increase body heat and keep your head hot all time. From the lap of Himalayas in the North to the Southern tip of Coasts; from the Western Deserts to the Eastern hills you will find hundreds of region style of cooking in India. They are the reflection of their culture, climate, geography and people. But one thing which is very much common to almost all types of cuisines is the use of aromatic and flavor filled spices for which India has been known from times immemorial.

Kashmiri Cuisine

The valley which is often called the Heaven of India leaves you spellbound not only with its scenic beauty, Shikaras (large boated houses), and the brightening ice caps on the mountain; the cuisine of the place also leaves a long lasting impression in your mind. The place is known for some traditional style of Mughal cooking. The people mostly eat here meat of lamb, mountain goats, chicken, mutton, and to some extent buffalo-meat also. The place is known for Rogan Josh, Ristas, and mouth watering deserts like ‘firni’ and green tea called kawah. The dishes here are very rich, nutritious and reminiscent of the history of the place.

Maharastrian Cuisine

Mumbai or the famous Bombay has been the financial powerhouse of India and the second largest film Industry in the world. But the city is a bustling paradise for tourists and people because of the famous Maharashtrian cuisine and the famous Dubbawalas. You find food from very ethnic and regional culture to the eclectic and electrifying international culture. The famous dishes of the place are – Upma, Saar, Modaks, Sabudana Wada, Puranpolu, Vaara Paw, and other types of recipes. You have a comfort while you relish the deserts of the place. Mumbai is one of the renowned places in the world for sea-food.

The other famous regional cuisines of India are Kerala Delite, Tamilian Cuisine, Hyderabadi Cuisine, Bengali Cuisine, Assamese Cuisine, and Punjabi and Delhi cuisine, Rajasthani Cuisine and to name a few which have the vigor and versatility of cooking.

If you wish to feel the elate and richness of Indian food, you cannot afford to miss the Punjabi dishes of India. The Punjabi Cuisines are renowned throughout the world for their highly energetic food. The have some awesome cuisines which are very much indigenous to the land of Punjab and which are now eaten by people of all regions. They have brought about a revolution in the breakfast table with so many types of ‘Parathas’ for a heavy and perfect breakfast along with curd and other healthy items.

There are more than hundreds of original Punjabi dishes which you can prepare in your home and serve them. The great feeling of Punjabi food lies in the variety and versatility of their recipes. Here are few popular Punjabi dishes of India which are relished by people from all regions throughout India. They are simple to prepare and very tasty to gulp them down.

Alo-Gobi Recipe:

You need:

1 cauliflower, 4 potatoes, 1 tomato, ½ spoon turmeric powder, ½ spoon red chilly powder, 1 table spoon coriander powder, ½ table spoon sabji-masala, salt to taste, Ghee or oil. The ingredients mentioned here are for two-three people. You can increase the amount according to the servings you need.

Method:

Cut the potatoes (Alo) and cauliflower into pieces. Wash them properly. Now heat the oil or ghee in a cooking pan. Add some amount of chopped onion, paste of garlic and ginger. Fry the mixture till it is brownish in color. Now add the chopped cauliflower and potatoes. Cook in medium flame for 5 minutes. Now add chopped tomato, the turmeric powder, chilly powder, coriander and cook it for another 5-10 minutes. If you wish you can add little amount of water so that the stuff don’t stick to the pan. Serve hot with bread (rotis).

Roasted Baingan ka Barhta

You Need:

two eggplants, I large onion chopped, 1 tomato chopped, garlic cloves, chopped green chillies, ½ oil, fresh coriander leaves chopped, and salt for taste.

Method:

Roast the eggplants till they are soft. Peel the skin of the eggplants and mash them. Add the desired amount of salt on it and mix the mash with salt. Make a mixture of oil (preferably mustard oil), chillies, onion, garlic cloves and coriander leaves. Add the mixture to the mashed eggplant and mix the whole stuff properly. You can pour one tablespoon of lime juice over it for taste and little amount of butter. Serve it with rotis.