Flavours Of India

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.

Are you looking for some cool, refreshing, healthy as well as exotic experience? Here are some summer coolers for you, which are very part of Indian cuisines and can be supplemented with any Indian meal. Try them for yourself and others.

Plum passion

Ingredients: 600 gm fresh plums;10-15 gm rock salt;140 gm of sugar;700 ml icy water;250 gm trodden ice;4 lemon segments;

Method: Boil fresh plums in the water, then add half amount of sugar along with 5 gm of rock salt and allow it to cook for few more minutes, now squeeze out pulp while straining and discarding the seeds as well as skin(this strained pulp can be stored and used later for the drink in the fridge). Now blend the pulp till it turns into a fine paste in the blender while adding water, lastly season it with salt, lemon slices and sugar. Serve it by adding refrigerated water and packed down ice..

Guava guzzler

Ingredients: 300gm guava seedless;500 ml of guava juice;10-12 gm rock salt;60 gm of sugar;200 ml icy chilled water;100 gm trodden ice;4 lemon slices;10-15 freshly picked mint leaves

Method: Mix fresh guava with juice, ice water and mint to make a fine puree while straining discard the leftover. Spice up the juice with rock salt, along with lemon juice and sugar. Alter the evenness of the juice with the usage of iced water , crushed ice. Serve ice cold

White gazpacho

Ingredients: 4 slices bread (crust removed);150 gm almonds, blanched and skinned;3 garlic clove;60 ml extra virgin olive oil;50 ml white wine vinegar;2 tsp salt; 150 gm white grapes, halved and seeded

Method: Soak the bread in water until it gets soft, for about 15 minutes. Combine the almonds and garlic in a food processor or blender and process until almonds are finely ground. Now squeeze out the water from the bread and add it to the same food processor. Blend to a smooth paste. With the motor running, add the olive oil in a slow stream. Now adjust the consistency of juice by adding water, and season to taste by adding salt and vinegar to it. Serve immediately or chill the gazpacho. Stir before serving in bowls and garnish with grapes.