RCI-Authentic Hyderabadi Cuisine Round-Up

The air again has a crispness to it and cold and the colors vibrant on the leaves of most of the trees. Fall is officially here and I am enjoying every bit of it.

Due to lack of time and hectic schedules, I was unable to present you with the round up of RCI event. I apologize for that. I feel very happy and lucky to have been given the chance by Lakshmi to host the RCI event on Authentic Hyderabadi Cuisine.

If you are ever invited by a traditional Hyderabadi household for a lunch or dinner or breakfast for a change, you should always expect a feast fit for a king awaiting you with a spread both delectable for the eyes and extremely delicious for the taste with such hospitability and love, you will remember for years together.

Dear friends, I am very delighted to present you the round up for RCI:Authentic Hyderabadi Cuisine. Enjoy the feast!

Entrees from Food-Bloggers:

Starters and Chutneys:

• Geeta of ‘Payt Pooja’ sends her Shami Kofta.
• Anjum of ‘Cheers to Easy Cooking’ sends her Haleem.
• Manasi of ‘Kiss the Cook’ sends her Lukhmi.
• PJ of ‘Seduce Your Tastebuds’ send her Kothimira Perugu Pachadi (Cilantro Curd Chutney).
• Manasi of ‘Kiss the Cook’ sends her Sheekh Kabab.
• Uma of ‘Essence of Andhra’ sends her Gongura Pachadi (Red Sorrel Leaves Chutney).
• Maninas of ‘Food Matters’ sends her Mint and Coriander Chutney.
• Manasi of ‘Kiss the Cook’ sends her Shikampuri Kabab

One-Dish Meals:

• Yasmeen of ‘Health Nut’ sends her Hyderabadi Lamb Biryani.
• Anjum of ‘Cheers to Easy Cooking’ sends her Kacche Gosht Ki Biryani.
• Zainab of ‘Arabic Bites’ sends her Chicken Biryani. 
• Usha of ‘My Spicy Kitchen’ sends her Hyderabadi Mutton Biryani. 
• Lubna of ‘A Hyderabadi Foodie’s Cookbook’ send her Kofta Pulao. 
• Maimoona of ‘Mammu’s Kitchen’ send her Hyderabadi Chicken Biryani.
• Ayesha of Ayesha’s Hyderabadi Recipes send her Vegetable Fried Rice.
• Lubna of ‘Yummy Food’ sends her Hyderabadi Haleem.
• Geetha of ‘The Fragrant Kitchen’ sends her Vegetable Dum Biryani.
• Pavani of ‘FoodLovers’ sends her Hyderabadi Dum Biryani.

Curries/Saalan:

• Maryam sends her Murgh/Chicken Korma.
• Mansi Desai of ‘Fun and Food’ sends her Hyderabadi Baghare Baingan.
• Aparna of ‘Sumi’s Weblog’ sends her Mirchi Ka Salan.
• Rashmi of ‘DelhiBelle’ sends her Baghare Baingan and Khatti Arbi.
• Syeda of ‘Indian Spices’ sends her Tamate Ka Masale Ka Salan.
• Sujatha of ‘Spicy Khazana’ sends her Hyderabadi Dalcha.
• Pallavi of ‘All Thingz Yummy’ sends her Hyderabadi Kheema.
• Nags of ‘Edible Garden’ sends her Mirchi Ka Salan.
• Priya Suresh of ‘Easy N Tasty Recipes’ sends her Hyderabadi Chicken 65.
• Maninas of ‘Food Matters’ sends her Murgh/Gosht Tamatar (Lamb/Chicken with tomatoes).
• Hima of ‘SnackORama’ sends her Baghare Baingan.
• Meera of ‘Enjoy Indian Food’ sends her Gongura Dal.
• Jayashree of ‘Experiments in Kailas Kitchen’ sends her Mirchi Ka Salan.

Desserts/Meetha

• Divz of ‘Welcome to the Yum World’ sends her Shahi Tukda. 
• Kate of ‘Applemint’ send her Shahi Tukda. 

Entrees from Non-food Bloggers:

• Sana sends her ‘Hyderabadi Marag’, which is a very important item as a starter in the menu at many modern Hyderabadi weddings.

She says:

Marag is actually an Arab dish which got assimilated into the Hyderabadi cuisine during the period of Arab rule in India . The Hyderabadis then made a few changes to it according to their own taste and hence came forth the “Hyderabadi Marag”. Its actually a very simple dish and gets prepared very easily. I usually set aside the meat which had bones and marrow attached to it, called ‘Adley ka Gosht’ to prepare this dish cause it really gets a good taste from such a meat.

Here goes her recipe:

Hyderabadi Marag:

Ingredients:

Meat with bones: 1 lb; Onion: 1 large finely chopped; Cashew nut: 2 tbs blanched; Spices: Cardamom, Cinnamon, Bay leaves, Cloves, Whole Black Peppercorns (according to spiciness one prefers; Salt: according to taste; Turmeric: 1/2 tsp; Crushed Small Green chilies: according to taste; Milk/Light cream: 1/2 cup; Oil for cooking; Ginger-Garlic paste: 1tbs; Juice of 1 lime; Cilantro for garnish

Method:

Take a little oil in the cooker add the crushed green chilies and the ginger-garlic paste and sauté’ it for a few seconds then add the spices, turmeric, salt and the meat and sauté it again for a few minutes till the meat is well covered with all the spices and browned on all sides. Add a little water to it and let it pressure cook till the meat is well done. In the mean time take the finely chopped onion in a pan at medium heat and add a little oil to it and let it get a little soft. Turn off the heat and let it cool down for sometime. Then take the blanched cashew nuts and onion in a grinder and grind it to a very fine paste. Take a vessel, pour a little oil in it and warm it, then add the onion-cashew nut paste to it and sauté till the raw smell of the onions is gone. Now add the meat along with its stock and let it cook for sometime till the oil starts coming on top. Now add the milk to it and again let it boil for a few more minutes till it is all well mixed . Take it off the heat add the lime juice and coriander and serve it hot with Naan or home made Parathas.

I hope you all have enjoyed going through all these recipes. If at all I have missed any of the entrees sent by any of you, please let me know about it. Also visit my Recipe Index for a variety of other Hyderabadi dishes from my blog. Cheers and Have a good weekend!

Love,
Mona

Tags: Hyderabadi dishes