FROM RECIPES HYDERABAD

KABABSHIKUMPUR
the main coursefeaturesbirYani, mirchi ka salanand burhani (dahi ka raita)..For dessertthere is shahi'turkrayand khurmanika' meetha.And lastlY,Pan. a At religiousceremonies dif' ferent kinrl of food is eaten' a Khubuli, Pulaomadeof channa dal and rice with dahi, bhagaraY rice, and doodhi ka kakhalYa, I kg. minced meat 1 cup channadal V. kg' refined oil or ghee 5 cloves garlic, flaked I tbsp. garam masala(5 clwca 5 peppercorns,5 big card+ moms, 5 small cardamoms, cinnamon and tei Patta) 2 onions tbsp. salt I th tsp. turmerlc 5 kashmirichillier A few mint leever 4 greenchillles Coriander leaves,choPPed A ROAST NDCRIND: 2 tbsp. chlronll 15 almondr F O RT H EF I L L I N G : 4 bolled eggwhites,cut finc I bunch coriander and mint leaves,cut flne 10 green chlllles, cut fine luice 6f 2 lemons Salt to taste
Mix toSether all the ingredients except those for the filling and boil until soft. Then grind into a fine paste. Next add the roasted and ground chironii and almonds. T O M A K ET H E F I L L I N G : Mix all the given ingredientsu'ell together. -Now divide the mince mixture into even balls. Make a dePression, the above filling with fill mixture, close the oPening and shape well. Repeat till all the rnlnce and filling mixture is used .up. Deep fry the kababs till golden brown. N.B. 4 eggs may be added to the rnince mixture to avoid break' ing of kababs. pvalas (bowls)' Rose Petals are

food is slightYDERABADI ly different from othel Muslim food. lt is often sour in taste, and rich in flavours but verY light. DePending on the ociasion we have sPecial spices and herbs, for different dishes. A HYderabadi breakfast is special and consists of a great varietv of dishes. EarlY morning' nahari is eaten with sheermaal' Nahari is made of the tongues and payas cooked all night in special spices. lt is also common foi khichdi and kheema with PaPad and achar to be eaten for breakfast. Other breakfast dishes are khagina and Parathay. Khagina is made of fried' crisp,pink bnion and egg scrambteA, wittr green chillies. kothmir and pudina. Methi dal and Para' thav are also PoPular as breakfast dishes. Mv father and mother were very fond of good food' MY father was close to the Nizam and Nawab RamPur.The Nawab's food used to be cooked in freshlY made'ghee, and if it was even a day old, he refused to eat it! In Hvderabad, where I grew uP we had 21 cooks, this large number being exPlained bY the tact that the different cooks each Thus, had their own sPecialities' acquainted with the culinarY art in my 'home, it has now become mY business too' I cater for parties and functions oPerating out of kitchens in Bandra and lu-hu, On the menu are -sPecial items which mY mother herself created like rasawal kulsoom Pasand. (Kulsoom is mY mother's name and when she made this dessert, my father named it after her.) An exotic dish is namish, which means beauty' lt is made from the dew that falls at night' Milk is kept overnight after being boiled a lot and its colour changes to pink when a (ew imPortant herbs are added to it. lt is then churned and Put in mud

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Ir

ifirinkledon top, andit is then

rlady to be eaten early in the morning. 'Pathar ka gosth' is a PreParation cooked on stone slabs which impart a distinctive fllvour. Our dahi ki kadi is also cooked for at least fotrr hours' Khatti dal is very common in Hyderabad' lt is cooked in qvery house every day. l-{yderabadimarriage food called 'Lawaze Mat' has a set menu which is both long and quite delicious and reminiscentof a bYgone age of PlentY. For starters there is lukmi and kabab tutak. The first course starts with sheermal and khorma'

rogrti' roti or. kabab or Paneea During td has its own sPecialitY' Ramadan ld, sewiYan and sheer' korma are served. During Bakri ItJ meat is important, keleii ke kabab and roti, biryani and khorma being traditional fara

BAIGAN BHAGARAY

k& brlnials (small size) I 1/t k& refined oil th kg. onlon, fried and ground cupt lamarind extract 2 tbsp. ginger garlic Paste I Since Moharrum is a sad seaI bunch coriandet sherbt and son we onlY make A sprlg currY leaves khichdi. .ln Rainadan we break green chillles 5 our fast with various kinds of bhajYas, S0 gm. til (tesame), khuskhur snacks like tutak, lukmi, ipoppy seeds), cummin seeds boiled channa dal with lemon tbsp. chilli Powder 1 HYderabadi ir.rice and sPiced tbsp. coriander Powder 1 sherbet. SPecial sherbets of HY100 gm. groundnuts are kairi ka sherbet and derabad drrl coconut, grated I falsay ka sherbet. tbsp. garam masalar $round I raw manMango fool is made of milk and eaten chilled so Contlnued on Page 83 "nJ in gtasseswith crushed ice'

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tN THEtAP OF THE HIMALAYAS

Continued from Page 67 drain the water off comPletelY. In an open-mouthed Pan Put oil and all spices and fry a little. Then add curd, salt and turmeric and deep fry. When browned seal the lid tight and let the maash simrner and cook in the juice. No water is to be added.

fry the farna. To it add bone souP.

tsp. haldi I 200 gm. otl or ghec ksh buttermilk I

100 8rn. almondr 2 |sp. ghee or oil

RICE FLOUR: HOW TO PREPARE Clean the black udad, rice and wheat, soak in water and imme' diately spread out in the sun to dry for 2-3 days till absolutelY dri. Now grind it into a flour' For this dish you need a sPecially prepared round stone in whlch katori ' tyPe dePressionr are made, and which is covered with an earthen lid called a5kati. The etone is kePt on bumt coal fire or hot ash; when hot, rub oil or ghee in the depressions. Now put the ground rice, wheat and udad in a Piece of cloth which has a hole in the paste-filled middle. Press the cloth allowing thick rings of the paste to fill the dePressions.Put the lid on and let it cook for 5 to 10 minutes. Take out these Puffed askalies with the helP of a skewer. For sweet askalies,add khuskhut, sugar and dry fruits (ground) and for salted, khuskhus or channa dal (soaked and ground to a paste) and add it to flour prepared specially for askalies. These can be taken with dal or curd if salted and milk with ghee at sweet.

THOPA

500 gm. dried Peu 250 gm: radish SOUP 500 gm. potatoes 200 gm. cabbage This is a deliciousand nut- 200 gm. tumlPc ritious so'Jp of the Lahaul 250 gxn. any gteen vegctablc Spiti distriit and is PoPular 200 gm. wheet flour iriareas that are PeriodicallY 2 tsp. salt

Clean the fish, cut in Pieces and wash. Heat oil in Pan and frY fish till it is browned. ln a seParate NON-VEGETARIAN: oan heat the buttermilk and when it starts simmering add 500 gm. meat salt, haldi and fish and cook for 2 tsp. salt halJ an hour. 1 cup barleY sattu Dried buttermilk called chhurPa This is eaten with Plain rice and is believed to cure even malaria VEGETARIAN: fevea

ASKATIAN

snowbound. 250 gm. bonesof goator a ram satlu 2 tbsp.barleY grecn I tsp. farna (special strips aveilableIn Tibetan region) I tsp. salt 2 big tsp. yaak butter or or dinaryghee/butter
Boil bones in clean water. and when properlyboiled add.barley sattu and cook again.Add salt and set aside. Now put the butter in a pre-heatedpan and

A festival dish PoPular in all parts of Himachal. 1 kg. rlce ln 200 gm. whole wheet Cut the ,meator veggtables small piecesand boil .in water. 100 gm. kala udad When cooked, add salt and bar- FOR SALTED ASKAIIAN: lev sattu or wheat flour. When 250 gm. khuskhuc cooked take off the fire' 250 gm. channadal ,5 gm. fenugrcek MACHHIIN tsp. haldl I 2 tsp. salt BUfiERMItK I tsp. cummin % tsp. red chlllier A speciality of the Simla districi. ASKATIAN: FOR SWEET 250 gm.'sugal o? iaggerY gm. fish 500 100 gm. walnuts 2 tsp. salt

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NAWABI CUISINE
Continued from page 59 I tsp. kalonji (onlon seedc) I tsp. cummin white tbsp. kalonil paste I 1 tbsp. mustard paste Salt to tase
Wash the brinjals. Slit them into four keeping the stems intact. Keep a5ide. Now roast the khuskhus,cummin, til, coconut,coriander,groundnut and onions. Grind to a paste and stuff this masala mixture equally into the brinials. Heat the oil. Add the whole cummin, kalonji, curry leaves, salt and the ginger-garlic paste. Add the stuffed brinjals and fry till the masala becomes red. Now add the tamarind extract and chopped coriander and slit green chillies. Cook till the green chillies change colour. Add the mustard and kalonfi paste. Sprinkle garam masala and chilli powder and cook till the oil surfaces on top.

tsp. red chllli powder 1 1/z tsp. cummin 1/z tsp. mustard seedr V2 tsp. turmerlc clirves garlic, flaked 5 red chillies 5 Y2 cup oll Salt to tasle 1 tbsp. ginger-garllc paste A sprig curry leave 1 small bunch coriander leaver green chlllies 4

onions, medlum rize, chop ped 10 ireen chiltler t tsp. tuffierlc 1/t ki. curdt 1% cups ghee Salt to taste Corlander leaves Mint leaver I bp. garem masala 3

tbsp' cardamom powder I 1/t tsP. nulmeg Powder -1/L cup almonds and pistachlos, choPned 6 eadhenwarebowl3 Sllver PaPer
Fry the rice and chopPed almonds in ghee till light pink. Add to milk and cook till the milk is Add cardareduced to half. mom, nutmeg and sugar and cook further till the milk changescolour. Pour into individual earthenware bowls. Carnish with almonds and pistachios. Cool and serve.

Boil the dal with ground ginger garlic, curry leaves, coriander, and turmeric tlll soft. Remove and mash it well. Add salt, chilli powder, tamarind extract. Add double quantity of water than the dal. Add green chillies, and cook the dal till the chillies turn colour. Heat oil, add the flaked garlic, red chillies, mustard seeds and cummln. When the seeds begin to splutter, remove and add to the simmering dal.

Heat the ghee. Fry the onions till pink. Add ground ginger-garlic, green chillies and turmeric. Fry a little and add half a cup ot water. Cover and let it simmen#or five minutes. Add the cut chicken, curds and fry till ''surfaces on top. Chop the oil washed methi leavesfine and boil sepqrately. Strain and add to the chiciien along with coriander and mint leaves. Sprinkle garam ma- 1 kg. khurmanl (ePricots) Cook over low sala on top. r/z kg. sugar flame tiid .the chicken is tender. .Vanllla {essence Serve with parathas. gm. & plstachior

KHURMANIKA MEETHA

50

almonds

MAHAY TABEYKI KHEER

1 litre mllk 1/z cup pure ghee 4 tbsp. basmall rlce th kg. sugar 100 gm. rlmondr

KHATTIDAL
th f

METHICHICKEN
I 1 1 chicken bunch methi (fenugreek) tbsp. glnger-garlic paste

kg. red masoor dal cup thlck iamerlnd cxtract

Boil the apricots, mash and re' move the seeds, keeP a few aside Cook the rest for decoration. with sugar till syruPY, Add es' sence, Cool and remove in a glass dessert bowl. SPrinkle almonds and pistaclrios and ' decorate with apricots on toP. Serve with fresh cream.