Hyderabadi Kichadi Rice

Ingredients :

• Basmati rice 1 Cup(250 grams )
• Cinnamon 1 Stick
• Cardamom 5 Pods
• Cloves 4 No
• Cumin seeds  1 Tsp
• Big onion 1 No
• Green chilly 3 No
• Coriander leaves 1/4 cup
• Mint leaves 1/4 cup
• Curry leaves 1 strands
• Turmeric powder 1/2 Tsp
• Masoor dhal 1/2 cup
• salt
• Ghee 2 Tbsp
• Oil 2 Tsp
• Ginger garlic paste 1 Tbsp

 Preparations 

• Wash and soak the rice and masoor dhal for 30 minutes .
• Cut big onion into long slice.
• Chop the green chilly ,coriander leaves and mint leaves.
• In a vessel add oil and ghee,when it become hot add the cinnamon ,cardamom ,cloves and cumin seeds.let it splutter well.
• Now add the onion,when the onion become transparent add ginger garlic paste fry until the raw smell goes.
• Add the green chilly ,coriander leaves and mint leaves fry well
• Now add Turmeric powder ,salt and 2 1/2 cup water to the vessel .
• Let it boil,after add the rice and dhal cook well until the rice is done.
  
  

Tips

• The ratio is 1:2 (1 cup = 2 cup )
• Here for the dhal i added 1/2 cup extra water.
• Measure the water in the same cup that u measured rice.

Hyderabadi chicken 65 recipe

Hyderabadi chicken 65 is a popular Hyderabadi recipe which is rich in taste, there are different stories about the name of the dish chicken 65.


Ingredients:
Item 1: Dry Fry

• Chicken fillet 250 gm
• 1 Tbsp Ginger garlic paste
• 3 Tbsp Onion paste
• 1 Tbsp Red chilli powder
• Garam masala powder
• Salt for taste
• 2 Tbsp corn flour
• 1 Tbsp all purpose flour
• 1Tbsp Lemon juice
• 1 Tsp Turmeric powder
• Oil for deep frying
• Food color a pinch (Optional)

Preparation:
Clean and wash the chicken well
Marinate the chicken with all above ingredients
Leave for 30 min in fridge
Deep fry the chicken until it became golden color

Item 2 : Sauce (Gravy)
Ingredients:

• 1/2 cup Curd(Yogurt) 
• curry leaves
• 1/2 tsp jeera
• 1/4 tsp mustard seeds 
• A pinch red chilli powder
• A pinch garam masala powder
• *Don't add salt to this mixture then chicken become too salty

Preparation:
In a kadai(Pan) add oil,when the oil became hot add the seasoning 
Now add the curd & red chilli powder,garam masala powder
To this mixture add the fried chicken mix well until the chicken absorb the curd well.

Garnish with Coriander leaves and Curry leaves and Serve hot.

Bread halwa / Hydrabadi Double Ka Meetha

Double Ka Meetha is one of the traditional Hyderabadi desserts from Mughlai cuisine family. It is an immensely rich sweet for special occasions. It also called as Dabal Ka Meetha

Ingridents 
5 Bread Slices

Ghee

10 Almond (Badam)

1 tsp Cardamom\Yalakai Powder

1 litre Milk

1 1/2 cup Sugar
1 1/2 cup water

Pinch of Saffron 

Preparation 

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

• Roughly chop the almonds`
  

• Remove the hard crust of the bread slices and cut them into halves diagonally.

• Heat half a tbsp of ghee in a wide pan, arrange couple of the bread slices.

• Fry for few seconds and turn on other side to let the bread slices soak all the ghee in the pan. Now fry on medium high flame till bread slices turn dark golden brown on both sides. Remove the fried bread onto a plate.

• Pour another half a tbsp of ghee in the pan and repeat the same with remaining bread slices.
  

• Bring a cup of water to boil in a sauce pot, add sugar and cardamom powder.

• Let the sugar melt and the syrup thicken a bit (around 8 minutes).

• Remove the sugar syrup from heat.

• Dip each slice of fried bread in sugar syrup and remove onto a bowl.

• Bring milk to boil in a heavy bottomed wide pan.

• Reduce the heat to medium and let the milk reduce its quantity to half.

• Stir in remaining cardamom powder, remaining saffron threads and reduce the heat to low.make a rabadi

• Arrange the bread slices in the plate pour the rabadi on the bread slices

• Garnish the prepared bread sweet with chopped pistachios and almonds.

Serve double ka meeta hot or chilled.