Baked Fish In Spicy Masala

 1 Whole Fish – clean and debone
1tsp Haldi
½ tsp salt
2 tsp lime juice

For Masala:

Oil - 2 tbsp
Onion - 1 Big Onion finely chopped
Ginger garlic paste- 1tbsp
Tomato - 2 chopped finely
Green Chillies - 2 chopped finely
Chilli Powder - 1 tsp
Pepper Powder - 1/2 tsp
Zeera Powder - 1 tsp
Dhaniya Powder - 1 tbsp
Garam Masala Powder- 1tsp
Salt to taste
Pudina and Dhaniya leaves 4 tbsp, finely chopped

Preparation:
Pre heat the oven to 250 Degree C

1. Clean, debone and slash the fish.
2. In a bowl add salt haldi and lime. Mix properly and apply it to the fish, in and out and set it aside for a while.
3. Heat oil in a pan, then add onions, and cook till it turns golden. Add ginger garlic paste and chillies and cook till the raw smell of ginger garlic paste is gone. Add all spice powders mentioned above. Mix well. Now add tomatoes and salt and cook till the tomatoes turn mushy. Now add Dhaniya and Pudina leaves.
4. Now line a foil in baking tray. Pour some masala on the bottom. Fill the inside of the fish with some masala and pour some masala over the fish. Now bake it in the oven for 30 minutes.
5. It’s ready to be served.

Hyderabadi Chicken Biryani

 The name Biryani is synonymous with Hyderabad. A trademark of  Hyderabadi household. A lip smacking meal. Most popular and widely relished dish. The aroma of the spices and herbs just fills the house. My kids just love it. I usually don't need an occasion to prepare Biryani. Though the whole process looks a bit tiring, it's amazingly simple. Marinade the chicken, cook the rice and chicken and then layer them. There your Yummy Chicken Biryani is ready :-)  

It is usually accompanied with Dahi ki Chutney Raita or Mirch ka Salan.

INGREDIENTS: 

1 Kg whole chicken
 1 kg Basmati rice 
1 cup thinly sliced fried onions
2 tsp ginger/garlic paste,2 tsp chilli powder ( As per your taste
)½ tsp turmeric
100 g fried cashew nuts
3-4 Biryani Flower4 or 5 cloves
2 cm long cinnamon sticks
3 or 4 cardamom pods
1 tsp shah jeera
1 cup mint leaves
1 cup coriander leaves (cilantro)
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang)
1 lemon
1 ½ tsp salt (As per taste)
1 cup ghee ½ cup yogurt
1 cup oil
few strands of saffron ( Soak in milk)
2 cups finely sliced onions

METHOD:

1. Clean the chicken and squeeze out the water1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed Mix turmeric, ( Haldi ) chilli powder, ( Mirchi powder ) salt,  ( Namak) ginger garlic paste, ( Adrak lasun paste) yogurt,  ( Dahi)  and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.

2. Heat about 100 ml of oil. Roast cumin, ( Zeera) cloves, ( Laung )cinnamon, ( Dalchini)  cardamom, ( Elaichi) bay leaves ( Tej Patta), ½ spoon cumin, 1 spoon coriander powder, ( dhania powder) and finally add onions.When onions turn golden pink/brown add mint leaves. Then add marinated chicken and cook for about 20-25 min. The chicken at this stage will not be fully cooked. Add garam masala and coconut powder and switch off the stove. 

3. Simultaneously, while the chicken is still cooking, prepare the Biryani Rice.  In a pot heat water and add ( 4 Cardamoms, 3 Cloves, 2 Bay Leaves, 1  Biryani Flower,1 tsp Sahajeera½ tsp Ginger Garlic Paste,1 tbsp of Oil. 1/4th cup of salt ) Add the rice and cook till one boil......say about 5 minutes. The rice should not be fully cooked Then drain the rice and keep the aside.

4. Now take a dish, layer half of chicken on it again topped by a layer of rice. One more layer of remaining chicken, finally with layer of rest of the rice on top. Sprinkle saffron milk and garnish the top layer with fried onion and fried cashew nuts and add a liberal amount of ghee. Now seal the container airtight.....so that steam does not escape, while cooking on a high flame for about 8 minutes, then on a low flame for about 15 minutes. 

Presto.... Your Biryani is ready   :-) 

Mutton Marag

Mutton Marag is a spicy mutton soup made with tender mutton with bones actually a famous Arab Dish, which is now a famous and favourite Hyderabadi dish adapted to Indian taste, with additional flavors

It has gained popularity and has become a part of Hyderabadi wedding menu A rich mutton stew, goes well with Naan or Roti

 INGREDIENTS
Lamb Meat with bone or lamb trotters ( Paya) 1/2 kg
Ginger-Garlic paste 3tbsp
Turmeric powder 1/4th Tsp
Onion 1
Green chilli paste 1 tsp
Curd ½ cup
Milk 200ml
Cream 2-3 tbsp
Coriander powder, Cumin Powder,Garam masala 1 Tsp each and black pepper 2 Tsp

Dhaniya/Coriander leaves 1 bunch
Pudina/Mint leaves 1/2 bunch
Salt to taste
Desiccated coconut – 2tbsp
Handful of roasted Kaju and 1tbsp of roasted Chironji
Ghee: 3tbsp

1/4tsp shahzeera
2 cinnamon sticks
1 bay leave
4-5 green cardamoms
5 cloves
10-15 peppercorns

METHOD :
Dry roast cashew, coconut & chironji, and grind them to a paste with some fresh Dhaniya leaves and keep aside.
In a pan heat ghee, add the whole garam masala till they release a wonderful aroma, Make sure not to burn them. Now add onions and cook for about 10 minutes, when the onions turn pink and translucent add the ginger garli and green chilli paste and sauté for about 2 minutes. At this point of time add mutton, salt, curd, pudina and pressure cook on a medium flame for about 5 whistles ot till the mutton is tender. Now add dhaniya powder, zeera powder, and cook till you obtain a thick gravy. Now cook on a high flame, stirring continuously, ensure that the gravy does not stick to the bottom. Now add milk and cook on a medium flame for 10 minutes. Now pour cashew/ coconut pa, coriander paste and cook for another 10 minutes. When the oil separates, dilute it with hot water as per your required consistency. Add garam masala, pepper powder and some cream and cook on low flame till the oil surfaces.

Mutton marag is ready smile emoticon