Spicy Tea

Ingredients
* 2 cup Water
* 2 Cloves
* 1 brown Cardamom
* 4 Black Pepper corns
* 1 Cinnamon Stick
* 2 tsp Tea Leaves
* 1 1/4 cup Milk
* 2 tblsp Sugar or as desired

Directions

1. Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
   
2. Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
   
3. Add the milk and sugar and boil, remove from the heat. Strain and serve piping hot.

Hyderabadi Mutton Briyani

Ingredients:

Mutton -350gms

Basmatirice -750gms

ginger garlic paste-2tbsp

tumeric- 1/2tsp

Elachi pwd- 1/2tsp

cumin pwd - 1tsp

safforn

oil 4tbsp

butter 2tbsp

redchilly pwd 1/2tsp

green chillies(8-10) + coriander leaves(1 bundle) both together into fine paste

dalchi 3-4 sticks

lavang 4+4

sourcream- 4oz
lime juice -3tbsp

water 1 cup

onions 2medium finley sliced

khus khus pwd - 1tbsp


Directions:

wash the mutton pcs,add gin-garlic paste,salt, cumin,elachi,redchilli pwd, chilli &corriander paste,lavang(4), dalchi(1),lime juice(1tbsp),sourcream,tumeric,safforn(soaked in milk/water),water mix well. pressure cook at hi-med upto 12steams.

Meanwhile wash basmati rice add lavang(4), elachi(2),dalchi(1-2sticks),bayleaves(3),salt.cook untill done.Remember it should be cooked more than 3/4th cooked rice.

In another pan heat 4tbsp+1tbsp of oil&butter and fry the onions untill light golgen brown(it should not be fry more than tht).at the end add khus khus pwd just fry for 1min. off the flame.

Lift the pressure cooker lid and cook untill water evaporates, now add onions to the curry and cook for 2to3mins.off the flame keep aside.

GREASE butter to oven proof pan spread the rice(make 2portions).then mutton curry(make 2 portions).then sprinkle the lime juice and little butter at the corners and middle. Repeat the same with the remained rice and curry. It u like u can add boiled egg(cut into 2halves). Cover with the foil .

Preheat the oven at 450 F. Place the oven and bake for 10-15mins.

Before serving mix bottom to up. up to bottom. serve hot.

Bhatura

Ingredients:

4 cups - all purpose flour (maida)

1 to 2 tsp - baking powder

1 cup - buttermilk/yoghurt

vegetable oil for frying

salt to taste

Sieve all purpose flour(maida) with salt and baking soda.

Add oil in it and mix it very well.

Add buttermilk or yoghurt in it and mix it very well (if necessary add water).

Make a smooth dough.

Keep it in warm place for 6-8 hrs.


Preparation:

1. Heat oil in fry pan.
   
2. Make small rolls of dough.
   
3. Roll it like chappati but it should be thicker than chappati.
   
4. Repeat the process to make 3-4 bhatura.
   
5. Put bhatura one by one in heated oil.
   
6. Deep fry them until they become golden brown in colour.
   
7. Remove excess of oil by putting them on paper towel.
   
8. Serve it hot with chole masala and with green chutney.

Maida Buicuits

Ingredients:

maida - 1/2 kg

oil - 1/2 litre

sugar - 1 cup

ghee - 1 cup

milk - 1 cup

Preparation:

1. Boil milk in a pan and keep aside.
   
2. Add sugar and ghee and mix well.
   
3. While mixing sugar and ghee, keep adding maida until a dough is formed.
   
4. Roll them into big pooris and make them into desired circular or square shape.
   
5. Heat oil in a frying pan.
   
6. Fry the uncooked biscuits unti golden brown in meduim heat.
   
7. This can also be baked in an oven also.

Chicken Mughlai Reciepe

Ingredients:

1 kg chicken pieces(thigh, breast, leg or any you prefer)

3 chopped garlic cloves

1 teaspoon ginger paste

1 teaspoon salt

1 teaspoon pepper

1 onion, chopped

1 teaspoon cumin seeds

1 teaspoon red chili powder

1/2 teaspoon garam masala

1 tablespoon cooking oil

1 cup yogurt

1 sprig fresh coriander

Preparation:

1. Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
   
2. Once chicken is boiled, take the pieces out of the stock. Set stock aside.
   
3. In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
   
4. Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilly powder.
   
5. Stir fry this mixture for 4 minutes.
   
6. Now add half a cup of stock.Also add yogurt to this mixture.
   
7. Cover and let this cook on medium heat for 20 minutes.
   
8. Check after 20 minutes to see if the oil is visible on the sides. That means you're done.
   
9. You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.

Ras Malai

Ingredients:

2 lbs ricotta cheese

1/2 cup sugar

32 oz half & half milk

A pinch of saffron

1/4 tsp crushed cardamom seeds

1/2 cup blanched almonds

2 tbsp crushed green pistachios


preparation:

1. Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
   
2. Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
   
3. Remove from oven, cool at room temperature and cut into 2" squares.
   
4. Place them in a dessert bowl.
   
5. Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
   
6. Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.

Dry Fruits Halwa

Ingredients:

Cashew nuts, Walnuts, Almonds and Pistachios - 1/4 cup each (coarsely ground)

Milk - 1 cup

Sugar - 300 gms

Khoya - 400 gms

Black raisins - 50 gms

Ghee - 1/4 cup

Cardamom powder - 1 tbsp


preparation:

1. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Keep aside.
   
2. Boil the milk and add the sugar. Stir till the sugar dissolves.
   
3. Remove from heat and mix well with the khoya. Add the dry fruits , raisins and cardamom pwd. and mix well.
   
4. Spoon the mixture into a greased plate and smooth en with a flat spoon.
   
5. Cut into diamond shaped pieces and garnish with almonds and pistachios.