Bagare Baingan

Bagare Baingan

Prep: 10 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Hyderabadi

Key Ingredients:

A popular Hyderabadi dish made healthy

Ingredients

  • Small eggplants (baingan), slit 8
  • Medium onion, thinly sliced 1
  • Split Bengal gram (chana dal) 3 tsps
  • Cauliflower, grated 3 tsps
  • Ginger, cut into thin strips 1 inch
  • Garlic, finely chopped 1½ tsps
  • Green chillies, slit 1 to 2
  • Sesame seeds (til) 1 tbsp
  • Sunflower oil 1 tbsp
  • Mustard seeds 1 tsp
  • Fenugreek seeds (methi dana) 1 tsp
  • Curry leaves 15 to 20
  • Salt to taste
  • Onion seeds (kalonji) 1 tsp
  • Coriander powder 1 tsp
  • Garam masala powder 1 tsp
  • Turmeric powder ½ tsp
  • Tamarind pulp ¼ cup
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Dry roast onion, split Bengal grams, cauliflower, ginger, garlic, green chilies and sesame seeds in a non-stick pan on low heat till browned and fragrant. Set aside to cool.
  • Heat oil in another separate non-stick pan, add mustard seeds, fenugreek seeds and curry leaves and saute till seeds splutter. Add eggplants, mix and saute.
  • Add salt, onion seeds, coriander powder, garam masala powder and turmeric powder and toss.
  • Add ½ cup water, mix, cover and cook till eggplants are almost done.
  • Transfer the roasted mixture into a grinder jar and grind to a paste with ½ cup water.
  • Add this paste to the eggplant mixture and mix well.
  • Add tamarind pulp, mix and cook till eggplants are done.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Mirchi ka Salan

Mirchi ka Salan

Prep: 15 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Hyderabadi

Key Ingredients:

  • Large green chillies
  • Sesame seeds
  • Peanuts

A Hyderabadi speciality – it is served with Hyderabadi biryani

Ingredients

  • Large green chillies 7 to 8
  • Oil 2 tbsps
  • Sesame seeds 3 tsps
  • Mustard seeds 1 tsp
  • Dried red chillies 2 to 3
  • Peanuts, roasted ¼ cup
  • Medium onion, grated 1
  • Ginger, finely chopped 1 tsp
  • Garlic, finely chopped 1 tsp
  • Curry leaves 9 to 10
  • Fresh coconut, scraped ½ cup
  • Cumin seeds ½ tsp
  • Tamarind pulp 1 tbsp
  • Sugar 1 tsp
  • Salt to taste

Methods

  • Slit green chilli lengthwise without cutting through.
  • Heat 1 tbsp oil in a non-stick pan, add the chillies and saute till they are just done or for 3-4 minutes, taking care that they do not brown.
  • Heat another non-stick pan, add sesame seeds and roast till they begin to plop. Add mustard seeds, red chillies and peanuts and roast till fragrant. Add onions, ginger, garlic, 3-4 curry leaves and coconut and saute till coconut becomes a light brown. Set aside to cool.
  • Transfer the mixture into a blender jar and blend to a fine paste adding sufficient water.
  • Heat the remaining oil in the first pan, add cumin seeds, remaining curry leaves and ground paste and saute till oil begins to separate.
  • Add chillies and 1 cup of water, mix well and simmer for 5 minutes.
  • Add tamarind pulp, sugar and salt and mix well and simmer for 1-2 minutes.
  • Transfer into a serving bowl and serve hot with biryani.
Haleem

Prep: 3 to 4 hours

Cook: 2 to 3 hours

Method: Moderate

Course: Main Course

Type: Hyderabadi

Key Ingredients:

  • Chicken
  • Wheat

This Hyderabadi dish is wholesome and at the same time delicious

Ingredients

  • Medium sized chicken 1
  • Wheat, soaked for 3 to 4 hours 250 gms
  • Large onion 1
  • Green chillies 6
  • Ginger 2 inch
  • Garlic cloves 6
  • Ghee ½ cup
  • Milk few drops
  • Garam masala powder 2 tsps
  • Turmeric powder ½ tsp
  • Red chilli powder to taste
  • Salt to taste
  • Almonds 25 gms
  • Cashewnuts 25 gms
  • Pistachios 25 gms
  • Walnuts 25 gms
  • Lemons 2
  • Spring onions, cut into thin rings 2
  • Fresh coriander leaves, chopped a few

Methods

  • Debone the chicken and cut into thin slices. Boil sufficient water in a deep non-stick pan, add chicken and cook till soft, drain and grind to a fine paste.
  • Boil sufficient water in another deep non-stick pan, add the chicken bones and boil for 30 minutes. Strain into another deep non-stick pan.
  • Drain and add wheat to the chicken stock and cook till very soft. Strain and mash to a smooth paste.
  • Grind onion, green chillies, ginger and garlic to a fine paste in a blender.
  • Heat ghee in yet another non-stick pan, add the onion paste and saute, sprinkling a little milk now and then, till the ghee floats to the top.
  • Meanwhile roast almonds, cashewnuts, pistachios and walnuts till light golden in a shallow non-stick pan. Cool and pound to a coarse powder in a mortar-pestle.
  • Add the chicken paste to the onion paste and saute till the mixture turns golden. Add garam masala powder, turmeric powder, red chilli powder, salt and nut powder and wheat paste and saute on low heat till the mixture leaves the sides of the pan.
  • Transfer into a serving bowl and squeeze the juice of one lemon.
  • Cut the other lemon into thin slices. Garnish the Haleem with lemon slices, spring onion rings and coriander leaves and serve hot.