Asafjahi Korma

The erstwhile Royals of India were known for their fondness for all the good things in life. Of these, music and food were the most patronized, and often used to showcase their superiority over one another. I think, it would be really good, even today to settle so many issues between nations or states over a culinary battle or a song duel. Only if it were this simple. Going back, the culinary secrets were often guarded closely, not even written down for fear of landing in the enemy hands, and many gastronomical gems have in the due course been lost, as they were not documented.

The Asafjahi's were a dynasty that ruled the state of Hyderabad (now in the state of Andhra Pradesh,India) since 1719 till India's independence. They were appointed the Nizams of Hyderabad (Nizam was a shortened form for Nizam-Ul-Mulk meaning Administrator of the Realm or Country) on behalf of the Mughal empire, and when the Mughal empire crumbled post Aurangzeb's(Mughal Emperor)  death, the Nizam's declared Independence and formed their own kingdom. The Asafjahi's were extremely fond of their cuisine and it is no wonder that Hyderabad even today is known for it's food. 

Though the Kulcha (Indian Bread) was the official emblem of the dynasty, it has got more to do with the legend that while on a hunting trip, the first Nizam was offered a Kulcha by a holy man. The Nizam could eat seven of those Kulchas, and thus it was prophesized by the holy man that seven generations of his family would rule the state.

Even though I stayed in Hyderabad for 2 years, I never ever came across the Asafjahi Korma, even once. Infact, there was a lot of the Asafjahi Cuisine that I did not sample, except of course the popular ones, whose cheap imitations are even available in Delhi. I'm sure the Asaf Jah's were keenly watching over me from their tombs, and wanted me to sample the real fare and do something with it. So, here I was, lazing around in Delhi, going through the newspaper, and I come across this recipe for Asafjahi Korma. One look at the photo and a quick read of the recipe, with all the richness bursting through the print had my taste buds on an overdrive. Though, it was from a book written by an erstwhile ruler on Indian Princely Cuisine, I also found the recipe on a few Pakistani sites (word by word similar). My version is a wee bit different in how I assembled it in the end and some more cooking. I liked it and hope you do too.

Asafjahi Korma


Ingredients:
Mutton/Lamb, boneless, cut into 1" cubes - 500 gm.
Yogurt, lightly hung (for about 2 hours) and whisked  - 250 gm
Onion's, chopped - 60 gm
Green Chillies, deseeded and finely chopped - 25 gm.
Red Chili Powder - 1 Tsp.
Black Peppercorns - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Sugar - 6 gm
Ghee - 110 gm.
Ginger Paste - 12 gm
Garlic Paste - 12 gm
Almonds, blanched and sliced - 12 gm
Raisins - 12 gm
Coriander Leaves, washed and finely chopped - 1 Tblsp
Saffron, soaked in 2 tblsp warm water - A Pinch
Salt - To Taste


Method:
1. Heat half of the ghee in a pan. Fry the almonds and Raisins separately, one after another, till a golden brown color. Drain and keep aside.
2. In the same ghee, now add the chopped onions and fry them to a golden brown color. Add in red chili powder, garam masala powder, black peppercorns, sugar and green chilies. Add in 2 tblsp water and cook till water dries up.Take off the flame and allow to cool.
3. After the mixture has cooled down, put it through a food processor to make a paste. Keep aside.
4. Heat the other half of the ghee in the pan. Add in the ginger and garlic pastes and fry till they start to turn golden.
5. Add in the meat and salt. Bhunao the meat and add little water to cook the meat. Cook till meat turns tender and the water dries up.
6. Add in the onion-chili and masala paste. Mix well and cook for 2-3 minutes.
7. Add in the whisked yogurt and mix well. Cook till the oil starts to appear on the surface.
8. Add in the almonds, raisins, saffron and chopped coriander. Stir well. Simmer for another 5 minutes on low heat.
9. Serve hot with rice or bread.

Read more »

Makai mirch ka salan

If there is one thing that my better half will miss from Hyderabad it is undoubtedly the famous mirch ka salan. Over the last year or so,I posted many Salan recipes including mirch ka salan. This one is my variation on the famed mirch ka salan.
My other salan recipes are as under:
Mirch ka Salan
Gobi aur mirch ka salan
Tamatar aur Chana Dal Ka Salan
Lasan Ka Salan
Dry Fruit Salan

Makai Mirch Ka Salan

American corn - 1 Cup
Bhavnagari chillies, deseeded & sliced thickly - 5
Onions,roughly chopped - 2 Cup
Peanuts, roasted- 2 Tblsp
Sesame seeds (til) - 2 Tblsp
Desiccated coconut- 2 Tblsp
Fennel seeds (saunf) - 1 Tsp
Nigella seeds (kalonji) - 1 Tsp
ginger-green chilli paste - 2 Tsp
garlic paste - 1 Tsp
Red chilli powder- 1 Tsp
Coriander seed (dhania) powder - 1 Tsp
Turmeric powder (haldi) - ¼ Tsp
Tomato Paste - 1 Cup
Tamarind (imli), Lemon ball sized, soaked in ¼ cup of water
Oil - 4 Tblsp
salt to taste

Method:
1.Deep fry the Bhavnagri chillies in hot oil for a few seconds. Drain on absorbent paper and keep aside.
2.Heat the oil in a pan, add the onion paste and saute till it turn golden brown in colour. Add the ginger-chili paste, garlic paste and saute for 3 more minutes.
3.Add chili powder, coriander seed powder, turmeric powder, tomatoes and salt and cook till the tomatoes soften. Cool completely.
4. Grind this to a smooth paste.
5.Roast the peanuts, sesame seeds, desiccated coconut, fennel seeds and nigella seeds over a slow flame till all the ingredients are lightly browned. Powder this and keep aside.
6. Heat oil in a handi. Add in the first paste. Saute for 3 minutes.
7. Add in the second paste (Peanut, sesame, coconut, fennel seeds, nigella seeds).
8. Cook for 3 minutes.
9. Add in the american corn and cook till it is done. Add in the Bhavnagari chillies. Cook for 5 minutes.
10. Add in the tamarind pulp and mix well. Bring to a boil and simmer till oil separates.
11. Serve hot.

Read more »

Hyderabadi Biryani

My previous post on the Biryani shed some light on the way the simple rice dish has travelled over the centuries, assumed different names and forms and become a mainstay of that place's cuisine. Now, Hyderabad is known for its Biryani's. I remember way back in 2002, I had dropped in to Hyderabad on some official work ( half my businesses were operating out from this city) and how I feasted on it. When the time came to go back, I ordered a parcel of 2 Kgs of Biryani to take with me to Delhi. Once the Biryani landed up in my Hotel Room, I realized that its aroma had filled up the entire hotel room. Somewhat embarrassed that everyone in the airplane is going to be looking up to me as the glutton who hasn't got enough of the Biryani, I made my way to the airport and boarded my flight ...only to find almost every second passenger on the flight carrying a parcel of the Biryani with them.

Till date, my favorite haunts for good Hyderabadi biryani in the city (Hyderabad) are Shaadab, Bahaar and hold your breath ...ITC Kakatiya Sheraton. It's true! though Shaadab and Bahaar in Hyderabad is understandable, but a five star cooking up a great local fare... well, you got to try it.
Hyderabadi Biryani

Ingredients:
250 gm Basmati Rice
500 gm lamb
Onions -2 ( Sliced and fried in oil till golden brown. Drained from the oil. Oil saved for marination)
Ginger-Garlic Paste - 3 Tblsp
Green Chillies, split in half - 2-3
Cinnamon Stick, broken - 1 Stick
Cardamom - 6
Cloves - 8
Cilantro Leaves - a few sprigs
Red Chili Powder - 1 Tsp
Yogurt - 3/4 Cup
Salt - To Taste
Oil - For frying onions
Milk - 1/2 Cup
Saffron - few strands

Method:
1. Marinate the lamb pieces in yogurt, ginger-garlic paste, green chillies, cinnamon, cardamom, cloves, red chili powder, salt, onion and some of the oil that we had used for frying the onions.
2. Keep covered in the fridge for 4-5 hrs.
3. Boil the rice in twice as much water till it is half cooked. Drain.
4. Take a pan for making the Biryani and apply some oil(leftover from frying) and ghee at the bottom.
5. Place the marinated meat at the bottom of the pan evenly.
6. Spread the rice on top of the mix.
7. Soak saffron in half a cup of warm milk. Spread this saffron milk on top of then rice.
8. Cover the pan with a cover or aluminum foil.
9. Switch on your gas range and place a tava or flat girdle on top. Arrange the Biryani pan on top of this.
10. Cook for 45-60 minutes on slow flame. Check after 45 minutes for doneness of meat.
11. Mix well and garnish with chopped cilantro before serving.
12. Serve hot with raita, papad and Mirch ka Salan.

Read more »

Baghare Baingan

Now Baghare Baingan is not my idea of a great Saturday Lunch, but when you have a wife who's idea of going to a restaurant is to have Baghare Baingan and you have a son who is in love with "Brinjals", then it becomes a feast.

Baghar comes to the Indian Culinary Lexicon from the sanskrit term Bagharna and is a cooking operation which involves the shallow frying in a fat of spices and flavourings. This fat of spices is not put in together but one after another like for e.g., Mustard seeds followed by sesame seeds followed by onions and the vegetable/meat/lentil product is added later. Also sometimes this procedure can be performed separately and then added to the finished product, linking it to a kind of tempering.

Ingredients:
Brinjals (Eggplant) ,small variety- 500 gms
Garlic Paste - 2 Tblsp
Garlic Cloves, Chopped Fine- 5-6
Ginger Paste - 2 Tblsp
Onion, Finely Chopped- 1
Cumin Seeds - 1 Tsp
Corriander Seeds - 2 Tsp
Sesame Seeds (Til) -2 Tsp
Khus Khus - 2 Tsp
Peanuts - 15
Dessicated Coconut - 1 Cup
Chilli Powder - 2 Tsp
Turmeric Powder - 1 Tsp
Curry Leaves - 5-6
Dry Red Chillies, broken - 2-3
Tamarind Ball - Marble Sized,soaked in a glass of water to extract its pulp
Oil - 5-6 Tblsp
Salt - To Taste

Method:
1. Roast Sesame seeds, Peanuts, Khus Khus, Dessicated Coconut, Corriander Seeds, Cumin Seeds, Onion in 2 Tsp oil.
2. Allow to cool and grind to a paste.
3. Add in Ginger-Garlic Paste, Chilli Powder, turmeric powder and salt to this paste. Keep aside.
4. Slit the eggplants from the top, without separating the eggplant into 4 pieces. Check the eggplants from inside for worms or insects.
5. Fill the slit eggplants with the masala paste.
6. Heat oil. Add chopped garlic, broken red chillies and curry leaves. Fry for 2 minutes.
7. Add in the eggplants. Fry for 2 more minutes.
8. Add in the tamarind extract. Cook covered on slow heat till eggplants are tender.
9. Serve Hot.

Read more »

The name's 65 ... Chicken 65 !!!

This has to be by far the most mysterious dish in the world ...thanks to the number 65 (Wonder if it'll inspire a thriller in the future). Click on the search pages and you'll find a dozen explanations of its origins exploding in your face (OK, I'm lying ...there are little under a dozen). Also, accompanied would be the various ways to prepare it, from the ones using corriander (Cilantro) in preparing it to adding sambhar powder, and guess what,... each claims it is THE original. People staying in Hyderabad needn't worry or break their heads...they can hop into the nearest restaurant and order a plate or get a masala mix of the magic potion and prepare it at home ( you only need to add in the chicken and in some cases salt).I was determined to get to the bottom of this mystery dish in terms of how it actually should be made. I tried asking a lot of true blue hyderabadis and they gave me different versions as well. I just took one version and tried it out. Taste wise it was fine...guess I couldn't match it appearance wise :-).I'm publishing a recipe I got from a friend who apparently learnt it from a cook preparing it at a local banquet.
Coming to it's origins, here are a few stories that exist around it's name:
1. It was created in a restaurant in the year 1965.
2. The chicken used for making Chicken 65 should be just 65 days old. (A lot of people have vouched for it).
3. 65 different spices go into the making of this recipe. (Sorry, my recipe doesn't)
4. It is the 65th item on the menu at Buharis hotel on Mount Road Chennai.
5. During a war in 1965, the Indian Soldiers needed something quick and easy to make. This one clicked, hence the name, with 65 denoting the year.
6. Someone used 65 dried red chillies to make it.
7. It took 65 tries to perfect this recipe.
I could go on with all kind of over the head stories to its name, but I guess, I will stop here. If anyone has a better explanation to it's name, please let me know.
Here is the version I got:
Ingredients:
1/2 KG Chicken pieces (Bone less) - Cut into 1.5" pieces
Cornflour - 100 Gm
Refined Flour (Maida) -100 Gm
Vinegar - 30ml
Garam masala - 1.5 Tsp
Curry Leaves - 10
Green chilli slit vertically - 10 nos.
Green Chillies - Finely Minced - 2 nos.
Ginger garlic paste-2 Tsp
Red Chilli powder - 2 Tsp
Black Mustard Seeds (Rai) - 2 Tsp
Cumin Powder - 1 Tsp
Turmeric Powder - 1 tsp
Soy Sauce - 2 Tblsp
Oil - For frying

Method:
1. Make a mixture of Corn Flour, Refined Flour, Soy Sauce, Turmeric Powder, Red Chilli Powder, Ginger garlic paste, cumin powder, garam masala and vinegar. The paste should not be too wet and neither too dry. It should be of coating consistency.
2. Mix the chicken pieces in this mixture and coat them well.
3. Cover the chicken mixture in its marinade and leave in refrigerator for an hour.
4. Remove the mixture from the refrigerator atleast 15-20 minutes before frying.
5. Heat the oil for frying. Add mustard seeds. As they crackle add in the slit green chillies and curry leaves ( you might notice from the photo, I also add in a dry red chilli...you can experiment too).
6. Add in the chicken pieces and fry till done. The chicken should be cooked through, reddish brown and crispy.
7. Serve hot garnished with lemon wedges.

Note:
1. You can also add in 1 Tsp Sambhar Powder in the marinade. A lot of people do that.
2. Some people also add in yoghurt to the marinade.
3. Vegans can substitute Paneer (Cottage Cheese) for Chicken.
4. Almost everyone adds red colour ...I personally do not use color in my foods and have refrained from doing it.

Read more »

Khubani Ka Meetha ( Indian Apricots Compote )

Apricots are known by many names in different regions. From Armenian Plum to Damasco (Argentina, Chile) to Merunka (Czech). Khubani is the urdu name for Apricots and the dish is another of the traditional dishes from the ktichens of Hyderabad. Refreshingly simple to make and delicious to eat, this dish made it's way to India through Central Asia as a part of Alexander's entourage. For more on it's history, varieities available and yes! another recipe to make it, go to this link.
My recipe has been sourced through my team member who had got it once to work and I loved it so much that I feasted on it. Since then I have been after him to get me the recipe on how his mom makes it. Finally, I have the recipe, though I haven't tried it out. The photo attached is from one of the restaurants where they served it. Living in Hyderabad, the dish virtually stares out at you from every menu card and every party that you attend, so getting a photo is not a problem.
Ingredients:
Apricots : 500 gm
Sugar :150 gm
Lemon Juice:10-15 ml.
Water: As needed
For Garnishing:
Clotted Cream: 100 gm
Almonds (Blanched): As desired

Method:

1. Take the Khubani and soak it in water for 3-4 hours(best for 6 hrs).Remove the seeds from the khubani.

2. Boil the Khubani 10-15 minutes, add Sugar and continue boiling for 10 minutes more or till Khubani are pulpy and the sugar has dissolved. You will notice the apricots mixture changing color to a darkish shade. Mash the Khubani and pass the mixture through the sieve.

3. Let the mixture cool down.

4. Add Lemon Juice for taste.

5. Either serve hot or let it cool down and serve garnished with blanched almonds and cream.

Some even serve it with Ice Cream or custard, but tradition states that it be served with clotted cream.

Read more »

Hyderabadi Anjeer Murgh ( Chicken in figs gravy)

Last week in Delhi, came across this which my father had picked up while he was in Hyderabad. Strange, considering I never came across this either on my visit to the restaurants in Hyderabad or a mention of it from my true blue Hyderabadi friends.

Tried it out, and it was extremely easy to make. The only variation being that I also added the figs to the marinade.

Ingredients:
Chicken - 500 gms ( Cut into small pieces)
Cumin Seeds - 1 tsp
Red Chillies - 4 ( cut into pieces)
Dry Figs - 4
Onion Paste - 2 Onions
Oil - 100 ml
Salt - To taste

Marinade:
Thick Curd - 1 Cup
Chilli Powder - 1.5 tsp
Salt - 1.5 tsp
Garam Masala - 1.5 tsp ( make your own here)
Ginger-Garlic Paste - 2 tsp
Almond Powder - 1 Tblsp
Cashewnut Powder - 1 Tbslp
Green Chillies - 4 (Slit)
Saffron - few strands
Corriander Seed Powder - 2 Tsp
Cumin Seed Powder - 2 tsp
Finely Chopped Figs - 2

Method:
1. Mix all ingredients for the marinade into a smooth batter.
2. Apply to Chicken and leave aside for 2 hours.
3. Heat Oil. Add Cumin seeds, Red Chillies and figs. Fry for 2 minutes.
4. Add onion paste and fry till golden brown.
5. Add Chicken pieces alongwith marinade.
6. Cover and simmer for 20 minutes or till done.
7. Serve hot with Steamed Rice.

Note: Add in a little water while cooking if desired.

Read more »

Mirch Ka Salan ( Chilli's in Creamy Sesame-Peanut Gravy)

Of the many dishes that were born in kitchens of the Nizams of Hyderabad, the Dum Biryani, Mirch ka Salan and Haleem are the most famous.
A click for Mirch ka Salan's recipe on the web will generate numerous web pages offering a How- To for this dish.
A sucker for food usually finds another very easily. Its by this rule that I have found Inkey at my workplace. He and to a large extent his family has a big collection of authentic hyderabadi recipes with interesting stories around them. These are dishes they make on their relgious ocassions like Id etc.
I got my recipe for the Salan from him. What was amazing about this recipe is that it uses less ingredients (No onion, no ginger-garlic, no turmeric, no asafoetida) than the ones found in cookbooks and recipe portals, and the taste is out of the world.
Needless to say, armed with the recipe and an urge to try it out, I donned my apron. The only change I made was the addition of yoghurt. The end result, everyone who tasted it liked it, including my biggest critic...my wife ( we have a thing going, a to who cooks better :-D )

Ingredients:
Chilli (Big, long panvel chilli, or Annaheim Chillies)– 1 Kg
Peanuts – 200gm
Cumin Seeds (Zeera )– 50 gm
Mustard Seeds – 50 gm
Cinnamon (Chakla) -50 gm
Sesame Seeds (Til ) – 50 gm
Poppy Seeds – 50 gms
Cloves – 2-3 (Minced)
Coconut (Roasted & Ground) – 200 gm
Yoghurt - 400 gm
Curry Leaves – Few
Black pepper – 10 gm
Tamarind - 20 gm

Pre-Preparation :

1. Wash, slit and de-seed chillies. If you do not want big chilies, cut into half. (Note - if you are de-seeding large amount of chillies by hand, rub oil in both hands, to save the hands from having a burning sensation later on)
2. Shallow-Fry Chillies and keep aside. Keep oil for making Salan.
3. Roast Peanuts slightly. Also, roast grated coconut and Poppy seeds and sesame seeds slightly.
4. Make a paste of peanuts, coconut, black peppercorns, Sesame seeds and poppy seeds with little water. This is the Salan Paste.
5. Soak Tamarind in lukewarm water to make tamarind water.

Preparation:
1. In a heavy bottomed pan, heat oil (same oil used for frying chilli's).
2 Add Clove, Cinnamon and mustard seeds.
3. When they begin to crackle, add in the salan paste.
4. Cook this mixture till the oil leaves the paste. This will take some time. Peanuts typically tend to stick and you will need to keep stirrung to avoid that. If it sticks too much, add a few drops of water. This may take a long time(20-25 minutes) and you will see that the paste turns a brown color.
5. Once the oil leaves the paste, add whisked yoghurt. Keep stirring again till oil separates again.
6. Add tamarind water and salt. Cook for 5 minutes.
7. Add chillies. Cook for 5 more minutes.
8. Serve Hot.

Serves - 10 people

Read more »