Apollo fish fry

   Eversince, we came to hyderabad, I have noticed lots of boneless fish gravies hanging out at restaurants.  I always used to wonder how come these are boneless, but recently one of my sweet neighbour gave a hint saying that Apollo fish is the name given to boneless fish series.  Here selective variety of fish, mostly murrel is cleaned, deskinned, deveined, cut into slices and given as such by the fish seller, just imagine no workload for us at all!!!!  Only if Apollo fish culture prevailed at chennai, my mother wud be too delighted then!!

Coming to the dish, Apollo fish fry, is one of the famous starter at hyderabad restaurents.  The boneless fish is coated with spices and deep fried (though here I semi-fried) and is tempered with onion, curry leaves and slited green chillies.  Apart from deep-frying, kesari colour  and ajinomotto is also usual elements, though I completely left them in my dish.  If you needed them, you cud add them up.. it is individual-based decision.

Mirchi ka salan

Mirchi ka salan/green chilly curry is an traditional side-dish for hyderabadi biriyani, though sometimes it is served with roti too.  I made an exception and served it with kal dosa... hmmm... the ultimate combo was very nice..spice lovers must give a try.  I used bhavnagiri chilly, some five to ten numbers (as for the first try, i wanted the curry to be mildly spicy.. if u want an hotter one, u can try with more numbers)

Ingredients required

For the masala paste

• 2 tsp peanuts
• 1 tsp till/sesame seeds
• 4 tsp grated coconut
• 1 tsp whole jeera/cumin seeds
• 1 tsp whole dhanya
• 1-inch piece of cinnamon
• 3-4 mint leaves
• 2 green cardamon
• 2-3 cloves

For temper

• 3 tsp oil
• 1 tsp rai/mustard seeds
• 1 bayleaf, crushed
• 2 whole cloves
• 7-8 curry leaves
• 1 cup chopped onions (which is later blended into paste)
• 1 tsp ginger-garlic paste

others

• 5-6 big chillies (as indicated in pic following method)
• 1 tsp salt
• Oil, for shallow frying

Method

In a kadaai, roast all ingredients for masala and blend them into fine paste, keep aside.  

In the very same kadaai, heat oil and add ingredients for temper one by one.

Add onion paste and saute till they turn golden brown, later add ginger-garlic paste

Now add in blended masala paste and salt,  keep stirring on lower flame such that raw smell of masala fades away.

Meantime, take chillies, slit them into two vertically.  Deseed them, and shallow fry them (though traditional recipe calls for deep-frying) till they turn white moist.

Now add this fried chilly to our sizzling curry.  Serve hot with paranthas.

Hmm.... veryyy yummyy

Hyderabadi vegetable sandwich

Ingredients required

For temper

• 3 tsp oil
• 1/2 tsp jeera
• 1 tsp chopped green chillies

Other ingredients

• 4 tsp finely chopped onions
• 2 tsp curd
• pinch of haldi/turmeric
• 1 tsp ginger-garlic paste
• 1/2 tsp salt
• 1/2 tsp garam masala
• 1/2 tsp jeera powder
• 1/2 tsp dhanya powder
• 1/2 cup of tomato puree
• 1 cup of boiled mixed vegetables like cauliflower, potato, carrot, beans
• 3 tsp of grated cheese
• Milk bread- four slices

Method

Heat oil and add temper

Add finely chopped by onions followed by spices, curd.

Gently mix in tomato puree and veggies

Cook till done.  Note that mixture should be dry, otherwise continue sauting till u get an dry one.  If it is wet, sandwich will become soggy and it will spoil its very appearence.

In a tawa, toast bread slices and spread filling on one bread slice quite evenly

Throw in cheese gratings and cover with another bread slice.  Toast well, cut into slice and serve

Hmm..... yummyyyyy

Nawabi Style Tangdi Kebab Recipe | Creamy Khoya & Cheese Chicken Drumsticks

If you love juicy, smoky and restaurant-style chicken kebabs, this Nawabi Style Tangdi Kebab is a must-try recipe. Inspired by the famous Hyderabad-style tangdi kebabs available round the clock, this version is made extra rich with the royal touch of khoya (mawa) and cheese along with aromatic homemade spices. The result is a creamy, flavour-packed chicken starter that is soft, succulent and absolutely delicious.

Why You’ll Love This Tangdi Kebab

• Rich and creamy Nawabi flavour
• Perfectly juicy grilled chicken drumsticks
• Homemade spice blend for authentic taste
• Great for BBQ nights, Ramadan, parties and weekend dinners
• Easy oven-grilled chicken kebab recipe at home

Ingredients Required

For Homemade Kebab Masala

• 1 dry red chilli
• 1 tsp jeera (cumin seeds)
• 8–10 garlic pods
• 1 tsp kasoori methi
• ½ tsp dhaniya (coriander seeds)
• ½ tsp peppercorns
• ½ tsp saunf/sombu (fennel seeds)
• 2 small cinnamon sticks
• 3 cardamoms
• 3 cloves

Grind all the above ingredients into a fine homemade kebab masala powder.

For Tangdi Kebab Marinade

• 2 large chicken tangdi/drumsticks (approx. 350 g)
• 1 cup homemade khoya/mawa
• 1 cheese cube
• Homemade masala prepared above
• 1 tsp salt
• A pinch of turmeric powder
• 1 tsp curd/dahi
• 1 tsp chicken masala
• 1 tsp tandoori masala
• ¼ tsp amchur powder

Method

Step 1 – Prepare the Marinade

In a bowl, combine the homemade masala, khoya, cheese, curd and all other spice powders. Blend everything into a smooth and creamy mixture for an even coating and rich flavour.

Step 2 – Marinate the Chicken

Coat the chicken drumsticks thoroughly with the prepared marinade. Make sure the masala reaches every corner of the chicken.

Cover and refrigerate for at least 10 hours for the best flavour and tenderness.

Step 3 – Grill the Tangdi Kebabs

Preheat the oven to 200°C. Grill the marinated tangdi kebabs for about 30–45 minutes, turning them occasionally for even cooking and a beautiful charred finish.

Your creamy and smoky Nawabi Style Tangdi Kebab is now ready to serve.

Serve hot with:

• Mint chutney
• Onion rings
• Lemon wedges
• Fresh veggie platter

A perfect royal chicken starter for kebab lovers!