RCI-Authentic Hyderabadi Cuisine Round-Up

The air again has a crispness to it and cold and the colors vibrant on the leaves of most of the trees. Fall is officially here and I am enjoying every bit of it.

Due to lack of time and hectic schedules, I was unable to present you with the round up of RCI event. I apologize for that. I feel very happy and lucky to have been given the chance by Lakshmi to host the RCI event on Authentic Hyderabadi Cuisine.

If you are ever invited by a traditional Hyderabadi household for a lunch or dinner or breakfast for a change, you should always expect a feast fit for a king awaiting you with a spread both delectable for the eyes and extremely delicious for the taste with such hospitability and love, you will remember for years together.

Dear friends, I am very delighted to present you the round up for RCI:Authentic Hyderabadi Cuisine. Enjoy the feast!

Entrees from Food-Bloggers:

Starters and Chutneys:

Geeta of ‘Payt Pooja’ sends her Shami Kofta
Anjum of ‘Cheers to Easy Cooking’ sends her Haleem
Manasi of ‘Kiss the Cook’ sends her Lukhmi
PJ of ‘Seduce Your Tastebuds’ send her Kothimira Perugu Pachadi (Cilantro Curd Chutney)
Manasi of ‘Kiss the Cook’ sends her Sheekh Kabab.
Uma of ‘Essence of Andhra’ sends her Gongura Pachadi (Red Sorrel Leaves Chutney)
Maninas of ‘Food Matters’ sends her Mint and Coriander Chutney
Manasi of ‘Kiss the Cook’ sends her Shikampuri Kabab

One-Dish Meals:

Yasmeen of ‘Health Nut’ sends her Hyderabadi Lamb Biryani
Anjum of ‘Cheers to Easy Cooking’ sends her Kacche Gosht Ki Biryani
Zainab of ‘Arabic Bites’ sends her Chicken Biryani
Usha of ‘My Spicy Kitchen’ sends her Hyderabadi Mutton Biryani
Lubna of ‘A Hyderabadi Foodie’s Cookbook’ send her Kofta Pulao
Maimoona of ‘Mammu’s Kitchen’ send her Hyderabadi Chicken Biryani
Ayesha of Ayesha’s Hyderabadi Recipes send her Vegetable Fried Rice
Lubna of ‘Yummy Food’ sends her Hyderabadi Haleem
Geetha of ‘The Fragrant Kitchen’ sends her Vegetable Dum Biryani
Pavani of ‘FoodLovers’ sends her Hyderabadi Dum Biryani


Maryam sends her Murgh/Chicken Korma
Mansi Desai of ‘Fun and Food’ sends her Hyderabadi Baghare Baingan
Aparna of ‘Sumi’s Weblog’ sends her Mirchi Ka Salan
Rashmi of ‘DelhiBelle’ sends her Baghare Baingan and Khatti Arbi
Syeda of ‘Indian Spices’ sends her Tamate Ka Masale Ka Salan
Sujatha of ‘Spicy Khazana’ sends her Hyderabadi Dalcha
Pallavi of ‘All Thingz Yummy’ sends her Hyderabadi Kheema
Nags of ‘Edible Garden’ sends her Mirchi Ka Salan
Priya Suresh of ‘Easy N Tasty Recipes’ sends her Hyderabadi Chicken 65
Maninas of ‘Food Matters’ sends her Murgh/Gosht Tamatar (Lamb/Chicken with tomatoes)
Hima of ‘SnackORama’ sends her Baghare Baingan
Meera of ‘Enjoy Indian Food’ sends her Gongura Dal
Jayashree of ‘Experiments in Kailas Kitchen’ sends her Mirchi Ka Salan


Divz of ‘Welcome to the Yum World’ sends her Shahi Tukda
Kate of ‘Applemint’ send her Shahi Tukda

Entrees from Non-food Bloggers:

Sana sends her recipe for ‘Hyderabadi Marag’, a Lebanese mutton soup, which has now become a very important starter item in the menu at many modern Hyderabadi weddings.
Let us go through her recipe in her words:

Marag is actually an Arab dish which got assimilated into the Hyderabadi cuisine during the period of Arab rule in India . The Hyderabadis then made a few changes to it according to their own taste and hence came forth the “Hyderabadi Marag”.It is actually a very simple soup and gets prepared very easily. I usually set aside the meat which had bones and marrow attached to it, called ‘Adley ka Gosht’ to prepare this dish cause it really gets a good taste from such a meat.

Hyderabadi Marag:


Meat with bones: 1 lb
Onion: 1 large finely chopped
Cashew nut: 2 tbs blanched
Spices: Cardamom, Cinnamon, Bay leaves, Cloves, Whole Black Peppercorns (according to spiciness one prefers
Salt: according to taste
Turmeric: 1/2 tsp
Crushed Small Green chilies: according to taste
Milk/Light cream: 1/2 cup
Oil for cooking
Ginger-Garlic paste: 1tbs
Juice of 1 lime
Cilantro for garnish

Take a little oil in the cooker add the crushed green chilies and the ginger-garlic paste and sauté’ it for a few seconds then add the spices, turmeric, salt and the meat and sauté it again for a few minutes till the meat is well covered with all the spices and browned on all sides. Add a little water to it and let it pressure cook till the meat is well done. In the mean time take the finely chopped onion in a pan at medium heat and add a little oil to it and let it get a little soft. Turn off the heat and let it cool down for sometime. Then take the blanched cashew nuts and onion in a grinder and grind it to a very fine paste. Take a vessel, pour a little oil in it and warm it, then add the onion-cashew nut paste to it and sauté till the raw smell of the onions is gone. Now add the meat along with its stock and let it cook for sometime till the oil starts coming on top. Now add the milk to it and again let it boil for a few more minutes till it is all well mixed . Take it off the heat add the lime juice and coriander and serve it hot with Naan or home made Parathas.


I hope you all have enjoyed going through all these recipes. If at all I have missed any of the entrees sent by any of you, please let me know about it. Also visit my Recipe Index for a variety of other Hyderabadi dishes from my blog. Cheers and Have a good weekend!


Baghare Baingan

‘Baghare Baingan’ (in Urdu) when translated into english language means ‘Tempered Eggplants’. Baghaar or tempering is an Indian process of flavoring the oil with spices which is used in the preperation of a curry to impart added taste and aroma.

Aubergines, Peanuts and a large sized Onion (One of the Aubergines has an ‘X’ shaped incision at its base)

This is a lovely and delicious brinjal side dish, a hallmark and peculiar to the state of Hyderabad, usually seen being served at Daawat – weddings, parties and large gatherings. It is generally had as a side dish along with Biryanis or some people even enjoy it along with a Roti/Paratha.

Baghare Baingan – Tempered Aubergines in a rich Sauce

The eggplants are cooked twice, once they are shallow fried and then later simmered in a fragrant sweet and spicy sauce of sauteed onions and roasted spices. The tamarind imparts a tangy kick to the sauce consisting of roasted nutty and buttery peanuts, poppy seeds and coconut, a range of aromatic spices and caramelized onions.

Only Indian eggplants that are small, shiny deep purple and fresh are used for this curry. These are easily available at many Indian stores. Brinjal/Eggplant/Aubergines or Baingan are not a favorite of many people, but I suggest you all try this dish once and you will definitely love it. It is one of the best aubergine dishes I have ever had.

The procedure to prepare Mirchi Ka Salan or Tamatar ka Salan is also almost the same as this curry. Also, you can also add any firm fish fillets (Red snapper, Haddock, Cod, etc) to the gravy instead of brinjal to make it a fish curry/Machli ka Salan; or halved tomatoes to the gravy to make it Tamatar ka Salan. There is no difference, except for the fact that in Mirchi ka Salan, green chillies are used; in tomato curry, tomatoes are used; in fish curry, fish fillets are used; and in this curry, the brinjals are used.

Baghare Baingan – Tempered Aubergines in a Spicy Nutty Tangy Sauce
Cooking time: around 45 minutes; Serves: 6


Eggplants/Baingan – 6-8, indian variety~small sized, fresh, and deep purple in colour
For dry masala paste:
Khus Khus/White Poppy seeds – 1 tbsp
Till/Sesame Seeds – 1/2 cup/50 gms
Peanuts/Groundnuts/MoomPhalli – 1/2 cup/50 gms
Dry Desiccated Coconut – 3/4 cup/50 gms
Coriander seeds/Dhania – 1 tsp
Cumin seeds/ Zeera – 1 1/2 tsp
For baghaar/tempering:
Cumin seeds/ Zeera – 1 tsp
Curry leaves/ Kariyapaak – 2 sprigs
Mustard seeds/ Rai – 1/2 tsp
Nigella seeds/ Kalaunji – 1/3 tsp
Fenugreek seeds/ Methi dana – 1/8 tsp
For gravy:
Canola oil
Yellow Onions – 4, large, sliced slightly thick into semi circular rings
Ginger garlic paste – 2 tsp
Salt – 1 tbsp
Red Chilli Powder – 2 tsp
Turmeric/ Haldi – 1/4 tsp
Cilantro/ Kothmir – 2 tbsp, finely chopped
Thick tamarind pulp – 4 tbsp


1. Wash the eggplants and make four incisions, perpendicular cuts (an X) from the base of each eggplant, taking care the stem end is intact. Soak them in a bowl of cold water with 1tbsp salt to prevent discoloration. Keep aside. In a kadai pour oil to deep fry. When the oil is hot, drain the brinjals. Deep fry the brinjals for about 10-15 minutes until they are tender and well cooked. Gently remove them in a platter and keep aside.
2. Heat a small non-stick frying pan or a cast iron skillet at medium high heat and once it is hot, dry roast the desiccated coconut, sesame seeds, khus khus, peanuts, coriander seeds and cumin seeds, all one by one separately for just 2-3 minutes until they are a few shades darker and remove them into separate bowls. Do not burn the spices. Once cool, rub off the skins of the peanuts. Grind them all separately in a spice grinder to a fine powder or a smooth paste without adding any water and keep aside.
3. Heat a large non-stick frying pan or a cast iron skillet at medium high heat, and as soon as it warms up add the sliced onions. Let the onions sweat and keep stirring them until they are just starting to brown up. Once the onions are soft and lightly browned in color, remove them to a platter and keep aside. Once the dry roasted onions are cool, puree them in a grinder until smooth. Keep aside.
4. Heat 1/4 cup oil in a heavy non-stick pan at medium heat and as soon as it is warm, add the ingredients under the heading ‘for baghaar’ – cumin seeds, mustard seeds, curry leaves, nigella seeds and fenugreek seeds. Let the spices splutter for a minute. Then add the pureed roasted onion paste and immediately cover the pan with a lid for a minute. Lower the heat to medium low and shake the pan to thoroughly mix. This is done for the mixture to absorb all the flavour from the baghaar(tempering). Uncover, lower the heat and add ginger garlic paste and fry for 3-4 minutes. Add the desiccated coconut paste, sesame seed paste, khus-khus paste and peanut paste and stir fry it for 2-5 minutes or until you see that the mixture comes together and starts leaving oil. Add the red chilli powder, salt and turmeric. Mix well and keep stir frying it for a further 2 minutes on medium low heat. Once the raw odor of the peanuts, ginger-garlic paste and coconut is no longer coming, add the dry roasted coriander and cumin seed powder and chopped cilantro and mix well. Pour in 3 1/2 cups warm water and the tamarind pulp. Mix well. Add the fried brinjals and stir. Cover the lid and let cook on simmer for 20-25 minutes while stirring frequently, until the oil has all separated and the brinjals are soft and completely done in the masala gravy. Remove from heat and serve the curry along with Pulao or Biryani or Naan.

Suggested Accompaniments: Biryani, Roti, Paratha

Varieties of Eggplant

This goes to the Monthy Mingle event currently being hosted by Ruth. The theme this time is Sensational Sides, and Baghare Baingan fits perfectly for the title of the event.

Inshallah my next post is going to be the round up for RCI:Authentic Hyderabadi Cuisine which I will publish in just a few days from now. So keep checking on it. Take care of yourselves everyone and Have a good weekend!


Maash ke Wade

Crisp Wadas (Wada-singular, and Wade-plural) with hot sambar or soconut chutney are an another favorite of the Hyderabadis and all South Indians. These are available at almost all the food stalls and tiffin restaurants. I remember I had the most delicious of the Wada-Sambar and Dosas at Shadaab restaurant at Charminar in Hyderabad.

Maash ke Wade – Indian Soft and Spicy Donuts

Wadas are quite simple to prepare. I always used to be so amazed at the ease by which my mother used to get a perfect hole in the centre and deep fry these yummy and spicy, crisp outside and soft inside Indian donuts aka wadas. The trick is not to add excess water and wet your hands before you prepare each vada in your palm to drop into the hot oil carefully. Once you will get a hang of it with some practice, it will be easy as pie.

Wadas are a common sight as street food or tiffin in India, usually had at breakfasts or as snacks in the evenings. An another variety of a dish prepared with wadas is the famous Dahi-Wada, an another favored snack of Hyderabadis.

I often prepare these wadas for Iftaar along with Kothmir-Pudina ki Chutney along with other light snack items, or enjoy them as a snack in the evenings during normal days.

Maash ke Wade – Indian Spicy Donuts


Split Black Gram/Urad dal – 1 cup
Green chillies – 6-8, small
Ginger garlic paste – 1 tsp (optional)
Dried and crushed Curry leaves – 1 tsp (optional)
Salt – 1/2 tsp
Cilantro/Kothmir – 1/4 cup (optional)
Dry desiccated Coconut – 1/4 cup (optional)
Water – 1/4 cup

Vada Batter

1. Wash and soak the dal for about 4-6 hours in surplus water.
2. Drain and add the dal and the rest of the ingredients to a food processor container or a blender container and process/blend till smooth. Only add a little water to make the batter smooth. Do not make the batter watery, or else they will not be able to hold their shape.
3. In a wok or kadai at medium high heat, add oil for deep frying and let it heat up.
4. Wet your hand, take a portion of the mixture and make a hole in the center with your thumb. Upturn your hand and drop the wada in hot oil.
5. Deep fry about 4-6 wadas depending upon the size of the kadai or wok. They need to be turned for even frying. Once they are golden brown in colour, remove them on a tray lined with paper towel. Continue doing this until all the batter is used.

Suggested Accompaniments: Enjoy them along with Kothmir-Pudina ki Chutney.

Note: Inspite of deep frying, they do not have oil in them as the air inside the Wadas pushes the oil out while they deep fry, hence they are relatively oil-free.

This goes to ‘Joy from Fasting to Feasting’.


Aloo Bonda

After a good afternoon siesta during the humid and sultry Indian Summer days, a few Aloo Bondas along with a cup of warm tea while going through the days newspaper would be perfect. It is also savored during the rainy days in India. Oh, it brings back many cherished memories..

Aloo Bondas – Potato Croquettes

Aloo Bondas are balls of mashed lightly spiced potatoes dipped in chickpea flour and deep fried till golden brown. They are the most loved snacks in India, sold in most of the ready made food stalls, and also as a street food by the bandiwalas in small carts by the road side.

I often prepare Aloo Bondas for Iftaar in Ramadhan. These are our favorite snacks.

Aloo Bondas – Potato Croquettes

Makes -About 20


For the Tempering/Baghaar:

  • Canola Oil – 1 tbsp
  • Split Black Gram/Urad Dal – 1 tbsp
  • Black Mustard seeds/Rai – 1 tsp
  • Dried Curry leaves – 6, crushed (optional)
  • Ginger – 1 tbsp, finely chopped

For the Potato filling/Aloo:

  • Potatoes – 4, medium sized, boiled, peeled and diced into 1/4 inch pieces
  • Red chilli powder – 1/2 tsp
  • Salt – 1 tsp
  • Turmeric – 1/4 tsp
  • Lemon juice – 2 tbsp
  • Finely chopped Cilanto, Mint leaves and Small Green chillies/Hara Masala – 1/2 cup, loosely packed
  • Roasted Cashewnuts – 1/4 cup (optional)
  • Frozen peas (thawed) – 1/2 cup (optional)

For the Chickpea flour batter/Besan:

  • Chickepea flour/Besan – 1 cup
  • Water – 150 ml
  • Canola Oil – to deep fry


Prepare Popato Filling/Aloo:

  • Pour oil into a small frying pan at medium heat, and add the black mustard seeds, split dal and chopped ginger. Cover with a splatter screen. Saute for 30 seconds or until the seeds stop popping. Add the dried crushed curry leaves. Remove from heat. This is the ‘Baghaar’.
  • Add red chilli powder, salt, turmeric and the prepared baghaar to the chopped potatoes. Also add the cashewnuts and peas, if using, and mix well. Take a little bit of the potato mixture at a time in your hands and shape them into walnut sized balls pressing them between your palms. Keep doing this until the whole potato mixture is completed. Keep them aside.

Prepare the Batter/Besan:

  • In a bowl, add the chickpea flour, water, red chilli powder, salt and turmeric to it and whisk it till there are no lumps and it is a smooth, pancake or buttermilk like batter of pouring consistency.

Deep frying the Croquettes/Bondas:

  • In a kadai or a wok at medium heat, pour oil and let the oil heat up. After a little while, drop about 1/4 tsp of the chickpea flour batter into the hot oil. If it floats on surface the oil is ready for deep frying.
  • One at a time dip the potato balls into the chickpea flour batter. With the help of a tablespoon, bath them well so they are covered all over with the batter. (Note: The potato balls should be completely covered with the batter or else they will disintegrate during deep frying)
  • Carefully drop them, one at a time, into the hot oil. Deep fry about 4-6 balls depending upon the size of the Kadai or wok. They need to be turned for even frying. Once they are golden brown in colour, remove them on a tray lined with paper towel. Continue doing this until all the potato balls are done. Discard excess chickpea flour batter. Serve warm.

Suggested Accompaniments: Enjoy them along with Tomato ketchup, Kothmir-Pudina ki Chutney or any of your favorite Chutney as a dipping sauce along with a cup of warm tea.

This goes to ‘Joy from feasting to Fasting’. Takecare everyone and enjoy your weekend!


Daliya Soup

Daliya Soup is a very usual item for Iftaar in Ramadhan in my house. I had first tasted it in my Khala/Aunt’s house and since then loved it always. It is highly nutritious and useful for a body which has been fasting throughout the day providing it with vital nutrients and comforting it.

Daliya/Broken Wheat and Whole Green Gram/Sabut Moong Dal

Daliya is Broken wheat. It is also used to prepare Haleem, an another Ramadhan special dish for Muslims.

Do not serve serve it piping hot when you break the fast at Iftaar. Serve it lukewarm. Your kids will also enjoy this healthy and nutritious soup.

Daliya -Broken Wheat and Lentils Soup


Home made Ghee/Clarified Butter – 2 tsp
Ginger Garlic Paste –  1 tbsp
Tomato – 2, medium sized, finely chopped
Red Chilli powder – 1 tsp
Salt – 2 tsp
Dry roasted Coriander/Dhaniya powder – 1/4 tsp
Turmeric/Haldi – 1/8 tsp
Broken Wheat Kernels/Daliya – 1 cup, washed and soaked for 30 minutes
Whole Green gram/Sabut Moong Dal – 1/2 cup, washed and soaked for 30 minutes
Water – 1.5 litre
Lemon juice- 1/8 cup
Chopped Cilantro/Kothmir – 5 tbsp


1. In a pressure cooker at medium heat pour ghee and as soon as it warms up, add ginger garlic paste and stir fry it till it golden bworn in colour. Add 4 tbsp chopped cilantro and mix well. Immediately add chopped tomatoes and red chilli powder, salt, turmeric and coriander powder. Stir to mix and half cover the lid for 3 minutes.
2. Drain the soaked dal and wheat kernels.
3. Add the drained dal and wheat to the pressure cooker and give it a stir. Pour in water and pressure cook it for 10 minutes or until the dal and the wheat kernels are done.
4. You can add more water if needed at this point. Let the soup boil uncovered for 3-4 minutes. Garnish with remaining chopped cilantro, add lemon juice and serve lukewarm.

This goes to ‘Joy from feasting to Fasting’. Luv, Mona