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From the Kitchen of Nizams
Hotel Swagath Grand is celebrating Nizam Food Festival. Chef Babu shares two of his prized recipes
AFGANI TANGDI KEBAB
AFGANI TANGDI KEBAB
Ingredients
1.Chicken Drumstick 8 pieces
2.Hung Curd 1/2 cup
3.Chadder Cheese 100gms
4.Cream 1/4 cup
5.Ginger Paste 1tsp
6.Garlic Paste 1tsp
7.Green Chilli Paste 1 tsp
8.Cardamom Powder 1/2 tsp
9.Mace Powder 1/4 tsp
10.Lemon Juice 1 no
11.Coriander Chopped 1 tsp
1.Salt to taste
13.Butter for basting
Method
1.Wash chicken drumstick and make deep incisions on each pieces. Marinate the chicken pieces with lemon juice, ginger paste, garlic paste, green chilli paste and salt keep for 1/2 hour.
2.Grate the cheese and with the help of palm mash it, add the hung curd, cream, cardamom powder and mace powder. Refrigerate.
2.Hung Curd 1/2 cup
3.Chadder Cheese 100gms
4.Cream 1/4 cup
5.Ginger Paste 1tsp
6.Garlic Paste 1tsp
7.Green Chilli Paste 1 tsp
8.Cardamom Powder 1/2 tsp
9.Mace Powder 1/4 tsp
10.Lemon Juice 1 no
11.Coriander Chopped 1 tsp
1.Salt to taste
13.Butter for basting
Method
1.Wash chicken drumstick and make deep incisions on each pieces. Marinate the chicken pieces with lemon juice, ginger paste, garlic paste, green chilli paste and salt keep for 1/2 hour.
2.Grate the cheese and with the help of palm mash it, add the hung curd, cream, cardamom powder and mace powder. Refrigerate.
3.Preheat the tandoor for 200 degree centigrade, skewer the chicken drumstick and cook in tandoor for 10 minutes turning occasionally. Baste with butter and grill till tender.
4.Sprinkle hot chaat masala and add lemon juice. Serve with mint chutney and garnish with onion rings and coriander leaves.
Hyderabadi Tala Hua Gosht
Hyderabadi Tala Hua Gosht
Ingredients
1.Lamb Boneless cubes
2.Garlic Paste
3.Ginger Paste
4.Red Chilli Powder
5.Turmeric Powder
6.Onion Chop
7.Meat Tenderiser
8.Garam Masala Powder
9.Lemon Juice
10.Coriander leaves
11.Mint Leaves
Method
2.Garlic Paste
3.Ginger Paste
4.Red Chilli Powder
5.Turmeric Powder
6.Onion Chop
7.Meat Tenderiser
8.Garam Masala Powder
9.Lemon Juice
10.Coriander leaves
11.Mint Leaves
Method
1.Clean and cut the mutton pieces, add oil ginger garlic paste, red chilli powder, turmeric to tender the meat, lemon juice and garam masalala powder and mix well. Cover the batter and leave in the fridge for 2 hours.
2.In a large non-stick saucepan or handi add oil at medium heat. Add finely chopped onions and stir until they become translucent. Add mutton pieces; stir fry till the meat turns crisp brown.
3.Leave it for low heat till oil appears on the bottom surface. Add salt to taste. Garnish with coriander and mint leaves. Serve hot with Parathas.
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