GEOGRAPHICAL LOCATION
· This Cuisine hails from the South
of India. The main topography includes Coastal Plains (Arabian Sea), Eastern Ghats and Deccan Plateau. The Deltas
of rivers Godavari and Krishna form granary of South.
· Popular
tourist destination for coasts, natural beauty, diamond mines of Golconda,
Nagarjunakonda dam, and historical monuments of many great dynasties.
FESIVALS
Ramadan, Eid,
Sankranti and Pongal
INGREDIENTS
·
Fish
– Being the coastal belt, different varieties of marine water fish and some
fresh water fish from rivers are popular.
·
Lamb
/ Mutton – very popular in making most non-vegetarian biryanis and gravies.
·
Elephant
Yam – A large root vegetable.
·
Chickpeas
– A pulse prepared in north as pindi chole.
· Parboiled Rice- The rice
after being harvested is soaked and then steamed in a large steam pressures.
This is done at controlled temperatures and controlled moisture to discourage
swelling of the grains. The rice is then dried and milled. This process makes
the rice more nutritious.
·
Field
beans – a family of broad beans also called fava beans.
·
Cluster
beans – also known as gwar ki phalli.
·
Fast
food – Bori samosa (minced meat filled samosas).
·
Spices
– betel roots (pan ki jad), vetiver roots (khas ki jad), stone flower (pathar
ke phool), marathi mogu etc
· Potli Masala- Potli ka masala is tied in a muslin
cloth and dropped in the water and bring it to a boil. The spices releases the
flavour into the water. The water is then used to cook rice, which gives the
aromatic flavour to Hyderabadi Biryani. Potli ka masala is used in Biryanis,
Nihari, Haleem, Paya etc... Ingredients
are bay leaf, coriander seeds whole, vetiver roots, sandalwood powder,
dry rose petals, black cardamom, cassia buds (kabab chini), cinnamon, litchen
(pathar ka phool), galingale (pan ki jadi), Star anise, Kapoor kachli and
Kasuri methi
·
Bhojwar
masala – Ingredient are Coriander, Bay leaves, Red chilli powder, Cloves, Black caraway, Stone flower, Poppy seeds, Groundnut, coconut, Cumin, Sesame, Fenugreek seeds and mustard.
Cooking Equipments:
·
Tathee
– a metal stand similar to a barbeque grill.
·
Handi
– a broad base and smaller mouthed vessel to make biryanis.
·
Rolu
/ pothram- Mortar and pestle.
STAPLE FOOD
Majorly rice in
the form of biryanis.
DISHES
·
Dalcha
– Meat is cooked with chana dal and whole spices with yoghurt.
·
Haleem
– Lamb is cooked along with broken wheat until soft and then pounded till it
resembles a paste.
·
Khubani
ka meetha – dry apricots stewed with honey and garnished with cream
·
Gil-e-firdaus
– a dessert made by cooking grated white marrow with milk and sugar thickened
with sago seeds and khoya.
·
Kacchi
biryani – The meat is marinated for a longer period with tenderizers such as
raw papayas, hung curd, spices and condiments. The parboiled rice and marinated
meat are then arranged in layers with mint, fired onions, and saffron. The
handi is then sealed and allowed to steam. The seal of handi is broken at the
time of meal.
·
Gosht
biryani – the pakki biryani is made in similar manner except thet meat is
cooked before being arranged in layers for dum.
·
Baghare
baingan – baby brinjals are slit and stuffed with a mixture of coconut,
tamarind, spices, peanuts etc and cooked on slow flame in kadahi.
·
Double
ka meetha – originally bread is called ‘double roti’ which is probably the
origin of name double ka meetha. It is crumbled deep fried pieces of bread
dipped in sugar syrup and rabri poured on top. It is decorated with chopped
nuts and warq.
·
Nahari
– A spicy meaty stew.
- Lukhmi A typical
Hyderabadi starter and the snack's original and authentic preparation is
stuffed with mutton-mince
(kheema).
"Keemey ki Lukhmi" is still served as a starter in the authentic
Hyderabadi course of meal at weddings, parties, etc.
·
Tamatar Ka Kut - Rich Tomato
Saucy Curry Hyderabadi Nihari - A breakfast
dish made of Goat's feet and tongue.
- Bori samose- samosas
with kheema stuffing
- Hyderabadi
Maraq
- A thin mutton soup
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