Ayesha’s Hyderabadi Recipes

Ingredients:

1. Potatoes                                    - 2.
2. Salt                                            - 1 tsp.
3. Red chilli powder                       - 1 tsp.
4. Turmeric powder                        - a pinch.
5. Cilantro leaves                            - 4-5.
6. Ginger garlic paste                      - 1 tsp.
7. Water                                           - 1/4 glass.
8. OIl                                               - for frying.
9. Onion                                           - 1.
10. Curry leaves                                 - few.
11. Cumin seeds                                - a pinch.

Method:

• Peel and cut the potatoes lengthwise.
•  Dip in the water and keep aside. Heat oil in a pan.
• Fry Onion, Curry leaves, cumin seeds and Ginger garlic paste.
• Add potatoes and the rest of the ingredients with one 1/4 cup of water.
•  Cover the pan and cook on low heat till potatoes are tender and thick gravy is obtained.
• Garnish it with cilantro leaves.

Ingredients

1. Chick pea flour (Besan)                               - 1 cups.
2. Water                                                          - 3/4 cup.
3. Salt to taste.
4. Oil                                                              - 1 tsp.
5. Lemon juice                                               - 1 tsp.
6. Soda or fruit salt                                        - 1/2  tsp.
7. Yougurt                                                      -1 tbsp.
8. Turmeric powder                                         - 1/2 tsp.
9. Chopped green coriandor leaves                 - 2 tbsp.
10. Green chillies                                             - 2

For Frying:

1. Sugar                                                     - 2 tsp.
2. Mustard seeds                                       - 1/2 tsp.
3. Sesame seeds                                        - 1/2 tsp.
4. Oil                                                           

Method:

• Heat pressure cooker with enough water.
•  Mix the above ingredients with about 1 cup warm water to make a slightly thick batter.
• Grease oil to a thali or shallow pan.
• When the water in the pressure cooker starts to boil, pour the mixture into a thali or  shallow pan and steam for about 20 minutes without weight. 
• Take care to place the thali over a vessel to prevent water in the pressure cooker from getting into the mixture
•  After 20 miinutes let it cool for sometime and cut into big cubes.
• Heat little oil in a small pan and add mustard seeds, sesame seeds, sugar and curry leaves allow to splutter. Remove and pour it over dhoklas.
• Garnish the besan dhokla with coriander and slited green chilies.

Ingredients:

1. Brinjals                                 - 7-8.
2. Salt                                       - 1/2 tsp.
3. Red chilli powder                  - 1 tsp.
4. Turmeric powder                  - a pinch.
5. Tomatoes                             - 2.
6. Potatoes                               - 2.
7. Ginger garlic paste               - 1 tsp.
8. Cumin powder                      - 2 tsp.
9. Coriandor leaves                   - 4-5.
10. OIl                                        - for frying.
11. Onion                                   - 1.

Method:

• Take a non stick pan heat oil in it .
• Put onions and potatoes in it fry them till very light brown.
• Put red chilli powder, salt, turmeric powder and ginger garlic paste in it.
• Throw tomatoes in it and stir it slowly.
• Stir till you can see that the tomatoes are cooked.
• Now put Brinjals in it and simmer the flame.
• Put the lid on it and let it cook for 20-25 minutes.
• Now open the lid and put cumin powder in it and coriandor leaves.
• Stir well and off the flame.
• Serve it hot with chapatis or Plain rice.

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