February 24, 2005 Hyderabadi delicacies By Chef Shai Fried mutton pieces Ingredients 1/2 kg undercut boneless meat, cut into small cubes 1 tsp ginger paste 1/2 tsp garlic paste 1/2 tsp red chilli powder 1/4 tsp turmeric powder 1 tsp cassia buds’ powder 1/2 tsp paste of papaya skin 1/3 cup oil Salt to taste Method Mix all the ingredients, except oil with the meat and marinate for one to one and a half hours. Heat oil, fry the meat first on high flame and then on a low flame and cover it. Fry till the meat is tender. If required, sprinkle a little water while frying. When ready, the meat should be dry. Red chilli fish Ingredients 1/2 kg fish fillet cut into two inch pieces 1 tsp ginger paste 1 tsp garlic paste 1 onion, ground 1/4 tsp turmeric powder 1/2 tsp red chilli powder 6 cloves 1 black cardamom, crushed 6-8 dry red chillies broken into pieces 1/3 cup oil Juice of one to two lemons Salt to taste Method Heat oil, add cloves, red chillies and black cardamom. When the colour of the spices changes, add onion and fry until golden. Add ginger, garlic, turmeric, red chili powder and salt. Fry a little and add about a cup of water. When the water starts to boil, slip the fish fillet in, cover and simmer gently, stirring once or twice till the fish is cooked and water dries up. When the dish is ready, the oil and spices should coat the fish. Add lemon juice before serving. Onion stuffed with minced mutton Ingredients 1/2 kg minced mutton 1/2 tsp red chilli powder 1/4 tsp turmeric powder 3/4 tsp ginger paste 3/4 tsp garlic paste 6 medium sized onions 2 onions chopped 1/2 cup beaten yoghurt 1/2 cup of coriander leaves 2 green chillies cut into 4 pieces 2/3 cup oil Salt to taste A pinch of all spices powder Method Heat four tablespoons of oil in a pot adding mince, salt, red chilli powder, turmeric, ginger and garlic and fry till the liquid dries up. Add a little water and cook till the mince is tender and dry. To prepare the onion, remove the outer layer and cut a lid off the upper portion. Scoop out the inner portion with the help of a knife. Stuff all the onions, using half the mince. In a separate vessel, heat the remaining mince meat and fry a little. Add one-third cup of water and yoghurt. When the water boils, gently add the onions. Cook till the onions are almost tender. Add coriander leaves and green chillies. Cook till the gravy is thick. Sprinkle with all spices powder and serve hot. Mango sherbet Ingredients 5-6 raw green mangoes 100 gm sugar, powdered 3 glasses chilled milk 2 tbps fresh cream 8 -10 green cardamom 3 tbps rose water Crushed ice Method Boil the raw mangoes. Remove their skin and squeeze out the pulp. Put in freezer for about an hour till the pulp is chilled. Mix the mango pulp, sugar, chilled milk, crushed ice, fresh cream, crushed cardamom seeds and the rose water. Churn all the ingredients for a few seconds in a blender. Serve in glasses.

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