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May 08, 2008
EATING OUT: Spicy Mother’s Day
Chef Lubna shares her Hyderabadi recipes on Mother’s Day. Happy cooking!
Lamborian
Ingredients
½ kg under-cut beef, sliced into long thin strips
3 – 4 onions thinly sliced
1 tbsp garlic paste
1 tbsp ginger paste
2 tsp red chilli powder
1 tbsp cumin powder
2 tbsp coriander powder
2 tbsp lemon juice
4 tbsp green chillies, coriander leaves and mint
½ cup oil
1 tsp salt
1 tsp lemon juice
Method
Heat oil and add meat, onions, garlic and ginger paste, salt, red chilli, cumin powder and fry the meat. After 10 minutes, add water and let the meat become tender. Lastly, add the coriander powder and fry the meat well. Finally, add lemon juice and green chillies, coriander leaves and mint.
Fenugreek chicken
Ingredients
1 chicken, cut in 12 pieces
2 cups fenugreek
3 – 4 onions
6 green chillies
1 tsp garlic paste
1 tsp ginger paste
1tbsp red chilli
½ tsp turmeric powder
5 – 6 tomatoes
4 -5 tbsp oil
1 tsp salt
Method
Fry the onions and add garlic/ginger, turmeric and green chillies and fry for a while. Then add chicken and fenugreek and fry again. When the water of the chicken dries up, add in tomatoes, salt and red chilli powder and fry and cook till it becomes tender.
Mutabak
Ingredients
½ kg boneless meat,
1 tsp garlic paste
1 tsp ginger paste
1 tbsp red chilli
½ tsp turmeric powder
1 tsp cumin seeds
½ tsp cardamom powder
1 tsp salt
3 eggs
1 cup grated cheese
1 cup flour for rotis
½ tsp black pepper
2 tbsp coriander leaves
1 tsp lemon juice
Method
Boil meat with garlic/ginger paste, salt, red chilli, turmeric powder and cumin seeds. Take the boiled meat and shred it. Beat eggs and add salt, black pepper and cardamom powder. Make rotis according the size of the dish. Now grease the dish and spread the roti on it. Spread with egg mixture, sprinkle with meat, lemon, grated cheese and coriander leaves. Place another roti on the top and repeat the procedure. Bake in the oven till firm. Cut it like cake slices and serve.
Gul-i-Firdous
Ingredients
1 kg milk
½ cup rice, ground
½ cup khoya
1 cup boiled loki
1 ½ cup sugar
Pineapple, thinly sliced
Saffron
Method
Cook rice in milk. After a while add loki and khoya, and keep stirring. When it thickens, add sugar and lastly add saffron and decorate the dish with pineapple.
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