Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine – fiery!
The cuisine draws its flavour from two rich legacies – the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
· Hung yogurt 3 cups
· Onion chopped1 medium
· Ginger chopped1 inch piece
· Green chillies chopped3-4
· Turmeric powder 1/2 teaspoon
· Red chilli powder 1 teaspoon
· Garam masala powder 1 teaspoon
· Dry fenugreek leaves (kasuri methi) 1/2 tablespoon
· Salt to taste
· Fresh coriander leaves chopped2 tablespoons
· Cornflour/ corn starch 1 cup + 1/4 cup for rolling
· Oil to deep fry
- Take hung yogurt in a bowl. Add onion, ginger, green chillies, turmeric powder, red chilli powder, garam masala powder, kasuri methi powder, salt and coriander leaves. Mix.
- Add one cup of cornflour and mix. Divide into twelve equal portions. Dampen your hands, take a portion of the mixture, roll lightly in cornflour and shape into a kebab (one centimeter thick round). Prepare the other kebabs in the same way.
- Heat sufficient oil in a kadai and deep fry the kebabs till golden in colour.
- Remove and place onto an absorbent paper and serve hot with a chutney or sauce.