Top 10 Veg Hyderabadi Recipes

An extraordinary kulcha with a spicy and satisfying taste, which makes it fit to be served just like that without any elaborate side-dishes. With a rich stuffing of paneer and potatoes, flavoured with myriad ingredients like green chillies, ginger, onions and herbs like coriander and mint, this Hyderabadi Paneer Potato Kulcha has a holistic taste and texture. You can enjoy it for breakfast or as a snack , carry it in your lunch box, or even serve it at a party. Simple accompaniments like raita and pickles are enough to make it a complete meal. Try other kulcha recipes like Paneer Kulcha and Pudina Kulcha .

Hyderabadi Haleem is a one-dish meal , which has gained international acclaim. In Hyderabad, the dish is an indispensable part of celebrity events like weddings, and is consumed especially during Iftaar, the evening meal following the day-long fast observed by Muslims during the month of Ramadan . This is so because Haleem is a high-calorie dish that gives instant energy. Here is a vegetarian version of the energy and flavour packed Hyderabadi delicacy. Packed with broken wheat, a range of lentils, vegetables and spices, the Hyderabadi Veg Haleem is self-contained in flavour and texture and ideal to serve as a one-dish meal. A garnish of deep-fried onions and mixed nuts adds to the crunchiness and flavour of this dish, also giving it a masaledar aroma instantly. Try your hand at making other Hyderabadi delicacies like the Char Dal ka Dalcha and the Bakar Khani Naan .

Loads of tomatoes and tamarind give this Hyderabadi Khatti Dal a tongue-tickling tanginess, while a splash of spice powders and other pungent ingredients like ginger, garlic and green chillies add to its finger-licking taste! This everyday dal is made very frequently in Hyderabadi homes, and is one of the undisputed favourites in that region. It is enjoyed hot and fresh with plain rice or rotis. You can also try other Hyderabadi dishes like Bakar Khani Naan and Sheermal .

Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry | with 30 amazing images. Hyderabadi bagara baingan is a flavour-packed Indian eggplant curry which is loaded with the dynamic flavours of several seeds and spices. Learn how to make Hyderabadi Nizam style authentic baghara baingan. To make Hyderabadi bagara baingan, first make the paste. Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a broad non-stick pan and dry roast them over a slow flame for 3 minutes. Add the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using ½ cup water. Keep aside. Then make the sabzi. Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté over medium flame for 3 minutes, while stirring occasionally. Remove the brinjals and keep aside. In the same pan, add the coconut and sesame paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cooked brinjals, ½ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Slit brinjals are cooked with an aromatic and spicy tempering of seeds, curry leaves and green chillies, and a rich paste that contains a large amount of flavourful ingredients ranging from onions and ginger to spice powders and peanuts to make bagare baingan. The coconut and sesame paste is what lends its authentic colour to this Hyderabadi Nizam style authentic bagara baingan. Do not compromise on the quantity of oil used, as the paste has to be fried in it to get that toothsome experience. Indeed, every mouthful of this Indian eggplant curry is brimming with flavour, and it is bound to turn even plain rice or rotis into a memorable meal! Tips for Hyderabadi bagara baingan. 1. Choose the small variety of brinjals which are dark purple coloured for this sabzi. 2. While making slits in the brinjal, ensure that the slit is made only half way through it. Very deep slits will open up while cooking. 3. Using a broad non-stick pan is suggested as it will make tossing the brinjals easier. 4. Make the coconut and sesame paste fresh for best flavours and aroma. Try other baingan based dishes like Baingan Methi ki Subzi and Baingan Musasalam. Enjoy Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry.

Khubani ka Meetha is the perfect dessert to serve after a sumptuous meal of Hyderabadi Biryani. It is a classic Hyderabadi dessert made with apricot and custard. A puree of delightfully sweet apricots with a hint of tang and sourness, is laced with Indian spices like cardamom and saffron, and served on a bed of lusciously creamy vanilla custard. A garnish of crunchy nuts adds to the richness of this fabulous dessert. Khubani ka Meetha is a must-have item on most Hyderabadi wedding menus, but you don’t have to attend one to taste this amazing dish – just try it at home on a Sunday and surprise your family with it after lunch. You can try other apricot delights like Apricot Mousse and Apricot Stew with Vanilla Custard .

Lukhmi is a crisp and flaky version of samosa that is part of the local cuisine of Hyderabad. While Hyderabadi style Lukhmi is usually non-vegetarian, here we have made a version with a spicy vegetarian filling comprising potatoes and paneer perked up with spice powders, pastes and herbs. You can have this delicacy with tea, or serve it with breakfast. You can also try other savoury snacks like the Aloo Methi Tikki and the Banana Bhajiya .

Gil-e-Firdaus is an elaborate but memorable sweet dish, which is made commonly in Hyderabad during festivals and weddings. Sago and coarsely-crushed rice are cooked in milk and perked up with a range of ingredients like bottle gourd, nuts, condensed milk and cashew paste to get a lusciously creamy dessert with a unique mouth-feel. Saffron, cardamom and rose water give the Gil-e-Firdaus a rich flavour, which will linger on your palate for long after your cup is empty. Do not grate the bottle gourd in advance as it will turn black; prepare it just before you are ready to cook the dish. You can also try other Hyderabadi sweets like the Khubani ka Meetha .

The Bidari Paratha is a unique treat that will make you feel special the moment you bite into one! It has a very interesting, flaky texture achieved by a dough that combines the perfect proportions of refined flour, wheat flour and semolina. There is a special way of rolling this parantha, which you can master by following the recipe instructions and practicing a little bit. A lot of ghee is used while rolling the parantha, and this is very important to get the flaky texture. Make your Sunday lunch very special, by serving Bidari Parantha with tongue-tickling gravies and curries. Try other Hyderabadi recipes like Bakar Khani Naan and Sheermal .

tamatar ka kut recipe | Hyderabadi tomato curry | quick and easy tamate ka kut | healthy Indian tamatar ka kut | with 36 amazing images. tamatar ka kut recipe | Hyderabadi tomato curry | quick and easy tamate ka kut | healthy Indian tamatar ka kut is a nourishing and wholesome accompaniment to with with rice or rotis. One of the most popular delicacies in the Telangana region, Hyderabadi tomato curry is a rich and spicy curry of tomatoes, flavoured with a powder of roasted sesame, groundnut and coconut. The ‘kut’ in the recipe name refers to this dry-roasted and powdered spice mix. This eggless version of quick and easy tamate ka kut has a rich, creamy and nutty flavour, punctuated by the tangy notes of tomatoes. The use of ingredients like onion seeds and garlic in the tempering also contributes to the flavour and aroma of this delicacy. You might be surprised with the list of spices that are added to this recipe, but these Indian spices are the secret of this aromatic curry. This healthy Indian tamatar ka kut is a good source of vitamin A, vitamin C and lycopene –all of which act as an antioxidant and help promote the health of organs including the heart and skin. People with diabetes, heart disease and weight gain can include this healthy curry in their diet minus the addition of sugar. Tips for tamatar ka kut. 1. Learn how to make tamarind pulp at home. You can make this and store it in the freezer. 2. Health conscious people can avoid the addition of the small quantity of sugar in this recipe. You can also try other Hyderabadi specialties like Mirchi ka Salan and Khubani ka Meetha. Enjoy tamatar ka kut recipe | Hyderabadi tomato curry | quick and easy tamate ka kut | healthy Indian tamatar ka kut | with step by step photos.

Burhani Raita is a nice and masaledar Hyderabadi raita, which combines the pungency of garlic with the aroma of coriander and the flavour of popular spice powders. The Burhani Raita is super easy to make – you just need to whisk the curds and mix in the remaining ingredients – but it tastes special. It tastes best when served chill. Try other raitas like the Mooli and Fruit Raita and the Onion Raita .