The Jewels of the Nizam




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(as of Sep 19,2020 17:33:38 UTC – Details)


A delectable mix of Arabic, Mughlai and traditional South Indian influences, today’s Hyderabadi cuisine is the legacy of the Nizams of Hyderabad, whose khansamas were skilled in the use of spices to bring distinctive flavours to the table. Digging into the 400-year-old history of the royal kitchens of the Nizams, Geeta Devi brings to you a scrumptious array of Hyderabadi recipes to stimulate the palate. From Patthar ka Gosht and Paneer Golkonda to Haleem and Gajar-Methi ka Salan, from Kacche Gosht ki Biryani and Jhinge ka Achaar to Shahi Tukde and Anokhi Kheer – this book reveals the secrets behind a mouth-watering range of delicacies that will delight the modern gourmand. Illustrated with beautiful images, Geeta Devi’s recipes are accessible and easy to follow, whether you want to serve up a quick vegetarian snack, a complex main course of mixed meats, an unusual variation on the biryani, a tangy pickle or a rich dessert fit for a feast. Accompanied by a glossary of commonly used ingredients in the Indian kitchen, this is a thoughtfully designed and compact book that you can easily carry into your kitchen while you try out the recipes.

From the Publisher


Conversation with Geeta Devi

This book is an attempt to showcase the splendour of Hyderabadi fine dining—the diversity of the cuisine as well as its mouth-watering

deliciousness. As you go through the following pages, I hope you will come to agree with me that the food of Hyderabad is indeed the true

‘Jewels of Nizam’. The cuisine of Hyderabad has been refined through centuries, evolving to its current stage owing to both native as well as foreign influences. It was in the medieval era that the foundation of the cuisine was laid—today’s Hyderabadi cuisine has a legacy of almost 400 years. The food that Hyderabad is renowned for today displays a rare yet harmonious blend of Islamic cooking styles and ingredients (Arabic, Mughlai, Turkish and Irani) and indigenous variations from traditional south Indian recipes

Food, Drink & Entertaining (Books)Food, Drink & Entertaining (Books)

. It is this spectacular confluence of the foreign and the local that grants to Hyderabadi food its distinctive and unique flavour, and confers—rightly—on it the prestige of being the most exotic cuisine of the Deccan.

Chukke ki Bhaji aur Pyaz ke Ghatte ka Salan (Curry of pearl onion in chukke ki bhaji) (4 to 6 servings)

Preparation time 15 minutes Cooking time 15 minutes Ingredients Chukke ki bhaji 500 grams or 5 to 6 bunches, washed and cut into small pieces Pearl onions 250 grams, peeled Onion 2, sliced finely Tomato 1, cut into small pieces Ginger-garlic paste 1 tbsp Chilli powder 1 tsp Turmeric powder 1/2 tsp Oil 1/2 cup Salt to taste

Food, Drink & Entertaining (Books)Food, Drink & Entertaining (Books)

Method Heat oil in a pan and fry the sliced onions till golden brown. Add the ginger-garlic paste, lower the heat and then add the chilli powder, turmeric powder, salt, pearl onions and cook for another minute or two. Add the tomatoes and bhaji and cover with a lid. Stir for two to three minutes. Add a cup of water and cook till the pearl onions are done and the oil floats on top. Biryani Golkonda (Kacche Gosht ki Biryani) (Meat pulao) (8 to 10 servings)

This signature item of Mughlai cuisine is renowned the world over for its subtle flavours and exotic taste. Traditionally, biryani is prepared on a slow charcoal fire (dum). The slow cooking makes the meat tender and succulent, while it absorbs the flavours of the ingredients. Preparation time 30 minutes Cooking time 40 minutes Ingredients Lamb meat with bones 1 kg, cut into medium-sized pieces Basmati rice 1 kg Garam masala powder 1 tsp Onion 3, finely cut; fry half and keep aside. Curd 250 grams, beaten

Ginger-garlic paste 2 tbsp Chilli powder 1 tsp Turmeric powder 1/2 tsp Elaichi powder 1 tsp Garam masala (whole) 1 tsp Oil 1/2 cup Pure ghee 1/2 cup Fresh coriander leaves 1/2 cup Mint leaves 1/2 cup Green chillies 4 to 6, cut into small pieces Saffron 8 to 10 strands, soaked in 2 tbsp of warm milk Lemon juice 1/4 cup Salt to taste


In a thick-bottomed pan, fry the remaining onions till golden brown. Add ginger-garlic paste, garam masala powder, elaichi powder and the meat pieces. Fry for two minutes. Add the curd and fry for another couple of minutes. Then add two to three cups of water and cook till the meat is done. In another pan, heat ten cups of water. Add the whole garam masala and two tablespoons of salt. When the water boils, add the washed rice and cook till the rice is about three-fourths done. Drain the water and remove the rice from the pan. In a deep, heavy-bottomed pan, layer the pulao by first adding half

of the ghee and, over it, half of the rice. Add a layer of the entire cooked meat masala, half of the coriander leaves and mint leaves, half of the fried onions and half of the lemon juice. Layer with the remaining rice, coriander, mint, fried onions, ghee and saffron. Cover the pan with a thin muslin cloth or aluminium foil and then cover with a lid. Cook on medium heat for five to seven minutes, or till the steam comes out. Lower the heat and continue to cook for another seven to ten minutes. Garnish with fried onions and serve hot with raita. Gilai Firdaus (Sweet made from pumpkin) (4 to 6 servings)

Preparation time 30 minutes Cooking time 30 minutes

Ingredients Pumpkin 1, peeled and grated Whole milk 2 litres Sugar 5 tbsp Elaichi powder 1/2 tsp For garnishing Pineapple pieces and cherry Method Boil the milk with the grated pumpkin. Stir continuously till it becomes thick. Add sugar and elaichi powder and cool. Garnish with pineapple pieces and cherries and serve cold. Gosht ka Achaar (Mutton pickle) Preparation time 30 minutes

Cooking time 20 minutes

Ingredients Boneless mutton 500 grams, cut into 2 inch cubes Chilli powder 4 tbsp Jeera powder 1 tsp Rai powder 1 tsp Vinegar 1/2 cup Jeera, rai, kalonji 1 tbsp Oil 1 cup Salt to taste

Method Cook the meat by boiling it in two cups of water till it becomes tender and no water remains. In a pan, pour half of the oil. Heat and add jeera, rai and kalonji,and when they crackle turn off the heat and allow the oil to cool. In another pan, take the remaining oil and fry the meat pieces. Allow it to cool. Then add chilli powder, rai powder, salt and vinegar. Mix well and then add the oil heated with jeera, rai and kalonji to the meat. Mix and store it in a jar. If stored in a refrigerator, the pickle can be used for a month.


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