Tag Archives: nawabi cuisine

Double Ka Meetha

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Double Ka Meetha is one among the most familiar Hyderabadi Cuisine, which is a must in their weddings and most of the occasions. This is my first try towards Double Ka Meetha, as RAMZAAN special. Let me share the recipe…

For my other dessert recipes, click here.

Double Ka Meetha

Double Ka Meetha

Ingredients:

  • Bread slices – 8 nos
  • Milk – ½ litre
  • Sugar – 8 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Almonds / Badam – 5 nos
  • Pista / Pistachios – 6 nos
  • Saffron – few strands
  • Clarified butter / Ghee – 5 tbsp.

Preparation:

  • Boil 2 to 3 cups of water in a bowl, add in the almonds/badam and pista and cook for few mins or until the skin of the nuts oozes. Remove from fire, bring it room temperature. Remove the skin and keep it aside.
  • Boil the milk in a heavy bottomed sauce pan, add in 5 tbsp of sugar, stir well to get dissolved.
  • Sprinkle cardamom powder and keep cooking the milk in medium flame, until the milk reduces to ¼ th, original portion.
  • Meanwhile, prepare sugar syrup – by boiling water along with sugar, cook until the syrup thickens.
  • Take the bread slices and halve them to triangle shape.
  • Heat a tbsp. of ghee/clarified butter in a pan, add in the bread slices one by one and continue frying on both sides until it turns golden brown or dark brown.
  • Remove from fire, dip the bread slices in the sugar syrup and transfer it to a plate.
  • Finely chop the badam/almonds and pista, keep it aside.
  • Roast cashew nuts and raisins in ghee, until they turn golden brown and keep it aside.
  • Arrange the bread slices as you desire, pour in the milk mixture over the bread.
  • Sprinkle the chopped almonds/badam and pista all over the bread and then sprinkle the fried cashew nuts and raisins with few strands of saffron.

Serve hot or chilled or at room temperature.

 

 

Hyderabadi Food Festival @ Fairfield Marriott by Burrp

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Last week got an invite for Hyderabadi Food Festival by Burrp at Kava Restaurant, Fairfield Marriott. As it was on Friday, got started early that I should be on time, but I was actually 30 mins before the event. Felt too good for being earlier, since I could click beautiful pictures when there was no rush.
Kava - Fairfield by Marriott Menu, Reviews, Photos, Location and Info - Zomato
The restaurant was beautifully decorated based on Charminar, as I was there in Hyderabad and been to Charminar, I could feel the essence of Charminar. Right from the restaurant setup till the waiter’s clothing, everything was perfectly done to Nawabi Style. Coming to the food there was variety of food starting from the starters till the desserts.

Chef Sabir and Chef Hajifur from Hyderabad Marriott, came to Bangalore for this Hyderabad Food Festival. Also we had an interaction with chefs about their journey in Hyderabadi cuisine. Chef Sabir’s great grandmother cooked for Nizami’s and so he shared lots and lots of interesting facts about the Hyderabadi cuisine. They also told that the secret behind their Hyderabadi Briyani was Khus Khus and Dried Ginger.

Also we had a cook-off event with our fellow foodies, chef instructed us about the preparation and later on we prepared the dish. There was 3 teams – It’s me and Poojitha in 1st team – we prepared Chatpata and Hariyali fish as per the chef’s instructions, the 2nd team – Pravin, Pratheek and Nameesh – they prepared Pathar Ka Ghosht and the 3rd team – Hari and Arijit – prepared Brain fry and Keema Paratha. We enjoyed it to the core, and this event was more special more that I could say, “I cooked in Fairfield Marriott.

There was 4 to 5 live counters for soup, kabab’s, and parathas. Biryani counter was one such amazing, as I have never seen such a presentation with 5 to 6 varieties of biryani’s including pilaf.

We had a groupie with chef’s team, burrp’s team and Marriott team. Then coming to the food, we had Haleem, Babri raan, Kakori kebab, Pathat ka gosht, Nalli Nihari, Shikampuri Kabab, Lamb Keema Khasta Chop, Phaldhari kabab, Tawe ki Machhi, Machili begam Bahar, Khorme ke kebab, Taatee ka qodht, Garlay, Ande ka Khageena, Briyanis (chicken dum, Egg, Mutton, Nawabi veg and Aloo) and Desserts (Double Ka Meetha, Qubani Ka Meetha and so on). Each and every food was perfectly cooked as its name. Even now I am drooling thinking of the food we had there.

A well enjoyed Food Festival which highly represented the name (Hyderabadi Food Festival) right from the setup till the wide range of dishes served.

I would say it as a – Spectacular and Heavenly Food Festival.

Thanks Burrp for the invite and Kava, Fairfield Marriott for making it possible.

 

 

Shahi tukda / Shahi tukra

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Shahi tukda or Shahi tukra is a rich mughalai dessert in the traditional way. Shahi means “royal” and tukda/tukra means “a piece”. It is rich in aroma,flavor and calories. Here the bread should be deep fried to golden brown colour, but I have fried just like that according to the desire of my kids. This can be served warm or chilled, particularly meant for festive occasions.

Ingredients:

  • Rabri (warm) – 1 cup
  • Sugar syrup (warm) – 2 cups
  • White/Whole wheat Bread – 6 slices
  • Pistachios – 5 nos
  • Almond/Badam – 5 nos
  • Ghee/Clarified butter – 2 tbsp

Preparation:

  • Boil 2 cups of water, add in the pistachios and badam/almonds. cook until their skin oozes, remove from fire, drain the water, pour in 2 cups of tap water, peel the skin and keep it aside.
  • Heat a tbsp. of ghee/clarified butter in a tawa, halve the bread slices to triangle shape, toast the bread slices until they turn golden brown or dark brown.
  • Remove the bread slices, dip them in the sugar syrup and transfer them to a plate.
  • Arrange the bread slices in a serving plate, pour in 2 cups of rabdi and garnish them with finely chopped pista/pistachios, badam/almond and few strands of saffron.

Serve hot or at room temperature or chilled.