HYDERABAD : Finally, it is a day of festivity, food and frolic. Yes, it’s Eid -- the much awaited day after one month of fasting during sultry days. What better way to increase the flavour of the festival by rustling some Hyderabadi delights. Recipes by chef Rizwan Khader, United Kitchens of India. Eat. Love. Pray. Eid Mubarak.
Ingredients
Chicken leg boneless - 300 gms | Coriander leaves - 1/2 cup | Green chillies - 7-8 Lemon - one | Garlic peeled - 10 cloves | Oil - 50 ml | Salt to taste Spring onions - 150 gms
Ginger garlic paste - 75 gms | Red chilli powder - 20 gms
Turmeric powder - 10 gms | Tomatoes - five | Onions - two large
Method:
Clean the chicken and keep aside.
Chop all the vegetables separately.
Take a pan add oil, mix all the chopped vegetables and chicken together. Mix all the spices and cook well.
After the chicken is cooked add lemon juice in it and serve hot with rice or naan.
Tava Kali Mirch Murgh
Ingredients
Chicken leg boneless - 300 gms
Coriander leaves - 1/2 cup | Green chillies - 7-8 | Black pepper crushed - 10 gm
Lemon - one | Garlic peeled - 10 cloves
Oil - 50 ml | Salt to taste
Method
Clean the chicken properly and keep aside. Take oil in a pan and sauté coriander leaves, green chilis and garlic, sauté it well and make a paste. Mix the paste to the chicken and add salt and black pepper. Grill the chicken with marination on tava and serve.
Festive fervour
Chicha’s at Lakdi-Ka-Pul is all decked up offerin delicious grub for Eid. The two-year old restuarant is known for the sumptuous home-made Hyderabadi recipes straight from the kitchens of the nawabs. The items range from Shikampur Kebab, haleem, Mulla Do Pyaza and more.