Khatti's Kitchen Korner

Lifestyle Parenting, Household Affairs and Cuisine corner
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Re: Khatti’s Kitchen Korner

agree.

I have few hyderabadi friend in khi. they do speak very standard urdu like most migrated muslim speak in karachi.

one of my elder brother’s friend is also hyderabadi, when he visited india few years ago he noticed that hyderabdi in khi are changed and real hyderabadi do have different culture. :bummer:

here in states at our mosque, many hyderabadi people come and they have very similar accent as you mentiond in your post.

:smiley:

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Re: Khatti's Kitchen Korner

Khattichic and Spiral I make kachay ghosht ki biryani. The meat is completely raw, marinated with yoghurt spices, and mint and coriander. And I gotta tell you I love that biryani. It is so easy to make and tastes amazing.

I love hyderabadi food thanks to a blogger I first saw (but she ended up closing her blog) but then there is another one www.zaiqa.net. Her recipes turn out awesome too.

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^^^ That's how it should be.

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im happy that this thread is sticky. thanks khatti for the recipes. I love hyderabadi food and have tried a few recipes too, turned out well. Please share some khatti khatti si hyderabadi chicken curry recipe too.

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Re: Khatti's Kitchen Korner

Khatti please post the recipe for mirch ka salan.. pretty plz

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I made the tala hua gosht and the chutney AMAZE!

LOVE YOU KHATTI

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You guys can fight over whose Urdu is correct the only think matter to me is food and my stomach. :)

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Re: Khatti’s Kitchen Korner

Khatti ji you ROCK!

I love Hyderabadi food…two of my best friends are Hydro and I have fallen in love with the cuisine completely!

I love tala huwa gosht so thank you for posting that!

One of my favorite things Hyderabadis say:

Paani nahanay ko jara!

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Re: Khatti’s Kitchen Korner

REHA!!! I’ve been too shy to bust out with the “paani nahana” for fear of the WTF’s!!! :cb:

And you know what happens when it rains and you ain’t got no umbrella… “baalaan kuchay hojaatay”… :omg:

Thank you ladies and gentleman, I’ll be here all week… :hat:

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Re: Khatti's Kitchen Korner

kyaa boltha jee?

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Re: Khatti's Kitchen Korner

Ok khattichic, next up I am gonna try the tala huwa ghosht. I met hyderabadi guy in college and he made me taste his tomato chutney I loved it with my punjabi aaloo key parathey. I love the rai kar tarka in that yum yum :)

Does your anday ka halwa taste like egg pudding?

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Anday ka halwa doesn't taste eggy, because of the ground almonds and koya, it has a very rich taste with a slightly crumbly texture, if that makes any sense...lol!

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o_0

<3 this thread <3

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^ :hehe:

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Hey khatti… keep up the good work will try out this recipie soon IA

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Re: Khatti’s Kitchen Korner

**Chicken 65
**

basic recipe for 1 tray of chicken (1 1/2 lbs, more or less)

Boneless leg & thigh meat, cut in small pieces (it’s better than using breast meat, stays moist and is more flavorful! get your meat guy to cut it up for you!)
Chicken 65 masala (picture attached, or use whatever brand you can find)
Shan Tandoori Chicken Masala
1 egg
Plain Yogurt- 1 tablespoon
Kaddi Patta (curry leaves) 4-5
Podina (mint leaves) 4-5
Green Chillis (split in half lengthwise) 2
liquid red food coloring

STEP 1:

Start with the chicken, add enough of the chicken 65 masala to coat it all really well, along with some ginger/garlic paste and one egg…mix well (don’t be afraid to get your hands into it, lol!) and set it back into the fridge to marinate for about an hour. When you’re ready, start by shallow frying the marinated chicken pieces (you should only have about 2-3 inches of oil in your karhai/fry pan) you don’t have to worry about over frying or the dark meat being totally cooked through, because the chicken will be returned back to cook again in step 2. Continue shallow frying the chicken in batches and on paper towels as you take it out. Once you have all your chicken fried, let your pan cool down a little and drain off all but 2-3 tablespoons of oil that you were frying in. This is where you need to act fast, so have all your ingredients laid out and within reach…

STEP 2:

In the remaining oil, add the karri patta leaves and green chiilis, and give it a stir…now add about 1 heaping tablespoon of yogurt and some Shan Tandoori Masala (I never measure, I just go by taste, so make it as spicy as you’d like!) and stir it around again so that the yogurt and masala cook slightly, just for a few seconds…Now add the reserved chicken and mix it really well..this should not be a liquidy, curry type dish! You just want the yogurt, masala, and karri patta to mix well with the chicken and permeate throughout the dish! At this stage is where I like to add a few drops of the liquid red food color. Add the chopped podina, cover and let it bhoonify on medium heat for a few minutes..and Enjoy!!!

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I cant wait till exams are over then I am going to swim across the pond and come to your house for dinner!

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omG these recipes look so good! too bad i cannot cook to save my life!! ugh
and some of my really close friends are hydro, hyrdo khana is AMZZZZZZING
too bad there arent many hyderbadi khana restaurants around!! =\
u shud open a rest, khatti, even though itll be far away from me =(

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Khatti, I tried Kachey Gosht ki biryani but it went horribly wrong ! Kids and begum ended up eating biryani rice with boiled egg (aanda biryani) and left all the meat for me to gobble ! lol

Gosht waqi kacha reh gaya even thoug I baked it @ 250 for around 50 min. :slight_smile:

Itney armanoon sai baniee thee biryani. Sunday morning sai shoor ker raha tha k aaj kachey gosht ki biryani banoon ga. Begum nai kaha “kaheen aap bana hee na leen” :smack:

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Zafranni pila'ou please :)