Chicken Nizami چکن نظامی / مرغ نظامی

This dish reflects the Royal Kitchen of Nizams of Hyderabad Deccan. It is a delicious, spicy , creamy and aromatic dish.

Chicken Nizami

Ingredients:

• Chicken   1 kg
• Onion chopped 2
• Oil 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1teaspoon
• Yoghurt  1 cup
• Coconut cream  1 cup
• Green chillies  chopped 4
• Fresh coriander leaves  for garnish
• Salt to taste
• Red chillies powder 1 heaped teaspoon
• Turmeric powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Garam masala powder  1/2 teaspoon
• Cardamom small whole 4-6
• Cloves whole 6
• Tez Patta 3
• Red chillies whole

Ingredients for roasting:

• Desiccated  coconut  1 tablespoon
• Poppy seeds soaked in water 1 teaspoon
• Cumin seeds whole 1 teaspoon
• Sesame 1 teaspoon

Procedure:

• Dry roast individually the roasting ingredients. Wet grind poppy seeds, cumin seeds and sesame after roasting and keep aside.
• Now fry onion in oil  till golden brown.
• Add whole spices fry for few minutes.
• Then add chicken, ginger garlic pastes, green chillies and fry for 3-5 minutes.
• Now add powder and roasted spices , yoghurt and fry for another 3-4 minute.
• Then cook on medium flame till chicken is well done.
• At last, add coconut cream and cook on medium flame for 5 more minutes.
• Then evaporate excess water on high flame till oil is separated out.
• Garnish with fresh coriander leaves and simmer.
• Delicious Chicken Nizami is ready.
• Serve hot with naan/taftaan.

Hyderabadi Khatti Dal حیدرآبادی کھٹّی دال

Hyderabadi Khati Dal is a delicious and Tangy Dal.

Hyderabadi Khati Dal

Ingredients:

• Lal Masoor Dal (red split lentil)  1 cup
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies 3-4
• Tamarind pulp 1 tablespoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Fresh Green Coriander leaves  for garnish

 Tempering (Baghar)  Ingredients:

• Oil 1-2 tablespoon
• Garlic cloves sliced 3-4
• Kadhi Patta / Karhi patta     10-12
• Red Chillies whole  4-5
• Cumin seed whole 1 teaspoon
• Mustard seeds whole 1/2 teaspoon
• Hing 1 pinch

Procedure:

• Thoroughly wash the dal.
• Take 2 glass water  in a cooking pan. 
• Add washed dal, tomatoes, greed chillies, ginger garlic pastes, tamarind pulp and spices.
• Cook on medium flame till dal is well done.
• Garnish with fresh coriander leaves.
• For baghar, take oil in a frying oil add garlic cloves , when golden, add other baghar ingredients.
• Wait for few seconds then pour this baghar over prepared dal.
• Delicious Hyderabadi Khatti Dal is ready.
• Serve with boiled rice, pickles and papad.

Lukmi / Lukhmi (Hyderabadi Style Samosa) لقمی حیدرآبادی انداز سموسہ

Lukmi is a rectangle shape minced meat samosa popular among Hyderabadi community. Hyderabadi community have sour  taste tongue but sweet in talk.  Enjoy Luqmi at Iftar and pray.

Lukhmi 

Ingredients:
For Outer shell:

• Maida  2 cup
• Cumin seed whole 1/2 teaspoon
• Salt to taste

Oil for frying

For filling:

• Minced meat  1/2 kg
• Oil 1/4  - 1/2 cup
• Onion chopped 2
• Tomatoes  chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies chopped  2
• Fresh Mint leaves  chopped 2 tablespoon
• Fresh Coriander leaves chopped  2 tablespoon
• Lemon juice 2 teaspoon
• Salt to taste
• Red chilli powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Garam Masala 1/2 teaspoon

Procesure:
First prepare filling.

• Fry onion in oil till brown.
• Then add ginger garlic paste fry for 1 minutes, add tomatoes , lemon juice, green chillies and spices and minced meat.
• Fry for 5 minutes.
• Add 1 glass water and cook on low heat till minced meat is well done
• Sprinkle fresh mint and coriander leaves.
• Evaporate most most the water and simmer.
• Filling is ready.  Cool to room temperature.

Now make outer cover and Luqmi

• Add salt and cumin whole to maida mix well.
• Add water in small portion and knead well to a hard dough.
• keep aside for 20 minutes.
• Now make rectangle shaped strips 6 inch by 3 inch.
• Place a small amount of filling on it.
• Fold and seal with the help of fork.
• Keep making other strips and fill it with prepared filling.
• Now heat oil in a woke (Karahi) fry the prepared luqmi.
• Delicious Luqmi is ready.
• Serve with Tomato Ketchup / Mint Chutney.

Hyderabadi Kachay Gosht Ki Biryani حیدرآبادی کچّے گوشت کی بریانی

Hyderabadi Kachay Gosht Ki Biryani is a different type of Biryani. It is prepared with Raw marinated meat. We dedicate this recipe to our friend of Hyderabadi Community of Karachi Mr. Syed Mohib of Applied Chemistry ,University of Karachi.

Hyderabadi Kachay Gosht Ki Biryani

Ingredients:

• Mutton 1 kg
• Rice soaked in water 1/2 kg
• Oil 1 cup
• Yoghurt   250 g
• Tomatoes  chopped  4-5
• Onion chopped  3
• Raw papaya crushed with skin  2 tablespoon
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Mint leaves 1/2 cup
• Fresh Coriander leaves 1/2 cup
• Green Chillies  3
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi pwder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin seeds whole 1 teaspoon
• Cloves whole 10
• Cardamom brown 2
• Cardamom green 6
• Cinnamon sticks 2
• Black pepper whole 1 teaspoon
• Bay leaves 2
• Plum 6
• Yellow Food colour 1 pinch

Procedure:

• Mix spices, ginger garlic paste, papaya  in yoghurt and make a mixture.
• Apply this mixture to the meat and keep aside for 5-6 hours to marinate.
• Now take soaked rice in a pot add 6 glass water and 2 teaspoon of cooking salt and boil till 1/4 cooked. Drain and keep aside.
• Fry onion in oil in a frying pan till golden.
• Remove and keep aside.

• Now in a large pot.
• Place 1/4 quantity of boiled rice at bottom, then marinated meat and remaining oil, then chopped tomatoes and then remaining boiled rice. At top layer spread fresh mint and coriander leaves. Also sprinkle yellow food colour at top layer.
• Now put the pot on low flame with lid is sealed with dough.
• Continue to cook on simmering to low heat for 60-90 minutes.
• Then check the meat weather it is cooked or not. If not tender recook it again for 30 minutes.
• Make sure meat is  fully cooked.
• Mix the rice and meat.
• Delicious Hyderabadi Kachay Gosht Ki Biryani is ready.
• Serve hot with Baigan Ka Raita.

Hyderabadi Tamatar Ka Kat حیدرآبادی ٹماٹر کا کٹ

Hyderabadi Tamatar Ka Kat is a very delicious, tangy and sour dish from Hyderabad Deccan community of Karachi. It is very easy to prepare.

Hyderabadi Tamatar Ka Kut

Ingredients:

• Tomatoes quartered  1 kg
• Tamarind pulp 2 teaspoon
• Ginger paste 1/2 teaspoon
• Garlic paste 1/2 teaspoon
• Salt to taste
• Red chillies powder  1 teaspoon
• Haldi 1/4 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon

Tarka/Tadka/Baghar Ingredients:

• Oil 1-2 tablespoon
• Garlic with skin crushed 2-3 cloves
• Red Chilli whole  5
• Cumin seed whole 1 teaspoon
• Mustard whole 1 teaspoon
• Karhi partta/Kadi patta   8-10

Garnish:

• Fresh Coriander leaves  a few
• Fresh Mint leaves 1 few

Serving:

• Boiled eggs, halved   6-8
• Boiled Rice as required
• Fried Dehydrated Meat slices  as required

Procedure:

• Take 1 glass water in a pan.
• Add tomatoes, tamarind pulp, ginger and garlic pastes, and spices to it.
• Cook on medium flame till tomatoes are tender and soft.
• Mash then grind the tomatoes, recook for 3-4 minutes to a runny thick texture.

Tarka/Tadka?Baghar

• Now fry tarka ingredients in oil in a frying pan.
• Pour over the prepared tomato curry.
• Garnish with fresh coriander and mint leaves and simmer.
• Delicious Hyderabadi Tamatar Ka Kat is ready.
• Add halved egg in each serving bowl/plate when serving.
• Serve with boiled rice and Tala Hua Sookha Gosht (Fried Dried Meat Slices).

Hyderabadi Mirchi Ka Salan / hyderabadi Mirchon Ka Salan حیدرآبادی مرچوں کا سالن

Hyderabadi Mirchon Ka Salan is one of the most popular dish from Hyderabad Deccan, India. It is very pungent and tasty dish.

 حیدرآبادی مرچوں کا سالن

Ingredients:

• Hari Mirch (Green Chillies) whole   100-200 g
• Oil 1 cup
• Tamarind pulp juice 1/2 cup
• Haldi powder 1/2 teaspoon
• Salt to taste

Tarka/Tadka Ingredients:

• Onion 1 chopped
• Mustard whole 1 teaspoon
• Methidana whole 1/4 teaspoon
• Red Chillies whole 6-8
• Karhi Patta/Kadi patta 8-10
• Ginger coarsely crushed 1 teaspoon
• Garlic coarsely  crushed  1 teaspoon

Roasted Spices:

• Cumin seed whole roasted and grinded 1 teaspoon
• Coriander seeds whole  roasted  and grinded  1 teaspoon
• Peanuts roasted and grinded 2 tablespoon
• Sesame seeds roasted and grinded 1 tablespoon
• Poppy seeds soaked and grinded 1 teaspoon
• Desiccated coconut  slightly roasted 2 tablespoon

Procedure:

• Prepared roasted spices by dry roasting each and individual ingredient on low heat. Keep aside.
• Heat oil in a pan , fry green chillies in it for 3-5 minutes and then remove from oil and keep aside.
• In the same oil saute onion, add crushed ginger and garlic.
• Then add red chillies whole, mustard, methidana,   and fry for 1-2 minutes.
• Then add  Karhi patta and fry for 1 more minute. 
• Now add fried green chillies and prepared roasted spices, haldi and salt. Also add tamarind pulp/juice
• Cook on low-medium heat for 5-8 minutes till oil is separates out.
• Simmer for 5 minutes.
• Delicious Hyderabadi Mirchon Ka Salan is ready.
• Serve with roti/boiled rice.

Dalcha , Hyderabadi Kaddu Ka Dalcha, دالچہ، حیدرآبادی کدو کا دالچہ

Dalcha is a dish from Hyderabad Deccan, India.  Mutton is cooked with pulses and vegetable especially Kaddu (Gourd or Bottle Gourd).

Dalcha

Ingredients:

• Mutton   1/2 kg
• Kaddu (Gourd) coarsely chopped  1/2 kg
• Dal Channa (Chickpea lentil)  1/2 cup
• Dal Arhar (Tur Dal)  1/2 cup
• Oil 1 cup
• Onion chopped  2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3-4
• Tamarind pulp 2-4 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam masala 1/2 teaspoon

Tarka/Tadka/Tepering Spices:

• Karhi patta/Kaddi patta   4-6
• Cumin seed whole  1 teaspoon
• Red Chillies whole 4-6
• Garlic cloves  chopped 4-5

Procedure:

• Wash and soak channa and tur dal in water for 1 hour.
• Then boil in enough water till tender, drain and keep aside.

• In a pan fry onion till golden brown.
• Add ginger garlic paste, fry for 1 minute then add tomatoes, mutton and spices and fry for 4-5 more minutes.
• Then add 1-2 glass water and cook on medium flame till mutton is tender and oil separates out.
• Now add soaked dal and chopped Kaddu and continue to cook for 5-8 more minutes.
• Add tamarind pulp dissolved in water and sprinkle chopped green chillies. 
• Adjust gravy consistency by adding water.  
• Then simmer for 10 minutes.

Applying Tarka:

• Take 2 tablespoon oil in a frying pan , add chopped garlic fry till golden brown.
• Now add red chillies whole and cumin whole, fry for few seconds then add karhi patta and turn off flame.
• Tarka is ready.
• Pour this prepared tarka on top of the prepared curry.
• Delicious Dalcha is ready.
• Serve with fried Rice/Boiled Rice or Roti and Achar.

Hyderabadi Dum Ki Biryani / حیدرآبادی دم کی بریانی

Hyderabadi Dum Ki biryani is a Biryani cooked on a simmering heat using conventional Biryani Ingredients.  Chicken is marinated overnight in yoghurt and spices and layered with half cooked rice and simmer for 30-45 minutes. A delicate aroma of spices, rice and chicken gives a distinct note and taste.

Hyderabadi Dum Ki Biryani

Ingredients For Marination of Chicken:

• Chicken regular cut 1 kg
• Yoghurt 1/2 kg
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Lemon juice of 1 lemon
• Fried onion 1 tablespoon
• Salt to taste 
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin seed powder  1/2 teaspoon 

Ingredients For Curry:

• Oil 1 cup
• Onion chopped 2
• Cumin seeds whole 1 teaspoon
• Cloves whole 10
• Cardamom small whole 5
• Cardamom large whole 2
• Cinnamon stick 2
• Badiani phool 1
• Mace petals 2-3

Ingredients For Boiled Rice:

• Rice superior quality 1/2 kg
• Salt 2 teaspoon
• Water 6 glass

Ingredients For Garnish:

• Fresh Mint leaves 1 cup
• Fresh Coriander leaves 1 cup
• Green Chillies slit in length  2
• Tomatoes discs from 2 tomato
• Green Chillies slit along length 2
• Zarda Colour 1 pinch

Procedure:

• Soak rice in water for 30 minutes, wash , drain and keep aside.
• Now add all marinated spices to the yoghurt and mix well. Coat on chicken pieces and keep aside for 3-4 hours or refrigerate overnight. (Make deep cuts on chicken pieces with the help of knife to facilitate marination)

• When chicken is ready...
• Fry onion in oil till golden brown.
• Add  curry ingredients , fry for 2 minutes then add marinated chicken and fry for 5 more minutes then cook on medium flame till chicken is done. Keep aside.

• Then  boil rice in water with salt added till half cooked . Drain and keep aside.

• Now arrange layers of half boiled rice and chicken curry  in a large pan.

1st layer:

• Divide half boiled rice in three portions. Place one portion of hlf boiled rice at bottom of pan.

2nd layer:

• Spread prepared chicken curry on first layer of rice bed.

3rd layer:

• Spread second portion of rice on top of chicken curry.

4th layer:

• Sprinkle garnish ingredients on top of second layer of rice

5th layer:

• At top of garnish ingredients spread remaining portion of rice. Also sprinkle 1/2 cup of water on top layer.

• Closed the lid tightly with wet cloth inside the lid and weight at top of the lid. Place on simmering heat for 30-45 minutes.

• Delicious Hyderbadi Dum Ki Biryani is ready.
• Serve with salad and raita.

Shikampuri Kabab شکم پوری کباب

Shikampuri Kabab are very very tasty and delicious form of  Kabab with centre of kabab filled with a mouth watering filling/stuffing of hung yoghurt with herbs and spices.

Shikampuri Kabab

Ingredients For Patties:

• Meat Cubes  1/2  kg
• Channa Dal   100 gram
• Egg beaten 2
• Oil fry shallow frying
• Onion chopped 2 medium size
• Garlic crushed one medium pod
• Ginger crushed 2 inch long piece
• Green Chillies chopped  2-3 nos.
• Fresh coriander leaves 1/2 cup chopped
• Red Chilli whole    6-8 (or more) nos.
• Cloves Whole     10 nos.
• Cardamom green whole   10-12 nos.
• Cardamon brown whole 2 nos
• Cinnamon stick  2 pieces
• Black pepper whole 12 nos
• Cumin seed whole 1 teaspoon
• Coriander whole 1 teaspoon
• Salt to taste

Ingredients For Filling:

• Prepare filling/stuffing by adding all the filling ingredients to hung yoghurt and mix well. Keep aside.
• Hung yoghurt  1 cup
• Onion finely chopped 1
• Fresh Coriander leaves chopped 1 tablespoon
• Fresh Mint leaves chopped 1 tablespoon
• Green Chillies chopped 3
• Salt 1/2 teaspoon
• Black pepper powder 1/4 teaspoon

Filling/stuffing For Shikampuri Kabab

Procedure:

• Prepare filling/stuffing by adding all the filling ingredients to hung yoghurt and mix well. Keep aside
• Thoroughly wash and soak  channa dal in water for 1/2 hour.
• Take 2-4 glass of water in a pan , add channa dall, garlic, ginger, onion , meat cubes and spices and cook on medium flame till meat and dal are tender.
• Evaporate the water and grind the remaining mixture.
• Add egg, green chillies, fresh coriander leaves to this mixture and knead well.
• Make round flat Shami Kabab, insert a teaspoon of filling/stuffing to the centre of it and shallow fry on low heat till golden brown.
• Delicious Shikampuri  Kababs are ready
• Serve with rice/biryani ,salad and  raita.

Double Ka Meetha (Hyderabadi Treat) حیدر آبادی ڈبل کا میٹھا

Double Ka Meetha  is a sweet treat from Hydeabad Deccan.  Many friends of mine  Ahmed Rao, Tariq Rahim (Chacha Piyaray), Zaki uddin Qureshi (bubban) were my Class fellows at Karachi University  Applied Chemistry belong to Hyderabadi community of Karachi. Dedicate goes to my these friends for this recipe. Today we are celebrating our Independence Day.  

Pakistan Zindabad

Happy Independence Day

 حیدر آبادی ڈبل کا میٹھا

Ingredients:

• Bread Slices    8-12 nos.
• Oil for fry
• Milk full cream 1 litre 
• Khoya  50g
• Sugar 1 cup

• Almonds  sliced  25 nos.
• Pistachio chopped    25 nos.
• Raisin   1 tablespoon
• Cardamom green seeds  1/4 teaspoon
• Kajoo   15 nos.
• Saffron 10-15 threads
• Kewra Essence few drops
• Silver foils to decorate

Procedure:

• Prepared bread slices by trimming sides, and cutting into desired shape.
• Then fry bread slices in oil till golden.  Keep aside.
• Now boil milk , adding saffron, cardamom seeds, kewra and sugar.
• Now arrange fried bread slices in a platter, pour over hot milk.
• Sprinkle and decorate with almonds, pistachio, raisin, kajoo, khoya and silver foil.
• Mouth watering and eye appealing Double Ka Meetha is ready.
• Cool and Serve.

Qabooli / Kabooli قبولی

Qabooli is a famous vegetarian pulao/biryani of Chickpea (Dal Channa). Both Hyderabad Deccan and  Rajasthan version of Qabooli are popular with little variation.



Ingredients:

• Rice 1/2 kg
• Chickpea Dal (channa Dal) 250 g
• Oil 1 cup
• Onion chopped 3-4
• Tomatoes chopped 3-4
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Yoghurt 1  cup
• Green Chillies 2-3 whole
• Fresh Mint leaves chopped 1/2 cup
• Fresh Coriander leaves chopped 1/2 teaspoon
• Salt to taste
• Red Chilli powder  1 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cloves whole 10
• Cardamom green 8
• Cardamom brown 3
• Cinnamon sticks 3
• Black pepper whole 1 teaspoon
• Cumin whole 1 teaspoon
• Caraway whole 1 teaspoon

Procedure:

• Soak dal for 2-3 hours, wash and drain.
• Now boil dal in enough water with 1/2  teaspoon salt on low flame till tender. Drain and keep aside.
• Now Boil rice in 6 glass water with 1-2 teaspoon salt till near to tender. Drain and keep aside.

• Fry onion in oil till golden, remove and spare some for garnish.
• Now add ginger, garlic and tomatoes and fry for 5 minutes.
• Then add yoghurt and fry for another 5 minutes, then add boiled dal and spices , green chillies  fresh mint and coriander leaves and cook on medium flame for 5-10 minutes.
• Lower the heat and spread boiled rice over cooked dal. Garnish with spared fried onion on top.
• Simmer for 10 minutes.
• Delicious Qabooli is ready.
• Mix and serve with mint raita and Salad.

Bhagare Baingan بگھارے بینگن

Bhagare Baingan

Bhagare Baingan is a traditional dish of Hyderabad Deccan India. Hyderabadi is a term used in Karachi for those peoples migrated from India to Pakistan on partition. Hyderabadi Colony in Karachi near Karachi central jail is named after settlers of Hyderabadi community. This dish is cooked not only regularly on week days  but on wedding occasion also. My friend Ahmed Ali Khan QC Manager at Shan Food is also belongs to this community, I dedicate my this recipe to Ahmed Ali Khan and His Mother who was the Principal of Cadit College Steel Town Karachi.








Ingredients:

• Ingredients for this recipe can be divided into many categories for explanation.

Main Ingredients:

• Baingan (Brinjal/Aubergine/Eggplant)    8-10 nos.
• Oil For Baingan Frying as required (1-2 Cup)

During Cooking Ingredients:

• Ginger paste 1 teaspoon

• Garlic paste 1 teaspoon

• Imli (Tamarind) soaked in water and seeds removed  50 g

Nuts and Masala Paste Ingredients:

• Moong Phalli (Peanut)   roasted 50g
• Khashkhash (Poppy seeds)  soaked, washed and roasted  1 teaspoon
• Til (sesame seeds) roasted  2 teaspoon
• Coconut (desicated) roasted 2 teaspoon
• Coriander seed whole roasted 2 teaspoon
• Cumin seed whole roasted 1 teaspoon
• Onion whole , dry roasted in frying pan, cooled then chopped  2
• Gurr (jaggery)  2 teaspoon
• Salt to taste
• Red Chilli powder to taste
• Haldi powder 1/2 teaspoon

Bhagar (Tempering) Ingredients:

 

• Oil 1 +1/2 Cup

• Mustard whole 1 teaspoon
• Cumin seed whole 1 teaspoon
• Methidana 1/4 teaspoon
• Red Chilli whole 6-7
• Karri Patta 10-12
• Kalounji seeds 1/2 teaspoon

Granish:

• Fresh Coriander leaves

Procedure:

• Cut Brinjal from bottom towards top green stem  part in X manner, the green stem will remain intact.

• Fry these brinjals after cutting in oil , one by one or all , remove from oil  and keep aside.

• Mix and Grind all nuts and masala paste ingredients in a grinder or sil batta to a fine texture. Keep aside.
• Now in a pan heat oil , add bhagar ingredients and fry for 2 minutes on low heat, then add ginger and garlic paste and prepared nuts and masala paste and fry till oil separates out.
• Now add imli water and fried brinjal and 1 glass water and cook on medium flame till brinjals are fully cooked.
• Garnish with Fresh Coriander leaves.
• Delicious Bhagare baingan dish is ready. Serve with Fried Rice/Boiled Rice and Roti .

Khubani Ka Meetha /Khobani Ka Meetha خوبانی کا میٹھا

Khobani Ka Meetha

Khobani Ka Meetha is a very popular and tasty dessert of Hyderabadi Commuinity of Karachi. They Migrated to Karachi in 1947 from Hyderabad Deccan India . I dedicate my this recipe to my Class Mates Tariq Rahim, Zaki uddin Qureshi and Ahmed Khan Rao who belong to Hyderabad Deccan.




Ingredients:

• Dried Khobani (apricot)  250 g
• Sugar 1/2-1/3 cup
• Water  3 glass
• Almonds, soaked and peeled
• Fresh Cream 1 cup (Packet)

Procedure:

• Throughly wash dried apricot.
• Take water in a pan add dried khobani to it and cook on mederate flame till soft.
• Take out soften apricots  from water, remove stones (seeds), and mash the flesh (pulp). Retain boiling water.
• Return the pulp to the boiling water add sugar and almonds and cook till thick.
•  Cool in a refrigerator decorate with fresh cream and serve.

The Above Recipe is a plain recipe for Khobani Ka Meetha.

You Can use custard with the above recipe.

Recipe for cusard is given below

Ingredients:

• Vanilla Custard 2-3 teaspoon heaped
• Milk 1/2 litre
• Sugar 4-5 teaspoon heaped

Procedure for Custard:

• Dissolve custard powder in Milk then add sugar.
• Cook on moderate heat with constant stirring till thick. Refrigerate to cool.
• Now Take a Glass bowl , place Khobati dessert at bottom then add fresh cream and at top prepared custard powder. You can arrange these three layers according to your choice and decoration you wish.
• Delicious Khobani Ka Meetha is ready with Custard. Serve cold.