Tasty Hyderabadi Irani Chai

After trying some Hyderabadi delicacies you would like to try some Hyderabadi tea with osmania biscuits                                                                                                                                                                                                                                                                                                                             Irani Chai

like pearls and Biryani, Hyderabad is also synonymous with the famous  Irani Chai. Even a few of the  Indian movies has a mention of it.
Unlike other type of teas, it is a concoction of milk, condensed milk and tea leaves. It is a thick and creamy blend and generally served with osmania biscuits which again is local to hyderabad. And above all this, it all costs Rs 3 to Rs 5 depending upon the popularity of the tea café.

There are variants of the Irani chai which one must try like the Khade Chammach ki chai if you have a sweet tooth. It is so named because the cup has so much sugar that the spoon stands upright when inserted to mix! The other variant is Burkhe wali chai. It is the Irani chai with a thick layer of cream above the tea. Most of the hyderabadis prefer this chai.

After some tasty home Items let's try some 

                         Hyderabadi Pathar ka Ghost                                              

                                                                

Pathar-ka-Gosht -  is a popular non vegetarian Dish, Especially prepared 

in Hyderabad, Telangana, India. This Dish is prepared with Muttonby Heating it on a Wide Stone, on a Flame. The Spices are added once the Meat Pieces are heated and served with Onions and other Ingredients. It is very famous in South India and also a must to ha
Ingredients

Lamb ( boneless ) - 1 kilo
Raw papaya - 10 gm
Curd - 250 gm
Ginger - 1 tsp
Garlic - 1 tsp
Green chilli - 8
Pathar ka phool - 1 tsp
Pepper powder - 1 tsp
Garam masala powder - 1 tsp
Onion - 2
Lemon wedges - 3
Mint leaves - a bunch
Salt - as needed
Oil - as needed

Method

1. Grind ginger, garlic, green chilli, papaya to a paste.
2. Mix the paste with pathar ka phool, pepper powder, garam masala, curd , salt and oil in a vessel.
3. Add lamb pieces to the vessel and let the contents marinate for an hour.
4. Heat a granite stone on charcoal.
5. Place the marinated lamb on the stone and cook on both sides.
6. Serve it hot with onion rings and lemon wedges. ve dish in Most of the functions.

Tasty Hyderabadi Patthar ka Ghost

Tasty Hyderabadi Patthar ka Ghost

Tasty Hyderabadi double ka meetha

After making tasty items like Biryani, Haleem and Munshi naan you would like to try some tasty Hyderabadi dessert

1 uncut bread loaf

1 cup - khoya

1/2 cup - Sugar

1/2 litre - Milk

Dry fruits sliced ( kaju, kismis, badam, karboja seeds)

Dalda for frying bread

3 tsp - Ghee for frying dry fruits

2 Cardamom

1/2 glas

mETHOD

1. 1)Cut bread into cubes and deep fry them in dalda or refined oil according to your choice.
2. 2)Drain on tissue paper and place on a tray-like vessel and keep aside.
3. 3)Take half a glass of water in a bowl, boil it, add sugar and keep stirring till it becomes thick.
4. 4)Add cardamom and once the syrup is done pour this sugar syrup over the bread mix delicately and keep aside.
5. 5)Heat a kadai, add ghee and all dry fruits to it and fry.
6. 6)Add fried dry fruits to fried bread along with ghee.
7. 7)Boil milk in a bowl on low heat, now mash the khoya and add it to the milk till the milk becomes thick.
8. 8)Once the milk turns into a thick mixture, add a pinch of saffron and mix well.
9. 9)Remove from heat and add the mixture directly to the bread and mix well.
10. 10)Let the mixture soak with bread for 30 min max.
11. 11)Once it is soaked well, serve it as a dessert.

s - water

Hyderabadi Naan

The Concept of munshi naan  Munshi naan was established in 1851 in Purani Haveli. I’m sure the location would’ve changed from the original one. Even the current incumbents don’t know for sure.  The person who started this shop used to work as a Munshi with the Nizam of Hyderabad. He left for some unknown reason ‘n started this naan shop. The shop was named after him. And as he was popularly known as Munshi. Hence the name Munshi naan.

Munshi naan makes five basic shapes of the bread. The Char koni naan being the most popular. I’m not entirely sure about why this shape’s more popular than the others. I’m told by the local populace of Old City that as it’s easy to tear this naan shape into four ‘n share at a table. The other shapes are the round, the oblong or the classic naan shape, star shape ‘n the pan or heart shape. The pan shape’s used mainly for weddings. Mainly as an accompaniment to Marag, the Hyderabadi stew of mutton on the bone flavoured with yoghurt, coconut ‘n almond. The Hyderabadi naan is made from maida, oil ‘n water. The original recipe’s not supposed to use yeast. And the bread’s supposed to be ‘prooved‘ overnight. Nowadays, I think almost everyone uses yeast to quicken the process.  The ‘prooven’ bread’s then cooked in an undergroundtandoor. The quality of a good Hyderabadi naan’s that it’s crisp on the exterior. And soft on the inside. And thick.

Abbasi naan’s another old naan place close by that’s more than a hundred years old. The other naan shops in Purani Haveli are relatively newer compared to Munshi ‘n Abbasi.

Want to know how to make a tasty Hyderabadi Haleem? Here is a Video