HYDERABADI STYLE KHEEMA (Delicious minced meat cooked with deep golden onion and cilantro) Ingredients: 1 lb.       Goat Meat , boneless minced 1 large   Onion, finely sliced 1 tbsp.   Ginger-garlic paste 1 tsp.     Red Chili powder 1/2 tsp.  Turmeric powder 1 tsp.     Coriander powder 2-4        Green chili 4 tbs.     Cilantro, finely chopped 1/2         Lime, juices 4 tbsp    Cooking oil              Salt to taste Preparations Heat oil in a kadai or wide pan on medium flame Swirl oil and Golden brown onion Drain kheema  and add to pan Add ginger-garlic, turmeric, chili powder, coriander powder and salt to taste Stir well and cook on medium heat for 4-6 minutes until meat is well browned Add 1 cup of water. Cover the lid and cook on medium-low until juices are almost dried but leaving enough juices in the pan Taste and adjust salt and chili to taste Add green chili, cilantro and lime juice with a quick splash of water Mix well and lower heat to simmer leaving enough j

HYDERABADI STYLE DAAL (Also called Khadi Daal, this is a simple lightly cooked vegetarian) Ingredients 2 cups       Red Lentils, washed and drained 1               Tomato, firm medium size roughly chopped 1 small      Red Onion, sliced 2               Green Chili, sliced 2 tbs.        Cilantro, finely chopped 1/2 tsp      Turmeric 1 tsp         Cumin seeds 1 sprig      Curry Leaves 1 tsp         Ginger Garlic paste 2 tbs         Cooking oil 1 tsp         Red Chili powder ( adjust to taste)                  Salt to taste Preparation : Heat cooking oil of your choice in a medium size pan Add cumin seeds and curry leaves. Give a sizzle to release aroma Add lentils, onion, turmeric and ginger-garlic paste Saute for one minute on medium low flame Add chopped tomatoes and continue to saute for one more minute Add one cup of water just to cover the lentils Cook on medium low flame until water is absorbed Lentils are just soft, firm and fluffy. It should NOT be mushy Add

Cream Style Chicken Corn Soup (Indo-Chinese Creamy Sweet Corn Soup) Ingredients : 2 lbs     Organic Chicken with bone-in, cubed 2 can.   Cream of Corn 16 oz 2           Eggs, Organic large size 2 tbs.    Soy Sauce, low sodium 2-4 tbs. White Vinegar or Miri (Rice vine vinegar) -Adjust to taste 2 tsp.    Corn Flour, dissolved in warm water 3 tbs     Spring Onion, finely chopped              Salt and black pepper to taste Prepare Broth In a medium size cook pot add 8 cups of water and chicken on medium low flame. Bring it to boil and cook for 15 minutes. Make about 6 cups of broth Prepare Soup Separate broth and chicken leaving broth in the cook pot Separate meat and discard bones. Bring the pot back on stove on medium low flame Shred meat to small size and add to broth Add cream of corn, soy sauce, vinegar, corn flour solution, salt and freshly ground black pepper to taste Bring the soup to boil and gently add the beaten eggs while stirring. Avoid lumps o

Creamy White Bean Soup Ingredients 2 cups       White Beans, soaked in water overnight 1 cup.         Organic Coconut Milk 4 cup.         Chicken Broth, home made organic 1/2 cup       Parmesan Cheese, freshly grated 2 cups         Broccoli, chopped 4                 Cloves Fresh Garlic 2 tsp.         Thyme, fresh finely chopped 2 tbsp.       Vinegar 4 tbsp.       Olive Oil Spices 2-4             Mexican Ancho chili, adjust to taste 1/2 tsp.      Mexican All spice, roasted and grounded 1 tsp.         Cumin Seeds, roasted and grounded                     Salt and Black Pepper to taste I NSTRUCTIONS Cook on Stove top In a medium size cast iron round dutch oven add water enough to cover white beans Add ancho chili, garlic cloves, olive oil, vinegar, salt and black pepper Cover the lid and slow cook until the beans are soft (Alternatively, use canned white beans) Puree in a Blender Transfer White Beans to a blender and make a smooth puree Fini

Spicy Thai Style Green Papaya Salad (Delectable taste of the tropics in this green papaya salad) “Sawadee Ka” Papayas are delicious fruit, widely grown in Asia, South America and many other tropical areas of the world. Ripe papaya fruit is yellow-orange and very sweet, while the green unripened has a buttery texture. Seeds are edible peppery flavor tiny round black seeds. Green Papaya is delicious eaten as is, or with a splash of fresh lime juice with salt and paprika. Ripe papaya is used in fruits salads, chutney and healthy smoothies Thai cuisines became popular in International dining rooms around the world. Among their popular delicious dishes are Tom Yum Spicy Shrimp soup, traditional fried noodles Pad Thai, my favorite Pineapple shrimp fried rice, Tom Kha Kai or chicken curry in coconut milk, and red curry. Also refer to my my book “Home Cooking for Multicultural Gatherings” for my super flavorful Thai fish wrapped in Banana leaves. Originating in South East