Hyderabadi baked pudding

Ingredients
Eggs 1 ½ cup
Khoya 1 ½ cup
Caster sugar 1 ½ cup
Ghee ¾ cup
Almonds blanched and grinded ¾ cup
Saffron ¼ tsp
Almonds and pistachio for garnishing
Silver waraq
Method
Beat eggs well with beater add in sugar, Khoya, ghee, almonds and saffron, mix well and put in a greased pyrex dish, bake for 20 to 25 minutes until top golden, cool slightly, put waraq and sliced almonds and pistachio.

Dahi Pudina Chutney

Ingredients:
1 small bunch mint leaves
6-8 green chilies
2 tbsp fresh coriander
½ tsp salt
1 tsp garlic
1 tsp sugar
1 cup yogurt
1-2 tbsp lemon juice
Method:
1. Grind all the ingredients except yogurt and lemon juice
2. Fold it in yogurt and lemon juice
3. Refrigerate for at least an hour before serving

Roast beef with brown sauce

Ingredients
Undercut 1 kg
Oil ¼ cup
Mustard powder 1 tsp
Salt 1 ½ tsp
Black pepper ½ tsp
Black pepper crushed 1 tsp
Lemon juice 3 tbsp
Wooster sauce 3 tbsp
Ginger garlic paste 1 tbsp
Ingredients for brown sauce
Onion finely chopped 2 tbsp
Stock 2 cups
Oil 4 tbsp
Flour 3 tbsp
Salt ½ tsp
Black pepper ½ tsp
Burnt sugar syrup 2 tbsp
Method for roast beef
Prick undercut piece with fork well, marinate with salt, pepper, mustard, ginger garlic paste, Wooster sauce and lemon juice, heat oil in a pan put marinated undercut, fry for 10 minutes, add 2 cups water, cover, cook for 30 minutes until beef tender and water dries, remove, cut in slices, serve hot with boiled vegetables and brown sauce.
Method for brown sauce
Heat oil fry onion golden brown add in flour with salt and pepper, add stock cook till sauce thick, lastly add burnt sugar syrup to give brown color.

Nariyal Curry Patta Chutney

Ingredients:
1 cup fresh coconut
6-8 green chilies
½ bunch coriander leaves
8-10 mint leaves
1 tsp garlic crushed
10-15 curry leaves
2-3 tbsp yogurt
1 tsp salt
Method:
1. Blend all together
2. Refrigerate for at least an hour before serving

Istoo

Ingredients
Mutton ½ kg
Whole red chilies crushed 15
Onion 2 coarsely sliced
Salt 1 tsp heaped
Ginger chopped 1 tbsp heaped
Garlic chopped 1 tbsp heaped
Tomatoes 3 to 4 chopped
Crushed black pepper 1 tsp
Coriander leaves chopped 3 tbsp
Green chilies chopped 4
Yogurt ½ cup
Cloves 8
Black pepper 10
Cinnamon 2 sticks
Green cardamom 4
Oil ½ cup
Method
Slice onion finely add in a pan with mutton, whole spices, ginger garlic chopped, whole red chilies, chopped tomatoes, cover and cook till half done add in oil and fry well when meat nearly done add chopped coriander leaves, crushed black pepper, leave it on dum for 15 minutes till oil floats on top.

Egg mayso

Ingredients
Eggs 12 (1 bowl)
Ghee 1 bowl
Sugar 1 bowl
Cardamom powder 1 tsp
Zarda powder ¼ tsp
Saffron ¼ tsp
Method
In a bowl mix together eggs, ghee and sugar, beat well, put to cook in a pan keep stirring continuously until ghee comes on top, lastly add cardamom and color, remove in a greased pan, cut into pieces and serve.

Tomato chutney

Ingredients:
500 gms tomatoes peeled
1 ½ tsp white cumin seeds
1 tbsp coconut fresh and desiccated coconut
6-8 red chilies
1 tsp garlic crushed
½ tsp black pepper
½ tsp salt
4 tbsp lemon juice
1 tbsp sugar
3 tbsp oil
8-10 curry leaves
¼ tsp mustard seeds
¼ tsp fenugreek seeds
Method:
1. Blend the tomatoes, cumin seeds, coconut, red chilies, garlic, black pepper and salt in a blender
2. Put the mixture in sauce pan along with the lemon juice and sugar and bring it to boil
3. In a small pan heat the oil and fry curry leaves mustard and fenugreek seeds
4. Pour this over the blended tomatoes
5. Cool and store in a bottle