Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Chicken drumsticks (chicken legs without thigh section) 8
Lemon juice 1 tablespoon
Ginger 1 inch piece
Garlic 6 cloves
Green chillies 4-6
Skimmed milk yogurt 1 cup
Gram flour (besan) 2 tablespoons
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Chaat masala 2 teaspoons
Lemon cut into wedges for garnish
Oil 3 tablespoons
Clean and trim excess fat and skin from the drumsticks. Dry them with a clean and absorbent kitchen towel. Make three to four long deep incisions.
Apply lemon juice and keep aside. Peel ginger and garlic, wash and grind them to a paste. Wash green chillies, remove stem and chop finely.
Hang skimmed milk yogurt for fifteen to twenty minutes to drain off excess water.
Roast gram flour in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice in between. Cool and mix with hung yogurt, ginger and garlic paste, turmeric powder, garam masala powder, red chilli powder, salt and chopped green chillies.
Marinate chicken drumsticks in above mixture and refrigerate for one to two hours. Preheat Convection oven to 220°C.
Place marinated chicken drumsticks on a flat dish and roast for five minutes in the preheated oven. Reduce oven temperature to Convection 180°C and further cook for fifteen to twenty minutes or till completely cooked.
Turn drumsticks couple of times to ensure even cooking and colour. Serve hot sprinkled with chaat masala and lemon wedges.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.