Amma's Notebook
Before there was a channel, there was a spiral notebook in Amma's kitchen. Every recipe here is typed up from her handwriting, with her page beside it, so you can cook it the way she wrote it.
Filmed · watch the videoChicken marinated in lots of ginger and garlic with herbs and spices, then cooked in the same pan.
From the notebookSpiced potato balls dipped in besan batter and fried golden.
From the notebookSpiced mashed potato patties stuffed with kheema and fried until crisp.
From the notebookRoasted vermicelli cooked pulao-style with onion, curd and green chilli, made with kheema, or with finely chopped vegetables for a vegetarian version.
From the notebookAmma's base for weeknight meat dishes: mutton pressure-cooked with onion and spices, then portioned and finished with any vegetable.
From the notebookSavoury wheat and gram flour pancakes with ginger, green chilli and vegetables.
From the notebookGram flour roasted slowly in ghee until fragrant, sweetened and finished with silver leaf.
From the notebookGram flour fritters, plain or with onion, capsicum or pakodi mirchi.
From the notebookBrain cooked gently with onions and spices, or in a dahi khorma.
From the notebookHyderabadi wheat 'diamonds' cooked in a juicy masala with meat, a full meal from fresh dough or leftover rotis.
From the notebookFried, spiced chicken tossed in a tangy curd sauce with curry leaves and lots of green chillies. Works with gobi, fish and prawns too.
From the notebookMutton in a rich, nutty gravy of ground chironji, best with butter naan.
Filmed · watch the videoWhole okra slit and stuffed with amchoor masala, cooked slowly until tender.
From the notebookThe chudwa version of Murmure Bhaath: flattened rice soaked, drained and tossed with onion, green chilli and coriander.
From the notebookFried vadas soaked soft, then smothered in spiced, lightly sweet curd with tamarind and green chutneys.
From the notebookAmma's second dahi vada: an extra-fluffy batter, a double soak and a sweet-spiced curd.
Filmed · watch the videoMasoor dal cooked down with mutton until it melts into the gosht, soured with tamarind and finished with a garlicky tempering.
From the notebookAmma's dosa: the idli method with rice in place of rava, spread thin on a hot tawa.
From the notebookSteamed, shredded fish bound with bread or potato, spiced, crumbed and fried.
From the notebookTwo of Amma's fried chicken methods: a crisp cornflour coating, and an egg batter with a dash of Tabasco.
From the notebookPrawns in a light coating of egg white, cornflour, pepper and green chilli, fried crisp.
From the notebookA Hyderabadi snack: dry-cooked kheema mixed with crushed bhajiyas, rolled into balls, dipped in besan and fried.
From the notebookKidneys and testicles cooked like Amma's kaleji, with green chilli, curd or methi variations.
From the notebookAmma's haleem: wheat and meat slow-cooked with a potli of spices, ground smooth and finished with fried onions and lemon.
From the notebookThree-dal fritters with green onions, with whole chana dal for crunch.
From the notebookSoft steamed idlis from a simple 1:3 batter of urad dal and idli rava, fermented overnight.
Filmed · watch the videoTangy curd and besan kadhi with soft gram flour pakodas.
From the notebookLiver cooked with onions and spices, then bhuna until the oil comes out.
From the notebookA baked kheema slice layered with boiled eggs and rich with melon seeds, chironji and cashew.
From the notebookAmma's base kawab mix of slow-cooked, ground meat, and the classics made from it: Nargisi, Shikampur and more.
From the notebookAmma's kheema samosas, made with the same filling and dough as her lukmi.
From the notebookSoft kheema koftas simmered in dahi khorma, with methi and achari variations.
Filmed · watch the videoHyderabad's stuffed deviled eggs: halved eggs filled with spiced yolk, dipped in besan and fried.
From the notebookHyderabadi kheema pastries: spiced minced meat sealed in a crisp ghee dough and fried.
From the notebookPuffed rice soaked for a couple of minutes, squeezed dry, then tossed with onion, green chilli and coriander. A light breakfast or tea-time snack, ready in minutes.
From the notebookMutton chops marinated with pepper, vinegar and raw papaya to tenderise, then fried.
From the notebookRawa roasted in ghee with chironji and sugar: a simple prasad.
From the notebookButtery mashed vegetable bhaji with pav bhaji masala, served with toasted pav.
From the notebookFish cooked in Amma's onion masala, plus her notes on other family fish dishes.
From the notebookIndo-Chinese prawns tossed with ginger, garlic, green chilli and soy, dry or with a little gravy.
From the notebookPrawns in softly fried onions with ginger-garlic and chilli, cooked until the oil separates.
From the notebookToor dal simmered with okra, brinjal, pearl onions and tamarind, finished with a tempering.
From the notebookThin, dosa-style pancakes of flour, milk and egg, flecked with coriander and green chilli.
From the notebookSpiced kheema kawabs, smoked with charcoal, shaped on skewers and baked.
From the notebookThin homemade wrappers rolled around saucy sautéed vegetables and fried.
From the notebookWheat parathas stuffed with potato, cauliflower, radish or paneer.
From the notebookA tangy Hyderabadi tomato curry thickened with besan, tempered and served with boiled eggs.
From the notebookAmma's everyday rawa upma: semolina cooked soft with onion, green chilli and coriander, finished with a squeeze of lemon. Breakfast in about 15 minutes.
From the notebookThick dosa-batter pancakes topped with onion, tomato, green chilli and coriander.
From the notebookCrisp urad dal vadas with a fistful of rice in the batter, served with dal and chutney.
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More pages are being scanned. New recipes appear here as they're typed up.