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Royal Caterers & Events

Name: Royal Caterers & Events
Address: # 18-1-350/A/35/B/2, Gulshan-E-Iqbal Colony, Phoolbagh, Chandrayangutta, Hyderabad, 500053, IN
Telephone: 9010854447
Price range: £££
Rating: 5

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Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Royal Caterers & Events, Caterer, # 18-1-350/A/35/B/2, Gulshan-E-Iqbal Colony, Phoolbagh, Chandrayangutta, Hyderabad.
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07/10/2015

Daleem (Haleem) By Royal Caterers & Events
Ingredients:
1. Mutton without bone- 1- 1 ½ kgs
2. Daleem rava-500 gm
3. Daal Toor- 100 gm
4. Daal maash- 100 gm
5. Almond - 50 gm
6. Cashew nuts- 50 gm
7. khash khash- 25 gm
8. Badi Elaichi- 3
9. Bay leaves- 3
10. Curd- 200 gm
11. Malai- 250 gm
12. Ghee - 250 gm
13. Shazira Powder- 2 tsp
14. Elaichi powder- 2 tsp
15. Cinnamon powder- 1 tsp
16. Dhanya powder- 1 tsp
17. Zeera powder- 1 tsp
18. Shazira - 1 tsp
19. Kababchini- 2 tsp
20. Onion -4
21. Salt- 4 tsp
22. Green chili - 20 (paste)
23. Garlic ginger paste- 4 tsp
24. Turmeric powder- 1 tsp
25. Coriander- 4 bunch
26. Mint- 2 bunch
27. Black pepper powder- 2 tsp

Method:
Wash daleem rava add 4 ltr water, salt ( 2 tsp). Soak this for 2 hrs. And cook till it becomes tender. Now mash it.
Wash maash and toor daal and cook till it becomes tender. Mash it to get paste.
Add these daal paste to rava paste. Mix well.
Roast khash- khash and grind it along with badi- elaichi and bay leaves.
Also grind almond and cashew nuts to get powder.
Now take a bowl and beat malai and then beat curd in it, then add the grinded khash- khash mixture and the almond and cashew nuts powder. Also add cinnamon powder, elaichi powder, shazira powder, dhanya powder, zeera powder. Mix this well.
Keep a vessel on stove and pour ghee and fry slices of onion till it turns golden brown. Take it off from ghee and mash when it cools down and keep aside.
In the same ghee fry shazira, , kababchini for 2 mins.
Now add mutton, garlic ginger paste, turmeric powder, green chili paste, salt (2 tsp) and fry this well till water of meat dries.
Now add the curd mixture kept in the bowl.
Add water and cook till mutton becomes tender.
When meat turns tender add 400 ml of water if water is not left, otherwise it is not required.
Now add black pepper powder, chopped coriander, mint and the half of fried onion which was kept aside cover vessel with lid. Boil it for 2 mins. Then keep on lowest flame for 5 mins. Put off the stove.
Take out the mutton pieces from soup and mash mutton.
Now to the above rava and daal mix add mashed mutton, and mix well.
Now add the mutton soup. Mix this well. Keep it on stove and cook for 10 mins. Put off the stove.
daleem is ready.
Serve in a plate and garnish with fried onion which was kept aside and chopped coriander, mint and lemon

05/10/2015

Chilli Paneer By Royal Caterers & Events
Paneer – 200 grams cubed
Onion – 1 large peeled and cubed
Capsicum / Bell
Pepper – 1 large cubed
Green Chilli – 3 cut in diagnols
Garlic – 6 fat cloves chopped finely
Ginger – 2 cm piece chopped finely
Sugar – 1 tspSalt to taste
Red Chilli Sauce – 1 tblspn (or paste) or to taste
Ajinomoto a pinch (optional)
Tomato ketchup – 2 tblspn or to taste
Soy Sauce – 2 tsp or to taste
Green Chilli Sauce – 1 tblspn or to taste
Spring Onion a handful finely chopped
Vinegar – 1 tsp or to taste
Chilli Powder – 1 tblspn

For Frying
Corn Flour / Corn Starch – 6 tblspn
All Purpose Flour / Maida – 3 tblspn
Salt to tasteSugar – 1/2 tsp
Soy Sauce – 1 tsp
Pepper Powder – 2 tsp
Water as needed
Oil – 4 tblspn for frying

Method:
Heat 4 tbl spoon of oil in a pan. Take all the ingredients given for frying in a bowl, add in water and make it to slightly thin batter. Dip the paneer in the batter and fry till golden. Remove it to a plate.Mix all the sauces in a bowl and set aside.Now in the remaining oil(if there is no oil, add a tsp more oil). Add in ginger, garlic and chillies. Saute for a minute.Add onions, capsicum and saute for couple more minutes. Add salt, sugar and mix well.Add in chilli powder and sauces and mix well. Cook for couple of minutes.Then add fried paneer and toss.Add in spring onion and mix well.Serve with noodles or fried rice.

03/10/2015

Home Deliveries order done by Royal Caterers & Events.

03/10/2015

Lunch Party Kohinoor Infra office
Arrangement done by Royal Caterers & Events.

03/10/2015

Gosht Ki Kadhi
Mutton Kadhi By Royal Caterers

Ingredients:
1. Mutton- 200 gm
2. Tomato- 200 gm
3. Tamarind paste- 50 gm
4. Onion-1
5. Green chilies- 8
6. Red chili powder- 1 tsp
7. Salt- 1 ½ tsp
8. Garlic ginger paste-1 ½ tsp
9. Turmeric powder- ¼ tsp
10. Shazira powder- ½ tsp
11. Elaichi powder- ½ tsp
12. Cloves – 8 (powder)
13. Dhany zeera powder- 1 tsp
14. Cinnamon powder- ½ tsp
15. Coriander- 2
16. Curry leaves-1
17. Rice powder- 2 tbs
18. Oil- 100gm

Method:
Fry onions and green chilies till onion turns soft.
Now add meat, turmeric powder, red chili powder, salt (1 tsp), garlic ginger paste and stir till water of meat dries.
Now add tomato and water and cook till meat turns tender.
On removing lid stir well so that tomato dissolves.
Now add water(1 ltr), tamarind paste, salt (1/2 tsp), coriander, curry leaves, dhanya zeera powder, shazira elaichi powder, cinnamon powder, cloves powder and let this boil for 2 mins.
Leave it on lowest flame for 15 mins.
Now take rice powder in a bowl and make its paste by adding water.
Add this rice paste to kadhi and keep stirring at the same time, so that lumps are not formed.
Leave it on lowest flame for 10 mins then put off the stove.
Kadhi is ready.

18/09/2015

Nahari by Royal caterers

Ingredients:
1. Paya- 12
2. Tongue- 3 (or as desired)
3. Oil- 100 gm
4. Onion- 1
5. Salt- 2 tsp
6. Green chillies- 10 (paste)
7. Garlic & ginger paste- 3tsp
8. Red chilli powder- 1 tsp
9. Turmeric powder- 1/2 tsp
10. Shazira powder- 1 tsp
11. Elaichi powder- 1 tsp
12. Dhanya Zeera powder- 2 tsp
13. Kabab chini- 2 tsp
14. Cinnamon- 4 pieces ( 3-4 inch each)
15. Shazira- 1 tsp
16. Elaichi- 1 tsp
17. Star phool- 4
18. Corriander- 2 bunches
19. Mint- 1 bunch
20. Phule chane ki daal powder- 50 gm
21. Almond powder- 50 gm
22. Nahari masala- 1 pack

Method:
Pour oil in a vessel add onion to it and fry untill onion turns golden brown and keep onion aside and to that oil add shazira, elaichi (not Powder),kababchini, star phool, cinnamon and fry for 2 mins. Then add paya, tongue, salt, red chilli powder, green chili paste, turmeric powder and garlic ginger paste. Fry this untill water of meat dries.Then add dhanya- zeera powder, shazira powder, elaichi powder and water and cover lid untill meat becomes tender. After that add water 2 ltrs, corriander, mint and the fried onion (mashed).tie the nahari masala in a thin cotton cloth and put in the nahari. Let this boil for 5 mins. Now add phule chane ki daal powder and almond powder in some water in a bowl to make paste and add it to the nahari. Then again let this boil for 5 mins. And leave it on sim for 1 hr.

Nahari is ready to eat. Serve it with naan.

17/09/2015

Dear All,
Good News Good News Royal Caterers & Events now offers catering for some of the great menu items our customers have to love and enjoy.

I hope you'll think about us the next time you need a catered event of (50 to100 etc.) or more people.

Please visit and discuss your needs with us for marriage and other functions too.

Respectfully yours,

Syed Alfuddin
Proprietor
Royal Caterers & Events (Lips Smacking food Quality service)
Email:[email protected]
+91-09010854447/9391244882
# 18-1-350/A/35/B/2, Akber Road, Gulshan-E-Iqbal Colony,
Phoolbagh, Chandrayangutta, Hyderabad TS-500 005

16/09/2015

Nargisi Kofta ( scotch eggs ) By Royal Caterers

INGREDIENTS

For Preparing Kofta

4 Eggs, Hard boiled
1 kg Lamb/Beef /Chicken Mince
1 tbsp Ginger Garlic paste
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
1 tbsp Gram masala
1 tbsp Lemon juice
2- 3 Green Chilli (finely chopped)
Coriander leaves (finely chopped)
Mint Leaves (finely chopped)
Salt to taste
2 cup Oil

INGREDIENTS For Garvey

2 Onions (finely chopped)
2 tbsp Almonds paste
1 tbsp Tomato puree
1 cup Plain Yogurt beaten
1 tbsp Ginger Garlic Paste
1 tbsp Garam Masala
1 tbsp Red chili powder
1/2 tbsp Turmeric Powder
1 inch Cinnamon stick
2 Cloves
2 Green Cardamom
4 Black Peppercorns
1 tbsp Caraway seeds/Shah Zeera
Salt to taste
1/4 cup oil

For Garnishing

Coriander leaves, Mint Leaves and Green chillies washed and fine chopped.

Method for preparing:

In a large non-stick saucepan add Eggs at medium heat, add enough water to cover the eggs.
Bring the water to boil, then remove from the heat.
Cover it with a lid and let the eggs sit in the hot water for 3 minutes.
Crack and Peel the Eggs and keep aside.

Meanwhile
Wash Mince and drain thoroughly.
In a Mixer/ Blender add raw mince, ginger garlic paste ,red chilli powder, turmeric powder,salt, green chilli,Garam masala powder, lemon juice,coriander leaves, mint leaves
and grind to a smooth paste.

Take a piece of cling film place on to your work surface,then a take one portion of mince
Place in the center of the cling film and flatten and then place the egg in the middle.
Use the cling film to shape the egg, Gently slide up with your palm the plastic wrap and bring in the edges and enclose the egg in the patty.
Then remove the cling film and use your hands to shape into form of Egg.
Make sure the egg is completely wrapped and patch any holes.
Repeat same with the remaining eggs.
Meanwhile,In a non-stick pan add oil at medium heat.
Then fry them in hot oil.
Let it fry until it is golden brown, about 3-5 minutes.

For the Garvey :

In a large non-stick saucepan/Khadhai add oil at medium heat, add cinnamon stick, cardamom,black peppercorns,cloves and caraway seeds Let it splutter and fry.
Then add onions and fry till they change colour.
Add ginger garlic pastes, fry for 1 minute.
add red chilli powder, turmeric powder,salt, green chilli , garam masala powder,tomato puree, almond powder fry for 1 minute.

Then add Plain Yoghurt,coriander leaves, mint leaves and and mix well If needed add little water leave it for low heat till the thin layer of oil appears on the bottom surface.
Now add salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat
and cover the pan leave till done.
Remove pan from heat.
Cut Egg into Half and serve with gravy.
Garnished with Coriander and Mint leaves .

15/09/2015

Lab-e-Shireen By Royal caterers & Events.

INGREDIENTS:
Milk-1 liter
Condensed Milk-1 tin
Banana -4
Cream-1 packet
Green Jelly-1 packet
Red Jelly-1 packet
Vermicellies (Boiled)-1 cup
Strawberry-1 cup
Pineapple-1 cup
Vanilla Essence-to taste
Sugar-½ cup
Almonds-50 gms
Pistachios-50 gms
Currants-50 gms
Strawberry Custard-2 tbsp

METHOD: In a pan, cook the milk. Then vermicellies, strawberry custard, sugar and cook until thickness. Removes from the stove and let it cool.Now add cream, condensed milk and vanilla essence.Mix strawberries, bananas, and pineapple.Green and red jellies. In the end, pour in a dish garnish with almonds, pistachios and currants.Chill in the fridge. Delicious Lab-e- Shireen is ready...

14/09/2015

Marag by Royal Caterers & Events

Ingredients:
1.Mutton- 2 kg (with bone)
2.Onion- 200 gm
3.Salt- 2 tsp
4.Turmeric- 1/2 tsp
5.Green chillies- 20 (paste)
6.Garlic & ginger paste- 4 tsp
7.Yogurt - 200 gm
8.Malai- 300 gm
9. Ghee- 100 gm
10.Shazira powder- 1 tsp
11.Elaichi powder- 1 tsp
12. Almond powder- 50 gm
13.Wallnut powder- 50 gm
14.Black pepper powder- 1 tsp
15.Cinnamon- 5 pieces ( 3-4 inches each)
16. Kababchini / cubes- 2 tsp
17. Corriander- 4 bunch
18. Mint-2 bunch
Method: Take malai in a bowl and beat it then add yogurt, almond powder, wallnut powder and shazira powder, elaichi powder and mix well and keep aside.In a vessel add ghee. Now add onion, cinnamon and kababchini and fry this till onion is soft. To this add mutton, turmeric, salt, garlic & ginger paste and green chilli paste and fry this untill all the ingredients mix together.Now add the malai mix which was kept aside. Now add water and cover lid till mutton becomes tender.On opening add 2 ltr water, corriander, mint and black pepper. Mix this and let it boil for 5 mins then keep on sim for 1 hr. Put off the stove.Your marag is ready.Serve with Naan.

14/09/2015

Inauguration of our office on 13/Sept/15.
Inaugurated by SYED SAIFUDDIN.

23/08/2015

MURG NOORJAHENI
Ingredients:

2 Chicken thighs skinless
2 – 4 boiled Eggs
1 spoon Ginger-garlic paste
1 grated Onion
1 Tomato crushed
1 cup Yogurt
2 – 4 spoons of Almond paste
2 Green chilies grated
2 Bay leaves
A pinch of Turmeric
3 Cardamom crushed
Salt to taste
Sliced almonds and raisins to garnish

Method:

1. In a wide wok, heat oil and add the bay leaves plus cardamoms.
2. Now add chillies, ginger-garlic, tomato and onion pastes. Fry real good, till the raw odor leaves the pan.
3. Now add chicken, salt and turmeric . Cover and cook briefly.
4. Followed by almonds paste and yogurts , cook over low-medium heat.
5. Once the meat is tender, add the eggs and fried raisins and nuts, remove from heat.
6. Serve to go with your roti or nan .

22/08/2015

Hyderabadi Shami Kabab by Royal Caterers.

Ingredients:
1) 500 gms kheema without fat
2) 2 tbsp chana ki dal, washed and soaked in water for ½ hour
3) 10 flakes garlic
4) 1” piece ginger
5) 1 tsp garam masala
6) 2 elaichi
7) 2 pieces dalchini
8) 3 lavang
9) 1 tsp dhania jeera powder
10) 1 egg
11) Pepper
12) Chilli powder
13) A handful of kothmir and pudina, chopped
14) The juice of ½ a lemon
15) Ghee or refined oil for shallow frying
!6) 1 onion minced
17) Salt to taste

Method:
To the washed and drained kheema, add the chana dal, sabut masala, 1 cup warm water salt to taste and then cook till dry. Remove from heat and add ginger, garlic, pepper, chilli powder, dhania and jeera powder. Grind to a fine paste and then form into a dough.

To the minced onion, add the finely chopped pudina, kothmir, lime juice and salt to taste.

Beat the egg lightly. Divide the dough into lemon-sized balls. Flatten each ball in the palm of your hand and stuff with a little of the onion mixture. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns pink.

Serve hot.

Address

# 18-1-350/A/35/B/2, Gulshan-E-Iqbal Colony, Phoolbagh, Chandrayangutta
Hyderabad
500053

Telephone

9010854447

Website

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