Preview: Hyderabadi Biryani - Famous Delicious Hyderabadi Biryani Recipies
Hyderabadi Biryani - Famous Delicious Hyderabadi Biryani RecipiesHyderabadi Biryani is a world Famous Biryani with lots of Taste and Delicacies. Hyderabadi Biryani gives a delicious experience to our Hyderabadi taste.Updated: 2012-02-03T21:57:59.812-08:00
Dahi ki kadhi Recipe - Hyderbadi Special Dahi ki kadhi Salan for Everyone 2012-02-03T21:57:59.830-08:00 Dahi ki kadhi Recipe - Hyderbadi Special Dahi ki kadhi Salan for Everyone (image) Ingredients: 2 cups yogurt 1 onions 4-6 green chilies 1/4 tbsp Turmeric powder 1 tbsp Ginger paste & Garlic paste Salt to taste 3 tbsp Besan (Gram Flour) 5-6 Curry leaves 2 - 4 Garlic Cloves For Roasted and Ground Masala 1 tbsp Cumin seeds (zeera) 1 tbsp Mustard seeds (rai) Ingredients for pakoda: 1 cup Besan (Gram Flour) 1 tbsp Red Chili 1/4 tbsp Turmeric powder 1/2 tbsp Soda Powder 1 tbsp Ginger paste & Garlic paste Coriander leaves (finely chopped) Mint leaves (finely chopped) Salt to taste 1 cup oil For seasoning (Baghar) 4 tbsp Oil 1 tbsp Cumin seeds (Zeera) 1 tbsp Black mustard seeds (Rai) 2-4 Garlic Cloves (optional) 2 Dried Red chilies (optional) Method For roasted and ground masala In a large non-stick saucepan/Khadhai at medium heat, Add Cumin seeds, black mustard seeds and fry without oil for 1 minute-or till slightly darker in color and then grind into a fine smooth powder keep aside. Then Grind the green chilies into fine paste. In a large bowl add the yogurt; beat it with the spoon or a whisk to make it smooth Then in a small cup add water mix Besan flour without lumps Pour over into the yogurt mix it well without lumps Add fine Green chili paste powder and zeera and rai powder, Add ginger & garlic paste, turmeric powder, salt, and mix it well. In a large cooking bowl pour yogurt mixture over a tea net to trap all of the loose mixture Into the blow then add sliced onion, green chilies, curry leaves and garlic cloves leave it for low heat till its thick paste. Stir often to prevent burning, if required, sprinkle a little water/Besan from time to time prevent from burning. Method for the Pakoda, In a bowl add Besan, red chili powder, turmeric powder salt, soda powder, mix the dry Ingredients well add water mix to form a thick, smooth batter, add ginger paste & garlic paste, coriander & mint finely chopped mix well. Meanwhile in a saucepan add oil at medium high heat, Let batter fry until it is golden brown, about 3-5 minutes. Then after pakoda is done add into the Yogurt batter. Then for Baghar Add cumin seeds, black mustard seeds, after few seconds add garlic cloves (optional) & dried red chilies (optional) stir for few seconds remove from the heat. Then pour the Baghar over and let it cook for 5 minutes & remove from the heat. Enjoy it..!!! Serve with Plain rice / Talwa ghost/chicken ka salan/ Roti.
Makar Sankranti Recipes 2012, Indian Recipes 2012 Online 2012-01-07T01:21:19.768-08:00 Makar Sankranti marks the onward journey of the sun into the northern hemisphere, which signifies the onset of Uttarayana Punyakalam. It is believed that a person who dies on this auspicious day of Makar Sakranti is rid from the cycle of birth and death and attains Moksha, where his soul is unified with the almighty. Like is the case with very auspicious Indian day, Makar Sankranti is also associated with delicious tasty recipes. Most of these recipes are made from sesame (til) seeds and rice. Sesame seeds contain lots of oil and hence acts as a softener. The use of these seeds in sweets is healthy and their exchange signifies warmth, love and tenderness. Til Ke LadooEasy to make, tasty and crispy, til ke ladoos are a favorite with people of all ages. The crunchy sesame seeds melts in the sweet jaggery syrup, harmoniously in the mouth!!!Til Ke Ladoo Khichdi This is a common dish made in almost all households in India. The turmeric powder used for this dish is supposed to have healing properties and ginger helps in the functioning of the digestive system. Khichdi Til Poli This is a south Indian dish. The dough is kneaded with the sesame seeds and fried. They are delicious, crisp and crunchy. Til poli is rich in vitamin b and provides essential fatty acids.Til Poli Pongal Pongal is a very famous south Indian dish. It is named so, after the harvest festival of south india. Pongal is perfect blend of rice, jaggery, cashew nuts and coconut.Pongal Til Burfi This is a dish of the Maharashtrian Cuisine. Til Barfi is one of the primary dishes of Makar Sankranti. It is very nutritious as the groundnuts provide strength and the sesame seeds keeps the body warm during the winter chills.Til Burfi[...]
Bakrid Recipes for Boti Kebab, Bakrid Eid 2011-2012 Recipes Online 2011-10-16T23:17:22.773-07:00 Bakrid Recipes for Boti Kebab, Bakrid Eid 2011-2012 Recipes Online (image) Ingredients: • 200 gms Meat (Lamb) • 1/2 Cup curd • 2 Ginger • 5 Garlic flakes • 1 Large onion • 1 tsp Coriander powder • 5 tsp Red chilli powder • 1/2 tsp Turmeric powder • 1/2 tsp Cumin seed powder • 6 Cloves • Salt to taste How to make Boti Kebab: • Wash the meat and cut into cubes. • Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture. • Marinate the meat cubes in this mixture for 1 hour. • Stick the meat onto skewers. • Grill it for 20 minutes. • Garnish it with onions.
Hyderabdi Haleem, Hyderbadi Biryani,Hyderabadi Style, Hyderabadi Women, Hyderabadi Dating 2011-09-07T12:48:19.632-07:00 Hyderabdi Haleem, Hyderbadi Biryani,Hyderabadi Style, Hyderabadi Women, Hyderabadi Dating Ingredients: Boneless Meat cubes 1/2 kg ( dont remove fat from meat)Cracked Wheat: 1 cupChana daal: 30grUrad daal 60grThoor daal 25grCurd : 1 cupGinger& garlic paste 1 tspGhee : ½ cupLemon :1Coriander leaves : 1/2 cupMint leaves : 1/2 cupPepper corns 1 spoonOil 2 tblspChilli powder 1 spoonGreen chillis 3Cloves 6Cinnamon 1"Cardamoms 4Star Anise 1Turmeric powderSaltFried onions 1 tbspCashews 50 grAlmonds 10 (optional) 1. Soak cracked wheat for 2 hours.drain.In a pan boil cracked wheat with lots of water untill the cracked wheat become tender and mushy.2. Wash and soak the letils for 30 mints.Cook the lentil in pressure cooker. and make it past with the help of grinder. 3. Heat Oil in a pan. add cinnamon, coves, cardamom, star anise fry a while then add meat, chillies, red chilli powder, ginger garlic past, turmeric and salt. close the lid and cook on medium heat till the mutton turns tender.Now grind the cooked meat in a food processor. Now mix the wheat grains with the groung meat and mix well. Stir continuously so that both are mixed properly. 4. Heat oil in pressure cooker, fry the cashews and onions and keep it aside. In the same oil add the gound meat&wheat past, pepper corns, salt, chilly powder, mint leaves, coriender leaves, lentil past and curd mix it well add one glass of water, lock in the lid. cook till the pressure cooker reaches 2 wishesl. Switch off the stove. Let the pressure drop naturally. Later open the lid. Now haleem almost ready, fellow the final importent step: 5. Switch on the stove, put the cooked haleem on stove and mix it well. pour ghee spoon by spoon on haleem and stir continuously (otherwise it will burn) till 10 mints. finally mix the nuts and onions. Serve Sprinkle with lemon juice.[...]
Cucumber Chicken Pita Sandwiches, Sandwich Recipes Online 2011-01-25T02:38:00.441-08:00 Cucumber Chicken Pita Sandwiches, Sandwich Recipes Online The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cucumber Chicken Pita Sandwiches Recipe. Enjoy tasty Middle Eastern food and learn how to make Cucumber Chicken Pita Sandwiches. This refreshing sandwich recipe is a great choice for sweltering days when it's just too hot to cook. Simply top off a pita round with traditional ingredients like chicken, lettuce, and tomato, then dress with a creamy homemade yogurt and cucumber sauce. The dressing can be made ahead and chilled for up to six hours, so it's also a great idea for summer parties. Ingredients 1/2 cup plain yogurt 1/4 cup finely chopped cucumber 1/2 teaspoon dried dillweed 1/4 teaspoon dried mint, crushed 4 large pita bread rounds 4 lettuce leaves 6 ounces thinly sliced fully cooked chicken breast 1 small tomato, thinly sliced 1/3 cup crumbled feta cheese Directions 1. For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint. Set aside. 2. For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately. Makes 4 servings. 3. Make-Ahead Tip: Prepare dressing; cover and chill up to 6 hours. Recipe source BHG.com
Baklava Recipe, Baklava Arabian Sweet Recipe, How to make Baklava Sweet 2011-01-19T02:35:00.598-08:00 Baklava Recipe, Baklava Arabian Sweet Recipe, How to make Baklava Sweet (image) This is a baklava recipe with cinnamon, walnuts and honey and filo pastry sheets. Ingredients - Makes about 20 slices
4 x 150g pkt walnuts, chopped 2 1/3 cups (300g) caster sugar 1 tsp cinnamon 20 sheets filo 80g butter, melted 1 1/2 cups (375ml) water 2 cinnamon sticks 1 tbs lemon juice 1/4 cup (60ml) honey Preparation Preheat oven to 180°C. Spray a 20cm x 30cm slab pan with oil. Combine 4 x 150g pkt walnuts, chopped, 1/3 cup (80g) caster sugar and 1 tsp cinnamon. Use 20 sheets filo and 80g butter, melted. Make 4 stacks, layer 5 sheets per stack, brushing layers with butter. Put a stack in pan. Top with one-third of walnut mixture. Repeat layers, finishing with filo. Cut into four. Bake for 25-30 minutes. Stir 2 cups (220g) caster sugar, 1 1/2 cups (375ml) water, 2 cinnamon sticks, 1 tbs lemon juice over low heat until sugar dissolves. Bring to boil, add 1/4 cup (60ml) honey. Remove sticks. Pour over hot slice and cool.
Ahweh Arabi (Lebanese/Turkish Coffee) - Arabian Drinks Online Recipe 2011-01-15T02:32:00.166-08:00 Ahweh Arabi (Lebanese/Turkish Coffee) - Arabian Drinks Online Recipe (image) Ahweh Arabi (Lebanese/Turkish Coffee) is famous around the world.
Ingredients: 1 demitasse cup of water 1 1/2 teaspoon sugar 1 heaping teaspoon finely powdered coffee (not instant) Preparation: 1 Measure water and sugar in Rakweh (Turkish Coffee Maker). 2 Dissolve the sugar in the water by bringing the mixture to a boil stirring constantly. 3 Remove from heat and stir in coffee. 4 Return to heat and bring slowly back to a boil. When the coffee begins to rise up remove from heat. When foaming recedes return to heat and bring back to a boil. Repeat this procedure three times . The goal is to get maximum coffee flavor without over boiling. There should be a thick sediment on the bottom and a brown froth on the top. Best way to Drink: Serve the coffee by pouring gradually into each cup to evenly distribute the sediment. You should buy a Rakweh (Turkish Coffee Maker - from a middle eastern shop) and adjust the recipe to serve more people.
Special Moroccan Mint Tea - How to Make Moroccan Mint Tea Arabian Drink 2011-01-11T01:50:00.419-08:00 Special Moroccan Mint Tea - How to Make Moroccan Mint Tea Arabian Drink The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Mint Tea recipe. Enjoy tasty Middle Eastern Cuisine and learn how to make Moroccan Mint Tea. Cook Time: 10 min Level: Easy Yield: 1 quart tea Ingredients 4 teaspoons Moroccan or green tea leaves 24 fresh spearmint leaves, plus more for garnish 4 to 5 tablespoons sugar, or to taste 1 quart boiling water Directions Bring a kettle of water to a boil. Add boiling water to a teapot that holds about 4 cups water, and swirl to warm. Discard the water and add the tea, 24 mint leaves, and sugar to the teapot. Pour the quart of boiling water into the teapot and swirl once or twice to dissolve the sugar. Allow the tea to steep for 5 minutes. Pour the tea through a strainer into small decorative Moroccan glasses or teacups. Garnish each with several fresh mint leaves.
Lebanese Recipe Online - Couscous With Garbanzo Beans and Golden Raisins Recipe 2011-01-09T01:50:05.044-08:00 Lebanese Recipe Online - Couscous With Garbanzo Beans and Golden Raisins Recipe The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous With Garbanzo Beans and Golden Raisins recipe. Enjoy tasty cooking recipes and learn how to make Couscous With Garbanzo Beans and Golden Raisins. Prep Time: 20 mins Total Time: 31 mins Ingredients: 2 cups water 1 lemon 2 tablespoons garlic oil 1/2 teaspoon ground cinnamon 1 cup couscous 1 (15 ounce) can garbanzo beans, rinsed and drained 1/2 cup golden raisin salt and pepper Directions: 1 Finely grate peel from lemon to equal 1 1/2 tsp, set aside. 2 Squeeze 2 TBsp juice from lemon. 3 Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan. 4 Bring to boil, simmer 1 minute. 5 Remove from heat. 6 Stir in couscous. 7 Cover and let stand about 5 minutes, until water almost absorbed. 8 Mix in garbanzo beans, golden raisins, and reserved lemon peel. 9 Cover and let stand 5 minutes longer. 10 Fluff couscous with fork. 11 Season to taste with salt and pepper. 12 Transfer to bowl and serve. More Couscous Recipes: Roasted pumpkin couscous Moroccan-style couscous with roast beef Moroccan honey chicken with couscous Herbed couscous Couscous 'N' Garlic Shrimp Roast vegetable couscous Save and share Couscous With Garbanzo Beans and Golden Raisins Recipe
Famous Samosa Chat, Samosa Chat Recipe Online 2011-01-02T10:55:00.581-08:00 Famous Samosa Chat, Samosa Chat Recipe OnlineSamosa Chat is one of the favourite chaat recipes. It is the most popular chat recipe in all over India. There are very different ways of cooking Samosa Chaat recipe. I have also a very simple and different style of making it.Samosa Chat can be healthy and delicious recipe if you collect all the ingredients suggested by me. It will take less time if you bring all the ingredients ready-made for the Samosa Chat recipe.Samosa Chat Ingredients:Murmure 50gmChopped tomato 2 pieces2 onions choppedSoaked Mung bean 1 cupAloo Bhujia (sev) 25gmGarnished coriander leaves 1 spoonGarnished Pudina leaves 1 spoonChopped Green Chili 4 piecesLemon Juice 2 spoonsChaat Masala 1 spoonDahi (yogurt) 1 cupCoriander chutney 2 spoonPudina Chutney 2 spoonTomato Chutney 2 spoonTamarind chutney 2 spoon4 SamosasRed Chilli powder ½ spoonMungfali 50gmSaltBuy all the above mentioned ingredients for Samosa Chat recipe from your nearest market.Collect all the ingredients for Samosa Chat. These should be garnished and chopped according to their own value.Mix all the ingredients of Samosa Chaat except Samosa, masala, Dahi and all types of Chutney.Bring out all the ingredients of Samosa. Make it blank. Keep it separate. Now, fill all the mix ingredients in the blank Samosas.Finally, Samosa Chaat is ready. Keep it in a deep plate. Cover it with the Dahi and all types of chaat masala. Now, add all types of Chutney on the Samosa Chaat. Add salt also according to your taste.There is not to heat or cook anything for the Samosa Chaat recipe. It is ready-made Samosa Chat. Taste of the chaat is like never before. The chat is made by nutrition ingredients.[...]
Kala Bhaat Online Cooking Indian Recipe 2010-12-31T10:51:00.122-08:00 (image) Kala Bhaat Online Cooking Indian Recipe If you know even a little bit of Marathi, the first question you are going to ask me is - "How come your Kala(black) bhaat is yellow?" :-D I know it. but this is the exact question I have been asking my aunt ever since I tasted it first - which was many years ago. Well, here's the deal. The main flavor associated with this rice is "Goda Masala" which is also known as "KaLa Masala". I have read some debates on the blogs about how goda masala is different than KaLa Masala. and as luck would have it, right now , I have both Goda Masala from Mumbai and KaLa masala from Marathwada region. but the term "Goda" or "KaLa" is used interchangeably in my family, for that Maharashtrian spice mix without onion or garlic. So in my family, Goda masala IS KaLa Masala. So instead of calling "Goda Bhaat" which would indicate sugary rice, we probably got the name "KaLa bhaat". Are you thoroughly confused yet? :-D Kala Bhaat Spicy Rice Ingredients 1 1/2 cup basmati rice, washed & drained 1/2 cup green peas, (fresh or frozen) 3 cups warm water salt to taste 1 tsp chili powder 1 tbsp toop/ghee/clarified butter Tempering 1 tbsp oil 3-4 star anise/baadiya 1/2 tsp mustard seeds 1/4 tsp asafoetida 1/2 tsp turmeric powder 1 tbsp Goda Masala Garnish 2 tbsp chopped cilantro/coriander leaves 2 tbsp fresh coconut Suggested Accompaniment Toop/Ghee/Clarified Butter Maththa/spicy buttermilk Jilbi/Jalebi Method 1. Heat oil in a heavy bottomed saucepan. Add the tempering ingredients. 2. Saute for 2 minutes. Add drained rice and peas. Saute for 30 seconds. 3. Add chili powder, warm water and salt. Bring to boil. 4. Switch the gas to low. Partially cover the pan. Let it cook for 15 minutes or till rice is cooked. 5. Drizzle some ghee/clarified butter. Switch off the gas. 6. Keep it covered for 10 minutes. 7. Serve hot with maththa (spicy buttermilk) and jilbi/jalebi. Note - 1. If you like you can add more vegetables like potatoes, cauliflower etc. 2. Use good quality/fresh goda masala for the best results as the flavor is directly dependent on this masala.
Coconut rava ladoo Online Recipe for Sweets 2010-12-21T10:50:00.343-08:00 (image)Coconut rava ladoo Online Recipe for Sweets Ingredients1 cup fine rava (dry roasted chiroti rava) 1/2 cup dry coconut powder 1 cup sugar Ghee - as per requirement 1/2 tsp Cardamom powder Few cashews broken into small pieces Few dry grapes Grind the rava and sugar together in the mixie to get a fine powder. Roast the cashews in little ghee and add it to the powder. Add dry grapes and cardamom powder. Heat about 2 tbsp ghee and fry the dry coconut powder till it changes colour to golden brown. Add this also to the rava mixture. Melt ghee (you will require between 1/4 cup to 1/2 cup, depending on how you prefer it) and mix well. If you dont like much of ghee, you can sprinkle little milk to help in making ladoos. Make small round balls. Quick coconut rava ladoo ready.
Aloo Tamatar Subzi - Curried Potatoes In Tomato Sauce Online Recipe 2010-12-15T10:46:00.305-08:00 Simple,comforting and flavorful – is how I would describe today’s vegetarian dish with overtones of North Indian style of cooking.I learnt this recipe during my college days from one of my numerous North Indian friends who would bring it in her tiffin dabba with rotis.I reminse the days when we would swap our tiffin dabbas and how I'd lap up delicious North Indian fare like stuffed paranthas and chole while my friends would relish our South Indian tiffins like masala dosas,idlis and garellu.I always tried out different combinations of a particular dish(which is new to me) using different spices with recipes like curried baby potatoes and aloo palak and finally settle for one which is suited to my palate in terms of spice and flavor.North Indian cuisine calls for the use of less spice than our Andhra cuisine.If I feel that the flavor of a dish needs to be peped up a bit in terms of spice then I do make a subtle change without playing too much with the ingredients and cooking style of the authentic original recipe.The end result has never been disappointing so far and I always had my family and friends relish the food served to them..:)Aloo Tamatar Sabzi or Curried Potatoes in Tomato Sauce is very simple,everyday dish regularly cooked in many North Indian kitchens.Boiled potatoes are cooked in a spiced gravy of onions and tomatoes and it makes a great curry with rotis and chapatis.I also make this sometimes as an accompaniment to a subtle flavored rice or steamed white rice.Aloo Tamatar Subzi (Potato-Tomato Curry)Ingredients:4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)1 large onion chopped finely3 cloves garlic finely minced1" ginger finely minced1/2 tsp mustard seeds2 dry red chillis10-12 curry leaves2 green chilli slit length wise1 tsp red chilli pwd (adjust according to your choice)1 tbsp coriander pwd1/2 tsp cumin pwd1/4 tsp turmeric pwdsalt to taste3 medium sized tomatoes finely chopped1 1/2 tbsp oilchopped coriander leaves for garnish1 tsp jaggery or sugar (optional)Heat oil in a cooking vessel and add the mustard seeds and let them pop.Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.Now add onions,ginger and garlic and saute till the onions turn light brown.Add the green chillis and all the pwds.Combine.Add the tomatoes and stir fry till the oil seperates and it gets mushy.Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.Remove lid and cook further for another 3-4 mts stirring once in a while.Add salt and enough water to cover the potatoes.Bring to a boil and let it simmer on low heat till you get the desired curry consistency.Finally add the jaggery/sugar and combine.Turn off heat.Garnish with chopped coriander leaves.Serve hot with rotis/chapatis/steamed white rice.[...]
Teriyaki Chicken Thighs, Online Cooking Recipes 2010-12-07T10:44:00.517-08:00 Teriyaki Chicken Thighs, Online Cooking Recipes
(image) I wanted a quick and healthy meal for dinner. I found a tasty looking recipe on the Food Network by Ellie Krieger for teriyaki chicken thighs that looks simple and delicious. I adapted the recipe a bit by using chicken stock instead of dry sherry and added just a touch of sesame oil to the marinade for added flavor. They turned out tender and so flavorful and my entire family enjoyed them. I served this chicken with brown rice and roasted asparagus for a healthy and filling meal.Teriyaki Chicken Thighs: Adapted recipe by For the Love of Cooking.net Original recipe by Ellie Krieger on Food Network
Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours. Heat a large skillet over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Sprinkle the chicken with sesame seeds and serve immediately. Enjoy.
Zucchini Coins with Marinara and Parmesan - Online Cooking Recipes 2010-12-05T10:44:08.086-08:00 (image) This is my new favorite side dish or appetizer. I created these with some of the leftover marinara, panko crumbs, and Parmesan I used for the Chicken Parmesan I was making for dinner. The zucchini coins were simple and quick to make and tasted wonderful! I loved the flavors and textures of this dish with the soft zucchini and marinara sauce, the salty cheese, and the crispy panko. I will be serving these the next time I need an appetizer or nice side dish. Zucchini Coins with Marinara and Parmesan: Recipe and photos by For the Love of Cooking.net
Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray. Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs. (image)
Tomato Keema (Tomaito Kema) 2010-03-22T23:26:18.449-07:00 Ingredients
Instructions
Serving: 4 to 5 persons
Baingan ka Bharta (Bangan ka Bhurta) 2010-03-22T23:26:18.478-07:00 (image) Ingredients
Instructions
Tikka Boti (Tika Botti) Recipe 2010-03-22T23:26:18.498-07:00 (image) Ingredients
Instructions
Serving: 2 to 3 persons
Khubani ka Meetha (Khoobbani ka Mitha) Recipe 2010-03-22T23:26:18.518-07:00 (image)Ingredients
Instructions
Serving: 2-3 persons
Imli ki Chutney (Imlee ki Chatni) Recipe 2010-03-22T23:26:18.545-07:00 (image)Ingredients
Instructions
Raan Roast (Leg Piece Rost) Recipe 2010-03-22T23:26:18.562-07:00 (image)
COOKING DIRECTIONS
Pani Puri (Pane Pori) Gol Guppay Recipe 2010-03-22T23:26:18.583-07:00 INGREDIENTSPani (Spicy Water): 1 cup mint leaves (Pudina) 2 to 4 green chilies (adjust to taste) 3 tablespoons tamarind paste (Imli) 3 tablespoons lemon juice 1 teaspoon black salt 1 teaspoon salt (adjust to taste) 1/4 teaspoon ginger powder 1/8 teaspoon asafetida (Hing) 1 tablespoon roasted cumin seed powder 1 tablespoon sugar (adjust to taste) 1/2 teaspoon black pepper 4 cups water (adjust to taste) Puris (Golgappay): 1/4 cup All Purpose flour (Maida or Plain Flour) 3/4 cup fine Sooji (Semolina Flour) 1/2 cup water (as needed) COOKING DIRECTIONSPani (Spicy Water)Blend everything except the water together to make a fine paste. While blending, add water as needed to blend. Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed. After straining mix the paste with remaining water or adjusting to the taste. The pani (water) will taste best if refrigerated for a day.Dough for Puris Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris. Divide the dough into about 60 small balls. Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle.Place over a damp towel and cover with another damp towel. Do this for all 60 puris.TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides. Prepare Puris Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color. Start frying the puris, starting first with the puri you first rolled. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. Take the puris out and place over paper towel, so the excess oil is absorbed. TIP:When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel. Fry all the puris. They should be crisp and puff like a ball. Serve Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas. Finish by filling each puri with the spicy pani (water).[...]
Vegetable Cutlet (Vegitabal cutlit) 2010-03-22T23:26:18.598-07:00 (image)
COOKING DIRECTIONS
Moong Dal Crumpets (Mung Daal Crumpits) 2010-03-22T23:26:18.615-07:00 (image)
COOKING DIRECTIONS
|
|||||||||||||||||||
http://biryanihyderabadi.blogspot.com/rss.xml
Copyright 2006-2012 Feedage.com LLC
Privacy policy - Sitemap - Press - Terms of Service - Copyright information
Contact Us - About Us - Feedage - Search Engine Consulting
Language Detection Powered by
Privacy policy - Sitemap - Press - Terms of Service - Copyright information
Contact Us - About Us - Feedage - Search Engine Consulting
Language Detection Powered by