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Sheer Korma

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Sweets
Region : Hyderabad
Ingredients :
Vermicelli
-
100gms
Milk
-
1.5litre
Sugar
-
250gms
Chopped cashew nuts
-
50gms
Chopped almonds
-
50gms
Chopped dates
-
50gms
Powdered cardamom
-
6nos
Butter 
-
4tsp
Water
-
250ml 
Method of Preparation : 

Fry nuts in 2tsp butter till light golden colour, drain and keep aside. Fry vermicelli in the remaining butter until golden brown. Make a sugar syrup (one string consistency). 
Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts.
Serve hot or refrigerated

Shahi Tukre


Ingredients :
Slices of bread 
-
4nos
Condensed milk
-
6tbs
Milk
-
1/2litre
Ground cardamom seeds
-
1/2tsp
Nutmeg
-
1/4tsp
Almonds
-
15gms
Pistachios
-
15gms
Charoli
-
15gms
Walnuts
-
15gms
Cashew-nuts
-
15gms
Raisins -
-
15gms
Method of Preparation :
Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil.

Nawabi Pulao (Hyderabadi Meal)

http://www.famousinindia.com/images/nawabi_pulao.jpg

Ingredients:


Chicken
-1/2 kg
Mutton
-1/4 kg
Curd
-1 cup
Milk
-1 cup
Rice
-1/2 kg
Eggs
-2
Onions
-3
Shelled green peas
-1/2 cup
Pod garlic
-1 
Big piece of ginger
-1 
Rose water
   
Oil
-for frying 
Salt-to taste 
Method:
Wash rice and soak in water for 15 minutes. Cook it with salt and water.
Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only 1/3 of the gravy is left.
Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add  1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arranged alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven and cook until the rice grains are separate. Serve garnished with fried onions, quartered hard, boiled eggs and boiled green peas.

Haleem

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIaHsRjQRH0vnqRj8Aqq4ndQhM3-GOCAy_aXL6kXHBRzcOKmDrxY-MmDAlkPOAAx41kQ5PCJAPC5VkcUaLCh-_TqxveODuiyPEbHRhGh7GW5mirUtctNuXe30rRTnf0HHFUK5eEueI32l/s320/Hyderarab+oct+07+015.jpg

Ingredients :
Wheat (whole)
-
200gms
Boneless Mutton
-
300gms
Green Chillies
-
20gm
Ginger
-
2"piece
Garlic
-
6-8 flakes
Ghee
-
100gms
Sliced onions
-
3 medium
Turmeric
-
1/2tsp
Garam Masala
-
2tsp
Salt-to taste
Method of Preparation : 
Clean wheat and soak in water for 2 hours. Grind ginger, garlic and chillies to a fine paste.
Clean and slice mutton into small pieces. Marinate mutton pieces with half quantity of ground paste and salt for 1 hour. Pressure cook the soaked wheat and marinated meat till done. Mince and grind to a fine paste.
Heat ghee in a pan and saute onions till brown. Add turmeric, garam masala, salt and remaining ground paste and keep stirring occasionally on a low flame till the mixture leaves the sides of the pan. Adjust seasoning and serve hot

Mirch Ka Salan

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9GCKj9g9IBmDnjjZ7if2qrZk4BebxKlt053ZeA6H6qjHAxRdQlrbbj9sbe7NL1PYTiWMuWQnFP2ygul4sERwHjaBY_MY_i6jrfMK0box8LX8DzP5LvrVfqzzEjtXJGBi95nkqAyWimHf/s400/mirchi+ka+salan.JPG

Ingredients :
  
Green chillies
-
250 gms
Oil
-
50 ml 
Tamarind pulp
-
30 gms 
Beaten yogurt
-
100 gms
Lemon juice
-
2 tbsp 
Salt
-
to taste
Roasted onions
-
250 gms 
Roasted peanuts
-
35 gms 
Grated coconut
-
35 gms 
Ginger
-
10gm
Garlic
-
10gm
Sesame seeds
-
5gm 
Chopped coriander leaves
-
a sprig
Method:
Grind roasted onions, peanuts, coconut, ginger, garlic and sesame seeds to a fine paste.
Heat oil and deep fry green chillies, remove and keep aside. Fry the ground paste in the same oil by stirring continuously. Pour little water at regular intervals while frying the paste. Stir well by adding yogurt, lemon juice and salt. Add tamarind pulp and stir well until the gravy is of sauce consistency.
Add fried chillies. Bring to a boil and remove from fire. Garnish with chopped coriander leaves and serve hot with biryani.

Lamb Biryani

http://indianfood.indianetzone.com/images/124.jpg



Ingredients : 
Sliced lamb
-
500gms
Basmati rice
-
500gms
Water
-
as required
Mace powder
-
1/2tsp
Green cardamom
-
4nos
Black cardamom
-
4nos 
Cloves
-
4nos
Bay leaves
-
5
Oil
-
200ml
Sliced onions
-
50gm
Ginger-garlic paste
-
5tsp
Salt
-
2tsp
Chilli powder
-
2tsp
Water
-
1litre
Brown onion paste
-31/2tbs
Saffron
-a few strands
Sliced onions
-60gms (fry the onions till brown and keep aside)
For the covering:
Flour
-1/2cup
Butter-100gms
Method of Preparation : 
Wash and soak rice in water for one hour. Drain and boil in sufficient water with mace powder, green and black cardamom, clovesand bay leaves till three-fourth done. Remove from heat, drain and keep aside.
Heat oil in a pan and fry sliced onions till brown. Saute by adding ginger-garlic. Put the lamb pieces and fry for about 10 minutes. Add salt, chilli powder and water and cook for about 20 to 25 minutes on medium heat. Stir in the brown onion paste and cook till the lamb pieces are tender and the curry thickens. Remove from heat.
Mix butter and flour. Knead to a smooth soft dough by adding enough water. 
In an oven proof vessel place alternate layers of rice and lamb curry. Sprinkle saffron and browned onions. Seal the vessel with the prepared dough and place in a moderately hot oven (150oC to 175oC) for 20 minutes or till the covering is cooked.

Hyderabadi Samosa

http://bengalicuisine.files.wordpress.com/2008/09/suma_chickenkheema-and-chicken-samosa2.jpg


Region :Hyderabad
Ingredients :
For the dough :
Flour
-
500gm
Salt
-
1/2tsp
Ginger juice
-
1tsp
Garlic juice
-
1tsp
Ghee
-
3tbs
Milk-1cup
For the Mince :
Minced chicken
-
500gm
Ginger-garlic paste
-
1tbs
Minced onion
-
2nos (large)
Ghee
-
2tbs
Coriander leaves
-
a handful Chopped
Mint leaves
-
1tsp
Groundnut oil
-
for frying
To be ground :
Green chillies
-6nos
Peppercorns
-5
Coriander seeds
-1tbs
Cumin seeds
-1/2tsp
Cinnamon
-a small piece
Green cardamom-4nos
Method of Preparation : 
Grind all the ingredients to be ground to a fine paste and keep aside. Boil the mince with ginger-garlic paste and salt till done. 
Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside.
Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the milk, ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.
Divide the dough into 6-8 portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil.

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