hyderabadi-khana.blogspot.com

Hyderabadi Cuisines

Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy. Hyderabadi Pucci (Chicken) Biryani. Wednesday, April 25, 2007. Minced mutton (kheema) - 500gms. Cubed mutton liver - 200gms. Chopped tomatoes - 450gms. Ginger-garlic paste - 1tsp. Red chilly powder - to taste. Turmeric powder - 1/4tsp. Finely chopped onions - 50gms. Garam masala - 2gm. Salt - to taste. Chopped coriander - 1sprig. Method of Preparation :. Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy). Leg of lamb - 2nos (1.5kg). For the marinade :.

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Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy. Hyderabadi Pucci (Chicken) Biryani. Wednesday, April 25, 2007. Minced mutton (kheema) - 500gms. Cubed mutton liver - 200gms. Chopped tomatoes - 450gms. Ginger-garlic paste - 1tsp. Red chilly powder - to taste. Turmeric powder - 1/4tsp. Finely chopped onions - 50gms. Garam masala - 2gm. Salt - to taste. Chopped coriander - 1sprig. Method of Preparation :. Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy). Leg of lamb - 2nos (1.5kg). For the marinade :.

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1 hyderabadi cuisines

2 blog archive

3 kheema liver masala

4 chicken korma

5 hyderabadi lukhmi

6 mirch ka salan

7 shahi tukre

8 sheer korma

9 avakai pickle

10 mutton biryani

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Hyderabadi Cuisines | hyderabadi-khana.blogspot.com Reviews

https://hyderabadi-khana.blogspot.com

Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy. Hyderabadi Pucci (Chicken) Biryani. Wednesday, April 25, 2007. Minced mutton (kheema) - 500gms. Cubed mutton liver - 200gms. Chopped tomatoes - 450gms. Ginger-garlic paste - 1tsp. Red chilly powder - to taste. Turmeric powder - 1/4tsp. Finely chopped onions - 50gms. Garam masala - 2gm. Salt - to taste. Chopped coriander - 1sprig. Method of Preparation :. Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy). Leg of lamb - 2nos (1.5kg). For the marinade :.

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hyderabadi-khana.blogspot.com

1

Hyderabadi Cuisines: Avakai Pickle

http://hyderabadi-khana.blogspot.com/2007/04/avakai-pickle.html

Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy. Hyderabadi Pucci (Chicken) Biryani. Wednesday, April 25, 2007. Welcome to the land of Telugu and the Chillies. The pickles of Telangana are as famous as the Pride of the Telugus themselves. The range of pickles found here are just amazing, any vegetable or meat can be converted into a pickle. The ingenuity of the people here is such that they make pickle of egg, and believe me its delicious! The preparation, storage and the taking out of the pickles is ...

2

Hyderabadi Cuisines: Kheema

http://hyderabadi-khana.blogspot.com/2007/04/kheema.html

Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy. Hyderabadi Pucci (Chicken) Biryani. Wednesday, April 25, 2007. 8226; 1 lb Minced meat. 8226; 1 tsp Turmeric powder. 8226; 1 Cup chopped white cabbage. 8226; 1 Cup chopped carrots. 8226; 1 Cup chopped celery and leaves. 8226; 3 Onions. 8226; Few Green chilies. 8226; 2 tsp Grated ginger. 8226; 1/2 tsp Grated garlic. 8226; 3 tbsp Vegetable oil. 8226; Heat oil and fry the meat until it is well done. Keep it separate. Subscribe to: Post Comments (Atom).

3

Hyderabadi Cuisines: Malai Korma

http://hyderabadi-khana.blogspot.com/2007/04/malai-korma.html

Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy. Hyderabadi Pucci (Chicken) Biryani. Wednesday, April 25, 2007. 8226; 2 cups Malai (thick top cream of milk). 8226; 2 Onions (finely cut into pieces). 8226; 1 Tomato (finely cut into pieces). 8226; 10 flakes Garlic. 8226; 1" piece Ginger (peeled). 8226; 5 green Chilies. 8226; 1 tbsp Coriander leaves (finely cut into pieces). 8226; 1/4 tsp Turmeric powder. 8226; 10-12 Cashew nuts (broken into pieces). 8226; 3 tsp Ghee. 8226; Malai Korma is ready.

4

Hyderabadi Cuisines: Sheer Korma

http://hyderabadi-khana.blogspot.com/2007/04/sheer-korma.html

Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy. Hyderabadi Pucci (Chicken) Biryani. Wednesday, April 25, 2007. Milk - 1.5litre. Chopped cashew nuts - 50gms. Chopped almonds - 50gms. Chopped dates - 50gms. Powdered cardamom - 6nos. 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). Serve hot or refrigerated. Subscribe to: Post Comments (Atom).

5

Hyderabadi Cuisines: Mutton Paalak Curry

http://hyderabadi-khana.blogspot.com/2007/04/mutton-paalak-curry.html

Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy. Hyderabadi Pucci (Chicken) Biryani. Wednesday, April 25, 2007. 8226; 1 kg Mutton. 8226; 4 Onions. 8226; 10 tsp Spinach. 8226; 2 tsp Green chillies. 8226; 6 tsp Red chillies. 8226; Coriander leaves. 8226; 2-3 tbsp Oil. 8226; Salt to taste. 8226; Fry the onions and green chillies in oil till the former become brown in color. 8226; Now add mutton. 8226; Mix ginger, garlic, red chillies and salt. 8226; Put the lid over the pan and allow it to cook.

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Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy. Hyderabadi Pucci (Chicken) Biryani. Wednesday, April 25, 2007. Minced mutton (kheema) - 500gms. Cubed mutton liver - 200gms. Chopped tomatoes - 450gms. Ginger-garlic paste - 1tsp. Red chilly powder - to taste. Turmeric powder - 1/4tsp. Finely chopped onions - 50gms. Garam masala - 2gm. Salt - to taste. Chopped coriander - 1sprig. Method of Preparation :. Hyderabadi Dum Ki Raan (Lamb Meg Roast Spicy Gravy). Leg of lamb - 2nos (1.5kg). For the marinade :.

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