biryani

Basic How To: Ginger-Garlic Paste Ginger-garlic paste is one of the most basic and essential ingredients in almost every Indian kitchen and most used in Hyderabadi cuisine. It is used in most of the non-vegetarian preparations and a few of the vegetarian dishes as well. Every kitchen in India might have container of ginger-garlic paste stored in the kitchen. Ginger and peeled garlic pods I usually make ginger-garlic paste in large amounts and store it in the freezer in several small plastic boxes. I keep one box in the refrigerator and store the rest in the freezer. As it finishes with daily use in cooking, I take out an another box from the freezer compartment and again store it in the refrigerator, where it thaws and is ready to be used again. This is how I prepare and store the ginger-garlic paste for my daily cooking. I get many queries from my readers about the procedure to prepare Ginger-Garlic paste, so that gave me an idea to start a series on Basic How To's . You can find ...

Tomatoes are rich in Lycopene. And a very important ingredient in an Indian kitchen. Fresh Tomatoes This One-Dish meal is healthy and nutritious, and a hit with kids. When you feel tired and do not feel like being in the kitchen for a long time, this recipe goes well, as it does not need any accompaniments, and you can prepare this in a jiffy. You will love it. Comfort food it is! Try it out, and enjoy. Chatpata Tamatar Chawal - Spicy Tomato Rice Serves: 5 Ingredients: Rice - 4 cup Tomato - 6 medium Tomato paste - 2 tbsp Ghee - 1 tbsp Split Black gram/Urad Dal - 1 tbsp Split Bengal gram/Chana Dal - 1 tbsp Small Green chillies - 8, finely chopped Red Chilli powder - 1/2 tsp Yellow Onion - 4, medium Turmeric - 1/4 tsp Salt - To taste Method: 1. If you have left over plain rice then you can use it or else cook the 4 cups rice with about 2 tsp salt and keep aside. 2. Slice green chilles, onions, and tomatoes finely. 3. Heat ghee in a pan and add split black gram and bengal gram along with ...

I had learned this recipe during my college days in Hyderabad. I had found it very unique and delicious. I treasure this recipe. Its easy, simple and gets ready quite quickly. Enjoy the poori's with Rajma curry and you will never forget this dish for its good taste. Enjoy. Palak Poori - Unleavened Fried Indian Puffed Spinach Bread Makes approx 15 Pooris Ingredients: Wheat flour (Durum Atta) - around 2 cups (You can even use Refined flour/All-Purpose flour if you wish) Spinach (fresh or frozen) - 300 gms Yellow Onions - 1 small, chopped Milk - as needed Salt - to taste Small Green chilli - 4, chopped Canola Oil - to deep fry poori's Palak Poori served hot with warmed Rajmah (Red Kidney Bean) Curry Method: Heat oil in a pan and saute the onions till soft. Add spinach and green chillies, salt and cook well till dry (It is important that the it is pretty dry after you cook it as if left watery, you will not be able to make a proper dough later) Puree into a paste in a food proc...

A warm welcome to everyone on my blog! This is my first post, and I start this blog attempting to make an insight into the method of home-style cooking in the Hyderabadi households for the whole world, and to make friends in the blogging world, which I loved since I had started to read recipe blogs of different people, who share interests like me, love to cook food and discover new ways of cooking food. Chicken croquettes are loved by everyone, and is a hit with children and adults too. This recipe is an appetizer specifically, but you can have it anytime, as you want. Its an easy recipe that gets prepared in a jiffy and it tastes like melted cheese once you bite into it. Serve these hot as soon as you prepare them as they do not taste very good when cold. Enjoy them along with any of your favourite sauces. You will definitely love them. Chicken Croquettes Chicken Croquettes Ingregients: Shredded cooked Chicken - 1 cup All-Purpose flour/Maida - 4 tbsp Butter - 1 tbsp Milk - 1/2 cup Egg...