biryani

Murgh Qorma is one dish I and my family cannot live without, because we are pakka Hyderabadis at heart. Its Irf 's most loved dish. He will rate it ten out of ten all the time. The masala which forms the base of the gravy consisting of yogurt, ginger-garlic, groundnut, coconut and fried onions and cashew nuts,  chironji nuts and almonds, for this classic Hyderabadi dish is first braised/' bhun-na' until oil floats on top, a technique essential for Qorma preparation, and then in the end, water is added to give it a gravy consistency and the chicken is simmered on low in the creamy fragrant yogurt sauce. Qorma is usually had along with Naan or Rumali Roti . The bread is dipped into the warm sauce, and had with a few bits of Chicken in each morsel. A typical Hyderabadi menu for an occasion such as marriage will be: Non-Vegatarian or Vegetarian Kababs, or Spring rolls, or  Marag as Appetizer; Any Sookha Salan (dry curry) of Chicken or Mutton; or a Chicken or  Lamb Qorma ...

Dal with a dollop of butter in it, with warm Parathas sounds so good for a delicious breakfast. I first had this Dal when I was a kid, and always loved it when mom would serve me this for breakfast. It is so delectable and yummy, you will enjoy your breakfast to no end. Sabut Masoor Masala - Whole Red lentils Masala I usually prepare this Dal with Whole/ Sabut Masoor Dal and savour them along with Parathas as brunch for a weekend, a good and healthy start for the day. You can also have this as a side-dish with Khushka (Plain White Rice), or Parathas at lunch or dinner too. I let the Dal boil just until done, a little bit softer, but not too mushy, or pasty. This dish gets ready in less than 45 minutes, or even less if you have pre-soaked the Dal. Sabut Masoor Masala - Whole Red lentils Masala Ingredients: Brown lentils/Sabut Masoor Dal - 1 cup Ripe Red Tomato - 1, chopped Yellow Onion - 1, medium sized, thinly sliced Ginger-Garlic paste - 1 tsp Cumin seeds - 1 tsp Canola Oil - 2 tbsp...

I miss my uncle a lot whenever I prepare this curry at my house. He loves this curry to no extent and would always pour some tablespoons of the silky bright sunny colored yogurt gravy into his plate after he finished his meal to savour upon it in the end. I always enjoyed seeing him doing so. It feels so nice to see someone enjoy food to the last morsel. Dahi Ki Kadi - Gram Flour Dumplings in a silky yogurt gravy Dahi ki Kadi is an another dish prepared in most Hyderabadi houses very commonly. It is a simple curry with a thick yogurt gravy with a bright gold tint due the added spice especially for the color, turmeric. Gram flour is also added to give it a little volume. Be careful while you add turmeric to it, as too much turmeric will give a bitter taste to the curry. So be very careful while using this spice for color in this dish. The dumplings are made of gram flour, chopped onions, spices and herbs. This is the customary method of preparing the bhajiyas for the dahi ki kadi. I som...

Hi Everyone! Here's wishing you all a very very Happy New Year 2008 ! I had started my blog as just a journal of my recipes the last year, and somehow i just got so hooked on to blogging, and i was getting appreciated and encouraged by so many. Now its almost 7 months since I started this blog, and i'm loving my new interest in blogging a lot. I will continue to be regular in posting my daily as well as special dishes and their recipes on my blog, and i will do this to the best as i can.. I am humbled, proud, and immensely thankful for the appreciation and lovely comments. It was all very encouraging indeed. Love you all my readers! Luv, Mona