biryani

Khichdi always reminds me of my childhood when on every friday afternoon, by the time my father would come home for lunch from the masjid after the Jummah Salah , my beloved Ammi would prepare and serve Khichdi piping hot along with its accompaniments. The beautiful aroma of Khichdi used to fill the house provoking our taste buds. This dish is uniquely tasteful and very comforting, and we all used to enjoy the meal to the last morsel.. Sweet old memories! Split Red Lentils-Masoor dal and Basmati Rice This dish is also sometimes prepared at breakfasts in Hyderabad, especially when someone is invited for a brunch or a breakfast. Khichdi is most usually enjoyed with accompaniments such as Khatta (see below for its recipe), Qimah , Mango Pickle/ Keyri Ka Achar , Papad , Qageena and Cilantro and Mint Chutney/ Hara Dhaniya aur Pudine ki Chutney or the Till ki Chutney . Everyone is allowed to help themselves with whatever he/she likes as an accompaniment with Khichdi. My grandmother/dadi us...

Khushka is Plain Basmati Rice. The word Khushka comes from the term ' Khushk ' in Urdu, which means Dry, or Plain. Khushka is also called as Saada Chawal in some households, which means Plain Rice. The rice is lightly salted while boiling and drained. The procedure is very simple, and it is as the name says about it, a plain basic rice which can be had along with any side dish. Having this Rice while it is warm is so comforting, but if you wish to serve it later and want to prepare it ahead of time, just microwave reheat the cooked rice covered for 1 or 2 minutes adding a few drops of water in a microwave safe bowl. You can store left over rice in a microwave safe bowl for easy reheating in the refrigerator for up to 3-4 days. It stays good and is as good as fresh when reheated in a microwave just before having it. Khushka - Basmati Chawal (Plain Basmati Rice) Serves - 4 Ingredients: Long grained white rice - 2 cups Water Salt - 2 tsp Hyderabadi Khushka, served along with a ...

Talk about Hyderabad's cuisine, and Hyderbadi Mirchi Ka Salan is sure to become a topic of interest there. This is one of the classic Hyderabadi curries with its characteristic lightly tangy and very subtly spiced creamy gravy. Green Chillies /Hari Mirch - stems kept intact - slit and seeds shaken off The masalas in this curry are all braised/ bhun-na until oil floats on top, which is a critical procedure to draw out flavors from the various spices added to the gravy, and only in the last stages, water is added to give it a gravy consistency. I have used spicy medium sized thick green chillies for this curry as shown in the picture, which are the usual kind favored. The chilies preferred for this curry should have smooth skin, not wrinkly, medium thick, straight and long and fresh with stems intact. white poppy seeds/khus-khus Do not be be under the misconception that as green chillies are being used in this curry, the curry is going to be fiery hot. Do not worry~due to the additi...

This is my favorite brunch on a lazy weekend morning, Palak-Tamatar Ki Subzi with warm Parathas. Hmmm, comforting! Palak-Tamatar Ki Subzi / Spinach in Tomato-Onion Gravy The base I use for this spinach curry is a simple tomato-onion gravy. And as fresh spinach is not very easily available all the time, I usually get many frozen spinach boxes, as it will be much easier for me to quickly prepare any curry using these. You all can however use fresh spinach if you have assess to it, I do not get to see many fresh desi greens here. You can enjoy this curry along with rice too, but I always prefer to have it along with my warm p arathas . You will love and enjoy it. Palak-Tamatar Ki Subzi / Spinach in Tomato-Onion Gravy Ingredients: Canola Oil - 2 tbsp Yellow Onions - 2, medium, chopped fine Ginger-Garlic Paste - 1 tsp Ripe Red Tomatoes - 2, medium, chopped Red Chilli Powder - 1 1/3 tsp Salt - 1 tsp Fresh/Frozen Chopped Spinach - 300 gms Method: -Pour oil into a small sized saucepan on me...

Jalfrezi is a type of Indian curry in which marinated pieces of meat or vegetables are fried in oil or spices to produce a dry, thick sauce. It is cooked with green chillies, with the result that the jalfrezi can range in heat from a medium dish to a very hot one. Other main ingredients include Peppers, Onions and Tomatoes. - Wikipedia It was a bright day today, got to see sun and sunshine peeking through the heavy dark clouds for a little longer time after quite an extended period. That made me very happy and cheerful. I wanted to cook something special today, a nice vegetarian meal, and I quickly thought of this dish. This is my lovely little sister's recipe. It is a simple recipe which gets prepared in a jiffy. I searched for the ingredients in my refrigerator and I had all those, so I prepared and enjoyed this Curry/ Salan along with Zeera Rice/ Baghara Chawal and Khatti Dal . Gobi-Mirch Jalfrezi - Cauliflower and Capsicum in a Tangy Sauce Ingredients: Cauliflower/ Phul Go...

Tamaton Ka Kut ( Tamaton is the plural of Tamatar ) ( Tamatar (singular) is Urdu word for Tomato) is an another classic Hyderabadi dish. I love the rich red colour of this sauce. Who wouldnt like to have a yummy subtly spiced tomato sauce along with pulaos and biryanis. Tomatoes, with their juicy subtle sweetness enhance the flavor of most of the dishes. I consider tomatoes as one of the most essential ingredients in Indian cooking, next to onions. I like to have Tamaton Ka Kut a little bit thick in consistency, not too thick though. I do not add too many spices to this dish, and like to have it only along with cumin and coriander seed powders as the main added spices. Tamaton Ka Kut - Rich Tomato Saucy Curry Serves: 6-8 Ingredients: Tomatoes - 10, large, red and ripe, washed and quartered (or) Canned ground/crushed tomatoes - 596 ml Besan/Gram Flour - 1/3 cup Salt - 1 1/2 tsp Red Chilli Powder - 1 1/2 tsp Dry Roasted Cumin Seed Powder - 1 tsp Dry Roasted Coriander Seed Powder - 1 ...