Hyderabadi Cuisine

Ingredients: 1 Cup Tuvar dal (Yellow lentils)/Masoor Dal (Red Lentils) 1 Raw Mango (Kairi)   peeled  and cut into cubes 2 Tomato (finely chopped) 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2-4 green chillies finely chopped Salt – to taste For seasoning (Baghar) 6 tbsp Oil 2  tbsp Cumin seeds 2  tbsp Black mustard seeds 2 Garlic Cloves (optional) 2 Dried Red chilliies  (optional) 6-8 Curry Leaves ( optional ) For Garnish Coriander leaves (finely chopped ) Method In a pressure cooker at medium high heat, add tuvar dal /masoor dal, tomato,raw  mango  cubes,  ginger garlic paste, red chilli powder & turmeric powder. Let pressure cook for about 15-20 minutes until the lentil is tender(paste). Then  at medium heat , add green chilli,  salt to taste, curry leaves . let it cook for 10-15 minutes. For seasoning (Baghar)  In a saucepan add oil at medium high heat , add cumin seeds, bl

Ingredients: 1/2 kg Bone/boneless Lamb/Beef 1 kg Spinach (Palak) 1/2 Kg Dill Leaves ( Suva ) 2 Onions (finely chopped) 1 tbsp Ginger paste & Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder Salt to taste 5 tbsp Oil 2-3 Green chilli Coriander leaves (finely chopped) Method Clean and wash the mutton pieces, add oil, ginger and garlic paste, onion, red chilli powder, turmeric powder & mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. After the mutton mixture is tender,Then in a large cooking bowl add it at a medium heat. Add chopped spinach and dill leaves, green chilli and mix well, Add salt to taste,Do not cook on a high heat,simmer heat and add the coriander leaves cover the pan leave for 20-30 minutes,let it until all the liquid evaporates,until the spinach is soft and tender. Then stir for 5 minutes. Then leave it for low heat till the thin lay

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Awards Times..!! Firstly I want to give A BIG Thank you !!! To Blog Friends for their lovely-creative blogs and Event Announcement.  Its honoured  and  satisfying- gratifying    to receive an Award from friends as well for the Blog events, To participated in the Event Blog.   I t's really nice and beautiful feeling to receive an Award its make me feel happy,satisfying and motived ..!! Thank you soo much..   Here are the few collection of "Beautiful Award" from the past to till date :) *************_______________________********** Another awesome award I 've been give by Rani Gourmet and My Food Treasures   passed this award few weeks back,I was bit busy with my work,  Thank you Sooo much Dear love and Hugs.. Its encourages me a lot gives me motivation and really happy to receive ‘Liebster Award'  To receive this award there are some interesting rules The Rules:  Write 11 facts about yourself.  Answer the 11

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Ingredients: 1/2 kg Bone/boneless Lamb 1 Onion (finely chopped)  1 tbsp Meat Tenderizer Powder  ( optional) 1 tbsp Ginger paste & Garlic paste  2 tbsp Red chilli powder 1/2  tbsp Turmeric powder 1 Gram masala powder 2 tbsp Lemon juice (optional) Salt to taste  8  tbsp Oil  For Garnish  Coriander leaves  (finely chopped) chopped Mint leaves  (finely chopped) Method Clean and wash the mutton pieces, add  oil ginger and garlic paste, red chilli powder, turmeric powder lemon and garam masala powder mix well, pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. (Or) In a large bowl ,Add the Mutton marinate with meat tenderizer,ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, Lemon and mix well.  Cover and leave in the fridge for 1-2 hours. In a large non-stick saucepan/Handi add oil at medium heat, add finely chopped onion  stir until tender and  tran