Hyderabadi Cuisine

Today I make Sewaiyya ka meetha, Thinking  of now Only one mo nth to go for Ramadan  Wants to Welcome Ramadan with Happiness  May Allah Bless us with Imaan  Ameen !! Narrated Abu Huraira: Allah’s Apostle said, “When the month of Ramadan starts, the gates of the heaven are opened and the gates of Hell are closed and the devils are chained.” Ramadan Al-Karim ♥ Ingredients 400 Gram Sewaiyya (Vermicelli) (Break into small pieces) 1 1/2 cups milk 1 cup sugar 4-6 cardamom (elaichis) 1 cup Ghee/Oil  1  pinch Saffron threads For Garnishing :  Slices Almonds, Pistes & Cashews fry until golden,about 3 minutes. Khoa (optional) Method: In a large non-stick saucepan/Khadhai at medium heat,  Fry the Sewaiyya pieces in ghee/oil  for 5-10 minutes till golden brown. Then another saucepan at medium heat add  milk, crush 2-3 cardamom and saffron  Allow to cook in low heat for 20-30 minutes, Remove from the heat. Meanw

Ingredients: 1/2 kg Bone/boneless Lamb/Beef -Meat 3-4 Onions (finely chopped) 1 tbsp Ginger paste & Garlic paste 2 tbsp Black Pepper 1/4 tbsp Turmeric powder 1 tbsp Gram masala powder 1 tbsp Lemon juice (optional) Salt to taste 1/2 Cup Oil 3-4 Green Chilli   Coriander leaves (finely chopped)  Mint leaves(finely chopped) Method Clean and wash the mutton pieces, add oil, ginger and garlic paste,onion, black pepper, 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,Add little water,lemon,Green chilli  and garam masala powder stir it. Then leave it for low heat till the thin layer of oil appears on the bottom surface and cover the pan leave till the gravy is thick,stir every 5 minutes. Add salt to taste,Do not cook on a high heat,simmer heat   add the coriander leaves & mint leaves cover. Remove from the heat. Se