Hyderabadi Cuisine

Asalamwalikam  Everyone..!! Jazak Allah Khair to make my event a huge success and particapiting and sharing your recipes in the event. I  recive 41 Entries.       Shami Kebab Savory Cookies Baked Masala Vada Water-Chestnut-Flour-Pakoda-Singhara-ka   veggie-pizza     uzunda-vadai-urad-dhal-savoury-donuts   Moroccan Harira   moong-sprouts-dhokla   bread Pakora   spicy-chicken-kababs-with-cucumber   noodles-cutlet   potato-zucchini-pancakes-fried-n-baked   chicken-croquettes  chicken-cutlet     chicken-bajji   brown-rice-masala-dosa     Hyderabadi Mirchi ka Salan   Hyderabadi Bagara Baingan   potato-gravy-curry   Italian Lamb butter-chicken   Tandoori chicken tandoori-chicken-combo   mutton-roast-mutton-ularthiyethu   sweet-corn-chicken-soup   Thallessery-Biriyani from  Biny Anoop

Ingredients 500 Gram cracked wheat grain, crushed and soaked in water for 1 ½ hours / overnight ½ cup each of channa dhal, urud dhal, mung dhal and barley soaked overnight and drained (optional) (Note: I only prefer Wheat Grain, as i love to have and its your choice too you can use either lentils or both but taste the same a little bit different :) ) 1 kg beef or lamb ( bone/boneless)  2 onions  (for garnish) 1 cup oil  1 tbsp red chilli powder  1 tsp turmeric  2 tbsp ginger and garlic paste  1 tbsp garam masala  1 ½  cup yogurt 2 tbsp Ghee Salt to taste  ½  tbsp Black Pepper corn 1-2 Cinnamon Stick 3-4 Cloves 2-3 cardamom Seasoning & Garnish  Fresh coriander leaves  and Mint Leaves 3-5 Green chilli, finely chopped  ¼ tbsp Roasted Almonds and Cashew nuts Sliced lemon Method Clean and wash the Beef/Lamb meat (Bone/Boneless) add oil, ginger and garlic paste,red chilli powder,turmeric powder & gram masala

Ingredients: 2 cups yogurt 1 onions 4-6 green chilies 1/4 tbsp Turmeric powder 1 tbsp Ginger paste & Garlic paste Salt to taste 3 tbsp Besan (Gram Flour) 5-6 Curry leaves 2 - 4 Garlic Cloves For Roasted and Ground Masala 1 tbsp Cumin seeds (zeera) 1 tbsp Mustard seeds (rai) Ingredients for pakoda: 1 cup Besan (Gram Flour) 1 tbsp Red Chili 1/4 tbsp Turmeric powder 1/2 tbsp Soda Powder 1 tbsp Ginger paste & Garlic paste Coriander leaves (finely chopped) Mint leaves (finely chopped) Salt to taste 1 cup oil For seasoning (Baghar) 4 tbsp Oil 1 tbsp Cumin seeds (Zeera) 1 tbsp Black mustard seeds (Rai) 2-4 Garlic Cloves (optional) 2 Dried Red chilies  (optional) Method For roasted and ground masala In a large non-stick saucepan/Khadhai at medium heat, Add Cumin seeds, black mustard seeds and dry roasted for 1 minute-or till slightly darker in  colour  and then grind into a fine smooth powder keep

                                                                      Month of Ramadan ( In the Name of Allah, Most Gracious, Most Merciful, all praise and thanks are due to Allah, and peace and blessings be upon His Messenger) The importance of the month of Ramadan can be known by the following amazing verse of the holy Quran. Al-Baqara [2:185]  The  month of Ramadan  in which was revealed the Qur’an, a guidance for mankind, and clear proofs of the guidance, and the Criterion (of right and wrong). And whosoever of you is present, let him fast the month, and whosoever of you is sick or on a journey, (let him fast the same) number of other day. Allah desireth for you ease; He desireth not hardship for you; and (He desireth) that ye should complete the period, and that ye should magnify Allah for having guided you, and that peradventure ye may be thankful. The Quran, the book for the whole of mankind, was revealed in this holy month of Ramadan. W