Hyderabadi Cuisine

A s-salāmu ʿalaykum Everyone, I am so excited to announce my very first giveaway event on my blog and celebrating my one year of blogging anniverasary.It has been an lovely journey. I have had been enjoyed lot blogging and sharing my hyderabadi recipes,learnt from my mum,mother-in-law and from my family members. when I started blogging I had no idea or clue,how my blogging will start some how started my very first post however I had incredible experience and learned lots during my blogging about social media,food photography,typing  and expressing myself.I am thankful to my follow bloggers and motivating me .  Now its time to announce for the giveaway for this event which is sponsored by Me. I am bit confused I haven't yet decide what should I go with, So I want you to decide !  What would you like to win and why ? You will Fall in love with the Coffee Maker or Sandwich Toaster or Coffee Mugs of your choice which one you want to go with :) Here is the chance to

 Kheer now a days is prepare in many version. In Hyderabadi Version its called Gil e- firdaus (a kheer made of Bottle gourd - means clay of paradise) and  Similar dessert variously  called  Fir-ni/Phir-nee (  Rice Pudding) ,   its quite popular recipe and made during festival and wedding. Traditionally Kheer is served in  chilled in a clay cups /earthen bowl- (Mitti ka Matkas) . In Hyderabadi house usually  its serve with Puri - Sadi Puri/Khopurai ki  Puri (Chobay ki puri / Puran ke poori (chana dal,ghee,sugar,khoa and dried nuts) during festival /party/ wedding ( small function  party -Sanchak-maanjaye- Jumagi :) Ingredients For  Chawal ki Kheer ( Rice Kheer) : 1 litre Milk 1/3 Cup Rice Powder ( powder) soaked rice 1- 2 hours / dried the rice grind into powder 1 cup sugar 4 cardamom (elaichis) 3 tbsp  Nylon Sago (Subhudhana)- Soaked overnight/soaked for 1-2 hours (optional) 1 big pinch Saffron threads (soake

Ingredients: 1/2 Kg Mince Meat 1 Green Capsicum- Shimla mirchi  (Finely chopped) 2 Onions (finely chopped) 1  tbsp Ginger garlic paste 1  tbsp Red chilli powder ¼ tbsp Turmeric powder 2 green chillies (finely chopped) 2 tbsp Lemon juice Salt – to taste 6 tbsp Oil For Garnish Coriander leaves (finely chopped ) Mint leaves (finely chopped)  Method: Wash Mince Meat and Drain thoroughly. In a mixing Bowl add  mince Meat,  red chilli powder, turmeric powder, ginger garlic paste,gram masala, lemon and  mix well   cover it and leave it for marinate for  30 minutes. In  a large non-stick saucepan/Handi add oil at medium heat,a dd finely chopped onion  stir until tender and  translucent, then add the marinate mince meat , stir for 5-10 minutes,  Then cover with a tight lid and leave it at a low heat for 10 minutes until all liquid evaporates. Now add capsicum, salt to taste, green chillies and cover wi

Gulab Jamun (Indian doughnuts soaked in cardamom flavoured sugar syrup and rosewater and saffron) a classic Indian sweet. The Persian word Gulab  means "Rose Water " referring to rosewater-scented syrup and Jamun refer to Jambul fruit. Ingredients 1 1/2 Cup Home  made/ Ready-made   Khoya (Mawa) 1/4 Cup Home made/Ready-made  Chenna(Paneer) 3 tbsp Maida 3 -4 tbsp milk 1 tbsp Rose water 1  pinch Saffron threads 1  pinch soda 2 cup sugar 2- 3 cardamom (Elaichi) 1/2 cup  Ghee/Oil  For Garnishing : Slices Almonds blanched, skin removed.  Slices Pistachios fry until golden,about 3 minutes. _________________________________________________________________________________ Method: To prepare sugar sugar: 1 1/2 cup sugar 2 cup  water 2-4 Cardamom (Elaichi) 1 tbsp Rose water 1  pinch Saffron threads  In a saucepan at a medium heat add water and sugar,crush cardamom and let it boil for 20 minutes,