Hyderabadi Cuisine

Ingredients: 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 chopped Spinach and dill leaves and drain thoroughly. In a large non-stick saucepan/Khadhai add oil at medium heat, Add onions and stir until tender and translucent. Add ginger and garlic pastes, stir for 1 minute. Now add chopped Spinach and dill leaves,red chilli powder, turmeric powder,green chilli and mix well Then add salt to taste,Do not cook on a high heat,simmer heat and cover the pan leave for 15-20 minutes- Let it leave until all the liquid evaporates and until the spinach is soft and tender. Then leave it for low heat till the oil separated from the paste, Then stir for 5 minutes.

Ingredients: 1/2 kg Bone/boneless Lamb/Beef -Meat 1/2 kg Cluster beans (Gawar ki Phali finely chopped) 2 Onions (finely chopped) 1 Potato (finely chopped) 1 tbsp Ginger paste and 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) Fenugreek Leaves optional (Methi -finely chopped) Method Clean and wash the mutton pieces,  Add oil, ginger and garlic paste,onion, red chilli powder, turmeric powder and mix well, Pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. Meanwhile Wash the Cluster beans and string them. From Top to tail and finely chop them into half inch strips Add chopped Cluster beans, potato  at a  medium  heat. If needed add little water as per the requirement and mix well. Then add salt to taste,green chilli, Do not cook on a high heat simmer heat, Add the coriander leaves an

Ingredients : 1/2 litre Milk 2 tbsp Custard Powder (foster Clark custard powder) Sugar  1 Cup Mango puree ( Ripe )  1 Mango (Peeled and  cut into small cubes) Dry Fruits (optional) Method     In a large non-stick saucepan at medium heat, Add milk Allow to cook in low heat for 10 minutes. Then Add the sugar and stir till it dissolves, Meanwhile, In a small bowl add custard powder in a small amount of of milk/water, mix it well without any lumps, Then Add mixture (custard paste) into the boiling milk and keep stirring till its creamy and thicken on a low flame. Remove from the heat when it reaches the desired consistency. Allow the custard to thoroughly cool.  Now Peel the mango and  cut into diced cubes and add the mango pieces into a blender and blend it until its smooth puree and pour    mango puree into custard  mix well. Take a medium bowl add mango  diced a nd pour over the custard and topped with diced mango and refrigerated. Gar

It's time to Announce the winner.  Congratulations to the winner of My First Anniversary Giveaway. The Lucky Winner For the First Prize   Sharanya Palanisshami And the 2nd Lucky winner  Jaleela. A Big Thank you to everyone who participated in my event giveaway! I really appreciate everyone for participating and supporting for the Event. Unfortunately not everyone can be a winner, don’t be disappointed as there are many more events coming soon. Once Again Congratulation to both of you  !! Term and condition: The winner was selected via Random.org. The winner will notify via email. Kindly responce me within 5 dyas of email or an alternate winner will be selected.

Qubani Ka Meetha (Stewed Apricot Dessert) is an Authentic Hyderabadi Dessert Qubani is a Urdu word means- " Apricot"  Meetha  is a Urdu word means- "Sweet"  Its a very Popular Hyderabadi Dessert and very common in Hyderabadi Wedding ceremony. The dessert is prepare with Apricot puree ,basically Apricots are soak in water overnight and remove the seed ,and boiling apricot with syrup and adding sugar until it reaches the desired consistency or into thick Compote. and garnish with roasted and blanched almonds and apricot kernels (Kernels is the inner part of the seed of Apricot) and traditionally garnished with thick Malai and   Silver Warq  !!! Now a days Qubani Ka Meeta in Hyderabadi Wedding or in Parties are garnishing with Thick Cream or Ice-cream or Custard or Khoya. Ingredients : ½ Cup Dried Apricots 3 tbsp Sugar- As per taste 2 Crushed Green Cardamom( Elaichi) 1 tsp Lemon juice For Garnishing : Apricot kerne

South Vs North Challenge Today am too  excited , As It My first time am going to Challenge to North Term !!  Am really Happy to be part of this event.  South Vs North Challenge is an event Organised by  Divya Pramil   The basic concept of    this challenge is to learn new regional recipes and have fun :) Click   here   for more details.  Am challenging the Northern team on behalf of the Southern team. Here is the link below for the challenge  Qubani Ka Meeta (StewedApricot Dessert) I hope everyone will enjoy the challenge and the Dessert :) Note : SNC members if you have any queries regarding the recipe or any Issue. Click here to    Contact Me . Kindly Link the recipe here SNC-( May) Challenge :