Hyderabadi Mutton Dopiaza1/2 kg Lamb/Beef Meat 6 Onions (3 finely chopped and 3 sliced) 2 Tomato (finely chopped) 1 tbsp Ginger Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 tbsp Gram masala 2-3 clove 2-3 Green Cardamoms-(optional) 1-2 Cinnamon sticks(optional) 2-3 Black Peppercorns(optional) 1 tbsp Fenugreek seeds (methi dana)-optional 1bsp Coriander powder 1 tbsp Cumin powder Ground Masala) 1 tbsp Lemon juice 2 Green chillies 4-6 Curry leaves Salt 1/2 cup Oil

Hyderabadi Mutton Dopiaza1/2 kg Lamb/Beef Meat 6 Onions (3 finely chopped and 3 sliced) 2 Tomato (finely chopped) 1 tbsp Ginger Garlic paste 1 tbsp Red chilli powder 1/4 tbsp Turmeric powder 1 tbsp Gram masala 2-3 clove 2-3 Green Cardamoms-(optional) 1-2 Cinnamon sticks(optional) 2-3 Black Peppercorns(optional) 1 tbsp Fenugreek seeds (methi dana)-optional 1bsp Coriander powder 1 tbsp Cumin powder Ground Masala) 1 tbsp Lemon juice 2 Green chillies 4-6 Curry leaves Salt 1/2 cup Oil

khatti dal from hyderabadi cuisine – sour lentil soup made from split pigeon pea or arhar dal.  #dal #lentil

Hyderabadi khatti dal

khatti dal from hyderabadi cuisine – sour lentil soup made from split pigeon pea or arhar dal. #dal #lentil

This slow-cooked lamb shanks recipe from Indian born chef, Alfred Prasad, is given fragrance by an infusion of Indian spices

Hyderabadi shanks

This slow-cooked lamb shanks recipe from Indian born chef, Alfred Prasad, is given fragrance by an infusion of Indian spices

TO BE HAD WITH BIRYANI Mirchi ka salan 1 Large tomato(finely chopped) 6-8 Green chilli (thick and large)- Wash and slit the green chillies Remove the seeds &white pitch (Wear gloves for sensitive skin.). 1/2 tbsp  Red chili powder 1/2 Turmeric Powder 1 tbsp ginger & garlic paste 1/2 cup Imli  6-8 Curry leaves kothmir 1/2 cup oil salt    Roasted and Grind  2 Onions 1/2 cup (Til) 2 tbsp khus khus) 1/4 cup peanut roast)1/2 cup Coconut pd 1 tbsp (zeera)1 tbsp  (rai)2-3 Dried red chilli

TO BE HAD WITH BIRYANI Mirchi ka salan 1 Large tomato(finely chopped) 6-8 Green chilli (thick and large)- Wash and slit the green chillies Remove the seeds &white pitch (Wear gloves for sensitive skin.). 1/2 tbsp Red chili powder 1/2 Turmeric Powder 1 tbsp ginger & garlic paste 1/2 cup Imli 6-8 Curry leaves kothmir 1/2 cup oil salt Roasted and Grind 2 Onions 1/2 cup (Til) 2 tbsp khus khus) 1/4 cup peanut roast)1/2 cup Coconut pd 1 tbsp (zeera)1 tbsp (rai)2-3 Dried red chilli

Flavour Diary: Hyderabadi Shahjahani Meetha (Tamatar Ka Halwa) | Hyderabadi Cuisine | Flavour Diary |How to make Halwa recipe

Flavour Diary: Hyderabadi Shahjahani Meetha (Tamatar Ka Halwa) | Hyderabadi Cuisine | Flavour Diary |How to make Halwa recipe

Hyderabadi Dum Ka Murgh 1 1/2 kg  Bone /Boneless Chicken 3  Onions  (finely chopped) 1/2  cup Plain Yogurt, 1/2  cup  Ground Almonds 1   tbsp Ginger Paste 1   tbsp Garlic Paste 1   tbsp Garam Masala 4   tbsp  Lemon 1/2 tbsp  Red chili powder 1/2 tbsp Turmeric Powder 2  tbsp  Tomato puree 1/3 cup  Oil  1 inch Cinnamon stick 2  Cloves  2 Green Cardamom  4 Black Peppercorns  1 big pinch Saffron threads Salt to taste For Garnish  Coriander  Mint

Hyderabadi Dum Ka Murgh 1 1/2 kg Bone /Boneless Chicken 3 Onions (finely chopped) 1/2 cup Plain Yogurt, 1/2 cup Ground Almonds 1 tbsp Ginger Paste 1 tbsp Garlic Paste 1 tbsp Garam Masala 4 tbsp Lemon 1/2 tbsp Red chili powder 1/2 tbsp Turmeric Powder 2 tbsp Tomato puree 1/3 cup Oil 1 inch Cinnamon stick 2 Cloves 2 Green Cardamom 4 Black Peppercorns 1 big pinch Saffron threads Salt to taste For Garnish Coriander Mint

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