Ingredients : Titter bird meat Ginger garlic paste Salt as per taste Red chilly Coconut grated (25 gms) Cashewnut (25 gms) Water (1 cup) Coriander leaves Garlic Green chillies. Black pepper powder (1/2 Tsp) Method: To make green masala, crush… Read More »Siya Mirch Batair
Ingredients: Roasted peanuts (1/2 cup) Onion chopped (3 medium size) Red chilly powder (1/2 tbsp) Cooking oil (2 tbsp) Salt as per taste Tamarind (1 inch) Method: Soak tamarind in water for 15 minutes, squeeze it to form a tamarind… Read More »Peanut chutney – from Veena’s kitchen.
Recipe made from Soya, a source of protein contributed by Vidya Lakshmi (vidyascooking.blogspot.com). Ingredients: Soya chunks (1 Cup) Corn flour (Corn Starch) / Maida (All purpose flour)-(2 tbsp) Yogurt (1/2 Cup) Tandoori chicken masala (1 tbsp) Red chilly powder (1… Read More »Vegetarian Soya Kabab
Ingredients: Chicken slice Ginger garlic paste Salt Black pepper Green chilly Coriander leaves Lemon juice Garlic Oil Method: Crush green chillies, garlic and coriander leaves to make a green masala paste. Cut chicken slice and marinate it with ginger garlic… Read More »Tarashe Kabab
Ingredients: Dry coconut (1 cup) Cashewnut (20) Poppy seeds (4 tbsp) Salt as per taste Chicken (2 kg) Red chilly powder(2 tbsp) Garam masala powder (1 1/2 tbsp) Ginger garlic paste (100 gms) Ghee (150 gms) Green chillies (10-12 pieces)… Read More »Lagan ka Murg
The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. This Biryani is a Hyderabadi dish based on basmati rice and goat meat. Ingredients: Fried… Read More »Kache Gosht Ki Biriyani
Ingredients: oil (3 tbsp) jeera/cumin seeds (1 tbsp) urad dal (2 tbsp) onion (1 chopped) coconut (1 cup – grated) salt to taste coriander leaves green chilly (1 – cut in 2 pieces) rice (2 cups – when not boiled)… Read More »Coconut rice