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Hyderabadi delicacies
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Kothmir translates to corinader in English. I do not know abou the exact origins of this word. Though, all I know is just a smattering of Urdu, I think it has more of a Dravidian origin, than an Urdu- Persian one. Kheema is mince. This dish , as all other kheema dishes, is made best with lamb mince, but turns out acceptable if you decide to use chicken...
Dal. Lentils. Pulses. Legumes. This Hyderabadi staple is a must for baghara khana. Best served piping hot, lentils are had with steaming...
Dear readers,
Since I am going to upload some recipes soon, and probably more, in these coming months, I wish to dedicate this post to my inspirations. Well, as you all probably know by now, I happen to be a die- hard Hyderabadi cuisine lover at heart.
I am a true- blue Bengali. And I come from a family where food has always played a very...
Since I am going to upload some recipes soon, and probably more, in these coming months, I wish to dedicate this post to my inspirations. Well, as you all probably know by now, I happen to be a die- hard Hyderabadi cuisine lover at heart.
I am a true- blue Bengali. And I come from a family where food has always played a very...
Ingredients1 kg chicken, cut in medium pieces1 tsp ginger paste1 tsp garlic paste2 green chillies, chopped3...
????? ?? ??????Ingredients8 eggs2 medium onions, chopped˝ tsp ginger paste˝ tsp garlic paste2 green chillies, slit2...
?? ?? ?????Ingredients
6 eggs
2 medium onions, ground
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbs muskmelon seeds,...
????? ?????
Ingredients
450 gm Basmati rice, washed and soaked for 30 min
250 gm prawns, shelled
4 green chillies
2 tsp...
????? ???? ?
Ingredients
500 gm. keema
3 cardamoms
2 " cinnamon
4 cloves
10 peppercorns
1/2 tsp caraway
1 tsp...
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