Here is a step by step guide to Hyderabadi Chicken Dum Biryani Recipe.
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Hyderabad is synonymous to Biryani. If you tell your friends that you are visiting Hyderabad, they will surely ask you to bring biryani from the City. A mix of spices but less spicy, rich in aroma, juicy chicken – such is the charm of this Nawabi delicacy. Continue reading “Hyderabadi Chicken Dum Biryani Recipe | Hyderabadi Pakki Biryani”
Amrud ki Sabzi! The first reaction after reading this will be what? a veggie made of guava? Can we make it?
Well, yes! We can make Amrud or guava, veggie in main course. I, recently, had posted on Facebook asking to guess the main ingredient and to my surprise no one could guess. So this Amrud (amrood) ki Sabzi recipe is for all my curious friends who kept guessing and my foodie readers 🙂 Continue reading “Recipe: Know How to Make Amrud ki Sabzi”
Keema Aloo Matar is one of the main course recipes popular among north Indians. This is a non-veg recipe made using minced mutton keema (meat), potato (aloo) and green peas (hari matar).
Keema Aloo Matar is equally healthy as it has both, vegetables and meat as ingredients.
This non-veg cuisine is famous among South Asians too. Its place of origin is India, Pakistan, Bangladesh and Nepal. The various other cuisines that can be made with Keema are samosa and spring rolls.
Keema aloo matar has many significant nutrients like proteins, carbohydrate and dietary fibre. And above all you need not worry for the bones 😉 . I like the flavours of the Indian spices, it gives a heavenly taste! Continue reading “Keema Aloo Matar | Mutton Keema Recipe”
Aloo tamatar ki sabzi recipe is one of the easiest. Aloo tamatar ki sabzi is a great combination of cooked veggies potato and tomato.
If you are in a hurry and are getting late for work, you can cook this dish within 15 minutes or less than that. Yes, I’m right! All you have to do is to peel and cut the potatoes in small cubes and pressure cook it by adding tomatoes with onion, green chillies and coriander. And Salt too!
Tomatoes give a taste of sourness to the dish which takes the dish to another level. Potato is a healthy vegetable as it contains lots of vitamins. Continue reading “Aloo Tamatar ki Sabzi Recipe”
Mutton Kaleji Fry Recipe is very easy to make and delicious to eat.
If you are bored of cooking same chicken or mutton curries, you can try this mutton kaleji fry recipe or bhuni kaleji masala, as we call it at our home.
Kaleji might be having several names – Liver (in English) or Yakrit (in Hindi) – but when it comes to taste, it’s terrific. It’s one of my favourites in non-vegetarian too. Whenever my father goes to bring mutton or chicken meat, he knows very well Kaleji or goat’s liver has to be in the list, by default 😀 . And then I would sit and enjoy the mom-made Bhuni Kaleji masala with Arhar dal (toor dal or split and skinned pigeon peas) and chapathi, my favourite combination with the Kaleji masala. Continue reading “Mutton Kaleji Fry Recipe: How to Make at Home”
Recently I went to Karachi Bakery and saw this namkeen. I have this habit of wandering around whenever I go to bakeries or food store. And woah! this Cornflakes namkeen attracted my attention. I was going to buy but later thought, let’s try this at home. I examined the Cornflakes namkeen pack like a pro 😉 … well it seemed easy and there I go, I memorised what all ingredients I could see in it and bingo! I made it at home and it was tasty, easy and such a quick and healthy snack. You can have this snack with evening chai! Continue reading “Cornflakes Namkeen, 15-Minute Recipe”
Kashmiri dum Aloo is one of the famous dishes of Kashmir. It is served at family functions or parties. People also make it during festivals in Kashmir. There are many historical refrences for this dish. Its main ingredients are small sized potatoes and yogurt (dahi or curd). Kashmiri dum aloo is prepared by deep frying the small-sized potatoes, later on it is cooked with yogurt curry and spices like saunf (fennel), zeera (cumin), and other aromatic spices. Continue reading “Kashmiri Dum Aloo Recipe”
ALOO AUR BAND GOBI KI SABZI is an Indian dish with a delectable taste. This dish is served as a main dish. Aloo (potatoes), one of the key ingredients of this cuisine, is rich in vitamin B and is a highly demanding vegetable worldwide, whereas band gobi (cabbage) has its own quality, rich in vitamin C and dietary fibers too alike potatoes. It is also known as patta gobi.
On the whole, we can say that this aloo aur band gobi ki sabzi together gives an extremely amazing taste. When it is leftover we can make sandwiches too with this dish.
Although, this dish do not contain lots of spices, it gives an awesome taste.
I made this dish for my family and it’s a big hit. I am sure when you cook this dish you will also get lots of appreciation. Continue reading “How to Make Aloo aur Band Gobi ki Sabzi”
Wow! This season is full of celebrations! Festival of colours, Holi, is next; Valentine’s Day and so many anniversaries are on 🙂 So this recipe is dedicated to the celebrations. Cheers, with a piece of cake! This cake is a hit. Well, this isn’t just a cake, it’s a healthy cake, made of fresh fruit juices of kiwi and oranges. The one I made today was made from the juices of kiwi and pomegranate. You can bake it any day and any time.
The main ingredients of this cake are pomegranate, kiwi, gur (jaggery) and wheat flour. No milk, no condensed milk and no sugar; you can even take a low-fat butter. My concentration on this cake was just to make it a healthy one so that I can include it in my breakfast or snacks list. I baked this cake in the microwave but you can try it in cooker too. Earlier, I had made chocolate cake in pressure cooker. I’ll soon share its recipe. Coming back to this eggless pomegranate cake, I made it in a rose-shaped mould. Continue reading “Eggless Pomegranate Cake Recipe”
SOYBEAN Kabab or Soya Kabab is a much popular dish among vegetarians. Soya, which is highly rich in protein, is a famous among Indians, Pakistanis and Afghanistanis.
Soybean Kababs are served as starter, side dish or as snacks. It is believed that soybean protein is equal to the protein found in meat.
I’d made Soybean Kababs in my daughter’s birthday party and earned many praises. I’m much cautious of kids’ health, thus, this nutrient Soybean Kababs became the part of the menu in my daughter’s birthday party. Kids, too, liked it very much and were asking for more kababs!
Soybean Shami Kabab, as it is called, is made by shallow frying. It is totally a vegetarian dish and very easy to make. Those who don’t want to eat non-veg kababs can replace it with soya kababs.
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To give variations to the burgers you make at home, you can use soybean kabab in place of aloo tikki or chicken tikka. It tastes extremely amazing. Continue reading “Soybean Kabab Recipe”
CHICKEN 65 is spicy and extremely yummylicious and mouth-watering dish of South India. The Chicken 65 has its origin from Chennai, Tamil Nadu. Usually, it is served as starters, snacks but some like it in main course.
I’d never been to South India but I am very much fascinated towards the South Indian dishes like dosa, idli and Chicken 65, of course.
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Chicken 65 and its Name
There are many stories behind the name of this South Indian dish, Chicken 65. One reports that in a Chennai military canteen, this Chicken dish was on number 6 on the menu card. When the soldiers would want to order it, they would simply ask for the number 65 and, thus, the name Chicken 65 came into being. The other story reveals, to make this dish, it would take almost 65 days to prepare; another one says since Chicken 65 was a combination of 65 spices, hence the name. While another story reveals that Chicken 65 was introducd by Buhari Hotel in Chennai.
Whatsoever is its origin, I like the dish very much and I bet once you cook it for your dear ones (like I did) your Chicken 65 will be more in demand!
Chicken 65 can me made in various ways. Usually Chicken 65 is made with the boneless chicken but here since I was making it at home I’d taken the chicken with bones. It’s up to you whether you want to make it boneless or along with bones.
This dish is full of protein, and gives an amazing taste. It is very soft, juicy and crispy in texture. So, make it on your own. I promise you won’t go to the restaurant for Chicken 65 next time because you already know how to make the yummylicious Chicken 65.
I didn’t add eggs in Chicken 65, as I don’t like the taste and smell of it. Instead I have used yoghurt. Try this eggless form of Chicken 65. Continue reading “Chicken 65 Recipe”
CHAAT is a street food. It is served as side dish or snacks. It is more popular among North Indians. Chaat is made with boiled potatoes (Aloo). The potatoes are shallow fried and served by mixing other spices, onions and various mouth-watering chutneys.
Chaat too has many variations and flavours that include Aloo chaat, Aloo-chana chaat, Aloo-green peas chaat, papdi chaat, samosa chaat, pani puris, basket chaat and many other.
“Chaatna” is the hindi word of chaat which means to taste.
Today, I am going to make Aloo and green peas (matar) chaat. However, making chaat with Aloo is very healthy as it contains dietary fibers and good source of vitamin B-6 and vitamin C. Whereas, Green peas which is also known as Hari matar or garden peas or Chhimi are also very healthy. The green peas are rich in minerals, vitamins and anti-oxidants. Fresh green peas are available in winters only. For the rest of the year you can get the frozen one.
Chaat is favourite of young and old. Even Kids cannot stop themselves to take their hands off from the yummy dish. It’s a mouth-watering dish.
Here is the recipe card of Aloo Matar Chat. Continue reading “Aloo Matar Chaat Recipe”
This one is my favourite!
Aloo Amchur ki Sabzi is very easy to cook and requires less spices and efforts. You can cook Aloo Amchur ki Sabzi in less than 30 minutes. So if you are in hurry or if you want to make a chatpati sabzi for lunch or dinner, Aloo Amchur ki Sabzi is should be on your mind. Aloo Amchur ki Sabzi just requires a couple of spices like garam masala, chat masala, amchur and zeera; that’s it.
Even if you have just started learning how to cook, this recipe is cool enough to start with. Continue reading “Sukhi Aloo Amchur ki Sabzi”
Lauki, a common vegetable in India, is found in every season. The various Lauki recipes have their significance from ancient times. Lauki is found world-wide. It is also known by several names like Calabash, Bottle-gourd, Ghia and Dudhi. It comes in different shapes and sizes like: oval, elongated and pear-shaped. Lauki is used to make dishes like halwa, curries, soups, etc.
Lauki has many benefits. It has high fibre which relieves a person from constipation and indigestion. Its juice is used in the treatment of acidity and, also, is helpful in maintaing the blood pressure, healthy heart, weight and sugar in the body. Lauki has 96% of water which helps in weight loss. Lauki acts as stomach-coolant. It is full of Vitamin C. Lauki should be included in your weekly diet chart because of its healthy nature.
Some people, even kids, don’t like Lauki. You take the name and notice their reaction! Try out Lauki Ka Kofta and I promise you will only get praise. Make this nutritious and yummy dish for your family. I am sure they will love it.
Here is your Recipe card of Lauki Ka Kofta Continue reading “Step by Step Guide: Lauki Ka Kofta Recipe”