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Fry till all the water has dried up and the mince has turned golden brown in colour. Add slit green chillies, bay leaf, cloves, cinnamon stick, cardamom and jeera. Cook till the tomatoes are tender. Add coriander leaves and mint leaves before serving it hot.Stir for 30 seconds and add ginger-garlic paste till the raw smell disappears.Sandalwood actress, Pragati AS shares her mother’s recipe of Coastal Kheema, a traditional Mangalorean dish served with Kori Rotti Ingredients1/2 kg mutton/chicken minces (keema), 2 onions, finely chopped, 2 green chilies Ferro titanium cored wire Manufacturers slit, 1 tbsp ginger-garlic paste, 2 tomatoes finely chopped, 1 tsp red chilly powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 bay leaf, 2 cloves, 1 inch cinnamon stick, 2 cardamom, 1/2 tsp black cumin seeds (jeera), salt to taste, 3 tbsp oil, 3 tbsp coriander leaves (chopped), 3 tbsp mint leaves (chopped)DirectionsHeat the oil in a pan and fry onions till they are translucent. Add turmeric and mutton/chicken mince. Add a cup of water and cook till the keema is tender. Add tomatoes, red chilli and coriander powder, salt

Weighing 260g, the RAYO i5 has a wireless feature, where users can share content from Android/iOS devices through Mirroring/DLNA technology.4W (0.The LED light source promises to last up to 20,000 hours in the Rayo i5 and 10,000 hours in the Rayo R4. Whereas the R4 has a 1700mAh battery that promises a playback time for up to 150 minutes in standard brightness.5mm audio jack support. The projector offers a continuous brightness at 100 ANSI lm; with an imaging output with WVGA 854 x 480 resolution and in an aspect ratio of 16:9. Both the projectors also come with height adjustable mini tripod. They claim to be compact, lightweight, and highly portable to carry around. It also features 3. It is also light-weighted with 169g when compared with the i5.Rayo i5 has a 1900mAh battery which promises a play time of up to 120 minutes at a standard brightness. And, lastly, the R4 is priced at Rs 30,000 and the i5 at Rs 50,000..The Rayo R4 projects directly from mobile phones/tablets through connectivity with MHL cable and offers a brightness of 50 ANSI lm; with an China Portable Bluetooth Audio lamp manufacturer imaging output with VGA 640x480 resolution and in a 4:3 aspect ratio.7x2W) speaker.Canon unveils two Rayo Mini projectors named – Rayo i5 and Rayo R4, and both of them are considered to be companys flagship models.Both R4 and i5 come with built-in speakers, where the R4 is equipped with a 1W speaker and the latter with a 1

Cook on a slow and low flame. Continue stirring and cooking for 10 more minutes.Garam Masala powderEvery Indian household has their own recipe for garam masala and this is mine.INGREDIENTS½ kg boneless mutton, with no fat1 tbsp unroasted coriander powder2 tsp chilli powder½ tsp turmeric powderSalt to tasteLighly roast and grind2½ tbsp patthar ka phool2½ tbsp ginger-garlic The next time Peter was out of town, I tried my hand at making phirnee and my father, who was visiting us at the time, said it was very good. I decided right then and there to learn how to make phirnee. Peter liked to serve phirnee, which he would get from the Old City. The Qutub Shahi rulers were also great connoisseurs of food and their cuisine married Turkish and Persian influences with local ingredients and culinary traditions. Before our next dinner party, I told Peter not to order dessert. After an hour, place the chicken pieces on a flat pan or lagan. Once they are cooked, add chopped coriander and mint leaves and slit green chillies.In a large, thick-bottomed pan, put the milk to boil. Mix everything well. Remove onto a plate lined with absorbent paper, and let cool.Seal the lagan with flour and place coals above and below. I am told that my father-in-law used to believe that the two people to be carefully watched are the butcher and the goldsmith. Set aside for two to three hours to allow the flavours to combine. Add in the meat, cover immediately and let cook in its own juices, When it softens, uncover the pan and allow the liquid to form a thick gravy. It won me many compliments and the recipe I found by chance in a magazine is now one of my favourites. Pour this baghar over the ground meat and cover the bowl immediately. Then, reduce it to a low flame and let cook for 15-20 minutes. What we recognise as Hyderabadi food today owes its origin to the Qutub Shahi dynasty which ruled over the erstwhile kingdom of Golconda for 169 years, from 1518 to 1687 before being conquered by the Mughals. Check the chicken pieces for doneness. Place the pan on the stove, and leave the flame on high for 10 minutes. Boil milk and cool till it is lukewarm. Other popular breakfast dishes are kheema and parathas, and kaleji gurda. Dissolve saffron strands in milk in the meantime. Store in the refrigerator. It makes enough for 15 servings. Pour the warm milk into the bowl, cover and keep in a warm place to set.How to set yogurtI recommend you purchase an earthenware bowl for this purpose and the yogurt will have an addictive unique flavour. It was delicious, of course, and I would often ask him if it was expensive but he always said no. Take each serving out just before you’d like to eat it, and warm it either on a low flame or in the microwave. Mutton must always be cooked at room temperature. Measure out equal quantities of cardamom, cinnamon sticks and cloves. Let marinate for an hour. And then one day, the man delivered the phirnee when I was home alone so I asked for the bill. Allow the chillies to fry well, until nearly charred. It is also best cooked on a slow flame. So, if you have stored the meat in the fridge or freezer, make sure you thaw it well in advance. Mix in the masala you have roasted and ground; sauté until fragrant. It turned out to be `11 per bowl, which was a lot in those days.PHIRNEEIn our early years in Delhi, after I’d mastered the biryani and could cook a spread for dinner, we still ordered the dessert. Then grind to a very smooth paste and keep aside. Let this paste cool completely in a deep bowl. Then, squeeze the juice of a lime and add a few drops High titanium iron Suppliers of lemon-yellow food colouring. He thought it was even better than what we ordered from the Old City, which boosted my confidence. Strain the oil into a bowl. GOSHT KI CHUTNEY You will need a good-quality mortar and pestle to get the desired consistency — it is impossible to achieve it using a blender. Just a minute before it is done, mix in the almond essence. paste1½ tbsp peanuts1½ tbsp sesame seeds1 tbsp cumin seeds1 tbsp mustard seeds¼ tsp fenugreek seedsFor the tadka6 dried red chillies3 garlic cloves2 sprigs curry leaves2 tsp cumin seeds1 tsp mustard seedsA pinch of asafoetida METHODClean the meat and cut into small cubes. Serve garnished with coriander and mint leaves and, if you wish, more lime juice. Before the Qutub Shahi era, the region was ruled by the Kakatiya dynasty of Warangal and had also been a part of the Bahmani kingdom, which was based in Bidar that is now a part of Karnataka. To this bowl, add ginger-garlic paste, garam masala, roasted and ground spices, fried onion and the oil. I made the phirnee and served it in earthen bowls, arranged very prettily on a big platter decorated with rose petals. If you cannot go buy the meat yourself, please make sure that you send out for or order in from a reliable source. If you do not have a lagan, you can place the chicken pieces, marinade, milk, lime juice and food colouring in a thick-bottomed pan or vessel. once it comes to a boil, take the pan off the flame and mix in the ground rice.

The heirloom recipes in this book are reflective of Hyderabad’s ancient, multi-cultural history and before I give you more practical tips and pieces of advice on the recipes, I thought it might be interesting to delve into some history of Hyderabad. If you want sour yogurt, use yogurt which is two days old. Add the marinade and sprinkle with the saffron-infused milk. Mix all three together and store in an airtight jar. Return the pan to the stove and allow the milk and rice mixture to thicken, stirring continuously to ensure it stays very smooth. Wash with salt and set aside in a plastic container. Cover each with a piece of varaq and garnish with almonds and pistachios.— Recipes from the book Saffron and Pearls: A memoir of family, friendship and heirloom Hyderabadi recipes. Cover with a tightly-fitting lid.When the meat is cool enough to work with — but not cold — start grinding it, a cupful at a time, to a fine paste. Grind each one separately into a fine powder.Notes on buying and cooking muttonMutton is every Hyderabadi’s favourite meat.INGREDIENTS2 litres milk½ kg sugar¼ kg fresh cream¼ kg rice10 tbsp almonds, finely chopped10 tbsp pistachios, finely chopped2 tsp almond essenceVaraq for garnish METHODWash and soak rice for an hour. Sultan Mohammed Quli, a Qutub Shahi king, built Hyderabad in 1580s, and was inspired by the beautiful, legendary Persian city of Isfahan.Store this in the refrigerator or serve at room temperature. Heat oil in a deep pan and then lower the flame, and add a pinch of cumin seeds, a few curry leaves and a garlic clove.Take the pan off the flame and spoon the phirnee into bowls. When the Mughals defeated the Qutub Shahi rulers and staked their claim over the kingdom, they chose to move the centre of power from Golconda to Hyderabad and appointed a governor for South India, with the title of Nizam-ul-Mulk. To add the tadka, heat the oil in a frying pan and add all the ingredient.— Excerpt from the book DUM KA MURGHINGREDIENTS1 chicken, weighing approximately 1 kg¼ kg yogurt2 bunches coriander leaves, finely chopped1 bunch mint leaves, finely sliced4 green chillies, slitJuice of 1 lime½ cup milk1 dessert spoon ginger-garlic paste1 tsp garam masala powder1 tsp saffron strandsA few drops of lemon-yellow food colouringSalt to tasteFlour to sealLighly roast and grind1 dessert spoon poppy seeds1 dessert spoon chironjee seeds1 tsp all-spiceMETHODFry the onion slices to a golden brown. Wash the mortar and pestle, and make sure it’s clean and dry. Place the chicken in a deep bowl. Mash the fried slices into a crumble and keep aside.Mix in sugar and fresh cream as the mixture thickens. Pasinda meat, which is used in many recipes, is a steak cut with marrow bones. The day would traditionally begin with nehari, which is a soup cooked overnight with lamb trotters and tongue, eaten with kulchas. Rub a spoonful of leftover yogurt all over the insides of an earthenware bowl. The Nizams were, also, discerning gourmets and brought in culinary influences from Telengana, Marathwada and Karnataka.nb-huayi. Make sure you use it before the fragrance fades. Eventually, the governor’s title was changed by the Mughals to Asaf Jah, giving birth to the Asaf Jahi dynasty, which ruled over Hyderabad for two centuries, from 1724 to 1948, when the state was annexed by a newly independent India. When you are cooking with mutton the quality of the meat is very important. What makes Hyderabadi food so delicious and unique is the attention paid to every detail and technique, from marinating the meat and grinding masalas to the process of cooking, and then the garnishes, as well as how the dish is served. Leave the chicken on dum for a while, until the oil rises to the surface. I have a butcher that I can rely on but still prefer to go buy the mutton myself, choosing the calf of the leg or shin bone (called adla karali or machli ka gosht).Poets, travellers, kings and common men alike sung praises of his new city, which though ruled by devout Shia Muslims, was very secular, multi-cultural and a haven for art and literature.As it happened, I’d seen a recipe for it in a magazine, but now I’ve forgotten which one it was

Saoji cuisine is still to get the due respect it deserves. Drain water from it. There are total of 24 spices used in the preparation. Add water as needed. It doesn’t help that historical corroboration about them is rare.Add chopped onion and fry till onion gets light brown colour.Once these pieces get fried, add it to the masala paste, which was made earlier. Add mustard seeds, cumin seeds, garlic, pinch of hing, dried red chillies and cook till garlic gets a golden colour.Saoji MuttonIngredients:1 kg mutton, cut into small pieces2 medium onions sliced2 tbsp ginger garlic paste3 tbsp oil½ cup sliced dry coconut2-3 black cardamoms2-3 green cardamoms2 tbsp coriander seeds1 tsp shahi jeera3-5 cloves8-10 black pepper3-4 cm cinnamon stick3-4 bay leaves7-8 dry red chilies1 tbsp poppy seeds (khuskhus)1 tbsp stone flowerSalt as per tasteSaoji MuttonMethod:Heat 3 tablespoons oil in thick-bottomed handi.Boil black pepper, dry red chillies, stone flower, black cardamoms, green cardamoms, shahi jeera, coriander seeds, cloves, cinnamon, bay leaves, poppy seeds and dry coconut.Heat oil in a pan.One huge difference between Saoji and other cuisines from Maharashtra is the cooking method. Thus, although Saoji cuisine is bold on spices, it will keep you away from acidity because of the boiling process.Tomato ChutneyIngredients:2 tomatoes chopped1 small onion chopped1 tsp chopped garlic3 tsp oil1 tsp mustard seeds1 tsp cumin seeds1 tsp jaggery or sugar4 to 5 curry leaves1 tsp red chilli powder½ tsp garam masala powderA pinch of asafoetida/hingTomato ChutneyMethodHeat oil in a pan. This is done to get rid of the harmful acids of the spices.Your dish is ready. I think it will have a big impact once chefs start getting it on the menu.The Saoji community of India has its origins in the Malwa region and is a mix of diverse cultures that spread out to different Southern regions from 13th century onwards. The use of the spices in this cuisine makes use of the basic garam masala khazana with the addition of a few things. Add cumin seeds, garlic and cook till garlic gets nice golden colour. Now, cover the pan and let it cook for three to four minutes till the tomatoes become soft.Your dish is ready.Nagpur and Solapur are the most popular cities for Saoji mutton curry. This masala is mostly a family recipe, which is a fiercely guarded secret.Garnish with coriander leaves. Predominantly a meat-eating community, they started making their own spices.Add garam masala, mix and garnish with coriander leaves. Garnish with coriander leaves and fried garlic.Add washed dal, mix, add water, salt, mix, cover and cook till the dal gets cooked.If you have heard about Saoji cuisine, you may well be from Maharashtra.Add the rice, toss well.com">good bearing — because of its spices.Then grind onions to a paste by adding little amount of water.Lasoon Jeera ChawalIngredients:1 ½ cup cooked steamed rice3 tsp oil1 tsp cumin seeds2 tsp chopped garlic1 tsp chopped corianderSalt to tasteLasoon Jeera ChawalMethodHeat oil in a pan.Add some water and salt. Unfortunately, this cuisine has always been distinct to just Nagpur. Mix it well.Now turn off the gas and drain the excess oil from onions.Add red chilli powder, mix and cook till oil separates from the spices.Boil this gravy and then cover the handi with lid. While Nagpur’s version is an outstandingly spicy delicacy, as it essentially branches from the added chillies of Vidarbha, Solapur’s parallel is on the slightly milder side.Then add ginger-garlic paste and fried onions and mix well with the mutton pieces. This will happen only if we educate more people about the beautiful cuisine within our country, and finally give it its due. Yes, it is, but the tribe that moved to the city to work for mills originally hails from Madhya Pradesh. Saute till garlic turns into a light golden colour. People say that the food is from the Vidarbha region in Maharashtra.Add red chilli powder, garam masala and cook for about a minute.Serve this mutton with bread or roti.Add salt as per taste and three to four cups water and mix well. Add mustard seeds, cumin seeds, a pinch of hing, curry leaves, garlic.Nagpur special dalIngredients:1 ½ cup masoor dal, split3 tsp oil1 tsp mustard seeds1 tsp cumin seeds3 dried red chillies1 onion, finely chopped2 tsp chopped garlicA pinch of hing1 tsp red chilli powder½ tsp garam masalaSalt to tasteMethodWash split masoor dal two to three times.Once oil gets heated, add sliced onions China Titanium iron cored wire and saute these slices till their colour turns golden brown.Add chopped onion and cook till onion gets brown.Add chopped tomatoes and jaggery or sugar. Mix. In Saoji cuisine, the spices are boiled, unlike the other ones where they are dry roasted and then ground.After that make a fine paste of all these spices using grinder.Add roasted peanut powder, mix and cook for two minutes.It was the Halba Koshti tribe — traditionally weavers by profession — who essentially created this style of cooking. At this point also add the chopped coriander and mix well. They are a little-known, undocumented caste.Your tomato chutney is ready.Gaurav Gidwani is the culinary director of Corum Hospitality. Often described as a sweat-inducing cuisine, it is quite the answer to the fiery spread that Andhra Pradesh food boasts of.Cook this mutton in pressure. Add pieces of mutton in oil and saute them on high flame till pieces get light brown.nb-huayi.Once again, heat the oil in a handi.Saoji has this distinct taste — which varies from region to region

Mix yogurt, mint, cumin and salt to taste, then cover and chill to serve.Toss red onions with vinaigrette, chaat masala, red chilli powder and salt to taste. Drain and set aside.Preheat oven to 200°C. Serve with hot biryani. Heat and add curry leaves, mustard seeds and dry red chilli with brinjal and Fry till it browns.FOR RED ONIONS: 2 red onions, sliced, 3 tbsp Benares vinaigrette, 1/4 tsp chaat masala, 1/4 tsp chilli powder, fine sea salt, coriander cress, to garnish, 2 limes, halved, to serveMETHODBring two pans of salted water to boil. Roll dough into a long rope shape, set aside. Add onions and 2 tsp fresh ginger, sautée for 5–8 minutes. Remove and cool in cold water. Mix flour with enough water to dough.Add ground masala with all ingredients, and let brinjal cook till it is soft.5 cm cinnamon or cassia bark, 4 green cardamom pods, 2 cloves, 1 bay leaf, 1 blade mace, 1 tsp cumin seeds, 2 onions (thinly sliced) 3-1/2 tsp finely chopped ginger, 100 gm plain white flour, 50 gm frozen sweet corn kernels, 50 gm frozen peas, 20 small chestnut mushrooms (halved) 1 tsp ground coriander, 1 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp garam masala, 2 tomatoes (chopped) 75 ml single cream, a few saffron threads, 1 tbsp chopped mint, 1/4 tsp ground cardamom, 1/4 tsp ground mace, sea salt, chopped coriander and mint leaves, to garnish, edible dried rose petals, to garnish 400 ml. Stir in cream and saffron, fold in rice.FOR MINT RAITA: 200 gm greek-style yogurt, 1 tbsp chopped mint, a few to garnish, 1tsp cumin seeds, toasted and ground. Repeat with broccoli, green beans. When onions have coloured, add all blanched vegetables, plus the sweet corn kernels, peas and mushrooms, and sauté for 2–3 minutes. Place the casserole in the oven and bake for 8–10 minutes until the pastry turns golden brown. Leave to stand for five minutes before serving.Fry 150 gm oil. Keep vegetables cool, drain and set aside. Sprinkle coriander and mint leaves and rose petals over biryani and serve straight from the casserole.nb-huayi. Sprinkle with the mint, remaining ginger, cardamom and mace.Make paste of onion and tomato and keep it aside. Add tomatoes and continue stirring for 2–3 minutes. — A homemaker. Drain rice, add to pan and boil for 3–4 minutes (al dente).Here is some traditional fare you can rustle up for a feast in your kitchen. Add cauliflower to the other pan and blanch for 2–3 minutes re-covering. INGREDIENTS150 gm basmati rice, soaked in cold water for 5–7 minutes, 150 gm cauliflower cut into florets, 150 gm broccoli in florets, 100 gm green beans (cut) 15 gm butter, 1 tbsp sunflower oil, 2. Break the pastry seal, uncover, place a clean tea towel on top of the biryani before Recipe courtesy Chef Atul Kochhar, NRI – Not Really Indian and Benares Baingan ka salan (For eight people)Ingredients1 kilo brinjal l 1/4 kilo onion l 1/2 tomato l a few curry leaves l 1 tsp mustard seeds l 1-1/2 tsp cumin and Seema powder l 1-1/2 tsp chilli powder l 3 dry red chillies l 1/4 tsp haldi l tamarind paste l 1 tbsp salt to tasteMethodSlice brinjal with stalk into four parts. Melt butter with oil, add cinnamon, cardamom pods, cloves, bay leaf, mace and cumin seeds, and sauté over medium heat until spices crackle. Add tamarind paste and cook for five to 10 China High titanium iron Suppliers minutes. Stir in ground coriander, turmeric, chilli powder and garam masala, and stir for a minute. Add 1 tsp vinegar and simmer. Put the lid on a casserole and use the dough to seal