| Author |
Message |
    
Deyyam
Bewarse
Username: Deyyam
Post Number: 2269
Registered: 06-2004
Posted From: 155.226.255.42
| | Posted on Wednesday, January 25, 2006 - 3:33 pm: |    |
Hyderabad lo 4 yrs vundi kuda..real hyderabaadi food okkasaaari kuda tinale 
Bhoot hoon main. |
Venu
Desanike Pedda Bewarse
Username: Venu
Post Number: 7036
Registered: 03-2004
Posted From: 67.84.172.208
| | Posted on Wednesday, January 25, 2006 - 2:28 pm: | |
Ochheyandi!! Aadiki teesuku poye badhyata naadi. Ada meeru yemi Givuutharo, yemi takutharo mee mee talent ni batti untadi!!
Akkadiki ochhinaku yetta givoccho oka sari givvi supimante kudardu(naa age ki bagodu pelli sesukunnaka aa givvadalu takadalu)!!
Ye Desamegina Yendu Kaalidina Pogadara Mee Thalli Bhoomi Bharathi Ni!! |
Sinnodu
Bewarse
Username: Sinnodu
Post Number: 1020
Registered: 05-2005
Posted From: 65.185.179.126
| | Posted on Wednesday, January 25, 2006 - 2:22 pm: | |
eeh give and take policy edo bagane unde patti mama try seddama poyi  |
Naagaraja
Vooriki Bewarse
Username: Naagaraja
Post Number: 2806
Registered: 06-2005
Posted From: 129.33.49.251
| | Posted on Wednesday, January 25, 2006 - 2:15 pm: | |
vaaake
  petrol Can * Bullet =wat a pight!!-FBI agent
|
Venu
Desanike Pedda Bewarse
Username: Venu
Post Number: 7035
Registered: 03-2004
Posted From: 67.84.172.208
| | Posted on Wednesday, January 25, 2006 - 2:13 pm: | |
Ye eekend ochhesey, ni jindagi lo marsi ponatuvanti porila daggara ki NUDE dance ki teesukupotha. Neeku inka konchem utshaham unte aa porila ki koddi ichhavante vallu neeku koddi istharu!! Ante Give N Take Anna mataa!!
Ye Desamegina Yendu Kaalidina Pogadara Mee Thalli Bhoomi Bharathi Ni!! |
Naagaraja
Vooriki Bewarse
Username: Naagaraja
Post Number: 2802
Registered: 06-2005
Posted From: 129.33.49.251
| | Posted on Wednesday, January 25, 2006 - 2:08 pm: | |
MING Restaurant lo tindam!!
ante ante....mamamlni mattiki teesukellav adigina sota ki 
petrol Can * Bullet =wat a pight!!-FBI agent
|
Venu
Desanike Pedda Bewarse
Username: Venu
Post Number: 7034
Registered: 03-2004
Posted From: 67.84.172.208
| | Posted on Wednesday, January 25, 2006 - 2:07 pm: | |
Inka konni koddi spetalo....
Ye Desamegina Yendu Kaalidina Pogadara Mee Thalli Bhoomi Bharathi Ni!! |
Venu
Desanike Pedda Bewarse
Username: Venu
Post Number: 7033
Registered: 03-2004
Posted From: 67.84.172.208
| | Posted on Wednesday, January 25, 2006 - 2:07 pm: | |
Hyderabadi Fish curry :
Given below is the recipe of Hyderabadi fish curry :
Ingredients Quantity
Pomfret 500 gms
Sesame seeds 20 gms
Cumin 10 gms
Coriander seeds 20 gms
Dry Coconut 3 medium size
Onions 25 gms
Tamarind 25 gms
Ginger & garlic paste 5 gms
Groundnut Oil 50 ml
curry leaves few springs
coriander leaves few springs
Red chilies 4 medium size
Turmeric 5 gms
Lemon 2 nos.
Salt to taste
Asafoetida a pinch
Method :
Clean & cut the fish into slices. Marinate with Turmeric, salt &
Lime juice .
Grill onions over fire or bake till brown.
Roast together coriander seeds, red chilies sesame seeds, cumin and
grated coconut until brow.
Grind onions and the roasted masalas together into paste.
Soak tamarind in hot water and squeeze out pulp.
Heat oil to smoking point. Remove from fire add 1/2 tspn cumin seeds,
asafetida, curry leaves,---.
Add the ginger and garlic paste followed by the ground masala paste.
Return the pan to the fire. Cook till the masala is done.
Add the tamarind pulp and simmer for 10 minutes.
Add the marinated fish peaces and simmer on low flame till the fish
is cooked(approx 7 mins).
Adjust the seasoning. Garnish with chopped coriander leaves. Serve
with rice.
Ye Desamegina Yendu Kaalidina Pogadara Mee Thalli Bhoomi Bharathi Ni!! |
Bhavani
Bewarse
Username: Bhavani
Post Number: 1609
Registered: 02-2005
Posted From: 70.136.84.194
| | Posted on Wednesday, January 25, 2006 - 2:03 pm: | |
nenu south annai!!!
vasthaanu ee month ending ki...appudu kummeddaam!!!
One of the penalties for refusing to participate in politics is that you end up being governed by your inferiors |
Venu
Desanike Pedda Bewarse
Username: Venu
Post Number: 7032
Registered: 03-2004
Posted From: 67.84.172.208
| | Posted on Wednesday, January 25, 2006 - 2:02 pm: | |
Nenu seyinchi pettedaniki nenu kuda Bemmachari ne kada!!
Oo vela nuvvu NJ nundi ayithe ochhey Oak Tree ki, akkadi nundi mana AGNIPARVATHAM mama ni, KRISHNA mama ni pogesukoni MING Restaurant lo tindam!!
Ye Desamegina Yendu Kaalidina Pogadara Mee Thalli Bhoomi Bharathi Ni!! |
Venu
Desanike Pedda Bewarse
Username: Venu
Post Number: 7031
Registered: 03-2004
Posted From: 67.84.172.208
| | Posted on Wednesday, January 25, 2006 - 1:59 pm: | |
Qubani Ka Meetha :
The sweet buds of Hyderabadis are legendary. No meal is ever complete without a sweet at the end .The sweets here are sweeter than in any other cuisine.
One of the most favourite is the "Qubani Ka meetha".This is a sweet that bellies all traditions and is the fastest moving dessert in most of the Hyderabadi restaurants.
This dessert can be served either with fresh cream, Custard or even Vanilla ice cream to suit all palates. None of the wedding feasts are ever complete without at least one meal ending with this dessert. To beat it all, its is very easy to make.
Ingredients Quantity
Apricot dried(Whole)(Qubani) 200 gms
Sugar 60gms
Fresh Cream (whipped) 50ml
Water 300ml
Method :
Wash and soak the apricots in hot water for 15mts.
Mash and stone the apricots. Break open the stone and remove the nuts.
Heat the mixture of apricot and nuts until it starts thickening.
Add sugar and cook for another 2 minutes.
Allow the mixture to chill.
Serve it with fresh cream, plain custard or Vanilla Ice-cream.
Ye Desamegina Yendu Kaalidina Pogadara Mee Thalli Bhoomi Bharathi Ni!! |
Bhavani
Bewarse
Username: Bhavani
Post Number: 1608
Registered: 02-2005
Posted From: 70.136.84.194
| | Posted on Wednesday, January 25, 2006 - 1:58 pm: | |
VENANNAI!!
ittaa oorinche badulu maaku cheyinchi pettochu gaa!!!
One of the penalties for refusing to participate in politics is that you end up being governed by your inferiors |
Venu
Desanike Pedda Bewarse
Username: Venu
Post Number: 7030
Registered: 03-2004
Posted From: 67.84.172.208
| | Posted on Wednesday, January 25, 2006 - 1:53 pm: | |
Hyderabadi BIRYANI :
Hyderabadi Biryani, is the Jewel in the Crown of any mouth watering FOOD.
The recipe of the Hyderabadi Pucci Biryani (chicken) is given as under.
The ingredients and the method given are simplified to suit both our local readers and those abroad. So let me not take more of your time. Happy cooking!!!
Ingredients Quantity
Basmati rice 400 Gms
Chicken 1 kg (Cut into 8 Pieces)
Onions (sliced) 100 Gms
Onions (chopped) 100 Gms
Yogurt 50 Gms
Ginger paste 5 Gms
Garlic Paste 5 Gms
Pepper corns (crushed) 5 Gms
Mint leaves (chopped) 2 sprigs
Saffron a pinch
Milk 2 tbsp
Cardamom 4 nos.
Cinnamon 1" piece
Cloves 4 nos.
Shajeera ½ tspn
Ghee 100 gms
lime 1 large
Salt to taste
Tomatoes 2 nos.
Garam masala Powder 5 Gms
Red chilli powder 5 Gms
Method :
Clean the chicken and marinate it with yogurt, garam masala powder, 1/3 of the chopped onions, ½ tspn ginger & garlic paste, crushed peppercorns, lime juice and ½ tspn of salt, for 90 Mins.
Clean and soak rice separately for 30 mins. Boil 1 liter of water in a pan.
Add one clove, one cardamom and ½ the cinnamon to the boiling water. Add the soaked rice and allow to boil for a few mins. Once the rice is half done add 1 tspn oil and salt. Drain and keep aside.
In a thick-bottomed cooking vessel with a narrow neck, heat ½ the ghee. Add shahjeera and the cardamom, cinnamon and cloves, sauté for a minute.
Add rest of the chopped onions, sauté, then add the ginger and garlic paste.
Add the chopped tomatoes and the red chilli powder, sauté till it is slightly cooked. Then add the marinated chicken without the marinade. Stir-fry for a minute.
Add the marinade and cook till the gravy leaves the side of the container. Adjust the seasoning.
Remove half the curry from the vessel; spread half the cooked rice over the curry in the vessel, garnish with chopped mint leaves and deep fried onion slices.
Place the second layer of curry over the rice and spread the remaining rice over it. Garnish with mint leaves and deep-fried onion slices. Pour ghee on the edges of the layered biryani so that seeps inside.
Seal the container with dough so that the steam does not come out. Cook on low flame for 10-15 minutes. An alternative method is that a griddle is put on the flame and the biryani container over it with a weight on top. Or the container can be put in an oven and baked for 10-15 mins on medium heat.
Break the seal just before serving. Biryani serving must have both the layers of rice and curry. Serve with raitha.
Ye Desamegina Yendu Kaalidina Pogadara Mee Thalli Bhoomi Bharathi Ni!! |
Venu
Desanike Pedda Bewarse
Username: Venu
Post Number: 7029
Registered: 03-2004
Posted From: 67.84.172.208
| | Posted on Wednesday, January 25, 2006 - 1:43 pm: | |
The 400 years of Hyderabadi culture has its origin in Art, Music & Dance, Poetry, and last but not least, the Cuisine!!!
Hyderabad is never complete without the mention of the "Shahi Dastarkhan". The Dastarkhan is the Dining place where the food is served and eaten. It is normally a low chowki for the dining table and cotton mattresses for squatting and bolsters for the back rest. The Dastarkhan holds a place of reverence in every household.
The Cuisine of Hyderabad has been influenced by various regional and religious cuisines, both Indian and Foreign, despite which it has been able to create an identity of its own. It has also been able to contribute towards making Indian cuisine popular world wide. The "Biryani" from this cuisine is one such example.
What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an Amalgam of these add an unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name. "Murgh do pyaza" gets its name from the onions that are added twice to the dish in two variations.
The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as "Gravy". Some of these blends are a well-kept secret that pass only down the family line or from the Ustad(Teacher) to his Shagird(Pupil). The head cooks or the "Khansas" were an asset to the house hold, and were treated with due respect.
The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi. These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas. The "Kebabs" in Hyderabad need a special mention, the "ShammiKebab" is one such popular dish. The Kebabs are originally from Greece!!
The Hyderabadi meal is never complete without the bread from the kilns of the local bakers. The breads from this cuisine are equally popular, be it rich "Sheermal" or "lukmi" (bread stuffed with savory mince meat). Bread is not only an accompaniment to the meal but also forms a base for a popular sweet dish "Double Ka Meetha".
The forthcoming editions would carry further information on the cuisine of Hyderabad and also a few recipes from this land. We bid adeiu for now and look forward to welcoming you again for more recipes. Khuda afiz......
Ye Desamegina Yendu Kaalidina Pogadara Mee Thalli Bhoomi Bharathi Ni!! |
