Royal Hyderabadi CookingPopular Prakashan, 2009 - 104 من الصفحات Royal Hyderabadi Cooking reveals secrets from the Nizam's kitchens courtesy the great practitioners of the art: Begum Mumtaz Khan and Ustad Habib Pasha.Royal Hyderabadi Cooking, collaboration between Master Chef Sanjeev Kapoor and Chef Harpal Singh Sokhi, is the fruit of a number of years of intensive research. Hyderabadi Cuisine is known to be irresistible. Here it is presented in a reader-friendly easy-to-cook manner so that the exquisite and graceful food that is a legacy of the Moghuls can be recreated in the home kitchen.Whether it is the popular Haleem you wish to cook or the poetic Asif Jahi Pasandey, you will find the recipes in this book. You can regale your family and friends with scintillating vegetarian dishes like Bhagare Baingan and Diwani Handi served with hot Bakarkhani. Endings must be sweet, so ladle out bowls of Asharfiyon Ka Meetha or Khubani Ka Meetha.With this book in hand transport yourself to a whole new wonderful world where a royal Hyderabadi banquet awaits! |
عبارات ومصطلحات مألوفة
1/4 teaspoon ½ cup absorbent paper black cardamoms boil chana dal chicken chironji chopped fresh coriander Chutney cinnamon cloves coconut COOKING PopulaR prakashan cumin powder cups of water curry leaves DALCHA dough Drain on absorbent five minutes flavours fresh coriander leaves Garam Masala Powder garlic cloves ghee ginger-garlic paste grams green cardamoms Heat the oil HYDERABADI COOKING PopulaR Hyderabadi cuisine inch ginger Indian cuisine Ingredients kababs kashan keema low heat medium onions milk mixture mutton Nihari onions paneer pasandey paste and sauté pepper powder PopulaR prakashan ROYAL powder ½ teaspoon Powder page 104 prakashan ROYAL HYDERABADI red chilli powder remove from heat ROYAL HYDERABADI COOKING saffron salt to taste Sanjeev Kapoor Serve hot sesame seeds simmer sliced soaked Stir tablespoon lemon juice tablespoons tablespoons chopped fresh tablespoons oil tablespoons pure ghee tamarind tamarind pulp teaspoon cumin seeds teaspoon Garam Masala teaspoon red chilli teaspoon turmeric powder urad dal yogurt