Breast of Mutton – 500 gms, cut into 1 1/2 inch cubes
Chana Dal – 1/2 cup
Oil – 1/2 cup
Cloves – 6
Cinnamon – 3 one inch sticks
Cardamoms – 4
Green Chillies – 3, slit lengthwise
Onions – 2, finely sliced
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Seeds – 1 tsp, roasted and powdered
Salt as per taste
Mint Leaves – handful
Coriander Leaves – 1 bunch, chopped
Tamarind Pulp – 2 tblsp
Mirchi ka salan is a hyderabadi delicacy and is an impeccable counterpart for Biryani and can also be had with rotis and white rice too. Most of the restaurants in Hyderabad would serve this along with Hyderabad Briyani.
I prefer to make hyderabad briyani for diet or health conscious guest for the fact that my hyderabad briyani is less spicy and also i sparingly add oil in it without any compromise on the flavor or taste and this side dish made of green chillies ...
Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine. Rajasthanis love their food and it is evident in their preparations. Every food enthusiast must have tasted them at least once.
A large part of the state is inhabited by the Marawaris, who prefer vegetarian food...
The Banana stem, the fibre of health is cooked in various ways in South Indian cuisine and it is also consumed raw in juice form.
Banana stem is a rich source of fibre and helps in weight loss. Its high fibre content creates a feeling of satiation and hence, reduces the intake of food. It also helps ease constipation. Again, it improves the ability of the body to fight infection...
Poori is a very popular Indian Deep Fried bread and is made mostly with whole wheat flour and are usually served with a side potato dish, dry or curried. Potatoes and pooris are a made for each other combo. Some Prefer to have pooris with raita or any kurmas tooo. Pooris are also served in the north india with a sweet dish sooji (semolina) halwa and in gujarat and maharashtra with aamras a mango pulp or shrikhand...