Hyderabadi Biriyani,Cooking,Hyderabadi Biryani recipe,vantalu,Andhra foods,Andhra Vantalu,Biriyani

Recipe: Gongura leaves- about 4 cups a handfull of peanuts dry red chilles- 5 tamarind juice – 1tsp (adjust depending upon how tangy the gongura is) onion- 1/4th Tempering/ Talimpu: oil- 1tsp mustard seeds- 1/2 tsp chanadal, urad dal, cumin seeds- 1/4th tsp each few curry leaves dry red chille-1 pinch of ...

Ingredients: 1/2-kg lamb meat 1/2-tsp turmeric powder 10-cloves of garlic 1/2-inch piece of ginger Salt to taste For the curry: 3-tblsp cooking oil 4-cloves 4-whole green cardamoms 2-bay leaves 1-large cinnamon stick 200gms-gongura leaves 1-large onion thinly chopped 1-stem large curry leaves 4-green chilies coriander Leaves Salt to taste How to make gongura mutton: Boil the mutton and ginger ...

Recipe -------- ¾ cup - toor dal (kandi pappu) 1½ to 2 cups - finely cubed bottle gourd (Sorakaya, Dudhi) ¼ cup - coarsely chopped onion ½ teaspoon each (or to taste)- red chilli powder and turmeric Marble ball sized tamarind Preparation for popu or tadka -------------------------------- 1 tablespoon ...

Recipe: Poha (Atukulu/Avalaki) – 2 cups Medium onion- 1 Peanuts about 10 green chille- 4 few curry leaves coriander leaves lemon juice and salt. How to preapare In a skillet add a tablespoon of oil followed by mustard seeds. When mustard starts to dance around add the peanuts, half ...

Ingredients 1 cup Carnation Milk Powder 1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda) 2 tablespoons butter -melted Whole milk just enough to make the dough 2 cups Sugar 1 cup ...