Hyderabadi biryani

This is the state that has given the world one of its most savored dishes: biryani. Andhra Pradesh deserves a visit, especially for the authentic Hyderabadi biryaniBiryani is made of layered rice which is cooked with any type of meat, chicken or a combination of vegetables. Other popular food options in the state to take in are mirchi salanghongura pickle and korikoora.

Traditional Gujarat food

Traditional Gujarati food is adored for its distinctive flavor that maintains an interesting balance between spices and sweetness. Try the dhokla, which is a well-known snack or breakfast item that is both healthy and delicious. Other popular delicacies include the thepla (flat-bread made of fresh fenugreek leaves and flour), khandvidhansak and Gujarati kadhi.

1. Punjab

This northern state is especially popular for its amazing local cuisine that is relished throughout the country. Try the makke ki roti and sarson da saag, which is a popular combination of a Punjabi flat-bread and gravy made of mustard leaves and spices. Also, the popular chhola-bhatura, rajma-chawal, amritsari machhli (fish) and lassi (sweetened buttermilk) find their roots in this region.

bread

Panettone Recipe

Panettone

How to make Pannetone
  • Chef: Amit Sinha
  • Recipe Servings: 10
    Prep Time: 
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  • Difficulty Level: Medium

Panettone, a perfect dessert for christmas and new year is an italian type of sweet bread originally from Milan. The procedure of making this cake like dessert is quite long but interesting.It involves ingredients like nuts, eggs and sugar. Have a wonderful Christmas with this delicious Panettone.

Ingredients Of Panettone

  • 250 Gram Flour T-45
  • 10 Gram Fresh Yeast
  • 75 Gram Castor Sugar
  • 155 Gram Milk
  • 75 Gram Whole Eggs
  • 20 Gram Egg Yolks
  • 80 Gram Butter, unsalted
  • 2.5 Gram Bread Improver
  • 3.5 Gram Salt
  • 80 Gram Raisins
  • 80 Gram Candied Orange
  • 35 Gram Candied Lemon
  • 35 Gram Red Cherries

How to Make Panettone

Prepare the sponge:
1.Take a small bowl. Pour warm 30 gm of milk and add 5gm yeast to it.
2.Let it stand until yeast has dissolved. Stir in 30g of the flour, cover with cling film, and let stand 30 minutes, or until doubled.
3.Beat sugar, egg yolks & whole eggs together. Add to sponge and stir until well incorporated.
4.Combine butter and remaining flour until crumbly. Slowly pour in egg mixture.
5.Add in the rest of the ingredient except the fruits and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in candied fruit and raisins.
6.Take the dough into greased bowl, cover with cling film, and leave in a warm place to rise until doubled again, about 2 hours.
7.Once proofed take out the dough onto a lightly floured work surface and knead a few times to deflate.
8.Divide dough into 2 pieces. Roll each piece into a ball and drop into prepared moulds. Let rise in a warm place for about two hours, until doubled again.
9.Heat oven to 200 C. Cut an X on top of each loaf with oiled scissors/blade. Brush tops of loaves lightly with egg wash.
10.After 10 minutes, lower heat to 190 C. Bake for 30 more minutes; if tops get too brown, cover with foil.
11.Loaves are done when a wooden skewer inserted into the centre comes out clean. Cool on wire rack.
12.Serve.

Olive and Rosemary Focaccia Bread Recipe

Olive and Rosemary Focaccia Bread
  • Chef: Divya Burman
  • Recipe Servings: 4
    Prep Time: 
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  • Difficulty Level: Difficult

Focaccia bread is an Italian flat bread topped with herbs. In this version the bread is topped with rosemary and black olives.

Ingredients Of Olive And Rosemary Focaccia Bread

  • 2 tsp active dry yeast
  • 1 tsp reg sugar
  • 3 cups flour/atta
  • 1 3/4 cup lukewarm water
  • 1 tsp salt
  • 3 Tbsp olive oil
  • 3/4 tsp chopped fresh rosemary or 1/2 tsp dried
  • 1/3 cup kalmata olives pitted and cut into circles

How to Make Olive and Rosemary Focaccia Bread

1.Start by taking the temp of your lukewarm water. It should be 45 degrees centigrade or 110 degrees Fahrenheit.
2.In a measuring cup put sugar. Take the right temp of water and add yeast to 3/4 cup warm water. It should start bubbling.
3.Keep aside the water and yeast mix for 10 minutes. Now add to sugar.
4.Add salt and rosemary to the 3 cups flour and mix with hands. Add 1.5 tablespoon olive oil to flour. Add sliced olives. Mix with hands.
5.Now add the yeast mix to flour along with rest of water, knead to make a nice dough ball using flour if needed.
6.Put 1 tablespoon olive oil in a bowl and rub dough ball all over with the oil. Cling film this bowl along with dough ball.
7.Keep in a nice warm place for 1 hour so it doubles in size. Take out and roll and punch all air out.
8.Roll and place in a nice pizza sheet with holes. Cling film again and keep in warm place for 30 minutes.
9.Let it rise further. Now open and rub 1 tablespoon olive oil (to get a nice crispy finish).
10.Use fingers to create the holes in focaccia and decorate with black olives or herbs.
11.Keep in middle rack of oven at 220 degree centigrade for 35 to 40 minutes. Cool 10 minutes before serving.

snacks

Basil Butter Bread Recipe

Basil Butter Bread
  • Recipe Servings: 4
    Prep Time: 
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  • Difficulty Level: Easy

Bread smeared with a flavorful basil butter, topped with grated cheese and baked golden. A quick and easy snack for your brunch party!

Ingredients Of Basil Butter Bread

  • 1 French baguette
  • 7 large garlic cloves or 14 small garlic cloves
  • 1 1/2 Tbsp butter (Salted)
  • 1/2 cup basil leaves
  • 1/2 tsp olive oil
  • Salt, a pinch
  • 2 Tbsp processed cheese, grated

How to Make Basil Butter Bread

1.In a mortar and pestle crush the garlic cloves. Add the washed basil leaves and a pinch of salt. Crush the leaves.
2.Add 1/2 tsp olive oil in it and make a fine paste.
3.In a small bowl add the butter (melted) and mix the basil-garlic paste. Your basil butter is ready.
4.Cut the baguette in half (from top), then slice it horizontally. You will have 4 portions now. Apply the basil butter on your baguette/ bread slices.
5.Top it with grated cheese.
6.Bake for 12-15 minutes or till the bread & cheese is golden brown at 200 degrees C.
7.Serve with pasta or as a snack.

Chicken Shami Kebab Recipe

Chicken Shami Kebab

How To Make Chicken Shami Kebab

NDTV Food
  • Recipe Servings: 4
    Prep Time: 
  • Cook Time: 
    Total Cook Time: 
  • Difficulty Level: Medium

When it comes to starters, Chicken Shami Kebab is one of the best non-vegetarian snacks to be served. You will not only love eating it, but also enjoy cooking this quick snack. Perfect for a dinner party during winters, it can be served with green chutney or tomato ketchup.

Ingredients Of Chicken Shami Kebab

  • 1 Cup Chana Dal
  • 2 tsp Oil
  • 1 tsp Cumin Seeds
  • 7-8 Nos Cloves
  • 7-8 Nos Black Peppercorns
  • 2 Sticks Cinnamon
  • 2 tsp Coriander Seeds
  • 1 tsp Ajwain
  • 3 Nos Red Chilli Whole
  • 1/2 tsp Chilli Flakes
  • 500 Gram Boneless Chicken
  • 1 tsp Salt
  • 1 Cup Water
  • 1 tsp Ginger, finely chopped
  • 2 Nos Green Chilli
  • 2 tsp Garlic, finely chopped
  • 1/2 Cup Coriander Leaves , chopped
  • 1/2 Cup Mint Leaves , chopped
  • 2 Nos Egg

How to Make Chicken Shami Kebab

1.Soak 1 cup of chana dal for at least 30 minutes.Chicken Shami Kebab
2.In a pressure cooker heat oil and add cumin seeds, cloves, black peppercorns, cinnamon, coriander seeds, ajwain, red chilli and chilli flakes. Saute for 1-2 minutes.Chicken Shami Kebab
3.Now add the soaked chana dal and mix thoroughly.Chicken Shami Kebab
4.Add the boneless chicken and salt. Bring to simmer, adding required quantity of water.Chicken Shami Kebab
5.Cook until all the water has evaporated and chicken is tendered.Chicken Shami Kebab
6.Let it cool for some time and then grind all the ingredients to a thick paste.Chicken Shami Kebab
7.In the paste add ginger, green chilli, garlic, coriander leaves and mint leaves. Mix all the ingredients to combine well.Chicken Shami Kebab
8.Now add the raw eggs liquid and mix thoroughly.Chicken Shami Kebab
9.Using your palm make the kebabs of any desired shape and size, generally flat round shape.Chicken Shami Kebab
10.Now dipping in egg fluid shallow fry the kebabs from both sides till golden brown.Chicken Shami Kebab
11.You can tradionally serve the kebabs hot with chutney as per your choice.Chicken Shami Kebab
Watch the step by step recipe of Chicken Shami Kebab here:

sweets

Badam Halwa

I am a great addict to sweets and my children have also happily inherited the same. But, as they grow older there is always an urge to incorporate nutrition in every dish we cook. In such an urge, I came upon a healthy, yummy, mouth-watering sweet dish called Badam halwa. I had first tasted the yummiest Badam halwa in my distant relatives function. My father- in- law being connoisseur in cooking went to the kitchen and learnt the recipe from the cook. It was a great motivation for him to make Badam halwa as my 4 year old son relished it very much. Badam halwa, as said earlier, is healthy, tasty and mouth-watering and is also easy to cook. Though it takes time to cook, it is easy, as nothing can go wrong in this recipe. All you need to do is to make it in a heavy bottomed non stick pan. Badam halwa can be prepared on any festive occasion like Diwali, Durga puja or even Iftaar. Badam or almonds is a nut, that though is high in calories has numerous nutritive benefits. Badam is rich in proteins and good fats and fiber due which consumption of Badam aids in weight loss. Because of the availability of riboflavin and L-cartine, it boosts the brain functioning and also reduces the risk of serious brain diseases. Almonds also enhance the gastro intestinal function due to the high fiber present and its prebiotic properties. Ghee, according to the renowned nutritionist is a super food. Addition of ghee in a sweet dish regulates the blood sugars and reduces the glycemic index in foods. This ensures that there is a slow and steady rise in blood sugar levels. Kesar or saffron, in addition to giving a beautiful color to the dish, also gives a distinctive flavour in the halwa. So, in reality, what we think to be of high calorie sweet dish, are actually rich in nutrition and do some amazing things to our skin and body. So, set out to make this sweet dish in your grand day and let it make a beginning of all sweet things to arrive. Cheers!!

Recipe for Badam Halwa

Preparation time: 30 minutes Cooking time: 30 minutes Serves: 8

Ingredients

  • Almonds – 1 cup (around 80 almonds)
  • Milk – 3-4 tbsp
  • Water – 1/4 cup
  • Ghee – 3 tbsp
  • Sugar – 1 cup (or as needed)
  • Saffron – a pinch
  • Kesari Powder/ Yellow food colour – a pinch

Method

  1. Soak the almonds in hot water for 2 hours and peel the skin off the almonds. To make it faster, boil the almonds with the water for 15-20 minutes and peel them or use store bought peeled almonds.
  2. Grind the almonds in a blender or mixie along with the milk to make a paste. Add very little milk just to help the mixie moving.
  3. Heat the sugar with 1/4 cup of water in a heavy bottomed pan. Bring it to boil to make a simple syrup.(Note:- It is best to use a non stick pan to prevent sticking at the bottom.)
  4. Add the milk-almond paste and keep stirring constantly to prevent it from getting burnt at the bottom. It will thicken very quickly.
  5. Add saffron strands and food color while mixing it. When the mixture cooks, there can be lot of hot splattering, so keep a lid handy.
  6. Once it thickens, keep adding ghee little by little (1 tsp at a time) and keep stirring continuously. When the splattering reduces, it is an indication that the mixture is almost cooked.
  7. Continue mixing until the halwa no longer sticks to the pan and forms a single mass. It starts shining with the ghee separating out as tiny droplets. (The perfect Halwa consistency!!!)
  8. Garnish with fresh nuts.Almond halwa is ready to be served.

Badam Halwa

Serving Badam Halwa

  • Serve the warm badam halwa as such or top it with some vanilla ice cream.
  • Another option is to spread the halwa in a flat tray when it is still hot. Refrigerate it for a while till it hardens a bit. Then cut in into square shapes and serve as badam cake or badam katli.

Ingredients Rava (Sooji) – 2 cups Evaporated Milk – 150ml or 5oz Unsalted Butter – 1/4 cup (You can also use ghee instead) Dry Shredded Coconut Powder – 1 ½ cups Sugar – 2 cups Cardamom Powder – ½ tsp Saffron – 1 pinch, powdered (optional) Raisins – ¼ cup (roasted in a little butter) Cashew/Almond/Pistachio – ¼ cup (coarsely chopped/sliced and roasted in a little butter/ghee) Method 1.Melt the butter in a non-stick pan. 2.Add the rava and fry until you get a nice aroma. 3.Add shredded coconut and sugar and mix well on low heat for few seconds. 4.Add raisins, nuts, saffron, cardamom powder and mix well. 5.Add the evaporated milk and turn off the stove. 6.Keep mixing for few minutes until the evaporated milk is well incorporated. 7.Remove pan from stove to prevent the rava from getting burnt. 8.While the mixture is still hot, take a small quatity of the mixture and roll it into balls. You can the balls as small or as big as you want.

Rava Laddu

Ingredients
Rava (Sooji)  – 2 cups
Evaporated Milk –  150ml or 5oz
Unsalted Butter – 1/4 cup (You can also use ghee instead)
Dry Shredded Coconut Powder –  1 ½  cups
Sugar –   2 cups
Cardamom Powder –  ½  tsp
Saffron –  1 pinch, powdered (optional)
Raisins – ¼ cup (roasted in a little butter)
Cashew/Almond/Pistachio –  ¼ cup (coarsely chopped/sliced and roasted in a little butter/ghee)

  

Method
1.Melt the butter in a non-stick pan.
2.Add the rava and fry until you get a nice aroma.
3.Add shredded coconut and sugar and mix well on low heat for few seconds.
4.Add raisins, nuts, saffron, cardamom powder  and  mix well.
5.Add the evaporated milk and turn off the stove.
6.Keep mixing for few minutes until the evaporated milk is well incorporated.
7.Remove pan from stove to prevent the rava from getting burnt.
8.While the mixture is still hot, take a small quatity of the mixture  and roll it into balls. You can the balls as small or as big as you want.

 

Pawan Tells AP MPs to Learn from Tamil Nadu

Even as his fans are going gaga over the audio launch of Agnyaathavaasi scheduled to take place today and holding with bated breath, Pawan Kalyan is still in ‘political mood’. In a series of tweets, Pawan urges MPs of Andhra Pradesh to support the employees of DCI (Dredging Corporation of India) and asked them to give a representation to Prime Minister against the Union Government’s plans to Privatize DCI.

What’s more? Pawan cited a valid example where Tamil Nadu CM has met PM and sought PM not to privatize Salem Steel Plant despite that it is in “losses”. Pawan asked AP MPs to take cue from Tamil Nadu leaders and asked our MPs to give representation to Centre against DCI privatization.

source-https://www.chitramala.in/pawan-kalyan-warns-bjp-224796.html