Spaghetti with Cheese and Tomatoes
Ingredients for Spaghetti with Cheese and Tomatoes: 1. Tomatoes – 10 2. Olive oil – 1 big spoon 3. Onions chopped fine – 1 big spoon Garlic chopped fine – 1 big...
Category: Bread Items
Kabuli Pulao
This Kabuli Pulao recipe is a part of Hyderabad cuisine menu. Ingredients for Kabuli Pulao: 1. Basmati rice – ½ kg 2. Bengal gram – 50 gm 3. Ghee – As needed 4. Onions...
Kanchipuram Idli
Kanchipuram is world famous for silk saris. Same is the case of Kanchipuram Idli, an integral part of Kanchipuram cuisine. Its creativity, and the way by which it’s served is amazing. Earlier it was...
Prawn Stuffed Paratha
Ingredients for Prawn Stuffed Paratha: 1. Prawns – 1 cup 2. Chilli powder – 1 small spoon Turmeric powder – ¼ small spoon Salt – For taste 3. Oil –...
Chemmeen-Koon Biryani (Prawns – Mushroom Biryani)
Ingredients for Chemmeen-Koon Biryani (Prawns – Mushroom Biryani): 1. Prawns – 250 gm 2. Chilli powder – 1 small spoon Turmeric powder – ¼ small spoon Salt – For taste...
Nadan Fried Rice (Countryside Fried Rice – Kerala Style)
Ingredients for Nadan Fried Rice (Countryside Fried Rice – Kerala Style): 1. Raw rice (Pachari) of good quality – 2 cups 2. Turmeric powder – ¼ tsp 3. Salt – A little 4. Eggs...
Jeeraka Kanji (Cumin Congee)
Ingredients for Jeeraka Kanji (Cumin Congee): 1. Kuthari (brown rice) without removing bran – 1.5 cups 2. Cumin powder – 1 tsp 3. Salt – A little 4. Turmeric powder – A pinch 5....
Nava Dhaanya Madhura Kanji (Congee with 9 grains)
Ingredients for Nava Dhaanya Madhura Kanji (Congee with 9 grains): 1. Green gram – 2 table spoons 2. Fenugreek – 2 table spoons 3. Horse gram – 1 table spoon 4. Cowpeas – 1...
Prawns Biryani (Chemmeen Biryani)
Ingredients for Prawns Biryani (Chemmeen Biryani): 1. Kaima (Jeerakasala) rice – 1 kg 2. Water – Double quantity of rice Salt – For taste 3. Oil – As needed 4. Onions –...
Ney Pathiri & Mutton Dum
Ingredients for Ney Pathiri: 1. Water – 1.5 cups 2. Rice flour – 1 cup Coconut scrapped – 1 big spoon Fennel seeds – 1 small spoon Shallots...
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