Food And Dish veg recipes 2021
Osmania Biscuit
Osmania Biscuits are uniquely soft tea biscuits whose food is enjoyed most with Iranian tea. Taste this sweet and salty flavored, melt-in-the-mouth biscuits of this city famous for its culinary culture. The legend is that this biscuit was named after Mir Osman Ali Khan, the seventh of Hyderabad. Was the Nizam. The Nizam loved this biscuit found in a popular restaurant in Abid Mahalle and then people named it after the king. Another story tells that the biscuits were made for the first time at Osmania Hospital and hence the name. It is said that a group of dieticians prepared a delicious recipe to give it to the patients as an energy booster.
Osmania Biscuit
Apricot Sweet
This typical Hyderabadi sweet dish is made from dried apricots, sour cream and rose water. It is a popular dish served at weddings, and is one of the most delicious dishes in the royal kitchen of Hyderabad.
Apricot Sweet
Sheer Korma
A favorite dish to eat during Eid-ul-Fitr, Sheer Korma is a special Hyderabadi sweet dish made with vermicelli fried in ghee and then cooked with slow flame in sweet milk with dates and other dry fruits. Then some saffron is poured over it. 'Shir Korma' literally means milk with dates.
Sheer Korma
Chilli Sauce
A unique dish is chilli ki salan, a spicy gravy of green chili, cooked in peanuts and sesame seed curry. Coconut and poppy curry are also added to it for taste and color. This dish is said to have been one of the favorite dishes of the Mughal Emperor Akbar. Even the 16th-century document Ain-i-Akbari, which records a detailed account of the administration of the Mughal Empire, is mentioned.
Chilli sauce
Malai Korma
Malai Korma is a delicious vegetarian dish made with spices and sour cream. The kofta, which is mainly deep-fried dumplings of cottage cheese or cottage cheese, is cooked in a mildly spicy gravy. It tastes best when eaten with bread.
Malai Korma
Minced Meat
Keema Samosa is a unique form of common Indian snack samosa. In the mango samosas, the fried potato shell is filled with a mixture of spicy potatoes. The Keema Samosa is stuffed with a spicy minced meat and is cooked and served with spicy mint sauce.
Minced meat
Hyderabadi Haleem
Hyderabadi Haleem, whose favorite preparations include mutton, lentils, wheat pieces, curd, spices, dry fruits and mint, is cooked on low heat for about 12 hours. This fragrant dish is enjoyed during festivals, which is equally thick.
Hyderabadi Haleem
Iranian Tea
Taste the whole milk tea made with a mixture of tea leaves, khoya or mawa, and sugar, reputed in Hyderabad. The most enjoyed of this tea is with Hyderabadi Osmania Biscuits.
It is believed that it was brought to Hyderabad by Persian immigrants who landed at Mumbai port and then settled in Pune and Hyderabad.
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Iranian tea
Double Sweet
Double ka mitha is a delicious sweet dish in which slices of bread are lightly toasted or fried and dipped in sugar syrup, and over which a little, saffron and cardamom infected milk is poured. Then this dish is decorated by adding cashews, sandalwood burkes, almonds and raisins. It is also called a royal piece, and is quite popular at weddings and parties in Hyderabad.
The word 'double sweet' refers to milk bread which is called 'double bread' because when baking it doubles its size.
Double sweet
Firni
A delicious sweet dish is prepared with firni, broken rice, dry fruits and sweet milk. It is a popular sweet dish of the holy month of Ramadan which is also enjoyed on other auspicious occasions. It is usually compared to sweet rice and milk pudding.
Firni
Hyderabadi Biryani
Biryani defines the culture of Hyderabad. Like the city, this iconic royal dish is an amalgamation of rice, meat and savory spices, with no one ingredient dominating the other! Hyderabadi Biryani is distinct from other varieties of biryani available across the country, due to its specialty of recipe and mild but refined spices. There are two types of biryani cooked and served in the city. The first is Kachchi Biryani, in which marinated meat is cooked by mixing it with rice. The second variety, most commonly found, is Pakki Biryani, in which the meat is cooked separately and then layered with half-cooked rice. Both varieties are cooked on the same steam as in the traditional steam-cooking process, until the meat is melted, and the rice is fragrantly cooked. By cooking in this way each rice grain is separated. In both these types of biryani, the spices are light, But the fresh cardamom stays with the bay. Green chili, ghee and saffron tempering are also available.
