Royal Hyderabadi Cooking

Author : Sanjeev Kapoor
Publisher : Popular Prakashan
Page : 122 pages
File Size : 52,9 Mb
Release : 2009-06
Category : Cooking
ISBN : 8179913732

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Royal Hyderabadi Cooking by Sanjeev Kapoor Pdf

Royal Hyderabadi Cooking reveals secrets from the Nizam's kitchens courtesy the great practitioners of the art: Begum Mumtaz Khan and Ustad Habib Pasha.Royal Hyderabadi Cooking, collaboration between Master Chef Sanjeev Kapoor and Chef Harpal Singh Sokhi, is the fruit of a number of years of intensive research. Hyderabadi Cuisine is known to be irresistible. Here it is presented in a reader-friendly easy-to-cook manner so that the exquisite and graceful food that is a legacy of the Moghuls can be recreated in the home kitchen.Whether it is the popular Haleem you wish to cook or the poetic Asif Jahi Pasandey, you will find the recipes in this book. You can regale your family and friends with scintillating vegetarian dishes like Bhagare Baingan and Diwani Handi served with hot Bakarkhani. Endings must be sweet, so ladle out bowls of Asharfiyon Ka Meetha or Khubani Ka Meetha.With this book in hand transport yourself to a whole new wonderful world where a royal Hyderabadi banquet awaits!

Author : Sanjeev Kapoor and Harpal Singh Sokhi
Publisher : Popular Prakashan
Page : 160 pages
File Size : 45,6 Mb
Release : 2024-06-10
Category : Cooking
ISBN : 9788179917022

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Royal Hyderabadi Cooking by Sanjeev Kapoor and Harpal Singh Sokhi Pdf

Hyderabadi Cuisine is known to be irresistible. Here it is presented in a reader-friendly easy-to-cook manner so that the exquisite and graceful food that is a legacy of the Moghuls can be recreated in the home kitchen. Whether it is the popular Haleem you wish to cook or the poetic Asif Jahi Pasandey, you will find the recipes in this book. You can regale your family and friends with scintillating vegetarian dishes like Bhagare Baingan and Diwani Handi served with hot Bakarkhani. Endings must be sweet, so ladle out bowls of Asharfiyon Ka Meetha or Khubani Ka Meetha. With this book in hand transport yourself to a whole new wonderful world where a royal Hyderabadi banquet awaits.

Author : Pratibah Karan
Publisher : HarperCollins
Page : 0 pages
File Size : 41,8 Mb
Release : 2003-05-16
Category : Cooking
ISBN : 8172233183

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Princely Legacy Hyderabadi Cuisine by Pratibah Karan Pdf

is an epitome of India's composite heritage. It is a confluence of several cultures and identities, Indian and foreign, but with a compelling identities. Indian and foreign, but with a compelling identity all its own, so wondrously compelling identity all its own 400 years ago by its founders, Sultan Mohammed Quli. His invocation for the city was that "millions of men and women of all castes, creeds and religions (should) make it their abode, like fishes in the ocean". In the same spirit, he first named the city Bhagnagar, after his Hindu consort Bhagmati. Later, when the queen was conferred the title of Hyder Mahal, he renamed the city after her to Hyderabad. This book takes you on a short and somewhat sentimental journey to Hyderabad, allowing you to take in the city's charming history, experience its enchanting culture and its somewhat overdone social graces and above all, savour its exquisite cuisine. Like the city's heritage, culture and language, Hyderabadi food is a fusion of several inputs. It blends the class and refinement of the north with the sauce and spice of the south. The repertoire is rich, vast and seductive, both in vegetarian and non-vegetarian fare, and boasts of several varieties of kebabs and biryanis, and curries and dals. This is the first authentic magnum opus on Hyderabadi cuisine and is ornamented with several brilliant photographs. Pratibha Karan was born in Bombay and grew up in Bombay, Calcutta, Himachal Pradesh and Delhi. She did MA (Economics) from Lady Shri Ram college, Delhi University and then joined the Indian Administrative Service (IAS) in 1967. She is presently working in the Ministry of Industry in the Government of India. Exposed to various regional cuisines since early childhood, and also to Burmese cuisine because her parents had settled in Burma for over three decades, she developed an abiding predilection for food of various flavors and textures. Her marriage to Vijay Karan brought her face-to-face with Hyderabadi cuisine, to which she took an instant and passionate fondness. This book is an articulation of an intensely precious culinary and cultural experience. This book is an articulation of an intensely precious culinary and cultural experience.

Author : Bilkees I. Latif
Publisher : Penguin Books India
Page : 372 pages
File Size : 52,7 Mb
Release : 1999
Category : Cooking
ISBN : 0140271848

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The Essential Andhra Cookbook with Hyderabadi Specialities by Bilkees I. Latif Pdf

Savour The Tantalizing Flavours Of Andhra Cuisine While Hyderabadi Cuisine With Its Distinctive Mughlai Flavour Is Famous Around The World, Food From The Other Parts Of Andhra, One Of India S Largest And Culturally Most Diverse States, Remains Relatively Unknown. In This Addition To The Penguin Series On Indian Food And Customs, The Author Brings Together For The First Time The Different Tastes Of Andhra Cooking From The Humble Idli-Sambar To Spicy Seafood Delicacies. Along With The Recipes She Recounts The Traditions And Rituals Associated With Food, Such As The Right Order In Which To Serve The Dishes, A Typical Menu For An Occasion Such As Ugadi, And The Sweets Indigent On Certain Auspicious Days. From The Dishes Traditionally Prescribed For Pregnant Women, To The Festivities Surrounding Birth And Marriage, Bilkees I. Latif Describes With Knowledge And Flair The Cuisine And Customs Of Her State. The More Than 200 Recipes, Lucidly Written And Easy To Follow, Include: Amrit Phal Badam Ki Jaali Gil-E-Behisht Luqmi Meed Godavari Avakkai Bagharey Baingan Gosht Ka Achar Kachi Biryani Zarda-E-Aamba

Author : Domingos Paes
Publisher : Asian Educational Services
Page : 186 pages
File Size : 44,8 Mb
Release : 1991
Category : Vijayanagar (Empire)
ISBN : 8120606841

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The Vijayanagar Empire by Domingos Paes Pdf

Written About A.D. 1520 To 1522 And A.D. 1535 To 1537 Respectively.

Author : Sanjeev Kapoor
Publisher : Popular Prakashan
Page : 108 pages
File Size : 50,7 Mb
Release : 2024-06-10
Category : Electronic
ISBN : 8179913090

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Chinese Cooking ( Veg by Sanjeev Kapoor Pdf

Author : Sanjeev Kapoor
Publisher : Popular Prakashan
Page : 112 pages
File Size : 50,8 Mb
Release : 2009
Category : Cooking, Indic
ISBN : 8179913996

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Marwari Vegetarian Cooking by Sanjeev Kapoor Pdf

Author : Sanjeev Kapoor,Alyona Kapoor,Sanjeev
Publisher : Popular Prakashan
Page : 110 pages
File Size : 43,6 Mb
Release : 2011-12-31
Category : Cooking
ISBN : 8179913988

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Tandoori Cooking @ Home by Sanjeev Kapoor,Alyona Kapoor,Sanjeev Pdf

"Master Chef Sanjeev Kapoor shows you how to use a tawa, an oven, an OTG and even a pressure cooker, to turn out ... kababs, tikkas, kulchas, naans, rotis and paranthas"--Page 4 of cover

Author : Pratibha Karan
Publisher : Random House India
Page : 402 pages
File Size : 49,6 Mb
Release : 2017-07-24
Category : Literary Collections
ISBN : 9788184002546

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Biryani by Pratibha Karan Pdf

The biryani is India’s most beloved dish—one that has spread to all the four corners of the country and assumed many forms. It originated in the Mughal courts, flowering in the jagirs of Awadh, and it is in Lucknow, Delhi and the small Muslim principalities of north India that one finds the classic versions, subtle, refined, and delicately flavoured. Pratibha Karan gives us not just the definitive recipes from these regions but unearths rare and old dishes such as a biryani made with oranges, Rose Biryani and Kebab Biryani. In the south, the biryani has an equally distinguished lineage, if not more so. There are the blue-blooded biryanis of Hyderabad which include gems such as the Doodh ki Biryani, Keeme ki biryani and Bater ki biryani. Away from the royal courts, the biryani has adapted itself into a spicy local delicacy in Tamil Nadu, with many towns like Salem, Aambur, Dindigul boasting of their own signature version of the dish. Kerala too is home to many - a prawn biryani spiced with curry leaves and aniseed, a mutton one laced with star anise. There are as many stunning variations in the east and west—Goan biryanis using vinegar and olives; unusual dishes from the Parsi and Sindhi communities; Bengali adaptations using fish and mustard seeds, even a dish from Assam! Immaculately researched, full of extraordinary recipes, and beautifully designed and photographed, Biryani is the ultimate book on this princely dish.

Author : Sanjeev Kapoor`s
Publisher : Popular Prakashan
Page : 108 pages
File Size : 54,7 Mb
Release : 2024-06-10
Category : Electronic
ISBN : 8179913317

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Desi Mutton by Sanjeev Kapoor`s Pdf

Author : Geeta Devi
Publisher : Rupa Publications India
Page : 146 pages
File Size : 54,7 Mb
Release : 2014-11
Category : Cooking
ISBN : 812912436X

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The Jewels of Nizam by Geeta Devi Pdf

A delectable mix of Arabic, Mughlai and traditional South Indian influences, today's Hyderabadi cuisine is the legacy of the Nizams of Hyderabad, whose khansamas were skilled in the use of spices to bring distinctive flavours to the table. Digging into the 400-year-old history of the royal kitchens of the Nizams, Geeta Devi brings to you a scrumptious array of Hyderabadi recipes to stimulate the palate. From Patthar ka Gosht and Paneer Golkonda to Haleem and Gajar-Methi ka Salan, from Kacche Gosht ki Biryani and Jhinge ka Achaar to Shahi Tukde and Anokhi Kheer-this book reveals the secrets behind a mouth-watering range of delicacies that will delight the modern gourmand. Illustrated with beautiful images, Geeta Devi's recipes are accessible and easy to follow, whether you want to serve up a quick vegetarian snack, a complex main course of mixed meats, an unusual variation on the biryani, a tangy pickle or a rich dessert fit for a feast. Accompanied by a glossary of commonly used ingredients in the Indian kitchen, this is a thoughtfully designed and compact book that you can easily carry into your kitchen while you try out the recipes!

Author : Sanjeev Kapoor
Publisher : Popular Prakashan
Page : 108 pages
File Size : 49,9 Mb
Release : 2011-12-31
Category : Electronic
ISBN : 8179913325

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Vegetarian Breakfast by Sanjeev Kapoor Pdf

Vegetarian Breakfasts Now, here it is a delightful collection of Vegetarian Breakfast recipes fro the Master Chef himself give you the perfect start to a busy day. The range of Indian and International recipes includes such energising dishes as Dal Pakwan, Cheese and Coriander Paranthas, Uttappam Sandwiches, Oat and Apricot Porridge, Orange and Chocochip Muffins and fruity Yogurt with cereal topping. And for those breakfast on the run days, you can whip up a honey and fruit smoothie, a strawberry and Orange soya shake a Power Punch.

Author : Sanjeev Kapoor
Publisher : Popular Prakashan
Page : 108 pages
File Size : 55,7 Mb
Release : 2024-06-10
Category : Electronic
ISBN : 8179913228

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Chicken Recipes by Sanjeev Kapoor Pdf

Author : Sanjeev Kapoor
Publisher : Popular Prakashan
Page : 108 pages
File Size : 42,8 Mb
Release : 2009
Category : International cooking
ISBN : 8179914038

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Sanjeev Kapoor's TV Dinners by Sanjeev Kapoor Pdf

Author : Sanjeev Kapoor
Publisher : Popular Prakashan
Page : 100 pages
File Size : 40,6 Mb
Release : 2011-12-31
Category : Cooking
ISBN : 8179914984

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Makai Magic by Sanjeev Kapoor Pdf

Get Set For Some Mauj-Masti With Makai! In His Latest Book, 'Makai Magic', Master Chef Sanjeev Kapoor Conjures Up A Variety Of Tasty Dishes From The Humble Makai Or Corn.Makai Or Corn Is A Superb Low-Calorie Food Packed With Nutrition. It Has Only 77 Calories And One Gram Of Fat But Is A Good Source Of Fibre And Carbohydrates. Cornflakes -Combined With Fresh And Dried Fruit - Is The Favourite Breakfast Food Of Millions Of People. Corn On The Cob Or Bhutta Is A Best-Seller Especially In The Monsoon. Cornmeal Or Makai Ka Atta Makes Delicious Roti And Cornflour Is A Kitchen Perennial For Turning Out Filling Soups, Custards And Sauces. Sweetcorn Kernels Add Just That Right Bite And Crunch To Salads.Master Chef Sanjeev Kapoor Shows You How To Transform Makai Into Scrumptious Sesame Corn Toast And Hot Chilli Corn. Toss Tender Babycorn Cobs Into Salads With Avocado Or Tomato And Pepper. Sweetcorn Kadhi, Makai Ki Khichdi, Sweetcorn And Paneer Bake And Malai Makai Palak Are Some Of The Other Easy-To-Cook Recipes In This Collection.