Pan me oil rai dalchini long ilaichi 1 onion bhunne ke baad 4 tomato fine chop adrak lasen paste 2 spoon haldi lal mirch 2 spoon bhunne bhuna zeera powder salt and usme gajer choped been chopped motor and masale ke sath bhune vegy10 to 15 minutes and abb bill potato chopped karke Dall de usme 2 spoon till and 2 spoon sukha khopra mixer me pis le dal deaur bhun kar Pani Dale aur garam masala powder and 3 spoon kachi suji aur 10 minutes pakne ke baad ready hai
Dhaniya powder 2 spoon sabzi bhunne ke baad 200g dahi Dall kar bhunne Hari mirch Hara dhaniya kadhi patta kasuri methi last me evrest garam masala powder
Kurma bolte hai jyadatar is sabji ko sab hotels mein. Saag pehli baar suna hu aapke dwara. Dusri baat hai ki sara India mein saag leafy vegetable ki hoti hai. Hyderabadi Poori kurma bachpan se hi har hafta ek se do baar khaya hu main for about 20 yrs , before moving to Mumbai. Naam mat badliyega aap plssssss. Jo HYDERABAD jaye woh Biryani ke saath saath , poori kurma khana mat bhooliye khaas kar vegetarians ko bhi . 🙏🙏🙏🙏🙏
Assalamualikum wa Rahmatulihi wa Barakatuhu. Madame jee,aap kaha say hai,Hyderabad Nastha may kabe Yeh Saag,puri,idli Samber, dosa,veda.yeh Hyderabadi dish nahe hai.Hyderabadi Nasta Royal Hota Hai,khicdi,khatta,Keena,papad,achar,Nagari roti,meetidal roti,kheema roti,Khadal roti,mash ki Dal roti, fry bheja,kaleji,durday, bheja,fry etc etc Hota Hai.. aap plz abhi dish ko Hyderabadi Shahi,Nawabi title na day.
Hyderabad ki dish nahin hai saag puri. India ki dish hai per hyderabad ki nahin hai. Hyderabad ki kheer jis mein khoya aur dry fruits daale jaate hain woh kahyi jaati hai poori ke saath. Yeh saag poori hindus zyada banate aur khate hain. Yeh hyderabadi dishes mein nahin aati. Please aap log research karen aur phir hyderabad ka naam lein.
Kya aadmi hai aap..Dahi ko masala se mix kar rahe hai...ey tareeqa acha nahi..hai apko hospital jaana padega...kyunki Aisa khane waloko bloating, gastric,belly fat rehta hai
@@kavitakaur2365 Hyderabadi cuisine is an amalgamation of Mughalai, Turkic, and Arabic along with the influence of cuisines of common people of Golconda Sultanate.Copied from google.
You never “sauté” anything in this recipe. You “FRIED’ the chopped onion. Using words that one does not understand their meaning does not make you sound sophisticated. “Sauté” in Urdu means “bhunna”.😊