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  2. Lukhmi - Wikipedia

    en.wikipedia.org/wiki/Lukhmi

    Lukhmi (Urdu: لقمی) is a typical mince savoury or starter of the cuisine of Hyderabad, Telangana, India. [1] It is a local variation of samosa . The snack's authentic preparation includes stuffing with mutton -mince kheema (ground meat).

  3. Hyderabadi cuisine - Wikipedia

    en.wikipedia.org/wiki/Hyderabadi_cuisine

    Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of cuisines of common people of Golconda Sultanate. [1] Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles. [2]: 3 [3]: 14 [4]

  4. Category:Hyderabadi cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Hyderabadi_cuisine

    Hyderabadi cuisine is a general term for specialty dishes from the city of Hyderabad in Telangana, India. Pages in category "Hyderabadi cuisine" The following 34 pages are in this category, out of 34 total.

  5. Grandma's Favorite Casseroles (That We Still All Secretly Love)

    www.aol.com/21-casseroles-grandma-could-without...

    Suddenly it took hardly any time to make a full meal from just a few ingredients, so many women in the middle of the 20th century became masters at casserole cooking, including your grandmothers ...

  6. Hyderabadi biryani - Wikipedia

    en.wikipedia.org/wiki/Hyderabadi_biryani

    Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice and meat (mostly goat meat). Originating in the kitchens of the Nizam of Hyderabad , it combines elements of Hyderabadi and Mughlai cuisines.

  7. Rasam (dish) - Wikipedia

    en.wikipedia.org/wiki/Rasam_(dish)

    Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is watery in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles. [2] An Anglo-Indian variety of rasam is the soup-like dish mulligatawny whose name is derived from the Tamil word mulagu thani. [3]

  8. How to Make ’50s Noodle Casserole with Just About Any Ingredients

    www.aol.com/lifestyle/50s-noodle-casserole-just...

    Molded Strawberry Salad. This refreshing salad has two layers - a pretty pink bottom that includes sour cream, and a ruby red top with strawberries and pineapple.

  9. Hyderabadi marag - Wikipedia

    en.wikipedia.org/wiki/Hyderabadi_Marag

    Hyderabadi marag or marag is a spicy mutton soup served as a starter in Hyderabad, India and part of Hyderabadi cuisine. It is prepared from tender mutton with bone. [1] [2] It is thin soup. [3] The soup has become one of the starters at Hyderabadi weddings.