Tag Archives: Indina blogger

Qubani Ka Meetha

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Qubani Ka Meetha is a traditional and authentic dessert of Hyderabadi cuisine. This is prepared with the dried apricots and they are most probably served in all the festivals in Hyderabad, most commonly on weddings.

A very simple, easy and delicious dish but consumes time in the preparation. Let me share the recipe…

Taking this to Fiesta Friday #127 hosted by angie-thenovicegarderner.

Qubani Ka Meetha

Qubani Ka Meetha

Ingredients:

  • Dried Apricots – 20 nos
  • Sugar – 7 to 8 tbsp
  • Badam/Almonds – 6 nos
  • Lemon juice – 1 tsp

Preparation:

  • Soak dried apricots in 4 to 5 cups of water (it should sink) for almost 10 hrs or overnight.
  • Remove the seeds from the apricots, roughly chop them small pieces.
  • Boil those chopped apricots in the soaked water for almost 30 mins or until the apricots comes to mashing consistency.
  • Add in the sugar, give a stir and cook in low flame for 5 mins.
  • Pour in the lemon juice, give a stir and cook in low flame for 5 mins or until it thickens or comes to a syrup consistency.
  • Transfer to a bowl, garnish with thinly sliced badam/almonds.

Serve warm or chilled with sliced badam/almonds or with rabdi.

For more Ramzan/Ramadhan/Iftar or Eid recipes, click here.

Prawn Gravy / Yera Thokku – Thoothukudi Style

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Prawn Gravy / Yera Thokku is one of the common gravy in my home town – Thoothukudi. The gravy goes out well with steamed rice, rasam and omelette or Coconut milk rice, Pulav or Chapathi. We use 2 to 4 tbsps of oil, do not reduce the quantity of oil, it result in lack of taste, aroma, texture and color. Let me share the recipe…

Prawn Gravy / Yera Thokku - Thoothukudi Special

Prawn Gravy / Yera Thokku – Thoothukudi Special

Ingredients:

  • Shallots / small onions – 20 nos
  • Big onion – 1no
  • Tomato – 1 ½ nos
  • Green chillies – 1 no
  • Ginger – 2 tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam masala – 1 tsp
  • Turmeric powder – ½ tsp
  • Curry leaves – a strand
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Methi seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Oil – 1 tbsp
  • Salt to taste
  • Coriander leaves – a handful

Preparation:

  • Clean the prawns/shrimps.
  • Finely chop the shallots, big onion and tomatoes. Slit the green chilli.
  • Crush garlic and ginger.
  • Heat oil in kadai.
  • Put mustard, blackgram, methi, cumin seeds and curry leaves. Wait till they crackle.
  • Put onions, garllic and ginger. Fry till they become transparent.
  • Put tomatoes and fry till they become mushy.
  • Put all the spice powders, salt and prawns/shrimps. Fry them till the raw smell goes.
  • Pour a cup of water and cover with the lid.
  • Wait till the prawns get cooked.
  • Remove the lid and put it in sim, till the oil gets separates.
  • Garnish with coriander leaves.

Serve hot. This goes out well with plain rice, curd rice, sambhar sadham and pulav.

Making of Prawn Gravy / Year Thokku –