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
- Dried Apricots – 20 nos
- Sugar – 7 to 8 tbsp
- Badam/Almonds – 6 nos
- Lemon juice – 1 tsp
Dried apricots getting soaked
To the mashing consistency
with lemon juice, getting thicken
Qubani Ka Meetha
- 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.
Recently when I was thinking about the Afghan food, got to watch this dish in a cookery show and wanted to try it. We loved each and every bite of the gravy, the chicken was soft and tender with the juicy flavor in it.
Qorma Lawand is a rich creamy and melt in mouth gravy with mild spiciness, with wonderful aroma and flavor. Usually this gravy is prepared with Lamb meat but I got to prepare with Chicken and little potatoes. Goes out well with pulav or any Indian flat breads. Perfect recipe to try now for Ramadhan. Let me share the recipe…
For more non-veg recipes – Click here and for more poultry recipes – Click here.
- Chicken – 500 gms
- Potatoes – 3 nos
- Onions – 3 nos
- Green chillies – 3 nos
- Garlic – 10 cloves
- Ginger – 3 “inch pieces
- Cloves – 2 nos
- Cardamom – 2 nos
- Cinnamon – 1 stick
- Star Anise – 2 nos
- Turmeric powder – ¼ tsp
- Yogurt/Curd – ¼ cup
- Cashewnuts – 10 nos
- Salt to taste
- Oil – 1 tbsp.
Ginger, garlic and cashew nuts paste
Spices and turmeric powder getting sauted
With onions and potatoes
With chicken marinate
- Peel and finely chop the onions, slit the green chillies to equal halves (lengthwise).
- Peel the garlic and ginger, take them in a blender along with cashew nuts and blend them to a fine paste by adding little water.
- Marinate the chicken pieces in the ginger, garlic and cashew paste along with salt for 30 mins.
- Heat oil in a heavy bottomed kadai, add in the spices (cloves, cardamom, cinnamon and star anise) and cook until they turn dark in color.
- Add in the turmeric powder, cook for few seconds (be sure it should not be burnt).
- Peel and roughly chop the potatoes into medium size, keep it aside.
- Add in the onions, green chillies and cook until the onions start turning golden brown.
- Add in the roughly chopped potatoes and cook for few mins or until it starts turning golden brown in color.
- Add in the marinated chicken along with marinate and cook for few mins.
- Pour in the yogurt/curd, along with 2 cups of water, cover and cook for few mins or until the chicken and potatoes are cooked.
- Remove the lid and cook in low flame until the oil floats on the top.
Serve hot. Goes out well with steamed rice topped with fried onions or pulav/pilaf or any Indian flat bread.
Grapefruit is a large orange-like fruit that belongs to the citrus family. It is also called as shaddock, as it is found as clusters on the tree, it is known as Grapefruit. The flesh of the fruit comes in white, pink or red. It tastes bitter and sour, but packed with lots of health benefits.
Health Benefits: It helps to promote digestion by increasing the flow of gastric juice, helps reduce the excessive production of cholesterol from the liver, also because of the presence of fat-burning enzyme – helps in weight-loss.
For more summer recipes, click here.
I’m in partying mood and so taking this to our own FiestaFriday #121 hosted by Angie@thenovicegarderner.
These fruits are found mostly on summers, you can prepare a squash of this Grape-Fruit and refrigerate them in sterilized bottles for months. Let me share the recipe of the Grapefruit Squash…
- Grapefruits – 2 nos
- Sugar – 6 tbsp
- Lemon juice – 2 tbsp.
Sugar syrup getting done
With lemon juice
Juice getting filtered
Grapefruit juice to the sugar syrup
Almost reaching the squash consistency
Its done to squash consistency
- Halve the grapefruit, cut the skin of the grapefruit – it look like orange.
- Take ¾ litre of water in a sauce pan, bring it to boil.
- Add in the sugar, stir well, until it dissolves, cook in medium flame for 10 mins.
- Pour in the lemon juice, cook in medium flame for another 10 mins.
- Meanwhile, take out the flesh of the grapefruit (as you take out in orange).
- Blend it with ¼ cup of water to a fine paste.
- Strain the juice well in a bowl.
- Pour in the grapefruit pulp to the boiling water and cook in medium flame for another 10 mins or until it reaches the squash consistency.
- Remove from fire, keep it aside and wait until it reaches room temperature.
- Transfer it to a sterilized bottle and refrigerate.
How to serve: You can mix Grapefruit squash with equal proportion of chilled water and serve it. Else you can substitute sparkling water (soda water) instead of water and serve chilled.
Note: You increase or decrease the quantity of sugar as per your taste buds.