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Author Topic: Khobani ka meeta and Sheer khorma  (Read 5164 times)
« on: November 29, 2009, 05:06:28 AM »

So these are my 2 most favorite recipes whenever I head back home (to Hyderabad, India), which has some of the best Mughlai cuisine in India (Mughlai cuisine has originated primarily from Persian cuisine but has over the years been modified according to the Indian taste buds and it's usually not spicy at all....just very few subtle flavors that make your mouth water  Smiley

Both Khubani ka meetha and Sheer khorma are desserts.  Khubani ka meetha is a thick, liquid sauce made out of dried apricots (khoobani) and nuts and is served with either cream (malai) or more commonly ice cream.  Since I really suck at cooking Indian food ( Sad), I've decided to post the link to the recipe: http://scienceblogs.com/gnxp/2008/10/indian_america (just try searching for "khubani ka meetha on the page using the ctrl + F keys...saves a lot of time.)

The second recipe is Sheer korma made with Sheer (milk) and thin vermicelli.  It's usually quite fatty, so I've warned you of the "richness" of the dish ahead of time.  It's made with milk, saffron, nuts (pistacchio, dried watermelon seeds, dates etc.) This dish is usually reserved for the Ramzan season.  Here's the recipe:
http://www.keral.com/ramzan/ramzan.html (again do look for "sheer korma"

Bon appetite Smiley
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