I invite all Hyderabadis to write at least one sentence in "

[HH]

Hussain Sagar Ke Kinarey - 31 / 1 / 2005 :

CAFE Bhai, LITE Bhai, BM Sahab, C-A-D Garu, A2C Ji, ... "LITE le re bhai" Century Hogayaa ... "TAALIYAAN" ! Machcharaan Khatm ... Aap Khush ... Hum Sab Bhi Khush

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[HH]

Hussain Sagar Ke Kinarey - 5 / 2 / 2005 : Yeh ... Kaun Gadha ...


- Bray ... Bray ... Bray ...
- Yeh Kyaa Horein Miyan ... Bahar Kya Shor Macharein... Woh Bhi ...Loud Speakeran Se
...
...
...
- Gadhon Ke ... Kuchchh Meeting Horein Sarkar
- Unka Bhi ... Meeting ... Kaun Gadha ... Permission Diye Inku


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[HH]

Hussain Sagar Ke Kinarey - 8 / 2 / 2005 : Yeh ... Kyaa Miyaan ... Phir Aagaye Gadhe ...


- Bray ... Bray ... Bray ...
- Yeh Kyaa Horein Miyan ... Phir Aagaye Gadhe ... Woh Bhi ...Loud Speakeran Lekey
... ... ...
- Gadhon Ke ... Kuchchh Juluus Hai Sarkar
- Unke Bhi ... Juluus ... Kaunse Rang Ke Hain Ab ... Piilaa ... Gulaabii ... Haraa ... Geruvaa ... Laal ... Yaa Sab Milkuch Kya

- Sab Milkuch Lagtain Sarkar ... "Renknaa Hamaaraa Haq Hai!" ... Aise Naarey Lagaarein Sarkar
- Jaise Ki Hamaarey Leaderaan Cheekhtein "Baknaa Hamaraa Haq Hai" ... Miyaan


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[HH]

Hussain Sagar Ke Kinarey - 25 / 2 / 2005 : Paanii Pilaatey...


- Paanii ... Paanii ... Paanii ...
- Yeh Kyaa Horein Miyan ... Phir Kyaa Shor Machaarein ... Woh Bhi ...Loud Speakeran Lekey
... ... ...
- Ab Ki Baarii Paanii Ke Liye ... Sarkar!
- Udhar Dekho ... Paanii ... Hainaa!
- Ab Paanii ... Haftey Mein Do Bar ... Do Hi Baar ... Chhodtein Bolrein ... Sarkar
- Ain? ... eh? Kya?!


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[HH]

Hussain Sagar Ke Kinarey - 1 / 3 / 2005 : Garam Hawaa ...


- Garam ... Garam ... Garam ...
- Yeh Kyaa Horein Miyan ... Phir Kyaa Shor Machaarein ... Woh Bhi ...Loud Speakeran Lekey
... ... ...
- Ab Ki Baarii Garam Hawaa ... Ke Wajah Sey ... Sarkar!
- Abhi Sey ... Garmi ... Shikaayat ... Shuruu ... Kya Miyan?!
- Ab Paanii ... Haftey Mein Do Bar ... Do Hi Baar ... Chhodtein Bolrein ... Sarkar
- Ain? Aur Saath Mein Garam Hawaa... eh? Kya?! Naubat ... Hai Miyaan


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[HH]

Hussain Sagar Ke Kinarey - 5 / 3 / 2005 : Garam Garam Khana...

The cuisine of Andhra Pradesh is reputedly the spiciest and hottest of all Indian cuisine. The cuisine includes both the original Andhra cooking and the Hyderabadi cuisine with its Mughlai influence. It is the former, which is red hot. The food is very delicious and spices are used liberally in their food. Andhra Pradesh calls for some mouthwatering traditional delicacies.
There are specific items served for snacks, lunch, dinner, etc. Eating patterns differ as there is a mixture of Hindu and Muslim styles of eating. The cuisine is largely vegetarian, with only the coastal areas showing a marked preference for seafood. Rice, the staple Andhra food, is served with sambar, other lentil preparations along with vegetables.
THE TRADITIONAL ANDHRA MEAL
Traditional Andhra meal starts with people sitting on mats or small raised wooden seats. A banana leaf is placed before each person and a little water is sprinkled, this shows that the food can now be served. Rice is served with a little helping of ghee.

Unlike other parts a dry curry goes as a perfect combination with the rice. The meal includes nearly five types of dishes, but a typical Andhra meal has to have the famous hot pickles, chutneys, powders etc. Curd ends the spiciness of the meals on a cool note.

Pulihara, or tamarind rice, is the main food here in Andhra Pradesh, and green chillies add spice to the cuisine. The vegetables and greens are prepared with various different masalas giving the same vegetable different flavours. Traditional Andhra cuisine also has many non-vegetarian dishes, which are also spicy and unique in taste.

The pickles and chutneys are very popular and last for more than a year. Chutney is made practically of every vegetable including tomatoes, brinjals and an aromatic green called 'Gongoora' which is an Andhra speciality.

The mango pickle 'Avakkaya' is a perennial favourite of Andhraites all over the world. The famous south Indian Tiffin's like Idli, Dosa are found in many restaurants, but the favourite remains to be 'Pesarattu', which has filling of 'Upma'.

Andhra cuisine is largely vegetarian, with only the coastal areas showing a marked preference for seafood. Fish and Prawn are curried in sesame and coconut oils, and flavoured with freshly ground pepper and eaten with rice.

Snacks
Snack time could mean onion 'Pakodas', 'Vadas', 'Murku' (roundels of rice flour that are deep fried), and 'Appadams'. For desserts, try 'Payasam', a pudding made with rice and milk. 'Putharekulu', 'Kakinada Kaja', 'Bobbatlu', 'Booralu', and 'Bandhar Ladoo' are the famous sweets.
HYDERABADI CUISINE
Hyderabadi cuisine is rich and aromatic, the taste more distinct, with a liberal use of exotic spices and ghee and the fresh fruit normally used is replaced by dried fruits.
The Mughlai Delicacies
Hyderabadi Cuisine owes its origins to the Mughlai style of cooking of the Asaf Jahi period. By carefully mellowing and nurturing the typical Mughlai flavours with a blend of spices, the cuisine of Hyderabad was born. ...
Vegetarian Food
For vegetarians there is 'Bagara Baingan' (a rich spicy preparation of brinjals); Mirch-ka-salan (chillies in a creamy gravy); 'Tomato Qoot' (aromatic puree of tomato with flavourings); and 'Shahi Dahi Vadas' (lentil dumplings in Youghurt sauce).

Desserts
For dessert, on can have a pick from 'Double-ka-Meetha' (a bread and cashewnut pudding); 'Qubani-ka-Meetha' (stewed apricot dessert); ... 'Badam-ki-Jhab' (marzipan) and 'Dil-e-Firdaus' (a rich, milk-based sweet).

Many small hotels and restaurants around the Charminar area offer authentic Hyderabadi dishes.

Mangoes, 'Anabshahi' grapes, custard apples are among the delicious fruits varieties and finally the elaborately prepared 'Paan' can be enjoyed after a hearty feast.

CHOWKI DINNER
Andhra Pradesh Tourism offers on order a typically Hyderabadi multi-course dinner served on a low table (Chowki) around which 8 people can sit. Authentic Hyderabadi cuisine is served course by course, as the Nawabs were served with a Deccan ambience accompanied by traditional entertainment like Ghazals.

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[HH]

Hussain Sagar Ke Kinarey - 7 / 3 / 2005 : Garmaa Garam Khaanaa...

The cuisine of Andhra Pradesh is reputedly the spiciest and hottest of all Indian cuisine. The cuisine includes both the original Andhra cooking and the Hyderabadi cuisine with its Mughlai influence. It is the former, which is red hot. The food is very delicious and spices are used liberally in their food. Andhra Pradesh calls for some mouthwatering traditional delicacies.
There are specific items served for snacks, lunch, dinner, etc. Eating patterns differ as there is a mixture of Hindu and Muslim styles of eating. The cuisine is largely vegetarian, with only the coastal areas showing a marked preference for seafood. Rice, the staple Andhra food, is served with sambar, other lentil preparations along with vegetables.
...

- Kya Baat Hai ... Miyan ... Puuraa Parchaa Padhku Dikhaa Diye ... Ilaakaayi Khuubiyan ... Hyderabadi Khaasiyat ... Bahut Kuch Sunaayaa ... Sirf Sunnekuch ... Yaa Khana Bhi Khilarein ... FHDB Loganku Bhi Shauq Hoga ... Garma Garam Khaaney Ka Intezaam Karo!
- Ji Sarkar, Filhaal Garam Cup Chai Lenaa Sarkar!


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[HH]

Hussain Sagar Ke Kinarey - 10 / 3 / 2005 : Andhra Khaanaa...

- Andhra Khaanaa... Miyaan Bataao Kahaan Achchha ... Mileygaa?
- Bahut Saarey Jagah Hain ... Sarkar
- Ek Zamaney Mein Abid Shop Meinch ... Do Teen Achchey Jagaich They ...
- Ab Bhi Hain, Sarkar ... Messaan ... Hotelaan ... Andhra Tiffenaan Bahut Kuch Banaarain Sarkar
- Mirchi Bhaji ... Theek Hai ... Bahut saarey Mein Tamaataraan Daalrein Miyan
- Swaad Ke Liye ... Hogaa, Sarkaar
- Magar Miyaan .. Ek Tamaatar Daaley Toh Bhi ... Sirf Tamaatar Khaarein ... Aisech Lagteich ... Bagair Tamaatar Ke Andhra Khaanaa Kahan Milta ... Woh Bolo Miyaan ...
- Ji Sarkar, Filhaal Garam Cup Chai Lenaa Sarkar!

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[HH]

Hussain Sagar Ke Kinarey - 13 / 3 / 2005 : Andhra Khaanaa...



- Andhra Khaanaa ... Miyaan ... Sirf Yay Tasvirainch ... Dikhaarain ... Yaa Kuchchh Khaaney Ko Bhi Mileygaa?
...
- Ji Sarkar, Filhaal Garam Cup Chai Lenaa Sarkar!


Visit:
http://www.tradewingstravel.com/andhra/apculture.jsp

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[HH]

Hussain Sagar Ke Kinarey - 21 / 3 / 2005 : Hyderabadi Dahi Ki Chutney

Hyderabadi Dahi Ki Chutney

Ingredients

1 Cup Curd
2 Green Chilies
Coriander Leaves
1 Small Onion
Salt to Taste

Method

1. In a bowl whip the curd. Add 1/4 cup of water and mix it well.
2. Cut the Onions, chillies, coriander leaves into very small pieces. Add it to the curd.
3. Add salt to taste with little Dhania Powder. It goes great with Biryanis and Fried rice.
4. Serve Cool.






- "Hyderabadi Dahi Ki Chutney" ... Miyaan ... Sirf Bananey Kich ... Sunaaarain ... Yaa Kuchchh Khaaney Ko Bhi Mileygaa?
...
- Ji Sarkar, Filhaal Garam Cup Chai Lenaa Sarkar!


Visit:
http://www.bawarchi.com/contribution/contrib4526.html

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[HH]

Hussain Sagar Ke Kinarey - 22 / 3 / 2005 : Gutti Vankaya Kura

Gutti Vankaya Kura

TAKE:
6-8 small brinjals
1tsp gingergarlic paste
2 onions
1/2tspfenugreek seeds
2 tbsp corriander seeds
1tbsp blackgram dal
1/2 tspmustard seeds
1 1/2bengal gram dal
2 tbsp garm masala
coconut powder
1/2 tsp turmeric powder
curry leaves
1 tsp red chilli powder
salt


Take oil in a pan ...








- Hey "C-A-D" ... You Make My Mouth Water ... When & Where Are You Partying
- "Gutti Vankaya Kura" ... Miyaan ... Yeh Baingan Baataan Chhodo ... Sirf Bananey Kich ... Sunaaarain ... Yaa Kuchchh Khaaney Ko Bhi Mileygaa?
...
- Ji Sarkar, Filhaal Garam Cup Chai Lenaa Sarkar! ... "Mark" Sahab ... Zarur Daawat Hogaa ... Aap Hamaarey "Chief Guest" Hongaich



Visit:
http://www.andhrakitchen.com/showrecipe ... =0&id=1029

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[dakhni potta]

[bhaimiya mai b dakhnich bolta .......

ye baat aapko samajhti kya dekho...



ye pottanda kabse kalwa karne lagain...kya karna ..

[HH]

Hussain Sagar Ke Kinarey - 28 / 3 / 2005 : Majjiga Pulusu

Majjiga Pulusu

boil favorite vegetables well
sour buttermilk
2 spoons dhaniya, 4 or 5 spoons chana dal, red chilis (soak in water)
add coconut and grind
mix into sour buttermilk and add salt
add boiled vegetables and let it come to boil.
add oil fry (jeera, mustard, menthi, red chilis)

add jeera only in sour dishes, not normal dishes.








- Majjiga Pulusu ... Miyaan ... Yeh ... Majjiga ... Pulusu ... Baataan Chhodo ... Sirf Bananey Kich ... Sunaaarain ... Yaa Kuchchh Khaaney Ko Bhi Mileygaa?
... [color=green]
- Ji Sarkar, Filhaal Garam Cup Chai Lenaa Sarkar! ...


Visit:
http://sai.aros.net/recipes/majjiga-pulusu

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[HH]

Hussain Sagar Ke Kinarey - 31 / 3 / 2005 : Delicious Baigan Ka Bharta

Delicious Baigan Ka Bharta

Ingredients

Big Eggplant (Brinjal) 1
Green chillies 4 (medium size)
Onion 1 (medium size)
Curd 3 large cups
Salt to taste
Asafoetida A pinch (for flavour)
Turmeric powder A pinch
Oil For seasoning, etc
Coriander leaves 1 small bunch fresh for garnishing

Method

1. Cut the brinjal vertically to open like a flower and grill it on fire. Once the skin is shrunken, place it in the cold water for sometime for easy peeling of the skin. After the skin is peeled off, mash the brinjal thoroughly and mix it with curd and keep it aside.
2. Now chop the chillies and onion finely.
3. Heat oil, add mustard seeds, cumin and asafoetida and also turmeric powoder. Add finely chopped chillies and onion and saute till the onions are done and add salt to taste and mix the ingredients to brinjal-curd and mix thoroughly. Add finely chopped fresh coriander leaves. Goes well with anything or can enjoy as such. Have a nice day!







- Baigan Ka Bharta ... Miyaan ... Yeh ... Baigan ... Yeh ... Bharta ... Baataan Chhodo ... Sirf Bananey Kich ... Sunaaarain ... Yaa Kuchchh Khaaney Ko Bhi Mileygaa?
...
- Ji Sarkar, Filhaal Garam Cup Chai Lenaa Sarkar! ...


Visit:
http://www.bawarchi.com/contribution/contrib3748.html

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[HH]

Hussain Sagar Ke Kinarey - 15 / 4 / 2005 : Ugadi Pachadi

Ugadi Pachadi *****

Ingredients

2tsp neem flower
4 tsp grated jaggery
3 tsp tamarind
pinch of red chilli powder
1/4 tsp mustard seeds
Salt a per taste
1 tsp oil
1 tsp finely chopped raw mango
1-1/4 cup water

...


*****
Visit:
http://food.sify.com/recipe.php?id=13260518&cid=

- Ugadi Pachadi ... Miyaan ... Yeh ... UP Ke Baataan Kaiku Kahrein ... Woh Bhi AP Mein ... Ittey Dinaan Ke Baad Yeh ... UP ... AP ... Baataan Chhodo ... Kuchchh Khilaarein ?
...
- Ji Sarkar, Filhaal Garam Cup Chai Lenaa Sarkar! ...






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[BM]

I am back after a long long time

[HH]

I am back after a long long time

"Bahut Mast", "BM" Sahab! ...Badhaayiye Mazaa Mehfil Kaa!

[ycr007]

Welcome Back BM Saar



Also To You HH saar......Tho I must say I haven't been visiting your threads lately.Apologies for that.



Heading over there right now to brighten up my mood.......

[HH]

Hussain Sagar Ke Kinarey - 7 / 5 / 2005 : 10,000 + + !

10,000 + + ! *****


- Dekneywaaley Badhkuuch Jaarein ... Aaj Kal 10,000 + + ! ... Miyaan ... Bahut Khuub ... BM Sahab Ko Boldiye Ki Nahin ... Kuchchh Khilaarein ... Kuchchh Pilaarein? ...

- Ji Sarkar, Filhaal Garam Cup Chai Lenaa Sarkar! ...

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[HH]

Hussain Sagar Ke Kinarey - 12 / 5 / 2005 : 10,000 + + !

10,000 Badhkuuch !


- Dekneywaaley Badhkuuch Jaarein ... Aaj Kal 10,000 Ke Uupariich ... Miyaan ... Bahut Khuub ... BM Sahab Ko Boldiye Ki Nahin ... Kuchchh To Khilaao ... Kuchchh To Pilaao? ...

- Ji Sarkar, Filhaal Garam Cup Chai Lenaa Sarkar! ...

- Garmi Mein Kuchh Thandaa Miithaa Intezaam Karo, Miyan ... BM Sahab ... Aur Bhi Bade Logaanku Bulaalenge ...

- Ji Sarkar, Garmi Ke Dinaan ... Aam Ka Mausam ... Banginpalli Aamaan Kaat Ke Khilaana ... Sabku?!

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[HH]

Hussain Sagar Ke Kinarey - 17 / 5 / 2005 : Baataan Kam ... Aamaan Sasteich ... Aamaanch Khaaku ... !

Baataan Kam ... Aamaan Sasteich ... Aamaanch Khilaao ... Sabku!


- Miyaan ... Bahut Khuub ... BM Sahab Ko Boldiye Ki Nahin ... Kuchchh To Khilaao ... Kuchchh To Pilaao? ...

- Ji Sarkar, Filhaal Garam Cup Chai Lenaa Sarkar! ...

- Garmi Mein Kuchh Thandaa Miithaa Intezaam Karo, Miyan ... BM Sahab ... Aur Bhi Bade Logaanku Bulaalenge ...

- Ji Sarkar, Garmi Ke Dinaan ... Aam Ka Mausam ... Banginpalli Aamaan Kaat Ke Khilaana ... Sabku?!

- Baataan Kam ... Aamaan Sasteich ... Aamaanch Khilaao ... Sabku!

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[SeH]

Chicha ek chai do empty.... bagar malai...pehle tho paaani pilav yaaro

[hiitesh]

naa moddal parashani naaki undi antey , nee moddal parashani neek undi ent raa

[HH]

Hussain Sagar Ke Kinarey - 21 / 5 / 2005 : Yeh ... Aamaan ... Aamaan ... Kya Re ... !

Aamaan ... Aamaan ... Aamaan ...!


- Yeh ... Aamaan ... Aamaan ... Kya Miyaan ... ?! ...

- Ji Sarkar, Yeh Mausam Aamaankeich Haina ... ...

- Aamaan ... Aamaan ... Aise Ratrein ... Main Samjha ... Kahin Chennai Mein To Pahun ... Aamaan ... Aamaan ...

- Ji Sarkar, Garmi Ke Dinaan ... Aam Ka Mausam ... Banginpalli Aamaan Kaat Ke Khilaana ... Apku?!

- Baataan Kam ... Aamaan ... Aamaan ... Aamaanch Khilaao ... Sabku!

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[ChunnuMia]

Salam allay kum bola...

mai chunnu mia thoda sa aapnay family kay baray mai bool tao bawa ka naam goray mia dada ka naam khaja mia amma ka naam putlee bee nane ka naam khaidus bee dadi ka naam munna aapa. bawa key kafun dafun key dukan charminar bus stand kay bazoo mai goray mia kafun shop...

Aubhee joru ku sola kay aarao chichori tung kar dai rai, umeed say hai aisa doctor saab bolay , aray jub say soonee doctor saab ya bolo kya nukray rai poocho nukku tung kar dee is key maa key kirkee ree , ya laoo woo laoo bagun laoo lussan lao, tung agaya is key maa ku khaoo kya paray shaani hai ya yaroo, aub maloom chala mia bhaiyah kai ku joru ku thook thay... mai bola deek aubhee nukku gay bacha wacha tu nahee hona hona maray ku hona lay chichori.. aub kya bool rai ajee edhar darad hora udhar darad hora kya tu bhee hai key jaan bus bus hora. mai bola ek keeeeeeeeeeech kay chittar pay laath ruk tao puk puk karee tu chaal andhar ... acha mai chaal tao phir mill tao