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Marag is a Hyderabadi flavourful thin mutton stew which is usually served as a starter with sheermal or rumali roti at weddings. The city of Hyderabad is famous for its wide range of non vegetarian cuisine. The city of Nawab's true to its name is the home to the exquisite and aromatic delicacies. The array of spices used in cooking traditional dishes imparts the eye catching colour and lip smacking flavour. Traditionally it is slow cooked on wood fire, but with the invasion of stove tops and pressure cooker this practise has gradually been replaced.

Serve Hyderabadi Marag with Rumali Rotis for a weekend lunch or dinner.
http://www.archanaskitchen.com/hyderabadi-marag-recipe

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Kashmiri Rogan Josh is a delicious flavourful Lamb curry that comes from Persian origin. It is the signature dish of Kashmir, where the name is derived from Persian words in which Rogan meals oil and Josh mean Intense heat. Kashmiri Rogan Josh is an integral part of the lavish spread Wadhawan. No celebrations are complete without this signature dish, typically made with lamb but now days even mutton is used to make this authentic and aromatic Rogan Josh. Among few exotic ingredients used in the recipe, Alkanet root, better known as Ratanjot is the most important one. It is traditionally used to add colour to Indian food.

Serve Kashmiri Rogan Josh with hot steamed rice or rumali rotis for a delicious weekend meal.
http://www.archanaskitchen.com/kashmiri-rogan-josh-recipe

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In North India, Biryani is traditionally associated with the Mughlai cuisine of Delhi and in South India, it is traditionally associated with the Hyderabadi cuisine. There are two ways to make Biryan, Kaccha(Raw) and Pakki(cooked). In Kacchi Biryani, the meat is marinated and cooked along with half cooked rice, while in Pakki Biryani, meat is first cooked along with spices and rice is cooked separately. Then they are combined into layers and steamed for some time. Today, I have prepared Pakki Mutton Biryani.

Serve Pakki Mutton Biryani with Burani raita or any other raita of your choice
http://www.archanaskitchen.com/pakki-mutton-biryani-recipe

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Phirni is creamy milk based sweet dish popular in North Indian cuisine and even in Pakistani cuisine. The method of preparation of phirni is quite easy and its presentation makes the dish quite palatable. Phirni recipe can be prepared with various common and exotic ingredients.

Serve Creamy Phirni as a dessert after your scrumptious meal or make it during Ramadan to celebrate the festival.
http://www.archanaskitchen.com/creamy-phirni-recipe

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Sheer Khurma Recipe is a delicious dessert dish traditionally made during the festival of Id. Sheer means milk and Khurma means dates in Persian and that is essentially what the kheer is composed of. The addition of more dry fruits like pistachio and raisins makes the Sheer Khurma a rich and delicious dessert that can be served for parties as well. Serve this after a Hyderabadi meal including Hyderabadi Biryani and Mirchi ka Salan.
http://www.archanaskitchen.com/sheer-khurma-recipe-a-delicious-vermicelli-pudding

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Shahi Tukda Recipe is a simple sweet dish made with bread, milk pudding (Basundi), nuts and spices. The addition of spices like saffron and cardamom along with pistachios and raisins topped on top of a crispy toasted bread, brings out the rich flavors of the Shahi Tudka and hence the name a Spicy Indian Bread Pudding. It it perfect to make for a large dinner party, or even for a festive occasion that you may be celebrating at home with friends and family.

You could also try some other Indian-styled desserts perfect for dinner parties like,Shrikhand, Semiya Payasam and Carrot Badam Kheer.
http://www.archanaskitchen.com/quick-and-easy-shahi-tukda-recipe-spiced-indian-bread-pudding

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Mutton Keema Samosa is the most popular evening snack made during Ramadan at Muslims homes as well as in snack corners too. Mutton mince boiled with spices and later mixed with lots of finely chopped onion, mint and coriander gives an amazing taste and aroma when filled in a samosa. Samosa itself is the most loved street food in India, and when it's Keema Samosa, this famous snack just reaches to another level of deliciousness.

Serve Mutton Keema Samosa as a snack with Dhaniya Pudina Chutney and Date Tamarind Chutney.
http://www.archanaskitchen.com/mutton-keema-samosa-recipe

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Kebabs are an integral part of Mughlai cuisines. All non vegetarian eaters love to have kebabs as a snack or the side dish. Whether it's veg or non veg, kebabs are super delicious and delectable and finishes in no time. Mutton Shami Kebab is one such scrumptious recipe that belongs to Mughal Cuisine. Mutton pieces boiled with Bengal gram and whole spices and later blended to form a sticky and fibrous dough mix is shaped into a flat dish and shallow fried on a tawa.

Mutton Shami Kebabs are a perfect snack option during Ramadan and also a great side dish with Chicken Biryani. Serve with onion rings, lemon and dhaniya pudina chutney.
http://www.archanaskitchen.com/mutton-shami-kebab-recipe

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Gola Kebab is made from mutton (lamb meat) that can be relished as a side dish with a vegetarian meal. This recipe is so versatile that it fits best in the category of finger food (starters) to be served in a party. Gola Kebabs or mutton meat balls are so easy to make that it hardly takes 30 minutes to serve it. As the meat balls are pan roasted with minimum oil, they don't climb the calorie meter too. Don't worry about the leftovers they can be packed as a roll in paratha for lunch box.

Serve Gola Kebab with Dhaniya Pudina Chutney as a side dish or as an appetiser during your house parties.
http://www.archanaskitchen.com/gola-kebab-indian-style-meat-balls-recipe
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