The post Customer Awareness appeared first on Sumeet Mixie.

The post Sumeet win’s India’s most trusted brand award appeared first on Sumeet Mixie.

The post Sumeet win’s India’s most trusted brand award appeared first on Sumeet Mixie.

The post Sumeet win’s India’s most trusted brand award appeared first on Sumeet Mixie.

Method(For rice) :Clean the rice and soak in water for 20 mins. Drain and keep aside heated ghee, add the remaining spices for the preparation and fry for 1 min. Add rice and fry for 2-3 minutes. Add water, salt and cook till water is absorbed. Allow rice to cool.
(For mutton) :Clean meat, cut in to pieces and soak in curds. Slit green chilies, slice the onions, chop tomatoes and fry for 2 mins. Add the mutton, coriander leaves, mint leaves and simmer for 5 mins. Add Half cup water salt to taste. Pressure cook for 15 mins. Open cooker and add masala III. Cook till gravy is thick. Divide rice in to 3 parts and mutton in 2 parts. Grease a dish and arrange alternate layers of rice and meat, beginning and ending with rice. Dissolve a little saffron of yellow coloring one fourth of milk. Pour over rice, cover and bake for 20-30 mins. Transfer to a serving dish and garnish with fried onions cashew- nuts, raisin and hard boiled eggs.

The post Hyderabadi Biryani appeared first on Sumeet Mixie.

Method :
Put all the kofta ingredients except the egg in the grinder jar and run mixer at 3 speed till a smooth paste is obtained. Remove the paste and the egg and mix well. From kofta ball of 1.5 inch “diameter and deep fry till golden brown. Keep aside. Grind the onions, garlic and ginger in the grinder attachment with lid at speed 3 to a smooth paste. Remove and keep aside. Make tomato puree. Heat oil or ghee in a heavy bottom pan. Add the onion, garlic & ginger paste and stir till it browns. Add tomato puree, turmeric powder, red chilies, coriander powder and salt. Stop frying when oil starts separating. Add 3 glasses of water. When the gravy starts boiling, turn heat to medium. Introduce koftas one by one. Simmer with half covered lid for about 20 minutes. Sprinkle garam masala and coriander leaves on top before serving.

The post Kofta Curry appeared first on Sumeet Mixie.

Method (For rice) :Clean the rice and soak in water for 20 mins. Drain and keep aside heated ghee, add the remaining spices for the preparation and fry for 1 min. Add rice and fry for 2-3 minutes. Add water, salt and cook till water is absorbed. Allow rice to cool.
(For mutton) :Clean meat, cut in to pieces and soak in curds. Slit green chilies, slice the onions, chop tomatoes and fry for 2 mins. Add the mutton, coriander leaves, mint leaves and simmer for 5 mins. Add Half cup water salt to taste. Pressure cook for 15 mins. Open cooker and add masala III. Cook till gravy is thick. Divide rice in to 3 parts and mutton in 2 parts. Grease a dish and arrange alternate layers of rice and meat, beginning and ending with rice. Dissolve a little saffron of yellow coloring one fourth of milk. Pour over rice, cover and bake for 20-30 mins. Transfer to a serving dish and garnish with fried onions cashew- nuts, raisin and hard boiled eggs.

The post Hyderabadi Biryani appeared first on Sumeet Mixie.