1 cup Menthi kura (Fenugreek) 1 cup Toor dal 4-5 green chillis slit length wise 1/4 tsp turmeric 2 Dry red chillis Few Curry leaves pinch Hing 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1 tsp salt 2 garlic cloves crushed oil chopped coriander leaves for garnish small lemon size tamarind 3 cups water
METHOD:
First wash methi leaves . Soak Tamarind in water Then wash toor dal and add 3 cups of water in a
pressure cooker, Now add the washed and picked fenugreek leaves ,green
chillies ,turmeric to toor dal and pressure cook upto till three to four
whistles or until toor dal is soft, After pressure is released add salt to this
cooked mixture and mash with ladle till well mixing Then Add soaked
tamarind water Mix well.Heat 1 tbsp oil in a pan and add the mustard seeds
Then add the cumin seeds, crushed garlic ,hing , whole red chilli pieces and
curry leaves and fry for a minute, Add mashed dal to this poppu Seasoning and cook on low heat with lid
covered for 5 mins, Garnish with coriander leaves menthipappu ready.
tomatoes paste (6 tomatoes) cuppu
rice 1glass
water 2glasses
garmmasala 1/2spunu
karam 1spoon
chopped onians 1 cup
coriander powder 1spoon
chopped coriander l cup
gingergarlicpast1spoon
salt to tast
oil or ghee 3spoons
1.Heat oil in rice cooker, add shah jeera, cloves, cinnamon and cardamoms
and stir fry 30 secs.
.
2.Add the sliced onions and fry for 3 mtss 3. Add green chili-ginger-garlic paste
4.Add red chili powder and cumin powder and mix. Add chopped tomato,
tomato puree and salt to taste and mix.
5. Cook for 8-9 mts on medium flame, or till oil separates.
Reduce heat, add the raw rice, mix, saute for a mt. Add 2 glassess of water
6.Reduce flame and cook till rice is done. If using rice cooker 15mts rice
cook then ready tomato rise............
7.Remove onto a serving bowl. Garnish with fresh coriander leaves
Cook liver with 1/2 tsp chilli powder, 1/2 tsp ginger garlic paste, 1/4 tsp turmeric powder and 1/2 cup of water in pressure cooker for 3 whistles. Remove from the heat and keep aside.
Heat 3 tbls oil in kadai. Add cinnamon, cloves,fennel seeds and curry leaves. When the maslas pop up add onion and ginger garlic paste. Saute for 5 minutes. Then add tomato and cook till it becomes soft. Now add cooked liver with water, pepper powder, coconut paste, coriander powder and salt. Let it to cook till gravy thickens.ready to eat.
500 gms mutton boti (boiled)
3 eggs, beaten
1½ cup flour
2tsp gingergarlicpaste 1 tsp salt or to taste
1 tsp black pepper powder or to taste
½ cup bread crumbs
2tsp red chilli powder Oil for deep frying Method:
Beat the eggs, then add muttonboti pieces — mix well and keep it in the fridge for 30 minutes.
In another bowl mix flour with corn flour,gingergarlicpaste salt,red chilli powder black pepper and bread crumbs.
Heat oil in a wok or pan on medium heat.
Take out theboti or mutton pieces from the fridge.
Take each piece then fry it in oil till it becomes golden brown on all sides.
2 cups Basmati Rice (Uncooked) 3 carrots 3/4 cup chopped cabbage 1/2 medium green bell pepper 1/3 cup frozen french cut green beans 3 green chillies chopped very fine (adjust as per your taste) 1/2" ginger piece grated 2 garlic cloves chopped very fine 2 1/2 tbsp soy sauce 1/2 tsp red chilli sauce Salt and pepper as per your taste 4 tbsp Oil
Wash thoroughly and cook basmati rice in electric rice cooker with few drops of oil. Once done, spread it on a tray and cool. Make sure rice is not mushy.
In a wok, pour the oil and add ginger, green chillies and garlic. Once they turn golden brown colour add all the vegetables and add some salt and pepper.
Let them cook until half done on slightly high heat. Now add soy sauce, red chilli sauce and add the cooked rice. Make sure the vegetables are not completely cooked, it should have a bite to it.
Taste and adjust salt and pepper as per your taste.
Mamidikaya Pulihora 1 big raw mango (peeled and grated) 4 cups sona masoori rice cooked 3 to 4 tbsp oil 8-10 green chillies slit length wise(adjust as per your taste level) 3-4 dry red chillies (adjust as per your taste level) 2 tbsp peanuts 2 tsp chana dal (Bengal gram dal) 2 tsp urad dal (Black gram dal) 2 tsp mustard seeds 1 sprig curry leaves salt as per taste 1/2 tsp turmeric powder
Heat oil in a wide pan and add green chillies, dry red chillies, peanuts, chana dal, urad dal, mustard seeds and asafoetida Once they start golden brown in color add curry leaves and grated mango. Mix it for a minute and turn off the heat Sprinkle the turmeric powder and a little salt on mango mixture and mix thoroughly. Now add the rice and add some more salt as per taste and mix the whole thing until everything comes together
Chicken with bones - 750g pieces, wash remove excess water from it)Chilli powder - 3tspns or more (I like non vege dishes to be hot)Turmeric - 1tspnGinger and Garlic paste - 3tspns each Marinate chicken pieces with gg paste, turmeric and chilli powder until needed.
*Oil - when u pour oil it should cover the whole area of the surface of the cooking dishCurry leaves - 2sprigs
Onions - Chopped finely (qty if u put chicken pieces in a plate onions should be half the qty of chicken in a plate)
Kashmiri chilli powder - 2tspn*Home made Masala Powder - 4tspns Salt to tasteCoriander leaves - handful (chopped finely) Heat a large non.stick pan which is heavy based underneath, add oil as described heat it up,add curry leaves crisp a little add onions and fry until light brown Add marinated chicken pieces along with the marination and fry until chicken looses it's pink colour and water which releases it. Add now Masala powder, kashmiri chilli powder and fry. Add 1 and 1/2cups of water bring to boil and simmer for 10mins.cover. keep stirring time to time Add salt to taste, following with coriander leaves mix and cook until chicken is cooked through until way is formed when u slide the spatula and oil floats on top.
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