veg-fried-rice

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.

mango rice

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 curry

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.

Palak Paneer

Palak Paneer
Palak Paneer INGREDIENTS Bunch Spinach/Palak-chopped along with the stem - 1 Paneer in pieces - as desired Onion chopped - 3 Indian onions Big Tomato chopped - 1 Ginger- Garlic Paste - 1 tsp Green chilies - 3 or 4 Butter - 1 Tbsp Red chili Powder - 1 tsp Turmeric Powder - 1 tsp Cumin powder - 1/2 tsp Coriander powder - 1/2 tsp Milk - 1/2 Cup Salt to taste

METHOD:
Fry onions ,ginger,garlic paste,tomatoes and ingeadients and salt one after the other. Meanwhile cook the chopped spinach /palak uncovered with just a tbsp of water and salt sprinkled on it . Cool and blend (1) and (2) nicely to a smooth paste. Meanwhile fry panner in 1 Tbsp of butter until lightly browned on both the sides. To the paste, add milk and water and cook on high flame for about 5 mins uncovered. Now reduce the flame and cook for another min. When the gravy nicely thickens up put the paneer pieces into the gravy and cook along with the gravy for another 2 minutes

Allu Gobi

Allu Gobi

1 Cauliflower
2-3 medium size potatos
1 small capsicum
½ small cup green peas (Optional)
A pinch of Kashuri methi (Optional)
1 Tomato (Puree)
½ teaspoon ginger paste
1 ½ teaspoon garlic paste
5-6 teaspoon onion paste
Jeera (Cumin) powder ½ teaspoon
Dhania (Corriander) powder ½ teaspoon
Garam masala powder ½ teaspoon
1 stick of dalchini cinnamon
½ teaspoon sugar
½ teaspoon powder of big and small elaichi (cardamom)
1 bay leaf
Oil to fry
Salt to taste
Termeric powder 1 teaspoon
Cut the cauliflowers into medium size florets.Cut the potatos into medium size cubes .cut the capcicum into thre four pieces.Puree the tomato and keep aside. In a deep frying pan or kadai add oil. Add the cut vegetables and fry in high heat without salt or turmeric. Wait till it started glazing on top. Fry till it becomes partially (25%)golden brown. Remove add little more oil into the pan.Add Kashuri methi. Add dhania, Jeera powder into it. Add ginger, garlic and then onion paste into it. Fry till the masala leaves oil.Add the tomato puree fry till all the moisture gets absorbed. Add the fried vegetables. Add salt and turmeric powder. Fry a bit . Put the lid and leave stirring occasionally to avoid burning from the buttom. Keep it like that till all the vegetables go tender. Add water as per your taste.Add Garm masala and the Cinnamon and cardamom powder .Add the bay leaf.Add the sugar. Put the lid to bring into a boil. Then simmer for 10-15 min.
Serve hot garnishing with fresh chopped coriander leaves.
* Add 1/2 teaspoon green chilly paste or red chilly paste according to you choice while frying masala.

Vegetable Manchurian

Vegetable Manchurian
1 cup - Cabbage-1 cup - Onion-1 Cup - carrot-1 Cup - Maida-1/2 cup - Corn flour-5 Green Chillies-1/4 cup Coriander leaves 1egg
For Frying-4 tbs Garlic(Cut in to small pieces)-4 tbs Ginger(Cut in to small pieces)-1 small onion(Cut in to small pieces)-2 green chillies(Cut in to small pieces)-2 tbs Soya sause-1/4 Ajnamo salt-Salt to taste-Oil to fry
Method:-
1) Shred cabbage ,onion, carrot and cilantro in to verysmall pieces. 2) Cut green chillies to small pieces 3) 1Take a bowl.. Mix maida, 1egg,cornflour, cabbage, green chillies, onoin,carrot , salt and coriander leaves4) Heat oil in a pan.... now take small amounts of dough into hand and make it as a smallball(manchuria) and put into oil... fry the smallballs until it becomes golden brown5) For Frying After frying heat 2tbs of oil in a kadai .. now add ginger,garlic ,onion and green chelli when they r fried add ajnamo salt,soya sause and ౧/4 cup of water.6) When water boiling, add above smallballs(manchuria) fry until the water evaporate.Now when your Veg-Manchuria are done...

Stuffed Tomato Gravy

ingredients:
500gms Ripe but firm Tomatoes 3 Big Potatoes 1tsp Garam Masala 2tbsp Cashew nut powder 1tsp Sugar 1tsp Butter Salt to taste For the Gravy : 250gms Tomato, Pureed 1tbsp Butter Salt to taste
For the Masala :
3 Red Chilies 3 pieces Cinnamon 1" piece Ginger 1tsp Cumin Seeds 3 Cloves 4 flakes of Garlic 1tsp Coriander Seeds 2 Onions
Grind the ingredients for the masala to a paste. Boil Potatoes, peel and mash them and keep aside. Blanch Tomatoes, remove the skin and cut into halves. Scoop out the pulp from the Tomatoes and keep it aside to be used for the gravy. Heat Butter in a kadai and add Chili-Ginger paste, Cashew nut powder, Potato, Salt, Sugar and Garam Masala and mix well. Stuff this mixture into the Tomato halves. Heat Butter in a kadai and add the Masala paste. Fry for 3 minutes, now add Tomato puree, Salt, the scooped Tomato pulp and Sugar and stir until all the moisture evaporates. Add 1 Cup water and let it come to a boil.

tomato curry

Ingredients

1. Onions: 2 Cups
2. Garlic: 8 Cloves
3. Ghee: 1/2 Cup
Substitute: Vegetable oil
4. Coriander Powder: 2 Tablespoons
5. Cumin Powder: 2 Tablespoons
6. Turmeric powder: 1/2 Tablespoons
7. Paprika: 1/2 Tablespoons
8. Fenugreek powder: 1/2 Tablespoons
9. Ginger powder: 1/2 Tablespoons
10. Cayenne Pepper: 1 teaspoon
11. Water: 1/2 cup
12. Tomatoes chopped: 3 Cups
13. Amchur: 1/2 teaspoon

Method

Step 1: Grind Onions and Garlic to a paste.
Step 2: In a heavy pot, heat Ghee on medium heat. Add Onions and Garlic. Sautee till oil seems to separate and most of the moisture is gone.
Step 3: Add items 4 thru 10. Fry about three minutes. Don't burn. Add water. Cook on medium heat till all the moisture is almost gone. The paste will look oily.
Step 4: Add Tomatoes. Continue frying till moisture is gone and the paste looks oily. Add Amchoor.

Prawns Briyani

Ingredients

Prawn 1/2 pound
Basmati rice 1 cup
Garlic paste 1 tablespoon (6 flakes)
Ginger paste 1 tablespoon (1 inch)
Cardamom 2
Cinnamon 1 small stick
Cloves 2
Mint leaves 1 small bunch
Green chillies 8
Red chilli powder 1 teaspoon
Coconut milk 2 cups
Oil 2 tablespoon
Ghee 1 tablespoon
Onion 1 medium size
Tomato 2
Salt to taste

Method:

Cut onion into long thin slices.
Chop the tomatoes.
Grind garlic, ginger and chilli together and make it to a smooth paste.
Keep aside coconut milk ready.
In a cooker or in a vessel pour the amount of oil mentioned.
First put cardamom, cinnamon and cloves. Stir it gently when it smells add the ginger, garlic and chilli paste.
Allow it to fry for 3 min in low flame. Then add slice onions. Allow it to fry till the oil separates from it.
Then add tomatoes and completely washed Prwans.
Add salt and red chilli powder. Mix it well.
Add mint leaves.
Add coconut milk.
Then add basmati rice.
If you are using cooker allow it for 3 whistles. If you are using vessel allow it cook till it get done.
Serve hot

Gongura Royyalu

Ingredients

1 Pound PRAWNS
2 Small Onions
1/2 Pound Gongura leaves
4 Chillies
Salt to taste
Turmeric Powder
Chilli Powder
Ginger garlic paste
Cloves
Cinnamons

Method

1. Put little oil in a vessel and put gongura leaves and chillies in it.
2. Let them be on the flame for about 15mins till the leaves are well cooked.
3. Take another vessel and put some oil.
4. Put cinnamon, cloves, sajeera in it and add onions.
5. Fry onions till golden brown and put gingergarlic paste fry till oil seperates
6. Add prawns(ROYYALU) (shrimp), chillipowder, turmeric and salt.
7. when the shrimp is cooked add cooked gongura leaves.
8. Let it be on flame till oil seperates.

hyderbad biryani

Ingredients:
1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (
½ cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,

Preparation
. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.

Vegetable pullao

Ingredients:

2 cups rice basmati
2 cups mixed vegetables,sliced (carrots,capsicum,

potato,french beans,green peas, cauliflower )
1 tomato chopped

1 onion,chopped
2 tbsp ghee

1/4 tsp jeera powder
1/4 tsp dalchini (cinnamon)

1/2 tsp garam masala
salt to taste
juice of one lime

1 tbsp coriander leaves,chopped

1 onion,chopped and fried brown(for garnish)

1/2 tsp ginger-garlic paste
2 tbsp curds

Method :

Boil rice till grains separate. Cool .

Heat ghee in a pan.

Add onions, ginger-garlic paste and jeera powder,cinnamon powder.

Fry for a minute. . Add all vegetables and salt and garam masala, cover and cook till vegetable are tender.Add tomato, fry for another minute.Then add curd and cook for a minute.

In a heavy bottom vessel, spread half the rice. Wet hand and press down lightly.

Now spread cook vegetables evenly onto the rice . Save some for topping.

sprinkle half of the lime juice over it.

Add the remaining rice and press down as before

chicken manchuriya

Ingredients

For Chicken balls:

1/2 kg chicken ,minced

1 tbsp soy sauce

1 tbsp corn flour

1 tbsp plain flour

salt to taste

1 egg

1 tbsp ginger garlic paste

oil for deep frying

For Sauce

2 tbsp ginger finely, chopped

1tbsp garlic finely chopped

1 tbsp chili sauce

2 tbsp Soya sauce

2 cups Chicken stock

2 tbsp Corn flour mixed with 1/4 cup water

bunch of spring onions, chopped

2 tbsp oil

1/2 tsp ajinomoto

salt to taste

Method

For chicken:

Marinate chicken in all the ingredients for 1 hour,make balls and deep fry it, keep it aside.

For Sauce:

Heat the oil and fry the ginger garlic paste and chopped spring onions for 2 minutes.

Now add the chicken stock, soy sauce, chili sauce,ajinomoto,salt and corn flour mixture.

Simmer,keep mixing till the mixture starts thickening and becomes saucy.

Now add the chicken balls to it and mix well and immediately take off from heat.

Add the chicken balls just before serving।

chickencurry

Ingredients:

1 chicken cut up

3 tablespoons Ghee or oil

3 cardamom pods

1 teaspoon fennel

1 2-inch piece of cinnamon stick

1/2 teaspoon cumin seeds

2 medium onions, diced

1 teaspoon garlic minced ( paste)

1 teaspoon ginger, minced ( paste)

1/2 teaspoon turmeric

1 tablespoon curry powder, or to taste

1/2 cup coconut milk

1 tablespoon garam masala

4 small tomato, diced

1 1-inch square piece of tamarind (see note)


1.Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds.


2.Fry the spices for 1-2 minutes and add the diced onions and cook until wilted.

3.Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes
(if your pan is too hot you will risk burning the garlic). Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil.

4.Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens. Serve hot with rice

bendi fry

Ingredients

. 1 1/2 lbs Okra
. 1 Medium sized onion cut lengthwise
. 3 green chillies slit
. 1 tsp of amchur powder or 2 tsp of lemon juice
. 2 tsp Sambhar powder
. 1 tsp turmeric powder
. seasonigs, cumin,mustard,urad dal, curry leaves
. 1 tbsp oil

Method

. Wash the okra and let them dry or pat dry then slit them in half and cut into lenghtwise strips.
. In a saute pan heat half tbsp oil, add the urad dal when they start to brown add the cumin and mustard seeds, when they start to pop add the onion and saute till they turn brown. Add the green chillies.
. Now add the turmeric powder, salt and amchur powder and mix welll.
. Add the cut okra and mix them well.
. Lower the flame and let the okra cook, the okra start to turn a dark green when they are cooked. Do not over toss the okra they get more slimy.
. Now add the remaining oil, check for salt add the sambhar powder and let them cook for a few more minutes.

Pudina Rice

1 cup Basmati Rice
1 bunch Mint
1/2 inch Ginger
4 Green chili
2 cloves Garlic
1/2 tsp Mustard seeds
1 tsp Urad dal
2 tsp Channa dal
10 Cashew nuts
Asafoetida a pinch
3 tsp Lemon peel
Ghee 3 tbsp
Salt

1 Wash and clean the mint leaves.

2 Grind coarsely the mint leaves with green chili, chopped ginger, garlicwith adding little water.

3 and clean the rice and keep it aside.

4 Heat the pressure pan with oil, add the ground mint leaves, stir until the aroma comes out. Add the washed rice and fry for 1 min.

5 Now add 2 cup water and salt, mix well. Cook the rice until it becomes soft.

6 the ghee in the another pan, fry mustard seeds, urad dal, channa dal, asafoetida and curry leaves.

7 Add the cashews and fry until it becomes golden brown.

8 Mix the fried cashews with the cooked rice.

9 Garnish with the lemon peeL

Mango Rice

Serves 4

Ingredients

1 cup grated raw mango

2 cups cooked rice

salt to taste

For tempering

2 tsp oil

1/2 tsp mustard seeds

1/2 tsp black whole urad dal

1/2 tsp chana dal

1/3 tsp turmeric

8-10 curry leaves

2 tsp peanuts

2 tsp cashews

2 tsp raisins

1 tsp finely chopped ginger

1 tbs finely chopped green chillies

1. Heat oil in a cooking pan. Add the mustard, urad dal, chana dal and peanuts and saute them till they turn golden brown.

2. Now add the turmeric, ginger, green chilies, cashews, raisins and curry leaves and saute them for 3-4 minutes.

3. Add the grated unripe mango and mix in finely.

4. Add the cooked rice and salt amd mix well. Let cook for 5-10 minutes.

5. Garnish with coriander and serve hot with the mango rasam or eat it plain.

Fish Biryani

1. Fish - 2lbs / 1 kg (I used catfish fillet, u can use any kind u like)
2. Yogurt / curd - 1 cup
3. Basmathi Rice 4 cups
4. Onions 2 medium sized
5. Green Chillies 12 nos
6. Mint leaves 20-30
7. Coriander leaves 1/2 bunch
8. Red Chili powder 1 tea spoon
9. Turmeric 1/2 tea spoon
10. Salt according to taste
11. Oil for frying
12. Ghee 1 table spoon
13. Whole Garam Masala 1/2 table spoon
14. Garam Masala powder 1/2 tea spoon
15. Lemon Juice 1 table spoon
16. few threads of saffron soaked in 4 tbsp of warm milk.
17. 1 tsp pepper pwd.


Method:


1.Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chillies (slit vertically) and little salt.
2.Take cleaned fish and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. Heat tsp of oil and fry half of the chillies, mint and coriander leaves for 2 mins on medium flame, make a paste of it and add to the above marinated fish with pepper powder.
3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slit vertically), mint leaves and coriander leaves and keep it aside.
4.In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee. Add saffron milk for flavor on the top.
5.Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.

tomato chutney

Ingredients:

1. Tomatoes - 4 nos Medium size(I prefer using tomatoes on the vine or plum tomatoes)
2. Green Chillies - 8 nos (Adjust it according to ur taste, I prefer little hot)
3. Tamarind paste - 1 tbsp
4. Coriander/ Kothmir chopped - 1 tbsp
5. Mint chopped - 1 tbsp
6. Sesame/Til/Nuvulu - 2 tbsp - dry roast and grind to a fine powder
7. Turmeric - 1tsp
8. Salt to taste
9. For popu or tadka 1 tsp each - curry leaves, mustard seeds, dry red chilli's
10. Oil for tadka

Method:

1. Heat 1 tsp of oil add whole green green chillies, kothmir/Coriander, pudina and tamarind paste. Let it fry for a min then add the cut tomatoes.
2. Put the lid and make the stove to medium flame.
3. Check it after 5 - 10 mins, you can see that the water came from tomatoes starts leaving, at this point keep the lid open.
4. After some time you can see only little liquid is left, switch off the stove and let it cool.
5. Take out the green chillies from it and grind it to fine paste along with the sesame paste, add salt.
6. Take a big spatula and try to mix the tomato mixture so that it becomes fine paste. Now add the green chili and sesame mixture, mix well.
7. Finally heat some oil for seasoning, add curry leaves, mustard seeds, dry red chilli's, fry for few seconds, put it in the tomato mixture immediately.
8.Tomato chutney is ready

aloo tomato curry

Ingredients:

1. Potatos 2 medium size skinned and cubed
(I prefer to use white skin potatoes as they taste better)
2. Tomatos 4 medium size chopped (Preferably tomatoes on the vein or plum kind)
3. Red chili pwd 2 tbsp
4. Turmeric 1/2 tsp
5. Coriander leaves 2 tbsp chopped
6. Red onion finely chopped
7. Ginger-Garlic paste 1 1/2 tsp.
8. Salt to taste.
9. Oil 2 tbsp.

Procedure:

1. Heat oil and add chopped onion, let it fry till translucent.
2. Add ginger-garlic paste and fry for another 1 min, then add turmeric pwd followed by potato cubes, fry them for a while.
3. Add chopped tomatoes with coriander leaves and salt.
4. Put the lid and make the stove in between to simmer and medium flame.
(If you are using a pressure cooker,
then put it on medium flame for 2 whistles)
5. Check it after 5 mins and see if the potato cubes are cooked ,then open the lid and cook for few more mins, then its done.
6. Can be served with rice or roti.

Egg Biryani

Ingredients

Basmathi Rice 4 cups
Hard boiled Eggs 6 nos
Yogurt 1/2 cup
Onions 2 medium sized
Green Chillies 6 nos
Mint leaves 20-30
Coriander leaves 1/2 bunch
Red Chilli powder 1 tea spoon
Turmeric 1/2 tea spoon
Salt according to taste
Oil for frying
Ghee 1 table spoon
Whole Garam Masala 1/2 table spoon
Garam Masala powder 1/2 tea spoon
Lemon Juice 1 table spoon

Method:


1.Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chillies (slited vertically) and little salt.
2.Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside.
3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slited vertically), mint leaves and coriander leaves and keep it aside.
4.In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee.
5.Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.
6.Can be served with raitha.

gongura pappu

Ingredients:
Bengal gram (senaga pappu) 1 cup
Gongura leaves 1 cup
red chilli powder १त्स्प्
green chillies 3 salt to taste

Method
Cook the bengal gram by pouring sufficient water in a vessel. Now add the gongura leaves, sliced green chillies, red chilli powder, salt and keep covered for few more minutes. Serve with rice.

vangi bath

Ingredients:
1 long purple brinjal( cut into large pieces
1 1/2 cup raw rice, washed and cooked such that the
grains of rice remain seperate
5 red chillies
6 peppercorns
1/2 tsp turmeric
4 tbsp ghee(
4 cloves
Salt to taste
1 tsp urad dal
1" cinammon
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
2 green chillies
1 tsp channa dal
1/2 tsp mustard seeds
1 tsp oil for frying the masala
1/2 cup sour buttermilk or 2 tsp lemon juice

Method:
Fry in the 1 tsp oil 4 out of 5 red chillies, turmeric,cloves,
cinammon, cumin, coriander and peppercorns.
Powder them using a coffee grinder and set aside.
Heat the ghee in a pan and add the mustard seeds, red chilli,
green chillies, urad dal and channa dal.
When the seasoning is almost done, add the brinjal pieces
and fry till the brinjal is done.
Now add the buttermilk and mix well.
Add the powdered masala and mix.
Add salt to taste.
Bring to a boil and remove.
Mix this with the cooked rice and heat through.
Serve hot.

Potato Fry

4 large potatoes

1/2 fenugreek seeds

1 teaspoon salt

1 teaspoon black mustard seeds

1 teaspoon turmeric

1 teaspoon chillies

1 teaspoons crushed garlic

1 teaspoons crushed ginger

1 teaspoons garam masala

3tbsp oil


Method

Peel and quarter the potatoes. Finely slice them into a bowl of warm water. Wash and drain.

In a heavy frypan or wok, heat the oil and black mustard seeds. Keep covered and fry until the seeds pop. Put in the fenugreek seeds if used. These seeds are very pungent and you may not like the taste but are very good for digestion.

Put in the potatoes and keep the pan on medium to high heat. You need to fry them so add more oil if they are sticking to much to the pan. Gently turn the potatoes over with a flat spatula about every five minutes.

Put in the turmeric, salt, garlic and chillies. Mix well taking care not to break the potatoes.

Fry uncovered till potatoes are cooked and some are crunchy.

They need to be checked every few minutes. Sprinkle drops of water occasionally to stop them from burning.

When ready sprinkle the garam masala and leave for a few minutes।

Serve Alu Fry with roti or rice

Mutton biryani

1 kg Rice

1 kg Mutton

10 gms Cardamom

10 gms Cinnamon

10 gms Cumminseed

10 gms Cloves

40 gms Ginger

20 gms Garlic

100 gms Green Chillies

50 gms Fried Onion

1 bunch Coriander Leaves

1bunch Pudina

2 Lemon

1/4 Curd

1/4 kg Ghee


* Wash mutton and take it in a vessel.

* Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add

this mixture to the meat.

* Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.


* Take 2 litres of water in a vessel and put it on the stove.


* When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer.

Take some more rice and spread as second layer. Finally, spread the fully cooked rice.


* Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.


* Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.

* Then turn off the stove. Leave the stuff for 15 minutes.

rady mutton biryani

gutti kakara

Ingredients:

kakara kayalu: 6
oil for deep fry
dried copra: 3 inch pc(endu kobbari)
red chillies: 5
putnala pappu: 3 tsp
onions: 4
tamarind: 1 tsp
turmaric: a pinch
curd: 1 tbsp
salt

Method:

take a pan add one side slitted kakara kayalu,tamarind, salt, turmaric and curd and mix well and cook covered with out water for 30 mts with low flame until water completely dried out. grind to paste red chillies, copra, putnala pappu, salt and onions and fry the paste with 2tsp oil for 10 mts with low flame and keep aside. deep fry kakara kayalu and stuff the paste into kakara kayalu good for rice.

tomato rice

INGREDIENTS:
2 Cups Long Grained/Basmathi Rice 4 medium sized Tomatoes 1 Big Onion sliced 2 Garlic Cloves 1/2 tsp Paprika 1/2 tsp Garam Masala 2 tsp MTR Pulav Masala 1 Tbsp Butter Salt as per tastes Coriander Leaves for garnishing
METHOD: *
Wash and cook rice adding enough salt and let it cool completely।
* Heat the butter and add sliced onion and fry till transparent. Then add garlic and fry until transparent. * Now add chopped tomatoes along with all the rest of the masala ingredients and keep frying until the tomatoes are properly cooked and become mushy. * Mix the above with rice and garnish with coriander leaves. * Serve hot

chicken pickle

Ingredients:

1 kg chicken

3 tbsp garlic paste

3 tbsp ginger paste

3 tbsp garam masala

4-5 tbsp chili powder (adjust according to taste)

1/2 cup lime juice

3 cups oil

5 tbsp salt (adjust according to taste)

Method:

Cut the chicken into very small pieces with bone and marinate it in ginger garlic paste and
salt for 2 hours. heat the oil in a deep bottomed vessel or a wok or kadai, when the oil is

very hot deep fry the chicken pieces till they are fried well and a bit firm (make sure that

the chicken pieces are really fried well and firm) After all the chicken is fried let the oil cool

(to thesame oil) and add chili powder , garam masala and the fried chicken pieces to it and

mix well. When it is completely cool add the lime juice and mix well. Store it in the
refrigerator and serve with rice or naan.

Chicken biryani

ingredient

Biryani Rice (basmati) : 5 cups

Chicken : 2 lbs

ginger garlic paste : 3tbsp

greenchilies : 20 pieces

mint : 1small bunch

cilantro : 1small bunch

oil : 1cup

cardamom ,cinnamon : cloves 15pieces(to gether)

onions : 6large

tomatoes : 4meduim size

salt to taste

method :

pour oil in pressure cooker.

grind the green chilies, ginger,garlic,mint and cilantro.

add the 15 pieces of spices of spices and onions till light golden

then add the tomatoes and the ground ingredients and fry and add

the chicken and fry with salt.

add rice with chicken and add 1:2 water and let it cook for 5minutes

on high.then another 5minutes on low without putting on the weight

do not open till the steam is all gone and then mix .it is always better

to transfer the biryani to a wider serving bowl to mix it really well.

serve with yogurt patchadi consisting of onions , tomatoes green chilli and cilantro

Chicken Chilli fry

Ingredients:
1/2 kg chicken
3 large onions
6-8 Peppercorn
s Salt to taste
2” piece ginger 6-8 pods garlic
1 bunch each fresh coriander & Mint
4-5 Green chilies
1-1 ½ tspn.Garam M asala powder
½ tspn Chillie powder ¼-1/2 level tspn turmeric pvd small marble sized ball of tamarind mixed in 1 cup of water
Tomatoes 2 med size finely chopped

Method:

Boil the meat in just enough water to cover, cook for 20 mins. Along with 1 onion finely sliced, peppercorns, Turmeric pwd & salt.
Slice finely the remaining 2 onions; finely mince the ginger, garlic, chilies, coriander leaves & mint. Fry the onions until pink in colour, then add the other chopped ingredients & continue to fry on low heat for 2-3 mins. Add the chilli powder & continue to fry for 2 mins. Add the chopped tomatoes & fry till tomatoes are soft, now add the boiled meat & the soup. Cook for 5-8 mins. Add the tamarind pulp & continue cooking until the gravy is thick. Add the Garam Masala Powder mix well remove from heat & serve with rice.

chicken 65

Boneless chicken 250gms ginger-garlic paste 10g egg - 1 cornflour 25g maida- 25g curd 50g red chilli powder 1 ½ tbsp red colour 3 drops salt to taste oil for frying curry leaves 25 nos mustard seeds 1 tsp cumin seeds 1 tsp green chillies (spilt) ६
Method:
chicken (boneless) into small pieces। Marinate the chicken with ginger-garlic paste, egg, cornflour, maida and a few drops of colour।

Fry chicken in hot oil and keep aside. Mix curd, red chilli powder, salt and red colour. Put little oil in pan. Sauté split green chillies, mustard seeds, cumin seeds and curry leaves. To this add curd mixture and continue cooking for two minutes। To this add fried chicken and toss till dry.
Serve chicken hot garnished with chopped coriander leaves and lemon wedges.