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.

Gutti vankaya

8 small brinjals
1 tbsp gingergarlic paste
2 onions
1/2 tbsp fengreek seeds
2 tbsp corriander seeds
1tbsp blackgram dal
1/2 tspmustard seeds
1 1/2 bengal gram dal
2tbsp gram masala
coconut powder
1/2 tsp turmeric powder
curry leaves
1red chill powder
salt

Method:

Take oil in a pan,fry onions ,ginger garlic paste,fenugreek seeds, mustard seeds,blackgramdal.

make it into a fine paste, and salt,turmeric and red chilli powderto this mixture.also add cocconut powder to this paste.

stuf brinjals with the above mixture. take a pressure pan , add oil and curry leavesand then put the stuffed brinjals and the remaining mixture. acover and cook on a low flame till the brinjals are done.

or you can add some water and cover it untill one whistle .