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
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.
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.
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.
. 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.
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.
