GONGURA CHUTNEY( THIS ONELY FOR BIRYANI)

GONGURA CHUTNEY CHIKEN BIRYANI WITH SPL CHUTNEY YAMMIIIIIIIIIII

METHOD

2 bunches of Gongura leaves, sepeareted, cleaned, and washed

1 tsp. Cumin seeds

6 Green Chillies

2 tbspn. Oi

Salt to taste

For Seasoning:-

Heat 1 tbspn. oil in a pan, when it gets hot put Deep fry the gongura leaves and chilies.

grind and mix it add tast salt add TO 2spoons water garnished chopped onians then ready

TOMATO SOUP

TOMATO SOUP

MENTHI KURA PAPPU

INGRDIANTS

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.

CHIKEN BIRYANI

Chicken 1 kg 


Curd  2 cups


Onions  2 finely chopped


Chillies 10 chopped


Chilli powder  1 tablespoon


Dhaniya powder  1 tablespoon


Mint  1 cup finely chopped


Coriander  1 cup finely chopped


Turmeric  2 tablespoons


Cinnamon  1 inch stick


Cardamom  2
Pepper  5


Bay leaves  4


Oil


For Rice


Basmati rice - 3 cups


Water - 5 cups


Oil - 2 tablespoons


Cardamom


Method
Add rice and water in a bowl. Add oil and cardamom and cook till rice is half cooked. Drain the rice and keep aside.


Marinate chicken with curd, chillies, turmeric, dhaniya powder, chilli powder, pepper, mint, coriander for 20 mts.


Add oil in a saucepan. Add bay leaves, cinnamon, cardamom, anise and fry for 2 mts.


Fry the chopped onions till they turn golden brown.


Add the marinated chicken and spread evenly.


Add the cooked rice on the top of the chicken.


Cover the lid with a cloth and place on the top of the pan.

Cook for 20 mts under medium flame and delicious chicken biryani is ready

TOMATO RICE

Tomato  Rice

ingredients of tomato rice

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