Crispy Andhra Bhindi

Ingredients: 1/2 kg bhindi


oil - for deep frying

3-4 tsp jeera

4 tsp dhania seeds

4 tsp peanuts

4 tsp chana dal

7-8 red chillies

10-12 garlic cloves - crushed

3-4 tsp grated coconut

salt - to taste



Method: Dry roast the jeera, dhania, peanuts, chana dal and red chillies. Keep aside to cool and then grind them together.



Mix in the crushed garlic, coconut and salt.



(This masala can be stored for six months in an air tight jar in a refrigerater.)



Heat oil and deep fry the bhindi. Remove and sprinkle the masala over it. Mix well and serve hot.

SAREEPAINT

MATERIALS:







SILK OR COTTON CLOTH


PERAL COLOURS


GLITTER(GUTTA)


EMBROIDERY FRAME


SYNTHETIC BRUSH NO:5






METHOD:






TAKE THE REQUIRED DESIGN AND TRANSFER IT TO THE CLOTH WITH YELLOW CARBON


DRAW THE OUTLINE OF THE DESIGN WITH GUTTA(HAVE TO USE GUTTA JUST LIKE GLASS LINER).LET IT DRY.

GUTTA WILL BE IN HALF WHITE COLOUR WHILE APPLYING,ONCE IT DRIES IT WILL BECOMERANSPARENT.


TAKE A DROP OF COLOUR IN THE BRUSH AND DROP IT,SINCE THE COLOUR IS NOT TOOWATERY IT WILL SPREAD BY ITSELF.


YOU SHOULD DROP THE COLOUR IN THE CENTER,SO THAT IT WILL SPREAD ITSELF TO THE CORNER.DON'T PAINT IT IN THE CORNERS OTHERWISE IT MAY COME OT.


LET IT DRY FOR ONE DAY AND THEN WASH THE CLOTH IN THE RUNNING WATER TO REMOVE THE GUTTA FROM CLOTH.


IRON IT ON THE REVERSE SIDE.


NOTE:






WHILE DOING THE OUTLINE,THE TIP OF THE NOZZLE SHOULD TOUCH THE CLOTH.IF THERE IS ANY GAP BTW THE CLOTH N GUTTA OR ANY BREAKS IN UR LINING THE COLOUR WILL EASILY COMES OUT

samosa

For the stuffing you need



2 cups boiled and cubed potatoes

1/4 cup cooked green peas

1/2 tsp Garam Masala

1/2 tsp salt

1/4 tsp Red chili powder

1/4 tsp Ginger paste

1/4 tsp fennel seeds or powder



For the covering



1 cup plain flour

1/2 tsp salt

1 tbsp oil

Water to form dough

Oil for deep frying



method


 Mix flour, salt and 1tbsp oil Add water little by little, form tight dough and keep aside for 1/2 hour


 Mix all the stuffing ingredients together in a bowl,u also add carrot cut into small pieces

 Take a lime sized ball of dough and roll out in a circle of about 6? diameter on a rolling board using a rolling pin

Cut the round into half, each half makes one Samosa
Add a big tablespoonful of the stuffing on one piece, fold into a triangle, holding the stuffing in carefully. Press the edges together to seal.
Form all the Samosas in the same way

Heat oil for frying and keep it on medium hea Add the Samosas into the hot oil and fry on both sides till they are golden brown


serve with green chutney




Similar Posts:

Black Forest Cake

This is the original black forest cake recipe by master pastry cook and confectioner Josef Keller (1887-1981) from Radolfzell (Lake Constance, Germany). The world renowned gateau was supposedly created in Bad Godesberg, at the former celebrity cafe Agner.

Ingredients

For a 24-Er-Springform

4 Eggs

100 g Sugar

100 g Butter

150 g Dark Chocolate

3 Tbsp Black Forest Kirsch (Liquor)

50 g Flour

50 g Potato Flour

1 Tsp Baking Powder

1 Pinch of Salt

150 g Ground Roasted Hazelnuts



Filling

½ l Cream

1 Pkt. Vanilla Sugar (or Vanilla Essence)

1/8 l Black Forest Kirsch (Liquor)

750 g Red Cherries

50 g (-80 g) Grated Chocolate



Preparation

Stir eggs and sugar well until smooth. Add the lukewarm runny butter, the melted chocolate (using the double-boiler method, melt chocolate with 2 tbsp of water) and the Kirsch. Mix flour, baking powder, salt and potato flour and sieve. Dry roast the ground hazelnuts in a pan untll they are light brown.



Gently mix flour and hazelnuts into the egg-sugar mix and pour all into the pre-buttered springform. Bake at medium heat (190 °C) for 45 minutes. After the cake base has cooled down, cut it twice horizontally. Whip cream and vanilla sugar (or vanilla essence and sugar to taste).



Soak the cake layers with Kirsch and cover the two bottom ones with 1cm of whipped cream. Spread the drained cherries over it and press them gently into the whipped cream. Assemble the parts to form the cake (including the top part). Cover the whole cake generously with cream and decorate with grated chocolate. If so desired, one can add cream of tartar or dissolved (cooled down) gelatin to the cream to ensure the filling will remain firm over an extended period of time.

BUTTERSCOTCH ALMOND SHORTBREAD (Eggless

Ingredients:


Butter – 125gms/at room temp

White Sugar – 2 Tbsps

Brown Sugar – 3 Tbsps

Almond essence – 1 tsp

Flour – 1 ½ cups



Salt-1 pinch

Baking Powder – ½ tsp



Method:

Preheat the oven to 150deg C

Grease 2 baking sheets

Sift flour + baking powder + salt

Beat the butter + sugars + essence

Sift the flour mix into the butter mixture and mix to a dough

Chill till firm

Roll out on a lightly floured surface to ½” thickness

Cut out desired shapes with cookie cutters

Bake for 20-25minutes till golden brown

Remove from oven, and sprinkle with castor sugar

Stencil design with cocoa if desired

Leave on cookie sheets for 1 min

Cool on racks. Store in an airtight container

hobbyhut: hyderabad biryani

instantcashewpedahobbyhut: hyderabad biryani

hyderabad biryani

Ingredients




• chicken - 1/2kg

• basmathi rice - 1/2 kg

• pudina paste - 1/2 cup

• ginger and garlic paste - 1/2 cup

• curd - 2 cup

• chillie powder - 3tsp

• saffron - 1 pinch

• milk- 1/4 tsp

• turmeric powder - 1/2 tsp

• coriander and green chillie paste - 1/4 cup

• ghee - 3tsp

• oil - 1 cup

• garam masala powder- 1tsp

• shahjeera - 2tsp.

• salt as required

• chopped pudina(mint) - 1tsp

• Chopped coriander - 3tsp

• slit green chillies - 6

• maida dough - 1cup.

• golden fried sliced onions - 1 1/2 cup.

Directions

1. choose leg pieces in chicken and wash thouroughly.

2. In a thick bottomed vessel add chicken, pudina paste, curd, coriander and chillie paste, salt, ginger and garlic paste, turmeric powder, chillie powder, oil, slit green chillies. mix well and marinate it for 3-6 hrs.

3. Then boil marinated chicken in low flame for 15mins and keep it aside

4. wash basmath rice and boil it in water mixed with garam masala powder, elaichi , salt and shahjeera till 1/2 done and drain water and keep rice aside.

5. Now take a thick bottomed vessel and layer chicken at the bottom, then add basmathi rice and repeat the process. make sure that top layer is rice and bottom layer is chicken.

6. then pour remaining chicken gravy on rice and sprinkle golden fried onions, and saffron soaked in milk, ghee, chopped pudina and coriander.

7. cover vessel with a well fitted lid and seal it with maida, then put a heavy water vessel on the top of lid to avoid burning and cook on low flame for 1hour.

8. garnish with egg &lemon slices

9. serve hot with raitha.

aratikayalu

All purpose Flour / Maida - 1 cup

Ghee - 1/4 cup and 2 tsp

Sugar - 1 cup

Maida for dusting

Oil for Deep frying.

Methodtoprepare:

In bowl, take the maida and ghee. Rub in the ghee well, till you get the crumble. Then slowly add water and knead apliable dough.

Melt sugar Then cook till you get one thread consistency.

Divide the dough into small balls of size smaller than regular pooris. Dust the dough and roll out as you do your regular pooris. Roll them as thin as possible.

Using the knife, leaving an inch intact, make long insertions, vertically towards the end. Continue to do so till the end Gently remove from the board, gathering the uncut disc. Shake the disc a bit and the strips will fall as long strips.

Gently drop them into hot oil and cook in sim on both the sides. The trick to get all of the as separate, is to make them as you fry them. When you prepare these shapes and allow them to rest, they will loose shape!

When its cooked on all sides, drop these into the sugar syrup. Let it soak for 5 mins, then remove.
store in an air tight container

hobbyhut

hobbyhut

Chikan Kari:

With its light gossamer quality, chikan has evolved as a logical answer to keeping cool while also providing adornment and beauty. The name chikan seems to have been derived from the Persian word chikan or chikin or chikeen, which means a cloth wrought with needlework. Different artworks of chikankari includes:-
Taipchi: A type of stemstitch used to make out lines of motifs on sarees.

Phanda: The millet-shaped stitches are used to make flowers and patterns like grapevines.

Murri: The murri stitches are rice-shaped, they are like the French knot.

Jali: The jali is normally worked by tearing apart the warp and weft threads of the cloth and by creating minute buttonhole stitches.

Most of the design motifs in chikankari are Mughal-based, also seen in the ornamentation at the Taj Mahal and Fatehpur Sikri. As far as chikan work is concerned, the point of the needle darts back and forth, teasing the weave of the fine muslin, mull or cotton. Each stitch is diligently added till a perfect motif appears as part of a tracery of petals, birds or arabesques. While the nawabs played an important role in preserving the chikan tradition, it has now been given a contemporary touch by the designers.

While chikan is known in India not only for hand-embroidered but hand stitched garments too, pre-embroidered fabrics which offer a blend of international and Indian motifs in Schiflee embroidery have also been traditionally popular. Hakoba embroidery on pastels and white has been a part of traditional summer wardrobes

Shadow Work

Materials Required

Embroidery frame

Embroidery Thread (Double Shade or dark&light shade

Thread-different colours)

Tracing Paper

Carbon Paper

Scissors

Needle

Methods

First trace out the required design (usually flowers) on the wrong side of the cloth using carbon and tracing sheet. Take two strands of embroidery thread, put a knot at one end and start stitching.

There are two methods of stitching :

Method 1

Bring the needle to the right side at 1, in at 2, out at 3, in at 4, out at 5 and so on.

Method2

• Bring the needle through A take a small back stitch and insert the needle at B

• Bring the needle through C, insert the needle at D

• Bring the needle through E and Insert at A

• Bring the needle through F and insert at C

Bring the needle through G and insert at E

GRILLED SALT AND PEPPER TOFU

hobbyhut
GRILLED SALT AND PEPPER TOFU


Ingredients

Tofu 1 inch cubes - 200 grams

Spring onions, sliced - 2

Celery, chopped - 2 inch stalk

Garlic, chopped - 3-4 cloves

Ginger, chopped - 1 inch piece

Salt to taste

Green chillies, sliced - 2

Black peppercorns, crushed - 7-8

Cornflour/ corn starch - 1 tablespoon

Lemon juice - 1 tablespoon

Method : Heat a pan, add the tofu cubes and grill on medium heat. Add spring onions, celery, garlic, ginger, salt and toss. Add green chillies, crushed black peppercorns and mix. Blend the cornflour in quarter cup of water and add. Mix and add lemon juice. Mix again. Serve hot.

grilled chicken

hobbyhut

hobbyhut

hobbyhut grilledchiken

hobbyhut

hobbyhut

nibpaint

Nibpaint:


Painting is the art in which colours and lines make the visual impression. Besides painting with brushes, knives, spatula, nibs and even twigs are used for painting.

Here, we are going to do a nib painting.

What You need.

1. Design

2. Felt

3. Hard board

4. Oil paint

5. Tracing Paper

6. Pencil Carbon

7. Glue

Tools/Accessories

Nibs- 3 types of nibs are available.

1. Rounded tip to do circle designs

2. Long tip to do lines

3. Short pointed tip to draw small sharp lines.

How to Do:

Using glue stick

the felt on the hard board. Trace down the design on the felt. Now you are ready to paint the design. Two things should be always taken care while doing nib painting. One, you should always start painting from top so as to move your hand freely towards down part. Secondly, you should move your hand evenly while doing your painting. This gives the painting a real look.

Decide on the shade scheme of your design. Since the petals are not of the same shade, white and pink paint should be used in good combination to get the double shade. Put the paint straight onto the felt. Press on it or score on the paint using the nib. Wherever a round design is required use the nib with round tip and wherever the small sharp lines are drawn short pointed tip nip is used. Generally long tip nib is used to do the lines. You can also take the paint on the nib and press it against the surface to create the design. You may take 2-3 days to finish off with a design. But do it patiently. You will enjoy this. 

Glasspaint:




Materials :

Square Glass piece

M- seal (A paste used for sealing cracks and leaks)

Glass paint

Thinner

Glue

Brushes

Aluminum foil

Boldly traced design

Talcum powder.

Method:

First a traced design is placed on the table and the plain glass is placed above the design, so that the design is clearly seen through the glass. Now mix the two coloured pastes of the mseal in equal proportion to get a wax finish. With the help of talcum powder roll the dough (Mseal Mixture) into thin and even strings. This string is stuck with glue over the glass on the outline of the trace which is kept under the glass and allowed to dry.

When it dries colour it with black glass paint.

Before you start painting the colour, test your shades on the corner of the glass and wipe it off with the thinner. The colour choice should be perfect because the stained glass paint gets dried up fast and the correction cannot be done easily. While painting, the colour blending should be done quickly and carefully. When the whole painting and the mseal border gets dried, remove the trace. Now place a crushed aluminum foil behind the picture and get it framed.

Waxflowers:


Flowers:

• Wax - Paraffin wax or Bee wax

• Wicks - Braided cotton wicks are available in flat and round shapes in different thickness or sizes.

• Candle Dyes or crayons pink,green,white

• Double boiler

• Brush

• Oil

• Small bowl

• Plate

• Silver powder very little

• Cycle balls

Double boil wax with 10% ctearic Acid,

Greese smooth surface with oil wax not stick to surface,take aspoon of boiled wax pour thin layer on surface peel immediately roll layer , process repeatly, minimum 20 layers make a rose ,very simple than ceramic flowers

Minimum 6 flowers make wonderful plate

For leafs boil wax mix 1” green crayon pour thin layer cut with knife and give impressions on leaf

Heat 300gms wax mix 1 full white crayon leave till luke warm

Mix fasty it like pluffy pour into a plate(keep a bowl in center of plate) when it is heat keep flowers&leafs as shown in the picture

Finally decorate with cycle balls& sprinkle silver powder

Pour oil &wicks to do diya



Candle making is an art that offers creative opportunities for creative people. There are several ways of decorating candles aesthetically using dyes, paints and decorations such as flowers, leaves, beads, buttons, etc. You can give unique effects by adding ice pieces, chunks of wax etc and a snowy effect by whisking up wax a bit. Here we have given the materials needed and basic method for making a candle. You can also try out the various ways in which a plain candle can be made to look spectacular.

Materials

• Wax - Paraffin wax or Bee wax

• Mould - Rigid and Flexible (Readymade Moulds) moulds are available in different shapes and sizes.

• Wicks - Braided cotton wicks are available in flat and round shapes in different thickness or sizes.

• Wicking Needle

•

Mould seal

• Candle Dyes or crayons

• Double boiler

• Brush

• Oil

Wax are of two types. Paraffin (a by product of oil refining) and Bee Wax (a natural product). They are usually available as blocks. Paraffin wax are also available as Cylinders or flakes. Apart from blocks, Bee wax is also available as thin sheets. This sheets can be rolled with a wick inserted to make hand made candles.

Rigid and flexible candle moulds are available from craft shops or else we can use any heat resistant materials like steel, tin or aluminum as moulds for making candle. Pots, cake moulds, egg shells, cans or tins with their top part removed make good moulds.

Wax soluble dyes are available from shops to give colour to the candles. They are also available in powder form. We can use Poster paints and wax crayons instead of Readymade wax dyes.

Procedure to make a Basic candle :

• Lightly brush a flexible or rigid mould with any clear vegetable oil and blot any excess with some paper towel.


• Thread the appropriate wick into a wicking needle and thread it through the hole in a rigid mould. Flexible moulds do not normally have a prepared hole, so it will be necessary to pierce one.


• Release the wick from the needle, allowing about an inch extra and seal around the hole with mould seal. Instead of fixing the wick as given above you can prime the wick. 'Priming' is dipping the wick three to four times in boiling wax at equal intervals to get a coating of wax over it. This makes the wick stand straight.


• Suspend the wick vertically in the mould by tying it to a split cane or a toothpick. Cut off excess wick and stand or balance the mould in an upright position. Moulds with uneven bottoms should be kept inside some other flat bottomed container vertically.




• Melt the wax in a double boiler or a bowl over a pan of simmering water. Stir in the candle dye if you are using any, until it is evenly distributed. You can use Poster paints and wax crayons instead of Readymade wax dyes. 10% Stearin or Stearic Acid is added while using paraffin wax, to slow down the burning rate and to help harden the wax.


• Pour the melted wax into the mould and allow it to settle. When awell has formed around the wick, carefully top off with more melted wax and allow it to harden overnight.


To release the candle from a rigid mould invert it and give it a gentle tap. Carefully peal off a flexible mold (for example an eggshell), starting at the top and pealing the mould gently all around the candle

recipebox
chicken with greenchilli marinade
Ingredients
1.5 lbs chicken, cut into medium size as shown in the pics (I used half of a whole chicken, so it has both white and dark meat)
2 tbsp oil
1/4 cups Red Onion, diced
lots and lots of Curry Leaves
Salt to taste
1 tsp finely ground black pepper
2 tbsp lime juice
To Grind
15 green chilies (or to taste)
1 medium sized red onion
2 tbsp heaped ginger slices
8 cloves of garlic
Salt to taste
3 tbsp vinegar
Method
Wash the chicken pieces and drain well with paper towels. Make the marinade by grinding all the ingredients in the To Grind section to a coarse paste. Marinate the chicken in this paste for at least 30 minutes.

Heat oil in a large pan and saute the diced onions and half of the curry leaves till onions starts to brown. Add the black pepper and saute for a few seconds.
Now add the marinated chicken pieces to the pan and mix well Saute till the chicken pieces turn white.

Cover the pan and cook on high for 6 minutes. Remove the lid and keep stirring till all the liquid is dried up and the chicken pieces turns brown.
Add the lemon juice and the remaining curry leaves and (more salt if needed) and saute for another couple of minutes.

 Chocalate Custard

Ingredients:


1 litre - milk

11 to 12 tbsp - sugar (or as per taste)

8 tsp - cocoa powder

12 tsps - custard powder (vanilla flavour)

4 tsp - drinking chocolate powder

few chopped walnuts (to garnish)

Method


Keep aside 1/4 cup milk and boil the rest.

After a boil add sugar.

To the kept aside 1/4 milk add custard powder, cocoa powder and drinking chocolate powder. Mix well .

Ensure that there are no lumps.

Add this mixture to the boiling milk, stirring all the time.

Once the custard thickens pour in small individual bowls and garnish with chopped walnuts.

Allow to chill before you serve.

Instant Kaju Peda
Ingredients:


cashew nuts - 1/2 cup

milk powder - 1/2 cup

icing sugar - 1 cup

milk - little

cardamom powder - 1/2 tsp

pistachio, to garnish - 4 to 6

saffron - a pinch
 
Method


Soak saffron in 1 tsp of hot milk.

Powder the cashew nuts ( may use splits or broken nuts to reduce the cost) and mix with milk powder, icing sugar and cardamom powder.

Crush the soaked saffron and add to the above mixture.

Add milk little by little to form a firm paste, the consistency of poori dough.

(Avoid adding excess milk which will make the paste sticky.

If at all the mistake happens, add some milk powder and icing sugar to rectify.)

Take small lumps of the paste and shape into pedas.

Garnish with thinly sliced pistachio.

May be stored in refrigerator up to three days.

Important tips for baking a basic :

cakeGreasing a cake pan is very important to prevent the cake from sticking to the bottom. While few recipes ask to grease with butter, few others ask for flouring the base. What works best for me is to do both. Grease lightly (butter/pam spray), use your hands. Then flour it with all-purpose flour. Make sure to dust off excess flour too.


Note: Depending on the type of cake, cocoa powder/powdered sugar can be used to dust instead of all-purpose flour.



Always preheat the oven. Starting the oven 1 minute earlier and placing the cake even before the oven is heated through is not accepted! It will only throw the correct cake baking time off-balance. Make sure you keep the rack right in the centre (unless specifically mentioned otherwise in the recipe).

Using the correct cake pans always helps. Most often, a given recipe is customised for a specific tin size. If you are just beginning with cakes, follow the same cake tin. With experience, one can start using discretion and make adjustments likewise. This takes care of basic mistakes like filling the cake batter to the brim. The batter should be half filled so that it allows space for the cake to rise. Also make sure to level the batter for a smooth surface.

Keeping all the ingredients at room temperature unless otherwise mentioned in the recipe is appropriate for cake making. Also don’t forget to sift the flour.

For beginners, a metal cake pan would help to produce tender crusts and this is because the metal helps to reflect the heat away. But if you have to use glass pans, then make sure to reduce approximately 25 degrees from the temperature mentioned in the recipe.

Last but not the least, cool the cake completely before removing it from the pan.
 
Vanilla Tea Cupcakes
Ingredients:


1 to 1/4 cup - all-purpose flour

1/2 tsp - baking soda

2 tsp - vanilla essence

1 tsp - all spice (or nutmeg, cinnamon,dry ginger and star anise pwd)

1/2 tsp - orange zest

1/2 tsp - salt

2 tbsp - vegetable oil

1/4 cup - granulated sugar

1 - large egg

2 tbsp - unsalted butter - softened

4 tbsp - confectioners' sugar - to sprinkle on top

4 tbsp - jam (raspberry or strawberry works best)

Method

Preheat oven to 350 degrees F.

In a bowl, whisk together the flour, the baking soda, the spices, and a pinch of salt.

In another bowl, cream together the butter and the granulated sugar, beat in the egg, till its light and fluffy.

Add the oil and whisk together.

Slowly combine the liquid mixture to the dry ingredients, beating well after each addition.

Finally add the vanilla essence and orange zest to the batter.

Divide the batter among 12 paper-lined mini-muffin tins and bake the cupcakes in the middle of an oven for 15 to 20 minutes, or until a tester comes out clean.

Turn the cupcakes out onto a wire rack and let them cool completely.

Whip up the jam mixture with 4 drops of water.

Drop a tiny spoonful on the top of each cupcake.

Dust with some confectioner's sugar., and serve with coffee or tea!

CRUNCHY VEGETABLE SALAD


Shredded vegegetables mixed with peanuts and served laced with orange vinaigrette.



Preparation Time : 20-25 minutes



Cooking Time : 6-8 minutes



Servings : 4

Ingredients



Red cabbage, shredded 1/2 small

Cabbage, shredded 1/2 small

Carrots, grated 2 medium

White radish, grated 2 medium

Green capsicum, seeded and chopped 2 medium

Sprouted Green gram, blanched 2 cups

Oil 2 teaspoons

Orange juice 5 tablespoons

Mustard paste 1 teaspoon

Lemon juice 1 tablespoon

Salt to taste

White pepper powder to taste

Roasted peanuts, crushed 1/2 cup





Method



Mix oil, orange juice, mustard paste, lemon juice, salt and white pepper powder thoroughly. Keep aside in the refrigerator.In a serving bowl arrange red cabbage at the bottom then layer with green cabbage, carrots, radish, capsicum topped with bean sprouts. Chill in the refrigerator.



Just before serving sprinkle roasted crushed peanuts.



Shake the dressing thoroughly and lace the salad with the dressing uniformly. Serve immediately.

CHHOLAY MASALA

Ingredients




Cumin seeds 2 tablespoons

Coriander seeds 3 tablespoons

Cinnamon 2 inch piece

Cloves 8-10

Black cardamom 1

Carom seeds (ajwain) 1/2 teaspoon

Black peppercorns 21/2 teaspoons

Dry fenugreek leaves (kasuri methi) 1 teaspoon

Tirphal 3-5

Pomegranate seeds (anardana) 2 tablespoons

Bay leaves 8-10

Whole dry red chillies 8-10

Dry mango powder (amchur) 1 teaspoon

Dry ginger powder (soonth) 1/2 teaspoon

Salt 1 teaspoon

Black salt (kala namak) 2 teaspoons





Method



Dry roast cumin seeds, coriander seeds, cinnamon, cloves, black cardamoms, carom seeds, black peppercorns, dry fenugreek leaves, tirfal, pomegranate seeds, bay leaves and whole dry red chillies.



Cool and grind with dry mango powder, dry ginger powder, salt and black salt.



Cool and store in airtight containers.

CRISPY FRIED FISH


Fish fillets dipped in mint flavoured batter and deep fried to a wonderful crispiness



Preparation Time : 10 minutes



Cooking Time : 20 minutes



Servings : 4

 
Ingredients




Fish fillets 800 grams

Salt to taste

Lemon juice 1 tablespoon

Refined flour (maida) 1 cup

Baking powder 1 teaspoon

Red chilli sauce 1 tablespoon

Egg 1

Ice cubes 8-10

Soda , chilled as required

Oil 2 tablespoons + to deep fry

Spring onions, sliced thinly 2 stalks

Fresh mint leaves, chopped 2 tablespoons





Method



Sprinkle salt over the fish along with lemon juice, one tablespoon of refined flour and set aside.



Place the remaining refined flour in a bowl. Add salt, baking powder, red chilli sauce, ice cubes, egg and mint leaves. Mix well. Add chilled soda and mix to make a smooth and thick batter.



Heat sufficient oil in a deep pan. Dip the fish fillets in the batter and deep fry till lightly browned and crisp. Drain and place them on an absorbent paper.



Heat two tablespoons oil in another pan and fry the spring onion slices on high heat till lightly browned. Drain them.



Cut the fish fillets into diagonal slices. Arrange them in a serving dish, garnish with the fried spring onions and serve hot.

chettinaad chicken

Ingredients




Chicken 8 pieces on the bone 1 medium

Oil 5 tablespoons

Coriander seeds 2 teaspoons

Cumin seeds 1 1/2 teaspoons

Whole dry red chilli, seeded 4-6

Coconut, scraped 3/4 cup

Turmeric powder 1/2 teaspoon

Red chilli powder 1/2 teaspoon

Salt to taste

Curry leaves 10-12

Onions, chopped 2 medium

Ginger, chopped 1 inch piece

Garlic, chopped 4-6 cloves

Black peppercorns, crushed 20

Lemon juice 1 tablespoon





Method



Heat one tablespoon oil in a pan. Add coriander seeds, one teaspoon cumin seeds, dry red chillies, coconut and sauté till the coconut turns golden. Set aside to cool.



Take chicken in a bowl, add turmeric powder, red chilli powder, salt and two tablespoons of oil. Mix and set aside to marinate for half an hour.



Grind the coconut mixture to a fine paste adding water as required.



Heat the remaining oil in another pan. Add the remaining cumin seeds, curry leaves and onions and sauté till the onions turn golden.



Add garlic and ginger and sauté for half a minute. Add the ground masala and continue to sauté for two minutes.



Add chicken and crushed black peppercorns. Mix well.



Add lemon juice, cover and cook on low heat for twenty to twenty five minutes or till the chicken is done.



Serve hot with neer dosa

Tomato Roses And Chilli Flower (garnishings)

Ingredients




Tomato 1 large

Chilli 1





Method



For tomato roses



Make sure your knife is sharp and the tomato is ripe but firm. Starting at the base of the tomato, peel a thin strip all the way around the tomato, finishing at the stem end. The strip must be peeled thinly so it will roll evenly. Place the strip of skin, flesh side down, on a board. Beginning with the stem end of the strip, roll up the tomato skin to form a coil. When almost all the skin has been rolled, sit the tomato flower on its base and curl the last piece of the tomato skin around to form the more open petals of the rose. Tomato rose can decorate any main course dish or salads.







For chilli flower



Use small (green or fresh red) chillies or trim ends from the longer chillies, keeping the stem end. Rinse in cold water and remove the seeds. Use a small pair of scissors and cut around the chilli to form petals, taking care not to cut all the way to the stem. Drop into a bowl of cold water. Store in the refrigerator until it opens out.

ANDEY KI BIRYAANI


Ingredients

• 1/2 cup ghee

• whole spices

• 1 cup crushed brown onions

• 2 tsp ginger/ garlic paste

• 1/2 tsp turmeric pwd

• 2 tsp red chilly pwd

• 2 - 3 potatoes { diced }

• 1/2 cup boiled peas

• 1 cup yogurt

• 6 eggs boiled and peeled

• 500 gms Basmati rice boiled with salt 2 tsp

• Coriander and mint leaves chopped

• Green chillies -- chopped

• Dash of Kewra

• Saffron dissolved in 3/4 cup milk

• 1/2 tsp all spice masala

Method

Heat the Ghee, add the whole spices and stir. Add the crushed onions, ginger/ garlic paste, turmeric and red chilly pwd. Stir and fry till

oil seperates. Add the potatoes, peas and yogurt. Bring to a boil, cover and cook till vegetables are tender. Add the boiled eggs. Add a

dash of salt.



In another pan spread 1/2 of the boiled rice, over this spread the contents of the egg and vegetable mix.

Sprinkle the coriander and mint leaves and spread the remaining rice over this. Sprinkle the Kewra and Saffron on top. Cover the pan

and let it cook on low flame for abt 15 minutes.

FRUIT CHAAT


Ingredients

• 1 apple

• 2 banana,s

• 1 pomegranate

• 1/2 cup grapes

• 2 guava,s

• 2 oranges

• 1/2 cup choley { soaked overnight and boiled }

• 1 potato { boiled and diced }

• 1 tbsp lemon juice

• 1 tsp cummin seeds , roasted

Page 24/55 2005-12-21 02:12:08

• 3/4 tsp salt

• 1/2 tsp chilly powder

• 1/4 tsp chaat masala

• 2 tbsp tamarind chutney

• 2 tbsp date chutney

• orange juice 1 cup

Method

Peel the fruits and cut into small cubes. Mix all the ingredients well. Refrigerate and serve cold

FRUIT LASSI


Ingredients

• yogurt 2 cups

• juice of 1 lemon

• 1/2 litre water

• honey 2 tsp { levelled }

• flower petals { optional }

• 1 cup soft fruit finely cut into small cubes .

Method

lend the yogurt and mix in all the ingredients thoroughly. Serve chilled decorated with flower petals.

Note

{{ Custard apples and Lychees can also be used }}

FISH KABAB,S


Ingredients

• fish 1/2 kg boiled and mashed

• white zeera seeds 1 tsp

• green chillies 2 - 3 chopped

• coriander leaves 2- 3 tbsp chopped

• haldi 1/2 tsp

salt 1 tsp levelled

• Mixed spices 1 tsp levelled

• onions 2 --- fried and ground

• chilly powder 1 tsp levelled

• ginger / garlic 1 tsp levelled

• chana flour 1 tbsp . { heaped }

• egg 1

Method

Boil and mash the fish . Mix all the above ingredients in the mashed fish . Roll the mixture in the shape of kabab,s and shallow fry .

You may serve the kabab,s with tomato sauce or green chutney

Iced Tea Shake

Ingredients:


100 g - cornflakes or 2 to 3 - cookies Iced Tea Shake

2 glass - cold milk

3/4 cup - hotmilk

3 tsp - tea

4 tsp - sugar

1 - chocolate bar
Boil tea with 3/4 cup of milk.


Boil for 2-3 mins at least so that the tea is completely absorbed in the milk.
Strim the hot tea from the tea leaves.
Add all ingredients in a mixer and run for 1-2 mins without chocolate bar.
Add ice cubes,chocolate bar, run mixer for 2-3 mins.
Increase chocolate bar and cornflake to make a thicker shake

veg burger

Ingredients:


* Vegetable Steaks - 4 (or) any other vegetable cutlet of your choice

* Tomato ketchup- 2 tsp

* Sliced buns- 4

* Onion-1 (cut into thin round slices)

* Tomato- 1 (cut into thin round slices)

* Carrot- 1 (cut into thin round slices)

* Cabbage leaves- 4

* Turmeric powder- 1/4 spoon

* Salt

* Butter- 2 tsp

* Dalda- 2 tsp

Boil water in a pan add turmeric & salt to it.

Turn off the heat. Put the cabbage leaves & carrots in that hot water and leave it for 10 minutes.

Then take the vegetables from the water and drain on paper towels.

Heat dalda in a pan and toast the buns. Then apply butter & little ketchup to the inner sides of the buns. Keep 1 cabbage leaf, 1 tomato slice, 1 steak (or) cutlet, 1 onion slice, 1 carrot slice in between two slices of a bun.

Prepare all the buns in the same manner.

KHAJOOR KAA HALWA


Ingredients

• 200 gms wheat flour

• 3/4 cup ghee

• 1/2 cup rose water

• 200 gms dates, soft, seedless and chopped

• sugar to taste

Page 37/55 2005-12-21 02:12:08

• 1 tsp cardamom powder

• 1/2 tsp saffron, soaked in 1 tsp milk.

• 1 tbsp Almonds, soaked, peeled and sliced

Method

Dry roast the wheat flour in a large pan, over a low heat. stirring constantly, until it turns golden in colour.

Gradually add the oil, making sure it mixes properly with the wheat flour. When it is brown and aromatic, stir in the rose water, dates

and sugar.

Mix well. There should be no lumps.

Add the cardamom powder and saffron. Stir for 5 minutes. Remove any excess ghee floating on top.

Put the Halwa in a serving dish and serve hot.

NIZAAMI MURGII


Ingredients

• 800 gms chicken ---- cut into 12 pieces

• 1/3 cup cashewnuts

• 1/3 cup almonds { boiled and cut into slices }

• 8 tbsp oil or ghee

• 2 onions chopped

• 3 tbsp ginger paste

• 3 tbsp garlic paste

• 8 green chillies { slit , deseeded and chopped }

• 1 tsp turmeric pwd

• 1 1/2 tsp salt { or to taste }

• 1/4 cup peanuts , 2 tbsp til { sesame seeds } -- powderd together

• 2/3 cup coconut --- skin removed , grated and browned

• 3/4 cup dahi -whipped till smooth

• 1 tsp garam masala pwd

• 1 tbsp lemon juice

• 1 cup chopped coriander

• 1/3 cup chopped phudina { mint }

Method

Heat oil and fry cashew nuts, and almonds until golden brown. Remove from heat and keep aside.

Heat the left over oil and add onions and saute over medium heat till golden brown. Add ginger / garlic paste and stir for a while. Add

green chillies, salt and turmeric. Mix well. Add pounded nuts and sesame seeds, along with the grated coconut for a while

stirring.

Add yogurt and bhuno for a about 3 - 4 minutes. Now add the chicken, bhuno for a few minutes, add abt 1 1/2 cup of Hot water, bring

to a boil and lower the heat and cook for 15 - 20 minutes. { you may keep it simmering till the chicken is well done }

Now sprinkle garam masala, lemon juice, coriander, mint and fried cashew nuts and almonds.

Remove to a dish and serve with hot naan or parantha.

Dhadhojanam


Ingredients:

Cooked rice 2 cups

Green chillies 3

Ginger 1 inch piece

Mustard seeds 1tsp

Cumin seeds 1tsp

Bengal gram 1tsp

Curry leaves 10

Yogurt 2 cups

Turmeric powder 1/2 pinch

oil 1tbs

salt to taste

Method of preparation:

In a bowl, mix rice with finely chopped green chillies and chopped ginger. Add yogurt and turmeric powder, salt and keep aside.

Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour on the above rice mixture and serve.

coconut turts



 INGREDIENTS



Biscuit:

Butter 4 oz

Flour 6 oz

Castor sugar 2 oz

Egg yolk 1

Filling:
Butter 2 oz
Flour 1 oz
Castor sugar 6 oz
Coconut 2 oz
Baking powder 1/2 tsp
Vanilla essence 1 tsp
Eggs 2

Beat butter, egg yolk and sugar together, making it fluffy.

Add flour and baking powder.

Knead well and put in the refrigerator to chill.

Cut into small pieces like biscuits, press in the centre and bake for 20 minutes.

Beat all the filling ingredients together.

Place a small amount on the biscuits and bake again for 20 minutes.

Bread halwa

ingredients:


6 bread slices

100gms ghee

100gms sugar

1cupmilk

20 gmsdryfruits

1/2 tspilachi powder

method: remove edges of bread, fry inghee then soak in milk.

frydry fruits keep aside

heat sugar with little water stir occasionally till syrup is in thread contestency

now add bread mix ,Add ghee Cook on a slow fire till dry stirring occasionally.

Garnish with casews, rasins

we can add 1 pinch saffron colour if desire ,also add kowa 100gms(opt)

Bread dessert

Ingredients

Milk - 1 cup

Butter - 2 tbsp

Sugar - 1/3 rd cup

Eggs - 1

Cinnamon powder - 1 tsp

Nutmeg - pinch

Vanilla Extract - 1/2 tsp

Bread - 2 cupscut into small pieces

Raisins - few (optional)

In a pan, heat milk just until a film forms on top. Add the butter then cool to lukewarm.

add nutmeg, cinnamon and vanilla. Beat with the help of blender at the lowest speed possible. Slowly add the milk mixture.

Place bread in a lightly greased pan.

Sprinkle raisins. Pour the batter on top.

Bake at 350 deg F for 30-40 min or until set. Serve warm.









Depending on the type of pan used adjust the time of baking. Don't forget to grease the pan. square pan as well as a loaf pan and prefer using a square pan as it bakes within 30 mins in it. This dessert tastes best when warm so while serving take the required amount and heat it in a microwave for 30 sec. Store the rest in the refrigerator.

sweets


Ice Cream Sandesh

Ingredients:

Cottage cheese (drained)-200gm, Khowa kheer - 100 gms, Sugar - 100gms,

Custard powder : 1tlbs, Milk: 1/2 cups, Vanilla essence: 1teasp

Steps:

Grind cottage cheese and sugar together. Boil in a pan on low flame. Mix custard powder in milk and pour on the cheese. Remove from heat. Pour into moulds. Refrigerate. Serve chilled.

Jafran Sandesh


Ingredients:

Cashew nuts: 250 gms, Khowa: 350 gms

Cornflour: 1tsp, Ghee: 100gms

Yellow/ Saffron colour : A few drops

Almond and Pistachio- a small amount

Steps:

Grind cashew nuts. Heat khowa and sugar in a pan. When the sugar melts add ghee, cashew nuts and saffron colour. Spread the mixture on a tray too cool down. Sprinkle saffron, chopped nuts on the condensed mixture. Slice into shapes like diamond or cube. Serve.

Chiken biryani:

Ingredients Needed:



Basmati Rice - 250 gms

Chicken - 250gms

Onions - 100 gms

Tomato -1

Mint leaves - handful

Ghee - 100 gms

Coriander leaves - 1/4 bunch

Ginger -2 5 gms

Garlic – 25gms

Green Chilis - 5

Curds – 50ml gms

Javatri / Mace – 3

coconut-1

dhania-1/2 hand full

Cardamom, Cloves, Cinnamon - 5 gms

Bay leaf - 2

Shahi Jeera - 1/4 tsp

Roasted Cashew - 8 - 10 whole





Method to prepare:



Wash, cut the chicken into small pieces. Chop the onions

Grind the ginger, garlic into a fine paste.



Heat ghee and add shahi jeera, Cardamom, Cloves, Cinnamon, Bay leaf, then split chiloli,onions till golden brown. Then add the ground masala, mint and coriander leaves, Fry for 2 mins. Then add the chopped tomato and fry till it becomes soft.



Once its well done, add the chicken pieces. Brown it for 2 mins, then curd and cook with lid for 10 - 15 mins.

Chopped fresh coconut & dhania grind with water make coconut milk

the qwantity we required

take pressure cooker boils coconut milk add the rice& chiken masala

cover and pressure cook it for 1 whistle

Garnish with finely chopped coriander and roasted Cashews.

mushroom magic




Mashroom friedrice:



Rice-250gms

Mashroom-25gms(cut into pecies)

Capsicum-1(chopped small pecies)

Onion-1(chopped small pecies)

Carrot-1(chopped small pecies)

Beans-5nos(chopped small pecies)

Pepper-1/2 tsp

Chilli-3nos(chopped small pecies)

Ginger-1/2inch,garlic_10pods (finely chopped)

Casew-25gms

Tastingsalt-1/4tsp

Salt-as per u r taste

Oil(or)ghee 50gms

Coriander leaves –finely chopped



Method: cut beans& carrot into small pecices and cookwith rice.

Take a kadai heat oil first Ginger, garlic peciesafter 10scds add casew,chopped chillis

After add onion

Add rice,pepper, tastingsalt, cook in simmer for 5mins

Turnoff stove& decarte with fresh coriander



Tasty……. Tasty ……. Mashroom fried rice ready to eat.


Mashroom 65:

Mashroom-250 gms(cut into 2 pecies)

Maida-50gms

Cornflour - 100gms

Basin fiour- 25gms

White Pepper-1/2 tsp

Chilli-3nos(chopped to middle)

Garlic_10 Gms (finely chopped)

Curry leves-small bunch

Soya sauce-1tsp

Tomato sauce-1tsp

Chillisauce-1tsp

Yougart-2tbs

Salt-as per u r taste

Oil-to deepfry

Coriander leaves –finely chopped



Method: maida, Cornflour, Basin fiour mix with water make soft batter.

Dip mashrooms in the batter& fry.

Take 3tbs oil in other kadai add garlic, chilli ,curry leaves fry 2mins

Yougart cook3mins, add tomato, soya, chilli sauces,

Next add fried mashrooms &white pepper fried dry

Garnish with with fresh coriander

Delicious mashroom 65 ready to serve



Shejuwan Mashroom monchuria:


Mashroom-250 gms(cut into 2 pecies)

Maida-50gms

Cornflour - 100gms

Basin fiour- 25gms

Pepper-1 tsp

Chilli-2nos

Ginger-1tsp(finely chopped)

garlic -1tsp

Onion-1(chopped)

tomato sauce-1tsp

chillisauce-1tsp

Salt-as per u r taste

Oil-to deepfry

Coriander leaves –finely chopped

Dry redchillies-4nos



Method:heat kadai add2tspoil fry Dry redchillies and grind smooth paste this called shejuwan

Maida, Cornflour, Basin fiour mix with water make soft batter.

Dip mashrooms in Garnish with with fresh coriander

Delicious mashroom 65 ready to serve

the batter& fry.

Take 3tbs oil in other kadai add finly chopped ginger,garlic, chilli , fry 2mins add

Yougart cook3mins, add tomato, soya, chilli sauces,

Next add fried mashrooms &white pepper fried dry

pakam garelu




urad dal-1/2kg

salt-totaste

oiltodeepfry



for sugar syrup

1cupgreated jegarry

2cups sugar

1/2tsp ilachi powder

method



soak uraddal for 6hours grind into thick dough with 1/2tsp salt



syrup mix jagerry,sugarwith 1/2cup water boiled for 10mins let in thick syrup keep a side



now heat oil take dough lemon in size tap on acover round in shape , fry till golden brown colour dip in hot sugar syrup



juicey pakamgarelu ready to serve

sheer kurma:


ingredients



milk-1ltr

vermacelli-200gms

moongdal-50gms

milkmaid-4tbs

sugar-200gms

casew-10gms

badam-10gms

kissmiss-1ogms

pista-10gms

sarapappu-1tsp

ilachi-1/2tsp

ghee-4tbs



method to prepare:

cook soft moongdal, heat pan add ghee fry all dryfruits indiduval keep aside , fry semiya add boiled milk cook soft &become thick add cooked moong dal after 5mins add sugar& all dry fruits

finally add ilachi powder turn off flame pour milkmaid stir well

serve hot or cool

Pineapple salad


Ingradients



Pineapple-1cup

Orange-1

Water melon-1/2 cup

Venila ice cream (or) milk cream-2tbs

Apple-1/2 cup

Honey-1tbs



Square cut all fruites mixwell add Venila ice cream

Garnish with honey and cherrys



Papaya salad


Ingradients



Papaya -3cups

Banana-1

Pomegranate-handful

Apple-1/2 cup

Honey-3tbs

Square cut all fruites mixwellwith honey

Waitloss salad ready to eat

Mango salad

Ingradients

Mango-2 cups

Sapota-1/2cup

Pomegranate-handful

Milk cream-1tbs

Sugar-2tbs

Square cut all fruites mixwell addmilkcream ,sugar garnish with palmgranate

BIRYANI BADSHAHI




Ingredients:

1/2 kg Mutton

250 gms Rice parboiled

1/2 tblsp Lemon Juice

10 blanched Almonds

1/2 tblsp Mint Leaves

1 cups Butter

1 handfuls chopped Coriander Leaves

1/2 tblsp Cumin Seed

2 large sliced Onion

2 Brown Cardamom

1 tblsp Oil

4 pods Garlic

2 Cloves

1 " long piece Ginger

1/2 tblsp Saffron

1/2 tblsp Green Chilly chopped

1/2 tblsp Red Chili Powder

1/2 " Cinnamon

1/2 kg Curd

125 gms Milk

3 cups Water

method:

First wash and soak rice.

Then fry sliced onions to a golden brown color.

Soak saffron in water.

Now grind ginger, red chillies, garlic and almonds and fry these in butter.

Add it to the mutton and salt and stir for 5 minutes.

Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.

Bil rice with salt in another pan.

Put curd into a piece of muslin cloth and let the water drain away.

Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.

Strain the saffron water and add lemon juice.

Add all this to muttonSprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.

Now pour milk and some butter and cover the vessel.

Seal the edges of the pan with flour paste.

Place the can on flame for one hour.

Serve it very hot with some curry.

gulabi poolu:

ingredients:



1 cup maida

1/2 cup sugar

oil to fry


method; it is very easy and tasty snack for children

mix maida& sugar with water in dosa contestency add 1/4 spoon baking powder if desire , soak for 15 mins



take 2 kadais pour oil , dip the mould in 1st kadai as shown in picture hold 10 sec, now dip in batter and now in 2nd kadai

iafter a little while its leave automatic other wise remove with the help of spoon ,fry it is in golden brown colour

now it's ready to serve.

gulabi poolu also made like hot, we use chilli powder&salt instead of sugar

chicken mounchuria (dragon chicken):

ingredients: 1/2 kg bonless chicken

4 tbsmaida,4tbs corn flour

ginger,garlic paste-1tbs

2tsp finely chopped green chilli

1 tsp finely chopped garlic

1 tsp jeera

2tsp soya sauce,4tsp chilli sauce,6 tsp tomato sauce

1/2 tsptasting salt(azinamoto)

1 tsppepper powder

salt to taste

oil for fy

method:

(when wash chicken add 1tsp venigar or 4 drops lemon juice it cleans well)

take a bowl add chicken, pepper,maida,corn flour,salt, heat pan with oil fry in lite brown colour.

now take other pan add 1tbs oil add 2tsp finely chopped green chilli, 1 tsp finely chopped garlic

1 tsp jeera saute well, now add ginger garlic paste fry 1 min,.

add 2tsp soya sauce,4tsp chilli sauce,6 tsp tomato sauce, 1/2 tsptasting salt(azinamoto)

stir well now the term of chicken fry in medium flame till chicken is dry add little salt if required

garnish with coriander &boiled egg

Delicious uggani from rayalaseema


Ingredients



Puffed Rice - 1 large bowl(borugulu or maramaralu)

Onion - 2

Green chillies - 4 or 5

Turmeric powder - pinch

Chilli powder - 1 tsp

Corriander leaves small bunch

Curry Leaves small bunch

Mustardseeds+jeera+urad dal+chena dal 1tsp full(aii together)

Oil 3tbs

Salt as your taste

Fried gram dal powder (Its called Putnalu podi)50gms,



Grind fried gram dal into fine powder.



Wash the puffed rice in water and soak it for about 1 min. Squeeze away the water by taking a handful of soaked borugulu each time. Don't keep it for long as it becomes very soft and uggani not came perfect.

Take 2-3 tbsp of oil in a pan, add Mustardseeds+jeera+urad dal+chena dal 1tsp full, curry leaves, turmeric, chopped onion, split green chillies, add half of chopped Coriander leaves. Fry for sometime. add the fried gram dal powder and salt. Mix well

Add puffed rice, and mix well. Fry for 5 mins,

Garnish with coriander leaves.



Then add tomatoes, cook till its sand done. Add puffed rice, and mix well. Sim for 5mins, before removing, add lemon juice if required then garnish with Coriander leaves. Uggani is ready to serve

Chena masala


100 grams. Chena (hybrid or white chena)

2 nos. onion(medium)

3 no. tomato

4 tbsps. oil

4 cloves

1 tbsp. ginger garlic paste

1 no. greenchillies

¼ tsp. coriander powder

1 tsp. red chilli powder

1 pinch turmeric powder

¼ tsp. garam masala

1 bunch coriander leaves(fresh)

1 tsp. fenugreek(kasoori methi)

1/2tsp jeera

Salt to taste

Directions

Boil chana with water cook till the chana becomes very soft.

Heat oil in a pan and add jeera, ginger garlic paste and green chilli. Fry for 2mints.Add chaped onions fry tillgolden brown, add tomatoes and fry till the oil leaves from the sides. Add coriander powder, turmeric powder & chilli powder and again fry for some time.

Now add boiled chana and continue boiling for 2-3 minutes. Grind a small part of the boiled chana and add to it now the gravy is thick

Add freshly cut coriander leaves, Kasoori methi and garam masala powder. Boil for a minute and put off the heat.

Garnish it with freshly cut coriander leaves and onion.Chole is now ready.

Roomali roti


Ingredients
 500g wheat flour

• 150g Maida flour

• 1/2 banana

• 1 cup milk

• Salt to taste

• 1/2 egg

• 2 tbsp ghee or butter

• 1/2 tsp baking powder

Directions

Wheat flour, Maida flour, baking powder, salt Mix together, add egg, milk, banana to the flour and need to smooth dough using water. Cover with a thin cloth and keep aside for 30 minutes.

Make small balls from the dough, and roll like chapattis.

Fry on flat pan until golden brown on both sides with ghee

Pineapple salad


Ingradients



Pineapple-1cup

Orange-1

Water melon-1/2 cup

Venila ice cream (or) milk cream-2tbs

Apple-1/2 cup

Honey-1tbs



Square cut all fruites mixwell add Venila ice cream

Garnish with honey and cherrys



Papaya salad

Ingradients



Papaya -3cups

Banana-1

Pomegranate-handful

Apple-1/2 cup

Honey-3tbs

Square cut all fruites mixwellwith honey

Waitloss salad ready to eat



Mango salad

Ingradients



Mango-2 cups

Sapota-1/2cup

Pomegranate-handful

Milk cream-1tbs

Sugar-2tbs

Square cut all fruites mixwell addmilkcream ,sugar garnish with palmgranate

mushroom magic


Mashroom friedrice:

Rice-250gms

Mashroom-25gms(cut into pecies)

Capsicum-1(chopped small pecies)

Onion-1(chopped small pecies)

Carrot-1(chopped small pecies)

Beans-5nos(chopped small pecies)

Pepper-1/2 tsp

Chilli-3nos(chopped small pecies)

Ginger-1/2inch,garlic_10pods (finely chopped)

Casew-25gms

Tastingsalt-1/4tsp

Salt-as per u r taste

Oil(or)ghee 50gms

Coriander leaves –finely chopped



Method: cut beans& carrot into small pecices and cookwith rice.

Take a kadai heat oil first Ginger, garlic peciesafter 10scds add casew,chopped chillis

After add onion fry till lightbrown, add mashrooms, fry 2,3 mins, add capsicum&beans fry 2 mins.

Add rice,pepper, tastingsalt, cook in simmer for 5mins

Turnoff stove& decarte with fresh coriander



Tasty……. Tasty ……. Mashroom fried rice ready to eat.

BIRYANI BADSHAHI RECIPE:

Ingredients:

1/2 kg Mutton

250 gms Rice parboiled

1/2 tblsp Lemon Juice

10 blanched Almonds

1 tblsp Mint Leaves

1 cup Butter

1 handfulschopped Coriander Leaves

1/2 tblsp Cumin Seed

2 large sliced Onion

2 Brown Cardamom

1 tblsp Oil

4 pods Garlic

2 Cloves

1 " long piece Ginger

1/2 tblsp Saffron

1/2 tblsp Green Chilly chopped

1/2 tblsp Red Chili Powder

1/2 " Cinnamon

1/2 kg Curd

125 gms Milk

3 cups Water



method:

First wash and soak rice.

Then fry sliced onions to a golden brown color.

Soak saffron in water.

Now grind ginger, red chillies, garlic and almonds and fry these in butter.

Add it to the mutton and salt and stir for 5 minutes.

Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.

Bil rice with salt in another pan.

Put curd into a piece of muslin cloth and let the water drain away.

Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.

Strain the saffron water and add lemon juice.

Add all this to muttonSprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.

Now pour milk and some butter and cover the vessel.

Seal the edges of the pan with flour paste.

Place the can on flame for one hour.

Serve it very hot with any ritha

tip: 1tsp honey,1tp lemonjuice mix in 1glass luke warm water drink early morning to avoid obecity


chicken pahadi :prepared time-1/2 hr

ingredients:



chicken-1/2kg

onion-2 finelychopped,

greenchilli-2finelychopped,

garlic-6pods

jeera1tsp+dhania1tsppepper-1/4tsp fry&grind into powder

gingergarlicpaste-2tsp

tomato-1largefinelychopped

red chillipowder-1tsp

turmeris-1/4tsp

garam masala powder-1/2 tsp

salt-to taste

oil-50ml

coriander-2tspfinelychopped

fried onions to garnish

method :



take pan heat oil addjeera when spuletter add finelychopped garlic &chilli 2mins after addfinelychopped onion when onions turn golden brown add turmeric powder, red chillipowder,salt

jeera1tsp+dhania2tsp +pepper-1/4tsp fry&grind into powder,saute add tomato,ginger garlic paste&chicken fry 5mins add garam masala powder,water cook soft, when oil leave edges



remove flame add coriander



garnish with fried onions ,lemon slices

summer special

indian fruit salad
Ingredients:


Seedless black and green grapes-115g/1cup

Canned mandarin segments-225g

Oranges peeled and segmented-2

Balls from honey dew melon-1

Balls from watermelon-1/2, Mango peeled and sliced-1, Juice of lemon-1, Sugar-1/2 tsp, Freshly ground cumin seeds-1/4 tsp

Salt and freshly ground black pepper



Steps:

Place all the fruit in a large serving bowl and add the lemon juice. Toss gently to prevent breaking up the fruit. Mix the remaining ingredients and sprinkle over the fruit. Gently toss once more, chill thoroughly and serve.

Peanut masala

Ingredients Needed:

Fresh Ground nuts/ Peanuts - 1 cup

Besan / Gram flour - 1/2 cup

Salt to taste

Fresh Garlic - 4 -5 cloves

Chili powder – 11/2 tsp

Turmeric powder a pinch

Water enough to make a stiff dough

dhania powder-1/2tsp

Method to prepare:

In a bowl, take the peanuts, besan, and all the spices. Mix well. By now you will have a thick batter coating the peanuts. If needed add some water. else you can fry it as such.



Heat oil in a kadai, when its hot, drop the peanuts into the oil. Turn when its cooked on one side

ladoos

Ingredients:

2 cups Ghee, 2 cups Besan,3/4 cups Sugar,· ¼ tsp Yellow colour, · ½ tsp Cardamom powder,· 2 tbsp Almonds, finely chopped,· Jaggery



Steps:

Heat the jaggery in a wok or frying pan until it melts into a consistent fluid. Mix besan with water and add some yellow colour or kesar in it. Stir well until it mixes thoroughly. After some time the jaggery will start to firm up. Heat the ghee. Fry the boondies well. Add the fried boondies, almonds, cardamom powder and mix well. Then remove the mixture from heat. Lightly grease your fingers and palm with the ghee and with a tablespoon scoop up the mixture, take it on the palm and compress it into ladoos and leave it till dry. However, care must be taken to prevent palms from getting burn

aratikayalu

All purpose Flour / Maida - 1 cup

Ghee - 1/4 cup and 2 tsp

Sugar - 1 cup

Maida for dusting

Oil for Deep frying.

Methodtoprepare:



In bowl, take the maida and ghee. Rub in the ghee well, till you get the crumble. Then slowly add water and knead apliable dough.



Melt sugar Then cook till you get one thread consistency.



Divide the dough into small balls of size smaller than regular pooris. Dust the dough and roll out as you do your regular pooris. Roll them as thin as possible.

Using the knife, leaving an inch intact, make long insertions, vertically towards the end. Continue to do so till the end Gently remove from the board, gathering the uncut disc. Shake the disc a bit and the strips will fall as long strips.



Gently drop them into hot oil and cook in sim on both the sides. The trick to get all of the as separate, is to make them as you fry them. When you prepare these shapes and allow them to rest, they will loose shape!





When its cooked on all sides, drop these into the sugar syrup. Let it soak for 5 mins, then remove.



store in an air tight container.