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.

pappuchekka or groundnut chikki

Pappu chukkas (or) chikki:

Ingredients:

Peanuts-1/2kg

jagarry-1/2kg

Ilachi-3nos

Method to prepare:

Fry peanuts in a kadaicha without oil, till peanut change golden brown inside.

Remove peanut skin.

Heat a pan add jagarry with 50ml water

Cook for 15min at medium flame,

Take a plate with water pour a spoon of hot syrup in plate, if it comes to a round

add peanuts& ilachi powder, greese a tray with ghee and sperd even

Cut into pieces after 5 mins

Mouthwatering chikky ready to eat

It is very energytic to children or any age

2 Pappu chekka (or) chikki:

Ingredients:

Peanuts-1/2kg

Sugar-1/2kg

Ilachi-3nos

Method to prepare:

Fry peanuts in a kadai without oil ,till peanut change golden brown inside.

Remove peanut skin

heat sugar without water it is melt like syrup.



Caramile sugar with out lamps add peanuts& ilachi powder, greese a tray with ghee and sperd even

Cut into pieces after 5 mins

Mouthwatering chikky ready to eat







Badsha

Ingradients:



Maida-2cups

Salt-1 pinch

Butter(or) dalda -150gms

Curd- 50ml

Baking pwder-1/4tsp

Sugar-300ml

ilachi-3nos

oil to fry



method to prepare:



mix well maida,salt, butter,curd, baking powder with water and make a dough.

Cover with thin cloth and keep a side for ½ hour

After dived dough into balls like lemon in size,

Press with palms in round shape



Heat oil in a kadai fry Badsha in goldenbrown, keep a side



Heat a pan add sugar with 50ml water

Cook for 15min at medium flame,

Take a plate with water pour a spoon of hot syrup in plate ,if it come to a round add ilachi powder

Set badsha in a boul pour syrup on them



Store a dry container, these can store for 4 days

kakara kaya pulusu



ingradients:



kakara kaya-1/4 kg cut round peices add 2tsp salt mix together leave 5 mins ,soak and sqeeze



salt-2tsp



onion-1 cut vertical



curry leaves-hand ful



oil-2tbs



tomato-1large cut vertical



tamarind -1big lemon in size or 2tbs pulp

red chilli powder-3tsp



finely chopped corieander-2tsp

method: heat kadai add oil fry kakara kaya add curry leaves,onion and tomato pecies



after 5mins add chillipowder and tamarind pulp



cook well finelly add finely chopped corieander 1tbs ,remove flame



add 1tsp jaggery if desire



serve hot



bitter gourd fry (kakara kaya vepudu)



ingradients:



kakara kaya-1/2 kg cut round peices add 2tsp salt mix together leave 5 mins ,soak and sqeeze



salt-2tsp



onion-1 cut vertical



curry leaves-hand ful



oil-100gms



to pappula podi :



fry chena dal(vepudu sanagapappu)



dry coconut-3tbs grated



red chilli powder-3tsp



garlic-10 pods



jera-1tsp



mix all blend into powder add 1/4 salt mix well

method: heat kadai add oil fry kakara kaya dark brown remove and keep a side,



fry oinion add curry leaves , remove extra oil, add fried kakara kaya and pappulapodi



add finely chopped corieander 1tbs if desire,remove flame



serve hot it can store for 4 days



u can fry with out onions if u don't like

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 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

Garnish with with fresh coriander

Delicious mashroom monchuria ready to serve

Gavvalu:


Ingradients:



Maida-1cup

Atta-2 cups

Salt-1/4tsp

Butter(or)dalda-50gms

Jagarrey-1/4kg

ilachi-3nos

oil to fry

method to prepare:



mix well maida, atta, salt, butter with water and make a dough.

Cover with thin cloth and keep a side for ½ hour

After dived dough into smallballs like marble in size,

Roll them on guvvala chekka (it can sold in our villages)



Heat oil in a kadai fry gavvalu in goldenbrown, keep a side



Heat a pan add jagarry with 50ml water

Cook for 15min at medium flame,

Take a plate with water pour a spoon of hot syrup in plate ,if it come to a round

Add gavvalu and ilachi powder mix well, divide indudval each



Store a dry container, these can store for 15-20 days





Venna muddalu:




Ingradients:



Maida-2cup

Atta-1/2cup

Salt-1/4tsp

Butter -150gms

Jagarrey-1/4kg

ilachi-3nos

oil to fry



method to prepare:



mix well maida,salt, butter with water and make a dough.

Cover with thin cloth and keep a side for ½ hour

After dived dough into smallballs like marble in size,

Heat oil in a kadai fry Venna muddalu in goldenbrown, keep a side



Heat a pan add jagarry with 50ml water

Cook for 15min at medium flame,

Take a plate with water pour a spoon of hot syrup in plate ,if it come to a round

Add Venna muddalu and ilachi powder mix well, divide indudval each



Store a dry container, these can store for 15-20 days

Carrot halwa

Ingredients:

Condensed Milk : 1tin,



Milk: 5 cups,

Carrots: 3/4kg,



Sugar (to taste) : 1-2 tbsp,



Ghee : 2tbs

Nuts/raisins : 50gm (optional)

Steps:

Grate carrots. Boil milk in a container and add grated carrots. Cook on slow fire, stirring occasionally, till milk dries up. Add condensed milk and sugar. Cook on a slow fire till dry (about 25 to 30 minutes) stirring occasionally. Add ghee and cook for another 10 minutes. Garnish with nuts, raisins and serve hot.

hyderabad biryani

Ingredients


chicken - 1/2kg
basmathi rice - 1/2 kg
pudina -handful
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
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

choose leg pieces in chicken and wash thouroughly.
In a thick bottomed vessel add chicken, curd, coriander and chillie , salt, ginger and garlic paste, turmeric powder, chillie powder, oil, slit green chillies. mix well and marinate it for 3-6 hrs.
Then boil marinated chicken in low flame for 15mins and keep it aside
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.
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.
then pour remaining chicken gravy on rice and sprinkle golden fried onions, and saffron soaked in milk, ghee, chopped pudina and coriander.
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.
garnish with egg &lemon slices
serve hot with raitha.

Chilli paneer




Ingredients Needed:



Paneer - 2 cups (squares and deep fried to a golden colour)

Onions - 1 small chopped squares

Spring Onions - 5 bulbs and the greens

Coriander leaves – small bunch finely chopped

Capsicum - quarter piece, chopped as squares

Green Chillies - 2

Garlic - 2 pcs, finely chopped

Tomato Sauce - 4 tsp

Soy Sauce - 2 tsp

Ajinomoto - a pinch

Salt to taste

Oil – 3tbs

Ghee for frying paneer

Method to prepare:



Wash and cube the paneer. Fry the paneer cubes in ghee and drain them once they turn golden.



Once you have all the onions, capsicum, spring onions all chopped and ready, heat a pan with oil.



Once its hot, saute the onions well, then add the capsicum and simmer for 5 mins for it to get soften. Then add the roasted paneer, tomato sauce, soy sauce, salt and ajinomoto. Mix well and simmer.



After 5 mins, sprinkle the spring onion tops and serve!