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