Veg Biryani

Veg Biryani :-
Ingredients :-

        Potatoes
        Green peas
        Beans
        Carrots
        Corns
        Lima beans
        Tomatos
        Onions
        Green chillies(according to your taste)
        Rice
        Elachi (3)
        Cloves(4)
        Cinnamon stick(1")
        Bay leaf(1)
        oil  (for veg frying)
        Ginger garlic paste
Preparations :-
        Cut all the vegetables of  your wish
        Take a heavy bottomed vessel, add some oil.
        Let it heat.
        Then add elachi, cloves, cinnamomum stick, bay leaf.
        Fry for half minute and then add ginger garlic paste.
        Fry well until raw smell goes off.
        Then add sliced onions, green chillies.
        Fry them untill onions turns into light brown.
        And then add all the veg (desired quantity)
        Fry them until they turn into soft
        Then add 3cups of rice, fry for 2 mins
        Then add double quantity of water to rice
        Pressure cook the rice upto 3 whishles.
        After that add some coriander leaves

            Serve hot with family members 

Pasta Suace

Pasta sauce
Ingredients :-

     Oil - 1 tsp
     Butter - 1 tsp
     Onion - 1 small
     Garlic - 1'' piece
     Oregano leaves - few (dry)
     Salt - to taste
     Tomato - 2
     Sugar - to taste 
     Milk - 1/2 cup
Process:-
     
     Heat Oil and butter,add the Onion, garlic and chopped oregano leaves (vaamu)

      Add Salt. Add tomato paste, puree and juice.
     Cook for 5 mins, Add sugar - cook for 10 mins.
     Bring to sauce consistency. Should not be too thick or too thin.
     Add milk - simmer for 5 mins.

Prawns curry

Prawns curry :-

Ingredients :-
      Prawns -500gms
      Onions - 6 medium
      Green chillies - 7
      Chillie powder - 2tsp
      Turmeric powder - 1 tsp
      Salt - to taste
      Oil - 3tsp
      Coriander leaves - handful
      Curry leaves - 2 stems

For masala :-
       Poppy seeds - 2tsp
       Cloves - 6
       Cardamom - 3
       Cinnamom stick - small piece
       Coriander seeds - 2tsp
       Cashew nuts - 3tsp
       Ginger - 1" piece
       Garlic - 3 pods

Preparations :-
       Grind all spices into paste
       Take prawns into a bowl &wash thorowly with water & pinch of turmeric powder
       Add ground paste to prawns along with chilli powder ,turmeric powder, &salt
       Set aside for 20 mins

Process :-
       Heat oil in kadai, add green chillies, onions & curry leaves
       Fry till onions become translusent & soft
       Add prawns which are marinated
       Cook for 5-8 mins by placing the lid at low flame
       Remove lid & add 2 cups of water, place the lid on top it
       Allow it to cook
       Now add salt if not sufficient
       Once the prawns turns smooth, rise the flame cook until gravy becomes thick
       Finally switch off the flame & add coriander leaves
      

     It is best combination for rice & chapathi

Karivepaku podi

Ingredients:-

       Curry leaves  - dried 2 cups

       Senaga pappu (channa dal) -  4 tbsp
       Minappa pappu (udad dal) - 2 tbsp
       Cumin seeds - 1 tbsp
       Coriander seeds - 1 tbsp
       Dried red chillis - 6-7
       Tamarind  -1 small size of a lemon
       Salt - to taste
       Oil - 2 tbsp

Method :-
       Take 1 tbsp of oil in a kadai,add channa dal and udad dal,fry until both changes colour
       Don't over fry
       Remove from the kadai and keep aside.
       In the same oil add coriender seeds and jeera.
       Toss them till they are brown in colour. Remove it and keep aside.
       In the same kadai take the remaining oil and fry red chillies for 2-3 minutes.Keep aside.
       Add curry leaves and roast till the leaves are crispy.Let all the ingredients cool.
       Once cool,grind both the dals until coarse,followed by cumin and coriander seeds.
       Add tamarind and red chillies and grind again.
       Lastly add curry leaves and salt and grind into smooth powder.
       Serve it with hot rice,dosa or idly.

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Dhaniyala Podi

Ingredients :-

       Dhaniyalu (Coriander seeds) - 1 cup
       Garlic Cloves - 4
       Red Chillies - 6 to 8
       Cumin seeds - 1 tsp
       Salt - as required

Process :-
       Take a pan and dry roast the coriander seeds.
       Transfer them onto a plate and in the same pan dry roast the red chillies and cumin seeds.
       When cooled grind all the ingredients in a mixer grinder into a coarse powder.
       Best combination for rice, idly, dosa

Nuvvu Podi

Nuvvu podi

Ingredients :-

        Sesame seeds - 100 gm

        Cumin seeds - 2tsp

        Salt - as per taste

        Red chillies - 10

       

Process :-

        Heat the pan and roast the sesame seeds without oil

        Stir continuously on slow flame

        Fry until they get golden brown colour & check for rawness

        When they get cooked, remove from flame &spread them on a plate

        Now fry the red chillies & cumin seeds separately until they get aroma

        Take the mixie jar & add roasted cumin seeds and grind them to fine powder

        Now add sesame seeds to the jar and grind them by using pulse button

        Don't over mix them because they oozes oil And powder becomes oily

        Store in a air tight jar

        Roasting is the main part to get nice powder

        Best combination for rice & idly

Verusenaga pappu Podi

Verusenaga pappu podi 

Ingredients :-

       Ground nuts - 2 cups

       Jeera - 5tsp

       Red chillies - 12

       Salt - as per taste

       Garlic - 6 (optional)

Preparation :-

       Roast the ground nuts in medium flame

       Remove the outer layer by pressing them in between hands

       Other wise you can use the outer layer also

       Roast the red chillies and jeera until aroma comes

Process :-

       Take mixie and add jeera, red chillies

       Make fine powder and then add ground nuts

       Make fine powder carefully by pulse method

       Finally add garlic pods

Mamidikaya pulihora (Mango Rice)

Mango Rice :-

Ingredients :-

        Mango - 1

        cooked rice - 3 cups

        Salt - to taste

        

For tempering :- (Thalimpu)

        Oil - 4tsp

        Ground nuts - 4tsp

        Urad dal (black gram) - 2tsp

        Channa dal - 2tsp

        Mustard - 1tsp

        Jeera - 1tsp

        Green chillies - 4

        Ginger - 1'' piece

        Red chillies (dry)  - 3

        Turmeric powder - pinch

        Curry leaves - few

Preparation :-

        Peel the mango & grate it

        Cut the ginger into small pieces by removing the outer layer

Process :-

        Take the cooked rice in a bowl and add grated mango

        Mix gently with your fingers

        Now prepare the tempering (Thalimpu)

        Add oil to the pan & heat it in medium flame

        Now add all ingredients one by one in the above order

        Don't over fry them & because it is the base

        Once it was done, switch off the flame

        Now mix the tempering with rice- mango mixture

        Finally add the salt and adjust it to your taste

        :-)

Prawns Dum Biryani

Prawns dum biryani                                          
Ingrediants :-
        Prawns for 2 members -1/2 kg
        Onions - 3
       Ginger garlic paste - 100g.
       Green chillies - 8
       Cloves - 8
       Elachi - 3
       Cinnamom stick -1''
       Fresh coconut - 1/2
       Garam masala - 11/2 tsp
       Basumathi rice - 3/4kg
       Salt and Red chilli powder - according to taste.
    First prepare the gravy.


Gravy Preparation :-
       Take two spoons of gee and fry the4 cloves, 1elachi, 1/2''cinnamom stick
       Cut the onions into slices
       Add the onion slices to get brownish and then add garlic and ginger paste.
       Add prawns and little  bit haldhi...
       Prepare the coconut milk (graind the coconut and filter the milk).
       Add this milk to the curry and then add mirchi powder and salt and  masala .
       Wait for 5 min and then switch off the gas and take aside.

Prepare Rice :-
       Now take the basmathi rice and add remaining 4 cloves and 2 elachi and 1/2 cinnamom stick
       Add 1:3 water to that and put it on the gas. (1glass rice : 3 glass water.)
       Add 1 tsp ghee and little bit salt to that while keeping on the stove.
       Now take care , it should be half boiled
       Check and then remove the excess water and the keep aside.

Prepare Biryani :-
       Now take the big vessel and pour the 2 tsp gee and keep the flame in low.
       Now take half boiled rice and prepare one thin layer in the vessel.
       Prepare 2nd layer with prawns gravy.
       Repeat the step, until unless complete the rice and curry
      Cover with plate and then wait for 5-10 min.
      Mean while cut the coriender and garnish on top of the rice.

Hyderabadi Chicken Dum Biryani

Dum Biryani


Ingredients :-
       Chicken (with bone) : 3/4 kg (washed )
       Onions : 2 (cut lengthwise) (fried deeply)
       Oil : 1/4 cup
       Ghee : 2tbsp
       Basmati Rice : 3 cups (washed and soaked for about 20 minutes)
       Coriander Leaves : 1/4 cup
       Mint Leaves : 1/4 cup
       Bay leaves : 1
       Cloves : 2
       Shah jeera or black cumin : 2 tsp
       Saffron : 1 tsp

Marinade mix :-
      Green Chilies : 5-6 (according to your spice level) (finely chopped)
      Ginger & garlic Paste : 2 tbsp
      Turmeric powder : 1/4 tsp
      Coriander Powder : 1 tbsp
      Salt : required to taste
      Yogurt : 1/2 cup
      Shah jeera or Black cumin seeds : 2 tsp
      Red chili powder : 2 tsp
      Lime juice : 2 tbsp

To garnish :-
     Coriander Leaves : 1/4 cup (chopped finely)
     Mint Leaves :1/2 cup (Chopped Finely )
     Whole Black Pepper / Peppercorns : 7-8
     Bay leaves : 2
     Cloves : 3
     Cinnamon Sticks : 1″
     Green cardamom - 3

Preparation :-
       Wash and soak the basmati rice for 20 minutes.

       Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp and dark brown

       Wash the cut chicken and drain them and kept it aside.
       Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder and finely add the mint leaves, coriander leaves into ground mixture and again pulse it for 2 sec to make a coarse paste.
       Now add the ground mixture with the washed chicken and add the remaining marinade mix and some fried onions into them.
       Mix it all together and let it sit for 30 minutes.

       Boil the water in a heavy bottomed wide vessel and when it comes to a full boil, add some oil, ghee, shah jeera, bay leaves (1), cloves (2), cinnamon ( 1/4 ” ).

       When the water comes to full boil add the soaked rice and just cook the rice in high heat for 3 -4 minutes and check the rice it should be half cooked (50% cooked).

       Now carefully drain the rice and keep them aside (make sure it’s only half cooked, don’t over cook it)

       Add the saffron in a 3tbsp of hot water and mix it well.
       Heat the same heavy bottomed vessel add some oil, ghee and spread the marinated chicken at the bottom.

       Now add the cooked (half) rice on top of the chicken, spread some fried onions, remaining mint leaves, coriander leaves on top of the rice.

       Finally pour the saffron water on top of it.

       You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel.
        Here I’ve used kitchen towel and put the tight lid on top of it.

        Cook on high heat for 2 – 3 minutes till you see water drops inside the lid.  
        Now completely reduce the heat into medium flame and remove the biryani vessel.
        Now place a flat heavy bottomed non-stick pan on the heat and allow it to heat. (this will make sure the bottom part doesn’t burn)

        After that on top of it place the biryani vessel and cook for 30 -35 minutes. (or you can cook the biryani in low heat for 40 minutes)
        You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now.
        Now turn it off the heat and remove the vessel.
        Slowly remove the lid and kitchen towel and you will see beautifully cooked dum biryani ready for you.

Serve it hot :-)

RIDGE GOURD - EGG CURRY

Beerakaya egg curry :-

Ingredients :-
      Ridge gourd pieces - 1.5 cup of peeled and finely chopped 
      Oil -  3 tsp 
      Jeera - 1/2 tsp 
      Mustard  -  1/2 tsp 
      Curry leaves -  few  
      Medium onion -  1 finely chopped 
      Turmeric powder -  1/2 tsp 
      Ginger garlic paste -  1 tsp  
      Red chilli powder (adjust) -  1 tsp 
      Salt - as per taste
      Eggs - 2 beaten
      Whole garam masala powder -  1/2 tsp 
      Coriander leaves - finely chopped for garnish
Process :-
       Heat oil, add jeera and mustards, let them pop. 
       Add onions and curry leaves, fry till transparent on medium or low heat.
       Reduce heat to low, add turmeric and ginger garlic paste, fry until raw smell disappear
       Add chopped ridgegourd pieces and mix well
       Stir in between, until they are soft
       Add red chilli powder and salt, mix well , let it cook for 2-4 min
       Add beaten eggs and garam masala to above mixture, mix slowly,
       Cook for 5-10 min on covering the lid 

       Remove the lid, mix well,  and switch off the flame
       Garnish with fresh coriander leaves 

       It is the best combination for white rice, chapathi

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