Chiken Biryani.

Ingredients:

Basmati Rice 2 cups

Chicken Pieces 1 lb.

Onion 3 large

Garlic 2 cloves

Ginger 1/4 tsp

Green chillies 2-3

Pepper powder as per taste

Coriander powder 1 tbsp

Garam masala 1/4 tsp

Whole garam masala 1/2 tsp,

Cooking Process:

Step 1: Clean basmati rice and place it in a container for 30min.Take a pan add oil,garama masalas,onions sliced,salt,gingergarlic paste mix well let the onions become into slight golden colour then add the chicken.

Step 2: Spread the chicken evenly in the pan then add Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd close the pan with the lid and cook for 10 min.

Step 3:Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.

Step 4: Now remove some chicken in another bowl then add rice,fried onions,mint leaves,coriander leaves,safron, then add chicken,min,coriander,safron,onion fried close it with a lid.

Step 5: Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven for 20min.

Oven Cooking:

• Clean basmati rice and place it in colander. Wash chicken pieces and mix it with coriander powder, garam masala powder, pepper powder, and salt. Fry chicken pieces in a pan .



• In another pan , heat oil and add onions (cut in length wise ), ginger(small pieces), and garlic (small -pieces) . To this , add green chillies when it gets brown in color. Add 1 glass of hot water (no need of adding water when it is cooked in pressure cooker) and put fried chicken pieces in to it.



• Boil it in a medium heat till it gets cooked. Heat rice with cardamom, aniseeds,cinnamon and cloves in ghee in a deep vessel and pour 5 glasses of hot water and cook it till whole water gets drained up.



• Don't forget to mix salt in to hot water. Layer rice and chicken masala simultaneously in a greased flat baking vessel.



• Garnish the top of the rice with fried nuts and raisins . Cover it with an aluminium foil and bake in 280 degrees for 10 minutes. Delicious chicken biriyani ready to ate.

Bobatlu--Bakshalu.

Ingrediants:

2-3 number cardamom pods
2 cupchana dal
2 cup jaggery
1 1/2 cupmaida
2 tbsp oil or butter
1tsp rice flour
1pinch salt
1 tsp suji rava.

Making Process:

Step 1:Boil channa dal and cook till it is well cooked and drain all water when hot ,and let it dry on paper towel if needed.powder it in food peocessor.

Step 2:add jagery to channa dal pdr and cook till thick ,flavor with cardamom pdr
make dough with maida,suji and rice flour add salt pinch andd butter or oil and make a smooth - soft dough.

Step 3:stuff the channa dal sweet in the dough as shown , sweet mixture should be double the size of chapati dough .press as shown and cook on a hot griddle .enjoy warm for you festivals , can be eaten for few days .

Tamarind Rice.

Ingrediants:

4cup boiled rice for 5
1tbsp channadal
1/4tsp chilli pdr
2number chopped gr chilli
1tsp coriander pdr
1tsp cumin pdr
1 springs curryleaves
1pinch greekseeds
1/2tsp mustardseeds
1tbsp oil
2tbsp raw peanuts
3piecered chilli whole
1tbsp sesame seed pdr (optional)
1cup Tamrind juice
1/4tsp turmeric.

Making Process:

Step 1:Heat the oil in the pan and add the whole red chillies.let the chillies to fry for few secondsthen add the mustard seeds.once the chillie are fried they are no longer hot but get milder taste.When the mustard seeds splutters add the fenugreek seeds.

Step 2:now add the chana dal and peanuts and cook them properly .on medium flame without burning them.then add the curry leaves,chopped green chillies and hing.Then add the turmeric,as haldi gives the color to the rice add enough turmeric

Step 3:Then add the tamarind juice to it and add the dry masalas red chilli pwdr,coriander pwdr and cumin pwdr.Let the gravy cook till the oil oozees out for 10 to 12mins.while the gravy is cooking in absorbing the juices.

Step 4:toast the seasame seeds and crush them and once the gravy is ready add the pwdr to it and cook it for another 15mins.check the seasonings and add salt .Then take your cooked rice and add the tamarind gravy to it mix it and enjoy.

Semiya Vermicelli.

Semiya Vermicelli:

Ingrediants:

Cardamoms (Ilaichi) (powdered)
1/2 Condensed Milk
2tbsp Nuts (Almonds & Pistachios)
1tbsp Pure Ghee or Butter
2tbsp Kishmish
50gramsVemicelli (Seviyan)
500ml Whole Milk.

making Process:

Step 1:Heat pure ghee or butter in a pan, fry the Vermicelli until light brown. Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder.

Step 2:Cook for 2 to 3 minutes or until soft and top with raisins and nuts

Spring Rolls.

Ingrediants:

10 spring roll wrappers
½ red pepper
1 carrot , grated
6 bamboo shoots , thinly sliced
¼ white cabbage , shredded
1 tbsp oyster sauce
1 tsp soy sauce
1 ltr vegetable oil
1 egg , beaten
some beans, sprouts, rice noodles,soaked in water,salt and pepper.

Making Process:

Step 1: Begin by heating the pan. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts.Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.

Step 2: Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.

Step 3: Place the pan with the oil for frying over a medium,high heat.

Step 4: Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.

Step 5: Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.

Mango Rice.

Ingrediants:

1tsp channa dal
chopped ginger optional
1bunch coriander leaves
1pinch cumin
4cup fresh cooked rice
1number grated raw mango
6numbergreen chillies
1pinch mustard
4tsp oil
3piecered chilli whole
1to taste salt
1pinch turmeric
1tsp urad dhal.

making Process:

Step 1:heat pan , add oil ,add red chilli whole , mustard seeds and cumin and crackle.add channa dal.urad dal,broken cashewnuts, and saute add hing ,gr chillies,curryleaves .

Step 2:add chopped ginger optional, turmeric and add grated mango.cook till mango is tender add boiled rice and mix well serve hot .

Dhadhojanam

Ingrediants:

1 chopped coriander leaves
300ml curds
1 curry leaves
1 Ginger
1green chillies
1 mustard seeds
1tbsp oil or ghee
200 grams rice
1to taste salt
1tsp urad dal.

Cooking Process:

Step 1: Boil rice, adding salt. cool slightly.mix with curds.Heat oil. fry mustard seeds urad dal cumin and asafoetida.

Step 2: add curry leaves and chopped ingredients. saute for 2 minutes.Switch off the fire and add the rice curds mixture to the pan.mix well. serve with with pickles

Gulab Jaman

Ingrediants:

milk just enough to make the dough
2tspall purpose flour
1/2tspbaking pdr
2cup Gulab jaman Mix Powder
for fry Oil
2tspshotening
2tsp sooji
2cupSugar.

Making Process:

Step 1:Make a dough with Powder- milk, suji, oil, baking powder & milk. Set aside for 2-3 hours. make a dough by adding some more milk ( as the dough becomes stiff & hard after 2 hours .

Step 2:Make Sugar syrup and cool. Make elongated-shaped Jamuns and fry in ghee at medium heat. Add to the syrup. Leave aside for about 4 hours. Squeeze out the syrup gently.Make a slit at one end & fill with malai.

Sambar

Igrediantts:

leaf Coriander leaves
1/2 tsp Cumin seed
leaf Curry leaves
1/2 tsp Mustard seed
to fry oil
1 number onion
to taste salt
3 cup Tamarind juice
1 number tomato
1/2 cup Toor dal .

Cooking Process:

Step 1:Wash and clean the toor dal and add 2 cups of water in cooker and cook until it becomes smooth and keep it aside.

Step 2:In a pan heat the oil, add mustard seeds, cumin seeds, curry leaves and fry until it gets brown then add onion and make a deep fry until it becomes golden brown.

Step 3:Now add the tomato in it and fry until oil comes out, then add the sambar powder in it and fry for a min, add the tamarind juice and cooked toor dal and salt and mix it well.

Step 4:Now let it to boil for 10 min and then lower the heat andcook it for again 5 min.Now it gets very thick and add coriander leaves.Serve with rice.

B.B.Q Chiken Sandwich.

Ingrediants:

1 pack chiken tights(boan less),
1 pack bread.
1 veg oil sprey,
4tbs mirchi powder,
2tbs sail,
2tbs gingergarlic paste,
2tbs coriander powder,
1 tamato,
1 keera,
5 jalapanose,
add butter,letuce.


Making Process :

Step 1: Take chiken add mirchi powder,salt,ginger paste, mix well.

Step 2: Prepare grill. Put chiken on the top of the grill.then sprey vegetable oil and put bread also.wait 15 minu for cooking.

Step 3: Then prepare sandwich can add butter to the bread.then put chiken,tamoto,keera,some vegies. Then ready to ate B.B.Q giled chiken sandwich.

Egg Noodles......Indian Style.

Egg Noodles.


Ingrediants:

1 pack Noodles,
4 Eggs,
4tbs Oilve Oil,
2tbs Soya Sause,
1tbs Veniger,
1 Big Onion,
5 Long mirchi,
2tbs salt,
2tbs Coriander Powder,
Add some vegies,beens .


Cooking Process:

Step 1: Take pan put water and put pan top of the stove.add pastha to the water. Then wait 15 minu for cooking noodles. after take noodles to the bowl with out water.

Step 2: Take pan add oil,onion,mirchi then mix wait those are fry.after add some vegies, eggs to the fry. then wait egg looks like brown colour. then add noodles to the egg. Mix well then add pinch of salt,veniger,soya sause. Then mix well.

step 3: Garnish to the noodles for add cooriender powder and leaves to the noodles. Then ready to ate Egg Noodles.

Fish Fry.....

Igrediants:

1 Fish(Thilapiya),
1/4 oil(for fry),
3tb spoon oil,(for cooking),
1/2 Tamato,
5 Green chilis,
1 big onion,
3tbs mirchi powder,
2tbs coriender powder,
2tbs Tamirind paste.


Cooking Process:

Step 1: Take fish and clean and cut small peces neatly. add 2tbs mirch powder,pinch of salt,1s ginger,coriander powder. all thes mix together. put away for 15 mins.

Step 2: Put the pan top the stove. Add 1/4 oil . Wait until oil heat. Afer that add fish in to oil. fry them until fish looking brown colour. atfer that take fish to the bowl.

step 3: Put another pan to the stove. add littil bit oil. add onions,cut green chillies,and 1/2 tamoto.mix together.then add fish to this mix.add tamiriend paste to the fish.

Step 4: Finally add litili bit salt,coriander powder,coriender leves to the curry.Then fish fry ready to eat.

Cooking Videos.

Asian Style Lemon Chiken.