Spinach Fry

 Ingredients :
2 bunch of spinach,
3 garlic
3 tbsp Oil
1 tbsp gee
6 Red chilis
1 chopped onion,
1/2 tbsp mustard
1/2 cumin seeds
1 tbsp turmeric,
Salt to taste.

Method:
1.Heat oil in  a pan, add mustard,cumin seeds and add red chillies. When jeera starts spluttering add chopped onions,garlic ,turmeric and mix well.

 2.When onions turn golden brown, add chopped spinach.Mix well. Don’t put the lid.

3.Keep stirring periodically.then add salt and cumin powder.and mix well.

Serve with rice.

Egg Blast in Totmato Curry

Ingredients:-
4 tbsp Oil
4 Eggs
1 Onion chopped
5 Green chillies
3 Tomatoes chopped
2 tbsp Ginger-Garlic paste
1 tbsp Turmeric powder
1 tbsp Red chili powder
1 tbsp Coriander powder
1/2 tbsp Cumin powder
Coriander leaves
Salt to taste

Method:
Take oil into a pan and heat it.Now add onion,green chillies and fry it well. then add ginger garlic paste,red chilli powder, turmeric powder, and fry it well.

Now add chopped tomatoes ,then turn it down to a low heat and cover the lid cook till it become soft.

Now add 2 cup of water and salt,red mirchi powder,cumin and coriander powder to it mix well.Let it boil for 20 minutes.

Now add eggs carefully and let it cook for another 15 mins.

Now garnish with corainder leaves.

Sorakaya Curry

Ingredients:
3 tbsp oil
1 big Sorakaya chopped
1 Onion chopped
1 tomatoes
5 green chillies
Ginger-garlic paste
Coriander leaves
Green chillies
Mustard seeds
Cumin seeds
salt

Procedure:
Cut the onion, green chillies,tomato and sorakaya in to small pieces.

  Heat oil in a pan and add mustard,cumin seeds.

now add onion and greenchillies and fry for few mins.then add turmaric ,ginger-garlic paste mix well, then add tomato pieces and cook for 5mins

now add little water,salt and keep the lid so that vegetable pieces cooks well.Then add coriander leaves.

 Serve with rice or roti's.

Peanut Chutney

Ingredients:
1 cup - Roasted peanuts
5 dried green chillies
 3 garlic clove - sliced to big chunks
2 teaspoons - tamarind pulp or to taste
½ tsp salt or to taste

For popu or tadka - 1 tsp each
6 nos Curry leaves
¼ tsp Split black gram
¼ tsp Mustard seeds
2 tsp oil
1 no Tamarind (lemon size)
1 tsp cumin seeds

Preparation:

• Take the peanuts over a dry pan for 15 minutes on low flame.slowly roast the peanuts to golden brown color. Cool and rub the skins, Cool them completely
• Heat a few drops of oil, and green chillis and garlic,tamarind and add black gram,chana dal each 1 tbsp.
• Take roasted peanuts and chilli, tamarind paste in a blender/food processor. Add other ingredients, salt and a cup of water.Grind to fine. Grind to fine consistency.
• Remove the chutney to a bowl.

For Popu:
In half teaspoon of oil in a pan add cumin,mustered seeds and add curry leaves.Add them to the chutney. Mix well and serve.serve with idli or dosai.

Idli with Peanut Chutney

Ingredients:
Idli rava / Raw Rice – 4 cups
Black Gram – 2 cups
Fenugreek Seed – 2 tbsp
Salt – to taste
Cooked boiled rice - 3 tbsp it helps with better fermentation.
2 tsp of pre-soaked poha it helps for making softer idlis.

Preparation

• Wash the rice and fenugreek seeds and soak it together in a vessel for about 6 hour. Wash the black gram and soak it in the water for about an 6 hours.
• Add rice and fenugreek seeds with enough amount of water in the wet grinder or a food processor and let it to grind for about 10 minutes or till it is grind well. Do not add too much water, just add as much as needed. Transfer the batter to a vessel. The vessel should be little big enough because the batter will rise to a little more level after it ferments.
• Add black gram  and enough amount of water in the wet grinder or a food processor with and let them to grind , till it is well grind. Transfer the batter now to a big vessel.
• Mix both the rice batter and black gram bater together and add salt and mix it to well.Mix well with your hands.
• The batter should not be too thick or too watery.
• batter should be in the right consistency so that the batter should fall freely from your hand when you mix the batter. If the batter is too watery the idli will become flat when you cook.
• Keep Idly Batter overnight in a warm place to ferment.For fermentation i used oven.Pre-heat oven, let it stay for 5 minutes, swtich off. Now place the vessel and close the oven.
• Fermenting using oven is only for friends living in cold climatic conditions. Rest can just allow it to ferment at room temperature.
• Check in the morning if the batter is fermented. The volume would have increased.
• Grease the idli stand with oil. Steam them for around 10mins (if using cooker, do not use the weight). Leave it for around 5-10mins before opening the steamer/cooker.
• Check peanut chutney on my chutney section..

Simple Shrimp Biryani

Ingrediants:
 1 pound of frozen Shrimps (Prawns)
 3 cup of Basmati Rice boiled, drained
 2 medium Onions (chopped)
 1-inch piece of Ginger (Adrak) (grated)
 2 cloves of Garlic crushed
 2 Green Chillies
 2 tsp. Garam Masala Powder
 1 tbsp. Lime Juice
 1 tbsp. Cashew Nuts (optional)
 1 tbsp. Raisins (optional)
 ¼ cup Clarified Ghee or Cooking Oil
 2 cups yogart
 2 tbsp mdh hyderabadi biryani basala
 1 tbsp red chilli powder
 2 tbsp Ginger-garlic paste:
 2 cinnamon small pieces (dalchini, chekka)
 4 cloves (lavanga)
 3 cardamom 3 (Elaichi)
 Bay leaves (tej pattha)
 1 bunch,Mint leaves cleaned, chopped (pudina)
 1/2 a bunch,Cilantro chopped (kothmere)
 1/2 tsp turmeric
 2 tbsp red chili powder
 Shah zeera: 1 tbsp
 Cumin: 1 tbsp
 Salt (to taste)

Marination:
Wash the shrimp and add red chilli powder,salt, turmaric,ginger garlic paste,oil and mix well and keep at a side.

Preparation:

• Cook rice till 70 % done in salted water and add oil. 
• Heat 5 tablesppon of oil in a pan and add marination shrimp and fry for 2 mins and keep at a side.
• Take oil in a heavy bottomed vessel, and fry bayleaves, cinnamon, cloves and cardamoms,Saute for one minute,then add onion and chillies and fry until the onions are golden in color, and add mhd biryani masala,chilli powder, turmeric and salt and cook for 10 min. No need to add water. 
• Add 2 cups yogart to that paste and cook for 20 mins,now add shrimp to that mix cook for 2 mins now add hot rice to that top of the shrimp.
• And add food colour to the rice.now cover the top with the aluminum foil. 
• And let it cook for more than 30 mins. put stove on low flame.try to cook in medium heat so that the rice at the bottom of the vessel doesn’t get burnt.
• After  that mix well.Add the chopped mint leaves and the chopped cilantro. 
• Garnish with fried cashewnuts, coriander leaves and onions.  Serve with any raitha.

Rava Kesari or Sooji Halwa

Ingredients:
Rava (sooji)- 1 cup

Sugar- 1 cup

water- 1/2 cups

milk- 1 1/2 cups

ghee- 3 tbsp

cashews nets- 10

cardomom powder-1/2 tsp

yellow food colour-a pinch


Method:

• Heat a pan, add the ghee and rava, roast the rava for a few minutes fry in medium flame,with constant stirring until a nice aroma comes.
• Be careful not to burn the rava. (the rava will start turning golden brown).Then keep the roasted rava aside.
• In the same pan heat 2 tbsp of ghee and add cashews . Fry till golden brown and keep it aside.
• In the same pan  add the water and milk to the pan and bring to boil. 
• When the water and milk gets boil add  the food colour and mix well. Then add fried rava to it slowly by stirring continuously.
• Take care no lumps are formed, keep in medium flame and stir well. and cook for 8 to 10 minutes or until the rava gets cooked well.
•  Now add the sugar and keep the flame in medium and stir well. 
• Now the rava would have been almost cooked and so reduce the flame and mix well.It will take another  5 minutes.
• Sprinkle cardamom powder and mix well.Garnish with fried cashews.
• Grease a plate with ghee and spread the kesari in it and after cooling down,draw as diamonds with a knife.  
• Now rava kesari is ready to serve.

Tomoto Egg Curry

Ingredients:

• Boiled eggs -6
• Onion - big one chopped
• Green Onions
• Curry Leaves
• Tomotos 4 chopped
• Green Chillies 5
• Oil 4 tsp 
• Ginger Garlic Paste
• Red chilli powder - 1/2 tsp or to taste
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Mustard seeds and Cumin Seeds
• Salt - 2 tsp 
• Coriander leaves - for garnishing

Preparation:

• Heat Oil in a pan. 
• Add Mustard seeds and cumin seeds
• Add the cut onions, green onions, green chilli and curry leaves. 
• Saute for about 3-4 min.
• Add turmeric Powder and ginger garlic paste
• Add the cut tomato pieces to it and cook for 20 mins
• Now add chilli powder,coriander powder. 
• Now add Boiled eggs 
• Cook for 10 mins
• Garnish with coriander leaves.  

Now serve with rice.

Cauliflower and Egg Rice

Ingredients:

1 tablespoon canola oil
1 cup cooked  white rice
 1 medium clove garlic, cut into thin slices
1 1-inch piece ginger peeled
2 scallions, white and light-green parts, cut  into 1/2-inch slice
1 cup cauliflower cut into small pieces and stmmed
1/2 medium red and yellow bell pepper, stemmed and then cut into 1/2-inch dice (about 1/2 cup)
2  egg
1 tablespoon soy sauce
1 tablespoon vineger
Freshly ground black pepper, chana dal , zeera
fresh chopped coriander

Preparation Method:

Heat a pan on high heat for several minutes.
add  the oil and add the eggs.
add the ginger garlic paste and fry till the raw smell disappears.
Add the soy sauce, vineger, salt and pepper.
Finally, add the chopped bell pepers, and cauliflower.
Cook on high heat till they cooked partially and still remain crispy.
Add the cooked rice and mix all the ingredients together.
Finally add coriender to the rice and serve hot.

Rava Dosa

Ingrediants:

Rice flour-1 cup
Maida-1 cup
Suji/Semolina-1 cup
Cumin seeds- 2 tsps
Green chillies- 3-4 chopped finely
Salt-as per taste
Curry leaves- 2 stems (tear)
Spring Onions- 2 tears

Preparation:

• Combine rice flour, maida and suji in a bowl and add water as required and consistency should be like Dosa batter.
• Allow it to stand for 30 mins.Now add cumin seeds, green chillies, curry leaves,
• Add water if required and batter should be of pouring consistency.
• Pre heat iron tawa for 1 min on high and then add ladle full of dosa batter starting from one point in a circular motion.
• See that it is even and avoid lumps esp in the middle.Driizle oil/ghee along the edges and allow it to turn golden brown and crisp.
• Spred Spring onions to the dosa.
  
• Remove and serve hot with Tomato Chuteny.
  

Bottle Guard Vada (Sorakaya Garelu)

INGREDIENTS :

bottle guard : big one

Green chillies : 5

Seseme Seeds : 1/3 Cup

salt : 3/4 tspn

rice flour : 1 cup

oil : For deep frying


PREPARATION:

• Take Big bottle guard.Clean it and peel out its skin. Grate it.
• Grind greenchillies and salt together and mix with grated bottle guard.
• Mix rice flour and Seseme seeds to that mixer. Mix well.
• heat a kadai and pour oil for frying.
• Take a cotton cloth and wet it with little water.
• just wet ur hands ,Now take half a handful of dough and make appa with ur hands and put a hole in between , dont press very thinly since u cant take it out.
• Frying them one by one till corners turn redish.
• Serve them with curry.

Puri with chiken....

Egg Puffs......Veg Puffs

Ingrediants:

3 eggs,

Puff passtry sheet,

Vegetable oil sprey,

Chaat masala powder.

Preparation Method:

pre heat oven for 425 ,

Take bowl and boil eggs. Then take take puff pastry sheets . and put eggs in that. Put it ina a freezer for 10 mins. then put in a oven for 30 mins.