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.

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.