Spicy Chicken Biryani

Ingredients:

Chicken - 4 to 6 Leg Pieces

Basmati Rice - 2 Cups

Onion - 1

Green Chillies - 6

Ginger Garlic Paste - 3 tbl spoons

Garam Masala - 1 tbl spoon

Red Chilli Powder - 1/2 tbl spoon

Turmeric Powder - Pinch

Salt - to taste

Curd - 1 cup

Cinnamonstick - 2

Cloves - 4

Cardamon - 3

Biryani Leaves (Bay Leaves) - 3

Water - 3 Cups

Oil - 5 to 7 tbl spoons

Corinader for garnishing

To Marinate Chicken :

1.Clean and wash chicken leg pieces.

2.Now add red chilli powder, salt - 1/4 tbl spoon, turmeric powder - pinch, garam masala - 1/2 tbl spoon, ginger garlic paste - 1 tbl spoon, curd mix them well and marinate for 30 to 45mins.

Preparation:

1.Take Pan and add 5 to 7 tbl spoons oil and heat it. Now add Cinnamon, Cloves,Cardamon biryani leaves, slicely cut onion, green chillies fry it.

2.Now add ginger garlic paste, garam masala, biryani powder fry it.

3.Add chicken pieces in that fry it until it fried well.

4.Then add basmati rice and mix it well

5.Now add water in rice cooker (for 1 glass of rice add 1 1/2 glass water) and add in that already fried chicken pieces and rice.
(Otherwise Pressure Cook for 1 whistle)

Garnish with coriander leaves..

******Yummy Yummy Chicken Biryani is Ready!!!*****

Mango Salad

Ingredients:
1 cup mango cubes
1/4 cup finely chopped onion
1/2 cup finely chopped tomato
few mint leaves finely chopped
1/2 tsp olive oil
few drops of lemon juice
salt a pinch

Preparation:

Mix all ingredients together and serve.

Pineapple Juice

Ingredients:
Pineapple peeled and coarsely chopped
Few drops lemon juice
Black pepper little
Salt little
Few mint leaves
Cold water as per requirement

Preparation:
Blend all ingredients together into puree strain and serve immediately.

Vangi Baath (Brinjal Rice)

Ingredients:

Brinjal/egg plant - 200gms

Onion - 2 no.s

Basmati / Long Grain rice - 1 cup

Oil - 100 gms

Channa dal - 2 tsp

Urad dal - 1 tbsp

Curryleaves - 2 Leaves

Asafoetida - 1 tsp

Coriander seeds - 1 tbsp

Redchillies - 4 (dried)

Cooked green peas - 1/4 cup

Garam masala powder

Grated dry coconut - 3tblsp

Whole spices:

Green cardamom - 4

Cloves - 3

Cinnamonstick - 1" piece

Garnishing:

Corianderleaves - 2 tbsp

Peanut - 100gms

Cashewnuts - 1 tblsp

Ghee - 2 tbsp

Lemon - 1 or 2

Preparation:
1. Heat ghee in a kadai and fry both the dals & red chillies till the dal turns light brown.

2. Mix this with dry coconut after removing from stove

3. Powder the spices after cooling it down

4. Dice the brinjals lengthwise into 1 inch pieces & soak it in water

5. Cook rice and allow it to cook. Separate the grains and add a little ghee to it.

6. Chop onions into small pieces & keep it aside

7. Heat oil in a deep frying pan and fry brinjal and onion separately with little salt , drain and keep aside

8. Grind the cardamom,cloves & cinnamon into fine powder

9. Heat oil & fry the seasonings and then add Asafoetida & brinjals & onions

10. Reduce the heat, add cooked rice and fry for sometime and add cooked peas, powdered spices.

11.Remove from fire, add garam masala powder and garnish with fried peanut and cashewnuts and chopped fresh corianderleaves.

12. Squeeze juice of lemon & mix well.

*****For Combination: Yogurt is Excellent for this Recipe*****

Tomato Soup

Ingredients:
Tomatoes (medium size) - 8
Water - 3-1/2 cups
Butter - 1/2 tbsp.
Black pepper powder - 1/4 tsp.
Red chilli powder - 1/4 tsp.
Bay leaf

cumin powder - 1/2 tsp
Ginger-garlic paste - 1/4 tsp.
Salt to taste
Cream for garnishing - 2 tbsp.

Preparation:
1.Put the tomatoes in a saucepan with water. Bring to a boil, reduce heat and cook until tomatoes become tender. You can also pressure cook it (wait for 2 whistles and then switch off the gas).
2.Make tomato puree in an electric blender. Add water and strain it to remove the seeds and tomato skin.
3.Heat butter in a pan.
4.Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic paste and salt.
5.Add tomato puree, bring to boil and cook for 5 minutes on medium heat .
Serve hot. Garnish it with cream separately in each bowl.

*******Fried Bread Pieces are Good Combination For Tomato Soup********

Stuffed Okra with Besan

Ingrediants:

Small Okra - 250 grams

Besan - 1tbsp

Salt to taste

Fennel powder - 1tsp

Turmeric powder - 1/2 tsp

Chili powder - 1/2 tsp

Cumin powder - 1tsp

Garam masala - 1/4 tsp

Coriander powder - 1tsp

Oil - 1/2tbsp

Preparation:

1. Wash okra and dry on a tissue papers. Cut off head and tail and slit lengthwise on one side.
2. Take 1/2 tbsp oil in a pan and roast besan. When besan changes color, add all the spices and roast with besan. Turn off the heat when besan turns red. Let it cool. Add salt.
3. Fill the besan mixture in okras.
4. Heat 1 tbsp oil in a pan and add stuffed okra. Cover and cook on low heat till cooked.
5. Remove the cover, increase the heat and stir- fry okras for some time so they become crisp. Just see to it that they don’t get burned.

Vegetable Manchurian

Ingredients:
Grated Cabbage - 2 Cups
Grated Carrots - 2 Cups
Chopped Spring Onion -1
Chopped Green Chilies - 3
Crushed Garlic Flakes -3
Corn Starch - 2 tbsp
Oil for deep frying
Soya Sauce - 1 tbsp
Salt to taste
Pepper Powder - 1 tsp
Sugar - 1 tsp
A pinch of Ajinomoto
oil - 2 tbsp

Coriander for garnishing
Preparation of vegetarian manchurian :
1.Mix grated cabbage and carrots and squeeze the water out from them.
2.Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp corn starch and add few chopped chilies and little salt to it.
3.Make small balls of the mixture .
4.Heat the oil in a wok and deep fry the balls till golden brown, drain and keep aside.
5.Now in a separate pan heat 2 tbsp oil.
6.Saute garlic, green chilies and spring onions.
7.Add Water, Salt, Pepper Powder, Ajinomoto, Sugar and Soya Sauce and Bring it to a boil.
8.Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
9.Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

10. Garnish with coriander. Serve hot.

Garelu (South Indian Special)

Ingredients:
Mina pappu (Urad dal) – 2 cups

Ginger – Small piece

Green chillies – 3 finely chopped (According to your Spicy Level)

Jeera (cumin seeds) - 2 tsp

Salt to taste

Oil for deep frying.

Any Leafy Vegetables Like Spinach (Optional)

Preparation:
1. Soak urad dal for 4-5 hours

2. Clean them well and grind to paste by adding ginger. spinach and little salt (Do not add water it should be thick paste)

3.Now remove from the grinder Add jeera, finey chopped green chillies (Add salt at this point if required)

4.Take a frying pan and add enough oil for deep frying

5. Take cloth or plastic sheet Wet them with water and take a lemon sized ball and flatten it into a vada on a greased sheet

6.Make a hole in the centre of the vada

7. Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour

Gavvalu (South Indian Delicious Sweet)

Ingredients:

Maida - 1/2 Kg

Ghee - 4 tbsp

Cardamon Powder - 1 tsp

Jaggery or Sugar as required (According to your taste)

Oil for frying

Preparation:

1. Add the ghee to the maida Mix well with warm water to make soft dough.

2. Now take small balls of the dough and spread it on gavvala peeta or a fork and turn it. Once, they all are done fry them in oil until golden brown.

3. Put the water and jaggery/sugar and make syrup add cardamom powder to it.

4. Let the syrup become thick (boil for 20 minutes) , Once it is thick add the gavvalu to it , remove from stove and cool.

Chicken Curry

Ingredients:
Marinate:
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste
Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves
Rest of the ingredients:
3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

Preparation:
1. Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.

2 .While the chicken pieces are marinating, make a paste of cashewnuts and milk. (Keep aside)

3. Dry roast cinnamon, cloves and curry leaves for 1 min and make a powder of them.

(Keep aside)

4. Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till light golden color. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

5. Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.

6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. (Keep aside this masala paste)

7. Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

8. Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

9.Garnish with fresh coriander leaves.

Serve hot with Rice or Chapathi

Chicken Fry

Ingredients :
Chicken - 1/4 kg
Ginger Garlic Paste - 1 tbl spoons
Red Chilli Powder - 1 to 1/2 tbl spoon
Salt - to taste
Cloves - 4
Daniya - 2 tbl spoons
Red chllies - 5
Cardamoms - 2
Cinnamon Sticks - 1
Mustard Seeds - 1 tbl spoon
Curry Leaves - 5
Onions - 2
Oil - 3 tbl spoons

Procedure :
1.Wash Chicken and add ginger garlic paste, red chilli powder and salt - 1/2 tbl spoon then rest it for 30 mins.
2. Take Pan and heat it normally without oil. In that add cloves, cardamoms, cinnamon sticks, daniya, red chillies and fry them well and remove from flame and make it cool.
3. Now add oil- 1 tbl spoons in that Pan and add onion pieces in that and fry it until it becomes golden brown.
4. Now first grind fried items ( cloves, cardamoms, cinnamon stick, daniya, red chillies ) and afterthat fried onion pieces ( without water ).
5. Take Pan and add oil - 2 tbl spoons oil and heat it. Now add mustard seeds, curry leaves and fry it.
6. Now add onion, masala paste cook it for 2 mins after that add marinated chicken.
7.Cook until the chicken will get soft. (Fry it well for around 40 to 50mins)
Spicy Chicken Fry is Ready, It is yummy with Rice.

Bread Cutlets

Ingredients for Bread Cutlet Recipe

Bread - 8 slices

Onion(Medium) - 1 no

Garlic pods - 4 nos

Ginger - 2" pieces

Green chillies - 3 nos

Chilly powder - 1/2 tsp

Salt - As reqd

Coriander leaves

Oil - 3 tbsp

Preparation Method of Bread Cutlet Recipe
1)Chop onion, garlic, ginger and chillies.

2)Heat 2 tsp of oil in a pan.

3)Add onions and saute well.

4)Add chillies, ginger and garlic followed by chilly powder, salt, and coriander leaves.

5)Remove the sides of the bread, dip in water and squeeze out the excess water.

6)Mix together the fried mixture and the crumbled bread pieces and knead them well.7)Shape them into cutlets and shallow fry on a tawa.

7)Serve hot with ketchup.