Onion Pakora

Ingredients:
Gram Flour:1 Cup
Ginger and Garlic Paste:1 1/2 tsp
Salt to taste
Baking Soda:small Pinch
fennel seeds:1tsp
cumin seeds:1tsp
Green chillies:2 chopped
Onions:2 large(sliced into half rings and separated)
Cilantro: 1cup finely chopped
Water:scant 1 cup
Oil for frying
Curry leaves:1 cup finely chopped

Method:
Take a bowl and add the gram flour,salt,bakingsoda,fennel ,cumin seeds and ginger garlic paste.Mix together thoroughly,then add the green chillies,onions,curry leaves and cilantro.Gradually pour the water and mix until a thick batter is formed and all other ingredients are thouroughly coated with it.
Heat enough oil in a skillet over medium heat.If the oil is not heat, the pakora will be soggy.
Add as small amounts of batter as will fit in a single layer,without overcrowding.Reduce the heat slightly and cook for 8 to 10 minutes,until golden brown and crisp.(It is important because centers of pakora are cooked)while outsides turnbrown. Remove and drain on paper towels.
Serve hot with Tomato Kitchup.

Murrukulu

Ingredients:

Rice flour:4 cups
Gram Flour:1 cup
Jeera :2 tbsp
Sesame seeds:3 tbsp
Butter :2 tbsp
Chillie powder:1tbsp
Ginger garlic paste:2tbsp
Salt to taste.
Oil for deep frying

Method:
Mix all the above ingredients in a big bowl except water, prepare dough adding water gradually. Dough should not be too stiff.

Take a small amount of dough, keep in muruku machine, press gently in hot oil.

Fry till golden brown, remove from oil and drain off any excess oil on a paper towel.

Plaintain curry(Aratikaya Curry)

Ingredients:

Aratikaya:2
Onions:2(sliced)
Red chilli powder:2tsp
Turmic powder:1/2tsp
Salt to taste
Cilantro:small bunch
Oil:4tbsp
Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
Method:

• Peel the banana and chop it into thin slices in round shape.
• Take a Skillet and add oil after the oil is heat add the onions,and saute till golden brown colour .Add salt and add ginger garlic paste and saute further for another 3-4 minutes on medium heat.Now add the plaintain and turmeric powder and saute well for 2-3 minutes on medium heat.In between keep stirring the contents up and down for uniform cooking,now reduce the heat to low.And keep untill the plaintain is cooked.
• After it is cooked add turmeric powder, red chilli powder,coriander powder and cilantro. Mix well.
  

Chiken Tikka

Ingredients:

Chicken:700 grams skinless,boneless chicken
lemon Juice:2tbsp
salt to taste
Yogurt:1/2 cup
heavy cream:3tbsp
Cheese:1/2 tbsp
Ginger Garlic paste:2Tbsp
Chilli Powder:1tsp
Turmeric powder:1/2tsp
Sugar:1/2 tbsp
Garam masala:1 tsp
oil:4tbsp


Method:

•  Wash the chicken and marinate the chicken with lemon juice and salt and keep it in a refrigerator for 20 to 30 min.
• Next take the chicken from the refrigerator,and now marinate the chicken with the remaning ingredients expect the butter.
• Now Cover the chiken with lid and let marinate the chicken in the refrigerator for 6-7 hrs or overnight.Return to room temperature before cooking.
• Preheat the broiler on high for 7-8 minutes.Brush the skewers with the oil and thread on the chicken pieces.Place the prepared skewers in a broiler pan and broil for 5-6 min.Brush generously with butter and cook for additional 1 to 2 min.
• Turnover and cook for 3 to 4 minutes.
• Balance the skewers over a large saucepan and let rest for 5-6 min before siding the tikkas off the skewers with a table knife.

Chicken Curry

Ingredients:
Chicken -1kg
Green Chilli-2
Onion large size-1 chopped
Red chilli powder-3tbsp
Garam Masala-1/2 tbsp
Coconut powder-1tbsp
Ginger and Garlic paste-1tbsp
Daniya powder-!tbsp
Curd:3tbsp
Coriander:1 bunch
lemon-1
Method:
1.First marinate the chicken with curd ,red chilli powder,turmeric powder,salt and keep it aside for half an hr.
2.Take a vessel and add 2tbsp of oil,after heating add shahjeera,onions and fry onions until light brown color ,now add ginger garlic paste and fry for 2-3 min.
3.Now add daniya powder,garam masala and fry for another minute.Now add Marinated chicken pieces and mix well and now place the lid on the vessel.After 5-8 min if the chicken pieces are not soft keep it until the pieces turn soft.If we want gravy add little water .and fry this for two-3 min. now add coconut powder and saute well.

4.Now garnish with coriander .

Vegetable Biryani

Ingredients:

Basmathi Rice:2 Cups

Ghee:2tbsp

Onions:2 (thinly sliced)

Green Chillies:6

GingerGarlic Paste-1tbsp

Mint leaves:10-12 leaves(cut into small pieces)

Beans:1/2 cup

Carrot:1/2cup

Green peas:1/2 cup

salt to taste

Shahjeera-1/2 tsp

dalchin-1-2 small pieces

Cardamom-3-4

cloves-3-4

Method:

1.Soak Basmathi rice for an hour.

2.Heat oil in kadai,add shahjeera,cinnamon,cloves,dalchin,cardamom.Fry till fragnant comes.Now add Onions and green chillies till they are soft and then add Ginger garlic paste and fry for 3-4 min..

3.Now add all the vegetables and mint leaves and fry them for 6-8 min.Now add 3 and half cups of water and add salt to taste and close the lid.When the water is boiled add strained rice.Cover the lid and cook for 10-12 min.

4.Turn off when it is done.

5.Now u can serve this with Raita

Tamarind Rice

Tamarind-Lemon Size

Red chills-4-6

Bengal gram- 2tbsp

Black Gram-1tbsp

Mustard seeds-1 tsp

Green Chillies-6(sliced)

Asafeodita-little
Salt to your taste

Turmeric Powder-1tsp

oil-3-4tbsp

Cumin-1/2 tsp

Ground nuts-1tbsp

Cashew - fry golden brown in ghee(and keep it aside)

curry leaves - 2 bunch
Method:
Soak Tamarind in small quantity of water for an hour or so. Make out the tamarind into thick pulp level. Keep aside. Now, fry the Chilies, Grams, groundnuts, in oil to golden color, then add the turmeric powder,green chillies, mustard seeds . Once you got these into golden color, now add the tamarind pulp and stir well for 4-5 min. Now add the curry leaves, Asafeodita and salt. once you get it thick paste , take it out of stove and let it cool. Now mix this paste in rice.Now ready

Note:some people prefer adding fenugreek powder ,coconut powder in Tamarind Rice .You add this after mustard seeds.

chapathi

Ingredients:

Wheat Flour -1 cup

Water

oil

salt(little)-optional

Method: Put the flour in a large bowl . Mix and gradually add watee to the flour to make the dough. Now apply 1-2 tea spns of oil to the dough. Keep it aside for around 30 mins Knead and divide dough into 4 to 6 parts. Usually for chapathi, the dough is made into a small puri, ghee is added in the between and folded into triangular shape and then again rolled to make chapathi. This procedure makes the chapathis more soft. Heat tawa, Put chapati on it, and let it cook for about 1 minute. Turn and cook the second side for 1 min until small bubbles forms on it.

Medhu Vada

Ingredients:

Whole urad dal (black gram dal,minappappu)-1cup

Raw rice-1tbsp

ginger very finely chopped-2

Green chillies very finely chopped-2-3

Onion finely chopped-1

Salt to taste

oil for deep frying

Method:

Soak whole black gram dal and 1 tbsp raw rice for 5-6 hours.Strain the water from the dal and grind to a paste sprinkling little water and salt.Grind into a soft paste.Add salt after grinding to a paste and mix well.Then add chopped onions,finely chopped ginger and green chillies to the batter and mix well.

Take a Kadai and add enough oil for frying and when the oil is hot .Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet.keep a hole in the centre of the vada . Drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.And serve this with coconut chutney and sambar.

Bagara Annam

Ingredients:
Basmati Rice-2cups

Onions-1(thinly sliced)
GingerGarlic paste-1tsp

Mint leaves-4-5
Green chilis -4(cut into two halfs)

Cloves-5
Cardamoms-6
Cinnamon sticks -3-4
Shahjeera-1tsp
bay leaves -2
Coriander leaves-2tbsp(chopped)
oil-1 tbsp
Ghee-1tsp
Salt to taste
2 cups water
Method :
wash and soak rice for 25 - 30 minutes and drain. Heat oil and ghee in a thick pan or vessel. Add the whole spices(bay leaves,shahjeera,cardamoms,cinnamon sticks, cloves)and saute. Add onions and fry for 3-4 min. then add slit green chilies, mint and curry leaves, gingergarlic paste. Fry for a while and add 4 cups of water to it. Bring to a boil, add salt and drained rice. Allow the rice to cook .

Lemon Rice

Ingredients:

Boiled Rice -2 cups

Lemon Rice-1 (medium sized&extract juice )
Oil -6tbsp

Urad dal-1tsp

Chana dal/Bengal grm Dal-1tsp
Mustard seeds -1tsp
Few curry leaves
green chilies-3-4(cut into small slices)
Salt to taste
Turmeric powder -1/4tsp

peanuts -1tbsp

Method:

Heat oil in a pan and add mustard seeds, allow it to splutter. Add turmeric powder and peanuts, urad dal,bengal gram dal fry 3-5 min. Now add green chilies, curry leaves, salt and fry for 2 minutes. Add lemon juice and mix well and saute for 2-3 minutes. Now add this to the boiled rice and mix well. Now Lemon rice is ready to be served.

Tomato-coriander pickle

Ingredients:
Tomato:4
Coriander:cup(chopped)
Onion:1 sliced
Cumin seeds:1/2tsp
Green chillis:3
Salt to taste
Oil-3tsp
Mustard seeds:1/2tsp
Urad gramdal:1/2tsp(split urad dal)
Curry leaves-4-5 leaves

Method:
1.Heat oil -1tbsp,in a nonstick pan.Add the cumin seeds and let them brown.Add the green chillis and saute them and add onion(finely chopped) and saute until it turns light brown colour.Add coriander(finely chopped) and saute for 2 min.keep it aside.
2.In the same pan,add 1 tsp of oil add the chopped tomatoes saute until the rawness of tomato and the water evaporates.keep it aside.
3.Grind the sauted onions,tomatoes,salt by adding little water.
4.Heat oil in a pan for tempering and the mustard seeds,let them pop and add the urad gram dal(splitted) and curry leaves fry for 1minute.Add this to the paste(point no 3.)

Chicken Biryani

Ingredients:
Basmathi Rice-500gms
Chicken-500 gms
Onion-3(sliced)
Tomatoes-1(finely chopped)
Yogurt-100gms
Garam masala-25gms
Milk-3tbsp
Saffron 1 pinch
Salt to taste
Ghee-1tsp
Method:Wash and cut chicken and marinate the chicken with the garam masala, red chillipowder, yogurt, salt and keep it aside for an hour.
Cook rice separately (don’t cook fully it should be semi-cooked) and keep aside.
Heat milk, put pinch of saffron and keep aside
Heat 2tbsp of oil in pan.fry onions till golden brown. Remove from the oil and keep aside
Add the marinated chicken and cook for 10 min.
Now, take half of the chicken into another bowl.(beecause we need to keep layers).

First,it should be chicken,next rice,again chicken,again rice(by that way you should arrange)
At last Garnish with coriander leaves, fried onions, coriander and saafron color and cover and keep it on low frame for 10 min and swittch off the flame or you can keep it in the oven at the temp 400.Now your dish is ready to serve.

At last,garnish them and serve

Chicken Pachadi

Figure 3
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Figure 1
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Ingredients:
Chicken-1lb
Red chilli powder-10tsp
Salt-5tsp
Coconut powder-5tsp
Ginger garlic paste-5tsp
Garam masala-1tsp
Turmeric powder-1tsp
Daniya powder-2tsp
Lemons-4(extract juice from lemon) Figure 2

Method:

1.Wash the chicken and cut into small pieces .Heat a wide skillet , when it is hot add chicken pieces(without oil and water).Fry chicken untill the pieces are ie shown in (fig 2.)
2.Next take kadai n pour oil. After oil is heated fry these chicken pieces(fig no 1) until they are golden brown and keep them aside.Switch off the flame.
3.In the remaining oil, add ginger garlic paste and saute well .After it is cool, add coriander powder,redchilli powder, coconut powder, turmeric powder,garam masala,salt.
4.Add lemon juice and add chicken pieces which are fried in the oil. And mix well and keep it in a jar.

Tips:

Please store in a refrigerator.