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.