Murukulu with pesarpappu

Ingredients:

Rice flour:4 cups
Pesarpappu: 1 cup
salt to taste
Ginger Garlic paste:1 tbsp
Red chilli powder:1tbsp

Method:
1.First pressure cook the pesarpappu.And make it to a smooth paste by adding little water.
2.Now add salt,red chilli powder,sesame seeds,ginger garlic paste in the rice flour and mix well.Add the pesarppau paste and make a dough with it by adding little water.
3.Now take the muruku press,keep small amount of dough in the press.
4.press the muruku in the hot oil deep fry them and place them in a paper towel.

Lemon Juice Sharbat

Ingredients:

1 cup :lemon juice(extracted from lemons(fresh))
3 cups :water
3 cups:sugar

Method:
First we should prepare sugar syrup.And we shuld keep it aside until it cools.
For preparing sugar syrup:
1.Add 3 cups of water and 3 cups of sugar in a deep vessel and heat until sugar is dissolved in water(same like gulab jammon syrup we should make)
2.Now add the lemon juice to this warm syrup.
3.NOw pour this lemon juice in a bottle and keep it in a refrigerator.
4.whenever you want to drink add 3/4 cup of this lemon jucie and a glass full of water n drink.

Masala wada

1 cup soaked channa dal
1 cup pesarpappu
1 tsp raw rice
1/2 tsp cumin seeds
1/2tsp ginger garlic paste
5-6 curry leaves
5 chopped green chillis
1 large chopped onion
pinch of Daniya powder(optional)
salt
oil for frying
Method:
1.Soak channa dal,pesarpappu and rice in water for 3 hours.
2.Grind them coarsely without adding water.
3.Add chopped green chillis,chopped onions,curry leaves,salt ,cumin seeds,ginger garlic paste,Daniya powder to this coarse mixture.
4.Heat the oil, while oil is heating make small round balls of coarse. Flatten the coarse balls with your palm using a plastic sheet. Deep fry the flattenned coarse balls until they turn golden brown.

Pizza

For making the pizza u need:
1. pizza base or pizza peel
2.pizza knife(pizza wheel)

Ingredients:
To make dough:
Flour: 3 cups
sugar:4 tsp
salt:1 tsp
Dry active yeast:1 tsp
Olive oil:3 tsp
warm water:1 cup

Method:

1.Make dough with all the above ingredients.And keep it aside in a tight container,until it doubles in size, about 41/2 to 5hours
Meanwhile, prepare the toppings:
Pizza sauce
shredded cheese and mozzarella cheese
Bell peppers,thinly sliced
chicken ,thinly sliced(grilled)
onions,thinly sliced
Pineapple,thinly sliced

For preparing the Pizza:
Preheat te oven 350-470 degrees for 10 minutes.
1.Divide the dough into two halves.
2.Now take first half dough and flatten it with your hands on a slightly floured work surface.Untill it reaches the diameter 10-12 inches.Brush the top of the dough with olive oil.
3.Now srinkle the pizza base(pizza peel) with corn meal.Now keep this flatten dough to the pizza base.If the dough has lost its shape in the transfer,shape it to the desired dimensions.
4.One spoon of pizza sauce,sprinkle cheese and place onions,pineapple,chicken(grilled) and bell peppers on the pizza.
5.Bake this pizza until the crust is brown color for about 10-15 minutes.

Bakshalu

Ingrediants:

Jaggery: 1/2-1 cup

Bengal gram dal: 1 cup

Maida: 1 cup

salt:pinch

cardammom powder:1/2 tsp

Oil-1tsp

Ghee-1tsp

Method:

1.Make a very soft dough with the maida ,oil,salt and with water and keep aside.

2.Pressure cook the dal,drain the excess water and mash toa fine paste with jaggery and cardammom powder.

3.Divide the dough into fine positions and roll it.Place the ballof the dal mixture in the centre.Close the maida dough over it sealing the edges carefully and roll it like a chapathi. 4.Roast it on the tawa without oil and server hot. While eating apply ghee on it and eat.

Majjiga Atlu

Ingredients:

Butter milk:4 cups
Poha:1/2 cup
Rice:2cups
salt to taste

Method:
1.Soak the rice in buttermilk for 12-15 hrs.
2.Before blending the poha, soak it in butter milk for 3-4 hrs.
3.Now grind this poha and rice with buttermilk(Dont use water for grinding)

On the layer of Atlu:
Onion:1 ( cut into small pieces)
Green chilli:6(cut into round)
Carrot:3(grate)
Coriander:1 bunch(cut into small pieces)

To do Atlu:
1.Now heat the Tawa on a medium flame for 3-4 minutes.Pour the spoonful of batter in the centre of the tawa, spread with the back of the spoon to a thick round.
2.Now sprinkle the onions,carrot,green chilli,coriander.Now pour the oil at the edges of the dosa and over the dosa.
3.Cover with the lid and let it cook for 1 minute.
4.Now remove from the tawa

Ginger Garlic paste

Ingredients:
Ginger-500gms
Garlic -500gms
Salt:1/4tsp
Tumeric powder:1/4tsp
Method:
1.wash the ginger and peel it.and cut it into small pieces.
2.Peel the garlic and cut this into 2 halves.
3.Blend the garlic and ginger pieces together adding some salt,turmeric powder, and add little amount of water to it.
4.Store it in a airtight jar.And keep it in a refrigerator.

Hyderabadi chicken biryani

Ingredients:
Chicken: 1 lb
Yogurt: 3tbsp
Ginger garlic paste: 2tbsp
Shahjeera: 1/4tsp
Coriander powder: 1/2tsp
Garam masala: 1/2 tsp
Bay leaves: 3(medium)
Cardamom seeds: 1tsp
Cinnamon stick: 2
Cloves: 4
Ghee or oil : 4tbsp
Onion 1 (sliced)
Saffron color: pinch (mix this with the warm milk)
Fried onion: 1 medium onion. Fry this in the oil until they turn into golden brown color.

For Rice:
Basmati rice: 5 glasses
Cinnamon stick: 2
Bay leaves: 2
Cloves: 4

Method:
1. Marinate chicken for two hours with yogurt, cloves, cinnamon sticks(1), bay leaves(2 medium), shahjeera(1tsp), ginger garlic paste(2tsp), salt to taste, garammasala(1/2tsp), coriander powder(1/2tsp) and oil(1tsp)
2. Now take a nonstick pan add ghee and onions and fry them till they turn light brown color. After that add ginger garlic paste and cook it for 2 to 3 min. Then add the marinated chicken and cook it for 5 mins. Turn off the heat and keep the chicken covered.
3. Boil 8 cups of water and add salt ,cinnamon sticks,shahjeera and bay leaves. Add the rice to the boiling water. After the rice is semi-cooked, keep it aside.

For layering:
1.Preheat the oven at 350-370 degrees for 10 minutes.
2.Now in a deep baking dish, add a layer of chicken mix followed by a layer of semi cooked rice. Sprinkle some coriander, fried onions, color, mint and lemon juice on top of it. Repeat the same to make the layers.But make sure that the uppermost layer is of rice.
3.Now cover this with the aluminum foil and keep it in the preheated oven for 25-30 minutes.
4.Now garnish this with coriander.

Vegetable Fried Rice

Ingredients:
Onions:1 finely chopped
Green chilli:6
Garam Masala:1/2 tsp
Green peas:1/2 cup
Carrot:1/2 cup
Beans:1/2 cup
Potoato:1/2 cup
Ginger Garlic paste:1 tsp
Soya sause:1tbsp
Garlic Chilli sauce:1tsp
Boiled Rice:2 cups
salt to taste
Shajeera:1/4tsp
Cumin seeds:1/4tsp
Method:
1.Heat oil in a cooking vessel and add the shahjeera .
2.Now add onions saute till the onions turn light brown.Add the green chillis,and all the vegetables and salt.Cook for 5 min.After that add Garlic chilli sauce,soya sauce and saute for another 5 minutes.
3.Now in another pan pour 1 tbsp of oil and add boiled rice to it and saute for 2 min.Now add the above mixture(point 2)to it and mix well.
4.Garnish with a sprinkle of pepper and Coriander,lemon.

Fish fry

Ingredients:

Fish:tilapia or cat fish
Salt to taste
Ginger Garlic paste:1 tbsp
Red chilli powder:1tbsp
Pepper powder:little
Garam masala:1/4 tsp
Coriander powder:1 tsp
Turmeric powder:1/4 tsp

Lemon:1 tbsp

Method:
1.Marinate the fish with all the above ingredients.Keep it aside for 30 minutes.
2.Heat 2tbsp of oil in a pan.Now add the marinated fish fillets and cook them on the low flame for 5-6 minutes.

3.Turn over the fried fish and let them cook brown on the other side also.Remove it when they turned to brown color and decorate it with onions ,coriander and lemon.

Chicken Manchurian

Ingredients:

For making balls:
Boneless chicken:250 gms
Maida:1/2 cup
GingerGarlic paste:2tsp
Corn flour:1/4 tsp
Soya sauce:1 tsp
Chilli Sauce:1 tsp
Oil for frying
For the sauce:
Garlic finely chopped:4tbsp
Ginger finely chopped:1 tbsp
Green chillies finely chopped:2 tbsp
Soya sauce:1/2 tsp
Chilli sauce:1/2 tsp
white pepper:3/4 tsp
sugar:1 tsp
Chicken stock:3 cups
Cornflour mixed:3 tbsp and 1/4 cup water
Oil
Salt to taste

Method:

1.Combine all the ingredients mentioned for making balls with the exception of oil.Set aside for 15 min
2.Heat oil in a frying pan.
3.make 16 small lemon sized balls of this mixture,squeesing out water to prevent breakage.
4.deep fry the chicken balls a few at a time.
5.Drain when they turned to golden brown color.

For the sauce:

1.Heat 4 tbsp of oil in a pan .Add ginger garlic paste and chillies.
2.Fry over a medium flame for 1 min
3.Add soya sauce ,chilli sauce,pepper,sugar,chicken stock and salt.Bring it to a boil.
4.Add the fried chicken balls ad cook covered on low heat for 3 minutes.
5.Add the cornflour mixture and stir continuously so that sauce becomes thick.
6.Garnish with spring onions on top.

Chicken 65

Ingredients:

Chicken(boneless):350 gms
cornflour:100 gms
Maida:100 gms
Egg:1
Ginger and garlic paste:2 tsp
Chilli powder:1/2 tsp
Ajnamoto:1/4tsp(optional)
Red color little
salt to taste
Green chillies
Curry leaves:3
Curd:2 cups
Garam maslaa:1/4 tsp

Method:

1.First take a bowl and put the cornflour,maida,egg,gingergarlic paste,chilli powder,ajnamotto and some water and make it like a batter.
2.Add the boneless chicken to the batter and marinate it for an hour.
3.Now take a pan and pour some oil in it and heat it for frying.Now fry the marinated chicken pieces and remove them when they are done.Keep aside
4.Take another pan and add some oil to it and heat it.Later add the green chillies and curry leaves.Later add curd,garam masala,red colour and salt and lastly add chicken pieces.Keep it untill the liquid evaporates.after that switch off the heat.And serve with onions and lemon.

Masala Dosa

Ingredients:
Urad dal:1 cup
rice:3 cups
Sooji Rava:1 cup
Salt to taste
Oil:2tbsp

Method:

1.Wash the rice and dals and soak for about 4-6 hours.
2.Grind to a very smooth batter, try use as little water as possible.
3.Add the rava, oil, salt and mix well.
4.Set aside in a warm place for 8-10 hours to ferment.
5.Heat a dosa griddle (cast iron preferred).
6.Adjust the consistency of the dosa batter (try out one before starting the actual process).
Spread a spoonful of oil mixture.
7.Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raise the heat). Spread a few drops of oil around the edges. Cook till dosa is done, flip and cook for a 1/2 a min or so. Flip again.
For masala dosa : Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.
Serve with sambar, and coriander chutney.

Indian broad beans curry(chikudukaya kura)

Ingredients:

Indian broad beans :500 grams
Onions(small):1finely chopped
Ginger garlic paste: 1 tsp
Turmeric powder:1tsp
Mustard seeds:1/2 tsp
Cumin seeds:1/2 tsp
Green chillies:10(cut into small pieces)
Coriander powder:1tsp
salt to taste
oil:2tbsp
Curry leaves:10-12

Method:

1.Heat 2tbsp of oil in a pan.Add mustard seeds and cumin seeds and let them splutter.
2.Now add Onions and saute till the onions turn light brown.Now add ginger garlic paste and saute well for 2 minutes.Now add salt and coriander powder saute well for 3 minutes.
3.Now add indian broad beans and saute well.Keep in a medium flame for 5-8 minutes .Keep stirring in middle.After 5-8 minutes keep it in the low flame for 10-15 minutes.or until the beans are properly cooked.

Mirchi ka salon

Ingredients:
peanuts:1/2 cup
sesame seeds:2 tbsp
Coconut powder:1 tbsp
cumin powder:1 tsp
Cumin:1/2 tsp
Mustard seeds:1/2 tsp
hing:pinch
Green chillies:10(length wise)
Tamarind:lemon size
Red chili powder:1/2 tsp
Garam Masala:1 tsp
Coriander powder:1 tbsp
Onions:1 finely chopped
Turmeric powder:1/2 tsp
Ginger garlic paste:1 tbsp

Method:

1.Take little oil in a skillet and add the peanuts to it.Fry it in the oil in the low flame.when the peanuts are ready ,add the seasame seeds and let them roast.when the seasame seeds get goldenbrown add the coconut powder and roast it for few seconds till it is light brown color.
2.Add this mixture to the blender and blend it with some water to fine paste.
3.Now add the remaining oil in the pan and when the oil is hot add the whole garam masala along with whole red chillies then add the mustard seeds and let it crackle.when the mustard seeds crackle add cumin seeds and then fenugreek seeds.
4.Now add the onions and little salt inorder to cook them fast.we have to cook the onions till they turn golden brown .Add pinch of hing and the turmeric,mix it and add the ginger-garlic paste then add the curry leaves and mix .Cook for 3 min.
5.Add little water to it and add red chilli powder,coriander powder and cumin pwdr and let it cook till the oil leaves out.
6.Now add the grinded paste of peanuts,seasame seeds,coconut pwdr to it and saute well.Cover the pan with lid and let it cook (stirring in between) till the oil leaves out.
7.when it comes to boil add the tamarind pulp and jaggery .let it simmer for about 15 to 20mins till everything is well cooked .
8.when the gravy becomes thick add the green chillies (slitted in between) to the gravy and let it cook for another 5 to 10 mins so the juices of the gravy get absorbed by the chillies.Adjust the seasonings by adding salt according to your taste.

Rajma masala

Ingredients:

Rajma:1 cup
chilli powder:1 tsp
Salt:to taste
Oil:2tbsp
Tomatoes:2 finely chopped
Onions:1 finely chopped
Kothimera chopped:1/2 cup
Ginger garlic paste:1 tsp
Garam masla:1/2 tsp
Kasuri methi powder-little
Green chillies:3

Method:

1.Soak the red kidney beans for 2 hrs or overnight.
2.After it is soaked, cook in a pressure cooker for 1 vessel.Do not over cook.
3.Heat the oil and fry the onions for 5 minutes,add ground garam masala ,add the grounded ginger-garlic paste and chili powder and cook again for 3 minutes.
4.Add the chopped tomato and green chilli to this mixture and cook for 5 minutes
5.Add the mixture to the boiled kidney beans. Add the other spices and salt according to taste.
6.Cook again till 15 minutes ,in the low flame.
7.Decorate with corinader leaves.

Ugadi pachadi

Ingredients:
Mango grated:1 cup
Jaggery:1 cup
neem tree flowers:1 tbsp(vepa putha)
tamarind paste:3-4 tbsp
Method:
1.First add the raw mango pieces to the tamarind water .
2.Now to this add jaggery , neem flower and mix well

Mango rice

Ingredients:
Rice:1 cup (cooked rice)
Mango grated:2 cups( peel the skin and grate )
peanuts:1/2 cup(Palilu)
Oil:2 tbsp
salt to taste
Green chillies:10(cut into small)
Cumin seeds:1/2tsp(Jilakara)
Mustard seeds:1/2 tsp(Avalu)
Turmeric powder:1/2tsp
Curry leaves:1bunch
urad dal:1tbsp(minnapapu)
Bengal gram dal:1 tbsp(Senagapapu)

Method:
1.Heat 2tbsp of oil in a pan,add mustard seeds and cumin let it splutter.Now add urad dal,peanuts,Bengal gram,asofitida,turmeric,green chillies,curry leaves .Fry these till the dals are brown color(Approximately 2 min) .Add salt and mix well.
2.Now add the grated mango to the pan.Stir with other contents in the pan.Cook until mango is tender(approx. 2 min) and turn off the heat.
3.Now add this contents to the rice and mix well.

Egg Pulusu

Ingredients:
Eggs:12(boiled)
onion:2 chopped finely
Groundnuts:40 nuts(roasted)
Cardamom:8
Elachi:4
Tamarind:lemon size
Ginger Garlic paste:1tbsp
Turmeric powder:1tsp
Red chiili powder:1tbsp
Salt to taste
Garam masala:1tsp
Coriander powder:1ttsp
Cumin menthi powder:1/2tsp
Coconut powder:5tbsp

Method:
1.Make small slits with a knife on the eggs and keep aside.
2.Heat 2 tbsp of oil in a cooking dish ,now add sliced onions fry till they turn light brown.
3.Now in a blender,put groundnuts,cardamom,elachi,coconut powder,garam masala,cumin methipowder,coriander powder,turmeric powder,tamarind,red chilli powder,salt, and onions.Grind these into a fine paste adding some water if necessary. Keep aside.
4.Heat 1 1/2 tbsps oil in a pan, add masala paste after 2 min add 1 glass of water and put eggs in the masala paste.Upto 15 min we need to cook in a low flame.

Tomato Pachadi

Ingredients:

Tomatoes:3(medium)
Green chillies:6-8
Garlic :2
Salt to taste

Method:

1.First, fry sesame seeds without oil until light brown colour.And grind this into a fine powder.
2.Next add 1tbsp of oil in a pan,and add the chopped tomatoes.Saute till the rawness of tomato disapears for 5 minutes(water in the tomato should be drained). Remove it and keep aside.
3.Next add Garlic and green chillies saute for 2 min .
4.Now blend these all (tomato,sesame powder,garlic,green chillies,salt,hing) into a fine paste.

Paneer makhani

Ingredients:
Cottage cheese (paneer)-1 inch cubes 400 grams
Green chillies, chopped 2-3
Butter ¼ cup
Bayleaves 2
Black peppercorns 8-10
Cinnamon -2 inch stick
Green cardamoms- 5
Cloves -10
Ginger paste -1 tablespoon
Garlic paste -1 tablespoon
Tomato puree -2 cups
Kashmiri red chilli powder -1 tablespoon
Garam masala powder-1 teaspoon
Salt to taste
Sugar/honey -2 tablespoons
Dried fenugreek leaves (kasuri methi) -½ teaspoon
Fresh cream-1 cup

Method:


Cut the paneer into one inch cubes or triangles. Remove stem, wash and chop green chillies.
Take butter in a tawa, heat uncovered, for thirty seconds . Add bay leaves, black peppercorns, cinnamon, green cardamoms and cloves. Add ginger paste, garlic paste and green chillies. Stir well and cook, uncovered, for three minutes.
Add tomato puree, Kashmiri red chilli powder, garam masala powder, salt and one and a half cups of water. Cook, covered, for ten minutes.
Add sugar or honey and crushed kasuri methi. Adjust salt and mix well.
Add the paneer pieces, cook, uncovered for eight minutes.
Add fresh cream. Cook, uncovered, for two to three minutes. Serve hot

Coconut Burfi

Ingredients:
Fresh coconut, scraped-3 cups

Ghee-2-3 tablespoons + for greasing
Sugar-¾ cup
Badam pista , grated-200 grams
Milk-1½ cups

Method:

Heat ghee in a pan, add coconut and stir-fry for two to three minutes.
Add sugar and stir till sugar melts. Add grated barfi and continue to stir and cook.
Grease a tray.
Add milk and mix and cook till most of the moisture dries up. Transfer the mixture onto the greased tray and spread evenly. Smoothen the top. Sprinkle a little fresh coconut on top and keep the tray in the refrigerator to set.
Cut into squares and serve.