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.