veg fried rice recipe
Ingredients:
• Raw rice - 200 gms.
• Water - 2 cups.
• Beans - 50 gms.
• Capsicum - 1
• Carrot - 1
• Ghee - 2 tbsps.
• Cloves,Cardamom - 2 tsps.(together)
• Biryani leaves - 2
• Green chillis - 2
• Coconut pieces - 1 tsp.
• Cashew nuts - 4
Instructions:
1. First of all wash the raw rice in clean water and drain the water.
2. Add 2 cups of water to the 1 cup of rice and cook in a pressure cooker for 15 minutes.
3. Keep the cooked rice aside.
4. Chop all the vegetables like beans,green chillis,capsicum into small thin pieces.
5. Grind the cloves,cardamom to get a dry powder in a mixer-grinder.
6. Fry the cashew nuts in ghee and keep it aside.
7. Fry the chopped vegetables with oil,salt,biryani leaves and the clove - cardamom powder in a pan for 10 minutes.
8. Now,add the cooked rice to the same pan and fry for 2 minutes and mix well.
9. Garnish with ghee fried cashew nuts.
• Raw rice - 200 gms.
• Water - 2 cups.
• Beans - 50 gms.
• Capsicum - 1
• Carrot - 1
• Ghee - 2 tbsps.
• Cloves,Cardamom - 2 tsps.(together)
• Biryani leaves - 2
• Green chillis - 2
• Coconut pieces - 1 tsp.
• Cashew nuts - 4
Instructions:
1. First of all wash the raw rice in clean water and drain the water.
2. Add 2 cups of water to the 1 cup of rice and cook in a pressure cooker for 15 minutes.
3. Keep the cooked rice aside.
4. Chop all the vegetables like beans,green chillis,capsicum into small thin pieces.
5. Grind the cloves,cardamom to get a dry powder in a mixer-grinder.
6. Fry the cashew nuts in ghee and keep it aside.
7. Fry the chopped vegetables with oil,salt,biryani leaves and the clove - cardamom powder in a pan for 10 minutes.
8. Now,add the cooked rice to the same pan and fry for 2 minutes and mix well.
9. Garnish with ghee fried cashew nuts.
veg biryani recipe
Ingredients:
• 2 cups Basmati Rice
• 1 cup Mixed Vgetable (cauliflower, potato, carrot, French beans)
• 150 gms Green Peas
• 3 Finely Sliced Onion
• 2 Finely Sliced Green Chillies
• Salt to taste
• 1 tsp Red Chilli Powder
• 2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
• 4 Cloves (laung)
• 1/2 tsp Black Pepper Powder
• 4 Tomato
• 1/2 cup Yogurt (curd)
• 4 tbsp Vegetable Oil
• 1/2 tsp Mustard Seeds
• 3 tbsp Dry Fruits (cashew nuts, raisin)
Instructions:
1. Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and
a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
2. Cut all the vegetables into small thin pieces and fry each one of it separately in oil.
Fry the green peas also. Take 1 tblsp oil in a pan and add mustard seeds, green chilli,
cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute.
3. Then add onions and saute them for a minute ot till they get pink in color. Add salt and red chilli powder and stir.
4. Add fine chopped tomatoes and fry till they are properly cooked.
5. Take the yogurt and make it fine by putting in a blender for just 2 rotations.
6. Add this fine yogurt and stir well.Heat it for about 10 seconds. Add all the fried vegetables.
7. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
8. Take this vegetable biryani out in a rice serving dish. Garnish with dry fruits and green coriander leaves.
9. Serve the vegetable (veg ) biryani hot with raita and pickle.
• 2 cups Basmati Rice
• 1 cup Mixed Vgetable (cauliflower, potato, carrot, French beans)
• 150 gms Green Peas
• 3 Finely Sliced Onion
• 2 Finely Sliced Green Chillies
• Salt to taste
• 1 tsp Red Chilli Powder
• 2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
• 4 Cloves (laung)
• 1/2 tsp Black Pepper Powder
• 4 Tomato
• 1/2 cup Yogurt (curd)
• 4 tbsp Vegetable Oil
• 1/2 tsp Mustard Seeds
• 3 tbsp Dry Fruits (cashew nuts, raisin)
Instructions:
1. Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and
a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
2. Cut all the vegetables into small thin pieces and fry each one of it separately in oil.
Fry the green peas also. Take 1 tblsp oil in a pan and add mustard seeds, green chilli,
cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute.
3. Then add onions and saute them for a minute ot till they get pink in color. Add salt and red chilli powder and stir.
4. Add fine chopped tomatoes and fry till they are properly cooked.
5. Take the yogurt and make it fine by putting in a blender for just 2 rotations.
6. Add this fine yogurt and stir well.Heat it for about 10 seconds. Add all the fried vegetables.
7. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
8. Take this vegetable biryani out in a rice serving dish. Garnish with dry fruits and green coriander leaves.
9. Serve the vegetable (veg ) biryani hot with raita and pickle.
chicken fried rice recipe
Ingredients:
Plain vegetable oil- 1/3 cup
Chicken(diced) - 1/3 lb
or Meat(cooked, cubed or shredded) - 2 cups
Onion - 1 no (diced)
Salt - As reqd
Pepper - As reqd
Garlic pods - 3 nos (finely chopped)
Fresh ginger - 2" piece (peeled and finely chopped)
Whole scallions - 3 nos (thinly sliced;white and green separated)
Frozen corn, peas, carrots - 1 1/3 cups
Eggs(large) - 4 nos (lightly beaten)
Cold cooked long-grain rice, white or jasmine rice, grains separated - 4 cups
Instructions:
1)Heat a tbsp of oil in a large heavy-bottomed non stick skillet on a high heat.
2)Add the chicken and cook, stirring occasionally, until lightly browned.
3)Add onions, salt and pepper.
4)Cook for 1 - 2 mins, until onion is fragrant.
5)Add the garlic, ginger and scallion whites and stir-fry, until fragrant, for about 30 secs.
6)Add the frozen vegetables.
7)Cook, until just defrosted, but still crisp.
8)Transfer contents of the skillet to a large bowl.
9)Heat 2 tbsp of oil in the same pan.
10)Add the eggs and season with salt and pepper.
11)Stir the eggs constantly and cook, until almost set, but still moist.
12)Transfer the egg to the bowl.
13)Heat up the remaining oil in the same pan.
14)Add rice and use a spoon to break up any clumps.
15)Add salt and pepper and stir-fry the rice to coat evenly with oil.
16)Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.
17)Stir the rice again, breaking up any new clumps.
18)Add the scallion greens.
19)Transfer to the bowl.
20)Stir all the ingredients together with the rice.
Plain vegetable oil- 1/3 cup
Chicken(diced) - 1/3 lb
or Meat(cooked, cubed or shredded) - 2 cups
Onion - 1 no (diced)
Salt - As reqd
Pepper - As reqd
Garlic pods - 3 nos (finely chopped)
Fresh ginger - 2" piece (peeled and finely chopped)
Whole scallions - 3 nos (thinly sliced;white and green separated)
Frozen corn, peas, carrots - 1 1/3 cups
Eggs(large) - 4 nos (lightly beaten)
Cold cooked long-grain rice, white or jasmine rice, grains separated - 4 cups
Instructions:
1)Heat a tbsp of oil in a large heavy-bottomed non stick skillet on a high heat.
2)Add the chicken and cook, stirring occasionally, until lightly browned.
3)Add onions, salt and pepper.
4)Cook for 1 - 2 mins, until onion is fragrant.
5)Add the garlic, ginger and scallion whites and stir-fry, until fragrant, for about 30 secs.
6)Add the frozen vegetables.
7)Cook, until just defrosted, but still crisp.
8)Transfer contents of the skillet to a large bowl.
9)Heat 2 tbsp of oil in the same pan.
10)Add the eggs and season with salt and pepper.
11)Stir the eggs constantly and cook, until almost set, but still moist.
12)Transfer the egg to the bowl.
13)Heat up the remaining oil in the same pan.
14)Add rice and use a spoon to break up any clumps.
15)Add salt and pepper and stir-fry the rice to coat evenly with oil.
16)Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.
17)Stir the rice again, breaking up any new clumps.
18)Add the scallion greens.
19)Transfer to the bowl.
20)Stir all the ingredients together with the rice.
egg biryani recipe
Ingredients:
• Basmati rice 2 cups
• Water 3-1/2 cups
• Eggs 6
• Onion (thin-sliced) 1
• Ginger paste 1 tsp.
• Garlic paste 1 tsp.
• Green chilli (thin-sliced) 2
• Cloves 2-3
• Black pepper 6-7
• Bay leaves 2
• Brown cardamom 1
• Green cardamom 2
• Red chilli powder 1 tsp.
• Coriander powder 1 tsp.
• Garam Masala Powder 1 tsp.
• Cinnamon sticks (thin) 3-4 (1/2 inch each)
• Cumin seeds 1 tsp.
• Vegetable oil 4 tbsp.
• Salt to taste
• Chopped coriander leaves
Instructions:
1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks,
cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat.
Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and
slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.
• Basmati rice 2 cups
• Water 3-1/2 cups
• Eggs 6
• Onion (thin-sliced) 1
• Ginger paste 1 tsp.
• Garlic paste 1 tsp.
• Green chilli (thin-sliced) 2
• Cloves 2-3
• Black pepper 6-7
• Bay leaves 2
• Brown cardamom 1
• Green cardamom 2
• Red chilli powder 1 tsp.
• Coriander powder 1 tsp.
• Garam Masala Powder 1 tsp.
• Cinnamon sticks (thin) 3-4 (1/2 inch each)
• Cumin seeds 1 tsp.
• Vegetable oil 4 tbsp.
• Salt to taste
• Chopped coriander leaves
Instructions:
1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks,
cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat.
Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and
slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.
vegetable bhath rice
Ingredients
• 1 onion, finely sliced
• 1 tomato, finely sliced
• 1/4 cup chopped mixed vegetables (French beans, carrots, potatoes, green peas)
• 1 cup rice
• 1 tbsp oil
• 2 cups water
• Grind to a paste:
• 1/4 " piece of ginger
• 4 pods of garlic
• few coriander leaves
• 2 to 3 green chillies
• 1 handful of fresh grated coconut
• 4 pcs cloves
• 1 small sized piece of cinnamon
Instructions
1. Wash rice and drain the water Take oil in a pressure pan,
2. add the onion, fry till golden and then add tomato.
3. Once cooked, add the ground masala and cook till oil floats on the top.
4. Now add the vegetables, fry for a few seconds. Add rice and water.
5. Add salt to taste and now close and cook for two whistles.
• 1 onion, finely sliced
• 1 tomato, finely sliced
• 1/4 cup chopped mixed vegetables (French beans, carrots, potatoes, green peas)
• 1 cup rice
• 1 tbsp oil
• 2 cups water
• Grind to a paste:
• 1/4 " piece of ginger
• 4 pods of garlic
• few coriander leaves
• 2 to 3 green chillies
• 1 handful of fresh grated coconut
• 4 pcs cloves
• 1 small sized piece of cinnamon
Instructions
1. Wash rice and drain the water Take oil in a pressure pan,
2. add the onion, fry till golden and then add tomato.
3. Once cooked, add the ground masala and cook till oil floats on the top.
4. Now add the vegetables, fry for a few seconds. Add rice and water.
5. Add salt to taste and now close and cook for two whistles.
karivepaku rice recipe
Ingredients
Karivepaku - 1 bowl
Boiled rice - 2 cups
Red Chilli - 4
Turmeric Powder - 1/4 spoon
Salt - to taste
Oil - 4 spoons
Mustered Seeds - 1 spoon
Ground Nuts - 1 spoon
Instructions
• Take boiled rice in to a plate, add some salt and mix it properly.
• After that take a pan and put oil and heat it, then add mustered seeds, ground nuts, coriander powder and red chilli, turmeric powder and curry leaves. fry it for 2 minutes and take it in a bowl and Let it cool and then grind it.
• After that take rice and mix with this paste. Garnish with fried curry leaves and ground nuts it looks nice to eat.
Karivepaku - 1 bowl
Boiled rice - 2 cups
Red Chilli - 4
Turmeric Powder - 1/4 spoon
Salt - to taste
Oil - 4 spoons
Mustered Seeds - 1 spoon
Ground Nuts - 1 spoon
Instructions
• Take boiled rice in to a plate, add some salt and mix it properly.
• After that take a pan and put oil and heat it, then add mustered seeds, ground nuts, coriander powder and red chilli, turmeric powder and curry leaves. fry it for 2 minutes and take it in a bowl and Let it cool and then grind it.
• After that take rice and mix with this paste. Garnish with fried curry leaves and ground nuts it looks nice to eat.
pongal recipe - Andhra style
Ingredients
Rice, Moong Dal, Ghee, Cashew nuts, Pepper, Cumin seeds, Salt.
Instructions
• Mix the rice and Green gram dal Cook in pressure cooker and keep it side.
• Now take a vessel and heat the ghee and add add pepper, cumin seeds, curry leaves and cashew nuts to it.
• Then add the cooked rice and dal , salt and mix it properly.
• Delicious pongali is ready to taste. Have it with any of your favourite chutney.
Rice, Moong Dal, Ghee, Cashew nuts, Pepper, Cumin seeds, Salt.
Instructions
• Mix the rice and Green gram dal Cook in pressure cooker and keep it side.
• Now take a vessel and heat the ghee and add add pepper, cumin seeds, curry leaves and cashew nuts to it.
• Then add the cooked rice and dal , salt and mix it properly.
• Delicious pongali is ready to taste. Have it with any of your favourite chutney.
peas masala biryani
Ingredients
* 1 cup Rice
* 1/2 Coconut
* 2 Green Chillies
* 1 small Ginger
* 1/2 cup Green Peas
* 2 tsp Oil
* 2 Cardamoms
* 4 Cloves
* 1 Cinnamon
* Salt to taste
* Coriander leaves
* Mustard seeds
Preparation
* First grind coconut (grated), ginger, cinnamon, cloves, green chillies, cardamom to a smooth paste by adding little water.
* In a pressure pan, add oil and add mustard seeds to the ground masala and saute well.
* Clean the rice in running water and add to the masala.
* Stir well for two minutes.
* Add the green peas, 2 1/4 cup water and salt.
* Close the pressure pan. Keep for 2 or 3 sounds.
* Remove from fire.
* When the pressure becomes normal, transfer the bath in a bowl and stir it.
* Garnish with coriander leaves.
* 1 cup Rice
* 1/2 Coconut
* 2 Green Chillies
* 1 small Ginger
* 1/2 cup Green Peas
* 2 tsp Oil
* 2 Cardamoms
* 4 Cloves
* 1 Cinnamon
* Salt to taste
* Coriander leaves
* Mustard seeds
Preparation
* First grind coconut (grated), ginger, cinnamon, cloves, green chillies, cardamom to a smooth paste by adding little water.
* In a pressure pan, add oil and add mustard seeds to the ground masala and saute well.
* Clean the rice in running water and add to the masala.
* Stir well for two minutes.
* Add the green peas, 2 1/4 cup water and salt.
* Close the pressure pan. Keep for 2 or 3 sounds.
* Remove from fire.
* When the pressure becomes normal, transfer the bath in a bowl and stir it.
* Garnish with coriander leaves.
schezwan rice recipe
Ingredients
* 5 table spoon oil
* 1/4 cup spring onion
* 1 cup very finely chopped carrot
* 1 cup finely chopped cabbage
* 1 cup finely chopped capsicum
* Salt to taste
* 2 tea spoon white vinegar
* 5 to 6 table spoon schezwan sauce
* 4 cups boiled basmati rice
* For garnishing:
* Finely chopped greens of spring onion
Preparation
* Finely chop vegetables and keep a side.
* Wash, soak and boil basmati rice.
* In a flat pan heat oil and add finely chopped spring onion, carrot, cabbage and capsicum. Cook for 2 minutes at slow flame,
* Add salt, vinegar and schezwan sauce to it and again cook for 2 minutes.
* At last add boiled rice and mix well carefully. Cook for 1 to 2 minutes.
* Garnish with finely chopped greens of spring onion.
* Delicious Schezwan Rice is ready to serve.
* 5 table spoon oil
* 1/4 cup spring onion
* 1 cup very finely chopped carrot
* 1 cup finely chopped cabbage
* 1 cup finely chopped capsicum
* Salt to taste
* 2 tea spoon white vinegar
* 5 to 6 table spoon schezwan sauce
* 4 cups boiled basmati rice
* For garnishing:
* Finely chopped greens of spring onion
Preparation
* Finely chop vegetables and keep a side.
* Wash, soak and boil basmati rice.
* In a flat pan heat oil and add finely chopped spring onion, carrot, cabbage and capsicum. Cook for 2 minutes at slow flame,
* Add salt, vinegar and schezwan sauce to it and again cook for 2 minutes.
* At last add boiled rice and mix well carefully. Cook for 1 to 2 minutes.
* Garnish with finely chopped greens of spring onion.
* Delicious Schezwan Rice is ready to serve.
vegetable pulao recipe
Ingredients :
2 cups Basmati rice
1/4 cup oil and ghee mixed (any oil)
2 small onions finely diced
2 cups vegetables cut into small pieces(carrot,beans,cauliflower and peas)
Bay leaves
Coriander Leaves
Description
• Soak the rice in cold water for about 30 mins. And keep it aside.
• Grind the tomatoes, Cloves, cinnamon stick, coriander leaves, green chilli, and grated coconut, and at last add fresh ginger & garlic paste.
• And now take a big pan and pour ghee let it heat , then add diced onions and fry till its turns golden brown.
• Then add the tomato mixture and fry for 2 minutes after that add vegetables stir it well till they are coated well with the gravy.
• After a couple of minutes add the rice and mix. And add 2 cups of water and salt and allow it to come to a boil before putting the lid on.
• Simmer the gas and let it cook for about 20 to 25 mins or until rice is done.
• For garnish you can use some bay leaves and coriander leaves. If you wish you can add some toasted cashews in the end.
TO MAKE GRAVY:
2 tomatoes, 3 cloves, garlic, 1/2" fresh ginger, 1/4" cinnamon stick,
bunch of coriander leaves, 1 green chillie,1/4 cup grated coconut.
2 cups Basmati rice
1/4 cup oil and ghee mixed (any oil)
2 small onions finely diced
2 cups vegetables cut into small pieces(carrot,beans,cauliflower and peas)
Bay leaves
Coriander Leaves
Description
• Soak the rice in cold water for about 30 mins. And keep it aside.
• Grind the tomatoes, Cloves, cinnamon stick, coriander leaves, green chilli, and grated coconut, and at last add fresh ginger & garlic paste.
• And now take a big pan and pour ghee let it heat , then add diced onions and fry till its turns golden brown.
• Then add the tomato mixture and fry for 2 minutes after that add vegetables stir it well till they are coated well with the gravy.
• After a couple of minutes add the rice and mix. And add 2 cups of water and salt and allow it to come to a boil before putting the lid on.
• Simmer the gas and let it cook for about 20 to 25 mins or until rice is done.
• For garnish you can use some bay leaves and coriander leaves. If you wish you can add some toasted cashews in the end.
TO MAKE GRAVY:
2 tomatoes, 3 cloves, garlic, 1/2" fresh ginger, 1/4" cinnamon stick,
bunch of coriander leaves, 1 green chillie,1/4 cup grated coconut.
tomato rice recipe
Ingredients
Basmathi Rice 2 cups
Tomatoes 4
Garlic Cloves 2
Garam Masala 1/2 tsp
Pulav Masala 2TSP
Butter 2TSP
Salt as per
Coriander Leaves for garnishing
Instructions
* Wash and cook rice adding enough salt and let it cool completely.
* Heat the butter and add sliced onion and fry till transparent.
* Then add garlic and fry until transparent.
* Now add chopped tomatoes along with all the rest of the masala ingredients
and keep frying until the tomatoes are properly cooked and become mushy.
* Mix the above with rice and garnish with coriander leaves.
Basmathi Rice 2 cups
Tomatoes 4
Garlic Cloves 2
Garam Masala 1/2 tsp
Pulav Masala 2TSP
Butter 2TSP
Salt as per
Coriander Leaves for garnishing
Instructions
* Wash and cook rice adding enough salt and let it cool completely.
* Heat the butter and add sliced onion and fry till transparent.
* Then add garlic and fry until transparent.
* Now add chopped tomatoes along with all the rest of the masala ingredients
and keep frying until the tomatoes are properly cooked and become mushy.
* Mix the above with rice and garnish with coriander leaves.
gunta ponganalu - nellore style
Ingredients:
• Dosa dough
• Onions - 2
• Green chillies - 3
• Fresh curry leaves - few
• Salt to taste
• Oil for frying.
Preparation:
• Finely chop onions, green chillies and curry leaves and add to the dosa dough.
• Add salt to taste and mix it well.
• Now in the mould add few drops of oil and heat it on a medium flame.
• Take a spoon full of dough and add it to the mould asshown above.
• Once they turn golden brown on one side with a knife turn them to the other side.
• Let them cook for a while and take them out into a plate.
• Serve them hot with peanuts chutney, podi, ghee and sambar for breakfast or as an evening snack.
• Dosa dough
• Onions - 2
• Green chillies - 3
• Fresh curry leaves - few
• Salt to taste
• Oil for frying.
Preparation:
• Finely chop onions, green chillies and curry leaves and add to the dosa dough.
• Add salt to taste and mix it well.
• Now in the mould add few drops of oil and heat it on a medium flame.
• Take a spoon full of dough and add it to the mould asshown above.
• Once they turn golden brown on one side with a knife turn them to the other side.
• Let them cook for a while and take them out into a plate.
• Serve them hot with peanuts chutney, podi, ghee and sambar for breakfast or as an evening snack.
Minumula chintapandu pachadi recipe (nellore special)
INGREDIENTS:
1/2 cup whole Black gram seeds (sabut urad dal/Minumulu)
1 Tsp Mustard seeds/Avalu
10 Dry Red chillys/yendumirapakayalu (as per taste)
1/2 Tsp fenugreek seeds or powder (Methi/Menthulu)
1/2 Tsp Asafoetida (Hing/inguva)
1 large lemon sized tamarind pulp (tastes good with only freshly made paste)
11/2 tbs oil
Salt to taste
1/2 tsp jaggery (Gud/bellam)
(You may use brown sugar instead of jaggery.)
Recice/Method:
Soak tamarind in warm water for about half an hour.
Roast urad dal with few drops oil until it turns red and set aside to cool.
Heat oil in a small pan: add mustard seeds, fenugeek seeds, red chillys, turn off heat when done, add hing and leave to cool. Grind along with jaggery/sugar and salt.
To the above mixture add tamarind and grind again.
Take half of urad dal, above ground mixture and grind coarsely.
Make sure urad dal is not completely mashed.
Add remaining urad dal and grind just by pressing the wipping button.
1/2 cup whole Black gram seeds (sabut urad dal/Minumulu)
1 Tsp Mustard seeds/Avalu
10 Dry Red chillys/yendumirapakayalu (as per taste)
1/2 Tsp fenugreek seeds or powder (Methi/Menthulu)
1/2 Tsp Asafoetida (Hing/inguva)
1 large lemon sized tamarind pulp (tastes good with only freshly made paste)
11/2 tbs oil
Salt to taste
1/2 tsp jaggery (Gud/bellam)
(You may use brown sugar instead of jaggery.)
Recice/Method:
Soak tamarind in warm water for about half an hour.
Roast urad dal with few drops oil until it turns red and set aside to cool.
Heat oil in a small pan: add mustard seeds, fenugeek seeds, red chillys, turn off heat when done, add hing and leave to cool. Grind along with jaggery/sugar and salt.
To the above mixture add tamarind and grind again.
Take half of urad dal, above ground mixture and grind coarsely.
Make sure urad dal is not completely mashed.
Add remaining urad dal and grind just by pressing the wipping button.
palak paneer recipe
Ingredients:
Spinach - 500 gms
Butter - 50 gms
Paneer - 100 gms
Cummin - 1 tsp
Garlic cloves - 2
Green chillies - 4 nos.
Salt to taste
Preparation:
Wash fresh spinach
Boil spinach and green chillies in half a cup of water. Allow it to cool down.
Grind spinach and chillies in a mixer to make a fine paste.
Cut paneer into 1cm cubes and fry it in fresh butter till they turn golden as shown in picture below.
Now get the seasoning ready by frying cummin and garlic in butter.
Add spinach paste, fried paneer and salt to taste to the above seasoning and mix them well.
Tasty palak paneer is ready to be served.
Spinach - 500 gms
Butter - 50 gms
Paneer - 100 gms
Cummin - 1 tsp
Garlic cloves - 2
Green chillies - 4 nos.
Salt to taste
Preparation:
Wash fresh spinach
Boil spinach and green chillies in half a cup of water. Allow it to cool down.
Grind spinach and chillies in a mixer to make a fine paste.
Cut paneer into 1cm cubes and fry it in fresh butter till they turn golden as shown in picture below.
Now get the seasoning ready by frying cummin and garlic in butter.
Add spinach paste, fried paneer and salt to taste to the above seasoning and mix them well.
Tasty palak paneer is ready to be served.
majjiga charu recipe
Ingredients:
Stirred yoghurt (Majjiga) - 1 bowl
Dried red chillies - 4 nos.
Bengal gram (Chana dal) - 1 spoon
Black gram (Urid dal) - 1 spoon
Fenugreek seeds (Menthi seeds) - 1 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Ginger - finely chopped as shown below.
Curry leaves - few
Onion - 1 small
Green chillies - 4 nos.
Oil - 1 spoon
Corriander leaves for garnishing
Preparation:
Heat some oil in a pan and add chana dal, urid dal, menthi seeds, cumin, mustard seeds, red chillies and fry them for few seconds till they start smelling good.
Now add curry leaves, finely chopped ginger and green chillies to the pan and fry them for few more seconds.
Add a pinch of turmeric powder and salt to taste and pour this in the stirred yoghurt as shown in the picture.
Now add finely chopped onion and corriander leaves to the yoghurt. Majjiga charu is ready.
Stirred yoghurt (Majjiga) - 1 bowl
Dried red chillies - 4 nos.
Bengal gram (Chana dal) - 1 spoon
Black gram (Urid dal) - 1 spoon
Fenugreek seeds (Menthi seeds) - 1 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Ginger - finely chopped as shown below.
Curry leaves - few
Onion - 1 small
Green chillies - 4 nos.
Oil - 1 spoon
Corriander leaves for garnishing
Preparation:
Heat some oil in a pan and add chana dal, urid dal, menthi seeds, cumin, mustard seeds, red chillies and fry them for few seconds till they start smelling good.
Now add curry leaves, finely chopped ginger and green chillies to the pan and fry them for few more seconds.
Add a pinch of turmeric powder and salt to taste and pour this in the stirred yoghurt as shown in the picture.
Now add finely chopped onion and corriander leaves to the yoghurt. Majjiga charu is ready.
mutton pulao recipe nellore style
Ingredients
Basmati rice :
½ kilo
Mutton : ½ kilo
Chilli Powder : 3 tsp
Onion : 3 ( cut into long slices )
Green chilli : 4 (slit into two )
Tomato : 5 ( cut into pieces)
Dalda, ghee : ½ cup
Lime : ½
Salt : as needed
Coconut : ½
Mutton : ½ kilo
Chilli Powder : 3 tsp
Onion : 3 ( cut into long slices )
Green chilli : 4 (slit into two )
Tomato : 5 ( cut into pieces)
Dalda, ghee : ½ cup
Lime : ½
Salt : as needed
Coconut : ½
To grind
Cashew :
10 ( grind separately )
Cinnamon : 3
Cloves : 3
Cardamom : 3
Mint leaves : 1 cup
Ginger : a small piece
Garlic : 5 pods
Cinnamon : 3
Cloves : 3
Cardamom : 3
Mint leaves : 1 cup
Ginger : a small piece
Garlic : 5 pods
Method
Grate, grind coconut and prepare thick coconut milk. Grind cashew separately.
Grind masala items.
Clean and cut the mutton pieces.
Add chilli powder, salt to the mutton and marinate for some time.
Cook the mutton and set aside.
Heat ghee and dalda in a thick vessel.
Add onion, green chilli, tomato and saute.
Add the ground masala, rice and stir.
Add 4 cups of water, coconut milk, ground cashew and boiled mutton.
Add salt, and when the rice is cooked, reduce the flame.
After a few minutes, add lime juice, coriander leaves, stir well and remove from stove.
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