Mirapakaya Bajji( Mirchi Bajji)

Mirapakaya Bajji

Ingredients :-
       Mirchi (mirapakayalu) - 12
       Besan - 1 cup
       Vaamu - 1 tsp
       Chilli powder - 1/2 tsp (adjust)
       Salt - to taste
       Baking soda - 1/4 tsp
       Oil - for deep fry
Preparation :-
       Take a pan and add oil to it for deep fry
       Heat the oil in medium flame
       Now take a large bowl and add besan, chilli powder, salt, vaam and baking soda

       Now add water to it little by little to make thick batter

       Do not add over water, because it does not stick to the mirchi
       Now clean the mirchi and slit them length wise and fill the mirchi with besan- vaam mixture

Process:-
       Take 1 mirchi, and dip it in batter and remove slowly from batter and dip it in oil
       Like this add mirchis one by one to the oil
       Fry them in medium flame until they get golden yellow colour
       Then switch off the flame and take bajji onto paper towel
       Then transfer them to the plate

       If you want add onions with lemon juice

Pongal (ven pongal)

Pongal (ven pongal)

Ingredients :-
      Rice - 2 cups
      Moong dal - 1/2 cup
      Salt - to taste
      Cashew nuts - handful
      Black pepper - 2 tsp
      Cumin (jeera) - 1tsp
      Ginger - 2'' piece
      Curry leaves - very few
      Turmeric powder - 1/4 tsp
      Oil - 3tsp
Preparation :-
      Take a cooker and add rice, moong dal
      Wash them with water and then add 1:4 ratio of water
      (1 cup rice :4cups water)
      Do not add extra water for moong dal
      Then add salt and turmeric powder and 1 tsp oil
      Let it cook on medium flame up to 3 whistles
      Cut the ginger into small pieces
      After 3 whistles switch off the flame and let it cool
      Then mash the rice moong dal to a fine paste
Process :-
      Now take a pan and add 2 tsp oil & let it heat
      Then add ginger pieces, cashew nuts, Jeera, Pepper,curry leaves one by one
      Let them fry in low flame, And switch off the flame
      Now add mashed rice moong dal paste
      Mix well and garnish with coriander

      It is best combination with sambar and coconut chutney
      It is best as a break fast :-)

Chicken fry

Chicken fry


Ingredients :-
       Chicken - 1/2 kg
       Ginger garlic paste - 11/2 tsp
       Red chilli powder - 1 tsp
       Salt - to taste
       Turmeric powder - 1/4 tsp
       Oil - for deep fry
       (for normal fry add onions & green chillies)
               (Oil - 3tsp)
               (Onion - 1 medium)
               (Green chillies - 6)  
Preparation :-
        For both normal fry & deep fry First thing is the marination
        Wash the chicken, make some creases on chicken pieces
        Take a bowl add chicken, turmeric powder, salt, chillie powder, ginger garlic paste one by one
        Keep aside for 30 min
Process :-
  For normal fry :-
        Take a pan and add 3 tsp oil, let it heat
        Then add green chillies , onion pieces
        Fry them until the colour changes to golden brown 
        Then add marinated chicken & cook for 10 min on medium flame
        Do not cover with lid, becausechicken looses water 
        Stir in between, cook until the gravy becomes thick, disappearence of raw smell from chicken
        Finally add coriander  leaves for garnishing
  For deep fry :-
        Take a pan add oil to it for deep fry
        Let the oil heat in medium flame
        Once the oil heated, add chicken pieces one by one
        Let them fry until they are cook well
        Do not over fry them, they become crispy, and they will be like pakoda
        Switch off the flame, take them onto the paper towel
        Then transfer them into plate

        :-)

Chikki (verusenaga atchu)

Chikki
Ingredients :-
       Ground nuts - 3 cups
       Jaggary (bellam) - 11/2cups
       Sugar - 1 cup
       Water - 25ml

Preparations :-
       Grate the jaggary into small pieces
       Roast the ground nuts in medium flame
       Let them cool
       Remove the outer layer of ground nuts by pressing them hardly in between hands
       Otherwise place them in a cloth & press hardly with hands & blow air through them

Process :-
       Take a heavy bottomed pan add sugar, water, jaggary one by one
       Turn on the flame to medium
       Stir continuously until you get needed texture
       Check in between by pouring some syrup in cold water
       The texture of syrup must be rocky while it is in water
       Once you get the texture, switch off the flame & add roasted ground nuts
       Mix well  fastly otherwise it becomes thick stick to the pan
       Then pour it on foil or plastic cover which is covered by oil
       Press on it with small bowl, which is also covered by oil at bottom surface
       Make creases with knife while it is hot

Sponge cake

Sponge cake

Ingredients :-
     Eggs - 6
     All purpose flour - 1 cup
     Sugar - 1cup
     Baking powder -1/2 tsp
Preparation :-
     Separate the egg yolks & whites
     Whip the whites and yolks separately by adding sugar
     Grease the baking tray with butter & some flour

     preheat the oven at 350  °F  or level 4
Process :-
     Then mix yolk mixture & white mixture by folding method
     Do not over mix the mixture
     Then add the flour and mix it well by folding method

     Transfer the mixture into baking tray
     Place the baking tray in oven for 30 min
     check the cake with tooth pick
     stop the oven after completion of baking

Kulfi

Kulfi :-


Ingredients :-
    Condensed milk - 2 cups
    Sugar - 2/3 cups
    Corn flour - 1 tsp
    Nuts  - your choice
    Bread  -1 slice
    Cardamom powder - a pinch
Preparation :-
    If you don't have condensed  milk take 4 cups of whole milk boiled until it becomes 2 cups
    Remove the sides of bread and cut into pieces
    Mix the bread pieces and corn flour in blender by adding some milk
Process :-
    Boil the milk and add sugar
    Allow it boil Then add  bread -corn flour mixture to the boiled milk
    Allow the mixture to boil
    With in 10 min the mixture becomes thick
    Now add nuts and cardamom powder
    Switch off the flame
    Let it cool to room temp
    Transfer it to kulfi moulds and place them in freezer for 6 hours

After 6 hours kulfi is ready

Chekkalu

Chekkalu :- 
Ingredients :-

     Wheat flour - 1 cup
     Salt  - 1/2 tsp
     Chilli powder - 1/2 tsp
     Peppar powder 1/4 tsp ( optional )
     Oil - 1 tsp

Preparation :-

    Mix all dry ingredients well
    Make a thick dough by adding water little by little
    Make sure the  salt & chilli powder
    Heat the oil for deep fry

Process :-

    Divide the dough into small balls
    Make each ball into chapathi
    Cut the chapathi into small parts of desired shape by using knife
    Fry these bits in oil until golden brown on both sides
    Keep stirring in between , other wise they may get brown colour & taste may vary
    Take them out of oil when they are golden brown

    This is best combination for tea or coffee as a snack

Janthikalu

Janthikalu :-
         
Ingredients :-
    Rice flour  - 4 cups
    Besan - 1 cup
    Ajwain ( vamu) -2 tsp
    Chilli  powder -to taste
    Salt  - to taste
    Oil - 1 tsp
Preparations :- 
    Mix above all ingredients in a large bowl
    Make sure the salt & chilli powder
   Then make dough by adding water little by little
    Heat the oil for deep fry
Process :-
   Take jantikalu press and fill it with dough
   press the dough with jantikalu press and let it fry
   fry till colour changes to golden yellow
   take them out of oil and lay them on tissue paper
 

  This is the best combination for tea or coffee as a evening snack :-)

Fruit custard

Fruit Custard :-

  Ingredients :-
      Milk - 500ml
     Custard powder - 2tsp
     Sugar - 80gm
Preparation :-
    mix custard powder with 4tsp milk before adding it to total milk to avoid lumps

Process :-
     Take a pan add milk and boil the milk

     Then add milk custard powder mixture
     Allow it to boil

    Then add sugar
    Now the milk starts thickening
    Now add cashew nuts, and boil it for 2 more min
    Now switch off the flame , allow it to cool up to room temp

    Now add fruits of your choice

      Sprinkle some dry fruits powder of your choice
      Place this fridge, serve it
      Don't over freeze it

NOTE :- don't add Watermelon because it oozes water
              So the nature of custard will be spoiled

Veg Biryani

INGREDIENTS:-

    Potatos
    Green peas
    Beans
    Carrots
    Corns
    Lima beans
    Tomatos
    Onions
    Green chillies(according to your taste)
    Rice
    Elachi (3)
    Cloves(4)
    Cinnamomum stick(1")
    Bay leaf(1)
    oil  (for veg frying)
    Ginger garlic paste

PREPARATION:-

    Cut all the vegetables of  your wish
    Take a heavy bottomed vessel, add some oil.
    Let it heat.
    Then add elachi, cloves, cinnamomum stick, bay leaf.
    Fry for half minute and then add ginger garlic paste.
    Fry well until raw smell goes off.
    Then add sliced onions, green chillies.
    Fry them untill onions turns into light brown.
    And then add all the veg (desired quantity)
    Fry them until they turn into soft
    Then add 3cups of rice, fry for 2 mins
    Then add double quantity of water to rice
    Pressure cook the rice upto 3 whishles.

Pasta Suace

Ingredients :-

     Oil - 1 tsp
     Butter - 1 tsp
     Onion - 1 small
     Garlic - 1'' piece
     Oregano leaves - few (dry)
     Salt - to taste
     Tomato - 2
     Sugar - to taste 
     Milk - 1/2 cup
Process:-
     
     Heat Oil and butter,add the Onion, garlic and chopped oregano leaves (vaamu)

      Add Salt. Add tomato paste, puree and juice.
     Cook for 5 mins, Add sugar - cook for 10 mins.
     Bring to sauce consistency. Should not be too thick or too thin.
     Add milk - simmer for 5 mins.

Prawns curry

Prawns curry :-

Ingredients :-
      Prawns -500gms
      Onions - 6 medium
      Green chillies - 7
      Chillie powder - 2tsp
      Turmeric powder - 1 tsp
      Salt - to taste
      Oil - 3tsp
      Coriander leaves - handful
      Curry leaves - 2 stems

For masala :-
       Poppy seeds - 2tsp
       Cloves - 6
       Cardamom - 3
       Cinnamom stick - small piece
       Coriander seeds - 2tsp
       Cashew nuts - 3tsp
       Ginger - 1" piece
       Garlic - 3 pods

Preparations :-
       Grind all spices into paste
       Take prawns into a bowl &wash thorowly with water & pinch of turmeric powder
       Add ground paste to prawns along with chilli powder ,turmeric powder, &salt
       Set aside for 20 mins

Process :-
       Heat oil in kadai, add green chillies, onions & curry leaves
       Fry till onions become translusent & soft
       Add prawns which are marinated
       Cook for 5-8 mins by placing the lid at low flame
       Remove lid & add 2 cups of water, place the lid on top it
       Allow it to cook
       Now add salt if not sufficient
       Once the prawns turns smooth, rise the flame cook until gravy becomes thick
       Finally switch off the flame & add coriander leaves
      

     It is best combination for rice & chapathi

Karivepaku podi

Ingredients:-

       Curry leaves  - dried 2 cups

       Senaga pappu (channa dal) -  4 tbsp
       Minappa pappu (udad dal) - 2 tbsp
       Cumin seeds - 1 tbsp
       Coriander seeds - 1 tbsp
       Dried red chillis - 6-7
       Tamarind  -1 small size of a lemon
       Salt - to taste
       Oil - 2 tbsp

Method :-
       Take 1 tbsp of oil in a kadai,add channa dal and udad dal,fry until both changes colour
       Don't over fry
       Remove from the kadai and keep aside.
       In the same oil add coriender seeds and jeera.
       Toss them till they are brown in colour. Remove it and keep aside.
       In the same kadai take the remaining oil and fry red chillies for 2-3 minutes.Keep aside.
       Add curry leaves and roast till the leaves are crispy.Let all the ingredients cool.
       Once cool,grind both the dals until coarse,followed by cumin and coriander seeds.
       Add tamarind and red chillies and grind again.
       Lastly add curry leaves and salt and grind into smooth powder.
       Serve it with hot rice,dosa or idly.

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Dhaniyala Podi

Ingredients :-

       Dhaniyalu (Coriander seeds) - 1 cup
       Garlic Cloves - 4
       Red Chillies - 6 to 8
       Cumin seeds - 1 tsp
       Salt - as required

Process :-
       Take a pan and dry roast the coriander seeds.
       Transfer them onto a plate and in the same pan dry roast the red chillies and cumin seeds.
       When cooled grind all the ingredients in a mixer grinder into a coarse powder.
       Best combination for rice, idly, dosa

Nuvvu Podi

Nuvvu podi

Ingredients :-

        Sesame seeds - 100 gm

        Cumin seeds - 2tsp

        Salt - as per taste

        Red chillies - 10

       

Process :-

        Heat the pan and roast the sesame seeds without oil

        Stir continuously on slow flame

        Fry until they get golden brown colour & check for rawness

        When they get cooked, remove from flame &spread them on a plate

        Now fry the red chillies & cumin seeds separately until they get aroma

        Take the mixie jar & add roasted cumin seeds and grind them to fine powder

        Now add sesame seeds to the jar and grind them by using pulse button

        Don't over mix them because they oozes oil And powder becomes oily

        Store in a air tight jar

        Roasting is the main part to get nice powder

        Best combination for rice & idly

Verusenaga pappu Podi

Verusenaga pappu podi 

Ingredients :-

       Ground nuts - 2 cups

       Jeera - 5tsp

       Red chillies - 12

       Salt - as per taste

       Garlic - 6 (optional)

Preparation :-

       Roast the ground nuts in medium flame

       Remove the outer layer by pressing them in between hands

       Other wise you can use the outer layer also

       Roast the red chillies and jeera until aroma comes

Process :-

       Take mixie and add jeera, red chillies

       Make fine powder and then add ground nuts

       Make fine powder carefully by pulse method

       Finally add garlic pods

Mamidikaya pulihora (Mango Rice)

Mango Rice :-

Ingredients :-

        Mango - 1

        cooked rice - 3 cups

        Salt - to taste

        

For tempering :- (Thalimpu)

        Oil - 4tsp

        Ground nuts - 4tsp

        Urad dal (black gram) - 2tsp

        Channa dal - 2tsp

        Mustard - 1tsp

        Jeera - 1tsp

        Green chillies - 4

        Ginger - 1'' piece

        Red chillies (dry)  - 3

        Turmeric powder - pinch

        Curry leaves - few

Preparation :-

        Peel the mango & grate it

        Cut the ginger into small pieces by removing the outer layer

Process :-

        Take the cooked rice in a bowl and add grated mango

        Mix gently with your fingers

        Now prepare the tempering (Thalimpu)

        Add oil to the pan & heat it in medium flame

        Now add all ingredients one by one in the above order

        Don't over fry them & because it is the base

        Once it was done, switch off the flame

        Now mix the tempering with rice- mango mixture

        Finally add the salt and adjust it to your taste

        :-)

Prawns Dum Biryani

Prawns dum biryani                                            
Ingrediants :-
        Prawns for 2 members -1/2 kg
        Onions - 3
       Ginger garlic paste - 100g.
       Green chillies - 8
       Cloves - 8
       Elachi - 3
       Cinnamom stick -1''
       Fresh coconut - 1/2
       Garam masala - 11/2 tsp
       Basumathi rice - 3/4kg
       Salt and Red chilli powder - according to taste.
    First prepare the gravy.


Gravy Preparation :-
       Take two spoons of gee and fry the4 cloves, 1elachi, 1/2''cinnamom stick
       Cut the onions into slices
       Add the onion slices to get brownish and then add garlic and ginger paste.
       Add prawns and little  bit haldhi...
       Prepare the coconut milk (graind the coconut and filter the milk).
       Add this milk to the curry and then add mirchi powder and salt and  masala .
       Wait for 5 min and then switch off the gas and take aside.

Prepare Rice :-
       Now take the basmathi rice and add remaining 4 cloves and 2 elachi and 1/2 cinnamom stick
       Add 1:3 water to that and put it on the gas. (1glass rice : 3 glass water.)
       Add 1 tsp ghee and little bit salt to that while keeping on the stove.
       Now take care , it should be half boiled
       Check and then remove the excess water and the keep aside.

Prepare Biryani :-
       Now take the big vessel and pour the 2 tsp gee and keep the flame in low.
       Now take half boiled rice and prepare one thin layer in the vessel.
       Prepare 2nd layer with prawns gravy.
       Repeat the step, until unless complete the rice and curry
      Cover with plate and then wait for 5-10 min.
      Mean while cut the coriender and garnish on top of the rice.

Hyderabadi Chicken Dum Biryani

Dum Biryani


Ingredients :-
       Chicken (with bone) : 3/4 kg (washed )
       Onions : 2 (cut lengthwise) (fried deeply)
       Oil : 1/4 cup
       Ghee : 2tbsp
       Basmati Rice : 3 cups (washed and soaked for about 20 minutes)
       Coriander Leaves : 1/4 cup
       Mint Leaves : 1/4 cup
       Bay leaves : 1
       Cloves : 2
       Shah jeera or black cumin : 2 tsp
       Saffron : 1 tsp

Marinade mix :-
      Green Chilies : 5-6 (according to your spice level) (finely chopped)
      Ginger & garlic Paste : 2 tbsp
      Turmeric powder : 1/4 tsp
      Coriander Powder : 1 tbsp
      Salt : required to taste
      Yogurt : 1/2 cup
      Shah jeera or Black cumin seeds : 2 tsp
      Red chili powder : 2 tsp
      Lime juice : 2 tbsp

To garnish :-
     Coriander Leaves : 1/4 cup (chopped finely)
     Mint Leaves :1/2 cup (Chopped Finely )
     Whole Black Pepper / Peppercorns : 7-8
     Bay leaves : 2
     Cloves : 3
     Cinnamon Sticks : 1″
     Green cardamom - 3

Preparation :-
       Wash and soak the basmati rice for 20 minutes.

       Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp and dark brown

       Wash the cut chicken and drain them and kept it aside.
       Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder and finely add the mint leaves, coriander leaves into ground mixture and again pulse it for 2 sec to make a coarse paste.
       Now add the ground mixture with the washed chicken and add the remaining marinade mix and some fried onions into them.
       Mix it all together and let it sit for 30 minutes.

       Boil the water in a heavy bottomed wide vessel and when it comes to a full boil, add some oil, ghee, shah jeera, bay leaves (1), cloves (2), cinnamon ( 1/4 ” ).

       When the water comes to full boil add the soaked rice and just cook the rice in high heat for 3 -4 minutes and check the rice it should be half cooked (50% cooked).

       Now carefully drain the rice and keep them aside (make sure it’s only half cooked, don’t over cook it)

       Add the saffron in a 3tbsp of hot water and mix it well.
       Heat the same heavy bottomed vessel add some oil, ghee and spread the marinated chicken at the bottom.

       Now add the cooked (half) rice on top of the chicken, spread some fried onions, remaining mint leaves, coriander leaves on top of the rice.

       Finally pour the saffron water on top of it.

       You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel.
        Here I’ve used kitchen towel and put the tight lid on top of it.

        Cook on high heat for 2 – 3 minutes till you see water drops inside the lid.  
        Now completely reduce the heat into medium flame and remove the biryani vessel.
        Now place a flat heavy bottomed non-stick pan on the heat and allow it to heat. (this will make sure the bottom part doesn’t burn)

        After that on top of it place the biryani vessel and cook for 30 -35 minutes. (or you can cook the biryani in low heat for 40 minutes)
        You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now.
        Now turn it off the heat and remove the vessel.
        Slowly remove the lid and kitchen towel and you will see beautifully cooked dum biryani ready for you.

Serve it hot :-)

RIDGE GOURD - EGG CURRY (GAME RESULT)

Beerakaya egg curry

Ingredients :-
      Ridge gourd pieces - 1.5 cup of peeled and finely chopped 
      Oil -  3 tsp 
      Jeera - 1/2 tsp 
      Mustard  -  1/2 tsp 
      Curry leaves -  few  
      Medium onion -  1 finely chopped 
      Turmeric powder -  1/2 tsp 
      Ginger garlic paste -  1 tsp  
      Red chilli powder (adjust) -  1 tsp 
      Salt - as per taste
      Eggs - 2 beaten
      Whole garam masala powder -  1/2 tsp 
      Coriander leaves - finely chopped for garnish
Process :-
       Heat oil, add jeera and mustards, let them pop. 
       Add onions and curry leaves, fry till transparent on medium or low heat.
       Reduce heat to low, add turmeric and ginger garlic paste, fry until raw smell disappear
       Add chopped ridgegourd pieces and mix well
       Stir in between, until they are soft
       Add red chilli powder and salt, mix well , let it cook for 2-4 min
       Add beaten eggs and garam masala to above mixture, mix slowly,
       Cook for 5-10 min on covering the lid 
       Remove the lid, mix well,  and switch off the flame
       Garnish with fresh coriander leaves 

       It is the best combination for white rice, chapathi