As i told earlier, i prepare myself multigrain flours using barley,quinoa,pearl millet,oats and vice versa, last time when i prepared barley flour myself, there were some finely grounded barley meal which was sitting silently since few days in pantry to be cooked as anything.. Finally i prepared this wonderful looking, colourful pudding with those leftover over barley meal along cooked beets and condensed milk..Needless to say this pudding tastes super fabulous,yummy,healthy and simply catchy..We enjoyed having this delicious pudding warm, loved it..My teddies named this pudding as rose pudding, very perfect name na!...

Ingredients:

• 1/2cup Barleymeal or 1/4cup Whole barley
• 1cup Beets (cooked &chopped)
• 2cups Milk
• 1/2cup Condensed milk
• 1/2tsp Cardamom powder
• 1tbsp Ghee
• Few almond flakes

Method:
Cook the barley meal with milk until they get cooked completely,meanwhile grind the cooked beets along with the condensed milk as fine paste..Add the grounded paste to the cooking barleymeal, cook for few seconds, finally add the ghee,cardamom powder and put off the stove..

Serve warm topped with almond flakes..Enjoy..

Source : Priya's Easy N Tasty Recipes

Cant believe its already our last day of blogging marathon, its gonna be three weeks am running blogging marathon with my other buddies with three different themes, needless to say you guys would have already noticed that i couldnt stop posting sweets throughout this week as i choosed Indian sweets as theme for this week of blogging marathon...Thanks to Srivalli, i enjoyed running three weeks of blogging marathon thoroughly..

Most of us know that i love wholegrains very much, after oats and barley my favourite whole grains are quinoa, i tried making many bakes and fusion dishes using this wonderful grains.. I wanted to make some laddoos with this grain since a long that too as a quick and easy laddoos which goes for easy breezy preparation, finally tried them yesterday by combining quinoa and yellow cornmeal together, these quick laddoos turned out super delicious, if you like rava laddoos you will definitely love this cute looking quinoa and cornmeal laddoos surely...I couldnt stop munching this beauties,yep they were quite addictive and delicious..Am so happy to see these quinoa laddoos vanished within few hours...I went for a coarse powder of quinoa for making this laddoos if you want to make smooth laddoos, just grind them more or else sieve the grounded powder..Watever this laddoos are our recent family favourite..

Ingredients:

• 1/2cup Quinoa
• 1/2cup Cornmeal
• 1cup Sugar
• 3nos Cardamoms
• Few cashew nuts
• 2tbsp Ghee
• Milk (as per need)

Method:
Roast the quinoa & cornmeal separately for few minutes in a warm pan until a nice aroma comes out...Grind the roasted quinoa,cornmeal,cardamoms,sugar together as a fine or bit coarse powder,meanwhile heat the ghee and roast the cashew nuts until its turns golden brown, add the grounded powder to the hot ghee and nuts,springle the milk as per need and make medium sized balls from this mixture..Store it in a air tightened box..

Enjoy!

Source: Priya's Easy N Tasty Recipes

I'm not so fond of greens but like to have once in a while. Moreover , here in US, we don't get variety of greens as we get in India. I've already posted one recipe for keerai kadaiyal with minimum ingredients . Long time back while we ( me n Savi )were chatting ( mostly about food ) ,I'm told abt her mom's recipe using tomato and tamarind juice. I've never used these ingredients in kadaiyal and so immediately tried her recipe, this time using mustard greens. Really tasted awesome , never thought mustard greens would be this much yummy when done right with the right ingredients.... I really relished a lot..

Source : Savitha's Mom

Ingredients :

Spinach / any greens -- a bunch
Green chillies -- 2 nos. (acc to taste)
Tamarind juice (diluted) -- 1/4 cup
Tomato -- 1/2 no. (chopped)
Garlic cloves -- 2 cloves

Seasoning :

Oil -- 1 tsp
Dry red chillies -- 1 no, broken
Vadagam (kuzhambu vadagam ) -- a handful
Else use Mustard seeds -- 1/2 tsp , Cumin seeds -- 1/2 tsp

Method :

• Chop the spinach and add all the other ingredients. Mix well. Cover the pot and cook until it's done. ( might take 5 to 6 minutes)
• Blend the boiled greens using a hand blender to a semi -coarse paste using hand blender / mixie.
• Heat a pan seperately with the oil and do the seasoning with vadagam / ( if using )Mustard seeds n cumin seeds and with broken dry red chillies. Transfer to the mashed greens and mix well. U may also grind the greens after the seasoning part, I like grinding the seasoned vadagam in keerai kadaiyal..very flavourful..
• Njoy with hot steaming rice with a tsp of ghee drizzled on top..

Sending this to BOOKMARKED EVENT by Priya n Aipi

Happy eating guys,
Shanavi

Source: Kitchen Secrets

Nannari is a Summer Special herb from Nature. It Cools down the body heat. There are Plenty of Good things about this herb. It Reduces Pitta dosha from Your body. To Sum up, its best to have during Summer, as it avoids de-hydration. Nannari Syrup is available at all stores, i remember seeing it on Nilgris dept.store. I could have bought one bottle, but the challenge for the food blogger is to try it out, isnt it. Hubby got some Nannari root from Naatu Marunthu Kadai. Googling helped me to land on Jayasree's Recipe. i also referred few other recipe and tried it out.

Recipe for Nannari Syrup:

Ingredients:

• Nannari Root - 50 gms
• Water - 2 cups + 1 cup
• Jaggery / Vellam - 150 gms
  

Method:

Take a Stone Mortar and Pestle. Crush the roots with Pestle twice or thrice, the root will loosen up and you have to remove the inner part (white part) of the root.

After Removing, Take the roots in your mixie jar and grind them just for a second. its just to break the roots into small pieces.

Boil 2 cups of Water in a vessel, remove from flame and instantly add the grinded roots and close the vessel with its lid. Leave the Vessel un disturbed for 5 - 6 hours. dont open in between, as you may release the steam. Let the Roots infuse Water

After 6 hours, Strain the roots away. strain with a muslin cloth. Keep the water aside.

Add 1 cup of water to a Pan, Add Jaggery and melt the jaggery and filter it. now heat the filtered jaggery water. slowly add the root infused water to the jagger water and let it boil.

Boil for about 10 minutes in slow flame till they reach single string consistency. remove from flame and let the Nannari Syrup Cool Down.

Store the Nannari Syrup in a Sterlised Bottle and you can keep it in fridge and use it.

How to Use Nannari Syrup:

* You can make Nannari Sarbath
* You can mix the Syrup with Tender Coconut Water
* You can mix with Milk
* You can prepare Jigarthanda

Recipe for Nannari Sarbath

Ingredients:

• Lemon - 1
• Nannari Syrup - 3 tbsp's
• Chilled Water - 1 Cup
  

Method:

Extract Juice from the Lemon and mix with Water and add Nannari Syrup to and Mix well. Serve chilled. its better to take this sarbath in empty stomach.

Notes:

* The Roots can be put in Clay Pot of Drinking Water.
* With this Root, kuzhambu can also be prepared.
* Nannari leaves can be used for making thuvaiyal.

Soure about Nannari - My Domestic Helper. I Tell you what, She is Wikipedia for me and also the best Naturopathy doctor. to be noted, she never stepped school.

Nowdays, pravin badly need something to munch something when he back home from office. That too when he is little early, I need to do something little heavy & quick snacks. Yesterday, I had some leftover sweet tamarind chutney & tortilla chips. Finally, both the combination with some more ingredients turned out to be a delicious chaat for evening. Addition of mint chutney will add more flavour & taste to the chaat. Perfect snack for evenings.

Ingredients :

1. Tortilla chips - 1 cup (randomly broken)
2. Curd - 1/4 cup
3. Sweet tamarind chutney to taste
4. Green chutney to taste
5. Finely chopped onion - 1 small sized
6. Chopped tomato - 1 small sized
7. Boiled potato cubes - 1 small sized
8. Boiled chick peas - 1 tbsp (optional)
9. Chat masala to sprinkle
10. Dry mango powder to sprinkle
11. Sev to garnish
12. Corriander leaves to garnish

Method :

1. In a serving plate, arrange the broken tortilla pieces.

2. Sprinkle onion, tomato, potato & chick peas first.

3. Then sprinkle some lassi, tamarind chutney, chaat masala & dry mango powder.

4. Finally, garnish it with corriander leaves & sev before serving.

Happy eating :)

Source: Cooking With Swapna

Steamed Rice Rotti.

Leftover rice or steamed plain rice is kneaded into soft dough along with rice flour. Onion, cilantro and spices are also added to the leftover rice mixture and spread it on a flat pan into somewhat thin rotti. Cook the leftover rice rotti till it turns golden brown and serve it with any pickle of your choice.
Makes: around 2 Steamed Rice Rotti.

Ingredients:

• Leftover Rice or Steamed Rice 2 Cups
• Rice Flour 4 – 6 Tbsps
• Onion 1
• Green Chiles 1 – 2
• Cilantro a Handful of Leaves
• Salt to Taste
• Lemon Juice 1 Tbsp

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Remove stems, wash and finely chop the green chiles.

Warm up the rice for a minute if necessary.
In a mixing bowl, add leftover rice, rice flour and salt.
Knead the mixture well into a soft dough.
Add a few splashes of water if necessary to wet the rice flour.
Add the chopped onion, green chiles, cilantro leaves and lemon juice to the dough and knead again.
Divide the dough into two portions.

Heat a flat pan on medium heat.
Place one portion of the rice mixture on the pan and spread it with wet finger into somewhat thin rotti.
Pour around quarter teaspoon of oil around the spread rice rotti.
Cook till the bottom turns golden brown and turn on other side.
Cook again for couple of minutes and remove from heat.
Repeat the same with remaining portion of the rice mixture.
Serve steamed rice rotti with any pickle of your choice.
Notes: Make sure to knead the leftover rice mixture well.

Source : Talimpu

It has been ages i prepared dishes with raw papaya, last weekend i got a wonderful opportunity to pick some fresh raw papaya from Indian grocery...Back home, i peeled their skin and freezed some papaya chunks in freezer for further uses, also i prepared this super quick,healthy and easy breezy kootu with raw papaya and methi leaves, we enjoyed this thick and delicious kootu with hot steaming rice and spicy potato roast...I prepared this healthy kootu with a wonderful spicy powder using some flax seeds and oats with usual spices, which turned out this yummy kootu more healthier and i completely skipped the coconut which i usually add in most of my kootu recipes...I prepared this healthy kootu through pressure cooker which helped a lot for quick cooking and this dish gets ready in less than 20minutes, a quick and healthy kootu to enjoy without any guilt...

Ingredients:

• 1/2cup Toordal
• 1/4cup Channadal
• 1no Onion (chopped)
• 1no Tomato (chopped)
• 1tsp Ginger (grated)
• 2cups Raw papaya (chopped)
• 1/4cup Methi leaves (frozen)
• 1/4tsp Turmeric powder
• Salt
• Oil
• 1tsp Mustard seeds+Urad dal
• 2nos Dry red chillies
• Few curry leaves

To roast & grind:

• 2tbsp Coriander seeds
• 1/2tsp Fenugreek seeds
• 4nos Dry red chillies
• 1/4tsp Asafoetida powder
• 1tbsp Toordal
• 1tsp Flax seeds
• 2tbsp Rolled oats

Method:

Dry roast all the spices, rolled oats one by one and grind as fine powder,keep aside..Heat enough oil in a pressure cooker,add the chopped onions,chopped tomatoes,grated ginger,saute everything until the veggies get well cooked..Meanwhile wash the toordal,channadal together and keep aside..

Add the chopped raw papaya to the cooking veggies, saute until the veggies gets partially cooked, add the methi leaves and cook for few seconds...now add the washed dals with turmeric powder and salt,add enough water and cook for three whistles..

Once the steam get released, add enough freshly grounded spice powder to the cooked veggies-dal mixture, bring everything to boil..Meanwhile heat enough oil in a pan, fry the mustard seeds,urad dal,dry red chillies,curry leaves until they turns brown, add this tempered spices to cooked kootu and put off the stove..

Source: Priya's Easy N Tasty Recipes

Curry leaves are highly valued as a seasonings in the Indian cooking. My mother always insist me to have the curry leaves along with the dish as it gots its own medical values. And this kind of thuviyal is the best way to serve the kids & people of all ages. It taste great with rice & idlies too.

Ingredients :

1. Curry leaves - 1 cup
2. Grated coconut - 1/2 cup
3. Urad dal - 1 tbsp
4. Tamarind pulp - 1 tsp
5. Salt to taste
6. Red chillies to spice (arround 3 to 4)
7. A pinch of hing
8. Oil - 1 tbsp

Method :

1. Heat oil in the pan, add urad dal, hing, red chillies and curry leaves. Saute till little crispy.

2. Add grated coconut & fry it for a min till light brown in color. Allow it to cool.

3. Grind the coconut mixuture along with the tamarind & salt to taste to smooth paste.

Serve it with rice.

Sourece: Cooking With Swapna

GORUCHIKKUDU/GUVAR BEANS CURRY

Goruchikkudu Curry:
Prep time : 15mts
Cooking time : 20mts
Serves : 3
Cuisine : Andhra


Ingredients:

• 1 lb Guvar beans (chop them into 1 inch size pieces)
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustards
• few curry leaves
• 1 medium onion, chopped
• 5 green chillies (adjust, slit them length wise)
• 1 tsp turmeric powder
• 1 tsp ginger garlic paste
• 2 medium ripe tomatoes, chopped
• salt to taste
• 3 tbsp finely chopped coriander leaves for garnish

Method:
1. Chop beans into 1 inch size pieces, boil them in hot water for 10 minutes or till slightly tender and drain them and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter on low heat.

3. Add curry leaves, green chillies and chopped onions, saute till transparent on low heat.

4. Add turmeric powder and ginger garlic paste, fry for few seconds. Add boiled guvar beans , mix, covered, stirring between, cook for 5 minutes.

5. Add chopped tomatoes and salt, mix well, covered, stirring between, cook for more 10 minutes or till done.


6. Add finely chopped coriander leaves and turn off the heat.

7. Goes very well with white rice and also with chapati.

రవ్వ రసగుల్లాలు

కావలసినవి:

• బొంబాయి రవ్వ - రెండు కప్పులు,
• పాలు - మూడు కప్పులు,
• పంచదార - ఒకటిన్నర కప్పు,
• నూనె - సరిపడా. ravaa rasgulla

తయారు చేయు విధానం:

ముందుగా ఒక పాత్రలో పాలు పోసి మరిగించుకోవాలి. తరువాత అందులో బొంబాయి రవ్వ వేసి ఉండలు కట్టకుండా కలుపుతూ ఉండాలి. మిశ్రమం బాగా చిక్కగా అయ్యే వరకు ఉడికించుకోవాలి. ఈ మిశ్రమం చల్లారిన తరువాత చిన్న చిన్న ఉండల మాదిరిగా చేసుకోవాలి. తరువాత వీటిని నూనెలో వేసి ఫ్రై చేసుకోవాలి. మరొక పాత్రలో నీళ్లుపోసి తగినంత పంచదార వేసి పాకం పట్టాలి. నూనెలో ఫ్రై చేసి పెట్టుకున్న ఉండలను ఈ పాకంలో వేసి పదిహేను నిమిషాల పాటు ఉంచి తీసుకోవాలి.

Ingradients:

• 1 pack shrimp[Medium size, approx 80-100]
• 2 spoons Ginger garlic paste
• 1 mini spoon turmeric
• Small pan
• 3 oil servings
  

Working on Frozen shrimp:

1] Empty the shrimp packet into a microwavable container
2] Place the container in microwave for 10 mins and allow it to cook
3] After step 2, drain water from container and start removing tails of shrimp.
4] add 2 spoons of ginger garlic, [taginanta] karam, vuppu, pepper to the container and mix the contents thoroughly....
5] keep it in fridge for a while....

Now you can use this shrimp with in 36 hrs....

Preparation:

1] Add 3 servings of oil to pan
2] Empty contents to the pan when oil is fuming hot.....
3] allow it to turn to golden brown and turn down the stove (based on how deep fry you want the process takes between 12-15 mins)

chala simple fry..... easy to cook also...... andariki nachakapovachu......

Mungakaya Mutton

Ingredients:

• 1 kg mutton, washed and drained
• 2 drumsticks, skinned, cut into 1 1/2 ” pieces and stir fried for 3 mts in 2 tsps oil
• 3 medium sized onions, finely chopped
• 2-4 green chillis, slit (adjust)
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1 tbsp coriander pwd
• 1 tsp cumin pwd
• 1 tsp roasted poppy seeds/khus-khus/ghasagasalu pwd
• 1 1/2 tbsp oil
• Garam Masala Pwd:
• 5 cloves
• 1 1/2″ cinnamon
• 1 cardamom

Method:

1. Heat oil in a pressure cooker, add the onions and green chillis and saute for 6-7 mts. Add ginger garlic paste and saute further for another 4 mts. Add the mutton and combine well. Cook on high heat for 7-8 mts, stirring the meat such that is doesn’t burn. Add chilli pwd, turmeric pwd, coriander pwd, jeera pwd, poppy seeds pwd and salt, combine.

2. Cook on medium heat for 7-8 mts and add 2 glasses of water. Pressure cook till three-fourth cooked. Remove lid, add garam masala pwd and the sauted drumsticks, simmer over low to medium heat, uncovered, till the meat and drumsticks are cooked and turn soft.

Ingredients:

• 1 cup Besan
• 1 pinch Kesari
• 1 pinch Cardamom powder
• 1 tbsp Rice flour
• 1 pinch Baking Powder
• 1 tbsp Melon seeds
• 1 tbsp Broken Cashew nut
• 2 cups Oil Sugar
• 1 cup Water
  

How to make boondi laddu:

* Mix the flour, rice flour, baking powder and colour.
* Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
* Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
* Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served

This is the easiest method of chicken biryani i have ever made...Its very tasty too...

first in a bowl take cut drumsticks and make slight slits ( aound 3-4) on the sides so that the chicken marinates well then add the following

ingredients:

Black and green cloves
cinnamon sticks
shahi jeera
1 spoon coriander powder
1 spoon cumin powder
Biryani leaves
Chicken biryani masala ( preferably shan brand masala)
pepper
cilantro
10 -12 greeen chilly( just make 1 slit to the green chilly and leave the stem on it)
salt
chilly powder
Yougurt ( 2-3 cups for aound 8 drum sticks--- the more the yogurt the more the masala that you can see on the chicken pieces in the biryani)
cilantro

now add little oil and mix all the ingredients well and drop these chicken drumsticks in to this marinate and mix well 9 make sure the masala goes in to the slits of the chicken)
to get good results just taste little marinate for salt and spicy, you can add extra chilly powder if the marinate doesnt look spicy...

and any other ingredients u prefer like maze etc... and leave the marinate for 30 minutes(preferably in the freezer)

now soak washed basmati rice in lots of water for around 30 minutes

now take a bowl with water around 3 times the measure of rice and add 2 spoons of oil and salt, taste the water and make sure its not too saltu (coz u are already adding salt in the marinate.. this salt to the water is to make the rice taste little salty coz we are not going to cook the rice and chicken mixed)
now after the water comes to a boil add the rice and cook the rice such that the rice is only 50 % coocked... if you are not sure how to say if it is half cooked just boil it for 3 - 4 minutes thats all...

now drain the water from the rice and keep the rice a side

now take a container add some desi ghee to the bottom and rub along the sides now add the chicken marinate pieces. You got to make sure that the base of the bowl will get filled the chicken pieces and there is no gap left and it has a tight lid thats how u need to choose the bowl size.
Now add the rice on to the top and add some fried onions on top of it...
if the bowl doesnt have a tight lid make dough from wheat flour or all purpose flour and make a rope sized and put it across the opening of the surface and now put the lid on it and make sure its locked tight.
now cook for around 30 minutes on medium flame...

this is a easy process of preparing biryani which needs cooking rice, making marinate and add contents to bowl and cook thats all...

You can serve this biryani with raita or mirchi ka salan...

Here's a quick and easy chicken noodle soup recipe, and it's hearty enough for a family meal. Serve this soup for lunch or dinner, along with crusty rolls or biscuits and a tossed salad. Feel free to use broken linguini or thin noodles instead of medium noodles.
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients:
* 2 tablespoons butter
* 1 cup chopped onion
* 1 cup chopped celery
* 1/4 cup fresh chopped parsley or about 1 tablespoon dried parsley flakes
* 2 to 3 cups diced chicken
* 1 can (10 3/4 ounces) cream of chicken soup, undiluted
* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted
* 5 cups chicken broth
* 1 scant teaspoon poultry seasoning
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon pepper
* 2 cups frozen peas and carrots
* 1 1/2 cups heavy cream or half-and-half
* 4 ounces medium noodles, cooked and drained
* Salt, to taste

Preparation:
In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery and sauté until onion is tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. Add the frozen peas and carrots, cover, and simmer for 10 minutes longer. Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste. Heat through.
Serves 8.

Ingredients:
# Chicken - 1 kg
# Rice (Basmati) - 750gms
# Onions - 5
# Tomatoes - 5
# Ginger - 3 inches
# Garlic - 1 pod
# Green Chilies - 10
# Red Chili Powder - 1 tsp
# Turmeric Powder - 1\4 tsp
# Black Pepper - 10
# Cloves - 6
# Cinnamon - 2 pcs
# Cumin - 1 tsp
# Cardamom - 2
# Black Cardamom - 6
# Bay Leaves - 6
# Coriander Leaves - 1 bunch
# Yogurt - 200 gms
# Saffron - 15 strands
# Milk - 1/4 cup
# Oil - 1 tbsp & 2tsp
# Salt - To taste
# Water - 1 litre
# Cashew nuts & Raisins (optional) - To taste
# Pure (desi) Ghee (if you are using Nuts) - 2tsp

Directions...

# In a big bowl mix yogurt, red chili powder, turmeric powder and salt.
# Mix washed chicken in the above mixture and keep aside for at least 2 hours.
# Wash rice with water and drain them.
# Heat 1 litre of water in a pan on high flame. Add washed rice along with black cardamom, bay leaves, salt and 2tsp of oil. After a boil reduce the flame to low flame. After few minutes you will see the holes in rice, pick rice with tsp to check its readiness. If cooked then switch off the gas or if slightly uncooked then leave for another 2min and then switch off the flame and keep aside.
# In another pan warm milk and soak saffron in milk.
# Grind ginger, garlic and green chilies with 1 tsp of salt and very little water to make a thick paste.
# Roast black pepper, cloves, cinnamon, cumin and cardamom in a pan. Dry and grind them to make fine powder.
# Chop onions and fry in oil with 1 tsp of salt till they become golden brown in color.
# Remove 1/3 of fried onions and keep aside for garnishing. To the remaining onions add ginger, garlic & chili paste and fry well. Keep on stirring.
# Add chopped tomatoes and cook for 2 minutes/ till mixture separates from oil.
# Add marinated chicken and cook for 5 minutes. Add the garam masala and mix well. Cover the vessel and cook till chicken is tender.Remove from gas.
# Take a thick bottom vessel; apply ghee to the entire inner surface of the vessel. First put one layer of cooked rice then add one layer of chicken masala then again another layer of rice and then another layer of chicken masala and so on. Last layer should be of rice.
# Pour saffron soaked in milk all over the rice (from step 5). Spread the fired onions which we kept aside in step 9, over the rice layer.
# Cover the lid of vessel tightly so that no steam can escape. Keep on low flame for about 15-20 minutes or till aroma starts spreading from the vessel.
# Remove lid and garnish with finely chopped coriander leaves.
# Add roasted cashew nuts in 2tsp pure ghee and raisins.
# Serve hot with chilled raita and your choice of sauce/chutney.

Ingredients:

• 3 medium. potatoes boiled and peeled
• 1 cup curd or yogurt beaten
• 1 tsp. red chilli powder
• 1 tsp. salt
• 1/2 tsp. dhania powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• 2 pinches asafoetida
• 1 stalk curry leaves 11
• 1 tbsp. coriander leaves chopped
• 1 1/4 cup water
• 1/2 tsp. each ginger, garlic grated
• 2 green chillies slit
• 1 tsp. each cumin, mustard seeds
• 1/4 tsp. wheat flour
• 1 tbsp. oil

Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

"ఎగ్ రోస్ట్"

కావలసినవి:

• ఉడికించిన కోడిగుడ్లు.. రెండు
• నూనె.. 2 టీ.
• పసుపు.. చిటికెడు
• మెంతిపొడి.. చిటికెడు
• జీలకర్ర పొడి.. చిటికెడు
• ధనియాలపొడి.. అర టీ.
• కారం.. పావు టీ.
• ఉప్పు.. తగినంత egg-rost

తయారు చేయు విధానం:
ఉడికించి పొట్టుతీసిన కోడిగుడ్లను రెండుగా నిలువుగా కట్ చేసుకోవాలి. పాన్*లో నూనె వేడయ్యాక కట్ చేసిన గుడ్లు వేసి పసుపు, మెంతిపొడి, జీలకర్రపొడి, ధనియాలపొడి, కారం, ఉప్పు చల్లి కలియబెట్టి మూడు నిమిషాలపాటు వేయించి దించేయాలి. అంతే ఎగ్ రోస్ట్ తయార్..! కావాలనుకుంటే ఇందులో మిరియాలపొడి, గరంమసాలా, మెంతి ఆకులు కూడా వేసి రోస్ట్ లాగా చేసుకోవచ్చు.

procedure its very simple here it is.........

• chicken(small pieces)...1kg
• chilli powder 1 cup
• salt 8 tbs
• garlic 8 to 10 pieces
• lime juice 1 cup
• avala powder 1 tbs
• menthula powder 1/2 tbs
• avaluu 1 tbs

procedure......

1st water tesukoni heat cheyyandi tarvatha andhulo veniger koncham vesi chicken kaasepu boil cheyyandi konthasepu tharvatha water pinaa white ga waste antha vasthundi aaa wastage ni tesesi chicken ni tissue papers tho clean cheyyandi....

2nd ....oil tesukoni baga heat cheyyandi eppudu pakkana pettina chicken ni baaga fry cheyyandi baga fry ayyaka chicken tesi pakkana pettukondi

3rd eppudu oka bowl tesukoni andhulo chilli powder,salt,lime juice,avala powder,menthula powder and garlic pieces vesi baaga mix cheyyandi then oka oil pan tesukoni andhulo oil(oil yekkuva tesukondi yendhukantey chicken pieces ani aa oil lo munipovali) posi heat cheyyandi eppudu avalu andhulo veyyandi avalu fry avinna tarvata gas stow switch of chesi aaa oil lo chicken pieces and kalipi pettukunna mix ni andhulo vesi motham kaliselaga mix cheyyandi....

antey finish eppudu aaa chicken pickle ni challarey daka pakkana vunchandi challa padina tharuvatha oka plastic or stell jadi ni tesukoni andhulo veyyandi mutha tight ga pettandi air leak avvakudadhu 1day alavunchandi antey.........

chicken pickle ready to eat..................

note: chilli powder,salt and oil yekkuva veyyandi.......

Ingredients

• chicken _ 1/2 kg
• onions _ 1 (small)(chinna mukkaluga cut cheyalli)
• pachimirchi _ 5 (niluvuga chiliga cut cheyali)
• cloves _ 3 + 4
• cardomons _ 2 + 3
• dalchin _ chinna mukka +chinna mukka
• tomatoes _1 (small)(chinna mukkalu ga cut cheyalli)
• ginger _ index finger antha height antha
• garlic _ okkadanilo sagam
• kobbari _ 1/2 chippa
• curry leaves _1 remma
• daniyala powder_ 2spoons
• ghee _ 3spoons
• chilly power _ thaginantha
• salt _ thaginantha
• pasupu _ 1/4 spoon
  

masala paste

first ginger , garlic thokallu thi petukovalli and kobari chipalo kobari thisi chinna mukkallu chesukovalli mixy ginelo cloves 4 and cardomons 3 and dalchin chinnamukka, kobari mukkallu vesi baga mixy cheyali with out water and mixy chesaka ginger garlic kuda vesi koncham water vesi malli mixy cheyali mixy chesina tharuvatha danilo 2 spoons of daniya powder vesi malli okasari mixy chesi paste ni pakan vunchukovali.


thayaru cheyu vidanam

chicken ni subaram ga wash chesi vessel lo ki thisukoni 4spoons chilly powder and 2 spoons salt 1/4 spoon pasupu vesi 2 spoons masala paste and 1 glass water vesi vudhikinchukovali chicken lo water lekunda vundhikinchukovali tharuvatha pan lo oil vesi cloves 3 cardomons 3 and dalchin chekka chinna mukka veyali tharuvatha onions chinna makkalu chesukunna vatini danilo veyali and pachi mirchi niluvuga chilikaga koyali avikuda veyalli and avi vegakka tomatoes veyali tomato kuda vesi veginchakka masala paste vesi baga veginchala (light brow )vachedakka danilo curry leaves kuda veyala masala baga vegina tharuvatha vudaka betina chicken vessel lo nundhi thisi vegina masala lo vesi baga deep ga fry cheyali vuppukaram chusukovali saripoyundhi anukunte dani baga deep fry cheyali brow color or light marroon color vachedakka appudu masala baga mukkalaku padathadhi baga roast avuthadhi inka roast ayakka last lo 3 spoons ghee vesi inkosari baga fry chesi dimpali anthe chicken fry ready.

Items Required

• Basmathi Rice --- According to number of people (2 cups for 3members min)
• Frozen Mixed Vegetables (carrot, beans, corn, peas)
• Oil ---- Required Quantity
• Cumin Seeds
• Mustard Seeds
• Biryani items (cloves, cinnamon, bay leaves, japatri, star flowers....etc)
• Onion - half of onion (cut in to thin long slices)
• Green Chillies (four, cut into half vertically)
• Red Chilli powder - 2Spoons
• Turmeric --- 1/4th spoon
• coriander powder --- 1spoon
• Biryani masala powder --- parampara will be good for taste---- 3spoons
• Soya Chuncks ------ Quantity as required per your taste
• ginger garlic paste - 1 and half spoon
• asapodita
• Coriander leaves
• Salt for taste (for perfect when u add salt just check the water and it should be bit salty)

Method of preparation:

Soak the soya chuncks for half an hr in luke warm water... Then squeeze it and keep it aside

Now in a pan add oil (make sure oil should be bit more then what u use in normal currys)
now add cumin seeds, mustard seeds, biryani items, asopodita, onions, green chillies
Fry it until onions turns brown
now add ginger garlic paste
fry for 2 to 3min
then add mixed vegetables and fry them until 90% cooked
now add soya chuncks and fry till they turn brown
and now add rice and to that add salt, red chilli powder, turmeric, coriander powder, parampara mix and fry till u get the smell of coriander powder (may be for 3min)
now pour all this in to rice cooker with 1:2 ratio of water
when biryani is done add coriander leaves........


Now your biryani is done for serving........


Enjoy week end with Biryani