VEGGIE PULAO

VEGGIE PULAO

INGREDIENTS:

500 gms Long grained rice (basmati rice)

150 gms Ghee

4 Black cardamoms 

2 tsp Caraway seeds (shahjeera)

3 Bayleaves 

2 Cinnamon (dalchini sticks)

2 Cloves (lavang)

1/2 cup chopped carrot

1/2 cup chopped beans

1/2 cup chopped red capsicum

1/2 cup chopped green capsicum(its your choice)

1/2 cup green peas

Salt to taste

A pinch of saffron (kesar) strands , dissolved in a tsp of milk

METHOD:

STEP 1:-Pressure cook the rice along with 3 cups water for 3 whistle.

STEP 2:-Allow the stem to escape before opening the lid.

STEP 3:-Cool and seperate into 2 equal portion and keep aside.

STEP 4:-Heat a wok, add 100 gm of ghee, add the caraway seeds, bay leaves, cinnamon, cardamom and cloves, mix well and saute on a medium flame, till it turns golden brown.

STEP 5:-Add the chopped vegetables and salt to taste, mix well and saute on a medium flame for 2 minutes.

STEP 6:-Remove from the flame, cool and divide this mixture into two equal portions and keep aside.

STEP 7:-In another broad pan, spread a portion of rice and spread a layer of masala on the top.

STEP 8:-Spread the rice again on top of the masala and spread,pour the remaining ghee, and saffron mixture evenly on the top.

STEP 9:-Cover and cook on a very slow flame for 15 minutes.

Serve hot with raita.

MUNTA BIRYANI

INGREDIENTS:

Chicken 500 grams

Rice 1 cup

Oil 4 tbsps 

Onions 3 medium

Ginger 2 inch piece

Garlic cloves 6-8 

Black peppercorns 1/2 teaspoon

Black cardamoms 3 

Fennel seeds (saunf) 1 teaspoonMace 2 blade

Cinnamon 2 inch stick

Salt to taste

Bay leaf 1 

Green cardamoms 6 

Caraway seeds (shahi jeera) 1/2 teaspoon

Cloves 6 

Saffron (kesar) a few strands

Milk 1 tablespoon

Pistachios 15-20 

Cumin seeds 1/2 teaspoon

Nutmeg powder 1/4 teaspoon

Cloves 5 

Green cardamoms 6 

Black cardamoms 2

MATKA/POT

METHOD:

STEP1:-Clean, wash and cut chicken into one and half inch sized cubes. Wash rice twice and soak in two cups of water for fifteen minutes. 

STEP2:- Heat sufficient oil in a pan and deep-fry the onions till golden brown. Drain on an absorbent paper and keep aside. 

STEP3:- Peel, wash and chop onions, ginger and garlic. Tie up some chopped onion, chopped ginger, chopped garlic with peppercorns, black cardamoms, fennel seeds, mace, cinnamon in a muslin cloth. Put this bundle with chicken, salt and three cups of water and let it cook till three-fourths done.

STEP4:-Take out the chicken pieces and retain the stock to cook the rice.

STEP5:- For the masala grind the remaining onions, ginger and garlic with cumin seeds, nutmeg, cloves, green cardamoms and black cardamoms.

STEP6:- Heat oil in a Matka/pot and sauté the ground masala till fat begins to separate.

STEP7:-Add semi cooked chicken pieces and salt and sauté for a while.  

STEP8:-In another pan heat oil, add bay leaf, green cardamoms, caraway seeds and cloves. Sauté and then add the rice and sauté for a while.

STEP9:-Add double the quantity of reserved chicken stock and salt. When the rice is 3/4 cooked, drain the excess water and add it to the matka/pot. on the rim of the matka paste aata(wheat dough) then put on the lid and cook on low heat

STEP10:-Add saffron dissolved in milk and mix lightly. garnish with pistachios and silver warq and serve hot. 

GOBI (CALIFLOWER) 65

INGREDIENTS:

califlower-1
corn flour- 2 table spoons
all purpose flour- 1table spoon
salt to taste
red chilli powder-1 tea spoon
ginger garlic paste-1/2 teaspoon
oil
spring onions 
chilli sause-1 tea spoon
tomato sause-1 tea spoon
soya sause-1 tea spoon
garlic peices
ginger peices
red food color- a pinch

METHOD:

STEP1:- clean and cut the califlower into big peices

STEP2:- In a bowl and califlower,salt,red chilli powder, gingr garlic paste, corn flour,all purpose flourand mix it well.

STEP3:- Heat oil for deep fry And fry the marinated califlower.

STEP4:- at last toss the fried gobi with ginger peices,garlic peices,soya sause,tomato sause, chilli sause,red food color  and then top it with coriander and chopped spring onions

chicken 65

INGREDIENTS:

chicken(bone less)- 1 kg(samll peices)

corn flour- 2 table spoons

all purpose flour- 1table spoon

salt to taste

red chilli powder-1 tea spoon

ginger garlic paste-1/2 teaspoon

oil

spring onions 

chilli sause-1 tea spoon

tomato sause-1 tea spoon

soya sause-1 tea spoon

garlic peices

ginger peices

red food color- a pinch

METHOD:

STEP1:- clean and cut the chicken into small peices

STEP2:- In a bowl; add chicken,salt,red chilli powder, ginger garlic paste, corn flour,all purpose flour and mix it well.

STEP3:- Heat oil for deep fry And fry the marinated chicken.

STEP4:- at last toss the fried chicken with ginger peices,garlic peices,soya sause,tomato sause, chilli sause,red food color a pinch  and then top it with coriander and chopped spring onions.

CHICKEN PICKLE

INGREDIENTS:

chicken- 1kg(bone less)
ginger garlic paste- 2 table spoons
turmeric- 1/2 tea spoon
red chilli powder-2 table spoons
salt 1 table spoon
lemons- 2
cloves- 6
cinnamon- 4
cardamom- 6
shahi jeera- 1/2 tea spoon
peppercorns

METHOD:

STEP1:- Clean the chicken and marinate it with(ginger garlic paste 2 table spoons spoons, grounded mixture of(cloves,cinnamon,cardamom,shahi jeera,peppercorns),red chilli powder.and rest for 1/2 an hour.

STEP2:- In a frying pan add oil, when the oil get slightly heated add a pinch of shahi jeeera and the chicken marinate allow it to cook.

STEP3:- After the chicken is cooked turn off the flame and squeeze in lemon juice.   

VANKAYA AVAKAYA(BRINJAL PICKLE)

     VANKAYA AVAKAYA

INGREDIENTS:

Vankayalu(brinjal) 1.25 kg

Jeera-1tsp

Mustard seeds-1/2 tsp

Fenugreek seeds-1/2 tsp

Tamarind puree(as required)

Garlic cloves-10-15 pieces

Red Chilli powder-1tbsp

Salt - as to ur choice

PREPARATION:

STEP 1:-Cut all the brinjals into four pieces each..nd fry them in oil till they turn light brown.

STEP 2:-Take them out separately in Bowl. 

STEP 3:-grind fenugreek seeds(menthulu).n make a mixture of it.

STEP 4:-place a pan for tadka, add mustard seeds ,cumin seeds,garlic cloves.

STEP 5:-Then add salt,red chilli powder,tamarind puree,fried brinjal pieces to the tadka.

STEP 6:-Mix this mixture thoroughly..Now,finally add chillipowder and salt as needed to ur choice.

Serve hot with steamed rice.

PALAKURA PAPPU (PALAK DAL)

PALAKURA PAPPU (PALAK DAL)

INGREDIENTS:

Palak chopped(spinach)
1 small cup tur dal(red gram,kandi pappu)
Chenna dal-1/2 cup(or less)
Green chillies-5-6(slit lengthwise)
Onion-chopped
Big pinch turmeric powder
Jeera
Garlic cloves-2
Salt 
Red chilli powder
Tamarind
Salt to taste
Corriander leaves

FOR SEASONING/TADKA:

1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Dry red Chillis,de-seed and tear
Fresh curry leaves(5-10)
2-2 tsps of oil

PREPARATION:

STEP 1:-In a pressure cooker,place dal,palak leaves,chenna dal,chopped onions.green chillis,turmeric powder,chopped garlic cloves,jeera.Add 1 1/2 to 2 cups of water and pressure cook upto 2-3 whistles.
STEP 2:-Heat oil in a vessel,add mustard seeds as they jump around,add cumin seeds,red chillis,curry leaves and stir fry for half a minute.
STEP 3:-Add the tamarind puree in the tadka.
STEP 4:-Add this to the pressure cooked dal along with salt and combine.cook on slow to medium flame for 5-7 mins without lid on the top till you get the consistency.
STEP 5:-Garnish with corriander leaves.

     Serve with steamed white rice and a stir fry dish.