PARATHA

                                                                                                                                                                                                                                                                                                                               

Ingredients:

Maida – 1 cup

Salt –1/4 tsp

Milk -1/4 cup

Baking soda – 1 pinch

Ghee – 1 tsp

Method:

Mix Maida, salt, ghee, milk, baking soda and adequate water and mix well as soft dough.

Apply little oil over the dough and keep it in closed vessel for 1 hr.

Take a small ball from the dough and roll it out as much as possible.

Apply little oil over it. Sprinkle 1 tsp Maida over it.

Take fleets like saree. And make it round.

Dust with little Maida and flatten it like thick parathas.

Heat tava and cook the parathas on both sides. Sprinkle little oil over it.

AVAL UPPUMA

Ingredients:

Aval -1/2 cup

Onions chopped -2

Green chilly chopped -3

Potato -1

Ground nut [boiled]- ¼ cup

Curry leaves

Salt – to taste

Oil –as required

Grated coconut -3 tsp

Gram dhal -1 tsp

Urad dhal -1 tsp

Turmeric powder -1/4 tsp

Method:

Clean Aval twice  and Soak  it for half an hour. Cut the potato into small pieces and keep it aside.

Heat oil in a pan, add mustard seeds, gram dhal, urad dhal, onion, green chili, and curry leaves and sauté well.

Add little salt and potato pieces and cook till it done.

When potato cooked, add ground nuts Aval and turmeric powder and mix well.

Finally add coconut and mix well. Garnish with coriander

HYDRABADI BAIGAN

Ingredients:

Lengthy Brinjal -4

Onion chopped -2

Curry leaves

Dhaniya -2 tsp

Gram dhal -2 tsp

Jaggery -1 tsp

Garlic  -4

Gingly oil –as required

Salt – to taste

Red chilly -5

Thil powder [sesame] powder -3 tsp

Mustard – 1 tsp

Coconut grated

Tamarind – small size

Turmeric powder-1/4 tsp

Method:

Roast the sesame seeds and grind it as a powder.

Slit the Brinjal into four piece like florets and Deep fry in oil and keep it aside.

In a pan heat 1 tsp gingly oil and add garlic, red chili, gram dhal and sauté it well.

Add onion, turmeric powder, Coriander powder, and coconut and add some water and sauté it well.

Once it is cool, grind it as a smooth paste.

In a separate pan add some oil ,mustard seed, curry leaves and ground paste and sauté well till the oil squeeze out.

Add tamarind water, salt and mix well.

Add fried Brinjal  ,jaggery ,sesame powder and mix well.

MYSORE RASAM

Ingredients:

Tomatoes -2

Tamarind – small size

Dhaniya -2 tsp

Tuvar dhal -2 tsp

Red chilly -4

Pepper – 2 tsp

Mustard seeds – 1tsp

Curry leaves

Salt – to taste

Tuvar dal boiled -1/4 cup

Ghee -1 tsp

Coriander leaves

Jaggery – 1 tsp [optional]

Method:

In a pan boil tomatoes [chopped] and tamarind water till raw smell disappears.

In sauté pan add dhaniya, tuvar dhal, red chili, pepper one by one fry and keep it aside.

Once it is cool grind with little water to coarse paste.

Add this to tomato mixture and bring to boil.

Dilute tuvar dhal[boiled] with 1 cup water and add to tomatoes. Add required salt and coriander leaves.

Bring to boil, once it becomes foam like, switch off gas.

In a pan add ghee, add mustard seeds and curry leaves.

Mix it to the rasam.if u want u can add 1 tsp jaggery.

SIMPLE BIRIYANI

Ingredients:

Rice – 1 cup

Onion chopped -1

Tomato chopped -1

Carrot -1

Beans 4 to 5

Biriyani powder -3 tsp

Salt – to taste

Coriander leaves

Mint 

Curd -3 tsp

Cinnamon, clove -1

Green chilly -1

Ginger, garlic paste – 1 tsp

Method:

Cut the vegetables and keep it aside.

Heat oil in a cooker adds cinnamon, clove and chopped onions and green chili and sauté it well.

Add ginger, garlic paste and sauté well. Add tomatoes, Biriyani powder, Mint, coriander leaves and sauté it till tomatoes becomes soft.

Add cure and sauté well. Add vegetables, rice and sauté well.

Add require water, salt and mix well.

Cook it till 2 whistles.

POTATO BIRIYANI

Ingredients:

Rice – 1 cup

Big potatoes -3

Mint – 1 cup

Green chilly -3

Ginger -1

Cinnamon , clove -1

Onion chopped -1/2 cup[fry it in oil]

Salt – to taste

Oil

Method:

Boil rice and keep it aside.

Boil potatoes and cut into square size pieces.

Grind mint, green chilly, ginger, and salt.

Heat oil in a pan add cinnamon, clove, add ground paste and potato pieces and mix well.

Add boiled rice and salt and mix well.

Garnish with fried onions.

GROUNDNUT BURFI

Ingredients:

Roasted groundnuts -1/2 cup

Jaggery -2 cup

Ghee – 1 tsp

Method:

In a pan add jaggery ,1 tsp water and boil it till it dissolves.

Filter the jaggery and again keep it on stove and allow boil.

Add one drop of jaggery syrup to the tumbler of water [it shoulnt dissolve] If we are taken, it has to come like ball].

If u r dropping the ball on the plate, the sound has to come.[ghaneer].[ That is correct consistency of jaggery syrup].

Add groundnuts [broken] to the syrup and mix well.

Grease the plate with ghee and transfer the groundnut mix and flatten it.

Cut into square pieces. Once it is cool. Remove from plate and keep in air tight box.

KOLLU PARUPPU KADAISAL

Ingredients:

Kollu paruppu -1/4 cup

Tomato -1

Small onions -5

Cumin seed -1 tsp

Coriander seed – 1 tsp

Green chilly -2

Curry leaves

Salt – to taste

Tamarind – small size

Garlic -3

Oil -1 tsp

Mustard – 1 tsp

Turmeric powder -1 tsp

Method:

Pressure cook paruppu and tomato till 5 to 6 whistle.

In pan heat oil and add mustard seed, onion, little curry leave, green chili and sauté well.

Add boiled paruppu and tomato mixture.

Add cumin, coriander seeds and turmeric powder and bring to boil.

After 5 mts remove and allow it for cool and add one onion, curry leaves, garlic, tamarind,[everything should be raw].

Finally add salt and grind it as a coarse paste.

PANEER MAKHANI

PANEER MAKHANI

Ingredients:

Paneer – 200g

Onion chopped -1 cup

Fresh cream -1/4 cup

Tomatoes chopped –

Coriander leaves

Curd -1/4cup

Cashew paste –3 tsp

Tomato ketchup – 1 tsp

Sugar – 1 tsp

Butter -2 tsp

Chilly powder-1 tsp

Garam masala -3/4 tsp

Salt- to  taste

Ginger -2

Method:

Melt butter in a kadai Add onion, a little salt, ginger and sauté.

Add chilly powder and sauté till the raw smell disappears.

Add tomato, a little butter and sauté till the tomato becomes soft.

Beat the curd and add to the gravy and mix well. Cook till the color of the curds turns red switch off the gas.

Cool and grind as a smooth paste.

Heat the remaining butter in a kadai. Add the ground paste and cook on low flame till the raw smell disappears.

Add sugar and garam  masala and mix well.

Add tomato ketchup and mix well.

Add cashew paste and a little water and mix well.

Add paneer pieces and mix well adding little water.

Cook for 2 mts. Switch off the  gas and add the fresh cream and mix well.

Garnish with coriander leaves.

TOMATO PAPPU [ANDHRA STYLE]

Ingredients:

Tuvar dal -1/2 cup

Tomatoes -3

Red chili powder -3 tsp

Cumin seeds -1 tsp

Mustard seeds – 1 tsp

Salt – to taste

Oil – 3 tsp

Curry leaves

Turmeric powder -1 tsp

Onions chopped -1

Method:

Pressure cook tuvar dal with tomatoes and turmeric powder till 2 whistles.

Heat oil in a pan and add mustard seeds and cumin seeds.

Once its splutter adds onion and red chili powder and curry leaves.

Add boiled dhal and salt. And mix well. Once the consistency is thick switch off the gas.

Serve hot.