Gongura Pulihora

Ingredients :

2 cups raw rice (cook such that each grain is separate, spread to cool)

1/2 tsp turmeric/haldi/pasupu

15-20 fresh curry leaves

salt to taste

2 cups red sorrel leaves, washed

1 tsp mustard seeds

1/2 tsp methi seeds/menthulu/fenugreek seeds

2-3 dry red chilies, tear and de-seed

For tempering/poppu/tadka:

1 tbsp channa dal (split bengal gram)

1 tbsp urad dal/minappapu/split black gram

1 tsp teaspoon mustard seeds

1/4 tsp cumin seeds

1-2 medium dry red chilli

3-4 green chillis slit length wise

1/4 tsp hing/asafoetida/inguva

2 fistfuls roasted peanuts

3 tbsps oil

Preparation Method :

1 Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.

2 Heat 1 tsp of oil in a pan, add the mustard seeds, methi seeds and dry red chillis and roast over slow flame till the methi turns red. Do not burn them nor under roast them. Remove from pan and cool.

3 In the same pan, add 3/4 tbsp of oil, add the red sorrel leaves and roast them on low flame till they wilt and lose their rawness. This should take about 7-8 mts. Remove from heat and cool.

4 Grind the roasted mustard seeds mixture to a coarse powder and then add the cooled red sorrel leaves and grind them together to a fine paste. Do not add water. Remove and keep aside.

5 Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, asafoetida and few curry leaves and fry for a few seconds.

6 Add this tempering along with red sorrel leaves to the cooled rice and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle roasted peanuts and combine well. Let it sit for at least an hour for the flavors to set in. If you feel the rice needs more tart flavor, squeeze some lemon juice.

* Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and yogurt. Makes for a complete meal.

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Kolhapuri Chicken Curry

Ingredients :

chicken 1/2 kg

curd      1/2 cup

turmeric ½ tsp
lime juice  1 tsp

Salt to taste
red chilly powder 3 tsp

grated fresh coconut ½ cup

small tomatoes  2

onion      1

Coriander for garnish

peppercorns   8

cloves   4

bay leaf (Tej patta)  1

cinnamon  1-inch 

Ilachi  2
Cumin Seeds 1/2 tbsp.
Coriander Seeds - 1/2 tbsp.
ginger garlic paste  1 tsp

refined oil  4 tbsp

Preparation Method :

1. Beat curd in a bowl. To this mix red chilly powder, limejuice, salt, ginger garlic paste and turmeric.

2. Clean chicken and mix it in the bowl of curd. Marinate for 1 hour.

3. Heat 2 tbsp oil in a pan. Fry cloves, cinnamon, bay leaf and peppercorns for few seconds. Sauté chopped onion till translucent. Then fry grated coconut for 5 minutes. Stir in chopped tomatoes and fry till they are soft and cooked.

4. Cool this and blend in a mixer.

5. Heat the remaining oil in a kadai. Add the marinated chicken and cook over a medium flame closing the lid for about 20 minutes. Stir occasionally.

6. Add the previously blended mixture and mix well. Cook the chicken till it is done. Add more chilly powder and water if necessary.

* Garnish with chopped coriander. Serve hot with rice or roti.

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Preparation Of Naan

Ingredients :

4-cups white flour (maida),

1/2tsp baking powder,

1 tsp salt,

½ cup milk,

1tsp-sugar,1-egg,

1 tsp-oil,

Preparation Of Naan :

1. Sift the flour .salt and baking powder into a bowl and make a well in the middle.

2. Mix the sugar, milk, eggs,2 tsp oil in a bowl.

3. Pour this in to the centre of the flour and knead adding water if necessary to form soft dough.

4. Add the remaining oil, knead again ,then cover with damp cloth and allow the dough to stand for 15 minutes.

5. Knead the dough again and cover and leave for 2 to 3 hours.

6. About half an before the naan are required ,turn on the oven to maximum heat.

7. Divide the dough in to 8 balls and allow rest for 3-4 minutes.

8. Shape each ball of dough with the palms to make an oval shape.

9. Bake the Indian bread naan until puffed up and golden brown, serve hot.

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Ground nut Chutney

Ingredients :

Ground nuts-1 cup,

Greenchilly-6-7,

Tamarind-Pinch,

Salt-Tasy,

Onion-Small size Half

for Tampering :

Oil-1 spoon,Mustered seeds-1 spoon,

Garlic cloves-2

Curry leaves-1 bunch,

Red chilly-2,

Cumin-1 spoon.

Preparation Method :

1.Fry Groundnuts in a Dry pan and Peel the covering layers and kept a side.

2.Take a pan add 2 spoons oil and add Green chilly and fry them by closing the Lid.after fry onion and kept a side.

3.After cooling,take a mixer jar add Green chilly,Ground nuts and Tamarind,and Onion,salt and grind them.

After that go for tampering.

4.Heat oil in a pan add Mustered seeds and allow to crackle them and add garlic,cumin,Red chilly and fry lastly add curry leaves and take out from the stove.

5.Mix this tampering in to chutney and keep for eating.

6.Eat with Idly,Dosa,Upma.

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Palak parota

Ingredients :

1-cup palak p finely chopped, 

1-cup wheat flour,

Salt ,

1 -sp oil

Preparation Method :

1.Take crushed palak in a bowl add little water and wash thoroughly.

2.Take this in to wheat flour add salt and oil and mix well with hand and make a smooth dough and cover the dough with wet cloth.

3.kept a side for ½ hour.4.Take small dough balls of lemon size and flat like chapaties and fry in tawa by adding some oil or ghee.

4.You can also fry them on direct flame like tandoori roti.

5.Serve hot with mixed vegetable curry.

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Onoin Red Chilly Chutney

Ingredients :

Onion-3 sliced longitudinally

Ripe chilly/Red chilly-4

Ginger small piece

Garlic cloves-3

Oil-2 table spoons

Tamarind-pinch

Sugar 2 pinches

Cumin-1/2 spoons

Mustered seeds-1/2 spoons

Curry leaves 2 spoons

Preparation Method :

1.Take a pan and add Oil and fry Ripe chilies and kept a side.

2.In that oil add Onions slice and fry,after wards add Ginger and fry for 1 mint.

3.Switch off the stove and add sugar,tamarind and Garlic cloves and allowed to cool.

4.After cooling grind all the ingredients.

5.Take a pan add Oil and Crackle the Mustered seeds and cumin and leaves and add this tamer with Onion paste.

6.Enjoy the onion pickle with Brake pasts and rice.

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GONGURA GROUNDNUT ROTI PACHADI

Ingredients :

Gongura-1 cup (Fresh)

Green chillies-5,

Onion pieces-1/2 cup

Tamarind-small piece

Groundnuts-1/2 cup

Salt tasty

Oil-2 spoons

Mustered seeds-1 tea spoon

Urad dal-1 spoon

Chena dal-1 spoon

Red chilly pieces-3

Preparation Method :

1. Roast Ground nuts in a pan and allow to cool,heat oil in the same Pan and fry Gongura leaves,and kept a side.

2. Add onions and green chillies for few minutes and allow to cool.

3. Grind tamarind,Ground nuts,fried gongura leaves,onions,green chillies in rolu with some salt.

4. Heat the oil in a pan and add Mustured seeds,chena dal,urad dal and red chillies and add grinded pickle with curry leaves.

5.Now Tasty Ground nut gongura pickle is ready.

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Mysore Bonda (minapa Punugulu) Preparation

Ingredints;

Urad dal-1 cup.

maida-2 cups

salt

onion pieces-2 sps.

Oil for deep fry.

Soda.

Preparation Method :

1. Soak urad dal for 6 hours and grind well and make smooth paste.

2. Add onion pieces and maida to uraddal mixtureand mix well.

3. Ferment the dough for over night.

4. Heat oil in a pan for deep fry.

5. Add salt and soda to the dough.

6. Take small ball of dough with wet hand and dropped in the oil.

7. Fry the bajjies until they come to golden brown colour.

8. Serve with tomato chutney.

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Groundnut green chilly chutney

Ingredients :

Ground nuts- 1 cup

Green chilly-6

Garlic cloves-2

Oil-3 spooons

For tampering :

Musturd seeds-1 spoon

Cumin-1/2 spoon

Curry leaves-1 bunch

Red chilly-2

Oil-1 sp

Preparation Method :

1.Take a dry pan and add Groundnuts and fry until they become well fried and little turns of color and allow to cool.

2.Take ground nuts and rub with hands and peel the fried nuts and clean well and place in a Bowl.

3. Take a pan and add oil and place Greenn chillis and close the lid and fry for 3 mins till they were well cooked, and placed in a plate.

4.Add Garlic cloves in the same pan and remove from oil and add onion pieces and fry and remove from flame and kept aside.

5.Mix all the ingredients (Groundnuts,Greenchilly, onions, Garlicloves) and add pinch of tamarind and Grind well in mixy.

6.Add some water and salt to the chutney and grind weel in a mixy.

7.For tampering take a pan and add oil and place mustered seeds and allow to crackle and add cumin and red chilly and curry leaves add Grinded chutney and stir well on low flame.

8.It was very very tasty chutney with Idly and Dosa.

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Cucumber Chutney (Dosakai Roti Pachadi)

Ingredients :

Cucumber chopped – 1cup,

green chillies-8,

Tamarind-pinch,

cumin garlic cloves -4,

Salt tasty

oil 

for popu

Mustered seeds- 1 sp 

cumin- 1 sp

Curry leaves,

Oil 2 sp 

Preparation Method :

1 .cut the cucumber in to small pieces and kept a side.

2. Fry green chillies cumin,garlic and kept a side.

3 .Mix all the ingredients and gring in rolu or mixy just one time.

4 .Popu with popu saman and eat with hot hot rice.

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Egg Dum Biryani

Ingredients :

4-5 hard boiled eggs, peeled and make long slits along each egg

2 large onions, finely sliced

1 small tomato, finely chopped (optional)

1 tbsp chopped coriander leaves

1 tbsp chopped pudina leaves

2 tbsps ghee

1 1/2 tbsps oil

3/4 cup thick curd/yogurt

5 green chillis, make a small slit in them

1/2 tbsp ginger garlic paste

1/4 tbsp red chilli pwd (adjust)

1/2 tbsp coriander pwd

2 tbsps lemon juice

salt as required

pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts

Biryani Masala:

4 cloves

1/2″ cinnamon stick

2 elaichi/cardamom

1/4 star anise

1/4 tsp shah jeera

5 pepper corns

Ingredients to cook rice:

2 1/2 cups Basmati rice

3 cloves

5 cardamoms

1/2″ cinnamon stick

1 marathi mogga

2 bay leaves

5-6 mint leaves

1/2 tbsp oil

3/4 tbsp salt

water as required

Preparation Method :

1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

2 Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.

3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).

4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.

5 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.

6 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice.

7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.

8 Remove lid, combine gently and serve hot with raita and curry of your choice.

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Vegetable Pulao

Ingredients :

2 cups basmati rice – washed and drained

1 1/2 tbsps ghee

1 tbsp oil

2 green cardamoms

4 cloves

2” cinnamom stick

1 star anise

2 bay leaves

very small pinch nutmeg pwd

2 onions finely sliced

1/2 tbsp ginger-garlic-green chilli paste

1 1/2 tbsps of fresh mint leaves/pudina, finely chopped

1 1/2 tbsps fresh coriander leaves, finely chopped

1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes)

1 tomato, chopped

1/2 cup thick coconut milk

3 1/4 cups water

salt to taste

8-10 cashew nuts (lightly roasted in ghee till golden brown)

coriander leaves for garnish

Preparation Method :

1 Heat ghee and oil in a vessel, add bay leaves, cinnamon, cloves, caradamom and star anise and stir for a few seconds. Add the sliced onions, ginger-garlic-green chillis paste. Saute the onions till they turn transparent.

2 Add the coriander and mint leaves and saute for 2-3 mts. Add the chopped mixed vegetables and cook on medium for 4-5 mts.

3 Add a chopped tomato and stir fry for a minute. Add the drained rice and saute for 2 mts.

4 Add the coconut milk and water. Bring to a boil.

5 Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid.

6 Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves.

* Serve warm with raita.

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Mughlai Chicken Parathas

Ingredients :

500 gm minced chicken

250 gm wheat flour

6 green chillies

4 tomatoes chopped

10 chopped cloves garlic

¼ Ginger chopped

4 tablespoon butter

1 teaspoon chilli powder

4 teaspoon garam masala

Salt to taste

Chopped coriander leaves

Oil for the parathas

Preparation Method :

1. First of all, heat butter fry garlic and ginger, put in minced chicken mix well. Stir in garam masala, salt and chilli powder. Add tomatoes and fry till tender, and the butter begins to separate, add onions, chillies and chopped coriander leaves and set aside to cool.

For stuffing in the parathas :

First take 250 gm of wheat flour, rub in some oil and 1/12 teaspoon salt and add some water to make a dough. Knead well till it is smooth and pliable.

 Roll it out into a long roll about 2 inches in diameter. Cut into pieces of equal size and flatten it.

 Fill in the chicken mixture, put another flattened piece on the first and weld the edges.

 Now flatten and roll out with a rolling pin into a round shape and twice as large as the cut out circles. Shallow fry on a griddlew on both sides till light brown in colour.

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Brinjal Roti Pachhadi

Ingredients :

Brinjal big -1 ,
green chillies-6,
tamarind-2 sp,
salt,
Grill or stove.
oil

For Tampering :

Oil,
mustered seeds,
red chillies-2,curry leaves-handful,
jeera-1 sp.


Preparation Method :

1. Take brinjal and fry directly on flame ,while cooking turn the brinjal all sides till properly cooked.

2.After cooling open the brinjal and cool for 5 mints ,and peel the outer layer.

3.Fry greenchillies in a pan and kept a side.

4.Take Brinjal and tamarind and greenchillies and grind well.

5.Popu withpopu ingredients.

6. Now Tasty Tasty Brinjal Pickle Ready.

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pudina chutney (Green Chutny)

Ingredients :

mint (pudina leaves)-2 cups,

4-grren chilly ,,

pinch tamarind,

1 sp muster,

2 garlic cloves,

1 sp - cumin,

2 red chillies

1 sp oil ,

salt

Preparation Method :

1.Fry green chillies and cleana the mint leaves.

2.Mix green chilly and mint leaves and grind well in mixy .

3.add salt and pinch of tamarind and water grind well.

4.Take a pan and heat 1 sp oil and crackale the mustered and add all popu ingredinets and fry for 1 min

5.Serve with idly and dosa and other tiffins.

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Onion Chutny (Ullipaya roti pachadi)

Ingredients :

Onions- scliced -1 cup,

Red chillies- 7-8,

Salt,

Oil,tamarind -2 sp.

Ingredients for popu;

Jeera-1 sp , 

mustered- 1 sp,

2 –red chillies,

garlic cloves-3,

curry leaves-1 sp.

Preparation Method :

1.cut the onions in big slices and shallow fry and kept a side.

2.Fry red chillies and jeera.

3.Grind all the ingredients in stone rolu or mixy.

4.Then take another pan and popu with popu ingredients.

5.Very tasty onion roti pachhadi is ready ,serve with hot hot rice and ghee.

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Sweet Coconut Parota

Ingredients :

Wheat flour-2 cup

Grated coconut-1 cup

Sugar-1 cup

Milk-1/2 cup

Cardamom powder-1 sp

Ghee-3 Spoons

Cashew nuts-1/4 cup

Pinch of salt

Preparation Method :

1. Mix wheat flour and little salt with water and make smooth dough and kept a side for 10 mints.

2.Take a pan and add ghee and fry coconut grated and fry on low flame until it comes to brown color and add sugar and stir well until sugar melts and like thick consistency and add cardamom and stir well and keep aside for further preparation.

3.Take Wheat dough and make lemon size balls and Flatted like chapatis.

4.Place this Sweet Coconut mixture in the middle of the chapattis and close all the sides and again roll it out with some thick chapatis.

5.Take a pan Add ghee and Place the sweet coconut parotas and fry both sides with ghee and taste it.

6.Yumy sweet coconut parota are ready to eat.

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Mughlai Chicken Curry

Ingredients :

1 kg fresh skinless chicken, cut into medium size pieces

3 tbsp salt less butter or desi ghee (made from Indian buffalo milk)

4- 5 medium sized red onions, finely chopped

1/2 cup fresh yogurt (Indian curd)

2 to 3 bay leaves

2 tbsp fresh cilantro (coriander) leaves, chopped

1/2 tsp fresh ground turmeric powder

4-5 roasted red chilies (whole)

1 tsp black mace powder

2-3 garlic cloves

1 tsp fresh grated ginger.

1 tsp broken cinnamon

2-3 cloves

1/2 tsp small, green cardamom

1 tsp red chili powder

1/4 tsp ground black pepper

1 tsp roasted cumin seeds

1 tsp roasted poppy seeds

1/2 cup water soaked cashew nuts

1/2 tsp Indian hot spice mix (garam masala) powder

1 cup milk

Salt as per taste

Water

Preparation Method :

1. First step is to marinate the chicken. 

2. Heat a pan over low-medium heat and fry 1/3 rd of the chopped onions until translucent and turn off the heat. Combine fried onions, garlic, ginger, poppy seeds, cumin seeds, cardamom, cashew-nuts, red chili powder, mace, cloves, turmeric powder, cinnamon, black pepper, some salt and ground them all together in a grinder. 

3. Mix the freshly ground spices mixture with yogurt and marinate well the chicken pieces with this paste. Let the chicken marinate for at least 3- 4 hours in the refrigerator.

4. Heat butter or ghee in a deep, heavy bottom metal or non stick pan over low-medium heat. When butter in hot enough, add bay leaves and fry for 5 seconds, then add remaining chopped onions and fry for few minutes until onions turn light brown.

5. Add the marinated chicken pieces, hot spice powder, some salt, milk and some water into the pan as per desired thickness of curry. Stir well all the ingredients together few times and cover the pan with the lid. Simmer the heat and let the chicken cook for next 25 – 30 minutes.

6.  When done, sprinkle fresh cilantro leaves to garnish. Authentic Chicken Mughlai is ready to serve. Serve it hot with stuffed Indian parathas or naan and enjoy the rich spicy flavours of this classic mughlai dish.

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Samosa chicken recipe

Ingredients :

For samosa :

2 chicken breast pieces

100 gms paneer

25 gms cashew nuts

1 bunch coriander leaves

4 green chilies

1 lemon

30 gms refined oil

For gravy :

75 gms onions

1 tsp ginger garlic paste

20 gms poppy seeds (khus-khus)

25 gms fresh coconut

1 cup curd

1 tsp red chilly powder

¼ tsp turmeric powder

1 gm garam masala

Salt to taste

50 gms refined oil

Preparation Method :

For the breast pieces – Take the chicken breast piece, slit at the joint and pull the wing. These separated pieces look like big leaves. Cut each of these pieces from the middle, into two pieces. These pieces look like triangles.

Now chop paneer, coriander, cashew nuts and green chilies into fine pieces. Mix the juice of one lemon and some salt to this. Stuff this mixture into the cut chicken pieces, bring the sides together and stitch them with a thread.

Heat oil and fry these chicken samosas with the lid on for 10 minutes or till they are done and keep aside.

Heat oil in another pan and fry onion paste to a brown color or till raw smell disappears.

Then add ginger garlic paste, turmeric and red chilly powder. Fry for sometime. Mix beaten curd to this. Then add poppy seed-coconut paste to this.

To this gravy mix salt, garam masala and some water. Simmer for 10 minutes and place chicken samosas in this. Cover the lid and cook on a low flame for about 2 minutes. 

* Samosa chicken is now ready.

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Tomato Coconut Rice

Ingredients :

1 1/2 cups raw rice

10-12 curry leaves

1 clove

1 cardamom

1″ cinnamon stick

1 star anise

1 large onion, finely sliced

3 ripe tomatoes, finely chopped

1/2 tbsp finely chopped coriander leaves

salt to taste

1 tbsp oil + 1/2 tbsp ghee

Make a paste:

1/2 tbsp coriander seeds, dry roast

1/2 tsp cumin seeds, dry roast

1 tsp saunf, dry roast

4-5 tbsps grated fresh coconut

1″ ginger

5 garlic flakes

3 cloves

1″ cinnamon stick

1 cardamom

1 tbsp chopped coriander leaves

6-7 mint/pudina leaves

1-2 green chillis (adjust)

2 shallots or a small onion

Preparation Method :

1 Heat oil+ghee in a vessel, add bay leaf, clove, cardamom, star anise and cinnamon and saute for few secs. Add the sliced onions and saute for 4-5 mts. Add the chopped tomatoes and saute for 4 mts.

2 Add the ground paste and fry for 8-10 mts, low flame. Add salt to taste and combine well. Add rice and combine well and saute for a mt.

3 Add 2 3/4 cups of water and bring to a boil. Reduce flame, place lid and cook till rice is done. Garnish with coriander leaves.

4 Serve hot with any curry of your choice or with just pickle and yogurt.

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Marinated Chicken With Basmati Rice

Ingredients :

1 kg chicken, washed and drained completely

2 large onions, finely sliced

2 tbsps chopped coriander leaves

1 tsp saffron

1/2 cup luke warm milk

salt to taste

2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

juice of 1 lemon

1 3/4 tsps salt

Biryani masala, make pwd:

8 cloves

1″ cinnamon stick

4 elaichi/cardamom

3/4 tsp shah jeera

12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1″ cinnamon stick

3 bay leaves

1 marathi mogga

1 star anise

10 mint leaves

1 tbsp oil

1 1/2 tbsps salt

water as required

Preparation Method :

1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.

2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.

4 Add the saffron to the luke warm milk and combine well. Keep aside.

5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.

6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.

7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.

8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

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Prawn Fried Rice

Sweet And Sour Prawns Recipe :

Ingredients :

1/2 kg cleaned and de-veined prawns

1 tsp finely minced garlic

1 tsp finely minced ginger

1/4 cup spring onions, finely chopped

2 finely chopped green chilli (optional)

1 tsp red chilli paste

1 tsp light soya sauce

1/2 tbsp vinegar

1/2 tsp brown sugar

1 tbsp tomato ketchup

salt to taste

1 tbsp sesame oil or peanut oil

Preparation Method :

1 Marinate the cleaned and de-veined prawns in tomato sauce, vinegar, soya sauce, brown sugar and red chilli paste for 15-20 mts.

2 Heat oil in a wok or kadai, swirl it all over and it should be smoking hot. Add the minced garlic and ginger and saute for a few seconds. Add the chopped spring onion whites and green chillis stir for 2 mts, constantly tossing them.

3 Add the marinated prawns along with any left over marination and cook on high heat for a mt without tossing. Flip the other side and cook for another mt. Combine once again and cook on medium heat for 3 mts or till done, tossing constantly. Season with salt.

4 Garnish with spring onions greens and serve hot as an appetizer or stir fry.

Prawn Fried Rice Recipe :

Ingredients :

4 cups of cooked (cold) rice (long grain variety)

1/4 cup spring onions, finely chopped

1 cup finely chopped vegetables (carrots, beans and capsicum)

1 cup sweet and sour prawn stir fry (recipe above)

1 tsp vinegar

pepper pwd as required

salt as required

1 1/2 tbsps sesame oil or peanut oil

Preparation Method :

1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onions and stir fry for 1 mt on high.

2 Add the rest of the vegetables and toss them on high heat for 3-4 mts.

3 Add salt and pepper pwd combine. Add the cooked prawns and toss. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.

4 Add vinegar and toss all the contents on high heat for a few seconds. Turn off flame. Garnish with chopped spring onion greens and serve hot.

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How To Prepare Tomato Chutney

Ingredients :

onion 1 slices.

2-ripe tomatoes

Coconut milk – 3 sps ,

2 green chilly,

1 dry chilly,

½ sp –cumin,

2 sp- urad dall,

2 sp –ginger,

2 sp-chana dal,

1-sp-oil

For popu :

1-sp oil,

½ sp mustered seeds,

Pinch of hing,

Few curry leaves,

Preparation Method :

1.Heat oil in a pan add cumin ,urad dal,chana dal,red chilly,green chilly,and fry till dal turns colour,

2.Add grated tomatoes and roast for another 3 mins .

3.Remove from the fire and cool.

4.After fry tomatoes ,add onion ,and sauté till the moisture evaporates.turn off heat and cool.

5.Fry green chilly and mix in tomato ,onion mixture.

6.Add salt and green chilly and grind well .

7.Take a pan add 1 sp oil and crackle the mustered ,add cumin,red chilly and curry leaves and garlic cloves and add ground coconut chutney.

8.Serve with tiffins like dosa ,idly.

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Semya Payasam

Ingredeints :

Very thin Semya 1 cup

Milk - 3 Cups

Sugar - 1and 1/2 cup

Elaichi powder -1 spoon

Ghee -1 cup,

Kaju & Kismis - 1/2 cup.

Preparation Method :

1. Take a pan add required ghee and melt and Fry Semya till golden color and kept a side.

2. Add kaju and kismis and fry till color change(Firast fry kaju and Take out and then add Kismis because kismis will fry with in seconds).

3. Boil the Milk for 5 mints till rolling Boil.

4. When the Milk burns (Rolling) Add fried semya and cook for 5-7 mints.

5. Add kaju,kismis and 2 spoons ghee and cook for 3 mints,when the semya cooked well add sugar and if required add some boiled water and cook for 2 mints.

6. Tasty Payasam Is Ready To Eat Now.

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Kobbari tomato chutney

Ingredients :

3-ripe tomatoes,

¼-cup- grated coconut,

2 green chilly,

1 dry chilly,

½ sp –cumin,2 sp- urad dall,

2 sp-chana dal,1-sp-oil.

For Tampering :

1-sp oil,

½ sp mustered seeds,

Pinch of hing,

Few curry leaves

Preparation Method :

1.Heat oil in a pan add cumin ,urad dal,chana dal,red chilly,green chilly,and fry till dal turns colour,

2.Add grated coconut and roast for another 3 mins .

3.Remove from the fire and cool.

4.After fry tomatoes and sauté till the moisture evaporates.turn off heat and cool.

5.Grind the grated coconut mixture ,next add the cooled tomato mixture ,

6.Add salt and green chilly and grind well .

7.Take a pan add 1 sp oil and crackle the mustered ,add cumin,red chilly and curry leaves and garlic cloves and add ground coconut chutney.

8.Serve with tiffins like dosa ,idly.

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CAULIFLOWER 65 (GOBI 65)

Ingredients :

1 medium sized Cauliflower

Corn flour-50 grms

Maida-50 grms

Egg-1

Water-1/2 cup

Green chilly sauce-2 tbspoons

Soya sauce-2 tb spoons

Ginger Grlic paste-1 tbspoon

Black pepper powder-1/2 spoon

Red colour

Coriander leaves-2 spoons

Curry leaves-2 spoons

Small green chillis,split in to half-6

Chopped Garlic pieces-5

Oilve oil or Vegetable oil for deep fry

Preparation Method :

1.Cut Gobhi in to medium sized flower pieces and wash them.

2.Boil Gobhi pieces by adding little salt for 1 Whistle.When cools ,drain the water.

3.Take a Bowl and add Maida and Cornflour in equal quantities and mix both.

4.Add chilli sauce and Soya sauce,egg white only,black pepper,red color ,salt ,ginger garlic paste and mix well.

5.Add water to this mixtureand make a thin paste.

6.Dip eachGobhi in the mixture and deep fry them in oil till turn to golden Brown color,and keep them a side.

7.Add 2 spoons of oil in a frying pan ,add chillies ,garlic pieces and curry leaves,now add Fried Gobhi,and add siya sauce and fry them on low flame for 5 minutes.

8.Garnish with Coriander leaves.

9. Now Tasty Tasty Ghobi 65 is ready.

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Top 10 Gas saving tips

Top Ten Fuel Saving Tips :

1.Avoid High Speeds :

As your speed increases, your aerodynamic drag increases in an exponential fashion. Driving 62 mph (100 km/h) vs 75 mph (120 km/h) will reduce fuel consumption by about 15%.

2.Do Not Accelerate or Brake Hard :

By anticipating the traffic and applying slow steady acceleration and braking, fuel economy may increase by as much as 20%.

3.Keep Tires Properly Inflated :

Keep tire air pressure at the level recommended by your vehicle manufacturer. A single tire under inflated by 2 PSI, increases fuel consumption by 1%.

4.Use A/C Sparingly :

When the air conditioner is on it puts extra load on the engine forcing more fuel to be used (by about 20%). The defrost position on most vehicles also uses the air conditioner.

5.Keep Windows Closed :

Windows open, especially at highway speeds, increase drag and result in decreased fuel economy of up to 10%.

6.Service Vehicle Regularly :

Proper maintenance avoids poor fuel economy related to dirty air filters, old spark plugs or low fluid levels.

7.Use Cruise Control :

Maintaining a constant speed over long distances often saves gas.

8.Avoid Heavy Loads :

Remove the sand bags from your trunk in the spring and pack lightly for long trips.

9.Avoid Long Idles :

If you anticipate being stopped for more than 1 minute, shut off the car. Restarting the car uses less fuel than letting it idle for this time.

10.Purchase a Fuel Efficient Vehicle :

When buying a new vehicle examine the vehicle's rated fuel efficiency. Usually choosing a small vehicle with a manual transmission will provide you with great fuel economy.

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Kheema Kofta Curry

Ingredients :

For the Koftas

Kheema (ground or minced meat) - 1 lb (1/2 kg)

Ginger Garlic Paste - 1 tsp

Red Chilly Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Garam Masala - 1/2 tsp

Salt - 1 tsp

Cilantro - 2 springs (finely chopped)

For the gravy :

Onion - 1 (chopped)

Tomatoes - 2 (pureed)

Ginger garlic paste - 2 tsp

Green Chillies - 2 

Cashews (or almonds) - 5

Turmeric Powder - 1/4 tsp

Red Chilly Powder - 1.5 tsp

Corriander Powder - 2 tsp

Garam Masala - 1 tsp

Fennel Powder (or crushed fennel seeds) - 1/2 tsp 

Cumin Powder (or crushed cumin seeds) - 1/2 tsp 

Coconut milk - 1/2 cup (you can also use beaten yogurt instead)

Oil - 1 + 1 tblsp

Salt - to taste

Cilantro - for garnish

Preparation Method :

1. Take the kheema in a big bowl and add ginger garlic paste, red chilly powder, turmeric powder, garam masala, salt and finely chopped cilatro.

2. Mix well and make lime sized balls with it. Wet your hands while making the balls to prevent the ground meat from sticking.

3. Arrange the koftas in a plate and let it rest while we prepare the gravy.

4. To make the gravy, heat 1 tblsp oil in a wide pan and saute the onions till they are golden brown.

5. Remove from the stove, cool a little and make a fine paste of the onions along with the cashew nuts. (You can skip step 4 by using store bought fried onions).

6. Heat another 1 tblsp of oil in the same pan and add the ground onions-cashew paste to it.

7. Add the ginger garlic paste and green chillies and saute together for a minute or so.

8. Next add the pureed tomatoes, cover and cook till the tomatoes are nicely cooked.

9. Add the turmeric powder, red chilly powder, fennel powder, cumin powder and corriander powder.

10. Add the coconut milk and required water. Add salt and bring the gravy to a boil. 

(You can also use beaten yogurt instead of coconut milk as a healthy alternative. Coconut milk and yogurt gives two different taste to the gravy but both are equally delicious.)

11. Reduce the flame and gently add the koftas to the gravy one at a time. Do not mix once you have added the koftas.

12. Cover and cook on medium low heat for 25-30 minutes till the koftas are well cooked.

13. By now the koftas and oil will be floating on top of the gravy. Add the garam masala powder and chopped cilantro and simmer for another 5 minutes.

14. Switch off and serve with white rice, any roti varieties or any pulav varieties.

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