Onion Chicken Curry

Ingredients :

Chicken(cleaned) - 1/2 Kg
Onions(chopped) - 4
Tomato(chopped) - 2
Green Chily(sliced) - 4
Ginger Garlic Paste - 1 1/2 Tsp
Turmeric - 1/4 Tsp
Kashmiri Chily Powder - 2 Tsp
Coriander Powder - 1 Tsp
Cumin Powder - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Oil - 4-5 Tsp
Curry Leaves - 2 Springs
Coriander(chopped) - 1 Bunch

Preparation Method :

1. Take Cleaned Chicken into a Bowl add Chopped Tomatoes, Chilies, Salt, Turmeric, Cumin, Coriander , Red Chily or Kashmiri Chily Powders, Ginger Garlic Paste. Mix all the above mentioned Ingredients into Chicken. Marinate for 20-30 Minutes.

2. Take a Pan add Oil, after Oil heat add Chopped Onions and fry on medium flame for 10-15 Min. After Onions turns Brown switch off the Stove.

3. Take another Pan add Oil then add Marinated Chicken and Cook on medium flame for10 Min. & keep a Lid.

4. After remove the Lid add Fried Onions mix well & keep a Lid for 5 Min.

5. Then add Garam Masala Powder fry for 2 min. without Lid then add chopped Coriander and remove from Flame.Serve with Hot Rice, Chapathi or Roti.

* Tasty Onion Chicken Curry Ready.

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Coconut Ladoo / Kobbari Laddu

Ingredients :


Grated Coconut - 2 Cups
Milk - 3 Cups
Sugar - 1/2 Cup
Cardamom Powder - 1/4 Tsp
Ghee - 1 Tsp

Preparation Method :

1. Take a Pan or Vessel then add Milk and grated Coconut. Cook until milk absorbs.

2. Then add Sugar and Cardamom Powder. Sugar melts and the Mixture is Sticky.

3. Add ghee mix well and Switch off the flame.

4. Once it cools slightly, grease your hands with a little ghee and make even sized balls out of it

* Delicious Coconut Ladoo is Ready.

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Steamed Modak / Coconut Modak / Vinayaka Chavithi Prasadam

Ingredients :

Rice Flour (home made) - 1 Cup
Salt - 1 Pinch
Water - 1 Cup
Oil or ghee - 1 Tsp

For Stuffing :

grated Coconut - 1 Cups
Grated Jaggery - 1/2 Cup
Cardamom Powder - 1/4 Tsp

Preparation Method :

1. Take a Pan add Grated Jaggery then add 2-3 Tsp water, after Jaggery melts add grated Coconut, then add Cardamom Powder, Mix well and fry until thick mixture.Turn off Heat and Keep aside.

2. Take another deep Vessel add water and Salt then water Boiling add Rice Flour, Stir Continuously until no lumps are formed.Keep a Lid for 4-5 Min. and then remove from flame.

3. After Cool down this Mixture knead gently with your palms and then add Oil to Smoothness.

4. Apply pinch of oil/ghee on your palms and make a big Lemon sized balls of the dough.Flatten it to give it the shape of a katori or cone.

5. Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.The edges of the katori will now look like the petals of the flower.

6. Put Prepared Coconut stuffing in the katori and close the ends to give them a shape like fresh figs or momos.

7. Place all the modaks on theSteamer. or Idli Cooker. Steam it for 5 to 6 minutes and turn off the flame.

* Your delicious modaks are ready to be served.

Vinayaka Chavithi or Vinayaka Chaturthi Special Recipes

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Bellam Thalikalu / Jaggery Talikalu / Sweet Noodles

Ingredients :

Fresh Rice Flour(Home Made) - 1 Cup
Jaggery -1 or 11/2 Cup
Milk (optional) -1 Cup
Ilachi Powder - 1/2 Tsp
Water - 2 Cups
Salt - 1 Pinch

Preparation Method :

1. Take a deep Vessel add water and Salt after Boil Water add Rice Flour, stir thoughly while adding the Rice Flour.Close the Lid and leave it aside and allow to Cool.

2. When the dough is cool Knead it Well and make soft dough. Now Take a small lemon size balls of the dough and roll between your palms.(you can dust some rice powder make thalikalu). and
You can also make small marble size balls to make Undralla Payasam. Keep them aside

3. Now take another Vessel add grated Jaggery and 2 Cups of Water after boil add Cardamom Powder and grated Coconut. Keep a Lid and Boil for 5 Min.

4. Remove the Lid add Prepared Talikalu. If you want the payasam to be more thick, take a cup of water add a table spoon of rice powder to it. Mix it well and add it to the payasam.

5. For Tasty add Hot Boiled Milk boil for 5 Min. then Switch off the Stove.

Tasty Traditional Sweet Bellam Thalikalu Ready. Serve with hot.

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Undrallu Recipe

Ingredients :

Rice Rava - 1 Cup
Chana Dal - 2-3 Tsp
Ghee - 2 Tsp
Salt - 1/4 Tsp
Water - 3 Cups

Preparation Method :

1. Soak Chana Dal in 30 Min. Drain and Keep aside.

2. Take a Pan or deep Vessel add Ghee then fry Soaked Chana Dal for 1 Minute.

3. Add Measured Water 3 Cups and let it come to Boil.

4. Add Salt and Rice Rava Mix Well and no lumps are formed. Cover it and Cook on Low Flame for 4-5 Min. until the Rava is Cooked and Mixture is Dry.

5. Leave it aside and Cool down the Mixture.

6. Dip your Hands in Water and make Big Lemon sized Balls out of it and place the Jaggery in middle of the dough(optional).Then Place them in a Steamer or Idli Cooker.

7. Steam them for atleast 10-15 Min.

* Serve Hot With Coconut Chutney.

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Quick Vegetable Fried Rice

Ingredients :

Cooked Rice - 1 Cup (Big) or 250g
Chopped Cabbage - 1 Cup
Chopped Carrot - 1/2 Cup
Capsicum - 1 (Sliced)
Beans - 10-12 Nos (Cut into small Pieces)
Garlic Pods - 8 (chopped)
Pepper Powder - 1/4 Tsp
Salt - To Taste
Soya Sauce - 1 Tsp
Chili Sauce - 2 Tsp
Vinegar - 1 Tsp
Oil - 3 Tsp
Coriander - 1 Bunch

Preparation Method :

1. Take a Pan add Oil , after Heat Oil add Chopped Garlic, Fry for a Minute, then add chopped Onion, after Onions Brown add all Veggies, Fried Well.

2. Then add Pepper Powder, Soya Sauce,Chili Sauce and Vinegar. Saute Well.

3. Then add Rice and Mix well. Fry for 2 Min.

4. Lastly Sprinkle chopped Coriander and Switch off the Stove.

* Quick Vegetable Fried Rice is Ready.

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Semiya Kesari / Vermicelli Kesari

Ingredients :

Semiya / Vermicelli - 1 Cup
Sugar - 3/4 Cup
Cardamom Powder - 1/4 Tsp
Food Color - 2 Pinch
Ghee - 3-4 Tsp
Water - 1 3/4 Cup
(for semiya 1 Cup)
Cashew Nuts - 8

Preparation Method :

1. Take a Pan add 2 Tsp of Ghee after Ghee melts Fry the Cashews Into Light Brown. Remove From pan then add Vermicelli, Fry until light Gold Color.

2. Take a Bowl add Water to heat, Then add this hot Water into a Fried Vermicelli.Cook the Vermicelli in Low Flame.

3. Lets the Vermicelli cooked completely, the water will be Absorbed.

4. If you add sugar before the semiya is cooked then it will give a rubbery texture.

5. Add Cardamom and Food Color, Mix well and then add 1 Tsp of Ghee. and off the Stove.

* Serve with Hot, Tasty Vermicelli Kesari Ready.

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Roasted Chana Dal (Putnalu) Green Chily Chutney

Ingredients :

Putnalu / Roasted Chana Dal - 50g
Green Chily - 10-12 Nos.
Garlic Pods - 8
Cumin Seeds - 1/4 Tsp
Tamarind - 1/2 a Lemon
Oil - 2 Tsp

Popu Ingredients :

Urad Dal - 1/4 Tsp
Cumin/Jeera - 1/4 Tsp
Mustard seeds - 1/4 Tsp
Red Chily - 2
Curry Leaves - 3 Sprigs
Hing / Inguva - 2 Pinch
Oil - 1-2 Tsp

Preparation Method :

1. Take Pan Add Oil, after add Sliced Green Chilies, Cumin and Curry Leaves. Then Switch off the Stove.

2. After Cool add this Mixture into a Mixie Jar then add Garlic Pods, Tamarind and Salt. then add Roasted Chana Dal, Grind This Mixture and Keep aside.

3. Take a Pan add Oil, then add Urad Dal, Mustard, Cumin seeds, Curry Leaves, sliced Chily and Hing. add this Popu into Ground Mixture.

* Tasty Putnalu Green Chily Chutney is Ready.

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Raw Banana Bajji / Aratikaya Bajji / Kela Bajji

Ingredients :

Raw Banana / Plaintain - 2
Besan/Gram Flour - 200g
Red Chily Powder - 1 Tsp
Coriander Powder - 1 Tsp
Salt - To Taste
Ajwain - 1/4 Tsp
Turmeric Powder - 1 Pinch
Sodium Bi Carb / Kitchen Soda - 2 Pinch
Oil - To Deep Fry

Preparation Method :

1. Take the Raw Bananas Peel the Skin with Peeler or Knife. Then Cut into Slices as Thin or Thick Like Your Choice.  Keep it immersed in Salt water until use.

2. Take a Bowl add Besan, Salt, Coriander Powder, Chily Powder,Turmeric, and Kitchen Soda, Mix Well then add 2 Tsp of Hot Oil, Mix Well. After add Some Water Like Thick Batter.

3. Raw Banana Slices Separate From Water and Strained Before Using. Heat Oil in a Kadai Dip and Coat the Banana Slice and drop Carefully in Hot Oil.

4. Fry them Both Sides Until It Turns Brown. Adjust the Heat To Cook. Then Separate from Oil and Kept in a Paper Towel.

5. Garnish With Sliced Onions and Serve Hot.

* Tasty Raw Banana Bajji or Aratikaya Bajji are Ready.

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Spicy Cowries / Hot Gavvalu / Karam Gavvalu

Ingredients :

Maida / Alpurpose Flour - 1 Cup
Red Chily Powder - 1 Tsp
Salt - 1/4 Tsp or To Taste
Ajwain - 1 Tsp
Ghee - 3 Tsp
gavvalu chekka or mould (or fork or a new comb)
Rice Flour - 3 Tsp
(Optional)
Oil - for Deep Fry

Preparation Method :

1. Take a Bowl add Maida, Salt, ajwain, and Chily Powder.Mix Well. Then add hot Melted Ghee or Oil. After add little Water like Chapathi Dough.

2. Batter is Ready to Make small size balls with the dough.

3. Take one ball and place it on gavvalu  mould and  use thumb to press it downwards. Also Use new comb or a big fork.

4. . Take a Deep Kadai add Oil. After oil heat add prepared Gavvalu One by One. Fry on Both Sides on Medium Flame.

5. Remove onto a Plate with a Paper Towel. after cool Store in a air tight Container. Remaining all in the same Process.

* Tasty Spicy Gavvalu is Ready for Tea Time Snacks.

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