HYDRABADI HALEEM

Ingredients:
Boneless Meat cubes 1/2 kg
Cracked Wheat: 1 cup
Chana daal: 30 gm
Urad daal 60 gm
Thoor daal 25 gm
Curd : 1 cup
Ginger& garlic paste 1 tsp
Ghee : ½ cup
Lemon :1
Coriander leaves : 1/2 cup
Mint leaves : 1/2 cup
Pepper corns 1 spoon
Oil 2 tblsp
Chilli powder 1 spoon
Green chillis 3
Cloves 6
Cinnamon 1
Cardamoms 4
Turmeric powder 1/2tsp
Salt to taste
Fried onions 1 tbsp
Cashews 50 gm
Almonds 10 (optional)

Method:

1. Soak cracked wheat for 2 hours.drain.In a pan boil cracked wheat with lots of water untill the cracked wheat become tender and mushy.

2. Wash and soak the letils for 30 mints.
Cook the lentil in pressure cooker. and make it past with the help of grinder.
3. Heat Oil in a pan. add cinnamon, coves, cardamom, star anise fry a while then add meat, chillies, red chilli powder, ginger garlic past, turmeric and salt. close the lid and cook on medium heat till the mutton turns tender.Now grind the cooked meat in a food processor. Now mix the wheat grains with the groung meat and mix well. Stir continuously so that both are mixed properly.

4. Heat oil in pressure cooker, fry the cashews and onions and keep it aside. In the same oil add the gound meat&wheat past, pepper corns, salt, chilly powder, mint leaves, coriender leaves, lentil past and curd mix it well add one glass of water, lock in the lid. cook till the pressure cooker reaches 2 wishesl. Switch off the stove. Let the pressure drop naturally. Later open the lid.Now haleem almost ready, fellow the final importent step:

5. Switch on the stove, put the cooked haleem on stove and mix it well. pour ghee spoon by spoon on haleem and stir continuously till 10 mints. finally mix the nuts and onions. Serve Sprinkle with lemon juice.

MADRAS SAMBAR

Ingredients :

Tur dal – 100gms
Sambar Masala – 3 tablespoons
Drumstick – 2 (medium sized)
Lady’s finger – 3 (cut into small pieces)
Brinjal – 1
Medium Onion – 1 (Cut into 6 pieces)
Medium sized potato – 1 (peeled and cut into very small pieces)
Curry leaves – 10
Coriander leaves – 1 table spoon (chopped)
Garlic – 1 teaspoon (chopped)
Dried red chilli – 2 Cut into pieces
Salt – 1/2 tablespoon
Tomatoes – 2 (medium sized cut into pieces)
Tarmarind – size of a lime soaked in 1/2 cup water
Methi Seeds – 1/4 tablespoon
oil or Ghee – 2 table spoon
Mustard Seeds – 1 teaspoon


Procedure :

Cook Toor Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady’s finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

MADRAS SAMBAR POWDER

Ingredients:

Chana Dal 1 tbsp
Toor Dal 1 tbsp
Urad Dal 1 tbsp
Coriander Seeds 1 1/2 tbsp
Black Peppercorns 1/2 tbsp
Cumin Seeds 1/2 tbsp
Mustard Seeds 1/4 tbsp
Whole Red Chillies 5 – 10
Fenugreek Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Oil 1/2 tsp

Method of preparation:

Remove stems and break whole red chillies into small pieces.
Heat half a tsp of oil in a pan, add broken red chillies and fry them just until aromatic or till lightly crisped.
Separately roast all the ingredients except whole red chillies and turmeric powder until aromatic or until lightly golden brown.

Cool all the roasted ingredients to room temperature and grind them together into very fine powder.
Mix in turmeric powder to the ground sambar powder and store tight in a clean jar until use.
Sambar powder stays fresh for around half an year before changing its spice flavors.

MIRCHI KA SALAN

Ingredients:
3 medium-large green peppers
2 medium-large red peppers
1/2 C sesame seeds
1 tsp desiccated coconut (unsweetened)
2 Tbs oil (I use peanut oil)
1/2 t nigella seeds/ kalonji
1 tsp mustard seeds
1 tsp cumin seeds
2 medium onions, chopped fine
2 green chillies, chopped fine
1/2 t red chilli powder (or to taste)
salt to taste
1/2 lemon, freshly juiced
Method:
1. Grind the sesame seeds and desiccated coconut into a fine powder in a spice grinder.
2. Cut the peppers into thick slices.
3. Heat 1 Tbs oil in a heavy pan. Fry the pepper strips on medium-high heat until charred at the edges and slightly wilted. Remove them and set them aside.
4. Heat 1 Tbs oil in the same pan. Temper it with nigella seeds, mustard seeds and cumin.
5. Saute the onion and chillies until the onions are transluscent (but not browned).
6. Add the salt, red chilli powder and sesame-coconut powder and saute for a few minutes.
7. Add a cup of water and bring to a boil. Simmer for 5 minutes. Add the peppers, simmer for a couple of minutes more, then turn off the heat.
8. Stir in the lemon juice before serving.

BHINDI MASALA(OKRA FRY)

Ingredients:
Okra -15 (medium) (cut into 1/2" pieces)
onion- 1 (medium, sliced long)
garlic - 2 cloves
Musted - 1 T spoon
urad dal- 1 T spoon
curry leaves- few
salt as reqd
Tomato (optinal)
MTR kichen masala 1 T spoon (your wish youcan Add more if you want)

Method:

Fry okara in deep oil(if u dont want deep oil fry tack a have bottam pan add some oil and fry okarun till golden brown (well cooked..))
Heat oil in pan. Add masted, uradh dal,garalic , curry leaves and
onion fry un till golden brown.. Now add okara and sprincal salt and garam masala powder and salt . garnish with As u like nuts or fresh vegges..

You can also try my another recipe

Ingredients:

Okra -15 (medium) (cut into 1 1/2" pieces)
onion- 1 (medium, sliced long)
curry leaves- few
salt as reqd
sambar powder- 2 tsp
besan powder- 2 or 3 tbsp(i didn't measure mine, just eyeballed it)

Method:

Mix everything without adding water. The stickiness of the vegetabele is enough to hold all the dry ingredients together. Set aside for 15 mins. Mix again. Add little more besan if the okra is not covered well. Heat oil in kadai and fry them in batches until they are golden brown. Drain them on a napkin and serve with sambar rice.

POTALAKAYA CURRY (SNACK GRURD)

Ingredients:
snake gourd-1 (big and firm)
onion- 1/2 (chopped)
curry leaves- few
red chillies- 2 (broken)
coconut- 3 tsp(add more if you want)

Method:

Scrap off the skin and cut into thin pesas. Heat oil and fry mustard, urad dal and channa dal(1/2 tsp each). Then fry onions, red chillies and curry leaves. When the onions are transparent add the choped pesas required salt and 1/4 cup water. Close and cook till 3/4 th done. Then remove lid and allow to dry completely. Finally add coconut and mix well. good rice or roti ect...

GINJALU KURA (BLACK EYE BENS KURMA)

Ingredients:

Blackeye peas- 2 cups (soaked and pressure cooked for 1 whistle)
cloves- 2
elachi- 1
Onion- 1/2
tomato- 1
ginger garlic paste- 1 tsp
corriander leaves- 2 tbsp
green chillies- 4
saunf- 1 tsp
corriander seeds- 1 tsp
cinnamon- 1/2 "
grated coconut- 1/4 cup
cashews- 4 (optional. I did not add in mine)
Poppy seeds- 1 tbsp (soak for 15 mins in water before grinding)
water- 1 1/2 cups

Method:
Soak black eye peas overnight and pressure cook it with some salt and turmeric for 1 whistle. If your cooker needs more whistle time cook accordingly. Grind everything from green chillies to poppy seeds. Then heat oil in a pan and fry the cloves and elachi. Then add onions and fry until golden brown. Add ginger garlic paste and turmeric. After that add tomatoes and cook until soft. Now add the ground paste fry well. Maybe 5 mins. Then add water, salt and bring to a nice boil. Finally add the boiled bens and corriander leaves. Bring to one more boil and serve hot with rotis. It can be had like a soup too. And it is good for diet too..

ALOO METHI CURRY

Ingredients:

mustard seeds- 1/2 tsp
urad dal- 1/2 tsp
channa dal- 1/2 tsp
potato- 2 (big)
onion- 1 (medium, sliced)
garlic- 3 clove (minced)
methi leaves- a medium size bunch
tomato- 1
chilli powder- 3/4 tsp
corriander powder- 1 tsp
cumin powder- 1 tsp
garam masala- 1/2 tsp
salt- according to taste
sugar- 1/4 tsp (optional)

Procedure:

Cut and boil the potatoes with some salt and turmeric. When 3/4 th done, drain and cut it.wash methi leaves and boil them for 5 minutes with very little water.

Heat oil in a pan and add mustard, urad dal and channa dal. Next add the onions and garlic. After 5 minutes add tomato and salt. Cook till the tomatoes turn into a pulp. Now it's time to add the masala powders. After that add the potatoes and fry for a few minutes.

Next add the boiled methi leaves. You can squeeze out the water from the methi leaves before adding it to the aloo. This might take out some of the bitterness. But if you don't want to lose the nutrients don't squeeze out the water. Just take them out with a spoon and add it to the potatoes. Mix everything well and fry . If you want a gravy add 3/4 th cup of water or if you want a dry skip the water. Thats it allumethi ready to eat.

GOBHI 65

INGREDIENTS:-
Cauliflower----------------1 no.
Cornflour------------------2 table spoon
Maida---------------------1 table spoon
Ginger-Garlic paste-------1 tea spoon
Green chillies--------------4 no.s
Curry leaves---------------few
Coriander-----------------1 bunch
Curd----------------------1 cup
Soya sauce----------------1 tea spoon
Pepper--------------------1/2 tea spoon
Garam masala-------------1/2 tea spoon
Salt to taste


PROCEDURE:-
Cut cauliflower into pieces and keep in salt water for ten minutes...
Now, remove from water, add cornflour, maida, ginger-garlic, pepper, soya sauce, garam masala, salt and a pinch off food colur and little water make a batter
Dip gobhi in the batter and deep fry in oil like pokoras...
Heat oil in a pan , add sliced green chillies, ginger and garlic pieces and curry leaves...
Now, put cauliflower , add little curd and cook for two minutes...
Serve it hot with tomato ketchup or any chutney!!!

CHITHA CHIGURU MUTTON

Chinta chiguru / new tamrind leaves: 200 gms
Mutton / minced meat: 500 gms
Onions : 3 medium sized chopped
green chillies : 3 to 4 slit
ginger garlic paste: 1 1/2 tbs
turmeric: 1/4 tsp
chilli powder : 1tbsMint & clintro 1 cup(chopped )
Oil: 3 to 4 tbs
cloves: 3
cinnamon: 1/2 inch

Marinatetion :

Marinate mutton with little tumeric & chilli powder with salt keep a side for 4 hrs..

Preparation:

Heat oil in a kadai to that add the cloves and cimmamon, green chillies then add the onions and fry untill onions translucent,
then add the ginger garlic paste and fry. Now add the marinated mutton, A cup of water and cover and cook untill mutton cooked well
Once done add the chinta chiguru cook till done. Serve this with hot rice and rasam.
dont use any mango or tomatos if we use we wont get tha taste of tamrind lives...

NAVARATHEN KURMA

Navrathen kurma

INGREDIENTS :

• 2 cups of mixed veggis ( green peas
• carrots , red and green bell peppers )
• 1 cup of paneer cubes
• 1/2 cup cashews and raisins
• ( without seeds) 1/4 cup cashew paste
• 1 onion ( chopped)
• 5 green chillis (slit length wise )
• 1 tbs ginger and garlic paste
• 2 cups milk
• 2 cloves, cardamom
• cinnamon
• 1 tsp kasoori methi
• 1/2 tsp garam masala powder
• 4 tbs oil
  
  
  METHOD
  
  .Heat a tbs oil in a pan add cashews and paneer cubes , fry on medium flame until golden
  
  .Heat oil in a pan , add cinnamon , cloves and cardamom ,then add onions and , sautee on low flame until translucent
  
  .Add green chillis and ginger garlic paste fry for 2 min
  
  . Add carrots and green greas , cook until carrots are tender ,then add chopped peppers , raisins , roasted paneer and cashews
  
  . Sprinkle 1/2 tsp of garam masala powder and kasoori methi
  
  .Add cashew paste and milk , simmer until gravy becomes think
  
  .Adjust salt
  
  .Done . serve hot with paratha , or ghee rice
  
  

EGGPLANT PACADI

Vankaya pachadi:

INGREDIENTS :
*2 cups chopped eggplant cubes
* 1 tomato ( chopped)
*1/2 onion (chopped)
* 8 green chillis ,
*1/2 cup methi leaves (optional)
* cilantro
* 1/2 tsp turmuric , small lime size tamarind , salt

TADKA :
*4 tbs oil
* 1 tsp cumin seeds and musturd seeds
* 1 tsp urad dal
*1 tsp chana dal
*2 red chillis
* curry leaves
*4 garlic cloves

METHOD :
.Take preassure cooker , add eggplant cubes , tomatoes , onions, methi leaves , cilantro , green chillis , tamarind , turmuric and salt then 3/4 cup of water

.Preassure cook everything until 2 wistles

.Once everything is cooked , remove lid and mash everything (with pappu gutthi)

.Heat oil in a wide pan , add cumin seeds , musturd seeds , urad dal , chanadal , redchillis , curry leaves and garlic , roast everythig until golden

. Add mashed eggplant in to the tadka pan , mix everything and sautee for 5 min on medium flame

.Adjust salt

. serve hot with rice or chapathi

CHENNA CHAT

Chenna Chat

Ingrediants:

Patis:
2 large cooked potatoes (peeled and mashing)
A pinch turmeric
1/2 tsp chilli powder
1/2 tsp chaat powder

Method:
Mix all ingredients and Make small balls of it, flatten on the palm of your hand and grill the patiss or just fry them with little oil in the pan

channa:
1 cup grabanzo beans (I choose canned one)
little chillie Powder
1/2 tsp Channa masala
A pinch turmeric
Salt

Method:
Cook the Grabanzo beans with turmeric and salt till they are soft and mushy(not too much little is ok).

Sweet chutney:
2 tbs jaggery
1 small lemon size ball of normal tamarind (Extract the paste out of it)
6-7 dates soaked in warm water

Method:
Take jaggery and 1/4 cup water in a pan and cook till jaggery is completely dissolved. Grind dates and tamarind together. Add this mixture to boiling jaggery and allow it to cook for 5 mins till the Sweet chutney becomes thick. Cool and strain the chutney. Store the chutney in air tight container for future use.

Green chutney:
1/2 cup chopped mint leaves
1 cup chopped coriander leaves
6-8 green chilies
1 tbs lemon juice
Salt to taste

Method:
Grind all together with little water to a smooth paste.

Garnishing:
8-10 puris used for pani puri
1/2 cup finely chopped onion
4-5 strands of chopped coriander leaves
1/2 cup finely chopped tomato
Thin Sev
Yoghurt

Serving instructions:

In a serving bowl, take hot Patis, Add Channa and then add sweet and spicy chutneys depending on taste.
Mix well. Now add chopped onions,chopped coriander leaves, crushed puris, tomatoes and if you like you can add thin layer of yoghurt
and also add some thin sev. That’s it….Serve immediately.


For the covering
Boil potatoes. Peel and mash them properly. Add salt and black pepper according to taste. Beat eggs, add salt and black pepper and keep aside.
To make Kababs

1. Take some handful of mashed potatoes, flatten them on your palm and put 1 tsp of stuffing and cover the stuffing.
2. Make all the remaining kababs and dip one at a time in the beaten eggs and shallow fry in the non stick pan with 1 tbsp oil.
3. Serve hot. It can also be eaten as an appetizer with ketchup.

Garlic Fried Chicken

Garlic Fried Chicken

Ingredients

1 teaspoon paprika
1 egg
1/2 cup seasoned bread crumbs
1 teaspoon salt
1 cup oil for frying, or as needed
4 skinless, boneless chicken breast halves – pounded thin
2 teaspoons garlic powder, or to taste
1/2 cup milk 1/2 cup milk
1 cup all-purpose flour
1 teaspoon ground black pepper

Directions to prepare

In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, mix rigorously milk and egg.
Heat the oil in a large Kadhai (skillet) and let it come to boiling temperature. Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Serve it with Pudina Chutney, onions. You can also sprinkle little bit of lemon juice.

VEG MANCHURIAN

VEG MANCHURIAN

For Manchurian Balls

• Cabbage ( grated) – 1 cup


• Carrot (grated) – ½ cup


• French beans (finely sliced) – 5 to 6


• Green Onion – 3/4 cup


• Bell pepper, Chopped into very small cubes – 1/2 cup


• Corn Starch – 3 tablespoon


• Green Chilli – 1


• Salt to taste


• Oil for deep-frying


• For Manchurian Sauce


• Green Chillies – 2 to 3


• Ginger Paste – 1/2 tablespoon


• Garlic Cloves, finely Chopped – 4 to 5


• Corn Starch – 1 tablespoon


• Oil – 2 teaspoon


• Soya Sauce – 2 tablespoon


• Vinegar – 1 tablespoon


• Sugar – 1 teaspoon


• vegetable stock – 1 to 1/2 cup


• Salt to taste
  
  Method of Preparation
  


• First, we will make Manchurian Balls.
  
  In a mixing bowl put all the vegetables:


• 1 cup grated Cabbage, ½ cup grated Carrot, 5-6 finely sliced French beans, ¾ cup Green Onion, ½ cup Bell pepper, Chopped into very small cubes.


• Mix all the vegetables and rub little salt to all vegetables.


• Put Chopped green chilli. Put 3 tbsp Cornstarch and mix well. Use 1 or 2 tsp water if needed. The mixture should be thick and sticky.


• In a deep fryer, heat enough oil for deep-frying. With spoon or hand, drop teaspoonful of mixture in heated oil. Deep fry until it turns to brown colour. If we drop little bigger amount of mixture, it will remain uncooked from inside.


• Use vegetable stock for Manchurian Sauce, as it gives nice flavour. You can use water instead. Use a shallow saucepan to make this sauce.


• Heat 2 tsp oil; add Chopped green chilli, Chopped Garlic, Ginger paste and sauté for approximately 30 seconds.


• Add Sugar, Soy Sauce, and 1 ½ cup Vegetable Stock. Bring it to boil.


• Mix 1 tbsp Cornstarch to ¼-cup water, remove all lumps. Put this mixture to vegetable stock. It will give nice thickness to Manchurian Sauce. Add little more corn starch if needed.


• Then add salt to taste, Vinegar and stir well. Taste the sauce, add if any ingredient required according to your taste.


• On low flame, add Manchurian Balls into Manchurian sauce. Mix them well.
  Garnish with finely chopped Green Onion, thinly sliced Bell pepper and cabbage.