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.

CHICKEN WINGS

Chicken wings - 12 to 15
Dry chili flakes - 1 to 2 teaspoons
Orange - 1
Ginger - 5 slices
Chopped garlic - 1 teaspoon
Green onion - 2 (chopped)
Honey - 1 to 2 teaspoons
Light soy sauce - 1/4 cup
Sesame oil - 2 to 3 tablespoons
Corn starch - 2 teaspoons

•Grate about 2 teaspoons of orange peel, and juice the orange to make about 1/3 cup of orange juice.
•Mix the orange peel, juice, ginger, garlic, green onion, soy sauce, sesame oil, honey, and red chili flakes. Mix well, and then evenly coat the chicken wings.
•Let it stand for 30 to 45 minutes The longer the better - over night if you wish.
•In a large frying pan, add 3 tablespoon of oil, and turn heat on medium-high. Add in the chicken wings and reserve the sauce. Fry one side of the chicken wing for 7 to 10 minutes. Flip and fry the other side of the chicken wing.
•Cook until the chicken wings are browned.
•Take the chicken sauce and boil in a small pot. Add the corn starch to thicken. Serve this with the chicken wings.
You can adjust the chili pepper in this recipe depending on how spicy you want your chicken wings.

CRAB MASALA

Ingredients:

Crab - 5 nos
Onion- 1 1/2

To grind:

garlic- 6 pods
ginger- 2" piece
sompu-1tsp
jeera-1/2 tsp
pepper-1/2 tsp
chilli powder-1 Tb spoon
turmeric powder-1/2 tsp
coconut - 1/2 cup (scrapped)
garam masal powder-1 tspoon
tomato- 2

Procedure:

Prepare a fine masala paste by grinding all from garlic to tomato. finally add onions and just grind it just a bit. Heat oil in a kadai. Add masala and salt.Fry untill oil comesout from paste and color changes to light brown . Now add crab, 1/2 cup water and close the kadai.Boil for 15 mins on medium-high heat. Remove lid and cook till best consistency.

sora pottu kura (Mashed shark fish)

Onions - 2no medium size
cinnamon stick - 2inch piece
Cloves - 4no
cardamom(Elaichi) - 1no
KusKus - 1spn
Jeera - 1/2 spn
Dhaniya - 1/2 spn
Garlic cloves - 5no
Ginger - 1inch piece
Cilantro/ Coriander leaves

Salt to your taste

How To Do :

Clean the shark fish pieces.In a thick bottomed pan keep fish pieces and add water unitl fish pieces are dip and let this boil for 10min and keep a side to cool.In the mean while grind masala paste with the remaining ingredients except Cilantro/Coriander leaves.
When its cool slowly take the pieces and you observe that the pieces are black in color now.Peel the outer layer which was black, this black layer is nothing but the sand so if you dont peel this layer.Take care while peeling this layer.Ones you are done in peeling the layer squeeze the fish pieces to completely drain water from it. I prefer to squeeze the pieces with hand.Ones it is done smash the pieces and mix the masala paste to it, again i prefer to mix this with hand.Now heat oil in a seperate pan and add this mixture and let it cook for 10min more, in between mix the curry ones a while so that it wont stick to the bottom of the pan.Finally add Cilantro/ coriander leaves.

KERALA STYLE FISH FRY

Ingredients

Fish (Sliced on the bone) 1
Crushed pepper corn 5 g
Ginger 3 g
Garlic 3 g
Green Chilli 3 g
Chilli powder 2 g
Turmeric powder 2 g
Curry leaves 1 sprig
Lime 1
Coconut oil 50 ml
Egg to dip and deep fry
Salt To taste
Onion 1
Salad cucumber 50 g
Carrot 50 g
Tomato 1

Method:

1. After cutting the fish, immerse into water with salt and vinegar for half an hour.
2. Prepare a thick masala with crushed peppercorn, ginger, garlic, green chillies, curry leaves, turmeric, chilli powder, limejuice, beaten egg, salt and a little coconut oil.
3.Apply the batter all over the fish and keep it for half an hour and shallow fry in coconut oil.
4. Serve hot in a bed of banana leaf decorated with carved vegetables and lemon .

AMRITSARI FISH FRY

Ingredients

King fish (salmon) fillets, cut into fingers 600 grams
Red chilli powder 1 tablespoon
Salt to taste
Carom seeds (ajwain) 1 teaspoon
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Lemon juice 1 tablespoon
Gram flour (besan) 1 cup
Oil to deep fry
Egg 1
Chaat masala 1 teaspoon
Lemons, cut into wedges 2

Method

Take the fish fingers in a bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside.
Heat sufficient oil in a kadai. Break an egg into the fish mixture and mix. Put the fingers, a few at a time, into the hot oil and deep fry till almost done.
Drain and place on an absorbent paper. Deep fry again just before serving till golden and crisp. Drain and place on an absorbent paper.

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...

GUNGURA MUTTON

INGREDIENTS :

1. 1 pound mutton
2. 5 to 6 tbs oil
3. 2 cups gongura (red sorrel leaves)
4. 4 green chillis (slit)
5. 1/2 cup cilantro
6. 1 large onion (chopped)
7. 2 medium tomatoes ( chopped)
8. 2 tbs ginger and garlic paste
9. 1 tbs red chilli powder
10. 1 tsp coriander powder
11. salt , turmuric
12. 1 tsp cumin seeds and musturd seeds
    
    METHOD:
    
    Heat oil in a preassure cooker , add cumin seeds , musturd seed , green chillis then add chopped onions , sprinkle salt and turmuric and sautee until onions are light brown
    
    Now add ginger and garlic paste , fry until raw smell is gone
    
    Add cilantro leaves and chopped tomatoes ,cover and cook until tomatoes are mashed and oil separates
    
    Now add gongura leaves , sautee on medium flame for 5 min
    
    Add chilli powder , coriander powder and mutton pieces ,mix well and fry on medium flame for 5 to 10 min
    
    Add 2 cups of water ,adjust salt and preassure cook for 3 to 4 wistles

CHICKEN POPS

INGREDIENTS

1 lb ground chicken ( OR) 2 chicken breast grind in a chopper
1 tbs ginger garlic paste
1 tsp chilli powder
1/2 onion (chopped very finely )
1 tsp kasoorimethi
1 tsp garam masala
Cilantro
Salt
Oil for deep fry

METHOD
Mix all the above ingredients and marinate for 15 min
Heat oil in a pan on a medium flame
Add a spoonfull of chicken in to oil and fry on medium flame untill brown
Drain on papertowel
Done serve hot with chopped onions ,lemon and cilantro

COCONUT MILK RASAM

INGREDIENTS

1 cup toor dal
2 cups coconut milk
4 green chillis
1/2 tsp turmuric
water
salt

For Sisanig:
2 tbs oil
2 dry red chillis
3 cloves of garlic ( crushed)
1 tsp cumin seeds and musturd seeds
pinch of hing
curry leaves

METHOD

Preassure cook toor dal with green chillis and turmuric ,until soft ,mash and keep aside

In a bowl add mashed toordal, coconut milk ,salt and required amount of water ,until
u get the consistency of thick rasam

Heat oil in a sauce pan add all tadka ingredients ( cumin seeds, musturd seeds, red chillis, hingand garlic) ,sautee until garlic is brown , lower the flame and add coconut milk and toor dal mixture

Simmer for 3 to 4 min on very low flame ( if not coconutmilk will curdel)

Done serve hot with rice (or) pongal

EGG MASALA DOSA

EGG MASALA DOSA

Eggs : 3
Bengal gram flour : 3 tbsp
Onion ( cut finely ) : 2
Green chillies ( cut finely ) : 4
Ginger ( cut finely ) : a small piece
Coriander leaves ( cut finely ) : 1 bunch
Ghee : 30 gm
Salt : ½ tsp
Turmeric powder : a pinch
Chilli powder : a pinch

Method

Add water to gram flour and mix well, without lumps.
Add chilli powder, salt, turmeric powder, coriander leaves and mix well.
Heat ghee in a flat frying pan.
Add onion, green chilli, ginger, fry and add to the gram flour mix.
Break eggs in a vessel and beat well.
Add the eggs to the gram flour and mix well to form a batter.
Heat ghee in a flat frying pan.
Add a spoon of batter and spread it thin.
When the bottom portion turns golden, add ghee flip and cook.
Cook on both sides till golden brown and serve hot with your favorite chutney or sauce.

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.

Lasagna

watch and enjoy with my resipi video bottam of the page .....
please leave your comment


Ingredients

12 ounces ground chicken(you can use any meet if you want, we can use egg too around 6 eggs)

1 T spoon dry garlic powder

1/2 t spoon salt

1 cup chopped onion (1 large)

4 cloves garlic (if you like garlic you can add more)

1 14.5-ounce can diced tomatoes, undrained(I use fresh one around 3 tomatoes)

1 8-ounce can tomato sauce

1 Table spoon red chillie powder

5 green chillie (chopped)

1 Bunch cilantro(chopped)

1/4 teaspoon black pepper

9 Lasagna sheets

1/4 cup grated Parmesan cheese
what
6 ounces shredded mozzarella cheese

2 TB spoon oil


Directions

For sauce: In a large saucepan take one Tb spoon oil. Now add garlic, chillis, onion and cilantro . one bye one

Now add Diced tomatoes, chilli powder, salt and some off your favorite spices,cook for 5 min now add tomato paste , after 5 min tomato sause cook for 10 min ...stirring occasionally.

In frying pan tack 1 spoon oil add ground chicken and some salt , pepper fry untill it turn brown no need cook full...

Now add fryed ground chicken in to the hot tomatoe sause and cook for 20 min..stirring occasionally.

Meanwhile, tack lasagna sheets and dip a for 10 to 12 minutes or until tender but still firm. Drain and rinse with cold water. Drain well; set aside.

Now tack the sause which we made. Spread in tha oven backing pan one thick layer , Secound layer shredded chees and sprinkal some pappagone cheese powder and cilantro and spread lasagna sheets.

Just repet the same steps (chicken sause, shredded chees, pappagone chees and lasagna sheets...)make 2 to 3 layer... Repeat layers. If desired, sprinkle additional Parmesan cheese over top. Don't fill tha tray live some gap

Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving. if you like you can top it chees againn before sarving...

keema fry(Ground lamb)

Ingredients:

Oil – 2 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Black Cardamom – 1
Green Cardamom – 2
Whole Cloves – 2
Onion – 1 large, finely chopped
Ginger – 2 tsp past
Garlic – 2 tsp past
Green Chilies – to taste, finely chopped
Turmeric Powder – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Tomatoes – 2 large, pureed
Ground (Minced) Meat – 1 pound, any variety
Frozen Green Peas – 1/2 cup
Garam Masala – 1/2 tsp
Water – 1/2 cup or little more
Cilantro – finely chopped for garnishing

Method:

1. Heat Oil in a medium non-stick pan on medium heat.
2. Add Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom and Whole Cloves. Stir for 30 seconds.
3. Add Onions and a little salt, mix well, cover and cook for about 15 minutes stirring frequently.
4. Add Ginger and Garlic, mix well and cook uncovered for another 5 minutes until Onions turn brown and oil starts to separate from the mixture.
5. Add Green Chilies and Tomatoes, mix well, cover and cook for about 10 minutes. Be sure to stir a few times in between.
6. Remove cover and continue to cook until oil starts to separate from the mixture again.
7. Add Red Chili Powder, Turmeric Powder, Coriander Powder and Cumin Powder. Mix well and switch off stove.
8. Add the above Masala to a pressure cooker and add washed and drained ground meat. Mix well and cook until the color of the meat starts to change.
9. Add water and salt, mix well, close the pressure cooker lid and cook for 1 whistle on medium heat.
10. After the first whistle sounds, reduce the flame to a simmer and continue to cook for 20 minutes. More whistles may sound and that is OK.
11. Remove pressure cooker from heat and allow the pressure to go down before opening the lid.
12. Add Green Peas (cooked in the microwave for 1 minute with a little water) and Garam Masala and cook for 2-3 mintues.
13. Garnish with fresh Cilantro.

Nellore Chepala Pulusu(fish with tamriend juice)

Nellore is famous for this fish curry. I added mustard and fenugreek seeds powder to bring extra flavour. It tastes good for the next day.

Ingredients:

Fish - 2 lbs( i prefer Tilapia)
Onion -1(sliced)
Tomato -1 (sliced)
Tamarind -lemon size ball( soak the tamarind in water for 30 minuted before starting preparing curry)
Gingergarlicpaste -1 tsp
Turmeric Powder -1/2 tsp
Red chilli powder -2 tea spoons( if u eat more spicy u can add more)
Salt -As required
Mustard seeds -1 tsp
Fenugreek seeds -1/2 tsp

Popu ingredients:

Mustard seeds -1/2 tea spoon
Fenugreekseeds -1/4 teaspoon
Curry leaves - 5
Red chilli -2

Preparation:

1Marinate fish pieces with salt,turmeric powder,red chilli powder and gg paste for 15 to 20 minutes.
2.In the meanwhile,heat oil in a pan and then add mustard seeds, fenu greek seeds,red chilli,andcurry leaves to it.
3.When mustard seeds start spluttering,add sliced onions and saute them untill they become soft.
4.Add tomato pieces and saute them untill oil comes out of that.squeeze the tamarind juice from the pulp and add it to the fried mixture with 2 cups of water.
5.Boil it for 5 minutes and then add marinated fish pieces to the curry.Cook on medium flame for 20 minutes.Now add mustard & fenugreek seed powder(roasted and powdered) to the curry.Adjust the salt and red chilli powder at this time. Simmer it for 5 minutes untill oil floats on the curry.

FISH PULUSU (Andhra spl fish)

Ingredients:
*Vegetable oil : 2 tbsp
*Fenugreek Seeds : 1/4 tsp
*Fish : 1lb(Cleaned and cut it into your desired shape)(I’ve used salmon)
*Onion : 1 (Medium Finally chopped)f
*Tomatoes : 2
*Garlic : 8-10
*Curry Leaves : 5-6 springs
*Chili powder : 1/2 tbsp(according to your spice level)
*Coriander Powder : 1 tbsp
*Turmeric Powder : 1/4 tsp
*Tamarind Pulp : 11/2 tbsp
*Method of Preparation:

*Wash and clean the fish. Cut them into pieces. Dust them with a little salt and keep them aside.
*Now just microwave the tamarind pulp with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.
*Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.
*Mix it all together in this step itself. You can taste and adjust the sour and spicy consistency from the above mixture.
*Now take a wide pan add 2 tbsp of vegetable oil add fenugreek seeds, vadagam(optional), garlic pods, fry them for a minute.
*After that add onions, curry leaves sautee it very well.
*Once the onion becomes translucent add the chopped tomatoes and the tamarind water mixture into it.
*Taste the salt and adjust according to it.
*Add 2 tbsp of sesame oil and bring it to boil in medium heat till the oil floats on top.
*The gravy should taste little sour and spicy.
*Finally add the fish and just bring it to a boil only once and remove from heat.
*Garnish with fried curry leaves.