Pri's Kitchen

Chicken Tikka Frankie

2009-09-11T22:44:00.010-05:00

Prep & Cooking Time: 35-40 mins

Serves: 4-5 persons

Ingredients

Boneless Chicken – ½ kg, cut into 1” pieces

Onion- 1 large, chopped and grinded to a fine paste

Tomato puree- 2 cups

Green Chillies- 5-6, chopped

Ginger Garlic paste- ½ tsp

Red Chilli pwd- 1 tsp

Pepper pwd- 1 tsp

Dhaniya pwd- ½ tsp

Turmeric pwd- ¼ tsp

Tomato Sauce/Ketchup – 2tbsp

Cooking Oil- 2 tbsp

Salt to taste

Method

Marinating:

Take the chicken pieces, red chilli pwd, turmeric pwd, salt, ginger garlic paste, onion paste, tomato puree and mix well and refrigerate. Allow it to marinate for a minimum of 30mins-1 hour.

Curry & Frankie:

Heat oil in a deep pan add green chillies, pepper pwd and sauté for 1min.
Now add the marinated chicken pieces to this, and stir the contents. Allow it to cook for 10-15 min until the chicken becomes tender.
Finally add ketchup, dhaniya pwd and sprinkle lime juice and sauté.
Take a Chapati/Maida Roti/Tortilla and spread 1-2 tbsp of chicken curry along the center portion of the roti and sprinkle chopped onion and lime juice and wrap the roti from both sides.
Mouth watering Chicken Tikka Frankie is ready!!!

Karam Pulusu

2009-09-09T22:22:00.002-05:00

Prep and Cooking Time: 45-50mins

Serves: 4-5 persons

Ingredients

Onions- 1 ½ large, chopped (keep aside 2 tbsp chopped onion for gram flour batter and seasoning)

Green Chillies- 2, slit and cut

Tomatoes- 2-3, medium, chopped

Coriander Leaves- 2 tbsp

Tamarind- 1 big lemon size tamarind pulp

Ginger- ½ inch size, chopped

Ginger Garlic Paste- ½ tsp

Gram Flour/Besan- 2 cups

Baking Soda- 1 pinch

Dry Red Chillies- 2

Cumin Seeds/ Jeera- 1 tsp

Peppercorns /Miryalu- 1tsp

Sesame Seeds/ Nuvvulu- 1 tsp

Coriander Seeds/ Dhaniya- 1 tsp

Fenugreek Seeds/ Methi- ¼ tsp

Dry Coconut Powder-1 tsp

Turmeric pwd- ½ tsp

Red chilli pwd- 2 tsp

Salt to taste

Cooking Oil- 2 cups for frying the bhajjis

-1 tbsp for the seasoning

Method

Take the chopped onion, green chillies, ginger, peppercorns, cumin seeds, sesame seeds and coriander seeds and blend into a fine paste by adding sufficient water and ¼ tsp salt.
Squeeze the tamarind juice out of the tamarind pulp and add about 3-4 cups water and add turmeric pwd, red chilli pwd and salt to taste and keep aside.
Take the gram flour, 1 tbsp finely chopped onions, coriander leaves, 1 tsp red chilli pwd, ginger garlic paste, baking soda, and salt to taste and add water to make a thick batter.
Heat oil in a pan and make small rounds (about 1 ½ inch in size) out of the batter and deep fry them until they turn golden brown and keep them aside.
Add the onion masala paste and dry coconut pwd to the tamarind juice and allow it to boil on a medium flame for about 6-8mins.
Seasoning: Heat oil in a pan and add fenugreek seeds, dry red chillies and once they splutter add 1 tbsp chopped onions and fry until the onions turn transparent then add tomatoes and cook until they become tender. Add the seasoning to the tamarind juice.
Finally add the gram flour bhajjis to the Karam Pulusu and allow the bhajjis to soak in the pulusu for atleast 20-30mins.
Karam Pulusu tastes appealingly delicious when served with hot rice.

Double Ka Meetha/ Bread Pudding

2009-09-02T17:49:00.007-05:00

Prep and Cooking Time: 25-30mins

Serves: 5-6 persons

Ingredients

Bread- 10 slices

Milk- 2cups

Sugar- 1 cup

Water- 3 cups

Saffron- 1 pinch, dissolved in 1 tbsp water

Cardamom/ Elaichi- 2, crushed

Pistachios- 2-3, lightly toasted and finely chopped

Almonds/Badam- 2- 3, lightly toasted and finely chopped

Cashew nuts/Kaju-2-3, lightly toasted and finely chopped

Cooking Oil- 1-2 cups for frying the bread slices

Method

Cut each bread slice into 4 parts, heat oil in a pan and deep fry until light golden brown.
Take water and sugar in a saucepan and bring to boil and keep stirring occasionally, cook for 10mins on a medium flame to make the syrup, keep stirring occasionally.
Add crushed cardamom and saffron to this sugar syrup and cook for 2mins.
Heat milk in a pan on medium heat for about 8-10mins until it thickens and becomes creamy.
Pour the sugar syrup and milk over the fried bread.
Garnish the bread slices with pistachios, almonds and cashew nuts and Refrigerate for few hours before serving
Double Ka Meetha can be served cold/hot.

Chole Batura

2009-08-28T00:21:00.017-05:00

Prep & Cooking Time: 45-60 mins

Serves: 3-4 persons

Chole Recipe Ingredients

Kabuli Chana/ Chickpeas/ Senegalu- 2 cups, soak in water overnight and pressure cook

Onion- 1 large, chopped

Green Chillies- 2 slit and cut

Tomatoes- 3 medium, chopped

Ginger Garlic Paste- ½ tsp

Red Chilli pwd- 1 tsp

Dhaniya pwd- ½ tsp

Turmeric pwd- ¼ tsp

Salt to taste

Chole Masala/Chaat Masala- ½ tsp

Cooking oil- 2 tbsp

Method

Heat oil in a cooking vessel; add onion and green chillies and fry until the onions turn transparent.
Now add turmeric and ginger garlic paste and sauté well.
Add the chopped tomatoes and cook until they become tender.
Now add the boiled chickpeas and mix the contents and cook for 4-5mins.
Add red chilli pwd , dhaniya pwd, salt and chole masala and cook for another 2-3 mins.

Note: You can substitute kabuli chana with garbanzo beans to avoid soaking overnight and boiling. Drain all the liquid, wash thoroughly and use the chickpeas.

Batura Recipe Ingredients

Maida/ All purpose flour- 2 cups

Curd/ yogurt- 2 tbsp

Salt- ½ tsp

Water to make the dough

Method

Combine all the above mentioned ingredients along with enough water to make soft dough.
Divide the dough into equal parts and roll out into circles.
Heat oil in a deep pan, the flame should be set to medium and fry the bhatura by pressing in the center and along the edges until it puffs up and turns light golden brown, flip over and fry in the similar way on the other side. Drain excess oil on to a paper towel.
Serve hot Chole Bhatura with sliced onions and lemon wedges.

Tomato Pachadi/Pickle

2009-08-23T20:47:00.003-05:00

Prep and Cooking Time: 25-30mins

Serves: 4-5 persons

Ingredients

Tomatoes- 6-8, medium, finely chopped

Garlic Cloves-6, finely chopped

Mustard Seeds/Aavalu- ½ tsp

Cumin Seeds/ Jeera- ½ tsp

Fenugreek Seeds/Methi Seeds- ¼ tsp

Red Chilli pwd- 2 tsp

Salt to taste

Cooking Oil- 3 tbsp

Method

Heat oil in a pan add mustard, cumin and fenugreek seeds once they start spluttering add the finely diced tomato pieces and cook for 10-12 mins until the tomatoes become soft and tender and then mash the tomato pieces.
Keep mixing at regular intervals to avoid burning of the tomato mixture.
Now add chopped garlic, red chilli pwd, salt to taste and cook for another 5-6 mins on a low flame until a layer of oil floats over the tomato mixture.
Serve Tomato Pachadi with hot rice and appadams.

Peas Pulao

2009-08-16T20:23:00.007-05:00

Prep and Cooking Time: 25-30mins

Serves: 3-4 persons

Ingredients

Basmati Rice- 2 cups

Green Peas- ½ cup

Green Chillies- 3, slit & cut

Cumin Seeds/ Jeera- 1 ½ tsp

Garlic Cloves- 6, peeled and chopped

Salt to taste

Cooking Oil- 1 tbsp

Method

Cook the Basmati Rice and keep aside. (For 1 cup Basmati rice 1 ½ cups water would be sufficient)
Heat oil in a pan add cumin seeds and once the spluttering subsides add green chillies, green peas and salt to taste and fry until the peas become tender.
Now add the chopped garlic and saute well.
Add this peas mixture to the cooked basmati rice and mix well.
Serve hot Peas Pulao with Raitha/ Tomato Curry.

Chicken Tikka

2009-07-28T22:16:00.007-05:00

Prep & Cooking Time: 30-40 mins

Serves: 4-5 persons

Ingredients

Boneless Chicken- 250gms

Onions- ½ medium, diced into ½” cubes

Green Chillies- 3, finely chopped

Ginger Garlic Paste- 1 tsp

Garlic Cloves-5-6, finely chopped

Yogurt/ Curd- ½ cup

Red Chilli pwd- 1 tsp

Dhaniya pwd- ½ tsp

Turmeric pwd- ½ tsp

Lemon Juice- 2 tsp

Tomato Ketchup- 1 tbsp

Red food color- 1 pinch

Salt to taste

Cooking Oil- 3 tbsp

Method

Marination:

Clean and cut the boneless chicken into 1” pieces.
Add red chilli pwd, turmeric pwd, ginger garlic paste, food color, salt to taste and curd and leave it to marinate for a minimum of 30mins-1hr.

Frying:

Heat oil in a pan and shallow fry the chicken pieces on a medium to high flame for 4-5mins until the chicken turns crispy.

Garnishing:

Heat 1 tbsp oil in a pan, add onions, green chillies and fry for about 3-4 mins.
Now add the fried chicken pieces, chopped garlic, dhaniya pwd, ¼ tsp red chilli pwd, tomato ketchup and sauté well and allow it to cook for 2-3 mins.
Garnish with lemon juice, onions and coriander.
Serve Chicken Tikka as an appetizer or along with Pulao/Plain Rice/Roti.

Cauliflower Peas Curry

2009-07-21T00:10:00.007-05:00

Cauliflower and other cruciferous vegetables, such as broccoli and cabbage contain compounds that may help prevent cancer. Three florets of cauliflower a day will provide you with 67% of your daily vitamin C requirement. Cauliflower also contains vitamin C and folate. Folate helps the blood work more efficiently and is often recommended for preventing anemia. Vitamin C is considered an antioxidant which is required to keep your immune system strong. When purchasing cauliflower, make sure the tops are white.

Prep & Cooking Time: 20-25 mins

Serves: 4-5 persons

Ingredients

Cauliflower- 1, cut into florets

Onion- 1 medium, chopped

Tomatoes- ½ cup, diced

Green Chillies- 3, slit and cut

Green Peas- ½ cup

Ginger Garlic Paste- ¼ tsp

Red Chilli pwd- ¾ tsp

Turmeric pwd- ¼ tsp

Dhaniya pwd- ¾ tsp

Salt to taste

Ketchup- 1-2 tbsp

Cooking Oil- 2 tbsp

Method

Heat oil in a vessel, add green chillies and onion and cook until the onions turn transparent.
Add turmeric pwd, ginger garlic paste and sauté the contents.
Now add the cauliflower florets and green peas and cook for about 10-12 mins until the florets become tender.
Add red chilli pwd, dhaniya pwd, ketchup and salt to taste and mix well.
Cauliflower Peas Curry is ready to be served with hot Rice or Roti.

Masala Boiled Egg Fry

2009-07-12T22:48:00.007-05:00

Prep & Cooking Time: 20-25 mins

Serves: 4 persons

Ingredients

Boiled Eggs-4

Onions-1-2 cups, finely chopped

Green Chillies-3, finely chopped

Ginger garlic paste-1/2 tsp

Red Chilli pwd-1/2 tsp

Dhaniya pwd-1/2 tsp

Garam Masala pwd-1/2 tsp

Turmeric-1/4 tsp

Bay Leaves-1-2

Cinnamon sticks-1, 1" stick

Cardamom-2 pods

Cloves-2

Salt to taste

Cooling Oil-1-2 tbsp

Method

Heat oil in a pan, add bay leaves, cinamom, cardamom and cloves and once the spluttering subsides add onions and green chillies and fry for about 5-7 mins until the onions turn transparent.
Add turmeric, ginger garlic paste and salt to taste and saute the contents and cook for another 2 mins.
Now add red chilli pwd, dhaniya pwd and mix well.
Peel the egg shells and cut the boiled eggs into halves.
Place the egg halves in the pan and coat the halves with onion and chilli mixture and cook for about 2 mins.
Masala Boiled Egg Fry is ready!!!

Bread Bhajji

2009-07-06T22:12:00.006-05:00

Prep & Cooking Time:20-25 mins

Serves:4-5 persons

Ingredients

Bread- 10 slices

Onions- 1/2 cup,chopped

Green Chillies-2

Coriander Leaves-1/2 cup

Gram Flour/Besan-2 cups

Ginger Garlic Paste- 1/4 tsp

Red Chilli Pwd- 3/4 tsp

Cooking Oil- 1-2 cups

Salt to taste

Method

Blend the chopped onion, green chillies, coriander leaves into a fine paste by adding approx 1/4 cup water and 1/4 tsp salt.
Remove the corners of the bread slices and keep it aside.
Take gram flour in a container and add red chilli pwd, ginger garlic paste, salt to taste and aprrox 2-3 cups water to make a fine batter and ensure that the consistency of the batter is fine.
Take about 1 tsp of the onion-chilli-coriander paste and spread it evenly across each bread slice and fold the slice diagonally to form a triangle.
Heat oil in a pan and dip the bread slice in the gramflour and coat it thoroughly on all the sides and deep fry in the oil.
Bread Bhajji is ready to be savoured with ketchup and Pudina chutney (mint leaves chutney)

Shrimp/ Prawn Stir Fry

2009-06-12T20:02:00.007-05:00

Prep & Cooking Time: 20-25 mins

Serves: 4-5 persons

Ingredients

Shrimp/Prawns- 45-50 pieces, medium sized

Green Chillies- 4-5, finely chopped

Garlic Cloves- 6-8, finely chopped

Coriander- 1 full bunch, finely chopped

Red Chilli pwd- 1 tsp

Dhaniya pwd- 1tsp

Turmeric- ¼ tsp

Ketchup/Tomato Sauce- 1-2 tbsp

Cooking Oil- 1tbsp

Salt to taste

Method

Peel the tail shells and wash the prawns thoroughly.
Take a skillet and fry the prawns don’t add oil at this stage, allow the prawns to cook in the water that comes out of the pieces and wait until the entire water evaporates approx 5-6mins.
Now add oil and turmeric and stir-fry on a medium flame for about 5 mins until the prawns becomes tender.
Add chopped green chillies and garlic and fry for 2mins then add red chilli pwd, dhaniya pwd and salt and sauté the contents.
Finally add the chopped coriander and ketchup and mix well.
Garlic, Coriander and Ketchup make this recipe all the more flavorsome.
Yummy Prawn stir fry is ready!!! It could be savored as an appetizer or makes a good combo when served with Pulao/ Fried Rice/ Plain White Rice.

Tomato Egg Rice

2009-06-07T14:06:00.004-05:00

Prep & Cooking Time: 20-25 mins

Serves: 4-5 persons

Ingredients

Basmati Rice/ Sona Masoori- 3 cups

Eggs- 4-5

Onions- 1 large, chopped

Tomato- 1 ½ cup, chopped

Green Chillies-2-3, slit and cut

Cardamom/Elaichi- 1-2 pods

Cloves/Lavang- 2-3

Cinnamon stick/Patta- 1-2, 1-inch sticks

Bay Leaves-2

Ginger garlic paste- ½ tsp

Dhaniya pwd- ¼ tsp

Garam Masala pwd (Preferably homemade)- 2 tsp

Red Chilli pwd- 1 tsp

Turmeric pwd- ½ tsp

Salt to taste

Cooking Oil- 2 tbsp

Method

Cook the rice and keep it aside.
Take a skillet and add 2 tsp oil and add 5 eggs and sprinkle ½ tsp chilli pwd and salt to taste and scramble the eggs and keep this aside.
Heat oil in a cooking vessel add cardamom, cloves, cinnamon, bay leaves and when it starts spluttering add onions and green chillies and cook until it turns transparent.
Add turmeric pwd, ginger garlic paste, salt and sauté well.
Now add chopped tomatoes and cook for about 4-5mins and then add chilli pwd, dhaniya pwd and garam masala and stir the contents.
Add scrambled eggs to this tomato mixture and sauté it and cook on a low flame for 1-2 mins.
Add this tomato and scrambled egg mixture to the cooked rice and mix it well.
Garnish with coriander and Serve it with Raitha.

Vegetable Kurma

2009-06-03T00:12:00.005-05:00

Prep & Cooking Time: 20-25 mins

Serves: 4-5 persons

Ingredients

Onion- 2 cups, chopped

Potato- 1 medium, boiled and diced

Carrot- ¼ cup, chopped

Green Chillies- 2-3, slit and cut

Green Peas- ¼ cup

Green Beans- ¼ cup

Cashew/ Kaju pwd- 1 ½ tsp

Ginger garlic paste – ½ tsp

Dhaniya pwd- 1 tsp

Sugar- ½ tsp

Chilli pwd- ½ tsp

Turmeric pwd- ¼ tsp

Salt to taste

Cooking Oil/Clarified butter- 3 tbsp

Method

Heat 1 tbsp oil in a pan, add 1 ½ cup chopped onions and fry until it turns transparent.
Blend this onion mixture into a fine paste by adding ½ cup water and keep it aside.
Now heat 2 tbsp oil/clarified butter in a cooking vessel and add the remaining ½ cup chopped onion, green chillies and fry for 2-3 mins, followed by turmeric pwd, ginger garlic paste and salt as needed.
Add potato, beans, carrot, peas and any other vegetables of your choice and cook for 5-7 mins until the veggies become tender.
Now add the onion paste and sauté the contents, add 1-2 cups water based on the consistency of the gravy.
Then add chilli pwd, dhaniya pwd, cashew pwd and sugar and stir the contents, allow it to cook for 2-3 mins.

Vegetable Kurma is ready!!! Serve it with Pulao or Roti.

Kheema Kofta (Minced Meat Patties)

2009-05-29T00:03:00.004-05:00

Prep and Cooking Time: 40-45 mins

Serves: 4-5 persons

Ingredients

Kheema (minced meat) – ¼ kg

Egg- 1

Onion - 1 large, finely chopped

Green Chillies - 2 or 3, chopped

Coriander -1-2 tbsp, Chopped

Cashews (Kaju) - 5-6

Coconut pwd- 2 tsp

Turmeric pwd- ¼ tsp

Red Chilli pwd - 1 ½ tsp

Ginger Garlic Paste - ½ tsp

Garam Masala pwd - ½ tsp

Salt to taste

Cooking oil - 2 tbsp

Method

Heat oil in a pressure cooker and add the finely chopped onions and green chillies then sauté the contents and leave it until the onions turn transparent.
Add turmeric pwd, ginger garlic paste and sauté for another 2 mins.
Then add the washed kheema and mix it well and leave it for a while until all the kheema water evaporates this eliminates the raw odor from the kheema.
Add Red Chilli pwd , Garam Masala and sauté the mixture.
Add 1/2 cup water then pressure cook over high heat until the cooker whistles, then lower the flame and allow it to cook for 10mins. Turn off the heat.
Blend the cashews into a fine powder and to this add coconut powder and cooked kheema and grind them to obtain a fine consistency. Do not add water.
Now take the kheema mixture and make small round patties of uniform size
Beat 1 egg into a bowl and add turmeric pwd, chilli pwd and salt to taste
Heat 1/2 cup oil in a pan and dip the patties in the egg batter and fry until the patties turn golden brown.
Kheema Kofta with Ketchup and Pudina Chutney/Mint Chutney serves as an appetizer; or they can be savored along with Rice and Pappu Charu/ Lentil Soup.

Hyderabadi Chicken Biryani

2009-05-23T01:08:00.005-05:00

As the name indicates it is an authentic hyderabadi style biryani with a delightful flavor. It is prepared in layers of chicken, rice, curd and aromatic spices.

Prep & Cooking Time: 40-45 mins

Serves: 4-5 persons

Ingredients

Basmati Rice - 4 cups

Boneless Chicken- 500 gms

Onions- 3 large, chopped

Green Chillies- 7-8, slit and cut

Red Chilli pwd- 2 tsp

Turmeric pwd- ¾ tsp

Saffron- ¼ tsp

Lime Juice- ¼ cup

Milk- ¼ cup

Garam Masala pwd (preferably homemade)- 2 tsp

Dhaniya pwd- 1 tsp

Bay Leaves- 2

Cardamom/Elaichi- 3-4 pods

Cloves/Lavang- 3-4

Cinnamon stick/Patta- 2-3, 1-inch sticks

Ginger garlic paste – 1 ½ tsp

Yogurt (Curd) – 3 cups

Mint Leaves/ Pudina – ½ cup

Coriander Leaves- ½ cup, chopped

Salt to taste

Cooking Oil- 1-2 cups

Method

Marinating: Take a container and add the chicken pieces, green chillies, coriander leaves, mint leaves, red chilli pwd, turmeric pwd, salt, garam masala pwd, dhaniya pwd, ginger garlic paste, curd and mix the contents and allow it to marinate for a minimum of 1-2 hrs.

Heat 1-2 cups of oil in a pan and deep fry the grated onion until they turn crispy and golden brown and keep it aside.
Soak the saffron in milk and keep it aside. This adds color to the biryani, it is optional.
Heat 3 tbsp of oil in a cooking vessel and add cardamom, cinnamon sticks, cloves, and bay leaves once they start spluttering add about 10-15 cups water and salt to taste.
When the water comes to a boiling point add washed basmati rice and semi cook the rice for not more than 2-3 mins by stirring occasionally.
Do not cook the rice completely, the rice should be slightly grainy and the grain should be easily breakable. At this stage drain the water from the rice.

Layering the Biryani

Grease a dish with oil/ghee and arrange the entire marinated chicken at the bottom, then add a layer of some cooked rice, sprinkle some fried onions, 2 tsp lime juice, 1 tsp oil/ghee and 2 tsp saffron milk
Repeat this for two more layers by adding rice followed by other ingredients as mentioned above.
Close the container with an air tight lid and seal the lid with aluminium foil.
Pre-heat the oven to 350 degrees and place the container in the oven and allow it to cook for nearly 40-45 mins. Remove the container and check if the chicken is cooked and the marinade mixture is not liquidy.
Alternative: Cooking can be done over a low flame too. Seal the lid with dough and cook for about 40-45 mins and ensure that the chicken is tender and well cooked.

Delicious Mouth-watering Hyderabadi Chicken Biryani is ready. Serve Biryani with mirchi ka salan or Raitha along with onion and lime slices.

Stuffed Capsicum

2009-05-19T23:29:00.013-05:00

This recipe goes out for all those vegetarian lovers. A sea change for those who dislike the taste of capsicum try this recipe and you are bound to love the extra ordinary taste of capsicum stuffed with mashed potato, tamarind and coconut.

Prep & Cooking Time: 25-30 mins

Serves: 4-5 persons

Capsicum stuffed with the mashed potato and onion mixture

Stuffed Capsicum ready to be served

Ingredients

Green Capsicum/ Bell Pepper – 3

Onion- 1 cup, chopped

Potato- 2 large

Chilli pwd- 1 ½ tsp

Turmeric pwd- ¼ tsp

Dhaniya pwd- ¾ tsp

Ginger garlic paste – ½ tsp

Besan/ Gram Flour/ Senega Pindi - 2 tbsp

Tamarind - 1 small lemon size tamarind pulp

Coconut Powder- 1-2 tbsp

Salt to taste

Cooking Oil- 3 tbsp

Method

Boil the potatoes, peel off the skin and mash them and keep aside
Heat 1tbsp oil in a vessel and add onions, turmeric and salt to taste, sauté until the onions turn transparent and then add ginger garlic paste.
Pre-heat a skillet and roast the besan/ gram flour to get rid of the raw smell
Now add the mashed potatoes, tamarind concentrate to the onions and mix well. Cook on medium flame for 3-5mins.
Add roasted gram flour, chilli pwd, dhaniya pwd and coconut pwd to this and sauté the contents.
Take each capsicum and cut it into two halves and fill the halves with the mashed potato and onion stuffing.
Heat 2 tbsp oil in a pan, cook the capsicum halves with a covered lid on a low flame for about 8-12 mins or until the capsicum becomes tender.
Periodically turn the pieces and cook on both the sides and ensure not to burn the capsicum. You can further cut the capsicum into quarters as it is easy to savor this way.
Tasty Stuffed Capsicum is ready to be served with hot Rice or Roti.

Vegetable Biryani

2009-05-13T13:34:00.005-05:00

Prep and Cooking Time: 25-30mins

Serves: 3-4 persons

Ingredients

Basmati Rice - 2cups

Onion- 1 medium sized, chopped

Carrot- 2, finely chopped

Beans- 1 cup, cut into small pieces

Green Peas- ½ cup

Corn- ¼ cup (Optional)

Green Chillies- 4, slit and chopped into halves

Ginger Garlic paste- ½ tsp

Cilantro/ Coriander leaves- ¼ bunch

Garam Masala pwd – ¾ tsp

Cashews/ Kaju- 5-6, chopped into halves

Cloves, Cinnamon, Bay Leaves, Elaichi/Cardamom- 2 or 3 of each

Clarified Butter/ Ghee- 2 tbsp

Method

Heat ghee/oil in a pan, add cloves, cinnamon, bay leaves, cardamom and cashews, once it splutters add onions, green chillies, Ginger Garlic paste and cook until onions turn transparent
Now add the vegetables and salt and sauté the contents.
Cook on a medium flame for not more than 3-5 mins, add garam masala to this.
Do not overcook the veggies as they would once again be cooked with the rice.
Now add the vegetable mixture to the washed basmati rice along with 3 cups of water
Cook the rice until it is done.
Note: For 1 cup Basmati Rice 1 ½ cup water would be sufficient.
Garnish with coriander leaves and Serve this hot Veg Biryani with a Mixed Vegetable Curry or Chicken Curry and Raitha.

That would make for a great meal. Isn't it???

Dum Ka Chicken Curry

2009-05-10T12:22:00.005-05:00

Prep & Cooking Time: 25-30 mins

Serves: 4-5 persons

Ingredients

Boneless Chicken- 500 gms

Onions- 1 large, chopped

Tomatoes- ¼ cup, chopped

Green Chillies- 5-6, slit and cut

Red Chilli pwd- 1 ½ tsp

Turmeric pwd- ½ tsp

Garam Masala pwd (preferably homemade)- 1 ½ tsp

Bay Leaves- 2

Cardamom/Elaichi- 3-4 pods

Cloves/Lavang- 3-4

Cinnamon stick/Patta- 2-3, 1-inch sticks

Ginger garlic paste - 1 tsp

Yogurt (Curd) – ¾ cup

Coriander Leaves- ½ cup, chopped

Salt to taste

Cooking Oil- 3 tbsp

Marinating:Take a container and add the chicken pieces, green chillies, coriander leaves, red chilli pwd, turmeric pwd, salt, garam masala pwd, ginger garlic paste, curd and mix the contents and allow it to marinate for a minimum of 1-2 hrs.

Note: Green chillies and garam masala add that extra flavor to the chicken. So ensure that you add right proportions of green chillies and homemade garam masala for an authentic taste.

Method

Heat oil in a cooking vessel; add cardamom, cloves, cinnamon sticks, and bay leaves, once it starts spluttering add onions and cook till they turn transparent.
Add the chopped tomatoes and cook for 2-3mins on a medium flame.
Now add the marinated chicken mixture to this and cook for about 10-12 mins until the chicken becomes tender.
Serve hot with plain rice/ pulao/ chapathis.

Tasty Dum ka Chicken Curry is ready to be relished.

Vegetable Noodles

2009-04-28T00:02:00.006-05:00

Prep & Cooking Time: 30-35 mins

Serves: 4 persons

Ingredients

1 packet noodles

Onions- 1 cup, finely sliced

Green/ Red Capcicum- 1-2, finely sliced

Beans, Carrots, Broccoli, Zuccini, Baby Corn - 1 cup

Garlic- 5-6 cloves- finely chopped

Red Chilli pwd- ½ tsp

Red Chilli flakes- ½ tsp

Pepper pwd- 1 tsp

Soy Sauce- 1tsp

Tomato Sauce- 2 tbsp

Cooking Oil- 2 tbsp

Salt to taste

Method

Boil the noodles in water with 1 tsp salt and 1 tsp oil. Cook for 2 mins and drain the water. Allow the noodles to cool.
Heat oil in a skillet, add onions and cook until they turn transparent.
Now add all the vegetables except garlic and add ½ tsp salt to preserve the color of the veggies and cook for not more than 2-3mins.
Add the noodles to the vegetables and sauté the contents.
Add chopped garlic, red chilli pwd, red chilli flakes, pepper pwd, soy sauce, tomato sauce and salt to taste and toss on medium heat for 1 min.
Serve hot with spicy vegetable sauce.

Fish Fry (Chepala Vepudu)

2009-04-16T15:27:00.008-05:00

Prep & Cooking Time: 20-30 mins

Serves: 4-5 persons

Ingredients

Fish Fillets (Tilapia/ Cat Fish/ Mackarel)- 8-10
Wheat flour (Goduma pindi)- 2 tbsp
Ginger Garlic paste- 1 tsp
Dhaniya pwd (Coriander pwd)- 1 tsp
Cumin pwd (Jeera pwd)- ¼ tsp
Chilli pwd- 2 tsp
Turmeric- ½ tsp
Salt to taste
Coriander Leaves- 2 tbsp
Lemon Juice- 2 tsp
Cooking Oil- 3 tbsp

Method

Wash the fish properly and clean again with rock salt (optional) and add turmeric pwd to avoid the raw smell of the fish.
Marinade the fish with ginger garlic paste, chilli pwd, turmeric pwd, coriander pwd, cumin pwd, and salt as needed and keep aside for 20-30 mins.
Heat oil in a pan, coat the fish pieces with wheat flour and fry on medium flame for 7-8 mins and flip over the pieces and allow it to cook on the other side for another 5-6 mins until they turn golden brown. Ensure that the pieces don’t get stuck to the vessel.
Garnish with coriander leaves and sprinkle the lemon juice.
Serve hot with White Rice and Curry or Rasam.

Tasty, Crispy Fish fry is ready!!!

Palli Chutney (Groundnut/Peanut Chutney)

2009-04-12T00:11:00.007-05:00

Prep & Cooking Time: 15-20 mins

Serves: 4-5 persons

Ingredients

Peanuts- 1 cup

Green Chillies- 3-4, slit and cut into halves

Tamarind- 1 lemon sized pulp

Mustard Seeds (aavalu)- ½ tsp

Cumin Seeds (Jeera)- ½ tsp

Split black gram (urad dal/minapappu)- ½ tsp

Dry Red Chillies- 2

Curry Leaves- 1 stalk

Salt to taste

Cooking Oil- 1tbsp

Method

Pre-heat a skillet and roast the peanuts to a golden brown color for 1-2 mins. Cool and rub the skins off.
Take the groundnuts, green chillies, tamarind pulp, 1 cup of water and grind them to a fine paste in a blender/ food processor.
Remove the chutney to a bowl add salt to taste and stir well.
For tempering/ tadka/ talimpu: Heat oil in a pan, add mustard seeds, cumin seeds, split black gram, dry red chillies and after the spluttering subsides add curry leaves and remove it from the flame.
Add the tadka to the chutney and mix well.
Serve with dishes like idli, dosa, vada or upma.

Egg Biryani

2009-04-11T23:37:00.004-05:00

Prep & Cooking Time: 30-40 mins

Serves: 4-5 persons

Ingredients

Basmati Rice- 4 cups

Boiled Eggs- 5

Onions- 1 large, finely sliced (equivalent to 2 cups)

Carrots- 1 cup, finely shredded

Green Chillies-7-8, finely chopped

Cardamom/Elaichi- 5-6 pods

Cloves/Lavang- 5-6

Cinnamon stick/Patta- 3-4, 1-inch sticks

Bay Leaves-2

Ginger garlic paste- 1 tsp

Garam Masala pwd (Preferably homemade)- 2 tsp

Red Chilli pwd- ½ tsp

Turmeric- ½ tsp

Lemon Juice- 3 tbsp

Coriander Leaves- 2 tbsp

Salt to taste

Cooking Oil- ½ cup

Method

Boil the eggs with a tsp of salt, slit them into halves and keep aside.
Heat oil in a deep pan, add elaichi, cloves, cinnamon, bay leaves and sauté. Once they start spluttering add onions, green chillies and turmeric, cook until the onions turn transparent. Then add ginger garlic paste and salt.
Now add the shredded carrot and cook for about 5-7 mins until the carrot becomes tender.
Add the garam masala, chilli pwd and stir the contents.
Fry the eggs in this onion and carrot mixture for about 2mins, mix carefully and ensure that the yolk doesn’t come out of the eggs. Remove the eggs and keep them aside.
Add the cooked basmati rice to this mixture, add the lemon juice and stir the contents.
Now add the eggs to the rice. Garnish with coriander leaves and serve hot with Raitha.

Raitha: To the curd/yogurt add finely chopped vegetables like onions, tomatoes, green chillies, cucumber, and coriander leaves, salt to taste, a dash of sugar and a pinch of chilli pwd and mix well.

Tasty Egg Biryani is ready!!!

Tomato Dal

2009-04-11T23:34:00.004-05:00

Prep and Cooking Time: 20- 25mins

Serves: 4-5 persons

Ingredients

Arhar Dal (Kandi Pappu/ Toor Dal/ Split red gram)- 1 cup

Tomatoes- 2-3 medium, finely chopped

Green Chillies- 3-4, slit and cut

Garlic cloves- 4-5, peeled, crushed coarsley

Mustard Seeds (aavalu)- ½ tsp

Cumin Seeds ( jeera)- ½ tsp

Chilli pwd- 1 ½ tsp

Turmeric- ½ tsp

Curry Leaves - 1 stalk

Cooking Oil- 1 ½ tbsp

Salt to taste

Method

Pressure cook the dal with 3 cups of water along with turmeric pwd and chillies. Donot over cook the dal as it seems to taste better if the dal is just done and not mushed.
Now add chilli pwd, salt and 1-2 cups of water to the boiled dal and allow it to come to a boil.
Heat oil in a skillet add mustard seeds, cumin seeds and once they start popping add curry leaves and garlic, saute well and then add tomatoes and cook till the tomatoes are tender and mush them.
Add these contents to the dal and mix well.
Cover and keep aside for 5 minutes.
Serve hot. Goes well with hot rice accompanied by a spicy mango pickle/pachadi.

Carrot Egg Curry

2009-04-08T22:43:00.008-05:00

Prep & Cooking Time: 20 mins

Serves: 4-5 persons

Ingredients

5 Eggs

Onion- 1 large, finely sliced

Carrots- ¾ cup, finely chopped

Green Chillies- 2-3, finely chopped

Mustard Seeds- ¼ tsp

Split black gram (urad dal/minapappu)- ¼ tsp

Ginger Garlic paste- ½ tsp

Turmeric pwd- ¼ tsp

Red Chilli pwd- 1 tsp

Dhaniya pwd (Coriander pwd)- ¾ tsp

Cooking oil- 2 tbsp

Salt to taste

Method

Beat the eggs in a bowl and keep it aside
Heat oil in a deep pan, add mustard seeds and split black gram. Once the spluttering subsides, add onion and green chillies, sauté and cook until onions turn transparent.
Add turmeric and ginger garlic paste, sauté it and add the chopped carrot pieces and cook covered for 3-4mins.
Now add the egg mixture to this, do not stir, leave it on medium flame for 1-2 mins
Add chilli pwd, dhaniya and salt and now scramble the eggs and mix well.
Serve with hot Rice or Roti.

Yellow Squash Curry w/t Garlic & Cashew

2009-04-08T21:49:00.014-05:00

This recipe goes out to all those vegans out there, who might have come across yellow squash but had no idea how to cook it. Yellow squash is a good source of dietary fiber, calcium, iron and vitamin A & C as well. So the next time you go for groceries don’t forget to stuff your bag with yellow squash, you must definitely try this recipe.

Prep & Cooking Time: 20-25 mins

Serves: 4-5 persons

Garden Fresh Yellow Squash

Yellow Squash cooked with Garlic & Cashew

Ingredients

Yellow Squash- 3-4, peeled and diced

Onions- ½ medium, chopped

Green Chillies- 2-3, slit and cut

Garlic Cloves- 3-4, finely chopped

Cashew Nuts (Kaju)- 6-7, finely chopped or powdered

Chilli pwd- 1 ½ tsp

Turmeric pwd- ¼ tsp

Dhaniya pwd- ½ tsp

Coriander leaves- 2 tbsp, chopped

Salt to taste

Method

Heat oil in a cooking vessel, add onions, chillies and turmeric and cook till the onions turn transparent.
Add the yellow squash to this, mix well and add salt to taste. Don’t cook with with a covered lid, this makes the curry liquidy. It is supposed to be semi-dry.
When the squash is soft and cooked, add chilli pwd, dhaniya pwd, cashew nut pwd and chopped garlic, mix the contents and cook for 1-2 minutes.
Garnish with coriander leaves and Serve hot with white rice or roti.

Apple Toasted Bread

2009-04-05T00:22:00.011-05:00

Prep and Cooking Time: 20-25mins

Serves: 5-6 persons

Ingredients

Bread- 8 slices

Apple- 2, peeled, cored and finely sliced

Melted Butter- 3 tbsp

Sugar- 1/4 cup

Method

Mix the sugar and melted butter and dip each slice of apple in the melted butter.
Place the bread in a buttered baking pan or Aluminium foil
Arrange the apple slices on top of the bread slices
Put the baking pan in the oven and let it bake for about 15 mins until the apple slices turn brown and tender.

Rava Dosa

2009-04-04T23:51:00.007-05:00

Prep and Cooking Time: 20-25mins

Serves: 4-5 persons

Ingredients

Rava/ Sooji/ Semolina - 2cups

Maida / All Purpose Flour-1 cup

Rice Flour- 1 cup

Curd- 2-3 tbsp

Onions- 1 medium, finely chopped

Green Chillies- 3 or 4, finely chopped

Cumin Seeds/ Jeera- 1-2 tsp

Salt to taste

Water - 4 cups (approx)

Method

Blend rava, rice flour, maida, curd, green chillies, salt and water to make a thin batter. Allow the batter to stand for a minimum of 1- 2 hours.
It might thicken after a while, at the time of making dosas add little water so that the batter is watery and flowing.
Pre-heat a tawa and then reduce the flame and pour a ladle full of dosa batter starting from the sides and finishing off in the middle as rava dosa cannot be spread like ordinary dosa.
Drizzle ½ tsp of oil along the edge of the dosa and in the middle.
Sprinkle some jeera and chopped onion over the rava dosa. When it starts turning golden brown turn it over and fry until it turns crispy.
Serve it hot with chutney or sambar.

Vankaya Masala (Spicy Brinjal)

2009-04-04T23:02:00.009-05:00

Prep and Cooking Time: 25-30mins

Serves: 3-4 persons

Ingredients

Brinjals- 10-12

Onion- 1 large, finely chopped

Cumin Seeds (Jeera)- 1 tsp

Chilli pwd- 1-2 tsp

Turmeric pwd- 1 tsp

Dhaniya pwd- 1-2 tsp

Amchur pwd (Raw Mango pwd)- 1-2 tsp

Salt to taste

Cooking Oil- 3 tbsp

Method

Stuffing: Mix chilli pwd, turmeric pwd, dhaniya pwd, amchur pwd and salt to taste.
Take each brinjal and on the end, opposite of stem, make four sections but not all the way through and fill the brinjals with the stuffing.
Heat oil in a deep pan, add jeera and once the spluttering subsides add onions, turmeric and cook for 2mins.
Now add the stuffed brinjals to this along with the left over stuffing and sauté well.
Cook it with a covered lid for 10-12 mins until the brinjal becomes soft and tender. Keep mixing it at regular intervals and ensure that the contents dont burn.
Serve it with hot rice or roti.

Chepala Pulusu (Fish Gravy)

2009-03-29T20:11:00.011-05:00

Prep and Cooking Time: 25-30mins

Serves: 3-4 persons

Ingredients

Fish Fillets (Tilapia/ Cat Fish/ Mackerel)- 8-10

Onion- 1 cup, finely chopped

Tomatoes- 2 or 3 big, finely chopped

Green Chillies- 3 or 4, slit and cut

Ginger Garlic paste- 1 tsp

Tamarind- 1 big lemon sized tamarind pulp

Red Chilli pwd- 1-2 tsp

Turmeric pwd- ¼ tsp

Coriander pwd (Dhaniya)- 1 tsp

Cumin pwd (Jeera)- 1 tsp

Fenugreek pwd (Methi)- ¼ tsp

Coconut pwd- 1 tbsp

Lemon Juice- 5-6 drops

Coriander Leaves- 2 tbsp, chopped

Curry Leaves- 2 stalks (Optional)

Cooking Oil- 3-4 tbsp

Salt to taste

Method

Wash the fish properly and clean again with rock salt (optional) and add turmeric pwd to avoid the raw smell of the fish.
Marinade the fish with chilli pwd, turmeric pwd, salt and add 5 drops of lemon
Heat oil in a cooking vessel and fry onions and chillies until they turn transparent, add curry leaves, ginger garlic paste, turmeric and salt and fry for another 3 mins.
Add tomatoes and cook until they are tender and add the tamarind extract and bring it to a boil.
Add chilli pwd, coriander pwd, cumin pwd, methi pwd and coconut pwd and mix well
Now carefully add the fish pieces to the vessel and cook covered for 3mins without mixing.
Turn the fish pieces gently, cover and cook on low heat for 10 mins. Let the sauce thicken and cook until the oil separates as a layer on top of the gravy.
Garnish with coriander leaves and Serve hot chepala pulusu with rice or roti

Note: Serve it after 15-20 mins, allow the fish pieces to absorb the spicy and tangy flavor of the spices and tamarind. Be extra cautious while stirring the fish pieces while cooking in order to avoid breaking the pieces.

Pulusu Pulihora (Tamarind Rice)

2009-03-27T20:30:00.028-05:00

Prep and Cooking Time: 35-40mins
Serves: 4-5 persons

Happy and Prosperous Ugadi to one and all. Thank You for your responses and encouragement. Sorry for the delay in posting this Ugadi Special Recipe. This is a steal from my mother’s recipes, especially the addition of chick peas to the tamarind juice which makes it tastier as the chick peas inherits the tanginess from tamarind and adds that extra taste to the pulihora.

Ingredients

White Rice (Preferably Sona Masoori) - 2 cups
Tamarind - 100gms

Jaggery-1 tsp
Groundnuts - 2tbsp
Chick Peas (Bengal Gram/ Chana) - ½ cup (Optional)
Mustard Seeds (Aavalu) - 1 tsp
Cumin Seeds (Jeera) - 1 tsp
Chana Dal – 1 tsp (Optional)
Split Gram Dal (urad dal / minapappu) – 1tsp
Green Chillies- 4-5 split and cut
Dry Red Chillies- 2
Curry Leaves- 2 stalks
Coriander pwd (Dhaniya pwd) - 1 tsp
Turmeric Pwd - ½ tsp
Cooking Oil - 3 tbsp
Salt to taste

Method

Soak the tamarind in water for about 15mins and then extract the juice from the pulp.

Tip: Soaking ia not required, if you can Microwave the tamarind immersed in water for about 1 min, this speeds up the extraction of juice from the pulp.

Take a cooking vessel and add tamarind water, jaggery, add chick peas as well and allow it to boil for nearly 20mins until it forms into a thick consistent paste, keep stirring at regular intervals.
In the mean while, cook the rice separately make sure the rice doesn’t get sticky and add salt, turmeric and 1tsp oil to it and mix thoroughly. Take care not to mash the rice grains.

(This tamarind mixture (without the chick peas) can be stored in a refrigerator if you keep it in a moist-free and tightly closed container for weeks together and you can use it later for making your very own instant pulihora)

Tempering/ Tadka/ Talimpu:

Heat the remaining oil in a pan, add mustard seeds, cumin seeds, chana dal, urad dal, groundnuts and red chillies in that order and allow it to splutter.

Then add green chillies and curry leaves, right before removing it off the flame add coriander pwd and sauté the contents.

Add the Tamarind concentrate to the rice and mix it well, now add the tadka and mix thoroughly.
Serve it with any spicy tangy pickle/pachadi/chutney.

Aloo Paratha

2009-03-26T22:58:00.010-05:00

Prep and Cooking Time: 40-45mins

Serves: 3-4 persons

Paratha is a traditional flat bread which originated in India. It is commonly eaten with yoghurt or vegetables.The process of layering the "skins" of dough in paratha can make preparation a difficult process but it is worth all the effort.

Ingredients

Maida (All Purpose Flour)/ Wheat Flour - 300 gms

Onion- 1 medium, finely chopped

Potatoes – 3 big

Capsicum- 2, finely chopped

Green Chillies- 4-5, finely chopped

Carrots- 2 medium sized

Coriander Leaves- fresh and finely chopped

Red Chilli pwd- 2 tsp

Cooking Oil- 2tsp

Ghee/Clarified Butter for greasing the parathas

Amchur pwd (Dry Mango pwd)-1 tsp / Lemon Juice – 1 medium sized

Salt to Taste

Method

Knead semi soft dough with flour, adding sufficient water, oil and salt to taste.

Stuffing:

Boil the potatoes and carrot, peel the skin off the potato and mash them
Add onions, capsicum, green chillies, coriander leaves, red chilli pwd, amchur pwd/lemon juice, salt to taste and mix well.

Divide the dough into equal rounds
Roll out the portion of the dough into a small chapathi, make 2 chapathis in this manner for one Paratha

Flour Paste: Mix 2 tsp flour with ¼ th cup water to make a fine paste in order to seal the 2 chapathis to form a paratha

Now spread approx 2tbsp stuffing on one chapathi and place another chapathi above this and seal them tightly with the flour paste and roll out evenly.
On a hot tava roast both sides of the paratha till it turns into a golden brown shade
Grease with ghee/oil/butter
Serve hot parathas with Masala Raita

Masala Raita: Curd, chilli pwd, salt, chat masala.

Veg Pulao

2009-03-21T00:50:00.007-05:00

Prep and Cooking Time: 25-30mins

Serves: 3-4 persons

Ingredients

Basmati Rice - 2cups

Onion- 1 medium sized, chopped

Carrot- 2, finely chopped

Beans- 1 cup, cut into small pieces

Green Peas- ½ cup

Capsicum- 1, finely chopped

Green Chillies- 4, slit and chopped into halves

Ginger Garlic paste- ½ tsp

Cilantro/ Coriander leaves- ¼ bunch

Garam Masala pwd – ¾ tsp

Cloves, Cinnamon, Bay Leaves, Elaichi/Cardamom- 2 or 3 of each

Clarified Butter/ Ghee- 3 tsp

Method

Cook the rice so that each grain is separate.
Heat ghee/oil in a pan, add cloves, cinnamon, bay leaves, cardamom, once it splutters add onions, green chillies, turmeric, Ginger Garlic paste and cook until onions turn transparent
Now add the vegetables and add salt to it, this helps the vegetables retain the green color. A cooking tip : )
Keep covered and cook on a low flame for approximately 15-20 mins, till the vegetables become tender enough. Add garam masala to this.
When vegetables are done, add the vegetables mixture to the cooked rice, mix thoroughly and heat it either in microwave or on low heat.
Garnish with coriander leaves and Serve this hot pulao with Cucumber Raitha.

Happy Cooking!!!