Ambade Ka Achar (Chutney)

Ingredients
2 bunch fresh Ambade ki Bhaji\Sorrel leaves
3 chopped tomato
10 green chilli
50g chana dal(Bengal gram spilt)
25g Urad dal(Black gram split
1tsp Rai(Black mustard seeds)
1tsp Jeera(Cumin seeds)
1tsp methi (Fenugreek)
2tsp Dhaniya (Coriander)powder
4 tsp salt
5-6 Dry Red chilli
Ingredients for Tadaka
1 tsp Rai(Black mustard seeds)
1tsp Methi (Fenugreek)
4-5 Dry Red chilli
10 Lasun(Garlic)
10 Curry(Kadipatha)leaves
250g cooking oil

 Method
Take 2 bunches of Ambadeka ka bhajji(Stemmed and washed)Add 3 chopped Tomato,10 green chilli,2tsp salt,Add 4 tsp oil,cook for 5 minutes with high flame and cook further 5 minutes with low frame and cook till water dry add 2 tsp salt and cool it and grind and make paste

Pour 2 tsp of oil in a frying pan cook with high flame.add 50g chanadal,25g urad dal,1tsp rai,1tsp jeera,1tspmethi,5-6 dry red chilli,fry well,add 2 tsp dhaniya(coriander)fry well till  brown in colour.Cool the contents and pour  in a jar and grind and make powder.

Add grind bhajji paste to the grined powder grind well take the content in a bowl

Pour 100g oil in frying pan , heat the oil pour  1 tsp Rai(Black mustard seeds)1tsp Methi (Fenugreek)
4-5 Dry Red chilli 10 Curry(Kadipatha) leaves,10 lasun(Garlic) and frywell .Mix the fried contents to the grind Bhajji paste and mixwell.

Ambade Ka Bhajji Achar(chutney)ready. Serve with rice,iddli, dosa .

store in a jar container(Avoid moisture and wet spoons and jars)

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Chicken Kurma(green)

Ingredients
1/2 kg chicken(cut into pieces)
2  Chopped Onion(to be fried till brown)
2 -3Haramirch (Green chilli)
1 cup Dahi(curd)
1 lemon
100g cooking oil
1/2 tsp Haldi(Turmeric)powder
2-3 tsp salt
1/2 Bunch Haradhaniya(Fresh Coriander)
Spices
50g kaju(Cashew nuts)
1tsp Garlic Ginger paste
2tsp Dhania(Coriander)powder
1tsp Jeera(Cumin)powder
1/2 tsp Garam Masala

Method

Take two onion and fry with 50g oil till brown in color.Add 1 tsp salt 1 tsp Lemon juice to 1/2 kg chicken ,marinate the chicken for half an hour in a bowl.After 30 minutes pour 50g oil in a frying pan and fry chicken pieces for 10 minutes.

In a mixer jar take 1/4 bunch Fresh coriander,fried chopped onion,50g kaju(cashew nuts)2-4 green chilli,1 chopped tomato,1 tsp Garlic Ginger paste,2 tsp Dhania(Coriander)powder,1tsp Jeera(Cumin)powder, 1/2 tsp Garam Masala powder,1/2 tsp Haldi(Turmeric)powder, 1tsp salt and  1 cup curd and grind well.

Add grained stuff to the fried chicken,add Lemon Juice mix well.Cover the lid and cook for 5 minutes with high flame then reduce the flame and cook for 5 minutes with low flame.

Add salt as per your taste,add 1/4 Bunch fresh coriander,cook further five minutes till oil  separates from chicken with low flame.

Green Chicken Kurma ready.serve with hot rice,roti add lemon juice while serving

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Meetha Zarda (Meetha Pulao)

Ingredients
2 cups Basmati Rice
150 g Ghee
250 g Sugar,Gud (Jaggery)
100 g Kaju (Cashew Nuts)
100 g Coconut powder
10 g Kishamish (Raisin)
1/4 tsp Salt
1/2 tsp Elaichi (Green cardamom) powder
2-3 drops Food colour

Method

Take a bowl heat the ghee,add 100g Cashew nuts,100g coconut powder,10g Kishmish(Raisin),fry till  Brown in color.Add 11/2 glass water,1/2 tsp Elaichi(Green cardamom)powder,boiled the stuff and add 2 cups basmati rice cover the lid and cook for 10 minutes on slow flame.
In a frying pan add glass of water and add gud( jaggery)and sugar,cook to make jaggery liquid
After rice cooked add jaggery liquid sugar mix well and cover the lid cook for 10 minutes ,mix 2-3 drops food color in 1/4 cup of milk  add to the  rice and cook further 5 minutes by covering the lid.mix well and cook with high flame further 2 minutes.Turn off the stove after cooking for 2 minutes.Now our meetha (pulao)Zarda ready to serve.

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Fruit Juice

  Ingredients
   100  grams Grapes
    2  kiwi fruit
    1 cup milk
   1/2  cup ice cubs
     4     tsp sugar
     2 tsp Rooh Afsa syrup
     2- 3 drops Essence

Method

Take 100 grams grapes,2 kiwi fruits,clean them well and peel the skin of Kiwi fruits add 1 cup of milk, 4 tsp of sugar ,1/2 cup ice cubs ,2 tsp  Rooh Afza syrup,2-3 drops essence and grind them well.
Add ice cubs and Rooh Afza syrup and serve

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Mango vada

Ingredients

2 cups maida(white)flour
1 cup Mango pulp
1/4 cup Sugar
1 tsp Elaichi(Cardomom)powder
1/2 liter cooking oil for deep frying Vadas


Method 

Take 2 cups maida(white)flour in a bowl add 1 cup mango pulp, 1/4 cup sugar,1 tsp Elaichi (Cardamom) powder mix well all contents made a dough.

Make round shape small doughs with hole in the center.Heat cooking oil with high flame  for deep frying and slid vadas in the oil and cook with slow fire till crisp and Golden brown in colour.

Remove with a slotted spoon and drain Mango vadas on kitchen tissues to remove excess oil.

Serve Mango vadas hot and warm 

     

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Qurbani ka Meetha (Hyderabadi special)

Ingredients

250 grams Sukhe khubani(Apricots)
(Soak them over night with one glass of water)
250 grams sugar
2 tsp Honey
1/2 tsp Elaichi(cardamom)
2 dops venilla Essence
1/4 tsp food color
Method
Take 250 grams sukhe khubani(Dry Apricots)soak them over night with a glass of water. Deseed the Apricots,break the hard kernel and reserve Almond like nuts to add to Qurbani ka meetha.Add 1/2 cup water and cook well  on high flame (use pressure cooker if required).Add 250grams sugar and cook on low flame,add 1/2 tsp Elaichi( cardamom) powder,1/4 tsp food colour(orange), 2-3 drops essence,add 2 tsp honey,add Almond like nuts to Qurbani ka meetha (whole or chop). stir and mash well cook with low flame upto consistency is neither too dry nor too liquid. and  serve warm or chilled with milk cream or ice cream,
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Mutton ka kacchi Biryani (Hyderabadi)

Ingredients
1/2 kg Mutton
1/2 kg Basmati rice
1 chopped onion
1 onion fry till brown
1 Tomato
10 Green chilli
1/2 cup curd
1/2 cup milk
1/2 cup Lemon juice
1/2 bunch Coriander leaves
1/2 bunch mint leaves
100 grams ghee
200 grams cooking oil
spices
3 tsp salt(as per your taste)
2 tsp haldi(turmeric)powder
2 tsp Red chilli powder
2 tsp Dhaniya (coriander) powder
3 tsp Ginger Garlic paste
1 tsp shah jeera(Black cumin)
1 tsp Kalimirchi(Black pepper) powder
5-6 Laung(cloves)
5-6 Elachi(Green cordamom)
2-3 Tej patha(Bay leaf)
1 medium size Dalchini(cinnamon)
1 tsp garam masala powder
Method

Take 1/2 kg mutton in a pressure cooker,clean and soak the Basmati rice in a bowl for 2 hours ,add 2 tsp salt , 2 tsp haldi(Turmeric)powder,2tsp red chilli powder, 2 tsp Dhaniya(coriander)powder, 3 tsp Garlic Ginger paste, 1/2 tsp shah jeera(Black cumin) 1tsp Black pepper powder,1/2 bunch coriander leaves,10 green chilli, 1/2 bunch mint leaves,1 chopped onion,1 chopped tomato , 1/2 cup curd, 1/4 cup  lemon juice,100gram oil mix well and marinade for 1 hour.

Take 4 cups of water in a pressure cooker add salt(as per your taste) ,1 medium size Dalchini (cinamon)5 Laung(Cloves)2-3 Tej patha(Bayleaf)5 Elachi(green cardamom)1/2 tsp Shah jeera(Black cumin) 1 tsp oil and boil the water.

Add the rice and cook for 5 minutes(to be cook 50% only). Add half quantity rice to the marinated mutton ,Balance rice to be cooked  further 5minutes (80% only),drain the water and add to the marinated mutton,add fried onion,1 tsp Garammasala powder,1/4 cup lemon juice, 100 grams ghee, 1/2cup milk,100grams oil, 2 tsp of boiled rice water,put the pressure cooker lid (without weight),cook with high flame for 5 minutes after 5 minutes put the pressure cooker in a frying pan and cook for 40 minutes with low flame
 Mutton ka kacchi Biryani is ready to serve,serve with Mirchi ka salan and curd chutney

Aam ka Achar/Mango pickle

Ingredients

For 1 cup of Raw mango pieces required 1/2 cup of Red chilli powder,Salt,Rai( Mustard seeds) powder in equal ratio(for kg mango pieces 150 grams each Red chilli powder,salt, Mustard seeds powder)

2 tsp methi (fenugreek)seeds

10-12 lasun(Garlic cloves)

200 grams cooking oil(Til seeds oil will give good taste)

Method

Take 1 cup of  Raw mango pieces clean with napkin or cloth add with 1/2 cup of Red Chilli powder,salt,Rai(mustard seeds) powder in equal ratio and mix well.Add 2 tsp Methi (fenugreek)seeds, 10-12 Garlic cloves and mix well with 100 grams of oil. Take the pickle in a jar or container add 100 grams of oil and store for three days and use. it is very tasty with rice,ghee and any dal curry.

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Junnu(with eggs)

Ingredients

500 ml Boiled Milk

4 Eggs

200grms Gud (Jaggery)

1/2 tsp Elachi (Cordomom)powder

1/2 tsp Saunf(fennel seeds)powder

1/2 tsp Black pepper powder

Method

Take 4 eggs in a mixer and grind well.Add Gud(Jaggry)Elachi powder and grind well.Mix the grained eggs paste and milk in a bowl and add 1/2 tsp saunf (fennel seeds) 1/2 tsp Black pepper powder and cook in a pressure cooker until 5 whistles. cool the pressure cooker for 10 minutes remove the bowl cool it further 10 minutes. Junnu is ready to serve. Try once it is very tasty.

                                         

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