1/2 kg Lal Mirch(Red chilli)
1/2 kg Imli(Tamarind)
200 grams Gur(Jaggery)
250grams cooking oil
11/2 cups Namak(salt)
4+1 tsp Ava(Rai)Black Mustard Seeds
4+1/2 tsp Methi ke dane (Fenugreek seeds)
10 Lasan(Garlic)
2tsp Udad dal(Black gram) Method
Clean well Red chilli with napkin or cloth and cut into small pieces.Boiled 250 grams oil in a cooking pot pour 2 tsp urad dal(Black grain)1tsp Rai( Black mustard seeds)1/2 tsp Methi ke dane (Fenugreekseeds ) fry well till brown. Switch of the flame and pour Garlic pieces.
Let the oil cooldown for 5-6 minutes.
Fry 4 tsp Rai (Black Mustard seeds)4tsp Methi ke dane(fenugreek seeds) grind and make it powder.Add Red chilli to the grinder and grind well to thick paste.
Keep aside 1/2 quantity Red chilli paste and add tamarind(Remove the seeds if any) and grind.
Add jaggery, salt to the remaining red chilli paste and grind.Mixwell grained Redchilli tamarind,red chilli jaggery,salt paste and pour the same into the cooled tempered oil and mix well.
Store Red chilli pickle for three days in a jar or container for 3 days.goes good with Dosa,Idli,samosa,hot rice
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250 grams Mutton 1 cup Wheat floor(semolina)
1/4 Cup Chana dal 1/4 cup Toovar dal 1/4 cup Moong dal(GreenGram dal) 1/4 cup Mash (Urad)dal 6-8 Hari mirchi(green chilli) 2 chopped onions 1 Lemon 100 grams Ghee 100 grams oil 1 Bunch Hara Dhaniya(Fresh coriander) 1/2 Cup Dahi(yogurt) Spices 2 tsp Dhania(coriander)powder 1 tsp Kalimirchi(Black pepper) powder 2 tsp salt 2tsp Red chilli powder,1/4 tsp Haldi(Turmeric)powder 2 medium Dalchini(Cinnamon),10 Lavang(cloves),10 Elaichi(Green cardamon) 1 tsp Jeera(Cumin seed),10 Kaju(cashew nuts),1 tsp Shah Jeera(Black cumin) 2-3 Tej patha(Bayleaf) 1 tsp Adrak(Ginger)Lahsun(garlic)paste
Method
Heat 50grams ghee,50 grams oil in a pressure cooker add 1tsp Jeera(Cumin seeds).1 medium Dalchini(Cinnamon),5 Lavang(Cloves)5 Elaichi(Green Cardamon)1-2 Tej patha(Bay leaf).1 tsp Kali mirchi(Black pepper)powder and fry well for 1 mimute..Add 1chopped onion,1tsp salt , 250grams mutton pieces ,hari mirch (greenchilli)1/2 Bunch hara dhaniya( Fresh coriander) 1-2 tsp Adrak Lahsun(garlic ginger)paste2 tsp Lal Mirchi( Red chilli)1/4 tsp haldi(Turmeric)powder fry for 2 minutes.Add 4 cups of water cover the lid of pressure cooker and cook till 5 whistles.
In a frying pan heat 25 grams of oil add 1tsp Shahjeera(Black cumin),1 medium Dalchini(Cinnamon),5 Lavang(Cloves)5 Elaichi(Green Cardamon)1-2Tej patha(Bay leaf)1/4 Cup Chana dal (Split Bengal gram)1/4cup Toovar dal,1/4cup Moong (Green Gram)dal,1/4 cup Mash (Urad)dal,1 cup wheat (Semolina)suji,fry well.Take the fried stuff in to a mixer and graind well to make powder.
After 5 whistles let the pressure cooker cool for 10-15 minutes Open the lid of pressure cooker add 1/2 cup dahi,fried stuff powder,1tsp Dhania (coriander)powder,1 cup water mix well .Cover the lid and cook further 5 whistles.After 5 whistles lower the flame and cook further 10 minutes.
.After 10 minutes switch of the stove let it cool for 5-10 minutes and take the Haleem(Remove the bones if any)in to mixer and make it paste.To make the haleem paste sticky add 1 cup of wheat floor (Dilute in 3 cups water) and cook it further 10 minutes.
Take 50 grams of Ghee in a frying pan and fried 1 chopped onion.Add hara dhaniya(Fresh coriander)1/2 quantity fried onion,5-6 kaju(cashew nuts)salt as per your taste and cook further 5 minutes with low flame till Ghee oozes out.
Haleem is ready to serve,garnish with fried chopped onions, kaju(cashew nuts) hara dhaniya(Fresh coriander).
Hydarabadi haleem Ready to serve.Add Fried Onions and Lemon juice on top before eating....
Take 1/2 kg Basmati rice and soak for 30 minutes.In a cooker heat 4 tsp of oil,2 tsp of Ghee for 2-3 minutes add Dalchini(Cinamon)Lavang(Cloves)Tej Patha(Bay leaf) Elachi(Green Cordamom) and fry well for 1 minute. Add chopped Onions fry till they turn brown in colour.Add Garlic ginger paste and fry for 2minutes add hara dhaniya(fresh coriander)pudina(mint),chopped tomato, Dhai(yogurt) fry entire stuff till brown.Add water,2 tsp salt,1 tsp Dhainya(Coriander)powder till water boiled then add soaked rice(drain the water) put the pressure cooker lid and cook till 3 whistles.after three whistles switch of the stove let it cool for 5-10 minutes.Remove the lid after cooling and now our pulao is ready to serve. Garnish with Hara dhaniya(Fresh coriander) and kaju(Cashew nuts) ,Goes well with mutton,mutton chanadal cuury.
Boil 100grams channadal with 4 cups of water in a pressure cooker keep aside.Take small size 250grams mutton pieces clean well with water and keep aside.Heat the oil in a pressure cooker for 2 minutes fry chopped onion till they are light brown in colour. Add one tea spoon of salt to fry the onions well. After onions fried to light brown colour add Lavang(Clove)Elachi(Green Cardamon)1 piece of Dalcini (Cinnamon) and fry well.Add mutton, Ginger Garlic paste, 1 tsp salt,2 tsp red chillipowder,1/2 tsp haldi powder fry well.Add green chills,tomato pieces,2 tsp Dhaniya powder and cook for 2 minutes. Add boiled channadal water and close the lid of pressure cooker and cook up to 5 whistles. After 5 whistles switch off the stove let it cool for 10-15 minutes.Remove the lid of the pressure cooker add channadal to mutton gravy and cook for 5 minutes. Add fresh cilantro(dhaniya hara patta) and cook further 5 more minutes with low flame. Add salt if required as per your taste.Goes well with pilavu or hot rice.
Ingrediants
1 Medium size Bread(cut into small pieces)
2 Cups Boiled Milk
2 cups Sugar
1/2 Cup water
100 grams Ghee
1/4 Th Tea spoon Elachi (Cardamom)powder
10 pieces kaju(Cashew nuts)Badam(Almond)Kishmish(Raisin)
(fry with 50 grams of ghee)
2-3 Drops Vanilla Essence Procedure
Take 1 medium size bread, cut into small pieces and fry with 50 grams of ghee.Take 2 cups of sugar in a cooking pan add 1/2 cup water and cook till the sugar dissolved,Add Elachi (Cardamom)powder in the sugar syrup.Add bread pieces and cook well till the bread pieces soak the sugar syrup,now add 2 cups of boiled milk and cook well.Add 2-3 drops of Vanilla Essence ,add Kaju(Cashew nuts)Badam(Almond)Kishmish(Raisin) pieces and cook well.Keep aside some pieces of ,Kaju(Cashew nuts)Badam(Almond) Kishmish (Raisin) to granish the Double ka meetha(Bread Halwa).Now Double ka Meetha ready to serve. enjoy the taste of Double ka meetha. your suggestions,advises always welcome.Subscribe,Like and Comment....
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Take 1/2 kg Maida add 1/2 Tea spoon Baking soda,1/4 Tea spoon salt and straining the Maida in a bowl.Mix them well.Add 1 Tea spoon Elachi powder, take two eggs mix well in a bowl and add.Take 50 grams boiled ghee add to the maida and mix well.Add 1 or 2 cups of sugar and mix well. Add 1/2 cup Milk and mix well.Make it a Dough and place the Dough on a flat surface roll into thick circle. cut it into Dimand size 2" pieces.Heat the oil in a pan on high flame after boiling the oil turn the stove to slow flame and put the cut pieces and cook until the khajur turn brown and floating in the pan . Turn the pieces and fry till they turn brown. Now Maida khajurs ready to serve. Subscribe, Like and comment .Thank you very much for watching this Video .
Ingrediants
2 Cups Idli Sooji
1 Cup Coconut powder
2 Tea Spoon ghee
4 Tea Spoon oil
1/2 Tea Spoon salt
2-3 Cup water Procedure
Wash the Idli sooji twice with water and drain the water. Add one cup coconut powder, two tea spoon ghee, 1/2 tea spoon salt to Idli flour and mix well with water.Heat the pan for two minutes and pour 1 tea spoon oil and heat further one minute.pour the batter in the pan make it thick layer and cover the pan with lid and cook for two minutes in a medium flame.Cook the content till back surface to be turn golden brown. pour 1/2 tea spoon oil round the roti and cook further 2 minutes.Turn the roti and cook for 5minutes by covering the lid. Now Nariyal Roti is ready to serve. Serve with sugar, sheera or any pickle.Please subscribe,like and share my vidio. thank you
Ingrediants
4 Cups wheat flour
1 Cup water
1/2 Cup milk
1/2 Tea spoon salt
1 Tea spoon sugar
4 Tea spoon oil
2 Tea spoon ghee Procedure
Take 4 cups of wheat flour in a bowl and add salt, sugar,milk,two tea spoon oil.Slowly add water while kneading the wheat flour.It should be soft and slightly sticky,should be able to peel it off your hands.Let the dough rest for 1/2 hour.Mix two spoon oil and ghee in a small bowl.Divide the dough in to small ball doughs.Take one ball dough , lightly dust the rolling surface with wheat flour and roll with roti roller round or square shape. Apply oil, ghee mixer to the upper surface of flatted dough and fold inside make it square shape.Again lightly dust the dough with wheat floor and roll it flatted square shape.Heat roti pan for 2 minutes and cook the paratha for 1 minute turn it and cook further one minute.Apply oil ghee mixture one side surface cook for 1/2 minute turn it do the same.Paratha is ready to serve. serve with egg onion fry or any vegetable curry.
