Mirchi ka Salan

Ingredients

4 tsp phalli(Peanut) 4 tsp coconut powder

dalchini,laung,Elachi

1tsp shah jeera,1tsp Kalonji,1tsp ginger garlic paste

2tsp Til(Sesame seeds)

2 tsp dhaniya powder,1\4 tsp haldi powder

1tsp salt,1 tsp mirch powder

1/2 bunch hara dhaniya,10-15 green chilli

2 chopped and fried onion

gud(Jaggery)tsp Dhaniya powder,4 tsp oil(1\2 cup)

100grams imli(Tamarind)soak in water

Method

fry peanuts,coconut powder,til,kalonji,,shah jeera,kalonji.lavang,elachi,dalchin, 

Grind  fried peanuts,coconut powder,til,kalonji,,shah jeera,kalonji.lavang,elachi,dalchin,onion and make paste

Heat oil in a cooking pan,fry green chili and take in a plate,

Fry well grained paste till brown in colour add salt,mirchi powder,haldi powder,dhaniya powder,ginger garlic paste,add 1\2 glass water and cook with low flame for 2 minutes

Add imli juice, fried green chili,add gud(jaggery),cook 5 minutes with high flame

Add hara dhaniya and cook further 5 minutes with low flame,

Mirchi ka salan ready  for serve

serve with Biryani

             

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Chicken Ki Pakki Biryani

Ingredients

1 kg Chicken

1 kg Basmati rice

2 tsp Lal mirch(chili)powder

2 tsp Haldi(Turmeric)powder

3 tsp Dhaniya(Coriander)powder

1 tsp Shah Jeera(caraway seeds)

4 tsp Ginger Garlic paste)

1/4 tsp Kali mirch(Black pepper)powder

200 g oil

4 tsp ghee

1 cup Dhai(curd)

2-3 Tej patha(Bay leaf)

10 Lavang(cloves)

2-3 Elaichi(cardamom)

2-3 dal chini(cinnamon) pieces

1 Moti saumfa(arise)

2 Lemon

1 bunch hara(Coriander)dhaniya

1 bunch pudina(mint)

2-3 chopped onion

Method

Add salt, Lal mirch(chili)powder,Haldi(turmeric)powder,Garlic Ginger paste,lemon juice to the chicken pieces mix well and marinade for One hour.
1 kg chicken required 1 kg rice.wash and soak rice for 1/2 hour.
Take Lavang,Elaichi,Dalchini, Moti saumfa in a blender and make powder

Take a cooking pan heat oil and ghee add chopped onion and fry till brown in colour
(add little bit salt)
Take 1/2 quantity fried onion in a bowl and keep aside
Add garam masala (dalchini,lavoung,Elaichi powder) marinated chicken to the balance quantity fried onion and cook well.
Add greenchilli, 1/2 bunch each hara dhaniya,pudina,1cup curd,mix well and cook with high flame for 10 minutes.

Boiled water in a cooking pot by adding 1 tsp oil add salt.shaja jeera,tej patta(bay leaf), pour rice and cook up to 80% 

Add 1\2 quantity 80% cooked rice to the chicken curry .Add fried onion, 1/4 bunch hara dhaniya,pudina,lemon juice and garam masala powder 

Cook balance rice 100% add to the chicken rice content add fried onion, 1\4 bunch each pudina  hara dhaniya.garam masala powder again and cook for 5 minutes by covering the lid.
After 5 minutes switch of the stove and wait for 2-3 minutes.
Chicken ki Pakki Biryani ready
Serve with Mirchi ka salan and Dhai chatny

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Chicken Ki Pakki Biryani

Aloo (potato) Paratha

ingredients

1/2 kg wheat flour(Gehum ka ata)
3 Aloo(potatoes)boiled and mashed
1 chopped onion
2-3 chopped greenchilies
1/2 Bunch hara dhaniya(green coriander)
1 tsp Lal mirch(Red chili) Powder
1 tsp salt
1 tsp chat masala
1\4 tsp Haldi (Turmeric) powder
1/2 tsp Ginger Garlic paste
1\4 tsp Garam masala powder
Oil or Ghee as required for roasting parathas

Method

Take 1/2 kg wheat flour (Ata) knead into soft dough.Dust with whole wheat flour roll the dough and cut into small doughs
1 chopped Onion,2-3 chopped green chili,Hara Dhaniya(Green coriander),1 tsp Lal Mirch(Dry chili powder)1 tsp salt,1 tsp Chat Masala,1/4 tsp Haldi(Turmaric)powder,1/2 tsp Ginger Garlic paste,1\4 tsp garam masala powder mix with Aloo(potato)

On the rolled dough place Aloo(potato) stuff in the center,press and seal the edges with finger tips
Dust some flour on the stuffed paratha and roll as  normal paratha,heat the Tava and shrink the ghee\oil ,place rolled paratha and cook with high flame,spread some ghee\ oil and turn the paratha and cook,Roast the partha on both sides by applying ghee\oil.
Aloo paratha ready serve with any pickle

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CASHEW NUTS UPMA

INGREDIANTS
1 cup Rava\soji(semolina)
10-15 Cashew nuts
1 small chopped Ginger
1 tsp each Rai(mustard seeds),Urad dal(Black gram)Channa dal,jeera,(cumin seeds)
10-15 peanuts(phalli)
3-4 Green chili
3-4 Dry Red chili
2 Spoon Oil
2 tsp Ghee
1\2 tsp salt
2 cups water
METHOD
Heat 2 spoon oil in a cooking pan

Add 1 tsp each Rai(mustard seeds),Urad dal(Black gram) Chana dal, jeera(cumin seeds)10-15 peanuts(phalli)curry leaves,chopped ginger and fry till brown in colour.

Add green and dry red chili pieces,1/2 tsp salt (to be added as per your taste)

Pour 2 cups of water (for 1 cup Rava\soji required 2 cups of water)and let it be boiled.

Reduce the flame and Pour 1 cup Rava\soji , mix continuously till Rava\Soji become thick

Increase the flame and cook with High flame for 3 minutes
Reduce the flame add 2 tsp ghee and hara dhaniya and cook for 10 minutes with low flame.

Add cashew nuts(Kaju) and cook further 5 minutes with low flame. Decorate with Hara Dhaniya

Cashew nuts Upma ready.  serve with Lemon Pickle 

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cashew nuts upma

Rice cooking in Microwave

Ingredients
1 cup Rice
2 cups water
Method

Take in a Microwave container 1 cup rice and wash and clean.Add 2 cups of water for 1 cup rice and set Microwave timer for 15 minutes and cook the rice. Rice will be ready within 15 minutes.Very easy to cook
Make sure that the  container should be at least 4 times big in volume of rice to hold the rice after expands.

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Double Biscut

Ingredients

1/2 kg Maida (cake) flour
1/2 tsp baking powder
1tsp Elaichi(Cardamom)powder
2 Eggs
50g Ghee
1 cup sugar
1/2 cup milk
oil for Deep fry
salt 1 pinch

Method

Strain 1/2 kg maida with a strainer by adding 1/2 tsp baking powder, 1/4 tsp salt, 1 tsp Elaichi(Cardamom)powder,

 Smash two eggs and add  50g heated Ghee,1 cup sugar,1/2 cup milk and mix well. 

Roll dough into flat and cut in to diamond shape equal pieces.

Fill four corners and middle with maida(flour).

Take the oil in a cooking  pan for deep frying and heat the oil.

Reduce the flame after heating the oil and drop Biscuits for deep fry, with low flame  and fry till brown in color on both sides.

Double Biscuits ready to serve 

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Soji ka halwa

Soji Ka Halwa (Thulli)

 Ingredients
1 cup Upma soji\Rava(Semolina)
1 Cup Sugar
50g Kaju(cashew nuts)
20g Kishmish(Raisin)
1/2tsp Elaichi(Cardamom)powder
2 cups water
1/4 tsp salt
150g ghee

Method 
Roast kaju(cashew nuts),kishmish(Raisin) with 2 tsp ghee.
Pour 5 tsp ghee in frying pan and roast upma soji till brown in color
Take the Roasted soji  in a plate
Pour  4 tsb ghee and add 1/ 2tsp Elaichi(cardamom) powder fry little bit,add 2 cups water and 1/4 tsp salt and cook with high flame till water boiled add soji mix well and put the lid and cook with low flame.
Don't add sugar till soji cooks well.
Add 1 cup sugar and mix well,cook with low flame further 2 minutes add 50g kaju(cashew nuts) 10g
kishmish(Raisin),cook with high flame further 2 minutes and switch of the flame.
open the lid and cool the content.
After cooling soji ka Halwa  become dry.
Garnish  with kaju(cashew nuts)kishmish(Raisin)
Soji ka halwa ready to serve

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Lemon pickle (Nimbu ka Achar)

Ingredients
15 Lemon(wash well dry gently with towel)
2tsp Roasted Methi(Fenugreek)powder
1/4 tsp Haldi(turmeric)powder
1/2 cup Lalmirch(Red chilli)powder
1 cup salt

Method

Take 10 lemon wash well and dry gently with towel  and cut in to small pieces.separate the seeds from Lemon pieces other wise pickle turn bitter. 

Take juice from  remaining 5 lemons and cut in to  small pieces (left over) lemon and mix with 

lemon pieces,add 1 cup salt,1/2 cup Lal mirch(Red chilli)powder,1/4 tsp haldi(Turmeric)powder, 2tsp roasted Methi(Fenugreek)powder and mix well,Mix the juice with lemon pieces.

Lemon pickle is ready

 No oil required store in jar or container for 3 days and mix well and use

For daily use keep pickle in another jar

Don't use wet spoon or hand to take pickle out.

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Shrimps Biryani

Ingredients
1/2 kg Shrimps(Boiled with 1tsp salt,1/4tsp haldi(Turmeric)powder
1 kg Basmati Rice
1/2 Bunch Fresh coriander leaves
1/2 pudina(Mint)leaves
1-2 Tomato(cut into pieces)
1-2 chopped onion
1 cup dhai(Curd)
1 cup ginger(adrak)Garlic(lasan) paste
1/2 cup nimboo(lemon)juice
4-5 hara mirch(green chilli)
200g cooking oil
1/4 spoon food color mix with(1/4 cup milk)
Spices
5 Lavang(Cloves)
5 Elaichi(Cardamom)
2-3 Tejpatta(Bay leaf)
2 medium size Dalchini(Cinnamon)
1/2 cup ghee(Clarified butter)
1/4 garam masala powder
4 tsp salt
1/2 tsp shahjeera(caraway seeds)
2tsp lal mirchi(red chilli)powder
2tsp Dhaniya(coriander)powder

Method
Soak  1kg Basmati rice in a bowl for 1/2 hour.

Boil 1/2 kg Shrimps by adding 1tsp salt 1/4 tsp Haldi(turmeric)powder

Boil water in a cooking bowl by adding 2tsp salt,1tsp oil, 1/2 spoon shah jeera(caraway seeds),pour soaked basmati rice(drain the water) into boiled water and cook the rice up to 80%

Add 2 tsp red chilli powder, 2tsp coriander powder,1tsp salt, 1cup garlic ginger paste,1tsp lemon juice to the boiled Shrimps mix well and marinate for 10 minutes,

Pour 200g cooking oil in a cooking pan and fry chopped onion till brown in color,Add (Elaichi)cardamom,(Dalchini)Cinnamon, (Lavang)Cloves and(Tej patta) bay leaf to fried onion and fry well.Add tomato pieces,1/4 bunch mint, fresh coriander leaves, green chilli,marinated shrimps and curd to the fried onion and cook with high flame for 10 minutes,

Reduce the flame add cooked rice, balance mint leaves,fresh coriander leaves ,1 cup ghee, food colour(mix with 1/2 cup milk), garam masala powder,lemon juice to the shrimps curry put the lid and cook with high flame for 5 minutes
shrimps biryani ready to serve.Serve with Salad and Dahi chutney.

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Watermelon fruit Juice

Ingredients

2 cups watermelon pieces

1 cup Ice cubs

2 tsp sugar

1 tsp Lemon juice

1/4 tsp salt

Method

Take 2 cups of watermelon pieces,1 cup ice cubs, 2 tsp Sugar, 1 tsp Lemon juice, 1/4 tsp salt in blender and grind well(Don't add water).Blend until all the watermelon pieces turn into juice, Watermelon fruit juice is ready to serve

            

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Watermelon fruit Basket

Ingredients

1 watermelon (cut into Basket shape)

4 cups watermelon pieces

2 Banana pieces

1 Apple pieces

50g Blueberries

50g cherries( remove seeds)

1/2 cup Mango pieces

1/2 cup chopped Badam(Almond)Kaju(Cashew nuts) & Kishmish

2-3 drops vanilla essence

Method

Take a watermelon cut into Basket shape and cut a thin slice from the bottom so it sits flat.Mix all fruit (watermelon,Banana, Apple,Mango)pieces well add 1/4 cup Badam(Almond)Kaju(Cashewnuts) kismish,2-3 drops vanilla essence and mix well. Fill the content in watermelon basket and decorate with Blueberries,Cherry pieces,dry fruits.

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Strawberry Mango custard

Ingredients
1 medium size mango
1 cup Strawberry custard
3 tsp Sugar
1/4 tsp Elaichi(Green cardamom)powder
2 tsp Rooh Afza
2-3 chopped Badam(Almond)Kaju(Cashew nuts)
2 strawberries for Decoration
Method
Remove the peel and seed of the Mango put in a mixer jar add 3 tsp of sugar,1/4 tsp Elaichi(green cardamom) powder and grind well. Pour 1/2 container strawberry custard  in a cup add 3 tsp mango pulp mixer,pour 2tsp Rooh Afza decorate with chopped Badam(Almond) Kaju (cashew nuts) strawberry pieces and keep in fridge for one hour and serve.
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Strawberry Milk shake

                                                                                                        

Ingredients

10-12 Strawberries

1 cup Boiled milk

1 cup Ice Cubs

1/2 cup Ice cream

2-3 tsp Sugar

Method

Take cleaned strawberries in mixer jar add 2-3 tsp sugar,1 cup ice cubs and grind well. Add 1 cup boiled milk. 1/2 cup Ice cream to the grind content and grind well. 

Strawberry Milk shake ready to serve.

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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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Lal Mirch ka Achaar (Red Chilli Pickle)

Ingredients

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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Haleem Hyderabadi

Ingredients

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....

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Pulao Rice

Ingredients

1/2 kg Basmati Rice(soak for 30minutes)

1-2 chopped onions

4-5 Greenchilli

1-2 chopped Tomato

1/2 cup Dhai(yogurt)

2 tsp salt

4 tsp oil

2 tsp Ghee

2 tsp Ginger Garlic paste

Water(for one cup rice-one and half cup water)

Spices

1 medium size Dalchini(Cinnamon)

4-5 Lavang(Cloves)

2-3 Tej Patha(Bay leaf)

4-5 Eilachi(Green Cordamom)

1/2 bunch Hara dhaniya(fresh coriander)

1/2 bunch Pudina(mint)

1 tsp Dhaniya(Coriander)powder

1/2 tsp garam masala

4-5 Cashew (kaju)nuts

Method

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.

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Mutton Channdal curry

Ingredieants

250 grams Mutton(cut into small pieces)

100 grams Boiled channadal(in 3-4 cups water)

2 medium size Onions

4-5 green chills

1 medium size Tomato

1/2 bunch Dhaniya(Fresh cilantro)harra patta 

2 tsp Ginger garlic paste

4 tsp oil

Spices

6-8 Lavang(Clove)

2-3 Elachi(Green Cardamon)

1 piece Dalchini(Cinnamon)

2 tsp Dhaniya(coriander)powder

2 tsp salt,2 tsp Red chilli powder

1/2 tsp Haldi((turmeric)powder

Method

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.

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Double ka Meetha(Bread Halwa)

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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Maida Khajur

Ingrediants

1/2 kg Maida

1/2 Tea spoon Baking powder

1 Tea spoon Elachi powder

2 Eggs

50 grams ghee

11/2  cup Sugar

1/2 Cup Milk

1/2 liter oil for fry

1/4 Tea spoon salt

Procedure

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
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NARIYAL KI ROTI

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

Andhra Paratha

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.

FISH KHATTA\PULUSU

Ingredients

4-5 Fish steaks

1    Onion

4-5 Green chillies

1/2 Bunch coriander leaves

Spices

1 Table spoon salt

2 Table spoon Red chillies powder

1/2 Table spoon Turmeric powder

2 Table spoon coriander powder

1 Table spoon Ginger Garlic paste

1Table spoon Poppy seeds powder

2 Pieces Dalchini 

2-3 Cardamom

5 (cloves) lavang

1/4 spoon (cumin)Zeera

6-7 Table spoon oil

50 Grams Tamarind

2 Table spoon Coriander Powder

Procedure

Take 4-5 fish steaks(cleaned) in a cooking pan and add salt,red chili powder,turmeric powder,coriander powder,Ginger garlic paste,Khash khash(poppyseeds) powder ,oil and mix them well. Grind onion,dalchin,(cinnamon),zeera(cumin),lavang(cloves),elaichi(cardamom) and add the  mixture to the marinated fish.Soak tamarind in a bowl of water and squeeze out the juice from pulp and mix all ingredients well.Add green chili, coriander leaves to the content.cook for 10 minutes on high flame and turn the flame to low and cook further 5 minutes.fish khatta ready to serve.Enjoy with rice.

KARELLA(Bitter Guard) FRY

Ingrediants

4 Medium size karela(Bitter gourd)

1 Medium size Onion

2-3 Green chilli

1-2 Bunch coriander leaves

1\2 lemon 

spices

2 Tea spoon Red chilli powder

1\4 Tea spoon Haldi powder

2 Tea spoon salt

2 Tea spoon coriander powder

1\4 Tea spoon Garam masala

2 Tea spoon khash khash(poppy seeds)powder

2 Tea spoon Sesame Seeds

Procedure

Take karela(Bitter Gourd) clean with water cut into small picess and mix 1 Tea spoon salt keep aside for 5 minutes.squeeze the karella piecess and remove any water Heat the oil in a pan for two minutes and put squezed karella piecess and fry for five minutes . Add salt and fry further five minutes.Add onion,greenchillli  fry further two minutes and add all spices except til.Put the lid and cook the content further  5minutes and add til ,corinder leaves and cook further two minutes.karela fry ready to serve.Don't forget to add little bit Ghee while eating which makes you say yummm....

KADDU KA KHEER (HYDERABAD DISH)

KADDU KA KHEER

Ingredients

750 ml Milk
 3 cups sugar
18-Almonds
1 Medium size pumpkin(kaddu)
1/4 cup Rice
1/4 cup sago
1-2 drops Vanilla essence

Procedure
 Take one medium size pumpkin(kaddu) and clean it with water and cut it into three to four pieces and grate the pumpkin.Boiled the milk and keep it aside.Cook the grated pumpkin without water until it losses all the water.Cook the sago(sabudana) and rice for 5 minutes in 2-3cups of water and keep it aside for minutes to cool. After cooling put the sago and rice in a mixer and make it thick paste .cook the paste and kaddu pulp for 5 minutes and keep it aside to cool the content.After cooling mix milk  with rice,sago and kaddu pulp  until the lumps dissolved in the milk.Add three cups of Sugar,Almonds and vanilla essence to the content and keep it aside for cooling.Now kheer is ready keep it in Refrigerator for two to three hours.Serve cold.

Welcome to Munnis Kitchen

Make cooking a hobby you are the best cook. To make the dishes simple and tasty follow my blogs for preparing vegetarian and non-vegetarian dishes.Every dish will be a new taste with less ingredients and spices.

Fish Fry

INGREDIENTS

Fish Steaks  - 3 pices
Oil - 5 - 6 Table spoons
Ginger garlic paste -1\2 Table spoon
Coriander leaves - 1\2 Bunch

Spices

Salt  - 1\2 Table spoon
Red chili powder - 11\2 Table spoon
Turmeric powder 1\4 Table spoon
Garam masala powder 1/4 Table spoon

Procedure

Clean fish steaks with water three to four times and put in a bowl. Mix Fish steaks with ginger garlic paste, salt, red chilli powder,turmeric powder and garam masala powder. Take a wide pan add 5-6 table spoons of oil,let it heat for 1-2 minutes and  turn the heat into medium flame and put fish steaks, fry the fish steaks for 5 minutes and turn the fish steaks and fry the same for another 5 minutes add coriander leaves before turning off the heat. Take the fish fry steaks on a plate with paper napkin on it so that excess oil can absorb.Now the dish is ready to eat.

Aalo Methi And Shrimps/Andhra Receipe

Ingredients

2 Bunches of methi/fenugreek leaves.

2 Meduim size potatoes

10-12 Shrimps

1 Meduim size onion

3-4 Green chillies

Small bunch of coriander leaves

4 Tbspn Oil(used olive oil)

Spices

1 Tbspn Red chilly powder

1/4th Tbspn Turmeric Powder

1 Tbspn Salt( as per your taste)

1 Tbspn Coriander Powder

1/4th Tbspn Garam Masala Powder

Procedure

Clean the methi leaves.cut onions and potatoes slices,keep them aside.Mix shrimps with the spices.Take a wide pan add 4 Tbspn oil let it heat ad add onions,let them turn golden.Now add shrimps and green chilies and let them cook for 2 minutes, masala will turn red and start loosing the oil,now we can add potatoes and cook for 2 more minutes,add 1 cup of water to it cover it with a lid and cook for 2-3 minutes.Now add methi leaves and cook for 2-3 minutes,you can turn the stove to low flame.Add coriander leaves and turn off the stove.You can enjoy this dish with roti/rice/paratha.