PUNJABI ALOO PAROTA

INGREDIENTS
Boiled aloo-1/2 kg
Greeen chilli-7
Salt
Garam masala 1 tea spoon
Chat masala 1 tspn
Coriannder
Onions chopped finely-1big
Garlic- 4 cloves
Chilli powder-1tspn
Grated ginger
INGREDIENTS FOR CHAPATI
Wheat flour 1/4 kg
Maida 1/4kg
Salt
Oil
PROCESS
1.Take few potatoes and boil potatoes with some salt in pressure cooker
2.Peel the aloo and grate them once they become cool to touch
3.Add all the above mentioned ingredients to aloo
4.Smash the masala well and mix
5.In a bowl,take wheat flour ,maida ,salt, 2tsp oil and required amount of water and mix well
6.Divide the dough into small equal portions and roll a portion of dough into a circle
7.Place same sized stuffing in the centre of the circle
7.Bring together all the sides in the centre and seal tightly
8.Roll again into a bigger circle with a little flour
9.Heat the nonstick tava and cook the parota with some butter until golden brown spots appeaar on both the sides
Aloo Parota is now ready
Better served with panner muttor masala or with dahi.

GUTTHA KAKARA KAYA/NUNE KAKARA KAYA

Bitter gourd is most neglected food among large part of population.It is energy and immune boosting food if consu,ed on a regular basis.It will remove the impurities/toxins from Liver.Bitter gourd also has beauty effects where it purifies the blood system and gives natural glowing skin free from acne.But most of us neglect it because of it's bitterness.So here I give a bitter gourd recipe which will be almost free from bitterness and tastes extremely delicious

INGREDIENTS

1. Kakara kaya/bitter gourd-1/4 kg

2. Onion-1 medium

3. Garlic-1 small

4.  Oil

5. Salt

6. Cloves-6 to7

7. Fried Ground nuts-2 tsp

8. Coriander powder-3/4 tsp

9. Chilli powder-3/4 tsp

10.Turmeric-1/4 tsp

11.Dry coconut powder-optional-2 tsp

12  Tamarind-lemon sized

PROCESS

·         Take some oil in a pan and saute the onions until it gets golden brown

·         In a mixer jar,take coriander powder,chilli powder,turmeric,tamarind,fried onions,garlic,cloves,salt and grind  well

·         Make scars on the bitter guard on four sides and half boil them with salt and turmeric

·         This will remove the bitterness from the bitter gourd

·         Strain the water from bitter gourd and stuff the already prepared masala

·         Now take some oil in the pan and fry the stuffed bitter gourds

·         Fry them in low flame for about 20 minutes until it becomes  semi gravy

RAW BANANA FRY

INGREDIENTS

1.Raw banana

2. Coriander

3.  Curry leves

4.  Mustard seeds

5. Jeera

6.  Oil

7. Salt

8.  Chillies

9.  Onions

10. Urad dal

PROCESS

·         First take the bananas and peel them

·         Slit into two halves and boil them jsut like aloo

·         Take some oil in a pan and saute mustard seeds,jeera,urad dal

·         Then fry chillies,chopped onions and curry leaves

·         Add salt to taste

·         Now add the lightly  smashed banana into the pan and fry

·         Garnish the dish with coriander

HOTEL STYLE ANDHRA PALAK PAPPU/SPINACH DAL

INGREDIENTS

1.       Palak/spinach

2.      Red gram -1cup

3.       Onion-1 medium

4.       Chillies-4 to5

5.       Ginger garlic paste-1/4 tsp

6.       Mustard seeds

7.       Jeera

8.       curry leaves

9.       Dry chillies

10.   Tamarind-small lemon sized

11.   Tomato-2 medium

12.   Red chilli powder-1/2 tsp

13.   Turmeric -1/4 tsp

14.   Oil

PROCESS

·         Take some oil in cooker and fry onions,green chillies

·         After the onions turn golden brown add ginger garlic paste

·         Now put the red gram and saute

·         Later add chopped spinach and fry well

·         Add the chopped tomatoes and immediately add 2 glasses of water

·         Add salt,turmeric,chilli powder,tamarind

·         Close the cooker with a lid and boil until we get 3 whistles

·         Take some oil in a kadai and fry mustard jeera,crushed garlic,dry chilli,curry leaves

·         Once the dal in the cooker gets ready add this mixture to it and stir

Here it's ready now,Andhra Style Palaku Pappu

BENGALI SWEET RASMALAI

INGREDIENTS

1  Full fat Milk -1 ½ litre

2.  Sugar -1 cup

3.  Almod

4.  Lemon-few drops

5.  Maida -2 tsp

6.  Saffron strands

7. Milk maid

PROCESS

·         Take 1 litre of milk in a bowl and boil until it becomes ½ litre

·         After that add sweet kova or milk maid

·         In another bowl ,take ½ litre of milk and boil well

·         After the mlik boils,add few droops of lemon

·         The milk will now become panner

·         Strain this panner well so that all the water drains off

·         Allow panner to cool for sometime

·         Mix maida with panner to form a paste

·         Take small amount of the mixture and make a very small size puri

·         Now take another pan and pour 3 cups of water

·         Add the sugar and make it as a syrup

·         Put the already prepared puri to the syrup and boil them in it for 10 minutes

·         Take the puris out and directly put them into already prepared milk, milkmaid mix

·         Add saffron and chopped almonds from the top

·         Rasmalai is now ready but it tastes well when it is cool.so keep the rasmalai in refridgerator for sometime

NORTH INDIAN STYLE MASALA BATH

INGREDIENTS

1.  Carrot

2.  Beans

3. Aloo

4.  Peas

5.  Rice-1cup

6. Oil

7. Dry coconut powder-1 ½ tsp

8. Chilli powder-1/2 tsp

9.Turmeric-1/4 tsp

10.   Jeera-1/2 tsp

11.   Cinnamon-1inch

12.   Cloves-4

13.   Elachi-2

14.   Shahjeera-1/4 tsp

15.   Pepper seeds-4

16.   Finely Chopped onion-1/4 cup

17.   Ginger garlic paste-1 tsp

18.   Coriander

19.   Mint

20.   Salt

21.   Coriander powder-1/2 tsp

22.   Tomato-1 medium

PROCESS

1. Cut all the vegetables into medium sized dice

2. Take one cup of vegetables

3.     In a mixer jar, grind Dry coconut powder, Coriander powder,chilli powder,jeera,turmeric

4.Take a cooker,add 5 to 6 spoons of oil add cloves,chakka,elachi,sahhajeera,pepper and fry

5.       Add finely chopped onions and saute 

6.       Now add ginger garlic paste,vegetables and fry well for 4 minutes

7.   To the same pan, add soaked rice,grinded powder,coriander,mint leaves ,tomatoes

8.       Pour 2 cups of water and boil it until we get 1 whistle

9.       Remove the lid and from the top squeeze lemon and coriander and keep it in low flame for 5 minutes

 SpecialNorth Indian Style MASALA BATH is now ready

JEERA RICE

Jeera rice is a very easy recipe to cook unlike biryani.It will not consume more time to prepare Jeera rice.It is actually a bachelor's  dish because of it's less ingredients and less time.Let us know it's preparation steps in detail now 

INGREDIENTS

1.  Boiled basmati rice-1/4kg

2. Jeera-1 tsp

3. Bay leaf-1

4. Onion

5.Chillies

6.  Butter

7.  Salt

8. Cashew nuts

9.  Kismis

PROCESS

·         Take boiled basmati rice in a bowl and allow it to cool fro sometime

·         Take some butter in a pan and fry chopped onions. Chillies

·         Also fry cashew nuts,kismis

·         Now add the rice to it and mix well

·         Add required amount  of salt

Follow my upcoming posts to know the combination curries for Jeera Rice

TOMATO EGG CURRY/KODIGUDDU IGURU

Eggs are very source of high proteins.It contains the everyday vitamins required for

our body.It helps in having enhanced vision.So that is why we say

SUNDAY HO YA MONDAY ROJ KHAO ANDE.

Today let's prepare egg curry with a perfect blend of tomato with it.In Andhra Pradesh and

Telangana it is called KODIGUDDU IGURU. 

INGREDIENTS

1.   Eggs-4

2.  Onions-2 big

3. Tomato-2

4. Salt

5.Oil-50 gm

6. Chilli powder-1 ½  tspn

7. Turmeric-1 pinch

PROCESS

·         Boil the eggs and peel them

·         Make it into two halves and keep it aside

·         In a pan, fry finely chopped onions until it becomes golden brown colour

·         To fry onions soon, add a pinch of salt

·         Now add chopped tomatoes ,and deep fry it until it becomes a paste

·         Add salt and turmeric, chilli powder

·         Fry for 5 minutes

·         Add the half cut eggs so that yolk is facing the pan

·         Do not over fry just mix very lightly so that eggs don’t break

·         Fry in medium flame for 3 minutes

Fast and easy tomato egg curry is ready.It can be better served with rice or chapathi

EASILY MADE CHICKEN BIRYANI

Chicken Biryani will be the favorite dish of almost everyone.But very few know to cook it.People always spend hundreds of rupees for a biryani at restaurants.So for all the people like you I am posting this dish today.There are many ways of preparing Biryani.

But this method of preparing Biryani is very easier.The time consumption is also less.So let's start doing my favorite and your favorite Sunday Special CHICKEN BIRYANI.

INGREDIENTS

1.       Chicken-1/2 kg

2.       Basmati rice-1/2 kg

3.       Garlic ginger paste-3tsp

4.       Onions-2 big sized

5.       Green chilli-6 to7

6.       Coriander

7.       Mint

8.       Cinnamon-1 INCH

9.       Cloves-4 TO5

10.   Elachi-1

11.   Bay leaf

12.   Salt

13.   Oil

14.   Tomato-1

15.   Lemon-1/2

16.   curd-4tsp

17.   Garam masla-1tsp

18.   Shah eera-1/2tsp

19.   water-3/4 litre

20.   Ghee

21.   Chilli powder-1/2 tsp

PROCESS

·         wash the chicken pieces well and apply lemon and salt to the pieces and marinate them for at least 30 minutes

·        s lice the onions and chillies vertically

·       f inely chop tomatoes,coriander and mint

·         grind ginger garlic paste,cloves,cinnamon,elachi and paste it well

·         In a cooker add 50gm of oil and add shahjeera,bay leaf

·         To  the same pan add onions, chillies and fry until it becomes golden brown colour

·         At this  time add the grinded paste,coriander,mint leaves and fry

·       Add the marinated chicken pieces and fry for 5 minutes

·        Add the curd,tomatoes,garam masala, chilli powder and fry for 2 minutes

·         Now add the water ,salt and basmati rice to this masala

·        Now close the cooker with a lid and boil it until we get 1 whistle

·         Remove the lid and from the top add chopped mint and coriander leaves, ghee and mix lightly

Leave it for two minutes

Easily made spicy chicken biryani is now ready

FIVE STAR HOTEL RECIPE SCHEZWAN CHICKEN

Schezwan chicken is very popular restaurant recipe.The chief ingredient of this is the Schezwan sauce that is prepared from red chillies and vinegar.The same sauce can be used to prepare schezwan noodles,schezwan panner,schezwan fried rice and many more.It's preparation is very easy if we have already prepared schezwan sauce.Here I have given you the detailed method of preparing sauce.This sauce can be stored in refrigerator for 6 months and can be used when required.

For schezwan chicken,lollipop pieces to be preferred.But if you don't know the cutting then we can use breast pieces and leg pieces. 

INGREDIENTS

1.    Chicken-1/2 kg

2.  Salt

3.   Corn fliur-2tsp

4.   Maida-2 tsp

5. Egg-1

6. White pepper-1/4tsp

7.   Finely chopped ginger garlic -1tsp

8.  Onion chopped-1

9. Red chilli sauce-1tsp

10.  Soya sauce-1tsp

11. Vinegar-1tsp

12.  Pepper powder-1/4 tsp

13. Red chillies-50gm

14.Oil

15.  Tomato sauce-1 tbsp

16.  Water

PROCESS

CHICKEN MARINATION

·         To the chicken pieces, add white pepper, egg(white),salt, corn flour,maida and marinate for 30 miutes

SCHEZWAN SAUCE

·         Take 3 glasses of water and boil red chillies and 4 caps of vinegar

·         Boil it for 15 minutes

·         Take only the chillies and paste it well

·         In a pan, fry  Finely chopped ginger, garlic

·         Add the chilli paste, soya sauce, white pepper, tomato sauce and mix well

·         This paste can stored in refrigerator for 6 months

·         This sauce can be used for noodles, fried rice, French fries also

·         PROCESS

·         Deep fry the marinated chicken in oil and keep it aisde

·         In the same pan take few tea spoon of oil and fry onions

·         Add schezwan sauce, red chilli sauce and already fried chicken to the pan

·         Take ½ tspn of corn flour and mix it with water and put it into the pan for binding

·         Schezwan chicken is now ready

Any queries?Post your comments below

EASY AND FAST KERALA AVIAL

Good evening everyone.Kerala is one of the most beautiful torist places in India.We can find greenary everywhere in Kerala.In Kerala coconut plantation is more.Keralites use coconut oil even for cooking.Today I wanna prepare Kerala Avial.This isvery special dish of Kerala and a essential dish of Onam Sadya.I will know prepare the dry type of Avial using Coconut which is a must ingredient in all Kerala dishes.
 A gravy type can be made using yogurt.

INGREDIENTS

1.       carrot

2.       beans

3.       green peas

4.       aloo

5.       any vegetable

6.       salt

7.       water

8.       turmeric-1/2 tsp

9.       grated coconut-1 small cup

10.   dry chilli-4

11.   green chilli-4

12.   jeera-1/2 tsp

13.   curry leaves

14.  asafoetida-pinch
15.coconut oil

PROCESS

·          Cut all the  vegetables in medium sized dice

·         Boil them all with turmeric and water until we get 1 whistle

·         Grind grated coconut,dry chillies, green chillies, jeera and paste

·         Add this paste to the boiled vegetables and water  and boil only for 5 minutes

·         Do not over boil

·         In a small pan, fry mustard seeds,jeera,curry leaves, dry chilli-1,asafoetida

·         Add this to the vegetables mixture and mix well
    Yummy delicious Kerala AVIAL is now ready

ANDHRA STYLE MUTTON GONGURA

ANDHRA STYLE MUTTON GONGURA

INGREDIENTS FOR GRAVY

1.       White Gongura-small bunch

2.       Green chilli-3 to4

3.       Tomato-1

4.       Onion-1 small

5.       Garlic-4 Clove

6.       Sesame seeds

7.       Oil-4tspn

8.       Fenugreek seeds-1 pinch

9.       Jeera

INGREDIENTS FOR MUTTON

1.       Onion-1 big

2.       Tomato-1small

3.       Garlic-1 full

4.       Ginget-1 inch

5.       Coriander

6.       Coriander powder-1 ½ tspn

7.       Chilli powder-1 ½ tspn

8.       Turmeric powder-1/2  tspn

9.       Cinnamon-1 inch

10.   Cloves-10

11.   Pepper seeds-1/4 tspn

12.   Mutton-1/2 kg

PROCESS

·         Grind all the ingredients given above for mutton

·         In a cooker ,add 50ml oil and sauté the paste for 5 minutes

·         Now add mutton and again fry for 5 minutes

·         Pour 3 glasses of water and boil it until we get 4 whistles

·         Meanwhile take a pan fry sesame seeds then  jeera

Then fenugreek seeds, chopped onion, chilli chopped, garlic

·         Now the cleaned gongura leaves can be added to the pan and fried for 5 minutes

Add 1 1/2 glass of water, tomato pieces and boil well

·         This mixture can be pasted well

·         Now the mutton boiled will become a semi gravy after 4 whistles

·         The semi gravy and the gongura paste has to be mixed well to prepare tasty delicious MUTTON GONGURA