CHICKEN 65

Ingredients

Chicken : 1 kg

Chili powder : 4 tbsp

Chicken 65 masala : (optional)

Ginger garlic paste : 3-4 tbsp

Turmeric powder : 1 tbsp

Curd : 1 cup

Lemon : according to our taste

curry leaves and coriander leaves : 1bunch

Salt : according to taste

Oil : for deep frying

Maida : 2 tbsp

Corn flour: 2tbsp

 

 

Preparation method:

1.Take the chicken and wash it nicely.

2. Add salt ,tumeric,corianderpowder,curd,maida,cornflour marinate the chicken and keep it aside for 1hr.

3.Take a kadai with some oil and heat it for deep frying the chicken.

4.While deep frying the chicken add 3 to 4 curry leaves to the each set we are frying that will give u a flavour.

5.After frying the chicken squeeze the lemon on the top of it  and serve

SOYA FLAKES SPINACH CURRY

Soya flakes : 1 cup cooked till it become tender

Spinach : 2 to 3 bunches washed and finely chopped

Ginger garlic paste : 1tbspoon

Turmeric : a pinch

coriander powder : 1 tb spoon

jeera or cumin powder : 1/2 tb spoon

fenugreek powder : half spoon

onions : 2 medium size chopped finely

Green chili paste : 3 to 6 chili grinded smoothly

Salt : according to taste

Chili powder : according to taste or 1 1/2 tb spoon

For talimpu u need urad dal,chana dal,mustard seeds and jeera or cumin

Curry leaves : 6 to 7

dry redchili : 4 to 5

 

   

 

Preparation method:

1.Cook 1 cup soya flakes till they become tender.

2. Heat oil in a pan .add  all urad dal chanadal ,mustan and cumin or jeera when they crack add finely chopped onions ,red chili and curry leaves and fry for 5min in a low flame.

3. Add ginger garlic paste and turmeric to onions fry for 2 more  min.

4.Add soya flakes and fry for 10 min in low flame.

5.Add coriander powder,salt red chili powder,green chili  paste ,jeera and fenugreek powder fry for 5 to 10 min.

6. Finally add finely cleaned and chopped spinach leaves keep in a low flame for 5 min.

7.Ready to serve. very good for health.goes very well with rice and chapathi

POTATO GRAVY WITH BESAN AND CURD

Potato’s : 2 boiled and peeled

Oil : 2 table spoons

cumin seeds or jeera : half table spoon

Hing : a pinch

Gram flour : 2 tea spoon’s

Bay leaf : 1

yogurt : 2 tablespoons

Grated ginger : 1 teaspoon

green chilies : 3 finely chopped

Coriander powder : 1 table spoon

Red chili powder : 1 tablespoon

Turmeric powder : half tea spoon

Water : 1 1/2 cups

Preparation method :

1. Boil the potato’s until they are tender.

2. Peel and cut the potato’s into medium size.

3. Mix yogurt ,grated ginger,green chilies,turmeric powder,coriander powder and chili powder and make it into paste.

4. Heat the oil in a pan.

5. Add cumin seeds , hing and bayleaf.

6. After the cumin seeds crack add gramflour ,stir a minute until the gram flour turn’s to golden color.

7. Add the potato’s,chili powder and salt and cook for 3 to 5 min.

8. Add about one cup of water.let the gravy boil for 5 to 10 min.

9. Finally garnish with coriander leaves.

PUDINA OR MINT RICE

pudina or mint : 2 cups

fresh coconut : 1/4th cup

rice :2 cups

Ginger garlic flakes : 1and half tbspoon

Green chili : 4 to 5

elachi : 2 no

Dalchini or cinnamon : 2 no

Bayleaf : 1

ghee : 2 tbspoon or more

Onion : 2

curry leaves : 1

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Preparation method :

1. Grind mint leaves,green chilli , fresh coconut,ginger and garlic flakes into smooth paste and keep aside

2. cook rice and cool for 5 min till the rice separate .

3. Take a pan add 2 tb spoon ghee fry cashews till golden color and keep aside.

4. In the same pan (add some more ghee if required)heat add dalchini ,elachi , bayleaf and fry for 5 min in a low flame then add chopped onions and curry leaves till onion become gold color.

5. Add the grinded paste in the pan and fry for 5 to 8 min stirring continously in a low flame .

6.Add cooked rice to it at last add some lemon juice before serving.

PALATHALIKALU:

 

Milk - 1/2 liter (about 5 to 6 cups)
Rice flour - 1 cup
Jaggery - 200 gms( 2 cups grated)
Ghee - 3 tbsp
cardamons - 4

Preparation Method:
Boil 1½ cups of water in abig vessel,while it starts boiling add rice flour slowly without lumps.
Off the stove.
Cool & knead it with little oil applied to your hands.
Take a small quantity of dough in your palms, start elongating into a long string in a medium size thickness or u can use murukulu making machine for preparing thalikalu.
Break this into 1 inch pieces. Finish with rest of the dough.
Take a big vessel and boil the milk.
Add the prepared riceflour pieces and cook.
After they are cooked ( it takes about 20 to 30 min) off the stove
Add the crushed jaggery (or make syrup with jaggery adding little water and springle cardamon powder before serving.
It is very tasty and can be served hot or chilled

Hyderabadi mutton biryani

Hyderabadi mutton biryani:
Mutton :2 kgs
Basmathi rice : 1 kg ( i prefer india gate brand rice tasty and good)
Ghee or oil : 1/2 kg
Onions : 15 to 20 finely chopped very thin
garam masala : 4 tbspoon
Chilli powder : dried chillis fried and blended
Coriander powder : 2 tbsp
Ginger garlic paste: 2 tbsp
salt : accoring to taste
mint leaves : 1 bunch
coriander leaves : 1 bunch
green chilli : 9 finely chopped
curd : 1 cup
turmeric : 2 pinches
cumin seeds : 1 tbsp
cloves : 4 to 5
cinnomoon stick : 2inch
yellow color for colouring rice
wheat flour : 1/2 kg
Bay leave s : 5 to 6
Lemon juice : 2 lemons juice
Preparation method :
If u want u can use everest shahi biryani masala for nice flavour
and taste.for that u have decrease the quantity of garam masala.
Firstly wash the rice and soak for half an hour.
Wash mutton properly and add gingergarli paste , turmeric ,curd , coriander powder, green chilli,salt, mint, coriander leaves, lemon juice , bayleaf ,elachi , cloves and leave it for 2 hrs.
Fry the finely chopped onions in oil or ghee till they come to golden color and add those onions to the marinated mutton.
Now add hot oil or ghee which left after frying onions to the marinated mutton.
Start cooking biryani rice add more water to volume of rice itself so that its only three fourth cooked preferebly in normal vessel for cooking , if u prefer ricecooker use little less water than the volume of the rice.
U can use vessel or cooker for preparing biryani.if u use cooker or vessel procedur eis same.
When rice was three-fourth cooked , drain the water. Pour cold water over the rice so that the grains separate.
Cover the rice, followed by a mutton layer, finish with a rice layer. Springle little color on the rice.
if u use cooker allow for 5 whisles ,
If u use vessel knead the flour and cover the border of the vessel along with the lid of the vessel and place it on the fire.
When the mutton starts cooking in the vessel the steam will come out.
Keep in a low falme and let it cook for an hour more.till it becomes dry.
Just before serving garnish it with fried onions, lime,mint and coriander leaves.

Fish fry

Fish ( motta chepalu ) : 1 and half kg 12 to 18 pieces

Onions : 5 finely chopped

sesame seeds : 2 tbspoon

khuskhus or ghasala : 1 1/2 tbspoon

Coconut : grated 2 tbspoon

Salt : according to taste

gingergarlic paste : 2 tbspoons

coriander powder : 2 tbspoons

chilli powder : 2 1/2 tbspoons

Turmeric : 2to 3 pinches

shajjera : 1 tbspoon

cinnomon/dalchini : 4 to 5

cloves : 4 to 5

Elachi : 4 to 5

garam masala : 1 tbspoon

Lime juice : 2 to 3 lemon juice

Refined oil : 4 to 5 tb spoons

Preparation method:

Firstly Chop the onions finely and fry them with 1 tbspoon of oil in kadai till golden color.

Fry sesame seeds, khuskhus and grated coconut each separately without oil for 5min.

Blend fried onions,khuskhus,sesame seeds and coconut together into smooth paste by adding little water ( 2 to 3 tbspoon of water).

Clean fish pieces neatly marinate them with turmeric, gingergarlic paste ,lemon juice and the half blended masala paste for 25 min (remaining half masala paste used for gravy).

Heat oil in a pan , add cloves, cinnamon and shajeera and fry for 2 min.

Then add 1 tbspoon of ginger garlicpaste and fry for 3 to 5 minutes.

Add blended masala paste in the kadai and fry it in a low flame till oil leaves sides of the pan.

Add red chilli powder and corainder powder fry for 3 to 5 min.

Add marinated fishes to the gravy and cover with a lid, always keep in a low flame and use small spoon for mixing gravy with fish pieces orelse fish pieces will become paste.

Cover the lid and keep in low flame for 20 min.

Finally add chopped coriander leaves for garnishing.

If we want more spicy we can add more chilli powder

Goes very well with rice and chapthi.