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.

Mysore pak

Ingredients:
2cups : Gram flour(besan)
Sugar : 2 1/2cups
ghee : 2 cups
cardamom pods : 10
water : 1 cup

Preparation method :
Melt ghee and add besan.
Fry for 2 minutes without changing colour.
Melt the sugar with given amount water.
Add besan to that dissolved sugar and Stir all the time on a low flame.
Assure that mixture is not burned. Stir all the time till it becomes frothy.
Add the remaining hot ghee to the Besan mixture and stir vigorously.
Add Cardmoms.
Transfer the mixture immediately into a greased plate, spinkle 1tsp of water over. Cut the mixture with a greased knife to desired pieces

Boiled egg fry

Eggs : 6 boiled and peeled

Onions : 12 finely chopped very thin

Ginger garlic paste : 1 tb spoon

Green chilli : 4 to 5

Salt : according to taste

Turmeric : 3pinches

Red chilli powder : 1 1/2 tbspoon

Coriander leaves : for garnishing]

Preparation method :

Boil the eggs in water for 10 to 20 min till they r completly bolied and peel off the boiled eggs.

Cut this each boiled egg into 2 pieces .

Heat the oil in a pan add shajjera, elachi, cinnamon sticks ,lavang fry for 2 min.

Add chopped onions and chills fry them until the onions come to gold color ,keep in a low flame.

Then add a pinch of turmeric gingergarlic paste ,salt and chilli powder and fry for 2 to 5 min.

Finally add those boiled eggs to this and mix well slowly if u want u can add 3 pinches garam masala.

Garnish with coriander leaves.

It goes very well with rice ,chapathi and naan.

BUTTER PANEER MASALA:

 

Ingredinets:

250 grams paneer       :  cubed and saute in a ghee remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
2 big onions               :  (blanch for 10 mts and puree)
1 tbsp                        :  ginger-garlic paste
1 tsp                          :  red chilli pwd
3 big ripe tomatoes  :  (blanch ,de-skin and puree)
3 tbsps                      :  cashewnut paste
½ tsp                         :  coriander pwd
pinch                         :   (turmeric pwd)
1/2 tsp                      :  kasuri methi (dry fenugreek leaves)
garam masala pwd     : (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 tbsps                     : butter
2 tbsps                     :  fresh cream

Heat 2 tbsp of butter in a pan, add the onion paste and sauté till brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli pwd and combine,followed by the cashew paste and combine.

Add tomato puree, crushed kasuri methi,coriander pwd,haldi,garam masala and salt. Stir and let it simmer for 4-5 mts.

Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.

Let the curry sit for 10-15 mts before serving.Garnish with coriander leaves. Serve hot with rotis, naan , paranthas or rice.

 

Butter Paneer Masala is cooked on the same lines as Kadai Paneer , a creamy curry where paneer is cooked with bell peppers and tomatoes and served in a kadai.

BITTER GOURD FRY OR KAKARKAYA FRY:

This is my favorite dish.my mom used to prepare this very tasty.normally so many people won't like to eat this bitter gourd bcoz of its bitterness.but this fry wont have any bitter ness in it and more tasty for the next day and can be stored for 1 week. it is very tasty and yummy.

Ingredinets:

Bitter gourd : 4 to 5

Turmeric : a pinch

Water : 3 glasses

Salt : according to taste

Chili powder : 2 tbspoon

garlic pods : 8

jeera : 1 1/2 tbspoon

Refined oil : 3 tbspoon

Chanadal ,uraddal ,mustard seeds : 2 tbspoon

Grated dry coconut powder : 2 1/2 tbspoon

Firstly cut each bitter gourd into 4 to 5 pieces and cut each piece in middle not fully but some to go masala in that.

Next take a bowl with 3 glasses of water add a pinch of turmeric and this cutted bitter gourd and let them boil for 10 to 20 min till they r cooked properly.

Once these bitter gourd's are properly cooked squeeze water from them take a pan and fry them in oil till golden color.

Heat 3tbspoon refined oil in a pan add chanadal,uraddal,mustard seeds once they start splitter add crushed garlic and jeera in it fry for 2 min.

Add red chilli,curry leaves,coconut powder,salt,chilli powder fry for 3 min.

Finally add the fried bitter gourd pieces in it and mix well.

It goes very well with rice ,can be stored for 1 week.

DOSAKAYA OR CUCUMBER CHUTNEY

ingredients:

dosakaya or cucumber : 1peeled and cut in small pieces
greenchillies : 12 if u want more u can add for more spice
tomatos : 3
brinjal : 2 (green brinjal get good taste)
tamarind pulp : lemon sized (soak in water for 5min)
jeera : 1 tbspoon fried
garlic pods : 5 ( it should not be peeled use directly )
salt : according to taste
coriander leaves : for garnishing
refined sunflower oil : 2 1/2 tbspoon
chana dal : 1/2 tbspoon
urad dal :1/2 tbspoon
mustard seeds and jeera : 1 tbspoon
dry red chillis : 5
curry leaves

Preparation method:

First peel dosakaya remove seed and cut into small pieces as we cut onion for raita.

Cut brinjal pieces and tomato pieces fry them in a little oil separatly till they r cooked.

Fry green chilli also in oil for 3 to 2 min.

Grind fried tomatos ,brinjal,green chilli's,garlicpoda ,salt,soaked tamarind pulp,fried jeera and blend all together into a paste (but not smooth paste) except dosakaya.

Finally add grinded paste to the pieces of dosakaya and put thalimpu.

Heat oil in cooking vessel add mustard,jeera ,urad dal ,chana dal once they start splitter add dried red chillies and curry leaves and mix the above grinded paste (with pieces of dosakaya).

Served hot with rice.

PALAKURAPAPPU OR SPINACH AND TOOR DAL

ingredients:

palak or spinach : 2 bunches

toor dal : 2 cups

green chilli : 5 finely chooped

onion : 1 finely chopped

turmeric : a pinch

chillipowder : 1 1/2 tbspoon

salt : according to taste

Tamarind : lemon sized

refined sunflower oil : 3 tbspoon

mustards and jeera : 2 tbspoon for talimpu

garlic : 5pods

curry leaves : 5 to 10 leaves

dry red chillis : 5

Firstly chopp the palak finely.

Take cooker add2 cups of toor dal, 1 cup of water , chopped spinach , green ,chillies apinch of turmeric and allow to cook till 5 whistles.

open cooker and add some more water cook for 2 min in low flame ,add some tamarind juice,salt ,chillipowder cook for 5 to 8 min on low falme.

Heat refined oil in ur cooKing vessel (for talimpu)add garlicpods, mustard and jeera once they splitter add dried red chillies and curry leaves and fry for 2 min.

Finally for this talimpu add cooked toordal.yummy taste springle coriander for garnishing.

Can be served with rice and roti.

PALAK PANEER

paneer : 250 grams
palak or spinach : 3 to 4 bunches
onion: 2 medium size finely chopped
Green chilies: 5
turmeric : apinch
coriander powder : 1 tbspoon
gingergarlic paste : 1 tbspoon
garam masala : 1/2 tbspoon
chilli powder : 1 tbspoon
salt : According to taste ghee or oil : 3 tbspoon dalchini and sajeera for flavours
coriander leaves for garnishing


wash spinach leaves properly .frst boil spinach ,green chillies and tumeric in one glass of water for 10 to 15 min till they r cooked properly and keep aside ,let i t cool and make a smooth paste of this in a blender.
Make the pieces of panner into cubes and fry in oil or ghee till golden colour'
Heat ghee or oil in a cooking vessel add shaajeera and dalchini let them pop.Add the finely chopped onions on a medium heat ensuring that it doesnt burn. Add the ginger garlic paste
and fry for another 2-3 mts. Add coriander powder,chilli powder and garamamsala and fry for 3 -4mts,Add spinach paste Cover and cook for 10-12 minutes on low heat.finally add the fried panner pieces.
Garnish with onions and coriander leaves.Serve with hot rotis,naan or rice.

sweets

Ravva kesari

Ravva or selimona : 2 cups

Ghee : half cup

Kissmiss : 2 tbspoon

Kajju : 3 tbspoon

Elachi : 3 to 5

sugar : 2 1/2 cups

Water : 1 1/2 glass

Orange color a pinch : mixed in 1 tbspoon of water

Preparation method:

Firstly fry the selimona in ghee on a low flame till the raw smell go and keep a side.

Fry kissmiss and kaju in ghee till golden color and keep aside.

Take a vessel add water and mix sugar in it and boil for 10 to 1 5 min till the sugar dissolves completly.

Add a pinch of orange color mixed with one tbspoon water to the sugar syrup.

Add the selimona slowly to the boiling sugar syrup and mixing well without forming any lumps.

Let it cook for 2 to 3 min .

Finally add elachi powder for flavour and fried kismiss and kaju.

Very yummy taste.if u want u can make this sweet without adding orange color.

Add selimona slowly

curries