Mixed Vegetable Egg Fried Rice

Potato Peas Masala

Beans Peanut fry ( Beans Podimas )

Sutchi Fish Shallow Fry

Sausage Tofu Chinese Fried Rice

 

Ingredients
1. Eggs-2
2. Steamed rice - refrigerated after cooking - 2cups
3. Tofu - 1- cut in to small cubes
4. Sausage -2  cut in to small pieces -
5. Soya sauce - 1tbs
6. Oyster sauce - 1tbs
7. Spring onion -2
8. Salt and crushed pepper
9. MSG - 1 pinch  ( ajinomoto ) 


Preparation:
In a hot wok, add 3tbs oil and fry the sausages and tofu for few minutes, then add eggs and scramble it until it breaks in to small pieces, then add steamed rice and mix well, then add soya sauce, oyster sauce, MSG and mix well until the ingredients mix well with rice,then add salt , pepper , spring onions and leave it for a minute and serve hot

Thotakura Poppu/ Dhal with Spinach / Keerai paruppu

Ingridients
1. Thotakura/Spinach /Ara keerai - 2 bunch
2. Onions - 2 cut in to 2 pieces each
3. Tomatoes - 2 cut in to 4 pieces each
4. Tamarind - one small piece
5. chilli powder
6. Green Chillies -1
7. Toor Dhal - 1 cup
For  seasoning
1. Asfodeita
2. Smashed garlic pods - 3
3. Mustard
4. Urud dhal
5. Curry leaves
6. Dry Red chillies- 4

Preparation
1. In a pressure cooker , add  all the items  1 to  7 and  add 4 cups of water  and cook for 15 minutes.
Mash the contents using a  masher.
Then for seasoning , Heat oil in a pan,  add mustard 1tbs, jeer 1tbs, uru dhal, dry red chillies - 4 cut in to two , smashed garlic pods, 2 pinches of asfodeita and saute until the mustard seeds pop and urud dhall turns brown. Then add this in to the mashed mixture.

Serve with hot steamed rice and add a tbs of ghee while eating . it will make this dhall ever more tastier.

Brinjal Fry

Ingridients
1. Brinjal-6
2. Onions-2
3. Tomatoes-1
4. Ginger - small piece , Garlic - 4 pods
5. Garam Masala
6. Curry leaves, Corriander chopped

Method
Heat oil and fry brijals until they become soft and keep it aside. Grind onions, tomatoes , ginger, garlic , turmeric powder and make a paste.
In a pan , add 2 to 3 tbs oil and  add curry leaves and saute the paste until the mixture oozes out oil , at the same time add one tbs of garam masala , , then add the already fried brinjal and add chilli powder, salt to taste and leave it for few minutes until the brinjal is well cooked.

Serve with hot steamed rice .

Vanjira Meen Varuval/ Pan Fried Seer Fish

Ingredients
1. Ginger garlic paste-2 tbs
2. Red Chili powder - 3 tbs
3. Coriander powder - 1 tbs
4. Jeera Powder - 1tbs
5. Turmeric Powder - 1 pinch
6. Salt to taste
7. Lime juice -2 tbs
8.Sliced Fish

Method

Mix all the above ingredients in a  small bowl by adding 3 tbs of cooking oil.Apply the paste on to the sliced fish pieces and marinate for 3 to 4 hours.
Add  4 to 5 tbs of oil on a Non stick pan and fry them  until they become golden brown.

Best eaten with Rasam , Steamed rice  ( i like to eat with Thayir satham )

Chilli fish or Fish Manchurian

Ingredients
1. Fish fillet  - 2  cut in to small pieces
2. Corn flour
3. Egg-1
4. Garlic paste- 2 tbs
5. Ginger , Garlic -finely chopped 2 tbs
6. Onions -2 diced
7. Capsicum- 1 diced
8. Spring onion - 1 finley chopped
9. Curry leaves, Corriander chopped
10. Green chilles - 6 chopped
11. Black soya sauce - 2 tbs
12. Oyster sauce - 1 tbs
13. MSG- 1 tbs

Method
Heat oil for deep frying  marinated fish ( marinate fish pieces with garlic , salt  , lime juice ) for 2 to 3 hours and dip them in a batter of cornflour + egg. After frying the fish pieces , drain the excess oil using kitchen towel  ( absorbent paper ) and keep it aside.
In a hot wok - Use high flame  , add 2to 3 tbs oil, then add chopped ginger, garlic and fry until they are fragrant, then add chopped chillies and fry  for 1 minute,, then add diced onions, capsicum  and stir for 2 minutes.    then add dark soya sauce, oyster sauce and stri for a 30 sec then add fried fish pieces and stir for 1 minute, then add corn flour mixture (50ml water + 1tbs corn flour ) ,to provide a binding and shine to chilli fish  . Finally add salt to taste . Serve chilli fish with Fried rice or Chappatis

Cheppala Pulusu/ Meen Kolambu / Fish curry

Ingridients
1. Onions chopped -1 cup
2. Tomatoes - 2 chopped
3.  Mustard, urud dhall, jeera
4. Tumeric powder
5. Chilli powder- 2 tbs
6. Corriander powder - 2tbs
7. Jeera powder - 1 tbs
8. Fish slices ( Any sea fish suits this curry )
9. Garlic - 2 to 3 chopped
10. Curry leaves, Corriander  choppped

Method
Heat oil, add mustard, urud dhall, jeera and fry until they pop, then add chopped onions, garlic and saute for some time, then add tomatoes , turmeric powder, salt and cook for few minutes, then add chilli powder, coriander powder, jeera powder  and then  stir until it looses its raw smell. Then add tamarind water - 2 cups and bring it to boil, then add fish and cook  until the gravy thickness.
The fish curry tastes better when it is eaten after 4 to 5 hours of cooking or next day ( longer the standing time, tastier it becomes ) .

keera Vadai / Spinach Fritters

Ingridients


1. Urud dhal - 2cups soaked in water
2.  Onions
3. Green Chillies
4. Coriander
5. Curry leaves
6. Salt
7. Spinach Finely chopped
Method:
Grind the soaked urud dhal to a coarse paste without adding water, then add finely chopped onions, green chilies, coriander , curry leaves , salt to taste .Then add finely chopped Spinach and mix well . Then make small patties of the mixture and deep fry them in hot oil until they become golden brown.

Char Kuey Theow

Ingridients
1. Char kuey Teow
2. Eggs
3. Chopped Garlic
4. Dark Soya Sauce
5. Oyster Sauce
6. Ajinomoto
7. Salt
8. Red Chilli paste

Method:
In a hot Wok, heat sesame oil, then add chopped garlic, red chilli paste, dark soya sauce, oyster sauce and fry for one minute , then add eggs to one side of the pan and scramble them until its cooked, then add char kuey toew and stir for few minutes, then add salt, ajinomoto  and Add chives , shallots and serve hot
You can also add prawns at the start for a seafood kick.

Garaalu /Vadai

Ingridients
1. Urud dhal - 2cups soaked in water
2. Onions
3. Green Chillies
4. Coriander
5. Curry leaves
6. Salt

Method:

Grind the soaked urud dhal to a coarse paste without adding water,  then add finely chopped onions, green chilies, coriander , curry leaves , salt to taste and mix well.
In a deep fry pan, add oil, take small amount of mixture and  make them round doughnut shapes  and deep fry them until they become golden brown.
Serve hot with chutney

Mutton Chukka ( Mutton Fry )

Recipe

Ingredients

1.Boneless or with Bone Mutton

2. Ginger Garlic paste

3. Garam masala

4. Onions

5. tomatos

6.Cloves, cinnamon, cardamom

7. Oil ,

8. Salt

9. Turmeric Powder

In a pressure cooker, pour 4 to 5 tablespoon oil, add cloves, cinnamon, cardamom  and then  add oninon, ginger garlic paste, tomatos, mutton, salt , turmeric powder, chillipowder, garam masala powder  and pressure cook for atleast 15 minutes 

In a hot wok, add  2 tablespoon oil, curry leaves, cashew nuts, then add the cooked mixture in to it  and fry until the gravy becomes thick and garnish with coriander leaves and serve hot with steamed rice

Muttton Biryani ( Gopis Style)

Ingridients

1. Mutton Chops - 5 to 6 pieces

2. Thick Unsweetened Yougurt

3. Ginger Garlic Paste

4. Chilli powder

5. Garam masala powder

6. Jeera powder

7. Green Chillies

8. Cloves, Cardamon , Cinnamon

9. Basmati rice

10 .Onions

11. Tomato

12. Mint, Coriander leaves

Method

Marinate the mutton with yougurt,Ginger garlic paste chillipowder, garam masala , jeera powder, salt for 2 to 3 hours or over night and cook this mixture in a pressure cooker for 15 minutes.

Then in a hot sacue pan, heat 6 table spoon oil, 4 tablesppon ghee , then add 4 to 5 pods of cardamom, cloves, 3 to 4 sticks of cinnamon, once they pop, add onions fry until golden brown, then add ginger garlic mixture and fry , then add tomatoes, then add garam masala - 2 tbsps, then add corriander, mint leaves - chopped and  then add soaked basmati rice and stir for few minutes, then transfer the mixture to a rice cooker, then add the cooked mutton stir well, then add salt to taste and start the rice cooker, the Mutton biriyani must be ready in 30 minutes time. Serve hot with Raita.

Besi bella Huli Anna/ Sambar Rice

Recipe
1. 2 cups of rice
2. 1 cup of toor dhal
3. 1cup of boiled vegetables ( beans, carrot , cauliflower , potatoes)
4. 1 cup of small onions pealed
5. 1 cup tamarind extract
6. 2 red chillies
7. Turmeric
8. Salt to taste
Preparation
Boil, toor dhal and rice in  the same cooker with turmeric powder ,add 6 glasses of water. In a sauce pan , heat oil, add mustard, urud dhal, asafodieta , then add 1 cup of boiled vegetables, small onion and saute them. then add  1 cup of tamarind extract and bring it to boil for few minutes, at the same time add besibella bath dry masala  and leave it for few minutes, then add the cooked rice dhall mixture and mix well.
At the end add 2 tbs of ghee and serve with raita .

Dhal Makhani with fresh cream ....

Recipe
Ingridients
1. Urud dhall with skin 1 cup
2. Kidney beans 1 cup
3. onions- 1 cup
4. tomatoes- 1cup
5. Ginger /Garlic paste - 2 tbs
6. Garam masala- 1 tbs
7. Salt to taste
Preparation
Soak urud dhall and kidney beans over night and cook with 4 cups of water in a pressure cooker with some salt added to it before cooking.
In a sauce pan , heat oil add onions, ginger garlic paste and saute it , until u dont smell the rawness. Then add tomatoes and saute until its cooked , then add garam  masala and saute for few minutes , then add the cooked dhal and mash it while stirring . then to the mixture add butter  and remove from fire .
Finally add few tbs of fresh cream on top to finish off.
Serve with hot rice or dosa or naan.

Jeera Rice

Preparation

In a pan, heatbutter, add jeera, green chillies. small onions ,  a tbs of ginger garlic paste and saute until fragrant. Then add green peas, carrots and cook for few minutes.
Then add cooked rice and fry for few minutes and jeera rice is ready .

Chenna Masala / ChickPea Masala

Munakkai Iguru/ Drumstick Stew

Ingridients.
1. Drumstick ( 4 , cut in to small pieces)
2. Onions ( 3 Chopped )
3. Mustard, urud dhall, jeera
4. Chilli powder-1 to 2 table spoon
5. Green Chillies - 2 , chopped
6. Milk - 3 cups

Method
In a Wok, heat 4 tablespoons of oil and then add mustard , urud dhall , jeera , once they pop, add onions and fry util they become translucent, then add drumstick , turmeric powder and cook until, drumstick become soft, then add 3 cups of milk( boiled or fresh milk ) and cook for 5 to 7 minutes until it forms a thick gravy , then add chillipowder, salt to taste and serve with steamed rice.

Bread Bajji

munagakku vepudu \ murugaikeerai varuval

Ingredients
1.munagakku ,drumstick leaves
2.Dry chillies - 5 nos
3.Chilli powder
4.Turmeric powder
5.Salt
6.Jeera


Method :
1. Heat oil, add red chillis, mustard, mashed garlic, urud dhal ,jeera, until they pop then add chopped onions, washed munagakku and then addd turmeric, salt and cook for 5 minutes.
Add groundnut coursely grounded with some fried dry chillies
Munagakku fry is ready

royyalu tomato vepudu / yiral varuval/ prawn fry

prawn pickle

Moor kolambu/ majjiga pulusu

Butter Chicken

vermicelli upma / semiya upma

Chicken Biriyani

Chicken 65

Gongura Prawns