HAPPY NEW YEAR FOLKS!!!!

Wishing You nd Your Family a Very Happy nd Prosperous 2008

HAPPY HOLIDAYS

HO HO HO....Wishing you all a very HAPPY HOLIDAYS and MERRY CHRISTMAS..Have loads of FUN these HOLIDAYS.

RAWA DOSA

INGREDIENTS:

1 cup rawa
1 cup rice flour
1/4 cup maida
salt acc to taste

pepper 3-4 roughly ground

green chillies- 3 finely

ginger - 2 "finely chopped

METHOD:

-Take a large bowl and mix the rawa , maida and rice flour.

-Add enough water to make a thin batter.Batter should be very thin.

-Add the salt , pepper , green chillies and ginger and mix well.

-Heat the tawa and when hot just sprinkle the batter loosely on the tawa.

-Add enough oil to fry till golden brown and remove.

-Serve with chutney and sambar.

BEETROOT FRY WITH EGG

You must be thinking what is this beetroot fry with egg but trust me it tastes very nice.People who dont eat beetroot can try thi out especially kids since it has eggs. Now here come the recipe.

INGREDIENTS:

Beetroot- 1 big
Eggs- 2 ( you can even put more if u want more)
OIl-2tbsp
Mustard seeds- 1tsp
Jeera - 1tsp
Curry Leaves-1sprig
Green Chillies - 3

METHOD:

-Cut the beetroot into small cubes
-Heat oil , add the mustard , jeera and curry leaves and fry.
-Add the beetroot cubes and fry for 10-15min. Now add the salt , haldi and slit green chillies andmix well.
-Add the beaten eggs and mix well.
-Servre with rice

MASALA ALU FRY

This dish is a little different from the regular alu fry that we make. Sometimes when i get bored of the regular fry i make this spicy one and njoy it with hot sambar and rice.Hope you all will also will njoy it as much as i do.

INGREDIENTS:

Alu - 2 medium

Onion - 1 medium finely chopped

Green chillies - 2 finely chopped

Giner garlic paste - 1 tbsp

Mustard seeds - 1tsp

Jeera - 1tsp

Curry Leaves - 1 sprig

METHOD:

-Boil the alu , once cool peel and cut into small pieces. Keep aside.

-Heat oil add the jeera , mustard seeds , curry leaves and fry for 1 min.

-Now add the chopped onion , salt and haldi and fry for 5 min.

-Add the ginger garlic paste , finely chopped green chillies and fry till raw smell goes off.

-Now add the boiled and chopped alu and mix well and fry for 10min. Take care not to mix too hard as the alu might tend to break.

BLOGIVERSARY

7th December 2006 is a day to remember in my life because that is the day when i started my own blog and today is again 7th december but the year has changed to 2007 and i am proud to say that MY BLOG IS ONE YEAR OLD TODAY.Last year when i started this blog i didnt know that i will come this far. 1 year has passed by with 50 posts.

I have learnt some wonderful dishes.The list of wonderful dishes i learnt and the related blogs is coming very soon.I want tothank all the wonderful people who visited my blog and left me those precious comments. I dont know how my 2nd year will go but i hope its goes well with lots more people visiting my blog and leaving more comments.ONCE AGAIN THANK YOU ALL

CABBAGE PAPPU

INGREDIENTS:

Chana dal - 1 cup

Cabbage shredded - 1 and 1/2 cups

Onion - 1 medium finely chopped

Tomato - 1 medium finely chopped

Green Chillies - 5-6

Ginger Garlic paste - 1tbsp

Dhania Powder - 1tbsp

Salt as required

Red Chilli powder - 1 and 1/2 tsp

Haldi - a pinch

Jeera - 1tbsp

Mustard seeds - 1tbsp

Oil - 4tbsp

METHOD:

-Boil the dal separately and keep aside.

-Heat oil , add the mustard seeds , jeera and curry leaves ( i ran out of curry leaves so didnt mention it in ingredients) and let them splutter.

-Add the onions and fry for 5 min.Now add the tomatoes , ginger garlic paste, salt and haldi and cook tomato turns mushy, now add the dhania powder and green chillis.

-Add the cabbage and fry for another 7-10 min.

-Add the cooked dal and stir till it gets mixed well with cabbage and cook for 5 min.

-Now add about 2 cups of water and cookfor 10 - 15min and serve with rice.

PALAK PARATHA

INGREDIENTS:

Wheat Flour - 2 cups

Palak - finely chopped 1 cup

Salt as required

Red chilli powder - 1tsp

Jeera Powder - 1/2 tsp

Ajwain(vaamu) - 1tbsp

Oil 2tsp + little for frying the parathas

Water as required to make stiff dough

METHOD:

-Mix all the dry ingredients first.

-Now add the 2 tsp of oil and mix well.

-Add the required water and make stiff dough and keep aside for 1/2 hr.

-Roll them out into parathas and fry with oil.

-After done you can smear 1/2 tsp of butter and have hot hot parathas with curd or mango pickle

i am back

Hi all i am back...will b posting recipes very soon...so just wait and watch

Break

Hi everyone...am taking a short break from blogging...mayb for 2 or 3 weeks...will come back with many recipes after this break...take care...byee...HAPPY COOKING...

MASALA GARELU

INGREDIENTS:

Minapappu (urad dal) - 2 cups

Oil - for frying

Salt as required

Jeera - 2tsp

Sauf - 1tbsp

Peppercorns - 10 crushed

Onions - 1 medium chopped

Green chilli - 5-6 chopped

METHOD:

-Soak the dal overnite and grind it with very less water.

-Now add all the ingredients except oil and mix well.
-Heat oil for deep frying in a kadai.

-Take a bowl of water and keep aside.

-Once the oil is hot , take a plastic cover wet it a little with water and take a small partion of the batter and spread it evenly on the cover.

-Wet hands very little , make a small hole in the batter and put in the hot oil and fry till golden brown.

-Repeat with the rest of the batter.

MAVIDIKAYA (MANGO) PAPPU(DAL)

A cold winter night...piping hot rice with ghee and mavidikaya pappu...yummy...we just start drooling thinking about this...got sum yummy mangoes from the store and made this delicious pappu which is a favourite dish for a warm winter dinner for us...so here goes this recipe...very simple and easy to make...

INGREDIENTS:

Mango's - 3 (cut into medium sized pieces)

Kandipappu (Toor Dal) - 1 and 1/2 cup

Tamarind - 1/4 lemon size ball

Salt acc to taste

Red chilli powder - 1tsp

Green chillis - 3

Oil - 2tbsp

Hing a pinch

Mustard seeds - 1tsp

Jeera - 1tsp

Red chilli's - 2

Curry leaves - 1 sprig

Garlic - 1 crushed

Water - 3 and 1/2 cups

METHOD:

-Clean the dal add the cut mango pieces( i even added the stone of the mango as we like it so it depends if u want to put it or no) , salt , red chilli powder , gren chilis , tamarind and water and pressure cook for 3 whistles on high and for 10 min in sim.

-Heat oil , add hing , mustard seeds , jeera , red chillis and garlic and fry till garlic turns lite brown. Now add the curry leaves and add to the cooked dal and serve with hot rice and ghee.

UPPU PONGAL

INGREDIENTS:

Rice - 1cup

Pesarapappu(moong dal) - 1 cup

Ghee - 2tbsp

Senagapappu (chana dal) - 1 tbsp

Hing - a pinch

Mustard Seeds - 1tbsp

Jeera - 1tsp

Ginger - 1" piece

Red chillis - 2

Peppercorns - 8-9

Salt as required

Curry Leaves - 1 sprig

METHOD:

-Cook the rice and pesarapappu and required salt together in a pressure cooker. You must add a little extra water so tht the mixture dosent become too dry for for the above measurement u can add 2 and 1/2 cups of water.When done keep aside.

-Heat the ghee ( this gives taste to the dish so put tadka with ghee only) , add the senagapappu and let fry for 1 min , now add hing ,mustard seeds , jeera, chopped ginger , red chillie , peppercorns , and curry leaves and fry for 2 min.

-Add the tadka to the rice and pesarapappu mixture and serve

POORI AND ALU CURRY

INGREDIENTS:

Alu - 2 boiled and roughly mashed
Onion - 1 medium chopped
Green chillies - 2 slit
oil - 2tbsp
Mustard seeds - 1tsp
jeera - 1tsp
Ginger Garlic paste - 1 and 1/2 tbsp
Besan- 2 tsp
Water - 1 cup
Curry leaves - 1 sprig

METHOD:

-Heat oil , add the jeera , mustard and curry leaves and fry.
-Add the onions and fry for 3-4 min , now add the green chillies, salt and turmeric powder and fry for 2 min.
-Add the ginger garlic paste and fry , the raw smell of ginger galic paste should not go away because tht smell gives a distinct flavor to this curry.
-Now add the mashed alu and fry for 5 min.
-Mix the besan in 1 cup water and no lumps should be there. Add this to the alu and cook till the besan smell goes off.
-Now serve with poori or chapati.

INGREDIENTS AND METHOD FOR POORI:

INGREDIENTS:
Wheat flour - 2 cups

Salt - as required

Water - as required

METHOD:

-Mix the wheat flour and salt.

-Keep mixing in little by little water till the dough is thick like chapati dough.
-Set it aside for 1/2 hr.
-Make poori's and deep fry in oil till golden.

TOMATO RASAM

Rasam is one dish tht we tend to enjoy a lot during winters...so here is the recipe for tomato rasam given to me by my dear preeti...this is her mom's recipe...she makes this awsome rasam for us...

INGREDIENTS:

Tomato - 2 finely chopped

Tamarind juice - 2cups

Dhania powder - 2tbsp

Salt - as required

Turmeric - a pinch

Jeera - 1tsp

Mustard Seeds - 1tbsp

Oil - 2tbsp

Coriander leaves - 1/4th cup

METHOD:

-Heat oil , add the mustard seeds , jeera and curry leaves and fry for 2 min.

-Now add the tomato and cook till the tomatoes turn into mushy paste , add salt and turmeric powder and cook for another 5 min.

-Now add the dhania powder and cok for another 5min.

-Add the tamarind juice and boil for another 20 min and add the chopped coriander and serve hot with rice.

CABBAGE FRY

INGREDIENTS:

Cabbage - 1" long shreds 3cups

Mustard Seeds - 2tsp

Jeera - 1tsp

Curry leaves - 2 sprigs

Green Chillis - 3 slit

Oil - 2 tbsp

Salt to taste

Haldi - a pinch

Red Chilli powder - 1tsp

Dry Coconut Powder - 3tbsp

METHOD:

-Heat oil , add the mustard seeds , jeera and curry leaves and fry.

-Add the cabbage and fry till the cabbage is cooked.

-Now add the salt , haldi , red chilli powder, green chilies and cook for 2 min.

-Add the coconut powder and cook for a further 2 min and serve.

PEAS AND TOMATO CURRY

INGREDIENTS:

Peas - 1 cup

Tomato - 1 medium finely chopped

Onion - 1 small finely chopped

Onion Paste - 2tbsp

Ginger Garlic paste - 1tbsp

Garam Masala - 1tsp

Red Chilli Powder-1tsp

Haldi - 1/4 tsp

Salt as required

Mustard seeds - 1tsp

Jeera - 1tsp

Curry Leaves - 2 sprigs

Coriander leaves - 1/4th cup

Oil -2tbsp

METHOD:

-Heat oil , once hot add the mustard seeds, jeera and curry leaves and fry for 1 min.

-Now add the onions and fry for 2 min. Add the onion paste , ginger garlic paste , garam masala , red chilli powder, haldi and salt and fry for 5 min.

-Add the tomatoes and fry till the tomatoes become mushy.

-Add the peas fry for 2 min and add enuf water and cook till done.

-Add chopped coriander and mix well and serve with rice or roti.

PRAWNS PULUSU

INGREDIENTS:

Prawns :500gms
Onion Paste - 3tbsp
Ginger Garlic Paste-2tbsp
Garam Masala - 1 tbsp
Red Chilli Powder-1 and 1/2 tbsp
Green Chillis - 3
Jeera - 1tsp
Tamarind Paste - 2tbsp
Oil-2tbsp
Salt as required

METHOD:

-Heat Oil , once hot add the jeera and curry leaves and fry for 1 min.
-Now add the onion paste , ginger garlic paste , salt, haldi, red chilli powder , garam masala and slit green chillis and fry till raw smell goes off.
-Now add the prawns and fry for 5 min.
-Add the tamarind paste and cook for 15 min .
-Serve with dosa.

CHICKEN GOLD COIN

INGREDIENTS:

Chicken mince - 1/4 kg

Egg - 1

Bread - 1 loaf

Onion - 1medium finely chopped

Green Chillis - 3-4 finely chopped

Salt as required

Haldi - 1/4tsp

Red Chilli Powder - 1tbsp

Garam Masala Powder - 1tbsp

Chat Masala - 1tsp

Oil - for frying

METHOD:

-Mix all the ingredients except bread , egg , chat masala and oil.

-Leave the mixture for 1 hr and let it marinate.

-Take a small round cap and cut the bread loaves into circles.

-Beat the egg well , take 1 bread circle apply little egg mixture on the bread and take a small ball of chicken mix and carefully set it on the bread.

-Repeat till the chicken mix is over.

-Heat oil for deep frying , once hot add the bread and chicken coins few at a time and dep fry tll golden and serve as a starter with ketchup.

CHICKEN PULUSU

This recipe is from my friend Prasanna.She makes this wonderful pulusu along with chicken biryani which is the best dish to be eaten along with biryani. Thannks Prasanna for this wonderful recipe.

INGREDIENTS:

Chicken-1/2kg

Onion-1 medium finely chopped

Tomato-1 medium finely chopped

Mint leaves - 6

Ginger Garlic paste - 1 and half tbsp

Salt - as required

Haldi - 1/4 tsp

Red chilli Powder - 1tbsp

Jeera - 1tsp

Mustard - 1tsp

Grated Coconut - 2tbsp

Oil-2tbsp

METHOD:

-In a vessel take chicken and add salt, red chilli powder, dhania powder and eought water to drown the chicken and boil for 15 min.

-After 15 min add the ginger garlic paste and boil for another 10min and switch off.

-Heat oil in another big vessel , once hot add the jeera ,mustard and curry leaves and fry.

-Now add the onions and tomatoes and fry for 10 min.

-Add the roughly chopped mint leaves and for for 1 min and add the whole chicken mixture and cook for 5 min.

-Add the grated coconut and cook till the required consistancy is reached and serve with chicken biryani.

VANKAYA (BAINGAN) PACHADI

INGREDIENTS:

Vankaya(baingan) - 1 big
Onion- 1 medium chopped
green chillis - 4-5 chopped
milk-50ml
tamarind extract- 5tbsp
mustard seeds - 1tsp
jeera-1tsp
oil- 2tbsp

METHOD:

-Pre heat oven for 10 min at high and then cook the vankaya for 20 to 30 min till the whole vegetable shrivles.
-Cool the vankaya.
-Once cool remove the skin and mash it well.
-To this add milk , tamarind extract, salt and haldi and mix well.
-Heat oil add the mustard and jeera and fry for 2 min.
-Now add the onions and green chillis and fry for 1 min.
-Add the vankaya mixture and cook for 5 min and serve with rice.

CHICKEN FRIED RICE

INGREDIENTS:

Left over rice - 2 cups

Eggs - 2

Boiled and shredded chicken - 1/2cup

Carrot - 1

Beans - 5-6

Spring onion - 1

Soya sauce - 1tbsp

Vineger - 1tbsp

Salt as required

Oil- 3tbsp

METHOD:

-Heat 1tbsp oil and add the beaten eggs and scramble them till dry.

-Heat 2tbsp oil in a large kadai , once hot add the finely chopped carrots beans and spring onions and fry for 1 min.

-Now add the egg mixture and the shredded chicken and fry for another 2 min.

-Add salt,soya sauce and vineger and mix well and cook for a further 2 min.

-Finally add the rice mix well and cook for 5 min and serve hot.

ARATIKAYA(Plantain) CURRY

INGREDIENTS:

Aratikaya(Plantain)-2
Onion Paste - 3tbsp
Ginger Garlic paste - 2tsp
Green Chillis - 2
Garam Masala- 2tsp
Red Chilli Powder- 1tsp
Salt -as required
Tamarind juice-4tbsp
Jeera - 1tsp
Mustard seeds - 1tsp
Curry Leaves - 2 springs
Oil - 2tbsp

METHOD:

-Cut the plantain into 1" size pieces and soak them in cold water.
-In a bowl take the onion paste , ginger garlic paste, garam masala , red chilli powder, salt and haldi. Add the cut raw banana to the spice paste.
-Heat oil add the jeera , mustard and curry leaves and fry , now add the whole spice mixture of plantain's and masala paste and the green chillis.
-Cook for 5 min and now add the tamarind juice and cook for 5 min now add 1 glass of water and close the cooker and cook for 3 whisltes and 10 min on sim.
- Serve with rice.

This is my entry for JFI Banana hosted by Aahar

CHILLI CHICKEN

INGREDIENTS:

Boneless Chicken-500gms

Soya sauce-2tbsp

Vineger-1tbsp

Red chillie powder-1tbsp

Pepper powder- 1/2tsp

Salt-as required

Green chilles - 10-15

Spring onions - 2 stalks

Ginger - 2" finely chopped

Garlic - 7-8 pods - chopped

Oil- 3tbsp

METHOD:

- Take the chicken add the soya sauce , vineger , salt , pepper powder , red chilli powder and marinate for 4-5 hrs.

-Heat oil , add the finely chopped green chillies, ginger , garlic and chopped spring onions and fry for a min.

-Now add the marinated chicken and fry till done.

CHOLE

INGREDIENTS:

cooked chick peas - 1 tin

onion - 1 medium (finely chopped)

tomato - 1 medium (finely chopped)

green chillies - 2-3

coriander - for garnish

salt - as required

red chilli powder - 1/2 tsp

garam masala - 1tsp

dhania powder - 1/2tsp

jeera- 1tsp

cloves - 1

METHOD:

-Heat oil add jeera and clove and fry.

-Add the onions and fry till soft.

-Now add tomatoes and cook till tomatoes are mashed.

-Add the slot green chillies.

-Add salt , red chillie powder , dhania powder and garam masala and cook for 5 min

-Now add the chick peas and cook for 5min.

-Add 1/2 glass of water and cook till thick gravy consistancy.

-Garnish with corainder and serve with roti's.

CHICKEN FRY

INGREDIENTS:

Chicken - 1/2 kg

Onion - 1 medium

Green chillies - 2-3

Ginger Garlic paste - 2tbsp

Garam masala - 1.5 tbsp

Red chilli powder - 1tbsp

Haldi - 1/4 tsp

Salt as required

Oil - 2tbsp

METHOD:

-To the chicken add ginger garlic paste , salt , haldi , garam masala , red chilli powder and cook till the chicken is fully cooked.

(there is no need to add water because chicken will leave enough water in which it will cook)

-Heat oil add jeera and fry for a min add the sliced onions and fry for 2 min add the slit green chilli's and cook for another 2 min.

-Add the pre cooked chicken (if any gravy is there with the chicken add tht also) and fry till dry.

-Add coriander and serve with rice or roti.

TOMATO RICE

INGREDIENTS:

Rice - 2 cups

Tomatoes - 2 medium

Onion - 1 medium

Green chillis- 1-2 ( acc to ur taste)

Oil - 2tbsp

Garam Masala - 1 tbsp

Red chilli powder - 1 tsp

Haldi - 1/4 tsp

Salt as required

METHOD:

-In a mixer blend the tomatoes well and keep the juice aside.

-Heat oil add jeera and fry for a min.

-Now add the sliced onions and slit green chilli's and fry for 2 min.

-Add haldi , salt , red chilli powder and garam masala and cook till onions are soft.

-Add the rice and fry the rice for 5 min.

-Now add the tomato juice and cook till the bubbles come.

-Close the lid and cook for 3 whistles and cool and serve with raita.

Spring Onion and Tomato Curry

INGREDIENTS:

Spring Onions - 2 bunches

Tomato - 1 medium

mustard seeds -1tsp

jeera -1 tsp

salt acc to taste

red chili powder - 1tsp

haldi - 1/4th tsp

hing- a pinch

oil as required

METHOD:

-Heat oil add jeera , mustard seeds and a pinch of hing and fry.

-Add the chopped spring onions , salt and haldi and fry for 5min.

-Add the finely chopped tomatoes and cook for another 10 min.

-Add the red chilli powder and little water and cook till done.

PALAKURA PAPPU (PALAK DAL)

INGREDIENTS:

palakura (palak)-1 bunch

kandipappu - 1cup

salt as required

onion finely chopped- 1 small

green chilli's - 2

oil - 2tbsp

mustard seeds - 1tsp

jeera - 1tsp

hing- a pinch

garlic - 2 crushed

curry leaves- 1 sprig

METHOD:

-Take a pressure cooker add the dal ,required water, chopped palakura, onions, salt, turmeric and green chilli's and pressure cook for 3 whistles and then for 10 min on sim.

-Heat oil add mustard seeds, jeera , hing garlic and fry for a min now add the curry leaves and this to the cooked dal and serve.

PEAS PULAO

INGREDIENTS:

rice - 2 cups

peas - 1 cup

onion(finely slit) - 1 small

garam masala - 1/2tsp

salt as required

METHOD:

-Heat oil in a pressure cooker add the jeera and onion and fry for 3-4 min.

-Now add salt ,garam masala and peas and fry for abt 5min

-Add the washed and drained rice and fry for 2 min.

-Add the required water and let it cook for 2 whisltes and serve.

DAL FRY

INGREDIENTS:

pesarapappu (split moong dal) - 2 cups

ginger paste - 1tsp

jeera - 1tsp

finely chopped onion - 1 medium

green chilli's - 2-3

turmeric - a pinch

salt as required

curry leaves - 1 sprig

METHOD:

- Boil the dal in the pressure cooker after done add the salt and turmeric and keep aside.

- Heat oil add jeera curry leaves finely chopped onions , slit green chilies and fry for 2 min.

- Now add the dal and mix well and cook for 5 min. Add ginger paste, cook for another 3-4 min and serve

TANDOORI CHICKEN

INGREDIENTS:

chicken legs - 2

curd - 1/4th cup

garam masala - 1tbsp

red chili powder - 1 and 1/2 tbsp

salt as required

lemon -1/2

ginger garlic paste- 2tsp

oil for greasing

METHOD:

-Clean the leg pieces and make 3-4 huge cuts on it each side.

-In a bowl mix the rest of the ingredients well and make a smooth marinade.

-Apply this marinade evenly over the chicken and leave it for 3-4 hours.

-Pre heat the oven at 300 degrees for 15 min.

-Grease the baking tray with oil, place the chicken drizzel it with very little oil and bake the chicken for 25min at 250 degrees.

-Now turn the chicken to the other side and drizzle with little oil and bake it for another 25 min at 250 degrees

-Garnish with onion rings, tomato slices and lemon wedges.

SENAGAPAPPU CURRY (CHANA DAL CURRY)

INGREDIENT

senaga pappu (chana dal) -2 cups

onion- 1 big

ginger - 1 and 1/2 inch

garlic - 5 pods

dhania seeds - 1tbsp

jeera - 1 and 1/2 tsp

mustard seeds - 1/2 tsp

curry leaves - 1 sprig

green chillies - 4-5

garam masala powder - 1 and 1/2 tbsp

red chillies- 2-3

red chillie powder - 2tsp

turmeric - a pinch

salt as required

oil - 3tbsp

METHOD:

-Soak the senaga pappu for abt 1 hr before u start cooking.

-Make a paste of onions, ginger, garlic, dhania seeds and 1 tsp of jeera.

-Add the above paste , garam masala powder , red chillie powder , turmeric and salt to the soaked senagappu and leave for 10min.

-Heat oil add the mustard seeds ,1/2 tsp jeera, curry leaves and red chillies and fry for a min.

-Now add the senagapappu mixture and green chillies and cook for abt 10min.

-Add a cup of water and close the cooker and cook until 2 whistles.

-Garnish with coriander.

PULIHORA (TAMARIND RICE)

INGREDIENTS:
Left over rice - 3 cups
Oil - 5tbsp
Haldi -1tsp
Hing - a pinch
Chana dal - 2tbsp
Urad dal -1tsp
Red chillies - 4
Green chillies - 6-7
Peanuts - 3tbsp
Mustard seeds - 1tbsp
Jeera - 1tsp
Ginger finely mashed - 1"
Tamarind pulp - 6tbsp
Salt- as required

METHOD:
-To the rice add 1 tbsp oil , a pinch haldi and little salt and mix well.
- Heat 3tbsp oil add peanuts , chana dal and fry for 2 min.
- Now add mustard seeds , jeera , green chillies , red chillies, curry leaves and fry for 3-4 more mins.
-Switch off the flame and now add the finely mashed ginger and let fry for 1/2 min
-Add the whole mixture to the rice and mix well
- Heat 1tbsp oil add a pinch of haldi , hing and salt and fry for 1 min.
- Now add the tamarind pulp and cook for abt 5-7min till the mixture thickens.
- Add the tamarind mixture to the rice and mix well and serve.

ALOO CHAT

INGREDIENTS:
Boiled Aloo - 3
Sweet chutney - 3tbsp
Onions (finely chopped) - 2
Salt - as required
Red chilli powder - 1 and 1/2 tsp
Chat masala - 1tspOil - for deep frying

METHOD:
- Cut the boiled aloo into bit size pieces and deep fry till golden brown
-Drain them well on a tissue paper till all the excess oil has been soaked
-Add the sweet chutney , onions, salt, red chilli powder and chat masala and mix well.
-Serve with a few more onions on top.

JEERA FRIED RICE

INGREDIENTS:
Boiled rice- 2cups
Jeera - 1tbsp
Cloves - 2-3
Green chillies - 3-4

METHOD:
-After the rice is cooked spread in in a plate and leave. In this way the rice grains won't stick to each other.
-Heat oil add the jeera, pound the cloves and add.
-Just before switching off add the greem chillies and add to the rice and mix well. Tastes well when served with the spicy dal fry(one of my previous posts)

ALOO BONDA

INGREDIENTS:
Boiled aloo - 4
Finely chopped green chillied - 3
mustard seeds - 2tsp
chana dal - 2tbsp
salt - as required
haldi - a pinch
red chilli powder - 1/2 tsp
besan - 10-15tbsp
water as required
eating soda - 2 pinches
oil- for frying

METHOD:
-Mash the boiled aloo and add green chilli, salt , red chilli powder and haldi.
-Heat a tbsp of oil once hot add chana dal and mustard seeds.
-After they splutter add the aloo mixture and let fry for 3-4 min.
-Take besan add salt, haldi , red chilli powder, eating soda and required water to make a very thick batter.
-Make small balls of the aloo mixture and dip them in the besan and drop them in hot oil and fry till golden brown.
-Serve with ketchup.

CUTLET CHAT

this is the exact procedure used by the hundereds of bandiwallas in hyderabad to make the delicious cutlet chat....very simple but a little time consuming but worth all tht effort...nd believe me if you have ever tasted the hyderabadi bandi chat then u'll definitely love this recpe too....so try out and let me knw

INGREDIENTS:
Boiled potatoes - 2
Soaked white peas -100gms
Green chutney - 2tbsp
[ 1/2 bunch pudina + 1/2 bunch coriander leaves + 2-3 green chilles make a paste of all these]
Garam masala powder - 1 tsp
Red chillie powder - 1tsp
Salt as required
Oil - 4-5 tsp
Sweet chutney - as required
Finely chopped onion - as required
Curds - 3-4tbsp

METHOD-In a pressure cooker boil the soaked white peas till done , remove a handful of the boiled peas and grind into paste in the mixie. add this back to the rest of boiled peas and mix well.
-Mash the boiled potatoes and add a pinch of turmeric powder and mix well and make patties.
-Heat a pan add oil and shallow fry the patties till golden brown on each side.
-Heat little oil in a kadai, now mash the cutlet and add red chillie powder, garam masala powder and salt and add little water and wait till it boils.
-Now add the required amount of boiled peas to this and 1/2 tsp of green chutney mix well and boil for another 3 min.
-Serve this with finely chopped onions sweet chutney(i used the smith and jones bhel puri chutney as it was tangy and sweet and it was perfect for the chat) and curds

MASALA PURI

INGREDIENTS:
Pani puri puri's - 1 packet
Boiled and mashed alu - 3-4
(after mashing the alu add little salt and red chilli powder and mix well)
Salt - as required
Red chilli powder - as required
Chat masala - as required
Sweet chutney - 1cup
(instead of sweet chutney i used smith and jones bhelpuri sauce and it was just perfect for it)
Curds - 2 cups
(beat it well and add 1/2 tsp of chat masala and mix well)
Finely chopped onions - 2 large
Thin sev - 2cups

METHOD:
-Make hole in the puri
-Put sum alu mixture into the puri
-Now add little salt , red chilli powder and chat masala
-Add 1tbsp of curds, about 1/2 tsp sweet chutney or bhel puri sauce
-Now add the onions and sev and serve.

PRAWNS PULAO

INGREDIENTS:
Prawns - 1/2 kg
Rice - 1/2 kg (wash and leave them)
Oil - 4tbsp
Jeera - 1/2tsp
Onions 1 big - (chopped into long slices)
Green chillies - 3-4 slit
Red chillies - 2 (broken into halves)
[Ginger - 1" piece
Garlic - 5pods
Dalchini - 1" piece
Cloves - 4-5
Elaichi -1
Star anise - 1/2
Coriander seeds - 2tbsp
Jeera - 1tsp
Khus Khus (poppy seeds) - 1tsp ]
grind all the ingredients in the square brackets

METHOD:
-Heat oil add jeera, red chillies, onions and green chillies and fry till onions turn transparent.
-Now add the prawns and fry for another 5 min.
-Add the masala paste fry for 2-3min and add red chilli powder,turmeric,salt and let cook till prawns are done.
-Add rice to the prawns and mix well and fry for another 5min.
-Add the required amount of water adjust the salt and red chilli powder and cook for 3 whistles.

CHICKEN LOLLYPOP

INGREDIENTS:
Chicken Lollypops - 10
Ginger garlic paste - 2tbsp
Salt as required
Red chilli powder - 1tbsp
Turmeric powder - 1/2tsp
Garam masala powder - 2tsbp

METHOD:
-Take the lollypops and clean them well .
-Now add the rest of the ingredients to the lollypops and marinate them for abt 2hrs.
-Heat oil and deep fry the marinated lollypops.

SPICY SHALLOW FRIED CHICKEN

INGREDIENTS:
Chicken breast pieces - 3
Garlic - 3pods
Ginger - 1/2 " piece
Red chillie powder - 1tsp
Turmeric powder - a pinch
Salt as required
Cloves - 3-4
Peppercorns - 7-8
Dalchini - 1/2 " piece
Coriander seeds - 1 tsp
Jeera - 1/2 tsp
Green chillies -3
Oil for frying

METHOD:
-Take a knife and make incisions on the chicken
-Take all the ingredients other than salt and chicken and make a fine paste
-Now add the salt to the paste and mix well
-Apply this paste to the chicken and marinate it for abt 45min to 1hr
-Heat oil on a pan and shallow fry the chicken on both sides till golden brown

PESARA DOSA

INGREDIENTS:
Pesara pappu (moong dal)- 1 cup
Green chillies - 3-4 ( finely chopped)
Oinon - 2 medium size (finely chopped)
Ginger - 1" piece
Oil as required
Jeera - 2tbsp
Salt as required

METHOD:
-Grind the soaked dal and ginger into fine paste
-Heat the dosa pan and sprinkle oil
-Spread the batter like dosa and sprinkle finely chopped onions green chillies and jeera.
-Fry till done

KODIGUDDU PORATA (EGG BHURJI)

INGREDIENTS:
Eggs - 3
Onions - 2 medium sized finely chopped
Oil- 2 tbsp
Green chillies - 1 or 2 coarsly chopped
Salt as required
Turmeric powder- a pinch
Red chillie powder- 1 tsp
Garam masala- 1/2 tsp
Mustard seeds-1tbsp
Jeera- 1/2 tsp

METHOD:
-Heat oil and add mustard seeds and jeera and let them splutter.
-Now add the finely chopped onions and green chillies salt and turmeric and fry till onions become transleucent.
-Add red chilli powder and garam masala and fry for another 2-3 min till a nice aroma is released.
-Add the eggs and keep stirring till the whole onions mixture is coated by the eggs and fry till done

ARATIKAYA POPU

INGREDIENTS:

Aratikaya(raw banana) boiled and coarsly mashed- 2

Tamarind pulp - 2tbsp

Oil - 2tbsp

Mustard seeds - 1tbsp

Jeera- 1/2 tsp
Chana dal - 1tbsp

Urad dal- 1tsp

Green chillies - 2 ( slit length wise)
Curry leaves - 1 sprig

METHOD:

-Heat oil add the chana dal and urad dal and let them fry now add the mustard seeds, jeera green chillies and curry leaves and fry for 1 min.

-Now add the mashed raw banana and mix well.

-Add salt and tamarind pulp and mix well and cook for another 5 min till dry.

CHICKEN PULAO

INGREDIENTS:
Chicken - 1/2 kg
Rice - 1/2 kg (wash and leave them)
Oil - 4tbsp
Jeera - 1/2tsp
Onions 1 big - (chopped into long slices)
Green chillies - 4-5 slit
Red chillies - 2 (broken into halves)
[Ginger - 1.5" piece
Garlic - 7 pods
Dalchini - 1.5" piece
Cloves - 5-6
Elaichi -2
Star anise - 1
Coriander seeds - 3tbsp
Jeera - 1.5tsp
Khus Khus (poppy seeds) - 1.5tsp ]
grind all the ingredients in the brackets

METHOD:
-Heat oil add jeera, red chillies, onions and green chillies and fry till onions turn transparent.
-Now add the chicken and fry for 10 min.
-Add the masala paste fry for 3-4min now add red chilli powder,turmeric,salt and let cook till chicken is done.
-Add rice to the chicken and mix well and fry for another 6 min.
-Add the required amount of water adjust the salt and red chilli powder and cook for 2 whistles and then 10min on low flame.

PALAKURA PAKODI

INGREDIENTS:
Palak - 2-3 bunches
Besan - 100 gms
Salt- as required
Turmeric powder - a pinch
Red chilli powder - 1tbsp
Green chillies (finely chopped)- 3
Water as required
Oil for frying

METHOD:
-Clean the palak and chop roughly to the chopped palak add besan , salt , turmeric powder , red chilli powder , green chillies and little water and mix well to a thick batter
-Heat oil and drop small parts of the mixture and deep fry till done.