corn vada

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crispy tasty......

Ingrediants
4 no.corn(mokkajonna pottulu)
5 no green chillies
1 tsp jeera
salt to taste
corriander leaves
chopped onions
oil for frying

Process
grate the corn along with the greenchillies and salt and jeera.to this dough add the chopped onions and corriander leaves. now heat oil in a khadi. make the dough in the form of the vada with hand and deep fry them till light brown in colour. serve them hot with sauce or mint chutney or any other chutney which is spicy.

Egg Parothaa

Very easy and tasty

Ingrediants
1/2 kg maida
salt to taste
1 egg for each parotha
1 tsp pepper powder
1 cup ghee or dalda

Process
Add maida salt ghee with little water kneed well Roll into a parotha fry both sides with ghee Add one egg to a parothaon top add little salt Smash every thing with a spoon add pepper powder Serve hot with gonkura pachadi

Mango Pickle(Pachi Avakaya)

a very delicious pickle

Ingrediants
MUSTURD POWDER
RED CHILLI POWDER
SALT
VEGETABLE OIL
RAW MANGOS

Process
FIRST WASH AND CLEAN THE MANGO. THEN CUT IT INTO SMALL PIECES. THEN TAKE A STANDERD MEASURING CUP, WITH THAT FOR 1 MANGO U WILL HAVE TO ADD 1/2 CUP MUSTURD POWDER, 1/2 CUP CHILLI POWDER AND SALT LITTLE LESS THEN THE THE OTHER POWDERS. MIX IT VERY WELL, SO THAT ALL THE POWDERS GET MIXES PROPERLY. THEN POUR 1 CUP OF VEGETABLE OIL IN THE MIXURE AND MIX IT WELL. LEAVE IT FOR 3 NIGHTS, AND UR PICLE IS READY TO EAT.

Chicken Tikka kabab

Marinade:

1 Tbsp coriander seeds

2 tsp whole black pepper

1 tsp cumin seeds

6 clove garlic

2 inches ginger

3 Tbsp vegetable oil

1/4 cup water

juice from 1 lemon

1 tsp Reshampatti or similar hot red chili (or cayenne)

1 tsp paprika

1 1/2 tsp salt

2 lbs boneless chicken

Directions

1. In a preheated cast iron pan, toast the coriander, black pepper and cumin until they are cooked but not burned. Usually no more than a couple minutes. Immediately grind in a spice grinder.

2. Blend the toasted spices and the rest of the marinade into a puree.
3. Cut the chicken into bite size pieces.
4. Marinate chicken for at least 2 hours
5. If using bamboo, soak the skewers for 30 minutes. Thread the chicken onto the skewers.
   
6. Grill the skewers. After the second turn, coat the skewers in ghee or butter.

VEG- BIRYANI

Measured For 7 people

Ingrediants
One small Cauliflower,
2 carrots,
few beans,
Mint leaves (2),
Coriander(2),
200 gms Curds,
Elaichi,
cinnamon,
red chilli,
turmeric,
salt,
Lemon juice (2 big lemons),
ONions (9 onions - finely cut),
Green chillies (15)
Process

1. Deep Fry (Almost brown) 7 onions and set it aside.

2. Prepare a mix of Cauliflower, carrots, beans, Mint(finely cut), Coriander(finely cut), Curds, Elaichi(10), Cinnamon(4 pieces), redchilli powder (2 spoons), salt (5 spoons), turmeric(half spoon), Lemon Juice (2 big lemons), Onions 2 (sliced), and green chillies.

3. Leave the mix to marinate in the dee-freezer for approximately 15-0 minutes.

4. In the mean time, take a big container

, Put 4 spoons of oil and fry elaichi and cinnamon. Once you can smell the flavour add 5 glasses of rice to fry along with it. after 5-7 minutes add water (10 glasses) to half-boil rice.

5. Once rice is half cooked( strictly no more water left), leave the rice to dry for a while (may b dry them in large plates if you are too hungry and want to eat biryani soon)... i cant wait to eat it!!!!

6. Now, take the mix out of the fridge. Use the same big container for a bigger mix now. First put all the marinated mix in the bowl (bowl suitable to go on the cooker), then put five spoons of oil on it..(can use the same oil in which you fried onions).

7. Put a layer of the dried half boiled rice on top of it.(Dont put all the rice. Just a layer).

8. Now, put a layer of the fried onions leaving another half for another layer on top.

9. Then another layer of rice.

10. The final layer of onions on top.

11. You can now add some biryani colour on top!!

Now the biryani is ready to cook. Cook it on a low flame with a perfect fitting lid (some weights on top ..not to let the Dum go off).

Leave this for atleast an hour and a half. Then check if the rice is cooked, if yes thats it.... DUMKA BIRYANI READY TO SERVE!!!! HAVE A GREAT MEAL

Masala Tomato Rice

Ingrediants
2 - cups rice 1 cup pesara pappu (optional) 5 - big tomatoes 1 - table soon ginger and garlic paste 2 - onions cut into small pieces 2 - carrot cut into pieces qnd boiled some peas (boiled) one bunch mint leaves cut into small pieces one bunch coriander cut into small pieces some ghee green chillies

Process
first cook the rice wihout any lumps and allow it to cool.(if you are using pesarapapu cook it along with the rice). Then put some ghee into a pan (preferably nonstick) when its hot put the onions and the green chillied into it and fry till the onions turn golden brown then add thetomatoes and fry till all the water is gone now add the boiled carrots and peas and fry for a few minutes and add the ginger and garlic and the mint and coriander leaves and cook it on low flame till the raw smell is gone and is fried well now add some salt and some turmeric and fry for a minute and switch off the gas and add this masala mixture to the rice and mix well. serve it hot with perugu pacchadi .