Pappu chekkalu

Ingredents:

Rice flour                                                    1cup

Green chillies                                            4(finely chopped)

Curry leaves                                              1 spring(finely chopped)

Channa dal                                                  1/4 cup(soak for atleast 30 min)

Ginger paste                                               1tbsp

Jeera                                                             1/2 tbsp(optional)

Butter                                                            1 tbsp

Water                                                            amt required

Oil                                                                   amt required for deep frying

Salt                                                                 to taste

Preparation:

• Mix Rice flour, Green chillies, Curry leaves, Channa dal, Ginger paste, Jeera, Butter
• Now add warm water and mix well. Make a tight dough.
• knead the dough well for a min
• Heat oil in a deep pan
• Now make small balls out of the dough
• Take a polythene sheet. Place one ball on it, cover it with another polythene sheet and press with your palm until it is very thin and round in shape
• Now remove it from the polythene sheet and drop it in the oil
• Fry them in a medium flame until golden brown
• Remove them from oil
• Repeat this process with all the balls made
• Crispy pappu chekkalu are now ready to eat
• Let them cool and we can store them in an air tight container for many days

Tips:

• Dont use more amt of water to make the dough
• Fry chekkalu in a medium flame not in a high flame
• When you remove chekkalu from oil, drop them on a tissue paper so that it absorbs any excess oil present

Quick Chicken Biriyani

Ingredents:

Oil                                                               6 tbsp

Ginger Garlic paste                             1 tbsp

Onions                                                      1 medium(chopped length wise)

Curry leaves                                          1 spring

Cardamom                                             3

Cloves                                                      3

Bay leaf                                                   2

Tumeric pdr                                         1/2 tbsp

Chilli pdr                                               3/4tbsp

Green Chillies                                     1

Coriander pdr                                     1tbsp

Garam masala pdr                            1/2 tbsp

Biriyani masala pdr                          1tbsp

Salt                                                          to taste

Rice                                                        2 cups(soak rice for 20 min)

Water                                                     3 cups

Coriander leaves                               little chopped

For Marination:

Yogurt                                                   3 tbsp

Turmeric pdr                                      1/2 tbsp

Chilli pdr                                               1/2 tbsp

Garam masala pdr                            1/4 tbsp

Coriander pdr                                    1 tbsp

Chicken masala pdr                         1 tbsp

salt                                                          1 tbsp

Chicken pieces                                   3 large pieces

Ginger Garlic paste                          1 tbsp

Preparation:

• Mix all the marination ingredents and keep aside for 2 to 3 hours
• Heat 1 tbsp of oil and fry the marinated Chicken for a min
• Heat remaining oil in a deep pan. Add Cardamom, Cloves, Onions, Green chillies
• Fry Onions until they turn golden brown
• Now add curry leaves, Ginger Garlic paste and fry for few seconds
• Then add all the powders specified in the ingredents and fry for a min
• Now add Rice to the pan and mix well
• Add water to the Rice. Cook it in high flame until water bubbles
• Now add Coriander leaves, mix well
• Then close the pan and cook it in a very low flame until it is done
• It takes approximately 15 min to complete after covering the pan
• Serve hot with Raitha(Yogurt mixed with onions, tomatoes, coriander leaves, green chillies)

Crispy Fried Chicken

Ingredents:

Egg                                                  1

Chilli pdr                                      2 tbsp

Turmeric pdr                              1/2 tbsp

Garam masala pdr                    1tbsp

Coriander pdr                            1tbsp

Chicken masala pdr                 1tbsp

Salt                                                 to taste

Maida                                            amt required

Chicken(leg pieces)                 4

Oil                                                   amt required

Preparation:

• Clean the Chicken pieces and put gashes on the pieces
• Now add all the powders, salt to cold water and add chicken pieces to it
• Let them soak for 4 to 5 hours or 1 hour in warm water
• Now mix Egg some Chilli pdr and little salt and keep aside
• Now take Maida into a bowl, add salt to it
• Now remove the Chicken from water and place them on a plate until the excess water comes out of the Chicken
• Now one by one dip the Chicken pieces in the Egg mixture and immediately dip in the Maida mixture
• Repeat the same process again
• Now heat oil(required for deep frying)  in a deep pan
• Now deep fry the Chicken pieces in the oil till they turn golden brown
• Juicy crispy Chicken is ready. Serve hot with Tomato Ketchup

Tips:

• Before adding Chicken pieces into oil knock them once on the plate since it removes any excess flour on it.
• Fry the Chicken when Oil is medium hot. If oil is over heated then Chicken pieces turn brown easily but it doesn’t cook well inside

Tomato Curry

Ingredents:

Oil                                                                    6 tbsp

Mustard Seeds                                           1 tbsp

Jeera                                                              1 tbsp

Onions                                                           1 medium(sliced lengh wise)

Curry leaves                                               1 spring

Ginger Garlic Paste                                  1 tbsp

Tomatoes                                                     3 medium(sliced into samll pieces)

Salt                                                                  to taste

Turmeric pdr                                              1/4 tbsp

Chilli pdr                                                      1 tbsp

Coriander pdr                                            1 tbsp

Garam masala pdr                                    1/4 tbsp

Water                                                              1 cup

Preparation:

• Heat oil in a deep pan
• Add Mustard Seeds and fry until they splutter
• Then add Jeera to it
• Now add onions and curry leaves and fry until onions are transparent
• Now add Ginger Garlic Paste and fry for few seconds and add Trumeric pdr
• Now add tomatoes close the pan and saute it for approx 2 to 3 min till the water in the tomatoes oozes out
• Now add Chilli pdr, Salt, Coriander pdr, Garam masala pdr and mix well
• After a min add water to it. Water can be adjusted according to the gravy consistency
• Cook this gravy in a medium flame for 2 min
• Tomato Curry is ready u can serve it with Rice
• Without adding water in the above process u can serve it with Roti too.

Ravva Laddu

Ingredents:

Ghee                                                   4 tbsp

Cashew nuts                                    few

Raisins                                               few

Grated Coconut                             3/4 cup

Sooji                                                   1 cup

Milk or Water                                 1/4 cup

Sugar                                                 1 cup

Cardamom pdr                             pinch

preparation:

• Heat ghee in a pan
• Add Cashew nuts and Raisins
• When Cashew nuts get golden colour and Raisins puff up then immediately add Grated coconut
• Then add Sooji and keep stirring until it becomes golden in colour
• Now add Sugar
• After few seconds add cardamom pdr to it
• Fry the mixture for approximately 2 min
• Now switch off the flame and add Milk or Water
• Keep stirring for a min and then make balls with the mixture
• Let the balls dry
• Now Ravva laddu is ready to eat.

Tips:

• If you want to store the Laddus for more than five days then use water to prepare them.If you use water then u can store them for many days.
• Don’t forget to switch off the flame before u add milk or water to it. If not the sooji cooks more and becomes soft.

Paayasam

Ingredents:

Vermicelli                                     1 cup

Ghee                                                 3 tbsp

Cashew nuts                                  few(u can use any nuts u like)

Raisins                                             few

Water                                               3 cups

Milk                                                  1cup

Sugar                                               1 1/2 cup

Cardamom pdr                            pinch

Preparation:

• Heat ghee in a pan
• Add Cashew nuts. Let them fry for few seconds then add Raisins
• Fry until Raisins puff up. Remove these nuts and keep aside
• Now add Vermicelli to the same Ghee and fry for few seconds
• Now add water,close the pan and boil until the Vermicelli is 50% done
• Now add Cardamom pdr, mix it well
• Then add milk to it and cook until it is 70% done
• Now add Cashew nuts and Raisins
• Remove it from the stove
• Close it and let it rest for few seconds
• Now the liquid with the Vermicelli is hot, so the remaining 30% is cooked with this hot liquid

Tips:

Remember that the Vermicelli should not be over cooked. If it is over cooked then we cannot taste it good..

Cauliflower Fry

Ingredents:

Mustard seeds                                          1/2tbsp

Green Chillies                                            3(cut lenthwise)

Onion                                                            1(chopped lenthwise)

Ginger Garlic paste                                 1tbsp

Salt                                                                to taste

Turmeric pdr                                            1/4tbsp

Chilli pdr                                                     1/2tbsp

Garam masala pdr                                  1/2 tbsp

Cauliflower florets                                 1 medium

Curry Leaves                                            1 spring

Oil                                                                  4 tbsp

preparation:

• Heat oil in a deep pan
• Add mustard seeds let them splutter
• Now add green chillies
• Add onions and curry leaves
• Let them fry until onions are golden in colour
• Now add ginger garlic paste
• After few seconds add turmeric pdr,chilli pdr
• Now add cauliflower florets
• Close the pan and let them cook in a medium flame
• After a minute add garam masala pdr
• Mix it well and cook for 3 to 4 min until the florets are cooked
• Serve hot as a side dish with Rice or Roti.