VEGETABLE BIRYANI

Ingredients: - 2 cups cooked basmati rice(long grain), 100 grams, cauliflower, 100 grams potato, 100 grams carrot, 100 grams French beans, 100 grams peas, 1 big onion, 1 green chilly, teaspoon red chilly powder, 1 teaspoon cumin seeds(Seeragam), inch cinnamon(Ilavangappattai), 2 cloves,1 pinch black pepper powder, 2 tomatoes, cup curd(yoghurt), 1 pinch mustard seeds(Kadugu), 2 tablespoons dry fruits, 2 tablespoons oil and salt to taste.

Preparation time : - 20 minutes Serves : - 2

HOW TO PREPARE: - Finely chop the onions, tomatoes and green chilly and set it aside. Wash the vegetables, drain them completely and then cut into thin long slices. Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time. Saut each vegetable on full flame till it gets cooked. You can sprinkle a little water. Saut continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so saut and try to avoid water as much as you can. Then saut the green peas. Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon. Let them all crackle first and then saut briefly till they become golden brown in colour. Then add the cloves and black pepper powder and let it crackle too. Follow this by adding the onions and saut them till they are soft and cooked. Add the red chilly powder, salt to taste and saut well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan. Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well. Cook briefly and add all the sauted vegetables. Put in the cooked rice and mix it very gently. Ensure you dont break the grains or mash them up. Cook for five minutes on a low flame. Turn of the flame. Garnish the biryani with dry fruits and coriander leaves. Serve it hot with some onion and curd raita.

CHICKEN AND NOODLES RECIPE

Chicken and Noodles makes up for an easy evening snack for kids. Learn how to make/prepare Chicken and Noodles by following this easy recipe.

Serves: Cooking Time: Rating:

Ingredients:

4 15 Min 16.4

Preparation Time: Difficulty: Recipe Type:

5 Min Easy Non Veg.

1/2 kg Boneless Chicken 1 Egg 3 tbsp Soy Sauce 1 pinch Ajinomoto 1 packet Noodles 2 tbsp Vinegar 2 tbsp Green Chilli Sauce 2-3 Dry Red Chillies 1 tsp Garlic, chopped 1 tsp Green Chillies, chopped 1 bowl Mixed Vegetables (carrots, spring onions, capsicum and cabbage), shredded

How to make Chicken and Noodles:

To begin with, boil the chicken and then cut it into long thin stripes, for more taste. Marinate the chicken pieces in a mixture of salt, black pepper, ajinomoto, egg, soy sauce and refined flour, for 1 hour. Deep fry and cut the chicken pieces into thin long strips. Heat oil in a deep pan; add chopped garlic, dry red chillies, add all shredded vegetables, salt, black pepper, green chilli sauce, ajinomoto, and soya sauce; and saute for 5 min. Now, as per instructions of noodles packet, boil cook them fully and add them to the vegetables. Toss the noodles well, so as to prevent sticking. Add green chillies and vinegar. Cook for 10 min and stir well. Serve hot

ANDHRA TOMATO CHUTNEY

Ingredients : - 3 tomatoes, 2 onions, 1 tablespoon tamarind pulp, teaspoon turmeric, 1 pinch asafoetida(Perungaayam), 2 red chillies, 1 pinch fenugreek(Venthayam) seeds, 1 teaspoon mustard(Kadugu) seeds, 2 tablespoons oil and salt to taste.

Preparation time: - 10 minutes Serves: - 2

HOW TO PREPARE : - Peel the onion and finely chop it and set it aside. Take a frying pan and pour one tablespoon oil and then add the tomatoes and cook for a while. When they are half boiled add the tamarind pulp and cook till its done. Set it aside. Now take another frying pan and pour the oil and bring to heat. When the oil is very hot add the mustard seeds and let them crackle. Then put in the fenugreek seeds and saut. Now break the red chillies into halves and add it to the oil. Once they splutter add the asafoetida and stir well and put the onions. Now saut all this well till the oil begins to leave the pan. Turn off the flame and set it aside. Now take the tomato and tamarind and beat it in a blender with salt to taste. Make a nice paste and put it in a bowl. Now pour the onion mixture over it. Stir well and serve with coriander leaves as garnishing.

TAMARIND PONGAL
Ingredients : - 1cup raw rice, 1 big dry red chillies, 1 pinch asafoetida(Perungaayam), 1 sprig curry leaves(karuveppillai), teaspoon mustard seeds(Kadugu), teaspoon black gram(ulundhu), teaspoon Bengal gram(kondaikadalai), lemon sized tamarind, 1 cup water , 2 tablespoons oil and salt to taste.

Preparation time: - 30 minutes serves: - 2

HOW TO PREPARE: - Soak rice for an hour. Soak the tamarind in half cup water. Drain the water completely. Grind it one by two in a blender. Now take a frying pan and pour the oil. When the oil is hot add the mustard seeds and red chillies and let them crackle. Add the curry leaves, asafoetida, black gram and Bengal gram. Strain the tamarind and add the tamarind water to the pan and stir well. Add the ground rice and saut for a while. Add water according to desire. Cover with a lid, simmer and cook. Check at regular intervals if there is enough water and is the rice cooked. Since its ground rice it may be quick to stick to the bottom and so keep stirring on and off. Serve hot with pudina chutney.

MIRIYALA ANNAM RECIPE(ANDHRA_DISH):

Miriyala Annam, aka pepper-flavored rice, is a delicious and stomach-filling delight. Learn how to make/prepare Peppered Flavored Rice by following this easy recipe.

Difficulty:
Ingredients:

Easy

Recipe Type:

Veg.

1 cup Rice 3 tsp Black Pepper 1 tsp Urad(Ulundhu) Dal 1 tsp Coriander Seeds(Dhaniyaa) 1 tsp Cumin Seeds (Seeragam) tsp Fenugreek Seeds (Vendhayam) 2 dry Red Chilies 1 tbsp Mustard Seeds (Kadugu) tbsp Asafetida (Perungaayam) 1 sprig Curry Leaves(Kothamalli) 1 tsp Tamarind Pulp 2 tbsp Ghee Salt (to taste) Fried Cashew Nuts (for garnishing)

How to make Miriyala Annam:

Wash the rice well and cook as usual. Set aside. Place a saucepan on heat and roast black pepper, urad dal, coriander seeds, cumin seeds, fenugreek seeds and dry red chilies. Remove and grind them to a fine powder. Place another saucepan on medium fire and heat ghee in it. Add mustard seeds and allow them to splutter. Add asafetida and curry leaves. Fry for a few seconds. Add sat and tamarind pulp. Mix well and bring the contents to a boil. Add the spice powder and cook till the oil separates from the gravy. Remove from heat and mix with the cooked rice. Garnish with fried cashew nuts.

Suggestions:
Serve Miriyala Annam hot, with yoghurt.

RED CHILI DELIGHT RECIPE(ANDHRA_DISH):

Red Chili Delight is traditional red thick gravy, served with steamed rice and ghee. Learn how to make/prepare Red Chili Delight by following this easy recipe.

Ingredients:
2 medium Onions (chopped) Tomato 2 inch Tamarind (soaked in water) 40 cloves Garlic 12 Red Chilies 10 Curry Leaves (Karuvappillai) tsp Coriander Powder (Kothamalli) tsp Turmeric Powder(Manjal) 1 cup Water 1 tsp Vadium Salt (to taste) 75 ml Oil

How to make Red Chili Delight:

Place a large saucepan on medium fire and heat oil in it. Add garlic, onion, red chilies, curry leaves, coriander powder, turmeric powder, vadium and salt. Stir fry the ingredients well. Add water to the pan and boil the contents. After the mixture has boiled well, remove the pan from fire and place the mixture into a matka (pot shaped vessel). Squash mixture well to blend all the ingredients. Add tamarind and tomato. Mix well. Allow the mixture to cool a little and serve warm.

TAMARIND RICE RECIPE

Tamarind Rice is a delicious South Indian recipe. Learn how to make/prepare Imli Rice by following this easy recipe.

Ingredients:
3 cups Rice 1 cup (100 gms) Tamarind 1/4 cup Chana dal (soaked) 1 tsp Urad Dal (soaked) 1/4 cup Peanuts 2 tsp Turmeric 2 tbsp Mustard seeds 1 tsp Jeera 1 tsp Hing 1 small bunch of Curry leaves 5 Red chilies 2 Green chilies 1/2 cup Oil Salt

How to make Tamarind Rice:

Soak tamarind in water and extract thick juice out of it. Cook rice, add salt and a little oil and mix it well. Keep it separately. Now in a frying pan, take tamarind extract, add salt, turmeric in it and cook until it thickens. Add this cooked tamarind extract (according to taste) into the rice and mix well. Heat oil in a pan, add chana dal, green chilies, urad dal, peanuts, red chilies, curry leaves, mustard, jeera and hing and fry. As the ingredients turns brown and the mustard starts to splutter, mix all these to the above prepared rice. Now Tamarind Rice is ready.