Coconut Rice (Kobbari Annam)

Ingredients :

Rice -1 kg

Ginger Garlic Paste - 3 tbl spoons

Lavang - 5

Elachi - 4

Bay Leaves - 3

Cinnamon - 1

Cashew - 1/2 cup

Garam Masala - 1/2 tbl spoon

Salt - 1 1/2 spoon

Potatos - 2
(Peel Potato and cut in to pieces)

Onions - 2
(Slices)

Green chillies - 10

Oil - 2 tbl spoon

Ghee 1 tbl spoon

Coconut -1

(cut coconut pieces and grind it. Then add 2 glasses of water and filter coconut milk. Again add 2 glasses of water and then again filter coconut milk.Repeat this 2 more times (Either 3 or 4 times). We need 9 glasses of coconut milk.Sometimes we will get 6 1/2 glasses of coconut milk.Then we can add extra 2 1/2 glasses of water in coconut milk. Each glass is 250 gms)

Procedure :

1. Take Pan and add oil , ghee and heat it. Now add lavang,elachi,cinnamon fry it.

2. Then add onion slices,cashew, green chillies and fry it. Now add ginger garlic paste, garam masala and potato pieces fry until it turns brown.

3. Now add coconut milk and salt. Boil for 5 mins. Then add washed rice and mix it.

4. Now add this into electric rice cooker and wait until it cooks.

( If we want to do in pressure cooker then add only 6 glasses of coconut milk. Pressure cook in medium flame 2 whistles.)

5. Now serve coconut rice with raita.

Egg Biryani (kodi guddu biryani)

Ingredients:

1.Eggs - 5

2.Green Peas - 1cup (125gms)

3.Potato - 2 (medium size)

4.Onions - 2 (slices)

5.Green Chilles - 4

6.Red Chilli Powder - 1 tea spoon

7.Salt - 2 tea spoons

8.Lavang - 5

9.Elachi - 3

10.Cinnamon Stick - 1

11.Bay Leaves - 2

12.Ginger Garlic Paste - 1  1/2 tea spoon

13.Biryani Powder -  1  1/2 tea spoon

14.Basmati Rice - 2 glasses (1/2 kg)(500gms)
(soak rice for 30mins)

(For 1 glass of rice add 1  1/2 glass of water)

Water - 3 glasses

Oil - 5 tea spoons

Butter or ghee - 2 tea spoons

Procedure :

1.Take pressure cooker in that add oil 3 tea spoons oil and heat it.Now break egg and keep in pan and mix it.for for sometime then add red chilli powder 1 tea spoon,salt 1/2 tea spoon and fry it.Now remove from cooker.

2.Now add oil 2 tea spoons and butter 2 tea spoons and heat it.Now add lavang,elachi,cinnamon stick,bay leaves then fry it.Now add onion slices,green chillies fry it.Once onion fried than add ginger garlic paste and fry for 5 mins.

3.Add biryani powder and mix it.Peel potato and cut pieces.Now add potato pieces and fry it.Then add green peas and mix it.


4. After 5 mins add fried egg pieces and then add water,rice and salt 1 to 1 1/2 spoon.Now mix it well and taste
it.




5.Pressure cook in medium for 2 whistles and remove from flame.

6.After 20 mins open  the lid and serve hot egg biryani with raita.

Ladys Finger Fry(Bendakaya Vepudu)

Ingredients :

1.Ladys finger - 1kg

2.Cashews - 15

3.Red Chilli Powder - 1 to 1 1/2 spoon

4.Turmeric Powder - pinch

5.Salt - to taste

6.Oil - deep fry

7.Curry leaves - 8

Procedure :

1.Wash ladys finger and cut them into slices and fry it in oil until little fried then take it out(ladys finger will be sticky fry them until that sticky goes).

2.In the same oil fry cashews then take it out.

3.Take pan add 2 tbl spoon oil and heat it.Now add curry leaves fry it.Then add ladys finger,cashews,red chilli powder,tumeric powder and salt now mix it well.

4.Now serve with hot rice and sambar...

Dal and Tomato(Pappu Tomato) - (Delicious Dals)

Ingredients:

Toor Dal - 1 tea cup

Tomatos(Medium Size) - 5 (Chopped)

Green chillies - 5

Tamarind Paste - 1 tea spoon (tamarind - little)

Turmeric Powder - Pinch

Salt - to taste

Mustard Seeds - 1/2 tea spoon

Urad dal - 1/4 tea spoon

Red Chillies - 2

Curry Leaves - 8

Garlic Cloves - 5

Water - 2 cups

Oil - 1 to 2 tea spoons

Ghee - 1 to 2 tea spoons

Procedure :

1. Take bowl add toor dal and wash it. Now add tomato pieces, tamarind paste, green chillies and water. Pressure Cook 3 whistles.

2. Take that bowl and keep on stove add turmeric powder, salt and mix it. Keep that for 5 to 10 minutes.

3. Now take pan add ghee, oil and heat it. Then add garlic cloves,urad dal, mustard seeds, red chillies, curry leaves and fry it. Add this in dal.

4. Serve it with hot rice.


This goes to Suma who is hosting this event of Delicious Dals.

Potato Fry

Ingredients :

Potatos - 250 gms

Onions - 2 (medium)

Green Chillies - 2

Red Chilli Powder - 1 to 1 1/2 spoon

Turmeric Powder - pinch

Salt - To Taste

Cashews - as you wish

Garlic - 6

Lavang - 2

Jeera - 1/2 tbl spoon

Curry Leaves - 2 stems

Oil - for deeping frying

Procedure :

1.Peel potato cut into pieces and deep fry in oil and remove it.

2.Grind garlic,jeera and lavang make it powder.And then add onion pieces make it paste.

3.Take pan add oil - 3 tbl spoons and heat it.Then fry cashsews and remove it.

4.Now add curry leaves,onion paste,green chillies and fry it.Then add red chilli powder and fry it for 2mins.

5.Now add fried potato pieces,cashews,turmeric powder,salt and mix it.Fry for 5mins and remove from flame.

6.Serve with hot rice.

Mango Desert for Mango Mela

Ingredients :

1.Mango Pulp - 1 Can - 30 oz(850 gms)

2.Sweet Condensed Milk - 14 oz(396 gms)

3.Cool Whip(Whipped Topping) - 8 oz(226 gms)

4.Elachi Powder - 1/2 tbl spoon

Procedure :

1.Take bowl add mango pulp,condensed milk,cool whip and mix it well with large spoon.

2.Garnish with elachi powder and freeze it.

3.After 2 to 3 hours have it.



This is my entry to Mango Mela hosted byCooking 4 all Seasons

Corainder Rice(Kothimera Rice)

Ingredients :

Basmati rice - 1 Cup (250 Gms)

Corainder Leaves - 1 1/2 bunch (only leaves)

Mixed vegetables - 1 cup

Ginger garlic paste - 1 tbl spoon

Cloves - 2

Cinnamon - 2

Onion - 1(slices)

Green Chillies - 4

Oil - 2 tbl spoon

Cashews - 5

Ghee - 2 tbl spoon

Tomato - 1 (sliced)

Chaat Masala - 1/2 tbl spoon

Water - 1 1/2 cup

Procedure :

1.Take Pan and add heat ghee and fry cashews.

2.Take out the cashews and add oil.

3.Fry cloves and cinnamon.

4.Then fry ginger garlic paste and add onion and fry it well.

5.Then add half spoon chat masala(it gives good taste).

6.Now add half sliced tomato and fry well. Then add mixed veg and fry it well.

7.Grind green chillies then add corainder leaves only and grind it. Now add this paste and mix it well.

8.Then add rice and mix it.


9.Now take electric rice cooker add this fried rice,water,salt and mix it.

10.Serve hot Corainder rice with raita or curd.

Note : We can do corainder rice in cooker also.In cooker after adding water and rice let it boil for 5 mins in high flame. Then close with cap (without whistle) keep it in very low flame and cook until rice cooks.It will take around 20 to 30 mins to cook rice.



This is my entry to "JFI: Jhiva For Cilantro" hosted by Cilantro.

Sooji Sweet (Goduma Nooka Sweet) - Mithai Mela

Ingredients :

Sooji - 1 cup

Sugar - 1 1/4 cup

Water - 1/2 cup

Ghee - 5 tbl spoon

Procedure:

1.Take pan add ghee - 1 tbl spoon and heat it.In that add sooji and fry it for sometime and take it out.

2.Now add sugar and water.Allow sugar to dissovle in water.

3.As it boils it reaches it consistency of a syrup.

4.Now add sooji in that.

5.Add ghee - 4 tbl spoons in that.


6.Take plate and apply ghee on that and add this sooji mix.


7.Now let it cool and cut into pieces.


This goes to Srivalli who is hosting a wonderful event of Mithai Mela.

Gulab Jamun

Ingredients :

For Sugar Syrup :

1.Sugar - 700 gms

2.Water - 700 gms

3.Elachi - 4 ( slightly crushed )

To make gulab jamun :

1.Gulab Jamun Packet - 1 (200 gms)

2.Water - 3/4 cup ( 120ml )

3.Oil - deep frying

Procedure :

Preparation Of Sugar Syrup :

1.Dissovle sugar in equal quantity of water and boil it for 5mins.

2.Flavor the syrup with crushed elachi .

To prepare gulab jamun :

1.Add 3/4 cup (average size) 120 ml water to the mix and make it into a soft dough by gentle mixing.

2.Add water in steps while mixing.


3.Make small round shaped jamuns.


4.Fry them over low heat in oil ( or ghee) till golden brown jamuns develop.The frying should not be done at very high heat.

Meal Maker Curry

Ingredients :

1.Meal Maker - 100 gms

2.Onions - 4 (slices)

3.Cashews - 50 gms (soak in water for 30mins)

4.Masala Paste - 3 tbl spoons

5.Red Chilli Powder - 1/2 tbl spoon

6.Turmeric Powder - pinch

7.Salt - to taste

8.Green Chillies - 2

9.Oil - 8 tbl spoons

10.Garam Masala Paste - 3 tbl spoons

(Garam Masala Paste)


Procedure :


1.Take bowl add water (1/2 of that bowl)and boil water for sometime.It must be warm.Remove from frame and then add salt - 1/4 tbl spoon and mix it.Now add meal maker in that and mix it.It must become little soft until that press meal maker with hand. Now wash it in separate water.Then cut it into small pieces.


2.Now take pan add 3 tbl spoons oil and heat it.Add meal maker in that and fry it until it change into light brown colour and remove it.


3.Then add remaining oil - 5 tbl spoons.Now add onions,green chillies and fry it.


4.Add cashews and mix it.

5.Now add red chilli powder,turmeric powder and salt mix it.


6.Then add meal maker in that and fry for sometime.


7.Now add water - 2 tea cups and boil for 5mins and then add garam masala paste - 3 tbl spoons in that mix it.


8.Boil curry until meal maker cooks.

Garam Masala Paste

Ingredients:

Dhaniya - 1tbl spoon

Lavang - 2

Elachi - 2

Cinnamon stick - 1

Jeera - 1/4 tbl spoon

Gasagasa - 1 tbl spoon(Poppy Seeds)

Ginger - 2 inches

Garlic cloves - 4

Procedure :


1.Dhaniya, Lavang, Elachi, Cinnamon stick, Jeera and Gasagasa grind it as powder.


2.Now add Ginger and Garlic cloves in that and grind it into paste.

(This can be used for all masala curries both veg and non-veg.)

Chicken Fry

Ingredients :

Chicken (boneless) - 1/2 kg

Dhaniya - 4 tbl spoons

Red Chillies - 20

Garlic - 1

Ginger - 2 inches

Salt - to taste

Oil - 1 tea cup

Procedure :

1.Grinde dhaniya, red chillies, ginger and garlic into paste.

2.Take pan add oil and heat it.Now add in that boneless chicken and fry for sometime(until it turns little brown colour).

3.Add in that grinded paste and salt.

4.Now deep fry chicken for sometime.

Groundnut Sweet

Ingredients:

Groundnuts - 1 cup

Jaggery - 1 cup

Water - 1/2 cup

Procedure :

1.Take pan and fry groundnuts.Make it cool.

2.Once groundnuts is cool separate the skin from the nut.

3.Put jaggery in one large pan and add water to it. Keep the flame at medium low.

4.Allow the jaggery to dissolve in the water.

5.As it boils it reaches the consistency of a syrup.

(The way to check if its done is to take a small drop of the syrup and drop it into a cup filled with water. If the syrup does not spread and sticks then its done.)

6.Now add groundnuts in that and remove from flame and mix it.

7.Keep it to cool and make it balls.

Pongal (Pongali)

For Powder :

Ingredients :

Toor dal - 1cup

Chana dal - 1/2 cup

Dhaniya - 4 tbl spoons

Red Chillies - 15

Pepper - 3 tbl spoons

Lavang - 10

Elachi - 5

Cinnamon stick - 2

Procedure :

1.Fry them separately in pan without oil.Make them cool and grind it as powder.

For Pongal :

Ingredients :

Rice -1 cup

Toor dal - 1/4 cup

Water - 2 1/2 Glasses

Pongal Powder - 1 to 1 1/2 tbl spoon

Salt - to taste

Tarmarind Paste - lemon size (soak in water)

Mustard Seeds - 1/4 tbl spoon

Red chillies - 4

Curry Leaves - 5

Procedure :

1.Take cooker add rice, toor dal and wash it.Now add water in that and pressure cook 3 whistles.

2.Now keep that cooked rice on stove in low flame and add tarmarind paste with water,salt and pongal powder and mix it.

3.Take pan add oil and heat it.Then add mustard seeds,red chillies,curry leaves and fry it.Add this fried mustard seeds to cooked rice.


4.Serve Pongal with fried vadiyam.

Cauliflower Pickle

Ingredients :

1.Cauliflower - 4 cups

2.Red Chilli Powder - 1 cup

3.Mustard Seeds powder - 1 cup
(Grind mustard seeds)

4.Salt - to taste ( little less then 1 cup )

5.Lemon Juice - 1 cup

6.Garlic (full) - 2

7.Oil - 1 Cup

Procedure :

1.Separate cauliflower into small flowers then wash it and make it dry without water.It must be dry while preparing pickle.

2.Take glass bowl then add cauliflower,red chilli powder,mustard seeds powder,salt,lemon juice,garlic cloves(remove garlic layers),oil and mix it.
We have to keep 2 days and we can use from 3rd day.

Note:If we keep outside we can use this pickle for one week otherwise we have to keep this pickle in fridge and we can use it.

Bottle Gourd Gravy (Sorakaya Pulusu) (Anapakaya Pulusu)

Ingredients :

Bottle Gourd - 1(take upper layer and cut into pieces as you wish)

Onions - 2

Green Chillies - 6

Red Chilli Powder - 1 1/2 tbl spoon

Turmeric Powder - Pinch

Salt - To taste

Oil - 4 tbl spoon

Tarmarind - lemon size(soak in water)

Lavang - 2

Jeera - 1/2 tbl spoon

Ginger Garlic Paste - 1 tbl spoon

Procedure :

1.Grind jeera and lavang.Now add in that chopped onions and grind it.

2.Take pan add oil and heat it.Now add in that grinded onion paste,green chillies and fry it for sometime.Then add ginger garlic paste and fry it.

3.Now add Bottlegourd pieces and fry it.Then add turmeric powder,red chilli powder,salt and mix it.

4.Then add soaked tarmarind water and boil until bottlegourd boiled.

5.Garnish with coriander leaves.

6.Serve bottle gourd gravy(sorakaya pulusu) with hot rice.