How to Make Chicken Kabab's

Chicken Kabab

Ingredients;

Raw Chicken-1/4 kg,

Ginger  paste-1 sp,

masala powder-1 sp.

Coriander,mint leaves,

Red chilly powder-1 sp,

salt,

turmeric powder-1 sp,

chilly sauce-1 sp oil.

Method;

1.Cut the chicken in to khaima.

2.Add ginger ,coriander,mint ,masala powder,red chilly powder,turmeric 

How to make Chicken 555

How to Make Chicken 555

Ingredients;

Raw boneless chicken  cut in to – long pieces,

Tomato sauce,

chilly sauce,,onions,

Salt

red chilly powder,

Cashew nuts,

Oil,

Green chillies- 3,

Method;

1.Take a pan and add oil an

Palak Parota (Palak Roti)

Palak Parota (Palak roti)

Ingredients;

1- Cup palak finely chopped,

Semya Laddu.

Semya Laddu.

Ingredients;

1 cup fried semya,

1 ½ cup sugar .

2 cups water ,

Pinch of orange  color,

Pinch of 1 sp ilachi,

½ cup ghee ,

Method; 

1.Take a pan and add ghee and fry the resins ,cashew nut and kissmis kept a side.

2..Take a pan add water and allow to boil them in to rolling boiled at that time add fried semya and add some oil and cook toughly until the semya was well cooked.

3.After disappearing the water in a them add sugar as your wish of sweetness and stir well with spoon until sugar get syrup.

4.Add ghee in between the cooking and add ilachi and kesari color , dry fruits and when they get  thick ,switch off the stove and take in to plate .

5.Serve hot or cool.

6.Alloweto cool for 30 mins or keep in refregerator for 30 mins and make them like laddu and serve as snack.

7.It was very very  tasty ,easy to cook ,try this recipe .

Banana flower curry

Banana flower curry

Ingredients

Banana flower  - 1 cup

Grated coconut – 1 cup

Dal  - cup

Green chillies – 3

Onions – 2

Oil – 100 g

Salt to taste

Ginger – small pieces   

Curry leaves

Mustard seeds – ½ tsp

Cumin  seeds – 1tsp

Turmeric powder – ¼ tsp

Red Chilly powder – 1 tsp

Method;

1.Boil banana flower and keep aside.

2.Cook dal in a bowl and rinse waterand kept a side.

3.Heat oil in a kadai.

4. Add onion, green chilli, ginger, curry leaves  fry lightly

5. Add cooked  dal, banana flower  chilli powder, turmeric powder  and salt, and toss.

6. Add ½ cup water . 5 minutes .close with a lid.

7. Add grated coconut Cook on slow flame till done and dry.      

Groundnut burfy. groundnut bellam undalu.

Groundnut burfy. groundnut bellam undalu.

Ingredients;

Ground nuts-2 cups.
jaggery-1/2 cup,
sugar--1/4cup,
ghee--1/4 cup
ilachi-1 sp,

1/4 cup water.

Method;

1.Fry the groundnuts in a dry pan and  stir well in between.
2.Allowed to cool and and peel the outer layer and kept a side.
3.Take a pan  add jaggery and little(1/4 cup )water and make in to syrup on low flame.
4.Add sugar and some ghee and make thick sugar.
5.Add the ground nuts and stir well  and add ghee and add ilachi and switch off the stove.
6.Take them in  a ghee greased plate.
7.Allowed to cool for some time ,or keep in refregirator.
8.Cut them in to small pieces of your favourite shape.

Brinjal Hand Made Chutney (Andhra Special)

Brinjal roti  pachadi;

Ingredients;

Brinjal big -1 ,
green chillies-6,
tamarind-2  sp,
salt,
Grill or stove.
oil

Ingredients for popu;

Oil,
mustered seeds,
red chillies-2,curry leaves-handful,
jeera-1 sp.

Method;

1. Take brinjal and fry directly on flame ,while cooking turn the brinjal all sides till properly cooked.

2.After  cooling open the brinjal  and cool for 5 mints ,and peel the outer layer.

2.Fry greenchillies in a pan and kept a side.

3.Take   Brinjal and tamarind and greenchillies and grind well.

4.Popu withpopu ingredients.

5.Eat with rice .

How to make Utappam

Utappam (vegetable)

Ingredients for dosa dough;

2 cups of urad dal,

4 cups of rice ,

1 tsp cumin,

2 tsp cooked rice , salt,oil for spread.

Ingredients  for  making utappam;

Tomato chopped,

Onion chopped,

Chilly chopped,

Carrot and coriander leaves,ginger chopped.

 

Method:

1. Soak urad dal and rice and cumin  and allowed to soak 6 to 7 hours.

How to Make Chicken 85 (Andhra Style)

Chicken 85

Ingredients;

Chicken pieces  ½ k.g.,

Eggs-2,

Coriander powder-1 sp,

Tasting salt- 1 sp,

Red color- pinch,

Gongura pulusu

Gongura  pulusu;

Ingredients;

Gongura  leaves-2 cups,

Tomatoes-2,

green chilly-2,

Redchilly powder-1 sp.

termeric powder-1,

Salt,

oil-2 sp,

onion -1,

Water-1 cup.

Coriander and curry leaves.

Method;

1.Pick the gongura leaves and  wash thoroughly  and kept a side .

2.Take a pan and add oil and  and add onion pieces and green chilly and saute for 1 min.

3.Add gongura leaves and fry for 1 min,and add tomato pieces , close the lid.

4.Add red chilly powder and turmeric powder and add 1 cup of water and close the lid.

5.Cook for 5 mins,until the curry was well cooked and and  add curry leaves and coriander.

6.Smash with spoon and make like gravy curry.

7.This was very tasty with rice,and side dish with biryani.

8.Try this recipe with pulihora.

Bitter guard fry;

Bitter guard fry;

Ingredients;

Bitterguard-5,

Onion-1,

Green chilly-1,

Redchilly -1 sp,

Turmeric powder-1 sp,

Salt,

Oil 2 tb sp,

Mustered seeds-1 sp,

Garlic cloves-2 ,

red chilly- 2.

Method.

1.Take bitter guard and peel and wash with turmeric powder and kept a side.

2.Cut the bitter guard in round circles  and wash with salt & turmeric powder,and kept a side.

3.Take a pan add oil and crackle the the mustered and add red chilly pieces and add onion pieces and saute for 1 min.

4.Add green chillies and add bitter guard pieces  and place the lid.

5.Saute for 5 mins then add red chilly powder and salt and stir well and fry  for 5 mins.

6.Garnish with curry leaves .

Chickencutlets;

Chickencutlets;

Ingredients;

Chicken khaima-1/2 k.g.

Mint-,coriander leaves –handful,

Corn flour – 2 sp,

Redchilly powder,-1 sp,

turmeric-1 sp,Chekka lavanga- powder-1 sp,

tomato sauce,

Chilly sauce,

Meat masala-1 sp.

Method;

1.Take chicken in that add mint ,coriander ,ginger paste ,corn flour,salt,red chilly powder ,  and mix well and kept a side.

2.Marinate for 1 hour.

3.Add masala powder  and make rounds and kept a side.

4.Take kadai  and heat oil and deep fry the balls until well cooked.

5.Take them in to paper napkin plate   for  2 mins.

6.Serve hot with tomato sauce,and chilly sauce.

Chicken fry

Chicken fry;

Ingredients;

Chicken  pieces-1 cup,

Green chilly-2,

red chilly powder-2 sp,

turmeric powder-1 sp,

Garam masala-2 sp,

salt.

Curry leaves.

Oil-1/2 cup.

Method;

1.Take a pan  add  oil and heat for 1 min and add chicken pieces .

2. Fry for 2 mins and close the lid and sauté for 5 mins .

3.Add red chilly powder and turmeric powder and fry for 5 mins and add salt.

4.And add curry leaves and add masala powder and stir well for 5 mins.

5.Add curry leaves  and fry for 5 mins ,switch off when oil sqeezes out .

6.Take in to paper napkin plate and  serve with biryani or rice or snack. 

Coconut chicken curry

Coconut  chicken curry;

Ingredients;

Broiler  hen-1,

Green chilly-10,

Tomatos-2,

coconut-1,

onions-2,

Mint-1 bundle.

Garlic -2,

Ginger piece-1,

Salt tasty,

Red chilly powder-2 sps,

Garamm masala-1 sp,

Oil-3 tbsps,

Ilachi,lavanga,chekka –2,

cashew nuts-20 grms.

Coriander leave

Method;

1.Clean the hen and peel the quils  and  wash with turmeric powder and cut in big size pieces.

2.Add redchilly powder, turmeric powder  salt  and allowed to marinate for 30 mins.

3.Ginger garlic and gasagasa  and coconut pieces and grind well in a mixy and sqeeze in a cloth  and rinse the coconut masala milk and take them in to a bowl.

4.Take a pan  and heat  oil and fry ilachi ,mint  chekka, and fry for 1 min.

5.Fry cashew nuts and kept a side.

6.Add onions and green chilly  and tomatoes and fry by closing the lid.

7.Add chicken to this sauter tomato onion gravyand fry for 10 mins.

8. Add coconut masala milk and stir continuously with spoon until milk becomes thick  at this time add masala powder and stir well and close the lid .

9.Add coriander leaves and cook for  5 mins .

10.Serve hot with rice and biryani.

How to Make a Tasty Andhra Fish Curry

fish curry:

Ingredients:

Fish pieces- 2 cups.

oil-5 tb sp.

green chillies-6,

Tomato green chilly roti pachchadi

Tomato Green Chilly Roti (Hand Made Grinder) Pachchadi

Ingredients

• Tomatoes-1/4  kg,
• Green chilly—200 grms,
• Oil for fry ,
• Mustered seeds-1 sp,
• Curry leaves-2 sp,
• Salt,
• Red chilly-2 .,cumin- 1 sp.
• 2-garlic cloves,
• ginger-1 sp .

Method;

1.Fry tomatoes and green chillies in oil seperatly and kept a side.

2.Grind well in stone grinder i.e. in rolu.

Chettinad Tomato Chutney

Chettinnad tomato chutney;

Ingredients;

onion 1 slices.

2-ripe tomatoes

Coconut milk – 3 sps ,

2 green chilly,

1 dry chilly,

½ sp –cumin,

2 sp- urad dall,

2 sp –ginger,

2 sp-chana dal,

1-sp-oil.

For popu;

1-sp oil,

½ sp mustered seeds,

Pinch of hing,

Few curry leaves,

Method;

1.Heat oil in a pan add cumin ,urad dal,chana dal,red chilly,green chilly,and fry till dal turns colour,

2.Add grated tomatoes and roast for another 3 mins .

3.Remove from the fire and cool.

4.After fry tomatoes ,add  onion ,and  sauté till the moisture evaporates.turn off heat and cool.

5.Fry green chilly and mix in tomato ,onion mixture.

6.Add salt and green chilly and  grind well .

7.Take a pan add 1 sp oil and crackle the mustered ,add cumin,red chilly and curry leaves and garlic cloves and add  ground coconut  chutney.

8.Serve with tiffins like dosa ,idly.

Tasty Kobbari tomato Combination Chutney

How to Make Kobbari tomato chutney

Ingredients;

3-ripe tomatoes,

¼-cup- grated coconut,

2 green chilly,

1 dry chilly,

½ sp –cumin,2 sp- urad dall,

2 sp-chana dal,1-sp-oil.

For popu;

1-sp oil,

½ sp mustered seeds,

Pinch of hing,

Few curry leaves,

Method:

1.Heat oil in a pan add cumin ,urad dal,chana dal,red chilly,green chilly,and fry till dal turns colour,

2.Add grated coconut and roast for another 3 mins .

Beetroot halwa.

Beetroot   halwa.

Ingredients;

½  CUP – 1 CUP GHEE.

2 cups grinded beetroot paste.

6-8 cardamom (elachi)

2 tbsp almonds,

3 cashew nut,

1 cup low fat milk,

1 ¼ cup sugar  as your taste.

Method.

1.heat ½  cup of ghee in a cooking vessel  and add the beet root paste then fry  them till  the  beetroot raw  smell  disappears.

2..grind elachi, almons cashew  nuts  in a fine paste and  fry  some almonds and cashewsin   ghee and kept a side.

4.Boil the milk and sugar and keep stiring itll it blends in to the milk.(milk is optional ,).

5.Let it simmer  until it will become thick   paste  and garnish with the toasted almonds and cashew nuts.

6.Serve warm or cool ,it tastes good in warm and cold conditions.

Papad vegetable pockets;

Papad  vegetable  pockets;

Ingredients;

2-cups potato;s boiled and mashed ,
1  cup- green chilly,
1 carrot grated,

1 sp- ginger grated,
2-sp coriander crushed,
salt,red chilly powder-1 sp,
1-sp garam masala.
10 papads
1 onion sliced,2 green chilly crushed,

water .

oil-2 sp.and for deep fry.

Method;

1.Boil potatoes and mashed in that add all vegetable pieces and red chilly,salt ,garam masala,and mix well .

2.Take papads and immerse and soak them in water for 5 mins until they get wet.

3.Take a pan heat  oil for deep fry.

4.Take wet papad and place potato vegetable mashed ball and fold the papad by closing  all the  sides of the papads.

5.Deep fry the potato vegetable pockets until they become brown clolor.

6.Take them in to paper napkin.

7.Serve hot. with tomato sauce.

Bindi pulusu;Ladies finger juicy curry.

Bindi pulusu;Ladies finger juicy curry.

Ingredients;

Bendi (ladies finger) pieces-cut in 10 c.m. size ,
1-cup onion pieces (big size),

5- green chilli small pieces,
1-lemon size tamarind and make juice with 1 cup of water.
hand full of curry and coriander leaves,
salt ,
2 sp -red chilly powder,
1 sp -turmeric powder,
3- cups of water.
2 sp oil.
2-tomatoes,

http://attammahut.blogspot.com/2013/03/ice-cream-sticks-flower-vase.html Method;

1. Take a pan and heat oil and add onion and greenchilly pieces and fry for 2 mins.

2.Add bendi pieces and tomato pieces and close the lid and saute for  5 mins .

3.Add red chilly powder and turmeric  and  stir add  3 cups water and cook for 5 mins.

4.Add tamarind juice and cook for 5 mins add salt and close the lid add curry leaves .

5.Garnish with coriander leaves .

6.Serve with rice.

Methi parota (Methi roti)

Methi  parota (Methi  roti)

Ingredients;

 1-cup methi  paste(boiled),

1-cup wheat flour,

Salt ,

1 -sp oil

Method;

1.Take crushed methi leaves in a bowl add little water and boil for 5 mins ,take in to a mixer and make a smooth paste and kept a side.

2.Take this in to wheat flour  add salt and oil and mix well with hand and make a smooth dough and cover the dough with wet cloth .

3.kept a side for ½ hour.4.Take small dough balls of lemon size and flat like chapaties  and fry in tawa by adding some oil or ghee .

4.You can also fry them on direct flame like tandoori roti .

5.Serve hot with mixed vegetable curry .6.This is preferable dish for weight loss .

Aoo ,Kabuli chena masala curry;

Aoo ,Kabuli chena masala curry;

Ingredients; 

2 cups boiled  potato cubes ,
1 cup-cooked kabuli chena,
chekka ,lavanga,,-each 2.

biryani leaf-2,
1/2 - cup onion pieces,
2 green chiily slices,
1 sp- ginger  garlic paste,
1-curry leaf,
2 sp-red chilly powder,
1/2 sp- turmeric powder,
1 sp -garam masala,
salt tasty,
coriander  leaves,
1- tomato pieces.

Ingredients for popu;

1 sp- mustered seeds,2 garlic cloves,
2 red chillies,
1 cumin,
1 sp gingergarlic paste ,1 sp -currry leaves,;

Method,

1. Boil potatoes and cut in to cubes  and kept a side.
2.Boil kabuli chena and kept a side
3.Take a non stick pan and heat 4 sp of oil and add masala  fry for 1 min add bay leaf and then add  popu ingredients  fry for 2 mins.
4.Add ginger garlic paste  fry for 2 mins .
5,Add onions and chilly pieces fry for 1 min  add tomato pieces and saute them by closing the lid.
6.Add garam masala and stir and add curry leaves and coriander leaves and close the lid.
7.Add potato cubes and stir and add boiled chena and close the lid .
8.Stir  for 2 mins and garnish with coriander leaves .
9.Serve hot with roce and roti.

Dood peda;

Dood peda;

Ingredients;

 

3 sp -butter,
1/2- cup sugar powder.
1 cup--milk powder,
1/2-  cup -condenced milk,
1-cups  milk.
1 sp ilachi powder .
1/2  -cup badam ,

Method;

1. Take butter in a pan  and add milk powder and fry for 2 min add milk and stir well with spoon,

2.After dissolve the milk add condenced milk and stir well add sugar powder and stir well until  the  milk got in to a thick paste ,

3.add ilachi  and remove from flame .

4.Take small piece of dough and roll like laddu or ball.

5.Garnish with badam .

6.Yami yami dooth peda is ready.

chicken parota;

chicken  parota;

Ingredients;

2 cups –wheat flour,

salt,

water,

1-tsp oil,

1 onion chopped,

2 tsp coriander leaves,

2 green chillies,

1/2 sp garam masala ,

1/4 sp ginger garlic paste,

¼ kg chicken (keema), cooked long time with redchilly powder and salt ,and pinch of garam masalathen  mashed.

curd,

Method;

1.Mix 2 cups of wheat flour in to a dough with salt and 1 tsp oil and make a soft dough and kept a side for 20 mints ,

2.Fry all the curry ingredients and kept a side .mash the chicken  and add to the curry add masala to it ,it smells very  spicy.

3.take small ball of dough and flet like chapaties and keep small ball of mashed curry on it ,remember chapaties are so thick not thin consistency.

4.Close the dough around and  potato ball with your fingers.5.Roll out the parattas a little thicker.

6.Fry on tawa smearing ghee  on it .

7.Serve hot with curd ,or curry

 8.It can be easy with roti maker  also place the potato filled chapattis on roti maker and allowed to  fry by smearing the ghee on it both side ‘s.

9.Cooking on roti maker can be done by 10 mints.