Capsicum Chutney

Ingredients:
Capsicum : 2 ( Diced )
Onion : 2 ( Diced )
Green Chillies : 5 (slit)
Oil: 4tsp
Tamarind Pulp ( think ) : 1 tsp
Garlic : 1/4tsp finely chopped
Curry leaves : 5-7
Jeera + Ra i + Sai pappu : 1/4tsp
1 Dried Red Chilli
Heengh : Pinch

Preparation:
-> Take a kadai and add 2tsp oil
-> Add slit green chillies and fry it and keep aside
-> Now add diced Capsicum and Onion
-> Close the lid and cook till capsicum becomes soft
-> Now add fried green chillies and cooked capsicum,onion, Salt, Tamarind pulp and grind to paste.
-> Now take 2tsp oil in the tadka pan and add Jeera + Rai + Sai pappu + 1 dry red chilli + curry leaves + pinch heengh + chopped garlic and  fry them.
-> Now add the tadka in the Capsicum chutney.

Serve Hot / Cold
Best combination for Chapati / Rice.

Baby Corn Curry

Ingredients:

12 baby corn cut to long halves

1 tsp chopped garlic

1 cup finely chopped onion

1 ½ cup finely chopped tomatoes

1 tsp finely chopped green chilly

2 cup milk

1 cup water

1/2 cup tamarind water

1 tsp cumin seeds

1 tsp mustard seeds

Spices:

1 ½ tsp red chilly powder

½ tsp Haldi

2 tsp coriander powder

Salt to taste

1 tsp garam masala

1/2 cup finely chopped coriander leaves

1 tsp grated cheese

1/2 cup mustard oil

Preparation:

-> Take a bowl and add baby corn + pinch of salt + turmeric powder + 1/2 tsp mustard oil.

-> Mix and leave it to marinate for 20-30 minutes

-> Add 1/2 tsp oil on a non stick pan and add marinated baby corn

-> saute till golden in color.

-> Heat remaining mustard oil in a wok,add chopped garlic,saute for 1 minute. 

-> Add cumin seeds and mustard seeds on side of wok.

-> Stir and add chopped onions and green chillies.

-> Add 1/2 tsp red chilly powder.

-> Cook till golden in color.

-> Add all spices and salt followed by tomatoes

-> Saute till oil comes out

-> Add few chopped coriander leaves.

-> Add milk with continuous stirring followed by marinated baby corn , 1/2 cup tamarind water and 1 cup water.

-> Cook for 15 minutes on simmer with closed lid and cook it

-> Remove from heat and add chopped coriander and grated cheese

-> Best combination for Rice or Roti

CAPSICUM MASALA

Ingredients:

2 big Capsicum - Diced to medium size

1 medium onion ( Diced to medium size )

¾ cup shredded coconut

1 Tbsp. tamarind paste

Coriander leaves – 1stp finely chopped

1 tsp. Mustard seeds

Heengh - 1 pinch

Salt as needed

Oil as needed

Ingredients to roast:

Sai pappu - 1 tsp

½ tsp. coriander seeds

1/4 tsp. Fenugreek seeds

½ tsp. sesame seeds

¼ cup peanuts

 3-4 red chilies

-> Roast all items in little amount of oil and keep aside

Preparation:

-> Grind : Coconut + red chillies + tamarind paste + salt & water

->  Now add roasted ingredients and grind it to a smooth paste.

-> Add little amount of water ( Paste should be thick )

-> Add oil in a pan

-> Add mustard seeds + heengh + Diced Onions and saute it

-> Add diced Capsicum and fry it

-> Once the capsicum is cooked add the grind paste and mix well

-> Add 3 tsp of water

-> Add salt + Jaggery

-> Close the lid and cook it in low flame

- > Finally add finely chopped coriander leaves

Best combination for Rice or Roti

Serve Hot

Hyderabadi Veg Biryani - Method1

Ingredients:
Basmati rice – 1 cup
Thick curd – 1 cup
Water – 1 cup
Diced vegetables – 2 cups (Potatoes, Carrots, Green Peas, French Beans, Cauliflower)
Butter – 2 tbsp
Ginger garlic paste – 1 tsp.
Salt – as required
Lemon – 1
Chopped Mint leaves – 1 ½ tbsp
Chopped Coriander leaves – 1 tbsp

Paste:
Cashew nuts – 1 tbsp
Green chilies – 8
Cinnamon – 1 inch piece
Cloves – 2
Cardamoms – 2
-> Fry all above in 1/2 tsp oil along with a 2 tsp finely chopped coriander leaves.

Preparation:
-> Wash and soak Basmati rice for 10 minutes. Drain water and fry for two minutes in 1/2 tsp. of butter.
-> Heat pressure cooker, add oil.
-> Add ginger garlic paste and saute it.
-> Now add diced vegetables.
-> Fry in medium flame till vegetables are tender.
-> Add ground masala paste and fry till raw smell goes.
-> Beat curd and add it along with one cup of water.
-> When it starts boiling add rice and salt, cover lid and reduce flame completely.
-> Keep the weight as soon as the lid is closed.
-> Cook for 10 minutes. Remove from fire.
-> Squeeze lemon juice and add cut mint leaves and coriander leaves.

Serve Hot

Pudina Paratha

Ingredients:
Wheat Flour - 500 gms
Mint Leaves - 2 cups finely chopped
Oil -6 tbsp
Salt to taste

Preparation:
1. Heat a pan over medium flame.
2. Dry roast the mint leaves and then grind them to a fine powder.
3. Mix this with the wheat flour and add salt.
4. Add enough water to make a soft dough.
5. Cover and keep aside for 15 minutes.
6. Prepare medium sized balls of the dough and roll them out into medium sized parathas.
7. Heat a tawa over medium flame. 
8. Apply a little oil.
9. Cook the parathas till golden brown on both sides, adding a little oil around the edges.

Serve Hot

Fried Onion Rings

Ingredients: 

Onions - 6 Large ( Peeled sliced into thin rounds, separated into individual rings )
Maida - 1 cup
Rice Flour - 2 tbsp
Corn Flour - 1/2 cup
Besan - 1/2 cup
Green Chillies - 2
Ginger - 1 tsp
Garlic - 2 cloves
Salt to taste
Baking Soda  - 1/4tsp
Oil for deep fry

Preparation:
-> Sprinkle salt on the onions and keep aside for 20 to 30 minutes.
-> Add them to a bowl of ice water and keep it in the fridge for 30 minutes.
-> Green chillies + Garlic + Ginger. Grind them to a smooth paste
-> Mix the Maida + Rice flour + Corn flour + Besan.
-> Add 1/4tsp Baking Soda
-> Add enough water and salt to make a thick batter. ( Ensure the batter is not too thick.)
-> Keep the batter aside for 15-20min.
-> Drain excess water from the onion rings and pat dry.
-> Heat oil.
-> Dip the onion rings in the batter and fry till light brown
->  Remove and drain excess oil.

Serve Hot

Stuffed Rice Fritters

Ingredients:
Left over cooked Rice - 1 cup
Salt to taste
Black pepper powder - 3 Pinch
Maida - 1 tablespoon
Milk - 1 tablespoon
Bread crumbs - 1 cup
Processed cheese - 100 gram
Onion - 1 ( finely chopped )
Oil for deep-frying

Preparation:
-> Take a big bowl

-> Add the salt, black pepper powder, maida and milk to the left over rice.

-> Mix well.

-> Add the fresh bread crumbs and mix well.

-> Set aside in the refrigerator to chill for atleast an hour.

-> Prepare the above mixture into balls placing the Cheese cube in the middle.

-> For few rice balls, insert the filling of chopped onions.

-> Deep fry the cheese stuffed fritters and onion stuffed fritters till golden and crisp.

Serve hot with Red chilli sauce or Tomato ketchup.

Methi Dal

 Ingredients:

1 cup Toor Dal

1 tsp Jeera

1 tsp Chopped Garlic

1 tsp green chillies finely chopped

1/2 tsp chilli powder

2 tsp tamarind juice

salt to taste

1/2 cup chopped methi leaves   

1/4 cup chopped onions

1 tsp chopped ginger   

1/4 cup chopped tomatoes

Pinch Haldi

2 tsp Oil  

 

Preparation:

-> Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.

-> Add onions, garlic, ginger and green chillies and cook till the onions are translucent.

-> Add the methi leaves and sauté for 2 minutes. 

-> Add the tomatoes, chilli powder and turmeric powder and cook for 3 - 4 minutes.

-> Add the cooked dal and salt

-> Cook for 4 to 5 minutes.

-> Add 2tsp thick Tamarind juice & mix well.

 

 Note: Best combination for Rice/Roti/Paratha.

 

 

   

 

Stuffed Makai Palak Paratha

 

Ingredients:

Dough:

• 1 cup maize flour (makai ka atta)
• 1/4 cup finely chopped Palak
• 1 tsp finely chopped green chillies
• 2 tsp oil
• salt to taste
• 1/2 tsp oil for kneading

Combine all ingredients together in a bowl and knead into a soft dough using enough water. Keep aside for 1-2 hours. Add oil and Knead again.

Stuffing:

• 1/2 cup grated paneer
• 1/4 cup boiled and crushed green peas
• 1/4 cup finely chopped coriander
• salt to taste

Mix them in a bowl.

Additional Ingredients:

Oil for frying the parathas

Desi Ghee

Atta : For dusting while rolling the dough

Preparation:

-> Take dough and divide into 4 equal portions and roll it.

-> Take one Dough spread roll and add the Stuffing in the middle and fold the edges over the stuffing to bring the square shape.

-> Press slightly to seal the and flatten the dough and roll it again adding atta.

-> Fry the Paratha both sides using little amount of oil and bring to golden brown colour.

Serve hot adding 1/2sp of desi ghee both the sides.

 

 

 

 

 

 

 

 

 

 

Chinese Fried Rice

Ingredients

Basmati rice – 1 cup boiled ( Add 1sp oil & salt while cooking )
Carrots -1 ( Cut into Small pieces )
Beans – 5 ( Cut into Small pieces )
Cauliflower – 1/4cup small florets
Cabbage -100 gms (Chop like Julians)
Capsicum -1 Medium Sized (Chop like Julians)
Green Peas – 1/4 cup (Boiled)
Ajinomoto – 1/4 tsp.
White pepper powder – ½ tsp
Salt – as required
Caramelized sugar syrup – 1 tbsp
Soya Sauce -2 tsp
Oil – 3 tbsp

Vinegar Chillies:
Long variety green chilies – 4 (cut into thin round pieces)
Plain vinegar – ½ cup
Salt – 1 tsp.
Soya Sauce – 1 tbsp


Preparation:

-> Heat oil in a broad frying pan  or Vok and fry carrots, capsicum, Green Peas and cabbage.

-> While frying vegetables add half of the Aji-no-moto.

-> Fry in a high flame till the vegetables become tender.

-> Add cooked rice, salt, pepper and caramel sugar.

-> Sprinkle soya sauce and fry on a high flame till rice is fried well.

-> Serve hot with vinegar chilies.

Garlic Spread - Crispy Dosa

Ingredients:

Garlic - 2 whole pods
Urad Dal - 2 tsp
Red Chili - 4
Oil - 1 tsp
Salt to taste

Dosa Batter

 Garlic Spread Preparation:

-> Soak the garlic in water for 5 mins, peel the skin.

-> Heat a non stick pan with 1 tsp oil. 

-> Chop the garlic and saute in hot oil Simmer for 5 -7 mins ( keep stirring in intervals). 

-> Roast till the garlic turns soft or brown. Remove to a plate.

->  Add urad dal to the pan, no need to add oil. Saute well. When the Urad dal starts browning, you can remove to the same plate.

-> Then add dry red chilies. Quickly saute in hot pan, if you notice there is no need to add oil for this also. Once it's browned on all sides, remove and allow it to cool.

-> Once all the ingredients reach room temperature, take them in a blender and add salt and blend to a smooth paste. 

Note: If the mixer you use is not small enough to blend this to a smooth paste, you can add little oil to aid it.

Process:

-> Take Dosa batter  and spread it in a Tawa/Pan. 

-> When the dosa is cooked on both sides, spread 1 tsp of this spread on top and roll the dosa.

Serve Hot. 

Red Velvet Cupcake

Ingredients
2 1/2 cups cake flour 
2 tsp unsweetened Cocoa powder
1 tsp salt
1 1/2 cup sugar
1 1/2 cup vegetable oil
2 eggs ( Room temperature )
1/2 tsp red gel-paste food color
1 tsp vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar
Cream Cheese / Hung Curd

( Teaspoon = Tsp )



Process:

1) Preheat oven to 350 degrees.

2) Whisk : Cake flour, Cocoa Powder and salt. Whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated.

3) Mix in food color and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed ( Electronic beater) 10 seconds.

4) Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

5) Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

6) Now top the cupcakes with Creme Cheese / Hung Curd using piping bag.

Caramel Custard

Milk : 500ml
Eggs: 3
Vanilla Essence : 1/2sp
Sugar : 6Tsp

Process :

-> Boil Milk to Luke warm stage
-> Add 4Tsp Sugar and stir it.
-> Beat 3 eggs in separate bowl and pour in Milk
-> Stir it again
-> Add Vanilla Essence
-> Now filter it in another bowl ( If any egg lumps are formed they can be easily removed ).
-> Add 250ml water in the Rice cooker
->  Now place the Bowl of Milk & Egg mixture and close it with a lid
-> Cook for 25-30min


Caramelizing

-> Take a pan and add 2Tsp sugar and add 1Tsp water and heat it.
-> Sugar melts and caramelizes.


Serving:

Now take the Cooked Milk and Egg mixture and plate it carefully and add the Caramelize over it and Serve.

Smokey saucy Chikpeas With Spinach

Bharwa Bhindi Gharwala

Sweet and Sour Cauliflower

Momos

Mini Bell Pepper Quenches

Potato Sevian Kachori

Potato Peas Pulav

Potato Onion Soup

Potato Mixture

Potato Green Khurma

Potato Basket

Brinjal Bajji

Bombay Rava Biscuits

Biscuits

Sweet Poori

Laddu

Mixed Veg Pickle

Mirchi Ground Nut Pickle

Mutton Pickle

Dondakaaya Pickle

Cauliflower Pickle

Pongali

Gongoora Specials

Dondakaaya Ullikaaram Curry

Dondakaaya Sweet Curry

Dondakaaya Roti Pachadi

Dondakaaya Pakodi Fry

Dondakaaya Mukkala Pachadi

Dondakaaya Curd Pickle

Vegetable Utappam

Sessame Cookies

Coconut Cookies