WATER MELON JUICE WITH CURD AND GINGER

Ingredients

• watermelon - 2 cups
• ginger(chopped) - 1 tsp
• yoghurt - ½ cup 
• sugar - 2 tsp

MAKING

• Take watermelon,ginger, yoghurt, sugar in a mixer and blend it.
• Add ice cubes to it and blend it again.

GUTTHI VANKAYA CURRY(BRINJAL)

INGREDIENTS:

• Brinjal – 6
• Onion – 2
• Tomato – 2
• Ground nut – 3 tsp.
• Coriander seeds – 2 tsp.
• Cumin seeds – 2 tsps.
• Poppy seeds – 1 tsp.
• Coconut (grind it finely) – 3 tsp
• Red chili powder – 2 tsp
• Turmeric - ½ tsp
• Salt (to taste)
• Ginger-garlic paste – 1 tsp
• Cinnamon – 1 inch
• Cloves – 4 
• Cardamom – 2
• Oil – 4 tsp
• Tamarind (lemon size)

PROCEDURE

• Roast the ground nut seeds in hot oil.
• Fry cumin, cinnamon stick, cloves, cardamom, poppy seeds, coriander seeds and grint it well.
• Add coconut powder, red chilli powder, turmeric, onion, tomato, salt to it and make a fine paste.
• Make slits to brinjal on four sides and fill the paste inside the brinjal.
• Now heat the oil in a pan, add remaining onions, ginger-garlic paste to it and fry it till the onions turn into golden brown.
• Spoon the brinjal one by one and remaining paste to it and fry it for some time.
• Add tamarind juice and cover it with a lid, allow it cook for about 20 minutes.
• Now turn off the stove, serve gutti vankaya curry with rice.

VEGETABLE BIRYANI

INGREDIENTS

• Potato – 2
• Carrot – 1
• Cauliflower – 1 cup
• Beans – 1 cup
• Tomato – 1
• Capsicum – 1
• Basmati rice – 1 ½ cup
• Oil – 10 tsp
• Onion – 2
• Cardamom – 3
• Turmeric – 1 tsp
• Curry leaves (few)
• Cinnamon – 1  ½ inch piece
• Salt
• Green  chillies – 4
• Lemon juice – 1tsp
• Mint and coriander leaves – ½ cup

MASALA PASTE:

• Poppy seeds – 1 tsp
• Coriander seeds – 2 tsps
• Fennel – 2 tsps
• Dry chillies – 4
• Dry coconut – 4 tsp
• Garlic – 10 or 12
• Zinger – 1 inch piece
• Cumin seeds – 1 tsp

PROCEDURE

• Heat 2 spoons of oil in a pan; add poppy seeds, coriander seeds, fennel, dry chillies, coconut and cumin, and fry till the coconut pieces turn into brown.
• Add ginger and garlic to it, grind well and make a paste by adding some water.
• Now fry the cinnamon, cloves, cardamom, onions. Add turmeric and sauté well.
• Add potato, cauliflower, carrot, beans, curry leaves.
• Cover the pan with a lid and allow it cook for 10 minutes.
• After that add masala paste, fry it well.
• Now add tomato, capsicum and garam masala, fry it for some time.
• Add 3 cups of hot water and rice to it.
• Cover the vessel with a lid and cook for about 20 minutes.
• Finally add lemon juice, mint and coriander leaves to it.
• Now tasty vegetable biryani is ready to serve.

CAPSICUM MASALA RICE

INGREDIENTS

• Capsicum – 1
• Cooked rice – 2 cups
• Butter – 1tsp
• Oil – 2 tsp
• Musterd seeds – ¼ tsp
• Cumuin seeds - ¼ tsp
• Dry chllies – 2
• Onions – 2
• Ginger-garlic taste – 1tsp
• Green chillies – 2
• Tomato – 1
• Turmeric - ¼ tsp
• Coriander
• Salt

MASALA POWDER INGREDIENTS:

•  Red chilli powder - ½ tsp
•  Cinnamon – 1
•  Cloves – 2
• Cumin seeds - ½ tsp
• Coriander seeds – 1tsp
• Groundnut – 1 tsp

Procedure

• Prepare masala powder with roasted ingredients of cinnamon, cloves, cumin seeds, coriander seeds, ground nut.
• Fry the mustard, cumin, dry chillies, curry leaves with oil.
• Add onions to it and fry it till the onions turn in to golden brown.
• Add ginger-garlic till the aroma will come.
• Add tomato and chillies, red chilli powder to it, cook for about 5 minutes.
• Add capsicum, turmeric and fry it properly.
• If it will be thick, add rice, masala powder sauté it well for some time.
• Finally sprinkle some coriander leaves on it.

VEGETABLE MILLET MEAL

INGREDIENTS:

• Fox tail millet – 1 cup
• Onions – ½ cup (finely chopped)
• Garlic – 2 pods (crushed)
• Vegetables: Potato, pumpkin, Bangalore kathirikkai – 1 cup (chopped)
• Coconut milk – 1 cup
• Olive oil  – 1 tsp.
• Hot water – 1 cup
• Mixed spices (Indian/Italian) – 1 tsp.
• Salt – to taste
• Wash the millet twice.

PROCEDURE:

• Boil the water with some coconut milk and add millet, allow it for cook. If it is not cooked properly add more hot water to it.
• Heat the oil in a pan and add onions, garlic.
• Sauté it properly cover it with a lid after adding vegetables, spices and allow it for cook  for about 10 minutes.
• Now mix it with the cooked millet and remaining coconut milk (if not milk) before serving.

South Indian Fish Fry

INGREDIENTS:

• Fish – 4 pieces
• Red chilly powder – 4 tsps.
• Salt
• Coriander powder – 1 ½ tsp
• Jeera powder – 1 tsp.
• Garam masala:1 1/2tsp
• Lemon juice – 2-3tsps
• Oil (for deep fry)
• Ginger-Garlic paste – 1 tsp.
• Turmeric – ½ tsp.
• Coriander leaves - ½ cup

PROCEDURE:

• Clean the fish, mix with red chilli powder, turmeric, ginger-garlic, salt, coriander powder, jeera powder, garam masala and lemon juice.
•  Marinate this for about half an hour. 
• Heat oil in a pan and place the fish pieces in to oil carefully and fry it till they turn in to brown. 
• Place fried fish pieces on blotting paper to absorb excess oil.
• Sprinkle some coriander leaves on it. Now fish fry is ready to eat.

Andhra Fish Curry

Fish curry made up of tamarind juice is easily digestible. So eating fish curry is preferable than fish fry. Add fish curry frequently to your diet and be healthy.

INGREDIENTS

• Fish – 500 gm
• Turmeric powder - ½ tsp
• Chilli powder – 3 or 3 ½ tsp
• Curry leaves – 2 springs
• Ginger-garlic paste - ¼  tsp
• Coriander powder – 3 tsp
• Green chillies – 5
• Tamarind( lemon size)
• Salt(To taste)
• Coriander - ½  bunch
• Oil – 5 tsp
• Onion – 1 (grind it as a paste)

Procedure:

• Clean the fish pieces properly.
• Add turmeric, oil (1 tsp), salt, red chilli powder and marinate this for about ½ an hour.
• Heat oil in kadai, fry onion paste and green chillis in the oil till the onion paste turn in to golden brown.
• Add ginger garlic paste, few curry leaves to it and sauté it properly till you get the aroma of ginger garlic paste a(adding of some salt avoids the sticking of ginger-garlic paste to the pan).
• Add fish pieces and sauté it.
• Pour tamarind juice and some water on the fish pieces and cover it with a lid.
• Allow it cook for about 20-30 minutes.
• Finally garnish with coriander leaves.
• Now Andhra style fish curry is ready to serve with rice.

How To Make Hyderabadi Chicken Biryani At Home

Ingredients:

400 gms whole chicken

2 cups basmati rice

4 onions sliced

2 tomatoes chopped

2 cups fresh yogurt

2 tbsp ginger-garlic paste

5-6 green chillies chopped

1 tsp red chilli powder

1/2 tsp turmeric powder

2 tsp coriander powder

1 tsp green cardamom powder

1/2 tsp garam masala powder

1/2 fresh lemon juice

A pinch of saffron

2 tbsp milk

1 cup fresh coriander leaves chopped

2 tbsp fresh mint leaves chopped

4 tbsp ghee

Vegetable oil

Salt to taste

Whole garam masala:

1 bay leaf

1 black cardamom

2-3 peppercorns

1/2 inch cinnamon stick

1/2 tsp carom seeds

2-3 cloves

1 dried red chilli

Procedure:

Clean the chicken, mix with yogurt, masala paste, salt, red chilli powder, garam masala,

coriander powder, Lemon juice and 2 tsp oil. Marinate this for about 2 hours. Heat the oil in a pan and fry the onions springs till onions turn in to brown and keep it aside. Make paste with half the fried onions, tomatoes, green chilies, ginger, garlic, mint leaves and coriander leaves, before boiling the rice soak it for about 1/2 an hour and salt , garam masala ingredients  to it. When rice cooked 3/4, drain the excess water from rice and garam masala ingredients too. Heat 2 tsp of ghee in pan and put half of marinated chicken in it. Now spread rice on the chicken as a layer and some of the fried onions, ghee too on it. Repeat this process till rice gets completed and pour the saffron which is soaked in the milk. Make a roti mix and apply it on the edges of the lid place it on the pan, press it firmly. Allow it for cooking about 20minutes on medium high. Now chicken biryani ready to serve.