Egg Dosa

Description:

Dosa is one of the Andhra favorite breakfast. Many varieties of dosa can be prepared. Egg dosa is one the healthy breakfast. It can be prepared in two different ways.

Ingredients:

Urad Dhal : ½ cup (Minapappu)
Rice : 1 Cup
Salt: As required
Egg: 1 (For each Dosa)
Chilly Powder: As required
Oil : As required

Dosa Batter Preparation:

1. Wash urad dhal and rice and soak it for 4 hrs. Grind it into thin paste.
2. Cover it and keep it aside for 3-4 hrs to ferment.
3. Add salt to taste and mix it well. Now the dosa batter is ready.

Method of Preparation (Variety 1):

1. Heat the pan.
2. Mix the dosa batter and make a round dosa on pan.
3. Add little oil on it.
4. Once the dosa is fried lightly, break the egg and spread the egg on dosa.
5. Sprinkle little salt and chilly powder on it. Once fried on one side turn on other side and fry it slightly.
6. Ready…to EAT.

Method of Preparation (Variety 2):

1. Take little dosa mix for quantity of one dosa and break the egg and add it to dosa mix and bet it.
2. Add little salt and chilly powder to the above mix and mix it.
3. Heat the pan. Make round dosa on pan.
4. Add little oil on it. Once fried on one side turn on other side and fry it slightly.
5. Ready…to EAT.

Mutton Keema Balls/ Keema Vundallu

Description:

Mutton Keema Balls/ Keema Vundallu is one of my favorite dish. This can be served as starter. It also tastes yummy with steamed rice and ghee.

Ingredients:

Mutton Keema: ½ kg
Green Chilies: 8
Ginger Garlic Paste: 1 Spoon
Tumeric: ¼ tsp
Chilli Powder : 1 Spoon
Garam Masala: 1 Spoon
Coriander Leaves : little (Kothimeera)
Salt: As required
Oil: As required for deep fry

Method of Preparation:

1. In a mixer add Green Chilies, Ginger Garlic Paste, Turmeric, Chilli Powder, Garam Masala, Coriander Leaves and Salt make it to a smooth consistency without adding water.
2. In the same mixer add drained Mutton Keema and make it to paste so it mixes equally with masala.
3. Make it as round balls.
4. Heat tava and add 1 spoon oil. Place the balls in it and cover with lid.
5. Cook it on low flame for 5 mins so the water comes out.
6. Check frequently the balls are not sticking to the tava and keep turning it around.
7. Cook it till the water comes out of it completely. Once balls get dry keep it aside.
8. In another tava add oil for deep fry.
9. Once oil is heated add the balls and fry it till the balls turn brown and cooked well.
10. Ready…to EAT.

Tips:

1. Cooked balls can be stored in refrigerator freezer. When required can be deep fried in oil.

Chicken Briyani

Description:

Chicken Briyani can be made in different procedures. This was tried something bit different with mint leaves combination. Chicken Briyani and raitha is best combination.

Ingredients:

Chicken : ½ Kg
Green Chilies : 6
Onion : 1 (Medium size)
Oil : 6 Tablespoons
Ghee: 3 Spoon
Cloves : 7 (Lavangam)
Cardamom : 7 (Elaichi / Yaalakkaya)
Cinnamon : 5 pieces (Dalchina chekka or Dalchini)
Bay Leaf: 2 (Masala Aku / Biryani aaku)
Capers : 3 (marati muggu)
Star anise: 2(Anasapuvvu)
Cashew Nuts: 25g (Jeedi pappu)
Ginger Garlic Paste : 3 Spoons
Salt : As required
Basmati Rice : ½ Kg
Biryani Masala : 1½ Spoons
Garam Masala : 2 Spoons
Chilli Powder : 1 Spoon
Mini Leaves : ½ Cup
Curd : ½ Cup
Turmeric Powder : As required
Coriander Leaves : As required

Chicken Gravy Preparation:

1. Clean and wash chicken pieces and keep aside.
2. Grind 4 Green Chilies.
3. In Chicken add Chilli powder, Salt(little), Ginger garlic paste(1½ spoons), Garam masala, Curd, Tumeric powder(little), Oil(2 tbsps), Green chilly paste and mix it.
4. And marinate for 30 mins.
5. Once marinated fully cook it in tava as gravy curry and keep aside.

Briyani Preparation:

1. Soak cleaned briyani rice in water with 1:1½ ratio for 30mins.
2. Cut Green chilies and Onions into slices and keep aside.
3. Heat oil and ghee(2Spoons) in pan, and fry Cloves, Cardamom, Cinnamon, Bay Leaf, Capers, Star anise.
4. Add Green chilies pieces, Onion slices, Cashew nuts and fry it with above items.
5. Add Ginger Garlic paste to it and fry it.
6. Add mint leaves and coriander leaves to pan and fry it very lightly.
7. Drain the Briyani rice water in separate bowl.
8. Add Briyani rice in pan and fry it for 10mins till it turns out to light brown. And make sure it is been stirred in order to not to stick to pan.
9. In electric rice cooked add the drained briyani rice water.
10. Add the fried mixture in the cooker.
11. Add salt and briyani powder and mix it.
12. Once half cooked add cooked chicken gravy and ghee on top. And make sure it not been stirred. Leave it till it gets cooked completely.
13. Before serving mix the Briyani once. Garnish with Coriander leaves.
14. Ready…to EAT.

Fish Fry

Description:

Fish fry tastes yummy with steamed white rice. Also can be served as starter.

Ingredients:

Fish : ½ Kg fish slices
Ginger Garlic paste : 2 tablespoons
Chilli powder : 1 ½ spoons
Salt : As required
Garam Masal : 2 tablespoons
Turmeric : ¼ spoon
Egg : 1
Oil : ½ kg
Coriander leaves : little (Kothimeera)

Method of Preparation:

1. Clean the fish slices.
2. Apply turmeric, salt, chilli powder, garam masal, ginger garlic paste to the fish slices.
3. Apply egg white to the slices.
4. And marinate for 30min.
5. Boil the oil in tava.
6. And fry (deep) the fish slices in boiled oil.
7. Garnish the fried fish slices with coriander leaves.
8. Ready…to EAT.

Chicken Briyani

Description:

The below recipe is purely Andhra style Chicken Briyani. Chicken Briyani and raitha is best combination.

Ingredients:

Chicken : ½ Kg
Green Chilies : 5
Onion : 1 (Big size)
Oil : 4 Tablespoons
Ghee: 1 Spoon
Cloves : 8 (Lavangam)
Cardamom : 8 (Elaichi / Yaalakkaya)
Cinnamon : 5 pieces (Dalchina chekka or Dalchini)
Bay Leaf: 4 (Masala Aku / Biryani aaku)
Capers : 4 (marati muggu)
Mace : 4(japatri)
Star anise: 4(Anasapuvvu)
Cashew Nuts: 25g (Jeedi pappu)
Ginger Garlic Paste : 2 Spoons
Salt : As required
Basmati Rice : ½ Kg
Biryani Masala : 2 Spoons
Coriander Leaves : As required

Method of Preparation:

1. Clean and wash chicken pieces and keep aside.
2. Cut green chilies and Onions into slices and keep aside.
3. Heat oil and ghee in cooker, and fry Cloves, Cardamom, Cinnamon, Bay Leaf, Capers, Mace, Star anise and Cashew Nuts.
4. Add green chilies pieces, Onion slices and fry it with above items.
5. Add Ginger Garlic paste to it and fry it.
6. Later add cleaned chicken pieces and fry it for some time.
7. Add Salt and fry it for some time.
8. Add the Biryani rice and fry a little.
9. Add enough water and mix well. (Generally we use 1:2 ratio for any rice preparation. As we already have some oil we can reduce water based on liquid already present).
10. Close the cooker and Cook till 2 whistles. Remove cooker from stove.
11. Wait till pressure reduces, open the cooker.
12. Add Biryani Masala and Coriander Leaves and mix carefully.
13. Keep cooker on stove at low frame and wait for 5 minutes.
14. Ready…to EAT.

Chicken Pickle

Description:

Spicy chicken pickle tastes yummy with steamed white rice and ghee. This can be stored for many days preferable in refrigerator for fresh taste always.

Ingredients:

Chicken : 1kg(Boneless)
Oil : 1/2Kg
Ginger Garlic paste : 300gm
Coriander Powder : 50gm
Cloves : 5gm (Lavangaye)
Cardamom : 5gm (Elaichi / Yaalakkaya)
Cinnamon : 5gm (Dalchina chekka or Dalchini)
Poppy Seeds : 25gm (Gasalu / gasagasaalu)
Salt : 125gm
Chilli Powder : 125gm
Lemon Juice : 1cup (150ml)
Turmeric Powder : 2 tablespoons

Method of Preparation:

1. Clean chicken.
2. Add 2 tablespoons of salt and 2 tablespoons of turmeric powder to chicken and mix it.
3. Boil the chicken in cooker for 5mins or for 1 whistle.
4. After chicken is boiled. Make sure no water is left in cooker. Keep in high until water gets evaporated.
5. Fry chicken in boiling oil and keep the chicken aside.
6. Grind Cardamom, Cloves, Cinnamon, Poppy Seeds.
7. Add (Coriander Powder, Cardamom, Cloves, Cinnamon, Poppy Seeds, Chilli, remaining salt) powder to the fried chicken and mix it well.
8. In the same remaining boiled oil fry ginger garlic paste.
9. Add the fried ginger garlic paste along with oil to chicken.
10. 10. After chicken gets to normal temperature add lemon juice and mix it well. After some more time check if lemon is sufficient else add some more.
11. Ready…to EAT.