Chicken Parts Roast

Ingredients

chicken parts -1/2 kg

onion-3

tomato-3

green chilly-7

garlic-12

ginger

curry leaves

coriander leaves

pepper fennel powder

garam masala

turmeric-1/4 tbsp

chilly powder-1 tbsp

coriander powder-2 tbsp

meat masala-1/2 tsp

Preparation

Heat oil in a pan, add ginger and garlic, green chilly and curry leaves, saute it until it become aromatic,then add onion and salt, saute it again, once it become transparent add tomato, mix well, then add masala powders, mix until the raw smell gone, now add chicken, mix with masala,add water then cook it for 10 minutes in medium flame, then 10 minutes in low flame. Finally add garam masala , fennel and pepper powder, curry leaves and crushed garlic, then turn off flame.

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Potato vada

Ingredients

oil

cumin-1/2 tsp

onion-1

green chilly-2

garlic and ginger

curry leaves

chilly powder

turmeric

maggi masala powder

coriander powder

cooked rice-1 cup

boiled and mashed potato-2

salt

rice flour

semolina-1 1/2 tbsp

Preparation

Heat oil in a pan, add cumin first, let it pop, then add chopped veggies one bye one, then saute it well, next add masala powders, mix it well, then turn off flame. Grind cooked rice, then add to a bowl, add mashed potato, and sauted vegetables, mix all well, add salt to taste, then rice flour to adgust thickness, mix all together, next add semolina, mix it again, apply oil your hand, then take small portion from it, make vada shape, then fry it in hot oil.

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Yam curry

Ingredients

yam-1/2 kg

salt

turmeric-1/4 tsp

water

coconut-1/2 cup

shallots-5-6

green chilly-2

curry leaves

coriander powder-1/2 tbsp

chilly powder-1/2 tbsp

turmeric-1/4 tsp

tamarind juice

oil

mustard

dry chilly

curry leaves

shallots chopped

Preparation

Take a pressure cooker, add yam pieces, turmeric, salt and water, cover the cooker and cook it for 2 whistle. Heat a pan, add coconut, curry leaves, and shallots, roast it well, then grind it into fine paste.Add tamarind juice to curry, boil it well, then add coconut paste, mix all, and boil for 5 minutes, finally, temper it with mustard,dry chilly,shallots and curry leaves.

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Hyderabadi Biriyani

Ingredients

Biryani Masala

Nutmeg – 1/2 piece

Black cardamoms – 4

cinnamon – 2 piece

Star anise -3

Green cardamom -10

cloves – 15

mace – 1 tsp

Peppercorns – 2 tsp

bay leaves -4

coriander seeds – 2 tbsp

shah jeera – 1 tbsp

fennel seeds – 1/2 tsp

Chicken Marination

Chicken – 1 1/2 kg

Onion sliced- 7 cup(fried)

Garlic – 1/2 cup

ginger – 1/2 cup

green chillies – 15

curd – 2 1/2 cup

Biryani masala – 1 1/2 tbsp

chilli powder – 1 tbsp

Coriander and mint leaves

water- 1/3 cup

Salt

oil

Rice Preparation

Basmati Rice – 7 cup

Green Cardamom – 8-10

cloves – 7

cinnamon – 4 piece

fennel seeds – 1/2 tsp

shah jeera- 1/2 tsp

coriander leaves

salt

Preparation

First process is making masala, for that, dry roast whole spices, then grind it into fine powder.

Heat oil in a pan, add sliced onion, then fry it until it become golden brown.Take chicken in a bowl, add ginger,garlic and chilly paste, masala powder 1 1/2 tbsp, chilly powder,salt, fried onion, mint leaves,and coriander leaves, marinate chicken well , then add curd too, mix it again, next add oil into it, add water, then mix it again and keep aside.

Boil water with salt, some spices and mint leaves, after boiling water add 1/2 hrs soaked rice, cook it about 60 %, then take the rice with a strainer laddle, then add the rice above the chicken in layers, pour ghee and cardamom powder in between the layers. Atlast, pour oil and ghee, then dum the biriyani for 1/2 hrs. Now tasty biriyani is ready to serve.

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Drum stick,dal curry

Ingredients

dal-1/4 cup soaked

salt

turmeric

tomato

drum stick

coconut

turmeric-1/2 tsp

chilly powder-1/2 tsp

green chilly

salt

water

coconut-1/2 cup

shallots-2

cumin-1/2 tsp

coconut oil

mustard

curry leaves

dry chilly

Preparation

Cook dal with salt and turmeric in a cooker.Put a clay pot on a stove top, add tomato,green chilly,drumstick, masala powders,salt and water, mix well, and cover the pot,then cook it well, once it cooked 50 % add dal into it, then cook it again. Grind coconut with shallots, cumin and water, then add the paste to curry, after 5 more minutes cooking turn off flame. Finally for tempering, heat oil in a pan, pop mustard, then add dry chilly and curry leaves, mix it well and pour it to the curry.

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White sauce pasta

Ingredients

water

oil-1 tbsp

salt

pasta-1 cup

butter

garlic chopped-2-3

carrot-1/2 cup

sweet corn-1/4 cup

salt

pepper powder-1/2 tsp

butter

milk-1/4 cup

maida-4 tsp

chilly flakes-1 tsp

Preparation

Boil water in a pan, add salt and oil, then let it boil,now add pasta and cook it well, after that strain it from water. Heat ghee in a pan, add garlic, saute it until raw smell gone, then add carrot and corn, saute it well, add salt and pepper, mix well and transfer it to a plate, add butter to the same pan, after melting it well add maida, mix it well, now pour milk, mix well, once it become creamy, add salt,pepper and chilly flakes, mix well, then add cooked veggies and cooked pasta, combine all well.

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Fried Milk

Ingredients

milk-2 cup

sugar-1/2 cup

corn flour-1/2 cup

bread crumbs

maida+sugar+water

Preparation

Take a pan, add sugar and corn flour, mix well, then pour milk, mix it to remove lumps, then boil it, stir it well and make thick cream, then transfer it to a container after set a butter paper, then refrigerate this for a few hrs, after that , cut it into square pieces. Prepare a maida,sugar and water mix, take milk squares and dip it in maida and coat bread crumbs, finally fry it in hot oil.

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Beef Leg soup

Ingredients

beef leg-1

pepper powder

green chilly-5-6

salt

turmeric-1 tsp

coriander -2 tsp

garam masala-3/4 tsp

Preparation

Add cleaned leg pieces to a pressure cooker, add salt,pepper and green chilly, then cook it for 3 whistle. Then turn off flame nd let it cool, after that store it in a freezer for 3 hrs, now the excess ghee is separate from the beef, remove it, then add masala powders and cook it again for 10-12 whistle. Now it is ready.

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Chicken Ularthu

Ingredients

Chicken-1 kg( cut into small pieces)

Kashmiri chilli powder-2 tbsp

Coriander powder-2 tbsp

Coconut Shaving/ Chips-1/4c

Ginger Garlic crushed-1 1/2 tbsp

Pepper powder-2 tsp( opt)

Garam masala-3/4 tsp

Salt–2 tsp or to taste

Curry leaves-few

Turmeric powder-1/2 tsp

Vinegar–2 tsp

Coconut oil-3 tbsp

Garlic crushed-10 cloves

Onion-1 sliced

Curry leaves-small handful

Chilli flakes-1 tsp

Preparation

Heat a pan, add kashmiri chilly powder and coriander powder, heat it for a minute then turn off flame. Take a big bowl, add chicken pieces, then add heated masalas, coconut pieces, ginger garlic crushed,pepper powder, garam masala, salt, curry leaves, turmeric, and vinegar, marinate chicken well.After 30 minutes, take the chicken and add to a pan, then cook it well, don’t add water. Heat oil in another pan,add crushed garlic and onion, saute it well, add salt too, cook it until it become light brown, add curry leaves and crushed pepper, mix all well, then add cooked chicken, cook until it become dry.

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Passion fruit pudding

Ingredients

passion fruit pulp-1 cup

sugar-1 cup

corn flour-6 tbsp

milk-2 cup

milk maid

butter

biscuit

Preparation

Heat a pan, add passion fruit pulp and sugar together, boil it until sugar melts completely, then pour it to a bowl, then let it cool. Pour milk to a pan, add corn flour, mix well to remove lumps, turn on flame, stir it well, add milkmaid, mix again, next add butter, then add 1/2 of passion fruit mix, combine all well, then turn off flame.Take a biscuit tray, add marie gold biscuit after dipping milk, set it as a layer, then add the milk mix, on top add pulp mix, then keep this fridge for 2 hrs, then serve it.

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Thattukada

Chicken Parts Roast

Potato vada

Yam curry

Hyderabadi Biriyani

Drum stick,dal curry

White sauce pasta

Fried Milk

Beef Leg soup

Chicken Ularthu

Passion fruit pudding

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business