Aloo Carrot Pickle

Ingredients:

3 number Carrots (Gaajar)
1 number Cauliflower (Gobhi)
1 cup Jaggery (Gur)
3/4 tsp Red Chilli Powder (Pisi Lal Mirch)
1/2 cup Salt (Namak)
1 tbsp Turmeric Powder (Pisi Haldi)
1 cup Vinegar (Sirka)

Process:

Cut the carrots lengthwise into four, or six (if they are very thick). Cut lengths into 1 ½ inch stubs. Set aside.

Separate the cauliflower florets. Break to halves if they are very big. They should match the size of the carrot pieces.

Add in the red chilli powder, salt and turmeric powder. Toss well. Transfer to a clean dry bowl, Keep in the sun for 4 days.

Heat vinegar in a pan until it gets warm. Add in the jaggery and stir. Heat until the vinegar is very hot, and the jaggery has melted. Cool to room temperature. Add to the sunned vegetables.

Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 6 days.

After 6 days mix well with a spoon.

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Hyderabadi Pucci Biryani

Ingredients: Basmathi 400 Gms Chicken 1 kg (Cut into 8 Pieces) Onions (sliced) 100 Gms Onions (chopped) 100 Gms 50 Gms Ginger paste 5 Gms Garlic Paste 5 Gms Pepper corns (crushed) 5 Gms Mint leaves (chopped) 2 springs Saffron a pinch Milk 2 tbsp Cardamom 4 Cinnamon 1" piece Cloves 4 Shajeera ½ tsp ghee 100 gms lime 1 large Salt to taste Tomatoes 2 Garam masala Powder 5 Gms Red chilli powder 5 Gms

Directions:

Clean the chicken and marinate it with yogurt, garam masala powder, 1/3 of the chopped onions, ½ tspn ginger & garlic paste, crushed peppercorns, lime juice and ½ tspn of salt, for 90 Mins.

Clean and soak rice separately for 30 mins. Boil 1 liter of water in a pan.

Add one clove, one cardamom and ½ the cinnamon to the boiling water. Add the soaked rice and allow to boil for a few mins. Once the rice is half done add 1 tspn oil and salt. Drain and keep aside.

In a thick-bottomed cooking vessel with a narrow neck, heat ½ the ghee. Add shahjeera and the cardamom, cinnamon and cloves, sauté for a minute.

Add rest of the chopped onions, sauté, then add the ginger and garlic paste.

Add the chopped tomatoes and the red chilli powder, sauté till it is slightly cooked. Then add the marinated chicken without the marinade. Stir-fry for a minute.

Add the marinade and cook till the gravy leaves the side of the container. Adjust the seasoning.

Remove half the curry from the vessel; spread half the cooked rice over the curry in the vessel, garnish with chopped mint leaves and deep fried onion slices.

Place the second layer of curry over the rice and spread the remaining rice over it. Garnish with mint leaves and deep-fried onion slices. Pour ghee on the edges of the layered biryani so that seeps inside.

Seal the container with dough so that the steam does not come out. Cook on low flame for 10-15 minutes. An alternative method is that a griddle is put on the flame and the biryani container over it with a weight on top. Or the container can be put in an oven and baked for 10-15 mins on medium heat.

Break the seal just before serving. Biryani serving must have both the layers of rice and curry. Serve with raitha.

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Semiya Payasam

Ingredients :

• Vermicelli - 1 cup
• Cashew nuts - handful
• Raisins - handful
• Water - ³/₄cup
• Sugar - a cup
• Saffron - a pinch
• Milk - 4 cups
• Cardamom - two or three pods

Method of preparation :

Heat ghee and fry the vermicelli ( broken into one inch pieces) till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Note: Vermicelli can be cooked in milk instead of water. In that case, more milk should be taken.

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Hydrabadi Biryani

Ingredients
Basmathi rice-1 cup.
Fresh thick curds-1 cup.
Water-1 cup.
Mixed diced vegetables (potatoes, carrots, peas) - 2 cups.
Oil-2 1/2 tbsp.
Ginger-garlic paste-1 tsp.
Onions-2 cut lengthwise.
Peeled garlic-6 flakes.
Salt-as required.
Lemon-1.
Finely cut mint leaves-1 1/2 tbsp.
Cut coriander leaves-1 tbsp.

Masala Paste
Cashewnuts-1 tbsp.
Small onions-7.
Ginger-1/2 inch piece.
Cinnamon-1 inch piece.
Cloves-2.
Cardamoms-2
Coriander leaves

Method
For masal paste fry the all the ingredients in 2 tbsp oil & grind with a bunch of coriander leaves.
Wash soaked rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee.
Heat pressure cooker, add oil & fry garlic & onion pieces.
Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender.
Add ground masala paste & fry till smell goes.
Beat curds & add it along with 1 cup of water.
When it starts boiling add rice & salt, cover lid & cook on a low flame.
Keep the weight as soon as the lid is closed.
Remove from fire after 2 whistles.
Squeeze lemon juice & add cut mint leaves & coriander leaves.
Mix well.

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Lime pickle

Ingredients

Fresh large Lime - 6 nos
Sesame Oil (Ellu Enna) - 1/4 cup
Red chilly powder - 4 tsp
Fenugreek seeds(Uluva) - 2 tsp
Mustard seeds - 2 tsp
Asafoetida(Kayam) - 1/4 tsp
Salt - As reqd

Preparation Method
1)Cut the lime into medium pieces. Do not discard the juice, while cutting.

2)Add salt, red chilly powder and asafoetida and mix well.

3)Next day, add 1/4 cup of sesame oil and leave it aside.

4)Next day, season it by adding mustard seeds to 4 spoons of oil followed by fenugreek seeds and asafoetida.

5)Add this to the pickle and mix well.

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andhra recipe ( Dosakaya curry

Ingredients:
dosakaya(cucumber): 250gms
tomotos: 3
onion: 1
chillies: 2
salt: 1 tsp

turmaric powder: 1/4 tsp
red chilli powder: 1 tsp
coriander leaves
for popu:
oil: 2 tsp
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
chann dal: 1/2 tsp
curry leaves for taste: few

Method:

Heat oil in a pan. Add chana dal, urud dal, cumin seeds, mustard seeds. Wait to splutter. Add red chillies and few curry leaves .

Add choped onion, chillies and mix for two minutes.
Add choped cucumber, tomotos. Cook covered and mix occasionally for 10mts.

Add turmaric powder, salt, chillipowder and cook covered with low flame until water dry out.
Add coriander leaves.

may add drumsticks with cucumber.

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Mushroom tofu curry

Ingredients:

1. white or button mushrooms- 1 pound
2. firm tofu (cut in to quarter inch pieces and deep fried)- 1/2 pound
3. frozen green peas- 1/4th cup
4. medium onion- 2
5. green chillie- 1
6. ginger garlic paste- 1/4th tsp
7. cashew (grind to a smooth paste with some water)- 1/4th cup
8. large tomato- 1
9. tomato paste- 2 tsps
10. coriander (dhania) powder- 1/4th tsp
11. garam masala- 1/4 th tsp
12. red chillie powder- 1/2 to 1 tsp
13. green cardamom and cloves (grind it using a mortar)- 2 each
14. cinnamon stick- 1/2 stick
15. cilantro (coriander)
16. lemon juice and salt

Procedure:

• Cut each mushroom to four pieces and keep it on a side.
• Now in a skillet add four tsps of oil, cinnamon stick, green chillie and onion. Cook until onion becomes soft, then add the ginger garlic paste and the dry spices (marked 10 through 13).
• Cook just for a minute and then add the tomato paste,chopped tomato and half a tsp of salt. Cook for 5 to 7 minutes.
• Add the cashew paste with one cup of water and another half teaspoon of salt. Bring it to a boil.
• Add the mushrooms, green peas and simmer the curry for ten minutes in med-low heat.
• At last taste, re-season it and add the fried tofu with chopped cilantro and some lemon juice.
• Let the curry sit for ten minutes before serving, it helps all the ingredients to blend and come together.
• Serve the mushroom tofu curry with nan or paratha and some onion and lemon on the side.

for more info visit website www.andhraruchi.com

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