Onion Pakoda

Ingredients:

1 cup thinly sliced onions
5-6 green chilies thinly sliced
2 tbsp thinly sliced ginger
1/2 cup besan
1/4 cup rice flour
1 tbsp curry leaves
7-8 cashewnuts
1 tbsp finely chopped coriander leaves
1 tsp cumin seeds
Salt
Oil fo deep frying

Method:

In a bowl add onions, green chilies, ginger, corainder leaves, curry leaves, cumin seeds, cashewnuts, 1 tbsp oil ,salt & mix them well.
Add besan & rice flour & mix it well ( add water only if needed)
Heat oil in medium flame & deep fry the onion dumplings. Serve hot when its raining :).

Hyderabadi Chicken Biryani

500 gms chicken                                                                   
2 stick cinnamon
1 tsp cloves     
1tsp cardamom

1 tbsp mace

5-6 peppercorns

1/2 tbsp coriander powder

1/2 tbsp cumin powder
2 medium sized onions
1 tbsp chopped coriander leaves
1.5 cup basmati rice
2 tbsp fried onion
Salt to taste
1 tsp haldi
1 cup curd
2 tbsp oil
1 tbsp lemon juice
1 tbsp ghee
8-9 raisins

Method:

In a bowl take chicken, gingergarlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole garamasala dry, fried onion and add oil, mix all very nicely. In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the wate. Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron color and close it with the lid and cook for 30min. In a small kadai heat ghee & add raisins. When raisin begin to swell add it to the biryani.

Paneer Jalfrezi

Ingredients:

1 cup paneer                                                                                
1 cup capsicum
1 medium sized onion

1 medium sized tomato

1 tsp kasuri methi

1 tbsp coriander powder

1 tbsp chili powder

1 tbsp garam masala powder
1 tsp haldi
1/2 tbsp cumin powder
1 tsp cumin seeds
1 tsp ginger garlic paste
2 tbsp oil
1 tsp sugar
Salt

Method:

Heat oil add cumin seeds when they crackle, add onion & fry till its golden brown.
When onions are fried add ginger garlic paste & mix till raw flavor is gone.
Add all the powders, sugar, salt & then add tomatoes & fry it for 3 mins.
Add kasuri methi & capsicum & fry till capsicum is cooked well & becomes soft.
Add the paneer fry for another 2 mins. And Enjoy!!!

Gobi Manchurian

Ingredients:

1cup gobi                                                                                
1/2 cup finely chopped onion                                                    
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1 tbsp finely chopped green chilies
2 tbsp corn flour
1 tbsp soy sauce
1 tbsp hot & sour ketchup (or any normal ketchup)
1 tbsp coriander leaves
Salt to taste
Oil for deep frying.

Method:

Marinate gobi with corn flour & salt & then deep fry them. Make sure they are crispy.
Heat 1 tbsp oil add finely chopped ginger, garlic & green chilies.
Add onion & saute till its golden brown. Then add soy sauce & ketchup.
Now add deep fried gobi & garnish with finely chopped coriander leaves.

Masala Peas

Ingredients:

1 cup peas                                                                                 
1 medium sized onion

1 medium sized tomatoes

1 tsp finely chopped ginger

1 tbsp coriander powder
1 tbsp garam masala powder
1 tbsp red chili powder
3 tbsp oil
4-5 curry leaves
1 tsp mustard seed
1 tbsp lemon juice
Finely chopped coriander leaves
Salt to taste

Method:

Heat oil, add mustard when they crackle,add ginger, curry leaves, onion & saute till golden brown.
Add coriander powder, garam masala powder, red chili powder & saute for 3 mins.
Add tomatoes & salt, fry till you get gravy consistency.
Then add peas & some water & close the lid for about 15 mins till peas are cooked.
Turn off the heat, squeese lemon & garnish with fresh coriander leaves.

Dali thoy

Ingredients:                                                                             

                                                                                                   

2 cups toor dal
4 green chilies
1 tbsp oil (coconut oil also tastes good)
1 tsp mustard seeds
3-4 red chilies
1 tsp hing
4-5 curry leaves
Salt as per taste

Method:

Pressure cook toor dal with 1:2 ratio of water.
Heat cooked dal, add salt & slit green chilies.
Heat oil, add mustard seeds, red chilies, curry leaves & hing.
Add the seasoning to dal. Serve with rice.

Cabbage Sukke

Ingredients:
                          

1 cup finely chopped cabbage
1/4 cup finely chopped onions
3-4 curry leaves
1 tbsp raw coriander seeds
6-7 red chilies
1/2 cup grated coconut
1 tsp haldi
1 tsp mustard seeds
1 tbsp urad dal
1 tsp tamarind extract
2 tbsp oil

Method:

Heat oil & fry 1 tbsp urad dal & keep it aside.
Grind coconut, raw coriander seeds, red chilies, tamarind extract, fried urad dal, haldi & salt to a fine paste.
Heat oil in a kadai add mustard seeds, urad dal, curry leaves then add onions & fry till its golden brown. Then add cabbage & fry for 5 mins.
Add the ground mixture to the cabbage & sprinkle some water & close the lid for about 10 mins.
Fry till all the water is evaporated & serve it as side dish.