Rajmah curry

Ingredients:

• Rajmah - 1 cup, washed and soaked for 8 hours
• Tomato - 4 large no
• Onions - 3 medium sized, grated
• Garlic paste - 1/4 teaspoon
• Ginger paste - 2 teaspoon
• Green Chilli Paste - 1/2 teaspoon
• Turmeric Powder - 1 teaspoon
• Garam Masala - 1/2 teaspoon
• Black Cardamom - 2 no, crushed
• Bay Leaves - 2 no
• Red Chilli Powder - 3/4 teaspoon
• Salt - to taste
• Vegetable Oil - 3 tablespoon
• Coriander Leaves (cilantro) - 2 tablespoon

Directions:

1. Pressure cook the soaked beans with water, salt, turmeric powder to one whistle. Reduce heat and simmer for 30 minutes. Turn off the flame.
2. Heat oil in a pan, add bay leaves, black cardamom, onion, ginger paste, garlic paste and green chilli paste. Fry until light golden brown. 
3. Add turmeric powder, red chilli powder and mix.
4. Add tomato and fry until oil seperates.
5. Add cooked rajmah along with the water, salt to taste and bring it to a boil. Reduce heat and simmer for 10 minutes.
6. Add coriander leaves and garam masala. Serve hot.

"Now the rajmah curry is ready to serve"

Andhra chilli chicken

Ingredients:

• Chicken - 500 grams
• Onion - 1 no, chopped
• Green Chilli - 4 no, chopped
• Ginger Garlic paste - 1 tablespoon
• Salt - to taste
• Coriander Leaves (cilantro) - 2 tablespoon
• Turmeric Powder - 1/2 teaspoon
• Red Chilli Powder - 2 teaspoon
• Oil - 3 tablespoon
• Poppy Seeds - 3 tablespoon, powdered
• Garam Masala - 5 tablespoon
• Cashewnuts - 6-7 no

Directions:

1. Wash and cut the chicken into pieces.
2. Grind the cashewnut to a fine paste.
3. Heat oil in a pan, add green chilli, onions and fry until they are translucent.
4. Add ginger garlic paste, chicken pieces, salt to taste, turmeric powder and saute until the chicken cooks.
5. Add red chilli powder, garam masala, khus-khus and mix well. Add a little bit of water.
6. Add cashewnut paste and coriander leaves and cook until you get the required consistency .
7. Andhra Chilli Chicken is ready to eat.

"Now the tasty Andhra chilli chicken is ready to serve"

Prawn rava fry

Ingredients:

• Prawns - 200 grams, deviened
• Egg - 1 no
• Cornflour - 1 tablespoon
• Ginger Garlic paste - 1 teaspoon
• Red Chilli Powder - 1 teaspoon
• Garam Masala - 1/4 teaspoon
• Coriander Powder - 1/4 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Salt - to taste
• Rava (Fine Sooji) - for coating
• Oil - for frying

Directions:

1. In a bowl, add red chilli powder, garam masala powder, turmeric powder, coriander powder, salt to taste, ginger garlic paste and mix well.
2. Add the cleaned prawns, mix the masala to it and let it marinate in the refrigerator for 1 1/2 hours.
3. In another bowl, beat egg, add corn flour and a pinch of salt.
4. Heat oil in a pan, dip each prawn first in the egg mix and then coat it with rava.
5. Deep fry the prawns and serve.

"Now the crispy prawn rava fry is ready to serve"

Onion rings

Ingredients:

• Onions - 4 medium sized, sliced
• Maida - 1 1/4 cup
• Buttermilk - 1 cup
• Black Pepper - 1 teaspoon
• Chaat Masala - 1 teaspoon
• Paprika - 1/4 teaspoon
• Garlic Powder - 1/4 teaspoon
• Oregano - 1/4 teaspoon
• Baking Soda - 1/4 teaspoon
• Salt - to taste
• Oil - for frying

Directions:

1. In a bowl, add maida, buttermilk, baking soda, salt to taste, black pepper powder, chaat masala and mix well.
2. Heat oil in a frying pan, dip the onion rings in the batter and deep fry till golden brown.
3. Remove the onion rings on an absorbent paper.
4. Sprinkle paprika, garlic powder and oregano.
5. Crispy and tasty onion rings are ready to serve.

"Now the crispy onion ring is ready to serve"

Chicken ghee roast

Ingredients:

• Chicken - 1 kg, cut into medium pieces
• Ghee - 1 cup
• Curds - 1/2 cup
• Garlic - 10-12 no
• Red Chilli - 30 no
• Coriander Seeds - 1 tablespoon
• Turmeric Powder - 1 teaspoon
• Black Peppercorn - 2 teaspoon
• Fenugreek (Methi) - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Tamarind Paste - 1 tablespoon
• Curry Leaves - 6-8 no
• Coriander Leaves (cilantro) - 2 tabespoon
• Lemon Juice - 1 no
• Salt - to taste
• Sugar - 1 teaspoon

Directions:

1. In a bowl, add curds, salt , turmeric powder, lemon juice and mix.
2. Add in the chicken pieces and marinate in refrigerator for around 2 hours or more.
3. Heat a pan, roast red chillies, coriander seeds, cumin seeds, peppercorn, fenugreek seeds and remove it off the flame.
4. Grind the roasted mixture with tamarind and garlic to a fine paste.
5. Heat a little ghee in a pan, add the marinated chicken and cook until its done.
6. Transfer the chicken to another bowl. Remove the liquid released by the chicken in the separate bowl. Keep this aside.
7. Add remaining ghee to same pan, add the masala paste and fry until the raw smell goes.
8. Add the fried chicken, salt to taste, 1/2 cup of the liquid seperated and saute until the masala dries up.
9. Add sugar, curry leaves and coriander leaves.
10. Chicken Ghee Roast is ready to eat.

"Now the spicy chicken ghee roast is ready to serve"

Potato wedges

Ingredients:

• Potato - 8 medium sized, cut into wedges
• Maida -
• Black Pepper - 2 teaspoon
• Jeera Powder - 1/2 teaspoon
• Red Chilli Powder - 1/2 teaspoon
• Salt - to taste
• Oil - for frying

Directions:

1. Cut the potato into half and then again cut it into three pieces vertically.
2. Boil them in sufficient water for two minutes and drain the water.
3. In a mixing bowl, add jeera powder, black pepper powder, salt to taste and red chilli powder.
4. Add potatoes into it and mix well.
5. Add maida, sprinkle a little water and mix.
6. In a deep pan, add oil and deep fry the wedges till it is crispy.
7. Drain and place them on an absorbent paper.
8. Sprinkle a little pepper powder, red chilli powder, jeera powder and serve hot.

"Now the crispy potato wedge is ready to serve"

Bisibele bhath

Ingredients:

• Rice - 3/4 cup, washed
• Toor Dal - 1/2 cup, washed and cleaned
• Onion - 1 small sized, chopped
• Potato - 1 medium sized, chopped
• Carrot - 1 medium sized, chopped
• Beans - 8-10 no, chopped
• Peas - handful
• Garlic Cloves - 8-10 no
• Curry Leaves - 8-10 leaves
• Turmeric Powder - 1/4 teaspoon
• Tamarind Paste - 4 teaspoon or according to taste
• Mustard Seeds - 1/2 teaspoon
• Red Chilli Powder - 1/2 teaspoom
• Red Chilli - 6-7 no
• Asafoetida (Hing) - 1/2 teaspoon
• Bisibele Bhath Powder - 5-6 tablespoon
• Ghee - 4 tablespoon
• Salt - to taste
• Oil - 2 tabespoon

Directions:

1. In a cooker, add rice, toor dal, onion, carrot, beans, peas, garlic cloves, turmeric powder, oil and pressure cook until 4-5 whistles. Let the cooker cool down.
2. Add tamarind paste, salt to taste and mix well.
3. Add sufficient water to it.
4. In a seasoning pan , add 2 tablespoon ghee, cashewnuts and fry until its light brown.
5. In the same pan, add ghee, mustard seeds and let it splutter.
6. Add red chilli, red chilli powder, asafoetida(hing), bisibele bhath powder, curry leaves and remove it off the flame.
7. Add it to the rice & vegetable mixture and mix well.
8. Serve it hot.

"Now the bisibele bhath is ready to serve"