Vegetable Noodles

Ingredients:-

1 packet China noodles

1 cup Mixed vegetables, chopped(carrots, beans, corn and peas)

3 tbsp Oil

Salt to taste

1 tsp cumonseeds

7-8 Curry Leaves

3-4 Green chilli

1 Tbs Lemon Juice

Coriander Leaves for garnish

Method:-

Boil enough water with 1tbs of oil & one tbsp salt in a big vessel. Add noodles into boiling water. Medium heat cook for 5 minutes..Then drain the hot water, wash the noodles in Cold water and keep it aside.

Oil in a pan..Add cumon seeds and curry leaves and green chillis....and add Mixed vegetables and add salt and fry for 5 mints..add the cooked Noodles and mix it well...Low heat cook 5 mints Then add 1 Tbs Lemon Juice..Garnish with coriander leaves

Serve hot..

Prawns Biryani(Shrimp Biryani,Royala Biryani)

Ingredients:-

1 cup oil
2 cup Basmati rice
1/2 tsp chilli pdr
1 tbsp biryani masala
1 tsp coriander pdr
1 cup curd
2 stick Daalchini (cinnamon)
8 cloves
4 Cardamom - grounded
2 Bay Leaves
1 number fried onion
1 tbsp ginger garlic paste
4 green chilli
1/2 tsp cumonseeds
1 tsp cumonseeds powder
1 bunch mint
1 bunch Coriander Leaves
1 Lb Prawns
Salt to taste

Method:-

Soak the rice in water for 20 minutes.

In a vessel,Boil water add oil3 tbs and 1 bay leaves and 3 cloves and 1 stick cinnamon.After boiling water add soaked basmati rice and add salt and boil till 90% cooked,Stain water and keep aside.

Take prawns in a bowl and gingar garlic paste and red chilli powder and salt and coriander pdr and mix well...

Take a pan heat oil add cumonseeds and 1 bay leaves and 5 cloves and 1 stick cinnamon and 4 Cardamom...and fry low heat Prawn till 50 % done .. Remove from heat and set aside. .

That pan only add curd and green chillis and cumonseeds powder and biryani masala and mint and Coriander Leaves and fried oninon and add prawns cook low heat 5 mints and mix top with hot rice and let it cook for not more than 7-10 mins..Take out prawns biryani.....

serve with raitha or masala curry..

Mamidikaya Pappu (Mango Daal)

Ingredients:-

1 Cup Mung dal (Pesara Pappu)
1 Medium size raw mango
5-6 Green chillies
1 Garlic clove
1/4 tsp Turmeric powder
1/2 tsp Cumin seeds
Salt to taste
2 tbsp Oil
2 Strings curry leaves
1 tsp Mustard seeds
1 Small Onion (chopped)

Method:-

First wash Mung dal and add 2-3 cups of water, turmeric powder, green chilies and chopped chunks of mango in a pressure cooker for 4-5whistles.

After the cooker is cooled and with pappu guthi or lentil masher, nicely mix down the dal. Take a pan, heat oil, add mustard seeds,cumin and curry leaves when they splutter add mashed garlic clove and chopped onion pieces.till chopped onion pieces turn light brown ..Now add the dal and allow it to cook for 2-3 more minutes...

Serve with hot rice and ghee.

Ragi Sangati (Millet flour rice)

Ragi Sangati wholesome meal of the poor in the semi-arid regions of Rayalaseema.Ragi Sangati is now a savourable slice of Rayalaseema. Cooked rice in boiling water, with a pinch of salt and raggi powder...Its very tasty and healthy.

Ingredients:-

Ragi Pindi/Millet flour-1cup

Rice-1cup

Salt to taste

Water-4cups

Method:-

Clean and soak rice for 20 mins

Take water in a vessel, bring it boil. Once the water starts boiling, add the drained rice and salt. cover and cook the rice until the grains are soft. When the rice is cooked and soft, just add the ragi flour into the vessel.Cover the vessel and let it cook on sim heat for few mins, until the steam lifts the plate covering the vessel. Remove the cover and using a roll pin stir the mixture thoroughly until you see no lumps.Sim it to cook for 5 mins, Now comes to make the balls or mudda.It will be hot while making balls.so take water in another bowl,dip ut hands in that water and make balla/mudda.

Serve with any non-veg curry...or papucharu..

Prawns curry (Royyala kura)

Ingredients :-

Prawns 1 Lb
Onions 1 big
Green chililes 4
Curry leaves 10 to 12
Salt to taste
Red chili powder to taste
Turmeric Powder 1/4 Tbs
Gingar & Garlic paste 2 Tbs
oil 3 tb sp
water 2 cups

Make A Paste:-

Poppy seeds 2 tbs
Cloves 6
Cardamom (elaichi) - 3
Small cinanmon stick 1
Coriander seeds - 3tb sp
Coconut powder 4 Tbs

Method:-

Marinate the Prawns in red chilli powder, salt, turmeric pwd, 1Tbs gingar&garlic paste and masala paste for 10 mts.

Heat oil in a cooking pan, add the crushed onions and Green chilis and curry leaves fry till brownAnd add Remaning gingar & garlic paste and Add the marinated Prawns and cook on high heat for 2-3mts, Then Reduce to medium heat..and add 2 cups of water, cover and cook in low flame till the prawns turns soft.once the prawns turn soft, cook in high flame till the gravy turns thick. Turn off heat and garnish with fresh coriander leaves.

Serve hot with white rice, coconut rice or rotis.

Mixed Vegetable Upma

Ingredients:-

1 cup Rava (Sooji)
1 Onion, chopped
1 Tomato, chopped
1 cup Mixed vegetables, chopped(carrots, beans, corn and peas)
2 tbsp Oil
1/2 tsp Urad Dal
1/2 tsp Chana Dal
1/4 tsp Mustard Seeds
1/4 tsp cumonseeds
7-8 Curry Leaves
1 Red Chilli, broken into pieces
Salt to taste
1 tsp Ghee
1 tsp Ginger Paste
2 cups of water
Coriander Leaves for garnish


Method:-

Heat the oil in a pan.Add the mustard and Cumonseeds. When the mustard splutters, Add the urad and chana dals. When the urad dal begins to brown a little,add the red chilli, curry leaves, onions, ginger and chilli pastes and fry for a couple of minutes. Add the tomato and fry for a minute more. Add the mixed vegetables and the rava and fry the entire mixture for 2-3 minutes. Add 2 cups of boiling hot water and salt to this. Mix well, cover and cook for 5-7 minutes on a low flame.When done, take it off the heat and pour the ghee on top. Mix well, garnish with coriander leaves.

Serve with Chetney or Pickle ...

Chicken Biryani

INGREDIENTS FOR MARINATION:-

Chicken (With bone) 1 KG
1 Cup Curd
Redchili Powder 2Tbs
Jeera Powder 1 Tbs
Coriander powder 1 Tbs
Garammasala Powder 1 Tbs
Deepfried Onions 3 no
Coriander Leaves 1 bunches
Mint Leaves 1 bunches
Lemon 1 no
Oil 1/4 Cup
Ginger,Garlic Paste 2 Tbs
Salt to taste

Method:-

Wash the chicken thoroughly. Add salt, chilli powder, garam masala powder, ginger garlic paste, turmeric powder,curd,Lemon,Jeera powder,coriander powder, coriander leaves, mint leaves and add it to the marinade. Heat oil in a panand to it add finely sliced onions and fry till golden brown and crispy. Add the onions with the oil to the chicken mixture and let it marinade for 2 to 3 Hours keep aside..

INGREDIENTS FOR RICE:-

Basmati rice 6 cups(Soaked for 1/2 hour)
Water 1 1/2 cup for 1 cup rice
Coriander leaves 1 bunch
Mint leaves 1 bunch
Garam masala 1 Tbs
Salt to taste

Method:-

In a vessel,Boil water with all ingredients except rice.After boiling water add soaked basmati rice and boil till 3/4 cooked,Stain water and keep aside.

Final Method:-

Greese thick bottom vessel with oil put the marinated mixture at the bottom then put boiled rice top with mint and coriander leaves and dot of oil or ghee,Use colour if you required close the vessel.Put the vessel on heat and cook on high flame for 10 min and then on medium flame for 10 min,Take out biryani and serve after 15 mins for better results...

serve with Raita or Chicken Curry or prawns Curry...