ARATIKAYI FRY

Plantain/Aratikaya	3
Ginger garlic paste	1 tbsp
Red chilly powder	1 tsp
Turmeric	1/4 tsp
Salt	to taste
Cumin/Jeera powder	1tsp
Oil	4-5 tbsp
Water	1 cup

• Peel plantains and cut them into fingers and soak them in salt water.

• In a deep pan pour one cup water and add ginger garlic paste, salt, cumin seeds powder and turmeric. When it starts boiling drop plantains which are cut into fingers. Cover with lid.

• Allow to cook till fingers are soft. Off the flame.

• Add red chilly powder and mix carefully without breaking the fingers and divide them into 4 equal portions.

• Heat frying pan and pour 1tbsp of oil and shallow fry one portion of fingers.(As shown in the below picture).

      

• Repeat the process till all fingers are fried (for each portion 1tbsp of oil is good enough)

• Serve with rice and dal as side dish

PRAWNS BIRYANI

Prawns gravy Ingredients:

Shrimp/ Prawns	1kg
Ginger Garlic paste	2 tbsp
Chilly powder	1tbsp
Turmeric	½ tsp
Salt	to taste
Oil	¼ cup

• Add tsp turmeric, lime juice or curd to peeled prawns. Mix and leaves for 10-15 minutes. Wash thoroughly for 2-3 times in fresh water and drain well.
• In a bowl, add gin-gar paste, chilly powder, turmeric and salt. Mix well and add ½ cup of water and cook till prawns are dry.
• Heat oil in a pan. Drop boiled prawns and fry nicely in the oil. Fry till prawns are turned into semi-crispy and fried golden in color. Off the flame and keep aside

For Biryani:

Prawns (above fried prawns)
Basmati Rice	5 cups (rice cooker cup)
Ginger Garlic paste	2 tbsp
Salt	to taste
Green Chillies	10-12 (grind into coarse paste)
Onions	2 cups (sliced)
Coconut and poppy seeds paste	Coconut grated - 50 g Poppy seeds - 2tbsp (combine and grind into fine paste)
Whole garam masala	Cloves - 12 , Cardamom - 8, Cinnamon - inch size pieces 4, (blend into coarse powder) and Bay leaves - 3
Oil Ghee	2 tbsp 2 tbsp
Water	7 ½ cups (1 : 1½ )
Mint	cup
Coriander leaves	cup

• Soak Basmati rice in more water for 30minutes before preparing biryani. After 30 minutes drain the water well and keep aside
  
• Heat oil and ghee in a heavy bottomed vessel.
• Fry bay leaves and coarse powdered garam masala  for a minute.
• Now add onions and fry till onions are translucent.
• Add ginger garlic paste and green chillies paste. Fry till gin-gar paste leaves its raw smell.
• Add poppy seeds and coconut paste. And fry till oil separates.
• Add measured water (7½ cups) and salt to taste.
• When water comes to boiling stage, add soaked rice (drain well) and stir. Cover and cook on medium high flame for 5 minutes. When you remove the lid,  the rice in now 1/4 or half cooked.
• Add fried prawns along with oil and fried gravy, chopped mint and coriander leaves. Stir and turn down the flame to low and place it on  hot tawa. Cover and cook on low flame for 20 to 30 minutes (or) till rice is soft.
  

       Coventional Oven:      

• When rice is 1/4 (or) half cooked add fried prawns, mint and cilantro. Stir and transfer to greased  oven proof pan. 
• Cover with foil and bake at 400 F for 20minutes (or) till rice soft                                                        

CHICKEN FRY

Whole chicken (with bones)	1 (cut into medium sized pieces)
Tomatoes medium sized	2 (cut into cubes)
Green chillies	6
Ginger garlic paste	2 tsp
Curd	1/2 cup
Red chilly powder	1 tsp
Turmeric	1/4th tsp
Salt	to taste
Coriander/ cilantro	1/2 bundle
Curry leaves	few
Red food colour (optional)	1 pinch (dilute in 1tbsp of water)
Oil	5 tbsps

• Wash chicken and drain the water. 
• In a food processor/mixer jar put tomatoes, green chilles, coriander leaves, ginger and garlic paste, curd, red chilly powder, turmeric and salt and grind into paste.
• In a mixing bowl put the chicken, food color(optional) and above paste and combine well. Make sure that chicken is well coated.
• Place it into refrigerator for a minimum of 2hrs.
• Heat oil in frying pan. Add curry leaves and fry till they become a little withered.
• Now add chicken and mix well. When it starts boiling cover with lid and cook on medium heat. Give a stir in between. 
• When chicken is cooked. Remove the lid and keep stir til chicken is dry. Off the flame.
• Serve with Rice and Sambar.

CHILLY CHICKEN

Boneless Chicken	1/2kg
Finely chopped Ginger	1 tbsp
Finely chopped garlic	1 tbsp
Medium sized onion	1 (cut into cubes)
Green chillies split	10-12
Green chillies	6 (paste)
Green chilly sauce	1 tbsp
Maida flour	2 tbsp
Corn flour	2 tbsp
Soy sauce	1+1 tbsp
Ajinomotto	1/4 tsp
Black pepper powder	1+1 tsp
Oil	for deep frying
Red chilly powder	1 tsp
Ginger garlic paste	2tsp
Red food color	1pinch (mix in 1tbsp of water)
Curry leaves	10 leaves
Salt	to taste
Vinegar/ lime juice	1+1tbsp
Egg	1

• Cut chicken into cubes. To this add ginger garlic paste, salt, chilly powder and salt and 1tbsp lime juice, mix well. Marinate for at least half an hour.
• Now to this add 1tbsp soy sauce, green chillies paste, green chilly sauce, maida, corn flour, pepper 1tsp, ajinomoto and one egg white. Mix all the ingredients well.
• Deep fry them in oil til light brown in color and keep aside.
• Heat 2tbsp of oil in kadhai.
  
• Add finely chopped ginger and garlic and fry for a min, then add green chillies and curry leaves and fry for a min. Add  soy sauce, vinegar, pepper power, inch of salt and onions and fry for a min.
• Now add fried chicken pcs and red food color water and mix well. Stir fast til dry. Remove from heat.
  
• Garnish with Cilantro and Lime
  

TOMATO RASAM

Ripen tomatoes (medium sized)	6 (cut into cubes)
Coriander leaves/cilantro	half bunch
Curry leaves	2 strings
Garlic flakes	4 (flatten)
Red chilly powder	1/2tsp
Salt	to taste
Tamarind	less than lemon size
Green chillies	4
Coriander/dhaniya powder	1tbsp
Cumin/jeera powder	1/2tbsp
Water	2 cups

 For Tempering/Tadka:

Ghee	1tbsp
Mustard seeds	1/2 tsp
Fenugreek seeds	1/4tsp
Cumin seeds	1/2tsp
Garlic	2 flakes
Red chilles	2
Curry leaves	few

• In a deep sauce pan add 2cups of  water, tomatoes, coriander leaves, curry leaves, garlic, red chilly powder, tamarind, salt, turmeric and green chillies and boil for at least 10-5 Min's until tomatoes are cooked.

•  Allow it to cool and smash the tomatoes with hand or with lentil/dal masher. Take out the juice as much as possible. Strain the juice and throw out the pulp.

• Again keep the tomato rasam on heat add 1/2cup water and bring to boil. While boiling add coriander and cumin seeds powder and check salt and spicy. Allow to boil for 3-5mins.

• Now in separate pan heat ghee and give tempering/tadka and add to tomato rasam.

• Serve with hot rice along with papads

EGG CAPSICUM STEW

Boiled and peeled eggs	6
Onions	1/2 cup (chopped)
Green chillies	6 (paste)
Capsicum	1 (cut into cubes)
Fresh green peas	1/4th cup
Fresh coconut	1/4th cup (grated)
Poppy seeds/ khuskhus	2tbsp (paste)
Red chilly powder	1/2tsp
Turmeric	1/4tsp
Salt	to taste
Mint leaves	few
Coriander leaves	for garnishing
Oil	3tbsp
Whole garam masala	3 cloves, 2 cardamom, small pcs cinnamon
Sazeera/Black cumin seeds	1/4tsp
Ginger garlic paste	2tsp
Curd	1 cup

• Make  khuskhus and coconut together into a fine paste.

• Heat oil and fry sajeera and whole gram masala.

• Now add onions and turmeric, let it turn into light golden brown.

• Add ginger garlic paste and fry for 2Min's.

• Then add green chillies paste , khuskhus and coconut paste and fry till oil floats on sides.

• Now add capsicum and peas. Saute for a while.

• Now add seasonings and sour curd (if u don't have sour curd, squeeze one medium sizes lime in curd).

• Allow vegetables to cook in curd for 5mins and then add 1/2 cup water and boiled eggs.  Stir well. When gravy starts boiling add chopped mint leaves.

• Cover with lid and cook till gravy thickens.

• Garnish with coriander and serve with any kind of veg rice or Rottis.

EGG BIRYANI

Basmati rice	2cups
Boiled and peeled eggs	8
Oil	2tbsp
Ghee	2tbsp
Water	3cups
Cardamom	2
Cinnamon	small piece
Cloves	4
Bay leaves	2
Red chilly powder	1/2tsp
Cilantro	3 spoons
Mint leaves	3 spoons
Onions(big)	1 sliced
Ginger garlic paste	2tsp
Turmeric	1/4th tsp
Garam masala	2tsp
Salt	to taste

• Wash rice and soak for 30 Min's before you preparing  biryani.

• Heat oil and ghee in heavy bottomed stockpot. Add sliced onions and fry til onions are translucent.

• Now add ginger garlic paste and fry for 2-3 Min's.

• Then add whole garam masala (cloves, bay leaves, cinnamon,cardamom)and fry til it turns to golden brown.

• Then add chilly powder,turmeric  and eggs and mix well.

• Add rice and fry for 3-5Min's and now add measured water, salt, mint leaves and garam masala powder and give a nice stir. Lower the heat and cover with lid and allow cook on steam for 20Min's.

• Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and garnish with coriander

ATUKULU/ POHA / RICE FLAKES DOSA

Rice flakes	1/2 cup
Rice	1 cup
Curd (sour)	1 cup
Onions (medium sized)	1 (finely chopped)
Green chillies	6 (finely chopped)
Cumin seeds/Jeera	1tsp
Salt	to taste
Oil	1/4th cup

• Soak rice flakes in curd for 2hrs and soak rice in water for 4hrs.

• Grind rice and rice flakes along with curd in mixer jar into smooth paste. Add required water while grinding. The batter consistency should be like dosa batter.

• Take this batter into a bowl and add onions, green chillies, cumin seeds and salt. Mix well and cover the batter and set aside in a warm place for 8-9 hours or overnight for fermenting.

• Now heat tawa and take one ladleful of batter and pour on tawa starting from sides and finishing off in the middle. Not need to spread like ordinary dosa. Pour one 1tsp of oil on sides and when it turn to light golden brown, turn and fry on the other side.

• Serve with any chutney.