Contributor: ܧhå
daawat.com loo dondakaya guthi masala recipe vundhi.. I tried few years back and I liked it a lot... Here is the recipe
Contributor: Padmini
usha chepina recipe baguntundi.
kani nenu guthi vankayi ki pette masala tho try chesanu.
It took soo much time to cook. But, taste matram chala bagundi.
Contributor: Kavya
Dondakaya Jeelakarra Karam: Recipe link
Dondakaya Pakodi Kura:(link lo vankaya vundi replace it wid dondakaya) Recipe link
Dondakaya Kothimeera Karam(link lo vankaya vundi replace it wid dondakaya) Recipe link
Bhindi-Dyo-Pyza: Recipe link
nenu same ide tinodra tho chesa last week..chaala baaga vacchindi.....
18 February, 2010
Dondakaya/Tindora Masala
Contributor: Padmini
SESAME 2TBSP
GROUNDNUTS 4TBSP
DRY COCONUT 2TBSP
GARAM MASALA cloves-3, cardamom-2 , cinnamon-small pcs , poppy seeds, coriander seeds (DRY ROAST AND MAKE INTO PASTE OR POWDER)
GINGER GARLIC PASTE 2TSP
ONION PASTE ONE (LARGE)
GREEN CHILLIES 4-6
TIN-DORI 1/4KG
OIL 1/4CUP
RED CHILLI POWDER 1-2TSP
SALT
TURMERIC 1/4TSP
DRY ROAST SESAME AND GROUNDNUTS AND THEN INTO FINE PASTE.
DRY ROAST WHOLE GARAM MASALA AND THEN INTO FINE POWDER
MAKE ONION AND GREENCHILLIES INTO PASTE
CUT TINDORI INTO 2 HALVES AND CUT INTO LONG SLICES
FRY THESE TINDORI IN OIL UNTIL COOKED.
REMOVE FROM OIL
IN SAME OIL FRY ONIONS AND GREENCHILLIES PASTE AND GIN GAR PASTE, GARAM MASALA AND GROUNDNUTS AND SESAME PASTE UNTIL OIL SEPARATES
NOW ADD RED CHILLI POWDER, TURMERIC AND SALT
ADD 1 CUP WATER
WHEN WATER IS BOILING ADD FRIED TINDORI
COVER WITH LID AND ALLOW TO COOK UNTIL GRAVY THICKENS.
SERVE WITH ALL TYPES ROTTI’S, TOMATO RICE AND PLAIN RICE
Here is the link to the recipe
SESAME 2TBSP
GROUNDNUTS 4TBSP
DRY COCONUT 2TBSP
GARAM MASALA cloves-3, cardamom-2 , cinnamon-small pcs , poppy seeds, coriander seeds (DRY ROAST AND MAKE INTO PASTE OR POWDER)
GINGER GARLIC PASTE 2TSP
ONION PASTE ONE (LARGE)
GREEN CHILLIES 4-6
TIN-DORI 1/4KG
OIL 1/4CUP
RED CHILLI POWDER 1-2TSP
SALT
TURMERIC 1/4TSP
DRY ROAST SESAME AND GROUNDNUTS AND THEN INTO FINE PASTE.
DRY ROAST WHOLE GARAM MASALA AND THEN INTO FINE POWDER
MAKE ONION AND GREENCHILLIES INTO PASTE
CUT TINDORI INTO 2 HALVES AND CUT INTO LONG SLICES
FRY THESE TINDORI IN OIL UNTIL COOKED.
REMOVE FROM OIL
IN SAME OIL FRY ONIONS AND GREENCHILLIES PASTE AND GIN GAR PASTE, GARAM MASALA AND GROUNDNUTS AND SESAME PASTE UNTIL OIL SEPARATES
NOW ADD RED CHILLI POWDER, TURMERIC AND SALT
ADD 1 CUP WATER
WHEN WATER IS BOILING ADD FRIED TINDORI
COVER WITH LID AND ALLOW TO COOK UNTIL GRAVY THICKENS.
SERVE WITH ALL TYPES ROTTI’S, TOMATO RICE AND PLAIN RICE
Here is the link to the recipe
Dondakaya with Senaga Pappu
Contributor: ♥ ShailajaKiran
u can cook dondakaya with senagapeppu aswell..
Dondakaya senagapappu kura.
Dondakaya : 250 grms
Senagapappu : 2 fist full..
Onion : 1 med
(make a paste of the below)
Coconut : 2-3 tsps (optional but tastes good)
Ginger : 1/2 inch
Green chilli : according to taste
salt : according to taste
soak chanadal, then cook the soaked chanadal and dondakaya till soft..
In a pan do tadka and add onions.. once they are cooked add the cooked chana dal, dondakaya and add the ground paste. leave it under small flame till some time and garnish with corriander...
u can cook dondakaya with senagapeppu aswell..
Dondakaya senagapappu kura.
Dondakaya : 250 grms
Senagapappu : 2 fist full..
Onion : 1 med
(make a paste of the below)
Coconut : 2-3 tsps (optional but tastes good)
Ginger : 1/2 inch
Green chilli : according to taste
salt : according to taste
soak chanadal, then cook the soaked chanadal and dondakaya till soft..
In a pan do tadka and add onions.. once they are cooked add the cooked chana dal, dondakaya and add the ground paste. leave it under small flame till some time and garnish with corriander...
Tips for Idly Dosa fermentation
Contributor: kumari
keep in coventional oven lo pettu pindini cover chesi oven pettindhi nenne same use chestnnu fermnetation avuntundhi try it in oven
Contributor: Swetha
conventional oven lo pindi ferment avakapovatam nenu kooda face chesanu. but ipudu nenu pindi ni heater room lo pedtunna. akada ayithe hot/warm ga untundi kabati baaga ferment avutondi...hope this helps u :-)
Contributor: Sangeetha
Oven kucham warm chesi ..appudu pindi pette .. Oven light ON chesessi vadilestha night antha....So that aa Warm temp maintain avvuthadhi ...spl ee winter loo ..
enkka work avvakapotha try to add a spn of warm yeast to pindi ..
Contributor: Visalakshee
Nenu anthey....Oven ni lighte ga warm chesi...(chaaala light ga...heat vundakudadu..else pulisi pothadi) cover chesi oven light on chesi perta....
Contributor: Poornima
nenu conventional oven light on chesi over night pindini danilo unchuthanu,pindi chaala baaga ferment avuthundi.try this
keep in coventional oven lo pettu pindini cover chesi oven pettindhi nenne same use chestnnu fermnetation avuntundhi try it in oven
Contributor: Swetha
conventional oven lo pindi ferment avakapovatam nenu kooda face chesanu. but ipudu nenu pindi ni heater room lo pedtunna. akada ayithe hot/warm ga untundi kabati baaga ferment avutondi...hope this helps u :-)
Contributor: Sangeetha
Oven kucham warm chesi ..appudu pindi pette .. Oven light ON chesessi vadilestha night antha....So that aa Warm temp maintain avvuthadhi ...spl ee winter loo ..
enkka work avvakapotha try to add a spn of warm yeast to pindi ..
Contributor: Visalakshee
Nenu anthey....Oven ni lighte ga warm chesi...(chaaala light ga...heat vundakudadu..else pulisi pothadi) cover chesi oven light on chesi perta....
Contributor: Poornima
nenu conventional oven light on chesi over night pindini danilo unchuthanu,pindi chaala baaga ferment avuthundi.try this
Eggless Cake
Contributor: rama
Egg less Cake ela chestanu:
First one cup butter ni grind then add 3/4 cup sugar to it, then add 1 cup maida and grind and then 1/2 teaspoon baking powder and grind, then add 1 cup milk, then last lo few drops of vanilla essence vesse grind..chestanu....eee mixture ni bake chestanu....i put all the ingredients in the following manner one by one and grind chesukuntu veltanu....u can also add choclate powder to it..
Contributor: Indira
Nenu eggless Dates cake chestanu. Ee recipe ditto follow avutanu. Link to the recipe
Egg less Cake ela chestanu:
First one cup butter ni grind then add 3/4 cup sugar to it, then add 1 cup maida and grind and then 1/2 teaspoon baking powder and grind, then add 1 cup milk, then last lo few drops of vanilla essence vesse grind..chestanu....eee mixture ni bake chestanu....i put all the ingredients in the following manner one by one and grind chesukuntu veltanu....u can also add choclate powder to it..
Contributor: Indira
Nenu eggless Dates cake chestanu. Ee recipe ditto follow avutanu. Link to the recipe
Chilakadadumpa Pulusu
Contributor: Priya
Amma chese method cheptanu.....veggeis anni boil chesi pttukovali....pan lo oil vesi popu vesi onions fry cheyali..avi fry ayyaka chintapandu pulusu,bellam,salt,turmeric,thaginanni water vesi boil chesi boiled veggies vesi koncham sepu boil ayyaka rice flour oka 3 spns water lo kalipi veyali...koncham pulusu gattiga(sambar type lo) ayyaka stove off chesesthe pulusu readyyyyyyyyyy
Contributor: Swathi
Chilakada dumpala pulusu
this is how i do it :-
chilakada dumpalu, onions, chillies cut chesi just like we do for sambhar...chintapandu neelu lo with a spoon of salt boil chestamu ..chilkada dumpalu soft ayye varuku.
take a pan..daanlo 2 spoons oil vesi, add 1tsp urad dal, 1tsp mustard seeds, pinch of hing, 2-3 red chillies, curry leaves, 1/2 tsp jeera...ivvi baaga splutter ayyaka...add the above boiled ingredients to it....when mixtures starts boiling ...i add 2-3 spoons of all purpose flour(which makes pulusu little thick) and a lemon size zaggery(according to ur taste) into it...and let it boil for another 5-10 minutes...adjust salt, water, zaggery according to your taste in the end.
ohh priya already cheppesinda!!!...yeah u can add rice flour too instead of all-purpose flour
Amma chese method cheptanu.....veggeis anni boil chesi pttukovali....pan lo oil vesi popu vesi onions fry cheyali..avi fry ayyaka chintapandu pulusu,bellam,salt,turmeric,thaginanni water vesi boil chesi boiled veggies vesi koncham sepu boil ayyaka rice flour oka 3 spns water lo kalipi veyali...koncham pulusu gattiga(sambar type lo) ayyaka stove off chesesthe pulusu readyyyyyyyyyy
Contributor: Swathi
Chilakada dumpala pulusu
this is how i do it :-
chilakada dumpalu, onions, chillies cut chesi just like we do for sambhar...chintapandu neelu lo with a spoon of salt boil chestamu ..chilkada dumpalu soft ayye varuku.
take a pan..daanlo 2 spoons oil vesi, add 1tsp urad dal, 1tsp mustard seeds, pinch of hing, 2-3 red chillies, curry leaves, 1/2 tsp jeera...ivvi baaga splutter ayyaka...add the above boiled ingredients to it....when mixtures starts boiling ...i add 2-3 spoons of all purpose flour(which makes pulusu little thick) and a lemon size zaggery(according to ur taste) into it...and let it boil for another 5-10 minutes...adjust salt, water, zaggery according to your taste in the end.
ohh priya already cheppesinda!!!...yeah u can add rice flour too instead of all-purpose flour
Cauliflower Pickle
Contributor: Sadhana
Cauliflower ni small pieces chesi, lemon juice, Salt, Chilli powder, Fenugreek powder kalapali (without water). Seasoning with mashed Garlic anthe. it tastes very yummy.
For measurements here u go, recipe link
mee posts late gaa chusaa
one week vuntundi. keep it in fridge.
Cauliflower ni small pieces chesi, lemon juice, Salt, Chilli powder, Fenugreek powder kalapali (without water). Seasoning with mashed Garlic anthe. it tastes very yummy.
For measurements here u go, recipe link
mee posts late gaa chusaa
one week vuntundi. keep it in fridge.
Cauliflower Onion Fry
Contributor: Rama Ramesh
Cauliflower onion fry chesthaa nenu :
Onion & cauliflower chinna chinna ga mince chesukuni oil lo jeera , aavalu , green chillies 4-5 , minapa pappu , senaga pappu vesi splatter ayyaka ivi vesi salt & pasupu vesi lid pettali ...... deggera paddeka konchemu red chilly powder & konchemu garam masala ( for flavour & colour ) vesi kalipi dimpeyaali :D simple ........
Cauliflower onion fry chesthaa nenu :
Onion & cauliflower chinna chinna ga mince chesukuni oil lo jeera , aavalu , green chillies 4-5 , minapa pappu , senaga pappu vesi splatter ayyaka ivi vesi salt & pasupu vesi lid pettali ...... deggera paddeka konchemu red chilly powder & konchemu garam masala ( for flavour & colour ) vesi kalipi dimpeyaali :D simple ........
Boorelu
1. Contributor: kumari
hey boorelu recipe link lo step by step vundhi nennu kudhu same proc use chestunnu
idea i gave a link Boorelu recipe link
2. Contributor: Sriharsha Mupparaju
follow vahchef's recipe....perfect ga vastundi paina layer...1 urad ki 2 rice vadali
3. Contributor: Voleti Sucharitha
godum pindi boorelu - water-1 glass, bellam-1 glass- biyyam pindi 1/4thglass godhum pindi 3/4th glass anthe gohum pindi nd biyyam pindi kalipi 1 glass water maarigaka bellam danlo vesi nurragalu vachedaka unchi undalu kattakunda pindilu vesi kala bettu undali oka chithaki raagane i mean mudda laa danni chalrchaka oka cover meeda oil raasukoni chinna undaluga chesukoni medium gaa vattukoni nune kaagaka deep fry cheyyali
boorelu biyyam - 1glass ratri ki nana betti mrng kadigi aara bosi pindi chesukovali bellam 1glass patchi kobbari 1nd half glass bellam lo koncham water posi stove veliginchi bellma tuka tuka udikaka aa pakam nellamlo vesthe undala ravali anthe unda paakam tarvatha danlo biyyam pindi postu undalu lekunda kaliya bettali tarvatha kobbari kuda vesi kaliyabetti konchma nethi chukka vesukovali challaraka cover meeda chinna undalu chesukoni vattukoni nune lo veyinchali
4. Contributor: Geetha Madhuri Chilakamarri
boorelu ki batter consistency correct ga undali. Nenu urad and rice 1:2 vesta but rice not exactly 2 proportions koddiga takkuva vesta. Alane lopala poornam ekkuva palchaga unna boorelu correct ga ravu so avi kuda consistency gattiga undetlu chusukondi. Okavela ekkuva loose unnattayite oka cloth meeda poornam undalu chesi koncham sepu aaranivvandi. Topu pindi kuda ekkuva loose consistency vaddu. First gattiga rubbukondi. Okavela boorelu veseppudu meeku chala thick anipiste then u can dilute it little. Inka lopala poornam cheerakunda undalante kuda paina koncham thick ga undali. Hope this helps. Nenu every time ide follow avuta and it always turns perfect. Btw repu memu kuda pesarapappu boorelu cheddamanukuntunnamu
one more tip is topu pindi rubbina ventane veyakudadu alane ekkuva ferment kakudadu. So oka 1hr ala nanite saripotundi
5. Contributor: Sarita Alla
chana dal cook chesi nappudu you have to add less water.Inka ekkuva time Soak chesi cook cheyyoddhu.After u cook chana dal in cooker soon u drain the water from chana dal .Let it completely dry then add this to jaggary.Nenu kuda chala sarlu fail ayya..( This the important step anukunta)oil lo vesinappudu vedipokunda undadaniki.And ofcourse the batter should be like paste( similar to idli batter)
hey boorelu recipe link lo step by step vundhi nennu kudhu same proc use chestunnu
idea i gave a link Boorelu recipe link
2. Contributor: Sriharsha Mupparaju
follow vahchef's recipe....perfect ga vastundi paina layer...1 urad ki 2 rice vadali
3. Contributor: Voleti Sucharitha
godum pindi boorelu - water-1 glass, bellam-1 glass- biyyam pindi 1/4thglass godhum pindi 3/4th glass anthe gohum pindi nd biyyam pindi kalipi 1 glass water maarigaka bellam danlo vesi nurragalu vachedaka unchi undalu kattakunda pindilu vesi kala bettu undali oka chithaki raagane i mean mudda laa danni chalrchaka oka cover meeda oil raasukoni chinna undaluga chesukoni medium gaa vattukoni nune kaagaka deep fry cheyyali
boorelu biyyam - 1glass ratri ki nana betti mrng kadigi aara bosi pindi chesukovali bellam 1glass patchi kobbari 1nd half glass bellam lo koncham water posi stove veliginchi bellma tuka tuka udikaka aa pakam nellamlo vesthe undala ravali anthe unda paakam tarvatha danlo biyyam pindi postu undalu lekunda kaliya bettali tarvatha kobbari kuda vesi kaliyabetti konchma nethi chukka vesukovali challaraka cover meeda chinna undalu chesukoni vattukoni nune lo veyinchali
4. Contributor: Geetha Madhuri Chilakamarri
boorelu ki batter consistency correct ga undali. Nenu urad and rice 1:2 vesta but rice not exactly 2 proportions koddiga takkuva vesta. Alane lopala poornam ekkuva palchaga unna boorelu correct ga ravu so avi kuda consistency gattiga undetlu chusukondi. Okavela ekkuva loose unnattayite oka cloth meeda poornam undalu chesi koncham sepu aaranivvandi. Topu pindi kuda ekkuva loose consistency vaddu. First gattiga rubbukondi. Okavela boorelu veseppudu meeku chala thick anipiste then u can dilute it little. Inka lopala poornam cheerakunda undalante kuda paina koncham thick ga undali. Hope this helps. Nenu every time ide follow avuta and it always turns perfect. Btw repu memu kuda pesarapappu boorelu cheddamanukuntunnamu
one more tip is topu pindi rubbina ventane veyakudadu alane ekkuva ferment kakudadu. So oka 1hr ala nanite saripotundi
5. Contributor: Sarita Alla
chana dal cook chesi nappudu you have to add less water.Inka ekkuva time Soak chesi cook cheyyoddhu.After u cook chana dal in cooker soon u drain the water from chana dal .Let it completely dry then add this to jaggary.Nenu kuda chala sarlu fail ayya..( This the important step anukunta)oil lo vesinappudu vedipokunda undadaniki.And ofcourse the batter should be like paste( similar to idli batter)
Tomato Perugu Pachadi
Contributor: Priya
tomatoes udukincheyali pieces cut chesi...
curd oka 2 cups aithe tomato 1 cup
curd lo salt,pasupu 1/2 spn sugar vesi baaga kalipesi ee udikinchina tomatoes vesi kalipeyandi....popu veyali..ghee popu....ghee lo aavalu,minapappu,jeera,green chillies,hing,karivepaku....
tomatoes udukincheyali pieces cut chesi...
curd oka 2 cups aithe tomato 1 cup
curd lo salt,pasupu 1/2 spn sugar vesi baaga kalipesi ee udikinchina tomatoes vesi kalipeyandi....popu veyali..ghee popu....ghee lo aavalu,minapappu,jeera,green chillies,hing,karivepaku....
Homemade Ghee from Butter
Contributor: Priya
costco lo unsalted butter tho chesta nenu ghee...em ledu pan petti ee butter andulo veseyadame...brown colour vachaka stove off chesei....neeku smell kuda telustundi..like ghee smell...brown colour ante koncham dark and light brown ki madhyalo...medium flame
Contributor: Sirisha
butter tesi oka non stick pan lo vesi low lo pettu untill all water evaporates and u see clearly golden color lo vachey varaku unchi off chesey antey. apporxmately oka 20 mins padutundi aipodaniki (may be inka ekuva kuda patachu time)
manchi smell kosam ne dagara beetal leaf untey danilo veyachu or else koncham mentulu kuda vestaru manchi smell ravadaniki.
costco lo unsalted butter tho chesta nenu ghee...em ledu pan petti ee butter andulo veseyadame...brown colour vachaka stove off chesei....neeku smell kuda telustundi..like ghee smell...brown colour ante koncham dark and light brown ki madhyalo...medium flame
Contributor: Sirisha
butter tesi oka non stick pan lo vesi low lo pettu untill all water evaporates and u see clearly golden color lo vachey varaku unchi off chesey antey. apporxmately oka 20 mins padutundi aipodaniki (may be inka ekuva kuda patachu time)
manchi smell kosam ne dagara beetal leaf untey danilo veyachu or else koncham mentulu kuda vestaru manchi smell ravadaniki.
14 February, 2010
Artikaya Podimas kurra
Contributor: Visalakshee
nenu Artikaya tho podimas kurra chestha...Maa ayina fave :)
Boil plaintain (too soft ga cheykudadu) and grate it
Temper with mustard seeds n curry leaves.
Add finely chopped onion n green chillies n saute
Onions vegaka...add the grated plaintain...
in the end add salt and lil lime juice
nenu Artikaya tho podimas kurra chestha...Maa ayina fave :)
Boil plaintain (too soft ga cheykudadu) and grate it
Temper with mustard seeds n curry leaves.
Add finely chopped onion n green chillies n saute
Onions vegaka...add the grated plaintain...
in the end add salt and lil lime juice
Plantain Curry
Contributor: Priya
here u go
Plantain Curry
or els fry chesta
amma aithe popu vestundi....like boiled aratikaya mash chesi vunchukovali...pan lo oil vesi senagapappu,minapappu,aavalu,mirchi,jeera,curry leaves vesi salt,pasupu,vesi ee mashed plantain vestundi....simple and easy
Contributor: Kavya
Check dis:
Aratikaya Nimmakaya Kura recipe:
Aratikaya Fry
idi koncham different fry...check the recipe
here u go
Plantain Curry
or els fry chesta
amma aithe popu vestundi....like boiled aratikaya mash chesi vunchukovali...pan lo oil vesi senagapappu,minapappu,aavalu,mirchi,jeera,curry leaves vesi salt,pasupu,vesi ee mashed plantain vestundi....simple and easy
Contributor: Kavya
Check dis:
Aratikaya Nimmakaya Kura recipe:
Aratikaya Fry
idi koncham different fry...check the recipe
Aratikaya Vulli Masala Recipe Link
Rasgulla
Contributor: Bhargavi
Rasgulla recipe naa blog lo undi...here's the link
Rasgulla
indulone chenna ela cheyyalo kuda link undi ingredients lo.....
Chenna ni without any cracks, ball la cheyali, konchem pressure pettali....and no they won't break.
Sugar syrup consistency ante sugar water lo baga melt ayyi povali and boil ravali...appudu ee balls andulo veyyali...and cook .....okati pattukunni nokki chooste adi back to normal shape vaste ayi poyi natte.....
Rasgulla recipe naa blog lo undi...here's the link
Rasgulla
indulone chenna ela cheyyalo kuda link undi ingredients lo.....
Chenna ni without any cracks, ball la cheyali, konchem pressure pettali....and no they won't break.
Sugar syrup consistency ante sugar water lo baga melt ayyi povali and boil ravali...appudu ee balls andulo veyyali...and cook .....okati pattukunni nokki chooste adi back to normal shape vaste ayi poyi natte.....
Custard
1. Contributor: Priya
nenu normal ga brown and polson use chestanu vanilla flavour di..
powder kalipetapudu hot milk add chesi powder lumps lekunda paste cheyali...and milk marugutunnapude aa paste vesthu kalapali....sugar me taste prakaram vesukondi...meeku thickness kavali ante nenu paina chepinattu inkoncham powder add cheyachu...and naku challa ga ayyaka manchi ga thick ga vastundi...apudapudu aithe cake type lo kuda vastundi
proportions naku sariga chepadam raavatledu.......just say that 4 to 5 cups milk aithe 3 tbsp custard powder vesta...and oka vela custard challaraka thick avvakapothe oven lo vedi chesi malli koncham powder kaluputa....hope u got it
2. Contributor: Gayathri
Nenu ila chesthanu...
First take like 1 cup of cold milk and dissolve the custard powder , and then boil say 2 cups of milk... and then add the cold milk, custard powder mixture and also add sugar and keep stirring continously so that lumps r not formed.. I add sugar based on the taste and let it cool down and keep it in the fridge so it will get chilled..
nenu normal ga brown and polson use chestanu vanilla flavour di..
powder kalipetapudu hot milk add chesi powder lumps lekunda paste cheyali...and milk marugutunnapude aa paste vesthu kalapali....sugar me taste prakaram vesukondi...meeku thickness kavali ante nenu paina chepinattu inkoncham powder add cheyachu...and naku challa ga ayyaka manchi ga thick ga vastundi...apudapudu aithe cake type lo kuda vastundi
proportions naku sariga chepadam raavatledu.......just say that 4 to 5 cups milk aithe 3 tbsp custard powder vesta...and oka vela custard challaraka thick avvakapothe oven lo vedi chesi malli koncham powder kaluputa....hope u got it
2. Contributor: Gayathri
Nenu ila chesthanu...
First take like 1 cup of cold milk and dissolve the custard powder , and then boil say 2 cups of milk... and then add the cold milk, custard powder mixture and also add sugar and keep stirring continously so that lumps r not formed.. I add sugar based on the taste and let it cool down and keep it in the fridge so it will get chilled..
Chicken Biryani
1. Contributor: Usha
Links to recipes from her blog.
Chicken Pulao in rice cooker
Chicken Dum Biryani
2. Contributor: Neeru
Here is the Recipe for Chicken Biryani.....chala chala baga vochindhi ani cheppadu shankar....nenu thinanu ka
Ingredients
Chicken....2 lb
Onions.....1 whole piece
Green Chillies.....(upto 5 pieces)
Red Chilli powder
Turmeric Powder
Yogurt
Ginger and Garlic paste
Regular Masala Powder
Oil
Basmati Rice
Salt
FIRST STEP.....Soak Basmati Rice(around 3 cups for 2 lb chicken) in water for 30-45 mins
MARINATION
Take the chicken and make small pieces.
Take the pieces in a bowl and clean them with water.
Then remove all the water and then start adding the following ingredients stated below.
Add turmeric powder(1 spoon)
Add Chilli powder(1-2 spoons)
Add Yogurt(1/2 container)
Add ginger and garlic paste(take raw ginger and garlic cloves and cut them into pieces and then male a soft paste out of them)...2 spoons
Then keep aside the bowl of chicken for about 45-60 mins
BROIL CHICKEN
After the chicken gets marinated, take the chicken in the oven bowl.
Add oil to the bowl or pan and add chicken into the bowl. Pre-heat the oven for 400 degrees and make sure it is in the BROIL option.
Let the chicken broil for about 45 mins.....
MAIN PROCESS
Cut onions into thin pieces and then cut green chillies....
Take a bowl(it would be better if the container is a pressure cooker) and add oil for about 2-3 spoons
Once the oil gets heated....add the onions and green chillies and fry them until they turn into golden brown.
Then add broiled chicken into the onions and green chillies mix and then fry for some time.
Later add the regular masala powder (about 1 spoon) and then stir well.
Then add ginger and garlic paste(1 spoon)
And add 11/2 spoon salt and then add the soaked basmati rice to it.
For 1 cup basmati rice.....add 11/2 cups water.....for cooking
If it a pressure cooker.....then let the biryani cook for about 2-3 whistles.
Or if it is an ordinary bowl.....then let is cook until the rice gets boiled.
Then the Biryani is all ready to eat......
hope this helps....
3. Contributor: Padma Reddy
check this recipe of egg dum biryani on my blog, simply replace the eggs with chicken.... it is that simple...for more spicyiness if u have aachi biryani masala else use Shaan biryani masala... Here is the recipe link
but keep in mind, marinate chicken very lightly with karam and salt..
HTH
Meeku inka emaina chicken biryani recipe kavalante, mana Usha blog lo undi chudandi
chala biryani recipes unnayi.. Check the this link
4. Contributor: sushma pinjala
Here u go.
http://sushmapinjala.blogspot.com/2009/09/chicken-dum-biryani.html
Contributed Recipe
Check Pallavi's recipe
Links to recipes from her blog.
Chicken Pulao in rice cooker
Chicken Dum Biryani
2. Contributor: Neeru
Here is the Recipe for Chicken Biryani.....chala chala baga vochindhi ani cheppadu shankar....nenu thinanu ka
Ingredients
Chicken....2 lb
Onions.....1 whole piece
Green Chillies.....(upto 5 pieces)
Red Chilli powder
Turmeric Powder
Yogurt
Ginger and Garlic paste
Regular Masala Powder
Oil
Basmati Rice
Salt
FIRST STEP.....Soak Basmati Rice(around 3 cups for 2 lb chicken) in water for 30-45 mins
MARINATION
Take the chicken and make small pieces.
Take the pieces in a bowl and clean them with water.
Then remove all the water and then start adding the following ingredients stated below.
Add turmeric powder(1 spoon)
Add Chilli powder(1-2 spoons)
Add Yogurt(1/2 container)
Add ginger and garlic paste(take raw ginger and garlic cloves and cut them into pieces and then male a soft paste out of them)...2 spoons
Then keep aside the bowl of chicken for about 45-60 mins
BROIL CHICKEN
After the chicken gets marinated, take the chicken in the oven bowl.
Add oil to the bowl or pan and add chicken into the bowl. Pre-heat the oven for 400 degrees and make sure it is in the BROIL option.
Let the chicken broil for about 45 mins.....
MAIN PROCESS
Cut onions into thin pieces and then cut green chillies....
Take a bowl(it would be better if the container is a pressure cooker) and add oil for about 2-3 spoons
Once the oil gets heated....add the onions and green chillies and fry them until they turn into golden brown.
Then add broiled chicken into the onions and green chillies mix and then fry for some time.
Later add the regular masala powder (about 1 spoon) and then stir well.
Then add ginger and garlic paste(1 spoon)
And add 11/2 spoon salt and then add the soaked basmati rice to it.
For 1 cup basmati rice.....add 11/2 cups water.....for cooking
If it a pressure cooker.....then let the biryani cook for about 2-3 whistles.
Or if it is an ordinary bowl.....then let is cook until the rice gets boiled.
Then the Biryani is all ready to eat......
hope this helps....
3. Contributor: Padma Reddy
check this recipe of egg dum biryani on my blog, simply replace the eggs with chicken.... it is that simple...for more spicyiness if u have aachi biryani masala else use Shaan biryani masala... Here is the recipe link
but keep in mind, marinate chicken very lightly with karam and salt..
HTH
Meeku inka emaina chicken biryani recipe kavalante, mana Usha blog lo undi chudandi
chala biryani recipes unnayi.. Check the this link
4. Contributor: sushma pinjala
Here u go.
http://sushmapinjala.blogspot.com/2009/09/chicken-dum-biryani.html
Contributed Recipe
Check Pallavi's recipe
Cooking Soya Chunks
Contributor: Sravanthi
soya chunks ni ey curry lo ayina add cheyochu...
first water boil chesi avvi marigeryppudu stove off chesesi soya chunks ni oka 5 minutes varaku andulo vesi vunchithey chalu avvi soft avuthayi... then drain the water and add it in any curry... nenu tomato curry lo vestha appudu tomatoes taste soya loki infuse avuthundhi... else you can add in any biryani or pulao
soya chunks ni ey curry lo ayina add cheyochu...
first water boil chesi avvi marigeryppudu stove off chesesi soya chunks ni oka 5 minutes varaku andulo vesi vunchithey chalu avvi soft avuthayi... then drain the water and add it in any curry... nenu tomato curry lo vestha appudu tomatoes taste soya loki infuse avuthundhi... else you can add in any biryani or pulao
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