Pizza

Ingredients:

Pizza base mix :1 sachet
Grated cheese :1/2 cup
mushroom :1 large sized
Bell pepper :1/4 th finely sliced
tomatoes :1 cut into lengthwise
Tomato ketchup as required
salt to sprinkle over pizza
pepper according to your taste


Preparation method:


Take pizza base mix powder and add hot water and knead the dough to the chapati consistency,leave it for 10 min.

Roll the pizza with 1/2 inch thick leave it for 5 min and spread tomato ketchup all over the pizza base.

Add cheese over tomato kethup,thinly sliced mushrooms,bell peppers,tomatoes and sprinkle little salt as per your taste.

Bake the pizza for about 20-25 minutes.Once its ready sprinkle pepper over it and serve hot.

Bisibelebath

Ingredients:

Rice :1 cup
Toor dhal :3/4th cup
carrot :1 big sized
Potato :1 big sized
beetroot(boiled or fresh) :2 small sized
Beans :4-5 cut into 2cms
Tamdrin juice :1 small cup
Onion :1 small sized cut into length wise
Tomatoes :2 small sized
cashew nuts :5-6 nuts
Groundnuts :1/2 cup
Ghee :2 tbl spn
Curry leaves :2-3 branches
coriander leaves :1/2 cup
Bisibelebath powder :3-4 tbl spn
Red chilli powder :1/2 tbl spn
Salt as per taste
Oil as required




Procedure:

Add one cup of rice and 3 cups of water in one vessel,add toor dhal with pinch of tumeric in other vessel and pressure cook it for about 4-5 whistles.

Boil rest of the vegetables by adding 1/4th tbl spn of salt for about 15 minutes.

Now take a big bowl and put 2 tbl spn of ghee and 2 tbl spn of oil,once the oil is hot add cashew nuts and fry till light brown,add curry leaves and onions and fry for 5 minutes.

Add 1/2tbl spn of tumeric to the mixture and add the boiled and mashed toor dhal,add all the vegetables,3-4 tbl spn of bisibelebath powder and allow it to boil for another 10 minutes.

now add the tamdrin pulp,1 tbl spn of salt,1/2 tbl spn of red chilli powder and boil it,finally add rice and mix it.
Tasty Bisibelebath will be ready.

Hyderabadi Biryani

Ingredients:

Basmati rice :1/2 kg
Chicken :1 kg
Curd :500 gm
Ginger-garlic paste :4-6 tbl spn
Green chilli :4-6
Big onion :2
limejuice :1/4 Cup
Red chilli powder :1/2 tbl spn
A pinch of shazeera
Finely chopped coriander leaves
mint leaves :8-10 Sticks
saffron :2 Pinch
Cinnamon :1-2
Cardamom :2-3
Saffron color
Clove :1-2
oil :2 Cup
Salt to taste
Ghee :2 tbl spn


preperation method:


Wash and chop the chicken into square pieces.
• Marinate the mixture of chicken and ginger garlic paste for an hour.
• In the meanwhile, chop the onions lengthwise and saute them in the oil on low heat till light brown.
• Cool these fried onions and crush them in a plate with your hand.
• Mix 3/4th of crushed fried onion, curd, red chilli powder, cinamon, green chilli paste, cardamon, shazeera, coriander leaves, clove, safron water, mint leaves and salt into the marinated chicken.
• Leave the mixture for 1 hour.
• Wash the rice and cook it.
• Pour little water and add one tsp salt, shah zeera, cinamon, clove, cardamon, mint leaves, coriander leaves and green chilli.
• When rice becomes half cooked, remove it from the flame.
• Drain the water completely.
• Spread this cooked rice over marinated chicken.
• Add saffron color, limejuice, ghee and the remaining crushed onions over rice layer.
• Tightly cover with a lid.
• Keep on a low flame.
• Remove from the heat exactly after half an hour.
• Hyderabadi Biryani is ready to serve.

Mirchi ka Salan

Ingredients:
Large green chillies/capsicum :250 gm
Sautéed onion paste :100 gm
Ginger garlic paste :1 1/2 tbl spn

Coriander finely chopped : 1 cup
Mustar seeds : 1/2 tbl spn
Cloves : 1 1/2 inch
Curry leaves as requied
Tamarind :lemon sized (approximately 50gm)
Coconut oil : 2 big tbl spn
Salt as per taste

Salan Paste:

Coconut powder : 50 gms
peanuts powder : 50 gms
Coriander seeds : 2 tbl spn
Sesame seeds : 1 1/2 tbl spn
Cumin seeds : 1 tbl spn
Peppercorns : 1/2 tbl spn
Red Chillies : 5-6



Preperation method:

Slit and deep fry the green chillies in hot oil. Remove and keep aside.
Roast and grind together ingredients for the paste.
Soak the tamarind in a cup of water and extract pulp.
Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
Mix the sautéed onion paste and stir for 3 minutes.
Add the salan paste and continue stirring.
Pour 15 ml of water at intervals to avoid paste sticking to the pan.
Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce.
Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
Remove and garnish with finely chopped coriander leaves.

masala wada

Ingredients:

Channa dhal :1/2 cup
urid dhal : 1/4 cup
moong dhal : 1/2 cup
onions : 1 big finely chopped
green chilies : 4 finely chopped
Ginger : 2 inch finely chopped
coriander : 1/2 cup finely chopped
salt as for your taste
baking soda : 1/4 tbl spn
oil as required for deep frying.


Preperation method:

Soak channa ,dhal urid dhal and moong dhal for 5-6 hrs and keep 1/4 cup of all the mixture of soaked channa dhal,urid dhal and moong dhal seperately.

grind rest of all dhal left over .

add 1/4 cup of mixed dhal,chopped onions,green chillies,
finely chopped coriander ,ginger,salt and baking powder to the grinded mixture.

heat oil in pan for deep fry and fry wadas in medium heat untill golden brown,
serve with chilli sauce or pudina chutney.

GOL GAPPE

Ingredients:For making Gol Gappe (plural Gol Gappe)
1. Sooji (Semolina ) 1/2 cup
2. Maida ( Plain Refined Flour) 1/2 tbsp.
3. Cooking Soda 1/2 teaspoon
4. Salt to taste
5. Oil for Frying


For Spicy Pani or Spicy Water
1. Chopped Mint Leaves 1 1/2 cups
2. Chopped Coriander Leaves 1 tbsp.
3. Tamarind 1/3 cup
4. Ginger 1"
5. Green Chillies 4 to 5
6. Ground Cumin Seed (roasted) 1 tsp.
7. Kala Namak (Black Salt ) 1 1/2 tsp.
8. Salt to taste

For Filling
1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.

For Red Tamarind Chutney
1. Tamarind 1 cup
2. Jaggery 1/2 cup
3. Sugar 2 tbsp.
4. Red chilli powder 1/2 tsp
5. Kali Micrch (Black pepper) powder 1/4 tsp.
6. Dry Roasted cumin powder 1 tsp
7. Cloves 2
8. Warm water 2 cups
9. Vegetable oil 1 tsp.
10. Salt to taste


Instructions:For Gol Gappe or Gol Gappa :

1. Mix semolina, plain flour, Cooking Soda salt , 2 tablespoons of oil and knead well to make dough, leave it bit stiffer than normal.
2. Cover it with a wet towel and let it stand for 20 minutes.
3. Now make very small balls and roll them into small circles.
4. Remember not to make the circles bigger as they have to be eaten whole.
5. Remember to put the circles under a damp cloth as soon as you roll them.
6. Heat oil in a thick bottomed pan and then fry them.
7. The idea is to puff them like a sphere and fry them till golden brown.
8. Take them out and put them on kitchen paper towel, to get rid of the extra oil.
9. Let them completely cool down ( otherwise they will become soggy)before you put them into an airtight container.


For making spicy water

1. Soak the tamarind pulup in one cup of warm water for one hour.
2. Strain the tamarind residue out to get thick tamarind water. While straining in the strainder mash the tamarind with the help of a spoon.
3. Put mint leaves, chopped coriander, ginger, chillies and dry roasted cumin seed.
4.Add a little water AND MAKE A SPICY WATER AND THEN GULP THE GOL GAPPE

gutti vankaya kura

Ingredients:
small sized brinjals : 5

For Masala
coconut powder : 3 tbl spn
groundnut powder : small cup
red chilli powder : 2-3tbl spn
dhaniya powder : 2 tbl spn
nuvvulu(gingelly) : 1 tbl spn
garam masala :1.5 tbl spn
jaggery :2tbl spn
finely chopped
ginger :1/2 inch
garlic :4-5
oil and salt as
required


Preperation method:
grind the masala into fine paste by adding little water and some oil also,
cut the brinjals an fill the masala into the brinals.
Keep the pan add some oil and curry leaves and fry the brinjals for 5 min and put the rest of masala,close the lid and cook untill done.Serve with rice or chapati taste excellent...