Hot Kuzhi Paniyaram

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Today I'm going to tell about the dish which is can of the variation for sweet Dosa recipe. This Gunta punugulu is also called with the different names Guliappa, Paniyaram, Appe, Gundponglu, Gulittu, Gunta Pangana, Gunta Pongadalu, Paniyaram in South India. This wonderful hot dish can be made with left over Dosa Batter or Idle Batter.

Ingredients:

• 2 cup Dosa batter
• 4 number green chillis
• 1 number carrot
• 1/2 tbsp cumin seeds
• Oil
• Onions
• as per taste salt

Preparation Method of Masala Gunta punugulu with Paniyaram Pan:

Now you can add cumin seeds, onions, chopped green chilli, Grated carrot and mix this to the in the remaining dosa or idli batter.

Now you can take the Paniyaram Pan, and two drops of oil into each chamber. Nowadays this plan is available in nonstick. Now you can put the batter into each holes. Now you can close it with an it. When the polls form on the masala Paniyaram, you can turn Paniyaram on the other side and let it cook for you more minutes. Now you can serve them with the coconut chutney or even with tomato chutney.

Coconut Chutney

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In the ancient days, people were using ammikkal, for preparing this Coconut Chutney. But now the technology has improved a lot and people are using mixer for preparing this wonderful side dish. Preparing this dish is really very easy and it is a must for South Indian food like idli, dosai or Mysore Bonda. It is one of the healthy and nutritious Chutney.

Ingredients:

• 1 number grated coconut
•  cashew nuts
• 1 pinch hing Asafotida
• 2 piece chopped green chilli
• 1 chopped ginger
• 1 chopped coriander
• 1 springs Curry leaves
• 1 tbsp cumin
• 2 tbsp oil
• 15 grams dhalia
• 3 piece red chill
• 1 pinch tamrind or lime
• 1 tsp mustard
• 1 pinch salt

Preparation of Coconut Chutney:

now you can add cashew nut, roasted Chana Dal, chopped chilli, chopped coriander, tamarind, cumin seeds, chopped ginger, Coconut, salt and add some water in the mixer. Now you can blend it and take it into a bowl.

Now tempering or tharka is must for the Kobbari Pachadi, take pan and add some of oil. When it gets heated up you can add mustard seeds, cumin seeds, red chilly, urad wash, hing powder, Curry leaves and sort them. Now you can add this talimpu to your Nariyal Chutney. It is ready to serve.

Mysore Bonda

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Mysore Bonda is one of the special dish which is very popular in Andhra Pradesh. They are different versions for preparing this Mysore Bonda. Firstly, let's learn about the basic method of preparing Mysore Bonda.

Ingredient:

• 1/4 cup rice flour
• 1 cup maida
• 1 tbsp coconut pices
• 3 number green chillis
• 1 cup water
• pinch of cooking soda
• 1 tsp cumin seeds
• 1 tsp ginger chopped
• 1 cup of yoghurt(curd)
• to taste salt
• to fry oil

Preparation of Mysore Bonda:

for preparing this Mysore Bajji, firstly you need to prepare buttermilk. We need to add both curd and water. Mix them well

Now, you need to take maida which is also known as all-purpose flour. Mix rice flour, salt, cooking soda, buttermilk. Due to the cooking soda and buttermilk you can observe that the mixture will pop up. Let it soak for 10 min.

Now add cumin seeds, onions, green chilli, chopper ginger and chopper coconut. Now you can mix it well. If you wait for one hour then you can able to get the soft and smooth Mysore Bonda.

Take pan and let the oil get heated up, now you can get your hands and make ground balls of the doubt and cook it in a very low flame. When this becomes golden brown in colour you can remove from the flame. You can serve them with the coconut chutney.

Lamb Leg Soup

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Paya (or) Attu kalu curry (or) Mutton Paya  is one of the delicious food which is very healthy to the body. It has essential vitamins and minerals which are required for the health. We can say that is is one of the “tasty nutritious soup”. This Paya is famous and popular dish in Hyderabad and we can say that it is the Hyderabadi Nawabi Dish. It takes lots of time cook, so, you need to cook it in the Pressure Cooker. This dish is famous in Karnataka, tamil Nadu, Kerala, Andhra Pradesh.

Ingredients:

• 8 number Lamb Legs
• 3 leaf bayleaf
• 2 number CARDMOM SEEDS
• 2 number Cinnamon
• 2 number CLOVES
• 3 big Green Chilles
• 1 big ONION
• 1 tbsp coconut powder freshly made
• 1 bunch Corainder leaves
• 1 tsp red chill powder
• 1/2 tsp Garam masala powder
• 1 tbsp Ginger & Garlic Paste
• 1 tbsp Coriander powder
• 1/2 tsp pepper powder
• leaf Curry Leaves
• pinch Turermic powder
• pinch shah zeera
• 2 tbsp Oil
• To Taste SALT

Preparation of Paya (or) Attu Kalu Soup:

Just take 2 tbs of oil in the pressure cooker and add cardamom, Cloves, Cinnamon, shah zeera, bay leaf, onions, curry leaves, ginger garlic paste, turmeric powder, green chillies and salt and mix it well. T this mixture you can add the feet of lamb. Now you can add water and close the cooker. Let it cook untill the legs are cooked softly and the meat as to come to out. It is so soft that it melts in the mouth. It takes 30 minutes to cook on low flame.

Now when it is cooked and now you can add coconut powder, coriander powder, garam masala, pepper powder, red chilli powder and mix it well. You can add water and cook it for 10 minutes. When this paya soup is ready the meat gets separated from the bones. Garnish it with coriander leaves and served with jowar ki roti, roomali roti and buns.

Paya (or) Attu Kalu Soup for Sick people or Patients:

If you are preparing this lamb goat leg soup for sick people or patients, don’t add to much of spices. just add water, pepper powder and salt and cook it well.

Aloo Gobhi or Alu Gobi Masala

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They are various kinds of dishes available in our world. Today I'm going to tell about the North Indian style of cooking with potato and cauliflower. This dish is also called as Aloo Gobi, Gobhi Aloo, Alu Gobi, Aloo Gobi Masala or Potato Cauliflower Curry.  It is one of the delicious food and we can say that it is a standard item in the restaurant menu. The reason behind the popularity is due to the excellent combination of potato and cauliflower. It captured the juice flowing.

They are various kinds of versions available in this special dish. Now let's know about how to prepare the Aloo Gobhi in dry version.

Ingredients:

• 1 cauliflower, 
• 1 tbsp peas
• 1 number onion
• 4 number potatoes,
• 3 number tomatoes, 
• 1 bunch coriander leaves
• 2 tsp coriander powder
• 2 number green chilli
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp ginger garlic paste
• 3/4 tsp turmeric powder
• 2 number green chilli
• 1/2 tsp amchoor pdr
• 1/4 cup oil
• 1 tsp red chili powder
• to taste salt

preparation of Aloo Gobhi:

now take chopped onions, tomatoes and green chilli, smashed them into fine paste. You can even add them directly but if you smashed them then you can get a sauce very easy and even tasty.

Take some oil into a pan, add some cumin seeds, hing, ginger garlic paste, smashed mixture, turmeric and let it come to a boil. If you cook it for 2 to 3 min on low flame then the onions and tomatoes get disappear into the sauce and oil ozzes is out of it.

In water just add coriander powder, chilli powder, amchoor pdr and mix them well. This amchoor pdr is added to a mixture because to get a kind of sourness.

Just add this water into the sauce, then add some salt, kasturi methi powder. Now you can add cauliflower and potato pieces into it and close it with the lid ( always put the potatoes in water when it is cutted into pieces because it gets dark due to oxidation). Sprinkle little water don’t add too much because we are going to prepare dry Aloo Gobhi.  Let it cook until the vegetables are cooked the well. Just sprinkle garam masala and coriander leaves. Now you can switch of the flame and serve it to your beloved one. It goes well with naan, chapati, puri, biryani, roti.

If you add green peas to the Aloo Gobhi then it becomes “Aloo Gobhi Matar”.

Nimmakaya rava pulihora or Rava pulihora or Rice Rava or Biyyapu Rava

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You might have heard about Nimmakaya rice or lemon rice. But today I'm going to tell about a different style of rice which is made up of pulihora which is made of rava and lemon. It is very easy to prepare and it would be a wonderful dish for your breakfast. This Nimmakaya rava pulihora has various names such as Rice Rava or Biyyapu Rava.

Ingredients:

• 1/2cup Bengal gram,
• 2 tablespoon ground nuts,
• 6 green chilies,
• 1tablespoon cumin seeds,
• lemon small
• price rava 250 gms
• 1/2 tablespoon mustard seeds,
• 2 tablespoon  urad Dal,
• 1/2 fenugreek powder
• Little Green chilli
• 2 tablespoon dry red chilli,
• 6 Curry leaves
• pinch of  Asafoetide
• 1/4 turmeric powder,
• salt as taste

Preparation of Nimmakaya Rava Pulihora:

firstly you need to take pan and add 1 teaspoon of oil and let it is heated up. Add a little seasoning.  Now you can add two glass of water that is 500 ML. Now you can add salt to taste and let it boil while boiling you can add turmeric powder. Then you can add rawa and mix well. Just within 5 min it will get cooked . Then you can switch of this stove and close it with the lid. Meanwhile at the lemon and squeeze the juice into bowl.

Take one more pan and take two tablespoon of oil. Then you can add 2 tbsps urad dal , 2 tsps ground nuts,  1/2 cup bengal gram , 2 tbsps. dry red chilly, 1 cumin seeds, 1/2 ts. mustard seeds , 1/2 tsp. fenugreek powder , pinch asafetida,  little green chilies , 6 curry leaves and let it fry for 2 min.  now you can switch of the stove and remove it from the flame. This process is called as talimpu or tadka.

Now you can open the lid off rava, and transfer it into a bowel. When it cools down you can add the lemon juice and seasoning to rawa. Remember that, you must mix it well without any lumps. Garnish it with coriander leaves and you can serve it after half an hour. Tasty and sour nimmakaya ravva pulihora is ready to serve

Sabudana Upma

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Today I'm going to tell about a dish which is really very healthy for your health. This dish is prepared by using the Sabudana, which is also called as Sago and saggubiyyam. Before preparing this dish, you need to soak this Sago for three hours. When you soak it, you can able to find the white coloured residue floating on the top. You can just rinse it away. For preparing this saggubiyyam upma, you need the ingredients has shown below:

Ingredients:

• 3-4 number green chilies
• 1/2 tsp Mustard seeds
• 1 springs curry leaves
• 1/2 cup peanut powder
• 1 number ONION
• 1/2 tsp urad wash
• 1 bunch coriander leaves
• 2 tsp cumin seeds
• 1 tsp lemon juice
• 1 tbsp oil
• 2 cup sago
• to taste salt
• 1 tsp sugar

Preparation of Sabudana Upma:

in a pan, take two tablespoon of oil and at mustard seeds, cumin seeds, half a tablespoon of urad dal and add sliced onion. Add salt, pinch of turmeric, green chilli pieces, Curry leaves. Don't fry onions too much, just fry them until it becomes transparent. Now you can add Sabudana and mix it thoroughly. Now the sabudana becomes transparent  then you can add  crushed peanuts and mix it well. Instead of being gravy, if it is forming lumps then this may be due to that you have not rinsed the sago properly. Close the lid for 3 minutes and now it is ready to serve. Before that you can garnish it with coriander leaves and lime juice. We can also called as pearls upma because the sago looks like pearls.

You can even prepare sabudana vada. i.e.., sago vada, saggubiyyam vada.

Spinach Ricotta Ravioli

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I'm going to tell about the special Spinach Ricotta Ravioli dish which is made up of spinach. We all know that spinach is very healthy for your body. It won’t consist on any oil. So, it is very good for health. Getting this kind of oil free snack is really very rare.

Ingredients:

• 1/2 tsp freshly ground pepper,
• 1/2 freshly grated nutmeg.
• 1 Bunch of spinach,
• 1 cup ofcheese,
• 1 clove garlic,
• 1 egg,
• 1/4 cup of parmesan, Romano or Asiago cheese,
• 2 tbs Italian parsley, basil or mint
• 1 tbs salt,

Preparation of Spinach Ricotta Ravioli:

Firstly, you need to prepare a basic pasta dough, coverage for 30 min and the meantime let's know how to make the filling’s for it.

Wash spinach in water and blanch it. Squeeze out the water from the spinach and let it dry. After that you can chop it into small pieces and place it in a bowl. Add finely minced garlic, grated cheese, along with the egg and seasonings. Mix the ingredients well and place it into refrigerator while you roll the pasta.

Divide the dough into equal parts and roll it into a sheet. When you roll it into a sheet, see that it won’t get dry. You can even cover it with a plastic wrap. Cut the rolled sheets into squares with the help of the pasta machine. Apply water on the edges of each square. Now you can place the one tablespoon of mixture on the center of the square. Place the other sheet over top. Press the edges and see that they are sealed well. After preparing this, you must be careful and say that it is cooked immediately or else plays into the refrigerator. You can even keep them for one month in freeze.

To go this ravioli, make sure that water is at boil and add little salt to it. Now you can turn down the heat slightly and say that it is at general boil. Now you can add the pasta and cook it will for 3 to 5 min. Drain the water and serve with your favorite tomato sauce or chili sauce.

Sweet Kuzhi Paniyaram without Paniyaram pan

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Sweet Paniyaram is one of the popular snack items in India and it is served in evening. It will come in the category of Indian bread. It is very simple to do because it needs only some of the basic ingredients which are available in your home. Now I'm going to tell about the basic steps how to prepare this wonderful dish in your house. I'm sure that your kids will love to eat this dish.

Ingredients:

• 1 Cup Maida flour,
• 1 cup rava,
• 1 cup suger.

Preparation of sweet Paniyaram:

in order to prepare this sweet Paniyaram, you need to add the same quantity of all three ingredients. Mix it and let it soak for more than 4 to 5 hours. Just add very little amount of water for making it into a batter. The batter must be thick enough so that it won't spreads when you pour it into the oil. You can even add banana and curd to it. It is an optional for you. This will help you in getting the smooth and soft Paniyaram. This is one of the traditional dishes. Most of the people use Paniyaram pan, for preparing it. But today I'm going to teach you “How to prepare Paniyaram without Paniyaram pan or Paniyaram Chati??”

If you want to prepare this sweet Paniyaram, instantly, then you need to add a pinch of cooking soda. By using this soda, you don't need to soak it for 4 to 5 hours. Now keep the pan on the stove and fill it with oil. Let it heat it up, now you can pour the batter into the oil. Make sure that the oil is on heat, because only it can give you the perfect shape to your Paniyaram. Now you can serve this Paniyaram to your children.

Besan Laddoo

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Besan Laddu is one on the traditional sweet in India. It is even easy to prepare. So many people prefer to do this wonderful and delicious sweet during the Vinayaka Chathurthi festival. For preparing this you need the ingredients has following:

Ingredients:

• 2 cups gram flour (besan),
• 11/2 cup sugar (grinded),
• cashew nuts (chopped).
• 1 tsp each almonds,
• pistachios,
• 1 cup ghee,

Preparation of Besan Laddu:

Take a kadhai, mix gram flour or besan and ghee over a low heat. You must stir well, to avoid lumps. When it is ready, it will appetizing a smell. Now, you can remove it from the flame and let it cool down. Add grinded sugar and nuts for garnishing. Now you can prepare small balls of the mixture. If you are unable to round it, then you can just sprinkle water on it. Now, you can prepare besan laddu very easily.

Dibba roti or Crispy Uttappam or Akki Roti

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I'm going to tell about the simple Roti which is known as Dibba roti or Crispy Uttappam. Roti literally means bread and dibba means plumps. Even in Karanataka, they will do this dish which is called as “AKKi ROTI”. Basically this is the kind of dosai, but it is a thick one in which we will add onion, jeera and even soaked channa dal.

Ingredients:

• 1 cup rice,
• 1 bunch curry leaves chopped,
• 1 bunch curry leaves,
• 1tsb cumin seeds,
• 5 green chillies,
• 1 small ginger,
• 1 big onion,
• 1 cup urad dal.

Preparation of Dibba Roti or Crispy Uttappam 0r Akki Roti:

To make batter, you need to soak 1 cup of urad dal i.e.., black gram and 1 cup of rice. Allow it to soak for whole night. Add ginger, green chilly and salt and grind it into thick course paste. When a batter is ready add chopped onions, cumin seeds and chopped curry leaves.

As this batter is thick in paste, we are not going to use the spoon or cup to pour it. Now pour some oil in the non stick pain. Take the batter and put it in the center and spread it in the pan with your hands. Make sure that you wont burn your hands. If you want to get it more crispy, then you can make small holes in between. Oil will make it fry well. You can even spread it with spoon but it will make the uneven texture. Once the top part gets cooked, turn it over . Here the crispy dibba roti is ready to serve. You can eat this Dibba roti with coconut chutney or ginger chutney or any pickle at home.

Basic Kara Boondi

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I'm going to tell you about how to make a basic Boondi. Boondi are available in different kinds and with different names. Firstly let's now what are they known in different names: KaraBoondi, motichur boondi, masala boondhi. They are different kinds of dishes in this boondhi. They are listed as following: sweet boondhi, bellam boondi, Ankur boondhi.

Firstly, let's know how to prepare basic boondhi. For preparing this dish:

· you need a boondhi laddle which will consist of holes, it allows to drop the batter drop by drop. You can find different models of doondi laddle. This kind of boondhi plate is specially designed for this boondhi.

· one more modern available is that where it contains small holes and it is used to for preparing mothi chur boondhi.

· One more basic kind of stainer that we use for preparing this boondhi. In most of the houses, they use this kind of ladle. You can even use this doondi ladle, for preparing them. Below is the image of the basic doondhi ladle:

When you go to a store and ask for the basin, at the time you can able to find two different types available such as: fine besan and ladoo besan. Ladoo basin is a fine Couse of powder. But for preparing this we are going to take the basic fine besan.

Ingredient:

• 2 springs curry leaves,
• to taste red chilli powder,
• 1/2 cup peanut,
• oil for deep frying,
• 1 cup besan flour,
• water as needed.
• salt to taste,

For preparing Basic Boondhi:

Take basic fine besan into bowl, add some water and make it into a thick paste so that no lumps are formed. ( If you add more water into it, it may form lumps. So, avoid adding more water into it.). Now add some more water and make it into a pouring consistency. Add little amount of oil and it helps you to get a perfect kara boondhi.

We cannot say that now you are batter is ready for preparing the boondhi or not. Before that let's check out by using a small technique whether the batter is ready for preparing or not. This will be a great answer for the people who want to know ”Who to check the batter for boondi”.

Technique for checking the batter for boondhi:

Now just deep the sharp end of this spoon into the batter and just put one drop of batter into the oil from the height of 6 to 8 inches. If it takes lots of time for dropping into the oil, which means that it is a disaster batter. It is not good. So we need to add some more water into it. And again Dipper spoon and just drop the batter drop by drop from the spoon. If a droplet is dropping faster than it is the perfect consistence. See that you want that too much of water.

Now you can drop the batter with the help of the boondhi ladle. Now take the fried curry leaves and peanuts and add chilli powder and salt according to your taste. Now make it into a powder and just makes it into the boondhi. Now it is really too serve.

You can even prepare doondhi Raita with this.

Bisi Bele Bhath - Brinjal

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Do you know how to prepare Bisi Bele Bhath. Today I'm going to tell about how to prepare this wonderful dish. It is a simple dish and one of my favourite dishes too. Bisi Bele Bhath means hot lentil cooked rice. This rice is cooked by using the lots of spices and vegetables. Especially, brinjal is really very important for preparing this dish. This is one of the nutritious foods which are good for your health. You can see that, this is been cooked in Maharashtra, Chennai and many other areas.

Ingredients:

• 2 cups mixed vegetables (carrots, beans, radish, shalots, tomatoes, drum sticks, onions)
• 1 Tsp Cumin seeds or some use fennel
• 2 Tsp Broken cashew nuts
• 2 Cardamoms
• 1Tsp Chana Dal
• 1 inch piece Cinnamon
• 2 Cloves
• 1 Tsp Coriander seeds
• 1/2 tsp Mustard seeds
• 1 cup Rice
• 4 Dry red chillis
• Few springs few curry leaves
• Ginger Garlic Paste
• Pinch Hing (Asafetida)
• 20 grams Tamarind juice
• 1 tbsp Dessicated coconut
• 1 Tsp Oil
• 1tsp Urad Dal
• 1 to taste Salt
• 1/4 tsp Turmeric
• 1/2 cup Toor dal

Preparation method of Bisi Bele Bhath:

Next coming to the preparation method, add three tablespoon of oil, mustard seeds, jeera, red chilies, broken cashew, small pieces of onions, curry leaves, green chilli, pinch of hing. You can even add all the vegetables along with brinjal, pinch of Turmeric, soaked toor Dal. Now add the rice and enough water to it. Cover it with a lid and let it boil till the rice is cooked, dal is smashed up and vegetables cook well.

In the meantime, we can prepare the spice powder for Bisi Bele Bhath. For preparing spice powder, you need to dry roast some of the ingredients which are as following: take a pan, add dry red chilies, fenugreek seeds, pinch of mustard, whole garam masala( cloves, elachi, cardamom), dhanya (coriander seeds), Chana Dal, urad dal, finely chopped coconut pieces. Here you don't need to add any oil to it, as you're going to dry roast it. When they get slight golden colour remove it from the flame and grind it into a coarse paste.

When the rice is three fourth cooked, at the time you can add this tomato pieces, salt, spice powder and Tamarind juice. Tamarind juice can be added according to you. Just garnish it with coriander leaves and serve it to your family. You can serve them with the Kara boondi and curd raita.

Sarva Pindi spicy rice Flour pancake

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Hi friends,

Today I'm going to tell about the traditional dish which is known as “Sarva Pindi spicy rice Flour pancake”. Your grandmother’s might know about this wonderful dish. Serva means “dish” and pindi means “dough”. This will even very easy to cook because it can be made just within 7 min. And it would be a great this during the morning. This is a dyeing dish from Andhra Pradesh especially from Telangana region. Below are the ingredients which are needed for preparing this rice flour pancake.

Ingredients:

• 250grams Rice flour
• 1 tsp red chilli powder
• 1/2 cup Channa dal
• 1 bunch curry leaves
• 1 tsp ginger garlic paste
• 3 number Green chillies
• Oil as needed
• 1 number onion
• 1 tbsp sesame seeds
• as needed water
• as needed salt

Preparation Method of Sarva Pindi Spicy Rice Flour Pancake:

To make this dish, you need to soak Channa dal for 30 min. Just drain the water and takes channa dal. After this, add onions, red chilli powder, ginger garlic paste, sesame seeds, chopped curry leaves, chopped green chilies and salt to Channa dal. Mix all this together, and add rice flour and make it into dough. It must be soft enough.

In a pan, pour two tablespoon of oil and place the big dough. Apply little oil to your hands and press it. Always use nonstick pan for preparing this dish. See that it just won't be cracked at the edges if it happens then just press it. Just put small holes on this dough all over. This holds will help in oil to come out of it and allows cooking. And just a few drops of only two It., Then cover it with a lid and cook it on low flame. This will help in cooking faster. Just allow it to cook on one side and then you can remove it from the flame and serve to your family. You can make this dish tastier with any pickle.

Hyderabadi chicken biryani in Pressure Cooker

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When you listen are word: Hyderabadi chicken biryani, you will start watering in your mouth. When you go out for a restaurant, at the time you will surely order for this Hyderabadi biryani because it is really delicious to taste. If you're interested in making this restaurant Hyderabadi chicken biryani at home, then you can use the recipe which is described below. Even I tried this and got success. Now I can prepare my chicken biryani on my weekend to make it special. Preparing this biryani is also very simple and easy.

Ingredients:

• 1 cup sliced onion,
• 500 kg chicken.

Chicken Marination:
1/2 tea spoon coriander powder,
1/2 tea spoon red chilli powder,

1/2 cup thick yogurt,
1/2 tea spoon cumin powder,
2 tbl spoon chopped mint leaves,
1/2 tea spoon ginger paste,
1/2 tea spoon garlic paste,
3 green chillies,
3 tbl spoon chopped coriander leaves,
4 cloves powdered,
1″ cinnamon powder,
Salt.

For Rice:

• 1/2 tea spoon green chilli paste,
• 1/2 tea spoon garlic paste,
• 1 and 1/2 cups basmati rice,
• 1/2 tea spoon ginger paste,
• 1/4 cup onion,
• 3 cups water,
• 2 cloves,
• 1″ cinnamon,
• 2 cardamom,
• 2 bay leaves,
• 1/4 tea spoon turmeric,
• Ghee,
• Salt.

Preparation Method of Hyderabad Chicken Biryani:

Add the above marinade ingredients to chicken pieces and let it soak for 1 to 2 hours in refrigerator. At the same time, fry the onions and keep it aside.

Now heat oil/ ghee and add cloves, cinnamon, cardamom, bay leaves, green chilli paste, turmeric, on in, ginger garlic paste for a few minutes. Now you can add rice into it and try it for 2 to 3 min. Now add water and salt to the rice. For preparing this Hyderabad biryani, you can use the traditional drain process for cooking rice. So for this process, you need to add more amount of water and drain it when the rice is 80% cooked. You can remove it from the flame when the rice is cooked 80%. A common doubt that raises in everyone's heart is that, how to know whether the rice is cooked or not??? For that take one green and just press it with your finger nail. You can feel that it is little harder and still grainy.

You can prepare this Hyderabadi Chicken Biryani in Pressure Cooker:

Apply Ghee on the bottom of the pan and add marinated chicken. Now spread some 80% who could rice on the marinated chicken. Next you can put some marinated chicken again. And again on the top you can place some rice. Like this you can arrange alternatively one on the other. With this you can cook both chicken as well as rice. On the top you can garnish with the fried onions and coriander leaves. And close the pressure cooker with a lid. When you get a single whistle, make it into the same and immediately after is now within 2 to 3 min. Now you can surf the hot Hyderabad chicken biryani for your family and enjoy it. You can make this dish more tastier with Mirchi Ka Salan or bagara baingan.

Mooli paratha Raddish paratha

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Today I'm going to tell about the excellent dish which is known “Mooli Paratha” . Mooli means reddish, usually there are two ways to prepare this dish.

Ingredients:

• 2 number Radish,
• 1/2 tsb red chilli powder,
• 1 pinch of amchur powder,
• 1 bunch coriander powder,
• pinch of cumin powder,
• 2 number green chillies,
• 1/2 tbs oil,
• salt as per taste,
• 1 cup of wheat,

First method: a pinch of salt, amchur powder, cumin powder, red chilly powder, coriander leaves, Finely chopped green chilies to finely grated radish. And makes it well. Take the radish and squeeze out the water.

Second method: in the second method, here you can able to take the radish and other ingredients (salt, amchur powder, cumin powder, red chilly powder, coriander leaves, Finely chopped green chilies, radish). And this ingredients into a pan and allow to cook it. It is a nonstick pan for this process and let it slowly.

And one cup of regular atta and one tablespoon of oil. And you can use the water that is squeezed after from the radish and add some water. Make a dough, which is either soft nor too hard. Just cover it for 15 min, and then you can prepare small chapatis. Place the body a mixture at the centre of the chapati and cover it from four sides. Just slowly roll it has chapati.

Take a pan and let it get heated. Love you can fry the Paratha slowly by applying the butter or Ghee on both sides.

You can serve this special Raddish paratha, with only an onion Raith.