Egg Onion Spicy Bhurji

Ingredients

1. Eggs                             2
2. Onion                           1/2 chopped
3. Chilly powder              1/4 tsp
4. Salt                                a pinch
5. Pepper                           a pinch [ optional]
6. Chutney powder           1 tsp

For Seasoning

1. Oil                           1 tbsp
2. Mustard seeds         1/2 tsp
3. Urad dal                  1/4 tsp
4. Curry leaves            little
5. Coriander leaves     for garnishing

Method

• Heat oil in a Kadai add seasoning, splutter mustard seeds.
• Add onion, curry leaves and fry for 1 minute.
• Beat eggs and stir fry, Add the spices, fry.
• Garnish with coriander leaves.

Ragi Gunji

Ingredients

1. Ragi flour           2 tbsp
2. Oats                    2 tbsp
3. Broken wheat     2 tbsp
4. Water                 5 cups
5. Salt                    1 tsp

Method

• Boil water add broken wheat and cook on a low heat for 2 minutes.
• Add oats and cook for 2 minutes.
• Take ragi flour in a cup add little water and mix to a smooth paste.
• Stir in the oats and wheat Gunji and boil for 5 minutes.
• Serve with Mango pickle.

Green Raitha

INGREDIENTS

FOR GREEN RAITHA

1. 1 bunch coriander leaves
2. 1/4 coconut
3. 1 cup curd
4. 1/2 tsp salt 

METHOD

• Grind coriander leaves and coconut'
• Mix with curd and salt.

Egg Plain Bhurji

Ingredients

1. Eggs                       2 nos
2. Onion Powder       1/4 tsp
3. Garlic powder        1/4 tsp
4. Flaxseed powder    to Sprinkle
5. Oil                          2 tsp
6. Salt                        a pinch

Method

• Heat oil add Eggs, onion, garlic powder and Scramble.
• Cook for 1 minute sprinkle flaxseed powder.
• Serve with rice and bread.

Yogurt Chicken

Ingredients

1. Chicken                    10 large piece
2. Curd                          500 gm
3. Chilly powder           5 tsp
4. Salt                            3 tsp
5. Garam masala           2 tsp
6. Kasuri methi             3 tsp
7. Oil                             3 tbsp
8. Ginger- Garlic paste  2 tbsp

Method

• Mix all the ingredients in curd and marinate for 1 hour.
• This chicken is cooked in an earthen pot.
• Heat oil in a pot, arrange the chicken pour the extra curd masala to chicken.
• Close a lid and cook on low heat for 5 minutes.
• Turn the chicken for another 5 minutes.
• Again turn them and cook until the masala becomes a thick paste.
• And the comes out of the chicken.
• Serve with layered chapati and mayonnaise

Dalcha

Ingredients

1. Bengal Gram             1 cup
2. Raw Mango               1 cup cut
3. Brinjal                        4 big cut
4. Chicken with bones   1 cup
5. Tomato                      1 cup chop
6. Onion big and small  1 cup cut
7. Ginger-Garlic paste   1 tbsp
8. Green chilies             10 slit
9. Sambar powder        1 tsp
10. Salt                           2 tsp
11. Water                       5 cups
12. Curry leaves            few
13. Coriander leaves     handful chop
14. Turmeric                 1 tsp

Method

• Boil water in a pressure cooker, add all the ingredients.
• Cook for 3 whistles, Open check salt, and thickness.
• Add little water if necessary, Mix the gravy with a ladle for 5 times.
• Garnish with coriander leaves. Season with mustard seeds and curry leaves.

Layered Chapati

Ingredients

1. Wheat flour         1 cup heap
2. Salt                      1/2 tsp
3. Oil                       1 tsp
4. Water                   1/4 cup

Method

• In a mixing bowl add wheat flour, salt, oil, and water.
• Mix and knead to a smooth dough for at least 2 minutes.
• Let the dough sit for another 5 minutes.
• It's better to keep the dough in a hot box.
• Make small balls and dust in maida flour. Heat Tawa.
• On the chapati, wood flat the ball by bin to a round shape.
• Brush oil on the surface, fold to half an again brush oil on half side,
• Take triangle shape and dust in maida flour.
• Again press to a chapati shape and roast on both sides.
• Serve with any gravy, kurma, chutneys.

Plain Kalaki

Ingredients

1. Egg                       1
2. Oil                        1 tsp
3. Chutney powder   1 tsp
4. Salt                       a pinch
5. Pepper                   1/2 tsp

Method

• Heat tawa and keep the flame low.
• Beat egg and pour on the tawa.
• Quickly fold the side of the omelet to the triangle shape.
• Take off from tawa to serving plate.
• Sprinkle chutney powder or salt and pepper.

Muslim Biryani- 1

Ingredients

1. Chicken                1/2 kg
2. Biryani rice           1/2 kg
3. Water                     2 parts
4. Salt                        3 tsp
5. Lemon                   1 small
6. Onion                     2
7. Tomato                   2 1/2
8. Green chiles            10[whole]
9. Red chilies               5
10. Ginger                      3"
11. Garlic                       2 pods
12. Turmeric                   1/2 tsp
13. Curd                          1/2 cup
14. Garam masala           1 tsp
15. Coriander powder     1 tsp
16. Mint leaves                handful
17. Coriander leaves       handful

For Seasoning

1. Cinnamon           2"+ 1"
2. Cloves                 5 + 5
3. Cardamom          4 +2
4. Bay leaf              3
5. Oil                       1/2 cup
6. Ghee                    1/2 cup

Method

• Wash red chilies and soak in a cup of water for 1 hour. Wash rice and soak.
• Grind red chilies with ginger, garlic, 1" cinnamon, 5 cloves, and 2 cardamom.
• Slice onion, tomatoes. wash chicken, mint, and coriander leaves.
• Heat ghee and oil in a heavy-bottomed vessel.
• Add seasoning fry for 1/2 a minute. Add onion and fry till crisp, until it changes its color.
• Add ground paste and fry for a minute, add tomatoes, coriander powder, curd and mix.
• Add chicken , salt, mint, green chilies, and coriander leaves. Fry well and close the lid.
• Cook on a low flame for 10 minutes stirring in between.
• After 10 minutes add water and bring to boil.
• Add rice and garam masala, stir for 2 or 3 times and close the lid.
• Cook on a low heat for 20 minutes. Mix in between.
• Serve with raitha and Dalcha.

Ginger- Garlic Paste

Ingredients

1. Ginger         1 cup
2. Garlic          1 cup
3. Salt              1 tsp
4. Oil               1 tsp
5. Lemon         1 tsp or
6. Vinegar        1 tsp

Method

• Measurement should be equal.
• It gives good aroma if it is correctly measured.
• It can be stored for a month or more.

Rice Spicy powder

Ingredients

1. Rice                     1 cup                                   
2. Red chilies           handful
3. Curry leaves         handful
4. Roasted Gram      1 cup
5. Groundnut oil       2 tbsp
6. Asafoetida            1 tbsp
7. Salt                       1 tbsp heap
8. Garlic                    20 flakes
9. Jeera                     2 tsp
10. Pepper                  1 tsp
11. Coriander seeds    1 tbsp
12. Turmeric               1 tsp

Method

• Wash and soak rice for 5 hours. 
• Drain water completely and spread on a cloth.
• Let it dry for 1 hour. Heat oil fry the rice until they puff up.
• Fry on a low heat, it will take time to puff for at least 2 minutes.
• Transfer it to a plate. Add garlic and fry until crisp, brown in color
• Fry turmeric, salt, asafoetida also for half a minute.
• Fry the masalas together till they change color.
• Cool for 5 hours and powder it.
• Spread on a plate or paper for 1 hour and store it in a bottle.

Salem Yellow Chicken Biryani

INGREDIENTS

1. Chicken                      500 gms
2. Biryani Rice               500 gms
3. Onion                         2 nos
4. Tomato                       2 big
5. Green chilies              15
6. Mint leaves                handful
7. Coriander leaves        handful
8. Ginger-Garlic paste   2 1/2 tbsp
9. Salt                            4 tsp
10. Water                        2 measures of rice
11. Turmeric                   1 tsp

For Seasoning

1. Oil                            1/2 cup
2. Ghee                         2 tbsp
3. Star Anise                 2 nos
4. Marati moggu           8
5. Cinnamon                 3"
6. Cloves                      12
7. Bay leaves                3
8. Kalpasi                     little

Method

• Wash rice 3 times and soak for 15 minutes. Drain water completely.
• Wash mint, coriander leaves, and chop.
• Cut onion, tomatoes, and slit chilies.
• Heat oil, ghee together in a heavy-bottomed vessel, add bay leaves and masalas forv1 minute.
• Add green chilies, fry till it changes its color, add turmeric and fry.
• Close the while adding chilies, the seeds will scatter on us.
• Add onion and fry till half done, add tomatoes and ginger-garlic paste, mint leaves.
• Fry till good aroma comes up. Add chicken, and salt, fry for 2 minutes.
• Close the lid and cook on a low flame for 5 minutes. Stir in between.
• Add water, lemon juice and coriander leaves.
• Bring to boil, add rice and mix well.
• Cook for 15 minutes on a low flame.
• Turn the rice in between, after 10 minutes close the lid keep weight on it.
• Cook for 5 minutes and off the stove. 
• Mix again before serving. Serve with chicken gravy and raitha.

Raw Mango Rice

Ingredients

1. Rice                          1 cup
2. Raw Mango              1 no
3. Turmeric                   1/2 tsp
4. Salt                            2 tsp
5. Ginger                       1/4"
6. Coriander leaves       little

For seasoning

1. Onion                      1 
2. Green chilies           5
3. Curry leaves            few
4. Groundnut               handful[roasted]
5. Mustard seeds         1 tsp
6. Urad dal                  1 tsp
7. Bengal gram            1 tsp
8. Hing                        1/2 tsp
9. Oil                           3 tbsp

Method

• Wash rice and boil and cool down.
• Cut onion, slit chilies, chopped coriander, grated ginger, and Raw Mango.
• Heat oil Add seasonings and splutter mustard, fry dal.
• Add groundnut, curry leaves, chilies, ginger, and onion fry till translucent.
• Add turmeric, grated Raw Mango, and fry for 2 minutes on a low heat.
• Finally, add rice and salt, and fry on high heat till mixed up.
• Garnish with coriander leaves, serve with pickles and curd rice.