INDIAN CUISINE RECIPES

[Yuvarathna]

Hydrabadi Dum Biryani

 

Ingredients

 

For the Rice

2 cups of basmati rice

3.5 cup water

2-3 tsp. Ghee

3 cardamom

3 cloves

1

[Xendia]

:P :P :P

 

manchi item mama

 

nice thread

 

(yourock)

[Yuvarathna]

MUTTON BIRYANI

 

Ingredients

 

Rice - Preferably not very fine basmati. - 750 gms.

Mutton - 1 Kg. ( make sure that the mutton is cut of leg, chops and certain no. of boneless pieces)

Yogurt/Dahi - non-flavored, unsweetened.

Onions - 4-5 nos.

Med. Size Garlic - lots.

 

Whole Spices (Garam Masala)

Cinnamon sticks - 1 -2 1"pieces

Cloves- few nos.

Green Cardamom - 7-8 nos.

Whole Black Peppercorns - 6-7 nos.

Cumin Seeds - 1 tsp.

Bay Leafs lots

Salt - to taste

Ground Pepper powder - a little.

 

 

Method :

 

   1. Wash the mutton thoroughly. Allow the water to drain off. Add the yogurt and half of the Whole garam masala and 3-4 bay leafs to the mutton in a bowl. Mix it well so that all the pieces are coated. Also put a little salt & pepper powder. Keep aside in fridge for at least 4-5 hours. Best if readied & kept aside the night before.

   2. Measure the rice with any hollow bowl/cup, etc. and remember this measure. Wash the rice under flowing water and soak it in enough water for at least 1/2 hour.

   3. Slice the onions.

   4. Peel the garlic cloves and just slice into 2 pcs. lengthwise.

   5. Take a little oil in a pan. Heat it and add half the onions to it. Cook the onions untill they turn golden brown. Remove & keep on a paper towel so that the extra oil is drained.

   6. In the same oil, add the balance whole spices, a few bay leafs (garam masala) and cook for a few seconds on low heat. When the spices start to change their colour, add the garlic cloves. All of it. Cook for a couple of seconds and add the balance onions. Turn the heat to low and let the onions glaze. Do not stir often as this slows down the cooking process. Add salt as per your requirement.

   7. In the meantime, take the marinated meat. Take the pieces from the bowl one by one, squeeze them gently to remove the extra marinade in the bowl and one by one add the pieces to the oil as above.

   8. Keep the yogurt marinade in reserve. Fry/Cook the mutton pieces for at least 15-20 minutes or till your arm starts aching. Add the marinade to the mutton and cook for further 15 min.

   9. Transfer the mutton mixture to a pressure cooker and cook at full steam for about 10-12 min. and then on lo heat for further 15 min.

  10. Remove the pressure cooker from fire. Once all the steam escapes, remove the lid and pass this cooked mutton and the thin accompanying liquid through a fine wire mesh strainer. Remove the mutton pieces and keep them separate.

  11. Take a ladle and mash the onion/garlic & whole spices mixture left in the strainer. The mashed part that goes through can be added to the liquid. Discard the residue/rest. Measure this liquid with the same cup/bowl that you used for the rice initially Remember?? Make sure that this liquid is exactly double the quantity of rice. In case the liquid is less, then add some luke-warm water to make up the exact quantity (e.g. 3 cups rice 6 cups liquid).

  12. Take a heavy bottomed pan and grease its bottom on the inside with oil/salt-less butter. Make a layer of bay leaves so that the surface of the pan is totally covered with the leaves. Take the soaked rice.

  13. Add a layer of rice (uncooked) to the pan. Put some mutton pieces on top. Add a few ladle fulls of the liquid, turning the bowl as you add so that the liquid is distributed equally.

  14. Then add another layer of rice, more mutton, then liquid again, till all mutton and the liquid has been added and the last layer is of rice.

  15. Add a little onions between the layers and the balance on the top.

  16. Take dough. Any dough or the regular whole wheat dough. Roll into along cylindrical shape and put on top of the pans. Put a lid of the exact size as the pan's mouth and seal the mouth of the pan. Put the pan on fire/gas nd put a weight on the lid. Cook on a high fire for about 5-6 min. , then cook on low fire for further 12-15 min.

  17. Once the dough seal becomes hard & crusty, it is invariably a good sign that the Biryani is done. Remove from fire & serve hot.

 

 

  SPECIALLY TO SINNA ANNA

[Yuvarathna]

EASY WAY MUTTON BIRYANI

 

 

 

Ingredients:

 

3 cups basmati rice,washed

 

and soaked in water

 

1 kg mutton cut into medium sized pieces

 

5-6 medium onions,sliced fine and fried crisp

 

1 tbsp ginger-garlic paste

 

2 tsp garam masala

 

6 red chillies

 

1 cup beaten curd

 

2 pieces dalchini(cinnamon)

 

6 green elaichi(cardamoms)

 

1 tsp shahijeera

 

10 kalimiri

 

1 tsp turmeric powder

 

salt to taste

 

5 tbsp ghee,melted

 

2 pinches saffron,dissolved in 1/2 cup milk

 

1 tbsp each of almonds,cashewnuts,raisins.

 

 

 

Method:

 

 

Fry almonds,cashewnuts and raisins and keep aside.

 

Marinate mutton with beaten curd,ginger-garlic paste,

 

onion,red chilli paste,turmeric powder and salt to taste.

 

Grind fried onions and red chillies to fine paste.

 

Heat half of ghee,add marinated mutton and pressure

 

cook till done.

 

Heat 2 tbsp ghee add whole garam masala,when

 

splutters add drained rice and fry a little.then add warm

 

water,1 1/2 inches above the rice level.Add salt to taste.

 

Cook till rice is done,then spread on a plate and remove

 

the whole garam masala.

 

To Assemble:

 

Take a heavy bottom vessel and line it with ghee.

 

Place the prepared mutton and sprinkle garam masala over it.

 

Cover with rice and dot with ghee.Make deep holes in the rice

 

then add the saffron milk,and sprinkle fried nuts and crisp fried

 

onion.Cover tightly and seal with wheat dough.Allow to cook

 

(dum)on low flame for 20-25 minutes.

[Athili Sathi Babu]

(bhangra)

[Yuvarathna]

WELCOME (welcome)(welcome)(welcome) TO NANDAMURI FANS DB...........

 

ATHILIIIIIIII..... ;D ;D ;D ;D ;D

[Athili Sathi Babu]

Thanq chinni

 

[Athili Sathi Babu]

Fried rice seyyadam seppava  ;D

 

[Hayabusa]

Welcome AThili...Sathi.......

[Athili Sathi Babu]

Welcome AThili...Sathi.......

 

nbk abhimani

[Yuvarathna]

RICE ITEMS EMI KAVALIIIIIIIII IKKADA MENTION CHEYIIIIIIIIIII METHOD POST CHESTAAAAAAAAAAAAAAAAAAAAAA  ;D ;D ;D ;D ;D ;D

[Yuvarathna]

ATHILI FOR U@@@@  FRIED RICE

2 cup Rice

 

[Yuvarathna]

ATHILI SATTI BABUUUUUU UNNAVA IDGO NIKU RECIPEEEEEEEEEEEEE

 

:P :P :P

[Sinna]

Abba sikeni muttoni   :P..Thanks chinni

[Yuvarathna]

ANNA NIKU NACHITHE CHALLU LEEEEEE NENU PANDAGA CHESUKUNTANUUUUUUUUU ANY THING ELSE U NEED POST THE NAMESSSSS HERE

 

I WILL POST THE METHOD OF PREPARATION............

 

 

;D ;D ;D ;D ;D ;D ;D ;D

[Athili Sathi Babu]

ATHILI SATTI BABUUUUUU UNNAVA IDGO NIKU RECIPEEEEEEEEEEEEE

 

:P :P :P

 

 

chinni (hug1)

 

 

 

Nenu ready (brosse) thinestha kummestha  

[Yuvarathna]

LEMON CHICKEN

 

TIME : 45 MINUTES  

 

Ingredients

2 teaspoons sugar

1 clove garlic, crushed

1 teaspoon green ginger, grated

1 tablespoon honey

1/4 cup lemon juice

1 tablespoon dry sherry(WINE)

2 chicken stock cubes

4 chicken fillets, cut into strips

1 tablespoon oil

1 tablespoon cornflour

1 cup water

 

 

 

RECIPE :

1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat.

 

2. Drain chicken well and reserve marinade.

 

3. Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking.

 

4. Add reserved marinade, blended cornflour and water to chicken. Stir well.

 

5. Cover and cook on High for five minutes.

 

  ENJOY THE RECIPEEEEEEEEEEEEEEEEEE  :B :B :B

[Yuvarathna]

 

 

ANDHRA MASS MAMA NI KOSAM CALORIE CHART

[Yuvarathna]

 

 

: : :

[Yuvarathna]

Recommended Calories for Indians

Group                          Particulars         K Calories

Man                                 Sedentary work         2350

                                      Moderate work          2700

                                     Heavy work                   3200

Woman     

                                   Sedentary work          1800

                                   Moderate work          2100

                                   Heavy work                   2450

                                   Pregnancy                   + 300

                                Lactation 0 - 6 months      + 550

                                  6 - 12 months                 + 400

[Yuvarathna]

 

 

ANDHRA MASS MAMA NUVU CALORIE CHART ADIGAVU GA IDHIGOOOO

[Yuvarathna]

PRAWN TIKKA

Ingredients

 

    * Gray Prawns 500 gm

    * Natural Yogurt 1/4 Cup

    * Garam Masala 1 tsp

    * Garlic Paste 1 tsp

    * Ginger Paste 1 tsp

    * Lemon 1 medium size

    * Turmeric Powder 1 tsp

    * Salt

    * Red Chilly Powder 1 tsp

    * Dhaniya-zeera powder 1/2 tsp

    * Butter 1 tbsp.

 

 

Method:

Wash the prawns. Remove shell and black string from the prawns.

Mix Prawns with turmeric powder, salt and juice of 1 lemon. Keep it aside for 15 minutes.

Mix Yogurt, Garlic Paste, Ginger Paste, Garam Masala, Chilly Powder and dhaniya-zeera powder into a bowl and mixed with prawns. Marinate the prawns for 2/3 hours.

Roast the prawns in Barbecue Grill and apply butter and marinade from time to time.

[Yuvarathna]

FISH TIKKA

INGREDIENTS :

 

500 gms fish pieces of any type

150 gms vegetable oil

1 tbsp ajwain

45 ml cream

2 tsp cumin seeds powder

2 tsp garam masala

1 tbsp garlic paste

20 gms flour (beasn)

30 ml lemon juice

5 tbsp mint or coriander chutney

1/2 tsp white pepper powder

1 onion, chopped in circles.

60 gms curd / plain yogurt

Salt To Taste

chili powder to taste

 

 

Preparation:

 

    * Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or  

      coriander chutney, besan flour in yogurt.

    * Add fish pieces to the above mixture and mainate them for about 3 hours.

    * Heat oil in a pan, fry fish pieces on both sides till golden & crisp.

    * Serve fried fish tikka with chopped onions.

[Yuvarathna]

MORE TO COME NEW YEAR SPECIAL  STAY TUNEDDDDDDDDDDDDDDD

 

 

;D ;D ;D ;D ;D ;D ;D