Easy method to prepare " MLA potlam biryani "

Ingredients:

Mutton Keema : 150 gms

Prawns : 100 gms

Basmati rice : 300 gms ( 1.5 cup )

Cinnamon, cloves and Cardamom : 1 1/2 tsp

Salt : to taste

Red chilli powder : 1 tsp

Turmeric powder : 1 tsp

Oil : 1/4 cup

Ghee : 1 tsp

Cumin seeds powder : 1 tsp

Nutmeg / jajikaya powder : 1 tsp

Curd : 3 tsp

Ginger - Garlic paste : 1 tsp

Fried Onions : 1/4 cup

Ingredients for Omelette :

Eggs : 4

Pepper powder : 1 tsp

Chopped coriander : 2 tsp

salt to taste

Red chilli powder : 1 tsp

Oil : 2 tsp

Method :

Clean and soak Basmati rice for at least for 30 minutes. After 30 minutes drain the rice.

Now take a deep bottomed pan add ghee and heat it, add Cardamom, water as required to cook Basmati rice.

When rice is half cooked drain rice and keep aside.

Take another pan add Oil, heat it.

Now add Cinnamon, Cloves and sauté, add Mutton keema, Prawns, Ginger - garlic paste and sauté for 7 - 8 minutes.

When mutton keema is cooked add curd, turmeric , red chilli powder, cummins powder, salt ( as required )  and keep aside.

Now take another deep bottomed pan layer half of the rice first.

Then layer mutton keema and prawns mixture, fried onions, Nutmeg/jajikaya powder.

Layer the remaining rice.

Keep the lid, make sure lid is tight.

Within few minutes rice will cook. When rice is cooked turn off the flame and keep aside.

Omelette :

Take a bowl add all ingredients listed in " Ingredients for Omelette " except oil.  And mix them well.

Take a wide pan add oil and heat it.

Pour the egg mixture on to the pan.

Reduce the flame and leave it to cook.

When  it is cooked turn it another side.

When both sides are cooked well, remove it from heat and place on a plate.

Now, add Biryani on middle of the omelette and make as a parcel.

MLA Potlam biryani is ready!!!

Enjoy with your family and friends.

Ginger Prawns ( Bar style )

Ingredient :

Salt : To taste

Tomato ketchup :   1 1/2  tsp

Sugar :  1 tsp

Tomato puree :  1 tsp

Pepper powder :  1/4 tsp

Red Chilly paste :  1 tsp

Green chilly sauce :  1 tsp

Soya sauce :  1 1/2 tsp

Prawns :  250 grms

Venigar : 1 tsp

Oil :  1 tsp

Coriander chopped :  1/2 tsp

Method :

Take a bowl add soya sauce, green chilly sauce, red chilly paste, crushed pepper powder, tomato puree, sugar, tomato ketchup, venigar, mix it well.

Heat oil in a pan add onion paste, garlic paste, cook this till raw flavor is gone, add ginger chopped, masala slurry, cook this till oil comes out, (when you make gravy you can give gravy consistency, you make dry cook this till oil comes out). 

Take another pan add butter, when butter melted add prawns, made masala, cook this in slow flame till prawns are tender,

Season it with chopped coriander.

Serve hot and enjoy

Garlic Prawns / Butter Garlic Prawns ( Easy Method )

Ingredients:

Prawns : 500 gm

2 Garlic Pods Or 20-25 Garlic Cloves chopped finely

2 tsp Olive Oil

1 1/2 tsp Butter

Salt as required

2 tsp Black Pepper Powder

½ tsp Lime Juice

Method:

Take Fresh Prawns clean them with water. Clean the Prawns remove the black thread which is the spine of prawns. Now keep them aside with some salt mixed in it. Wash the prawns again. Also please keep the head and tail intact of prawns as it looks beautiful with them.

Take a pan or wok add olive oil+butter. Keep the gas on medium heat add chopped garlic.

Saute them for a minute. Add rock salt and black pepper as desired.

Its time to add cleaned and washed prawns. Saute gently all.

Cover the pan with a lid for 2 to 3 mins on low heat. Keep stirring in between else it might stick at the bottom.

Remove the lid and keep the heat on medium mode. Check once prawns are cooked Squeeze Lime juice on it.

Garnish with mint or coriander leaves.

Your Butter Garlic Prawns are ready.

Serve hot as a starter or meal.

Chicken Croquettes Recipe ( easy method )

Ingredients:

Boneless chicken pieces :-250 gm

Garlic cloves :-2, minced

Ginger :– 1” piece, minced

Chilli powder :– ¾ tsp

Pepper powder :– ¾ tsp

Garam Masala :– ¾ tsp

Onion : – 1

Coriander leaves or Fresh Parsley :– ¼ cup, chopped finely

Salt to taste

Dried bread crumbs :– 1 cup

All purpose flour / Maida :– ¾ cup

Egg :– 1, lightly beaten

Oil for deep frying  

For the White Sauce:

Butter : – 2 tbsp

All-purpose flour / Maida :– 2tbsp

Milk :– 1 cup

Method:

Cook chicken pieces with ginger, garlic, pepper powder, chilly powder and salt.

When cooked and cooled enough, mince chicken pieces along with Onion in a food processor and keep aside.

Melt butter in a saucepan, stir in 1 tbsp all purpose flour and cook stirring, for 30 seconds. Whisk in milk and cook, stirring, over medium heat until mixture turns very thick. Remove pan from heat. 

To half of the white sauce, stir in minced chicken, garam masala and coriander leaves and mix well. If needed add rest of the white sauce. (Do a taste test and adjust seasoning accordingly). 

When the mixture is warm, shape them into croquette shapes.

Place bread crumbs and ¾ cup all purpose flour on separate plates and set aside.

Roll each croquette in flour first, and then dip in beaten egg and roll in bread crumbs.

Place it in a container lined with parchment paper and refrigerate until ready to fry.

For frying; heat oil in a pan and fry croquettes for 3-4 minutes or until golden. 

Serve warm with ketchup/Sauce.

Coriander Chicken Curry

Ingredients:

Chicken  : 350 gm, cut into medium pieces

Onion : 2 medium, finely sliced

Oil : 1/2 Cup

Masala:

Ginger & garlic : 2 - 2.5 tsp, each

Green chilly : 2-3

Whole black pepper : ¼ tsp

Turmeric powder : ¼ tsp

Coriander powder : 2 tsp

Garam Masala : ½ tsp

Fennel powder  : ¼ tsp

To grind ( for Coriander paste )

Tomato : 1 medium

Coriander leaves : 1/2 bunch

Salt : to taste

Method:

Grind the ingredients listed under 'to grind' in separate batches & keep aside.

Heat oil in a pan and add the finely sliced onions. Cook till it becomes golden brown color.

Add the ingredients listed under "Masala". Cook for 2-3 minutes till the raw smell goes.

Now, add tomato & coriander paste, Mix well.

Cook for a few minutes (3-4 mins) till the oil floats on top.

Add salt & cleaned chicken pieces. Mix well & make sure that chicken pieces are coated well with the masala.

Add ½ cup water, stir it well. Cover & cook till the chicken is done.

Dont forget to check out the water level & gravy consistency of the curry, in frequent intervals.

Add more water if required. Adjust the consistency of the gravy as per your taste.

Serve hot.

Note:

The gravy tends to thicken as the curry rests, so adjust the gravy accordingly, but dont make it watery. You can adjust the measurements of spices to suit your taste.

Machha Besara

Ingredients:

Fish : Rohu or cat fish (2 lb thin steak pieces)
Onion : 1 big sliced
Tomatoes : 2 Medium diced
Potatoes : 1 medium sliced (optional)
Mustard seeds : 50 gms about 10tbsp soaked in water for 2-3 hrs
Garlic : 3 cloves

Ginger : 1 inch
Red chilli powder : 1 tsp

Tumeric powder : 1/2 tsp
Salt to taste

Water : 1 1/2 cup
Oil : about 5 tbsp
Curd : 1/4 cup
Coriander leaves to garnish

Method:

Grind mustard seeds, ginger and garlic together to a fine paste and keep aside

Wash the fish properly and marinate for 10 - 20 mins with 1/2 tsp chilli, pinch of turmeric and pinch of salt

In a frying pan in medium heat, put 3 tbsp of oil and fry the fish until brown on each side. Keep aside.

Take another deep bottom wide pan, add oil and heat in medium flame

Add sliced onion, fry until they into golden color

Add potatoes and tomatoes and fry for 3-4 minutes

Add the blended mustard paste and fry for 5 minutes until the paste sticks to the pan and oil seperates

Now, Add turmeric, salt and chilli powder

Now, Add water and cover the pan for the water to simmer

Now, Add curd and let it simmer for 2-3 minutes.

Now, Add fish to the pan without overcrowding, lay the fish flat in the pan and not on each other( separately ).

Cover the pan and let it boil for 5 mins then turn the fish to cook on the other side.

Garnish with coriander leaves and enjoy with your family and friends.

Andhra Chicken Pickle recipe

Ingredients:

Chicken with bones : 1 kg ( cut into bite sized pieces )

Ginger - garlic paste : 1 1/2 tsp

Red chilli powder : 1 1/2 tsp

Turmeric powder : 1/2 tsp

Juice of 3 lemons, heat it for 3 minutes and allow it to cool

Salt : as required

Oil : 4 tsp

Dry roast and make a powder:

Coriander seeds/dhaniyalu : 3 tsp

Cumin seeds/jeera : 1 tsp

Poppy seeds/khus-khus/ghasagasalu : 1 tsp

Methi seeds/methulu/fenugreek seeds : 1 1/2 tsp

Cloves : 6 no's

Cinnamon stick : 2"

Elaichi/cardamom : 1 no's

Star anise : 1 no's

For tempering/poppu/tadka/Seasoning:

Pinch of methi seeds

Fresh curry leaves : few

3-4 dry red chillis

15 cloves garlic, slightly crushed

3/4 cup oil

Method : 

Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.

Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.

Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.

Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

Note:

Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.

Hyderabad Special Lukhmi filled with kheema ( easy method )

Ingredients:

For Dough:

Maida / All purpose flour : 2 cups

Semolina/ Rava : 1/2 cup

Yogurt : 1/2 Cup
Dalda / Ghee /Oil : 2 tsp

Black cumin seeds ( Jeera ) : 1 tsp

Baking Soda : a pinch

Salt : to taste
Warm Milk : 1/2 Cup
Water : as required

Filling / Kheema (Minced Meat)

Kheema : 500 gms
Ginger & Garlic Paste : 2 tsp
Salt : to taste

Red Chilli Powder : 2 tsp
Dhaniya / Coriander Powder : 2 tsp
Garam Masala Powder : 1 tsp
Finely chopped mint : 1 Bunch

Finely chopped coriander : 1 bunch
Tomato : 1 medium ( Chopped  )
Onion :  1 big ( Chopped )
Lemon Juice : 1 lemon
Oil: 1tsp

Oil deep Fry

Mothed: 

Dough

In a  large bowl, 
add flour,semolina or rava , cumin seeds,baking soda,salt and mix well and make a well in the centre, and add  yoghurt, warm milk,then knead thoroughly with fingers until the mixture is combined and add Ghee then turn the dough onto the floured surface and knead until smooth and elastic.
Then place the dough in a bowl  and cover the bowl with the plastic wrap and leave for 1/2 - 1 hours.

Kheema

Wash and drain your minced meat.

Marinade it in ginger and garlic paste, salt, red chilli powder and lemon juice for 2 hours – marination is very important you can marinade this overnight as well since we wont be using any oil to cook the kheema.

Take a heavy base or non stick vessel. Add the marinated kheema, chopped onion and tomato, coriander and mint .   Do not add any oil.

The kheema will get cooked in the water it looses with onions and the juice of tomato.

Cook till its done. You know the kheema is cooked when the water dries up and it starts sticking to your vessel’s base.

Just before turning off the heat add 1 tsp oil (NOT MORE!) and the garam masala. Saute’ it for 2 -3 minutes and your kheema is ready.

Scoop it out in a bowl and let it cool.

Rolling and Frying

Roll the dough, cut out squares. Fill in the kheema and seal it with another square by applying a little water over the edges. Make sure you seal the corners properly, if the corners are not properly sealed the lukhmi will open up whilst deep frying.

Deep fry on medium heat till golden brown.

Serve it hot with mint chutney and onion.

Spicy Vegetable Egg fried rice

Ingredients:

Basmati rice: 250 grams

dry Red chilli : 3 no's

Garlic : 4 pieces ( rebbalu )

Oil : 2 tsp

Grated Ginger : 1 tsp

Carrot : 2 no's ( chop them )

Grated Chinese Cabbage: 1 cup

Egg : 2 no's

Spring Onions : 3 no's

Fresh Peas : 200 grams

Soya sauce : 1 tsp

Salt : to taste

Coriander leaves : 1 tsp ( chopped )

Method :

Cook Basmati rice and keep aside.

Beat the eggs and add salt.

Beat the mixture until foamed.

Grind Garlic, dry red chillis and pinch of salt and a make a paste.

Take a pan add oil and heat it.

Fry grated ginger.

Now add chopped carrot and fry for 5 minutes.

Add grated Chinese cabbage, chopped spring onions, fresh peas, chilli paste and fry for 1 minute.

Add soya sauce and combine well.

Now, add cooked rice, salt and combine well.

Bring this mixture to one side of the pan.

Add egg mixture, Cook over low heat till mixture is firm and flip it and fry the other side.

Beat it and combine it with rice mixture.

Season it with chopped with coriander leaves.

Enjoy with your famly

Mango Chicken curry

Ingredients:

Chicken : 1 kg

Lime juice : 2 tsp

Curd : 2 tsp

Mango : 1 large ( peeled and cubed )

Garlic : 6 no's

Green chillies : 4 no's

Salt : to taste

Onion : 3 big ( cut into 4 pieces )

Turmeric powder : 1 tsp

Red chilli powder : 2 tsp

Cumins powder : 1/2 tsp

Coriander powder : 1 tsp

Cumins : 1 tsp

Sugar : 1/2 tsp

Oil : 4 tsp

Coriander leaves : 2 tsp ( chopped )

Water : as required

Method :

In a blender , make a paste with peeled and cubed mango, garlic and green chillies.

Combine Chicken, lime juice and Curd. Marinate this mixture for 30 minutes.

In a blender make Onions into a paste, keep aside.

Take a pan, add 2 tsp of oil, Heat it. Now, fry the chicken and keep aside.

Take another pan add remaining oil, let it heat. Now add cumins , with-in fews seconds add onion paste, fry it for 5 minutes.

Now add Mango paste, turmeric powder, cumins powder, coriander powder, red chilli  powder and sugar, fry them for 5 minutes.

Now, add fried chicken and salt, combine them well.

Add some water and allow it to cook for 20 minutes.

Before turning off  stove, season it with coriander leaves.