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.

Rice Idli / Instant idle ( easy and less than 20 minutes to make idli batter )

Ingredients:

Rice flour : 1 1/2 cup

flattened rice/ atukulu / poha : 1 cup

Curd : 1 cup

Baking soda : a pinch

Ghee as required

Water as required

salt to taste

Method:

Soak  atukulu/poha in curd for 4 minutes.

Smash them and make paste.

Now, add rice flour, baking soda, salt and mix them, keep this aside for 10 minutes.

After 10 minutes, add water little by little to form idli batter consistency.

Add ghee to idli plates. Pour the batter into the idli moulds and steam it for 15 minutes. 

Insert a knife or fork in the middle and check - If it comes out clean then idlis are done else steam it for few more minutes.

Serve hot with any chutney of your choice.

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

Raw Mango pulao

Ingredients:

Basmati rice: 2 cups

Raw mango : 1 ( grated )

Cummins : 1/2 tsp

Green chilli : 2 no's

Cinnamon : 1"

Cardamom : 4 no's

Clove : 4 no's

Pepper : 6 no's

Ghee : 2 tsp

Turmeric powder : 1/2 tsp

Cummins powder : 1 tsp

Grated Ginger : 1 tsp

Salt : to taste

Garam Masala : 1 tsp

Coriander leaves : 1 tsp ( chopped )

Water : 3 cups

Method :

Soak Basmati rice in water for 15 minutes.

Take a pressure cooker add ghee, heat it and add Cummins, green chilli, cinnamon, cardamom, cloves, pepper fry them.

Now add grated ginger, fry it .

Now add grated raw mango cook it for 2 minutes on low flame.

Add turmeric powder, Cummins powder cook it for 2 minutes.

Add soaked Basmati rice and combine well.

Add 3 cups of water and cover the pressure cooker.

Allow it cook for two whistles.

Let it cool, remove the lid and add garam masala and coriander leaves .

Enjoy with your famly

Atukulu Payasam/Pohu Kheer/Aval Payasam

Ingredients:

Atukulu/aval/poha ( thick one's): 1/2 Cup
Milk : 1 1/2 Cups

Sugar : 1/2 Cup
Cardamon powder: 1 tsp
Ghee: 1 tbs
Cashews : few

Method:

Heat pan with ghee. Add cashews to ghee & fry them to light brown. Keep aside.

Add milk & sugar to pan. Bring it to boil on low heat by stirring once in a while.

Add atukulu/poha & cardamon powder to milk & cook on low heat for 10mins, while stirring every 2 minutes or as needed. 

Add fried cashews to payasam & adjust sugar if needed. 

Serve hot or medium hot and enjoy.

Note:

You can use jaggery instead of sugar. If using jaggery add the same amount as sugar & adjust if needed. Adding jaggery at the end before adding cashew, so that the milk won't cuddle up. 

You can also add raisins if you like. 

Sweet atukulu/ Bellam atukulu

Ingredients:

Atukulu/ Aval/ Pohe/ Beaten Rice :– 1 Cup

Grated Bellam/ Jaggery :– 2/3 Cup

Neyyi/ Butter/ Ghee :– 1 tbsp

Cashew Nuts :– 4 or 5

Green Cardamom powder :– 1/2 tsp

Method:

Wash the  Atukulu under running water for a 2-3 minutes untill they absorb the water.

Let the Atukulu drain in a colander for about 1 hour.

In a heavy-bottomed vessel, heat the ghee.

Split the cashews in half and add to the hot ghee.

Fry till golden brown.

Turn the heat to medium-low and add the grated jaggery.

Stir continously and let the jaggery melt to form a thick syrup.

Add the cardamom powder and mix well.

Turn off the heat.

Add the soaked and drained Atukulu to the jaggery syrup.

Mix well with a light hand.

Note:

Ensure that the Atukulu are just damp but not dry before starting to make the jaggery syrup.

If the Atukulu are wet, you will have a lumpy mess on your hands.

The jaggery syrup should just start to foam before you add the Atukulu.

After adding the Atukulu mix with a light hand, else the Atukulu will disintegrate and you will have a mash on your hands.

Atukula upma/Poha/Coriander poha

Ingredients:

Poha :- 2 cups, (beaten rice/atukulu/aval)

Turmeric powder :- 1/4 tsp

Salt to taste

To make paste:

Coconut :- 1/3 cup, fresh and grated

Green chilis :- 2

Coriander leaves :- 3/4 cup, fresh and chopped

Lemon juice :- 1 1/2 tsps

Rasam powder :- 1/2 tsp (homemade or store bought)

Jaggery :- 1 tsp, grated or sugar

For Seasoning/poppu/tadka/tempering:

Mustard seeds :- 1/2 tsp

Urad dal :- 1 tsp

Cinnamon stick :- 1/2"

Asafoetida :- pinch (optional)

Curry leaves :- 1 sprig

Oil :- 1 1/2 tbsps

Method:

Wash the beaten rice and drain. Sprinkle 4 to 5 tbsps of water over the beaten rice/poha and keep aside.

Grind grated fresh coconut, fresh coriander leaves, green chilis, lemon juice, jaggery, rasam powder and salt to a paste by adding three tbsps of water.

Mix the ground coconut mixture well with washed beaten rice and keep it aside.

Heat oil in a vessel, add the mustard seeds and allow them to splutter. Add the urad dal and cinnamon stick and fry until the dal turns red. Add the curry leaves, asafoetida and turmeric powder and fry for a few seconds.

Add the beaten rice mixture and give a good toss so that the contents are combined well. Allow to cook for a minute, adjust salt, turn off flame and serve warm.

Chekkalu

Ingredients:

Rice Flour: – 1Cup (180gms)

Bengal Gram :– 1Tbsp

Green Gram :– 1Tbsp

Sesame Seeds :– 1Tbsp

Asafoetida :– 1/8Leveltsp

Green Chilies :– 10 ( Or To Taste )

Ginger :– Small Piece

Cumin Seeds :– 1/2tsp

Salt :– To Taste

Water :– 3/4Cup (150gms or 150ml)

Oil :– For Deep Frying

Preparations:

Wash and soak Bengal gram and green gram separately for one to one and half hours.  Once the dals are fully soaked and soft, drain all the water and spread them on a paper napkin to remove excess water.

Wash ginger and green chilies and chop them into pieces. Grind ginger, green chili pieces along with cumin seeds to a coarse paste.

Spread a paper napkin in a plate and keep it nearby---once the chekkalu are fried in oil, place them on the paper napkin to soak excess oil.

Method:

Take water in a vessel and heat it. Add salt to the water and mix till it dissolves. Taste the water to check the requirement of salt and adjust accordingly. Allow the water to boil. When water is boiling switch off the flame and add asafetida, soaked and drained dals, sesame seeds, ginger green chili cumin paste and rice flour.  As a variation add red chili flakes instead of ginger green chili cumin paste. Mix the ingredients with the back of a ladle and cover the bowl and keep it aside for few minutes to cool down.

Heat a pan and add oil for deep frying chekkalu. Simultaneously on another stove heat a griddle on low flame. While oil is getting heated, transfer the rice mixture into a wide plate and mix well. Divide the dough into small portions. Take each portion and smoothen it with oiled fingers to form a ball. Take a plastic sheet and apply oil on it. Take a dough ball and flatten it with fingers and place it on the oiled plastic sheet. Press and flatten the dough ball into thin discs---the thinner the disc, the crispier chekkalu would be. Use a chapatti press for easily making these thin discs---place an oiled plastic sheet on the chapatti press and place a flattened dough ball in the centre of the sheet. Cover the dough ball with another oiled plastic sheet and press and we get perfectly shaped and evenly thin discs within no time.  Separate the flattened disc from the plastic sheet and place them on the hot griddle and roast on both sides to make them somewhat dry---this allows the cheekalu to fry evenly browned and also they won’t be fragile while adding to oil. Then carefully slide the prepared chekkalu into the hot oil. Add sufficient number of chekkalu to the oil taken and fry them on medium flame turning in between till they are golden in color. Remove the fried chekkalu from oil using a slotted ladle and place them on paper napkin to soak excess oil. Similarly make chekkalu and fry them in medium heat oil till they turn golden in color. Cool the chekkalu to room temperature and store them in airtight container.

Note:

Before frying chekkalu, ensure that oil is sufficiently hot.

Add chekkalu in sufficient number to the oil while frying so that the pan is not over crowded. Make sure that there is enough space for the chekkalu to move around in oil.

Using a chapatti press one can easily and without any effort make thin discs using the dough.  If making the discs manually, ensure that there is company or else it would be boring.

Instead of green chilies and ginger red chili powder may be used to spice the chekkalu as a variation. Also adding few curry leaves flavors the chekkalu.

Adding red chili flakes instead of ginger green chili cumin paste gives a slightly different flavor. Red chili flakes adds as a design on these chekkalu also.

Add a small piece of garlic while grinding ginger, green chilies and cumin seeds to a paste---this gives a unique taste.

After making chekkalu dry roast them on a hot griddle both the sides to dry up slightly. As rice flour is gluten free, the dough made into a flat disc may break while handling—dry roasting helps in holding the shape firmly. Chekkalu when fried in oil after dry roasting on griddle gets fried evenly attaining brown color evenly.

Moong dal Khichdi

Ingredients needed
Rice :- 1 cup ( basmati rice or normal rice )
Moong dal :- 1/4 cup (split yellow variety is preferable)

Ginger-garlic paste :- 1/2 tsp
Onion :- 1 ( chop it )
Oil :- 2 tbsp

To make paste ( raw ):

Make a fine paste ( with below ingredients ) and keep aside.

Tomato :-1
Green chilli :- 1
Coriander leaves :- handful
Mint leaves :- handful

For the seasoning/Poppu

Cloves :- 2
Cinnamon :- 1" ( inch piece )

Method:

Roast moong dal until it is slightly hot to touch without oil. (do not brown it).

Soak rice and dal for 20 minutes. Drain the water completely and keep it aside.

Heat oil, add the ingredients mentioned under seasoning. Add chopped onions and saute till onions turn transparent.

Add ginger garlic paste and saute for a few more minutes.

Then add the grounded paste and cook for a few minutes. Add the drained rice, 2 cups of boiling water, salt required and pressure cook for 3 whistles.

After the pressure subsides, open it and fluff it with a fork.

Serve hot with raita or tomato chutney or papad.

Vegetabel Pulao ( simple method )

Ingredients:

Rice :-1 cup
Onion :- 1
Green chilli :-2
Ginger garlic paste :- 1 tsp
Tomato :- 1 (puree it)
Mint leaves :- 1 tsp ( chopped )
Mixed Vegetables :- (beans-6-7 , potato -1, cauliflower -6 florets , 1/2 a carrot)
Green Peas :- 1/3 cup
Lemon juice :-2 tsp
Oil :-2 tsp

Ghee :- 1 tsp

Turmeric powder :- a pinch
Chilli powder :- 1 tsp

Coriander leaves : 1 tsp ( chopped )
Salt as required.

For seasoning:

Cinnamon :-1 inch piece
Cardamom :-1
Bay leaf :-1
Cloves :-2


Method:

Wash and Soak rice for 20 minutes. Drain the water well and keep it aside.

Cut the vegetables lengthwise.

Wash cauliflower well and put them in salted hot water for 5 minutes.

Blend 1 tomato to a paste.

Take a pressure cooker or a pressure pan, heat ghee+ oil, add the ingredients mentioned under seasoning. After it splutters, add onions and saute till they change their color.

now, Add ginger garlic paste and saute for a few more minutes.

Add tomato paste, green chilli, mixed vegetables, Green peas, turmeric powder, chilli powder, salt, mint leaves, drained rice and saute for a few minutes.

Then add 2 cups of hot water, lemon juice and close the cooker without weight. Keep it in medium flame.

After it is half cooked, stir the contents and close the cooker with weight. Simmer for 4-5 minutes and switch it off.

Enjoy Yummy  pulao.

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Coconut rice

Ingredients:

Rice :-2 cups

Fresh grated coconut :-1 cup

Seasoning /Poppu:

Oil :- 2 tbsp
Mustard seeds :–1 tsp
Cumin seeds :–1/2 tsp

Channa dal/Bengal Gram :– 1/2 tbsp
Urad dal :– 2 tsp
Red chillies :– 2
Green chillies :-1 slit
Curry leaves :– few
Ginger :– 1" piece ( chop it )
Asafoetida/Hing :– a pinch
Cashew nuts :- 8-10
Salt as needed

Method :

Cook rice in such a way that grains are separate. Add a tsp of oil to the cooked rice and spread the rice on a plate to cool.

Heat oil in a pan, add mustard seeds and cumin seeds when it splutters, add channa dal, after a minute add urad dal and red chillies.

When dal changes color slightly, add green chillies, chopped ginger, asafoetida, curry leaves and cashew nuts. Saute until cashew nuts turn golden brown.

Now add red chilies.

Add grated coconut and saute for a few minutes. It is not necessary to fry the grated coconut until it turn brown. Add salt and mix well and switch off the heat.

Now add this mixture to cooked rice and combine well.

Serve with papads or chips.

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Daddojanam ( prasadam )

Ingredients:

Raw rice: 1 cup

Fresh curd/yogurt: 3 cups

Green chillies: 2 ( slit length wise )

Ginger piece : 1" ( finely chopped )

Coriander: 1 tsp ( chopped )

Tempering/Poppu:

Oil: 2 tsps

Mustard: 1/2 tsp

Black gram dal/minapa pappu: 1/2 tsp

Red chili: 1 ( break into 2 pieces )

Curry leaves: 8-10

asafoetida/inguva/hing: 1/4 tsp

salt to taste

Method:

wash rice and cook rice till soft and lightly mash the cooked rice

Mix the yogurt and salt with the cooled cooked rice. Mix well.

Add chopped ginger and green chilies. Mix with the curd rice.

Heat oil in a pan, add mustard seeds and let them splutter. Add the black gram dal, red chilies and curry leaves. Allow the dal to turn lightly red.

Add asafoetida and turn off heat and immediately add to the curd rice. Stir the tempering into the rice and mix. Adjust salt if required. If the curd rice consistency is too thick, add a few tbsps of water or boiled milk and mix.

Garnish with coriander leaves.

Enjoy Daddojanam chilled or at room temperature with Lemon pickle or papad.

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