Egg Biryani

Ingredients:
4 hard-boiled eggs, remove the shell, cut length-wise and keep aside
1 medium size onion, cut into thin long slices
2 cups basmati rice
3 cups water
1 bunch coriander leaves
2 tbsp ginger-garlic paste
1/2 bunch mint leaves
5 Green chillies
4 tbsp milk
10 saffron strands
Salt as per taste
3 tbsp butter
2 tbsp oil
 1/2 tbsp red chilli powder
1/2 tbsp coriander powder
1/4 tbsp cumin powder

Whole Masala:
2 cardamom
2 bay leaves
2 cloves
1/4 tbsp shahjeera


Garam Masala Powder Ingredients: (Grind them to powder)
Cardamoms - 6
Cinnamon - 2
Cloves - 6
Shahjeera - 1 spoon

Preparation:
In a bowl, add 2 cups of rice and enough water and soak the rice
In milk, soak saffron strand.
In a pan, add 2 tbsp butter and 2 tbsp oil and once it is hot, add whole masala and fry for a min
Now add onion pieces and fry till the onion pieces are translucent
Add coriander leaves, green chillies, mint leaves and fry for 2 more min
Add ginger-garlic paste and fry till the raw smell disappears
Add salt, yogurt (curd) and mix well and cook till the oil appears on the sides
Add 1 tbsp garam masala powder, rice and 3 cups of water and stir well and cook till the rice is ready
Meanwhile in a bowl, add red chilli powder, coriander powder, cumin powder and little salt and mix well. Sprinkle this mixture on egg pieces.
Now in another pan, add 1 tbsp butter and on very low heat, fry the egg pieces lightly ensuring that the yellow part stays in-tact
Once the rice is about to be ready, add these egg pieces to the rice, mix well and let it cook completely. Switch off the heat.
Garnish rice with coriander leaves and saffron milk and let it sit for some 10 min before you serve.

A very yummy Egg Biryani is ready to eat!! Goes well with raitha or Mirchi ka Salan :-)

Hyderabadi Mirchi Ka Salan

Ingredients:
Big Jalapenos/Bajji Mirchi- 6-8, medium size
1/2 onion, cut length wise
curry leaves - 4
Oil - 1/4 cup

Masala Ingredients:
peanuts - 2 tbsp
ginger/garlic paste - 1/2 tbsp
1 small onion, cut into large pieces
tamarind paste - 1 tbsp
red chilli powder - 1 tbsp
turmeric - 1/4 tbsp
salt - as per taste
coriander leaves - 1/4 bunch
coriander seeds - 1/2 tbsp
 seasame seeds - 1 tbsp

Preparation:
 Wash and cut Jalapenos into 2-inch pieces and keep aside
Grind all the above masala ingredients adding enough water into a fine paste
In a pan, add oil and when it is hot, fry jalapeno pieces and strain and keep aside
In the same oil, add onion pieces and curry leaves and fry till onions are translucent
Now add masala paste to the pan and fry till the raw smell disappears
Add jalapeno pieces to the curry, add 1 cup water, stir well and cook on low heat for 10min till oil starts showing up on the sides of the pan
Switch off the stove and Garnish the curry with coriander leaves

This is a famous Hyderabadi curry that goes well with all kind of Veg and Non-veg biryanis

Peanut Tomato Chutney

Ingredients:
4 Ripe tomatoes, cut into large pieces
2 hand-fulls of Peanuts
15 Green chillies
2 garlic pod
1/2 bunch Mint leaves
salt as per taste
1 tbsp tamarind pulp
1/2 bunch coriander leaves
1 tbsp onion pieces for garnishing
1/4 tbsp cumin seeds
2 tbsp oil

For Seasoning:
1 tbsp oil
1/4 tbsp mustard seeds
2 red chillies
4 curry leaves
1 tbsp urad dal

Preparation:
In a pan, dry roast peanuts for few min and keep aside to cool.
In the same pan add oil and when it is hot, add green chillies and fry them till they start spluttering
Now add tomatoes, coriander leaves and fry till the tomatoes are soft.
Add methi leaves to the pan and let it fry for 2 more min. Switch off the heat and let it cool
In a mixie jar, add garlic pods, cumin seeds and salt and grind coarsely.
To this add tamarind paste,cooked mixture, peanuts and grind to a smooth paste. No need to add any water
In a pan, add 1 tbsp oil and when it is hot, add urad dal, red chillies and mustard seeds and fry till mustard seeds start spluttering
To the pan, add curry leaves and switch off the stove and add this to the chutney

 This chutney is very very tasty and goes very well with Dosa, Idly and Black-eyed bean vadas.

Menthi koora Chikkudu fry - Methi Flat Beans Fry

Ingredients:
1 pound chikkudu kaayalu/cluster beans
1 small onion -chop length wise
4 curry leaves
1 bunch Methi leaves
 2 red chillies
1 thsp red chilli powder
Turmeric - Pinch
Oil - as needed
Salt - Per taste

Preparation:
Cut cluster beans into 1 inch pieces and wash them thoroughly
Separate Methi leaves from the stems and wash them thoroughly, strain and keep aside
In a bowl, add cluster bean pieces and water and boil them till they are soft. It takes about 12 min in microwave. Strain and keep aside
Now, in a pan, heat oil and when it is hot, add curry leaves, red chillies and fry for a min
Add methi leaves and fry till  the rawness disappears
Now add onions and fry till onions are translucent. To this add boiled cluster bean pieces and mix well.
Add turmeric and salt and mix well and fry till oil shows up on the sides of the pan
Now add red chilli powder, mix well and fry for 3 more min and switch off the stove

Very tasty curry is now ready to Serve. Goes well with hot white rice and roti.

Aratikaya Aava pettina curry

Ingredients:
Aratikayalu/ Raw Banana -3, Peel, wash and cut into 1/2 inch cubes
1 small onion, cut into small pieces
2 red chillies
1/2 tbsp tamarind paste
1/4 tbsp turmeric
salt as per taste
Coriander leaves for garnishing
1/4 tbsp mustard seeds
4 curry leaves
1 tbsp red chilli powder

Aava powder:
1 tbsp mustard seeds
1/2 tbsp raw rice grains


Preparation:

• In a bowl, add aratikaya pieces, little salt and turmeric powder and microwave for 10min or boil till aratikaya pieces turn soft but not mushy. Strain and keep aside
•  Soak rice grains for 5 min in water. Strain and add mustard seeds and grind both into coarse paste and keep aside
• Now in a pan add 2 tbsp oil, and when it is hot, add red chillies, curry leaves, mustard seeds and fry till mustard seeds start spluttering
• Now add onions and fry till onions are translucent
• Add turmeric powder, salt, red chilli powder and fry for 1 min
• Add boiled aratikaya pieces to the pan and mix well and fry on low heat for 10 min when oil starts showing up on sides of the pan. 
• Add tamarind paste to the curry and mix well and cook for 2 more min.
• Now add aava paste to the curry, mix well and immediately switch off the heat.

This curry has a different flavor and goes well with hot white rice




 

Putnala Pappu kotthimeera - Dalia Coriander Chutney

Ingredients:
Dalia/putnala pappu - 1/2 cup
Fresh coconut/Dry coconut flakes - 1/4 cup
Green Chilli - 15-20 as per your spice level (no need to fry them)
Tamarind paste - 1/2tbsp
Salt to taste
cumin seeds - 1/2 tbsp
1 bunch coriander, wash and chop finely


Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp

Preparation:
1. In a mixie jar, add cumin seeds, Dalia, green chillies, coriander, tamarind paste, salt, coconut flakes and grind into fine powder. Add enough water and grind. Make sure that the chutney is a little coarse.
2. In a pan, add 1 tbsp oil and when it is hot, add red chilli pieces, mustard seeds, Urad dal and curry leaves and season well. Add this to the chutney

This chutney goes well with Idli, Dosa and Upma