HYDERABADI MUTTON BIRYANI

Generally every human being who are very well intersted in the non-vegitarian recipes will love the MUTTON made recipes.These tastes are vary from the roasted leg of lamb to various exotic dishes, then the cooking options multiply.Mutton lamb is cooked in various varieties based on the region and the country.Many kashimiri people are very intersted in the cooking of the lamb cusinies.These cusines are very well noticiable cusines in the all over the world.Cooking of the mutton lamb in the continental style is the best way for eating especially for indians.

Indian made Mutton cusines are very rich in taste and delicious especially people even wont stop licking their fingers also.This is the main concept of cooking the mutton cusines in the indian style.

Ingredients:

1.corriander leaves   -  1 bunch .

2.saffron                   -   1 table spoon in the boiled milk.

3.turmeric powder    -  little bit for colouring of the food.

4.red chilli powder   -  1 tbspn.

5.salt                         -  required amount for taste.

6.oil                          -  required amount for cooking (it is based upon cooking amount)

7.boiled egg             -  2 quantity mainly for decoration and also for taste added to the biryani.

8.Rose water            -  1 tbspn for obtain the restaurnat flavour for basmati rice.

9.garlic and ginger 

    paste                     -  2 tbspns.

10.fired sliced 

 onions                     -  required amount for maintain the flavour of the biryani.

11.Mint leaves        -  1 bunch of leaves are fresh.

12.green chilli        -  2 pieces.

13.curd                   -  2 cups.

14.cashew nuts      -  200 gms if required only if there is no this item in your home leave it.

15.Mutton             -  1 Kg bone less (it is your option i preffer for bone less).

16.Basmati Rice   -  1 kg based upon the members your going to eat.

17.Black cumin    - 1 tbspn.

18.garam masala  -  2 tbspn.

19.lime juice        - 2 tbspn.

20.Meat tendiser - 1 tbspn it is optional if you restaruant style it mainly gives that flavour.

PREPARATION:

Wash the basmati rice wirh cold water untill it loses the bad smell from the packet.

Add the water for the cooking pot (i mentioned the no.of cups in the ingredients list).

You must add salt to it for the boiling water .

Add the whole spices for the boiling water (the spices list are listed in the ingredients table from above).

Then add lemon juice and oil to the water to get the rice granules very separated. We use oil for to separate the rice.

we will also use the lemon juice for the rice to get the flavour for the rice.

Then mix the rice and ingrdients very well with the spoon.

Add the soaked rice into the cooled water to get separate the rice.

cook the rice for 60 - 70 % beware while cooking the rice because it cooked very fastly you must and should stay infront of the rice cooker or stove.

First place the kadai on the stove or electric stove and heat a little bit and add water, boil for few minitues.Add oil and salt, boil rice for half  boiled.

Next we can marinate the mutton pieces in the pan with the all spices which is listed in the above ingredients table.Add all spices and curd and all mint leaves.Then marinate it for few minitues or hours.

The final products comes on the stove place the marinated mutton pieces in the kadai and place the half boiled rice on it.

Then cook it for 15 mins on the low flame and another 5 mins with the high flame.Now place the pan under the kadai and cook it for  another 5 mins.

Now remove the kadai on the stover and place it a while.

TAPESWARAM KAJA

Tapeswaram Kaja is one of the most famous and traditional sweet from Andhra Pradesh.Tapeswaram Kaja or Madata Kaja both are same but different names.Tapeswaram is a small town in the East Godavari District of Andhra Pradesh , this is the place where kaja was born and became very popular all over Andhra pradesh . This sweet is especially made for marriages and all   other     ceremony's ,special occasions and traditional festivals in Telugu Families. most of the people likes kaja because it gives a great taste.this kaja is  juicy and  such a wonderful taste. sweet lovers can't forgot the taste of kaja they enjoy unique taste of kaja.

INGREDIENTS TO MAKE TAPESWARAM KAJA

• Maida or all purpose flour (Get in any American stores) -1 cup
• Baking Powder -1/2 tsp
• A pinch of salt
• Ghee     -  1/4 cup  
• Oil for deep frying (like 1/2 kg)
• Cardamoms -2

For the paste

• Ghee -6 tsp
• Rice flour -1/4 cup
• Sugar powder -2 tsp
• Almonds grated (optional)  

For Sugar Syrup

• Sugar  - 2 cups
• Water  - 1/2 cup

Preparation of Tapeswaram Kaja

• Mix the ghee and rice flour to form a paste  and set aside .also make a syrup with water ,remove from water just before it achieves a single string consistency.
• Now make a small balls out of the dough and make a very thin layer like chapatis make them as thin as possible .
• Cover it and keep it a side for 15 min.
• Make three or four chapatis in the same manner.
• Take one chapati and spread the rice flour  and ghee paste on it keep the second chapati  on the top of it and apply the paste on it .now place third chapati on the top and apply the ghee and rice flour paste.(this means you have to make layers with chapati spreading the rice flour and ghee in between the chapatis)
• Fold it like a mat and roll it.then cut in to 1 inch pieces and lightly roll the pieces  to make them little flat (don't press hard otherwise the inner layer will stick together and they don't open when we fry them in the hot oil).
• Heat oil in a deep frying pan,first heat the oil in high flame then reduce the heat to low and drop the kajas one by one slowly in to the hot oil  .please be careful kajas droped in to oil keep your hand safe.fry the kajas till they turn to golden color in a low heat.we have to observe the layers in this time.
• When they turn to  a nice golden color ,remove them from the oil and drop the kajas immediately in to the sugar syrup .let them rest  the kajas for 5 min in sugar syrup and finally remove them from the sugar syrup.
• To make sugar syrup is easy to take a pan and add sugar and water keep it on stove for 10 mins after sugar is completely dissolve add cardamom powder and  we get a thick consistency syrup.
• Transfer the kajas in to the plate and garnish with almonds and cashews.then hot and sweet juicy Tapeswaram kajas is ready to eat.
• Make sure that you can try this in home and save money definitely you can enjoy the taste.don't worry if u failed in first time u can get better in next time.
• Store these Tapeswaram kajas in air tight container. these kajas will stay for ten days but when eaten fresh they taste wonderful and juicy.

                     

  

PRAWNS (ROYYALU) FRY

DESCRIPTION

This is the most popular dish in South India.

This is the most easiest way to cook spicy prawns and it can be done rather quickly as well.

• A quick prawns stir fry made with simple and easily available ingredients .
•  Make any seafood we use very few spices or garam masala to retain the original flavor otherwise it gets dominated by all spices and masala.
• The quick stir fry can be made under 25 m minutes excluding marinated time
• It goes along with plain rice or any flavored rice.
• I have used fresh tiger prawns to make this fry.any variety of prawns shrimp can be used.
• Rainy season is the best time to make sea food as the wonderful and pleasant weather increases  our craving to make amazing sea food recipes like fish fry or prawns fry or crabs curry.
• Let us learn how to make this simple and spicy delicious dish of prawns fry with detailed  steps .

• Cleaning the prawns

• Run a small sharp knife down the back of the prawn,and pull the meat apart enough to expose the vein 
• Pull the end of the vein up with the tip of the knife grab it with your fingers and pull it off.

Prepare Time: 15 min

Cook Time: 25 min

Overall Time: 40 min

INGREDIENTS

• Large shelled prawn- 500 gms
• Onions chopped-2
• Garlic paste- 1 tsp
• Ginger paste- 1 tsp
• Chili powder- 2 tsp
• Green chillys- 3
• Salt add to taste
• Curry leaves- few
• Coriander leaves- few
• Lemon juice- 2 tsp
• Masala- 1 tsp 
• Turmeric powder pinch
• Coconut powder- 1 tsp
• Oil
• Cumin seeds- 1/2 tsp

HOW TO MAKE PRAWNS FRY

• Prawns fry recipe is a sea food dish tried by me and prawns fry shallow fried in little bit of oil and i must say the recipe which has been made has turned amazing
• Cleaning of prawns rinse them thoroughly to remove fishy smell
• They can be rinesed with vinegar or lemon juice and salt buttermilk also.
• You will need to soak in hot water for a while to soften them . 
• Deshell, devein, wash and drain prawns thoroughly.
• Add half the chilli powder and 1/2 tsp of salt to the prawns. Mix well and set a side for 15 min.
• In a wok (or any round based utensil) on a medium flame add oil and heat a little.
• Add cumin seeds and let it spatter.
• Add onions, green chillys, curry leaves, ginger and garlic paste, turmeric powder and fry till onions are golden brown.
• Add the marinated prawns and stir.
• Add the remaining chilli powder and salt, stir and place the lid on utensil.
• Reduce the flame to the minimum and let it cook approximately 15 min.
• Open lid and stir the prawns add the water and masala stir again check the salt content.
• Let it simmer for another 10 min.
• Add lemon juice, coriander leaves and stir again.
• Open lid and check if prawns is cooked thoroughly. If yes then increase flame to medium and stir till all the water is gone add coconut powder.
• Garnish with mint leaves and lemon slice.
• Prawns fry is ready to serve with rice or chapathi, biryani  

• NOTE
• White prawns are more in taste compared to red prawns.
• Deshell the prawn is very easy and simple steps.
• Keep the prawns in to refrigerator freezer for 15 minutes deshell is very easy.
• Another method is keep in boiled water not very hot water light medium hot water.
• If you keep in very hot water prawn are very delicate it will be cooked in the  water

KORRAMENU( FISH CURRY) CHAPALA PULUSU

DESCRIPTION

• Korramenu chapala pulusu is one of the famous in Andhrapradesh it is one of the classic spicy and delicious variant of fish recipes from Andhra Cu-sines 
• Korramenu chapala pulusu is fish cooked in an exceptional tangy tamarind sauce with freshly ground spices.
• It is one of the popular dishes from the south india and served with rice or paratha it gives great taste.
• korramenu chapala pulusu is also commonly called as korramenu fish curry.
• this dish particularly tastes excellent when eaten on the next day as the fish pieces get nicely absorbs tamarind and spice juices.
• It is one of the best dishes for the fish lovers.
• Their are various ways of making an excellent and spicy korramenu chapala pulusu.
• Generally in the state of andhra,tamarind and raw mango ,lemon are used in making the chapala pulusu.
• Korramenu chapala pulusu is spicy and hot.
• In Kerala they use coconut milk in making korramenu chapaa pulusu.
• This dish is healthy and highly nutritious as t s a low calorie and doesn't have any deep frying.

• INGREDIENTS

• Korramenu fish-10 pieces

• Curd-1 tsp
• Red chilly powder-3tsp
• Meth leaves-few
• Curry leaves-few
• Coriander leaves-few
• Tomato-1 chopped
• Onion-chopped
• Coconut powder-1tsp
• Green chillys-1-2
• Ginger garlic paste-2tsp
• Masala-1 tsp
• Tamarind juice-1cup

HOW TO MAKE KORRAMENU CHAPALA PULUSU

• To prepare delicious mouth watering korramenu chapala pulusu ,firstly clean the fish pieces in the salt water(which removes the raw fish smell).
• Mix fish pieces along with salt to taste,chills powder,turmeric powder,methi powder,curd and tamarind water and keep aside for about 15-20 minutes.
• Heat oil in a wide mouth pan and ad green chilies,chopped onions, ginger garlic paste,methi leaves,freshly chopped spring onions,curry leaves and fry all together for a little while till raw flavors are gone.
• Then add finely chopped tomato pieces and cook until they become mushy and soft.
• Finely add fish pieces along with the gravy .
• Avoid stirring continuously because the fish pieces  may break .
• Add garam masala and coconut powder.
• Cook till the gravy thickness add coriander leaves finely of the stove.
• Then hot hot spicy unique korramenu chapala pulusu is ready to eat.
• Eat with rice or chapathi,roti.

Few tips to the recipe

• Always use fresh fish as it taste good.
• use a wide heavy bottomed bowl so that it fits all the fish pieces in one layer.
• to prevent the fish from breaking you may  fry the fish for a minutein oil this helps the fish holds shape adding to gravy(optional).
• do not get tempted to mix the dish fequently after adding the fish pieces the first pieces to the sauce .fish pieces are very delicate and stirring would be break them.
• let the korramenu chapala pulusu is rest for atleast 3 hours before serving.
• if you have sometimes on hand then its worth replace onions with shallots and also dry roasted spices also best flavour out of the dish.
• if any salt is excess in the dish then add potato pieces it absorbs excess salt or add lemon are vinegar

NOTE

• Don't stir too much lest the fish pieces otherwise pieces may brake.
• Serve it after couple of hours  for best taste .
• Serve with hot rice taste will be great.
• eat with onion lemon it will be awesome

SPICY CHICKEN DUM BIRYANI

DESCRIPTION

* This is a one of the variety of biryanis. This biryani is most popular in Andhra pradesh & Telangana states.

* This is served along with raitha and chicken gravy.

* This is also called as Handhi.

• Making a good chicken biryani is just very simple and this recipe is perfect for at home preparation.
• This is easier than any dum biryanis since it needs no saluting of spices or meat.
• Just mix allthe ingredients and cook on a slow dum process.
• Traping the steam to retain the aroma.to get an authentic flavor and taste do use all the mentioned ingredients if desired can substitute ghee for oil.
• This is one of the best hyderabadi chicken biryani recipe i have made for years and it is very easy and even a beginner can also try without any troubles.
• Chicken can be marinated the previous night and refrigerated to make the best flavorful biryani.
• I suggest keeping the pieces to small and medium and not very large.

Prepare time                                      Cook time                        Total time


30 minutes                                       1:30 minutes                        2 hours

INGREDIENTS 

• Chicken cut in to 1 inch pieces 1 kg.
• Bhasmathi rice-500 gm
• Oil-3/4 cup
• Onions sliced 3 large
• Milk-1/2 cup
• Ginger paste-2 tsp
• Garlic paste-2 tsp
• Red chilli powder-3 tsp
• Salt to taste
• Biryani masala powder-4 tsp
• Fresh mint leaves-1 cup
• Coriander leaves chopped-1 cup
• Lemon juice-2 tsp
• Green chilies finely chopped-3
• Yogurt-1 cup
• Cloves-7
• Bay leaves-2
• Green cardamoms-6
• Cinnamon stick-1
• Saffron (kesar)-8-10 strands
• Ghee-5 tsp
• Rose water-2 tablespoon

METHOD

• Scrub and wash the rice in water for 15 minutes.
• Soak the saffron strands in milk. Set a side heat the oil in a kadai and deep fry the onions till brown.Drain on a absorbent paper.
• Grind coarsely.Add ginger paste, garlic paste, red chilli powder, salt, half of the coriander leaves, lemon juice, green chillies, fried onions, yogurt and oil in which onions are fried and salt to the chicken.Mix well.
• Set aside to marinate for two hours.Heat a nonstick pan add chicken along with marinade and cook on medium heat till chicken is tender.
• Boil water in a deep pan.Add cloves, bay leaves, cardamoms, cinnamon.
• Put ghee at the base of a nonstick deep pan.Spread half of the cooked rice.
• Spread the cooked chicken evenly on the rice layer cover the chicken layer with remaining rice.
• layer the rice over the chicken the rice must be moist and not with dripping water it should not be dry either.
• Add fried onions ,mint and coriander leaves.sprinkle biryani masala.
• Sprinkle biryani masala powder.
• Sprinkle saffron-milk mixture, remaining mint, coriander leaves.Cover with a lid.
• Put a tawa underneath the pan and simmer for 15-20 mins
• Use a foil to cover the rimyou can also use a thick clean kitchen cloth or make dough and stick to the rim of the pot.
• Cover the pot with lid if using dough make sure the lid sits on the dough
• Drizzle with some rose water and serve hot.
• Serve in a plate garnish with carrot, onions, keera, lemon and coriander leaves
• Then very hot and spicy chicken dum biryani is ready to eat.Serve to your dear once.

• KEY INGREDIENTS 
• Basmathi rice,chicken,salt,lemon juice,clarified butter,onions,black cardamom,bay leaves,cinnamona,clove,garlic,ginger,green chillies,fennel,cream,yogurt,rose water

                                               

NETHI ARISELU(ghee ariselu)

DESCRIPTION 

• Ariselu is a traditional sweet of south india prepared for makara sankranthi it is also prepared for weddings.there are three of variants in ariselu.
• Make sure this dish is made during makara sankranti as it is the right time for new harvest for the farmers we have new rice and jaggery.
• They make the dish and stone for the special guests as varalakshmi puja is arriving and the festival season is almost on its way more dishes will be cooked in indian kitchen. 
• When prepared with pure ghee,known as"Nethi ariselu" these are very soft and tasty.using oil and ghee equal proportion gives crispy outer layer and soft inner layer.ariselu prepared with oil only are the most crispy.

• Making this dish i recollected some wonderful child hood memories as kids we use to go grandparents house for each and every festival and their would be a big family gatherings.we kids have use to enjoy playing and eating all those traditional dishes prepared by grandmother.
• I remember when  ever ariselu  are prepared the servant was given instructions to wake up early as 4 am to blend the rice flour as soon as the flour is ready grandma sit in front of the stove and make ariselu grand pa use to help her press the ariselu .
• After they are cooked to remove excess ghee from it.

INGREDIENTS RECIPE OF ARISELU

Ingredients name                                   Quantity                                           Unit

Rice flour                                                500                                                 Grams

Jaggery                                                   350                                                  Grams

Ghee                                                        10                                                    Table spoons

cardamom                                                 1/2                                                  Table spoon       

Oil                                                            0                                                      To fry
seasem seeds                                           100                                                   grams

HOW TO MAKE ARISELU

*Soak the rice for two days,clean with water twice a  day(cleaning every day is to see that rice won't get odd smell).

*Separate the soaked rice from water,place it on a clean dry cloth in the shade and let it dry for 5  to 10 minutes ,blend wet rice to smooth powder.(flour mill).

*Take a pan add jaggery.little water and boil it.untill we get laddu consistency jaggery syrup.take a little bit of syrup place in to water we get thick consistency then arisela pakam is ready,then stove off

*Add cardamom powder to jaggery syrup.

*Add some ghee to pakam

*If u want to add sesame seeds its your choice add to arisela pakam(optional)

*Add rice flour keep stirring it,allow it to rest for some some.

*Divide dough in to small portion and press it with hand on polythene sheet and deep fry in oil.

*Remove from oil and place it on ladle and press it with anotherbowl,so that excess oil is removed,later transfer in to paper towel.
*After they turn to golden brown place it between two flat ladles and press to remove the excess oil/ghee .
*Repeat the procedure till the dough over.
*When they store them.they last for more than 2 months if we make them in right away and stored in air tight container for longer storage.

*Now ariselu are ready to serve.

*Now you enjoy tasty traditional ariselu ready to eat
NOTE
*Dont fry too much it will becomes over fried.
*Press slowly because press hardly the stuff comes out side.carefully add seaseam seeds 

SORAKAYA(bottle guard) GARELU

DESCRIPTION

*This is a new variety of south Indian food commonly this is a different variety of garelu .but it will be very tasty and fabulous

*This recipe is famous in Andhra pradesh and telangana states.

*Its very good food contains a lots of nutrients.

*Commonly some one don't like bottle guard so eat like this.

*I think most of the people like this recipe.

Prepared time   -      15 minutes       Cook time        -   30 minutes            Total time        -45 minutes

INGREDIENTS

• Rice flour-2 cups
• Bottle guard(grated)-1 cup
• Cumin seeds-1 tablespoon
• Onion-chopped 1
• Moong dal-50 gm

• Sesame seeds-50 gm
• Curry sping-1
• Coriander-few

• Salt-1 tablespoon
• Red chili powder-1 tablespoon
• Water if necessary
• Oil-1/2 liter

HOW TO MAKE SORAKAYA GARELU

• Soak the moong dal for around 2-3 hours or till they are soft grate the squash removing any big seeds 
• To make sorakaya garelu peel the sorakaya and grate it well and make it as a paste.

• Take a bowl add 2 cups of rice fiour and add salt,cumin seeds.mix evenly .then add grated sorakaya thurumu(bottle guard grated) add to the  above mixture.then add some onions finely chopped and mix thoroughly
• Add red chilli  powder mix it properly.add finely chopped coriander ,curry leaves and finely add some water to it.make a thick batter.
• Add sesame seeds and moong dal .
• Take a plastic cover to make patties 
• Keep a kadai on stove pour oil to it for deep frying of sorakaya garelu.keep it on 5 minutes .after oil is heated.take the batter and make them in to small garelu shape.keep it on oil fry it .un till it turns to golden brown color.
• Garelu will puff up and are soft to eat crispy at the ends.
• Keep it on low flame.do all as like it.after that take a plate keep tissue on it. transfer sorakaya garelu to the plate.tissue absorbs excess amount of oil.then serve to 10-15 sorakaya garelu is ready to eat.very hot and healthy yummy sorakaya garelu is ready.

MORE HEALTH FACTS  OF BOTTLE GUARD

1. Ayurveda recommends cooked bottle guard for better digestion and anti-bilious.
2. It is also supports the urinary system of our body by reducing burning sensation from high acidic urination.prevents the urinary tract infections.
3. It is very popular for weight loss.especially bottle guard juice
4. It contains many vitamins and minerals such as calcium,magnesium,phosphorous and vitamin A and C,folate.
5. It is also reduces high blood pressure and keeping your heart healthy 
6. It is also recommended for ayurvedic doctors for reducing liver inflammation .maintain liver functioning 
7. Bottle guard juice with a pinch of sea salt maintains electrolyte balance .
8. Great remedy for people who has diarrhea
9. Combat excessive thirst for diabetic patients  .
10. It is also known to prevent premature graying

RECOMMENDED

• It is also use for making sorakaya doshalu use the sorakaya grated in to doshala batter it gives variety of taste.
• sorakaya also used to make bottle guard halwa .grated sorakaya fry in ghee and add sugar syrup and cashew nuts all badam,pista,kismiss,tarbuja seeds halwa is ready.
• bottle guard chetny is very good to take along with rice.
• a wide variety's also done with bottle guard