Beet Root Fry

Ingredients :

1.Beetroot - 2 (chopped or grated)

2.Onion - 1 (chopped)

3.Red Chillies - 2

4.Mustard Seeds - 1/4 tbl spoon

5.Curry Leaves - 5

6.Chana Dal - 1/4 tbl spoon

7.Urad dal - 1/4 tbl spoon

8.Salt - to taste

9.Oil - 2 tbl spoons

10.Water - little

11.Coconut - 5 tbl spoons(grated)

Procedure :

1.Take Pan add oil and heat it.Now add mustard seeds,red chillies,curry leaves,chana dal,urad dal,chopped onion and fry it.

2.Now add beet root grated (chopped or grated).Then add salt and fry it.

3.Add little water and fry it until that water done.

4.Now add grated coconut and fry it.

5.Serve it with hot rice.

Pongal (Pongali)

For Powder :

Ingredients :

Toor dal - 1cup

Chana dal - 1/2 cup

Dhaniya - 4 tbl spoons

Red Chillies - 15

Pepper - 3 tbl spoons

Lavang - 10

Elachi - 5

Cinnamon stick - 2

Procedure :

1.Fry them separately in pan without oil.Make them cool and grind it as powder.

For Pongal :

Ingredients :

Rice -1 cup

Toor dal - 1/4 cup

Water - 2 1/2 Glasses

Pongal Powder - 1 to 1 1/2 tbl spoon

Salt - to taste

Tarmarind Paste - lemon size (soak in water)

Mustard Seeds - 1/4 tbl spoon

Red chillies - 4

Curry Leaves - 5

Procedure :

1.Take cooker add rice, toor dal and wash it.Now add water in that and pressure cook 3 whistles.

2.Now keep that cooked rice on stove in low flame and add tarmarind paste with water,salt and pongal powder and mix it.

3.Take pan add oil and heat it.Then add mustard seeds,red chillies,curry leaves and fry it.Add this fried mustard seeds to cooked rice.
4.Serve Pongal with fried vadiyam.

ANDHRA CHICKEN CURRY

Ingredients :

Chicken - ½ kg

Onions - 4

Green Chillies - 5

Ginger Garlic Paste - 2 tbl spoon

Garam Masala - 1 tbl spoon

Chilli Powder - 1 ½ tbl spoon

Salt

Turmeric Powder

Corainder Leaves

Oil

Process :

1.Take Pan and keep oil in that. Now heat the oil. Now keep in that onion pieces, green chillies and fry it .

2.Now keep ginger garlic paste, garam masala and fry it.

3.Now add chicken pieces and fry it. Now add red chilli powder, salt, turmeric powder and fry it.

4.Now add water in that and keep until the chicken boils. After sometime when you are ready to remove from the stove keep coriander leaves in that.

PRAWNS BIRIYANI

Ingredients :

Prawns - 50 gms

Tomatos - 2 (chopped)

Ginger garlic paste - 2 tbl spoon

Lavang - 4

Elachi - 2

Bay Leaves - 4

Onion - 1

Green Chillies - 10

Red Chilli Powder - 1 tbl spoon

Tumeric Powder - pinch

Salt - to taste

Curry Leaves - 15

Coriander leaves - 1 bunch (chopped)

Basmati Rice - 400gms

Coconut Milk - 4 cups (500gms)

Ghee - 2 tbl spoons

Oil - 5 to 7 tbl spoons

Procedure :

Prawns curry :

1.Take pan add oil 3 tbl spoons and heat it.Now add ginger garlic paste,prawns,curry leaves,red chilli powder,tumeric powder,salt,coriander leaves,tomato pieces and fry it for 5 mins.

For Biryani :

1.Take pan add ghee and remaining oil and heat it. Now add lavang,elachi,bay leaves,onion slices,green chillies slices and fry it.

2.Wash rice and add it in that pan.
3.Now add coconut milk,salt and cook for 10 mins.

4.Then add Prawns curry in that and keep that until rice cooks.

5.Garnish with coriander leaves.

MIXED VEGETABLE UPERI

Ingredients
• Pumkin-150gm
• Yam-100gm
• Carrot-3
• Beans-6
• Turmeric powder-1/4tsp
• Chilly powder-1/2 tsp
• Cumin seed-1/4 tsp
• Small onion-3
• Garlic-2
• Chopped coconut-1/2 cup
• Curry leaves-a few
• Red chilly-2
• Mustard-1/2 tsp
• Salt to taste

Preparation
• Cut vegs into small pieces
• Pressure cook with very small qty of water
• Add salt
• Crush chopped coconut,turmeric,chilly powder,cuminseed,small onion,garlic and curry leaves together
• Add this to the cooked vegs
• Cook for few mts
• Heat oil and fry mustard ,red chilly and curry leaves and add to the upperi