Ariselu

INGREDIENTS :

Rice : 11/2kg
Sugar : 1kg
Candamom : 2no
Sesame seeds/nuvulu : 1/4cup
Dry Coconut powder : 2tbsp(opt)
Poppy seeds : 1tbsp(opt)
Ghee/Oil : 1tbsp

PROCEDURE :

1. Wash rice thoroughly ,Soak them overnight and remove water completely .Spread them on a cloth for a few minutes to make sure that the rice is dry

2.Make a fine powder of it in a blender ,sieve if necessary and set aside .
3.Add 1/4 cup of water to the sugar and heat it in a pan till it melts .Heat it on low flame till it becomes thick syrup (if u pour little syrup in a cup of water , u would be able to make a small ball) .turn off the heat add 1tbsp of ghee/oil , elachi powder,poppy seeds(fried) and coconut powder.

4.Add the rice flour to it slowly and stir well ,and make sure that no lumps are formed .When slightly cool make big lime size balls of it

5.Heat oil in a thick bottom pan ,Pat each ball into a thin, round and flat disc on  a plastic sheet and add  few sesame seeds.

6.Fry each one in oil , till deep brown and remove (To remove the oil completely, place it between two flat ladles and press).

7.Repeat the procedure till the dough is over . store them in a air tight container .These Ariselu last for more than two weeks

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Dondakaya fry

INGREDIENTS :

Dondakayalu : 12
Corn flour : 11/2tbsp
Chili powder : 1tbsp
Coconut powder : 2tbsp(optinal)
Curry leaves : 3no
Ground nuts : 1/4cup(fried)
Salt : to taste
Oil : for fry

PROCEDURE :

1. Wash and cut the dondakayalu vertically(1 dondakaya into 4pieces), add salt and cornflour and mix well.

2.Heat the oil for deep fry. add the dondakaya pieces and fry till they turn into light golden color. and keep aside.

3. Now add chilli powder, fried curry leaves and ground nuts,coconut powder and mix well.

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Fried Chicken Biriyani

INGREDIENTS :

Basmati Rice- 2 cups
Bay leaves - 1no
Cinnamon sticks - 4no
Cloves - 6no
Cardamom - 4no
Star anise - 4pieces
Oil- 21/2tbsp
Ghee - 3tbsp
Salt- to taste

Marinating Chicken - atleast 1hr

Chicken, bone in- 12 pieces
Ginger-Garlic paste- 2 tsp
Turmeric powder- 1/4 tsp
Chilly powder- 2 tsp
Garam Masala- 1 tsp
Cumin Powder - 1tsp
Coriander powder - 1tsp
Pepper powder - 1tsp
Lemon juice- 2 tsp
Salt - To taste

PROCEDURE :

1. Wash and soak the Rice for a minimum 1/2 hour.

2. In a pan, bring 8 cups of water to boil. Once boiling, add cloves(3),cinnamon sticks(1),star anise(1),Bay Leaves(1),Salt and Oil (1tsp).

3. In a separate bowl, mix Saffron and Water (1tbsp), keep aside and allow it to soak.Add the washed Rice to boiling water. Once the Water starts boiling again, time and cook for 5 minutes (the Rice needs to be 3/4 way done). Drain the water from the Rice and keep aside.

4. Heat a pan on high ,add Oil(5tbsp) once hot add the marinated chicken pieces and fry them ,and keep aside.
5. Heat a pan on medium heat, add in the Oil and the Clarified Butter(ghee). Once hot, add in the balance of whole spices – Cinnaraw smell goes off.Now add mint leaves ,coriander leaves fry for couple of mins .

6.Add the finely chopped onions,fry till transculate,add salt,green chilli and now fry till onions turn light brown color,then add the ginger garlic paste and till it leaves it raw smell.

7.Add the coriander powder,chilli powder and mix well,add little water and cook for 5min. now add the fried chicken pieces. cook for 2min then turn off the heat.

8.Pre-heat oven to 350 degrees Fahrenheit .Coat an oven-proof dish with a little oil.

9.Start by layering the Chicken at the bottom of the dish along with a few pieces of fried onions (saving the gravy for top layer).

10.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice.Layer the balance of the fried onions and all the gravy on the rice layer.

11.Next spread the balance of the Rice..Drizzle a little bit of ghee(1/2tsp),milk(3 tsp).
Cover with an air-tight lid or a foil and bake for 45min.Once out of the oven, take a ladle and mix it gently but well.

Tips:

1. If u dont have oven , cook in rice cooker

a. follow 1 - 7 and 9-11 steps ,add in the rice(cooked) and curry to rice cooker

b. count chicken gravy as a measurement of rice water and add the remaining water

2. Chicken with bones works best for this recipe, but if you prefer boneless, then you will need to cook the chicken a little less.

3. Fresh Mint is sometimes not easily available. Substitute for dried, crushed Mint, available at Indian grocery stores.

4. You can also add in full boiled eggs along with the gravy…looks good and tastes very good.

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Vankaya Royyalu (Shrimp & Eggplant)

INGREDIENTS :

Shrimp (Prawns): 100 gm
Brinjal (Egg Plant): 5(small)
Onions: 1 pc(Big)
Tomatoes: 2 pc(Big)
Green Chillies: 2 no
Curry Leaves: 4 leaves
Coriander Leaves: 1/4 bunch
Turmeric Powder: 1/4 tsp
Garam Masala: 1 tsp
Ginger Garlic Paste: 2 tsp
Chilli Powder: 2 tsp
Salt: to taste
Oil: 4tbsp(depend)

PROCEDURE :

1. Heat oil in a pan. Add shrimp (washed) to the oil.add little water.Add turmeric powder (to get rid off smell). Add 1/2 tsp ginger garlic paste. Cook shrimp in a medium flame.

Note: You will observe lot off water coming out of shrimp. Use this water to cook shrimp while it evaporates.

2. Heat oil in a pan (Medium Flame). Add cumin seeds , Add onions, salt and cook them till they turn transparent,add green chillies and ginger & Garlic paste cook them the raw smell goes off . chopped curry leaves, red chilli powder,coriander powder,cumin powder, salt,cook for 2min, add chopped tomatoes,cook them till the curry ooses oil..

3. Add cooked shrimp to the mixture. cook for 10 min in a low flame. Add chopped brinjal (egg plant) to the mixture and water. cook until brinjal is cooked

4. Add Garam Masala and coriander leaves. Cook for another 2 minutes.

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Anapakaya perugu pulusu

INGREDIENTS :

Anapakaya - 1/2lb
buttermilk(thick) - 11/2 cup
Green Chilies - 2no
Dry Red chilis - 1no
Mustard seeds - 1/2tsp
Turmeric powder - 1tsp
Cumin seeds - 1/2tsp
Ginger - 1inch
Onions - 1(chopped)
Tomato - 2 (small)
Salt - to taste
Oil - 3tbsp

PROCEDURE :

1. Take a container with water ,add anapakaya(cut into small pieces) pieces,salt,ginger(1/2inch)and turmeric powder, cook till anapakaya is cooked. turn off heat

2.Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds,green chilis, ginger(finely chopped), turmeric powder, onions(chopped),tomatoes(chopped),red chillis ,salt and curry leaves and stir fry for a few seconds.turn off the heat.

3Take butter milk in bowl add cooked anapakaya pieces and popu(above) and  mix well , if required add salt
4. Garnish with coriander leaves

NOTE : don't over cook onions and tomatos

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Lemon BonBons

INGREDIENTS :

Makes about 2 dozen
Unsalted butter, room temperature - 1stick(8tbsp)
Confectioners' sugar - 1/2cup
Lemon extract - 3/4 tsp
Finely grated zest of 1 lemon
Salt - 1/8 tsp
Whole milk - 2tbsp
Cake flour (not self-rising) - 1 2/3 cups

PROCEDURE :

1.Make the bonbons: Preheat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside.

2.In the bowl add cream butter and 1/2 cup confectioners' sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine.

3.Add milk, and reduce mixer speed to low. Slowly add cake flour, and mix until well blended and the dough pulls away from the sides of the bowl.

4.Transfer the dough to a clean work surface, and divide in half. Roll each half into a 14-inch-long log. Cut each log into fourteen 1-inch pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, chill for a few minutes.

5.Bake bonbons until firm but not golden, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper to cool.

6.Make the glaze: In a small bowl, stir together remaining 3 cups confectioners' sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 teaspoon lemon extract until smooth. Add cassis, and stir until smooth.

7.Pour half of the warm glaze over the tops of the bonbons. Let bonbons set, about 15 minutes.

8.Repeat Step 7. Wait until glaze is dry, then decorate bonbons with royal icing: Place royal icing in a pastry bag fitted wtih the tip of your choice; pipe icing onto bonbons. Place decorated bonbons on a wire rack to set. Store bonbons in an airtight container in a single layer for up to 2 days

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Beerakaya Nuvulu

INGREDIENTS :

Beerakaya : 1no
Nuvulu/Sesame seeds - 2tbsp
Onions : 1 (Big)
Tomatoes : 2 (small)
Green Chillies : 2 no
Curry Leaves : 4 leaves
Turmeric Powder : 1/4 tsp
Mustard seeds : 1tsp
Cumin : 2 tsp
Salt : to taste
Oil: 4tbsp(depends)

PROCEDURE :

1. Heat oil in a pan (Medium Flame). Add Mustard seeds,cumin seeds ,curry leaves, let them splatter. Add onions, salt and cook them till they turn transparent,add green chillies , salt and cook for 2min, add chopped tomatoes,cook for 5mins.

3. Add finely chopped beerakaya, and cook till all  water get evaporates and curry ooses oil..turn of the heat
4. Now add Nuvulu(grinded), and mix well.

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Bendakaya Royalu Pulusu

INGREDIENTS :


Shrimp (Prawns ): 100 gm
Eggs(boiled) : 4
Bendakayalu/Okras : 5
Onions : 1 pc(Big)
Tomatoes : 2 pc(Big)
Tamarind - 1small(lemon size)
Green Chillies : 2 no
Curry Leaves : 4 leaves
Coriander Leaves : 1/4 bunch
Turmeric Powder : 1/4 tsp
Ginger Garlic Paste : 2 tsp
Chilli Powder : 2 tsp
Salt : to taste
Oil: 4tbsp(depend)

PROCEDURE :

1. Heat oil in a pan. Add shrimp (washed) to the oil.add little water.Add turmeric powder (to get rid off smell). Add 1/2 tsp ginger garlic paste. Cook shrimp in a medium flame.

Note: You will observe lot off water coming out of shrimp. Use this water to cook shrimp while it evaporates.

2. Heat oil in a pan (Medium Flame). Add cumin seeds , Add onions, salt and cook them till they turn transparent,add green chillies and ginger & Garlic paste cook them the raw smell goes off . chopped curry leaves, red chilli powder,coriander powder,cumin powder, salt,cook for 2min, add chopped tomatoes,cook them till the curry ooses oil..

3. Add boiled eggs (cut four sides )cooked shrimp and chopped Okra's cook for 10 min in a low flame and add tamarind water. cook till desired conisitency is reached

4. Garnish with corinader leaves.

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Chili's® Molten Chocolate Cake

INGREDIENTS :


Chocolate fudge or dark chocolate cake mix -1 18.25oz
Cups water - 1 1/3
Vegetable oil - 1/2 cup
Eggs - 3
Hershey hot fudge topping - 1 bottle
Vanilla ice cream - 8 scoops
Smucker's Magic Shell chocolate topping

PROCEDURE :

1. Make cake batter following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size) muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Bake for 30 to 40 minutes, or until a toothpick stuck into the center of one cake comes out clean. Turn all of the cakes out of the pan and let them cool.


2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated sandwich knife works best for this.

3. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep.
4. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.

5. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the freezer.

6. When you are ready to serve, drizzle a serving plate with caramel, then place one cake on the plate and heat it up in the microwave for 40 to 45 seconds, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.

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Mirchi Bajji

INGREDIENTS :

Green chilies-- 12(fat  one required to make bajji’s)
Besan- 1 cup
Red chili powder - 1/2tsp
Salt – as required
Baking Soda - pinch
Stuffing
Onion – 1 finely chopped
Tomatos - 1 finely chopped
Ground nut-10 Gms (fried)
Ajwain- 2tsp (Ground)
Chopped corinader leaves
Lemon juice

Oil- for frying

PROCEDURE :

1.Slit the Long green chillies in the center making sure that you do not slit them into halves, remove all seeds  and apply crushed ajwain with salt inside the  chilies and keep aside
2.In a bowl, combine Besan and water. Add the baking soda(soda bi carb)red chilli powder ,Oil(1/2tsp)and salt  mix well to make a semi-thick batter (make sure the batter is not watery. It should be thick enough to coat the chillies well). Keep aside.


3.Take a kadai and heat oil. Hold the chilli by its stem and dip it in the besan batter and make sure the batter coats the chilli properly on all the sides, remove from batter and immediately drop in the hot oil and deep fry. Repeat procedure with the other chillies.

4.Fry until the chilli turns into a golden brown color. Remove and drain excess oil on a kitchen towel/absorbent sheet.

5.Now slit the fried bajji in the center, fill it with chopped onions, tomatoes,ground nuts,sprinkle some chaat masala,salt,chopped coriander leaves and lime juice and serve hot.

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Bread Bajjii

INGREDIENTS :

Bread - 4slices(cut into 2 pieces)
Besan- 1 cup
Salt – as required
Chilli powder - 1/2tsp
Baking Soda - pinch
Onion – 1 finely chopped
Tomatos - 1 finely chopped
Ground nut-10 Gms (fried)
Ajwain- 1/2tsp (Ground)
Chopped corinader leaves
Lemon juice
Oil- for frying

PROCEDURE :

1.In a bowl, combine Besan and water. Add the baking soda(soda bi carb)red chilli powder ,Oil(1/2tsp)and salt mix well to make a semi-thick batter (make sure the batter is not watery. It should be thick enough to coat the chillies well). Keep aside.

3.Take a kadai and heat oil. Hold the bread pieces and dip it in the besan batter and make sure the batter coats the bread properly on all the sides, remove from batter and immediately drop in the hot oil and deep fry. Repeat procedure with the other bread pieces.

4.Fry until the bread turns into a golden brown color. Remove and drain excess oil on a kitchen towel/absorbent sheet.

Serve hot with onions,tomatos,fried ground nuts,chopped coriander leaves with a dash of lemon juice, salt and red chilly powde OR with tomato ketchup

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Anapakaya Paalu

INGREDIENTS :

Anapakaya - 1/2lb
Mustard seeds - 1/2tsp
Cumin seeds - 1/2tsp
Ginger & garlic paste - 1tbsp
Coriander powder - 1tsp
Garamasala powder - 1/2tsp
Red chilli powder - 1tbsp
kasoori methi - 1/2tsp(optional)
Onions - 1(big)
Tomato - 2 (small)
Milk - 1/2 cup
Salt - to taste
Oil - 3tbsp
PROCEDURE :

1. Pre-heat oil in a cooking vessel. Add mustard seeds and let them splutter. Add cumin seeds,curry leaves and stir fry for a few seconds.

2. Add the chopped onions and green chillis and sauté till the onions turn light brown. Add  then add the ginger garlic paste and till it leaves it raw smell.

3. Add the coriander powder,chilli powder and mix well,add chopped tomatoes, cook till it loses oil , now add anapakaya(washed and cut into small pieces) and cook for couple of minutes, now add 1cup of water and cover with lid and cook further for another 10mins.

4. Now add Garam masala powder,kasoori methi powder,reduce heat, cover with lid and cook till all the water evaporates

5.Lastly, on medium flame, slowly add the milk to the curry, while stirring continuously for 3-4 mts or till you get the desired curry consistency. Constantly stir .

6. Garnish with fresh coriander leaves and serve HOT

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Chicken Fried Rice

INGREDIENTS :

Basmati Rice - 2cups
Chicken - 1/2lb
Ginger Garlic paste - 2tbsp
Pepper powder - 1/2tsp
Chopped Carrots - 1/4(boiled)
Green Onions - 1/4cup(chopped)
Green chilis - 2no.
Bay leaves - 1no
Eggs - 2
Salt - to taste
Oil - 3tbsp

PROCEDURE :

1.. Wash and soak the Rice for a minimum 1/2 hour. In a pan, bring 7 cups of water to boil.Once boiling, add Bay Leaves,Salt and Oil (1tsp).

2. Add the washed Rice to boiling water.Once the Water starts boiling again, time and cook for 10 minutes (the Rice needs to be 3/4 way done). Drain the water from the Rice and keep aside.close with a tight lid

3. Heat a pan on medium heat, add in the Oil .once hot add marinated chicken (marinate chicken with ginger garlic paste, salt,lime juice,peper for 20 mins) and cook in a medium heat. after chicken is tender turn off the heat.

4.Heat the oil in another pan, add the boiled vegetables ,green chilies and salt, once cooked , Crack in eggs, stirring quickly to scramble eggs with vegetables.and ,add the fried chicken, cook for 10 min. tyurn off heat
5. Add  boiled rice and mix well.. preheat the oven to 350f and bake it for 10min... or place it in rice cooker and keep it warm for 10mins
5. Finally Garnish with chopped coriander..Serve with Raita

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Vegetable Fried Rice

INGREDIENTS :

Basmati Rice - 2cups
Green peas - 1/4 cup(boiled)
Chopped Carrots  - 1/4cup(boiled)
French Beans - 1/4cup(boiled)
Green Onions - 1/4cup(chopped)
Green chilis - 2no.
Bay leaves - 1no
Eggs - 2
Salt - to taste
Oil - 3tbsp

PROCEDURE :

1.. Wash and soak the Rice for a minimum 1/2 hour. In a pan, bring 7 cups of water to boil.Once boiling, add Bay Leaves,Salt and Oil (1tsp).
2. Add the washed Rice to boiling water.Once the Water starts boiling again, time and cook for 10 minutes (the Rice needs to be 3/4 way done). Drain the water from the Rice and keep aside.c;ose with a tight lid

3. Heat a pan on medium heat, add in the Oil .once hot add all the vegetables ,green chilies and salt. Crack in eggs, stirring quickly to scramble eggs with vegetables.and cook for 10 mins. turn off the heat
4. Add  cooked  vegetables to boiled rice and mix well.. preheat the oven to 350f and bake it for 10min... or place it in rice cooker and keep it warm  for 10mins
 
5. Finally Garnish with chopped coriander..Serve with Raita

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Ginger Chicken

INGREDIENTS :

Boneless chicken  - 1/2lb
Cloves crushed garlic - 3no
Chopped Ginger - 1/2inch (matchsticks)
Cumin seeds - 1/2tsp
Onions - 1no
Chilli powder - 1tbsp(depends)
Lemon juice - 2tbsp
Curry leaves - 3no
Red chilis - 2no
Salt - To taste
Oil - 4tbsp

PROCEDURE :

1.Wash and cut the meat into cubes. in bowl add chilli garlic sauce(grind red chillies, garlic,tomato pieces 2tbsp, salt )salt, oil,lemon juice to chicken and marinate it for 30min.
2.Take the chopped onions ,green chilis, cumin seeds and salt,grind them
3.Heat oil in a pan , add the marinted chicken ,cook until  chicken loses it water. now add chopped ginger cook for couple of mins.
4. Add Onion - chilli paste , and chilli powder, cook until onions become light brown in color . turn off  , finally add chopped curry leaves and chopped coriander.

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Cupcakes

Makes 12 cupcakes

INGREDIENTS :

Unsalted butter, room temperature - 1/2 cup(1stick)

Sugar - 1cup

Large eggs - 2

Self-rising  flour - 1 1/2 cup

Buttermilk - 1/4 cup

Baking powder - 1tbsp

Baking soda - 1/2tbsp

Salt  - 1tbsp

Mexican vanilla - 11/2 tbsp

Parchment paper(optional)

PROCEDURE :

1. Preheat oven to 325 degrees. Cut out twenty-four 5 1/2-by-5 1/2-inch squares of parchment paper. Fit each square of parchment into a standard muffin cup so the edges stick out from the muffin cup;
                                                                  or
 grease the muffin cups with butter and dust with flour and keep aside

2. In a bowl add flour , baking powder, baking soda, salt and combine well

3.In another bowl beat butter until softened, add sugar beat until well combined, nxt add the eggs and beat well ,

4. add flour in three parts, alternating with buttermilk and beginning and ending with flour. Stir in vanilla.

                                            

5. Fill prepared muffin cups three-quarters full with batter.

6. Transfer muffin tins to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cupcakes cool completely in muffin cups.

7. Decorate with melted chocolate and crushed almonds.

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