VEGETABLE DRY "FRUIT" BIRYANI

PARTY MENU:

1. VEGETABLE DRY "FRUIT" BIRYANI
2. ROASTED EGG TOMATO MASALA GRAVY
3. BET ROOT ONION SALAD 

INGREDIENTS:

1. Basmathi rice- 4 cups
2. Beans chopped length wise-1/2 cup
3. Carrots chopped-1/2 cup
4. Cauli flower florets-1/2 cup
5. Onions chopped lengyth wise-1 cup
6. Chopped pine apple fully ripened-1/4 th cup
7. Soya chunks cooked-1/2 cup
8. Chopped mint-1/4th cup
9. Chopped coriander leaves-1/4 th cup
10. Almonds-4 tbs
11. Cashews-4 tbs
12. Raisins-2 tbs
13. Red chili powder-1 ts
14. Roasted dhaniya powder-1/2 ts
15. Roasted cumin powder-1/4th ts
16. Roasted whole garam masala-1 tbs
17. Garam masala powder-1/4 th ts
18. Curd-1/2 cup
19. Curry leaves chopped-3 tbs
20. Salt-to taste
21. Turmeric-1/4th ts
22. Butter-2 tbs
23. Oil-2 ts

PREPARATIONS:

1. Soak basmathi rice in water for 30 minutes
2. Boil the vegetables in hot boiling water for 4  minutes strain and transfer to the cooking pan
3. Add all other ingredients  and marinate for 1/2 hour
4. Deep fry the onions till golden brown and strain the water from  basmathi rice and add the veg mix along with 3 tbs of butter and 2 ts of oil

METHOD:

1. Put this cooking pot on the stove and cook on medium flame until butter melts
2. Now add required amount of water close lid cook till done do not overcook the biryani until grains get separate
3. Mix and serve  with gravy and raita

TOMATO MASALA BOILED EGG GRAVY:

1. Boiled eggs-6
2. Tomatoes chopped-2 cups
3. Poppy seeds-2 tbs
4. Almonds-3 tbs
5. Cashews-2 tbs
6. Whole garam masala roasted-2 ts
7. Ginger garlic paste-1/2 ts
8. Roasted sesame seed powder-2 ts
9. Roasted peanut powder-2 ts
10. Chopped onion-1/2 cup
11. Mint-2 tbs
12. Red chili powder-3/4 th ts
13. Turmeric-1/4th ts
14. Salt-to taste
15. Oil-3 tbs
16. Coriander leaves-2 ts
17. Bay leaves-2
18. Butter-2 ts

METHOD:

• Heat butter and oil in a pan add the onions fry well add tomatoes and all other ingredients  except eggs and bay leaf cook till done
• Cool this and blend to fine paste
• Now heat kadai with a teaspoon of oil and add the bay leaf and blended paste with some water and cook till oil floats on the top ,add coriander leaves
• Remove shells from eggs make scars and roast with 2 ts of oil till golden yellow
• Now transfer the eggs before serving

ONION SALAD:

 

• Chopped onion length wise-1 cup
• Beetroot piece-1 inch
• Lemon juice-1 ts

METHOD:

1. Rub the onions with beetroot piece
2. Sprinkle salt and lemon juice mix and serve with rice and gravy

BABYCORN TOMATO MASALA

INGREDIENTS:

1. Baby corn-1 can
2. Roma tomatoes-4 medium
3. Chopped coriander leaves-4 tbs
4. Ginger garlic paste-1/2 ts
5. Onion chopped-1/2 cup
6. Garam masala-1/4th ts
7. red chili powder-1/2 ts
8. Sabji masala-1/2 ts
9. Turmeric-1/8th ts
10. salt-to taste
11. Oil-4 tbs

PREPARATIONS:

1. Strain the baby corns and wash well then add this baby corns to boiling water
2. Cook for 5 minutes with little salt strain and set a side

METHOD:

ANDHRA RUCHULU-BABYCORN TOMATO MASALA

• Heat 4 tbs of oil in a pan and add onion fry till light brown and add the baby corn pieces
• Fry for 5 more minutes and add the tomatoes chopped
• Cook till soft and add all the masalas and powders mix and cook on medium flame for 5 more minutes
• add coriander leaves mix and serve hot with rotis or pilaf

SABUDANA KICHIDI-TAPIOCA PEARLS KICHIDI

INGREDIENTS:

1. Sabudana/tapioca pearls-1 cup
2. Boiled potato cubes-1 cup
3. Chopped green chilis-2 tbs
4. Chopped onion length wide-1 cup
5. Coriander leaves-4 tbs
6. Roasted and crushed peanuts-3 tbs
7. Oil-4 tbs
8. Cumin mustard-1/2 ts
9. Urad and chenadal-1/2 tbs
10. Curry leaves chopped-2 tbs
11. salt-to taste
12. Lemon juice-2 ts
13. Turmeric-1/4th ts

PREPARATIONS:

1. Wash tapioca pearls and set a side after few hours the pearls become soft
2. Check in middle if it requires some water sprinkle little and mix

METHOD:

ANDHRA RUCHULU-SAABUDANA KICHIDI

• Heat oil in a pan add dals and seeds when it turns light brown add onion and cook till done add chilis and fry for seconds
• add potato cubes salt and turmeric cook for 5 minutes
• now add the tapioca pearls and crushed peanuts and mix well
• Finally add lemon juice and coriander leaves mix and serve

ANDHRA LUNCH THALI

• GANGAVAYULA KURA PACHADI
• TOMATO SAMBAR
• CABBAGE PODI KURA

1.INGREDIENTS FOR GANGAVAYULA KURA PACHADI:  Gangavayula kura is a leafy vegetable mostly used to cook dal and roti pachadi in telengana area.I don't remember the English name of this leafy veg. I took the picture of this leaves,

• Gangavayula kura-1 bunch chopped
• Green chilis-3 to 4
• Tamarind 1 tbs
• Onion chopped-2 tbs
• Oil-1 ts+2 ts
• Roasted sesame seed powder-1 tbs
• Garlic pod-1
• Turmeric-1/8th ts
• salt-to taste
• Cumin mustard-1 ts

METHOD:

• In a pan add leaves,onion,tamarind and chilis with a tea spoon of oil and some water cook till done
• Now blend chilis garlic pod t6o fine paste now add remaining ingredients and blend to paste
• Heat oil and add the seeds and curry leaves mix to the pachadi and serve with rice

2. INGREDIENTS FOR CABBAGE PODI KURA:

• Cabbage chopped length wise-3 cups
• Chopped green chilis-1 tbs
• Fresh coconut grated-2 tbs
• Oil-1 tbs
• Cumin and mustard-1/4th ts
• Urad and chenadal-1 tbs each
• Dry red chilis-2 chopped
• Salt-to taste

METHOD:

1. Heat oil in a pan and add the dals and seeds fry well and add chilis and cabbage cook till it becomes soft
2. Now add coconut turmeric and salt
3. Mix and serve hot

3.INGREDIENTS FOR TOMATO SAMBAR::

1. Onion chopped into cubes-1/2 cup
2. Tomato chopped into big chunks-3/4th cup
3. Tuvar dal-1 cup
4. Tamarind paste-1 to 2 tbs
5. Red chili powder-3/4th ts
6. Turmeric-1/8th ts
7. Salt-to taste
8. Roasted dhaniya powder-1/2 ts
9. Sambar powder-1/2 ts
10. coriander leaves-1/4th cup
11. Oil-2 tbs
12. Cumin and mustard seeds-1/2 ts
13. Curryleaves-4

PREPARATIONS:

• Cook tuvar dal in pressure cooker till soft and set a side

METHOD:

1. Heat oil in a pan and make seasoning now add onions and chilis and fry well
2. Now add the tomatoes and cook for 5 minutes
3. Now add tamarind paste and water boil for 2 minutes
4. Now add powders and dal and  little water  boil for 5 more minutes
5.  add coriander leaves and close lid
6. serve hot with rice

 

MOONGDAL PANEER DOSA

INGREDIENTS:

• Split moong dal-1 cup
• Urad dal-1/2 cup
• Raw rice-1/4th cup
• Green chilis- small-3
• Salt-to taste

TOPPING

ANDHRA RUCHULU-MOONGDAL PANEER DOSA

• Grated carrot
• Chopped coriander
• Grated paneer or grated tofu
• Chopped ginger
• Chopped onion

Soak  dals and rice together for 3 hours and blend along with green chilis to make fine batter add salt and set a side

1. Now heat  tawa sprinkle some water and spread a ladle ful of batter in a circular form to a thin layer
2. Sprinkle the toppings and spread a teaspoon of oil and fry till golden colour
3. Gently lift the dosa all sides roll and serve hot with any pickle

 

MIXED VEG OATS PONGAL-HEALTHY DISH

INGREDIENTS:

1. Boiled mixed vegetables-1 cup(carrot,beans,peas,sweet corn)
2. Moong dal/pesara pappu-1 cup
3. oats-2 cups
4. Ghee-1tbs
5. Oil-1 tbs
6. Cumin and mustard-1 ts
7. Urad dal-1/2 tbs
8. chenadal-1/2 tbs
9. Chopped cashew nuts-2 tbs
10. Chopped ginger-1 ts
11. Crushed pepper corns-1/2 ts
12. Pepper powder-1/2 ts
13. curry leaves-4

PREPARATIONS:

ANDHRA RUCHULU-OATS PONGAL

1. Pressure cook moong dal with water till soft
2. Now add oats and 2 water with a teaspoon of ghee and cook till done
3. Now heat tawa add ghee and oil add cumin mustard urad and chenadal fry till it turns light brown
4. Now add cashews pepper corns and fry till golden brown add curry leaves,ginger green chilis  and add to the cooked oats and dal
5. Add salt and mix well then serve hot

CRISPY VEG SAMOSA

INGREDIENTS:

1. Samosa pastry sheet pack
2. All purpose flour-2tbs  mix water and make paste
3. Oil- for deep frying

MIXED VEG STUFFING INGREDIENTS:

1. Boiled and smashed potato-2 cups
2. mixed veg boiled-1/2 cup
3. Ginger garlic paste-1 ts
4. Roasted sesame seeds/til/nuvvulu-1 tbs
5. Finely chopped green chilis-3 to 4
6. Red chili powder-1/4th ts
7. Roasted dhaniya powder-1/2 ts
8. Turmeric powder-1/2 ts
9. Curry leaves-4
10. Cumin powder roasted/jeera powder-1/2 ts
11. Finely chopped coriander leaves-4 tbs
12. Salt-to taste
13. Oil-2 tbs
14. Cumin and mustard seeds-1 ts each

METHOD :

ANDHRA RUCHULU-SAMOSA

1. Heat oil in a pan add cumin mustard sesame seeds and curry leaves and add chopped onion and fry till golden brown
2. Now add ginger garlic paste and mix well
3. After few seconds add mixed veggies and fry for a minute add all the spices and powders
4. And finally smashed potato and cook thoroughly finally add coriander leaves and mix

METHOD TO MAKE SAMOSAS:

ANDHRA RUCHULU-SAMOSA

1. Put the pastry sheets out side for 2 hours(room temperature),it helps to separate each pastry sheet easily
2. Now take each sheet apply flour paste and fold it and roll into a cone stuff 1 ts of veg mix close the tip by folding it (just like mehandi cone)
3. Repeat the same process for remaining sheets and make samosas
4. Deep fry till golden brown and serve hot with tomato ketch up or green chutney