Grilled Chicken Thighs Tandoori

• ingridients

   2  containers plain yogurt

• 2 teaspoons  salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 2 tablespoons freshly grated ginger
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons ground coriander
• 16 chicken thighs

• oil for need

  method

1. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic,  cumin, cinnamon, and coriander. Set aside. 
2. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
3. Preheat an outdoor grill for direct medium heat.
4. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with  oil spray.
5. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F
6. 6.thats' it grilled chicken is ready.

Chicken biryani

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil 

 

Preparation:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.

Gajar halwa (carrot halwa)

Gajar Ka Halwa

Ingredients

• Gajar (Carrots) - 1 kg
• Milk - 1.5 liter
• Cardamom seeds powdered (optional) - 1 tsp
• Ghee for frying the Cashews - 1/2 tsp
• Dry fruits (Sliced Badam, Pista, Kaju) - 2-3 tbsp
• Raisins soaked in water for half an hour
• Sugar - 450 grams
• Whole dried milk (mawa) or Milk Cream (Malai)

Preparation

• Wash the carrots, peel and grate them. In a heavy base saucepan (kadai)
• Bring the milk to boil.
• Now add the grated carrot and let this cook on low flame for one hour, stir continuously. When it starts getting thick, Add sugar, cardamom powder, 1/4 of the total dry fruits and raisins.
• Stir for 5-7 minutes. Now add Mawa and stir well on low flame till the mawa mixes.
• Let it cook till the sugar dissolves and the milk has been absorbed.
• Remove it from the flame once done, take it out in the serving bowl, and decorate with the remaining dry fruits. Serve it hot or cold.
• Note: If you don’t have mawa then you can also use malai.

Rasagulla

Ingredients

• Milk - 4 cups.
• Lemon juice - 2tbsp + 1tbsp water
• Sugar - 1 ½ cups.
• Water - 2 ½ cups.
• Rose essence - 2tsp

Preparation

1. Boil the milk in medium flame stirring occasionally so that it doesn’t get burned at the bottom.
2. Then add the mixture of lemon juice and water (2tbs +1 tbsp) slowly to that boiling milk to get the whey.
3. (Cheese) Let the gas be in simmer as the whey get separated, remove the pan from gas and drain the whey alone with a cheese cloth.
4. Wash the cheese with the running water to remove the lemon flavor from it.
5. Squeeze out all the water from the cheese cloth.
6. Take all the whey out and rub the cheese with very little pressure.
7. Take a small size of cheese and check out if you can make balls without any scratch on it.
8. Now split the whey or cheese into equal 12 pieces and make clear balls of it.
9. In the mean time mix the sugar and water in the pressure cooker and let it boil in medium flame. Once the sugar syrup starts boiling put the cheese balls one by one into it and pressure cook it till one whistle.
10. Then off the gas.      
11. Now transfer the rasgullas one by one to another container and pour the sugar syrup also in that.
12. Add the rose syrup. Let it come to room temperature.
13. Keep it in the refrigerator till it cools. And serve

semya kesari

Ingredients

• Vermicelli - 2 cups

• Sugar - 1 cup

• Ghee - ¼ cup

• Chopped cashews - ¼ cup

• Raisins - 3 tsp

• Kesari powder - a pinch     

• Elaichi powdered - 2

Preparation

1. Heat a tsp of ghee in a frying pan on medium flame.

2. Fry the cashews and raisins in ghee until they turn golden brown in color.

3. In the same pan fry the vermicelli in another 1tsp of ghee until golden brown. and set it aside.

4. In a kadai add 4 cups of water and bring it to boil.

5. Add elaichi powdered and a pinch of kesari powder to it.

6. Then add the fried vermicelli to the boiling water and cook till all the water is absorbed.

7. Now add the sugar and mix well for 10 minutes.

8. Finally add the remaining ghee, cashews and raisins and mix well.

9. Remove it in a bowl or a dish and serve hot or cold ,.it is very tasty to children and used as a desert

pulihora (yellow rice)

ingridients :

cooked rice-------------------- 3 cups ,

tamarind juice -----------------1 cup,

green chillies--------------------6,

red chillies---------------------3,

termaric powder ----------------- 2 spoons

ground nuts---------------- 1 cup 

cashew nuts ----------------2 spoons

basal dal-------------------2 spoons,

mustered seeds--------------2 spoons.

curry leaves-----------------2 spoons

oil---------------------------3 spoons 

method:1.Rice is cooked with some salt and keep a side in a wide muothed vessel.

2.in the hot rice add 2 spoons of oil in heat condition add 1 spoon of termeric powder.

3.make tamarind juice in a vessel  and  add fried ground nuts,cashew nuts and cooked for 5 mints add termeric powder and some salt ,1 spoon of oil ,add green chillies which are crushed vertically.cooked for 5 mints .

4.add this pulihora juice to  rice  and mixed with a spoon .5.add 3 spoons of oil in frying pan add red chillies,mustured seeds when cracked add curry leaves some ground nuts and cashew nuts fryed for 5 mints.

6.delicious Andhra special pulihora is ready.

utappam

ingridients:

dosa dough,

onion crushed--1 cup,

chillies-----------2 table spoons,

cumin-1 tea spoon,

ginger finely chopped,

curry leaves finely crushed 2 spoons ,

oil,

method:

1. prepare dosa dough yesterday and keep a side and take it to next morning and take some amount with spoon and pour on a pan,do not spread like dosa .

2.place all the crushed onions,chillies,cumin,curry leaves,ginger and smear some oil on it .

3. fry two sides delicious utappam ready.

4.eat out with ground nut chutney.

5.ground nut chutney preparation----fry ground nuts and green chillies in oil and add some tamarind salt and grind all the ingridients and make fry like talimpu,

pachimirapa kai (green chilly) roti pachadi

ingridients:

green chillies-----1/4 k.g.,

tamarind --little,

salt to taste ,

oil -for deep fry,

musterdseeds------1 tea spoon,cumin -1/2 tea spoon ,

1 red chilly ,

curry leaves 2 bunches,

garlic 2 

.rolu

method;1.fry the green chillies in sufficient oil and kept a side,

2.into that add little tamarind ,salt and grind well in a rolu.

3.pachadi is fry like talimpu with musterd,cumin,chilly,currybleaves etc.

4 so spicy spicy roti pachadi is ready .very tasty with hot white rice and ghee

Tindura ,pakodi fry,(dondakai pakodi fry)

Ingridients; 

ivy guard---1/4 kg

pakodi pieces---------1/4k.g.

ginger garlic  paste-2 spoons,

garam masala 1 spoon,

chilly powder-1 spoon,

turmeric -----------1/2 spoon

salt to taste,

onion finely  chopped------4 spoons
green chillies finely chopped 1 spoon,

 oil.

method

1.take ivy guard and finly sliced and kept a side.

2.for pakodi take besan flour make a smooth consistancy and fry in oil like pakodi and kept on a tissue paper so it obsorbs excess oil

3.in that oil deep fry the ivy guard pieces ande kept on a tissue paper 

4.take a pan and in that add 2 spoons of oil and heat it, in that add mustard seeds  allow to splutter add little cumin seeds and garlic piece and add onion and green chilly and add ginger garlic paste allow to fry

5.after that add pakody pieces fry for 2 mints with lid ,

6.add fried ivy guard  add curry leaves add masala powder fry for 5 mints with out lid.thats it delicious dondakai pakodi is ready.

kaju pakam,jeedipappu pakam

Ingridients:

kaju big size-----1/2 k.g.

,jaggery,bellam---------1/4 k.g.,

sugar-----------1/4 k.g.,

ilachi powder-------------2 tea spoons

,ghee-----------for  deep frying,

method:1. pour ghee in a deep pan for deep frying,when the ghee get heat,add (kaju) cashwe nuts and fry till light golden brown colour

,2.another deep kadai take gaggery and sugar and add some water and make pakam or syrup,

3.when it comes teega pakam or sticky syrup can be known by a spoon when it sticks like gummy nature syrup is ready.

4.add fryied cashew nuts to it and add cup of gree to it,add ilachi powder. 

5.when it was ready it becomes thick nature pour in to plate ,(plate was coated with ghee)

6.allow to cool and cut the sweet in to favourate shape

7.yamee kaju sweet is ready .

chicken fry

• Ingridients:

   chicken-1/2 k.g.

  gingergarlic paste -2 tea spoons,

  chilly powder,2 spoons,

  orange colour pinch,

  termaric powder 1 tea spoon,

  2 spoons of garam masala(cloves,chekka,coriander powder,ilachi 3, shallow fry on a dry pan and grind well,masala is ready)

  salt to taste,curry leaves and fresh coriander leaves.

  
  

  .method: 

  1.......clean the chicken peaces and to it add termeric  powder,chilly powder.ginger garlic paste,garam masala,salt .magnet for about 20-30 mints.

  2-----take a  bowl add magneted chicken pieces and add little amount of water to it and cook on low flame till the water was obsorbed,

  3-----take out the cooked  chicken pieces in a plate and keep a side.

  4-----heat oil in a pan ,when the oil becomes heat can be identify by bubbuls coming out from oil.

  5------After that add chicken pieces in to it and fry on low flame

  6------mix the orange colour to two drops of milk or water,and pour on the chicken pieces.

  7------After 10 mints add garam masala and curry leaves ,coriander leaves cover with lid for 5 mints .

  8-------Thats it delicious chicken fry is ready to eat.