Sweet Corn Halwa - How to make sweet corn halwa

Ingredients :

Sweet corns - 1 cup
Milk - 1 cup
Ghee - 1/3 cup
Sugar - 1/2 cup
Cardamon powder - 1/2 tsp
Dry fruits - 1 tbsp

Preparation method ;

• Grind sweet corns to fine paste

• Heat ghee - 1 tsp in a pan & roast dry fruits for a minute. transfer them to another bowl & keep aside

• Add rest of the ghee, after it melts add sweet corn paste & stir continously , cook till its color turns light brown

• Add milk and sugar. keep stirring in between so that halwa does not get burnt

• Cook till halwa becomes little thick, add roasted dry fruits & cardamom powder. stir well & cook for a minute. 
• Garnish with dry fruits. Serve hot

Chicken Hariyali Curry - Indian Chicken Green Curry - Chicken Curry with Spicy Green Gravy - How to make Simple & Tasty Green Gravy Masala Chicken Curry

Indian Green Spicy Curry is flavorful and mouthwatering dish. This is cooked using fresh coriander, mint leaves and spinach leaves. Recipe with step by step instructions and photos.

Chicken Hariyali Curry - Indian Chicken Green Curry

Ingredients:

Chicken - 1/2 kg (wash chicken and drain water from it completely)
Ginger & Garlic paste - 2 tbsps
Salt to taste
Chopped fresh coriander leaves - 1 cup
Chopped fresh mint leaves - 1 cup
Chopped spinach leaves - 1/2 cup
Freshly grated coconut - 1/2 cup
Green chillies(roughly chopped) - 5-6 or according to taste
Oil - 4 tbsps
Black cardamom - 2
Green cardamom - 2
Cloves - 3 - 4
Cinnamon - 1 inch stick
Bey leaf - 2
Cumin seeds - 1/2 tsp
Onions - 2 medium size (roughly chopped)
Coconut milk - 1/2 cup
Turmeric powder - 1/2 tsp
Red chilli powder - according to taste
Garam masala powder - 1/2 to 1 tsp
Cumin powder - 1/2 tsp (optional)

Preparation method :

• Marinate chicken with ginger & garlic paste & salt. keep it aside 
• Grind Coriander leaves, mint leaves, spinach leaves, grated coconut, green chillies & onions into fine paste, green chutney is ready for gravy & keep it aside
• Heat oil in a pan, add cumin seeds, black cardamom, green cardamom, cloves, cinnamon stick & bey leaf, stir. 
• Now add green chutney, salt to taste & turmeric powder, mix well & cover it with lid. cook for 2 minutes 
• Now add marinated chicken to this, mix well & cook it for 10 minutes
• Add red chilli powder, garam masala powder, cumin powder & 1/2 cup water. mix well & cook it for 10 to 15 minutes
• Finally when chicken is cooked, add coconut milk, mix well cover it & cook for 5 more minutes 
• Chicken Hariyali Curry is ready, garnish with fresh coriander leaves and mint leaves. Serve hot with steamed rice or chapathi.

Hyderabadi Chicken Biryani - How to make Hyderabadi Chicken Biryani - Simple method of making hyderabadi chicken biryani

Hyderabadi chicken  biryani is prepared with chicken, basmati rice, spices & yogurt. This is a simple method of cooking Hyderabadi Biryani by marinating chicken in yogurt & spices, cooking rice, layering rice and cooking it by sealing the edges of the vessel with dough and garnished with fresh coriander leaves, fresh mint leaves, saffron soaked in milk & fried onions.

Hyderabadi Chicken Biryani

Ingredients :

Basmati rice - 1 kg (wash the rice and soak in water for 15 min)
Chicken - 600 gms  (wash the chicken and drain water from it completely)
Black cardamom - 3
Green cardamom - 3
Black pepper - 6-7
Bey leaf - 2-3
Cloves - 6-7
Cinnamon stick - 1 inch stick
Shahi jeera - 1 tsp
Ginger & garlic paste - 2 tbsps
Salt to taste
Red chilli powder - 1 tbsp or according to taste
Garam masala - 1-2 tsps
Curd - 1cup
Onions - 2
Ghee - 4- 5 tbsps
Turmeric powder - 1 tsp
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Lemon juice - 1- 2 tsps
Chopped green chillies - 2
Oil for deep frying onions
Saffron soaked in 1/4 th cup of milk

Preparation method :

• Cut onions into thin slices and deep fry them in oil till brown. keep them aside

• Marinate the chicken with ginger & garlic paste, red chilli powder, salt to taste, garam masala powder, turmeric powder, green chillies, few coriander leaves, few mint leaves, curd, pure ghee - 4tbsps, lemon juice and mix it well. Marinate for 30 to 40 minutes. 
• Boil water. when it comes to a boil, add 1 tbsp - ghee, bey leaf, cloves, black cardamom,green cardamom, cinnamon stick, pepper, salt to taste, shahi jeera and soaked rice. cook rice only until 3/4 th boiled not more than that

• After the rice is 3/4 th cooked, transfer the chicken into cooking vessel & layer half of the rice on marinated chicken & allow little water to come along with the rice while layering so that the biryani remains moist & chicken cooks well
• To this sprinkle little fresh coriander leaves - 1 tbsp,  mint leaves 6-7,pinch of garam masala, fried onions - 2 tbsp
• Now drain rest of the rice in a colander layer this again & sprinkle coriander leaves - 1 tbsp, mint leaves 6-7, garam masala - 1/4 tsp, fried onions - 1 tbsp and saffron soaked in milk. cover it with lid
• Take any flour dough and seal the edges of the vessel with the dough. 

• Cook for 10 minutes on direct high heat & then put it on tawa & cook on lower heat for 30 minutes or  cook the biryani for 30 to 35 minutes on low flame & turn off the heat. check whether the rice & chicken is cooked well
• Serve hot with mirchi ka salan or raitha.

Shanagapindi Undala Pulusu - Simple And Tasty Telugu Recipe -South Indian Veg Recipes

Shanaga pindi undala pulusu

Ingredients :

For making undalu 

Besan/gram flour - 1 cup

Red chilli powder - 1/2 tsp

Ginger & garlic paste - 1/2 tsp

salt to taste

Ingredients for pulusu

Tamarind water - 2 cups

chopped onion - 1 small

Chopped green chilli - 2

Coriander powder - 1/2 tsp

Fenugreek(Methi)  powder - 1/2 tsp

Cumin powder - 1/2 tsp

Red chilli  powder – 1 tsp or according to taste

Oil -2 tsbp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Ginger & garlic paste - 1tsp

Turmeric powder - pinch

Curry leaves - 5-6

Salt to taste

Preparation method :

• Mix gram flour, pinch of salt, red chilli powder, ginger & garlic paste & little water
• Make dough & divide them into balls
• Steam them & keep aside
•  Heat oil in a pan, add mustard seeds, cumin seeds, onions, green chillies, ginger & garlic paste, turmeric powder , curry leaves saute for a min
• Now add tamarind water & cook it
• When it comes to boil, add methi powder, coriander powder, cumin powder, red chilli powder, salt to taste & steamed gram flour balls. Stir & cook it for 5 minutes. Turn off the heat.
•  Serve hot with steamed rice.