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.

Paala Undrallu or Undralla Payasam - How to make Paala Undrallu - Vinayaka Chavithi Special Recipe - Sweet Dessert Festival Recipe

Paala Undrallu also called as Undralla payasam is sweet dessert recipe prepared with rice flour,sugar  and milk.This recipe is specially prepared on Vinayaka Chavithi and offered to lord Ganapathi.

Paala Undrallu 

Ingredients:

For the rice balls:

Rice flour - 1/2 cup
Ghee - 1 tsp
Pinch of salt
Water - 1 cup

 For the sauce:

Milk - 1 1/2 cups
Sugar - 1/2 cup
Grated fresh coconut - 1/2 cup
Cardamom powder - 1/4 tsp

Preparation method:

• In a pan add water,ghee and salt .bring it to boil 
• Add rice flour to it and mix it well to prevent lumps.
• Reduce the flame to low and cook for 2 min or till it forms a dough consistency
• Turn off the flame and let it cool down a little
• When it is warm, grease your palms and knead it
• Make a soft dough & cover it to prevent it from drying
• Grease your palms again & make small balls with dough
• Cover them till you use to prevent them from drying
• Heat the milk in a wide pan
• Add sugar and grated fresh coconut and let it boil for 2 minutes
• Now slowly add the prepared rice balls to the boiling milk
• Let it cook on a medium flame for 5 - 7 minutes
• Stir occasionally
• Add the cardamom powder & stir 
• Turn off the flame 
• Serve warm or cold.

Paramannam - Indian Sweet Rice Pudding Recipe - Easy to make Naivedyam - Festival Recipe

Paramannam also called as Annam Payasam. It is a sweet rice pudding dish prepared for offering(Naivedyam) to God specially on festivals.After it is offered to God it becomes Prasadam.
Paramannam can be served hot or cold.Its easy to make and tasty. Takes less time and ingredients to prepare.Its prepared with rice, milk and sugar or jaggery.

Paramannam 

Ingredients:

Washed & drained raw rice - 1/2 cup
Jaggery or sugar - 1/2 cup
Milk - 1 litre
Salt - pinch
Green cardamom powder - 1/4 th tsp
Roasted cashew nuts & raisins - few(roasted in ghee)

Preparation method:

• Soak rice in water for 15 min
• Boil milk & add soaked rice to it.cook on low flame untill the rice is soft
• Add sugar, pinch of salt and cardamom powder, stir well till it becomes thick. Turn off the heat 
• If your using jaggery in the place of sugar - you should melt the jaggery. In a pan add little water & add grated jaggery to it. heat it on low flame, keep stirring till jaggery melts and becomes sticky. turn off the heat. let it cool 3-4 min.then add this to cooled & cooked rice.
• Add roasted cashew nuts & raisins to it
• Serve it hot or cold.

Atukula Ladoo - How to make Atukula Ladoo - Poha Ladoo - Beaten Rice Snacks Recipe

Atukula ladoo is a delicious and healthy recipes. its easy to make and takes less time. atukula ladoo can be prepared for any festival.this recipe is mostly prepared on Gokula Ashtami . Yummy sweet snacks recipe can be served to kids too.

Atukula Ladoo

Ingredients :

Atukulu/poha - 1 cup
Sugar powder - 1/2 cup
Cardamom powder - 1/2 tsp
Ghee - 3 tbsp or as required
Almonds powder - as required(roasted in ghee)
Cashew nuts powder - as required(roasted in ghee)
Raisins roasted in ghee - according to taste


Preparation method:

• Dry roast atukulu for a min till its hot. Do not over roast or brown it. Turn off the flame & keep it aside to cool
• After it cool, grind it ot a fine powder and keep it aside
• Transfer this into mixing bowl 
• add sugar powder, cardamom powder, alomond powder, cashew nuts & raisins, mix it well
• Add hot ghee to the atukulu ladoo mixture & mix it well
• Now grease your hands with ghee so that the ladoo mix does not stick. When it is warm make ladoos
• atukula ladoos are ready to serve.