Pizza at home

Preparation

Take a bowl, warm water; yeast, sugar; salt, all-purpose flour and mix well keep it side for 10 min.

Take a big bowl, add all purpose flour, mix in yeast mixture into flour, and mix it well for 5 min till soft dough. Cover and rest it for 1 hr, again mix the dough for 5 min, and keep it for30 min.

Take a dough roll into a pizza base, apply on pizza sauce, and arrange all vegetable , onions, bell peppers (if u want to add chicken you can add chicken also), cover with cheese, and 2ts olive oil.

Preheat the oven and bake in 350 degrees, 15-20 min.

Ingredients

Yeast   1pk

Salt      11/2 ts

All purpose flour   4 cups

Cheese

Pizza sauce

Sugar 1 ts

Tomatoes

Toppings (bell peppers/ mushroom/ chicken etc)

Onions (red onions preferred)

Bread Pakoda

Preparation

Take a bowl  and mix all  the ingredients , gram flour, rice flour, green chill, salt, cumin seeds, coriander, and water,to make smooth batter.

Take the bread cut 1 slice into 3 parts,

Take the frying pan add oil on medium heat.

Dip the bread slice into the batter and slowly drop into the pan fry both sides are golden brown.

Ingredients

1 cup bason pwd/flour

2 green chillis

salt

1/2 cup coriander leaves

1 spoon rice flour

oil

1 ts cumin seeds

Moong Dal Sprouts Chaat (Molakalu chaat)

Preparation
Take a bowl add all ingredients keep it side 5 min and serve. You can use any type of sprouts with same ingredients.

Ingredients

1 chopped onion

½ grated carrot

1 cup roasted peanuts

1 cup sprouts

1/2  cup tomato

1/2 cup coriander leavs

salt

green chili
1/2 ts  pepper powder
lemon

Shrimp Hyderabad Dum Biryani (Royyala Pulao)

Preparation
Take a bowl soak basmati rice for 30 min, and boil till the rice 90% done.
Wash shrimp in water with little turmeric powder to avoid bad smell.

Take a bowl, add shrimp pieces, ginger garlic paste, salt, chili pwd, turmeric, coriander pwd, garam masla pwd and mix it well, heat pan put oil, fry the marinating shrimp, keep it side .

Take a pan put oil, and add garam masalas, cumin seeds, chopped onion, mint leaves and fry till golden brown color, then add curd, green chili, salt, and shrimp cook till 70-80%. 
Add boiled rice on top of cooking shrimp curry and cook for 7-8 min on slow flame. Keep cloth in between lid and pan so that steam won't go out side and biryani will come nice.

Ingredients
1 lb shrimp
2 cup basmati rice
1 tb chili pwd
2 tb coriander pwd
1 cup curd
2 tb ginger garlic
oil
1 cup chopped onions
1 cup mint leaves
4 green chili
1 tb garam masala
3 tb biryani

Gongura Mutton Curry (Pitwaa/Mestapat/Pandi/Sorrel Leaves/Ambaadi mutton curry)

Preparation

Take a pressure cooker add cleaned mutton, cumin powder, coriander powder, chili powder, salt, water, curd, mix  it, cook for 5-6  whistles.

Take a pan add oil, garam masala, (cardamom, cinnamon stick, cloves), chopped onion  and fry till golden brown.

Now add ginger garlic paste, turmeric powder, green chilies, gongura leaves, mix well, cook on slow flame.

Then add mutton pieces, cook for 10 min, add garam masala powder, finally add coriander leaves.

Ingredients

1 lb mutton

1 cup curd

1 cup onion

2 tb ginger garlic paste

Salt

Coriander leaves

11/2 tbs chili powder

½ ts turmeric

1 cup gongura

1 ts garam masala

Oil

1 ts coriander powder

1 ts cumin powder

Baby Potatoes Curry (Chinna Bangala dumpa curry)

Preparation

Take a bowl add baby potatoes, curd, salt, ginger garlic paste, chili powder, coriander powder, turmeric powder , crushed kasuri meth powder,  and do marinate for  30 min.

 Take pan add1/2 tbs oil, chopped onions, chopped tomatoes, cashews, fry them, (don’t fry too much), transfer this mixture to the blender and blend it into paste.

Take pan put oil/ butter add cumin seeds, and add paste (onion, tomato) fry it for 3 min.

Add marinated potatoes, water, cook for some time

Garnish with chopped coriander leaves and serve with chapattis/ rotis.

Ingredients

1 lb baby potatoes

1 cup curd

1 cup onion

2 tb ginger garlic paste

Salt

Coriander leaves

11/2 tbs chili powder

½ ts turmeric

1 ts kasuri meth powder

1 ts coriander powder

1 cup chopped tomatoes

5 cashews

1 tbs cumin seeds

Chilli Panner

Preparation

Cut panner into small pieces.

Take bowl salt, egg, corn flour, water, and mix well. Coat the pannier pieces with the mixture.

Heat oil in a pan and fry the pannier pieces till golden brown color.

Heat oil in pan; add chopped onions, green chilies, ginger garlic paste, and capsicum fry light brown color.

Add chili garlic sauce, ajinomato, soya sauce, salt, (If you want to add water), add panner mix it well.

Finely finish it of coriander leaves.

Ingredients

1 cup capsicum pieces (red, yellow, green)

2 green chili

1 cup onion

2 tb ginger garlic paste

Salt

2 ts corn flour

1 egg

3 tb chili garlic sauce

1 tb soya sauce

Ajinomato

Coriander leaves

Bhel puri

Preparation

Take a bowl add puffed rice, chopped onions, carrot, peanuts and green chili/chili powder.

And sweet tamarind chutney, chopped coriander, and mixes it well.

Garnish with sev and Papads.  (Serve immediately)

Ingredients

3 cups puffed rice

1 chopped onion

½ grated carrot

1 cup roasted peanuts

2 ts sweet tamarind chutney

1/2  cup tomato

1/2 cup coriander

1 papad

1/2 cup sev 

Chicken Noodles

Preparation

Take pan put oil, chopped ginger, chopped garlic, chopped onions, chopped vegetables, fry for 5 min.

Add egg,salt, fry it, and mix it, add  chicken pieces cook for 5-10 min.

Then add noodles, soya sauce, chili garlic sauce, pepper powder, mix well cook for 5 min.

Garnish with spring onions

Ingredients
1 cup boiled noodles
1 egg
1/2 cup chicken pieces
1 cup vegetables (carrot, capsicum)
2 ts soya sauce
3 ts chili garlic sauce
1/2 ts pepper powder
2 ts oil
salt

spring onions

Pepper Chicken

Preparation

Take a bowl add onion paste, turmeric, ginger garlic paste, salt, chili powder, coriander powder, pepper powder, chicken pieces, mix it well  and marinate for 30-40 min.

Take a pan put oil, cloves, cinnamon, and marinated chicken cover it up and cook for 5 min.

Add some tomatoes cook for 10-15min; if you want gravy add some water.

Finally add some garam masala powder, pepper powder.

Ingredients

1 cup onion paste

1 1/2 tb ginger garlic paste

1/2 turmeric powder

Salt

1 ts chili powder

1 ts coriander powder

1 1/2 ts crushed pepper 

2 cloves

1 cinnamon

1 lb chicken

1 tb garam masala powder

chopped coriander  leaves 

1 tomato

Stuffed Bhindi fry (Okra)

Preparation

Take a bowl, add sambar powder, salt, lemon, water, mix well.

Put stripes on bhindi, stuff each bhindi with the mixture.

Take pan put oil; add bhindi cook for 1 side for some time turn into the other side.

Serve hot stuffed bhindi with dhal rice.

Ingredients

1 lb bhindi

2 tbs sambar powder

1tbs chilli powder

salt

lemon

2 tbs oil

  

Coconut Rice

Preparation

Take a pan put ghee, cumin seeds, mustard seeds, red chili, chana dhal, chopped onion, chopped green chili, curry leaves, cashew nuts, fry till soft.

Add grated coconut don’t fry too much.

Add boiled rice, salt mix well.

Ingredients

1 cup coconut

1 cup boiled rice

1 tbs ghee

½ ts cumin seeds

½ ts mustard seeds

1 ts chana dhal

1 onion

2 green chili

Cashews

Salt

Curry leaves

Chicken Pakora (Kodi Pakoda)

Preparation

Take bowl put gram flour, rice flour, coriander powder, chili powder, cumin powder, ginger garlic paste, salt, onions, garam masala, green chili, mix well.

Take a pan put oil for deep fry. Put pieces for golden brown color.

Ingredients

½ lb Boneless chicken
½ cup gram flour (besan)
2 ts rice flour
½ ts coriander powder
½ ts cumin powder
2 green chills
1 cup chopped onions
½ ts garam masala
½ ts ginger garlic paste
Salt
Oil

Mamidikaya Pappu (mango dhal)

Preparation

Take a pressure cooker add dhal, green chills, onions, mango pieces, tomatoes, turmeric powder, water, cook for 3 whistles.

Heat a pan add oil, mustard seeds, cumin seeds, garlic, curry leaves, hing , fry them.

Add this to dhal, salt, mix well, cook for slow flame for 8-10 min.

Serve with white rice, and appadam.

Ingredients

1 cup dhal(kandi pappu)

1 cup mango pieces

1 tomato

1 onion green chilli

¼ ts turmeric powder

2 tbs oil

½ ts mustard seeds

½ ts cumin seeds

Garlic

Curry leaves

Hing

Salt

Cauliflower Fry

Preparation

Cook the cauliflower pieces till 80%.

Heat a pan put oil to deep fry; add cauliflower and fry till golden brown.

Take a bowl, add fried cauliflower, salt, turmeric, masala karam, toss the cauliflower pieces.

Ingredients
2 cup cauliflower pieces

Oil

Salt

Masala karam

Turmeric

Sorakaya Peanuts Curry

Preparation

Take pan put oil, cumin seeds, mustard seeds; chopped onions fry them for golden brown.

Add chopped tomato, sorakaya pieces cook for 10 min.

Take a pan put coriander seeds, red chilies, peanuts, garlic, roasted and make a powder.

Add the powder into the sorakaya mix, salt, cook for 2 min.

Ingredients

1 cup sorakaya

1 cup chopped onion

1 cup chopped tomato

½ cup peanuts

1 ts cumin seeds

1 ts mustred seeds

Garlic

2 red chilles

salt

Gongura Dal (Gongura Pappu)

Preparation

Take a pressure cooker add dhal, water, green chili, turmeric, water cook for 3 whistles.
Take pan put oil, cumin seeds, mustard seeds, curry leaves, onions, fry them.
Add gongura leaves, fry them for 5 min, and then mix into the dhal, salt, cook for 5-10 min.    

Ingredients

1 cup dhal
1 bunch gongura
4 green chili
½ ts turmeric
Curry leaves
1 onion
Salt
oil

Egg Fried Rice

Preparation

Take a pan put oil, add chopped ginger garlic, green chili, chopped onion and fry them.

Add egg, salt mix it, cook for 5 min.

Then add boiled rice, soya sauce, chili garlic sauce, pepper powder, mix well cook for 3min.

Garnish with spring onions.

Ingredients

1 cup boiled rice
1 onion
1 ts chopped ginger
1 ts chopped garlic
1 ts chopped green chili
1 ts soya sauce
1 ts chili garlic sauce
1 ts pepper powder
Spring onions
salt

Baked Fish

Preparation

Take the fish (with head tail optional) make some stripes on top of the fish so that masala will tenders properly.
Take a blender and add coriander leaves, mint leaves, ginger, garlic, make a paste, and add coriander powder, salt, chilli powder, olive oil, lemon juice, mix well.
Marinate the fish with above mixture,  spread it on top, inside stripes and inside fish as well. Keep it for 30 min.
Take a pan spread some onions, bell peppers/ capsicum, put fish on top and bake it.
bake in(250) the oven first 20 min one side and 15 min on the  other side till it  is done.
Serve with onion, bell peppers and lemon.

Ingredients

1 Fish (with stripes on top and splitted in the middle)
1 cup coriander leaves

½ cup mint leaves

1 tbs coriander powder

1 tbs chilli powder

2 tbs olive oil

Lemon

Salt
Onions
Bell Peppers/ Capsicum

Oats Pongol (Oats Pongali)

Preparation

Take a pressure cooker add dhal, oats, water, cook for 3 whistles.
When pressure is released take a  pan  put ghee/oil, cumin seeds, peppercorns, finely chopped ginger, chopped green chills, curry leaves, fry them.
Add this to oats and dhal mixture, add salt, mix it well.
Finally add fried cashews.

Ingredients

1 cup oats

1/2 cup moong dal

1 tbs cumin seeds

1 tbs oil/ ghee

1 ts peppercorns

1 ts chopped ginger

1 ts chopped green chills

Curry leaves

1 ts fried cashews

Salt

Mutter Panner

Preparation

Add 1/2 tbs oil, chopped onions, chopped tomatoes, cashews, fry them, (don’t fry too much), transfer this mixture to the blender and blend it into paste.
Take a pan put oil/ butter add cumin seeds, garam masala, ginger garlic paste, fry it,
And add paste (onion, tomato), turmeric, chili powder, coriander powder, crushed kauri methi powder, fry them for 5 min.
Add boiled green peas (mutter) and water cook for some time.
Then add panner cubes cook for 5 min.

Ingredients

1 cup panner cubes
1 cup boild mutter (green peas)
½ cumin seeds
1 onion
Garam masala (cloves, cardamom, cinnamon, bayleaves)
2 tomatoes
1 tbs chili powder
2 ts cashews
½ ts turmeric
1 ts coriander powder
Salt
1 tbs kasuri methi powder

Capsicum Rice

Preparation

Take a pan mustard seeds, cumin seeds, red chills, black gram (minnapappu), coriander seeds, peanuts, curry leaves, it gives nice flavor fry for light brown color, grind to a make a fined powder.
Take a pan put oil/butter, add chopped  capsicum fry  5 min.
Then add, salt, boiled rice, masala powder (if needed add cashews) mix well .

Ingredients

1 cup capsicum
1 cup boiled rice
1 tbs cumin seeds
½ tbs mustard seeds
2 red chills
1 st black gram (minnapappu)
1 st coriander seeds
Curry leaves
½ cup peanuts
Chopped coriander leaves
1 ts cashews
Salt
2 tbs oil/butter

Nellore Fish curry (Nellore Chepala Pulusu)

Preparation (Cook on Slow Flame)

Take a pan put oil, add mustard seeds, cuminseeds, methi seeds, chopped onions, ginger garlic paste,green chills , fry till it becomes soft.
Add tomatoes, chilli powder, turmeric powder, salt, coriander powder, cook for few min.
Add tamarind juice, boiled for some time, cook on slow flame.
Then add fish pieces cook for 15 min. 
garnish with chopped coriander

Ingredients

1 lb fish
1 cup onion
oil
1 cup tomatoes
1 cup tamarind juice
1 tbs mustard seeds
1 tbs cumin seeds
1/2 methi seeds
1 ts ginger garlic paste
2 green chilli
2 tbs chilli powder
1/4 turmeric powder
1 tbs coriander powder
salt
curry leaves
coriander leaves

Poha (Atukula Chitrannam/ Upma)

Preparation

Soak the poha in water for 2 min, wash and drain the water.
Take a pan put oil, add chana dal, urad dal, peanuts, mustard seeds, cumin seeds, curry leaves, and fry them.
Add chopped onion, green chillies, salt,turimic, fry them.
Add poha and mix well , cook for 5-7 min, turn off the flame.
sprinkle coriander leaves , lemon juice on top of poha before serving.

Ingredients

1 cup poha
1 onion
1 st mustard seeds
1 tbs cumin seeds
3 green chillies
1 st chana dal
1 st urad dal
2 ts peanuts
curry leaves
1/4 ts turimic powder
lemon juice
2 tbs oil

Mushroom Curry (Puttagodugula Curry)

Preparation

Take a pan put oil, add cumin seeds, chopped onion, ginger garlic paste, curry leaves, green chilli, fry for golden brown color.
Add chopped tomatoes, turmeric, chilli pwd, salt. Cover it with lid 3 min.
Add mushrooms, coriander powder, garam masala powder, and add some water cook  for 10-15 min.

Ingredients

1 cup mushrooms
1 cup chopped onion
1 cup chopped tomatoes
1 tbs ginger garlic paste
1 ts chilli powder 
1 tbs corinder powder
1/4 turmeric
3 green chilli
curry leaves
chopped coriander
salt
1 ts garam masala powder
1/2 tbs cumin seeds

Vada Pav

Preparation

Take a pan put oil, add cumin seeds, turmeric, chilli, garlic paste and fry for them,
Add potatoes, salt, mix well , and add chopped coriander leaves, lemon.
Prepare slices with the mixture to vada shape.
Take a bowl mix gram flour(basan), chilli powder, salt, baking soda,water make a batter and keep it side.
Take a  pan put oil for deep fry . take vada slices one by one and dip into batter mix and fry till golden brown color.
Slice the pav; into half  and put  some dry garlic chutney(optional) spread it, and put vada.
Serve wih deep fried green chillies.

Ingredients

1 cup boiled potatoes
1 tbs chilli garlic paste (chillies, garlic, ginger, make a paste)
1 ts cumin seeds
1 cup basan powder
1/2 ts chilli powder
Pinch baking soda
Salt
Oil
Dry garlic chutney
Coriander leaves
Lemon
Pav/Bread
Turmeric Powder

Mutton dum biryani

Preparation
Add mutton, ginger garlic paste, salt, chilli pwd, turmeric, biryani masala pwd, curd, coriander pwd, cumin pwd and marinate for 40 min.
Take a bowl soak the basmati rice for 30 min.
Take a cooker put oil/ghee and add garam masalas, cumin seeds, chopped onion, mint leaves and fry for golden brown color.
Add marinated mutton and cook for 10-12 whistles so that mutton cooks well.
Take a bowl and add water, little oil and boil for some time and add rice to it and cook for some time so that rice will become half cooked.
Take a pan, put mutton and half cooked rice in layers, put on the lid(use cloth if lid is not tight) and cook for 25 min on slow flame.

Ingredients
1 lb mutton
2 cup basmati rice
1 tbs chilli pwd 2 tbs corinder pwd
2 tbs ginger garlic paste
1 cup curd
3-4 tbs oil /ghee
1 tbs garam masala pwd
3 tbs biryani masala pwd
4 green chillies
1 cup chopped onion
1 cup chopped corinder leaves
1 cup mint leaves
Garam masalas (cardmom, cinnamonstick,bayleaves, cloves)
2 tbs corinder pwd
1 tbs cuimn seeds
salt

Methi Palak curry

Preparation

Cook  palak  and methi leaves and blend them to make a paste.

Take a pan put oil and add garam masala, cumin seeds,  chopped onions, and  fry them for golden brown color.
Add  green chillies, crushed garlic, turmeric, ginger garlic paste, butter and cook on slow flame.

Now add palak methi  paste, coriander pwd and mix them well.
Cook till oil oozes out, and add some water.

Add cream and mix well.
Add paneer and cook for 4-5 min.
Add chopped coriander leaves and serve with Roti/Pulka.

Ingredents

1 tbsp oil  (you can use mustard oil)

1 tbsp butter

1 tsp  ginger garlic paste

1 cup chopped onion

Pinch turmeric

5 green chillies

1 bunch methi

1 bunch  palak

2  crushed garlic

1 tbsp coriander pwd

2 tbsp cream

1 cup paneer

½ tsp cumin seeds

Salt

½  cup chopped coriander