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

Chicken 65

Preparation

Take a bowl and add chicken, salt, ginger garlic paste, egg, garam masala pwd, corn flour, all purpose flour, chilli pwd and mix well. 

Deep fry the marinated chicken pieces to golden  color.

Take  a pan put 2 tbsp oil, green chillies, curd, salt, food color (optional), add fried chicken and fry them 5 min.
Garnish with fried curry leaves, chopped coriander and lemon juice.

Ingredients

1 lb bone less chicken

1 tbs all purpose flour

1 tbs corn flour

1 ts ginger garlic paste

1 egg 

1/2 ts garam masala pwd

1 ts chilli pwd

oil

1 cup curd

curry leaves
corinder leaves

lemion

salt

Puff rice upma (borugula upma/ borugula chitrannam)

Preparation

Soak puff rice in water  for 2 min . drain the water  keep it  aside.

Take a pan put oil, chana dal, mustered seeds, cumin seeds, chopped onions ,salt,  green chilli and fry them for golden brown  color.

Add puff rice cook for 5 min, and add crushed peanuts , let it cook for 2 min.

Sprinkle lemon juice on top of it and serve it.

Ingredients

3 cups puff rice

2 ts oil

1 ts chana dal

1/2 ts mursted seeds

1 chopped onion

4 green chilli

1/2 cup roasted  crushed peanuts

Salt

Coriander 
Curry leaves

Lemon Juice

Chilli Chicken

Preparation

Take a bowl  mix  chicken, curd, ginger garlic  paste, green chilli sauce, leman juice, coriander pwd ,chilli pwd, turmeric  pwd, salt, and do marinate for  45 min. 

Cook the marinated chicken for some time and evaporate water to make chicken dry.  

Take a pan  put oil, cloves, cinnamon, add chicken fry them for 5-7 min .

And add green chilli fry for 2 min, add onion  fry for few seconds.

Serve hot hot chilli chicken garnished with chopped coriander.

Ingredients

200 gms boneless chicken

1 1/2 tbsp ginger garlic paste

3 tbsp green chilli sauce

2 tbsp leman juice

1 tsp chilli pwd

1/4 tsp turmeric pwd

2 tbsp curd

1 onion

Chopped coriander

Palak Pulao

Preparation

Take a bowl and add 3sp palak paste, salt, chilli powder, very little garam masala powder, and besan powder and mix it well.  Make small balls with the mixture and deep fry them to golden brown color.

Take a pan, add ghee/oil and add garam masala, Cashew nuts, fennel seeds fry for few seconds.

Add chopped onion, green chillis, salt and fry for few seconds, and add palak past and fry for 5-10 mins.

Add boiled rice, palak bolls, put some garam masala ,cumin powders(if you want to add lemon also),mix it well .

Hot Palak pulao ready for serve.

Ingredients

1bunch palak (cook the palak leaves, and make past)

1cup basmati rice (boiled)

Garam masalas (cardamom, cinnamonstick, bayleaves and cloves)

1sp fennel seeds (sompu)

1cup chopped onions

1/2cup besan

1ts chilli powder

Salt

1 Sp garam Masala powder

1/2 TS Cumin Powder

Cachew nuts

Green Chillies

Paav Bhaji

Preparation

Put all the vegetables, some salt and water in pressure cooker and boil for 3 whistles. Mash all the vegetables.

Take a pan add some butter, some cumin seeds, and chopped onion and fry them up to slightly brown color, and add ginger garlic past and mix well.

Add tomatoes, green chilles, and all spices (coriander, turmeric, red chill, bhajimasala, kasorimenthi)

Add boil and mashed vegetables and let it cook for some time(10-15 min).

Turn off the gas and add 1ts butter on top of bhaji.

Take a pay apply a little butter to each side, take the tava and fry the pay on both sides.

serve with hot bhaji with chopped onions, chopped coriander and lemon.

Ingredients:

3-4ts butter

1 cup carrot

1 cup califlower

1/2 cup peas

1 cup potatoes

3 tomatoes

1 cup chopped onion

1 cup chopped coriander

4 green chilli

1/2ts jeera

some salt

2-3ts bhaji masala

1pinch turmeric

1sp coriander powder

1ts red chilli powder

1sp ginger garlic past

Lemon

Chicken Dum Biryani (pukhi Biryani style)

Preparation:-

Take basmati rice in some bowl and Soak it  for approximately 30min.

Take a pan add oil,  garam masalas, sliced onions , fry them let the onions become into slight golden color. Add salt, green chillies and gingergarlic paste and mix them well.

Add the chicken and spread it evenly in the pan then add any Biryani masala , mint leaves,lemon juice, red chilli powder,curd (yogurt) close the pan with the lid and cook for 10-15 min.

Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.

Now spread rice on top of chicken which is cooking in another bowl and mint leaves,coriander leaves, safron, ghee/butter and close it with a lid for 15-20 min. It will be good to keep some cloth in between lid and bowl so that steam will not go outside.

Serve with onion riatha.

Ingredients:-

One cup basmati rice

3 ts (Tea spoons) biryani masala (Shan masala is nice)
1/2 ts black cumin seeds
200g of Chicken pieces
chopped coriander
chopped mint
1 cup Curd/Yogurt
Garam masala whole ()
1 1/2 ts ginger garlic paste
3 spoons oil
1 spoon Red chili powder
Saffron
Salt 
1 cup Sliced onions