Vegetable Fried Rice

Ingredients:

• 2 tablespoons oil for stir-frying
• 1 teaspoon minced fresh ginger
• 1 medium onion, diced
• 1/2 cup frozen corn or peas
• 1/2 red bell pepper, deseeded, diced
• 3 1/2 cups previously cooked scented rice
• 2 teaspoons soy sauce or to taste, or thick soy sauce, vegetarian oyster sauce, or a combination
• Black pepper, to taste
• 3/4 cup cashews
• 1 green onion, finely chopped
• Salt to taste, optional

Preparation:

Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened.

Push the onion to the sides of wok. Add the frozen corn or peas in the middle, and stir-fry for 1 minute. Push to sides, add red bell pepper in the middle and stir-fry for 1 minute.

Add rice in middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. (Note: You can remove the stir-fried vegetables before adding the rice if the pan is too crowded, and then add them back before adding the seasonings. It's generally not necessary though, since the rice is already cooked and just needs to be heated through).

Stir in soy sauce, and pepper. Stir in cashews. Stir in green onion. Taste and add seasoning if desired.

Kalmi Kabab Recipe

Kalmi Kabab Recipe

Ingredients: 

1. Oven temp: 450 F-220 C
2. 1 kg chicken (broiler)-skinned and cut into 8-10 pieces
3. 1 tsp ginger paste
4. 1 tsp garlic paste
5. 1 tbsp salt1 cup (200 gm)
6. dahi-placed in a colander to drain out excess water
7. 2 laung (cloves)-roasted and powdered
8. 1/2 tsp dalchini-broken, roasted and powdered
9. 1/2 tsp kala jeera-roasted and powdered
10. a large pinch of kesar (saffron)
11. 2 tbsp nimbu juice
12. 1/4 cup (30 gm) maida
13. 1 egg slightly beaten
14. 1 large onion sliced into rings
15. 1 tbsp chopped pudina-for garnish
16. 1 lemon cut into wedges

Method: 
Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing, and
let marinate for 2-3 hours.Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes. If you can cook it in a tandoor, it is even better. A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.Serve, garnished with onion rings, pudina and lemon wedges.

Andhra kodi pulusu

Ingredients:

Chicken with bones - 750 g (use mixed pieces, diced in to big bite size pieces, wash remove excess water from it)
Chilli powder - 3 tsp or more (I like non vege dishes to be hot)
Turmeric - 1 tsp
Ginger and Garlic paste - 3 tsp each

Marinate chicken pieces with gg paste, turmeric and chilli powder until needed.

*Oil - (when u pour oil it should cover the whole area of the surface of the cooking dish)
Curry leaves - 2 sprigs

Onions - Chopped finely (qty if u put chicken pieces in a plate onions should be half the qty of chicken in a plate)

Kashmiri chilli powder - 2 tsp
*Home made Masala Powder - 4 tsp

Salt to taste
Coriander leaves - handful (chopped finely)

Proceed:

1) Heat a large non.stick pan which is heavy based underneath, add oil as described heat it up,
add curry leaves crisp a little add onions and fry until light brown.

2) Add marinated chicken pieces along with the marination and fry until chicken looses it's pink colour and water which releases it. Add now masala powder, kashmiri chilli powder and fry.

3) Add 1 and 1/2 cups of water bring to boil and simmer for 10 mins.cover. keep stirring time to time.

4) Add salt to taste, following with coriander leaves mix and cook until chicken is cooked through until way is formed when u slide the spatula and oil floats on top.

Serve with Rice or Garelu and Yoghurt on side.

Note :

1) Home made masala :-

6 tsp Coriander seeds, 2 tsp Poppyseeds, 10 Cloves, 8 Cardamom, Cinnamon stick 2 inch, 1 Star anise - grind these in to powder using coffee grinder. Remaining powder keep it closed in airtight container or use for other recipes which I have used in earlier posts.

2) If u think there is lot of oil after u finished cooking rest for 1 hr or so, oil which comes up u can take it off with the help of a spoon.

3) Can add water 1/2 cup more.

4) If you are lucky to get Natu kodi (this is what we call in Andhra) it tastes even delicious.

Left over Twist:

If you got left over chicken curry then do Chicken Pulao with it. Instead of adding chicken and cutting onions, I simply add this curry along with the spices I have mentioned in there and it is quick and quite easy too.

Hyderabadi Biryani Recipe

Biryani is a popular dish and relished all across India. Hyderabadi Biryani is one of the most sought after variants of the popular biryani. The name is a giveaway, Hyderabadi Biryani has its origins from Hyderabad in Andhra Pradesh. Hyderabadi Biryani is a non-vegetarian dish and its main ingredients are meat, rice and spices. Hyderabad is the best destination to enjoy the Hyderabadi Biryani. Try out the famous Hyderabadi Biryani by preparing it with the help of our detailed recipe which includes ingredients required and cooking method

• Ingredients:
  1 kg: Meat
• 750 gm: Semi cooked rice
• Sautéed brown onions to taste
• 1 tbsp: Ginger garlic paste
• 1 tbsp: Red chilli paste
• 1 tbsp: Green chilli paste
• ½ tbsp: Cardamom powder
• 3-4 sticks:
• Cinnamon
• 1 tbsp: Cumin seeds
• 4-5: Cloves
• 2 tbsp: Lemon juice
• 250 gm: Curd
• 4 tbsp: Clarified butter
• A pinch: Mace
• Mint leaves to taste
• 1 tsp: Saffron
• ½ cup: Water
• 1 tbsp: Salt
• ½ cup: Oil