Hydrabadi Biryani

Marination:
1/2 cup dahi
2 green chillie
2 cloves garlic
salt for taste
Grind the abovementioned ingrdients and marinate meat properly. and leave it for 3-4 hours for good marination.

Meat masal:
1/2 kg Meat
3 big sized onion
1 big sized tomato
7-8 cloveds garlic
11/2 inch ginger
1 1/2 inch dry coconut
2 bay leaves
1 big cinnamom
1 small stich cardamom
1/2 tsp cumin seeds
5-6 black pepper
1 jaipatri flower
150 g oil
Pour oil in wok, fry the chopped onion till the color changes into light brown. Then add garlic ginger and tomotao puree in the wok. Add chilli, turmeric and coriander powder with required salt.Add marinated meat and cook for next 15-20 mintutes in pressure cooker. Open the cooker and and make it dry without cover.

Biryani Rice:
3 cup rice (Basmati)
1/2 cup milk
2 Bay leaves
3-4 small cinnamon
1 jaipatri flower
2 tsp. Pure ghee
Soak rice in milk for 1/2 hour add salt in it. Take ghee in a wok. Fry cinnamon, jaipatri flower and bay leaves and as the color changes to brown, add the soaked rice with the remining milk and add 1/2 cup of water. Cover the wok for 10 minutes.
Take a cooker, spead a fine layer of half cooked rice at the bottom. Then spread the second layer of meat masala and the last layer of the remaining rice.Add 1/4 cup of milk and 1/4 cup of water and cook it for 20 minutes in low flame.
Now the hydrabadi biryani is ready to serve.
Garnish it with the fried flakes of onion..

Idli Sambhar

SAMBHAR MIX:

Ingedrients:

1 cup Pulse

1/2 cup cumin seeds

1/2 cup dry coriander seeds

1 tbsp fenugreek seeds

pinch of alfoetida

15-20 leaves Meetha neem

10-12 black pepper

10-12 Red Chillies.

Mix and grind it properly. (Homemade dal mix)

IDLI:

2 cup Urad Dal,

1 cup Rice

Soak Pulses and rice for 4-5 hours and grind it and leave the batter overnight. In morning the batter filled with yeast is ready to make soft idlis.

SAMBHAR DAL

Paneer spinach ball with curry

For balls:
1 cup spinach (boiled)
15 g. Paneer
cornflour (as required)
1/2 inch ginger
1 inch coconut (dry)
1/2 tsp red chillie powder
1/2 tsp mango powder
1/4 tsp Garam Masala
1/2 tsp Chat masala

For Curry:
3 Medium size Onion
2 medium size Tomato
5 cloves Garlic
1 inch ginger
4 inch Coconut dry
1/2 tsp Garam Masala
1 -1 tsp turmeric, red chillie and coriander powder

Crush the paneer properly and add pinch of red chilli powder and salt. Make small ball of panner. Take boiled spinach, ginger, coconut, all the powers and salt and make fine paste. Add corflour as required. This batter need to be as thick in which you can dip panner ball and it will form a good layer.Now take balls covered by spinach batter and deep fry it. If required for the thick layer dip the quater fried ball again in batter. Now your paner balls are ready.
Prepare general indian gravy as per your taste with the ingredients given above.
Cut the balls and layer it on gravy and garnish the dish by thick cream.

Note: These balls (without gravy) can also be a good starter and a good party dish.

Pasta Soup

1/2 cup pasta(boiled)
3 cup vegetable stock ( stock of cabbage, carrot, cauliflower, onion, broccoli, corn)
1/2 cup corn and mashroom(boiled)
1/4 tsp black pepper
1/2 tsp cornflour
1/4 tsp ginger (crushed)
1tsp butter
a pinch of ajinomoto
1/4 tsp sugar
salt per taste
Prepare stock and remove all the vegetables from it. Take a fry pan put butter and fry ginger and as the color of ginger changes into light brown add black pepper, ajinomoto, sugar and cornflour. After 20 seconds add boliled pasta, corn, mushroom and salt toss for a while. A minute later pour the stock in it. Give time to boil.
Garnish it by cheese and green corianderServe hot. (Add chilli vinegar as per taste)

MARINATED MASALA MUSHROOM

250 g Button Mushroom
2 potatoes
2 medium size Onion
2 medium size tomato(puree)
3-4 crushed black pepper
3 chopped green chillies
4-5 cloves of garlic (finely chopped)
1 inch ginger (crushed)
2 tbsp coriander leaves (finely chopped)
3 tbsp. Butter
4 tbsp Oil
2tbsp. Curd
1 tsp.red chilli powder
1tsp. turmeric
2 tsp. Coriander powder
1/2 tsp. Garam Masala
Salt
Take butter in a pan and fry black pepper add mushroom and add garam masala. Mix it properly and then leave it to marinate for an hour.
In another pan heat butter and add ginger, garlic and chillies, fry it till changes to brown. Put onion add red chilli, turmeric and coriander powder. Also put potato. Fry it properly.
Add tomato puree and mushroom with salt, add 1/2 cup of water . Cook for 15 min.
Garnish it with chopped coriander.

TOSSED SALAD

Ingredients:
4-5 Salad leaves
½ cup Cabbage
½ cup Sweercorn
2 tbsp. Butter
1 tbsp. Lemon juice
1 Pinch Ajinomoto
3-4 Crushed Black Pepper
sugar
Salt
Cut salad leaves and cabbage longitudinal shape. Take a tbspoon of butter in fry pan and fry crushed blackpepper in it and after that put sweetcorn with pinch of ajinomota and salt as per taste. Cook it till the color of cornseeds change into light yellow then mix it with salad leaves and cabbage. Now take lemon juice and add salt and sugar as per taste and stir it till salt and sugar get dissolve in lemon juice, mix melted butter in it and pour it on mixed salad. Toss it for proper mixing. Now it's ready to serve.