Tuesday, March 21, 2017

South Indian Style Mutton Biryani

hyderabad mutton biryani recipe

 Most of the people like to eat rice items especially biryani recipes.Now a days many like to prefer biryanies in any occasion.Plain biryani recipe  taste is normal if you compare with mutton or chicken  biryani... because  of rice is cooking with mutton that gives nice smell and tasty to the rice.
Many people think that preparing biryani is very difficult and only experienced persons should do it.That is not correct.This is very simple and easy preparation of  mutton biryani.Very famous in south india especially in andhra....


Mutton 1 kg
Basmati rice 1 kg
oil 5 spoons
ghee 5 spoons
cloves 8
elaichi 2
cinnamon  1 inch stick
star anise 1
mace 1
bay leaf 3
waillong 2
onion 2
green chilles 5
ginger garlic paste 2 spoons
tomato 1
salt to taste
For Mutton Marination
salt to taste or 1 spoon
red chill powder 1/2 spoon
turmeric 1/4 spoon
ginger garlic paste 2 spoons
creamy curd 1 cup
garam masala 1 spoons
mint leaves few
coriander leaves few
lemon juice 2 spoons


Wash basmati rice with water and soak in the water for 30 minutes.
Wash the mutton pieces with plenty of water and drain completely.
Wash coriander leaves and mint leaves.Cut coriander leaves into small pieces.
Take a big mixing bowl.Add all marination masalas and mix all well.Apply all masala to mutton pieces and put on the  lid and marinate for 45  minutes (at least).
Soak bay leaves in the water.
Make ginger garlic paste.
Make garam masala powder.
Wash the onion and green chillies and cut into long sliced pieces.


1.Take a big thickened bottom vessel and put on the flame.
2.Add oil when vessel is heated.
3.Add ghee when oil is heated.
4.Add cloves,elachi,cinnamon,star anise,mace  and waillong.Fry for 2 minutes.Add soaked bay leaves.and stir .
5.Add long sliced onion pieces and green chillies and fry till onions become to transparent.
6.Add ginger garlic paste and fry till raw smell  from the paste gone out.
7.Then add tomato pieces and cook for 2 minutes.
8.Add marinated mutton pieces with  masala and mix all well.Cook for 30 to 40 minutes in  low flame and cover  with the lid.
9.When mutton pieces cooked well add water (1 and 1/2 liter water per 1 kg rice).Add salt and stir it.
10.When salt is completely dissolved in the water then taste the water .
11.Water should be salty that means salt is enough for that rice.
12.Water is not salty then add some more salt and stir well.cover the lid.
13.When water is starting to boil add soaked basmathi rice(completely drained).and mix well.Cover with lid.
14.Cook till basmati rice cooked well.
15.Finally add finely chopped coriander leaves and put off the flame.
Serve this Mutton biryani with chicken kurma.....Enjoy!..... 

Keep in the mind

Soaked bay leaf gives good aroma to the recipe.
Adding ghee is optional.
Mutton should be cut into medium size or big size pieces.Do not cut into small pieces like curry.
Adding tomato also optional.
Curd should be add.Creamy curd is preferable.

Saturday, March 18, 2017

Paneer Butter Masala Recipe

panner butter  masala recipe panner makhani

This is very famous gravy recipes with the combination of  roti and parotha .North indians and roti taking lovers should like to eat this spicy  recipe.Best combination  with to eat chapathies.....


oil 2 spoons
butter 3 spoons
onion 1
green chillies 4
ginger garlic paste 1 spoon
tomatoes 1/4 kg
turmeric pinch
salt to taste
red chill  powder 1 spoon
paneer 1/4 kg
coriander leaves few
mint leaves few
For Masala
cloves 3
elachi 1
cinnamon inch piece
coriander seeds 1/2 spoon
poppy seeds 1 spoon
cashew nuts 2 spoons
fresh cream 2 spoons


Cut paneer into inch size pieces.
Wash vegetables .
Cut onions into long size pieces.Split green chillies into two  long pieces.
Cut tomato  into big size pieces and add in the mixie jar and make the juice.
Chop the coriander leaves.
Take a mixie jar and add all masala ingredients and make fine powder.Add some water and grind again and make a fine paste.


1.Take a thick bottom vessel and put on the flame.
2.Add oil and ghee when vessel or pan is heated.
3.Add onion pieces and green chilli pieces and fry till onions become to transperent.
4.Then add ginger garlic paste and fry for 30 seconds or raw smell from the paste gone out.
5.Then add mint leaves(optional) and fry for 1 minute.
6.Add tomato  juice.Add salt,turmeric,red chilli powder and mix well and cook till tomato juice become to thick.
7.Take a another pan and put on the flame and add some oil for to fry paneer pieces.
8.Add panner pieces when oil is heated.
9.It will take 2 to 3 minutes to fry paneer pieces.
10.Add this semi fried panner pieces to tomato curry.
11.Add  fresh cream and finely chopped coriander pieces and put off the flame.
12.Enjoy to eat with roti....non ....parotha.....

Keep in the mind

Adding ghee and mint leaves are optional
2.Add fresh cream for good taste.After adding the cream put off the flame.
3.Add finely chopped tomato pieces if you donot  like to add tomato juice.
4.For eating with roties better to tomato juice....

Tuesday, March 14, 2017

Egg Fried Rice Preparation(quick n easy way)

egg fried rice

This is one of the children favourite recipe.I am preparing this recipe very easy and quick way to prepare with in few minutes with very few ingredients.If you have enough time to prepare this recipe  you can add carrot,capsicum,green peas and finely chopped garlic in the place of ginger garlic paste.


eggs 3
Basmati Rice  1 glass 200mg
 oil 2 spoons
ghee 1 spoon
ginger garlic paste 1/2 spoon
tomato 1
onion 1
green chillies 3
spring onions few
salt to taste
vinegar 1/2 spoon
pepper powder 2 pinches


Wash onion,green chillies and tomato and cut into small pieces.
Wash the rice and add 2 glasses of water (double quantity of the rice) and cook and keep to cool.


1.Take a pan,put on the flame.
2.when pan is heated add oil and ghee.
3.When oil is heated add finely chopped onion and green chilli pieces.
4.Fry until onion pieces become to light golden color then add ginger garlic paste and fry for 30 seconds.
5.Add tomato pieces and cook until tomato pieces become to soft.
6.Take a bowl and collect egg yolks and beat well.Add pinch of salt and pepper powder.
7.Add this beaten egg yolks and cook well.
8.When egg yolks fried well then add cooked rice.
9.Add vinegar,salt and pepper powder and mix all well.
10.Keep to cook for 2  minutes.
11.Finely  add chopped spring onions .
12.Taste the rice if salt is enough or not.
13.Add salt and pepper powder according to your taste.
Enjoy..! eating this hot egg fried rice with tomato sauce.....

Keep in the mind

Adding ghee is optional.
If basmati rice is not available do with ordinary white rice also.
Leftover rice also use be used for this recipe.

Friday, March 10, 2017

Andhra style Prawns shallow Fry

prawns fry royya vepudu

Most of the people who loves non veg recipes would like to eat prawns varieties. Because of health conscious many people avoiding to take  oily food.This fry is shalow fry not deep fry.Preparation also very easy.Children likes to eat this fry as snack variety.


prawns 1/2 kg
onion 1
green chillies 4
ginger garlic paste 1 spoon
salt to taste
red chilli powder 1 spoon
turmeric 1/4 spoon
coriander powder 1/2 spoon
garam masala 1/2 spoon
coriander leaves few
oil 4 spoons
curry  leaves few


Wash onions ,green chillies,curry leaves and coriander leaves.
Chopped coriander leaves and keep aside.
Cut onions and green chillies into small pieces.
Make ginger garlic paste.
Make garam masala and coriander powder. Take a bowl and add 2 spoons of crystal salt, 1 spoon of turmeric and prawns .
Mix all well for removing smell from the prawns.
Then wash this prawns 3 to 4 times with water and after that drain  the water completely.


Take a vessel add cleaned prawns,turmeric,salt,red chilli powder and ginger garlic paste and mix all well.
Put this vessel on the flame.flame should be in sim.
No need to add water.
After some time water is coming from the prawns.cook until water completely evaporated.Put off the flame.

Take a pan and put on the flame.
Add oil when pan is heated.
When oil is heated add curry leaves.fry for  nearly 30 seconds.Remove from oil and keep on a plate.
Add onions and green chilli pieces and fry until onions become to light golden colour.
Then add cooked prawns and add coriander powder and garam masala and mix well and  fry for 5 minutes.
Taste the fry if salt and spicyness enough or not.
If not ,add some more salt and garam masala and finally add  finely chopped coriander leaves(option).
Add  fried curry leaves and put off the flame.
prawns shalow fry is ready to eat .....Enjoy!

Keep in the mind

When cooking the prawns or any non veg varities do not put the flame high.Cook in low flame is best for health.
Adding fried cashew nuts also increases the taste of the fry.

Vegetarian Recipes

Saturday, March 4, 2017

Pandu merapakaya Pickle(Red chilli Pickle)

red chilli pickle

This is andhra special pickle and traditional one also.We can prepare different pickles using this pandu mirapakaya pachchadi.Adding ginger  and jaggery to this pickle that is called ginger red chilli pickle(allam pandu mirapakaya pachchadi)gives nice taste eating with idly and dosa.Adding gongura to this pickle that is called gongura pandu mirapakaya pachchadi..that one also very delicious.For instent chutney at break fast time we can add creamy curd to this pickle that is nice combination for idly and dosa and children also enjoy to eat this spicyless chutney.


pandu mirapakayalu 1 kg
crystal salt 200grs(as per your taste)
tamarind 150 grs
turmeric 5 spoons
mustard seeds 2 spoons
fenu greek seeds 1 spoon
garlic 100 grs
 oil 5oogrs
mustard seeds 1 spoon
urad dal 1/2 spoon
chana dal 1/2 spoon
curry leaves few
dry chillies 5
asafoetida 1/2 spoon


Remove all red chillies stems and wipe the chillies with wet(not too wet) cloth and spread them on cotton cloth and  dry for some times(3 to 4 hours).
After that
Take a  mixie jar and add some red chillies , 1/2 spoon turmeric powder and 2 spoons of crystal salt.
Make them coarse paste(do not add water).
Do remaining red chillies like this coarse paste.
Take a dried container and add tamarind on the bottom of the container.
Spread this red chilli coarse paste over the tamarind and put the  lid tightly and keep it for 2 days.
The 3 rd day we have to make this coarse paste into smooth paste using grinder or mixie adding some powders.
On the 3rd day
Take a pan and put on the flame and when pan is totally dried then add fenu greek seeds and roast it until they become dark color and gives nice aroma.put off the flame.Add in a mixie jar and  make a fine powder.
Take mustard seeds  and make a fine powder. Do not roast mustard seeds.
Remove upper layer of garlic cloves(skin).
Kept the tamarind in a plate which is soaked in coarse red chilli paste for 3 days.
Add some coarse paste of red chillies, some flakes of soaked tamarind,1/2 spoon mustard seed powder,1/2 spoon fenugreek powder,some garlic cloves and some salt and make a fine paste using grinder or mixie.
Do  remaining coarse red chilli paste into smooth paste adding mustard powder,fenu greek powder and garlic cloves.
Take a big mixing bowl and add finely pasted red chilli paste(pandu mirapakaya  paste) and mix with dry hands or using spatula(dry).
Taste the pickle if salt is enough or not.
If not, make crystal salt into power and add some more salt as per your taste.


Take a pan and put on the flame.
Add oil when pan is heated.
Add mustard seeds and fry until they become to splutter then add dry chillies,urad dal and chana dal and fry until dals become to golden colour .
Add curry leaves and asafoetida and put off the flame.
Keep to cool on room temperature.
Add this seasonings to red chilli pickle and mix all very well.
Store in dry container or any air tight jar.

Keep in the mind

do not dry red chillies on the sun shade.
Do not roast mustard seeds like fenugreek seeds.
Use only  dried container and spoons.
Hands should be dried.
Wet hands and utensil will spoil the pickle.
Do not add hot seasoning to pickle that may be change the colour of the pickle.
Adding asafoetida gives nice aroma and good taste to the pickle....

Friday, March 3, 2017

Grading the Best Pearl


Before  buying the quality pearls you should better to  have some knowledge about them.
 we know Pearls are natural and artificial gem stones.
Natural pearls are very rarely available and more valuable also. Now a days we get only Artificial pearls.Those are two types.
 1.Salt water pearls
2.Fresh water pearls
salt water pearls are costly than fresh water pearls because we get nearly 40 pearls in one harvest season from fresh water but in salt water we get 1 or 2 pearls only.so salt water pearls are very costly one.south sea pearls belongs to salt water pearls.

we  should  observe some factors when we buy the pearl.
1.size:6 mm to nearly 20 mm size pearls are available in the market.cost will increase with the size of the pearl.
2.color: pink color pearls are most  costly than other colors.price decreasing order.....

  pink>white>light cream>cream>dark grey.

3.shape: round shape pearls are costly.
4.lustre: shine and glow of a pearl is called lustre.  good lustre qualities  are strong light reflection and contrast between dark and light areas of the pearl. 

5.surface:pearl surface should be clean,shiny and smooth.Mirror like surface of the pearls is high quality one.

So remember... when you buy the pearls observe its lustre,surface,shape.Buy your wishing size and color...