TAMARIND PULIHORA

Hii friends....hru?how did u celebrate ganesh chaturthi? Hope u all had a wonderful day....yesterday i also enjoyed a lot prayin to lord ganesha n preparing dishes n all n offering to the god as nivedyam.But after that , i was a bit busy going to the temples n all n so i couldnot post any recipe i did yestday...very sorry for that...

INGREDIENTS:-

Rice -2 cups (sona masori/basmati/long grain rice)
turmeric pwd-1/2 tsp
salt-as per taste n oil -2 tsp
tamarind pulp-1 cup (extract it thickly)
aava pindi/mustard seeds pwd-1 tsp

FOR SEASONING:-

mustard seeds,curry leaves
chanadal/senaga pappu-1 tsp
urad dal/minapappu- 1 tsp
methi pwd/menthulu pwd-1/2 tsp (optional)
peanuts,cashews and oil

PROCESS:-

1.First we need to prepare the tamarind gravy ...for dat ,take a pan add oil n do the seasoning..

2.Then add the tamarind pulp,salt,methi n turmeic pwd n let it boil for 15 mins .Then switch of the flame
(NOTE:- U CAN EVEN STORE THIS FOR MANY DAYS N USE IT BUT U SHOULD STORE IT IN AN AIR TIGHT CONTAINER.)

3.Cook the rice with enough water n spread it on to a wide palte n let it cool.( NOTE:- RICE SHOULD NOT BE MASHY)

4.To the cooled rice add 2 tsp oil,aava pindi,turmeric pwd n enough salt n mix once.Then add enough the prapared tamarind pulp n mix well.
5.Take a pan,add oil n do the seasoning once again with mustard ,jeera,chana n urad dal n dried red chilli n curry leaves.Add it to the above rice n mix well

TASTES VERY GOOD.ALONG WITH IT U CAN HAVE CHANA i.e CHANAGALA TALIMPU...

HYDERABADI ALOO DUM BIRYANI

Hderabadi dum biryani,which is world wide famous,is a recipe every one wants to taste atleast once. N if they once taste ,no one will ever think of leaving it.Its that tasty n that famous .So, i brought before one of the varieties of dum biryani i.e ALOO DUM BIRANI.So pls do try this n do post ur comments.

INGREDIENTS :-

basmati rice- 3 cups
aloo-3
curd- 1 cup (preferably sour)
salt -to taste
red chilly pwd- 1 tsp
garam masala -1 tsp
dhaniya/coriander pwd-1 tsp
ginger garlic paste- 1 tsp
turmeric /haldi pwd - 1/2 tsp
lime/lemon juice -1 tsp
green chillies -5 (slit length wise)
mint leaves/pudina- 1(whole){chopped finely}
coriander -1(whole) {chopped finely}
oil
elachi -3
cloves / lavanga-4
cinnamon/ dalchina-2 sticks
Bay leaves/biryani aakulu-5/6
kesari yellow color -3/4 drops
rose water -1 tsp


PROCESS:-

1.Remove the skin n cut aloo into cubes. Wash n soak rice in water.

2.Deep fry them in oil until golden brown n keep aside.

3.FOR MARINADE:-

a) Take a bowl.In dat add curd( pullati perugu),salt,red chilly pwd,green chillies,dhaniya n garam masala pwds,ginger garlic paste,lemon juice, turmeric pwd,mint n coriander leaves n mix well.
b) To dat add aloo pieces n mix them well with marinade n marinate it atleast for 1 hr.

4.Take a pan add 3-4 cups water n let it boil.To dat addsalt,green chillies,elachi,cinnamon,cloves,

garam masala,biryani leaves, mint n coriander leaves n mix well.When the water comes to a boil ,add the soaked rice n add a 2-3 tsp of oil(to avoid sticking of rice )n let it cook only till 80 percent n not completely.

5. Now drain off the left over water n keep the rice aside.

6.Now take a aluminium tray/oven proof traay n grease the bottom with oil.Now spread 1 layer of the marinate n then put the second layer of rice .Now again repeat the process.

7.Now sprinkle 1 tsp of rose water,kesari yellow color,sum chopped mint n coriander leaves n cover it with aluminium foil.

8.Preheat the oven at 350 F for 15-20 mins.

9.Then place the aluminium tray in the oven. keep it for about 30-40 mins.After its done let it rests for 10 mins in the oven nly.

10. Now when its done take it in a bowl n serve.

ON THE STOVE TOP:-

1.Take a matti kunda (a bowl made of mud),n grease it with oil .Den do the layering the same way as told above for an oven proof tray.

2.Close the lid tightly n cook it for 15- 20 mins n den switch of flaame n let it cool for 10 mins n den serve.

SERVE WITH CHICKEN CURRY N ONION RAITA N ENJOY!!!!!!!!!!!!