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Veg Biryani

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                          Veg Biryani   Ingredients  :                      Quality Basmati rice - 300 g, Tomato - 150 g, Onion - 150 g, Potatoes - 100 g, Carrots - 100 g, Peas, Beans, Corn - 75 g (Daula 25 g), Chili powder - One tablespoon  , Turmeric powder - a quarter teaspoon, salt - to taste, yogurt - two tablespoons, lemon - half, green chillies - two, coriander leaves - a quarter, mint - a quarter, oil - 75 ml, ghee - two teaspoons, pound.  , Clove, Elam - Daula One   Recipe  : Chop onions, tomatoes and vegetables.  Soak the rice for 20 minutes. Pour oil and a tablespoon of ghee in the cooker, add coriander, cloves, cardamom, onion and fry well.  When the onion is wilted, add the ginger garlic paste and saut until it turns green. Add the tomatoes, green chillies, three-quarters of the coriander, mint, chilli powder, turmeric powder, salt and stir well.  Stir and cook for 5 minutes. Then add corn, peas and yoghurt, stir and leave to simmer for 5 minutes. Add water, 30
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Chili crab

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                              Chili crab required things:  Crab-half a kilo  Chili paste -2 tbsp  Oil -2 tbsp  Garlic-tablespoon  Ajnomoto-a pinch  Tablespoons of corn-2  Sugar-tablespoon  Tomato-one cup  Vinegar-tablespoon  Egg-one  Salt-required amount   Recipe :  Once the oil dries in a frying pan, add the chopped garlic and fry.  Add chilli paste and bring to a boil, then add a tumbler of water and bring to a boil.  Once it is boiled, add the cleaned crabs and bring to a boil.  Care should be taken to ensure that the amount of water is soaking throughout the crab pieces.  Add tomato paste, sugar, vinegar and garlic to the boiling broth.  Add a pinch of aponomoto and the required amount of salt, cover and bring to a boil.  After frying for about 10 minutes, add the cornstarch to thicken the broth.  Break the egg into a bowl and beat well, then add it to the broth.  Let the broth thicken for a while and then let it drain.
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Ramadan Special Mutton Biryani.

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         Ramadan Special Mutton Biryani required things :  Mutton - 1 kg  Rice - 1 kg  Bar - 2 piece (two inches)  Clove - Five  Cardamom - three  Onions - 1/2 kg  Red Chili Powder - 3 1/2 tbsp  Turmeric powder - 1 pinch  Red color powder - 1 pinch  Tomatoes - 1/2 kg  Ginger - 3 tablespoons  Garlic -2 tablespoons  Coriander leaves - 1 bunch  Mint - 1/2 pack  Green Chili8  Yogurt - 1 cup  Lemon fruit - 1  Oil - 100 g  Dalta - 150 g  Ghee - a teaspoon  Salt - the required amount   Recipe :  First place a pot in the oven.  When it dries pour oil and dal and add a finger size peel, cloves, cardamom.  When it explodes, add long sliced ​​onion, stir well and cover.  When it turns golden, add ginger and garlic paste and stir well.  Keep the lid on each time you stir.  Then add coriander and mint and stir.  Then add tomatoes and green chillies.  After 2 minutes add chilli powder, turmeric powder, salt and cook.  Once all the ingredients are well browned in the oil add the mutton.  
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Kakinada Chicken Roast

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                Kakinada Chicken Roast required things :  Chicken - half a kilo  Large onion - 1  Garlic - 10 cloves (finely chopped)  Ginger - 1 piece (finely chopped)  Green Chili-7 (Grinded)  Salt - the required amount  Oil - required amount  To grind ...  Bar - 2  Clove - 4  Anise - 1/2 tsp  Fresh coriander - 1 tbsp  Dill - 1/4 tsp  Cumin - 1/2 tsp   Recipe :  Thrift should be thoroughly washed and kept separate.  Then put the ingredients given for grinding in the mixer and grind to a powder.  Then put a frying pan in the oven, pour oil in it, add onion and fry till golden.  Then put the stew in it and fry for a while, then add the green chilli paste and fry for a while.  Then add garlic, ginger, vatakki, salt, ground powder, pour a little water, cover and cook the stew.  Once the chicken is well boiled and the water has dried, drain it and serve, Kakinada Style Chicken Roast Ready!
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Fried Chicken Biryani.

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                  Fried Chicken Biryani required things :  Chicken - 1/2 kg  Basmati rice - 2 1/2 tsp  Onions - 5  Tomatoes - 2 (large)  Red Chili - 2  Yogurt - 2 tbsp  Chili powder - 4 tbsp  Garam masala powder - 2 tbsp  Red Food Color - Slightly  Bar - 4 piece  Cardamom - 3  Clove - 3  Ginger, Garlic Paste - 3 tbsp  Coriander leaves - 1/2 pack  Mint leaves - 1/4 pack  Lemon - 1  Oil - 200 ml  Ghee - 2 tbsp   Recipe :  Clean and wash the frying pan.  Chop four of the onions separately and 1 onion separately.  Chop the tomatoes and green chillies.  Put the cleaned squash in a bowl and add 1 tablespoon chilli powder, half a teaspoon of ginger garlic paste, required amount of salt and fry well.  In a frying pan, add 1 tbsp weave and 60 ml oil and after drying, add coriander and cloves and season.  Add 4 chopped onions and 2 teaspoons salt and fry well.  Once the onion is saut போட்டுed, add the remaining ginger garlic paste and saut for 3 minutes, then add the chopped tomatoes
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Beetroot Fry,

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                          Beetroot Fry required things:  Beetroot - a quarter kilo  Green Chili - 2  Large onion - 1  Grinding coconut - required amount  Mustard - a little  Pulses - a little  Peanuts - a little  Curry leaves - a little  Coriander - a little  Oil - required amount  Salt - the required amount.   Recipe:  1. Peel a squash, grate it and squeeze the juice.  2. Peel a squash, grate it and squeeze the juice.  3. Finely chop the large onion.  4. Grate the green chillies in half.  5. Put the frying pan in the oven, pour oil and season with mustard, chickpeas and lentils.  6. Then add chopped onion, green chillies and curry leaves and fry well.  7. Next add the boiled beetroot to the water and lightly fry.  8. Add salt and cook over medium heat till the water boils. Then add grated coconut and stir lightly.
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Zucchini flatbread broth

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              Zucchini flatbread broth required things :  1 cup of flat beans  1 small piece of zucchini or 1 cup of chopped eggplant  Large onion1  Tomato2  A little bit of caraway  Tamarind leg lemon size  Dried chillies3  1 tablespoon of oil  To grind  Large onion leg  1 tablespoon of coriander to come  Tablespoons of cumin  Dried chillies2  2 cloves of garlic  4 tablespoons of coconut  Half a teaspoon of chicken seasoning.   Recipe:  Peel a squash, grate it and chop finely.  Add 3 cups water and lentils to the cooker and leave for 3 minutes on low heat for 3 whistles.  Once the steam is contained, add the zucchini and cook for 10 minutes.  Finely chop the onion and tomato.  Dissolve the tamarind in half a cup of water and strain it.  Grind the ingredients into a paste.  Heat oil in a pan, add onion and fry till golden brown.  Then add caraway seeds, chillies and tomatoes and fry well.  Then add ground spices and fry for 5 minutes.  Add steamed zucchini, lentils, turmeri
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