gonoora matton

1/2kg motten,4banches gongoora,oonions4,green chillies4,garm masala 2 tsp,salt to tast, ginger +garlicpaste2tsp, oil, gongoora cleen gongoora strain waer,in a pan gongoora with out water .and boil ilt1 spon oil next griend it method in a pan take 5 spons oil add to onions and green chilliesgolden fry add matton salt tamarecpowder,ginger garlic past compleetly mix it10minets after add red mirch powderadd to water 10 minetsadd gongoora pastcompleetly mix it add masala powder coreandar leaves.fry and serve.

Kobbari Boorelu

1) 2 cups coconut powder

2) 2 cups bellam

3) 6 cups rice powder

Preparation:

1/2kg rice.water lo 3 hours nanapetti ,vadapetti rice powder chesi pettu kovali.

Stove meeda pan petti danilo bellam vesi 1cup water vesi pakam ranivvali. (plate lo water vesi spoon pakam vesi check chesukovali. teega pakam ravali )

Pakamlo coconut powder vesi 1 minute veginaka rice powder vesi kalapali .

Pan lo oil heat ayyinaka vesi boorelu la vesi gold color varaku fry chesi teeyali.

Karevepaku Karam

1) 1 cup daneyalu.

2) 2 cups karevepaku.

3) red merchi 10.

4) 2 spons nuvvulu.

Preparation:

anne oil lo separate ga fry cheyyali .anne kalipe grinde chesi salt add chesi vellulli kuda add che grinde cheyyali. ( idly+dosaki bavuntunde.)

Pongal

1) 4cups rice.(1spoon ghee lo golden colarlo fry chese pettali)

2) 1cup pesara pappu(sim lo frychese pettukovali)

3) 6 green mirch.

4) 15 mereyalu.(peppar)

5) Half inch chekka+3lavangas+Bereyane aku2.

5) 1cup milk.

6) 6times water(4intu6=24cups.water)

Preparation:

Cookerlo 3spoons ghee vesi green merchi+chekka, lavanga, mereyalu, aku, vesi baga veyyinchali, rice +pesarapappu add chesi water add chesi salt add chesi 3 vesils vachuvaraku vunchiali last lo1 cup milk add chesi 5 mints vunchali . geede pappu + badam vesi serve chesukovali.

Chutney Powder

2 సుప్సేనగాపప్పు

1cup పల్లీలు

3or 4 sponsmirchi పౌడర్

salt to taste.

Preparation:

anne mixe chese grinde cheyyali. danelo avalu+geera+dry merchi+karevepaku vesi popu petti kalapali.

Keema Biriyani

1) 3 cups Rice

2) 200grams Keema (Mutton or Chicken or Turkey)

3) 1 Onion

4) 4 Green Chilly

5) 2tbsp Ginger Garlic Paste

6) 2tbsp Biriyani and Garam Masala

7) 2tbsp Chilly Powder

8) Salt as per taste

9) Turmeric Power

10) Mint Leaves

11) Coriander Leaves

12) Oil

13) 2tbsp Lemon Juice

14) Cashew Nuts

15) Biriyani patha lavanga.


Preparation:

• In a cooker mix keema, Ginger Garlic paste, Turmeric powder, 1 tbsp oil and lemon juice. Pressure cook the mixture until you get 2 whistles.
• In a heated pan, add ghee, biriyani patha, cashews, green chillies fry for a minute. To that add onions, once they are fried add ginger garlic paste.



• To the above mixture add the boiled Keema, chilly powder, garam masala, biriyani masala,salt according to your taste, mint leaves and let it cook all the way through until the oil out of the Kheema comes to the side.



• In the meanwhile cook 3 cups of rice until half way through.


• Once the keema is done, take a vessel and grease it with butter on all the sides. In that vessel add 2 scoops of rice and 2 scoops of keema. Repeat the process until all the keema and Rice are done.



• Preheat the oven to 400 degrees and put the vessel in the oven for 15mins.



• Once it is done mix the biriyani well and top with Coriander leaves and fried onions.Enjoy with Raita.