Carrot milkshake

Ingredients:

• 1 cup carrots , sliced thinly 
• 16 almonds
• 2 cups milk
• 2 pinch cardamom powder
• 1 tbsp organic sugar

Method:

1. Wash and soak almonds for at least 4 hours. Remove the skin and set aside.
   

   
2. Bring milk to a boil and add sugar.Simmer the milk for about 5 minutes, stirring constantly.
   

   
3. Add sliced carrots, almonds and cardamom powder. Switch off the stove.keep the pan covered and set aside to cool. It can be refrigerated as well.
   

   
4. Blend almonds, carrots and half of the milk to smooth puree. Then add the rest of the milk and blend once more.
   

   
5. Serve carrot milkshake chilled or at room temperature.
   

   

poori masala

Ingredients:

•  3 large potatoes 
• 1 large onion sliced 
• 1 large tomato 
• 2 tbsps oil
• ¾ tbsp chana dal 
• ¾ tbsp urad dal 
• 1 sprig curry leaves
• 1 green chili slit
• ½ tsp salt 
• 1 pinch hing 
• ¼  cup water 
• 2 tbsps coriander leaves 
• ½ tsp mustard
• ¾ tsp cumin 
• 1/8 tsp turmeric

Method:

1.  Pressure cook with 1 cup water for 1 whistle. Cook on a medium flame until the potatoes cook completely. You can also cook them in a pot until soft.
   

   
2. Pour oil to a pan and heat it. Fry jeera, mustard and dals until golden. Then add curry leaves and green chilies. Fry till leaves turn crisp. Sprinkle hing.
   

   
3. Add onions . Fry until pink or transparent . Add tomatoes, turmeric and salt.Saute the tomatoes until mushy and the raw smell has completely gone.
   

   
4. Add boiled potatoes along with the water used to cook them. Mash them slightly. If needed add more water to bring it to a consistency.
   

   
5. Check the salt and spice. If needed add more salt and another green chili.Mix well. Cook covered for 3 to 4 minutes until the curry reaches a thick consistency. Sprinkle coriander leaves.
   

   
6.  Serve poori masala with hot pooris.
   

   

prawns pulao

Ingredients:

• 1 cup rice
• 200 grams prawns 
• 1 onion medium , thinly sliced
• 1 tspginger garlic paste
• 1 Handful mint leaves
• half tsp garam masala
• half tsp coriander powder
• 1 tsp Red chili powder
• 1 pinch turmeric
• Salt as needed
• 2 tbsp water 
• Lemon juice 

Dry spices 

• 1 small bay leaf
• 3 green cardamoms
• 4 to 6 cloves
• 2 inch cinnamon stick
• ½ tsp Shahi jeera

Method:

1. Wash and soak rice for about 30 mins.
   

   
2. Cook it in whatever way you like either in the pressure cooker and pot. You can also add few drops of oil to the rice pot to keep the rice grainy. Rice should be grainy fully cooked but not mushy.wash prawns in vinegar to remove the fishy smell. Drain them completely and set aside. you can marinate prawns with ginger garlic paste, garam masala, coriander powder, red chili powder, salt and turmeric.
   

   

making prawn pulao

1. Heat a pan with oil and saute all the pulao spices until fragrant.Add onions and saute until golden and cooked well.
   

   
2.  Transfer the prawns and saute for 2 to 3 mins or until the raw smell from the ginger garlic goes away. Add mint and saute for 2 mins.
   

   
3. Cover and cook on a low heat until the prawns are completely cooked. Add water and allow to thicken. You must be left with a thick curry like prawn mixture. At this stage if the prawn are swirled it means they are cooked completely. If not sprinkle little water and cook further. Overcooking makes them hard. So be sure not to overcook.
   
4. Add cooked and cooled rice along with lemon juice, Mix well.
   
5. serve prawn pulao hot with raita.
   

Hyderabadi chicken biryani

Ingredients:

• 1 ½ cups basmati rice
• ½ kg chicken 
• ¼ to ½ tsp biryani masala powder 
• 1/3 cup fried onions store bought
• 4 tbsps coriander leaves
• 4 tbsps mint leaves 
• 4 tbsp Oil 
• orange food colour

Marination 

• 1¼ tbsp ginger garlic paste
• ¼ tsp turmeric
• 3 tbsp yogurt 
• 2 tbsps Lemon juice
• 1 to 1 ½ tsp red chili powder
• 1 to 1 ½ tsp biryani masala powder
• 1 tsp green cardamom powder 
•  Salt 

Whole spices for rice

• 7 cups water
• salt
• 1 tsp oil
• 3 inch cinnamon piece 
• 6 cloves 
• 4 green cardamom (elaichi)
• 1 bay leaf 

Method:

Marination for hyderabadi biryani recipe

1. Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, ginger garlic paste and lemon juice to a mixing bowl.
   

   
2. Add in chicken & marinate for 2 hours to overnight for best results. Overnight marination in fridge yields best soft chicken.
   

   

Cooking rice for hyderabadi biryani

1. Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.Heat 6 to 7 cups water in a pot.  Add 1 tsp oil, whole spices & salt. Taste this. The water has to be slightly salty.
   

   
2. Boil water rapidly for 5 mins to release the aroma of spices.Add rice & cook till it is ¾ or 75% done. The center of the rice must be still slightly uncooked. Do not make the rice mushy. Drain off to a colander.
   

Preparation for hyderabadi biryani

1. While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.Add oil, ½ of the fried onions, mint & coriander leaves. Mix & spread chicken in a single even layer.
   

   
2. Layer the cooked rice evenly, sprinkle fried onions, mint & coriander leaves over the chicken.Sprinkle ¼ tsp masala powder. Pour food color.
   

How to make hyderabadi biryani

1. Cover the pot with a foil to trap the steam or dum. Then cover with a tight & heavy lid.Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
   

   

1. Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.Garnish hyderabadi biryani with fresh chopped coriander leaves & serve with raita.
   

Atta Sweet biscuits

Ingredients:

• ¼ cup water
• half cup sugar 
• 3 tbsp ghee
• 1 Pinch salt
• ¼ tsp cardamom powder
• 1 cup wheat flour
• Oil for deep frying

Method:

1. Melt sugar and ghee with water until it dissolves completely.
   

   
2.  Cool this down for 5 min. In a mixing bowl, mix together flour, salt and cardamom powder along with hot syrup.you can use water to make dough.
   

   

   
   
3. Knead well. Divide the dough to 4 balls and roll them.Begin to roll to a 6 to 7 inch roti which is neither too thick nor too thin your wish u can cut in any shape. 
   

1. Separate them and transfer to a plate.Heat oil in a kadai. Check by dropping a small piece of the dough, it should raise slowly.When it is hot enough drop them one after the other. Keep stirring & fry until golden. Drain them to a kitchen tissue.
   
2. Cool sweet shankarpali completely and store in a air tight jar.
   

Banana milkshake

Ingredients:

• 2 large Bananas (Ripe)
• 2 to 4 dates 
• ¼ tsp cardamom powder 
• 1½ cups chilled milk 
• 24 almonds 

Method:

1. If using milk boil, cool and chill it. 

   
2. Wash and soak almonds for 4 to 6 hours. Peel the skin and discard.

   
   

   
3. Add almonds and dates to a blender jar.
   

   
4. Next put in the cardamom powder.Pour the milk. Then blend well. To reduce the chunks, blend them as smooth as possible.Add banana .Blend until smooth.
   

   
5. Pour banana shake to serving glasses.
   

   

Radish Chutney

Ingredients:

• 1 cup radish grated or cubed to small
• 1 tbsp channa dal 
• 1 tbsp urad dal 
• 1 tsp cumin 
• 1/2 cup tomatoes cubes or tamarind paste as needed
•  3 green chilies 
• 1 tbsp oil for frying

Seasoning radish chutney

• 1 tsp oil 
• 1 pinch hing
• 1 sprig curry leaves
• 1 pinch mustard
• 1 pinch cumin
• 1 tsp chana dal
• 1 tsp urad dal 
• 1 small garlic crushed
• 1 small red chili broken 

Method:

Preparation for radish chutney

1. Roast the dals separately till you get an aroma. You can dry roast or fry in 1 tsp oil. They have to turn golden. Off heat & add cumin to the hot pan. When the cumin turns aromatic remove and set this aside to cool.
   

   
2. Fry the chills in 1 tsp oil, Set aside. Add  radish pieces and fry for 8 to 10 on a medium flame.
   

   
3. Add salt to tomatoes and fry till they turn pulpy.
   

   

How to make radish chutney

1. Once cool, powder dals and cumin to a fine powder in a blender jar.
   

   
2. Add ginger, green chilies, radish and tomatoes, adjust salt as needed. Grind it to smooth.
   

   

Tempering radish chutney

1. Heat a small pan with oil, add mustard, cumin , red chilli, garlic and dals. Fry till the dals turn golden.
   

   
2. Add curry leaves and hing. Saute and add the chutney to the seasoning. Serve radish chutney with rice, idli and dosa.