Ingredients:

• Cooked Chicken – 1 lb. Diced into Cubes.
• Cooked Rice – 2 Cup
• Carrot – 1/4 cup – Cut into small pieces
• Celery – 1 stalk – Cut into pieces.
• Peas – 1/4 Cup
• Green Onion – 1 stems – Cut into small pieces.
• Onion – 1 Medium – Cut into Small pieces.
• Red Chillies Flakes – 1/4 Teaspoon
• Soy Sauce – 1 Tablespoon
• Hot Sauce – 1/2 Spoon
• Pepper – to Taste
• Salt & Peanut Oil
• Eggs – 2

Method:

1. Take a skillet and put 1 Teaspoon of Oil and let it heat. Put the 2 eggs and salt and scramble and keep it aside.
2. Take a heavy bottom wok or wide pan and put 5 Tablespoons of oil and get it to heat.
3. Put the Onion and saute it until it becomes soft, then add the chicken pieces, Soy Sauce, Pepper and hot sauce, red chillies flakes and Stir fry for 6 minutes.
4. Put the Carrots, green onion, Celery and peas and stir fry this for another 5 minutes.
5. Then add the cooked rice and stir thoroughly.
6. Finally stir in the egg scramble and mix it, adjust the salt and serve it hot.

Tip: Cooked Rice before adding in step 5 should be at cool temparatures.

Now your Chines Chicken Fried Rice is ready!.

Ingredients:

• Raw Green Peas – 1 Cup
• Paneer – 1 Cup – Cut into small pieces
• Onion – 1 Large – Cut into big pieces.
• Tomatoes – 2 Large – Cut into big pieces.
• Green Chillies – 3
• Red Chillies Powder – 1/2 Teaspoon
• Coriander Powder – 1/4 Teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Salt – to Taste
• Zeera – 1/4 Teaspoon
• Ginger – 1 inch Piece
• Cilantro – Handful.
• Oil – as required.

Method:

1. Take a pan and put 1 teaspoon of Oil and fry the Paneer and keep it aside.
2. In a food processor, put tomatoes, onion, green chillies, ginger piece and Cilantro and grind them to a paste.
3. Take a heavy bottom pan and put 4 Tablespoons of Oil and let it heat and put zeera. When they start crackle, put the ground paste and fry till the raw smell goes off.
4. Add Turmeric, red chillies powder, Coriander Powder and Salt & Mix it well.
5. Now add 1 cup of water and peas and bring it to a boil and put the paneer pieces and cook till all the water evaporates and looks like thick gravy curry.

It goes well with Hot Roties and Zeera Rice.

రాగి పిట్టు

Ingredients:

• Raagi Flour(రాగి పిండి) – 1 Cup
• Jaggery(బెల్లం – गूड) –  1/4 Cup
• Ghee(నెయ్యి) – 1 teaspoon
• Elachi Powder (इलाची) – 1/4 Teaspoon
• Fresh coconut – 1 Tablespoon – grated.
• Salt – a pinch

Method:

1. Tale a bowl and put the Raagi Flour, salt and mix it well.
2. Now add water little by little and mix it to get the flour wet.
3. Put this in idly maker and cook it for 5 minutes and let it cool.
4. Grate the Jaggery like powder and keep it aside.
5. Put the cooked Raagi mix in a big bowl and make like powder and add jaggery, elachi, coconut and ghee and mix it well.
6. Your Raagi Pittu is ready to eat.

Ingredients:

• Ziti(Pasta) – 2 Cups
• Home Made Pasta Sauce – 4 Cups
• Parmesan Cheese – 1/2 Cup
• Cooked Garbanzo – 1/2 Cup

Method:

1. Slightly under cook the Ziti and drain it and keep it aside.
2. Pre-heat the oven to 375 degrees.
3. In a bowl mix Ziti, Garbanzo and Pasta Sauce and keep it aside.
4. Take a oven proof baking pan and put the mix and top it with the Parmesan Cheese.
5. Bake this for 30 minutes.
6. Serve this Hot.

Home made Pasta Sauce has all the spices in it.

Ingredients:

• Cabbage – 1/4 cup – Shredded
• Green Chilies – 1 – cut into tiny pieces
• Tadka Seeds – 1/2 Teaspoon
• Curry Leaves – 1/2 Stem
• Salt to taste
• Turmeric power – 1 pinch
• Oil – 1 Tablespoon
• Curd – 1 Cup

Method:

1. Take a pan and put 1 table spoon of oil and get it to heat and put Tadka Seeds. Once they crackle put the green chilies, curry leaves cabbage and saute this until the cabbage is cooked.
2. Now add turmeric and salt, mix it well and take it off from heat.
3. Once this is cooked off, put the curd and stir it well. 

It goes well with Roties and Rice.

Ingredients:

• Cooked Basmati Rice – 1 Cup
• Raw coconut – 1/4 Cup – Grated
• Tadka Seeds – 1 Teaspoon
• Green Chillies – 4 Cut into small lengths.
• Onion – 1/4 – Cut into long lengths.
• Curry Leaves – 1 stem.
• Peanuts – 1/4 Cup
• Salt to taste
• Oil as required
• Hing – 1 pinch.

Method:

1. Take a heavy bottom pan and put the oil and let it heat.
2. Put Tadka seeds, hing , peanuts and curry leaves and let them crackle.
3. Put the onion, green chillies and coconut and saute them for couple of minutes and then add the cooked rice. Mix it well and fry this for couple more minutes on medium heat.
4. Adjust the salt and serve it hot.
5. Any fried curry will go with Rice.

Ingredients:

• Cooked Basmati Rice – 1 Cup
• Raw coconut – 1/4 Cup – Grated
• Tadka Seeds – 1 Teaspoon
• Green Chillies – 4 Cut into small lengths.
• Onion – 1/4 – Cut into long lengths.
• Curry Leaves – 1 stem.
• Peanuts – 1/4 Cup
• Salt to taste
• Oil as required
• Hing – 1 pinch.

Method:

1. Take a heavy bottom pan and put the oil and let it heat.
2. Put Tadka seeds, hing , peanuts and curry leaves and let them crackle.
3. Put the onion, green chillies and coconut and saute them for couple of minutes and then add the cooked rice. Mix it well and fry this for couple more minutes on medium heat.
4. Adjust the salt and serve it hot.
5. Any fried curry will go with Rice.

Ingredients:

• Chicken – 1 lb – cut into medium pieces.
• Raw Mango – 2 small – Cut into small pieces.
• Onion – 1 big – Cut into small pieces.
• Green Chillies – 2 – Cut into small pieces.
• Curry Leaves – 1 Stem
• Ginger-garlic Paste – 2 Teaspoons
• Turmeric – 1/4 Teaspoon
• Red Chillie Powder – 1 Teaspoon
• Tadka Seeds – 1 Teaspoon
• Cilantro – Handful
• Special Masala powder – 1/4 Teaspoon
• Salt – to Taste
• Oil – 4 Tablespoon

Method:

1. In a pressure cooker add 4 tablespoons of oil and let it heat. Now put the Tadka Seeds and let them crackle.
2. Put the curry leaves, onion and green chillies and fry for 5 minutes.
3. Put the ginger-garlic paste and fry this until he raw smell goes off.
4. Add red chillie powder, turmeric, salt and special masala powder. Mix it well and put the chicken pieces and saute it for couple of minutes.
5. Add mango pieces and put 3/4 cup of water and put the lid on and cook this for 3 whistles.
6. Once the pressure is off, garnish it with cilantro.

It goes well with white tice & Roti.

మునక్కాయ పప్పు

Ingredients:

• Toordal(కందిపప్పు) – 1/2 Cup
• Munakkayalu(మునక్కాయలు) – 2 – Cut into 3 inch Pieces.
• Tomato – 2 Cut into medium size pieces.
• Tamarind – Small lemon size
• Tadka Seeds – 1 Teaspoon
• Onion – 1/4 cut  into small pieces.
• Clove Powder – 1/4 Teaspoon
• Ginger-garlic Paste – 1/2 Teaspoon
• Red chillies powder – 1 Teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Salt to taste
• Oil – 2 Tablespoons
• Cilantro – Handful
• Curry Leaves – 1 stem

Method:

1. Wash the toordal and pressure cook in 1 1/2 cup water for 3 whistles and keep it aside.
2. Soak the tamarind and take juice out of it and keep it aside.
3. Take a pan and put 2 Tablespoons of Oil and put the Tadka Seeds and let them Crackle and then put the Curry Leaves, Onion and saute them for couple minutes.
4. Add ginger-garlic paste and fry till the raw smell goes off. Put the red chillies powder, turmeric, salt, clove powder, Munakkayala(drum sticks) pieces, tomato pieces and put 1 cup of water and cook till it looks like gravy curry.
5. Now soften the cooked Dal with a spoon and put this in Munakkaya mix and also put the tamarind juice in it.
6. Mix everything well and cook it on medium heat for couple of minutes.
7. At this point it should look like sambar. If it looks thick, add some water and adjust the salt.
8. Bring this to a boil and then garnish it with Cilantro.

It goes well with white Rice.

Ingredients:

• Vanilla Ice cream – 3 Scoops
• Ripen sweet Mango Pieces – 1/2 Cup
• Curd – 1/4 Cup

Method:

1. Put the ice cream in fridge so that it will become soft.
2. Put the Mango Pieces, Curd and Vanilla Ice Cream in a mixer and grind it till the mango pieces become juice.
3. Pour this in  a  Glass and Enjoy.