Hyderabadi Chicken Dum Biryani

Either mutton or chicken Biryani , hyderabad  is  very famous for  that.  hyderabad biryani is peculiar and splendid in taste.Many people afraid to hear the word 'dum'.They think that process is heavy and experience persons only can do that dum biryani.It is not correct ..This is very easy and every one can prepare this recipe.But  marination will take some more time ...other wise we can prepare this biryani is in quick time...Quality basmati rice and marination  of the chicken pieces are very important to this recipe.

Ingredients

For Chicken marination
Chicken	1/2 kg
cloves	4
green cardomon	2
pepper corn seeds	1/4 spoon
bay leaf	2
star anise	1
shah jeera	1 spoon
cinnamon	1 inch
marati mogga	1
turmeric	pinch
salt	to taste
red chilli powder	1 spoon
ginger garlic paste	2 spoons
green chillies	4
mint leaves	few
coriander leaves	few
oil	1/2 cup
curd	1 cup
coriander seeds powder	1 spoon
cumin seed powder	1/2 spoon
lemon juice	1 spoon

For Rice cooking
Basmati rice	1kg
water	4 liters
salt	to taste
shah jeera	1/2 spoon
bay leaf	2
oil	2 spoons
cinnamon	1 inch
cloves	4

For Dum
Ghee	2 spoons
onion	1
saffron	pinch
hot milk	2 spoon
rose water	1 spoon

Preparation

Chicken pieces should be in medium or big size.leg pieces and medium size breast pieces preferable.
Wash chicken pieces and drain completely.
Wash coriander and mint leaves and cut coriander leaves finely.
Wash green chillies  and cut into medium size pieces. or slit them.
Take a mixie jar and add all garam masala ingredients(cloves,cinnamon,cardomom,shah jeera,bay leaf,anise,marati mogga,pepper seeds) and make a fine powder.
Take a big mixing bowl and add chicken pieces,masala powder,ginger garlic paste,turmeric,sat ,red chilli powder,curd,mint leaves,coriander leaves and green chilli pieces and mix all well.Add cumin powder(optional),coriander seed powder,lemon juice and  oil(1/2 cup) and mix well and take this chicken allow to marinate for over night.So put this bowl in the fridge or marinate atleast for 3 hours for delicious biryani.

Wash rice 2 or 3 times and soak for 1 hour then drain completely.
Cut onion long and thin pieces.
Soak the saffron in hot milk.

Method

1.Take a pan and add some oil for frying onion pieces.
2.When oil is heated add long and thin onion pieces and fry until they become to dark brown colour and remove from the oil.
3.Take a big  vessel and add some water (5 to 6 times more than rice) and put on the flame.
4.When water is started to boil add 2 spoons of oil and salt.
5.Mix the water and taste it when salt is completely dissolved.
6.This water should be little bit salty because  the rice absorb this water at the time of cooking so add enough quantity of salt for that rice.
7.Add cloves,cinnamon stick bay leaf and sha jeera and mix well.
8.Add soaked and drained basmati rice and cook until 70% of rice cooked.
9.When 70% of rice cooked then put off the flame and leave for 3 minutes and  drain the rice.Then rice is cooked nearly 80%.
10.Take a thick bottom vessel or bandi and put on the flame add 2 spoons of oil.
11.When oil is heated add marinated chicken pieces and cook for some time.
12.When water is coming from the chicken  then add 80% cooked rice .
13.Spread this rice like a layer on the chicken pieces.Add fried onion pieces  and ghee over the rice.
14.Add saffron milk and rose water on the rice and put the lid.
15.Cover the lid with chapati dough and seal it for prevent the steam coming out from the vessel.
16.Put the flame in high for 5 minutes then put it low for 10 minutes.
17.Then put a tawa  on the flame and place this chicken dum bandi on it for avoid brown..
10.Cook for another 20 minutes and put off the flame.
19.Do not open the lid immediately after put off the flame.
20.Open it after 5 to 10 minutes.
21.Aromatic flavour comes out and touches our nose first then colourful dish appears to our eyes.
22.Tasty chicken dum biryani is ready to eat and enjoy this dish with raita or any kurma....or sharuva.

Keep in the  mind

Use high quality basmati rice for nice biryani.
Do not cut the chicken pieces small.They will be become small pieces when they cooked with the rice...
Adding cumin powder is optional.
If saffron is not available you can add yellow food colour also.
Cooked basmati rice should be grainy and not mushy...

Easy Mango Ice Recipe

 In this hot summer preparing this type of cool recipes that very much like all of them and feels cool and relax to eat at evening times.Mango is a seasonal fruit that gives lot of health benefits.But some children do not like to eat mango.This recipe is best for that type of children and gets all mango benefits.
If Mango pulp is little bit sour then add some sugar.Mixing with ice cream sourness is decreases and gives delicious taste and every one like to eat....

Ingredients

Butter Scotch Or Vanilla Ice cream .......2 scoopes
Mango pulp                                     .......2 cup

Preparation

We can prepare this recipe in two methods..

1.Take a blender and add  mango pulp and 1/2 spoon sugar(If pulp is sour) and ice cream(vanilla icecream) and blend well . Pour the  mixer in serving cups and Put them in the freezer until they frozen well.

2.Take serving cup and add ice cream.Pour some mango pulp over the ice cream or around of the ice cream. Then put it in the freezer till it become to frozen well.

Keep in the mind

If you want to serve this recipe instantly then ice cream should be frozen well.

Crispy Chicken Pakoda

This is one of the delicious and best  chicken variety recipe.Especially children like to have this one as snacks.It is also take with steamed rice and sambar...Very easy and simple snack.Best one to prepare at evening snacks time...

Ingredients

boneless chicken	200grs
oil	for deep fry
turmeric	1/4 spoon
red chilli powder	1 spoon
salt	to taste
garam masala	1/2 spoon
coriander seed powder	1/2 spoon
curry leaves	few
green chillies	5
ginger garlic paste	1 spoon
corn flour	2 spoons
besan	3 spoons
egg white	1

Preparation

Cut chicken  into 2 inche pieces and wash with plenty of water and drain completely.
Make garam masala powder.
Make coriander seed powder.
Make ginger garlic paste.
Break the egg and separate white yolk.
Wash and cut green chillies into long slit pieces.
Take a big mixing bowl add small chicken pieces,salt,turmeric,red chilli powder,ginger garlic paste,garam masala and coriander seed powder and mix all well.
Then add corn flour and besan and mix all together.
Adding corn flour and besan depends upon the moisture of the batter(chicken pieces).Add egg white(optinal) and mix well and keep to rest and marinate for 30 minutes.

Method

1.Take thick bottom pan and add oil for  deep fry.
2.Add curry leaves when oil is heated.
3.Remove from oil when curry leaves fried .
4.Add long slitted green chillies and fry .
5.Remove them when fried well.
6.Put the flame in  medium  and add chicken pieces into the oil and fry until they become to golden red colour.
7.Stir chicken pieces up and down while frying.
8.Medium flame or low flame is better to fry chicken pieces.It will take 10 to 15 minutes.
9.When chicken pieces fried well remove them from oil and put on paper napkins for absorbing excess of oil.
10.Finallly add fried curry leaves and fried green chillies to chicken pakodies.
11.Have this one with Hot tea or coffee ...Enjoy!

Keep in the mind

Cut chicken pieces into small because small pieces should fry easy and cook correctly.
Do not put the flame high because chicken is raw(not cooked) so we should fry this pieces in low or medium flame for some time.
Fried green chillies do not have spicyness.Children also like to eat.
Fried curry leaves gives restaurant style aroma.. and use for nice display.
Batter should be like tight mixture not watery like onion pakoda batter.

Mango Pickle(Chinna mukkala pachchadi)

This pickle is instant one that can prepare at any time(not only in summer)when  mangoes are available.But it is not preserve for long time like other pickles(mango avakaya).Taste is delicious and take this with white rice adding ghee .....gives splendid taste......

Ingredients

raw mango	1 big size
sesame oil	1/4 kg
mustard seeds	1/2 spoon
fenu greek seeds	1/4 spoon
garlic	3
turmeric	1 spoon
salt	to tastte
red chilli powder	6 spoons

Preparation

Wash mango and clean with cotton cloth and cut into small pieces.
Spread on the cotton cloth and dry for some time.
Roast fenugreek seeds until they become to dark colour and gives good aroma.
Make this roasted fenugreek seeds  into powder.
Make mustard seeds also fine powder.
Remove upper layer of garlic cloves and make a paste .
If you take crystal salt   then make it fine powder.

Method

Take a big mixing bowl and add fenugreek seeds powder,mustard seed powder,garlic paste,salt,turmeric and red chilli powder and mix all well.
Add mango pieces and ,mix well.
Then add oil and mix well.
Taste if salt and spicy is enough or not.
Add some more salt and red chilli powder if necessary(according to your taste).

Keep in the mind

This pickle is not preserve for long time like mango avakaya.
Better  to preserve in the fridge for long last.
Cut mango pieces very small  as do as possible.
Do not roast mustard seeds.
You can add garlic cloves also.
Adding garlic paste also gives good taste.

Brinjal Tomato Chutney

 

This is one of the traditional and andhra style recipe and make this chutney using mortar instead of mixie gives different and delicious taste.Eating this chutney with rice (adding ghee) is very good combination ....this one is enough to finish our  meal ..no need to any other curries...

 Ingredients

Green chillies	100 grs
brinjal	5
tomato	2
oil	3 spoon
cumin seeds	1/4 spoon
garlic cloves	10
salt	to taste
tamarind	3 flakes
mustard seeds	1/4 spoon
urad dal	1/4 spoon
chanda dal	1/4 spoon
curry leaves	few

Preparation

Wash brinjal,tomatoes and green chillies .
Cut green chillies into two pieces.
Cut brinjal and tomatoes into pieces.
Remove upper layer of garlic cloves.
Wash and chop coriander leaves finely.

Method

1.Take a pan and add oil when pan is heated.
2.Add green chilli pieces when oil is heated.fry for 2 minutes.
3.Remove green chili pieces from the oil and add brinjal and tomato pieces and cook until they become tender.
4.Add tamarind  when water is coming from the vegetables.
5.Cook until  3/4 of water is evaporated .Put off the flame.
6.Take a mixie jar and add  fried green chilli pieces,tamarind,cumin seeds and salt and blend it well.
7.Then add cooked brinjal and tomato pieces and make a coarse paste.
7.Taste it if salt is enough or not.
8.Add some more salt if it required.
9.Take a pan and put on the flame.
10.Add 1/ 2spoon of oil and mustard seeds when oil is heated well.
11.fry mustard seeds when they started to splutter.
12.Then add urad dal or chana dal  and fry until they become to golden colour.
13.Then add curry leaves and finely chopped coriander leaves and put off the  flame.
14.Add this seasonings to brinjal tomato chutney and mix well.
15.Take this chutney with hot white rice and adding ghee.....

Keep in the mind

we can use  dry chillies instead of green chillies.
brinjal quantity should be more than tomatoes.
With out tomatoes  we can prepare this brinjal chutney also.
Adding garlic and cumin seeds increases the taste of the chutney.

South Indian Style Mutton Biryani

 Most of the people like to eat rice items especially biryani recipes.Now a days many like to prefer biryanies in any occasion.Plain biryani recipe  taste is normal if you compare with mutton or chicken  biryani... because  of rice is cooking with mutton that gives nice smell and tasty to the rice.

Many people think that preparing biryani is very difficult and only experienced persons should do it.That is not correct.This is very simple and easy preparation of  mutton biryani.Very famous in south india especially in andhra....

Ingredients

Mutton	1 kg
Basmati rice	1 kg
oil	5 spoons
ghee	5 spoons
cloves	8
elaichi	2
cinnamon	1 inch stick
star anise	1
mace	1
bay leaf	3
waillong	2
onion	2
green chilles	5
ginger garlic paste	2 spoons
tomato	1
salt	to taste
For Mutton Marination
salt	to taste or 1 spoon
red chill powder	1/2 spoon
turmeric	1/4 spoon
ginger garlic paste	2 spoons
creamy curd	1 cup
garam masala	1 spoons
mint leaves	few
coriander leaves	few
lemon juice	2 spoons

Preparation

Wash basmati rice with water and soak in the water for 30 minutes.
Wash the mutton pieces with plenty of water and drain completely.
Wash coriander leaves and mint leaves.Cut coriander leaves into small pieces.
Take a big mixing bowl.Add all marination masalas and mix all well.Apply all masala to mutton pieces and put on the  lid and marinate for 45  minutes (at least).
Soak bay leaves in the water.
Make ginger garlic paste.
Make garam masala powder.
Wash the onion and green chillies and cut into long sliced pieces.

Method

1.Take a big thickened bottom vessel and put on the flame.
2.Add oil when vessel is heated.
3.Add ghee when oil is heated.
4.Add cloves,elachi,cinnamon,star anise,mace  and waillong.Fry for 2 minutes.Add soaked bay leaves.and stir .
5.Add long sliced onion pieces and green chillies and fry till onions become to transparent.
6.Add ginger garlic paste and fry till raw smell  from the paste gone out.
7.Then add tomato pieces and cook for 2 minutes.
8.Add marinated mutton pieces with  masala and mix all well.Cook for 30 to 40 minutes in  low flame and cover  with the lid.
9.When mutton pieces cooked well add water (1 and 1/2 liter water per 1 kg rice).Add salt and stir it.
10.When salt is completely dissolved in the water then taste the water .
11.Water should be salty that means salt is enough for that rice.
12.Water is not salty then add some more salt and stir well.cover the lid.
13.When water is starting to boil add soaked basmathi rice(completely drained).and mix well.Cover with lid.
14.Cook till basmati rice cooked well.
15.Finally add finely chopped coriander leaves and put off the flame.
Serve this Mutton biryani with chicken kurma.....Enjoy!..... 

Keep in the mind

Soaked bay leaf gives good aroma to the recipe.
Adding ghee is optional.
Mutton should be cut into medium size or big size pieces.Do not cut into small pieces like curry.
Adding tomato also optional.
Curd should be add.Creamy curd is preferable.

Paneer Butter Masala Recipe

This is very famous gravy recipes with the combination of  roti and parotha .North indians and roti taking lovers should like to eat this spicy  recipe.Best combination  with to eat chapathies.....

Ingredients

oil	2 spoons
butter	3 spoons
onion	1
green chillies	4
ginger garlic paste	1 spoon
tomatoes	1/4 kg
turmeric	pinch
salt	to taste
red chill  powder	1 spoon
paneer	1/4 kg
coriander leaves	few
mint leaves	few
For Masala
cloves	3
elachi	1
cinnamon	inch piece
coriander seeds	1/2 spoon
poppy seeds	1 spoon
cashew nuts	2 spoons
fresh cream	2 spoons

Preparation

Cut paneer into inch size pieces.
Wash vegetables .
Cut onions into long size pieces.Split green chillies into two  long pieces.
Cut tomato  into big size pieces and add in the mixie jar and make the juice.
Chop the coriander leaves.
Take a mixie jar and add all masala ingredients and make fine powder.Add some water and grind again and make a fine paste.

Method

1.Take a thick bottom vessel and put on the flame.
2.Add oil and ghee when vessel or pan is heated.
3.Add onion pieces and green chilli pieces and fry till onions become to transperent.
4.Then add ginger garlic paste and fry for 30 seconds or raw smell from the paste gone out.
5.Then add mint leaves(optional) and fry for 1 minute.
6.Add tomato  juice.Add salt,turmeric,red chilli powder and mix well and cook till tomato juice become to thick.
7.Take a another pan and put on the flame and add some oil for to fry paneer pieces.
8.Add panner pieces when oil is heated.
9.It will take 2 to 3 minutes to fry paneer pieces.
10.Add this semi fried panner pieces to tomato curry.
11.Add  fresh cream and finely chopped coriander pieces and put off the flame.
12.Enjoy to eat with roti....non ....parotha.....

Keep in the mind

Adding ghee and mint leaves are optional
2.Add fresh cream for good taste.After adding the cream put off the flame.
3.Add finely chopped tomato pieces if you donot  like to add tomato juice.
4.For eating with roties better to tomato juice....

Egg Fried Rice Preparation(quick n easy way)

This is one of the children favourite recipe.I am preparing this recipe very easy and quick way to prepare with in few minutes with very few ingredients.If you have enough time to prepare this recipe  you can add carrot,capsicum,green peas and finely chopped garlic in the place of ginger garlic paste.

Ingredients

eggs	3
Basmati Rice	1 glass 200mg
oil	2 spoons
ghee	1 spoon
ginger garlic paste	1/2 spoon
tomato	1
onion	1
green chillies	3
spring onions	few
salt	to taste
vinegar	1/2 spoon
pepper powder	2 pinches

Preparation

Wash onion,green chillies and tomato and cut into small pieces.
Wash the rice and add 2 glasses of water (double quantity of the rice) and cook and keep to cool.

Method

1.Take a pan,put on the flame.
2.when pan is heated add oil and ghee.
3.When oil is heated add finely chopped onion and green chilli pieces.
4.Fry until onion pieces become to light golden color then add ginger garlic paste and fry for 30 seconds.
5.Add tomato pieces and cook until tomato pieces become to soft.
6.Take a bowl and collect egg yolks and beat well.Add pinch of salt and pepper powder.
7.Add this beaten egg yolks and cook well.
8.When egg yolks fried well then add cooked rice.
9.Add vinegar,salt and pepper powder and mix all well.
10.Keep to cook for 2  minutes.
11.Finely  add chopped spring onions .
12.Taste the rice if salt is enough or not.
13.Add salt and pepper powder according to your taste.
Enjoy..! eating this hot egg fried rice with tomato sauce.....

Keep in the mind

Adding ghee is optional.
If basmati rice is not available do with ordinary white rice also.
Leftover rice also use be used for this recipe.

Non Veg Recipes

• Dry Chilli Chicken Recipe
• Dry Chicken 65 Recipe
• South indian style Mutton Biryani
• Keema Vada
• Keema curry
• Mutton soup Preparation
• South indian Spicy Mutton  recipe
• Dosakaya Mutton Curry
• Gongura Mutton Gravy Curry
• Natukodi Kurma
• Fish gravy curry
• Fish fry
• Chicken Fry
• Chicken Curry with Coconut milk
• Prawns Curry
• Prawns Shallow fry
• Egg Fried rice
• Egg pulusu
• Egg porutu

Andhra style Prawns shallow Fry

Most of the people who loves non veg recipes would like to eat prawns varieties. Because of health conscious many people avoiding to take  oily food.This fry is shalow fry not deep fry.Preparation also very easy.Children likes to eat this fry as snack variety.

Ingredients

prawns	1/2 kg
onion	1
green chillies	4
ginger garlic paste	1 spoon
salt	to taste
red chilli powder	1 spoon
turmeric	1/4 spoon
coriander powder	1/2 spoon
garam masala	1/2 spoon
coriander leaves	few
oil	4 spoons
curry  leaves	few

Preparation

Wash onions ,green chillies,curry leaves and coriander leaves.
Chopped coriander leaves and keep aside.
Cut onions and green chillies into small pieces.
Make ginger garlic paste.
Make garam masala and coriander powder. Take a bowl and add 2 spoons of crystal salt, 1 spoon of turmeric and prawns .
Mix all well for removing smell from the prawns.
Then wash this prawns 3 to 4 times with water and after that drain  the water completely.

Method

Take a vessel add cleaned prawns,turmeric,salt,red chilli powder and ginger garlic paste and mix all well.
Put this vessel on the flame.flame should be in sim.
No need to add water.
After some time water is coming from the prawns.cook until water completely evaporated.Put off the flame.

Take a pan and put on the flame.
Add oil when pan is heated.
When oil is heated add curry leaves.fry for  nearly 30 seconds.Remove from oil and keep on a plate.
Add onions and green chilli pieces and fry until onions become to light golden colour.
Then add cooked prawns and add coriander powder and garam masala and mix well and  fry for 5 minutes.
Taste the fry if salt and spicyness enough or not.
If not ,add some more salt and garam masala and finally add  finely chopped coriander leaves(option).
Add  fried curry leaves and put off the flame.
prawns shalow fry is ready to eat .....Enjoy!

Keep in the mind

When cooking the prawns or any non veg varities do not put the flame high.Cook in low flame is best for health.
Adding fried cashew nuts also increases the taste of the fry.

Vegetarian Recipes

• Methi flavour mixied Veg recipe
• Kadhi Pakoda Recipe 
• Malai Paneer Kofta recipe
• Creamy  Mushroom Soup
• Udipi Style White Cabbage Curry
• Vadiyala Kura With Creamy Milk
• Cauliflower Tomato Spicy Recipe
• Mixed Veg Recipe
• Potato Brinjal Curry
• Tomato Brinjal Curry
• Plantain Milk Curry
• Mushroom Gravy Curry
• Tomato Drumstick Curry
• Pumpkin Recipe
• Tomato Potato Recipe
• Ridge gourd Chana dal curry
• Cucumber Drumstick curry
• Yam Fry
• Potato Kurma

Pandu merapakaya Pickle(Red chilli Pickle)

This is andhra special pickle and traditional one also.We can prepare different pickles using this pandu mirapakaya pachchadi.Adding ginger  and jaggery to this pickle that is called ginger red chilli pickle(allam pandu mirapakaya pachchadi)gives nice taste eating with idly and dosa.Adding gongura to this pickle that is called gongura pandu mirapakaya pachchadi..that one also very delicious.For instent chutney at break fast time we can add creamy curd to this pickle that is nice combination for idly and dosa and children also enjoy to eat this spicyless chutney.

Ingredients

pandu mirapakayalu	1 kg
crystal salt	200grs(as per your taste)
tamarind	150 grs
turmeric	5 spoons
mustard seeds	2 spoons
fenu greek seeds	1 spoon
garlic	100 grs
oil	5oogrs
mustard seeds	1 spoon
urad dal	1/2 spoon
chana dal	1/2 spoon
curry leaves	few
dry chillies	5
asafoetida	1/2 spoon

Preparation

Remove all red chillies stems and wipe the chillies with wet(not too wet) cloth and spread them on cotton cloth and  dry for some times(3 to 4 hours).
After that

Take a  mixie jar and add some red chillies , 1/2 spoon turmeric powder and 2 spoons of crystal salt.

Make them coarse paste(do not add water).

Do remaining red chillies like this coarse paste.

Take a dried container and add tamarind on the bottom of the container.
Spread this red chilli coarse paste over the tamarind and put the  lid tightly and keep it for 2 days.

The 3 rd day we have to make this coarse paste into smooth paste using grinder or mixie adding some powders.
On the 3rd day

Take a pan and put on the flame and when pan is totally dried then add fenu greek seeds and roast it until they become dark color and gives nice aroma.put off the flame.Add in a mixie jar and  make a fine powder.

Take mustard seeds  and make a fine powder. Do not roast mustard seeds.
Remove upper layer of garlic cloves(skin).
Kept the tamarind in a plate which is soaked in coarse red chilli paste for 3 days.
Add some coarse paste of red chillies, some flakes of soaked tamarind,1/2 spoon mustard seed powder,1/2 spoon fenugreek powder,some garlic cloves and some salt and make a fine paste using grinder or mixie.
Do  remaining coarse red chilli paste into smooth paste adding mustard powder,fenu greek powder and garlic cloves.
Take a big mixing bowl and add finely pasted red chilli paste(pandu mirapakaya  paste) and mix with dry hands or using spatula(dry).
Taste the pickle if salt is enough or not.
If not, make crystal salt into power and add some more salt as per your taste.

Method

Take a pan and put on the flame.

Add oil when pan is heated.

Add mustard seeds and fry until they become to splutter then add dry chillies,urad dal and chana dal and fry until dals become to golden colour .

Add curry leaves and asafoetida and put off the flame.

Keep to cool on room temperature.

Add this seasonings to red chilli pickle and mix all very well.

Store in dry container or any air tight jar.

Keep in the mind

do not dry red chillies on the sun shade.
Do not roast mustard seeds like fenugreek seeds.
Use only  dried container and spoons.
Hands should be dried.
Wet hands and utensil will spoil the pickle.
Do not add hot seasoning to pickle that may be change the colour of the pickle.
Adding asafoetida gives nice aroma and good taste to the pickle....

Grading the Best Pearl

Before  buying the quality pearls you should better to  have some knowledge about them.

 we know Pearls are natural and artificial gem stones.

Natural pearls are very rarely available and more valuable also. Now a days we get only Artificial pearls.Those are two types.

 1.Salt water pearls

2.Fresh water pearls

salt water pearls are costly than fresh water pearls because we get nearly 40 pearls in one harvest season from fresh water but in salt water we get 1 or 2 pearls only.so salt water pearls are very costly one.south sea pearls belongs to salt water pearls.

we  should  observe some factors when we buy the pearl.

1.size:6 mm to nearly 20 mm size pearls are available in the market.cost will increase with the size of the pearl.

2.color: pink color pearls are most  costly than other colors.price decreasing order.....

  pink>white>light cream>cream>dark grey.

3.shape: round shape pearls are costly.

4.lustre: shine and glow of a pearl is called lustre.  good lustre qualities  are strong light reflection and contrast between dark and light areas of the pearl. 

5.surface:pearl surface should be clean,shiny and smooth.Mirror like surface of the pearls is high quality one.

So remember... when you buy the pearls observe its lustre,surface,shape.Buy your wishing size and color...

Festival Recipes

• Chalimidi
• Panakam
• Kobbari talimpu annam
• Chana dal Purnalu
• Garelu(vada)
• Ravva Kesari
• Besan Laddu
• Goduma ravva halwa(Annavaram Prasadam)
• Sweet Pongal
• Paravannam
• Semya Payasam
• Daddojanam(curd rice)
• Halwa puri
• Ravva laddu
• Sweet Chana dal Kudumulu
• Undrallu
• Pulihora
• Miryal Pongal
• Lemon rice
• Palatalikalu

Indo Chinese Dishes

• Vegetable Spring Rolls
• Veg fried rice
• Sweet Corn Soup
• Baby corn Machuria
• Restaurant style veg Manchuria
• Dry Chicken 65 Recipe
• Egg Fried Rice

Sweet Corn Soup

We can make this soup with ordinary corn or sweet corn..There is no difference in the taste.Available corn in the market,you can use it.This is very easy and tasty soup recipe..one of the indo chinese well known recipe also....

Ingredients

sweet corn	Medium size corn cob
garlic	2 cloves
butter	1 spoon
onion	1 small size
pepper powder	1/2 spoon or as per your taste
salt	to taste
corn flour	1/4 spoon

Preparation

Take a vessel and add corn cob and some water and boil .
Scrape the corn kernels in the cob.
Take a mixie jar and add 3/4 of corn kernels and some water and make a fine paste.
Remaining 1/4 of kernels  keep aside.
Wash onion or spring onions and cut into very small size pieces.
Make black pepper powder
Remove upper layer of the garlic cloves and cut into very small size pieces or crush them.
Add corn flour in a bowl and add 1/4 cup of water and make corn starch.

Method

1.Take a pan and put on the flame.
2.Add butter when pan is heated.
3.Add crushed garlic pieces and stir it.
4.Add onion pieces or spring onions and fry until onion pieces become to transparent.
5.Add remaining corn kernels and stir.
6.Add corn kernels paste and 2 cups of water or veg stock and allow to boil.
7.When soup is starting to boil add pepper powder and salt and stir well.
8.Add corn starch and cook till corn starch cook well.
9.serve hot and garnish with finely chopped coriander leaves.....

Keep in the mind

Add either  butter or oil that is your wish.
Use spring onions in the place of onion.(if you have)
If you have veg stock at home you can use it.Other wise use water .
Add salt and pepper powder as per taste...

Beverages

• Lemon squash
• Tasty Banana Milkshake
• Quick Mango Ice Recipe
• Fresh Water Melon Juice
• Healthy Drink
• Dry Fruit Chocolate Juice
• Cold Bru Coffee drink

Instant Glowing Skin Face Pack

This is very helpful  facemask  and very easy to make when you are going out for parties.
 This mask is Chemical free and gives instant glowing look and lift up  your face with in 30 minutes.
Only few ingredients are need for to make this face mask.This mask also called bleaching face pack.

Milk   ..............................6 spoons
Multani mitti ...................6 spoons
Honey...............................1 spoon
Cinnamon powder............pinch
Sandal wood powder........1 spoon
Rose water........................1 spoon
Baking soda ..................... pinch

Making the pack

Take a big mixing bowl.Add multani mitti ,cinnamon powder,baking soda and sandal wood powder.Mix all well.
Add honey and rose water.
Add milk little by little and mix with spoon and make a  fine paste.

Using the pack

Apply this pack on the face  and leave for 15 to 20 minutes.
When it dried remove the pack and wash the face with warm water.

Benefits of ingredients

These ingredients helpful in removing scars,blemishes ,black spots and pimples on the face and gives birth color.