Items Required:

Chicken: 500gms
Dry grapes: 50gms
Ghee: 50gms
Curd: 3 cups
Kesari: ¼ tea spoon
Onion: 3
Eggs: 4
Rice: 500gms

Items Required for masala:

Onion: 3
Garlic: 5 petals
Japatre: 1 piece
Gasagase: 1 spoon
Dalchinni: ¼ spoon
Garlic petals: 4
Ginger: 1 piece
Coriander leaf: ½ bundle
Cardamom: 3
Green chili: 5
Pudeena: ½ bundle
Salt for taste

Preparation Method:

Clean rice in a vessel-keep water to cook rice. Put small quantity of rice and spread and put pieces of chicken on it. Put ghee on it, put kesari in water, put some hot milk, turn it, sprinkle water, fill the mixture in the rice vessel, and close the mouth of the vessel, grind all the mixture, put in curd, and keep the mutton in water, after two hours, put the roasted onion pieces, and keep on the hearth, cook it, and in the centre of cooked rice, put the mixture, and cook the eggs, remove the husk of the eggs, and make small pieces, and mix dry grapes, almond pieces, roasted in ghee with eggs with eggs, and put in to biriyani and mix.

Items Required:

Mutton: ½ kg
Chili powder: ½ kg
Green chili: 5
Potato: ¼ kg
Turmeric: 1 spoon
Oil: 50gms
Garlic: 5 petals
Onion: 1/2kg
Ginger: 1 piece
Vinegar: 1 spoon
Salt for taste

Preparation Method :

Remove the husk of the garlic and cut into pieces. Grind green chili, ginger, turmeric powder, chili powder, vinegar. Remove the husk of onion, clean the mutton in water, and make small pieces, and again clean it in pure water, and boil it, put oil in a vessel, and keep on the hearth, put onion, and roast it, boil the potato, remove the outer husk of the potato, and make pieces, and cook, with the cooked mutton. Mix masala mixture with water, and turn it, when you learn that it is cooked, mix salt, and keep the vessel down, and when the mixture is hot, put it a plate, and consume, and then taste.

Items Required:

Mutton: 500gms
Pudeena: 4 petal
Turmeric powder: ½ spoon
Ghee: 100gms
Onion: 3
Menthya leaf: 100gms
Lemon: 1
Garlic: 4
Rice: ¼ kg
Green chili: 6
Bengalgram powder: 100gms
Pepper: 1 spoon
Egg: 4
Palav leaf: 50gms
Dry grapes: 100gms
Salt for taste

Preparation Method:

Clean mutton well, and cut into pieces, boil it till becomes nice, then keep it down. Clean the rice in water, and cook it. Put Bengal gram in water, let it be for some time in water. Grind it, and mix Bengal gram powder, cheese, mutton, salt, turmeric, lemon juice, chili powder, cut pieces of menthya leaf, phalak leaf, and grind well,-put 2 eggs to that mixture. Cook the other two eggs and keep it. Remove the husk of eggs and make pieces. Removing the husk of onion and cut it, hit pudeena leaf, then put ghee in a vessel, and pudeena and onion to be roasted, put two cups water, and heat in mild flame, mix dry grapes with cooked egg. Grinded mixture to be used as small balls, and make it like vade, put one spoon mixture of grapes and egg in the centre of the vade, and put the small balls in water, roasted pudina and onion, cook for 20 minutes, and keep it aside, till all the water is evaporated.

Items Required:

Mutton: 500gms
Ginger: 1 bit
Egg: 3
Garlic: 4 petals

Items for Masala:

Grated coconut: ½ cup
Ginger: 1 piece
Lemon: ½ piece
Coriander leaf: 1 bundle
Coriander: 1 spoon
Garlic petals: 4
Salt for taste

Preparation Method:

Clean the mutton and make small pieces. Again clean it. Grind well all the masala things, nicely. Mix ginger, garlic, to mutton-put salt, and cook, after it is cooked, put ghee, then put grinded masala, roasted, put cooked mutton, in mild fire, for five minutes. Then put broken eggs and cream, after the other eggs become solid, keep out, even when it is hot give it for eating.

Items Required:

Prawn: 250gms
Vermicelli: 50gms
Onion: 3
Seed pepper: 1 spoon
Oil: 100 gms
Eggs: 2
Bengal gram powder: 60gms
Garlic: 6
Lemon: 1
Green chili: 4
Salt (according to taste)

Preparation Method:

Cut lemon, collect the lemon juice in a cup. Then separate prawn, clean well, and put lemon juice on it, and mix it, cut green chili, garlic, onion, coriander leaves into small pieces. Make powder of the pepper, break the egg and put it in a cup with wide, mouth, then hit the egg from the spoon. Then add Bengal gram powder. Put salt, mix well, mix green chili, onion, garlic, coriander leaf to prawn, smear with lemon juice. Put a pan on the hearth, put oil I in the pan, after the prawn is heated put prawn clipping in the Bengal gram powder, waving once on vermicelli in the oil, and when it turns to brown shade give to eat, it will be nice to eat.