{
    "Recipes-app": {
        "category": [
            {
                "Name": "Andhra Pradesh",
                "subcategory": [
                    {
                        "Name": "Hyderabadi Chicken Biryani",
                        "Img" : "hyderabadichickenbiryani.png",
                        "Ingredients": "Ingredients: !  kg Basmati Rice (semi-cooked) ! 1 kg Boneless Meat (washed and chopped into square pieces) ! 500 gm Curd ! 4-6 tsp Ginger-Garlic Paste ! 4-6 Green Chilli ! 2 Big Onions (sliced) !  cup Lime Juice !  tsp Red Chilli Powder ! A pinch of Caraway Seeds (Shahi Zeera) ! 5-6 twigs Coriander Leaves (chopped) ! 5-6 twigs Mint Leaves (chopped) ! 2 pinch Saffron ! 1-2 Cinnamon ! 2-3 pods Cardamom ! 2-3 drops Saffron Color ! 1-2 pods Clove ! 2 cup Oil ! Salt to taste ! 2 tsp Ghee",
                        "Method": "Method ! Smear the pieces of meat with ginger-garlic paste. !	Keep them to marinate for an hour. !	In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. !	Let the onions cool down and crush them. !	Now add crushed fried onion (only three-fourth), curd, red chilli powder cinnamon green chilli paste cardamom, shahi zeera coriander leaves clove saffron water mint leaves and salt to the marinated meat. !	Leave the meat as it is for 1 hour. !	Make the mixture of aromatic water by adding salt (one tsp) cinnamon clove cardamom mint leaves and coriander leaves in a little water. !	Now spread a layer of semi-cooked rice in a heavy bottomed vessel. !	Add saffron color, limejuice ghee and the remaining crushed onions over the layer of rice. !	Spread a layer of marinated meat over this and again spread the remaining semi-cooked rice. !	Now add the aromatic water in a circular motion over the rice layer. !	Now tightly cover the vessel with a lid. Keep it on a low flame. !	Remove the vessel from the flame exactly after 15 minutes. ! Hyderabadi Biryani is ready to eat. Serve hot. "
                    },
                    {
                        "Name": "Hyderabadi Biryani",
                        "Img" : "hyderabadi-biryani.png",
                        "Ingredients": "Ingredients: !  kg Basmati Rice (semi-cooked) ! 1 kg Boneless Meat (washed and chopped into square pieces) ! 500 gm Curd ! 4-6 tsp Ginger-Garlic Paste ! 4-6 Green Chilli ! 2 Big Onions (sliced) !  cup Lime Juice !  tsp Red Chilli Powder ! A pinch of Caraway Seeds (Shahi Zeera) ! 5-6 twigs Coriander Leaves (chopped) ! 5-6 twigs Mint Leaves (chopped) ! 2 pinch Saffron ! 1-2 Cinnamon ! 2-3 pods Cardamom ! 2-3 drops Saffron Color ! 1-2 pods Clove ! 2 cup Oil ! Salt to taste ! 2 tsp Ghee ",
                        "Method": "Method ! Smear the pieces of meat with ginger-garlic paste. !	Keep them to marinate for an hour. !	In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. !	Let the onions cool down and crush them. !	Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. !	Leave the meat as it is for 1 hour. !	Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. !	Now spread a layer of semi-cooked rice in a heavy bottomed vessel. !	Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. !	Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. !	Now add the aromatic water in a circular motion over the rice layer. !	Now tightly cover the vessel with a lid. Keep it on a low flame. !	Remove the vessel from the flame exactly after 15 minutes. !	Hyderabadi Biryani is ready to eat. Serve hot."
                    },
                    {
                        "Name": "Hyderabadi Mutton Biryani",
                        "Img" : "hyderabadimatonbiryani.png",
                        "Ingredients": "Ingredients: ! 1 kg Rice ! 1 kg Mutton ! 10 gm Cardamom ! 10 gm Cinnamon ! 10 gm Cumin Seeds ! 10 gm Cloves ! 40 gm Ginger ! 20 gm Garlic ! 100 gm Green Chilies ! 50 gm fried Onion ! 1 bunch Coriander Leaves ! 1 bunch Pudina Leaves ! 1/4 cup Yogurt ! 1/4 kg Ghee ",
                        "Method": "Method ! Wash mutton and keep it aside in a vessel. !	Grind green chilies, ginger, garlic, cinnamon, cumin seeds, cloves, fried onion, coriander leaves, and pudina leaves together. Add this mixture to the meat. !	Add yogurt and mix the ingredients thoroughly. Leave aside for half an hour. !	Heat the oil which you had used to fry onions in a cooker. !	Add the marinated mutton and cook for 4-5 whistles. Henceforth, lower the flame and cook for 5 minutes. !	Boil 2 liters of water in a vessel and add rice. !	Take out semi-cooked rice from the vessel and spread it on the meat and spices mixture, to form a layer. !	Combine one cup of boiled water with 1/4 kg ghee. Pour over the rice. !	Place a plate on the vessel and seal its edges with kneaded dough. !	Cook for 15 minutes on medium heat. !	Turn off the heat and leave the biryani for 15 minutes, after which it will be ready to be served. "
                    },
                    {
                        "Name": "Mirch Ka Salan",
                        "Img" : "mirchkasalan.png",
                        "Ingredients": "Ingredients: ! 500 g Green Chilies ! 1 large Onion ! 1 large Tomato ! 1/2 tsp Turmeric Powder ! 1 tsp ground Coriander ! 2 tbsp roasted Cumin Seeds ! 2 tbsp roasted Peanut Seeds ! 2 tbsp Coconut (grated) ! 2 Garlic Flakes ! 1 Ginger ! 1/2 cup Tamarind Juice ! 3 cups Oil ! Salt (to taste)",
                        "Method": "Method ! Grind peanuts, cumin seeds, and coconut into a fine powder. !	Chop onions and tomatoes finely. !	Grind garlic and ginger to make a paste. !	Heat the oil and fry chilies and keep it aside. !	Now fry chopped onions for 7-8 minutes and then add tomatoes. Fry for another 4-5 minutes. !	Add ginger garlic paste and fried chillies to the above and fry for 10 minutes. !	Now add roasted peanut and cumin powder. !	Sprinkle tamarind juice and salt. !	Serve with hot rotis."
                    }
                ]
            },
            {
                "Name": "Karnataka",
                "subcategory": [
                    {
  "Name": "Bisi Bele Bhath",
  "Img": "bisibelibath.png",
  "Ingredients": "Ingredients ! 100 gms Rice ! 75 gms Tuar Dal (Arhar Dal) !  cup Frozen Carrots !  cup Frozen Beans !  cup Frozen Potatoes !  cup Frozen Peas ! 1 Tomato ! 2 tsp Oil ! A little pulp of Tamarind (Imli) !  tsp Turmeric Powder (Haldi) !  cup Coconut (desiccated) ! 1 tsp Garlic Paste ! 1 tsp Ginger Paste ! 2 Onions (sliced) ! Salt to taste  Spices ! 6 Curry Leaves ! 1 tsp Mustard Seeds ! 1 tsp Coriander Seeds (Dhania) ! 1 tsp Cumin Seeds (Jeera) ! 3 Dry Red Chilies ! 1 tsp Aniseed/Fennel Seeds (Saunf) ! 1 stick Cinnamon (Dalchini) ! 4 pods Cardamom (Elaichi) ! 6 Cloves (Laung) ! 8 Peppercorns (Kali Mirchi) 	",
  "Method": "Method ! Wash rice and dal separately, and soak them for 10 minutes. !	Put the dal on heat till half cooked. !	Soak the tamarind pulp and keep it aside. !	Roast all the spices. Mix them with coconut, turmeric powder, ginger and garlic paste. ! Now grind the mixture into a thick paste using a little water. Keep this masala aside. !	Heat the oil in a pan. Add mustard seeds and curry leaves to it. !	When the mustard seeds start spluttering add the sliced onions and fry till soft. !	Add tamarind juice and 1 cup of water to the onions. Let the water boil. !	Now add the rice, frozen vegetables, tomatoes, half-cooked tuar daal , masala and salt to the boiling water. Cook it on a low flame till done. !	Garnish Bisi Bele Bhath with coriander leaves. Serve it hot with a dash of pure ghee."
},
                    {
                        "Name": "Mysore Pak",
                        "Img" : "mysore-pak.png",
                        "Ingredients": "Ingredients: ! 2 Cups gram flour ! 2 Cups ghee ! 2 Cups sugar ! 1-1/2 Cups water 	 ",
                        "Method": "Method ! Melt one cup ghee in a pan. ! Add gram flour and fry it over low heat until light brown. ! Take a heavy bottomed sauce pan. ! Add sugar and water. Boil until it becomes sticky syrup. !	Add gram flour and put over medium heat, stir continuously. ! Add the remaining ghee and mix properly. ! When the mixture starts leaving the corners, take it out and spread into a greased tray. !	Cut into squares or triangles with a sharp knife. "
                    }
                ]
            },
            {
                "Name": "Kerala",
                "subcategory": [
                    {
                        "Name": "Avial",
                        "Img" : "avial.png",
                        "Ingredients": "Ingredients: ! 3/4 kg Vegetables (drumsticks, brinjals, yam, string beans, raw banana, ash gourd, ridge gourd) ! 1 tbsp Tamarind paste ! 1/2 tsp Turmeric powder ! 1/2 tsp Red chilli powder ! 6 to 8 Green chillies ! 1 Cup grated coconut ! 2 tbsp Oil ! 5 to 6 Curry leaves 	",
                        "Method": "Method: ! Wash, peel and cube the vegetables. !	Slightly cook drum sticks with salt. !	Grind the coconut to form a fine paste. !	Boil water in a skillet and add cubed vegetables. !	Mix red chilli and turmeric powder with it. !	Cook the vegetables properly. !	Add green chillies, salt, tamarind extract and coconut paste. Stir it. !	Now cook over low heat for about 15 minutes. !	Take a small pan and heat oil. !	Add the curry leaves to it. !	Fry until the leaves change color. !	Now pour over the cooked vegetables."
                    },
                    {
                        "Name": "Aravana Payasam",
                        "Img" : "Aravana-1024x729.png",
                        "Ingredients": "Ingredients : ! 4 cup Jaggery ! 1 tsp Cardamom Powder ! 1 Raisins(Dried Grapes) ! 10 Cashew ! 2 cup(473ml) Rice ! 1 cup (237 ml) Ghee ",
                        "Method": "Method !  Wash rice and fry in ghee. !	Cook the rice by adding water. !	Add 1/2 cup of ghee to the rice and blend it on low flame. !	Put jaggery to the rice and cook for some time. !	Add rest of the ghee slowly on low flame so that rice, ghee, jaggery can mix well. !	Garnish with raisins. Suggestions: Serve hot"
                    }
                ]
            },
            {
                "Name": "TamilNadu",
                "subcategory": [
                    {
                        "Name": "Appam",
                        "Img" : "s1_kerala_appam_01.png",
                        "Ingredients": "Ingredients: ! 1/2 cup Cooked Rice ! 1/2 kg Raw Rice ! 1 Coconut (grated) ! 2-1/2 cup Water ! 3 tsp Sugar ! 1/2 tsp Yeast ! Salt to taste ",
                        "Method": "Method: ! Soak raw rice for about 4 hours and drain. ! Blend with cooked rice and grated coconut in a mixie. !	Mix sugar, yeast and salt in boiled water. Leave it for half an hour. !	Add this mixture to the above grinded mixture. !	Leave the mixture for fermentation for 8 hours. ! Spread this fermented mixture in a non-stick pan. ! Put a lid on the pan and heat it for 2 minutes. !	Appam is ready. Serve it with potato curry."
                    },
                    {
                        "Name": "Dosa",
                        "Img" : "dosa.png",
                        "Ingredients": "Ingredients ! 4 measures of Rice ! 1 measure of Urud Dal ! 2 tsp Methi Seeds (fenugreek seeds) ! Salt to taste ! Oil to fry ",
                        "Method": "Method ! Soak the urud dal and the methi seeds together in a bowl for about 4 hours, with the water fully covering the dal and methi seeds. !	Also soak the rice separately, for about 4 hours. ! Grind the urud dal, methi seed mix to a smooth paste. Add very little water while grinding, or avoid it if possible. !	Grind the rice coarsely and mix the urud dal and methi seed paste with the paste of rice. ! Mix them well and allow fermenting overnight. !	Next morning, stir the batter well and add salt to this batter. Batter should have a pouring consistency, you may add little water if required. ! Heat the griddle and grease it before pouring the dosas. !	Pick up a serving spoon full of batter, pour it at the center of the pan and using spoon, spread the batter quickly. Note that the batter should not touch the edges. !	Now trickle little oil around the edges of the dosa. !	When the edges start browning, flip the dosa with the pancake flipper. !	Let it cook on the same side for around 1 min. ! Then, pick the edges off of one side of the dosa with the flipper and fold it over the other side !	Dosa is ready to serve."
                    },
                    {
                        "Name": "Idli",
                        "Img" : "idli.png",
                        "Ingredients": "Ingredients ! 2 cups Raw Rice ! 1 cup Urad Dal ! Salt to taste ! 1 tbsp Oil for greasing ! Water to mix ! A pinch of Baking Soda ",
                        "Method": "Method ! Soak urad dal and rice separately in water, for about 5 hours. !	After due time, grind the soaked ingredients in a mixer to make a smooth paste. !	Now leave the paste aside, for about 8 hours. !	Afterward add salt and baking soda to the paste. Mix well. !	Pour the mixture gradually into the greased cavities of an Idli Stand. !	Expose Idli Stand to steam for a few minutes in a cooker or closed vessel. !	Then, carefully take out the stand and remove the the idlis, using a spoon. !	Repeat the procedure for the remaining mixture. ! Idlis are ready. Serve them in pairs with coconut chutney and sambhar."
                    },
                    {
                        "Name": "Sambar",
                        "Img" : "sambhar.png",
                        "Ingredients": "Ingredients ! 1 cup Toovar Dal ! 1/ 4 cup Coconut (grated) ! 3 Red chilies ! 1 Green Pepper (cut into pieces) ! 1 Onion (chopped) ! 1 Tomato (chopped) ! 1 tsp Mustard Seeds ! 1 tsp Tamarind Paste ! 1 Pinch hing ! 2 tsp Channa dal ! 3 tsp Dhania seeds ! Pinch of turmeric Powder ! Coriander leaves ! 3 tsp Salt ",
                        "Method": "Method ! Wash toovar dal and boil it with 3 cups of water. !	Fry chana dal, hing, dhania seeds and red chilies for few minutes. ! Add grated coconut and fry again. ! Grind the mixture with sufficient water. !	Heat oil in a frying pan and fry green peppers. ! Boil vegetables, tomatoes, tamarind paste, turmeric and salt in water. !	Add to it the mixture of third step and cook again for 5 minutes. ! Add boiled dal to it and again boil it. ! Meanwhile fry the mustard seeds and onions. !	Add the above contents along with coriander leaves to the mixture and mix well. ! Sambar is ready to serve."
                    },
                    {
                        "Name": "Dal Rasam",
                        "Img" : "Paruppu_Toor_Dal_Rasam_2.png",
                        "Ingredients": "Ingredients ! 1 cup Red Gram ! 1 Tomato (chopped) ! 6 stems Coriander Leaves (chopped) ! Salt (to taste) !  tsp Turmeric Powder ! 1 tsp Rasam Powder ! 1 tbsp Tamarind Extract ! A pinch of Asafetida !  tsp Mustard Seeds ! Few Curry Leaves ! Oil ",
                        "Method": "Method ! Mix tomato, turmeric powder, coriander leaves, and salt in a bowl. Keep aside. !	Cook the dal in a pressure cooker and mash it thoroughly. !	Take rasam powder and tomato mixture in a pan. Add salt and enough water to make a thin mixture. Bring to a boil. !	Stir in tamarind, dal, and water as required. Cook on medium flame until it starts simmering. !	Remove from heat and keep aside. !	Heat some oil in a small saucepan and splutter mustard seeds. !	Add curry ceaves and asafetida. Remove from heat and add to the prepared dal mixture. Cover to retain the aroma. ! Serve hot with rice."
                    }
                ]
            }
        ]
    }
}