DRUMSTICKS AND PRAWNS CURRY

DRUMSTICKS AND PRAWNS CURRY

Ingredients:
Drumsticks-2
Prawns-1/2 lb
Oil-2 tablespoons
Onion(chopped)-2
Green chilies-2
Ginger garlic paste-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Turmeric powder-1/2 teaspoon
Chili powder-1 tablespoon
Salt-as per taste
Garam masala-1 teaspoon
Curry leaves
Coriander leaves- for garnish

Preparation:
  Add oil in a pan,add chopped onions,green chilies,curry leaves,drumstick pieces  and fry them till oil comes out. Add ginger garlic paste,coriander powder, cumin powder,turmeric and fry them for 5 mins.
   Now add chili powder,salt, prawns and fry them for 2 mins. Add water(1 cup) close the lid and cook until oil oozes out. Sprinkle garam masala powder and garnish with coriander leaves.

Enjoy cooking

CHIKKUDUKAYA CURRY

CHIKKUDUKAYA CURRY

Ingredients:
Chikkudukayalu-1 lb
Onion(chopped)-1
Oil-1 tablespoon
Chili powder-1 teaspoon
Turmeric-1/2 teaspoon
Salt-as per taste
Milk-1 cup
Curry leaves

Preparation:
 Add oil in a pan, add chopped onion and curry leaves fry until oil comes out. Add chili powder,salt,turmeric,chikkudukayalu pieces.close the lid cook for 10 mins.
  Now add milk and cook until oil oozes out.

Enjoy cooking

GOBI 65

GOBI 65

Ingredients:
Cauliflower(pieces)-1
Maida(all purpose flour)-1 cup
Corn flour-1 tablespoon
Green chilies-2
Ginger garlic paste-1 teaspoon
Coriander powder-1/2 teaspoon
Chili powder-1/2 tablespoon
Salt-as per taste
Oil-for deep fry
Garam masala powder -1/2 teaspoon
Baking powder-1 teaspoon
Curry leaves
Food colour-optional

Preparation:
In a bowl add maida,corn flour, baking powder,salt,chili powder,coriander powder,garam masala powder,water(1/2 cup)and mix it in to a paste.
Now add cauliflower pieces,curry leaves and green chilies in to the above mixture.
Add oil in a pan and deep fry the cauliflower pieces.

Enjoy cooking

MUSHROOM CURRY

MUSHROOM CURRY 

Ingredients:
Mushrooms-2 lb
Onion(chopped)-1
Oil-2 tablespoons
Ginger garlic paste-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Turmeric-1/2 teaspoon
Chili powder-1 tablespoon
Salt-as per taste
Cashew nuts paste-1 tablespoon
Garam masala-1 teaspoon
Coriander leaves-for garnish

Preparation:
Add oil in a pan, add chopped onion and fry until oil comes out. Add ginger garlic paste, coriander powder, cumin powder,turmeric and fry for 2 mins.
Now add chili powder, salt, cashew nuts paste and fry for another 2 mins. Add mushroom slices,close the lid and cook for 5 mins.Then add water(1 cup) and cook until oil oozes out.sprinkle garam masala and garnish with coriander leaves.

Enjoy cooking

MIXED PULAO(NON-VEG)

MIXED PULAO(NON-VEG)

Ingredients:
Chicken (boneless)-1/4 kg
Prawns-1/4 kg
Mutton(boneless)-1/4 kg
Ginger garlic paste-2 tablespoons
Coriander powder-2 tablespoons
Cumin powder-1 tablespoon
Chili powder-1 tablespoon
Turmeric powder-1/2 teaspoon
Salt-as per taste  

Basmati rice-4 cups
Onion (slices)-1
Green chilies-4
Oil-3 tablespoons
Cloves-8
Cardamom -2
Cinnamon stick-4(1 inch)
Mace/javithri-1
Star anise-3
Bay leaves-2
Cashews-10
Green peas-1/4 cup
Coriander leaves- for garnish
Mint leaves- for garnish

Pulao masala:grind this into powder
Cloves-4
Cinnamon stick-2
Star anise-2

Mace/javithri-1

Preparation:
Cook prawns,mutton,chicken in a pan by adding turmeric,1 tablespoon of ginger garlic paste,coriander powder,cumin powder,chili powder, and salt.let it cool.
In a pressure cooker add oil then fry all spices, cashews,onions and green chilies.Now add ginger garlic paste fry them for 2 mins.
Add green peas, prawns,chicken and mutton fry them for 5 mins. Now add water(6 cups),salt,basmati rice,mint leaves,coriander leaves and pulao masala powder.close the lid and cook for 2 whistles.switch off the flame.serve hot with raita

Enjoy cooking

                                                                                                                                                                                        

                                                                                                                                       

BRINJAL AND CHANA DAL CURRY

BRINJAL AND CHANA DAL CURRY

Ingredients:
Brinjal(eggplant)-1 lb
Chana dal(soaked)-1 cup
Onion(chopped)-1
Chili powder-1 tablespoon
Turmeric powder-1/2 teaspoon
Salt-as per taste
Oil-2 tablespoons
Ginger garlic paste-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Garam masala-1 teaspoon
Curry leaves
Coriander leaves-for garnish

Preparation:
Add oil in a pressure cooker,fry onions,ginger garlic paste, coriander powder, cumin powder,turmeric and curry leaves.
Add chili powder, brinjal pieces chana dal and cook for 5 mins. Now add water(1 1/2 cup) and let it cook for 2 whistles.open the lid after the pressure went out and add salt and cook until water evaporates. Sprinkle garam masala powder and garnish with coriander leaves.

Enjoy cooking

CHICKEN MAJJIGA PULUSU

CHICKEN MAJJIGA PULUSU 

Ingredients:
Chicken-1 lb
Oil-2 tablespoons 
Onion(slices)-1(small)
Green chilies-2
Ginger garlic paste-1 teaspoon
Coriander powder-1/2 teaspoon
Cumin powder-1/4 teaspoon
Turmeric powder-1/2 teaspoon
Chili powder-1 teaspoon
Salt-as per taste
Curd-1 cup
Besan-1 teaspoon
Cumin seeds-1/2 teaspoon
Mustard seeds-1/2 teaspoon
Red chilies-2
Curry leaves

Preparation:
In a pan add chicken,ginger garlic paste,coriander powder,cumin powder,salt,chili powder,water(1/2 )cup and close the lid and cook until water evaporates.
In a bowl add besan and water(1 cup) mix it well.now add curd,little salt and mix it.
Add oil in another pan,fry onion slices,turmeric and green chilies for 2 mins. Add curd mixture and let it boil for 2 mins. Now add cooked chicken pieces and cook for 5 mins. Finally add tempering.

Enjoy cooking

BADUSHA

BADUSHA

Ingredients:

Maida(all purpose flour)-3 cups
Butter-2 tablespoons
Oil- for deep frying
Baking powder-1 teaspoon
Curd-2 tablespoons
Sugar-2 cups

Preparation:
In a bowl add maida,baking powder,butter,curd and water (1 1/2 cup) mix it in to a tight dough.make lemon size balls press it with finger.
Add oil in a pan, fry the balls in low flame until light golden colour.
Mean while in another pan make sugar syrup by adding water(1cup) to sugar until string consistency. Add cardamom powder.
Dip fried badusha in sugar syrup for 1 min.

Enjoy cooking

POMFRET (CHANDUVA) FRY

POMFRET FRY
Ingredients:
Pomfret fish-2
Oil-3 tablespoons
Ginger garlic paste-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Turmeric powder-1/2 teaspoon
Chili powder-1 tablespoon
Salt - as per taste
Corn flour-2 tablespoons
Pepper powder-1 tablespoon
Garam masala powder-1 teaspoon
Lemon juice-2 tablespoons

Preparation:
Marinate fish with all the ingredients above except oil for 1 hour.
Add oil in a pan,fry marinated fish for 5 mins on each side by closing the lid.
Tastes good with sambar or rasam.

Enjoy cooking

EGG AND PRAWNS CURRY

EGG AND PRAWNS CURRY

Ingredients:
Egg(boiled)-4
Prawns-1 lb
Onions(chopped)-2
Green chilies-2
Ginger garlic paste-1 tablespoon

poppy seeds paste(gasagasalu)-1 tablespoon

Oil-2 tablespoons
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Chili powder-1 tablespoon
Turmeric powder-1/2 teaspoon
Salt-as per taste
Garam masala-1 teaspoon
Curry leaves
Coriander leaves-for garnish

Preparation:
Add oil in a pan,fry onions,curry leaves and green chilies till oil comes out.add ginger garlic paste, coriander powder, cumin powder,turmeric,poppy seeds paste and fry for 5 mins.
Add chili powder,salt and prawns fry for 2 mins.Now add boiled eggs and water(1 cup).close the lid and cook until oil oozes out. Sprinkle garam masala powder and garnish with coriander leaves.

Enjoy cooking

METHI CHICKEN

METHI CHICKEN

Ingredients:
Chicken-2 lb
Methi leaves-1 bunch(big)
Onion(chopped)-2
Green chilies-2
Ginger garlic paste-2 tablespoons
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Turmeric powder-1/2 teaspoon
Chili powder-1 tablespoon
Salt-as per taste
Oil-2 tablespoons
Garam masala-1 teaspoon
Coriander leaves- for garnish

Preparation:
Marinate chicken with ginger garlic paste, coriander powder, cumin powder,chili powder,turmeric and salt for 10 mins.
Add oil in a pan,add chopped onions and green chilies fry them until oil comes out.add methi leaves and marinated chicken close the lid and cook for 10 mins. Add water(1 cup) and cook until oil oozes out.sprinkle garam masala and garnish with coriander leaves.

Enjoy cooking

BATANI MASALA

BATANI MASALA
Ingredients:
Batani(peas)-1 cup(soaked)
Tomato-1
Potato(boiled)-1
Oil-1 tablespoon
Salt-as per taste
Chili powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Coriander powder-1 tablespoon
Cumin powder-1/4 teaspoon
Onion(chopped)-1
Lemon-1
Chat masala-1 tablespoon
Coriander leaves-for garnish
Karam pusa- for garnish

Preparation:
Cook batani in a pressure cooker by adding 1 cup of water for 1 whistle.
Add oil in a pan,add tomato pieces close the lid and cook for 5 mins. Add mashed potato,salt,chili powder,turmeric,coriander powder, cumin powder,water(1cup) and cook for 5 mins.
  Now add boiled batani and cook for 5 mins.sprinkle chat masala.Garnish with chopped onion,coriander leaves,karam pusa.Finally squeeze some lemon juice.

Enjoy cooking

CHICKEN AND EGG BHURJI FRY

CHICKEN AND EGG BHURJI FRY

Ingredients:
Chicken(boneless)-1/2 lb
Eggs-5
Onion(chopped)-1
Green chilies-2
Ginger garlic paste-1 1/2 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Chili powder-1 1/2 teaspoon
Corn flour-2 tablespoon
Oil-for deep frying
Salt-as per taste
Food colour-optional
Garam masala powder-1 teaspoon
Coriander leaves-for garnish
Curry leaves

Preparation:
Marinate chicken with 1/2 teaspoon of ginger garlic paste,1/2 teaspoon chili powder,salt,corn flour and 1 egg for 10 mins.Deep fry the chicken until golden colour.
Add 2 teaspoons of oil in another pan.fry onions,green chilies,curry leaves until the oil comes out.add ginger garlic paste,coriander powder,cumin powder, turmeric,chili powder,salt and fry for 2 mins.
Now add eggs, stir it and fry them for 5 mins.Then add fried chicken pieces close the lid and cook 10 mins in medium flame.sprinkle garam masala powder. Garnish with coriander leaves.

Enjoy cooking

PAPPU CHEKKALU

PAPPU CHEKKALU

Ingredients:
Rice flour-4 cups
Salt-as per taste 
Chana dal(soaked)-1 cup
Butter-1/4 cup
Oil- for deep frying
Ginger-1 inch piece
Cumin seeds-1 tablespoon
Green chilies-2
Curry leaves

Preparation:
Grind ginger,cumin seeds,green chilies and curry leaves keep it a side.
In a bowl add rice flour,salt,chana dal,butter and the above mixture.mix this by adding water(2 cups) in to a tight dough.
Make lemon size balls and press them flat using chapati maker.fry them until light golden brown.

Enjoy cooking

CRACKED WHEAT HALVA

CRACKED WHEAT HALVA

Ingredients:
Cracked wheat-1 cup
Milk-1 cup 
Sugar or jaggery-1 1/2 cup
Ghee-2 tablespoons
Cardamom powder-1/4 teaspoon
Cashews (roasted)-for garnish

Preparation:
In a pan add cracked wheat and roast it for 2 mins. Add water(2cups) cook until water evaporates.
Add milk and cook for 5 mins. Now add sugar or jaggery let it cook for another 5 mins. Then add ghee and cardamom powder. Garnish with roasted cashews.

Enjoy cooking

PITTA FRY

PITTA FRY

Ingredients:
Pitta(quails)-4
Ginger garlic paste-1 tablespoon 
Chili powder-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Garam masala-1 teaspoon
Salt- as per taste
Oil- deep frying
Maida-2 tablespoons
Lemon juice-1 tablespoon
Green chilies-2
Cashews-for garnish
Food colour-optional
Curry leaves

Preparation:
Marinate birds(quails) with all the ingredients except oil for 1 hour.deep fry the birds till golden brown.Tastes good with sambar or rasam.

Enjoy cooking

POTATO KURMA

POTATO KURMA

Ingredients:
Potatoes(cooked)-1 lb
Onion(slices)-2
Green chilies-2
Oil-2 tablespoons
Ginger garlic paste-1 tablespoon
Curd-2 tablespoons
Chili powder-1 tablespoon
Turmeric powder-1/4 teaspoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Salt -as per taste
Poppy seeds/gasagasalu(paste)-1 tablespoon
Garam masala-1/2 teaspoon
Coriander leaves-for garnish

Preparation:
Add oil in a pan.Add onions and green chilies fry them until oil oozes out. Now add ginger garlic paste, coriander powder, cumin powder,turmeric and salt fry them for 5 mins.
Then add chili powder and poppy seeds paste fry them for 2 mins. Now add curd and boiled potato pieces cook for 2 mins. Add water(1 cup) in to it and cook until the water evaporates. Sprinkle garam masala powder and garnish with coriander leaves.

Enjoy cooking 

ROYALU PULAO

ROYALU PULAO

Ingredients:
Royalu(prawns)-1/4kg
Basmati rice-4 cups
Onion (slices)-1
Green chilies-4
Oil-3 tablespoons
Salt-as per taste
Turmeric powder-1/4 teaspoon
Ginger garlic paste-2 tablespoons
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Cloves-8
Cardamom -2
Cinnamon stick-4(1 inch)
Mace/javithri-1
Star anise-3
Bay leaves-2
Cashews-10
Green peas-1/4 cup
Coriander leaves- for garnish
Mint leaves- for garnish

Pulao masala:grind this into powder
Cloves-4
Cinnamon stick-2
Star anise-2
Mace/javithri-1

Preparation:
Cook prawns in a pan by adding turmeric and salt.let it cool.
In a pressure cooker add oil then fry all spices, cashews,onions and green chilies.Now add ginger garlic paste,coriander powder,cumin powder fry them for 2 mins.
Add green peas and prawns fry them for 5 mins. Now add water(6 cups),salt,basmati rice,mint leaves,coriander leaves and pulao masala powder.close the lid and cook for 2 whistles.switch off the flame.serve hot with raita

Enjoy cooking

GUTTI VANKAYA CURRY

GUTTI VANKAYA CURRY

Ingredients:
Brinjals(eggplant)-1 lb
Onion(paste)-2
Ginger garlic paste-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Chili powder-1 tablespoon
Turmeric powder-1/4 teaspoon
Salt-as per taste
Oil-2 tablespoon
Garam masala-1/2 teaspoon
Coconut milk-1/2 cup
Coriander leaves-for garnish

Preparation:
In a bowl mix onion paste,ginger garlic paste,coriander powder,cumin powder,turmeric,chili powder,salt and stuff this mixture in to brinjals.
Add oil in a pan and add stuffed brinjals in to it.close the lid and let it cook for 10 mins.
Now add water(1cup) and cook for 5 mins in medium flame.Then add coconut milk,garam masala and cook until the oil oozes out.Garnish with coriander leaves

Enjoy cooking 

MENTHI KURA PAPPU(DRY)

MENTHI KURA PAPPU(dry)

Ingredients:
Toor dal( kandi pappu)-1 cup
Menthi leaves(washed)-1 big bunch
Water-2 cups
Turmeric powder-1/2 teaspoon
Chili powder-1 teaspoon
Green chilies-2
Salt-as per taste
Oil-1 tablespoon
Garlic- 5 cloves
Red chilies-2
Urad dal-1 teaspoon
Cumin seeds-1 /2 teaspoon
Mustard seeds-1/2 teaspoon
Curry leaves

Preparation:
Add toor dal(washed),menthi leaves,green chilies ,water in a pan and cook until the dal is completely cooked.
Add salt,turmeric,chili powder and cook for 2 mins.switch off the flame.
Now add oil in another pan. add crushed garlic,urad dal, cumin seeds,mustard seeds,red chilies,curry leaves. fry them for 1 min and add this tempering to dal mixture.

Enjoy cooking

MANGO AND PRAWNS CURRY

MANGO AND PRAWNS CURRY

Ingredients:
Mango(big)-1
Prawns-1/4 kg
Onion(chopped)-1
Turmeric powder-1/2 teaspoon
Chili powder-1 teaspoon
Green chilies-3
Oil-2 tablespoons
Salt-as per taste
Coriander leaves- for garnish

Preparation:
Add oil in a pan,add chopped onions, green chilies and fry them for 2 mins.
Add turmeric,chili powder,salt ,
Prawns and fry them for 5 mins.
Now add mango pieces ,water (1 1/2 cup) and let it cook until the water evaporates.
Garnish with coriander leaves.

Enjoy cooking

CHICKEN PAKODI

CHICKEN PAKODI

Ingredients:
Chicken-2 lbs
Ginger garlic paste-1 tablespoon 
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Turmeric powder-1/4 teaspoon
Chili powder-1 tablespoon
Garam masala-1 teaspoon
Lemon juice-1 tablespoon
Besan( chana dal powder)-1 cup
Salt-as per taste
Oil- for deep frying
Green chilies-2
Curry leaves
Coriander leaves- for garnish

Preparation:
Marinate chicken with all the ingredients above except oil and coriander leaves for at least 10 mins.
Now heat oil in a pan and deep fry the chicken pieces until golden brown in colour.
Garnish with coriander leaves.

Enjoy cooking

NAN KHATAI

NAN KHATAI

Ingredients:
Maida-1 1/2 cup
Unsalted butter(at room temperature)-3/4 cup
Sugar( powdered)-3/4 cup
Baking powder-1/4 teaspoon
Salt-1/4 teaspoon
Cardamom powder-1/4 teaspoon
Roasted cashews-for garnish

Preparation:
Add butter and powdered sugar in a bowl,mix it well it should look like cream.
Now add maida,baking powder,salt,cardamom powder
and mix it in to a dough.make equal sized balls out of dough and keep in it a baking tray. Garnish with roasted cashews.
Bake it at 375 F for 15 to 20 mins.

Enjoy cooking

BREAD HALWA

BREAD HALWA

Ingredients:
Bread slices-7
Ghee-1/2 cup
Milk-2 cups
Sugar-1 cup
Almonds-for garnish
Cashews- for garnish
Cardamom-3( powder)

Preparation:
Cut the bread slices in to small pieces. Add ghee in a pan then add bread pieces and roast it in medium flame until golden brown.
Add milk to it and cook for 10 mins. Stir occasionally to get the mixture soft.
Add sugar and stir until ghee comes out.sprinkle cardamom powder and garnish with roasted cashews and almonds.

Enjoy cooking

ANAPAKAYA TOMATO ROTI PACHADI

ANAPAKAYA TOMATO ROTI PACHADI

Ingredients:
Anapakaya(sorakaya)-1(small)
Tomatoes-3
Tamarind-small piece
Green chilies-4
Salt-as per taste
Coriander seeds-1 teaspoon
Urad dal-1 teaspoon
Chana dal-1 teaspoon
Cumin seeds-1/4 teaspoon
Mustard seeds-1/4 teaspoon
Oil-1 tablespoon
Dried red chili-1
Hing-1 pinch
Curry leaves

Preparation:
Add 1 tablespoon of oil in a pan and add urad dal, coriander seeds,green chilies,tamarind. fry them for 2 mins.
In the same pan add anapakaya pieces, close the lid and cook for 5 mins.Now add chopped tomatoes,salt and cook for 10 mins.let this mixture cool and grind coarsely.
Add oil in another pan and add chana dal,cumin seeds,mustard seeds,dried red chilies,curry leaves and hing for tempering.

Enjoy cooking 

TOMATO RASAM

TOMATO RASAM
Ingredients:
Tomatoes-3
Tamarind paste-1 teaspoon
Turmeric powder-1/4 teaspoon 
Salt-as per taste
Green chili-1
Coriander leaves- for garnish
Oil-1 tablespoon
Rasam powder (mtr)-1 tablespoon
Cumin seeds-1/4 teaspoon
Mustard seeds-1/4 teaspoon
Curry leaves

Preparation:
Add oil in a pan and add cumin seeds,mustard seeds,green chili and curry leaves. Then add chopped tomatoes and cook for 5 mins.
Now add turmeric,rasam powder, tamarind paste,salt and cook for 2 mins.
Add water( 5 cups) and let it boil for 10 mins.garnish with coriander leaves.

Enjoy cooking

FISH FRY

FISH FRY
Ingredients:
Fish-2 lbs
Ginger garlic paste-1 tablespoon
Coriander powder-1 tablespoon 
Cumin powder-1/2 teaspoon
Chili powder-1 tablespoon
Turmeric powder-1/4 teaspoon
Salt-as per taste
Garam masala-1 teaspoon
Corn flour-2 tablespoon
Lemon juice-1 tablespoon
Oil-for deep frying

Preparation:
Marinate fish pieces with all the ingredients above except oil for 30 mins.
Add oil in a pan and fry the marinated fish pieces till golden colour in medium flame.

Enjoy cooking

CHIKKUDUKAYA TOMATO CURRY

CHIKKUDUKAYA TOMATO CURRY
Ingredients:
Chikkudukayalu-1/4 kg
Tomatoes-1/4 kg
Turmeric powder-1/4 teaspoon 
Chili powder-1 teaspoon
Salt-as per taste
Oil-2 tablespoon
Onion-1 (chopped)

Preparation :
Add oil in a pan and fry chopped onions for 5 mins. Then add turmeric and chikkudukayalu pieces,close the lid and fry them for 10 mins.
Add chopped tomatoes fry them for 5 mins.Now add chili powder,salt and water(1 cup) let it cook till the water evaporates.

Enjoy cooking

TANDOORI CHICKEN

TANDOORI CHICKEN
Ingredients:
Whole chicken-1
Ginger garlic paste-1 tablespoon
Coriander powder-1 tablespoon 
Cumin powder-1/2 teaspoon
Turmeric powder-1/4 teaspoon
Salt-as per taste
Chili powder-1 tablespoon
Lemon juice-2 tablespoon
Curd-1 cup
Tandoori masala-2 tablespoon
Oil-2 tablespoon
Red food colour (optional)

Preparation:
Marinate chicken with all the ingredients above except oil for at least 3 to 4 hours.
Preheat the oven at 450 F.Now apply oil to the chicken and keep it in the oven.After 20 mins turn the chicken and keep it for another 20 mins until chicken is done.

Enjoy cooking

FISH CURRY

FISH CURRY
Ingredients:
Fish-2lbs
Onion( paste)-2
Green chilies-2
Ginger garlic-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Turmeric powder-1/4 teaspoon
Chili powder-1 tablespoon
Salt-as per taste
Oil-4 tablespoon
Garam masala powder-1 teaspoon
Coconut milk-1/2 cup

Preparation:
Add oil in a pan and fry onion paste till the oil oozes out.Add green chilies,ginger garlic paste,coriander powder,cumin powder and turmeric powder fry it for 5 mins.Then add chili powder,salt and water(1cup).
Now add fish pieces and let it cook for 10 mins in medium flame. Then add coconut milk and cook for 5 mins.finally add garam masala.

Enjoy cooking

CHICKEN DRUMSTICK FRY

CHICKEN DRUMSTICK FRY

Ingredients
Chicken drumsticks-6
Ginger garlic paste-1 tablespoon 
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Chili powder-1 tablespoon
Salt- as per taste
Turmeric powder-1/4 teaspoon
Garam masala-1 teaspoon
Oil- for deep frying
Lemon juice-1 teaspoon

Preparation:
Marinate chicken drumsticks with turmeric,chili powder,salt,coriander powder,cumin powder,ginger garlic paste,garam masala and lemon juice for 10 mins.
Cook the marinated chicken drumsticks by adding very little amount of water for 10 mins until the water evaporates.Then switch off the flame and let it cool.
Add oil in another pan and fry the chicken drumsticks till golden brown.
It tastes good with sambar.

Enjoy cooking

PEETALU PULUSU

PEETALU PULUSU
Ingredients:
Peetalu(crab)-4
Onion (paste)-2 (medium)
Ginger garlic paste-1 tablespoon 
Green chilies-4
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Chili powder-1 tablespoon
Turmeric powder-1/4 teaspoon
Salt-as per taste
Oil-4 tablespoon
Brinjal(slices)-1
Tamarind-1 big lemon size
Coriander leaves- for garnish

Preparation:
Add oil in a pan and fry onion paste till the oil oozes out.Add ginger garlic paste,coriander powder,cumin powder,turmeric and brinjal slices and fry them for 5 mins.add chili powder and salt.
Now add crab pieces, cover the lid and let it cook for 2 mins. Then add tamarind juice (3cups) and cook for 10 mins in medium flame,another 5 mins in low flame.garnish with coriander leaves.

Enjoy cooking 

CHEPALA PULUSU

CHEPALA PULUSU

INGREDIENTS:

Fish(Tilapia)-2lbs
onion paste-2 medium onions
ginger garlic paste-1 table spoon
coriander powder-1 table spoon
cumin powder-half tea spoon
green chilies-5
turmeric powder-half tea spoon
chili powder-1 table spoon
salt- as per taste
oil-5 table spoons
tamarind-big lemon size(soak in water)
coriander leaves for garnish

PREPARATION:

Add oil in a pan. Fry onion paste and chilies till oil oozes out. Add turmeric powder,ginger garlic paste and fry them for 5 mins. Then add coriander powder,cumin powder,salt and chili powder,fry them for 2 mins.

Now add tamarind juice(3 cups) ,let it cook for 2 mins and then add fish pieces.cover the lid and cook for 10 mins on medium flame until oil comes out.

Garnish with coriander leaves.

Enjoy cooking