GONGURA PRAWNS CURRY

GONGURA PRAWNS CURRY

Ingredients:
Gongura -2 bunches
Prawns-1/2 lb
Onion(chopped)-1(small)
Green chilies-2
Turmeric-1/2 teaspoon
Oil-1 tablespoon
Salt -as per taste

Tempering:
Garlic cloves-3
Urad dal-1 teaspoon
Cumin seeds-1/2 teaspoon
Mustard seeds-1/2 teaspoon
Red chilies-2
Curry leaves

Preparation:
  Add gongura leaves in a pressure cooker and cook for 3 whistles. Add chopped onion,green chilies,turmeric,salt,prawns and cook for 10 mins. Finally add tempering.

Enjoy cooking

APOLLO FISH

APOLLO FISH

Ingredients:
Fish fillet(tilapia)-1 lb
Ginger garlic paste-1 teaspoon
Coriander powder-1 teaspoon
Cumin powder-1/2 teaspoon
Chili powder-1 teaspoon
Salt - as per taste
Turmeric powder-1/4 teaspoon
Corn flour-1 tablespoon
Maida(all purpose flour)-1 tablespoon
Egg-1
Oil-for deep frying
Lemon juice-1 tablespoon
Garlic cloves(chopped)-5
Soy sauce-1 teaspoon
Chili sauce-1 teaspoon
Green chilies-2
Curd-2 tablespoons
Food colour-optional
Curry leaves
Coriander leaves- for garnish

Preparation:
Marinate fish pieces with ginger garlic paste, coriander powder,cumin powder,chili powder,salt,lemon juice,turmeric,corn flour,maida and egg for 10 mins.
Add oil in a pan and deep fry marinated fish pieces. Add 1 tablespoon of oil in another pan, add chopped garlic,green chilies,soy sauce,chili sauce,curry leaves,curd and fry for 1 min. Add fish pieces and cook for 2 mins. Garnish with coriander leaves.

Enjoy cooking

KODI PULAO

KODI PULAO

Ingredients:
Chicken-1 lb
Basmati rice(soaked for 1 hour)-3 cups
Onion(slices)-1
Green chilies-2
Ginger garlic paste-1 1/2 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1 teaspoon
Chili powder-1 tablespoon
Salt-as per taste
Oil-3 tablespoons
Cloves-8
Cinnamon stick-2(1 inch)
Star anise-4
Mace/javithri-1
Bay leaves-2
Mint-for garnish

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

Mace/javithri-1

Preparation:
   Marinate chicken pieces with 1/2 tablespoon of ginger garlic paste, coriander powder,turmeric,chili powder and salt for 10 mins.
   Add oil in a pressure cooker,add whole garam masala,cashew nuts,onion slices,green chilies and fry for 5 mins. Add ginger garlic paste, coriander powder,cumin powder and fry for 2 mins.
   Now add marinated chicken pieces and cook for 10 mins.add water(4 1/2 cups),salt,pulao masala,mint leaves and basmati rice.close the lid and cook for 2 whistles.

Enjoy cooking

CAULIFLOWER TOMATO CURRY

CAULIFLOWER TOMATO CURRY

Ingredients:
Cauliflower-1
Tomatoes (paste)-2
Onion(chopped)-1
Green chilies-2
Ginger garlic paste-1 tablespoon
Coriander powder-1 teaspoon
Cumin-1/2 teaspoon
Chili powder-1 teaspoon
Turmeric-1/4 teaspoon
Salt-as per taste
Oil-1 tablespoon
Cashew nuts (paste)-1 1/2 tablespoon
Garam masala powder -1/2 teaspoon
Coriander leaves-for garnish

Preparation:
   Add cauliflower florets,water,salt in a bowl and cook for 3 mins.strain the water and keep cauliflower florets a side.
  Add oil in a pan,add chopped onions,green chilies and fry for 5 mins. Add turmeric,ginger garlic paste,coriander powder, cumin powder and fry for 2 mins.
  Now add chili powder,salt,cashew nuts paste,tomato paste and fry for 2 mins.Add cauliflower florets ,water(1 1/2 cup) and cook on medium flame until oil oozes out.sprinkle garam masala powder and garnish with coriander leaves.

Enjoy cooking

ARATIKAYA POPU

ARATIKAYA POPU

Ingredients:
Aratikaya(plantain)-2(cooked and mashed)
Oil-1 tablespoon
Chana dal-1 tablespoon
Cumin seeds-1/2 teaspoon
Mustard seeds-1/2 teaspoon
Red chilies-2
Chili powder-1 teaspoon
Salt-as per taste
Tamarind paste-1 tablespoon
Curry leaves

Preparation:
   In a bowl add mashed aratikaya,chili powder and salt. mix it and keep it a side.
  Add oil in pan and add chana dal,cumin seeds,mustard seeds,red chilies,curry leaves and fry for 1 min.add tamarind paste,turmeric and cook for 1 min.add aratikaya mixture to this tempering and cook for 5 mins in medium flame.

Enjoy cooking

CHILLI CHICKEN

CHILLI CHICKEN

Ingredients:
Chicken (boneless)-1 lb
Ginger garlic paste-1 teaspoon
Coriander powder-1 teaspoon
Chili powder-1 teaspoon
Salt-as per taste
Corn flour-2 tablespoons
Egg-1
Garlic(chopped)-4 cloves
Green chilies-2
Capsicum(slices)-1
Soy sauce-1 teaspoon
Chili sauce-1 teaspoon
Vinegar-1 tablespoon
Oil- for deep frying
Food color-optional
curry leaves
Coriander leaves-for garnish

Preparation:
  Marinate chicken with salt,ginger garlic paste,coriander powder,chili powder,corn flour and egg for 10 mins.
   Deep fry marinated chicken and keep a side. Add 1 tablespoon of oil in another pan,add chopped garlic,green chilies,capsicum,curry leaves  and fry for 1 min. Add soy sauce,green chili sauce,vinegar,water(1/4 cup) and cook for 1 min. Now add fried chicken pieces and cook for 1 min.garnish with coriander leaves.

Enjoy cooking

CHINTA CHIGURU FISH CURRY

CHINTA CHIGURU FISH CURRY

Ingredients:
Chinta chiguru(tender tamarind leaves)-100 gms
Fish(smelt)-1 lb
Onion(chopped)-1
Green chilies-2
Chili powder-1 teaspoon
Salt-as per taste
Oil-1 tablespoon
Coriander leaves-for garnish

Preparation:
  Add oil in a pan, add chopped onion,green chilies and fry for 3 mins.add turmeric,chili powder,salt,chinta chiguru and fry for 2 mins.
   Add water(1 cup) and fish,close the lid and cook for 10 mins on medium flame. Garnish with coriander leaves.

Enjoy cooking

Note: Since I don't have fresh tamarind leaves i used dry tamarind leaves.

BENDAKAYA PULUSU

BENDAKAYA PULUSU

Ingredients:
Bendakayalu(okra)-1 lb
Onion (chopped)-1
Green chilies-2
Oil-1 tablespoon
Tomatoes-2
Tamarind paste-1 tablespoon
Chili powder-1 teaspoon
Turmeric-1/2 teaspoon
Salt-as per taste
Coriander leaves-for garnish

Ingredients:
  Add oil in a pan,add chopped onion ,green chilies and fry for 5 mins. Add tomatoes and cook for 2 mins.Now add turmeric,chili powder,salt, bendakaya pieces and fry for 1 min.
   Then add water(1 cup),tamarind paste and cook for 10 mins on medium flame.garnish with coriander leaves.

Enjoy cooking

VIJAYAWADA CHICKEN BIRIYANI

VIJAYAWADA CHICKEN  BIRIYANI

Ingredients:
Chicken (boneless)-2 lb
Basmati rice-4 cups
Onion(paste)-1
Green chilies-2
Tomato(paste)-1
Ginger garlic paste-21/2 tablespoon
Coriander powder-2 tablespoon
Cumin powder-1 teaspoon
Chili powder-1 tablespoon
Salt-as per taste
Oil-for deep fry
Curd-2 tablespoons
Corn flour-1 cup
Egg-1
Cloves-8
Cinnamon stick-2 (1 inch)
Mace/javithri-1
Star anise-4
Bay leaves-2
Cashews-10
Kasoori methi-1 tablespoon
Biriyani masala powder-1 tablespoon
Coriander leaves-for garnish
Mint-garnish

Preparation:
   Marinate chicken with 1/2 tablespoon of ginger garlic paste, coriander powder,chili powder,salt,egg and corn flour for 10 mins. Add oil in a pan and deep fry chicken pieces.keep it a side.
    Add 2 tablespoons of oil in another pan,fry cashews,onion paste,tomato paste,1 tablespoon of ginger garlic paste, coriander powder,cumin powder and turmeric until oil oozes out. Add chili powder,salt,curd and fry for 1 min.now add water(1/2 cup) and fried chicken pieces, close the lid and cook for 5 mins on medium flame.sprinkle biriyani masala powder and coriander leaves.keep it a side.
    In a pressure cooker add oil and fry whole garam masala,onion slices,green  chilies ,ginger garlic paste,coriander powder, cumin powder. Add water (6 cups),salt,kasoori methi,basmati rice,close the lid and cook for 2 whistles.let it cool .
   Add chicken mixture to biriyani rice and cook for 2 mins on low flame.garnish with mint and coriander leaves.

Enjoy cooking

SPINACH PULAO

SPINACH PULAO

Ingredients:
Spinach(palakura)-1 bunch
Basmati rice-2 cups
Onion(slices)-1
Potato-1
Green chilies-2
Cloves-6
Cinnamon-2(1 inch)
Mace/javithri-1
Star anise-2
Bay leaves-2
Cashews-10
Ginger garlic paste-1/2 tablespoon
Coriander powder-1/2 tablespoon
Cumin powder-1/2 teaspoon
Salt-as per taste
Oil-2 tablespoons

Preparation:
   Add 1 teaspoon of oil in a pan, add spinach and fry for 5 mins.grind this mixture in to a paste and keep it a side.
   Add oil in a pressure cooker,add cashew nuts,whole garam masala,onion slices,green chilies and fry for 5 mins. Add potato pieces and fry for 2 mins. Add ginger garlic paste, coriander powder, cumin powder and fry for 2 mins. Add spinach paste,water(3 cups),salt and basmati rice.close the lid and cook for 2 whistles.

Enjoy cooking

PANEER BUTTER MASALA

PANEER BUTTER MASALA

Ingredients:
Paneer-1 lb
Onion(paste)-1
Tomato(paste)-1
Butter-50 gms
Ginger garlic paste-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Chili powder-1 tablespoon
Turmeric powder-1/2 teaspoon
Salt-as per taste
Cashew nut paste-2 tablespoons
Garam masala powder-1 teaspoon
Kasoori methi-1 teaspoon
Coriander leaves-for garnish

Preparation:
    Add butter in a pan,add onion paste and fry until light golden brown. Add ginger garlic paste, coriander powder, cumin powder,turmeric and fry for 2 mins.
     Now add tomato paste and fry until oil comes out. Add chili powder, salt ,cashew nut paste and fry for 2 mins. Add water(2 cups),paneer cubes and cook on medium flame for 10 mins.
  Sprinkle kasoori methi and garam masala powder.garnish with coriander leaves.

Enjoy cooking

PANEER FRIED RICE

PANEER FRIED RICE

Ingredients:
Rice-2 cups(cooked)
Paneer-1/2 lb
Carrot(chopped and cooked)-1
Beans(chopped and cooked)-10
Garlic cloves (chopped)-5
Oil-for deep fry
Green chilies-2
Chili powder-1/2 teaspoon
Salt-as per taste
Coriander powder-1/2 teaspoon
Ginger garlic paste-1/2 teaspoon
Maida(all purpose flour)-2 tablespoons
Corn flour-1/2 teaspoon
Garam masala powder-1/4 teaspoon
Chili sauce-1 tablespoon
Soy sauce-1/2 tablespoon
Pepper powder-1/2 teaspoon
Cashew nuts
Food colour-optional
Curry leaves

Preparation:
   Marinate paneer with chili powder,salt,ginger garlic paste, coriander powder,garam masala,maida,corn flour and water(1/4 cup) for 10 mins.add oil in a pan and fry the paneer pieces for 5 mins.keep this aside.
   Add 1 tablespoon of oil in a wok. Add chopped garlic,cashew nuts,green chilies,curry leaves and fry them for1 min.Now add cooked beans and carrot,fry for 2 mins. Add fried paneer pieces and add soy sauce,chili sauce and fry for 1 min.
    Then add cooked rice,salt.mix it well and fry in medium flame for 5 mins.sprinkle pepper powder.

Enjoy cooking

DADDOJANAM

DADDOJANAM

Ingredients:
Rice-1/2 cup(cooked)
Curd-1 1/2 cup
Ginger-1 inch
Green chilies-2
Cumin seeds-1 tablespoon
Salt-as per taste
Red chilies-2
Chana dal-1 tablespoon
Cashew nuts
Mustard seeds-1/2 teaspoon
Hing-1 pinch
Curry leaves
Carrot(garted)- for garnish

Preparation:
   Grind ginger,green chilies and 1/2 tablespoon of cumin seeds coarsely.
     In a bowl add cooked rice,salt and above mixture. Add tempering and garish with grated carrot.

Enjoy cooking

MUTTON ROAST

MUTTON ROAST

Ingredients:
Mutton(boneless)-1 lb
Chili powder-1 tablespoon
Coriander powder-1 tablespoon
Cumin powder-1/2 teaspoon
Turmeric powder-1/2 teaspoon
Ginger garlic paste-1 tablespoon
Salt-as per taste
Oil-3 tablespoons
Garam masala-1 teaspoon
Curry leaves

Preparation:
  Marinate mutton with all ingredients above except oil,curry leaves and garam masala for 10 mins.
  Cook marinated mutton for 3 to 4 whistles. Add oil in a pan, add  cooked mutton(without water) and fry for 10 mins.Now add curry leaves and left over water from mutton.cook until water evaporates.sprinkle garam masala.

Enjoy cooking

MANGO CHICKEN CURRY

MANGO CHICKEN CURRY

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

Preparation:
   Add oil in a pressure cooker,fry onions and green chilies for 5 mins. Add ginger garlic paste, coriander powder, cumin powder,turmeric and fry for 2 mins. Add chili powder, salt,chicken and cook for 5 mins.
    Now add mango slices and water(1/2 cup).close the lid and cook for 1 whistle.let it cool and open the lid.cook until oil oozes out.sprinkle garam masala powder and garnish with coriander leaves.

Enjoy cooking