Chicken Kurma

Ingredients: 

Chicken: 1 whole chicken (around 3lbs- cut into pieces)
Onions - 1 Big finely chopped
Tomatoes - 1
Green chillis - 4
Salt to taste
Chilli powder - 2 tsp
Kashmiri Chilli powder - 1 tsp
Cashews - 10
Poppy Seeds/Gasagasalu - 1tsp
Dry Coconut/Fresh grated coconut - 10 pieces/ handful if taking grated coconut
Turmeric - 1/2tsp
Water - 1 cup
Whole Garam Masala : 4 each whatever you have- Cinnamon stick, cardamon, Cloves etc.
Ginger Garlic Paste - 2 tsp
Jeera powder - 1tsp
Coriander- for garnishing
Oil - 2tbsp

Procedure: 

• In a big kadai heat oil and add whole garam masala and fry for 1 min and add the chopped onions and green chilis and fry till the onions turn golden brown. 
• Add Ginger Garlic paste and fry until the raw smell is away. 
• Add Tomatoes, cumin powder, chili powder, turmeric, and salt to taste and fry until the tomatoes turn mushy. 
• Add the cut chicken pieces into it and mix well and adjust the chili powder and salt if needed. 
• Put on high flame for 5 mins and cook continuously until the rawness of chicken is gone. 
• Meanwhile make a smooth paste of soaked cashews, poppy seeds and coconut together and keep aside. 
• Once the water is oozing out of chicken add this paste and mix well and add 1 cup of water and put on low flame and put the lid on and cook for 15 to 20 mins. 
• Check the consistency and add little water if you want  more gravy. Adjust salt and spiciness and add garam masala and cook for another 5 mins and garnish it with coriander and serve. 

Prawn Fry in Kerala style with grated coconut

Ingredients:

Prawns - 1lb (peeled and cleaned in vinegar water)
Onions - 2 medium size
Green Chillis - 3
Cilantro/Coriander Leaves - few
Curry Leaves - 10
Oil -2tsp
Salt to taste

To grind:
Onion - 1/2
Dry Coconut - 1tbsp
Fennel Seeds - 1tsp
Dry red chillis - 2
Garlic - 3 cloves
Cloves - 2
Cinnamon Stick -1 inch

For Marination:

Chilli powder - 1tsp
Jeera powder - 1tsp
Turmeric - pinch
Dhaniya powder - 1/2tsp
Garam Masala - 1/2tsp
Ginger Garlic paste - 1tsp
Lemon Juice - juice from 1 lemon
Oil - 1tsp
Salt to taste

Procedure:

• Add all the grind ingredients mentioned above in a blender and make it a paste without adding any water.
• Clean the prawns in vinegar so that the smell goes away. Now add all the marinate ingredients mentioned above into the prawns and marinate it at least for 15 to 45 mins.
• Heat a pan/kadai and add the marinated prawns and fry for 10 mins with the lid on. There will be water coming out from the prawns so need of adding any extra water. 
• Now remove the lid and cook on medium high flame to evaporate the remaining water till it is dry.
• Take the prawns aside in a bowl and in the same kadai add oil and to this add mustard seeds, onions, green chillis, curry leavesand fry for few mins till the onions turn light brown color.
• Now add the fried prawns and mix well. Add the grinded mixture at last and mix and cook for few mins. 
• Garnish it with coriander and serve with rice or as an appetizer.

Ginger Chicken Curry

Ingredients:

Chicken - 2 pounds with skin
Ghee or Oil -
Onions - 1 finely chopped
Curd- 1 1/2cup (beat it)
Ginger - 2inch piece, chopped into slices

For powder:
Dhaniya - 2tsp
Shahi Jeera - 1tsp
Jeera- 1tsp
Badam - 10
Elaichi
Cloves
Cinnamon Stick - 1big
Red Chillis - 10
Rock Salt - as per taste

Procedure:

• Dry roast all the powder ingredients and let it cool.
• Once cool make a powder and add it to the chicken, mix well and marinate it for 3-4 hrs preferably.
• Now heat ghee/oil in the pan and add onions and fry for 4-5 mins golden brown.
• Now add the marinated chicken into it and mix well.
• Once all the masala is coated to the chicken pieces add the curd and mix well.
• Keep the lid and cook it for 5mins and remove the lid. Water comes out from it and let it evaporate  without lid. 
• 
  
• 
• Add sliced ginger on top and once a thick gravy is formed switch off the flame.
• Serve it with chapati or rice.

Tips:

1. This curry goes well only chicken with skin.
2. For added taste make this curry with ghee/butter.
3. You can substitute badam with cashews. 
4. No chilli powder should be added. The masala powder made give the spiciness to the curry. 

Soya Beans Egg Masala Curry

This is a very simple and healthy recipe. Both eggs and soya beans are very good source of protein. Soybeans are considered to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat.

Getting bored with routine way of cooking egg made me explore this different combination which is a big hit in our home as it is very tasty and healthy as well. So it is very much enjoyable not only by adults but also by kids. It is one way of giving them healthy meal in a different colorful way. So lets start with the ingredients:....

Ingredients:

Eggs : 3

Soya Beans - 1cup (soak overnight)
Onions - 2 medium size
Oil -2tsp
Ginger Garlic Paste,GGP- 2tsp
Mustard seeds, Jeera, Urad dal - 1tsp each
Green chillis - 3
Chilli Powder - 1 1/2tsp
Curry Leaves - few
ఉప్పు తగినంత , Salt to taste
Turmeric - pinch
Dhaniya Jeera Powder - 2tsp
Garam Masala - 1tsp

Procedure:

1. Soak the soya beans overnight and pressure cook it with little oil and salt for 3whistles and keep aside.
2. Boil eggs and peel the shell and put some holes with the fork or toothpick to avoid bursting while frying.
3. Now in little oil add these eggs and little chilli powder and salt in it and fry evenly on all sides till it is brown in color and keep aside.
4. Heat the pan, add the remaining oil and in it add mustard seeds, jeera, urad dal and fry for 2 mins and add the GGP to it and fry for 1min.
5. Now add finely chopped onions, green chillis, curry leaves and fry till they are lightly brown.
6. Add the cooked soya beans(if there is any water left when cooking these beans add it along with water) and cook for 2 mins of there is no water. Else cook till all the water goes away. 
7. Lightly spice it up with garam masala and dhaniya jeera powder. 
8. Lastly add the fried eggs and mix well with the curry and serve it with rice.

Hint:

Vegans can make this dish by just skipping the 2nd and last points which also very tasty and of course healthy.

Simple Prawn Biryani Authentic Andhra Style

I always have the habit of tasting prawn biryani in restaurants or in some parties but have never tried at home. But i remember that my mom use to make prawn biryani very frequently back home but unfortunately at that time i am not in a habit of eating prawns. But people use to say that it is quite yummy and i am missing something that my mom use to make. So when i came here in US i remember my mom, when i first wanted to make this rice for my dear hubby to surprise him as prawns is one of his favorite.

So at last i got the recipe that i have been missing all these days from my mom which is very quick and easy, though tasty. Undoubtedly, anyone can say that the best taste that we ever eat in our life is the one that is made by our loving mom where we wont get that taste even if we tried it for years...May be it wont be the exact taste what my mom use to make but i tried my level best to reach it as the recipe i am posting here is from my mom.

Here it goes.....

Prawn Biryani...http://gayathriraj.blogspot.com

Ingredients:

Prawns - 2lb
Biryani Rice - 2cups, soaked for half an hour
Oil - 4tsp
Tomato - 2, big
Onions - 1
Green Chillis - 6 or more (depending in you taste as we wont be adding any chilli powder to it)
Cinnamon Stick - 1 inch
Cloves - 7
Biryani Leaf - 2
Chilli powder, salt and turmeric for marination of prawns depending on your preference.
Ginger Garlic Paste(GGP) - 3tsp
Pudhina - for taste
Salt to taste

Procedure:

• Firstly marinate the prawns in chilli powder, turmeric and salt for half an hour.
• In a cooking pan, add 2tsp oil and add all the masala items followed by onions, chillis and GGP.
• Now fry them till the raw smell goes and add the tomatoes, let them cook till they are smooth.
• Add the prawns to it and keep the lid.
• Now lot of water will be coming out from the prawns and let all the water goes away.
• Add the soaked rice, mix well along with the prawns and fry for 3 to 5 mins.
• Add the water to it, salt to taste and keep the lid and cook the rice on medium flame(or you can pressure cook it for 3whistles). When it is half way add the pudhina on the top and close the lid.
• Serve it hot with raitha.

Tip:

1.If you want to prepare it faster then you can separately cook the prawns in another pan till they are dry.
This will not only quicken the process but also reduce the smell that comes out from prawns which many people won't like it.
Generally i follow this process as i am a bit allergic to the smell of prawns.
2. You can add any of your own spices and masala when the prawns are cooking for added taste.

Simple Chilli Chicken Fry

Being a good food lover i can say that as and when i started eating chicken i have become a great fan for it. So i started gathering different kinds of recipes from my friends and tried different varieties too. But this chicken fry is one of the best and easiest recipe that i have ever made.

After having this dish in one of my friends place me and my hubby were excited. Its just because not only for the taste but the time it took to prepare the dish. Its been ready within mins and with very little amount of ingredients and that too with greatttt taste of course.... So i could not wait to know the secret recipe from my friend Sridevi that day itself. And the next coming weekend only i have tried it at home and it is a big hit and here is the secret recipe how it goes......

Ingredients:

Chicken - 2lb
Garlic - 20 to 25 pods, finely chopped
Soya Sauce - For marination of chicken (it must cover all the chicken pieces)
Green Chillis - 10, finely chopped
Onions - 1/2 medium size, finely chopped
Curry Leaves - 10
Little salt (Sometimes it is not needed too)

Procedure:

• Clean the chicken thoroughly and make it into small pieces( With bones or without bones is fine).
• Now marinate it with Soya sauce till the chicken pieces are almost dipped into the sauce. 
• Keep it aside for min of half an hour(the more it is marinated the more will be the taste).
• Heat oil in a cooking vessel and add the chopped garlic, green chillis, curry leaves and fry for 2 mins and now add the marinated chicken and keep the lid.
• Do not add any water to it because there will so much of water coming of it.
• By the time all the water gets dry the chicken will be fully cooked. Adjust the salt if needed.(mostly we wont need any salt to be added as there will be enough in the soya sauce )
• Before ten mins when we feel the chicken is getting ready add the onions and let it cook for 10 more mins. 
• Serve it with hot rice and rasam.

http://gayathriraj.blogspot.com

                                 

Egg Nuvvula Podi Curry

http://gayathriraj.blogspot.com

Ingredients:

Eggs : 4 (boiled)
Onions - 1, finely chopped
Oil - 2tbsp
Popu (Tadka)- 1tsp
Green Chillis - 2
Red Chilli Powder - 1tsp
Dhaniya  Powder - 1tsp
Sesame Powder/Nuvvula Podi - 4tsp
Pachi Kobbari, Coconut powder(grated)- 2tbsp
Ginger Garlic Paste(GGP) - 1tsp
Coriander - for garnishing
Curry leaves - 5 chopped finely
Salt to taste

Procedure:

• Cut the boiled eggs into pieces (bite size pieces) and keep aside.
• Now heat oil in the cooking pan, add the popu and curry leaves and fry for 2 mins.
• Add onions and green chillis, salt and fry till translucent. 
• Add GGP, dhaniya powder, grated coconut and fry for 2mins till the raw smell goes.
• Now add the nuvvula podi and add little water for the gravy and cook all these ingredients for 3mins.
• When oil is started oozing out add the cut egg pieces and mix it slowly with the gravy till it is coated thoroughly to the eggs. 
• Close the lid and cook it for 2 mins and finish it off with coriander garnishing and serve with roti's or rice.

Chana Mutton Curry

Ingredients:

Mutton - 2lb
Onions -1 (big)
Green Chillis - 3
Tomatoes - 2
Chana Dal - 1cup
Chilli Powder - 1tsp
Turmeric - 1/2tsp
GGP(Ginger Garlic paste)-1tsp
Oil - 3tsp
Salt to taste
Coriander for garnishing

For Masala Paste:

Onion-1
Cloves -3
Cinnamon Stick - 1inch
Ginger - small piece
Garlic - 3pods
Jeera - 1tsp
Red Chillis - 3

Procedure:

• Soak chana dal for 2 hours and pressure cook it for 3whistles and keep it aside.
• Cut the mutton into small pieces and clean it once with water thoroughly and marinate it with chilli powder,turmeric,salt and GGP for minimum of half an hour
• Make a masala paste from the items listed above and keep it aside.
• Heat a pressure cooker, add oil, green chillis, chopped onions and fry till the onions are little translucent. 
• Now add the masala paste and fry till the raw smell of the onions goes away.
• Add the tomatoes fry for 2mins and add the marinated mutton into it.
• Let the mutton cook for at least 5- 10 mins till its water comes out it.
• Now add the cooked chana dal, 1/2cup of water and adjust the flavor with salt and pressure cook it for 15-20mins depending on the tenderness you would like to serve.
• (Generally we like it very soft and not to be that watery so i prefer to cook it for minimum of 5-6 whistles)
• Garnish it with coriander of it is ready. If needed, you can add some water and cook for few mins.

Hint: Do not clean mutton with water too much which may reduce the taste and flavor of it. 

Pressure cook it more, for more tender mutton curry.

Veg Noodles (Indian Style)

I love noodles a lot and here when i came to US i ate noodles in so many places but all those tastes are somewhat with a touch of chinese or mongolian type. And then i tried in some Indian restaurants too but i dint get the taste of our real Indian noodles where i use to eat road side. They use to prepare the noodles in front of us only and i still remember the process of how they does. So i just wanna give a trail of the same at home. Last week i made this at home and still i dint get the exact taste of it but i can say for sure that it is almost near to it that taste. So here is how the recipe goes.......



We need ::

Noodles - 1packet
Cabbage - 1cup
Onions - 1
Carrots - 1
Capsicum - 1/2
Chillis - 2
Egg - 2 (optional for vegetarians)

Pepper powder - 2tsp
Soya Sauce - 2tsp
Chilli Sauce - 2tsp
Ginger - 2tsp, Finely chopped
Garlic - 4 cloves, finely chopped
Oil - 3tsp
Salt - to taste



Procedure:-

• Heat water along with salt and bring it to boil. Add noodles to it and let it cook for around 5mins, drain, add 1tsp oil and mix well and keep it aside.
• Heat oil in a pan add the ginger and garlic and fry for 2 mins. Add the onions and saute till they turn brown.
• Now add all the cut veggies and saute them for 5- 10 mins til they are little soft.
• Now take all the veggies to one side of the wok and to the other side break the egg and scramble it and now mix it with the veggies. (if you are not adding any egg then no need of this step)
• Add the noodles, pepper powder, soya sauce, chilli sauce and mix well along with the veggies.
• Fry it for 5 mins and serve it with tomato sauce.

Prawns Fry/ Royyala Vepudu

When it comes to sea food first thing that comes into my mind is 'Prawns'. Really that is the special dish in my house always which is fav by each one of us. The best thing that i like in it is that either if v have little amount of prawns at home that is been stored in the fridge some day the those can be just added to some of our veggies which gives it so much taste. I generally do this by adding it to veggies like bottle gourd, ridge gourd, with any leafy curry, brinjal and so on. But aprt form all these dishes when it comes to stir fry oh ma God v really die for it... It tastes that good and i think u can see the color how it is and so give a trial to see Heaven On Spoon... :)



Ingredients:-

Prawns - 1lb
Onions - 2
Chillis - 5
Curry leaves - few
Chilli powder - 2tsp
Turmeric - 1 tsp
Oil - 3 to 4tsp
Garam masala - 1tsp
Jeera - 1tsp
Ginger Garlic Paste(GGP) - 2tsp
Garlic - 2cloves
Lemon juice - 1tsp
Coriander - 4 stems chopped finely
Salt to taste

Procedure:-

• Take prawns in a bowl and marinate them with 3tsp onion paste, GGP, chilli powder, salt, turmeric, little lemon juice. Mix it well and keep it refrigerated for 1hr.
• Heat oil in a pan, add the marinated prawns and keep the lid. Water comes out from it and let it cook till all the water coming out of it evaporates and taske aside into a bowl.



• Grind onions, jeera, garlic, salt and fry this in the same oil. Add chillis, curry leaves and fry till the onion paste turn light brown color.
• Now to this add the fried prawns and mix well so that the onion paste is coated on the prawns fully. Adjust salt and chilli powder, add garam masala and mix well.
• Let it cook for 5 to 10 mins and finish it off with coriander and turn off the heat.
• Serve it as a starter or with hot rice or as side dish.

Chicken legs Fry/ Chicken lollipops (Indian Style) and Happy Father's Day to all fathers

Ingredients :-

Chicken legs - 3
Yogurt - 2tsp
Chili powder - 2tsp
Pepper powder - 1tsp
GInger Garlis pase - 1tsp
Lemon Juice - 2tsp
Pinch of turmeric
Pinch of red Color
Onions - 1/2 cut into circles
Salt to taste
Jeera powder - 1tsp
Coriander powder - 1/2 tsp
Oil - 4to5tsp
Curry leaves - 5
Tomato Sauce - 2tsp
Chilli Sauce - 1tsp

Procedure:-

• Firstly clean the chicken legs and remove the skin if any on it and keep a small slits on each leg piece (around 4-5 slits for each leg piece).
• Now in a small bowl add chilli powder, salt, little turmeric and lemon juice to it and mix well into a paste.
• Now this paste is stuffed into each piece of leg in that slits v made. (we does this for better taste that comes from inside of the piece too) and if any paste is still left just apply it to the outer skin of the legs pieces.



• In a bowl add yogurt, GGP, Pepper powder, salt, jeera powder, coriander pwdr, 1tsp oil, Red color and mix well into a paste.
• Now roll the leg pieces in this mixture and refrigerate it around 1-2hrs.
• Heat a pan, add oil and to it add these marinated chicken pieces and fry.
• Turn the pieces at regular intervals to avoid blackening and when it is almost fried add the tomato sauce, chilli sauce and mix well, keep the lid and cook it for around 5-10 mins so that it is cooked inside too.
• Now garnish it with coriander and serve it with onions and a lemon.

And i can only say about my dad that Thanku so much for everything in my life and i feel there should not be any spl wrds for him to say because that special he is to me... And being a dad's kid i can say him...

Happy Father's Day

Gongura/Sorrel Leaves Mutton Curry

When any one talks about Andhra food, and that to specially non-vegetarians the first thing that comes into mind was thsi Gongura Mutton. I like dishes that are spicy and without it i feel that a non veggie dish is incomplete. So here is one of the authentic Andhra non-vegetarian dish Gongura Mutton. This is really a worth trying and mouth watering combination of making. We will never miss to make this dish when Gongura/Sorrel leaves is into the markets. This is really very delectable and mouth-watering dish.



Ingredients :-

Mutton - 2lbs (along with the bones)
Gongura/ Sorrel leaves - 1 Bunch
Onions - 1
Chillis - 6
Chilli powder - 3tsp
Turmeric - 1/2 tsp
Oil - 2tsp
Ginger Garlic paste - 1tsp
Tomatoes - 1/2
Salt to taste

Garam Masala :
Cloves - 5
Elaichi/ Cardamom - 4
Cinnamon/ Dalchina Chekka - 1inch stick
Biryani Leaf/ Bay leaf - 2

Procedure :-

• Clean mutton and to it add chilli powder, salt, turmeric and mix well and keep it aside for 1/2 hr.
• Now in a pressure cooker add oil and to it add the the garam masala items and then add onions, chillis and GGP and fry for sometime till they are soft.
• Now add the tomatoes and saute it for sometime, then add the marinated mutton pieces and fry it for some time till all the water that comes out of it evaporates.
• Then add 2glasses of water and salt to taste and add the gongura, then keep the lid and cook it for 5 whistles.



• When the pressure goes just take the lid and check fr softness and whether the mutton is fully cooked or not. Now its time to serve it with any dish. Rice, chapati, Biryani, Naan.....The list goes on...

Vegetable Chicken Pizza (Indian Style)

Some of you might be wondering what the benefits of homemade pizzas are in these times when you can order pizza online.
I feel that home made pizzas are healthy, the ones from your local pizza delivery are not.
You can adapt any pizza recipe to your own taste and mainly can reduce the fat contents....:)
So here is my family recipe pizza....



Ingredients :-

Pizza base - 1
Boneless Chicken - 1lb
Butter - 1/2 cup (can add more if you prefer so)
Onions - 1/2
Tomatoes - 1/2
Corn - 1/2 cup
Green Chillis - 2
Red chilli flakes - 2tsp
Pepper powder - 2tsp
Chilli powder - 1tsp
pinch of turmeric
Salt to taste

Procedure :-

• Add salt, chilli powder, turmeric to the chicken pieces and keep it aside.
• Now add 1 tsp oil in a pan and fry the chicken pieces till they are soft and all the water that comes of it evaporates and let them cool.
• Now cut the chicken into small pieces and keep aside.
• Take the base of pizza and on it add the tomato ketchup that is given with the base of pizza.



• On it spread the chilli flakes, pepper powder, onions, tomatoes, chopped chillis, chicken pieces, coriander, corn and grated cheese and keep it aside. (I added very little cheese. If u prefer more can add as per your requirement)









• Now preheat the oven at 375F and bake it for 15 minutes.
• Serve it with ketch up.

Spicy Anchovis/Nethallu Curry

Would you like to try a great tasty anchovy recipe? Then you came to a right place.
The sundried anchovy fish curry is one of the basic dish, usually eaten with a bowl of rice. This is really low calorie and high calcium so best preferred if used in our dishes too.

Frankly telling i dont eat this fish but my hubby likes it a lot and after his childhood he never ate that itseems. He use to tell me so many times that he misses his mom's recipes and here there is no oppurtunity to taste that recipes too. One among them is this Anchovies curry. But may be my fate is good that suddenly one fine day these fishes has come into my sight in some chinese store. Then i saw those fishes and felt it to be these nethallu but i dont know the name of Nethallu is anchovies.. ;)Then searched it in google and came to know that nethallu is anchovies in english and came back to the store and purchased at last.

Nethhallu or anchovis is famous in India and is available in any market place there.. My mom always prepared it at home and everyone goes crazy for this dish too... but then im not very much interested about it but when i came to know that its my hubby's fav too then i started searching it. When i first got this in US then you can see my excitement... Its just because that i must make something that makes him feel home and remember his childhood days..So that i can get all that credit...;) . So finally my dish came out real good with two to three trails of experimenting and my efforts are fully fulfilled...:) An incredible anchovy curry gets its real taste from the fish actually. So get the right one.

I will let you know the precautions to be taken in preparing this at the end of the post....if i say it now you may skip the recipe too... ;) Beware !!!!!



Ingredients:-

Anchovies/ Nethallu - 1 cup
Onions- half onion, finely chopped
Green Chillis - 3
Red Pepper With shrimp paste - 2 tsp
Oil - 2tsp
Turmeric - 1/2 tsp
Chillis powder - 1tsp
Lemon - 1/2 (for decoration and serving)
Pinch of salt



Procedure :-

• Remove the heads of the fish, clean fish in water and keep it aside.
• Add chilli powder. turmeric and little salt, mix well and keep aside.
• Now heat oil in a pan and add chopped onions, chillis and fry til they are brown color.
• Add the red pepper shrimp paste to it and mix well (make sure yoou dont fry it more else it will blacken fast).
• Immediately add the fish and fry it for 4mins and add 1/2cup water and kep the lid.
• Within 5 mins gravy thickens and the fish becomes soft too. Switch of the flame and serve it.
• Can be served along with onions and lemon with rice.

Precautions to be taken :

These are just my experiences and i just dont want you people to curse me after you prepare the dish. So im just mentioning those tooo

1. While cooking please make sure the doors and windows are open else that smell will stay in the room for long time.
2. Generally at home we prefer very spicy so i gave the measurements accordingly.. If you feel that it is more then you can change the measurements as per your taste.
3. If you are trying this dry fish for the first time then i think you may not like it. If you are used to from childhood eating any type of dry fish or a fan for non veg then you can happily try this for sure.
4. One more important thing is dont get worry if you are not having that paste its just in my trail method i added that for additional taste but without that too it tastes good but need to add one more tsp chilli powder if you are skipping that paste. But suggested is if you add that it will give extra flavour to the dish.
5. Now after all this long discussion dont scold me that why did i post this recipe if its not good to everyone(Im talking about point 1 ). Its just because i can surely say that many people love this and will enjoy it too... So for those non veg food lovers here is spicy yummyyyy dish... ;)

Enjoy!!!!!

Fish/Chepala Pulusu

Whenever i start doing any non veg item i remember my mom always...Its because that i cannot match her in any way...Somehow i dont get the taste that gets from her. May be i think each one of us face the same thing in our life. As many items we do at home when we have something from our mom the taste lasts. That is the love we developed for her cooking from our childhood. There are many such items that i could not reach my mom and one such is this Fish Pulusu. But this time by my luck it just matched a bit to her taste so i just wanna share that you all. Hope you all enjoy it too...!!!
Im sending this recipe to Celebrating Mom event organised by My Home Kitchen.

Ingredients :-

Fish - 1 big fish of your choice, i took Mackerel fish
Tamarind - 2 lemon sized ball
Onions - 1 , small
Tomatoes - 1
Chillis - 4
Chilli powder - 1tsp
Turmeric - 1/2 tsp
Oil - 2 to 3 tsp
Jeera powder - 1 tsp
Coriander - few leaves
Salt to taste

Procedure:-

• Clean fish with salt and water, add chilli powder, turmeric, salt and keep it aside for half an hour.
• Heat 2tsp oil in a frying pan/ skillet and add the fish pieces evenly (avoid keeping one on top of other for even frying) and fry on both sides carefully till brown colour and keep it aside.
• Now in the same pan add 1 more tsp oil, add onions, slit chilis and fry for 5 mins and add the fish pieces carefully in it.
• Add the tamarind juice, diced tomatoes and keep the lid.
• Now when it is started boiling add the coriander and adjust salt and chilli powder let it boil for some more time.
• The Fish turns its color to dark brown and the piece is a bit hard and the gravy thickens a bit then switch off the flame.

Tip :

• Can be done directly without frying it before but by doing this will avoid fish from breaking while it is being cooked and served too.

Fish Fry

Ingredients :-

Fish - 3to4 (any small fish of your choice)
Chilli Powder - 3 tsp
Turmeric - 1/2 tsp
Dhania Powder - 2tsp
Jeera Powder - 1 tsp
Ginger Garlic Paste - 1 1/2tsp
Coriander for garnishing
Salt to taste

Procedure :-

• Clean the fish with salt water and keep it aside.
• In a mixing bowl add all the ingredients ( except coriander and oil ) and mix it like a thick paste by adding little water.
• Heat oil in a pan and to it add the fishes by dipping it in the paste evenly through out the fish and fry it.
• Fry it on both sides till dark brown colour and garnish it with coriander.

Chicken Fry/ Kodi Vepudu (Without deep frying)

Ingredients :-

Chicken pieces - 1lb (preferably with bones)
Onions - 1
Carrots - 1
Chillis - 5
Yogurt - 1tsp
Ginger garlic paste (GGP) - 1/2 tsp
Chilli powder - 1tsp
Oil - 3tsp
Chicken Masala - 1tsp (readymade masala what we get it in stores)
Ginger - 1 inch piece (finely chopped)
Garlic - 4to5 cloves (finely chopped)
Few Curry leaves
Coriander (as your choice)
Turmeric - 1/2tsp
Food Colour - pinch (optional)
Salt

Procedure :-

• Clean the chicken pieces and add chilli powder, turmeric, salt, yogurt, GGP and mix well, keep it aside for 1/2 hr.
• Now in a pan or dhaka add some oil and chicken pieces and saute it for sometime till all the water which comes from it evaporates.(you can add colour at this point of time) and take them aside.





• Now in the same pan add the onions, chillis, garlic, ginger and saute it till they turn little brown and now add the carrot pieces(cut them into long pieces) and just within 5mins of cooking add the chicken pieces and little water(1/2 cup) and keep the lid.




• Adjust the ingredients like chilli powder, salt etc accordingly and finally add the chicken masala and curry leaves and mix well and take it aside.
• Now garnish it with onions, coriander, carrots and serve it like an appetizer or like any side dish.

Mutton Biryani

Mutton Biryani is a delicious rice-made dish which is most popular among the Muslims and non-Muslims in India. Dont know how they prepare it but it tastes good only when Muslims made it. I always wonder that people make chicken biryani very often at home but when it comes to mutton biryani they prefer going to some hotel and have it. So this is what we too do when we really very much tempted to eat mutton biryani.

But one day when i went to my friends place we had mutton biryani and believe me that i felt it is bought from some hotel. So i asked her the recipe and i dont know whether it is the exact proceudre where Muslims do it but the taste is somewhat nearer. And here im preparing the mutton and rice separately and then mixing them together and cook it further for the final biryani. And thanks to my friend for a wonderful recipe. So please try it at home and enjoy the relished and exquisite taste of this delicious dish.

Ingredients :-

4 to 5 cups basmati rice
1 to 2 lb Mutton
2 onions (Coarsely grind-shouldnt be a paste - u should still see the flakes)
1 1/2 tomato
10 slit green chillies
2 tsp chilli powder
2 tsp garam masala
2tsp Ghee
6-8 cloves
small inch Cinnamon (Dhalchina)
2-3 Biryani leaves
pudhina
coriander
Few Curry leaves
Chilly powder - 1 to 2 spoons (based on ur taste)
3 tbsp Ginger garlic paste
Salt to taste

Procedure:-

• In the pressure cooker add required oil, add half of ground onion, half of slit green chillies, fry till golden brown, then add 1tbsp of ginger garlic paste and fry for 2 mins, then add the chilly powder and 1/2 tsp garam masala and fry for sometime. Now add half of chopped tomatoes and when they are little soft add curry leaves, coriander leaves,required salt and when fried add the mutton to it(if possible add some turmeric salt and chilli powder to it and keep mutton for 15 mins for better taste) and let it cook.
  
  
  
• Water comes out from it and after sometime when the water is evaporating then add 1/2 cup water and let it cook(it takes around 15 to 30 mins to cook depending on the tenderness of the mutton pieces)





• Meanwhlie in the separate bowl (take a big pan where you want actual biryani to be prepared). I used the 10litre cooker.
• Now to this add required oil and two teaspoon ghee, add cloves, cinnamon, biryani leaf, remaining ground onion,slit green chillies and fry till golden brown.
• Then add ginger garlic paste,curry leaves fry for 2 mins, add 1/2 tsp garam masala, chopped tomatoes and saute a little and add coriander leaves and chopped pudhina,required salt.
• Add required water (calculate since u might get water from the mutton mixture) and allow it to boil. Once it comes to boil, add the rice.




• Once rice is half cooked, add the mutton mixture and close the lid of the cooker. Cook it in low flame. Dont put the whistle on(it may take around half an hour depending on how much rice you are cooking) and when you feel it is done take switch off the stove and serve it with raitha.

Bendi Endu royyala/Okra dry shrimp pulusu

Hi friends...
Today's post is something different to me from others. May be you have heard it before but its new to me. But as it is my hubby favorite im trying for this dry shrimp from so many days...Finally!!!!!! I got it from some indian store and tried it at home. I thought it may be a flop experiment but somehow with my trails came out to this shape. It came out very well even its the first time im trying it out. You can hopefully try out this without any doubt ;)



Ingredients:-

Endu Royyalu/ dry shrimp - 1/2 cup
Bendakaya/ Okra - 1lb
Spring Onions - 1 small bunch
Onion - 1/2 small
Chillis - 4 to 6 (according to your taste)
Tamarind - 1 cup thick pulp (soaked and pulp taken)
Tomatoes - 1
Jeera powder - 1tsp
Fenugreek/ Methi powder - 1 tsp
Few Coriander leaves
Turmeric - 1tsp
Oil - 2tsp
Salt to taste



Method :-

Soak the dry shrimp in water for just fifteen mins(dont soak it more else the salt in it may b) and clean it with fresh water.
Now heat oil in the pan add spring onions, onions, chillis and saute it for sometime and then add the shrimp, fry for 5mins and then add the bendakaya and saute it till they become little soft.
Then add the methi powder, jeera powder and saute it for some time then add the tamarind pulp, tomatoes, coriander leaves salt and let it boil for sometime.
When the pulusu is a bit thick then switch off the flame and serve with rice.

Beerakaya royyala kura/ Ridge gourd shrimp curry

Ingredients:-

Beerakaya/ Ridge Gourd - 2 (big)
Prawns - 1.5 lb
Onions - 1/2
Chillis - 5
Few Curry leaves
Jeera - 1tsp
Chilli powder - 2tsp
GInger garlic paste (GGP)- 1tsp
Turmeric - 1/2tsp
Salt to taste

Procedure :-

• Clean prawns and marinate it with chilli powder, turmeric, GGP, salt and keep it aside for 1/2 hour.
• Now heat the pan add oil and add the marinated prawns, keep the lid and cook it till all the water evaporates that comes out from prawns and take it aside.
• Now in the same pan add some oil, add jeera, slit chillis, chopped onions,curry leaves, ridge gourd pieces, pinch of turmeric, salt and keep the lid.
• Now the water comes out from the ridge gourd so no need to add any water and when it is half cooked add the fried prawns, little water and keep the lid again. Now within ten more mins ridge gourd shrimp curry is ready.
• Serve it with rice, chapati etc.