Friday, 2 September 2016

Mutton curry

Mutton curry is extremely tasty especially when made with poppy seeds,coconut and  spices.



Ingredients:
Mutton : 1 kilo
Onion: 2 large onions finely chopped
Green chillies: 2 (optional)
Coriander leaves: 7 - 8 strands finely chopped
Mint leaves: 5-6 strands finely chopped
Tomatoes: 4 medium finely chopped
Turmeric: 1 table spoon
Ginger garlic paste: 3 table spoons
Red chilli powder: 4 teaspoons
Salt:as per taste
Coriander powder: 2 tablespoons
Oil: 50mls
Poppy seeds: 2 tablespoons
Coconut powder: 4 tablespoons
Cinnamon: 1/2 inch stick
Cardamom: 3 whole
Cloves: 6 whole
Caraway seeds:1 teaspoon
Water: as required

Procedure:
Step 1:
Grind poppy seeds and coconut powder to fine paste and keep it aside.

Step 2:
Make special masala with cloves,cardamom,cinnamon,caraway seeds to fine powder and keep it aside.

Now take a pan,add oil and once heated add chopped onions,green chillies,once onions are golden brown add turmeric and ginger garlic paste.

After 2 - 3 minutes add poppyseeds and coconut paste and cook for 5 minutes.

Later add washed and cleaned  meat and let it absorb all the above paste,later add special masala,red chilli powder,salt ,coriander leaves,mint leaves and cook with lid for 10 - 15 minutes on slow flame without burning the spices.

Now add chopped tomatoes and put the lid,once all the tomatoes are mushy,add water and pressure cook the curry,for 4 -5 whistles or until the meat is tender.

Once pressure cooked,add coriander powder  and let it cook for some more time or until it you get a thick gravy.

Garnish with Finley chopped coriander and serve with rice.

Happy cooking😊😊
















Sunday, 10 July 2016

Peethala pulusu (crab curry)

Yummy spicy peethala pulusu,goes well with rice.




Ingredients:
Crabs: 6-8
Ginger garlic paste: 4 teaspoons
Onion: 1 large finely chopped
Tomato: 2 Finley diced
Coconut powder: 3 tablespoons
Poppy seeds: 2 tablespoons
Cloves: 4
Cardamom: 2
Curry leaves: 3 strands
Coriander leaves: few finely chopped
Red chilli powder: 2-3 teaspoons
Salt: as per requirement
Coriander powder: 2 tablespoons
Tamarind pulp: 2 lemon sized tamarind ( wash and soak in water)

Procedure:
Soak crabs in salt water for 5-10 minutes and clean them with a brush(new tooth brush) and keep it ready.

Grind poppy seeds,coconut powder,cloves and cardamom to fine paste and keep it ready.

Soak tamarind in water and get the pulp out of this and keep it ready.

Now take a deep,wide  pan and add oil and once the oil is heated add onions and Saute them until  golden brown.

Now add ginger garlic paste and once the raw flavour is gone add grounded coconut and spices paste.

Once it is fried in the oil for sometime add red chilli powder,salt and cook for a minute and later add chopped tomatoes and close the lid.

Once all the tomatoes are mushy add coriander leaves,curry leaves and add washed crabs and coat it well with tomato gravy.

After 5 minutes add tamarind pulp and add required amount of water,coriander powder and cook until you get a nice semi liquid gravy.

Garnish it with coriander leaves and serve with rice.

Happy cooking😊😊









Friday, 1 July 2016

Kodi kura (chicken fry)

Spicy yet tasty chicken fry,you can serve it with rice or roti's.



Ingredients:
Chicken: 1 bird cut into curry pieces
Onion: 1 large finely chopped
Green chillies: 2 chopped
Coriander leaves: few finely chopped
Mint leaves: 2 palmful finely chopped
Coconut powder: 4 tablespoons
Chicken masala: (Everest or MTR chicken masala)
Cinnamon sticks: 1 inch
Cardamom: 2
Cloves:4
Caraway seeds: 1/2 teaspoon
Turmeric: 1/2 tablespoon
Red chilli powder: 3
Garam masala: 1 tablespoon
Ginger garlic paste: 3 tablespoons
Oil: as per requirment

Procedure:

Clean the chicken and keep it aside and make a fine powder of coconut,caraway seeds,cardamom,cinnamon and cloves and keep it aside.

Now take a pan and add oil,once it heats up a little add chopped onions,green chillies and fry until golden brown.

Now add turmeric powder and ginger garlic paste.

Once  the raw flavour of ginger garlic goes away add coconut mixture( grounded along with whole spices).

Fry it for sometime and add chicken pieces,mint leaves,coriander leaves and coat it well with these spices and cook on slow flame.

Chicken oozes out lot of water and cook until all the water is evaporated.

Now add chicken masala and fry it with chicken for sometime.

Later add red chilli powder and salt and cook until chicken  absorbs all the spices.

At the end add coriander masala and cook for some more time and switch off the flame.

Happy cooking 😊😊





Friday, 24 June 2016

Spicy Prawn curry

Yummy spicy prawn curry,goes well with rice and chapati.

Ingredients:
Prawns: de veined and cleaned
Onion: 1 large finely chopped
Poppy seeds: 1 tablespoon
Turmeric: 1 teaspoon 
Red chilli powder: 1-2 tablespoons
Salt: 1-2 tablespoon
Coconut powder: 2 tablespoons
Caraway: 1/2 teaspoon
Cinnamon stick: 1/2 inch
Garam masala: 1/2 teaspoon
Coriander powder: 1 tablespoon
Coriander leaves: few finely chopped
Lemon: half a lemon

Procedure:
Take a deep pan and add washed and cleaned prawns and add little ginger garlic paste and oil and cook until it's almost cooked.(initially it oozes out water but cook until all the water is evaporated and prawns are cooked well).

Make a fine paste of poppyseed and coconut and keep it aside.

Now take a deep pan and add oil,once it heats up add caraway seeds,cinnamon stick,onions,once the onions are golden brown add turmeric and ginger garlic paste and cook until raw flavours of ginger and garlic are no more.

Now add poppy coconut paste,garam masala and cook for 5-10 minutes on a slow flame and later add prawns.

Let the prawns cook in the onion gravy for some more time and later add red chilli powder,salt and cook until prawns absorb all the gravy.

Now  add coriander powder and coriander leaves and cook for 5 more minutes.

Switch off the flame and squeeze some lemon juice on top.

Serve it hot with rice or chapati.

Happy cooking😊😊








Sunday, 19 June 2016

Sunundalu or urad dal laddu

Sunundalu are made with black lentils( minapappu or urad dal ),they are not only tasty but healthy too,especially for kids.




Ingredients:
 Black lentils:500gm
 Sugar:500gm
 Ghee: 250gm
 Rice: 120gm

Procedure:
Dry roast black lentils(minapappu) and rice separately on low flame.

Melt the ghee,just until it is warm not too hot and keep it aside.

Roast cashews and almonds in ghee and chop them into halves.

Later grind roasted black lentils (minapappu),rice and sugar to almost fine powder.

Now take grounded powder in a bowl, add roasted and halved nuts and add ghee and make round laddu's.

Delicious and healthy Sunundalu are ready in no time.

Happy cooking😊😊



Friday, 17 June 2016

Chicken pulao

Mouth watering chicken pulao!!!!

Ingredients:
Chicken marination:
Chicken: 500gm
Red chilli powder: 2 tablespoons
Salt: 2 and 1/2 tablespoons
Curd or yogurt: 1 cup
Ginger garlic paste: 2 tablespoons
Biryani masala: 2 tablespoons
Garam masala: 1 tablespoon
Lemon juice: 1/2 cup
Mint leaves: 4 strands finely chopped
Fried onions: 2 fistfuls
Oil: 3 tablespoons
Mix all these well and marinate it at least for 2 hours or if possible overnight.

Cooking chicken:
Onions: 1 medium finely chopped
Green chillies: 2- 3 chopped
Caraway seeds: 1 tablespoon
Ginger garlic paste: 1 tablespoon
Ghee: 2 tablespoons

Now take a pan add ghee,caraway seeds(shajeera),onions,green chillies.

Once onions are golden brown add Ginger garlic paste and add above marinated chicken and cook for 20 minutes or so and switch off the flame after 20 minutes.

Unlike chicken biryani which is raw,for pulao  you can always check the  taste of salt and spice and add more if you need.

Rice preparation:
Rice: 4 cups
Caraway seeds: 1 tablespoon
Coconut powder: 2 tablespoons
Cloves: 3
Cardamom: 2
Cinnamon:1 inch stick
Onion: 1 chopped
Green chillies: 2 chopped
Ghee: 4 tablespoons
Lemon:2 tablespoons
Salt: 2 tablespoons
Water: 4 cups


Now grind coconut powder,cloves,cardamom,cinnamon to fine powder.

Now take a pot add ghee,add caraway seeds,onions,green chillies,ginger garlic paste,salt and once cooked add above  masala,add rice and after 2 minutes add water,lemon juice and cook aldent.

Once rice is cooked aldente now spread a layer of cooked chicken alternating with a layer of rice and pack the lid of  the pot with a dough and cook for 10 - 15 minutes.

Serve with raitha,happy cooking😊😊



















Thursday, 16 June 2016

Kodiguddu tomato curry ( tomato egg curry )

Tasty kodiguddu tomato curry,goes well with rice and chapati.

Ingredients:
Eggs:6-8
Onions: 1 large finely chopped
Tomatoes: 6-8 chopped
Ginger garlic paste: 1 tablespoon
Red chilli powder: 1 and half tablespoon
Turmeric: 1 teaspoon
Coriander powder: 1 tablespoon
Salt:2-3 teaspoons
Oil: 5 tablespoons
Coriander leaves: few finely chopped

Procedure:
Take a deep pan and add oil and once it heats up add onions.

Once the onions are golden brown,add turmeric, ginger garlic paste.

After a minute or so add red chilli powder and after few seconds add tomatoes,salt and cook until mushy.

Now crack the eggs and put them in the tomato gravy and cook until done.

At the end add coriander powder and coriander leaves and cook for 5 more minutes and switch off the flame.

Serve it hot with rice.

Happy cooking😊😊