Lamb Keema Fry

INGREDENTS:

Keema-1lb
Onion-2 medium finely slit length wise
Ginger Garlic Paste-2 tsp
Green Chillis-4 slit
Jeera-1tbsp
Curry Leaves-2 sprigs
Turmeric Powder-1/4th tsp
Red Chilli Powder-3tbsp
Garam Masala Powder-2tbsp
Salt-as required
Oil- 4tbsp

METHOD:

-In a pressure cooker take keema , ginger garlic paste, salt , red chilli powder, turmeric and little water and cook for 3 whistles.
-Heat oil add the jeera and curry leaves and let it splutter.
-Add the onions and green chillis and fry for 5 min
-Now add the cooked keema and fry till everything mixes well.
-Cook for 15min and serve hot

Chikkudukaya/ Indian Broad Beans Fry

INGREDIENTS:
Chikkudukayalu / Indian Broad Beans - 1lb cut into 1" pieces and cooked in boiling water for 7-8 min
Onion- 2 medium very finely chopped
Green Chillis - 4 finely chopped
Ginger Garlic paste-1tbsp
Oil-3tbsp
Mustard Seeds - 1 tsp
Jeera - 1tsp
Garam Masala - 1tsp
Salt as required
Turmeric powder - 1/4th tsp
Curry Leaves - 2 sprigs

METHOD:

Heat oil , add the mustard seeds , jeera and curry leaves and fry for 2 min.
Now add the onion , green chillis and ginger garlic paste and fry till the mixture turns brown.
Add salt , turmeric powder and mix well , now add the garam masala powder and mix well.
Finally add the boiled broad beans and stir well till it mixes well , and cook for a further 10-15min till the flavor gets well on the beans.
Serve with white rice.

Vegetable in Hot Garlic Sauce

This is not my own recipe but its the recipe from pepper mill and click here for the recipe.
Thanks a lot miri for the fantastic recipe.
We had this spicy dish along with chicken fried rice , click here for the recipe.

Chepala Pulusu( Fish in a tangy spicy gravy)

INGREDIENTS:

Fish pieces(cut and cleaned) 4-5

Onion-2 medium sized ( if u want more gravy then u can add 1 more medium sized onion)Coriander seeds 2-3tsp

Ginger- 1.5" piece

Garlic- 5-6 pods

Cloves- 2-3

Cardamom-1

Khus khus (gasagasalu) - 1.5 tsp

Pepper- 7-8

Dalchini - 1" piece

Star anise- 1/2

Tamarind - size of a lemon

Turmeric powder- a pinch

Red chillie powder - as req (depends on the amount of spiceness u want)Salt - acc. to taste

Oil -4-5tbsp

Jeera - 1/2 tsp

Curry leaves - 1 or 2 springs

Green chillies- 2-3 slit

METHOD:

-Soak tamarind in water and keep aside
-Make a paste of onion, garlic, ginger, corainder seeds, cloves, cardamom, khus-khus, pepper, dalchini and star anise.
-Heat oil once the oil is hot add jeera and curry leaves and let jeera splatter. now add the paste and fry till the raw smell goes.
-Once the raw smell goes add red chillie powder, haldi powder salt and green chillies and let cok for another 3-4 min.
-Now add the fish pieces and cook for a further 4-5min.add the tamarind juice and let cook till oil floats on top.
-Garnish with coriander leaves and serve with rice.

NOTE:dont stir frequently after adding the fish as the fish might break

Tomato Pudina & Coriander Chutney

INGREDIENTS:
Tomato-3 medium sized
Pudina - 1/2 bunch
Coriander -1/2 bunch
Garlic - 2 pods
Green chillies - 1 or 2 (depending on ur taste)
Turmeric - a pinch
Salt as req
Mustard seeds - 1/2 tsp
Oil 2.5 tbsp

METHOD:
-Heat oil. once the oil is hot add tomatos ( chop them into 4 or 6 pieces) and let it cook till it becomes like a paste.
-Now add the garlic pods , pudina leaves, coriander leaves, green chillies,turmeric and salt.
-Cook for a further 5 min.
-Remove the kadai from the stove and keep aside and let it cool.
-Once it cool grind into a smooth consistency.
-Now put tadka by heating oil and crackling the mustard seeds.
-Enjoy the chutney with hot hot idli's or dosa.

Palak Paneer

INGREDIENTS:

Palak - 2 bunches

Paneer- 1 packet (approx 200gms)

Tomatoes - 1 medium (finely chopped)

Green chillies - 2-3 (acc to ur taste)

Amchur powder- 2 pinches

Dhania powder - 1 tsp

Jeera - 1/2 tsp

Lanung - 2 (crushed)

METHOD:

-Cut the stems of palak and clean the leaves put the leaves in boiling water for 2 min.

-Let them cool and make a fine paste do not discard the water.

-Heat oil add jeera tomato and laung and cook till tomatoes have been mashed into paste.

-Now add the dhania powder, amchur powder, palak paste, salt and green chillies and cook for 5 min.

-Now add the paneer and the water in which palak was boiled( add water as req or else the gravy will become very thin) and cook for a further 5 min.

-Serve with pulkas or chapatis.

Spicy Dal

INGREDIENTS:

Dal- 2 cups

Onions - 2 large ( finely chopped)

Tomatoes - 2 medium (finely chopped)

Mustard - 1 tspJeera - 1/2 tsp

Green chillies - 3-4

Garam masala powder - 1 tbsp

Red chilli powder - 1 tbsp

Turmeric powder - a pinch

Salt - according to taste

METHOD:
-Take the dal, wash and cook in a pressure cooker till it is done.for 2 cups of dal add 4 cups of water.

-Heat oil. once hot add mustard seeds and jeera and let them splutter.now add onions and turmeric powder and cook for 4-5 min.

-Now add the tomatoes and cook till tomatoes r soft and done.once done add the green chillies, garam masala powder , red chilli powder and salt and cook for another 5 min.

-Add the cooked dal and cook for 3 -4 min. now add 3-4 cups of water and cook till the desired consistancy is achieved.

Bagara Baingan

INGREDIENTS:

Baingan - 8-9 small

Big Onion- 1

Ginger-Garlic paste 1 Tbsp

Hot Red Chili powder 1 Tbsp

Groundnuts( dry roasted and powdered) 3 Tbsp

Grated coconut 3 Tbsp

Tamarind paste 1/2 tsp

Sesame seeds 1 Tbsp

Coriander Seeds 1 Tbsp

Jeera Seeds 1 tsp

Cloves -3

Dalchini - 1/2"

METHOD:
-Dry roast coriander seeds , jeera , cloves ,dalchini , and powder it with along with dry roasted groundnuts, dry roasted sesame seeds ,coconut and tamarind and keep it aside.

-Fry onion until transparent and make a paste of it.

-Slit the baingan till midway add in salt and fry them in oil and keep them aside.

-With little oil season mustard seeds , jeera seeds, curry leaves until mustard start sputtering.

-To this add ginger garlic paste and fry for some time.

-Add in the baingan, the grounded masala paste , red chili powder, salt and about 2 cup of water and heat it under high flame for about 5 mins and simmer it for another 10 min until the gravy thickens or till the required consistancy.

-Serve hot with chapathi's or white rice.

Tomato Soup

INGREDIENTS:Tomatoes - 3

Garlic paste - 1/2 tsp

Pepper - 1/2 tsp

Salt as required

Cornflour - 2tbsp

Water as required

Bread croutons as required

METHOD:

-Boil the tomatoes for about 15min let them cool.

-Now grind the tomatoes to a fine paste and keep aside.

-Heat water now add the tomato puree , garlic paste , pepper and boil for 10min.

-Add salt and adjust it according to your taste and boil for another 5 min.

-Dissolve cornflour water and add the soup boil till the soup thickens.

-Serve hot with croutons.

Palak Chutney

INGREDIENTS:

Palak - 3 bunches

Oil - 4tbsp

Sesame seeds - 2tbsp

Mustard seeds - 2tbsp

Methi seeds - 1/4 tsp

Urad dal - 3 tbsp

Red chillies - 4-5

Green chillies - 3-4

Tamarind pulp - 3 tbsp

Hing - a pinch

Curry leaves - 1 sprig

METHOD:

-In a pan dry roast the sesame seeds till golden brown and keep aside.

-Clean the palak and roughly chop the leaves.

-Heat 1tbsp oil in a kadai and add the palak leaves and cook till the water has evaporated.

-Heat 2tbsp oil in another kadai and add urad dal and fry till brown now add the 1tbsp mustard , methi seeds and fry.

-Now add red chillies and fry for abt 30sec and add hing and green chillies and fry for another 1 min. let the mixture cool.

-To this mixture add the roasted sesame seeds , tamarind pulp and salt and grind into a fine paste now add the palak and grind to a fine paste.

-Heat 1tbsp oil and add the left mustard seeds and curry leaves and add to the chutney

NOTE:this chutney goes very well with chapathi's or phulka's.

Hot & Sour Soup (Indian Style)

INGREDIENTS:

chicken 50-75gms (boiled and shredded)

tomato -3 medium sized boiled and pureed)

finely chopped beans -3

finely chopped carrot -2 medium

ginger - 1/4"

garlic - 3pods

jeera -1/2 tsp

dhania - 2tsp

peppercorns - 10

cornflour - 2tbsp

red chillie powder 1 tbsp

haldi- a pinch

salt as req

finely chopped coriander and mint leaves for garnish

METHOD:

-Make a fine paste of jeera dhania,peppercorns, ginger and garlic.

-Heat water and when it starts boiling add the finely chopped carrot and beans when the

veggies r half boiled add tomato puree,shredded chicken, red chillie powder, haldi and the paste.

-Let it boil for 15mindissolve cornflor in water and add to the boiling soup and cook for a further 2-3min

-Garnish with finely chopped coriander and mint leaves and serve hot

ANAPAKAYA PAPPU

INGREDIENTS:
Bottle gourd-100gms
Dal-2 cups
Green chillies-3-4
Whole red chillies-2-3
Mustard seeds-2tsp
Jeera-1/2tsp
Urad dal-1tbsp
Hing- a pinch
Salt - as required
Curry leaves - 1 sprig

METHOD:
-Take a pressure cooker and add the washed dal , required water, chopped pieces of bottle gourd and green chillies.
-Cook for 3 whistles then let it cook on sim for 10 more min and switch off. once cool mix salt.
-Heat oil add urad dal and let them turn brown now add mustard seeds, jeera, hing and curry leaves and add to the cooked dal.

Old Recipes

I know everyone visiting here mut be thinking what i this , there was some unknown problem because of which the first posts of my blog were not fully visible , the pictures were visible for few but the recipe wasn't , so am reposting all those old recipes again in the coming post