Sorakaya Senagapappu Kura

INGREDIENTS:

Sorakaya/Bottle gourd- 1 cup small pieces

Chana dal- 1 and ½ cup

Onions- 1 large finely chopped

Tomatoes – 1 large or 2 small finely chopped

Green chillies- 2-3 slit

Red chili powder- 1tbsp

Coriander powder- 1 tbsp

Turmeric powder- ½ tsp

Garam masala – ½ tsp

Curry leaves- a few sprigs

Mustard seeds- ½ tsp

Asafoetida- a pinch

Oil- 4-5 tbsp

Salt -acc to taste

METHOD:

-Soak senagapappu(chana dal) for 1 hr.Drain and keep aside.

-Heat oil in a pressure cooker, crackle mustard seeds.

-Add hing, green chillies and curry leaves and fry for 30 secs.

-Add chopped onions and fry until they are transparent, now add chopped bottle gourd pieces and fry for 2-3 mins.

-Add chopped tomatoes amd cook for 3-4 min till the tomatoes are mushy, add the soaked dal and saute for 2-3 mins.

-Add coriander powder, red chili powder, garam masala, turmeric powder and salt fry for till the raw smell goes.

-Add 1 cup of water and pressure cook for 1-2 whistles. Chana dal should be firm to touch but it should be cooked.

-Serve hot with rice.

I am sending this to Dish Name Starts With-S Hosted at Akhilas Kitchen 

                                                   

Tandoori Chicken Masala

This dish is a curry version of the famous Tandoori Chicken. Wanted to have tandoori chicken but also gravy , so tried this on the basis of Chicken Tikka Masala and surprisingly the curry turned delicious and everything was over in no time. Please try it and let me know. This dish goes with Butter Naan.

INGREDIENTS:
Chicken- 1/2 kg big chunks
Curd- 1/2 cup
Garam Masala- 2 tbsp
Red Chilli Powder- 1 and 1/2 tbsp
Turmeric Powder- 1 tsp
Pepper Powder- 1tsp
Salt- as required
Kasoori Methi- 2tsp fine powder
Coriander Powder- 1tbsp
Lemon Juice- from 1 big lemon
Onion - 1 big finely chopped
Green Chillis - 2-3 chopped
Tomato - 1 big finely chopped (use the hybrid variety)
Oil- 4tbsp
Butter - 3tbsp

METHOD:
-Marinate the chicken with all the ingredients except the last 5 ingredients.
-Leave the marinated chicken for 4-5 hrs.
-Heat a kadai , add oil and butter. Once hot add the chicken pieces. Dont add the curd marinate , only the chicken pieces.
-Cook till the chicken is done, it will take around 20-25 min to cook till tender. 
-Once done carefully remove the chicken pieces and leave the oil in the kadai.
-To the hot oil add the onion , green chilli and cook till the onion is transparent. Add the tomato and cook till the tomato dissolves in the onion , add the left over curd marinate and cook till a nice aroma is released.
-The gravy will leave oil once everything is cooked well.
-Add the tandoori pieces, mix well and see that the gravy coats the chicken well. Cook for 5 min.
- Add 1 cup of water close with a lid and cook for 2 min till the gravy thickens a bit.
-Serve with Butter Naan.

Thootla Pulusu

This dish is a traditional bottle gourd dish from the Godavari Dist. of Andhra Pradesh. I learnt this dish from my DH's paternal grandmother. She is an amazing cook, what ever she makes turns out delicious. Even a simple dish turns delicious maybe that's the magic of grandmother's hand. So today am sharing this authentic recipe with everyone. One important thing is the bottle gourd has to be very tender only then the real taste of this recipe will come out. Thootlu means holes in telugu , as we poke holes into the bottle gourd this dish dish is called thootla pulusu.

INGREDIENTS:
Bottle Gourd - 2 cups (big chunks)
Onion- 1 large
Ginger Garlic Paste- 1 tbsp 
Coriander seeds - 1tsp
Jeera - 1tbsp
Cinnamon- 1" piece
Cloves - 2
Milk - 4-5tbsp
Tamarind juice - 4-5 tbsp
Turmeric powder- 1/2 tsp
Red Chilly powder - 1-2tbsp (please adjust acc to taste , i added 2 tbsp). 
Oil- 5-6 tbsp

METHOD:
-Take the bottle gourd and fork and poke holes into the bottle gourd.These holes help the flavors penetrate the gourd well.
-In a mixer take the cinnamon , cloves , coriander seeds , jeera , ginger garlic paste and grind to a fine paste, finally add the onions and grind once again to a smooth paste.
-Take a pressure cooker , heat oil , add the left over jeera and curry leaves , fry for 1 min.
-Add the onion paste, add the salt and turmeric and cook till raw smell goes.Add the red chilli powder and cook for a further 2-3 min.If the mixture goes dry add 1-2 tbsp of water.
-Now add the bottle gourd pieces, mix well and cook for 5 min.
-Add the milk and tamarind juice and little water.Let the curry come to a boil.
-Close the lid and wait for 2 whistles.
-After the pressure is down open and serve with rice.

Cauliflower Curry

We are not that found of cauliflower but i do make it occasionally , i either make a simple stir fry or a masala curry that is mildly spiced to go with rice and rasam.

INGREDIENTS:

Cauliflower florets – medium sized florets 1 cup

Onion – 1 medium( finely chopped)

Tomato- 1 medium ( microwaved andmade into a rough paste)

Green Chillies-  2 finely chopped

Ginger Garlic Paste- 1 tsp

Red Chilli Powder – 1tsp

Coriander Powder – ½ tsp

Garam Masala – ½ tsp

Turmeric Powder – ½ tsp

Salt – acc to taste

Curry Leaves – 2 sprigs

Oil- 3 -4 tbsp

METHOD:

-Clean the florets in running water and soak them in cold water with salt for 15-20 min.

- Heat oil , add the jeera and ginger garlic paste. Fry for 1 min.

-Add the green chillies and onion and fry for 3-4 min.

-Add the pureed tomato and cok for 5 min more till oil separates from the mixture.

-Add the salt, turmeric powder, coriander powder , red chilli powder and garam masala and mix well. If the mixture is too dry add 1/4^th cup of water and cook till the masala is cooked well.

-Add the cauliflower , mix well and let the cauliflower cook in the masala for 3-4 min.

-Add ½ cup of water close with a lid and let the gravy thickens.

-Serve hot with rice and rasam.

Anapagaya Pulusu

Pulusu is a typical Andhra preparation which is a tamarind based gravy dish that provides a tangy flavor to vegetables.Jaggery or sugar is added along with methi seeds powder that give this dish a tangy, sweet and sour flavour. This medly of flavours bring out the best in the dish.

INGREDIENTS:

Anapagaya (Bottle Gourd) - medium sized pieces 2cups

Onion - 2 medium chopped finely

Green Chillis - 2 chopped

Tamarind - 1/2 lemon size

Curry Leaves - 2 sprigs

Jeera - 1tsp

Mustard Seeds -1 tsp

Garlic - 1-2 crushed

Methi seeds - 15-20 roasted and powdered

Red Chilli Powder - 1 and 1/2 tsp

Haldi Powder - 1/2 tsp

Sugar - 2tbsp

Salt as required

Oil - 2tbsp

METHOD:

-Soak the tamarind in water for 10min and extract 2 cups of tamarind water.

-Heat oil , add the garlic and let the garlic fry for 1 min.

-Add the jeera, mustard seeds,curry leaves and red chillis , fry for 2min.

-Now add the onions and green chillis and cook till the onion turn transleucent.

-Now add the salt , haldi, red chili powder and sugar and cook till the sugar caramelizes nicely.

-Add the anapagaya pieces and mix well. Cover and cook for 5-6 min.

-Add the tamarind extract and let it boil for 3-4 min.

-Now add the methis seeds powder , mixx well cover and cook till the gravy thickens.

-Serve with hot rice, dal and ghee.

I am sending this to Traditional and Native Recipes Event Hosted by Sara at Sara's Tasty Buds. 

                                             

Vankaya Kothimera Karam

Stuffed Brinjals are famous throughout Andhra. Each region has its own different stuffing for the baby brinjals.Once such stuffing is called Kothimera Karam ( coriander masala paste).

INGREDIENTS:
Baby White Brinjals : 8
Coriander leaves : 1 big bunch
Garlic : 3 medium pods
Ginger : take the piece that is same as garlic.
Coconut : 2 tbsp ( i used the dry powder , fresh coconut can also be used)
Green chillies : 3 ( can be adjusted acc. to taste)
Salt :acc to taste
Oil : 3 tbsp

METHOD:

-Clean coriander leaves grind ginger , garlic , green chillies , coconut , coriander leaves, little salt to a fine paste. If required add few drops of water while grinding .Do not add more water.
-Put a plus slit on each brinjal on opposite side of the stem till half the length.I removed the stems and
-Stuff this coriander mixture in brinjals.
-Heat a non stick kadai, add oil and once the oil is hot add the stuffed brinjals and saute them for 5 min.
-Fry brinjals till 3/4 th done and then add remaining coriander paste and cook for some more time , adjust the salt. 
-Add little water and cook till oil leaves the edges and the 
gravy is cooked well.
-If you want you can leave it as a gravy or cook more till 
the mixture dries up.
-Serve with hot rice and ghee.

                                        
I am sending this to Traditional and Native Recipes Event 
Hosted by Sara at Sara's Tasty Buds.

Royyala Iguru

Royyalu Iguru is a thick curry in Andhra Style. It is very spicy if you eat it in the villages but we make it a little milder.If we have some fresh prawns this is the tastiest and easiest curry to make and eat along with hot rice especially in the rainy season!!!!!

INGREDIENTS:

Prawns- 1/2 kg

Onions - 2 medium

Green Chillis- 2-3 (can be changed acc to taste)

Cloves-3-4

cinnamon- 1" piece

Pepper - 3-4

Ginger- 1" piece

Garlic- 3 pods

Salt- According to taste

Haldi- 1/4th tsp

Red Chilli Powder- 2Tbsp

Garam Masala- 1/2tsp

Oil- 7-8 tbsp

METHOD:

-Take the ginger and garlic in a mmortor and pestle and pound them coursly.

-Coarsly pound the cloves , cinnamon and pepper in a morter and pestle.

-Roughly chop the onions and green chillies.

-Coarsely grind the chopped onions , green chillies and the pounded ginger garlic.

-Heat oil , add the pounded cloves , cinnamon and pepper. Fry till a nice aroma is released.

-Now add the onion paste and fry till the oil leaves from sides.Will take around 10-15 min.

-Once the onion paste is cooked add the salt , haldi,red chilli powder and the garam masala. We can add little water so that the masala dosen't burn.

-Finally add the raw prawns , mix well and let the prawns release all the water. Let them cook in their own water.

-Once the water dries up add 1 cup water close with a lid and let the curry simmer for 15-20 on low heat so that the prawns cook thoroughly.

-Enjoy with hot rice.

Yummmyyy!!!!!!

Sending this dish to Seafood Feast Event hosted by  Usha @ MySpicyKitchen.

  

Chicken Curry

This is the curry that i made for our weekend meal. So here is the recipe. It was perfect for the peas pulao and the roti.

INGREDIENTS:

chicken- 500gms

onions- 1 medium , chopped

tomato- 1 medium , chopped

Ginger Garlic Paste - 2tbsp

green chillies - 2-3 slit and chopped

red chilli powder - 2tbsp ( can be adjusted acc to your taste)

turmeric powder - 1/2 tsp

salt- as per taste

garam masala - 1.5 tbsp

oil- 5-6tbsp

Jeera - 1tbsp

curry leaves - 2 sprigs

Mint Leaves- Small bunch finely chopped

METHOD:

-Clean the chicken and pat it dry.

-Add the onions , tomato, green chillies,ginger garlic paste, red chilli powder , turmeric salt and garam masala and mix well.

-Take a pressure cooker , add oil. Once the oil is hot add jeera and curry leaves.

-Let the jeera splutter , now add the chicken , turn the flame to high and cook for 5 min on high.

- Lower the flame and cook for 15-20 min till all the water that comes out of the chicken dries.

-Add 2 cups water , let it come to a boil.Once the water starts to boil close the lid and cook for 2-3 whistles.

-Remove the lid and add the chopped mint leaves,cook for 5 min. Serve with Rice , Roti or any flavored rice.

Kadala Curry

Kadala Curry the famous dish of Kerala has been on my to do list from a very long time , everytime i soak the black chana and boil them we all finish them up as a snack. So when i decided to make chapathi i made my mind not to finish the chana and we succeeded , here is the delicious Kadala Curry we enjoyed with hot hot chapathi's.

Ingredients:

Black Chana- 1 nd half cup (soaked for 5 hrs and boiled with salt)

Onion - 1 big finely chopped

Tomato - 1 big

Coconut - 3tbsp

Curry Leaves- few sprigs

Oil- 2 tbsp

Jeera - 1tsp

Ginger Garlic Paste - 1tbsp

Coriander Powder- 1tsp

Red Chilli Powder- 1 tsp

Garam Masala- 1 tsp

Haldi- 1/4th tsp

Salt- acc to taste

Method:

- Make a fine paste of tomato and coconut.

-Heat oil , add the jeera and curry leaves, now add the ginger garlic paste and fry for 2 min till the raw smell goes.

-Add onions and cook for 5 min till the onions turn lite brown , add salt and haldi cook for another 2-3 min , if the mixture becomes dry add a few spoons of water.

-Add tomatoes and cook till the tomatoes are well done.

-Add the remaining powders and cook for another 3-4 min till they blend well.

-Add boiled chana and mix well. Wait for 5 min and add 3 cups of water and cook till a desired consistency is acquired.

-Serve hot with chapathi.

Egg Capsicum Curry

We were served this dish at one of our relatives house , we were surprised as we didnt know we can add capsicum to an egg curry , so tried it out and it turned out nice and tasty.



Ingredients:
Egg- 3 hard boil and make few slits
Onion - 1 large, finely chopped
Tomato - 1 medium, finely chopped
Capsicum - 1 large , chopped into medium chunks
Ginger garlic paste- 1 tbsp
Oil - 2tbsp
Jeera - 1tsp
Salt- acc to taste
Haldi - 1/4th tsp
Garam masala powder - 1tbsp
Red chillie powder - 1/2 tsp


Method:
-Heat oil add the jeera and fry for 1 min , now add the ginger garlic paste and fry for 2 min till raw smell goes.
-Now add the onions , tomato salt and haldi and fry till you get a nice thick gravy ,will take about 5-10min.
-Add the garam masala powder and red chilli powder and cook for another 3-4 min.
-Now add the eggs and fry for 5min , add few spoons of water if the gravy startes to stick tothe bottom.
- After 5 min add 1/2 cup of water closethe lid and cook till all the water evaporates.
-Now add the chopped capsicum, close the lid and cook for 2 min.
-See to it that the capsicum dont loose their crunchyness.
-Serve hot with rice.

Kadhai Paneer

Another recipe from Sailu of Sailus Food. Had this yummy dish with hot hot phulkha's. Thanks once again Sailu for such amazing recipes.

Thotakura (Amaranth Leaves) Curry

Leafy vegetables are so innovative , we can make dal , pulusu , curry and even ad them with chicken or mutton. Today i made a simple curry with fresh thotakura that i got from a vendor who comes in the morning with loads of fresh greens everyday.

Ingredients:

Thotakura - cleaned and chopped 3 cups packed

Onion - 1 medium finely chopped

Green Chillies - 3-4 sliced (acc to your taste you can adjust the number)

Curry Leaves - 2 sprigs

Milk - 1 cup

Water - 2 cups

Oil- 2 tbsp

Mustard Seeds - 1tsp

Jeera - 1 tsp

Garlic - 2 cloved crushed

Haldi powder - a little

Salt - acc to taste

Method:

-Heat oil add the garlic and fry till it turns brown , now add the mustard seeds , jeera and red chillies , fry for 2 min.

-Add the curry leaves , green chillies and onions and fry till the onion just start to brown.

-Now add the thotakura and stir well and coo for 10 min till the water evaporates.

-Add turmeric and salt and cook for another 2 min.

-Mix 2 cups of water in the milk and add to the curry.

-Cover with lid and cook till all the liquid evaporates and a nice thick gravy is left.

-Serve with Rice.

With the same procedure we can also make Spinach Curry.

Gongura Mutton

Sorry everyone i did not post anything on my blog from a long time , been extremely lazy in posting and thanks to the games in facebook that i got addicted to i spend most of the time playing them. But now i have decided its high time i should start posting recipes that have been pending from a very long time. So here i am staring off with a classic recipe of Gongura Mutton , the recipe is a combination of my cousin's recipe and sailu's recipe to make this yummy curry. Here is the recipe.

Ingredients:
Mutton - 1 lb
Gongura - 2 cups
Onion - 1 large chopped
Curd - 1 cup
Green Chillies - 3-4
Dhania Powder - 1 tbsp
Haldi - 1/2 tsp
Ginger Garlic paste - 1 tbsp
Garam Masala Powder - 1 tbsp
Oil - 5 Tbsp
Jeera - 1 tsp
Curry Leaves - 3 sprigs
Salt - acc to taste

Method:
-Heat water , add the gongura leaves , boil them for 2 min and keep aside.
-Take rest of the ingredients except oil , jeera and curry leaves to marinate mutton.
-Marinate mutton for 1/2 hr.
-Heat oil in a pressure cooker , add jeera and curry leaves let them splutter , now add the marinated mutton and cook for 15-20 min.
-After 20min add the boiled gongura leaves and cook for 5 min , add 2 cups of water , close the lid and cook for 4-5 whistles.
-Serve with white rice or pulao.

Paneer Bhurji for JFI Paneer

Ingredients:

Grated Paneer - 1 cup

Chopped Onion - 1 medium

Chopped Tomato - 1 medium

Chopped Green Chilli - 2

Cubed Capsicum - 1 large

Turmeric - 1/4th tsp

Salt - as required

Oil - 2 tbsp

Jeera - 1tsp

Mustard seeds - 1tsp

Curry Leaves - 2 sprigs

Method:

-Heat oil , add the mustard seeds , jeera , curry leaves , onion and green chillis and cook till onions turns light brown.

-Add the tomatoes , salt and turmeric and cook till tomatoes get mashed well.

- Now add the capsicum and cook for 2 min , take care the crispiness of capsicum dosent go.

-Add the paneer and mix well.

-Cook for 5 min and serve with roti.

This is my entry for JFI-Paneer being hosted by Trupti of The Spice Who Loved Me

Thanks to Indira of Mahanadi who started off this Web Event JFI

Bendakaya Pulusu Kura (Bhindi in Tangy Tamarind Sauce)

Ingredients:

Bhindi - 1lb chopped into big pieces

Onion - 2 medium chopped finely

Green Chillis - 2 chopped

Tamarind - lemon size

Curry Leaves - 2 sprigs

Jeera - 1tsp

Mustard Seeds -1 tsp

Garlic - 3-4 crushed

Methi seeds - 15-20 roasted and powdered

Red Chilli Powder - 1 and 1/2 tsp

Haldi Powder - 1/2 tsp

Salt as required

Oil - 2tbsp

Method:

-Soak the tamarind in luke warm water and extract 2cups of tamarind juice.

-Heat oil add the garlic and let it turn brown , now add the jeera , mustard seeds and curry leaves.

-Now add the onions and green chillis and cook for 2-3 min. After 2-3 min add the haldi powder and salt and cook for another 5-7 min.

-Now add the red chilli powder and cook for 2-3 min. Add 2-3 tbsp of water if the mixture becomes dry.

-Add the bhendi pieces and mix well till the mixture coats the bhindi well.

-Cook for 10 min.

-Add the tamarind extract and methi powder and cook till all the water is absorbed and a nice gravy is left.

-Serve with rice.

Note: For the above curry you can also substitue Bottle Gourd/ Ridge Gourd/ Raw Banana/ Tindora /Boiled Egg also.

Rajma for JFI-Rajma

Ingredients:

Rajma - 1 tin

Onion - 1 big chopped coarsly

Tomato - 1 big finely chopped

Rajma Masala - 2 tbsp

Oil/Butter - 2tbsp

Salt as required

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 1tsp

Green Chillis - 2 slit

Shahi jeera - 1tsp

Method:

-Heat oil/butter , add the shahi jeera and fry for 30 sec's.

-Add the onions , green chillis and tomato and fry for 2 min.

-Now add the turmeric and salt and cook till the toamtoes are mashed well.

-Add the red chilli powder and rajma masala and very little water and cook for another 3min.

-Add the rajma and cook for 5 min.

-Add 1 cup of water and cook till done.

-Garning with coriander leaves and serve with basmati rice or roti's or phulkha's.

This is my entry for JFI Rajma hosted by Divya Vikram of Dil Se.

Indira of Mahanandi is the creator of this wonderful JFI event.

Quick Mutton Curry

Ingredients:

Mutton - 1lb

Onion - 1 chopped into big pieces

Green chillis - 3 slit

Oil- 3 tbsp

Salt - as required

Turmeric Powder -1 tsp

Red Chilli Powder - 1 tbsp

Dhania Powder - 2 tsp

Kasoori Methi - 2tsp

Roasted Jeera Powder - 1tsp

Garam Masala - 1tsp

Curry Leaves - 3 sprigs

Method:

-Since this is for a lazy sunday morning lunch , i marinated the mutton with all the ingredients except onion,green chillis and oil , the previous night.

-Heat oil , add the jeera and curry leaves.

-Now add the onions and green chillies and fry till onions turn brown.

-Now add the marinated mutton and cook till the mutton is dry after cooking it cooks in its own juices.

-Once the mutton is dry add 1 cup of water and close the cooker.

-Cook for 4-5 whistles.I cook for 4-5 whistles for my little one so that she can chew the mutton quickly.

-You can cook for 3 whistles which will be enough.

-Now serve hot with roti's or phulkha's or rice or biryani.

Beerakaya Alu Curry

Ingredients:
Onion - 1 big chopped finely
Beerakaya(Rodge Gourd) - 1 chopped
Alu - 1 big chopped into medium pieces
Green chillies - 3 slit horizontally
Milk - 1/2cup
Water - 1/2 cup
Oil- 2tbsp
Jeera - 1tsp
Mustard seeds - 1tsp
Curry Leaves - 2 sprigs
Turmeric powder - 1/4th tsp
Salt as required

Method:
-Heat oil add the mustard , jeera and curry leaves.
-Once they splutter add the onions and green chillies , add the salt and turmeric and cook for 3-4min.
-Now add the cubed alu and fry for 10 min.
-Add the chopped beerakaya and cook for 10 min till soft.
-Now add the milk and water and cook till done.
-Serve with rice.

Dondakaya(Tindora) Pulusu Kura

INGREDIENTS:
Donakaya - 1lb
Finely Chopped Onion - 1Big
Finely Chopped Tomato - 1Medium
Oil - 3 Table Spoons
Mustard Seeds - 1 TSp
Jeera - 1 tsp
Hing - 1 Pinch
Curry Leaves - 1 Sprig
Tamarind - Half Leamon Size Ball
Red chilli powder - 1 tsp
Garam Masala - 1/2 tsp
Salt - Acc to taste
Turmeric - 1/4th tsp

METHOD:
-Soak tamarind in warm water and extract 2 cups juice and keep aside.
-Heat oil, add mustard seeds jeera and hing.Add onion, salt, turmeric, and cook for 5-7 minutes.
-Add Tomatoes, mix well and cook for five minutes, till the whole mixture becomes paste.
-Add red chilli powder, garam masala cook for two minutes and then add the chopped dondakaya, cook for 5-7 minutes.
-Add the squeezed tamarind juice, cover and cook for 12-15 minutes.
-Serve hot with rice.

PEPPER CHICKEN

INGREDIENTS:
Chicken - 1/2 kg
Finely Chopped Onion - 1 big
Finely Chopped Tomato - 1 big
Ginger Garlic Paste - 1 and half tsp
Jeera - 1 tsp
Oil - 3tsp
Pepper - 3 tsp
Garam Masala - 1 and half tsp
Turmeric - 1 tsp
Salt acc to taste

METHOD:

-Heat oil , add the jeera , onions and fry till transparent.

-Add the ginger garlic paste , turmeric powder and salt and cook till raw smell goes.

-Add the chopped tomatoes and cook till the mixture becomes a paste.

-Now add the pepper powder , garam masala . mix well add little water if mixture becomes dry and cook for 5min.

-Add the chicken and mix well.

-Let the chicken cook in its own moisture till dry.

-Now add 2 cups of water put a lid and cook till the gravy becomes thick.

-Serve with Bagara Rice