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