Aloo Tadka (Bangaladumpa Poopu Kura)
Comments (0) | Sunday, 21 March 2010
Ingredients:
- 250 gms Potato
- 1 Onion
- 3 Green chillies
- Curry Leaves ( 2 sprigs)
- 1 tbsp Mustard seeds
- 1/4 tbsp Jeera
- 1 tbsp Urad dal
- 2 Red Chillies
- 1 tbsp Turmeric Powder
- 1 tbsp Chilli Powder
- 1/2 tbsp Coriander Powder
- Oil
- Salt to taste
Procedure:
- Peel the potato's, cut into 4 pieces, add 1/2 tbsp of salt and boil them.
- Take a pan and add 3-4 tbsp oil and heat it. Add mustard seeds, jeera, urad dal, red chillies, curry leaves and allow it to spultter.
- Add chopped green chillies & onions and fry them untill they become golden brown. Add boiled potato's, turmeric powder, salt, coriander powder and allow it to fry for 3-4 mins in a medium flame. Finally add chilli powder and cook for 1-2 mins.
Vedi vedi aloo tadka ready !!
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Mamidikaya Pappu (Mango Dal)
Comments (1) |
One of my favorite pappu. Yummy Yummy :D
Ingredients:
- 1 cup Toor dal (Kandi Pappu)
- 1 Raw Mango
- 4 Green Chillies
- 1/2 tbsp Turmeric
- 1 tbsp Chilli Powder
- 1 tbsp Mustard Seeds
- 3 Red Chillies
- Curry Leaves (2 sprigs)
- Garlic
- Oil
- Salt to taste
Procedure:
- Wash and pressure cook dal adding a pinch of turmeric powder and 2 cups of water.
- Cut raw mango into small pieces and slit green chillies into 2 halves.
- Take a pan add oil and allow it to heat. Add mustard seeds, red chillies, garlic, curry leaves and allow it to splutter. Add green chillies, raw mango pieces, turmeric powder, salt, chilli powder and close it with a lit for 2-3 mins in low flame till the mango pieces turn soft. To this add mashed dal, little water and cook for 3-4 mins in a low flame.
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Egg Fried Rice
Comments (2) |
Ingredients:
- 250 gms Rice
- 3 Eggs
- 2 Carrots (finely chopped)
- 6-7 Beans (finely chopped)
- Spring Onions (finely chopped)
- 4-5 Green Chillies
- 1/2 tbsp of Ajinomoto
- 2 tbsp Chilli Veniger
- 1/2 tbsp Pepper Powder
- Oil
- Coriander leaves to garnish
- Salt to taste
Procedure:
- Cook rice and keep it aside.
- Take a pan and add 2tbsp of oil and beaten eggs. Add pinch of salt to it and allow it to fry till well set and keep it aside.
- Take a pan add oil and allow it to heat. Add chillies, finely chopped vegetables(carrot, beans, spring onions) & salt and cover it with a lid for 4-5mins. Add cooked rice, ajinomoto, chilli veniger, egg and pepper powder mix them well and fry for 2-3 mins. Finally garnish with coriander leaves.
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Andhra Chicken Biryani
Comments (2) | Sunday, 7 March 2010
Ingredients:
- 500 gms Basmati Rice
- 250 gms Chicken
- 2 tsp Ghee/Dalda
- 3 tsp Oil
- 1/2 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Cloves
- 1/4 tsp Elachi
- 1/4 tsp Cinnamon
- 2 tsp Curd
- 1 tsp Chicken Biryani Masala
- 2-3 Biryani Leaves
- 2 Onions (Slices)
- 4 Green Chillis
- 1 Tomato
- Curry Leaves
- Coriander Leaves to Garnish
- Salt to taste
Procedure:
- To Marinate Chicken: Wash and clean chicken. Now add turmeric powder, ginger garlic paste, chilli powder, chicken masala, curd & 1/2 tsp salt. Mix them well & marinate for 20-30mins.
- Wash & Soak rice for 15-20 mins.
- Take a pan and Ghee/Dalda, Oil & heat it. Now add cloves, elachi, cinnamon, biryani leaves, slicely cut onions, green chilles, curry leaves and fry it. Add marinated chicken, mix it well and cook closed for 4-5 mis.
- Now add soaked rice & fry it for 2-3mins. Add water(for 1 glass of rice add 1.5 glass of water), salt to taste & mix it and cook covered till the rice is done.
- Finally garnish with chopped coriander leaves.
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Dondakaya Vepudu (Indian Ivy Gourd Fry)
Comments (0) |
Ingredients:
500 gms Dondakayalu (Ivy Gourd)
6-8 tsp Oil
1/2 tsp Turmeric
1 1/2 tsp Chilli Powder
Coriander leaves to garnish
Salt to taste
Procedure:
Cut Ivy Gourd vertically. Take a frying pan and add oil. Add Ivy Gourd, turmeric and salt to taste and cover it with a lid for 5-10mis. Remove the lid and allow it to fry. After it turns golden brown add chilli powder and fry for 1min. Finally garnish with coriander leaves.
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Egg Biryani
Comments (3) | Friday, 5 March 2010
Egg Biryani
Ingredients
500 grams Basmati Rice
1 tsp Biryani Masala powder ( I suggest MTR Hyderabadi Biryani Masala)
1 tsp black cumin
6 tsp Ghee / butter
8 Eggs Boiled and Peeled
1/2 cup fried onion
1 tsp Fresh Coriander
1 tbsp Ginger garlic paste
4 Green Chillies
1 bunch mint
1 tbsp oil
1 cup Onions chopped into long pieces
2 cup Plain Yogurt( whisked )
Salt to taste
Procedure:
Wash and soak rice for atleast ½ hour. Slit the eggs into different places to infuse flavor.
In a thick bottomed vessel, heat ghee/butter. Add black cumin and fry the onions until they become golden brown and add ginger garlic paste, green chillies, mint, coriander, biryani masala. Fry for a minute. Add the whisked yoghurt to this mixture.
In the same masala, pour water (1 1/2 times the amount of rice) and bring it to boil
Add soaked rice and mix well and cook covered till rice is done
In a different skillet add red chilli powder, salt and eggs, and fry until the eggs get coated with the spices. Remove the eggs and set aside.
When the air holes appear on the rice surface, reduce the stove heat to low. Cook until all of the water has absorbed and the rice is cooked.
Top rice with eggs and garnish with chopped coriander.
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Gutti Vankaya
Comments (1) | Thursday, 4 March 2010
Gutti Vankaya
Anybody from Andhra Pradesh would know what Gutti Vankaya is - Baby Brinjals in Masala Sauce. A time tested recipe and still one of the best!
Ingredients:
¼ cup Roasted Chana dal
¼ cup Roasted Urad dal
¼ cup Roasted Sesame Seeds
¼ cup Roasted Peanuts
¼ cup Roasted Grated Coconut (optional)
2 tsp Roasted Coriander seeds
1 tsp Roasted cumin seeds
¼ tsp Roasted Cloves
¼ tsp Roasted cinnamon
¼ tsp Roasted fenugreek seeds (menthulu)
15 dried roasted red chillies
12 young fresh looking brinjals
2 tsp Tamarind paste
2 tsp Jaggery (optional)
Few curry leaves
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp turmeric
Oil
Salt to taste
Procedure:
Take all of the roasted ingredient and when they are cool enough to touch, blend them all in a mixer. Add a tablespoon each of - jaggery, tamarind juice and a teaspoon of salt. Blend them to smooth consistency.
Clean the Brinjals and make two cuts in each brinjal, one horizontal and one vertical Like plus (+) shape. Keep one end intact.
Heat 2 tablespoons of oil in a pan. Add and toast few curry leaves and a teaspoon each of cumin and mustard seeds.
Add the cut brinjals to the pan and also the masala powder you have grinded earlier. Add about a glass of water. Stir in turmeric and salt-½ tsp of each. Cover and cook on medium-low heat for about 20 to 30 minutes, stirring in-between. When brinjals are cooked to tender and masala sauce thickens up a bit - time to turn off the heat. Let the curry sit on stove for another 10 minutes like that, giving more time for the flavors to mingle well.
Serve warm with rice or roti.
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Veg Fried Rice
Comments (0) |
Vegetable Fried Rice
One of my most popular dishes! You can never say no this very simple preparation - can be prepared in minutes with leftover rice.
Ingredients:
1 cup – finely chopped and cooked vegetables (carrots, fine beans, spring onions)
2 cups cooked rice (I would strongly recommend sona masoori rice cooked the previous day)
2 tsp finely chopped garlic
2 chilies finely chopped
Salt per taste
1 tsp soy sauce (I suggest Amoy Dark soy Sauce)
½ tsp cumin seeds
1 tsp ajinomoto (flavor enhancer)
1 tsp chilli powder
Oil for frying
Coriander leaves to garnish
Procedure:
I would strongly recommend using leftover rice or cokked rice left standing for a while. If hot freshly cooked rice is used, the preparation make turnout pasty.
Pour some oil in a skillet, add cumin seeds – let them splutter. Then add the chopped garlic, chillies and then the cooked vegetables (I suggest the chopped vegetables be cooked in a cooker with a little salt and turmeric). Fry for a minute. Then add salt, chilli powder, soy sauce and ajinomato. Add the cooked rice and stir fry everything on a high flame for just a minute. Make sure that everything is mixed well. Then simmer the flame and keep shifting the rice around for about 2 minutes until the rice is coated well with all the flavors. Finally add chopped coriander and serve hot.
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Prawns Fry ( Royyala Iguru)
Comments (1) | Wednesday, 3 March 2010
Prawns Fry ( Royyala Iguru)
One of my favourites, this spicy tangy dish is a wholesome feast anyday!
Ingredients:
Oil for frying
½ tsp cumin seeds
Curry Leaves
1 cup chopped onions
2 tsp ginger garlic paste
½ kg cleaned prawns (cooked and peeled can also be used)
1 chopped tomato
1 tsp garam masala
2 tsp chilli powder
Salt to taste
Coriander leaves to garnish
Procedure:
Take enough oil in a pan for frying. Add cumin seeds, after they splutter add onions, curry leaves and fry for 2 minutes. After the onions turn golden brown, add ginger garlic paste and fry for 2 more minutes. Add prawns, salt and cook until prawns leave water and half of it evaporates. Add chopped tomato, chilli powder, garam masala and cover with lid until cooked. Garnish with coriander leaves.
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Chilli Paneer
Comments (1) |
Chilli Paneer
Ingredients:
1 pinch ajinomoto
1 cup capsicum cut in small pieces
1 tsp chilli garlic sauce
½ tsp coriander powder
½ tsp cumin seeds
1 tsp garlic chopped
½ tbsp ginger garlic paste
4-6 green chillies
1 tsp lime juice
½ cup onion
½ kg paneer
Salt as per taste
1 tsp soya sauce
curry leaves
Oil for frying
Procedure:
Cut paneer into cubes.
Take a pan add oil cumin,garlic,ginger garlic paste,chopped green chill,onion, capsicum, coriander powder,little water,chill garlic sauce,ajinomato,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add paneer and mix well,
Finally finish it off with coriander leaves.
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