Spinach Curry With Dry Shrimp.

Ingrediants:

Dry shrimp - 1 cup
Spinach - 1 bunch
Chilli powder - 1 tps
Onion - 1
Ginger - Garlic paste - 1 tps
Turmeric - 1/2 tps
Coriander powder - 1/2 tps
Salt to taste


Preparations:

Add 1 tps oil and fry the shrimp before making the curry. Fry it till it turns a light golden colour and keep it a side.

Add oil, onions and fry till it turns golden colour. Add turmeric powder, ginger-garlic paste, coriander powder, chilli powder and salt. Add fried shrimp, spinach and cook it on a medium flame. Cook till spinach is done. Serve it with roti.

Tomato Chutney.

Ingrediants:

Tomatoes - 6

Red chilli's - 20

Garlic - 1 tps

Cumin seeds - 1 tps

Coriander seeds - 2 tbps

Turmeric - 1/2 tps

Urad dal - 1/2 tps

Curry leaves

Salt to taste

Preparation:

Grind coriander seeds, 1/2 tps of cumin seeds and red chilli's to a fine powder. Cut the tomatoes into small pieces. Add 1 tbps of oil and cook the tomatoes, add salt. Continue cooking until there is not water left in the tomatoes. Let the tomatoes to cool down. Grind the tomatoes, garlic and add the powder that we prepared before, to a fine paste. Take a pan add 1 tbps of oil, cumin seeds, curry leaves, urad dal and turmeric. When it starts to splutter of the stove and add the tomatoes paste and mix it well.

Dahi Vada.

Ingrediants:

Urad dal - 1 cup
Green chilli's - 6
Salt to taste
Curd - 1 cup
Chat masala

Preparations:

Soak dal in the water for an hour. Take curd, half cup of water, salt mix them well. Then grind dal, green chilli and salt to a fine paste by adding little water. Take oil in a pan, when the its ready to fry, take small ball sized paste, put them in the oil and fry them on a medium flame.

Fry it just the way we fry them for vada, then take them out and put them in cold water for 5-10 min. Then squeeze the water out and put them in the curd for 1 hour. Sprinkle chat masala over the dahi vada before serving. We can even sprinkle chilli powder in case if u don't have chat masala.

Keema Curry And Keema Paratha.

Ingrediants:

Minced meat - 1/2 pound
Onion - 1
Green chillies - 3
Methi Leaves - 1 cup
Tomato - 1
Clove - 1
Cinnomon - 1
Cardamon - 1
Jeera - 1/2 tps
Ginger-garlic paste - 1 tps
Chilli powder - 1 tps
Oil - 2 1/2 tbps
Turmeric - 1/2 tps
Salt to taste

Preparation:

Add oil in a pressure cooker, jeera, cinnomon, clove, cardamon and fry them till they splutter. Then add onion, green chilli's and fry them till they turn golden brown. Add methi leaves, and tomato's and fry it till tomato gets soft. Add turmeric, ginger- garlic paste, chilli powder, salt, mutton. Close the lid and pressure cook it until it is done and there is no water left.

Serve it with roti or the same curry can be used to make Keema paratha.

Ingrediants For Making Paratha:

Flour-2cups
Oil -1tbsp
Salt to taste
Water to knead

Preparation:

Mix flour, salt, & oil then add water little at time and make a soft dough. Keep it covered with a moist cloth. Take small ball sized dough. Roll the dough like a thick puri. Place little keema mixture in the center of the dough, bring all ends together and make a ball. Now dusting with dry flour roll into a paratha. Heat a griddle, place paratha on it with ghee/oil and cook till done.

Chicken Fry.

Ingrediants: Boneless Chicken - 1/2 Kg, Red-Orange Colour - a pinch, Ginger-Garlic Paste - 1 tsp, Fresh Garam Masala - 1 tsp, Red Chilli Powder - 1 tsp, Turmeric Powder - 1/2 tsp, Corn Flour - 1 tbps, Hand full of Curry Patha, Green Chillies - 5-6, Cashew nuts - 1 tbps, Corriender finely chopped, Salt to taste, Oil for frying.

Preparation: Cut chicken into small pieces and wash them. Add ginger-garlic paste, garam-masala pwd, colour, corn flour, chillie pwd, salt turmeric pwd to the chicken. Mix them well. Let it marinate for about 1/2 an hour. After that heat oil in a kadai and deep fry the marinated chicken taking 8-9 pieces at a time ,over a medium flame. After the chicken becomes crispy but not dark colour take them off. Now in the same oil deep fry the curry patha, cashew nuts, slited (length wise) green chillies till crispy. At last decorate the fried chicken with fried curry patha, green chillies and corriender. Serve with Mutton Biryani or as a snack.

Mutton Cutlets.

Ingrediants:

Mutton (minced meat) - 1/2 pound
Potato's(medium size) - 5
Green Chilli - 15
Poppy Seeds - 3 tps
Coconut powder - 6 tps
Ginger - Garlic paste - 1 tps
Turmeric - 1/2 tps
Egg - 1
Corn flour a pinch
Salt to taste
Mint leaves

Preparations:

Make a fine paste of poppy seed and coconut.

Wash the meat and drain the water properly. Put the meat in the pan add green chilli's, ginger-garlic paste, turmeric, mint leaves,poppy seeds and coconut paste, salt and cook it till all the water is absorbed on a medium flame. And boil the potato's seperatly.

Once the potato's are boiled remove the skin, add salt and mash them when they are hot. They can be finely mashed . After the meat is cooked let it cool down then grind it a little. Take little potato make a ball then press it flat in your hand and then put meat in the center and cover it with the same potato.

Make the rest of the potato and meat in the same way. Beat the egg properly by adding salt and corn flour.Take a grill put oil in it. Dip cutlets in the egg, put them over the grill, take oil from its side and keep pouring oil over the cutlet to prevent it from breaking when you turn the cutlet to fry it on the other side and fry the cutlet until they turn brown.

Brinjal Fry.

Ingredients:

Brinjal - 1 pound
Onion - 1
Urad dal - 1/2 tps
Coriander powder - 1 tps
Chilli powder - 1/2 tps
Turmeric a pinch
Salt to taste
Curry leaves
Cilantro finely chopped

Preparations:

Cut the brinjal to small pieces and onions. Take a pan add a little oil, urad dal, onions and fry it till golden brown. Add curry leaves, turmeric, coriander powder, saute for a few seconds then add the brinjal mix them well. Close the lid and cook it on a medium flame without adding water. When it is almost done add chilli powder and salt and fry it for another 10 minutes. Garnish it with cilantro.

Potato Curry.

Ingredients:

Potato - 1 pound
Peas & Beans - 1 cup
Poppy seeds - 1 tps
Coconut - 3 tps
Cashew nuts - 1 tbps
Green chilli's - 10
Chilli powder - 1/2 tps
Salt to Taste
Cinnomon - 1 inch
Clove - 1
Cardamon - 1
Jeera - 1/2 tps
Curd - 2 tbps

Cilantro finely chopped

Preparations:

Cut the potatoes, mix them with a pinch of turmeric and salt. Fill half the pan with oil, when the oil gets hot put the potatoes, fry them till golden brown. Grind poppy seeds, coconut and cashew nuts to a fine paste.

Take a little oil in a pan add jeera, clove, cinnomon, cardamon and wait till they splutter. Then add onion, G.chilli's, fry them till they turn golden brown, add turmeric, ginger & garlic paste, chilli powder, salt, potatoes, peas, beans and mix them well. Saute them for 1 minute then add the paste that we prepared before and curd. Close the lid and cook them till the vegetables are done. Garnish it with cilantro and serve it with rice or roti.
Garnish it with cilantro and serve it with jeera rice or roti.

Dry Chicken Curry.

Ingredients:

Chicken cut into pieces - 1kg
Coconut grated - 2 tbsps
Coriander seeds - 2 tbsps
Cinnamon - 4 pieces
Cloves - 6 nos
Onions big - 3 nos
Garlic - 12 flakes
Ginger - 1" piece
Saffron powder - ½ tbsp
Red chilies - 12-15 nos
Coriander leaves A handful
Onions cut finely - 2 nos
Tomatoes chopped - 2-3 nos
Salt to taste


METHOD :

1.Fry the grated coconut till brown in a little ghee.
2.Grind together fried grated coconut, coriander seeds, cinnamon, cloves, onions, garlic, ginger, saffron powder, red chilies and coriander leaves to a fine paste without water.
3.Remove the masala, pass water in the mixer jar and keep the masala water aside.
4.In a vessel heat 2 tbsps. ghee and fry onions till brown.
5.Then add the chicken pieces, chopped tomatoes, salt and stir on low flame for 10 minutes.
6.Then add the ground masala and the masala water.
7.Cook the chicken curry until quite dry.

Pepper Chicken.

ingredients:

Chicken - 1 pound
Pepper Powder - 1 tps
Ginger& Garlic paste - 1 tps
Onion - 1
Turmeric powder - 1/2 tps
Salt to taste

Preparation:

Add oil to a pan, onion. Fry it till it turns a little brown, add chicken, turmeric, Ginger & garlic paste, pepper powder, salt. Cook it till the chicken is done and serve it with roti.

Tindora Fry.

ingredients:

Tindora - 1 pound
Curry leaves
Peanuts - 1 tbps
Coriander powder - 1/2 tps
Cashew nuts - 1 tbps
Coconut powder - 1 tbps
Besan - 3 tbps
Chilli powder - 1 tps
Salt to taste
Turmeric powder - 1/2 tps
Ginger & garlic paste - 1/2 tps

Preparation:

Mix tindora with chilli powder, salt, besan, ginger-garlic paste, coriander powder and turmeric. Fill half the pan with oil. When the oil gets hot, fry the tindora on a medium flame till it turns light brown. Remove it from the oil and leave it to drain on absorbent paper towels.

Take a pan put 1 tbps of oil add peanuts, cashew nuts, curry leaves, add fried tindora and coconut , mix everything well and fry it for 1 time.

Egg Toast.

Ingredients:

Bread - 5 slices
Eggs - 2
Chilli powder - 1/2 tps
Salt to taste

Preparation:
Beat the eggs in a bowl ,add chilli powder, salt and mix them well. Take the bread slices, cut them diagonally and dip them in the egg and fry it on the grill on a medium flame , add a few drops of oil around the bread and fry it on both the side till it turns to a light brown colour.

Vada And Peanut Chutney.

Ingredients:

Urad dal -1 cup
Green chilli - 6
Salt to taste
Cilantro

Preparation:

Wash and soak the dal for an hour. Soaking dal for an hour vada will not absorb to much of oil.
Grind the dal, green chilli's, salt and cilantro to a fine paste without adding to much of water. Fill half the pan with oil. Once the oil is hot take little urad dal into your hand make a hole in the center and put it in the oil or just make a ball and put it in the oil , which ever method is easy. Fry the vada on a medium flame.

Take the vada out once they turn light brown and serve them with peanut chutney or tomato ketchup.


Ingredients For Peanut Chutney:

Peanuts - 1 cup
Chilli Powder - 1tps
Tamarind - 1 1/2 tps
Turmeric - 1/2 tps
Urad dal - 1/2 tps
Cumin seeds - 1/2 tps
Mustard seeds - 1/2 tps
Oil - 1 tbps
Curry leaves
Cilantro

Preparation:

Fry the peanuts a little before we grind them.
Grind peanuts, chilli powder, salt, tamarind, cilantro, grind them to a fine powder and add one cup of water. Add oil in the pan, cumin seeds, mustard seeds, urad dal, turmeric and curry leaves. When they splutter off the stove and add it to the chutney.

Chicken Curry.

Ingredients :

Chicken - 1 pound
Oil - 2 tbps
Jeera - 1/2 tps
Cardamon - 1
Cinnomon - 1 inch
Cloves - 1
Onion - 1
Turmeric - 1/2 tps
Ginger-Garlic paste - 1tps
Chilli powder - 1tps
Salt to taste
Curd - 2 tbps
Poppy seeds - 3 tps
Coconut powder - 6 tps
Cilantro finely chopped

Preparations :

Make a fine paste of poppy seeds and coconut powder.

Take oil in a pan , add jeera, cinnomon, clove and cardamon. Add onions to it and fry them till they turn little brown after that add turmeric, ginger-garlic paste.

Then add chicken, chilli powder, salt, poppy seeds and coconut paste, curd and cook it on a medium flame.

Add little water if you want gravy and garnish it with cilantro.

Fish Pulusu.

Ingredients:

Cat fish - 1 pound
Coriandar seeds - 6 tps
Sesame seeds - 2 tps
Coconut powder - 1 tps
Cumin seeds - 1 tps
Mustard seeds - 1/2 tps
Clove - 1
Cinnamon - 1 inch
Chilli powder - 1 1/2 tps
Onion - 1
Tamarind - lemon size
Garlic - 3
Salt to taste
Cilantro chopped finely

Preparations:

Wash and cut the fish to small pieces.
Put one cup of water in the tamarind and soak it for sometime. Grind coriandar, sesame seed, half tps cumin, clove, cinnamon and coconut to a fine powder. And cut the onion grind Onion, garlic, chilli powder, salt, and powder that we prepared before.

Take a pan add oil, cumin, mustard and wait till they splutter. Then add the masala prepared and fry it for a 1min, extract tamarind juice, add the extract to the curry and continue cooking till the gravy gets little thick, and add the fish pieces.

After it is cooked for 10 min, on a medium flame, garnish it with cilantro. And serve it with roti or rice.

Spicy Chicken Curry.

Ingrediants:

Chicken - 1 pound
Onion finely chopped - 1
Jeera - 1/2 tps
Cinnamon - 1 inch
Cardamom - 1
Clove - 1
Ginger-garlic paste - 1 tps
Turmeric - 1/2 tps
Chilli powder - 1 tps
Coriander powder - 1 tps
Tamarind - 1 tbps
Oil - 2 tbps
Salt to taste
Cilantro finely chopped

Preparations:

Take oil in a pan add jeera, cinnamon, cardamom, clove fry till they splutter. Then add onion and fry till it turns brown. Add turmeric, coriander powder, chilli powder, salt, ginger-garlic paste, chicken, tamarind and cover it with a lid. Cook it on a medium flame till the chicken is done, add water if you want gravy. Garnish it with cilantro and serve it with roti or rice.

Mutton Fry.

Ingrediants:
Mutton - 1 pound
Onion - 1
Jeera - 1/2 tps
Turmeric - 1/2 tps
Chilli powder - 1 tps
Coriander powder - 1/2 tps
Ginger & garlic paste - 1 tps
Oil - 2 tbps
Salt to taste
Cilantro finely chopped

Preparations:
Take a pressure cooker add oil, jeera and onions. Fry the onions to golden brown then add turmeric powder, coriander powder, ginger & garlic paste, chilli powder, salt and mutton. Add a little water and close the lid and cook till the meat is done.
Remove the lid and check if there is any water left. If there is water left cook it for some more time without the lid till all the water is absorbed, add cilantro to it.

Mutton Biryani.

Ingredients:

Basmati rice - 6 cups
Mutton - 3 pounds
Curd - 4 tbps
Chilli powder - 1 tps
Ginger & garlic paste - 5 tps
Onion - 2
Oil - 1 cup
Mutton biryani mix - 1 packet
Green chillies - 15
Salt to taste
Tomato - 1 (medium size)
Saffron a pinch
Ghee - 3 tbps
Lemon juice - 1
Milk - 1tbps
Bay leaf - 3
Cilantro chopped finely

Preparation:

Cut the onions into thin slices and fry them to little brown colour, leave the onion in the same oil. Cut the tomato and chillies into small pieces. Soak the saffron in the milk.

Wash the mutton and mix the mutton with biryani mix, ginger & garlic paste, curd, chilli powder. Take a pressure cooker add 1 tbps of oil bay leaf, green chillies, tomatoes and fry them for 2 min. Then add the mutton, dont add salt to it, close it with the lid and cook it till the meat is done and until no water is left.

Cook the rice until half done, add salt to the rice. Once the rice is done, put the soaked saffron over the rice, take a thick bottom dish, put the rice, mutton, lemon juice, cilantro, fried onion in layers, sprinkle little water in between each layer, cover it with a aluminum foil, put it on the stove over a low flame for 15 min, off the stove and leave it for another 10 min.
Remove the foil, mix it well.

Egg Masala.

Ingredients:

Eggs 5
Onion chopped small 1
Tamrind 1/2 lemon size
Turmeric 1/2 tps
Chilli powder 1 tps
Clove 1
Cinnamon 1 inch
Cardamon 1
Jeera 1/2 tps
Coriander powder 1/2 tps
Ginger & garlic paste 1 tps
Salt to taste
Cilantro finely chopped

Preparations:

Boil the eggs before we start preparing the curry, remove the skin of the eggs and pierce the eggs with the knife all around the eggs and soak the tamrind in the water for 15 minutes.
Take a pan add oil, jeera, clove, cinnamon, cardamon and fry them till they splutter then add onion and fry it till it turns brown. Then add turmeric, coriander powder, ginger & garlic paste, chilli power, salt, extract the tamrind juice and add it to the curry . Then add the eggs into the gravy and garnish it with cilantro. Serve it with roti.