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.