Egg Spicy Recipe

 

Ingredients

1. Eggs - 2 (Hard boiled and shelled),

2. Green chilly - 1 (Slit lengthwise),

3. Curry leaves - 1 string,

Curry leaves

4. Red dry chillies - 3,

chillies

5. Coriander powder - 3 tsp,

6. Cinnamon - 1,

7. Cloves - 1,

8. Cardomom - 1,

9. Pepper powder - 2 tsp,

10. Turmeric powder - 1 tsp,

Turmeric powder

11. Ginger-garlic paste - 3 tsp,

12. Onion - 2 (finely chopped),

13. Tomato - 1(finely chopped),

14. Salt - as per taste,

15. Oil - for frying,

16. Cilantro for garnish

How to make Egg Spicy Roast

1. Grind the ingredients 4-9 to a fine paste.
2. Heat oil in kadai, saute the onions, green chilly, cury leaves, ginger-garlic paste for 3mins.
3. Add the tomatoes, turmeric powder adn saute till tomatoes are well cooked.
4. Now add the ground masalas, salt and saute for 2mins. Add little water and boil to a gravy.
5. Put 4 Slits in the eggs and place in the curry and simmer for 5mins.
6. Garnish with cilantro.

Tastes great with hot white rice.

Chicken Chettinadu

Chicken Chettinadu


Ingredients:

Part A:
1 kg - 3 inch size cubed chicken
250 g - chopped onion
25 g - shredded ginger
25 g - shredded garlic
4 - green chillies
2 - small dry red chillies
4 tsp - Asli Ghee
2 cups - water (total 300ml)

Part B:
2 tsp - equivalent each black peppers
2 tsp - equivalent green cardmom
2 tbsp - equivalent
1 small stick - cinnamon 4 - small bay leaf

Part C:
1 tsp - coriander powder
1 tsp - madras curry powder
2 tbsp - salt

Part D:
2 tsp - tamarind paste
1 small bunch - fresh curry leaves

Method

1. Put all Part A items in pressure cooker and put on high flame & keep till 5 whistles (approx 10 min)
2. While the pressure cooker is working its way take all items of Part B and grind a little coarse in a grinder
3. Add all items of Part B after grinding & all items of Part C into the pressure cooker after removing the
4. whistle but keeping the lid on and simmering the content on SIM/low flame for 25 minutes
5. Add all items of Part D and simmer without whistle for 10 minutes with lid on.
6. Serve with Naan/Tandoori Roti or Steamed Tanjavur Rice with pickle & plain curd

Don'ts:

Please do not use coriander leave or butter or sambhar powder, or try to cook/brown onion

Do's:

• Please use fresh big chicken.
• Keep all items of part B ground so your prep time for next time can be reduced

Mushroom Biryani

 
Mushroom Biryani

Ingredients:

1 cup rice
1 cup button mushrooms
1 onion chopped
3 cloves
1 cardamoms
2 bay leaves
4 black pepper
1 tsp garam masala
1/2 tsp cummin seeds
1/2 cup grated cabbage
4 cashewnuts chopped
2 tbsp oil
Approx 2 cups water (reqd to cook rice)
Salt as per taste

Method

Boil rice till it is half done and keep it aside.Fry the onion, mushroom and other ingredients add the masala mixe with the rice and cook for 10 min .

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Ingredients:

chicken - 500 gms
basmati rice - 800 gms
curd - 1/2 cup
shahzeera - 1 tsp
coriander & mint leaves - 1 bunch
green chillies - 5
salt to taste
chilli powder - 1 tsp
turmeric powder - 1 tsp
ginger garlic paste - 1/2 cup
whole garam masala
garam masala powder - 1 tsp
onions - 2 big
saffron (optional) - few strands
milk - 1/4 cup
oil - 100 ml

Method

1. Soak the rice in water and keep it aside.
2. Wash the chicken thoroughly.
3. Add salt, chilli powder, garam masala powder, ginger garlic paste, turmeric powder and curds.
4. Make a paste of coriander leaves, mint leaves and green chillies and add it to the marinade.
5. Heat oil in a kadhai and to it add finely sliced onions and fry till golden brown and crispy.
6. Add the onions with the oil to the chicken mixture and let it marinade for 1 hour.
7. In a vessel, take the soaked rice and to it add a pinch of turmeric, whole garam masala and required amount of water to cook.
8. Let it cook till the rice is half done and then strain the water and remove the rice.
9. In the same vessel, add a layer of marinated chicken and then on top of it add a layer of rice.
10. Then add the remaining chicken and the remaining rice on the top.
11. Mix saffron in milk for a minute and pour it over the rice.
12. Cover it with a lid and let it cook for 20 minutes till a gush of steam comes out.
13. Garnish with boiled egg and serve hot with Raita and Mirchi ka salan.
14. Qurbani ka meetha can be accompanied with it as a sweet dish.

Crisp chicken

Crisp chicken

Ingredients:

400g - chicken drumsticks
2 - eggs
1/2 cup - dry bread crumbs

For marinade:

1&1/2 tsp - garlic paste
1&1/2 tsp - chilli powder
1 tsp - jeera powder
2 tsp - coriander powder
1/2 tsp - cinnamon powder
1 tbsp - maida
Salt to taste

Method

1. Wash chicken, pat dry on a cloth napkin. Prick with a fork all over.
2. Mix all marinade ingredients in a flat bowl.
3. Add the chicken and marinade for 4 hours or overnight in fridge (the longer you marinade the more flavourful your chicken)
4. Beat eggs lightly; add 1/4 tsp salt and 1/4 tsp chilli powder and mix well.
5. Spread bread crumbs in a flat plate.
6. Heat oil in a pan so as to shallow fry the chicken.
7. Dip each chicken in egg and roll it in the bread crumbs.
8. Shallow fry in hot oily until chicken is done.

Gongura Chicken Curry or Pulichakeerai Chicken Gravy

 
Gongura Chicken Curry
 Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. This is an authentic spicy Andhra Gongura Chicken Recipe.
Ingredients:

chicken - 600g, cut into bite size
medium onion - 2, chopped fine
green chillies - 10, 4 slit vertically
red chilly powder - 1 1/2 tsp
cummin powder - 1/2 tsp
dhania powder - 1 tsp
garlic flakes - 1 tsp
haldi - 1/4 tsp
tender gongura leaves(sorrel leaves)picked &cleaned - 150g
chopped coriander leaves - 1/2 tbsp
oil - 2 1/2tbsp
salt

Method

1. Cook gongura(sorrel leaves) along with 6 green chillies & 1/4 tsp of salt and minimum quantity of water for about 5min.
2. Grind the cooked leaves to a fine paste&keep it aside.
3. Heat oil in a vessel ,fry onion pieces along with vertically slit green chillies ,till the onion pieces.turn golden brown.
4. Add cummin powder ,dhania powder,garlic flakes&haldi fry for1/2min.
5. Add chicken pieces,red chilly powder,required amout of salt.Mix well, cover the vessel.
6. Let it simmer for 6 to 8 min or till the chicken pieces become soft.If necessary sprinkle some water.
7. Add gongura paste, mix well, let it simmer for 1 to 2 min or till the oil separates.
8. Sprinkle chopped coriander leaves. Check salt.
9. Do remember to add gongura paste only after chicken becomes soft( otherwise, as gongura is naturally sour it delays the process of cooking of chicken).
10. Serve this curry with plain rice/ puri/ chapathi/ fried rice.

Kashmiri Chicken

Kashmiri Chicken

Ingredients:

 

1 ½ kg - broiler chicken (cut into medium sized pieces)
10 to 12 - cashew nuts (made into paste)
4 to 5 - dates or few raisins (made into a paste)
2" piece - ginger (ground to a paste)
15 to 16 - Kashmiri chillies (whole)
2 - big onions (finely sliced)
1 ½ tsp - turmeric powder
1 ½ tsp - orange colour
1 ½ tsp - mustard seeds
1 tsp - cumin seeds
1 ½ tsp - peppercorns
2 pieces - cinnamon
4 to 5 - cloves
4 tbsp - oil
1 full pod - garlic (ground to a paste)
1 big - tomato (made into a puree)
2 cups - hot water
finely chopped coriander leaves (to garnish)
sufficient oil for deep frying (the chicken pieces) 

salt to taste

 

Method

1. Clean and wash the chicken pieces.
2. Apply turmeric powder, orange colour and salt to the chicken.
3. Marinate the chicken for an hour.
4. Deep fry the chicken pieces and keep aside.
5. Grind together Kashmiri chillies (remove the seeds), mustard seeds, cumin seeds, peppercorns, cinnamon and cloves to a fine paste.
6. In a heavy bottomed kadai lightly heat 4 tbsp oil.
7. Fry the onions on a low flame till they are golden.
8. Add the ginger-garlic paste and saut� for few seconds.
9. Add the tomato puree and cook for few minutes on a low flame.
10. Add the fried chicken pieces and mix gently.
11. Add hot water and cook on a low flame till the chicken is tender.
12. Add the cashewnuts and date paste and mix well. Simmer for five minutes.
13. Remove from gas and garnish with finely chopped coriander leaves and serve hot with jeera rice or green peas pulao or hot rotis.

Chapala Pulusu

Chapala Pulusu

Ingredients:

1. 1 lb fish pieces
2. 1 tsp chili powder
3. 1 tsp turmeric
4. 2 tsp methi powder
5. 2 onions, chopped
6. 5 green chilies
7. 2 tsp ginger-garlic paste
8. 1/2 cup tamarind water
9. 5 tbsp oil
10. 1 small bunch Methi leaves, Spring onion leaves
11. 2 tomatoes, chopped
12. Salt to taste

Procedure:

1. Clean the fish pieces in salt water (to avoid smell)
2. Mix fish pieces with salt, chili powder, turmeric, methi powder, tamarind water and keep aside for 15-20 minutes.
3. Heat oil in a pan, add green chilies, onions, ginger-garlic paste, methi leaves, spring onion leaves and fry them for a little while.
4. Then add tomatoes and cook until they become mushy.
5. After then, add fish pieces along with the gravy.
6. Avoid stiring continuously because the pieces may break into tiny ones.
7. Cook until the gravy thickens.

Tips:

1. Serve hot with white rice.
2. Next day, the taste will be nice.
3. Plain Dosa & Fish curry, superb cobination

Tandoori Masala Powder

Tandoori Masala Powder

 

Ingredients

• 4 tsp ground coriander
• 3 tsp ground cummin
• 4 tsp garlic powder
• 4 tsp paprika
• 3 tsp ground ginger
• 2 tsp mango powder
• 1 tsp dried mint
• 3 tsp deep red coloring
• 1 tsp chilli powder
• 1 tsp yellow colouring).

Procedure

1. Mix all together and store.
2. The coriander and cumin powders must be freshly ground.
3. Use as required.
4. This will keep for months if stored in an airtight
5. container.

Chicken Fry

Chicken Fry

 

Ingredients:

1.       Chicken- 500gms (cleaned)
2.       Dry/Fresh Coconut- 1 small piece (optionally)
3.       Ginger- 2 inch
4.       Garlic- 1 full (medium size)
5.       Onion- 2 (medium size)
6.       Tomato- 1
7.       Dhaniya (Coriander) Powder- 1/4 Spoon
8.       Chilly Powder- 1 Spoon
9.       Pepper Powder- 1 Spoon
10.   Coriander Leaves- 1/2 cup (chopped)
11.   Curry Leaves- 10
12.   Turmeric- 1/2 Spoon
13.   Lemon- Half piece
14.   Jeera- little
15.   Salt (Taste enough)
16.   Oil 

Procedure:

1. Cut chicken into medium size pieces (it should not be very big pieces).
2.       Wash it neatly.
3.       Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.
4.       After some time water will come out from chicken. Then increase the flame.
5.       Boil it until water evaporates or chicken is cooked.
6.       Keep watching so that bottom should not be burnt.
7.       Take thick bottom kadai and pour 2 spoons of oil and heat.
8.       Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.
 9.       Add small pieces of tomato and fry until tomato is mashed.
10.   Add ginger and garlic paste and fry. (If you like or want gravy add grinded coconut also).
11.   Add Chicken pieces, coriander powder, chilly powder and fry for 15 minutes (if water is remained while boiling chicken add that water also and fry until water evaporates).
12.   At the end, add coriander leaves, lemon juice and pepper and fry it for 5 minutes.13.   Now chicken fry is ready. 

Tip: If more oil (fat) has come out of chicken while boiling then instead of oil take that fat only for fry.

Chicken Gravy

Chicken Gravy:

Ingredients:

1.       Chicken- 500gms (cleaned)
2.       Dry/Fresh Coconut- 30gms
3.       Cloves (Lavanga)- 3
4.       Patta- little
5.       Ginger- 2 inch
6.       Garlic- 1 full (medium size)
7.       Onion- 2 (medium size)
8.       Tomato- 3
9.       Dhaniya (Coriander) Powder- 1 Spoon
10.   Chilly Powder- 1 Spoon
11.   Pepper Powder- 1 Spoon
12.   Coriander Leaves- 1/2 cup
13.   Curry Leaves- 10
14.   Turmeric- 1/2 Spoon
15.   Lemon- Half piece
16.   Jeera- little
17.   Salt (Taste enough)
18.   Oil 

Procedure:

1.       Cut chicken into medium size pieces (it should not be very big pieces).
2.       Wash it neatly.
3.       Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.
4.       After some time water will come out from chicken. Then increase the flame.
5.       Boil it until water evaporates or chicken is cooked.
6.       Keep watching so that bottom should not be burnt.
7.       Meanwhile prepare masala.
 Preparation of Masala:
8.       Take Coconut, Cloves, Patta, Ginger, Garlic, Half Onion, Coriander Powder, Chilly Powder, Coriander Leaves, and one Tomato and grind all these smoothly.
9.       If required add water while grinding. 
Preparation of Curry:
10.   Take thick bottom container.
11.   Pour 2 Spoons of Oil and heat.
12.   Add jeera, curry leaves, onion pieces. Fry it.
13.   After the onion is fried, add tomato pieces and fry it until tomato becomes smooth.
14.   Then add the prepared masala and roast it on low flame, if required add little water, roast it until oil appears on the top.
15.   After that, add chicken pieces and water. Boil it until the masala is cooked (oil appears on the top).
16.   At the end, add chopped coriander leaves, lemon juice and pepper powder, keep it for five minutes on flame. (Gravy should not be too watery or too thick)
17.   Now your spicy, delicious Andhra style chicken curry is ready.

Chicken Roast

Chicken Roast

 

Ingredients:

1. Chicken- 500gms
2. Ginger- 2 inch
3. Garlic- 1 full (medium size)
4. Onion- 2 (medium size)
5. Chilly Powder- 1 Spoon
6. Pepper Powder- 2 Spoons
7. Coriander Leaves- 1/2 cup
8. Curry Leaves- 10
9. Turmeric- 1/2 Spoon
10. Lemon- Half piece
11. Jeera- little
12. Salt (Taste enough)
13. Oil

Procedure:

1. Cut chicken into medium size pieces (it should not be very big pieces).
2. Wash it neatly.
3. Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.
4. After some time water will come out from chicken. Then increase the flame.
5. Boil it until water evaporates or chicken is cooked.
6. Keep watching so that bottom should not be burnt.
7. Take thick bottom kadai and pour 2 spoons of oil and heat.
8. Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.
9. Add ginger and garlic paste and fry.
10. Add Chicken pieces, chilly powder and fry. (If water is remained while boiling chicken add that water also and fry until water evaporates).
11. Grind pepper and three flakes of garlic, add to chicken and roast it until how much hard the chicken pieces you like.
12. At the end, add coriander leaves, lemon juice and fry it for 3 minutes.
13. Now chicken roast is ready.

Tip: If more oil (fat) has come out of chicken while boiling then instead of oil take that fat only for fry.

Chicken Curry

Chicken Curry

 

Ingredients:

1. 800 gms Chicken
2. 4-5 medium sized Onions
3. 1 inch stick Ginger
4. 10 cloves Garlic
5. 4-5 medium sized Tomatoes
6. Fresh coriander leaves a few sprigs
7. 4 tbsps Ghee/Oil
8. 1 inch stick Cinnamon
9. 4-5 Cloves
10. 4-5 Green cardamoms
11. 1/2 tsp Turmeric powder
12. 2 tbsps Coriander powder
13. 2 tsps Cumin powder
14. 1 tsp Red chilli powder
15. Salt to taste
16. 1 tsp Garam masala powder

Procedure:

1. Clean the chicken, remove skin and cut into eight pieces on the bone.
2. Peel, wash onion and grate or finely chop.
3. Peel, wash and grind ginger and garlic to a fine paste.
4. Wash, roughly chop and puree the tomatoes.
5. Clean, wash and finely chop coriander leaves.
6. Heat ghee in a thick-bottomed pan.
7. Add cinnamon, cloves and green cardamoms.
8. Stir-fry for half a minute.
9. Sauté grated onion till it is golden brown.
10. Add ginger and garlic pastes and continue to cook for two to three minutes.
11. Add turmeric powder, coriander powder, cumin powder and red chilli powder.
12. Mix well.
13. Add pureed tomato and stir.
14. Cook till oil separates from the masala.
15. Add the chicken pieces and salt to taste.
16. Cook on high heat for five minutes.
17. Add two cups water, bring to a boil, cover and cook till the chicken is fully done.

Tips:

1. Serve hot with chopped coriander leaves on it
2. Onion and lemon pieces server along with it

Pulka

Pulka

 

Ingredients

• 2 cups of wheat flour(make 3-4 Chappatis)
• 1 Onion 1
• 2-3Tomatoes 2-3
• 4 Green Chillies 3-4
• 1 tsp Garlic paste 1 tsp
• Fresh Coriander leaves
• 1/2 Turmeric pwd 1/2 tsp
• 1/2 tsp Red chilly pwd 1/2 tsp
• 1 tsp Coriander pwd 1 tsp
• 1/2 tsp Garam Masala 1/2 tsp
• Salt to Taste
• Mustard seeds 1/2 tsp
• Cummin seeds 1/2 tsp

Procedure

1. Make Chapthis with the flour and allow them to cool and break the chappatis into small pieces.
2. Take a tsp of oil & add the mustard and cummin seeds into it once it splutters add the chopped onions and green chillies.
3. Add the garlic paste and fry the mixture till the onion is pink in colour until raw smell goes.
4. Add the chopped tomatoes and cook till it is smashed.
5. Then add the masalas and fry for 2 minutes.
6. Then add 2 cups of water and add salt and bring it to boil.
7. Then add the chappati pieces and mix properly in the gravy. Cook in medium heat and keep stirring (make sure not to stick on the bottom)
8. Once the water is soaked and dry keep for 2 more minutes. Sprinkle the chopped coriander leaves on top and serve immediately

Naan

Naan

Ingredients: 

1. 
   
   
   3 cups self-raising flour (maida)
2. 
   
   
   1 tbsp oil
3. 
   
   
   2 tbsp butter
4. 
   
   
   1/2 cup curds fresh
5. 
   
   
   salt to taste
6. 
   
   
   1/2 tsp baking soda (soda - bicarb)
7. 
   
   
   warm milk for kneading.

Method:

1. 
   
   
   Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers.
2. 
   
   
   When does is like course crumbs, add  milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
3. 
   
   
   Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
4. 
   
   
   Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle.
5. 
   
   
   Invert griddle and roast over
6. 
   
   
   the gas flame direct (or nothing like toasting over bar-b-que coals).
7. 
   
   
   Serve hot with a blob of butter on it.

Tandoori Roti

Tandoori Roti 

 

Ingredients:

1. 
   
   2 cups slightly coarse wheat flour
2. 
   
   1/4 cups maida
3. 
   
   2 tbsp ghee
4. 
   
   2 tbsp curd
5. 
   
   salt to taste.

Method: 

1. 
   
   Knead slightly stiff dough cover and keep for 2 hours.
2. 
   
   Take naan sized dough and make a ball.
3. 
   
   Roll to a thickish roti (4-5 mm thick).
4. 
   
   Heat griddle (tawa) place on tawa and dry one side.
5. 
   
   Wet upper side with water and invert.
6. 
   
   Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
7. 
   
   Serve hot with desired vegetables.

KICHIDI

KICHIDI 

 

Ingredients

• 2 cups Rice
• 1 cup moong dal(pesarapappu)
• 2 carrots
• 1 potato
• 1 onion
• 4 green chillies
• fenugreek leaves
• coriander leaves
• seasonings
• oil

Procedure

1. Mix the rice and dal,soak for an hour.
2. Put a pan on the stove and heat oil(2 tbsp).
3. Add seasonings and fenugreek leaves.
4. Once the seasoning start splitting,add the chopped onions and slit chillies.
5. Fry till the onions are slight brown.
6. Cut the carrots and potato into small pieces.
7. Add the cut vegetables to the pan and fry till they become tender.
8. Add 1teaspoon of gingergarlic paste and 1/2 teaspoon of turmeric.
9. Drain out the water and the rice and dal.
10. Fry the ingrediants in the pan for about a minute on a low flame.
11. Now add 6 cups(1:2 ratio) of water and cook till done.
12. Garnish with finely chopped coriander leaves andserve.
13. NUTRITIOUS AND DELICIOUS KICHIDI IS READY TO EAT.

Gobi Manchurian

Gobi Manchurian

Ingredients

1. 1 medium. cauliflower clean and broken into big florettes.
2. 1 small bunch spring onoin finely chopped
3. 2 tsp. ginger finely chopped
4. 1 tsp. garlic finely chopped
5. 1/4 cup plain flour
6. 3 tbsp. cornflour
7. 1/4 tsp. red chilli powder
8. 2 red chillies, dry
9. 3 tbsp. oil
10. 1 1/2 cups water
11. 1 tbsp. milk

Gravy Manchurian

1. Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
2. Drain and pat dry on a clean cloth.
3. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
6. Add the salt and spring onions.
7. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
8. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
9. Gradually add to the gravy and stir continuously till it resumes boiling.
10. Boil till the gravy becomes transparent. Add florettes and soya sauce.
11. Boil for two more minutes and remove.
12. Serve hot with noodles or rice.

Dry Manchurian

1. Dry manchurian can be made by omitting the gravy.
2. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
3. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
4. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
5. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
6. vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
7. Fry as above and proceed as above.

Making time: 45 minutes

Mushroom Chili Fry

Mushroom Chili Fry

 

Ingredients

• 300gms mushrooms, cut into quarters
• 8-10 dry red chilies
• 6 flakes garlic, sliced
• 2 onions, sliced thinly
• 3 cardamoms
• 3 cloves
• 1 stick cinnamon
• 2-inch piece ginger, finely sliced
• 1/2 tsp. turmeric powder
• 1 1/2 tbsps coriander seeds
• 1 cup sour curd
• 2 tsps lemon juice
• 1/4 cup coriander leaves, chopped
• 3 tbsps oil
• Salt to taste

Procedure

1. Heat 1 tsp. of oil on the tava and roast the chilies till dark in color. Fry the coriander seeds, garlic and ginger in the same way, using little oil. When cool, blend into fine powder.
2. In a saucepan heat the remaining oil and fry the onions till golden brown and crisp. Drain and keep aside.
3. Add the cloves, cinnamon and cardamom to the oil and fry for a minute. Then add the mushrooms, turmeric and salt and fry till mushrooms are half cooked.
4. Add the curd, ground powder and cook till done. Add the lemon juice and fried onions just before serving.
5. Garnish with chopped coriander and serve hot with any pulao or naans.

Chikkudi Kaya vepudu

Chikkudi Kaya vepudu

 

Ingredients

• 250 gms indian beans
• 2 onions chopped
• 1 green chilli slit lengthwise
• 8 garlic flakes chopped finely
• 10 curry leaves
• 1 tsp cumin seeds(jeera,jeelakara)
• 1/2 tsp red chilli pwd
• 1/2 tsp coriander pwd
• 1/4 tsp cumin pwd
• 1 tbsp chopped coriander leaves
• 1 tsp sugar(optional)
• salt to taste
• oil

Procedure

1. Wash,string the beans and split each bean into two to three pieces.
2. Boil 2 cups water in a pot and add the beans with salt and cook with lid till almost cooked but not too soft i.e three fourth cooked.Drain.
3. Heat 2 tbsp oil in a vessel.Add cumin seeds and let them splutter,now add curry leaves and garlic and fry for 5 seconds.
4. Add the onions and fry till transparent.Add chilli pwd,coriander pwd,cumin pwd and sugar and mix well.
5. Add the boiled beans and cook covered for 5 minutes on low heat.Adjust salt.
6. Garnish with coriander leaves.