TIGER PRAWNS CURRY (in easy method)

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Main ingredients: tiger prawns and prawns masala pwd or garam masala pwd.

Preparation and cook time: 35- 45 minutes.

Serves: 4.

TIGER PRAWNS CURRY (in easy method)

TIGER PRAWNS CURRY (in easy method)

 

INGREDIENTS:

  1. 1 kg tiger prawns (de shelled, neatly cleaned and washed).
  2. 2 medium onions (chopped).
  3. 4 green chilies (chopped).
  4. Salt to taste.
  5. 1 pinch turmeric pwd.
  6. 1 tsp red chilly pwd or as per to taste.
  7. 1 tbsp coriander pwd.
  8. ¾  tsp prawns masalka pwd or garam masala pwd.
  9. 2-3 tbsp oil.
  10. 2 tbsp fresh chopped cilantro.
  11. 1 tsp chopped ginger.
  12.  6-8 flakes garlic.
  13. 2 tbsp chopped coconut bits.

PREPARATION:

ground coconut ginger garlic paste

ground coconut ginger garlic paste

 

  • In a mix jar grind the chopped coconut bits along with chopped ginger and garlic flakes to a smooth paste.

COOKING  METHOD:

  1.  Heat oil in a cooking vessel, add chopped onion and green chilies and saute until translucent.

    PREPARATION OF TIGER PRAWNS CURRY

    PREPARATION OF TIGER PRAWNS CURRY

  2. Add raw prawns, salt and turmeric pwd and stir occasionally  for 7- 10 minutes or until the water evaporates.

    TIGER PRAWNS CURRY PREPARATION

    TIGER PRAWNS CURRY PREPARATION

  3. Now add ground coconut ginger garlic paste, coriander pwd, Red chilly pwd and stir fry for a minute.
    TIGER PRAWNS CURRY PREPARATION

    TIGER PRAWNS CURRY PREPARATION

  4. Add one and half cup of water and cook covered on low flame for 10- 15 minutes or until the gravy thickens.
    TIGER PRAWNS CURRY PREPARATION

    TIGER PRAWNS CURRY PREPARATION

  5. Finally  add prawn masala pwd or garam masala pwd and cook for another 2-3 minutes. Garnish with fresh chopped cilantro.

    TIGER PRAWNS CURRY (in easy method)

    TIGER PRAWNS CURRY (in easy method)

Serve hot with steamed rice or any type of roti.

SABITHA..

 

 

 

 

 

MUTTON SHAHI KORMA

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Main ingredients: mutton, spices, almonds and saffron threads.

Preparation and cook time: 35- 45 minutes.

Serves :  3-4.

MUTTON SHAHI KORMA

MUTTON SHAHI KORMA

 

INGREDIENTS:

  1. ½ neatly cleaned and washed mutton.
  2. 2 medium onions chopped.
  3. 4 green chilies (chopped).
  4. 2-3 tbsp oil.
  5.  Salt- to taste.
  6.  1 pinch turmeric pwd.
  7.  1 ½ tsp red chilly pwd or as per your taste.
  8. 1 tbsp almonds/ badam.
  9. 1 tbsp coriander pwd.
  10. 1 tsp Fennel seeds/ saunf/ somp.
  11. 2 tbsp curd/ yogurt.
  12. 1 pinch Saffron threads (soaked in hot milk).
  13. SPICES: (6 cloves/ lovng + 1” cinnamon stick/ dalchini+ 2 cardamom/ Elaichi).
  14. 2 tbsp fresh chopped coriander leaves.

PREPARATION:

  • Grind above mentioned spices to a fine powder.
  • Grind the almonds along with sufficient water to a smooth paste.

METHOD:

  1. Heat oil in a cooking vessel, add fennel seeds and saute  for a few sec.
  2. Add chopped  onion, green chilies and saute for a minute.
  3.  Add ginger garlic paste and saute again until fragrant.

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

  4. Now add mutton bits, salt, turmeric pwd, red chilly pwd and let it cook until the water almost evaporates.

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

  5. Add ground almond paste,yogurt and coriander pwd and mix.
  6. Add 1 and half cup of water and combine well, cook covered on low flame for 15- 20 minutes or until the mutton done.
    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

    MUTTON SHAHI KORMA PREPARATION

  7. Finally add the saffron milk, ground spice pwd, chopped coriander and let it cook for a few minutes or till the curry  reaches to desired thickens.

Serve hot with steamed rice or biryani or roti.

SABITHA..

 

 

 

 

 

BOMMIDALA PULUSU

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Main ingredients:  bommidalu, tamarind.

Preparation and cook time: 30- 45 minutes (approx).

Serves :4.

BOMMIDALA PULUSU

BOMMIDALA PULUSU

 

INGREDIENTS:

  1. 1 kg Bommidalu/small fishes (cleaned and neatly washed).
  2. 2 medium onions (chopped).
  3. 4 green chilies (slit length wise).
  4. 1 medium tomato (mashed).
  5. Salt-to taste.
  6. 1 big pinch turmeric pwd.
  7.  2 tbsp thick tamarind pulp.
  8. 1 tsp ginger garlic paste.
  9. 1 tbsp red chilly pwd.
  10. 1 tsp cumin pwd (optional).
  11. 1 tsp garam masala pwd.
  12. 2 tbsp fresh chopped coriander leaves.
  13. 3 tbsp oil.

PREPARATION:

  • In a wide bowl, place the washed bommidalu along with salt, turmeric pwd, red chilly pwd and ginger garlic paste and combine well. Keep aside.

METHOD:

BOMMIDALA PULUSU PREPARATION

BOMMIDALA PULUSU PREPARATION

  1. Heat oil in a wide cooking vessel on over low flame, add chopped onion and green chilies and sauté for minute or until transparent.

    PREPARATION OF BOMMIDALA PULUSU

    PREPARATION OF BOMMIDALA PULUSU

  2. Add marinated fishes/bommidalu and let it cook for 3 minutes.

    BOMMIDALA PULUSU PREPARATION

    BOMMIDALA PULUSU PREPARATION

  3. Turn the fishes over and cook for another 3-5 minutes.img_2956
  4. Now add the tamarind paste, jeera pwd, mashed tomato and 1 ½ cup of water.

    BOMMIDALA PULUSU

    BOMMIDALA PULUSU

  5. Cook covered for about 15 minutes or until the gravy thickens.
  6. Finally add garam masala pwd and chopped coriander leaves and let it cook another minute.

    BOMMIDALA PULUSU

    BOMMIDALA PULUSU

Serve  hot with steamed rice.

SABITHA..

ANDHRA CHEPA VEPUDU / ANDHRA SIMPLE DELICIOUS FISH FRY

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SIMPLE AND DELICIOUS FISH FRY

Main ingredients: fish fillets and spices.

preparation and marination:15 minutes  Cook time: 15 minutes.

Andhra chepa vepudu

Andhra chepa vepudu

INGREDIENTS:

  1. Fish fillets.
  2. 5-6 tbsp oil.
  3. Salt to taste.
  4. 1 big pinch turmeric pwd.
  5. 1 tsp red chilly pwd.
  6. 1 tsp coriander pwd.
  7. 1 tsp garam masala pwd.
  8. ½ tsp cumin pwd (optional).
  9. 1 tsp ginger garlic paste.
  10. 1 tsp lemon juice.

PREPARATION:

  • In a mixing bowl, place neatly washed fresh fish fillets along with all above mentioned ingredients except oil and combine everything very well. Marinate them for 10 minutes.

METHOD:

  1. Heat oil in a heavy bottomed frying pan on low flame.
  2. Slide  2-3 marinated fish fillets into the hot oil. Cover with lid.

    ANDHRA CHEPA VEPUDU PFEPARATION

    ANDHRA CHEPA VEPUDU PFEPARATION

  3. Let it cook on low flame for 3-5 minutes or until golden brown hue.

     ANDHRA CHEPA VEPUDU PREPARATION

    ANDHRA CHEPA VEPUDU PREPARATION

  4. Remove lid, gently flip over  and let them fry without lid for another 2-3 minutes or until golden hue.
  5. Drain to a bowl. Repeat the same process for the rest of the pieces.

    ANDHRA CHEPA VEPUDU

    ANDHRA CHEPA VEPUDU

Serve hot as a side dish with rasam or sambar.

SABITHA..

 

MUTTON BONES GRAVY RECIPE

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Main ingredients: mutton bones, spices and curry leaves.

Preparation: 10 minutes and cook time: 15- 20 minutes.

Serves: 3-4.

MUTTON BONES GRAVY RECIPE

MUTTON BONES GRAVY RECIPE

 

INGREDIENTS:

  1. ½ kg mutton with bones. (Cut into pieces).
  2. 1 medium onion (chopped),
  3. 3-4 green chilies (chopped).
  4. Salt- to taste.
  5. 1 pinch turmeric pwd.
  6. 2 tsp red chilly pwd.
  7. 2 tbsp chopped coriander leaves.
  8. Small cup or 4- 5 sprigs curry leaves.
  9. 2-3 tbsp oil.

INGREDIENTS FOR MASALA:

  1. 2” ginger/ adarak/ allam (chopped).
  2. 6-7 garlic flakes/ lehsun/ vellulli.
  3. 8 cloves/ lovng/ lavangalu.
  4. 1” cinnamon stick/dalchini/ dalchina chekka.
  5. 2 green cardamom/ elaichi/ yaluka.
  6. 1 tbsp chopped coconut.
  7. 1 tbsp poppy seeds/ khaskhas/ gasagasalu.
  8. 1 tbsp coriander seeds/ dhania/ dhanilu.

PREPARATION:

  • In a mix jar, grind above mentioned masala ingredients to a fine paste. Keep aside.

METHOD:

PREPARATION OF MUTTON GRAVY RECIPE

PREPARATION OF MUTTON GRAVY RECIPE

 

  1. Heat oil in a small pressure cooker, add neatly washed mutton bones, chopped onion, green chilies, salt, turmeric pwd and red chilly pwd and saute for 5 minutes.
  2. Add prepared masala paste, coriander leaves and curry leaves and mix every thing well.
  3. Let it cook for a couple of minutes or until fragrant.
  4. Add 1 and half cups of water and mix.

    Mutton bones Gravy Recipe Preparation

    Mutton bones Gravy Recipe Preparation

  5. Cover with lid and let it cook up to 2 whistles. Reduce flame and cook for another 3-5 minutes.

    Mutton bones Gravy Recipe Preparation

    Mutton bones Gravy Recipe Preparation

  6. Turn off flame. Once cool, remove lid and simmer for 5-7 minutes or till the curry reaches to required gravy consistency.

    MUTTON BONES GRAVY RECIPE

    MUTTON BONES GRAVY RECIPE

Serve hot with rice or any type of roti.

SABITHA..

 

 

SPICY CHICKEN LEGS ROAST RECIPE

2 Comments

My kids prefer this dish, when it is hot. So I mostly make this dish, when they are at home. Its simple and easy to make. All you need to do is make it with love 🙂 🙂

Main ingredients: chicken legs, spices, egg and bread crumbs.

Serve: 2.

SPICY CHICKEN LEGS ROAST RECIPE

SPICY CHICKEN LEGS ROAST RECIPE

INGREDIENTS:

  1. 2-3 chicken legs (make 2-3 slits).
  2. 1 tsp ginger garlic paste.
  3. Salt- to taste.
  4. 1 tsp red chilly pwd.
  5. 1 tsp garam masala pwd.
  6. 1 tsp coriander pwd.
  7. 1 pinch pepper pwd.
  8. 1 egg.
  9. 1 tsp lemon juice.
  10. Oil for deep fry.

PREPARATION:img_0562img_0563img_0654

  • img_0664img_0668Marinate chicken legs with ginger garlic paste, salt, red chilly pwd, garam masala pwd, coriander pwd, pepper pwd and lemon juice over night or for at least 4 hours in refrigerator.

METHOD:

  1. Dip the marinated chicken legs in the egg liquid and roll over the bread crumbs.
  2. Heat oil in a frying pan on low flame, place the chicken legs, cover with lid, let it cook for 10 minutes.
  3. Flip over, let it cook for another 10 minutes or until they turn to golden hue.

    SPICY CHICKEN LEGS ROAST RECIPE

    SPICY CHICKEN LEGS ROAST RECIPE

 

SABITHA..

SPICY YOGURT CHICKEN FRY

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Main ingredients: chicken, yogurt / curd and spices.

Preparation and cook time: 30- 35 minutes

Serves: 2-3.

SPICY YOGURT CHICKEN FRY

SPICY YOGURT CHICKEN FRY

 

INGREDIENTS:

  1. ½ kg chicken pieces (neatly washed).
  2. 2-3 tbsp oil.
  3. 1 cup natural yogurt or curd.
  4. Salt- to taste.
  5.  1 pinch turmeric pwd.
  6. 2 tsp red chilly pwd.
  7. 1 tsp garam masala pwd or chicken masala pwd.
  8. 2 tsp coriander pwd.
  9. 1 ½ tsp ginger garlic paste.
  10. 10- 12 almonds/ badam.
  11. 1 medium onion chopped.
  12.  2 tbsp fresh chopped cilantro.

PREPARATION:IMG_0388

Preparation of Spicy Yogurt Chicken Fry

Preparation of Spicy Yogurt Chicken Fry

IMG_0399 - CopyIMG_0413IMG_0415

Spicy Yogurt Chicken Fry Preparation

Spicy Yogurt Chicken Fry Preparation

  1. Grind the almonds with a little water to a fine paste.
  2. Heat oil in a frying pan on over low flame. Add chicken pieces, salt, turmeric pwd, red chilly pwd, garam masalal pwd, coriander pwd, yogurt, ground almond paste and chopped onion and mix every thing well.
  3. Cook covered for around 15 minutes or till the water almost evaporated.
  4. Remove lid, add garam masala pwd and stir fry for a couple of minutes.
  5. Garnish with fresh chopped cilantro.
SPICY YOGURT CHICKEN FRY

SPICY YOGURT CHICKEN FRY

Serve hot as a side dish with any type of dal or sambar also goes well with steamed rice, biryani or roti.

SAITHA..AB

 

 

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