Palak Chicken

Ingredients:

Chicken - 1 kg
Onion - 2
Ginger Garlic paste - 11/2 tsp
Green chillies  - 4 nos(chopped)
Turmeric powder - 1/2 tsp
Chilli powder - 1 1/2 tbsp 
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp
tomato -1
Garam Masala - 1 tsp
Palak - 1/2 kg
Oil - 4 tbsp 
Salt for taste

Method:

1. Take palak leaves(without the stem), wash it properly and Drain the water and keep it aside. 
2. Heat oil in a kadai and saute chopped onion and green chillies by adding salt.
3. When the onion becomes soft, add ginger-garlic paste and fry for 2 minutes.
4. Add chopped tomato and saute till it mashes. 
5. Add turmeric powder, chilli powder, coriander powder and cumin powder. 
6. Fry for 2 minutes and add chicken pieces along with garam masala. 
7. To this, add the drained palak and cook for some time
8. Cook till the chicken is done and the gravy reaches a thick consistency.
9. Keep it in a low flame for 5 minutes and remove from fire. :- Serve hot with roti or parotta.

Allu Fry with Sambar powder

Ingredients:

Potato  3 large 
Sambar powder  1 tsp 
Turmeric powder  1/4 tsp 
Salt  As needed 
Oil  1 tsp 

To temper:
Oil 1 tblsp
Mustard` 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig

Method:

1. Boil potatoes in pressure cook with little water for 3 whistles. Cool down and peel off the skin, again cut bite size pieces.
2.  Heat kadai and temper with items given under ‘to temper’ table and then add potatoes.
3. Add salt, turmeric powder on the cubed potatoes. Sprinkle a tblsp of water and mix well
4. Once the potatoes are fried sprinkle the sambar powder and fry them for some some time
5. Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes. Cook until golden roasted evenly.
6. Serve hot with rasam or sambar as an accompaniment for rice

Cauliflower Pepper Fry

Ingredients:

Cauliflower 1 (MEDIUM SIZE)
Onion 1
Ginger Garlic Paste   1 /2 tsp
Black Pepper    3/4 tsp
Cumin Seeds    1/2 tsp
Salt to taste
Turmeric Powder   a pinch
Oil  1 tbspn

Method:

1. Wash the cauliflower and cut them into small florets.
2. Chop the onions into thin slices. In a pan add oil and add ginger garlic paste.
3. Saute for a while and add the onions and saute till they become translucent.
4. Add the cauliflower florets to this. Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.
5. Add this to the cauliflower and add salt and turmeric powder.•Sprinkle little water and cook the florets become soft.
6. Switch off the flame once it is done.
7. Serve hot with rasam rice or sambar rice. Even this will taste yum with Phulkas.

Methi Chicken

Ingredients :

1 1/2 lbs chicken thigh meat
02 grm chilli pdr
1 chopped coriander leaves
1 coriander pdr
1 cumin
2 cup curd (yogurt)
2 tsp 0 garam masala pdr
2 tsp ginger garlic paste
2 tbs 0 gr chilli
2 bunch methi leaves(fresh)
2 numbe r onion small

Method:

1. Heat oil in a pan add cumin ,onion and cook till golden brown
2. add turmeric , ginger garlic paste, chilli pdr,coriander pdr, and curd and cook covered till well cooked.
3. add methi leaves ,chicken and cook till the sauce is thick
4. add coriander leaves and garam masala pdr and serve hot with rice or naan with cold curd as accompaniment

Aloo Methi

Ingredients:

Potatoes -3 medium sized potatoes or 1/4 kg baby potatoes
Fresh fenugreek leaves/methi -1 cup tightly packed
Onion - 1
Ginger -1 inch piece finely chopped
Oil - 2 tbsp for sauteing potatoes
Salt needed
Turmeric powder -1/4 tsp
Jeera Powder -1 tsp
Coriander powder -2 tsp
Chilli powder -1 tsp (I used homemade which will not be hot)
Oil -1 tbsp
Cumin seeds/jeera -1 tsp
Mustard Seeds - 1 tsp

Method:

1. Wash methi leaves and use the tender stems alone. Discard the thick stems and chop the rest finely.
2. Pressure cook potatoes, peel the skin and chop it into cubes
3. Heat a tbsp of oil, add mustard seeds, cumin seeds, when it splutters, add finely chopped onion, ginger and saute until onions turn transparent.
4. Add salt, turmeric, Jeera powder, Coriander powder, Chilli powder and add chopped fenugreek leaves and cook covered until it wilts.
5. Then add the sauteed potatoes and cook covered for another 5 minutes until everything gets blended well.
6. Serve hot with roti, rice, parathas or bread. 

Bagara Baingan

Ingredients:

1 stick cinnamon small
8 number brinjals
3 number Cloves
1 tbsp coriander pdr
1 tbsp cumin pdr
1 tsp cumin seeds
2 tbsp Dry coconut powder
3 number Elaichi
1/2 tsp Ginger and garlic paste
1 number Green chilli
1 cup Groundnuts
1 tsp mustard seeds
2 tbsp Oil
1 number Onion
3 tbsp sesame seeds
50 ml Tamarind juice
3 cup Water

Method:

1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric,g&g paste.
2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out
3.In the mean time cut the vankaya as four parts but don't cut at the end
4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened. and add to the cooking gravy
5.This is very good with rice, pulaos, and chapatis. and a must with biryanis

Palak Prawns Curry

Ingredients:

 200-300 gm. prawns (you can use other seafood/fish), fresh or frozen 
 200 gm spinach 
 200 gm. onions (finely choped)
 1 tsp ginger garlic paste . 
 2 tbsp. oil 
 1/2 tsp. turmeric 
 1 tsp. coriander powder 
 1/2 tsp. chilli powder (to taste)   
 Salt to taste 
 1 tsp. Garam Masala

Method:

1. Wash and chop spinach finely. 
2. Heat oil in a pressure cooker. 
3. Add onion and ginger garlic paste mix and fry until dark brown.   
4. Add salt,chilli powder,corriander powder and add prawns and fry for 10-15 seconds. 
5. Add spinach cook for a 2-3 minutes minutes and add water and cook it for 2-3 whisles. 
6. Add garam masala, stir it in and close the lid for the flavours to infuse. 
7. Serve hot & freshly cooked with Chapatties or Boiled Rice.

Mix veg kurma

                         

Ingredients:

 Potato - 2 medium, cut into small cubes

 Carrot - 2 medium, cut into small cubes

 Green beans - 1/2 cup, cut into 1/2" length pieces

 Cauliflower - 1 cup, cut into small florets

 Green peas - 1/2 cup

 Ginger-garlic paste - 1 tsp

 Onion - 2 medium, finely chopped

 Tomato - 2 medium, finely chopped

 Turmeric powder - 1/4 tsp

 Red chilly powder- 2 tsp

 Coriander powder - 2 tsp

 Sambar masala - 1/2 tsp

 Salt - to taste

 Oil - 2 tbsp

 Coriander leaves - to garnish

 yogurt - 1/2 cup

Method:

1. Heat oil. Add onions, ginger-garlic paste, little salt and fry till the onions turn golden.
2. Add tomatoes and cook them till they are soft. Add turmeric powder, red chilly powder, coriander powder and mix well. Fry for 4-5 minutes.
3. Add potatoes, cauliflower, carrots, beans and green peas. Mix well. Then keep it in the pressure for 2 whisles
4. Add sambar masala and yougurt and mix well. Simmer for 2-3 minutes. Garnish with coriander leaves.
5. Serve hot with chapathi/poori or rice.

Bean Sprouts Curry

Ingredients :

1 cup beans sprouts
1 onion, chopped
2 green chilies
1 inch ginger
10-12 curry leaves
1 tsp coriander powder
1/4 tsp red chili powder
pinch of turmeric
salt to taste
fresh coriander leaves for garnish
1 tsp jeera
1 tsp mustard seeds oil.

Method:

1. Take a kadai and add oil and add mustard seeds and jeera and once it spluters add the onions and fry them till the are golden brown in colour.
2. Add the ginger, curry leaves, coriander powder, red chili powder,green chilies and turmeric. cook for 30 sec mixing well.
3. Add salt and the beans sprouts
4. Adjust Seasoning, garnish with coriander leaves.
5. Serve with rice.

Broccoli Masala Curry

Ingredients:

1 broccoli
as per taste chilli powder
1 tbsp coconut powder
1/2 tbsp coriander powder cumin seeds curry leaves
1 tbsp ginger garlic paste
pinch mustard seeds
1 tbsp oil
1 number onion
as per taste salt
pinch turmeric

Method:

1. Heat a tbsp of oil in a sauce pan.
2. Add few mustard seeds
3. Add few Cumin seeds
4. Add fresh curry leaves, allow them to crackle
5. Now, add chopped onions, and salt (which helps the onions to cook faster)
6. When the onions are slightly cooked add pinch of Turmeric
7. Add ginger - garlic paste.
8. When the onions are lightly sauted, add broccoli(Do not cover it with a lid).
9. When the broccoli is  cooked, add 1/2 tbsp of coriander powder and chilli pwd according to your taste. Mix Well
10. you can be generous in adding cauliflower, potato, or green peas to this bell pepper which will enhance your dish even more.
11. After 10 mins of slow cooking, the broccoli looks great and your dish is ready.
12. garnish it with Coriander (cilantro).
13. Serve with Chapati, phulka, or Rice

Mulakkada Pulusu

Ingredients:

Drumsticks ( mulakkada ) - 1 ( cut into 2-3 inch pieces )
Onions - 2 big size (finely choped)
Green chillies - 2 ( sliced)
Curry leaves - 10 sheets
Coriander - for garnish
Tamarind - 1/2 small lemon
Jaggery - small piece (or to taste , optional)
Salt - to taste
Turmeric powder - 1/ 2 teaspoon
Red chilli powder - 1/ 2 teaspoon (or to taste)
Oil - 1 tablespoon
Mustard seeds - 1 tablespoon
Jeera - 1 table spoon

 Method:

1 . Take a pan and add oil and once the oil is hot add mustard seeds, jeera and once they start spluttering add onions.
2 . Once the onions are fried then add drumsticks and green chillies.
3 . Now add tamarind, salt, turmeric , curry leaves and red chilli powder and cook on the stove for cook for 5-8 min.
4 . Turn off the heat and garnish with cilantro and serve .

 Tip : If you prefer spicy, you can eliminate jaggery . Also, you can fry the garlic ( 4-5 cloves ) in the oil  .

Bottle gourd with sesame seeds curry

Ingredients:

Coriander Powder - 1/2 tsp
Water as needed
Coconut Powder - 1tbsp
Oil - 1tbsp
Ginger Garlic Paste - 1/2tsp
Curry Leaves 1Springs
Turmeric pinch
Green Chilies 4
Onion -1
Urad Dal - 1tsp
Sesame Seeds 1tbsp
Bottle Gourd - 1Cup

Method:

1. Take a pan heat it add sesame seed dry roast till golden brown color optional coconut powder grind into a coarse powder.Take a pan heat oil, add urad dal, onions chopped,salt saute it then add  green chilies, turmeric, ginger garlic paste, curry leaves saute it then add small pieces of bottle gourd and mix well add some water and close it with a lid.
2. Cook the bottle gourd till it is 80% done then add the sesame seeds powder, coriander powder saute it again and cook for another 3 -4 min.  

Moong sprouts Curry

Ingredients:

Sprouted lentils - 1 cup

Onions - 2 ( medium size)(finely chopped)
Salt - add to taste (1 tsp)

Tomatoes - 2

Ginger - 1 inch long piece

Green chilli - 2
Mustard seeds - 1/4 tsp

Jeera(cumin seeds) - 1/4 tsp

Turmeric powder - 1/4 tsp

Coriander(dhaniya) powder - 1 tsp

Red chilli powder - less than 1/4 tsp

Garam masala - less than 1/4 tsp

Green coriander - 1 tbsp.

Method:

1. Take a pan and add oil and once its heated add mustard seeds and jeera and once they start spluttering add onions and ginger.
2. Once the onions are cooked add salt, turmeric, green chilli, corriander powder and red chilli powder and mix well.
3. Now add sprouts and let them cook for 5 mins.
4. Now add tomatoes and now cook till tomatoes are well cooked .
5. Once the tomatoes are cookes well add the garam masla powder and mix well
6. The Moong sprouts curry is ready ti serve it with rice or chapathi

Sorakaya Senagapappu Kura

I was browsing some food blogs to make a curry with sorakaya. found this recipe in Recipe den     Thank you for the nice recipe

Aloo Egg Bhurji

Ingredients:

2 eggs
150 g potatoes
2 medium onions, finely chopped
3 tablespoons oil
1/2 teaspoon corriander powder
1/4 teaspoon ground turmeric
salt
25 g green chilies
1/2 tea spoon garam masala

Method:

1. Fry the onions in the oil for 4 minutes (over high heat) and add the potatoes cut into small pieces, together with the salt, turmeric and coriander powder.
2. Cook until the potatoes are tender then add green chillies.
3. Break the eggs into a bowl, beat well and season to taste with salt.
4. Pour them over the potato onion mixture and cook till the egg is light brown in colour.
5. Add further salt to taste if required and serve them with hot rotis.

Mushroon Masala

Ingredients:
Chopped Mushroom- 1 packet
Turmeric powder- 1/4 tsp
Red chili powder- 1 tsp
Oil and Salt- as required
Ginger garlic paste - 3 tsp

To grind :
Onion - 1
Tomatos - 2
Cinnamon - 1 inch
Shredded coconut - 2 tbsp
Cardamom - 1
Cloves- 2
Cumin seeds- 1 tsp
Fennel seeds- 2 pinch
Coriander leaves- 2 tbsp

Method:

1. Heat pan with oil. Add all the 'to grind' ingredients and fry for few minutes. Tomato should turn mushy and onions to be blended well.
2. Grind the above fried items, allow it to cool and keep it aside.
3. Heat oil in a pan, Add ginger garlic paste, add the mushroom and saute for few mins.
4. Add grinded paste, salt , turmeric powder and red chili powder, leave it to boil. Add 1/2 cup water if gravy is very thick.
5. Allow it to boil for 5mins and serve hot with chapathis.

Kodiguddu Mullakada Kura / Egg Drumstick Curry

Ingredients:

3 boiled eggs, make small slits lengthwise along the egg
1 drumstick, cut into 2 inch pieces
2 onions, finely chopped
1 large tomato, finely chopped
1 tsp red chilli pwd (adjust)
1/2 tsp coriander pwd
salt to taste
coriander leaves for garnish
1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp jeera
14-15 fresh curry leaves

Method:

1.  Drizzle oil in a cooking vessel, once hot and roast the boiled eggs on medium heat, tossing them for 1-2 mts. Sprinkle a pinch of turmeric pwd and toss again. Remove and keep aside.
2. In the same vessel, add some oil and add mustard seeds, jeera and curry leaves Once they start spluttering add onions
3. Saute the onions till they turn transparent. Add the chilli pwd, coriander pwd and salt, combine.
4. Now add the chopped tomatoes and drumstick pieces and cook for 2-3 mts, combining them often, on medium heat.
5. Add the boiled and roasted eggs and combine. Cook on low heat covered for two minutes.
6. Add two cups of water, increase heat and bring to a boil. Reduce heat to medium and cook covered till it forms a thickish gravy, approx 10-12 mts.
7. Garnish with fresh coriander leaves and serve with hot steamed rice.

Kheema Curry

Ingredients:

• 3/4 kg minced meat (kheema), washed and drained
• 3 large onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tbsp ginger garlic paste
• few curry leaves
• 4-5 green chillis, slit
• ½ tsp turmeric pwd
• garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick)
• salt to taste
• 2 1/2 tbsps oil
• coriander leaves for garnish
• Dry roast for 3-4 mts and make a pwd:
• 1/2 tbsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp poppy seeds
• 3 dry red chillis
• pinch of methi/fenugreek/menthulu seeds
• pinch of saunf/sompu/aniseed (optional)

Method:

1. Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 mts.
2. Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir in between.
3. Add the ground masala pwd and salt and combine well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid, add garam masala pwd and coriander leaves. Again cook on low flame for 8-10 mts or till you get the desired gravy consistency.
4. Garnish with fresh coriander leaves and serve hot with rotis or white steamed rice.

Royala Iguru

Ingredients:

500 gms prawns shelled, de-veined and cleaned
2 large onion finely chopped
10 curry leaves
1 tbsp ginger garlic paste
3 green chillies slit length wise
1 tsp chilli pwd
1/3 tsp turmeric pwd
1 tsp coriander pwd
½ tsp cumin pwd
1/4 tsp garam masala pwd
salt to taste
2 tbsp oil
chopped coriander leaves for garnish

Method:

1. Heat 2 tbsp oil in a heavy bottomed vessel. Add the chopped onion and green chillis and fry till transparent. Add the ginger-garlic paste and curry leaves and fry for a minute.
2. Add turmeric pwd, coriander pwd, cumin pwd and chilli pwd. Mix well.
3. Add the cleaned prawns, salt and mix well. Cook on medium heat for 5 minutes. Now add 1 cup of water and cook further covered with lid for 5-7 minutes on medium heat. Add garam masala pwd and mix well. Turn off heat and garnish with chopped coriander/cilantro leaves. Serve hot with steamed white rice or chapatis/rotis.

kodiguddu Enduroyyala Kura / Egg and Dry prawns Curry

Ingredients:

Eggs - 2
Endu Reyallu (Sun Dried Prawns) = 20 no
Salt to taste
Oil = 2 tbsp
Chilli Powder = 1/2 tsp (Adjust as per taste)
Dhaniya Powder = 1 tsp
Onions = 2 big (Chopped)
Ginger Garlic Paste = 2 tsp
Turmeric Powder = Big Pinch

Method: 

1. Remove the head and tail from the dried prawns,if it has not been removed.
2. Wash the dried prawns thoroughly and soak in water for half an hour.Drain the water.
3. Boil the eggs and remove the shell and slit along the sides.
4. Heat oil in a pan,once it's warm add chopped onions and saute till transparent,then add ginger garlic paste fry for 2 minutes.
5. Now add turmeric powder,salt , Chilly powder and mix well and  add  dried prawns and cook for 8 to 10 mins,on medium heat.Stirring once in a while.
6. Add the eggs in the curry and add water.
7. Cook till the water is evaporated and serve with hot rice.