Simple and Delicious andhra chicken curry

Easy Andhra Chicken curry

A big Hello, hope everyone enjoying summer with mangoes, holidays and pickles. Last month we visited Niagara Falls and the trip was just awesome. Falls were amazing and don't feeling like leaving from the Falls and how can I forget to mention about the food there, I felt that I made a trip to India. It has loads of Indian restaurants, Biriyani trucks, juice trucks, chat centers and what not name them.First day of our trip before starting the adventure in Niagara we visited Kohinoor Indian Restaurant buffet and when we were having the chicken curry I can see my husband feeling nostalgic about my mother-in-laws chicken curry, he told me that curry reminded me of chicken curry at home then I asked him about my chicken curry he replied me that it would be very tasty but it doesn't taste like the curry cooked back at home in India. I felt bit shocked and bad that how could I not prepare curry like that thought about making very tasty basic chicken curry after returning from the trip. So immediately after coming home I bought chicken and called my mom to ask her how she prepares chicken curry at home, I never asked my mom about chicken curry recipe because Santosh (my husband) cooks very good non-veg and learned from him . I don't say the curry which I will prepare don't taste good but I will prepare it with very tedious procedures like making different pastes and masala powders and so on. And finally cooked the chicken curry using my mom's recipe and believe it or not it was really very tasty and then I knew the difference in taste between mine and mom's. So I feel like sharing this amazing recipe with everyone.

Ingredients:

Chicken 1 kg washed and cleaned

2 onions finely sliced

4-5 green chilies slit lengthwise

2 tsp red chili powder

i tsp corriander powder

salt to taste

2 tsp oil

pinch of turmeric

8-10 fresh curry leaves

coriander leaves to garnish

For Marinade:

2 -3 tsps curds

1 tsp lemon juice

1 red chili powder

1 tsp salt

1 tsp ginger garlic paste

Masala Paste:

1 inch cinnamon stick

8 cloves

1 tsp khus khus/ gasalu

5-6 whole cashew nuts

1 tsp cumin seeds/jeera

2 tsps grated coconut

1 tsp ginger garlic paste

Preparation:

1. Soak cinnamon stick and cloves in 2-3 tsps water for about 15 mins. Soak khus khus in 2 tsps of water and also cashew nuts in water. After 15 mins grind all the ingredients masala paste into a thick paste and keep aside.
2. Clean and marinate chicken with all the ingredients under marinade and keep aside for atleast 1 hour
3. Heat oil in a heavy bottomed pan and add curry leaves and fry till nice aroma comes out of it, add onions and green chili and fry till onions turn transparent.
4. Now add the ground masala paste and fry till raw smell leaves and check that you are not burning the paste and it will give a weird taste if it is burnt. So if you need add 2 tsps water so that it donot stick to the pan and mix well.
5. Now add turmeric, salt mix for 2 mins. Now add red chili powder and coriander powder and mix well for about 2 mins
6. Add marinated chicken and mix well and cook without lid for about 5 mins and now cook with lid without adding water for 5 more mins. This allows chicken to cook in its own juices.
7. Now add 1 cup of water or you can add more water if you want more gravy and allow it to cook till chicken turns soft. Now take the lid off and cook till gravy reaches desired consistency.
8. Garnish with coriander leaves and serve hot with white rice/roti/dosas/Idli.

I served it with crispy dosas and my husband loved a lot and told me that its even more tastier than what he had at that restaurant which made me give a very proud smile :)

Hope everyone enjoy this tasty and easy recipe with your family.

Please share your valuable comments on this recipe and my blog.

Murukulu/Murukku

Hi everyone these days once in every 15 days I am making some andhra special savories like Murukulu, Ribbon Pakodi, Janthikalu as my husband like them a lot and eat without complaining in the evening with tea. Even I love to have them while watching TV healthier than chips :)...The same caption applies to this also "No one can eat just one Murukku" funny right ok jokes apart really its a very tasty traditional snack. Each one will follow one tip for making murukku crispy and soft some add butter, mashed potato and so on but I follow my mother-in-laws recipe and add urad dal paste. Try this method you will never go wrong with it.

You should use murukku/janthikalu maker and in that you have to place the plate with star shape / murukku shape

Murukulu dough

Murukulu Maker

Ingredients:

2 cups rice flour

2 tsp sesame seeds/ nuvvulu

1 tsp ajwain seeds/vamu

1 tsp cumin seeds/jeera

1 cup urad dal soaked for 2-3 hrs and grind it into thick paste

1-2 tsp red chili powder adjust to your taste

salt

1-2 tsp oil

oil to fry

Preparation:

• Mix the rice flour, salt, chili powder, ajwain seeds, cumin seeds, sesame seeds and the add the urad dal paste, you need not add water as urad dal paste is added but need some water you can add and make it into a stiff dough. check that dough shouldn't be soggy.
• In the end add some oil and make it into soft dough.
• Heat oil for deep frying in a deep bottomed pan.check the temperature of the oil by dropping a small piece of dough it should rise immediately.
• Now place it in the murukku maker and place the murukku directly in the oil or you can first place them on tissue paper. I follow the later as tissue paper will absorb excess water and will decrease the oil absorption.
• Fry murukulu in batches till they turn golden brown.
• Store it in air tight container and enjoy for many days.

Murukulu shapes on Tissue Paper

Murukulu/Murukku

Chikudikaya tomato Koora/ Indian Broadbeans or Lima Bean Tomato curry

Chikudikayalu

When I was kid I was never really a big fan chikudukaya tomato curry, I used to love borabati fry and other bean family but once I came to US it was strange I had craving for this chikudukaya curry. So when I saw them in Indian grocers I bought them immediately, took recipe from my mom and made this curry and it was really tasty. It is also very rich in fiber and very good for health.

Ingredients:

1/4 kg chikudukayalu tear into small pieces

1 onion chopped

2-4 green chili

2 small tomatoes

1 tsp ginger garlic paste

6-8 fresh curry leaves

1 tsp red chili powder

1 tsp coriander powder

salt to taste

pinch of turmeric

coriander leaves to garnish

1 tsp canola oil

Preparation:

1. Heat oil in a pressure cooker add curry leaves,chopped onions and fry for 2-3 mins.
2. Now add ginger garlic paste, green chilies, turmeric and pinch of salt and fry till there is no raw smell. Add tomatoes and cook till they turn soft.
3. Now add red chili powder, coriander powder and mix well and cook till oil separates.
4. Now add chikudukaya/ broad bean pieces and mix well and fry for 2 mins and add 1 cup of water and pressure cook for 1 whistle.
5. Now after the pressure releases take the whistle off and add salt and cook till it reaches the desired consistency without lid.
6. Now garnish with coriander leaves and serve hot with white rice/rotis.

Chikudikaya Tomato Curry

Hope you all enjoy this tasty yet healthy recipe...... :)

Spicy Masala Prawn fry

Spicy Masala Prawn Fry

Hello everyone today I like to share with the most easy and yet very very tasty prawn fry. This recipe i got from one of my friend when living in Sunnyvale, California, I made this for one dinner party when we are shifting to Texas and it was a big hit. Try this out and I am sure everyone will love it.

Ingredients:

1 lb prawns peeled and d veined

1 large onion ( preferably red onion)

5-6 green chili slit lengthwise

2 tsps red chili powder

salt to taste

1 cinnamon stick

3 cloves

2 bay leaves

2 cardamom

1 tsp cumin seeds

1 tsp ginger garlic paste

pinch of turmeric

3 tsp oil

1 string of fresh curry leaves

coriander leaves to garnish

1 tsp lemon juice

Preparation:

1. Chop onions into medium size pieces.
2. Dry roast all the garam masala i.e. cinnamon, cloves,bay leaves, cardamom, cumin seeds and let them cool.
3. Grind together the onions with the roasted masalas without adding water.
4. Now marinade the prawns with the onion paste, ginger garlic paste, red chili powder, salt,turmeric and lemon juice and refrigerate for 1 hr.
5. Heat oil in heavy bottomed pan and add green chilies and fry for 2 mins and keep aside and in the same pan add the marinated prawns and cook without lid for 10-15 mins till prawns are cooked well and gets nice coating of masalas. Keep on checking the prawns as it may burn.
6. Now add fried green chilies and curry leaves and fry for 2-3 mins.
7. Garnish with coriander leaves and serve hot with rice or as an appetizer

Hope you all enjoy this recipe :)

Spicy Aloo Kheema curry

Spicy Aloo Keema Curry

Big hello to everyone....Finally done with my university applications so I'm back again. Hope everyone enjoying the most memorable victory of our Indian Team in ICC World Cup. Today's match was really a nail-biting experience with the most delightful ending with a six by our hero Dhoni.I am sure guys that we all will remember this pride moment our whole life.

I have huge list of recipes pending on my end but today's recipe spicy Aloo kheema curry was one of the most special one as my husband made this for dinner on Valentines day 2011 :) He made it so tasty I really enjoyed my dinner....So frankly speaking its my loving hubby's recipe.

Ingredients:

1 kg mutton kheema/ground lamb

2-3 medium size potatoes peeled and cut it big pieces

2 medium size onions finely chopped

4-5 green chili slit lengthwise

2-3 tsp red chili powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp mutton curry masala ( I use MDH meat curry masala)(optional)

salt to taste

2 tsp ginger garlic paste (freshly made one is preferable)

1 tsp red chili flakes

1/2 tsp cumin seeds

whole garam masala ( Cinnamon stick,cloves,green cardamom)

8-10 fresh curry leaves

2 tsp oil

1 tsp fresh lemonic juice

pinch of turmer

coriander leaves for garnish

Preparation:

1. Clean the ground meat very well and marinate with 1 tsp red chili powder,salt,1 tsp ginger garlic paste and lemon juice and keep aside for 1 hr (optional, but will give nice flavor to kheema)
2. Heat 1 tsp of oil in a heavy bottomed pan and add cumin seeds and after they splutter add potato pieces and cook till it is 1/4 th cooked and add pinch of salt and red chili flakes and mix well and keep it aside.
3. Now add 1 more tsp oil in the same pan and add whole garam masala and fry till nice aroma comes out of it. Now add curry leaves and fry for 1 min and add chopped onions and fry for 2-4 mins and add ginger garlic paste and fry till raw smell leaves. Now add pich of turmeric and green chilies and mix well and fry for 2 mins.
4. Add marinated kheema, red chili powder, coriander powder, meat masala and mix well and add cooked potatoes and fry for 3-4 mins without lid.
5. Now place lid and cook for 10 mins and do not add water as kheema gives out water but if you feel you are not getting water out of it add cup of water and cook till kheema is almost done and add salt and garam masala and cook without lid for 3 mins until it reaches your desired consistency.
6. Garnish with coriander leaves and serve hot rice or rotis.

Hope you all enjoy this spicy and tasty recipe. Do post your comments. Thanks :)

Spicy Andhra Chicken Kurma

Andhra Chicken Kurma

Yesterday night we have some of our friends over at our place for dinner, and I made spicy andhra Chicken kurma . Generally for special dinner's I cook Biryani as many of our friends love it, but these days we were actually having some kind of dinner parties almost every week and I got bored cooking and eating Biryani so for a change I made simple yet delicious dinner last night. My menu was Gobi-65 and veg cutlet for appetizers and for main course I made Andhra Chicken Kurma, Idli, Dosa, Palli chutney and sambar. Though menu seems weird everyone loved it. I guarantee you that Idli and dosa tastes great with chicken or mutton curry, me and my husband both love that combination a lot. This recipe of very basic tasty chicken curry is passed on from generations in our family.

Ingredients:

1 whole chicken cut into small pieces

2 small onions finely chopped

3-4 green chilies

2 tsps ginger garlic paste

1 tsp red chili powder

2 tsps coriander powder

1 tsp garam masala powder

2 cinnamon sticks

4 cloves

2 green cardamom

5-8 fresh curry leaves

salt to taste

2-3 tsps oil

1 tsp fresh ground black pepper (optional)

pinch of turmeric

for paste:

2 tsps khus khus / gasalu

1/2 cup grated coconut or coconut powder (if you cant get fresh coconut)

3-5 cashew nuts soaked in milk

for marinade:

1 tsp chili powder

1 tsp salt

1/2 cup curd

1 tsp ginger-garlic paste

Preparation:

1. Clean chicken and marinate with the ingredients listed under for marinade and refrigerate for at least 3 hrs.
2. Now take a pan and fry khus khus on very low flame for 2-3 mins till they splutter, don't burn it as it will change the taste of the curry. Now after cooling the fried khus-khus make a paste with grated coconut and soaked cashew nuts.
3. Heat oil in heavy bottomed pan and add whole garam masala and fry till nice aroma comes out, Now add onions,curry leaves and fry till slightly brown now add green chilies and ginger garlic paste and fry there is no raw smell.
4. Now add turmeric and salt and fry for 1 more min. Now add red chili powder, coriander powder and fry for 2-3 mins.
5. Add marinated chicken and fry for 3 mins and add the paste of khus-khus, coconut and cashew nuts and mix well and check that it don't burn. Now add 1 cup of water and bring it to boil.
6. Now close the lid and cook for 5-10 mins. Now if you want make more spicy add the freshly ground pepper powder and cook for 5 more mins and check salt and add salt and fresh coriander leaves and garam masla and cook for 2 mins till the gravy reaches the desired consistency.
7. Serve hot with white rice, biryani, idli, dosa, roti and many other combinations.

Hope everyone enjoy this spicy and delicious andhra chicken kurma. Do post your comments on my recipe.

Simple and Tasty Egg Noodles

Egg Noodles

A big HIIIIIIIIIIIIIIIIIIIII after long time. I am really busy these days with my application to Universities and other stuff. Today after long time I want to give you the recipe of Egg noodles which is everyones favorite. Whenever I think of noodles the only taste which come into my mind is noodles from road side shop or in telugu we call bandi noodles in my home town Vizag. I am really craving for that Indo-Chinese taste here in US but couldn't get it. I thought of making it myself, it turned out really well but i can say I am the taste is no where competing with that bandi noodles.

Ingredients:

1 packet whole wheat noodles ( I got it from Chinese market)

1 cup finely chopped carrots

1 cup finely chopped cabbage

1 small onion sliced finely lengthwise

1/2 cup spring onions (optional)

2 eggs

1 tsp soy sauce

1 tsp rice vinegar(optional)

1 tsp green chili sauce (adjust according to your spice level)

salt to taste

1 tsp black ground pepper

1 tsp finely grated/chopped garlic

1 tsp finely grated/chopped ginger

3 tsp oil ( olive oil preferred)

Preparation:

1. Bring about 6-8 cups of water to boil in a deep pan and add the noodle sticks and just boil it for 6-8 mins. Check that noodles should be mushy the shape should be intact. Now drain these cooked noodles and keep aside by mixing 1 tsp oil and make each noodle separate with hand.
2. Now heat oil in a heavy bottomed pan and add garlic and ginger for 2 mins and add onions fry for 2 mins. Now add chopped carrot and cabbage and fry for 5 mins till they are cooked. If it is a very big pan you can work with vegetables on one side and egg on the other side. Or else you can take other pan add 1 tsp oil and beat the egg and scramble it. Now mix the vegetables and eggs and add salt and pepper.
3. Now add the cooked noodles and mix well and add soy sauce, vinegar and chili sauce and mix well. Adding this sauces will make noodles nicely separated from each other. So cook for 2-4 mins and add spring onions for garnish and mix well.
4. Serve hot with Gobi Manchuria, veg Manchuria, chili chicken etc.
5. You can skip adding egg and enjoy this simple spicy veg noodles.

Aratikaya Vepudu/Raw Plantain Fry

Aratikaya Vepudu

I generally like my raw plantain fry to be deep fried small pieces with lots of chana dal in it which my mom used to make. But i am making another variation of this veggie as my husband likes it to be fried disc shaped pieces with onions and tadka, you can add more punch by adding different kinds of powders like fried chana dal spicy powder,peanut powder etc....

Ingredients:

2 raw plantains cut into thin disc shaped pieces

1 onion finely chopped

1 tsp red chili powder

salt to taste

pinch of turmeric

2 tsps oil

For Seasoning:

1 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

8-10 fresh curry leaves

2 garlic pods crushed

For Powder:

1/2 cup fried chana dal/ vepina senagapappu

1 tsp cumin seeds

3-4 dried red chilies

Preparation:

1. Bring 3 cups of water to boil with pinch of turmeric and add the chopped plantain pieces and cook for 2-3 mins until they become soft. Don't overcook them, they will become mushy. Immediately drain them and run under cold water this will keep the piece intact.
2. Take the ingredients listed under for powder and grind them into a powder. You can store this powder in an air-tight container so that you can use in seasoning any veggie fry.
3. Now heat oil in a thick bottomed pan add mustard seeds and let them splutter now add chana dal, urad dal , crushed garlic and curry leaves and fry till the dals turn brown.
4. Now add Onions and fry till they become soft and add the cooked plantain and mix well and cook for 2 mins with lid.
5. Now add pinch of turmeric, salt and again put the lid and cook for 2 more mins.
6. Now add red chili powder and fry well without lid for 3-4 mins and add 1 tsp of chana dal powder and mix well for 1 mins and take off the stove.
7. Serve hot with rice or rotis.

Aratikaya Vepudu

Hope everyone enjoy this recipe. Do post your comments on this spicy raw plantain fry

Chicken Drumsticks

Chicken Drumsticks

Chicken drum sticks its one the most easiest and tasty dish which I can ever think of. I personally like chicken drumsticks and prefer to cook it for any parties at our place as you can prepare huge quantity in very less time and without sacrificing the deliciousness.

Ingredients:

6 chicken drumsticks

For Marinade:

2 tsps of red chili powder(adjust according to taste)

salt to taste

1/2 cup curd

2 tsp lemon juice

1 tsp chicken tandoori masala (optional I use badshah masala)

1/2 tsp red chili flakes

1 tsp ginger garlic paste

oil spray or 2 tsps oil

Onion slices and lemon wedges for garnish

Preparation:

1. Clean the chicken drumsticks and make slits on it with knife
2. Marinade with all the items given under for marinade and refrigerate for atleast 3 hrs for good taste but if you don't have time marinade atleast for 1hr
3. Take out from refrigerator atleast 1 hr before cooking.
4. Preheat the oven on 300 degrees F .
5. Place the chicken drumsticks on aluminium foil placed on the pan and greased with oil spray.
6. Spray some oil and place in the oven for 10 mins after that flip the drumsticks and again spray some oil and cook for 10 more mins
7. Now turn oven on broil and cook for 15 mins this gives the dark coloring on the drumsticks. Flip once in between.
8. You can also use pan instead of oven if you want to.
9. Garnish with onions and lemon wedges and serve hot.

Chicken Drumsticks

Hope everyone enjoy simple and tasty recipe. Do post your comments. Thanks

Poached Egg in Tamarind Gravy/Kodi Guddu Pulusu

Eggs Pulusu

Hi everyone, I think everyone loves egg, it not only has good taste but also rich in protein. Kodi guddu pulusu is a very common and tasty dish but today my recipe is a variation to the common egg pulusu its poached egg pulusu. This is my attayya's recipe which egg lovers will definitely enjoy.

Ingredients:

4 eggs

2 small onions finely chopped

4 green chilies slit lengthwise

1 small tomato

lemon sized tamarind

1 tsp red chili powder(adjust according to your spice level)

1 tsp coriander powder

salt to taste

pinch of turmeric

2 cloves of crushed garlic

1 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp urad dal

2 small dried red chilies

8-10 fresh curry leaves

1 tsp oil

coriander leaves to garnish

Poached Eggs in Tamarind Gravy

Preparation:

1. Heat oil in a heavy bottomed pan. Add mustard seeds let them splutter and then add cumin seeds, urad dal and crushed garlic and fry for 1 min.
2. Now add dried red chilies and curry leaves and fry till nice aroma comes out of curry leaves.
3. Add chopped onions and green chilies and fry for 2 mins and place lid and let it cook for 3 mins. Cooking with lid makes onions to cook fast without burning. Now add pinch of turmeric and salt and let it cook for 2 more mins.Add tomato and fry for 2 mins till it becomes soft.
4. Now add red chili powder and coriander powder and mix well till raw smell leaves.
5. Now take pulp from tamarind and add that juice to this mixture and let it boil by adding some water with lid. After boiling reduce the flame to low.
6. Now break each egg and add carefully without mixing and place the lid till it becomes nicely poached.
7. Now take the lid off and mix well and let it boil for 3-4 mins so that all the poached eggs are well seasoned with these juices.
8. Garnish with coriander.
9. Serve hot with rice or rotis

Egg pulusu with Hot rice

Try this variation of egg pulusu you will definitely enjoy with your family. Do post your comments on this recipe.

Golden Fried Corn

Golden Fried Corn

Actually me and my husband got bored with boiled corn, butter corn, corn soup as these are the common once which I used to prepare with corn. So yesterday when i saw the corn cob i got an idea of preparing Golden fried corn. I am not the one who invented it :) i just tried it for the first time. I first tasted this dish in Hyderabad Olive Garden Restaurant. Few years back when i joined as software engineer in a MNC in hyderabad, i used to live in a hostel in Madhapur with friends, ahhhhh those were really memorable days...Miss those hostel days. Okk coming to the point Olive Garden used to be our party adda...there i first tasted this dish and i really liked it but never tried making at home. But i got good response for this dish from my hubby when i tried it for first time so I felt like sharing this recipe with you so can enjoy this.....

Ingredients:

4 cobs of corn or 1 packet of loose frozen corn ( I prefer fresh corn)

1 cup of corn flour

2 tsps rice flour

pich of baking soda

2 tsp of red chili powder

1 tsp of black pepper powder

1/2 tsp soy sauce

salt to taste

oil for deep frying

Preparation:

1. De cob the corn cobs and boil them in sufficient water with pinch of turmeric and salt for about 2-5 mins or microwave it for 3 mins. Don't over cook it. Now drain water from corn and keep aside
2. Now in a bowl mix corn flour, rice flour, salt, red chili powder, pepper, baking soda, soy sauce and just sufficient water and make into a thick batter.
3. Heat oil in a deep pan for frying.
4. Now dip corn in batter and fry in batches.
5. You should check for the right temperature of oil by dropping little batter into the oil. The batter should immediately rise to the top. If you are not using oil at right temperature it will make this corn soggy.
6. Serve hot with sauce.

Hope you all enjoy this recipe. Do post your comments about this recipe.

Thank you.

Pepper Rice

Pepper Rice

Pepper Rice , its the easiest and most tasty dish anyone would definitely like it. It can be prepared in just 5 mins when rice is already cooked with very less ingredients but packed with flavor. You can make this with leftover rice for breakfast or fresh for dinner/lunch. I got this recipe from my athayya (mother-in-law).

Ingredients:

1 1/2 cup rice

3 cups of water

1/2 onion sliced lengthwise

1-2 tsp ground black pepper

salt to taste

1 tsp mustard seeds

1 tsp oil

1/2 tsp lemon juice (optional)

8-10 fresh curry leaves

Preparation:

1. Cook rice with 3 cups of water in rice cooker or pressure cook.
2. Heat oil in a heavy bottomed pan and add mustard seeds and let them splutter now add curry leaves and fry till it gives nice aroma.
3. Now add onions and fry for just 2-3 mins no need for them to turn brown.
4. Now reduce the flame below medium and add cooked rice nicely ( Rice shouldn't be like lumps, each grains should be separate)
5. Add salt and pepper and mix well so that all the rice is well seasoned.
6. Now add lemon and mix and take off from stove and serve hot with boiled or scrambled egg for breakfast or serve it with some veggie or non-veg curry.

Pepper Rice with Mutton fry

Hope you all enjoy this very easy and tasteful pepper rice. Post your comments if you like this recipe.

Chicken Dum Biriyani

Chicken Dum Biryani

Hi everyone I am back with one of the most delicious, spicy and versatile dish which is loved by everyone, its Chicken Dum Biryani

Ingredients:

For Chicken Curry:

1 kg/2 lb chicken cleaned and marinated for preferably 1-2 hrs

1 onion large sliced lengthwise

4 to 6 green chillies slit lengthwise

2 tsp ginger-garlic paste

1/4 of small bunch Mint leaves

1/4 of coriander leaves bunch

2 tsp red chili powder (adjust according to spice)

1 1/2 tsp of Biryani masala (You can use home made masala also but i use MDH Hyderabad biryani masala)

salt to taste

1 1/2 tsp chicken curry masala ( I use MDH masala)

whole garam masala i.e:

2 inch piece cinnamon

3 cloves

2 bay leaves

1 piece mace

2 green cardamom

1 black cardamom (optional)

1 tsp kala jeera/black cumin (optional) or 1 tsp cumin seeds

5-8 fresh curry leaves

2 tsp fresh lemon juice

2 tsp canola oil

For Rice:

4 cups basmati rice

6 cups water ( For i cup rice 1 1/2 cup water)

1 inch cinnamon

2 cloves

2 bay leaves

2 green cardamom

1/2 tsp cumin seeds

salt to taste

1 tsp canola oil

For Layering:

2 strands of saffron melted in 1/2 cup of warm milk

1 cup fried onions - you can directly buy them in store or else deep fry one small onion at home

1/2 bunch mint and coriander leaves.

Preparation:

Chicken Curry Preparation:

1. Marinate the cleaned cleaned with 1 tsp red chili powder, 1 tsp salt.1tsp ginger-garlic paste, 1/2 cup curd for minimum 1 hr.
2. Heat oil in a heavy bottomed pan and add the whole garam masala and fry till it gives nice aroma
3. Add onions and green chillies and fry for 5 mins. Now add ginger-garlic and fry till raw smell leaves and onions turn transparent but don't burn them.
4. Now add turmeric,salt and fry for few mins and add mint and coriander leaves.
5. Add marinated chicken and fry for 5 mins and add red chili powder,chicken curry masala and biryani masala,1tsp lemon juice and mix well for 4 mins without lid.
6. Now place lid and cook for 5-7 mins and after this open the lid and check the chicken as you have added curd water will come from chicken if you feel that water is not enough add 1/2 cup of water and again place the lid and cook for 5 more mins.
7. Now take the lid off and just allow most of the water to evaporate and it turns into a thick gravy.

For Rice Preparation:

Start preparing the rice simultaneously when you are cooking the chicken curry.

1. In a heavy bottomed pan add 6 cups of water, 1 tsp salt, wholw garam masala and oil and bring it to boil.
2. Now add 4 cups of soaked rice and cook till almost done with lid.
3. Now add cooked rice to strainer and take excess water if any. Take care that you should not break the rice grain. You should cook rice in such a way that the rice grains are cooked and separated from each other, they should not stick together.

For Dum:

If you are cooking in Conventional microwave:

1. Take a biryani tray and grease it well with butter or oil spray and add one layer of chicken curry
2. Next add one layer of rice and then add half of fried onions,half of min and coriander leaves and few tsps of saffron milk.
3. Now add one more layer of chicken curry and complete layering with last layer of remaining rice and add remaining fried onions,mint and coriander leaves, sprinkle saffron milk in lines and add the gravy of chicken curry(just thick gravy not pieces)
4. Now seal the tray tightly with aluminium foil and poke at few places with knife or fork as shown in the below picture.
5. Pre heat oven on 350 degree F and once oven is ready place the biryani tray on second rack and cook for 20-30 mins.
6. Now change oven temperature to broil and cook for 20 - 30 mins. Good indication to take the biryani tray out is the upper layer rice grains will turn to bit crispy and mint leaves change its color to thick green or almost dark color.
7. Don't open the foil immediately. Let it sit outside for sometime before serving.
8. Open the foil just before serving.
9. Serve hot with Raita and enjoy :)

If you are cooking on stove top layering will be similar but its just you will cook on thick heavy bottomed pan.

1. First place a dosa or roti tawa on stove and place this biryani pan with layering on the tawa. This will supply the pan with uniform heat and as its not direct heat biryani will cooked very well.
2. For sealing first close the pan with musklin cloth and then place the lid. This will not allow any steam to escape from the biryani pan and will give that dum taste. If you feel sealing is not enough you can also seal it with roti dough.
3. Cook it for about 40 mins.

Sealing Biryani Tray

There are many versions of cooking this Dum biryani. If you have seen other cooking blogs most of them will tell to directly layer the marinated chicken and half cooked rice but if you are new to making biryani there are high chances of either chicken or rice not being cooked. So if you follow this recipe you will never go wrong in texture and taste. Hope everyone try this and enjoy it with your family. Do post your comments on this post and keep following for more recipes in "Biryani and Rice Mela"

Kobbari Annam/Coconut Rice

Coconut Rice

Today's post is exclusively for Veggie people. I find coconut rice more delicious than veg biryani. It is very mild and flavorful dish. I learnt this recipe from my mom she will make it really tasty. As I spent most of my childhood and teenage in Vizag I am not really familiar to Biryani's , it is only after coming to Hyderabad i am addicted to Biryani.But now I heard that in Vizag also there were many Biryani joints opened.Generally for me special meal used to be Coconut rice with chicken curry, seems very simple but both of these compliment each other really well. It will also go well with potato kurma.So guys be prepared to make it and enjoy with your family .

Ingredients:

3 cups rice soaked for about 30 mins

4 cups of coconut milk (store bought or home made but i prefer preparing at home)

1 cup water

1 medium onion sliced lengthwise

3-5 green chillies slit lengthwise

1 tsp ginger-garlic paste

1 big carrot chopped into small pieces

8-10 green beans chopped finely

cup of green peas

1-2 small potatoes cut into normal size pieces (optional)

1 inch Cinnamon stick

3 cloves

2 bay leaves

salt to taste

1/2 - 1 tsp of garam masala

10-12 cashew nuts fried till golden brown in ghee/butter

coriander leaves to garnish

2 tsp oil

Preparation:

1. If you want to prepare coconut milk at home take 1 cup of coconut pieces and grind it mixer and extract milk but for me I usually prepare milk using dry shredded coconut which you get in any Indian store. First soak it in warm water for 15 mins and in mixer grind it and strain milk using strainer and repeat the process with the same mix. Generally in start you get thick milk and later the thickness decreases.
2. Heat oil in a heavy bottomed deep pan and add cinnamon, cloves and bay leaves and fry till nice aroma comes.
3. Now add onions and green chillies and fry for 5 mins. Now add ginger garlic paste and fry till raw smell leaves.
4. Now add carrots,beans,green peas and potatoes and fry for 5 mins. Now add salt and garam masala and fry foe 2 mins.Now add rice and mix well.
5. Now add coconut milk and water and this is time to taste and adjust salt and garam masala. When you taste that milk you should feel salty then only the rice will have right amount of salt.
6. Cook for 10-15 mins on medium flame with lid. Check in between but don't mix the rice frequently as it may break the grain. and make rice mushy.
7. Now once rice is cooked fully take the lid off and garnish with cashew nuts and coriander leaves.
8. Serve hot with chicken curry or potato kurma and onion raita.

Hope everyone enjoy this recipe. Do leave me a comment if you feel this post is helpful.

Thank you :)

Hyderabadi Prawn Dum Biryani

Prawn Dum Biryani

Hi everyone

This is my first post in the Biryani Mela. I can assure you that everyone will definitely love this Prawn Dum Biryani.

To prepare Dum Biryani we have to cook rice and curry separately and layer them and cook them on dum on gas top or in convenetional oven. I generally cook in conventional oven as its a very easy method.

Ingredients:

For Prawn Curry:

1 kg/2 lb prawns peeled and d veined

1 onion large sliced lengthwise

4 to 6 green chillies slit lengthwise

2 tsp ginger-garlic paste

1/4 of small bunch Mint leaves

1/4 of coriander leaves bunch

2 tsp red chili powder (adjust according to spice)

1 1/2 tsp of Biryani masala (You can use home made masala also but i use MDH Hyderabad biryani masala)

salt to taste

1 tsp coriander powder

whole garam masala i.e:

2 inch piece cinnamon

3 cloves

2 bay leaves

1 piece mace

2 green cardamom

1 black cardamom (optional)

1 tsp kala jeera/black cumin (optional) or 1 tsp cumin seeds

5-8 fresh curry leaves

2 tsp fresh lemon juice

2 tsp canola oil

For Rice:

4 cups basmati rice

6 cups water ( For i cup rice 1 1/2 cup water)

1 inch cinnamon

2 cloves

2 bay leaves

2 green cardamom

1/2 tsp cumin seeds

salt to taste

1 tsp canola oil

For Layering:

2 strands of saffron melted in 1/2 cup of warm milk

1 cup fried onions - you can directly buy them in store or else deep fry one small onion at home

1/2 bunch mint and coriander leaves.

Preparation:

Prawn Curry Preparation:

1. Marinate the cleaned prawns with 1 tsp red chili powder, 1 tsp salt.1tsp ginger-garlic paste, 1 tsp lemon juice for minimum 30 mins
2. Heat oil in a heavy bottomed pan and add the whole garam masala and fry till it gives nice aroma
3. Add onions and green chillies and fry for 5 mins. Now add ginger-garlic and fry till raw smell leaves and onions turn transparent but don't burn them.
4. Now add turmeric,salt and fry for few mins and add mint and coriander leaves.
5. Add marinated prawns and fry for 5 mins and add red chili powder,coriander powder and biryani masala,1tsp lemon juice and mix well for 4 mins without lid.
6. Now add a cup of water and boil with lid for 5-7 mins.
7. Prawns will be cooked so fast so check in between if you feel its cooked almost 90% you can take the lid off and cook without lid till gravy thickens. Don't make the curry watery it should have very thick gravy.

For Rice Preparation:

Start preparing the rice simultaneously when you are cooking the prawn curry.

1. In a heavy bottomed pan add 6 cups of water, 1 tsp salt, wholw garam masala and oil and bring it to boil.
2. Now add 4 cups of soaked rice and cook till almost done with lid.
3. Now add cooked rice to strainer and take excess water if any. Take care that you should not break the rice grain. You should cook rice in such a way that the rice grains are cooked and separated from each other, they should not stick together.

For Dum:

If you are cooking in Conventional microwave:

1. Take a biryani tray and grease it well with butter or oil spray and add one layer of prawn curry
2. Next add one layer of rice and then add half of fried onions,half of min and coriander leaves and few tsps of saffron milk.
3. Now add one more layer of prawn curry and complete layering with last layer of remaining rice and add remaining fried onions,mint and coriander leaves, sprinkle saffron milk in lines and add the gravy of prawn curry(just thick gravy not prawns)
4. Now seal the tray tightly with aluminium foil and poke at few places with knife or fork as shown in the below picture.
5. Pre heat oven on 350 degree F and once oven is ready place the biryani tray on second rack and cook for 20-30 mins.
6. Now change oven temperature to broil and cook for 20 - 30 mins. Good indication to take the biryani tray out is the upper layer rice grains will turn to bit crispy and mint leaves change its color to thick green or almost dark color.
7. Don't open the foil immediately. Let it sit outside for sometime before serving.
8. Open the foil just before serving.
9. Serve hot with Raita and enjoy :)

If you are cooking on stove top layering will be similar but its just you will cook on thick heavy bottomed pan.

1. First place a dosa or roti tawa on stove and place this biryani pan with layering on the tawa. This will supply the pan with uniform heat and as its not direct heat biryani will cooked very well.
2. For sealing first close the pan with musklin cloth and then place the lid. This will not allow any steam to escape from the biryani pan and will give that dum taste. If you feel sealing is not enough you can also seal it with roti dough.
3. Cook it for about 40 mins.

Sealing Biryani Tray

There are many versions of cooking this Dum biryani. If you have seen other cooking blogs most of them will tell to directly layer the marinated prawns and half cooked rice but if you are new to making biryani there are high chances of either prawns or rice not being cooked. So if you follow this recipe you will never go wrong in texture and taste. Hope everyone try this and enjoy it with your family. Do post your comments on this post and keep following for more recipes in "Biryani and Rice Mela"

Biryani and Rice Mela

Hi Everyone I am very pleased with the response to my blog. Thanks to my blog followers for constantly following it. This week I am thinking of having Biryani and Rice mela.

Biryani, I guess is one of the versatile dish which is loved by everyone irrespective age, region etc....

And more over Hyderabadi Dum Biryani is best compared to normal biryani's....

So everyone keep following my blog ,lets gear up for this spicy and yummy Biryani and Rice week.

Hope everyone enjoys it.... :)

Thanks a lot....

Andhra spicy Royyala Iguru/ Prawn curry

Andhra Royyala Iguru

Royyalu/Prawns my second favorite non-veg dish after fish pulusu. Royyala iguru is very easy dish to prepare, it hardly takes 15 mins to cook this all time favorite curry. I generally love prawns cooked with some veggies like beerakaya/ridgegourd, vanakaya/brinjal, Mango(the best),gongura,chukkakura. My mom even cooks prawns with cabbage,borabati(long beans),egg sounds weird but tastes just amazing. Miss those curries and miss my mom :(

Ingredients:

1kg prawns peeled and d veined and marinated with 1 tsp salt,1tsp chili powder and lemon juice for 30 mins

2 large onions finely chopped

4-5 green chilies ( i make it really spicy adjust according to your spice level)

1 tsp ginger garlic paste

1 tsp jeera/cumin seeds

1 1/2 tsp red chili powder

salt to taste

pinch of turmeric

1 tsp coriander powder

8-10 fresh curry leaves

2 tsp oil

fresh coriander leaves to garnish

Preparation:

1. Heat oil in thick bottomed pan and add cumin seeds, curry leaves ,onions , green chillies and fry for 2 mins.
2. Add ginger garlic paste and fry till raw smell leaves.
3. Now add turmeric and salt and fry with lid. Covering with lid makes onions cook fast.
4. Add chili powder,coriander powder and fry for 2mins.
5. Now add marinated prawns mix well,fry for 2 mins and now add 1 cup of water and cook with lid for 5 mins.
6. Take the lid off and cook till reaches your desired consistency and garnish with coriander leaves
7. Serve hot with steamed rice or roti's or pulav.

Try this recipe and enjoy with your family, I assure you that no one will go wrong with this. Hope everyone enjoy this recipe. Please post your comments.......Thank you

Majjiga Charu

Majjiga Charu

Majjiga charu is a very easy and tasty dish made with buttermilk. My ammama(grandmother) used to make different versions of it. She used to make it with all vegetables like drum sticks, sorakaya/squash, bendakaya. But i will generally make it simple with just onions and green chili and lots of coriander. I like to use more of coriander as it gives good flavor and aroma to any dish and it has many health benefits too,its a iron rich food.

Ingredients:

3 cups of buttermilk

1 medium onion finely chopped

4-5 green chillies finely chopped

salt to taste

1/2 tsp of turmeric

1 tsp of mustard seeds

1 tsp of urad dal

1 tsp of chana dal

2 red chillies deseeded

8-10 fresh curry leaves

pinch of hing

ginger finely chopped not grated (optional)

Coriander leaves to garnish

1 tsp of oil

Preparation:

1. Take 3 cups of buttermilk and add salt according to your taste and keep aside.
2. Heat oil in a pan add mustard seeds and allow them to splutter, now add urad dal, chana dal, red chillies and hing and the fresh curry leaves and fry till they are brown
3. Add chopped onion and green chili and fry for 3-4 mins on medium flame
4. Add turmeric and fry for 1 min
5. Now add this mixture to buttermilk and mix well and garnish with coriander leaves
6. Serve with hot rice, any vegetable fry and papad

Simple Dondakaya fry

Simple Dondakaya fry

Simple Dondakaya fry which is nothing but dondakaya fry for beginners in cooking. I love dondakaya, it will be very tasty even if you simply fry it with onion.

Ingredients:

1/2 kg/1lb dondakaya/tindoora thinly sliced lengthwise

1 onion finely sliced lengthwise

2 green chillies slit lengthwise (optional)

1/2 tsp of cumin seeds

1 tsp of urad dal

1 tsp of chana dal

6-8 fresh curry leaves

2 tsp of chili powder ( adjust according to your spice level)

salt to taste

pinch of turmeric

3 tsp of oil

This recipe uses more oil then only it will have good taste and your fry will not be mashed

Preparation:

1. Heat oil in a thick bottomed pan and add cumin seeds, urad dal and chana dal fry till they are slightly brown.Now add curry leaves and fry for just a minute till you get good aroma.
2. Add sliced onions and green chillies and immediately add sliced dondakaya/tindoora fry for 3-4 minutes and close the lid. Generally for other fries you will wait till onions are browned but for dondakaya you should immediately as it will lot of time to become soft.
3. After boiling it with lid for 10 mins / till they are half done now add turmeric and salt and again place the lid back.
4. After 5-8 mins it will be fully done now take the lid off and add chili powder and fry without lid till it becomes bit crispy and take off from the stove.
5. Serve hot with steamed rice and pappu charu