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

Tomato Rice

Tomato Rice

Tomato rice is one of my favorite flavored rice which my mom used to make. She used prepare this rice almost every week on Saturday night. It is very easy to prepare with very simple ingredients but with great flavor.

Ingredients:

2 cups rice soaked for 1/2 hr

3 medium size tomatoes

3 cups water

1 small onion chopped into large slices

3 green chillies slit lengthwise

1 tsp ginger garlic paste

3 cloves

1 inch cinammon stick

2 bay leaves

salt to taste

1/2 tsp garam masala powder

1/2 cup green peas(optional)

2 tsp oil

6-8 fresh curry leaves

10-12 cashew nuts fried in ghee

Preparation:

1. Heat oil in pressure cooker and add cinnamon stick, cloves and bay leaves and fry for 3 mins.
2. Add curry leaves, onions and green chili and fry for 5 mins and add ginger garlic paste and fry till raw smell leaves.
3. Now add chopped tomatoes add salt and garam masala and fry for few minutes.
4. Drain water from rice and the soaked rice and mix it with the gravy and then add 3 cups of water and adjust salt and garam masala to your taste and cover the pressure cooker lid with whistle for 2 whistles.
5. Now take off the stove after pressure leaves open the lid garnish with cashew nuts and coriander leaves.
6. Serve hot with chips and raita.

Beerakaya Nuvvulu pachadi/Ridgegourd sesame seeds chutney

Hello everyone sorry for not posting any recipes over weekend. This weekend was pretty laid-back just sleeping :)...Finally I came up with a recipe for veggie people.

My husband is not a very big fan of ridge gourd curry so i generally prepare different variations of chutneys as it is a good source of fiber.

Beerakaya nuvvulu pachadi is one of the variation of beerakaya which i like the most.You can prepare it with just the skin or or the whole vegetable

Ingredients:

Beerakaya/Ridge gourd - 1 medium not peeled completely just peel the tough thready fiber.

1/4 cup Nuvvulu/ sesame seeds

4 nos Dried Red Chillies

1tsp cumin seeds

2 cloves of garlic

2 tsp oil

2 tsp tamarind juice

salt to taste

pinch of sugar

For Tadka/seasoning:

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad dal

2 dry red chilies

8-10 curry leaves

pinch of hing

1 tsp oil

Preparation:

1. Cut ridge gourd into medium sized pieces with skin.
2. Fry sesame seeds without oil till they turn light brown
3. In a pan add 1 tsp oil and fry dried red chillies and cumin seeds till raw smell leaves. Take out of the pan and keep aside.
4. In the same pan add 1 tsp oil and add ridge gourd and garlic and fry till raw smell leaves. let it cool
5. Grind sesame seeds,red chillies and cumin seeds into powder, then add the ridge gourd,garlic,salt,sugar and tamarind juice and grind it into coarse paste
6. For tadka heat oil in a pan add mustard seeds after they splutter add cumin seeds,urad dal,red chillies,hing and curry leaves. Fry them and add it to the grind paste.
7. Serve it with hot rice and some veggie fry.

Ragi Sangati (Finger Millet flour balls)

Ragi Sangati

Ragi Sangati or Ragi Mudda this is a very popular dish in Rayalaseema areas. I have got this recipe from my mother-in-law. At my inlaw's place you will find this atleast 2 times a week. Its a very easy and tasty dish to prepare.It also has many health benefits like high fiber content, very low fat , good for diabetic people.

Ingredients:

1 cup Rice, soaked for 30 mins

3/4 cup Ragi pindi/Finger millet flour

salt to taste

4 cups of water

Preparation:

1. In a deep pan bring 4 cups of water to boil.
2. Drain the soaked rice and add it to water and let it cook with lid until 1 cup of water is still left on medium flame.
3. Add salt and mash the rice into paste with pappu gutti or wide ladle
4. Add ragi flour and close the lid and let it boil for 3-5 mins and if you feel its dry you can add some water but see that you don't make it too watery.
5. Take the lid off and mix well and take off from the stove.
6. Let it cool down a bit but see that it is still between hot and warm to make the balls with wet hands.
7. Serve hot with Chicken pulusu,mutton pulusu,fish pulusu,gutti vankaya, sorakaya koora, gongura pachadi, munagaku pappu and may different combinations.

Ragi Sangati with Fish Pulusu

You can also prepare this recipe with left over rice. Cook the rice with some water and make it mushy and later follow the same steps.

Hope you all enjoyed this recipe.

Try this recipe and reply me with your comments :)

Andhra Chinthakaya Chepala Pulusu ( Fish cooked in spicy raw tamarind gravy)

Chinthakaya Chepala Pulusu

I am born and brought in Visakhapatnam also called as Vizag ( City of Destiny), it has a got a very beautiful scenic beach , good seafood , sweet,friendly people and if i start telling about Vizag it will be never ending list. Right from my childhood I just loved fish and my mom used to make the best fish curry. Oh my god thought of that itself is making me feel nostalgic.As i am great fan of fish my first recipe in this blog is Fish pulusu :).

Chinthakayalu, Raw Tamarind

I saw Chinthakayalu (raw tamarind) at Indian groceries last week and immediately bought them and rushed to Ranch market to get fish to make this delicious, traditional and authentic Chintakaya chepala pulusu. Yesterday it was freezing cold in Houston so i made this pulusu and it came out so well, me and my hubby just loved it with Ragi Sangati(Rayalaseema special) will be posting its recipe very soon.

Ingredients:

1/2 kg or 1 lb Fish (Tilapia/Mackarel/Grass Carp)

Marinate the fish with 1tbsp of red chilli powder, salt and lemon juice and keep aside for 1 hr.

8 - 10 big chinthakayalu (raw tamarind as shown in the above picture)

Clean them in water to remove the dirt on it then pressure cook them with sufficient water for 2 whistles or boil them in water till they are tender,don't throw the water away, let them cool and then peel the skin off and using hands take the juice into the water in which it is boiled. Add little salt,red chili powder and coriander powder 1 tsp each to this tamarind paste and keep aside.

2 medium size Onions (Preferrably Red)- cut into small pieces

5 -6 Green chilies- slit lengthwise

1/2 tsp mustard seeds

1 tsp cumin seeds

3-4 garlic cloves, crushed

1/4 tsp fenugreek seeds or methi seeds

2 dry red chillis, de-seed and tear

10-12 fresh curry leaves

pinch of turmeric

1 tsp red chili powder (adjust according to your spice, I like mine to be very spicy)

2 tsp coriander powder

salt to taste

2 -3 tsp oil

For dry powder:

1 tsp coriander seeds and 1/2 tsp fenugreek seeds

dry roast them without oil and make powder

For paste:

1 green chili and 1/2 tsp mustard seeds

make paste with above ingredients and keep aside.

Preparation:

1. Heat 1 tsp of oil in a heavy bottomed pan and fry fish for just 2 -3 mins so that fish stay in shape once you boil in pulusu/gravy
2. Heat Oil in a wide pan, add mustard seeds as they splutter add cumin seeds,fenugreek seeds, crushed garlic, red chillies and curry leaves and saute them for 1/2 min.
3. Now add onions, green chillies and cook till onions are transparent. Add turmeric and salt and saute for 1 min.Add red chili powder, coriander powder and fry till the raw smell leaves.
4. Add Fish and mix well with onions mixture. saute them for 3 mins.
5. Now add the chinthakaya pulusu or the raw tamarind paste,some water and let it boil without lid for 5 mins. After that place the lid and let it cook for 5-8 mins(don't stir the gravy frequently as the fish pieces may break )and adjust the spices accordingly.
6. Now take the lid off and cook till it reaches your desired consistency.
7. Add the green chili,mustard seeds paste and the coriander and fenugreek seeds powder and mix well and don't cook for long time after you add these powders as it may give bitter taste to the curry.
8. Garnish with fresh coriander leaves and turn the stove off.
9. Serve it with hot rice or ragi sangati/ragi balls.

My husband love to have this hot and tangy fish pulusu with Ragi Sangati as he is from Rayalaseema and ragi sangati is very famous over there.

Chinthakaya Chepala Pulusu and Ragi Sangati

Hope everyone enjoyed this recipe. Please share your valuable comments on this post :)