Andhra Gongura Pachadi/ Sorrel Leaves Chutney / ఆంధ్రా గోంగూర పచ్చడి / गोंगूरा पछाड़ी

Ingredients :

Sorrel Leaves/Gongura - 2 Bunch
(separated leaves & wash)
Red Chily - 15-20 Nos.
Fenugreek Seeds - 1/6 Tsp
Coriander Seeds - 1/2 Tsp
Cumin Seeds - 1/4 Tsp
Salt - To Taste
Onion(small) - 3
Garlic Pods - 10
Oil - 2 Tsp

Popu Ingredients :

Chana Dal - 1/4 Tsp
Urad dal - 1/6 Tsp
Cumin Seeds - 1/6 Tsp
Mustard Seeds- 1/4 Tsp
Curry Leaves - 4 Springs
Red Chily - 2
Hing - 2 Pinch
Oil - 2 Tsp

Preparation Method :

1. Take a Pan or Wok add Oil, when Oil heat add red Chilies, fry Once then add Cumin, Coriander and Fenugreek Seeds after Splutter, Switch off the Stove(or remove a plate).

2. Then add cleaned Sorrel leaves or Gongora cook very much. Then remove from flame. Keep aside.

3. Take a Grinder or Blender or stone Rolu add Fried chilies with salt, grind once then add garlic pods, Cooked Sorrel leaves(gongura) and Onions. Grind and Keep aside.

4. Take a Pan add Oil then add Chana dal, Urad Dal, Cumin, Mustard seeds, after splutter add curry leaves and chilies. Finally, add Hing then add this Popu into Grind Mixture.

5. Tasty & Spicy Andhra Popular Gongura Pachadi Ready.

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Dibba Rotte / Dibba Rotti /दिब्बा रोटी /దిబ్బ రొట్టి

Dibba Rotti or Dibba Rotte :

Popularly known as South Indian Andhra Special Dibba Rotti made with Idli Batter(without adding much water). And also made with fresh Rice Rava and Urad Dal batter. It is very Tasty Breakfast and also Snack Recipe. In my childhood, my Grand Mother prepared this Recipe. and given to all the family members. All my Family members gathered and enjoyed in that time. I learnt this dish from my mother who learnt it from her mother. Dibba rotte is a traditional Andhra recipe and is usually cooked in a heavy kadai set on dying embers after the morning's main meal has been cooked. Usually eaten in the evening it however makes for a great breakfast dish.

Ingredients :

Idli Batter - (Max. 8-10 Idlis Batter)
Oil - 7 Tsp(according to your batter)

Preparation Method :

1. Take a Pan add 4-5 Tsp of Oil then add the batter and spread all over the Pan.
2. Then sprikle Oil from the top and edges of the pan. Keep a lid for 5-7 Minutes (according to your batter adjust the time). on low Flame.
3. After 5 Minutes remove the lid and turn the Dibba Rotti on other side. and again keep a lid for 3-4 minutes.
4. Switch off the flame. and take into a plate and Cut the pieces.(triangle shape).
* Serve with coconut or ginger Chutney.

Notes :

Dibba Rotte has been served with honey it will be very tasty and good for childrens health.

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Minapa Sunnundalu / Urad Dal Laddu/उरद दाल लड्डू /మినప సున్నుండలు

Ingredients :

Urad Dal - 1 Cup
Sugar - 1/2 Cup or 3/4 Cup
Ghee - 1/2 Cup

 Preparation Method :

1. Take a Pan or Kadai after Dry Roast Urad Dal Until It Turns to Golden Brown. Grind it to Make a Fine Powder ( If you Want more Smooth Sieve that Powder).

2. Grind the Sugar like Fine Powder after Mix into Urad Dal Powder.and after Melted the Ghee.

3. Now Mix the Urad Dal Powder, Sugar Powder and also Ghee (Do Not Add all Ghee at a Time, First Add Half a Cup and Mix Well.

4. Try to make a laddu shape by taking hand full of batter in your hand and pressing it hard to make it into a round shape. (that is it should not break if you pinch it slowly).

* Tasty Sunnundalu Ready. It is Very Strengthy to all.

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Cauliflower Pickle

Ingetdients :

Medium size Cauliflower chopped into medium size Pieces

3 Tsp of Mustard seeds(devided)

1 Tsp of Cumin seeds

1 tsp of Ffenugreek/Asafpetoda/Menti seeds

2 big size Lemons or 5-6 tsp of vineger or Tamarind approx 30 grams for sour

1/4 cup of Red Chilli Power

10 Garlic cloves

Less than 1/4 cuup of salt or as required

6 tbs of Oil for fry  Cauliflower Pieces

Note : If yoy fry Cauliflower Pieces in oil, it will be good for up to 4 months. If not , good for up to 2 weeks. Some items i will fry and some times din't When I fry caulifloewer  Pieces I use Lemon juice,if not, I use for tamarind paste in califlower pickle for sort. But both methods gives you  good taste.

Prepation Method : 

1.Take 2 tsp of mustard seeds and 1 tsp of Ffnugreek. then grind and make powder and keep aside.

2. Cut Cauliflower into medium size pieces

3. If Cauliflower pieces do not fry in oil.

4. Soak tamarind for 20 minutes in a bowl.

5. Them squeeze takarind and make paste.

6.Heat curry bowl on medium heat, add tamarind pulp anf boil it until tamarind become soft paste(about 15 mimtes), let it cool.

7. Add this tamarind paste into Cauliflower pieces.

8. If Cauliflower pieces fry in oil.

9. Fry Cauliflower pieces in oil until lite brown and remove from oil and keep in a bowl.

10.Then add Lemon juice and Add red chilli powder,salt,mustard powder,fenugreek powder.and crushed garlic cloves in to cauliflower pieces, and mix well.

11. Keep this pickle in a jar.

*  If you do not fry  Cauliflower pieces, Prepare tempering/talimpu/tadka as below.

* Heat oil in a pan medium heat.

* Add red chillies , cuiin seeds,mustard deeds,corionder seeds and curry Leaves.

* Add Cauliflower pickel, mix well and remove from stove.

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Rava Dosa (Andhra Special)

Ingredients :

Semolina (Rava) - 1 cup

Rice Flour - 1/2 cup

All Purpose Flour (Maida)- 2 tblsp

Gram Flour (Besan) - 2tblsp

Yogurt/ Buttermilk - 1 cup

Onion - 1 (finely chopped)

Cumin seeds - 1/4 tsp

Crushed peppercorns - 1/4 tsp

Green Chilly - 1 (finely chopped)

Ginger - 1 " (grated)

Cilantro - 2-3 strands (finely chopped)

Curry leaves - 1 strand (finely chopped)

Salt - as needed

Oil - for making dosas

Preparation Method :

1. Mix the rava,gram flour, rice flour, maida and required salt.

2. Add finely chopped onions, green chilly, cilantro, curry leaves, grated ginger, cumin seeds and crushed peppercorns to that.

3. Add the yogurt/buttermilk and required water to make a batter thinner than normal dosa batter. Let the batter rest for 10-15 minutes.

4. Heat a non stick dosa pan on medium high heat.

5. Take a spoon ful of batter and spread the batter from the outer side of the pan. (unlike the normal dosa which you spread from the inside out.)

6. Pour few drops of oil on top and let it cook for a couple of minutes on one side. 

7. Gently flip the dosa and cook until both the sides are golden brown.

8. Serve with coconut chutney and sambhar. You can also stuff it with masala and make rava masala dosa.

Tips :

- To make the dosa more crispier, increase the amount of rice flour.

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Ginger (Allam) Chutney / अदरक का अचार / అల్లం పచ్చడి

Ingredients :

Ginger - 2" piece

Channa dal (Bengal gram) - 2 tblsp 

Urad dal (Black Gram) - 1 tblsp 

Coriander seeds - 2 tsp

Cumin seeds (jeera) - 3/4 tsp

Tamarind - big lemon size

Dry red chillies - 8 or 10

Jaggery/Sugar - 1 tblsp

Oil - 3 tblsp

Salt - to taste

Ingredients for Tampering :

fresh curry leaves 6-8

dry red chilies - 2or3 (optional)

Mustard Seeds - 1/4 tbsp.

Preparation Method :

1. Heat oil in a pan and fry chana dal, urad dal, coriander seeds, cumin seeds, dry red chillies and green chillies for 3-4 minutes until the dals turn golden brown.

2. Add the ginger pieces and tamarind and fry for another 2-3. (Make sure the flame is in medium to prevent the ingredients from getting burnt.)

3. After the mixture cools, grind it in a mixie with required water, salt and jaggery.

Tampering / Tadka :

1. Take 1 Tbsp. Oil Into a Pan.After Heat The Oil Add Mustard Seeds,Curry Leaves and Red Mirchi.
2. Then Add The Chutney into The Pan.

* Serve with pesarattu, vada, upma etc.

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Potato Egg Curry

Ingredients :

Eggs – 4

Potato – 1(large)

Onion – 1/2(thinly sliced)

Tomatoes – 2(chopped)

Coriander powder – 2 tsp

Red chilli powder – 1 tsp

Turmeric powder – 1/2 tsp

Green chilli – 1

Cumin seeds – 1 tsp

Salt – to taste

Oil – 2 tsp

Coriander leaves – 1 tbsp

Method of Preparation :

1.Heat oil in a pan and fry the onions till they become golden brown.

2. Allow it to cool and grind it with the tomatoes and keep it aside. Boil the eggs and peel the shells. Also boil the potato and cut it into cubes.

3. Add turmeric powder, coriander powder, red chilli powder with very little water and make it as paste.

4. Heat oil in a pan and add the cumin seeds followed by the green chilli.

5. Then add the masala paste and salt and fry till the raw smell goes. Now add the onion tomato paste and fry for 3 minutes.

6. Add little water and cover the lid and boil it for 5 minutes.

7. Add the potatoes and boil it for another 2 minutes.

8. Slit the eggs vertically into two halves and add them to the boiling mixture.

9. Garnish with the coriander leaves.

* Serve hot with chappathis.

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Mutton Dum Biryani

Ingredients :

Mutton or chicken : 1 kg
Rice : 4cups (Rice cooker cup)
Oil : 250 g (or) 1 cup (Rice cooker cup)
Butter : 1/4 piece (or) Ghee : 3 tblsp
Onion : 250g (chopped)
Tomato : 250g (chopped)
Ginger paste : 3tbsp
Garlic paste : 2tbsp
Curd : 1cup
salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be even)
Red chili powder : 1 1/2tsp
Turmeric : a pinch for color
Green chilli : 3 (cut into lengthwise)
Cilantro : 1/2 bunch
Clove : 2
Cinnamon : 2
Cardamom : 2


Method of Preparation:

1. Heat 250 ml oil (Don’t reduce the quantity of oil because it gives taste to korma) in a vessel add clove, cinnamon and cardamom, and add onion fry till it becomes light brown.

2. Now add garlic paste fry a little,add ginger paste fry that too and add the meat or chicken, and salt, saute well, so that it will mix with ginger and garlic paste.

3. Add curd, red chili powder, green chili, turmeric mix well.

4. And then add tomatoes,mix it well with above mixture ,add butter or ghee and add half of the cilantro/coriander leaves.

5. Allow it to cook till the meat is tender.

6. When it is done add the remaining cilantro.

7. Cook the Korma in less than medium heat ,and make sure that it should not stick it in the bottom (strictly no water for this korma) don’t pressurize if you do so, taste might vary but work will be easy(Try not to pressure cook the korma).

8.The consistency of korma should be gravy (thick) like. So the boiling time will take 30 minutes.

Method of Preparing Rice:

1. Take a big vessel so it should be easy to cook rice add more than 10 cups of water in it boil it in high heat.
In the mean time wash and soak the rice for 20 minutes.

2. when the water has reached the boiling point add the rice, (at least 6 minutes in the boiling water).

3. Check it with a single rice it should be done but it shouldn’t be fully cooked(the stage of rice is 3/4 cooked) at this time drain the water.

4. Take an aluminum tray or Glass tray or oven safe put the rice in a single layer, add korma on top of it and then rice again(make sure the rice should be on top, because if you put korma on top, it becomes very dry). Cover it with aluminum foil.

5. Preheat the oven for 350′F .

6. And put the tray in preheated oven for 30 minutes.

7. After half an hour take it out mix gently so that rice and korma will mix evenly,make sure the rice should not break.

* Serve hot with Raitha.

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Andhra Fish Curry (Chepala Pulusu)

Ingredients :

7-8 fish fillets (mackarel or catfish or tilapia)

1 cup finely chopped onions

4 slit green chillis

1 1/2 tsp ginger garlic paste

1 tsp cumin powder

1 tsp coriander powder

1 1/2 tsp red chilli powder

1/4 tsp turmeric powder

10-12 curry leaves

1 big lemon-sized tamarind pulp (soak tamarind in 1 1/2 cup of warm water and extract thick juice)

2 tbsp chopped fresh coriander leaves (optional)

salt to taste

1/2 cup oil

1/2 tsp mustard seeds

1/4 tsp methi seeds (fenugreek)

Preparation :

1. Heat oil in a wide vessel and add the mustard seeds and let them splutter.Add the methi seeds and let it brown. Add the curry leaves and stir for a few seconds.

2. Add the chopped onions and fry on medium heat till the onions turn transparent. Add ginger-garlic paste and fry for 3 mts. Add the turmeric pwd, coriander pwd, cumin pwd, red chilli pwd and salt and fry for a minute. 

4. Add the tamarind extract and bring it to boil.

5. Now carefully place the fish pieces in the vessel and cook covered for 3 mts. Add the green chilis. 

6. Turn the fish pieces over and cook. Cover and cook on low heat for 10 mts. Let the sauce thicken and till the oil separates or leaves.

*  Adjust salt and garnish with chopped coriander leaves.

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Ridge gourd Tomato Curry (Beerakaya Tomato Koora)

Ingredients :

Ridge gourd - 2 to 3, medium size, peeled and chopped into small pieces (use tender ridge gourd)

Tomatoes - 2, finely chopped

Onion - 1, finely chopped

Green chilies - 2, slit length wise

Turmeric powder - 1/4 tsp

Red chili powder - 1 tsp

Coriander powder - 1/4 tsp

Methi powder - small pinch (roasted fenugreek powder)

Saunf powder - large pinch, (aniseed)

Jaggery - 1/2 tsp (or sugar)(Optional)

Coriander leaves - 1 tbsp, finely chopped

Poppu/Tadka/Tempering :

Mustard seeds - 1/2 tsp

Garlic cloves - 5, lightly crushed

Curry leaves - 1 sprig

Cooking oil - 1 tbsp

Preparation :

1. Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add crushed garlic and curry leaves and saute for a few seconds.

2. Add the chopped onions and green chilies and saute for 4 mts. Add turmeric powder and chopped ridge gourd and cook on low to medium flame for 4 mts.

3. Place lid and cook for 10 mts. Add red chili powder, coriander powder. saunf powder and roasted methi powder and cook for 2 mts.

4. Add the chopped tomatoes and cook with out lid for 5 mts. Place lid and cook for 5 mts. Add a small cup of water, salt, jaggery and garam masala powder and place lid.

5. Cook on medium flame till it reaches curry consistency. Once done, remove onto a serving bowl and garnish with chopped coriander leaves.

* Serve warm with rice or rotis.

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Andhra Chicken Pickle

Ingredients :

1 kg chicken with bones, cut into bite sized pieces

1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil

Dry roast and make a powder :

3 tbsps coriander seeds/dhaniyalu

1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise

For tempering / poppu / tadka :

pinch of methi seeds30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil

Preparation Method :

1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine powder.

2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 minutes. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 minutes. This step is crucial to chicken pickle making. Keep stirring in between.

3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil.

4.Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.

5. Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

* Tasty & Spicy Chicken Pickle Is Ready.

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Drumstick Mutton Curry (Munakkaya Mutton Curry)

Ingredients :

1 kg mutton, washed and drained

2 drumsticks, skinned, cut into 1 1/2 ” pieces and stir fried for 3 mts in 2 tsps oil

3 medium sized onions, finely chopped

2-4 green chillis, slit (adjust)

1 tsp red chilli powder

1/4 tsp turmeric powder

1 tbsp coriander powder

1 tsp cumin powder

1 tsp roasted poppy seeds/khus-khus/ghasagasalu powder

1 1/2 tbspn oil

Garam Masala Powder

5 cloves

1 1/2″ cinnamon

1 cardamom

Preparation :

1 Heat oil in a pressure cooker, add the onions and green chillis and saute for 6-7 mts. Add ginger garlic paste and saute further for another 4 mts. Add the mutton and combine well. Cook on high heat for 7-8 mts, stirring the meat such that is doesn’t burn. Add chilli pwd, turmeric pwd, coriander pwd, jeera pwd, poppy seeds pwd and salt, combine.

2 Cook on medium heat for 7-8 mts and add 2 glasses of water. Pressure cook till three-fourth cooked. Remove lid, add garam masala pwd and the sauted drumsticks, simmer over low to medium heat, uncovered, till the meat and drumsticks are cooked and turn soft.

* Serve hot with white rice or rotis.

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Vanjaram Fish Fry (Chepa Vepudu)

Ingredients :

8-9 medium sized fish fillet, washed

1 1/2 tbsp ginger-garlic paste

juice of one lemon

pinch cumin powder

large pinch coriander powder

pinch turmeric powder

1 1/2 tsps red chilli powder

salt to taste

1 1/4 tbsps oil

few curry leaves

Preparation :

1 Combine ginger garlic paste, lemon juice, salt, red chilli pwd, turmeric pwd, cumin pwd and coriander pwd in a flat dish. Apply this marinade lightly to the fish pieces and keep aside for 20-30 minutes.

2 Heat oil in a non-stick pan, add few curry leaves, place the marinated fish and fry for 14-15 mts on low to medium flame.

3 Once its nicely browned, flip over gently to the other side and roast fish for another 10-12 mts till browned.

* Serve hot with onion rings and curry leaves.

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Chicken Legs Roast

Ingredients :

4-5 chicken legs, make slits all over

1 tbsp ginger-garlic-green chilli paste

1/4 tsp red chilli powder

3/4 tsp black pepper powder

large pinch turmeric powder

3/4 tbsp coriander powder

large pinch cumin powder

pinch of garam masala powder

1 tbsp hot and sweet tomato chilli sauce

2 1/2 tbsps hung yogurt

1 tbsp lemon juice

salt to taste

2 tbsps oil

Preparation :

1 Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.

2 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.

3 Remove lid and cook till the water evaporates and roast on medium flame till well cooked. Serve warm with onion slices and lemon wedges.

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Instant Chicken Pulav

Ingredients :

1/2 kg chicken, washed and drained completely2 cups long grained rice, washed and strained
2 onions, finely sliced
2 green chillis, slit
1/2 tsp ginger garlic paste
1 tomato, finely chopped
1 tbsp chopped coriander leaves
10-12 mint leaves
2 1/2 cups water
1/2 cup thick coconut milk
salt to taste
1 1/2 tbsps ghee + 1 1/2 tbsps oil

Marinade :

1/2 cup thick curd/yogurt
3-4 green chillis, make a small slit in them
1/2 tsp ginger garlic paste
1/2 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
1/2 tbsp coriander leaves
6-7 pudina leaves
1/2 tbsp lemon juice
1 tsp salt

Garam Masala :

7 cloves1″ cinnamon stick
3 elaichi/cardamom
1 star anise
1 marathi mogga
pinch of mace
pinch of nutmeg pwd
2 bay leaves

Preparation :

1 Marinate chicken with the ingredients called for ‘marination’ for 10 mts. While the chicken is marinating, work on the rest of the preparation.

2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds.

3 Add sliced onions and green chillis and saute for 6 mts till onions turn transparent. Add ginger garlic paste and saute further for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts.

4 Add the chicken along with marinade and combine well. Cook on high for 2 mts, reduce flame, place lid and cook for 15-16 mts or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.

5 Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. This could take approx 15-18 mts. Turn off heat and do not remove lid for 10 mts.

6 Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice.

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Chicken Curry With Coconut Milk

Ingredients :

Chicken: 1 kg (washed, cut into bite sized pieces)
Yogurt: 1/2 cup (curd)
Lemon juice: 1/4 lemon
Turmeric powder: 1/4 tsp
Coriander powder: 1 tbsp
Cumin powder: 1/4 tsp
Red Chili Powder: 1 1/2 tsp
Poppy seeds: 1 tbsp (soak in little milk and make paste)
Red Onion: 2 (large, finely chopped)
Garam masala powder: 1 cardamom, 1/2 " cinnamon and 5 cloves finely ground
Star anise: 1
Cinnamon: 1"
Thick coconut milk: 3/4 cup
Coriander leaves: 2 tbsps (finely chopped for garnish)
salt to taste
Oil: 2 tbsps
Make a paste:
Green chilies: 3
Ginger: 1 1/2" piece
Garlic: 6 cloves

Preparation :

1. Marinate the chicken in yogurt, coriander powder  cumin powder  turmeric powder  lemon juice and half of the griend ginger-garlic-green chili paste for 10 minutes.

2. Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes. 

3. Add the remaining griend ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.

4. Add the marinated chicken and cook on high heat for 4 minutes, mixing once in a while.

5. Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 minutes  uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.

6. Finally add garam masala powder  mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes  Turn off heat and garnish with fresh coriander leaves.

* Serve hot with white steamed rice, coconut rice, any flavored or rotis.

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Crabs Curry (Peethala Koora)

Ingredients :

Crabs - 5-6
Onion - 1 big (finely chopped)
Tomatoes - 2 (finely chopped)
Ginger garlic paste - 1 teaspoon
Green Chillies - 2
Coriander powder - 1 tblsp
Red chilly powder - 1 tblsp
Turmeric powder - 1/2 tsp
Whole Garam Masala - 1 bay leaf, 2" piece cinnamon stick, 2 cloves, 3 cardamoms
Curry Leaves - 1 spring
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Oil – 2 tblsp
Cilantro (Coriander Leaves) - handful (finely chopped)

To grind :

Grated Coconut - 1/4 cup
Fennel seeds - 1 tsp
Poppy seeds - 1 tsp
Cashews - 4

Preparation :

1. Clean the crabs and cut it. Add some salt and keep it aside.

2. Heat oil in a deep pan/kadai and temper the whole garam masala, cumin seeds, fennel seeds and curry leaves.

3. Add the onions and green chillies and fry till it turns golden.

4. Next fry the ginger garlic paste for a minute.

5. Add the tomatoes and cook till the tomatoes are mashed up.

6. Now add the chilly powder, coriander powder and turmeric powder.

7. Now add the crabs and mix to coat the crabs with the masala.

8. Add some water depending on how much gravy you need. You can also make it a semi gravy dish.

9. Cover and let it cook for 5-7 minutes. The crab turns red in color when done. If you overcook the crab it will become stringy.

10. In the meantime grind the ingredients under 'To grind'.

11. Add this ground paste to the crab gravy. Check for salt and other seasonings and adjust if needed.

12. Let the gravy simmer for another 5 minutes for the ground masala to get cooked.

13. Finally add chopped cilantro and switch off.

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Prawns Fry (Andhra Special)

Ingredients :

Prawns - 500 gms, cleaned and de-veined
Onions - 2, finely sliced
Garlic, - 3, finely minced
Ginger green chili paste (1" ginger and 3 green chilies)
Red chilli powder - 1 1/2 tsps (adjust)
Turmeric powder - 1/4 tsp
Coriander powder- 1 tsp
Saunf powder - 1/2 tsp
Kasuri methi - 1/2 tsp (optional)
Coconut - 2 tbsp (grated)
Garam masala pwd (3 cloves, 1" cinnamon stick, 1 elaichi)
Lemon juice OR curd/yogurt - 1 tbsp
Salt to taste
Curry leaves - 15-20
Cooking oil - 1 1//2 tbsps

Preparation :

1. Marinate the prawns in ginger green chili paste, 3/4 tsp chilli powder  turmeric powder  lemon juice and salt for 10 minutes.

2. Add 1/4 cup of water to the marinated prawns and bring to a boil, reduce to medium flame cook for 6-8 minutes  Turn off heat and drain the excess water, if any.

3. Heat oil in a pan, add the finely minced garlic and salt for half a mt. Add sliced onions, kasuri methi and curry leaves and saute till the onions turn a light caramlized brown, approx 7-8 minutes.

4. Add the cooked prawns,1/4 tsp chili powder, saunf powder  coriander powder and garam masala powder and stir fry for 3 minutes.

 5. Add the grated coconut and saute for 3 minutes  Adjust salt and turn off heat. Serve hot as a starter or as a stir fry with rice.

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Konaseema Chicken Curry (Kodi Koora)

Ingredients :

Chicken: 1 kg, washed and cut into bite sized pieces
Onions: 2 finely chopped
Ginger garlic paste: 1 tbsp
Green chillis: 2 slit length wise half way
Tomato puree: 1 cup
Turmeric powder: 1/2 tsp
Red chili powder: 1 tsp
Coriander powder: 1 tbsp
Cumin powder: 1/4 tsp
Coconut milk: 1 cup
Garam masala powder: 1" dalchini, 1 green cardamom, 4 cloves finely ground
Curry leaves: saute in a tsp of oil till crisp (for garnish)
Salt: to taste
Oil: 2 tbsps
Dry roast and make a paste:
Dry Red Chilies: 5-6
Poppy Seeds: 1 tbsp
Peanuts: fistful
White Sesame Seeds: 1 tbsp

Preparation :

1. Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute for 4 minutes on medium heat.

2. Add the cleaned chicken pieces and cook on high heat for 5-6 mts, mixing once in a while.

3. Add the turmeric powder, coriander powder, cumin powder, red chili powder and salt, mix well.

4. Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 mts.
Add half a cup of water and cook covered for 20-25 mts or till the chicken is cooked.

5. Add the coconut milk and cook without lid for a few minutes till you get the desired gravy consistency.
Finally add the garam masala pwd, mix well. Turn off heat.

6. Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves.

*  Serve warm with steamed rice, rotis or flavored rice or pulav.

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Chicken 65

Ingredients:

Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
Oil for deep frying
Yogurt - a little less than 1/2 cup (perugu/curd)
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/4 tsp
For Marinade:
Turmeric powder - large pinch
Red Chili powder - 1 tsp
Black pepper powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 1/2 tbsp
Salt to taste
To coat chicken that has been marinated:
Egg - 1
Cornflour - 1 1/2 tbsp
Rice flour - 1/2 tbsp
For Tempering/poppu/tadka:
Cooking oil - 1/2 tbsp
Curry leaves - 1 sprg
Garlic - 2 cloves, minced (optional)
Ginger - 1/2", minced
Green chilies - 4-5, slit length wise

Preparation :

1. Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.

2. In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.

3. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.

4. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.

5. Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.

6. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.

7. Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.

8. Remove onto a serving plate. Garnish with coriander leaves.

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