Fried Fish With Lemon Grass( Chepa Ullikaadalu)

Ingredients :

Fish Fillets - 350 gms, whole, cleaned, scaled, scored a few times on the sides, pat dried

Oil - 3 tblsp

Coriander Leaves - handful, chopped

For the marinade :

Lemongrass - 1 stalk, inner part minced, outer layers discarded

Garlic - 1 to 2 cloves, minced

Green Chilli - 1, deseeded, minced

Fish Sauce - 1 tblsp

Sugar - 1/2 tsp

Black Pepper Powder - a pinch

Turmeric Powder - 1/4 tsp

Preparation Method :

1. Mix the marinate ingredients in a bowl.

2. Rub it all over the fish.

3. Keep aside to marinate for 1 hour.

4. Heat oil in a pan over medium flame.

5. Pan-fry the fish for 6 to 8 minutes on each side till golden brown and crispy.

6. Remove and drain excess oil.

7. Garnish with coriander leaves.

8. Serve hot, at once.

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Fish Puttu Recipe

Ingredients :

Fish : 2 lb(King Fish or Tilapia)
Coconut oil : 2 tbsp
Pearl onions : 1/2 cup
Tomato : 2
Curry leaves : 6 to 7
Green Chili : 1 tsp(chopped)
Salt : According to your taste
Garlic : 3(Whole)
Coconut Milk : 1/4 cup
Turmeric Powder : 1/4 tsp
water : 1 cup

For Masala :

Urad dal : 1tsp
Channa dal : 1 tsp
Whole Red chilies : 4
Fenugreek Seeds : 1/4tsp
Whole Black Pepper : 1 tsp
Raw rice : 1 tsp

Method Of Preparation :

1. Fry all the above masala ingredients without adding oil and grind them in to fine powder . Keep it aside.

2. Heat a pan with a coconut oil in it.

3. Add pearl onions and fry them until it turns into golden brown.

4. And add the chopped green chilies fry them for few minutes and add garlic , curry leaves in it . Fry it for 3 to 4 minutes.

5. Now add the Ground masala ( 2tbsp) fry that masala in that oil for 3 minutes in low flame.

6. Add the fish (chopped) and salt fry them for few minutes.(I used King fish which gives very good taste to this curry but if you don’t get king fish you can use any kind of fish).

7. Now when the fish color changed increase the flame , add the chopped tomatoes , turmeric powder and a cup of water.

8. Boil them for 5 minutes. when oil separates in top add the coconut milk , just boil it for 2 minutes and remove from heat.

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Mushroom With Peas

Ingredients :

2 cups of sliced mushrooms

1 cup green peas

1 cup diced tomatoes

1 teaspoon shredded ginger

2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)

2 tablespoons oil

1 teaspoon cumin seeds (jeera)

1/2 teaspoon turmeric (haldi)

2 teaspoons coriander powder (dhaniya)

1 teaspoon red pepper (adjust to taste)

3/4 teaspoons salt (adjust to taste)

1/2 teaspoon lemon juice (optional)

1 finally chopped green chili (optional)

Preparation Method :

1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

2. dd the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.

3. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.

4. Add mushrooms, and peas. After coming to a boil reduce the heat to medium.

5. Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.

6. Cook until mushrooms and peas are tender. Close the heat.

7. Add lemon juice and green chili if you like.

*  Serve hot.

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Aloo Methi (Potatoes With Fenugreek Leaves)

Ingredients :

4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.

3 tablespoons oil

1/2 teaspoon cumin seed (jeera)

1/8 teaspoon asafetida (hing)

3 whole dry red chilies broken in 2 pieces

1/4 teaspoon turmeric (haldi)

1 tablespoon coriander powder (dhania)

2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)

1 teaspoon salt

1/4 teaspoon red chili powder

1/2 teaspoon mango powder (amchoor)

Preparation Method :

1. Wash peeled and cut the potatoes in small cubes.

2. Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

3. When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.

4. Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.

5. From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.

6. er potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.

* Aloo Methi tastes great with plain paratha, Kadhi Rice etc.

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Pepper Mutton Curry

Ingredients : 

Mutton : 500gms
Oil : 3 tbsp
Fennel seeds : 2 tsp
Onions: 1 (large) (chopped finely)
Tomatoes : 3
Ginger & Garlic Paste : 1 1/2tbsp
Black Pepper Powder : 1 tbsp (Freshly and coarsely ground)
Red chili powder : 2 tsp
Coriander Powder : 1 tbsp
Cloves : 3
Bay leaves : 1
Cinnamon sticks : 1 inch
Cardamom : 2
Coriander leaves : 2tbsp
Water : 2 cups
Salt : according to taste



Method Of Preparation :

1. Clean and wash the mutton and keep it aside.

2. Heat oil in a pressure cooker add fennel seeds after it sputters.3. Add onions sauté well til it becomes translucent.

4. Now add ginger and garlic paste sauté well till the raw smell goes off.

5. Now add the washed mutton, turmeric powder mixt it all together.

6. After that add tomatoes, salt, red chili powder and coriander powder.

7. Mix it all together and add 2 cups of water. Pressure cook the mutton for 3-4 whistle.

8. Once the mutton gets fully cooked. Remove it from heat and keep it aside.

9. Now heat oil in a kadai add cloves, cinnamon stick and bay leaves.

10. Heat the remaining oil in a kadai/pan add cloves, cinnamon, bay leaves, and curry leaves. After that add the pressure cooked gravy in to it . Add the ground pepper powder. Boil it for a few minutes or till it comes to complete boil.

11. If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.

* Garnish it with coriander leaves.

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Palak Chicken Curry

Ingredients :

• Chicken: 500gms or 1/2 kg
• Spinach : 1 bunch
• Onion : 1 cup (chopped)
• Coriander Leaves : 1 bunch
• Tomato : 1 (finely chopped)
• Bay Leaves : 1
• Oil : 2 tbsp
• Fennel Seeds : 1 tsp
• Coriander Powder : 1 tsp
• Kasoori Methi : 1 tsp
• Whole Dry Red cili : 1
• Salt : to taste

To Marinate chicken :

• Ginger & garlic Paste : 11/2 tsp
• Yogurt : 1 tbsp
• Red chili powder : 1 tsp (adjust according to your spice level)
• Salt : a pinch

To Grind :

• Green Chilies : 2
• Garlic : 2-3
• Ginger : 1″
• Cinnamon : 1 “
• Green Cardamom : 2-3
• Cloves : 2

Method Of Preparation :

1. Wash and drain the chicken. Then marinate it with the ingredients listed under “To Marinate”.

2. Grind all the ingredients listed under to grind into smooth paste.

3. Now heat oil in a wide pan and add bay leaves, fennel seeds and whole red chili after that add chopped onions and fry them till it becomes golden brown.

4. After that add the ground paste,and fry them till the raw smell goes off.

5. Now add the chopped tomato and fry them for 3-4 minutes in medium heat or until it becomes mushy.

6. Now add the marinated chicken and fry them for 3-4 minutes. And add coriander powder, kasoori methi and some salt.

7. Add 1/4 cup of water(adjust the water quantity according to the consistency you want) and close it with lid, let the mixture boil until the chicken is fully cooked and tender.

8. In between that boil the spinach and once its cooked fully drain the water and grind them with coriander leaves into smooth paste.

9. Once the chicken is tender add the spinach puree from above step and let it cook for 4-5 minutes in medium heat.

10. If you want you can add 2 tbsp of cream on top and remove from heat.

* Serve it hot with roti or naan.

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Paneer Butter Masala

Ingredients :

Fried paneer – 250 g (or 8 oz)
One big onion chopped
Tomato paste – one 6oz can (170 grams)
Ginger garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/2 tsp
Kasoori methi (dried fenugreek leaves) – 1 tsp
Oil – 1 tsp
Butter – 1 tbsp
One small bay leaf
Shahi jeera or black cumin seeds – 1/2 tsp
Cardamom – 1
cinamom stick – 1″
Fresh cream – 1 cup
Salt to taste

Method of Preparation :


1. Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, shahi jeera, cinnamon stick and cardamom. Add ground onion paste.

2. Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt and turmeric powder. Stir everything together and let it cook for 5 minutes.

3. Add half of the tomato paste from the can, mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more. I added a little more than 3/4 th can of tomato paste.

4. Cook this mixture until the the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.

5. In between, if you are using fresh paneer, fry them in a tsp of oil and add it to a cup of warm water and let it sit for 3 to 4 minutes. Then strain it. You can also use frozen fried paneer.
6. Add heavy cream to the onion tomato gravy and bring it to a boil. Finally add fried paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.

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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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Chettinad Mutton Lamb Curry

Ingredients :

Mutton : 1 kg
OIl : 2 tbsp
Onion : 1 (large) (You can also use shallots or pearl onions instead of regular onions)
Tomatoes : 1
Tomato : 2 (for puree)
Ginger & garlic paste : 1 1/2 tbsp
Cinnamon : 2 “
Cloves : 3
Star Anise : 2
Bay leaves : 2
Cardamom : 3
Curry Leaves : 10-12
Fennel seeds : 2tsp
Cumin seeds : 1 tsp
Ground black pepper : 2 tsp
Red chili powder : 11/2 tbsp
Coriander powder : 2 tbsp
Turmeric Powder : 1/2tsp
Coriander Leaves : for garnishing
Salt : according to taste

Method Of Preparation:

1. Wash and clean the mutton and cut it into small pieces.

2. Grind the cut onion and tomato into a smooth paste and keep it separate.

3. Heat oil in a pressure cooker then add cloves, cinnamon, cardamom, star anise, fennel seeds, cumin seeds and bay leaves.

4. Then add the tomato/onion paste, little salt and fry them for 3-4 minutes.

5. Then add ginger and garlic paste, mix it all together and sautee it for a few minutes.

6. Then add tomato puree (you can make it out of 2 tomtato or 4 tbsp of Canned tomato puree), red chili powder, coriander powder and turmeric powder.

7. Mix everything together and let it cook in simmer heat (low medium) for 5-6 minutes.

8. Now add the mutton pieces and 2 cups of water (adjust water according to the consistency you want).
Finally add the curry leaves and black pepper on top of it.

9. Close the lid and pressure cook for 4-5 whistles or till the mutton gets cooked.

1o. After that remove from heat and once the pressure is gone open and let it cook in medium heat till you get the gravy consistency you want.

* Garnish it with coriander leaves.

* Serve it hot with chapathi, idlis or rice.

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Palak Paneer Recipe

Ingredients :

250 gms paneer (cubed and lightly fried till brown in a tsp of ghee)

3 big bunches spinach (discard the coarse stems) – blanch in hot water for 2 mts and make a paste and keep aside

1 ½-2 tbsp ghee (clarified butter)

1 tsp cumin seeds

2 onions finely chopped

2 green chillis slit length wise

1 tsp ginger garlic paste

1 tsp red chilli powder

1 tbsp coriander powder

2 big juicy tomatoes (blanched in hot water, peeled and pureed)

1 cup water (use the water in which spinach was blanched)

salt to taste

½ tsp garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)

1 tbsp malai (top of milk)

¼ tsp kasuri methi (optional)

Preparation :

1 Add ghee in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.

2 Add ginger garlic paste and fry further for 3 minutes. Add red chilli powder and coriander powder and combine well.

3 Add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 minutes.

4 Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 minutes.

5 Add malai, garam masala pwd and kasuri methi and mix well.

6 Reduce flame, cover and cook for 2 minutes.

* Serve hot with rotis or white steamed rice or rotis.

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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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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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Shahi Mutton Curry

Ingredients :

Mutton - 1 kg

Onions - 2 (chopped)

Brown Onion Paste - 1/2 cup

Tomato - 3 (pureed)

Yogurt - 1 1/2 cup

Potatoes - 2 (each cut into 4 pieces)

Ginger Paste - 2 tblsp

Garlic Paste - 2 tblsp

Corriander leaves & Mint leaves paste - 3 tblsp

Cashew nut Paste - 2 tblsp

Bay Leaf - 2

Turmeric - 1/2 tsp

Red Chilly Powder - 1 tblsp

Garam Masala Powder - 2 tblsp

White Salt & Black Salt - to taste

Method :

1. Marinate the mutton with 1 tblsp. oil, yoghurt, white salt, 1 tblsp. garam masala powder, coriander/pudina paste, ginger/garlic paste, for atleast 2 hours. If overnight, cover with plastic foil & refrigerate.

2. Heat 6 tblsp oil. Add bay leaves (tejpatta) & chopped onion and fry well until onion turns pink.

3. Add mutton, fry it well. Add red chilli powder, turmeric powder, tomato puree and fry well until oil separates.

4. Now let mutton cook either using pressure cooker or in a vessel. 

5. As the mutton is nearing to cook add the potatoes and let them cook along with mutton.

6. After mutton is cooked add brown onion paste, cashew (kaju) paste, 1 tblsp. garam masala powder and black salt. 

7. Garnish with finely chopped green coriander. Serve with pav/naan/roti.

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Tomato Prawns Curry (Tomato Pachhiroyyala Koora)

Ingredients :

• Prawns – 500gms, medium size
• Tomatoes – 4, large size, diced
• Ginger-garlic paste – 1/2 tsp
• Whole Green chillies – 5
• Coriander powder – 3 tsps
• Garam masala – 1tsp
• Pepper powder – 1 tsp
• Curry Leaves – 2 sprigs
• Oil as required
• Salt to taste

Preparation Method :

1. Heat oil in a pan and fry the garam masala and curry leaves for a minute.
2. Now add the coriander powder, green chillies, salt, pepper powder, ginger-garlic paste. Fry for about 30 seconds.
3. Then add tomatoes and half cup of water.
4. When the tomatoes soften, Bring to a boil and simmer for 5 minutes.
5. Add the prawns and cook on simmer for another 3 minutes.
6. Serve with rice or roti.

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Brinjal With Gramfloor (Vankaya Senagapindi)

Ingredients :

Brinjal chopped in pieces : 1 cupGram floor (senaga pindi) : 3 spoons
Mustard : ½ spoon
Fennel (Jilkarra) : ½ spoon
Onions chopped : 1 cup
Coriander leaves, Curry leaves : Acc
Green chillis chopped : 3
Asafoetida (Inguva) : ½ pinch
Red chilli powder : Acc to Taste
Oil : Acc
Salt : For taste

Preparation :

1. Take pan on stove with sim flame, pour oil, once it get heated add mustard, fennel and curry leaves, let it fry for few seconds.

2.  Now add chopped onions fry it, add green chilles, asafoetida (Inguva), red chilli powder and then brinjal chopped.

3. now add salt and mix it well. Cover the pan with lid, cook for 5mins.

4. After that make a paste of gram floor with little water, salt and red chilli powder, Add the paste to cooked brinjal.

5.Turn off the flame take the vankaya senagapindi in a serving bowl garnish with coriander leaves and ready to serve.

*  Serve With Rice or Roti.

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