Mutton Curry / Lamb Curry

Ingredients :

Mutton or Lamb   1/2 kg or 1 lb
Onion  1/2 cup (chopped)
Green chilly 4 (slit)
Curry Leaves 8
Ginger 1 inch
Garlic pods  10
Turmeric powder  1/2 tsp
Red chilly powder  1 - 2 tsp
Coriander powder 1 tsp
Dry Coconut powder with garam masala 1 &1/2 tsp
Salt as per taste
Oil  1-2 tbsp
Cilantro  1 tbsp (finely chopped)

Preparation :

Wash mutton 4-5 times and keep it a side.
Crush ginger and garlic to a fine paste, chop onion .

Heat oil in a pressure cooker, add chopped onion, slit green chilly and curry leaves and
let it done for a couple of Min's on medium flame.

Add ginger garlic paste and turmeric powder, stir and add mutton to it, mix it well and let it done
for 5 Min's.

Now add red chilly powder, salt, coriander powder, dry coconut powder with garam masala.
Stir well and add 1 cup of water, close with lid and let it cook for 5 whistles (it takes 20 -25 Min's)
on medium flame.

Switch off the flame, open the lid after 10 Min's, see whether it is cooked or not, if it is not cooked,
cook for more 2 whistles.If it is done add cilantro close it with lid and keep it a side for 5 Min's.

Serve it with hot Bagara rice, chapati etc....

It makes 3-4 servings.
It takes 45 Min's - 1 hour to prepare.
  

Green Chilly Chicken

Chicken with Pacchi Mirchi , Green Chicken

Ingredients :

Chicken 1/2 kg (1 lb)
Green chilly 10-15 chillies
Onion 1 small (chop)
Ginger 1 inch
Garlic  8 pods
Cloves  3
Cardamom 1
Turmeric powder  1/4 tsp
Coriander powder  1 tsp
Dry Coconut powder  1,1/2 tsp
Salt as per taste
Cilantro 1/4 cup (chopped)
Oil  2 tbsp

Preparation :

Wash chicken 4-5 times, put in a mesh, so that water gets squeezed and keep it a side.

Grind all the ingredients exept chicken & oil and make in to fine paste.

Add the paste to chicken and let it marinate for 1/2 - 1 hour ( if you have time or else cook it )

Now heat oil in a vessel and put the marinate chicken in it, stir it frequently and let it done for 5 mins
then add 1 cup (or more)of water and close it with lid. Stir it very often.

Let it cook for approx 25-30 mins or till it is done on med flame, if it is not cooked add more
water and cook for few more mins,depending on chicken we need to adjust water.
Once it is cooked, we should mix it very gently

Now let the chicken fry for 10 more mins, all the water should be squeezed and fry until
chicken releases the oil.

Now Green Chilly Chicken is done, garnish with cilantro.

Serve with chapati, rice with combination of sambar etc..

It makes 3 - 4 servings.

It takes 1- 1&1/2  hour for all the prepartion.

Note : Add as much cilantro as you want, it gives you good flavour and taste.

Bread Toast with Egg

This recipe is well known as 'French Toast' and world popular break fast recipe, but now
I made it in a different way  by adding green chilly, curry leaves, cilantro and pepper powder.

Ingredients :

Bread  4 slice
Eggs 2
Milk 1 tbsp
Butter  1-2 tsp
Green chilly  2
Curry leaves 4
Cilantro few sprigs
Salt as per taste
Pepper powder 1 pinch (optional)

Preparation :

Chop green chilly, curry leaves and cilantro very finely.

Take a wide and shallow bowl and take milk in it, add very finely chopped green chilly, curry leaves,
cilantro, salt and mix it well. Now break eggs in it and stir the mixture finely.

Heat a skillet or griddle on med-low flame, now spread butter as thin layer.
Take one bread slice and dip it in the mixture, turn to other side and let the slice get
coated with mixture both the sides.

Now put it on the skillet and toast both the sides, till it gets golden brown colour on low-med flame.

Sprinkle pepper powder, if you want more spicy and flavour.

It makes only one serving.

It  hardly takes 10 Min's to prepare.

Chukkakura Mutton

Lamb with Sorrel Spinach, Katta Palak Mutton

Ingredients :

Mutton or Lamb 1/2 kg

Sorrel Spinach (chopped) 4 cups
Green Chilly 15

Onion 1 small

Ginger Garlic Paste (fresh) 2 tsp

Turmeric Powder 1/4 tsp
Salt as per taste
Cloves -2
Cardamom- 1

For Seasoning :

Oil 2 tbsp
Dry Red Chilly 4 (broken)

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp
Curry leaves 6
Ginger Garlic Paste 1/4 tsp
Turmeric Powder 1 pinch

Preparation :

Wash Mutton 5-6 times and keep in a mesh.
Wash and cut onion.
Wash and remove the edges of green chilly and cut roughly.
Crush Cardamom and cloves.
Remove the edge stems of sorrel spinach, wash and chop them.

Take pressure cooker, put mutton (no need of oil) in it and add sorrel spinach,
green chilly,onion, ginger garlic paste, turmeric powder, salt and add 1 cup
water to it and mix well.

Cover it with lid and put weight (whistle) on it and cook it for 5-6 whistles,
open it after 10 minutes, see whether it is cooked or not.

If it is not cooked, again keep it on the flame for 2 more whistles, taste it and
adjust the salt, take it in to a bowl.

Seasoning :

Heat oil in a wok, add dry red broken chilly, after changing its colour, add
cumin seeds,mustard seeds, after spluttering add curry leaves, ginger garlic
paste and turmeric powder.

Add seasoning on to a sorrel spinach mutton and mix it.

Suggestions :

Instead of chopping, grind green chilly in to fine paste and can be

added to mutton.

Pepper Egg Rice

Pepper Egg Rice

Ingredients :

Rice 2 cups
Eggs 8
Pepper Powder  2 - 3 tsp
Green Chilly 3
Cumin Seeds 1 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 5
Coriander few sprigs
Oil 1 tbsp
Salt as per taste

Preparation :

Cook rice in 4 cups of water, make it fluffy and keep it aside.

Heat oil in a non stick pan, add cumin seeds ,mustard seeds after spluttering add
green chilly, curry leaves and mix it.

Beat eggs in it, add salt and mix it well till it fries and becomes small pieces.

Now sprinkle pepper powder, stir and wait for a min.
Then add cooked rice to it and mix it well, turn off the flame after a min or 2.

Garnish with coriander sprigs and serve with any curry.

It takes 20-25 mins to prepare.

It makes 3-4 servings.

Tomato Egg With Fenugreek

Tomato Egg with Methi Leaves

Ingredients :

Tomatoes 1/4 kg

Eggs 4

Fenugreek Leaves 1/2 - 1 cup leaves

Onion 1 small (chopped)

Coriander powder 1/2 tsp

Red Chilly powder 1/2 tsp

Cumin Seeds few

Mustard Seeds few

Curry Leaves 5

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Salt

Oil 1 tbsp

Coriander Leaves few sprigs

Preparation :

Wash and chop tomatoes finely.

Wash and cut fenugreek leaves.

Heat oil in a non stick pan, add few seeds of mustard and cumin,

after spluttering add onion, curry leaves, ginger garlic paste and

turmeric powder.

Add fenugreek leaves and fry for 3 - 4 Min's, beat eggs in it

and cover with lid (do not mix), cook on low flame for 5 or more Min's

till it is done.

Mix it and split egg into big pieces.

Now add chopped tomatoes, red chilly powder, salt, coriander powder,

mix it well and cook on medium- low flame for 15 Min's till gravy disappears

and it is done.

Now garnish with coriander leaves.

Serve it with rice, chapati... etc.

It takes 20- 25 Min's to cook.

Makes around 4 -5 servings.

Red Chilly Fish Fry

Chepala Vepudu

Ingredients :

Fish 1/2 kg or 1 lb

Onion 1 small

Curry Leaves 6

Red chilly Powder 2 tsp

Ginger Garlic Paste 1/2 tsp

Coriander Powder 1/2 tsp

Coconut Powder 1/2 tsp

Turmeric Powder 1/4 tsp

Garam Masala pinch

Salt as per taste

Oil 2 tbsp

Preparation :

Clean and wash fish pieces 4-5 times, finally pour 2 caps

of vinegar or lemon juice to remove clinginess, again wash

with water and keep in holes vessel to drain (for 20 Min's).

Make fine paste of onion and mix all the ingredients with fish,

marinate it for 20 Min's.

Now Heat oil in a wide non-stick pan, spread the

marinate fish on it as single layer.

Cover the pan with lid, Cook on low-medium flame for 5 Min's,

remove the lid and turn the pieces with flat spoon one by

one carefully.(do not mess and need not put lid again).

After 10 Min's decrease the flame, turn the pieces to the other

side,do it regularly till the fish gets fried.

Now Red Chilly Fish Fry is ready.

Serve it as snack or with rice.

It takes approx 25-30 Min's to prepare.

Spinach Egg Fry

Palak Egg Fry
















Ingredients :

Spinach 2 cups (chopped)

Eggs 4

Green Chilies (chopped finely)

Onion 1/2 small (chopped)

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Garlic Pods 4 (crushed)

Turmeric powder 1/4 tsp

Salt as per taste

Oil 1 tbsp

Preparation :

Wash spinach and chop finely.

Heat oil in a non stick skillet, add cumin seeds, mustard seeds,

after spluttering add chopped onion, crushed garlic and

turmeric powder.

Now add spinach along salt and saute for 5 -10 mins till the

spinach becomes soft and cooked.

Then beat eggs on cooked spinach, mix it after a min and put lid

on the skillet, remove the lid after 3 mins and mix it well and fry

it for 5-10 mins on medium-low flame till the moisture disappears.

Now it is done.

Serve it with chapati or rice.

It takes approx 20 mins to cook.

Makes around 4 servings .

Shrimp Curry

Royyala Kura , Prawns Curry

Ingredients :

Shrimp 1/2 kg or 1 lb

Onion 2 big (chopped)

Green chilies 4 (slit)

Ginger Garlic Paste 1 tsp (fresh)

Red chilly powder 1 tsp

coriander powder 1 tsp

Garam masala 1 pinch

Coconut powder 1/2 tsp

Salt as per taste

Preparation :

Clean and wash prawns perfectly.

Take deep vessel, boil 6-8 cups water and put

washed shrimp in it, get it boiled for 10-15 mins,

then keep in a holes vessel to drain.

Boiled Shrimp

Heat oil in a pressure cooker, add onion, Green chilies,

ginger garlic paste, turmeric powder and fry for 5 mins,

add boiled shrimp and stir perfectly after 2 mins add

red chilly powder, salt, coriander powder, coconut powder,

garam masala, stir perfectly,(do not add water) put lid and wait(whistle)

and cook for 4 whistles on low flame.

Turn off the flame, open it after 10 mins, take one piece

and press it with spoon, see whether it is cooked or not,

if it is hard, again cook it for 2 more whistles,

mostly it is not necessary.

Now Shrimp Curry is ready.

It takes 30-40 mins to cook.

Serve it with rice, chapati, roti etc

Makes roughly 4-5 servings.

Suggestions :

Add more red chilly powder, to get it spicy.

Fish Pulusu With Egg Plant

Vankaya Chepala Pulusu, Fish Pulusu With Brinjal

















Ingredients :

Fish 1/2 kg or 1 lb
Tamarind Pulp 1 1/2cup
Egg Plant 5
Onion 1 medium (chopped)
Garlic Pods 8
Ginger 1/4 inch
Garam Masala 1 pinch (Cardamom & Cloves powder)
Cinnamon Powder 1/2 pinch
Coriander Powder 1 tea spoon
Fenugreek and cumin seeds powder 1/2 tea spoon (jeelakara menthulu podi)
Curry Leaves 10
Red Chilly Powder 1-2 tea spoons
Turmeric Powder 1/2 tea spoon
Salt as per taste
Oil 4 - 5 tb spoons

Preparation :

Wash fish for more than 5 times , finally add 2 tea spoons
of venigar or lime juice to remove stickiness and again wash
with water, now keep them in a holes vessel to drain.

Fry onion in 1 tea spoon oil for 2 - 3 mins

Wash and soak tamarind pulp and take each egg plant cut

from the base end (opposite side of stem) and make a slit
towards stem side(four sections) .

Take 1/2 cup soaked tamarind pulp, fried onion, red chilly
powder, turmeric powder, fenugreek & cumin seeds powder,
coriander powder, garm masala, cinnamon, ginger , garlic ,
salt and 1 cup water(or less), make fine paste (falling consistency).

Extract tamarind juice( from left over 1 cup tamarind) ,
make 4-5 cups tamarind juice and keep it aside .

Now heat oil in a wide and deep vessel , add paste to it
and stir it for 5 or more mins until the raw smell dissappears .

Then add egg plant and curry leaves , stir it and cook for 3-4 mins,
pour tamarind juice , mix it perfectly and cover the vessel (3/4)
with a lid , let it boil for 20 - 25 , till it thickens now taste it
and add if anything requires .

Now slowly add fish pieces one by one, dont put any spoon and
mess, hold the vessel with cotton cloth and settle the pieces
by shaking, see that all the pieces dip in to pulusu and cook it
on very low flame for 10 - 15 mins ( pulusu must get sambars
consistency and also fish takes very less time to cook) .

Fish Pulusu is done .

Serve it with rice , jawari roti , rice roti.......etc

Makes more than 8 servings .

It takes 40 - 50 mins to cook .

Note :

Adding egg plant gives you very good and new taste .

Adjust ingredients like tamarind....to your taste .

Green Chilly Fish Fry

Pacchi Mirapakaya Chepala Vepudu

Ingredients :

Fish 1/2kg or 1lb

Green chillies 10-15

Onions 1 chopped(medium size)

Garlic cloves 8 Ginger 1/2 inch

Turmeric powder 1/4 teaspoon

Curry leaves 5-6

Coriander leaves chopped 2 table spoons

Oil 3-4 table spoons

Dry coconut powder 1 1/2 tea spoon

Coriander powder (Dhania powder) 1tea spoon

Garam masala pinch (cloves and cardamom)(lavangam and elaichi)

Salt as per taste

Preparation :

Wash the fish 5-6 times , keep in a holes vessel so that water

get squeezed. Grind green chillies ,onion ,garlic ,ginger,turmeric

powder to fine paste, add salt while grinding, add whole paste to

the fish, and marinate it for 20-25min.

Heat oil in a pan ,spread fish pieces on the pan as single layer.

spread curry leaves on the fish. After 3-4 min turn gently to other

side one by one with flat spoon. You must be careful , don't mess it up.

Then put lid on the pan for only 3-4 mins. Remove

the lid and gently turn all the pieces to other side ,and cook

for 4-5 mins you can taste and add salt if needed, then sprinkle

coconut powder, coriander powder, garam masala and coriander

leaves, after few mins turn to other side.

This should be cooked on medium flame for 5 -10 min,
then on medium-low flame for 15-20 min (depends).

Fry till it get light golden brown colour (don't burn) It is

done now.

Finally garnish it with coriander leaves .

Note :

Fish pieces are sliced very thin.
wash fish with 2 teaspoons of vinegar or lime juice to

remove stickiness.

Don't cook it on high flame.

Children likes this dish, if you add more onion and less

green chilly, more spicy-more green chilly should be added.

It is good to have fish once a week.

Lamb Liver Fry

Lamb Liver Fry





















Ingredients :

Lamb Liver 1/2 kg or 1 lb
Onion 1 medium (chopped)
Green Chilies 2 (slit)
Red Chilly Powder 1 tsp
Black Pepper Powder 1 tsp
Coriander Powder 1/2 tsp
Dry Coconut Powder 1/2 tsp
Garam Masala 1 pinch
Ginger Garlic Paste 1 tsp (fresh)
Turmeric Powder 1/4 tsp
Salt as per taste
Oil 1 - 2 tbsps
Coriander Leaves for Garnishing

Preparation :

Wash liver, boil 3 cups of water in a deep vessel and add liver
to it and let it boil for 5-8 mins , turn off the flame and take out
from water .

Heat oil in a pressure cooker , add onion, green chilies after few
seconds add ginger garlic paste and turmeric powder.

Now add boiled liver , stir it well and add red chilly powder,
pepper powder , coriander powder and coconut powder,salt
then add water (less than 1 cup) stir it well and put lid and
wait (whistle) on it . Cook on medium flame till you get 4 whistles.

Turn off the flame , open it after 10 mins ,you can see
gravy, add garam masala to it ,again let it fry for
10 or more mins, until gravy disappears ,stir regularly .

Lamb Liver Fry is ready , Garnish with coriander leaves .
Serve it with rice or chapati .

Makes around 4 - 5 servings .

It takes roughly 30 - 45 mins to prepare .

Egg Pulusu

Guddu Pulusu


















Ingredients :

Eggs 5
Tamarind pulp 2 big lemons size (according to your taste)
Onion 1 big (chopped)
Fenugreek leaves 2 tbsps (chopped)
Curry leaves 8
Ginger Garlic paste (fresh)
Green Chilly 2 (slit)
Jagerry 2 tsp
Lady's Finger 3 (cut into 2 pieces) (optional)
Sesame Powder 1/2 tsp (optional)
Coriander Powder 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Turmeric Powder 1/2 tsp
Salt as per taste
Oil 3 tbsps

Preparation :

Boil eggs , peel the shell and make 3-4 slits on each egg
(so that it absorbs the gravy), soak tamarind pulp in
water and squeeze juice from it and keep it aside.

Now heat oil in a deep vessel and add cumin seeds , mustard seeds
after few seconds add fenugreek leaves fry for a min then add onion ,
curry leaves ,green chilies,lady's finger, ginger garlic paste, turmeric
powder fry for a min .

Now add coriander powder , red chilly powder , salt ,sesame powder
stir it well and add tamarind juice(approx 2 cups) let the vessel cover
with a lid and boil , till it thickens (for 10 mins or more).

Now add boiled eggs and boil it on medium-low flame for 10 mins .
Egg Pulusu is ready .

Serve it with rice .

It makes 5 servings.

It takes roughly 25- 30 mins to cook .

Suggestions : Sesame seeds powder and lady's finger are optional ,
but it gives you good flavor and taste.

Chicken Curry

Kodi Kura























Ingredients :

Chicken 500 gms
Onion 1 medium
Ginger Garlic Paste 2 tsp (fresh)
Turmeric Powder 1/2 tsp
Red Chilly Powder 2 tsp
Coriander Powder 3/4 tsp
Dry Coconut Powder 3/4 tsp
Garam Masala 2 pinches
Coriander leaves 1 tbsp (chopped)
Salt as per taste
Oil 3 - 4 tbsp

Preparation :

Heat oil in a pan add onion , ginger garlic paste and turmeric powder .
Add chicken and stir it well , cover with lid and cook for 5 mins.

Now add red chilly powder ,salt ,coriander powder,dry coconut powder
and 1 cup or more water to it , put lid and cook on medium-high flame(20 mins)
till it is done .

Finally add garam masala and coriander leaves , cook for 3-4 mins .
Turn off the flame.

Now Chicken Curry is ready .

Serve it with rice , chapati , puri.......etc

It makes around 5-6 servings .

It takes roughly 30 mins or more .

Suggestions : Boil chicken for 3 - 4 mins before cooking .

Keema Palak

Minced Lamb with Spinach , Keema Palakura




















Ingredients :

Minced Lamb 250 gms (keema)
Spinach 2 cups (chopped)
Green Chilly 3 (slit)
Onoin 1 (small)
Ginger Garlic Paste 1 tsp (fresh)
Turmeric Powder 1/4 tsp
Red Chilly Powder 1 1/2 tsp
Coriander powder 1/2 tsp
Dry Coconut Powder 1/2 tsp
Garam Masala 1 pinch
Salt as per taste
Oil 2 tbsp

Preparation :

Wash minced lamb and drain it .

Heat oil in a pressure cooker, add onion,Green Chilly and let it
fry for a min. Add ginger garlic paste , turmeric powder after
few seconds, add minced lamb, let it fry for 3 - 4 mins .

Now add red chilly powder , salt , stir it well and add
coriander powder , dry coconut powder ,1/2 cup water and mix it .

Then put the lid and wait (whistle), cook on medium-high flame.
Turn off the flame after 2 whistles , and open it after 10 mins.

Now add spinach , mix it , add little water if necessary and put on
medium flame for 10-15 mins till spinach cooks ,add garam masala
and after 2 mins turn off the flame.

Now Keema Palak is done .

Serve it with rice , chapati ......etc

This makes around 4 servings .

It takes roughly 25 - 30 mins to cook .

Gawar Beans Egg Fry

Gokarkaya Egg Fry , Gorchikkudu Egg Fry , Mattikayala Egg Fry

Ingredients :

Gawar Beans 1/4 kg

Eggs 4

Onion 1 small

Green Chillies 8

Urad Dal 1/2 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 6

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Coriander leaves 1 tbsp (chopped)

Oil 1 tbsp

Preparation :

Remove the edges of gowar beans , wash and cut into inch size pieces .

Now chop onion and green chilies .

Heat oil in the pan add urad dal , after few seconds add mustard seeds,

cumin seeds ,after spluttering add curry leaves, green chilies and onion .

Let it fry for a min or 2 , add garlic paste and turmeric powder.

Now add gawar beans and salt , mix it well and put lid on it .

Cook on medium-low flame for 15-20 mins , stir it regularly .

See whether it is cooked or not , if not cook for few more mins .

Now beat eggs in gowar curry , mix it well and put lid for a min.

Now remove the lid and stir it perfectly , fry it for 10 min .

After frying add coriander leaves and off the the flame .

Now Gowar Beans fry is done.

Serve it with Rice or Chapati .

It takes roughly 25 mins to cook .

Makes around 4-5 servings.

Suggestion : You can add a pinch garam masala depending on

your taste .

Keema Balls

Keema Mutteelu , Minced Lamb Balls

















Ingredients :

Minced Keema 250 gms
Roasted Chana Dal 1 tbsp (Putnala Pappu)
Ginger Garlic paste 1 tsp (fresh)
Red Chilly Powder 1 tsp
Lemon Juice 1/2 tsp
Coriander Powder 1/2 tsp
coconut Powder 1/2 tsp
Garam masala 1 pinch (Lavagam & elaichi powder)
Mint Leaves 10 (Pudina)
Coriander Leaves 1 tbsp
Turmeric Powder 1/4 tsp
Salt as per taste
Oil (for deep fry)

Preparation :

Blend all the ingredients , then you will get hard & firm
paste. Keep aside for 20 mins.

Apply Oil to both hands , take marble size keema paste
and make smooth and round balls . make all the balls.

Now Heat oil in kadai to deep fry keema balls.
Keep 5-6 balls in the oil , fry on low flame till it gets
golden brown colour , and continue for all the balls .

Now Keema Balls are ready.

You can serve it as evening snacks.

Keema Methi Curry

Keema Menthi Aakula Kura

Ingredients :

Minced Meat 250 gm (Keema)

Methi Leaves 1 cup full (chopped)

Onion 1 medium (chopped)

Ginger Garlic Paste 1 tsp (fresh)

Red chilly Powder 1 tsp

Turmeric Powder 1/2 tsp

Coconut Powder 1 tsp (dry)

Coriander Powder 1/2 tsp

Garam Masala powder 1 pinch (lavagam & elaichi)

Salt as per Taste

Preparation :

Wash keema for more than 5 times , keep it in small

holes vessel(to drain) and also wash methi leaves.

Heat oil in a pressure cooker pan, add onions,fry for few seconds.

Add methi leaves , and fry it for 10 mins. Then add ginger garlic

paste and turmeric powder .

Now add keema and stir it . After 5 mins add red chilly powder,

coconut powder, coriander powder and salt.

Then add 1 or 1 1/2 cup water to it , Stir it perfectly.

Now cover with lid and put wait (whistle) on it.

Put medium-high flame till you get 2 whistles ,

then on low flame for more 2 whistles.

On the whole off the flame after 4 whistles.

Open lid after 10 mins .

Now add pinch garam masala. If it is more gravy ,

Keep on the flame for more 5-8 mins.

Now Keema Methi Curry is done.