CHICKEN LEGS CURRY

 INGREDIENTS :

Chicken legs :  5

Onions : 3

Green chillies :  2

Tomato  :   1 big

Turmeric :  1/2 tsp

Cloves :  3

Cinnamon : 3

Cashewnuts :  8

Khus khus or poppy seeds or gasagasalu  :  1/4 cup

Chicken masala  : 2 tsp

red chilli powder  :  2 tsp

Salt  according to u r taste.

Oil  : 3 tbsp

   Wash the chicken legs and keep aside.

   Chop the onoins and tomato pieces . Make a paste of both  khus khus or poppy seeds and cashewnuts .

   Heat oil in a deep bottomed pan and add cloves and cinnamon, fry them.

  

    Add chopped onions and green chillies.  Add little salt. Fry until they become translucent.

   Add ginger garlic paste and stir well.

   Add chopped tomato pieces and mix well. Fry for 3 mins.

   Add chicken leg pieces, cover it with lid and  leave it on  low flame until water comes out from the chicken and evaporates.  Stir occasionally. Add red chilli powder,turmeric and salt.

  Pour 1 cup of water in to leg pieces  and stir well.Cover it  with lid.

  When the leg pieces half boiled add khus khus paste and let it cook.

  Add chicken masala powder  or garam masala.

  Cook until u get desired curry consistency.

  Garnish with chopped corainder leaves.

BEETROOT RASAM

             Everyone knows that BEETROOT is very healthy. It's increases blood percentage.For pregnant women  BEETROOT  is very important to avoid 'enemia'.

INGREDIENTS :

Beetroot : 2

Onion  : 1

Rasam powder : 2 tsp

Ginger garlic paste  : 1/2 tsp

Salt to taste

Tamarind or tamarind paste  : 1 tsp

Tomato : 1

Coriander powder : 1 tsp

Turmeric : 1/4 tsp

For seasoning :

Oil  :1 tsp

Musturd seeds :  1/2 tsp

Zeera :  1/2 tsp

Urad dal  :  1/ 2 tsp

Curry leaves

Hing  of a pinch

Red chilli  : 1

Coriander leaves

•  Wash and peel the  beetroots.
• Chop beetroot in to small pieces.
• Take a sauce pan and boil beetroot pices with water ,until the water level reduced to half.
• Strain water from pieces.
• Take strained water in another pan and add chopped onion,chopped tomato pieces.

• Add ginger garlic paste,rasam powder and coriander powder.
• Add salt and turmeric.
• Boil them up to 20 mins.
• Check the seasoning.
• For popu, heat oil in a fry pan and add mustard seeds,zeera,urad dal ,curry leaves and hing.Fry them.
• Pour popu in to beetroot rasam and garnish with coriander leaves.
• Serve with rice. 

RAW BANANA FRY / ARATIKAYA VEPUDU

INGREDIENTS :

Raw banana : 2

Oil  :  3 tsp

For seasoning :

Musturd seeds  : 1/2 tsp

Zeera   :  1/2 tsp

Urad dal  :   1/2 tsp

Curry leaves

Red chilli    :  1

Coriander leves

Salt to taste

Red chilly  powder :  2 tsp ( Eguru karam if u have )

• Peel banana and chop in to small pieces.
• Drop banana pieces in to boiled water.
• Boil till pieces become soft.
• Strain pieces from water.
• Heat a fry pan and add oil, add musturd seeds, zeera, urud dal, red chilli and curry leaves.
• Stir it for 2 mins and add boiled and strained banana pieces.Stir it well.
• Add salt, turmeric  and red chilli powder and fry for 5 mins.

• Garnish with coriander leaves.
• Serve with rice.

DOSAKAYA (INDIAN YELLOW CUCUMBER) / POTATO,TOMATO CURRY

INGREDIENTS :

Dosakaya / Indian yellow cucumber :  1 Medium

Potatoes :  2 Medium

Tomatoes : 2 Medium

Onion :  1 big

Green chillies  : 2

Red chilli powder : 1 tsp

Salt to taste

Garam masala : 1tsp

Turmeric  : 1/2 tsp

FOR POPU :

Musturd seeds : 1/2 tsp

Zeera : 1/2 tsp

Urud dal  : 1/2 tsp

Red chilli : 1

Curry leaves

Coriander leaves

  

            Wash and chop the onion,potato,cucumber and tomato.

Heat  oil in a sauce pan add popu items ( Musturd seeds,zeera,urud dal,red chilli and curry leaves) and saute them for 2 mins ,then add onion pieces and  potato cubes  stir it well.Add little salt.

Fry them for 6 mins then add cucumber pieces and tomato pieces, add red chilli powder, enough salt and turmeric. Mix well.

Pour 1 cup of water in it.Cook until u gets desired curry consistency.Add garam masala and stir it for 1 min.Garnish with coriander leaves.

Serve with rice or any bread items.

PEANUTS CHUTNEY / VERUSENAGAPAPPU PACHHADI / IDLI CHUTNEY ( GROUNDNUT CHUTNEY)

                      Peanuts (Groundnuts) are very good for health. Taking peanuts with jaggery is very good for health. Peanut chutney i called this in home as verusanagapappu chutney. In andhra peanuts called as verusanagapappu.I learnt this recipe from my mom. We can eat this chutney with any breakfasts. It is very easy to make also.

INGREDIENTS :

Peanuts :  1/2 cup

Fried channadal  :1/4 cup

Green chillies :  3

Tamarind or tamarind paste : 1/2 tsp

Salt to taste

For popu :

Zeera  :    1 tsp

Musturd seeds  :  1/2 tsp

Urud dal  :  1/2 tsp

Curry leaves

Red chilli : 1



                   Take a pan and heat oil , add chopped green chillies and peanuts,  saute them for 5 mins.

Take a mixie jar and add peanuts, green chillies, tamarind paste, fried channadal, salt, 1/2 tsp of zeera and grind them once to make a powder, then add  enough water to make a paste.

Take a fry pan and do the popu. Heat oil and add zeera , musturd seeds, urud dal, red chilli and curry leaves.

Pour the popu in to the chutney, mix well.

Serve with idli, dosa, upma, pongal, vada  or any other breakfasts.

PANEER BUTTER MASALA

                   U tell me, if u went to one hotel what u will order for the combination of  roti,naan or chapathi.  No doubt every one orders PANEER BUTTER MASALA. paneer butter masala is my  favourite dish.
Now u can taste RESTAURANT STYLE  RECIPE at home.Try your self !!!

INGREDIENTS :

Paneer :   100 gms

Onions  :  3

Tomato  :  2

Green chillies : 2

Cinnamon  :  2

Cloves  :  3

Ginger garlic paste  :  2 tsp

Coriander powder   :  1 tsp

Red chilli powder  :  2 tsp

Turmeric : 1/2 tsp

Salt according to ur taste

Butter : 4 tsp

Oil : 4 tsp

                Take a fry pan and heat 1 tsp of  butter and saute the paneeer cubes in  it till light brown colour. Then Keep the  paneer pieces aside. Take a mixie jar and palce chopped onions and blend them,keep onions paste aside.
Again take tomato pieces in to mixie jar and blend them to make tomato puree.

Take a sauce pan and heat oil. Add cloves,cinnamon and fry little bit , then add onions paste and stir it well.
Saute the onion paste till light  brown colour. Add ginger garlic paste and stir for 3 mins , Add corainder powder and turmeric  and saute for 3 mins.

Add tomato puree and saute it for 5 mins then add  salt, red chilli powder,garam masala and stir it well.Add 1/2 cup of water and mix well, then keep the stove on simmer.Stir occasionally. Add paneer cubes and, remaining butter. Keep the stove in simmer flame for 5 mins until the flavour absorbed in to paneer.

Serve with naan,roti or chapathi.

INSTANT SPICY EGG RICE

             Spicy spicy simple and easy method of EGG RICE. U can make this  with in 10 mins.U can take this as a snack item or breakfast. If u have the pre- cooked rice u can do this spicy fried rice instantly.

INGREDIENTS :

Eggs : 2  

                                                           
Pre-cooked rice : 2 cups

Onion :1

Green chillies : 2

Peanuts : 2 tsp

Red chilly powder : 1 tsp

Salt according to u r taste

Ginger garlic paste : 2 tsp

Turmeric : 1/2 tsp

Musturd seeds : 1/2 tsp

Red chilli : 1

Urud dal : 1/2 tsp

Channa dal :1/2 tsp

Cinnamon : 2

Cloves : 4

Oil : 2 tsp

         

                  Heat oil in a sauce pan and add cinnamon,cloves, musturd seeds,zeera,urud dal,channa dal  and peanuts fry them.Add chopped green chillies. Add thin and sliced onions and fry until it becomes light brown colour,add  ginger garlic paste and stir.

Pour beaten eggs in to it.Add little salt.Keep as it is up to 3 mins.

Stir the mix well. Add pre-cooked rice and mix it well. Add salt,red chilli powder,turmeric and stir it well.

Serve hot for better taste.


                 

COCONUT RICE / KOBBARI ANNAM

     
       Coconut rice or kobbari annam, we can tell it as a HOLY RICE. Because we uses coconut in religious occasions and holy days.It is called as KOBBARI ANNAM  in telugu.We can prepare coconut rice with going to a lot of extra work.We can do coconut rice in two methods.One is with coconut milk and the other one is with grated coconut.In andhra normally people do this recipe in special occasions.I like kobbari annam with spicy touch.

1st method :

INGREDIENTS :

Coconut milk : 2 cups

Basmati rice : 1 cup

Whole garam masala except shazeera

Onions : 2 Sliced

Ginger garlic paste : 2 tsp

Coriander leaves : 1/2 bunch

Green chillies : 2

Oil : 4 tsp

Extract coconut milk :

    Take a mixie jar and add coconut pieces or grated coconut and  add some  water and grind it to a   fine paste.Take a thin cotton cloth and place it on a bowl and pour this grinded paste on cloth.Strain the coconut milk.Again  take some water and coconut powder in to a jar and grind them a minute.Strain the coconut milk as i said above.

               Heat oil in a dutch oven  and add whole garam masala fry them.Add thin and sliced onions and stir it well.Add chopped green chillies.When onions become transperant add ginger garlic paste and stir for 5 mins.Add coriander leaves and mix it well.Add washed basmati rice and stir it well.Add coconut milk in it and add enough salt.

Serve with potato kurma or any meat curry.


2nd method :

 INGREDIENTS :

Grated coconut : 1 cup

 Pre-cooked basmati rice : 1 cup

Urud dal : 1 tsp

Channa dal : 1 tsp

Red chilly  :   1

Green chillies : 2

Curry leaves

Coriander leaves

Musturd seeds : 1/2  tsp

Oil or ghee : 3 tsp

                  Heat oil or ghee in a fry pan and add channa dal,urud dal,musturd seeds and fry them.Add curry leaves and sliced green chillies and fry them.

Add grated coconut and stir it for 5 mins.Add pre-cooked rice in it and add enough salt.Garnish with coriander leaves.





     

RAVVA DOSA

        Ravva dosa is one of my favourite breakfast.Before i dont like ravva dosa, once i ate ravva dosa in 'BHIMAS' hotel.After that i ordered ravva dosa so many times. But this time i  made ravvadosa at home,the end product was very delicious.Making ravva dosa is very easy.No need more time to prepare batter,with in minutes we can prepare batter.This is what exactly makes in the restaurant.So now u can taste the restaurant recipes at home.

INGREDIENTS :

Semolina : 1 cup

Rice flour : 1 cup

All purpose flour (Maida) : 1/2 cup

Salt to taste

Ginger : small piece

Green chillies : 3

Onions : 2

Cashew nuts

 Ghee or oil for frying.  



        

                  Wash and chop the green chillies,ginger and cashew nuts finely.

        Take a bowl and add semolina,rice flour,maida and salt.Mix well.Add finely chopped green chillies,finely chopped ginger and cashew nuts.Add enough  water to this.The batter should be watery.

Heat a tawa and sprinkle the batter on it.Don't spread the batter just sprinkle  on tawa.Drizzle 1 tsp of ghee or oil on dosa.When it becomes light brown colour turn it over.

Serve hot for better taste,serve with coconut chutney or green chutney.

CHIKKUDUKAYA FRY / INDIAN BROAD BEANS CURRY

      Chikkudu kaya fry this is one of my favourite  curries.  In season i always do this curry.It is very easy to make and tasty is also very good.U can cooked with various combinations like tomato,brinjal and drumsticks.

INGREDIENTS :

Chikkudukayalu  /  broad beans : 250 gms

Green chillies : 2 sliced

Red chilly : 1

Urad dal : 1/2 tsp

Curry leaves

Musturd seeds : 1/2 tsp

Zeera : 1/2 tsp

Channa dal : 1/2 tsp

Eguru karam or Red chilly powder : 1 tsp

Salt to taste

Turmeric : 1/4 tsp

    Wash the broad beans.Removes the ends and string them.Cut each  broad beans in to 3 pieces.We can cut them with our hands.Then boil them in to a cooker up to 3 whistles.

 Heat  oil in a fry pan and add channa dal fry for 30 sec then add urad dal,mustard seeds,zeera and curry leaves.Add boiled broad beans with out water and stir fry.

Add salt,turmeric,and eguru karam (if u have) or red chilli powder and stir it well.Fry up to 10 mins.Stir occasoinally.Add  coriander leaves .