FISH CURRY / ANDHRA CHEPALA PULUSU

                    FISH is a healthiest diet.  It is important to include fish in healthy diet atleast two servings per  week. Chepala pulusu or fish curry  is just making fish in tamarind sauce along with spicy ingredients.

HEALTHY BENEFITS OF EATING FISH:


Seafood provides protien, fats and oils, vitamins and minerals. Fish is a unique source of the omega 3 fatty acid. It is helps to prevent heart disease,  lower blood pressure and reduce the risk of heart attacks and strokes. Eating fish prevents breast and colon cancer.  Eating fish during pregnancy may help reduce the risk of delivering a premature baby. Fish may help people with diabetes mange their blood sugar levels. So many healthy benefits  are there in eating fish. So start eating fish atleast twice a week .  :-)

      Now i am explaining how to preapre fish curry or chepala pulusu in andhra style. Chepala pulusu is one of the famous and favourite recipes in  andhra. It's very very tasty and yummy recipe. This curry is truly delicious. Try it your self !!!

Compare to other non-veg curries fish curry  is very easy to prepare.

INGREDIENTS : 

Fish ( Any type of fish )

Oil   -   4 tbsp

Cloves -  4

Cinnamon -  2

Onions  -  3 big

Green chillies -  3

Ginger & garlic  paste -  2 tsp

Turmeric -  1/2 tsp

Salt according to u r taste

Red chilli powder -  2 tsp

Tamarind paste  -   4 tbsp

Garam masala -  2 tsp

Coriander leaves  for gournishing.

•  Clean and wash fish throughly and keep it aside.

•  Take a wide pan  and heat oil and add cloves and cinnamon, let them pop.
•  Add finely chopped onions and green chillies, add little salt and turmeric to it.
•  When onions become transperant add ginger and garlic paste and stir well.

•  Add red chilli powder and salt to it and mix it well. 
• For making tamarind juice take a cup of water and add tamarind paste in it and mix it well or u can use freshly squeezed tamarind juice also.

•  Add tamarind juice in onions mix. Add fish pieces in tamarind sauce and keep u r stove in low flame and cook it for up to 20 mins. Don't stir after adding fish pieces.
• . Check the seasoing if need add salt. Add coriander leaves for gournishing.

• Serve with steam rice.

MINT ( PUDINA) & TOMATO CURRY

          Normally we uses pudina in biryani recipes. We can use pudina in so many recipes,  we can do chutneys  and curry also. Now i will tell how to prepare pudina curry with the combination of tomato.  This is very special curry  and also easy to make. Try this !!!

INGREDIENTS  : 

Mint    :    2 bunches

Tomatoes   :   2 big

Onions      :    4

Green chillies   :   2

Redchilli  powder  : 2  tsp

Salt to taste

Turmeric    :   1/4 tsp

For tadka /  seasoning /  popu  :

Oil  : 4 tsp

Musturd  seeds : 1/2 tsp

Zeera    :   1/2   tsp 

Urud dal  : 1/2  tsp

Red chilli  : 1

Curry leaves 

         Clean  and wash pudina leaves thoroughly  and keep it aside.

Heat 1 tsp of  oil in a fry pan   and add mint leaves and fry them  for 6 mins. Then remove from stove and keep it aside.

Heat  oil in a sauce pan  and do the seasoning or popu. Add  green chillies & onions and fry them until they become translucent. Add tomato pieces,  salt and turmeric. Cover it with a lid.  Stir it occasionally.

Let them  cook for  15 mins and add coriander pwd and stir it well.

At last add fried pudina in to the curry and mix it well.

  Add chilli pwd  and add salt if needed.  Stir it for 2 mins.

Serve with  white rice.

METHI CHAMAN

      Hmmmmmmmmmm ...... Wow...............Yummmmyyy..... Delicioussss...........!!!!!

Don't beilieve it, ok try this restaurant recipe at home  and then u'll say these words.

INGREDIENTS :


Methi leaves   :  2 bunches

Onions   :    4

Green chillies :   3

Ginger garlic paste   : 2 tsp

Cashewnuts   :    1/2 cup

Butter :  2 tsp

Fresh cream  :  3tsp

Cloves   :   4

Cinnamon  : 2

Oil   :   3 tsp

Turmeric   :  1/2 tsp

Red  chilli powder  :  2tsp

Salt according to  u r taste

Coriander powder   :   1/2 tsp

Garam masala    :    1 tsp

            Pluck the methi leaves ( Fenugreek leaves)  from stem and clean them. Finely chop the onions  and green chilies. 

  

Heat 2tsp of oil in a fry pan and  add half of the chopped onions , fry  them. When onions cooked half done add 3/4 of methi leaves in to  it and fry them. Remove and when  cool  grind   to make a paste.

Grind  cashewnuts and ginger garlic paste ( u can add ginger ,garlic  pieces) to smooth paste, add water if needed. Keep aside.

Take a kadai and heat 1 tsp of oil and 2 tsp of butter, add cloves, cinnamon fry them. Add onions and  green chillies  saute them. Add turmeric and little salt to it.

When onions cooked half add methi leaves and  fry for 5 mins,   add paste of  cashewnuts and paste of   onions, stir it well.

Add red chilli powder, coriander powder, garam masala and salt. Add some water and cook until u get desired curry consistency. At last add fresh cream.

Take curry in to serving bowl  and add fresh cream on the top.

This is very good combination with any indian bread items.

MAGGIGA CHARU OR MAGGIGA PULUSU OR BUTTERMILK RASAM

    Maggiga charu is  a very old recipe in andhra . But everyone know that  ' OLD IS GOLD'.  This   is very famous and  favourite recipe for andhrapeople.  This is very tasteful  and easiest recipe also. Try this.

INGREDIENTS :

Yoghurt   :   1 cup

Onion  :  1

Green chillies :  2 small

Turmeric  :  1/2 tsp

For seasoning /  Popu  /  Tadka :

Oil  :   2 tsp

Mustard seeds :   1/2 tsp

Urad dal : 1/2 tsp

Curry leaves

Red chilli  :  1

       

     

Beat the curd till smooth and keep aside. Finely chop the onions .  Chop the green chillies in to small pieces. Take a fry pan and heat oil, add mustard seeds and let them pop, add urad dal, curry leaves and red chilli fry them. 

   Add finely chopped onions and green chillies. Saute them until they become  transulent.

 Combine the onions with  beaten curd  and  add turmeric and salt.  Add water if needed for right consistency.

Serve with  white rice.

EGG BURJI / EGG PORUTU / SCRAMBLED EGG

                Some people calls this dish as EGG BURJI,  in andhra people calls as EGG PORUTU ,   and some other people calls as SCRAMBLED EGG. What ever u call, we  can tell it  is a universal favourite dish. It is very easy  to make and good combination with rice and  chapathi.


INGREDIENTS :

Eggs   :  5

Onions  :  2

Green chillies : 2

Red chilli powder :  2tsp

Salt to taste

For seasoning  :

Oil for frying

Mustard seeds   : 1/2tsp

Zeera     :  1/2 tsp

Cloves :   3 ( Optional)

Urad dal : 1/2 tsp

Red chillies : 1

Curry leaves

Coriander leaves

  

            Heat oil in a fry pan and add cloves, mustard seeds,zeera,urad dal,curryleaves and red chilli. Fry them.

Add chopped onions and  green chillies, add little salt and turmeric.  Saute them until onions become transulent.

Drop eggs in to pan or u can add   beaten eggs.

Scramble them and let it cook till the egg is done.  Add red chillipowder and salt. Stir well.

Garnish with coriander leaves.

Serve with rice or roti.

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.