GARAM MASALA

      Garam masala is a blend of dry-roasted aromatic spices which originated in India. We are using garam masala in so many varieties. With out garam masala our kitchen is not complete. Normally we uses garam masala in non-veg curries, biryanies, in some veg curries and chats. Homemade masala tastes  very good. I learnt this masala preparation from my mom. I used to bring  from home everytime, but this time I only prepared this. It is very easy to prepare and it takes a few mints.

INGREDIENTS  :

Dhaniya / coriander seeds   :    100 gms

Cinnamon  :   10 gms

Cloves       :   10 gms

Zeera / Cumin seeds  :    1tsp

 poppy seeds ( khus khus, gasagasalu)  :   25 gms

Ghee  :  1tsp

Garlic (optional)   :    4,5 cloves

  Heat 1 tsp of ghee in a fry pan and add cloves, zeera, cinnamon and dhaniya fry them for 2 mints. ( Don't fry until it becomes dark colour, if fries like that ur masala colour will be dark. ) Change them in to mixie jar. Then fry poppy seeds also for 2 mints. Blend them to a fine  powder. If ur using immediately then only add garlic cloves. Adding garlic cloves gives good flavour and tastes to ur masala as well as to ur curry. U can store this masala for several months in a air-tight container. ( When ur storing masala don't add garlic.)

EGG KURMA

                    Egg kurma  is a good combination with any type of rice items like  veg.biryani ,  coconut rice, pulaos and white rice .   I got this recipe from andhra cuisine.              


 INGREDIENTS  :

Eggs  :  5

Onions  : 3

Green chillies :  3

Oil   :   3tsp

Ginger garlic paste   :   2tsp

Tomatoes    :   2

Salt according to u r taste

Red chilli powder :  1tsp

Coriander powder :  1 tsp

Coconut paste  :   1/2 cup.


    Chop onions roughly and make  a paste and keep it separately. Make a smooth paste of coconut.

     Heat  oil in a wide bottomed pan and add onions paste and fry until its become light brown colour and add ginger garlic paste and stir it well.

 Add finely chopped tomato pieces and fry until it becomes mushy.

 Add salt, red chilli powder, coriander powder and coconut paste.

 Saute well for 5 mins. When the curry consistency is semi-liquid, smash the eggs and pour it in to the masala. Don't stir it and let it be for 2 to 3 mins. Then change it into other side.

 After u get the desired curry consistency, change egg kurma into another bowl.

Serve with biryani.

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.