Kovu Kura
This curry has lot of fat kovu means fat. You cook mutton pieces in fat most tasty curry. Once you eat it you will not forget it, you will keep dreaming about it. Once in three months is not such a bad thing if you …
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Mutton Fry Simple Method
This is the usual type of mutton fry that used to be made in south Indian villages. The ingredients used are the basic things that are usually used in every south Indian house. But once you make it and eat it you will be …
Capsicum and palak rice
Capsicum and Palak Rice
Highly nutritious rice for the children's lunch boxes. It is easy to prepare and takes less time too. Working mothers can cook up this rice in mornings without much hassle. Capsicum high in Vitamin B and C, Palak rich in calcium, Protein, Iron, and Vitamin B6 and zinc.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Ingredients
- 1 glass Rice
- 1 Capsicum
- 1 bunch Palak
- 5 Garlic Cloves
- 1/2 tsp Salt
- 1/2 tsp Turmeric
- 1/2 tsp Pepper Powder
- 2 Lemons
Instructions
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Wash the rice and soak in two glasses water for half an hour and then cook it and keep aside.
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Take a pan add oil and add garlic cloves ( finely Chopped ) and fry then add palak and capsicum pieces and cook well stirring in between.
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Add salt and pepper and fry might take about 7 minutes for the capsicum to cook, Once the palak and capsicum are cooked add rice and squeeze the lemon juice and mix well. First add juice of one lemon and if you think you need more then use the other lemon. Same with the salt.
Sweet Corn Chicken Soup
This recipe was in my mom’s cook book so I don’t know from where she got it, I have never tried it but I am putting it on the net, I am sure many like chinese dishes and they would like to try it. I …
Chicken Biriyani
Chicken Biryani
Is easy to make and has a homely taste so all the bachelors out there try this and you will remember your home. No need of getting biryani packets from hotels. Might take a little more time then odering on swiggy but self satisfying. Can be eaten without any curry but if you want you can combine it with kurma and raitha ( perugu Pachadi )
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 2 glasses Rice
- 1 kg Chicken
- 7 Green Chilies
- 2 bunches Coriander leaves
- 1 bunch Mint leaves ( pudina )
- 3 tsp Ginger garlic Paste
- 21/2 tbsp Poppy Seeds
- 1 tbsp Coriander Seeds
- 2 tsp Chili Powder
- 1 tsp Turmeric Powder
- 2 tsp Salt
- 1 Onion big
- 1 tsp Garam Masala
- 4 tbsp Desiccated coconut ( fresh or dry )
- 3 Cloves
- 3 small pieces Cinnamon
- 2 cups Curd
- 31/2 glasses Water
- 2 tbsp Ghee
- 3 tbsp Oil
Instructions
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Start with washing the chicken pieces and squeeze out the excess water from chicken take in a bowl add curds salt, turmeric, and chili powder and marinate for one hour. Then boil it in cooker for 3 minutes after the whistle and switch off.
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Then grind the coriander leaves, mint leaves and green chilies. Also grind the coconut, coriander seeds, poppy seeds and keep aside.
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Wash the rice and let it soak in water for half an hour. Mean while take a cooker and add oil, cloves, cinnamon and onion pieces and fry till brown, Don't burn them, then add the ginger garlic paste and fry for 2 minutes then add the ground masalas and fry.
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Keep stirring in between the masala should be well roasted then add the chicken pieces and rice ( do not add any water now ) and fry for 4 minutes. Now add the water three and a half glasses water including the chicken stock from the cooker.
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Mix well and close the lid and cook for 7 minutes after the whistle, switch off and serve hot.
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Initially might look complicated once you make it you will start making it every Sunday.
Nellore Fish Curry ( Chinthapandu Pulusu )
Most like curry in Nellore. It was my dad’s favourite. Once you make it and eat it, it will be your favourite too. They use tamarind juice to get the unique taste. It also needs a little more oil then rest of the dishes. …
Chicken With Tomato Paste
Chicken with Tomato Paste
Try boiling the chicken in the pan itself the taste seems to be better like this then when cooked in the cooker. Even boneless chicken can also be used. If you want it wet switch off once the chicken gets cooked you want it dry then fry it for some more time.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Ingredients
- 1/2 kg Chicken
- 11/2 tbsp Ginger Garlic Paste
- 3 Onions medium
- 5 Tomatoes
- 3/4 tsp Cumin Powder
- 11/2 tsp Salt
- 11/2 tsp Chili Powder
- 1/2 tsp Turmeric
- 3 Cloves
- 4 small pieces Cinnamon
- 4 tbsp Oil
Instructions
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First wash the chicken pieces and keep aside ( squeeze out the water from the chicken pieces.
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Now clean the onions and chop them into fine pieces. Clean the tomatoes and grind them into a paste and keep aside.
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Now take a pan add oil put the clove and cinnamon and add the onion pieces and fry till translucent now add ginger garlic paste salt, turmeric and chili powder and fry for 2 minutes.
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Then add the chicken pieces and fry for 5 minutes and then add tomato paste and keep frying stirring in between. When the gravy has slightly browned add 1/2 a glass water and close the lid and cook till the chicken is boiled.
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If the chicken needs to boil more and the water has evaporated add some more water and keep cooking stirring in between till the chicken is cooked well. In the end add cumin powder and fry for another 2 minutes and switch off.
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Garnish with coriander leaves. If you cook the chicken in the cooker it only takes five minutes after the whistle.
Charu Shubha’s ( Rasam, Soup )
Rasam or charu is a must in our south Indian houses. It aids in digestion and is usually eaten with rice as second course. It is like sambar but more watery and more pepper and garlic are used to help digestive juices to get …
