Ginger Prawns ( Bar style )

Ingredient :

Salt : To taste

Tomato ketchup :   1 1/2  tsp

Sugar :  1 tsp

Tomato puree :  1 tsp

Pepper powder :  1/4 tsp

Red Chilly paste :  1 tsp

Green chilly sauce :  1 tsp

Soya sauce :  1 1/2 tsp

Prawns :  250 grms

Venigar : 1 tsp

Oil :  1 tsp

Coriander chopped :  1/2 tsp

Method :

Take a bowl add soya sauce, green chilly sauce, red chilly paste, crushed pepper powder, tomato puree, sugar, tomato ketchup, venigar, mix it well.

Heat oil in a pan add onion paste, garlic paste, cook this till raw flavor is gone, add ginger chopped, masala slurry, cook this till oil comes out, (when you make gravy you can give gravy consistency, you make dry cook this till oil comes out). 

Take another pan add butter, when butter melted add prawns, made masala, cook this in slow flame till prawns are tender,

Season it with chopped coriander.

Serve hot and enjoy

Garlic Prawns / Butter Garlic Prawns ( Easy Method )

Ingredients:

Prawns : 500 gm

2 Garlic Pods Or 20-25 Garlic Cloves chopped finely

2 tsp Olive Oil

1 1/2 tsp Butter

Salt as required

2 tsp Black Pepper Powder

½ tsp Lime Juice

Method:

Take Fresh Prawns clean them with water. Clean the Prawns remove the black thread which is the spine of prawns. Now keep them aside with some salt mixed in it. Wash the prawns again. Also please keep the head and tail intact of prawns as it looks beautiful with them.

Take a pan or wok add olive oil+butter. Keep the gas on medium heat add chopped garlic.

Saute them for a minute. Add rock salt and black pepper as desired.

Its time to add cleaned and washed prawns. Saute gently all.

Cover the pan with a lid for 2 to 3 mins on low heat. Keep stirring in between else it might stick at the bottom.

Remove the lid and keep the heat on medium mode. Check once prawns are cooked Squeeze Lime juice on it.

Garnish with mint or coriander leaves.

Your Butter Garlic Prawns are ready.

Serve hot as a starter or meal.

Chicken Croquettes Recipe ( easy method )

Ingredients:

Boneless chicken pieces :-250 gm

Garlic cloves :-2, minced

Ginger :– 1” piece, minced

Chilli powder :– ¾ tsp

Pepper powder :– ¾ tsp

Garam Masala :– ¾ tsp

Onion : – 1

Coriander leaves or Fresh Parsley :– ¼ cup, chopped finely

Salt to taste

Dried bread crumbs :– 1 cup

All purpose flour / Maida :– ¾ cup

Egg :– 1, lightly beaten

Oil for deep frying  

For the White Sauce:

Butter : – 2 tbsp

All-purpose flour / Maida :– 2tbsp

Milk :– 1 cup

Method:

Cook chicken pieces with ginger, garlic, pepper powder, chilly powder and salt.

When cooked and cooled enough, mince chicken pieces along with Onion in a food processor and keep aside.

Melt butter in a saucepan, stir in 1 tbsp all purpose flour and cook stirring, for 30 seconds. Whisk in milk and cook, stirring, over medium heat until mixture turns very thick. Remove pan from heat. 

To half of the white sauce, stir in minced chicken, garam masala and coriander leaves and mix well. If needed add rest of the white sauce. (Do a taste test and adjust seasoning accordingly). 

When the mixture is warm, shape them into croquette shapes.

Place bread crumbs and ¾ cup all purpose flour on separate plates and set aside.

Roll each croquette in flour first, and then dip in beaten egg and roll in bread crumbs.

Place it in a container lined with parchment paper and refrigerate until ready to fry.

For frying; heat oil in a pan and fry croquettes for 3-4 minutes or until golden. 

Serve warm with ketchup/Sauce.

Coriander Chicken Curry

Ingredients:

Chicken  : 350 gm, cut into medium pieces

Onion : 2 medium, finely sliced

Oil : 1/2 Cup

Masala:

Ginger & garlic : 2 - 2.5 tsp, each

Green chilly : 2-3

Whole black pepper : ¼ tsp

Turmeric powder : ¼ tsp

Coriander powder : 2 tsp

Garam Masala : ½ tsp

Fennel powder  : ¼ tsp

To grind ( for Coriander paste )

Tomato : 1 medium

Coriander leaves : 1/2 bunch

Salt : to taste

Method:

Grind the ingredients listed under 'to grind' in separate batches & keep aside.

Heat oil in a pan and add the finely sliced onions. Cook till it becomes golden brown color.

Add the ingredients listed under "Masala". Cook for 2-3 minutes till the raw smell goes.

Now, add tomato & coriander paste, Mix well.

Cook for a few minutes (3-4 mins) till the oil floats on top.

Add salt & cleaned chicken pieces. Mix well & make sure that chicken pieces are coated well with the masala.

Add ½ cup water, stir it well. Cover & cook till the chicken is done.

Dont forget to check out the water level & gravy consistency of the curry, in frequent intervals.

Add more water if required. Adjust the consistency of the gravy as per your taste.

Serve hot.

Note:

The gravy tends to thicken as the curry rests, so adjust the gravy accordingly, but dont make it watery. You can adjust the measurements of spices to suit your taste.

Dal Tandoori ( Daba style )

Ingredients:

Toor dal: 1 Cup

Water : 4 Cups

Salt : To taste

Turmeric (haldi) : 1/2 tsp

Fine chopped ginger : 1 tsp

Mango powder (amchoor) : 1 tsp

Garam masala : 1 tsp

Seasoning / Poppu / Tadka:

Butter (ghee): 2 tsp

Cumin seed (jeera) : 1/2 tsp

Black mustard seed (rai): 1/2 tsp

Red chili powder (lal mirch) : 1/2 tsp

2 bay leaves (tajpat)

Pinch of asafetida (hing)

Tomato : 1 medium chopped

1 small zucchini chopped into 1 inch long cubes

6 string beans chopped about 1 inch long

Method:

Wash dal, changing water several times until the water appears clear.

Soak dal in 4 cups of water for 30 minutes or longer.

In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.

When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.

Turn off the heat and wait until steam has stopped before opening.

Mix the dal well. If the dal is thick, add more boiling water to desired thickness.

Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.

Seasoning / Popu / Tadka :

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.

After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.

Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.

Combine the vegetables and the dal and mix gently.

Serve with steamed rice, roti, chapathi or any Indian bread.

Vegetarian Haleem ( Easy method )

Ingredient :

Fried onions :   1/2 Cup

Salt : to taste

Milk:  1 Cup

Ginger garlic paste :  1 tsp 

Rose petals : 1/4 cup

Green chilli :    5 no's

Ghee :   2  tsp

Dalia (broken wheat) :   1/2  Cup

Oats :   1/4  Cup

Almonds :  6  no's

Chana daal :  1 tsp

Masoor daal :  1 tsp 

Urad daal :   1 tsp

Moong daal : 1 tsp

Sesame seeds : 1 tsp

Cumin seeds : 1 tsp

Cloves : 4 no's

Pepper corns : 1/2 tsp

Cinnnamon sticks : 2 inch piece

Cardamom :  8 no's

Shahi jeera:   1/2 tsp

Kabab chini :  1/ 2 tsp

Curd (optional):  2 tsp

Coriander chopped :  1/2 Bunch

Mint chopped : 1/2  Bunch

Cashew nuts :  20 gms

Pistachios :  20 gms

Almonds:  20 gms

Soya bean nuggets :   100 gms

Method:

Boil the Soya bean nuggets and put it into the blender and make coarsely grounded.

Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.

Heat ghee in a pressure cooker, add cashew nuts, pistachios, almonds, green chilly saut it for a minute

Now, add fried onions, ginger garlic paste, coarse paste of soya nuggets, mix it well, add curd, milk, rose petals, chopped coriander, chopped mint, salt, water, mix this and add made masala and daal powder, mix it well and once it comes to boil then put the lid on and let it cook for 15 minutes (2 to 3 whistles) in a slow flame.

After that take potato masher and mash the mixture and add lime juice, salt, mix it well.

Now, season it with chopped coriander, mint, fried onions and serve this hot.

Mushroom Pakoda/Pakora ( KFC ( crispy ) style )

Ingredients:

Mushroom: 200 gms

All purpose flour: 1 cup

Corn flour : 2 tsp

Baking powder : 3/4 tsp

Salt : to taste

Water : 1 cup ( as required )

Bread powder : 2 cups

Red chiili powder : 1/2 tsp

Oil : to fry

Method :

Wash moshroom in water and keep aside.

Take a bowl, add All purpose flour, corn flour, baking powder, salt and red chilli powder, mix them well.

Add water slowly and make the batter to pourable consistency, batter should have no lumps and is very smooth.

Now,  dip mushroom in batter and immediately roll on bread powder.

Heat enough oil for deep frying.

Gently sprinkle a handful of flour coated mushrooms to the hot oil, deep fry them until they turns crispy and golden brown.

Remove the excess of oil with a paper towel.

Enjoy these crispy mushroom pakoda.

Easy method to prepare Instant Bread Dosa

Ingredient:

Bread : 4 slices

Suji/Rava : 1/2 cup

Rice flour : 1 cup

Curd : 1 cup

Salt : To taste

Red Chili Powder : 1/2 tsp

To Temper/ Seasoning/ Popu:

Oil : 1 tsp

Onion : 1 small ( chop it)

Chopped coriander leaves : 2 tsp

Cumin seeds : 1/2 tsp

Mustard seeds : 1/2 tsp

Salt : To taste

Method: 

Cut sides of the bread and sprinkle some water and keep aside for 2-3 minutes. Squeeze excess water.

In mixer jar add curd, rice flour, rava and squeeze bread with required salt. Add enough water to help in grinding. Grid them ino a smooth batter. It should be a pouring consistency.

In a pan hit oil and temper with items under “To temper”. Add chopped onions and fry till onions becomes slightly brown. Add chopped coriander, stir well and turn off the gas.

Add this mixture and chilli powder into above ground batter. Mix well.

Now heat pan, sprinkle some oil in the pan and gently rub it with wet kitchen towel or paper. Now spread a ladle full of batter evenly. Drizzle some oil and cook until its golden brown. Roast other side as well.

Serve hot dosa with chutney .

Dosakaya Dosa / Cucumber Dosa

Ingredients:

Grated Dosakaya / Cucumber : 2 Cups

Fenugreek seeds : few

Atukulu / Flattened rice : 1/2 Cup

Rice : 1/2 Cup

Salt : to taste

Oil : as required     

Method:

Soak rice, flattened rice and fenugreek seeds separately in water for 3 - 4 hours.

Grind Soaked rice, soaked flattened rice, soaked fenugreek seeds and grated cucumber into  a paste without adding any water.

Cucumber gives out enough water while grinding, to make a smooth batter. Also, we want a thick batter with thick consistency, so do not add any water while grinding.

When you have a smooth batter, add salt and grind for a minute or two so that they mix well with the batter.

Transfer the finely ground batter into a vessel, close it with a lid and allow it to rest for atleast 7-8 hours ( over a night ).

During the resting time, fermentation takes palce. The more time you allow the batter to rest, the more it ferments. The more the batter ferments, the better the dosa tastes. Adding of salt fastens the fermentation during the resting period.

Once the batter has rested for 7-8 hours, the batter rises - that means the batter has fermented well and is ready to make dosas. Give the batter a nice mix and make yummy dosas.

Heat up a frying pan, take a laddle full of batter and make beautiful round dosas. Fry the dosas on both the sides using oil until they are golden brown. 

Machha Besara

Ingredients:

Fish : Rohu or cat fish (2 lb thin steak pieces)
Onion : 1 big sliced
Tomatoes : 2 Medium diced
Potatoes : 1 medium sliced (optional)
Mustard seeds : 50 gms about 10tbsp soaked in water for 2-3 hrs
Garlic : 3 cloves

Ginger : 1 inch
Red chilli powder : 1 tsp

Tumeric powder : 1/2 tsp
Salt to taste

Water : 1 1/2 cup
Oil : about 5 tbsp
Curd : 1/4 cup
Coriander leaves to garnish

Method:

Grind mustard seeds, ginger and garlic together to a fine paste and keep aside

Wash the fish properly and marinate for 10 - 20 mins with 1/2 tsp chilli, pinch of turmeric and pinch of salt

In a frying pan in medium heat, put 3 tbsp of oil and fry the fish until brown on each side. Keep aside.

Take another deep bottom wide pan, add oil and heat in medium flame

Add sliced onion, fry until they into golden color

Add potatoes and tomatoes and fry for 3-4 minutes

Add the blended mustard paste and fry for 5 minutes until the paste sticks to the pan and oil seperates

Now, Add turmeric, salt and chilli powder

Now, Add water and cover the pan for the water to simmer

Now, Add curd and let it simmer for 2-3 minutes.

Now, Add fish to the pan without overcrowding, lay the fish flat in the pan and not on each other( separately ).

Cover the pan and let it boil for 5 mins then turn the fish to cook on the other side.

Garnish with coriander leaves and enjoy with your family and friends.

Andhra Chicken Pickle recipe

Ingredients:

Chicken with bones : 1 kg ( cut into bite sized pieces )

Ginger - garlic paste : 1 1/2 tsp

Red chilli powder : 1 1/2 tsp

Turmeric powder : 1/2 tsp

Juice of 3 lemons, heat it for 3 minutes and allow it to cool

Salt : as required

Oil : 4 tsp

Dry roast and make a powder:

Coriander seeds/dhaniyalu : 3 tsp

Cumin seeds/jeera : 1 tsp

Poppy seeds/khus-khus/ghasagasalu : 1 tsp

Methi seeds/methulu/fenugreek seeds : 1 1/2 tsp

Cloves : 6 no's

Cinnamon stick : 2"

Elaichi/cardamom : 1 no's

Star anise : 1 no's

For tempering/poppu/tadka/Seasoning:

Pinch of methi seeds

Fresh curry leaves : few

3-4 dry red chillis

15 cloves garlic, slightly crushed

3/4 cup oil

Method : 

Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.

Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.

Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.

Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

Note:

Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.