Hyderabadi Chicken curry

Chicken curry

Marinate and keep aside for 30 mins

Chicken - 2 lbs

Red chili powder - 1.5 tsp

Salt

Turmeric - 1/2 tsp

Garam masla - 1/2 tsp

Coriander powder - 1 tsp

Ginger garlic paste - 2 tsp

Curd - 2 tbsp

Green chili - 2

Set 2 - grind to a paste and keep aside

Onions - 2 tbsp - fried onions

Coconut powder - 2 tbsp

Tomato - 1 small

Set 3 

Onion - 2 Medium

Meat gram masala - 1 tbsp

Mint - 2 tbsp

Coriander leaves - 1/4 cup

Water - 1 cup

Method:

1. Heat oil in a pan, add onion, and fry till golden brown
2. Now add marinated chicken and mix well and cook for 5 mins on high heat
3. Now add onion coconut paste, mint, and coriander leaves and close the lid and cook for 3 mins.
4. Now add water and close the lid and cook for more than 15 mins on low flame.

Bell pepper fry / Capsicum fry

 

Bell pepper fry / Capsicum fry

Bell pepper - 2 cups chopped (3 m sized)

Oil -  2 tbsp

Mustard seeds - 1/2 tsp

Chana dal - 1 tsp

Urad dal - 1 tsp

Onion - 1 small chopped ( 1/2 cup)

Curry leaves - 12 leaves or 2 stems

Green chili - 3 chopped 

Turmeric - 1/2 tsp

Salt - to taste

Coconut shredded fresh- 2 tbsp

Method :

1. Heat oil in a pan,

2. Now add mustard seeds, chana dal, urad da, and fry for a min

3. Now add onions, green chili, curry leaves, and fry till onions are light brown color. 

4. Now add turmeric, bell pepper/ capsicum and fry for a min and cook for 6 mins with lid closed, keep stirring in between.

5. Now you can see bell pepper change its color, mix well.

6. Now add shredded coconut, salt and mix well

7. Now close the lid and cook for more 2 minutes and its done

8. Serve with hot rice or roti.

Simple Tomato Rasam

 Tomato - 3 M round ones

Tamarind - cherry size

Toor dal - 1 tbsp - make a fine powder

Cumin seeds - 3/4 tbsp - make a fine powder

Pepper seeds - 3/4 tbsp - make a fine powder

Green chili - 3

Garlic - 4-5

curry leaves - 10

mustard seeds -

Urad dal -

Dry red chili - 2

hing

curry leaves

coriander leaves

Boil tomatoes, tamarind in water for 10 mins.

Now heat oil in a pan, add, mustard seeds, dry red chili, hing, curry elaves, garlic, greenehili, turmeric and mix well

Now add boiled and mashed tomato pulp with water and toor dal powder and cook for 5 mins

Now add cumin and pepper powder and mix well 

Now add curry leaves and coriander leaves and mix well and cook for 5 mins