Andhra chicken curry

Chicken – 500gms

Onion – 2 medium chopped

Green chili – 3

Coconut – 2tbsp

Ginger 1.5 inch

Garlic – 6

Pata, lavanga, elachi –2 inchs , 5 1

Poppy seeds – 2tbsp

Coriander seeds – 4 tbsp

Jeera – 1 tbsp

Chili powder- 2 tsp

Turmeric- 1tsp

Salt

Marinate chicken with 1 tsp rep, salt, turmeric and keep it ½ hr a side

Now roast coriander seeds, pata, lavanga, elachi, jeera and grind to a fine powder

Now roast poppy seeds and paste them with coconut.

Grind garlic, ginger, green chili and make a rough paste.

Heat oil in a pan add onion fry nicely.

Add little salt to onions, when they become translucent add turmeric, rcp, and mix well, now add chicken n mix well and keep the lid for 5 mins in medium

Mix once and

Add 2 cups of water and cover n cook for more 15 mins on medium

Now add g.g paste

Masala powder

Poppy seeds paste and mix well

Cook till oil separates and u r done

Egg burji

Heat oil, popu saman, add 2 chopped inions, 4 chopped green chillies, fry well till brown. 

Now add rcp, corriander powder, haldi, salt mix well, 

Now add 1/2chopped tomato

Wait till oil separates. 

Now add 6 eggs break them

Garnish with coriander leaves

mom style spinach dal

Ingrediants 1

Toor dal - 1 cup
spinach - 1/2 cup
tomato - 2
turmeric - 1/2 tsp
onion - 1
green chillie - 2


Ingrediants - 2

tamarind water - 1/2 cup
salt
red chilli powder - 1tsp
water - 1/2 cup

Ingrediants -3

oil - 3 tbsp
garlic - 5 cloves little mashed
curry leaves
dry red chili
mustard
urad
hing





1. pressure cook above ingredients 1 for 5 whistles.

2. Now add ingrediants 2 and boil for 10 mins.

3. now do tampering with ingrediants 3.

now close the lid n switch off the stove.

Simple Andhra Mutton Curry

Mutton - 2 lbs
onion - 2 m chopped
green chillie - 4 chopped
tomato - 2
g.g paste - 2 tsp
salt - to taste
cocnut powder - 1/4 cup
coriander leaves - 1/4 cup
whole garam masala and zeera -

spices:
red chilli powder - 1 tsp
coriander powder - 1tsp
cumin powder - 3/4 tsp
turmeric - 1/2 tsp
meat masala / garam masala - 1 tsp



preparation: grind coconut powder, coarinder leaves and tomato to a paste.

Method :

1. heat oil in cooker , add whole garam masala, jeera, onion green chili and fry till onion becomes brown.
2. now add muton and fry it all water is dried up.
3. now add g.g paste n mix well n cook 3 mins.
4. now add all spices. fry for 2mins
5. now add ground paste n fry till 2 mins
6. now add 1 cup of water and salt
7. give pressure according to your cooker mostly 5-7 whistles.
8. when done open the cooker n check the taste
9. cook in sim for 10 mins.

Chicken fry

Chicken fry

Chicken - 1lb

Marination
red chilli powder - 1tsp
corainder powder - 2 tsp
g .g paste - 2tsp
turmeric powder - 1/4 tsp
salt - 1tsp


Ingredients

Onion - 1 L ( thinly sliced)
oil
green chili - 2
corriander leves - few
curry leaves - 10
chicken masala - 2 tsp
pata, lavanga, elachi - few


1. Mainate chicken with above marination list, keep aside for 30 mins
2. Heal oil in pan, add dry masalas , curry leaves n onion and fry till light brown color.
3. Add marinated chicken, mix well n keep the lid on and cook till water gets evaporated from chicken.
4. add chicken masala n cook few more mins.
5. Add green chiilies, corriander leaves , mix well n cook on low flame for 10 mins.

Sambar

Sambar

Toor Dal - Boiled
small pearl onions - 10
tomato - 2 L chopped
green chillie - 3
curry leaves - few
corainder leaves - few
garlic - 6 pods
mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
urad dal - 1/2 tsp
tamaring water 1 cup
salt - 1tsp
turmeric - 1/4 tsp
red chilli powder - 1/2 tsp
sambar powder - 2tsp


heal oil in a wide pan.
add mustard , cumin, urad dal, garlic, curry leaves, green chillies n fry for 2mins
add pearl onion and fry for 5 mins
add tomatoes n cook till till gets mashed well n oil separets from tomatoes.
add red chili powder, salt, turmeric n mix well
Add boiled dal n tamaring water n let it boil for few mins.
Add sambar powder n let it boil for again 10 mins.
garnish with ghee n coriander leaves,

Karela curry ( Kakara kaya curry)

Karela curry ( Kakara kaya curry)

Ingredients: 
karela/ bitter guard frozen/ fresh -  300-350g
Tomatoes - 2 medium
Onion - 1 large sliced, 
green chillies, 
fresh coriander;

 spices-
Turmeric - 1/4 tsp
coriander powder - ¾  ts 
salt - ¾ ts 
red chilli powder - ¾ ts 
cumin seeds  - 3/4 tsp

Method :
1. Wash Karela and squeeze all the water away from karela.
2. Fry Karela n keep a side.
3. now in the same oil add onion fry till transparent color,
4. now add tamoto n mix well
5. now add all spices and fried karela n mix well
6. close with lid n cook for 7-8 mins
7. Add green chilli and coriander leaves n again cook for more 5 mins.