Mutton Fry

Preparation Time:30 min.

Cooking Time: 40 min

Yield: makes 4lbs.of Mutton fry

Serves 5 

Ingredients:
Goat meat 3 lbs (preferably leg piece)
Onion 1 large
tomato 1 med.
Coriander powder 2 tsp
Chilli powder 21/2 tsp
Salt according to taste
Dry coconut powder 2 tsp
Saunf 1 tsp
zeera powder 1 tsp
Ginger garlic paste 3 tsp
garam masala 1 tsp
Cilantro 1 cup
green chillies 6
Kari patta 10 leaves
Oil 2 tbsp.
Bay leaves 3
for tempering :
Zeera 1/2 tsp
Mustard seeds 1/2 tsp
Method :

1. Wash the goat meat throughly and marinate with chilli powder,salt,half of the ginger garlic paste .Set it aside
2. In a  pan take some oil and fry the onion cut into pieces.After they change color  add the cut tomato,Saute it then add the 3 green chillies and add coconut powder and saunf.
3. Let it cool and make it into a fine paste.
4. In a pressure  cooker add the marinated mutton,add the remaining chillies and put it on the stove.
5. Let it cook for 5 min then add the onion and tomato paste and mix it all together.
6. Add 1/2 cup of water and put the lid of the pressure cooker and cook it for 5 whistles.
7. Let it cool down .
8. In a separate pan heat the oil and the zeera and mustard seeds and let it spluter. Add the ginger garlic paste and saute it till it releases flavor.
9. Add the cooked meat and blend it all well into the oil  and cook it till all the water evaporates..
   
10. Add the Kari patta and Cilantro.
11. Switch off the stove and cover the mutton curry and keep it for 5 min,
12. Enjoy with Rice or roti/puri.

 

Fish Pulusu

Preparation Time30 min.

Cooking Time: 30 min

Yield: makes 2 lbs of Fish pulusu(soup) 

Serves 5

Ingredients:
Tilapia fish( fresh) 1 lb washed  and cut into 1/2 inch pieces
onion 1 large  cut into small pieces
oil 2 tbsp
Green chillies 2
turmeric 1/4 tsp
ginger garlic paste 1 tsp
tamarind  size of a large lemon ball
Chilli powder 1 tsp
salt to salt
coriander 1 tsp
methi powder 1/2 tsp
garam masala 1/2 tsp
zeera  powder 1/2 tsp
for tempering:
zeera 1 tsp
mustard  seeds 1/2 tsp
Method:
1.wash the fish pieces  and rub them with salt and turmeric and wash them again.Pat them dry and take them in a bowl.
2.rub the fish with salt,chilli powder,coriander powder,ginger garlic paste and mix them all well.
3.heat the oil in a pan add athe zeera and mustard seeds and cook them for a while.
4.Add the onions and saute them till they change color.
5. Add a little ginger garlic paste.Cook it till it gives out a good smell.
6.Add the green chillies and arrange the fish pieces in a pan so that each piece has enough space for itself.,Cook them for a minute.
7. Sqeeze the juce out of tamarind  and mix it into the fish .Add a little more water.it shouls be of soup consistency.
8.Add the salt ,chilli powder,coriander powder methi powder,garam masala and brin git to a boil.
9.Let it cook for 20 min.
10.Switch off the stove and garnish with cilantro and karipatta.
Enjoy with white rice an dal.

 

Chicken Curry(Andhra style)

Chicken Curry/currypot123.blogspot.com

Preparation Time:40 min.

Cooking Time: 30 min

Yield: makes 3lbs of Chicken curry 

Serves 5

Ingredients:
Chicken 2 lbs cut into small pieces
Onion 1 big cut lengthwise
Tomato 1 small
Fresh Methi leaves 1 cup
Turmeric 1/4 tsp
Ginger garlic paste 2 tsp.
Coriander powder 2 tsp
Chilli powder 2 tsp.
Salt according to taste
Garam masala powder 1 tsp
Curd 1/2 cup
Oil 1 tbsp.
Butter 1/2 tbsp
For garnish:
Cilantro sprigs 1 cup chopped
Method

1. Wash the chicken ,Drain out all the water,Marinate the chicken in curd.Mix into it  the ginger garlic paste,coriander powder,Chilli powder,salt,Keep it for 1/2 hr.
2. Now in a pan ,heat the oil and add the onion  and saute it till the onion pieces are translucent,Add the tomato pieces.Cook till the tomato pieces are tender.
3. Let them cool and put in a blender and make it into a fine paste.
4. Melt butter in the same pan and add the Methi leaves and cook for 1 min.Add the chicken pieces and fry them for a minute stirring continuously.
5. Add the Onion Tomato paste and blend it into the chicken.
6. Cook the chicken for 5 min. on a med. flame.Add the garam masala and mix it all well.
7. Add a cup of water and put on a lid and cook for another 20 min or until the chicken is well cooked.Turn off the stove and let it stand for 5 min.
8. Garnish with fresh Cilantro.
9. Enjoy with Roti or fried Rice/Rice.

Variations:
You can add Cashewnut paste for a thicker gravy.
You can subtitute curd with coconut milk,but it should be added at the last.Tastes yum.

 

Sambhar/Lentil Soup

Prepation Time : 20 min

Cooking time :30 min.

Yield: 2 liters,serves 4 to 5 

Ingredients
Tuvar Dal 1 cup
 Radish (white) small 1 no. cut into rounds
onion 1 cut lengthwise
carrot 1 cut into thin rounds
tomato 1 cut into small pieces
potato 1 cut into 1/2 inch piece
okra 6 cut into 2 inch pieces
Tamarind (.size of a  small Lemon )
Salt to taste
Sambhar powder 1 tsp
Oil 1/2 tbsp.
Butter 1/2 tbsp,
Green Chillies 2 no.s
kari patta 10 leaves

For tempering:
Zeera 1 tsp
Mustard seed 1/2 tsp,
Urad Dal 1/2 tsp
Chana Dal 1/2 tsp
Asofoedita a pinch
Red Chillies 2 no's
For garnish:
Coriander 10 sprigs,chopped
Karipatta 1 sprig

Method

1. Wash the Tuvar Dal and add 2 cups of water.Pressure cook for 4 whitsles.Keep it aside.
2. Take another pan.Heat it and add oil.When the oil is heated add aal the tempering items and saute it for a few seconds.Add the green chillies and onions and cook them for 1/2 min.
3. Add all the vegetable pieces and cook them till they are half done.
   

   
4. Squeeze the juice out of the Tamarind
   
    add to the vegetable pieces.
5. To this add the salt ,sambhar powder and bring it to a boil.
6. Mash the dal to a fine paste'
7. Now add the cooked dal and cook for 10 more min or till all the vegetables are cooked throughly.
8. Turn off the stove.
9. Add the butter and garnish with Karipatta.
10. Serve with piping hot rice and Lemon pickle.