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.

Dosakaya Tamato

Dosakaya Tamato/currypot123.blogspot.com

Preparation  Time:20 min.

Cooking Time: 20 min

Yield: makes 1lb

Dosakaya(Indian yellow Cucumber)1no, Med . size
Tomato ripe 3 no's
onion 1 med.size
ginger garlic paste 1 tsp.
Methi leaves 1 cup
red chillies 2 no's
Green chillies 2 no's
Coriander powder 1/2 tsp
Cilantro leaves 1/2 cup
Kari pata 10 leaves
OIl 1 tbsp.
salt according to taste
Chilli powder 1/2 tsp
For the tempering
Zeera,Urad dal,Mustard seeds,each 1/2 tsp
Aseofodita a pinch
Turmeric 1/4 tsp
Method

1. Wash and peel the cucumber and cut it into 1/2 inch pieces.
2. Do not throw the sqiushy inside with seeds.Add it to the pieces,
3. Cut the onion into small pieces 
4. Take oil in a pan,Let the oil heat  to below it's boiling point and add all the tempering ingredients and Red chilles and saute the till they release the flavor .
5. Add the onion pieces and saute them till they change color
6. Add the methi leaves and blend them in.
7. Add the Cucumber pieces and cook them in the onions for 10 min. on low flame.
8. Add the tomatoes and cook this mixture covered on a low flame.Cook for 5 min .
9. Add the ginger garlic paste,coriander powder,chilli powder and salt and 1/2 cup water and cook for another 5 min.
10. Turn off the stove and garnish with cilantro and karipatta
11. Enjoy with roti or rice.

Variations: You can substitute Cucumber with Soya chunks or boiled eggs.

Kakarakaya Fry(Bitterguard fry)

Preparation Time:20 min.

Cooking Time: 20 min

Yield: makes 1lb

 

Kakarakaya 4  no's med. size, cut into 4 pieces lengthwise.    

                                Then cut into small pieces
onion 1 med.. cut into small pieces
Sesame seeds powdered
coriander powder 1 tsp
zeera 1 tsp.
aseofodita 1/8 tsp
red chillies 2 no.
Green chillies 2 no's
Chilli powder 1 tsp
salt according to taste
Cilantro 10 sprigs  (take only leaves)
karipatta 10 leaves
ginger garlic paste 1 tsp,
Oil 2 tbsp.

Method::

 

 

In a pan take 2 tbsp. oil .Add the zeera ,aseosofodita,red chilles and saute them for a few seconds
Add a pinch of turmeric ,then add the onions and saute them too.Saute the onions till they are translucent
.Add the ginget garlic paste  and fry it till it gives out its flavor.

.Add the Kakarakaya pieces to this  and cook for 10 min on med. heat

.MIx them all together and add all the spices and sesame  powder.

,Cook them all together for 5 min ,on med. heat

Turn off the stove and garnish with  ,Cilantro and Karipatta

Enjoy with hot rice and Sambhar.

 

Beerakaya Kura(Ridge guard Curry)

 

Preparation Time:20 min.

Cooking Time: 20 min

Yield: makes 1lb

 

Beerakaya 3 nos.(med size)
Onion 1 med.
Ginger garlic paste
green and red chillies 2 nos. each
Pepper powder 1/3 tsp
Fenugreek leaves 1 cup
 1 cup water
salt to taste
For the tempering
Zeera 1 tsp
mustard seeds 1/2 tsp.
Urad dal 1/2 tsp
Chana dal 1 tsp
oil 2 tbsp.
For garnish
20 sprigs Cilantro
1 sprig Khari patta
Method of Preparation

1. Peel the Beerakaya ,and cut it into 1/2 inch pieces
2. Cut the onions into small pieces
3. put the pan on the stove ,after it is heated add the oil .Put all the tempering ingreidients and cook them till they release flavor.Add to it ginger garlic paste.
4. add the chillies and then the onions.cook for a min.Add the fenugreek leaves
   
5. add the Beerakaya pieces and cook them till they are a little soft.
6. Put the lid on the pan and cook for 10 min.
7. The  curry will relaese water.Now add all the spices and salt ,mix it well.
8. Cook for 5 more min.
9. Add the water and  mix it well.
10. Switch off the stove and garnish with Cilantro and Khadi Patta
    

Anapakaya Alichentalu(Bottleguard and black-eyed peas)

Preparation Time:20 min.,6 hours soaking time

Cooking Time: 40 min.

Yield: makes 1lb

Ingredients
Anapakaya 1 (med.size and should be tender)
Black-eyed peas 1 cup
Green chilles 2 no's
red chillies 2 no's
Fresh Black pepper powder 1/4 tsp
Salt to taste
Chilli powder 1/4 tsp.
Coriander powder 1/2 tsp.
Onion 1 med.
Sesame seeds 1 tsp.
Oil 2 tbsb.
1/4 tsp turmeric
For the tempering
1 tsp zeera
1/2 tsp mustard seeds
1/2 tsp balck gram
For garnish
Cilantro 10 sprigs
Khari patta 1 sprig
Method of Preparation

1. Wash the Anapakaya and peel the Anapakaya and cut it into 1/2 inch pieces and onion into small pieces.
   
2. Soak the black-eyed peas in water for 6 hrs.Pressure cook it for 4 whistles.Keep it aside.
3. Heat the pan on a stove and add oil and add the turmeric and then add the ingredients for tempering and cook it till it releases the flavor.
4. Add the red chillies,green chillies,onions,curry leaves,and cook it till the onions are transparent.
5. Add the anapakaya pieces and keep the lid on the pan.cook it on a med. flame without water for 10 min.
   
6. Mix it .add salt ,chilli powder,Sesame seeds powder,coriander powder and again mix the curry well,
7. Put the lid on and cook for 5 more min.
   
8. Strain the water from the Blacl-eyed peas and put them in the curry  and mix the curry throughly.
   
9. Cook it oc the stove with the lid on for 5 more min.
10. Swich off the stove and garnish it with cilantro and Khari patta.
11. Enjoy with rice or Chapatti