Coriander Chicken


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Ingredients:

  • Chicken – 500 grams
  • Coriander Leaves – 1 bunch
  • Ginger Garlic Paste
  • Salt
  • Turmeric
  • Coriander Powder
  • Garam Masala/ Chicken Masala
  • Priya Chilli Powder
  • Oil
  • Onions -2 big
  • Green Chillis – 4
  • Cloves – 2
  • Curd
  • Lemon

Procedure:

  • Remove Coriander leaves from the stem and wash them properly and then chop them nicely.
  • add salt, turmeric, coriander, garam masala, curd,lemon, ginger garlic paste, chilli powder to chicken for marinating and keep aside for 30 minutes.
  • take a deep bottomed pan, add oil,cloves, elaichi, chopped onions to it and cook until they become golden brown.
  • now take the chopped coriander leaves and green chillis and make them into paste using mixer grinder.
  • now, add the paste to the marinated chicken and close it with lid, and cook on medium flame for 10 minutes.
  • mix often.
  • yummy coriander leaves chicken curry is ready 🙂

 

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PANEER BUTTER MASALA


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Ingredients:

  • 250 gms Paneer
  • 200 gms cream
  • 200 gms pury of tomato
  • 2tsp butter
  • 2tsp fenugreek leaves (kasuri methi)
  • 1/2 tsp Red chilli powder
  • 1/2 tsp garam masala
  • 2 or 3 green chillies
  • Salt as per taste

Procedure:

  • Melt the butter in Pan, Add green chillies, tomato pury, kasuri methi,salt, red chilli powder .Put it on lowflame for 5 minutes
  • Add the Cream and Garam masala and cook for 3 minutes.
  • Add the Paneer pieces and cook for a minute and serve hot.

 

Thotakura Pakodi (Amaranthus Pakodi)


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Ingredients:

  • Besan – 200gm
  • Thotakura (Amaranthus) – 1/2 cup
  • Green Chilli – 4
  • Onion – 1
  • Ginger – 1 Piece
  • Ajwain – 1/2 Spoon
  • Jeera – 1/2 Spoon
  • Salt
  • Oil

Procedure:

  • Take a bowl and mix the besan and chopped amaranthus, salt.
  • Grind the green chillies, ajwain, ginger and zeera.
  • Mix the chopped onions, green chillies, ajwain, ginger and zeera to the besan dough.
  • Take a pan and heat the oil, then put the besan dough in the oil as pakodas, yummy and healthy amaranthus thotakura) pakodi is ready.

Ivy Gourd Gravy/Tindora Ka Salan/Dondakaya Gravy/Kovaikai Kuzhambu


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This recipe is known with multiple names, like Ivy Gourd Gravy/Tindora Ka Salan/Dondakaya Gravy/Kovaikai Kuzhambu.

Ingredients :

  • Dondakaya/Tindora– 250 grams
  • Ginger – small piece
  • Garlic – few
  • Onion – 2 or 3
  • Tomato – 2 or 3
  • Salt – as required
  • Turmeric Powder- as required
  • Chilli Powder- as required
  • Tadka
  • Ground Nuts – 50 grams

 

Procedure :

  • Dry roast ground nuts in a pan and make it to powder using mixer grinder.
  • Cut ginger, garlic,onions and tomato into small pieces and put in a mixer grinder and make it to a paste.
  • add ground powder, Salt, Turmeric Powder, Chilli Powder to the above paste.
  • now, make cuts to the dondakaya and insert this paste inside those cuts.
  • Now, add oil to pan and prepare tadka.
  • now, add stuffed dondakaya to the oil and let them cook in sim for 5-10 minutes.
  • Then add water for gravy let it cook for 5 minutes.
  • Yummy dondakaya gravy  curry is  ready 🙂

 

How to prepare Tadka (పోపు)


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Various spices are fried in oil and mixed with recipes, to give a traditional authentic Indian flavor.

The kind of spices added changes with the recipe, but the process is same.

It is known as popu in Andhra Pradesh, India.

Procedure:

  • take oil in a pan and add mustard seeds, cumin seeds, cardamom,cinnamon,cloves, yellow lentils, green gram, red chilli.
  • allow them to pop and turn a bit brownish/roast.
  • be careful, not to burn them.
  • The entire tadka making process completes in less than a minute.
  • if you’re making biryani, you can add bay leaf(biryani leaf ), mace, fennel seeds etc, in addition.

Spices names in English and their Telugu Words :

English Telugu
Cinnamon Dhalchina chekka
Cloves Lavangam
Cardamom Elakayi
Mace Japathri, Jajikaya Pathri
Fennel seeds Sompu
Star anise Anasa puvvu
Bayleaf Biryani Aaku
Nutmeg Jajikaya
Dried Kapok buds Marathi Mogga