Hyderabadi Style Prawn Gravy


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Ingredients:

  • Prawns – 250 grams
  • Onion – 1
  • Tomato – 1
  • Ginger Garlic Paste
  • Turmeric
  • Salt
  • Chilli Powder
  • Curd
  • Oil
  • Coriander Leaves and Powder

Procedure:

  • Wash and clean prawns well.
  • marinate prawns with salt, turmeric, ginger garlic paste, chilli powder, curd for 30 minutes.
  • Chop Onions and Tomatoes finely and make it to a puree using mixer grinder.
  • take a kadai and add oil and let it become hot. saute the marinated prawns in it. keep it aside.
  • take another kadai and add oil, chopped onions, green chilli and let them fry until the onions become golden brown.
  • mix the puree prepared above to the frying onions and add salt, turmeric, chilli powder, coriander powder and cook on low flame for 10 minutes.
  • now, add the prawns to it and add 1/2 glass water also. allow it to cook for 5 minutes.
  • don’t overcook the prawns.
  • yummy hyderabadi prawns gravy curry is ready 😉

Hyderabadi Mirchi Ka Salan


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Mirchi ka salan is a spicy hyderabadi dish and goes well with biryanis, parathas, roti as well.

Ingredients:

  • Green Chillis – Big and small
  • Red Chilli Powder – 1 spoon
  • Turmeric – 1/2 spoon
  • Salt – to taste
  • Oil
  • Ground nuts
  • Grated Coconut
  • Priya Garam Masala
  • Onion – 1
  • Tadka ( How to prepare Tadka (పోపు) )
  • Coriander Leaves
  • Curry Leaves
  • Cashew
  • Til seeds
  • Curd

Procedure:

  • take a pan and slightly roast ground nuts, coconut pieces, cashew, til seeds, little water and then make it to paste using mixer grinder.
  • take another pan and prepare tadka ( How to prepare Tadka (పోపు) ).
  • now, add chopped onions, small green chillis,little oil to tadka and cook until the onions become golden brown.
  • mix the paste prepared in step 1 and contents of step 2 and let them blend nicely and cook on low flame for 15 minutes.
  • now, remove the seeds from big green chillis and deep fry them.
  • now, mix all the contents prepared above to the fried green chillis and add red chilli powder, salt, turmeric to the mixture.
  • add 1/2 cup curd,coriander leaves and little water ( as per gravy thickness ) and allow them to cook in covered kadai for 2minutes on low flame.
  • yummy and spicy hyderabadi mirchi ka salan is ready 🙂

Multi Grain Jaggery Dosa


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Ingredients:

  • Wheat Flour – 1 cup
  • Ragi (Finger Millets) Flour – 1/2 cup
  • Rice Flour – 1/2 cup
  • grated Jaggery – 1/4 cup
  • Elaichi Powder
  • Milk – 1 cup
  • Ghee

Procedure:

  • mix wheat flour, ragi flour, rice flour, jaggery,elaichi powder, milk, pinch of salt and add water as required, and prepare like dosa batter.
  • now, take a tawa and apply ghee on top and then pour the batter like dosa.
  • I used a set dosa pan, you can use normal pan also.
  • yummy and healthy multi grain dosa is ready 🙂
  • it’s a very healthy snack for kids.

Crispy Rice Balls – Palakayalu


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Ingredients:

  • Rice Flour – 2 cups
  • Maida – 1 cup
  • Powdered Sugar – 1/2 cup
  • Elaichi
  • Cashew pieces
  • Ghee
  • Til Seeds – 1 spoon
  • Oil

Procedure:

  • mix rice flour, maida, powdered sugar, elaichi powder, cashew crunches in a bowl.
  • now, heat ghee in a deep bottomed pan and pour in the above mixture.
  • mix well like chapati/poori dough.
  • now, make small balls of the size of grapes and deep fry in oil.
  • crunchy rice balls recipe is ready 🙂

 

 

Gongura Chicken ( Roselle Leaves Chicken )


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Ingredients:

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

Procedure:

  • Remove Gongura leaves from the stem and wash them properly and then chop them nicely.
  • Boil the leaves and make it to puree using mixer grinder.
  • 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, add the marinated chicken to it and close it with lid, and cook on medium flame for 10 minutes.
  • mix often.
  • now, add the gongura puree to it and mix nicely and cook on medium flame for 5 minutes.
  • yummy gongura/roselle leaves chicken curry is ready 🙂
  • the roselle leaves add a unique tangy flavor to chicken, which makes it very delicious.

Palak Poori


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Ingredients:

  • Wheat Flour – 2 cups
  • Palak – 1 bunch
  • Salt
  • Ajwain
  • Oil

Procedure:

  • Boil chopped spinach leaves and green chillis and prepare like puree using mixer grinder.
  • mix the puree to the wheat flour, without adding additional water.
  • add salt and ajwain also.
  • now, make the dough into small balls and roll like puri.
  • deep fry in oil.
  • yummy palak puri is ready 😉
  • this can be had with aloo curry.

Lauki ka Kofta


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Ingredients:

  • Lauki ( Bottle Guard ) – 1/2
  • Corn Flour – 1 spoon
  • Besan – 2 spoons
  • Maida – 2spoons
  • Salt
  • Ginger Garlic Paste
  • Green Chillis – 2
  • Chilli Powder – 1 small spoon
  • Onion – 1
  • Tomato – 1
  • Turmeric
  • Oil

Procedure :

  • Peel off bottle guard and grate nicely. remove the seeds completely.
  • add salt, ginger garlic paste, besan, corn flour, maida to the grated bottle guard.
  • mix nicely and prepare round balls.
  • squeeze out all the water while making balls. this is important.
  • prepare tomato puree in a mixer grinder.
  • take a pan and add oil, green chilli,chopped onions, and cook until they become golden brown.
  • add tomato puree, chilli powder and turmeric to the above mixture and cook until the raw flavor of tomatoes goes off.
  • now, add a glassful water and put the lauki balls in it.
  • allow it to cook for 5 minutes.
  • yummy lauki kofta curry is ready 🙂