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 🙂

Chicken Balls and Rolls


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Ingredients:

  • Chicken – 250 grams
  • Sandwich Bread – 1 pack
  • Ginger Garlic Paste
  • Chopped Onions
  • Salt
  • Chilli Powder
  • Curd
  • Lemon
  • Turmeric
  • Coriander
  • Chat Masala
  • Oil

Procedure:

  • add salt, turmeric, coriander, Chat masala, curd,lemon, ginger garlic paste, chilli powder to chicken for marinating and keep aside for 30 minutes.
  • now, take a pan add 2 spoons oil and add chopped onions and cook until they become golden brown.
  • now, add the marinated chicken pieces to the frying onion and cook on medium flame for 10 minutes. Cut chicken into small size pieces like keema.
  • Now, cut the edges of bread slices and dip them in water and squeeze each slice and then stuff the chicken curry in it and make into rolls or balls, as per your interest.
  • now, deep fry them until they become golden brown color.
  • stick, pumpkin seeds on top of it for taste.
  • yummu chicken balls/rolls 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.