Hyderabadi Style Prawn Gravy

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


  • 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


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


  • 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


  • 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 🙂

Gongura Chicken ( Roselle Leaves Chicken )



  • 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


  • 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.

Sampenga Puvvulu


This sweet resembles flower sampenga ( champak ) , hence it is named like that. it is popular in Andhra Pradesh.



  • Wheat Flour – 1 cup
  • Maida – 1 cup
  • Sugar – 100 grams
  • Suji – 1 cup
  • Ghee – 1/2 cup
  • Oil


  • Take a bowl and mix wheat flour, maida, sugar, ghee well and make it into dough by adding little water.
  • now, make round balls with the dough, just like you make for chapathi.
  • now roll the balls like chapathi.
  • now, make slits like cuts on the rolled dough.
  • now, hold both the ends of the rolled dough and roll it, just like you unwrap a chocolate. [ reverse process ].
  • now, take a pan and deep fry them, until they become golden brown.
  • keep them aside.
  • now, boil water in another pan and add sugar to make sugar syrup.
  • once sugar syrup is made, dip the roasted sampengalu in it.
  • yummy tasty sampenga puvvu sweet is ready 🙂



Chilli Bajji with stuffed potato



  • Chilli Bajji – 6
  • Besan / Bengal Gram – 100 grams
  • Chilli Powder
  • Potatoes
  • Onions
  • Ajwain
  • Cooking Soda
  • Lemon


  • boil potatoes and peel their skin.
  • add salt, ajwain and chilli powder to boiled potatoes and keep them aside after smashing.
  • make a slit in the middle of chillis and remove all the seeds.
  • now, stuff the potato smash inside the chillis.
  • add salt, little chilli powder, little cooking soda and little water to besan flour and make it to a watery paste.
  • dip these chilli bajjis in the watery besan mix and deep fry in oil.
  • now, squeeze onion pieces into the slits and add little lemon juice.
  • Yummy chilli bajji with potato stuffing is ready 😉


Vegetable Upma



  • Sooji / Ravi / Semolina – 250 grams
  • Tomato – 2
  • Green Chilli – 4
  • Ginger
  • Onion – 1
  • Matar / Green Peas – 10 grams
  • Coriander
  • Tadka ( How to prepare Tadka (పోపు) )
  • Cashew pieces
  • Curry leaves
  • Oil
  • Ghee
  • Salt


  • lightly roast sooji in ghee and keep it aside.
  • chop all vegetables and keep them aside.
  • heat oil in a pan and prepare Tadka ( How to prepare Tadka (పోపు) ) , add curry leaves, ginger , green chillis, cashew pieces to it at this stage.
  • Add all vegetables and cook for 2-3 minutes.
  • Add 2 cups of water and salt to it and put the roasted sooji and mix nicely to avoid forming lumps.
  • cover and cook for few minutes.
  • stop cooking, once water started evaporating, and upma is moist.
  • yummy upma is ready 🙂

Mysore Bonda

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  • Maida – 1 cup
  • Bombay Rava – 1/4 cup
  • Curd – 1 cup
  • Salt
  • Oil
  • Jeera
  • Onions Chopped
  • Green Chilli Chopped
  • Coriander
  • Cooking Soda – little

Procedure :

  • Mix maida, rava, salt, curd and little cooking soda and leave it for some time.
  • meanwhile, mix chopped onions, green chilli, ginger pieces, coriander and mix them with the maida mixture, prepared in step 1.
  • now, make them to small balls and deep fry them.
  • yummy mysore bonda is ready 🙂 this can be had with tomato sauce.