Recipes - Curries

	Vegitarian Curries
Potato Curry	Cauliflower Curry	Tomoto Gojoo
Mirch Ka Salan	Lentil Salad	Palak Paneer
Raw Banana Curry	Aloo Jeera	Yam(Kanda) Curry
Brinjal Masala Curry	Mushroom Chilli Fry	Capsicum Paneer Masala
Potato Korma
	Non Vegitarian Curries
Prawn With Onions	Chicken Korma	Sheer Korma
Chicken Curry	Butter Chicken	Butter Chicken 1
Tandoori Chicken	Chicken Masala	Chicken Tikka
Roast Chicken	Chicken Moglai	Indian Curry-Chicken
Fish Fry	Gongura Chicken	Boneless Chilli Chicken
Ginger Garlic Chicken	Hyderabadi Fish

Vegitarian Curries
Potato Curry
Ingredients : Potatoes - 1/2 kg, onions - 100g, green peas - 100g, mustard seeds - 1 tsp, urud dal - 1 tsp, green chillies - 3 small, curry leaves - 1 twig. Method : Boil the potatoes fully, peel and mash them. Heat some oil and add mustard seeds and urud dal.Add finely cut onions, fresh green peas and fry until the onions turn transparent. Add some fine pieces of green chillies and add the mashed potatoes and fry.Add some curry leaves.
Cauliflower Curry
Ingredients : (serves 6) Cauliflower - 3 cups (in flowerets) Peeled and cubed potatoes - 2 cups Oil - 4 tablespoons Coriander leaves - 1 tablespoon Rasam powder - 2 teaspoon Cummin seeds - 1 teaspoon Salt - 1 teaspoon Sugar - 1 teaspoon Turmeric powder - 1/4 teaspoon Hing powder - 1/4 teaspoon Onion - 2 Green chillies - 2 Capsicum - 1 Ginger - 1 cm p73 Method : Chop all vegetables. Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder. When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden. Add tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Remove and serve piping hot with rotis or rice. (Plain potato curry can also be made the same way).
Tomoto Gojoo
Ingredients : (serves 6) Ripe tomatoes - 6 Onion - 1 Capsicum - 1 Green chilli - 1 Oil or ghee - 4 tablespoons Coriander leaves - 2 tablespoons Curry leaves - 1 tablespoons Ginger - 1 cm Rasam powder - 2 teaspoons Sugar - 1-1/2 teaspoons - 2 tsp Salt - 1 teaspoon Cummin seeds - 1 teaspoon Hing powder - 1/4 teaspoon Method : Chop tomatoes and all the other vegetables. Heat oil or ghee in a pan, add the cummin seeds and the hing powder. When the cummin seeds start spluttering, add the chopped onion, green chilli, ginger, capsicum and curry leaves. Fry till onion turns light gold in colour. Add tomatoes, salt, sugar and quarter cup of water-Cover and cook till the tomatoes are mashed and well cooked, and all water dries off. Add rasam powder and fry well for a couple of minutes. Serve hot, garnished with coriander leaves. This is a good side dish for rice.
Mirch Ka Salan
Ingredients : (Serves 4) 250 gms big long green salad chillies/hot peppers 50 ml cooking oil 30 gms tamarind pulp 100 gms beaten yoghurt 2 tbsp lemon juice Salt to taste For Salan Paste 250 gms roasted onions 35 gms roasted peanuts 35 gms dessicated coconut 20 gms ginger-garlic paste 5 gms sesame seeds A sprig of coriander leaves Method : Deep fry green chillies in hot oil. Remove and keep aside. Grind together dessicated coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to make a fine paste. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring it. Pour 15 ml of water at regular intervals. Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan. Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves. Serve hot with biryani/pulao/pilaf.
Lentil Salad
Ingredients : Split green gram - (without skin) 1/4 cup Gram dhal - 1/4 cup Coconut - 1/2 cup Cucumber - 1 cup Green chillies - 2 Ginger - 1 cm Lime - 1/2 Oil -1 tabs Salt -1/2 tsp Mustard -1/4 tsp Urrad dhal -1/4 tsp Red chillies -1 Hing powder -pinch Method : Clean and soak both the dhals overnight in water. Next morning wash well, and drain off all the liquid. Chop green chillies and ginger. Grate the cucumber and squeeze out the juice. Just before serving, mix the dhals, green chillies, ginger, cucumber, salt and coconut. Heat oil, add mustard, urrad dhal, red chillies and hing. When mustard splutters pour into the salad, squueze lime juice into it and if liked, add chopped coriander leaves to it. This is a traditional salad and is very nutritious.
Palak Paneer
Ingredients: Pureed spinach : 1½ cups Paneer-cubed, lightly fried : 500 gm Oil : 1¼ cup Cumin seeds : 1 tsp Bay leaf : 1 Finely chopped ginger : 1 tsp Finely chopped garlic : 1 tsp Onions-grated : ½ cup Tomatoes-chopped fine : 1 cup Salt : 2 tsp Garam masala : ¼ tsp Powdered red pepper : ½ tsp Powdered coriander seeds : 1 tsp Preparation: Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown. Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. Add spinach and sauté for 2-3 minutes and add paneer. Turn around a few times and serve hot.
Raw Banana Curry
Ingredients: Raw Bananas : 2 Tamarind : gooseberry Size Mustard Seeds : ½ tsp Curry Leaves : 1 spring Salt : to taste Turmeric Powder : ½ tsp Red Chilli powder Powder : ½ tsp Asafoetida : a pinch Green Chillies : 2-3 (slit lengthwise) Preparation: Peel bananas and cut into small cubes. Put them in a bowl of water and reserve. Soak tamrind in water for few minutes and extract juice and make it 1 cup adding water. Heat oil in a pan, add msutard seeds and curry leaves. Fry till mustard splutters. Add banana cubes, turmeric, curry leaves, red chilli powder, green chillies, asafoetida, salt and tamarind extract and mix well. Ensure that the banan cubes ae immersed in tamarind juice. Cover and cook on low heat till banana pieces are cooked well. Stir at regular intervals to avoid banana pieces sticking to the bottom. Serve this curry with steaming rice.
Aloo Jeera
Ingredients: Potatoes : 3 medium Oil : 2 tbs Jeera(Cumin) Powder : ½ tsp Jeera(Cumin) Seeds : ¼ tsp Chilli Powder : as desired Salt : as desired Preparation: Peel, Wash and boil potatoes with a little salt, till just soft. Cut them into 2' cubes Heat oil in a pan, add jeera seeds and fry for a minute. Add potatoes and fry till a bit crispy. Add Salt, jeera powder and chilli powder and fry for a couple of minutes. Can be served with hot plain rice.
Yam(Kanda) Curry
Ingredients: Yam (Kanda) : ¼ kg Tamarind Pulp : 2-3 tsp Turmeric : ¼ tsp Jaggery : very samll piece (optional) Oil : 1 tbsp Salt : to taste split Black Gram : 1 tsp Mustard Seeds : ¾ tsp Dry Red Chillies : 2 (broken) Curry Leaves : 2 twigs Salt : enough to rub yam Preparation: Peel, wash and rub yam with powdered salt. Chop it into pieces, put it in a vessel, add turmeric, ½ cup water and pressure cook till it becomes tender. Remove from fire. Reserve the cooked yam aside. Heat oil in a pan. Add black gram, mustard, red chillies and curry leaves. when mustard splutters, add tamarind pulp and jaggery. Fry for a minute and put in cooked yam pieces and add salt. Mash the pieces gently with a ladle. Cook on a medium fire till the water evaporates. Serve this curry with rice!
Brinjal Masala Curry
Ingredients: Purple Colored Brinjals : ½ kg (small or medium size) Onions : 2 (big cut into 8 pieces each) Tomatoes : 5 (medium sized) Garlic : 10-12 flakes Black Pepper Corns : 4-5 Red Chillies : 2-3 Fenugreek : ¼ tsp Turmeric Powder : a pinch Ghee : 1 tbsp Curry Leaves : 5-6 Vinegar : 1 tbsp Oil : for frying Preparation: Cut Brinjals into halves from the middle. Fry cut brinjals in oil. Don’t fry them for long. Take them from hot oil and keep aside. Fry Onions, Garlic, Cumin Seeds, Fenugreek, Curry Leaves, Salt to taste, Black Pepper, Red Chillies, Haldi in a separate pan after adding 1 tbsp. Ghee.Fry all the spices for 2-3 minutes and add in fried brinjals and chopped tomatoes. Add a little water to make gravy. Let it simmer for 10-15 minutes. Add Vinegar to it and keep it for a while before serving.
Mushroom Chilli Fry
Ingredients: Cinnamon : ½” piece Cloves : 2 Ani seeds (saunf) : ¼ tsp Cardamom : 1 Onions : 3 Tomatoes : 3 Ginger Garlic Paste : 1 tsp Red Chilli Powder : 2 tsp Turmeric Powder : ¼ tsp Salt : to taste Coriander & Curry Leaves : for garnishing Ghee : ½ cup Preparation: Put mushrooms in boiling water and take out immediately. Cut mushrooms into even sized pieces. Chop onions and tomatoes finely. Heat 3 tbsp of oil in a kadai and fry cinnamon, cardamom, aniseeds and cloves. Add chopped onion and fry until they turn transparent. Add chopped tomatoes and fry well until the oil leaves the edges. Now add salt, turmeric powder, chilli powder and pepper powder and fry for few minutes. Finally add cut mushrooms and mix it well as all the cubes are coated well with curry. Cook for 3 minutes. Add chopped coriander and curry leaves and remove from fire. and serve with roti or rice!
Capsicum Paneer Masala
Ingredients: Capsicums : 3(medium sized) Paneer : 200 gm Tomatoes : 3 large Onions : 2 (chopped) Giner : small piece Garlic : 8 flakes Omum (Vamu) : little Garam Masala : little Coriander Leaves : for garnishing Preparation: Cut capsicums into 1 inch pieces. Cut onions, ginger, garlic into small pieces. Cube paneer. Heat oil in a kadai,then put vamu in that, when it fries add ginger&garlic pieces and fry well. Add onions and fry for 2 min. Add capsicum to it and fry for some time. When it is fried, add finely cut tomatos and fry till oil leaves the sides. Sprikle enough salt, chilli powder, dhania powder, little garam masala powder and mix well. Add paneer cubes to it. mix well and cook for 2 more min. Garnish with coriander leaves. Note: Add boiled and fried boiled eggs if you like.
Potato Korma
Ingredients: Potatoes : 1 kg Oil : 3 tbsp Curry Leaves : 1 spring Green Chillies : 2 (finely chopped) Ginger Garlic Paste : 1 tsp Cumin Seeds : ½ tsp Onions : 2 (finely chopped) Cinnamon : 1” piece Cloves : 2-3 Aniseeds (Saunf) : ½ tsp Grated Coconut : 2 tbsp Red Chilli Powder : 1 tsp Curds : 1 cup Salt : to taste Coriander Leaves : 1 tbsp (chopped) Preparation: Cook potatoes in salted water in which a little turmeric is added, till they become soft. Run them under cold water and peel off the jackets.Crumble the peeled potatoes and set aside. Grind coconut along with cloves, cinnamon, aniseeds and ginger garlic paste. Heat oil in a pan and add cumin seeds. When the seeds begin to splutter, add curry leaves, green chillies, onion and sate till onions become transparent. Now add ground paste and fry till oil leaves from the mixture. Add salt, chilli powder and fry for a while. Finally add crumbles potato, mix well and cook for few minutes. Beat curds slightly and pour in the potato mixture. Mix well again and remove from fire. Garnish with coriander leaves and serve with rice or rotis.

Non-Veg Curries
Chicken Curry
Ingredients : Chicken drumsticks or legs 10 Cumin Powder 3 tsp Red Chilli powder - 1/2 tsp or to taste Tumeric powder - 3/4 tsp Cardamom - 3-4 whole pieces Cinnamon - 2-3 small pieces Onions - 2 cooking onions Garlic - 3-4 cloves Ginger - 50g whole ginger (a fingers length) Tomato - 1 Salt to taste Preparing the Chicken Remove skin from chicken. Wash it thoroughly four to five times. Peel the skin off the onions and finely chop them. Shred garlic into very fine pieces and mash or cut the ginger. Grind the whole cinnamon and cadamom (with shells) together to a coarse powder. Cooking Heat enough oil to just cover the base of a dry, medium to large saucepan. Add garlic and onions. Fry until they are brown. Remove the saucepan from heat and leave to stand. Place all spices (tumeric, cumin powder and chilli powder) into a small bowl. Add about half a cup of water and mix. Pour the spice mixture onto the onions. Fry on a medium heat until most of the water evaporates but ensure that the spice mixture does not burn. Add the chicken and stir until all the chicken is coated. Reduce to low heat. Add salt, tomato and ginger and cook for 10 - 15 minutes. Add enough water to just cover chicken. Place a lid on the saucepan and bring to boil. Reduce to medium heat and simmer for 30 minutes or until the chicken is tender. Add the cadamom / cinnamon powder 10 minutes before the chicken is served. Mrs Pal's chicken curry is ready to be served straight away but tastes even better the next day! Fast Track Curry (for people in a hurry!) Follow the recipe as above but add chicken first to the onions, then the spices directly onto the chicken, followed by tomato, ginger and salt . Stir vigorously for 5 minutes on a high heat and add enough water to cover the chicken. The curry is ready in 30 minutes. Tips It is easier to remove the skin from chicken thighs than drumsticks. You could try using a clean tea towel or cloth to help hold the skin when pulling.
Prawn with Onions
Ingredients : Whole prawns (shell on) Onions - 2 1/2 lb large cooking onions Kalwanji (onion seeds) 1 pinch Tumeric 1/2 tsp Salt 1/2 tsp (or to taste) Green chilli 1 Oil - 3 tbsp Method : Remove shells from prawns. Coat them lightly with tumeric and salt. Chop onions. Slit open chilli. Heat oil into a large frying pan. Add kalwanji which should fry instantly. Take the pan off the heat and add the prawns. Fry the prawns until lightly browned. Add onions and green chilli. Cook on low heat with lid on pan until onions become soft and brown. The art is to be patient and let it all cook very slowly.
Chicken Korma
Ingredients : (Serves 8) 2 kg of chicken pieces 500 gms sour yoghurt 100 gms dessicated coconut 1 kg onion 2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera) 1/2 tsp pepper powder 100 gms ginger-garlic paste 50 gms green chillies 1tsp turmeric powder 2 tsp coriander powder 300 gms cooking oil 1 cup water A sprig each of coriander and spear mint Salt to taste Method : Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste. Put the marinated chicken pieces when the onion is fried. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes. Then add dessicated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow it to cook for 15 minutes. Serve hot with rice.
Sheer Korma
Ingredients : (Serves 4-6) 100 gms thin Vermicelli 1500 ml milk 250 gms sugar 50 gms cashewnuts chopped 50 gms almonds (soaked and chopped) 50 gms dates chopped 6 cardamom powdered 4 tsp ghee/clarified butter 250 ml water Method : Fry the nuts in 2 tsp of clarified butter. Make a sugar syrup (one string consistency). Fry the vermicelli in the remaining clarified butter until golden brown. Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts. Serve hot or refrigerated.
Butter Chicken
Ingredients : Chicken - 300 grams, cleaned and cut into small pieces Cinnamon- 2" pcs Salt - to taste Cashew & almond paste - a handful ground smoothly Ginger & garlic paste - 2 tspns Turmeric powder- 1/4 tsp Chilly powder - 2 tsp Coriander powder- 1 tspn Onion - one chopped Orange colour - 1 1/2 tsp Butter - 3 tspn Oil - 2 tspn Tomato puree - 2 tomatoes blended smoothly Method : Fry onions in oil till transparent. Add cinnamon and let it fry. Then add ginger & garlic paste along with a little water. Stir continuously. Add turmeric, chilly, coriander powder with salt and mix well. Pour in tomato puree, cashew & almond paste - mix well with water. When it starts to boil add the chicken which should be mixed with a little colour. Then add sufficient water for the chicken to boil. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.
Butter Chicken 1
Ingredients : 1 3/4 pounds skinless, boneless chicken breast halves - cubed 1 tablespoon lemon juice 1 tablespoon chili powder salt to taste 1 cup yogurt salt to taste 2 tablespoons garlic paste 1/2 tablespoon garam masala 2 tablespoons melted butter 1 tablespoon chili powder 2 tablespoons lemon juice 2 tablespoons olive oil 2 tablespoons ginger garlic paste 1 tablespoon garam masala 1 tablespoon ginger paste 1 tablespoon chopped garlic 1 tablespoon butter 1 tablespoon chopped green chile pepper 2 cups tomato puree 1 tablespoon chili powder salt to taste 1 cup water 1 tablespoon honey 1/2 teaspoon dried fenugreek leaves 1 cup fresh heavy cream Method : 1.To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour. 2.Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours. 3.Preheat oven to 400 degrees F (200 degrees C). 4. Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through. 5.To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. 6.Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.
Tandoori Chicken
Ingredients : 12 Chicken drumsticks and/or breast pieces (skin removed) 1 cup plain yoghurt or 2 cups Buttermilk 1 1/2 tbsp. red chilli powder 1 tbsp. ginger powder 2 tbsp. coriander powder 1 tbsp. garlic powder 1 tbsp. cumin powder 1/2 tbsp. garam masala Meat tenderiser (optional) 2 tbsp. salt (use less if tenderiser contains salt) Method : 1. Prick the chicken pieces with a fork all over. 2. Apply the tenderiser to the chicken pieces and let it stand for an hour or so. 3. The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces. 4. Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl. 5. Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture. 6. Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture. 7. Cover the bowl with a lid and let it stand for 6 hours. 8. If you plan to marinade for 12-15 hours, put it in the refrigerator. 9. The more time it is marinated, the better it will absorb the spices and the tastier it will be. 10.When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and 11.you are ready to grill the chicken on the barbecue in the normal fashion. 12.Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done. 13.Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken. 14.Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.
Chicken Masala
Ingredients : 1 kg chicken 4 tbsp. curd (plain yoghurt) 1 tsp. turmeric powder 1 cup onion, finely chopped 1 tsp. ginger powder 1 tsp. garlic powder 2 tsps chilli powder 2 tsps coriander powder 1/4 cup oil Salt to taste Method : 1. Cut chicken into pieces and marinate with curd and salt and keep aside for an hour. 2. Heat oil and fry turmeric. 3. Add onion and fry till light brown. 4. Then add ginger and garlic mixed in a tbsp. of water and stir well. 5. Then add chilli and coriander mixed in 4 tbsps water. Stir well until the oil comes out clear. 6. Now add the chicken and sufficient water to make good sauce. 7. Cover and let cook on gentle heat till chicken is done.
Chicken Tikka
Ingredients : 3 lbs. Chicken 1 cup Yoghurt 1 tbs. Pressed Garlic & Ginger 1 tbs. Lemon Juice 2 tbs. Red Chilli Powder 2 tbs. Olive Oil Salt & Pepper to taste Method : 1. Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife. 2. Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl. 3. Place chicken into marinade for 2 hours. 4. Thread chicken pieces onto skewers. 5. Brush with olive oil and place on BBQ for 6 minutes or more on each side.
Roast Chicken
Ingredients : 2 Small ready-roasted chickens 3 tbsp. Vegetable oil or ghee 3 chopped garlic cloves 1 cup chicken stock 4 tbsp. Balti masala paste 1 tbsp. Finely chopped coriander leaves Method : 1. Skin and bone the chicken, cutting the meat into chunks. 2. Add the oil or ghee to your karahi, heat, and quickly stir-fry the garlic before it browns, add the chopped onions and fry until translucent. 3. Add the chicken, then the masala paste. 4. Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts). 5. Add coriander leaves and serve in Balti bowls.
Chicken Moglai
Ingredients : 1 Large chicken, skinned, meat removed and cut into chunks 12 oz clarified butter, ghee, or unsalted butter 2 Onions, grated (medium size) 2 tsp. Salt 1 1/2 Inch piece ginger, peeled and grated 9 Garlic cloves, crushed 6 Green cardamoms, broken slightly open 2 1 1/2-inch cinnamon sticks 4 Eggs, lightly beaten 4 tbsp. Sugar 6 tbsp. Ground almonds 27 fl Cream Flaked almonds to garnish Method : 1. Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent. 2. Add the ginger, garlic, cardamoms, and cinnamon sticks. 3. Stir-fry until the onions are golden brown. 4. Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes. 5. In a small bowl, mix together the eggs, sugar, ground almonds and cream. 6. Lower the heat to "very low" and pour the egg and cream mixture into the wok. 7. Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle. 8. Serve garnished with flaked almonds.
Indian Curry-Chicken
Ingredients : 3 tablespoons tomato sauce 3 tablespoons plain yogurt 1 cup water 1 inch cube of ginger 2 tablespoons water 4 cloves garlic 1 cut-up, skinned chicken 2 bay leaves 3 tablespoons oil 1 cinnamon stick 5 cardamom pods (green if you can find them) 5 whole cloves 1 teaspoon hot pepper flakes 1 teaspoon turmeric 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoons lemon juice Method : 1. Mix the tomato sauce, yogurt and water and set aside. 2. Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat. 3. Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds. 4. Add the garlic and ginger paste and the turmeric. 5. Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir. 6. Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.
Fish Fry
Ingredients: For masala : Salt : 1 tsp Chilli powder : ½ tsp Turmeric powder : ¼ tsp Rice flour : 1 tsp Corn flour : 1 tsp Ginger garlic paste : 1 tsp Cumin powder : ¼ tsp Lemon juice : 1 tsp For main preparation : Refined oil : 1 tbsp Curry leaves : to taste Green chillies : 1 tsp Chopped oions : 2 tsp Coriander powder : ¼ tsp Red chilli powder : ¼ tsp Lime juice : ¼ tsp Lime juice : ½ tsp Preparation: For the masala, mix salt, red chilli powder, turmeric powder, rice flour, corn flour, ginger garlic paste, cumin powder and lemon juice together. For the main preparation, clean the fish and slice it into 3 pieces. Marinate the fish with the masala and leave for about 45 minutes. Now deep fry the fish for about a minute and keep it aside. Heat oil in pan. Add curry leaves, green chillies and chopped onions. Sauté till the onions become translucent. Then add coriander powder, red chilli powder, turmeric powder lime juice and the prepared fish. Toss the fish for sometime. Chapla Vepudu is ready to eat. Serve hot.
Gongura Chicken
Ingredients: Lamb meat : 250 gm Turmeric powder : a pinch Salt : to taste Ginger garlic paste : to taste Refined oil : 2 tbsp Cloves : 6 Cardamoms : 3 Cinnamon : 1 stick Cumin seeds : half tsp chopped onions : 3 tbsp Ginger garlic paste : 1 tsp Gongura leaves : 100 gm Red chilli powder : 1 tbsp Coriander powder : 1 tsp Turmeric powder : half tsp Curry leaves : 10 Slit green chillies : 6 Chopped coriander leaves : to taste Water : t50 ml Salt : to taste Preparation: Boil the meat in water with turmeric powder, salt and ginger garlic paste and keep aside. Now heat oil in pan. Add cloves, cardamoms, cumin seeds and chopped onions. Sauté the onions till they turn translucent. Then add ginger garlic paste, gongura leaves, red chilli powder, coriander powder, turmeric powder, curry leaves, slit green chillies, chopped coriander leaves, boiled meat, water and salt. Mix well and cook for 5 minutes. Gongura Mansam is ready to eat. Garnish it with fried red chillies, curry leaves and clarified butter. Serve hot with rice.
Boneless Chilli Chicken
Ingredients: Boneless chicken-diced : 350 gm Egg-slightly beaten : 1 Cornflour : ½ cup Garlic paste : ½ tsp Ginger paste : ½ tsp Oil : for deep frying Onions-chopped coarsely : 2 cups Green chillies-thickly sliced : 2 tbsp Soya sauce : 1 tbsp Vinegar : 2 tbsp Greens : for garnishing Preparation: Mix together the chicken, egg, cornflour, garlic and ginger paste, and enough water so that the chicken pieces are 'coated' with the batter. Leave thus about half an hour. Heat the oil and deep fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through. Drain on absorbent paper till required. Heat 2 tbsp oil in a wok, and stir fry the onions in it over high heat till they look 'wet'. Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the chicken. Mix well, and serve garnished with some greens.
Ginger Garlic Chicken
Ingredients: Chicken : 1 (cut up into small pieces, about 16) Cornflour : 2 tbsp Oil : ¼ cup Large onion : 1 sliced finely Grated ginger : 2 tbsp Garlic-finely chopped : 10 cloves Sauce ingredients to be mixed together : Soya sauce : 2 tsps Water : ½ cup vinegar : 1 tbsp Tomato puree : ¼ cup Salt : to taste Powdered black pepper : ¼ tsp Corn flour : 1 tsp Preparation: Wash chicken pieces and wipe dry. Put these and cornflour into a paper or plastic bag and shake well to coat chicken well. Remove and dust off the excess flour and keep aside. Heat oil in a kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through. Drain well and keep aside. In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent. Add chicken, turn around a few times and then add the mixed sauce ingredients. Stir fry till the sauce thickens a bit and serve hot.
Hyderabadi Fish
Ingredients: Pomfret : 1 (large, cleaned) Oil : as required Coriander Leaves : 2 bunches Green Chillis : 6 Red Chilli Powder : 1 tbsp Turmeric Powder : ½ tsp Vinegar : 2 tbsp Cpriander Powder : 1 tsp Cumin Powder : 1 tsp Salt : 1 tbsp For Filling: : 1 tsp Tamarind Extract : ½ cup Cumin Seeds : 2 tbsp Salt : ½ tsp Green Chillies : 6 Garlic : 6 flakes Preparation: For masala paste, grind together coriander leaves, 6 green chillies, 1 tbsp salt, chilli powder, turmeric powder, vinegar, coriander powder and cumin powder to make a smooth paste. For filling paste, grind together all the filling ingredients to a coarse paste. Slit pomfret leaving both ends. Stuff the slit pomfret with the filling paste. Aplly masala over the fish. Heat oil in a deep frying pan and shallow fry the pomfret till it turns golden brown on both sides. Garnish lemon rind and serve hot with steaming rice!