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Tuesday, April 11, 2006

Egg Pepper

Ingredients:
  1. Eggs- 5

  2. Onion- 1

  3. Chilly Powder- Half spoon

  4. Pepper Powder- Half spoon

  5. Curry leaves- 5

  6. Salt (Taste enough)

  7. Oil

Procedure:
  1. Boil eggs with salt.

  2. Peal the cover of eggs and cut into half or just put small small cut to the eggs.

  3. Pour oil in a kadai and put finely chopped onion, curry leaves and fry.

  4. Add egg pieces also and fry.

  5. Add chilly powder, pepper powder, chopped coriander leaves and little salt.

  6. Fry it for 5 minutes.

Tips:
  1. To give more taste, add ghee instead of oil.

  2. Add lemon juice or vinegar while boiling eggs so that yolk will not come out.

Egg Fry

Ingredients:
  1. Eggs- 5

  2. Onion- 1

  3. Tomato- Half

  4. Dry coconut- 1 small piece

  5. Coriander powder- ΒΌ spoon

  6. Chilly Powder- Half spoon

  7. Pepper Powder- Half spoon

  8. Garlic- 3 flakes

  9. Curry leaves- 5

  10. Coriander leaves (chopped)- little

  11. Salt (Taste enough)

  12. Oil

Procedure:
  1. Boil eggs with salt.

  2. Peal the cover of eggs and cut into half.

  3. Pour oil in a kadai and put finely chopped onion, curry leaves and fry.

  4. Add tomato and fry.

  5. Add egg pieces also and fry.

  6. Meanwhile, Grind coconut, coriander powder, chilly powder, pepper powder, garlic and little salt.

  7. Add this mixture, chopped coriander leaves to eggs, and fry it for 7 minutes. Egg fry is ready.

Tips:
  1. To give more taste, add ghee instead of oil.

  2. Add lemon juice or vinegar while boiling eggs so that yolk will not come out.

Mutton Roast

Ingredients:
  1. Mutton- 500gms (cleaned)

  2. Ginger- 2 inch

  3. Garlic- 1 full (medium size)

  4. Onion- 2 (medium size)

  5. Chilly Powder- 1 Spoon

  6. Pepper Powder- 2 Spoons

  7. Coriander Leaves- 1/2 cup

  8. Curry Leaves- 10

  9. Turmeric- 1/2 Spoon

  10. Lemon- Half piece

  11. Jeera- little

  12. Salt (Taste enough)

  13. Oil

Procedure:
  1. Cut Mutton into medium size pieces (it should not be very big pieces).

  2. Wash it neatly.

  3. Add Salt, Turmeric, Jeera and water to the mutton pieces, mix it and keep it in pressure cooker. Let 4 or 5 vizzles come (if mutton is very hard kepp it for some more time. Mutton should be cooked smoothly)

  4. Take thick bottom kadai and pour 2 spoons of oil and heat.

  5. Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.

  6. Add ginger and garlic paste and fry.

  7. Add mutton pieces, chilly powder and fry. (If water is remained while boiling mutton add that water also and fry until water evaporates).

  8. Grind pepper and three flakes of garlic, add to mutton and roast it until how much hard the mutton pieces you like.

  9. At the end, add coriander leaves, lemon juice and fry it for 3 minutes.

  10. Now mutton roast is ready.

Tip: We should not roast mutton more. If it is too hard it is difficult to eat.

Mutton Fry

Ingredients:
  1. Mutton- 500gms (cleaned)

  2. Dry/Fresh Coconut- 1 small piece (optionally)

  3. Ginger- 2 inch

  4. Garlic- 1 full (medium size)

  5. Onion- 2 (medium size)

  6. Tomato- 1

  7. Dhaniya (Coriander) Powder- 1/4 Spoon

  8. Chilly Powder- 1 Spoon

  9. Pepper Powder- 1 Spoon

  10. Coriander Leaves- 1/2 cup (chopped)

  11. Curry Leaves- 10

  12. Turmeric- 1/2 Spoon

  13. Lemon- Half piece

  14. Jeera- little

  15. Salt (Taste enough)

  16. Oil

Procedure:
  1. Cut Mutton into medium size pieces (it should not be very big pieces).

  2. Wash it neatly.

  3. Add Salt, Turmeric, Jeera and water to the mutton pieces, mix it and keep it in pressure cooker. Let 4 or 5 vizzles come (if mutton is very hard kepp it for some more time. Mutton should be cooked smoothly)

  4. Take thick bottom kadai and pour 2 spoons of oil and heat.

  5. Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.

  6. Add small pieces of tomato and fry until tomato is mashed.

  7. Add ginger and garlic paste and fry. (If you like or want gravy, add grinded coconut also).

  8. Add mutton pieces, coriander powder, chilly powder and fry for 15 minutes (if water is remained while boiling mutton add that water also and fry until water evaporates).

  9. At the end, add coriander leaves, lemon juice and pepper and fry it for 5 minutes.

  10. Now mutton fry is ready.

Mutton Pulusu (Gravy)

Ingredients:
  1. Mutton- 500gms (cleaned)

  2. Dry/Fresh Coconut- 30gms

  3. Cloves (Lavanga)- 3

  4. Patta- little

  5. Ginger- 2 inch

  6. Garlic- 1 full (medium size)

  7. Onion- 2 (medium size)

  8. Tomato- 3

  9. Dhaniya (Coriander) Powder- 1 Spoon

  10. Chilly Powder- 1 Spoon

  11. Pepper Powder- 1 Spoon

  12. Coriander Leaves- 1/2 cup

  13. Curry Leaves- 10

  14. Turmeric- 1/2 Spoon

  15. Lemon- Half piece

  16. Jeera- little

  17. Salt (Taste enough)

  18. Oil

Procedure:
  1. Cut Mutton into medium size pieces (it should not be very big pieces).

  2. Wash it neatly.

  3. Add Salt, Turmeric, Jeera and water to the mutton pieces, mix it and keep it in pressure cooker. Let 4 or 5 vizzles come (if mutton is very hard kepp it for some more time. Mutton should be cooked smoothly)

  4. Meanwhile prepare masala.

Preparation of Masala:
  1. Take Coconut, Cloves, Patta, Ginger, Garlic, Half Onion, Coriander Powder, Chilly Powder, Coriander Leaves, and one Tomato and grind all these smoothly.

  2. If required add water while grinding.

Preparation of Curry:
  1. Take thick bottom container.

  2. Pour three Spoons of Oil and heat.

  3. Add jeera, curry leaves, onion pieces. Fry it.

  4. After the onion is fried, add tomato pieces and fry it until tomato becomes smooth.

  5. Then add the prepared masala and roast it on low flame, if required add little water, roast it until oil appears on the top.

  6. After that, add mutton pieces and water. Boil it until the masala is cooked (oil appears on the top).

  7. At the end, add coriander leaves, lemon juice and pepper powder, keep it for five minutes on flame. (Gravy should not be too watery or too thick)

  8. Now your spicy, delicious Andhra style mutton curry is ready.

Chicken Roast

Ingredients:
  1. Chicken- 500gms

  2. Ginger- 2 inch

  3. Garlic- 1 full (medium size)

  4. Onion- 2 (medium size)

  5. Chilly Powder- 1 Spoon

  6. Pepper Powder- 2 Spoons

  7. Coriander Leaves- 1/2 cup

  8. Curry Leaves- 10

  9. Turmeric- 1/2 Spoon

  10. Lemon- Half piece

  11. Jeera- little

  12. Salt (Taste enough)

  13. Oil

Procedure:
  1. Cut chicken into medium size pieces (it should not be very big pieces).

  2. Wash it neatly.

  3. Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.

  4. After some time water will come out from chicken. Then increase the flame.

  5. Boil it until water evaporates or chicken is cooked.
6.  Keep watching so that bottom should not be burnt.
  1. Take thick bottom kadai and pour 2 spoons of oil and heat.

  2. Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.

  3. Add ginger and garlic paste and fry.

  4. Add Chicken pieces, chilly powder and fry. (If water is remained while boiling chicken add that water also and fry until water evaporates).

  5. Grind pepper and three flakes of garlic, add to chicken and roast it until how much hard the chicken pieces you like.

  6. At the end, add coriander leaves, lemon juice and fry it for 3 minutes.

  7. Now chicken roast is ready.

Tip: If more oil (fat) has come out of chicken while boiling then instead of oil take that fat only for fry.

Chicken Fry

Ingredients:
  1. Chicken- 500gms (cleaned)

  2. Dry/Fresh Coconut- 1 small piece (optionally)

  3. Ginger- 2 inch

  4. Garlic- 1 full (medium size)

  5. Onion- 2 (medium size)

  6. Tomato- 1

  7. Dhaniya (Coriander) Powder- 1/4 Spoon

  8. Chilly Powder- 1 Spoon

  9. Pepper Powder- 1 Spoon

  10. Coriander Leaves- 1/2 cup (chopped)

  11. Curry Leaves- 10

  12. Turmeric- 1/2 Spoon

  13. Lemon- Half piece

  14. Jeera- little

  15. Salt (Taste enough)

  16. Oil

Procedure:
  1. Cut chicken into medium size pieces (it should not be very big pieces).

  2. Wash it neatly.

  3. Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.

  4. After some time water will come out from chicken. Then increase the flame.

  5. Boil it until water evaporates or chicken is cooked.

  6. Keep watching so that bottom should not be burnt.

  7. Take thick bottom kadai and pour 2 spoons of oil and heat.

  8. Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.

  9. Add small pieces of tomato and fry until tomato is mashed.

  10. Add ginger and garlic paste and fry. (If you like or want gravy add grinded coconut also).

  11. Add Chicken pieces, coriander powder, chilly powder and fry for 15 minutes (if water is remained while boiling chicken add that water also and fry until water evaporates).

  12. At the end, add coriander leaves, lemon juice and pepper and fry it for 5 minutes.

  13. Now chicken fry is ready.

Tip: If more oil (fat) has come out of chicken while boiling then instead of oil take that fat only for fry.

Chicken Pulusu (Gravy)

Ingredients:
  1. Chicken- 500gms (cleaned)

  2. Dry/Fresh Coconut- 30gms

  3. Cloves (Lavanga)- 3

  4. Patta- little

  5. Ginger- 2 inch

  6. Garlic- 1 full (medium size)

  7. Onion- 2 (medium size)

  8. Tomato- 3

  9. Dhaniya (Coriander) Powder- 1 Spoon

  10. Chilly Powder- 1 Spoon

  11. Pepper Powder- 1 Spoon

  12. Coriander Leaves- 1/2 cup

  13. Curry Leaves- 10

  14. Turmeric- 1/2 Spoon

  15. Lemon- Half piece

  16. Jeera- little

  17. Salt (Taste enough)

  18. Oil

Procedure:
  1. Cut chicken into medium size pieces (it should not be very big pieces).

  2. Wash it neatly.

  3. Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.

  4. After some time water will come out from chicken. Then increase the flame.

  5. Boil it until water evaporates or chicken is cooked.

  6. Keep watching so that bottom should not be burnt.

  7. Meanwhile prepare masala.

Preparation of Masala:
  1. Take Coconut, Cloves, Patta, Ginger, Garlic, Half Onion, Coriander Powder, Chilly Powder, Coriander Leaves, and one Tomato and grind all these smoothly.

  2. If required add water while grinding.

Preparation of Curry:
  1. Take thick bottom container.

  2. Pour 2 Spoons of Oil and heat.

  3. Add jeera, curry leaves, onion pieces. Fry it.

  4. After the onion is fried, add tomato pieces and fry it until tomato becomes smooth.

  5. Then add the prepared masala and roast it on low flame, if required add little water, roast it until oil appears on the top.

  6. After that, add chicken pieces and water. Boil it until the masala is cooked (oil appears on the top).

  7. At the end, add chopped coriander leaves, lemon juice and pepper powder, keep it for five minutes on flame. (Gravy should not be too watery or too thick)

  8. Now your spicy, delicious Andhra style chicken curry is ready.