KING PRAWN BUTTER TIKKA MASALA :

Prawn Butter Masala:

Ingredients:

500 gm cleaned prawns

For marination
Lemon juice(1/2 of lemon)
3 tbs hung curd
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp tandoori masala
3 tsp onion paste
1/2 tsp mustard oil
2-3 tbs butter

For gravy

1 medium onion chopped
4-5 cloves of garlic chopped
1 inch ginger chopped
1/2 tsp red chilli powder
1/2 tsp tandoori masala
Salt & sugar to taste
1 medium tomato chopped
2 tbs tomato ketchup

Method:

1)Marinate the prawns with lemon juice for 10 minutes.

2)In a bowl,add hung curd,garlic paste,ginger paste,turmeric powder,red
chilli powder,tandoori masala,onion paste,mustard oil.Mix the prawn in this
2nd marinate.Keep it for another 10 minutes.

3)Heat 2 tbs butter.Fry the prawns & keep aside.

4)Again heat the rest of the butter.Add chopped onion,chopped ginger,chopped garlic & rest of the onion paste.Saute for some time.Now add the chopped tomatoes.Then add turmeric powder,red chilli powder,tandoori masala,salt & sugar.Add little water & fry it.Now add tomato ketchup & rest of the marinated masala.Mix properly.Finally add the fried prawns.Cover & cook for another 2-3 minutes.

Reduce the flame ,sprinle Indian Garam Masala,Chopped Corriander and Mint leves 
Serve with Chapathis or Steamed Rice  :-)

UGADI PACHADI - TRADITIONAL ANDHRA PREPARTION

ugadi pachadi recipe

MAKHANI MUTTON KOSHA ( BUTTER FLAVOURED MUTTON )

Makhan Mutton Kosha (Butter Flavoured Mutton)

Sometimes back saw a very interesting recipe of mutton on a bengali cookery show & immediately decided to try it.Today I am sharing this beautiful & delicious recipe of mutton flavoured with butter.

Ingredients:

650gm mutton
100 gm butter
Oil for frying
15 cloves of garlic chopped
1 inch piece ginger chopped
1 chopped green chilli
1 large & small onion chopped
1 large tomato chopped
2 tbs tomato ketchup
1 tsp Turmeric powder
1/4th tsp sugar
1&1/2 tsp tandoori masala
1 tsp red chilli powder
2 tsp kashmiri red chilli powder
Salt to taste

For final tempering
1 tsp butter
1/2 tsp sugar
1/4 tsp red chilli powder
1/4 tsp kashmiri red chilli powder
1/2 tsp tandoori masala

Method:

1)Pressure cook the mutton with salt & turmeric till it becomes soft.Strain 

the mutton & keep the stock for further use.
2)Heat half of the butter.Saute the mutton pieces for sometime so that it
absorbs the flavour of butter.Keep the fried mutton pieces in a container
for further use.

3)Again heat rest of the butter & little oil.Add chopped garlic.saute for
some time.Then add chopped ginger.Then add chopped onion.Fry for some time till onion becomes soft.Then add chopped tomatoes.Add salt,sugar & turmeric powder.Again saute for some time till the tomatoes becomes soft & mushy.Add little stock.Cover & cook for some time.

4)Now add half of the tandoori masala.Then add the mutton pieces.Stir for
some time.Then add tomato ketchup.Add little more stock,red chiili
powder,kashmiri red chiili powder,rest of the tandoori masala.Cover & cook
for some time so that the mutton pieces will absorb all the flavours.

5)In a separate pan,add butter.Then add sugar,red chiili powder,kashmiri red chilli powder,tandoori masala.Now add this to above.Give it a good
stir.Cover & cook for another 2 minutes.

6)Serve hot with rotis,parathas.

LOUKI KA KOFTHA CURRY - Bottle Gourd Roundels dipped in Onion Tamato Gravy

Lauki Koftha Curry 

Ingradients 

.Grated Lauki. (Bottle gourd ).1.1/2 cup,

 Besan 2 tbspn,

 Onions 2-3 grated, 

 Tomatoes 3-4 grated, 

 Ginger garlic paste..1 tspn,

 Salt, 1 tea spoon or as per your taste

 Chilli powder 1 tea spoon or as per your taste ,

 Turmeric, 1/2 Tea spoon

 Coriander powder 1 tea spoon 

 Cumin Powder       1/2 Tea spoon ,

 Fresh cream (or condesed or thick toned milk)..1 Table spoon.

 Milk..1/2 cup, 

 Any edible oil  ; for Frying 

Method 

Mix besan with grated Lauki ,(Grated bottle guard)

Add salt chilli powder  and  make a mix..

(do not drain the water from Lauki As it will help in binding)

Make small roundels/dumplings of Besan and Bottle Gourd Mix 

 Fry in small roundels...strain n keep aside.

In a kadai (Wok/Frying Pan ),fry the onions,

 Add tomatoes, and other spices 

Then add water for gravy

After a boil add the milk and Fried roundels ( Koftas)

l cook for a while on sim 

Add the cream and little Kasturi methi.

Simmer .till the required consistency

Garnish with Chopped  coriander leaves ( dhania patha,)and serve with phulkas/Chapathis (flat Indian Wheat Bread) or with Paranthas....

SINDHI SAI BHAJI /Sindhi stew with lentils and leafy vegetables - Healthy recipe

Sindhi Sai Bhaji

 is a perennial favorite as it packs in the goodness of spinach/greens, lentils and veggies and so very simple to make.With little innovations to the traditional recipe. This is my version.

This dish contains Iron and other protiens 

Ingredients

Spinach - 227 g/8 Oz or 1 to 2 bunches , roughly, washed and chopped.
Sorrel leaves - less than a handful (if unavailable use more tomatoes) Gongura leaves in Telugu/Ambada leaves in Hindi 
Fenugreek leaves/Methi leaves - a handful/ substitute with 1 tsp Kasuri Methi powder
Dill leaves, a fistful or less
Eggplant/Aubergine - 1 small sized (Brinjal)
Potato/Okra - 1 small sized
Carrot - 1 (optional)
Green chilies - 3
Ginger - 1 tsp , grated
Garlic - 2 cloves (Optional)
Onion - 1, large, chopped
Tomatoes, 2 (or 3 if omitting sorrel leaves)
Channa dal, 1/2 cup, rinsed and soaked for half hour
Coriander powder, 1 tbsp, heaped
Turmeric powder 1/2 tsp
Salt, to taste,
Oil - 2/3 tbsp.
Water 1/2 cup, approximately.

Method:

In a pressure cooker pan, heat oil, saute onions, tomatoes, green chilies, ginger, garlic,

 Add potato, aubergine, carrot, add coriander powder, turmeric. Stir for a minute. Add spinach leaves, sorrel leaves, methi leaves and drained channa dal. 

Add salt to taste. Stir. Cover with pressure cooker lid & cook till 6 to 7 whistles.

 Once the pressure is released, open the lid & mash gently. you can  masher, 

some people use the back of a spatula or leave as is. 

Serve. You can temper with garlic (optional).

FRESH WATER FISH CURRY - RUHI MACHER KALIA

Rohu Fish Gravy Curry /Stew/Rohi Machli Salan (Andhra Style)

 Ingredients:

6-8 pieces of Rohu fish

1/2 tsp cumin seeds
1 tsp coriander seeds
2 small bayleaf
2 cardamom
3-4 cloves
1 inch cinnamon stick
1 large & a small onion chopped
8-9 cloves of garlic chopped
4-5 cashews
1 green chilli chopped
1 tsp ginger paste
1 large tomato chopped
1/2 tsp red chilli powder
1 tsp kashmiri red chilli powder or Andhra Guntur Chilli powder
1 tsp turmeric powder
Salt to taste
Mustard oil for frying
2 cups of warm water

2-3 tea spoons Tamarind Juice 

Coriander leaves for garnishing

Method:

1)Fry the rohu fish with little salt & turmeric.

2)Heat oil.Add cumin seed,coriander seed,bay leaf,cardamom,cloves,cinnamon.Saute it.Then add the chopped onion, chopped garlic & green chilli.Once the onion changes colour,add the cashews & .Saute for some time.Cool down & make a paste.

3)Again heat oil.Add the prepared paste.Saute for some time.Now add the
chopped tomatoes.Add little salt & fry for some time.Then add the ginger
paste.Again fry for some time.Add the turmeric powder,red chilli powder &
kashmiri or chilli powder.Fry the masala for some time.
4)Now add the warm water.Boil the gravy for some time.Now add the fried fish pieces.Cover & cook for 5 minute.

5)Garnish with coriander leaves.

Note : Those who likes sweetness,they may add raisins and 2 tea spoons of Sugar 

Bamboo Chicken - ARAKU Valley,Andhra - Southern India

Main ingradients 

RAW BAMBOO,CHICKEN,INDIAN SPICES AND HERBS,CILANTRO

, LEMON 

Marinated chicken will be stuffed in side raw bamboo 

BAMBOO WILL  BE PLACED ON FIRE FOR ABOUT 20 MINUTES 

Finally served in teak leaves ..