Pumpkin curry (Gummadikaya koora)

Ingredients:
Pumpkin- About 1 pound
Dry coconut- 2 tbsp
Dry red chillies- 5
Cumin and Dhania- ½ tsp each
Tamarind paste- 2 tsp
Chopped Coriander.

Procedure:
Cut the pumpkin in to quarter to half inch pieces. Keep it aside. Now in a pan take all the dry ingredients and fry them for about 5 minutes, just until they start turning light brown in color. Remove , cool and grind them.
Take a pan and do the popu or tadka ( 3 tsp oil, mustard seeds, 1 tsp chana dal, ½ tsp jeera, and a pinch of hing). Now add the ash gourd pieces and fry them for about five minutes in the oil. Then add some salt, quarter cup water, close the lid and cook it for good 10 minutes or until the vegetable is about ninty percent cooked threw. Now add the spice powder, tamarind paste, and salt and cook till everything comes together. Finally add the chopped cilantro and serve with paratha or chapathi.

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Andhra Recipes: Stuffed Mushrooms

Mushroom curry is one of the most favorite dish for Indians. How to make stuffed mushrooms?

Ingredients:Finely chopped medium sized onion: 1Medium sized mushrooms: 15-18Salt and pepper to tasteChopped garlic clove: 1PaprikaOil.

Method of preparation:
1. Wash and dry the mushrooms. Remove the stalks and chop finely
.2. Mix with the finely chopped onion.
3. Heat a pan, add little oil and fry the mixture (1, 2) for 3-5 minutes.

4. Add the chopped garlic, season with salt, pepper and paprika and remove (3) from the oil.

5. Arrange the mushrooms in a greased roasting tin; fill them with the hot mixture (4)

.6. Cook all (5) in a preheated oven at 200c for about 10-15 minutes or until the mushrooms have softened.

for more info visit website www.andhraruchi.com

Andhra Recipes: Stuffed Mushrooms

Mushroom curry is one of the most favorite dish for indians How to make stuffed mushrooms?ingredients:
Finely chopped medium sized onion:
1Medium sized mushrooms:
15-18Salt and pepper to tasteChopped garlic clove:
1PaprikaOil.Method of preparation:
1. Wash and dry the mushrooms.
Remove the stalks and chop finely
.2. Mix with the finely chopped onion.
3. Heat a pan, add little oil and fry the mixture (1, 2) for 3-5 minutes.
4. Add the chopped garlic, season with salt, pepper and paprika and remove
(3) from the oil.5. Arrange the mushrooms in a greased roasting tin; fill them with the hot mixture
(4).6. Cook all
(5) in a preheated oven at 200c for about 10-15 minutes or until the mushrooms have softened.
for more info visit website www.andhraruchi.com

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:
5. Take Coconut, Cloves, Patta, Ginger, Garlic, Half Onion, Coriander Powder, Chilly Powder, Coriander Leaves, and one Tomato and grind all these smoothly.
6. If required add water while grinding. Preparation of Curry:
7. Take thick bottom container.
8. Pour three Spoons of Oil and heat.
9. Add jeera, curry leaves, onion pieces. Fry it.
10. After the onion is fried, add tomato pieces and fry it until tomato becomes smooth.
11. Then add the prepared masala and roast it on low flame, if required add little water, roast it until oil appears on the top.
12. After that, add mutton pieces and water. Boil it until the masala is cooked (oil appears on the top).
13. 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)
14. Now your spicy, delicious Andhra style mutton curry is ready.

fpr more info visit website www.andhra ruchi.com

CHICKEN KORMA

Chicken-1/2 pound Onion- 1 medium(chopped) Tomato-3 medium(chopped Ginger garlic paste-2tbsp Green chilli-5 Turmeric powder-1/2 tsp Chilli powder-2 tsp Garam masala-1tsp Coriander leaves-1/4 cup(chopped) Water Salt to taste Oil Grind to paste Grated coconut-1/2 cup Poppy seed-2tsp Jeera-1tsp Cashew-5 Water For seasonning Cinnamon-1 stick Cardamon-2 Fennel-1tsp Clove-2

Methods

Wash the chicken and set aside. Heat the kadai with oil,season it with cinnamon,cardamon,fennel,cloves. Saute onion till transparent then add ginger garlic paste and green chilli,fry till raw smell goes off. Add chilli powder,garam masala,turmeric powder,salt,chicken and pour enough water to cover chicken to simmer for 15 minutes. Keep it in low flame and add the ground coconut mixture,simmer for about 5 minutes,remove from the heat. Serve hot with any varity rice,roti..etc. for more info visit website www.andhraruchi.com hi Friends, Here is my friend's website, who is a famous web designer in Hyderabad. Feel free to check his portfolio website.www.picturesque.in

Chicken drumsticks fry

Ingredients:
2 drumsticks
3 medium sized onions
2 chillies
2 tp jeera powder
2 tp dhaniya powder
1/2 tp turmeric
salt to taste
oil and coriander for garnish

Process:
1.Cut the drum sticks to required size horizontally and presuure cook them for one whistle along with water,salt and turmeric(more than 1 whistle makes them too soft).
2.Drain the water and keep the drumsticks aside.
3.Take a kadai put 2 to 3 tp of oil.when oli is heated,put chopped onions and chillies.
4.when onons turn golden brown,add the above drumsticks.
5.Now put jeera powder, dhaniya powder and add required amount of salt.
6.Cook for sometime untill raw smell is gone.
7.Garnish with coriander and serve with hot rice

for more info visit website www.andhraruchi.com

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Mixed Vegetable Curry

Ingredients

Potato - 1[cut]
Yellow Capsicum - 1 (cut to thin slices lengthwise)
Red Capsicum - 1 (cut to thin slices lengthwise)
Carrot - 1 (cut into cubes)
Green peas - 1 cup (boiled)
Cherry tomatoes - 7 (cut into two halves)
Onions - 4 medium size (sliced lengthwise)
Cloves - 5
Elaichi - 1 (cardamom pod)
Cinnamon stick - 1 inch
Ginger - 2 inch
Garlic pods - 2
Bay leaves - 3
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chilly powder - 1 tsp
Garam masala - 1 tsp
Butter/Heavy Cream - 1 tbsp
Water - 1 cup
Salt to taste
Oil - 2 tsps
Coriander leaves - 1 sprig (finely chopped for garnish)

Directions

1. Pressure cook vegetables in 2 cups of water till 3 whistles
.
2. Heat 1 tsp of oil in a kadhai/sauce pan, add half the onions and fry till soft and light brown in color. Remove from flame, allow to cool and grind to smooth paste along with cloves, cinnamon, cardamom, ginger and garlic. Set aside.

3. Heat rest of the oil in a kadhai, add bay leaves, fry for a minute.

4. Add remaining onions and fry till soft and golden brown.

5. Add ground onion paste, chilly powder, coriander powder, cumin powder, salt to taste and fry for 2-3 mts on medium flame.

6. Add boiled vegetables, green peas, cherry tomatoes and mix well.


7. Add water and bring it to boil, reduce the flame and allow to cook till the gravy is thick.

8. Once the gravy is thick add garam masala, butter/cream and mix well.

9. garnish with coriander leaves and serve hot


for more info visit website www.andhraruchi.com

hi Friends, Here is my friend's website, who is a famous web designer in Hyderabad. Feel free to check his portfolio website.http://www.picturesque.in