Showing posts with label Andhra delight. Show all posts
Showing posts with label Andhra delight. Show all posts

Thursday, March 17, 2016

Andra Style Rawas/Indian salmon fish curry( chapala pulusu)

Chapala pulusu

I have always been a huge fan of seafood. I love kingfish, prawns, mussels, shrimp, crabs, lobster, pomfret...you name it. It probably has something to do with growing up in coastal area; different types of fish curry are a way of life there and I've been eating them since I was a child. I also love fried fish...JUst love it. I could eat fish fry every single day without growing tired of it (my wallet would grow tired of it first ;) )

Ingredients


  • For the marinade:

  1. 10-12 Pieces of Rawas fish or about 500 grams 
  2. 1/2 tsp Turmeric powder
  3. 1tsp Salt
  4. 1tsp lemon juice

  • For the gravy/pulusu:
  1. 1/4 tsp Methi seeds
  2. 1/4 tsp mustard seeds
  3. 3 tsp Red chilly powder
  4. 1/2 tsp Turmeric powder
  5. 1/2tsp Pepper powder
  6. 2tsp Coriander powder
  7. 1 Spring Curry leaf
  8. 3-4 Green chilly,chopped
  9. 1tbsp Ginger Garlic paste
  10. 1 big onion finely chopped
  11. 3 Tomatoes Pureed
  12. 1 small marble sized ball of tamarind soaked in 1/4 cup of water
  13. 1/2 cup Gingelly oil or any vegetable oil
  14. Salt to taste

Method:
  • Marinate the fish pieces with little salt,turmeric powder and lemon juice
  • Soak tamarind in 1/4 cup of warm water for about 5 minutes.After 5 minutes make a pulp by squeezing the tamarind well. Strain the pulp and set aside.
  • Puree 3 tomatoes with 2tbsp of water and set aside.
  • Heat oil in clap chatti or pan,Add some mustard seeds, fenugreek seeds and curry leaves.Fry until the curry leaves are crisp.
  • Next add onion followed by chopped green chillies, ginger- garlic paste and salt .Fry till they are light brown.
  • Add in all the dry spices one by one and fry for couple of seconds.
  • Now add pureed tomatoes and tamarind pulp and 1/2 cup of water.Simmer the gravy for 10 minutes.
  • Add marinated fish and let it cook for 7-8 minutes on low flame.Remove off the heat and enjoy it with steaming hot rice.

Friday, November 2, 2012

Spicy Andhra style chicken roast


This is an easy to cook chicken roast which calls for very few common ingredients. This is one of our family favorites too, and I assure you that its finger licking good.. i got this from one of my old collection.
Ingredients
  • 1kg Chicken ( cut into medium size pieces)
  • 8-10 Red chilli (dry)
  • 1 tsp Pepper corns
  • 1/4tsp Turmeric powder
  • 2( 1 inch pieces) Cinnamom
  • 7-8 Cloves
  • 1 Garlic ( big pod)
  • 2tbsp Ghee/ oil
  • 2 tsp Chopped ginger
  • 2 Tomato
  • 3 onion (sliced)
  • 2spring Curry leaves/kari bevu
  • 2tsp Lemon juice
Cooking Directions







  1. Clean chicken, wash it in enough water,strain and keep aside.
  2. Apply lemon juice, turmeric powder and salt to taste, let it stand until our marinade is ready.
  3. Now grind red chillies , peppercorns, cloves, cinnamon,turmeric ,ginger,garlic and tomato to smooth paste.
  4. Apply this marinade to chicken and let it stand for 1 hour.
  5. Heat ghee in a pan and saute onion slices till golden brown.
  6. Mix in marinated chicken and Curry leaves and cover and cook until the gravy thicken(overturn chicken when one side is done well).
  7. Serve it with Chapatti/Nan or anything of your choice

Saturday, September 8, 2012


Stuffed ridge gourd/gutti beerakaya kura

Recipe by Preethi baliga

This is the most hot favourite recipe of andhra pradesh...Gutti beerakaya kura /stuffed ridge gourd masala has got rich flavour of peanut and sesame seed and perfect blend of spices.Believe me its very tempting and mouthwatering dish goes well with plain hot rice and dal.
Prep time: 20 mins
Cook time: 15-20 mins
Total time: 40 mins
Ingredients
  • 3 Medium sized ridge gourd
  • 1tsp Cumin seed/jeera
  • 1tsp Black gram dal
  • 3tsp tamarind pulp
  • 1tsp Mustard seeds
  • 2tbsp Peanut oil/any other veg oil
  • 1/2tsp Asafoetida/hing
  • 1 spring Curry leaves
  • 2tbsp grated coconut
  • 4-5 red chillies
  • 1tbsp Peanuts
  • 2-3 tsp Cumin seeds
  • 1tbsp sesame seeds( white)
  • 2tsp sambar powder
  • 1/2tsp turmeric powder
Cooking Directions
  • Peel the ridgegourd and cut into 21/2 inch pieces.
  • Now take each pieces and 2 slits in the middle leaving i centimetre from the bottom.
 
  • Dry roast all the stuffing ingredients till coconut changes to light brown colour.Let it cool for a while then grind it to smooth paste without adding much water




Now stuff all the pieces with this paste.
 
Take a shallow frying pan add oil in and heat.In that add mustard,fenugreek,black gram dal and asafoetida and saute for a second,Then add curry leaves.
 
Now its time to add our stuffed ridge gourd pieces.close it with a lid and cook on low flame for 5-6mins.
After 5-6 minutes,uncover the lid and turn the pieces so that they cook all over.
Now add the tamarind pulp and sprinkle some water if the masala is too dry and cook further 4-5 mins till masala is well roasted.
Serve hot with rice or roti ( i prefer it with jowar rotti/bhakri )

Thursday, August 23, 2012


Andhra style fish fry.. Chepa vepudu

Recipe by Preethi baliga
I got this recipe from my old recipe collection.Though i never tried this before until my kids wanted something different from our usual fish fry.So while searching i got this amazing recipe.we all loved it so much...I do prepare similar fish fry but never used tomato or pepper before. i am sure you and your family going to love it ...
Prep time: 20-25 mins
Cook time: 15 mins
Ingredients
  • 10 Fillets of Indian salmon/Ravas
  • 1 Onion
  • 1 Piece Ginger( 1")
  • 1 Pod Garlic
  • 2 Green chillies
  • 1 Tomato
  • 1/4 cup Coriander leaves
  • 1/4 cup Thick curd
  • 1tsp chilly powder
  • 1 egg
  • 1/2tsp Pepper powder
  • 1/2 cup Rava/semolina
  • 1tsp turmeric powder
Cooking Directions
  1. Clean fish fillets,marinate with salt and turmeric for 15 mins.
  2. Meanwhile grind masala paste using chopped onion,tomato,ginger,garlic,green chilly,coriander leaves,curd and salt to taste.( do not add any water while grinding and be careful with the seasoning as we have already used salt while marinating the fish).Prepare smooth thick paste.
  3. Now apply this masala paste to fish fillets and keep aside for 10 mins.
  4. After 10 mins beat an egg and pepper, then gently roll all the fillets in this mixture.
  5. Then coat it well with rava/semolina.
  6. Heat shallow frying pan ,add oil and fry all the fillets until all the sides are golden brown.
  7. Serve hot with onion rings and slices of lemon

Tuesday, July 31, 2012

Allam pachadi(ginger chutney) Andhra style

I have prepared this  ginger chutney with Pesarattu(green gram dosa)  a type of dosa which is very popular in Andhra pradesh .This ginger chutney has a perfect blend of flavours like sweet ,sour and hot ! typical Andhra style chutney goes well with south indian dosas,idlis or even with hot steaming rice.


Ginger-4 (1" pieces)
Tamarind-1 lemon sized ball
Jaggery -1/4cup
Kashmiri red chillies-7-8
Coriander seed- 3tsp
Fenugreek seed-1/2tsp
Urad dal-1tsp
Bengal gram dal-1/2tsp
Garlic-5cloves
Mustard seeds-1tsp
Curry leaves-2spring
Oil-2 tbsp

Method:
  • Soak tamarind in 1/4 cup of hot water for15- 20 mins.
  • Wash ginger and peel them and wipe it with a clean cloth.Let it dry completely.Then make into tiny pieces and fry with a tsp of oil for a minute on low flame.
  • Remove fried ginger and add 1tbsp of oil in a  same pan.In that add urad dal,bengal gram dal,Coriander seeds,red chillies,cloves and fenugreek one by one.Saute till bengal gram turns to light brown.
  • Now grind all the ingredients along with jaggery and salt to smooth paste.
  • Take a small pan and add remaining oil for tempering .Heat oil ,in that add mustard and let it splutter,then add curry leaves and switch off the gas.Pour this over the ground paste,mix it well and its ready ...




Note: This chutney can be stored in a  sterilized jar for 1-2 weeks without refrigeration.
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