Liver Masala

Ingredients :


Liver : 1 pound
Onion  : 1 large(paste)

Ginger Garlic Paste : 1 tbsp

Garam masala : 1/2 tsp

Coriander Powder : 1 tsp

Turmeric Powder : pinch

Cumin Seeds : 1 tsp

Green Chillies : 2

Red Chilli Powder : 1 tbsp(adjust to taste)

Corinader leaves : 1/5 bunch

Salt : To taste

Oil : 2tbsp

PROCEDURE  :

1.Wash the liver and keep aside..

2.Heat a pan,add oil,when hot add cumin seeds and let them splatter,now add onion paste, fry till light golden color, add salt, Turmeric Powder, red chillipowder, then add the ginger garlic paste and cook till it leaves it raw smell.

4. Add  coriander powder and liver mix well cook for 10 min in low flame. turn off the heat and add garam masala.

6.Finally add chopped coriander leaves and serve it hot with Rice as a side dish

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FishCurry/ Chapala Pulusu

Ingredients:

Fish Fillets : 4(i used tilapia)

Onion  : 1large(finely chopped)

Tomatos : 1(opt)

Ginger Garlic Paste : 1 tbsp
Red Chilli Pwder : 1 tbsp(adjust to taste)
Turmeric Powder : pinch
Tamarind : 1/2 lemon size
(Soak in 2cups of warm water and extract juice from it)

Mustard seeds : 1tsp

Cumin seeds : 1/2tsp

Fenu greek seeds : 1/2tsp
Coriander Leaves : handful(chopped)

Green Chillies : 2
Sugar : 1/2tsp

Salt : To taste

Oil : 3 spns

Procedure:

1.Heat Oil in a pan ,once hot add Mustard seeds, Fenu greek,  seeds, Cumin seeds. add chopped Onions, salt, turmeric powder, cook till onions turns soft. Add ginger garlic paste fry till it leaves it raw smell, now add green chilies, red chilli powder, coriander powder and mix well, now add chopped tomatos and cook till  soft.

2. Now add the extracted tamarind juice without pulp  and sugar cook in a high flame till u see oil separating  on top of the gravy. taste the gravy if required add salt, tamarind juice and Green chilies.

3. Add the Fish fillets and cook in a low flame till gravy thickness, Once you add fish dont over mix it. turn off the heat .

4. Finally garnish with Chopped Coriander leaves serve with rice.

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Sheruva / Gravy for Biriyani

Ingredients :


Chicken(optional) :  left over pieces
Poppy Seeds : 3tbs
Cinnamon Sticks : 1inch
Cloves  : 3
Cardamon : 1
Bay leave : 1
Ginger & garlic paste  : 1/2tbsp
Red chilli powder : 1tbsp
Coriander powder : 1tbsp
Cashewnut paste : 1tbsp
Turmeric powder : pinch
Salt : to taste
Oil : 2tbsp

Procedure : 

1. Wash and keep aside chicken pieces like bones and fat( gives more taste). Make a fine paste of poppy seeds and keepaside

2. Take a thick bottom pan, heat oil , once hot add whole spices fry for a minute ,add ginger garlic paste cook till raw smell goes off. now add Turmeric powder ,Red chillipowder , Coriander powder , cashew nut paste and 1/2cup water.. cook till u see oil separating on it .

3. Now add poppy seeds paste  and chicken pieces and add 11/2cup water ,salt and keep a tightly closed lid... i use pressure cooker for 3whistles...

4. Serve with Biriyani OR Fried Rice
Note : for vegetarian dont add chicken ... same procedure.... serve with veg  fried rice or veg biriyani

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Traditioanl chicken curry with nuts

INGREDIENTS  :

Chicken – 1 lb
Onions – 1big
Cinnamon – 2” stick 12
Cloves - 5
Cardamon - 3
Black Cardamom - 1
Peppercorns - 4
Poppy seeds - 1tbsp
Cashew nuts - 4no
Cumin powder  – 1tsp
Corinader powder - 1tbsp
Ginger,Garlic paste  - 2tbsp
Chili Powder – to taste
Salt – to taste
Oil - 3tbsp
Cilantro- 5 sprigs, finely chopped for garnishing

PROCEDURE :

1.Make a smooth paste of poppy seeds and cashewnuts
2.Heat Oil in  a  pan add the sliced onions fry till light golden color. keep aside let it cool. next grind to smooth paste.

3.In the same pan Cumin seeds and allow them to splutter add whole spices, and add ginger garlic paste fry till raw smell goes off. add cumin, coriander and red chilli powders cook for a moment add 1/3cup water cook till u see oil on it.

4. Add onion paste and poppy seeds and cashew nut paste cook for 5min  nxt add water(1/4cup) cook till curry leaves oil .

5.Add cleaned Chicken, mix it gently into the chicken.Reduce heat a little, cover the wok with tight lid and cook for 10 minutes.Check Chicken and stir once in-between to make sure it is not burning at the bottom.

6.Remove Chicken from heat and add Lemon Juice. Give it a final mix and chopped badam and cashwnuts serve with chopped coriander

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Ginger Chicken

INGREDIENTS :

Boneless chicken  - 1/2lb
Cloves crushed garlic - 3no
Chopped Ginger - 1/2inch (matchsticks)
Cumin seeds - 1/2tsp
Onions - 1no
Chilli powder - 1tbsp(depends)
Lemon juice - 2tbsp
Curry leaves - 3no
Red chilis - 2no
Salt - To taste
Oil - 4tbsp

PROCEDURE :

1.Wash and cut the meat into cubes. in bowl add chilli garlic sauce(grind red chillies, garlic,tomato pieces 2tbsp, salt )salt, oil,lemon juice to chicken and marinate it for 30min.
2.Take the chopped onions ,green chilis, cumin seeds and salt,grind them
3.Heat oil in a pan , add the marinted chicken ,cook until  chicken loses it water. now add chopped ginger cook for couple of mins.
4. Add Onion - chilli paste , and chilli powder, cook until onions become light brown in color . turn off  , finally add chopped curry leaves and chopped coriander.

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Chicken Korma

Ingredients:


Chicken: 1/2kg
Onions: 2(chopped)

Tomatoes: 1(chopped)
Curryleaves: 4leaves

Greenchilies: 2(Qty)
Ginger Gralic paste: 2tsp
Chilli powder: To taste
Cumin powder: 1/2tsp
Coriander powder: 1tsp
Salt: To taste
Oil: 4 tsp


MASALA:
Grind the following: (Fine Paste)

Poppy Seeds (gasagasalu): 1/2tsp
Cloves (lavangalu): 5(Qty)
Elachi: 3(Qty)
Star Anise: 2(Qty)
Cinnamon sticks: 1inch
Cashewnuts: 3no
Coconut paste: 1tsp

Procedure:


1. Heat oil in a pan.

3. Add,cumin seeds, onions and salt, cook until onions turn transparent.

5. Add greenchillies.curryleaves,red chilli powder,and fry for 2min.
6. Add chopped tomatoes and cook in a low flame for 10min

8. Add masala paste and cook in a low flame. Close the pan with a lid.

Add in the chicken and cook in a medium flame

9. After chicken is tender and cooked, Ensure water is evaporated from the curry.

10. Add chopped coriander leaves.

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