Showing posts with label south Indian recipe. Show all posts
Showing posts with label south Indian recipe. Show all posts
Andhra Chicken Curry.
Preparation time: 10 minutes
Cooking time : 30 to 35 minutes
Serves - 3 to 4
Ingredients:
chicken - 500 grams cut into small cubes
Peanut - 3 tbsp
dry coconut flakes - 2 tbsp
sesame seeds - 2 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 5 to 6
2 medium sized onions chopped
tamarind paste - 2 tbsp
oil - 2 tbsp
red chili powder - 1 tsp
turmeric powder - 1/4 tsp
indian curry powder - 2 tsp
chopped tomato - 2 medium sized
ginger garlic paste - 1/2 tbsp
salt to taste
kalonji - 1/2 tsp
curry leaves - 10 to 12
water as required
Method of Preparations:
1.Dry roast peanut , coconut , poppy seeds , sesame seeds , dry red chili.
2.Let it cool and grind it to a smooth masala powder.
3.Heat oil in a pan , add curry leaves ,kalonji and fry for 10 seconds.4.Add chopped onion and fry for 4 minutes.
5.Add turmeric powder , ginger garlic paste and cook till the raw smell goes.
6.Add chopped tomatoes and fry till it softens.
7.Add red chili powder , indian curry powder , salt to taste and mix well.
8.Add grinded masala powder and mix well , cook for 2 minutes.
9.Add small cubed paneer , mix well and cook for 2 minutes.
10.Add coconut milk , mix well and well and cook for 5 minutes,if the gravy is very thick you can add extra water for making the gravy thinner .
11.Serve hot with biryani , plain rice or paranthas.
Malabar Chicken curry.
It is one of the famous south indian curry .After coming to chennai only i got to know about all this popular curries.Malabar curries are very popular among the people of south india.When this curry is prepared with chicken the taste enhances .So lets have its recipe.
Preparation time: 1 hour
Cooking time : 40 to 50 minutes
Serves - 5 to 6
Ingredients:
400 grams chicken cut into small pieces
dry coconut flakes - 1/4 cup
coriander seeds - 1 tbsp
dry red chili -5
baby onion - 20 to 30
garlic cloves - 5 to 6
ginger - 1 medium sized cut into small pieces.
2 medium sized onions chopped
tamarind paste - 2 tbsp
oil - 3 tbsp
red chili powder - 1 tsp
turmeric powder - 1/4 tsp
indian curry powder - 1 tsp
salt to taste
tomato chopped - 2 big sized
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
dry red chili - 2 to 3
curry leaves - 10 to 12
water as required
Method of Preparations:
1.Heat 1 tbsp oil in a pan , fry baby onions,curry leaves , coriander seeds , red chili ,ginger , garlic and coconut.
2.Heat 1 cup water in a pan add ,one spoon of this fried masala and boil the chicken in the same water for about 5 minutes.
3.Let the rest of masala get cool and grind it to a smooth masala powder.
4.Heat 2 tbsp oil in a frying pan and fry mustard seeds , curry leaves ,chopped onion and fry for 5 minutes.
5.Add chopped tomato and cook for 10 minutes .
6.Add turmeric powder and indian curry powder and mix well.
7.Add grinded masala , mix well and let it cook for 5 minute.
8.Add boiled chicken ,red chili powder ,salt to taste mix well and cook for 4-5 minutes.
9.Add tamarind paste, 1 cup water , mix well and cook for 2 minutes.
10.Let the chicken cook properly , cover the lid and let it cook for more than 20 minutes.
11.Serve hot with biryani , plain rice or paranthas.
Vada Curry - south indian yummy curry.
Vada curry is made with vada made with chana dal and some south indian spices .It is quite easy to cook but still need some extra effort to make it tastier .The usual recipe is easy to cook but while talking about adding some extra spices and making it taste different and tastier than the original one is somehow difficult so inheriting the actual dish is most preferable.Below here the recipe of the famous south Indian side dish which is served with hot idlis , dosas or uttapams.
Cooking time: 1 hour
Serves - 5 to 6
Ingredients:
For Vada
Chana dal - 100 grams
fennel powder - 1 tsp
red chili flakes - 2 tsp
pinch of turmeric
curry leaves - 15 to 20
salt to taste
For curry
Onions - 2 medium sized finely chopped
curry leaves - 10
tomato puree - 6 tbsp
cinnamon - 1 small stick
bay leaf - 1
cloves - 4 to 5
green cardamom - 2
ginger garlic paste - 1 tbsp
turmeric powder - 1/2 tsp
red chili powder - 1 tsp
indian curry powder - 1 tbsp
garam masala- 1 tsp
oil - 2 tbsp
salt to taste
coriander leaves - 1 tbsp finely chopped
Method of Preparations:
For Vada
1.Soak chana dal for 2-3 hours in 2 cups of water.
2.Strain chana dal and grind to paste with very less water (negligible).
3.Add the things mentioned in making vada ingredients(fennel powder , red chili flakes , salt to taste) and mix well.
4.Heat an idli steamer with water . Steam vadas for 10 to 15 minutes.
5.I liked dry vadas to make curry so again i grilled the vadas in oven for 10 minutes in 200 deg cent.
6.Vadas are ready for curry.You can have the vadas with chutneys ,it's very tasty as i munched two of it.
For Vada curry
1.Heat oil in a pan ,add cinnamon stick , bay leaf , cloves and green cardamom and fry for 1 minute.2.Add chopped onions curry leaves and fry till onion turns golden brown.
4.Add ginger garlic paste and fry till raw smell goes.
5.Add tomato puree and fry for 10 minutes or till the oil separates from masala
6.Add turmeric powder , red chili powder , curry powder salt to taste and fry for 1 minute.Add 1 cup water,mix well.
7.Crush the steamed and grilled vadas and add it to the curry masala.
8.sprinkle garam masala , add chopped coriander and mix well.
9.Vada curry is ready to eat.Serve hot with plain dosa , idli , set dosa or uttapam.
Spicy elephant yam fry.
Cooking time: 20 minutes
Serves - 3 to 4
Ingredients:
Elephant yam - 1/4 kg
turmeric powder - 1 tsp
red chili powder - 2 tsp
coriander powder - 1 tsp
jeera powder - 1/2 tsp
ginger garlic paste - 1 tbsp
garam masala powder - 1 tsp
oil - 2 tbsp
mustard seeds - 1/2 tsp
water - 1 cup
salt to taste
Method of Preparations:
1.Peel elephant yam , wash it in running water , cut it into small cubes.
2.Heat 1 cup water in a kadhai and let it boil.Add turmeric powder , salt to taste and cut small elephant yam cubes.
3.Cook the yam cubes for 10 minutes by covering the lid of the kadhai.Cook till it gets tender,don't overcook it.Drain the cubes from water.
4.Heat oil in a frying pan , add mustard seeds and let it temper.
5.Add ginger garlic paste and cook till the raw smell vanishes.
6.Add jeera powder , coriander powder , red chili powder , garam masala , boiled yam cubes , mix well and fry for 5 minutes in medium flame.
7.Fry till the yams get crispy from outside.
8.Serve hot with rice and dal.
Baghare Baingan - hyderabadi brinjal curry.
Baghare Baingan is the tastiest hyderabadi cuisine which is prepared with lots of peanut , coconut and
brinjal.It is the side dish served with biryani.After staying in the southern part of india everyone will start loving biryani as it is one signature dish prepared basically in southern part of india.There any type of biryani is served with this brinjal curry but Hyderabad stands at top while discussing aboiut the quality and taste of this brinjal curry.Here we are going to prepare one of the signature dish served with biryani.
Preparation time: 20 minutes
Cooking time : 40 to 50 minutes
Serves - 5 to 6
Ingredients:
Peanut - 1/4 cup
dry coconut flakes - 1/4 cup
sesame seeds - 2 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 4 to 5
2 medium sized onions sliced
ginger - 1 medium size
garlic - 6- 7 cloves
tamarind paste - 2 tbsp
15 - 20 small sized brinjals
oil - 2 tbsp
red chili powder - 1 tsp
salt to taste
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
kalonji - 1/4 tsp
curry leaves - 10 to 12
water as required
Method of Preparations:
1.Dry roast peanut , coconut , onion , poppy seeds , sesame seeds and dry red chili.
2.Let it cool and make a smooth paste of it by adding ginger , garlic and little water.
3.Wash brinjals , cut into 4 slices but don't remove the stem.
4.Heat 1tbsp oil in a frying pan and fry brinjals till it is cooked.
5.Remove fried brinjals from the pan and heat 1 tbsp oil in the same pan.
6.Add mustard seeds , cumin seeds , kalonji and curry leaves ,fry for 2 minutes.
7.Add peanut , coconut masala paste and fry till oil separates from masala.
8.Add tamarind paste and water 1/2 cup , mix well and cook for 4-5 minutes.
9.Add fried brinjals , salt to taste and cook for 10 to 15 minutes more.
10.Serve hot with biryani , plain rice or paranthas.
Preparation time: 20 minutes
Cooking time : 40 to 50 minutes
Serves - 5 to 6
Ingredients:
Peanut - 1/4 cup
dry coconut flakes - 1/4 cup
sesame seeds - 2 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 4 to 5
2 medium sized onions sliced
ginger - 1 medium size
garlic - 6- 7 cloves
tamarind paste - 2 tbsp
15 - 20 small sized brinjals
oil - 2 tbsp
red chili powder - 1 tsp
salt to taste
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
kalonji - 1/4 tsp
curry leaves - 10 to 12
water as required
Method of Preparations:
1.Dry roast peanut , coconut , onion , poppy seeds , sesame seeds and dry red chili.
2.Let it cool and make a smooth paste of it by adding ginger , garlic and little water.3.Wash brinjals , cut into 4 slices but don't remove the stem.
4.Heat 1tbsp oil in a frying pan and fry brinjals till it is cooked.
5.Remove fried brinjals from the pan and heat 1 tbsp oil in the same pan.
6.Add mustard seeds , cumin seeds , kalonji and curry leaves ,fry for 2 minutes.
7.Add peanut , coconut masala paste and fry till oil separates from masala.
8.Add tamarind paste and water 1/2 cup , mix well and cook for 4-5 minutes.
9.Add fried brinjals , salt to taste and cook for 10 to 15 minutes more.
10.Serve hot with biryani , plain rice or paranthas.
Hyderabadi Mirch ka Salan.
Cooking time : 40 to 50 minutes
Serves - 5 to 6
Ingredients:
Peanut - 1/4 cup
dry coconut flakes - 1/4 cup
sesame seeds - 2 tbsp
melon seeds - 1 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 4 to 5
2 medium sized onions sliced
tamarind paste - 2 tbsp
15 - 20 ,medium sized green chili
oil - 2 tbsp
red chili powder - 1 tsp
turmeric powder - 1/4 tsp
chopped blanched tomato - 1/2 cup
ginger garlic paste - 1/2 tbsp
salt to taste
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
kalonji - 1/4 tsp
dry red chili - 2 to 3
curry leaves - 10 to 12
water as required
Method of Preparations:
1.Dry roast peanut , coconut , onion , poppy seeds , sesame seeds , melon seeds and dry red chili.
2.Let it cool and grind it to a smooth masala powder.
3.Wash green chilies and slit into 2 slices but don't remove the stem.
4.Heat 1tbsp oil in a frying pan and fry green chilies for 4-5 minutes.
5.Remove fried green chilies from the pan and heat 1 tbsp oil in the same pan.
6.Add mustard seeds , curry leaves red chili ,fry for 2 minutes.
7.Add ginger garlic paste and cook till the raw smell goes.
8.Add peanut , coconut masala , add turmeric powder , red chili powder and mix well.
9.Add tamarind paste and water 1 cup , mix well and cook for 4-5 minutes or till the oil separates from masala.
10.Add chopped tomato , mix well and cook for 2 minutes.
11.Add fried green chilies , salt to taste and cook for 10 to 15 minutes more.
11.Serve hot with biryani , plain rice or paranthas.
Spicy capsicum fry.
Earlier i was having a misconception that capsicum never tastes when it is deeply fried but after tasting some mouth watering recipes like mirch ka salan , bharwan shimla mirch , came into the actual conclusion that capsicum tastes the best when deep fried.One day while wondering in internet for some capsicum recipes came to know after some capsicum fry recipe.I tried and it was loved by my family.So this time tried to make by changing some spices and giving some different twist to it .So lets make it the way I make it.
Preparation Time :10 minutes
Cooking time : 20 minutes
Total Time : 30 minutes
Serves - 4
Ingredients:
Capsicum - 4 medium size
Onion - 1 medium size
Red chili - 4
Mustard seeds - 1 tsp
curry leaves - 10-12
turmeric powder - 1/2 tsp
red chili powder - 1 tsp
sambar powder - 1 tbsp
peanut - 1/4 cup
salt to taste
oil - 1 tbsp
honey - 1 tsp
lemon juice - 1 tbsp
Method of preparation:
1.Cut capsicum into small cubes and chop onion.
2.Heat oil in a pan ,add red chili , mustard seeds and curry leaves.Fry for 2 minutes.
3.Add onions and fry for another 2 minutes.
4.Add capsicum and mix well ,add salt to taste , turmeric powder , red chili powder and sambar powder.Fry for 10 minutes in low flames or till the capsicum gets tender by placing the lid over it .
5.In the mean time coarsely grind the peanut.
6.Remove the lid from pan and add peanut mixture and mix well and cook for another 5 minutes.
7.Add lemon juice and honey and mix well and remove from heat.
8.Spicy capsicum fry is ready to serve ,serve hot with roti or naan.
Preparation Time :10 minutes
Cooking time : 20 minutes
Total Time : 30 minutes
Serves - 4
Ingredients:
Capsicum - 4 medium size
Onion - 1 medium size
Red chili - 4
Mustard seeds - 1 tsp
curry leaves - 10-12
turmeric powder - 1/2 tsp
red chili powder - 1 tsp
sambar powder - 1 tbsp
peanut - 1/4 cup
salt to taste
oil - 1 tbsp
honey - 1 tsp
lemon juice - 1 tbsp
Method of preparation:
1.Cut capsicum into small cubes and chop onion.
2.Heat oil in a pan ,add red chili , mustard seeds and curry leaves.Fry for 2 minutes.
3.Add onions and fry for another 2 minutes.
4.Add capsicum and mix well ,add salt to taste , turmeric powder , red chili powder and sambar powder.Fry for 10 minutes in low flames or till the capsicum gets tender by placing the lid over it .
5.In the mean time coarsely grind the peanut.
6.Remove the lid from pan and add peanut mixture and mix well and cook for another 5 minutes.
7.Add lemon juice and honey and mix well and remove from heat.
8.Spicy capsicum fry is ready to serve ,serve hot with roti or naan.
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