Prawns Curry (Royyala Kura)

What you need:

Prawns-10-12
Tamarind pulp-3 tablespoons
Lime juice-2 tablespoons
Chopped fresh coriander leaves-a few
Oil-3 tablespoons

For grinding:

Chopped onions-2
Green chillies-2
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Coriander seeds-1 teaspoon
Sesame seeds-1 tablespoon
Ginger-a small piece
Garlic-2 cloves
Salt-1 tablespoon
Cloves-2
Cinnamon-a small piece
Cardamom-1

How to make:

Remove the shells the prawns and rinse them with water three times. Later add the lime juice, a pinch of turmeric powder and salt and keep them aside. Now heat the oil in a pan and add the ground paste. Saute it until the oil comes out from it and add the prawns after sqeezing out the water from them. Fry them on a medium flame for 3-4 minutes. Now add the tamarind pulp and 1 cup of water. Lower the flame and cook it for 6-8 minutes until the gravy becomes thick and the oil separates from it. Now add the chopped coriander and turn off the stove. Serve it with bagara rice or chapathis…

Note: Lime juice helps to lessen the smell of prawns. We have to use a little bit more oil for non vegetarian dishes.

Cauliflower And Egg Curry

This is one of our favorite curries. In Vijayawada, my neighbour used to make this curry. For kids who don’t like cauliflower, you can try this recipe…they will love it…


What you need:

Cauliflower florets-1 bowl
Eggs-4
Onions-2
Green chillies-3
Ginger and garlic paste-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Garam masala-1 teaspoon
Fresh coreander leaves-optional
Salt-1 tablespoon
Oil-2 tablespoons



How to make:

Wash and keep the cauliflower florets aside. Cut the onions and chillies into thin lengthwise slices. Heat the oil in a pan or vessel and add the chopped onions, green chillies and ginger garlic paste. Fry them until they become soft and add the cauliflower florets. Cook them for three minutes on a medium flame. Now break the eggs and pour the contents onto the florets. Lower the flame and leave it for two minutes. Now add the turmeric powder, chilli powder and salt and stir carefully. Cook it for 3-4 minutes after covering it with a lid. Add garam masala powder. Serve it with hot rice or poories…

Kodi Guddu Pulusu

Eggs In Tamarind Soup





Ingredients:

Hard boiled eggs-4
Garam masala-1 teaspoon
Tamarind pulp-2 tablespoons
Fresh coriander leaves-a few

For grinding: One small onion, one small cut tomato, a small piece of ginger, two cloves of garlic, one teaspoon red chilli powder, one teaspoon turmeric powder and one tablespoon salt.

For seasoning: Oil-2 tablespoons, one chopped onion, two green chillies and a few curry leaves.

Method:

1. Heat the oil in a heavy bottomed vessel and add chopped onions, green chillies and curry leaves.
2. Fry them for two minutes on a medium flame and add the ground paste to it.
3. Fry it for three to four minutes and add the boiled and deshelled eggs to it.
4. Mix it weel and add the tamarind pulp and four cups of water. Boil it for four minutes.
5. Add garam masala and fresh coriander leaves and turn off the stove. Serve it with hot rice…

Spicy Andhra Chicken

Spicy Andhra Chicken For Non-veg Lovers...

I made this for my daughter and husband. I seldom cook non-veg at home since my son and I stopped eating non-veg (except egg).


Ingredients:

Chicken-250 grams
Chopped onions-2
Tomato-1
Chillis-4
Turmeric powder-1 teaspoon
Red chilly powder-1 teaspoon
Salt-1 tablespoon
Ginger-garlic paste-1tablespoon

For masala powder:
(Grind the following ingredients into powder)

Coriander seeds-1tablespoon
Poppy seeds (gasagasalu)-1tablespoon or cashew nuts-5
Dry coconut-a small piece
Cloves-4
Cinnamon-1 small stick
Cardomam-1
Coriander or mint leaves-few
Oil-3 tablespoons



Method:

1. Wash and mix the chicken with salt and turmeric powder and keep it aside.

2. Grind the onions, chillies and tomato into small pieces, not into paste.

3. Heat the oil in a pan or vessel and fry the onion, chilli and tomato mixture until it turns brown.

4. Wash the chicken pieces one more time and drain the water. Add the chicken and fry for five minutes on medium flame.

5. Add the ginger-garlic paste, chilli powder, turmeric powder, salt and a cup of water and let it cook.

6. Once the chicken is cooked, add the masala powder and lower the flame.

7. Let it cook for five more minutes; turn off the stove when oil separates from the gravy.

8. Garnish with coriander leaves or mint and serve hot with plain rice or pulav or jeera rice, chapathi or pesara garelu.

Click here to see my pesara garelu or green moong dal vada recipe.

Note: Vegetarians, we can follow the same recipe with potatoes or cauliflower or soy nuggets.