Coconut Milk Almond Chicken Curry Recipe [How to]

    Hi friends, toady recipe "Coconut Milk Almond chicken"... Its my own recipe, y means my brother will ask me some different and tasty recipe in Non veg we want.. And also he told me I want some creamy texture also... So I think this recipe kashmri type and andhra style... So I tried this recipe in my home... He really loves it so muchhhhhhh............. Not he all my family member will love it so much... :).... So friends you also see the process and then try it in your home......

Ingredients:-

• Chicken 250 grams
• Badam / Almond paste 1 cup
• Tomato 1
• Onion paste 1 cup
• Green chilies 7
• Ginger garlic paste 2 1/2 tbsp
• Coconut milk 2 cups
• Whole garam masala 
• Kismis (Raisins)
• Cashew nuts
• Kasurimethi
• Salt to taste
• Oil 15 table spoons
• Olive oil 2 table spoons
• Ghee 2 tbsp
• Shahjerra 1 tbsp

Lets start cooking:-

1. Before starting keep the cleaned Boneless Chicken in freezer for 2 to 3 hours, so that chicken will be soft, juicy and adds more taste to this 'Almond Coconut Milk Chicken Curry'.
2. Take a pan add 10 tbsp of Sunflower oil and 3 tbsp of Olive oil to heat.
3. Add Dalchini, Cloves, Elaichi and Kasurimethi light fry.
4. Now put the Onion paste fry it for light Pink colour.
5. Add Ginger Garlic Paste and fry this for a minute to get its flavour to the curry.
6. Now add bay leaves, cashew nuts and mix it for 2 or 3 minutes. After this add chopped green chillies allow it fry for again two minutes.
7. Put the chicken into this mixture sprinkle turmeric powder and salt and rinse this mixture till oil oozes out.
8. Now add chopped tomato pieces fry it for one minute.
9. After this add Badam Paste mix till paste reaches to every piece well.
10. Add Kissmiss and allow the mixture fry for 10 minutes on MEDIUM flame.
11. Two cups of Coconut milk is to added and allow it to boil till it get THICK tendency.
12. Now take another pan add 3 tbsp of Ghee to heat. Add Shahjerra for light fry and apply this to Curry and mix it well.
13. Finally add curry leaves and now this recipe is ready to eat
14. Move it to bowl, garnish and serve it :-D.

Note: Time mentioned above is not exact.

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Green Peas Chicken Curry How to Cook

     Hi friends, today one different and tasty recipe Green "Chicken Peas Curry".  Indian Green Chicken peas Curry Recipe is a mouthwatering, tasty and a authentic  green curry made by me and mom. Wonder what took me so long to update this recipe. As it was lying in my draft for a long time. As I had gone for shopping after a real long time. I was very tired hence didn’t make anything. So I thought of sharing this unique  Indian Green Chicken Curry Recipe with all of you from my drafts :)... We went to restaurant, my Dad seeing menu, my Dad show to me one recipe that is green chicken,  so my Dad ask me and then order the green chicken with naan... First time I eat this recipe, wow the taste is amazing we love it.. Then I told to my mom y don't we try this recipe in your home. My Mom told to me ok... Then next week we prepare this tasty recipe.. 

     So coming back to our  Indian Green Chicken Curry Recipe.  This  Indian Green Chicken Curry Recipe looks tempting and you can modify the way you wanna!. The color is green, easy to make and it goes well with steamed rice Or bhakris (Rice flour chapati). You could also club with naan, tandoori roti, chapatis fried rice etc.., Okay lemme be nice this curry is simple even bachelors can make them. One more hint I have added coriander leaves and green chilies for green color.  And I use special taste came that's y I use sweet corn and green peas for.. It came more taste and different.. So lets me quickly share this this recipe with everyone to in my blog friends so lets see the process and then try this recipe in your home and then enjoy the flavor...

Ingredients :-

• Chicken 1/2 kg
• Green peas 50 grams
• Sweet corn 50 grams
• Green chilies 6
• Red chili powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Dry Coconut powder 4 tbsp
• Cumin seeds 1 tbsp
• Coriander powder 1 tbsp
• Garam masala powder 1, 1/2 tbsp
• Turmeric powder 1/2 tsp
• Coriander leafs 1/2 cup
• Cinnamon sticks 4 (small)
• Cloves 6
• Cardamons 5
• Oil 10 to 12 tbsp
• Salt to taste
• Curry leafs

Preparation :-

1. First take a jar add coconut powder, red chili powder, cumin seeds, coriander leafs, coriander powder, ginger garlic paste, salt, green chilies, garam masala powder, turmeric powder, and then grind it fine paste with the help of water.
2. Next take a wok add oil to heat, when oil is heated add cinnamon sticks, cloves, cardamons, curry leafs, turmeric powder fry it for 30 sec.
3. Now add chicken pieces mix it well, fry it for 5 minutes then add half boiled green peas, sweet corn and then mix it all...
4. Fry it for 10 minutes in medium flame.. Add 1/2 glass water mix it. Then add salt mix it.. When the chicken is boiled, then add grind green paste mix it well.
5. And cook it for 10 to 12 minutes in medium flame for the mixture will absorbed all ingredients, oil also oozes out...
6. When the oil is oozes out, curry is ready, to serve now add curry leafs, coriander leafs and then mix it well...

Now the chicken is ready to serve...... Add some fresh cream 3 tbsp and then serve it hot...... The tasty and delicious recipe is ready... Serve this recipe with rice, chapati, roti....    

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Kofta Trivan Curry Recipe How to Prepare

    Kofta Trivan is one of the most delightful vegetarian dishes that most of us tend to order in any South Indian & North Indian restaurants. It is one of the signature dishes which are definitely served in the parties and family functions. It is also one of the best vegetarian recipes which is a favourite of both vegetarians and non vegetarians alike. When you hear of Kofta Trivan, the first thing comes into mind is a lengthy and complicated procedure. That is why we mostly order it from restaurants to save the hassle. But what if we tell you that you can prepare this creamy vegetarian recipe at home in 30-40 minutes without any complications? Yes, you have read it right and today we have an easy Kofta Trivan recipe for you to try. So, what are you waiting for? Read on and try out this easy and hassle-free recipe of Kofta Trivan Curry Recipe. It is definitely worth a try. Simple ingredients and easy to prepare this tasty recipe.. Its so good to eat with veg fried rice, roti, chapati.... So lets start the process...

Ingredients :-

• Potatoes 250 grams
• Carrot 100 grams
• boiled Green Peas 50 grams
• Paneer 100 grams
• Green chilies 6
• Red chili powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Maida 50 grams 
• Corn flour 4 tbsp
• Bread powder for roll
• Turmeric powder 1/4 tsp
• Milk 200 ml
• Cashew nuts paste 200 grams
• Pepper powder 2 tbsp
• Salt to taste
• Oil for deep fry & fry
• Coriander leafs

Preparation :-

1. First take a boiled vessel add potatoes, water  and boil it for. When the potatoes are boiled then move it to a plate and cool it for... Then remove the skin, mash it.
2. When the potato is mashed and now add grated carrot, salt, red chili powder, mix it well for the mixture will prefect.
3. Next take a jar add boiled green pieces, ginger garlic paste, salt, green chilies, and grind it fine paste and move it to a bowl.
4. In same jar add paneer pieces, salt, pepper powder 1/2 tbsp, and grind it fine mixture.
5. Next take grind green pea paste shape it small balls. Next take paneer mixture roll it and then put the green peas ball and then roll it. Next take potato mixture put the paneer ball into it and then roll it like a ball..
6. All are same process to do, next take a bowl add corn flour powder, water little bit for the paste. And now take potato balls and then dip into corn flour water and then roll it in to bread powder and roll it.
7. Next take a wok add  oil for deep fry... When oil is heat then drop the stuffed potato balls into it and then fry it for.. Fry it in medium flame for red color... And then move it to a paper towel.
8. Now take a wok add 10 tbsp of oil, now take a bowl add milk, maida, salt, turmeric powder, mix it well for.. Then add this mixture to wok and the boil it for 5 minutes in medium flame... 
9. And now add cashew nut paste, pepper powder water 1/2 glass and then boil it in low flame for 5 to 8 minutes. When the mixture is boiled oil oozes out, then add fried koftas and then mix it once....  
10. Cook it for 5 minutes and then move it to a bowl and then serve it hot.... 

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Vadapappu Panakam Recipe How to Prepare

Sri Rama Navami Prasadam "Panakam, Vada Papu". How to prepare the process here... In south side, Sri Rama Navami is famous.. Sri Rama Navami means Sita devi, Sri Ram Wedding Anniversary... Today morning we start pojja in home, and then went to temple and we watch sita devi, sri ram marriage celebrations, are started.. After marriage in there only we eat prasadam in temple... In temple we all are eat lunch and then came to home... Evening start another program 'Sri Ram & Sita Devi god statue of Sita Rama Celebrations in street 'Urchavam'. People went to go with 'Urchavam' statu  god, then we can pray to god, there some people will dancing in road and singing songs, we happy to see that all.. We enjoy alot.......  Ok today  I prepare Navami prasadam Vada Papu, Panakam..  Lets see the process.....

Ingredients :-

• Moong dal 1 cup
• Raw Mango 1
• Jaggery 50 grams
• Coconut pieces 15 tbsp

Preparation :-

1. First take a bowl add moong dal soak it for 3 hours. When then moong dal is soaked and then strain water...
2. Next take a bowl add drain moongdal, add chopped mango pieces, coconut pieces, jaggery and then mix it well..

And now the "Vada Papu" prasadam is ready....

Next item Panakam preparation. Here is the process see it...

Ingredients :-

• Water 1 ltr
• Black pepper seeds powder 6 tbsp
• Cardamom powder 3 tbsp 
• Jaggry add to sweet

Preparation :-

1. First take a bowl add jaggry pieces and then add water mix it well. When the jaggry is completely melted, then drain the water another bowl.
2. Next add black pepper powder, cardamom powder mix it well... And now the "Panakam" also ready to prasadam is ready to god Sri Rama parsadam...
3.  

You can drink this drink is very healthy in this summer... I thick all are know this recipe but how don't that people see this and then try this..... Once again to all "Sri Rama Navami" to all my friends.........

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Carrot Vermicelli Payasam How to Make

   Hi friends... Sri Rama Navami Special recipe Payasam  "Carrot semiya Payasam". Sri Rama Navami Sweet.. Its so easy to prepare this recipe in your home.. So lets see the process how to prepare this recipe in your home.....

Ingredients :-

• Carrot 1 cup
• Vermicelli 1 cup
• Ghee 8 tbsp
• Milk 500 ml
• Moong dal 1/2 cup
• Sugar 1, 1/2 cup
• Cashew nuts 10
• Raisins 10
• Cardamom powder 1 tbsp

Preparation :-

1. First take a cooking vessel add carrot, moong dal and then close the lid and then cook it for.
2. After moong dal, carrot is boiled and then move it to a side and cool it. When the mixture is cool,  and mash it..
3. Next take a cooking bowl add milk to boiled. Then start next process to make.
4. Next take a wok add 2 tbsp ghee to heat it, then add vermicelli  to fry lite golden color. 
5. When the vermicelli is fried, then add to boiled milk mix and boil it for 5 minutes.
6. Vermicelli is boiled then add sugar mix it well. Now add boiled carrot, moog dal mixture and then mix it well, cook it for 10 minutes.
7. And now add cardamom powder and mix it well. Now take a wok add ghee, then add to fry cashew nuts, raisins and then fry it...
8. Now add to boiled payasam and then mix it well, and now move it to a serving bowl....

And the tasty and sweet "Carrot Vermicelli Payasam" is ready to eat... You can put it to pooja for prasadam and then serve it....

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Wheat Flour Semolina Halwa How to Prepare

Hi friends,  sri rama navami subhakankshalu (Happy sri rama navami). To all my friends and relatives... Today special recipe prasadam "Wheat flour Semolina Halwa".  Today sri rama navami, so I prepare this prasadam to sri ram... Its traditional recipe and I prepare some to add in traditional.. Wheat semolina halwa is an any time dessert since atta or wheat flour is available at all times in most Indian households. Wheat flour a part for using it in making rotis/chapatis/pooris it is used to make a delicate sweet which is very much famous in North India , especially in Punjab , Gujarat . It is also served as prasad in all  most North Indian & South Indian temples. 

   Wheat semolina Halwa has always been a dream for me to make it. The traditional method of making wheat semolina halwa makes use of wheat.... taking milk from wheat berries but this is one of the easy methods using wheat flour with no compromise in taste. When it comes to halwa nothing can beat the taste of Wheat flour Semolina halwa.... yummy is an understatement I say.... I cudnt handle stirring all myself along with clicking the steps and amma held a helping hand :) When I saw the shining glowing halwa, cudnt resist at all, it was that delicious and had a thumps up from all of them who tasted it including my best friend who said it is more delicious than badam halwa :) I had no plans of adding food color as I wanted the natural color but then while stirring I felt the color was too dull that it will be pale for the pics so added just a small pinch :) Except for stirring part I would say there is no risk factor involved in this halwa like other burfis. Wheat Flour & Semolina Halwa can be made instantly whenever you feel like eating something sweet at home. It is delicious and equally nutritious. So lets make Wheat Flour Halwa today in the dessert for your family members. So lets try this recipe in your home and put it to paradam to swami and then enjoy it to eat......

Ingredients :-

• Wheat flour 1 cup
• Semolina 1 cup
• Sugar 1, 1/2 cup
• Milk 4 cups
• Ghee 1 cup
• Cashew nuts 10
• Raisins 10
• Cardamon powder 1 tbsp
• Pista pieces 2 tbsp

Preparation :-

1. First take a wok add 2 tbsp of ghee to heat it, when ghee is heated add semolina fry it for good smell. Fry it in medium flame. When the semolina is came good smell move it to a plate.
2. Next add 2 tbsp of ghee in same wok to heat it, now add wheat flour and fry it also good smell. When wheat flour will came good smell and move it to a plate.
3. Now add 1 tbsp ghee, fry cashew nuts move it to a bowl.. And now add sugar, 1 glass water and then heat it.. When the sugar is melted, it came one boiled, and then add boiled milk and then mix it well.
4. Now add fried wheat flour mix it well, then add fried semolina also and then mix it well.. Put it in low flame to cook the mixture.
5. And now add cardamon powder mix it well... When it came halwa Constance and then add ghee and then mix it well... 
6. When the ghee is absorbed and then mix it well.. Cook it for 10 minutes in low flame, then ghee will oozes out and the halwa is ready.. 
7. Now take a plate apply ghee and then move it to plate and then spread it... And now add fried cashew nuts, raisins pista ... And then cool it cut pieces and then move it to a plate....

Now the tasty and sweet Wheat flour Semolina hawla is ready... If you take halwa are you cut pieces also as you like... Put it to god for prasdam and then eat it....... 

Once again to all my viewers "Happy Sri Rama Navami" to all.............. 

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Paneer Cream Khoya Curry How to Prepare

     Hi, today one different recipe "Paneer Cream Kova (Koya) Curry". Its little sweet and spicy. I saw this recipe in tv I like it so I tried in my home mmmmhhh so delicious recipe... But I use Koya quantity little bit so the curry is little bit sweet.. Next time I tried this now it came so good... Little bit sweet little bit spicy... Its so good to eat with chapati, roti... It is very easy to cook and perfect for those who like creamy and buttery dishes. For healthier option you may replace paneer with silken tofu. Paneer cream kova was in my to do list from a long time. Finally I tried it last weekend and the taste was awesome. Addition of khoya makes it different from regular paneer and it tastes so yummy. I used this recipe very simple ingredients... Like paneer, cream, kova (koya)... Let’s come to the recipe. So see the process and then try it in your home and enjoy to eat this taste recipe....

Ingredients :-

• Paneer cubes 1 cup
• Cream 6 tbsp
• Butter cubes 2
• Ghee 2 tbsp
• Oil 8 tbsp
• Green chili paste 1 tbsp
• Ginger garlic paste 1 tbsp
• Cashew nut paste 3 tbsp
• Cashew nuts roast 1 tbsp
• Coriander powder 1 tbsp
• Garam masala powder 1 tbsp
• Milk 1 cup
• Kova (Koya) 100 grams
• Red chili powder 1/2 tbsp
• Cumin seeds powder 1 tbsp
• Salt to taste

Preparation :-

1. First take a wok add oil and ghee to heat it, when oil is heated then add green chili paste, ginger garlic paste and mix it well, and fry it for good smell.
2. Now add cashew nut paste and then mix it, fry it in low flame for 5 minutes.
3. When the cashew nut paste fried, add cumin seeds powder,coriander powder, red chili powder  mix it well.
4. And now add 1 glass of water and then mix it well, boil it for 5 minutes in medium flame.
5. After 5 minutes, add milk mix it well, and boil it the milk for one boil.
6. Now add kova (khoya) mix it well, and add garam masala powder mix it. Boil it for 5 minutes in medium flame. 
7. Now add salt to taste and mix it again boil it for 2 minutes, and check it salt.
8. Then add cream, paneer pieces and then boil it for 5 more minutes, after add butter cubes and then mix it...
9. When the curry is boiled oil oozes out, when oil will oozes out the curry is over. And then add some fresh coriander leafs. Now move it to a bowl and then serve it hot.....

And now the tasty and delicious recipe Paneer Cream Kova Curry is ready to eat garnish with fresh coriander leafs, fried cashew nuts...... You can serve this roti, chapati, naan, pulka, veg-rice to eat so good... So lets try this tasty and spicy curry recipe....

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Raw Mango Green Fish Fry How to Cook

  Hi, today recipe is "Mango Fish Fry". Simple Fish Fry is an easy to make non-vegetarian Indian dish served as an accompaniment. There is no about that the sequeiras are seafood lovers, save for one little sequeira who won't have anything to do wish fish. In coastal areas we prefer fish, prawns heavily. In my home we prefer to eat fish and prawns... Almost weekly we eat fish.. Monthly twice eat chicken... I eat chicken also, but I like to eat fish.... :-) 

    Come to dish, its very simple to prepare and tasty recipe. But we have more time to marinate the fish for more taste.. This fish fry some little bit sour and spicy fish fry... Its different combination and different taste.. Its very tasty, you can serve this side dish... You will eat it with sambar, papu, rasam, etc..., Lets see the process to how to make it....

Ingredients :-

• Fish 1 kg
• Raw Mango pieces 1/2 cup
• Green chilies 10
• Cumin seeds 1 tbsp
• Turmeric powder 1/2 tsp
• Ginger garlic paste 2 tbsp
• Coriander leafs 1/2 cup
• Curd 5 tbsp
• Coriander powder 1 tbsp
• Oil 15 tbsp

Preparation :-

1.  First take a jar add ginger garlic paste, green chilies, turmeric powder, coriander leafs, salt, coriander powder, cumin seeds powder ,mango pieces, curd and then grind it fine paste.
2. Now take a bowl add cleaned fishes, add grind paste and then mix it well. And then put in freezer for marinated the fish for 1 or 2 hours.
3. When the fish marinated and then move it to out. Now take pan add oil to heat, when oil is heated and now add marinated fish pieces each to fry the fish.
4. Fry it in medium flame... One side boiled and then turn carefully, now cook it for 5 minutes. (Cook the fish 50% and then again fry it).
5. After 5 minutes move it to a plate. Same process do like it, and now add  half fried fish pieces again to fry  the fish, fry for crispy.. 
6. Both sides fried fish and then move it to a paper towel and then serve it... Now the crispy and tasty fish is ready to eat.......

   Now the "Mango fish fry" is ready to eat.. Its spicy and little bit sour.. You can serve it with side dish... Its good to eat lunch time or dinner time... What you like... Its good to eat.. Tyr this taste dish in your home and then seed to me your feed back to friends........

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Coconut Milk Paneer Capsicum Curry How to Prepare

Ingredients:-

• Capsicum pieces 1 cup
• Paneer pieces 1 cup
• Onion paste 1 cup
• Tomato paste 1 cup
• Coconut milk 2 cups
• Shah jeera 1 tbsp
• Cardamoms 5
• Cinnamon sticks 4
• Cloves 5
• Star Anise 2
• Green chilies 6
• Ginger garlic paste 1 tbsp
• Turmeric paste 1/4 tsp
• Red chili powder 1 tbsp
• Kasuri methi 
• Poppy seeds, cashew nut powder 2 tbsp
• Olive oil 15 tbsp
• Salt to taste
• Coriander leaves

Preparation:-

1. First take a wok and add olive oil to heat, after heating add finely chopped capsicum pieces and fry them.
2. After a minute or two add salt for it and then mix it well till it looses its raw smell, after finishing move it to a bowl.
3. Now add finely chopped Paneer pieces, and then fry till it turns into light golden color. When it is, move it to a bowl.
4. Now add 3 table spoons of olive oil, when oil is heated add cinnamon stick (Dalchini), Shahjeera,  Cardamoms, Star anise, Cloves and then fry these for 1 minute.
5. Now add onion paste and fry it till light pink color and now add chopped green chillies and then mix it well.
6. Add Ginger Garlic paste and then fry for 3 to 4 minutes.
7. After that add tomato puree to this mix and rinse it well. Now  add salt to taste and turmeric powder to this mix.
8. Now put a lid and allow it to cook for 5 to 6 minutes.
9. Now remove lid you will be starting to get nice aroma of the flavour. Now add kasuri methi mix it well for 3 minutes. 
10. Now add fried capsicum pieces and mix it slowly, after that add fresh coconut milk and then mix it. Now add red chilli powder as per your wish and rinse it. 
11. Now allow the curry to cook on medium flame for 8 to 10 minutes till it boils.
12. After it starts boiling add Poppy seeds and Cashew nut powder to this mix.
13. Now finally add fried Paneer pieces to it. Allow the Paneer to absorb the ingredients for 5 minutes (you will see oil oozing out from the curry).
14. Finally this curry of Coconut Milk Paneer Capsicum Recipe is ready to serve(you can add coriander leaves if you want).
15. Watch the above How to Prepare Video for reference and Happy Cooking...

This tasty and spicy dish is good with Chapati, Naan, Roti, Pulka, Fried rice etc...
Don't forget to hit LIKE and SHARE with your friends and Do Comment below your experience about this Coconut Milk Paneer Capsicum Curry

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Dry Fish Brinjal With Raw Mango Curry

    Me and my dad loves dried fish curry, not only dried fish, he love anything fishy. I have mentioned this all the times whenever i post fish recipes. So my mother will prepare to use so many times. I am also tried this recipe with my Amma help, I love to making fish curries and we eat all. First I ask to my Dad(Nana) how it taste, because each time i make different curries. Most of the time it is his favorite fish curry. I have posted a dried fish fry recipe before, that is the first time i cooked using dried fish. Dried fish is only for the heavy fish lovers, because it has a intense fishy taste which i don't like. And also it is packed with tons of salt, so you have to wash it well to get rid of it and also you shouldn't add any salt untill the dish is finished, taste it and add it in the end.

  Now coming to this recipe, couple weeks back when me and me and mom (Amma)went shopping, my Amma saw some type of dried fish in the shelves. In Nellore have large fish market, there we got many more variety of fish have here. There have fresh fishes and dried fishes also we got.. In nellore it a coastal area thats y we got different types of fishes, prawns. Especially Iam fish lover I want weekly once, so my Amma prepare so many variety's to me like birnjal dry fish, drum stick dry fish gravy, lady's finger dry gravy... mmhhh I love it so much.. Try to find dried fish which is packed properly and looks clean, imported dried fish can have less salts,  I have shared a tip of soaking the dried fish in hot boiling water for 15 mins before you cook them, this will remove most of the salt and make it soft. Its taste is so good... Ok lets see it this dish how to prepare easily... 

Ingredients :-

• Dry fish pieces 10 
• Brinjal 150 grams
• Onion 1
• Tomatoes 2
• Green mango 1
• Mustard seeds 1 tsp
• Urad dal 1 tsp
• Fenugreek seeds 1/2 tsp
• Turmeric powder 1/2 tsp
• Red chili powder 2 tbsp
• Coriander powder 1 tsp
• Oil 15 tbsp
• Curry leafs

Preparation :-

1. First take a wok add 10 tbsp oil to heat, when oil is heated and then add dry fish pieces and then fry it for red color, and then move it to a plate.
2. In same wok add oil and then, add mustard seeds, urad dal, fenugreek seeds and then fry it for 1 minute.
3. Next add chopped onions, salt, curry leaves, turmeric powder and then fry it for medium flame for lite brown color.
4. And then add tomato pieces also to fry for, put the lid and then cook it for 5 minutes.
5. And now add chopped brinjal pieces and then mix it well, and then add red chili powder and then boil it for 10 minutes.
   
6. When the brinjal is half boiled and then add chopped green mango pieces and then mix it well. And then put the lid to boiled the curry.
7. When the curry is boiled 90%, and then add fried dry fish pieces and then mix it well, again put the lid to boil it for 5 more minutes. 
8. Once the curry is almost done and then check it salt, and then move it to a bowl and then serve it... 
   

And now the tasty and spicy dish "Dry fish brinjal with raw mango" curry... Its so spicy and delicious recipe.. It's so good to eat rice only hot or cooled it's so good taste.. Once try this recipe in your home and then send to me your feed back...

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How to Prepare Soya Beans Curry Recipe

   Soya Beans curry is a thick gravy side dish which goes well with rotis or chapatis.  It is a high protein dish which is made with Soya Beans in a onion-tomato gravy and then mixed with Indian spices.  Soya beans are considered to be a source of complete proteins.  This curry can be included in our daily diet  to get the maximum health benefits. Soya Beans were always something I avoided! Not that I don't like it actually, its more to do with health reasons. I remember eating this when I was about 13 - 14 years, my Mom made some dish with it for the first time. Shortly after eating it, I noticed my eyes were red. Dad said maybe these didn't suit me. Well I really don't know if it was these or something else. Those days I had some allergy to certain foods, which to my bliss, never got discovered. And I happily ate everything on earth, except these!

   Infact few years back, the soya meat as its called the meal maker, was so popular that it was added to all vegetarian dishes. After turning a pure vegetarian, I some how could never palate anything in resemble. The rule for me was quite simple, when you decided not to eat something, why even eat something in imitation? I don't like imitations, be it anything for that matter!  

    This rich creamy Soya Bean Kurma we had last week. This isn't exactly the way kurmas are made, but then I am never known to stick on to any particular instructions. I strongly believe recipes are emerged most times, very rarely created! I will surely make a special note of those created ones pa moi!  Soya Beans are one of the most nutritious food items provided by the Mother Nature. These soya beans are rich in various imperative nutrients and are also rich in taste. Its so good to health so try this recipe.... But one thing some people don't like to eat this, and some they got allergy that people avoid this recipe and then try with milk it so good, its combination is potato.. Same process but potato pieces and soya milk.. its also so good to eat.... So lets see the process how to cook the recipe.....

Ingredients :-

• Boiled Soya 1 cup
• Onions 2
• Tomatoes 3
• Ginger garlic paste 1 tbsp
• Green chilies 3
• Turmeric powder 1/4 tsp
• Red chili powder 2 tbsp
• Carrot 1
• Curd 1/2 cup
• Garam masala powder 1 tbsp
• Salt to taste
• Oil 8 tbsp
• Mint leaves 
• Coriander leaves

Preparation :-

1. First take a jar add onions and then grind it fine paste. And then move it to  a bowl and then add tomatoes and then grind it fine paste.
2. Now take a wok add oil, when oil is heat and then add onion paste, ginger garlic paste add and then fry it for 5 minutes oil will came out.
3. When oil came out and then add green chilies, salt, turmeric powder and then mix it well for it 2 minutes. 
4. And now add mint leaves, tomato pure and then mix it well for, cook it for 5 minutes in low flame.
5. It came's thick and then add curd, red chili powder, boiled soya beans and then mix it well. And now cook it for 10 minute's, the mixture will be catch the beans.
6. And then add water and then mix it well, now boil it for 15 minutes put the lid and then boil it in low flame.
7. After 15 minutes, check it once the curry totally cooked and then add garam masala powder and then mix it well for 2 minutes and then move it to a bowl and then add some fresh coriander leaves and then serve it....

And now the dish is ready to serve it to roti, chappati, naan, pulka, puri what u like eat it.... Its so tasty and delicious curry... Its also so good to health.. Soya milk is so good to children... So try this tasty  recipe and then send to me your feed back to me.....

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Prawn Gravy Recipe How to Prepare

     Hi friends, today recipe "Prawn gravy" is very spicy and delicious recipe. In Andhra we prepare this recipe regularly. In Nellore we eat heavily sea food, we love it so much fish and prawn. I love prawn curry, fry, shallow fry... My mom prepare so many variety's, she will prepare like gongura prawns curry, coconut prawns curry like so many... I prepare this today with poppy seeds paste to use and make this recipe... It's also so tasty and mouth watering recipe. Prawns is one of the most tempting coastal food across the world. This Prawn curry is prepared in the traditional style. My grand mother prepared non-veg recipe in traditional vessels like mud pot.. Its so good taste to eat the curry.  One important is  to clean the prawns. The vein like string appearing in a prawn is actually its internal organs and intestine. If not cleaned it may leave a bad taste and it is unhealthy. Its must be.... So lets see the process to make the prawn gravy recipe here.... Its very to prepare this taste and spicy recipe......

Ingredients :-

• Prawns 250 grams
• Onion 1
• Tomato 1
• Green chilies 4
• Ginger garlic paste 1 tbsp
• Roasted Poppy seeds paste 4 tbsp
• Coriander powder 1 tsp
• Garam masala powder 1 tsp
• Cumin seeds powder 1/2 tbsp
• Red chili powder 2 tbsp
• Turmeric powder 1/4 tsp
• Oil 10 tbsp
• Salt to taste
• Curry leaves
• Coriander leaves   

Preparation :-

1. First take a wok add oil to heat, and then add chopped onions and then fry it for 5 minutes. And then add chopped green chilies and then fry it for 2 minutes.
2. And now add curry leaves, ginger garlic paste and then fry it for good smell.
3. And then add poppy seeds paste and the fry it for 5 minutes in low flame. And then add coriander powder, salt, red chili powder, turmeric powder, cumin seeds powder and then mix it well for 2 minutes.
4. Now add chopped tomato pieces and then mix it well for good smell, and then add water for just 1/4 cup and then mix it well.
5. And then boil it for, oil will came out and then add cleaned prawns and then mix it well. And then put the lid cook it for 2 minutes.
6. After 2 minutes lets check the gravy and then add 1 1/2 cup water and then mix it well. And then boil it for 10 minutes, cook  it with the help of lid.
7. And now check it this one's when the prawn is boiled and then add garam masala powder and then mix it well.
8. And now add fresh chopped coriander leaves and then mix it well. Put it for 1 minute and then move it to a bowl. And then serve it with coriander leaves and then serve it.......

And now the dish is ready to eat.... Serve this gravy with rice, roti, chappati, etc.., Its very tasty and delicious recipe.... Enjoy the taste.......    

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How to Prepare Ugadi Pachadi Recipe

WHAT IS THE MEANING OF UGADI (TELUGU NEW YEAR) 

     Ugadi meaning in English Lets the festival of Andhra Pradesh New Year it is our traditional festival. This year is "Manmadha Nama Savacharam".

    All Hindu festivals have their own significance and importance. Hindu culture has a rich heritage, with numerous festivals. Each celebrated festival throughout the year has its own distinct value and ritual practice. Ugadi is celebrated in many states like Maharashtra, Karnataka, Telangana and Andhra Pradesh. 

     March 21st  is the beginning of the Telugu new year (Ugadi). What is the first season (rithu) of the year? It is the season of spring (vasantha-rithu). What is the most important month in the year? It is chairtra masa (the first month of the year). The bright fortnight (sukla paksha) is the better part of the month. Among the days, the first day of the lunar month is important. As all these important elements are present today, it has special significance as marking the commencement of a new year (described as Ugadi).

      Ugadi is also regarded the beginning of a new Hindu lunar calendar with a change in the moon's orbit. On this day predictions are made for the New Year. The panchanga shravanam or listening to the yearly calendar is done traditionally at the temples. Preparations for the festival begin almost a week ahead. Houses are cleaned. Shopping to buy new clothes and other items add to a lot of excitement. 

      On Ugadi, people wake up before the break of dawn and have a head bath. The entrances of their house are decorated with fresh mango leaves. According to the legend, Kartik asked people to tie green mango leaves to the doorway. It signifies a good crop and general well being.  
     On this day, it is the practice among the rural folk to eat what is called "Ugadi Pacchadi (Ugadi Chutney). This Chutney is made from neem flowers, mango pieces, honey, sugar and other ingredients with different tastes. The inner significance of this preparation is to indicate that life is a mixture of good and bad, joy and sorrow and all of them have to be treated alike. All experiences have to be treated with equanimity. Every one should make a resolve that he will face calmly whatever happens in this year "Manmadha Nama Savacharam", accepting it with good grace. Welcome everything. Consider everything as for one’s own good. Men should rise above sorrow and happiness, success and failure. This is the primary message of the Ugadi festival.
   So lets see the process of Ugadi Pachadi recipe.. How to prepare it....      

Ingredients :-

• Raw mango 1
• Neem flower 5 tbsp
• Jaggery 50 grams
• Tamarind juice 1/2 cup
• Banana 2

Preparation :-

1. First take bowl add tamarind, water soak for 10 minutes. And then mash your hand then take juice only.
2. Next take raw mango grated it and then add to tamarind juice.
3. Next take jaggery grated it also and then mix it for 10 minutes, it also came juice.
4. Next add banana pieces, neem flower and then mix it all... And then put it for 15 minutes and the eat...

We prepare this for god to give us happiness, success, and then reach to ur goal... to pray to god and then we eat this ugadi pachadi... 

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Aloo Chutney Wale curry Recipe How to Prepare

    Hi friends, today recipe is "Aloo Chutney Wale" it is a curry recipe. Highly rich and tasty tang, I see this recipe in online I like it so much then I tried this recipe in my home it good to eat and some spicy and tangy dish its. This is an original recipe from famous chef Arvind Saraswat where potatoes stuffed with paneer are simmered in a tangy chutney. This dish is certain to leave the palate tingling. What we liked most about this dish was that it was a refreshing change for a curry flavor. The sourness and tangy ness of the chutney in the gravy made it very addictive. The tough part that needed a little patience was scooping out the potatoes and filling them. I love potatoes very much, I prepared with potato like aloo dum curry, aloo fry, aloo sweet, aloo kurma etc.., we prepare different types of varityes. So when ever I get a chance to make it for me, I make it for myself. This is the by far my favorite potato dish. I made it so many times before my blog and after that this is the first time I am making it so would love to share it with you. It is healthy because it requires very less oil. Anyways I don't use lot of oil. If you have boiled potatoes ready or frozen one then this will be done in 10 minutes. By the time we finished cooking this recipe we were completely exhausted but the experience was very rewarding nevertheless. Its so delicious recipe, you can serve this tasty recipe with roti, chappati, puri and also serve this recipe with fried rices also it so tasty and be rich... So lets see the process to make it.....

Ingredients :-

• Boiled medium Potato 250 grams
• Onions 2
• Tomato 1
• Coriander & Mint leaves paste 6 tbsp
• Ginger garlic paste 1 tbsp
• Cashew nut paste 4 tbsp
• Cashew nuts 10
• Cumin seeds 1 tsp
• Paneer Grated 50 grams
• Ginger pieces 1 tbsp
• Ginger pieces 1 tbsp
• Red chili powder 1 tbsp
• Turmeric powder 1/4 tbsp
• Garam masala powder 1 tbsp
• Butter 3 cubes
• Oil for deep fry
• Salt to taste

Preparation :-

1. First take a wok add oil for deep fry to heat, when oil is heated and then drop the boiled potatoes into oil and then fry it golden red colour in medium flame.
2. It came's golden red colour and then move it to a bowl, and then start next process to prepare the curry.
3. Next take a wok add butter, and oil 6 tbsp heat it, when oil is heated and then add cumin seeds to fry, and then add onion paste, salt and then mix it well.
4. And then add ginger garlic paste, turmeric powder and then mix it well for.. And then fry it for 5 minutes in low flame.
5. And then add coriander paste and then fry it for good smell, and then add tomato pieces and then fry it for 2 minutes. 
6. And then add cashew nut paste and then fry it for 5 minutes and then add 1,1/2 water and then mix it well for it came's good smell, boil it in low flame. 
7. Next  take fried potatoes and then cut it center, now scoop out the potato in the center for stuffer the panner batter.
8. Next take a bowl add grated paneer, salt, finely chopped green chilies, finely chopped cashew nuts, finely chopped ginger pieces and then mix it well.
9. Now take the potato and then stuffed the paneer into that potato and then add to boiling curry all are same to do like that.
10. And then once side mix it, and then cook it for 5 to 10 minutes in low flame, when the curry is thick and then move it to a serving bowl add some little bit of butter and then serve it hot.....

And now the tasty and delicious recipe Aloo Chutney Wale Curry is ready to eat...... Its so cooked to eat with fried rice's, roti, naan, puri, chappti.... its so good.. You can serve this curry in dinner time.....

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Bread Kofta curry Recipe How to Make

   A perfect recipe for all occasions, which goes well with all Indian breads and rice is kofta curry. Koftas are the deep fried dumplings made with single vegetable or a combination of different veggies. The name comes combined with the veggie name or the ingredient used such as potato kofta, lauki kofta, cabbage kofta, palak kofta, malai kofta and so on. I like bread so much I will tried with bread sweet and hot I can use it... Not only me my father loved.. Actually my father Ex-military.. so my father prefer butter, bread, roti, chappati, milk products, he liked so much, thats Y my mom prepare these items use in your home regularly. That's my prepare's so many variety's are prepared in my childhood. And there are some days when i have a loaf of bread whiling away its time in a mighty jolly way in the pantry. And that s exactly when i make bread kofta curry. Actually in this Summer, is the lack of variety in vegetables available. This recipe takes care of that - with curd being the main ingredient for the Koftas. And since it's made of curd - it's the perfect recipe for summers! Here I give a simple bread kofta recipe where the deep fried vegetable dumplings are cooked in a tomato onion gravy with mild masala. Simple ingredients have to this curry and taste be also so good, little bit spicy and little bit sweet. I use in this sweet curd that's y it came's little sweet. So lets see the process how to prepare this gravy... Lets see....

Ingredients :-

• Bread pieces 8
• Sweet Curd 1 cup
• Maida flour 10 tbsp
• Cooking soda 3 pinches 
• Onion paste 1 cup
• Tomato paste small cup
• Green chilies 4
• Ginger garlic paste 1 tsp
• Turmeric powder 1/2 tsp
• Red chili powder 1 tbsp
• Garam masala powder 1 tsp
• Coriander powder 1 tsp
• Butter 3 cubes
• Oil for deep fry
• Salt to taste
• Coriander leaves

 Method :-

1. First take a bowl add half cup of curd and then add bread pieces and then soak it for 2 minutes.
2. When the bread is soaked and then add maida, salt, chopped green chilies chopped coriander and then mix it soft dough. 
3. Next take a wok add oil to heat, and then take the dough prepare it round small balls, when oil is heat and then drop the bread balls into and then fry it golden colour in low flame.
4. When bread balls are fried and then move it to a plate and then start next process.
5. Now take a wok add butter to heat, and then add onion paste, salt and then fry it for 5 minutes. 
6. And then add ginger garlic paste fry for 1 minute, and then add tomato puree and then fry for 3 minutes to the good smell.
7. And now add red chili powder, turmeric powder and then mix it for 2 minutes. Now add 1 glass (big) water add then mix it for, and then put the lid to boiled.
8. When the water is boiled and then add fried bread kofta and then mix it well. And then add coriander powder, garam masala powder, curd, coriander powder and then mix it well. 
9. And also cook it for 10 minutes in low flame, and then open the lid just mix it and then gravy is ready, now move it to a serving add some fresh coriander leaves and then serve it hot........

So tasty and delicious recipe, Bread Kofta is ready to eat... You can eat this with naan, roti, chappati, or puri its great combination to eat this... So try this tasty recipe and enjoy it... Its so good to eat in dinner time.......

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Baby Corn Samosa How to Prepare

   Hi, friends to day one snack item "Baby corn Samosa" it's so crispy and so tasty snack item. Onion Samosa recipe is one of the most sought after snack recipe by many of my blog readers. I am talking about the addictive, small, crispy onion samosas that are served in the college canteens, railway stations, movie theatres, Irani tea cafes and the like. Seriously, I am no expert in making this classic Indian addictive snack that also goes by the name, Irani samosas. Trying to achieve perfectly crisp onion samosa is not an easy task. Having said that, I will also say that one can make it at home with near perfection. Onion samosa is different from the regular Punjabi style samosa in terms of the filling as well as the texture of the outer dough layer. Onion samosa has a super crispy, smooth exterior with a lightly spiced onion filling. The onion filling is mixed with powdered poha aka beaten flat rice flakes which absorbs any moisture that the filling might have. But today I prepared with "Baby Samosa". Its also so crispy and tasty snack. We eat onion samosa, potato samosa, chicken samosa also we but, but this so different and so crispy and taste snack item. In my home my grand mother (my moms mother) prepare a lots of varieties she prepare to use. And my she is best mother and best cooking chef in my home. In my school day's we came to house my mom prepare to use so many different and tasty snack's to prepare.. Wow its so great to me.. My aunty  prepare this samosa very tasty I like it so much so crispy and tasty. One my aunty is came to our home then I ask to her, she will prepare to me again. Then I saw the how make samosa recipe prepare. Really I must thank to my sweet aunt.. how to make crispy "Baby Corn Samosa". You really loved it.. So lets see the process. How make it.. But we use madia flour and rice flour to prepare this crispy snack. If u use can try pastry sheet or wrap sheet also it will got ready made also got so can try that type aslo... But we prepare this fresh and we prepare dough.  

Ingredients :-

• Boiled Baby corn 100 grams
• Maida flour 1 cup
• Rice flour 1/2 cup
• Cooking soda  1/4 tsp
• Ajowan seeds 1 tbsp
• Onion 1
• Tomato 1
• Carrot 1
• Green chili 3
• Red chili powder 1 tsp
• Turmeric powder 1/2 tsp
• Coriander powder 1 tsp
• Garam masala powder 1 tsp
• Oil for deep fry
• Salt to taste
• Curry leaves
• Coriander leaves
• Tomato sauce

Method:-

1. First take a wok add 10 tbsp of oil to heat it. Next take a bowl add rice flour, maida flour salt, ajowan seeds, cooking soda and then mix it well.
2. Now the oil is heated and then add it to rice flour mixture and then mix carefully for.. Next add water to mix it soft dough. 
3. And also cover it with a damp cloth over dough, and leave aside for 30 minutes. 
4. And then start the next process for filling preparation lets see it how to prepare.
5. First take a wok add 5 tbsp of oil to heat, when oil is heated and then add chopped onions and then fry it pink color.
6. Next add grated carrot, chopped green chilies, turmeric powder and then fry it for the soft. And then add chopped tomato pieces, boiled baby corn pieces, salt and then mix it for.
7. When the tomato is totally cooked and then add coriander powder, garam masla powder, red chili powder, chopped curry leaves and then mix it well. And then fry it for 1 minute and then move it to a side for cool.
8. To prepare the samosa take lemon size of dough and leave, them coverd while you roll the ball into thin roti.
9. And make it like a roti with the help of oil and then add some flour and then roll it for. Roll it into a thinner and larger roti. keep it a side. 
10. Next heat a tawa or skillet on medium flame, place a roti on the tawa and allow to cook slightly for approx 10 sec on each side. (Don't cook completely).
11. Prepare with rest of the roti's like wise and keep them covered with a kitchen towel. 
12. Next cut each roti into two halves and keep aside. And then take a bowl add 1 tbsp of maida add some water and then mix it like a thick paste.
13. And now take the half of pastry and make it like samosa shape, and then stuffed the baby corn curry into that and the close it with the help of maida paste, and then put a side for 10 minutes for the paste sealed the samosa .
14. Next take a wok add oil for deep fry to heat, and then put it in medium flame and then drop the samosas in to oil carefully and allow to cook on both sides till they become golden brown colour. (don't cook in high flame)
15. It came's golden colour and then move to a paper towel and then serve it...

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How to Prepare Paneer Khoya Curry

    Hi friends am back... Finely my marriage over... I am so happy to share my life... Lets see introduction of Khoya Paneer.... Khoya  Paneer Curry (Kova Panner Curry) is one of the most popular dish in North Indian cuisine. It is very easy to cook and perfect for those who like creamy and buttery dishes. Don’t worry about the fat as you can cut calories, by using homemade khoya (Dried evaporated milk), made from skimmed milk in 5 min. I will share the recipe soon. For healthier option you may replace paneer with silken tofu. Khoya paneer was in my to do list from a long time. Finally I tried it last weekend and the taste was awesome. Addition of khoya makes it different from regular  paneer and it tastes so yummy. Paneer  in a rich gravy base of khoya (evaporated milk solids), onion and tomato pastes I use in this curry has delicate notes and flavors with just a bit of heat from the green chilies. I use in this recipe not sweet khoya its un sweet khoya I take.. Once I went to my friend sister marriage, in that marriage I eat this tasty khoya panner recipe, really I loved it so much. Next day I saw this process in online but there is another type of khoya recipe I saw. Then how to prepare this, then I ask to my mom, my mom told to me just watch the ingredients and try it for. So I can tried this  recipe with some variations. Wow the taste is great, but I take some sweet khoya also in this gravy.. Some spicy and some sweet I like it 2 combinations of this recipe.. My mom and then my family will be like it this recipe so much... This version is like some gravies you get in restaurants. But the gravy is some more thick or creamy. The curry is subtly flavored and spiced. Since this is a rich curry, its good to make on special occasions, festivals or celebrations. Panner Khoya goes best with tandoori rotis, naans or chapatis. The curry also goes with steamed rice, jeera rice or vegetable pulao. If u want some more rich u want, u can add some cashew nuts and almond nuts also use this recipe. It more taste and more highly rich so try this tasty "Khoya panner curry".  Let’s come to the recipe.

Ingredients :-

• Paneer 200 grams
• Khoya  (un sweet) 100 grams
• Onions 2 (paste it)
• Tomatoes 2 (paste it)
• Ginger garlic paste
• Turmeric powder 1/2 tsp
• Red chili powder 2 tbsp
• Shahjeera 1 tsp
• Garam masala powder 1 tbsp
• Green chilies 4
• Salt to taste
• Coriander leaves
• Butter 2 tbsp
• Oil 8 tbsp
• Water 2 glasses

Preparation :-

1. First take a wok add oil to heat, when is heat and then add paneer cubes to fry for lite golden color. It cames golden color and then move it to a plate.
2. Next take same wok add in this oil only butter, when butter is melted and then add shahajeera and then fry it for.
3. Next add onion paste fry it for 2 minutes, it came's lite pink color and then add ginger garlic paste green chilies also and then fry it for good smell.
4. Now oil is came out to the onion paste, and then add tomato paste also add and then fry it for 5 minutes.
5. And then add salt, turmeric powder and then mix it well. And now add red chili powder and then fry it for 5 minutes.
6. After 5 minutes add khoya, fried panner and then mix it well. When the khoya is mealted and then add water and then mix it well.
7. And now put lid and cook it for 10 minutes in low flame, after 10 minutes check it for once the gravy is thick are not.
8. Once the gravy is then mix it for, when the gravy is cooked and then be thicked and then add garam masala powder and mix it well. Oil will be came out and then add fresh coriander leaves chopped add it to gravey and then mix it.
9. And now the gravy is ready and then move it to a serving bowl and add some fresh coriander and then serve it hot....

And now the khoya is ready to eat.. Its so tasty and easy to prepare this recipe. So try this recipe and then enjoy the tasty.. Its so good taste.. But today I use unsweet khoya if u want try also with sweet khoya its really so good taste also..... So lets try this recipe and then enjoy it.. I prefer this recipe in dinner time......

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How to make Sorrel Spinach Stuffed with Aloo Paratha

This recipe is easy to roll Sorrel Spinach stuffing with Aloo Paratha. To roll stuffed Paratha is difficult task and most of the time lot of filling comes out of it, especially for those who are new in kitchen.  This Sorrel Spinach Aloo Paratha recipe which I have explained tastes same as stuffed Aloo Paratha and good part is the stuffing ingredients tastes in each and every piece of Sorrel Spinach Aloo Paratha .  I have added all the stuffing ingredient of Aloo Paratha in whole wheat flour, sorrel spinach leaves and make soft dough of it .I have not used onion in this recipe but you can add finely chopped onion in Aloo patha dough. You can use lot of healthy options to make Aloo Paratha healthy, nutritious with low calories. Parathas are unleavened flat breads and one the most popular parathas in Indian cusine. Parathas are usually stuffed with any vegetables like cauliflower, cabbage, potato, can stuff with cheese or paneer. A paratha simply can be eaten with spread of butter on top, with any pickle or chutney. I have made sorrel spinach and potato paratha with simple ingredients, so that we can taste only the vegetables not the spices. I have used wheat flour for the dough and used sorrel spinach. The best part of a paratha is the filling. So, the more filling the better. Right? The problem with excess filling is, when we try to roll the parathas, it starts to come out and it becomes very hard to roll them. We can roll with rolling pin with the help of wheat flour it will be easy to make the paratha's easy. When we prepare the dough u must be mix it soft dough and then soak for 30 minutes it will be so soft and then start the paratha's easy... U can prepare the soft dough with milk also it so tasty and so soft... Today I will prepare with curd... So lets watch the process how make taste and soft Sorrel Spinach stuffed with Aloo paratha....... (Sorrel Spinach meaning in telugu Chukkakura leaves.)

Ingredients :-

• Wheat flour 2 cups
• Boiled Potato 1 big size
• Sorrel spinach 1 cup
• Boiled Sweet corn 1/2 small cup 
• Curd 1 cup
• Salt to taste
• Oil 5 tbsp
• Butter fry the paratha's
• Green chilies 3

Preparation :-

1. First take a bowl add wheat flour, salt, chopped sorrel spinach leaves, curd, oil and then mix it well. If u want add some water also and then mix it soft dough. And then put for 30 minutes to soak then dough.
2. Next take boiled potato mash it for like a smooth paste. And then take a jar add boiled sweet corn grind it rough paste.
3. Next add the sweet corn paste to potato mash, and then add salt, chopped green chilies and then mix it well and then put it a side.
4. After 30 minutes and then take the paratha dough, and them take small ball of dough and then take the rolling pin and then press it like chapatti  with the help of wheat flour.
5. Next take stuffed the potato mixer inside and then roll it, and again roll it with the help of wheat flour.
6. Next take chapatti pan to heat it, when the pan is heated and then add this paratha to the pan fry it both side.
7. And then add some butter to fry the paratha, fry it red color it came's and then move it to a plate and then serve it...

Now the tasty and spicy hot paratha's ready eat... U can serve this paratha directly or serve with raitha also u can serve this tasty and spicy "Sorrel Spinach Stuffed wit Aloo Praratha".... Try this tasty and delicious recipe in home and then send to me feed  back...

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Ginger Chicken Gravy How to Prepare

   Ginger Chicken fry, as the name says so is a delicious chicken dry fry dish that is healthy, aromatic and flavorful. Normally this dish is prepared in most of the Chinese food stalls and in few restaurants or dhabas where you find that the Ginger chicken fry is a little sweetish to taste. Here we would actual learn the Indianized way of making the Ginger chicken fry which is spicy and delicious to taste. This delicious Ginger Chicken fry recipe is made combining the flavors of sliced ginger, ginger and garlic paste, green chillies, curry leaves, onions paste and black pepper to create an amazingly coating to the chicken pieces. It can be simply eaten or served with rice. Here freshly ground black pepper is used to give an additional kick and spicy flavor to the dish. Ginger is native to India and China. Although often called “ginger root” it is actually a rhizome. It is available in various forms, the most common of which are Whole raw roots, fresh roots, dried roots, powdered ginger, preserved or stem ginger and pickled ginger. Ginger is almost always used fresh, minced, crushed or sliced. Fresh ginger can be stored for few days in the refrigerator. Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. In west countries, dried ginger is mainly used in cakes and biscuits especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. The Ginger Chicken fry is super delicious and even if eaten a little extra not to worry because Ginger is most commonly known for its effectiveness as digestive aid. So it helps relieve indigestion, gas pains, diarrhea and stomach cramping. Ginger’s therapeutic properties also effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin. Usually in restaurants in the last they add the chilli sauce this usually make it slightly little sweet. Try this recipe and you will surely find the difference. Serve this ginger chicken along with fried rice or roti to make a healthy and delicious meal.

Ingredients :-

• Bone less Chicken 1/2 kg
• Onions 2
• Ginger paste 3 tbsp
• Garlic paste 1 tbsp
• Green chilies 4
• Black Pepper powder 1 tbsp
• Red chili powder 1 tbsp
• Soya sauce 1tbsp
• Green chili sauce 1 tbsp
• Tomato sauce 3 tbsp
• Salt to taste
• Butter 3 tbsp
• Garam masala powder 1 tbsp
• Oil 6 tbsp
• Coriander leaves
• curry leaves 

Preparation :-

1. First take a bowl add bone less chicken, and then add some ginger garlic paste, salt, turmeric powder, 2 tbsp of oil and then mix it well. And marinate for 15 minutes.
2. Next take a jar add onion pieces and then grind it fine paste, and then move it to a bowl. 
3. Next take a wok add butter and oil, when oil heat and then add onion paste fry it for lite pink color. When onion paste is fried and then add ginger paste and fry it.
4. Ginger paste also fried and then add marinated chicken, green chilies and mix it well for, and then put the lid and boil it for 5 to 10 minutes in slow flame.
5. After 10 minutes once mix it well, and then add soya sauce, tomato sauces, chili sauce red chili powder and then mix it well. 
6. And the add 1/2 glass of water and then mix it well, and put the lid and boil it for 10 minutes in slow flame.
7. When chicken is dried and cooked well and then add garam masala powder again mix it, and then add chopped coriander and then fry for 2 minutes. And then dish out to a bowl add some chopped ginger pieces and serve it......

And now the tasty and delicious recipe "Ginger Chicken Gravy" is ready to eat.. Its so good to eat in dinner time... For roti, fried rice, chapati, pulka etc..., so friends try this recipe in your home and then send to me a feed back to me.........

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Chamadumpa Curry in Andhra Style How to Prepare

    Today one traditional and old and old curry Chamadumpa Pulusu (stew) means sauce or gravy dish, cooked with vegetables or lentils with tamarind sauce, jaggery and spices. My grand mom prepare this tasty and delicious recipe. This traditional dish is cooked almost everyday (in some homes it’s a must dish) in Andhra, which are frequently cooked during rainy and winter seasons as it’s much easy to prepare with the available vegetables or just with lentils. Usually stews are accompanied with plain dal (mudda pappu, in Telugu), dry or semi dry curry (which is reffered as vepudu in telugu)along with generous servings of ghee (clarified butter), it is hearty and filling. But we prepare this recipe some type as we like for fry, or gravy, or shallow fry or eat evening snack time also... Almost we prepare this item is for currys... Chama dumpa (in Telugu) , Arbi (in Hindi) is more
commonly known as Colocasia (scientific name), also referred as Taro root. Taro root is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable (wiki). Both the leaves and roots are used a lot in Indian cooking. Famous dish made out of taro leaves in Northern part of India is Patra. In Southern part of India the edible corm (root) is cooked (similar way other root vegetables are cooked, like potatoes with skin on) and then shallow fried and spiced up with chilli powder and salt. Taro root is little sticky and slippery after cooked, which is really suitable for gravy curries and stews. We eat this curry with rice.. In south side we specialy eat rice only... We eat hot rice add some ghee and then add some mango pickle or tomato pickle we eat regularly... In Andhra we take much ghee, we prefer to growing children, month baby to give very much..... K then lets See the Chamadumpa Pulusu (Gravy) how to prepare here the process.....

Ingredients :-    

• Taro root (Chamadumpa) 250 grams
• Tamarind puree 100 grams
• Jaggery 100 grams
• Green chilies 4
• Red chili powder 2 1/2 tbsp
• Turmeric powder 1/2 tsp
• Cumin seeds powder 1 tsp
• Coriander powder 1 tsp
• Sesame seeds powder 1 tbsp
• Peanut seeds powder 1 tbsp
• Dry coconut powder 4 tbsp
• Salt to taste
• Oil 8 tbsp
• Curry leaves
• Coriander leaves

Preparation :-

1. First take vessel add taro roots and wash it for. Next add some water and then boil it for 15 minutes. 
2. When the taro is cooked soft, and then move it to cold water and then put it for 5 minutes. When it cool and then remove the skin and then cut it small pieces and put it a side.
3. Next take a wok, add oil to heat, and then add curry leaves to fry and then add tamarind puree and then mix it well and boil it for 5 minutes.
4. Next add chopped green chilies, chopped taro roots, salt, turmeric powder, cumin seed powder jaggery, red chili powder, coriander powder, 1 glass of water and mix it.
5. Boil it in medium flame, cook it for 10 to 15 minutes, put the lid for the fragrance will be have.
6. When the gravy is thick and then add sesame powder, peanut powder and mix it well. And boil it for 5 minutes.
7. Next add dried coconut powder and then mix it well for, again boil it for 2 minutes and then move it to a bowl and then add some coriander and then serve it......  

And now the dish is ready... Tasty its very old curry.. So try this recipe in your home and then taste the recipe..... Enjoy the new taste... It some sour and sweet recipe try this with rice, and also eat with chappati... As u like....... 

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