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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