Bombay Chutney Recipe Andhra Style How to Cook

    Bombay Chutney is an interesting and a quick side dish goes well with poori, paratha, roti etc. This Veg Recipe is very delicious and takes very less time to prepare. You can either spread Bombay chutney / besan chutney on chapati or eat with chapati. As the name, many people say that it suits for Bombay weather. Onions are major contributors in this recipe. There are many health benefits of consuming onions. Some the health benefits of onions: They are powerful anti-septic, rich in vitamins A, B and C, The high content of iron in onion makes it beneficial for the treatment of anemia, Anti-inflammatory, Eating half a medium raw onion daily significantly helps to correct thrombosis, lower the LDL cholesterol and prevents heart attacks, Whether you eat it raw or cooked, onions help to lower blood pressure naturally and onions are Immune boosters. This chutney i learnt it from my amma who does this chuntey for poori or rotis when there are no veggies at home. My sister too does this recipe and she twisted the recipe by adding boiled potatoes to it. I blogged about this recipe before here and this is just addition of potatoes to this chutney and i am sure potatoes lovers will love this combination of besan and potatoes. But to today we are not use potatoes in this recipe.... I use only onions.... I love to eat this curry in chapati so good taste, in my family me and my dad loved very much chapati.. Amma prepared so many varieties for chapati like tomato and onion combination, only onions curry, potato masala curry etc..., we love to eat.. I thick almost viewers know this recipe who will don't that people to show this recipe so friends... I think see this type curry also and try this.... K then see to make the curry process to......

Ingredients :-

• Besan flour 6 tbsp
• Onions 5
• Green chilies 6
• Urad dal 1 tsp
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Salt to taste
• Turmeric powder 1/4 tsp
• Curry leafs
• Oil 6 tbsp

 Method :-

1. First take a wok add oil to heat, when oil is heated then add urad dal, mustard seeds, cumin seeds, curry leafs to fry.
   
2. Then add chopped onions, chopped green chilies, salt, turmeric powder and then fry it for 10 minutes in medium flame.
   
3. Then add 2 glasses of water and mix it well. And boil it for one boil. Now take a bowl add besan flour, water mix it well.
   
4. When the water is boiled then put it in low flame, then add besan water in it and then mix it well.
   
5. And boil it for thick consistency came and then move it to a side... And then serve it hot.....

         

And now the tasty chapati curry is ready to serve... You can sere it hot, its good to eat in dinner time.. So friends try this recipe in your home and enjoy the new taste...... :-)

Read More

Manjuruh Kalia Chicken Recipe How to Cook Indian Style

   Hi friends, am so happy share my 200th recipe here... And thanks to every one, and my friends, relatives, my face book viewers to all people... Thank u so much to all my sweet friends.. for encourage me.. Am really so happy :)... Today I came with new taste and different Indian style chicken "Manjuruh Kalia Chicken"recipe.. Its some spicy, juicy sweet chicken recipe...  Manjuruh Kalia Chicken is an evergreen Indian chicken curry with black pepper (kali mirch), made in various ways across the nation. The aroma of freshly ground black pepper integrated with the flavour of chicken and assorted spices in this Indian simmered pepper-chicken curry is bound to drive you hungry! Over the years, I have tried experimenting with the combo of pepper and chicken along with various Indian spices. I was searching some good chicken recipe which is delicious but healthy. And it is none other better than CURD (Yogurt) CHICKEN. Less spicy, lightly creamy, healthy. Adopted basic idea from google, but prepared it on my own way. It is quite different, so tasty.

    Magine the goodness of almonds in your curry. Now add the most flavorful blend of spices to it.  And then imagine ‘marinated in yogurt’, tender, juicy, falling off the boneless chicken pieces in this gravy. Its so soft and so juicy.. marinated chicken for 3 hours then i prepare this recipe, actually we went restaurant, then I saw this recipe in that restaurant so we order that curry, I taste it wow amazing taste really I loved it so much, next day I searched this recipe in google.. There are so many recipe have, but how can I select that.. So I read some recipes, but I tried same process but the taste so so.. Then I ask my friend mother she is a north indian,  so I asked aunty she will told the recipe.. Then I stared the curry good but, the tasty is no k then I thick y don't I try google recipe, and my aunty recipe I will combined both and add some spices.. wow great combination the smell is so good taste also nice... But the restaurant taste is not came but its also so tasty.. Really so good taste.. So juicy and lite sweet taste wow its really so good.. Next time I add kasuri methi in this recipe wow now came the restaurant style and taste.... So friends see the process to make this tasty and royal recipe 'Manjuruh Kalia Chicken curry' process... Serve with  hot plain rice but it would also perfect for nun / puri /paratha or even plain roti. Then see the process to make this recipe for ingredients... 

Ingredients :-

• Boneless chicken 250 grams
• Almonds 15
• Onions 2
• Pepper powder 1 tbsp
• Green chilies 6
• Ginger pieces 1 tbsp
• Garlic pieces 1 tbsp
• Cardamom 6
• Cinnamon sticks 3
• Butter 5 tbsp
• Oil 10 tbsp
• Cream 5 tbsp
• Coriander leafs
• Kasuri methi powder 1 tsp
• Salt to taste
• Turmeric powder 1/2 tsp

Preparation :-

1. First take a bowl add cleaned boneless chicken small pieces, salt, turmeric powder then mix it well and marinate it for 3 hours....
2. After 3 hours start the process (why this means the chicken will be soft and cooked also fast and tasty and juicy that's y we marinated this for 3 hours.). And also soaked almonds in hot water and then soak it for 30 minutes. After 30 minutes move it to a plate, then remove the skin.
3. Next take a jar add skin less almonds, lithely chopped onion pieces, 4 green chilies, ginger garlic pieces and grind it. Than add some water again grind it fine paste.
4. Then take a pan add oil, butter to heat it, when oil is heated add cardamom, cinnamon pieces, kasuri methi, green chilies to fry. 
5. And then add marinated chicken pieces, pepper powder and mix it well. Then put the lid to cook the chicken. Roast it lite pink color for 15 minutes in medium flame.
6. When the chicken is roasted then add grind almond paste mix it well for oil will oozes out. Then oil will oozes out then add 1 glass of water, salt to taste and then cook it in low flame for thick paste.
7. The chicken will be cooked and soft then add fresh cream mix it, then add chopped coriander leafs and then move it to a serving bowl and then serve it...

And the tasty and juicy "Manjuruh kalia chicken curry" recipe... Its so tasty and juicy item it good to eat with chapati, roti, plain rice to take.. So friends try this taste recipe in your home and enjoy it share it to your friends :-)... Once again thanks to all my blogger and face book friends.......... 

Read More

How to Cook Butter Palak Chicken With Cashew Nut Paste Recipe

    Palak Chicken is one of the most popular and delicious dishes in North Indian Cuisine. It is a wonderful blend of chicken curry and palak. As much as the color of palak gives away the important ingredient in this curry. Enjoy the goodness of palak and chicken together in one dish. Its weekend and chicken time at our place-like any North Indian Cuisine. I was bout to cook the chicken when I remembered the half pack of palak that is lying cozily in the fridge. I thought of palak-chicken, but din want to follow the palak-paneer method. So I image-searched. Well I first do an image search and whichever pic pleases my eye I check that recipe. But this time I observed that none of the palak-chicken pictures looked mouth-watering. So I randomly checked out 3-4 recipes. This one is slightly different that the normal procedure. And I went on with it. Though I added cashew nuts paste also to the palak puree to give it that extra richness. This recipe is super-awesome. The flavors of cumin and coriander doesn’t over power this dish and it maintains the innocence of the palak. Main flavor comes from the ginger-garlic paste. The aroma was so heavenly……!!!! I served it with chapati. Actually I din add the butter when we had it for the lunch. When I was trying to take a picture of this…I felt it looked too simple, so I just grated a leftover unsalted butter-bar. And when we had it for dinner it was good again. I mean the addition of butter was too good……!!!!!

  Finally, don go by the pic…..it doesn’t justify the goodness of the dish. Just try it……..!!!! I always want to make a dry chicken…….but some how end up in a gravy based dish. It always happens like that. A wholesome and delicious dish cooked with tender chicken pieces floating in thick creamy sauce prepared with palak and butter. You can even use frozen palak as it will save both time and effort. However, fresh is best and always recommended. Make sure you wash the fresh palak leaves well before use. Palak Chicken is a delicious combination of spinach and chicken. Palak, stuffed with the goodness of several nutrients, when combined with chicken makes it quite a different combination altogether. So friends lets see the process to prepare this tasty recipe process here..... Lets check it..........

Ingredients :-

• Chicken 250 grams
• Palak paste 1 cup sma (Spinach)
• Onions 1 cup
• Tomatoes 1 cup
• Ginger garlic paste 2 tsp
• Green chilies 5
• Red chili powder 1 tbsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Turmeric powder 1/4 tsp
• Cashew nut paste 4 tbsp
• Pepper powder 1 tsp
• Garam masala powder 1 tbsp
• Coconut milk 1/2 cup
• Kasuri methi 1 tsp
• Butter 4 tbsp
• Oil 8 tbsp
• Salt to taste
• Coriander leafs

Preparation :-

1. First take a bowl add chicken, salt, ginger garlic paste, turmeric powder and then mix it well for. And then soak it for 30 minutes in fridge.... And then start next process to make the palak chicken.
2. Take a wok add oil and butter to heat, when the oil is heated then add finely chopped onions, salt and then fry it for lite pink color.(Add salt only for onions, it came to be soft cooked and be fast.)
3. When the onions are fried, then add ginger garlic paste and then fry it for 2 minutes. And now add green chilies also to fry it for...
4. Green chilies also fried then add finely chopped tomato pieces, turmeric powder, red chili powder and then mix it well for 2 minutes to cook the tomatoes.
5. After 2 minutes, add marinated chicken mix it well, and fry it for dry the chicken... Roasted the chicken  for 15 minutes.. When the chicken is totally roasted, then add palak paste and then fry it for oil oozes out. 
6. Oil will oozess out, then add coconut milk and then mix it, and boil it for 3 minutes in low flame.
7. And then add cashew nut paste, water 1 glass and then mix it well, then add salt to taste and then mix it. And put the lid to cook the chicken.
8. When the chicken is boiled, then add pepper powder, kasuri methi, garam masala powder and then mix it for 2 minutes... When oil is oozes out the chicken curry is ready to serve... Last add some more butter also and then move it to a serving bowl and then serve it.....

And now the tasty and spicy Palak Chicken with cashew nut paste curry is ready... Its take with jeera rice, fried rice, roti, pulka, chapati, etc..., You can serve this recipe in lunch are dinner time you take this recipe.... If u like add some fresh cream also to be great taste.... So friends lets try this recipe and then sent to me your feed back to me...... Friends... Happy week end.. :)

Read More

Cauliflower Green Peas Masala Fry Indian Style How to Make

  Cauliflower and Peas Fry Recipe is a tasty stir- fried recipe of cauliflower and peas with different spices and herbs. And it’s truly very easy to make without taking much of your time. The food was hot, fresh, vibrant, and delicately spiced with different textures and flavours making it clear that none of the food served here was mass produced or doused in ready to use spice mixes. Its Andhra style to cook cauliflower and green peas.. Actually this curry is made my sister. My amma will prepare this taste recipe in my childhood.. So many time, I love cauliflower curry. My amma prepare this with coconut paste garam masala curry, or cauliflower masala curry, cauliflower fry like that.. She will prepare.. My sister also cooking very well.. She will prepare traditional recipe's also prepared. In my home me only do varieties :) ... Shhhh..... When my akka will listening... But I love my akka so much... She is so loving me..  Today I will show to you my sister recipe Cauliflower green peas recipe with dry masala...  Its so tasty and spicy recipe.. Its very delicious simple ingredients like ginger garlic past, garam masala powder... So friends lets see the process to make the curry......

Ingredients :-

• Cauliflower 1 medium flower
• Green peas 100 grams
• Onions 2
• Tomatoes 2
• Red chili powder 2 tsp
• Turmeric powder 1/4 tsp
• Mustard seed 1 tsp
• Cumin seeds 1 tsp
• Salt to taste
• Garam masala powder 1 tbsp
• Coriander powder 1 tsp
• Oil 10 tsp
• Curry leafs
• Coriander leafs

 preparation :-

1. First take a bowl add water to heat, it heat 5 minutes then add chopped cauliflower pieces, salt turmeric powder and then cook it for 10 minutes.
2. When the cauliflower is boiled then strain the water. And now take a bowl add green peas, salt and cook it for 15 mins.
3. Now take a pan add oil to heat, then add cumin seeds, mustard seeds to fry, then add curry leafs also for.
4. Then add chopped onions, and fry it for 3 minutes it came lite gold color. Then add ginger garlic paste and fry it for 2 minutes, add chopped tomatoes and then mix it well.
5. And add salt and mix it the tomatoes (tomatoes will be cooked fast and juicy). Then add turmeric powder and fry it.
6. When the tomatoes are fried, then add boiled cauliflower, boiled peas and then mix it well. Fry it for 10 minutes in low flame...
7. After 10 minutes, add red chili powder and then fry it for... When the cauliflower is totally fried then add coriander powder, garam masala powder mix it well.
8. And fry it for 1 minute and then add coriander leafs and then mix it well for... Then move it to a serving bowl and then serve it....

And now the taste and spicy recipe cauliflower green peas masala fry ready...... You can serve this curry with rice, rot, chapati... etc...., So friends try this recipe in your home and then sent to me your feed back to me..... :)

Read More

Green Dry Fish Pahari How to Make Indian Style

Hi, friends, today one different taste and spicy item "Fish Pahari" item.. Dry and  Spicy Fish Gravy - When I think of fish varieties, I always have the feel that my amma is the best. Not sure whether it is of the love and affection, she add along with her cooking or it is because of the experience or the both.  I feel the taste never comes like hers. Though I am little bit ok now a days, still my Father says, my type fish curry or fish fry is different from my amma.   Masala fish fry and I asked my amma to cook this fish, actually I prepared this recipe in my amma style... My amma told to y don't u thick different, I ask to my amma she told to some different style like kerala style... Ok I think then I search it, then I saw with green fish fry. Then my amma told to u will some more it then I tried first time in my home wow its so good to eat the fish fry.. So then I am sharing with you all. 

   This masala powder is specially used for making fish fry.  There are large variety of fishes quiet of them are used regular like Murrel Fish (telugu: Korrameenu / Tamil: sankara meen), Rohu fish (Telugu : bocha or bochalu, kannadi), Anchovies fish (Telugu : nethalu Tamil: Nethili) available in medium size and can be made fry or gravy. The Murrel Fish (telugu: Korrameenu / Tamil: sankara meen) is also available at baby stage around two inch can be made gravy. This is a perfect recipe if you are trying your hands on fish for the first time. Just grind a few ingredients to a paste, marinate the fish fillets, and shallow fry. Fish fry was definitely one the best discoveries for me in India. And this is one of my favourite masalas. It is fresh coriander and mint based and it is very simple and quick to make. But the result is this aromatic, slightly tangy, fresh, simply delicious fish fry. My mouth is watering while just describing it to you. Adjust amount of green chilies according to your tolerance for spiciness and you can use either white vinegar or lime/lemon juice for sourness. As I told in my post Kerala style fish fry, now a days I try the fish fry differently and I tried this Andhra style fish fry... I use onion and green paste to this fish..  This is some juice taste fish fry.... So lets see the process to make the process to make it.....

Ingredients :-

• Fish 1 kg
• Onions 2
• Green chilies 8
• Ginger garlic paste 1, 1/2 tbsp
• Turmeric powder 1/4 tsp
• Pepper powder 1/2 tbsp
• Coriander leafs &
• Mint leafs both or 1/2 cup
• Aji no moto 1/2 tsp
• Salt to taste
• Oil 15 tbsp
• Lemon juice 1 tbsp

Method :-

1. First take a bowl add ginger garlic paste, salt, turmeric powder, mix it well. Then add cleaned fresh fish and then apply it for fish.... And then marinated it for 1 hour in refrigerator. 
2. After one hour move it. Then take a wok add oil to heat, when oil is heated then add marinated fish each piece to fry...
3. Fry it in medium flame, fry it both side... Fry it for 10 minutes, then move it to a plate. Than again fry it the fish...(Like this process the fish is so crispy).
4. Then take a jar add onion pieces, coriander, mint leafs, green chilies, salt and then grind it fine paste.
5. Now take a pan add 5 tbsp oil to heat it, when oil is heated then add grind onion paste and mix, fry it for 5 minutes.
6. After 5 minutes, then add ginger garlic paste, pepper powder, aji no moto and mix it well. And cook it for 2 minutes.
7. And then add fried fish pieces and cook it for 5 more minutes in low flame the mixture will be catch the all masalas to the fish.... When the masala will be catched then fish is ready.. And then move it to a plate and then serve it... 

And now the dish is ready to eat.... Its so spicy and delicious recipe... If you want more crispy you will fry the fish all most dry it.. If tou want some juice then you will do like it.. As you like take like that this recipe... So friends try this tasty recipe in your home and then share it to your friends.... And enjoy the new taste.. You can serve this recipe with side dish.. Lunch time are dinner time you can eat this item.... :)

Read More

Dahi Fruit Chaat How to Prepare

    Fruits are essential part of fasting, in most of the fast fruits are allowed.  Eating fruits just plain can be boring some times so here comes a simple fruit salad in yogurt dressing.  The recipe is very quick, easy and taste good, actually it’s so easy lot of you may wonderful why I am posting this.  This fruit salad is good not only for vrat/fasting days but also for party or get-together, you will be amaze how this simple salad will be liked by all.  This is a bright, colorful and refreshing fruit chaat that can also be used as a fruit salad. We rarely make any fruit salad as we always believe in eating the fruits in it's most natural form especially the smaller fruits like apricots, peaches and plums so abundantly available in this season . Even apples and mangoes are preferred as standalone snacks n so are bananas , but still there are some fruits which need to be cut into pieces...... papaya and melons and the tough nut pineapples......papaya are just chopped and devoured as it is but whenever i buy pineapples it is for a salad ...... More than the fruits I love that dressing and sometimes make that at home whenever I have apples, pineapple, or a few of them ...........

     Here i have used pineapples ( they impart a very tangy sweet twist to this salad n so i consider them essential for this) , banana, grapes, straw berry, papaya and a long neglected near comatose apple whose skin was so shriveled I had to peel it ( BAD ) ...any fruits can be used for this chat and I missed having guavas this time....... First time I taste this item in my friend's home she a North Indian, her mother will prepare this different snacks, recipe will prepare... I like it so much then, I asked to aunty how to prepare this chat item so aunty will told to me this tasty recipe.. So I tried this recipe in my home so taste, but I use some ingredients extra.... So friends lets see the process to prepare it "Dhai Fruit Chat" item...

Ingredients :-

• Yogurt  1 1/2 cup
• Apple 1
• Banana 1
• Papaya pieces 1/2 cup
• Green grapes 1/2 cup
• Straw berry pieces 1/2 cup
• Chat masala powder 1tbsp
• Red chili powder for sprinkle
• Honey 1 tbsp
• Salt 3 pinches
• Black salt 1/6 tsp
• Cumin seeds powder 1/2 tsp

Preparation :-

1. First take a bowl add yogurt, cumin seeds powder, salt, black salt, chat masala powder, red chili powder and then mix it well.
2. Next add chopped apple pieces, chopped banana pieces, chopped papaya pieces, green grape pieces, straw berry pieces and again mix it.
3. The mixture is totally mixed, then move it to a serving bowl and then sprinkle cumin seeds powder, chat masala powder, red chili powder and honey...

Now the tasty and chat recipe "Dhai Fruit Chat" item is ready to serve... You can serve it cool... Put it for 30 minutes and then serve it... Hot summer... Cool cool dhai fruit chat... So friends try this item in this summer and enjoy the new taste..... :-)

Read More