Eggplant with Egg Recipe(Brinjal with Egg)

Brinjal with egg curry is prepared as side dish in Andhra.Its very easy & nutritious recipe.If any one dont like brinjal can try this recipe.
lets have a look





Ingredients:

1lb-Brinjal/Eggplant
2 eggs
1-small chopped onion
2-green chillies
1 tsp-garam masala
1 tsp-ginger garlic paste
2 tsp-oil
salt for taste
1-chopped tomato
1 tsp-cumin/mustard seeds
1 pinch-turmeric

Directions:
Wash brinjal/eggplant,cut in to 1 inch pieces,soak in salt water.
Heat a pan add oil,add mustard,cumin seeds.let it splitter,now add onion,turmeric saute it for 1min,add ginger garlic paste,green chilli,salt,saute it till onions are brown color
Now add tomato,garam masala,let it cook till tomato is juicy.now add brinjal &cover the lid for 5 min.
Remove the lid & stir slowly,cook it for another 5 min.
Once the Brinjal r done,break the eggs in to brinjal mixture &fry it till egg is well fried.
Garnish with coriander leaves.

Serve hot with Rice/Roti with Dish Sambar

Chicken Tikka

Chicken Tikka recipe is very famous Indian cuisine we find in every Restaurent.for preparing chicken tikka just we have to marinate in yogurt & some spices,then bake it on oven,its very easy to prepare but Time taking.every non vegetarian like chicken tikka recipe.i prepared it this week,its very delicious as in restaurent.

Give a try like me



Ingredients:

1 lb-boneless chicken
1/2cup- yogurt
1tsp-garam masala powder
1tsp-gingergarlic paste
1-tomato
1-capsicum/pepper
1-onion
2tsp-oil
salt for taste
5 tsp-lemon juice
1 tsp-redchilli powder
skewers-3(soak in water for 10 min)
1 tsp-coriander/cumin powder

Directions:
cut the chicken in to bite size pieces, Wash chicken & remove excess water,if its wet place a tissue on it for 30 sec,so that the chicken is dry.
Take a mixing bowl,add yogurt,all the ingredients,add tomato,capsicum by chopping them in bite size pieces.
Add chicken pieces to yogurt mixture & marinate chicken & keep it in the freezer for 2 hrs.
Remove the skewers from water & now skewer the chicken pieces on thick skewers not too tightly.insert one tomato,onion,capsicum piece then chicken piece,again tomato,onion,chiken...
Now preheat oven to maximum,cook chicken in broil mode for 10 min then turn over,APPLY SOME OIL (to not to burn)
& cook in broil mode till chicken is done.
Serve hot by sprinkling lemon juice,chat masala(optional)

WOW DELICIOUS CHICKEN TIKKA

Andhra Chepala Pulusu(Fish pulusu, fish cooked in Tamarind sauce)

Chepala Pulusu is fresh fish cooked in a tangy tamarind sauce with freshly ground spices.This particular dish tastes best the next day (after the fish pieces are soaked in the tamarind and spice juices) served with hot steamed white rice and sliced onions.
Chepa Pulusu,which is my Mother-in-laws specialty dish.she cooks awesome so that every Non-vegetarian enjoys the dish.

Here are the Ingredients for the Dish







Ingredients:

7-8 fish fillets (catfish or tilapia)
1 cup finely chopped onions
4 slit green chillis
1 1/2 tsp ginger garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1 1/2 tsp red chilli pwd
4 tbsp tamarind extract
1/4 tsp turmeric pwd
10-12 curry leaves
1 big lemon-sized tamarind pulp (soak tamarind in 2 cups of warm water and extract thick juice)
2 tbsp chopped fresh coriander leaves
salt to taste
1/2 cup oil
menthu podi(fenugreek powder)

Tempering:
1/2 tsp mustard seeds
1 tsp cumin seeds


Directions

Heat oil in a wide pan and add the mustard seeds and let them splutter.Add the cumin seeds and let it brown.Add the curry leaves and stir for a few seconds.
Now add the chopped onions and fry on medium heat till the onions turn transparent.

Add ginger-garlic paste and fry for 3 mts.Add the turmeric pwd,coriander pwd,cumin pwd,red chilli pwd and salt and fry for a minute.Now carefully place the cleaned fish pieces in the pan,let it fry for 3 min on both sides.
Now add the tamarind extract and bring it to boil.
cover pan with a lid for 3 mts.
Add the green chillis,menthu podi(its must for fish curry). Turn the fish pieces over and cook.Cover and cook on low heat for 10 mts.Let the sauce thicken and till the oil seperates or leaves the sides of the vessel.Adjust salt and garnish with chopped coriander leaves.

Note:Do not stir too much lest the fish pieces break and be gentle while stirring the fish pieces.Serve it after a couple of hours of cooking with Rice

Fish Fry

Fish can be flavored and cooked in many ways and the use of Indian spices makes them even more tasty.This is a very simple and easy fish fry recipe and if you are fond of seafood or fish,I am sure you & your kids are going to enjoy this fish fry recipe.

Recipe Special is YOU Dont require to Deep fry the fish in OIL,this needs only 2 tsp of oil







Ingredients:

6-7 fish fillets
2-5 tbsps oil
For the marinade:
1/3 tsp turmeric powder
1 tsp red chilli powder
1 tbsp ginger garlic paste
1 tsp coriander powder
1/4 tsp cumin pwd
2 tbsp chopped onions
3/4 tsp saunf pwd (fennel,aniseed)
1/4 tsp garam masala
salt

Directions

Make a paste of all the above ingredients.
Clean fish. Apply the marinade to all the fish fillets and keep aside for 20 minutes.(or) can go to next step,If u are busy.

Heat 3 tbsps oil in a pan and add 10-12 curry leaves and fry for 5 seconds.Now add the marinated fish fillets and cook them on slow fire for 7-8 minutes.See that the fish doesnt burn or get stuck to the pan.

Flip over the fried fish and let them cook and brown on the other side.Cook for 4-5 minutes.
Turn off heat and serve hot as a side dish with white rice and curry or rasam.

Egg Burji(Egg fry)

Eggs are good source of protein and vitaminD.Egg yolk do contain a lot of cholestrol,however the yolk contains lots of nutritients that r good for us.

Having egg weekly 3 times is a good diet.For kids u can give this recipe,they likes it(they got bored on Boiled eggs)

This recipe takes 10 min to cook




eggs scrambled for numerious tasty bites

Ingredients
1/2 tsp cumin powder
1/2 tsp garam masala
1 tsp cumin seeds
6 number eggs
4 number green chilli
5 tbsp Oil
1 cup onion(chopped)
1 tsp pepper powder
as per taste salt
2 number tomatoes
pinch pinch turemuric
1 cup you can all vegetables
chopped coriander leaves(few)

Directions

Take a pan add oil, cumin seeds,chopped onions,mix well,salt, turemric,pepper powder,green chilli cumin powder,tomatoes,coriander leaves mix well and cook till they are half cooked or tender.

In a bowl mix eggs, add this mixture to the vegetables and scramble it and cook till the egg is done.

serve this with roti or rice.

NOTE: U may use spinach,methi,any vegetables u desire

CHILLI CHICKEN

Here is yet another hot chicken favorite of My Indian recipe - the chilly chicken. Chicken being the common meat we have at home, we learned that kids have a special liking towards chicken dishes when compared to goat/lamb/beef meats perhaps due to its succulent tenderness than a tough, chewy mess.




Ingredients:
Chicken – ½ kg, boneless, cut into 1-inch pieces
Onion – 2, medium size, finely sliced
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 beads, finely chopped and crushed
Tomato – 1, big size, fully ripe, pureed; or alternatively use 1 tablespoon of tomato sauce
Green chillies – 3, medium size, medium hot, finely chopped
Capsicum - 1, sliced length-wise
Red chilly powder – 1 teaspoon
Black pepper powder – ½ teaspoon
All purpose flour – 2 tablespoons
Soya sauce – 3 teaspoons
Vinegar – 2 teaspoons
Salt – ½ teaspoon
Oil – 1 tablespoon

Method: Mix well the flour, chilly powder, black pepper powder, soya sauce, vineger, tomato puree, ginger, garlic, and salt. Add the chicken pieces to this marinade and marinate it covered for 2-4 hours in a refrigerator. Heat oil in a fry pan and when the oil is very hot, add the onions and saute till slightly golden. Add the marinated chicken pieces and capsicum and saute on low heat for 30 to 35 minutes or until the chicken is tender taking care not to burn the chicken pieces by stirring continually. Sprinkle a litte hot water only whenever needed while cooking. Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or fresh green chillies as a main entrée or as appetising snacks. Enjoy!

CHICKEN CURRY

this is a tasty chicken of Indian cuisine


Ingredients:
1 tbsp coriander,cumin powder
1000 grams chicken
1 tbsp garam masala
2 tbsp garlic paste
2 tbsp ginger paste
200 grams green chilli
200 ml mastered oil
300 grams onions
3 tbsp red chilli powder
2 tbsp turmeric powder
10 leaf gongura
2 number tomato(finely chop)

Directions:
First Clean the chicken and cut it into 10-12 small pieces.
Add Mastered oil(100 ml),red chilli powder, turmeric powder to the chicken pieces and mix it well upto 5-10 mins.add gongura leaf.
Heat 100 ml oil in a large thick bottomed non stick pan.
Add the onion, and fry the onions till they are golden brown.
Then add the garlic paste & garlic paste & fry for another 3 minutes.add tomato,gongura leaf.cook it for 3 min
At this point we can add half cup water so as to make the onions more pulpy. Now add the chicken pieces.
Fry it for approximately 15-20 minutes untill chicken boiled 70%.
Add a large cup of water. Stir once in a while.
After approximately 10 minutes add Green Chilli & Garam Masala.
Now boil it for another 10 mins & turn off the heat.
stir it once and transfer the chicken into a serving bowl. this is not gravy,can eat with rice.

CHICKEN NUGGETS

Try this as a snack really u loves it,spicyness depends on your interest,
chicken smell,taste awesome if it is spicy..






Ingredients:

1 1/2 tsp Vinegar
1/3 cup All-Purpose Flour (Maida)
1/4 tsp Baking Soda
1 pounds Boneless Chicken Tenders
to fry Cooking Oil
1/4 tsp salt
1/3 cup Water

Directions:
1) Cut chicken into nugget-size pieces, about 1 x ½ inch.

2) Put oil in deep fryer or put about 2 to 3 inches in a Dutch oven; heat to 360°.

3) Mix flour with salt in a small bowl. Mix vinegar with baking soda. Add vinegar mixture and water to the flour mixture; beat until smooth.

4) Dip chicken pieces into batter; allow excess batter to drip off into the bowl. Fry chicken nuggets, 4 to 6 at a time, until golden brown, or about 4 minutes for each batch.

CHICKEN MANCHURIA

This is one of my favorite appetizer dish when it comes to Indo-Chinese dishes. it is nice chicken manchurian
lets start OK

Ingredients:
1/4 tsp Ajinomoto Salt
450 grams Almonds
1 tsp Sesame Seeds
1 tsp Soy Sauce
1 tsp Vinegar (Sirka
1 tsp . Corn Flour
1/2 tsp Ajinomoto Salt
1 tsp Brown Sugar
1/2 cup Chicken Stock
4 tbsp Clear Honey (Shehed)
1 tsp Soy Sauce
1/4 tsp White Pepper
1/2 tsp White Pepper

Directions:

1) Wash the mutwell. Cut it into 2 inch strips. Marinate the chicken with salt, pepper, vinegar and soy sauce and set it aside to marinate for about 20 minutes.

2) Heat oil in a kadai or pan and fry the marinated chicken until it is well tender. Drain and place the chicken in a wok. Add soy sauce, brown sugar, honey, chicken stock, salt and pepper. Bring to a boil, stirring constantly, simmer for 3-4 minutes or until all of the moisture has evaporated and the thick coating of sauce has formed over the chicken.

3) Sprinkle with sesame seeds; stir once and transfer to a serving dish.

FISH PICKLE

WOW FAMOUS ANDHRA PICKLE
This my husband favorite pickle ,my motherinlaw is famous chef in preparing it.
come on Have a look

Ingredients:
Fish -500gm
Chilli powder -5 tbsp
(I used Kashmiri chilli powder)
Green chillies -10nos
Garlic cloves - 15
Ginger - 1piece
Turmeric powder -1/2 tsp
Musturd seeds -1/2 tsp
Fenugreek seeds -1/4 tsp(uluva)
Fenugreek powder -a pinch
Oil - 1/2 cup
thick
tamarind juice -3/4 cup
Salt as required

method
.Wash and cut fish into small pieces and marinate it with turmeric powder,2 tbsp chilli powder and salt.Shallow fry it and keep aside .
.Chop half of the ginger into small pieces and keep aside.Make a paste of the other half and 7-8 pieces of garlic cloves.
.Heat oil in a thick bottom pan.Splutter musturd seeds.Saute fenugreek seeds with this.Add ginger and garlic paste and saute again.Now add the chopped green chillies,chopped ginger pieces and remaining garlic
cloves.Along with that add the remaining chilli powder,salt and a pinch of fenugreek powder.Saute well .Now add the fish pieces and mix it well,now add tamarind(very thick) juice&let it cook for 10 minutes
switch off the fire let it cool down
now its ready to serve
Allow it to cool .Transfer it to a dry bottle and store.

PRAWNS PICKLE

Ingredients

1 kg prawn
4 LEMONS
15-20 garlic cloves
2 inch ginger piece
1 tsp turmeric powder
24 dry red chillies
4 tsp cumin seeds
7 tbsp oil
salt to taste

Method

Wash,shell and de-vein the prawns.Pat them dry,rub some salt and turmeric powder into the prawn and marinate for an hour.
Grind red chillies,ginger,garlic and cumin seed into thick paste by adding little lemon juice.
Heat four tbsp of oil on medium flame and fry prawns till golden brown in colour.Drain and cool.
fry the spice paste with three tbsp of oil,tillthe oil begins to seperate from it.
Now add the remaining lemon juice and cook on a medium flame for 15 min.
Place the prawn in a pickling jar and pour the cooled spice mix over them.
Mix well and allow to rest for a few days before eating.

MUTTON PICKLE

Ingredients :-

motton: 1 lb ( boneless)
Coriander seeds : 2 Tbspn
Cloves : 8
Cinnamon : 2" piece
Cardamom : 3
Poppy seeds ( dry fried) : 1 tspn
Garlic : 10 pods
Ginger : equal quantity of garlic
Water : 1 small glass
Turmeric : 1/4 tspn
Salt : 1/4 tspn
Oil : 100ml
Salt : 5 tspn
Paprika : 12 tspn
Mustard Powder : 2 tspn
Fenugreek powder : 1/2 tspn
Lemon : 5
Ingredients for tadka :-
Oil : 100 ml
Dry red chillies : 4
Cumin seeds : 1 tspn
Mustard or vaminta seeds : 1/2 tspn
Curry leaves : 1 sprig
Asafoetida : 1/8 tspn

preparation

clean and cut mutton into small pieces.
Heat a glass of water and bring it to boil . When it comes to boiling point add 1/4 tspn salt and 1/4 tspn turmeric . Add mutton pieces slowly and cook it till done and strain it.
# Dry the mutton pieces on a paper towel for 15 mins.
# In mean time grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.
In second round add ginger and garlic pieces and grind again.
Now heat a pan add 100 ml of oil and fry boiled mutton pieces till golden brown.
Now to the fried mutton add grinded paste and fry for 3 mins and switch off stove.
Take a dry bowl and add salt , paprika , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.
# Take a bowl and squeeze juice of 5 lemon .
# Once the mutton is cooled add this lemon juice and mix nicely
Now heat a sauce pan add 100ml of oil and make tadka by adding dry red chillies , cumin , mustard and asafoetida. Switch off stove and carefully add curry leaves . let this tadka cool completely.
Add this tadka to mutton and mix nicely.
# Transfer it to a dry storage container. You can sere after a day .

CHICKEN PICKLE:same as motton pickle process,use chicken instead of mutton