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Wednesday, September 30, 2015

Andhra Chicken Curry / Hyderabadi Chicken Curry / Spicy Chicken Recipes

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Hyderabadi cuisine is very famous for its lipsmacking hot taste. I tasted this curry in my friends place and immediately fell in love with its irresistible aroma of spices. The recipe is absolutely quick and easy to prepare if we have all the whole spices. I tried this yummy curry for weekend dinner and the result was awesome in the first try. Here goes the spicy Andhra chicken curry recipe, do try it at your home and bring the restaurant like flavor in your meal.
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Ingredients:
·         Chicken   -  ½ kg
To marinate
·         Lemon juice        -few drops
·         Turmeric pwd     - ¼ tsp
·         Red chilly pwd    - ½ tsp
·         Salt to taste
To grind
·         Coriander seeds             - 2 tsp
·         Fennel seeds                   - ½ tsp
·         Red chilly                        - 2
·         Saunf                               - ½ tsp
·         Cumin                              -  ½ tsp
·         Cinnamon                       - 1
·         Cloves                              -4
·         Cardamom                      - 1
To make masala:
·         Coconut shreds               - ¼ cup
·         Onions sliced                  - 2 cups
·         Green chilly                     -1
·         Turmeric pwd                 - a pinch
·         Red chilly pwd                - ½ tsp
·         Ginger garlic paste         -1 tbsp
·         Lemon juice                    -few drops
·         Salt to taste
·         Oil to fry
Method:
1.       Clean and wash the chicken slices.
2.      Marinate it with salt, lemon juice, turmeric pwd and red chilly pwd.
3.      Allow to marinate for 2 hours.
4.      Heat ½ tsp oil in a frypan.
5.      Add coriander seeds, fennel seeds, red chilly, saunf, cumin, cinnamon, cloves and cardamom.
6.      Fry in low heat till the spices let out nice aroma.
7.      Allow to cool.
8.      Add in a blender and grind to coarse masala pwd.
9.      Transfer to a dry plate and set aside.
10.   Grate coconut to shreds.
11.    Add it to blender along with fresh coriander leaves and grind to fine paste by adding little water.
12.   Now heat 2 tbsp of oil in frypan.
13.   Add sliced onions and green chilly.
14.   Fry till transculent.
15.   Add salt, turmeric pwd and red chilly pwd.
16.   Add marinated chicken and give a good stir.
17.   Now cover it with lid and allow to cook in low flame for 5 to 7 mins.
18.   Add 1 cup of water and cook in medium flame for 10 mins or until the chicken is done.
19.   Once the chicken is cooked tender, add freshly ground masala pwd (step 9) and ginger garlic paste.
20.  Mix well and add the coconut paste. (step 11)
21.   Taste and adjust salt and seasonings.
22.  Once the curry attains the desired consistency, turn off the flame.
 
23.  Squeeze few drops of lemon juice.
24.  Garnish with freshly chopped coriander leaves.
25.  Hot spicy delicious Andhra Chicken curry is ready.
26.  Enjoy hot with roti, chapatti, paratha or with rice dishes.

Monday, September 28, 2015

Spicy Fish Fry / Pomfret Fish Fry / Meen Varuval

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Hello Friends:) Today I am here with a mouth watering fish recipe that is very easy to prepare.  Whole Pomfret Fish when marinated and cooked with the Indian spicy masala makes a delicious choice of recipe. It can be served as a side dish with rice, bread or just as an filling appetizer. 
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Ingredients:
·         Pomfret fish        - 2 or 3
·         Tamarind             - a small ball
·         Lemon juice        - few drops
·         Turmeric pwd     - a pinch
·         Red chilly pwd    -1 ½ to 2 tsp
·         Cumin pwd          -  ½ tsp
·         Coriander pwd    - 1 tsp
·         Pepper pwd         - ½ tsp
·         Garam masala pwd  - ½ tsp
·         Fenugreek pwd   -  ½ tsp
·         Salt to taste
·         Oil to fry
Method:
1.       Clean and wash the fish.
2.      Make fine slits all over the fish.
3.      Soak a small ball of tamarind in ½ cup of warm water for 20 mins.
4.      Squeeze thick tamarind juice out of it.
5.      Set aside.
6.      Make a marinade of lemon juice, salt,turmeric pwd, red chilly pwd, cumin pwd, coriander pwd,  pepper pwd, fenugreek pwd, garam masala pwd and thick tamarind juice.
7.      Add the cleaned fish pieces and coat it well with spicy masala.
8.      Stuff the masala in the slits of the fish.
9.      Allow to marinate overnight in the fridge or atleast for 3 to 4 hours.
10.   Heat oil in a non-stick pan.
11.    Shallow fry the fish in low medium flame.
12.   Drizzle oil to the sides.
13.   Allow the fish to get cooked on both sides by flipping gently with a ladle.
14.   Enjoy the delicious aroma of fried promfet filling all over your kitchen.
15.   Once the fish turns crisp and dark golden brown, remove from the flame.
16.   Squeeze few  drops of lemon juice.
17.   Serve  hot with onion slices garnishing.
18.   It tastes lipsmacking good with rice dishes, any Indian breads or as appetizer.

Monday, September 21, 2015

DUM BIRYANI / RESTAURANT STYLE DUM BIRYANI / EASY STEPWISE RECIPE

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Today’s post is speciality of Indian cuisine, authentic Dum Biryani. It is so popular for its mesmerizing aroma and irresistible taste. Its surely a festive dish and makes a perfect option to prepare when you have guests at home. The uniqueness and originality of its name Dum Biryani comes from the biryani being cooked on low heat (dum) to get all the flavors from the spicy masala. Enjoy the flavorful delicious slow cooked dum biryani.
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Ingredients:
·         Basmati Rice                   - 3 cups
·         Chicken / mutton pieces  - ¾ kg
·         Turmeric pwd                 - ¼ tsp
·         Red chilly pwd                - 2 ½ tsp
·         Lemon juice                    - 1 tsp
·         Ginger garlic paste         - 3 tbsp
·         Onions                             - 4
·         Tomatoes                        - 2
·         Curd / yoghurt                - 1 cup
·         Mint & coriander leaves  - 1 cup
·         Oil /ghee                         - 4 to 5 tbsp
·         Cumin seeds                   - 1 tsp
·         Cloves                              -5
·         Cardamom                      - 1
·         Cinnamon                       - 2
·         Javithri                            - 1
·         Star anise                         - 2
·         Saunf                               - 1 tsp
·         Bay leaf                            - 2
·         Green chilly                     - 3 to 4
·         Garam masala pwd        - ½ tsp
·         Biryani masala pwd        - ½ tsp
·         Salt to taste
Method:
1.      Wash and soak basmati rice in water for 10 mins.
2.      Drain the water and set it aside.
3.      Wash and clean the chicken. (or mutton pieces)
4.      Chop it to desired size pieces.
5.      Add turmeric pwd, red chilly pwd, lemon juice, ginger garlic paste and salt.
6.      Mix well.
7.      Allow to marinate for 2 hours.
8.      Meanwhile chop onions to fine slices.
9.      Chop tomatoes and grind garlic.
10.   Grind ginger and keep separately.
11.    Chop mint and coriander leaves.
12.   Heat 2 tsp of oil in a frypan.
13.   Add the marinated chicken and toss well.
14.   Add ¼ cup of water and pressure cook until done.
15.   Set it aside.
16.   Heat 6 cups of water in a thick pan.
17.   Once the water starts boiling add the basmati rice.
18.   Allow to cook.
19.   Once the rice is ¾ th cooked ( approx 7 to 8 mins), drain the water.
20.  Keep the rice separately.
21.   Heat oil/ghee in a thick bottomed wide pan.
22.  Add cumin seeds, cloves, cardamom, cinnamon, javithri, saunf, star anise and bay leaf.
23.  Wait to splutter.
24.  Add onions, green chilly and fry till light brown. 

25.  Saute for 2 mins.

26.  Add ginger garlic paste and fry for a minute.
27.  Add finely chopped tomatoes and cook for 2 mins.

28.  Add the chopped mint and coriander leaves.
29.  Saute for few more minutes.
30.  Add the cooked chicken pieces along with the masala.
31.   Mix well.
32.  Taste and adjust salt and seasonings.
33.  Now add the cooked basmati rice and mix gently.
34.  Squeeze few drops of lemon juice.
35.  Sprinkle garam masala pwd and biryani masala pwd.
36.  Stir gently.
37.  Keep the flame in high.
38.  Place a dosa pan over the flame.
39.  Now place this wide bowl with biryani over it.
40. Cover the wide bowl with a clean cloth and place a lid over it.
41.   Place a bowl or heavy pan full of hot water over it.
42.  Now let the biryani cook in dum.
43.  Turn the flame from high to low and cook for another 8 to 10 mins.
44. Turn off the flame.
45.  Fluff the biryani gently.
46. Restaurant style flavorful Dum Biryani is ready.
47.  We enjoyed hot with mutton korma, raitha and shark curry.