Tamarind rice
well this is madras style i i hope u like it
Ingredients
Rice 400 Grams
Salt To Taste
Tamarind 50 Grams
Water 200 ml or more
Urad Dal 50 Grams
Chana dal 50 Grams
Dried Red Chillies 20 Grams
Oil 150 ml
Asafoetida 1 Teaspoon 5 grams
Mustard Seed 1 Pinch
Black Pepper Corns a Few
Turmeric Powder 1 Pinch
Green Chillies 1 Piece
Ginger 1 Small Piece julienned
Curry Leaves a few Sprig chopped
Preparation Method
Cook the rice with salt to taste, till just done and cool. Soak tamarind in 200 ml water and extract the pulp. Roast urad dal, chana dal and red chillies separately and grind to a coarse powder.
Heat oil. Add asafoetida, mustard seeds, peppercorns, turmeric powder, green chillies, ginger and curry leaves. When the mustard seeds crackle, add tamarind pulp, powdered masala and salt to taste. Cook till all the water evaporates and the mixture thickens.
Add the tamarind masala to the rice and mix well till the rice is well coated with the masala. Cover and serve hot. Garnish the rice with fried cashewnuts or groundnuts.
Fried Rice
Cook two cups of rice and four cups of water. Cook the rice. Once rice iscompletely cooked, take the rice in a bowl and keep the bowl in freezer for 20 minutes.
Fry Onion, Beans and other stuff in a pan. and add frozen rice. Add Soy sauce and fry until golden brown.
Prawn Curry
INGREDIENTS:
1. 1lb Goat Keema
2. 2tsp Ginger Garlic paste
3. 3tsp Red chili powder
4. 1/2tsp Turmeric powder
5. 4 Cloves
6. 1 stick Cinnamon
7. 1/2 pct shan Keema curry mix
8. Salt to taste
9. 3tsp Oil for frying
METHOD:
* In a pressure cooker add kheema, turmeric powder, ginger garlic paste, salt, chili powder, little water and cook till 3 s.
* Remove the water from the cooked kheema.
* In a pan heat the oil and add cloves and cinnamon. Wait for 10secs and add the cooked kheema and fry for 15mins.
* Taste the Kheema and add chili powder and salt if required. Add kheema mix, add more if required.
* Fry for 15 more mins or till it comes to the consistancy you required. Fry for some more time if you need it dry.
ARATIKAAYA MASALA PULUSU (banana masala Curry) Andhra style!!
ARATIKAAYA MASALA PULUSU RECIPE
Ingredients:
3-4 tblsp vegetable oil
5 raw bananas, peeled and cut in 4 pieces each.
One stem curry leaves
1/2 tsp mustard seeds (rai dana)
1 tsp chili powder
1/2 tsp turmeric powder
2 tblsp Tamarind pulp
5 cloves garlic, chopped
1/2 inch piece ginger, chopped
1 tsp rice
Salt to taste
How to make aratikaaya masala pulusu:
* First make a paste of ginger, garlic, rice with a little water and keep it aside
* Now boil the raw bananas covered till they are soft and keep aside.
* Heat a wok now and add the oil to it.
* In it add the mustard seeds and curry leaves and let them splutter.
* Now add the ginger-garlic-rice paste into it and add all the ground spices.
* Fry for a minute and add the tamarind paste to it.
* Mix the tamarind paste well and add 2 cups of water.
* Now add the banana pieces and let cook for two minutes or till the gravy thickens.
* Serve hot sprinkled with coriander leaves.
Cauliflower Curry (Gobi Masala)
Cauliflower Curry (Gobi Masala)
I had this cauliflower sitting in my fridge for a week. Many recipes came to my mind while thinking about the cauliflower. At last I made up my mind to do Gobi masala which will go well for the rice as well as chapattis.
Ingredients: Recipe for two
* 1 cup of cauliflower florets
* 1 ½ onion finely chopped
* 1 ½ tomato finely chopped
* 2tsp cilantro
* 2tsp yogurt
* Spice Powder: 1 tsp of Red chili powder and Coriander powder.½ tsp of turmeric and cumin powder.
* Grind: 1 tsp poppy seeds and 2 tsp of cashews grind to a fine paste
* Grind: 3 pods of Garlic, 2 green chilies and a small piece of ginger grind to a fine paste
* Salt for taste
Method
Heat oil in a pan and add the chopped onions and sauté till golden brown.
Add ginger, garlic, green chili paste and sauté them. Add the chopped tomatoes and sauté for 2 minutes. Add all the spice powders red chili powders, coriander powder, turmeric a, cumin powder, salt and cook till the tomatoes absorbs the flavor.
Add the yogurt and sauté till the yogurt is well blended. Now add the cauliflower florets and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.
Add the cashew poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.
Garnish with cilantro leaves and serve hot.
Chicken curry with no garam masala
Ingredients
Chicken - 1kg
ginger& garlic paste - 2tb
salt - to taste
coriander powder -2/3 tb (depends on your taste)
onions - 2 ( big size)
chili powder - 2/3 (depends on your taste)
turmeric powder -1/2 tb
oil- i don't know exactly but u need a lot around 200 ml i think
Marinate
1) Wash chicken with 1/2 tb of turmeric powder.
2) add 1-tb of salt, chili powder and coriander powder and mix it well and keep a side for an hour.
Cooking
1) Chop the 2 onions and if possible (if you have mixer) make paste of the onions.
2) In a deep pan heat the oil
3) when the oil is ready add the remaining 1- tb of ginger & garlic paste and cook it until it turns into gold color.
4) Next add the onion paste and cook it for about 15-20 min on medium flame ( it takes a lot of time for the onion paste to get cooked)
5) Then add the marinated chicken and mix it will, and keep it on medium flame for 15 min
6) Add the remaining 1- tb of coriander powder.
7) Add the remaing 1- tb of salt, chili powder according to your taste.
8) Then stir it well and cook it for another 15- 20 min on very low flame ( so that the chicken pieces get cooked well)
9) At last garnish it with coriander leaves.
this is my own recipe which i tried it over this weekend and it was awesome, b'cause my friend doesn't eat curd, this would be great for the chicken lovers who hate marinating the chicken with curd.
