Tuesday, 4 February 2014
Beetroot – ¼ kg
Grated Coconut – ¼ cup
Shallots – 100gm
Green Chilli - 2
Curry leaves – 2 Sprig
Coriander leaves – 2 Sprig
Keerai Podi – 2 teaspoon
Salt – As per required
Oil – 50 ml
*Grate the Beetroot and Coconut, Keep it aside.
*Heat oil in a pan, tip in finely chopped onions and fry till the color changes.
*Later add Beetroot,green chilli,curry leaves,coriander leaves and keerai podi.
*Mix them altogehter in a medium flame till they almost done.
*Then finally add the grated coconut, saute for 1-2 minutes and finish it off.
# This goes well with rice and fish curry.
# The lovely color and the sweetness of this vegetable when combined with chilli and other
spices leaves out a beautiful aroma.
# You can also try this out for your lunch.
Monday, 3 February 2014
Sardines fish 20 Pcs
Mustard 2 Tspn
Shallots 10 Pcs
Fenugreek 3 Tspn
Garlic 6 Cloves
Green Chilies 2 Pcs
Curry Leaves 1 small bunch
Coriander (Cilantro) Leaves 1 Bunch
Tamarind 1 big lemon size
Kayal Masala Powder 5 Tbspn
Oil 5 Tbspn
Salt To taste
1. Extract coconut milk and keep aside the first extraction. Add water to the squeezed coconut and extract again the milk.
2. Add the tamarind to first extraction and keep aside
3. Add Kayal masala, hand mashed tomato, green chilies, little fenugreek; little chopped garlic and finely chopped coriander to the cleaned fish.
4. Add now the tamarind and coconut mix
5. Add the second coconut extract to the above and boil
6. After it boiled well reduce the flame and simmer for some time.
7. While it is simmering add oil in a fry pan and tamper mustard, reminder of garlic and fenugreek. Add the chopped shallots and sauté until it become golden brown then add the curry leaves.
8. Add these tampered ingredients to the simmering fish and remove the fish from fire.
9. Now your mouth watering aromatic Kayal fish curry is ready.
Sunday, 2 February 2014
Agani Curry is traditional dish made at Kayalpatnam..
Mutton - 1 / 2 kg
Ginger garlic paste - 1sp
Green chilli - 7-10
Curry leaves - a few
Curd - 100gm
Ginger garlic paste - 2 tsp
Cinnamon : small stick
Cardamom - 2Cloves - 2
Ramba leaves : 1no
Onion - 1
Coconut - 1 / 4 no
almonds - 5
Pista - 5
poppy seeds - 1 tsp
Oil , ghee , salt - as required
1.Grind the cashew nuts, almonds, coconut and poppy seed finely; use little water.
2. Wash the mutton, Marinate with ginger garlic paste, curd 50gm, green chilies, curry leaves, salt, keep a side for an hour.
3.In a pressure cooker add oil and ghee add the sliced onions and brown it. Add ginger & garlic paste, rambai leaves, curry leaves, cloves, cinnamon, cardamom,and balance curd, saute till golden brown
4.Now add the mutton mix and pressure cook it for 25mins or until the mutton is done. Add the cashew paste
5.When the mutton is cooked bring it to low flame.Serve hot with gheerice, white rice or chappatti
Ginger Garlic paste - 2 spoon
Turmeric Powder - 1 spoon
Curd - 50 ml
Red Chilli Powder - 1 Spoon
Coriander powder - 1/2 spoon
Garam masala - 1/2 spoon
Cumin powder - 1/2 spoon
Pepper Powder - 3-4 spoon
Chopped onion - 1
Coconut oil - 3 tb spoon
Salt to taste
Cut Liver into small pieces wash and drain
Marinade by mixing together turmeric powder, curd, chilli powder,pepper powder, coriander powder, garam masala powder, cumin powder and salt.
Marinate liver into the mixture for 1/2 an hour.
Now heat oil in a pan, add onions and fry till golden brown
Then add ginger, garlic and curry leaves and stir for few minutes, Add marinated liver. Pour 1/4 glass of water and close the lid.Liver Fry will be ready in 10 minutes.
Serve hot with Plain Rice/ Roti / chapathi.