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Sanchu+Ammu's prawns

Posted by Ammu | Labels:

My first experiment with prawns and with the guidance of Sanchari's Awesome recipe..Prawns/Shrimp has been my favorite sea food. And the flavor of prawns with the sweetness of grated onion and the tangy flavor of tomato..were the ingredients of original bengali recipe. But, the spice craving andhra palate of mine improvised(I am not sure of it!!) with the regular andhra spices. Here is the outcome. Beleive me, the photos dont do justice, to what it tasted!!


 
Ingredients
White medium prawns-600g
Big onions-3
Chilly-2
Medium sized tomato-2
Ginger garlic paste- as required
turmeric powder, Salt-as required
Corainder powder-2 tea spoons
Jeera powder-2 tea spoons
Pepper and Cinammon powder- 1 tea spoon

Preparation

1. Clean the prawns properly with salt
2. Add the grated onions, tomatoes, chillies, Ginger garlic paste and 1 Tablespoon of oil and keep the prawns to marinate for 20 min
3. After 20 min, just keep the whole mixture on stove and add the rest spices. Keep the kadai on stove on low flame and let the curry simmer for atleast 20 min.

Your curry is done!!!

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Posted by Ammu

Capsicum baby corn masala

Posted by Ammu | Labels:

Individually capsicum and baby corn, thoughts enough can make my mouth water.So, I thought of combining them both, and lo, I came up with a double mouth watering dish!!!



Ingredients:

1. Capsicum - 1(finely chopped)
2. Tomato -2 (finely chopped)
3. Baby corn - 4 (finely chopped as rings)
4. Onions - 2
5. Green chilly - 2
5. Tamarind - as requried.
6. Turmeric powder - as required.
7. Seasoning(Mustard seeds, Cumin seeds, Curry leaves, Dried chilly)
8. Chilly powder - 1 teaspoon
9. Garam masala - as required.
10. Ginger & Garlic paste - 1 teaspoon
11. Coriander powder - 1 teaspoon

Preparation:

1. Boil the finely chopped baby corn with a pinch of turmeric and salt as required.
2. Heat the oil in kadai, add mustard seeds after spluttering add cumin seeds, dried chilly, curry leaves.
3. Add onions and fry them till transparent, now add the ginger garlic paste and cook it till the raw smell goes and the paste is fried
4. Add tomatoes add little water and allow it to boil for 3- 5 min.
5. Add capsicum and allow the vegetable to boil and blend with the tomatoes well.
6. Boil the tamarind for 5 min, extract juice and add the juice to the capsicum and tomato mixture, let it simmer for 2-3 min
7. Add the cooked baby corn to the curry, add salt and chilly powder, mix it well, cook it for few min
8. Add garam masala powder and coriander(dhania) powder, mix it well and serve it hot.

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Posted by Ammu

Miriyalu mokkajonna fry(Pepper baby corn fry)

Posted by Ammu | Labels:

For me a starter stint without baby corn is never complete. Baby corn, an exotic vegetable caters even to incorrigible meat eaters like me :)

Ingredients:

1. Baby corn - 6/7 as required.
2. Finely ground pepper powder - as required.
3.Oil - for frying and tossing
4. Salt - to taste
5. Garam masala powder

Preparation:

1. Place the baby corns in water, add salt as required and boil them in pressure cooker for 4-5 whistles.
2. heat the oil in kadai, you can deep fry the baby corns or toss them in oil as your requirement.
3. Take the fried baby corns in a big bowl, add the pepper powder and garam masala powder and keep tossing the baby corns till they are coated with the powders. You can roll the baby corns in the powders too.

Your simple baby corn fry is ready!!!

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Posted by Ammu

Tomato and egg curry

Posted by Ammu | Labels:

Is tomato a fruit or vegetable??I guess, lets ravel in its wonders and let the question be solved by the intelligentia. I love tomato, just for its multi purpose, you add tomato to any curry, it would bring its own flavour and add life to the curry. I love eggs too, adding beaten eggs to any vegetable preparation would bring its own non-veg flavour to the curry. Hence for this sole purpose, this curry is my all-time favourite, and believe me very easy and quick to prepare.

Ingredients:

1.Tomatoes - 2
2.Egg -1
3.Onions - 1
4.Green chilly - 1
5.Seasoning(Mustard seeds, Cumin seeds, dried chilly, Curry leaves,white lentils,split dal)
6. Ginger and Garlic paste - a pinch
7. Salt - to taste
8. Turmeric powder - a pinch
9. Chilly powder - 1 teaspoon
10. Garam masala powder - 1 teaspoon

Preparation:

1. Heat the kadai, and heat the oil, add the mustard seeds to the oil, wait them to splutter, add cumin seeds and dried chilly, curry leaves, white lentils and split dal for seasoning, roast them golden brown.

2. Add onions and fry them till they are transparent. Add ginger & garlic paste, fry it till it loses its raw flavour and when the paste keeps sticking to the kadai add the finely chopped tomato to the onions,

3. Add a little water, allow the tomatoes to cook for few min, now add salt, turmeric powder and chilly powder and allow it to cook for 1-3 min.

4. Add the beaten egg and keep the kadai on a medium flame, and keep stirring continously, till the beaten egg gets crumbled into boiled pieces and mix the eggs with the tomato curry and add garam masala powder, mix it well annd serve it hot. You can add mint leaves before serving too.

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Posted by Ammu

Vankayi pachi pulusu(Aubergine based tamarind gravy)

Posted by Ammu | Labels:

Aubergine has always been my favourite. And this recipe is very easy to prepare and tasty indeed with  hot steamy rice.

Ingredients:

1. Big round brinjal- 3
2. Oil - 2 Tablespoon
3.  Tamarind - as required.
4. Onion -1
5. Green Chilly - 2
6. Salt - to taste.
7. Chilly powder - a teaspoon
8. Curry leaves - as required.

Preparation:

1. Clean the brinjals, wipe them dry and coat the brinjals with oil and fry the brinjals on the stove, keep turning the brinjals while heating,till the brinjals are fried enough. Do no burn them.

2. Keep aside the brinjals, and after cooling peel off the skin, the flesh inside the brinjal would have been cooked soft.

3. Soak the tamarind for 10 mins in hot water, make the tamarind into consistent paste. Add the soft flesh of the brinjals into the paste and start crushing the brinjals to make a smooth paste.

4. heat the kadai, add oil, after the oil is heated add onions and chillies and fry them till golden brown, add the tamarind-brinjal paste.

5. Keep stirring, till the tamarind cooks, you can add water too, to make it more soup like. Add salt, turmeric and chilly powder, cook it for a few min and allow it simmer. Serve it hot with rice. You tasty tangy meal is ready!!!

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Posted by Ammu

Simple and quick coriander rice.

Posted by Ammu | Labels:

My limitations, when I was struggling with this was I had no mixie, with me and I couldnt spare much time.
So, kindly bear with me and my limitations.

Ingredients:

1.Coriander leaves,finely chopped-1 cup
2. Onions-1
3.Green chillies-2
4.Rice - 2 cups
5. For seasoning
(Cumin seeds,mustard seeds,curry leaves,pepper pots,Cinnamon, bay leaves,a dried chilly,white lentils)
6. Salt- to taste
7. Turmeric powder- a pinch
8.Ghee/Clarified butter -  1 tea spoon
9. Oil - 1 tablespoon
10. Garlic and Ginger paste - 1 teaspoon

Preparation:

1. Heat the kadai with the oil in it. Add mustard seeds when the oil is hot enough. After spluttering of the seeds add cumin seeds, pepper pots,Cinnamon, bay leaves, curry leaves

2. Add onions and the chillies now, after the onions have started becoming transparent add the ginger and garlic paste and fry it till the raw taste is gone.

3. As soon as the ginger,garlic paste starts sticking to the kadai, add coriander leaves and continously keep tossing. Add salt and turmeric powder required. After the coriander leaves have fried enough, keep the concotion aside.

4. Wash the rice and soak it in 4 cups of water for few mins, add ghee to the rice and add the coriander leaves concotion to the rice, keep the rice in cooker and cook it for 4-5 whistles.

5. Mix the rice after cooking and serve it hot.

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