Liver Fry

 Ingredients:
1 pound liver, cut into 1 inch cubes
1 small onion, chopped finely
4-5 green chillies, slit length wise
1 tomato, chopped finely
1 Ginger-garlic paste
1/4 tbsp garam masala powder
1 tbsp red chilli powder
1 pinch turmeric
salt to taste
1 garlic pod, finely chopped

Preparation:
1. In a deep pan, add oil and add 2 bay leaves, 2 cardamom, 2 cloves and 1 cinnamon stick and fry for 2 min
2. Add onion, green chillies and fry for 2min
3. Add Ginger garlic paste and fry for some more time
4. Add liver pieces and tomato pieces and cook till they are soft
5. Add Garam masala powder and chopped coriander leaves and cook for 2min

This goes well with rice and roti

Mutton Pepper Fry

1 pound Mutton, washed thoroughly
1 small onion, chopped finely
1 tbsp red chilli powder
10 green chilli, sliced length-wise
10-15 curry leaves
1 tbsp coriander powder
1 tbsp cumin powder
1/4 tbsp turmeric
salt to taste
1 tbsp ginger garlic paste
1 tbsp lemon juice
coriander for garnishing

Masala powder:
1/2 spoon black pepper
1/2 tbsp cumin seeds
4 garlic pods
Crush all the above coarsely


Method:

1. In a pan, add oil and when it is hot, add cumin seeds, onion and fry well.
2. Add tbsp ginger-garlic paste and fry for 2 min
3. Add Mutton pieces, enough salt and cook till mutton turns soft and switch off the fire
4.  In another pan, add butter and add masala powder, green chillies and curry leaves and fry for 2min
5. To this add mutton mixture, red chilli powder, cumin powder, coriander powder and fry for 5 min
6. Before turning off the fire, add lemon juice

This fry taste heavenly. Goes well with white rice

Mushroom Masala

Ingredients:-

Mushrooms - 2 cup, cut into halves
1onion, sliced into small pieces
1 big Tomato, sliced into small pieces
 1/4 bunch coriander
1 spoon coriander powder
1spoon Ginger garlic paste
  Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
Canola oil 3 tbsp

For masala powder:-
Coconut powder - 1 tbsp

Coiriander seeds - 1/4 tbsp

Garlic pods - 2

 Make a fine powder of the above.

Method:

1.  In a pan, add oil, bay leaves, 1 small cinnamon stick and 2 cloves
2. Add onion, slit green chillies, curry leaves and fry for 2min
3. Add ginger garlic paste and fry till the raw smell vanishes
4. Add chopped tomatoes and mix well and cook till tomatoes become soft
5. Add mushroom pieces and cook till the mushroom pieces are well-cooked
6. Before you turn off the heat, add  masala powder and chopped coriander leaves to the curry. 

This goes really well with Plain rice, Bagara rice, Roti and naan.

Mushroom Mutton curry

 

 Ingredients:-

Mutton 500gms
1onion, sliced into small pieces
 1 big Tomato, sliced into small pieces
1 cup button mushrooms, washed and cut into halves
1/2 capsicum, cut length wise
1/4 bunch coriander
1 spoon coriander powder
2 spoons Ginger garlic paste
  Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
Canola oil 3 tbsp

For Garam masala powder:-
Cinnamon 1
Clove 4
Big elachi 2
Shah jeera 1 spoon
Nutmeg - small piece
Make a fine powder of the above.

Method:

1. Add tbsp ginger-garlic paste, 1 spoon coriander powder, 1/4tbsp salt, a pinch of turmeric, 1/2tbsp garam masala, 2 cups of water to mutton pieces and pressure cook for 5 vigils
2.  In another pan, add oil, bay leaves, 1 small cinnamon stick, 2 cloves and 3 black pepper
3. Add onion, slit green chillies, curry leaves and fry for 2min
4. Add ginger garlic paste and fry till the raw smell vanishes
5. Add chopped tomatoes and mix well and cook till tomatoes become soft
6. Add mushroom and capsicum pieces and fry for 2min
7. To this, add cooked mutton, add remaining garam masala powder, turmeric, salt and chilli powder and stir well and cook for another 10min on low flame.
8. Before you turn off the heat, add chopped coriander leaves to the curry. 

This goes really well with Plain rice, Bagara rice, Roti and naan. By adding mushroom, it gives a very unique and tasty flavor to the curry.

Spinach Soya chunks Fry

Spinach- 1 bunch, chopped finely
Mini Soya chunks - 1/4 cup, boil in water for 5 min and strain
Bengal gram - 3 tbsps, boil till soft
green chilli - 4, slit length wise
salt to taste
Turmeric powder - 1pinch

Preparation:
1. In a pan, add oil and when it is hot, add green chillies and fry for 2 min
2. Add Spinach, turmeric powder and salt and cook for 3 min
3. Add  boiled bengal gram and soya chunks and cook the whole mixture on low fire till all the water evaporates and oil separates on the sides

This curry is very very tasty and goes well with Roti and Rice

Chinese Eggplant, Squash capsicum curry

Ingredients:
Chinese Egg plant - 1, wash and cut into 1 inch cubes
Squash - 2, wash, peel and cut into 1 inch cubes
Bell pepper - 1/2, wash, cut into 1 inch cubes
Onion -1/2, cut into small pieces
red chilli powder - 1 tbsp
coriander leaves - 1 tbsp chopped
Salt to taste
Turmeric powder - 1 pinch
Garlic pod - 1, cut into small pieces

Preparation:
1. Add oil in a pan and when it is hot, add eggplant pieces, squash pieces and Bell pepper pieces and fry for 2 min
2. Add  onion, turmeric and salt and fry till eggplant and squash pieces turn soft
3. Add red chilli powder and fry for 2 min
4. Garnish with coriander and switch off the fire.

This curry tastes really well without any extra spices. Goes well with Rice and Roti

Methi (Fenugreek) Leaves Dal

Ingredients:
1 bunch Fenugreek leaves, separate leaves from stems
1/2 onion, cut into large pieces
1 tomato, cut into big pieces
1 cup Yellow (toor) Lenil
1 pinch turmeric
1 tbsp tamarind paste
Salt to taste
2 cups water

Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Garlic pods - 2, mash coarsely
Urad dal - 1/4 tbsp

1. In a pressure cooker, add all the ingredients except salt and pressure cook for 3 vigils. Once it cools off, mash the dal into paste and add salt.
2. In a pan, add oil and when it is hot, add red chilli, mustard seeds, garlic pods, cumin seeds, urad dal and curry leaves and season well. Add this to the dal.

This goes well with hot white rice. Tastes very yummy with Ghee and Mango pickle!

Potato(Aloo) Fry

Ingredients:
Potatoes - 4, boil and peel the skin and cut into cubes
small onion - slice length wise
Green chilli - 4 slit length wise
Curry leaves - 5
Urad dal - 1tbsp
mustard seeds - 1/4 tbsp
turmeric - 1 pinch
salt to taste
Lemon juice - 1 tbsp

Preparation:
1. In a pan, add oil and when it is hot, add urad dal, mustard seeds, green chilli, onions, curry leaves and fry well
2. Add potato pieces, salt and turmeric and fry in low heat for 5 minutes
3. Switch off the fire and  add lemon juice to the curry.

This curry is very simple to make and tastes very good when served hot. Goes well with white rice

Peanuts Chutney

Ingredients:
Peanuts- 1 cup
Green Chilli - 10-15 as per your spice level
 Ginger - 1/2 inch
Tamarind paste - 1/2tbsp
Salt to taste
 
Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp

Preparation:
1. In a pan, add 1 tbsp oil and when it is hot, fry green chillies for few minutes
2. In a mixie jar, add Peanuts, ginger, green chillies, tamarind paste, salt and enough water and grind to a smooth paste
3. In a pan, add remaining oil and when it is hot, add red chilli pieces, mustard seeds, Urad dal and curry leaves and season well. Add this to the chutney

This chutney goes well with Idli, Dosa and Upma

Dalia (Putnaala pappu) Chutney

Ingredients:
Dalia - 1 cup
Red Chilli - 10-15 as per your spice level
Garlic pod - 1
Tamarind paste - 1/2tbsp
Salt to taste
cumin seeds - 1/2 tbsp

Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp

Preparation:
1. In a pan, add 1 tbsp oil and when it is hot, fry red chillies for few minutes
2. In a mixie jar, add cumin seeds, Dalia, garlic pod, red chillies, tamarind paste, salt and enough water and grind to a smooth paste
3. In a pan, add remaining oil and when it is hot, add red chilli pieces, mustard seeds, Urad dal and curry leaves and season well. Add this to the chutney

This chutney goes well with Idli, Dosa and Upma

Gutthi Vankaya (Eggplant) curry

This is one of my favorite recipes and recipe which made me popular among my friends :) The way i prepare it is different from how others does, but believe me this takes very less time, is much more simple to make and tastes simply heavenly.

Ingredients:
Eggplant - 6-8, medium size
1/2 onion, cut length wise
curry leaves - 4


Masala Ingredients:
peanuts - 2 tbsp
ginger/garlic paste - 1/2 tbsp
1 small onion, cut into large pieces
tamarind paste - 1 tbsp
red chilli powder - 1 tbsp
turmeric - 1/4 tbsp
salt - as per taste
coriander leaves - 1/4 bunch
coriander seeds - 1/2 tbsp
 seasame seeds - 1 tbsp

Preparation:
1. Take some water in a dish and add some salt
2. Slit eggplant length-wise and put them into salt water
3. Grind all the above masala ingredients adding enough water into a fine paste
 4. Fill the eggplants with masala and micro-wave for 12min or till they turn soft
5. In a deep pan, add oil and onion pieces and curry leaves and fry for 2min
6. Add the remaining masala and fry it till oil separates.
7. Add cooked eggplant to the pan and stir slowly so that the eggplant pieces doesn't break
8. Fry for 10 more min on medium heat and switch off the stove
9. Garnish with coriander leaves.

Goes well with Roti, white rice, biryani rice and chicken biryani :)

Suji Halwa

Ingredients:

Suji - 1 cup
sugar - 1 cup
cashews - 1 tbsp
raisins - 1 tbsp
Ghee - 3 spoons
water - 2 cups
Milk - 1/2 cup
Cardamom - 3, crushed into powder

Preparation:
1. In a pan, add 1 spoon of ghee and when it is hot, fry raisins and cashews till light brown, drain them into a cup
2. Add half spoon of ghee to the pan and add suji and fry it till it turns light brown
3. In another deep pan, add water and milk and bring it to boil
4. Once the water starts boiling, add cardamom powder, sugar and let it boil for 2min
5. Add Suji to the boiling mixture while stirring continuously
6. Cover the pan and cook it for 2 min on low fire
7. Put the remaining ghee on top of Halwa.
8. Garnish with raisins and cashews

Eggs Masala

Ingredients:
4 eggs, boiled and shelled
Pappula podi - 1 tbsp
Ghee - 1 tbsp

Preparation:
1. In a pan, add ghee and once its hot, add boiled eggs and fry till all slides are golden brown
2. Add pappula podi to eggs and switch off the fire

This simple yet very tasty dish tastes very good with hot white rice

Dondakaaya (Tindora) Fry

Ingredients:
Tindora - 1 pound, chop them length wise
salt to taste
Red chilli powder - 1 tbsp
Curry leaves - 5
Pappula podi - 1 tbsp
Turmeric - 1/4 tbsp

Preparation:
1. In a pan, add oil and when it is medium hot, add tindora pieces, turmeric salt and stir well. Keep fire low and fry slowly. This is the key for this curry to taste good.
2. Once  the pieces turn dark brown, add red chilli powder and pappula podi and stir well
3. switch off the fire immediately. Let it simmer for 2min before you serve!

Chettinad Chicken Soup

This soup is so delicious and is a must-have if you are suffering from severe cold and throat infection. It soothes you immediately!

Ingredients:

Chicken with bones - 1pound
Chicken stock powder - 1 cube/2 tbsp
Coriander leaves - 1/2 cup
Cumin seeds - 1 tbsp
Garlic pods - 5
Lime juice - 2 tbsp
onion - 1 finely chopped
raw rice - 1 tbsp
Red chilli - 3
salt to taste
tomato - 1 finely chopped
whole black pepper - 1 tbsp
water - 4 cups

Preparation:

1.Clean the chicken first and cut in to small pieces (Bone pieces will be good for soup)

2. Cut onion and and tomato in to small pieces

3. Dry heat the raw rice, pepper, cumin seeds and red chilli in Pan and grind everything coarsely in a mixer and add garlic pods finally and grind only once. Do not grind garlic pods in to paste.

4. Heat the pan and add chicken, onion, tomato, chicken stock powder, salt and 4 glass of water an bring in to boil.

5. Once the chicken gets cooked add the mixture in to the soup and do not cook afterwards. switch off the stove

 6. Add coriander leaves and lime juice and serve.

I promise that you will not give up this soup if you have it once!

Dry Fish Eggplant Curry

Dry fish pieces - 5, soak them in water for 10min
2 big onions , chopped finely
1 big eggplant, cut into medium size pieces
1 tbsp tamarind paste
1/4 bunch coriander leaves
4-5 curry leaves
4-5  green chillies, slit length wise
salt to taste

Red chilli powder - 2 spoons

Method:
1. In a pan, add 1 spoon of oil and fry the soaked dry fish pieces till they turn light brown and keep aside
2. in another pan, add oil and when it is medium hot, add curry leaves, green chillies, onions, eggplant pieces and pinch of turmeric and salt and fry for 5min
3. Add coriander and cumin powder and fry for another minute
4. Once onion pieces are soft, add tamarind paste and mix well and cook for 2 min. Now add fish pieces and cook for 5min. Garnish with coriander leaves.

This curry is very tasty and goes well with hot white rice!

Tomato pappu charu

Does this ring a bell? it should...to most of hyderabadis. As a kid, we must've eaten this pappu chaaru like almost everyday. If you are out of India/home and craving for it, here's the mom recipe for you...

Tomatoes - 4, chopped into big pieces
Toor dal - 1/2 cup
Green chilli - 4
turmeric - 1/8 tbsp
red chilli powder - 1/2 tbsp
tamarind paste - 1 tbsp

For seasoning:
oil - for seasoning
cumin,mustard seeds - 1/4 tbsp
2 red chillies
2 garlic pods crushed
1/4 bunch coriander
2-3 curry leaves


Method:
In a pressure cooker, add dal, tomatoes, turmeric, green chillies, chilli powder and 2 cups of water and pressure cook for 4 visils or till the dal is soft
Mash the dal, add tamarind paste, salt and 1 cup of water and bring it boil. When the mixture is boiling, add chopped coriander leaves and boil for 2 more min.
For seasoning, in a pan add oil and when it is hot, add red chillies, garlic pods, cumin seeds, mustard seeds and curry leaves and fry till curry leaves turn crispy
Add this mixture to the dal. Pappu charu is ready to eat. Goes well with white rice!

sprouts curry

Ingredients:

1 cup pesalu/mung-bean/green gram sprouts

1 medium size tomato, chopped finely

1 small onion, chopped finely

10 drumstick pieces

Garlic pods - 2

Garam masala - 1/4 spoon

A pinch of Turmeric

Salt to taste

1 tbsp red chilli powder

Method:

Boil sprouts in pressure cooker with 4 whistles Or until tender. Keep it aside.

Boil drumstick pieces and keep them ready

Take a pan and add oil. Keep heat on low mode. Once oil is hot add coarse garlic paste to it. Now add chopped onion and saute for a minute.

Add chopped tomatoes and saute for 2 mins.

Add turmeric, red chili powder, and garam masala. Mix all of them well and stir for 2 mins.

Mix boiled sprouts with water. Stir and mix well.

Finally add salt.

Now cover with lid and cook for 5 to 6 mins on low heat. 
Garnish with Coriander

This goes well with Roti

Boiled Egg Curry

Eggs - 4, boil and take the shells off
2 big onions , chopped finely
1 tbsp tamarind paste
1/4 bunch coriander leaves
4-5 curry leaves
4-5  green chillies, slit length wise
 salt to taste
Red chilli powder - 2 spoons
coriander powder - 1/2 spoon
cumin powder - 1/4 spoon

Method:
1. In a pan, add 1 spoon of oil and fry the boiled eggs till they turn light brown and keep aside
2. in another pan, add oil and when it is medium hot, add curry leaves, green chillies, onions and pinch of turmeric and salt and fry for 5min
3. Add coriander and cumin powder and fry for another minute
4. Once onion pieces are soft, add tamarind paste and mix well and cook for 2 min. Now add eggs and let it simmer for 5min. Garnish with coriander leaves.

This curry is very tasty and goes well with hot white rice!

Mullangi (white radish) Sambhar

Ingredients:

1 cup tur dal(split red gram,kandi pappu)-washed and boiled till soft or pressure cooked
1 chopped big tomato
1 big  white radish, chopped into circles and boiled till soft
5-6 baby onions (peeled)

3-4 slit green chillis
2 tsp sambhar pwd(MTR is a good brand)
2 tbsp tamarind paste (or big lemon sized tamarind pulp soaked in warm water to remove the extract)
1 tbsp salt

1/4 bunch Coriander

Seasoning:

2-3 Red chillies

1/4 tbsp mustard seeds, cumin seeds

10 fenugreek seeds

3-4 Garlic pods

Curry Leaves

Method:

Heat 1 tbsp oil in a deep vessel. Add mustard seeds, fenugreek seeds, cumin seeds, curry leaves, dry red chilli and Garlic pods and fry till fenugreek seeds turn brown.

Add all the veggies including white radish pieces along with slit green chillies and fry for 2min

Now add Turmeric powder, Sambhar powder and salk and mix well.

Add the pressure-cooked tur dal along with 2 cups of water and cook for 4 more minutes.

Once the mixture begins to boil, add tamarind pulp, add two crushed garlic pods and ¼ bunch of coriander leaves and let it boil till the rawness of tamarind disappears. Now the hot piping and very tasty sambhar is ready to be served.. you can have it with Rice, idli or Dosa.