Fish can be flavored and cooked in many ways and the use of Indian spices makes them even more tasty. Chepa Vepudu is a very simple and easy fish fry recipe and if you are fond of seafood or fish, I am sure you are going to enjoy this fish fry recipe.
Today I am sharing with you a family favorite sea food dish, Andhra Royallu Iguru, a simple fresh prawn curry preparation in sauteed onions and Indian spices. Andhra Royallu Iguru is a sea food curry recipe from Andhra where fresh prawns are cooked in onions and Indian spices and masala resulting in a very tasty curry preparation!
This recipe calls for freshly ground pepper powder and fennel seeds (saunf) powder which enhances the flavor of the curry tremendously. The spice of the pepper chicken curry comes from fresh green chillis and freshly ground pepper powder. This curry goes well with both white rice, biryani and rotis. It makes a great curry with dosas/vadas too.
A few of my blog visitors have sent me e-mails requesting me to blog some tiffin recipes for children that are healthy and quick to prepare. I am always on the look out for tiffin recipes/ideas and keep trying new recipes, as I have a 4 year old and need to pack his tiffin box to school and also prepare a tiffin for his evening snack. It’s quite challenging to come up with different recipes each day that are quick-to-fix, filling and provide good nutrition and I try my best to get him to eat different kinds of foods which include vegetables. Its not an easy task, believe me.
This chicken fry is the simplest ever that even a 10 year can prepare. Usually I cook the chicken in its own water till almost dry and in a separate vessel, stir fry the cooked chicken in garam masala and curry leaves. It requires less oil, quick and tasty.
Rich and creamy, Murgh Musallam, is a party fare that should be relished with family and friends. On Sunday, I cooked this special chicken dish along with phulkas and vegetable salad for a potluck. Everyone enjoyed the rich curry and wanted more helpings. No left overs.
Sweet corn chicken soup is my most favorite Indo Chinese soup dish. When I eat Chinese at a restaurant, this heart warming chicken soup or sweet corn vegetable soup is always a part of our meal. One of the simplest soup recipes that can be made at home and I guarantee you that this soup will give any good Indian Chinese restaurant a run for its money. Seriously, its that good.
A party appetizer that is loved by all at my home. After a couple of trials, I have settled with this recipe. The secret to a flavorful Chicken Manchurian is the use of chicken stock. Marinated boneless chicken is deep fried and the golden balls are tossed with a cornflour based ginger-garlic concoction and garnished with a generous amount of spring onion greens. Serve hot to savor the true flavor of this Indo Chinese starter.