There are endless variations to the chicken curry and today’s chicken curry is prepared with the same basic ingredients as any normal chicken curry, the only other major ingredient is cashewnut paste. The spice level of the curry is high due to the use of black pepper and chilli powder. But the blending of cashewnut paste with the spices offsets the spicy flavor of the curry and gives this dish its unmistakable, not-too-rich, subtly sweet, warm and spicy flavor.
If you want to experience the ‘kaaram’ (spicy hot) ruchi that Andhra food is known for, then you should taste the non-vegetarian fare which is sure to get taste buds tingling and set your tongue on fire. The fiery hot flavor is there and not in the vegetarian food which is definitely not spicy rather ‘mildly spiced’.
Kaccha Kheema Kofta curry is prepared with minced meat or kheema that is blended with herbs like coriander and fresh mint leaves, Indian spices and made into small lemon sized balls which are cooked in a paste of fried onions, poppy seeds and dried coconut.
Many frown upon the plain ‘pulao’ considering it inferior to the pampered ‘biryani’. The chicken pulao that we make at home is no less than any saffron laced biryani in spite of its simplicity. A straightforward and quick pulao recipe that features basmati rice, chicken, coconut milk and fragrant spices. As this decadent one pot dish simmers,
I have a simple chicken curry for you today. The traditional Andhra Kodi Kura aka chicken curry has numerous versions. Each region within Andhra be it Konaseema, Telanagana, Coastal Andhra or Rayalaseema have their own version of chicken curry based on the cultural influence and available seasonal ingredients.
Today’s chicken roast recipe is a huge hit at my home as well as with friends. Makes for a wonderful starter or side dish with rotis. I found this recipe at blog which is home to authentic Kerala style non-vegetarian fare that I have bookmarked to try. The first recipe to try from her blog is Pepper Chicken Roast.
These stuffed buns have a light and airy texture and are perfect homemade snacks for kids. They work great for breakfast, as a lunch box snack or an after school snack. The filling is absolutely versatile. You can go the vegetarian way with the likes of paneer and mixed vegetables.
The dish am posting today is one which has the typical Mughlai flavor with a blend of spices which lends a certain exotic flavor to it.Mutton Kurma is a typical Mughlai or Hyderabadi dish cooked with yogurt ,almonds or fresh coconut.Its a mild lamb curry where mutton pieces are marinated in yogurt and mild spices and cooked in onion,tomato,poppy seeds and coconut based gravy resulting in a rich thick curry preparation
A quick special one pot meal for one of those busy days is this particular biryani. Simple preparation, not at all complicated and can be made in less than an hour. I would frown upon any biryani recipe that didn’t call for ‘dum’. Even more so on ‘pressure cooker’ biryani. I would refuse to try any other method thinking it was blasphemous.
Mangalorean Catholic cuisine is often synonymous with Dukra Maas (Pork) and Sanna (Fluffy idlis with yeasted batter). Pork is cooked in a variety of ways ranging from Bafat, Indad (Vindaloo), Sorpotel or Kaleez Ankiti (pork offal cooked in spices). Mangalorean Catholic cuisine also includes many dishes using mutton (goat meat), beef and a whole range of seafood (fresh catch or dried fish). We particularly love our coconut based fish curries.