Bitter gourd in your vegetable basket -- does it sound like a turn off? Let Vicky help you fall in love with this usually despised vegetable. Sliced karelas stuffed with an aromatic filling, rolled in spices and pan fried.
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!
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.
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
Today I tried my hand at cooking a traditional Andhra fish gravy recipe, Chepa Pulusu, which is ammas speciality dish. Chepa Pulusu is fresh fish cooked in a tangy tamarind sauce with freshly ground spices. This particular dish tastes best the next day (after the fish pieces are soaked in the tamarind and spice juices) served with hot steamed white rice and sliced onions.
Drumsticks or Munaga Kaaya are one of my favourite vegetables and I use them liberally in my everyday cooking be it to make a pickle,mixed vegetable curry or with shrimps,or add them to my favorite sambar(lentil based stew),thiyal or avial.I will be writing more about ‘The Moringa Miracle Tree’ for the Weekend
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.
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.
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.