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!
Biryani! Doesn’t that word conjure feelings of joy and comfort? Who doesn’t love this pampered, fragrant, rice delicacy that reigns supreme as the world best one pot meal?
For many of my dear readers, today’s post is a long awaited one. At last I got to blog the recipe of the quintessential ‘home style’ Chicken Dum Biryani from the royal kitchen of the Nizams.
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.
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.
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.
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.
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.
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.
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.
Meat lovers will relish this mutton curry which is cooked in combination with drumsticks. The meat becomes succulent and flavorful from the slow simmering to absorb the spices and the drumsticks give the taste buds a good tingle. Very easy preparation and makes a good curry with hot rice or rotis.
A classic North Indian non veg recipe using mincemeat (lamb) and fresh green peas, Keema Matar, is a popular dish in our home and among friends. It is a much requested dish for pot lucks. Mincemeat (lamb) works best though you could use chicken or beef in its place. I always make the curry with lamb aka keema
The month of Ramzan has inspired me to cook a meat dish with a Nawabi touch. On Sunday, we had a special meal – Coconut rice, Cucumber Raita and Hyderabadi Gosht (Mutton) Korma, a culinary marvel of Hyderabadi cuisine.
Gosht Korma, Coconut Rice and Cucumber Raita ~ Our Sunday mid day meal
Today’s Meatball curry is an classic Anglo Indian food recipe that I learnt from my friend’s mother many years ago.
Vizag has a large Anglo Indian community and their contribution to our educational institutions is significant. Many Anglo Indians teachers taught me during my initial school going years and also have few close friends.
A Mangalorean delicacy, Chicken Ghee Roast, is a classic recipe among South Indian chicken dishes. Its origins go back to a small town, Kundapur, close to Mangalore.
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
Along with Royallu Vepudu, I also made a quick, easy and flavorful Indo-Chinese style sweet and sour Prawns the other day and used the left overs to prepare Prawn Fried Rice. Fried rice is something that I make on days I am rushed for time. Fried rice being open to endless variations, I just throw together whatever few basic ingredients I have on hand for a quick, fuss-free, one pot meal.
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’.
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,
