Andhra Chepala Pulusu / Spicy Andhra Fish Curry :

My Athamma's Chepala Pulusu:

My Athamma...so sweet

 Required:

Fish Pieces   : 10-12
Tamarind     : fist full
Oil                : 2 spoons
salt               : according to taste
turmeric       : 1 spoon
chilli powder : according to taste
onions           : 4-5
Chillies          : 4
ginger garlic  : 1 spoon paste





Spice ingredients:
Dhaniyaalu / coriander seeds : 1 tspn

    Jeera / jeelakarra  : 1 tspn
    Lavangaayalu / laung  : 2-3
    Dalchina chekka/ dalchin  : 1 piece
    Garlic pods  : 2 -3

Grind the above ingredients in to spicy powder

Procedure:
1. Clean the fish pieces well ,rubbing with salt
2. Soak a fist full of tamarind in enough water
3. Now chop onions,chillies
4. Heat the kadai

5. Add oil and let it heat

6. Mean while in a bowl put fish pices,add onions,chillies,ginger garlic paste,salt,turmeric,chilli powder
and some tamarind extract ( only a small amount of tamarind)
7. Now put the mixture in step 6 in kadai and let it cook for few minutes
8. Cook it adding tamarind extract spoon by spoon and stirring softly ( with out breaking the fish pieces)
9.  Let the fish pieces get cooked in spicy tamarind extract
10.Stir it softly
11. Add the powder under spice ingredients to add flavour to our gravy
12. Stir it,until it reaches a bit thick consistency
13. Then garnish with coriander and spicy Andhra chepala pulusu is ready.


Note : If you think tamarind extarct is not giving you enough gravy,add small amount ( 1 cup) of water and cook.

Spicyy Dosa

Required:

Oil                : 2 tspn

Dosa Batter

Rice              : 2 cups
Minappappu : 1 cup
/ urad dal
Red mirchi    : 4
Ginger          : 1 inch piece
Garlic           : 4 pods

Soak rice and urad dal for 12 hours .

Now,Grind all the ingredients under dosa batter ( including soaked roce and minappappu ) ,it should be of thin smooth flowing consistency.
Heat the tawa and and put a drop of oil and rub it with half cut onion ( this gives good flavour to dosa and makes the tawa smooth)
Now put the batter with the help of a laddle and spread as a circle  on tawa.
Turn it to other side also and heat.

Now the spicyy dosa is ready !!!

Borugula laddu or Maramarala laddu / Puffed Rice in yummy jaggery syrup

Hey !!! let me share with you one of our traditional sweet,easy to prepare and yummy to taste...
Firstly iam a big fan of Indira , website :http://www.nandyala.org/mahanandi

She exposes many of the traditional dishes very clearly for beginners to follow.
I have gone through this recipie in her website and enhanced it in my own style in my own !!!! kitchen ;)

The result is ...not even a laddu is left for taking a pic...will upload the pic once i prepare it again.

Required:

Murmura (borugulu, puffed rice) - one quart
Jaggery - one cup (powdered)
Water - one cup
Cardamom - 2 (seeds powdered)
Cashew: half cup
badam : a few

1. First make cashews and badam into small pieces
2. Dry roast , take out and cooll them.
Now we can start preparation of jaggery syrup:
3. Take a bowl,heat it for a min and add jaggery and then the water ,allow it to boil
 In 15 minutes or so,we get thick jaggery syrup foaming up.
Test: Take a drop and put in cool water,it should turn into a thick mass rather than getting mixed with water.
Now the syrup is ready.
4.Add the murmura and dry fruit pieces,continuosly stirring the mixture.
5.Now add elaichi powder,stir and switch it off once the puffed rice is getting closer as a dry golden mass.

Make laddus with the mixture ,once its a bit cool enough to touch.
Note : Keep a bowl of cool water to wet your hands in between making laddus.

Thats it .Its done !!!!!!!!

Dosakaya Rotu pacchadi / yellow cucumber coarse pickle:

Athamma's dosakaya pacchadi.My MIL is an expert in cooking.When we went to hyderabad last week , she prepared this and its soo tasty.

She prepared this using rotu ( traditional way of grinding using stone ),but we do it in our mixy ( grinder)
its easyyyy.Give a try.

Required:

1 Dosakaya
4 green chillies
pinch 0f zeera
cillantro / coriander / kothimeer few fresh leaves
salt according to taste
tamarind - goose berry size
oil- 1 tbslp

Preparation:

1.Cut the Cucumber ( dosakaya) into small pieces
2.cillantro ( kothimeer)
3.Now put some oil in a kadai and let it heat
4.mean while soak tamarind in water ( a spoon of water)
5.0nce the oil is h0t en0ugh,fry the green chilli slits slightly
6.Remove and keep aside ,let it relax
7.Firstly grind our fried chillies with s0me salt and small amount of zeera
8.Now add the cucumber pieces,chopped cilantro and just grind for only very few seconds ( it shud not be much smooth)
9.Dont make it too soft chutney,coarse mix wud add to taste.

 This is mouth watery with dosa ,idli,vada etc.

Egg-Prawn Stirr Fry/ Royyala Eguru

Heyy , went for a vacation to hyderabad. I missed my bloggg, back with my favourite dish...PRAwnnn.
Last sunday i was cooking prawn and my husband suggested to add an egg ,I said Nooo
Then he insisted and i added an egg.

The result is Wowww !!!! egg really added to taste of prawn and it tasted awsomee.Thanks to my Sweet Husband :)

Required:

Prawns  : 500 gms
Onions  : 4 - cut into small pieces
Green Chillies : 4 - slit them
Salt  : according to taste
turmeric : 1 tspn
chilli powder : according to taste
Egg  : 1 ( Optional)

For Masala Paste:
1 Onion + 2 chillies + 1 tblsp gingergarlic paste + 5 cloves + 2 elaichi + 1 tomato

Procedure:

In a bowl, add prawns,a pinch of turmeric, and wash in several changes of fresh water. Strain and set aside.
To the prawns add, chilli powder, salt, turmeric, ingredients under masala paste and mix well.
Marinate for about half an hour (optional).
Add 2 cups of water and cook on medium to high flame till the water is fully absorbed by prawns

Now heat a spoon of oil in another kadai,add the onion pieces,chilli slits
Once the onions turn golden brown,add the cooked prawn ,then add a beaten egg for enhancing the taste
Stir fry for 5 mins and you are done.

Cauliflower Pakoda

Cauliflower Pakoda:

Humm,its 6:30 PM,my husband would start from his office and reach in half an hour.He will be hungry and even iam ,as i also came from office
just now.
I have permission ;) to prepare things with besan only 3 days a week ...and remaining shud be maggii or packed vadapav which we get over here.
and thought of using some vegetable in fridge which is about to be dead...yesss Cauliflowerr !!!

I just decided to do cauliflower pakoda,sooo fasttt and very easy to prepare.Have a glance .

Required:

Cauliflower: 12 florets
Oil for deep fry.
Green chillies : 4

Bajji/ fritter Ingredients:
pepper powder : 1 spoon
curd                   : 1/4 cup
senagapindi / besan : 1 cup
Maida                  : 1 spoon
Rice flour        :1 spoon
salt                   : 1 spoon
chilli powder          : 1 spoon
amchoor powder         : 1 spoon ( optional)
saunf                  : 1 spoon
Water         : To get a consistent thickness

preparation:
1. Boil the cauliflower florets in water for 5 mins and then allow it to cool
2. Mix all the ingredients under bajji/fritter ,adding water slowly to get bajji consistency.
3. Now coat the florets with the batter so that it gets coated evenly and leave it for 5 to 10 mins based on your convinience.
   You can also fry it immediately.
4. Now heat oil for deep fry
5. Once the oil is hot enough, deep fry the marinated florets.

While frying the florets ,fry the green chillies also for 2 mins ,get them out and add some salt to them or add lemon juice on the chillies.Now we are all set.

Serve the florets with the fried chillies dipped with lemon juice.
Yummyyyy...Isnt it?

Note: Before frying the chillies put holes to them using a safety pin to avoid chipat -chit pat during the frying :)

Happy cooking !!!

Sorakaya bajji / Bottle gourd fritters:

Sorakaya bajji / Bottle gourd fritters:

Required:
Bottle gourd: 1/2 piece ( thin one): sliced thinly in circles like layers
pepper powder : 1 spoon
Oil for deep fry

Bajji/ fritter Ingredients:
curd                   : 1/4 cup
senagapindi / besan : 2 cups
salt                   : 1 spoon
chilli powder          : 1 spoon
amchoor powder         : 1 spoon ( optional)
saunf                  : 1 spoon
Water         : To get a consistent thickness

Preparation:
1. First Take the thinly sliced bottle gourd layers in a bowl
2. Add pepper powder to bottle gourd pieces and mix it well
3. Now heat oil for deep fry
4. Meanwhile add all the ingredients under bajji / fritter ingredients and prepare the batter adding water slowly
5. Now check it the Oil is sufficiently hot by dropping a bit of batter in oil,if the oi s hot enough,
   the batter turns to solid making a sound tushhhhhhhhhhhhhh,okayy !!!

6. Now dip the bottle gourd slice in batter such that it get coated all over and put it in oil
7. similarly do it for all the slices ,turning upside down so that it gets fried evenly

coolll!!! oooopsss Hottt bajji is ready...you can also stuff this bajji by slitting it and
stuffing onion mixed with lemonjuice or onions coated with pich of salt.

It tastes too good in the evening with our Tea ...Try it.