KANTOLA (aa kakarakaya - telugu ) MUTTON KORMA :

Prep: 20 mts, Cooking Time: 1 1/2 hr

Serves - 3-4 persons

Cuisine: Andhra

Ingredients:

1/4 kg mutton, wash and cut into medium sized pieces

kantola (aa kakarakaya) - 1/4(cut into medium sized pieces)

red chilli powder -1/2tsp

green chilli - 1 (cut into 2 pieces)

garam masala (spice blend) -1/2tsp

coriander powder -1/2 tsp

fresh coriander leaves for garnish

salt to taste

¼ cup oil

water -5 or 6 cups

Ginger-garlic paste(allam vellulli paste) -1tsp

Onion -1(large) thinly sliced

How to make:

1.First grind ginger-garlic to make paste.

2.Combine above paste with mutton pieces & marinate for ½ hr.

3.Heat oil in one pan add oil,marinated mutton pieces,salt, red chilli powder,green chilli sauté for 4or 5 mts. Then add garam masala,coriander powder immedietely add 5 or 6 cups of water or enough. Cook mutton untill it becomes soft with cover.

4.Then add kantola pieces in the same pan ,cook mutton & kantola till they tender.

5.Cook it on medium heat with cover till gravy thickens. when oil rises top reduce heat.

6.Finally garnish with coriander leaves.

7.Kantola mutton korma is ready to eat with hot rice or roti.

{NOTE: cook kantola mutton korma on high heat first then reduce heat}

CAULIFLOWER MUTTON KORMA :

Prep: 20 mts, Cooking Time: 2 hrs

Serves - 3-4 persons

Cuisine: Andhra

Ingredients:

1/4 kg mutton, wash and cut into medium sized pieces

cauliflower - 1/4(cut into medium sized pieces)

red chilli powder -1/2tsp

green chilli - 1 (cut into 2 pieces)

garam masala (spice blend) -1/2tsp

coriander powder -1/2 tsp

fresh coriander leaves for garnish

salt to taste

¼ cup oil

water -5 or 6 cups

Ginger-garlic paste(allam vellulli paste) -1tsp

Onion -1(large) thinly sliced

How to make:

1.First grind ginger-garlic to make paste.

2.Combine above paste with mutton pieces & marinate for ½ hr.

3.Heat oil in one pan add oil,marinated mutton pieces,salt, red chilli powder,green chilli sauté for 4or 5 mts. Then add garam masala,coriander powder immedietely add 5 or 6 cups of water or enough. Cook mutton untill it becomes soft with cover.

4.Then add cauliflower pieces in the same pan ,cook mutton & cucumber till they tender.

5.Cook it with cover till gravy thickens & oil rises top on medium heat then reduce heat.

6.Finally garnish with coriander leaves.

7.Cauliflower mutton korma ready to eat with hot rice or roti.

{NOTE: cook cauliflower mutton korma or curry on high heat first then reduce heat}

CUCUMBER MUTTON KORMA :

Prep: 20 mts, Cooking Time: 2 hrs

Serves - 3-4 persons

Cuisine: Andhra

Ingredients:

1/4 kg mutton, wash and cut into medium sized pieces

cucumber - 1(cut into medium sized pieces)

red chilli powder -1/2tsp

green chilli - 1 (cut into 2 pieces)

garam masala (spice blend) -1/2tsp

coriander powder - 1/2 tsp

fresh coriander leaves for garnish

salt to taste

¼ cup oil

water -5 or 6 cups

Ginger-garlic paste(allam vellulli paste) -1tsp

Onion -1(large) thinly sliced

How to make:

1.First grind ginger-garlic to make paste.

2.Combine above paste with mutton pieces & marinate for ½ hr.

3.Heat oil in one pan add oil,marinated mutton pieces,salt, red chilli powder,green chilli sauté for 4or 5 mts. Then add garam masala,coriander powder then immedietely add 5 or 6 cups of water or enough. Cook mutton untill it becomes soft with cover.

4.Then add cucumber pieces in the same pan ,cook mutton & cucumber till they tender.

5.Cook it with cover till gravy thickens & oil rises top on medium heat then reduce heat.

6.Finally garnish with coriander leaves.

7.Cucumber mutton korma ready to eat with hot rice or roti.

{NOTE: cook cucumber mutton korma or curry on high heat first then reduce heat}

CHICKEN TIKKA MASALA:

Marination time – 3 to 4 hrs
Preparation & Cooking time – 1 hr
Serves – 7 to 8 persons
Cuisine – Asian

To prepare chicken tikka masala first you have to marinate chicken .

Chicken marination steps:

Ingrdients:

chicken (with bones)– 2 lbs (cut into medium size pieces)
1tsp – masala red chilli powder ( prepare it by looking in my powders menu) or use normal red chilli powder(1tsp).
Turmeric – pinch (If you use masala red chilli powder there is no need to add turmeric.)
Coriander powder – 1 tsp
Ginger garlic paste – 2 tsp
Kastoori methi powder (fenugreek powder ) – pinch
Thick curd – 1 cup
lemon juice – 1/2 lemon
Salt – 1 tsp or enough
Oil – 3 or 4 tbsp
Onions – 1 (medium size) (cut into medium size pieces)
Green chillis – 4 or 5 (according to your taste)(cut into medium size pieces)
Green bell pepper – 1(cut into medium size pieces)
Tomato - 1(cut into medium size pieces)

1.First we have to mix masala red chilli powder ( prepare it by seeing in my powders menu),Turmeric ,Coriander powder ,Ginger garlic paste ,Kastoori methi powder (fenugreek powder ) ,Curd , Large lime juice ,Salt ,Oil .
2.Now mix above mixture to chicken keep it for marination in refrigerator for 3 to 4 hrs.
3.Now mix above mixture to green bell pepper,green chillis,onion,tomato pieces separately .
4.After 3 or 4 hrs take the chicken from refrigerator and now take one pan add ¼ cup oil on medium flame add chicken fry with out cover for 20 to 30 min then add above vegetable mixture and fry for 10 min.
5.Now turn off the flame and keep it aside.

Chicken tikka masala steps:

Ingredients:

Tomato (1),cashew nuts( 2 tbsp ) paste – 1 cup
Whole garam masala (bay leaf -4,cinnamon-4,cardamom-4,mace-4,cloves-4)
Garam masala powder – 1/2 or 1tsp (according to your taste)
Ginger garlic paste – 2 tbsp
Onion – 1 (large) cut into small pieces or make paste
Salt – enough
Turmeric – pinch
Cumin powder - 1 tbsp
Chilli powder – 1 tsp
Fenugreek powder - pinch
Coriander powder – 1tbsp
Sour cream – ½ cup
Water – enough
Coriander (chopped) – 1 /2 cup

1.First we have to prepare tomato,cashwnuts paste.
2.Take a pan on medium flame add oil,whole garama masala,cumin pdr,onion paste,salt add turmuric,gingergarlic,cumin,garam masala pdr,coriander pdr,chilli powder,immediately add little water mix well add tomato,cashew paste mix well close it with a lid for 2 or 3 min.
3.Now add the above cooked chicken and vegetables ,enough water let it cook for 15 to 20min or till gravy thickens .Finally add sour cream .Garnish with coriander leaves.
4.Turn off the flame and taste hot with rotis or rice or naan .

FISH WITH COCONUT MASALA CURRY:

Prep & Cooking Time: 1 hr
Serves : 5-6persons
Cuisine: Andhra

Ingredients:
Fish -1/2kg
Grated coconut -1/4cup
Salt - enough
Red chilli powder -1 tbsp
Onion -2 (small)(cut into pieces)
Ginger -small piece (thinely sliced)
Green chillis -5 or 6
Coriander leaves - for garnishing
Oil -1/4cup

How to make:

1.First grind onion,green chillis,ginger,coconut to make paste.

2.Heat oil in one pan add fish,salt,red chilli powder & above paste ,stir curry with hand (don’t use spatula)occasionally during cooking close with lid , cook on high heat for 5 min .Then add 2 cups of water and cook for 20 min.

3.Once oil separates from curry add coriander leaves then turn off the flame .

4.Delicious fish with coconut masala curry ready to taste with hot white rice .

DRUMSTICK MUTTON KORMA :

Prep: 20 mts, Cooking Time: 2 hrs

Serves 3-4 persons

Cuisine: Andhra

Ingredients:

1/4 kg mutton, wash and cut into medium sized pieces

drumstick -5(cut into medium sized pieces)

red chilli powder -1tsp

garam masala (spice blend) -1/2tsp

coriander powder - 1/2 tsp

fresh coriander leaves for garnish

salt to taste

¼ cup oil

water -5 or 6 cups

Ginger-garlic paste(allam vellulli paste) -1tsp

Onion -1(large) thinly sliced

How to make:

1.First grind ginger-garlic to make paste.

2.Combine above paste with mutton pieces & marinate for ½ hr.

3.Heat oil in one pan add oil,marinated mutton pieces,salt, red chilli powder sauté for 4or 5 mts. Then add coriander pdr ,garam masala immedietely add 5 or 6 cups of water or enough. Cook mutton untill it becomes soft with cover.

4.Then add drumstick pieces in the same pan ,cook mutton & drumstick till they tender.

5.Cook it with cover till gravy thickens &oil rises top on medium heat then reduce heat.

6.Finally garnish with coriander leaves.

7.Drumstick mutton korma ready to eat with hot rice or roti.

{NOTE: cook drumstick mutton korma or curry on high heat first then reduce heat}

RED SORREL LEAVES(gongura-telugu) - PRAWNS (royyalu) CURRY OR GONGURA PRAWNS:

Prep & Cooking Time: ½ hr

Serves -3 or 4 persons

Cuisine: Andhra


To prepare gongura broth:


20 mts –In vessel

10 mts –In cooker


Ingredients:

Red sorrel leaves(gongura) - 2 or 3 cups tightly packed (with out stalks)

Water -11/2cup

Green chillies -5 or 6 finely chopped

Onion (pyaaz) -1(large) finely chopped

Red chilli powder -11/2 tbsp

Add all above ingredients in pressure cooker or vessel cook & keep aside.


To prepare gongura prawns :

Ingredients:

Prawns - 1lb or 453.5grams

For tempering/poppu/tadka/talimpu/seasoning:

Oil -1/4 cup

Curry leaves(karve paku) – 10

Cumin seeds(jilakarra) -1/4 tsp

Dry red chillies (endu mirapakayalu) -4 or 5(tear into pieces)

crushed garlic (vellulli ) -10 flakes

1.First wash prawns thoroughly ,drain ,keep aside.Heat one pan add prawns sauté for 1min for the removal of excess water.

2.Heat oil in the same pan add Curry leaves(karve paku) – 10,Cumin seeds(jilakarra) -1/4 tsp,Dry red chillies (endu mirapakayalu) -4 or 5(tear into pieces),crushed garlic(vellulli ) -12 flakes sauté for a while .Once splutters add prawns,salt,red chilli powder fry them till golden brown colour appears with out cover on medium heat.

2.Now add these fried prawns to the above prepared broth. Cook for 5mts or till oil rises top.

3.Gongura prawns ready to eat with hot white rice.

FISH CURRY(BROTH )

preparation & cooking time -1/2 hr
serves -5 or 6 persons
storage -1 day
cuisine -Andhra

Ingredients :

1kg -fish fillets
3 onions (large)thinly sliced
4 slit green chillies
1/2 tbsp masala red chilli powder
salt -enough
coriander leaves for garnishing
1/3 cup -oil
tamarind -1 large lemon or more than that(soak in 2 cups of water,strain and retain the extract)
water - 2 cups
ginger(allam) -1 small piece paste
grated coconut powder -1/4 cup




How to make:

1.first wash fish fillets 2 times thoroughly with 1/2 tbsp salt.

2.Heat oil in one kadai or pan add onions,green chillies fry onions till become soft.

3.Add fish fillets,salt,masala red chilli powder,tamarind juice,water and cook it with cover.

4.After 10 min add gingerpaste,grated coconut & cook further for 10 min.cook till fish is cooked well and gravy thickens to desired thickness.

5.Finally add coriander leaves for garnishing.

6.Now taste delicious fish broth broth or soup with hot white rice.

(NOTE -first cook fish curry on high heat then reduce heat)