HAPPY THANKS GIVING BLOGGER FRIENDS

 

 

MEATBALL CURRY

This recipe is dedicated to all my fellow bloggers who give me support and encourage me to keep up my passion for cooking.This is my way to say thanks to my friends:).


Here is the recipe:

we need:

2 lb ground lamb(we can even use chicken,beef,turkey).
2 small onion diced very fine.
1 green chilli finely diced.
few coriander leaves diced fine.
1 tspn of red chilli powder.
salt to taste.
1 tspn of ginger garlic paste.
1/2 cup coconut milk.
2 tspn tomato paste.
1 tspn garam masala powder.
oil.


Before we make the curry lets make the meat balls ready, For that we need to take a bowl and add the ground lamb and mash it finely using ur hands, now add pinch of salt,pinch of chilli powder,pinch of garam masala powder,1/4 tspn of ginger/garlic paste,few finely diced onion and coriander leaves,Now mix all these ingredients together and make lemon size balls.Now its the main part of these meatballs, I steam them before I make the curry to keep the meatballs perfect,Steam the meatballs for around 7 to 10 minutes.Now they are ready.

For the gravy:

Take a deep fry pan and add oil to it and warm it.When the oil is warm enough add the rest of the diced onion and diced green chilli and fry untill tender,Now add red chilli powder,salt,garam masala powder, ginger/garlic paste and fry for few minutes.Now add tomato paste and coconut milk and mix altogether well and add water according to the thickness we need for the gravy,allow to come to a boil and then add the steamed meat balls and cook until the gravy gets thick.

The meat ball curry is ready to serve with peas pulao or some rice cooked

HARYALLI MURGH/CHICKEN IN GREEN GRAVY

  

Sorry friends I have problem with my system it had virous so it took me some time to fix the system at last I am back to my work their are ton's of dishes on my desk to post here is one of them.

As my kids love to eat chicken everyday in their meal. If I try to convince my daughter having chicken everyday is not good, she says ammama told me to eat healthy food and I will become a doctor, by hearing her cute words I could not stop myself cooking her fav dish for her. But she does not like to eat the same way all the time she says amma something new, I have to try something always, I can tell u they are tone's of varieties of chicken dishes from Indian cusine, here is one of them.

This dish is known as haryalli chicken or some people serve it as chilli chicken too.

Ingredients;
2 LB Chicken sliced.
2 red onion sliced.
1 bunch of fresh coriander.
10-15 mint leaves.
1tspn coscus seeds/gasagasalu/poppyseeds.
2tspns fresh grated coconut.
10 to 15 green chillies.(or reduce according to ur taste)
1 taspn ginger garlic paste.
1 tspn garam masala powder.
1/4 tspn turmeric powder.
salt to taste.
oil.
few curry leaves.
1 bay leaf.


Before we start making this they are few things we should prepare first.we have to make a paste of ingredients to marinate the chikcen .

to make the marinate make a paste of:
coriander leaves.
mint leaves.
grated coconut.
poppy seeds.
green chillies.
ginger/garlic.
blend all these ingredients together to make a fine paste, later add some salt and turmeric powder to this paste and marinate the chicken with this paste. and set it aside for a hour.

Now time to cook this haryalli chicken.
Take a sauce pan and add oil and heat up , later add bay leaf and curry leaves and fry for a second. Now add the sliced onion and fry till golden brown,later add the marinated chicken and fry well until the chicken leaves its fat.when the chicken starts leaving oil add enough water to make the perfect gravy u want.lastly add garam masala powder and cook for few minutes and remove from the stove and arrange it into the serving dish and garnish with fresh coriander.

This is a very simple dish.we can serve this dish with hot parathas, or any kind of friend rice items or plain rice.This dish is well known in rayalaseema part of andhra they call this dish as pacha chicken kurra(green chicken curry).As this is totally cooken with green chillies thats why they call it by this name.Hope u all will like this dish.

CHIPOTLE CHICKEN

Another MEXICON fusion cooking from my kitchen, which was a great sucess. I would like to share with my fellow bloggers.



To make this dish we need:

1 whole chicken sliced.
2 onion sliced.
1 tspn ginger garlic paste.
1/4 tspn turmeric powder.
1 tspn garam masala powder.
oil.
fresh coriander to garnish.


Here is the main spice for this dish.

Chipotle sauce/jalapeno sauce:

2 tomatoes boiled.
1tspn red wine vinegar.
1/4 tspn sugar.
5-6 red chipotle peppers/jalapeno peppers.

grind all the above ingredients to make the chipotle sauce,Its readily available in any stores where mexican grocery is available .


METHOD:

First cut the whole chicken into 2 inch size pieces or as big as u like, wash the chicken slices well and marinade the chicken with ginger garlic paste, turmeric,salt,and few drops of oil and marinate it for 1/2 hr.Take a sauce pan and heat it, add oil to the sauce pan and warm the oil ,then add onion sliced and fry till light golden brown.
Next add the marinated chicken and fry for few seconds, when the chicken is half cooked add the chipotle sauce and enough water and cook well till tender.later add the garam masala powder and cook for few mintues.when the chicken is well cooked remove from the stove and set it in the serving bowl and garnish with fresh coriander.

This is rich in colour, but mild in taste, if u like to make it more spicy u can add some red chilli powder to this dish.Generally kids growing in US are not much spicy eaters so this dish is perfect for them.

Chicken Mangeria/Mango Chicken

This dish is original a Thai dish but I tried to belend it with Into Indian style,In Andhra we make Mango chicken but that is totally different from this version. Did u feel the name looks different this name for this dish was given by my kids. Hope u all will like it too. so here comes the recipe for chicken mangeria:)

 

TO prepare Chicken Mangeria we need:

1 pound/lb boneless chicken breast.
1 small onion sliced.
5-6 Mango slices(raw or we can also use the half ripe ones also).
1 bell pepper sliced (I did not add to this as my kids dont like it).
2-3 jalepeno peppers sliced.
1/4 tspn turmeric powder.
1/2 tspn ginger garlic paste.
1/4 tspn garam masala powder.
salt to taste.

For tadaka/teeragamotha/poppu/seasoning.

oil.
few curry leaves.
1/4 tspn cumin seeds.

fresh coriander leaves to garnish.


Method:

Slice the boneless chicken breast into 2 inch piecesand shallow fry them unti golden brown and keep aside.

Now take a fry pan and heat it up, when the pan is warm enough add oil to it, when the oil is warm add cumin seeds and let it start crcking later add curry leaves and fry for a second. Now add add sliced onion and sliced jalepeno peppers and fry for a while until they become soft(half cooked). When the onion/chillies are half cooked add bell peppers sliced, mango sliced pieces, ginger garlic paster, turmeric powder, salt, chicken fried pieces,and mix them all together and fry for a while.Now add water if u like ur curry to be gravy consistency and cook for a while at the end add garam masala powder and cook for few mnts. Remove from the stove and set the chicken in the serving bowl and garnish with fresh coriander.


Here the chicken Mangeria is ready to eat. It very well goes with sizzling hot rice or rotis. 

KAARJUM PULUSU/LIVER CURRY

INGREDEINTS:

2 lb Liver sliced into medium pieces.
2 onions sliced.
2-3 green chillies.
1tomato.
½ cup grated fresh coconut.
½ tspn cuscus paste.
Curry leaves.
½ tspn white vinegar.
1 tspn red chilli powder.
¼ tspn turmeric powder.
Salt to taste.
½ tspn garam masala powder.
1tspn ginger garlic paste.
Fresh coriander leaves to garnish.
Oil.


METHOD:

Heat a saucepan, When the saucepan is warm add oil, when the oil gets warm add curry leaves to the oil, later add onion, green chillies and fry till golden brown. When the onion turn golden brown add tomato, ginger garlic paste, red chilli powder, turmeric powder, salt and mix well. Cook for few minutes when the aroma starts add liver pieces and mix well. Later add coconut grated and cuscus paste, mix well all together and cook until liver is half cooked then add some water and white vinegar and cook till done. When the liver curry is well cooked remove in the serving bowl and garnish with fresh coriander.

This dish goes well with rice , or rotis.

THIS is for Anthony's Curry Mela

CHEPPALA PULUSU (FISH CURRY)

Here is my families all time fav dish CHEPALA PULUSU (FISH CURRY) . I have this receipe from my grandma’s kitchen, I love grandma’s cooking style with out using any techinal help she prepares the food with lot of love . Staying far away from them today I miss all of them . I try to do the same kind she does but my receipe taste’s good but not exactly like her I still could not understand whyJ . I would like to share with everyone.





INGREDEINTS:

2 lb CAT FISH ( U can use any kind of fish) cut into medium size pieces.
2-3 meduim size onions sliced.
1 Tomato sliced.
3 green chillis cut into strips.
2 spoons tamarind pulp.
2 spoons fresh coconut grated ( if not dry coconut).
1spoon(tspn) red chillie powder.
¾ tspoon turmeric powder.
1 spoon salt.
1 spoon garam masala powder.
Fresh Coriander leaves to garnish.
1-2 spoons oil.
Curry leaves.
Butter milk to wash the fish (optional).

METHOD:

Wash the fish pieces with some butter milk and turmeric powder, by washing with turmeric and butter milk their wont be the stinky smell while cooking fish .

Take a wide pan , add oil to it when the pan is hot , add curry leaves when the oil gets hot. Later add onion and sliced green chillies. When they are half cooked add tomato sliced and cook for a while. When the onion and tomato are cooked add the fresh coconut , tamarind pulp and cook it for 1 minute, later add red chillie powder, turmeric powder, and salt to the pan and cook it well. When oil starts leaving the pan add some water to the pan and same time add the fish pieces and cook till the fish is cooked . Later add the garam masala powder and cook for 1-2 minutes. Remove from the stove and add fresh coriander leaves and garnish. Ur chepala pulusu is ready to eat.

Can be served with rice or roti. Do try this receipe and tell me how u like itJ.