Spicy Ginger Chicken Curry Recipe

Spicy Ginger Chicken Curry
    Fiery chicken with whole red chillies and ginger

SERVINGS : 8
COOK TIME : 30 MINS

                                                           

INGREDIENTS

1 kg chicken-cut into pieces

2 tbsp ghee

3-4 sabut lal mirch

1 tbsp ginger paste

2 tbsp onion paste

2 tbsp ginger-shredded fine

1 tbsp coriander seeds-roasted and powdered

6 cloves-roasted and powdered

1/2tsp cinnamon-broken

2 tsp salt

ginger juliennes to garnish

METHOD:

Marinate the chicken in the ginger and onion paste for half an hour.

Heat the ghee and add the red chillies.

When they darken a bit, add the chicken and turn around over high heat, till opaque.

Lower the heat and add the shredded ginger, powdered masala, and salt.

Add a cup and a half of water (depending on how much gravy you want).

Bring to a boil, then simmer, covered till chicken is tender.

Serve hot garnished with the ginger.

View More »

Shriya Saran South Indian Actress - Photo Shoot - II

View More »

Shriya Saran South Indian Actress - Photo Shoot - I

View More »

Vasuki Sunkavalli is Miss Universe 2011 from India, Andhra Pradesh

Vasuki Sunkavalli is Miss Universe India 2011

View More »

Gongura Pachadi *** Andhra Style ***

Gongura Pachadi :
~~~~~~~~~~~~~~~~
Ingredients: 

Gongura leaves - 2 cups (around 250 Gms)

Tamarind juice - 2 tsp
Salt (Crystal salt will be preferable) - 1 tsp
Oil - 1 tsp
oinion - 1 (cut into small pieces)
onion diced - 1 cup big
red chillies - 20 pieces
dhania - 1 tsp
urad dhal - 2 tbsp
seasame seeds - 1 tbsp
cumin seed - 1/2 tbsp



 Make powder with the following (After Frying in Oil)
****************************************************
Red chillies
dhania
urad dhal
seasame seeds
cumin seed

Method:
*******
1.Wash gongura leaves,
2.Take some oil in a Pan and fry those leaves.
3.Keep lid on the pan,
4.Let it be for a while in a medium flame
5.Take some tamarind juice and Add it to that mix
6.pound the cooked leaves(with a pestle)
7.add 1/4 tbsp sugar, salt, all powdered ingredients and till every thing blends well
8.Add onions
9.Add 1 cup (150 ml) of boiled water

Now gonkura pachadi is ready to serve

View More »

ALOO KE GARLAY - ROYAL HYDERABADI COOKING

ALOO KE GARLAY - ROYAL HYDERABADI COOKING :
 Crispy and crunchy potato starter from Hyderabad

 Preparation Time : 15-20 minutes
 Cooking Time : 25-30 minutes

INGREDIENTS :
Potatoes, boiled and mashed   - 6 medium
Gram flour (besan)                  - 1 cup + 3 tablespoons
Salt                                         -  to taste
Red chilli powder                    -  1/4 teaspoon
Oil                                         -  2 tablespoons + to deep fry
Onion , chopped                    - 1 medium
Ginger paste                          - 1 teaspoon
Garlic paste                           - 1 teaspoon
Turmeric powder                  - a pinch
Fresh corianderleaves,chopped - 2 tablespoons
Green chillies, chopped            - 2
Lemon juice                             - 1 tablespoon
Cornflour/ corn starch              - 3 tablespoons
Baking powder                        - a pinch

METHOD :

Mix together one cup of gram flour, salt and half of the red chilli powder in a bowl. Add sufficient water and knead into a soft dough. Heat sufficient oil in a kadai. Take one tablespoon of the dough and shape into a ball and deep fry till golden. Similarly use up all the dough. Drain and place on an absorbent paper and set aside. Heat two tablespoons of oil in a pan. Add onion and sauté till light golden. Add ginger paste, garlic paste, turmeric powder, remaining red chilli powder and salt. Sauté for a minute and add potatoes. Mix well and remove from heat. Set aside to cool. 

Pound the fried gram flour balls coarsely. Add them to the potato mixture along with coriander leaves, mint leaves, green chillies and lemon juice. Shape them into balls. Mix three tablespoons gram flour, three tablespoons cornflour, baking powder and sufficient water to make a medium thin batter. Heat sufficient oil in a kadai. Dip the potato balls in the batter and deep-fry, a few at a time, till golden. Drain and place them on an absorbent paper. Serve hot.

View More »

Mushroom Biryani

Mushroom Biryani :
~~~~~~~~~~~~~~~~

Ingredients: 

Rice                      -  1 cup

button mushrooms - 1 cup
onion - 1 (chopped)
cloves - 1
cardamoms - 1
bay leaves - 2
black pepper - 4
garam masala - 1 tsp
cummin seeds - 1/2 tsp
grated cabbage - 1/2 cup
cashewnuts - 4 (make it into pieces)
oil                       - 2 tbsp
water                 - Approx 2 cups
Salt                   - to taste

Method: 

*******

      1.  Boil rice till it is half done & keep it aside.
      2. Take a pan and pour oil in that and add onion, mushroom and other ingredients and fry them
      3. after they fried add masala mix, rice and cook for 10 min . 

Hot Hot Mushroom biryani is ready....

View More »