Andhra Chicken Fry

Clean and cut 1 lb boneless Chicken into bite sized pieces and set aside in a pan. To it, add 1 1/2 tbsp of Lemon Juice, 1 tbsp of minced Mint Leaves, 1/4 tsp of Turmeric, 1 1/2tsp of Garam Masala, 1 1/2 tsp of Red Chilli Powder, 1 large chopped Onion, 1 tbsp of Ginger Garlic Paste, a tbsp of Ghee, a tsp of Salt and mix well. Cover Cook on low flame to medium heat until chicken is tender and cooked.

If there is moisture in the pan, increase the heat to medium and saute until all the moisture evaporates.  Move the chicken to a side of the pan and add 2 tbsp of Ghee, saute 3 finely minced Garlic cloves, a sprig of Curry Leaves and 3-4 sliced Green Chillies until crisp. Mix the chicken and the ghee mixture and saute until the Chicken starts to roast well. Sprinkle 1/2 tsp of Black Pepper, Salt as needed and roast for 2 more minutes.

Garnish with chopped Coriander leaves and remove from heat. Serve hot with rice.

Afghani Chicken

 Wash 

Telangana Chicken Fry

Prepare, cut and wash 500 gms of Chicken into medium sized pieces and soak in Salt water for 30 minutes.

Heat a heavy bottomed pan and add 4 tbsp of Oil. Once hot, add a thickly sliced Onion and saute until light brown. Add 5 finely chopped Green Chillies, 2 sprigs of Curry Leaves, a tbsp of Ginger Garlic paste and saute for another 10 minutes. Add the chicken pieces and saute on 5 minutes on high heat. Add a tsp of Coriander Powder, a tsp of Cumin Powder, Salt as needed, a tsp of Turmeric Powder, a tsp of Garam Masala Powder and combine well. Add few tbsp of Water, if needed. Reduce the heat to medium and cook for another 40 minutes while stirring, as needed. Add a tsp of Tamarind Paste, 1/4 cup of Chopped Coriander, few Curry Leaves and a tsp of Pepper Powder and mix well. Cook for another 5 minutes and mix well.

Serve warm with rice.

Green Beans Stir fry with Peanut-Sesame spice

Spice mixture - Dry roast a tbsp of Sesame Seeds, a tsp of Cumin Seeds, 2 tbsp of Peanuts for 2 minutes and remove from heat. Add 4 Garlic Cloves, 2 tbsp of dry Coconut, a tsp of Red Chilli Powder and Salt, as needed to the pan. Grind everything together to make a coarse powder and set aside.

Heat a tbsp of Oil in a saute pan and splutter a tsp of Mustard Seeds, a sprig of Curry Leaves. Add finely chopped 250 gm of washed Green Beans, a pinch of Turmeric Powder, Salt and cook till the beans are slightly tender. Add a tsp of Coriander Powder and add few tbsp of Water. Mix well and cover cook till the beans are tender. Add the prepared spice mixture, mix well and remove from heat.  Close the lid and let it rest for 10 minutes. 

Serve hot with white rice and Ghee.

Pappu Mamidikaya (Lentils cooked with Raw Mango)

Pappu - Take a cup of Toor Dal, a cup of Mango, cubed into pieces after peeling, 3 slit Green Chillies, 2 1/2 cup of Water in a pressure cooker and cook for 3 whistles. Remove from heat and set aside for 10 minutes.

In a tempering pan, add 2 tsp of Ghee, a tsp of Mustard Seeds, a tsp of Cumin Seeds, 2 crushed Garlic Cloves, 2 broken Red Chillies, a sprig of Curry Leaves and let them splutter for 4 minutes. Add this to the "Pappu" mixture along with a tsp of Salt (or as needed). 

Serve hot with white rice and ghee. 

Royyala Iguru (spicy shrimp fry)

Clean and wash 250 gm of cooked Shrimp and marinate with 1/2 tsp Ginger Garlic paste, 1/4 tsp Red Chilli Powder, a pinch of Salt and a tsp of Lemon Juice. Set aside for an hour.

Heat 2 tbsp of Oil in a Pan. Splutter a tsp of Cumin Seeds, few Curry Leaves. Sauté 2 finely chopped Onions till golden brown on low- medium heat. Add in a tsp of Ginger garlic paste, 2 slit Green Chillies, Salt to taste, a pinch of Turmeric Powder and sauté till the raw smell disappears. Add a tsp of Red Chilli Powder, a tsp of Garam Masala powder and mix well. Add the Shrimp and cover cook till the shrimp curls up. Sprinkle water as needed to keep the shrimp moist. Serve hot after garnishing with Coriander Leaves.

Chicken Legs Pepper Fry

Clean and cut up to 3-4 places on 6 Chicken Drumsticks and keep aside.

Add 2 tsp of Coconut Oil in a pan, saute 2 Red Chillies, 1/2 tsp of Cumin Seeds, a tsp of Pepper Seeds for a minute. Add a finely chopped Onion, 1 1/2 tsp of Ginger Garlic Paste and saute for 4 minutes. Add Salt, as needed, a pinch of Turmeric Powder, a tsp of Coriander Powder and saute for minute. Add a cup of Water to de-glaze the pan and remove from heat. Set aside to cool. Grind to a very smooth paste.

Heat a tsp of Coconut Oil in a pressure cooker pan and saute a sprig of Curry Leaves, a finely chopped Onion until the onion is cooked. Add in a chopped tomato and cook until mushy. Add the ground paste, 1/2 cup of Water and mix well. Add the chicken legs and pressure cook for 3 whistles on medium heat. Remove from heat and let the pressure settle on its own. Once done, open the cooker and remove the chicken legs and set aside. Return the gravy to heat and simmer until thick. Once the gravy is thick, add in the chicken legs back along with a tsp of Pepper powder and a sprig of Curry Leaves.

Serve hot with rice.

Hariyali Chicken (Mint-Coriander Chicken Curry)

Mint - Coriander Paste - Clean a bunch of Coriander and Mint Leaves into a blender / mixie jar. Add 7-9 Green Chillies, a tbsp of Lime Juice, 1/4 cup Cashews and 2 tbsp of Yogurt to make a smooth paste adding water as needed.

Chicken - Marinate the cleaned and drained 1 1/2 lb of Boneless Chicken Thighs cut into bite sized pieces with Salt as needed, a tbsp of Ginger Garlic Paste, the above mint-coriander paste and a pinch of Turmeric and set aside for 2 hours.

Gravy - Heat a tbsp of Oil in a pan. Once hot, add finely chopped large Onion and saute till light brown. Add the marinated chicken along with the marinade and cook on high for 5 minutes. Reduce the heat and cover cook for another 15 minutes. Add a tsp of Garam Masala Powder and mix well. Cook until the chicken is cooked.

Serve hot with Naan or Ghee rice.

Broccoli Chickpea Stir Fry

Clean, drain the Broccoli florets (1/2 lb) and remove the thick stalks.

Heat a skillet and add a tbsp of Oil to it. Once hot, add a tsp of Cumin Seeds, few Curry Leaves, 2 cloves of minced Garlic and pinch of Hing / Asafoetida. Saute for 2 minutes and add finely chopped 3 Green Chillies and saute for another minute. Add the drained Broccoli florets and cover cook for 3-4 minutes on medium heat. Add Salt to taste and cover cook again for 2-3 minutes. 

Spice Powder - In a small mixing bowl, add 1/2 cup of Chickpea Flour, a pinch of Turmeric Powder, Salt to taste, a tsp of Coriander Powder, 1/2 tsp of Garam Masala, 1/2 tsp of Cumin Powder and a tsp of Red Chilli Powder. Add a tbsp of Oil and mix well to form a lumpy spice powder. 

Sprinkle this on the broccoli florets and cover cook for 5-6 minutes (without stirring). Sprinkle few drops of water on the broccoli and cover cook for another 3-4 minutes. Remove from heat and sprinkle some lemon juice and serve with rice.

Corn on the Cob Curry

Dehusk the 2 Sweet Corns and chop them into bite sized pieces. Keep aside.

Heat 2 tbsp of Oil in a pressure cooker (pan). Add few Curry Leaves, a Bay Leaf, 2 Cloves and 1/2 inch of Cinnamon Stick and saute for a min. Add a finely chopped large Onion and 4-5 slit Green Chillies and saute till the onions are golden brown. Add a pinch of Turmeric powder, a tbsp of Ginger Garlic paste and saute till the raw smell disappears. Add a finely chopped Tomato, 1/2 tsp of Red Chilli Powder, a tsp of Coriander Powder and mix well. Cook till the tomatoes are well incorporated into the mixture. Add Salt as needed and Corn pieces to the cooker along with a cup of Water and close the lid. Pressure cook for 2 whistles and remove from heat. 

Once cool, remove the lid and add a cup of Coconut Milk and cook on medium heat for few minutes until desired gravy consistency is reached. Remove from heat and serve warm with Ghee Rice.

Chole / Chana Bhatura (Chickpeas Curry with deep fried Bread)

Chana / Chole - Soak 2 cups of Chole / Chana overnight in 6 cups of Water. Drain and keep aside.

In a pressure cooker, add the soaked Chole/Chana, 5 cups of water, 2 tea bags, a Bay Leaf, an inch of  Cinnamon stick, a Cardamom and Salt to taste. Pressure cook on high heat for 3 whistles and then reduce to low heat and cook for 10 minutes. Remove from heat and allow to cool. Drain and reserve the water and discard the spices.

In a pan, add 2 tbsp of Oil and saute Half a chopped Onion, 3 slit Green Chillies until golden brown. Add a pinch of Turmeric Powder, Salt to taste and a tsp of Ginger Garlic Paste and saute till the raw smell goes away. Add 2 chopped Tomatoes and saute till the gravy comes together. Add a tsp of Red Chilli Powder, 2 tsp of chole masala and add the drained Chole to the pan. Coat them with the masala gravy and saute for 2 minutes. Then, add a cup of the reserved water and cover cook for 10 minutes. Remove from heat and garnish with Cilantro Leaves and peeled Ginger juliennes (optional). 

Bhatura - In a large bowl, take 2 cups of All Purpose Flour, 2 cups of Wheat Flour, 3 tbsp of Sooji, 3 tsp of Sugar, Salt to taste, a tsp of Baking Powder and few pinches of Baking Soda. Add 4 tbsp of Oil, a cup of Yogurt and 1/2 cup of Milk to the mixture and knead into soft dough. Cover and let it rest for 2-3 hours.

Divide the dough into 15-16 smaller balls and let them rest for 10 minutes. Heat oil to deep fry the Bhaturas.

Roll out each small ball into a circle or oval shape of medium width (not too thin or too thick). Add one at a time to the hot oil and remove with ladle when puffed and golden brown on both sides.

Guntur Kodi Vepudu (Chicken Fry)

Masala Powder - Dry roast 3 to 4 Guntur chilies, 1 tbsp of Coriander Seeds, 1 tbsp Desiccated coconut, ¼ tsp of Cumin Seeds, 2 green Cardamom, 2 inch Cinnamon stick, 3 to 4 Cloves, Few Peppercorns and grind to fine powder

Marinade - Marinate 250 gms of diced Chicken with Salt to taste, ¼ cup of coarsely crushed Onions, 1½ tsp of Lemon juice, 1 slit Green Chili, 1 tsp of Red Chili Powder, ⅛ tsp Turmeric, 1 tbsp of melted Ghee, 1 tsp of Ginger Garlic paste and set aside for at least 30 mins. Cook the chicken in a pan until fully cooked and there is no moisture left. 

Heat a tbsp of Ghee, splutter few Curry Leaves and add the chicken, ground masala and saute till it comes together. Add ¼ tsp of Black Pepper powder, a tbsp of Cashewnut Powder, and a tbsp of Ghee. Mix well and saute for another 2 to 3 minutes and remove from heat. Serve with rice.

Chicken Bhuna Masala

Saute 10 Red Chillies, 2 tbsp of Coriander Seeds, a tbsp of shredded Coconut, a tsp of Peppercorns, 4 Cardamoms, an inch of Cinnamon stick, 3 Cloves, a pinch of Star Anise Powder in a dry pan. Let it cool down and grind to a fine powder. 

Heat 2 tbsp of Oil in the same pan and saute few Curry Leaves, Salt to taste, 2 small Onions, chopped till the onions are golden brown. Add a pinch of Turmeric, a tsp of Fennel Powder, a tsp of Cumin Powder, 1/2 tsp of Ginger Garlic Paste and saute till the rawness of ginger-garlic disappears. Add the 500 gms of diced Chicken and mix well. Cover cook for 5 minutes and then add 2 tbsp of Tomato Puree and cook for 2 minutes. Add the prepared masala, mix well and cook till well incorporated. Add a tbsp of Cashewnut powder and cook for 2 more minutes and serve hot with Rice.  

Chicken Fry

Wash, drain and marinate 500 gms of diced boneless Chicken with 1/2 tsp Turmeric, Salt to taste, 2 tsp of Ginger Garlic Paste, 2 tbsp of Red Chilli Powder, a tsp of Coriander Powder, 1/2 tsp of Garam Masala, a tsp of roasted Cumin Powder, Juice from ½ a Lemon, 2 tbsp of Oil in a bowl. Massage the chicken well for 3-4 minutes.  Set aside in the refrigerator overnight, preferably. If not, marinate for atleast an hour. 

Heat 1/4 cup of Oil in a pan, add a sprig of Curry Leaves, 5-6 slit Green chillies and saute for a minute. Add the marinated chicken to the pan and roast on med-high heat for 15-18 minutes. Once the oil seperates, add a tsp of Garam Masala, 1/2 tsp of roasted Cumin Powder and cook for another 2 minutes. Add 2 tbsp of chopped Coriander Leaves and remove from heat. Serve hot and it can be saved in an air tight container for couple days in the refrigerator. 

Andhra Chilli Chicken Curry

Paste - Heat a tbsp of Oil in a sauté pan. Sauté a sliced medium Onion until soft, add 8 chopped Green Chillies and sauté for another 2 minutes. Remove from heat and allow to cool. Grind the cooled Onion with a cup of Coriander Leaves, 1/2 cup of Mint Leaves and 10-12 Curry Leaves with 3 tbsp of Water into a thick paste.

Heat 5 to 6 tbsp of Oil in a pan and saute a tsp of Cumin Seeds, an inch of Cinnamon and few Curry Leaves for few seconds. Add finely chopped 2 large Onions and saute until golden brown. Add 3 tbsp of Ginger Garlic paste and saute for another 5 minutes. Add 2 sliced small Tomatoes, Salt to taste and cook for another 5 minutes. Add 1/2 tsp of Turmeric Powder, a tsp of Chilli Powder and mix well. Add 2 lbs of cleaned and drained Chicken pieces and sauté on high heat for 4-5 minutes. Cook for another 8-10 minutes on medium heat mixing in between. Add the green masala paste, a tsp of Garam Masala Powder and mix well. Add 3/4 cup of Water and cook for another 5 minutes. Reduce to the heat to low and cook until the oil separates. Remove from heat and serve hot with Rice or Rotis.

Shahi Paneer

Paneer - Cut 200 gms of Paneer into bite sized pieces and dip them in warm water.

Onion Paste – Bring 2-3 cups of Water to a boil and add 2 roughly chopped Onions, 3-4 Green Chillies and boil until they turn slightly soft. Drain the onions and green chillies and once they come to room temperature, grind them along with 2 tsp of Ginger-Garlic paste to a very smooth puree. Keep aside.

Cashew Paste - Soak 8-10 Cashew nuts in ¼ cup of Warm Milk for 10-15 mins. Grind them along with ¼ cup / 50 gms of Paneer to a smooth and creamy paste. Keep aside.

Curry - Heat a tbsp of Oil/Ghee in a pan and sauté a Bay Leaf. To it, add onion paste and fry for 2 mins. Add a small chopped Tomato and sauté for 5-7 minutes till the paste stops sticking to the pan. Add ½ tsp Red Chilli Powder, ½ tsp Garam Masala Powder, a pinch of Turmeric Powder, a tsp of Coriander Powder and ½ tsp Cumin Powder. Saute till everything comes together adding few tbsp. of Water if necessary. Remove the pan from heat and add 2-3 tbsp of Beaten Yogurt and mix well. Bring it back to the low heat and add a cup water, mixing well and bringing to a boil. Add ½ tsp of Kasuri Methi, Salt to taste, Cashew paste and 3-4 tbsp of Crem/ ¼ cup of Milk and mix well.  Add the paneer pieces and let the gravy come to a boil on very low heat (3-4 mins). Garnish with powdered Cardamom, few Coriander Leaves and Grated Paneer. Serve hot with Naan/Roti.

Malai Kofta with Paneer

Paneer: Bring one gallon of Milk in a big, wide pot. Add limejuice from 2 Limes to the boiling milk and wait for it to curdle, while stirring continuously. When paneer separates from the whey, pour the entire contents into a muslin cloth lined pot. Twist and squeeze the cloth to strain the paneer completely whey-free. Divide the paneer into two parts - ¾ (for koftas) and ¼ (for malai sauce).

Veggies: Wash and cut each of 5 Russet or Red Potato into two and pressure cook them till tender. Peel the skin and mash them. Peel and grate 2 big Carrots and keep aside. Cover cook 5 Roma Tomatoes as whole in a saucepan filled with water till the skin breaks. Remove from heat and puree it once cooled. Take it into a bowl. Peel the skin and cut 2 Red Onions to chunks. Heat a tbsp of Oil in an iron skillet. Add onion, and sauté to brown on high heat, stirring in-between. Puree onions once cooled and remove into a bowl.

Koftas: In food processor, add ¾ th of the Paneer made, mashed potatoes, grated carrot, Salt, ½ tsp of Red Chilli Powder, ½ cup of Cashews and ¼ cup of Golden Raisins, pulsing to combine the ingredients well. Remove the mix to a bowl and make small golf ball-sized balls. Roll these balls in Wheat Flour or All-purpose Flour,lightly coating the surface. Heat 3 cups of Oil in a skillet for deep-frying. Deep-fry the balls till golden brown and remove from oil and keep aside.

Malai Sauce: Grind ¼ cup of Cashews to a smooth paste. Add ¼ cup of Grated Coconut, ¼ cup of grated Paneer, minced 2-inch Ginger, 3 Garlic Cloves, ¼ cup of Cilantro, ¼ cup of Golden Raisins, ½ tsp of Black Peppercorn, ½ tsp of Cumin, ½ tsp of Fennel, a tbsp of Coriander Seeds, 1" Cinnamon, 6 Cloves and grind to a very fine consistency, adding water if required. Heat a tbsp of Butter in a wide pan; add roasted onion paste and the masala paste to it and sauté for 5 minutes. Add the tomato puree, ½ tsp of Turmeric Powder, a cup of Milk or Cream and 2 cups of Water (if needed). Combine well and adjust Salt and Chilli Powder. Cover and simmer the sauce on medium-low heat for 15 minutes, stirring in-between. When the sauce starts to thicken, remove from heat.

Serve: Store the sauce and koftas separately in two containers till serving. Add and dunk the balls in the gravy right before serving the dish. Serve with chapati, paratha, naan or rice.

Kheema Matar Curry

Heat a tbsp of Oil in a pressure cooker, add a Cardamom, an inch of Cinnamon Stick, 3 Cloves and a Bay Leaf and saute. Add 3 slit Green Chilies, 2 finely chopped Onions and saute till the onions turn transparent, approx 5 minutes. Add ½ tsp of Ginger Garlic Paste and saute for 3 minutes. Add ½ Kg of washed, drained Minced Meat, a pinch of Turmeric Powder and cook on high for 4-5 minutes, stirring in between. Reduce the heat and cook for 5 minutes.

Add a tsp of Red Chili Powder, ½ tbsp of Coriander Powder, ¼ tsp of Cumin Powder, Salt and mix well. Add 2 chopped Tomatoes and cook for 3-4 minutes on medium heat. Add a 1½ cups of water and ¼ cup of Yogurt and pressure cook up to 3 whistles or until the meat is almost cooked. Remove from heat and allow the pressure to come down. Open lid and add ½ cup of Green Peas, cooking with lid on low heat for 10 minutes. Add a tsp of Garam Masala Powder and mix. Remove from heat and garnish with fresh Coriander Leaves and serve hot with rotis, pulao or white steamed rice.

Roasted Baby Potatoes

Poke the 15 Baby Potatoes with a fork and boil them in microwave with a pinch of Salt and Water in a microwave safe bowl for appx 10 minutes. Peel and keep aside in a bowl. Add 1½ tsp of Red Chilli Powder, a pinch of Turmeric Powder, ½ tsp of Coriander Powder, ½ tsp of Garam Masala powder (Optional), 2 tsp of Yogurt, Salt to taste and coat the potatoes well. 

Heat a tbsp of Oil in a pan, add and saute the the masala coated baby potatoes and mix. Cover cook on a low heat, stirring in between till the potatoes are completely cooked. Garnish with freshly chopped Coriander leaves and serve hot with steamed rice.

Paneer Bhurji

Heat ½ tbsp of Oil in a pan, saute a medium finely chopped Onions, 2-3 finely chopped Green Chillis till they turn transparent. Add a pinch of Turmeric Powder, a pinch of Cumin Powder, ½ tsp of Coriander Powder, ½ tsp of Red Chilli Powder, ¼ tsp of Kasuri Methi and combine. Add a medium chopped Tomato and cook till they turn soft, approx 3-4 minutes. Add a cup of grated Paneer, mix well and cook for 2-3 minutes. Add 4-5 tbsp of Milk and toss on medium high heat till the milk evaporates. Add a pinch of Garam Masala Powder, Salt to taste and combine. Garnish with fresh Coriander Leaves and serve hot with rotis or bread.