Crab Curry/Peetala Iguru

In Gradients:

Crab -2 (cut in to 4 parts and seperate legs,wash keep it aside)

Ginger garlic paste-1 1 /2 tsp

Turmeric-1/2 tsp

Chilli powder-2 tsp

Green chillies-6

mustard seeds-1 tsp

10-12 curry leaves

1/2 bunch chopped fresh coriander leaves 

salt to taste

5 tsp oil

Make a masala paste of the below ingradients

Poppy seeds-1 1/2 tsp

Elaichi-1

Cinnamon stick-1 inch piece

Jeera-1tsp

Cloves/lavangam-3

Coriander seeds-2 tsp

Shallots(onions)-5 (cut in to cubes)

Preperation Method:

Heat oil in a wide vessel and add the mustard seeds and let them splutter.Add the green chillies,curry leaves  and stir for a few seconds.

Add the masala paste,ginger-garlic paste ,turmeric pwd,and fry on medium heat for 7 mts.

Add crab pieces , red chilli pwd and salt and fry for a minute.add  water and bring it to boil.cover and cook on low heat for 10 mts.Let the sauce thicken and till the oil seperates or leaves.

                Adjust salt and garnish with chopped coriander leaves

Fish Fry(Fish Roast)

Ingradients:
Fish pieces-5
1 1/2 tbsp ginger-garlic paste
juice of one lemon
pinch cumin pwd
large pinch coriander powder
pinch turmeric pwd
1 1/2 tsps red chilli pwd
salt to taste
1 1/4 tbsps oil
few curry leaves
Preperation method:
Combine ginger garlic paste, lemon juice, salt, red chilli pwd, turmeric pwd, cumin pwd and coriander pwd in a flat dish. Apply this marinade lightly to the fish pieces and keep aside for 20-30 mts.

Heat oil in a non-stick pan, add few curry leaves, place the marinated fish and fry for 14-15 mts on low to medium flame.

Once its nicely browned, flip over gently to the other side and roast fish for another 10-12 mts till browned.

Fish Pulusu(Fish in tamarind gravy)

In Gradients:

Fish(Sea carp/catfish/tilapia)-10 pieces

Ginger garlic paste-1 1 /2 tsp

Turmeric-1/2 tsp

Chilli powder-2 tsp

Green chillies-6

mustard seeds-1 tsp

10-12 curry leaves

1 big lemon-sized tamarind pulp (soak tamarind in 1 1/2 cup of warm water and extract thick juice)

2 tbsp chopped fresh coriander leaves (optional)

salt to taste

1/2 cup oil

Make a masala paste of the below ingradients

Poppy seeds-1 1/2 tsp

Elaichi-1

Cinnamon stick-1 inch piece

Jeera-1tsp

Cloves/lavangam-3

Coriander seeds-2 tsp

Shallots(onions)-5

Preperation method:
Heat oil in a wide vessel and add the mustard seeds and let them splutter.Add the green chillies,curry leaves  and stir for a few seconds.
Add the masala paste,ginger-garlic paste ,turmeric pwd,and fry on medium heat . 

Add red chilli pwd and salt and fry for a minute. Add the tamarind extract and bring it to boil.

Now carefully place the fish pieces in the vessel and cook covered for 3 mts. Turn the fish pieces over and cook. Cover and cook on low heat for 10 mts. Let the sauce thicken and till the oil separates or leaves. Adjust salt and garnish with chopped coriander leaves.

Hyderabadi Chicken Dum Biryani

Ingradients:

1 kg chicken, washed and drained completely

2 tsp chopped coriander leaves

2 tsp mint leaves

5tsp fried onions

salt to taste

6to 8 small unsalted butter cubes + 5 tbsps oil

For marination:

1 pack Parampara biryani masala 

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

1/4 cup Fried onions

1tsp Shahjeera(black cumin)

juice of 1 lemon

10 pepper corns

1 tsp Coriander seeds

 salt

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1″ cinnamon stick

3 bay leaves

1 tbsp oil

1 1/2 tbsps salt

11/2 tsp turmeric

water as required

Preperation method:

Marinate chicken with the ingredients called for ‘marination’. Keep aside for 1 hr. While the chicken is marinating, work on the rest of the preparation.

Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom,  elaichi, oil, salt ,turmeric till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Spread half of the rice over the chicken layer,place small cubes of unsalted butter all over the rice, add fried onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and mint leaves over the rice. Over this layer, spread the remaining rice. Again place small cubes of butter, add remaining fried onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and mint leaves over the rice.

Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 35-40 mts. Turn off heat and do not remove lid for 10 mts. 

After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

Mirapakaya Bajji

Ingredients: (for 10 jalapenos (green chillis))

Wash and dry the green peppers. Take a pepper, make a slit lengthwise in the middle, keeping the ends intact. Scoop out the seeds with a knife or spoon leaving the insides clean for the stuffing

Stuffing:  pinch of salt, 1tsp sesame powder,1tsp peanut powder,1tsp ajwain powder,1 tsp tamarind paste  Mix well and keep aside.

Prepare the batter with 1 cup of gram flour, 1/4 cup of rice flour, 1/2 tsp ajwain/vamu, pinch of cooking soda, salt and 1 cup of water.The batter should be like a dosa/pancake batter consistency. Mix well and keep aside.

Now stuff the peppers with  mixture. Fill in the gap of each pepper with the stuffing and keep them on a plate.

Dip one by one into the batter coating them well on all sides and drop them gently into hot oil

Deep fry until golden, turning constantly. Deep fry 2-3 bajjis at a time. Drain the oil from the bajjis and remove them on absorbent paper. make a slit lengthwise in the middle of the bajji and stuff lemon squeezed onions and enjoy your evening snack.

Egg Noodles(Indo- Chinese)

In Gradients:
Hakka egg Noodles – 7oz pkt (approx 200 gm), cooked per pkg instructions 
Sesame Oil – 4 Tbsp
Garlic – 1 Tbsp, minced
Ginger – 1 Tbsp, minced
Onion – 1 small, sliced
Green chilli-3 Carrot – shredded/cut in to strips
Cabbage – 1.5 cups packed, shredded
Bell Pepper – 1/2 large, cut into strips
Baby Corn 
Egg –2 
Black Pepper – 1/2 tsp or to taste
Soy Sauce – 1 Tbsp or to taste
White Vinegar – 1 Tbsp
Hosin Sauce – 1/2 tsp
Red Chilli Sauce – 1/2 tsp
Green Onions – 2 stalks, cut diagonally – for garnishing


Preperation Method:
Cook noodles per package instructions (usually 3-4 minutes), drain, rinse with cold water and toss with 1 Tbsp Sesame Oil. Keep aside.

 Heat 2 Tbsp Oil in a large wok style pan on High heat.Add Ginger and Garlic and cook for 30 seconds
Add Onions,chillies and cook for 30 seconds.Add Carrots and allow them to soften just a little.
Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute.Push veggies to one side of wok and break  eggs in the pan. Scramble the egg until cooked and mix together with the veggies.
Add Black Pepper and mix.Toss Noodles once before adding them to the pan.
Add White Vinegar, Soy Sauce, Hoisin Sauce and Red Chili Sauce. Mix well to coat all noodles. Taste and adjust any of the sauces.Garnish with Green Onions and serve hot.

Beerakaya Keema curry(Ridge guard with Keema)

Ingredients:

3/4 kg minced meat (kheema), washed and drained

Ridge guard/Beerakaya -1 lb-chopped in to medium pieces

1  onions, finely chopped

1 tbsp ginger garlic paste

few curry leaves

4-5 green chillis, slit

½ tsp turmeric pwd

salt to taste

2 1/2 tbsps oil

coriander leaves for garnish

Dry roast for 3-4 mts and make a pwd:

1/2 tbsp coriander seeds 

1/2 tsp cumin seeds

1/2 tsp poppy seeds

1 elaichi, 2 cloves, 1/2″ cinnamon stick

Preperation Method:

Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.

Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.

Add the ground masala pwd,chilli powder and salt and combine well. Add the chopped Ridge guard pieces and cook for 1 mt  on medium .

 Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid,add  coriander leaves. Again cook on low  for 8-10 mts or till you get the desired gravy consistency.

Garnish with fresh coriander leaves and serve hot with rotis or white rice.