TOMATO EGG CURRY/KODIGUDDU IGURU

Eggs are very source of high proteins.It contains the everyday vitamins required for

our body.It helps in having enhanced vision.So that is why we say

SUNDAY HO YA MONDAY ROJ KHAO ANDE.

Today let's prepare egg curry with a perfect blend of tomato with it.In Andhra Pradesh and

Telangana it is called KODIGUDDU IGURU. 

INGREDIENTS

1.   Eggs-4

2.  Onions-2 big

3. Tomato-2

4. Salt

5.Oil-50 gm

6. Chilli powder-1 ½  tspn

7. Turmeric-1 pinch

PROCESS

·         Boil the eggs and peel them

·         Make it into two halves and keep it aside

·         In a pan, fry finely chopped onions until it becomes golden brown colour

·         To fry onions soon, add a pinch of salt

·         Now add chopped tomatoes ,and deep fry it until it becomes a paste

·         Add salt and turmeric, chilli powder

·         Fry for 5 minutes

·         Add the half cut eggs so that yolk is facing the pan

·         Do not over fry just mix very lightly so that eggs don’t break

·         Fry in medium flame for 3 minutes

Fast and easy tomato egg curry is ready.It can be better served with rice or chapathi

EASILY MADE CHICKEN BIRYANI

Chicken Biryani will be the favorite dish of almost everyone.But very few know to cook it.People always spend hundreds of rupees for a biryani at restaurants.So for all the people like you I am posting this dish today.There are many ways of preparing Biryani.

But this method of preparing Biryani is very easier.The time consumption is also less.So let's start doing my favorite and your favorite Sunday Special CHICKEN BIRYANI.

INGREDIENTS

1.       Chicken-1/2 kg

2.       Basmati rice-1/2 kg

3.       Garlic ginger paste-3tsp

4.       Onions-2 big sized

5.       Green chilli-6 to7

6.       Coriander

7.       Mint

8.       Cinnamon-1 INCH

9.       Cloves-4 TO5

10.   Elachi-1

11.   Bay leaf

12.   Salt

13.   Oil

14.   Tomato-1

15.   Lemon-1/2

16.   curd-4tsp

17.   Garam masla-1tsp

18.   Shah eera-1/2tsp

19.   water-3/4 litre

20.   Ghee

21.   Chilli powder-1/2 tsp

PROCESS

·         wash the chicken pieces well and apply lemon and salt to the pieces and marinate them for at least 30 minutes

·        s lice the onions and chillies vertically

·       f inely chop tomatoes,coriander and mint

·         grind ginger garlic paste,cloves,cinnamon,elachi and paste it well

·         In a cooker add 50gm of oil and add shahjeera,bay leaf

·         To  the same pan add onions, chillies and fry until it becomes golden brown colour

·         At this  time add the grinded paste,coriander,mint leaves and fry

·       Add the marinated chicken pieces and fry for 5 minutes

·        Add the curd,tomatoes,garam masala, chilli powder and fry for 2 minutes

·         Now add the water ,salt and basmati rice to this masala

·        Now close the cooker with a lid and boil it until we get 1 whistle

·         Remove the lid and from the top add chopped mint and coriander leaves, ghee and mix lightly

Leave it for two minutes

Easily made spicy chicken biryani is now ready

FIVE STAR HOTEL RECIPE SCHEZWAN CHICKEN

Schezwan chicken is very popular restaurant recipe.The chief ingredient of this is the Schezwan sauce that is prepared from red chillies and vinegar.The same sauce can be used to prepare schezwan noodles,schezwan panner,schezwan fried rice and many more.It's preparation is very easy if we have already prepared schezwan sauce.Here I have given you the detailed method of preparing sauce.This sauce can be stored in refrigerator for 6 months and can be used when required.

For schezwan chicken,lollipop pieces to be preferred.But if you don't know the cutting then we can use breast pieces and leg pieces. 

INGREDIENTS

1.    Chicken-1/2 kg

2.  Salt

3.   Corn fliur-2tsp

4.   Maida-2 tsp

5. Egg-1

6. White pepper-1/4tsp

7.   Finely chopped ginger garlic -1tsp

8.  Onion chopped-1

9. Red chilli sauce-1tsp

10.  Soya sauce-1tsp

11. Vinegar-1tsp

12.  Pepper powder-1/4 tsp

13. Red chillies-50gm

14.Oil

15.  Tomato sauce-1 tbsp

16.  Water

PROCESS

CHICKEN MARINATION

·         To the chicken pieces, add white pepper, egg(white),salt, corn flour,maida and marinate for 30 miutes

SCHEZWAN SAUCE

·         Take 3 glasses of water and boil red chillies and 4 caps of vinegar

·         Boil it for 15 minutes

·         Take only the chillies and paste it well

·         In a pan, fry  Finely chopped ginger, garlic

·         Add the chilli paste, soya sauce, white pepper, tomato sauce and mix well

·         This paste can stored in refrigerator for 6 months

·         This sauce can be used for noodles, fried rice, French fries also

·         PROCESS

·         Deep fry the marinated chicken in oil and keep it aisde

·         In the same pan take few tea spoon of oil and fry onions

·         Add schezwan sauce, red chilli sauce and already fried chicken to the pan

·         Take ½ tspn of corn flour and mix it with water and put it into the pan for binding

·         Schezwan chicken is now ready

Any queries?Post your comments below

EASY AND FAST KERALA AVIAL

Good evening everyone.Kerala is one of the most beautiful torist places in India.We can find greenary everywhere in Kerala.In Kerala coconut plantation is more.Keralites use coconut oil even for cooking.Today I wanna prepare Kerala Avial.This isvery special dish of Kerala and a essential dish of Onam Sadya.I will know prepare the dry type of Avial using Coconut which is a must ingredient in all Kerala dishes.
 A gravy type can be made using yogurt.

INGREDIENTS

1.       carrot

2.       beans

3.       green peas

4.       aloo

5.       any vegetable

6.       salt

7.       water

8.       turmeric-1/2 tsp

9.       grated coconut-1 small cup

10.   dry chilli-4

11.   green chilli-4

12.   jeera-1/2 tsp

13.   curry leaves

14.  asafoetida-pinch
15.coconut oil

PROCESS

·          Cut all the  vegetables in medium sized dice

·         Boil them all with turmeric and water until we get 1 whistle

·         Grind grated coconut,dry chillies, green chillies, jeera and paste

·         Add this paste to the boiled vegetables and water  and boil only for 5 minutes

·         Do not over boil

·         In a small pan, fry mustard seeds,jeera,curry leaves, dry chilli-1,asafoetida

·         Add this to the vegetables mixture and mix well
    Yummy delicious Kerala AVIAL is now ready

ANDHRA STYLE MUTTON GONGURA

ANDHRA STYLE MUTTON GONGURA

INGREDIENTS FOR GRAVY

1.       White Gongura-small bunch

2.       Green chilli-3 to4

3.       Tomato-1

4.       Onion-1 small

5.       Garlic-4 Clove

6.       Sesame seeds

7.       Oil-4tspn

8.       Fenugreek seeds-1 pinch

9.       Jeera

INGREDIENTS FOR MUTTON

1.       Onion-1 big

2.       Tomato-1small

3.       Garlic-1 full

4.       Ginget-1 inch

5.       Coriander

6.       Coriander powder-1 ½ tspn

7.       Chilli powder-1 ½ tspn

8.       Turmeric powder-1/2  tspn

9.       Cinnamon-1 inch

10.   Cloves-10

11.   Pepper seeds-1/4 tspn

12.   Mutton-1/2 kg

PROCESS

·         Grind all the ingredients given above for mutton

·         In a cooker ,add 50ml oil and sauté the paste for 5 minutes

·         Now add mutton and again fry for 5 minutes

·         Pour 3 glasses of water and boil it until we get 4 whistles

·         Meanwhile take a pan fry sesame seeds then  jeera

Then fenugreek seeds, chopped onion, chilli chopped, garlic

·         Now the cleaned gongura leaves can be added to the pan and fried for 5 minutes

Add 1 1/2 glass of water, tomato pieces and boil well

·         This mixture can be pasted well

·         Now the mutton boiled will become a semi gravy after 4 whistles

·         The semi gravy and the gongura paste has to be mixed well to prepare tasty delicious MUTTON GONGURA