CHUKKAKURA CURRY

INGREDIENTS:

• Chukka Kura (plantain leaf) – 3cups
• Tomato – 3
• Green chillies – 3 (sliced)
• Onion – 1
• Bengal gram dal – 1 tsp
• Black gram – 1 tsp
• Curry leaves – few
• Red chilli powder – 2 tsp
• Turmeric – ½ tsp
• Salt (for taste)
• Oil – 3 tsp

PROCEDURE:

• Heat oil on pan add Bengal gram dal and black gram, sauté it till they turn in to brown colour.
• Add onions, green chillies, curry leaves to it, sauté till the onions turn in to brown.
• Then add chukka Kura leaves, tomato, red chilli powder, turmeric, and salt, cover it with lid.
• After few minutes, take off the lid, sauté it properly till tomato pulp and chukka Kura leaves mix together.
• Reduce the flame and it until the curry become thick and oil appears on top.
• Now chukka Kura curry is ready to serve with rice.

CHICKEN FRY

INGREDIENTS:

• Chicken - ½ kg
• Finely chopped onions – 1 cup
• Ginger-garlic paste – 2 tsp
• Oil – ½ cup
• Salt (as required)
• Red chilli powder – 2 tsp
• Turmeric powder – ½ tsp
• Green chillies – 4 (sliced)
• Coriander leaves (hand full)
• Curry leaves – 1 spring

PROCEDURE:

• Clean the chicken and keep it aside.
• Heat the oil in a pan, add onions, green chillies sauté it till the onions turn in to brown.
• Add ginger-garlic paste, curry leaves till you get a good aroma.
• Then add chicken to it, allow it for cooking for about few minutes on medium high.
• Add salt, red chilli powder, turmeric to it and cover it with lid for frying.
• Fry it till the water get rid off from chicken and will appears as brownish red.
• Now turn off the stove and garnish your chicken fry with coriander leaves which is ready to serve.                                                                                                                                                                                                                    

A SEE FOOD POT

INGREDIENTS:

• Cherrystone or littleneck clams – 750 gm
• Tail fillets of monkfish – 750 gm 
• Salmon fillets – 750 gm
• Cleaned squid – 750 gm
• Garlic flavoured oil – 1 drop
• Butter – 2 tsp
• White wine – ½ cup
• Pedro Jimenez sherry – ¼ cup
• Chopped chives – 2 tsp

PROCEDURE:
Take a bowl with cold water and soak the calms in it for about 5 minutes mean while you can slice the fish. Then slice the monk fish and salmon in to length of 1 cm, then make 1 cm sized rings with squid and stir it thoroughly till they are about to form opaque. Then add the calms and add white wine to it, cover it with lid and shake the pot over flame, and cook for about 3 minutes. Take off the lid from the pot, let the steam will go off and add all these to the sherry. Now cover this again with lid allow it cooking for about 3 minutes with regular shakings. Now seafood pot is ready to serve with garnished chives. 

HOW TO MAKE RASMALAI

INGREDIENTS:

• Milk – 4 cups
• Lemon juice – 1 cup
• Sugar – 1 cup
• Water – 4 cups
• For milk mix;
• Milk – 3 cups
• Sugar – 2 tsp
• Crushed cardamom – 1 tsp
• Almonds – 1 tsp
• Pista – 1 tsp

Procedure:

Take milk in a thick bottomed pan and heat the milk with continuous stirring on medium high flame. After milk get boiled turn off the flame, add lemon juice to it that make the milk fat get separate from whey and take this into a muslin cloth, keep this under tap water to get rid off the lemon flavour and squeeze it to drain the excess water from it (the amount of water taking off from the paneer is the most important aspect of the rasmalai making). Add few drops water (from which you squeeze earlier from the paneer) to it and take it on a clean surface rub it with your palm. Once it get smooth and soft then make the round balls and press smoothly as patties. Then mix the sugar with water in a pressure cooker and boil it medium high, add paneer balls to it, cook for about 7min.now take these patties out of the cooker, squeeze the sugar syrup and keep them in a bowl. Then boil the milk with continuous stirring in a bowl till milk comes to 2 cups, add sugar and Rasmalai patties to it, allow it for cooking for about few minutes. Finally add cardamom to it, garnish this with almonds and pista. Rasmalai is good to serve when it is chilled.

SMOOTHIE WITH BERRYS AND POMOGRANATE

INGREDIENTS:

• Curd – 2 cups
• Pomegranate juice – ¾ cup
• Strawberry – 1 cup
• Red berry – ¼ cup
• Blueberry – 4 tbsp
• Cranberry – 2 tbsp
• Vanilla essence – ¼ tbsp
• Ice cubes – 8-10

PROCEDUERE:

• Take curd in a mixer.
• Add pomegranate juice to it and blend it well.
• Add all the berries, vanilla essence to it and blend it smoothly.
• Add ice cubes and blend it again.
• Finally garnish with straw berry.

CHICKEN CHETTINAD RECIPE

INGREDIENTS:

• Chicken -1kg
• Big Onions (finely sliced)
• Green chilies – 3
• Curry leaves – 2 springs
• Ginger-garlic paste – 4tsp (freshly ground)
• Ripe Tomatoes – 3(diced)
• Coriander leaves – handful (roughly chopped)
• Oil – 1/ 2 cup
• Salt – as required
• Lemon juice – 3 tsp
• Turmeric powder – 1 tsp
• For chettinadu curry masala;
• Black pepper – 3tsp
• Dry red chiliies – 10 nos
• Fennel seeds – 2tsp
• Cuminseeds – 1tsp
• Cinnamon – 2 sticks
• Cardamom – 3
• Cloves – 6
• Curry leaves – 1 spring
• Grated coconut – 4tsp

PROCEDURE:

• Clean the chicken and mix it with lemon juice and turmeric powder, allow it for marinating for about ½ an hour. 
• Then on the other hand make the Chettinadu masala paste with all the roasted ingredients of pepper, red chillies, fennel seeds, cumin seeds, cardamom, cloves, cinnamon, curry leaves and grated coconut and keep it aside. 
• Now take oil in a pressure cooker and add onions, curry leaves and green chillies in hot oil and sauté it nicely until the onions become brown, add ginger-garlic to it and then tomatoes. 
• Once the tomatoes become pulpy add Ctettinadu curry masala and chicken along with 2 cups of water. 
• Then place the lid on cooker, allow it for cooking for about 3 whistles and garnish this with coriander leaves. Now chettinadu chicken curry is tasty to eat with rice.

HYDERABADI CHICKEN CURRY

Ingredients:

• Chicken – 500 gm
• Cup mint leaves – 1 cup
• curd – 1 cup
• grated coconut – 1 cup
• ginger-garlic paste – 1 tbsp
•  butter – 1 tbsp
• ground black pepper – ½ tbsp
• red chili powder – 1 tbsp
• cumin powder – ¾ tbsp.
• coriander powder – ¾ tbsp.
• garam masala powder – 1 tbsp
• coriander leaves(few)
• Salt to taste

PROCEDRE:

• Make a smooth paste of grated coconut in a mixer.
• Spoon coconut paste in hot pan and add mint leaves.
• Add garam masala, red chili powder, cumin powder, pepper, coriander powder and salt.
• Add butter and curd, mix these for about some time on low flame.
• Add chicken to it and cover the pan with alid and allow it cook for about 5 minutes.
•  add ginger-garlic to it.
• Sauté it properly and cover with a lid, cook it for about 20 minutes on low flame.
• Finally add chopped coriander leaves and turn off the stove.
• Now Hyderabad chicken curry is ready to taste with rice and roti.

EGG DUM BIRYANI

INGREDIENTS

• Eggs – 6 (roast with the hot oil)
• Rice - ½ kg
• Onion – 1 
• Green chillies – 5 
• Cloves – 5 
• Cardamom – 3 
• Cinnamon – 2 
• Jaji puvu,japathri,marati mogga(biryani masala)
• Mint leaves– 1 cup
• Coriander leaves – ½ cup
• Ginger-garlic paste – ½ tsp
• Red chili powder – 2 tsp
• Garam masala – 1tsp
• Salt 
• Fried onion – ¼ cup
• Food colour – 1tsp
• Curd – ¼ tsp
• Oil
• Turmeric – ¼ tsp
• Butter – 2 tsps

FOR MASALA PASTE

• Tomato – 2 
• Onion – 2   
• Mint – ½ cup
• Cloves – 3 
• Dry chilies – 4

Procedure:

• Take roasted tomato, onion, mint, cloves, dry chilies in a mixer and make a thick paste by adding some water.
• Heat oil in a pan, add onions and fry it well.
• Add masala paste, ginger-garlic and fry it till you get the aroma of ginger-garlic.
• Add chili powder, turmeric, salt, curd and fry it well.