Showing posts with label non veg curries. Show all posts
Showing posts with label non veg curries. Show all posts

Sunday, April 30, 2017

Gongura Muttton Gravy Curry


gongura mutton gravy curry



This is one of the traditional andhra non veg recipe.In olden days most of the people used to make non veg recipes with adding any vegetable or green leaf veggies.This is very good for health because adding fiber food like veggies to non veg recipes which  has no fiber that  avoids  constipation and also gives nice taste.Adding sorrel leaves(gongura) with mutton is excellent and well known combination.Dosakaya mutton is also nice combination.

For more mutton recipes


Ingredients


gongura                 3 cups
mutton                   250 grs
oil                           3 spoons
mustard seeds       1/4 spoon
cumin seeds           1/4 spoon
garlic cloves            5
curry leaves            few
onion                       1
green chillies           4
tomato                     1
turmeric                    pinch
salt                           to taste
red chilli powder       1 spoon
tamarind                   2 flakes
ginger garlic paste  1 spoon



Preparation


Wash sorrel leaves and put on salt water for 10 minutes to remove pesticides and any  harmful chemicals.
Wash mutton with plenty of water and drain completely.
Make  ginger garlic paste.
Wash onion,green chillies,tomato.
Cut them into pieces(medium size).

Method


1.Take a thick bottom vessel and add sorrel leaves,onion pieces,green chilli pieces,tomato pieces,salt,red chilli powder,ginger garlic paste,turmeric,tamarind and some water(4 cups) and put on the stove and cook until sorrel leaves and tomato pieces cooked well.
2.Put the flame, starting in medium and then after put it in low and cook well.
3.Take another vessel and add mutton pieces,some salt(1/2 spoon),turmeric(pinch) and ginger garlic paste(1/ spoon) and put on the flame in sim.
4.After some time water is coming from the mutton pieces.
5.Do not add any water to mutton pieces.
6.Cook mutton pieces until water completely avaporated.Then mutton pieces become so soft.Put off the flame.
7.When sorrel leaves cooked well then put off the flame and keep to cool in room temperature.
8.Take a mixie jar and add cooked sorrel leaves mixture and make a paste.
9.Take a thick bottom pan and  put it on the flame.
10.When pan is heated add oil.
11.Add mustard seeds when oil is heated.
12.Add cumin seeds when they started to splutter.
13.Add garlic cloves and curry leaves.
14.Then add sorrel leaves mixture paste and stir.
15.If consistency is thick add some water and stir and cook for some time.
16.When gravy is started to boil then add cooked mutton pieces and mix well.
17.Cook until mutton pieces absorb the gravy and become sour and spicy.
18.Taste the gravy if salt and spicyness is enough or not.
19.If not,add more salt and red chilli powder.
20.Finally add garam masala (optional).
21.Sorrel mutton gravy curry is ready to eat with rice or chapati...

Keep in the mind


Adding cumin seeds and garlic cloves is optional.But in olden days they used to add in this curry.
Finally we can add coriander leaves also.
If sorrel leaves are too sour then decrease the quantity of the tamarind.
Do not cook the gravy until it become so thick.



Friday, March 10, 2017

Andhra style Prawns shallow Fry

prawns fry royya vepudu


Most of the people who loves non veg recipes would like to eat prawns varieties. Because of health conscious many people avoiding to take  oily food.This fry is shalow fry not deep fry.Preparation also very easy.Children likes to eat this fry as snack variety.

Ingredients



prawns 1/2 kg
onion 1
green chillies 4
ginger garlic paste 1 spoon
salt to taste
red chilli powder 1 spoon
turmeric 1/4 spoon
coriander powder 1/2 spoon
garam masala 1/2 spoon
coriander leaves few
oil 4 spoons
curry  leaves few


Preparation


Wash onions ,green chillies,curry leaves and coriander leaves.
Chopped coriander leaves and keep aside.
Cut onions and green chillies into small pieces.
Make ginger garlic paste.
Make garam masala and coriander powder. Take a bowl and add 2 spoons of crystal salt, 1 spoon of turmeric and prawns .
Mix all well for removing smell from the prawns.
Then wash this prawns 3 to 4 times with water and after that drain  the water completely.



Method



Take a vessel add cleaned prawns,turmeric,salt,red chilli powder and ginger garlic paste and mix all well.
Put this vessel on the flame.flame should be in sim.
No need to add water.
After some time water is coming from the prawns.cook until water completely evaporated.Put off the flame.

Take a pan and put on the flame.
Add oil when pan is heated.
When oil is heated add curry leaves.fry for  nearly 30 seconds.Remove from oil and keep on a plate.
Add onions and green chilli pieces and fry until onions become to light golden colour.
Then add cooked prawns and add coriander powder and garam masala and mix well and  fry for 5 minutes.
Taste the fry if salt and spicyness enough or not.
If not ,add some more salt and garam masala and finally add  finely chopped coriander leaves(option).
Add  fried curry leaves and put off the flame.
prawns shalow fry is ready to eat .....Enjoy!


Keep in the mind


When cooking the prawns or any non veg varities do not put the flame high.Cook in low flame is best for health.
Adding fried cashew nuts also increases the taste of the fry.

Wednesday, September 14, 2016

South Indian Spicy Mutton recipe

spicy mutton indian curry

When non veg lovers to see this dish at dining table  they feel that day is great boon given by their mother just like my son.The non veg lovers stomach must feel happy to eat this spicy  mutton curry with any combination (rice,roti,pulao).Every one loves to eat mutton curry varities.But do not eat mutton regularly .For heatlh sack eat occasionally.This curry is so simple to prepare and  can mix with any veggies like tomato mutton,cucumber mutton,drumstick mutton,mutton ladyfinger,mutton gongura,mutton potato....etc..This is plain mutton curry if you wish you can add any vegetable.
Adding  vegetables  in  mutton gives not only for taste but health prospect mutton is full of fat.If we get much quantity of mutton pieces at a time is not good for health.When you mix with any vegetable with this meat we do not take only mutton pieces also eat vegetable pieces also.And one more thing is that vegetables have full fiber contents.Mutton is fiber free.So if we eat  only mutton causes constipation.Eating mutton with  vegetables controls constipation.

Ingredients


mutton 1/4 kg
onion 1
green chillies 5
ginger garlic paste 1 spoon
oil 2 spoon
turmeric 1/4 spoon
salt to taste
red chilli powder 1/2 spoon
cloves 4
elachi 1
cinnamon inch piece
coriander seeds 1/2 spoon
poppy seeds 1 spoon
cashew nuts 5
coriander leaves few

Preparation




Clean and wash mutton pieces with water or clean each piece under running tap water.
Drain the water completely.
Wash onions and green chillies with water.After that cut the onion into small pieces.
Split green chillies(cut  in middle of green chillies ) into 2 pieces.
Wash the coriander leaves and cut them into small  pieces and keep them aside.
Take a mixie jar and add cloves,elachi,coriander seeds and make a fine powder.After that add poppy seeds and blend it again.Poppy seeds should make a fine powder.Finally add cashew nuts and water(4 spoons)make a fine paste.Keep this masala in a bowl.
Make ginger garlic paste.

Marinate the mutton


Take  a mixing bowl.Add mutton pieces,salt, turmeric,red chilli powder and 1 drop of vinegar(option)and ginger garlic paste and apply paste to mutton pieces.After mixing  well keep  this aside for 20  minutes.

Method


1.Take a thickened bottom vessel and put on the flame.
2.Add oil and when oil is heated add finely chopped  onion and  green chilli pieces. fry till onions become light golden colour.
3.Then add marinated mutton pieces and mix all well and put the lid and cook  in low flame.
4.After some time water is coming from the mutton.We should evaporate that water completely other wise curry gives some bad smell(neechu vasana)So do not add any masala in this stage.Cook the mutton in low flame.
5.After water in the curry completely evaporated add grinded masala and stir well and cook for 1 to 2 minutes.
6.Then add 1 glass of water and cook till mutton pieces become so tender and curry become correct consistency.
7.Taste the curry if salt and spicy is enough or not.
8.If not add some more salt and red chilli powder.
9.Finally add finely chopped coriander leaves and put off the flame.
10.Mutton curry is suitable for roti and steam rice....and also have  with pulao.

Keep in the mind


 We can add garam masala powder also instead of grinded masala paste.
Do not avoid to add coriander leaves.Adding coriander leaves gives some nice aroma and also helps to digest easily.
At the time of making mutton curry do not put the flame on medium or high.Only put the flame in low because mutton  is not cook fast like chicken.It will take double time to cook than chicken.So do not cook fastly.Raw and unboiled mutton causes many problems.Do not be hurry in the time of cooking...

Monday, July 18, 2016

Mutton soup preparation

mutton soup preparation
Ingredients


mutton bones 1/4 kg
onion 1
green chilies 4
tomato 1
ginger garlic paste 1 spoon
turmeric 1/4 spoon
salt to taste
red chilli powder 1 spoon
cloves 5
elachi 1
cinnamon 1 inch
ghee 1 spoon
water 3 cups
coriander leaves some


Keema curry

kema curry
Ingredients


keema 1/4 kg
onion 1 medium size
green chillies 4
cloves 4
elachi 2
cinnamon 1 inch
ginger garlic paste 1 spoon
turmeric pinch
salt to taste
red chilli powder 1 spoon
oil 2 spoons
corianger leaves some

Sunday, July 10, 2016

Dosakaya Mutton curry

mutton cucumber curry

Ingredients

Mutton 1/4 kg
cucumber 1 medium size
onion 1
green chillies 4
oil 2 spoons
cloves 4
elachi 2
cinnamon 1 inch
ginger garlic paste 1/2 spoon
turmeric 1/4 spoon
salt to taste
red chillipowder 1 spoon
tamarind 1 flake
coriander leaves some

Sunday, July 3, 2016

Spicy Prawns curry

prawns curry


Ingredients


Prawns 1cup
onions 1 medium size
green chilles 3
ginger garlic paste 1 spoon
turmeric 1/4 spoon
salt to taste
red chilli powder 1 spoon
oil 3 spoons
cloves 3
elachi 2
coriander seeds 1/2 spoon
poppy seeds 1 spoon
cashew nut  1/2  spoon
coriander leaves some


Method
clean prawns with salt and turmeric.better to clean with crystal salt.
malinate prawns with salt, turmeric,red chilli  powder,garlic ginger paste  and curd.
keep for 15 to 20 minutes to malinate.
cut onion and green chillies into small pieces.
1.add oil in a pan.
2.after heating the oil add onion and green chilli pieces and fry for some time.
3.when onion pieces turn into golden colour add malinated prawns .and cook for some time.
4.after some time water is started to coming from the prawns.donot put the flame high.
5.flame should be in low.stir the curry and keep the lid.
6.add cloves,elachi,coriander seeds in a mixie jar and make a fine powder.
7.then add poppy seeds and cashew nuts and grind them also.add litte bit of water and make a fine paste.
8.add this paste when water is almost evoparated in the curry .
9.stir the curry very well.cook for 2 minutes .
10.then add 1 cup of water and cook for some more time.
11.when oil is starting to coming from the curry  add coriander leaves.once again mix the curry and taste it if salt and spicy is enough or not.if not add some more.
12.put off the flame.serve hot.

Thursday, June 9, 2016

Egg Porutu

This is easy curry to prepare even not having any cooking experiene.Many people started to learn cooking with this curry.Iam presenting in easy way but we can add tomatoes and ginger garlic paste if we like.
egg porutu

Ingredients

Eggs 3
Onion 2
green chillies 2
turmeric pinch
salt to taste
red chillie powder 1 spoon
oil 2 spoons


Wednesday, June 8, 2016

Chicken fry


chicken fry


Ingredients 

Chicken 1/4 kg
onion 1
red chillies 3
turmeric pinch
salt to taste
red chilie powder 1 spoon
ginger garlic paste 1 spoon
curd 1 spoon
cashew nuts some
curry leaves some
coriander leaves some
oil 4 spoons
garam masala            1 spoon

Sunday, June 5, 2016

Chicken curry with coconut milk

spicy chicken curry




Ingredients


chicken                    1/4 kg
oil                             2 spoons
onion                        1
green chillies            3
ginger garlic paste   1/2 spoon
mint leaves               some
turmeric                    1/4 spoon
salt                             to taste
red chillie powder     1 spoon
curd                           1 spoon
lemon juice                1/2 spoon
cloves                        3
elachi                        1
cinnamon                  small piece
coriander seeds         1 spoon
poppy seeds              1 spoon
cashew nut                4
coconut                     1cup pieces
coriander leaves        some

Wednesday, June 1, 2016

Egg curry

spicy egg gravey


This is different to the normal preparation of egg curry.Because iam adding milk in the place of water.Milk gives yummy taste to the curry and makes   thick greavy also. 

Ingredients


eggs                           3
oil                              2 spoon
onions                       2
green chillies            2
turmeric                    pinch
salt                            to taste
red chillie powder    1 spoon
garam masala           1/2 spoon
milk                          1/2 cup
coriander leaves        some

Preparation



Boil eggs in the water.add 1/2 spoon salt in eggs boiling water.boiling in salt water can kills germ on the egg shell.
Cut onions and green chillies into pieces.
Wash the coriander leaves and cut into small pieces and keep them aside.
Grind the garam masala.

Method


1.add oil in a pan.after heating the oil add onions and green chillie pieces.fry until onions became brown colour.
2.when onions fried very well add salt ,red chillie powder and turmeric .stir the mixture well.
3.then add boiled eggs and mix the curry .keep to cook for 2 to 3 minutes.
4.add water or milk(milk gives good taste to the curry than water).
5.cook for 15 minutes.
6.add garam masala.stir the curry.
7.cook until when the oil is comeout from the curry.
8.add coriander leaves .put off the flame and serve hot.

Keep in the mind


You can add water if you do not like milk to add.But adding milk is increases the taste of the curry and every one like to eat.
Add coriander before put off the flame to get total benefits of coriander.