Chicken curry

 

required things

chicken  – 250 gms 

onion  – 1

tomato  – 1

green chillies  – 4

capsicum  – 2

salt according to your taste

turmeric powder  – 1/4 spoon

chilli powder  – 1/2 spoon

chicken masala powder  – 3 spoons

ginger garlic paste  – 2 spoons

water  – 1/2 cup

yogurt  – 1 spoon

dry coconut  – 1 spoon

oil for frying

method for preparing curry

   1.  Cut onions vertically. Now grind onions and grenn chillies into a fine paste.

  2. After making a smooth paste of onions and chillies remove them from the jar and add tomoto that is cut into small pieces into the same jar and grind it into fine paste.

  3. Now take oil in a non stick kadai. First add the onion and green chilli  paste.

  4. Fry the onion paste for about 10 minutes so that raw smell of onions is removed. Now add the tomato paste and stir till both pastes are fully mixed.

  5. Now add the ginger galic paste and tumeric to the above and fry for 5 minutes.

  6. After frying add chicken  and mix all the ingrediants. Now add chilli powder,salt,yogurt,dry coconut, and water one after the other.

  7.  Now allow chicken to cook in simmer and cover the non stick pan with a lid.

  8. when chicken becomes soft add capsicum that is cut into small pieces, after adding them just cook the  curry until capsicum becomes soft (around 5 minutes).

 Donot over cook the curry after adding capsicum, you should just see that the capsicum pieces are soft  and remove the flame.

This curry you can have it with biryanyi ,rotis and even with plain rice as it has much gravy init

                                                          chicken afetr adding capsicum 

Perugu chutney

requierd things

yogurt  -125 gms

onions  – 1

gren chillies  – 4

tomato  – 1

carrot  – 1 small

red chillies  – 3

garlic  – 1 pod

mustard seed  – 1 spoon

jeera  – 1 spoon

methi seeds  - 4

urad dal  – 1 spoon

tumeric

salt to taste

fresh coconut grated   – 1/2 coconut

method for preparing

  1. Dry fry coconut and carrot. Keep it aside

  2. Now take oil in a pan and add urad dal. When urad turns brown add garlic,mustard seeds,jeera and methi.

  3. When mustard starts spluttering add red chillies and curry leaves.

  4. Now add onions that are cut into small pieces,green chillies,tamato,salt,turmeic and fry for 3 minutes.

  5. Now take yogurt and mix carrot and coconut that is fried earlier along with the above fried one.

So perugu chutney is ready. You can have it with plain rice or with vegetable pulav

Chicken Biryani

 required things 

chicken  - 250gms (with bones or without bones)

basmati rice  - 1 1/2 cup 

onoin  – 1 full

green chillies  – 6

tomato  1 big

corriander

cloves  – 9

cardamon  – 2

cinamom stick  – 1 long piece

bay leaves  – 1

chicken masala powder  – 3 spoons

tumeric  – 1/2 spoon

salt according to your taste

red chilli powder  – 1 spoon

ginger garlic paste  – 2 spoons

ghee  – 2 poons

method for preparing

   1. Take 4 spoons of oil in a skillet and add ghee to that. 

  2. Now add all the spices that are specified adove, one after the other. 

  3. Fry them for 2 minutes so that we get good aroma of spices. 

  4.  Now add onion and green chillies  that are cut into vertical pieces.

  5.  Fry them for 5-7 minutes and add ginger garlic paste.

  6. Then add tomato,red chilli powder,salt,turmeric powder and chicken masala powder.

  7. Now add the chicken pieces.

  8. Now fry them till the water is absorbed  

  9. Start cookin the rice in rice cooker adding 2 cups of water.

  10. After all the water in chicken is absorbed add the mixture to the rice that is cooking.

  Now when biryani is done just mi well  without breaaking rice so that spices are equally distributed. You can have this with onion raita or with mutton soup.

         after it is cooked add corriander and mix well carefull with oput breaking rice.You can have it with onion raita os with mutton soup.

senagala(Channa) curry

required things

senagalu(channa)  – 1 cup

onions  – 1

green chillies  – 4

tomato  – 1

dry coconut  – 1/4 cup

channa chat masala  – 2 spoons

salt according to your taste

ginger garlic paste  – 1 spoon

tumeric  -1/4 spoon

                                    poori with senagala koora

method for preparing the curry

  1. Soak the channa for whole night and pressure cook them for 2 whistles.

  2. Now grind the onions and greenchillies together.Keep it aside.

  3. Grind the tomato separetely.

  4. Now take oil in a pan and add the grinded paste of onions and greenchillies.

  5. Fry the above along with ginger galicpaste for about 5 minutes and then add the grinded tomato.

  5. Now add the pressure cooked channa to the above.

  6.Then add salt,turmeric pwder,channa masala and dry coconut.

 8. Add 1/2 cup of water and allow it to cook until the gravy gets closer.

 Serve it hot with poori or chapathi.Tastes good if you have it with onion salad and lemon.

  

Egg curry

reqiured things

eggs  – 4

onion – 1

tomatoes – 3

green chillies – 4

salt according to your taste

turmeric – 1/4 spoon

chillipowder  – 1/2 spoon

method for preparing egg curry

  1. Cut onions into small pieces and slit chillies vertically.

  2. Boil eggs and remove the shell over it.

  3. Now take oil in a pan and add onions and chillies to it.

  4. When the onions turn brown add tomatoes and fry for 4 minutes.

  5. Now add  eggs,salt,tumeric and  chillipowder to the above things.

  6. Now add 1/2 cup  water to the above and cover it with a lid.

  7. Now cook the curry in simmer until curry becomes closer.

  Now the egg curry is ready.It is very easy to cook and takes less time.You can have it with rice or chapathi.