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 

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

 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.

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.

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.

required things

tomatoes  – 4

green chillies   – 5

garlic pods  – 2

jeera  – 1 spoon

urad dal  – 2 spoons

tamrind according to your taste

salt according to your taste 

method for preparing chutney

  1. Take oil in a pan. Add urad dal and fry them till urad turns brown.

  2. Now add garlic pods,green chillies and jeera.

  3. Now fry all the above things for 5 minutes in simmer.

  4. Remove them from pan and now add some oil in it.

  5. Now add tomatoes that are cut into small pieces.Fry them till the tomatoes are smooth and you donot have any raw smell of tomatoes.

  6. Now add salt and tamrind to all the above ingrediants and grind them. Now the chutney is ready

  Serve the chutney with rice or dosa. Tastes really great with dosa. You can even add onions while having it rice.

required things

kabuli channa  – 1 cup

salt according to your taste

onions  – 1

tomato  – 1 big

water   – 2 1/2 cup

lemon  - 1/2

chat masala which is available at indian stores  – 2 spoons

method for preparing sanagala chat

        Soak channa for the whole night 

  1. Cut onions and tomatoes into small pieces.

  2. Take a pan and put some oil in it.

  3. Now put the cut onion and tomato pieces in the oil and fry for 5 minutes.

  4. When the pieces become soft add salt and channa that is soaked whole night.

  5. Now add the chat masala and pressure cook the whole thing for 2 whistles.

After it is cooked remove the channa and serve it with onions sprinkled over it.You can even add lemon to it

required things

rice – 1/2 cup

onions – 1/2 onion

ginger garlic paste – 1/2 spoon

green chillies – 2

cloves – 7

cinamon stick – 1/2

black pepper – 1/4 spoon

pesara pappu (yellow moong dal) split   – 1/4 cup

yogurt

salt according to your taste

method for preparation of pongal

                 Soak  pesarapappu for 1/2 hr before you start cooking.

  1. First cut onions and green chillies into long pieces.

  2. Take oil in a pan and add cloves,cinamon,onions and green chillies.

  3. Fry them for 2 minutes and add the soaked split pesara pappu (yellow moong dal).

  4. Now add the ginger garlic paste,salt and black pepper.

  5. Now add rice and water into the above mixture in ratio of 1:2(i.e if you add 1 cup rice add 2 cups water) and pressure cook it for 2 whisltes.

  Now pongal is ready. Goes well with onion raitha or plain yogurt.

                                                chamadumpala vepudu 

required things

chamadumpalu – 2

onion – 1

green chillies – 4

ginger garlic paste – 1/2 spoon

salt according to your taste

turmeric

chilli powder – 1/2 spoon

garam masala- 1/4 spoon

oil for frying

                                                                    chamadumpalu after peeling

method for preparing vepudu

  1. First peel off the skin from chamadmpalu.

  2. Cut pieces into big cubes.

  3. Now pressure cook the pices untill 1 whistle.

  4. Now remove the pices and drain the water in them.

  5. Fry them in oil (as you fry onion pakoras).

  6. Now take some oil in a pan and add onions that are cut into small pieces. Add green chillies  and turmeric,when onions turn brown add ginger garlic paste and fry for some time.

  7. Now add the fried chamadumpala pieces and add salt,chillipowder,garam masala.

  8. Allow it to cook for 5 minutes.

 You can have this fry with rasam or sambar.

                                                    chamadumpalu after frying

                      You can even make pulusu and iguru with this chamadumpalu. These really taste good with rice.

reqiured things

  brinjal   – 4

  onion  – 1

  green chillies  – 4

tamrind soaked in 1 cup water

very little turmeric

chillipowder  – 1/2 spoon

salt according to your taste

method of preparing vankaya pulusu

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

  2. Now take oil in a pan and add the cut onions and chillies.

  3. When the onions turn brown add the brinjal pieces which are  cut cubically.

  4. After frying  them for 2 minutes add 1/4 cup  water.

  5. When the water boils add the tamrind water,salt,turmeric and chilli powder.

  6. Now close the pan with a lid and allow it to cook untile the brinjal pieces become soft.

    This is atypical Andhra receipe. You can make such kind of pulusulu even with other vegetables like drumsticks,sorakaya(gourd),bhendi etc. Ideal combination with such kind of pulusu is mudda pappu.