PRAWNS/ SHRIMP BIRYANI

Prawns gravy Ingredients:

Shrimp/ Prawns	1kg
Ginger Garlic paste	2 tbsp
Chilly powder	1tbsp
Turmeric	½ tsp
Salt	to taste
Oil	¼ cup

• Add tsp turmeric, lime juice or curd to peeled prawns. Mix and leaves for 10-15 minutes. Wash thoroughly for 2-3 times in fresh water and drain well.
• In a bowl, add gin-gar paste, chilly powder, turmeric and salt. Mix well and add ½ cup of water and cook till prawns are dry.
• Heat oil in a pan. Drop boiled prawns and fry nicely in the oil. Fry till prawns are turned into semi-crispy and fried golden in color. Off the flame and keep aside

For Biryani:

Prawns	(above fried prawns )
Basmati Rice	5 cups (rice cooker cup)
Ginger Garlic paste	2 tbsp
Salt	to taste
Green Chillies	10-12 (grind into coarse paste)
Onions	2 cups (sliced)
Coconut and poppy seeds paste	Coconut grated - 50 g Poppy seeds - 2tbsp (combine and grind into fine paste)
Whole garam masala	Cloves - 12 , Cardamom - 8, Cinnamon - inch size pieces 4, (blend into coarse powder) and Bay leaves - 3
Oil Ghee	2 tbsp 2 tbsp
Water	7 ½ cups (1 : 1½ )
Mint	cup
Coriander leaves	cup

• Soak Basmati rice in more water for 30minutes before preparing biryani. After 30 minutes drain the water well and keep aside
• Heat oil and ghee in a heavy bottomed vessel.
• Fry bay leaves and coarse powdered garam masala  for a minute.
• Now add onions and fry till onions are translucent.
• Add ginger garlic paste and green chillies paste. Fry till gin-gar paste leaves its raw smell.
• Add poppy seeds and coconut paste. And fry till oil separates.
• Add measured water (7½ cups) and salt to taste.
• When water comes to boiling stage, add soaked rice (drain well) and stir. Cover and cook on medium high flame for 5 minutes. When you remove the lid,  the rice in now 1/4 or half cooked.
• Add fried prawns along with oil and fried gravy, chopped mint and coriander leaves. Stir and turn down the flame to low and place it on  hot tawa. Cover and cook on low flame for 20 to 30 minutes (or) till rice is soft.

       Coventional Oven:      

• When rice is 1/4 (or) half cooked add fried prawns, mint and cilantro. Stir and transfer to greased  oven proof pan. 
• Cover with foil and bake at 400 F for 20minutes (or) till rice soft                                                        

PRAWNS CURRY

Prawns	500 g (peeled)
Medium sized Onion	1 (diced)
Tomatoes	2 (diced)
Coriander leaves	1 cup (roughly chopped)
Coconut	50 gms (grated or chopped)
Ginger garlic paste	2 tbsp
Green chillies	4
Red chilly powder	1 tbsp
Turmeric	1/2 tsp
Salt	to taste
Garam Masala powder	2 tsp
Water	as required
Oil	1/4 cup

• Add tsp of turmeric and lime juice or vinegar to peeled prawns. Mix and leaves it for 10-15mins. Then wash it thoroughly for 2 to 3 times under tap water. Drain well and keep aside
• Blend onions, tomatoes, coriander leaves, coconut, ginger garlic paste, green chillies and garam masala into fine paste without adding water.
• Heat oil to hot and add the above paste. Mix and cook till paste leaves its raw smell and oil on sides
• Add prawns and stir well. Cover and saute on medium high flame for 10-15 minutes.
• Mix chilly powder and salt to taste.
• Add water and cook on medium flame till prawns are cooked and till gravy thicken. Off the flame and garnish with chopped cilantro.
• Serve hot with Rice.

METHI MUTTON STEW

                              Mutton stew is perfect side dish for Bagara rice and variety of Biryan’s rices. I got this recipe from my cousin “UMA SANJAY”. Whenever I visit her home, Hyderabad she serves this dish with nice veg/ non-veg biryani. It tastes delicious........Here is the recipe.

Mutton	1 kg
Ginger Garlic paste	2 tbsp
Chilly powder	3 to 4 tsp
Turmeric	1/2tsp
Curd	3/4 cup
Onions	2 cups (chopped)
Green Chilies	4 slit
Coconut and Poppy seeds paste (blend together into fine paste)	Dry coconut powder - 2 tbsp Poppy seeds  - 2 tbsp
Garam Masala (grind into powder)	Cloves-8, Cardamon-8, Cinnamon-inch size sticks 3 Caraway seeds/ Shajeera - 1/2 tsp
Fresh Mint	1/2 cup
Fresh Peas	1/2 cup
Fenugreek leaves / Methi	1 cup
Medium sized tomatoes	2 (chopped)
Oil	1/4 cup
Salt	to taste

• In a bowl add washed mutton, ginger garlic paste, curd, red chilly powder, turmeric and salt to taste. Mix and marinate it for 30 minutes.
• Heat tbsp of oil in sauce pan and fry chopped fenugreek leaves/methi , till raw smell disappears. Add tomatoes and saute for 1-2 minutes. Keep aside.
• Heat oil in a pressure pan and fry Caraway seeds/ shajeera, onions and green chillies till onions are light golden in color.
• Add (only) mutton pieces to onions and keep marinated gravy aside. Mix and cook the mutton for 5-10minutes.
• Now add coconut and poppy seeds paste. Mix and cook for 5 minutes.
• Add marinated gravy. Mix and cook it  for 5minutes.
• Add 250ml of water. Check salt at this point. 
• When water starts boiling add powdered garam masala, fresh peas (optional), fried methi-tomato and chopped mint leaves. Stir and pressure cook, till mutton is cooked.

Note:

• Adding fried methi and tomato is optional. It tastes still good even without adding these two veggies.
• Adjust water and other spice ingredients according to your desire taste and gravy consistency.

KODI GUDU PULUSU / EGG PULUSU

Boiled Eggs	4 (slit vertically all sides of egg)
Onions (big in size)	2 (chopped)
Green chillies	4-6 (chopped)
Curry Leaves	few
Tamarind	lemon size (soak in warm water)
Ginger Garlic paste	1tsp
Red chilly powder	1tsp to 1tbsp
Turmeric	1/4tsp
Salt	to tatse
Jaggery (or) Sugar	to taste
Cilantro	to garnish

• Heat oil. Add little salt and fry the eggs till they turn into light golden in color. Remove and keep aside.
• In same oil fry onions, green chillies and curry leaves. When onions are transparent. add ginger garlic paste and fry.
• Add red chilly powder, turmeric and salt (to taste) and mix well. Add eggs and mix gently.
• Add cup of water and allow to boil for 3-5minutes. 
• When boiling add tamarind juice and jaggery. Check the salt and cover with lid. Boil for 5-10minutes on medium flame.
• Off the flame and Garnish with cilantro.
• Serve with Rice.

Note: To make more taster, dry roast 2tsp Coriander seeds, 1tsp Cumin seeds and few- Fenugreek seeds. Cool and grind into powder. Add when tamarind juice is boiling.

TINDORA /DONDAKAYI PACHADI

Dondakayalu/ Tindora	1/2 kg
Green chillies	10 (adjust according to your taste)
Cumin seeds	1 tsp
Tamarind	small lemon size
Garlic	2 to 3 (peeled and chopped)
Salt	to taste
Lime juice	2 tbsp
Oil	4 tsp
Tempering	Urad dal-1tsp, Mustard's-1/2tsp Garlic cloves- 2 or 3 (flatten) Red chillies- 2 Curry leaves Oil

• Reserve 4 to 5 Tindora’s. Cut remaining Tindora’s into big chunks.
• Finely chop the reserved tindora’s and mix salt (to taste) and lime juice to it. Allow to soak for at-least  30minutes before mixing (in pachadi)

• Heat oil in a pan. Fry cumin seeds and green chillies for few movements. Add  tindora chunks  and saute it for 8-10minutes on medium flame.
• Add garlic, salt to taste and tamarind. 

 

• Cool and grind into paste (add water if required)
• Take into a bowl and mix the above finely chopped and soaked  tindora pieces.
• Lastly end with tadka.
• Serve with rice or chapati or pulka.

Note: If u like you can fry garlic along with tindora. (I like raw flavor of garlic, so I added while grinding the Pachadi)

RELATED RECIPES

BUTTER PANEER MASALA

Paneer	250 g
Onions (medium in size)	2 diced
Tomatoes	2 diced
Poppy seeds	2 tbsp
Cashews	2 tbsp
Coriander seeds	1 tbsp
Cumin seeds	1/2 tbsp
Garlic	4 cloves (peeled and chopped)
Everest Garam masala powder (or) Whole garam masala	1tsp 2-cardamom, 3-cloves, 1”pcs-  Cinnamon (all togther inti fine powder)
Seasonings	Red chilly powder - 1 to 2tsp Turmeric - 1/2tsp Salt - to taste
Oil	3 to 4tbsp
Milk	3/4 cup
Water	1/2 cup
Red food color (optional)	pinch (mix in tsp of water)
Sugar	1/2 tsp
Butter	2-3tbsp

• Boil water in a pot. When water starts boiling add pinch of salt and add paneer. Allow to boil for 10-15seconds and drain the water. Keep aside

• Dry roast poppy seeds and cashews. Grind in a blender along with garlic into fine paste.
• Also dry roast cumin, coriander seeds and whole garam masala. Grind into fine powders.
• Heat tbsp oil. Fry onions and tomatoes. Fry till tomatoes are mashed. Cool and grind into puree.
• Heat remaining oil. Add tomato and onion paste and fry till oil on sides.
• Add cashews, garlic and poppy seeds paste and fry for sometime.
• Add all powder ingredients and seasonings. Mix well.
• Add 1/2cup water and pour milk slowly. Add sugar and food color and mix well.
• When gravy sightly thickens add paneer and continue to cook until gravy thickens.
• Before serving add butter on hot gravy.
• Serve hot with  roti or naan.

CHICKEN FRY (cooked and fried in Onion and Kaju paste)

Chicken	1 kg (cut into medium small pieces)
Onions	250 g (chopped and split into 2 equal portions)
Green chillies	6-8
Ginger Garlic paste	2 tbsp
Cashews	2 tbsp
Pepper powder	1/2 tsp (optional)
Red chilly powder	2 tsp to tbsp (adjust according to taste)
Turmeric	1/2 tsp
Tomato sauce (Hot n’ Sweet)	1 tbsp
Ajinomoto (optional)	large pinch
Curd	1/2 cup
Lime juice	2tbsp
Salt	to taste
Oil	1/4 cup

• Add salt and lime juice to washed chicken and mix well. Cover and marinate it for 10minutes.
• Blend cashews into powder. Add 1/2 portion of onions to cashews and grind into paste without adding water. Add  paste to chicken. Mix  and allow to marinate for another 10-15 minutes

 

• Heat oil in a wide pan. Add onions and fry them. Add ginger garlic and green chillies paste and fry till ginger leaves its raw smell.
• Mix turmeric, chilly powder, tomato sauce, ajinomoto(optional), pepper powder (optional) and little salt (to taste).Fry for few movements. Add curd and cook till oil floats on gravy
• Add  marinated chicken and mix well. Cover and cook on medium flame till chicken is cooked.
• Keep stirring for every couple of minutes till gravy sticks to chicken
• Off flame and garnish with cilantro
• Serve with Rice and Sambar or  Naan or Roti.