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    Index

    1. Ginger Mutton2. Gongura Chicken3. Machli Kurma4. Andhra Chicken Pulao

    5. Chicken Winglet 656. Chicken 657. Fish Curry8. Mutton Chops9. Mutton Fry10.Chicken Fry11.Mutton/Chicken roast12.Chicken Inguru

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    GINGER MUTTON

    (4 portions)1 Mutton 500 gms2 Ginger 50 gms

    3 Garlic 20 gms4 Onion 100 gms5 Green chillies 15 gms6 Garam masala 5 gms7 Oil 150 gms8 Chilli powder 10 gms9 Coriander powder 10 gms

    10 Turmeric powder 5 gms11 Salt to taste

    Method:-1. Clean and cut mutton into small cubes. Boil till tender.2. Make a fine paste from ingredients 2 to 6.3. Heat oil in a Kadai. Add garam masala. Saut well.4. Add ground masala and saut well.5. Add chilli, coriander and turmeric powders. Cook well.6. Add boiled mutton and saut.

    NOTE: - Add 1 kg chicken for ginger chicken.Colour: - RedGarnish: - Fried Ginger Julienne

    Fried Green Chillies

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    GONGURA CHICKEN

    (4 portions)1 Chicken 1 kg2 Gongura leaves (ambada) 250 gms

    3 Oil 150 gms4 Chopped onion 200 gms5 Cashew nut (split) 50 gms6 Chopped tomatoes 200 gms7 Chopped green chillies 10 gms8 Ginger paste 10 gms9 Garlic paste 1 pod

    10 Chilli powder 10 gms11 Coriander powder 10 gms12 Turmeric powder 5 gms

    13 Salt to taste

    Method: -1. Clean and cut chicken into small pieces (1 X 12).2. Clean and cut off stems of gongura leaves and boil. Make a fine paste.3. Heat oil in a handi. Add chopped onion. Brown.4. Add cashew nut and fry light brown. Add green chillies, ginger/garlic

    paste and saut. Add chilli, turmeric and coriander powder. Fry lightly.5. Add chopped tomatoes along with gongura paste.6. Cook well. Add chicken and cook.

    Taste: - Sharp sournessColour: - Green

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    MACHLI KURMA

    (4 portions)1 Fish 500 gms2 Coconut no

    3 Green chillies 10 gms4 Oil 100 ml5 Sliced onions 100 gms6 Methi seeds 5 gms7 Julienne ginger 5 gms8 Slit green chillies 5 gms9 Chilli powder 10 gms

    10 Coriander powder 10 gms11 Turmeric powder 5 gms12 Tomato paste 100 gms

    13 Salt to taste

    Method: -1. Cut fish into small pieces.2. Make a paste out of ingredients 2 & 3.3. Heat oil in a handi. Add methi seeds. Add sliced onions. Fry till light

    brown.4. Along tomato paste along with chilli, coriander and turmeric powder.

    Saut well.5. Add ground masala and cook. Add fish and cook.

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    ANDHRA CHICKEN PULAO

    (4 portions)1 Chicken 1 kg2 Lime juice 2 nos

    3 Ghee 200 gms4 Whole garam masala 5 gms5 Javithri (mace) 3 gms6 Star Anise 3 gms7 Nutmeg powder 2 gms8 Green chilli julienne 10 gms9 Ginger julienne 10 gms

    10 Sliced onion 100 gms11 Ginger/garlic paste 20 gms12 Chopped coriander leaves 1 bunch

    13 Chopped mint bunch14 Curd 200 gms15 Tomatoes cut into s 100 gms16 Rice 500 gms17 Salt to taste

    Method: -1. Clean and cut chicken into small pieces. Marinade in lime juice.2. Heat ghee in a handi. Add whole garam masala, sliced onions and saut.

    Add ginger/garlic paste, brown slightly.3. Add slit green chillies, ginger julienne, chopped coriander and mint

    leaves, saut well.4. Add tomatoes and beaten curd. Cook.5. Add chicken pieces and cook th.6. Parboil the rice separately and add it to the hand.7. Cover with tight fitting lid and cook on DUM for 10 to 12 minutes.

    Note: - Rose water may be sprinkled before putting on DUM.Accompaniments: - RaitaGarnish: - Chopped coriander & fried onions

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    CHICKEN WINGLET 65

    (4 portions)1 Chicken winglet 500 gms2 Oil 150 gms

    3 Chopped onion 100 gms4 Ginger/garlic paste 20 gms5 Chilli powder 10 gms6 Coriander powder 10 gms7 Turmeric powder 5 gms8 Chopped tomatoes 100 gms9 Chopped coriander leaves bunch

    10 Salt to taste11 Red colour a pinch12 Lime juice 10 no

    Method: -1. Clean chicken winglet, marinade in lime juice.2. Heat oil in a handi. Add chopped onions & brown.3. Add ginger/garlic paste. Add chilli, coriander and turmeric powder,

    cook.4. Add chopped tomatoes and coriander leaves.5. Add chicken winglets and cook.6. Add red colour.

    Colour: - Red

    Accompaniment: - Cucumber, lime wedgeGarnish: - fried curry leaves

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    CHICKEN 65

    (4 portions)1 Chicken 750 gms (1 no)2 Lime juice 2 nos

    3 Ginger/garlic paste 20 gms4 Chilli powder 10 gms5 Coriander powder 10 gms6 Turmeric powder 5 gms7 Tomato puree 100 gms8 Curd 100 gms9 Red colour a pinch

    10 Salt to taste11 Oil to fry

    Method: -1. Clean and cut chicken into 12 pieces.2. Marinade in lime juice3. Beat curd, add ginger/garlic paste, chilli, coriander, turmeric powders,

    tomato puree, red colour and salt, and mix well.4. Add chicken into the mixture and parboil.5. Take out and deep fry.

    Accompaniment: - Cucumber & lime wedgesGarnish: - fried green chillies and curry leaves

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    FISH CURRY

    (4 portions)1 Fish 500 gms2 Oil 100 gms

    3 Methi seeds 5 gms4 Ginger julienne 10 gms5 Slit green chillies 10 gms6 Tamarind pulp 20 gms7 Chilli powder 10 gms8 Coriander powder 10 gms9 Turmeric powder 10 gms

    10 Sliced onion 50 gms11 Shallots 50 gms12 Salt to taste

    Method: -1. Clean and cut fish into small pieces.2. Heat oil in a handi. Add methi seeds, sliced onions, ginger and green

    chillies. Fry till golden brown.3. Mix chilli, coriander and turmeric powders along with tamarind pulp.4. Add to handi and cook. Add whole peeled shallots.5. Add fish and cook.

    Colour: - Dark brown

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    MUTTON CHOPS

    (4 portions)1 Mutton chops 12 nos2 Oil 100 gms

    3 Sliced onions 150 gms4 Whole garam masala 5 gms5 Ginger/garlic paste 15 gms6 Chilli powder 10 gms7 Coriander powder 10 gms8 Turmeric powder 5 gms9 Curd 100 gms

    10 Tomato puree 100 gms11 Coconut paste n012 Salt to taste

    Method: -1. Heat oil in a handi. Add sliced onions and whole garam masala. Fry till

    light brown.2. Add ginger/garlic paste, brown.3. Add mutton chop and BHUNNAO (stir-fry till dry).4. Beat curd separately and chilli, coriander and turmeric powder. Add

    tomato puree and mix.5. Add this mixture to handi and cook.6. Finish with fine coconut paste till gravy is thick.

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    MUTTON FRY

    (4 portions)1 Mutton 500 gms2 Oil 150 gms

    3 Whole garam masala 5 gms4 Sliced onions 100 gms5 Ginger/garlic paste 15 gms6 Chilli powder 10 gms7 Coriander powder 10 gms8 Turmeric powder 5 gms9 Garam masala powder 3 gms

    10 Curry leaves 1 sprig11 Salt to taste

    Method: -1. Clean and cut mutton into small pieces.2. Heat oil in a handi; add whole garam masala and sliced onions and

    brown. Add ginger/garlic paste along with mutton and cook.3. Add chilli, coriander and turmeric powders, cook. Keep on sprinkling

    water till mutton is tender.4. Make a dry product. Finish with garam masala powder. Add curry leaves.

    Garnish: - Fried onions and coriander leaves

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    CHICKEN FRY

    (4 portions)1 Chicken 1 kg2 Lime juice 2 nos

    3 Oil 150 gms4 Sliced onions 150 gms5 Ginger/garlic paste 15 gms6 Whole garam masala 5 gms7 Chilli powder 10 gms8 Coriander powder 10 gms9 Turmeric powder 5 gms

    10 Garam masala powder 5 gms11 Curry leaves 1 sprig12 Salt to taste

    13 Copra (dry coconut) no (optional)

    Method: -1. Clean and cut chicken into 12 pieces; marinade.2. Heat oil in a Kadai, add whole garam masala, sliced onions and saut.

    Add ginger/garlic paste and brown. Add chilli, coriander, turmericpowder and cook.

    3. Add chicken and cook.4. Finish off with garam masala powder, curry leaves and grated copra.

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    MUTTON/CHICKEN ROAST

    (4 portions)1 Mutton 500 gms2 Sliced onion 100 gms

    3 Ginger/garlic paste 20 gms4 Chilli powder 10 gms5 Coriander powder 10 gms6 Turmeric powder 5 gms7 Curd (beaten) 100 gms8 Tomato puree 100 gms9 Oil 150 gms

    10 Garam masala powder 5 gms11 Pepper corns (crushed) 5 gms12 Salt to taste

    Method: -1. Clean and boil the mutton along with ingredients 2 to 8. Dry.2. Heat oil in a Kadai, add boiled mutton. Roast till golden brown in colour.3. Finish with garam masala & crushed pepper corns.

    Note: - For roast chicken do not boil. Cook the masala in Kadai, brown, addchicken and cook till tender. Finishing remains the same.

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    CHICKEN INGURU

    (4 portions)1 Chicken breast 8 nos (boneless)2 Onions whole 100 gms

    3 Green chillies/ginger/garlic 20 gms4 Whole garam masala 5 gms5 Khus khus 20 gms6 Coconut no7 Oil 150 ml8 Cloves 5 nos9 Chilly powder 10 gms

    10 Coriander powder 10 gms11 Turmeric powder 5 gms12 Chopped tomatoes 100 gms

    13 Chopped coriander leaves bunch14 Salt to taste

    Method: -1. Clean and cut chicken breasts into 16 pieces.2. Make a ground masala from ingredients 2 to 6.3. Heat oil in a handi, add cloves and fry. Add ground masala and fry till

    brown.4. Add chilli, coriander and turmeric powders, cook. Add chopped

    tomatoes, cook.5. Add chicken and cook.

    6. Finish off with chopped coriander leaves.