Amma Cheppindi

ContentsIdli Twists...........................................................................................................................................3

Kobbari Pachadi................................................................................................................................6

Dosa Twists........................................................................................................................................9

Rawa Dosa.........................................................................................................................................17

Cauliflower Manchurian.................................................................................................................19

Hyderabadi Chicken Biriyani.........................................................................................................21

Methi Biriyani..................................................................................................................................24

Kodi Pulao/ Chicken Pulao.............................................................................................................26

Bagara Annam/ Bagara Rice..........................................................................................................29

Cabbage Pappu/ Dal........................................................................................................................31

Tomato Pappu / Dal.........................................................................................................................32

Sambhar...........................................................................................................................................34

Bangaladumpa Kodiguddu Vepudu/ Potato Egg Fry...................................................................36

Aloo Fry/ Potato Fry........................................................................................................................38

Capsicum Fry...................................................................................................................................39

Cauliflower Vepudu/ Fry................................................................................................................40

Kakarakaya Fry...............................................................................................................................42

Ulli Kodlu Kodi Guddu Vepudu/ Spring Onion Egg Fry.............................................................43

Vankaya Allam Koora/ Eggplant With Ginger Twist...................................................................44

Cabbage bangaladumpa kura/ Cabbage Potato Curry................................................................46

Aloo Kurma......................................................................................................................................48

Chilli Chicken..................................................................................................................................51

Kodi Kura/ Andhra Chicken Curry...............................................................................................53

Kodi Vepudu/ Andhra Chicken Fry...............................................................................................55

Pepper Chicken................................................................................................................................57

Mushroom Egg Curry.....................................................................................................................58

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Idli Twists

Idli Batter:

Ingredients:

Urad dal (split, no husks) - 1 cupIdli rawa - 2 heaped cupsSalt - 1 and 1/2 tspCooked rice - a handful (use only long grain cooked rice, not basmati, please read tip)

Proceed:

Soak urad dal and rawa seperately in lots of water, overnight. In the morning wash the urad dal and grind it in to smooth paste by using water and remove it in to big container. Inbetween drain the water lightly by not draining away the rawa from the dish, fill the water again in rawa and keep it settle down the rawa and repeat the process 2 more times. Now squeeze the water from rawa and add it urad dal bowl. Add salt and mix well, cover. keep it on top of water heater, to get ferment. Leave this for 24 hrs for cold countries or 12 hrs for warm countries. After it is fermented add cooked rice and mix well and do Idlies.

Grease idli plates with little oil and pour the batter with help of spatula until the rounds are filled. Keep the plates opposite sides as shown in the figures.

Add enough water in pressure cooker until the skillet is immersed in water. Now put idli stand in pressure cooker, close the lid cook it on medium heat for 10 mins, reduce the flame to medium low and cook further 5 mins or until you get the aroma of idli when you sniff it. Switch off the flame wait for 10 mins and open the lid.Hold the idli plate and with flat spoon remove the idli from the plate by inserting the spoon underneath and serve.

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Serve it with Coconut Chutney, Peanut Chutney, Sambhar or Podi's and with little Ghee on top.

Tips:

For soft Idlies, add cooked rice to the fermented batter, mix well and do Idlies.

For fermenting batter, you can use peeled whole onion, put this onion in the middle of the batter to get fermented.

If you are having over fermented batter, then put one thamala paku on top of the batter. This will reduce sourness in batter.

***Vege idli Twist:

You can add finely grated carrots, chopped coriander leaves little, finely chopped green chillies, finely chopped beans too.... to the fermented batter and do Idlies by following above procedure.

***Uthappam Twist:

If you got leftover Idli batter just add finely chopped onions, finely chopped coriander leaves and finely chopped green chillies mix these well. Heat a small deep non-stick skillet add 1 tbsp oil add 2-3 no. spatula of batter in the centre and spread it round and even it on top, cover and cook until golden brown underneath and turn over, cover and cook 3-5 mins or until cooked well.

Serve this with Mango pickle.

***Siyyali Twist:

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Idli - 10 no. (left over idlies, crush them with your hand in to a powder)Onion - 1 medium (chopped)Turmeric - 1/4th tspOil - 1 tbspPappula podi - 2 tspns (opt)Salt to tasteLemon juice - as required

Seasoning:

Mustard seeds - 1 tsp, Urad Dal - 1 tsp, Redchillies - 6 no. (broken in to bits) and Curry leaves.

Proceed:

1) Heat non- stick kadai, add oil heat it up. Do the seasoning according to the order mentioned above.

2) Add onions and saute until light golden colour. Add turmeric and salt as required mix well.

3) Add crushed idlies saute for 5 mins.

4) Add pappula podi, mix well. Cook for couple of mins. Check for salt. Turn off the stove and add lemon juice for a tangy taste. Serve it hot.

Notes :

Pappula Podi:-

It is a mixture of Dalia (putnalu pappu), roasted garlic, chilli powder and saltgrinded in to fine powder.

Serve it as light snack.

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Kobbari Pachadi

Kobbari Pachadi

Got leftover Coconut after doing pooja, amma always does this Pachadi to go with Athesara Annam, Mudda Pappu and Pachi Pulusu

Ingredients and Proceed:

Fresh grated Coconut - 1/2 no (1 chippa) or 4 handful

(Indian Coconut grater)

Coriander seeds - 1 curry spatula (Indian spatulas)Cumin seeds - 1 tspRed Chillies - 10 no. + Kashmiri red chillies - 6 no. (kashmiri chillies are for giving red tint to pachadi, it doesn't have hotness)

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(roast these three ingredients in 1 tbsp oil, once cool keep it in chutney jar and grind into powder with 1 tsp salt or to taste)

then add 1 and 1/2 tsp thick fresh tamarind paste (for me only used flat steel spoon) and grind again.

add grated coconut and grind lightly first mix with spatula and grind again with 2-3 tbsp water only until everything combines well, but still got light coconut resemblance. add 1 tsp Jaggery and grind again. check for salt and sourness and remove.

(Pachadi waiting for dressing)

Do Seasoning:

In the same skillet add 2 tbsp oil, then add mustard seeds 1 tsp, once stopped popping, add chana dal 2 tsp, urad dal 1 tsp, once fried add 4 split red chillies, curry leaves 1 sprig, 1/2 bulb garlic smashed lightly, once fried add 1 pinch of turmeric and hing a pinch mix well and switch off add this poppu to above serving dish, mix with spoon. once the skillet is cool transfer to the skillet and combined well and transfer to dish again (here we are not mixing the coconut to hot dish otherwise it looses it's freshness and becomes desiccated, hence the hassle).

Note:

Do not grate deep into coconut to reach that end brown bit it will ruin the taste, so grate until you see white part only.

Tip:

Athesara Annam:

For the remaining part of grating bit do grating asusual and add this grated bit to 2 cups of washed rice, +  

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leftover plain vada pappu ( 3 tbsp split mung dal soaked over night) + salt 1 tsp + 4 1/2 cups of water , mix and cook in an electric cooker for Athesara Annam.

Mudda Pappu:

In a small pressure cooker add washed 1 cup toor dal, 2 and 1/2 cups water, salt a pinch, 1 tsp chilli powder, 1/2 tsp turmeric and pressure cook for 6 whistles or until mushy. once cool enough remove weight on top add salt to taste and smash with pappu guthu.

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Dosa Twists

Dosa Batter:

*Urad Dal - 1 cup*Long grain Rice - 3 cups

Wash and soak these two separately in lots of water overnight.

*Cooked Rice - 3 handful  (long grain rice which is been cooked)

Keep one small container, one large container (thick bottomed dish).Discard the water from the rice. In mixie jar add rice ( just more than the level of blade ) and add the same level of water and grind in to smooth. Keep this aside in small container. Do this way for the remaining rice until u finish off the rice. For the last batch of the rice, after grinding add cooked rice and grind in to smooth paste add this to the large container.

Now discard the water from urad dal. Add small amount in to mixie jar, instead of water add rice liquid which u kept aside in small container, grind in to smooth paste, add this to the large container. Do the same way for the remaining urad dal.

To run little bit smoothly add little amount of water.

Add 1 and 1/2 tsp salt to the smooth batter, mix well, cover and keep this on top of the water heater and leave it to ferment for 24 hrs for cold countries and 12 hrs for temperate climate.

***Masala Dosa Twist:

Potatoes - 5 no. (washed, boiled and skin removed, smashed lightly.)

Oil - 2 and 1/2 tbsp

Mustard seeds - 1 tspCumin seeds - 1/2 tspChana dal - 1 tspUrad Dal - 1/2 tspRed chillies - 2 no. (split)Curry leaves - 1 sprig

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Onion - 1/2 no. (chopped)Green chillies - 5 no. (chop them round)

Turmeric - 1/2 tspSalt to taste

Water - 1/2 rice cup.

Lemon - 1/2 no.Coriander leaves - small handful

For Potato Masala:

Take a flat deep non-stick pan, heat it up add oil.

Do the seasoning as mentioned above from mustard - curry leaves.

Add green chillies and fry a little, then add onions and fry until light brown.

Add turmeric and salt and mix well.

Add potatoes and fry for few mins. add water and coriander leaves, mix well and cook until water is absorbed.

Add lemon juice mix well, taste for salt and tartness .switch off the flame.

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle. keep the lid on top for few secs, remove it drizzle little oil around the dosa wait for few secs or cook until brown underneath and turn it over cook for 30 secs. Turn it over again and keep 1 tbsp of potato masala in the middle and overlap the corners on one another and serve.

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Serve with Peanut Chutney or Coconut Chutney.

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***Karam Dosa Twist:

Red onions - 2 no. (skin removed and chopped in to chunks)Chilli powder - 1 tspSalt - 1/2 tsp

Grind these in to smooth paste and keep aside.

Pappula podi

Grind some dalia in coffee grinder with little salt in to smooth powder and keep aside.

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the centre and spread into round circle. keep the lid on top for few secs, remove it drizzle little oil around the dosa wait for few secs or cook until brown underneath and turn it over cook for 30 secs. Turn it over again and spread 1 tbsp of onion mixture in the centre and spread all over the dosa, sprinkle some pappula podi on top, all over the dosa. Fold in half and press it with back of a spatula to release any excess

water, smear some ghee on top.  Turn it again, press it with spatula, smear some ghee on top and turn again, cook for few secs and serve.

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Serve this with Ulli Chutney.

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***Egg Dosa Twist:

Eggs - 2 no. (beaten lightly)Salt and pepper

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle. cook for few secs add beaten egg on top ( only few tspns ) sprinkle salt and pepper on top, drizzle some oil around the dosa and cook for few secs or until light brown underneath and turn over cook for 30 secs more and serve.

Serve it with Mixed Dal Chutney.

***Ulli Dosa Twist:

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Onion 1 no. (finely chopped)Tomato - 1 no. (cut in half and remove the pulp and chop)Coriander leaves - small handful (chop finely)Cumin seeds - 1 pinch (to sprinkle on top)

Proceed:

Heat a non-stick tawa put 1 and 1/2 ladleful of batter in the center and spread into round circle.

sprinkle some, of all the above ingredients on top of dosa, cook until lightly brown underneath, drizzle some oil around the dosa and turn over carefully, cook for 1min and serve.

Serve with Chutneys.

***Ponganalu Twist:

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Leftover dosa batter, red onions chopped finely (1 no.), green chillies chopped finely (3 no.), coriander leaves chopped finely (small handful), soaked chana dal (1-2 tbsp) and turmeric (1/4th tsp).

Mix these in batter. Heat ponganalu pan, add around 1/4th tsp oil in each round, when it is heated fill the moulds with the batter until 3/4th level. keep the lid for 4 mins, remove and turn the balls and cook further 2-3 mins and serve.

Serve with Ulli Chutney.

Meaning:

Ulli = Onion

Tips:

Long grain doesn't mean Basmati Rice. Here I have used Australian Long grain Rice. Use this rice for better results.  Here, the mixie I used is normal mixie, for ex:- sumeet. Not those wet grinders. Somehow I am not able to get the results that I wanted from wet grinders. If I am able to get the proportions right for wet grinder then I will post it separately for readers. Wet grinders are good for making Idli's, that's my opinion :-)

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Rawa Dosa

" No Grinding, it's just easy peasy."

Rawa Dosa

Ingredients:

Semolina - 500 g

Plain flour - handful

Rice flour - 1/4th cup

Plain Yoghurt - 10 tbsp

Luke warm water - as needed

Salt to taste

Oil - 1 tsp for each dosa

Proceed:

Add semolina in a large bowl, add plain flour mix, add yoghurt mix, add luke warm water mix again, it should be of dosa consitency and be careful not to form any lumps. Add salt to taste and leave this for 2 hrs.

Heat a non-stick tawa or skillet on high, pour first 2 and 1/2 ladleful of dosa mixture and spread like dosa pancake.

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Wait until it's cooked and pour tsp oil around cook for few secs more, now lift it up and turn.

Cook for 1 min and serve.

Notes:

1)Batter should be of thick pouring consistency.

2)To have good dosas initially do small pancake on tawa, yup it won't come nice. But don't worry second ones come perfect.

3)While doing dosas it's good to mix up the batter every time when u do dosas, otherwise the water and batter are seperated.

4) Here left over sour yoghurt can be used to get that soury taste.

Serve it with Mixed Dal Chutney or Ginger Pickle or Cabbage Pachadi.

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Cauliflower Manchurian

Cauliflower Manchurian

This dish is a crowd pleaser for get-together or for a party or as a pot luck dish. Serve it as an Appetizer or with Fried rice. or Noodles.

Ingredients and Proceed:

Cauliflower - 1 no. (cut into small florets, microwave for 5 mins)Oil - for deep frying

For batter:

Plain flour - 1/4 cupCorn flour - 1/4 cupChilli powder - 1 & 1/2 tspTurmeric - 1/2 tspSalt to tasteRed orange food color - a pinchWater as needed.

Mix these in to runny paste, dip florets into batter and deep fry or add the dry mix to cauliflower, mix well and leave for 10 mins. and deep fry.

Other things we need:

Oil - few tbsps

Ginger - 2 inch (cut lengthways)Garlic - 5 cloves (cut lengthways)Green chillies - 5 no.(cut vertically)Ajinomotto - 1/2 tspCurry leaves - 3 sprigs

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Sweet chillli sauce - 1 tbsp (I use Mae Ploy brand)

Fry these in a deep wok and add fried cauliflower florets, mix well and cook for 2 mins and serve.

Close up shot

For Birthday Party Menu:

Chicken ManchurianCauliflower Manchurian

Layered Chicken BiryaniMixed vegetable Rice

Aloo KurmaMutter PaneerChicken Badami

RotiSaladRaita

Carrot CakeLemon CakeIce cream

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Hyderabadi Chicken Biriyani

Hyderabadi Chicken Biriyani

Ingredients:

Marinating Chicken for 3 hrs or 24 hrs:

Boneless Chicken - 1 kg (diced in to pieces), Green Chillies - 4 no. (slit length ways), Yoghurt - 1/2 cup, Milk - 1/2 cup, Chilli powder - 5 tsp, Big Lemon - 2 no.(take the juice), Salt - 2 & 1/2 tsp, Ginger & Garlic Paste - 3 tsp, Garam masala - 1 tsp, Turmeric - 1/2 tsp., Red Orange Color - 1/2 tsp.

Mix all the above and marinate for minimum 3 hrs or overnight.

For Par-boiled Rice:

Basmati Rice - 6 rice cups (electric cooker measure), Whole Cloves & Cardamom - 4 each., Shahjeera - 1 tsp, Cinnamon - 1/2 inch., Water - 9 cups

Par-boil rice (please read tips and comments too) with all the above. Once half boiled drain and spread it on a plate.

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Deep Fried Onions:

Onions - 2 no. large (Sliced thinly), Oil - 1 cup (use electric rice cup measure, only)

Deep fry sliced onions until light golden color, keep these aside on a plate. (please read tips).

Powder these in Pestle:

Cardamom - 10 no., Whole Cloves - 10 no., Cinnamon Stick - 1 inch, Salt - 2 tsp.

Powder first three ingredients in hand pestle. Add salt, powder again and add very little water to dilute. Keep covered.

For garnishing:

Mint leaves - 1 big Bunch, Corainder leaves - 1 bunch, Lemon juice - 1 no.

Chop these together and add lemon juice to it.

Proceed:

1) We need a large pressure cooker. Smear some ghee from top to bottom, add chicken marination inside the cooker. Spread evenly.

2) layer with some deep fried onions.

3) Layer the top with some half boiled rice.

4) layer the top with some chopped herbs.

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5) Sprinkle some of the powder liquid on top.

6) You can even add few tspns red orange color liquid (1/4 tsp ROC which is been diluted in little milk).

7) Repeat the layers from Point2 - Point6.

8) Top it with the oil in which onions were fried earlier.

Close it with a stainless steel lid and wrap a wet cotton towel (remove water by twisting) around it and cook this on medium-low for 40 - 45 mins until u get this nice aroma while cooking. Switch off once cooked.

After 30 mins stand by mix gently with fork or dig in through layers and serve.

For Hyderabadi dinner party:

Serve it with Haleem, Perugu Chutney or Raita, Mirchi ka Salan and for dessert Double-ka-meetha

Tips:

Always use Kohinoor Basmati Rice for quality and aroma, next bet would be Daawat.

Par-boil? When u cook the rice it just reaches bubbling or boiling point (60% cook rice). At this point switch off and drain immediately in a colander and spread it on a thali or a plate.

Always fry onions until golden color. Drain it on a plate, once cooled it turns in to dark color. If u cook the onions darker, it will taste bitter. Here we need sweetness from onions.

Always prepare this dish when everything is ready. Do not do multi tasking.

Always check the wet cover, if is dry wet again and wrap around the lid or u can keep atta dough around to seal the edges well. If the steam is escaping put the atta paste to stick where it is damaged.

Use pressure cooker utensil only, not stain less steel utensil, other wise you will burn the dish.

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Electric element works even cooking, where as some gas cooking elements burns the dish. So keep an eye and sniff method while cooking.

Cooking on gas, then keep a skillet (means dosa pan) underneath the pressure cooker to get even cooking. As always said keep an eye on it.

If you are unable to powder the ingredients in pestle use coffee grinder to powder only. Remove this in to small bowl and add very small amount of water as shown in the picture.

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Methi Biriyani

This recipe was adapted from "SpiceRoot" by Malar Gandhi. I have added few bits and deleted some and end result was very tasty rice. Thank u so much.

Methi Biriyani

Ingredients:

Basmati Rice- 5 rice cups (Use electric rice cooker cups)

Whole Masalas - { Whole Cloves - 10 no, Cardamom - 10 no. (smashed lightly), Cinnamon stick - 4 inch, Bay leaves - 5 no.}

Cumin seeds - 1 tspGreen Chillies - 8 no. (slit lengthwise)

Onion - 1 no. (sliced thinly)Ginger and Garlic paste - 1 and 1/2 tsp each

Turmeric - a pinchWhole tomato - 1 no.medium (chopped)

Coriander leaves - 1 handfulFrozen Methi leaves - 3 blocks or small bowl of fresh methi (keep this in warm water, until needed)

Oil - 1 tbsp + Ghee - 4 tbspLite Coconut milk - {1 rice cup + Water - 6 and 1/2 rice cups + Salt - 3 tsp} - mix these and keep aside

Proceed:

1) Heat a wok, add oil and ghee when it is hot add cumin seeds, whole masalas. When it releases aroma add green chillies, fry.

2) Add onion and fry until light brown. Add gg paste and fry on medium heat.

3) Add turmeric powder and mix well. Add tomato pieces and fry on high until mushy.

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4) Add squeezed methi leaves and chopped coriander leaves, fry until water is gone, mean while wash the rice 3 times and immediately follow point 5.

5) Add basmati rice to the above mixture, mix gently and fry until water evaporates and add this mixture to the electric cooker.

6) To the above add coconut water mixture and mix again keep the lid, switch it on. When it is done it goes in to off position. Please do not open the lid. After 10 mins remove the lid and wipe the lid with cloth to remove water content, do this for every 10 mins until u finished off 30 mins standby and serve.

Serve with Chicken 65 or Aloo Kurma and Perugu Chutney

Tip:

Use Kohinoor basmati rice.

Translation:

Methi = Fenugreek Leaves

Methi = Menthaku (telugu)

© 2007 by Rajani Rayudu

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Kodi Pulao/ Chicken Pulao

Kodi Pulao

For Chicken Marination:

Chicken Drumsticks - 750 g (Skin removed, please read tips and cut in to two pieces, wash)Turmeric - 1 tspChilli powder - 1 tspBlack pepper powder - 1 tspYoghurt - 3 tbspGinger and Garlic paste - 1 tsp eachSalt - 1 tspLemon - 1 no.

Marinate these for 1/2 an hour and pre-cook it with out oil until 3/4 th cooked.

Set 1:

Cardamom - 3 no. (just split it to open)Whole cloves - 4 no.Cinnamon stick - 1 inchMace/ Javithri - 1 no.Marati Mogga - 2 no.Star anise - 1 no.Bayleaves - 5 no.Bujju Puvvu - small handful

Soak these in water until needed.

Set 2:

Cardamom - 3 no.Whole cloves - 4 no.

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Cinnamon stick - 1 inchNutmeg powder - 1/4 th tspMace/ Javithri - 1 no.

Powder these coarsely in pestle and cover until needed.

Other things we need:

Onion - 1/2 no.large (Sliced thinly and cut in half once)Green chillies - 2 no. (Slit length ways)Pudina/ Mint - handfulOil + Ghee - 1 and 1/2 tbsp each*Home made Chicken masala - 1 tsp ( for masala ingredients follow my kodi kura recipe)

Basmati Rice - 5 rice cups (*use Kohinoor Basmati, I just love the aroma of the rice)

Water - 6 and 1/2 rice cups + 1 rice cup Lite Coconut Milk + 2 tsp Salt (mix these and keep aside.)

Proceed :

1) Heat oil and ghee in a deep flat non-stick dish, add set 1 spices, discarding water. After that add Set 2 powder, be careful not to burn the spice powder. Add mint leaves and green chillies, Mix well.

2) Add onions and fry until light golden color.

3) Add cooked chicken pieces along with the liquid it has produced during cooking. Mix well. Add my *Home made chicken masala powder and mix. Fry for 3-4 mins or until all the liquid has dried up.

Meanwhile wash the rice 3 times, discard water and add this rice to above dish and cook on high heat by mixing gently to combine. Now transfer this to electric cooker, add measured water to it, gently mix, put the lid on and cook.

4) Once it's stopped cooking, do not open the lid. Wait for 10 mins and clean the lid with the help of cloth and put the lid back. Do this for every 10 mins, until you finished off 30 mins stand by.

5) Now gently mix with fork to combine and serve.

Serve with Kodi Kura and Perugu chutney on side.

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Tips:

To remove skin with ease, hold the drumstick at its bulky end. Take a thick paper towel and pull the skin off using it.

Before mixing the rice with a fork, remove all the spices which came on top after you waited for 30 mins stand by, this will ensure it won't get in between while you are eating. That's why all my rice dishes has no spices in the pictures. :-)

Meanings:

Kodi = ChickenBujju Puvvu = Dagad Phool = Black Stone Flower

Menu Suggestions:

Can be served with Kodi Vepudu or Chepa Vepudu or Royyalu Vepudu, Kodi Kura or Goat Curry or Royyalu Iguru and Perugu Chutney on side.

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Bagara Annam/ Bagara Rice

Bagara AnnamIngredients:

Basmati rice - 4 rice cupsOil - 2 tbsp + Ghee - 1 tbsp

Whole garam masala - {4 cloves, 4 cardamom (opt, always smash lightly to open), 1 inch cinnamon stick, 1 tsp shah jeera, 1 tbsp bujju puvvu, 4 bay leaves, 1 marati mogga (opt), 1 star anise (opt) and 1 mace (opt)}

Green chillies - 5no. (slit length wise)

Onion - 1 m. (sliced thinly)

Ginger garlic paste - 1 tspMint leaves - 2 handful

Salt - 2 tspWater - 6 rice cups

Proceed:

1) Heat a pressure cooker on low heat, add ghee + oil, once hot add whole spices, fry for few secs.

2) Add sliced green chilli, fry.

3) Add onion and fry until light brown, then add gg paste and mint leaves fry for 5 mins.

4) Add washed drained rice to it, mix gently to coat with spices, once water dries up.

5) Add measured water + salt to it and mix gently.

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6) Cover with lid, increase the heat to medium-low and keep the weight on and pressure cook for 1 whistle. and switch off.

7) Once pressure is down, remove the lid, and mix it with fork. Serve.

Serve with any Spicy Curry, like Gongura Mamsam or Bagara Baingan and Raita.

Equally goes well with Aloo Kurma or Tomao Egg Curry

For my style:

Opt the ingredients too.

Pressure Cooker:

5 litre one would be good

Translation:

Bujju Puvvu = Black Stone flower (please google)Gongura Mamsam = Mutton with Sorrel Leaves

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Cabbage Pappu/ Dal

Cabbage Pappu

Ingredients:

Toor Dal/ Kandi pappu - 1 rice cupCabbage - 1/4 size (chopped finely)Green chillies - 6 no. (sliced round)Turmeric - 1/2 tspWater - 2 and 1/2 rice cups

Cook these in pressure cooker with weight on, until smooth. Remove, add salt to taste and mash well.

Seasoning:

Oil + Ghee - 1 tbspMustard seeds - 3/4 tspCumin seeds - 1/2 tspRed chillies - 4 no. (split in half)Curry leaves - 1 sprigGarlic pods - 4no. (smashed lightly)

Tamarind paste - 1 flat tsp

Proceed:

Do seasoning in the order given above, add tamarind paste cook for a min. To that add cooked dal mixture, add 1/2 rice cup water and bring to boil once and switch off. Serve.

Serve with Rice, SaggubiyyamVadiyalu or Poppadums, Ghee and Yoghurt on side.

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Tomato Pappu / Dal

Tomato Pappu

Set 1:

Toor Dal / kandipappu - 1 rice cupWater - 2 & 1/2 rice cupTurmeric - 1/2 tspChilli powder - 1 tspSalt - a pinch

Set 2:

Oil - 2 tbspMustard seeds - 3/4 th tspCumin seeds - 3/4 th tspRed chillies - 4 no (split in to half)Curry leaves - 1 sprigGarlic - 3 no. (smashed and sliced)Asafoetida or Hing - small pinchMTR-Rasam powder - 3/4 th tsp (my twist)

Chopped Tomatoes - 3/4 th tin

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Salt to taste.

Proceed:

1) Cook set 1 in pressure cooker until soft.

2) Take a kadhai, heat oil in it. add mustard seeds when it is stopped poping add cumin seeds when it is starting to brown, add curry leaves, red chillies, garlic and fry, add hing and rasam powder in the last, mix well. Immediately follow point 3.

3) Add chopped tomato and salt, cook until mushy.

4) Add cooked and mashed toor dal, mean while pour 1/2 cup of water in the cooked container of toor dal, scrape away any dal that left behind.

5) Add the dal water to point 4.

6) Cook it until starting to boil. Check for salt and serve.

Serve with Rice, Asparagus Silverbeet Fry or Aloo Fry or Okra Fry, Poppadums and Yoghurt on side.

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Sambhar

Sambhar

Ingredients:

Toor Dal/ Kandi Pappu - 1/2 cup (small toor dal) + 1/2 cup (large toor dal)Turmeric - 1/2 tspChillipowder - 1 tspSalt - a pinchWater - 2 and 1/2 cups

Cook these everything in pressure cooker until mushy.

Tamarind - 1 lemon size

Add enough water to the tamarind, microwave for 1 min , cool a bit and squeeze the juice.

Jaggery - small bit (around 1 tsp)

Onion - 1 no. (chopped in to chunks or u can use small onions, use as a whole)Green chillies - 4 no. (slit Lengthwise)Carrot - 1 no. (sliced in to half moon shape)Potato - 1 n0. (skin removed, washed and cut in to small chunks)Drumstick pieces - handfulWhole Tomato (from a tin) - 3 no + juice little bit (to give that nice red tint)

Sambhar Powder (I use MTR brand) - 5 tsp

Proceed:

1) Heat a large deep skillet, add tamarind juice to it along with jaggery and cook for few mins until slightly thicken.

2) To that add now all the veges, 5 cups of water and salt to taste. Mix well cover and cook it on medium heat for 10 mins.

3) Add cooked toor dal, mix well uncover and cook for 10 mins.

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4) Add squashed tomato and sambhar powder, mix well and cook further 10 mins.

5) Do seasoning: 1 tbsp oil, 1 tsp mustard seeds, curry leaves - 2 sprigs and little hing (asafoetida).

When seasoning is finished add it to above (point 4) and switch off.

Serve it with Rice, Aratikaya podi kura or Aloo Fry, Yoghurt and Poppadums on side.

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Bangaladumpa Kodiguddu Vepudu/ Potato Egg Fry

Bangaladumpa Kodiguddu Vepudu/ Potato Egg Fry

Ingredients:

Eggs - 2 no.

Oil - 5 tbspRed Onion - 1 no. (chopped finely)

Ginger Garlic paste - 1/2 tsp

Potato - 2 large (skin removed, chopped into fine pieces)

Turmeric - 1/2 tspChilli powder - 1 and 1/2 tspHome-made Masala powder - 1 tsp (check my masala powder here, same as chicken masala)Salt to taste

Cumin seeds - 1/2 tspGarlic - 3 flakes

Proceed:

First powder cumin in a pestle and lastly add garlic and pound again.

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Heat oil in a deep flat nonstick pan. once heated add onions, fry these until light brown.

Add gg paste and potato pieces, mix well, cover and fry for 5 mins or until onions are fried.

On top of it put chilli powder, turmeric, masala powder and salt to taste, and cover for few more mins.

Mix well and fry until all potato pieces are cooked and no moisture left in the dish, add cumin-garlic mixture and fry for few mins.

Make a well in the centre and break the eggs side by side and cover and cook until eggs are cooked, break the egg in the middle to see any yolk is not cooked. Once fully cooked mix entirely and cook for 1 min.

Serve with Rice, Pappu Charu or Sambhar (or Mullangi Sambhar)

Tip:

If you have Garlic chilli powder, then no need to add this extra step.

Why are we not mixing egg entirely to curry? because you will get eggy smell while eating onion, that's why you have to cook the above mentioned method.

Translation:

Potato = BangaladumpaChicken Egg = Kodiguddu

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Aloo Fry/ Potato Fry

Aloo Fry served with Pappu Thotakoora, Rice, Yoghurt, Mango pickle and ghee on side.

Ingredients:

Potatoes - 6 no. (Wash them, skin removed and chop them in to bite size pieces)Ginger and Garlic paste - 1/2 tsp eachChilli powder - 1 tspTurmeric - 1/2 tspSalt to taste

Fenugreek seeds - 1 tsp (powder it in pestle)Curry leaves - 1 - 2 sprigOil - 4 tbsp

Garam masala powder - 1/2 tsp

Proceed:

1) Heat a flat deep non-stick pan on medium heat, add oil. When it's hot add fenugreek powder (remember do not burn the fenugreek powder, you will have bad taste), when u get light aroma add curry leaves.

2) Add potato pieces, mix well and keep the lid for 5 mins or until potatoes are half cooked.

3) Remove the lid and add gg paste, chilli powder, turmeric and salt to taste, mix well. Cook it for 5 more minutes or until fully cooked, with out keeping lid on top, by stirring time to time.

4) Lastly add garam masala powder, mix well and cook further few mins and serve.

Tip:

After you finished cooking potatoes, keep the lid on for few more mins . The steam which comes from the potato will cook it evenly.

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Capsicum Fry

Ingredients:

Capsicum - 4 no.(mixed colours, chopped in to chunks)

Oil - 2 tbspnCumin seeds - 1 tspnGreen chillies - 4 no. (slit)Curryleaves - few

Turmeric- 1/2 tspnCayenne pepper - 1/4th tspnSalt to taste

Chick- pea flour - 2 tspn

Proceed:

1) Heat oil In a flat non-stick pan when it's hot add cumin put the lid when it's fried add Green chillies and curry leaves put the lid and rotate the pan by combining. 

2) Add capsicum, fry until skin looks browned. 

3) Add turmeric, cayenne pepper and salt cook until capsicum is cooked well. 

4) Immediately add chick.pea flour stir for 1-2mins and switch off the stove.

Serve with Tomato Pappu or Masala Dal/   Red Lentil Da l , Plain white Rice and Yoghurt on side.

Note:

Can add only green capsicum's too in that case do not add cayenne pepper to it, because it already tastes peppery. Where as red capsicum or yellow ones are sweeter taste so we add cayenne pepper.

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Cauliflower Vepudu/ Fry

Ingredients:

Oil - 2 tbspGreen chillies - 4 no. (slit lengthwise)Curry leaves - 1 sprig

Onion - 1 no. (chopped finely)Ginger and garlic paste - 1/2 tsp each

Turmeric - 1/2 tspChilli powder - 1 tsp

Salt to taste

Cauliflower - 1 no. small head or half large (cut in to small florets like bigger than keema pieces)

Garam masala powder - 1 tsp.Coriander leaves - handful (chopped)

Proceed:

1) Heat oil in a wide deep non-stick pan, add green chillies and curry leaves, cover and fry.

2) Add onions and fry until golden colour.

3) Add gg paste fry little, add chilli powder, turmeric stir .

4) Add cauliflower florets and salt to taste, mix well. Cover and cook until cauliflower are

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cooked.

5) Add garam masala powder and chopped coriander leaves and cook 5 more mins and switch off and serve.

Serve Cauliflower Vepudu with Phulka or Rice.source:kantamani

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Kakarakaya Fry

Kakarakaya Fry

*Kakarakaya /bittergourd- 400 g frozen packet cut in round circles( put in warm water wash and squeeze the water from the pieces and put in a plate) add little salt and little turmeric mix well.

Heat a flat nonstick skillet add 4 tbsp oil heat it up add bitter gourd pieces , cover and stir every now and then and fry well until cooked through but not charcoal.

For these fried pieces add 1tsp chiili powder, 1/2 tsp turmeric, salt to taste mix well and keep aside.

*Take mortar or pestle put 6 cloves of garlic and 5 tbsp of dessicated coconut and pound together until finely.

In the same non.stick skillet heat 3 tbsp of oil, add 1 tsp of mustard seeds cover and pop, add curry leaves immediately add pounded garlic mixture mix well add 1 tspn of mtr Sambhar powder or any other brand sambhar powder mix well, add bittergourd pieces which is been marinated earlier and fry well until it is cooked and tastes great. what can I say it is yumyum........

Serve it with Sambhar or Red lentil dal or Mushroom palak korma, Rice and Yoghurt on side.

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Ulli Kodlu Kodi Guddu Vepudu/ Spring Onion Egg Fry

Ulli Kodlu Kodi Guddu Vepudu

This is the most simplest curry, one can make on lazy days or perfect for those first time cookers or even for those who thinks they are genius, will post nice picture until then enjoy my lazy curry + lazy photo shoot...............

Ingredients and Proceed:

Spring onion - 6 (wash well and chop finely)Green chillies - 3 (chopped)

Heat 3 tbsp oil in a flat deep nonstick pan on low heat, once heated add poppula spoon mustard, once stop spluttering add cumin the same amount, once brown add 1 tsp gg paste, stir and immediately add green chillies, fry for few secs and 1/2 tsp turmeric, 1 tsp chilli powder once fried add spring onion and fry until it becomes limp. Then add 2 large beaten eggs, spread around, cover for little while until you see white part is forming, cut them into big pieces with spatula and turn, and cook for 2 mins more. Switch off when there is no raw egg, now add salt to taste and mix well and serve.

Serve with Plain Rice, Pickle and Yoghurt.

Translation:

Poppula spoon = The spoon which we get in spice box or use 1/4 tsp.Ulli Kodlu = Spring OnionKodi Guddu = Chicken Egg

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Vepudu = Fry or a dry dish

Vankaya Allam Koora/ Eggplant With Ginger Twist

Vankaya Allam Koora served with Pappu Thotakoora, Rice, Indian Omelette, Yoghurt and Pickle.

Ingredients:

Eggplant - 1 Large, Fat (Wash, top and tail cut off and dice in to pieces)Oil - 3 tbspSalt to tasteTurmeric - 1/4 tsp

Seasoning:

Mustard seed - 1/2 tsp, Chana Dal - 1 tsp, Urad dal - 1/2 tsp and Curryleaves - 1-2 sprig.

Smash in pestle in to smoothly:

Ginger - 1 inchGreen chillies - 5-6

Proceed:

1) Heat a flat non-stick pan add oil heat it up, keep it on medium flame.

2) Do seasoning: first add mustard seeds, close the lid when it is stopped spluttering add chana dal and urad dal wait until it becomes light golden color, add curry leaves once it is fried, immediately follow step 3.

3) Add eggplant pieces , increase the heat to medium-high mix well, cover with a lid and cook until half cooked.

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4) Remove the lid, add turmeric and salt to taste cook until eggplant are fully cooked.

5) Now add smashed ginger and green chilli paste, mix well cook for 1 min and serve.

Serve this with Rice, Dal, Rasam, Yoghurt and Ghee on side.

This is my JFI - Ginger Contribution.

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Cabbage bangaladumpa kura/ Cabbage Potato Curry

Cabbage Bangaladumpa Kura

Buy smaller young cabbage, rather buying very large cabbage. Younger cabbage needs no water and tastes good with this particular curry

Ingredients:

Cabbage - 1 small no. (shred finely, soak these in water until needed)

Potato - 2 no. (skin removed and cut into small chunks)Ginger Garlic paste - 1/2 tsp

Onion - 1/2 no. (chopped)Green chillies - 2 no. (slit lengthwise)

Turmeric - 1/2 tspChilli powder - 1 tspSalt to taste

Home-made masala powder - 1 tsp (scroll down to see)Coriander leaves - handful (chopped finely)

Oil - 3 tbsp

Proceed:

1) Heat a kadai, add oil when it is hot add green chillies and onions and fry until light brown.

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2) Add potato pieces and gg paste and fry for 5 mins on medium-low heat, keep it covered.

3) Mix well and lay on top finely shredded cabbage (squeeze the water out and add), cook these until it leaves lots of water, by covering with lid at all times.

(make sure it is not burning underneath).

4) Now, add turmeric, chilli powder and salt to taste on top of cabbage, keep it covered and cook until potato pieces are 3/4 th cooked.

5) Add masala powder and coriander leaves, mix well and cook until potato pieces are fully cooked.

Serve with Plain white Rice or Roti, Ghee, Yoghurt and Capsicum Chutney on side.

Tip:

Please do not add any water to this dish, as it leaves lots of water.

Note:

Please follow the temperature and cooking procedure carefully.

I use Anjali Cutter for this, for fine shredding. If you don't, then use only knife not food processor. Some how food processor didn't work for this.

Home-made Masala powder:

3 tsp coriander seeds, 1 tsp Poppy seeds, 6 Cardamom, 6 Whole Cloves, 1 inch Cinnamon stick - Grind these in coffee grinder into smooth powder.

Left over Twist:

Chandrakala Uthappam

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Aloo Kurma

Aloo Kurma with Kobbari Annam and Perugu Chutney.

Ingredients:

Potatoes - 8 no.m (cook until 1/2 done, remove skin and cut in to big pieces)Onions - 2 no. (chopped finely)Yoghurt - 1 big spatulaWater as neededOil - 3 tbsp + 1 tbsp each for frying potatoes

Whole masala:

Shahjeera - 1 tsp, bayleaves - 5 no.,(Cardamom, Whole clove, cinnamon stick, Bujju puvvu - 1 no. each)

Dry Powders:

Garam masala powder - 1 tspCoriander powder - 2 and 1/2 tspCumin powder - 1/2 tspKashmiri chilli powder - 1 tspCayenne pepper - 1/4th - 1/2 tspSalt to tasteTurmeric - 1/2 tsp

Grind in coffee machine (in to smooth powder):

Poppy seeds - 1 tbspFennel seeds/Sompu - 1/2 tspCardamom - 3 no.

Wet grinding (grind in to paste using water):

Fresh/ Frozen Coconut - 3 tbsp

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Green chillies - 5 no.Ginger - 1 inch

Proceed:

1) Heat a small non-stick skillet add 1 tbsp oil and fry potatoes in two batches until golden brown. For the next batch add 1 tbsp again and add remaining potatoes and do the same. Keep aside.

2) Heat a deep non-stick kadai add oil , heat it up. Add whole masala and fry until aroma comes, but do not burn. Add onions and fry until light brown.

3) Add wet paste and grinded powder, fry.

4) Add all the dry powders and fry. remove from heat immediately follow point 5.

5) Add yoghurt and stir rapidly until combine. Transfer this to heat and cook until oil floats little.

6) Add fried potatoes and mix gently.

7) Add water until the potatoes are covered fully, cover with lid. Bring it to boil and simmer, stir in between gently and cook until potatoes are fully cooked, u can add water if the gravy becomes very thick and cook for some more time.

8) Add coriander leaves cook for 2mins and serve.

Serve this with Kobbari Annam and Perugu Chutney or Raita.

Meanings for:

Aloo = PotatoKobbari Annam = Coconut RicePerugu = Yoghurt

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Chilli Chicken

Chilli Chicken

Set 1:

Chicken (boneless and skin less, cut in to 1 inch pieces) - 600 gGinger and Garlic paste - 1 tbsp eachKashmiri chilli powder - 1 tsp*Salt to tasteBlack Pepper (freshly ground) - 1 tspnRed Orange Food color - as required.

Mix everything in a bowl.

Corn Flour - 1 tbspEgg White - 2 eggs (keep the yellow for using on top of the Pesarettu or for Tortillas)

Mix these in to the Chicken by the order given above. Combine well and cook in Flat non-stick pan, by adding 3 tbsp oil and cook until chicken is cooked well. Keep aside.

Set 2  (for preparing Sauce):

Vinegar - 1 tbsp*Soya sauce - 2 tspnWater - 3 tbspCorn flour - 2 tspSugar - 1 tsp* Salt (little bit).

Mix all these in a bowl and keep aside.

Set 3:

Red onion - 1 no. (chopped in to chunks)Green Chillies - 16 no. (slit length wise)Curry leaves - 3 sprigs

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* Ajinomotto - 1/2 tsp

Oil - 3 tbsp.

Proceed:

1) Take a flat non-stick pan, add oil heat it up. add onions - saute and remove, add green chillies-saute and remove, add curry leaves - saute a bit and keep aside all these in to a plate.

2) Add ajinomotto and Set 2 to above pan and stir, add Set 1 and saute. add point 1 (sauteed onions, green chillies, curry leaves) which you kept aside, mix gently until oil releases and cooked well. Serve.

Serve with Fried Rice or Biriyani Rice.

Tips :

Becareful while adding salt, you have already added salt in the chicken, while preparing sauce aswell and there will be salt in soya sauce too, you can add salt in the end instead of adding a lot.

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Kodi Kura/ Andhra Chicken Curry

Kodi Kura

Ingredients:

Chicken with bones - 750 g (use mixed pieces, diced in to big bite size pieces, wash remove excess water from it)Chilli powder - 3 tsp or more (I like non vege dishes to be hot)Turmeric - 1 tspGinger and Garlic paste - 3 tsp each

Marinate chicken pieces with gg paste, turmeric and chilli powder until needed.

*Oil - (when u pour oil it should cover the whole area of the surface of the cooking dish)Curry leaves - 2 sprigs

Onions - Chopped finely (qty if u put chicken pieces in a plate onions should be half the qty of chicken in a plate)

Kashmiri chilli powder - 2 tsp*Home made Masala Powder - 4 tsp

Salt to tasteCoriander leaves - handful (chopped finely)

Proceed:

1) Heat a large non.stick pan which is heavy based underneath, add oil as described heat it up,add curry leaves crisp a little add onions and fry until light brown.

2) Add marinated chicken pieces along with the marination and fry until chicken looses it's pink colour and water which releases it. Add now masala powder, kashmiri chilli powder and fry.

3) Add 1 and 1/2 cups of water bring to boil and simmer for 10 mins.cover. keep stirring time to

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time.

4) Add salt to taste, following with coriander leaves mix and cook until chicken is cooked through until way is formed when u slide the spatula and oil floats on top.

Serve with Rice or Garelu and Yoghurt on side.

Note :

1) Home made masala :-

6 tsp Coriander seeds, 2 tsp Poppyseeds, 10 Cloves, 8 Cardamom, Cinnamon stick 2 inch, 1 Star anise - grind these in to powder using coffee grinder. Remaining powder keep it closed in airtight container or use for other recipes which I have used in earlier posts.

2) If u think there is lot of oil after u finished cooking rest for 1 hr or so, oil which comes up u can take it off with the help of a spoon.

3) Can add water 1/2 cup more.

4) If you are lucky to get Natu kodi (this is what we call in Andhra) it tastes even delicious.

Left over Twist:

If you got left over chicken curry then do C hicken Pulao with it. Instead of adding chicken and cutting onions, I simply add this curry along with the spices I have mentioned in there and it is quick and quite easy too.

Meaning (Spices):

Kodi = ChickenWhite Poppy seeds = Gasagasalu (in Telugu)

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Kodi Vepudu/ Andhra Chicken Fry

Kodi Vepudu

Ingredients:

Chicken - 750 g (use chicken thigh pieces with bones, cut into bite size pieces)Red onion - 1 no. (grind into paste)Ginger and Garlic paste - 1 tsp eachChilli powder - 2 - 3 tspKashmiri chilli powder - 1 tspTurmeric - 1/2 tspSalt to taste

Mix these together, cook in a daaka/ utensil with 1/4 th cup water, until pieces are cooked.

Onion - 2 no. (sliced finely, brown ones)Green chillies - 6 no. (sliced round)Salt to tasteOil - 5 tbsp

Masala Powder:

Coriander seeds - 3 tspWhole cloves - 5 no.Cardamom - 5 no.Cinnamon stick - 5 inBlack peppers - 1 tsp

Fry these in tsp of ghee, until roasts well and powder.

Garnish:

Coriander leaves - handful (chopped finely)Mint leaves - handful (chopped finely)

Proceed:

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1) Heat a flat deep non-stick pan with oil on medium heat, when it is hot add green chillies first, fry.

2) Add sliced onion and fry until golden color. keep mixing (otherwise onions become darker).

3) Add cooked chicken along with gravy it may have. Now mix these and fry until all the water is evaporated and sticks to the chicken. Check for seasoning.

4) Add masala powder and garnishing stuff, mix well and switch off.

Serving suggestions:

Serve with Kodi Kura, Charu or Rasam, Rice and Yoghurt.

Serve with Kodi Kura, Mutton Pulav or Ghee Rice and Raita.

Tip:

You have to keep stirring while cooking, to get even frying.

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Pepper Chicken

Pepper Chicken

Ingredients:

Boneless Chicken - 1/2 kg (cut in to pieces)Ginger and Garlic paste - 1 tsp eachTurmeric - 1/2 tspCayenne pepper - 1/4 th - 1/2 tspSalt to tasteTamarind - Indian lime size (add just enough water to immerse the tamarind, microwave for 1 - 2 mins, cool down. Squeeze it in to pulp.)Whole tomatoes - 3 no. (medium size, chop them)

Cook these together for 2 whistles in pressure cooker. Once it is cool down, transfer to flat deep nonstick pan and cook it until water evaporates completely.

Green chillies- 6 no. (slit length wise)Curry leaves - 2 sprigCumin and Whole black pepper - 1/2 tsp each (powder these together in pestle)Ginger and Garlic paste - 1 tsp eachOil - 3 tbsp

Heat a flat deep non-stick pan, add oil when it is hot, add powdered ingredients, immediately add gg paste, stir. Add curry leaves and green chillies, fry for few secs. Remove green chillies once it is fried, to that add cooked chicken and fry on high until all liquid is dried up. Check for salt and add fried green chillies mix gently and serve.

Serve it with Mysore Rasam, Rice and Yoghurt on side.

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Mushroom Egg Curry

Mushroom Egg CurryGood for unexpected guests or even for bachelor cooking.

Ingredients:

Eggs - 4 (boiled, remove the shell and prick them with tooth pick randomly)

Oil - 4 tbspFennel seeds or Sompu - 1/2 tspWhole Spices - 2 cloves, 2 cardamom, 1 inch cinnamon

Onion - 1 large (chopped finely)Ginger Garlic paste - 1 tspSpice powders - 1/2 tsp turmeric, 3/4 tsp chilli powder, 1/2 tsp coriander powder, 1 tsp Kashmiri chilli powder, freshly grounded garam masala powder (2 cloves, 2 cardamom, 1 inch cinnamon - pounded in pestle)

Button mushrooms - 6 large (sliced into three each and cut in the middle once)Chopped tomato tin - 1 tin (400 g tin)

For garnishing - 2 handful of chopped coriander leaves, 3 sprigs curry leaves.

Proceed:

1) Heat oil in a non-stick kadai. once hot add aniseeds, once started splutter add whole spices, once fried add onion mix well, cover and cook on low heat, fry until lightly brown.

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2) Add gg paste mix well, cover and fry for 3 mins, add mushrooms, mix well cover and cook for 2 mins and add spice powders mix and fry for 1 min or so.

3) Add tomato tin, mix gently, cover and cook for 5 mins or until mushy.

4) Add pricked egg to it, cover and simmer for 10 mins.

5) Lastly add salt to taste, garnishing stuff mix well cover and cook until oil floats on top may be 5-10 mins. no need to add water. once opening the lid you will get nice chettinaad flavors coming out from curry. yum!!!

Enjoy this dish with Plain White Rice and Yoghurt.

Tip:

Omit mushrooms and follow the same for Tomato Egg Curry.

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