BEEF PEPPER FRY, DRY OR WITH GRAVY

Ingredients

900 gms of Beef cut into cubes, 1 tsp of Salt, 2 tsp of Pepper Powder, 1 tsp of turmeric powder and little vinegar. To be pressure cooked for 15 minutes.

Method:

Heat a pan and add 2 tablespoons of oil. When hot add 2 sliced onions and fry for 2 minutes. Add 12 chopped garlic, 2 inches of chopped ginger and 3 chopped green chillies. Fry two minutes and add 1/2 tsp of salt, 1/2 tsp turmeric powder, 2 tsps pepper powder. Mix and add 3 chopped tomatoes. Fry for two minutes and add boiled meat. Add 1 tsp of pepper powder and 1 tsp of garam masala powder. Add all the boiled meat gravy and continue frying till dry (if dry version) or stop when the gravy is slightly thicker (for gravy version). Sprinkle with a bunch of chopped coriander leaves.

You can add a couple of potatoes, cut into small cubes and boiled. Add when you add the boiled meat gravy (this is optional)

ANDHRA PRAWNS FRY OR ROYYALA VEPUDU

Ingredients:

1/2 Kg Prawns (used Tiger Prawns) peeled, deveined and washed. I cut them into two bits length they are too big. You can use shrimps and need not cut into pieces.

Grind: 6 Cloves Garlic, 1 inch ginger, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1/2 tsp salt and little lime juice. Make a paste and apply to the Prawns and keel aside for at least 20 minutes.

1.5 Large Chopped Onions

6 green chillies Sliced

20 curry leaves

1 sprig of coriander leaves for garnishing

Keep a deep pan and add 3 tblsps of oil and when hot add the chopped onions. When brown add the sliced green chillies and fry till they brown. Add 1/2 tsp Red chilli powder, 1/2 tsp of turmeric powder, 1/2 salt. Mix well and fry.

Add mixture of marinated prawns, mix well and fry for 3 minutes. Add the masala water and then cover and cook for another 3 minutes. Now open the lid and keep frying till dry. Add curry leaves and continue frying. Add 1/2 tsp garam masala powder and 1/2 tsp coriander powder. Add chopped coriander leaves, mix well and remove from flame

Masala Peanuts or Groundnuts in Microwave Oven

 

Ingredients

1 cup raw peanuts with skin

3 tbsp. Gram Flour or Besan

3 tbsp. Rice Flour

1 to 1.5 tsp salt

1 to 1.5 tsp Chilli Powder

½ tsp Garam Masala Powder

½ tsp Amchor Powder or Mango Powder

¼ tsp Asafoetida or Hing

2 tbsp. oil (optional)

Little Water for mixing the flour with peanuts.

Method:

Drop the groundnuts in a bowl of water and immediately remove and drain.

In a dry bowl, add and mix all the ingredients except oil and peanuts. Now add the peanuts and mix. Add water little by little and keep mixing. The peanuts should be coated with the batter. This should be dry not watery.

Place the peanuts in a microwavable tray or dish or plate. The peanuts should be separated from one another. You can make in batches. I am doing this here in two batches –one without oil and one with oil. Microwave on high setting for 3 minutes. Remove mix and again microwave for another minute. Remove and allow to cool.

If you want to add oil, do this after the peanuts are coated with flour mixture and then mix well. Then place them on the microwavable plate and microwave.

Enjoy. Snack for all occasions. Remember Spice to taste.

Special Pav Bhaji (for 4 persons)

Ingredients:

4 tbls Rajma (Kidney Beans)

4 Tbls Masoor Dhal (Red Lentil)

4 tbls Green Peas (dried)

The above items to be soaked in water for at least 7 hours or overnight. Frozen green peas can be used – in this case need  not be soaked in water.

2 Big Potatoes

Boil the pulses and potatoes adding 1 tsp salt in pressure cooker or vessel till they are soft.

1 spoon butter

2 big onions chopped

3 big tomatoes chopped

12 flakes garlic chopped

Masala:

¾ tsp Turmeric powder

1 Tsp Chilli Powder

2 tblsp Pav Bhaji Masala (available in Indian Supermarket)

Coriander leaves for garnishing

1 lemon cut into half and quarters

1 small onion chopped

Method:

Heat the butter in a deep pan. Add the garlic and onions. When onions turn slightly brown add the tomatoes, salt and masala powders. Mix and cook for 4 minutes. Then add the boiled pulses and potatoes with the water. Mix and mash the ingredients so that the mixture is well blended with the masala. Cook for another 4 minutes. Garnish with coriander leaves and remove.

Pav:

Bread Rolls cut into halves.

Heat a spoon of butter. When hot dip one side of the bread in the butter and then fry the other side in the remaining butter. When one side had fried slightly, turn over to other side and fry that side. Do not burn the bread. The bread should look golden brown.

Serving:

Serve required amount of bhaji onto a plate. Sprinkle some chopped onions over this mixture and then some coriander leaves and juice of lemon or lime ( from the cut lemon piece). Eat this with the fried pav (bread rolls).

Kandi (Banana Plant Stem) Fugath

 

Ingredients:

2 cups Banana Stem ( layers taken off and core cut into bits)

1 green chilli

1 chopped onion

½ tsp mustard seeds

½ tsp turmeric powder

1 sprig (10) curry leaves

¼ scraped coconut

1 tblsp vegetable powder (optional)

3 tbls oil

Method

Heat vessel and add oil. When oil is hot add mustard seeds, then onion, curry leaves and green chilli. When onion turns slightly brown add the turmeric powder, banana bits, salt and water. Mix and cook on slow fire till Kandi is cooked (15 to 20 minutes). Add vegetable powder and cook for a minute. If you want to skip vegetable powder, then add coconut mix and remove the vessel from stove.

Chicken Fingers

 

Ingredients:

250 gms Boneless Chicken Breast (cut into two inch strips or pieces)

Marinade

1/4 tsp Chilli Powder

1/4 tsp pepper powder

1 tsp Tandoori Powder

1 tblsp Ginger Garlic Paste

Juice of ½ Lemon

Salt ½ tsp

1.5 tblsp Worcestershire sauce

1 tblsp Oyster Sauce

Other Ingredients:

Rice Flour seasoned with ½ tsp Salt and ½ tsp pepper powder

1 egg

Breadcrumbs

Oil for frying

 

Method:

Clean and cut chicken into pieces. Add the chicken pieces to the marinade, mix and marinate for at least an hour in the refrigerator.

Beat one egg. Roll the chicken pieces (one by one) in the seasoned rice flour. Then dip in beaten egg, roll in breadcrumbs and deep fry till golden brown.

 

Spicy Chicken Livers Dry

 

500 gms Chicken Livers

Ingredients:

12 Dry Red Chillies

5 Seeds Garlic

1 tsp Cumin seeds

¾ tsp Turmeric Powder

Small Ball Tamarind

12  pepper corns

Two sticks cinnamon

5 cloves

All the above ingredients to be ground fine in water.

1 Onion Chopped

15 Curry Leaves

1/2 scraped Coconut

Vinegar ( 1 to 2 tbls)

Salt (1.5 tsp) to taste

Chopped coriander leaves few stalks.

Method:

Clean and Cut Chicken Livers into 2 to 3 pieces each, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder, 2 tblsp vinegar and one cup water.

Grind and remove the masala and reserve the masala water.

Fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.

Heat two tablespoons oil and add curry leaves and then fry the chopped onion. When brown add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken liver pieces and fry till they are coated with the masala. Now add the boiled water, vinegar, salt and allow to cook till the meat is nearly dry.

Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add chopped coriander leaves. Mix and remove from flame.

 

Lamb or Mutton Ghee (Clarified Butter) Roast

 

600 Mutton or Lamb

Ingredients:

Marinade:

½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)

Masala:

6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

7 Tbsps Ghee

One sprig curry leaves

 

Method:

Cut the Lamb or Mutton into medium pieces (wash and drain) and marinate with the marinade ingredients for at least 30 mins.

Heat 2 tbsps of the ghee in a pan and add the marinated Lamb or Mutton pieces and fry till the meat is slightly browned (seal the meat). Transfer to a pressure cooker and cooked the meat (6 whistles). Separate the meat pieces and gravy.

Add the 4 tbsps ghee and add 6 Tbsps of Dexter’s Meat masala Paste to the pan and fry till rawness goes and oil comes out of the mixture. Add little of the gravy and cook further till the get a brown colour. Add water if required (preferably the boiled meat water). The consistency of gravy should be slightly thick. Add the Lamb or Mutton and salt to taste. Mix well and Cook till water dries up. Add 1 tbsp ghee, mix well.

Garnish with curry leaves and remove from fire.

Gobi 65

Ingredients:

300 gms Cauliflower cut into medium Florets

Marinade

3 tsp Chilli Powder

1 tsp ginger garlic paste

Few coriander leaves – chopped fine (two stalks)

Few curry leaves – chopped fine (15)

Salt to taste (1/2 tsp)

1 tsp garam masala powder

4 tbsps Corn Flour

1 tbsp All Purpose Flour (Maida)

2 tbsp Rice Flour

2 tbsp Lime Juice

Water to mix

Seasoning

½ tsp of Chilli Powder

½ tsp of Garam Masala Powder

20 curry leaves

2 sliced green chillies

Oil for frying

 

Method:

Wash the Cauliflower Florets. Place in a vessel. Sprinkle ¼ tsp Turmeric Powder and ½ tsp salt. Pour hot water over the cauliflower to cover them. Keep for 5 Minutes. Drain and keep aside.

Prepare the marinade. The batter should be thick. Add the cauliflower florets. Mix and marinate for 10 mins.

Heat oil in a deep pan and fry the cauliflower florets. Fry in batches.  Remove and keep aside. In another pan add two table spoons oil. When hot add the curry leaves and sliced green chillies. Fry till crisp . Now add 1/2 tsp chilli powder and ½ tsp garam masala powder to the pan, fry for 30 secs. Mix and add the fried Cauliflower Florets. Toss and mix well- fry for a couple of minutes. That’s it. Gobi 65.

Chicken Pepper Fry

Ingredients:

1/2 Kg Boneless Chicken ( Thighs or Breast) cut into medium cubes

Marinade

2 tsp Pepper Powder

2 inch ginger paste

8  garlic cloves paste

1 tsp turmeric powder

Salt to taste (1 tsp)

3 tbsps Corn Flour

2 tbsp Vinegar or juice of lime

Seasoning

5 Cloves

2 piece Cinnamon Stick

5 Pepper Corns

3 Cardamon pods

1 Chopped Onion

30 curry leaves

1 Bunch Coriander Leaves

Juice of one lime

Oil for frying

Method:

Clean and cut chicken into medium pieces. Prepare the marinade and add the chicken pieces. Mix and marinate for at least 30 mins in the refrigerator.

Heat oil in a deep pan and fry the chicken pieces. Don’t fry too long or the chicken will be crusty. Remove and keep aside. In the same pan (removing the excess oil) or in another pan add three table spoons oil. When hot add half of the curry leaves. Fry till crisp and remove. Now fry the whole garam masala for 30 secs and then add the remaining curry leaves and fry till rawness goes. Add the chopped onion and 1 tsp salt. Fry till onions are brown. Add the fried chicken pieces. Toss and mix well. Add the lime juice- fry for 4 to 5 minutes till the chicken pieces are coated with fried onion. Now add the fried curry leaves and mix. Take of flame, add chopped coriander leaves and mix. Serve.