SPICY EGG CURRY / Kodi Guddu Pulusu

Ingredients:

5 to 6 eggs (preferrably organic)
Tamarind or Chinthapandu equal to 2 lemons ( For more gravy..you need to soak more tamarind)
2 to 3 medium sized tomatoes
1 or 2 big onions (2 onions are preffered)
2 to 3 green chillis
1 tsp cumin seeds
1 stem curry leaves
1 tsp ginger pulp
1 tsp garlic pulp
1 tsp turmeric powder (pasupu)
2 tsp red chilli powder
1 to 1/2 tsp ground coriander powder
Salt a/c to taste
Oil for cooking
1/2 cup fresh cilantro or kothmeeru(optional)

METHOD OF PREPARATION

Boil eggs well, remove shell, make cuts in between the eggs with knife (as you can see in the picture above) and keep aside.

Wash once and soak tamarind or chinthapandu in warm water. Water level should be 1 or 2 inches more than tamarind level.

Cut onions into very thin slices. Make slits in the green chillies.Cut tomatoes into medium thick slices and keep all of them aside.

Now heat oil in a deep sauce pan, add green chillies, curry leaves, cumin seeds and fry for 1 minutes. Now add onions and fry on medium heat till they all turn into dark brown in color. For this curry it is necessary that onions should be fried well i.e., into dark brown color(so that curry stay fresh for 2 days and also for that dark color we want in the curry)

After that add ginger and garlic pulp and fry for 1 minute. Add turmeric powder and mix with other ingredients.

Now add tomatoes and mix with other ingredients. Add salt from above and cover the sauce pan. Allow tomatoes to become soft. Then mix salt and add chilli powder and coriander powder with tomatoes and mix well. Add little water and allow to cook for 1 to 2 minutes more.

Meanwhile, take juice outof tamarind in the same container it is soaked. Remove tamarind and add juice to the saucepan. Also add eggs with slits to this curry.

The overall curry should be thick..see and add little more water if you want.

Now cover the saucepan and allow to cook for abt 10 to 15 minutes or untill the eggs change its color from white to light brown. this is beacuse the pulusu or gravy should go into the eggs through cuts made on them. The real secret for this curry lies here. The taste of eggs changes ..ofcourse very yummy:-)

Finally add fresh cilantro , mix and sim heat with cover on saucepan for 1 minute more and turn off the heat.

Serve hot with chapathis or plain rice or biryani. It taste great with all of them. I like eggs in this gravy as much as they become dark.

SPICY CHICKEN PAKODA

Ingredients:
For Chicken Marination

2 cups boneless small chicken pieces
1 onion, chopped
2-3 green chillies
1 tsp ginger-garlic paste
1 tblsp lemon juice
Salt as per taste
Groundnut refined Oil for deep frying

Make thick paste of
1 cup gram flour (besan)
2 tsp rice flour
½ tsp oil Salt as per taste
1 green chillies, chopped finely
1 tbsp chopped coriander leaves
1 tbsp red chilli powder
¼ tsp turmeric powder
Water as required

Preparation :
Make paste of all the ingredients of marination except chicken pieces
Marinate the chicken with the paste
Keep aside for 35-40 minutes
Dip marinated chicken pieces in the paste (the pieces should be completely covered with the paste)
Deep fry till golden brown
Serve hot with hot cup of tea/wine

SPICY CHICKEN MASALA CURRY

INGREDIENTS
Marinate:
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste

Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves

Rest of the ingredients:
3-4 tbsps Groundnut refined oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.

2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.

3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.

6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

9 Garnish with fresh coriander leaves.

Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor.

SPICY EGG MASALA CURRY

INGREDIENTS:
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:
Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
Add a cup of water and cook till it dry's.
Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

SPICY CHILLI CHICKEN

Chili Chicken is a popular chicken dish enjoyed by people all over. Chili chicken is one of the most popular Chinese dishes all over the world. To prepare chili chicken all you need is patience and carefulness. Here is an easy recipe to help you prepare the delicious boneless Chinese chilli chicken.

Ingredients for cooking chili chicken:

• 500-600gms. boneless chicken (cut into1-inch cubes)
• 2 tbsp Soya sauce
• 1 egg
• 2 tbsp corn flour / corn starch
• 5-6 green chilies (finely chopped)
• 2 green onion tops (finely chopped), if available
• 1 tsp garlic paste
• Salt To Taste
• 1/2 tsp white pepper powder or to taste
• 1 tsp sugar
• A pinch of ajinomoto (optional)
• 2 cups chicken broth / water
• 1 tbsp groudnut refined oil
• Oil to fry

How to prepare chili chicken:
• Prepare a mixture by adding 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the for about 10-15 minutes in it.
• Deep fry the marinated boneless chicken pieces in heated oil till they become golden brown.
• Heat 1 tbsp. oil and add garlic paste and green chilies in a seprate wok/kadhai and sauté for few seconds.
• Now put 2 cups of chicken broth or water. Boil it and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Take ½ cup water and dissolve the remaining cornflour in it and add to the curry. Stirring constantly to avoid lumps. Cook for 2-3 minutes.
• Garnish chilli chicken with chopped green onion tops. Serve hot with steamed/boiled rice

SPICY MUGHLAI CHICKEN

Mughlai Recipes are the ones which were prepared when the Mughals ruled India. These recipes transferred from hand to hand are today known as Mughlai dishes. Mughlai Dishes and Recipes have a special way of preparing them - often lengthy than the usual ones. It takes a lot of gourmand and garnishing to prepare the delicacy. In earlier days all the ingredients were hand picked, grounded and then stemmed at low temperatures to get the best of the taste.

Though the way the manner the Mughlai dishes have changed dramatically, still the taste remains the same. A lot of pain is taken to prepare the delicacy, which takes hours to prepare the dishes. Not all the dishes take a long time to prepare - Mughlai Chicken is one such dish.


Mughlai Chicken

Ingredients :

1 Chicken
4 Bay leaf
3 medium sized onion
4 Green Chillies
4 Browm or Large Cardamom
4 tsp sugar
4- 5 Cinnamon as per taste
8 - 9 pods garlic
1/2 kg tomatoes
4 lightly beaten eggs
Salt to taste/ Tincher of china salt
Flaked Almonds for Garnishing

To be ground :
Grind the cloves, chillies and tomatoes in a grinder. Grind them till they make a fine paste

Preparation Method

In one bowl mix the eggs, sugar, ground almonds. Mix them well to make a paste. Now, heat with groundnut refined oil cooking oil in a deep frying pan. Add cardamom, cinnamon sticks to the heated oil. Add the chopped onions to it and fry till the onions turn golden brown. Add the paste of tomato and stir it. Then pour the chicken chunks to this gravy. Let it fry for five minutes. Then add the paste of eggs and ground almonds to the Gravy. Lower down the heat and let it simmer for 5- 10 minutes till the chicken hunks are soft or cooked properly to eat. Garnish with flaked almonds and serve with Roti, fried rice or Naan.