Chicken Biryani

Prawns Gravy Fry

Aloo Jeera Rice

Coconut Rice (Kobbari Annam)

 

Ingredients:

Rice - 500 gms

Ghee 3-4 spns

Oil - 2 spns

Salt according to taste
Turmeric - pinch
Ginger Garlic Paste - 2 spns

Elachi - 10

Cloves - 6-8

Cinnamon - 1 inch

Jeera Powder - 2 spns

Dhaniya - 2 spns

Preparation:

1. Clean and soak rice in water for 15 minutes.
2. Heat ghee and oil in a cooking vessel on medium heat, add Cinnamon stick, cloves, elachi  and fry for few seconds. 
3. Add Jeera powder, Dhaniya powder, ginger garlic paste and fry till rawness is gone.
4. Add a pinch of turmeric and salt according to taste.
5. Drain rice, add rice to the cooking vessel and fry 1-2 minutes.
6. Add coconut milk and water (rice and coconut milk+water is 1:2 ratio). Bring to a boil.
7. Simmer heat after boil, place lid and cook till rice is done.

How to extract coconut milk:

1. Grind coconut with 2 glasses of water to a fine paste. Strain milk using strainer..
2. After extracting milk, grind the coconut milk for the second time also.
3. Keep the coconut milk aside.

Andhra Chepala Pulusu (Andhra style Fish Curry)

Ingredients:

Fish Bochu(Katla)/Rohu       1 kg (cut into pieces)

Oil                                     10 tsp
Onions                               3 large (finely chopped)
Green chillies                      10-15 (long slit)
Red chilli powder                 4 tsp
Turmeric                             a pinch
Salt                                    according to taste
Tamarind pulp                     1 cup
Curry Leaves                       3 sprigs
Coriander leaves                  1 bunch (chopped)
Fish Masala                         10-12 garlic pods, 6 elachi, 2 tsp coriander seeds,
                                          2 tsp cumin seeds (grind all the masala)

Preparation:

1. Clean the fish and marinate the fish with red chilli powder, turmeric and salt. Keep it marinated for 30 min.
2. Heat oil in a thick bottomed vessel. Add the finely chopped onions, curry leaves and green chillies. Let it cook till the onions are translucent.
3. Add tamarind pulp and marinated fish. Close the lid and cook for 10 mins on medium flame.
4. Add the fish masala. Cook for 10 mins on low flame and add coriander leaves.
5. Turn off the flame and add garnish with coriander.
6. Serve after 30 mins - 1 hr for better taste :)

Roe - Fish Eggs (Jana)

Ingredients:

Fish Eggs                  250 gms
Red chilli powder       2 tsp
Turmeric                   a pinch         
Salt                          according to taste
Ginger-Garlic paste    1tsps     
Garam masala           a pinch (optional)

Coriander leaves        1 bunch (finely chopped)

Lime Juice                 1 tsp

Preparation:

1. Clean the fish eggs and marinate with red chilli powder, turmeric and  salt . Keep it marinated for 30 min.
2. Heat oil in a non stick tawa. Add ginger-garlic paste and then the marinated fish eggs.
3. Let it cook for 10 -15 mins on low flame. Do not place the lid while cooking.
4. Sprinkle a pinch of garam masala.
5. Turn off the flame and add garnish with lemon juice and coriander.

Fish Fry (Vanjaram/Seer (king) Fish)

Ingredients:

Vanjaram Fish           1 kg (cut into pieces)

Red chilli powder       2 tsp
Turmeric                   a pinch
Salt                          according to taste
Lemon Juice              2 tsp
Curry Leaves             Few
Coriander leaves        for garnishing

Preparation:

1. Clean the fish and marinate the fish with red chilli powder, turmeric, salt and Lemon juice. Keep it marinated for 30 min.
2. Heat oil in a non stick tawa. Add the marinated fish.
3. Sprinkle curry leaves on the fish.
4. Fry the fish on both sides. Add oil while frying.
5. Turn off the flame and add garnish with coriander.