Beerakaya Gutti Kura/ Beerakaya curry

Ingredients
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Beerakaya - 2 medium size, skin removed
Onion - 1 medium size nicely chopped
Oil as required
Salt as per taste
Tamarind paste - 1 tsp

For Roasting
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Urad dal - 1 tbsp
Chana dal - 1 tbsp
Red chillies - 4 to 5

Coriander seeds - 1 tsp
Sesame seeds - 3 tbsp

Method:-
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1.Slit the vegetable into four sides perpendicularly. Check the below image.

2. Spray some oil in a pan and roast each item seperately mentioned under roasting. Cool them and grind these with tamarind, onion and salt. Dont add water.
3.Stuff the paste into these. Heat some oil in a pan. Add these to it and cook with the lid closed for 2 to 3 minutes under medium flame.
4.Remove the lid and turn the pieces so that it cooks evenly. Cook them for another 15 minutes until they are totally cooked.

Note:-
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1. This is a good as it is. If there is any stuffing left, or you want to have the curry like a gravy, take an another pan, add some oil, add curry leaves, and once they are changing color, add the stuffing. Now add some water and let it cook until the oil oozes out.

2. Now switch of the flame and place above made beerakaya into the sauce and garnish with coriander leaves.

Spinach Pakora

"Action always generates inspiration. Inspiration seldom generates action."

Todays receipe is spinach pakora. Its make a good appetizer.

Ingredients
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Spinach - 2 bunches (Nicely chopped)
Besan - 11/2 cup
Rice flour - 2 tbsp
Green chilli paste - as required
Salt as per taste
Turmeric power - 1 tsp
Cumin seeds
carom seeds - 1 tsp
water as required
Baking powder - 1 tsp
oil to deep fry

Method:- 
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1. Mix Spinach, Besan,salt, rice flour, baking powder, water, turmeric powder, carom seeds, green chilli paste and water together.
2. Heat Oil in a kadai. When its hot, make pakoras and deep fry under medium heat.
3. Once they are fried, place them on tissue paper to remove excess oil.

Note:- 
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1. I used green chilli paste instead of red chilli powder. This would enhance the taste of pakora.

Mirapakaya Bajji / Mirapakaya Bonda/Andhra mirchi bajji

"We cannot hold a torch to light another's path without brightening our own."

Ingredients:-
Chillies - 5 to 6
Besan or Gram flour - 1 cup
Rice flour - 2 tbsp
Ajwain - 1 tsp
Baking soda - 1 tsp(optional)
Turmeric powder - 1 tsp
red chilli powder - 1 tsp
Salt as required
water as required
Oil


For stuffing:-
Ground nuts - 2 tbsp
Sesame seeds - 2 tbsp
Tamarind paste - 2 tsp
salt
Method:-
1. First nicely roast ground nuts and sesame seeds without oil seperately. Grind into fine powder and add tamarind paste and salt. Keep this aside.

2. Take a bowl to make batter. Add besan, rice flour, red chilli powder, salt, ajwain,turmeric powder, baking soda. Combine well and pour water until you get consistency. It is not be too thick or too watery.

3.Meanwhile, you remove the seeds from the chillies. Boil them for 5 minutes. Now you stuff the above made stuffing.

4.Heat a kadai with oil. When it is medium hot, dip the stuffed chilli in the batter and dep fry until they are golden brown.

Note:-
1. I have not used baking soda instead i used hot oil. I poured hot oil in the flour batter and followed step 2.
2.If you dont like the chillies too hot, You can make the stuffing in the morning and in the evening you can fry them.

Mutton Kurma

Todays receipe is a mutton kurma.

"Always have a smile to solve the problem and silence to avoid the problem."

Ingredients
=======
Mutton - diced into medium cubes (1/2 kg)
Ginger-garlic paste - 11/2 tbsp
Onions - 2 (Medium size chopped)
Green Chillies - 5 to 6
Red chilli powder - as required
Pepper powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Coriander leaves - to garnish
Water - 1 cup
salt to taste
Oil as required.
Curd - 1/2 cup
Whole spices - 11/2 cinnamon stick, 5 cloves, 4 cardamoms, 1 bayleaf.

Method:-
1. Clean the mutton and marinate with curd, salt, ginger-garlic paste,red chilli powder, turmeric powder, garam masala powder, pepper powder. Keep it aside marinated for 1/2 hour.
2. Take a pressure Pan. Heat the pan. Add some oil. Add the whole spices. Once they are turning brown, add onions to it. Add ginger garlic paste and fry it for 2-3 minutes.
3.Now add the marinated mutton it and fry until the oil oozes from the mutton. Now add some water and pressure cook until 5 to 6 whistels.
4. Once it is cooled, check the mutton whether it is tender and soft, cook it for few minutes until you get desired consistency.
5. Garnish it with coriander leaves and coriander powder.

Note:-
Duration of cooking times varies. Check in between if needed you can cook for few more whistles.

Fish Fry

Todays receipe is Fish fry. Its simple and delicious.

Ingredients
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Cat fish - Medium size thin slices 6 to 7 pieces
Ginger-garlic paste - 1 tbsp
Lemons - 2 (Squeeze the juice out of it and keep that aside.)
Salt - as required
Pepper powder - 1/2 tsp
Red chilli powder - 11/2 tsp
Oil as required.
Tandoori masala - 1/2 tbsp
Food color - Red(Optional)

Method:-
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1.First of all clean the fish. Marinade the fish with salt, red chilli powder, ginger-garlic paste, turmeric powder, oil , pepper powder,food color,tandoori masala . Cover it and Refrigerate for an hour.
2. Heat a non-stick pan. Since you have added oil, just rub little amount of oil on the pan. Now place the pieces one by one and fry on low to medium flame for 15 to 20 minutes.
3. Once it is nicely roasted that is when it is turned to brown, turn to the other side and roast for 10 to 15 minutes. Flip them gently and carefully.
4. Serve hot with rice or roti.

Note:-
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1. Adding color gives a pleasant look/ restaurant look. This will great as an appetizers or like a side dish for main course.

Aloo Kurma

"Every person, all the events of your life are there because you have drawn them there. What you choose to do with them is up to you." 

Ingredients

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Potatoes (Medium)- 3 to 4

Tomatoes - 2 (Medium)

Onions - 1 medium

Green chillies - 5 to 6

Curry leaves - 5 to 6

Ginger-garlic paste - 1 tbsp

Curd sour - 1/2 cup

Turmeric powder - 1/2 tsp

Red-chilli powder as required

Coriander leaves to garnish

Salt as required

Oil

For Seasoning/Tempering

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Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Method:-

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1. Take a pan. Add some oil, when it is hot add cumin seeds, mustard seeds and curry leaves. 

2. Now add chopped onions. Once they are turning golden yellow colour add ginger-garlic paste. Fry nicely for 2 to 3 minutes.

3. Now add turmeric powder, green chillies and mix nicely. Add chopped potates. Fry nicely for 2 to 3 minutes. 

4. Now add tomatoes. and let them cook for 3 to 4 minutes. Add little amount of water and cook until they are 3/4th cooked. 

5. Now add salt and red-chilli powder as required. Add the sour curd to it. If necessary add little water, so that it wont give a thick consistency. Let the curry cook for 3 to 4 minutes on medium heat. 

6. Check the spice and salt consisteny. If required make the adjustments. Add coriander powder. When you find oil at the edges, garnish with coriander leaves and serve with rice or roti of your choice. 

Note:-

If there is no sour curd at home, Then add the regular curd to which add some lemon juice for that extra sourness.