Peetalu Pulusu - Crab Curry from Andra Pradesh

I think this is my first crab recipe,usually i do not like crabs but as my husband loves them i have to cook them.Thinking about crabs the first question in my mind will be how to clean them.In my earlier post i have written about it
http://priyazanil.blogspot.com/2011/09/how-to-clean-crabs.html

Ingredients

1.Crabs - 2
2.Salt
3.Red chilli powder - 3 tsp
4.Green chilly - 5 slit
5.Tamarind - lemon size
6.Coriander leaves
7.Oil - 3 tsp
8.Turmeric powder - 1 tsp

For the masala gravy

1.Sliced onions - 4
2.Coriander seeds - 3 tsp
3.Jeera/Cumin seeds - 2 tsp
4.Ginger garlic paste - 2 tsp
5.Garam masala powder - 1 tsp

Preparation

1.Grind the ingredients for the masala gravy in to a smooth paste.

2.Heat the oil in a kadai and add the crab pieces in to it add the salt to it.

3.Then add the red chilly powder,green chilly,turmeric powder to it and mix it well with the crabs.

4.Keep the flame in simmer and cook it covered for 5 mts.Then add the masala paste to it and cook it for 10 mts.

5.Now add the tamarind pulp to it,and in high flame cook it for 5 mts,

6.Then again cover it and cook it in low flame for 30 mts till the gravy gets thickened and crabs coated with garvy.

7.Garnish it with chopped coriander leaves .............

Kodi Koora - An andra style chicken curry

Ingredients

1.Chicken - 1 kg
2.Onions - 4 no
3.Green chillies - 5 to 7
4.Refined oil - 3 tsp
5.Turmeric powder - 1/2 tsp
6.Khus Khus /Poppy seeds
7.Ginger garlic paste - 2 tsp
8.Garam masal powder - 1 tsp
9.Coriander powder- 2 tsp
10.Red chilli powder - 2 tsp
11.Coconut grated - 1/2 cup
12.Cinnamon - 1 stick
13.Colves - 4 no
14.Cardamom - 2
15.Curry leaves
16.Coriander leaves
17.Salt


Preparation

1.Dry roast the poppy seeds so that it will grind easier.

2.Then Grind it in to smooth paste along with coconut.

3.Marinate the chicken pieces with salt,red chilly powder,turmeric powder, coriander powder ginger garlic paste and the grounded coconut with poppy seeds.And keep it for 30 mts.

4.Heat the oil in a kadai and then add cinnamon,cardamom,and cloves to it .Add sliced onion chopped green chillies and curry leaves to it.Fry it till it becomes golden in color.

5.Then add the marinated chicken pieces to it and cook it in low flame for 15 mts.

6.Till this time the chicken will be cooked well,add the garam masala powder to it.Then garnish it wuth chopped coriander leaves.


Serve it hot with rice or chappathi...

Chicken curry with out oil

Ingredients

1.Chicken - 500gm
2.Tomatoes - 2 no
3.Cloves - 1
4.Cardamom - 2
5.Cinnamon - 1 pieces
6.Sha Jeera or Perumjeerakam - 1 pinch
7.Garlic - 1 tsp
8.Ginger - 1 tsp
9.Turmeric powder - 1/4 tsp
10.Coriander powder - 2 tsp
11.Red chilli powder - 1 tsp
12.Pepper powder - 1/4 tsp
13.Shallots/Kunjulli - 2 no
14.Coriander leaves
15.Salt

Preparation

1.In a mixer grind tomatoes,cloves,cardamom,cinnamon,sha jeera,ginger,garlic,turmeric powder,chilli powder,shallots,pepper powder and salt.

2.Marinate the chicken pieces with the grounded paste and keep it for 1 hour.

3.Then cook it in low flame and garnish with coriander leaves.

It makes right combination with chappathi and rice.....

Chatti Chicken Recipe from Vanitha Magazine

As the name indicates you have to cook the chicken in the chatti or earthen pot .That will bring the taste to curry.

Ingredients

1.Chicken - 1/2 kg
2.Turmeric powder - 1/2 tsp
3.Garam masala powder - 1 tsp
4.Pepper powder - 1 tsp
5.Grated coconut - 1 cup
6.Green chillies - 8
7.Ginger - 1 tsp
8.Garlic - 1 tsp
9.Cashew Nuts - 1 cup
10.Onion sliced - 1
11.Tomato Sliced - 1
12.Curry leaves
13.Coconut oil - 1/2 cup
14.Coriander leaves
15.Salt

Preparation

1.Cut the chicken in to small pieces,and wash it well.Then cook it with turmeric powder,garam masala powder,Pepper powder,Salt.

2.Grind the coconut ,green chillies,ginger,garlic and cashew nuts in to fine paste.

3.Take any kind of earthen pot or manchatti and heat the coconut oil in it.Add curry leaves to it.Then add the sliced onion to it and saute it well.When the onions become light brown in color add tomatoes to it and again saute it well.

4.To this add the grounded paste and mix it well.When it become almost done add the cooked chicken pieces to it.

5.And saute the cooked chicken pieces in the gravy till it becomes thick.

Serve it with chappathi or roti...........

Erachi puttu (Steamed rice flour cake with minced meat)

Ingredients for meat mixture

1.Minced meat - 2 cup
2.Onion minced - 2 no
3.Ginger paste - 1 tsp
4.Garlic paste - 1 tsp
5.Green chillies minced - 4 no
6.Red chilli powder -1 tsp
7.Turmeric powder - 1/4 tsp
8.Coriander powder - 1/2 tsp
9.Garam masala powder - 1/2 tsp
10.Fennel seeds/Perum jeerakam crushed - 1/4 tsp
11.Curry leaves
12.Salt


Ingredients for puttu

1. Roasted Rice flour - 2 cup
2.Salt
3.Grated coconut - 1 cup
4.Water


Preparation of the flour for puttu

1.Mix the rice flour with salt and 1/4 cup grated coconut.Sprinkle the water and mix the flour with your hands.When you mix it if any lumps were formed break it.Mix it well to make the powder wet and smooth.Then keep it aside.

Preparation of meat

1.Heat the oil in a pan and add the fennel seeds ,curry leaves ,ginger,garlic paste ,green chillies to it.Saute it well then add the minced onions and salt to it.Saute it till the onions become light brown in color.

2.Then to this add red chilli powder,coriander powder,turmeric powder,garam masala powder.Mix it well when its raw smell goes add the minced meat to it .And mix the meat well with the masala.And then cook it in low flame .

You can also add cooked meat to it .

Preparation of making erachi puttu

1.For making the puttu fist put some grated coconut in the puttu maker then take one spoonfull of meat masala and then put one hand full of rice flour mixture.Above this palce coconut then again meat masala then rice flour.

2.Steam this in puttumaker till steam comes out from it.