Boiled egg gravy | Egg Pulusu | kodiguddu pulusu | Boiled eggs in tamarind juice gravy |Easy egg gravy/curry recipes for rice n rotis | Step by step pictures

Though I have recipes in draft,nit feeling interest to write these days...Also,have some pictures in folders and every time post poning to that work.When new recipes taking place in blog,losing attention to work on ld posts..Hmm...When I asked about posting 2-3 recipes in a day few of my friends told that it may not work outs and can loose viewers.But,still I don`t know,whether it is a good idea to share more than 1 recipe in a day or not..Over all,iam getting totally confusion with these so many pictures..I would like to invite you all bloggers,which is very useful for me and otehr bloggers too..This kind of discussions and conversations may help us to grow more and makes the realtion much stronger I feel..Along with bloggers,I request all viewers and followers to write know your opnions too..:)

Coming to the recipe,,It is amma signature recipe which she cooks often,specially in busy days or when sudden guests came...It is a very simple spicy gravy which tastes good with white rice and even with rotis too..It was one of the bets dish of mom and I love her version..After a very long time I cooked this curry and thought to share in blog.Try it once and definitely you`ll love it.. ..Don`t forget to share your opions too..:)

CATEGORY- CURRIES/SOUTH INDIAN STYLE EGG CURRY RECIPES
PREPARATION TIME- 10 MINUTES
COOKING TIME- 15 MINUTES

WHAT YOU NEED

Boiled eggs-4-6
onion-1 very big
tomatoes-2-3 medium size
tamarind -lemon ball size or 1/2 cup juice
salt
red chili powder
cumin+coriander powders- 1+1 tsp
garam masala-1 tsp
turmeric powder-1/2 tsp
ginger garic paste- 2 tsp
cilanto leaves fresh chopped-  fist ful
Oil-2 tbsp
cumin-1 tsp
cloves-2
mustard seeds-1 tsp
cinnamon stick-1 inch
fennel seeds-1 tsp

HOW TO COOK

Keep ready the boiled eggs..Chop onion and tomato..prepare tamarind juice..

USEFUL TIP: BEFORE GOING TO BOIL EGGS ADD LEMON WEDGE AND SOME KOSHER SALT IN PRESSURE COOKER..LEMON WEDGE HELPS TO RETAIN THE WHITE COLOR IN THE BOTTOM OF COOKER AND SALT HELPS TO REMOVE THE SHELL OF EGG EASILY.

Now heat thick bottomed pan and add oil..Saute all ingredients which r given under oil and fry well.Then add onions and GGP and fry until change in brown color.Then add tomatoes and mix well.

Now add spice powders and mix nicely..Let it cook for 2-3 minutes and add tamarind jucie+ enough water for a gravy consistency..It depended on your taste..

According to the grvay quantity adjust spices and boil it for 5-8 minutes in medium flame..Then finally add eggs and corinader leaves..Mix well and cook for 3-4 minutes.Turn off and serve hot with rice or rotis.

AMMA RECIPES :)

Green mango mutton curry | mamidikaya mutton koora | Mutton with raw mango curry | mamidi mamsam kura | Step by step pictures

Here is the simple yet delicious recipe of mutton with raw mango combination. It is our south Indian means our Telugu people`s famous dish which we cook often. Green Mango with meat combination may sound innovative but once when you try and taste it you`ll love this dish. I haven`t added enough water so the dish came out a little bit dry but cooked perfectly.

Bell pepper Chicken curry/Spicy pressure cooker capsicum chicken curry for rotis/Easy indian chicken recipes for sunday lunch/step by step pictures

This is my very own recipe,which I cook in hurry times.bell pepper is the main ingredient in this chicken curry.. Spices and other ingredients are same asusual..You can add coconut milk or curd or cream from rich taste..Add mik while cooking but,cream should be add in final stage.This is a simple spciy chicken curry which also well goes in get togethers or when sudden guests visits your home.This curry well goes with rice,jeera pualv and rotis too..Always add fresh strong garam masala and some cilantro leaves for flavor..

CATEGORY-CHICKEN/NON-VEG/MAIN COURSE
PREPARATION TIME- 20 MINUTES
COOKING TIME-30  MINUTES

WHAT YOU NEED

Chicken with bone-1 kg (I used small size thigh pieces)
onions-1 big
tomato-1 big
capsicum/green bell pepper-1 big
curd-1/4 cup (optional)
oil-2 tbsp
1.cloves-2
2.fennel seeds-1 tsp
3.cumin-1 tsp
4.cardamom pods-1
5.cloves-2
6.staranise-small
7.red chili powder-to taste
8.turmeric powder-1/2 tsp
9.garam masala-1 tsp
10.ginger garlic paste/GGP-1 tbsp
11.kasoori methi-1 tsp
12.salt
13.coriander powder-1 tsp
14.cumin powder-1 tsp

mint leaves-1 cup loosely packed
cilantro leaves-1 cup

HOW TO COOK

Heat a pressure cooker with  oil and add fry ingredients from 1-6..Wash chicken and keep aside.

Then add sliced onion and saute until brown..then add capsicum.. After 3 minutes add chicken..Combine every thing well..add tomato dices and next spices from 1 to 7..Saute well

Then add capsicum and mix well.Cook for 2 more minutes again..now add tomatoes diced and let it cook fro 2 more minutes..Add chicken this time and spice powders..from 7-14..

Chili powder,salt,garam masala,GGP,kasoori methi,cumin+coriander powders and finally curd ..Combine every thing well and cook for 5 minutes in low flame.Here you can add curd..

Now add few mint+cilantro leaves and 1/3 cup water.. pressure cook for 12-15  minutes or until done. If you want use milk or coconut milk pressure cook for 10 minutes then turn off.later add milk and cook for 5 minutes or til chicken done.

Finally throw some more fresh cilantro leaves and fresh biryani masala powder..Serve hot with rice n rotis.

Mughlai chicken korma/Cashew creamy chicken gravy/easy chicken korma/Mughlai recipes/step by step pictures

I think iam addicted to blogging and cooking allot nowadays..Trying and trying so many new dishes every day and clicking pictures lot too..But after checking out images in folders on desktop I came to know that how many pics I have to edit..God..It`s a not easy matter to edit all pics and creating collages for each recipe..I thought to give some break to clicking and from last three days canon is in rest position..Cooking is easy when compares with clicking and clicking is when compares with writing posts..Again finally sharing in groups is an one more tough task to do..There are so many crafts are there behind blogging and each one is worth to do..It may take time,but blogigng teaching/(ed) me so many valuable lessons every time..

Coming to this,As I told in my kolkata style chicken biryani post Iam sharing an awesome tasting mughalai chicken kuma recipe to day with you all..This chicken korma is a combination of boneless chicken,onion,cashews,almonds and tomato..In the final stage of recipe we mix yogurt and cream which enhances the taste of dish..Also,using ghee is the main reason behind the wonderful taste of mughlai dishes.But Iam replacing it with butter,If yo have no problem can go with ghee in this kind of authentic dishes of rich taste..Try this delicious korma recipe with help of step wise pictures and enjoy..

CATEGORY-NON-VEG/GRAVIES?MAIN COURSE
PREPARATION TIME- 30 MINUTES
COOKING TIME- 30 MINUTES

WHAT YOU NEED

TO MARINATE CHICKEN YOU NEED

bone less chicken- 500 grams 

chili powder-1 tsp

salt-1/2 tsp

GGP/ginger garlic paste- 1 tsp

turmeric powder-1/2 tsp

lemon juice-1 tbsp

TO COOK GRAVY

onions-2 med size OR 1 big

tomatoes-1 big

chili powder-1 tsp

salt-to taste
cumin-1 tsp

GGP/ginger garlic paste- 1 tsp

turmeric powder-1/2 tsp
cashews+almonds-6+5
coriander+cumin powders-1tsp+1 tsp
garam masala or biryani masala-1 tsp
thick yogurt-1/4 cup
fresh cream-1/4 cup

warm water-1/8 cup(optional)
orange food color-2 pinches(optional)

cilantro leaves fresh-hand ful

oil-1 tbsp+2 tbsp

1.cinnamon stick-1 inch

2.fennel seeds-1 tsp

3.cloves-3

4.cardamom pod-1
5.black cumin-1 tsp

TO ROAST CHICKEN

Butter-2 tbsp

HOW TO COOK

wash and marinate chicken with half turmeric,salt,1 tsp GGP..Over night marination is good for best recipe or at least keep this aside for 1 hour......*I went with over marination step..

chop  onion and  tomatoes into pieces..heat a pressure cooker or any other vessel with 2 tbsp oil and add in whole spices(from 1-5) and saute..Then add chopped onions and fry well..add tomatoes and mix again....

Now throw cashews and almonds and mix well.cook till mushy..Turn off flame and blend into fine puree.

heat again other vessel with butter and roast chicken until soft and tender..This step is optional.You can add marinated chicken directly into gravy,But pre-roasting saves cooking time and chicken can easily mix with gravy..

Turn on heat again other vessel and add 1tbsp oil and saute cumin..Add in blended puree and mix carefully.To this add chicken and fold it well..Cook it for 5 minutes in medium flame by closing with lid.

Now pour cream and yogurt in gravy and combine every thing finely..You can add color mixed warm water this time,but I skipped this step. But,mughlai dishes use food color often in dishes..

Cook it for few more minutes in low flame or until chicken turns soft and then turn off..I already roasted chicken before,so,it took less time to cook gravy.If you add raw chicken into gravy you many need more time to cook til chicken soft.

Finally add cilantro leaves and turn off.Serve hot with naan/roti/pulka..Along with a lemon wedge and onion slices..

EASY TO DO WITH STEP WISE PICTURES:

Take spices in bowl and marinate washed chicken for at least 1 hour

Heat butter in pan and roast chicken until tender and soft

Then in pan take oil and add whole spices and saute.Then add onions and tomatoes.cook til mushy..Now throw in cashes and almonds and mix well then let it cool and blend into fine puree

heat a pan with oil and pour in puree of onion tomato mix

Add in spice powders and mix well.Now add chicken and again fold it well.Cook it for 5 minutes in medium flame and mix
Add some yogurt and cream.cook it for few more minutes and finally add cilantro leaves.(last pic is which I blended onion tomato mix)

HAPPY COOKING..HAPPY BLOGGING :)