Royallu Mudda Kura - Prawn Curry
June 4th, 2007My friend sent me some fresh water prawns the other day and also shared a lovely recipe of prawn curry. It was pretty quick to prepare and it turned out amazingly good with well balanced flavors - redolent with the sweetness of coconut and subtly spiced. Curry leaves, khus-khus and coconut form the essence of this pasty textured prawn curry (almost like a stir fry dish).
Definitely a keeper and one I would serve for a dinner party. Goes great with hot white rice of rotis.
Royallu Mudda Kura Recipe
Marination: 30 mts Preparation: 30 mts
Serves 4-5 persons
Cuisine: Andhra
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1/2 kg shelled, remove head, tail and de-vein, washed fresh prawns
2 big onions, finely sliced
1 tsp red chilli pwd (adjust)
big pinch turmeric pwd
salt to taste
15-20 fresh curry leaves
1/2 tbsp oil
Make a paste:
4-5 garlic flakes
1 tbsp coriander seeds
2-3 cloves (lavanga)
1″ cinnamon (dalchini)
1/2 tbsp khus-khus (poppy seeds) -soak in warm water for 10 mts
2″ fresh coconut piece
1 Marinate the prawns in salt, turmeric pwd and chilli pwd for half an hour.
2 Make a paste of the all the ingredients mentioned in ‘make a paste’, adding 1-2 tbsps of water.
3 Boil the marinated prawns till they are almost done, approx 4-5 mts (for small to medium sized prawns and for larger prawns, boil for 7-8 mts)
4 Heat oil in a cooking vessel, add the onions and curry leaves and saute till the onions turn transparent.
5 Add the paste and combine well and cook on medium heat for 4-5 mts, stirring constantly as you will find that the mixture sticks to the vessel.
6 Add the boiled prawns with any left over water, if any. Cook on low heat till the prawns cook in the curried paste, approx 8-10 mts. There should be no water content and stir fry till the curry coats the prawns and appears like a stir fry dish.
7 Serve with hot steamed rice or rotis.
Kodi Guddu Munagakaaya Kura ~ Egg - Drumstick Curry
May 30th, 2007Today’s curry is possibly one of my favorite combination of eggs and drumsticks, only after Egg pulusu though.:) I have an overabundance of drumsticks, fresh from the backyard garden and have been using them pretty often in my cooking lately.
There are numerous ways to cook eggs and while preparing a gravy or curry, vegetables like drumsticks or ridgegourd are added for variation and flavor. This mildly spiced curry is a simple straightforward recipe with hardly any spices going into it. Boiled eggs and drumsticks are cooked in sauteed onions, garlic and tomatoes and spiced with red chilli pwd and a good amount of fresh curry leaves are added for an enhanced aromatic flavor. Makes a satisfying curry with white rice or hot rotis.
Kodi Guddu Mungakaya Kura Recipe
Preparation: 30 mts
Serves 5-6 persons
Cuisine: Andhra
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6 boiled eggs, make small slits lengthwise along the egg
1 drumstick, cut into 2 inch pieces
2 onions, finely chopped
1 large tomato, finely chopped
1 tsp red chilli pwd (adjust)
1/2 tsp coriander pwd
salt to taste
coriander leaves for garnish
1/2 tbsp oil
For poppu/tempering/tadka:
1/2 mustard seeds
1 dry red chilli, de-seed and tear (optional)
3-4 crushed garlic flakes
14-15 fresh curry leaves
1 Drizzle oil in a cooking vessel, once hot and roast the boiled eggs on medium heat, tossing them for 1-2 mts. Sprinkle a pinch of turmeric pwd and toss again. Remove and keep aside.
2 In the same vessel, add the drumstick pieces and toss them for a minute. Remove and keep aside.
3 Add the remaining oil and once hot, add mustard seeds and let them pop. Add the red chilli, garlic flakes and curry leaves and toss for a few seconds till the flavors come out but don’t burn them.
4 Add the onions and saute till they turn transparent. Add the chilli pwd, coriander pwd and salt, combine.
5 Now add the chopped tomatoes and drumstick pieces and cook for 2-3 mts, combining them often, on medium heat.
6 Add the boiled and roasted eggs and combine. Cook on low heat covered for two minutes.
7 Add two cups of water, increase heat and bring to a boil. Reduce heat to medium and cook covered till it forms a thickish gravy, approx 10-12 mts.
8 Garnish with fresh coriander leaves and serve with hot steamed rice.
Summer Salads ~ Spicy Mango Salad
May 28th, 2007With an abundant supply of mangoes at home, I find myself making a lot of salads with ripe mangoes. It was fruit chaat the other day and today I made a simple mango salad - ripe mango chunks, finely chopped onions and fresh coriander, tossed together in a dressing of lime-red chilli flakes-olive oil.
I served it chilled so that the flavors mingle well. An explosion of intense fresh flavors, both sweet and hot.
Ripe Mango Salad Recipe
Preparation: 5 mts, chilling time: 20 mts
Serves 3-4 persons
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1 1/2 cups ripe mango cubes
1 tbsp olive oil
1 small onion, chopped
1 tsp lemon juice
red chilli flakes for seasoning or pepper
pinch of salt
1 tbsp finely chopped fresh coriander leaves
1 Combine all the above ingredients and serve chilled.
courtesy by...
SAGAR RESTUARANT
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Sagar Restaurant offers an extensive choice We provide 100% halal meat.of traditional Bangladeshi, Pakistani and Indian cuisine together with new mouthwatering recipes, but if you have a preferred dish that isn't on the menu, please don't hesitate to ask the management who will be more than happy to have our chef specially prepare it for you. |
Jamaica, New York 11432
PHONE: 718-298-5696
718-657-2855
718-213-4338(for catering only)
Web Site: www.sagarfood.com
