Bitter Gourd Fry

Ingredients

Bitter gourd 8 numbers
chilli powder 1 tsp
coriander powder 2 tsp
cumeen seeds 1tsp
ginger-garlic paste 1tbsp
lemon juice 1tbsp
garam masala a pinch

Preparation

1) Make a masala paste without adding much water to the masala.

2)Scrape the bitter gourds,so that remove some skin from the top.

3)Using a sharp knife make a cut along one side,and remove the inner skin and seeds without cuting the other side.So now you have one bitter gourd with hollow inside.

4)stuff the inside with the masala. You can tie with a banana leaf twine.

5)In a pan put some oil and put the gourds and slowly fry the gourds.Turn the other isde and it's done.

Whole chicken Fry




Ingredients

Whole chicken - 1 kg
(skinned)
Onions - 8 nos
Green chillies - 5 nos
Ginger-garlic paste - 3 tsp
Tomato - 3 nos
Chilly powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Eggs - 3 nos
Curry leaves - 2 sprigs
Coriander leaves - 2 sprigs
Salt - As reqd
Oil - As reqd

Preparation

For this chicken,you can buy the whole chicken with skin.You can remove the skin without cutting the meat or use the skin.It's your option. Here I removed the skin.In a bowl take some lemon juice(or vinegar),salt,turmeric powder,chillipowder.Apply the mixture as a light coating on the inner and outer parts of the chicken.You can keep it in refrigerator for one night(not in freezer).Use this chicken for the following process.

1)Heat oil in a pan.

2)Sauté the onions until browned.

3)Add the green chillies and the ginger-garlic paste and fry well.

4)Add turmeric, garam masala and chilly powder.

5)Fry well and add the tomatoes.

6)Sauté, until the oil runs clear.

7)Mix a quarter of the masala with the egg beated.

8)Stuff the chicken with the other part of masala, tie a string around the chicken and place the chicken in a pressure cooker.

9)Cook upto 1 whistle.

10)Remove the whole chicken immediately and apply the egg masala on top.

11)preheat the oven to 400F.

12)In an oven-frying pan,put some oil and put the chicken.put some oil on top of chicken,so that it will not dried but crispy.

13). Broil the chicken till it's done.Don't forget to turn the chicken so that evenly crispy.

14)Garnish with curry leaves and coriander leaves.

:- Serve with naan, parathas or rice.

Tips: If you don't have an oven, after cooking in pressure cooker, you can fry the chicken in a kadai with some oil.But remember one thing,not fry for a long time because it's already cooked.

Bagara Baingan(Egg plant curry)






Ingredients
cinnamon 1 stick
brinjals 8 numbers
coriander powder 1tsp
cumin powder 1tsp
dry coconut poder 2tbsp
cardomom 3
ginger-garlic paste 1/2tsp
green chilli 1
peanuts 1 cup
mustard seeds 1tsp
turmeric powder 1tsp
oil 2tbsp
Onion(big) 1
sesame seeds 3tbsp
tamarind juice 50ml
jaggery a pinch
water 3 cups
Procedure

1.Fry the peanuts with little oil,dry roasting is sufficient. Add sesame seeds and then coconut powder.  When all are slightly roasted take it out of flame. Add a little water and then grind it in a food processor(don't put these hot substance directly into mixer.After it is become warm temperature put it in the mixer).Do not make it fine paste but coarsely grained paste.

2. In a pan pour some oil for deep frying. When the oil is hot put the brinjals and fry 75%.
Keep it aside

3.In a pan put some oil and fry the whole garam masala,mustard and cumin seeds. When they start to splatter and onions.Saute the onions when it is slightly brown. Add little salt to onion will enhance the browning process of onion. 

4. Add little bit hing(asafoetida)and curry leaf. When the onion is done add 1tsp turmeric powder. 

5. Add a little bit of water,add 1tsp cumin powder, 1tbsp coriander powder 1/2tsp chilli powder and roast the masala.

6. Then add the peanut masala. And cook it in medium. Stir it continuously,otherwise it will burn because of peanut.

7.  Add the tamarind juice and a little bit of(1tbsp) jaggery,salt. When the oil starts to oases out and all the froth disappears,the gravy is done.So you can add the eggplant and cook as much as  thick gravy you want.Then it's done
      It is an extremely delicious Hyderabad Vegetable curry.It is mainly used with biriyani,rice,chappathi,nan etc.