4 white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying pakoda

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How to make Fish Pakora. Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter.
. Add corn flour and mix well to form a smooth batter.
. Heat oil in a kadhai or deep-frying pan.
. Dip each fish piece into the batter and fry in batches till golden and crisp all over.
. Serve the fish pakora hot with your favorite chutney or ketchup.

fish pakora




Prawns – 500 gms, cleaned
Onions – 2, finely sliced
Garlic, – 3, finely minced
Ginger green chili paste (1″ ginger and 3 green chilies)
Red chilli pwd – 1 1/2 tsps (adjust)
Turmeric pwd – 1/4 tsp
Coriander pwd – 1 tsp
Saunf pwd – 1/2 tsp (optional)
Kasuri methi – 1/2 tsp (optional)
Coconut – 2 tbsp (grated)
Garam masala pwd (3 cloves, 1″ cinnamon stick, 1 elaichi)
Lemon juice OR curd/yogurt – 1 tbsp
Salt to taste
Curry leaves – 15-20
Cooking oil – 1 1//2 tbsps

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How to make Prawn Fry

. Marinate the prawns in ginger green chili paste, 3/4 tsp chilli pwd, turmeric pwd, lemon juice and salt for 10 mts.
. Add 1/4 cup of water to the marinated prawns and bring to a boil, reduce to medium flame cook for 6-8 mts.
. Turn off heat and drain the excess water, if any.
. Heat oil in a pan, add the finely minced garlic and saute for half a mt.
. Add sliced onions, kasuri methi and curry leaves and saute till the onions turn a light caramlized brown, approx 7-8 mts.
. Add the cooked prawns,1/4 tsp chili pwd, saunf pwd, coriander pwd and garam masala pwd and stir fry for 3 mts.
. Add the grated coconut and saute for 3 mts.
. Adjust salt and turn off heat.
. Serve hot as a starter or as a stir fry with rice.



6 boiled eggs make slits along the length of each egg and lightly fry them in 1 tbsp oil with a pinch of turmeric for approx 1-2 mts
2 onions chopped finely
3-4 green chillis slit length-wise
1 tsp red chilli powder
big pinch of turmeric pwd
3/4 tsp coriander pwd
1/4 tsp cumin pwd
1 tomato chopped (optional)
1 big lemon sized tamarind (soaked in warm water and pulp extracted) or 2-3 tbsp of tamarind paste (this can vary according to the amount of tang you want)
1/2 tsp sugar or jaggery
2 cups water
chopped coriander leaves for garnish
2 tbsp oil

For tempering:

1/4 tsp mustard seeds,
big pinch of methi seeds (fenugreek seeds),
3 flakes crushed garlic (optional)
few curry leaves

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How to make Boiled Eggs In Tamarind Gravy

. Heat oil in a vessel and mustard seeds and let them splutter.
. Now add methi seeds, curry leaves and fry for few seconds till methi turns brown.
. Add garlic and let it fry for 5 seconds. Don’t brown the garlic, lightly fry it.
. Add chopped onions and green chillies and fry till they turn light brown.
. Now add chilli pwd, turmeric pwd, coriander pwd and cumin pwd, mix well and saute for few seconds.
. Add chopped tomatoes and fry for 4-5 mts.
. Add tamarind extract and 2 cups of water and bring to a boil. Add salt and sugar and reduce heat and let it simmer for 2-3 mts.
. Add the boiled and fried eggs and let it cook in the gravy for 10-15 minutes or till you get the required gravy consistency.
. Garnish with chopped coriander leaves.
. Serve this hot steamed rice or rotis.



4 boiled eggs
1 large onion
2 green chills
1/4 tsp ginger
turmeric powder
cumin powder
coriander powder
red chilli powder
garam masala powder
curry leaves
methi powder
1/2 tsp kasuri methi (optional)
coriander leaves

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How to make Boiled Egg Fry

. Peel and quarter 4 boiled eggs.
. Pour 1/2 tbsp of oil in a vessel, add few curry leaves, 2 slit green chillis, 1/4 tsp minced ginger and 1 sliced large onion and saute for 4-5 mts. Add a pinch of turmeric pwd, pinch of methi pwd, pinch of cumin pwd, 1/2 tsp coriander pwd, 1/4 tsp red chilli pwd, pinch of garam masala pwd and salt to taste.
. Add 1/2 tsp kasuri methi and combine.
. Place the quartered boiled eggs and combine carefully.
. Cook on low flame for 3-4 mts. Combine again and cook for another minute.
. Turn off heat. Garnish with coriander leaves.
. Serve warm with rotis or rice.






Prawns – 500 gms
Sorrel Leaves/Gongura Leaves – 5 Cups loosely packed
Green Chillies – 7-8
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Asafoetida/Hing – A Pinch
Curry Leaves – Few
Onion – 2 (medium)
Ginger-Garlic Paste – 1 tsp
Coriander Seeds Powder – 2 tbsp
Cumin Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt – To Taste
Pepper Powder – 1/2 tsp or to taste [optional] Water – 1 Cup [optional]

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How to make Gongura Prawns

. Pluck leaves from branches and wash well gongura leaves, chop onion keep aside.
. In a pan add 1 tsp oil add chilli and saute, add gongura leaves and saute until well cooked around 10 minutes in low flame.
. Remove from pan allow to cool and grind to fine paste, use water only if required.
. In the same pan heat remaining oil add hing, mustard seeds, curry leaves and allow to splutter.
. Add chopped onion and saute until soft. Add ginger garlic paste and saute for 2 minutes.
. Add coriander, turmeric and cumin powders mix well.
. Now add washed prawn, stir and cook for 5-7 minutes or until prawn starts leaves water and gets almost cooked.
. Add gongura paste and mix well saute for a minute.
. Now add water if using and adjust salt, add pepper powder(if using) and simmer for 10 minutes in slow flame.
. Our prawn curry is ready enjoy it warm with steamed rice.

gongura prawns


  To Marinate:

500 gms – Prawns
1/2 tbsp – Ginger-Garlic Paste
1/2 tsp – Turmeric Powder
2 tsp – Red Chili Powder
1 tsp – Salt
1 tbsp – Lemon Juice

For Curry:

4-5 tbsp – Oil
6-7 – Curry Leaves
5 Large or 4 Cups – Onion
4 – Green Chilies
1/2 tbsp – Ginger-Garlic Paste
3 Large or 2.5 Cups – Tomatoes
1/2 tbsp – Red Chili Powder (or to taste)
2 tsp – Coriander Seeds Powder
1/2 tsp – Turmeric Powder
1/4 tsp – Nutmeg Powder
1/2 tsp – Cloves Powder
1/2 tsp – Cinnamon Powder
1 tsp – Cumin Powder
1/2 tsp – Garam Masala Powder
1/2 Cup – Granted Coconut
3 tbsp – Chopped Coriander Leaves

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How to make Prawn Coconut Curry

. Clean and wash prawn well, marinate with ingredients listed under to marinate and keep aside until required.
. Or you can also marinate it for 1-2 hours if you have time but by the time we required prawns it’s good more than 30 minutes.
. Grind coconut with 2-3 tbsp of water.
. Finely chop onion, tomato, coriander seeds and slit green chili.
. In a pan or wok heat oil add onion, curry leaves, green chili, ginger-garlic paste and saute until onion becomes soft.
. Cook in medium flame with regular stirring for around 6-7 minutes or until onion becomes golden brown.
. Add red chili, coriander seeds and turmeric powders and mix well.
. Add tomato, stir cover and cook until mashed gets almost mashed for around 7-8 minutes in medium flame with regular stirring.
. Now add cumin, cloves, cinnamon, garam masala, nutmeg powder and give a stir.
. Add marinated prawns stir and cook in medium flame until prawn gets cooked around 15-20 minutes, do stir regularly.
. Water from prawns itself is enough to have thick curry consistency, if you wish add 1/2 to 1 cup water
. Add coconut paste, salt and mix well. Simmer for 5 minutes in slow flame, garnish with coriander leaves and off flame
. Serve with steamed rice.

prawn coconut gravy


2 – 2 ½ tbsp Oil
3-4 Curry Leaves
1 ½ tsp Ginger Garlic Paste
2 large Onions Sliced
3 Green Chilies slit vertically and cut into half
2 tsp Coriander Powder
½ tsp Turmeric
1 ½ tsp Chili Powder (adjust to taste)
Salt to Taste
6 Eggs boiled and peeled
1 tsp Sesame Seed Powder (opt)
1 tsp Dry Coconut Powder (opt, I didn’t use it)
Cilantro to garnish

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How to make Onion Egg Curry

. Piecer the eggs with a fork or make slits on the egg, with out cutting it.
. In a pan heat oil, add curry leaves, ginger garlic paste and saute for few seconds.
. Add Onion and saute until onions are translucent. This should take about 2-3 minutes.
. Add green chilies, coriander powder, turmeric, chili powder and salt and stir well until all the spices are mixed well.
. Add eggs and mix well. Cover and cook for few minutes until onions are well cooked.
. Remove the cover, add sesame seed powder and/or coconut powder if using.
. Fry for few more minutes, turn off the heat and transfer to a serving dish.
. Garnish with cilantro and serve hot with rice.


onion egg curry



4 boiled eggs (pierce them with fork randomly)
1 cup chopped onions
1 green chili chopped or slit
½ to ¾ cup ripe tomatoes chopped finely
1 tsp red chili powder
Generous pinch of turmeric
Salt to taste
¼ cup Thick coconut milk (optional)
1 sprig curry leaves, pinch of mustard, ¼ tsp cumin
Oil as needed
very little garam masala or coriander powder (optional)

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How to make tomato egg curry recipe

. Heat a pan with oil, add curry leaves, cumin, mustard.
. When the spices crackle, add onions and fry till they become lightly pink.
. Add tomatoes, turmeric, salt and fry till they turn very soft
. Pierce eggs with a fork and add them to the pan along with red chili powder and garam masala.
. Fry till the mix becomes fragrant for about 2 minutes
. Add water , just enough to cover the eggs partially
. Cook covered till the tomatoes blend well. The curry must become thick.
. If it is runny evaporate the water by cooking further for a while on a high flame
. Add coconut milk, Switch off the stove. Do not cook further, thick coconut milk will curdle the gravy.
. Mix well and serve andhra tomato egg curry. Garnish with coriander leaves if you desire.

tomato egg curry


3-4 eggs boiled and peeled
3 tbsp oil
¼ tsp mustard seeds
¼ tsp cumin seeds
3-4 slit green chillies
3-4 dried red chillies
5-6 fresh curry leaves
3 medium sized onions, finely sliced
2 tsp ginger garlic paste
salt – to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander seeds powder
½ tsp cumin seeds powder
1 lemon size tamarind extracted pulp
2 tbsp mint leaves
1 tbsp coriander leaves for garnishing

For the paste:

1 tbsp peanuts
1 tbsp desiccated coconut
1 tbsp sesame seeds

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How to make Hyderabadi Egg Curry

. Firstly, take a pan, add peanuts and roast, add sesame seeds and roast for few seconds, add desiccated coconut, roast it and cool it.
. Blend all the ingredients into a powder, add little water and blend it into a paste and place the paste aside for later use.
. Take a cooking vessel, into it, add oil and heat it.
. Add mustard seeds, cumin seeds and let them splutter or pop up.
. Add slit green chillies, add dried red chillies and saute.
. Add curry leaves into the oil and allow it to crackle.
. Add sliced onions, stir and cook till slightly brown.
. Add ginger garlic paste and saute for few seconds.
. Add the blended paste of peanuts, sesame seeds and desiccated coconut, mix well.
. Add salt, red chilli powder, turmeric powder, roasted coriander seeds powder, cumin seeds powder, mix well and cook the masala by covering the lid on low flame until oil starts separating.
. Take care of the masala as the masala may burn at the base if not stirred in between.
. Add tamarind extracted pulp into it, check for salt, add boiled eggs, add mint leaves, add coriander leaves.
. Add water as per the thickness of the gravy preferred and also add pinch of sugar if the curry is tangy.
. Cook the whole mixture on low flame for about 20 minutes.
. Serve the egg curry with rice or pulao or chapathi!!!



750 gms chicken cleaned and washed well
3 tbsp oil
salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp ginger garlic paste
3-4 vertically slit green chillies
1 small cinnamon stick(dalchini)
2 cloves(loung)
2 cardamoms(elaichi)
1 bay leaf(tej patta)
1 tsp garam masala powder
½ tsp black pepper powder(kali mirch powder)
½ tsp coriander seeds powder
1 tsp lemon juice extract
2 tbsp chopped coriander leaves
2 tbsp chopped mint leaves

For The Korma Paste:

3 tbsp deep fried onion paste
1 tbsp desiccated coconut dry roasted
4-5 cashewnuts(kaju) slightly roasted
3-4 almonds(badaam) slightly roasted
1 tsp chironji(charoli seeds) slightly roasted
1 tsp khus – khus(poppy seeds) dry roasted for few seconds
1 cup beaten yogurt

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How to make Chicken Kurma

. Firstly, to make this recipe deep fry the onions, take them out, dry them and make a paste of the deep fried onions by adding few drops of water and put it aside.
. For the korma paste, take the blender, into it add roasted coconut, roasted kaju and badaam, roasted chironji seeds, roasted khus khus, blend them into a fine powder, add little water and make a paste and put it aside.
. Take a cooking vessel, add oil and heat it, add cinnamon stick, add cloves, cardamoms, bay leaf into it and saute well.
. Add chicken pieces into it and roast it until a change in color appears.
. Add ginger garlic paste, salt to taste, red chilli powder, turmeric powder, green chillies, mix well and cook for few minutes.
. Add blended paste of ( roasted coconut, kaju, badaam, chironji, khus khus) into the chicken.
. Add the deep fried onion paste into it, mix and cook the whole mixture on sim flame until oil starts appearing at the corners.
. Add beaten yogurt into it, mix and cook for few minutes.
. Add garam masala powder, black pepper powder, coriander powder, mix.
. Add little water as per the thickness preferred if the gravy is too thick.
. Cook till the chicken gets tender and do not cook on high flame as the masala may burn at the bottom.
. Add chopped coriander leaves and mint leaves and cook for few minutes.
. Switch off the flame and add lemon juice into it and mix well.
. Serve hot with roti or rice.

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