Gutti Vankaya Kura - Stuffed Brinjal Curry / Stuffed Egg Plant curry

Well, Today I am sharing my favourite and also my family's favourite dish, "Gutti Vankaya Kura"(Stuffed Brinjal Curry)South indian very very special Andhra curry made it easy:) Hope you all like it:)


Preparation time: 20min
Cooking time: 30 min
Serve for: 6 members

Andhra traditional special curry. for veg people also:) It's not a simple Indian food recipe, it's a huge priority in south indian marriages to serve with biryani, a really very tasty dish;) It's made with tender purple brinjals or small round green eggplants. But in my way, I preferred green small or big rounded brinjals because purple brinjals are not very tasty for curry it's better for only frying. Green Nellore brinjals are really very tasty for this dish:) This dish tastes good only if the brinjals are fresh, young and tender. If the brinjals are fresh don’t need to use a pressure cooker. If you want to cook in a pressure cooker give only one whistle. other wise whole curry looks like a tsunami I mean whole curry is spoiled:) The brinjals will cook well in a cooking pan.

Gutti Vankaya Kura ~ Stuffed Egg Plant/Brinjal Curry step-by-step guide to a delicious dish.

Main Ingredients:

10-12 fresh tender greenor purple brinjals(egg plants) or one K.G

250 grm sunflower oil or ground nut oil

4 onions medium size

5tomatoes medium size

2garlic cloves

2 table spoon tamarind paste or juice(if you soaked in water)

2 table spoon red chilli powder

1/3 teaspoon turmeric powder

1 tsp coriander powder

1/2 tbsp poppy seeds (khash khash)gasa gasaalu (telugu)

(optional- but tastes good)

1/4 methi seeds (menthulu,fenugreek)

1/2 cumin seeds (zeera,jila karra)

2 table spoon sesame seeds(thella nuvvulu) thil in hindi

1 teaspoon turmeric powder haldi  (pasupu)

salt to taste

masala pastes and powders:

Remove the paste from the blender and set aside.

for groundnut paste 5 table spoon full peanuts for paste ,1st lightly fry the peanuts then remove the peal,then make the paste of peanut or ground nut.

1/4 teaspoon methi ,1/2 tea spoon zeera lightly fry on medium heat the make it powder then add 2 cloves of garlic then blend it.

4onions paste

5 tomatos paste

Dried 4 table spoon full coconut paste.

white khash khash 2 table spoon full paste

til तिल  (sesame seeds )ka paste 2 tea spoon 

groundnut paste or peanut paste ( add this into stuffing paste with coconut paste)

making and stuffing brinjal:

Add the coriander powder,chilli powder,coconut paste,khash khash paste,til ka paste,peanut paste and haldi and salt. 

Mix well.Now take each brinjal and cut from the base like + plus shape don't cut the crown.

Separate the brinjals gently and fill the stuffing inside slowly without breaking the brinjals.

Stuff all the brinjals in this manner. Keep aside the remaining paste.

Ingredients for tadka (popu or tiragamata in telugu):

4 Dried red chilli pieces (Endu Mirchi)

15 curry leaves(karepaak,karivepaku)

1 tea spoon cumin seeds(zeera)(jila karra)

1 tea spoon chana dal(Split Bengal gram)(senaga bedalu in telugu)

2 tea spoon urad dal or maash ki daal (white lentil)(minapappu in telugu)

1 teaspoon Mustard seeds (Aavalu)

Gutti Vankaya Kura ~ Stuffed Egg Plant/Brinjal Curry Recipe:

Step 1

tadka or popu:Take 250 grm oil in a cooking pan or dish sunflower or groundnut oil  in a non stick pan.

Heat to warm. Quickly add and toast cumin and mustard seeds,chana dal and urad dal to a creamy light brown colour.

When seeds start to pop add curry leaves, dried red chilli pieces Just a few seconds on medium heat, simmer (slow) the the heat. 

Add onion paste and cook for one minute then add tomato paste and garlic methi cumin powder and mix well  with wooden stick cook 5 mins on medium heat.

Now slowly leave stuffed brinjals in the dish and add the remaining paste on top and add 4 tea cups of water.

and cook for 5 minutes on high heat. then quickly slow the heat cook for 20 mins on very slow heat.

Do check in between to stir the brinjals without breaking them.

The brinjals are cooked well add the amarind paste or juice and one cup of water.

Do check salt always and add if needed.

Cover and cook  for another 5 mins till the brinjals are well-cooked and soft to the touch.

it's really delicious dish, serve with rice or roti or eat it directly,its not very spicy ;)!

Apple milk shake very simple healthy recipe

My healthy home made simple very easy apple milk shake very healthy way,without any essence.

Ingredients:

Apple - 2 or 3 big shimla Apples
Chilled milk - 1 cup
Water - half cup
Sugar  -  4 tbl spoons( adjust depending on taste)
Crushed ice - as required chillness

how to make : well, first you must Peel and finely chop the apples and set it aside,
(if it is original shimla Apple,we didnot peel them for healthy juice)
just removed apple seeds only,
Peel apple and cut in small pieces.
Now blend milk, sugar and apple in a blender or a juicer or mixer,
with smooth shake.  Drain the milk shake using a juice filter.

Now pour shake in the glasses.
Put some crushed ice and serve it chilled.

♛

Pomfret Fish Curry & Fry:easy recipe

Traditonal Andhra Fish Curry:Nellore chepala kura:(easy peasy curry):♨
And Fried Fish:

 i cook well all kind of food like veg or non-veg but to be honest i don't know about sea food :)now such a confidence to cook all kind of sea food because of you mom Love you...

here is very step by step detailed info i wrote what my mom said to me.

The fish is very meaty and tasty but is best pan fried or cooked in curry ♨

This curry is truly delicious! I say so with such confidence because 

 this is my mom's recipe. 

The ingredients used to make it show a mix of both southern and northern Indian

culinary influences. 

Serve it with piping hot plain boiled rice.this is the first time I made fish curry, 

and it turned out wonderful! 

my inner voice:first time cooking the fish curry and you got good 

remarks,you go girl.

yet a scintillating dish that I am now sharing,

"Nellore cheedala chepala pulusu"(telugu) & chandva,halwa mai machi ka khatta(Andhra urdu), 

a Andhra specailly nellore signature dish is the dish for the day…

Literally translates to "Spicy Andhra Fish curry"

                           Non-stick pan with handles best for fish curry

Preparation time:10 minutes

Cooking time:15 minutes

Serves:3-5

                                             

Ingredients:

* 4 table spoons sunflower cooking oil(or ground nut oil)

* 1table spoon pure desi ghee(if your in Andhra use original durga ghee hyderabad,

  it smells me crazy)

; 8 green chilllies

* 2 garlic pods(paste)

* 2 medium size red(indian Onions paste(mix both onions&garlic)

* Add lightly fried a tea spoon of fenugreek & cumin powder(zeera & methi powder)

* Walnut or small lemon -sized ball of tamarind soaked in 1/2 cup of hot water(tamarind solid pulp)

* 4 cups hot water

* Salt to taste

* 2 large tomatoes paste

* 1 tea spoon turmeric powder

* 2 tea spoon full coriander powder(home made)

* 4 tea spoon full red chilli powder(home made powder)

* 2 tea spoon full coconut milk powder or home made coconut milk paste

* Hand full of Chopped coriander  leaves to garnish(optional, if you like it)

How to cook :Clean the fish slices, and rub it with salt.

Squeeze the soaked tamarind well to remove all the pulp.(solid araq)

now take a heavy-bottomed non-stick pan,add above all powders and pastes, then 

slowly leave fish slices,mix well, Mix delicately with your hands

(other wise ruined their original shapes of fish slices)with all pastes and powders and also oil and desi ghee.and now you turn on stove,put this pan,Heat on a medium flame,

Add 4cups of hot water and the tamarind pulp to this masala mix well.

keep the heat on high, when its start boiling,simmer the stove and cover for 10 mins.

after 10 mins definitely you saw oil floating or like waves on top of the pan and the smell of spicy fish drives me crazy㋡do not mix curry with large spoon (curry spoon) instead of carefully hold both the handle of the dish and rotate like clock wise,check for salt.Garnish with chopped coriander turn off stove and serve hot with plain boiled rice.

Very important note: when you have added fish slices in to pan,don't mix with spatula,or any large spoon instead rotate the dish or otherwise fish becomes mushy.

* whatever you cook in non-stick pans,use wooden or plastic spatulas,otherwise these non-stick pans no longer in use.㋡

before preparing for curry iam separated 2 fish slices for fry(Boss wants)

           

               Ginger and Garlic Fried Fish:very very simple recipe ever:✿◕ ‿ ◕✿

                                              Prep time: 5 min

                                              Cook time: 10min

                                              Total time 15 min

very short time to prepare because of ginger and garlic are our part of  life ,here in south india we never ever cook without these two buddies◕ ‿ ◕(so i made ginger&garlic paste at home, reserved them in large bottle on my refrigerator :) so its easy for me to cook all kind of non-veg :D any time( i don't like ready made pastes)

  Ingredients:

* wallnut size ginger and garlic paste

* Half tea spoon turmeric powder

* 2 tea spoon full red chilli powder

* 2 tea spoon full coconut milk powder or home made coconut milk paste)

* Hand full of Chopped coriander  leaves to garnish(as you wish)

* oil for fry: 2 large spoons 

* Salt to taste

Ready Start Go... Take 2 slices of fish add ginger and garlic paste and also chilli,coconut,turmeric powders,salt to taste and mix well delicately with your hands ,

then take a small non-stick frying pan add 4 large spoons sunflower oil,put this on stove,

turn on stove.(high flame )

Heat oil in wok. Slowly lower the fish into wok.

be careful oil will splashes on your face(mom told me every time)

protect yourself.Fry till the fish turns golden brown and crispy.side by side ,up and lower.

take 2 kithen Tissue Papers on flat tray  or flat small plate and slowly leave fish slices,turn off stove.

wait for 2 mins for tissue removes excess oil. then garnish with chopped coriander leaves(if you like it) then serve it with rice or oil parathas:)

Love

Carrot Halwa[sweet]

Gajar halwa is not only one of my favourite dish but also all our friends....

so here is the receipe...

mom made Delicious Halwa[sweet] like not only this sweet..also Beetroot Halwa,Potato Halwa....

after my exams im trying to cook all sweets ...

Halwa Ingredients:

carrots 6 (grated finely)

milk 3 cups

sugar 1 cup

mawa 1/2 cup (powdered milk)

khoya 3 tsp (ricotta cheese)

almonds 1/8 cup (chopped)

cardamoms 5 (skinned and crushed fine)

pistachios 2-3 (powdered)

ghee 1/4 cup (clarified butter)

raisins 1 tsp

Halwa Preparation:

1. Cook the carrots in the milk in an open pan on a low flame with constant stirring.

2. When the carrots are done, take them out and drain any excess milk.

3. Add the milk powder(mava), the ricotta cheese and the sugar to the carrots.

4. Heat the ghee in a frying pan, add the carrot mixture and keep on high flame

until the carrot paste loses the milky texture and becomes golden brown and

the sugar is tatally dissolved.

5. Add the raisins, cardamoms, powdered pistas and the almonds.

6. Heat through and serve either hot or cold with cream on the side.

Delicious Halwa[sweet] is ready....

*** best use with in 10 days only [in refrigerator]