Guddu Ulli Karam (Egg Curry - Andhra style)

 

          Eggs are universally popular and everybody's favorite. It happens to be my favorite too. A variety of dishes can be prepared with eggs. It is a perfect comfort food. You can enjoy for breakfast, brunch, lunch, snack or dinner. The choice is yours. 

           So I would like to share a very easy and a quick Andhra style Egg Curry, which I tried for the first time and I simply enjoyed my meal. You can leave the eggs whole if you prefer. However, I like to halve them. Both spicy and tangy, this is an absolute delicacy. You can enjoy with steamed rice, any Indian flat bread, dosa or appam. So check out the step by step pictorial recipe to prepare this yummy flavorful dish. 

• 3 eggs, boiled
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/4 tsp. cumin seeds
• 1 sprig curry leaves
• 1 tsp. lime juice
• 1 tsp. coriander leaves, chopped

Grind - 

• 2 onions, roughly chopped
• 1 pod garlic
• 4-5 Kashmiri red chilies
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/4 tsp. peppercorns
• 1 tsp. tamarind paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• salt to taste 

          Grind all the mentioned ingredients into a coarse paste and keep aside. Slice the eggs into half if you wish. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and curry leaves. Sauté for a few seconds. 

          Add the ground paste and stir fry on a medium flame till it is well cooked. Drop in the eggs and mix well so that it is well coated.

          Cover and cook for a minute each, on both sides. When done, add lime juice and garnish with coriander leaves. Enjoy as a side dish with steamed rice, any Indian flat bread, dosa or appam. 

                         Grind all the mentioned ingredients into a coarse paste & keep aside.

  

                    Heat oil & temper with mustard seeds, cumin seeds & curry leaves. Sauté 

                    for a few seconds. 

                      Add the ground paste & stir fry on a medium flame till it is well cooked. 

                                  Drop in the eggs and mix well so that it is well coated.

                                  Cover and cook for a minute each, on both sides. 

                                When done, add lime juice & garnish with coriander leaves.

                    Enjoy as a side dish with steamed rice, any Indian flat bread, dosa or appam. 

Achari Mutton Biryani

 

           Check out my version of a yummy Mutton Biryani where I gave a twist by adding some homemade mango pickle. This gave the Biryani a slightly different flavour. I also added some dry roasted and ground achari powder and this gave a slight hint of achari taste to the dish. It turned out simply awesome. Serve this yummy one-pot delicacy with some raita, onion rings and lime wedges. So check out the step by step pictorial recipe to prepare this universally popular delicacy.

          In this recipe, I cooked the mutton and the rice separately. Then layered it and cooked on a dum style. This is a perfect one-pot meal and a nice option for a weekend lunch with your loved ones. This is also a great party recipe or any special occasions. 

Marination - 

• 500 gms. mutton with bones, curry cut
• 1 tbsp. ginger-garlic paste 
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. red chili powder
• 2 tsp. achari powder
• 1 tsp. mustard oil
• 2 tbsp. yoghurt

To dry roast & grind Achari Masala -  

• 1 tsp. nigella seeds 
• 1 tsp. mustard seeds
• 1 tsp. fennel seeds 
• 1 tsp. cumin seeds
• 1/2 tsp. fenugreek seeds 

Rice - 

• 1 cup Basmati rice, soaked for 30 minutes
• 1" cinnamon
• 2-3 green cardamoms
• 5-6 cloves
• 1-2 bay leaves
• 1 tsp. salt 
• 2 green chilies, slit
• 1/2 mace

Mutton curry - 

• 2-3 tbsp. oil
• 2 small potatoes
• 1 onion, sliced
• 1-2 tomatoes, chopped
• 1 tbsp. bottled pickle masala

Garnishing - 

• handful of coriander leaves, chopped
• 2-3 tbsp. fried onions
• 1 tbsp. ghee 
• few strands of saffron mixed in 1/4 cup milk
• 1-2 boiled eggs, 

            Dry roast the ingredients under Achari Masala and keep aside to cool. Then grind into a fine powder. 

          Marination - Marinate the mutton along with all the ingredients mentioned under MARINATION and 2 tsp. of the achari masala for 4-5 hours, preferably overnight.

          Rice - Bring sufficient quantity of water to a boil along with all the ingredients mentioned under RICE. Add the rice and simmer till it is almost done (al dente). Drain and keep aside. 

          Mutton Curry - Heat oil and fry the potatoes till light brown in colour. Drain and keep aside. In the same oil, sauté the sliced onion till light brown. Add the tomato and cook till it is well mashed. 

         Now add the marinated mutton and cook, covered on a low flame till almost dry. Add 1 cup water and the fried potatoes. 

         Pressure cook for 20 minutes on a low flame after the first whistle. Transfer the contents back to the pan and add the bottled pickle masala and simmer till the gravy thickens.

          To Assemble - Grease a thick bottomed pan and layer with half of the cooked rice. Sprinkle some fried onion and coriander leaves.

          Spread the cooked mutton (keep aside the potatoes) evenly over the rice and again sprinkle coriander leaves + fried onion.

          Top it up with the remaining rice, coriander leaves, fried onion, cooked potatoes, boiled egg, saffron milk and ghee. 

          Cover and cook on dum on a low flame for 8-10 minutes. Serve with raita, onion rings and lime wedges for a weekend comfort lunch. 

                    Dry roast the ingredients under Achari Masala & keep aside to cool. Then 

                    grind into a fine powder. 

                              Marinate mutton along with all the ingredients mentioned under 

                  MARINATION & 2 tsp. of achari masala for 4-5 hours, preferably overnight.

                     Bring sufficient quantity of water to a boil along with all the ingredients 

                     mentioned under RICE. 

                                  Add the rice.

                                  Simmer till it is almost done. 

                                  (al dente)

                                  Drain and keep aside. 

 Heat oil & fry the potatoes till light brown in colour. Drain & keep aside.

 In the same oil, sauté the sliced onion till light brown. 

                                  Add the tomato and cook till it is well mashed. 

                                  Now add the marinated mutton.

                                  Cook, covered on a low flame till almost dry. 

                                   Add 1 cup water and the fried potatoes. 

                         Pressure cook for 20-25 minutes on a low flame after the first whistle. 

                                  Transfer the contents back to the pan. 

                              Add the bottled pickle masala & simmer till the gravy thickens.

                      Grease a thick bottomed pan & layer with half of the cooked rice. Sprinkle

                      some fried onion & coriander leaves.

                      Spread the cooked mutton (keep aside the potatoes) evenly over the rice &

                      again sprinkle coriander leaves + fried onion.

Top it up with the remaining rice, coriander leaves, fried onion, cooked 

 potatoes, boiled egg, saffron milk & ghee. Cover & cook on dum on a 

                  low flame for 8-10 minutes.

 Serve with raita, onion rings and lime wedges for a weekend comfort lunch. 

Burnt Garlic Prawn Fried Rice - Fusion style

 

          Check out my version of Burnt Garlic Rice in a fusion style. I added some prawns and gave a South Indian flavour to this popular dish. It did turn out very yummy. This dish is generally served with a Manchurian side dish. However, I enjoyed with some homemade Mirchi Ka Salan, a Hyderabadi delicacy. This is an ideal one-pot meal with or without any side dish. So check out the  step by step pictorial recipe to prepare it. 

         All the garlic fans out there, if you have any leftover rice, then dish out this amazing fried rice. You can add few veggies of your choice. It is a nice alternative to jeera rice or the normal veg. fried rice / plain biryani. Chicken, egg, sausages, paneer or mushroom can be substituted too, if you wish.

• 2 cups cooked rice 
• 250 gms. prawns, deveined & cleaned
• 3 tbsp. oil
• 1 whole garlic pod, finely chopped
• 1/2 cup spring onion (white part), chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes 
• 1/4 tsp. pepper powder
• 1 tsp. sambar powder 
• salt to taste 
• 3-4 tbsp. spring onion (green part), chopped

Tempering - 

• 1-2 whole dry red chilies
• 1-2 green chilies
• 1/2 tsp. mustard seeds 
• 1/4 tsp. cumin seeds
• 1 sprig curry leaves
• 1 tsp. urad dal

          Heat 2 tbsp. oil in a pan and sauté the prawns till it is well cooked. Drain and keep aside.

          Heat remaining oil and fry the chopped garlic till golden brown. Drain and keep aside.

          Temper the same oil with all the mentioned ingredients. Sauté for 1-2 minutes. Add 3/4 of the fried garlic and the white part of the spring onion. Sauté for 2 minutes more.

          Now add turmeric powder and red chili flakes, followed by the cooked rice, salt to taste, fried prawns and pepper powder. Give it a toss and stir fry for 2-3 minutes.

          When done, add sambar powder and chopped spring onion (green part) and mix well. Garnish with the remaining fried garlic and enjoy with any side dish.

                          Heat 2 tbsp. oil & sauté the prawns till it is well cooked. Keep aside.

                    Heat remaining oil & fry the chopped garlic till golden brown. Keep aside.

                     Temper the same oil with all the mentioned ingredients. Sauté for 1-2 min. 

                    Add 3/4 of the fried garlic & the white part of the spring onion. Sauté for 

                    2 min more.

                                  Add turmeric powder & red chili flakes,

                   followed by the cooked rice, salt to taste, fried prawns and pepper powder. 

                   Give it a toss and stir fry for 2-3 minutes.

                                  Add sambar powder 

                                  and chopped spring onion (green part) and mix well. 

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                        Garnish with the remaining fried garlic & enjoy with any side dish.