Beans Potato Curry | Beans Bangaladumpa Koora | Beans Aloo ki Sabzi

For the lunch box that I made along with Kathirikai Paruppu Kulambu, I made this simply Curry or Koora as we also call in Telugu. Now Koora is a name given to vegetable dry sautes as well as gravies. The usage is most confusing, however we manage somehow. Coming to this simple beans and potato subzi, I eat this at my sil's place. She had made it along with Pappu and I was surprised that hubby dear liked it and said he would eat such dishes if I were to make it like that. 

There was nothing so different about it, except of course the green chili spice that he so likes. So back home I decided I should make it and see if he still likes it. My SIL had made it quite spicy and it was bright red in colour, which meant she had added red chili powder as well. Mine didn't end up like that, maybe because I pressure cooked the vegetables and then added. Coming to the simple one, here is how you can make this simple dish that makes a good side dish for both rice and rotis as well.

Pressure cooking makes this dish get done very quickly, else you will have to slog over the stove for a while for the vegetables to get done.

Step by Step Pictures

Beans Potato Curry 

Ingredients Needed:

Beans - 1/4 kg
Potato - 2 small
Coconut - 2 tbsp
Green Chilies - 2 medium
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste

For the Tempering

Mustard Seeds, Urad dal  - 1 tsp
Curry leaves - handful
Crushed Garlic - 4 cloves
Oil - 1 tsp

How to make the Beans Potato Curry

Make a coarse paste of coconut and green chilies without adding water.

Wash and trim the beans. Peel the potatos and cube. Pressure cook till done.

In a non stick pan, heat oil, temper with curry leaves, mustard seeds, and crushed garlic.

Next add the ground coconut mix, saute well till done.

Then add the cooked vegetables and cook on high for the water to evaporate. Add the spices and combine everything well.

Continue cooking in sim till the spices and vegetables blend well.

Serve with Rice or rotis

Enjoy the week ahead!

Chicken Gravy Andhra Style ~ Yet another one!

I know I have so many variations of chicken gravy, that I almost gave up trying to check if I had already made that particular way. The fact being each one varies in some form and when that method is liked by all, I immediately think I must share with all and also it will surely help me again when I would want to make something different. 

So you are subjected to yet another method the chicken gravy is prepared at home. Athamma makes this way and I can never actually get her to tell me the recipe in the way she makes. Like she always forgets to tell me and then she remembers. It's all sort of very cute because I am sure she would have forgotten something. This time I even made sure I was around the time she made. And captured pictures as well. She is somebody who never really cares about following a recipe and adds in something based on what's available. Anyway we have been always happy that her dishes turn out great.

Ingredients needed:

Chicken - 500 gms
Onions - 200 gms
Tomato - 100 gms
Ginger - Garlic paste - 1 tsp
Coriander Leaves chopped - half cup
Curds - 2 tbsp
Bay Leaf - 1
Coconut and Poppy Seeds paste - 2 tbsp
Salt to taste
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Oil - 1 tbsp
Garam Masala - 1/2 tsp
Water - 1 cup
Coconut Milk - 1/2 cup


Method to prepare:

Chop chicken to desired size.

Chop Onions, Tomatoes, coriander finely,

Heat oil in a pressure cooker, add bay leaf. Then add onion and sauté well. Fry till its light brown in colour, then add ginger garlic paste. Fry till the raw smell is gone.

Then add chicken piece along with salt and turmeric pw. Fry on high flame for 5 mins. Ensure it doesn't get burnt. Simmer and add the curds, saute well.

Then add chilli powder, coriander powder, fry well so that the chicken pieces gets a coating. Then add tomatoes pieces, simmer it for 5 mins. Add half of the coriander leaves. Keep rest for garnishing.

Add water and coconut paste and milk. cover it with lid and bring to 1 whistle.

Once the pressure is out, remove the lid and put on high flame. Sprinkle garam masala and then garnish with coriander leaves before removing from flame.

I made this along with the Hyderabadi Chicken Biryani

Other Chicken Recipes

Pachi Mirapakaya Karam Dosa | Dosa with Curried Green Chili Spread ~ 101 Dosa Varieties!

Making Dosas with different Karam (Curried Masalas) is what Athamma makes most days for breakfast. She makes with ripe chilies, green chilies and so many other varieties as well. This version was something that's made with green chilies mixed with other spices like cumin, garlic etc. This surely spikes your morning like nothing else can.

We make this karam and store it for a week and use it on different dishes like Dosas, Idlis and sometimes on Bread as well.

As I am writing this, I am checking on the next set of dishes that I should be making for this Navarathri Pooja. I am almost done what I should be making. Hoping to have you all join me to make this a great festival season.

Pachi Mirapakaya Karam Dosa

Ingredients Needed

For the Karam:

Green Chilies, chopped - 1/2 cup
Garlic - 5 -6 cloves
Salt to taste
Cumin Seeds - 1 tsp
Oil - 2 tsp
Curry leaves
Mustard Seeds, Urad Dal for seasoning

Dosa Batter for making Dosas


How to make the Karam:

Wash and chop the chillies. Heat a pan with a tsp of oil. Saute the chilies, garlic and cumin together until the green chilies are lightly browned.

Allow to cool and grind to a coarse paste, add water by a teaspoon if required to get the paste done. The paste would not be very smooth.

Heat a pan with oil, season with mustard seeds, Urad dal, curry leaves, add the ground masala and saute well.

Heat the tawa and make dosas. Cook on both sides. Spread a spoon of the masala on the dosa and sprinkle oil. Fold and serve with chutneys of choice.

Karivepaku Pulihora | Curry Leaves Tamarind Mixed Rice ~ Step by Step Recipe

Couple of weeks back when we went out for a buffet, one of the dishes was karupevelli sadam. I was thinking it was similar to the way I make. On tasting it, I realized it was differently made. So I had to investigated further and saw that the rice had tamarind in it. The rice had the spice, sour and was tangy.

I had been planning to make this for a while. One pot meal fits in well for the 30 mins meal. We enjoyed our meal. Though my kids are yet to start on these mixed rice, I am glad I have a list ready when they are ready to eat these mixed rice varieties.

Sending this to my 30 Mins Meal Mela
 

 Step by Step Picture Recipe

Ingredients Needed:

Cooked rice - 1 cup
Tamarind extract - 2 tbsp thick syrup
Curry leaves - 1 cup loosely packed
Whole pepper corn - 1 tsp
Ghee - 2 tsp

For the Seasoning

Curry leaves few
Channa dal - 1 tsp
Roasted ground nuts - 1 tbsp
Dry Red chilis - 4 long
Turmeric powder a pinch
Mustard seeds, Urad dal - 1 tsp
Salt to taste
Oil - 1 tsp

How to make the karuvepillai sadam

Wash and soak the rice. Keep it aside.

Wash and dry the leaves. Shade dry under fan.

Soak tamarind and extract the pulp.

In a kadai, add ghee and roast the curry leaves and pepper corns. Continue till the leaves becomes crispy. allow it to cool down. Then grind to a powder.

In another kadai, add oil. When oil becomes hot add mustard seeds, urad dal, red chilis, channa dal, groundnuts and saute for couple of mins.

Then add tamarind pulp and bring to boil. When the sauce becomes thick, add the curry leaf powder and mix well.

Spread the rice on a bowl and mix in the curry leaf, tamarind mix. 

Serve with papad.

Mutton Biryani - Andhra Muslim Style ~ Pictorial

If there was an award for the recipe that stayed in drafts for the longest, I am sure this recipe will win hands down! This was taken almost couple of years ago. Now I don't even know which year it was. Suffice to say that it was taken during our yearly trip to Hubby dear's native town. It was during Sankranti time when my nephew celebrates his birthday. They decided to request their Muslim family friend,  who made mutton biryani for them on a previous occasion.

They were raving on the taste and wanted to make it during hubby dear's visit. Since their friend would be comfortable in cooking in her own kitchen, we said we would go to their home. Once the breakfast was done, my sil and I landed at their place. It was really such a wonderful experience watching someboby cook. All I had to do was click pictures. I told that I would be sharing the recipe on the blog and she was so happy about it and wanted to share the recipe. She made it look so effortless and simple.

During the entire process we were chatting about everything food and what kids eat and don't eat. She also shared couple of her other favorite dishes. Well as you guessed as this took such a long time with the pictures, those recipes might be longer to make their presence.

Anyway we finally managed to click all the pictures and came back home. Everybody enjoyed and hubby dear said it was indeed too good. If you must know she didn't add butter or ghee. Nor the methi leaves were noticed. I must confess I haven't prepared myself. But the verdict of the entire 20 who eat, was good enough.

Step by Step Picture Recipe

Paste made with Garlic, Ginger, Coriander leaves and 1/4th of cloves.

Before making the gravy, in the pan, brown the onions till crisp

Remove half for the later process

Add the ground masala paste

Mix well

Add salt, chopped tomatoes.

Chopped green chilies, red chili powder is added next

Along with the whole cloves, cardamon, Cinnamon.

Now add the mutton pieces

Continue cooking

When moisture starts coming out, cover with lid and pressure cook for 3 -4 whistles or till the mutton is cooked well.

Wait for the pressure to fall down, remove the lid

Now add the Fenugreek leaves

Washed Mint leaves for the Dum

Cook Rice in a large pot of water and drain the water. Let the rice be just 85% done and have it covered with lid.

Keep one layer of rice and remove the rest of the rice.

This is after the gravy is mixed with the methi leaves.

Top with a mutton layer

Add mint leaves

 Another rice layer

 Now browned onions and mutton pieces

another rice layer

 Continue with mint leaves

 And onions and gravy

 Until you are done with all the layers

Finally sprinkle with orange food colour and mix in random style

Mutton Biryani

Rice - 2 kgs
Mutton - 2 kgs
Green chillies - 50 gms
Onions - 250 gms (Half for the gravy, half for dum)
Cloves - 50 gms
Cinnamon - 50 gms
Cardamon - 50 gms
Salt to taste
Oil - 500 ml
Tomato - 250 - 300 gms (sour variety)
Chili powder - 2 tsp

Coriander leaves - 1 Big Bunch
Ginger Garlic - 2 tbsp

During the Dum process

Fenugreek Leaves / Methi Leaves - 1 big bunch
Mint leaves - 1 Big bunch
Brown Onions

Red colour for sprinkling.

How to make the Biryani

For the Rice

Wash and soak the rice for 30 mins. In a big vessel, take twice the amount of rice and bring to boil. When the water starts boiling, add the rice and cover with lid. Add salt and continue cooking. When it's almost 85% done, cover with lid and drain the water. Keep it covered.

For the Paste

Make a paste of the ginger, garlic, coriander, 1/4 of cloves to a fine paste.

For the Mutton:

Wash and cut mutton into equal pieces. Drain on colander.

Heat a pressure cooker, add all the oil. Add onion julienne, continue till the onions starts browning. Remove half of the onions to a bowl.

To the onions, add the ginger garlic coriander paste. Stir well, then add salt, chopped tomatoes.

Then add cloves, cinnamon, cardamon. Combine and add red chili powder, then chopped green chilies.

Now add the drained mutton pieces. Cover and pressure for 4 -5 whistles.

Wait till the pressure is off. Remove the lid, add chopped methi leaves mix well.

For making the Dum Biyani

Remove the rice to another bowl, leaving one layer below. Else if you have another thick bottom pan that fits, grease the bottom and cover with a layer of rice. Over that add the mutton pieces along with gravy.

Now put one layer of mint leaves. Cover with a thin layer of rice.

Now add one layer of brown onions, another layer of mutton pieces.

Continue alternating with mint leaves, onions and mutton gravy until you are done. Make sure the final layer is rice. Dissolve the red food colour and sprinkle on the top.

Cover with a tight fitting lid and on a slow flame and cook for 30 mins. If you have hot coal, you can put them on the top lid.