Mutton Keema Balls/ Keema Vundallu

Description:

Mutton Keema Balls/ Keema Vundallu is one of my favorite dish. This can be served as starter. It also tastes yummy with steamed rice and ghee.

Ingredients:

Mutton Keema: ½ kg
Green Chilies: 8
Ginger Garlic Paste: 1 Spoon
Tumeric: ¼ tsp
Chilli Powder : 1 Spoon
Garam Masala: 1 Spoon
Coriander Leaves : little (Kothimeera)
Salt: As required
Oil: As required for deep fry

Method of Preparation:

1. In a mixer add Green Chilies, Ginger Garlic Paste, Turmeric, Chilli Powder, Garam Masala, Coriander Leaves and Salt make it to a smooth consistency without adding water.
2. In the same mixer add drained Mutton Keema and make it to paste so it mixes equally with masala.
3. Make it as round balls.
4. Heat tava and add 1 spoon oil. Place the balls in it and cover with lid.
5. Cook it on low flame for 5 mins so the water comes out.
6. Check frequently the balls are not sticking to the tava and keep turning it around.
7. Cook it till the water comes out of it completely. Once balls get dry keep it aside.
8. In another tava add oil for deep fry.
9. Once oil is heated add the balls and fry it till the balls turn brown and cooked well.
10. Ready…to EAT.

Tips:

1. Cooked balls can be stored in refrigerator freezer. When required can be deep fried in oil.

Guttu Vankaya Fry (Stuffed Brinjal Fry)

Description:

Guttu Vankaya Fry is an Andhra Special. Guttu Vankaya is telugu word which is known as Stuffed Brinjal. This curry can be served with hot steamed rice.

Ingredients:

Brinjals : ½ Kg (Vankaaya)
Onions : ¼ Kg
Green Chilies : 6
Ginger Garlic Paste : 2 spoons
Garam Masala : 2 spoons
Salt : As required
Chili Powder : 1 ½ spoon
Turmeric Powder : Little
Coconut : ¼ chakka
Curry Leaves : 10-15 Leaves
Oil : 5 table spoons
Roasted Peanuts : 50 gms
Jeera : ½ spoon
Mustard : ½ spoon
Coriander Leaves : As Required.

Method of Preparation:

1. Clean Brinjals and keep aside.
2. Cut Coconut into small pieces and keep aside.
3. Cut Onions and keep aside.
4. Grind Coconut, Onion, Green Chilies, Roasted Peanuts, salt, Turmeric, Chili Powder, Garam Masala, and Ginger Garlic Paste till it becomes dough without adding water and keep aside.
5. Cut Brinjals in plus shape slit towards stem side (don’t remove stem) but not all the way through.
6. Fill up the Brinjals plus shape slit with grinded stuff paste without breaking in each Brinjals. Keep aside the remaining grinded stuff paste.
7. Heat Oil in tava, add Jeera, Mustards and Fry it.
8. Add stuffed Brinjals and remaining stuff paste on Brinjals in tava. Fry it in medium flame.
9. Cover the tava with lid. Stir once in a while without breaking the brinjal.
10. Fry it till brinjals cooked and oil comes from it.
11. Garnish the Gutti Vankaaya fry with coriander leaves.
12. Ready…to EAT.

Aloo Deep Fry

Description:

Aloo Deep Fry can be served as evening snack item. Especially kids will like it. Can be served with steamed white rice and also as side dish with Rasam/Sambar. This can be stored in air tight bottle/ tupperware for long stay (3-4 weeks) and fresh taste always.

Ingredients:

Potatoes : ½ kg
Salt : 10 gms (As required)
Chilli Powder : 10 gms (As required)
Jeera : 10 gms
Curry Leaves : 10- 20 leaves
Cashew nuts : 50 gms
Ground Nuts : 50 gms
Oil : Sufficient for deep fry.

Method of Preparation:

1. Grind the salt, chilli powder and Jeera for 3 rounds and keep it aside.
2. Peel the Potatoes.
3. Grate the potatoes and place it in the water.
4. Heat the oil in tava and squeeze the grated potatoes with hand for removing water in it.
5. Take sufficient quantity of grated potatoes and fry it in oil. Wait until it becomes brown in color, remove it from oil and keep it aside.
6. Fry ground nuts, cashew nuts, curry leaves in little oil in tava and mix it with above fried grated potatos.
7. Add sufficient grinded mixture (Salt, chilli powder and Jeera) to the above fried grated potatos and mix it well.
8. Ready…to EAT.

Fish Fry

Description:

Fish fry tastes yummy with steamed white rice. Also can be served as starter.

Ingredients:

Fish : ½ Kg fish slices
Ginger Garlic paste : 2 tablespoons
Chilli powder : 1 ½ spoons
Salt : As required
Garam Masal : 2 tablespoons
Turmeric : ¼ spoon
Egg : 1
Oil : ½ kg
Coriander leaves : little (Kothimeera)

Method of Preparation:

1. Clean the fish slices.
2. Apply turmeric, salt, chilli powder, garam masal, ginger garlic paste to the fish slices.
3. Apply egg white to the slices.
4. And marinate for 30min.
5. Boil the oil in tava.
6. And fry (deep) the fish slices in boiled oil.
7. Garnish the fried fish slices with coriander leaves.
8. Ready…to EAT.

Aloo Mirchi Fry

Description:

Spicy Aloo Mirchi Fry tastes yummy with steamed white rice and ghee. Also can be served as side dish with Rasam/Sambar.

Ingredients:

Potatoes: ½ Kg
Green Chilies: 8
Red chilies : 1 (Yendu mirapakayalu)
Cumin Seeds(Jeera) : 1/2 tablespoon(Jeelakarra)
Mustard : ¼ spoon
Garlic : 8-12 cloves garlic
Ginger : Little (peal the skin of ginger)
Urad Dal : ½ spoon (Minappappu)
Bengal Gram : ½ spoon (Senaga pappu)
Salt : As required
Turmeric : Little
Oil : 4 tablespoons
Curry Leaves : 10-15 leaves
Coriander leaves: little (kottimeera)

Method of Preparation:

1. Boil the potatoes in the cooker.
2. Peel the skin of potatoes and cut them into medium pieces.
3. Grind Green chilies, Jeera, 5 garlic cloves and keep it aside.
4. Heat oil in tava, add Curry leaves, Mustard, Bengal gram, Urad dal, Red chilies, remaining Garlic cloves, Jeera and fry it.
5. Add cooked potatoes, turmeric and fry it for some more time.
6. Once half fried add salt and green chilies paste, mix and fry it well.
7. Garnish the potato fry with coriander leaves.
8. Ready…to EAT.