KS Eats

Andhra style Brinjal fry tastes delicious and can be served with rice,roti and simple sidedish for rasam,sambar. Note: Always choose fresh brinjal and after chopping keep them in salted water until they are used to cook Ingredients: Brinjal-500grms Onion-1big size Pea nut-4tbsp Coriander seeds-1tbsp Cumin seeds-1tsp Red chilli powder-1.5tsp Garlic-4 cloves Turmeric powder-1/4 tsp Salt-1.5tsp Chana dal-1/2tsp Mustard seeds-1/2tsp Broken red chilli-1 Urid dal split-1/2tsp Cumin seeds-1/2sp Curry leaves-2tsp Coriander leaves-2tbsp Method: 1.Heat the pan 2.Dry roast peanut,coriander leaves,cumin seeds add them into mixer jar and red chilli powder and garlic cloves and coarsely grind them 3.Wash and cut brinjal to pieces. Add them into salted water.this will prevents brinjal from discoloring 4.Heat oil in the pan 5.Add mustard seeds,urid dal split, chana dal,cumin seeds,broken red chilli,curry leaves and sliced onion fry unlil raw smell goes away. 6.Add chopped brinjal,salt and turmeric pow

 Egg malai masala is tasty,creamy and yummy recipe. Very similar to normal egg curries.We can make this recipe with easyly available ingredients at our home.           One of the best recipe for parties and special occasions and most ordered recipe in indian restaurants. This spicy,creamy and gravy recipe made with milk and fresh cream with out adding red chilli powder. Added green chilli and crushed pepper and indian spices gives the spiciness to the curry.   Egg malai masala tastes delicious with chapathi,roti,naan,jeer rice,pulao and biriyani. Ingredients: Eggs-4 Vegetable oil-3tbsp Butter-1tbsp Onions-2 large Ginger garlic paste-1tbsp Green chilli-3 medium Coriander leaves-1 hand full Cashew-1tbsp Pepper corm-1tbsp Turmeric powder-1/4th tsp Cumin powder-1/2tbsp Garam masala-1tsp Milk-1cup(125ml) Fresh cream-4tbsp Water-1cup(125ml) Salt to taste Method: 1.In a bowl add eggs and water and cook for 15minutes. 2.Remove all shells of boiled eggs and cut them vertically and kept a side.

 Amla Pickle | ఆంధ్ర ఉసిరికాయ ముద్ద పచ్చడి  | Traditional Andhra Spciy Pickle Gooseberry will call usirikaya in telugu.This gooseberry pickle is called as mudda patchadi and nalla patchadi in telugu.The nature of amla is turn black in color quickly,so that it is called nalla patchadi.If we keep the pickle in room temparature the pickle will change to black color, don't worry the pickle is traditional preserve that keeps good for an year and suggest refrigerating to retain flavors and color. when ever you want to eat take some part from raw pickle,do tempering and serve. Taste good and delicious with all tiffins(dosa,idli,poori,pongal), steamed rice,roti,paratha,naan and curd rice. Ingredients: Gooseberry (Amla)-1/2kg Red chilli powder-80 to 100grams Salt-60 to 80grams Turmeric powder-1/2tsp Roasted fenugreek powder-1/2tsp Garlic paste-1tsp Lemon -1 big size Sesame oil-2tbsp. Tempering: Raw pickle-1 cup(100grams) Sesame oil-1/2 cup(50ml) Mustard seeds-1/2tsp Fenugreek seed-pinch Uri