Basic Eggs and Prawns Curry/Royallu-Egg Curry/Egg-Yetti Curry

There are numerous ways to prepare egg and prawns curry.Today I am sharing the basic and easiest method of preparing eggs and prawns curry with minimal possible ingredients,without adding any extra variations like tomatoes etc., Both Eggs and Prawns are very healthy and can be consumed more than twice a week.

Nutritional Benefits of Eggs : Eggs are store houses of vital nutrients and are a rich source of proteins and Vitamin B2 (Riboflavin).Proteins are the building blocks of the body which help in the formation of muscles,cartilage,skin and are useful in repairing tissues and in making hormones,enzymes. Riboflavin is a water soluble Vitamin which is necessary for normal cell function,growth and energy production. Egg yolk contains rich amount of Vitamin A,B,vitamins,Iron,Calcium,Lecithin and Phosphorus.The Iron in the Egg is easy digestible and absorbed into the blood.

Nutritional Benefits  of Prawns : These prawns are low in calories and fat compared to Chicken.These are a good option for protein source as these are rich in proteins.They also contain important minerals like Zinc,selenium and Magnesium. These also contain Iron,Iodine,B-complex vitamins.These also contain Omega-3 oils, which helps in preventing blood clot formation thereby reducing the risk of heart attacks.

Preparation time : 15 mins

Cooking time : 25 mins

Yield : 2

Ingredients :

Boiled Eggs : 2

Prawns : 1/2 cup

Onions : 2

Green chilies slices : 7-9

Red chilly powder : 1 tbsp

Ginger-garlic paste : 1 tbsp

Salt : to taste

Turmeric powder : a pinch

Coriander Powder : 1 tsp

Garam masala Powder : 1 tsp

Oil : 1 tbsp+1 tsp

Method Of Preparation :

1. Grind Onions into paste and keep aside. Roast boiled eggs in 1 tsp of oil and set aside.


2. Heat  1 tbsp of oil in a kadai,add onion paste and saute till it turn slightly brown,then add green chilly slices,ginger-garlic paste,saute till the raw smell goes off.


3. Add cleaned fresh prawns and cook for 5 mins,then add salt,red chilly powder,turmeric powder and roasted eggs,saute for 2 mins.


4. Then add some water,cook for 3 more mins.Then finally add coriander powder,Garam masala powder,stir and let it cook for 1 minute.


5. Dish out and serve.Goes well with Rice and roti.

[caption id="attachment_342" align="aligncenter" width="300"] Basic Eggs and prawn curry[/caption]

 

Tomato-Prawns curry/Tomato-Royallu curry/Tomato-Yetti curry

Prawns in combination with tomato tastes very yummy and are said to be a healthy combination too,as both of them have several nutritional benefits.

Nutritional Benefits  of Prawns : These prawns are low in calories and fat compared to Chicken.These are a good option for protein source as these are rich in proteins.They also contain important minerals like Zinc,selenium and Magnesium. These also contain Iron,Iodine,B-complex vitamins.These also contain Omega-3 oils, which helps in preventing blood clot formation thereby reducing the risk of heart attacks.

Nutritional Benefits of Tomatoes : These contain  low fat and zero cholesterol. These contain lots of vitamins,minerals,dietary fiber and especially these contain 'Lycopene' which is a flavonoid  antioxidant which acts as an anticancer agent, by eliminating the free radicals (which are the main reason for causing cancer) in the body. These also contain high amounts of Vitamin A and C which helps in protecting our eyes and skin from damage. These also contain trace amounts of Iron,folate/folic acid,potassium,calcium, thiamin, niacin , riboflavin,manganese etc.,

Preparation time : 10 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Prawns/royallu/yetti : 1/4 kg

Tomatoes : 200 gm

Onions : 1/2 cup

slitted Green chilies/pachi mirchi/menasina kayi : 4-5

Ginger-garlic paste : 1 tbsp

Red chilies powder/karam/ona menasinakayi pudi : 1 tbsp

salt : as per required

Coriander powder/dhaniyala podi/dhaniya pudi : 1 tsp

oil : 1 tbsp

Method of Preparation :

1. Chop onions and tomatoes into small pieces.Clean prawns with water twice and then with turmeric powder and curd,then again with water,so that the smell goes off.


2. Heat oil in a kadai, add onion pieces and saute till they turn transparent,then add ginger-garlic paste,saute till the raw smell goes off.


3. Then add green chilies, prawns/royallu/yetti, close the kadai with a lid and cook for 5-6 mins, then add tomato pieces ,cook for 4-5 more mins or till they turn soft(add water if required).


4. Add salt,red chili powder,coriander powder and cook for 1 more minute.


5. Dish out and serve with rice or chapathi.

[caption id="attachment_313" align="aligncenter" width="300"] Tomato-prawns curry/tomato-royallu curry/tomato-yetti curry[/caption]

 

 

Super Spicy Chicken Curry

This Super spicy Chicken curry is a combination of chicken with  different spices. In this we use a special spicy powder made from dry roasted spices like Cinnamon,pepper,cloves,coriander,elachi etc., This recipe involves the same procedure of making basic chicken curry with an extra addition of the special spicy powder. This is one of the addictive type of chicken curry,which once addicted cannot be neglected.We prefer to repeat again and again.So,do try it and taste it once.

Preparation Time :  20 mins

Marination time : 30 mins

Cooking time : 40-45 mins

Yield : 2

Ingredients :

Ingredients for Marination :

Ginger-garlic paste : 1 tbsp

salt : 1 tbsp

Red chilly powder/karam/ona menasina kayi pudi : 1 tbsp

Curd : 2 tbsp

Turmeric powder/pasupu/arishana pudi : 1/4 tsp

Ingredients for Spicy Powder : 

Cloves/lavangam : 2-3

Elachi/cardamom/elakullu : 2

Cinnamon stick/dalchina chekka/dalchini : 2 (1 inch sticks)

Star anise : 2

Marati moggu/capers : 1

Mace/japatri/jayi patre : small piece

Nutmeg powder/jajji kayya pudi/ : 1/4 tsp

Other Ingredients :

Chicken : 1/2 kg

Cloves/lavangam : 2-4

Elachi/cardamom/elakullu : 2-3

Cinnamon stick/dalchina chekka/dalchini : 2 (1 inch sticks)

Star anise : 2

Bay leaf/biryani aku/paththa : 2

Marati moggu/capers : 2

Mace/japatri/jayi patre : small piece

Onion pieces : 1 cup

Slitted Green chilies : 3-4 no.

Salt : as per required

Ginger-garlic Paste : 1 tbsp

Oil : 3 tbsp

Water : 1 cup

coriander leaves/kothmir/kothumbari soppu: for garnishing

Method of Preparation :

1. Dry roast  the ingredients listed under' Ingredients for spicy powder', cool them and grind into powder.


2. Clean chicken pieces properly and marinate them with the 'Ingredients for Marination' for 30 mins.


3. In a kadai,heat 3 tbsp of oil and add Cloves(/lavangam),Elachi(/cardamom/elakullu),Cinnamon stick(/dalchina chekka/dalchini),Star anise,Bay leaf(/biryani aku/paththa ),Marati moggu(/capers),Mace(/japatri/jayi patre) and saute for  1 minute.


4. Add onion pieces and saute till they turn transparent,then add green chilies and ginger-garlic paste,saute for 2 more minutes.Then add marinated chicken pieces and salt, fry them for 5 minutes.


5. Add water and close it with a lid,cook for 20 minutes or till the chicken is done.


6. Then add prepared spicy powder and stir properly and cook for 10 more minutes.


7. Garnish with coriander leaves/kothmir/kothumbari soppu and serve.

[caption id="attachment_233" align="aligncenter" width="300"] Spicy Chicken Curry[/caption]

 

 

Creamy Chicken Curry

The name of the recipe itself  describes that it is a combination of chicken and fresh cream.This is a unique combination which is simply delicious and a definite mouth watering dish.To add more delicacy to the dish, I have added cashewnut paste also. Overall its a wonderful chicken gravy recipe which will be definitely liked by everyone. It is a perfect combination for roti and fried rice. The procedure involves very less preparation and requires minimum ingredients.

Nutritional Benefits of Cashew Nuts : Cashew nuts have many health benefits.They contain less fat compared to other nuts.They helps in lowering blood pressure.It helps in getting black hair as it contain copper in it.They contain high amount of soluble dietary fiber.They also contain phytochemicals which helps in prevention of cancer.They are also rich in Vitamin B1(thiamin), B2 (riboflavin),B5(pantothenic acid),B6 pyridoxine, which are required for metabolism of proteins,fats and carbohydrates.

Preparation time : 20 mins

Marination time : 1- 3 hrs

Cooking time : 30-40 mins

Yield : 2

Ingredients :

Chicken : 1/2 kg

Cashew nuts : 50 gm

Fresh Cream : 2 tbsp

Onion pieces : 1 cup

Red chilly powder/karam/ona menasinakaya pudi : 2 tbsp

Green chilly/pachi mirchi/hasiru menasina kayi pieces : 1/4 cup

Turmeric powder/pasupu/arishana pudi: 1/4 tsp

Ginger-garlic paste : 2 tbsp

oil : 3 tbsp

Salt : As per required

Masala powder : 2 tbsp ( for preparing this powder,refer step 1 in 'method of preparation' )

Water : 3 cups

Ingredients for Marination :

Ginger-garlic paste : 1 tbsp

salt : 1 tbsp

Red chilly powder/karam/ona menasina kayi pudi : 1 tbsp

Curd : 2 tbsp

Turmeric powder/pasupu/arishana pudi : 1/4 tsp

 

Method of Preparation :

1. For preparing masala powder, dry roast 1 tbsp of  Coriander seeds/dhaniya/kothumbari beeja, 1 tsp of poppy seeds/gasagasalu/gasagase, 1 inch stick of cinnamon/daichini,3-4 cloves/lavang and grind them to powder once they get cooled down.


2. Clean chicken properly and cut them into pieces and marinate with the ingredients listed under marination for 1-3 hrs. Soak cashew nuts in 1 cup of water for 10 mins and grind it into paste.


3. Heat a thick bottomed vessel and add 3 tbsp of oil, let it get heated,then add onion pieces,green chilly pieces and fry till onions turn transparent.


4. Then add ginger garlic paste,turmeric powder/arishana pudi/pasupu and fry till the raw smell of ginger-garlic goes off.Then add marinated chicken, stir properly and let it cook for 10 minutes.Add salt,red chilly powder/ona menasinakayi pudi/karam and masala powder which we prepared earlier and add 2 cups of water,cover it with a lid and cook for 20 minutes or till the chicken is cooked properly.


5. Then add Cashew paste and cook for 5-10 more minutes and then finally add fresh cream and dish out.

 

[caption id="attachment_124" align="aligncenter" width="300"] Creamy Chicken Curry[/caption]

 

Simple Chicken Pulao (Pressure Cooker Method)

Most of us like dishes made of chicken much more than other non- vegetarian dishes. Among the chicken recipes, chicken biryani & pulao occupies the foremost place.Today I am preparing simple chicken pulao in a pressure cooker with minimum ingredients which are easily available in our kitchen.


Preparation Time : 20 mins-2 hrs

Cooking Time : 50-60 mins

Yield : 2

 

Ingredients :

For Marination :

Curd : 1 cup (preferably sour one )

Red chilly powder : 2 tbsp

Turmeric powder : 1/2 tsp

Salt : as per required

Ginger-garlic paste : 2 tbsp

Lemon juice : 1 tbsp

 

Other Ingredients :

Chicken : 1/2 kg

Basmati/Long grain rice :  2 cups

Cloves/lavangam : 5-6

Elachi/cardamom/elakullu : 3

Cinnamon stick/dalchina chekka/dalchini : 2 (1 inch sticks)

Star anise : 2

Bay leaf/biryani aku/paththa : 2

Marati moggu/capers : 2

Mace/japatri/jayi patre : small piece

Nutmeg powder/jajji kayya pudi/ : 1/4 tsp

Onion pieces : 1 cup

Slitted Green chilies : 3-4 no.

Tomato pieces : 1/2 cup

Salt : as per required

Ginger-garlic Paste : 1 tbsp

Garam masala Powder : 1 tbsp

Ghee : 1 tbsp

Oil : 3 tbsp

Water : 4 1/2 cups

 

Method of Preparation :

1. Wash chicken properly and marinate chicken for 2 hrs with the ingredients for marination. If you dont have enough time you can reduce the time to 15-20 mins.


2. Heat the pressure cooker and add 3 tbsp of oil and allow it to get heated, then add Elachi, nutmeg powder,bay leaves,Mace,capers and saute for 30 seconds.


3. Then add onion pieces and slitted green chilies and saute till onions turn transparent.Then add ginger garlic paste and saute until raw smell goes off.


4. Then add tomato pieces, saute for 3 minutes, then add marinated chicken,stir and cook for 10 minutes on a high flame,then reduce the flame to medium and cook for 20 minutes by closing the lid, Then open the lid and check whether the chicken is 3/4th cooked or else cook for 5-10 more minutes.


5. Then add washed and strained  basmati/long grain rice and stir thoroughly, then add 4 1/2 cups of water,required amount of salt,garam masala powder and stir once again, then close the lid and cook on a medium flame till 2 visils.


6. Let it cool down,then remove the lid, add 1 tbsp of ghee and mix once again.


7. Dish out and serve with raita or any curry.

[caption id="attachment_148" align="aligncenter" width="300"] Simple Chicken Pulao[/caption]