Non Vegetarian Vantalu

Mutton Curry

mutton curry
Ingredients
1. Mutton (goat) 2 lb
2. Tomatos 2 nos
3. Yogurt 1 cup
4. Onions 2 nos (medium size)
5. Green Chilies 5 nos
6. Garlic ginger paste 1/2 table spoon
7. Cloves 2 nos
8. Elachi 1 nos
9. Cumin seeds 1 tea spoon
10. Cinnamon stick 1 inch
11. Coriander seeds 1/2  tea spoon
12. Poppy seeds (gasagasalu) 1/2 tea spoon
13. Turmeric powder 1/2 tea spoon
14. Chili Powder 1 tea spoon
15. Mint Leaves few
16. Oil 2 table spoons
17. Salt as needed

Making Time

  • 60 minutes.

Preparation

  • Wash mutton and keep aside.
  • Make onions as a paste and keep aside.
  • Cut chillies into long slices and keep aside.
  • Cut tomato into small pieces and keep aside
  • To make a masala powder, grind cloves, elachi, cumin seeds, cinnamon stick, coriander seeds, poppy seeds (gasagasalu) as a fine powder and keep aside.

Method

  • Heat 2 tbsp oil in a pan and fry onion paste and ginger garlic paste. Fry until onion paste comes as light brown color in a medium flame.
  • Add mutton pieces, turmeric powder, chili powder and fry for about 3 minutes in a medium flame.
  • Add garam masala powder and fry for about 3 minutes.
  • Add yogurt,  mint leaves and salt. Add 4 cups of water. Cook in a high flame for about 10 minutes.
  • Cook in a medium flame for about 30 minutes or until the mutton is cooked properly.
  • Mutton curry is ready.

Easy Fish (Chepala) Pulusu

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Ingredients

  1. Tilapia or salmon fish – 500 gms
  2. Onions – 2 No (medium size)
  3. Green Chilies – 4 Nos
  4. Ginger Paste – 1 tea spoon
  5. Garlic Paste – 1 tea spoon
  6. Garam masala powder – 1 tea spoon
  7. Chili powder – 1 tea spoon
  8. Curry leaves (Karivepaku ) - few
  9. Tamarind (Chintha pandu)- 50 gms
  10. Turmeric powder (Pasupu ) – 1/2 tea spoon
  11. Oil – 3 table spoons
  12. Salt as needed
Making Time: 20 min
Preparation
  • Wash fish and cut them to medium size pieces.
  • Cut onions as small pieces. Cut green chilies as long slices.
  • Make tamarind as a paste with 1/2 cup water.
  • Add onions pieces, chili pieces, ginger paste, garlic paste, chili powder, Curry leaves (kari vepaku), tamarind juice,  turmeric powder, oil and enough salt.
  • Add 1 cup of water to this and mix well.
How to make:
  • Keep above mixed juice in a pan and cook in a medium flame for about 3 minutes.
  • After 3 minutes add garam masala powder and cook in a low flame for about 10 minutes.
  • Easy Chepala pulusu is ready.

Gongura Mutton Curry

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Ingredients

1. Mutton (goat or lamb) 2 lbs
2. Gongura 1 bunch
3. Tomato 1 medium size
4. Yogurt(Curd) 1 cup
5. Onions 2 medium size
6. Ginger and Garlic paste 1 table spoon
7. Green chillis 4 nos
8. Chilli powder 1/2 table spoon
9. Turmeric powder 1/2 tea spoon
10. Cumin seeds 1 tea spoon
11. Coriander seeds 1 tea spoon
12. Poppy seeds (gasagasalu) 1 tea spoon
13. Elachi 4 nos
14. Cloves 4 nos
15. Oil 2 table spoons
16. Salt As needed

 

Making Time

  • 1 hour

Preparation

  • Wash Gongura leaves. With 1/2 cup of water boil Gongura leaves for about 5 minutes.
  •  Once it cools down, grind gongura leaves as fine paste and keep aside.
  • Grind onions as fine paste and keep aside
  • Cut green chilis as long slices.
  • Grind tomato as fine paste and keep aside.
  • Grind all masala (cumin seeds, coriander seeds, poppy seeds, elachi, cloves) as fine powder and keep aside.

Method

  • Heat oil in a pan and add onion, ginger galic and green chillies. Fry until the onion paste comes as light brown color.
  • Add mutton pieces, turmeric powder and chilli powder. Add enough salt. Mix well and in a medium flame fry until oil comes out. This will take approximately 15 minutes.
  • Add gongura paste, tomoato paste and yogurt. Add 3 cups of water and mix well. In a high flame cook for 10 minutes and then reduce the flame to medium.
  • Cook for another 15 minutes or until the mutton is cooked. If the water is not enough you may add another 1 cup or 1/2 cup of water.
  • Gongura mutton curry is ready

Gongura, Dry Shrimp (Endu Royyalu) Curry

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Ingredients
1. Gongura 1 bunch
2. Dry Shrimp (Royyalu) 1 cup
3. Onions 1 big size
4. Green Chilis 3
5. Dry Chilis 2 no
6. Garlic 3 cloves
7. Cumin seeds 1/2 tea spoon
8. Curry leaves few
9. Oil 1 table spoon
10. Salt as needed
Making Time

  • 30 minutes.

Preparation

  • With 1/2 cup of water boil gongura leaves and green chillis for about 5 minutes.
  • Drain the water and grind this cooked leaves and make as medium paste. (Don’t make as fine paste)
  • Add onions to this paste and with 1/2 cup of water boil for another 5 minutes.
  • Wash dry shrimp (Royyalu) and keep aside.

 

 

Method
  • Heat oil in a pan and fry garlic cloves for about 1 minute.
  • Add cumin seeds,  dry chillis and curry leaves and fry for about 1 minute.
  • Add dry shrimp and fry until the shrimp comes to light brown color. Fry in a low flame only.
  • Add gongura paste, enough salt and mix well.Put off the stove.
  • Gongura, Dry Shrimp (Royyalu) Curry is ready.

Mutton, drum sticks curry

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Ingredients
1. Mutton (goat) 1 lb
2. Drum sticks (munaga kadalu) 2 nos
3. Onions 2 nos (medium size)
4. Green Chilies 3 nos
5. Garlic ginger paste 1/2 table spoon
6. Cloves 2 nos
7. Elachi 1 nos
8. Cumin seeds 1 tea spoon
9. Cinnamon stick 1 inch
10. Coriander seeds 1/2  tea spoon
11. Poppy seeds (gasagasalu) 1/2 tea spoon
12. Turmeric powder 1/2 tea spoon
13. Chili Powder 1 tea spoon
14. Curry Leaves few
15. Mint Leaves few
16. Oil 2 table spoons
17. Salt as needed
Making Time

  • 40 minutes.

Preparation

  • Wash mutton and keep aside.
  • Cut drum sticks (munaga kadalu) into small pieces and keep aside.
  • Make onions as a paste and keep aside.
  • Cut chillies into long slices and keep aside.
  • To make a masala powder, grind cloves, elachi, cumin seeds, cinnamon stick, coriander seeds, poppy seeds (gasagasalu) as a fine powder and keep aside.

 

 

Method
  • Heat 2 tbsp oil in a pan and fry onion paste and ginger garlic paste. Fry until onion paste comes as light brown color in a medium flame.
  • Add mutton pieces, turmeric powder, chili powder and fry for about 3 minutes in a medium flame.
  • Add garam masala powder and fry for about 3 minutes.
  • Add mint leaves and curry leaves and salt. Add 4 cups of water. Cook in a high flame for about 10 minutes.
  • Add drum stick (munaga kadalu) pieces and cook in medium flame for 5 minutes.
  • In a low flame cook for another 10 minutes or until the mutton is cooked properly. 
  • Mutton, drum sticks curry is ready.

Gongura Chicken Curry

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Ingredients
1. Chicken 2 lb
2. Gongura 1/2 bunch
3. Onions 2 nos (medium size)
4. Green Chilies 3 nos
5. Garlic ginger paste 1/2  table spoon
6. Cloves 4 nos
7. Elachi 2 nos
8. Cumin seeds 1 tea spoon
9. Cinnamon stick 1 inch
10. Coriander seeds 1 tea spoon
11. Poppy seeds (gasagasalu) 1 tea spoon
12. Turmeric powder 1/2 tea spoon
13. Chili Powder 1 tea spoon
14. Curry Leaves few
15. Mint Leaves few
16. Oil 2 table spoons
17. Salt as needed
Making Time

  • 30 minutes.

Preparation

  • Wash Chicken and keep aside.
  • Boil gongura leaves with 1/2 cup of water for about 5 minutes. Once it is cool down, make it as a paste and keep aside.
  • Make onions as paste and keep aside.
  • Cut chillies into long slices and keep aside.
  • To make a masala powder, grind cloves, elachi, cumin seeds, cinnamon stick, coriander seeds, poppy seeds (gasagasalu) as fine powder and keep aside.

 

 

Method
  • Heat 2 tbsp oil in a pan and fry onion paste and ginger garlic paste. Fry until onion paste comes as light brown color in a medium flame.
  • Add chicken pieces, turmeric powder, chili powder and fry for about 3 minutes in a medium flame.
  • Add garam masala powder and gongura paste and fry for about 3 minutes.
  • Add mint leaves and curry leaves and salt. Add 2 cups of water. Cook in high flame for about 5 minutes. Mix in between.
  • In a low flame cook for another 5 minutes or until the chicken is cooked properly. 
  • Gongura Chicken Curry is ready.

Fish Mango Pulusu

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Ingredients
1. Fish 1 lb
2. Mango 1 small size
3. Tamrind 1 lemon size
4. Onions 2 nos (medium size)
5. Green chillies 3 nos
6. Curry leaves few
7. Ginger paste 1/2 tea spoon
8. Garlic paste 1/2 tea spoon
9. Garam masal powder 1tea spoon
10. Chillie powder 1 tea spoon
11. Turmeric powder 1/2  tea spoon
12. Oil 2 table spoons
13. Salt as needed
Making Time

  • 30 minutes.

Preparation

  • Cut mango into small pieces and keep aside.
  • Make onion as fine paste and keep aside.
  • Cut chillies into small pieces.
  • Soak tamarind in a 1 cup of water and make as juice.

 

 

Method
  • Heat 2 tbsp oil in a pan and add chillies, and onion paste. Fry for about 2 minutes until onions comes to brown color.
  • Add ginger and garlic paste, chilli powder, turmeric powder and salt. Fry for about 2 minutes.
  • Add fish pieces and with a closed lid, cook in a very low flame for about 2 minutes.
  • Add 1 cup of water, tamarind juice and mango pieces.
  • Cook in a medium flame for about 10 minutes or until the fish is cooked.
  • Fish Mango Pulusu is ready.

Fish Mango Curry ( Iguru )

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Ingredients
1. Fish 1 lb
2. Mango 1 small size
3. Onions 2 nos (medium size)
4. Green chillies 3 nos
5. Curry leaves few
6. Ginger paste 1/2 tea spoon
7. Garlic paste 1/2 tea spoon
8. Garam masal powder 1tea spoon
9. Chillie powder 1 tea spoon
10. Turmeric powder 1/2  tea spoon
11. Oil 2 table spoons
12. Salt as needed
Making Time

  • 30 minutes.

Preparation

  • Cut mango into small pieces and keep aside..
  • Make onion as fine paste and keep aside.
  • Cut chillies into small pieces.

 

 

Method
  • Heat 2 tbsp oil in a pan and add chillies, and onion paste. Fry for about 2 minutes until onions comes to brown color.
  • Add ginger and garlic paste, chillie powder, turmeric powder and salt. Fry for about 2 minutes.
  • Add fish pieces and with a closed lid, cook in a very low flame for about 2 minutes.
  • Add 1 cup of water and mango pieces.
  • Cook in a medium flame for about 6 minutes or unitl the fish is cooked.
  • Fish Mango Curry (Iguru) is ready.

Crab Curry (Peetala Iguru)

Ingredients
  1. Crabs – 2 lb  
  2. Onions big –  2
  3. Ginger garlic paste –  2 tea spoons
  4. Garam masala powder – 1 tea spoon
  5. Chili powder – 1 tea spoon
  6. Curry leaves (Karivepaku ) - few
  7. Turmeric powder (Pasupu ) – 1/2 tea spoon
  8. Oil – 3 table spoons
  9. Salt as needed

Making Time: 30 min

Preparation
  • Wash crabs very well . 
  • Cut onions and make as a  fine paste.
  • Cut green chilies as long slices.
How to make
  • Heat oil in a pan.
  • Add green chilies,  ginger garlic paste and fry for one minute.
  • Add onion paste, chilli powder, turmeric powder, garam masala, salt and fry until golden brown color.
  • Add crabs and fry for one minute.
  • Add 1 cup of water and cook for about 15 minutes in a medium flame.
  • Crab curry is ready.

Egg , Dry Fish and Egg plant Curry ~ Egg , Dry Fish and Vankaya Iguru

Ingredients

  1. Eggs- 3 nos
  2. Dry Fish – 3 small pieces
  3. Egg plant (Vankayalu ) – 250 gms
  4. Onion – 1 no (big size)
  5. Green chilies – 2 nos
  6. Chili powder – 1 tsp
  7. Turmeric Powder (Pasupu) – 1/2 tsp
  8. Coriander powder (daniyala podi) – 1 tsp
  9. Curry Leaves (Kari vepaku) – few
  10. Oil – 1 and 1/2 tbsp
  11. Salt as needed

Making Time: 30 minutes


Preparation
  • Boil the eggs  and peel off the skin.
  • Cut egg plant (vankayalu) into small pieces.
  • Grind onions as fine paste and keep aside.
  • Cut green chilies into small pieces.

How to make:
  • Heat 1/2 tbsp oil in a pan and fry dry fish pieces for about 1 minute and take them out.
  • Add 1 tbsp oil to the pan and add green chilies and curry leaves. Fry these for 10 secs. 
  • Add onion paste and fry for 2 minutes.
  • Add turmeric powder, chili powder, coriander powder and salt.
  • Add egg plant (benda kayalu) and fry for 1 minute. 
  • Add 1 cup of water, eggs and dry fish and cook for 10 minutes or until the egg plant is cooked properly.
  • Egg , Dry Fish and Egg plant Curry is ready.