Chepala Pulusu ( Andhra style Fish Gravy)

Hello everyone, I am going to start my second post with chepala pulusu. I am a big fan of this recipe, I am a great lover of my Sisters fish gravy.
Back home we usually prepare fish curry with local find.... like Bangaru teega, Bocha, Sheelavati fish, Bommidalu, Vanjaram and Chanduvalu. Since we dont get some of these in USA, We have to adjust what ever we get in Giant, Taiwan Market and some Asian grocery stores in USA .so let us make and enjoy the Chepala Pulusu( Fish Gravy).

Ingredients:
2 Lb(1 kg) Fish pieces,
2 Big Onions,
5 Table Spoons of oil,
75 Gms of Tamrind,
Cilantro,
6 green chillies,
2 Large Tomoatos
5 Small Brinjals(Vankayalu),
Chilli Powder,
Turmeric powder,

Spices( Masala):
6 cloves garlic minced,
1 big fresh ginger root,
1 Spoon of cloves( About 10 cloves),
4 Elaichi,
1 Table spoon of Jeera,
2 Table spoons of Coriander seeds,
1 Table spoon of Gasalu,

Procedure:

• Cut fish in to thin pieces and wash with salt and turmeric powder to avoid smell.

• Grind the spices( Masala) in a grinder or Mixer till become thick and smoother.
• Cut onions in to small pieces and Grind them.
• Soak Tamrind with water for 15 mins and squeeze the tamrind for thick juice.
• Cut Tomatos in to Pieces. 
• Cut Brinjals as we cut for Guttu Vankaya.

• Chop Green chillies in to 2 pieces each.
• Now heat oil in a pan and fry Onion paste for 3 mins and  add Masala, Green chillies, Tomato pices, Brinjal and fry for few minutes.
• Now add fish and salt to Masala and onion paste fry it for few minutes(Stir Fish pices carefully).
• Now add Tamrind juice to Fish and add  Enough salt and Chilli Powder(avoid stirring continuously because the pieces may break in to tiny pieces).
• Cook until the gravy becomes thick.
• Now chop Cilantro and add to fish gravy.

      Tips:

• You can eat fish with White Rice,
• For good taste, Eat Fish curry after 4 to 5 hours of cooking.

Andhra Chicken Biryani

I am going to start my blog with my Favourite recipe Chicken biryani.
We can make Chicken biryani in Many ways, But this is the best way to make it, Believe me.
You will enjoy it.


Ingredients:
2 Lb Chicken with Bone, (Recomended)
1 Big Onion,
Cilantro,
Mint,
4 Cups of Basmati Rice,
2 Spoons of Oil,
2 Spoons of Ghee,
10 Green Chillies,
2 spoons of Curd(Yogurt).
Bay leaves

Biryani Masala :
6 cloves Garlic Minced,
One big Fresh ginger root( Cut in to small pieces(Easy for grinding),
1 spoon of  Mace whole,
1 spoon of Cloves,
5 Elaichi,
1 spoon of Jeera,
1 spoon of Marata Moggalu,
1 spoon of Gasalu,
2 Cinnamon Stick,

Procedure:

• Wash rice well and drain in colander for atleast 30 Minutes.
• Now Grind all of the above Spices in Grinder or Mixer( You can get these mixers in Wallmart or in other Stores) till it becomes Thick and smooth, Keep it aside.
• Cut the chicken in to medium size pieces and wash the chicken and drain the water.
• Now cut the onion in to 8 to 10 pieces.
• Cut Green chillies in to Two pieces each,
• In a Deep curry pan, Heat Oil and Ghee and fry the onions and Green Chillies for 2 minuets and add Masala in that, Fry it for 5 minutes in Oil.
• Now add chicken to the Masala and Onions in the Pan,stir well to coat them with Spice Mixture and onions,
• Now close the Pan with lid and Keep it for 5 mins, Add 2 spoons of Curd  to the chicken.
• Add Enough Salt, Stirr well  and cook the chicken for 15 Minutes( Dont add Water to cook Chicken) ,
• Add Mint and Cilantro leaves and Keep it Seperate.
• Meanwhile Cook the Basmati rice up to 60% cooked, drain the water and keep the rice seperate.
• Now Take a Alluminium Container and Add rice and Chicken in to 3 Layers .
• Now add Bay leaves on the top of the Rice and chicken mix.
•  Cover the container with Alluminium foil.
• Now Turn on the Oven, Increase the Bake temperature up to 400 degrees and put the container in to the Oven.
• Keep the container in the oven for 35 minutes.
• Now take the Container out, mix  Biryani well and add salt if needed.

                  

• Now your Chicken biryani is ready to eat.
• You can eat chicken Biryani with Rytha or Gongura Chutney.