Index 1. Ginger Mutton 2. Gongura Chicken 3. Machli Kurma 4. Andhra Chicken Pulao 5. Chicken Winglet 65 6. Chicken 65 7.

Fish Curry 8. Mutton Chops 9. Mutton Fry 10.Chicken Fry 11.Mutton/Chicken roast 12.Chicken Inguru

GINGER MUTTON
(4 portions) 1 Mutton 2 Ginger 3 Garlic 4 Onion 5 Green chillies 6 Garam masala 7 Oil 8 Chilli powder 9 Coriander powder 10 Turmeric powder 11 Salt 500 gms 50 gms 20 gms 100 gms 15 gms 5 gms 150 gms 10 gms 10 gms 5 gms to taste

Method:1. Clean and cut mutton into small cubes. Boil till tender. 2. Make a fine paste from ingredients 2 to 6. 3. Heat oil in a Kadai. Add garam masala. Saut well. 4. Add ground masala and saut well. 5. Add chilli, coriander and turmeric powders. Cook well. 6. Add boiled mutton and saut. NOTE: - Add 1 kg chicken for ginger chicken. Colour: - Red Garnish: - Fried Ginger Julienne Fried Green Chillies

GONGURA CHICKEN
(4 portions) 1 Chicken 2 Gongura leaves (ambada) 3 Oil 4 Chopped onion 5 Cashew nut (split) 6 Chopped tomatoes 7 Chopped green chillies 8 Ginger paste 9 Garlic paste 10 Chilli powder 11 Coriander powder 12 Turmeric powder 13 Salt 1 kg 250 gms 150 gms 200 gms 50 gms 200 gms 10 gms 10 gms 1 pod 10 gms 10 gms 5 gms to taste

Method: 1. Clean and cut chicken into small pieces (1 X 12). 2. Clean and cut off stems of gongura leaves and boil. Make a fine paste. 3. Heat oil in a handi. Add chopped onion. Brown. 4. Add cashew nut and fry light brown. Add green chillies, ginger/garlic paste and saut. Add chilli, turmeric and coriander powder. Fry lightly. 5. Add chopped tomatoes along with gongura paste. 6. Cook well. Add chicken and cook. Taste: - Sharp sourness Colour: - Green

MACHLI KURMA
(4 portions) 1 Fish 2 Coconut 3 Green chillies 4 Oil 5 Sliced onions 6 Methi seeds 7 Julienne ginger 8 Slit green chillies 9 Chilli powder 10 Coriander powder 11 Turmeric powder 12 Tomato paste 13 Salt 500 gms no 10 gms 100 ml 100 gms 5 gms 5 gms 5 gms 10 gms 10 gms 5 gms 100 gms to taste

Method: 1. Cut fish into small pieces. 2. Make a paste out of ingredients 2 & 3. 3. Heat oil in a handi. Add methi seeds. Add sliced onions. Fry till light brown. 4. Along tomato paste along with chilli, coriander and turmeric powder. Saut well. 5. Add ground masala and cook. Add fish and cook.

ANDHRA CHICKEN PULAO

(4 portions) 1 Chicken 2 Lime juice 3 Ghee 4 Whole garam masala 5 Javithri (mace) 6 Star Anise 7 Nutmeg powder 8 Green chilli julienne 9 Ginger julienne 10 Sliced onion 11 Ginger/garlic paste 12 Chopped coriander leaves 13 Chopped mint 14 Curd 15 Tomatoes cut into s 16 Rice 17 Salt 1 kg 2 nos 200 gms 5 gms 3 gms 3 gms 2 gms 10 gms 10 gms 100 gms 20 gms 1 bunch bunch 200 gms 100 gms 500 gms to taste

Method: 1. Clean and cut chicken into small pieces. Marinade in lime juice. 2. Heat ghee in a handi. Add whole garam masala, sliced onions and saut. Add ginger/garlic paste, brown slightly. 3. Add slit green chillies, ginger julienne, chopped coriander and mint leaves, saut well. 4. Add tomatoes and beaten curd. Cook. 5. Add chicken pieces and cook th. 6. Parboil the rice separately and add it to the hand. 7. Cover with tight fitting lid and cook on DUM for 10 to 12 minutes. Note: - Rose water may be sprinkled before putting on DUM. Accompaniments: - Raita Garnish: - Chopped coriander & fried onions

CHICKEN WINGLET 65
(4 portions) 1 Chicken winglet 2 Oil 3 Chopped onion 4 Ginger/garlic paste 5 Chilli powder 6 Coriander powder 7 Turmeric powder 8 Chopped tomatoes 9 Chopped coriander leaves 10 Salt 11 Red colour 12 Lime juice 500 gms 150 gms 100 gms 20 gms 10 gms 10 gms 5 gms 100 gms bunch to taste a pinch 10 no

Method: 1. Clean chicken winglet, marinade in lime juice. 2. Heat oil in a handi. Add chopped onions & brown. 3. Add ginger/garlic paste. Add chilli, coriander and turmeric powder, cook. 4. Add chopped tomatoes and coriander leaves. 5. Add chicken winglets and cook. 6. Add red colour. Colour: - Red Accompaniment: - Cucumber, lime wedge Garnish: - fried curry leaves

CHICKEN 65
(4 portions) 1 Chicken 2 Lime juice 3 Ginger/garlic paste 4 Chilli powder 5 Coriander powder 6 Turmeric powder 7 Tomato puree 8 Curd 9 Red colour 10 Salt 11 Oil 750 gms (1 no) 2 nos 20 gms 10 gms 10 gms 5 gms 100 gms 100 gms a pinch to taste to fry

Method: 1. Clean and cut chicken into 12 pieces. 2. Marinade in lime juice 3. Beat curd, add ginger/garlic paste, chilli, coriander, turmeric powders, tomato puree, red colour and salt, and mix well. 4. Add chicken into the mixture and parboil. 5. Take out and deep fry. Accompaniment: - Cucumber & lime wedges Garnish: - fried green chillies and curry leaves

FISH CURRY
(4 portions) 1 Fish 2 Oil 3 Methi seeds 4 Ginger julienne 5 Slit green chillies 6 Tamarind pulp 7 Chilli powder 8 Coriander powder 9 Turmeric powder 10 Sliced onion 11 Shallots 12 Salt 500 gms 100 gms 5 gms 10 gms 10 gms 20 gms 10 gms 10 gms 10 gms 50 gms 50 gms to taste

Method: 1. Clean and cut fish into small pieces. 2. Heat oil in a handi. Add methi seeds, sliced onions, ginger and green chillies. Fry till golden brown. 3. Mix chilli, coriander and turmeric powders along with tamarind pulp. 4. Add to handi and cook. Add whole peeled shallots. 5. Add fish and cook. Colour: - Dark brown

MUTTON CHOPS
(4 portions) 1 Mutton chops 2 Oil 3 Sliced onions 4 Whole garam masala 5 Ginger/garlic paste 6 Chilli powder 7 Coriander powder 8 Turmeric powder 9 Curd 10 Tomato puree 11 Coconut paste 12 Salt 12 nos 100 gms 150 gms 5 gms 15 gms 10 gms 10 gms 5 gms 100 gms 100 gms n0 to taste

Method: 1. Heat oil in a handi. Add sliced onions and whole garam masala. Fry till light brown. 2. Add ginger/garlic paste, brown. 3. Add mutton chop and BHUNNAO (stir-fry till dry). 4. Beat curd separately and chilli, coriander and turmeric powder. Add tomato puree and mix. 5. Add this mixture to handi and cook. 6. Finish with fine coconut paste till gravy is thick.

MUTTON FRY
(4 portions) 1 Mutton 2 Oil 3 Whole garam masala 4 Sliced onions 5 Ginger/garlic paste 6 Chilli powder 7 Coriander powder 8 Turmeric powder 9 Garam masala powder 10 Curry leaves 11 Salt 500 gms 150 gms 5 gms 100 gms 15 gms 10 gms 10 gms 5 gms 3 gms 1 sprig to taste

Method: 1. Clean and cut mutton into small pieces. 2. Heat oil in a handi; add whole garam masala and sliced onions and brown. Add ginger/garlic paste along with mutton and cook. 3. Add chilli, coriander and turmeric powders, cook. Keep on sprinkling water till mutton is tender. 4. Make a dry product. Finish with garam masala powder. Add curry leaves. Garnish: - Fried onions and coriander leaves

CHICKEN FRY
(4 portions) 1 Chicken 2 Lime juice 3 Oil 4 Sliced onions 5 Ginger/garlic paste 6 Whole garam masala 7 Chilli powder 8 Coriander powder 9 Turmeric powder 10 Garam masala powder 11 Curry leaves 12 Salt 13 Copra (dry coconut) 1 kg 2 nos 150 gms 150 gms 15 gms 5 gms 10 gms 10 gms 5 gms 5 gms 1 sprig to taste no (optional)

Method: 1. Clean and cut chicken into 12 pieces; marinade. 2. Heat oil in a Kadai, add whole garam masala, sliced onions and saut. Add ginger/garlic paste and brown. Add chilli, coriander, turmeric powder and cook. 3. Add chicken and cook. 4. Finish off with garam masala powder, curry leaves and grated copra.

MUTTON/CHICKEN ROAST
(4 portions) 1 Mutton 2 Sliced onion 3 Ginger/garlic paste 4 Chilli powder 5 Coriander powder 6 Turmeric powder 7 Curd (beaten) 8 Tomato puree 9 Oil 10 Garam masala powder 11 Pepper corns (crushed) 12 Salt 500 gms 100 gms 20 gms 10 gms 10 gms 5 gms 100 gms 100 gms 150 gms 5 gms 5 gms to taste

Method: 1. Clean and boil the mutton along with ingredients 2 to 8. Dry. 2. Heat oil in a Kadai, add boiled mutton. Roast till golden brown in colour. 3. Finish with garam masala & crushed pepper corns. Note: - For roast chicken do not boil. Cook the masala in Kadai, brown, add chicken and cook till tender. Finishing remains the same.

CHICKEN INGURU
(4 portions) 1 Chicken breast 2 Onions whole 3 Green chillies/ginger/garlic 4 Whole garam masala 5 Khus khus 6 Coconut 7 Oil 8 Cloves 9 Chilly powder 10 Coriander powder 11 Turmeric powder 12 Chopped tomatoes 13 Chopped coriander leaves 14 Salt 8 nos (boneless) 100 gms 20 gms 5 gms 20 gms no 150 ml 5 nos 10 gms 10 gms 5 gms 100 gms bunch to taste

Method: 1. Clean and cut chicken breasts into 16 pieces. 2. Make a ground masala from ingredients 2 to 6. 3. Heat oil in a handi, add cloves and fry. Add ground masala and fry till brown. 4. Add chilli, coriander and turmeric powders, cook. Add chopped tomatoes, cook. 5. Add chicken and cook. 6. Finish off with chopped coriander leaves.