Gongurra Mutton Curry

Another staple from my husband's town. This is a combination of meat and greens, so is very healthy than just a regular meat dish. It is made very spicy traditionally but I prefer to cut down on the spice.

Ingredients:
Mutton
Gongura leaves (Sorrel leaves/Pitwaa)
Onion
Chillies
Red Chilli powder
Oil
Salt

Method:

1. Cook Mutton separately as done in Mutton Curry
2. In a Pressure cooker put a layer of onion, chillies, chilli powder then top with Gongura leaves
3. Close cooker and cook till 1-2 whistles
4. Remove whistle and top and cook for 5 mins till Gongurra is done, Stir so that the leaves are smashed
5. Add mutton pieces and Oil from the curry, Add extra oil if needed
6. Cook for a few mins till oil separates at the top
7. For extra flavour add pudina leaves and boil

This cury tastes best the next day when the flavor of the leaves seep mutton pieces

Andhra Style Mutton Curry

Traditional Mutton curry recipe from my Mother-in-law's kitchen! You could just use this as a regular meat curry or use this curry as base to other curries like, Adding gongurra leaves for Gongurra Mutton curry.  You can also add veggies like potato, tomato, drumsticks for extra flavor. Test your imagination!

Ingredients:
Mutton
Onion
Chillies
Coriander
Mint
Ginger Garlic paste
Red Chilli powder
Garam Masala Powder
Salt
Oil

Method

1. Heat oil in presuure cooker and add onions and chillies till golden
2. Add ginger garlic paste and saute
3. Add mutton pieces and mix
4. Add Red chilli powder, garam masala poder, coriander and mint leaves
5. Add salt to taste
6. Add little water and close pressure cooker til 2-3 whistle
7. After 2-3 whistles remove whistle and cook on sim flame for 10-15 mins

 You can set aside around 1/4 kg mutton pieces for Gongura mutton curry

Royyalu Aakura Curry (Shrimp Veggie Curry)

I love shrimp. But because of its high cholesterol virtues I only cook it occasionally. This recipe gives an alternate way of having shrimp by cooking it with veggies. This makes it a more healthier choice with a chance of experimenting with different vegetables for different flavors.
My mother-in-law cooks a batch of shrimp and pairs them everyday with a different vegetable. Each day is a flavor feast while keeping your cholesterol in check.

Ingredients:
Shrimp
Vegetable like Thotakura/Chavuli/Amarnath Leaves, Gongura/Pitwaa/Sorrel Leaves, Dosakkaya/Keera/Cucumber
Onion
Chillies
Ginger garlic paste
Turmeric powder
Red chilli powder
Salt
Oil
Water
Tadka: Mustard seeds, Jeera, Chana Dal

Method:

1. Clean Shrimp and boil them in a pan with water, salt, turmeric powder and ginger garlic paste till the water is drained.Keep it aside. If you are making a big batch you can put in fridge for 2-3 days and only use some in the dish. 
2. Wash and drain vegetables and cut them
3. Put tadka in oil in a pan and fry
4. Add onions and chillies and fry
5. Add cooked shrimp and mix
6. After a little while add the cut vegetables
7. Cover pan with lid and let the curry cook in the vegetable's juice, no need to add water
8. After a while add red chilli powder and stir 
9. Switch of gas when veggies are done

Coconut Chutney

Traditional coconut chutney with a twist. Goes well with idli and dosas!
Replace Pudina leaves with Methi  or coriander leaves for a different chutney altogether!

Ingredients:
Cocount Grated
Pudina (Mint leaves)/Methi (Fenugreek leaves)/ Coriander leaves
Chillies
Tamarind
Garlic
Jeera
Salt
Oil

Method:

1. Fry the leaves in Oil along with chillies
2. Grate coconut if pieces
3. Add fried leaves
4. Add garlic, jeera, tamarind and salt and grind
5. You can refrigerate for a few days

Andhra Style Fish Curry

Fish is a staple diet in my hometown Kerala and my usband's hometown Andhra Pradesh. My mother-in-law makes this amazing fish curry that is so simple to make. Every bite melts in your mouth with an explosion of savory tanginess! Bliss!

Ingredients:
Fish - cleaned and cut
1 onion
6 chillies
1 bunch spring onion

1 bunch coriander leaves
few curry leaves
tamarind
Ginger garlic paste
Red chilli powder
Turmeric powder
Garam masala powder

Oil
Salt


Method:

1. Fry Onion, Chillies in Oil in Pressure cooker
2. Add spring onions, ginger garlic paste
3. Add turmeric powder, chilli powder 
4. Layer fish pieces on top
5. Add coriander leaves
6. In a vessel add tamarind to water and make tamarind paste
7. Add this watery paste to pan so that fish is submerged
8. Add salt and pinch of garam masala powder
9. Cook without whistle for few minutes
10. Tada!

Vankaya Dosakaya Pachadi (Eggplant Cucumber Chutney)

This chutney is a staple at my husbands side. It seems that no wedding is complete without this chutney.
It is a healthy alternate to the nut chutneys and refreshingly tasty. It goes well with idli, dosas and even with rice. I prepare good quantity as it can stay in fridge for 3-4 days.

Ingredients:
5-6 Eggplant small sized
1 tomato

few curry leaves
few coriander leaves
5-6 green chilies
1 Cucumber (Dosakaya)  peeled and chopped
A little oil
Salt

Method:

1. Heat oil in a pan and add tadka (mustard seeds, chana dal, jeera)
2. Add eggplant, tomato any veggies, along with chillies, curry leaves and fry
3. After they are done cooking, grind them to paste along with tamarind, garlic, jeera and coriander leaves
4. Add dosakaya pieces and grind so that there are not totally ground
5. Add salt according to taste

You can also add any leftover veggies to fry with the eggplant