Kayal Samayal English

Ingredients Beetroot – ¼ kg Grated Coconut – ¼ cup Shallots – 100gm Green Chilli - 2 Curry leaves – 2 Sprig Coriander leaves – 2 Sprig Keerai Podi – 2 teaspoon Salt – As per required Oil – 50 ml Preparation: *Grate the Beetroot and Coconut, Keep it aside. *Heat oil in a pan, tip in finely chopped onions and fry till the color changes. *Later add Beetroot,green chilli,curry leaves,coriander leaves and keerai podi. *Mix them altogehter in a medium flame till they almost done. *Then finally add the grated coconut, saute for 1-2 minutes and finish it off. Note: # This goes well with rice and fish curry. # The lovely color and the sweetness of this vegetable when combined with chilli and other spices leaves out a beautiful aroma. # You can also try this out for your lunch. Rabiya Rafiq

Ingredients Sardines fish 20 Pcs Coconut 1 Tomato 3 Mustard 2 Tspn Shallots 10 Pcs Fenugreek 3 Tspn Garlic 6 Cloves Green Chilies 2 Pcs Curry Leaves 1 small bunch Coriander (Cilantro) Leaves 1 Bunch Tamarind 1 big lemon size Kayal Masala Powder 5 Tbspn Oil 5 Tbspn Salt To taste Directions 1. Extract coconut milk and keep aside the first extraction. Add water to the squeezed coconut and extract again the milk. 2. Add the tamarind to first extraction and keep aside 3. Add Kayal masala, hand mashed tomato, green chilies, little fenugreek; little chopped garlic and finely chopped coriander to the cleaned fish. 4. Add now the tamarind and coconut mix 5. Add the second coconut extract to the above and boil 6. After it boiled well reduce the flame and simmer for some time. 7. While it is simmering add oil in a fry pan and tamper mustard, reminder of garlic and fenugreek. Add the chopped shallots and sauté until it become golden brown then add the curry leaves. 8. Add these tampered ingre...

Agani Curry  is traditional dish made at Kayalpatnam..  Ingredients:- Mutton - 1 / 2 kg Ginger garlic paste - 1sp Green chilli - 7-10 Curry leaves - a few Curd - 100gm Ginger garlic paste - 2 tsp Cinnamon : small stick Cardamom - 2Cloves - 2 Ramba leaves : 1no Onion - 1 Grind : Coconut - 1 / 4 no almonds - 5 Pista - 5 Cashew -5 poppy seeds - 1 tsp Oil , ghee , salt - as required Method:- 1.Grind the cashew nuts, almonds, coconut and poppy seed finely; use little water. 2. Wash the mutton, Marinate with ginger garlic paste, curd 50gm, green chilies, curry leaves, salt, keep a side for an hour. 3.In a pressure cooker add oil and ghee add the sliced onions and brown it. Add ginger & garlic paste, rambai leaves, curry leaves, cloves, cinnamon, cardamom,and balance curd, saute till golden brown 4.Now add the mutton mix and pressure cook it for 25mins or until the mutton is done. Add the cashew paste  5.When the mutton is cooked bring...

Mutton Liver - 250 gm Ginger Garlic paste - 2 spoon Turmeric Powder - 1 spoon Curd - 50 ml Red Chilli Powder - 1 Spoon Coriander powder - 1/2 spoon Garam masala - 1/2 spoon Cumin powder - 1/2 spoon Pepper Powder - 3-4 spoon Chopped onion - 1 Coconut oil - 3 tb spoon Salt to taste Method: Cut Liver into small pieces wash and drain Marinade by mixing together turmeric powder, curd, chilli powder,pepper powder, coriander powder, garam masala powder, cumin powder and salt. Marinate liver into the mixture for 1/2 an hour. Now heat oil in a pan, add onions and fry till golden brown Then add ginger, garlic and curry leaves and stir for few minutes, Add marinated liver. Pour 1/4 glass of water and close the lid.Liver Fry will be ready in 10 minutes. Serve hot with Plain Rice/ Roti / chapathi.