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Naatu Kodi Koora/Cornish Chicken Curry Recipe From I C I



½ kg Chicken 1½ tsp Chilly powder Salt to taste 3 tbsp Vegetable oil 2 cups water  5 tsp Poppy seeds  7 Onions-chopped 7 Green chillies 2 sprigs Curry leaves 1 tsp Turmeric powder 5 Cloves  2 Cardamom 1″ piece Cinnanmon stick 1½ tsp Coriander seeds 3 tbsp Cashew nuts  1½” piece Ginger 4 pods Garlic


1.Wash, clean, chop the chicken into cubes.

2.Grind the poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.

3.Marinate the chicken with above grinded paste,2 tbsp of chilly powder, a pinch of turmeric, salt, and set aside for 20 minutes. 

4.Heat oil in a pan, add the chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till golden brown.

5.Add the marinated chicken and mix well, cover with a lid and cook in low flame for 5 minutes.

6.Remove the lid, add 2 cups of water, cover and cook for 20 minutes until the chicken pieces turn soft.

7.When the chicken is soft, cook in high flame for 4 minutes till the gravy turns thick.

8.Garnish with the coriander leaves and serve hot with rice or rotis.

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Italian Breakfast Sandwich Recipe From I C I


                    1 head red leaf lettuce, rinsed and torn

                    2 medium fresh tomatoes, chopped

                    1 medium red onion, chopped                    

                    6 tablespoons olive oil

                    2 tablespoons white wine vinegar

                    2 tablespoons chopped fresh parsley

                    2 cloves garlic, chopped

                    1 teaspoon dried basil

                    1/4 teaspoon red pepper flakes

                    1 pinch dried oregano                    

                    1/2 pound sliced Capacola sausage

                    1/2 pound thinly sliced Genoa salami

                    1/4 pound thinly sliced prosciutto

                    1/2 pound sliced provolone cheese

                    4 submarine rolls, split

                    1 cup dill pickle slices


In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.               

Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve. 

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Andhra Korameenu Pulusu/Fish Soup Recipe From I C I


Fresh Fish cut into nice pieces

½ cup cooking oil

3 medium sized onions (about 2 cups finely chopped)

Salt to taste

1 ½ tsp ginger & garlic paste

1 tsp mustard seeds (avalu)

½ tsp cumin seeds (jeera)

¼ tsp methi seeds (fenugreek seeds)

10 – 12 curry leaves

1 tsp cumin powder

1 tsp coriander powder

¼ tsp turmeric powder

3 tbsps chilli powder (adjust

1 large lemon size tamarind (Soak in 2 cups of warm water and extract juice out of it))

5 green chillies (slit into halves)

4-5 tbsps freshly chopped coriander for garnish

Cooking fish pulusu

Figure: Fish Pulusu Making


  • Heat 4 -5 tbsps of oil in a deep and wide bottomed pan. On medium flame, add chopped onions, salt, and fry for 5 to 8 minutes or till the onions turn soft. Add ginger & garlic paste and fry for another 3 mts till the raw smell disappears. Turn off the flame. Allow to cool, grind it to smooth paste and set aside.
  • In another pan, heat 1 tbsp of oil, gently place the fish pieces beside each other and fry just for 1 minute on both sides till the pieces turn to white in color. This would help the fish to hold its shape while cooking in the gravy. Turn off the flame. Gently lift each piece, arrange them in a plate and set aside.
  • Heat remaining oil in a pan, on low flame, add mustard seeds, cumin seeds and let them crackle. Add methi seeds and fry till brown. Add curry leaves and fry for few seconds.
  • Add the onion paste, cumin powder, coriander powder, turmeric, chilli powder and fry for a minute on low flame.
  • Add the extracted tamarind juice without pulp, increase the flame to high and bring it to a good boil. Add slit green chillies. Let it cook  on high flame till the froth on top disappears, and oil starts separating on top of the gravy(about 10 mts). Taste the gravy and adjust salt, chilli powder or tamarind juice if required. (If adding more tamarind juice allow to cook for a while till the rawness disappears.)
  • Gently place the fried fish pieces in the pan, reduce the flame to low, cook covered for 10 minutes till the gravy thickens and oil floats on top. Once you add the fish pieces to the gravy do not mix it, lest the pieces would be break. (To mix, my mom used to catch hold of the pan and gently rotate it)
  • Add freshly chopped coriander leaves. Turn off the flame and let it stand for atleast 2 hours allowing the spices and tamarind juice to be absorbed by the fish before serving.
  • Serve with steamed rice.

A few tips to follow to while cooking the recipe are:

  • Always use fresh fish as it tastes best.
  • Use a wide heavy bottomed vessel so that it fits all the fish pieces in one layer.
  • Do not get tempted to mix the dish frequently after adding the fish pieces to the sauce. Fish pieces are very delicate and stirring frequently would break them.
  • To prevent fish from breaking u may fry the fish for a minute in oil. This helps the fish hold its shape when adding to the gravy. (optional step)
  • Let the pulusu rest for atleast 2 hours before serving.
  • If you have some time on hand then its worth replacing regular onions with shallots. Also dry roasted spices bring the best flavor out of the dish.

Note: Frying the fish pieces is an optional step. Raw fish pieces can be directly placed in the gravy. However first timers to the dish, may try frying the pieces, because fried fish holds it shape.

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Malva Pudding/RSA Special Recipe From I C I

Ingredients – Cake:

1 cup castor sugar 2 eggs (room temp) 1 tablespoon smooth apricot jam 1 ¼ cups cake flour 1 teaspoon bicarb of soda (5ml) pinch salt 2 tablespoons butter (30ml) 1 tablespoon vinegar (15ml) 125ml milk

Ingredients – The Sauce

250ml cream 125ml butter 125ml sugar 125ml water/Orange juice/Sherry/Brandy


Set oven to 190°C

Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency

Sift dry ingredients into separate bowl.

Melt butter in a small pot on a medium heat and add the vinegar and milk

Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.

Pour into an ovenproof casserole dish that takes about 2 liters.

Bake at 190°C for 45 mins until the top is nicely browned.

Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.

Serve it with ice-cream or custard or both.

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Chocolate Cake Recipe From I C I


2 cups flour ¾ cups cocoa powder 1 ½ tsp baking powder 2 tsp baking soda pinch of salt 1 cup milk 1 tsp vanilla essence 2 cups sugar ½ cup oil 1 cup boiling water or hot coffee 2 eggs


Preheat the oven to 180°C. Line two 23cm round cake pans, or one 23x33cm rectangular baking pan, with wax paper. Grease the paper and the sides of the pan well.

In a large bowl, sift the dry ingredients together.

Add the eggs, milk, oil and vanilla essence and beat with an electric mixer for about two minutes. Add the boiling water or coffee and mix until combined.

Pour the batter evenly into the prepared pans and bake for 30-40 minutes.

To test if the cake is ready, insert a toothpick into the middle of the pan. If it comes out clean, the cake is ready. A single rectangular cake will take slightly longer to bake than two round layers.

Slide a knife around the edge of each cake to loosen it from the pan, turn the pan over onto a metal rack and peel off the paper.

Let the cake cool completely before covering with icing.

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Dosa Avakaya/Cucumber Pickle Recipe From I C I


1 medium dosakai 3-4 tbsp mustard seeds 3-4 tbsp red chilli powder 2-3 tbsp salt Juice of 1 lime 2 tbsp oil


Wash and cut dosakai and remove the seeds. Pat to dry and cut into bite size peices (1/4 inch). Grind all the dry ingredients (mustard seeds, chilli powder and salt). Take a dry container and put the chopped dosakai pieces. Add 3/4th of the spice mixture lime juice and oil and mix well. Now add 1/2 of the remaning mixture and mix well. Taste the pickle and adjust the seasoning as needed. Cover it and leave it in room temperature over night. The dosakai will start absorbing all the flavors from the spices. Refridgerate the container. You can serve this pickle the next day.

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Andhra Avakaya Pachadi/Mango Pickle Recipe From I C I


4 cups sliced raw mango pieces. 1 cup salt. 1 cup red chilli powder(If u want to make it mild u can first add half cup and later u can add more to it.) 3/4 cup turmeric powder. 1/4 cup mustard powder. 1/4 cup fenugreek powder. 2 cups seasame oil. 10 garlic cloves crushed.


First wash the raw mangoes, well and wipe it nicely with a colth and let it dry for a minute. Meanwhile we can prepare the mustard powder and fenugreek powder, to make this powders we have dry roast the mustard and fenugreek seprately and grind them into fine powders. Now slice the mango into 2 inch slices and measure. Add this slices into a large bowl. 

Now take the oil in a bowl and add the turmeric powder to the oil and mix well, later dip the mango slices into this oil mixture(by doing this the pickle will not spoil and it will stay for longer period). When ur done dipping the mango slices in the oil, now add chiili powder, salt,mustard powder, fenugreek powder and mix all together nicely later add the crushed garlic and remaining seasame oil and keep this aside remember not to use any wet containers or wet hands while making this pickle. 

After mixing all the ingredients set this pickle aside covered in a safe place and let it marniate the pickle for 3 to four day so that the spice mixtures is well mixed with the mango slices. After 3-4 days mix the pickle nicely and taste it and check weather salt is correct or not if u feel its less add some more to it(If salt is not enough the pickle will get spoiled very soon so we should see that the salt is perfect in this pickle. Now store the pickle in a air tight glass jars or procliam container and store them. This pickle can be preserved for more than a year.