How to Cook Simple Onion Curry latest & unique new curry only by latha channel

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Curries are the most recognized part of the Indian cuisine. Most Indian dishes are usually curry based, made by adding different type of vegetable, lentils or occasional meats in the curry. The content of the curry and style of preparation varies as per the region. Most curries are water based, with occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and are eaten along with steamed rice and variety of Indian breads.

Andhra Pradesh and Telangana[edit] See also: Telugu cuisine
The food in general from Andhra Pradesh and Telangana, both with Telugu-speaking natives, is considered the hottest in India. The state, being the leading producer of red chilli and green chilli, influences the liberal use of spices, making their curries, chutneys, savories and pickles the hottest and spiciest in taste.
Chutney ( Hindi/ Nepali – “चटनी” also transliterated chatney or chatni, Sindhi: چٽڻي‎) is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip; whereas in an offshoot that took root in Anglo-Indian cuisine, is usually a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara or brown sugar) and vinegar that traditionally aims to give a long shelf life so that fall fruit can be preserved for use throughout the year, as are jams, jellies and pickles, or else to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is usually eaten with a Cheddar type cheese or with cold meats and fowl typically in cold pub lunches.[1] Nowadays, some of the making of pickles and chutneys that at one time in India was done entirely in people’s homes has partly passed over into commercial production. The disadvantage of commercial chutneys and those produced in western style with vinegar and large amounts of sugar is that the main aim of sugar and vinegar as preservatives is to make the product safe for long term consumption. Regular consumption of these products by those who are unaware of food content can add to total sugar consumption being increased to unhealthy levels.[2]

In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year, or – more usually are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator, to add variety to a meal.

Please watch: “Quick & Easy Masala Bhindi Recipe for School Children lunch box | School lunch ideas for kids”

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eating pumpkin curry and fried fish with rice

eating pumpkin curry and fried fish with rice . also cake . aj mein bahat hi tasty sabji banaya hain , maza ageya khane mein .
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Lets look over the ingredients

chicken – 1 kg
Ginger – 1 inch
garlic – 2- 3 full garlic pieces
green chili – 7-8 pc
tomatoes – 4 pieces
curd – 1 cup

In Dry Spices
Red chili powder – 3 -4 TBSP
Turmeric powder – 2 TSP
Cummin Powder – 2 TSP
Chicken masala – 2 TBSP

In solid spices we need
Bay leaf – 2 pc
Cummin seeds – 1 TBSP
red Chili – 4 -5 pcs
Cloves – 7- 10 pcs
Green cardamom – 4- 5
black cardamom – 2
cinnamon stick – 1 inch

Cooking Oil – 200 ml
Clarified Butter (Ghee) – 1 TBSP

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egg masala gravy | simple egg curry recipe | egg masala curry recipe

This is a very simple egg curry recipe to make at home in short time every non vegetarian like egg masala gravy and also kids this so I am showing you in this video how to make egg curry in hindi mostly people like egg gravy for rice you will be see lots of video like easy indian curry recipe , south indian egg curry recipe , tomato egg curry , boiled egg recipes indian,simple onion egg curry, egg masala curry in a spicy tomato gravy but method is boiled egg with tomato same to make this recipe of anda curry or restaurant style egg curry
egg curry recipe or anda curry recipe

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Vegetable Coconut Curry Recipe - Mooli Beans Gourd Indian Vegan

Loads on on in this super easy Indian coconut vegan curry, we have green beans, okra, white radish ( mooli ), okra, wing beans, snake gours and loads more.Enjoy. Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don’t mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. – – – – –
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Simple Tomato Curry Making – Indian Recipes

Theory part –

Ingredients for Tomato Curry:

1)Sufficient oil
2)Sufficient salt
3)Sufficient Coriander leaves
4)One onion
5)One spoon of ginger garlic paste
6)3 Green chili
7)One TSP of Turmeric Powder
8)Two Spoons of Red chili Powder
9)Two Cups of Tomatoes
10)Sufficient Mustard and Cumin Seeds

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Dhabha Style Chicken Curry | Indian Chicken Curry | Simple Chicken Curry recipe | bharatzkitchen

Desi Indian Curry or Dhabha cooking like paneer masala or mutton curry, even dal makhni, punjabi chole masala , kadhai chicken all have a unique way of cooking I.e. very very well and in this video I want to discuss just that , i.e. why in dhabha style cooking people use to use whole spices what causes and how .dhabha style is different from restaurant style i hope you like the recipe 🙂

Full recipe :

Dhabha Style Mutton Recipe :


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Chicken Curry | Simple Indian Cooking | Sanjeev Kapoor Khazana

Learn how to make the classic chicken curry by watching this video. Do subscribe to the channel for more incredible recipes
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750 grams chicken, cut into 1 inch pieces on the bone
½ teaspoon turmeric powder
2 teaspoons red chilli powder
Salt to taste
¼ cup yogurt
¼ cup coriander seeds
½ tablespoon fennel seeds (saunf)
½ inch ginger piece
1 green chilli
½ small bunch of coriander leaves
2 medium onions, roughly chopped
5-6 garlic cloves
½ tablespoon caraway seeds (shahi jeera)
½ tablespoon poppy seeds (khuskhus)
1 inch cinnamon stick
2 cloves
5 black peppercorns
1 bay leaf
1 star anise (phoolchakri/badiyan)
1 green cardamom
2-3 whole cashewnuts
2 tablespoons oil
2 medium tomatoes, grated


1. Marinate the chicken with turmeric powder, red chilli powder,
salt and yogurt for one hour in a refrigerator.
2. Put coriander seeds, fennel seeds, ginger, green chilli,
coriander leaves, onions, garlic, caraway seeds, poppy seeds,
cinnamon, cloves, peppercorns, bay leaf, star anise, green
cardamom and cashewnuts in a mixer jar and grind to a fine
and thick paste with sufficient water.
3. Heat oil in a non-stick pan, add tomatoes and sauté for five to
six minutes on medium heat.
4. Add the ground masala and sauté, on medium heat, for eight
to ten minutes or till the oil separates from the masala.
5. Add marinated chicken and sauté on high heat for six to eight
minutes or till the chicken pieces turn brown.
6. Add sufficient water. Cover and cook till the chicken is
completely cooked.
7. Transfer into serving bowl and serve hot with rice / chapatti /
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Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. http://www.howtocookgreatcurry.comTraditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called “curry” may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning ‘sauce’, which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, http://www.howtocookgreatcurry.comkari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with “a spice blend used for making kari dishes … called kari podi or curry powder.”. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in ‘The Forme of Cury’ (1390). Historically, the word “curry” was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of “currey”. By the fourth edition of the book, other ingredients such as turmeric and http://www.howtocookgreatcurry.comginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
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Simple Chicken Curry (Malaysian style)

A bowl of curry chicken rocks every household with their own recipe. Some may even funk it up with more spices to add more taste and flavours. That’s why curry differs from family to family. This is my take on it, simple and you cannot go wrong with it.

Full cooking recipe on website:

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450g of chicken
1/2 tablespoon of curry powder
1 tablespoon of light soy sauce

To blend:
3 tablespoon of curry powder
3 candlenuts
3 pips of garlic
3 shallots
2cm ginger
5 dried chili

To add to curry:
2 potatoes
1 brown onion
1 lemon grass (bruised at the end)
5 sprigs of curry leaves
300ml of coconut milk
300ml of water
Salt and sugar to taste
Oil to fry

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Simple Chicken Curry with Thick n Smooth Gravy|Indian Style|Hot n Spicy

Simple Chicken Curry with Thick n Smooth Gravy is a very simple recipe, where you do not have to spend much time at the stove, except for occasional stirring. The highlight of the curry is its thick and smooth gravy, suitable to serve with Indian breads and rice dishes.

Watch my other chicken curry recipes here:


Chicken – 1lb/450 g;

For marination – 1 tsp each of salt, black pepper powder, turmeric powder, any chicken masala powder (optional) and lemon/lime juice;

For the gravy – 1 cup diced onions, 5-6 cloves of garlic, 1 inch piece of ginger, 2 dry red chillies, 2 tbsp shredded coconut, 1 bay leaf, 5 cloves, 1 inch piece of cinnamon;

Cooking oil – 2 tbsp;
Coriander powder – 1 tbsp;
Red chilli powder – 1 tsp;
Garam masala powder – 1 tsp;
Tomato – 1/2 cup pureed/chopped;
Water – 1/2 to 1 cup;
Salt and black pepper powder – to taste;
Sugar – 1 tsp;
Lime/lemon juice – 1 tsp;
Coriander leaves to garnish.

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Other chicken recipes:

Yogurt curry with cucumber –

Fluffy Vegetable Omelette –

Palak Chana Curry/Spinach n Black Chickpeas Curry –

Chicken Wrap:

Crispy Wheat Dosa:

Tomato Pickle:

Masala Egg Toast:

Aloo Palak Paratha:

Tomato Soup with Poached Eggs :
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