Thursday, March 17, 2016

Andra Style Rawas/Indian salmon fish curry( chapala pulusu)

Chapala pulusu

I have always been a huge fan of seafood. I love kingfish, prawns, mussels, shrimp, crabs, lobster, name it. It probably has something to do with growing up in coastal area; different types of fish curry are a way of life there and I've been eating them since I was a child. I also love fried fish...JUst love it. I could eat fish fry every single day without growing tired of it (my wallet would grow tired of it first ;) )


  • For the marinade:

  1. 10-12 Pieces of Rawas fish or about 500 grams 
  2. 1/2 tsp Turmeric powder
  3. 1tsp Salt
  4. 1tsp lemon juice

  • For the gravy/pulusu:
  1. 1/4 tsp Methi seeds
  2. 1/4 tsp mustard seeds
  3. 3 tsp Red chilly powder
  4. 1/2 tsp Turmeric powder
  5. 1/2tsp Pepper powder
  6. 2tsp Coriander powder
  7. 1 Spring Curry leaf
  8. 3-4 Green chilly,chopped
  9. 1tbsp Ginger Garlic paste
  10. 1 big onion finely chopped
  11. 3 Tomatoes Pureed
  12. 1 small marble sized ball of tamarind soaked in 1/4 cup of water
  13. 1/2 cup Gingelly oil or any vegetable oil
  14. Salt to taste

  • Marinate the fish pieces with little salt,turmeric powder and lemon juice
  • Soak tamarind in 1/4 cup of warm water for about 5 minutes.After 5 minutes make a pulp by squeezing the tamarind well. Strain the pulp and set aside.
  • Puree 3 tomatoes with 2tbsp of water and set aside.
  • Heat oil in clap chatti or pan,Add some mustard seeds, fenugreek seeds and curry leaves.Fry until the curry leaves are crisp.
  • Next add onion followed by chopped green chillies, ginger- garlic paste and salt .Fry till they are light brown.
  • Add in all the dry spices one by one and fry for couple of seconds.
  • Now add pureed tomatoes and tamarind pulp and 1/2 cup of water.Simmer the gravy for 10 minutes.
  • Add marinated fish and let it cook for 7-8 minutes on low flame.Remove off the heat and enjoy it with steaming hot rice.

Chunky n Easy Egg salad For Sandwiches and crackers

Chunky egg salad is great on a sandwich or as a side dish at a picnic or potluck. This is an easy egg salad recipe that will make the perfect addition to your meal
I would love to share my egg salad recipe with you, in hopes that you’ll fall in love with it! It is truly one of my favorite breakfast.
Creamy and full of flavor, this chunky egg salad has a nice crunch from bell pepper and minced onion. Extra bursts of flavor come from Worcestershire sauce, mayo and Dijon mustard.

 A good egg salad should start with perfectly hard boiled eggs, where the yolks are creamy, instead of overcooked, chalky, and crumbly.You can make egg salad sandwiches with this, or put spoonfuls of egg salad on crackers for a snack.


  1. 1/4 cup Mayonnaise 
  2. 1/2 teaspoon salt
  3. 1/4 cup onion, minced
  4. 1/4 teaspoon Worcestershire sauce
  5. 1 teaspoon Dijon mustard
  6. 1/4 teaspoon  white pepper or red chilly powder ( in this recipe i have used red chilly Powder
  7. 2 tsp Tomato ketchup 
  8. 6 hard-cooked eggs
  9. 2 tablespoons green pepper, minced 
  10. 1 tomato,thinly sliced.
  • Place the eggs in a single layer in the bottom of a saucepan, and cover them with enough cold water to rise an inch above the eggs. Place over high heat, and once the water has come to a boil, immediately remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10 minutes, then drain the eggs. Peel them under cold, running water.
  • In medium bowl, stir mayonnaise, salt, onion, green capsicum,Worcestershire sauce, mustard and chilly or pepper powder,tomato ketchup until well mixed. you can also add a pinch of sugar if you like.
  • Roughly chop the eggs, then mix with the remaining ingredients. Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!