Spicy Chicken fry from southern Andhra.
Typical Andhra style chicken curry, a good combination for Briyani or chappati.
(Kozhi masala / Kodi kura / Chicken kuzhambu / Kozhi curry)
A spicy south indian curry made with brinjals. Usually served as a side for biryani or plain rice.
Basically a Chinese dish but with dash of Indian spices, it has become more of a Indo-fusion creation. Spicy cauliflower masala made with Chinese and Indian sauces. This popular street fare can be made dry or with gravy.
The origin of chicken 65 dates back to early 60's. There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favourite. Very popular in restaurants and fast food menus. But with the right use of spices the same restaurant quality can be aquirred with ease at home.
Royyala Iguru is a spicy prawn curry from Andhra.
Spicy Chettinadu meen varuval, a spicy fried fish marinated with a blend of unique southern spices.
Simple green beans dry fry. (Poriyal, Thoran or Vepudu)
Indian vegetable fritters.
Traditional North indian dish, where chicken is cooked in a spicy rich cahewnut sauce. Nowadays it has become more common and fancy to serve the dish in a kadai with capsicum/bell peppers.