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Showing posts from September, 2009

Chicken Chettinad

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We need:


Chicken 500gms
Tomato 2
Onion 3small
Ginger garlic paste 1 1/2 sp
Curry leaves 5
Coriender leaves 1/2 cup
Green chilli 6
Red chilli 6
Dry coconut powder 1/4 cup
Pepper powder 1 1/2 sp
Cumin 1 1/2 sp
Garam masala 1sp
Salt to taste
Oil 1/4 cup



Method:


In a small pan heat 1/2 sp oil and add cumin, red chilli, pepper powder and coconut and roast for few mits till coconut becomes light brown.
Grind this along with 1 onion and some water.
In a big pan heat oil and add onions and green chilli which r cut length wise.
Now add ginger garlic paste and curry leaves.
When the raw smell of ginger garlic paste goes add chicken and cook for 15mits.

Now add tomato, masala paste, garam masala and salt. Cover with lid and cook till the chicken is cooked and the curry leaves oil. This curry will be little dry if u want to have some gravy add water and cook for some more time. Garnish with fresh coriender leaves. This chicken curry can be served with rice or rice for upto 4 people.

Chicken Dum Biryani

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We need:


Chicken 2 pounds
Red onion 1large
Green chillies 6
Black peppercorns 10
Cinnamon Stick 1inch
Cloves 8
Elachi 5
Bayleaves 4
Basmati Rice 3 cups
Chicken biryani masala 4sps
Chilli powder 2sps
Salt to taste
Rose water 4sps
Food color 1/4 sp
Cilantro chopped 1cup
Curd 1cup
Ginger garlic paste 11/2 sp
Oil 1/2 cup


Method:


Marinate chicken with curd, ginger garlic paste, chopped green chillies, 2sps chicken biryani masala, Chilli powderand little salt. Marinate for atleast 2hrs.
Wash rice and add 10 glasses of water.
Add rest of the biryani masala, 2bay leaves, 1/2 inch cinnamon, 4 cloves, few peppercorns, Elachi, little chilli powder , jeera, salt to taste, 5sps oil and cook till rice is 80% done.
Drain the rest of the water when rice is 80% cooked.
In a pan heat rest of the oil and add rest of the whole garam masalas and chopped onions. saute for few mits and add marinater chicken. Cook till the chicken is 80% cooked and no water is left out. In a tray spread half of the cooked r…

Garelu with chicken curry

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We need:


Udad dal 1cup
Rice flour 1/4 cup
Soda 1/4 sp
Green chillies 4
Onion 1 medium
Ginger root 1 inch
Curry leaves 6
Cilantro 1/2 cup
Salt to taste.
Oil for deep frying
Chicken curry


Method:


Soad udad dal over night and grind it adding little water.
It should be in thick consistancy.
Add rice flour, chopped chillies, onion, curry leaves, cilantro, ginger, soda and salt.
Now heat oil in pan.
Wet your hands and take little batter and press it in ur left hand using right hand. Make a hole in the middle and deep fry till golden brown.
Serve hot with chicken curry or any other chutney.
This Garalu and chicken curry combination is made in Andhra on Kanumu day. The day after sankranthi festival.


Tip:

If u r unable to make garelu in ur hands.
Take a round a vessle with flat surface and turn it upside down.
Take a wet kerchief and place it on the vessle which is upside down.
Take a small ball sized batter and put it on the kerchief and press it. Now make a hole and lift the kerchief and take out the vada in to ur…

Egg Bajji

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We need:



Eggs 2 Besan 1cup Rice flour 1/4 cup Chilli powder 1sp Salt to taste Ginger garlic paste 1/4 sp Water as required Oil to deep fry. Soda less than 1/4 sp


Method:

Boil eggs and cut each egg in the 4 pieces. Add rice flour, chilli powder,ginger garlic paste, salt, soda to besan and mix with water. The batter should be of a thick consistency where if u dip egg in the batter it has to hold properly. Heat oil in a pan. Dip the egg piece in the batter and fry in oil. Fry till golden brown and serve with any sauce.


Tip:


Be careful and try to be far from stove once eggs r added to oil for frying. There is a chance of egg popping up in oil.