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Monthly Archives: October 2015

Arbi Fry/ Taro root/ Andhra Chamadumpa Fry

31 Saturday Oct 2015

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Preparation Time: 10 minutes 

Cook Time: 15 minutes 
Serves :4
Ingredients:
Arbi/Chamadumpa: 2 large (500 grams)
Green chilies: 4
Ginger: 1 inch piece 
Garlic: 2 cloves 
Red chili powder: 1/2 tsp
Coriander, jeera powder: 2 tsp
Turmeric: 1/2 tsp
Salt to taste 
Oil : 4 tbsp 
Method:
Cook the Arbi in a pressure cooker without adding water for 1 whistle or if you are cooking stove top, boil it for 15 minutes.
Make a paste of green chilies, Ginger and garlic. Peel the Arbi and slice them.
Add oil in a pan and add the chili paste. Fry for 30 seconds, add Arbi pieces, turmeric and salt. Fry until they are crisp. (About 15 minutes) Add chili powder and jeera powder. Mix well. Turn off the stove.
Serve hot with rasam rice or sambar rice. You can serve as an appetizer too.

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Ground Chicken Manchurian

31 Saturday Oct 2015

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Chicken Recipes

Preparation Time: 10 minutes 

Cook Time: 15 minutes 
Serves:4
Ingredients:
Marinate:
Ground Chicken/Chicken Keema : 500 gms
Ginger garlic paste: 2tsp
Soy sauce: 1 tbsp 
Red chili powder: 1 tsp
Black pepper: 1 tsp
All purpose flour/maida : 1 tbsp 
Corn flour/starch : 3 tbsp
Egg : 1
Salt to taste 
Sauce:
Soy sauce: 1 tbsp
Ketchup: 3 tbsp 
Vinegar: 1 tsp 
Red chili powder: 1 tsp
Salt to taste 
Red chili paste: 1 tsp 
Brown sugar: 1 tbsp ( you can use regular sugar if you don’t have brown sugar)
Other:
Sesame oil: 2tbsp
Scallions/ green onions: 4 chopped 
Ginger garlic paste: 1/2 tsp 
Corn starch/flour : 1 tbsp 
Method:
Mix all the ingredients listed under marinate well and keep it in the refrigerator for at least 30 minutes to 1 hour.
Heat oil for deep frying, make small balls of the chicken and drop them into the oil. Cook until they are golden brown. (About 4-6 minutes). Take them out and keep in a plate with a paper towel on it.
(The balls will double the size in oil but once taken out, they come back to the size you made. Don’t be alarmed)
Prepare your sauce by mixing all the ingredients.
Heat the sesame oil in a pan and add the white part of the scallions and cook for 1 minute. Add Ginger garlic paste and fry for 30 seconds. Add the sauce and fry for 2 minutes add 1/2 cup water and cook for 1 more minute. 
Add the chicken balls and toss well. Make a slurry of corn starch and 3tbsp of water and mix to the chicken. Mix quickly and turn off the heat.
Garnish with the rest of the scallions and serve as an appetizer or with fried rice.

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Tomato Baath/ Tomato Upma

30 Friday Oct 2015

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Bajji's, Bondas, Tiffins

Preparation Time: 5 minutes 

Cook Time: 15 minutes 
Serves : 3-4
Ingredients:
Sooji/ Bombai rava: 2 cups
Onion: 1 sliced 
Tomato: 1 medium chopped 
Green chilies: 6 slit 
Curry leaves: 1 sprig
Turmeric: 1 tsp
Salt to taste 
Water : 6 cups 
For Tempering:
Chana Dal/ Senaga pappu: 2 tsp
Urad Dal/ Minappappu: 2 tsp
Mustard seeds/ aavalu: 2 tsp
Cashews: 2 tsp
Method:
Dry roast the rava for 2 minutes and keep aside.
Heat 2 tbsp oil or ghee in a pan and add all the ingredients under tempering. Once the seeds start splattering, add curry leaves, green chilies, onions and turmeric. Cook until onions are translucent. 
Add tomatos and salt cook until they turn mushy. Add water. Once it comes to a boil, add the dry roasted rava slowly by mixing well no lumps are formed. 
Simmer the stove and cook for 2 minutes. Turn of the heat. Serve with some lemon juice.

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Curd Rice/ Yogurt Rice

29 Thursday Oct 2015

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This is a recipe I tasted first when I visited family couple weeks ago. So, I thought to give it a try. Lots of fruits mixed in the rice so great way for kids to get their fruit too. They will love it. Thanks Sunny for this amazing recipe.

Preparation Time: 10 minutes 
Cook Time: 2 minutes 
Serves: 2
Ingredients: 
Rice : 1 cup cooked 
Yogurt : 1 cup 
Grapes: 1/4 cup sliced in half 
Pomegranate seeds: 1/4 cup
Curry leaves: couple 
Salt to taste
For tempering:
Oil : 2tsp
Chana dal/senaga pappu : 1 tsp
Urad dal/ minappappu: 1 tsp
Jeera / cumin : 1/2 tsp
Mustard seeds/ aavalu: 1/2 tsp
Dry red chili : 1
Method:
Take the rice, salt,curd/yogurt and mix well no lumps. 
Heat a pan and Take all the ingredients under tempering and fry until the seeds splatter. Add curry leaves and it to rice.
Mix the fruits and serve.

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Garlic Bread

28 Wednesday Oct 2015

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Preparation Time: 5 minutes 

Bake Time: 25 minutes 
Serves: 4
Ingredients:
Italian / French Bread: 1/2 loaf
Butter : 1/4 cup room temperature 
Parsley : 3 tbsp chopped finely 
Garlic Cloves: 2 minced
Method:
Make a paste of butter, parsley and minced garlic. Rub it over the bread that’s sliced into 1 inch thick.
Heat the oven to 350 degrees F. On a baking sheet, place an aluminum foil and place bread over it. Cover with another foil and bake for 25 minutes.
Great with soups, salads or just by itself with a little marinara sauce.

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Vegetable rolls

27 Tuesday Oct 2015

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Preparation Time: 10 minutes 

Cook Time: 10 minutes 
Serves: 2-3
Ingredients:
Egg roll wrappers : 10 ( you can find these in the grocery stores. I will post the homemade roll recipe soon)
Cabbage: 2 cups shredded 
Carrot: 1 large shredded 
Onion: 1 medium sliced
Green chilies: 2 chopped finely 
Soy sauce: 2 tsp
Red chili sauce: 1 tsp (optional)
Ginger garlic paste: 2 tsp
Sugar : 1 tsp
Corn starch/flour : 1 tbsp
Water : 3tbsp
Salt to taste 
Method: 
Heat oil in a wok (or a pan) and add chilies and Ginger garlic paste and fry in high heat for 30 seconds. Add all the veggies and cook on medium to high heat for 6-7 minutes with closed lid. Add salt, sugar, soy sauce and chili sauce. Mix well. Cook for 2 minutes. 
Make a slurry with corn starch and water and add it to the veggies. Mix well and turn off the heat. Let it cool a little.
Make a slurry with 2 tbsp water and a pinch of corn starch to close the rolls.
Take the sheets, add the veggies and fold as shown in the pictures and close tightly. Deep fry until golden brown.
Serve hot with chili sauce, duck sauce or hot mustard.

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Andhra Kodi Vepudu/Chicken Fry

27 Tuesday Oct 2015

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Chicken Recipes

Preparation Time: 10 minutes 

Cook Time: 30 minutes 
Serves : 3-4
Ingredients:
To marinate:
Chicken: 500 gms ( with bones, medium sized pieces)
Ginger garlic paste: 2 tsp 
Red chili powder: 2.5 tsp
Garam masala: 1.5 tsp
Turmeric: 1 tsp
Salt to taste 
Other:
Onion : 1 medium chopped 
Green chilies: 2 slit 
Water : 1/4 cup
Oil : 3 tbsp 
Cilantro/ Kothimera: 2tbsp
Method:
Take all the ingredients under marinate and mix well. Keep it in the refrigerator for 30 minutes.
Heat oil in a pan and add onions and green chilies. Fry them until onions turn translucent. Add 1/2 tsp of Ginger garlic paste and fry for 30 seconds. Add the marinated chicken and toss. Cook for 5 minutes and add water. Close lid and cook for another 20 minutes. Take the lid off and let the juices thicken and stick to the chicken. Turn off the heat.
Garnish with cilantro and serve as a starter or as a side dish with rice and rasam or sambar.

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Cilantro Tomato Chutney/Kothimera Tomato Chutney

27 Tuesday Oct 2015

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Preparation Time: 5 Minutes 

Cook Time: 20 minutes 
Serves : 4-5
Ingredients:
Cilantro/Kothimera: 1 cup
Tomato: 1 large diced
Green chilies: 6 cut in half
Garlic cloves: 2
Ginger: 1/2 inch piece 
Jeera / cumin : 1/2 tsp
Turmeric: 1/2 tsp
Salt to taste 
Oil : 2 tbsp 
Method: 
Heat 1 tbsp of oil in a pan and add cilantro and green chilies. Fry for 5 minutes. Once it’s done, take it out to a plate.
Add 1 tbsp to the pan and add tomato , Ginger, salt and turmeric. Cover with lid and cook until all the water is evaporated. Should take about 10-12 minutes. Turn off the stove.
Let it cool. Add jeera, garlic and everything you cooked to a blender and blend it for 1 minute. 
Serve with Dosa or idiyappam.

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Potato Rice

26 Monday Oct 2015

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Preparation Time: 5 minutes 

Cook Time: 20 minutes 
Serves : 4
Ingredients:
Rice : 2 cups 
Onion: 1 sliced
Tomato : 1 chopped 
Potatoes: 3 medium cut into small pieces 
Yellow Slit peas/senaga pappu /Chana dal: 2 tsp 
Red chilies: 2
Urad dal/ minappappu: 1 tsp
Mustard seeds/aavalu: 1 tsp
Cumin seeds/Jeera : 1/2 tsp
Red chili powder: 2 tsp
Cumin,coriander powder: 2 tsp
Turmeric: 1/2 tsp
Curry leaves: couple 
Lemon juice: 3 tbsp 
Salt to taste 

Method: 

Cook rice and keep it to a side.

Heat oil in a pan and add dry red chilies, Chana dal, urad dal, mustard seeds and jeera. Let them splatter. Add curry leaves and onions and until translucent.

Add turmeric and tomatos and cook for 2 minutes. Add potatoes and all the spice powders and mix well. Put the lid on. Cook until the potatoes are tender.

Add rice, lemon juice and toss well. Turn off the stove and serve hot.

This is a good recipe for lunch boxes too.


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Chili Chicken Gravy

25 Sunday Oct 2015

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Chicken Recipes

Preparation Time: 10 minutes 

Cook Time: 15 minutes 
Serves: 4
Ingredients:
To Marinate:
Chicken: 500 kg
Soy sauce: 2 tsp
Vinegar: 1 tsp 
Ginger garlic paste: 1 tsp
Corn starch/flour : 2 tbsp
Black pepper: 1tsp
Salt to taste 
Oil : 4 tbsp
Other:
Onion: 1 diced into cubes
Green pepper/ capsicum: 1 diced into cubes
Tomato: 1 diced into cubes 
Ginger garlic paste: 1 tsp
Ketchup: 2 tbsp
Red chili powder: 2 tsp
Coriander powder: 1tsp
Corn starch/ flour : 1 tbsp
Water : 3 tbsp
Method: 
Marinate the chicken with all the ingredients under marinate for 15 to 20 minutes.
Heat oil in a pan and fry the chicken till golden brown. Take the chicken off the pan and keep it on a plate with paper towel.
Add 2 tbsp oil to the same pan and add onions and green peppers. Cook for 2-3 minutes on high heat. (Veggies should be crisp yet cooked, hence the high heat)Add Ginger garlic paste and cook 30 seconds. Add tomato, mix well and cook for 2 minutes.
Add the spices and sauces. Mix well and cook for 1 minute. Add the chicken and toss. 
Make a slurry with 1 tbsp corn starch and 3 tbsp water and add that to the chicken. Toss well and turn off the heat. (If you want more gravy, add more slurry).
Serve hot with roti, naan, fried rice.

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