Arbi Fry/ Taro root/ Andhra Chamadumpa Fry

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.

Ground Chicken Manchurian

Tags

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.

Tomato Baath/ Tomato Upma

Tags

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.

Curd Rice/ Yogurt Rice

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.

Garlic Bread

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.

Vegetable rolls

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.

Andhra Kodi Vepudu/Chicken Fry

Tags

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.

Cilantro Tomato Chutney/Kothimera Tomato Chutney

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.

Potato Rice

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.

Chili Chicken Gravy

Tags

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.