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Monthly Archives: November 2015

Baby corn Fritters

30 Monday Nov 2015

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Preparation Time: 5 minutes 

Cook Time: 7-8 minutes per batch 
Serves: 3-4
Ingredients:
Baby corn : 40
All purpose flour/Maida : 1 cup
Corn Starch/Flour : 1/2 cup 
Ginger garlic paste: 1 tbsp 
Red chili powder: 1 tsp 
Coriander powder: 1 tsp 
Baking soda: 1/2 tsp 
Water: 200 ml
Salt to taste 
Method:
Mix all ingredients except baby corn to make the batter. 
Cut the corn into half, heat oil for deep frying, dip the corn into the batter and drop them into the oil. Fry until they are golden brown.
Serve hot with hot sauce or chili paste.

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Chicken Majestic – Andhra Dish

30 Monday Nov 2015

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Chicken Recipes

Preparation Time: 10 minutes 

Marinate Time: 4 hours (3+1 hours)
Cook Time: 15 minutes 
Serves : 2-3
Ingredients:
First Marinate:
Chicken : 250 gms
Buttermilk : 1/2 cup
Salt to taste 
Second Marinate:
Corn Flour/Starch : 2 tbsp 
Ginger garlic paste: 1 tbsp 
Soy sauce: 1 tsp 
Egg : 1
Other:
Mint : 1/2 cup chopped 
Green chilies: 3 slit 
Ginger garlic paste: 1 tsp 
Red chili powder: 1.5 tsp 
Cumin coriander powder: 1 tbsp 
Curd/yogurt: 3 tbsp 
Turmeric: 1 tsp 
Curry leaves: 3 sprigs 
Method:
Take the ingredients from first marinate and marinate the chicken for 3 to 4 hours. 
Take the ingredients from second marinate and mix them with the marinated chicken. Keep it back in the refrigerator and leave it for 1 hour.
Heat oil for deep frying and fry the chicken until golden brown.
Heat oil in a pan and fry half of the curry leaves and green chilies. Add ginger garlic paste and sauté for 1 minute. Add red chili powder, cumin coriander powder and turmeric and mix well. Add mint and fry for 1 minute, add curd and mix well. Add chicken and toss well to coat. Turn off the stove.
Fry curry leaves and garnish.
Serve hot as an appetizer or with rasam rice.

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Chicken Pulusu/Chicken Gravy

30 Monday Nov 2015

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Chicken Recipes

Preparation Time: 10 minutes 

Cook Time: 20 minutes 
Serves: 3-4
Ingredients:
Chicken: 250 gms
Onion : 2 medium chopped 
Tomato: 1 large chopped 
Ginger garlic paste: 1 tbsp 
Red chili powder: 1 tsp 
Garam masala: 1 tsp 
Cumin coriander powder: 1 tbsp 
Coconut powder: 2 tbsp 
Fennel seeds: 1 tsp 
Curd/ yogurt: 2 tbsp 
Turmeric: 1 tsp 
For Tempering:
Green cardamom/Elachi: 3
Cloves/Laung: 5
Cinnamon: 1″ stick 
Method:
Heat 3 tbsp of oil in a pan and add all the ingredients listed under for tempering and sauté for 1 minute. Add onion and turmeric and sauté till they turn translucent. Add ginger garlic paste, sauté for 39 seconds. Add chicken, fennel seeds, salt, red chili powder, cumin coriander powder and garam masala, mix well and fry for 5-7 minutes or until chicken is nice and brown. Add tomatos and cook until they are mushy with a close lid. Add yogurt, coconut powder and 1.5 cups of water and mix well. Close lid and cook for 5-7minutes or until you see a gravy consistency served with biryani or Pulav. Turn off the stove and serve hot with biryani or Pulav. Garnish with coriander leaves.

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Capsicum Pulav/ Green Pepper Pulav

29 Sunday Nov 2015

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Pulav

Preparation Time: 10 minutes 

Cook Time: 20 minutes 
Serves : 4-5
Ingredients:
Rice: 2 cups 
Capsicum/green bell pepper: 1 large sliced
Onion : 1 large sliced
Green chilies: 5 slit 
Ginger garlic paste: 1 tbsp 
Coconut milk: 1.5 cups 
Water: 2 cups 
Garam masala: 1 tsp 
Coriander powder: 1 tbsp 
Fennel seeds: 1 tsp 
For tempering:
Ghee : 4 tbsp 
Green cardamom/Elachi: 4
Cloves/Laung: 5
Cinnamon: 2″ stick
Bay leaves: 2
Shahi jeera : 1/2 tsp 
Star Anise: 1
Mace : 2
Cashews: 2 tbsp 
Method:
Wash and soak rice for 30-40 minutes.
Heat ghee in a vessel and add the ingredients listed under for tempering and sauté for 1 minute or until the cashews turn golden brown. 
Add the green chilies, fennel seeds and onion and sauté till the onions turn translucent. Add the ginger garlic paste and sauté for 30 seconds. Add the green pepper and fry for 2 minutes. Add the garam masala, salt and coriander powder and mix well. Add coconut milk and water. 
Bring it to a boil and add drained rice. Bring it to a boil, simmer the stove and close lid. Cook until rice is done.( About 6-7 minutes). 
Let it rest for 5 minutes before opening the lid.
Serve hot with raita or any gravy.
I served mine with Chicken Pulusu.

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Chicken Keema Balls Fry

29 Sunday Nov 2015

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Chicken Recipes

Preparation Time:10 minutes 

Cook Time: 7-8 minutes per batch
Serves: 3-4
Ingredients:
Ground Chicken/ Chicken Keema : 1 lb (450 gms)
Ginger garlic paste: 1 tbsp 
Red chili powder: 1/2 tsp 
Besan/ Gram flour: 1/4 cup 
Cumin coriander powder: 1 tsp 
Garam masala: 1 tsp 
Salt to taste 
To blend:
Mint/Pudina: 1/2 cup 
Coriander leaves: 1/2 cup 
Green chilies: 3
Method:
Wash and Squeeze all the liquids of the chicken. 
Blend the above listed ingredients, mix all the ingredients together very well.
Make a golf ball size balls and keep aside.
Heat oil for deep frying and fry them in batches.
Serve hot as an appetizer or with rasam rice.

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Thai Chili Fried Rice

29 Sunday Nov 2015

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Fried Rice

Preparation Time: 5 minutes 

Cook Time: 10 minutes 
Serves: 4
Ingredients:
Long grain Rice : 1.5 cups 
Onion: 1 chopped finely 
Green chili: 1 sliced
Red chili: 1 sliced 
Scallions/ Green Onions: 3 chopped (for garnish)
Eggs: 2
Black pepper: 1 tsp 
Thai red curry paste : 2 tbsp 
Soy sauce: 3 tbsp 
Salt to taste 
Oil : 3 tbsp 
Method:
Heat oil in a pan and add red and green chilies. Sauté for 30 seconds, add onions and sauté till they turn translucent. Add the curry paste and fry for 1 minute. 
Beat the eggs with pepper and a little 
salt. Pour it into the pan and cook for 1 minute. Add rice and toss well to coat, add salt and soy sauce and toss again. 
Cook for 2 minutes. Turn off the stove.
Garnish with scallions and serve hot.
Note: you can add Shrimp/prawns after adding the curry paste and cook well too.  Continue with rest of the procedure.

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Tomato-Mint Rice

28 Saturday Nov 2015

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Rice Recipes

Preparation Time: 10 minutes 

Cook Time: 25 minutes 
Serves : 4
Ingredients:
Rice : 1.5 cups
Onion : 1 sliced 
Tomato: 2 Chopped 
Potato : 1 peeled and chopped 
Carrot : 1 cut in circles 
Peas : 1/2 cup
Mint/Pudina: 1/2 cup chopped 
Green chilies: 5 slit 
Ginger garlic paste: 1 tbsp 
Red chili powder: 1/2 tsp 
Garam masala: 1 tsp 
Salt to taste 
For tempering:
Oil : 4 tbsp 
Green cardamom: 4
Cinnamon : 2″ stick 
Cloves : 5
Fennel seeds: 1/2 tsp 
Method:
Wash and soak rice for 30-40 minutes.
Heat oil in a pan and add the ingredients listed under for tempering and sauté for 1 minute. Add green chilies and sauté for 30 seconds, add onions and sauté till they turn translucent. Add ginger garlic paste and fry for 1 minute. Add mint leaves and cook for 1 minute.
Add tomatos and cook until they are mushy, add all the rest of veggies and cook for 3 minutes. Add the red chili powder, garam masala and salt, mix well. Pour 2 and 3/4 cups of water and bring it to a boil. Drain the rice and add it to the water. Bring it to a boil again, simmer and put the lid on. Once the rice is done (5 minutes) turn off the stove. Don’t open the lid for at least 5 minutes.
Serve hot with raita.

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S’mores in Microwave

27 Friday Nov 2015

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Preparation Time: 2 minutes 

Cook Time: 1 minute
Makes: 4
Ingredients:
Graham Crackers: 8
Marshmallows : 4
Hershey Chocolate Bar: 1 – break into 4 pieces.
Method:
Take a plate and put a paper towel in it. Place the 4 graham crackers flat surface facing up. Place the marshmallow on top of it. 
Microwave for 10 seconds. Take it out and put the chocolate pieces on top of the marshmallows. 
Take the other 4 graham crackers and heat in the microwave for 20 seconds. Take them out and place them on top of the chocolate.
Let it rest for 2 minutes before serving.

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Pesarapappu Kura/Moong Dal Curry

27 Friday Nov 2015

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Veg Curries

Preparation Time: 5 minutes 

Cook Time: 15 minutes 
Serves : 2
Ingredients:
Pesarapappu/Moong Dal : 1/2 cup 
Onion: 1 chopped 
Green chilies: 2 chopped into big pieces 
Garlic: 1 clove crushed 
Dry red chili : 1
Jeera/Cumin: 1 tsp 
Aavalu/ Mustard seeds: 1/2 tsp 
Turmeric: 1/2 tsp 
Curry leaves: 1 sprig 
Red chili powder: 1/2 tsp 
Cumin powder: 1/2 tsp 
Oil : 1 tbsp 
Method: 
Dry roast moong dal for 3-4 minutes. Turn off the heat. Add 1/2 cup of water to it after 3 minutes to soak.
Heat oil in a pan and add red chili, cumin seeds and mustard seeds and sauté for 1 minute. Add curry leaves and garlic and sauté for 30 seconds. Add green chilies, onion and turmeric and sauté until they turn translucent. Drain the dal and add it to the pan. Cook for 2 minutes. Add 1.5 cups of water, mix well put the lid ajar and cook for 8-10 minutes until the dal is cooked. 
Add salt, red chili powder and cumin powder and mix well. Add 1/4 cup of water if needed. Cook for 2 minutes and turn off the stove.
Serve hot with white rice or roti.

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Whole Roast Chicken

26 Thursday Nov 2015

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Chicken Recipes

Preparation Time: 10 minutes 

Bake Time: 1 hour 20 minutes 
Serves : 3-4
Ingredients:
Whole Chicken:1 – ( 5 pound )
Potatoes: 2 cut in 2″ cubes
Carrots : 2 cut in thick circles 
Oil : 1 tbsp 
Fresh Rosemary: 3 
To make rub:
Onion powder: 1/4 tsp 
Paprika: 1.5 tsp 
Pepper powder: 1/2 tsp 
Ginger powder: 1/2 tsp 
Dried Spearmint : 1/2 tsp 
Dried oregano: 1/2 tsp 
Dried parsley flakes: 1/2 tsp 
Lemon juice: 1/2 tsp 
Oil : 4 tbsp 
Salt to taste 
Method:
Clean the chicken with cold water inside and out. Take everything from inside. 
Pat dry. Put the chicken in a small baking dish and put 1 tsp of oil and rub oil all over the chicken.
Make the rub by mixing all the ingredients listed above for rub. 
Slowly separate the skin without ripping on both sides and rub the prepared rub all over the chicken inside the skin first and then on top of the skin. Place the rosemary stems inside the chicken.
Tie the legs together with a twine.
Lay the potatoes and carrots on the bottom and place the chicken. Cover with an aluminum foil.
Pre heat the oven at 450 degrees F and bake for 20 minutes. 
Take out the oil and juices from the pan.
Lower the temperature to 400 degrees and bake for 1 hour. Take out the foul for the last 30 minutes and let it brown.
Serve hot. Tender, juicy chicken is ready to eat.

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