Baby corn Fritters

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.

Chicken Majestic – Andhra Dish

Tags

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.

Chicken Pulusu/Chicken Gravy

Tags

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.

Capsicum Pulav/ Green Pepper Pulav

Tags

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.

Chicken Keema Balls Fry

Tags

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.

Thai Chili Fried Rice

Tags

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.

Tomato-Mint Rice

Tags

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.

S’mores in Microwave

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.

Pesarapappu Kura/Moong Dal Curry

Tags

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.

Whole Roast Chicken

Tags

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.