Andhra Mutton Fry

Tags

Andhra Recipes, Mutton Recipes

Andhra Mutton Fry is a very simple dish made with few ingredients.

The fry is an amazing appetizer or as a side dish with rasam/sambar rice.

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Serves : 4

Ingredients:

To pressure cook or Stove top:

Mutton: 500 gms

Ginger garlic paste: 1 teaspoon 

Turmeric: 1/2 teaspoon 

Salt: 1/2 teaspoon 

Water: 2 cups 

For Fry:

Onion: 1 medium chopped 

Green chilies: 4 slit 

Cloves: 5

Cardamom/Elachi: 3

Cinnamon: 1″ stick 

Ginger garlic paste: 1 teaspoon 

Turmeric: 1/2 teaspoon 

Red chili powder: 2 teaspoons

Coriander powder: 1 teaspoon 

Garam masala: 1 teaspoon 

Ground Pepper: 1/2 teaspoon 

Salt to taste 

Method:

Cut the mutton into bite size pieces, wash and add all ingredients listed above a pan to either pressure cook for 3 whistles or over stove top for 20 minutes until all the water is evaporated and mutton pieces are cooked completely.

Heat 2 tablespoons of oil in a pan and add cloves, cardamom and cinnamon and fry for 1 minute. Add green chilies, turmeric and onions and sauté till they turn light brown. 

Add ginger garlic paste and fry for 30 seconds. Add red chili powder, salt and coriander powder and mix well. Add the cooked mutton pieces and mix well. Cook for 2-3 minutes so the mutton absorbs the spices. Add garam masala and pepper, mix well and cook for 1 minute and turn off the stove.

Serve hot as an appetizer or with rasam/sambar rice as a side dish.

Cashew and Carrot Pulao

Tags

Pulav, Rice Recipes

Cashew and Carrot Pulao is a dish that is apt not only for lunch or dinner but also for lunch boxes. Kids will love the cashews, lots of carrots hence it’s not only tasty but eye appealing too.

The coconut milk especially if you are using home made one is going to give richness to the dish. Store bought milk works well too. I have tried both.

Serve it with some Salna or raita.

Preparation Time: 10 minutes 

Cook Time: 25 minutes 

Serves: 4-5

Ingredients:

For Tempering:

Cloves : 5

Green Cardamom/Elachi: 3

Cinnamon:1″stick

Mace/Japatri: 1

Star Anise: 1

Marathi Mogga : 1

Stone Flower: 1

Bay leaves: 2

Ground nutmeg: 1/4 teaspoon 

Shahi jeera : 1/2 teaspoon 

Fennel seeds: 1 teaspoon 

Cashews: 1/3 cup

Ghee : 3 tablespoons 

Other:

Basmati rice: 2 cups 

Onion : 1 medium sliced

Carrot: 2 large cut in circles 

Green chilies: 7-8 slit

Capsicum/green pepper: 1/2 sliced

Tomato: 1 medium chopped 

Ginger garlic paste: 1 tablespoon 

Mint : 2 tablespoons chopped (2 sprigs)

Cilantro/coriander leaves: 1/2 cup chopped (very small bunch)

Coconut milk: 1 1/2 cup

Water : 1 cup 

Garam masala: 1 teaspoon 

Salt to taste 

Method:

Wash and soak rice for 30-40 minutes.

Heat ghee in a pan and add all ingredients listed for tempering. Fry for 2 minutes.

Add onions and green chilies and sauté till they turn translucent. Add ginger garlic paste and fry for 1 minute. 

Add the veggies and cook for 2 minutes. Add mint and cilantro and cook for 1 minute.

Add coconut milk, water, salt and garam masala, mix well and bring it to a boil. Add drained rice, bring it to a boil again, simmer the stove and close lid.

Cook for 12-15 minutes until rice is done, turn off the stove and let it rest for 5 minutes before opening the lid.

Open lid and fluff up the rice. 

Serve hot with Salna or raita

Onion Salna for Biryani/Pulav

Tags

Veg Curries

Onion Salna is a gravy side dish that goes well with any biryani or pulav. 

The dish requires basic simple ingredients to make.

It definitely comes in handy when you ran out of veggies or meat but need a filling gravy.

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Serves : 4-5

Ingredients:

To make a paste:

Peanuts : 3 teaspoons

Till/Nuvvulu/Sesame seeds: 3 teaspoons

Onion : 1 medium chopped 

Dry coconut powder: 3 teaspoons

For Gravy:

Onion : 1 large cubed

Ginger garlic paste: 1 teaspoon 

Red chili powder: 3 teaspoons

Turmeric: 1/2 teaspoon 

Coriander powder: 1 teaspoon 

Cumin powder: 1 teaspoon 

Garam masala: 1 teaspoon 

Chintapandu paste/ Tamarind extract: 2 teaspoons ( from a small lemon size)

Cilantro/coriander leaves: To garnish 

Oil : 6 teaspoons

Method:

Take a pan and dry roast peanuts and sesame seeds for 2 minutes. Keep them aside.

In the same pan, add 1 teaspoon of oil and fry onion until they turn light brown. Add coconut powder and fry for 30 seconds at the end. Turn off the stove and let it cool off.

Take the peanuts and sesame seeds in a blender first and make a powder. Add onion mixture and blend for 1 minute. Add 1/2 cup of water and blend into gravy.

Heat oil in a pan and add onions and sauté till they turn translucent. Take them out without oil and keep aside. 

Add Ginger garlic paste, red chili powder, salt, cumin and coriander powder and mix well. Fry for 30 seconds. Add the prepared gravy and 1 cup of water and mix well and cook for 15 minutes.

Add the tamarind extract and garam masala, mix well and cook for 2 minute. Add the onions and cook for 1 minute. Turn off the stove and garnish with cilantro.

Serve hot with biryani or pulav. 

Burnt Chicken Garlic Fried Rice

Tags

Fried Rice, Rice Recipes

Burnt Chicken garlic fried rice is a dish where you can definitely taste the garlic. The garlic, ground pepper and red chili flakes gives a distant flavor and is very aromatic too.

The dish is a good one for a weekday dinner. 

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 3-4

Ingredients:

Long grain rice: 1 1/2 cups

Chicken boneless: 250 gms cut into cubes

Onion : 1 medium sliced 

Garlic: 12-14 cloves chopped 

Red chili flakes: 1/2 teaspoon + 1/2 teaspoon 

Ground pepper: 1/2 teaspoon + 1/2 teaspoon 

Soy sauce: 2 teaspoons

Rice vinegar: 1 teaspoon 

Salt to taste 

Peanut or Sesame oil: 3 tablespoons ( you can use any oil of your choice)

Method:

Cook rice with 3 cups of water and 1 teaspoon of oil, wait for 5 minutes and fluff it up with a fork and keep aside.

Heat 3 tablespoons of oil in a wok on high heat, add garlic and onions. Sauté for 1 minute and add chicken and sauté till all of them turn light brown for 5 minutes. 

Add 1/2 teaspoon of red chili flakes and ground pepper, mix well and cook for 1 minute.

Add rice, rest of the red chili flakes, ground pepper, soy sauce, vinegar and salt and mix well to coat.

Serve hot.

Masala Rice

Tags

Rice Recipes

Masala Rice is a simple dish made with basic ingredients. 

It’s a good one for lunch boxes and for weekday dinner. Simply serve with raita, both kids and adults will really love it.

Preparation Time: 10 minutes 

Cook Time: 15 minutes 

Serves : 3-4

Ingredients:

Basmati Rice/Long grain rice: 1 1/2 cups 

Onion : 1 large sliced

Tomato: 1 large chopped 

Cilantro/coriander leaves: small bunch /1/2 cup chopped 

Red/green chilies: 2 slit 

Curry leaves: 1 sprig 

Ginger garlic paste: 1 tablespoon 

Coriander powder: 1 teaspoon 

Red chili powder: 1 teaspoon 

Asafoetida/hing: 1/4 teaspoon 

Fennel seeds/saunf :1 teaspoon 

Mustard seeds/ aavalu:1 teaspoon 

Turmeric: 1/2 teaspoon 

Salt to taste 

Method:

Cook rice with a teaspoon of oil and 3 cups of water. Keep it aside.

Heat 3 tablespoons of oil in a wok and add mustard seeds and fennel seeds. Once the mustard seeds splatter, add chilies, asafoetida and curry leaves fry for 20 seconds. Add onion and turmeric and sauté for 3 minutes until they turn light brown. 

Add tomatoes and cook them until they turn mushy. Add chopped coriander and fry for 1 minute. Add coriander powder, salt and red chili powder and mix well.

Add cooked rice and mix gently but to coat the masala. Turn off the stove.

Serve hot with raita.

Kothimera Annam/Coriander Rice

Tags

Andhra Recipes, Rice Recipes

Kothimera Annam/Coriander Rice is a very simple and light rice dish that is apt for lunch boxes or a quick dinner.

The preparation for this rice is very minimal and it’s super easy to make. The rice doesn’t need any curry or gravy to go with it. 

Preparation Time: 10 minutes 

Cook Time: 10 minutes 

Serves: 3-4

Ingredients: 

Basmati Rice: 1 1/2 cups 

Onion : 1 large sliced 

Green chilies: 5-6 chopped 

Ginger garlic paste: 1 tablespoon 

Cilantro/Coriander leaves: 1 large bunch chopped 

Fresh coconut: 1/4 cup sliced

Fennel seeds: 1 teaspoon 

Garam masala: 1 teaspoon 

Cumin powder: 1 teaspoon 

Salt to taste 

Method:

Cook the rice with 3 cups of water and a teaspoon of oil. Keep it aside to cool off a little bit.

Heat oil in a wok, add the chilies and onions and sauté till the onions are translucent. Add ginger garlic paste and fry for 30 seconds. Add cilantro and coconut and fry for 2 minutes. Add salt, garam masala, fennel seeds, cumin powder and mix well.  

Add rice and mix well. Turn off the stove.

Serve hot.

Chicken Chintamani /Spicy Chicken Fry

Tags

Chicken Recipes

Chicken Chintamani is a super spicy chicken fry dish from Tamilnadu. The dish is made with lots of dry red chilies and coconut. These ingredients brings a lot of flavor to the dish.

The dish can be served with white rice or as an appetizer along with something to subsidize the heat from the dish.

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 2-3

Inspired by: Sujeeskitchen

Ingredients:

Chicken Thighs: 500 gms boneless cut into 1″ pieces

Dry red chilies: 15 break into 4 pieces each and discard the seeds

Onion : 1 large finely chopped 

Ginger garlic paste: 1 tablespoon 

Curry leaves: 1 sprig 

Coconut grated : 1/2 cup 

Cloves : 4

Cinnamon: 1″ stick 

Poppy seeds: 1 teaspoon 

Salt to taste 

Method:

Heat 5-6 tablespoons of oil in a pan, add cloves and cinnamon stick. Fry for 30 seconds and add poppy seeds, fry for 1 minute. Simmer the stove and add the broken red chilies. Fry for 1-2 minutes until the chilies are bright red in color.

Add the onion and curry leaves and sauté for 1 minute. Add Ginger garlic paste and sauté till the onions turn light brown.

Add chicken and salt, mix well and fry on medium heat for 15 minutes. Do not add water. 

Once the chicken is done and water is pretty much evaporated, add coconut and mix well. Fry for 1 minute and turn off the stove.

Serve hot as an appetizer or with rice.

Kaima Undalu/Fried Keema balls

Tags

Andhra Recipes, Mutton Recipes

Kaima Undalu / Fried Keema balls are normally made out of ground goat meat. You can use other meats if you wish.

These are very healthy for all ages as there is no fat content in the Kaima. 

The taste is simply irresistible and the balls can be stored for 3-4 days. This will be a kids favorite.

Preparation Time: 10 minutes 

Cook Time: 10 minutes 

Frying Time: 3-4 minutes per batch 

Serves: 2-3

Ingredients:

Kaima/Keema : 500 gms

Green chilies: 10 diced

Garlic: 4 cloves chopped 

Ginger : 3″ piece chopped 

Cilantro/Coriander leaves: small bunch or 1 cup chopped 

Red chili powder: 1 teaspoon 

Coriander powder: 2 teaspoons

Salt to taste 

Method:

Take the green chilies, Ginger, garlic and half of cilantro in a blender and grind to a coarse paste. 

Add the Kaima, rest of the cilantro, spices and grind into a smooth paste. Do not add water.

Make the Kaima into desired size balls. I made golf size, but the size can be little larger.

Arrange them in a wide bottom pan and cook for 10 minutes until the water is out and evaporated out of the balls. Do not use utensils to move the balls, just move the pan to stir the balls inside.

Heat oil for deep frying and fry the balls until they turn golden brown. 

Serve hot with rasam/sambar rice or as an appetizer.

You can store these balls in a airtight container for 3-4 days.

Orange Honey Shake

Tags

Shakes

Orange Honey Shake is a very refreshing drink made with fresh oranges, milk and honey.

As there are no added sugars, it’s a healthy drink for all ages. My family loved it and became a favorite.

Preparation Time: 5 minutes 

Blend Time : 2 minutes 

Makes : 1 serving

Ingredients:

Fresh oranges: 2 (skins peeled)

Ice cubes : 1 cup

Honey : 2 teaspoons 

Vanilla extract: 1/2 teaspoon 

Milk : 1/4 cup

Method:

Add all ingredients to a blender and blend to a smooth drink.

Add 1/4 cup of crushed ice in a glass and pour over the shake.

Serve cold.

Rava Idli

Tags

Andhra Recipes, Tiffins

Rava Idli is made with Idli Rava or Cream of rice and Urad dal. The Idli’s are fluffy and soft.

Rava Idli is normally served with chutney or karam and ghee.

Soak Time: 5-6 hours

Grind Time : About 30 minutes 

Fermentation Time : 3-4 hours

Ingredients:

Urad gola /Minapagullu: 1 cup

Idli Rava: 1 1/2 cups 

Method:

Wash and soak Urad gola for 5-6 hours.

Wash and soak Idli Rava for 30 minutes.

Grind the Urad gola into a soft and fluffy batter by adding little water as needed.

Drain and squeeze the Rava and mix it into the batter. 

With hand, mix it well in a circular motion.

Put the batter in a large vessel, cover and store it in a warm place for 3-4 hours for the batter to ferment.

Add required amount of salt, pour in 1 laddle of batter in each idli mould and put the idli stand in a pressure cooker and cook with out a whistle for 7-8 minutes. Simmer and cook for 1-2 minutes.

Turn off the stove and serve hot Idli’s with chutney or karam podi with ghee.