Tack chicken and add salt,pepper,garlic ginger paste,,corn flour and add egg...Mix well...Its come smooth batter dip boneless chicken.
Heat oil and make pakodas..This pakodas are used instead of using fresh boneless chicken in most of the chiness dishes.
Ingredients for frying:-
oil 1 tbs
green chilli 4-5
Cumin seeds 1 tsp.
Garlic chopped 1 tbs
Ginger chopped 1 tbs
curry leaves 10-12
Ajinomoto 1/4 tbs
Salt to taste
Suger a pinch
Onions chopped 3Tbs.
Chilli and garlic sauce 1 tbs
Soya sauce 1/2 Tbs
Vinegar Few Drops
Water 3 Tbs
Coriander leaves.
Method:-
Tack a oil in a pan add Cumin seeds and garlic,ginger.green chilli stir fry on high fire for a minute,Then add chilli sauce and soya sauce and vineger and add water then add all ingredients stir fry for a min lastly add chicken pakodas and fry on high fire till dry.Last garnish with coriander leaves..
Pongali (Food Of The Gods) is a sweet dish which is prepared as an offering to God in almost every home in Andhra on most special occasions and festivals.
Ingredients:-
1 cup Rice
1/2 cup Mung dal (Pesara Pappu)
2 cups Milk
2 cup Water
1 cup jaggery
3 Cardamom - grounded
1/4 cup Ghee
10-15 Cashewnuts
1/4 cup Coconut pieces.
1 tbs raisins
Wash rice,Mung dal and Add water and milk slowly and cook on low heat ..Cook until the rice is soft and the mixture looks thick. Now add jaggery and cardamom powder.Cook till jaggery dissloves and mix well.Heat ghee in a pan and add cashew nuts. Fry for 1-2 mts till the cashewnuts turn light brown and Add raisins and stir for a few seconds.Add this along with the remaining ghee to the cooked Rice.and add cocount pices and mix well and Remove from the heat...
Heat oil in a vessel, add the chopped onions, green chillis and curry leaves and cook till onions turns light brownish and add ginger garlic paste and add the tomatoes and cubed potatoes and add the chilli pwd, turmeric pwd and salt. Mix well and cook for 4 mins...and add masala paste and mix....Cook 2-3 mins and add 2 cups of water...mix well and covered...cook for 15 mins in medium fire...Garnish with fresh coriander leaves...
Pressure cook the chick peas, until soft but still holding its shape. Take about 1/4th cup of the cooked chick peas and make a puree out of it.Lightly scrape the bottle gourd’s skin, Cut to middle lengthwisecut the bite-sized cubes.
Heat oil in a vessel add onions and tomatoes. Add the cubed bottle gourd and mix well and cook for 2 mins...and add Add the chickpeas and the chickpea paste and add chana masala, chilli, turmeric powders, and salt. Add about a cup of water and cook for 15 to 20 min and last add lemon juice mix well and serve right away.
Heat oil in a vessel. Add mustard seeds. Wait to splutter.Now add the garlic, ginger, curry leaves and green chilli and the chopped onion and cook till onions turns light brownish.
Add choped vankayalu Cook for 2 mts low fire.. Add the chilli pwd, coriander pwd and turmeric pwd add salt and mix well and add little water.Cook for 5 mts...Now add the milk and on medium heat till milk is completely combined with the brinjals and you attain a thick curry consistency.The brinjals are fully cooked in the milk and then turn off fire. Garnish with coriander leaves.Serve with steamed rice or rotis.
Boorelu, one of the most popular sweets prepared at the festival..This is traditional Andhra sweet...Boorelu and bobbattlu both are my all time favorite sweetss...
1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal.
1 cup grated jaggery.
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
oil for deep frying.
Soak the rice and urad dal for 5 hrs. Drain the water and make like thick paste like dosa batter.Leave it covered for a minimum of three hours.
Pressure cook bengalgram with just enough water. Add jaggery to it and cook it again stirring in between till it becomes a thick paste. Add the coconut powder and cardamom powder and mix well.Make them into medium size balls.
Heat oil, dip each sweet ball in the batter and deep fry till golden brown.Stored in a air tight container, they last for two to three days...
It is very good for health especially for diabetics...
Ingredients:-
Bitter gourd: 1/2 kg.
Tomato: 2(optional).
Soak key-lime size tamarind in half cup of water and microwave it for about 15 to 30 seconds. Let the water cool down and squeeze the tamarind to get the paste,
Onions: 1.
Chillies: 3.
Red chili powder to taste.
Turmeric powder: a pinch
salt to taste.
Jaggery: 1 tbsp(or sugar).
Coriander leaves.
Oil: 2 tsp.
Mustard seeds: 1/4 tsp.
Cumin seeds 1/4 tsp.
Urud Dal: 1/2tsp.
Chana Dal: 1/2 tsp.
Crushed garlic flakes: 5.
Curry leaves 10 to 12..
Heat oil in a pan and add mustard seeds, cumin seeds, urud dal, chana dal, curry leaves and crushed garlic flakes and fry till dals turns light brownish.
add choped onions and choped chillies and fry for 5 mts with low flame.add choped bitter gourd and tomato and mix well and cook covered for 5 mts and add turmeric powder, salt, and chili powder.Add tamarind paste and add one glass of water and add it to curry.add jaggery and cook with low flame for 15 to 20 mins until sauce thickens and remove from heat. Add coriander leaves.
This is relay good for kids Health...You can give to after one year kids....My second kid like very much this java.
Ingredients:-
2 Tbs raggi powder.
2 cups Milk.
2 cups Water.
4 Tbs jaggery(Bellam).
1/4 Tbs cardamom powder.
Jaggery melted and strained in 1/2 cup water..
Add raggi powder to 1/2 cup water..and mix well(no lumps).Bring milk and water to a boil and reduce heat.Slowly add the ragi mix to the milk...Stirring constantly for 5-6 mins after its comes thicken..Turn off gas and add jaggery syrup and cardamom powder and mix well...
Mysore pakmust be one of the most popular sweets in Karnataka. It is one of my habby all time favorite sweet. Ingredients:
1 cup gram flour(besan)
2 cups Sugar
2 cup Ghee
1/2 cup Water
Mix the flour with a little ghee.Mix sugar with 1/2 cup water and bring it to boil, keep mixing with a spoon.Cook till it becomes sticky syrup, Slowly add the flour stirring continuously so that no lumps are formed...When it is well blended pour in slowly absolutely in a hot ghee stirring continuously. Cook till the mixture turns light brown..Spread out on a greased plate.You cut the mysore pak into squares.
"Carrot halwa" is the most famous north indian sweet item. Vitamin A as its main ingredient is carrot and fat as its secondary ingredient is ghee and milk.Vitamin A is good eyes .
Ingredients:-
carrot - 1/2 kg.
Sugar - 1/4 kg.
Ghee - 100gms.
Cardamom powder - 1/2 tsp.
Cashew nuts -15 gms.
Milk - 1cup.
First of all wash the carrots with clean water.Then peel off the skin with a vegetable peeler or a knife.Grate the carrot in a vegetable grater.Add 1 cup of milk to the grated carrot and cook for 15 minutes in a pressure cooker.Add sugar to the cooked carrot in a frying pan and Low heat for 10 minutes.Mix well and after Low10 minutes of mixing on heat ,add ghee and mix well.Fry the cashew nuts in a teaspoon of ghee separately and add these to the above mixture.Mix well.
Today I tried my hand at cooking a traditional Andhra fish gravy recipe, Chepa Pulusu, which is amma’s specialty dish. Chepa Pulusu is fresh fish cooked in a tangy tamarind sauce with freshly ground spices. This particular dish tastes best the next day (after the fish pieces are soaked in the tamarind and spice juices) served with hot steamed white rice or raggi sangati and sliced onions. Must say that everyone enjoyed the dish though I felt it was no where compared to amma’s Chepala pulusu….
Ingredients:-
1/2 kg Fish
2 tsp Oil
1 Onion
1 tomato
1/4 tsp Turmeric
Salt to taste
Red Mirchi Powder as per taste
Curry Leaves
1 tsp methi seeds
1 tsp ginger garlic paste
Coriander Leaves
Soak key-Big lime size tamarind in half cup of water and microwave it for about 15 to 30 seconds. Let the water cool down and squeeze the tamarind to get the paste,
Water Accordingly..
clean & cut fish to the required size.( Always clean fish with salt ) and add Red Mirchi Powder and salt and turmeric mix well..Keep it side 30 mins.
Heat oil in a wide vessel and Add the methi seeds and let it brown.Add the curry leaves and stir for a few seconds. Add the chopped onions and fry on medium heat till the onions turnsbrown. Add ginger-garlic paste and fry for 3 mts. Add the tamarind paste and tamoto.. Now carefully place the fish pieces in the vessel and cook cover and cook on low heat for 20 mts. Let the sauce thicken and till the oil separates or leaves. Adjust salt and garnish with chopped coriander leaves.
It's quick and easy. When you want a change from normal Idli, Dosa or Roti routine and is ideal for unexpected guests. The kids love it............ Ingredients:-
Bellam/Jaggery - 1 no. cup (grated) Warm Water - 21/2 no. cupChapati Flour - 2 cup Baking Soda - a pinch.
Take a big bowl add Bellam/Jaggery and warm water, mix it with your hand and add chapati flour and Add Baking soda and mix well.. Heat a non-stick tawa, mix the batter once and pour 2 ladleful of batter on to the centre of the tawa and spread it in to medium thick round, cover for 30secs.
Remove the lid add 1tsp oil around the edges of the dosa and cook for few secs or until brown underneath. Turn it over and cook for 1min and serve...Serve it with any pickle or Coconut chutney.
Gutti Vankaayi Kura or Stuffed Eggplant/Brinjal curry is Andhra special curry.This dish can be made with either the small purple brinjals or the small round green ones.But you need to make sure that the brinjals are absolutely fresh,shiny and tender(the seeds shouldnt be black)without a dried withered look.This dish tastes good only if the brinjals are fresh young and tender.The one I am posting today is made with the small purple ones.
1 cup peanuts - roast them, when they are cooled, rub and remove the skins,
8 to 10 dried red chilies,
¾ cup of coconut powder,
Soak key-lime size tamarind in half cup of water and microwave it for about 15 to 30 seconds. Let the water cool down and squeeze the tamarind to get the paste,
Salt to taste,
Turmeric Powder-1/2 tsb
1 onion sliced,
1 tomato,
6 flakes garlic,
1 tsb chana dal,
1 tsb urad dal,
1 tsb black mustard seeds
12 curry leaves,
2 tb oil,
Make a tight paste: Grind coconut, red chilies ,peanuts, garlic and ½ tb salt, smooth paste. You have to stuff this paste into brinjals so while grinding, under any circumstances, do not add water. Take this paste onto a plate and divide it into two portions. One is for stuffing and the other half is for sauce/gravy.
Thoroughly wash and dry the brinjals. Even the freshest ones are not so fresh here, so I depart from the norm and remove the stems of brinjals. If you want, keep the stems. Take each brinjal and on the end, opposite of stem, make a plus shape .Fill up the plus shape slit (gap) with stuffing. Using your left hand fingers separate the quarters gently, push the stuffing inside with right hand fingers, again gently. Filling up all the slit brinjals takes time. Do it patiently and slowly without breaking the beautiful brinjals.
Heat 1 tbsp oil in a pan and add the mustard seeds ,chana dal,urad dal and curry leaves and onions and fry on medium heat for 7-8 minutes then add tomato and tamarind paste and 2cup water..After water boiled and one teaspoon of turmeric and salt. Now slowly place each of the stuffed brinjals in the dish and add the remaining paste. Cover and cook further for another 20 to 30 minutes or till the brinjals are well cooked and soft to touch. Garnish with chopped coriander leaves.
To serve, gently lift the stuffed brinjals with a wide spoon and place on serving plate and pour the gravy.Tastes wonderful with hot rice or roti.
