Chicken curry with Curd - Andhra style (less spice)

Chicken curry with Curd - Andhra style (less spice)

Chicken curry with curd recipe - Andhra Style

Ingredients:

1. Chicken                   - 1/2 kg
2. Onion                      - 2 (diced)
3. Chillies                    - 5
4. Chilli powder           - 2 tbsp
5. Ginger                      - 3 inch long
6. Garlic                       - 1 1/2 whole garlic
7. Cloves                      - 4
8. cinnamon stick         - 2 inch long
9. Dry coconut              - 2 squar inch
10. Coriander powder    - 1/2 tbsp
11. Curd                          - 1/2 tea cup
12. Salt                            - to taste
13. Turmeric                    - pinch

Procedure:

1. Wash and marinate the chicken with 1 tbsp of salt, 1/2 tbsp of chillie powder, turmeric and 1/2 tea cup of curd.
2. Fry the onions to golden brown color in the frying pan with oil. Later, add the tomatoes and fry it.
3. Now grind the ginger, garlic, dry coconut & green chillies in a mixer grinder and powder the Cloves and cinnamon stick.
4. Add the grounded paste to the pan and fry it. Now add the marinated chicken, salt, chili powder, Cloves, Cinnamon stick powder and coriander powder and mix it thoroughly. Fry it for 5 minutes on simmer.
5. In a pressure cooker boil the curry for 3 whistles on simmer.
6. Now garnish the curry with coriander leaves and it is ready to serve.

Chicken Biriyani - Andhra Style

Chicken Biriyani - Andhra Style

Chicken Biriyani - Andhra style

Ingredients:

Chicken          -    1/2 kg
Rice                -    3 cups
Ginger            -    2 inch long
Garlic             -    1
Cloves            -    8 to 10
Cinnamon stick       -    3 inch
Dry coconut    -    2 square inch
Oil(Ghee)        -    5 tbsp (preferably ghee)
Onions             -    2 to 3 big
Tomatoes         -    2
Green chillies   -    3
Curd                  -    2 to 3 tbsp
Turmeric           -    pinch
Lemon               -    1
Chilli powder    -    2 tbsp
Salt                    -    to taste
Cardamon         -    2 to 3

Procedure:

- Powder the cloves and cardamon. Grind the ginger, garlic, 1 chilli and dry coconut into paste.
- Marinate the cleaned chicken with the salt, chilli powder, curd, masala paste(described in the above point) turmeric powder and pinch of lemon juice.
- In a frying pan, fry 2 green chillies, cardamon and diced onions till light golden brown color with oil/ghee. Now fry the tomatoes in the pan for 5 minutes in simmer.
- Now add the marinated chicken to the frying pan and fry it in simmer for 10 minutes.
- In the pressure cooker add the rice and pour 1 1/2 cup of water for 1 glass of rice and add the fried content to it. Cook it for 3 whistles.

- Once the pressure is relieved from the cooker, mix it gently. Now it is ready to serve.

Chillie Chicken

 

Chillie Chicken

Ingredients:

1. Boneless Chicken    1/2 kg
2. Soya sauce               4 tbsp
3. Tomato Ketchup      3 tbsp
4. Salt                           to taste
5. Pepper                      1/2 tbsp
6. Green chillies           6
7. Garlic                       1 tbsp chopped
8. Corn flour                3 tbsp
9. Egg                          1
10. Onions                     2
11. Capsicum                 1
12. vinegar                     1 tbsp
13. Cooking oil              2 cups

Procedure:

1. Wash and slice the chicken to small pieces. Marinate the chicken in 2 tbsp of soya sauce, egg, salt, pepper and 2 tbsp of corn flour for around 30 minutes.
2. Deep fry the chicken pieces till the golden brown color.
3. Pour 2 bps of oil. Add chopped garlic, chillies and fry it for 2 minutes. Add the chicken, diced onions and capsicum. Fry then on deep fry for few minutes.
4. Add the remaining soya sauce, ketchup, vinegar, pepper and 1 tbsp of corn flour mixed with water.
5. Cook it for few minutes until the sauce thickness reaches to desired consistency.

 

Dosakaya pappu - Andhra style / Madras cucumber Daal - Andhra style

Dosakaya pappu - Andhra style / Madras cucumber Daal - Andhra style

Ingredients:

    1. Kandi pappu/ toor daal              : 1 1/2 tea cup
    2. Dosakaaya(Madras cucumber)  : 1 ( 3-4 tea cups of sliced)
    3. Tomatoes                                    : 4
    4. Green Chillies                             : 3
    5. Tamarind                                     : 1 big lemon sized
    6. Chili powder                                : 2 tbsp
    7. Salt                                              : to taste (1 1/2 tbsp)
    8. Mustered                                     : 1/2 tbsp
    9. Cumin seed                                 : 1/2 tbsp
    10. Curry leaves                              : 2 strands
    11. Onion                                        : 1

Procedure:

    1. Boil pappu/daal along with sliced pinions,tomatoes,chili powder and green chillies for 5 to 6 whistles.
    2. Mean while, soak tamarind in a tea cup of water.
    2. Smash the pappy/daal and add salt to it.
    3. In a frying pan, fry mustered,cumin seeds and curry leaves and add it to smashed daal.
    4. Now add sufficient tamarind juice to smashed daal/pappu, if needed you can add chili powder or salt, and boil it.
    5. It is ready to serve now.

Tomato pappu / Tomato daal - Andhra style

Tomato pappu / Tomato daal - Andhra style

Ingredients:

1. Yellow lentils(toor daal) - 1 1/2 cup
2. Tomatoes (ripe) - 4
3. Tamarind - small lemon sized
4. Onion - 1
5. chilli powder - 1 tbsp
6. Salt - to taste(1 tbsp)
7. Mustered - 1/2 tbsp
8. cumin seeds - 1/2 tbsp
9. Curry leaves - 2 strands

Procedure: 

1. Boil the Yellow lentils(Kandi pappu or Toor daal) in a pressure cooker along with sliced tomatoes, onions, chillie powder and tamarind for 5 whistles.
2. Now smash the boild yellow lentils/paapu/daal with your comfortable instrument( Guthi or food processor) to the smoother level you wish.
3. Now put thalimpu/popu( in a table spoon of oil fry mustered,cumin seeds and curry leaves) and add that to pappu/daal.
4. Now boil it again for 4 to 5 minutes. It is ready to serve now. It is tastes better with Ghee and any Andhra style pickle (Preferably mango or tomato pickle).