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).

Bitter less Bitter gourd fry / Bitter gourd curry - Andhra style

Bitter less Bitter gourd fry - Andhra style

Ingredients:

    1. Bitter gourd    -     500 gm
    2. Onion        -    3 big sized
    3. Chili powder    -    1/2 tbsp
    4. Salt            -    to taste
    5. Oil            -    8 - 10 tbsp
    6. Garlic        -    4
    7. Turmeric        -    pinch
    8. Jaggery        -    small lemon sized

Procedure:

1. Slice the bitter gourd into small pieces.  Now add the crystal salt and a pinch of turmeric.
2. Squeeze the sliced bitter gourd continuously  till foam is observed coming out of the bitter gourd.
3. Once squeezed well keep it aside for 15 min and squeeze it again. Remove the water by squeezing bitter gourd and keep it aside.
4. Now pour the oil in the frying pan, add the bitter gourd and fry it in simmer for 30 minutes.
5. Now add the sliced onion to the frying pan and fry it simmer for another 30 minutes.
6. Mean while, in a mixer grinder grind half onion, chili powder and jaggery.
7. Once the content the pan is fried well, add the grinded content and fry for another 5 minutes.
8. Mix it well for the even distribution of jaggery over the curry. Now it is ready to serve.

Chicken fry semi gravy - Andhra style

Chicken fry semi gravy - Andhra style  / Andhra style chiken fry semi gravy

Ingredients:

    1. Chicken               -    1//2 kg
    2. Ginger                 -    2 inch
    3. Garlic                   -    6
    4. Dried Coconut     -    1/4 chippa
    5. Salt                       -     for taste
    6. Chilli powder       -    2 - 3 tbsp
    7. Turmeric              -    1/2 tbsp
    8. Cloves                  -    7
    9. Cinnamon stick    -    4 inch long
    10. Onion                  -    1 big size

Procedure:

1. Wash the chicken cleanly.
2. Add a 1 tbsp of salt, 1 tbsp of oil and 1/2 tbsp of turmeric to the chicken and mix it well.
3. In a pressure cooker cook the chicken for 4 - 6 whistles.
4. Fry the cloves, cinnamon and grind it in a mixer grinder. Later add the ginger,garlic, dried coconut and grind them well.
5. In a frying pan, fry the onion till it turns to golden brown.
6. Add the boiled chicken, grinded paste, chili powder to the fried onions. Boil then for another 5 min in simmer.
7. Garnish with corriander and the curry is ready to serve.

Combinations:

Rasam - Andhra style