SIMPLE CHICKEN FRY

Ingredients

 Chicken – 1 kg [ medium size pieces ]

Ginger garlic paste – 2 tbsp

Turmeric -1/2 tsp

Red chilli powder -4tbsp

Pulav masala -1 tsp

Water – 1 cup

Salt to taste

Talimpu

Oil – 6 tbsp

Cumin seeds -1 tsp

Curry leaves -few

Ginger -1 inch piece [ crushed ]

Onion paste – 1/4 cup

Pulav masala – 1 tsp

Coriander powder -1 tsp

Chopped coriander leaves  – 2 tbsp

Method

Clean chicken by washing  it in enough water and strain and keep aside.Mix all the ingredients in a pan and cook till the water has almost evaporated and the chicken turns soft.

Heat oil in a cooking vessel ,add cumin seeds ,curry leaves,ginger,onion paste one by one and fry for 1 to 2 minutes .Add the cooked chicken along with any left over gravy and cook on high heat for 2 minutes.

Reduce flame to medium and sprinkle the pulav masala powder and coriander powder and fry for 5 to 10 minutes until chicken becomes golden in colour.

Garnish with coriander leaves .

Sugesstions  – Before taking off the stove ,check the taste and accordingly add salt , pulav masala and give a final mix.

 Notes – Recipe of onion paste already given in the blog.

RICE FLOUR ATTU

Ingredients

Rice flour – 1/2 cup

Yogurt – 1/2 cup

Onion -1 medium size , chopped into medium size pieces

Green chilles – 2 chopped into pieces

Cumin seeds – 1/2 tsp

Grated carrot – 2 tbsp [ optional ]

Water – 1 & 1/2 cup

Salt to taste

Oil / ghee – as required

Method

In a mixing bowl ,mix all the ingredients with 1& 1/2 cups of water to attain loose mix consistency.[ like rava dosa batter ].

Heat up a flat pan on medium heat, apply few drops of oil with the back of a spoon. When the pan is hot enough pour a ladle full of dosa batter in circular motions. Ensure thin spread of batter so that small holes are created.

Add few drops of oil or ghee around the dosa as per requirement. Fry on low – medium flame till the pan side of dosa starts to turn golden brown. Remove from the pan and serve hot.

Suggestions -If dosa is thick add more water.

JONNA PINDI DOSA

Ingredients

Jowar [ jonnapindi ] – 1cup

Rice flour – 2 tbsp

Ginger garlic paste -1 tsp

Chopped onions – 1 medium size

Chopped coriander leaves – 2 tbsp

Chopped green chilles -2

Cumin seeds -1tsp

Salt to taste

Water as required

Oil / ghee – as required

Method

In a mixing bowl, mix all the ingredients with 1&1/2 cups of water. If necessary add water to attain loose mix consistency (like rava dosa batter).

Heat up a flat pan on medium heat, apply few drops of oil and when the pan is hot enough pour a ladle full of dosa batter in circular motions. Ensure thin spread of batter so that small holes are created. Add few drops of oil or ghee around the dosa as per requirement. Fry on low – medium flame till the pan side of dosa starts to turn golden brown. Remove from pan and serve hot with your choice of chuntey.

Notes – If you want dosa more crispy cook on other side for half a minute before removing from heat.

Suggestions – If dosa is thick ,add few table spoons of rice flour to the batter.

BOMBAY RAVA VADA

Ingredients

Suji – 1 cup ( Bombay rawa )

Yougurt -1 cup

Grated carrot -1/2 cup

Onion – 1 medium size (chopped)

Green chillies – 5 (finely chopped)

Ginger garlic paste – 1/2 tsp

Coriander leaves – handful

Salt to taste

Oil for deep fry

Method

Heat oil in a deep frying pan on medium low heat.Then mix all the ingredients to a mixture.

Once the oil is hot enough, take a lemon sized portion of the mixture and form into small ball.

Flatten the ball on the palm of your left hand and slowly drop into oil. Fry the vada on both sides till golden brown in colour.

Once fried, remove the vada onto a absorbent paper.

Notes – Make sure to adjust the temperature where necessary to fry the vada evenly.

SAMBAR POWDER

Ingredients

Coriander seeds – 1 cup

Toor dal – 1/2 cup

Chana dal – 1/4 cup

Urad dal -1/4 cup

Cumin seeds – 1/2 tbsp

Mustard seeds – 1/2 tbsp

Black pepper corns – 2 tsp

Curry leaves – few

Asafoetida powder -1 tsp

Dried red chilli pieces – 1/2 cup

Oil – few drops

Method

Heat a heavy bottom pan on low heat.

Dry roast all the ingredients one by one separately until it turns into light golden colour.

Add few drops of oil in the same pan and add broken red chilles and fry for few seconds until red chilles change colour and turn crisp .

Cool the ingredients to room temparature and grind all the ingredients to a fine powder . Store in air tight jar and can stay fresh for almost 4-6 months.

Suggestions  –  Adjust spice with red chilles.

Notes  – Make sure not to burn the ingredients while roasting .

MENTHI PERUGU

Ingredients

Yogurt – 1 cup

Salt to taste

Water – 1/3 cup

Talimpu

Fenugreek seeds -1/2 tsp

Mustard seeds -1/2 tsp

Cumin seeds – 1 tsp

Broken red chilles – 3

Onion – 1 medium size [ cut into medium pieces ]

Green chilles – 2 [ cut into pieces ]

Turmeric – 1/3 tsp

Curry leaves -few

Oil – 1 tsp

Method

Whisk together yogurt,salt and water and keep it aside. Heat oil in a pan on medium heat and add all the talimpu ingredients in order.( fenugreek, mustard, cumin and red chillies) .

When mustard seeds start spluttering, add chopped onions ,green chilles and curry leaves and  fry for 2 to 3 minutes. Then add turmeric and  fry for another1 minute and then add to the yogurt mixture .

Variations – You can also add grated raw carrots to yogurt mix.

MANGO SHAKE

Ingredients

Fresh ripe mango – 2 medium size ( I used banginapalli variety )

Vanillia ice cream – 1 scoop

Sugar – optional

Ice cubes – 4

Water – optional

Method

Peel mango and cut into cubes .Grind all the above ingredients in a blendar until smooth. Adjust sugar according to the sweetness of the mango variety.

If you want it to be runny add water or ice cream. Serve chilled,garnish with mango pieces.

ONION PASTE

Ingredients

Onions large size – 3 [ cut into cubes ]

Ginger -2 inch [ cut into pieces ]

Garlic – 8 cloves

Dried red chilles – 6-8

Coriander seeds – 2 tbsp

Cumin seeds – 1 tsp

Method

Grind all the above ingredients to a smooth paste without adding water. Store in a glass jar and keep it in the fridge. (will last for 1 week if stored in the fridge)

Suggestion – Can be used in all types of gravy curries.

RAGI ROTTI

Ingredients

Idli batter -1 cup

Ragi rava – 1/2 cup

Onion – 1 small cut into pieces

Green chilles – 2 cut into pieces

Salt to taste

Ghee – 2 tbsp

Method

Mix together idli batter, ragi rava, onions, green chilles and salt and keep it aside.

The batter should be little thick than the flowing consistency. Add water as per necessity. Heat the dosa pan and grease it with little ghee.

Pour a small ladle full of batter & leave it to spread naturally. Do not spread with the ladle.

The rotis should be thick. Pour some oil around and cook on low medium flame.

Once the edges start to turn brown in colour , flip it to the other side & repeat the procedure.

Press it lightly to get well roasted. Serve hot with sambhar and chutneys of your choice.

PODI PAPPU

Ingredients

Toor dal – 3/4 cup

Water – 3 cups

Talimpu

Ghee – 1 tsp

Oil – 1tsp

Crushed garlic – 8

Cumin seeds -1 tsp

Mustard seeds – 1tsp

Curry leaves – few

Onions chopped – 1 medium size

Green chilles – 5 [ sliced ]

Turmeric – 1/2 tsp

Salt to taste

Method

Wash the toor dal under running water.Pour 3 cups of water and boil toor dal until just cooked.

Make sure toor dal is  soft but still holding its shape. Strain the cooked dal and keep aside.

Heat oil and ghee in a pan , add talimpu ingredients in order and fry for 1 to 2 minutes. After this add onions , green chilles, turemeric and salt and stir fry for 2 to 3 minutes till onions are cooked properly.

Add cooked toor dal fry for 5 to 6 minutes on medium flame till dal is completely dry .Make sure dal is cooked well before removing from heat.

Suggestions-  This dal goes well with majjiga pulusu, rasam and steamed rice with a dollop of ghee.