ATUKULA MIXTURE

INGREDIENTS

Atukulu – 1 cup

Pea nuts – 1/4 cup

Cashew nuts – 1/4 cup

Red chilli powder – 1tbsp

Curry leaves – 2 springs

Salt to taste

Oil for deep frying

METHOD

1. Heat some oil in a deep kadai.
2. When the oil is hot enough, add atukulu in small batches .
3. As and when they are puffed, remove the atukulu using a slotted spoon and transfer them to a colander.
4. Repeat steps 2 and 3 depending on your required quantity.
5. Add salt and red chilli powder to the fried atukulu and mix well.
6. Fry some cashew nuts, peanuts and curry leaves separately in the same oil.
7. Add the fried cashew nuts, peanuts and curry leaves to the atukulu.
8. Mix everything until it is well coated with the spices.
9. Store the mixture in a glass jar or air tight container.
10. The mixture stays good for about 10 to 15 days.

CHICKEN FRY WITH MASALA PASTE

INGREDIENTS

Chicken – 1 kg

FOR MASALA PASTE

Small onion – 1

Cloves – 25

Cardamom – 4

Cinnamon – 1 1/2 inch piece

Poppy seeds – 1/2 tbsp

Ginger – 2 inch piece

Garlic – 12 or ginger garlic paste 1 1/2 tbsp

Star anise – 1

Coriander seeds – 1 tbsp

Cumin seeds – 1/2 tsp

Fennel seeds – 1/4 tsp

Cashew nuts – 15

Grind all the above ingredients into a fine paste using little water.

Water – 1/2 cup

Red chilli powder – 4 tbsp

Salt to taste

A generous pinch of turmeric

TALIMPU

Oil – 1/2 cup

Crushed garlic – 8

Cumin seeds -1/2 tsp

Broken red chillies – 10

Curry leaves few

Finely chopped onions – 3

A pinch of salt

Green chillies – 6

Turmeric powder – 1/4 tsp

Finely chopped coriander leaves for garnishing

METHOD

• Wash the chicken and put it in the pressure cooker. Grind all the masala ingredients to a fine paste using little water.
• Transfer the masala paste into the chicken. Add salt, red chilli powder, turmeric powder and 1/2 cup of water. Mix well.
• Pressure cook the chicken for 3 to 4 whistles and turn off the flame. Wait for the pressure to release naturally. Keep it aside.
• Heat oil in a wide pan. Add all the talimpu ingredients one by one. Fry till the curry leaves turn crisp and aromatic.
• Add sliced onions, turmeric powder and a pinch of salt. Cover and cook on medium flame till the onions light golden brown.
• Now add the cooked chicken along with any left over gravy and cook on high flame.
• Let the water evaporate. Mix well and adjust seasoning. Roast the chicken on medium flame for 5 to 6 minutes.
• Scrape the sides and bottom of the pan now and then. When the chicken turns light brown in colour, add finely chopped coriander and mix throughly.
• Fry for another 2 to 3 minutes. Check out the seasonings. Switch off the flame and serve hot.

 

KORRA BIYYAM PAYASAM (FOXTAIL MILLET)

This recipe has been given to me by my sister.

INGREDIENTS

Korra biyyam – 1 cup

Water- 2 cups

Milk – 2 cups

Jaggery – 1 1/2 cups (grated)

Ghee – 3 tbsp (1tsp for frying nuts)

Cardamom powder – 1/4 tsp (optional )

Cashew nuts – few

Raisins – few (optional)

METHOD

• Wash korralu two to three times. Pressure cook it with two cups of water on medium or low flame for 4 to 5 whistles.
• Korralu can also be cooked in a pan until the water is absorbed and is cooked thoroughly. (If cooking in a pan, you might have to add a little more water.)
• Meanwhile, take a pan and add one tsp of ghee and fry the nuts and raisins until they turn golden. Remove from heat and set aside.
• Once the pressure subsides on the cooker, open the lid and add milk. Mix well.
• Add cardamom powder. Cook on low flame for 4 to 5 minutes. Add more milk if you want the payasam to be thin.
• Turn off the heat and add jaggery, ghee, nuts and raisins. Mix well. Adjust seasoning.
• Serve hot.

CHICKEN KURMA

INGREDIENTS

Bone less chicken – 1/2 kg cut into cubes

Ginger garlic paste – 1 tbsp

Finely chopped green chilli – 2

Ghee or oil

Cloves – 6

Cardamom- 3

Cinnamon- 1/2 inch piece

Onion paste- 1/ 4 cup ( 3 tbsp)

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Salt to taste

Chopped coriander to garnish

Cardamon powder- 1/2 tsp( only seeds)(optional)

MASALA PASTE

Grated coconut – 1 tsp

Cashew nuts – 15

Poppy seed – 2 tbsp

METHOD

1. Wash the boneless chicken cubes. Marinate with ginger garlic paste and green chillies. Mix well keep it aside.
2. Heat a pan with oil or ghee. Add cloves, cinnamon and Cardamom. Fry for one to 2 minutes.
3. Add onion paste fry on low flame till raw smell goes.
4. Add marinated chicken to the onion paste. Fry on high flame for about 5to 6 minutes .
5. Add turmeric powder,salt and chilli powder. Cover and cook for 3 to 4 minutes on medium flame.
6. Add grinded masala paste add 1/2 cup of water . Cover and cook till chicken becomes tender.
7. Lastly add chopped coriander leaves and Cardamom powder. Mix well .
8. Goes well with biryani rice and roti’s.

• suggestions

Adjust seasoning.