Chicken Curry

INGREDIENTS

Chicken 1 lb
Big Onion 1
Tomato 1
Green chillies 5 (length wise chopped)
Cinnamon 1/2 inch
Cloves 2
Chopped Cilantro
Oil

INGREDIENTS TO MARINATE CHICKEN

Ginger Garlic paste 1 tbsp
Turmeric 1/4 tbsp
Red Chilli powder 1 1/2 tbsp
Corriander powder 1 tbsp
Cumin Powder 1 tbsp
Garam masala powder 1/2 tbsp
Curd 1/2 cup
salt


PROCEDURE

1. Marinate chicken with all the above ingredients and keep it aside for 1 hour.

2. Heat oil in a pan and add cinnamon, cloves, chopped onions and green chillies. Fry till the onions are golden brown. Add the marinated chicken and mix well. Close the lid and cook for a while. When the chicken pieces are almost done, add chopped tomato and let it cook without the lid. Adjust the salt and garnish with cilantro. Serve hot.

Potato Capsicum Fry

INGREDIENTS

Potatoes 2 (Chopped into small cubes)
Capsicum 1(Chopped into small cubes)
Onion 1 (Chopped into small cubes)
Red Chilli Powder 1 tbsp
Turmeric
Salt

SEASONING INGREDIENTS

Oil 2 tbsp
Mustard Seeds 1/2 tbsp
Cumin Seeds 1/2 tbsp
Chana Dal 1 tbsp
Urad dal 1/2 tbsp
Red Chillies 2
Curry leaves Few

PROCEDURE

1. Heat oil in a wide pan, do the seasoning. Add onions and turmeric. When the onions are soft add potato cubes and fry for a few minutes. Then add capsicum pieces and salt. Cook till the vegetables are well done. Add Chilli powder and fry for an other 5 minutes. Garnish with cilantro.

Mutton Curry

INGREDIENTS

1 lb Mutton
1 Big Onion (chopped)
1 Medium sized tomato
Green chillies 5 (length wise chopped)
Ginger Garlic paste 1 tbsp
Turmeric 1/4 tbsp
Red Chilli powder 1 tbsp
Corriander powder 1 1/2 tbsp
Cinnamon 1/2 inch
Cloves 2
Chopped Cilantro
Oil

MASALA INGREDIENTS

Poppy seeds 1 1/2 tbsp
Coconut powder 3 tbsp
Cinnamon 1 inch
Cloves 3
Garlic pods 4


PROCEDURE

1. Heat some oil in a pressure cooker, Add Cinnamon, cloves, chopped onions and green chillies. Fry till the onions are golden brown. Add Mutton pieces, ginger garlic paste, red chilli powder and turmeric.

2. Grind all the masala ingredients together. Add it to the mutton pieces. Now add chopped tomato, corriander powder and salt. Fry for 5 to 8 minutes and close the lid with a whistle on it. Cook till 8 to 10 whistles. When the pressure loosens up,open the lid and add chopped cilantro. Serve hot.

Uddi Vada / UradDal Vada

INGREDIENTS

Urad Dal 1 cup
Chopped Onion 1
Chopped Ginger (small piece)
Chopped Cilantro
Chopped Curry leaves
Chillies 5 (finely chopped)
Salt
Oil for frying

PROCEDURE

1. Soak Urad dal for 5 hrs. Grind it. Add all the remaining ingredients and mix well.

2. Heat oil in a pan. Take small amount of batter on a ziplock cover and make it into a small round with a hole in the middle. Use water if needed. Gently take it out with hand and drop it into hot oil. Fry it until golden brown color. Repeat the process.

We had these vadas with mutton curry, the usual rayalaseema combination.

Kajjikayalu

INGREDIENTS

All purpose flour(Maida) 1 1/2 cup
pinch of salt
Oil for frying
Water
Kajjikaya maker

FILLING INGREDIENTS

Dalia 2 cups
Sugar 2 cups
Cardamom powder 1 tbsp
Grated dry coconut 3/4 cup


PROCEDURE

1. Mix maida, salt and 2 tbsp oil by using enough water...knead it into a firm dough. Keep it aside for 20 mins.

2. Grind dalia, sugar and cardomom powder into a smooth powder. Add grated coconut to it and mix well.








3. Make small balls out of the dough and roll them into small pooris. Now place a poori on the kajjikaya maker,
fill it with 2 tbsp of the filling powder and close the kajjikaya maker slowly and press it for a while and take out the extra poori dough on the outside. Then
open it gently and take out the kajjikaya carfully and place it on a plate. Make sure that all the edges are closed
to avoid the filling comming out while frying. Repeat the process to make enough kajjikayalu to fry in a batch.


4. Heat oil in a pan and fry them until they turn golden brown. Let them cool. Store in a air tight container.

Happy Sankranthi

I wish you all a very happy makara sankranthi.


Above rangoli is my favourite one. I call it 'The Z' muggu.

Palak Panner

Vahchef Mr Sanjay thumma is a wonderful cook. He is my greatest inspiration. His way of explaining is so simple and easy to follow. I think his passion for cooking is amazing.He usually gets excited when the dish was almost complete and he just cant wait to taste it. I cant stop smiling after seeing that. He is a very entertaining chef. I adopted this palak panner recipe from him. Here it goes..

INGREDIENTS

Palak 2 bunches
Panner cubes 1 cup
Medium size Onion 1
Medium size tomato 1
Green chillies 5
Methi leaves 1/4 cup or Kasturi methi powder 1 tbsp.
Cardamom 2
Cinnamon 1
Cloves 2
Jeera 1 tbsp
Garlic 2 or 3 pods
Corriander powder 1 tbsp
Cumin powder 1 tbsp
Red chilli powder 1/2 tbsp
Salt
Oil


PREOCEDURE

1. Take a tbsp of oil in a wide pan. Add chopped green chillies, spinach and methi leaves. Cook well and grind it into a smooth paste. Vahchef used kasturi methi powder. As i dont have it i went for methi leaves. keep it aside.

2. Heat oil in an other pan, add Cardamom, Cinnamon, Cloves, Cumin seeds and add chopped garlic. Then add chopped onions and fry till they are golden brown in color.

3. Now add ginger garlic paste and turmeric. Fry for a minute. Then add chopped tomatoes, corriander powder, cumin powder and red chilli powder. Cook till the tomatoes are soft.

4. Add grinded spinach and cook till the oil seperates. Add palak cubes and simmer it for 3 to 4 minutes before switching off the stove. Serve with roti.