For the Khadi:
2 cups curd / plain yogurt
1 cup water
1/3 cup besan
1/2 tsp turmeric powder
1 tsp red chilli powder

For tempering:
1 red chilli, broken into half
1 tsp jeera
2 tsp oil
Salt

For the Pakodas:
1.5 cups besan /gram flour
1 onion, finely chopped
1 potato, finaly chopped
1 tsp red chilly powder
1 tsp jeera
A pinch of hing
1/2 tsp baking powder
Salt
1 cup water

Preperation Method:
Mix the ingredients for the pakoras to form a batter. The consistency should be that of bajjis, not too loose.

Deep fry the pakodas in hot oil or use a Gunta Ponganala/Paniyaram pan. This should help reduce the usage of oil and give you uniformly shaped pakoras.
Set aside.
Beat the curd well. Add besan and other ingredients and beat well.

Heat oil and add the jeera and halved red chilly. When the jeera splutters and turns brown, lower heat to minimum and add the curd mixture. Bring to boil stirring continuously. After 5 mins, remove from fire.
When you are ready to serve the kadhi, add the dumplings, mix once through and serve.


Garnish with chopped coriander leaves and serve with chapatis / roti.

Pachi Pulusu

Ingradients:
Tamarind - 1 big lemon sized ball
Onion - 1/2 of a big one - Finely Chopped
Green Chillies - 2 Split
Jaggery/ Sugar - A pinch
Dry Red Chillies - 2
Seasoning:
Mustard Seeds - 1 Teaspoon
Curry Leaves - 5 - 6
Jeera - 1 Teaspoon
Oil - 2 Teaspoons
Preperation Method:
Fry dry red chillies in a little bit of oil and grind to a fine powder.
Soak tamarind in 3 cups of water along with salt. Extract the juice and discard the pulp. Add the onions, green chillies and the ground chilli powder to the tamarind juice.
Heat oil and add mustard seeds. After they splutter, add jeera and curry leaves. Pour this seasoning over the tamarind mixture. Add a pinch of jaggery. Let it stand for 30 minutes before serving.

Chicken 65

Ingredients:

2lbs.chicken,(bone less)

3 tsp.ginger garlic paste

1/2tsp.turmeric powder

3tsp.red chilly powder
7no.green chillies(cut length wise)

1cup thick yogurt/curd

few drops of red colour

5springs curry leaves

8 tbsp.oil

Salt to taste

1tsp. cilantro leaves

few onion slices(optional) and lemon wedges for garnishing.

 

Preperation Method:

Cut the chicken into 1" pieces, wash and drain the pieces for few minutes( the chicken pieces should not be moist),then add salt,turmeric powder,chilly powder,ginger garlic paste and colour, mix well and marinate for over night.

 Heat the oil in a pan, once the oil is hot add the chicken pieces and fry them on medium flame until cooked well, once they are cooked,drain them and keep them aside.

 In the same pan( in which we fried chicken) add curry leaves and green chillies and fry for 2 min. then reduce the flame and add yogurt/curd, cook for few seconds, then add the fried chicken and fry until all curd is dried up and coated well on the chicken pieces.

now garnish it with chopped cilantro leaves, onions and lemon wedges......

 

 

 

 

 

Egg Fry

Ingradients:
Eggs(boiled)-4(Make 3 slits along the sides)
Salt-to taste
For spice powder:
Elaichi-4
Cinnamon stick-2inch piece
Roasted chickpeas/dalia/putnalapappu-2tbsp
Roasted peanuts-2tbsp
Daniya-1 1/2tbsp
Turmeric-1/4tsp
For seasoning/poppu/tadka:
Curry leaves-2springs
Mustard seeds-1/4tsp
Jeera-1/2tsp
Oil-4tbsp

Preperation Method:
Take a pan and dry roast cinnamon stick,daniya and fry till nice aroma comes out and then add roasted chickpeas,roasted peanuts and fry for a minute or less than that and take off from stove and let the dals cool down and make smooth  powder and keep aside.
Heat oil in a pan and add mustard seeds and let them  pop  and then add jeera,curry leaves and fry for a while and then add eggs and fry for another minute. Add salt,turmeric to  pan and mix well.
Now  add spice powder and mix well and add chilli powder and mix and fry for another 2 minutes and switch off stove and take off pan from heat.