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.

Tandoori Chicken in oven

In Gradients:

Chicken- 1kg

ginger garlic paste 2 tsp

Cooking oil- 4 tbsp

Cumin powder- 1tbsp

Red chili powder- 1 tbsp

lemon juice- 1 tbsp

Salt to taste-1 tbsp

Yellow food colour-1/2tbsp

Curd- 1 tbsp

Black pepper crushed

garam masala powder -1 tsp

Preperation method:

Wash the chicken and make slits on chicken pieces and start the marination add yogurt, 4 tbsps cooking oil, grated ginger, garlic, all dry spices powder,lemon juice rub and mix it well, leave about 3-4 hours

Preheat your grill/oven on 400-450 degree F, put the chicken on it and cook both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat. Cook till the chicken is tender. Do not overcook or the chicken will dry out.

Grill for approximately 15 minutes, then turn pieces and bake for another 10 minutes. Test chicken to see if cooked. when done, place chicken in a plate and serve hot with lemon squeezed onions.

Vangi Bath(Eggplant Rice)

In Gradients:

• 1 cup rice (uncooked)
• 6 small brinjals
• 2 tsp vangi bath powder
• curry leaves
• 1 tsp lemon juice
• salt

Vangi bath masala powder:

• chana dal- 3 tsp
• urad dal- 3 tsp
• fenugreek (methi seeds)- about 4 seeds
• dry coconut- 3 tsps
• red chillies- 5 to 6
• jeera (cumin)- 1 tsp
• coriander seeds- 1 tsp
• cloves- 2
• cardamom- 1
• cinammon stick- a small piece

Fry all the above ingredients in 1 tsp oil. Grind to a smooth paste and use 2 tsps of this mixtue for the vangi bath.

Preperation Method:

Cook the rice with 2 cups of water.

cut the brinjals 1/2 inch lenght wise. For reference see the picture below.

 Take a large non-stick skillet put 3 tbsps of oil, few mustard seeds, few curry leaves and then add the brinjal with some salt. Cook till the brinjal becomes tender. Now add 1/2 tsp salt, 1 tsp vangi bath powder and just cook for a minute and then turn of the stove.

After five minutes remove the brinjal mixture from the skillet and place in a plate. Now in the same skillet put the rice with 3 tsps of oil, 1 tsp of vangi bath powder,1/2 tsp of salt and lemon juice. Gently mix all the ingredients, with out breaking the rice.

Once the spices are well incorporated in the rice, add the brinjal mixture to the rice and mix it well. Taste and reseason accordingly.

Its ok to add the oil and vangi bath powder directly to the rice. The hot rice takes away the raw smell from the oil and also cooks the spice powder.

Atukula upma ( Poha upma)

In Gradients:

Poha (Atukulu/Avalaki) – 2 cups

Medium onion- 1

Peanuts about 10

green chille- 4

few curry leaves

coriander leaves

lemon juice and salt.

Preperation Method:

In a Pan add a tablespoon of oil followed by mustard seeds. When mustard starts to splutter around add the peanuts, half teaspoon each of chana dal and urad dal. When slightly brown add the green chilli and curry leaves.

 Then add the onions, a pinch of salt, turmeric and cook till onion becomes soft.While the onion is cooking take the poha under the cold water and rinse it of twice. 

Put the poha immediately in the collander and drain the excess water.Once the onions are soft add the poha, followed by salt. 

Reduce the heat to low and cook the poha for five to seven minutes. Once done add some lemon juice and chopped coriander.

Gunta ponganalu with Quinoa( Appe/Paniyaram with quinoa)

Urad dal--1 cup
Quinoa---1  1/3+1 tsp

A fistful of channa dal (soaked overnight)
Cumin seeds --- 1 tea sp
Green chilies --- 4 finely chopped
Onion -- 1 big chopped
Curry leaves – 12 cut in to small pieces
Coriander leaves ----- 1 tab sp chopped
Salt to taste
HOW TO MAKE PONGANALU:---

Soak Urad dal  overnight,grind drained dal in the morning cover and keep for 4 hrs.
Soak  1 1/3 cup Quinoa for 4 hrs.keep remaining 1 tsp quinoa dry.
after 4 hrs mix drained quinoa and dal batter.

 Add the chopped onion, chillies, presoaked channa dal ,finely chopped coriander leaves  and sufficient salt including 1tsp dry quinoa  to the  batter. Mix it well.

Heat ponganala skillet in a medium heat and then add few drops of oil in to each impression.

Now fill the impressions with the batter and cover with a lid and cook in a medium flame for 5 min.

Then remove the lid and gently lift the ponganalu with a spoon (if properly cooked, they should come out easily without sticking the skillet. If not cook for few more min.
Turn each to the other side to cook the other side also for 5 min.in medium heat (this time don't cover the skillet)
Remove from the skillet gently and repeat the same process with the remaining batter. Cooking in medium heat is the main point for making ponganalu.
Serve hot with coconut chutney/peanut chutney.