Vaango! Saapidalam !!!

2025-10-16T21:36:00.000-07:00

It’s been a while… but the passion for food never left.
Coming back with new flavors, new stories, and the same love for good food. #BackToBlogging #FoodLove

ONION CHUTNEY

2017-04-26T20:43:00.002-07:00

Ingredients

500 Gms of small onion
250 Gms of tomato cut into 4 pieces
50 gms ginger julien chopped
4 nos. Red chillies
5-6 mint leaves
Salt for taste
curry leaves
2 tbsp Mustard seeds
4 tbsp Gingily oil
2 pinches Asafoetida
4 nos Coconut strips

Procedure

Heat oil in a pan and add ginger and red chillies to it. Saute it for 5 mins and add onions.
Leave till the onions turns to transparent and light brown in colour.
Then add the tomatoes and close the pan with a lid. Simmer the flame and leave the mixture till its cooked.
Off the stove and leave the mixture to cool enough to grind it into paste with coconut strips.
Add salt to the chutney.
Heat oil in a pan and add Mustard seeds & Asafoetida. As all the mustard seeds popped out add curry leaves and mix it with the chutney.

Serve hot with Idly or Dosa.

ANDHRA POT CHICKEN

2017-04-25T01:49:00.000-07:00

Ingredients

1 kg of Chicken cut into pieces
1/2 tsp Turmeric powder
Salt for taste
50 gms Ginger & Garlic paste
1 tsp Garam masala
1 tsp Chicken masala
10 nos. Green chillies splited
1 cup curd
1 bunch mint leaves
1 bunch cilantro leaves
curry leaves
4 nos. onion sliced fine & long shallow fried

Procedure

Mix all the ingredients in a mud pot and keep aside leaving it for 1 hour.
Place the pot in the stove as it is and cook till the chicken is tender.
Serve hot with Rice / Idly / Chappathi

WINE CHICKEN SAUSAGE

2017-04-25T01:29:00.003-07:00

Ingredients

500 gms of Chicken Sausages cut into cubes
1 leaf rosemary
1 full garlic finely chopped
2 Onion chopped fine
1 tomato chopped into 4 parts
1 cup red and yellow capsicum chopped fine and long
1 bunch of cilantro leaves chopped
1 tbsp pepper powder
oil for shallow fry
salt to taste
20 ml white wine

Procedure

Heat oil for shallow fry in a pan and deep fry the sausages till golden brown. keep aside.

Heat 4tsp of oil in a pan and add rosemary, garlic, onion and all capsicums. Saute well till the vegetables are cooked. Then add salt and pepper for taste. At last add the tomatoes and saute it till the skin of tomato shrinks slightly.

Before 5 mins of completion add wine and fried sausages with the mixture.

Serve it by garnishing with the sprinkled cilantro leaves.

Note: we can add some salad vegetables also such as Gabbage, Mushroom, Carrots, Cucumber etc.

HYDERABAD KHAN BIRIYANI

2013-08-12T23:43:00.001-07:00

Ingredients

750 gms of chicken cut into big pieces
basmathi rice -750gm
bay leaf -4
chilli powder 2tbsp
coriander leaves 1 bunch cut into small
coriander powder 1 tbsp
200gms of curd
Dry garam masalas 8-9(includes cardomon,
1 tbsp black pepper corns
pinch of yellow food color
garamasala powder 1 tbsp
ginger garlic paste 2 tbsp
1 lemon
2 bunches of mint leaves chopped
oil 4 tbsp
2 Onion chopped fine and long
salt to taste
1 tsp Turmeric powder
4 pieces of black cardamom
10 cloves
6 cinnamon (2 X 1” pieces)
5-6 bay leaves
10 cashew nuts
15 raisins
10 almonds soaked for 1 hour and then cut into 2 pieces each
Ghee 200gms
200gm of yogart/curd
1 tbsp jeera
atta dough

Procedure

Take a Bowl, Add chilli powder,salt,turmuric,garamasala powder,coriander powder,ginger garlic paste,lemon jucie,oil, mix well and add chicken rub the chicken well with this masalas and pour curd do not mix the curd, keep in fridge for over night or for 4 hours.If you are in a rush then 2 hrs is fine.

In a muslin cloth add all the spices and wrap it and keep a side.I am sometimes very lazy to do this. So i directly put the masalas in the chicken and rice.
Now in a thick bottomed pan, add ghee and then add chopped onions, salt, cook till slight golden brown colour once it is done then remove.In the remaining ghee, fry cashewnuts,almonds,raisins. Remove these and keep aside.
Boil water and add salt,cardomums,bay leaves,jeera,2 tbsp oil,rice and cook it till its more than half done.Most important part of cooking good biryani. Rice needs to be strong and long.If its mashed then the biryani doesnt really taste that great.
Now spread the half of the fried onions and pour the marinated chicken and spread it equaly, and put the wraped masala dry,now spread the rice on top of the marinated chicken in the pan,add coriander leaves,mint leaves then add rice on top of this layer.Remaining fried onions ,cashewnuts,raisins,almonds can be added on the top of the rice.

Finely sprinkle the yellow color and close it with a lid but the steam should not come out for this take a chapati dough and make a thread and put around the dish and close it with the Lid and put some weight on top of the lid to avoid the steam to escape.Cook for 45 min. First 5 mints of high fire, next 15 mints of medium fire,next 20-25 mints of low fire.Hyderabad Khan Biryani is ready to eat along with raita or kurma

ROASTED SPICY PEPPER CHICKEN

2013-08-12T23:37:00.001-07:00

Ingredients

1 kg chicken, washed and cut into medium sized pieces
1 cinnamon stick,1 cardamoms,2 cloves
7-8 whole pepper corns
10-12 curry leaves
2 large onions, finely sliced long
1 tbsp ginger garlic paste
3-4 green chillis, slit
1/2 tsp turmeric pwd
1 tsp freshly ground pepper pwd
salt to taste
2 tbsps oil
Kasuri methi or fenugreek dry leaves

Roast and make a paste:
5-6 curry Leaves
3 shallots or a small onion, sliced
1/2 cup grated coconut
10-12 pepper corns
3/4 tbsp coriander seeds
1/2 tsp fennel seeds
3 cloves
2 cardamoms
1″ cinnamon
pinch of nutmeg

Preparation

1. Heat half a tbsp of oil in another cooking vessel, add curry leaves, coriander seeds, fennel seeds, pepper corns, cardamom, cloves, cinnamon and nutmeg and saute for 3 mts on low flame. Next add the sliced onion shallots and saute for 4 mts till golden brown. Add the grated coconut and saute on low flame for 4 mts. Turn off heat and cool. Grind to a paste without adding water.
2.Heat one and a half tbsps of oil in a heavy bottomed vessel, add cardamom, cloves, cinnamon stick and pepper corns and saute for a few secs. Add the curry leaves and saute till crisp.
3. Add the sliced onions,salt and saute till transparent, approx 5-6 mts. Add ginger garlic paste and saute for 4 mts. Add turmeric pwd and pepper pwd and combine well. Add the chicken and cook on high for 4 mts. Reduce flame to medium , place lid and simmer till chicken is almost cooked.
4. Add the paste(from 1st step) to the three fourth cooked chicken and combine well. Add few tbsps of water if the curry is too dry. Otherwise there is no need to add water. Place lid and cook for 5 mts. Now increase flame, and toss the contents for 2-3 mts. Lastly sprinkle some kasuri methi, combine well and turn off heat.
5. Serve hot with rotis or rice.And goes very well as starter.

PRAWN PULAO

2013-08-12T23:31:00.000-07:00

Ingredients

750gm of Basmati Rice
10 cashewnuts
8-9 Raisins
1 cup of mint leaves
1 cup of coriander leaves chopped fine
2 tbsp of ginger garlic paste
Garam masala(2 bay leaves,2 cinnamon stick,1 star anise,3-4 cardomum,5-6 cloves,1 tbsp of peppercorns)
1 onion cut into long pieces
2 onions cut into small pieces
2 tbsp of oil(olive oil preferred)
2 tbsp of butter or pure ghee
1/2 tbsp of chilli powder
1 tbsp of garam masala(optional)
Salt to taste
3 small green chillies
1/4 tbsp turmeric.
1/2 tbsp chilli powder
400gm of prawns

Making the prawn stir fry:
Cleanup the prawns,devien them and keep aside.. Take 2 tbsp oil in a flat bottomed vessel, add cut onions,salt and saute for 2-3 mints. Add ginger garlic paste,cut green chillies and saute for 3 mints. Now add turmeric,chilli powder.Cover the lid and cook for another 5 mints . Cook till the onions are transperent. Now add the prawns and mix well with the above. Observe that lots of water will start oozing out from the prawns.Prawns cook very fast. So when they are 3/4 done,add cut coriander leaves and garam masala. Cook on a very low flame for 5 mints.Make sure 90% of moisture or water is absorbed. Take off from the stove and keep aside.Make sure that you take out the prawn pieces aside leaving along the gravy in the vessel.

Procedure

Clean the rice with water 2 times and soak it for 30 mints. See that you dont cleanup too many times as there is a danger of breaking the rice.
I have taken a rice cooker.I have put 1 tbsp of oil and added jeera. Once the jeera started spluttering ,add the bay leaves,cinnamon,cardomum,star anise,cloves.cashewnuts,raisins and saute in oil for about 3 minutes & let it cool. Add cut onions and add little salt.Saute for 4 mints .Now add coriander leaves,mint leaves and mix all the ingradients nicely. Now add the soaked rice into the above mixture and mix well.
Now add the prawn stir fry gravy to the above and mix well.Adjust the salt.Make sure the salt is in right quantity or else the pulao doesnt taste good.
It should not be too salty nor too bland..Switch On the rice cooker and let it cook till the rice is cooked 3/4. Now add the prawn pieces and let the rice cook till its completely done.
Leave the lid on the cooker for atleast 10 mints after the rice has cooked.Mix the prawns properly but see that you dont smash them and rice.
You can eat this with raita or vegetable kurma.. You can do this in a flat bottomed thick utensil also. Dont forget to put the exact quantity of water.I generally use 1 glass of rice to 1 1/2 glass water. Since the rice was soaked for 30 mints, i would reduce 1/2 glass of water. Overall i would reduce 1 to 1 1/2 glass water of the original quantity of water to avoid the rice getting over cooked.

Courtesy: Akkisetti Shyam

TOMATO PALAK DAL

2013-08-12T22:40:00.000-07:00

Ingredients:

1 cup toor dal/chana dal
1 pinch turmeric
1 onion cut into long pieces
1/4 tbsp jeera
1/4 tbsp mustard seeds
1 tbsp oil(olive oil preferred)
5 cloves of garlic
2-3 dry red chillies
1 pinch hing(optional)
1 bunch of spinach or palak or thota koora
1 and half large tomatoes
4 small green chillies
1 spring curry leaves and coriander leaves
Salt to taste
1/2 tbsp of sugar

Procedure:

Boil dal and keep aside.
Heat oil and add red chillies, mustard,cumin seeds, add sliced garlic and cut onions.Add salt.Saute for 2 mints.Add turmeric,hing,curry leaves ,chopped chilli and saute for another 3 min.See that the onions are transperent.Add cut tomato pieces and cook till they are half cooked.Add spinach ,butter and cook for 2 mint.Add daal ( dal which has been cooked well) ,sugar to the above.Here you have to be carefull when cooking spinach as it cooks with in 2-3 mints. So dont close the lid while cooking spinach.Check the salt and if required adjust salt and stop it when the dal is having smooth texture. Its really yummy..You would love to just eat it without mixing.Best eaten with rice,rotis or chapatis

Courtesy: Akkisetti Shyam

ACHARI CHICKEN

2013-08-12T22:37:00.000-07:00

Ingredients

Chicken - 1 (500 gms), cut into small or medium pieces
Onions - 3 sliced fine
Tomatoes - 2 chopped fine
Kalonji - 1 tsp (Onion or Nigella seeds)
Methi dana - 1/2 tsp (Fenugreek seeds)
Whole Zeera - 1 tsp (Cumin Seeds)
Saunf - 1 tsp (Fennel seeds)
Bhuna Zeera Powder - 1 tsp (Roasted Cumin Powder)
Red Chilli Powder - 1/2 tsp
Ginger Garlic Paste - 2 tbsp
Yogurt (curd) - 3 tbsp/thick
Haldi - 1/2 tsp (Turmeric Powder)
Green chilies - 2-3/ to taste
Lemon Juice - of 1/2 lemon
Yogurt (curd) - 3 tbsp/thick
Fresh Coriander (Hara Dhania) to garnish
Cut ginger into long for garnishing
Cut Long the long chillies for garnishing
Salt to taste
1 tsp of mustard seeds.

Procedure

1) Heat oil in a heavy based pan on medium heat. Add onions,little salt and fry (stirring occasionally)until golden brown.Add ginger garlic paste and saute until the raw smell is gone.Now add tomatoes and saute until they are well soft and till the oil separates.
2) Add in the chicken pieces, red chilli powder and turmeric powder. Mix and cover pot and let it cook on low heat until the chicken is half done.Now add beaten yogurt to the half cooked chicken and let it cook for 5 minutes.
3) Separately put a frying pan on stove on medium heat and roast the mustard seeds, cumin seeds, Methi seeds,jeera seeds,fennel seeds and kalonji seeds(nigella seeds) in a dry pan. (Do not use oil) Roast these seeds until the cumin turns brown.
4) Take 2 teaspoons of this roasted mixture and set it aside.Take 1 tsp of oil and saute for a minute and Keep aside .This is used for tempering. Grind the rest of it in a grinder to a fine powder. Make it into a thick paste by adding the lemon juice.
5) Add the paste to the chicken and further cook the chicken until it is well done.
6) Add the tempering ingradients to the chicken.Garnish with cut ginger pieces,coriander leaves,cut pieces of long chillies.

Note: I cooked this dish yesterday night for the first time and enjoyed to the maximum..Its got very special strong pickel kind of taste to it..You will not be dissappointed at all.

Courtesy : Akkisetti Shyam

RIDGE GAURD WITH DRY SHRIMP STIR FRY / PEERKANKAAY WITH DRY SHRIMP

2013-08-12T01:32:00.001-07:00

Ingredients
150 gm ridge gaurd, chopped into small pieces
2 small green chillies cut into small pieces
50gm dry shrimps
1/2 tbsp of chilli powder.
pinch of turmeric powder
salt to taste
1 tbsp oil(oilive oil preffered)
10-12 curry leaves for tempering
1/2 tsp mustard seeds for tempering
1/4 tsp cumin seeds(jeera) for tempering
1 tbsp garam masala(if you want on spicier side)
1 tbsp coriander leaves(optional)
1 big size onion cut into small fine pieces
1 tbsp ginger garlic paste

Procedure
Heat oil in a cooking vessel, add mustard seeds,cumin seeds and let them pop.Once they turn slightly red, add cut onions,small green chillies and salt(dont put too much salt at this point of time as dry shrimps are little bit salty). Saute for 2-3 mints.Add ginger garlic paste and saute for another 3 mints.See that the onions are cooked well and are transperent.Close the lid. Remove the lid and add chilli powder,turmeric and mix well.Cook for 5 mts on low flame by covering the lid.Remove the lid and add the cut ridge gaurd pieces to the above mixture and saute for 5 mints on medium flame.At this point of time add the dry shrimps/prawns and mix well with the above. Let it cook for 10 mints on medium flame.Check if the oil has oozed out.If not continue till the oil has come up.Garnish with coriander leaves.

Note: Remember,never cover the lid when you have added ridge gaurd or else the dish will become watery.
Serve with rice or chapati. Never over cook this dish. You have to enjoy the juices of the vegetables when you eat this dish along with dry shrimps.This time i did not do completly dry dish.I left little bit of moisture to mix well with rice or eat with rotis.
This is one of my dad's favourite dish .Its unbelievable and yummy.Taste it to believe.

Courtesy: my friend Akkisetti Shyam

BREAD PAYASAM / KHEER

2013-08-12T01:28:00.002-07:00

Its very creamy and yummy. Kids would love it along with all the adults with sweet tooth.

Ingredients

1 lit fresh or full cream milk.
1 loaf of bread(10)
Sugar(200gm)
2-4 tbsp of pure ghee
7-8 cardimom
10-12 pistachio
10-12 cashewnuts
10 -12 raisins.

Preparation

Cut the edges of the bread pieces and toast it dry or you can fry in ghee till it gets golden brown color. If you fry in ghee,you will get better taste. Now boil the milk in a deep skillet and add sugar.

Now add the bread pieces to the boiling milk. Add sugar and mix it well. Cover the lid and let it cook at low flame till the milk gets dried out. My suggestion would be eat this dish after 1 day keeping in the refrigerator. It will serve as a very nice dessert. Sugar level can be adjusted to your taste.

In a seperate skillet,add 1 tbsp ghee and fry the cashewnuts,pistachio for 5 mints till the golden brown color comes. Now add raisins and fry them for 1 mint since raisins burn very fast.Be carefull and never fry the raisins for long.Add the above to the cooking milk with bread pieces.
Never make this dish on high flame after adding the bread pieces.

Courtesy: my friend Akkisetti Shyam

DRUMSTIK WITH PEANUT N SESAME PASTE ALONG WITH TAMARIND SAUCE

2013-08-12T01:22:00.000-07:00

Ingredients

2 drumsticks cut into small sizes

2 onions (large) cut into long size

3 green chillies cut into small

1/2 tsp Tumeric powder

2 tbsp red chilli powder

10 curry leaves

3-4 tbsp of oil (preferably olive oil)

1/2 tbsp cumin powder

1 tbsp of coriander powder

boiled cold milk - 1 cup

2 tomatoes cut into small pieces

salt to taste

1 tsp mustard seeds

1 tsp of jeera

100gms roasted peanuts made into powder

50gms sesame seeds made into powder

3 tbsp of tamarind sauce

1 glass of water

1/4 tsp of fenugreek seeds

Procedure:

Heat a pan, add oil.Once heated,add mustard seeds,cumin seeds,fenugreek seeds,green chillies,onions,drumstik pieces and salt.Once the onions become transparent,add tomatoes and turmeric.Add some water.Cook till the oil seperates.Now add the coriander powder,cumin powder,chilli powder,peanut powder and sesame powder to the above and mix well.Add milk and tamarind sauce to the above.Let it cook for 5 minutes on medium flame.Adjust the spice and salt accordingly.Garnish with curry leaves.Eat with rice or chappatis.It should get very tangy taste with hot n sweet combination.

Courtesy: my friend Akkisetti Shyam

CAPSICUM MASALA WITH A TOUCH OF TAMARIND JUICE

2013-08-12T01:13:00.001-07:00

Ingredients

200 gm green capsicum, chopped into medium size pieces
1 big tomato, remove the pulp and cut into small pieces
1/2 tbsp of chilli powder.
Pinch of turmeric powder
salt to taste
2 tbsp oil
10-12 curry leaves for tempering
1/2 tsp mustard seeds for tempering
1/4 tsp cumin seeds(jeera) for tempering
Lemon sized tamarind soaked in hot water and juice taken out.Store in a seperate bowl.
2 small green chillies cut into small pieces
1 medium size onion cut into long pieces
1/2 tbsp ginger garlic paste
1 tbsp coriander leaves(optional)
1 tsp sugar.
1/2 tsp fenugreek seeds.

Procedure

Heat oil in a cooking vessel, add mustard seeds,cumin seeds,fenugreek seeds and let them pop. Add the cut onions,small green chillies,turmeric and salt. Saute for 2-3 mints.Add ginger garlic paste and saute for another 3 mints. Now add fresh curry leaves, dry chillies and saute for a few secs. Add the cut tomato pieces,chilli powder and mix. Cook for 5 mts on low flame by covering the lid.See that the tomato is cooked well before removing the lid.Cook till the oil seperates.Remove the lid and add the cut capsicum pieces to the above mixture.Now add the extracted tamarind juice and sugar.Cook for 5 mints on medium flame.You can add water if itstoo dry.

Note: Remember,never cover the lid when you have added capsicum or else the dish will become watery.Capsicum is a very tender vegetable and cooks very fast.Its really yummy.Eat to believe it.

Serve with rice or chapati. Never over cook this vegetable dish. You have to enjoy the juices of the vegetables when you eat this vege dish.

Courtesy: my friend Akkisetti Shyam

HOT, SWEET AND SOUR EGG PLANT / BRINJAL STIR FRY

2013-08-12T00:42:00.001-07:00

Ingredients:

2 medium sized brinjals or 1 long brinjal/egg plant chopped into medium size long pieces
1 big tomato, remove the pulp and cut into small pieces
1/2 tbsp of chilli powder.
pinch of turmeric powder
salt to taste
3-4 tbsp oil
10-12 curry leaves for tempering
1/2 tsp mustard seeds for tempering
1/4 tsp cumin seeds(jeera) for tempering
2 small green chillies cut into small pieces
2 medium size onions cut into long pieces
1/2 cup of water
1 tbsp coriander leaves(optional)
14. 1 tbsp sugar
15. 1 tbsp of sweet n hot chilli sauce
16. 2 tbsp of tamarind sauce.

Procedure:

Heat oil in a cooking vessel and add cut brinjal pieces.Saute for some time and takeout in a seperate bowl.Now add mustard seeds,cumin seeds and let them pop in the same oil.If you think the oil is less,you can add 1 tbsp more. Add cut onions,small green chillies,turmeric and salt. Saute for 2-3 mints till the onions are transparent.Now add fresh curry leaves, dry chillies and saute for a few secs. Add the cut tomato pieces and mix. Cook for 5 mts on low flame by covering the lid.Cook till the oil seperates.Remove the lid and add the brinjal pieces which were sauted to the above mixture and cook for 5 mints on medium flame.Now add sugar n sweet/hot sauce.Add the tamarind sauce also.You can add water if its too dry.Make adjustments regarding the spice,sweetness and sourness.

Serve with rice or chapati. This goes very well with any Palav's or Biryani's.

Courtesy: my friend Akkisetti Shyam

CHICKEN FRY

2013-08-12T00:36:00.000-07:00

Ingredients

500 gm chicken, washed and cut into medium sized pieces
2 tbsp of chilli powder
4 tbsp ginger garlic paste
1/2 tsp turmeric pwd
1 cut lime
3-4 green chillis, slit
Salt to taste
Enough Oil for deep frying
10 curry leaves

Procedure:

Wash the chicken pieces cut into medium size and let the water completely ooze out.Using a knife make few slits on all sides.
In a bowl,take the chilli powder,ginger garlic paste,squeeze half lime,1 tbsp of oil,turmeric powder and mix really well into smooth paste.Dont add water.

Rub the chicken pieces in this paste on all sides and marinate the chicken for an hour atleast in the refrigerator.( I marinated for nearly 2 hrs.)

Heat the oil in a pan and fry the chicken in medium-low heat till brown on all sides. Add little oil, just enough to fry 3 pieces at a time. This way you don't waste oil. Drain on kitchen towel.

In the same oil, deep fry curry leaves and slit green chillies. You can remove seeds from the chilies to reduce heat.

Garnish the fried chicken with fried curry leaves and chillies.

Courtesy: my friend Akkisetti Shyam

PUNUGULU OR CRISPY FRITTERS WITH DOSA BATTER

2013-08-12T00:27:00.001-07:00

Ingredients:

1 cup urad dal
2 cups rice
¼ cup suji or semolina or upma rava
Salt to taste
750 ml oil to deep fry.Upto you.
5 green chilies (minced or can add paste)
2 big onion (chopped)
1 tsp cumin

Procedure:

Soak the rice and urad dal for about 6hrs and then grind it.Let it ferment for 10 to 12hrs( but make the batter in thick consistency).It is the same procedure as we make Dosa batter, but in a thick consistency. Take 2 tbsp of oil in a pan and add onions,green chillies,salt and cumin seeds.Saute for 5 minutes and add to the above batter.Add semolina to the above,mix well and set aside for 20 minutes.If the batter is very smooth then add semoline/suji to make your batter thicker. I didnt measure how much I add, but I just added enough to make my batter thick. This will make crispy and less oily fritters. Heat oil for deep frying. Once the oil gets hot, reduce the flame to medium. Take a tablespoon and put inside the batter.Scoop the batter into the tablespoon and drop the content of the tablespoon into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil).Place 9-10 punugulu/fritters in the first batch.Do not crowd the vessel or else they will stick to each other.DOnt worry too much about the exact round shape of the balls.Turn the punugulu/fritters as they change color and cook till golden brown.Remove onto absorbent paper.Serve with chutney of your choice.

Note:If you dont have Semolina/suji,you can even use rice flour.Some make them sour tasting using fermented batter, while some make them with fresh batter. There is no specific way to follow while preparing batter, except that the batter must not be runny/very smooth.I like both ways. You can use fermented fresh dosa batter or 2-3 days old dosa batter which gives a nice sour flavor to the punugulu.I have added onions,chillies to give it little spice.You can even make with out any of these ingradients.This generally goes very well with Ginger chatney,tomato chutney,peanut chutney or coconut chutney.

Courtesy: my friend Akkisetti Shyam

CHICKEN BIRIYANI

2012-11-22T23:25:00.004-08:00

Ingredients:

Chicken ½ Kg

Jeeraghasamba or Basmati Rice ½ Kg

Ground onion 1 Big

Chopped tomato 1 Big

Pudina leaves – 20 leaves ground

Curd 1 Cup

Green Chili 6 pieces ground

Cinnamon 1 stick

Cloves 5-6

Cardamom 3

Ginger Garlic paste 4 Spoons

Lemon juice – 1 Spoon

Salt

Procedure Clean the rice and soak it about 1/2 an hour

Heat the thick bottom pan with oil then just fry cinnamon stick, cardamom and clove

Then add ground onion and ginger garlic paste, sauté them, till get slightly brown color

Add chopped tomatoes, and fry it well

Add ground Pudina leaves and fry till they start thickening.

Add Rice, Curd, Lemon Juice and chicken and proportionate water level to suit your pressure cooker and allow cooking for 3 whistles.

Wait till the pressure goes off itself.

Sprinkle few fine chopped Coriander leaves and add two spoon for Ghee for flavor and mix them well .

Serve with Curd Raitha

VEGETABLE CUTLET

2012-11-22T20:42:00.003-08:00

Ingredients
Small size carrot
Medium size potato
Small size beet root (if required)
Beans 4
Green Peas (if required)
Garlic 1 small piece

Fennel seeds 2
Green chili 2
Coriander leaves little bit
One small size onion finely chopped

Turmeric ¼ spoon

Salt to taste

Maida 3 spoon

Bread powder 4-5 spoon

Procedure
Finely Chop all the following Carrot, Beetroot, Potato, Green Peas, Beans and pressure cook them for some time to make them soft.

Grind Garlic, Fennel Seeds, Green Chili, Coriander Leaves, onion, salt, turmeric powder and mix them well with the boiled vegetables.

Prepare a thin liquid out of Maida and water for coating.

Then make them into small balls flattened and dip it in the Maida liquid & immediately roll them in bread powder and spread them in the plate or paper to dry.

Deep fry them in medium heat oil.

Serve hot with Tomato sauce.

VEGETABLE CHEESE BALLS

2012-11-22T20:20:00.001-08:00

Ingredients

Cheese Grated 5 table spoons

Corn Flour 8 Table spoons

Potato Boiled 2

Cauliflower Grated ¼ of a small flower

Carrot grated 1 small

Bread Powder 1 cut

Mint Leaves, finely chopped 8

Coriander leaves, finely chopped 1 spoon

Chilli Powder 1 Spoon

Salt to taste

Oil

Procedure
Mix the boiled Grated Cauliflower, Carrot, Corn and Cheese into a bowl and keep it for the cheese balls stuffing.

Prepare a thick batter out of Corn Flour, Potato, Salt and Chili Powder for the outer coating for Cheese balls.

Keeping the stuffing inside make round balls using the thick batter as an outer covering.

Roll the balls on to the bread powder to make a proper clean covering.

Fry them on medium heat oil until golden brown as in the image.

Serve them with Tomato Sauce or Mayonnaise.

Serve immediately.

PARADISE DRINK

2012-10-24T21:41:00.000-07:00

Ingredients

Water from 2 Tender Coconuts

Complete soft tender coconut meat

Lemon

Sugar

Salt

Mint Leaves - 1 or 2 for Flavor

Procedure

Prepare a juice out of tender Coconut Water, Tender Coconut Meat, Lemon, Mint Leaves, pinch of Salt and 5 TSP of Sugar.

Tastes heavenly for all age groups.

HOT PEPPER CHICKEN

2012-10-24T21:14:00.004-07:00

Ingredients

250 gms of Bone Less chicken
1/2 cup cornstarch
1 egg White
1 Tbs fresh lemon juice

Chilli Chicken Mix 1/4 cup2 cups oil

Pepper powder

Salt

Curry Leaves

Preparation:

Mix cornstarch, egg, Chilli Chicken Powder, Lemon Juice, salt and Chicken together to form a thick mix. Set aside for marination for Half an hour.
Heat oil, then deep fry the Chicken until golden brown and add curry leaves in oil. Drain the Chicken and curry leaves.
In a clean Bowl at low flame, add the drained Chicken, sprinkle Pepper powder and Salt, toss them properly to have the pepper and salt properly mixed on to the chicken.

Easy to make and Good starter for parties.

CHICKEN VARUVAL

2012-10-24T20:59:00.002-07:00

Ingredients

Chicken breast - 3 Pieces

Small Onions 5

Red Chilli Powder 2 Tsp

Dhaniya powder - 1 Tsp
Jeera/ Cumin powder- 1/2 Tsp
Turmeric powder - 1 Tsp
Garam masala powder - 1 Tsp

Curry leaves - 10-20 leaves

Pepper - per required spice
Salt - To taste
Oil - 1 Tbsp

Elachi 2

Cinnamon 1 piece

Cloves 3 pieces
Curry Leaves

Procedure

Heat a table spoon of oil in a pan, add Cinnamon, Elachi, Cloves .

In low flame, add Chilli Powder, Dhaniya Powder, Cumin Powder, turmeric powder, garam masala powder and fry them.

Add finely cut chicken and keep frying till the water from the chicken comes out to make a fine watery gravy. Add some water to retail the pasty form.
Add Curry Leaves.

Add Pepper per requirement.

Fry all till it becomes thick and then add fine chopped onions and cook for some time..

Keep cooking till the chicken is properly cooked, do not overcook the chicken, you should feel the juice in the chicken.

Add Dhaniya leaves to taste and flavor.

Goes well with Sambar rice and Rasam Rice

DRAGON PRAWNS

2012-10-08T21:14:00.000-07:00

Ingredients

½ Kgs Medium or jumbo prawns

1 cup Corn Flour

1 Egg

Lemon

Sugar

Hot Chilli Sauce

Soya Sauce

Vinegar

1 spoon of condensed milk – Milkmaid

Salt

Procedure

Clean and un-vein the prawns.

Mix corn flour and egg to make it in to a thick batter. Add Lemon and salt for taste to the batter without diluting the thickness.

Mix the cleaned prawns to this batter mix and keep aside.

In flat bowl at low flame, add two spoon of water, Sprinkle of sugar, hot red chili sauce, Soya Sauce, a spoon of tomato Puree and Vinegar to make a thin caramel sauce.

In a different bowl, Heat oil and at medium flame, fry the prawns until golden brown and keep aside.

Fry some Cashews or peeled of Badam to crisp.

Toss and Mix the fried prawns along with the fried nuts in the caramel sauce to a make coating spread all over as in the image.

This is very similar to Honey roasted prawns but with a tint of spice to it. Yummy………

THAEN MUNDHARI ERAL - HONEY ROASTED PRAWN

2012-10-05T02:36:00.002-07:00

Ingredients

1 cup of large or medium shrimp, peeled and deveined
1/2 cup walnuts (already cracked & peeled) or Cashews
3 Tbs sugar
1/2 cup cornstarch
1 egg White
2 Tbs honey
1 Tbs fresh lemon juice
1/2 Tbs condensed milk or Cream
1 Tbs Mayonnaise
2 cups oil

Preparation:

Mix cornstarch and egg together to form a thick, sticky texture and mix well with Shrimp. Set aside.
Mix mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth cream. Set aside
Heat oil, then deep fry the prawns until golden brown. Drain the prawns.
In a clean Bowl at low flame, add sugar, honey, and some water to melt the contents of the sugar and honey, let it caramelize and mix in your walnuts or Cashews.
Mix in your deep fried prawns and arrange on platter.

This is one of the yummiest starter I have ever had in my travels, though it is little sweet, this is very tasty and non sweet lovers will also like it. ....... Give a try and give me your comments.

PONDICHERRY MEEN KUZHAMBU – Fish Curry

2012-10-03T23:42:00.000-07:00

Ingredients

Fish ½ kg

Onion chopped 1 cup

Tomato chopped 1 ½ cup

Tamarind small lemon size

Oil (Preferably Gingelly Oil)3 to 4 tbsp

Mustard ¼ tsp

Urad dal ¼ tsp

Cumin ½ tsp

Fenugreek 1 tsp

Curry leaves 5 to 6

Garlic 4 to 5 pods

Turmeric powder ¼ tsp

Red chilly powder 2 tsp

Coriander powder 1 tsp

Fresh cilantro leaves

Salt to taste

Procedure

Clean and wash the fish in water.

Chop onion and tomato into pieces.

Extract the pulp from the tamarind and keep it aside soaked in water to make it a puree.

Heat oil in a pan.

Add mustard seeds, urad dal, cumin, fenugreek and wait to splutter.

Add curry leaves and onion.

Fry onion till it turns golden brown color.

Add Squeezed garlic and saute for a minute.

Add turmeric powder, red chilly powder, pepper powder, coriander powder and salt.

Fry till it combines & oil separates.

Add tomatoes and saute till it becomes soft.

Add tamarind puree and 1 or 2 cups of water.

Cover the pan with a lid.

Cook it in medium flame for some time till it become a thick consistent gravy.

Add fish to it and cook for 7-10 minutes.

Add finely chopped fresh cilantro leaves and mix well.

Here we go, we are now ready with the traditional Pondicherry Fish Curry.