KANDHI KATTU

A very easy and fast to cook recipe.... I especially do it at nights when i want to finish cooking fast.

INGREDIENTS:

1. Cooked Kandhi Pappu / Toor Dal - 1/2 cup

2. Ginger Garlic paste - 1 tspn

3. Green chillies - 2 

4. onion - 1

5. Dry red chillies - 2 

6. Cumin seeds -1tspn

7. mustard seeds - 1tspn

8. curry leaves -4

9. coriander leaves / Kothimeera - 1/2 bunch

10. Salt - to taste

11. Garlic pods -2

12. Lime Juice - 1 tbspn.

PROCEDURE:

1.Heat a vessel.

2. Once its hot , add oil.

3.After a minute, add dry red chillies, cumin and mustard seeds.

4. Once they splutter, add onions and ginger-garlic paste.

5. After a minute, add green chillies.

6. Once the onions turn transculent , add cooked and mashed Dal, water and salt.

7. Allow it boil.

8. Check for salt, add chopped coriander leaves/kothimeera , put a lid and boil it for a minute .

9. Put a lid and switch off the stove.

10. Add the lime juice before serving.( do not add lme juice while its its still boiling)

11. Serve hot.

GHOBI FRY / CAULIFLOWER FRY

The easiest.....

INGREDIENTS:

1. Cailiflower / Ghobi - 1 medium

2. Dry red chillies - 2.

3. cumin seeds - 1 tspn

4. Mustard seeds - 1 tspn

5. Curry leaves - 3

6. Salt - to taste

7. Red chilli powder - 1 tspn.

PROCEDURE:

1. cut the florets and put them is warm salt water for 10mins.

2. This will make the worms float , if any.

3. Now heat oil in a pan.

4. Once its hot, add dry red chilllies, cumin and mustard seeds.

5.Once they splutter, add curry leaves, turmeric and cauliflower florets.

6. Mix them well, add salt , let it cook for 5 mins putting a lid on the pan.

7. Once the Ghobi is cooked, add red chilli powder and fry for an other minute.

8. Check for salt and serve hot with sambar/ rasam/ pappucharu.

ANAPAKAYA PULUSU (SWEET)

I had this dish in my aunt's home. I'm not a fan of this , but after having it, i just couldnt say no to it..... So i asked her the process and did it the very next day at home. It turned out so well.... My H njoyed it :) and I'm happy ......

INGREDIENTS:

Anapakaya pieces  -  5

Green chillies  -  4

Jaggery / bellam - 2 tbspn

Tamarind - big lemon size.

To Grind:

coconut - 1/2

onion - 1

red chilli powder - 1 tbspn

For Tempering:

Red chillies - 3

mustard seeds/ aavalu - 1 tspn

cumin seeds/ jeela karra - 1 tspn

garlic pods - 2

curry leaves - 4

turmeric powder - a pinch

PROCEDURE:

1. Grind all the ingredients mentioned in "To Grind" into a fine paste. Add very little water, only if u need.

2. Pressure cook bottle gourd pieces for a single whistle. or just boil them till they r tender.

3. Heat oil in a pan. once its hot, Add all the ingredients in "For Tempering" one by one and fry for a sec.

4. Now add the ground paste, salt and fry till the paste looses oil.

5. Now add jaggery/ bellam to it and mix it well.

6. Fry it you get a nice sticky texture to the paste.

7. Now add the boiled bottle gourd pieces, tamarind juice and let it boil.

8. One you see oil floating on the top,check for the balance of salt, sweet and sourness . Add if necessery and allow ot to boil for 2 more mins..

 Then , switch off the stove and serve with rice and DAL.

TANDOORI CHICKEN AT HOME

One of the fav dish for many Non-veg lovers.......
I tried it last sunday..... and i cooked it on a charcoal grill / boggula kumpati.
It tasted wonderful.......

INGREDIENTS:

chicken boneless/ with bones - 250 grams

Everest Tandoori chicken masala powder - 1 tbspn

curd - 1 tbspn

salt - to taste

red chilli powder - 1 tbspn

turmeric - a pinch.

oil - just to apply.(optional)

PROCEDURE:

1. Cut, clean and wash chicken well... add some turmeric while washing it. It droves the germs away , if any.

2. Now , take a bowl and add, curd, red chilli powder, salt, tandoori masala powder , food colour(optional) 

3.Mix all the ingredients well.


4. Now add the chicken pieces to this marinade and let it rest for minimun 30 mins. the longer you marinate, the better the taste.

5. Now, You can take a pan, add oil and shallow fry the pieces.

                             OR

   YOU can grill it in your oven.

                            OR
  YOU can use a traditional charcoal grill.

6. I used my charcoal grill as its the best way to have your tandoori chicken.

7. Just lit the coal, and put a grill on it.

8.Now put the marinated chicken pieces on the grill and fry for 2 -3 mins .

9. Fry well on both side. If you want, apply oil on the pieces.
But its really not required....

10. Take out from it and serve hot....

11.I served it with veg pulav..... and njoyed it ..

Even though the name is Tandoori chicken, we are not doing it in the oven or in the actual way. Kumpati is a traditional andhra stove. So cooking on it makes it an andhra dish too.... So

SENDING THIS TO

                                       SOUTH INDIAN COOKING (SIC) - SERIES 1
                 

SIMPLE EGG PULAV

After coming home from a nice trip, I opened my Fridge, saw one egg and a few tomatoes.
So decided to do a simple dish for lunch.....
I tried this and it really came out very well for a simple lunch....

INGREDIENTS:

EGG - 1
ONION - 1 small
TOMATO - 1 small
GREN CHILLI - 2
LAVANG/ CLOVES - 2
ELACHI/ CARDAMOM - 2
DALCHINI / DALCHINA CHEKKA - 1
CORIANDER
RED CHILLI POWDER - 1 TSPN
SALT TO TASTE

PROCEDURE:

1. Boil the egg. take out the shell and keep it aside.

2.Take a vessel, heat it.

3. Once its hot, add oil.

4. Mean while, crush cloves, cardamom and dalchini well.

5. Now add this masala to the oil and fry for a second .

6. Now add chopped onions and green chillies.

7. Once onions become transculate, add chopped tomatoes and fry till they become mushy.

8. Now add rice and fry for 5 mins.

9. Now add boiled egg and 1.5 cups of water. Check for seasoning.

10. Now add chopped coriander  and then put a lid and allow it to cook till the rice is done.

11. Check whether the rice is done or not and serve hot.

                                                                RICE EVENT

PAKODI

EASY SNACK ON A RAINY DAY...........

FAST SNACK FOR A SUDDEN GUEST.......

ALONG WITH A CUP OF TEA....

INGREDIENTS:

1. Gram flours / Besan / Senaga pindi - 200 grams

2.  onions - 3

3. Green chillies - 3

4. turmeric - a pinch

5. Salt to taste

6. water 

7. Oil for deep frying

PROCEDURE:

1. Take a bowl and sieve the gram flour

2. Now add all the above items except oil to it.

3. Now add water slowly and make it into a semi firm mixture.

4. Now the oil for deep frying and drop this mixture with your fingers carefully.

5. Now fry them till golden brown in medium heat and serve them hot with a cup of tea.....

ALU FRY / POTATO FRY

My Fav.... LappLappa.......

INGREDIENTS:

1. Potatoes - 4

2. Dry red chillies - 4

3. mustard seeds / Aavalu               - 1 tspn

4. Cumin seeds / Jeera / jeela karra -  2 tspn

5. garlic pods - 2

6. curry leaves - 5

7. salt - to taste

8. Red chilli powder - 1 tbspn

9. turmeric powder - a pinch

PROCEDURE:

1. Heat a pan , add oil.

2. Once its hot, add Dry red chillies, garlic, mustard and cumin seeds.

3. Once they splutter, add curry leaves and turmeric.

4. Now add the cut potato slices and salt.

5. Mix it well and let it fry without putting lid.

6. Once the potato is cooked ( just use a fork to test it) , add red chilli powder and mix it well.

7. Fry for 5 more minutes .... if u want it more crispy...

8. Now test the seasoning(salt) and adjust accordingly....

9. Serve with hot rice and tomato dal...... LapLappp ......