Chicken Pakoda / Chicken Pakora

Ingredients:


1/4 lbChicken        -     Cut into very small pieces.
Red chilli Powder   -     2 tsb (Add more if you want it to be spicy)
Coriander Powder -      1 tsb
Pepper Powder     -      1 tsb
Corn Flour            -       1 tsb
Red Colour           -      1 to 2 drops
Salt to taste
1 Egg
Oil for deep fry
Onions and lime for garnish


Method:


1) Take a bowl(white) and mix Chicken ,salt, red chilli powder, pepper, corn flour,red food colour, coriander powder and eggs and mix well.
2) Heat oil in a pan on  a high flame for about 5 minutes and then reduce it to medium flame.
3) Sprinkle chicken in to the pan and fry it for about 4 min or till the chicken is well cooked.
4) Place the pakora on a tissue so that excess oil will get absorbed.
5) Serve hot with Finely chopped Onions and lime.


Tips:


1) You can use Tender Boned chicken or boneless chicken for the Pakora.
2) Use less oil for Deep fry as this oil cant be reused for anything else.
3) Goes well as a side dish with Roti or Fried rice.
4) Can take it as a snack too.

Maddur vadalu

Ingredients:


Rice Flour- 2 Cups
All Purpose Flour- 1 cup
Besan/Gram Flour- 1/2 cup
Finely chopped Green chillies- 6
Finely chopped Onions - 1
Sooji - 1/2 Cup
Curry leaves- handfull
Salt as per taste
Water
Oil for deep fry


Method:


1) Take a bowl and add all ingredients and make dough.
2) Keep it aside for half n hour.
3) Take a Plastic paper and apply butter or oil to it.
4) Make small balls from the dough and pat them flat with hand on a Plastic paper.
5) Heat oil for deepfry and drop the patted dough into the oil.
6) Fry them till golden brown and place them on tissue.
7) Serve as a snack with Tea or Coffee.

Chenniginjala Chutney/ Peanut Chutney

Ingredients:


Roasted Peanuts - 1/2 Cup
Red chillies - 4
Mustard Seeds - 1/4 tsb
FenuGreek seeds - few
Asafoetida - pinch
Salt to taste
Curry leaves - few
Oil - 1 tsb


Method:


1) Heat oil in a pan and add mustard seeds, Curry leaves, Fenugreek seeds, Red chillies and Asafoeida and fry.
2) Stir well and remove from heat and let it cool.
3) Place all the above into a blender and grind in to fine powder.
4) Add roasted peanuts , salt and water and grind well.
5) For a different taste you can add Green Mango pieces to the blender along with all other ingredients.

Gaarelu / Medu Vada

Ingredients:


Urad dal - 1 Cup (Soak for 3 hours)
Cumin - 1 tsb
Green chillies finely chopped- 6
Finely chopped onions - 1
Curry Leaves - Hand full
Coriander leaves - Hand full
Salt to taste
Finely chopped Ginger - 1 tsb
Cooking Soda - a pinch
Oil to fry


Method:


1) Soak Urad dal for 3 hours and grind it by adding salt and make a paste.
2) Add Green chillies,Onions,curry leaves,coriander leaves,ginger,cumin seeds,cooking soda to the paste and mix well and keep aside.
3) Heat oil in a pan to deep fry .
4) Take a damp cloth and make a ball of paste and pat it and make it flat and make a hole at the middle of it as shown in pic and carefully drop that into oil.
5) Fry it till it turns golden brown and drop it on tissue .
6) Serve hot with Pickel or Tea.

Tomato Soup

Ingredients:

Butter - 1/2 stick 

Cumin seeds - 1/2 tsb 

Chopped garlic - 2 tsb 

Chopped Onions - 1 cup 

Chopped Toamtoes - 3 

Chopped celary - 2 sticks (Optional)

Chopped Carrot - 1 

Chopped Bell pepper / Capsicum - 1

Basil/ Tulasi leaves - few

Pepper - 1/2 tsb 

Sugar - 1/4 tsb 

All purpose Flour/Maida - 1/2 tsb  acts as thickening agent

Cream - Optional 

Method:

1) Heat butter in a pan and add Cumin seeds,chopped garlic,onions,bell pepper and cook well.

2) Add chopped celery,carrot to the pan and stir well.

3) Add Tomatoes and salt and cook well.

4) Add Basil leaves , pepper and water to the pan and cook well.

5) Keep the mixture aside and let it cool completely.

6) When cooled add the mixture to the blender and make a paste.

7) Heat a pan on low flame and add small butter cube and flour to it and stir well till it changes its color to golden brown.

8) Add the blended mixture slowly little by little to thepan and stir well.

9) Add sugar and cream which are optional to the pan and mix well.

10) Serve hot.

Tip:

The blended mixture can be filtered and used  to get a fine soup.

Andhra Chicken Fry/ Chicken Fry

Ingredients:

Chicken - 1/2 kg 

Green chillies cut vertically- 5

Sliced Onions - 1 

Coriander leaves - Hand full 

Curry leaves - Hand full 

Ginger garlic paste - 1 tsb 

Chilli powder - 2 tsb 

Pepper - 1/2 tsb 

Coriander powder - 1 tsb 

Salt to taste 

Turmeric Powder - 1/4 tsb 

Oil - 3 tsb 

Lime juice - 2 tsb 

Method:

1) Cut chicken in to small pieces and add them to a bowl.

2) Add salt, turmeric powder and a drop of oil and mix well.

3) Heat  a pan and cook chicken by adding little water and keep aside.

4)  Heat oil in a pan and add Curry leaves, ginger garlic paste, Green chillies, onions till golden brown.

5) Add cooked chicken to the pan and add salt, chilli powder , coriander powder , pepper and fry well.

6) Garnish with Coriander leaves and serve hot with roti or rice.

Stuffed Bheendi Fry/ Stuffed Okra

Ingredients:


Sambar Powder - 4 tsb
Besan - 1 1/2 tsb
Amchoor powder - 1 tsb
Salt to taste
Bheendi - 20
Lemon juice - 2 tsb
Water as required
Onions Sliced - 1 full
Chopped Coriander / Cilantro - handfull
Sesame seeds - 1 tsb
Oil - 2 tsb
Curry leaves - handfull


Method:


1) Take a pan and fry Besan on low flame until it changes its color and keep aside.
2) Take a bowl and add Sambar powder , Besan , Amchoor powder , Sesame seeds, salt and mix well.
3) Add lime juice and water and mix well till it becomes a thick paste.
4) Besan acts as a binding material.
5) Make a slit on one side of the bheendi and keep aside.
6) Heat 1 tsb oil in a pan and stir fry the Bheendi by closing the lid for 5 min and cook till they become soft.
7) Take the Bheendi from the pan and keep aside and let them cool.
8) Stuff the mixture in to the Bheendi and keep aside.
9) Add oil to the pan and fry onions and curry leaves till golden brown.
10) Place the Bheendi such that the masala is upwards in the pan.
11) Sprinkle little water and cook for 5 min by closing the lid.
12) Sprinkle water at priodic intervals and cook for 15 min.
13) Once its cooked garnish with Cilantro and serve hot with Rice.

Vegetable Spring Rolls/ Egg roll

Ingredients:

Minced Ginger- 1tsb 

Finely chopped Cabbage-2 cups

Bean Sprouts - 1/4 lb 

Shredded Carrot - 1/2 Cup

Green Onions Finely chopped - 3

Curry leaves - hand full

Egg roll Wrappers - 1 package 

Soy sauce - as required

Oil for Deep Fry 

Method:

1) Stir fry Ginger,curry leaves in wide skillet over high heat until golden brown for 2 -3 minutes.

2) Add Cabbage, bean sprouts,carrot and green onions and cook for 2 minutes.

3) Add Soy sauce and stir well.

4) Keep the mixture aside and make it cool .

5) Take the wrapper and place filling diagonally on wrapper.

6) Fold corner over filling; roll snugly half-way to cover filling.

7) Fold up both sides snugly against filling; moisten edges of last flap.

8) Roll over flap to seal; lay flap side down until ready to cook.

9) Heat oil for deep fry and add few at a time , turning occasionally, until golden , 2-3 minutes.

10) Drain on paper towels.Serve hot with hot and sweet chilli sauce.

Tip:

Can add Chicken to the filling too

Plantain fry/Aratikai fry

Ingredients:

Plantain - Remove the skin and cut into fine cubes
Salt as required
Oil - 2 tsb
Curry leaves - 1 string
Red chilli powder - 1 tsb
Turmeric powder - 1/4 tsb
Pappula podi - 1 tsb
Channa dal -1/2 tsb

Method:

1) Heat oil in a pan and add channa dal and curry leaves to it.
2) Add Plantain Cubes and fry them .
3) Add salt to it and fry it till cooked.
4) Add Turmeric powder and Red chilli powder to the pan.
5) when they are cooked add pappula podi and mix well and serve hot with rice.
6) This can be taken as a side dish.