August 2011 ~ letc

Thursday, August 18, 2011

Kodi Vepudu/ Andhra Chicken Fry

Thursday, August 18, 2011

Unknown

Ingredients:

Chicken - 750 g (use chicken thigh pieces with bones, cut into bite size pieces)

Red onion - 1 no. (grind into paste)

Ginger and Garlic paste - 1 tsp each

Chilli powder - 2 - 3 tsp

Kashmiri chilli powder - 1 tsp

Turmeric - 1/2 tsp

Salt to taste

Mix these together, cook in a daaka/ utensil with 1/4 th cup water, until pieces are cooked.

Onion - 2 no. (sliced finely, brown ones)

Green chillies - 6 no. (sliced round)

Salt to taste

Oil - 5 tbsp

Masala Powder:

Coriander seeds - 3 tsp

Whole cloves - 5 no.

Cardamom - 5 no.

Cinnamon stick - 5 in

Black peppers - 1 tsp

Fry these in tsp of ghee, until roasts well and powder.

Garnish:

Coriander leaves - handful (chopped finely)

Mint leaves - handful (chopped finely)

Proceed:

1) Heat a flat deep non-stick pan with oil on medium heat, when it is hot add green chillies first, fry.

2) Add sliced onion and fry until golden color. keep mixing (otherwise onions become darker).

3) Add cooked chicken along with gravy it may have. Now mix these and fry until all the water is evaporated and sticks to the chicken. Check for seasoning.

4) Add masala powder and garnishing stuff, mix well and switch off.

Thursday, August 18, 2011

Unknown

Ingredients: 1 pound Chicken 1 onion chopped 4 green chillies 1/2 bunch of coriander leaves 1tbsp ginger-garlic paste salt to taste 1/2 tsp of turmeric 2tsp chilli powder 3tbsp oil 1cup water 3tbsp khus-khus powdered 3 cashew-nuts powdered (or make a paste of both khus-khus and cashews) GaramMasala: coriander seeds…………5tbsp Cinnamon………………….2 inch stick cloves………………….15 cardamom…………….2 garlic…………………….2(dried)

Method:

1.Wash and cut the chicken into pieces as per ur wish.wash and drain.
2.In a pan heat oil and add onion and green chillies.when onions turn translucent add ginger garlic paste.
3.Add chicken pieces,salt and turmeric saute them until the water that the chicken leaves evaporates and then add chilli powder and 3tbsp of masala that we made add some water.let it cook and add khus-khus and cashew nut paste and coriander leaves finely chopped ,cook till the u get the required consistency .

Thursday, August 18, 2011

Unknown

Ingredients:

1 kg chicken,

washed and cut into medium sized

pieces 1 cup small onions,

shallots (sambar onions)

1 cup chopped tomatoes

1/2 tsp turmeric pwd

10-12 curry leaves

1 cup coconut milk (extract from 1/2 coconut)

fresh coriander leaves for garnish

salt to taste

1 tbsp oil

Make a paste:
2 green chillis

8 garlic flakes

1″ ginger

1 tsp poppy seeds (soak in warm water for 10 mts) Roast and make a powder

1/2 tsp pepper corns

1/2 tsp cumin seeds

3/4 tsp fennel seeds

1 1/2 tbsps coriander seeds

6-8 dry red chillies

2 cardamoms 1″ cinnamon

6-7 curry leaves

1/2 tsp oil

MAKING

1 Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.

2 Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.

3 Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.

4 Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.

5 Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.

6 Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.

7 Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.

8 Serve hot with white steamed rice, biryani, chapatis or dosas.
Note:

Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesn’t pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In fact, mutton is usually used for this recipe but it tastes equally good with chicken.

Thursday, August 18, 2011

Unknown

Ingredients:

Marinate:

½ kg chicken, washed and cut into medium sized pieces

3 tbsp curds

1 tsp red chilli powder (adjust to suit your spice level)

¼ tsp turmeric pwd

salt to taste

Make a paste:

6-7 cashewnuts

4-5 tbsps milk

Dry roast and make a fine powder:

1” cinnamon

10-12 curry leaves

3 cloves

Rest of the ingredients:

3-4 tbsps oil

2 big onions finely chopped

1 large tomato finely chopped

1 tsp ginger-garlic paste

1 tsp coriander powder

3/4 tsp black pepper powder (adjust to suit your spice level)

¼ tsp cumin powder

coriander leaves for garnish

Making:

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.

2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.

3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.

6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

9 Garnish with fresh coriander leaves.