CHILLI CHICKEN

(ANDHRA STYLE)

Ingredients

Chicken (breasts boneless) 2 pieces

Lemon juice ½ tsp

Yogurt 2 tsp

Maida (all purpose flour) as needed

Salt to taste

Oil for shallow frying

For the marinade:

Ginger 1 inch

Garlic cloves 4 -5

Curry leaves 4-5

Cloves (lavang) 2

Dalchini (cinnamon) 1 inch

Red chilli 3-4

Rice 2 tbsp

Preparation

Wash chicken and keep aside.

Grind all the ingredients of marinade. Apply this marinade on chicken with yogurt, lemon juice, and salt. Set aside for ½ hr.

Heat a shallow frying pan with oil. Roll chicken pieces in maida and shallow fry on medium heat for 2 min. Turn the other side and fry for 2 mins. On low flame, cover & cook for 3-4 min. When chicken done. Remove in a plate & garnish with lemon wedges and onion slices.

DAL FRY

Ingredients

Toor dal 1 cup

Onion 1 big chopped finely

Tomato 1 big chopped finely

Ginger-garlic paste 1 ½  tsp

Green chilli 2 chopped

Jeera 1 tsp

Dhania powder 1 tsp

Jeera powder 1 tsp

Red chilli powder 1 tsp

Haldi ½ tsp

Salt to taste

Ghee

Dhania leaves for garnishing

Preparation

Wash and boil dal till done.

Heat ghee in kadai. Add jeera ½ tsp, when they splutter add ginger-garlic paste and fry. Add onion and sauté. Add tomato, haldi, dhania powder, jeera powder, and red chilli powder ½ tsp. Sauté masala till oil separates. Keep  aside.

In the same kadai, add ghee. The remaining jeera and red chilli powder. Add the above masala, toor dal and salt.

Bring it to a boil. Garnish with dhania leaves and serve with jeera rice or steamed rice.

STUFFED BUTTON MUSHROOMS

Ingredients:

Mushrooms 10 (button mushrooms)

Onion 1 big chopped

Garlic cloves 2 – 3 chopped

Cottage cheese 2 - 3 tbsp

Pepper powder 1 tsp

Toothpicks 10

Lemon juice 1 tsp

Butter as needed

Salt to taste

Preparation:

1.  Wash, clean and remove stalks of mushrooms. Chop the stalks finely and keep aside. Keep heads of mushrooms aside.

2.  

For the stuffing: Heat butter, add chopped onions. Sauté. Add chopped mushroom stalks, garlic chopped, pepper powder, nutmeg powder and salt. Sauté. Switch off the gas and add cottage cheese. Remove in a dish and let it cool.

3.  Sandwich the mushroom heads with toothpicks by filling this mix in middle.

4.

  Heat butter, add stuffed mushrooms. Fry them till outer layer done. Add lemon juice. Switch off gas.

5.  

Serve with any sauce as desired.

SWEET PANCAKES

Ingredients

·         Rice flour 2 cups

·         Jaggery or Gud 1 ½ cups

·         Banana 1

·         Baking powder ½ tsp

·         Cardamom powder 1 tsp

·         Sesame seeds or Til 2 tsp

·         Salt a pinch

·         Ghee

·         Honey

·         Crushed almonds

Preparation

Mix jaggery in 1 cup water.

Add mashed banana, rice flour, baking powder, cardamom powder, sesame seeds and salt.

Add to the jaggery mixture.

Prepare a thick batter. Add a little water if needed.

Heat ghee on a tawa. Prepare small 3-inch diameter pancakes. Turn the other side.

When pancakes are done, place them on plate. Drizzle honey and crushed almonds. Serves 4.

VEG KURMA IN WHITE GRAVY

Ingredients

Vegetables (beans, carrot, green peas, potato etc) 2 cups
Oil
Salt to taste

For ground masala:
Dhania seeds 2 tsp
Jeera 1 tsp
Pepper 4-5
Poppy seeds (khus-khus) ½ tsp
Shahijeera ½ tsp
Dalchini ½ inch
Cardamom 2-3
Green chilli 3-4
Onion 1 medium (chopped)
Garlic cloves 3-4
Coconut 1 cup

Preparation

Wash, cut and boil the vegetables.

Prepare kurma masala with the ingredients using water.

Heat oil, add the masala. Fry for 2 min. Add boiled vegetables and salt. Cover and cook till done.

Serve with chapattis, rotis or rava idli.

GAVA GULI

(ATTA LADDU)

Ingredients

Wheat flour (atta) 1 ½  cups

Ghee ½  cup

Sugar powder 1 cup

Cardamom powder 1 tsp

Dry fruits chopped 1/4 cup (optional)

Preparation

Heat ghee on a low flame, add maida and keep stirring continuously till aroma arises (nearly 5 min).

Add sugar powder and mix well. Switch off heat.

Add cardamom powder, chopped dry fruits and mix well.

Place mixture in a dish to cool for 5 min.

Prepare laddus and store in air tight containers.

NANKATAI

Ingredients

Maida 3 cups

Ghee 1 cup

Sugar powder 1 cup

Cardamom powder 1 tsp (optional)

Preparation

Mix maida, ghee and sugar powder well.

Preheat oven at 180 degrees.

Make small lemon-sized balls and press on top. Place on a greased baking tray. Prick with fork.

Bake in oven at 180 degrees for half an hour.

Let it cool. Store in air tight containers.