Simple and Delicious andhra chicken curry

Easy Andhra Chicken curry

A big Hello, hope everyone enjoying summer with mangoes, holidays and pickles. Last month we visited Niagara Falls and the trip was just awesome. Falls were amazing and don't feeling like leaving from the Falls and how can I forget to mention about the food there, I felt that I made a trip to India. It has loads of Indian restaurants, Biriyani trucks, juice trucks, chat centers and what not name them.First day of our trip before starting the adventure in Niagara we visited Kohinoor Indian Restaurant buffet and when we were having the chicken curry I can see my husband feeling nostalgic about my mother-in-laws chicken curry, he told me that curry reminded me of chicken curry at home then I asked him about my chicken curry he replied me that it would be very tasty but it doesn't taste like the curry cooked back at home in India. I felt bit shocked and bad that how could I not prepare curry like that thought about making very tasty basic chicken curry after returning from the trip. So immediately after coming home I bought chicken and called my mom to ask her how she prepares chicken curry at home, I never asked my mom about chicken curry recipe because Santosh (my husband) cooks very good non-veg and learned from him . I don't say the curry which I will prepare don't taste good but I will prepare it with very tedious procedures like making different pastes and masala powders and so on. And finally cooked the chicken curry using my mom's recipe and believe it or not it was really very tasty and then I knew the difference in taste between mine and mom's. So I feel like sharing this amazing recipe with everyone.

Ingredients:

Chicken 1 kg washed and cleaned

2 onions finely sliced

4-5 green chilies slit lengthwise

2 tsp red chili powder

i tsp corriander powder

salt to taste

2 tsp oil

pinch of turmeric

8-10 fresh curry leaves

coriander leaves to garnish

For Marinade:

2 -3 tsps curds

1 tsp lemon juice

1 red chili powder

1 tsp salt

1 tsp ginger garlic paste

Masala Paste:

1 inch cinnamon stick

8 cloves

1 tsp khus khus/ gasalu

5-6 whole cashew nuts

1 tsp cumin seeds/jeera

2 tsps grated coconut

1 tsp ginger garlic paste

Preparation:

1. Soak cinnamon stick and cloves in 2-3 tsps water for about 15 mins. Soak khus khus in 2 tsps of water and also cashew nuts in water. After 15 mins grind all the ingredients masala paste into a thick paste and keep aside.
2. Clean and marinate chicken with all the ingredients under marinade and keep aside for atleast 1 hour
3. Heat oil in a heavy bottomed pan and add curry leaves and fry till nice aroma comes out of it, add onions and green chili and fry till onions turn transparent.
4. Now add the ground masala paste and fry till raw smell leaves and check that you are not burning the paste and it will give a weird taste if it is burnt. So if you need add 2 tsps water so that it donot stick to the pan and mix well.
5. Now add turmeric, salt mix for 2 mins. Now add red chili powder and coriander powder and mix well for about 2 mins
6. Add marinated chicken and mix well and cook without lid for about 5 mins and now cook with lid without adding water for 5 more mins. This allows chicken to cook in its own juices.
7. Now add 1 cup of water or you can add more water if you want more gravy and allow it to cook till chicken turns soft. Now take the lid off and cook till gravy reaches desired consistency.
8. Garnish with coriander leaves and serve hot with white rice/roti/dosas/Idli.

I served it with crispy dosas and my husband loved a lot and told me that its even more tastier than what he had at that restaurant which made me give a very proud smile :)

Hope everyone enjoy this tasty and easy recipe with your family.

Please share your valuable comments on this recipe and my blog.

Murukulu/Murukku

Hi everyone these days once in every 15 days I am making some andhra special savories like Murukulu, Ribbon Pakodi, Janthikalu as my husband like them a lot and eat without complaining in the evening with tea. Even I love to have them while watching TV healthier than chips :)...The same caption applies to this also "No one can eat just one Murukku" funny right ok jokes apart really its a very tasty traditional snack. Each one will follow one tip for making murukku crispy and soft some add butter, mashed potato and so on but I follow my mother-in-laws recipe and add urad dal paste. Try this method you will never go wrong with it.

You should use murukku/janthikalu maker and in that you have to place the plate with star shape / murukku shape

Murukulu dough

Murukulu Maker

Ingredients:

2 cups rice flour

2 tsp sesame seeds/ nuvvulu

1 tsp ajwain seeds/vamu

1 tsp cumin seeds/jeera

1 cup urad dal soaked for 2-3 hrs and grind it into thick paste

1-2 tsp red chili powder adjust to your taste

salt

1-2 tsp oil

oil to fry

Preparation:

• Mix the rice flour, salt, chili powder, ajwain seeds, cumin seeds, sesame seeds and the add the urad dal paste, you need not add water as urad dal paste is added but need some water you can add and make it into a stiff dough. check that dough shouldn't be soggy.
• In the end add some oil and make it into soft dough.
• Heat oil for deep frying in a deep bottomed pan.check the temperature of the oil by dropping a small piece of dough it should rise immediately.
• Now place it in the murukku maker and place the murukku directly in the oil or you can first place them on tissue paper. I follow the later as tissue paper will absorb excess water and will decrease the oil absorption.
• Fry murukulu in batches till they turn golden brown.
• Store it in air tight container and enjoy for many days.

Murukulu shapes on Tissue Paper

Murukulu/Murukku

Chikudikaya tomato Koora/ Indian Broadbeans or Lima Bean Tomato curry

Chikudikayalu

When I was kid I was never really a big fan chikudukaya tomato curry, I used to love borabati fry and other bean family but once I came to US it was strange I had craving for this chikudukaya curry. So when I saw them in Indian grocers I bought them immediately, took recipe from my mom and made this curry and it was really tasty. It is also very rich in fiber and very good for health.

Ingredients:

1/4 kg chikudukayalu tear into small pieces

1 onion chopped

2-4 green chili

2 small tomatoes

1 tsp ginger garlic paste

6-8 fresh curry leaves

1 tsp red chili powder

1 tsp coriander powder

salt to taste

pinch of turmeric

coriander leaves to garnish

1 tsp canola oil

Preparation:

1. Heat oil in a pressure cooker add curry leaves,chopped onions and fry for 2-3 mins.
2. Now add ginger garlic paste, green chilies, turmeric and pinch of salt and fry till there is no raw smell. Add tomatoes and cook till they turn soft.
3. Now add red chili powder, coriander powder and mix well and cook till oil separates.
4. Now add chikudukaya/ broad bean pieces and mix well and fry for 2 mins and add 1 cup of water and pressure cook for 1 whistle.
5. Now after the pressure releases take the whistle off and add salt and cook till it reaches the desired consistency without lid.
6. Now garnish with coriander leaves and serve hot with white rice/rotis.

Chikudikaya Tomato Curry

Hope you all enjoy this tasty yet healthy recipe...... :)

Spicy Masala Prawn fry

Spicy Masala Prawn Fry

Hello everyone today I like to share with the most easy and yet very very tasty prawn fry. This recipe i got from one of my friend when living in Sunnyvale, California, I made this for one dinner party when we are shifting to Texas and it was a big hit. Try this out and I am sure everyone will love it.

Ingredients:

1 lb prawns peeled and d veined

1 large onion ( preferably red onion)

5-6 green chili slit lengthwise

2 tsps red chili powder

salt to taste

1 cinnamon stick

3 cloves

2 bay leaves

2 cardamom

1 tsp cumin seeds

1 tsp ginger garlic paste

pinch of turmeric

3 tsp oil

1 string of fresh curry leaves

coriander leaves to garnish

1 tsp lemon juice

Preparation:

1. Chop onions into medium size pieces.
2. Dry roast all the garam masala i.e. cinnamon, cloves,bay leaves, cardamom, cumin seeds and let them cool.
3. Grind together the onions with the roasted masalas without adding water.
4. Now marinade the prawns with the onion paste, ginger garlic paste, red chili powder, salt,turmeric and lemon juice and refrigerate for 1 hr.
5. Heat oil in heavy bottomed pan and add green chilies and fry for 2 mins and keep aside and in the same pan add the marinated prawns and cook without lid for 10-15 mins till prawns are cooked well and gets nice coating of masalas. Keep on checking the prawns as it may burn.
6. Now add fried green chilies and curry leaves and fry for 2-3 mins.
7. Garnish with coriander leaves and serve hot with rice or as an appetizer

Hope you all enjoy this recipe :)

Spicy Aloo Kheema curry

Spicy Aloo Keema Curry

Big hello to everyone....Finally done with my university applications so I'm back again. Hope everyone enjoying the most memorable victory of our Indian Team in ICC World Cup. Today's match was really a nail-biting experience with the most delightful ending with a six by our hero Dhoni.I am sure guys that we all will remember this pride moment our whole life.

I have huge list of recipes pending on my end but today's recipe spicy Aloo kheema curry was one of the most special one as my husband made this for dinner on Valentines day 2011 :) He made it so tasty I really enjoyed my dinner....So frankly speaking its my loving hubby's recipe.

Ingredients:

1 kg mutton kheema/ground lamb

2-3 medium size potatoes peeled and cut it big pieces

2 medium size onions finely chopped

4-5 green chili slit lengthwise

2-3 tsp red chili powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp mutton curry masala ( I use MDH meat curry masala)(optional)

salt to taste

2 tsp ginger garlic paste (freshly made one is preferable)

1 tsp red chili flakes

1/2 tsp cumin seeds

whole garam masala ( Cinnamon stick,cloves,green cardamom)

8-10 fresh curry leaves

2 tsp oil

1 tsp fresh lemonic juice

pinch of turmer

coriander leaves for garnish

Preparation:

1. Clean the ground meat very well and marinate with 1 tsp red chili powder,salt,1 tsp ginger garlic paste and lemon juice and keep aside for 1 hr (optional, but will give nice flavor to kheema)
2. Heat 1 tsp of oil in a heavy bottomed pan and add cumin seeds and after they splutter add potato pieces and cook till it is 1/4 th cooked and add pinch of salt and red chili flakes and mix well and keep it aside.
3. Now add 1 more tsp oil in the same pan and add whole garam masala and fry till nice aroma comes out of it. Now add curry leaves and fry for 1 min and add chopped onions and fry for 2-4 mins and add ginger garlic paste and fry till raw smell leaves. Now add pich of turmeric and green chilies and mix well and fry for 2 mins.
4. Add marinated kheema, red chili powder, coriander powder, meat masala and mix well and add cooked potatoes and fry for 3-4 mins without lid.
5. Now place lid and cook for 10 mins and do not add water as kheema gives out water but if you feel you are not getting water out of it add cup of water and cook till kheema is almost done and add salt and garam masala and cook without lid for 3 mins until it reaches your desired consistency.
6. Garnish with coriander leaves and serve hot rice or rotis.

Hope you all enjoy this spicy and tasty recipe. Do post your comments. Thanks :)

Spicy Andhra Chicken Kurma

Andhra Chicken Kurma

Yesterday night we have some of our friends over at our place for dinner, and I made spicy andhra Chicken kurma . Generally for special dinner's I cook Biryani as many of our friends love it, but these days we were actually having some kind of dinner parties almost every week and I got bored cooking and eating Biryani so for a change I made simple yet delicious dinner last night. My menu was Gobi-65 and veg cutlet for appetizers and for main course I made Andhra Chicken Kurma, Idli, Dosa, Palli chutney and sambar. Though menu seems weird everyone loved it. I guarantee you that Idli and dosa tastes great with chicken or mutton curry, me and my husband both love that combination a lot. This recipe of very basic tasty chicken curry is passed on from generations in our family.

Ingredients:

1 whole chicken cut into small pieces

2 small onions finely chopped

3-4 green chilies

2 tsps ginger garlic paste

1 tsp red chili powder

2 tsps coriander powder

1 tsp garam masala powder

2 cinnamon sticks

4 cloves

2 green cardamom

5-8 fresh curry leaves

salt to taste

2-3 tsps oil

1 tsp fresh ground black pepper (optional)

pinch of turmeric

for paste:

2 tsps khus khus / gasalu

1/2 cup grated coconut or coconut powder (if you cant get fresh coconut)

3-5 cashew nuts soaked in milk

for marinade:

1 tsp chili powder

1 tsp salt

1/2 cup curd

1 tsp ginger-garlic paste

Preparation:

1. Clean chicken and marinate with the ingredients listed under for marinade and refrigerate for at least 3 hrs.
2. Now take a pan and fry khus khus on very low flame for 2-3 mins till they splutter, don't burn it as it will change the taste of the curry. Now after cooling the fried khus-khus make a paste with grated coconut and soaked cashew nuts.
3. Heat oil in heavy bottomed pan and add whole garam masala and fry till nice aroma comes out, Now add onions,curry leaves and fry till slightly brown now add green chilies and ginger garlic paste and fry there is no raw smell.
4. Now add turmeric and salt and fry for 1 more min. Now add red chili powder, coriander powder and fry for 2-3 mins.
5. Add marinated chicken and fry for 3 mins and add the paste of khus-khus, coconut and cashew nuts and mix well and check that it don't burn. Now add 1 cup of water and bring it to boil.
6. Now close the lid and cook for 5-10 mins. Now if you want make more spicy add the freshly ground pepper powder and cook for 5 more mins and check salt and add salt and fresh coriander leaves and garam masla and cook for 2 mins till the gravy reaches the desired consistency.
7. Serve hot with white rice, biryani, idli, dosa, roti and many other combinations.

Hope everyone enjoy this spicy and delicious andhra chicken kurma. Do post your comments on my recipe.

Simple and Tasty Egg Noodles

Egg Noodles

A big HIIIIIIIIIIIIIIIIIIIII after long time. I am really busy these days with my application to Universities and other stuff. Today after long time I want to give you the recipe of Egg noodles which is everyones favorite. Whenever I think of noodles the only taste which come into my mind is noodles from road side shop or in telugu we call bandi noodles in my home town Vizag. I am really craving for that Indo-Chinese taste here in US but couldn't get it. I thought of making it myself, it turned out really well but i can say I am the taste is no where competing with that bandi noodles.

Ingredients:

1 packet whole wheat noodles ( I got it from Chinese market)

1 cup finely chopped carrots

1 cup finely chopped cabbage

1 small onion sliced finely lengthwise

1/2 cup spring onions (optional)

2 eggs

1 tsp soy sauce

1 tsp rice vinegar(optional)

1 tsp green chili sauce (adjust according to your spice level)

salt to taste

1 tsp black ground pepper

1 tsp finely grated/chopped garlic

1 tsp finely grated/chopped ginger

3 tsp oil ( olive oil preferred)

Preparation:

1. Bring about 6-8 cups of water to boil in a deep pan and add the noodle sticks and just boil it for 6-8 mins. Check that noodles should be mushy the shape should be intact. Now drain these cooked noodles and keep aside by mixing 1 tsp oil and make each noodle separate with hand.
2. Now heat oil in a heavy bottomed pan and add garlic and ginger for 2 mins and add onions fry for 2 mins. Now add chopped carrot and cabbage and fry for 5 mins till they are cooked. If it is a very big pan you can work with vegetables on one side and egg on the other side. Or else you can take other pan add 1 tsp oil and beat the egg and scramble it. Now mix the vegetables and eggs and add salt and pepper.
3. Now add the cooked noodles and mix well and add soy sauce, vinegar and chili sauce and mix well. Adding this sauces will make noodles nicely separated from each other. So cook for 2-4 mins and add spring onions for garnish and mix well.
4. Serve hot with Gobi Manchuria, veg Manchuria, chili chicken etc.
5. You can skip adding egg and enjoy this simple spicy veg noodles.