Andhra Chepala Pulusu- Taste Of Andhra

Chepala Pulusu, a magical word which brings water to the mouth. Generally chepalapulusu made with the juice of tamarind, onion pieces, gren chillie, ginger & garlic paste, red chillie masala powder turmeric powder and salt. But, if it is flavoured with mustard seeds powder the essence of this pulusu get enhanced and the pulusu also get thickness. The dish will more tasty if we maintain a duration of 6 to 7 hours in having after cooking it.

Chicken Curry In Andhra Style

It may be any season Chicken is favourite for non-veg delicacies. In this session I share with you a traditional Andhra style chicken curry...

Main Ingrdients

Broiler Chicken            1000 gms

Other Ingredients

Onion                     3 medium size (chopped)
Green chillies        5 slit
Ginger & garlic
 (paste)                   3 tbsp
Tomatoes               2 medium size (pureed)
red chillie masala
powder                   3 tsp
Turmeric powder    1/2 tsp
Oil                         4 tbsp
Bay leaves             1 or 2
Coconut paste       1 tbsp
Salt                        As per the taste

Grind Into A Paste

cardamom               4 no.s
Cinnamon stick       2 inches
Poppy seeds            1/2 tsp
Cloves                     7 no.s

Method

Marinate the chicken with turmeric powder, red chillie masala powder, 1 tbsp of oil,salt with 2 tsp of lemon juice keep them in a refrigerator for 1 hour. In a wok heat oil add  bay leaf, chopped onions, green chillies saute till golden brown. Now add ginger & garlic paste saute for 5 minutes, add grounded spices stir continuously 5 minutes, marinated chicken the spices saute occasionally till the oil separates from the masala. Pour 1 1/2 glass of water cover the lid cook 7 to 8 minutes nmedium flame, add tomato pure mix well and cover for 5 minutes, add coconut paste let it simmer till the chicken is cooked. It may be edible with all food items (chapathi, plain rice/ vegetable rice).

Fish Curry With Yellow Mustard

Fish curry with mustard seeds is a favourite dish for Eastern part of India. It is plentifully seasoned with mustard seeds to give a pungent to the dish and serve with steemed rice.



Ingredients  

Fish                 :           10 (small Size)

Turmeric         :           1 tsp

Salt                 :           as per the taste

Mustard oil     :           for deep fry

Coconut milk  :          1 tbsp

Masala powder (Home made) : 1tsp

To make a paste

Mustard seeds (yellow):   2 ½ tsp

Onion            :           1 medium size

Ginger           :           1 inch

Tomato         :           1 medium size

Garlic             :           6 to 7 flakes   

Green chillie :           2

Jeera              :           ¼ th tsp

Cardamom   :           2 (choti elaichi)

Cinnamon stick:      ½ inch

Cloves            :           2 or 3

Poppy seeds            :           ½ tsp

Salt                 :           as per the taste

Masala powder (Home made) : 1tsp

Method:

Clean and wash the fishes pat dry with a kitechen towel apply ½ tsp of turmeric powder and a small quantity of salt. In a  pan heat oil for deep frying cook fishes for 3 to 4 minutes on both sides now empty the pan just keeping 3tbsp oil into it. Now add grinded masala, remaining turmeric powder, home made masala powder and salt  to the oil  stir fry for a few while when oil separates pour 1 glass of water and drop the fried fish into the pan. Cover it for 5 to 6 minutes add coriander leaves serve hot with rice or roti.