Kottimeera Pachchadi / Tomato Kottimeera Pachchadi / Dhaniapatta Chutney

Preparation: 5 mins
Cooking time: nearly 9 mins



Ingredients

1. 1 bunch Coriander leaves/dhania patta/kottimeera (Clean the coriander and cut into pieces).
2. 1 tsp chena dal/ bengal gram dal
3. 2 medium size tomatoes (medium size)
4. 1/2 tsp urad dal
5. 1 tbsp oil
6. 1/2 tsp jeera/cumin seeds
7. 3 no.s green chillies
8. 2 no.s red chillie (deceeded)
9. Few pieces of onion, 3 garlic pod, a small piece of ginger and a small pece of coconut
10. Salt to taste

Method:-

1. Heat  oil in a wok.
2. Fry tomatoes whole for 5 mns in simmer remove  in a plate.
3. Add ginger, garlic, onion pieces, cumin seeds, uraddal, chena dal, moong phali , 2 types of chillies saute until the rawness disappears. 
4. Add kottimeera / coriander leaves with the above said ingredients and fry for 1 minute only. Remove wok from the stove and let it cool.
5. Mix togther the tomatoes and all the fried ingredients grind into a smooth paste. 
6. The Kottimeera pachchadi is ready.

Go with aloo paratha / plain paratha / pulka / with any food item as a side dish.

Paneer Motor Curry

Preparation    :10 mins.
Cooking        :15 mins
Seres             :5/6.

Main Ingrdients

1. Fresh shelled peas              400 gms
2. Paneer    (lightly fried)        200 gms

Tandoori Chicken

Method:-

• Wash and pat dry the chicken legs. Make 4 light cuts / incissions on both sides of each drumstick.
• Mix all ingredients (except chat masala)and marinate with chicken pieces for 1 hour.           
• Grease a flat borosil dish. Place the chicken on it. Cook on combination mode (microwave 540 W + Grill) for 8 minutes. Turn side and smear the remainig marinade cook for 4 minutes on the same combination mode.
• Remove the chicken pieces from the gravy.
• Brush oil to the stand and place the chicken pieces on it. Grill for 15 minutes / till cook. 
• Sprinkle chat masala and serve with coriander chutney/ pudina chutney.  

Gongura Mutton / Gongura Mamasam

Gongura mamasam is one of the favourite recipe for non-vegetarians in Andhra, the taste of this recipe increases day by day, you can store it in a refrigerator and serve with plain rice.

Preparation :15 mins.

Cooking :45 mins

Serves          :4

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).

Coconut And Tomato Chutney

With Idli and Dosa most of the people like coconut chutney on the side. With coconut we can make a variety of chutneys, one of those is coconut and tomato chutney, we can make it in minutes and preserve for over two days in an air thight container in a refrigerator.

Cooking time: 15 minutes.

Main Ingredient

  

Coconut                    1 cup grated

Tomatoes                  1 cup grated

Other Ingredients

Biridal                                                2 tsps

Garlic                                                 2 to 3  pods

Green chillies                                    3 slit

Salt                                                    as you require

Oil                                                     2 tbsp

Cumin seeds                                      ½  tsp

Curry leaves                                      6 to 7 leaves

Method:

Heat oil in a pan add cumin seeds let it sizzle then add biridal fry till dal gets light pink color, add tomatoes, salt and chillies mix them and continuously sauté for 5 to 6 minutes in simmer or medium flame when the tomatoes gets soften add grated coconut and curry leaves stir fry for a while and cover with a lid after cooling grind it in a mixer grinder into a smooth paste. Remove from jar keep aside. 

Tadka Ingredients

Mustard seeds                                1/4^th tsp

Curry leaves                                   4 / 5 leaves  

Hing                                               1/4^th tsp.

In the same pan take 1tbs oil, mustard seeds, hing red chillie and curry leaves one by one (mustard seeds should be crackle otherwise it will give raw smell) saute for a few seconds then pour the tadka in the chutney. Serve with dosa, idli and rice.

Red Chillie Masala Powder (Masala Karam)

Home Made Masala Powder

Red chillie masala powder is a spice used in making of curries, fries, rasam, chutneys and many items. Red chillie masala powder makes the recipes tastier, good looking in reddish color and gives aroma. We can store it for 1 year or 6 to 8 months by grinding a larger quantity of spices & red chillies together. Usually it is grinded in a flour mill. If you want to make smaller quantity then you can grind in a mixer grinder. Let us know what are the ingredients to be added to the red chillies to make scrumptious masala powder?

Main Ingredient

  

Red Chillies               :           1000 gms

Other Ingrdients

Mustard seeds         :           200 gms

Turmeric                 :           250  gms

Coriander seeds      :           250  gms

Jeera                       :           25    gms

Black pepper          :           25    gms

Fenugreek seeds     :           25    gms

Method: It is very simple dry roast all the ingredients separately after roasting mix them and grind collectively into a fine powder and keep in an air tight pot / container.

How To Make Rasam Powder

Ingredients for Rasam Powder

Rahar dal                    2 tsps

Coriander seeds         ½ cup

Fenugreek seeds        1/4th tsp

Black pepper             1 tsp

Mustard seeds           1/4th tsp

Cumin seeds             1 tsp

Red chillies               5 to 6

Dried curry leaves    10 to 12

Dried coriander leaves:    1/4th bunch

Every ingredient should be roasted separately in a pan in simmer except coriander leaves and curry leaves. These two have dried in hot sun for 5 to 6 hours. After roasting cool them in a room temparature  and grind into a fine powder keep this in an air tight container. In my opinion the powder should be prepared in smaller quantities fresh powder gives good taste and smell.