Archive for ‘Non Vegetarian’

February 28, 2015

Andhra style Kodi Vepudu / Chicken Fry (Restaurant style)


This is an Andhra style appetizer recipe . I adapted this recipe from Swasthi’s Recipes . Kodi Vepudu is a spicy chicken fry made in Andhra style… Very delicious and easy to prepare.  Goes best when enjoyed as an appetizer or with rasam.

kodi vepudu restaurant style

Ingredients :

Marinate the below items ( Ingredients 1 to 9 ) :

1. Chicken  – 500 g

2. Lemon juice -1 1/2 tbsp

3. Haldi / turmeric – 1/4 tsp

4. Red chilli powder – 1 1/2 tbsp

5. Onions – 2 big (coarsely grind the onions)

6. Ginger garlic paste – 1 tbsp

7. Ghee – 1tbsp

8. Salt to taste

9. Masala Powder : (grind to fine powder)

Coriander seeds / Dhaniya – 2 tbsp

Cinnamon / dalchin – 2 inch

Elaichi / Cardamom – 4

Cloves / Lavang – 8

Jeera – 1/2 tsp

Saunf / Fennel seeds – 1/4 tsp

Other ingredients :

10. Oil – 2tbsp

11. Curry leaves – 2 sprigs

12. Green chilies –  5

13. Pepper – 1/2 tsp

14. Cashews – 12 (finely powdered)

Method:

Marinate chicken with ingredients (1 to 9) along with 2 tbsp water and keep aside for 20 min.

On a low flame, cook the marinated chicken till it is soft and tender. In case you find the chicken going dry, add little water if required. Keep it aside for sometime. This gives a good taste to the fry.

Take another pan , heat oil , add curry leaves and green chillies. Fry the leaves till crisp.

To this add the cooked chicken and allow it to cook on medium flame. Cook till all the gravy is absorbed by the chicken.

Now, add the cashew powder and pepper powder. Stir it for 4 to 5 min. The gravy mixed with all the masala n powders should be coated well over the chicken.

Garnish with chopped coriander leaves.

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January 24, 2015

Natu Kodi Kura


Lov u all….

      Its been more than a year I’ve posted a recipe. I’ve been busy with my baby all the while…hardly tried any new recipes. Now, I’m back to my cuisine with the recipe of Spicy Natu Kodi Kura (Country Chicken). This is one special dish in Andhra cooked during the Sankranthi festival . I’ve tried my hands on this recipe by mixing up the recipes I found on net and the recipe given by my mom-in-law.

natu kodi kura

Ingredients:

Natu kodi (Country Chicken) – 500g

Onions – 2 big

Green Chillies – 4

Tomato – 1 small

Ginger garlic paste – 1 tsp

Oil – 2 tbsp

Salt – as per taste

Turmeric – 1/2 tsp

Red Chilli Powder – 2 to 3 tsp (adjust according to your requirement. My family prefers spicy stuff, so prefer to add the mentioned quantity)

Garam Masala Powder – 1 1/2 tsp

Dry roast the below and grind it to fine powder.

Cinnamon – 1 inch stick

Cloves – 3

Cardamom – 3

Coriander Seeds – 2tsp

Cumin seeds – 1/2 tsp (optional)

Method:

Wash the chicken well and add turmeric, salt and red chilli powder and marinate for 1 hour.Add oil in a pressure cooker , and fry onions till pink to golden colour. Fry green chillies and add ginger garlic paste. Add tomato and cook well. Now, add the dry roasted ground spices powder to this and add marinated chicken. Cook for some time till all the existing water is evaporated. Now, add water and pressure cook the chicken till 3 to 4 whistles.

Once done. add garam masala to this and allow it to boil well.

Garnish well with coriander leaves and serve hot.

August 19, 2012

Kheema Curry – Andhra Style


                                                           

                                                                        RAMZAN wishes to all my friends !


Ramzan is the time you can find the best delicacies in any place.  I’m posting the Andhra recipe of KHEEMA on this special festival .  
Everyone in my family is a great fan of Kheema. I’ve learnt this dish from my Amamma (Maternal Granny) . The aroma that spreads around the whole house when she cooks this dish is very yumm…it makes you crave for more !

Preparation Time :  15 minutes

Marination Time : 20 to 30 minutes

Cooking Time : 40 minutes

Serves : 3 to 4

Ingredients:

1. Kheema / minced meat , washed – 1/2 kg

2. Onions chopped – 3 big

3. Green chillies – 3 to 4 (can decrease according to your spicy level)

4. Salt – as required

5. Haldi / Turmeric powder – 1/2 tsp

6. Dhaniya powder / Coriander powder –  1  1/4  tsp

7. Red chilli powder – 2 to 3 tsp (do not add less than 2 tsp)

8. Ginger garlic paste – 1  1/2  tbsp

9. Curd – 2 tbsp

10. Water – 2 cups

11. Masala paste: (grind all the below ingredients to a smooth paste)

gasalu / poppy seeds – 1 tsp

elaichi / cardamom – 2

lavang / clove – 2

dalchini / cinnamon – 1  1/2 inch piece

Kaju / Cashew – 2

Badam / Almond – 2

 

Method:

 

Firstly, marinate the minced meat along with curd , ginger garlic paste, salt , and turmeric for atleast 2o minutes.

Take a pressure pan and add oil (3 tbsp) . On low flame , add onions, green chillies and sauté till golden brown.

Add the marinated meat mixture to this . Mix well and allow it to get well cooked i.e.till all the water gets evaporated.

To this add dhaniya powder and mix well. On a low flame, allow it to fry well for about 8 to 10 minutes. See that it does not burn..so keep mixing once in a while.

Then add red chilli powder (DO NOT fry with red chilli powder ) ,water and the ground masala paste. Mix well , close the lid and pressure cook it for few whistles. Once done, open the lid and see that the curry is not watery. If still water is seen , allow it to boil for some time till the water is evaporated.

Switch off the flame and garnish with coriander leaves.

January 11, 2012

Ginger flavoured chicken


A very easy, tasty and non spicy recipe from Amma’s Cookbook.  The ginger flavour present in the dish makes it yummy. Goes well with chapati.

Preparation time :10min

Cooking Time :15 to 20 min

Serves : 2 to 3

Source : Amma

Ingredients:

1.Chicken – 1/2 kg

2.Ginger – 2 fingers sized piece

3.Garlic – 1 full pod

4.Onions -2

5.Tomato Sauce -4 tbsp

6.Soya Sauce – 1tbsp

7.Chilli Sauce -4 tbsp

8.Salt – As per taste.

9.Ajinomoto – 2 pinches

10.Green chillies – 5 to 6

11.Karvepak /Curry leaves – few

12. Red / Orange color – 2 pinches (optional)

Method:

Firstly, grind ginger,garlic and onion together.  Marinate chicken pieces in the above paste,tomato sauce,soya sauce,chilli sauce,salt and ajinomoto for minimum 1 1/2 hour.

Take a kadai, add oil and put the marinated chicken. Allow the chicken to get well cooked on med to low flame. If required add very little water.Meanwhile, take another kadai ,add oil and fry green chillies and curry leaves.Once the chicken is well cooked, add fried green chillies and curry leaves. Mix well and serve.

“This recipes goes to Sara’s Event Cooking with Love Series hosted at Torviewtoronto“. 

September 25, 2011

Chicken Koorma(South Indian Style)


Chicken koorma from amamma’s cookbook cooked in south indian style. 

Ingredients:

1. Chicken – 1kg

2. Onions chopped – 6

3. Green Chillies – 6 to 8

4. Curd – 1 glass

5. Paste 1:

Garlic – 1 full pod

Ginger – small finger size

6.Paste 2:

Poppy Seeds / gasalu – 1 1/2 tsp

Elaichi – 6

Lavang – 6

Dalchin – 1 inch

Cashew – 4

Badam – 4

7. Oil – 5 tbsp

8. Salt as per taste

9. Red Chilli Powder – 2 tsp or more.

10. Coconut Milk – 1 glass

Method:

Marinate Chicken in paste 1,curd, 1 1/2 tsp salt and Red chilli powder for 30 to 40 minutes.

Take a kadai, heat oil and add powdered elaichi,lavang and biryani leaf.  As the flavour spreads add onions,green chillies and fry till transparent. Add the marinated Chicken and mix well. Allow it to get well cooked. Once done, reduce the flame to SIM and  add coconut milk and boil well again. If required add little water.

Add salt and mix well. While boiling in the end add paste 2. mix well and cook for 2 to 3 minutes. Garnish with chopped coriander leaves and serve.

Sending this to Guest Quest event hosted by AMINA CREATIONS 

August 3, 2011

Chicken Liver Curry (andhra style)


Preparation Time :10minutes

Cooking time :20 to 30minutes

Serves – 4

Source : Amma

‘Black Chicken’ is what my 3 year old niece Sahasra calls this dish . Chicken liver curry is loved by all at home. The chicken liver contains many vitamins, minerals and essential nutrients, gram for gram, than any other food but at the same time it is high in cholesterol which we need to take care of. 

Ingredients:

1.Chicken Liver – 1/2 kg

2.Onions chopped – 3 medium

3.Dhaniya powder / Coriander powder – 1tsp

4.Red chili powder- 2tbsp or more

5.Ginger Garlic Paste – 1tbsp

6.Masala(grind to a paste)

Elaichi – 2

Lavang – 2

Dalchin – 1 inch piece

Gasalu/poppy seeds – 1/2tsp

Kaju and badaam – 2 each

7.Coriander Leaves for garnishing

8.Salt to taste.

Method:

Add oil and fry the onions till they turn light brown. Then, add ginger garlic paste and fry for some more time. Then, add Dhaniya powder ,Red chilli powder and fry well again.

Then, add washed washed chicken liver pieces along with salt and mix well. Let it get well cooked.See that the water is evaporated and the liver pieces are soft. Once, done,add the ground masala and allow it to fry for some more time.

Then add a cup water , mixwell, close the lid and allow it to get cooked for some more time. Once, the desired gravy is obtained switch off the flame and garnish well with Coriander Leaves.

 

 

 

“This recipes goes to Sara’s Event Cooking with Love Series hosted at Torviewtoronto“. 

 

August 1, 2011

Chilli Chicken


Preparation time : 20 min

Cooking time : 30 min

Ingredients:

For preparing the chicken pakoda:

1. Boneless chicken pieces(cut into equal cubes) – 1/2 kg

2.egg white-2

3.Maida – 2tbsp

4.Cornflour – 1 tbsp

5. Soya Sauce – 4tsp

6.Oil – for deep frying

For preparing the sauce:

7.Green Chilli Sauce – 4 tsp

8.Tomato sauce – 5tsp

9.Vinegar – 2tsp

10.Red food color – 15 drops

11.Soya Sauce – 3 tsp

other ingredients:

12.Garlic chopped – 2 tsp

13.Ginger chopped -2tsp

14.Onion sliced thin – 1

15.Capsicum(thin long slices) – half

16.Green chillies – 6

17.Curry leaves- few

18.Ajinomoto – 2 pinches

19.White pepper – 1/2 tsp

20.Sugar – pinch

Method:

Marinate the boneless chicken cubes in ingredients 2 – 5 for 20 to 30minutes. Keep aside.

Meanwhile, mix all the ingredients for preparing the sauce  and keep aside.

Then,take the marinated chicken cubes and deep fry them till light brown on medium heat. Keep the chicken pakoda aside on an absorbent paper.

Then, take another kadai and heat 2 tbsp oil and add sliced onions,slit green chilles,capsicum, curry leaves,chopped garlic and ginger and mix well and saute for some time  for about 5 to 6 minutes.

To this, add the chicken pakoda, ajinomoto,white pepper,sugar and the sauce mixture. Mix  well and allow it to cook for sometime.

Garnish with chopped coriander or spring onions and serve hot.

July 10, 2011

Spicy Andhra Mutton Liver Curry(Karjyam Kura)


Preparation Time :10minutes

Cooking time : 30minutes

Serves – 4

Another spicy n yummy recipe from my amamma’s cook book. This one is my all time favourite.

For me cooking on a sunday is always incomplete without a non veg dish. Weekends are often spent with relatives n friends where i generally experiment and try to present my best at cooking.This time i thought of presenting something different n my fav dish struck my mind !    Here it goes…

Ingredients:

1.Karjyam/Mutton Liver – 1/2 kg

2.Onions chopped – 3 medium

3.Dhaniya powder / Coriander powder – 1tsp

4.Red chili powder- 2tbsp or more

5.Ginger Garlic Paste – 1tbsp

6.Masala(grind to a paste)

Elaichi – 2

Lavang – 2

Dalchin – 1 inch piece

Gasalu/poppy seeds – 1/2tsp

Kaju and badaam – 2 each

7.Coriander Leaves for garnishing

8.Salt to taste.

Method:

Add oil and fry the onions till they turn light brown. Then, add ginger garlic paste and fry for some more time. Then, add Dhaniya powder ,Red chilli powder and fry well again.

Then, add washed washed karjyam/mutton liver pieces along with salt and mix well. Let it get well cooked.See that the water is evaporated and the liver pieces are soft. Once, done,add the ground masala and allow it to fry for some more time.

Then add a cup water , mixwell, close the lid and allow it to get cooked for some more time. Once, the desired gravy is obtained switch off the flame and garnish well with Coriander Leaves.

“This recipes goes to Sara’s Event Cooking with Love Series hosted at Torviewtoronto“. 

 

Sending this to Guest Quest event hosted by AMINA CREATIONS 

July 5, 2011

Chicken Drumsticks – simple n easy !


Its been long that I was wanting to try Chicken Drumsticks….n I could find the easiest method of cooking it  @ Nag’s Edible Garden.  Kudos to Nags for posting such a simple recipe thats jus yummmm !!!!

Ingredients:

1.Chicken legs – 4
2.Curd – 5 tbsp
3.Ginger garlic paste – 1.5 tbsp
4.Chilly powder – 2 tsp
5.Jeera powder – 2 tsp
6.Pepper powder – 2 tsp
7.Lemon juice – 2 tsp
8.Salt – 2 tsp

Method:

Mix all the ingredients and marinate the chicken legs in it for 2 hours.

Shallow fry in little oil and serve hot with rice or roti with chopped onions and  green chutney.

June 10, 2011

Pepper Chicken Fry


This one is a favourite dish n very much loved by my brothers n sister. Tried it out from amma’s cook book and it tastes best for its spicy feel !
Ingredients:
1. Chicken – 1/2 kg
2. Ginger  paste- 1 1/2  finger sized ginger
3. Garlic paste – 1 full garlic.
4. Onion paste – 1 big.
5. Red chilli powder – 1/2 tsp
6. Salt – according to taste.
7. Curry leaves – handful
8. Grind the below to powder :
   Lavang – 6
   Elaichi – 6
   Dalchin stick – 1 inch
   Black pepper corns – 1 tsp full
   Coriander seeds – 1tsp
9. Corinader leaves for garnish.
10. Oil -3tbsp(can be increased or decreased)
11. Green chillies – 4 slit
Method:
Take a kadai and add the ginger – garlic-onion paste n fry little. then add Chicken, red chilli powder and salt and allow it to get well cooked(all the water from the ingredients should get evaporated). Keep aside.
Take another kadai or in the same kadai add oil. Now, add curry leaves n let the flavour spread. Then add ingredient 8  along with green chillies. Fry it little and then add the cooked chicken and mix well. Allow this also to get well cooked and switch off the stove.
Garnish with coriander leaves.
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