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)


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.

January 29, 2015

Chicken Dum Biryani – Guest post by Amrutha !

Thanks Amrutha…for posting your delicious Chicken Dum Biryani recipe !

Here goes about Amrutha :

Hi all…..This is  Amrutha from UK . Cooking is one of my favourite hobbies. My husband loves food and I keep trying a lot of  south and north Indian dishes for him . Hope you’ll like my recipe of Chicken Dum Biryani.

chicken dum biryani

Chicken Dum Biryani:


1.Chicken : 500 gms

2.Ginger Garlic Paste- 2 to 3 tbsp

3. Salt – as per your taste

4. Turmeric – 1/2 tsp

5. Redchilli Powder- 1 tbsp

6.Green Chillies -4 (according to the spiciness required)

7. Red onions fried – 2 big

8. Shahjeera – 1tbsp

9. Peppercorns-1 1/2 tsp

10. Garam Masala -2 tbsp

11. Dhania powder – 2tbsp

12. Curd- 1 cup

13. Basmati Rice – 2 glasses ie 1/2 kg

14. Elaichi /cardamom – 3

15. Cloves – 3

16. Bay Leaf – 3

17. Cinnamon  – 3 to 4 inches stick.

18. Star anise – 2

19. Lemon juice

20. Food color – optional


Wash the Chicken first.

Marinate the chicken by adding redchilli powder,salt,turmeric,dhania powder,garam masala and 1 cup yogurt(curd) .Put it aside for 4 to 5 hr.

Take another big non-stick pan filled with water.Once the water is boiled add 2 glasses of Basmati rice and allow it to boil upto 70% (half cooked) .In between add the star anise,bay leaf,Cardamom,cloves . Add 2 spoons of salt (for two glasses of rice).Then once it is boiled drain the extra water and put it aside.

Parallely , take another bowl or cooker and put some oil,green chillies, star anise,bay leaf,Cardamom,cloves, fried onions(if you don’t get fried onions we need to cut the onions straightly and the fry them in oil until it changes golden brown).Then add the marinated chicken. To this add shahjeera and peppercorns. Then allow the chicken to cook well for about 10 min. Then add the rice layer by layer.Put a cross on the top of the rice add the lemon juice mixed with food colour on the top.Then seal the top with foil paper . Allow it to sit for about 20 -30 min.

Garnish with coriander leaves. Serve it with raita and Chicken Curry of your choice.

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


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)


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.

January 5, 2013

Chicken Hot Wings – Guest Post by Anisha Gudimetla

Thanking Anisha for sending over this yummy recipe to Bhavya’s Cuisine ! Here is a brief write up about herself :

Hi…This is Ani ! I’m pursuing my masters in Pharmaceutical Business Management . Coming to the cooking part, I’m still a beginner and have loads to learn from my mom ! Very happy to post my first guest post on Bhavya’s blog. This recipe is not just mouth watering but it gave me a “WINNER” tag in a cooking competition recently. Well..that’s about me and here we go with the recipe….Chicken Hot wings or KFC Hot Wings .

chicken hot wings


1.Wing Pieces – dozen

2. Ginger garlic paste – 2 tbsp

3. Soya Sauce – 2 to 3 drops

4. Ajinomoto – pinch

5. Salt – as required

6. Turmeric – big pinch

7. Red Chilli Powder – 2 to 3 tbsp

8. Lemon Juice – 4 to 5 drops

9. Eggs-2

10. Maida – 2 cups

11. Chat Masala – 2tsp

12. Chicken Masala – 2 tsp

13. Oil – sufficient fir deep frying.


Marinate the wing pieces in ginger-garlic paste,soya sauce, ajinomoto, salt, turmeric, red chilli powder and lemon juice for an hour.

Meanwhile, beat the eggs in a bowl and keep aside.
Take another bowl and add maida,salt,chat masala,chicken masala. Mix all the powders well.
Take each wing piece , dip in the egg mixture , then dip in maida mixture and then deep fry in oil,till golden colour.
Garnish and serve hot.
November 2, 2012

Palli Chikki / Peanut Chikki

Palli chikki / Peanut chikki is one of the famous candies that is loved by all…especially a treat for the kids ! We all used to love eating this after coming home back from school.  This is a traditional sweet prepared in India and we make this using jaggery and roasted groundnuts .

Source :  Amma


1. Palli / Peanuts – 1kg

2. Jaggery – 500 gm

3. Water – 1/8 th cup


Firstly, roast the groundnuts and keep aside.

Then, take a heavy bottomed vessel, add water and jaggery.Let the jaggery melt for 5-10minutes. Strain the jaggery water through a fine strainer or a cloth to remove any unwanted foreign particles in the syrup. Cook on a medium heat until syrup begins to concentrate.

Take a small plate/spoon with little water,add the jaggery syrup,if you can make a ball of it then the syrup is ready.

Once the syrup id ready, pour it onto the roasted groundnuts and mix well immediately.

Take a steel tray / plate , grease it with ghee all over and pour the mixture over the tray,spread well and flatten it using the bottom of a drinking glass.

After some time, after all the mixture gets hardened break into pieces and store.


September 15, 2012

Palak Roti / Spinach Roti

Preparation Time : 15 to 20 min

Cooking Time : 5 to 10min

Makes : 10 rotis depending on the size


1. Wheat flour / Atta – 1 cup

2. Small bunch of spinach – 1

3. Salt as required.

4. Green Mirchis – 4


Clean the spinach very well and boil it for 3 min adding little salt and a big pinch haldi/turmeric .

Do not boil too much . Once done, squeeze out all the water .Cool and blend it to a fine puree .

Add salt to the wheat flour and mix well. To this add the spinach puree and prepare a soft dough.If needed and enough water to make a soft dough and cover it for 10 to 15min.

Divide into equal-sized balls. Roll out each and cook on a tawa or griddle until both sides are golden brown.

After removing from fire, pat ghee / butter on both sides and keep covered to maintain softness.

Serve warm with curd, gravy or pickle of your choice.

Linking this to Kaveri’s SHOW ME UR HITS Eventand Sangee’s SHOW ME UR HITS Event

September 5, 2012

Microwave Popcorn

Cooking Time : 6 to 7 min

1. Dried Corn – 1/2 cup

2. Butter – 1/2 to 1 tbsp

3. Red Chilli Powder – 1/2 to 1 tsp

4. Salt to taste.


Mix all the ingredients together in a microwavable dish.

Cover and cook at HI for about 6min.

September 1, 2012

Beans n Carrot Stir Fry / Carrot Beans Vepudu

This is a very commonly cooked stir fry in most parts of Southern India. Very healthy and very easy to make recipe which is quick and simple. Along with carrot and beans, green peas are also opted in few stir fry recipes . The addition of grated coconut adds up to the taste of the dish.

Preparation Time : 10 min

Cooking Time : 20 min

Serves : 3

Source : Amma

Ingredients : 

1. Carrots ,peeled and cubed – 2 medium

2. Beans, washed and chopped – 200gm

3. Freshly grated coconut – 1/2 cup

4. Green chillies, slit length wise – 3

5. Turmeric – pinch

6. Salt – as required

7. Seasoning / Poppu :

Mustard Seeds / AAvalu – 1/2 tsp

Jeera / Cumin Seeds – 1/2 tsp

Chana dal / Senagapappu / Split gram dal – 1/2 tsp

Dry Red chillies – 2 to 3

Curry Leaves – few about 12 leaves

hing – big pinch


Firstly, par-boil the cubed carrots and chopped beans in water along with a pinch of turmeric and salt. Once done,drain all the water and keep aside.

Heat oil in a kadai, add mustard seeds. Once they splutter add jeera, chana dal, curry leaves, dry red chillies and hing. Mix well and add green chillies. Saute well and add the par boiled vegetables. Mix well and cook till 10min on low flame.

Add salt , grated coconut and mix well. Cook for 2 to 3 min and switch off the flame.

Serve hot with rice.

August 29, 2012

Aloo Curry (Dry) – South Indian Style

This is a very delicious , simple and easy potato recipe to prepare. This is one of my family’s favorite aloo dish.

Preparation Time : upto 10min

Cooking Time : 20 min

Serves : 3


1. Potatoes , medium sized – 4 (washed, boiled , peeled and mashed)

2. Onions , sliced thinly – 2 medium

3. Turmeric powder – little less than 1/2 tsp

4. Salt – as required

5. Red chilli powder – 2 tsp

6. Seasoning :

Senagapappu / Channa dal / Bengal gram dal – 1 tsp

Minapappu / urad dal – 1 tsp

Mustard seeds / Aavalu – 1 tsp

Cumin seeds / Jeera – 1 tsp

Karvepaku / curry leaves – few

7. Coriander leaves, chopped – few for garnishing.


In a bowl, add the mashed potatoes , salt,turmeric powder and red chilli powder and mix well. Keep aside.

Heat 2 tbsp oil in a kadai , add seasoning and sauté for some time. do not fry too much. To this add onions and sauté till transparent. Add the mashed potato mixture to this and mix well . On a low to medium flame, allow it to get cooked for about 10 to 13 min. Keep mixing in between and keep checking that it doesnt get burnt. Once done, switch off the flame and garnish with chopped coriander leaves.

Serve hot with rice.

August 28, 2012

Mixed Vegetable Dal – South Indian Style

This is a healthy and yummy South Indian dal recipe . Dint wanna try out the regular dal varieties today , hence opted for this mixed veggie dal which tastes slightly different from the regular stuff.



Preparation Time : 10 min

Cooking Time : 25 min (includes cooking time of dal also)

Serves :  3

1.Toor dal / Kandi pappu  – 1/4  cup (heap).
2. Onion, chopped finely – 1
3.Tomato, chopped finely – 2 small sized
4. Mixed vegetables chopped :
     Cabbage, chopped – 3/4  cup
     Carrot, chopped – 1
     Beans – 1/2 cup
    (When using other veggies like brinjal etc, adjust the measurements of veggies accordingly)
5. Green chillies, slit lengthwise- 3
6 . Tamarind( marble sized) – soak in little water.
7. Salt – according to taste.
8. Turmeric powder – less than 1/2 tsp
9. Poppu / Seasoning:
     Aavalu(Mustard seeds) – 1tsp

     Jeera(Cumin seeds) – 2tsp
     Minapappu(urad dal) – 2tsp
     Crushed Garlic flakes- 5
     Dry red chilli – 2
     Hing – 2 pinches
10. Chopped Coriander leaves – for garnishing
Firstly, pressure cook dal .Mash it well and keep aside.
Then, heat oil and add the seasoning. Fry little and add onions and sauté till transparent. Then add tomatoes and cook well.
To this, add the chopped vegetables and green chillies. See that they are well cooked on medium to low flame . Add turmeric powder and mix well.
Extract the tamarind and add this water to the fried veggie stuff . Mix well again. Adjust salt. Mix well and close the lid.
Once the veggies are well cooked in the tamarind extract, add the mashed dal and mix well. Allow it to boil for some time and once you get the desired consistency switch off the flame.
Garnish with chopped coriander. Serve hot with rice and ghee.
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