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Showing posts from 2018

Chicken in coconut milk gravy

Today's recipe is a spur of the moment recipe. I have some ingredients that are left over on hand from some other recipe. Half can of coconut milk, handfuls of mint and coriander leaves that need to be used or I have to throw them away which gave me an idea for this recipe. To my surprise this curry did turn out really rich, creamy and yummy!!! A really simple, nothing fancy, fast recipe which can be made in a jiffy. Give it a try and see for yourselves!! Ingredients 2 lbs boneless Chicken 1 tbsp ginger garlic paste 1/2 cup onion paste 1 cup coconut milk Salt per taste 1 tsp red chili powder(adjust per spice level) 1/2 tsp garam masala powder 1 tbsp ghee or oil 1/2 tsp cumin seeds 1/2 tsp turmeric powder handful of mint leaves handful of coriander leaves + 1 tbsp for garnish Method Clean and cut the chicken into bite size pieces. Set aside. Heat oil in a pan. Add in cumin seeds and let them splutter. Add in mint and coriander leaves and let them splutter as wel

Aratikaya Vepudu/Raw Plantain Fry

It is raining outside and my palette is expecting something spicy to cope with the rainy weather. I am too tired to make snacks so decided to make some fry curry that works for both chapati(for me) and rice (for hubby dear)..    That is when the raw plantains that I bought over the weekend caught my eye. Raw plantains are one of the versatile vegetables that can be transformed into gazillion recipes. So, I made simple raw plantain fry(called as aratikaya vepudu in my native language). There are many versions of plantain fry recipes which I make and this is one of them. Give it a try while I enjoy my yummy plantain fry.... Ingredients 3 Plantains 5 Green chillies chopped real fine 1/4 Red chili powder(adjust per your spice levels) 8 Garlic pods skinned and chopped real fine Salt per taste 2 tbsp Oil  1 tbsp Ghee 1/2 cup  chopped  Onion  Coriander leaves for garnish 5 or 6 curry leaves 1/4 tsp turmeri c Tempering 1 tbsp chana dal 1/2 tbsp mustard seeds 1/2 tbs

Guthi Beerakaya curry/Creamy Ridge gourd Curry

During Summer months, ridge gourd cooked in milk gravy is an often made curry in our house. We tend to make it atleast once a week as this is pretty much one of my hubby dear's favorite curry. After eating the same curry for 3 to 4 months already, my taste buds started protesting and I have to think of a different recipe that can be made with ridge gourd.  This is one such recipe I tried and hubby dear is very reluctant to taste this at first. Once he tasted it, he went for second and third servings which made me super happy. Give it a try and I can say that you will not be disappointed.. Ingredients 1 Beerakaya/Ridge gourd 1/2 tomato finely chopped 1/2 cup onion finely chopped 1/4 tsp ginger garlic paste 2 tbsp Grated coconut or dried coconut powder Red chilli pwd per taste 1 cup Water Couple of pinches Garam masala Juice of half lemon Salt per taste 2 tbsp  Ghee 1 tbsp Oil 1 tsp mustard seeds 1/2 tsp cumin seeds For Paste 1 tbsp Sesame seeds 1/4 cup Gro

Simple Chicken Kebabs

Hubby dear wanted to eat kebabs and I am feeling little lazy that day... so kind of went ahead and made this version of kebabs with very few ingredients and to my surprise they turned out pretty tasty... I just used regular ingredients we use in Indian meat dishes and at times simple and easy is definitely better :) Ingredients 250 grams boneless Chicken Cooking oil as required 3 to 4 skewers depending on length of the skewer(If using wooden skewers, soak in water before hand for 3o minutes) For Marination 3 tbsp thick yogurt(preferably greek yogurt) 1 to 1 1/2 tsp red chilli powder(adjust depending on the spice level) 1 tbsp ginger garlic paste(adjust per spice level) 1 tsp garam masala Salt per taste 1 tbsp lemon juice Method Clean and wash the chicken properly. Cut it into thin strips . Keep it aside. Next, add the marination ingredients in the chicken and mix it properly. Keep it in the fridge for about an hour. Preheat the oven to 400F. Ta

Paneer Butter Masala - Restaurant style(Improvised version)

If you are looking for something healthy or lighter version, no can just stop here and look for other recipes(hey..the name says it is Paneer, BUTTER and whole lot of other good creamy stuff). I have never came across a restaurant in USA that does not serve Paneer butter masala. This mouth watering gravy is like heaven to your taste buds with right amount of spiciness, creaminess and little sweetness. Here is my version of this awesome goodness..Give it a try :) Word of caution: This recipe looks little lengthy and takes time but trust me, it is all more than worth it at the end.. Ingredients 800 grams(around 2 lbs) Paneer sliced into bite sized cubes 2 big onions grind to paste(around 4 1/2 to 5 cups of onion paste) 3 tbsp ginger garlic paste 8 large tomatoes blanched(check notes below), skin removed and made to fine puree(around 4 cups of puree) 24 whole cashews 2 tsp poppy seeds/gasagasalu(optional) 4 bay leaves 2 cups milk(I highl

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati

Chickpea salad

 Yummy yummy chickpea salad with Avocado dressing. Perfect Summer salad with mouth watering rich creamy avocado dressing..what more can I say. Give it a try and enjoy!  Ingredients 1 cup dry garbanzo beans 1 whole cinnamon stick couple of pinches of amchur powder(Optional) 3/4 cup chopped tomatoes 3/4 cup chopped onions 1/2 to 3/4 cup chopped cilantro Avocado Dressing as much as you prefer.  Recipe here Method Wash and soak garbanzo beans overnight in water. Add soaked garbanzo beans, cinnamon stick, amchur powder, salt and 2 to 3 cups of water to a pressure cooker. Pressure cook till 5 to 6 whistles.  Once the pressure is off, open the lid and drain all the water. Let the chickpeas cool. 1 cup of dry beans should roughly yield upto 3 cups of cooked beans. Once the chickpeas are cooled down add in tomatoes, onions, cilantro and avocado dressing. Check the taste for salt and spice. If not enough salt or spicy add in salt and 1 or 2 minced green chillies. 

Avacado Dressing

I love Avocados. Avocado is one of the vegetable or fruit(who cares what it is..all I care about is the taste) that I fell in love with after coming to States. The rich and creamy textures always makes my mouth water. Here is one simple dressing recipe that will go well with salads and for people like me can eat it as is :).... Ingredients 2 Avocados 1/2 to 3/4 cup cilantro(I used leaves and stems) couple leaves of mint 5 cloves garlic 3 to 4 tbsp freshly squeezed lemon juice(adjust per taste) 1 tsp salt(adjust per taste) 1/2 tsp black pepper powder 1/2 cup thick yogurt 2 to 4 tbsp Water 2 green chillies(adjust depending on the spice level) Method Peel and cut the avocados into pieces. Take all the ingredients into a blender and blend to a smooth paste. Take it into a bowl. If you like it thick and creamy leave it as is. If you prefer little thinner add little water. Give it a taste and adjust the seasonings. Note: I love mint which is why I added it.

Boiled Peanut Chat

Boiled peanut chat is a spicy, tangy, delicious, lip smacking Indian street style food. This is one versatile dish that can be served as a snack or appetizer or salad or just as side dish for drinks. Being away from these are the kind of foods I miss a lot and I try to recreate them at home. Preparing this chat is super easy and always makes me feel nostalgic. Give the recipe a try and I bet you will be hooked... Ingredients 1 cup raw Peanuts(already shelled peanuts) 4 tbsp grated Carrot 1/4 cup finely chopped Onion 1/4 cup finely chopped Tomato 2 tbsp finely chopped Mint 4 tbsp finely chopped coriander leaves Juice of 1 lemon(Use extra lemon if you like it tangier) 2 Green chilies finely chopped Salt per taste Method Soak peanuts in water for about an hour. Pressure cook peanuts with little salt and water for upto two whistles. Once the pressure is off, open the lid and drain all the water. Let the peanuts cool.  Add in all the ingredients and give it a

Masala Vada/Mixed Dal Fritters

Masala vada.... This is a popular South Indian snack traditionally made of chana dal(split bengal gram). Well, I am kinda gal who had a tad bit of rebel streak in her and sometimes(I say sometimes but my mom might not agree) like to go against the rules. So, I went a non-traditional route and made my vadas with mixed dals and lots of mint and coriander leaves. I luv luv luv mint flavor. This recipe I am sharing today is inspired by mom's with twists of my own. The speciality of masala vada is that they have deliciously crunchy exterior and even more delicious soft interior, just like me ja ja ja ja. Enjoy! Ingredients 4 Green Chillies chopped finely 3/4 cup finely chopped Onion pinch of baking powder 1/2 tbsp cumin seeds 1/2 cup Besan/Chickpea flour(use as needed only if batter is runny or watery just to tighten up the batter) Coriander Leaves and Mint leaves finely chopped( I love mint and coriander leaves and so used 1/2 to 3/4th cup chopped of each leaves. Adjust per

Andhra Mutton Curry - Mom's Style

Today's special is Mom's mutton curry with few of my additions. I have tasted so many mutton recipes but hands down, by far my mom's curry is the best.. This specific curry is finger licking good and lip smacking tasty..The paste made out of nuts add that extra richness and taste to this curry. YUM YUM YUM!!!! The make or break for a perfect Andhra mutton curry is to cook the mutton till it is tender but the pieces should stay in tact without falling off...If you can figure out that exact balance you are a pro at making mutton curry andhra style!!  Ingredients Oil 3 tbsp Ghee 2 tbsp Onion chopped 1/4 cup(Do not need much because gravy comes from nuts powder) Gg paste 1/2 tbsp Salt 2 tsp(Per taste) Red Chilli powder 1 to 1 1/2 heaped tsp depending on spice level 1 cup water 1 tsp garam masala Coriander leaves for garnish Marination Mutton 1kg Salt 1 tsp Red Chilli Powder 1 heaped tsp Ginger garlic paste 1 tbsp Garam masala 1/2 tsp Lemon juice 1/2 l

Hariyali Chicken Tikka Kebab

It is weekend and my brother's family came over. We are playing cards around 6 in the evening and all of a sudden hubby dear says "Pasi(that is his nick name for me), can you make chicken kebabs that you made couple weeks ago?". My response is "Why not?? Go get some chicken and I will have the marinade ready by the time you guys get back".... That is the story behind this recipe :)..... Hubby dear always have this food cravings on a whim and he should be really glad and thanking god because I love to cook(well..most of the times :) ) ... The great thing about these kebabs is that you do not need too many hours marination for them to taste better. Everyone loved the chicken which we ate for dinner along with some corn. Ingredients 3 lemons Oil or cooking spray  Couple of pinches of chat masala 1 big onion chopped lengthwise 6 to 8 skewers depending on length of the skewer(If using wooden skewers, soak in water before hand for 3o minutes) Ma

Perugu garelu/Avada/Perugu vada/Fried Urad Dal Dumplings soaked in Yogurt Sauce

Aaaavadaaaaaaa......This dish needs no introduction if you are from Andhra Pradesh. I have grown up seeing my mother, grandmother, great grandmother(yes, my mom's mom's mom) make this dish for festivals and such. Welllll, that being said, I am not a big fan(am not saying I do not like them...just not a big fan.....not the same thing)... On the other hand hubby dear Loves(with a capital L ...note that point) this dish like crazy... So this is how it goes in our house...I love garelu and he loves Aavada. If you put 1 and 1 together, it will make both of us happy..Some garelu for me and some avada for him from left over garelu...ha ha ha.....What are you waiting for...we do not need festivals to make yummy food..right guys???? Ingredients For Garelu Urad Dal Ginger Green Chilli Salt Onion Coriander leaves/Cilantro Oil for frying For Curd mixture Curd Green chilli ginger Cilantro Carrot Salt Tempering Oil 4 Dried red chillies 1 tsp mustard seeds 1/2 t

Apple Kheer

One thing about is me that I am a big fan of fresh fruit juices and so I usually get bulk fruit from Costco all the time. Well another thing about me is that at times I am the most laziest person on the face of earth..I think you got where this is going..Yeah yeah you got me right...sometimes all the fruit end up in my refrigerator and I tend to do these experiments with food instead of throwing them away..The dish I made today is one such experiment which turned out good to my husband's surprise he he ..I hope you guys will enjoy this dish as much as we did...... Ingredients 2 apples chopped into medium pieces 3/8 cup Apple Butter/Apple Sauce 2 cups Milk 1 cup/1 14oz can Condensed Milk 3/4 cup Brown Sugar 2 tbsp butter Cashews A pinch of Cardamom Method Take a large microwave safe bowl and add the chopped apples. Pop the bowl in the microwave on  for 3 mins and allow to cool. Grind the apples with little milk. Add this ground apple puree to a large microwave s

Quick fix savory Indian pancake/Godhuma pindi attu

Thursdays are my vegetarian, no rice, eat only one meal kind of days. When I am too lazy to make any kind of batters before hand, these are my go to munchies. Every time I make them, I tell myself that I should not eat more than two of these but guess what...never able to stick to it. Trust me when I say that  these are that good if made right..... These are really easy to make because all the ingredients used in this recipe are available in pantry or fridge at all the times. The best thing is that this batter does not have to ferment!! Give it a try folks.. Ingredients 1 cup wheat flour/Godhuma pindi 1/2 cup thick yogurt 1/2 cup chopped onion 4 green chillies minced real fine 1/2 tsp cumin seeds Salt per taste Water Method In a big bowl mix wheat flour, salt and cumin seeds. Add in the yogurt and little water to the flour and mix. The batter should of medium consistency just to be able to pourable into a thick attu. Add more water to get the right consistency. Now