Dahi Vada / Perugu Gaarelu

Serves - 4 People
Prep Time - 5 Hrs
Cooking Time - 30 Min

INGREDIENTS
2 Cups    Urad Dal /Minapappu Skinless (You can use whole or split)
1 Tbsp    Pepper
1 Tbsp   Ginger
1 Tbsp   Cumin Seeds
Salt As Required

For Tadka / Seasoning
1 Tbsp      Mustard Seeds
1 Tbsp      Cumin Seeds
1/2 Cup    Curry Leaves
3                 Red Chillies (add more if you want it to be spicy)
4                 Green Chilies
1 Tsp         Hing
3 Cups       Yogurt/Curd
Oil/Ghee as Required

PROCEDURE

• Clean,wash and soak the Urad Dal over night or for atleast  4- 5 hrs & grind it to a smooth paste.(Remember not to add too much water while grinding as you don't want the batter to be watery)

• While making vadas add salt,pepper,cumin seeds or if you wish you can add onion ,green chilies and ginger as well.I like it plain.
• I make my vadas on a thin plastic sheet.Slightly wet the sheet & see that you make your vadas round and stiff.

• Now heat oil in a pan and fry the vadas to golden brown.

• Soak them in cold water for 2 - 3 min,remove them and squeeze out the water out of it.

          FOR THE DAHI / YOGURT

• Take a wide bowl and add the yogurt and some water and salt and make to a consistency that you like to have.
• For tadka ,take a pan with some oil/ghee and add all the items listed above and saute them.
• Mix the tadka / seasoning and raw ginger pieces in the yogurt.
• Now take a serving bowl and arrange all the vadas and pour the yogurt mixture evenly all over it covering them completely.

• For best results the vadas are soaked for at least a couple of hours before serving.
• Garnish with coriander and tamarind chutney and it tastes even better.

                                        I'M SURE NO ONE CAN EAT JUST ONE !!!!!!

Chicken Biriyani Andhra Style !

Marination: 3 hrs
Prep & Cooking: 1 hr
Serves 5 - 6 persons

Ingredients
3 Cups   Basmati rice
3 Cups   Water
2 Cups   Coconut Milk
1 Tbsp   Cloves
1 Tbsp   Shahi Jeera
3 No       Cardamoms
1″            Cinnamon stick
3              Bay leaves
1              Star anise
1 Tbsp   Ginger Garlic Paste
1 lb         Chicken, washed and drained completely
2             Green Chiilies
1/2 Cup Curry Leaves
1 Cup    Onions, finely sliced
1             Tomato
1/2 Cup  Chopped cilantro
1/2 Cup  Mint leaves
3 Tbsp    Ghee
Salt to taste

For Marination
3/4 Cup      Thick curd/yogurt
1/4 Cup      Curry Leaves
1 1/2 Tbsp  Ginger garlic paste
1 Tbsp         Red chilli pwd
1/4 Tsp       Turmeric pwd
1/2 Tbsp     Garam Masala
3/4 Tbsp     Coriander pwd
1/2 Cup      Chopped cilantro
3/4 Cup      Mint leaves
1                   lemon(juice)

1/2 Cup      Fried onions

Use Biriyani Masala if required (I used Baadshah)

Salt as required

Chicken Marination

• Marinate the chicken pieces with the above listed ingredients.
• Marinate this overnight or at least for 2-3 hrs.      

• Soak Basmati rice for 1 Hr.

Cooking

• Take a pressure cooker or a wide nonstick dish and add ghee 
• Now add all the dry spices,onions,curry leaves,green chillies, salt & ginger garlic paste and fry till the raw smell goes away.
• Once the onions are fried add cilantro, mint & tomatoes and fry for another minute.
• Time to add the marinated chicken and fry it on medium flame for 5 min. If you need to add more salt or chilli powder or biriyani masala this is the time.
• Now add the Rice, Water(3 cups) & coconut milk (2 cups) and cook it on low flame until all the water is evaporated and the chicken is cooked.
• Sprinkle some ghee over it and serve hot.

                                            Enjoy it with a glass of Coke and Chips !!!

Sweet Shells / Teepi Gavvalu

My first attempt at making Gavvalu. I always enjoyed the non sweet version of this recipe.But my husband is a big fan of the sweet version so had to make it for him :)
This is for you Hubby !!!!

Cooking Time - 40 Min

INGREDIENTS
2 Cup           All Purpose Flour / Maida
1/2 Cup        Unsalted Butter / Ghee
As Required   Water
For Sugar Syrup
2 Cup           Sugar / Jaggery
1 Cup           Water
1 Tsp            Lemon Juice

PROCEDURE

• In a wide bowl add all purpose flour, butter, water, and prepare dough.The dough should be firm and it should neither be too soft or hard.Cover it and leave aside for 10 min.

• Now make marble sized balls and make the shells.

HOW TO PREPARE SHELLS

• You can use a comb / back of a fork / grater to make shells.
• Use your thumb and press the ball gently onto the comb to roll into a shell.       
• Prepare shells and keep them aside.

                                                                                                     

                                                   

• Heat oil in a heavy bottomed vessel and put it on medium flame.Slowly add the shells and fry till they turn into golden brown color.

• Remove them from oil and drain it on a paper napkin to absorb the excess oil.

• Time to make some sugar syrup - Take a steel vessel and add sugar/jaggery and water.Let it dissolve on medium flame and allow the sugar to thicken.It should reach a one string consistency.To this add lemon juice and switch off the flame.
                                 

          Note : Lemon juice is added to avoid crystallization of sugar syrup.

• Now soak them into the sugar/jaggery syrup and let it cool to room temperature.

                         ENJOYYY !!! And remember to store them in an air tight container.

Badusha / Balushahi

My all time favorite sweet. As a child I remember my mom once found me locked in a room eating Badusha's LOL!!! And my love for badushas continue till date :)

Makes - 20
Cooking Time - 30 Min

INGREDIENTS
2 Cup           All Purpose Flour / Maida
1/2 Cup        Unsalted Butter
1 Tsp            Baking Soda
1 Tbsp          Baking Powder
1 Tbsp          Curd
As Required   Water
As Required    Oil
For Sugar Syrup
2 Cup           Sugar
2 Cup           Water
1 Tsp            Lemon Juice
1 Tbsp          Cardamom Powder

PROCEDURE

• In a wide bowl add all purpose flour, baking soda, baking powder, sugar, curd, butter, water, mix well and make a soft pliable dough.Cover it and leave aside for 30 min.

• Time to make some sugar syrup - Take a steel vessel and add sugar and water.Let it dissolve on medium flame and allow the sugar to thicken.It should reach a one string consistency.To this add lemon juice and cardamom powder and switch off the flame.

                                      

          Note : Lemon juice is added to avoid crystallization of sugar syrup.

• Now take lemon sized dough and roll into balls.Flatten it and make a depression in the center using your thumb.Keep them aside.

• Heat oil in a heavy bottomed vessel and put it on medium flame.Slowly add the badushas and fry till they rise to the surface and turn into reddish brown color.

• Take out the badushas from the oil and gently soak them in the sugar syrup.

• Let it soak for 5 min and remove them onto a plate and cool down.

• You can store it for a week.Do not refrigerate it.