Natu Kodi Pulusu (Country Chicken)

Natu Kodi literally means village chicken or country chicken.This is an Andhra style chicken recipe which is cooked with a mix of spices and a hint of Coconut.

Serves - 4 People
Cooking Time - 30 Min

INGREDIENTS
2 LB           Chicken
2                  Onion
2                  Tomato
2 Tbsp       Ginger Garlic Paste
1 Tbsp       Chili Powder
1 Tsp         Turmeric Powder
1/2 Cup    Cilantro
1 Tbsp       Oil
Salt As Required

Masala Preparation
Coconut -  (4 small pieces)
Cashew  - 5
Pepper   - 1 Tbsp
Cloves   - 4
Cinnamon - 1 Big
Elachi    - 4
Dhania Powder  - 1 Tbsp

Grind the above ingredients to a smooth paste.

PROCEDURE

• Add Salt, Chili powder, turmeric powder, ginger garlic paste, onions(1/2) , 1/2 cup water and boil the chicken (min 3 whistles).

          Note: Add all the required chili powder at this step.Its better to add here.

• Take a pan and heat oil and add onions(1), Tomatoes (2) and let it cook.

• Now add the masala paste and fry till the raw smell leaves and it is completely cooked.

• Add this mixture to the cooked / boiled chicken and add water accordingly and cook the chicken again (min 2 whistles).

• Once done, remove the lid and garnish with chopped cilantro.

Egg Biriyani

Prep & Cooking: 1 hr
Serves 5 - 6 persons

Ingredients
3  Cups Basmati rice
5 Glasses Water
6  Eggs
6  cloves
1 Tbsp  Shahi Jeera
3    cardamoms
1″  cinnamon stick
3   bay leaves
1   star anise
5   Pepper corns
2   Onions, finely sliced
1 Tbsp ginger garlic paste
6 Green Chilies
1/2 Cup Curry Leaves
1/2 Cup chopped cilantro
1/2 Cup Mint
1  Tomato sliced
1 Tbsp Garam Masala or Biriyani Masala
1 Tbsp Yogurt
1 Tbsp Ghee
salt to taste

Cooking

• In a pan, heat some oil and add the coriander powder, cumin, red chili, pepper & salt. Sauté the eggs in them so that they get evenly coated.

• In a cooker heat some oil and add all the whole spices. Once it starts crackling, add the onion (cut into julienne) and sauté till the onions are caramelized.

• Now add curry leaves,green chilies, salt & ginger garlic paste and fry till the raw smell goes away.

• Once the onions are fried add cilantro, mint, tomatoes , biriyani /garam masala & yogurt and fry for another minute.

• Add the rice and water and close the cooker. Give 3 - 4 pressures and leave it on low flame for 10 min and switch off the flame.

• Finally mix the fried eggs & sprinkle some ghee over it and serve hot.

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

Apple Cinnamon Pie

Preparation Time : 20 Min
Baking Time : 30 Min

INGREDIENTS
2                 Puff Pastry Sheets  (I Use Pepperidge Farm brand)
                   Note : You can find them at any local groceries store.
4                 Green apples, peeled and cut into 1/3" slices
1/2 Cup   Brown Sugar
2 Tsp        Cinnamon Powder

1                 Egg lightly beaten for egg wash
1/4 Cup   Unsalted Butter

APPLE PREPARATION

1. In a large skillet, melt the unsalted butter.Add the sliced apples & cook until lightly browned.
2. Reduce the heat and add brown sugar & cinnamon.
3. Stir occasionally until the apples become soft and caramelized.

          

PUFF PREPARATION

• Remove the pastry sheets and thaw them for 30 min. Make sure they are soft before you make the puffs.

• Cut the pastry sheets into little squares and add the caramelized apples onto it.Pour the remaining syrup onto the apples.                                                                                     

                                                  

• Close one of the opposite edges and apply water for the edges to stick.

BAKING

• Cut slits down the center of the pastry to create vents.

• Beat an egg and put a thin coating on top of the puffs with a brush(also called egg wash).This gives a nice coloring and crispiness to the puffs.

• Now sprinkle the top with coarse sugar.

           

• Bake for 15 - 20 min at 400 F till the puff rises and gives out a brownish color.

Shrimp Biriyani !!

Marination: 15 min
Prep & Cooking: 1 hr
Serves 5 - 6 persons

Ingredients
3  Cups Basmati rice
6  Cups Coconut Milk/Water
6  Cloves
1Tbsp  Shahi Jeera
3  Cardamoms
1″ Cinnamon stick
3   Bay leaves
1   Star Anise
5   Pepper Corns

1 lb shrimp, deveined, washed and drained completely
2   large onions, finely sliced
2 Green Chilies
1 Tbsp ginger garlic paste
1/4 Cup Curry Leaves
1  Large Tomato
1/2 Cup chopped cilantro
1/2 cup mint leaves
1/4 Cup thick curd/yogurt

1/2 Tbsp Garam Masala
1 tbsp red chilli pwd
3 Tbsp Ghee
salt to taste

For marination
1 tbsp red chilli pwd
1/4 tsp turmeric pwd
lemon juice
1 tsp salt

ShrimpMarination

• Marinate the shrimp pieces with the above listed ingredients.
• Marinate this for 15 - 20 min.      

• Soak Basmati rice for 30 min.

Cooking

• Take 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 , red chili powder & Garam masala and fry till the tomatoes become soft.
• Now add yogurt and fry for another minute. 
• Time to add the marinated shrimp and fry it on medium flame for 5 min.
• Add the rice (3 cups) and coconut milk (5 cups). Make sure you add the right amount of salt now.
• Now cook it for another 20 min.
• Sprinkle some ghee & elaichi pwd over it and serve hot.

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

Hummus !!!

Hummus is a popular Middle Eastern Dish made from mashed chickpeas, a touch of garlic and tahini (sesame seeds paste). It's as healthy as it is delicious.

Preparation Time : 15 Min

INGREDIENTS

1 Cup              Chickpeas / Kabuli Channa Boiled            

3                      Garlic 

1/2 Tbsp        Sesame Seeds

2                      Chilies

3 Tbsp            Lemon Juice

4 Tbsp            Olive Oil

1 Tbsp            Cilantro Chopped

Pinch of          Red Chili Powder

Salt to taste

PREPARATION

• Soak Chickpeas for at least 3 hrs.Put them in a pressure cooker with enough water and pressure cook till cooked. Cool, drain and set aside.

• Heat a non-stick pan and dry roast the sesame seeds until fragrant but not brown.Remove from heat and cool.

• Put toasted sesame seeds and 1/2 tbsp olive oil in the grinder and grind to paste.
• Add the channa, salt, 1 tbsp lemon juice and garlic. Grind to a paste.

             

• With the grinder running, add 2 tbsp olive oil little at a time.
• Transfer it onto a plate and season with lemon juice and red chili powder and finally drizzle some olive oil.

SERVE WITH PITA BREAD

Smoked Egg Plant Chutney

Cooking Time - 20 Min

INGREDIENTS
1                  Big Eggplant
1 Tbsp        Urad Dal/Minapappu

1 Tsp          Mustard Seeds/Aavalu
5                  Dried red chilli
1/4 Cup      Curry Leaves
1/2 Cup      Cilantro
1/3 Cup      Tamarind (soaked in water)
1/3 Cup       Jaggery
1 Tbsp         Oil
Salt As Required

PREPARATION

• Wash the eggplant and pat dry. Roast it on an open stove. Keep turning in frequent intervals so its smoked and cooked evenly. 

    

• Let the eggplant cool for 5 min and later peel the charred skin and cut it into pieces.

• Simultaneously heat a pan with oil and roast urad dal, dry red chilies, curry leaves and hing.
• In a blender add the eggplant pieces,  roasted ingredients, tamarind, salt and jaggery and blend it to a coarse paste.

• For seasoning take a pan with 1tsp oil ,add mustard seeds, red chillies and curry leaves and pour this over the chutney.

                   Serve with Rice, Idli, Dosa, Roti with a pinch of Ghee and its HEAVEN!!!

Upma

Serves - 2 People
Cooking Time - 15 Min

INGREDIENTS
1 Cup            Rava / Semolina / Sooji / Broken Wheat
2 Cups          Water
1/ 4 Cup       Cashew Nuts
1 Tbsp          Chana Dal/Senaga Pappu
1 Tbsp          Urad Dal/Minapappu
1 Tbsp          Cumin Seeds/Jeera

1 Tbsp          Mustard Seeds/Aavalu
5                    Green Chillies
2                    Dried red chilli
1/2 Cup       Onions Chopped
1 Tsp            Ginger chopped
1 Tsp            Hing Powder
1/4 Cup       Curry Leaves
1/2 Cup       Cilantro
1 Tbsp          Oil
Salt As Required

PREPARATION

• Dry roast rava.If you have got ready made roasted rava, you can skip this step.

• Heat a pan with oil and add cashew.Once they change color add Chana Dal, Urad Dal, Mustard seeds, cumin seeds, green chillies, red chillies, ginger, curry leaves, onions and hing powder and fry for a couple of mins.

• Now add 2 cups water and salt to it. Taste the water and check for salt.(if it is a bit salty then it will become perfect after adding rava).

• When the water starts boiling reduce the flame and rava gradually with one hand and keep stirring with your other hand.

• Cover and cook on low flame for 5 min. Stir in between.

• Switch off the flame and sprinkle some ghee over it and let it cool for 1 - 2 min.

• Garnish with cilantro and serve hot !!!

Chilli Paneer Restaurant Style !

Serves 2 - 3 People
Cooking Time : 30 Min

Ingredients

1 Cup           Paneer Cubes
1/2 Cup       Onion Cubes
1 Cup           Bell Pepper Cubes

1/4 Cup       Green Chili chopped
1/4 Cup       Ginger/Garlic chopped
1/4 Cup       Spring Onions chopped

2 Tbsp         Black Pepper Powder
1 Tbsp         Hot & Sweet Maggi Ketchup
1 Tsp           Soya Sauce
1 Tbsp         Corn Flour
1 Tsp           White wine Vinegar (Optional)

1 Tbsp         Oil

Salt to taste

PREPARATION

• Fry the paneer cubes in a nonstick pan and keep aside.

• Chop the onions, bell pepper, and spring onions and keep aside.
• Also chop the ginger/garlic very finely.                          

         

• Heat a nonstick pan and add oil.Add the ginger/garlic pieces, green chillies and saute for a sec.
• Now add the onions, bell pepper and spring onions to the pan, season it with some salt and cook it for 1 to 2 minutes.
• Time to add the magic sauce and  black pepper, soy sauce , white wine vinegar (optional) and let it cook for 1-2 min on medium flame.

                                       

• Add the paneer cubes and dissolve 1 tbsp corn flour with 3 tbsp of water and add it to the gravy.

           

• Mix gently and after a couple of secs the gravy thickens and adjust the seasoning with salt and pepper , if necessary and switch off the flame.
• Garnish with spring onions.

                          EAT HOT AND IT TASTES YUM WITH FRIED RICE!!!

       

Tangy Chicken Legs !

Serves - 4 People
Cooking Time - 45 Min

INGREDIENTS
4                  Chicken Legs
1                  Pink Onion chopped
1/4 Cup      Spring Onions

MARINATION
1 Tsp           Ginger Garlic Paste
1/2 Cup      Curry Leaves
1/2 Cup      Cilantro
1 Tsp           Kastoori Methi
1 Tsp           Pepper Powder
1 Tbsp        Chili Powder
1 Tsp          Garam Masala
1 Tsp          Coriander Powder
1 Tsp          Chat Masala
1 Tbsp        Yogurt
Pinch          Red Food Color
1 Tsp           Lemon Juice

1 Tsp          Oil
Salt As Required

PROCEDURE

• Wash the chicken legs and pat it dry. Make slits to the legs so the juices seep through during marination.
• Add all the ingredients listed above and marinate the chicken legs for at least 20 min.
• Heat a non-stick grill pan (I use weight watchers) and spray some oil.
• Now add the chopped onions and saute till the onions change its color.
• Slowly place the chicken legs on to the pan and let them cook under low flame.

• Turn them periodically so they cook evenly and make sure they are completely cooked before taking them out of the pan.

                                           Garnish with spring onions and serve hot !

Aloo Methi

Methi, also known as Fenugreek is a wonder spice and gives an amazing flavor to your food. Methi complements really really well with any meat or vegetable.

Serves - 3 People
Cooking Time - 20 Min

INGREDIENTS
5                 Potatoes
2 Cup         Fresh Methi
1/4 Cup     Curry Leaves
1/2 Cup     Cilantro
1 Tbsp       Chili Powder
1 Tsp         Turmeric Powder
1 Tsp         Cumin Seeds
2                 Red Chilies
1 Tbsp       Oil
Salt As Required

PROCEDURE

• Wash, Peel and cut the potatoes into small cubes.

• Heat oil in a pan and add cumin seeds, curry leaves and red chilies.Stir it for few seconds.

• Add potatoes and sprinkle some salt, turmeric powder over it and cover it till the potatoes are cooked.
• Now add the fenugreek/methi  leaves, mix it thoroughly and cover it again .
• Turn down heat to medium. Let it cook until potatoes & methi are tender and cooked. It should take about 15 minutes. Do stir one or two times in between.
• From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.
• After potatoes cooked well, add the red chili powder , mix it well and let it fry for 3 - 4 min.
• Turn off the heat and garnish with cilantro.

                                                      Serve Hot with Rice or Roti !!