NATU KODI KURA~COUNTRY CHICKEN CURRY

Country chicken cooked in a very spicy way is an all time favorite of rayalaseema non-vegetarian  people.

though this is not  as spicy as usually made, it tastes the same.I have been to my mom's place recently and she cooked this for me!!. hope you all like it.

Ingredients:

 1kg country chicken cut into small pieces

 2 large onion sliced

 1/2 tsp turmeric powder

 Salt to taste

 2-3 tsp chilli powder

 2 tsp corriander powder

 10-12 curry leaves

 2 cardamom pods(elaichi)

 3cinnamon sticks(dalchinichakka)

 7-8 pepper corns

 5-6 tsp of oil

 100 gms fresh coconut

 10 gms poppy seeds(gasalu)

 20 gms ginger

 1 small garlic

 corriander for garnish

Process:

1.wash the chicken pieces and keep aside.

 2.Grind coconut,poppy seeds,ginger,garlic and one onion into a smooth paste.

 3.Now take a pan and heat oil and add chopped onions to it.

4.When the onions are fried add the chicken pieces to it.

5. Now add turmeric powder and salt to it.

 6.After frying for 5 minutes add the grinded paste to it.

7.Stir it well. and fry for another five minutes.

8.Add chilli powder to it.

9.After mixing well add corriander powder to it.

10. It takes more amount of water and time for the country chicken to cook than the ordinary ones.
      so pour about 3 glasses of water to it.

11.Add the curry leaves to it.

12. Now close the lid and cook for about16-17 minutes.

 13.Now add the grinded spices(elaichi,cardamom,cinnamon,pepper corns and poppy seeds).

14. Lastly add corriander and serve hot with rice or sangati or chapathi.

Bendakaya talimpu~okra fry

Okra is my daughter's favorite vegetable and this is a very very simple recipe.I have done this today  for her lunch box along with sambhar.It's a time saver for me especially during a busy day.

Ingredients:


 250 gms okra

 4-5 green chillies

 1 large onion sliced

 1/2 tsp turmeric powder

 salt to taste

corriander leaves for garnish

 1 tsp mustard seeds or avalu

 1tsp of sanaga pappu or channa dal

 3-4 curry leaves

Process:


1.Chop the okra into small pieces.

2. Heat oil in  a pan and add mustard seeds,channa dal, curry leaves,chopped onions and green chilli and stir well.

 3.Add the turmeric powder to this and stir.I always love to use turmeric as it gives a lovely colour to the dish.

4.Next add the chopped okra and salt to the pan.Be careful while adding salt,it's a one ingredient that can uplift or ruin the taste of the dish

5.Stir everything well and let it cook for about 15-20 minutes on a medium heat.

6.Finally the best part is take it in a bowl and serve hot ,isn't that simple?

Kitchen/cooking tips:

=>Never refrigerate citrus fruits as it kills their flavour,nutrients and texture.

=>To keep cookies fresh place a piece of bread in the cookie jar.

=>Soak almonds in normal water overnight or hot water for 20 minutes to remove their skins easily.

=>Rub your hands with dry salt to remove the odour of garlic or onion from them.

=>To prevent potatoes from budding place them in a bag with an apple in it.


more tips in the subsequent posts!


please leave your valuble comments or suggestions below.

Dondakaya chanigginjala talimpu~ivy gourd peanut fry

This is a simple recipe with less number of ingredients.In Rayalaseema peanuts are called chaniginjalu and this recipe contains lots of peanuts.I dont know the origin of the dish exactly but the people of rayalaseema have been making this since many decades.

Ingredients:


 250gms dondakayalu or ivy gourd
 
 1cup raw peanuts

 1 1/2 tsp chilli powder


 salt to taste

 1/2 tsp turmeric powder

 1tsp mustard seeds or avalu

 1tsp chana dal or sanaga pappu

 7-8 curry leaves

 2 red chillies



process:

1.Slice the dondakayalu or ivy gourds into thin vertical pieces.

2.Heat oil in a pan.

3. Add mustard seeds and channa dal.

4.When the mustard seeds start popping add red chillies and curry leaves to them.

 5.Now add the peanuts and stir well.

6.After about 3 minutes of stirring add the chopped dondakayalu to the peanuts.

7.Now add salt according to your taste and mix well.

8.Next add 1/2 tsp of  turmeric powder to it and let it cook under medium flame.

9.When the dondakayalu turn soft add the chilli powder and cook for 2 minutes and serve.

 you can serve it hot with rice or chapathi.

Kitchen/cooking tips:

=> You can Make your own vanilla sugar by placing a whole vanilla bean in a small jar and filling it with sugar. 

=>Always keep dough covered with a moist cloth to avoid a dry crust to form on it. 

=>Pour some vinegar over defrosting meat to tenderize the meat. 

=>Place rolled out puris in the fridge for 10 minutes before frying them. They will consume less oil and turn out crisper.

=>Add a pinch of sugar while frying onions; they will turn pink or brown faster.

=>To ripen fruits, wrap them in newspaper and put them in a warm place for 2-3 days.

Watch out for more in the subsequent posts!!



Don't forget to leave your valuble suggestions and comments below.

ANAPAGINJALA PULUSU~HYACINTH BEAN CURRY

This is a simple and delicious recipe.In Rayalaseema people make it very often,the anapakayalu or hyancith beans are available almost every season.

The anpakaya looks like this

 the seeds or anapaginjalu look like this

Ingredients:


 250gms anapaginjalu or hyancinth beans

 2 onions sliced

 2tsp chilli powder

 salt to taste

 1/2tsp turmeric powder

 1 1/2 tsp corriander powder

 30 grms fresh coconut

 1 tomato

 1/2 tsp mustard seeds or avalu

 1/2 tsp channa dal or senaga pappu

 6-7 curry leaves

 2 red chillies

 3 cloves or lavangalu

 1 cinnamon stick

 10gms ginger

 1 small size garlic


Process

1.Firstly from the above ingredients take ginger,garlic,chilli powder,corriander
  powder,coconut,1onion,tomato,cloves and cinnamon and grind into a smooth paste.  

2.In a pan heat oil and add mustard seeds,channa dal,curry leaves and red chilli.then add chopped onions .

3.When the onions turn transparent add the grinded paste.

 4.Add about a glass of water to it.

5.Add salt to it and stir well.

 6.Now add the seeds to the gravy

7.Stir the seeds well.

 8.After about 15-20 minutes on medium flame the curry is done and it looks like this.

9.Take the done anapakayala pulusu in a bowl and serve with hot rice or chapati or dosa or even idly like
  i do.