Andhra Spicy Chicken Roast

Today being Sunday want to try some spicy chicken, also some thing different from my usual style...then i remembered an Andhra style chicken roast from one of the blog i follow, so went and searched for the recipe and prepared it for our lunch.
Yeah its a hit, we loved it and the freshly dry roasted masala smells great and added a special touch to the recipe. henceforth this recipe will be going to be in my regular menu..

Now i am seriously thing to invite some guest just to make them taste all the new recipes which i learned recently...Yeah! all these things happened just because of my blog baby.
It gives me immense pleasure when some one appreciate me for my cooking :), as most of them says,
Yes, Cooking is like a meditation which brings down all my worries and makes me float in cloud.

Recipe Source: Nalini's kitchen

Ingredients: 

Chicken - 300 gms
Onion - 2 Nos. Medium size.
Tomato - 1 No. Medium size
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp (as required)
Chilly powder - 1 tsp
Coriander powder - 2 tsp
Ginger Garlic Paste - 2 tsp.

To temper:
Fennel seeds - 1/2 tsp
Curry leaves - 1 tbsp

To Dry Roast and Grind to Powder:
Fennel seeds - 1 tsp
Jeera - 1 tsp
Pepper - 1 tsp
Poppy Seeds - 1 tsp

Method: 

Clean the chicken and add turmeric, salt and keep it aside.
As given above dry roast and grind the ingredients in third section ingredients.
Finely Chop Onions and tomatoes.
Heat a Pan, add oil and temper with Fennel seeds and curry leaves.
Add the Onions, saute well for few seconds.
Add Ginger garlic paste saute until the raw smell goes and add the tomatoes.
Once the tomato get cooked well and the chilly powder and coriander powder.
Saute for few seconds and add Chicken and required amount of water to get the chicken cooked.
Ensure not to add excess water just 1/2 glass is enough for 300 gms.
Close the lid and cook it in slow fire.
Once it got cooked add the dry roasted masala.
And allow the chicken to cook without lid so that the water gets evaporates.
Once it reaches the  required consistency, switch off and serve.

Note: Dry roasted powder is to be added as per your spice level, i have added 2 teaspoon.

It tastes great with rice and any tiffen item.

Vazhapoo Kootu

After a short break am back with a healthy recipe, and my favorite too...

Ingredients:

Banana Blossom - cleaned and chopped 1 cup

Curry leaves - few

Mustard seed - 1/ 4 tsp

Onion - 1 no. finely chopped

Tomato - 1 no. chopped

Bengal Gram Dal - 1/2 cup (Soaked for 2 hours)

Oil to temper

Salt to taste

Sambar powder - 2 tsp

Grind:

Coconut - 1 tbsp

Garlic - 2 nos.

Jeera - 1/2 tsp

Method:

Heat a pressure pan with oil and temper it with curry leaves and mustard.

Add Onion and tomatoes and saute well.

Add the Sambar powder and saute until the raw smell goes.

Add Soaked dal and chopped Vazhaipoo to the pressure pan.

Add the grinded coconut and salt.

Add required amount of water.

Close the lid and put whistle.

Allow to cook till 3 whistle.

Serve it with Rice.

Kollu Podi

It's been my long time wish to grind Kollu Podi....Today finally fulfilled it...Made it bit spicy not added jaggery as i do for Ellu Podi...Liked the flavour very much... 

It goes well with Idly or Dosai even we add this Podi along with Gingely oil & bit of salt with hot rice and .

have it 

For Idly / Dosai south indian have this podi mixed with gingely oil and have it, such a tasty and healthy side dish.

Ingredients:

Kollu / Horse gram- 1 cup

Tur Dhal - 1/2 cup

Red Chilly - 12 nos.

Garlic - 8 (Small)

Curry leaves - few

Salt to taste

Method:

Dry Roast all the ingredients except salt and grind it in mixer along with salt...

Once cool down.

Store it in air tight container.

Ellu Ulundhu Podi

                   

 Making Podi takes very less time only, but the shelf life of this recipe is longer and serves as time saver most of the times.
when we have this podi in hand we feel like having one more side dish is always ready with idly or dosai apart from chutney or sambar .
Ellu podi along with gingelly oil tastes heavenly...we can make podi idly or podi dosai too from this recipe.

Adding a piece of jaggery to this podi while grinding which gives a mild sweetness to this podi.

Ingredients:

Ellu / Till seeds - 1 cup
Urud dal - 1/2 cup
Redchilly -  8 to 10 nos.
Garlic - 4 nos
Curry leaves - Handful
Tamarind - small pieace (optional)
Palm Jaggery - small pieace (Or Jaggery)
Salt to taste



Dry roast all the ingredients separately and grind it with salt. Now the Ellu Ulundhu Podi is ready.