CHICKEN MANCHURIA

This is one of my favorite appetizer dish when it comes to Indo-Chinese dishes. it is nice chicken manchurian
lets start OK

Ingredients:
1/4 tsp Ajinomoto Salt
450 grams Almonds
1 tsp Sesame Seeds
1 tsp Soy Sauce
1 tsp Vinegar (Sirka
1 tsp . Corn Flour
1/2 tsp Ajinomoto Salt
1 tsp Brown Sugar
1/2 cup Chicken Stock
4 tbsp Clear Honey (Shehed)
1 tsp Soy Sauce
1/4 tsp White Pepper
1/2 tsp White Pepper

Directions:

1) Wash the mutwell. Cut it into 2 inch strips. Marinate the chicken with salt, pepper, vinegar and soy sauce and set it aside to marinate for about 20 minutes.

2) Heat oil in a kadai or pan and fry the marinated chicken until it is well tender. Drain and place the chicken in a wok. Add soy sauce, brown sugar, honey, chicken stock, salt and pepper. Bring to a boil, stirring constantly, simmer for 3-4 minutes or until all of the moisture has evaporated and the thick coating of sauce has formed over the chicken.

3) Sprinkle with sesame seeds; stir once and transfer to a serving dish.

FISH PICKLE

WOW FAMOUS ANDHRA PICKLE
This my husband favorite pickle ,my motherinlaw is famous chef in preparing it.
come on Have a look

Ingredients:
Fish -500gm
Chilli powder -5 tbsp
(I used Kashmiri chilli powder)
Green chillies -10nos
Garlic cloves - 15
Ginger - 1piece
Turmeric powder -1/2 tsp
Musturd seeds -1/2 tsp
Fenugreek seeds -1/4 tsp(uluva)
Fenugreek powder -a pinch
Oil - 1/2 cup
thick
tamarind juice -3/4 cup
Salt as required

method
.Wash and cut fish into small pieces and marinate it with turmeric powder,2 tbsp chilli powder and salt.Shallow fry it and keep aside .
.Chop half of the ginger into small pieces and keep aside.Make a paste of the other half and 7-8 pieces of garlic cloves.
.Heat oil in a thick bottom pan.Splutter musturd seeds.Saute fenugreek seeds with this.Add ginger and garlic paste and saute again.Now add the chopped green chillies,chopped ginger pieces and remaining garlic
cloves.Along with that add the remaining chilli powder,salt and a pinch of fenugreek powder.Saute well .Now add the fish pieces and mix it well,now add tamarind(very thick) juice&let it cook for 10 minutes
switch off the fire let it cool down
now its ready to serve
Allow it to cool .Transfer it to a dry bottle and store.

CURRY LEAF POWDER

I have been planning to make this spicy curry leaf powder for soo long & finally I made it. I sun dried the curry leaves for 2 days instead of dry roasting them in the pan and them grinded with the roasted Indian spices. I like to have this with chapathi, idlis, dosa & rice with a tsp of ghee. Though, it is simple to make yet it taste heavenly :)

Ingredients :
Curry leaves - 2 cupsChanna dal - 4 tbspUrad dal - 2 tbspRed chillies - 6 - 7 nos (as per ur spice level)Cumin seeds - 1 tbspCorrainder seeds - 2 tbspTamarind - size of a litchiMethi seeds - 1/4 tspGarlic - 1 pod (Optional)A pinch of hingSalt to taste

Directions to cook :

# Sun dry the curry leaves till crispy. Otherwise, dry roast the curryleaves for about 5 min. Keep aside.

# Dry roast all the ingredients seperately, as they turn brown at different temperatures. Allow them to cool.

# Combine all the roasted ingredients & grind them finely.

# Store it in a air tight container.

CURRY POWDER

putnala podi(powder with chana dal)

Apart from garam masala powder and other powders,curry powder is also must in all most all kitchens of south india.This powder is actually a mix of spices and each household has its own proportions so the end result will often differ from home to home.use this powder in veg curries specially brinjal,beans



Ingredients :-
chana dal: 1 Electric rice cooker cup
Dry red chillies : 12
Cumin seeds : 1/2 tspn
Coriander seeds : 1/2 tspn
Garlic pod : 1 big pod
Salt : 1 tspn
Dry descinated coconut : 1 Tbspn

Preparation :-

* Heat a pan and add chana dal and dry red chillies and fry them nicely till done .
Then add cumin seeds and coriander seeds and fry for 2 mins and switch off stove.# Immediately add chopped garlic and descinated coconut and mix nicely. With the little heat available after switching off the stove coconut and garlic gets litely fried .
# After 5 mins transfer this to a plate and let it cool.Once it is cooled grind them along with salt and adjust the taste accordingly.
Store in a dry air tight container and store in a dry place

NOTE:FOLLOW THE SAME PROCESS FOR KOBBARI KARAM WITH OUT DAL,PEANUT

GONGURA PICKLE

Gongura pickle is very delicious taste,that whole andhra people love,This recipe is from my mother-in-law. She is great in making this pickle. I can never get the same taste as she does. There is some magic in her hands.
lets see very easy process to make it





GET READY



Ingredients:

1 bunch of Gongura. (Remove the leaves).
15 Red chilies (Adjust as per your taste. This pachhadi should be spicy so I used 15 red chilies. :) )
1/4 tsp of Fenugreek seeds
pinch of hing
1/2 tsp of mustard seeds
salt to taste
6 tbsp of oil,
6 garlic cloves
cuminseeds
tamarind depend on your taste

Preparation:

1. Remove the gongura leaves, clean them with water and dry them in sun. (If you want to store this pickle for more than a month then the leaves should dry in Sun for atleast 2days .)
2. Heat a pan add 4tbsp of oil. Add hing, mustard seeds,cumin seeds, fenugreek seeds and redchilies. Once mustard seeds starts popping up remove it from pan and keep it aside.
3. In the same pan fry the dried gongura leaves,garlic cloves for 5-6 mts.
4. Once the mixture(chili,fenugreek,mustard seeds mixture) cools down make a powder using blender/mixer.

5. Now add the fried gongura leaves and salt and blend so that gongura leaves nicely blended with the spices.add tamarind to it(depends on taste)

For Garnish: Toss the garlic flakes and mustard seeds in 1 tbps of oil.

Garnish the pickle with tossed garlic flakes(optional) and mustard seeds.

The delicious Gongural Pickle is ready to be served with hot rice,ghee.

PALLI PODI

ANDHRA PEANUT SPICE POWDER(palli karam)
serve this spicy peanut powder with hot rice and a drop of ghee. This will be good for 6 months.

ingredients :-
Peanuts : 1 Electric rice cooker cup
Dry red chillies : 12
Cumin seeds : 1/2 tspn
Coriander seeds : 1/2 tspn
Garlic pod : 1 big pod
Salt : 1 tspn
Dry descinated coconut : 1 Tbspn

Preparation :-

* Heat a pan and add peanuts and dry red chillies and fry them nicely till done .
Then add cumin seeds and coriander seeds and fry for 2 mins and switch off stove.# Immediately add chopped garlic and descinated coconut and mix nicely. With the little heat available after switching off the stove coconut and garlic gets litely fried .
# After 5 mins transfer this to a plate and let it cool.Once it is cooled grind them along with salt and adjust the taste accordingly.
Store in a dry air tight container and store in a dry place

PRAWNS PICKLE

Ingredients

1 kg prawn
4 LEMONS
15-20 garlic cloves
2 inch ginger piece
1 tsp turmeric powder
24 dry red chillies
4 tsp cumin seeds
7 tbsp oil
salt to taste

Method

Wash,shell and de-vein the prawns.Pat them dry,rub some salt and turmeric powder into the prawn and marinate for an hour.
Grind red chillies,ginger,garlic and cumin seed into thick paste by adding little lemon juice.
Heat four tbsp of oil on medium flame and fry prawns till golden brown in colour.Drain and cool.
fry the spice paste with three tbsp of oil,tillthe oil begins to seperate from it.
Now add the remaining lemon juice and cook on a medium flame for 15 min.
Place the prawn in a pickling jar and pour the cooled spice mix over them.
Mix well and allow to rest for a few days before eating.

CHUTNEY

HI
here is the yummy chutney,prepared with peanuts,verysimple to prepare &yummy taste
let us taste it...This whole thing takes about 10 minutes.





Ingredients:

1 pinch Tamarind
6 curryleaves
1tbsp cuminseeds
10 greenchilles
250g peanuts
4 garlic cloves
2tbsp oil

method:

take apan add oil,cuminseeds,curryleaves,let them splitter
now add green chilli,peanuts,garlic
roast them till peanuts become gold color &good aroma
let it cool for 5min to room temperature
blend all the items by adding tamarind to afine paste
now take it in a bowl serve it
u can have it with idly,dosa or any snack
NOTE:u can add coconut if u want,blend raw coconut then add to the chutney with some seasoning

ENJOY

PICKLES

MANGO PICKLE

A brief whiff is enough to succumb to the zesty ‘’ avakaya’’, ambrosia of Andhra , the delightful mango pickle for hot summers.

It wasn’t not a salad or soup. Not even the much - maligned fresh fruit juice. But ‘‘Avakaya rocks’’.

For the uninitiated avakaya is a smattering of raw mango dices afloat in thick cherry red gravy made of chilli powder , mustard powder , turmeric, salt and oil. Before you completely give up after the chilli bite , the mustard paste arrives and soothes your taste buds with its mild bitter taste while the oil buffers the allied harsh reactions. Bits of raw garlic and specks of fenugreek gently cajole your sense to come back and relish the unforgettable experience all again.





Ingredients

5 regular sized mangoes
200 g salt
200 g chilli powder
100 g mustard powder
50 g fenugreek powder
50 g turmeric powder
5 gm garlic
200 g oil

Method

Select the right mangoes. Chop them into pieces.

Get all your ingredients ready and mix it with mango pieces in a dry, shallow tub for 3 to 4 days. Do not scrimp on oil or salt as it can show its effects on the pickle after a few months.

Keep dry and use dry cutlery to transfer the contents from the earthen jar to the dining table bottle.

TOMATO PICKLE




Ingredients:

Chopped tomatoes - 5 cups
Thick tamarind extract - 1 cup
Chili powder - 1/2 cup
Salt - Accordingly
Turmeric powder - 1/2 tsp
Asafoetida - 1/4 tsp
Oil - 8 Tbsp
Mustard seeds - 1 tsp
And a deep bottomed, non stick pan

Wash the tomatoes thoroughly and chop them in to medium sized pieces.
Heat a tbsp of oil in a pan and add tomatoes to it. Fry on medium flame for about five minutes.
Remove them from heat. Let them cool a little bit and puree them in a blender.
Again add remaining oil, tomato puree,tamarind, turmeric powder, asafoetida to the pan and keep cooking on medium flame. Since the mixture tends to splatter, cover the pan with the lid. You can cook on medium flame and keep stirring once in a while in the initial stages of cooking. Later turn down the heat to avoid the mixture sticking to the bottom of the pan. Cook till the mixture reaches almost solid stage as in the picture. Then add chili powder and salt and let it simmer for about five minutes.
Heat a tsp of oil in a small pan and add mustard seeds. When mustard seeds start to pop, remove and add it to the tomato chutney.
Let it cool and store it in a glass jar and refrigerate it

MUTTON PICKLE

Ingredients :-

motton: 1 lb ( boneless)
Coriander seeds : 2 Tbspn
Cloves : 8
Cinnamon : 2" piece
Cardamom : 3
Poppy seeds ( dry fried) : 1 tspn
Garlic : 10 pods
Ginger : equal quantity of garlic
Water : 1 small glass
Turmeric : 1/4 tspn
Salt : 1/4 tspn
Oil : 100ml
Salt : 5 tspn
Paprika : 12 tspn
Mustard Powder : 2 tspn
Fenugreek powder : 1/2 tspn
Lemon : 5
Ingredients for tadka :-
Oil : 100 ml
Dry red chillies : 4
Cumin seeds : 1 tspn
Mustard or vaminta seeds : 1/2 tspn
Curry leaves : 1 sprig
Asafoetida : 1/8 tspn

preparation

clean and cut mutton into small pieces.
Heat a glass of water and bring it to boil . When it comes to boiling point add 1/4 tspn salt and 1/4 tspn turmeric . Add mutton pieces slowly and cook it till done and strain it.
# Dry the mutton pieces on a paper towel for 15 mins.
# In mean time grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.
In second round add ginger and garlic pieces and grind again.
Now heat a pan add 100 ml of oil and fry boiled mutton pieces till golden brown.
Now to the fried mutton add grinded paste and fry for 3 mins and switch off stove.
Take a dry bowl and add salt , paprika , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.
# Take a bowl and squeeze juice of 5 lemon .
# Once the mutton is cooled add this lemon juice and mix nicely
Now heat a sauce pan add 100ml of oil and make tadka by adding dry red chillies , cumin , mustard and asafoetida. Switch off stove and carefully add curry leaves . let this tadka cool completely.
Add this tadka to mutton and mix nicely.
# Transfer it to a dry storage container. You can sere after a day .

CHICKEN PICKLE:same as motton pickle process,use chicken instead of mutton