Food And Recipes

  Ingredients: For Marinating the Chicken: 1 kg chicken, cut into pieces 1 cup yogurt 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder Salt to taste For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained Whole spices (bay leaves, cloves, cardamom, cinnamon) Salt to taste For Cooking the Biryani: 3 large onions, thinly sliced 1/2 cup oil or ghee 1/2 teaspoon saffron strands (soaked in warm milk) A handful of chopped mint leaves A handful of chopped coriander leaves Fried onions (for garnishing) Instructions: Marinating the Chicken: In a bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, and salt. Add the chicken pieces to the marinade and mix well. Cover and let it marinate for at least 2 hours or preferably overnight in the refrigerator. Cooking the Rice: In a large pot, bring water to a boil. Add the soaked and drained rice, whole spices, and salt. Cook the rice until it's a...

Natu Kodi Pulusu, also known as Country Chicken Curry, is a traditional Andhra dish that features tender pieces of country (free-range) chicken cooked in a flavorful and aromatic curry. Here's how you can make Natu Kodi Pulusu: **Ingredients:** - 500 grams country chicken pieces (cleaned and cut into pieces) - 2 onions, finely chopped - 2 tomatoes, chopped - 2-3 green chilies, slit - 1 tablespoon tamarind pulp - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon cumin powder - A pinch of asafoetida (hing) - A few curry leaves - 2 tablespoons oil - Salt to taste - Chopped coriander leaves for garnishing **Instructions:** **Marinating the Chicken:** 1. **Marination (Optional):**    - If desired, marinate the chicken pieces with a mixture of turmeric powder, red chili powder, and salt. Let it marinate for about 30 minutes. **Cooking the Curry:** 1. **Tempering:**    -...

Mirapakaya Bajji, also known as Chili Bajji or Stuffed Pepper Fritters, is a popular South Indian street food snack. It involves deep-frying spicy green chili peppers coated with a flavorful gram flour (besan) batter. Here's how you can make Mirapakaya Bajji: **Ingredients:** For the Filling: - 6-8 large green chili peppers (such as bajji or banana peppers) - 2-3 boiled and mashed potatoes (optional) - 1 small onion, finely chopped - 2 tablespoons chopped coriander leaves - 1/2 teaspoon cumin seeds - 1/2 teaspoon mustard seeds - A pinch of asafoetida (hing) - 1 tablespoon oil - Salt to taste For the Batter: - 1 cup gram flour (besan) - 1/2 cup rice flour - A pinch of baking soda - 1/2 teaspoon red chili powder (adjust to taste) - A pinch of turmeric powder - Salt to taste - Water for making the batter For Deep Frying: - Oil for deep frying **Instructions:** **Preparing the Filling:** 1. **Filling Base (Optional):**    - In a pan, heat 1 tablespoon of oil. Add cumin seeds, must...

Nellore Karam Dosa is a spicy and flavorful variation of the traditional dosa that hails from the Nellore region of Andhra Pradesh, India. It's known for its fiery red color and bold taste. Here's how you can make Nellore Karam Dosa: **Ingredients:** For the Dosa Batter: - 2 cups dosa rice (parboiled rice) - 1/2 cup urad dal (split black gram) - 1/2 teaspoon fenugreek seeds (methi seeds) - Salt to taste - Water for grinding For the Karam (Spice Mix): - 5-6 dried red chilies (adjust to taste) - 1 tablespoon chana dal (split Bengal gram) - 1 tablespoon urad dal (split black gram) - 1 teaspoon coriander seeds - 1/2 teaspoon cumin seeds - A pinch of asafoetida (hing) - 1 teaspoon oil For Assembling the Dosa: - Dosa batter - Nellore Karam (spice mix) - Oil or ghee for cooking **Instructions:** **Preparing the Dosa Batter:** 1. **Soaking:**    - Wash dosa rice and urad dal separately. Soak them along with fenugreek seeds in water for about 4-6 hours. 2. **Grinding:**    - ...

Nellore Chepala Pulusu is a traditional Andhra fish curry known for its tangy and spicy flavors. It's a popular dish in the Nellore region and is often enjoyed with steamed rice. Here's how you can make Nellore Chepala Pulusu: **Ingredients:** - 500 grams fish (preferably a firm variety like seer fish or kingfish), cleaned and cut into pieces - 2 onions, finely chopped - 2 tomatoes, chopped - 2-3 green chilies, slit - 1 tablespoon tamarind pulp - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1 teaspoon coriander powder - 1/2 teaspoon fenugreek seeds (methi seeds) - A pinch of asafoetida (hing) - A few curry leaves - 2 tablespoons oil - Salt to taste - Chopped coriander leaves for garnishing **Instructions:** 1. **Preparing the Tamarind Base:**    - Soak tamarind in warm water and extract the tamarind pulp. Set it aside. 2. **Tempering:**    - Heat 2 tablespoons of oil in a pan. Add fenugreek seeds and ...

Gutti Vankaya Kura is a classic Andhra dish made with small brinjals (eggplants) that are stuffed with a flavorful spice mix and cooked until tender. It's a rich and aromatic dish that's full of traditional South Indian flavors. Here's how you can make Gutti Vankaya Kura: **Ingredients:** For the Stuffed Brinjals: - 10-12 small brinjals (eggplants) - 2 tablespoons roasted chana dal (split chickpeas) - 2 tablespoons desiccated coconut - 2 tablespoons sesame seeds - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 1/2 teaspoon red chili powder (adjust to taste) - A pinch of turmeric powder - Salt to taste - 2 tablespoons oil For the Curry Base: - 2 onions, finely chopped - 2 tomatoes, chopped - 2 tablespoons oil - 1 teaspoon mustard seeds - 1 teaspoon cumin seeds - A pinch of asafoetida (hing) - A few curry leaves - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - Salt to taste - Chopped coriander leaves for...