Ugadhi Pachandi

Ugadi Pachadi resembles the mixture of feelings in Life:

* Neem Buds/Flowers for Bitterness
* Jaggery(Bellam )for Sweetness
* Raw Mango for Vagaru
* Tamarind Juice for sour
* Salt for Salt
* Chillies for Hotness


The Making of Ugadi Pachadi:

Ingredients:

* 1 cup of tamarind juice
* 1/2 tbsp of Jaggery(Bellam)
* 1/2 cup Raw Mango (cut into fine pieces along with skin)
*1 tbsp fresh finely chopped coconut pieces (optional)
* 1 small green chillies
* 2 tsp Neem Flower (Vepa Puvvu)
* 1/4 tsp salt

Method:
Mix all the above ingredients to make the Ugadi Pachadi.You can also add small pieces of sugarcane, pieces of ripe banana, putanaala pappu (roasted channa dal) along with the above ingredients

Tandoori Chicken

Tandoori Chicken

Ingredients:

2 pounds chicken leg quarters (skinless)
1 tbsp lemon juice
1 tsp yellow and red food coloring
1 tbsp chili powder
2 tsp coriander (finely chopped)
1 tbsp cumin seeds powder
1 cup plain yogurt
1 tbsp fresh ginger grated
1 tsp garlic paste
50 gms unsalted butter
Salt to taste

Procedure

1. Remove the skin from chicken pieces and cut them lengthwise. Make small cuts on each piece with a knife.
2. Mix lemon juice, food coloring, salt, chili powder, cumin powder, and coriander in a bowl and brush the chicken pieces evenly to coat
3. Mix yogurt, ginger and garlic in a separate bowl and apply to the chicken pieces.
4. Marinate the pieces in refrigerator turning pieces occasionally for 4-6 hours.
5. Preheat the oven to 450 degrees F and place the chicken in single layer in a greased shallow baking pan.
6. Brush chicken with butter and bake them for 15 minutes.
7. Turn pieces over, brush with remaining butter and continue baking until chicken is cooked through and tender about 15 minutes.
8. Serve hot with fresh coriander on it.

Prawns Curry

Ingredients
500 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 cup(s) onion paste
1 teaspoon(s) ginger paste
1 teaspoon(s) red chilli paste or powder
2 bay leaves
1" piece cinnamon
4 each of cloves and green cardamoms
2 cup(s) coconut milk
2 tablespoon(s) ghee(clarified butter) / butter
salt to taste

1. Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.
2. Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry on medium heat for about minutes or till the paste is browned. Add the red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.
3. Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat for about 2 minutes.
Mix in the remaining ghee (clarified butter) and cover tight for a little while.

TIPS:
* Traditionally, pure ghee(clarified butter) is a must in this recipe. However it can be substituted with any cooking oil, although that may not result in as flavorful a dish.
* Coconut milk is available in tins or tetrapacks off the shelf in Asian markets. However, it is important that it be of a fresh date.

Chilli Chicken

Ingredients
500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry

Method

* Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
* Heat oil and deep fry the marinated chicken pieces till golden brown.
* Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
* Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
* Add fried chicken pieces to it and cook for few minutes.
* Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
* Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

Tindora/Dondakaya fry

Ingredients:-
Tindora (Dondakaya)- about 20 to 25
Dhania (coriander) powder- 1/4th tsp
Jeera (cumin) powder- 1/4th tsp
Garlic cloves 2
Red chillie powder- ½ tsp
Cilantro
Shredded coconut 3 tsp(optional)

Method:

Cut each tindora to four pieces lengthwise. Now take a wide skillet add 2 tsps of oil and do the tadka with few mustard seeds, 1 tsp chana dal, ½ tsp urad dal,dry red chilli and few curry leaves.

Then add the tindora fry till they become soft. Crush garilic cloves and add jeera powder ,red chilli powder ,dhaniya powder with some salt mix it and add to tindora.Add coconut and stir.Finish it of with some chopped cilantro .

Mutton Pulusu(Mutton gravy)

Ingredients

Mutton - 500 gms
Onions - 2 medium
Tomatoes - 2 medium
Ginger Garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Coriander Leaves - handful
Oil - 1 tbsp
Salt to taste

Whole Spices

Garam Masala - 2 tsp
Clove - 2
Cinnamon - 1"

Method to prepare:

Clean and chop mutton to required size.
Chop Onion, tomatoes to fine pieces.
Heat oil in a pressure cooker.
Add the whole spices. Then add onion and sauté till its brown in colour.
Add Ginger garlic paste and fry well,then add Garam Masala
Add mutton pieces with salt and turmeric powder. Just cover it and cook on high for 2 mins.
Stir well to ensure its not burnt in the bottom.
Next add Chilli powder, coriander pw.
Cover and cook on sim for 5 mins.
Water will come out this stage.
Then add tomatoes and required water.Add some coriander leaves
Cover it with lid and pressure cook till mutton is cooked.
It normally takes 4 - 5 whistles
Once the pressure is off, remove and cook on high flame with rest of the coriander leaves.
Cook till it thickens.

Rajma Masala

Ingredients:

200g rajma seeds
100g onions, finely chopped
3 green chilies
1 tsp ginger garlic paste
2 tsp coriander powder
1 tsp chili powder
150g tomatoes, chopped
50g oil
5g garam masala
2-3 tbsp fresh cream
Salt to taste

Method:

1. Wash the rajma seeds and soak in water for at least 8 hours. Then pressure cook for 30 minutes.
2. Heat oil in a pan, fry the onions along with ginger garlic paste until golden brown.
3. Now add coriander powder, chili powder, chopped tomatoes and fry for another 10 minutes or until the tomatoes are tender.
4. Add boiled rajma seeds and salt to the tomato mixture and allow to cook for 5 more minutes.
5. Apply fresh cream on the top and serve hot.