Chicken Pepper Fry

Ingredients:

• Chicken - 1/2 kg (washed,marinated and boiled)
• Oil - 5 to 6 Tea spoons
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka - 1 to 2 pieces
• Cloves - 3 to 4
• Onions - 2 - medium - Sliced
• Tomatoes - 1 - medium - Finely chopped
• Green chillies - 3 - Make a slit in the middle
• Garlic - 4 to 6 pieces
• Ginger - a medium size piece
• Curry leaves - 1 stem
• Pepper Powder - 3 Tea spoons
• Coriander - As required
• Salt - To taste

Procedure for Marination:

• Take washed chicken in a bowl.
• Add 1/4 tea spoons of turmeric powder, chilli powder, dhaniya powder and 1/2 tea spoon salt, mix them well along with the chicken and leave the mixture aside for 1 hour.

Procedure for making chicken Pepper Fry:

• After one hour, just heat 1 tea spoon of oil in a pan and add few curry leaves and later add this marinated chicken and fry it for 2 minutes.
• Later on add water (chicken should be covered by water) and allow the chicken to boil. (Normally it will take 7 to 13 minutes to boil).
• Meanwhile, prepare masala. Take ginger, garlic, corriander and grind the ingredients well as a fine paste.
• Now heat pan with  5 to 6 tea spoons of oil. Add sompu, jeera seeds, cloves, chakka and fry them for a while.
• Later on add chopped onions, curry leaves, green chillies and saute them till the onion pieces become transparent.
• Now add chopped tomatoes and fry for 2 more minutes and later on add the paste which has been grounded already. stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Later add boiled chicken, along with the water in which the chicken has been boiled. Add salt if required.
• Just stir fry the chicken till it roasts well. Finally add pepper powder and fry it for 5 more minutes.
• Switch off the stove and serve hot.

* Easy to prepare
* Great combination with Tomato Dhal, Rasam and also this item serves as a side dish for fried rice etc.,, based on your choice.

Guthi Vankaya Koora

Ingredients:

• Brinjals - 1/4 Kg
• Roasted Peanuts - 90gm
• Dhaniya Seeds - 1 1/2 Table Spoon
• Methi Seeds - 1/4 Tea spoon
• Dry Chillies - 7 to 8
• Jeera Seeds - 1/2 Tea spoon
• Oil - 4 to 5 Tea spoons
• Cloves - 2
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Onions - 2 - Medium - Finely chopped
• Tomatoes - 2 - Medium - Finely chopped
• Curry Leaves - 2 Stems
• Tamarind - Lemon size
• Turmeric Powder - 1/4 Tea spoon
• Salt - To taste

Procedure:

• Cut the brinjals in such a way, to stuff masala into it and soak them in water. Also soak the tamarind in water separately.
• Heat pan and add dry chillies, methi seeds, dhaniya seeds and fry them for 5 minutes.
• Now take a mixie jar, add roasted peanuts, fried dry chillies, dhaniya seeds, methi seeds, salt as required and grind them into fine powder.
• Now stuff the powder as required inside the brinjals and keep the remaining powder aside.
• Now heat oil in a pan, add cloves, jeera seeds, mustard seeds, urud dal and wait till the mustard pops down.
• Now add chopped onions, curry leaves and saute them, till the onion pieces become transparent.
• Now add chopped tomatoes and fry the whole mixture till the tomato pieces become soft.
• Later on add the stuffed brinjals and fry them till the color changes to light brown.
• Now squeeze the tamarind juice and add it to the brinjal mixture. Also add turmeric powder, the remaining powder used for stuffing and salt if required.
• Pour required water to the mixture and mix the whole content well and close the pan with a lid.
• Allow the curry to boil till the brinjal become soft. 
• Switch off the stove and serve with hot steamed rice.

Idli Upma

Ingredients:

• Idlies - 4 to 5
• Oil - 3 to 4 tea spoons
• Mustard (ఆవాలు) - 1/2 tea spoon
• Urud Dal (ఉదిపప్పు) - 1/2 tea spoon
• Channa Dal (సెనగ బేదలు) - 1/2 tea spoon
• Jeera Seeds (జీలకర్ర) - 1/2 tea spoon
• Peanuts - 1 Table spoon Roasted
• Onions - 2 - Large - Finely chopped
• Cury Leaves - 2 stems
• Tomatoes - 2 - Finely chopped
• Red dry chillies - 2 to 3
• Green chillies - 2 to 3
• Multigrain Powder - 2 to 4 Tea spoons
• Turmeric - 1/2 tea spoon
• Lemon Juice - To taste
• Salt - To taste
• Coriander - For garnishing

Method to prepare Multigrain Powder:

• Take all kind of grains (such as kandhi pappu, pesara pappu, udhi pappu, pachi senaga pappu) in equal parts and fry them separately without oil.
• Now fry 1 to 2 tea spoons of jeera seeds, dry chillies (based on taste - minimum of 3), curry leaves (1 to 3 stems), Nuvvulu (1 tea spoon) altogether separately.
• Now grind them altogether and make as fine powder. Salt shouldn't be added so that the powder can be preserved and used for some other dishes.

Procedure:

• Mash idlies first and keep the content aside.
• Heat oil in a pan, add mustard, urud dal, channa dal, jeera seeds and fry them till the mustard pops down.
• Now add chopped onions, curry leaves, peanuts, green chillies, red dry chillis and saute them.
• Later on add chopped tomatoes, turmeric powder and fry them.
• Now add mashed idli to the mixture, add salt, multigrain powder and fry it for 2 to 3 minutes.
• Finally switch off the stove, sprinkle the lemon juice,garnish with coriander and serve hot

* Useful because we are preparing this with the idlis remained in the morning without wasting them.
* Can be served as a good evening snack.

 

Beerakaya Senagapappu Masala

Ingredients:

• Oil - 3 to 4 Tea spoons
• Beerakayalu (Ridge Gourd) - 1/4 Kg - Sliced into small pieces
• Channa Dhal - 1 Cup - Washed and drained
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka - 1 to 2 pieces
• Cloves - 4 to 5
• Onions - 2 - medium - Sliced
• Tomatoes - 2 - medium - Finely chopped
• Green chillies - 2 - Make a slit in the middle
• Garlic - 4 to 6 pieces
• Ginger - a medium size piece
• Curry leaves - 1 stem
• Coriander - As required 
• Cashew nuts- 6 to 7
• Chilli powder - 2 tea spoons
• Dhaniya powder - 2 1/2 tea spoons
• Turmeric Powder - 1/4 Tea spoon
• Garam Masala Powder - 1 tea spoon
• Salt - To taste 

Procedure:

• For masala preparation, take sliced onions, ginger, garlic, cashew nuts, corriander and grind the ingredients well as a fine paste.
• Now heat pan with oil. Add sompu, jeera seeds, cloves, chakka, finely chopped tomatoes, curry leaves, green chillies and fry them well.
• Later on add the paste which has been grounded already. Add chilli powder, Dhaniya Powder, Turmeric Powder, Garam Masala Powder and stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Now add finely chopped Ridge Gourd pieces and channa Dal to the mixture. Add water if required.
• Now add salt based on your taste and allow the whole curry to boil until the gravy turns thick. We can pressure cook the content instead of normal cooking. It saves time. Pressure cook for 4 whistles.
• Later on switch off the stove and serve hot with hot steamed rice.
• Great combination with Dosa, Idly, Poori, Chapati.

* I have not at all used coconut in this dish.
* Instead of using coconut, I am using cashew nuts. It will be yummy if you are not using coconut for masala curries. Instead of coconut try using cashew nuts for gravy purpose.
* For Idly and Dosa, let the gravy be little watery (side dish purpose)