My Yummy Recipes: April 2015

Saturday, April 18, 2015

Chicken Curry (Andhra Style)

Andhra style chicken curry recipe is a spicy, flavorful and mouth-watering curry. Andhra cuisines are popular for hot and spicy foods especially the foods made in Guntur region, Guntur, a small town in Andhra Pradesh is well known for its spicy foods. This is a rich curry with coconut and puppy flavored with good amount of spices. There are many versions of Andhra chicken curry. But I’m going to cook a general version of Andhra style chicken curry. The one thing which is common in Andhra style chicken curry is that they use poppy seeds and lemon juice to neutralize the spicy taste and they will bring down the body temperature produced by the spices and chicken. I made this recipe little spicier but, I’m going to give you all the recipe measurement for medium hot chicken curry. You can adjust the green chili and chili powder to your desired spice level. So, for a change from your regular style of chicken curry, try this Andhra style chicken curry, you will love this definitely. This requires a little bit of time to prepare. But it is a simple and easy to prepare recipe which goes best with steamed rice. Ok. Let’s take a look at the ingredients.

Ingredients: –

Chicken – 300 gm (Cleanly washed)
Finely Chopped Onions – 2 (medium sized)
Sliced Green Chilies – 2
Grated coconut – ½ cup
Finely chopped ginger – 1/2 teaspoon
Chopped garlic – 1 teaspoon
Finely chopped Tomato – half
Poppy Seeds – 2 tablespoons
Cloves – 5
Cinnamon sticks – 2
Cardamom – 1
Curry leaves – 1 tablespoon
Coriander leaves – 1 tablespoon
Cumin seeds – ½ teaspoon
Coriander – 2 tablespoons
Chili powder – 2 tablespoons
Turmeric powder – 1/2 teaspoon
Lemon juice – 1/2 teaspoon
Salt as per taste
Cooking Oil – ½ cup
Water – 1 cup

Method / Directions

First marinate the cleanly washed chicken.

Add ¼ teaspoon of turmeric powder, a little bit of salt, add 1/2 tablespoon of chili powder and then we will add lemon juice to the chicken.
Mix it well and let it marinate for about 30 minutes and we will set this aside until we need it.

Now prepare our garam masala powder. The reason why I’m preparing garam masala powder and not using store a purchased powder is because a fresh home-made garam masala powder gives more flavor to your curry.

Add 2 tablespoons of coriander to the pan and then add 2 cinnamon sticks, 5 cloves and a cardamom.
Also add ½ teaspoon of cumin seeds and saute the ingredients on a low fame.
When you start to smell the flavor of the spices, it is ready to go into the mixer. Put the ingredients into a mixing jar and make a fine garam masala powder.
We will the garam masala powder when it is required.

Next, prepare the poppy seeds and coconut paste.

Add 2 tablespoons of poppy seeds to the pan and saute them until it starts to flutter or become golden color.
When the poppy seeds are golden in color, take them out immediately and add into the mixing jar.
Add a little bit of water and make a fine paste.
Now add ½ cup of grated coconut into the mixing jar and make a fine paste. Add a little bit of water to make a fine paste.
When the poppy seeds and coconut paste is ready, keep it aside to use it later.

Now we are going to prepare ginger garlic and green chili paste. I could have used a store purchased ginger garlic paste. But I’m preparing fresh homemade paste because it gives more flavor to your curry.

Add chopped garlic and finely chopped ginger in a mixing jar.
Also add a sliced green chili and make a fine paste by adding a little bit of water to make a fine paste.
Keep ginger garlic and green chili paste in a cup and keep it aside.

It is time to prepare the curry.

Add ½ cup of oil into a pan.
When the oil is hot, add our finely chopped onions and we will add our remaining sliced green chilies.
Add a little bit of salt and mix the ingredients. Fry them till they become transparent.
When they become transparent, add ¼ teaspoon of turmeric powder and add 1 ½ tablespoons of chili powder. Mix them well and saute for a minute.
Add our marinated chicken into the pan and give it a nice mix. If required, add a little bit of cooking oil.
Cover the pan with a lid and let it cook for 5 minutes on a medium flame.
Mix your ingredients every now and then to avoid scorching.
After 5 minutes, add finely chopped tomatoes and mix it one more time
Add 1 cup of water and cover the pan to cook for another 15-20 minutes on a medium flame.
When the chicken is cooked, add curry leaves and mix it well.
Add ginger garlic and green chili paste.
Add fresh homemade garam masala powder and mix it well.
Finally, we will add poppy seeds and coconut paste into the curry. Mix it well.
Cover the pan and cook it for another 5 minutes. Mix your ingredients every now and then to avoid scorching.
Now when the oil starts to float on the top, the curry is ready.
Add coriander leaves for garnishing.

Alright, the chicken curry is ready to be served. This curry goes best with steamed rice or chapatti.

Enjoy the curry. :-)

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Sunday, April 12, 2015

Egg Roll

Egg rolls are very easy to make and a perfect appetizer. It is a simple egg recipe and there are many varieties of egg rolls. But we are going make a simple Korean style egg roll.

Ingredients

3 eggs
1 tablespoon milk
1 tablespoon carrot, finely chopped
1 tablespoon onion, finely chopped
1 tablespoon green part of spring onion, finely chopped.
Finely chopped red chili – ¼ teaspoon
Ground pepper – ½ teaspoon
Salt as per taste
Cooking oil

Method / Directions

Crack the eggs into a mixing bowl.
Add 1 tablespoon of milk and ½ teaspoon of salt.
Whisk your beaten egg until combined.
This mixture will have a lot of cholesterol called chalaza. To remove it, you need to pass through your mixture using a fine mesh strainer.
Add your finely chopped ingredients which are carrot, onion and green part of spring onion.
Add ground pepper, finely chopped red chili and mix it well.
Grease cooking oil on a skillet and heat the skillet on a low flame.
Add half of the egg mixture and cook it over a low heat.
Spread the egg mixture evenly across the skillet.
When it is half done, roll it half way up to the middle and move the omelette to the centre of the skillet.
If there is less oil, lightly grease the skillet with cooking oil each time you roll up the omelette.
Add in ¼ cup of egg mixture to the sides of the unrolled omelette.
Again cook until half done and roll half way up.
Move the egg roll to the centre of the skillet and add remaining egg mixture and cook until half done.
Now roll all the way up and transfer the egg roll to a cutting board.
Don’t cut the egg roll immediately. Let the egg roll cool and cut into bite-size pieces.

Now egg rolls are ready to be served.