Rayalaseema Chicken Curry | రాయలసీమ కోడి పులుసు

Learn how to prepare Rayalaseema Chicken Curry. Rayalaseema is a region in Andhra Pradesh known for its spicy delicacies. Rayalaseema Chicken Curry is one of the authentic and spicy chicken curry cooked using coconut and kaju or poppy seeds paste.

Ingredients

1. Chicken - 500 gms
2. Cooking oil - 3 tbsp
3. Poppy seeds - 1 tbsp
4. Coconut - 1/4 cup, sliced
5. Green chilies - 3 sliced
6. Bay leaf - 2
7. Cloves - 4
8. Cinnamon stick - 1
9. Green cardamom - 2
10. Onion - 3, sliced
11. Tomato - 1, finely chopped
12. Ginger garlic paste - 1 tbsp
13. Turmeric powder - 1/2 tsp
14. Red chili powder - 3 tsp
15. Coriander powder - 1 tsp
16. Curry leaves - few, chopped
17. Garam masala powder - 1/2 tsp
18. Coriander leaves - few, chopped
19. Salt as per taste
20. Water as needed

Preparation

1. Take a kadai and heat it for some time.
2. When the pan is hot enough, add 1 tbsp of poppy seeds and dry roast them a little.
3. When they are roasted enough, transfer them into a mixing jar.
4. Into the jar, add 1/4 cup of sliced coconut and little water.
5. Blend them into a nice paste and keep it aside.
6. Use the same kadai, add 2 to 3 tbsp of cooking oil.
7. Heat the cooking oil on a low flame.
8. Add 2 green cardamoms, 2 bay leaves, 4 cloves, 3 small cinnamon stick, 3 sliced onions, 3 sliced green chilies and sauté them for a minute.
9. Now add 1/2 kg of washed and cleaned chicken and a little bit of salt as per taste.
10. Mix them well.
11. Close the kadai and cook for 2 minutes on a low flame.
12. Open the lid and give them a mix.
13. Add a tbsp of ginger garlic paste, 1/2 tsp of turmeric powder, 3 tsp of red chili powder, a tsp of coriander powder and few curry leaves.
14. Mix them well and close the kadai.
15. Cook the chicken for about 5 minutes on a low flame.
16. Add a finely chopped tomato, sauté them until the tomatoes become soft.
17. Cook for a minute on a low flame.
18. After a minute, open the lid and mix it well.
19. Add blended coconut & poppy seeds paste and a little bit of water.
20. Mix them well.
21. Close the kadai and cook it for 2 minutes on a low flame.
22. Keep mixing it a few times.
23. Add 1/2 tsp of garam masala powder and mix it well.
24. Close the kadai and cook for a minute.
25. Lastly, add few chopped coriander leaves and mix it well.

That's it! The Rayalaseema Chicken masala is ready to be served. This chicken curry of Rayalaseema goes well with rice, chapathi or ragi balls.

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Khushka

Khushka, kuska, or Khusqa is a very popular rice recipe in southern Indian restaurants made with lots of spices, rice (usually using basmati) and ghee or cooking oil. Khushka is basically a plain biryani but made with few veggies such as onion and tomatoes. 

Khushka can be made more flavorful by adding ghee, saffron, fried groundnuts, mint leaves, coconut milk and rose water. For non-vegetarian flavor, coconut milk can be substituted with meat stock. 

Khushka is also a common rice recipe in most Hyderabad Muslim households. 

Ingredients

1. Basmati Rice - 1 glass
2. Green chilies - 3
3. Ginger - 1/2 inch
4. Garlic Pods - 5 to 6
5. Ghee - 1 tbsp
6. Cooking oil - 3 tbsp
7. Bay leaf - 2
8. Green cardamom - 2
9. Cinnamon stick - 1, small
10. Cloves - 4
11. Fennel seeds - 1 tsp
12. Onions - 2, sliced
13. Tomato - 1 finely chopped
14. Turmeric powder - 1/2 tsp
15. Red chili powder - 1 tsp
16. Garam masala powder - 1/2 tsp
17. Biryani masala powder - 1 tsp
18. Fresh curd - 1/2 cup
19. Mint leaves - few, chopped
20. Coriander leaves - few, chopped
21. Water - 2 glasses
22. Salt, as per taste

Preparation

1. In a mixing jar, add 3 green chilies, 1/2 ginger and 5 to 6 garlic pods.
2. Grind them coarsely and keep it aside.
3. Take a rice pot, add 3 tbsp of cooking oil.
4. Heat the cooking oil on a low flame.
5. Add 2 green cardamom, 4 cloves, 2 cinnamon sticks, and 2 bay leaves, and sauté them a little.
6. Add 1 tsp of fennel seeds and sauté them a little.
7. Add 2 sliced onions and sauté them for about 2 minutes.
8. Add grinded paste and sauté them well until there is no more raw smell.
9. Add a finely chopped tomatoes and mix them well.
10. Close the pot and cook until the tomatoes are soft and cooked well.
11. Open the lid and give a mix.
12. Add 1/2 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of red chili powder and 1/2 tsp of garam masala powder.
13. Mix them well and sauté them a little on low flame.
14. Add 1/2 cup of fresh curd and mix it well.
15. Add few chopped mint leaves and few chopped coriander leaves.
16. Mix it well.
17. Add 2 glasses of water, salt as per taste and mix it well.
18. Close the pot and cook it for sometime.
19. In the mean time, take a bowl, add a glass of basmati rice and some water.
20. Rinse and wash the rice for 2 times.
21. Keep the washed rice aside.
22. When the water comes to boiling point, add washed basmati rice and mix it well.
23. Add salt as per taste and mix it well.
24. Close the pot and cook it on a medium flame for about 70%.
25. Open the lid and xix it occasionally.
26. When the rice is cooked for about 70%, reduce the flame from medium to low.
27. Close the lid and cook the rice for another 20% on a low flame.
28. When the rick is cooked for about 90%, turn off the flame.
29. Pour a tbsp of ghee if required and give it a mix. Mix it carefully otherwise Kushka become mushy.
30. Close the lid and leave it for 10 minutes. The heat in the pot will cook the rice for last 10%.
31. Open the lid and that’s it. Kushka is ready to be served.

It's a typically a lunch menu, mainly served with masala gray or riata. It can also be had with just pickle, pappad, or sliced onions and lemon. 

It is a perfect combination with vegetarian or non-vegetarian starters or gravy.

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Babycorn Chilly

BabyCorn Chilly is an Indo-Chinese crispy & spicy starter/snack recipe made with deep-fried babycorns and mixed with few veggies and chili sauce. BabyCorn Chilly is a popular recipe found in the all restaurant's menu or as street food. It is very easy and simple to prepare.

Ingredients

1. Babycorns - 200 grams, cut into half & sliced
2. Corn flour - 1/4 cup + 1 tsp
3. All-purpose flour - 1/4 tsp
4. Ginger garlic paste - 1 tsp
5. Cooking oil - for deep frying + 1 tbsp
6. Garlic - 1 tbsp, finely chopped
7. Green chilies - 3, half-slit
8. Onion - 1, cut into cubes
9. Capsicum - 1, cut into cubes
10. Red chili sauce - 1 tsp
11. Tomato ketchup - 2 tbsp
12. Soya sauce - 1 tsp
13. Vinegar - 1 tsp
14. Red chili powder - 1/2 tsp
15. Black pepper powder - 1/2 tsp
16. Spring onions - few, chopped
17. Water
18. Salt as per taste

Directions

1. Turn on the stove and take a pot.
2. Add some water and allow the water to come to a boil.
3. Add a little salt and mix it well.
4. Add 200 grams of sliced babycorns and cut into half.
5. Half boil the babycorns for about 3 to 4 minutes on a medium flame.
6. When they are half boiled, transfer them into a bowl.
7. Into the bowl, add 1/4 cup of cornflour, 1/4 cup of all-purpose flour, 1 tsp of ginger garlic paste, and salt as per taste.
8. Add little water as required and mix them well to ensure that the babycorns are coated well with flours.
9. Keep the babycorns aside.
10. Take a frying pan, add cooking oil for deep frying the babycorns.
11. Heat the cooking oil on a medium flame.
12. When the cooking oil is hot enough, add the babycorns and fry them in cooking oil.
13. When they become golden brown in color, transfer them into a plate with tissue paper.
14. Break the fried babycorns if they are sticky and keep them aside.
15. Take another pan, add a tbsp of cooking oil.
16. When the cooking oil is hot enough, add a tbsp of finely chopped garlic, and 3 half-slit green chilies.
17. Sauté them for few seconds.
18. Add onion and capsicum which have been cut into cubes
19. Sauté them for a minute.
20. Add a tsp of vinegar, a tsp of soya sauce, a tsp of red chili sauce, 2 tbsp of tomato ketchup.
21. Mix them well.
22. Take a tsp of cornflour in a small bowl and 1/2 cup of water.
23. Mix them well.
24. Add cornflour water into this.
25. Give it a nice mix.
26. Add 1/2 tsp of red chili powder, 1/2 tsp black pepper powder, and salt as per taste.
27. Mix it well
28. Add fried babycorns.
29. Mix them well and sauté them a little.
30. Lastly, add some chopped spring and give them a mix.

That's it! Babycorn Chilly is ready to be served. Do try this must-try starter recipe, serve this delicious babycorn chilly as a party appetizer or side dish with Hakka Noodles with the sauces that you prefer. 

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Egg Noodles

Egg noodles is a Chinese recipe made using eggs, noodles and some veggies. It is a very simple recipe to make and will take under 20 minutes. You can use either use whole wheat noodles or rice noodles. 

For more healthier option , you can use whole wheat noodles. Egg noodles can be made without any veggies if you don't have them handy. But for a healthier meal, you can use veggies like onions, carrots, green peas, capsicums, and spring onions. 

You can make it even without any veggies if you don't have. But for a healthier meal, use enough vegetables. Using eggs and veggies makes this recipe a nutrient-rich delicacy. Also making this recipe is more healthier than eating them in a restaurant.

Ingredients

1. Noodles - 1 pack (400gms), plain
2. Eggs - 4, cracked
3. Carrots - 1 cup, sliced
4. Cabbage - 1 cup, shredded
5. Capsicum - 1 cup, sliced
6. Onions - 1, sliced
7. Green chilies - 5, sliced
8. Spring onion greens - few, chopped
9. Garlic - 1 tbsp, minced or very finely chopped
10. Ginger - 1 tsp, minced or very finely chopped
11. Cooking oil - 1 tbsp + 1 tbsp + 2 tbsp
12. Red chili sauce - 2 tbsp
13. Soya sauce - 1 tsp
14. White vinegar - 1 tsp
15. Black pepper powder - 1/2 tsp
16. Salt as per taste

Direction / Method

1. Take a pot and add 2 litres of water.
2. Turn on the flame and allow the water to boil.
3. Add a tsp of salt.
4. When the boiling water, add 400 gms of plain noodles.
5. Give it a nice mix and boil the noodles up to 90%, for about 3 to 4 minutes.
6. Strain the noodles and transfer them into a plate.
7. Pour a tbsp of cooking oil on the boiled noodles and mix them well to avoid the stickiness with noodles.
8. Keep the noodles aside.
9. Take a pan, and pour a tbsp of cooking oil.
10. When the cooking oil is hot enough, add 6 cracked eggs.
11. Mix the egg yolks with egg white. To make this recipe more healthy, use only the egg white and remove the yolk, which is perfect for people with high cholesterol.
12. Add little 1/4 tsp of black pepper powder and little bit of salt.
13. Scramble lightly and fry them for about 2 minutes on low flame.
14. When the eggs are perfectly scrambled, transfer them into a plate.
15. Keep the scrambled eggs aside.
16. Take another pan, pour 2 tbsp of cooking oil.
17. When the cooking oil is hot enough, add a tbsp of minced garlic, a tsp of minced ginger, a sliced onions and 5 sliced green chilies, and sauté them for a minute.
18. To make it more spicy, you can add more green chilies.
19. Add a cup of sliced carrot and sauté them for few seconds.
20. Add a cup of sliced capsicum and sauté them for few seconds.
21. Add a cup of shredded cabbage and sauté them for few seconds.
22. Add a tsp of white vinegar, 2 tbsp of red chili sauce, 1 tsp of soya sauce, 1/2 tsp of black pepper powder and little salt to taste.
23. Mix and sauté them lightly. Increase the flame to medium high as the veggies are typically sautéed on a high flame in Chinese recipes.
24. Add boiled noodles and give them a nice mix.
25. Add scrambled eggs and give them a mix again.
26. Lastly, sprinkle few chopped spring onions which will add a nice flavor.
27. Give one final mix.
28. That's it! Egg noodles is ready to be served.

Egg noodles go best with schezwan sauce or any sauce that you prefer and it is a great snack recipe for parties and special occasions like kitty parties, pot lucks, and get-togethers.

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