Andhra Chicken Pickle

Ingredients

Chicken = 250 gm

Red chilli powder – 1 tsp

Ginger garlic paste – 1  tsp

Turmeric powder – ¼ tsp

Lemon juice – 2 tsp

Salt as per taste

For tampering

Few curry leaves

Garlic flakes – 10 to 12

Fenugreek seed – ¼ tsp

Whole Red chillies as per taste

Roast and make a powder of

Coriander seed – 1 tbl.sp

Fenugreek seed – ¼ tsp

Poppy seed – 1 tsp

Cumin seed – 1 tsp

Green cardamom – 1

Cinnamon – 1 small piece

Cloves – 3

Star aniseed – 1 small broken piece

Method

Heat oil in a pan about 2 to 3 tbl.sp. add ginger garlic paste and sauté for few seconds. Then add chicken pieces, red chilli powder, turmeric powder and salt. First cook on a high flame for 5 minutes and then lower the flame and cook for another 15 minutes.

When done. Take another pan, heat 2 tbl.sp of oil, add garlic flakes, fenugreek seed, few curry leaves and red chillies, when the colour changes, add the chicken pieces mix well and lower the flame and cook again for 10 to 15 minutes till the chicken pieces are fully cooked.

When cool, store in a  air tight container and use within 2 to 3 days.

Tomato Dosa

Ingredients

Dosa batter

Tomato – 3 chopped

Red chilli – as per taste

Cumin seed – 1 tsp

Asafoetida – a pinch

Freshly grated coconut – 2 tbl.sp

Few curry leaves

Few coriander leaves

Salt as per taste

Method

Heat oil in a pan, add tomato and cook till it is soft and then add red chillies.

Remove from the flame and leave it to cool for some time.

Blend  cumin seed, Asafoetida, grated coconut, red chilli, tomato, curry leaves and salt and add it to the dosa batter along with chopped coriander leaves. Mix it well.

Heat a pan and pour one spoon of dosa batter and spread in a circular way, drizzle little oil on the sides. No need to cook on the other side.

When cooked remove and serve hot with chutney or sambar.

Capsicum Rice

Andhra Chilli Chicken

Ingredients

Chicken – 1 kg

Whole red chilli – 8

Ginger – 2 inch

Garlic – 8 flakes

Salt as per taste

Lemon – 2

Curry leaves – 8

Rice – 2 tbl.sp

Yoghurt – ½ cup

Oil – ¼ cup

Maida (white flour) – ¼ cup

Chopped coriander leaves – ½ cup

Method

Make four pieces of chicken and cut four to five inch deep slit on the chicken pieces. Apply salt and two tablespoon of lemon juice and leave for marinating for half an hour. Make a paste of ginger, garlic, curry leaves, red chilli and rice and add lemon juice and yoghurt to it. Mix well to make a smooth consistency. Add salt to taste. Apply this paste to the chicken and leave to marinate for four to five hours preferably in the refrigerator. Heat oil in a pan, roll this marinated chicken in the maida or white flour and fry it, turning the chicken pieces frequently for uniform cooking. Cook on a low flame. When half cooked, remove the chicken pieces on a shallow pan, sprinkle coriander leaves, add 1/4^th cup water and close the lid and cook for few minutes till the chicken is wholly cooked