Easy breezy Bagara Rice

This quick fix rice meal can be made for any main course like chicken curry or any veggie entrees, or can be served plain with some raita.  Bagara rice is famous in Andhra predominantly from telangana region.  Made with fewer ingredients but no compromise on the flavor or on your palette. 

Bagara Rice

Source: My Signature recipe
Prep time: 10 mins
Cooking time: 20-30 mins
Serves:  6 servings

Ingredients
3 C of basmati rice, wash and keep it aside.
1 medium red onion, thinly sliced
1 cinnamon stick
5-6 cloves
1 bay leaves, fresh or dried
1 t shahi jeera
1 T Ginger garlic paste
2 T mint leaves/pudina, chopped

1 t garam masala powder

salt to taste

4.5 C water

2T Oil 

I used pressure cooker for cooking this rice, you can also use electric rice cooker or big 5 quart size sauce pan.

Method

• Firstly wash the basmati rice and keep it aside.
• Heat oil and add all the spices and fry for a minute.
• Add the onions and fry till translucent.  Add the ginger garlic paste and garam masala too. once the oil leaves from the sides, add chopped mint/pudina leaves and fry for few minutes.
• Then add rice and mix well, check for salt, add the water, cover it and let it cook.
• If you are cooking in pressure cooker or electric cooker the ratio is 1:1.5 for rice to water.
• If you are cooking on stove top in a sauce pan cook the first 10 mins with covered lid and once the liquid is all absorbed turn the heat off and cover. The rest of rice will cook in its own steam. Serve hot with any side dish or plain yogurt.

I made this Bagara rice to go with Chicken fry and raita (yogurt sauce). 

I just whipped some sour cream and added some cherry tomatoes, chopped cucumber and cilantro.  Added a spoonfull of chia seeds and salt and its ready to serve.

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Quick and Zippy Chicken Fry

Usha from My Spicy Kitchen invited me to make something for her Fabulous Feast Friday # 3 event and I thought why not make a dish and post something on my blog.  Blog! pheww!! my blog has been sitting around doing nothing but gathering dust and no cobwebs and spider crawls which are blogessentials to make your blog popular and pop up on search engines.  

This foodie feast is an opportunity for my blog to rise and shine once again in the blogosphere and from my hibernation of course $#@#&^ eyes rolling.....Thanks Usha!!

This is my fastest ever Chicken dish made in a jiff with 5 main ingredients and who knew we can use the same ingredients and some spices to make bagara rice that goes well with any non-veg dish and here goes the recipe for 


Zippy Chicken Fry 
(with less than 7 ingredients)

Source: My Signature recipe
Prep time: 10 mins
Cooking time: 20-30 mins
Serves:  4 servings

Ingredients

4-5 Chicken legs pieces (1kg/2lbs approx)
1 medium onion, thinly slices
1 green chilli chopped finely 
1/2 t turmeric/haldi/pasupu
2T ginger garlic paste
1t Garam masala
1t Chilli powder/mirchi powder/karam
2T chopped cilantro/dhaniya/kothimir
1/4 C water
3T oil
salt as per taste

I used a nonstick sauce pan for this recipe (recommended)

Method

• I usually get the chicken from halal meat and usually go for chicken legs and thighs and ask the butcher to make small pieces.  Wash the chicken in luke warm water at least one time and add the  half teaspoon of turmeric powder and keep aside.
• Heat oil in a non stick pan and saute onions. Once they are translucent add the chopped green chillies and saute for another minute.  
• Add the ginger garlic paste and fry for a minute. Make sure you don't burn the paste or else it will give a bitter taste to the chicken.   
• Add the chicken pieces, salt and cover it with a lid.  Let the chicken cook on a medium high flame for about 15 mins.  since we cleaned the chicken in water there will be enough moisture for the chicken to cook through.  If at any point you feel that the water is evaporated then do add 1/4th cup of water.  
• When the chicken is thoroughly cooked take off the lid and start adding garam masala powder and the chilli powder.  Now turn on the flame to high and fry the chicken till all the moisture dries up and the oil leaves from the sides.
• Turn off the gas and let it cool for a bit.  Garnish with chopped cilantro and serve with Bagara Rice and Tomato Cucumber in sour cream Raita..

sending my entry to My Spicy Kitchen's even Fabulous Feast Friday #3

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Spicy Salmon in Tangy Tamarind and Tomato sauce

Those were my initial days when I used to search for Indian fish in American waters....errr!!@#.. american fish market or better to put it in words asian fish market on american soil... popularly called as chinese market by "desis" in USA. I was confused by their english names and appearance, Fish in India are little smaller in size here everything is Jumbo size.. I was so tired of searching our Indian fish there too!! .... Then one of my neighbour in India who lives in Connecticut now, listed me some of the English names for Indian fishes... I quickly noted it down in my notepad and every now and then go back to that list, sigh!!!

My friend 'J' is a malyali and you know they are crazy for fish.... he invited us for lunch during our initial days, when I was still learning and exploring other side of this world, country, people and food. That day apart from all the chicken, mutton dishes he made some "Bangada fry" on his grill. I was so happy to see Indian fish on the menu... he laughed and said " arre main tereko list deta hoon, apana desi machi ko idhar doosre naam se bulate hain, don't worry have your food first karke" Amongst that list he told me that Salmon is very good for our heart and has Omega-3, his wife is a doctor!! From then onwards I started having our desi as well as videshi fishes here and enjoying all the flavor and tastes.

Salmon is one of my favorite fish and cooking with this fish is darn easy. This is a very simple and easy way to kick in some spices into the salmon and get the tangy-ness from the tamarind and tomato sauce. You can use any fish except shark!

Spicy Salmon in Tangy Tamarind and Tomato sauce

Source: My Own
Cuisine: Andhra Cuisine
Prep time:15 mins Cooking time: 20 mins
Serves: 4 people

Ingredients:
1 pound/½ kg of salmon fillets (you can use any fish)
3 medium tomatoes, yields 2 cups when chopped
small marble size tamarind (roughly 1 tablespoon)
1 red onion, chopped
3-4 green chillies, chopped
2 tsp freshly crushed garlic and ginger
7-8 curry leaves
½ t turmeric powder
2 T of olive oil/any cooking oil
for marinating the fish
¼ t freshly crushed black pepper
¼ t cumin powder
1 t chilli powder/paprika(adjust according to your spice level)
1 t salt
for garnish
¼ C chopped cilantro
¼ C chopped green onions

Method:

• Soak the tamarind in ¼ cup hot water for 15 minutes and pulp it out, yields approximately two tablespoon full of the pulp
  
• Cut the fish fillet into 2 inches rectangle pieces, add some sea salt and let it sit for 5 mins. Then rinse the salmon fillets and add the rest of the ingredients under 'Marinating' and keep it aside.
• Chop the onions, tomatoes, green chillies. Heat oil in a kadai or medium sauce pan. Turn the heat to medium and add chopped onion, green chillies and fry till onions are translucent. Add little salt to sweat the onions. Then add curry leaves, crushed garlic and ginger, you can use ginger garlic paste as well. fry for a minute and add chopped tomatoes, mix well and let the tomatoes cook approx 10 mins or so.
• Once the tomatoes turn out mushy add the turmeric powder and little salt and half cup water and tamarind pulp. Cover with a lid and let it cook further.
  
• Once the sauce starts to bubble its time to add the fish. Add the marinated salmon and turn the flame to medium low or simmer, cover and let the fish cook in the sauce for about another 10 minutes.
• Check for spice and salt, add if needed! Garnish it with chopped cilantro and chopped green onions and serve it with hot steamed rice, Yummm--oo!!

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Simply Rasam ~ Ootti Charu

Ootti Charu means Rasam without dal. This one is from my mother's kitchen, another easy, very simple and flavorful recipe to make in a jiff. My Mom used to make it especially as an accompaniment when ever she cooked non-veg dishes like mutton curry, chicken kura or fish curry. She says it helps in clearing your gut after all the spicy, masala food you had and helps with digestion too! Like the way Chinese have tea after their meal!

So, if you are judging that this Ootti charu is only for those who eat non-vegetarian food!! then you are wrong, it goes very well with vegan curries too! I love making it with most of the aloo(potato) curries, vegetable fry's like okra, tindora (dondkaya aka ivy gourd), cauliflower, cabbage, berakaya (ridge gourd), green bananas and kakarakaya (bitter gourd).

This simply rasam has the fewest ingredients yet it is so tasty and full of flavor. The most important ingredient is tamarind and water; we add green chillies, tomatoes and onions, little turmeric and chilli powder with a dash of pepper and cumin powder and little tempering does it all. Here is the step by step recipe in detail.

Simply Rasam

Source: My Mother
Cuisine: Andhra Cuisine
Prep time:10 mins Cooking time: 30 mins
Serves: 6-8 people

Ingredients:
Tamarind (ping pong size ball or roughly ¼ Cup)
6 cups of water
1 medium tomato
few strands of sliced onions (two pinches)
3-4 green chillies, cut lengthwise
½ t turmeric powder
½ t chilli powder/paprika
¼ t freshly crushed black pepper
¼ t cumin powder
salt as required
for tempering/tadka/popu:
2 T cooking oil
½ t mustard seeds/rai
½ t cumin seeds/jeera
½ t split blackgram dal/urad/minapa pappu
7-8 curry leaves
1 T finely chopped onions
2-3 freshly crushed garlic
¼ C chopped cilantro

Method:

• Soak the tamarind in 1 cup of hot water. After 10 mins pulp the tamarind in the hot water, strain if needed (I use as it is!).
  
• Take a medium pot, add this tamarind pulp mixture, 5 cups of water, squeeze tomatoes with clean hands into it(first roughly chop tomato to four pieces and then squeeze). Add green chillies, sliced onions, turmeric powder, chilli powder, crushed pepper, cumin powder and salt.
  
• Cook on a medium flame and let it come to a boil, then reduce it to medium low flame and let the flavors simmer a little bit for 10-15 mins or till the green chillies/onions look cooked and not raw. Turn off the flame and temper it!
• Lastly temper it with seasoning by heating oil in a kadai/round bottom pan add the mustard, cumin seeds, urad dal/black gram dal; wait till the urad dal turns golden brown in color. Then add finely chopped onions and crushed garlic, once the onions turn golden in color add curry leaves and chopped cilantro for 30 seconds or a minute. Immediately pour this tadka/seasoning into Rasam and close with lid. Otti Charu aka Rasam is ready!

• Serve it with your favorite curry, vegetable fry's and hot steamy rice.
• This is also best when you have sore throat or cold. Clears your throat and makes you feel good.
  

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Simple Egg curry with a spice twist!!

This is very simple yet interesting curry made with hardboiled eggs, tomatoes, onions and green chillies. The simplest ingredients readily available in our kitchen across the globes. When you are stuck in the kitchen wondering what to prepare for the weeknight dinner or weekend lunch. The combination of tomatoes, onions and green chillies with a dash of the very popular "Biryani Masala" (Indian spice mix) gives out spicy, tangy hot coating to the bland eggs. This curry is best eaten with freshly cooked basmati rice. But there is no end to your imagination, you can have it with pasta too!

When you are simply very lazy to cook any fancy meal for your family then this curry come to the rescue. If you are a rice lover, you will love to have it over and over again, trust me!!

Egg Curry with Biryani Masala

Source: My Own
Cuisine: Andhra Cuisine
Prep time:20 mins
Cooking time: 20 mins
Serves: 4

Ingredients:

4 Hardboiled Eggs

1 C red onions, finely chopped

2 green chillies, cut lengthwise

2 C grapevine tomatoes, finely chopped

½ t turmeric powder (haldi)

1 t red chilli powder(reduce to your spice level)

1 t paprika powder for color

1 t Aachi biryani masala powder

1 t ginger garlic paste

2 t cooking oil, I use olive or canola oil

salt as per your taste

½ C water

non-stick pan or kadai for cooking

2 T chopped cilantro, for garnish

Method:

• Boil 4 eggs in 3 cups of water or till the eggs are submerged fully in water. For eggs to be removed easily from its shell, check this procedure: Boil eggs for 10 mins on medium high and turn off the flame. Let it stand in the boiled water for 5 more minutes and then cool them in cold water for 3 minutes. Following this method will give you a bright yellow, firm egg yolk and a clean eggwhites, easy to remove shell instead of the chipped ones. You can do this for deviled eggs too.
• For the curry, heat oil in a kadai or pan. Let it heat through and start adding curry leaves first and then red onions. Add a pinch of salt to let the juices from onions come out and fry till they turn pinkish in color.
• Add ginger garlic paste, green chillies and chopped tomatoes and saute it for 10 minutes. Tomatoes should turn into gravy consistency then add all the spices and powders like turmeric powder, chilli powder, paprika powder, biryani masala and salt. Fry for another minute or two and then add ½ cup water. Now close with a tight lid and let the curry cook.
• Meanwhile make slits on the hardboiled eggs with a paring knife so that way the curry get into the eggs halfway. Add these eggs tot he curry and cook for another 5 mins or so.
• Check for salt and garnish with chopped cilantro. Serve with cooked rice or pasta.

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Pedakka's Chicken Fry

Pedakka's Chicken fry is one of my all time favorite recipes which I cook every now and then. My last year India trip gave me chance to learn some family favorites from my sisters, mother and Pedamma (mother's older sister). A little info about my Pedakka, Laxmi Akka is a great cook, likes to feed the whole family, we call her "Annapurna Thalli" one who feeds sumptuously. What ever way she cooks turns out so delicious. She tells us lot of tips and tricks in cooking and home remedies. She is like an encyclopedia for me, I always refer to her and my mother.

This Chicken fry recipe is one from her recipe bank which I am darn sure that if you cook it her way turns out so good you will receive all the applause for it!! I promise you will never regret making this chicken fry at potlucks or gatherings. A simple yet tasty mouthwatering recipe is very appropriate for the coming Easter! I made this for our Sunday afternoon lunch last week along with Knorr's ready to cook Moghlai Biryani. If you ask me to review about this ready mix I will say its 1 out of 5, It is nothing compared to their Hyderabadi Dum Biryani ready mix they have.

Chicken Fry

Source: My Pedakka
Cuisine: Andhra Cuisine
Prep time:10 mins
Cooking time: 30-40 mins
Serves: 2

Ingredients:

1 pound Chicken thighs and legs

1 C red onions, diced

4 green chillies, cut lengthwise

2 bay leaves

2 inch cinnamon stick

2 cloves

2 cardamom

½ t turmeric (haldi)

2 t red chilli powder(adjust according to your spice level)

1 t paprika powder for color

1 t garam masala

2 t Dhana -Jeera powder (cumin-coriander powder)

2 t ginger garlic paste

7-8 curry leaves

2 T cooking oil, I use olive or canola oil

salt as per your taste

¼ C water

non-stick pan or kadai for cooking

Method:

• First and foremost cut the chicken into bite size pieces excluding the leg portions. Add turmeric powder to it, mix well and rinse with water.
• Heat oil on medium high, add bay leaves, 2"cinnamon stick, cloves and whole cardamom, let it fry till the aroma of the spices come out. To this add curry leaves, length wise slit green chillies and onions. Fry till the onions turn light pink in color.
• Add the cleaned and rinsed chicken pieces, fry for another minute so that all the spices and onions mix well with chicken.
• Add water, salt and place the lid, reduce the flame to medium low and let the chicken cook. it may vary from 10 to 15 mins. You will notice the chicken turns white and opaque then open the lid, turn the flame to medium high.
• Now add the ginger-garlic paste, cumin-coriander powder, garam masala powder, red chilli powder. Let the chicken cook still further till the water evaporates and lastly add paprika powder.
• By now the fry would turn dark brown in color and the chicken will be golden brown in color. You will know when its done! You won't resist to taste it at this stage. Check for salt and spices and add accordingly. If it is too spicy sprinkle some freshly squeezed lemon juice on the chicken fry.
• Enjoy this with any Biryani. I made Moghlai Biryani from Ready to cook Knorr Mix. If you are interested, you can make simple Green Peas Pulav or Egg Dum Biryani from my blog (click on the titles to check the recipes).

I am dedicating this post to my favorite Pedakka! Thanks akka for all your yummy recipes, love ya!!

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Sri Rama Navami Prasadam

Two type of Vadapappu and Panakam for Sri Rama on occasion of Ramnavami

Padma's Kitchen wishes her readers, visitors, friends and family a very Happy Sri Rama Navami. May the Lord shower his blessings upon us.

Sri-Ramnavami , the celebration of birth of Sri Rama birth falls on the ninth day (navami) of the Chaitra masam(Hindu Lunar month). The festival commemorates the birth of Rama who is remembered for his preperous and righteous reign. Ramrajya (the reign of Rama) has become synonymous with a period of peace and prosperity. Mahatma Gandhi also used this term to describe how, according to him, India should be after independence.

At midday, when Lord Rama is supposed to have been born, a special prayer is performed. In northern India especially, an event that draws popular participation is the Ramnavami procession. In Southern India we make this special prasadam food to offer Sri Rama, the recipe follows.

"As promised here are the pictures of Naivedyam "

Source: My Mother
Cuisine: South Indian, Andhra Cuisine
Prep time: 1.5 hours
Servings: 4

Panakam

Ingredients:
2 C Water
½ C grated jaggery/belam/gud
1 t crushed black pepper
½ t cardamom powder/elaichi powder
Method:

• Dissolve the grated jaggery(bellam) in water and add the rest of the ingredients.
• Take care while preparing the prasadam by not tasting it before offering it to God.
• After puja is completed have panakam with vadapappu.

Savory Vadapappu

Ingredients:
1 C Moong dal (split yellow moong lentils)
1 small green chilli, finely chopped
2 T grated coconut
1 T chopped cilantro/kothmir leaves
a pinch of salt
Method:

• Soak Moong dal for 90 mins to 2 hours in 2 cups of water. Rinse thoroughly 2 to 3 times and drain the soaked dal.
• To this add the rest of the ingredients and offer to God first and then have the prasadam.

Sweet Vadapappu

Ingredients:
1 C Moong dal/ yellow split moong lentil
½ C grated jaggery/belam/gud
Method:

• Soak Moong dal for 90 mins to 2 hours in 2 cups of water. Rinse thoroughly 2 to 3 times and drain the soaked dal.
• To this add grated jaggery/ bellam, mix well and offer to God first and then have the prasadam.

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Happy Ugadi

I wish all my visitors, readers and foodies a Happy Ugadi and Gudi Padwa.

Ugadi (Telugu: ఉగాది, Kannada: ಯುಗಾದಿ from yuga+aadi, yuga is era, aadi means start. The start of an era) is the new year's day for the people of the Deccan region of India. While the people of Andhra Pradesh and Karnataka use the term Ugadi for this festival, the people of Maharashtra term the same festival, observed on the same day, Gudi Padwa. (source: wikipedia)

Ugadi to the Telugu speaking people marks a beginning of a new year in which nature is in full bloom, symbolizing regeneration and celebrating the season’s freshness. But the most unique and significant tradition of Ugadi is beginning the new year with savoring a unique flavored pachadi (chutney) that epitomizes the spirit of Ugadi called "Ugadi Pachadi",with sweet,sour,pungent, salty, hot and bitter tastes (shadruchulu or six tastes). This chutney or sauce is a symbolic reminder of the myriad facets of life in a sense prepares us for the year ahead.

Ugadi Pachadi

Ugadi Pachadi is made in different ways in different homes and does not taste same. Every house has its own unique taste. I made Ugadi Pachadi by mixing:
1 raw mango chopped
1 t methi seeds powder(substituting Margosa Flowers-neem flowers)
a pinch of red chilli powder
2 T jaggery/bellam
2-3 T tamarind paste
a pinch of salt

Ugadi Pachadi, Payasam and Mamidikaya Pulihora

Recipe for Mamidikaya Pulihora you can check my Mamikaya Annam

Its been a long long time I was away from blogging and I have a good reason to be away! Will let you know this Summer ;)

Padma

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Chicken 65 ~ Indian Chicken Nuggets

Chicken 65 is one of my favourite comfort food when it comes to non vegetarian. I learned it from my cousin sister. Both my cousins cook wonderful, delicious and mouth watering non vegetarian (mostly chicken, fish, seafood and goat or lamb) dishes. Gosh! I have so much to learn from them.
So here goes the recipe for this mouth watering Chicken Appetizer.

Please don't ask me why it is called Chicken 65? not that I made exactly 65 pieces of chicken. Vague, isn't it? I will let you all know once I find it out.

---

Chicken 65 ~ Indian Chicken Nuggets

Recipe Source: Satya Akka
Cuisine: South Indian Cuisine ~ Andhra
Preparation time: 25 minutes
Cooking time: 30 minutes

Ingredients:
3 pounds (1.4 kgs) tender chicken breasts
boneless, skinless and cubed into 1 inch pieces
3 tsp red chilli powder (adjust as per your spice level)
Juice of half lime or lemon
freshly ground black pepper
salt as per taste
for coating/batter:
½ tsp ajinomoto salt
¾ cup corn flour
2 tsp corn starch
2 tbsp corn meal (for crunchiness)
½ cup water
oil for deep frying
for garnishing:
roughly chopped onions and chopped cilantro

Method:

• Clean and cut chicken into one inch cubes and marinate with the first five ingredients in the list. Marinate overnight or at least 2 hours in the refrigerator.
• Prepare batter with rest of all ingredients from the list, add enough water to make a smooth batter similar to pancake consistency.
• Pour the batter over marinated chicken cubes, mix nicely so that all pieces are coated well. Deep fry the chicken pieces batch wise.
  
• Drain excess oil on a paper towel and garnish with freshly chopped onions and cilantro. Serve hot!!!
• The leftover pieces (if any) can be stored in a ziploc bag and heat it in oven at 350°F [176°C] or in microwave on high for 1 minute depending on the leftover quantity.

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Peanut Garlic Spice mix

My mother-in-law's Peanut Garlic Spice Mix

Everyone's kitchen has some secret ingredient to grab the show. Today I am sharing with you all one such spice mix my mother-in-law taught me. This secret spice mix recipe has some basic and minimum ingredients which can turn any curry memorably delicious! My MIL makes it before hand and stores in refrigerator for later use.

This post has been sitting for a long time in my drafts and deserved to be published earlier, my bad!

Source: My Mother-in-Law
Cuisine: South Indian, Andhra

Ingredients:
1 cup roasted peanuts/chanakkayalu
5-6 garlic cloves/vellulpayalu
10-12 curry leaves
2 tbsp cumin /jeera/jeelakara
2 tsp red chilli powder
1 tsp turmeric powder/haldi/pasupu
1 tsp salt

Method:
Dry roast the peanuts, cool and crush between hands to remove its skin. Combine all other ingredients with peanuts and grind it to a coarse powder. Store it in air tight container. Stays good in refrigerator for up to 2 months.

Usage: You can eat it with hot steamed rice with a dash of ghee/neyi/clarified butter. You can use it in any leafy curries using Palak, Thotoakura, Methi etc., or any squash or gourd curries using bitter gourd (kakarkaya/karela), ridge gourd (berakaya/turai), bottle gourd( sorakaya/dudhi), Ivy gourd(dondakaya/tindori), Okra(bendakaya/bhendi) or as per your imagination . It enhances the flavor and brings nice texture to the dish.

I already blogged one curry Koi thotakura fry using this spice mix and many more such stir fries and curries are coming soon from my kitchen. So keep visiting!

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Super Fast curry recipe ~ Boondi Kura

Boondi Curry! Am I sounding weird? no in fact I am not!!! you read it right I am talking about Boondi Kura/Curry. I was lucky enough to taste this wonderful recipe at my cousin sister's place in Vizag. The curry was moist and tasting so delicious. I never in my dreams would have imagine that we can make curry out of Boondi.

Boondi or Boondhi is a Indian Snack. There are two varieties sweet and salted variant called Khara. To prepare boondi, Gram flour batter is made into small balls using a ladle with holes. These balls are then deep fried in vegetable oil.To make boondi Laddu (indian sweet)fried boondi is then dipped in sugar syrup. Plain boondi is eaten along with payasam in South India or is used to prepare Laddu. In preparing Khara boondi, the batter is mixed with spices and salt before frying. Khara boondi is eaten as such or is added to Indian-mixture. Info source: Boondi

I simply loved the idea of making curry out of Boondi apart from our regular stuff. What an innovative idea, thanks to my Akka!

---

Source: My Cousin
Cuisine: South Indian, Andhra Cuisine
Prep time: 3 mins
Cooking time: 15 mins
Serves: 4
Ingredients:
2 cups Boondi-plain/masala (store bought or home-made)
1 tomato, chopped finely
1 onion, chopped
2-3 green chillies, finely chopped
½ tsp ginger paste (if using plain boondi)
½ tsp garlic paste (if using plain boondi)
½ tsp turmeric powder/haldi/pasupu
1 tsp red chilli powder/mirchi powder/karam podi
1 cup milk
½ cup water
salt as per taste
for tempering/tadka/poppu:
1 tbps cooking oil
1 tsp cumin/jeera/jeelakara
4-5 fresh curry leaves/kadipata/karvepaku
pinch of asafeotida/hing/inguva

Method:

• Heat oil in a kadai/medium pan. Add cumin and sauté for a minute.
  
• Add onions, tomato and green chillies and sauté for a min, add ginger paste, garlic paste, turmeric, red chilli powder and salt. Stir so that all ingredients are mixed well together.
  
• Add water, cover and let it cook for 5-9 minutes.Once all the water is evaporated, check if onions and tomatoes are cooked.
• Add boondi and milk, mix well., cover and let it cook for 2-3 mins approx.
• Serve with hot steamed rice and rasam or dal.
  

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Alasandalu kura ~ Black-eyed peas curry

Alasandalu kura ~ Black-eyed peas curry

Alasandalu ~ Black-eyed peas or cow peas in English, also known as Bobbarlu in Telugu, Karamani in Tamil, Lobia in Hindi, Chavli in Marathi and Alasande in Kannada. Cow peas are a good source of Calcium, Folate and Vitamin A apart from protein and fiber, hence it is very useful to kids and, pregnant women also.


Preparation, uses, and tips: Before cooking dried peas, soak them for four hours, then pressure cook for ten minutes, or simmer on the stove for one hour or till tender. 1 cup dried black-eyed peas yields approximately 2 1/2 cups of cooked peas. Cooked black-eyed peas can be puréed into a delicious spread for sandwiches or crackers. There are varieties of dishes in India, made by using black-eyed peas as main ingredient. One such simple recipe is the curry which goes well with any bread, rice and nans, phulkas, rotis/indian flat bread. For more on the nutritional value of black-eyed peas click here

Alasandalu Kura

Source: Myself
Cuisine: South Indian, Andhra
Prep time: 7 mins
Cooking time: 20 mins
Soaking time: 4 hrs or overnight
Makes: 4-5 people
Ingredients:
1 C alasandalu/black-eyed peas,raw
2 C water for boiling the peas
1 medium onion white or red, finely chopped
1 large tomato, finely chopped
2 green chillies, halve them n chop finely
3-4 cloves of garlic, finely chopped
1 T tamarind pulp/chintapandu pulupu
6-7 curry leaves
1 T fresh cilantro, chopped
1 T cayenne pepper, chilli powder (adjust accordingly)
a pinch of turmeric powder
1 t each of cumin/jeera and mustard/rai seeds
1T any cooking oil
salt as per taste
1/2 C water

Method:

• Soak alasandalu/black-eyed peas overnight or minimum for four hours. Wash them thoroughly and pressure cook them with two cups of water and a pinch of salt. Drain and keep aside.
• In a large pot or kadai, heat oil and add the seasoning: cumin and mustard seeds. Let it fry for a min and then add curry leaves and chopped garlic. Fry till the aroma of garlic fills the room.
• Add onions and salt to sweat them. Fry till the onions are translucent or turn pink for about 3 mins then add chopped tomatoes, green chillies and let them cook for 6-7 mins or till the tomatoes turn mushy mushy and starts to leave the oil. Lastly add the cooked black eyes peas/ alasandalu and stir well till as the ingredients are mixed well.
  
• Add turmeric and chilli powder and tamarind pulp/chintapandu pulupu to it. Check for salt, add half cup water and let it simmer on low flame till all flavors blend well.
  
• Garnish with cilantro and serve with rice or rotis/indian flat bread or any bread. We had ours with Jonna rotti~ Bhakri

I am sending this to Cooking 4 all seasons for Curry Mela hosted by Srivalli. Hope this qualifies!

Other peas/beans curries from my kitchen:

Chole
Avarekaalu Usli

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Ponganalu

Ponganalu for breakfast or brunch!!!

Ponganalu ~ telugu word for fried batter puffs on a special pan. This is very popular breakfast in Andhra, Southern India and in general served with a chutney, sambhar or any pickle. I brought a nonstick Ponganalu skillet from India recently and was very eager to make Ponganalu.

In this recipe I used the left over batter for Idli (steamed rice cakes), diluted a little bit and added chopped onions,cilantro and freshly ground black pepper. You can add different variety of veggies to make it more delicious and nutritional like grated carrots, zucchini, cucumber, chopped spinach etc. You can also manipulate with the batter by using chickpea flour or all purpose flour used for pancakes. Its totally up to your imagination!

I made "peanut-garlic-cilantro chutney" and "erra karam" to go with it.

Ponganalu batter poured into special pan and fried ~ Flipped Puff Ponganalu!

For Idli batter:
Soak overnight 3 cups of rice and 1 cup of urad dal/black lentil along with 1 t fenugreek seeds. In the morning thoroughly wash it and grind batch wise into a smooth paste by adding water, it should be of a smoothie consistency remember neither too runny nor too thick.

Ponganalu served with peanut-garlic-cilantro chutney
and erra karam

Source: My Mother

Cuisine: Andhra, South Indian

Prep time: 10 mins

Cooking time: 20 mins

Serves: 4 people

Ingredients:
4 C of Idli batter
1/2 C water
2 medium onion, chopped handful of cilantro,
chopped 1/2 t baking soda
freshly ground black pepper
salt as per taste

Method:

• Mix all the above ingredients and keep aside for 30 mins so that all the flavors are incorporated in the batter.
• Grease or oil spray the "Ponganalu pan" keep it on medium high flame.
• Slowly spoon in the batter, cover and let it cook for 4-5 mins approx.
• Once the batter is cooked, turn over the Ponganalu and cook for another 4 mins.
• Remove and serve hot with your favorite chutney/pickle/sambhar.
• Makes around 30 ponganalu
  

You can find Ponganalu skillet/pan in USA on Bed Bath and Beyond, check them out here and here.

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My Style Shrimp Fry with authentic Indian spices

My Style Shrimp fry

Shrimps are one of my favorite seafood. They are low in fat but high in cholesterol. I know these days some people are avoiding eating shrimps/prawns because of its high levels of cholesterol and not good for heart and overall health. Having them sometimes a year is kinda okay for me. I generally have then seven to eight times a year!! Yes, it is true that shrimps are my favorite but JB doesn't like it much so I avoid cooking at home and rather eat them outside. I love having them at Chinese buffets as appetizers, Thai entrees, salads, pastas and sometimes make them at home in our Indian way.

So far posted only a single recipe on shrimp, this shrimp fry is a traditional way I cook whilst experimenting different flavors and spices with it. The recipe is simple and easy to follow, all you need to do is get a small bunch of curry leaves, coz that adds the real flavor and aroma to it. The best place to shop for curry leaves is the local Indian grocery stores.

Shrimps really cooks fast in about 6-7 mins or so. Once they turn pinkish white, curls and turn opaque that means they are done. If your shrimps turn rubbery solid and hard to crack that means you have overcooked them! In this recipe, I used lightly toasted coriander seeds and cumin which gives the smoky aroma to it. Rest all are very common ingredients you will find in any Indian kitchen. Little garnishing makes it worth while.

Ingredients:
20-25 shrimps, fresh or frozen
1 big red onion, minced
1 shallot, finely chopped
2-3 green chillies, avoid if you don't like it too hot
1/2 C curry leaves, finely chopped
1/2 t red chilli powder
a pinch of turmeric/haldi
2 T coriander seeds/dhaniya
1 T cumin/jeera
2 T cilantro/kothambir,roughly chopped
1 T olive oil or any cooking oil
freshly ground black pepper
Salt as per taste

Method:

• If using frozen shrimps thaw them at room temperature and de vein them and clean under running tap water. Add a tsp of salt,cover with a plastice wrap and refrigerate it.
  
• Dry roast the coriander seeds and cumin separately, cool and grind it into fine powder.
• Chop finely the red onion or mince it in a food processor, its the easy way to chop onion finely.
• Heat oil in a kadai and add the onions to it, fry for a min and then add chopped shallots and chopped green chillies.
• Add a pinch of salt to sweat the onions and then add finely chopped curry leaves. This is the main ingredient that gives flavor to this dish.
• Add turmeric/haldi, ground coriander-cumin powder, chilli powder and freshly ground black pepper. Fry for a min, sprinkle some water in between and cook till all the raw smell is gone for about 4-5 mins.
• Lastly add the shrimps, salt and mix well so that all spices are blended together, cover and cook for 6-7 mins on medium flame.
• Garnish with freshly chopped coriander and serve with hot rice or biryani.
  

more Shrimps from Padma's Kitchen:
My Style Shrimp curry

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