Andhra Chicken Pulao / Kodi Pulao

This is a Spicy Andhra Chicken Pulao called Kodi Pulao. In Telgu language Kodi means Chicken. In this pulao the rice is cooked in coconut milk.  The coconut in the rice gives an awesome and delicious taste to the spicy chicken, it actually balances the spiciness.  Yum yum ... try and you will love it.

Ingredients 
400 Grams Chicken
2 Cups Basmati Rice
2 Cups Coconut milk
2 Cups Water
3 Onions  - chopped
3  Green Chillies - chopped
1 Tablespoon Ginger Garlic paste
5 cloves
2  Green Cardamom

1 Big Brown Cardamom
1 Piece Cinnamon
2 Bay leaves 

5 Peppercorns
2 Tablespoons  Oil
2 Tablespoon Ghee
4 Baby Potatoes - halved
1 Tablespoon Mint leaves

Ingredients for chicken marination

Juice of Big Lemon
1 Tablespoon Red chilly powder
1 Tablespoon Ginger Garlic paste
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam masala powder
1 Tablespoon Coriander powder Salt to taste 

Method

To make the chicken

Clean and wash chicken. 

In a big bowl add chilly, turmeric, coriander and garam masala powders, salt to taste,  lemon juice, and  the chicken,  mix well,  leave it for an hour to marinate in the refrigerator. 

In a kadai heat  add 2 tablespoons of oil,  add the marinated chicken  and potato  stir fry on high flame for 2 minutes then reduce the flame, add a cup of water and cover and  cook till the chicken and potatoes are cooked.   Sprinkle the chopped mint leaves over it and keep it aside.

To make the rice

Clean, wash and drain rice, keep it aside. 

In a big thick bottomed vessel, heat  oil and  ghee together ,  add cloves, cardamoms, cinnamon, peppercorns and bay leaves.  Saute onions and green chillies, until the onions turn translucent.  Add ginger garlic paste, stir, fry till oil leaves the sides then add the rice to it stir it lightly for 2 minutes.  Add  coconut milk and 2 cups water.   Add salt, mix well, bring the water to a rolling boil, cover with a lid.  Cook on  medium low flame until the rice is 3/4 cooked.  Stirring lightly occasionally.

Remove half of the rice into a bowl.  On the  rice that is in the vessel, sprinkle 1/4 cup water then spread evenly the chicken pieces along with the gravy over the rice. Now cover the chicken  with the remaining rice which you have taken into the bowl.   Cover and it on very low flame for 15 minutes or until the rice is completely cooked. Switch off the flame and let is stand covered for at least 15 to 20 minutes.  Then  take the Chicken pulao into a serving platter,  garnish with fresh mint leaves.  Enjoy this delicious and yummy  Kodi Pulao with a raita of your choice. 

Labels : Rice, Coconut Milk, Andhra Pradesh

Paya / Trotters Ka Salan

This is a no fuss recipe ~ there is no grinding just quick and easy to make ~ and mouth watering ...

Ingredients6 Goat Trotters / Paya - cut into pieces
2 Large Onions - sliced
1.½ Tablespoons Ginger - Garlic Paste
2 Teaspoon Heaped Red Chili Powder
¼ Teaspoon Turmeric powder
1.½ Teaspoon Coriander Powder
½ Teaspoon Garam Masala powder
100 Grams Yogurt or 1/2 Cup
1 Teaspoon Sea Salt or according to taste
½ Cup Oil

For the Tempering  ~Whole Spices

2 Sticks Cinnamon
4 Green Cardamoms
1 Big Brown Cardamon
6 Cloves
10 Black Peppercorns
1 Bay Leaf

A Handful of Coriander Leaves - chopped

Method
Hair removed payas, do not buy skinned ones ~~ the flesh and taste will be lost. Wash and clean the payas. Then rub the payas with wheat flour well and wash them clean again. Keep aside.

Mix the ginger garlic paste  in 1/4 cup water and keep aside.

Mix  the chilly, turmeric and coriander powders into the  yogurt and beat it well.  

Heat oil in a pressure pan add the whole spices and onions . Fry the onions till dark golden brown , add ginger garlic paste, fry till the oil leaves the sides, then add the yogurt and 1/4 up water fry again till oil leaves the sides,  add salt and the payas, fry the payas for 5 minutes on high flame. Add 3 cups of water, close the cooker and on high flame take one whistle, then reduce the flame to low and cook for 35 to 40 minutes. Switch off the flame. Let the cooker cool then open it, if necessary adjust the gravy consistency by adding more water ( this gravy should be not watery or else the flavor and taste will the lost ).  Switch on flame and bring it to a rolling boil then add the garam masala and coriander leaves give it a quick stir.  Switch of the flame.  

Serve hot with roti, bhakri, naan or steamed rice ~~simply  delicious ...

Labels : Mutton, Paya

Goan Prawns On Sticks # #FISHFRIDAYFOODIE

Fish on stick is a most popular beach food in Goa. These are delicious and mouthwatering prawns on sticks. Made this for a party and they vanished in minutes.

Sending this to Fish Friday Foodies, theme for this month is recipes for kebabs with fish or seafood of any sort, grilled, broiled, baked, ceviche, fish/shrimp balls...you name it. As long as you put a stick in it, it's good our Host is Sue Slusser Lau, thank you for choosing this wonderful theme.

Ingredients
40 Medium Size Prawns - shelled and deveined
1 Cup Fine Semolina
1/2 Cup All Purpose Flour
Oil as required for shallow fry

For marination 
1 Teaspoon Turmeric powder
2 Teaspoons Heaped Red Chilly powder
1/2 Teaspoon Tamarind paste
1 Teaspoon Garlic paste
2 Tablespoons  Lemon juice
Salt to taste

Method

Soak the sticks in water for at least half an hour.

In a bowl , add all the ingredients for marination , mix well. Add  in the prawns, apply the paste on each prawn well  and keep it for marination, minimum 2 hours in refrigerator.

In a plate mix the semolina and all purpose flour, keep aside.

Thread about 3 prawns on a stick. Like wise thread all the prawns on sticks and keep aside.

Before frying, coat the prawns thoroughly with  semolina mix.

Heat oil in a wide non stick skillet, when oil is hot enough, add the stick prawns evenly on the skillet, do not overcrowd.
Once they are nice and brown on one side, flip and cook the other side till it changes color. Squeeze lemon juice on top before serving.  Enjoy... the stick prawns......yummmm

Labels : Fish, Prawns, Goa, Fish Friday

My Notes:
Adjust the spices according to your taste.

An InLinkz Link-up

Mangalore Buns #BREADBAKERS

This is breakfast or evening snack made in Mangalore and other coastal places of Karnataka. These are also know as Bhubhus Roti. Mangalore Buns are mildly sweet, deep fried banana pooris.  These are easy, quick to make and delicious as well. 

These buns are made with sugar, but since this month theme for bread bakers event was - Bake using Natural Sweeteners that are a healthy and tasty alternative to refined sugar. Hence,  used jaggery to make these buns. They turned out perfect and delicious.

Our host for this month is Mayuri's Jikoni http://mayurisjikoni.blogspot.com/,  thank you Mayuri for hosting this month's event.

Ingredients

2 Cups All Purpose flour
2 Over ripe Banana
1/2 Cup Yogurt
1/3 Cup  Jaggery - grated
1/2 Teaspoon Cumin seeds - lightly roasted & crushed 

1/2 Teaspoon Baking powder
Salt to taste
Flour for dusting
Oil for frying

Method:
Take the banana and jaggery  in mixing bowl and  using a whisk mash it well till the jaggery melts and the banana forms a smooth puree.   Then add the cumin seeds, salt and yogurt and whisk again till incorporated.  Now add Flour little by little at a time to make soft dough. Dough will be s sticky, just oil the hands and from it into a ball, the dough will be still sticky,  that's ok.  Let it rest for 4 to 6 hours. I keep it overnight in the refrigerator. 

Next day take the dough out from the refrigerator and you will see that the dough is soft and not so sticky.  Now add the baking powder and knead the dough once again well.  Make lemon sized balls and roll into  pooris on dusted surface, ( do not make it very thin.)   it  should be slightly thick.

Heat the oil on medium low flame and deep fry the pooris .
When you put pooris into oil gently press the pooris  with a slotted spoon and keep in the oil for few seconds, the pooris will puff.  Deep fry on both the sides till golden brown and take it out.

Enjoy these with Coriander Garlic Coconut Chutney  and a cup of hot tea . 

As you can see a big one is the last piece of dough remaining.

Labels : Breads, Banana, Karnataka, Bread Bakers

Click here Coriander Garlic Coconut Chutney recipe

Breads with Natural Sweeteners

• Autumn Harvest Bread with Grapes by The Bread She Bakes
• Banana Honey Crumble Bread by The Schizo Chef
• Banana Yeast Bread by Passion Kneaded
• Blackberry Honey Bread by Kidsandchic
• Cheddar Honey Flowers by Ambrosia
• Date and Chai Muffins by Mayuri's Jikoni
• Date Sweetened Banana Bread by Herbivore Cucina
• Eggless Banana Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
• Egg Free Carrot Coconut Bread by Gayathri's Cook Spot
• Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
• Einkorn Drop Biscuits with Peaches by The Wimpy Vegetarian
• English Granary Style No Knead Bread by Karen's Kitchen Stories
• Healthy Banana Bread by From Gate to Plate
• Honey Almond Banana Muffins by Bakingyummies
• Honey Cider Quick Loaf by Food Lust People Love
• Honey Cornbread by Magnolia Days
• Honey Oat Pain de Mie by Hostess At Heart
• Honey Pineapple Pull-Apart Rolls by Cindy's Recipes and Writings
• Honey Rolls by La cocina de Aisha
• Jackfruit Semolina Muffins by My Cooking Journey
• Mangalore Buns by Sneha's Recipe
• Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
• Maple Pecan Scones by Cook's Hideout
• Maple Oatmeal Bread by A Baker's House
• Natural Banana & Blueberry Bread by Baking in Pyjamas
• Pain au Levian avec Banane by What Smells So Good?
• Tangerine Honey White Bread by A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Egg Jalfrezi

Egg Jalfrezi is a unique, delicious and quick to make. Its different and taste great.

Ingredients
4 hard boiled eggs
1 Green Capsicum - cut in cubes
1 Onion  - cut in cubes
1/2 Cup Tomato ketchup
1/2 Cup Tomato Chilly Sauce
1 Teaspoon All Meal Sauce - optional
2 Tablespoon Chilly Sauce
1/2 Red Chilly Flakes
1/2 Cumin Powder
1 Teaspoon Ginger Garlic paste
1/2 Cup Water
2 Tablespoons Oil

Method

Heat oil in a pan , add ginger garlic paste saute for a minute add the onion and saute till light pink, add the capsicum and all the ketchup, tomato chilly sauce, chilly sauce, all meal sauce, salt to taste, chilly flakes, cumin powder and water, stir well and cook for till it comes to a rolling boil, add the egg and stir fry for 2 minutes.

The egg jalfrezi is ready to serve garnish with chopped coriander and enjoy with Egyptian Rice With Vermicelli.

Labels : Egg, Chicken