Thursday, June 28, 2007

Eggs in hot gravy (Kodi Guddu Koora)

Eggs are good for health! Eat daily an egg! Give children daily a boiled egg! Eggs are..........errr! What Iam talking about? No No No....don'nt worry! Iam not going to say anything more about eggs than this. Since I know, that every body know, that eating boiled eggs as often as possible is good for health! For every body:-)) Indeed, most of us know the importance of good food i.e., what to eat and what not to eat etc. All we need is "Execution" which is most difficult part. We often face that problem. All the time we talk about good food and bad food etc, but forget to follow what we say to others. Well, here I don'nt say that one should stop saying to others about good things what we know. After all, god gave us this gift of communicating with others, to spread good things. But, before saying to others, lets do first and then say!! What do you say?? Hope you all agree with me. Now I stop here and proceed to the recipe before I my self deviate from one topic to another:-) Ok! Coming to the recipe,this is another egg curry yet very simple one to prepare. The name "hot gravy" since, almost all the ingredients used are in paste form adding required spices making the gravy hot. This is another dish which will be perfect to serve for a lunch or dinner party. So lets get into the recipe.
6 Eggs
2 Big onions
3 Medium sized tomotoes
2 to 3 Green chillies
2 Tbsp yogurt
2 Flat tsp red chilli powder
1/2 Tsp garam masala powder
2 Flat tsp coriander powder (dhaniyala podi)
1/2 Tsp cumin seeds
2 Tsp of ginger & garlic paste
Few curry leaves
1/4th Cup of fresh cilantro
Salt as required
Oil for cooking (1 tbsp)
  1. Boil eggs untill they are completely cooked ;remove skin and keep aside.
  2. Cut onions and tomatoes roughly and make puree of each separately(do not add any water here).
  3. Take a container. Heat oil. Add cumin seeds.(here instead of cumin seeds, you can also add cuimn powder ). Once they start spluttering add curry leaves and wait till they turn crispy. Add green chillies and fry for a second.
  4. Add onion paste and fry till it turns light brown in color. Here it takes more time than usually you fry onions.
  5. Add ginger garlic paste and fry for 1 minute. Add tomato puree and salt. Mix well and cook untill all the water part evaporates.
  6. Add all other spices stated as red chilli powder; garam masala powder; coriander powder. Mix all well togeather.
  7. Cut eggs into half and add them in this gravy. Mix well once. Close the lid and allow to cook on medium heat for 5 to 8 minutes roughly. So that eggs get this spicy masala into it.
  8. Once you see the gravy is togeather leaving sorroundings of the container, add yogurt and mix well. See no lumps are formed here and eggs are not broken further. Allow to cook on low flame for 3 to 5 minutes.
  9. Add fresh cilantro. Mix well. Keep on sim for few 1 minute and remove from heat.
  10. Serve hot with plain rice or any pulav or mixed vege rice or naan or biryaani or simple roti or pulkha. Goes well with all thease.
Note: Always you can vary the spice levels in this dish. For example some may want to go for less red chilli powder, some may want to omit garam masala powder etc. So enjoy the dish with this or your own proprtions of spices.

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Tuesday, June 12, 2007

Indian Version Of Chilli Chicken

The word in the "Chilli Chicken" it self says that it is "Hot" 'n' "Spicy". Why I added "Indian"
tag to this name? Well it is much Indianized recipe. I will tell you some thing! When ever I try to cook some thing away from Indian kitchen, finally I end up making it Indianized. I think my hands are more friendly to the spices:-) which are used a lot in Indian Kitchen! Is the same with any of you too? If answer is "Yes" then Iam not surprised. Since, I understand the love and effection we all have towards our basic habits, unknowingly hidden some where in our minds, with which we have grown up, though we some times try to deviate ourselfs to new things which we want to adopt. And its is very very hard to leave them behind. Now! you all know "Basic Habits" here I mean reffering to the food! ofcourse!! After all we are all foodie's:-) What ever we talk, what ever the story we share, what ever ...ever....ever.......what ever!! we end up with our food post. With such an intention, Iam proceeding towards my todays post. So here I go..

3lb chicken (cut into small pieces)
2 big onions (cut into very thin layers)
2 medium tomatoes (cut into long and thin pieces)
3 tbsp yogurt(curd/perugu)
2 tsp dark soya sauce
1 tbsp corn flour (mix in some water to form paste with out any lumps)
1 stem curry leaves
6 green chillies (chopped into small pieces)
3 tsp red chilli powder (adjust to your spice if needed)
2 tsp turmeric powder
1 tsp ajwain
1 tsp cumin seeds
3 garlic cloves (cut into very small pieces)
2" ginger (cut into very small pieces)
2 tsp coriander powder
1 flat tsp garam masala powder(optional)
Lemon juice extracted from 1 lime
2 tbsp finnely chopped cilantro
salt as required
Oil for cooking (prefferably 2 tbsp)
  1. First step is to marinate chicken for 45 minutes to 1 hr. Wash chicken well. Drain all water. Mix curd, salt, turmeric powder, chilli powder, soya sauce, corn flour paste, cumin seeds and 2 tsp of oil. Mix all togeather well, so that each pieces gets well coated with the rest of the mixture and set aside.

  2. Meanwhile, chicken gets marinated, make other ingredients ready as mentioned in the ingredients section.

  3. After 45 to 60 minutes, take a wide and little depth pan. Heat oil. Add ajwain and green chillies. Fry for few seconds. Add curry leaves and fry till they turn crispy. Now add onions and fry till they turn to light brown on thw whole, in color.

  4. Now add ginger and garlic pieces and fry for few seconds. Add the marinated chicken into this and mix well. Fry the chicken for 3 to 5 minutes on high with out closing the lid. See that bottom is not burned.

  5. Now close the lid and reduce the heat to medium and allow the chicken to cook for 10 more minutes. Here if needed add very little water, as chicken will release some water on its own. Just see the bottom of the content is not burned.

  6. Open the lid , add tomatoes and mix well. Close the lid again and allow the tomatoes to be cooked and the its juice gets into the rest of the contents. Cook approximently for another 5 minutes.

  7. Add coriander powder and garam masala powder here if u need and mix well with rest of them. Allow it to cook for another 3 to 5 minutes. Finally, mix the lemon juice and cilantro.

To Garnish:

While serving, sprinkle with fresh cilantro and 1 green chilli cut into small pieces on the top of the dish.

Note: You can make onions and tomatoes into paste and can mix while marinating. Also vineger is added in chinese chilli chicken while marinating. You can avoid coriander powder and garam masala powder. Also can add green and red pepper while frying the chicken. This will lead to near by recipe of Chinese Chilli Chicken. Also in actual recipe of chilli chicken, the marinated chicken is deep fried first and the tossed in soya sauce and tomato sauce and and cooked with peppers for a while. That is exactly what is served to us in restaurants. To avoid deep frying and according to my spice taste, I Indianized this recipe:-)

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Monday, June 11, 2007

Soft and Crispy Dosa with Tasty Aaloo Curry(Rice pancakes with Tasty Potato Curry)

Today Iam back with all time favourite of South Indians "Dosa". It is not just favourite down south but Iam sure through out India. Because I know many north Indian friends who just love to have thease crispy yet soft pancakes with peanut and coconut dips(we call chutneys). Along with such chutney namely "Peanut Chutney" and "Aaloo Curry" which is wrapped in the dosa and served to the customers in almost every South Indian restaurant. This Aaloo curry recipe is adopted from my mother and I love to have with dosa's any time:-) Dosa can be prepared crispy or else soft like cotton to touch. I know they are meant to eat:-) Some like crispy as we say paper dosa and some like very soft. Both thease can be made with same measures of ingredients. So lets get it into the details of thease recipes.

Recipe Of Dosa

2 cups of rice (sona masuri)
2 cups of urad dal (black gram )
1/4th tsp of fenugreek seeds (methi seeds)
A pinch of Baking soda( for soft dosa only)
Required water
  1. Soak togeather rice, urad dal and methi seeds in a big container with water , 1 or 2 inches more the level of contents for 6 to 8 hrs.
  2. After that rinse all togeather in cold water for several times.
  3. Grind to soft paste in 2 to 3 rounds with the help of required water.
  4. The result should be soft batter which should flow easily. The consistency should be more than idli batter.
  5. Ferment the batter for overnight or for 8hrs. I keep in the oven with out any heat for over night. It is well fermented so far:-)
  6. For soft dosa, add baking soda in the batter and required salt and mix well. Add little water if needed. See the consistency after fermentation.
  7. Take the pan or tawa heat well. Spread few drops of oil on tawa and then immeditely spread the dosa batter starting from the center of tawa in a round till the table spoon of batter is spread completely. The spoon you use should be round , depth one as shown in above pic.
  8. Pour little oil around the dosa and allow to cook at one side. Once the top side is dry just dip the flat stick in the oil, which will make the job easy to turn dosa around. Now cook another side for few seconds , fold the dosa into half and remove from the heat.
  9. For crispy dosa, just spread the batter from the middle into very thin round. Pore little more oil all around the dosa and cook on high heat. Once up side is dry, turn around to another side and cook for 1 minute. Close into half and remove from the pan. Thus you will get crispy one.


Recipe Of Potato Curry:


4 to 5 big potatoes

2 big onions

2 to 3 garlic cloves (crushed)

4 to5 green chillies

1 stem curry leaves

A pinch Asafoetida powder (hing or inguva)

1 tsp mustard seeds (aavalu)

1/2 tsp cumin seeds(jeera or jilakara

1 tsp turmeric powder

Salt as required

oil for cooking (1 tbsp)


  1. Peel the skin of potatoes and cut into cubes. Wash them and keep them separately.
  2. peel the skin of onions and cut into long and very thin layers. Make a long slit in between of green chillies.
  3. Take a wide and little depth pan. Heat oil and add mustard seeds followed by cumin seeds and green chillies. Fry for a little while and add curry leaves. Fry till they are little crispy.
  4. Add hing to this and onions. Fry the onions till they turn soft. Here onions should not be fried till brown.
  5. Add turmeric powder followed by potatoes. Mix every thing well and sprinkle salt over the potatoes. Pour little water, so that base is not burned. Do not mix here any thing.
  6. Just close the lid and cook on medium heat for 2 to 3minutes.
  7. Now open the lid and mix every thing. Salt should be mixed well. Pour here some more water but very little if required. Close the lid and cook until the potaoes are done.
  8. Remove from the heat, Sprinkle some cilantro from the top if needed. Serve hot with dosa. This curry also goes well with chapathis too.

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Tuesday, June 05, 2007

Uppu Chekkalu / Vadappalu

Uppu chekkalu is another Andhra Pradesh snack which is perfect for any evening to have with hot tea. We south Indians have apractice of having it along with any rice item too or just like a time pass one which is enjoyed while watching a movie, gup-shup(chatting) with friends or family etc. I mean here, murrukulu, uppu chakkalu kind of foods are meant to be enjoyed any time:-) This is a simple recipe yet easy one to prepare adopted from my mother. They are made using riceflour, maida, all purpose flour etc. Here I go with recipe.....


2 cups rice flour / all purpose flour( if you want more crispy just go with rice flour or else can use all purpose flour. Another option is to mix chickpea flour/ gram flour with rice flour in 2:1 ratio for little soft uppu chekkalu being crispy).

1 medium sized onion (cut into small pieces)

1tsp ajwain /carom seeds (optional)

1 tbsp split yellow peas / channa dal(thine chenaga pappu) (soak in water for 1 hr before preparation) or handfull of skinned and split peanuts(versenaga pappu)

1 tsp red chilli powder / 4 to 5 green chillies paste

Salt to taste

Oil for cooking

White sesame seeds (nuvvulu)

1 stem curry leaves

Water as required



Mix all the ingredients and add 1 tbsp of hot oil into the mixture and mix well with a spoon untill no lumps are left over. Then make a dough with the help of required water. Dough should not be sticky.

Step2 & Step3:

Make a small lemon size round ball out of the dough. Take any container whose base is round enough to press on the ball. Also take a soft plastic cover or ziplock cover. Clean the cover and spread over a roti maker or any flat and soft base thing. If you have roti maker then just put this ball on plastic cover on the roti maker top and press into thin flat round, using little oil to remove it . Or else press with the container as shown in above pic and spread with your fingers dipped into water.


Heat the oil for deep frying , take this flat round from the plastic cover with the help of fingers dipped in the water and allow it to slide in the oil slowly. Start with one, once you pickup, fry 2 to 3 at a time. Remove them and drain on paper towel to observe excess oil and transfer into another container. If you are well practiced with such foods then its time for me to put the fullstop:-)) These can be stored in air tight conatiner for longer fressness. So Uppu chekkalu / vadappalu( at our mother's side in telangana we call vadappalu) are ready to have with hot tea.

Note: Instead of channa dal, peanuts can be substituted. If you are lack of sesame seeds, still you can go with this recipe with out those. Because the day I prepared this I had no peanuts and no sesame seeds in my store. Also remember always go with white sesame seeds, as black are more sweeter than white and are not suitable for such savouries.

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Monday, June 04, 2007

The Foodie Blogroll

HI Friends!. I just found this new foodie blogroll . As soon as I came to knew about it, thought this is one of best way to knew about other foodie's in blogger world. So why late go ahead and just click here to join the roll....
So see you friends in blogroll:-)) Jenn of The Left over Queen has got this idea of building up the foodie blog roll. Great idea. Good going. Well done Jenn:-))

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Meena and Srinivasulu Kandlakuti
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