Chicken Legs

Spicy Chicken Legs Recipe

Marination:3 hrs, Cooking: 45 mts

Serves 4-5 persons

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Ingredients:

4-5 chicken legs, make slits all over

1 tbsp ginger-garlic-green chilli paste

1/4 tsp red chilli powder

3/4 tsp black pepper pwd

large pinch turmeric pwd

3/4 tbsp coriander powder

large pinch cumin pwd

pinch of garam masala pwd

1 tbsp hot and sweet tomato chilli sauce

2 1/2 tbsps hung yogurt

1 tbsp lemon juice

salt to taste

2 tbsps oil

1 Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.
2 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.
3 Remove lid and cook till the water evaporates and roast on medium flame till well cooked. Serve warm with onion slices and lemon wedges.

chiken biryani

Minnapa Sunnundalu

Minappa Sunnundalu (Urad Dal Laddo) is a traditional Andhra sweet dish that is simple to prepare. Can be stored in an air tight container for at least 2 weeks.

Ingredients:

1 cup black gram lentil (without husk)
1 tbsp raw rice
1 cup granulated sugar
1/2 cup ghee/clarified butter

Dry roast raw rice in a vessel till red on low to medium flame and remove. Now dry roast black gram on a low to medium flame till deep red and till you get a nice aroma, which could take at least 18-20 minutes. You should keep stirring the dal while dry roasting, lest it burns. Remove and allow it to cool. Blend both the raw rice and black gram to a fine powder. Keep aside.

Blend the sugar to a fine powder. Keep aside. Heat ghee till it melts. Do not over heat. Keep aside.

Now mix together black gram powder and powdered sugar in a wide plate. Slowly add hot ghee and keep mixing with hand, till the mix holds together.

Shape into round balls of the size of a big lime.The ghee should be just enough to hold the powders together and not drip while making balls.

Stored the sunnundalu in an air tight container. Stay fresh for at least 2 weeks.

Variations
A combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/4 cup powdered sugar.

TipMixture of black gram powder and sugar can be stored in an air tight container for 1-2 months. When ever required mix melted hot ghee and make balls.

Mixed Vegetable

Ingredients

• 2 cups of mix chopped veggies – cauliflower, carrots, potatoes, french beans, capsicum, peas.
• 1 onion chopped finely
• 2 tomatoes chopped finely
• 1 green chili chopped finely
• 1 tsp ginger-garlic paste
• 2 tsp coriander powder
• ½ tsp turmeric powder
• ¼ tsp chilli powder (use more if you want it to be spicy)
• ½ tsp garam masala powder
• 1 tsp cumin seeds
• 8-10 paneer cubes (optional)
• 2 cups water
• 2 tbsp cream or malai
• 2 tbsp oil
• a few sprigs of cilantro/coriander leaves chopped
• salt as per taste

Instructions

1. In a kadhai or thick bottomed pan, heat oil.
2. Add cumin seeds. Once they splutter, add the chopped onions.
3. Fry the onions till they become transparent.
4. Add the ginger-garlic paste. Fry for a minute or till the raw smell disappears.
5. Add the tomatoes. Keep on stirring till the tomatoes become soft and pulpy. When the mixture becomes smooth and one, then add all the spice powders mentioned above.
6. The process of frying the tomatoes takes a little longer. If you want to quicken the process, add some salt to the onion-tomato mixture. Fry the tomatoes on a low flame as you don’t want the tomatoes to get burnt.
7. Now add all the spice powders one by one.
8. Stir the spice powders with the onion-tomato mixture. Add the green chili.
9. Mix in the chopped veggies, salt and water.
10. Cover and let the veggies cook.
11. Once the veggies are semi cooked…… that is they are half cooked. Add the cream.
12. Give a stir.
13. Cover again and simmer the veggies till they are done.
14. Don’t forget to check the veggies after occasionally.
15. Add more water if the water dries up and if the veggies are still to be cooked.
16. If using paneer, then add the paneer once the veggies are cooked. Simmer without the lid for 2 minutes.
17. You can also garnish with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves.
18. Serve mix vegetables dish hot with pooris, parathas, kulcha or chapatis.

Summer special icecreams

Chocolate Ice Cream Recipe

INGREDIENTS

• Prep time: 3 hours

Add to shopping list

• 4 oz 60% baking chocolate
• 1/4 cup boiling water
• 1/3 cup unsweetened cocoa powder
• 1/2-cup sugar
• 2 cups milk
• 2 cups cream
• Pinch of salt
• 1/4 teaspoon instant coffee (optional)
• 3 egg yolks, whisked
• 1 teaspoon vanilla extract

METHOD

1 Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of boiling water, just don’t let the bottom of the bowl touch the water). When melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium low and add the boiling water, cocoa powder and half of the sugar. Whisk vigorously until there are no lumps. Remove from heat.

2 Add the milk, 1 cup of the cream, remaining sugar, instant coffee (if using), and the salt to the chocolate base, and whisk vigorously until fully incorporated, then use a rubber spatula to scrape the bottom and sides of the pan. When the chocolate base is smooth, turn heat to medium high, stirring occasionally, wait until the base starts to steam. Whisk the egg yolks in a medium sized bowl. Once the chocolate base has heated to point of being steamy, temper the eggs by slowly pouring some of the hot base into the eggs while whisking the eggs vigorously to prevent them from cooking. Once you've incorporated about half of the base with the eggs, pour the egg mixture back into the pan with the rest of the chocolate base and stir to combine.

3 Turn heat to medium, and heat the base until it reaches 170°F. At this point the base will have thickened slightly and will just be getting steamy again. Remove from heat. Stir in the remaining cup of cold cream, to prevent further cooking. Pour the chocolate base through a mesh strainer in to a bowl to strain out any solids or curds, and place bowl in an ice bath to speed up the chilling. Stir in the vanilla.

4 Chill ice cream base for several hours, preferably overnight, until completely chilled. (To speed up this process you can put the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes.) Churn in your ice cream maker according to the manufacturer’s directions. If you like soft ice cream, eat immediately. Otherwise put it in the freezer for a couple hours to firm up. Note that the ice cream may be quite hard when you first take it out of the freezer, so you may want to let it sit for a few minutes to soften before trying to scoop.

Yield: Makes about 1 1/2 quarts.

Butterscotch Icecream receipe

Ingredients

2 tablespoons butter $

• 1 tablespoon vanilla $
• 1 1/2 cups whipping cream
• 2 cups half-and-half (light cream)
• 6 large egg yolks $

Preparation

1. 1. In a 1- to 2-quart pan over medium heat, stir brown sugar, butter, and vanilla until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat.
2. 2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.
3. 3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.
4. 4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
5. 5. Freeze mixture in an ice cream maker according to manufacturer's instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.
6. Nutritional analysis is per 1/2 cup.

VANILLA ICECREAM RECEIPE

INGREDIENTS

• 
  
• 1 cup (250ml) whole milk
• A pinch of salt
• 3/4 cup (150g) sugar
• 1 vanilla bean, split lengthwise
• 2 cups (500ml) heavy cream
• 5 large egg yolks
• 1 teaspoon pure vanilla extract

METHOD

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

STRAWBERRY ICECREAM RECEIPE

Ingredients

2/3 cup strawberry puree
1 cup milk
2 tsp cornflour
2/3 cup fresh cream
1/4 cup powdered sugar

Method

1. Mix the cornflour in 1 to 2 tablespoons of cold water and keep aside.
2. Heat the milk in a heavy bottomed pan. When it comes to a boil, add the dissolved cornflour and 2 tablespoons of powdered sugar and simmer for 3 to 4 minutes.
3. Remove from the fire and strain the mixture. Cool completely.
4. Whip the cream with remaining powdered sugar till soft peaks form.
5. Mix the cooled milk mixture with the cream and strawberry purée.
6. Pour into a shallow dish and freeze till slushy.
7. Remove from the freezer and blend in a blender till the mixture is smooth and creamy.
8. Freeze again until firm. Scoop and serve.

Tips

1. VARIATION : Strawberry Banana Ice-Cream
2. Add 1 mashed banana to the above recipe along with the strawberries at step 6 and proceed as above.

EGGLESS ICECREAM RECEIPE

Ingredients

½ cup brown sugar

½ cup white sugar

2 cups of milk or half-and-half

1 teaspoon salt

2 tablespoons unsweetened cocoa powder (Recommend: Hershey)

2 ounces semisweet chocolate, chopped

2 cups heavy whipping cream

2 teaspoons vanilla extract

Directions:

Combine sugars, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Remove from heat. Stir in the chopped chocolate until chocolate is melted. Stir in the cream and vanilla extract.

Pour into ice trays and freeze for two hours or until frozen solid. Remove frozen cream from the ice trays and place in a food processor or a blender. Pulse until creamy. The ice cream consistency will be similar to "soft serve". For firmer ice cream, transfer the ice cream to a freezer safe container and freeze for at least 30 more minutes or until the ice cream reaches your desired consistency. ENJOY!

Note: To help release the frozen cream from the ice trays, tilt the ice trays slightly to run hot water on the bottom of the trays. Then use a butter knife or spoon to scoop the cream from the trays.

aloo parota

 ఆలూ పరోట

Eggless Cake

Ingredients

1/2 tin (200 grams) condensed milk
140 gms self raising flour
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence

Method

1. Sieve the flour, baking powder and soda bi-carbb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. Oz. ) water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Then reduce the tempreture to 150 degree c (300 degree f) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.

semiya pulihora

pudina chutney

gongura pachadi

vankaya pachadi

pudina tomato pachadi

Kheer

Ingredients:

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

How to make kheer:

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove the rice kheer from heat and serve either warm or chilled

allam pachadi

mamidikaya kobbari pachadi

Dum Aloo

Ingredients

•	Baby potatoes	20-24
•	Oil	to deep fry
•	Mustard oil	2 tablespoons
•	Cumin seeds	1 teaspoon
•	Asafoetida	a pinch
•	Onions,chopped	2 large
•	Ginger-garlic paste	1 tablespoon
•	Tomatoes,chopped	3 large
•	Red chilli powder	1/2 tablespoon
•	Cumin powder	1/2 teaspoon
•	Coriander powder	1 tablespoon
•	Turmeric powder	1/2 teaspoon
•	Salt	to taste
•	Garam masala powder	1/2 teaspoon
•	Fresh coriander leaves,chopped	1 tablespoon
•	Ginger,cut into thin strips	1 inch piece

Method
Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain and place on an absorbent paper and keep aside. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour. Add onion and sauté for three to four minutes or till the onion turns light golden. 3Add ginger-garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy. Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnished with coriander leaves and ginger strips. 

Gajar Halwa

Ingredients

2 cups thickly grated carrot
1 tbsp ghee
2 tbsp milk
4 tbsp sugar
4 tbsp mava (khoya)
1 tbsp raisins (kismis)
1 tbsp chopped almonds (badam)
1/2 tsp cardamom (elaichi) powder

Method

1. Heat the ghee in a pressure cooker; add the carrots and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
2. Add the milk, mix well and pressure cook for 1 whistle.
3. Allow the steam to escape before opening the lid.
4. Transfer into a broad non-stick pan, add the sugar, mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously.
5. Add the mava, mix well and cook for more 1 to 2 minutes, while stirring continuously.
6. Add the raisins, almonds and cardamom powder and cook for another 1 minute.
7. Serve hot or warm.

Kesar Rasmalai

Ingredients

For the rasgulla discs 1 recipe chenna
1 tsp plain flour (maida) for dusting

For the sugar syrup 5 cups sugar
1/2 cup milk

For the saffron flavoured milk 1 ltr full fat milk
1/4 cup sugar
a few saffron (kesar) strands dissolved inmilk
1/4 tsp cardamom (elaichi) powder

Other ingredients 2 tsp plain flour (maida)

For the garnish2 tbsp pistachio slivers

Method 
For the rasgulla discs

1. Divide the chenna into 16 equal portions and gently shape each portion into a flat round (disc) of 25 mm. (1”) diameter and 6 mm. (¼”) thickness. Take care to see that there are no cracks on the surface.
2. Dust the back of a flat plate lightly with the flour and place the chenna discs on it.

For the sugar syrup

1. Combine the sugar and milk with 3 cups of water in a large pan approximately 200 mm. (8”) in diameter and 150 mm. (6”) in height and heat while stirring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
2. Heat over a medium flame to allow the grey layer to float. Do not stir at thi8s point as the layer will break and it will not clarify the syrup.
3. After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
4. Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
5. Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon.
6. Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.

For the saffron flavoured milk

1. Heat the milk in a broad non-stick pan and bring it to a boil. Add the sugar, saffron milk and cardamom powder and mix well.
2. Remove from the fire.

For the rasgulla discs

1. Mix 2 teaspoons of the plain flour with ¾ cup of water to make a flour solution. Keep aside.
2. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3. When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna discs by upturning the plate on which they are kept. (Do not touch the chenna discs at this point as they are fragile).
4. When the flour solution is added, a frothy layer is formed on the surface of the syrup.
5. If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the rasgulla discs.
7. Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
8. Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla disc in pan of cold water. If it sinks to the bottom, it is cooked.
9. Remove from the fire.
10. Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
11. Cool and chill for approximately 3 to 4 hours.

How to proceed

1. Remove the rasgulla discs from the sugar syrup and squeeze out the excess syrup
2. Place the discs in a serving bowl and top with the hot saffron flavoured milk.
3. Chill for at least 2 hours.
   Serve garnished with slivered pistachios.

VARIATION

1. MANGO RASMALAI : In the above recipe, add ¼ cup mango purée to the saffron flavoured milk. Garnish with fresh mango slices.
2. ANGOORI RABDI : Divide the chenna into 36 equal parts and shape each portion into a ball. Proceed as per the above recipe. Also use “Quick Rabdi” instead of the saffron flavoured milk.