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.