MURG MASALA

I ate chicken curry  many times but this is the most delicious chicken curry I ever eat.Masala  which i used brought different taste.

INGREDIENTS


Chicken : 500gms


Onions : 2 (make paste)


Ginger-garlic paste : 2tsp


Chilli powder : 2tsp (adjust)

Turmeric powder : 1tsp


Salt


Lemon juice (optional)


MASALA


Dry chillies : 2


Cashewnuts : 6 nos


Corriander powder  : 2tsp


Garam masala : 1tsp


Curd : 2tbsp

• Grind all the ingredients to a smooth  paste

METHOD

• Marinate chicken in the masala paste for 1 hr
• Heat oil in a kadai and fry onion paste and ginger garlic paste
• Now add salt, chilli powder, turmeric powder , marinated chicken and fry for 2 min.
• Add required water and cook for 15 min  to 20 min
• Now add lime juice

Garnish with corriander leaves

PRWNS FRY IN GINGER SAUCE

INGREDIENTS

Prawns : 500gms

Onions : 2 nos (make paste)

Ginger garlic paste : 2tsp

Salt

Chilli powder  : 3tsp

Turmeric powder : 1tsp

Garam masala powder : 1/2tsp

Dhania powder : 1tsp

Jeera powder : 1tsp

Oil

FOR SAUCE

One large spring onion (chopped)

2" inch ginger(chopped)

2 dry red chillies

2 tsp chilli sauce

1tsp soya sauce

1tsp vinegar

1/2tsp pepper

3tbsp cornflour

1/4 tsp ajinomoto

METHOD

• Add salt,turmeric powder to prawns and boil for 15 mins with out adding water
• Heat oil in a kadai and fry onion paste and ginger garlic paste.
• Add chilli powder, salt,turmeric, garam masala, dhania powder,jeera powder, prawns and  fry until golden brown and keep aside
• Heat 2tbsp oil in pan, add  chopped ginger,onions and fry until they turn golden brown.
• Add chilli sauce,soya sauce,pepper,ajinomoto,vinegar,water and mix well.
• Add diluted cornflour by stirring continuesly.
• Add fried prawns to above sauce and mix well.

Serve hot with rice

ALOO BAJJI

                     
                  Aloo bajji is quite popular street food in Rajahmundry. I tried this for evening snack and it  has a great taste.Besan brought a different taste to this snack.

INGREDIENTS

Pototoes : 150gms

Carrots : 100gms

Onions :1 nos (chopped into small pieces)

Ginger garlic paste - 1tsp

Cornflour-2tsp

Flour - 4tsp

Besan or gramflour - 1tsp

Chat masala - 1tsp

Chilli powder - 11/2tsp

Coriander leaves(for garnishing)


METHOD

• Cook pototes and carrots and mash them.
• Heat 1tbsp oil in a kadai, fry chopped onions,  ginger garlic paste.
• Then add salt, chilli powder, chat masala,mashed vegetables and fry for 5min  on medium flame.
• Now add coriander leaves and mix well.
• Let it cool. Then add flour, cornflour, besan,salt and mix well
• Add some water if necessary.
• Make small balls from the above mixture, press them as small coins and deep fry in oil.
• Garnish with coriander leaves

CRISPY CHICKEN

INGREDIENTS

MARINADE


Chicken drumsticks(small legs) - 400gms


Gingergarlic paste - 1tsp


Soya sauce - 1tsp


Chilli sauce - 2tbsp


Salt


Chilli powder - 1tbsp


Ajinomoto - 1tsp


Black pepper - 1 tsp

• Marinate over night.

BATTER


Cornflour- 2tsp


Flour - 4tsp


Baking powder - 1tsp


White pepper - 1tsp


Chilli sause- `1tbsp


Ajinomaoto - 1tsp


Salt

• Mix all and add water to make thick batter

COATING


Bread crumbs-1 cup


Cornflakes - 1 cup

• Mix and grind all (not in powder form)

 METHOD

• Cook marinated chicken for 10 minutes without adding water.
• Dip in batter then coat well in coating and deep fry.

BELLAM KAJALU

INGREDIENTS :

Maida : 250gms

Ghee : 50gms

Salt :1/2tsp

Jaggery : 300gms

Oil( for deep frying)

METHOD :

• Take maida in a vessel and add salt to it.
• Heat ghee and add it maida.
• Now seive maida with water in to a soft dough.
• Make a big chappati cut it into small diamond chips.(these chips should be small if not they may break while mixing jagarry syrup)
• Deep fry them in oil and keep a side.
• Add water to jaggery and prepare thick  syrup.(if u pour little syrup in a bowl of water, u should be able to make a small ball ).
• Pour this syrup on the chips and mix well.
• Store them in a air tight container.

Sending this to Walk Through Memory Lane event

 Spotlight: Festive Food

CHOCOLATE FUDGE CAKE

INGREDIENTS:


Flour: 1 cup

Unsweetened cocoa : 1/4 cup


Baking powder : 1/2 ts


Sugar : 1 cup


Eggs : 4 nos


Butter : 1 cup


Cream : 1\2 cup

Strong coffee : 1/4cup

Cherries


FROSTING :


Cadbury dinkining chocolate : 2 tbsp


Butter : 1/2 cup


Icing Sugar : 1/4 cup


METHOD :

• Preheat oven to 170C.
• Greese the baking pan and dust with cocoa powder.
• Whisk flour, cocoa,baking soda in a bowl.
• Beat sugar, butter,eggs until sugar is moisted at mid-low speed.
• Beat in cream at low speed.
• Add  flour mix in 3 parts with coffee alternatively.
• Bake for 30 min.

FROSTING :

• Beat drinking chocolate, butter and icing sugar to a smooth paste and apply on the cake and decorate with  cherries.

PANNER MASALA

INGRDIENTS :

Panner : 150 gms

Onions : 3 nos

Chillies : 2 nos

Ginger,garlic paste : 1/2 tsp
Garam masala : 1/4tsp

Corianderseeds powder : 1 tsp

Cumin seeds powder : 1 tsp

 Fresh cream : 1 tsp

Chilli powder : 2 tsp

Salt

Oil

Corriander leaves(for garnishing)

METHOD \:

• Cut the panner in to cubes, deep fry in oil until golden brown and keep aside.
• Take a kadai, add 1 tbsp oil, then add chopped onions and fry until they become transperent.
• Add ginger, garlic paste, slitted chillies and saute until it leaves raw smell.
• Now add garam masala, corrianderseeds powder, cuminseeds powder, salt, chilli powder and mix well.
• Add fried panner, required water and let it cook  until oil leaves sides.
• Garnish with corriander leaves and serve with rice or roti.