Nimma Rasam/ Nimmakaya Charu/Lime Rasam

This is an variation to General Rasam.......here we use lime/lemon instead of tamarind. The fresh, tangy taste of lime make this rasam special........



Ingredients:

• Lemon/lime juice(squeezed from 1/2 lemon/lime)
• 1/2cup cooked toordal
• 1/4tsp.turmeric powder
• 1/2tsp.mustard seeds
• 2 whole red chillies
• 1 spring curry leaves
• 2green chillies(slitted)
• 1/2tsp.oil
• 1 tomato(diced)
• Little Asafoetida
• salt to taste
• 2tsp.Coriander Leaves (for garnishing)

Rasam Powder:

• 1/4tsp.cumin Seeds
• 1/2tsp.coriander seeds
• 1/2tsp.black pepper

Dry roast these ingredients and grind them to coarse powder.

Method:
In a deep pot add oil, once hot, add dry red chili and mustard seeds, when mustard seeds start to splutter, add asafoetida and curry leaves, fry for until the curry leaves turn dark green in color, add 4 cups of water, salt, turmeric, tomato and green chillies and boil for 10 min., or until tomatoes are soft, then add cooked dal, ground powder and boil until they come to rolling boil, now remove from heat and add lemon/lime juice and garnish with coriander leaves. Serve it with steamed rice.

Chicken Qorma/ Chicken Kurma

This is simple and tasty version of Kurma.....

Ingredients:

• 1&1/2cup Sliced onions
• 1Tomato(diced)
• 2lb.Chicken
• 4tsp.Oil
• 1tsp.Jeera
• 1tsp.Mustard
• 2tsp.Red chilli powder
• 1/4tsp.Turmeric powder
• 2Bay leaves
• 2green Chillies
• 1spring curry leaves
• 2tsp.Coriander leaves
• Salt to taste

Ingredients for Masala:

• 2tsp.Cashews
• 2tsp.Coconut(shredded)
• 1tsp.Fennel seeds
• 1tsp.Dhania powder
• 5Cloves Garlic
• 2'' Ginger root
• 3Cloves
• 2Cardamom
• 2''Cinnamon stick
• 1/4tsp.Mace
• 1/2Anistar flower
• 1/4tsp.Shajeera

grin all the above ingredients to fine paste by adding required water and keep it aside.

Method:

• Add 2tsp.oil in a pan,once hot, add chicken, salt and turmeric powder and fry on medium high for 5min., then remove the chicken and keep it aside. In the same pan add remaining oil, once hot add jeera, mustard, allow it to sizzle, then add sliced onions, curry leaves and fry till the onions are translucent, then add tomato and fry til its pulped up, now add the ground paste and fry till the oil separates from the masala or for about 15min. on medium heat, then add the fried chicken, 2cups of water, bay leaves, slitted green chillies, adjust the seasoning and cook it until the chicken is totally cooked and the curry is thick in consistenc, garnish with coriander leaves.......it will go good with Biryani, rice or roti.

Mutton-kalia-Rasala/ Mutton Curry

Hi friends this is the recipe that I have tried from Cooking and Recipes Blog..........of Ushnish, which is really a treat to meat lovers, I have cooked it twice fallowing the exact recipe once, later made little changes, like adding additional masalas and cooking in the oven.........both turned out really good.

For Original Recipe Click *here*

Changes that I have made: The original recipe suggested only jeera powder, but I also added 1&1/2tsp.fennel seeds(powdered), 1/4tsp.coriander powder, 1/4tsp.garam masala and baked in the oven at 400F for first 20min. and later at 350F for 1&1/2hour......the both ways turned out to be really good.......

This can be served as side or an appetiser as of ur choice...........it's great either ways. My self could not wait for serving so had it right from the cooking bowl.

Palli Chikki - Palli Patti/ Peanut Brittle

This is the treat most of us enjoyed from our chailhood......and many many memories surely attached to these....So, these chikkies are surely heart rob of mine... not only for taste but also for memories...........



Ingredients:

• 2&1/2 cup Peanuts/palli/verusenaga pappu
• 3/4cup Jaggery
• 1/2cup Sugar
• 1/4cup Water
• 1/4tsp.Cardamom(powdered)
• 1/4tsp.ghee

METHOD:

• Roast pea nuts, keep aside.
• In a thick bottomed, wide pan, heat jaggery, sugar with 1/4 cup of water, bring them to boil, now you see lots of bubbles, keep stirring until it gets to a thick syrupy consistency.( to check the consistency, drop few drops of syrup in a bowl of water, it should solidify into soft threads). Now add cardamom powder, pea nuts and stir constantly for few minutes, then turn off the heat and pour this mixture onto a ghee greased pan, leave it to cool. When cooled, break them to pieces (need not be fancy, I like to brake them in random shapes, which is quite easy). Store them in an airtight container.

Goruchikkudukaya Pulusu/Cluster Beans in Tamarind Sauce

This is one simple house hold curry in the Kitchens of Andhra..........

Ingredients:

• Goruchikkudukayalu/Cluster Beans – 1lb
• Onion -1(finely chopped)
• 1Ttomato (diced)
• Mustard Seeds – 1tsp.
• Cumin Seeds – 1tsp.
• Fenugreek Seeds – few(5-6seeds)
• Curry Leaves – 1spring
• Turmeric Powder – 1/4tsp.
• Salt to Taste
• Red Chili Powder – 2tsp.
• Tamarind – Small Goose Berry Size(soak in 3/4 cup of water for 15min.)
• Oil – 4tsp.
  

Method:

• Wash, cut the cluster bean into 1''pieces. Add salt(little), turmeric powder to the bean pieces, steam them(give 1 whistle in the pressure cooker), once they are cooled, squeeze out the excess water and keep them aside. Heat oil in a pan, once hot, add fenugreek seeds,mustard,cumin seeds and fry till they splutter, now add chopped onions and curry leaves and fry till the onions are translucent, then add tomato, turmeric powder and fry till the tomatoes are pulped up. Now add the cooked bean pieces, salt, red chilli powder, tamarind juice(extracted from soaked tamarind), mix well, cover and cook until you get the saucy consistency to the curry(it takes about 15min.).....This curry tastes good with steamed white rice.