Kodi Vepudu/Chicken Fry

Chicken fry/vepudu or Kodi fry/vepudu is a dry chicken recipe made in most of the Andhra homes.

Ingredients:

Chicken - 500gms (washed and cut into bite sized pieces)
Ginger garlic paste - 1 tbsp
Garam Masala - 1 tbsp
Coriander powder - 1 tspn
Red chilli powder - 2 tbsp
Turmeric powder - 1/2 tspn
Salt - as required
Onions - 1 (sliced thin and long)
Curd - 2 tbsp
Curry leaves - 6 to 7 leaves
Coriander leaves - handful
Oil - 4tbsp

Preparation:

1. Marinate chicken pieces with half of the ginger garlic paste, red chilli powder, salt, turmeric powder, coriander powder, curd. Keep it aside for half an hour.
2. Heat oil in a pan add onions. Once onions are transculent, add remaining ginger garlic paste, curry leaves and fry till the raw smell of it goes.
3. Add the marinated chicken. Mix well and cover it with lid. Cook it on high flame for 20mins. Do not add any water to the chicken as the water that comes from the chicken is enough to cook it.
4. By this time your chicken will be almost cooked (say 90%). Add garam masala powder.
5. Cook on medium to low flame for another 10mins. By this time your chicken is cooked completely and all water is dried.
6. Add coriander leaves and turn off the flame.


Tasty and easy chicken fry is ready. You can have this with chapati/rice or as a side dish for rasam/sambar.

Chicken Pickle

Authentic and colorful Chicken pickle recipe is here... 

Ingredients:

Boneless Chicken - 100gms (washed and cubed to bit sized pieces)
Salt - 2tbsp
Turmeric powder - a pinch
Oil - to fry and mix
Ginger Garlic paste - 1 tspn
Garlic cloves - 2 to 3
Coriander powder - 1 tspn
Garam masala - 1/2 tspn
Chilli powder - 2 to 3 tbsp
Methi Jeera powder - 1/2 tspn
Lemon - 1

Preparation:

1. Add 1tbsp salt and turmeric to chicken and cook on medium heat till the water from chicken is evaporated.
2. Heat oil and fry the cooked chicken on medium heat till they turn brown.
3. Switch off gas and let the oil settles down till it's not too hot or cold.
4. In the warm oil add ginger garlic paste, garlic cloves, coriander powder, salt, chilli powder, methi jeera powder, garam masala.
5. Mix well and add the fried chicken.
6. Adjust salt and chilli powder as per taste.
7. Once the chicken pickle is cooled completely add lemon juice.

Spicy and tasty chicken pickle is ready.

Spicy Prawns Curry

Yet another sea food recipe in my blog..... Prawns, when made it perfectly it tastes like cashews.

Ingredients:

Prawns - 1/2 kg
Onions-2 large
Green chilli - 5 no
Cashews - 15
Tomato - 1 medium sized
Ginger Garlic Paste - 1 tsp
Garam Masala - 2 tsp
Coriander Powder - 2 tsp
Coriander leaves - 1 bunch
Turmeric powder - 1tsp
Red chilli powder - 2 to 3 tsp
Salt - as required
Lemon juice - 1 tbsp
Oil - 2 tbsp

Preparation:

1. Wash prawns properly with lemon juice and salt.
2. Cook prawns with salt and turmeric powder in a pan without water. (When a knife is poked inside the prawn it should come out easily)
3. Drain leftover water and keep it a side.
4. Take oil in a pan and add sliced onions, green chillies, cashews.
5. Once the onions are fried add ginger garlic paste and saute it for 2mins.
6. Now add chopped toomatoes.
7. Once tomatoes are cooked add turmeric powder, chilli powder, coriander powder, little salt (as salt is already there in cooked prawns)
8. Add the cooked prawns in the above mixture and let it cook for 15mins with a lid on it on medium flame. (Saute frequently)
9. Once the prawns are absorbed with all the flavours, add garam masala and coriander leaves. Let it be on low flame for 5mins and remove it from the stove.

Spicy and tasty Prawns curry is ready. This is not a gravy or a fry item. You can eat this with roti or rice or as a whole.
 

Andhra Chepala Pulusu / Fish Curry

One of the most delicious non vegetarian is Fish. Many people think, preparation of fish curry is very difficult compared to other non veg items. But it is very easy and I will tell you the simpliest and tastiest way of preparing it.

Ingredients:

Fish (Korameenu) - 1kg
Onions - 2
Tomato - 1 cut to fine pieces
Green chilli - 4 split to half
Coriander leaves
Lemon juice - 1 tbsp
Oil - 3 tbsp
Tamarind - 3 lemon sized soak in 3 cups of water
Coriander - 1 tbsp
Cloves - 3
Cinnamon - 1 1/2 inch piece
Dry coconut powder - 1 tbsp
Ginger Garlic paste - 1 1/2 tspn
Fenugreek seeds - 1 tspn
Jeera - 1 tspn
Raw mango - 1/2 cut into large pieces
Salt - as per taste
Red chilli powder - 2 tbsp
Turmeric powder - 2 tspn

Preparation:

1. Wash fish pieces with lemon juice and some salt.
2. Soak tamarind in 3cups of water for half an hour.
3. For marination, grind 1 and half onion, coriander seeds, cloves, cinnamon, dry coconut, ginger garlic paste to fine paste.
4. Add salt, red chilli powder, turmeric to the ground paste and apply to the fish pieces.
5. Take a wide and heavy bottomed vessel and add oil to it. Once oil get heated, add the left over onion which is cut into long slices, green chilli, tomato, raw mango slices.
6. Now add the marinated fish pieces to the oil and put on the lid for 10 mins on medium heat. By now the fish pieces will be half cooked.
7. Add the tamarind water to the fish pieces and adjust the taste with little water, salt and chilli powder. Do not add more water as the gravy should not be too runny. Instead adjust salt, chilli powder for the sour taste to reduce.
8. Once if the spices are perfect close the lid and cook for 15mins on high flame and reduce the flame to medium for another 15 to 20 mins.
9. Dry roast jeera and fenugreek seeds and grind it to powder.
10. Add coriander leaves, the ground fenugreek and jeera powder (it gives much enhanced taste) and cook for 2 to 3mins and turn off the stove.

Your spicy delicious fish curry is ready. Usually fish curry taste enhances when it is cooled down.