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.

Recipe: Chicken Frankie

Another chicken snacker from my kitchen is ready for you... Chicken Frankie.

The delicious roti with mouth watering chicken is an awesome combination. From a very long time I was thinking of preparing this Frankie but the thought was kept aside for no reason. The other day when Frankie stall is opened in our office I put forth my oldest thought of preparing a frankie.
Here goes..

Ingredients:

Egg-1
Butter-2tbsp
Onion-1 big
Green chilli-3
Vinegar-1tbsp
Cheese

For Roti dough:Maida- 2 cups
Oil-1 tspn
Salt - as required
Water-to prepare dough

For chicken stuffing:
Boneless Chicken -150g (cut to bite sized pieces)
curd-1tbsp
Orange color- pinch
Tomato-1 big
Onion-1 big
Ginger Garlic paste-1 tspn
Garam Masala - 1 tspn
Kasuri Methi-pinch
Oil-1tbsp
Coriander leaves-few strands
Salt-as required
Turmeric Powder-1/2 tspn
Red Chilli powder-1 tspn


Preparation:

1. Mix maida, oil, salt and add water to it to prepare like chappati dough. Keep it aside
2. Cut the green chilli into small pieces and add Vinegar to it.
3. In a pan take chicken, curd, a pinch of turmeric powder, salt, orange color and boil till chicken is cooked properly without any water left in it. If required add some water to it.
4. For preparation of chicken stuffing, grind tomato, onion separately.
5. Heat oil in a pan and add onion paste first.
6. Once onion paste is cooked properly add the ginger garlic paste and fry for 2mins.
7. Now add Tomato paste, turmeric powder, salt, red chilli powder.
8. Cook for 5mins and add the boiled chicken, kasuri methi to it.
9. Cook for another 10mins and add garam masala and cook for another. Still if water is there in the gravy increase the flame and cook till water evaporates in the gravy.
10. Add coriander leaves and switch off the stove. The stuffing is ready.
11. Break an egg in a bowl.
12. Prepare roti and place it on tawa. Apply butter or ghee on both sides of the roti and heat it.
13. Apply egg on one side of the roti. Toast it till cooked and both the sides of roti had brown spots.
14. Take the roti on a plate and add onions, green chilli soaked in vinegar and chicken curry in the middle of the roti.
15. Fold the roti inwards from below first and then on both sides. Wrap it with a tissue.

Chicken Frankie is ready....

Hope you like it.

Recipe: Chicken 65

Today I will be giving you the very first non-veg recipe in my blog especially for those chicken lovers out there (don't miss me).

Chicken 65 : a spicy, deep fried chicken dish originated from our own Hyderabad.

Ingredients:

 

Boneless chicken - 1/4 kg (cut into small bite sized pieces)

Oil for deep frying

curd - 1/2 cup

Salt to taste

Coriander powder - 1/4 tsp

Lemon juice - 1/2 tbsp

Red chili powder - 1/2 tsp

For Marinating:

Turmeric powder - 1/4 tsp

Red Chili powder - 1 tsp

Pepper powder - 1/4 tsp

Ginger garlic paste - 1 tsp

Lemon juice - 1/2 tbsp

Salt to taste

For Coating:

Egg - 1

Cornflour - 1 1/2 tbsp

Rice flour - 1/2 tbsp

For tadka:

Oil - 1/2 tbsp

Curry leaves - few

Garlic - 2 cloves

Ginger - 1/2", minced

Green chilies - 6, slit length wise

Vinegar - 1 tsp

Preparation:

• Cut the chicken into bite sized pieces.
• Add all the marinating ingredients to chicken  and keep it a side for around 45mins to 1 hour in refrigerator.
• After 1 hour of marination, add the ingredients under coating to chicken.
• Maximum there will not be any need of water to mix chicken and the coating ingredients.
• Heat oil in a kadai and once the oil is piping hot, add few chicken pieces at a time and fry on medium flame till chicken is cooked.
• Once chicken is properly cooked, increase the flame and fry till the chicken pieces change the color to light brown.
• Take them into a tissue paper. And add the rest of the chicken and do the same process.
• Mix curd and lemon juice in a bowl without any lumps.
• In an other pan, heat 1/2 tbsp oil and add minced, curry leaves, garlic, ginger and green chillies and add the fried chicken pieces to it. Toss it for 2 to 3 minutes.
• Add Vinegar, coriander powder to chicken pieces.
• Add the curd mixture to the chicken pieces and cook till all the curd is absorbed by chicken pieces.
• And switch off the stove.
• Take the content into a plate and garnish with some coriander.

Yipee.... Yummy Spicy chicken 65 is ready.
 Hope you like it.