Sunday, April 29, 2012

Spicey baked chicken drumsticks.

Ingredients:
Chicken drumsticks-6 ( skinless)
Ginger garlic paste- 1spoon
Salt
Chilly powder-1spoon
Masala powder - spoon(1/2spoon coriander seeds, 3cloves,1/2 inch cinnamon stick, grind to powder)
Oil - 2 spoons
Lemon juice -1 spoon.
Directions:
Mix all the ingrediants well and marinate chicken overnight.
Pre heat oven to 450.tin Foil wrap a wide pan, arrange chicken, loosley cover with foil. Bake for 40 minutes, flipping chicken mid time.


Wednesday, April 25, 2012

Coconut Pineapple Rice crispy Bars

Ingredients:
Butter - 1/4 cup/1 stick.
Marshmallows - 1 bag
rice crispy cereal - 6 cups
white chocolate chips - 1 cup
sweetened coconut - 1 cup
dried pineapple - 1 cup chopped.
Directions:
In a big pan, melt butter. add marshmallows and stir until melted on medium heat.
Add chocolate chips and stir to melt. Add coconut and pineapple, mix well and turn off heat. Add cereal immediatly and mix well, before the mixture gets thick. butter a wide dish, pour in the mixture. spread evenly and let cool before cutting into pieces.

Monday, April 16, 2012

kobbari undalu/ coconut sweet

Ingredients:
Grated coconut - 2 cups ( i used frozen grated coconut, Thawed)
sugar - 2 cups

Directions:
In a heavy bottomed skillet, mix coconut and sugar, turn on heat to medium low.
Cover and cook, stirring occasionally until the mixture slightly changes color, about 30 minutes. Turn off heat. let cool and make into balls.

Beerakaya pottu pachadi/chutney with ridge gourd peel

Ingrediants:
Peel of  2 gourds
1/2 gourd pieces
1 big tomato - chopped
green chillies -7to8
oil - 4 spoons
cumin,mustard seeds -1/2 spoon each
chana dal/senagapappu, urad dal/minapapappu - 1 spoon each
curry leaves - 1 sprig
tamarind - 1/2 spoon.
garlic - 1 clove
salt

Directions:
Heat 3 spoons oil, add cumin, mustard, chana and urad dals, fry for 1 minute. add curry leaves fry 30 seconds. remove curry leaves from oil. add peel, gourd pieces and green chillies to the dals,add salt and tamarind. cover and cook for 10 mintues.
move all of them into blender. using same pan, heat another spoon of oil and fry tomatoes for 5mnts. add to the blender.
let cool before grinding with garlic. mix the curry leaves to the chutney.


Shrimp curry

Ingredients:
Shrimp - 2 lbs, peeled.
onion - 1 big, chopped
green chillies - 3-4 chopped
tomato - 1 medium chopped
oil - 2 spoons
salt
chilli powder
turmeric powder
ginger garlic paste - 1spoon
masala - grind to powder of 1 spoon coriander seeds, half inch cinnamon stick, 4 cloves.
poppy seeds/gasa gasalu - 2 spoons, grind to powder.

Directions:
Heat oil in a wide skillet. medium heat.
fry onions and green chillies for 3 minutes.
Add ginger garlic paste and fry for another 3 mintues
add shrimp, tomato, salt, chilli powder,turmeric powder, stir well.
cover and let cook for 10 minutes. stirring once after 5mnts.
add poppy seeds powder cook until the gravy thickens.
add masala and turn off heat.

Thursday, April 12, 2012

Smelt fish curry

Looks and tastes like bommidayala pulusu
Ingrediants:
Smelt Fish - 1lb (i got from walmart, frozen)
onion - 1 medium, chopped
green chillies - 4, chopped
ginger garlic paste - 1 tsp
tamarind - 1/4 cup, soak in water and make 2cups of juice
oil - 2 tbsp
salt
chilli powder
turmeric

Directions:
In a wide pan, heat oil, fry onions and green chillies for 4 minutes. Add ginger garlic paste, fry another 4 minutes. add tamarind juice, turmeric, salt and chilli powder, boil on high for 5minutes. add fish, cover and cook for 20 minutes, stirring just once gently. Turn off and let cool for 2hrs.
Optional: add 2 spoons of mango pickle oil before turning off the heat.