Radhika's Kitchen-Home Style Indian Food

 

 

Kozhi Pepper Varuval

This is yet another chettinad delicacy which is known world wide for the spicy chettinad masala taste blended well with the tender chicken. In this type of chicken curry, pepper plays a major role in providing the hot taste needed. I have seen so many recipes of pepper chicken in the net and in most cases they use just pepper for the hot taste. But in the authentic chettinad preparation, half the quantity of chili powder used normally is used and for the remaining part pepper is used. It should be remembered that the crushed pepper should be added at the end to retain its wonderful flavor. Chicken is well known for curing cold and the role of pepper during cold need no mention. So this curry will be a blessing in disguise for those suffering from cold. In chettinad preparations chicken is never marinated. I guess this was because nattu kozhi which was used those days will take time to cook and the masala gets enough time to get absorbed in the chicken. Now we use broiler chicken and this gets cooked within 10 minutes.

INGREDIENT
Kozhi Pepper VaruvalView Chicken-1/2 kg ,
Big onion (nicely chopped)-2
Tomatoes (chopped)-2
Ginger garlic paste-2 teaspoons
Chili powder-1 table spoon
Coriander powder-1 table spoon
Crushed pepper corns-2 table spoons
Lemon juice-1 table spoon
For seasoning
Cinnamon-3 sticks
Cardamom-3
Clove-3
Bay leaf-little
Fennel seeds-1 teaspoon
Curry leaf-little
Marinate the chicken for 30 minutes with 1 table spoon chili powder mentioned in the ingredients, 1 teaspoon turmeric powder and half the ginger garlic paste. Add half the quantity of salt required also during marinating.

Mutton Chukka Varuval

This pan-roasted mutton fry is made by cooking tender goat meat in caramelized onions, ginger, garlic and other spices. The meat is done when it is dark, spicy and falls off the bone. Pairs great with rice dishes and flat-breads alike or as a side with cocktails. It is probably not the best thing for a food blogger to confess, but I used to be extremely picky about food as a child. Extremely as in make my mom want to tear her hair out in frustration, gnash her teeth and promise dire consequences if dinner was not finished. My way to cope was to literally push food around my plate for hours until I was excused. This tug of war continued till my early teens. Everything finally changed when I went to college and had to eat at the hostel or dorm canteen. Those four years made me truly appreciate the remarkableness of a proper home-cooked meal and gave me this newfound love and appreciation for moms food. Everything I said no to when I was a kid, I now lapped up like a hungry puppy. My son was born a fussy eater. I have spent countless days agonizing over what to feed him until mom reminded me that what goes around comes around. He will improve in his own time she said. And I think it is true. I now call him my little food connoisseur.

There are no tomatoes or yogurt involved. A generous squeeze of lemon juice at the end seals the deal. The only thing you need to do differently from the chicken roast recipe is to par-cook the mutton separately so that it is nice and tender. This cooked meat is then tossed with fried, browned onions and other spices to make this mutton fry. It is absolutely essential that you follow this method. Cooking the mutton together with the onions and masala will work in a pinch, but you will not have the slightly caramelized taste that you will get with our method. So, if you are going to do it, you may as well do it the correct way. This mutton fry is best when tossed generously with curry leaves and cooked in coconut oil. That said, any neutral oil will do as well and I use canola oil most of the time. Invest in a thick, curved kadai or cheenachatti to cook this recipe. It distributes heat better and is great for tossing the meat and gravy about.

INGREDIENT:
Mutton Chukka Varuval View To par-cook the mutton,
Mutton - 1 lb, bone-in and cut into small pieces
Onion -1/4 cup, chopped
Ginger - 2 tsp, chopped
Garlic - 1 clove, crushed and roughly minced
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - 1/2 tsp
Water - 2-3 tbsp
To make mutton fry,
Oil - 3-4 tbsp, divided
Cumin seeds - 1 tsp, lightly crushed
Curry leaves - 2 sprigs, divided
Onion - 1 large, finely chopped
Ginger - 1 tbsp, thinly sliced
Garlic - 5-6 cloves, minced
Green chilies - 3-4, cut into rounds, divided
Turmeric powder - ½ tsp
Red chili powder - 1 tsp
Coriander powder - 1 ½ tsp
Garam masala powder - 1 tsp
Par-cooked mutton - 1 lb (see above for ingredients)
Salt - to taste
Black pepper powder - ¼ tsp (or more as per taste)
Lemon juice - 2 tsp (freshly squeezed)

Kottu Paratha (Veg/Egg/Chicken) Add $1 for Egg, Add $2 for Chicken

Kothu Parotta is a popular South Indian street food delicacy. For making this, parotta (flatbread made with all purpose flour) is shredded into bite size pieces and stir fried with chicken along with other spices. It tastes delicious with raita Kothu Parotta is mostly sold at small restaurants or by street vendors and is popular in Kerala and Tamil Nadu. Pre made Parottas are shredded into small pieces and stir fried with cooked chicken. Its cooked on a large cast iron pan, stainless spoon is used to stir fry which gives out that amazing sound of stir frying. You could hear the sound of stir frying kothu parotta from a long distance and will tempt you to make a stop at the store and devour a plate. Making kothu parotta is very easy if using store bought parottas. Making parottas from scratch can be time consuming, so either you can make it from scratch or go with the effortless way of using the store bought parottas. This is also a great way of using up all the leftover parottas and the chicken curry. My mom and grandma used to turn the leftover parottas into kothu parotta the next day and we enjoyed it more than the parottas by itself. This can be made with chicken, mutton, beef or just with veggies. Usually, shredded parottas are stir fried with leftover chicken curry. I didnt use chicken curry, instead I cooked the chicken separately and added to the parottas. Kothu parotta tastes even more delicious when served with raita (yogurt mixed with red onion and tomatoes). This dish is definitely worth trying, tastes delicious and you get to enjoy both parottas and chicken together.

INGREDIENT
Kottu Paratha View For marinating chicken
Chicken breast, cubed small- 2 (or use thighs or bone-in pieces)
Ginger-garlic paste- ½ tbsp
Chili powder- 1 tsp
Fennel powder- 1 tsp
Coriander powder- 1 tsp
Garam masala- ½ tsp
Curry leaves- 6 to 7 leaves
Salt- to taste
To crush in mortar-pestle
Ginger- 2 inch slice
Garlic- 2 large cloves
Green Chilies, chopped- 2
For stir frying
Coconut oil or vegetable oil- 1½ tbsp
Onion, chopped very small- 2
Garam Masala-½ tsp
Tomatoes, chopped-2
Egg- 1
Red Kashmiri chili powder- ½ to 1tsp (if more spice needed)
Fennel powder- ½tsp
Coriander powder- ½ tsp
Parotta, shredded- 6 small parottas or 3 large
Tomato ketchup- 2 tbsp
Lemon juice- ½ tbsp
Cilantro, chopped- 2 handfuls
Curry leaves- 5 to 6 leaves
Salt- to taste

Chicken Chettinadu Curry

Chettinad cuisine is the regional cuisine from Chettinad in Tamil Nadu. Chettinad fare is spicy and incredibly aromatic. In true form, this traditional Chettinad chicken curry is wonderfully spicy. Spices are dry roasted and then ground together to create a well-balanced curry. Serve this curry as a main dish with steamed rice or Malabar parathas.

INGREDIENT
Chicken Chettinadu Curry View 1/2 kg Chicken
2 tbsp Oil
1 onion finely chopped
2 sprigs curry leaves
2 tomatoes pureed
1 Bay Leaf
To marinade
1/8 tsp Turmeric powder
1/4 tsp chili powder
2 tsp Lemon juice
1 tbsp ginger garlic paste
salt as required
To roast and grind
1 tbsp Poppy seeds
1/4 cup Grated coconut
2 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin
1/2 tsp Pepper Corns
5 Red chilies
2 green cardamoms
3 Cloves
1 inch cinnamon stick

Andhra Chicken Curry

Andhra chicken curry, as the name says, is native to Andhra Pradesh of India. The non-vegetarian dish is a unique twist to chicken curry in Andhra style cooking. If you want to try something different with chicken, then this recipe is for you. You can bring the flavours of Andhra right into your kitchen by learning how to make this recipe. The chicken curry recipe is made out by stewing chicken into thick gravy and served as a side dish with rice or roti. The spices and condiments such as pepper powder, coconut paste, garam masala, cloves, coriander and lemon will recreate the magic and make this dish aromatic and flavourful.

INGREDIENTS
Andhra Chicken Curry View 1 kg - Chicken
3 tsp - Red Chilli powder
Salt to taste
1/2 tsp - Turmeric powder
2 - Onions
4 - chillies
2 - Tomatoes
3 tsp - oil
2 cups - water
1 tsp - Garam Masala
1/2 tsp - pepper powder
2 tsp - Lemon juice
Paste 1 Coriander paste:
1 bunch - Coriander leaves
1 Clove - Garlic
1-inch - Ginger 3 - chillies
3/4 tsp - salt
Paste 2 - Coconut paste:
1 - grated Coconut
1/4 cup - water
HOW TO MAKE ANDHRA CHICKEN CURRY:
Clean the chicken well.
Heat oil in a kadai, add chopped onions, tomatoes, chillies and the chicken.
Fry for 2 mins and then add salt, turmeric powder and some water.
Cover and cook till chicken is a little soft.
Add 4-5 tsps of the coriander paste.
Then add 1 tsp of the coconut paste and 1/2 cup water, and cook covered for 7 mins.
Add red chilli powder and cook for some more time till the chicken softens.
Add pepper powder and garam masala, and cook for 1 min. Then add 2 tsp of lemon juice.
Garnish with coriander leaves and serve with roti

Gongura Mutton

Gongura Mutton recipe is made with gongura leaves and mutton. Gongura is a telugu term for sorrel leaves in english. Gongura mutton curry is a mouthwatering recipe which is a South Indian Cuisine mainly it hails from the andhra region of Andhra Pradesh. It is like one of the most popular recipes in andhra along with gongura chicken. The recipe gives a different and unusual taste to the mutton as the gongura leaves or sorrel leaves have tangy taste. But adding the right amount of gongura or sorrel leaves would lessen the tangy flavor and gives the perfect taste if the ingredients are added in balance. Another tip to reduce the tangy taste is adding red chilli powder while cooking gongura, as doing so helps in reducing the sour taste to a large extent.

Gongura recipes are very interesting and I just love using these leaves and trying out different recipes like gongura pickle, gongura chutney, gongura pappu in andhra style etc Gongura is good to be included in our daily diet as it has got good amount of health benefits, very nutritional and good with lots of Vitamins too. The leaves have a red stem and a green stem and both the varieties are edible but red stem gives a bit sour taste and it is our choice as to which leaves we need to use.

INGREDIENTS
Gongura Mutton View 500 gms mutton cleaned and washed well
salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp ginger garlic paste
2 cups of red gongura leaves washed well(sorrel leaves)
1 large sized onion finely chopped
2 tbsp oil
1 tbsp coriander leaves
2 - 3 slit green chillies
4 - 5 curry leaves(optional)

Gongura Chicken

chicken is often cooked with vegetables like cucumber, drumsticks, potato, tomato, Indian broad beans etc….in Andhra. spices and masalas are added in very fewer quantities when cooked with vegetables.this is a healthy way of cooking chicken.so the elder people and children could digest easily.Andhra people often cook chicken with leaves like tender tamarind leaves, kenaf leaves/gongura/ambadi, garden sorrel, pudina/mint and curry leaves.but gongura chicken is the most popular among them.

last week when I was buying curries at a curry point(take away), I saw gongura mutton and asked them for taste.it was amazing and the taste was little different when compared with my recipe.I asked them about the ingredients.the difference is that they cook and grind the kenaf leaves before adding.they also add cashew nut paste.so I have prepared according to their suggestions and turned out really amazing.

for this recipe, you need to choose red gongura or kenaf leaves.you need to dry them in the shade until the moisture(water) on the leaves completely disappears.otherwise the kenaf leaves become gummy and smells raw.you may also like

INGREDIENTS
Gongura Chicken View Chicken : 1 lbs
Gongura/Sorrel Leaves/PulichaKeerai : 2 cups
Onion : 2 nos
Green Chili : 4 or as per ur taste
Coriander Powder : 1 tbsp
Oil : 3 tbsp
Water : 2 cups
Cumin : 1 tsp
Curry Leaves : 2 strands
Red Chili : 4 nos
To marinate Chicken:
Curd : 1 cup
Ginger Garlic paste : 1½ tbsp
Turmeric Powder : ½ tsp
Salt : 1 tsp
Red Chili Powder : 1 tbsp
Lemon Juice : 2 tsp
To grind:
Cinnamon : 5 nos ( 1 inch Sticks)
Cloves : 6 nos
Cardamom : 8 nos

Vankaya Kobbari Karam

This is all about a Andhra delicacy in which baby brinjals are stuffed with spicy coconut powder and cooked on low flame with oil and vapour.Andhra Cuisine has a special place for Brinjal and especially these cute little baby brinjals/egg plants(called Guthi Vankaya in telugu). It is almost considered as the king of vegetables. Let them call but to me Potato is the king and queen of all vegetables, that's another story .For now let us talk everything brinjal today

Vankaya aka Brinjal has a special place in Andhra Pelli Bojanam/Banthi(the meals served in Andhra marriages) and festival meals.It is considered as the king of vegetables in my part of land.It is a part of my earlierst food memories though I would not eat this vegetable fondly.I remember the days where all of our family members used to sit and plan the menu for many functions we held in our home.Dad would hold a piece of paper and write down the curries and fries that need to be included in the menu.Be it a house warming function or a marriage he would first write Brinjal Fry and ask us about the remaining items.Brinjal or better I call Guthi Vankaya is something that brings joy to every meal for Andhraites just like pickles and has a strong emotional food connection.If you only know to cut egg plant slices and pop them into oven, you would be delighted to know the variations we prepare with this fantastic and much loved Brinjal. Each and every method of brinjal preparation is unique in its own way with varied blend of spices that goes into it.They stand beautiful since the time they are harvested, bought and served as a part of the meal.Vankaya sivangi Pulusu is the one other oldest and traditional method of cooking Brinjal that is unique to Andhra cuisine.You would wonder to hear that there are songs dedicated to Brinjal in telugu movies. I would be even just flattened with the very sight of these fresh and tender brinjals while picking it from the vegetable shop.The best of the memories is to go and visit them in the Raithu Bazaar(Farmer's market) back home in my place,India.

They are not too dark in color.Eggplants should be vibrant/siky and shiny in color but not too darker those gives a impression of black.It indicates that they are stored for a long time. You don't see any patches,blemishes or wrinkled on them.These lines indicate that the brinjals are aged and about to lose their life since they are stored for a long time already. The skin should be tight. When you cut them you see fewer seeds.It indicates that the brinjal is young and tender.Ofcourse this is helpful not while buying before selecting it to cook These baby brinjals are best for making stuffed varieties where as long brinjals are ideal for making normal curries and stews.

As the name indicates(Vankaya Kobbari Karam aka Brinjals stufefd with spicy coconut powder), the recipe calls for tender baby brinjals that are slit and stuffed with the coconut spice powder.It is fondly called as Kobbari Karam in Telugu which can had as a side dish with Idli or dosa or even with plain rice and ofcourse with a dollop of ghee.It is a handy cury powder kind of spice powder that you can sprinkle on top of any vegetables fries.You can make this ahead in bigger batches and store them for 6-8 months.Mom would pack huge packets of these variety spice powders and tuck into our luggage bags.They are life savers in fact that too when we live in a foriegn land where we are deprived of home cooked food(yeah I meant meals cooked by mom).I make these spice powders instantly instantly when my stock gets over but the taste of those made by my mom and favourite aunt is the best!They have that smell and aroma of real spices and lentils in them that are grown locally.I have a little collection of home made Andhhra Spice Powders for you that we widely use in curries, vegetable fries and also for breakfast items like Dosa/Idli.

Remember to store them in air tight containers to retain the freshness and aroma.When you have these at hand,you can sprinkle over fried vegetables, stews, and vepudu kuralu Wash brinjals before attempting to cut them under a flow of water which ensures that any chemicals stringed to it are washed away.Brinnjals get sour and tend to change color when cut exposed to air.Always keep a bowl of salted wtaer ready before attempting to chop it and immerse the cut brinjal in it immediately after chopping them, For this recipe we are not going to chop them into pieces,instead slit them little open .I said the recipe is simple and showing you the same now Since we are using a dry powder in this version we need a spalsh of tamrind juice to bind the spice powder to the brinjals.But take care not to add too much as it can make the curry tangy.Freshly chopped herbs like coriander are always like an icingn on the cake.The fresh coriander makes any dish flavourful.If you wish not to add, please feel free to skip.

The stuffing needs to be done carefully so as to ensure you are not breaking the brinjal into pieces.You only effort lies in this place throughout this preparation.I know I know you are rolling your eye balls as to why one needs to worry about all these as they anyhow go into our hungry stomachs.Remember, the way that these brinjals are stuffed and cooked with spices inside has its unique way of taste.The flesh of tender brinjals stays soft and juicy while the roasted spice powder turns out into a semi-solid coating texture to it.The joy of pulling each piece with your onw fingers while eating it in the meal is an added bonus in this.You would experience each bite making you travel through the heaven of spice lands.No doubt brinjal is a pride of Authentic Andhra cuisine.My country India is diverse in cultures and traditions.The same diversity can be spotted in different cuisines and food habits varying from state to state but is equally respected and adored by each other. The joy of sharing and eating is same anywhere , isn't it The stuffed brinjals are allowed to setle down for a while to let them get tact into the vegetables.these are carefully cooked in a wide pan with a little dose of cooking oil.The technique is to cook the brinjals to tender with few splashes of water which creates a vapour that enables brinjals to get cooked wothout burning.It is required to keep this dish cooked covered to ensure the vapour is not going out.Anothercare is to carefully handle the brinjals while turning them as they will turn out to be too tender to handle and can be easily broken into pieces.Remember we are making a stuffed brinjal/Guthi Vankaya

INGREDIENTS
Vankaya Kobbari Karam View ½kg Baby Brinjals
4 tbsp Oil
5-6 tbsp Coconut Spice powder/Kobbari Karam
2 tbsp Red chilli powder
2-3 tbsp tamarind juice
salt
2 tbsp Chopped coriander
½cup water

Dondakaya Fry(Tindoora Fry)

Indian Ivy Gourd is a widely consumed vegetable, available in India through out the year. Called Dondakaya (Telugu) or Tindora/Tondli (Hindi), these cute looking small, stubby, green colored vegetables which grow aggressively on vines are used to prepare delicious stuffed curries, stews, pickles, salads and stir fries.

To many, dondakaya is an unusual vegetable, not very common, unlike in our parts of India where its pretty popular. You will find extremities with regard to the popularity of dondakaya, where one either hates this vegetable or just loves it. I, for one love this vegetable and prepare it regularly at home and why not, its available in abundance, fresh, cheap, healthy and tasty.
I have looked up the internet and came up with the common names by which Ivy Gourds are known in other languages as well as some interesting information about this vegetable.

In Andhra, ivy gourds are abundantly available and, Dondakaya Vepudu (stir fry dish) and Gutti Dondakaya Kura ( a stuffed dish) are popular preparations, of course this humble looking vegetable is cooked along with other vegetables to prepare stews like avial etc. There are many variations to the dondakaya fry, depending on the region its being prepared.Today's recipe is Dondakaya Vepudu, a popular Andhra style preparation, where the finely sliced gherkins are infused with a tempering of fresh curry leaves and mustard seeds and stir fried in a coarse powder of roasted dry red chillis, cumin seeds and peanuts. This stir-fry recipe is simple, though the preparation part of slicing the gherkins is time-consuming, but worth the effort. The dondakaya stir-fry has a nice crunchy texture with a mild spice-sweet nutty flavor due to the red chillis and peanuts and goes well with steamed white rice.

MAIN INGREDIENTS:
Dondakaya Fry View tindora
INGREDIENTS
250 gms /1/4 kg Dondakayalu / Tondli / Ivy Gourds
½ tsp mustard seeds
10-12 fresh curry leaves
pinch of turmeric pwd
salt to taste
1 ½ tbsp oil
1-2 tbsp roasted peanuts (garnish)
To be roasted in oil and ground to a coarse pwd:
few drops of oil
3/4 tsp cumin seeds
2 dry red chillis – remove stalk, tear into two and de-seed (adjust according to your spice level)
1 1/2 tbsp roasted peanuts

Bagara Baingan

Bagara Baingan is a relatively mellow Hyderabad dish that uses young brinjal or baingan and a masala paste with peanuts. I tried this with roti and it was a delicious combination! A friend of mine had been asking me for a good bagara baingan recipe after trying it in Hyderabad so I was kinda forced into making this but boy, am I glad I did. Try this easy bagara bainga at home, you surely won't be disappointed. This bagara baingan recipe is loosely based on a recipe I saw in a Nita Mehta book at the library. I didn't borrow it so made this based on what I could remember from her recipe. The amount of ingredients are all my own approximation but it turned out very tasty, a perfect combo with roti, pulao or biryani

INGREDIENTS
Bagara Baingan View 6 purple baby brinjals
2 tbsp white sesame seeds
2 tbsp peanuts
2 tbsp grated coconut
1 onion, chopped fine
1" piece of ginger
2 garlic pods (or 2 tsp ginger garlic paste)
½tsp turmeric powder
1 tsp jeera / cumin seeds
1 tbsp coriander powder/malli podi
1 tsp red chilli powder (or to taste)
A small lemon sized ball of tamarind
1 tbsp oil
Salt
Fresh coriander leaves for garnish
INSTRUCTIONS.
Dry roast the peanuts and sesame seeds separately until golden brown. Set aside to cool. Then, grind together with the coconut and little water to form a smooth paste.
Extract the tamarind paste in 1 cup warm water. Grind the ginger and garlic together if using fresh gg paste.
Fry the brinjals in oil until soft but still holds shape. Drain and set aside. In the same oil, fry the onions and ginger garlic paste until golden. Then add the ground paste and fry for a minute.
To this, add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry for another minute.
Add the tamarind water, mix, then add the brinjals and cook closed for 5-10 mins. Garnish with fresh coriander leaves before serving.

Bendi Fry

This bendakaya fry is made using few spices and few Ingredients and the outcome of this recipe is perfect and delicious and the bhindi is stir fried perfectly. Andhra style bendakaya/okra/bhindi is stir fried by adding curry leaves here which gives a good taste to the whole dish. There are few points to be noted while making bhindi fry such as they should be washed well before cutting and then need to be wiped dry without any moist content on the outer part of the bhindi.

Bendakaya is very sticky and it should never be washed after cutting. Wash it before cutting and it is very important to chop them only when the bendakaya gets dry. Bendakaya fry in this post is done using sliced onions, curry leaves which gives a good flavor to the bhindi fry and also gives a good aroma due to the added ingredients and also due to the spices added into it.

INGREDIENTS
Bendi Fry View 750 gms bendakaya/okra/bhindi
2 tbsp oil
1 tsp cumin seeds/zeera
8-10 curry leaves
2 medium size onions, finely sliced
salt - as per taste
1 tsp coriander seeds powder
1 tsp red chilli powder
INSTRUCTIONS
Firstly, wash okra well under water, wipe every okra until it is dry and cut them into round pieces. Take a wok , add oil into it and heat it. Add cumin seeds. Add curry leaves into it and let them crackle. Add sliced onions into it and saute until they turn soft. Add the okra/bendakaya pieces into it and stir on high flame for few minutes. Reduce the flame to sim, cook the bhindi and stir/toss the bhindi for every 3-4 minutes until the bhindi changes its color. Add salt and mix/toss well. Cook for 2-3 minutes on sim flame and keep tossing in between. When the bhindi gets soft, add roasted coriander seeds powder into it and mix well. Cook again for 2-3 minutes and stir. Lastly, add red chilli powder into it, toss/mix well and cook for a minute or two. Bendakaya vepudu is ready to be served.