CHICKEN 65

 INGREDIANTS:
Chicken 1 Kg
Chilli Powder - 4 tsps
Chicken 65 masala ( optional ) 
Ginger & Garlic paste 3- 4 tsp
Tumeric Powder 1 tsp
Curd ( optional ) 
Lemon
curry leaves
oil
salt to taste
 
Method 
 
Take the chicken and wash it nicely. 
Then add the chilli powder, ginger garlic paste, tumeric powder, curd ( optional ) salt and marinate the chicken, keep it aside for 1 hr. 
Then in a kadai take some oil and heat it for deep frying the chicken. 
While deep frying the chicken add 3-4 curry leaves to each set you are frying that will give a flavour. 
After frying the chicken , squeeze the lemon on top of it and serve

chamadumpa fry

hamadumpa fry is very tasty ..you can use this as a sidedish with any gravy curries or you can eat like an appetizer..This can be made in different types.
Type 1: just fry it but not boiling

Ingredients:

Chaamadumpalu/arbi/Taro roots 6

red chilli powder 1 spoon

turmeric powder 1/8 table spoon

oil 5 tablespoons

salt 11/2 tablespoon(vary acc to your taste)

Preparation:

1. first peel chamadumpalu using a peeler and cut the peeled roots into small cubes.

2. Take a pan and put it on medium heat ,once the pan gets heated pour the oil into the pan.

3.Once the oil gets heated put chaamadumpa pieces into oil and reduce the heat to low and let it fry for 15 to 20 min.In between stir the pieces.

4.once the chaamadumpa pieces turned into golden brown color remove the friedchaamadumpa pieces from the pan and place it on a paper towel(tissue).

5.Eat it with any gravy(liquid) curry/eat as an appetizer.

Type 2 : boil arbi with little fry

Ingredients:

arbi/chaamadumpa - 250 gms

green chillies - 4to5
coriander leaves - 1 small bunch
oil
salt to taste
turmeric powder
Preparation:
boil chaamadumpa and peel them make into pieces,take oil in pan add thesechaamadumpa pieces along with salt and turmeric. Meanwhile chop coriander leaves and green chillies in a chopper and add this to chaamadumpa pieces and fry them nicely .It will be good with any gravy curries.
Type 3: Baking dumpaas/arbi using oven
These oven baked chaama dumpa vepudu/fry can served with rice anddal/sambar/rasam or yogurt combination.

Ingredients:
Chaamadumpass 6
chill-garlic powder 1 spoon
turmeric powder 1/8th spoon
salt to taste

preparation:
1.Boil chaamadumpa in water until they become tender. Overboiling makes them mushy so keep checking and remove them before they turn to soft. When they are cooled enough to touch, peel the skins. Cut each, round shaped pieces of quarter inch thickness.

2.In a vessel, one spoon of oil. Add salt, red chilli-garlic powder and turmeric to taste and mix it . Add and toss the cut chaamadumpa pieces.

3.Spread them in rows neatly on a foil covered baking tray and bake them at 350 F for about 10 minutes. Also broil each side for about 2 to 5 minutes, until they are golden-brown.

4. Remove the baking tray from the oven and serve hot.

While boiling and baking, pay attention to the time and the cooking process. Overcooking in water or overbaking may result in mushy or blackenedchaamadumpa chips instead of golden, crispy color.

BOBATLU

ఆంద్ర లో చిన్న పిల్లలు 

బోరలో పడినపుడు  బోబట్లు వేస్తారు 

Ingredients

For Stuffing:

1/2 Cup Bengal gram dal
3/4 cups sugar / jaggery powdered
1 tsp Cardamom powder

For covering:

1/4 cup maida
1/4 cup wheat flour
1/2 cup oil

Method:

1. Pressure cook the dal with 1 1/2 cup water and drain out extra water.
2. Mash the dal, add the sugar,cardamom powder, a pinch of salt mix well and allow it to cool.
3. In a bowl, mix the  maida, wheat flour, salt,4 tablespoons oil,add water drop by drop and knead well the dough.
3. Knead until the dough becomes very soft and pliable and keep aside for 2 hours.
4. Make small balls of the mashed dal and keep aside.
5. After 2 hours again knead the dough and make 1 inch balls from the dough.
6. Roll the dough balls in rolling pin, the edges should be thin and in the centre should be thick, into disc shape.
7. Put the sweet dal ball in the centre of the  disc and seal the disc in circular shape.
8. Again press the circle in between palms like roti.
9. Heat oil in griddle, put the roti and cook for 5 minutes in low heat and flip the other side, cook for another 4 minutes.

FRENCH FRIES

Ingredients:
6 large baking potatoes, cut into strips
Oil for deep frying 
Salt

How to make french fries:

1. Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
2. Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
3. Heat oil in deep fryer to about 375°.
4. Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.

1. Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

mirchi baji

Method

1. Wash and dry the green chillis
2. Cut the chillis in the middle(do not fully cut it) and remove the seeds from them
3. Mix 2 or 3 spoons of besan, little bit of salt and ajwain in the tamarind paste to make it into a tight paste(so that it is to stuff in the chillis)
4. Take each chilli and put the above mixture into them
5. Make a batter of besan and salt to taste
6. Heat oil in a medium size pan
7. Dip each chilli in the batter and put them in the oil
8. Fry the chillis until golden brown
9. Serve them hot for an afternoon snack on a rainy or cold day

Tip:
After frying the chillies, cut them with a butter knife slightly and fill them with finely chopped onions. Add a dash of lemon and serve. I gaurantee it will be a super hit...

SEV PURI

INGREDIANTS

10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera) 

How to make sev puri:

• Arrange the puris on a plate make a hole in each puri in the centre.
• Fill with a few chopped boiled potato cubes.
• Add about 1/4 tsp of tamarind and green chutneys in each.
• Sprinkle cumin powder, salt, red chilli powder.
• Sprinkle finely chopped onions.
• Then generously sprinkle sev all over the puris.
• Garnish with finely chopped coriander.
• Serve fresh..

Arisalu

Ingredients:
1 large bowl of finely grated jaggery
1 teaspoon of ellachi
1 bowl of rice flour
oil to fry

Process:
1) take a wide vessel and put jaggery into it, add only little amount of water so as to just soak the jaggery
2) now simmer ur gas stove and keep stirring
3) add the ellachi powder
4) as the jaggery in the vessel dissolves and starts boiling....
5) slowly add the rice flour.....little by little
6) add until the mixture of jaggery and rice flour is soft(if u add too much rice flour the mixture might become hard )
7) to check whether the mixture is right enough just press in between ur fingers and it should feel very soft
8) now bring down the vessel, and heat oil in a frying pan
9) make round balls with the mixture and press them to the size of half ur palm
10) make them thick, almost 1 inch in height
11) fry them in oil
12) serve like a sweet dish