Kitchen Corner-Try It

Vada Chicken Curry- Andhra Chicken Curry and Medu Vada - Garelu Kodi Pulusu  Today's recipe is a treat for all chicken lovers- it is spicy chicken curry with crispy fried vadas. Sambar vada and rasa vada are popular tea time snack. How about vada chicken curry? Have you tried this delectable combo before? Garelu/ urad dal vadas and spicy chicken curry is one of a kind unique combo, of Andhra cuisine. It is popular in the southern Andhra and Telangana regions. The crispy fried vadas or medu vada is a delicious snack on its own. But vadas dipped into spicy chicken curry/pulusu are delicious, and you cannot stop munching. Vada chicken curry is simple but gives you an exotic eating experience. You can enjoy this as a snack, quick and tasty lunch, or light dinner. Sounds exciting, then check the recipe below. It is super simple to make. Andhra chicken curry/ Chicken pulusu is a spicy, flavorful chicken curry, one of our family favorites. There is nothing like an easy-to-make, heartwarm...

Andhra Style Green Chilli Chicken Today's recipe is a delicious and spicy Andhra style green chili chicken. This is the fourth recipe I am sharing for this year's Christmas menu. This is a spicy notch up to the regular dry chicken roast recipe. Chicken lovers will love this simple, yet flavorful chicken with the enticing flavor of chilies and spices. For me, this is absolute comfort food and has the deep essence of homey South Indian food. It is perfect with steamed rice and rasam. I spent most of my childhood in Andhra Pradesh and most of my childhood memories are surrounded by flavors of Andhra food. Andhra cuisine is known for its diversity- it is rich, tangy, hot and flavorful. They have some of the best spiciest delicacies and I have already shared some of my favorites like pulihora, Andhra fish curry, gongura pickle , Aavakaya ,etc. Andhra chili chicken is common in the restaurant menu in Bangalore and Delhi. But it is not the regular Indo Chinese chilly chicken ...

Gongura Chicken Curry Gongura  chicken curry or chicken curry with sorrel leaves is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is known for it tangy taste. It is used to make dal/lentil curries and also added in chicken and mutton curries. This spicy tangy chicken curry is a great accompaniment with rice or chapati.This is not the authentic Andhra curry but a home style version that my mom used to make. We spend several years in Andhra and mom picked up the food culture and Andhra and experiments several recipes and this is one is a family favorite. Try this simple, spicy and aromatic chicken curry,you will surely love this . Ingredients Chicken- 1 1/2 lb Sorrel leaves/gongura leaves- 1 big bunch Onions-   3  medium Green Chilly- 2 Chilly powder- 2  tsp Kashmiri chilly power- 1 tsp Ginger  -   2 inch thick Garlic-      8-10 Garam Masala- 1 tsp hing- a pinch Bay leaves-2...

Gongura Pickle/Sorrel Leaves Pickle Gongura Pickle/Sorrel Leaves Pickle is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is used to make dal/lentil curries. The variety of dishes made with sorrel leaves does not end here. It is added to wide range of curries both vegetarian and non vegetarian. But my favorites is gongura mutton curry, gongura pachadi and pickle.Some of my dad's Andhra friends used to bring this pickle along with Avankaya (mango pickle) when they came to visit and it is finger licking good. Try this, you will surely love it. Ingredients Sorrel leaves/gongura leaves- 1 big bunch Garlic - 6-8 pods Chilly powder- 2 tbs Fenugreek powder- 1/2 tsp Coriander seeds- 1 tsp Hing- a pinch Turmeric powder- 1/4 tsp Urad dal- 1 tsp Chana dal- 1 tbs Cumin seeds- 1/2 tsp Tamarind- 1 small ball Gingerly oil-1/2 cup Mustard seeds-  1/2 tsp  Start with separating gongura leaves from the stem. You can discard the stem. Wash ...

Andhra Mango Pickle/ Aavakaya Today's recipe is a condiment - Aavakaya/Andhra mango pickle. I spend most of my childhood in Andhra and I love Andhra food. My mom still makes Andhra food and making avankaya during mango season is still a tradition at home. This pickle is towards the spicy side with lots of chilly powder that may sound scary. But believe me, chilly powder,salt and oil is the key ingredients,it adds taste and color and also serves as preservative. If carefully made,this pickle can be preserved for over a year. It is a great accompaniment with dal curry or with simple curd rice. Recipe source here Ingredients Mango cubes- 5 cup Chilly powder- 1 cup Mustard powder- 1 cup Salt -3/4 cup Roasted Methi/ fenugreek  powder- 1 tbs Gingerly Oil- 1 1/2cup Whole cloves of garlic- 5-8 Chana dal- 2 tsp (optional) Clean and wipe dry the mangoes. The mangoes selected for pickling should be firm in touch and sour Cut mangoes into cubes. If you have a sharp kn...

Chegodilu/Crispy Savory Snack Chegodilu is a crunchy and delectable tea time snack. It is ring shaped crispy snack made with rice flour and flavored with cumin and sesame seeds.It is popular Andhra snack. Ingredients Rice flour- 1 1/2 cup Water- 1 1/2 cup Sesame seeds- 2-3 tbs Cumin seeds- 1 tsp Chilly powder- 1/2 tsp Hing- 1/3 tsp Salt to taste Oil for frying  Bring water to a boil. Heat 3 tbs of oil in a pan. Mix in rice flour,salt,sesame seeds,cumin seeds, chilly powder and hing in a bowl. Pour over the hot oil and using a fork mix well and evenly distribute the oil. It should resemble wet sand. Now pour over the boiling water and mix till the dough comes together.Close with a tight lid and allow it to cool down a  bit and then knead into a smooth dough. Cover with damp cloth and let it rest for ten minutes. Take small golf sized balls and roll it into a cylinder and then like a rope. Pinch the two ends together to form a circle and keep aside covered wi...