Preethi's Andhra Kitchen

Preparation :-

• Take 4 bread slices , cut their 4 corners and cut them vertically 3 pieces.
• Take a bowl and take 1 cup of seived besan / gram flour, 1/4 cup of rice flour , 1tspn salt , 1/4 tspn chilly powder , 3 green chillies chopped finely , pinch of soda , 1/2 tspn cumin seeds , add finely chopped coriander leaves and curry leaves . Mix all.
• Add enough water to make it as bajji mix consistency and mix it without any lumps.
• In mean time heat a kadai with enough oil to deep fry pakodas, put flame in medium.
• When oil is hot take 2 tspns out of it and mix it with batter.
• Take bread slices one at a time dip them in batter and see that they are coated well on all sides and slowly put them in oil and fry them both sides till golden brown .
• Take them into a paper towel .
  
• Serve them hot with ketchup or mint/ coriander chutney.

Preparation:-

• Clean 1 lb of boneless chicken ( i like to use breast piece) and cut into small pieces.
• In a big bowl take 1/2 cup of thick curd that is strained either in a muslin cloth or tea strainer . See that there is very less moisture content in the curd.
• To this curd add 1 &1/4 tspn salt , 3/4 tspn chilly powder , 1 tspn tandoori masala , 1 tspn kasoori methi powder , 1/2 tspn coriander powder , 1/4 tspn garam masala powder , big pinch of red food colour , 1 tspn of ginger garlic paste and squeeze in juice of 1/2 a big lemon . Mix all nicely and add 2 tspns of oil in it . Make it like a thick paste , donot add water at all.
• To this mixture add cleaned chicken and mix gently .
• Next add onion cubes/chunks and mix it .( u can add cubes of bell peppers and tomatoes but personally i dont like them so i didnot include)
• Marinate this in refrigerator for 8hrs . Normally if i want to do tikkas in the evening then i will marinate in the morning .
• Soak bamboo skewers in water for 2 hrs.
• Now when u want to start making tikka take out the bowl from fridge and start skewing . For that take skewer pierce a piece of chicken , next onion , next chicken piece like that skew them alternately .
• Put this skewers on a oven safe tray and brush the skewers with oil on top side . ( Put the skewers like how i did so that all the juices while baking will fall directly on the tray leaving tikkas dry if not they will become soggy )
• Preheat oven @ 500 degree F and then put this in oven in the bottom rack.
• After 15 mins pull out the tray carefully wearing ur glouses and reverse the skewers ( sometimes when u r trying to reverse skewers they may not get reversed because the cooked side becomes lite and uncooked side is heavier ,if u get that situation then take 2 aluminium foil rolls and put skewers on them like i did and put them little closer then they will get reversed easily) , brush with oil this side and put it back in oven and now change the mode to BROIL . After 15 mins switch off the oven and after 2 mins takeout the tray .
• Squeeze lime juice on skewers and litely sprinkle chat masala on it and serve it hot to ur guest.

This is one of my favourite snack items . Whenever i make dosa batter i divide them into half while grinding . One batch i will grind in a solid consistency and another in a bit liquid consistency. Solid consistency batter i use it for making either punugulu / gunta ponganalu (paniaram) and liquid consistency batter for making dosas. If u r in dieting and want to reduce deep frys then make guntaponganalu otherwise enjoy punugulu .

Preparation :-

• Wash & soak 1/2 cup urad dal and 1 cup raw rice together in sufficient water for 6 hrs .

• After 6hrs has completed drain water and grind it to a solid consistency almost like vada batter consistency. In last round of grinding add 1 tspn salt . Better to use mixcy for grinding since it is a small amount. Add very little water while grinding.

• Ferment this batter overnight .

• If u want to have this for evening snack it would be better to soak rice & dal before night and in the morning grind them and allow to ferment atleast 8 hrs and by evening ur batter will be ready to make punugulu .

• Just before making punugulu add 1 finely chopped onion , 1/2 tspn chilly powder / green chillies , finely chopped coriander sprigs , finely chopped curry leaves , 1/2 tspn cumin seeds , pinch of soda , adjust salt .

• Heat oil in a pan sufficient for deep frying . When oil is hot start making punugulu with hand , dropping small lumps of batter slowly. Fry them nicely till u see lite golden brown shade and takeout into a paper towel .

• Enjoy it with karrapodi & ghee or with coconut/peanut chutney.

This recipe was shared by Mrs.Sundara kanaka Durga , one of my blog followers . After seeing her recipe whenever i make omlette i am including veggies in that . This is a very healthy recipe for kids . I knew so many kids who dont eat carrot , cabbage , beans and all .So for those kids this recipe is wonderful since after making omlette they dont recognize the taste of veggies . Mom's u can chop all veggies in night and store them in a airthight container and in morning u can make this vegetable omlette with toasted bread and give it to ur hubby , kids and make urself healthy. Finally i need to thank kanaka durga garu for sharing a wonderful and healthy recipe to all of us.

Preparation :-

• Break 3 or 4 eggs in a bowl . Add 1/2tspn chilly powder , 1/2 tspn salt , pinch of turmeric , pinch of ginger garlic paste , 1/4 tspn coriander powder , pinch of garam masala powder& pinch of pepper powder . Beat this egg mixture well till all spices r nicely mixed . If u like u can include small amount of cheese also.

• Grate 1 carrot , finely chop small piece of cabbage , 1/2 capsicum , 1 small onion , few coriander leaves . U can even add spinach & mint if u like their flavour .

• Add chopped veggies to egg mixture and beat again with a beater .

• Heat a tawa or pan , smear it with a tspn of oil and when it turns hot make omlettes to ur required size. (cook covered , so that veggies cook faster)

• Enjoy healthy mixed vegetable omlette with toasted bread or with rice or with roti . I love to roll roti & omlette together and i enjoy with ketchup.

Preparation :-

• Take 5 chicken drumsticks and wash them. Drain the water completely.

• Put 3 -4 deep incesions on each drumstick where ever u find a thick mass of meat.

• Take a small bowl and mix in 1/2tspn chilly powder , 1/2tspn salt , pinch of garam masala powder , 1/4 tspn coriander powder and juice of 1/2 lemon. Make as a paste . Rub this paste on the incesions.

• Now take a big bowl add 1/2 cup thick curd , 1tspn salt , 1/2 tspn chilly powder , 1/2 tspn coriander powder , 1/4 tspn cumin powder , 1/2 tspn garam masala powder , 1tspn kasoori methi powder , 1/2 tspn pepper , 1 tbspn freshly ground gingergarlic paste , pinch of red food colour, juice of 1/2 lemon. Mix all nicely and dont add water at all. This paste should be very thick . Now add drumsticks in this marinade , mix well and add 2 tbspns oil and give a good mix . It would be better if u can marinate overnight.

• If u have a pan like this with a mesh standing on top of it this is the best thing to use becoz the juices fall on the tray leaving chicken dry . Otherwise u can use normal tray/pan like me.

• Now take a pan / aluminium tray , chop some vegetables like carrots , onions and arrange like a bed and on top put drumsticks.

• Preheat oven to 450 degree F and put the tray in down rack . After 15 mins takeout the tray drain the juices and reverse the drumsticks and put it back in oven and cook for 15 mins and switchoff oven and check whether drumsticks are cooked perfectly . If so takeout the tray from the oven.

• Heat a dosa pan add a tspn of oil and smear it. Fry chopped onions till half done and fry drumsticks on pan putting the flame on medium heat , while they r frying sprinkle lemon juice on it and sprinkle chat masala (optional).

• Take them into a plate , wrap them with aluminium foil and serve hot with fried onions.