Saturday, February 1, 2014

Posted by Priya Rao | 7:06 PM | No comments
Why always prefer Manchurian or French fries as a side dish with soup? Try these cutlets.The recipe is soft inside and crispier outside. This will be a variety and yummy starter.

  • Papad pieces -- 1 cup
  • Chicken -- 500 gms, cut into pieces
  • Pepper Powder -- 1 1/2 tsp
  • Salt -- as per required
  • Chillis -- 4, chopped
  • Lemon Grass -- 1 tsp, chopped (optional)
  • Ginger Garlic paste -- 2 tbsp
  • Soya Sauce -- 2 tbsp
  • Spring onions -- 1/4 cup, chopped
  • Mint Leaves -- a fistful
  • Oil -- for deep frying
  • Boil Chicken pieces.
  • Take a bowl and mix all the ingredients except oil and papad.
  • Let it stay for 30 min.
  • Now shape the mixture in the form of cutlets and place the papad pieces on them.
  • Deep fry the cutlets until golden brown.
  • Garnish with capsicum, and cucumber pieces.
  • Serve hot with Tomato or chilli sauce.

Saturday, January 25, 2014

Posted by Priya Rao | 3:12 PM | No comments
This is such a wonderfully delicious recipe, easy, fast and the chicken stays super moist, not to mention it’s very low in fat and calories, but the flavour will knock your socks off!


  • Chicken -- 250 gms (boneless,skinless)
  • Yogurt -- 1 cup
  • Garlic cloves -- 4 minced
  • Ginger -- 1"
  • Lemon Juice -- 1 tsp
  • Green Chillis -- 4
  • Olive oil -- 1 tbsp
  • Cilantro leaves -- 1 tsp chopped 
  • Garam masala powder -- 1 tbsp
  • Dash of Salt and pepper –more to taste


  • Wash and clean the chicken and keep aside.
  • In a blender, blend the garlic,ginger,chillis,cilantro leaves into a fine paste.
  • Add yogurt, blended paste, olive oil,lemon juice, pepper, salt and masala powder into a mixing bowl. Taste and add more salt and pepper if necessary.
  • Cut chicken into bite size piece so they will easily slide onto the kebab, place in a bowl with yogurt mixture.
  • Coat all chicken pieces evenly, cover with plastic wrap and place in refrigerator for a minimum of 2 hours.
  • Preheat grill to 350 degrees.
  • Slide chicken pieces onto skewers (add your favorite veggies here if you want)and place diagonally on grill for that lovely grill mark effect. I let the kebabs cook for about 8 minutes and then flip, cook for another 8 and remove. Discard the yogurt sauce.
  • Serve hot.
Posted by Priya Rao | 2:43 PM | No comments
Chicken Pickle is a famous Andhra recipe for its spicy and tangy taste.. This can be used with rotis,dosa and more especially with rice. If tasted once, no body can eat it just once..

  • Boneless Chicken -- 500 gms
  • Ginger Garlic Paste -- 1/2 cup
  • Red Chilli Powder -- 1/4 cup
  • Turmeric Powder -- 1/2 tsp
  • Lemon-- 5 (extract juice)
  • Salt -- 4 tbsp (adjust according to the taste)
  • Oil -- For deep frying
  • Mustard Powder --2 tbsp
  • Fenugreek powder --1/2 tsp

For Masala Powder:
  • Coriander seeds – 2tbsp
  • Cumin seeds -- 1 tsp
  • Cloves-8
  • Cinnamon-2″ piece
  • Cardamom – 3
  • Poppy seeds- 1 tsp(Dry fried)
For Tempering:
  • Oil -100 ml
  • Dry red chillies- 4
  • Garlic cloves -- 10 nos
  • Cumin seeds-1 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves-2 springs
  • Hing -1/8 tsp
  • Clean and cut chicken into small pieces.
  • Dry the chicken pieces on a paper towel.
  • Apply salt, red chilli powder and turmeric powder to it and let it marinate for 15 min.
  • Meanwhile dry fry all the spices individually listed for masala powder on low flame till nice aroma comes out. Do not burn them (the pickle would turn bitter if spices are over burnt).
  • Now heat a pan add oil and fry chicken pieces till golden brown.
  • Now to the fried chicken add ginger garlic paste and fry for 3 mins and switch off stove.
  • Heat 100 ml oil in another vessel.Add all the ingredients listed on for tempering and saute well.To this add masala powder and cook for 3 min,now add deep fried chicken pieces with any left over gravy and oil.
  • Take a dry bowl and add salt ,red chilli powder , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.
  • Take a bowl and squeeze juice of 5 lemon.Heat the juice for 3 min on a low flame.Let it cool.
  • Once the chicken is cooled add this lemon juice and mix nicely.
  • Transfer it to a dry storage container.
  • Serve it with hot rice.
  • Heating lemon juice is important to protect pickle from spoiling.
  • Refrigerate it for long shelf life.
  • Do not burn the spices while frying,otherwise the pickle would turn bitter if spices are over burnt.

Thursday, January 23, 2014

Posted by Priya Rao | 11:51 PM | No comments
Chicken Rasam...Isn't it looks strange.Why always make fries,biryani,curries with Chicken.. Try this rasam for a change..Hope you like it..

Wednesday, January 22, 2014

Posted by Priya Rao | 3:56 PM | No comments
Hyderabadi Biryani is a  biryani dish made with basmati rice and lamb meat. Popular variations use chicken instead of lamb.The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.
  • Chicken (with bone) -- 3/4 kg (washed )
  • Onions -- 2 (cut lengthwise)  (fried deeply)
  • Oil -- 1/4 cup
  • Ghee -- 2tbsp
  • Basmati Rice -- 3 cups (washed and soaked for about 20 minutes)
  • Coriander Leaves -- 1/4 cup
  • Mint Leaves -- 1/4 cup
  • Bay leaves -- 1
  • Cloves -- 2
  • Shah jeera or black cumin -- 2 tsp
  • Saffron -- 1 tsp
Marinade Mix :
  • Green Chilies -- 5-6 (according to your spice level) (finely chopped)
  • Ginger & garlic Paste -- 2 tbsp
  • Turmeric powder -- 1/4 tsp
  • Coriander Powder -- 1 tbsp
  • Salt -- required to taste
  • Yogurt -- 1/2 cup
  • Shah jeera or Black cumin seeds -- 2 tsp
  • Red chili powder -- 2 tsp (Optional)
  • Lime juice -- 2 tbsp
To Grind :
  • Coriander Leaves --  1/4 cup (chopped finely)
  • Mint Leaves --1/2 cup (Chopped Finely )
  • Whole Black Pepper / Peppercorns -- 7-8
  • Bay leaves -- 2
  • Cloves -- 3
  • Cinnamon Sticks -- 1"
  • Green cardamom -- 3
  • Wash and soak the basmati rice for 20 minutes.
  • Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp and dark brown
  • Wash the cut chicken and drain them and kept it aside.
  • Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder and finely add the mint leaves, coriander leaves into ground mixture and again pulse it for 2 sec to make a coarse paste.
  • Now add the ground mixture with the washed chicken and add the remaining marinade mix and some fried onions into them.
  • Mix it all together and let it sit for 30 minutes.
  • Boil the water in a heavy bottomed wide vessel and when it comes to a full boil,  add some oil, ghee, shah jeera, bay leaves (1),  cloves (2), cinnamon ( 1/4 ” ).
  • When the water comes to full boil add the soaked rice  and just cook the rice in high heat for 3 -4 minutes and check the rice it should be half cooked (50% cooked).
  • Now carefully drain the rice and keep them aside.( make sure it’s only  half cooked, don’t over cook it )
  • Add the saffron in a 3tbsp of hot water and mix it well.
  • Heat the  same heavy bottomed vessel add some oil, ghee and spread the marinated chicken at the bottom.
  • Now add the cooked (half) rice on top of the chicken, spread some fried onions, remaining mint leaves, coriander leaves on top of the rice.
  • Finally pour the saffron water on top of it.
  • You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel.
  • Here I’ve used kitchen towel and put the tight lid on top of it.
  • Cook on high heat for 2 – 3 minutes till you see water drops inside the lid.
  • Now completely reduce the heat into medium flame and remove the biryani vessel.
  • Now place a flat heavy bottomed non-stick pan on the heat  and allow it to heat. (this will make sure the bottom part doesn’t burn)
  • After that  on top of it place the biryani vessel and cook for 30 -35 minutes. (or you can cook the biryani in low heat for 40 minutes)
  • You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now.
  • Now turn it off the heat and remove the vessel.
  • Slowly remove the lid and kitchen towel and you will see beautifully cooked dum biryani ready for you.
There is another way to make Chicken Biryani in Muslim's Style..This is my favorite and the most popular of all the recipes in my blog.

Posted by Priya Rao | 2:46 AM | No comments
Chicken Curry (Kodi Koora) is the popular dish of Andhra Pradesh, often made with range of spices and condiments. The gravy base is usually Onions, Coriander and Coconut. These gravies are mixed with steamed rice on the plate during lunch.

A typical curry consists of chicken in an onion, tomato, and yogurt-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including cumin, cinnamon, cardamom. Chicken curry is sometimes made with pre-made curry powder. Milk is sometimes added to decrease the spiciness.


  • Chicken -- 500gms washed and cleaned
  • Onions -- 3 large finely sliced
  • Tomato -- 1 large finely sliced
  • Green chilies -- 4-5 slit lengthwise
  • Red chili powder -- 2 tsp
  • Corriander powder -- 1 tsp
  • Salt to taste
  • Oil --4 tbsp
  • Turmeric -- a pinch
  • Fresh curry leaves -- 8-10
  • Coriander leaves to garnish

For Marinade:

  • Yogurt -- 2 -3 tsp
  • Lemon juice -- 1 tsp
  • Red chili powder -- 2 tbsp
  • Salt -- 1 tsp
  • Ginger garlic paste -- 1 tsp

Masala Paste:

  • Cinnamon stick -- 1 inch
  • Cloves -- 8
  • Cardamom -- 4
  • Poppy seeds -- 1 tsp
  • Whole cashew nuts -- 5-6
  • Cumin seeds -- 1 tsp
  • Coriander Seeds -- 1 tbsp
  • Grated coconut -- 2 tsp
  • Ginger garlic paste -- 1 tsp


  • Soak all the ingredients under Masala paste for 15 min and grind them into a fine paste.Keep aside.
  • Clean and marinate chicken with all the ingredients under marinade and keep aside for atleast 1 hour.
  • Heat oil in a heavy bottomed pan and add curry leaves and fry till nice aroma comes out of it, add onions,tomato and green chili and fry till onions turn transparent.
  • Now add the ground masala paste and fry till raw smell leaves and check that you are not burning the paste and it will give a weird taste if it is burnt. So if you need add 2 tsps water so that it donot stick to the pan and mix well.
  • Now add turmeric, salt mix for 2 mins. Now add red chili powder and coriander powder and mix well for about 2 mins.
  • Add marinated chicken and mix well and cook without lid for about 5 mins and now cook with lid without adding water for 5 more mins. This allows chicken to cook in its own juices.
  • Now add 1 cup of water or you can add more water if you want more gravy and allow it to cook till chicken turns soft. Now take the lid off and cook till gravy reaches desired consistency.
  • Garnish with coriander leaves and serve hot with white rice or roti.
Posted by Priya Rao | 2:44 AM | No comments
Chicken 65 is a famous Indian recipe. It plays good role in Non - Veg meals.You can have it as a snack or a side-dish for meals.It is a spicy deep fried chicken in which Yoghurt is the key ingredient which makes the chicken soft and tender.


  • Chicken -- 450 gms
  • Yogurt -- 1/2 cup
  • Oil for deep frying

For Marinade:

  • Turmeric powder - large pinch
  • Red Chili powder - 2 tsp
  • Pepper powder - 1/2 tsp
  • Ginger garlic paste - 2 tsp
  • Lemon juice - 1 tbsp
  • Salt as per required
  • Coriander powder -1 tbsp
  • Cumin Powder - 1/4 tbsp

For Batter:

  • Egg Whites -- 2
  • Corn Flour -- 3 tbsp
  • Rice Flour -- 1 tbsp

For Tampering:

  • Cooking oil - 1/2 tbsp
  • Curry leaves - 1 sprg
  • Garlic -3 cloves, minced
  • Ginger - 1 inch, minced
  • Green chilies - 6 no. slitted


  • Cut chicken into Bite sized pieces.
  • Mix all the ingredients listed under 'For Marinade'.
  • Marinate the chicken pieces in this mixture for at least 2  hours.
  • After marination,prepare batter with the listed ingredients.Add a little bit of water if required.
  • Now coat the chicken pieces with the batter.
  • Heat oil in a heavy bottomed vessel.Deep fry the chicken pieces in batches.
  • Fry well till the chicken pieces turns into crispy and golden brown color.
  • Remove from vessel and keep aside.
  • Now take another vessel,heat it and pour a tbsp of oil.
  • Add minced ginger and garlic and saute for 1 min.Add curry leaves and green chillis.Saute for 1 min.
  • Now add the fried chicken and toss well and cook for 2 min.
  • Add yogurt and cook on medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt.
  • Remove from heat and garnish with some coriander leaves.
  • Serve hot with Onion pieces and Lemon wedges.

The more time you marinate the chicken the softer the recipe will be.
Posted by Priya Rao | 2:39 AM | No comments
Earlier I posted Chicken Lollipop recipe in Indian Style..Now its Chinese Style.Here we used a few different ingredients.This juicy and spicy recipe tickle your taste buds.

The Chinese ingredients like soy sauce,vinegar,tomato sauce add some different taste to these Lollipops.

You can see the process of converting a chicken wings into Lollipops in the post Chicken Lollipop Indian Style.


  • Chicken Wings -- 5
  • Peanut oil* -- for deep fry
  • Fresh Cilantro Leaves -- For garnishing

For Marinade:

  • Garlic -- 3 cloves , minced
  • Ginger -- 1 tbsp, minced
  • Red chilli paste -- 1 tbsp
  • Soy Sauce -- 2 tsp
  • Vinegar -- 1 tsp (distilled white vinegar)
  • Salt -- as per reqired
  • White Pepper -- 1/2 tsp

For Batter:

  • Corn Flour -- 4 tbsp
  • Egg Yolks -- 2, beaten
  • Red Chilli paste -- 1 tbsp
  • Salt -- as per reqired

Schezwan Sauce:

  • Tomato sauce --2 tbsp
  • Soya sauce -- 2 tsp
  • Garlic Cloves -- 4-5  chopped finely
  • Ginger --Small piece grated finely
  • Red Chilli Paste -- 1 tsp
  • Onion --1 small
  •  Green chilies -- 3-4
  • Scallions (Spring Onion) -- 1 bunch
  • Salt -- as pe required
  • Sugar --1 tsp


  • Marinate chicken pieces with the ingredients given for Marination for 2 hours preferably in refrigerator..
  • Now prepare the batter with the ingredients listed for batter.Let it rest for 15 to 20 minutes.
  • Dip the marinated chicken pieces in the batter.
  • Deep fry them in the oil until crisp and golden brown.
  • Keep them aside.

Now prepare Schezwan Sauce:

  • Heat the oil in a wok or frying pan, add the chopped garlic and ginger and stir-fry for 30 seconds.
  • Add the onion and green chillies and stir-fry for another minute.
  • Add chilli paste, soya sauce, tomato sauce, and stir fry for another minute.
  • Add salt,sugar and little water to get a sauce like consistency.
  • Toss fried wings in the sauce and sprinkle spring onions.

Thursday, January 9, 2014

Posted by Priya Rao | 11:25 PM | 1 comment
Chicken Lollipops is a tasty appetizer which kids love them most.It is an ideal snack for the kids.This recipe is cooked with Indian spices.We can also prepare it in Chinese Style by using Soya Sauce,Corn Flour,Ajinomoto like that.The chicken wings has to be shaped into Lollipop shape.You can see the images here on how to cut the wings and shape them to Lollipop.One chicken wing yield two Lollipops
First Cut the chicken wing into two pieces.Take each piece, cut the meat on one end and hold the bone and squeeze the meat towards downwards and turn it upside down.As seen in images. Do the same process for all the wings.
pop1 pop2
Now the chicken lollipops are ready to cook.Lets see how to make Chicken Lollipop.
Oil for deep frying
Chicken Wings -- 5
For Marinade
  • Garlic paste -- 1/2  tbsp
  • Ginger Paste -- 1/2  tbsp
  • Green Chilli Paste – 2 tsp (or) You can use Red Chilli Powder instead -- 1 tbsp
  • Garam Masala Powder -- 2 tsp
  • Salt to taste
  • Lime juice – 2 tbsp
  • Oil -- 2 tbsp
  • Pepper Powder* -- 1 tbsp(Optional)
For batter:
  • All Purpose Flour -- 5 tbsp
  • Rice Flour -- 1 tbsp
  • Egg – 1
  • Salt to taste
  • Red Chilli Powder -- 1 tbsp
  • Baking Soda -- a small pinch
  • Food Color (Orange or Red)-- 1/8 tbsp (Optional)
For Garnishing:
  • Coriander Leaves -- few
  • Lemon -- 1,cut into 4 pieces
  • Onion -- 1 large, cut into round shaped peices
  • Marinate chicken pieces with the ingredients given for Marination for 2 hours preferably in refrigerator..
  • Now prepare the batter with the ingredients listed for batter.
  • Dip the marinated chicken pieces in the batter.
  • Deep fry them in the oil.
  • Garnish them and serve hot.
Pepper Powder can be used if you you want more spice to the recipe.
I prefer grill them rather than deep fry just to cut the extra calories obtained from oil.
While serving, wrap the bone with aluminium foil. It looks great as well as neat and attractive.
If anybody want the Grill method plz let me know..I will give you the process.
If this recipe can be prepared in any other way..Just bring notice to me I will post it in my blog with your suggestion.


Delicious Digg Facebook Favorites More Stumbleupon Twitter