Simple Rasam, a south indian delicacy

Tomorrow I will be posting the recipe for simple but yummy rasam.... watch out

Here you go.....

Simple Rasam
Ingredients (all in US size):
1 big ripe round tomato (not very big) - finely chopped
3 flakes of Garlic (big cloves) – crushed / smashed
1 tsp Jeera powder
½ tsp Pepper powder
¼ tsp Jeera
Litttle Mustard
Little Asafoetida (Ingu)
Little Turmeric powder
1 tsp tamarind paste – mixed in the water
2 tsp Oil (Preferably Gingely oil – Sesame oil)
Curry Leaves
3 Red chillies - broken
Coriander Leaves
Salt as required
3 cups of water (2 cups regular water and 1 cup of rice washed water)

Method:
In a pan, put the oil, heat it, put the mustard and allow it to split. When it starts spluttering, put the jeera, fry, put the curry leaves, red chillies, crushed garlic and fry. Add the tomatoes, add little salt and turmeric powder. Allow the tomato to cook finely. Add the jeera powder and pepper powder, fry for a while. Once the tomato is cooked, add the tamarind water, rice washed water, add required salt. See the taste for salt and keep in medium flame. When the rasam just about to boil put the coriander leaves and close with lid and switch off. The rasam is ready.

Chicken Kshatriya Andhra Style (Nandhini's Chicken Kshatriya)

One of my favorite chicken speciality I used to relish in Andhra style restaurants in Bangalore, India, is Chicken Chathriya. I dont get these in any of the hotels here in US (alteast in NY). So I tried recreating the recipe relying on my taste buds and cooking knowledge. It came out very good. Try this recipe and you will taste what I am talking about.

Recipe:
Ingredients:
Chicken with bone or Drumsticks - 500gms or 1LB (skin out)
Onions - 2 big or 3 medium (Sliced)
Green Chillies - 10 to 15 (depending on how spicy you want)
Garlic Pods - 6 big or 9 small
Ginger - 1 x 2 inches
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/4 tsp
Lemon juice - 1 to 2 tsp (optional)
Corn flour - 1 to tsp
Cooking Oil - 3 to 4 tbsps.

Preparation:
1) Grind 5 greenchillies with a pinch of salt and little water in a mixie or blender.
2) Fry 1/3rd of the onion along with garlic and ginger in little oil. Grind to fine paste and keep.
3) Cut the chicken into medium size pieces. If you have bought drumsticks, cut the excess flesh in the drumstick. Wash it and marinate with the grounded greenchillies paste, salt and lemon juice. You can even marinate overnight by keeping in refrigerator.
Alteast 2 to 3 hours of marination is required.
4) Once marinated, in a pan add the oil and heat it. Fry the remaining onion and greenchillies. Add the masala and fry it. Add turmeric powder, coriander powder and jeera powder and mix well and fry for a while.
5) Add the marinated chicken and mix well and allow it to cook. Dont add any water, the chicken should be cooked in the masala itself.
6) Once the chicken is cooked to a fine consistency, mix the corn flour in 1/4 cup of water and add to the chicken and mix well. Keep in low flame.
7) Now Chicken Chathriya is ready and it goes well with Chappathis or rice.

My Recipes

Hi All

Just wanted to share the passion for cooking and trying different Indian / South Indian dishes. I have tried many recipes both in veg and non-veg and many have come out great. Also there are some Original recipes I created my self and came out real wonder. Try those and I bet you will love it too. I will add the recipes soon. Thanks for visiting my blog spot.