Athirasam

Ingredients:

Raw rice. …………………………………….. 1 kg
Jaggery (vellam)………………………….......600 gm
Cardamom. …………………………………...2-3 no( powdered)
Oil. …… ……………………………………...for fry.


Method :


                                             


                                          Soak the rice in water for 2-3 hours.

                                      

                            Remove water from rice,  grind into powder.
                             Add cardomom powder into it.

                                     

Prepare syrup  by boiling jaggery with 1 cup of  water.

Once jaggery melt filter the syrup, continue  boiling 
and stirring.

Take  a small bowl of water,drop in some syrup to check the syrup consistency.

The syrup should be  able to roll as a  ball and comes out smooth ball.

Switch off the flame and keep a side for 3-4 minutes.


                                 

 Transfer the syrup to the grounded wet  rice  powder, mix into a dough. It is like chapati dough.Cover with lid and kept for 24 hours minimum at room temperature.

.
Make the dough into a small balls, press it to 2 mm thickness.

 Fry them in oil  with slow flame till golden color in both sides.

Andhra Chicken Pickle

 This is Andhra chicken pickle recipe. A friend shared with me this recipe
which I wanted to try.Andhra chicken pickle is a special tasty preparation
with longer period of storage.


Ingredients:

Chicken. ....... 1kg
Ginger garlic paste. ......100 gm ( ginger -50 gm, garlic -50 gm )
Oil..........750 gm
Chilli powder. ........ 1/2 cup
Lemon juice. .......... 1/2 cup
Salt. .... to taste
Cartamom.......1 tbsp
Cloves ...... 1 tbsp
Corianderpowder. ....50 gm
Garam masala. .....1 tbsp
                  ( or)
Podi masala. ..... 1 tbsp( coriander.-1/2 kg, cloves -100 gm, patti. .. 100 gm ----powdered )
Turmericpowder. .....1 tbsp
Salt. ....... as  needed

Method :
 
1. Take chicken , 1 tsp salt, 1/2 tsp turmeric powder in a bowl, saute
     for a minute, wash well with water and do  this for 5 times.
2.  Cook this washed chicken in high flame till chicken pieces
     can open, drain the water in the  chicken and keep a side.
3. Fry all the  cooked chicken pieces till light golden color.
4. Fry all the fried chicken pieces second time till golden color.
5. Filter the oil that used for fry.
6. Mix well the chilli powder,  lemon juice  together and keep a side.
7.Heat a kadai in medium flame,  add 1/2 kg oil (  including used oil for fry ),
   cinnamon, cloves, ginger garlic paste and saute till golden color.
8 Simmer the flame, add fried chicken,chilli powder and lemon juice mix,
   coriander powder ( need more masala, can add 1 tbsp  podi masala or
   1 tbsp garam masala ), salt and saute till small  bubble on the chicken
   pieces.It will take less than 5 minutes.
9. After 3 days, can add salt  or oil if needed.It will appear red in color for ever.

Mutton curry

Ingredients:  serves - 2

Mutton. ...... 150 gm ( bone less)
Onion. ....... 1 medium size  ( finely chopped )
Ginger garlic paste. ....1 tbsp
Tomato. ......... 1/4  medium size
Chilli powder. ...... 1 tsp
Coriander powder. ... 1 tsp
Cumin powder. ....... 1/2 tsp
Turmeric powder. ...... 1/4  tsp
Garam masala. ........ 1/4 tsp
Coconut paste ....... 1 tbsp
Curry leaves. ... few
Coriander leaves. .. few
Oil. ........ 2-3 tbsp
Cinnamon. ..... 1 piece
(Lavangam) cloves......... 1 no
Pepper powder. ..... 1 tsp

Preparation:

1.  Cook the mutton with little water, 1 tbsp ginger garlic paste, chilli powder,
Coriander powder, turmeric powder, cumin powder, garam masala, chopped
onion for  one  whistle  and simmer for 5 minutes.

2.  Once cools,  open the cooker, add tomato ,coconut paste , boil until the
water evaporate.

3.  Heat a small pan in medium flame,  add 2 -3 tbsp oil, cinnamon,
cloves , curry eaves, 1 tbsp chopped onion, saute till onion
gets golden color and add cooked mutton
.
4.  When oil ozing out from mutton curry,  add pepper powder, and
garnish with chopped coriander leaves.