Bitter Gourd Fry

It is the simple and easy recipe. Normally kids won’t touch bitter gourd in any form. But I hope they like it very much. My son also started to have without any hesitation. This is good for health also.

 If you are preparing in this method, you won’t feel much bitterness. Lemon juice will reduced the taste of bitter. This goes well with any rice or even you can have at your snacks time.

Ingredients

Bitter Gourd – 4 (medium)
Red Chilli Powder – 2 tsp
Pepper Powder – ½ tsp
Turmeric Powder – ¼ tsp
Asafoetida/ Hing – 1 pinch
Garam Masala – ¼ tsp
Rice Flour – 5 tsp
Lemon Juice – 1tsp
Salt to taste
Oil
Method

Cut the bitter gourd into two sides and take out the seeds. Cut them into thin slices. Else it won’t cooked inside well.

In a medium bowl, add salt, chilli powder, turmeric powder, lemon juice, asafoetida, garam masala, pepper powder, rice flour and bitter gourd then keep it aside for about an hour.

No need to add water for binding. I have added lemon juice, it reduces the bitterness.

Then heat oil in a pan, and fry the bitter gourd till crispy and brown in color.

You can store the crispy bitter gourd fry in an air tight box and keep inside the fridge.

Hot & Spicy Fish Fry

It contains Omega 3 acids which is very good for health. You can adjust the spices as per your taste. It’s a very easy recipe and tastes yummy & spicy. 

 It is not very high in saturated fat. This fish fry goes well with any normal rice and variety rice too.

Enjoy with hot steamed rice...

Ingredients

Fish – 10 Pieces (any fish)
Lemon Juice – 2 tsp
Curry Leaves
Oil
To Grind

Small Onion -10
Garlic – 5 Pieces
Ginger – 1 inch
Dry Red Chilli – 10
Cumin Seeds – 1 tsp
Coriander Seeds – 1 tsp
Fennel Seeds – 1tsp
Turmeric Powder – ½ tsp
Garam Masala – ½ tsp
Salt as required
Method

Take all the ingredients of the marinade and grind it together in a blender. Don’t add water. It should be thick paste.

Now marinate the fish with this masala & lemon juice and leave it for 1 hour.

Heat oil in a pan, season it with curry leaves. Now take the fish and put it into the pan.

Cook both sides of fish on the low flame until gets brownish and cooked fully.

When both sides of the fish are nicely browned, you can take it out.

Now serve Hot & Spicy fish fry with any rice.

Aloo 65

Aloo 65 is amazingly tasty and easy snack recipe. Boiled potatoes mix with spices, flour and fried to perfection a delight to have a starter. It tastes lip smacking when it’s hot. 

It serves as an excellent snacks and everybody loved to have this crunch snacks. Even you can use baby potatoes. This goes well with any rice & roti.

Ingredients

Potato – ½ kg
Ginger Garlic Paste – 1 tsp
Garam Masala – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Tandoori Color – a pinch
Lemon Juice – 1 tsp
Corn Flour – 3 tsp
Red Chilli – 4
Chopped Onion – 1 (Big)
Chopped Capsicum – 1 (small)
Curry Leaves – few
Fennel Seeds – 1 tsp
Salt to taste
Oil
Method

Boil, peel and cut the potatoes into small cubes and keep aside.

In a big bowl, add ginger garlic paste, garam masala, chilli powder, coriander powder, salt, tandoori color, lemon juice & corn flour and mix well.

Add the potatoes and toss well. Heat oil in a pan, and deep fry the potatoes till they turn gold brown and crispy.

Heat oil a separate pan, add fennel seeds. Once it pop up, then add curry leaves and red chilli and saute for few min. Then add chopped onion and capsicum and cook for about 5 min.

Add this tempering to the potatoes and toss well.

Sweet Corn Cutlets/Patties/Fritters

It’s a famous snack in south India. I have used roasted gram powder; it makes this recipe more crispy and tasty. It’s a healthy recipe, that I’m sure will be loved by one and all.

To make this recipe, I used American Sweet Corn. The corns impart a sweetish taste to the cutlet. But you could also use the normal corn. 

I have used corn flour. Along with bread, mashed potatoes also could be used. I personally wanted it only to be full of corn and no potatoes. So I did not add any potatoes. Alternatively, you could also use bread crumbs to bind the corn cutlets.
Ingredients

Sweet corn – 1 (Big)
Chopped Onion – 1 (Big)
Chopped Ginger – 3 tsp
Red Chilli Powder – 2 tsp
Chopped coriander – ¼ cup
Corn Flour – 4 tsp (or) bread crumbs – 4 tsp
Rice Flour – 5 tsp
Roasted gram powder – ½ cup
Salt to taste
Oil
Method

Pressure cook sweet corn with little bit salt. Drain water, transfer the sweet corn to a mixer grinder, then add ginger garlic paste, red chilli powder, and little bit salt and grind it to a coarse paste. Don’t add water.

Take roasted gram, and grind it separately in a blender.

In a medium bowl, add chopped onion, ginger, coriander leaves, corn paste, rice flour, roasted gram powder, and then mix it well until smooth dough is formed.

Take the medium size ball from the mixture. Flatten the ball on the palm of your hand. Give the cutlet a rectangle shape (your wish) and dip in the corn flour.

Heat oil in a pan, and fry them till crispy and golden brown on both sides.

Serve them hot with tomato ketchup or ranch.

Kodi Vepudu

 

Kodi Vepudu is one of the famous Andhra style chicken curries. It is one of the best side dish with any main dish. It is delicious and simple to make.

This is very flavorful and spicy dish. This goes very well with biryani, fried rice, ghee rice, jeera rice, curd rice, sambar rice, variety rice, dosa, idli, roti, chapatti, naan…

Ingredients

Boneless Chicken – ½ kg

Finely Chopped Onions – 2 (big)

Cinnamon Sticks – 2

Cardamom – 5

Ginger Garlic Paste – 2 tsp

Finely Chopped Tomatoes – 2

Turmeric Powder – ½ tsp

Coriander Powder – 2 tsp

Chilli Powder – 1 ½ tsp

Salt to taste

Curry Leaves – few

Chopped Coriander Leaves – few

Oil – 3 tsp

Method

Clean and wash the chicken pieces and cut it into small pieces.

In a pan, heat oil. Add cinnamon, cardamom, and saute it for few sec. Then add chopped onions and fry till it gets golden brown in color.

Then add ginger garlic paste and saute it till the raw smell goes well.

Now add chopped chicken pieces with little salt and saute it well.

Once it done, then add chopped tomato pieces and cook well till it gets completely mushy.

Add chilli powder, coriander powder, turmeric powder and mix well with chicken pieces.

Cook well on low flame until the chicken curry cooked in right consistency.

No need to add water. Water will come out from curry itself. Make sure it should not burn due to high flame.

Let it cook in slow flame. Add chopped coriander leaves and mix it well.

In another pan, add 2 tsp of oil and heat it. Then add the chicken curry into this.

Keep cook on slow flame and add curry leaves. Then mix well carefully.

Once the chicken cooked well then switch off the flame. And garnish with chopped coriander leaves.

Serve hot with steamed white rice/roti…

Tomato Chilli Sambar

It’s a delicious South Indian recipe served as a side dish. For replacing tamarind we are using more tomatoes to make this dish. You can tomato puree also to make this tasty sambar.

 This goes very well with steamed white rice, idli, dosa, uttappam….

Ingredients

Chopped Tomato – 5

Sliced Green chilli – 7

Hing / Asafetida – 1/4 tsp

Turmeric powder – 1/2 tsp

Red Chilli Powder – ½ tsp

Toor Dal – ½ cup

Chopped Vegggie – 1 cup (Any)

Salt & water – as needed

To temper

Oil – 1.5 tsp

Mustard seeds – 1 tsp

Urad dal – 1/2 tsp

Finely Chopped Sambar Onion – 1 cup

Chopped Coriander Leaves – few

Method

Pressure Cooks toor dal, red chilli powder with any veggie with little salt and mash it well then keep it aside.

Heat a tsp of oil in a pan and saute the sliced green chillies for a while till the skin shrinks.

Pressure cooks the tomato and the green chilli with required water and let it cool.

 Filter the cooked water and grind the tomato green chilli to a smooth paste adding the cooked water after it cools down.

Add salt, turmeric powder and 1/4 tsp of hing to the paste and set aside.

Heat 1 tsp of oil in a kadai and season with mustard seeds and urad dal.

Now add the chopped onions and saute till they are transparent.

Add the mashed dal and the cooked tomato water. Give a boil.

Finally add the ground paste and add the remaining water, salt.

Sprinkle few chopped coriander leaves and give a boil.

Serve hot with steamed white rice/ idli/ dosa…