Sunday, 27 July 2014

Eid / Ramzan Special Vatilappam

 Vatilappam is one of the most important food varities prepared on Ramzan and on some of the important occassions.
 Ingrdients:

Egg - 15
Sugar - 2 1/2 cup
Tinned coconut milk - 400gm or (first milk taken from coconut-2cup)
Vennila essence - 1 drop
Cashew,Badam - 6 each
Cardomom powder - 1 tsp
Cashew,Badam - few for decoration
Salt - a pinch
Turmeric powder - 1/2 tsp

 Preparation:

*Break all the eggs into a vessel. Powder the sugar.
*Whip the above(eggs,sugar) in a mixie till the mixture is fluffy as a foam.Sugar must be dissolved completely.
*To this add cardomom powder,salt,turmeric powder and mix well.

 *Filter this mixture in a separate vessel and keep aside.

*Add the coconut milk to the filtered mixture and mix well.

 *Powder cashew,badam and add to the above mixture,also add the essence.Mix everything well.

 *Grease the vessel with ghee and pour the prepared vatilappam mixture into it.

 Cooking method -

*Cover the Vatilappam vessel with a lid and place it in a pressure cooker with water.Pressure cook for 2-3 whistles in high flame and then cook for 20 minutes in a simmer flame.


 *Insert the tip of a knife to the appam,when it comes out without any sticking,its cooked.
*Then leave it to cool down for half an hour and turn it upside down.

*Decorate with the nuts and cut it into desired shapes.
*This can be refrigerated and served.

Friday, 25 July 2014

MUTTON BRIYANI/AHANI BRIYANI


 This tasty briyani is prepared during marriage and festive occasions in kayalpattnam.

 Ingredients:
Basmati rice - 1/2kg
Onion - 1/4kg
Tomato - 2
Green Chilli - 12 to 15no.
Red chilli powder - 1Tbsp
Cinnamon,Clove,Cardomom - 2 each
Rambai leaf - 2
Lemon - 1
Ghee - 100gm
Coconut oil - 50gm
Salt - As required
Curd - 1/2cup
Mutton - 1/2kg
Ginger Garlic Paste - 1/4cup
Coriander,mint leaves - 1bunch

 To Grind:

Coconut - 1/4cup
Poppy seeds - 10gm
Cashew,badam,Pista - 10gm each
--->Add little water and grind to a smooth paste.


 Method:

Step 1
*To the Mutton,add 2spoon curd,1spoon ginger garlic paste,mix well and keep aside for half an hour.
Step 2
*For seasoning, keep aside the rest of the curd,ginger garlic paste,rambai leaf,cinnamon,clove,cardomom.
Step 3
*Rinse and soak basmati rice for 20 minutes.In a heavy bottomed vessel heat oil,ghee and temper the seasoning
 Step 4
*Now add onion,tomato,green chilli and saute till raw smell leaves off.
Step 5
*Then add the marinated mutton pieces.
Step 6
*To this add chilli powder,grounded paste,coriander,mint leaves,salt,mix well.Cover with lid and cook for 1/2 an hour or till the meat is cooked.

 Step 7
*Then add water in the proprtion of 1cup rice : 1 1/2 cup water.When the water starts boiling, add the soaked rice and mix them well.

Step 8
*Cover the vessel with lid and keep a heavy weight vessel upon the lid so as the steam from the vessel does not escape outside.This procedure should be as such for 10-15 minutes in high flame and for 15 minutes in simmer flame and put off the stove.

Step 9
*After 20-30 minutes the briyani is ready to be served.
 Tips:

*While cooking in simmer flame, if the briyani vessel is kept upon a dosa tawa, burning the lower part of the briyani vessel could be avoided.
*Using wooden spoon/wooden laddle to transfer briyani to a serving plate will be well and good.

Wednesday, 23 July 2014

TAPIOCA PAKADU


This is one of the most popular dishes amongst the kayakpattnam people.



Ingredients:
  • Tapioca – 1 (Medium Size)
  • Peel  the skin ,clean and cut into medium size pieces.(here I have used frozen tapioca)If its frozen you can used it directly.
  • Turmeric powder – 3 tsp
  • Green chilli – 1
  • Tomato – 1 (small size)
  • Tamarind – lemon size
  • Salt – for taste
  • Chilli powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Grated Coconut – 2 tbsp (optional)

To Temper:
  • Oil – 2 tsp
  • Mustard,Cumin seeds – 1tsp each
  • Red chilli – 3 or 4
  • Curry leaves – 1 sprig




Method:

*Soak tamarind in ½ glass water , extract  the juice and keep aside.

*In a pressure cooker,cook the  tapioca adding ,turmeric,green chilli,tomato,chilli powder,cumin powder with one  cup water.

*While cooking in a cooker ,If its frozen tapioca one whistle is enough  ,otherwise 2 to3 whistles may be required to cook.
*In a kadai,heat oil,add all the seasoning ingredients and temper.
*To this add tamarind extract(if u need pakadu to be watery adjust water level accordingly).
*When its boiling,add salt and cooked tapioca. Mix well and allow to cook in a simmer flame for few minutes and remove from flame.

*Transfer to a bowl and is ready to serve.

Tips:

*Should not cook tapioca too much , as it will spoil the right consistency of pakadu.

*To get a thicker pakadu, cook in a simmer  flame so that all the juice will be nicely absorbed by tapioca which will enhance the taste.

*If you like to add coconut,add it at  last stage of the preparation.

Tuesday, 22 July 2014

Kayal Tamarind Rasam(pulliyaanam)

Ingredients:
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Pepper – 1 tsp
Green Chilli - 1
Red Chilli - 2
Curry Leaves – 1 bunch
Garlic - 1
Tomato - 1
Shallots - 2
Turmeric powder – ½ tsp
Salt – As required
Coconut – 2 pieces
Oil – 2 tsp
Tamarind – Lemon size

Coarsely grind cumin,saunf,pepper.Along with this blend onion,green chilli,red chilli,coconut,curry leaves and garlic.

*Squash tomato to the tamarind liquid and mix the ground mixture,salt and turmeric.

*Heat oil ,after the mustard and curry leaves splutters add the above mixture.Just allow it to single boil and switch off the flame.

---This rasam is good for digestion.

Sunday, 20 July 2014

Kayal Curry Masala Powder



Ingredients

Red chilli- 1kg
Corriander seeds – 750gm
Turmeric – 200gm
Cumin seeds – 100gm
Fennel seeds – 50gm

Method

*Dry all the above said ingredients under sun in a clean surface and grind it to silky smooth powder.

*If more spice is required reduce the quantity of corriander and reduce chilli for less spice.

*This curry masala powder can be used for meat and fish preparations.

Wednesday, 16 July 2014

Chicken drumstick

Ingredients:

Chicken leg piece - 8

Chilli Powder – 2tsp

Ginger Garlic Paste – 2Tbsp

Lemon - 2

White pepper – as required

Egg white - 2

Cornflour – A handful

Maida – A handful

Powdered Cinnamon and Clove – Little bit for taste

No need to add chicken paste, Garam masala

Ajinomoto – A pinch

Salt- As required

Oil – Required to fry

Food color(Orange red) – As required

Preparation:

*Take the chicken leg pieces in a bowl.Add lemon juice,salt,ajinomoto and mix well.Leave it for 5 minutes.

*Marinate them with chilli powder,pepper powder,cinnamon,clove powder,ginger garlic paste,food color,salt and mix well.Set aside for 4hours.

*Ten minutes before frying the marinade add in the egg white,cornflour,maida and give a mix.

*Later fry the chicken pieces in oil.

*Now the tasty Drumstick Chicken is ready to be served with Tomato sauce/Garlic paste/Mayonnaise.

Tuesday, 15 July 2014

kayal special manjal vaada (prawn vada)




kayal manjal vaada is one of the most important  evening snacks in kayalpatnam


 Ingredients:

Rice flour – 1 cup
Grated Coconut – 1/2 of Coconut
Turmeric powder – a pinch
Oil – As require to fry vada
Salt – As required


Stuffing-
Onion - 5
Green Chilli – 4 Chopped
Grated Coconut – ¼ of Coconut    
Salt – As required
Turmeric Powder – a pinch
Curry leaves - few
Chilli Powder – 1Tbsp
Maasi Powder – 1 Tbsp (Maasi is dried Maldivan tuna fish)
Prawn – 15 to 20

Method:

There are three steps in this method of preparation;

(i)Stuffing-

*Chop the onions,green chilli,curry leaves,add turmeric,salt and prawn .Mix everything.

*Heat oil in a kadai,put the above mixture and along with this add 1/2 part of coconut,Maasi powder,salt.Saute for few minutes and then keep aside for them to cool.

(ii)Making Vada dough-

*In a bowl mix rice flour,1/4 part of coconut,turmeric,salt and to this add required amount of hot water to make a stiff dough.





(iii)Preparing Vada-

*Take a flat board or in a flat surface,spread a clean cotton cloth,place a small portion of dough and pat with your palm to make a small round.

*Make use of water for patting the dough





*Again prepare another patty like the above.In one of the patties keep the prawn stuffing(measuring one spoon).Now place the other patty upon this and press edges evenly by wetting the fingers.

*Prepare the vada in such a way that the stuffing does not comes out.


 *Likewise make all the vadas.


 *Heat oil for frying,in a medium flame fry all the vadas




----This is a very special preparation of kayal.Mostly prepared during the fasting days in combination with curry kanji

Sunday, 13 July 2014

Chickpeas Salad / Chana Salad

Ingredients

  • potato - 1 cup (boiled and peeled) 
  • Chana (white chick peas) - 1 cup 
  • tomatoes - 1/2 cup finely chopped 
  • Green chilli - 1 
  • To Be Mixed Into A Dressing
  • lemon juice - 3 to 4 tsp 
  • cumin seeds (jeera) powder - 2 tsp 
  • chaat masala - 2 tsp 
  • Extra virgin olive oil - 2 tbsp 
  • chopped coriander - 1 tbsp 
  • salt to taste



Method

Soak chickpeas overnight and wash them and pressure cook with enough water for 3- 4  whistles. Chickpeas should cook thoroughly and soft .Drain them and keep them aside to cool.

Combine the  chana and potato in a bowl, mix well and refrigerate till chill.
Just before serving, add the tomatoes , chilli , dressing and toss well.
Serve chilled Garnish with chopped coriander..

Friday, 11 July 2014

Sweet mango pickle

Ingredients:

Mango - 4
Green Chilli - 1
KPM masala mix – 2Tbsp
Jaggery – 200 gm
Sugar – 2tsp
Salt,Oil – As per required

For Seasoning –

Mustard seeds,Urad dal, Curry leaves

Preparation:

*Wash the Mango.Cut them into small pieces.

*In a vessel put the masala powder,green chilli,some salt (for taste),mango pieces and  pour in some water and leave them to boil. Keep aside.

*In another vessel prepare a syrup with the jaggery and sugar with little water.

*Pour this syrup over the boiled mango pieces and put them on a low flame by stirring slowly till u get the smooth and loose consistency.

*Then in a kadai do the seasoning by adding mustard seeds at first, after it splutters add urad dal and curry leaves.

*After it is done pour it upon the mango mixture.

And now  a different tasty sweet and sour  kayal sweet pickle is ready.
You can even eat this separately without  need of a combination.

Hyderabadi Chicken Haleem




Wow... Chicken haleem is very mouth-watering dish ,it is  really healthy recipe . It is very easy to prepare and gives you unique taste of Iftar Special. Try this easy homemade haleem  recipe.


Ingredients


  • Boneless chicken - 1/2 Kilo
  • Wheat - 200 Gram (broken Wheat)
  • Lentils 
  • Chana Daal - 3 Teaspoons
  • Masoor Daal - 3 Teaspoons
  • Urad Daal - 3 Teaspoons
  • Moong Daal - 3 Teaspoons
  • Onion - 3 MEDIUM 
  • Ginger Garlic paste - 2 Tablespoon 
  • Garam masala powder - 1 Teaspoon 
  • Red chilli powder - 2 Tablespoons 
  • Coriander powder - 1 1/2 Tablespoons 
  • Turmeric powder - 1 teaspoon 
  • Salt -  to taste 
  • Ghee - 1/2 cup
  • Fresh coriander leaves -1 bunch 
  • Green chillies - 4-5
  • Ginger - 1"
  • Lemon - 2


CHICKEN HALEEM PREPARATION:
*Soak the wheat overnight in water, and all the other lentils for one hour in the morning.
*Rinse the soaked wheat,lentils and pressure cook adding 7,8cups of water till they are mushy.

*In another cooker,add 1/4 cup of ghee,put the chicken,green chilli,few mint leaves and masala powders,mix well.Add 2 cups of water and cook the chicken.

*In a heavy bottomed vessel, add little ghee,to that add in the cooked chicken and lentil mixture,wherein the consistency should be thicker.As per necessity, 1/4 to 1/2 cup of water can be added.Mix well.This mixture must be cooked in a simmer flame for atleast 3 hours.Every 10 minutes keep on mixing them well inorder to avoid scorching.





 *Meantime using the remaining ghee fry the thinly sliced onions in low flame till it turns brown.To this add lengthwise sliced ginger , 2 green chillies and fry .





*To the Haleem add half the portion of the onion mix and little lemon juice,mix well.
*When the required Haleem consistency is reached put off the stove.



SERVING SUGGESTION:

*To the serving bowl tip in 2 laddles of Haleem,top up few fried onions and ghee.
*Garnish with few coriander leaves and lemon juice while serving,optionally boiled egg can also be used.
-----And now the nutrient rich,tasty Chicken Haleem is ready to go...