Chocolate chip gooey Bake

Preparation Time: 10 minutes 

Bake Time: 15 minutes 

Serves : 4

Ingredients:

All purpose flour: 150 gms

Brown sugar: 85 gms

Butter: 1 stick or 1/2 cup

Egg : 1

Vanilla Extract: 1 tsp 

Baking soda: 1/2 tsp 

Semi sweet Chocolate chips : 4 tbsp 

Method:

Soften butter and add the rest of the ingredients except chocolate chips and with a hand mixer, blend well for 2 minutes on medium speed. 

Add the chips and fold into the dough.

Pre heat the oven to 350 degrees F. Put the dough into oven proof single serve dishes and bake for 15 minutes. Let it rest for 2-3 minutes.

Serve hot with ice cream.

Baby corn Fritters

Preparation Time: 5 minutes 

Cook Time: 7-8 minutes per batch 

Serves: 3-4

Ingredients:

Baby corn : 40

All purpose flour/Maida : 1 cup

Corn Starch/Flour : 1/2 cup 

Ginger garlic paste: 1 tbsp 

Red chili powder: 1 tsp 

Coriander powder: 1 tsp 

Baking soda: 1/2 tsp 

Water: 200 ml

Salt to taste 

Method:

Mix all ingredients except baby corn to make the batter. 

Cut the corn into half, heat oil for deep frying, dip the corn into the batter and drop them into the oil. Fry until they are golden brown.

Serve hot with hot sauce or chili paste.

Chicken Majestic - Andhra Dish

Preparation Time: 10 minutes 

Marinate Time: 4 hours (3+1 hours)

Cook Time: 15 minutes 

Serves : 2-3

Ingredients:

First Marinate:

Chicken : 250 gms

Buttermilk : 1/2 cup

Salt to taste 

Second Marinate:

Corn Flour/Starch : 2 tbsp 

Ginger garlic paste: 1 tbsp 

Soy sauce: 1 tsp 

Egg : 1

Other:

Mint : 1/2 cup chopped 

Green chilies: 3 slit 

Ginger garlic paste: 1 tsp 

Red chili powder: 1.5 tsp 

Cumin coriander powder: 1 tbsp 

Curd/yogurt: 3 tbsp 

Turmeric: 1 tsp 

Curry leaves: 3 sprigs 

Method:

Take the ingredients from first marinate and marinate the chicken for 3 to 4 hours. 

Take the ingredients from second marinate and mix them with the marinated chicken. Keep it back in the refrigerator and leave it for 1 hour.

Heat oil for deep frying and fry the chicken until golden brown.

Heat oil in a pan and fry half of the curry leaves and green chilies. Add ginger garlic paste and sauté for 1 minute. Add red chili powder, cumin coriander powder and turmeric and mix well. Add mint and fry for 1 minute, add curd and mix well. Add chicken and toss well to coat. Turn off the stove.

Fry curry leaves and garnish.

Serve hot as an appetizer or with rasam rice.

Chicken Pulusu/Chicken Gravy

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves: 3-4

Ingredients:

Chicken: 250 gms

Onion : 2 medium chopped 

Tomato: 1 large chopped 

Ginger garlic paste: 1 tbsp 

Red chili powder: 1 tsp 

Garam masala: 1 tsp 

Cumin coriander powder: 1 tbsp 

Coconut powder: 2 tbsp 

Fennel seeds: 1 tsp 

Curd/ yogurt: 2 tbsp 

Turmeric: 1 tsp 

For Tempering:

Green cardamom/Elachi: 3

Cloves/Laung: 5

Cinnamon: 1" stick 

Method:

Heat 3 tbsp of oil in a pan and add all the ingredients listed under for tempering and sauté for 1 minute. Add onion and turmeric and sauté till they turn translucent. Add ginger garlic paste, sauté for 39 seconds. Add chicken, fennel seeds, salt, red chili powder, cumin coriander powder and garam masala, mix well and fry for 5-7 minutes or until chicken is nice and brown. Add tomatos and cook until they are mushy with a close lid. Add yogurt, coconut powder and 1.5 cups of water and mix well. Close lid and cook for 5-7minutes or until you see a gravy consistency served with biryani or Pulav. Turn off the stove and serve hot with biryani or Pulav. Garnish with coriander leaves.