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Monday, November 30, 2015

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.











Sunday, November 29, 2015

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.