Peach Cobbler

Preparation Time: 10 minutes 

Bake Time: 35 minutes 

Serves : 6-8

Ingredients:

For batter:

All purpose flour: 1 cup

Sugar : 1 cup

Baking powder: 2 tsp 

Ground Cinnamon : 1/2 tsp

Milk : 1 cup

Vanilla extract: 1 tsp 

Salt : 1/4 tsp 

Other:

Egg : 1

Butter : 4 oz /1stick

Sliced Peaches : 4 cups fresh or canned 

Sugar : 4 tbsp

Ground Cinnamon: 1/2 tsp

Method:

Sift and Mix all the dry ingredients for the batter. Mix the wet ingredients and blend with a hand mixer on medium for 1-2 minutes. Until the batter is nice and soft. Beat the egg separately and fold it into the batter.

Melt the butter and pour it into a 9x9 pan. Let it cool for a minute and pour the batter over it. Now toss the peach slices in sugar and cinnamon and nicely arrange them on top of the batter.

Pre heat the oven to 375 degrees F and bake the peach cobbler for 35 minutes. If you insert a tooth pick or a knife, it should come out clean just like it comes out for a cake.

Serve hot with your favorite flavored ice cream.

Vegetable Pulav

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves: 4-5

Ingredients:

Basmati Rice: 2 cups 

Onion : 1 large sliced 

Green chilies: 4 slit 

Carrot: 1 large chopped 

Beans : 6 chopped 

Potatoes: 2 medium chopped 

Peas : 1 cup 

Cilantro/ Kothimera: 1 cup chopped 

Mint / Pudina: 1 cup chopped 

Ginger garlic paste: 2 tsp 

Yogurt/curd : 3 tbsp 

Water: 3.5 cups 

Salt to taste 

For Tempering:

Ghee : 4 tbsp 

Star Anise/anaasapuvvu: 1

Bay leaf : 2

Marathi Mogga: 1

Mace/Japatri: 1

Ground Nutmeg/jaagikaya : 1/2 tsp

Cloves: 5

Green cardamom/Elachi: 2

Cinnamon/dalchini chekka: 1 inch piece 

Shajeera: 1tsp

Method:

Clean and soak the rice for 45 minutes to 1 hour.

Heat ghee in a pan and add all the ingredients listed under tempering. Sauté for 2 minutes. 

Add the onions and green chilies. Sauté them till the onions turn translucent. Add Ginger garlic paste and fry for 30 seconds. Add cilantro and Pudina and mix well. Add all the veggies, salt and mix well. Cook for 6-8 minutes until the veggies are almost done. Add curd and mix.

Add water and bring it to a boil. Add the strained rice. Cook for 3-4 minutes and simmer the stove and keep the lid. Wait for 2-3 minutes and turn off the stove. Don't open the lid for at least 15 minutes.

Topping:

I love crispy bread in the pulav so if you like it, you can add them.

Cut the bread into cubes and shallow fry them in 2 tbsp of ghee. Mix these before serving the pulav. 

Serve pulav with raita or any gravy.

Andhra Kodi Kura/ Chicken Curry

Preparation Time: 10 minutes 

Cook Time: 25 minutes 

Serves: 3-4

Ingredients:

To Marinate:

Chicken: 500 gms

Ginger garlic paste: 2 tsp 

Red chili powder: 2 tsp 

Garam masala: 1.5 tsp

Coriander,Cumin powder/Dhania jeera powder: 1 tsp 

Turmeric: 1tsp

Salt to taste 

Tempering:

Cloves: 5

Shahi jeera: 1/2 tsp 

Cinnamon/ dalchini chekka:1 inch stick

Green cardamom/Elachi: 2

Bay leaf: 1

Other:

Onion : 2 medium chopped 

Green chilies: 2 slit 

Ginger garlic paste: 1/2 tsp 

Water : 1 cup

Poppy seed: 1 tsp 

Method:

Take all the ingredients under marinate and mix well. Marinate for 30-40 minutes.

Heat 3 tbsp of oil in a pan and add all the ingredients under tempering. Sauté for 1 minute. Add onions and green chilies. Sauté them until onions are translucent. Add the ginger garlic paste and fry for 1 minute. Add the marinated chicken and mix well. 

Let the pieces fry for 3-5 minutes and the water is seared. Add 1 cup of water, mix and cover with a lid. Cook for 10 minutes. In the meantime, make paste of the poppy seeds by adding 1tbsp of water. 

Add the paste to chicken, mix well and cook until the gravy is thick and oil is showing on the top. (About another 6-8 minutes).

Turn off the heat. Garnish with cilantro and serve hot with rice, pulav, biryani or roti.