Garlic Bread

Preparation Time: 5 minutes 

Bake Time: 25 minutes 

Serves: 4

Ingredients:

Italian / French Bread: 1/2 loaf

Butter : 1/4 cup room temperature 

Parsley : 3 tbsp chopped finely 

Garlic Cloves: 2 minced

Method:

Make a paste of butter, parsley and minced garlic. Rub it over the bread that's sliced into 1 inch thick.

Heat the oven to 350 degrees F. On a baking sheet, place an aluminum foil and place bread over it. Cover with another foil and bake for 25 minutes.

Great with soups, salads or just by itself with a little marinara sauce.

Vegetable rolls

Preparation Time: 10 minutes 

Cook Time: 10 minutes 

Serves: 2-3

Ingredients:

Egg roll wrappers : 10 ( you can find these in the grocery stores. I will post the homemade roll recipe soon)

Cabbage: 2 cups shredded 

Carrot: 1 large shredded 

Onion: 1 medium sliced

Green chilies: 2 chopped finely 

Soy sauce: 2 tsp

Red chili sauce: 1 tsp (optional)

Ginger garlic paste: 2 tsp

Sugar : 1 tsp

Corn starch/flour : 1 tbsp

Water : 3tbsp

Salt to taste 

Method: 

Heat oil in a wok (or a pan) and add chilies and Ginger garlic paste and fry in high heat for 30 seconds. Add all the veggies and cook on medium to high heat for 6-7 minutes with closed lid. Add salt, sugar, soy sauce and chili sauce. Mix well. Cook for 2 minutes. 

Make a slurry with corn starch and water and add it to the veggies. Mix well and turn off the heat. Let it cool a little.

Make a slurry with 2 tbsp water and a pinch of corn starch to close the rolls.

Take the sheets, add the veggies and fold as shown in the pictures and close tightly. Deep fry until golden brown.

Serve hot with chili sauce, duck sauce or hot mustard.

Andhra Kodi Vepudu/Chicken Fry

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Serves : 3-4

Ingredients:

To marinate:

Chicken: 500 gms ( with bones, medium sized pieces)

Ginger garlic paste: 2 tsp 

Red chili powder: 2.5 tsp

Garam masala: 1.5 tsp

Turmeric: 1 tsp

Salt to taste 

Other:

Onion : 1 medium chopped 

Green chilies: 2 slit 

Water : 1/4 cup

Oil : 3 tbsp 

Cilantro/ Kothimera: 2tbsp

Method:

Take all the ingredients under marinate and mix well. Keep it in the refrigerator for 30 minutes.

Heat oil in a pan and add onions and green chilies. Fry them until onions turn translucent. Add 1/2 tsp of Ginger garlic paste and fry for 30 seconds. Add the marinated chicken and toss. Cook for 5 minutes and add water. Close lid and cook for another 20 minutes. Take the lid off and let the juices thicken and stick to the chicken. Turn off the heat.

Garnish with cilantro and serve as a starter or as a side dish with rice and rasam or sambar.

Cilantro Tomato Chutney/Kothimera Tomato Chutney

Preparation Time: 5 Minutes 

Cook Time: 20 minutes 

Serves : 4-5

Ingredients:

Cilantro/Kothimera: 1 cup

Tomato: 1 large diced

Green chilies: 6 cut in half

Garlic cloves: 2

Ginger: 1/2 inch piece 

Jeera / cumin : 1/2 tsp

Turmeric: 1/2 tsp

Salt to taste 

Oil : 2 tbsp 

Method: 

Heat 1 tbsp of oil in a pan and add cilantro and green chilies. Fry for 5 minutes. Once it's done, take it out to a plate.

Add 1 tbsp to the pan and add tomato , Ginger, salt and turmeric. Cover with lid and cook until all the water is evaporated. Should take about 10-12 minutes. Turn off the stove.

Let it cool. Add jeera, garlic and everything you cooked to a blender and blend it for 1 minute. 

Serve with Dosa or idiyappam.

Potato Rice

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves : 4

Ingredients:

Rice : 2 cups 

Onion: 1 sliced

Tomato : 1 chopped 

Potatoes: 3 medium cut into small pieces 

Yellow Slit peas/senaga pappu /Chana dal: 2 tsp 

Red chilies: 2

Urad dal/ minappappu: 1 tsp

Mustard seeds/aavalu: 1 tsp

Cumin seeds/Jeera : 1/2 tsp

Red chili powder: 2 tsp

Cumin,coriander powder: 2 tsp

Turmeric: 1/2 tsp

Curry leaves: couple 

Lemon juice: 3 tbsp 

Salt to taste 

Method: 

Cook rice and keep it to a side.

Heat oil in a pan and add dry red chilies, Chana dal, urad dal, mustard seeds and jeera. Let them splatter. Add curry leaves and onions and until translucent.

Add turmeric and tomatos and cook for 2 minutes. Add potatoes and all the spice powders and mix well. Put the lid on. Cook until the potatoes are tender.

Add rice, lemon juice and toss well. Turn off the stove and serve hot.

This is a good recipe for lunch boxes too.