Maybe the hectic pressure of posting got on to me finally. Or the fact that parents have moved to their new place. Until I heard back from them on their safe reach, I was on thorns. Then the fact that Amma now has to adjust to her new place, got me worrying. Of course, Dad is there to take care of things. I am already missing them so much, that its funny to realize that I have kids of my own and I can't really behave like a kid! Konda didn't really understand that her Ammama would be gone for a while, so I took her to meet them before she slept. Then later while she was trying to sleep she was crying, trying hard not to show. I know how hard it was for her. I know it will take us a while to get used to our routine now. I am still eagerly waiting for the next phone call from them. It might be a while before Dad will get his internet connection and read my posts. He never misses a post and infact corrects me if I have gone wrong using a telugu word. I was joking to Amma that now she should finally pick up computer, I needn't worry about recording her cooking.
Coming to cooking, I haven't cooked anything new that I could share. Because I couldn't be away for long, I thought I would share this tasty Chicken Roast that Amma had made for Dad and then because it was awesome, asked me to make for hubby dear. Dad had loved it on first bite and when I made it, kids loved it too. For hubby dear, it was little less spicy, I added some more chilli powder again and yes, it met his approval too. On my part, I simply loved the fact that I had sunlight beaming on me and I took advantage most of it. I must say these pictures are what I loved more of this dish!
Chicken - 500
Curds/ Yogurt - 1 cup
Garlic - 5 pods,
Salt to taste
Chilli powder - 1 & 1/2 tsp
For the saute:
Onions - 1 big
Ginger pieces - 1"
Whole Coriander - 1 tsp
Cumin Seeds - 1/2 tsp
Fennel - 1/2 tsp
Poppy paste -1 1/2 tsp
Coriander leaves for garnish
Method to prepare:
Wash and cut chicken to desired size. Crush garlic and mash well. In a bowl, take the chicken pieces along with curds, garlic, salt and chilli powder and marinate for 30 mins.
Heat oil in a kadai and saute onions till its lightly brown, add the ginger pieces and saute well. Then add the chicken marinade. Cover with lid and cook in sim for 20 mins, without adding water.
Meanwhile roast the whole coriander, cumin seeds and fennel seeds and grind to a smooth powder. If whole spices are not available, you can use powdered spices too.
Check in intervals and stir well, so that the burnt doesn't get burnt. Once the chicken is well cooked and oil has started coming on the sides, add this ground spice powder along with poppy paste and cook again for 20 mins or till cooked.
Garnish with coriander leaves.
I am still trying to figure out all the lovely entries that I have got for Rice Mela, thank you all. Would try to do a round up by 2nd week. Not sure if I can cook something new by then.
Meanwhile, I have cooked some interesting dishes for my kids and you can visit my Spice your Life
blog for the updates! Check out the Udhi Bonda
that Peddu loved!
Labels: Andhra Recipes, Chicken Recipes, Chicken Starters, Non-Vegetarian Recipes