Andhra Kodi Rasam

Andhra Kodi Rasam

Try saying the name 'Andhra Kodi Rasam' out loud...and tell me your mouth doesn't water....the name says it all..if you want to experience the spicy hot flavors of Andhra, you have to try this dish...beware people, this dish definitely sets your tongue on fire...of course you can make it a little less spicy too...but then it isn't authentic Andhra Kodi rasam anymore...this is my take on a very popular Andhra dish...Enjoy!

Ingredients:
Whole Chicken - 2 lbs
Onions - 1 large
Oil - 5 tbsps
Shahijeera (black cumin) - 1 tsp
Garam masala powder* - 2 tsp
Green chillies slit - 3
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Dry coconut powder - 2 tbsp
Bay leaf - 1
Yogurt - 3/4 cup
Ginger garlic paste - 1 tbsp
Lemon juice - 1/2 tsp
Coriander leaves - few sprigs
Mint leaves - few sprigs
Kasoori methi (dried fenugreek leaves) - 1 tsp

Method:
1. Clean and rinse the chicken pieces under cold water and set aside to drain.
2. Put a large non-stick pan on medium high heat. Pour the oil and let it heat up.
3. Add shahijeera, allow it to crackle. Add bay leaf and add the chopped onion. Add slit green chillies.
4. Fry till the onions turn golden brown. Add the mint leaves. Add the garam masala.
5. Now add ginger garlic paste, fry till the raw smell is gone.
6. Add turmeric powder, stir well till the mixture is well combined.
7. Now add the chicken pieces, add some salt and stir well till the onion mixture sticks well to the chicken pieces. Cover the pan with a lid. Let it simmer for a few minutes.
8. In a separate bowl, add yogurt, chilli powder, coriander powder, coconut powder and salt(remember you have already added some salt to the chicken). Mix well till the mixture is well combined.
9. Now add this yogurt mixture to the chicken and stir well.
10. Cover it with a lid and let it simmer for 5 minutes. Check for the seasoning.
11. Now add water till all the chicken pieces are submerged in the gravy.
12. Cover it with a lid and let it simmer on a medium low flame for 10 minutes or until oil floats on top.
13. Crush the Kasoori methi between your palms and add it to the chicken. Stir well.
14. Add the lemon juice, turn off the heat.
15. Garnish it with chopped coriander leaves. Serve hot over a bowl of steamed rice or with a bread of your choice.

Tasty Tips
1. Adding the spice powders to the yogurt gives it a body, if you add yogurt just as is, it separates once its warmed up and you end up with a watery gravy. This way the gravy gets a good consistency. 

2. Have this as a soup when you are down with cold...it is absolutely comforting!

*3. Garam masala: I make my garam masala fresh as and when needed. To make 1/2 a tsp garam masala I powder one clove, one cardamom and a half inch cinnamon stick using a mortar and pestle.

Andhra Kodi Rasam

Lamb Chops

Lamb Chops

Summer has almost come to an end, give a hearty farewell to those outdoor grills and the warm weather by making these succulent Lamb Chops. Selecting the right chop is the key in making the perfect Lamb Chops. Look for a rib or sirloin. The chops that you choose should be an inch in thickness and the fat must be evenly distributed. I like to serve this dish garnished with some cilantro and a wedge of lemon. Lemon juice cuts through the heaviness of the meat. That bright green cilantro and the lemon wedge paired with juicy Lamb chops on a platter is just visually stunning, tasting even better...you must try it to experience it. Enjoy!

Ingredients:
Lamb chops - 3 lbs
Garlic crushed - 1 tsp
Ginger crushed - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Vegetable oil - 1 tbsp
Lemon juice - 1 tsp
Sugar - 1/2 tsp
White Vinegar - 2 tsp
Meat tenderizer - 2 tsp
Salt - to taste

For Garnishing:
Coriander leaves - few sprigs
Lemon wedges - 3

Method:
1. Rinse the lamb chops under cold water and pat them dry using a paper towel. Lay them flat in a clean glass baking dish.
2. In a separate bowl, mix all the ingredients to make a marinade.
3. Pour the marinade over the lamb chops and let them marinate for  at least 4 hours.

marinated lamb chops

 4. Heat up the grill, and place the marinated lamb chops on the grill. You should hear the sizzle that's when you know the grill is hot enough. If the grill is not hot enough, the chops will not get that caramelized sear on top but instead they get steamed, and we don't want that.  Cook till the meat is well cooked or to your desired sear.

Alternate method:
You can also grill the chops in a nonstick pan on stove top. Just put some oil and when the hot enough place the chops in the pan. Cook till done. Do not cover the pan with a lid.

Tasty tips:
1. Let the chops rest for 5 minutes before you serve them.
2. These chops go excellent with a glass of red wine.

Potato Curry

Potato curry with Poori

There are quite a lot of variations in Potato curries. This one is popularly known in India as Aaloo sookhi bhaaji. Aaloo is potato, sookhi meaning dry and bhaaji is curry. Unlike the traditional recipe, my mom's version of this dish was not dry at all, which is what made this dish one of her signature dishes. This particular one here is normally served as a brunch in my household on weekends. It has to be served along with some piping hot pooris. Poori and this potato curry is an awesome combination, just a match made in heaven. Enjoy!!

Ingredients:
Boiled and peeled potatoes - 1 lb
Onion - 1 small
Tomato (optional) - 1 small
Oil - 2 tbsp 
Bengal gram (chana dal) - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Green chillies - 2
Turmeric- 1/8 tsp
Coriander powder - 1 tsp
Ginger garlic paste - 1/2 tsp
Curry leaves - few
Coriander leaves - few sprigs
Salt - to taste


Method: 

1. Take the boiled and peeled potatoes in a large bowl and mash them using a fork into coarse chunks.

2. Heat a wide non-stick pan on the stove. Add the oil.

3. After the oil is hot enough add the mustard seeds. Let them crackle. Add the cumin seeds. Let them sizzle.

4. Now add the chana dal. Fry for 10 seconds till they turn golden.

5. Then add the chopped onion, curry leaves and the green chillies. Saute till the onions turn translucent. Add ginger garlic paste and fry till the raw flavor is gone.

6. Then add the turmeric and the coriander powder. Saute till the raw smell of the turmeric is gone.

7. Now add the mashed potato chunks. Add salt to your taste and mix well till all the spices are well combined with the potatoes.

8. At this stage add some water and adjust it to your desired consistency.

9. Garnish it with some chopped coriander leaves. Serve hot.

Tasty Tips:

1. This dish thickens up as it cools, so add water accordingly.

2. If you are unlike me and prefer the dry version of this dish, do not mash the potatoes after you boil them; just chop them into bite size pieces and avoid adding water in the end.