Andhra Chicken curry is a hot and simple chicken curry, That goes very well with rice and roti. This is a very easy recipe and prepared with simple ingredients. It doesn't require coconut milk or tomato. But uses a load of spices and the wonderful taste.

Serves - 2
Cooking time - 30 minutes

Ingredients

​Chicken - 250 grams ( washed and cut to bite size pieces)
Onion - 2 ( finely chopped)
​Green chilly - 2 ( chopped)
Red chili powder - 2 teaspoon
Ginger - 1 inch piece minced
Garlic  - 4-6 cloves ( minced)
Garam masala powder - 1/2 teaspoon ( preferably homemade)
​Roasted poppy seeds - 3 tablespoon
Broken Cashewnuts - 1/4 cup
​cinnamon - 1 inch piece
​Cloves - 4-5
Bay leaf - 1 small leaf
Black cumin seeds - 1/4 teaspoon
​Coconut oil - 3 tablespoons
Salt  - taste
Dried red chilies - few

For marinate

Ginger paste - 1teaspoon paste
Garlic - 1 teaspoon paste
Turmeric powder - 1/4 teaspoon
Black pepper powder - 1/2 teaspoon
Salt - to taste
​Lemon juice -  juice of 1 lemon

Method

​1. Marinate the chicken with all the ingredients in the "For Marinate "  Section for at least 30 minutes.

​2. Make a coarse paste of poppy seed with cashew nut with little water.

3. Add oil in a pan and fry the  whole spices( bay leaf, cinnamon, cloves, black cumin seeds, dried red chilies) for a minute.

4. Add the chopped green chilies. minced ginger and garlic and fry for  2- 3 minutes.

​5. Add chopped onion and saute well till the onion is golden brown in color.

​6. Add the red chilly powder, salt and garam masala powder and mix well.

​7. Add the marinated chicken pieces and roast well.

8. Add the poppy seed mixture and mix well.

9. Add enough water  and boil it desired consistency.

​Serve warm with chopped coriander leaves for garnishing.

Aloo ( potato) sev also called as aloo bujjia or allo gathiya is a delicious and healthy snack. This crunchy Indian snack is made with potatoes, gram flour ( besan) and spices. This spicy aloo dish is made quickly and relished with lemon juice and chaat masala.

This  healthy, homemade Aloo Bhujia has a unique taste compare to all other Namkeens and is best enjoyed with a cup of ginger tea

Cooking time - 15 minutes

Ingredients

Potato - 4 (medium)
Gram flour (besan) -  1 1/2 cups
Red chilly powder - 2 teaspoon or as per your taste
Garam masala powder - 1/2 teaspoon
Asafoetida / hing - a pinch
Salt - to taste
Oil - for deep frying

Method

1. Cook the potatoes in a pressure cooker till they are soft and mash them nicely so that no lumps are left.
2.  Take a large bowl and combine the mashed potatoes, besan, red chilly powder, hing, garam masala powder, salt and a little oil and knead to a pliable dough. The dough will be sticky.
3. Heat oil and carefully put the dough inside the murukku presser, and start squeezing in hot oil.
4. Aloo Bhujia gets cooked very fast, so keep stirring and take it out as soon as it is done. The sizzle sound will subside once it is cooked and little browned. Be careful not to get it too brown.
5. Drain aloo bhujia on the paper napkins.

Serve warm with a hot cup of ginger tea