Eazy chicken curry

Eazy Chicken Curry

Ingredients


Procedure

Punukulu

Sweet potato pulusu

Mango Milk shake

Lima Beans Curry

Chitti vadiyalu curry

Beetroot Fry

Semiya Upma

Lemon Rice/ Yellow Rice

Gutti Vankaya pulusu

Fish Pulusu

Carrot Rasam

Ingredients

Carrot - 1 big (grated or processed)
Lemon 1
Mustard seeds
Cumin seeds
Turmaric (pinch)
Red chilli 1
Oil 1 tbsp
Salt to taste
Curry leaves - 4
Ginger 1/2 inch (grated)
Water 3 to 4 cups
Rasam powder / Sambar powder 1 tsp
Onion 2 tbsp (hopped)

Procedure

Ground chicken Tacos

Chili
Ground chicken
salt
pepper
garlic
cumin
red crushed pepper flakes
water chest nuts
cilantro
lemon
tortillas
creamy avacado paste to spread on the tacos

top with tomato salsa

Grilled corn salsa

Ingredients

Fresh Corn - 2 cobs
Roma tomatoes - 2 seeded and diced
Jalapeno - 1 seeded and finely chopped
Red Onion - 1/2 medium finely chopped
Cilantro - few tbsp finely chopped

Procedure

Grill the corn and then cut the corn off the cobs

Tacos

Olive Oil
Chicken Boneless breast diced up
Salt and Pepper
Chopped onions
Flour 1tbsp
Sereno pepper
chilli powder
cumin
oregano
stock or water

Crispy Potato Wedges

Ingredients

3 Medium potatoes
Red pepper flakes - 1/2 tsp
Salt
Garlic minced 1/2 tsp
Olive oil 1tsp


Procedure

Wash the potatoes and cut them up (with peal) into long wedges. The thinner the wedges, the crispier they are when they come out of the oven. In a prep bowl, to the wedges add salt, red pepper flakes, olive oil, and minced garlic. Set aside for a few minutes and then spread them out on a baking sheet. To keep the wedges from sticking to the baking sheet, use a non stick aluminium foil wrap underneath. Preheat the oven at 350 and bake the wedges for about 15 minutes or until they are golden brown and crispy.

Vankai Iguru

Ingredients

8 Indian Eggplants chopped (Or any kind of eggplants)
1 Onion Medium chopped
1 garlic  clove crushed
Mustard seeds
Cumin seeds
Curry leaves
Turmaric (just a pinch)
4 Green chilles slit open
1 red chilli
4 Drumsticks (2 inches each)
Salt to taste
3 tbsp Oil
1/4 cup milk

Procedure

Temper the oil in a pan with mustard seeds, cumin seeds, curry leaves, red chilli, turmaric, and the crushed garlic clove. Now add the green chillies, drumsticks, and onion and cook covered over medium heat until the onions are translucent. Now add the chopped eggplant and salt the curry. Cover and cook until the eggplant is done. Add some water if necessary. When the curry is done, add the milk and simmer the curry uncovered for a couple of minutes. Serve hot with rotis or rice... enjoy..

Mac and Cheese

Ingredients

Macaroni shells 2 cups( any Shape)

Cheddar cheese 1 cup

Carrots  1 cup grated

Zukini  1 cup grated

Celery  1 cup finely chopped

Water

Salt and pepper

Butter 2 tbsp

Milk 2 cups

Cooking oil 1 spoon
Bread crumbs

Parmesean cheese

Procedure

Bring water to boil in a pot and generously salt it. Now add the macaroni and a teaspoon of cooking oil and cook for about 10 minutes until done.(Do not over cook). Drain the water out and set aside.

In another pan heat the butter and fry up the vegetables. You can add any kind of vegetables you have in handy. Salt and pepper the veggies and cook covered until they are tender. Now add the macaroni and milk to the veggies. Simmer for a few minutes to reduce the liquids. Now add the fresh grated cheddar cheese or the powdered cheese (the one u get in most of the mac and cheese dinner packs) and cook till the cheese melts and serve.. If u like a lil' crunch on your mac and cheese, move it into any baking dish u have and top it with lots of cheese (parmesean or any other cheese u like or have) and bread crumbs. Preheat the oven at 400 degrees and cook for about 10 minutes or until the top of the dish is brown and bubbly.

Carrot Fry - The ez way

Garam Masala