Sunday, August 4, 2013

Chicken 65- Andhra Style.


  • Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
  • Oil for deep frying
  • Yogurt - a little less than 1/2 cup (perugu/curd)
  • Salt to taste
  • Turmeric powder - 1/4 tsp
  • Red chili powder - 1/2 tsp
  • Coriander powder - 1/4 tsp
  • For Marinade:
  • Turmeric powder - large pinch
  • Red Chili powder - 1 tsp
  • Black pepper powder - 1/4 tsp
  • Ginger garlic paste - 1 tsp
  • Lemon juice - 1/2 tbsp
  • Salt to taste
  • To coat chicken that has been marinated:
  • Egg - 1
  • Cornflour - 1 1/2 tbsp
  • Rice flour - 1/2 tbsp
  • For Tempering/poppu/tadka:
  • Cooking oil - 1/2 tbsp
  • Curry leaves - 1 sprg
  • Garlic - 2 cloves, minced (optional)
  • Ginger - 1/2", minced
  • Green chilies - 4-5, slit length wise


  1. Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
  2. In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
  3. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
  4. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
  5. Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
  6. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
  7. Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
  8. Remove onto a serving plate. Garnish with coriander leaves.


  • Garlic is optional ingredient.
  • Yogurt/Curd is essential ingredient. It gives the chicken texture and flavor.

This is the most popular Indian Chicken Starter.

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Friday, September 14, 2012

Fodni Mirchi - Tempered Green Chillies

You can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods

Fodni Mirchi - Tempered Green Chillies
pinch Black salt (kali namak)
1/2 tsp Broken mustard powder
6-8 number Green Chillies
1/2 tsp Hing (asafoetida)
1/2 number Lemon juice
1 tsp Mustard seeds
4 tsp Oil
Salt to taste
1 tsp Turmeric powder

1. Add oil into pan or wok, once oil is hot, add mustard seeds. 2. Once mustards seeds start to crackle, add turmeric and hing. 3. Continuously stir in order to avoid burning these spices, then add salt and black salt. 4. Shortly after, add broken mustard (generally used in pickles) and sauté. Add all the green chillies, sauté, cover and cook until the skin of chillies becomes soft. 5. Sprinkle the lemon juice in the pan, and toss one final time. 6 Serve.


License:Standard YouTube License
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Upvas Batata Kachori

Published on Aug 17, 2012 by vahchef

This Batata kachori or vada is savory tea time snack. It can be served as an appetizer or accompanied with the full meals. Its a nice alternative for people who keep weekly fast upavas or vraths (just substitute maida with arrowroot powder).
In this recipe, mixture of boiled potato and maida is used to make the cover. Coconut and seasoning has been used to make stuffing. Its a quick and easy recipe .
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods

Category: Entertainment

License:Standard YouTube License

72 likes, 2 dislikes