CRISPY CORNS

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Preparation Time : 15 minutes

To serve for TWO (2)

Know about the Recipe : 

Got bored of eating sweet corns by adding salt, pepper, butter and so...??? Let us try this innovative recipe and make sweet corns little chatpata...!

Now, sweetcorn is easily available everywhere. Crispy corns is a smart recipe for evening snacks for all age groups. It is a healthy, less processed, very easy to cook and also takes very less time for preparation. This Crispy Corns recipe needs very simple ingredients that are regularly used in our kitchen.

So... friends.. what are you waiting for...??? Just follow the below given details and enjoy eating hot hot Crispy Corns. You will love this for sure.

INGREDIENTS :
1 cup Boiled Sweet Corns
3/4 cup Maida
1 spoon Besan
1 spoon Rice Flour
1/4 spoon Red Chilly Powder
1/4 spoon Turmeric Powder
1/4 spoon Coriander Powder
1/4 spoon Salt
1/4 spoon Chat Masala
1/4 spoon Coriander leaves + Ginger + Garlic Paste
1 pinch Soda
Water
Oil for Deep Fry

METHOD : 
1) In a bowl, add maida, besan, rice flour, red chilly powder, turmeric powder, coriander powder, salt, chat masala, coriander leaves + ginger + garlic paste and 1 pinch soda.
2) Mix all ingredients well by adding water.
3) Now add boiled sweet corns and mix well to make thick batter.
4) Heat oil in Kadai.
5) Deep fry the sweet corn mixture till they get crisp.
6) Garnish the fried corns with deep fried curry leaves and serve.

Tips : 

1) Boil corns for 5 minutes in water to avoid bursting.

2) Making paste of coriander leaves+ginger+garlic gives new taste to the recipe. Anyway you can even add finely chopped coriander leaves along with regular ginger+garlic paste.

3) You can also add 1 spoon of Corn Flour to make the Sweet corns more crispy.

CHICKEN PULAO (Village Style)

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Cooking Time : 40 minutes

To serve for TWO 

Know about the Recipe : 

I remember my childhood whenever I cook Chicken Pulao in village style. This is my grandma's recipe with an addition of few twists in taste given by me. 

No need to cook rice & chicken separately. Very easy to cook in less time, when many guests are at home. Used all ingredients and masalas that are available in the kitchen. As it is a village recipe, it will be more tasty if cooked on firewood in an earthen pot. Usually very few ingredients will be available in our villages, so, my grandma used to cook this Chicken pulao using regular rice, tomatoes, dhaniya powder, coriander leaves and mint leaves etc., 

Now to give a twist in taste, I have taken Basmati rice instead of regular rice, used ingredients like bay leaf, curd and garam masala which adds flavour, taste and consistency to the recipe. 

Please follow the details given below and enjoy the taste of "CHICKEN PULAO".

Ingredients : 
200 gms. Chicken
2 cups Basmati Rice
1big spoon Oil
1 Bay Leaf
1 cup Onion
3 Green chillies
1 cup Mint Leaves
Curry leaves
3 Garlic cloves
1/2 cup Tomatoes
1 spoon Red Chilly powder
1/2 spoon Turmeric powder
3/4 spoon Coriander powder
1/2 spoon Garam Masala powder
1 spoon Ginger Garlic Paste
3/4 cup Curd
3.5 cups Water
Coriander Leaves
1/2 Lemon
Salt to taste

METHOD :
1) In a Pan, add oil, bay leaf, onions, green chillies, mint leaves, curry leaves and mix well.
2) Add garlic cloves, tomatoes and mix well and cook till they get soft.
3) Now add Chicken, red chilly powder, turmeric powder, salt, coriander powder, garam masala, ginger garlic paste, curd and mix well.
4) Add 3.5 cups of water and cook for 10 minutes.
5) Now add 2 cups Basmati Rice and cook for 10 minutes again keeping the lid.
6) Add coriander leaves and move the Pan on to a Tawa and cook for 15 minutes on a very low flame and give Dum.
7) Finally squeeze half lemon and dish out the Pulao.
8) Now you can taste hot and spicy Village Style Chicken Pulao.

TIPS : 

1) Soak Basmati Rice for just 15 minutes only, because if soaked more than 15 min. Basmati rice easily gets soft & overcooked in very less time.

2) In villages, using Tawa is the best way for "Dum Process" .

3) In Rayalaseema villages - "Dhaniya powder" is prepared using dry roasted coriander seeds and grind to powder adding 2-3 garlic cloves. It gives a great aroma and taste to the recipe.

CUT BAJJI

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Preparation Time : 15 minutes

To serve for TWO

Know about the Recipe :

Lovely get-together, happy moments, tasty food... we all enjoy parties at home. But what to do with the leftover Bajjis??

Let me share this Cut Bajji recipe with you all prepared using leftover bajjis. Take few leftover bajjis, just cut them into pieces and deep fry them in oil again. Sprinkle some masala powder, few coriander leaves, cut onion, squeeze lemon juice.. Cut Bajji gets ready in just 15 minutes. 

This is a quick, easy, tasty, crispy and chatpata evening snack. Try this for sure.. You all will love to eat Cut Bajji.

INGREDIENTS :

Left over Bajjis
Oil for deep fry
Roasted Chana + jeera + salt Masala powder
1/4 spoon Red chilly powder
1/4 spoon Salt
1/4 spoon Dhaniya powder
1/2 lemon
1 spoon onion
Coriander leaves

METHOD :
1) Take Cut bajjis and cut them into pieces.
2) Heat oil in Kadai and add add cut bajjis.
3) Deep fry till they get crispy.
4) Take out on a plate.
5) In a small bowl, mix above said Masala powder, red chilly powder, salt, Dhaniya powder and mix well.
6) Sprinkle this powder on fried bajjis.
7) On top sprinkle few coriander leaves, onion, squeeze lemon juice.
8) Now you can enjoy tasty, spicy Cut Bajji.

Tips : 

1) You can also sprinkle Chat masala instead of 

    above given masala.

STUFFED BRINJAL CURRY (Rayalaseema Style)

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Preparation Time : 30 minutes

To serve for SIX (6)

Know about the Recipe : 

Stuffed Brinjal Curry is a traditional Rayalaseema recipe, actually called as "Noone Vankaya" curry in native area. It is also very famous as "Bagaara Baingan" in Hyderabadi cuisine and "Gutti Vankaya Curry" in Andhra region, where stuffed brinjals are first deep fried and then used for preparing the curry. 

Here I am cooking "Stuffed Brinjal Curry" in typical Rayalaseema style which is more hot, spicy and very delicious. It is a traditional recipe cooked for breakfast during Sankranthi festival on "Bhogi" day in combination with Bajra Roti. 

In Rayalaseema style, pasting the ingredients like - roasted peanuts, roasted sesame seeds, dry coconut, whole garam masala, fried onions + green chillies by adding oil is the unique way of making masala that is used for stuffing.

Vegetable biryani, vegetable fried rice, chapathi, jowar roti and bajra roti are the best combination for this tasty recipe. 

Get ready friends... try this and enjoy the taste of delicious "Stuffed Brinjal Curry".

PREPARATION FOR MASALA FOR STUFFING : 

Ingredients : 
2 Big spoon oil
1 cup Onion
2 Green chillies
3/4 cup roasted Peanuts
1/4 cup roasted Sesame Seeds
1 spoon Salt
1 spoon Red chilly powder
1/2 spoon Turmeric powder
1/4 spoon Shajeera
1/2 spoon Jeera
1 inch Cinnamon Stick
1 Ilaichi
1 spoon Ginger Garlic paste
3/4 spoon Coriander powder
Dry coconut

METHOD :
1) In a Pan, add Oil and fry Onions and green chillies.
2) In a Bowl, add these fried onions and all other above mentioned ingredients.
3) Grind to make Masala paste 




PREPARATION OF CURRY : 

Ingredients : 
1/2 kg Brinjals
1 big spoon Oil
1/2 spoon Mustard seeds
1/4 spoon Jeera
1/2 spoon Urad dal
1/2 spoon Chana dal
1 cup Tomato
Curry leaves
3/4 cup Tamarind juice
1cup water
1 spoon Coriander powder
Coriander leaves

METHOD : 
1) Take brinjals and slit them.
2) Stuff each brinjal with above masala paste.
3) In a Pressure cooker, add Oil.
4) Add mustard seeds, jeera, urad dal, chana dal and fry them.
5) Now add tomatoes and cook till soft. 
6) Add stuffed brinjals and mix well.
7) Add remaining masala to the cooker and mix again.
8) Next add tamarind juice and water. 
9) Mix well and cook for 2 whistles.
10) Finally add coriander powder and sprinkle few coriander leaves.
11) Dish out the curry and serve hot.

Tips : 

1) Use white brinjals instead of violet coloured brinjals because violet coloured brinjals cook & get soft very quickly.

2) Add Salt in water and place brinjals after slitting them to avoid turning them to black colour.

3) Roast peanuts on low flame to get good texture and taste in masala.

CLASSIC GREEN CHICKEN

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Preparation Time : 30 min.

To serve for TWO

Know about the Recipe : 

Royal Nizams' Hyderabadi Cuisine is just authentic and awsome. Hara Masala (Green masala) is a traditional masala that is very commonly used in Hyderabadi Muslim dishes. Its the perfect base masala for Chicken and fish curries.

Let me share my 'CLASSIC GREEN CHICKEN' recipe made with this absolutely delicious green masala. This rich jewel green coloured special Hara masala is made using very simple ingredients like Mint leaves, coriander leaves, curry leaves and green chillies. Add some curd, haldi, salt and ginger garlic paste to this traditional hara masala and marinate chicken. Then cook following the below recipe. It is very easy to cook, less processed and needs less time for preparation.

Enjoy the delicious "CLASSIC GREEN CHICKEN" today. It tastes wonderful when served with Paratha, chapathi, jowar roti or even plain rice.

 INGREDIENTS : 
200 gms Chicken
1 cup Mint Leaves
1/2 cup Coriander Leaves
3 Green Chillies
Few Curry Leaves
1/2 cup Curd
1/2 spoon Salt
1/2 spoon Turmeric Powder
1/2 spoon Ginger Garlic paste
1/2 Lemon 
1 Big spoon Oil
1/2 cup Onion
1 cup Fresh Methi Leaves
1 spoon Chicken Masala Powder

METHOD : 
1) In a bowl, add Mint leaves, Coriander        
    Leaves, green chillies, Curry leaves and 
    grind them to make Paste.
2) To this paste, now add curd, salt, Turmeric 
    Powder, Ginger Garlic paste, 
    squeeze half lemon and mix well. 
3) Now add Chicken to this mixture and 
    marinate for 30 min.
4) In a Pan heat oil. 
5) Add Onions and fry till golden brown. 
6) Add marinated Chicken, mix well and 
    cook for 15 minutes.
7) Add fresh Methi leaves, 
    Chicken masala powder and mix well.
8) Cook for 10 minutes more.
9) Take it to the serving bowl and serve.

VADA PAV

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Cooking Time : 25 minutes (Serving for TWO)

Know about the Recipe : 
On my first visit to Mumbai, few years ago, I have tasted amazing and awesome street foods. Of course tasted many of them, but the best is Vada Pav at Siddhi Vinayak mandir. I spent some time over there to observe the making processes. Found the making process of Vada is similar everywhere, but the chutney powders used are different from one to another.

Today I am presenting Maharasthra traditional Vada Pav with a small twist in taste. To make it more tastier, I have used homemade Groundnut chutney powder along with Restaurant style Green Chutney (Pudina chutney). With this beautiful combination of Traditional + Homemade + Restaurant style, my Vada Pav recipe has become more yummy, mouthwatering in taste.

Sounds new and good know...! Why so late then, follow my complete recipe, taste this new tasty, Maharashtrian awesome street food "Vada Pav".

Will also share Groundnut Chutney powder and Green Chutney recipes soon.. Stay tuned... 

PREPARATION OF VADA :

Ingredients for BATTER :
1 cup Besan
1/4 spoon Ajwain
1/4 spoon Salt
1 pinch Cooking Soda
1 pinch Turmeric Powder
Water

METHOD : 
1) Mix all above ingredients together by adding Water in a Bowl and make a thick batter.

Ingredients for POTATO BALLS for preparing VADA :
1 spoon Oil
1/4 spoon Mustard seeds
1/4 spoon Jeera
1/4 cup Onion
1 pinch Turmeric Powder
1/4 spoon Salt
1 cup boiled Potato
Few Curry leaves
Coriander Leaves
Oil for Deep Fry

METHOD :
1) In a Pan, heat 1 spoon oil.
2) Add mustard seeds, jeera, onion, turmeric powder and salt. Mix once.
3) Add boiled potato, curry leaves and coriander leaves.
4) Mix well and take them on a plate.
5) Now, make Lemon sized balls.
6) Heat oil in a Kadai for deep fry.
7) Take Potato balls, dip into besan batter and drop into oil for deep fry.
8) Fry till golden on medium flame.

PREPARATION OF PAV :
Ingredients :
2 Pav Bread
Little Ghee
4 spoons Green (Mint) Chutney
4 spoons Groundnut Chutney Powder
Onion slices

METHOD :
1) In a pan, add little ghee and let it melt.
2) Now slit the Pav and open it
3) Grill it on Pan reverse side.

VADA PAV :
1) Take the grilled Pav 
2) Open it and apply Green Chutney.
3) Cut Vada into half and keep on green chutney
4) Now add Groundnut Chutney powder
5) On top keep sliced onion
6) Close the Pav 
7) Now hot and spicy VADA PAV is ready to serve.


Tips : 
1) Do not fry the Potato curry more time. 
2) Bajji should not be crispy, deep fry for less time.

SEV

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Know about the Recipe : 

Sev is a very simple traditional Snack recipe. Its a wonderful addition to Kara boondi, Masala murmure, any masala mixture, Sweet batata puri and so...

Very easy and a very quick recipe. You just need to concentrate little on making the dough. It should be in proper consistency to come out easily from Chakli maker. 

Thats it... Follow my recipe.. Taste this wonderful snack "Sev" today...!

INGREDIENTS :
1cup Besan
1 pinch Haldi powder
1/4 spoon Salt
1 spoon Oil
Water
Oil for deep fry

METHOD :
1) In a bowl, add Besan, haldi powder, Salt
2) Add water to make soft dough
3) Now take a Chakli maker and use Noodles mould.
4) Insert the dough into chakli maker.
5) Heat Oil in a Kadai.
6) Press Chakli maker to make SEV into the oil.
7) Deep fry stirring occasionally.
8) Takeout and serve.

KARA BOONDI

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WATCH RECIPE VIDEO : 

Preparation Time : 15 minutes.

To serve for TWO

Know about the Recipe : 

Earlier, in Rayalaseema villages. Kara Boondi and Boondi Laddu were the only traditional hot and sweet dishes served at weddings. To save time, they usually prepare all Boondi one time, half is used to make Boondi Laddu and another half to make Kara Boondi.

Now, the trend is much changed, but Kara Boondi is still a favourite hot snack for all. Let me share this traditional recipe with you all today.

Preparation of Boondi may be same everywhere in India, but adding crushed garlic and deep fried curry leaves along with red chilly powder and salt is only seen in traditional Rayalaseema hot recipes.

TRY NOW... you all will enjoy the taste of Kara Boondi.

INGREDIENTS : 
1 cup Besan
1 pinch Cooking Soda
1/4 spoon Turmeric powder
Curry Leaves
4 Garlic
1/4 spoon Red chilly powder
Salt to taste
Water
Oil for Deep fry




METHOD :
1) In a bowl add Besan, cooking soda, Turmeric Powder
2) Add water and mix well to make batter.
3) Batter must be in pouring consistency without lumps.
4) Now heat oil in a Kadai.
5) Take a perforated Skimmer.
6) Take a ladle and pour batter slowly and rub on the skimmer slowly to make boondi.
7) Fry till golden.
8) Repeat the process to make more boondi.
9) Deep few curry leaves also in the same oil and keep aside.
10) Now.. take a bowl and add boondi.
11) Add crushed garlic, salt, chilly powder and mix well.
12) Add fried curry leaves on top. 
13) NOW... Boondi is ready to eat.

Tips : 

1) Karaboondi can be stored for few days.

2) You can add this Kara boondi directly to make Bhel, 

    Masala murmure recipes.

3) To make Kara Boondi more tasty, you can also add 

    deep fried peanuts.

VEG. DUM BIRYANI (Restaurant Style)

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Preparation Time : 45 minutes

To serve for FOUR 

Know about the Recipe :
Dum Biryani is the most authentic, delicious, aromatic, super tasty dish. If anyone asks a question, how do you prepare Dum Biryani, you immediately start saying - first parboil all the chicken / vegetables, parboil basmati rice, then add them in a pot layer by layer and keep it for dum. This is what you say.. right...!

But my Vegetable Dum Biryani recipe is absolutely different. It needs no veggies boiling. Difficult to believe..?? But you heard right. Today let me share my recipe which is prepared in Restaurant Style. It finishes in just 3 steps - 1) Marinate all the veggies  (2) Parboil Basmati Rice  (3) Dum Process. 

Do not delay.. follow my detailed recipe. You will no longer need any restaurant to taste a Dum Biryani. The time has come to plan for a candle light dinner with your loved ones in your sweet home. 

Cook now and taste this authentic, exquisite Vegetable Dum Biryani in Restaurant Style.


INGREDIENTS for BIRYANI MASALA : 
4 Ilaichi
1 Biryani flower
1 inch Cinnamon stick
4 small Marathi Mogga
1 spoon Shajeera
4 Cloves
GRIND TO POWDER

FRESH VEGGIES MARINATION METHOD : 
2 Potatoes
2 Carrots
1 cup Cauliflower
Few French Beans
1/4 cup Cabbage
1/2 cup green peas
1/4 cup Capsicum
2 Green Chillies
Curry leaves
1 cup Mint leaves
1/4 spoon Salt
1/4 spoon Turmeric Powder
1/4 spoon Red Chilly Powder
1 spoon Biryani Masala (above prepared)
1/4 spoon Coriander Powder 
2 tbsp Oil
1/2 cup Brown Onions (Fried)
1 spoon Ginger Garlic Paste
2 Cups Curd

ADD ALL ABOVE INGREDIENTS IN A BOWL AND MIX WELL. MARINATE THIS VEGGIES FOR ABOUT 10 MINUTES.

COOKING BASMATI RICE :
Ingredients : 
1 1/2 cups Basmati Rice
3 Big glasses of Water
1 spoon Salt
1/4 spoon Shajeera
1 Bay leaf
1 Big spoon Oil
Whole Garam Masala

METHOD :
1) Soak 1 1/2 cups Basmati Rice in water for 15 minutes.
2) In a bowl, add water and start boiling.
3) Now add salt, shajeera, bay leaf, oil, whole garam masala and boil.
4) When water boils, add soaked Basmati Rice and cook for 8 minutes.
5) Strain the water from Basmati Rice when it is half cooked.

FINAL PREPARATION OF DUM BIRYANI :
1) On High flame, keep marinated Veggies in a Bowl.
2) Add half boiled Basmati Rice and spread it.
3) on this sprinkle few mint leaves, Brown onions, coriander leaves
4) Now add food colour 
5) Add oil on sides of the bowl.
6) Squeeze half lemon
7) Add little salt, little biryani masala.
8) Cover the bowl with lid and cook for 5 minutes on high flame.
9) Move the Bowl on to a Pan and cook for 10 minutes on medium flame.
10) Cook for 5 more minutes on low flame.
11) Dish out the Biryani and taste it. 

Tips : 
1) Cut all vegetables in same size.
2) Soak Basmati rice for 15min. only.
3) Just half boil the basmati rice, do not overcook.
4) You can also use readymade Biryani masala, but biryani will taste different. 

UGGAANI (Rayalaseema Special)

Preparation Time : 20 minutes

To Serve for TWO (2)

Know about the Recipe : 

Uggaani is very famous breakfast recipe in Rayalaseema region especially in Kurnool and Ananthapur districts. Uggaani and Bajji are the best combination for breakfast and available in almost all hotels in Rayalaseema area. It is a traditional, very easy to cook and quick recipe and can be prepared in just 20 minutes.

It is also famous in Karnataka and Maharashtra with other names. It is called as "Poor man's Biryani" because this Puffed rice is easily available everywhere in the region that too on a very low cost. 

To make the puffed rice soft, we need to soak them in the water for few minutes. Preparation of masala mixture using onions, tomatoes, green chillies and tamarind pulp is also very easy.  Adding roasted chana dal powder brings extra taste to the dish. 

Uggaani can also be eaten with gun powder (roasted chana dal chutney powder).  

Lets enjoy the taste of Uggaani now...! Please follow the below given steps to make easy, quick and tasty Uggaani...!!!

INGREDIENTS for making UGGAANI : 
2 Cups Puffed Rice
1 Big spoon oil
1 spoon Mustard Seeds
1/4 spoon Jeera
1 spoon Blackgram Dal (Urad Dal)
1 spoon Chana Dal
1/2 cup Onions
Few curry leaves
1/2 spoon Turmeric Powder
2 green Chillies to make paste
1/2 cup Tomatoes
1/4 cup Tamarind pulp
3 spoons Roasted Chana Dal Powder
Salt to taste
Coriander leaves



METHOD :
1) Soak the Puffed rice in water for 10 minutes.
2) In a Pan, add 1 big spoon oil
3) Add mustard seeds, Jeera, Urad Dal, Chana dal  and fry them.
4) Now add onions, curry leaves and fry 
5) Now add turmeric Powder, salt, 1 spoon green chillies paste and cook.
6) Now add tomatoes and cook till they get soft.
7) Later add Tamarind Pulp and cook till the oil comes out.
8) Now squeeze the water from Puffed rice and add to a bowl.
9) Add Roasted Chana Dal powder, little salt to taste and mix well.
10) Now add Masala Mixture and mix well. 
11) Finally sprinkle few coriander leaves.

Tips : 

1) Soak Salted Puffed Rice in water for 15 minutes. 

2) If you have taken transparent Puffed  Rice, do soak them in water for just 2 to 3 minutes only.

2) You can use Lemon juice instead of tamarind pulp. 

3) Roasted peanuts can also be added for additional taste.

STUFFED MIRCHI BAJJI

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Preparation Time : 20 minutes

To serve for TWO

Know about the Recipe : 

Friends, who do not like Bajjis??? It is the most favourite street food available in every corner of Indian streets. Whether it is chilling winter, raining day or even hot summer, Bajji is hot favourite, wins hearts of the all the food lovers and stands first in position.

Most of the people will have the habit of eating Bajji along with Mirchi. So, to control the spice levels, and also to make the recipe more tasty, we usually stuff the Mirchi with different kinds of masalas. 

Here I am preparing a different and easy stuffing masala by using roasted chana dal, jeera and salt. And for extra taste in the recipe, I am also adding Ajwain to the batter, thats very good for digestion as well. 

So friends... whatever is the season, without any reason, just follow my recipe given below... Enjoy the taste of hot & tasty Stuffed Mirchi Bajjis....! It is less processed, very easy to prepare and gets ready in just 20 minutes...!!!

INGREDIENTS : 
1/4 cup Roasted Chana
1/4 spoon Jeera
4 Green Chillies
1cup Besan
1/2 spoon Ajwain
Salt to taste
1 pinch Cooking Soda
Coriander leaves
1/4 spoon Ginger Garlic paste

METHOD : 

Masala Powder : 
1) In a Mixie - add Roasted Chana, 1/4 spoon Salt, Jeera and grind to fine powder.

Stuffing : 
1) Take Green chillies, slit them long.
2) Now stuff the above made Masala Powder into that slit.

For Bajjis :
1) In a bowl, add Besan, Salt to taste, Ajwain, cooking soda, few coriander leaves, Ginger garlic paste.
2) Now add water and mix well to make thick paste to make Bajjis.
3) Heat oil in a Pan.
4) Dip the stuffed green chillies in the Bajjis batter and deep fry in oil.
4) Fry till golden colour and take them out.

Tips : 
1) Use Bajji Mirchi specially available in the market for preparing Bajjis. The spice level will be low in them.
2) Remove seed from Green chillies before stuffing to make the chillies very less spicy.

Hi friends...! Cooking is my passion... started my passion at very early age and won too many contests, prizes and won Rs.1 lakh cash prize in ETV Abhiruchi Navadurga Contest in 2012 and also won Rs.5 lakh worth Open Plot and also Title "Chef No.1", first Telugu Cookery reality show by TV9 Telugu in 2014.

I have started this Blog "Sukku's Kitchen" to share my Recipes with you all. You can also view the Videos of these Recipes on my Youtube Channel "Sukku's Kitchen".

You will definitely enjoy the taste of my Recipes...!!!

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