Sunday, April 27, 2008

Kodi Vepudu/ Andhra Chicken Fry


Chicken - 750 g (use chicken thigh pieces with bones, cut into bite size pieces)
Red onion - 1 no. (grind into paste)
Ginger and Garlic paste - 1 tsp each
Chilli powder - 2 - 3 tsp
Kashmiri chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste

Mix these together, cook in a daaka/ utensil with 1/4 th cup water, until pieces are cooked.

Onion - 2 no. (sliced finely, brown ones)
Green chillies - 6 no. (sliced round)
Salt to taste
Oil - 5 tbsp

Masala Powder:

Coriander seeds - 3 tsp
Whole cloves - 5 no.
Cardamom - 5 no.
Cinnamon stick - 5 in
Black peppers - 1 tsp

Fry these in tsp of ghee, until roasts well and powder.


Coriander leaves - handful (chopped finely)
Mint leaves - handful
(chopped finely)


1) Heat a flat deep non-stick pan with oil on medium heat, when it is hot add green chillies first, fry.

2) Add sliced onion and fry until golden color. keep mixing (otherwise onions become darker).

3) Add cooked chicken along with gravy it may have. Now mix these and fry until all the water is evaporated and sticks to the chicken. Check for seasoning.

4) Add masala powder and garnishing stuff, mix well and switch off.

Serving suggestions:

Serve with Kodi Kura, Charu or Rasam, Rice and Yoghurt.

Serve with Kodi Kura, Mutton Pulav or Ghee Rice and Raita.


You have to keep stirring while cooking, to get even frying.

© 2008 by Rajani Rayudu

Tuesday, April 22, 2008

Apricot Pastry Puff


Puff pastry - 1 - 2 sheets (defrost as per instructions, cut in to round circles with help of cookies cutter makes 8)
Apricots - 1 tin (drain, keep these on paper towels)
Crystalised ginger - as needed (each piece cut into pieces and keep them sperately)
Runny honey - as needed
Pistachios - chopped, as needed
Egg wash or milk - to smear


Preheat oven to 220 d' C.

Place circles on a lined baking tray, brush with egg wash or milk all over.

Place small amount of crystalised ginger inside middle of each pastry circle. Drizzle little honey.

Place 3 apricots on top, drizzle bit more honey on top.

Decorate pistachios on top.

Repeat this procedure for each circle.

Bake these for 15 mins or until golden brown.

Serve dusted with icing sugar on top. yummy....................

Note: I have cut the pastry into four as I don't have any cookie cutter, smeared milk on top. Instead of 3 apricots, I used 4. I don't have pistachios either so used lightly toasted almonds.
I think you need to prick them before you keep everything in the middle, I didn't do it so no worry's.

This recipe is adapted from Allyson Gofton.

© 2008 by Rajani Rayudu