Monday, October 22, 2012

Bathukamma (Telangana Festival) 2012


 Bathukamma is the arrangement of colourful flowers in a conical mound,this festival is one of the most unique festivals of Andhra Pradesh especially of Telangana region.This festival is celebrated mainly by the women,this 9-day festival will conclude two days before Dussera.



This is on the last day of bathukamma (Saddula bathukamma)


As it is 9 days festival we prepare different varieties of prasadam on each day and 9 varieties on last day of bathukamma.
Here are few items which i prepared for Saddulu Bathukamma
Pulihora (Tamarind rice),Karapu annam (Red Chilly Rice),Perugu annam(Curd Rice),Nuvvu annam(Sesame seeds Rice),Pindi Muddalu (Rice flour ladoo),Nuvvu undalu(Sesame seeds ladoo),Palli undalu (Peanuts ladoo),Suniundalu (Urad dal ladoo),Minapa undalu(Moong dal ladoo).


In the evening we went to a nearby park and sang few bathukamma songs then immersed bathukamma into the water.


 This is on the first day of bathukamma and here is our bathukamma ,all the flowers used to make bathukamma are from our home garden.


Note : For recipes please check festival spls.

Friday, October 12, 2012

Chicken 65



Ingredients:
Boneless Chicken -- 3 breast piece
Red chilly powder (1 tsp)
Salt to taste
Ginger garlic paste - 1 tsp
Turmeric powder -- 1/4 tsp
Soy sauce --1 tbsp (optional)
Lemon juice -- 1 tsp
Egg -- 1
Corn flour -- 2 tbsp
Rice flour -- 1 tbsp
Oil for frying

For Tempering:
Cooking oil - 2tbsp
Chopped garlic - 2 tsp
Chopped ginger - 2 tsp
Green chillies -- 6
Curry leaves --1 bunch
Cashew nuts -- 10
Red food color (pinch) (optional)
Vinegar --2 tbs (optional)
Cilantro to garnish


Preparation:
  • Cut the chicken into small bite size cubes.
  • In large bowl mix chicken with red chilly powder,salt,turmeric,salt,soy sauce,lemon juice and ginger garlic paste mix altogether with chicken pieces and marinate the mixture for an hour.
  • When the chicken is marinated add egg,corn flour,rice flour and mix it well.
  • Deep fry the chicken on medium heat and remove onto a paper towel.
  • Heat a large pan, add 2 tbsp of oil. Add garlic and ginger and saute for  a min. Add curry leaves ,green chilies, salt to taste,cashew nuts saute for a min. Add fried chicken and toss well and cook for 2 mins.
  • Mix the food color in vinegar and add it to the chicken and saute for a min.
  • Add the yogurt and cook on medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt.
  • Garnish with cilantro and your delicious chicken 65 is ready to serve.

Sunday, October 7, 2012

Egg Biryani



Ingredients:
Eggs --6
Basmati rice --2 cups
Oil --2 tablespoons
Bay leaves - 2
Cinnamon --1 inch stick
Green cardamoms --4
Cloves -- 4
Onion --1 medium
Ginger garlic paste --2 tsp
Curd (Yogurt) -- 1cup
Fresh coriander leaves,chopped --1 cup
Fresh mint leaves ,chopped--1 cup
Red chilly powder --1 tsp
Coriander powder--1 tsp
Turmeric powder--1/4 tsp
Cumin seeds -- 1/2 tsp
Green chilly -- 4 
Sliced ginger--1/2 inch stick
Fried onion -- 1 cup
Yellow color / Saffron (soak in 2tbsp water) -- Pinch
Salt to taste

Preparation:

  • Soak basmathi rice in water for 30 mins and drain the water.Eggs should be hard boiled,peeled and halved.
  • To prepare fried onion slice onion and deep fry in oil till they are golden brown.
  • In a deep pan add water and when the water comes to boil add the soaked rice ,cumin seeds ,cover and cook  on high heat for five minutes or till the rice is 80% cooked.Immediately drain the water and keep the rice aside.
  • Heat  oil in a deep pan. Add  bay leaves, cinnamon, cardamoms and cloves and saute for one minute. Add onions and saute till soft. 
  • Add  ginger garlic paste and saute till fragrant.Add  chilly powder, turmeric powder ,coriander powder,salt to taste and saute for few seconds. 
  • Add curd and saute for two minutes. Add  coriander leaves and mint leaves,sliced ginger,green chilly and continue to saute for two minutes longer.  
  • When the masala is cooked well add halved eggs and cook for 5 minutes,mix gently.
  • Now spread rice on  egg masala add yellow color or saffron,spread fried onion , mint leaves and cilantro.
  • Cover the pan with Aluminium foil and close the lid . 
  • Place a tawa on the stove and then place the biryani pan on the tawa,lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. 
  • Transfer the biryani to a platter and serve hot egg biryani with mirchi ka salan ,raitha.