Grilled Podi (Gunpowder) Chicken

          Made these yummy grilled chicken with a difference. I marinated with some Andhra special spices (Nalla Karam Podi & Kura Karam Podi). You can substitute it with kashmiri red chili powder and any idli podi (gunpowder). 

           These can be served as great party appetizers and relished with some tongue tingling green chutney / garlic chutney and a drizzle of some lemon juice for that extra tang. 

           You may have these small bites as a light meal along with some salad / soup or as a wrap for your evening snack. Pack them for a lunch box meal if you wish. Options are aplenty. Choice is yours. 

• 500 gms. boneless chicken
• salt to taste
• pinch of turmeric powder
• 1 tbsp. Andhra special Kura Karam Podi (use Kashmiri red chili powder instead)
• 1 tbsp. Andhra special Nalla karam Podi (use idli podi instead)
• 1 tsp. garlic paste
• 1 sprig curry leaves, chopped
• 1 tbsp. oil
• 1 tbsp. lime juice
• extra podi to garnish
• extra oil to baste while grilling 

          Marinate the chicken with all the mentioned ingredients overnight. 

          Grill on both sides for 25-30 minutes. Baste with some oil midway. 

         Transfer to a serving plate and serve with onion rings, green chilies, lemon wedges and a sprinkle of some idli podi.

Nalla Karam Podi (Gun Powder - Andhra Style)

          Podi also known as Gunpowder is an essential accompaniment to any South Indian breakfast. They can very easily be made at home with a few basic ingredients available in every kitchen. This yummy podi can be stored in an airtight container for a longer period. 

           So let me share an Hyderabadi / Andhra style podi that I sometimes use as a spread on bread toast / parathas / chapattis with a drizzle of some ghee or melted butter. Make it further interesting by sprinkling it on pizza, burger, hot dog, etc. Choice is yours.

• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2 tbsp. urad dal (split black gram)
• 8-10 dry red chilies
• 1-2 sprigs curry leaves
• 1/2 cup coriander seeds
• 1 tbsp. sesame seeds
• 5-6 garlic cloves
• 2 tbsp. roasted chana dal
• 1 tsp. tamarind paste
• salt to taste

          Heat oil in a pan and temper with cumin seeds and fenugreek seeds. Sauté for a few seconds. Add rest of the ingredients (except tamarind paste and salt).

           Stir fry for 2-3 minutes on a low flame. Set aside to cool. Then grind along with tamarind paste and salt. 

           Store in airtight container and relish as an accompaniment to idli, dosa, upma or any south Indian breakfast.

Amazing Podi Idli - Steamed South Indian Breakfast.

          Idlis in general are a perfect healthy breakfast option. So I dished out my all time favourite in a new avatar with some idli podi sprinkled over it. (I added some Nalla Karam Podi - an Andhra Speciality). Serve these soft and fluffy treats in this appealing way and see them fast disappearing in no time. A good tasty coconut chutney and sambar are perfect as an accompaniment.

           This dish brings some good memories of my days in Chennai, where I would pack these podi idlis in my son's school lunch box. They were also our weekend breakfast menu. The podi (gunpowder) is Nalla Karam podi, a Andhra speciality that I carry with me wherever I go.   

• 1 cup Idli rava (semolina), soaked for 3-4 hours & drained
• 1/2 cup split urad dal (black gram), soaked for 2 hours & drained
• few fenugreek seeds, soaked along with the dal
• 1/2 cup buttermilk
• 1/2 cup cooked rice
• salt to taste
• Idli podi (gun powder) as required
• oil to grease the idli mould
• coconut chutney & sambar to serve

          Grind the dal, fenugreek seeds, idli rava, cooked rice, buttermilk and enough water to a smooth paste. Adjust water to form a thick batter. Mix salt to taste and ferment overnight.

          Pour spoonfuls in greased idli moulds and sprinkle the podi over it in any pattern you desire. 

           Steam in a pressure cooker or steamer for 15 minutes (5 minutes on high flame and the remaining on low flame). When cool, demould them and serve them hot with chutney and sambar.