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.

Pani Puri - Indian Street Snack

          This irresistible spicy and tangy street food is to die for. They are best enjoyed as an evening tea-time snack. But to be honest they can be relished any time of the day. So here is my version of this all time favorite comfort snack. The ingredients for the stuffing, sweet chutney and the pani puri water can be an individual preference. So check out the step by step pictorial recipe to prepare it.

• Few small Puffed up puris

Pani - 

• Handful of mint and coriander leaves, roughly chopped
• 2-3 green chilies, 
• 1 garlic clove
• salt to taste
• 1 tbsp. lime juice
• 2 tbsp. boondi
• 1 marble size tamarind
• 1 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder 

Stuffing- 

• 2 potatoes, boiled and mashed
• 1/2 cup black chana (chickpeas), boiled
• salt to taste
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice
• 1 tsp. red chili flakes
• 1/2 tsp. pepper powder
• 1/2 tsp. roasted cumin powder

Sweet tamarind Chutney-

• 1/2 tsp. tamarind paste
• 1 tsp. red chili powder
• pinch of salt
• 2 tbsp. sugar or to taste

         Grind the coriander leaves, mint leaves, green chilies and garlic with required quantity of water to a fine paste. Add lime juice and mix well.

        Soak the tamarind in water and strain the pulp. Add 3-4 cups water. To it add 2 tbsp. of the mint paste, salt and all the powdered spices. Mix well. Adjust seasoning and keep aside. Add the boondi while serving.

         In a bowl, mix together mashed potato, boiled chana, salt, coriander leaves, red chili flakes, roasted cumin powder, pepper powder and lime juice.

          For the sweet tamarind chutney - In a bowl, mix together tamarind paste, 1/2 cup water or as required, salt, sugar and red chili powder. keep aside.

          To serve, make a hollow in the centre of the pani puris with your spoon. Stuff a little of the filling and drizzle a tsp. of the sweet chutney over it. 

          Pour some of the pani puri water and gulp it down immediately at a go and enjoy the mouthful experience.

                  Grind coriander leaves, mint leaves, green chilies & garlic with required 
                  quantity of  water to a fine paste. Add lime juice & mix well.

                 Soak tamarind in water & strain the pulp. Add 3-4 cups water. To it 
                 add 2 tbsp. of mint paste, salt & all dry spices. Mix well. Adjust
                 seasoning & keep aside. Add boondi  while serving.

                 Sweet tamarind chutney - Mix together tamarind paste, 1/2 cup water or 
                 as required, salt, sugar & red chili powder. keep aside.

                  Mix together mashed potato, boiled chana, salt, coriander leaves, red chili 
                  flakes, pepper powder, roasted cumin powder & lime juice.

                                The stuffing is ready.

                   To serve, make a hollow in the centre of the pani puris with your spoon. Stuff 
                   a little of the filling & drizzle a tsp. of the sweet chutney over it. Pour some
                   of the pani puri water & gulp it down immediately at a go and enjoy the
                   mouthful experience.

Oil Free Bamboo Chicken - Araku Valley (Andhra) Special

          Here is a delicious, healthy and a traditional oil free appetizer that is quite popular among the tribals in Araku Valley (Andhra). The chicken is marinated and cooked inside a bamboo. It is then garnished with onion rings, coriander leaves and a dash of lime. I also sprinkled some fried onions too. This can be an absolute party meal showstopper. So check out the step by step pictorial recipe to prepare this exotic delicacy.

          Generally it is made over an open fire, but I was successful in making it in my kitchen over gas top. This particular dish has not been commercialized yet and is not found in any restaurants. 

          They are cooked and sold only by the tribals in the Araku region on the roadsides. Hubby dear was grateful enough to bring these special bamboos for me on his recent visit. Hence this experiment. So if you are able to get hold of a bamboo then do try this recipe.

• 400 gms. chicken on bones
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder 
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• juice of 1/2 lime
• handful of coriander leaves, chopped
• 1 medium size bamboo
• 1 banana leaf & foil to seal the bamboo
• onion rings, chopped coriander leaves & fried onions to garnish

          Marinate the chicken with all the above mentioned ingredients starting from salt to coriander leaves overnight.

          Now stuff the chicken inside a bamboo and close with some banana leaves and foil. Cook on a medium flame on a gas top for 45 minutes by rotating on all sides.

          When done, wrap a newspaper around it so that it is easy to handle. Tap the bamboo to remove the cooked chicken. 

          Transfer to a serving dish and serve them, garnished with onion rings, coriander leaves, fresh chilies, fried onion and a dash of lime.

                               Marinate the chicken overnight.

                               Stuff the chicken inside the bamboo.

                                        Stuff with the banana leaves.

                                     Cover with a foil and tie it with a wire preferably.

                                Cook on a medium flame for 45 minutes.

                               Keep rotating them at intervals.

                                     When cool enough, remove the banana leaf stuffing.

                                            Cover with a newspaper.

                               Remove cooked chicken on a serving plate.

                Serve as appetizers with onion rings, chilies, a sprinkle of fried onions &
                lemon wedges.

Baked Mathri (Savoury Crackers)

          Mathris are favourite snacks that are very popular in the Northern regions of India. There are many versions to it where the ingredients differ from one region to the other. They tastes simply yummy as these crunchy snacks go along well with your hot beverage. But how about having them in a baked version, so that you can devour on them guilt free? 

         I tried the healthy way by adding half and half of refined flour & whole wheat flour, semolina and olive oil. I seasoned it with ajwain (carom seeds) and kasuri methi (dry fenugreek leaves). So enjoy these delicious homemade snacks along with your evening tea / coffee. For a variation, try them with hummus, mayo or any dip. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup atta (whole wheat flour)
• 1/2 cup maida (plain flour)
• 1/2 cup sooji (semolina)
• 2 tbsp. olive oil / melted butter
• pinch of baking soda
• salt to taste
• 1/2 tsp. ajwain (carom seeds)
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed

          Sieve the atta, maida, sooji and baking soda 2-3 times. Add rest of the ingredients and rub it well to resemble bread crumbs. 

          Knead a dough with required quantity of water. Cover with a damp cloth and keep aside for an hour.

          Knead back again for a minute more and divide into 2 equal parts. Roll out each into a circle just like a chapatti.

          Cut into desired shapes with a cookie cutter, prick with a fork and brush some oil / melted butter / ghee over it.

          Arrange the mathris on a greased oven proof tray and bake in a preheated microwave oven in the convection mode at 180 degrees C for 15-20 minutes.

          Halfway through flip over the mathris. When done, cool them on a wire rack and store in an airtight container to be relished with your evening tea / coffee.

                                  Sieve atta, maida, baking soda & sooji 2-3 times. 

                                  Add ajwain, kasuri methi, salt & oil. 

                                  Give it a rub to resemble bread crumbs.

                       Add water & knead into a dough. Cover & leave aside for an hour.

                    Divide into two equal portions. Roll out each & cut into desired shapes. 
         

                                  Prick with a fork.

                                 Brush with some oil / butter.

                                  Bake for 20-22 min. in a preheated oven at 180 degrees C.

                                  Serve with your evening tea.

Ragda Pattice / Patties (Potato Tikki & Dried Yellow Peas Curry)

          Ragda Patties is the most popular street food snack of Mumbai. It can be termed as an Indian fast food which is found in every street corner food stalls and in restaurants. This chaat item is relished by young and old alike. It is very wholesome and can be termed as a one-pot meal.

          In fact it can be had anytime of the day. I prefer having it for dinner sometimes. Ragda means dried yellow peas cooked in a gravy and patties are potato cutlets or tikkis. They are served along with some chopped onion, tomato, sev, coriander leaves, green chutney and sweet chutney. So check out the step by step pictorial recipe to prepare it.  

Ragda - 

• 1 cup dry Yellow / White Peas, soaked overnight
• pinch of baking soda
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste 
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

Patties - 

• 3-4 potatoes, boiled & mashed
• 2 bread slices
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves
• 1 tsp. ginger, grated
• 3 green chilies, chopped
• oil to shallow fry

To Serve -

• green chutney 
• Instant sweet chutney 
• 1 tsp. lime juice (opt)
• 2-3 tbsp. sev
• 2 tbsp. onion, chopped
• 2 tbsp. tomato, chopped
• 1/4 tsp. roasted cumin powder (opt)
• 1/4 tsp. red chili powder (opt)
• 1 tsp. coriander leaves, chopped

          Ragda - Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required. 

           Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.

          Patties - Soak the bread slices in water for a few seconds and squeeze out the water. In a bowl, add the bread, potatoes and all the ingredients (except oil to shallow fry).

          Knead well and divide into equal portions. Give it a patty shape and refrigerate for 25-30 minutes.

          Heat 1 tbsp. oil on a griddle / tawa and fry the patties few at a time till golden on both sides. Drain on a kitchen towel.

         Now to assemble - on a serving plate, place 2 patties and ladle some ragda over it, followed by the green chutney, sweet chutney, onion, tomatoes, lime juice, sev, cumin powder, red chili powder and coriander leaves.

Green Chutney - 

• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves
• 1-2 green chilies
• 2 garlic cloves
• 1/2" ginger
• 1 tsp. lime juice 
• salt to taste
• 1 tbsp. feta cheese

          

           Grind all the above mentioned ingredients with very little water into a paste. Your green chutney is ready.

Instant sweet chutney - 

• 3 tbsp. ketchup
• 1/2 tsp. tamarind paste
• 1/2 tsp. red chili powder
• 1 tsp. sugar

           Mix together all the above mentioned ingredients along with 1/4 cup water. Your instant sweet chutney is ready.

                     Soak dry yellow / white peas overnight. Pressure cook in 2 & 1/2 cups
                     water for 2-3 whistles along with turmeric powder & baking soda.

                                 Heat oil & sauté onion till light brown.

                    Add ginger-garlic paste & all dry spices (except salt) mixed with little 
                     water to form a paste. Sauté till oil separates.

                                  Add tomato puree & tomato paste. Sauté till dry.

                                 Add boiled peas, salt & 3/4 cup water.

                    Simmer on low flame till gravy slightly reduces. Add coriander leaves
                    & mix well.

                        Add mashed potatoes & all the ingredients & knead into a dough.

                                 Divide into equal portions & give a patty shape.

                                 Shallow fry on a tawa till golden on both sides.

                           Serve ragda & patties, garnished with chopped onion, tomatoes, 
                           coriander leaves, sev, green chutney & sweet chutney