Exclusive Interview With Hero Jr NTR: "
Friday, March 25, 2011
Andhra Kodi Pulao, Chicken Pulao: "
2 cups long grained rice, washed and strained
2 onions, finely sliced
2 green chillis, slit
1/2 tsp ginger garlic paste
1 tomato, finely chopped
1 tbsp chopped coriander leaves
6-7 mint leaves
2 1/2 cups water
1/2 cup thick coconut milk
salt to taste
1 1/2 tbsps ghee + 1 1/2 tbsps oil
1/2 cup thick curd/yogurt
3-4 green chillis, make a small slit in them
1/2 tsp ginger garlic paste
1/2 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
1/2 tbsp coriander leaves
6-7 pudina leaves
1/2 tbsp lemon juice
1 tsp salt
1″ cinnamon stick
1 star anise
1 marathi mogga
pinch of mace
pinch of nutmeg pwd
2 bay leaves
1 Marinate chicken with the ingredients called for ‘marination’ for 10 mts. While the chicken is marinating, work on the rest of the preparation.
2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds.
3 Add sliced onions and green chillis and saute for 6 mts till onions turn transparent. Add ginger garlic paste and saute further for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts.
4 Add the chicken along with marinade and combine well. Cook on high for 2 mts, reduce flame, place lid and cook for 15-16 mts or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.
5 Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. This could take approx 15-18 mts. Turn off heat and do not remove lid for 10 mts.
6 Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice.
Mushroom Cutlets Recipe: "
400 gm mushrooms – wiped clean and chopped
1 cup sliced onions
2 tbsp oil
1 tsp cumin seeds
2 tsp ginger – chopped fine
1 cup potatoes – boiled and mashed
2 tsp coriander powder
2 tsp amchoor (dried mango powder)
1 1/2 tsp salt
2 tsp green chillies – chopped fine
2 eggs – slightly beaten
1/2 cup refined flour
dried bread crumbs to coat the cutlets
Heat 2 tbsp of oil and add cumin and ginger. Stir-fry till well mixed and add mushrooms and stir over high heat to dry off the excess moisture.
Add the coriander, amchoor, salt and chillies, turn around a few times and shut off the heat.
When cool mix in the potato. Form into round or oval cutlets.
Dust the cutlets with refined flour, then dip into the beaten egg. Now coat with the crumbs. Repeat by dipping the crumbed cutlets into egg and crumbs once more.
Deep-fry the cutlets to a golden color and serve."
Carrot Halwa Recipe: "
Use the following ingredients to prepare or make Carrot Halwa recipe at home.
Carrots – 3 Milk powder – 1 cup Milk – 2 cups Ghee – 3 tsp Cashew nuts – 10 pcs Almonds – 5
First wash the carrots cleanly and grate them. Now heat ghee in a pan and fry the grated carrot. Now add milk to the carrot and cook for few seconds on small flame. Now add milk powder in the pan while the milk is boiling. Meanwhile fry almonds and cashew nuts in a separate pan adding ghee. Now add both together and cook for sometime. Finally rub some ghee to a wide bowl and put the Halwa in it. Now the tastier carrot halwa is ready to have."
Fish Cutlet: "
-8-10 pieces of leftover fish- fried fish or steamed fish of just preparation of fish pices
- 2 cups of bread crumbs
- 2-3 boiled potatoes
- oil for frying
- 1 tsp of garam masala powder
- Salt acc to taste.
De- bone the fish pieces and place the ish pieces in mixing bowl. Mash in boiled potatoes. Add the spices and shape the mixture in rectangular or round chops. Roll these chops in bread crumbs and deep fry in hot oil till crispy an golden brown. Serve with chutney or salad."