Andhra Chilli Chicken | Bangalore Restaurant Style Chilli Chicken

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Do you like spicy food? Spicy as in really spicy that will bring tears in your eyes and turn your face red yet you will be relishing the dish.. If you can relate to it then this is the dish for you..:) Go ahead and try this super tasty and fiery hot Andhra chilli chicken - Restaurant style :-)

Andhra chilli chicken is a famous chicken dish from Andhra Style restaurants in Bangalore. This is a fiery hot dish with a lot of green chillies. If you have eaten this in Nandini or Nagarjuna residency in Bangalore you will be able to relate to the spiciness of this dish. After many iterations I have come up with with this recipe, the taste is very close to restaurant style chilli chicken. 

I add fried onion and long non spicy variety chillies that gives a nice flavor to the dish. You can either replace long chillies with regular chillies or skip it completely.

Ingredients:

Chicken: 1 kg

Sliced Onion: 3

Non spicy variety green chillies: 8-10

Spicy green chillies :8-10

Coriander leaves: 1 big cup

Mint: 1 big cup

Ginger garlic paste: 2 tbsp

Lemon juice: 1 big lemon

Corn flour: 2 tbsp

Turmeric: 1 tsp

Crushed black pepper: 1 tsp

Salt to taste

Oil: 3 tbsp

Method: 

1. Grind coriander leaves, mint leaves, ginger garlic paste and spicy green chillies to a coarse paste in a blender.

2. Add salt, corn flour and lemon juice to the ground paste and marinate the cleaned chicken for 2 hours.

3. Heat oil in a wok and fry non spicy variety chillies and remove and keep aside.

4. Fry sliced onion in the same oil until golden brown and remove.

5. Fry marinated chicken in the remaining oil until the raw smell disappears (about 10 mins)

6. Add a cup of water, cover and cook for 10-15 mins or until the chicken is cooked.

7. Add fried chillies and onions and mix well, sauté on high flame for 5 mins.

8. Sprinkle crushed black pepper and a little more lemon juice for extra tanginess and turn off the flame.

Fiery hot andhra chilli chicken is ready to serve. 

Notes:

1. Original dish is very spicy but you can reduce or increase the number of chillies as per your taste.

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Kodubale | A special snack from Karnataka

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Kodubale is a special snack from Karnataka - a festive snack usually made during ganesha festival or deepavali. The list pof ingredients is quite simple but just need a little effort to roll and fry them. Once you start munching on this crispy snack all the effort will seem worth it :-) It's a very addictive snack and I must say the tagline 'no one can eat just one' suits kodubale aptly.

I have adapted the recipe from Swayampaka channel. It's an easy recipe. Do give it a try and impress your family members :-)

Ingredients:
Chiroti Rava/Semolina/Small Sooji: 1/4 cup
All purpose Flour/Maida: 1/5 cup (little less than 1/4 cup)
Rice Flour: 1 cup
Oma/Ajawain/Carom seeds: 1/2 tsp
Salt: 1 tsp
Asafoetida/Hingu : 1/4 tsp
Oil: 3 tbsp + for deep frying
Fresh Coconut: 1/2 cup
Dry red chillies: 8-10 (Byadagi / kashmir non spicy variety)

Method:

1. Heat a pan and add all purpose flour and semolina and warm them for a min. Transfer to a mixing bowl, when it is still warm add 1 tsp oil and mix it well and keep it aside.

2. In a mixer jar grind together coconut and dry red chillies with a little water.

3. Add the ground coconut paste, rice flour, asafoetida, salt and ajwain seeds to Rava and maida mixture and combine everything well.

4. Heat 2 tbsp oil until it's smoking hot and add to the mixture and mix them with a spoon. Do not touch with bare hands as the oil will be too hot.

5. Once its cooled down a bit, knead into a soft dough with hands by adding very little water at a time to get a soft kodubale dough. Keep it covered for 15 minutes.

6. Heat oil in frying pan or a deep wok on medium heat.

7. While the oil is heating, take a spoonful of dough and hand roll it into 1/2" thick rope size and join the ends to make a circle. Repeat the steps and make about 6-8 kodubale in one batch.

8. Drop them into hot oil one by one and deep fry on low- medium heat for about 2-3 minutes and flip it and fry the other side also until both sides turn into golden brown color. 

9. Remove on a kitchen towel, bring them to room temperature and store in an air tight jar.

Notes:
1. Make the oil very hot before adding to the flour mixture and it should make sound when poured on the flour mix.
2. Be careful while kneading the dough as the hot oil can scald your palm.
3. Keep the flame on low-medium while deep frying and give it enough time to fry, otherwise the kodubale will be crisp from outside but raw inside.
4. If the dough breaks while rolling, touch a little water or oil and knead the dough well and roll again. If it doesn't help add a little all purpose flour/maida and try again.
5. Fry Kodubale immediately after rolling if not it will break while frying.

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Charred Brinjal and Coconut Chutney | Smoky Eggplant-Coconut Dip

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I spent my childhood in North Karnataka with a mixture of cultures and food around, my parents are from coastal Karnataka so at home lunch was always a combination of South Canara and Dharwad style recipes, which my mother learnt from our neighbors. Back in my ajji's house they always cook matta rice (boiled red rice) and most of the times we had this rice ganji (water wasn't drained from the rice) for dinner.

It is very healthy and can be eaten with pickle, vegetable palya, happala (papad) or any chutney. My mother used to make different types of chutneys to go with it like raw mango chutney, green tomato chutney or ridge guard peel chutney etc. These chutneys are simple to make with very few ingredients and tastes good with even chapathi or white rice.

Continuing with the recipes from my mother's kitchen, today's post is about delicious and smoky Charred brinjal and coconut chutney.

Learn how to make brinjal- coconut chutney:

Prep time: 5 mins | Cooking time: 15 minutes.
Recipe type: Chutney | Dip | Side Dish

Recipe Source: My mother

Ingredients:
1 medium sized purple Brinjal/Eggplant
1 medium sized Onion
4-5 green chillies
4-5 cloves of Garlic
1 cup fresh coconut
1 tsp Cumin Seeds
1 slice raw mango cut into pieces
Salt to taste

Method: 
1. Wash and wipe dry the brinjal and roast it on direct flame on the burner. Keep rotating it so it's evenly roasted from all sides.  Discard the charred skin and roughly chop the Brinjal once its cooled down.

2. In Mixer Jar add fresh coconut, raw mango pieces, green chillies, cumin seeds, garlic cloves and salt and grind for a minute, do not make a fine paste. 

3. Mix in roughly chopped onion and charred brinjal pieces and pulse it couple of times, add a little water if needed. This is just to combine everything well. Do not grind continuously as it will turn into a fine thick paste.

4. Serve the delicious smoky chutney with Rice or roti/chapathi. 

Notes:
1. You can replace raw mango with tamarind pulp but the mango flavor is highly recommended.
2. Roast the brinjal thoroughly from all sides, it's easier to remove the skin when its well cooked.
3. Do not grind the brinjal to fine paste as the taste will completely change.

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