Mom's Chicken Pulao/Kodi puloa quick & easy

Hi!Todays recipe Kodi puloa is my life time favourite dish which is cooked by my mom.When my mom cooks it i used to eat the whole day in installments..:)The chicken pulao that we make at home is no less than the layered biryani in-spite of its simplicity.The chicken cooked along with rice and fresh grounded spices gives the smell all the house.Let's go into the recipe.

Ingredients
Chicken - 1/2kg or 1lb
Rice - washed &drained - 2cups
Ginger garlic paste - 1 1/2tsp
Green chilies - 3
Onion - 1
Coriander leaves - handful
Mint leaves - handful
Oil - 2tsp
Ghee - 1tsp
Cardamom -3
Cinnamon 1" -3
cloves - 6
pepper corn - 2
Bay leaves - 2
star anise - 1
lemon juice
salt

Procedure
1.Wash and drain the chicken completely.(the pieces of chicken should be big)

2.Take a heavy bottom vessel add oil(2tsp)+ghee(1tsp) after heating add all the whole garam masala(cardamom, cinnamon,cloves,bay leaf,star anise)fry for a min.
3.Add the Green chilis,Onions(sliced),fry until it turns light brown.

4.Add the fresh ginger garlic paste.and fry until it looses its rawness.

5.Add the washed & drained chicken pieces to it and fry them nicely.until it is half cooked.

6.Add the strained rice and mix nicely with chicken for 1min.(don't burn).

7.Add 4cups of water(for 2cup rice)salt(see taste once if required adjust according to it), coriander leaves,mint leaves,lemon juice,cashews and transfer it into electric cooker.

8.After it is cooked open the lid and mix nicely(gently) from the bottom.The rice will be fluffy.
Serve hot with kodi kura/chicken curry & Onion raita

• Chicken need not get marinate.Here i marinated with salt and turmeric because i stored in refrigerator.If it is fresh you can directly add.
• Chicken with big pieces along with bones is good for this recipe
• The spiciness should come with fresh grounded ginger garlic paste,green chilis & whole garam masala.so adjust according to it.

Thanq for watching the blog,any comments are appreciated.:)

Sorakaya/Anapakaya Pappu/BottleGourd dal

Hi!Todays recipe is sorakaya pappu.Many people will be against bottle gourd I too did have some time ago, but now the availability of fresh looking and tender made revisit the old classics.If you do not like eating raw vegetables, then cook them with toor dal. That’s the common practice at my home.It works perfectly.We enjoy making it also because it can be done in few minutes and easy to cook...:) Pressure cooking with toor dal is the most common way and the best way.

Ingedients

Bottle gourd(washed & chopped) - 1bunch
Toor dal -1/2cup(small)
Garlic(crushed) - 1big pod
Onion (chopped)- 1
Green chillies(slit) - 4(acc to ur taste)
Turmeric - 1tbsp
Water - 1cup(For 1/2cup dal 1 cup water)
Salt - reqFor Tadka/thalimpu
Mustard seeds/avalu - 1/2tsp
Cumin seeds/jeelakarra - 1/2tsp
Urad dal/minapappu - 1/2tsp
Dry red chilli - 2
Garlic sliced or crushed - 1(optional)
bengal gram(optional)
Oil - 2-3 tsp


Procedure
1.Wash and chop the Bottle gourd into small cubes.Chop the onion and slit the green chilies.

2.. In a Pressure cooker place toor dal,chopped bottle guard pieces,crushed garlic(crushed),onion(chopped),green chilis(slit),and turmeric.Add 2 cups of water(the same cup with which you measured toor dal) and pressure cook upto2-3 whistles.

Before pressure cooking

After pressure cooking

2. Take a small pan for tempering add 2-3 tsp of oil after heating add mustard seed after they crackle add cumin seeds,urad dal,dry red chilis.Fry for a min.

3. Add this to the cooked dal along with the salt and combine.Cook on low flame till you get the required consistency.


Serve with rice and any stir fry.

Thanq for watching the blog,any comments are appreciated:)

Welcome to Souji's home... Place to learn & share

Hi! I am Soujanya born and brought up in vizag the beautiful coastal city of Andhra Pradesh with beaches and many beautiful landscapes.

Why Souji's Home?

The main intension of creating this blog is simply to share.share.share."Share" about what all i learned,still learning(learning ends when we stop living) from my mom,mother-in-law,blogs,friends etc.


What is there in Souji's home blog?
Home blog includes Kitchen Room,Craft Room,Pooja room &finally "Sharing room" by guests(others).


Kitchen Room -is the place that shows you quick,simple,tasty,healthy and some "try out"recipes that carry out the authenticity of Indian vegetarian/Non-vegetarian cooking with stepwise pictures,will make easier you to understand especially for new to cooking Indian dishes.Most of the dishes will be Andhra flavor which i have learnt from my mom's and mother-in-law's kitchen  and anything which i liked and learned.I want to preserve the culinary tradition that has given to us from our parents/grandparents.Half the fun of cooking is experimenting, so give it a try and make these dishes uniquely your own!
Enjoy cooking! 

Some space for Health Benefits the benefits of vegetables,fruits,food which i learnt, wants to share with you.
The Glossary tab will show the index of names of spices,lentils,vegetables,fruits,etc in ENG-TEL translation.


Craft Room-Souji's Gathering & Ideas blog is the place for handmade/homemade Arts/Crafts which can give more fun/real beauty to your living.Some of the collection is from my gatherings and some are my creative.I believe that once we learn something then we can be more creative that can be anything.So i would like to share some art/crafts that i learned and tried with again step wise pictures which give you more clear instructions.


Pooja Room-Souji inta pandagalu is the place for sharing the memories/methods of celebrating/doing festivals,poojas,vratams etc.from my childhood(till now) i love and feel excited about the  festivals/poojas which breaks the routine busy life.


I am trying to place a room called "sharing room" which invites you to share anything with others like tips,arts,recipes etc if interested.


Subscription policy:There is a feedburner email subscription policy in the side bar.just leave your email address you will receive updates of my latest posts.


Any mistakes or feedback are always appreciated.So that i can correct.
Thanq..:)