Hi! I am Sailaja Gudivada (aka Sailu), mother to 17 year old, Nehal, married to a wonderful person, Satish, and live in Vishakhapatnam aka Vizag, the beautiful coastal city of Andhra Pradesh (South India) with virgin beaches and breathtaking landscapes. I am a food enthusiast who enjoys cooking for my family and grew up watching my Ammamma (grandmother) and Amma (mother) prepare some of the most simple and complex Indian food recipes and have picked up some tips and tricks along the way. My salutations to our ancestors who made the right food choices, their kitchen wisdom and passing on palate-pleasing culinary concoctions to us. Thanks to our grandmothers and mothers who continue to sustain and nourish our rich culinary heritage. And I believe, its our responsibility to respect and preserve our Indian culinary tradition that have been given to us and pass it on to the next generation. My food blog Fooders Heaven is a humble attempt at sharing my passion for all things food and you will definitely find a lot of Andhra flavor in this space, home-cooked meals I prepare for my family using farm fresh produce from my organic garden and our rythu bazaar aka farmer’s market.
Marinate chicken with the ingredients called for ‘marination’ for 10 mts. While the chicken is marinating, work on the rest of the preparation. 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. 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. 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. 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. Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice.
Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste. Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough. Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling. Punch down the dough lightly using your palm and divide the dough equally. Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds. Let it sit/prove for another 20 mins. Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white. Method for Chicken Filling - Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts.. Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well. Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts. Turn off heat and cool. Add coriander leaves and mix.
Heat oil in a heavy bottomed vessel, add the chopped onions and saute for 4 mts. Add ginger garlic paste and saute for 2 mts. Add the washed and drained chicken and cook on high heat for 4 mts. Reduce flame and cook the chicken for 5 mts. Add red chili powder, turmeric powder, coriander powder, cumin powder and kasuri methi and mix. Place lid and cook on low to medium flame for 8 mts. Add tomato puree and mix. Cook for 3 mts. Add 2 cups water and salt and place lid. Cook on medium flame for 20 mts. Add garam masala powder, cashew nut paste and curry leaves. Mix and cook without lid till you achieve the desired curry consistency. Turn off heat and remove to a serving bowl. Serve warm with rice or rotis.Kasuri methi is optional. If you do not have it on hand, add 1/2 tsp of dried mint/pudina leaves or coriander leaves. If you do not have ready made tomato puree on hand, make you own. Grind a large tomato to a fine paste and use it in place of store bought tomato puree. Tomato puree and cashew nut paste are essential for this recipe, so do not omit them. If you do not have curry leaves, omit them. Use fresh coriander leaves as a final garnish.
One of the best korma recipes I have prepared in recent times. Made for a wonderful side with Chicken Dum Biryani that I prepared on Sunday. The key to this recipe, which has its origins in the hill station of Tamil Nadu, is coconut, mint and coriander leaves which lends a greenish brown shade and infuses the korma with a mild sweet herby flavor, filling the kitchen with an aroma that is almost intoxicating.Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps of water and keep aside. Heat oil in a heavy bottomed vessel, add curry leaves and saute for few secs. Add the chopped onions and fry till transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts. Add the ground paste and cook over medium heat for 7-8 mts. Add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. Garnish with chopped coriander leaves. Turn off heat. Serve with pulao, biryani, coconut rice or rotis.