రాయలసీమ రుచులు..రాగి సంకటి , నాటుకోడి పులుసు..Deepti Nallamothu|| Traditional Healthy & tasty food.

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  • čas přidán 2. 08. 2021
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    Little Village is a wonderful and lovely place near mangalgiri bypass Road with extravagant ambience and super tasty food.Do visit this place for lots and lots of memories and don't forget to give me a thumbs up if u all like this video.
    Here is the recipe of the video in detail-
    ¨ MAKING OF NATU KODI PULUSU
    Heat oil in cooker pan. Add 1 Cinnamon, 2 Elachi and 2 cloves in the oil and fry well. Now add 2 onions finely chopped with some curry leaves and sauté well. Add a pinch of turmeric, 2 table spoons of Ginger Garlic paste and fry well. Then add 2-3 chopped tomatoes along with Natu Kodi (Country Chicken). Add sufficient Salt, Chilli powder, 1 tablespoon of Dhaniya powder, 1 tablespoon of Garam masala, 3 cups of water and pressure cook for 5 whistles, and keep aside.
    MAKING OF RAGI SANGATI MUDHA Cook Nookalu (Short-grained rice) in the ratio of 1:2 water or cook normal rice and slightly grind them into semi liquid form. To broiled water add Ragi powder while stirring continuously (like we prepare Upma). Add generous amount of Ghee and stir without clumps.
    MAKING OF TOMATO CURRY Take oil in a pan. Add Jeera, red Dried Mirchi, 1 onion cut into small pieces, 2 slit Chillies, Turmeric, 6 Tomatoes cut into small pieces. Fry well. Add Salt, Chilli Powder, half tablespoon of Dhaniya and Jeera Powder, One cup Water and cook for 2-5 mins. Now add 1 tablespoon of Cashew Powder (Raw Cashews grinder into fine powder). Add sufficient amount of Ghee to enhance taste and garnish it with Coriander.
    CONTINUATION OF NATU KODI PULUSU Remove the Pressure Cooker lid and check if the Natu Kodi (Country Chicken) is cooked well or not. Re-Cook if it is not cooked. Now add 4 tablespoons of coconut paste. (FOR COCONUT PASTE Add 1 cup of grated Coconut, half cup Garlic and one small bunch of Coriander. Grind well into a fine paste.) Then add sufficient amount of Ghee, mix well and garnish it with Coriander.
    SERVE HOT!
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