Andhra Style Green Chilli Chicken
For Marinade: 400 gms Chicken (boneless) cut into small pieces; 2 tbsp. Yogurt; 1 tbsp. Ginger Paste; 1 tbsp. Garlic Paste; 1 tbsp. Green Chili Paste; 2 pinch Turmeric Powder; 1/2 tsp. Salt.
For Green Masala: 1/2 cup Coriander chopped; 5-6 Curry Leaves; 1 tsp. Cumin Seeds.
For Tempering: 1 Onion fine chopped; 1 tbsp. Ghee; 3 Green Chillies; 4 sprigs Curry Leaves; 1 tbsp. Soy Sauce; Salt to taste.
Wash chicken, strain the water and mix chicken with curd, ginger garlic paste, green chilli paste, turmeric, salt and keep aside this marinade in fridge for at least an hour. Prepare the green masala by grinding coriander leaves, curry leaves and cumin seeds to a fine paste. Set aside. Heat oil or ghee in a non-stick pan and add curry leaves, chopped onions and green chilies. Sauté till the onion is translucent. Now add soy sauce and 2-3 tbsp. of green masala prepared. Mix well. Add the marinated chicken (discard excess curd water) and fry with the green masala mix till the moisture evaporates and the chicken is tender and nicely cooked. Season with salt as needed and add some more fresh chopped green coriander on top. Turn off the heat and serve hot. Serve with steamed rice or hot parathas.
Rum Toddy (A Spicy Monsoon Cocktail with Tea, Rum and Brandy)
3 ounces Rum; 3 ounces Brandy; 1 tsp. Liquid Honey; 1 cup of Black Tea; 1-2 Cloves; 1-4 inch Cinnamon Stick (whole); 1⁄16 tsp. freshly grated Nutmeg.
Brew one cup of steaming hot tea. Strain the tea in another vessel and keep this tea brew simmering on a slow flame. Add a few cloves, a pinch of nutmeg powder, a small stick of cinnamon, close the lid and simmer for some time. Blend in 1 tsp. of honey. Pour in one large peg of Rum and blend in. Pour in one large peg of Brandy and blend in. The moment the concoction boils, strain and pour into a glass tumbler.