Aviksha's Kitchen

Andhra Chilli Chicken is my most favorite dish. This dish  is a authentic Andhra Pradesh dish. This dish is hot, attractive and very spicy. This dish is the spiciest, oiliest and aromatic. You can find this dish is almost all the Andhra restaurants in various states. We used to order this along with biryani and both goes very well together. This is not a dry item and has lots of spicy gravy with this. You can see lots of green chilli seeds in this gravy. Thus, very spicy and goes well with  dosa, plain rice, Appams, parathas, roti, naan (Indian breads), ghee rice and biryani. NOTE :  Number of chilies depend on how spicy they are. I am using 7 as mine are not very spicy. Chicken can be boneless or with bone. Can use ghee or butter instead of oil if you prefer. Optional - Can garnish with Fried Capsicum or Coriander Leaves. If the gravy is not thick then add 1 more tbsp of corn flour dissolved in 1/2 sp water. Preparation Time : 10 Minutes Cook...

This is a very famous and traditional dish of Karnataka and Andhra. Similar to normal chitranna , where lemon is replaced by raw mango. This dish is usually made out of leftover rice thus very simple and easy. People in Karnataka have it atleast once a week. Best for lunch and breakfast. My mother used to pack my lunch box with chitranna. This dish tasted best when the mango is tangy NOTE :   Number of green chilies depend on how spicy they are. I am using 5 as mine are not very  spicy. If you don't have any raw mango then use 2 tbsp lime water instead ( Lemon juice). Optional - Can use coriander leaves and grated coconut at the end to garnish. Can use groundnuts / Peanuts for seasoning if needed. Ensure to cool the rice before mixing the rice with tempering. Rice breaks easily when it is hot & the whole dish becomes sticky. Check the sourness of the raw mango. Indian small raw mangoes would be very sour. When using them, add a little less than 1 mango for ...