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Showing posts with the label ANDHRA CUISINE

UPPUDU PINDI...COARSE RICE UPMA

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UPPUDU PINDI...COARSE RICE  PORRIDGE.
This one can be had as a tiffin and is identical to upma.Can be had as a tiffin while fasting,doing upavasam.This one is prepared  more especially in villages.




Materials:
Rice ravva 1 cupGrated raw coconut 2 tbsp..optionalYellow moong dal 2 tbsp.. optionalOil 2 tbsp or 3 tbspWater 3 cupsSalt Seasoning:
Urad daal 1 tspChanna daal 1 tspMustard seeds 1/2 tspJeera 1/4 tspCurry leaves a fewGreen chillies (slits)- 4 to 5 nosGinger 1" pice (slits) Video is here...
https://youtu.be/0jRdzXXEKKc
Method: Place a pan on the stove add 2 tbsp (if u are not calorie conscious add 3  tbsp of oil),after heating add channa, and urad daals,and jeera,mustard seeds,after they splutter saute for 2 to 3 min.Then add green chilli slits  and ginger slits c,leaves,and saute well on low temp..Now add water . Optional.. add grated coconut,washed yellow moong daal.And  when the water started boiling ,add salt.Then slowly add the rice ravva slowly,without forming lumps.Mix w…

STUFFED EGGPLANT..GUTHHI VANKAYA KURA

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Stuffed Eggplant..Guthhi Vankaya kura...  With peanut masala stuffing...
This curry is one of the most prominent delicacies from the coastal Andhra Pradesh. It is very tasty and goes well with rotis and rice too. Some call it as Guthhi Vankaya Masala curry and some as Nuni Vankaya.(Some call this as Bagara Baingan, but some of the ingredients differ.) This curry tastes yummy with steamed white rice along with its thick gravy.

Ingredients:
Brinjals ...250 gms.
The brinjals are to be vertically splitted with the ends intact..and place them in water.

Chopped onions... 1/2 cupGround nuts... 1/2 cupCorriander seeds... 4 tspJeera ..1 tspGarlic flakes...6 podsChilli powder ..1 tbsp to 2 tbsp                             (as per your spice eating levels)Cloves... 2 to 4 nosSalt... to tasteCashew nuts... 5 to 7 nosDry or frozen coconut shredded ...1 tbspTamarind paste or Tomato paste .... 1 to 2 tbsp

1...Stove top Method : Preperation of peanut masala stuffing...









Place a pan on the stove add 1 ts…

GONGURA PULUSU...Red Sorel leaves stew

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Gongura pulusu..Red sorell leaves stew...

A tangy one .. Gongura pulusu /Red Sorel leaves stew ..is famous especially for its taste and then  nutrition,in Telugu people..


Materials..




Gongura leaf.. 2 cups                                          Cleaned and washed  Onion chop..Of 1 medium sizeGarlic flakes 4..Chopped Green chillies..6 to 8 made in to slitsRed Chilli powder..1 to 1 & 1/2 tbspTurmeric powder..1/4 tspSalt..To tasteSesame seeds..1/2 cup(50 gms).                          Roasted on low flame with 2 red chillies and made in to powderWater...1/2 litre                                               For Tadka...Oil..2 to 3 tbspMustard seeds..1 tspJeera seeds..1 tspFenugreek/metho seeds..1/4 tdpRed chillies.. 6 to 8 no.s made in to slits                                  Method...Place gongura leaf in a pan..with a cup of water..And boil ..cook until tender in low flame..Keep it aside..Place kadai on the stove..Add 2 tbsp oil..After the oil is heated..Add mustard, jeera and me…

DAPPALAM PULUSU....WITH PUMPKIN

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DAPPALAM...VEGETABLE STEW/PULUSU  WITH PUMPKIN

View video..
https://youtu.be/htfychBIeT0

Dappalam..is a stew made with various kinds of vegetables..the important vegetables are yellow pumpkin ,bottle gourd , bhendi, sweet potato ,drumsticks etc. This stew is made in vegetarian marriage functions and religious sat sanghs get togethers etc.We are presenting how to  make the stew here ..

Materials...





Chopped pumkin pieces..each 1/2 cup Chopped bottle gourd /lauki/anapakaya piecesChopped sweet potatoChopped drumsticksChopped bhendiGreen chillies..4 to 5Tamarind..big lime size                                      Add 2 cups water and squeeze fully the thick juice and throw the pulp..Turmeric powder...1/4 tspJaggery powder 2 to 3 tbsp.. if sweet liking people add a bit more jaggeryCorriander leaves..chopped 2 handfulls Curry leaves..choppedSalt..to tasteRice flour..2 tbsp For seasoning... Oil...3to 4 tbspMustard seeds..1tspFenugreek seeds..1/4 tspAsafoetida...a pinchRed chillies..3 no.s make …

POTLA KAYA/SNAKE GOURD STIR FRY

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Potla kaya/Snake-Gourd Stir fry..IP...


Potla kaya..Snake-Gourd stir fry is a recipe very easily done and a choice for every days menu..
Materials..
Over to video...


Potla kaya/snake-gourd.. Chopped Salt..To taste

For seasoning.. Oil..3 to 4 tbspUrad dal..1 tbspJeera..1 tspRed chilli..4 to 5 no.s...make slitsGreen chilli 5 no.s...Make slits.Asafoetida..A pinchTurmeric powder..1/4 tspCurry leaves.. 1 tbsp. Chopped pieces
Method... Add 1 tsp salt to the chopped potla kaya and press and squeeze them so excess water is out..Keep the squeezed pieces aside..
Switch IP ..turn to Saute mode..Add oil ..after its On ..After its heated add seasoning materials,and fry.. after done add chopped potla kaya pieces and stir fry for 5 mins.Switch off the IP..


Now close the IP lid..And manually set to pressure cook for 5 minutes,closing the Vent..
The chopped pieces will be cooked and become soft by this.. after done..Leave for 10 mins,then pressure release and open.Turn Saute and stir fry,if any water left..…

MUKKALA PULUSU...

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MUKKALA PULUSU....

A traditional Andhra variety stew made wilh many vegetables, usually done in marriage functions and Ashrams..usually in traditional brahmin families it's done..
Materials..


Bottle gourd/anapa Kaya .. chopped cubesSweet potato/chilakada dumpa cubesDrumstick/mulakkada..piecesBhendi/ bendakaya.. chopped long piecesGreen chillies..4 to 5 no.s..make slitsCorriander leaves.. choppedCurry leaves...choppedJaggery...2 to 3 tbspSalt..to tasteRice flour..2 tbspTamarind..1 big lemon size .. squeeze thick tamarind juice with 2 glasses of water


For seasoning..
Oil..3 tbspMustard seeds..1 tspMethi seeds..1/4 tspAsafoetida..a pinchRed chillies..3 no.s..make slitsTurmeric powder..1/4 tspfor video..





Method...Place a pan on the stove add  4 glasses of water,and add bottle gourd cubes and sweet potato cubes and boil for 5 minutes in medium flame.After 5 minutes add,bhendi,and drumstick pieces along with green chilli slits..and let it boil..for another 5 min .Add prepared thick tamar…

SORA KAYA..ANAPA KAYA PAPPU..BOTTLE GOURD DAL..INSTAPOT

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SORA KAYA PAPPU..LAUKI KA DAL
Sora kaya..Bottle gourd.. Lauki .. Anapa
kaya..Called with several names,is a soft vegetable which we can use in many ways..Dal with this vegetable makes a meal soft and non spicy for every one especially kids and elders.. Shall we try this once and revert back with comments..here comes sorakaya pappu in my way..
For video....





Materials..
Sora kaya ..Chopped pieces..2 to 3 cups Tur dal.. kandi pappu..1 cup Green chillies.. 6 no.s Tomatoes..2 no.s Tamarind..Big lime size Salt..To taste For seasoning..
Oil 2 tbsp to 3 tbsp maximum Mustard seeds..1 tsp Methi seeds..1/4 tsp
Here's 1/2 tsp Red chillies 3 no.s..Made in to slits Garlic flakes ..5 flakes.. Finely chopped Curry leaves.2 twigs..Finely chopped Turmeric powder..1/2 tsp Method..Place washed tur dal(it may also be pre roasted on the stove,and used)...in Instapot inner pot..Add bottle gourd .. sora kaya chop,tomatoes chop,green chillies chop,tamarind directly or tamarind thick paste 3 to 4 table sp…

THALIMPU SENAGALU..

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SANAGALA GUGGILLU..THALIMPU SENAGALU... STOVE TOP METHOD
Materials: Chole/Sanagalu/whole Chana dal  2 cups

Wash well and soak sanagalu(whole bengal gram daal) for 6 hours in water.Pressure cook with5 cups of  water till 3 whistles. Let it cool. Afterit is cool,drain the  remaining boiled water and keep boiled  senagalu ready for seasoning.
Seasoning: Oil 3 to 4 tbsp
Urad daal 1 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Hing a pinch
Red chillies 2 nos (made into slits)
Greenchillies 4 nos(made in to slits)
Curry leaves a few..finely chopped
Method: 1.Place a pan on the stove,and add oil to it.
When it starts heating add red chillie slits,urad daal,mustard and jeera seeds.
2.Saute for a while,then add green chilli slits,curry leaves,hing, haldhi etc.
3.By now it starts fuming,then add boiled sanagalu and mix well.
4.Then add salt,cook in low fire for a few minutes ,let it simmer.
5.Then switch it off..Serve in a dish.

This dish is done for pujas ,as prasadam.

GREY PUMPKIN..ASHGOURD..GUMMADIKAYA PACHHI VADIYALU

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GUMMADIKAYA PACHHI VADIYALU Budidha gummadikaya..ash gourd ..is used to prepare  as Vadiyalu..vadiyams..which we can use and fry in  all the meals all over 12 months..but for preparing as bhajiyas or bondas,tender one is required..here in groceries stores,we could get 2 small pieces of ash gourd, so got it home and tried.. The quantities of measurements which I used I am mentioning them here..





Materials..

Gummadikaya ..2 piecesUrad dal 3/4 corelle coffee cupRed chilli powder 1 tspTable Salt..to tasteHing ..2 pinchesOil..for fryingA washed clothMortar ..to be used as a weight Method.. Wash the ash gourd pieces..and chop them in to fine slits.


Place the slits on a square cloth ..add 1 tsp salt..tie the cloth with a rope a,as a potli..and squeeze the excess water.
I placed a large vessel,and a strainer in it..then placed the potli in it,and kept a mortar as a weight.. for every 10 minutes,I used to squeeze and again placed in the strainer , with mortar on it..like wise 4 to 5 times,I did th…