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Showing posts with the label AVA PETTINA RECIPES

YOGHURT RICE ..AVA..DADDHOJANAM

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AVA PETTINA DADDOJANAM/YOGHURT RICE WITH AVA


Daddhojanam..Curd rice with tadka is pretty much familiar in South India,in temples as Bhog and especially in Brahmins homes too..As bhog in pujas.

Materials... Cooked Warm rice..2 cups Milk..boiled and cooked to room temp..50 ml  Curds..2 to 2 1/2 cups Salt..to taste 
For AVA mixture.. Mustard seeds 1/2 tsp Make half tsp Mustard seeds in to powder, in a mortar add pinch table salt and 1 tsp water ,make a paste..and keep aside..just 10 minutes before mixing the Rice..  For Tadka.. oil..1 tbsp  Urad dal ..1/2 tsp Chana dal..1/2 tsp Mustard seeds..1/2 tsp Red mirchi..1..make slits.. Green chilli..2 no.s..make slits. Ginger finely chopped pieces..1/2 tsp Asafoetida..1 pinch Curry leaves 
Method.. Take cooked warm rice..2 cups.(the cooked rice should be a little mushy...set it aside.. Add milk to the cooked rice..and let it cool completely..After making Tadka add the prepared Tadka to the Rice.. along with curds/yoghurt and AVA paste.. and mix …

MAJJIGA PULUSU..KHADI

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MAJJIGA PULUSU..KHADI Butter milk is also made as a khadi, another variety of majjiga pulusu,where as here we add chopped bhendi and bottle gourd vegetables..This will be very tasty wih hot steamed rice.Its a special of coastal andhra region..
Materials: Butter milk 4 glasses
Besan powder 2 to 3 tbsp
Tamarind paste 1/2 tsp
Salt
Chopped bhendi(large pieces) 1 cup
Chopped bottle gourd 1 cup
Green chillies 6 nos

Seasoning: Oil 1 1/2 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Methi seeds a pinch
Red mirchi 3 to 4 nos..slits
Curry leaves
Kothmeer

Ava mixture: 1Mustard seeds 1 tsp
Red chilli 1 no
Make in to paste in small jar of the
grinder by adding 1 tbsp of water..

Method: Place the chopped bhendi and bottle gourd pieces,green chilli slits in a pan,add tamarind paste and 1 glass of water,and keep for boiling on the stove.Meanwhile prepare the seasoning with oil, mustard and methi seeds along with redchilli slits seperately in another pan,and add in to the pan where the chopped vegetables ar…

CABBAGE CURRY ..WITH AVA

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CABBAGE CURRY...
Cabbage Ava pettina curry is famous in andhra side ,and even in traditional functions, because it doesnt have onion or garlic..There are many varieties of curries we do with cabbage,but this one is prepared in coastal andhra homes,and andhra is famous for  ava pettina kuralu..

Materials:
Chopped cabbage - 2 cups
Salt
Tamarind paste 1 tsp
 thick pulp made of
lime sized tamarind
Seasoning:
Oil 2 tbsp
Urad dal 1/2 tsp
Channa daal 1/2 tsp
Red chilli (slits) 2 nos
Green chilli 3 nos(slits)
Curry leaves

For ava mixture:
Mustard seeds 1 tsp
Redchilli 1 no
Green chilli 1 no
Haldhi a pinch
Salt a pinch
Grind these 5 items into a thick paste
by adding 1 tbsp of water and
keep it aside.
Method:
Boil and cook the chopped cabbage pieces by adding  water,in a prestige cooker for 2 whisles..switch off and let it cool.
After it is cooled open the cooker and strain the water from the cabbagepieces.
Now add tamarind pulp  and salt and again cook for 5 more mins,after it is cooked sw…

AAVA PETTINA..ARATIKAYA KURA

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Aratikaya Kura: Aratikayalu 2 nos
(first peel off the skin andchop Raw Bananas)
Salt to taste.
Turmeric powder a pinch.
Tamarind paste 2 spoons(tsp)
For Seasoning:
Oil 2 tbsp
Bengal Gram dal 1/4 spoon
Urad dal 1/2 sp
Red Chillies 4 nos(slits)
 Haldi a pinch
Curry Leaves
AVA PASTE: 1 spoon Mustard seeds
Green Chillies 3 nos(slits)
Haldi a pinch
Salt a pinch
METHOD: Pressure cook the chopped Raw Bananas pieces with a pinch of Haldi, and Tamarind Paste and Water 2 glasses.after 3 whistles switch off the Stove and keep it aside.
Place a Kadai on the stove ,and add Oil in it.Then add the seasoning materials to it one by one.After its fried add the boiled Raw Bananas ,Curry leaves to it.Mash it with a Handle slightly.Then add the Ava paste to the boiled curry and mash it fully either with a hand(washed) or else with a big spoon.
Its very good if eaten with Rice or Chhappathi

THOTA KURA AVA PETTINA PULUSU/BACHHALI KURA AVA PETTINA PULUSU

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THOTA KURA AVA PETTINA PULUSU:




There are many varieties we can make with thotakura.Here is one recipe which we can eat with rice..Especially people of THUGO JILLA(EAST GODAVARI) PEOPLE,make many dishes with ava.



Ingredients:


Thota kura..Amaranth leaves..4 cupsTamarind juiceSalt..to taste


Thota kura -A leafy vegetable, wash properly and cut into small pieces.And boil in a low fire with lid on with very small amount of water.To retain the loss of
nutrients evaporating we use very less water.After it is cooked keep it aside.

Tamarind juice-approximately prepare with 4 cups  of water from a big  lime sized tamarind.

Salt to taste.

 1 and 1/2 table spoons rice flour(add half cup of water to it and keep aside).



Seasoning:





Oil..3 tbsp
Mustard seeds..1 tsp
Fenugreek/methi seeds..1/4 tsp
Red chillies..4 to 5..make slits
Green chillies..5 to 6..make slits




AVA mixture:
Mustard seeds..1 tsp
Red chilli..1 no.
Salt..a pinch
Turmeric powder..a pinch

Method...Grind one tea spoon of mustard seeds, wit…

PANASAPOTTU KURA

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Panasapottu called as Jackfruit,is nicely chopp into small pieces and available in Andhra Pradesh area.Or else its found in vegetable market
INGREDIENTS:-

Panasapottu 250 gms,
tamarind paste 1 spoon or a lemon sized tamarind juice made with ,
salt to taste..

SEASONING -
oil 3 to 4 tbsp
mustard seeds half sp,fenu greek menthulu 1 pinch,urad dal half sp,bengal gram dal half sp,lal mirchi 2 to 3 made into pieces,asaefoetida 1 pinch,green chillies 2 small made into pieces,curry leaves,ginger made into small pieces 1 spoon .

AVA PETTADINIKI-
mustard seeds 1 teaspoon,a pinch turmeric powder,a pinch salt,1 green chilli.(These 4 nos are made into a thick paste in a mixie by adding a spoon of water) and kept aside.

METHOD:
Boil cook panasa pottu,(washed),with tamarind paste with 2 glasses of water,in a pressure cooker.(3 whistles).swich it off.Then open it after 15 mins,add 1 spoon salt to the boiled curry mixture,keep it aside for 20 mins.The salt will be absorbed by the mixture.Then remove …