Showing posts with label TRADITIONAL ANDHRA. Show all posts
Showing posts with label TRADITIONAL ANDHRA. Show all posts

Sunday, September 15, 2019

MUKKALA PULUSU...

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 cubes
  • Sweet potato/chilakada dumpa cubes
  • Drumstick/mulakkada..pieces
  • Bhendi/ bendakaya.. chopped long pieces
  • Green chillies..4 to 5 no.s..make slits
  • Corriander leaves.. chopped
  • Curry leaves...chopped
  • Jaggery...2 to 3 tbsp
  • Salt..to taste
  • Rice flour..2 tbsp
  • Tamarind..1 big lemon size .. squeeze thick tamarind juice with 2 glasses of water



For seasoning..


  • Oil..3 tbsp
  • Mustard seeds..1 tsp
  • Methi seeds..1/4 tsp
  • Asafoetida..a pinch
  • Red chillies..3 no.s..make slits
  • Turmeric powder..1/4 tsp



  • Here you go..for 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 10 min .
  • Add prepared thick tamarind juice and add to the veggies,and boil,(prepare juice by  fully squeezing with 2 glasses water)..
  • Meanwhile make tadka with oil,and Mustard and methi seeds along with asafoetida and  red chilli slits..in  a pan..keep aside.
  •  By now the vegetable cubes are cooked and become tender,so add prepared tadka..and also add jaggery,corriander and curry leaves chop..let it boil..add salt.
  • Lastly add 1 to  1 and 1/2 tbsp rice flour in half cup water,mix well,and add to the boiling stew..let it boil for 3 more minutes..
  • Lastly add handful chopped coriander leaves and switch off the stove..
     



Monday, September 9, 2019

CHANA DAL..SENAGA PAPPU.. COCONUT

SANAGAPAPPU -KOBBARI KORU..


Materials..

Sanaga pappu.. chana dal..1 cup

Water..3 cups
Salt

Seasoning:

Mustard seeds a 1 tsp
Urad dal 1 tbsp
Redchillies 3 nos(made in to slits)
Hing
Curry leaves a few
Oil 1 to 1 !/2 tbsp
Grated coconut-1/2 cup

Method:

1.Place a vessel on the stove add washed chana dal /senaga pappu and water.

2.Cook  the chana dal  ,till it is 3/4 th cooked.
3.Add salt and keep it aside.
4.strain the water from it..And let it cool.
5.Then place a kadai on the stove,add oil to it.
6.After heating add seasoning materials,after they pop add the 3/4th cooked daal,and saute it.
7.Switch off the stove.
8.After it is cool,add the grated coconut.
9.It can be served with rice, or it can be eaten as a side dish.
9.It can be served as naivedyams/ prasadam in pujas

Wednesday, September 4, 2019

GREY PUMPKIN..ASHGOURD..GUMMADIKAYA PACHHI VADIYALU

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 pieces
  • Urad dal 3/4 corelle coffee cup
  • Red chilli powder 1 tsp
  • Table Salt..to taste
  • Hing ..2 pinches
  • Oil..for frying
  • A washed cloth
  • Mortar ..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 this, and could manage to remove the excess water from it.


  • Meanwhile (soak the washed Urad dal in water for 4 hours,and grind it in a mixie jar,with very less water..just as we do  for Urad dal Vadas.. garelu .

  • Place the ash gourd pieces,in a vessel,add the required amount of Urad dal batter,and add chilli powder,salt and hing..mix well.

  • Now the batter is ready..so place a pan on the stove with oil to fry.


  • After the oil is heated in medium heat ,place the batter as bondas,or dumplings in to the oil..

  • First 2 minutes let the dumplings bondas fry,then turn over..

  • Remove them from heat after they are fried ..into brown colour.

  • These bondas require more time to fry in medium heat,or else,if it is high heat  the outside portion will be fried,and inside portion will be raw..So see that..
Here you go.. for video..


  • Serve 

TAMARIND PULIHORA

CHINTHA PANDU PULIHORA
Materials required..

  • Cooked Rice-2 cups

The rice and water should be in 1:2 ratio

  • Tamarind-size of a  big lime
  • Oil-4tbspsfor seasoning
  • Green chillis6 to 7(slits)
  • Red chillies 4 nos..made into slits
  • Ginger 1/2 "piece chopped finely
  • Turmeric/haldhi 1/2 tsp
  • Curry leaves
  • Mustard seeds-1 tsp
  • Methi seeds 2 pinches
  • Hing/asafoetidaa  2 pinches
  • Red chilli powder 1/4 th tsp
  •  Methi powder 1/4 th tsp
  • Sugar1/4 th tsp 
  • Chana dal 1 tbsp
  • Urad dal 1 tbsp 
  • Jeera 2 tsp 
  • Ground nuts 2 tbsp

Method:


  • First of all soak tamarind in hot water and extract pulp from it,do this 1 to 2 times extra so that the juice is fully extracted from the pulp.
  •  Place a pan on the stove and add 1tbsp of oil,after heating add redchilli slits,hing ,haldhi,finely chopped ginger pieces, next add tamarind pulp and after that onefourth tsp of redchilli powder,sugar,methi powderand salt.
  • Cook in a low flame,see that it boils and the tamarind pulp becomes a thick consistant paste.(See that all the water is evaporated)
  • Switch off the stove and let it cool.
  • Cooked  rice is required..  rice is cooked seperately.
  •  After it is cooked ,place the rice in a seperate flat bottomed bowl,spread it and mix a pinch of haldhi/Turmeric  and salt and 1 tbsp oil,and  mix evenly.See that by mixing speedly the rice is not mashed,and see that the rice grains remain seperately,dryly and  un mashed.
  • Then mix the tamarind paste and rice together(donot add the whole tamarind paste,first of all add 1 to 2 tbsp,then adjust according to your taste,by tasting it)
  • Next place a pan and add 2 tbsp of oil,and after heating add channa daal,urad dal,mustard seeds,a pinch of methi seeds,green chilli slits,jeera,hing and again a few curry leaves.
  • After spluttering,switch off then add this seasoning to the tamarind rice and mix well.
  • Taste it and adjust the sourness,and place  in a serving bowl.
  • Allow it to settle for 2 hrs,the sorness will be settled and it tastes good.


Tip:


  • The remaining tamarind paste can be stored in a dry glass bottle,after it is completely cooled. 
  • Store  in a fridge... and it stays fresh for atleast 20 days.
  • A tbsp of sesame seeds along with one redchilli should be dry roasted,make it in to powder and mix it in tamarind rice.It tastes yummy.

Wednesday, August 28, 2019

CABBAGE MOONG DAL CURRY

CABBAGE PESARAPAPPU KURA...CABBAGE MOONG DAL SABJI




Materials..

Cabbage chopped..3 cups
Pesara pappu/moong dal..3/4 cup

Table Salt..to taste
For Tadka..


Oil..3 to 4 tbsp,your choice
Urad dal ..1 tbsp
Chana dal..1/2 tbsp
Mustard seeds,jeera..1 tsp each
Red mirchi..3 no.s made into slits
Green chillies..6 no.s..made into slits
Curry leaves..washed and chopped
Hing..2 pinches
Turmeric..1/2 tsp

Method..
1.Place a pan on stove,add cabbage chop to it, add 4 cups of water and let it half boil.

2.After the cabbage is half cooked,add washed moong dal to it and cook,on the stove .The moong dal should be cooked,but not into a paste.
3.Do not use pressure cooker to cook this recipe, as the moong dal will be mashed and become a paste.
4.Strain after it is cooked.


5.Now for Tadka, place a Kadai on the stove ,add oil to it.
6.Add Chanadal and urad dal first,and fry till it's half brown,,after a minute add the remaining tadka and mix well,until nice aroma comes..including Hing and Turmeric..Mix well
7.Add the strained cabbage moong dal to it ,and cover it with lid..keep in simmer.

8.Switch off the stove. Serve with rotis or steamed rice.
Here you go..for video..


Mild curry, eaten in hot days esp,even suitable with elders and kids..If more spicyness is needed more green and red chillies are to be used..


Tuesday, August 27, 2019

CARROT SENAGAPAPPU KURA..INSTAPOT METHOD

CARROT CHANADAL CURRY..INSTAPOT METHOD


Carrot chanadal..carrot senagapappu..a simple side dish in Andhra region,that too kin traditional families,is a simple delicacy,very healthy for elders and even kids friendly too..shall we give a try in INSTAPOT.

Materials..

Carrots..chopped in to cubes..250 gms
Senagapappu..Chanadal..1/2 cup..up to 125 gms
Salt to taste

For Tadka..


Mustard seeds..1 tsp

Jeera 1/2 tsp
Urad dal  more than.. 1 tbsp

Red chillies..2 no.s.. slits
Hing 2 pinches

Green chillies ..6 no.s..made into slits




Curry leaves..2 twigs..
chopped into small pieces so kids eat without throwing

Turmeric..1/2 tsp
Oil..2 to 3 tablespoons

Method..

1..Place carrot and chana dal in instapot,and add 6 to 7  cups water,and set ..Manual mode..for 6 to  7 minutes. Though the time is set for  6 or 7 minutes,it takes a few mins in On,to build sufficient pressure.
2.. So after completion,of the adjusted cooking time,i  switched it off,and left for 10 minutes.
3..After 10 mins,slowly released all the remaining pressure with a spoon.
4..Then took it out, and drained the excess water.
5..After 5 minutes, kept the instapot ,in saute  mode ,then added oil to it,then when the instapot turned on,and the oil got heated,added Tadka Materials  one by one,started from urad dal,then mustard,jeera,red mirchi slits, mixing well..next added  CURRY leaves green chilli slits,and finally cooked carrot and chanadal mixture..saute well,add table salt ,and switch off the instapot..Thoroughly mix well..
6..After 2 minutes keep the instapot vessel out..or else the curry will be burn due to excess heat in instapot..
7..Elders and kids eat it happily,due to the natural sweetness of carrot.
8..Adjust chillies according to your spice eating levels,serve with steamed rice..

Video...








Thursday, August 22, 2019

ARATIKAYA ALLAM KARAM CURRY

RAW PLANTAIN CURRY.. ARATIKAY ALLAM KARAM KURA..ARATIKAYA UPMA KURA

Aratikaya allam karam kura,another traditional authentic Andhra region recipe,is good for lunch section,and blends well with steamed rice,in vegetarian families..

RECIPE MATERIALS..

Aratikayalu..raw bananas..3 numbers

Aratikayalu ,has to remove the ends,and peel of the skin..apply half teaspoon oil to hands and knife too,to avoid the stickiness.. chop into cubes and place in water.

Time..

Preparation time 10 mins
Cooking time..30 mins or more,
Coz of boiling in pressure cooker
Serves..2 persons

Tadka materials..

Chanadal..1 tsp
Uradal..3 to 4 tsp
Mustard seeds..1 tsp
Jeera..1tsp
Red chillies..2 no.s.. 
Made in to slits
Ginger 1 inch
Green chillies 5 no.s
Curry leaves 2 twigs
Chopped 
Turmeric1 tsp
Lime juice 1 tsp
Oil 2 tbsp
Salt to taste
STOVE TOP METHOD..

Method..

First make a paste of ginger and green chillies in small vessel of grinder, by mixing a tsp of water.My recipes are medium spicy,so use chillies act as per your choice.



1.Place chopped aratikayalu..  raw plantain cubes in a vessel and add turmeric and water and boil it..if in pressure cooker get 3 whistles,and switch on when 4th whistle is going to come.

2.Slowly remove the pressure after 15 minutes safely,and very carefully remove and take off the excess water, drain it..
3.Meanwhile place a Kadai on stove and add oil to it,if u want add half tablespoon more oil,than suggested.

4.Add Uradal,chanadal,stir it for a minute,then immediately add mustard ,jeera,red chilli slits,curry leaves and stir,add hing and haldi too.

5.Now add ginger chilli paste to the Tadka and mix well.
6.Now add the boiled raw plantain cubes ,mix well,adjust salt,then mash well with a laddle..let it simmer for 2 minutes,place lid.

7.After 2 minutes add 1tsp lime juice and mix well.mix well.Switch off the stove..place lid.

8..A typical South Indian Brahmin families recipe..Serve with steamed rice.