Tuesday , 25 July 2017

Andhra Recipes

VERUSENAGA PODI

Ingredients: 2 c peanuts 2 tsp cumin seeds (jeera) 1 stem curry leaves 3 tsp red chili powder (lal mirch) 2 whole dried red chilies (sabut lal mirch) 3 tblsp dry cocnut powder 10-15 cloves of garlic. 1 tblsp oil Salt to taste How to make verusenaga podi: First roast the peanuts in a pan without any oil. Once they ... Read More »

VANKAYA PACHADI

Ingredients: For the Chutney 3 tsp oil 2 pieces Eggplants, chopped 2 pieces ripe Tomatoes, chopped 5 green chilies, chopped 1/2 tsp fenugreek seeds (methi dana) 1 tsp mustard seeds (rai dana) 1 tsp cumin seeds (jeera) 3tsp dry coriander seeds (sabut dhania) 8-9 dry whole red chilies Small ball of tamarind Salt to taste. For the Tadka 2 tsp ... Read More »

VADIYALU RECIPE

Ingredients: 1 c Bengal gram dal 1 c kali urad dal 4-5 whole red chilies (sabut lal mirch) 5-6 black peppercorns (sabut kali mirch) 5 cloves of garlic Salt to taste How to make vadiyalu: Soak both the pulses in hot water for around two hours. Now grind them along with rest of the ingredients into a paste and add ... Read More »

UGADI PACHADI

Ingredients: 2 tsp neem flower 4 tsp chrushed jaggery (gur) one small lemon size ball of tamarind made into thick tamarind water (imli) 1/2 tsp red chilli powder 1/2 tsp mustard seeds(rai dana) Salt to taste 1 tsp oil 1 tbsp finely chopped raw mango (kachcha aam) 1 c water How to make ugadi pachadi: First add the raw mango ... Read More »

SORAKAYA RECIPE

Ingredients: 1 1/2 c chopped sorakaya (bottle gourd or lauki) 1 tblsp tamarind (imli) pulp 2 tblsp Bengal gram flour (chana dal atta)(made by dry roasting Bengal gram and grinding it) 1 tsp chili powder (laal mirch powder) 2 tsp cumin fenugreek powder(jeera methi powder) (made by dry roasting and grinding them) ¼ tsp turmeric(haldi) ¼ tsp asafetida 1/2 c ... Read More »

PESARAPAPPU PAYASAM

Ingredients: 1 tblsp ghee 1 c dhuli moong dal 1 c jaggery, crushed 2 tsp elaichi powder How to make pesarapappu payasam: First wash the moong dal and keep aside. In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor. Now add the jaggery and let it melt. Mix well and ... Read More »

PANASAPATTU CURRY

Ingredients: 1 small raw jackfruit 1 tblsp oil 1 1/2 tblsp tamarind pulp 3 green chilies, chopped 1 tsp turmeric powder Salt to taste 1 tsp chana dal 1 tsp urad dal 1 tsp mustard seeds 2 whole dry red chilies 2 tsp coarsely ground ground nuts A small bunch of curry leaves 4 cups water How to make panasapattu ... Read More »

NUVVULA PODI

Ingredients: 1 c white sesame seeds 6 whole dry red chilies, crushed Salt to taste. How to make nuvvula podi: Heat a heavy bottom pan and dry roast the sesame seeds. After a while put in the red chilies and rast them also. Take off heat and let cool. Grind both the things together and mix salt and store. Read More »

MORU KALAN

Ingredients: 2 c curd 1 tbsp oil 1/2 tsp mustard seeds 1/2 tsp fenugreek powder (methi powder) 1/2 tsp cumin powder (jeera powder) A pinch of turmeric 1 small onion chopped 3 whole red chilies crushed 1 tblsp ginger garlic paste A bunch of curry leaves How to make moru kalan: Heat oil in a pan and put in the ... Read More »

MAMIDIKAYA PULIHORA

Ingredients: 2 raw mangoes 4 c cooked rice 1 tblsp chana dal 1 tblsp urad dal 1 ts mustard seeds (rai dana) 2 whole red chilies (sabut lal mirch) A bunch of curry leaves 1 tsp turmeric (haldi powder) How to make mamidikaya pulihora: Peel, grate or chop the raw mango and mix well with the rice. Heat oil in ... Read More »