Traditional Andhra Recipes & More

Yellow Cucumber and Lamb curry / Dosakaya mutton curry

2014-06-08T04:23:00.000-07:00

Yellow Cucumber

This curry carries almost all the ingredients that a mutton curry have but in less amount .Only thing is you are adding a vegetable to it.

Ingredients:

Yellow cucumber- 1 medium,peeled and cubed
Lamb or mutton- 1/4 kilo
onion-1 medium,chopped
ginger garlic paste-1/2 tbsp.
green chillies-2 to 4 chopped or halved and slit lengthwise
curry leaves- few
garam masala- 1 tbsp
coriander powder-1tbsp
turmeric-1/4 tea spoon
red chilli powder- 1/2 to 1 tbsp
Oil - 2 to 4 tbsp
grated coconut- desiccated or fresh, 2 tbsp to 1/2 cup ( optional if u don't like coconut)
coriander leaves- chopped, for garnishing.
salt-to taste

Preparation:

Heat in a pan. Add onions,green chillies, curry leaves fry until onions are translucent.add ginger garlic paste and fry for few seconds.Add all masala and mix.Now add cleaned mutton and mix.
after a while add cucumber pieces.Mix well, cook with the lid on a medium flame until the mutton is smooth.Or cook in a cooker for three whistles.When using a cooker ,you may notice extra moisture after opening the lid, keep it on medium high flame to get the desired consistency.

Coconut Burfi / Kopra Pak / Kobbari lousu /Kobbari Laddu/ Kobbari Billalu

2014-06-07T01:58:00.000-07:00

Coconut Burfi or Kopra pak is a famous sweet which is known as Kobbari lousu or Kobbari billalu in Andhra and Telangana.

Usually people do not follow measurement of ingredients while preparing this.Everything goes in as per the sweet tooth of the particular family.
Usually freshly broken and then grated coconut is used as it has lot of moisture in it.You can also use desiccated coconut but follow preparation 2 for this.

Ingredients:
Freshly grated coconut -4 cups
Sugar- minimum 1 cup
Cardamoms- 3 to 4 made in to powder
clarified butter or ghee - minimum 2 tbsp
milk or khoya or milk maid- 1 cup,optional.

The traditional preparation goes with minimal ingredients but we can try it with little enhancements.

Preparation 1:
Take a heavy bottomed vessel and heat the ghee add the freshly grated coconut and cook on medium flame until the moisture reduces to half. Then add sugar in your choicest amount and keep cooking with frequent stirrups.when the moisture is in the process of disappearing add cardamom powder and decide on the consistency whether you want it to be too thick or juicy or do you want it to make like balls and turn of the stove accordingly and serve after cooling.

Enhancements: You can add khoya or mawa along with sugar.adjust the sugar accordingly.
you can also add badaam or almond paste to make it rich.for this soak almonds beforehand and then make into paste.

Preparation 2 ( for desiccated coconut):

Heat ghee in a pan add coconut and fry a little.Add milk and cook for a while when becomes a little thick add sugar and milk maid( you could also add khoya or mawa at this point and cook for your desired consistency,add cardamom powder and remove from heat. Shape it as you like ...like burfi or balls or lumps.

UPPU CHEPA - salted Dry Fish - Recipes

2014-05-30T01:59:00.002-07:00

Cleaned and ready to cook uppu chepa

Uppu chepa is a salted dry fish which is consumed in coastal areas of Andhra Pradesh in different forms.
Uppu chepa has a very distinct and strong odor that many people may turn away without tasting it.But once you eat it after preparation, you will be ready to bear anything for it.

Uppu Chepa is available as a whole salted dry fish with or without heads and gills.once you purchase it from market you have to clean it if it has heads , gills and tails.Cut it in to small pieces and sun dry it again if possible or required.Then store it in an air tight container.

I wish to include my earliest memories of Uppu Chepa in this post.My Grand Father's favorite dish was uppu chepa and pappu charu ( lentil soup). Uppu chepa was prepared in a way ...may be difficult to follow that preparation now a days. some pieces of uppu chepa were soaked for few minutes( may be to get rid of dirt and extra salt ) and then washed. Then every piece was wrapped in small cotton cloth and then was put inside of a traditional wood burning stove which had no fire but heat( This remits a strong smell that spreads to half of the village if it is small.). Once all the cotton cloth becomes dark then it was taken out and cleaned and only the flesh which remains in a healthy color is consumed. Now I feel that it was their way of barbecuing.

In addition to the above method,Uppu chepa is prepared in many different ways.

Uppu Chepa cleaning to make curry or fry

Uppu Chepa Tomato

Uppu Chepa Chintha Chiguru

Uppu Chepa Dosakaya

Okra / Lady's Fingers / Bhindi / Bendakaya

2013-12-14T02:28:00.002-08:00

Okra as a vegetable needs no introduction.
Okra is cooked in different ways.

If you want to make dry fry of okra then slice them and sun dry for 30 to 40 minutes until u don't see the stickiness.( this method possible only on a sunny day and gives great results).

Take half lemon and squeeze it on okra slices to fry them without sticking to the pan.

Stuffed okra is a good option cos it doesn't expose much of the inside of the vegetable and not much stickiness mess.

Typical Andhra style okra preparations are

Okra soup with tamarind ( Bendakaya pulusu)
Okra fry ( Bendakaya vepudu)
Stuffed okra ( Gutti Bendakaya)

And " Bamya " afghanistani okra based recipe is also worth trying once.

The challenge of becoming A Daughter- in- law

2013-10-15T05:19:00.002-07:00

Part-1

Every Daughter-in-law(DIL) story is special and unique.Not everybody is so fortunate to have a mother like mother- in -law and father like father- in- law and the practical story is much different from the fairytale . DIL status in in-law's house depends on so many things starting from dowry(in any form) to influential relations she possess and the glory she brings in.This is the reason why parents are so keen in performing the marriage ceremony in a grand way.Even today economic compatibility is a key in Indian marriage system whether it be love marriage or arranged.Now..after seeing much life ( :) ) I feel this is the only compatibility they can arrange of practically ..and the rest is only adjustment.If you don't have economic compatibility or economic dominance then the minimum qualification for a happy and successful marriage in terms of self esteem would be economic independence.
But in-laws,their views,your position in in-law house and their treatment ,your feelings towards them ..this is all only one side of the coin.There is the other side too.. you and your husband.How things work out between you two, plays a major role for a successful marriage. Their dominance and prominence will fade away gradually once you both welcomes your newborn in to your life.

OKk,now with much detail....the impact of in-laws on your life is multifaceted.......

Pasta Recipe Italian

2013-10-08T05:54:00.003-07:00

Italian dishes are new craze of the day.Pasta is one of the famous Italian recipes.It is prepared in many ways...with available ingredients. Simply cook the pasta(in any form) and combine it with your choice of ingredients in a way.

Ingredients:
Pasta noodles- 50 to 100 grms

Tomatoes-4 to 5
Olives-7 to 8,thinly sliced
Onion-1 medium-chopped
Garlic-2 pods- finely chopped
Zucchini-1 small,sliced( I ran out of zucchini this time ).
Organo herb - the secret of Italian dishes-1/2 tea spoon

Salt-to taste
Pepper or red chili powder or both - according to u r usage
Olive oil.
Cheese-grated-2 tbsp-optional

Method:

Take water in a big vessel and boil it.While boiling add 1tbsp oil and 1/2 tbsp salt .Add the pasta noodles.Cook them until soft.Once it is soft drain the water using a colander and keep aside.

(actually many people use marinara sauce, instant or home made...I am almost making the marinara sauce here)
Blanch the tomatoes and peel off the skin( drop the tomatoes in boiling water, keep them in water until some cracks appear on tomatoes and drain the water.now peeling the tomatoes are easy).I used chopped tomatoes as I was in hurry.
Heat 1 tbsp oil in a pan, add tomatoes crushed or chopped,turn the heat to medium.Cook until most of the moisture evaporates.. Keep it aside.....
Now add 2 tbsp of oil to a pan, add chopped onion,garlic and fry until onion is transparent .Add and mix oregano,olives,zucchini pieces , cover with a lid and cook until zucchini pieces are soft.
Add tomato puree that we prepared earlier.Add salt,red chili powder and mix well .Now add the cooked pasta and mix again. sprinkle cheese on hot pasta.pasta is ready.

What is Indian Soul and where it lies?

2013-09-26T02:29:00.000-07:00

You might be wondering what an Indian soul and where it is...
Indian Soul lies in its marriage system.. and yes ...what you just read is true
Why there is so much celebration around marriage?
Our elders are conveying the message that this is the most important part of life..
you might ask isn't there any other important things in life..
of course there are..
But what is the ultimate goal of life?..happiness
Happiness in life varies at different stages..
when you are a child it is the happiness to be with your parents and family and their pampering.
becoming young, happiness lies in earning and finding a soul mate.
immediately after few years it is the urge to share and grew your ideals in your children.
Then you enters in to that wheel of happiness which you don't want to come out.
but it too passes and you are an Old man now..you need that support and feeling of fulfillment in you which you will find in your family.

But all this includes so much of complexity so much of love so much of uncertainty so much of every thing..This is what the journey of life .

In this whole journey , once u r a daughter in-law and once a mother in-law ,sometimes a sister in-law too. Every role is different and unique. But is it really easy fitting oneself in all such roles ?? Let us find out through a series of posts.......;

Wine for Indians

2013-09-24T05:57:00.001-07:00

It is a growing trend in India to drink wine ...
But Does it really suits with spicy Indian food...... The answer would be a big No..
Wine is good with
cheese or with cheesy dishes
With meat( western style) like lamb chops , roasted chicken with less herbs etc.
with bruschettos , garlic bread.....
Any dish which does not dominates the taste of wine......

Carrot Beans Stir fry

2013-09-24T05:22:00.001-07:00

Ingredients:
Carrots- 1 big -sliced and diced
Beans-1/2 kilo or little less-chopped
Onion-1 small-chopped
Curry leaves-few

Green chilies-1 or 2 chopped
Vangibath or Bisbelibath or Samabar or Kitchen king or garam masala- 3/4tbsp
Turmeric powder- 1/2 or 1/4 tea spoon
Red Chili powder- 1 tea spoon
salt-to taste
Grated Coconut or desiccated coconut-2 to 3 tbsp

For tampering:

Oil-2 tbsp
Dried red chilies, broken ( optional)
Mustard seeds
Cumin seeds
Chana daal
Urad daal

Procedure:

Heat oil in a non stick pan .Add dry red chilies, mustard seeds(let it splutter),add chana daal, urad daal , cumin seeds,curry leaves, chopped green chilies. stirr...add chopped onions and fry until transparent .Add turmeric.Now add beans and carrots and mix well.cook, until the beans and carrots are transparent or cooked with the lid on( dont forget to stir it in between). Now add salt, vangibath powder , red chili powder..mix well. Finally add coconut powder and mix well and fry for a while and transfer it to serving bowl.

Tips:
Vangibath powder is the best masala for this recipe but other masalas mentioned above will also do.
If you take more carrots then the curry becomes sweet in taste.

Italian Coffee

2013-09-20T06:19:00.004-07:00

If you ask for a coffee you will get the above in Italy.
If you like Indian style coffee then you have to ask for cappiccuno or latte macchino or Marocchino ..
See how many types of coffee these people are trying..............(click on image to enlarge)

Wonderful Home Making

2013-09-20T06:11:00.000-07:00

Nina Davuluri - Miss America 2014

2013-09-16T01:44:00.001-07:00

Nina Davuluri , now the pride of Telugu People from her origin , has won the Miss America Contest.
Her parents are from the city of Vijayawada and moved to America before she was born.
She is trained in Kuchipudi and Bharatha Natyam.
She is the first Miss America of Indian descent.
Here is a link for her amazing dance talent that was displayed on the Miss America contest

https://www.youtube.com/watch?v=ikD_amU4jDs

And her grandmother Mrs.Koteswaramma , is a retired director and correspondant of Motissori Mahila Kalasala, vijayawada.

How to grow Mint-Pudina at home

2013-09-15T08:34:00.002-07:00

Always buying mint from market ....?? and sometimes not finding at all..?? why don't think of growing at home by yourself??

Growing mint at home is very easy and takes very less effort. Whether u have back yard or not doesn't matter...you can grow it in your balcony though it is small...

Just get a small pot with soil and plant the the good stems ( 2 or more) from your bunch of mint, after taking the leaves or with leaves..

Make sure the pot is moist ,by giving little water daily. After a week , you will notice it growing its own roots and new leaves as well.

Once the mint plant picks up ..it will grow like anything..

If you plant it on ground it will occupy as far as it can see.. coz the roots are incredibly invasive.
So while planting it on the ground..take big pot and plant it in the pot first and then plant the pot in the ground.

Try to place the plant where it can receive some sun light..

Have tried with mint seeds but no luck..

Pappu Charu / Andhra or Telangana style pappu charu / split pigeon peas soup Indian style

2013-09-13T13:00:00.001-07:00

Pappu charu and pappu pulusu are the two traditionally prepared soup items with toor daal in the Telugu region.
Pappu charu is some what light and pappu pulusu is a thick kind of preparation.

Ingredients:
Pigeon peas-1 cup
water-4 cups
Onions-1 big,chopped length wise
Drum sticks- 1 or 2 full,cut in to pieces
Tomato-1, roughly chopped.
Green Chilies-3,slit lengthwise
cumin seeds,coriander seeds,uncooked rice,1 spoon each-dry roasted and grind ed.
Tamarind-1 lemon sized, soaked and pulp extracted.
Salt- to taste
Curry leaves-few
Red chili powder-1/2 to 1 tbsp
Turmeric-1/4 or less tea spoon
Usual tampering material.

Procedure:
Pressure cook pigeon peas in a cooker with 1 and half cup measure water in it,mash it afterwards and keep aside.
Take a pan or kadhai ,heat oil and do the tampering with the below order...
mustard seeds(must spultter ), chana daal, udid daal,crushed garlic pods,jeera,curry leaves.
Now add onions,green chilies fry for a while and then add Drum sticks,tomato, the powder we made,red chili powder,salt and cook until veggies are smooth. Add mashed daal ,water,Tamarind pulp mix well and adjust salt. Now cook until all the veggies are cooked. Finally add chopped coriander if available.

Gongura pachi sanagapappu / Puntikura Pachisanagapappu / Sorrel leaves with chanadaal / Ambadi andhra atyle

2013-09-13T00:07:00.001-07:00

Usually all daals are made with toor daal in Telugu region...But this variety is made with chana daal which has distinct taste and preparation . Eating sorrel leaves in any form means taking iron naturally.

Ingredients:

at least 2 bunches of sorrel leaves -Only take leaves and discard stems
Onion- 1 big,chopped.
Pachi sanaga pappu or chana daal - 102 cup, soaked at least half an hour before .
Green chilies- 2to 4 , roughly chopped or slit
salt-to taste
Red chili powder-1 or 2 tea spoons
Turmeric Powder- 1/4 tea spoon

For Tampering :

Oil- 1 or 2 tbsp
Garlic pods-3 to 4 crushed.
dry red chilies-2,halved
Mustard seeds-1/4 tea spoon or less
Cumin seeds-1/4 tea spoon or less
Urad daal- 1 tea spoon
Chana daal-1 tea spoon
Hing-3 to 4 pinches
Chapped coriander for garnishing.

Cooker:
cook the washed chana daal , water, sorrel leaves,turmeric,red chili powder, green chilies, chopped onion in a cooker.
wait for 4 whistles and turn off the stove.
After the pressure settles, open the cooker...add salt.
Mash the mixture with potato masher or bean masher or simply with pappu gutte.And keep it aside.
Now take a pan and do the tampering part and add the daal mixture ...and change it to serving bowl.

Without cooker:

take the washed and drained chana daal and water in to a kadhai and put it on the stove with medium to low flame.keep on cooking until the daal is almost done.add more water if required.Now add onions, green chilies,sorrel leaves and cook.Finally add all the powders and mix well.Mash it.
Do the tampering in another kadhai and mix it. Transfer it to a serving bowl.

Note:

We can add the Onion in the tampering part instead in cooking part,and can fry until transparent.

We also can add 2 tomatoes.
If you dont want to cook the the leafy vegetable in cooker then u can only cook the daal in the cooker and follow the remaining part as in " Without cooker".

Singapore Noodles / Singapore Noodles veg / Singapore Noodles nonveg

2013-09-11T05:25:00.000-07:00

Ingredients:

Rice noodles - 200 grm.( I have used 2 full strips of the pack and it served for 2 for lunch)
Cleaned Prawns ,frozen or fresh - 1 cup
Eggs-2 lightly beaten
vegetables of your choice- ideally a bunch of spring onions(separate whites and greens while chopping), fist full of bean sprouts, 1 carrot grated or julianated, 4 or5 green beans thinly sliced , Zucchini a small piece shredded , normal cabbage or chinese cabbage a small piece shredded ,a red bell pepper sliced.
soy sauce-2 tbsp
salt to taste
Oil 3 tbsp
Pepper a little
red chili powder or green chili paste
Curry Powder-1 or 2 tbsp
Ginger garlic paste -1/4 tbsp
Preparation:
Boil water with salt and little oil in a big vessel. put rice noodles and stir for a min( only a minute not more than that) , drain using a colander. Keep the noodles in the colander itself..but toss them in the colander in between so that they wont be sticky.
take a non-stick pan drop half tbsp of oil and pour beaten eggs.sprinkle little salt and pepper and cook it stirring with a spatula.when done remove it to a bowl.
In the same pan add 1 tbsp oil and drop only white part of chopped spring onion,fry for a while and add all the vegetables (except bean sprouts )and let it cook. adjust salt and pepper. If require add little water.vegetables need not be too soft after cooking.crunchy kind of cooking is ok.Now remove the vegetables to the same bowl.
Now in the same pan add little oil ,ginger garlic paste and prawns.cook prawns as per your taste like too soft,medium soft or crunchy in what ever way you like it.add water if required.Add chili powder or green chili paste,salt and stir.
Finally add all the vegetables and stir again ,add the greens of spring onion and bean sprouts.Now add the rice noodles and then soy sauce and curry powder and mix.Adjust the salt.stir fry for 3 more minutes.add a little water while stirring.shift it to a serving bowl .

Tips:

Noodle cooking part is the most tricky one. It should not be sticky or over cooked.
You need a big wok or kadhai for good results.
If you want to make it veg...skip the prawn part ...remaining all is same.
You also can add chicken in the same manner as prawns .

Bachali kura pappu / Puntikura pappu / Thotakura pappu / palakura pappu / Menthi kura pappu / Gongura pappu

2013-09-09T05:12:00.002-07:00

All the names mentioned above ..have the same recipe.
All these daals are prepared in the same traditional style whether it is in kostha or Telangana or Seema

well...here is the recipe.....

Ingredients:

Toor daal- 1 cup
water-2 cups
Leafy vegetable of your choice- 2 cups...only leafs no stems - washed and roughly chopped.
green chilies-2 to 5 ,slit
Onion-1 big ,chopped
salt to taste
Red chili powder-1 to 2 tea spoons
Turmeric-1/4 tea spoon
Tamarind - 1 small lemon sized

For Tampering :

Oil- 1 or 2 tbsp
Garlic pods-3 to 4 crushed.
dry red chilies-2,halved
Mustard seeds-1/4 tea spoon or less
Cumin seeds-1/4 tea spoon or less
Urad daal- 1 tea spoon
Chana daal-1 tea spoon
Hing-3 to 4 pinches
Chapped coriander for garnishing.

Preparation:

Cooker:
wash the daal or kandi pappu and take it in
to the cooker add water, leafy vegetable of u r choice,turmeric,red chili powder, green chilies, chopped onion. Now take tamarind in to a very small bowl( similar to popu dabba ginne) and keep it in the cooker on the surface of all the ingredients( this arrangement meant to stop the mixup of tamarind with other ingredients while cooking). close the lid .
wait for 4 whistles and turn off the stove.
Now after opening the cooker...remove the the small bowl and pour the tamarind in to the remaining stuff.
Add salt.
Now mash the mixture with potato masher or bean masher or simply with pappu gutte.And keep it aside.
Now take a pan and do the tampering part and add the daal mixture ...and change it to serving bowl.

Without cooker:

take the washed and drained daal and water in to a kadhai and put it on the stove with medium to low flame.keep on cooking until the daal is almost done.add more water if required.Now add onions, green chilies,leafy vegetable and cook.Finally add all the powders and mix well.
Now do the tampering in another kadhai and mix it. Transfer it to a serving bowl.

Note:

We can add the Onion in the tampering part instead in cooking part,and can fry until transparent.

We can add 2 tomatoes( in cooking part) and reduce the tamarind amount.

Kudumulu / Vinayaka chavithi Recipes / Vinayaka Chavithi special

2013-09-06T23:35:00.001-07:00

Kudumulu is one of the naivedyam on vinayaka chavithi. After being offered as naivedyam it is eaten with coconut chutney or chanadaal chutney.
Here is the recipe..
Increase the measures as per the number of kudumulu u want to make.

Ingredients:

Coarse rice flour (rice ravva)-1 cup
Water-2 cups
Chana Daal ( pachi sanaga pappu) -2 to 3 tbsp,soaked min half an hour before and drained.
cumin seeds or jeera-1 tea spoon
Cooking oil or ghee -1 tbsp and another tbsp for greasing hands
Salt -to taste

Procedure:

Take a pan , boil water adding chana daal, ghee and salt on medium flame.Once it starts boiling add ravva.
Mix it to avoid forming lumps.Close the lid and cook until rice ravva is cooked and dry on low to medium flame.
Turn off the stove and cool the mixture.
Now grease your hands and make a big lemon sized balls with the mixture.
Take idly cooker and fill the idly racks with these balls and steam cook for 5 to 10 min.

Note:

Now a days Rice ravva is available in supermarkets...if u dont find ravva then soak rice overnight and drain the water and let all the water drip using a colander and make rava with your grinder.

Use 2 1/2 glass water if u don't want to steam the kudumulu again. Steaming promotes binding and helps it to remain in shape.

Generally prepared Traditional Items on Vinayaka Chavithi:

Many of the below items are prepared on Vinayaka Chavithi

Vundrallu (click here for the Recipe)
Kudumulu
Pachi chalimidi
Vada pappu
Paramannam (click here to go to the recipe)
Gaarelu or vadas
Pala Thalikalu
Poornalu or poornam burelu or bobbatlu
Pulihora

Undrallu / Vundrallu / Vinayaka Chavithi Specials / Recipes of Vinayaka Chavithi / Ganesh Chathurthi

2013-09-06T14:39:00.000-07:00

Vinayaka Chavithi is celebrated with different dishes in different parts of Andhra. But Universally prepared items are kudumulu ,Vundrallu.

And here is the Recipe for vundrallu....

Ingredients :

Rice Flour-1 cup
Jaggery -1 cup or less according to u r sweet tooth
Water -1 1/2 cup
Freshly grated coconut-1/4 cup
Elaichi or cardamom Powder -1/4 tea spoon or less
Ghee-to grease u r hand

Procedure:

Take the water and jaggery in a non stick kadhai and give it a single boil( the jaggery is diluted and it came to a boil) on the stove and immediately turn the stove to Sim. Now add rice flour, grated coconut and cardamom powder and mix it very well and make a smooth dough.Turn off the stove even before mixing it very well.Mix in a way that there are no lumps at all.

Now cool the mixture . After it is totally cool...grease u r hands with Ghee and make the mixture in to big lemon sized balls.

Now steam these balls in idly cooker or in normal cooker using u r idly racks for ~~5 to~~ 10 minutes. Vundrallu are ready for naivedyam.

Tips:
If u are using a normal cooker with idly racks then don't put the whistle.Let the steam out.dont worry..then only u will get it done.And the stove should be on Medium to low.
( or) dont put the belt but put whistle depending on the type of cooker

Some people don't add grated coconut.

Some people add 2 cups of water for 1 cup flour...but then the dough will be too smooth and the vundrallu are somewhat sticky ...

If you feel jaggery is not pure and may have dirt then filter it after it is diluted in water.

Generally prepared Traditional Items on Vinayaka Chavithi:
Many of the below items are prepared on Vinayaka Chavithi

Vundrallu
Kudumulu (click here for the Recipe)
Pachi chalimidi
Vada pappu

Paramannam (click here for the recipe)

Gaarelu or vadas
Pala Thalikalu
Poornalu or poornam burelu or bobbatlu
Pulihora

Meal Maker Curry / Soy chunks Curry / Soy chunks Recipe

2013-09-06T02:08:00.000-07:00

Soy chunks or soy nuggets or meal makers ..with what ever name you call..is a substantial protein and a substitute for meat and poultry. This preparation is so much similar to a chicken or mutton curry.Likewise many variations in preparation too.

Ingredients :

soy chunks- 2 cups ...soaked in water 15 to 20 minutes prior.
Onion-1 medium-chopped
Tomato Puree- 1 cup or less
Green chilies-2 to 4 ,chopped or slit.
curry leaves-few
Coriander- a little bunch
Oil- 2 to 3 tbsp or as per u r usage habit
Ginger garlic paste-1 tea spoon
Coriander powder- 2 tea spoons
Curry Powder-1 tbsp
Garam Masal - a little
Red chili Powder- 1 tea spoon
salt to taste

Procedure:

squeeze the water from the soy chunks with u r hands and keep them aside.

Fry the onions with green chilies and curry leaves in it, until onions are transparent,add ginger garlic paste ,saute and then add soy chunks and fry.

Now add all the masalas and tomato puree and cook until soy chunks are soft and you get the desired consistency for your curry.Add water if required.Garnish with coriander.

Note:
Frying soy chunks is important.Otherwise the odd flavor will remain with the curry.
Too much maslas will spoil the taste.

Sorakaya Halwa / Bottlegourd Halwa / doodhi Halwa / Anapakaya Halwa / Opo squash Sweet

2013-09-06T00:18:00.002-07:00

This is very similar to Carrot Halwa peparation

Bottle Gourd Halwa can be prepared with simple,everyday ingredients like milk,sugar and nuts .
We can make it rich using milk powder or condensed milk or khoya or mawa. But this kind of preparation is subject to availability of these ingredients.

Ingredients:
Bottle Gourd ,peeled and grated-4 cups ( squeeze and remove extra water content)
Milk-2 cups (preferably whole milk )
Sugar-5 tbsp ( u can increase it if u like more sweetness)
Cardamom 3-crushed or powdered
Ghee-2 to 6 tbsp
Nuts -according to availability, fry in ghee.

Procedure:

Take a heavy bottomed pan(preferably non stick) Add milk and grated Bottle Gourd . Cook the grated bottle Gourd and milk with frequent stirrings in between, until it gets cooked and the milk is evaporated .At this stage add the sugar,Ghee and nuts ,mix well.
Keep stirring to evaporate extra moisture until you reach the desired consistency, remove from fire and serve.

Note:
If you have condensed milk available ..Then add it one cup or half before adding the sugar. Taste it,if the sweetness is enough then skip sugar otherwise add it as required.
If you have khoya or mawa available then add it in the same way as condensed milk.
I wont recommend milk powder as it can not give a good flavor or enhance the taste.

Andhra Egg fry

2013-09-05T07:46:00.001-07:00

This is a simple egg fry recipe.

Ingredients:

Hard boiled eggs-2- peeled-cut in to pieces or halves
Oil- 2 to 3 tbsp
Onions-chopped- 2medium
green chilies-1 or 2 slit or chopped
ginger garlic paste-1/2 tea spoon( optional)
coriander powder- 1 tea spoon
red chili powder- 1 tea spoon or less
turmeric- a little
salt to taste
cinnamon and clove powder or garam masala - very little (optional)

Procedure:

Fry the onions with green chilies and curry leaves in it.After they are golden brown add all the powders and mix.Add eggs.Fry for a while. garnish with coriander.Thats it egg fry is ready.
If u want to use ginger garlic paste then add it when onions are transparent.

More Egg Recipes on this Blog :

Kodiguddu pulusu

Egg chat

Kodiguddu porutu

Sorakaya Royyalu / Bottle gourd with prawns

2013-09-03T03:44:00.002-07:00

Eating pure veg curries used to be a punishment for us as kids.My mother always used to cook some "kalagalupu kuralu (mixed curries)" using dried prawns or nethallu or royyapattu etc.
I replaced dried prawns with frozen ones As they are available every time .

Ingredients:

Prawns- 200 grams or less(according to availability)
(if frozen defrost it, if raw clean it, if dried use1 or 2 fist fulls by soaking it in water for at least 10 to 15 minutes)
Bottle gourd pieces -2 cups
Onion-1 medium ,chopped,
Ginger garlic paste-1/2 tbsp
Green chilies-2 ,chopped
Curry leaves-few
Red chili powder-1 tea spoon
Turmeric powder- 1/4 tea spoon
salt - to taste
curry powder-1 tea spoon
Coriander powder-1 tbsp
Garama masla-1 tea spoon (for raw and frozen prawns)
Oil-2 tbsp

Procedure:
Heat oil in a pan.add curry leaves,green chilies,chopped onion and fry until onion are golden brown.Add ginger garlic paste and fry for a while.Add the prawn.Add all the powders except garam masala. fry for a while.cook it with the lid on for 5 to 6 min.if it is raw or frozen ..then cook it until the prawns are half done.Add bottle gourd pieces and mix.Again close the lid and cook until the bottle gourd pieced are done.By this time prawns will also be soft. Add garam masala, garnish with coriander and serve.

Chiken Madras / Madras Chicken curry

2013-09-01T12:05:00.002-07:00

"Chicken Madras" ...this word sounded very strange and funny when I heard it from my Dutch colleague.
And it tasted weird than it sounded with its mildness,to my typical Andhra taste buds. The European merchants and travelers not only carried huge fortunes with them but also these great delicacies ..here is the recipe.

Ingredients:

Chicken- 1/2 kilo, cleaned and cut in to pieces
Tomatoes- 2 to 3 ,chopped.
Onion-1 large, finely chopped
Green Chilies-3 to 4
Coriander leaves-handful
curry leaves-few
oil- 3 tbsp
ginger garlic paste- 1/2 tbsp
Coriander Powder-1 tbsp
Cumin Powder-1 tea spoon
Turmeric-1/2 tea spoon
Red Chili Powder-1/2 tbsp
Salt-to taste
Garam masala powder-1/2 tbsp

Procedure:

Heat oil in a non stick pan.Add chopped onion and curry leaves.Fry onion til it is golden brown. Add ginger garlic paste,saute until the aroma is out.Add chicken pieces,stir for a while.Add all the powders except garam masla.Mix well.Now add tomatoes and a little water.close the lid and cook it for 15 to 20 minutes on medium flame.When chicken is tender and cooked mix the garam masala and remove from the stove.
Garnish with chopped coriander.

Tapala Chekkalu / Sarvapindi / Ginne appalu / Kannada Akki Rotte / Andhra snacks

2013-08-31T11:28:00.001-07:00

Tapala Chekkalu is a snack from the roots of Andhra which many modern kids unknown of. It has different names in different regions. Coastal Andhra call it Tapala chekkalu, Northern Andhra or Telangana call it ginneppalu, Southern Andhra or Rayalaseema call it Sarva pindi.

The traditional cooking way is different from this and may be not possible now a days....so a simple technique ...

Basic Ingredients:

Rice flour-1 cup
Onion-1 medium- Finely chopped
Ginger & green chili paste- 1tbsp
Salt to taste
Jeera- 1/4 tea spoon
Curry leaves-few- chopped
Coriander- few leaves-chopped.
Water
oil for greasing the pan

Enhanced ingredients:
Roasted Pea nuts - 1 tbsp-crushed
sesame seeds- 1 tbsp
chana daal- soaked- 2 tbsp
grated bottle gourd-1 cup

Procedure:

Take a bowl, add everything of "Basic Ingredients " section except water.
Choose items from "enhanced ingredients" section according to u r taste and availability.Mix them.Now by Adding little by little water, make it a soft batter.it should neither runny nor thick. Keep it aside.

Now take a tava and grease it with oil. Take small ball sized dough and put it on middle of tava and spread it thinly with your hand or with a spoon in a round shape like a small roti. Pour little oil evenly on top of it& put it on medium flame. If one side is done and somewhat crispy then turn it with a spatula and cook the other side too.
or
Use a polythene paper to make roti.Keep a clean polythene paper(without crumples) on the working surface, Now dip u r hands in water only to make it moisture and take the ball sized dough and make roti on this and then shift it to tava and follow the above cooking procedure.

Serve it hot with traditional allam pachadi( ginger chutney).