Showing posts with label Andhra Curries. Show all posts
Showing posts with label Andhra Curries. Show all posts

January 07, 2019

CABBAGE PACHADI

Ingredients:
Cabbage - 250 gms
Coconut - 2 tbsp(grated)
Green chillies - 10-12
Tamarind - 2 strips
Turmeric - 1/4 tsp
Salt to taste
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tsp 

For Talimpu:
Oil - 2 tsp
Channa dal - 1/4 tsp
Red chilli - 1
Cumin, fenugreek, Mustard seeds - 1/4 tsp
Curry leaves -  few

Method:

  • wash and finely chop the cabbage. Boil in enough water until tender. Keep aside.
  • Heat the oil and fry green chillies for one minute.
  • Now grind green chillies, coconut, tamarind, cooked cabbage, salt, turmeric, garlic, cumin and coriander leaves together to make chutney.
  • Add boiled cabbage water if required to make chutney.
  • Heat the oil and add all talimpu ingredients and allow them to crackle.
  • Pour this over chutney.
  • Serve with rice, Idly or Dosa.



December 15, 2018

DRY PRAWNS PODI (ENDU ROYYALA PODI)

Ingredients:
Dry prawns - 100 gms
Red chillies- 10-15 as per taste
Salt to taste
Garlic cloves - 6
Cumin seeds - 1 tsp

Method:

  • Remove the head and tails of the dry prawns.
  • Dry roast the red chillies and prawns separately.
  • Now grind all the ingredients together to make powder.
  • Serve with rice.


November 28, 2018

AARATI KAYA GUJJU KOORA

Ingredients: 
Raw bananas-2
Onion - 1 (finely chopped)
green chillies- 2 (finely chopped)
tamarind juice- 1 tbsp
Jaggery - 1 tsp
Salt to taste
Turmeric- 1/2 tsp
Chilli powder - 1 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 ts
Channa dal-1/2 tsp
Curry leaves - few
Oil - 1 tbsp
Coriander leaves - 2 tsp (chopped)

Method:

  • Boil the bananas whole in water for 10-12 minutes until tender.
  • Remove and peel the bananas skin. Cool and slightly mash the bananas.
  • Heat the oil in pan;add cumin seeds,mustard,channa dal and curry leaves and allow them to splutter.
  • Add chopped onion and green chillies and fry till onions are lightly brown.
  • Then add slightly mashed bananas, salt, turmeric and chilli powder.
  • Mix well and add tamarind juice,jaggery and coriander leaves.
  • Mix and cook in low flame for 5 minutes.
  • Serve with rice or roti.

November 26, 2018

PACHI PULUSU

Ingredients:
Tamarind - big lemon size
Red chillies - 6-8
Cumin seeds - 1/2 tsp
Curry leaves -  few 
Oil - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Big onion - 1 (finely chopped)
Jaggery - 1 tbsp or as per taste
Salt to taste

Method:

  • Soak the tamarind and extract juice from it. Add more water as it comes approximately 750 ml.
  • Heat the oil, add red chillies,cumin seeds and curry leaves. Fry for one minute.
  • Remove and powder them.
  • Now in a bowl, add ground powder, tamarind water, chopped onion and coriander,salt and jaggery.
  • Mix well and serve with rice.

July 26, 2018

PEETHALA PULUSU

Ingredients:
Large crabs - 2 (cut into 12 pieces)
Tamarind - 50 gms
Onions - 2
Green chillies - 6
Chilli powder - 2 tbsp
Salt to taste
Turmeric - 1/2 tsp
Spring onions - small bunch
Coriander leaves - small bunch
Ginger - small piece
Garlic - small pod
Cumin seeds - 1/2 tsp
Oil - 2 1/2 tbsp

Method:

  • Clean the crabs and cut into pieces. Marinate pieces with salt, turmeric and chilli powder.
  • Soak tamarind and extract juice from it.
  • Grind ginger, garlic and cumin seeds to make paste.
  • Finely chop onions, green chillies and spring onions.
  • Heat oil in pan, add chopped onion, green chillies and spring onions and fry until onions are soft.
  • Then add ginger garlic paste and stir fry for 2 minutes.
  • Add crab pieces and mix gently. 
  • Add tamarind juice and cook in low flame till the gravy is thick.
  • Lastly add chopped coriander leaves.

June 12, 2018

KHEEMA CABBAGE FRY

Ingredients:
Kheema - 250 gms
Cabbage - 250 gms (chopped)
Onions - 2
green chilies - 2
Ginger - small piece
Garlic cloves - 4
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 2 tsp
Coriander seeds  - 2 tsp
cumin seeds - 1 tsp
Poppy seeds- 2 tsp
Cloves - 4
Cinnamon sticks -4
cashew nuts - 1 tbsp
Oil - 50 gms

Method:

  • Grind ginger, garlic, coriander,cumin,poppy seeds to make fine paste
  • In a pressure cooker, put kheema, chopped onion, green chillies,and ground paste and glass of water. 
  • Close the lid and cook upto 3 whistles or until done.
  • Once the lid open,add cabbage, salt, turmeric and chilli powder and cook again till water completely absorbs.
  • Heat the oil, add cloves,cinnamon, cashew nuts and fry till light brown.
  • Add cooked cabbage and kheema and fry in medium flame for few minutes.

February 20, 2018

TOMATOES STUFFED WITH RICE

Ingredients:
Large tomatoes - 3
Long grain rice - 1 cup (cooked)
Almonds - 3-4 (chopped)
Raisins - 5-8
Strands of saffron
Milk - 1 tbsp
Vegetable oil - 2 tbsp
Clove powder - 1 tsp
Chilli powder - 1/2 tsp
Salt to taste

Method:

  • Cut a thin slice on top of the tomatoes and scoop out the inner part.
  • Sprinkle with salt and keep aside. Soak the saffron stands in milk.
  • Mix the saffron colour, spices, almonds and raisins to the rice.
  • Fill the tomatoes with rice filling. Cover with tomato slice.
  • Rub a little oil on each of the tomato and bake in an oven for 3-4 minutes.

February 01, 2018

ROYYALA (PRAWNS) PULUSU

Ingredients:
White prawns - 40
Onions - 2
Coriander seeds - 1 1/2 tsp
garlic pod - 1
Cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Ginger - 1" piece
Tamarind - small lemon size
Coriander leaves - small bunch
Chilli powder - 1 tbsp
Salt to taste
Curry leaves - few
Oil - 3 tbsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/4 tsp

Method:

  • Finely chop onions and half of the garlic.
  • Grind remaining half of the garlic, ginger, coriander, cumin seeds, chilli powder to make paste.
  • Soak tamarind and extract juice and keep aside.
  • Heat the oil in pan; add mustard, fenugreek seeds, curry leaves and fry for few seconds.
  • Add chopped onion and garlic and fry until light brown.
  • Add ground paste, salt, turmeric and mix well.
  • Add prawns and stir fry for 5 minutes. Then add tamarind juice and close the lid.
  • Cook till done and gravy is little thick.
  • Lastly add coriander leaves.

January 09, 2018

TEASEL GOURD WITH ONION MASALA (AAKAKARAKAYA WITH ONION MASALA)

Ingredients:
Teasel gourd - 500 gms
Tamarind - lemon size
Salt & Turmeric - 1/2 tsp
Oil - 3 tbsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)

Grind together:
Onions - 250 gms
Green chillies - 6
Garlic cloves - 6
Ginger - 1" piece
Chilli powder - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Poppy seeds - 2 tsp
Coriander leaves - 2 tsp
Cumin seeds - 1 tsp
Cloves -6
Cinnamon sticks - 2
Oil - 2 tsp

Method:

  • Heat 2 tsp of oil and fry all the masala ingredients, Cool and grind to make fine paste.
  • Cut the gourds into slices and boil them in tamarind water with salt and turmeric. Drain and keep aside.
  • Heat the oil in kadai; add onion masala, curry leaves and fry till oil floats.
  • Add cooked gourd, coriander leaves and simmer for 10 minutes.
  • Serve with rice.


GONGURA TOMATO CURRY

Ingredients:
Onions - 2 (chopped)
Tomatoes - 250 gms (chopped)
Red sorrel leaves (gongura) - 250 gms
Green chillies - 4-6
Garlic cloves - 4 (chopped)
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Tamarind juice - 2 tsp or as per taste
Cumin, mustard & fenugreek seeds - 1/2 tsp
Channa dal - 1/4 tsp
Urad dal - 1/4 tsp
Oil - 1 tbsp
Curry leaves - few

Method:

  • Wash and chop red sorrel leaves.
  • Heat the oil in kadai, add channa dal, urad dal, garlic,cumin, mustard & fenugreek seeds and curry leaves; allow them to splutter.
  • Add chopped green chillies and onions; fry till onions are transparent.
  • Then add chopped tomato and cook till tomatoes are soft.
  • Add sorrel leaves, salt, turmeric, chilli powder and tamarind juice.
  • Close the lid and cook in low flame for 10 minutes until done.
  • Serve with rice.

January 08, 2018

GAJU ROYYALA CUTLET (JUMBO TIGER PRAWNS CUTLET)

Ingredients:
Gaju royyalu (prawns) - 10
Green chillies -8
Ginger - 1" piece
Onion -1
Cloves -6
Coriander leaves - small bunch
Salt to taste
Turmeric - 1/2 tsp
Roasted channa dal - handful
Oil for frying

Method:

  • Grind all the ingredients except prawns to make smooth paste.
  • Remove the shell and clean the prawns.
  • marinate the prawns with ground paste and keep aside for one hour.
  • Heat oil and deep fry the prawns until done.
  • Drain excess oil and serve hot.

January 03, 2018

MUTTON WITH DRUMSTICKS CURRY

Ingredients:
Mutton  -500 gms
Drumsticks - 2 (cut into 1" pieces)
Onions -2 (chopped)
Ginger garlic paste - 1 tbsp
Turmeric- 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Tamarind pulp - 1 tbsp or as per taste
Coriander leaves - small bunch (chopped)
Rice flour - 1 tbsp
garam masala - 1 tsp
Curry leaves - few
Ghee/ oil - 2 tbsp

Method:

  • Heat oil in pressure cooker, add curry leaves and onions; fry till onions are brown.
  • Add turmeric,chilli powder, coriander powder, cumin powder, ginger garlic paste and lamb pieces.Fry till liquid dries.
  • Add enough water and close the lid. cook till mutton is almost tender.
  • When the lid is open; add drumstick pieces and tamarind pulp and 1 cup of water. 
  • Cook till drumsticks are cooked then add coriander leaves,garam masala and rice flour mixed in half cup water.
  • Cook for another 5 minutes in low flame until the gravy is little thicken.
  • Serve hot with rice.

December 29, 2017

BOTI FRY

Ingredients:
Boti - 500 gms
Onions - 2
Green chillies - 6
Chilli powder - 2 tsp
Salt to taste
jaggery - small piece
Oil - 4 tbsp

Method:

  • Wash and cut boti into pieces. Finely chop onions and green chillies.
  • Heat the oil in kadai, add chopped onions, green chillies, boti pieces, salt, turmeric and chilli powder. Fry for few minutes. Close the lid.
  • Cook till the water coming from boti evaporates.
  • Then add enough water and coo till boti is well cooked and oil separates.

బోటి వేపుడు 

కావలిసిన వస్తువులు:
బోటి - 1/2 కిలో 
ఉల్లిపాయలు - 2
పచ్చిమిరపకాయలు - 6
కారం - 2 tsp 
ఉప్పు 
పసుపు - 1 tsp 
నూనె - 4 tbsp 

తయారీ:
  • బోటి శుభ్రము చేసి ముక్కలుగా కోసి కడిగి పెట్టుకోవాలి. 
  • ఉల్లిపాయలు, పచ్చిమిర్చి సన్నగా కోసుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి అందులో ఉల్లి ముక్కలు, పచ్చిమిర్చి, బోటి ముక్కలు, పసుపు, ఉప్పు, కారం వేసి నూనెలో వేపాలి.  మూత పెట్టి బోతిలో నుంచి వచ్చే నీరు ఇగిరేదాకా సన్న సెగ మీద వేయించాలి. 
  • అందులో సరిపడా నీళ్లు పోసి బోటి మెత్తగా అయ్యేదాకా ఉడికించాలి. 
  • నూనె పైకి తేలిన తరువాత దింపుకోవాలి. 

December 18, 2017

DOSA AVAKAYA (CUCUMBER PICKLE)

Ingredients:
Cucumber pieces - 1 kg (deseeded)
Mustard powder - 100 gms
Chilli powder - 100 gms
Salt - 100 gms
Fenugreek powder - 2 tsp
Garlic paste - 1 tbsp
Turmeric - 1 tsp
Oil - 100 gms or as required

Method:

  • Wash and dry the cucumbers. Cut into half and remove the seeds. Cut the cucumber into medium size pieces.
  • Mix all the powders and garlic paste in a dry bowl. Marinate cucumber pieces in this spice mix.
  • Then slowly add oil and mix well.Oil must coat all the pieces.
  • Check the taste and transfer to jar. Pour more oil on top and close the lid.
  • We can use it from  next day on wards. 

దోస ఆవకాయ 

కావలిసిన వస్తువులు:
దోసకాయ ముక్కలు - 1 కిలో 
ఆవ పిండి - 100 గ్రా 
కారం - 100 గ్రా 
ఉప్పు - 100 గ్రా 
పసుపు - 1 tsp 
మెంతి పిండి - 2 tsp 
వెల్లులి ముద్ద - 1 tbsp 
నూనె - 100 గ్రా 

తయారీ:
  • దోసకాయలు కడిగి తడి లేకుండా తుడిచి గింజలు తీసివేసి ముక్కలు కోసుకోవాలి. 
  • పొడులు, వెల్లులి  అన్ని ఒక గిన్నిలో కలిపి అందులో ముక్కలు కూడా వేసి బాగా కలుపుకోవాలి. 
  • అందులో నూనె కొద్ది కొద్దిగా పోస్తూ ముక్కలకు పట్టేటట్లు కలుపుకోవాలి. 
  • రుచి చూసుకొని జాడీలో పెట్టుకొని పైన కొద్దిగా నూనె పోసి మూత పెట్టుకోవాలి. 
  • మరుసటి రోజు నుంచి అన్నంతో తినవచ్చు

November 02, 2017

DRIED PRAWNS FRY

Ingredients:
Dry prawns - 500 gms
Salt to taste
Onions - 1 big (chopped)
Green chillies - 2 (chopped)
Garlic cloves - 2 (crushed)
Turmeric - 1/2 tsp
chilli powder - 2 tsp
cumin powder - 1 tsp
Coriander powder - 1 tbsp
Mustard seeds - 1/2 tsp
Tamarind juice - 1 1/2 tbsp
Oil - 2 tbsp

Method:

  • Fry dry prawns in a tava for 2 minutes. Remove and keep aside to cool.
  • Clean and wash it with water. 
  • Drain and mix it with all other ingredients except oil, mustard seeds and garlic.
  • Heat oil in a pan; add mustard seeds and garlic and allow them to crackle.
  • Add prawn mixture and little water; cover and cook till done.
  • When the curry is dry. Remove and serve.


October 27, 2017

KAJJIKAYALU

Ingredients:
For Dough:
Maida - 250 gms
Ghee - 1 tbsp
Salt - 1/4 tsp
Water

For filling:
Coconut - 1 (grated)
Semolina - 100 gms
Roasted channa dal - 1 tbsp
Cashew nuts - 1 tbsp
Almonds - 1 tbsp
Jaggery - 150 gms or as per taste
Ghee - 2 tsp

Method:


  • Place maida, ghee and salt in a bowl and mix well. Add enough water to make stiff dough. Cover and keep aside for 30 minutes.
  • Dry roast grated coconut until light brown. Remove from the pan.
  • In the same pan, heat the ghee and fry the semolina till aroma comes.
  • grate the jaggery to fine powder.
  • Grind roasted channa dal, cashew and almonds into powder.
  • Mix all the ingredients together and keep aside.
  • Divide the dough into small lemon size balls and roll them into round thin poori size.
  • Put  1 tbsp or enough filling in each poori, wet the edges and fold it into half moon shape. Twist the edges firmly so that the filling does not come out.
  • Heat the oil in wide pan; drop slowly 2-3 kajjikayalu and   deep fry them till golden brown.
  • Cool and Store in airtight container. 





October 20, 2017

SNAKE GOURD WITH CHANNA DAL (POTLA KAYA SENAGA PAPPU KOORA)

Ingredients:
Snake gourd - 1
Channa dal - 50 gms
Fresh coconut - 2 tbsp (grated)
Ginger garlic paste - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Green chillies - 3-4
Onion - 1 (chopped)
Oil - 4 tsp
Mustard & cumin seeds  - 1/2 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp (chopped)

Method:

  • Scrap and cut snake gourd into small pieces.
  • Soak and boil channa dal in salt water till tender but not soft. The dal must be separate. 
  • Heat the oil in pan; add cumin seeds,mustard seeds and curry leaves; allow them to splutter.
  • Add chopped onion, green chillies, ginger garlic paste and fry for 2-3 minutes.
  • Then add gourd pieces, salt, turmeric and cook in low flame till pieces are half done.
  • Add channa dal, grated coconut, chilli powder; mix well and cook in low flame another 7-8 minutes or until done.
  • Lastly add coriander leaves.

PENDALAM MUDDA KOORA

Ingredients:
Pendalam (Topioco) - 250 gm
Onion - 1 (chopped)
Green chillies - 3 (chopped)
Turmeric - 1/4 tsp
Salt to taste
Chilli powder - 1 tsp
Oil - 2 tbsp
Red chilli - 1
Mustard & cumin seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves -  few

Method:

  • Peel and cut pendalam into small pieces.
  • Heat oil in pan; add red chilli, channa dal,mustard and cumin seeds and curry leaves. Allow them to splutter.
  • Add chopped onion and chillies and fry till onions are soft.
  • Then add pendalam pieces, turmeric and mix well. Fry for 2-3 minutes.
  • Add salt, chilli powder and enough water. Close the lid and cook till pieces are soft and water is completely absorbed.
  • Serve with rice.

October 07, 2017

VANKAYA VEPUDU (BRINJAL FRY)

Ingredients:
Tender and fresh brinjals - 1 kg
Garlic pod - 1
Cumin seeds - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Oil  - 6 tbsp
Channa dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few

Method:

  • Wash and slit the brinjals in the middle for long brinjals or slit into four for round brinjals. Keep them in salt water for discoloring till use.
  • Grind garlic, cumin, salt, turmeric and chilli powder into powder.
  • Fill this powder into brinjals.
  • Heat the oil in pan, add channa dal,cumin and mustard, curry leaves. allow them to splutter.
  • Carefully arrange the brinjals in the pan and fry till done.
  • Serve with rice.

వంకాయ వేపుడు 

కావలిసిన వస్తువులు:
లేత వంకాయలు - 1 కిలో 
వెల్లులి పాయ - 1
జీలకర్ర - 2 tsp 
ఉప్పు 
పసుపు - 1/2 tsp 
కారం - 2 tsp 
నూనె - 6 tbsp 
సెనగ పప్పు - 1 tsp 
ఆవాలు - 1/4 tsp 
జీలకర్ర - 1/4 tsp 
కరివేపాకు - కొద్దిగా 

తయారీ:
  • వంకాయలు కడిగి పుచ్చులు లేకుండా చూసి సన్న కాయలు అయితే మద్యలో గాట్లు పెట్టుకోవాలి. గుండ్రపు కాయలు అయితే నాలుగు చీలికలుకోసుకోవాలి. 
  • వీటిని ఉప్పు నీళ్లలో వుంచుకొంటె రంగు మారదు. 
  • వెల్లులి, జీలకర్ర,పసుపు, ఉప్పు,కారం, కలిపి మెత్తగా పొడి చేసుకొని వంకాయల మధ్యలో పెట్టుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి సెనగపప్పు, ఆవాలు, జీలకర్ర, కరివేపాకు వేసి వేగిన తరువాత వంకాయలు జాగ్రత్తగా అందులో పెట్టి వేగనివ్వాలి. మగ్గిన తరువాత దించుకోవాలి. 




September 26, 2017

SNAKE GOURD WITH MILK CURRY

Ingredients:
Snake gourd - 1
Onion - 1
Green chillies - 3
Turmeric - 1/4 tsp
Salt to taste
Chilli powder - 1 tsp
Milk - 1 small cup
Oil - 2 tsp
Urad dal & channa dal-1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves -few

Method:

  • Scrap, wash and cut snake gourd into small pieces.finely chop onions and green chillies.
  • Heat oil in a pan; add urad dal, channa dal,cumin and mustard seeds and curry leaves. Allow them to splutter.
  • Add chopped onion and green chillies and saute till onions are translucent.
  • Add snake gourd pieces,salt,turmeric,chilli powder and cook in medium flame for 5 minutes. Then add small cup of water and close the lid.
  • Cook till done and water completely absorbed. Then add milk and cook 2 more minutes.
  • Serve with rice. This curry is easily digestible and good for patients and lactating mothers. 
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