Andhra Style Recipes

Modak for Ganesh Chaturthi

2006-08-23T22:41:00.000-07:00

Rice Modak is a special dish for Vinayaka Chavithi. It is customary to offer twenty-one or hundred-and-eight modaks to Lord Ganesh.

Ingredients:

3 cups rice flour
6 cups, water
6 tsp of oil
4 cups of grated coconut
2 cups of sugar or powdered jaggery
a little milk

Procedure:

For the outer covering, bring the water to a boil, add oil into it. Take off heat.
Now add the rice flour, little by little to avoid lumps from forming, cover the mixture and let it cool.
When cool, knead it well into a dough with a smooth finish.
The dough should glisten, then you know it's right.
For the stuffing, take the coconut and jaggery / sugar in a heavy-bottomed pan.
Add milk.
Keep on low flame with stirring.
Stir and take off heat.
The mixture should be fairly dry and turn a shade darker.
Now make balls with the (covering) dough.
Flatten them on the palm or on a surface into a circle.
Place the stuffing in it and cover it completely with the dough.
The edges folding and tapering to the centre.
Steam cook the modaks in a cooker for 15 minutes until done.

Tips:

If using your palms, apply some oil, or you could be in a sticky mess.
Use milk to bind edges.

[Kudumulu, Undrallu, Vundrallu, Kari Kadabu]

Payasam - Bengal Gram Dal

2006-08-23T22:19:00.000-07:00

Ingredients:

1 cup bengal gram dal
2 cups jaggery powdered
a few pods cardamom, powdered
1/2 cup ghee
2-3 cups milk
A few cashew nuts and raisins

Procedure:

Soak the bengal gram for an hour. Cook in cooker.
Keep a kadai on the fire, add half a cup of water, add jaggery, mix thoroughly until it melts.
To this add the cooked bengal gram dal, ghee, cardamom powder.
Mix well, add a quarter-half cup water, continue to cook, stirring all the while.
Add the milk, stir, and take off fire.
Fry raisins and cashew in a little ghee and add to the payasam.

Tips:

Serve hot

[Payasa, Payasamu, Payas, Payes]

Halwa - Moong Dal

2006-08-23T22:16:00.000-07:00

Ingredients:

3 cups moong dal
1 1/2 cups kowa
1 litre milk
1 cup sugar
Powdered cardamom
8 tbsp ghee

Procedure:

Soak moong for an hour and grind it.
Fry the moong in a pan to which ghee has been added till the mix turns golden brown.
Add milk and cook.
Now add kowa and cook on a low flame, stirring all the while.
When the mix is a smooth blend, take off the fire. Keep aside.
Now get the sugar syrup ready, add saffron and powdered cardamom.
Add the fried dal to this andmix thoroughly.

Tips:

Serve hot Moong Dal Halwa.
Hot halwa with ice cream is good combination.

[Halva, Haluva, Haluwa]

Besan Ladoo

2006-08-23T22:02:00.000-07:00

Ingredients:

2 cups besan
1 cup ghee
2 cups powdered sugar
Some chopped cashew
Some raisins

Procedure:

Take the besan in a heavy-bot tomed pan, add ghee.
Keep over low flame, and stir continuously until you get the typical aroma.
Take off the stove and cool.
Add sugar and cashew nuts.
Mix well and shape into ladoos.
Ladoo ready!

Tips

Store them in clossed container.

[Basin, Besin, Besen, Laddu, Laado]

Karjikai

2006-08-23T21:49:00.000-07:00

Ingredients:

1 cup wheat atta
4 tbsp ghee
Salt to taste
Oil for frying
A pinch of cardamom powder 1 cup grated coconut
3 cups sugar
A little milk
Raisins

Procedure:

Mix the flour, salt and ghee well.
Add water and make a dough, as for chapatis, and keep aside.
Cook the coconut, sugar, milk, raisins, and cardamom powder, till dry.
This is for the stuffing.
Make balls out of the dough, roll them into little rotis.
Place some stuffing in the centre of rotis.
Fold rotis into semicircles and bind the edges together. (You can use milk while binding.)
Fry till light brown in oil.

Tips:

Take care to see the edges are closed completely. Otherwise they'll open in the oil and disintegrate.
Store them in clossed container.

[Karjikaya, Karjikayee, Karjikay, Karjikaee]

Chicken Curry

2006-08-23T05:18:00.000-07:00

Ingredients:

800 gms Chicken
4-5 medium sized Onions
1 inch stick Ginger
10 cloves Garlic
4-5 medium sized Tomatoes
Fresh coriander leaves a few sprigs
4 tbsps Ghee/Oil
1 inch stick Cinnamon
4-5 Cloves
4-5 Green cardamoms
1/2 tsp Turmeric powder
2 tbsps Coriander powder
2 tsps Cumin powder
1 tsp Red chilli powder
Salt to taste
1 tsp Garam masala powder

Procedure:

Clean the chicken, remove skin and cut into eight pieces on the bone.
Peel, wash onion and grate or finely chop.
Peel, wash and grind ginger and garlic to a fine paste.
Wash, roughly chop and puree the tomatoes.
Clean, wash and finely chop coriander leaves.
Heat ghee in a thick-bottomed pan.
Add cinnamon, cloves and green cardamoms.
Stir-fry for half a minute.
Sauté grated onion till it is golden brown.
Add ginger and garlic pastes and continue to cook for two to three minutes.
Add turmeric powder, coriander powder, cumin powder and red chilli powder.
Mix well.
Add pureed tomato and stir.
Cook till oil separates from the masala.
Add the chicken pieces and salt to taste.
Cook on high heat for five minutes.
Add two cups water, bring to a boil, cover and cook till the chicken is fully done.

Tips:

Serve hot with chopped coriander leaves on it
Onion and lemon pieces server along with it

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2006-08-21T23:13:00.000-07:00

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Egg Pepper

2006-04-11T03:46:00.000-07:00

Ingredients:

Eggs- 5

Onion- 1

Chilly Powder- Half spoon

Pepper Powder- Half spoon

Curry leaves- 5

Salt (Taste enough)

Procedure:

Boil eggs with salt.

Peal the cover of eggs and cut into half or just put small small cut to the eggs.

Pour oil in a kadai and put finely chopped onion, curry leaves and fry.

Add egg pieces also and fry.

Add chilly powder, pepper powder, chopped coriander leaves and little salt.

Fry it for 5 minutes.

Tips:

To give more taste, add ghee instead of oil.

Add lemon juice or vinegar while boiling eggs so that yolk will not come out.

Egg Fry

2006-04-11T03:45:00.000-07:00

Ingredients:

Eggs- 5

Onion- 1

Tomato- Half

Dry coconut- 1 small piece

Coriander powder- ¼ spoon

Chilly Powder- Half spoon

Pepper Powder- Half spoon

Garlic- 3 flakes

Curry leaves- 5

Coriander leaves (chopped)- little

Salt (Taste enough)

Procedure:

Boil eggs with salt.

Peal the cover of eggs and cut into half.

Pour oil in a kadai and put finely chopped onion, curry leaves and fry.

Add tomato and fry.

Add egg pieces also and fry.

Meanwhile, Grind coconut, coriander powder, chilly powder, pepper powder, garlic and little salt.

Add this mixture, chopped coriander leaves to eggs, and fry it for 7 minutes. Egg fry is ready.

Tips:

To give more taste, add ghee instead of oil.

Add lemon juice or vinegar while boiling eggs so that yolk will not come out.

Mutton Roast

2006-04-11T03:40:00.000-07:00

Ingredients:

Mutton- 500gms (cleaned)

Ginger- 2 inch

Garlic- 1 full (medium size)

Onion- 2 (medium size)

Chilly Powder- 1 Spoon

Pepper Powder- 2 Spoons

Coriander Leaves- 1/2 cup

Curry Leaves- 10

Turmeric- 1/2 Spoon

Lemon- Half piece

Jeera- little

Salt (Taste enough)

Procedure:

Cut Mutton into medium size pieces (it should not be very big pieces).

Wash it neatly.

Add Salt, Turmeric, Jeera and water to the mutton pieces, mix it and keep it in pressure cooker. Let 4 or 5 vizzles come (if mutton is very hard kepp it for some more time. Mutton should be cooked smoothly)

Take thick bottom kadai and pour 2 spoons of oil and heat.

Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.

Add ginger and garlic paste and fry.

Add mutton pieces, chilly powder and fry. (If water is remained while boiling mutton add that water also and fry until water evaporates).

Grind pepper and three flakes of garlic, add to mutton and roast it until how much hard the mutton pieces you like.

At the end, add coriander leaves, lemon juice and fry it for 3 minutes.

Now mutton roast is ready.

Tip: We should not roast mutton more. If it is too hard it is difficult to eat.

Mutton Fry

2006-04-11T03:38:00.000-07:00

Ingredients:

Mutton- 500gms (cleaned)

Dry/Fresh Coconut- 1 small piece (optionally)

Ginger- 2 inch

Garlic- 1 full (medium size)

Onion- 2 (medium size)

Tomato- 1

Dhaniya (Coriander) Powder- 1/4 Spoon

Chilly Powder- 1 Spoon

Pepper Powder- 1 Spoon

Coriander Leaves- 1/2 cup (chopped)

Curry Leaves- 10

Turmeric- 1/2 Spoon

Lemon- Half piece

Jeera- little

Salt (Taste enough)

Procedure:

Cut Mutton into medium size pieces (it should not be very big pieces).

Wash it neatly.

Add Salt, Turmeric, Jeera and water to the mutton pieces, mix it and keep it in pressure cooker. Let 4 or 5 vizzles come (if mutton is very hard kepp it for some more time. Mutton should be cooked smoothly)

Take thick bottom kadai and pour 2 spoons of oil and heat.

Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.

Add small pieces of tomato and fry until tomato is mashed.

Add ginger and garlic paste and fry. (If you like or want gravy, add grinded coconut also).

Add mutton pieces, coriander powder, chilly powder and fry for 15 minutes (if water is remained while boiling mutton add that water also and fry until water evaporates).

At the end, add coriander leaves, lemon juice and pepper and fry it for 5 minutes.

Now mutton fry is ready.

Mutton Pulusu (Gravy)

2006-04-11T03:37:00.000-07:00

Ingredients:

Mutton- 500gms (cleaned)

Dry/Fresh Coconut- 30gms

Cloves (Lavanga)- 3

Patta- little

Ginger- 2 inch

Garlic- 1 full (medium size)

Onion- 2 (medium size)

Tomato- 3

Dhaniya (Coriander) Powder- 1 Spoon

Chilly Powder- 1 Spoon

Pepper Powder- 1 Spoon

Coriander Leaves- 1/2 cup

Curry Leaves- 10

Turmeric- 1/2 Spoon

Lemon- Half piece

Jeera- little

Salt (Taste enough)

Procedure:

Cut Mutton into medium size pieces (it should not be very big pieces).

Wash it neatly.

Add Salt, Turmeric, Jeera and water to the mutton pieces, mix it and keep it in pressure cooker. Let 4 or 5 vizzles come (if mutton is very hard kepp it for some more time. Mutton should be cooked smoothly)

Meanwhile prepare masala.

Preparation of Masala:

Take Coconut, Cloves, Patta, Ginger, Garlic, Half Onion, Coriander Powder, Chilly Powder, Coriander Leaves, and one Tomato and grind all these smoothly.

If required add water while grinding.

Preparation of Curry:

Take thick bottom container.

Pour three Spoons of Oil and heat.

Add jeera, curry leaves, onion pieces. Fry it.

After the onion is fried, add tomato pieces and fry it until tomato becomes smooth.

Then add the prepared masala and roast it on low flame, if required add little water, roast it until oil appears on the top.

After that, add mutton pieces and water. Boil it until the masala is cooked (oil appears on the top).

At the end, add coriander leaves, lemon juice and pepper powder, keep it for five minutes on flame. (Gravy should not be too watery or too thick)

Now your spicy, delicious Andhra style mutton curry is ready.

Chicken Roast

2006-04-11T03:28:00.000-07:00

Ingredients:

Chicken- 500gms

Ginger- 2 inch

Garlic- 1 full (medium size)

Onion- 2 (medium size)

Chilly Powder- 1 Spoon

Pepper Powder- 2 Spoons

Coriander Leaves- 1/2 cup

Curry Leaves- 10

Turmeric- 1/2 Spoon

Lemon- Half piece

Jeera- little

Salt (Taste enough)

Procedure:

Cut chicken into medium size pieces (it should not be very big pieces).

Wash it neatly.

Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.

After some time water will come out from chicken. Then increase the flame.

Boil it until water evaporates or chicken is cooked.

6. Keep watching so that bottom should not be burnt.

Take thick bottom kadai and pour 2 spoons of oil and heat.

Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.

Add ginger and garlic paste and fry.

Add Chicken pieces, chilly powder and fry. (If water is remained while boiling chicken add that water also and fry until water evaporates).

Grind pepper and three flakes of garlic, add to chicken and roast it until how much hard the chicken pieces you like.

At the end, add coriander leaves, lemon juice and fry it for 3 minutes.

Now chicken roast is ready.

Tip: If more oil (fat) has come out of chicken while boiling then instead of oil take that fat only for fry.

Chicken Fry

2006-04-11T03:26:00.000-07:00

Ingredients:

Chicken- 500gms (cleaned)

Dry/Fresh Coconut- 1 small piece (optionally)

Ginger- 2 inch

Garlic- 1 full (medium size)

Onion- 2 (medium size)

Tomato- 1

Dhaniya (Coriander) Powder- 1/4 Spoon

Chilly Powder- 1 Spoon

Pepper Powder- 1 Spoon

Coriander Leaves- 1/2 cup (chopped)

Curry Leaves- 10

Turmeric- 1/2 Spoon

Lemon- Half piece

Jeera- little

Salt (Taste enough)

Procedure:

Cut chicken into medium size pieces (it should not be very big pieces).

Wash it neatly.

Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.

After some time water will come out from chicken. Then increase the flame.

Boil it until water evaporates or chicken is cooked.

Keep watching so that bottom should not be burnt.

Take thick bottom kadai and pour 2 spoons of oil and heat.

Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.

Add small pieces of tomato and fry until tomato is mashed.

Add ginger and garlic paste and fry. (If you like or want gravy add grinded coconut also).

Add Chicken pieces, coriander powder, chilly powder and fry for 15 minutes (if water is remained while boiling chicken add that water also and fry until water evaporates).

At the end, add coriander leaves, lemon juice and pepper and fry it for 5 minutes.

Now chicken fry is ready.

Tip: If more oil (fat) has come out of chicken while boiling then instead of oil take that fat only for fry.

Chicken Pulusu (Gravy)

2006-04-11T03:21:00.000-07:00

Ingredients:

Chicken- 500gms (cleaned)

Dry/Fresh Coconut- 30gms

Cloves (Lavanga)- 3

Patta- little

Ginger- 2 inch

Garlic- 1 full (medium size)

Onion- 2 (medium size)

Tomato- 3

Dhaniya (Coriander) Powder- 1 Spoon

Chilly Powder- 1 Spoon

Pepper Powder- 1 Spoon

Coriander Leaves- 1/2 cup

Curry Leaves- 10

Turmeric- 1/2 Spoon

Lemon- Half piece

Jeera- little

Salt (Taste enough)

Procedure:

Cut chicken into medium size pieces (it should not be very big pieces).

Wash it neatly.

Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.

After some time water will come out from chicken. Then increase the flame.

Boil it until water evaporates or chicken is cooked.

Keep watching so that bottom should not be burnt.

Meanwhile prepare masala.

Preparation of Masala:

Take Coconut, Cloves, Patta, Ginger, Garlic, Half Onion, Coriander Powder, Chilly Powder, Coriander Leaves, and one Tomato and grind all these smoothly.

If required add water while grinding.

Preparation of Curry:

Take thick bottom container.

Pour 2 Spoons of Oil and heat.

Add jeera, curry leaves, onion pieces. Fry it.

After the onion is fried, add tomato pieces and fry it until tomato becomes smooth.

Then add the prepared masala and roast it on low flame, if required add little water, roast it until oil appears on the top.

After that, add chicken pieces and water. Boil it until the masala is cooked (oil appears on the top).

At the end, add chopped coriander leaves, lemon juice and pepper powder, keep it for five minutes on flame. (Gravy should not be too watery or too thick)

Now your spicy, delicious Andhra style chicken curry is ready.

2006-03-18T01:45:00.000-08:00

Maamidikaaya (Mango) Pappu:

Ingredients:

Kandi bedalu (Bengal gram daal) (100grms),
Tomato(1),
Mango (Half unripe in medium size mango),
Green chillies (6 or 7),
Turmeric (1 pinch)
Dry red chillies (1 or 2),
Garlic (3 flakes),
Mustured seeds (1/2 tbl spoon),
Jeera (1/2 tbl spoon),
Onion (1) ,
Asafoetida (1 pinch)

Procedure:

1) Wash daal neatly.
2) Add tomato, green chillies, half of the onion, and one glass of water to that.
3) Put in pressure cooker for 3 vizzles.
4) After the pressure has come down, add salt, and mango pieces cook until the mango pieces are cooked.
5) Separate some mango pieces from daal and smash the daal, add the separated mango pieces, season it and keep it on flame for 5 minutes.

For seasoning:

6) Take one tea spoon of oil in kadai and heat.
7) Add asafetida, mustered seeds, jeera, dry red chillies, garlic, and onion. Fry till golden brown color.
8) Add the smashed daal to the seasoning.

Tip: This is one of the special dishes in Andhra

2006-03-18T01:38:00.000-08:00

Tomato Pappu:

Ingredients:

Kandi bedalu (Bengal gram daal) (100grms)
Tomato(2)
Green chillies (5 or 6)
Dry red chillies (1 or 2)
Tamarind (little 1 inch)
Turmeric (1 pinch)
Garlic (2/3 flakes)
Mustered seeds (1/2 tbl spoon)
Jeera (1/2 tbl spoon)
Onion (1)
Asafoetida (1 pinch)

Procedure:

1) Wash daal neatly.
2) Add tomato, green chillies, half of the onion, turmeric and one glass of water to daal.
3) Put in pressure cooker for 3 vizzles.
4) After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.

For seasoning:

1) Take one tea spoon of oil in kadai and heat.
2) Add asafetida, mustered seeds, jeera, dry red chillies, garlic, and onion. Fry till golden brown color.
3) Add the smashed daal to the seasoning.

Tip: You can use unripe tomato also for daal.

2006-03-18T01:31:00.000-08:00

Akukura (Green Leaves) Pappu:

Ingredients:

Kandi bedalu (Bengal gram daal) (100grms)
Any Green leaves (like Palak, Spinach, Methi etc)(1/2 bundle)
Green chillies (6 or 7)
Tomato(2)
Tamarind (little 1 inch)
Dry red chillies (1 or 2)
Garlic (2/3 flakes)
Mustered seeds (1/2 tbl spoon)
Jeera (1/2 tbl spoon)
Onion (1)
Asafoetida (1 pinch)

Procedure:

Wash daal and green leaves twice neatly.
Add green leaves, tomato, green chillies, half of the onion, and one glass of water to daal.
Put in pressure cooker for 3 vizzles.
After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.

For seasoning:

Take one tea spoon of oil in kadai and heat.
Add asafetida, mustered seeds, jeera, dry red chillies, garlic, and onion. Fry till golden brown color.
Add the smashed daal to the seasoning.

Tip: You can use unripe tomato also for daal.

Pesara pappu

2006-03-18T01:25:00.000-08:00

2. Pesara Pappu:

Ingredients:
1) Chaya pesara pappu (Moong daal) (100grms)
2) Tomato(2)
3) Green chillies (5 or 6)
4) Tamarind (little 1 inch)
5) Dry red chillies (1 or 2), Garlic (2/3 flakes)
6) Mustured seeds (1/2 tbl spoon)
7) Jeera (1/2 tbl spoon)
8) Onion (1)
9) Asafoetida (1 pinch)
Procedure:
1) Wash daal neatly.
2) Add tomato, green chillies, half of the onion, and one glass of water to daal.
3) Put in pressure cooker for 3 vizzles.
4) After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.
For seasoning:
1) Take one tea spoon of oil in kadai and heat.
2) Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
3) Add the smashed daal to the seasoning.

Tips:
o If the daal is too thick you can add little water during step 4.
o This daal is good for health.
o You can prepare this in the similar way like Mudda pappu.

Menthi Pappu

2006-02-18T16:05:00.000-08:00

Ingredients	Procedure
Toor Daal (Red gram daal) - 100 gms Dry Red Chillies – 7/8 Tomato – 1 medium size Onion – 1 medium size Asafetida – 1 pinch Garlic – 5 flakes Turmeric – 1 pinch Tamarind – 1 ½ inch Oil – 2 spoons Curry leaves Mustered seeds Jeera	Wash daal neatly, remove water and keep it aside. Take pressure pan, pour the oil and heat it. Put Asafetida, Mustered seeds, Jeera, Garlic and Onion, Curry leaves in the same order. Fry it until golden brown color. Add daal, turmeric without water and fry on medium flame for 7 minutes. Add tomato and fry again for 5 minutes. Next, add water and tamarind. Close the lid. Keep it for 3-4 vizzles. After the pan pressure comes down, mash the daal. If required, add some more water and keep on flame for 5 minutes.

Mudda Pappu

2006-02-11T03:40:00.000-08:00

Ingredients: Kandi bedalu (Bengal gram daal/Toor Daal) (100grms), Tomato(1), Dry red chillies (1 or 2), Garlic (2/3 flakes), Mustured seeds (1/2 tbl spoon), Jeera (1/2 tbl spoon) , Onion (1), Asafetida (1 pinch)

Procedure:
1) Wash daal neatly.
2) Add tomato and one glass of water to daal.
3) Put in pressure cooker for 3 vizzles.
4) After the pressure has come down, add salt, smash the daal and season it.

For seasoning:

1) Take one tea spoon of oil in kadai and heat.
2) Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
3) Add the smashed daal to the seasoning.

Tip:-
* Take this daal with hot rice and ghee. It will be very tasty.
* If you add mango pickle also, it will be tastier.
* Small kids like this.

Hi Viewers

2006-02-11T03:23:00.003-08:00

You are welcome to the Andhra Style Recipes blog. In this blog I have given some Andhra style recipes. You can try for these recipes and enjoy the taste of Andhra food. If you need some more information on Andhra food you can send a mail to mrunalini@ramanamurthy.com