Wednesday, April 18, 2012

ANDHRA THALI-2

Thali means a complete meal,this is my entry for Srivalli of http://cooking4allseasons.blogspot.in/2012/04/5-years-of-blogging-celebration-with.html for the ongoing event  INDIAN THALI MELA.The menu includes
ANDHRA THALI-2
COURSE-ANDHRA VEG MEALS

RICE
  • Steamed sonamassorie rice
DALS/CURRIES AND GRAVIE
  1. Cabbage tomato dal- lentils cooked with cabbage onion and tomato
  2. Bottle guard curry-spicy curry made with bottleguard
  3. Sambar-dal cooked with veggies and tamarind gravy
SIDE DISH
  1. Methi egg fry-fried egg with fenugreek flavored masala
  2. Barwan bhindi-stuffed whole masala okra
INGREDIENTS FOR METHI EGG FRY
  • Boiled eggs-6
  • Kasuri methi powdered-3 ts
  • Red chili powder
  • Salt
  • Dhaniya powder-2 ts
  • Garam masala-1/2 ts
  • ginger garlic paste-1ts
  • Oil-3tbs
METHOD:
  1. Chop each egg to 4 halves
  2. Heat oil in a pan add ginger garlic paste and fry well
  3. now add all the powders and fry well
  4. Finally add eggs and cook till the masala coats to the boiled eggs
INGREDIENTS FOR BARWAN BHINDI:
  • Whole okra-15
  • Besan-2tbs
  • Mint leaves-1 ts
  • Red chili flakes-1/4th ts
  • Salt-to taste
  • Amchur-1/8th ts
  • Oil-2 tbs
METHOD:
  1. Fry besan flour until raw smell goes out
  2. In a bowl combine the flour powders and finely chopped mint leaves chili flakes
  3. Slit the okra vertically but do not separate and  fill the masala
  4. Now heat oil in a pan and place all the okra
  5. Close lid and cook till done
INGREDIENTS FOR CABBAGE TOMATO DAL
  • Tuvar dl/kandi pappu-1 cup
  • Chopped roma tomatoes-3
  • Finely shredded cabbage-1/4th cup
  • Slitted green chilis-2
  • Turmeric-1/8th ts
  • Red chili powder
  • Salt-to taste
  • Tamarind paste
  • Ghee-1 tbs
  • Garlic pods crushed-1ts
  • cumin mustard-1 ts
  • Curry leaves-4
  • Cilantro leaves-1ts
PREPARATIONS:
  1. Pressure cook dal,veggies,powders,tamarind paste and cook till done
METHOD
  1. Now open lid and add salt and cook for few more minutes
  2. Now make seasoning with ghee add leaves and fry well
  3. Now add the thadka to cooked dal
SORAKAYA/BOTTLE GUARD CURRY INGREDIENTS:
  • Cooked bottle guard pieces-1 cup
  • Onion chopped-2 tbs
  • Jaggery-1 ts
  • Ginger minced-1/2 ts
  • Salt
  • Red chili powder
  • Turmeric
  • Oil-2ts
  • Cumin mustard-1 ts
METHOD:
  1. Heat oil in a pan add seasoning
  2. Add ginger and fry for few seconds followed by onions
  3. Cook for 2 minutes add powders and jaggery mix well
  4. Finally add boiled bottle guard pieces and mix well
  5. Simmer for 10 min and the curry is ready to serve
INGREDIENTS FOR MAKING SAMBAR:
  • White radish chopped-1/4th cup
  • Carrot,potato,drumstick-1/4th cup
  • Tomatoes onions chopped-1/4th cup
  • Turdal-2 cups
  • Tamarind paste-
  • Salt
  • Red chili powder
  • Madras sambar masala-2 ts
  • Poppy seeds/gasalu-1 ts
  • Coconut dry-2ts
  • Ginger garlic paste-1ts
  • Oil-2 tbs
  • Cumin mustard-1 ts
  • Hing -2 pinches
  • Turmeric
PREPARATIONS:
  • Boil dal  mix tamarind paste and set a side
  • Dry roast poppy seeds coconut and blend along with sambar powder and set a side
METHOD:
  1. In a pressure cooker add oil and add all seasoning ingredients add ginger garlic paste hing turmeric and all veggies
  2. Cook till80% cooked,not mushy
  3. When pressure is gone open lid add poppy seed mix,powders,dal mixture salt and cook for 10 minutes and serve

RASMALAI INGREDIENTS:
  1. Whole milk-1 1/2 gallon
  2. Vinegar
  3. Badam/almonds-20
  4. Condensed milk-1/2 cup
  5. Sugar-as per ur taste
  6. Lemon yellow food color-4 drops
  7. Maida/all purpose flour-2 ts
PREPARATIONS:
  1. Heat 1 gallaon whole milk and break it by adding vinegar strain and run tap water over the paneer hang it in a cloth until water is gone
  2. Add maida to paneer and run in blender for just 2 rounds
  3. Now knead the paneer like the dough with hands until you can make like a unbreakable ball
  4. Now divide the portions and flatten each portion
  5. Boil in cooker till it double in size say about 1 to 2 whistles
  6. Blanch almonds remove skin, grate 10 of them to fine flakes and remaining 10 to fine paste

METHOD
  1. In a container heat 1/2 gallon whole milk for 10 minutes add food color condensed milk almond paste and add almond flakes add 3 drops of rose water
  2. Let the mixture get thickened now add the cooled panner discs,serve chilled