Friday, April 27, 2012

ANDHRA THALI-3 400TH POST


this is my entry for srivalli's http://cooking4allseasons.blogspot.in/2012/04/5-years-of-blogging-celebration-with.html

1.RICE-
  • Dry fruit veg fried rice-Rice made with seasoned dry fruits and veggies
  • Steamed rice
2.CURRIES/GRAVIES
  • Beetroot coconut masala curry-boiled beets made with coconut spice mix
  • Quick tomato gravy-
3.ACCOMPANIMENTS:
  • Arbi mint fry-boiled and fried arbi seasoned with spices
4.APPETIZERS:
  • Alu-65-boiled potato wedges deep fried with all purpose batter
  • Gobi-65-cauliflower florets fried with all purpose flour batter
5.SOUP/SALAD
  • Horse gram rasam/ uluva charu -horse gram boiled soup
  • Radish/muli raitha-curd salad made with grated radish
ANDHRA RUCHULU-ANDHRA THALI-4

ANDHRA RUCHULU-ANDHRA THALI-4


DRYFRUIT VEG FRIED RICE-rice made with seasoned dry fruit mix and veggies.
Preparation time-30 minutes
SERVING SIZE-3 ADULTS
  • INGREDIENTS AND THE METHOD
  1. Basmathi rice -4cups
  2. Almonds/badam`-1 tbs
  3. Cashews/kaju-1tbs
  4. raisins/kissmiss-1tbs
  5. Pecans-1tbs
  6. Baby corn-1 can chopped
  7. Alu/potato chopped-1/2 cup
  8. Bell pepper chopped-1/4th cup
  9. Chopped green chilis-4 no
  10. Ghee-2 tbs
  11. Oil-1 ts
  12. Ginger garlic paste-1ts
  13. Salt-to taste
  14. Mint leaves chopped-1tbs
  15. Coriander leaves chopped-1tbs

PREPARATIONS:

  1. Cook 4 cups of basmathi rice with 8 cups of water in a microwave till done
  2. Mean while heat ghee in a pan add ginger garlic paste and fry well now add green chilis and dry fruits saute till raisins puffs up and dry fruits turn crispy
  3. Now add chopped veggies and cook till crunchy
  4. Add biryani masala salt and cooked rice then fry well
  5. Finally add the few drops of yellow food color and mix half portion of rice
  6. Now add the greens,tasty rice is ready to serve
QUICK TOMATO GRAVY:Tomato paste seasoned with spices and curd
Preparation time-6 minutes
serving size-4
INGREDIENTS AND METHOD
Tomato paste-2 cans medium size
  1. Onion paste-2ts
  2. Ginger paste-1ts
  3. Fresh curd-1/2 cup
  4. Rasam powder-1 ts
  5. Salt-to taste
  6. Coriander leaves-3ts
  7. Oil-1 ts
METHOD:
  • Heat oil in a wok add onion paste ,ginger paste saute till rawness is gone
  • Now add the tomato paste and some water it should be of gravy consistency
  • When the paste starts boiling add the beaten curd and the powders cook till done
  • Sprinkle coriander leaves and serve
MULI OR RADISH RAITHA:Yogurt blend served with grated white radish and herbs
preparation time-6 minutes
serving size-4
  • INGREDIENTS AND METHOD
  1. Grated white radish-3 ts
  2. Curd-2 cups
  3. Chopped onion-2ts
  4. Beaten curd-2 cups
  5. Coriander leaves-2 tbs
  6. Salt-to taste
  7. Pepper powder-1/8th spoon
METHOD:
    Squeeze excess water from grated radish Ina bowl mix all the ingredients and serve
ALU65 :Boiled potatoes fried in batter
preparation time-20 minutes
serving size-4
INGREDIENTS AND METHOD:
  1. Potatoes chopped into wedges-2 cups
  2. Maida or allpurposeflour-2tbs
  3. Corn starch-2tbs
  4. Besan/chikpea flour-1 tbs
  5. Pepper powder-1/2ts
  6. ginger garlic paste-1/2ts
  7. salt-to taste
  8. Red food color-pinch(optional if you are more health conscious)
  9. Oil-for frying
PREPARATIONS:
Blanch potatoes and set side
  • Mix all flours add some water and make batter of medium consistency
  • Dip the potatoes and deep fry in oil
  • yummy alu-65 is ready to serve
GOBI-65-Cauliflower florets dipped in batter and deep fried in oil
preparation time-15 minutes
serving size-4
INGREDIENTS AND METHOD:
Gobi florets-2 cups
  1. Maida/all pupose flour-2tbs
  2. Corn starch-2 tbs
  3. Chik pea flour/besan-1tbs
  4. Baking soda-2 pinches
  5. Pepper powder-1/2ts
  6. Salt-to taste
  7. oil-for deep frying
METHOD:
    • Heat oil in a deep pan
    • Mean while mix flours add water and make batter of medium consistence like dosa batter
    • Dip gobi and deep fr
INGREDIENTS FOR ULUVA CHARU/HORSEGRAM RASAM
preparation time-30 min
Soaking time-8hours
  1. Uluvalu/horsegram-1/4th cup
  2. Finely chopped onion-1/4th cup
  3. Finely chopped green chilis-1
  4. Garlic and ginger paste-1/2ts
  5. Rasam powder-1/2ts
  6. Pepper powder-1/2ts
  7. dhaniya powder-1ts
  8. Tamarind paste-2ts
  9. Salt-to taste Oil-2ts
  10. Cumin mustard-1/2ts
  11. Hing-pinch
METHOD:
  • Soak horse gram overnight in water,then drain add  6 cups of water and pressure cook till done
  • strain this water and set a side,blend  horse gram to fine paste and add the water which we kept a side
  • Heat oil in a pan and make seasoning add onions chilis ginger paste cook for few seconds add horse gram liquid and remaining ingredients
  • Cook for 15minutes and serve with rice
BEETS COCONUT MASALA CURRY INGREDIENTS
Preparation time-20 minutes
serving size-4
  1. Chopped and boiled beets-3 cups
  2. coconut chopped-1/2 cup
  3. green chilis chopped-2ts
  4. garlic pods pealed and chopped-2
  5. Salt-to taste
  6. Chopped onion-1/2 cup
  7. Cumin mustard-1/2ts
  8. Oil-2ts
  9. Turmeric-pinch
PREPARATIONS-Blend coconut,garlic green chilis salt to fine paste and set a side
Boil beets and set a side

METHOD:
  • Heat oil in a deep pan and make seasoning add onions and cook for 2 minutes,add coconut paste turmeric salt and fry for 3 minutes
  • add boiled beets and cook till done
ARBI MINT FRY/CHAMA DUMPALA VEPUDU INGREDIENTS:
preaparation time-30 minutes
serving size-4
  1. Arbi boiled and chopped in dice cut-3 cups
  2. Dry mint leaves-2tbs
  3. Red chili powder-1ts
  4. Garlic pods-2
  5. salt-to taste
  6. Amchur-1/2 ts
  7. Ajwain-1/8th ts
  8. Oil-for deep frying
  9. Saunf/fennel seeds-1/8th ts
PREPARATIONS:
  • Deep fry arbi until the stickiness is gone 
  • Blend all seeds,garlic powders mint to fine powder
  • In a bowl mix all ingredients and serve