Saturday, June 9, 2012

ANDHRA THALI -5

For this saturday I made simple thali with 5 items,the menu was
Dryfruit veg fried rice
Tomato gravy
Radish riatha
Alu-65
Gobi-65

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/otato 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

ANDHRA THALI-5
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 dryfruits saute till raisins puffsup and dry fruits turn crispy
  3. Now add  chopped veggies and cook till cruncy
  4. Add biryani masala salt  and cooked rice then fry well
  5. Finally add the few drops of yellow food color and mix half ortion 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
INGREDIENTS AND METHOD
  1. Tomato paste-2 cans medium size
  2. Onion paste-2ts
  3. Ginger paste-1ts
  4. Fresh curd-1/2 cup
  5. Rasam powder-1 ts
  6. Salt-to taste
  7. Coriander leaves-3ts
  8. 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 aste 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
INGREDIENTS AND METHOD
  1. Grated white radish-3 ts
  2. Chopped onion-2ts
  3. Beaten curd-2 cups
  4. Coriander leaves-2 tbs
  5. Salt-to taste
  6. Pepper powder-1/8th spoon
METHOD:
  1. Squeeze excess water from grated radish
  2. Ina bowl mix all the ingredients and serve
ALU65 :Boied potatoes fried in batter
preparation time-20 minutes
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 concious)
  9. Oil-for frying
PREPARATIONS:
  • Blanch potatoes and seta side
  • Mix all flours add some water and make batter of medium consistenty
  • 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-5minutes
INGREDIENTS AND METHOD:
  1. Gobi florets-2 cups
  2. Maida/all pupose flour-2tbs
  3. Corn starch-2 tbs
  4. Chik pea flour/besan-1tbs
  5. Baking soda-2 pinches
  6. Pepper powder-1/2ts
  7. Salt-to taste
  8. oil-for deep frying
METHOD:
  • Heat oil in a deep pan
  • Mean while mix flours add water and make batter of medium consitency like dosa batter
  • Dip gobi and deep fry