Sunday, July 8, 2012

ANDHRA THALI -8

Hi all here comes the week-end andhra thali.the menu includes
  • Mango cauliflower pachadi(pickle with mango and cauli flower)
  • Tomato vamu charu(Tomato soup  flavoured with carom seeds)
  • Dondakaya kobbarikaram vepudu(Fried ivy guard mixed with coconut spice mix)
  • Tomato beerakaya curry(Tomato ridge guard curry)
  1. Mamidikaya cauliflower pachadi:
INGREDIENTS:
  1. Green mango pieces skin peeled and chopped-1 cup
  2. Grated cauliflower florets-1/2 cup
  3. Red chili powder-2 1/2 ts
  4. Roasted cumin fenugreek powder-1/8th ts
  5. Turmeric-1/8th ts
  6. Chopped garlic pods-3 tbs
  7. Salt-to taste
  8. Oil-1 tbs
  9. Cumin mustard-1 ts
  10. curry leaves chopped-1ts
  11. Hing-2 pinches
METHOD:
  1. Heat oil in a pan add cumin mustard curry leaves and hing
  2. add garlic and fry till brown
  3. add veggies and fry for 2 seconds
  4. and close lid and cook till soft,stir in middle to avoid burning
  5. add powders and salt
  6. Mix and serve
 2.TOMATO VAMU CHARU INGREDIENTS:
  1. Tomato can-1
  2. Rasam powder-1/2 ts
  3. Tamarind paste-3 ts
  4. carom seeds crushed-1/2 ts
  5. dhaniya powder-1ts
  6. garlic crushed-1 ts
  7. Onion chopped-2 ts
  8. Oil-2 ts
  9. cumin mustard-1 ts
  10. Mustard cumin-1ts
  11. coriander leaves-3ts
PREPARATIONS:
  • Blend carom seeds tamarind paste and dhaniya powder with little water and set a side
METHOD:
  1. heat oil in a pan add seasoning
  2. now add garlic paste fry well
  3. add tamarind liquid and bring to boil
  4. Add tomato sauce water and salt
  5. Boil well ,garnish with coriander leaves and serve
ANDHRA RUCHULU-ANDHRA THALI-8
    3. DONDAKAYA KOBBARI VEPUDU INGREDIENTS
  • Ivy guard pieces-2 cups
  • Kaju/cashews-3ts chopped
  • Peanuts-2 tbs
  • Garlic-1
  • Coconut dry-1 tbs
  • red chil powder-2 ts
  • Salt-to taste
  • Garam masala powder-1 ts
  • Peanut powder-2ts
PREPARATIONS:
  • blend all powders and garlc ,salt to fine powder
  • Roastbkaju in ghee and setba side
  • Deep fry dondi pieces and set a sde
METHOD:
  1. heat oil in a pan add cumin mustad and uead dal fry tll dal turns brown
  2. Now add fried dondi and the blede powder
  3. adjust salt and serve
INFREDIENTS FOR TOMATO BEERAKAYA
  • Ridge gard pieces skin pealed and chopped-1/2 cup
  • chopped tomato-1
  • chopped onion-2 tbs
  • Kura karam-1 ts
  • Salt-to taste
  • Oil-1tbs
  • Cumin mustard-1 ts
  • Curry leaves-4
  • Ginger garlic paste-1ts
METHOD:
  1. Heat oil in a pan and make seasoning
  2. add ginger garlic paste and fry
  3. add ridge guard pieces  onion and cooK for 2 minutes
  4. add tomato and cook till soft
  5. add powders and salt
  6. serve with rice