VEGGIE NAWABI BIRYANI

INGREDIENTS:

1. Basmathi rice-5 cups
2. Whole garam masala-1 1/2 tbs
3. Mixed veggies-2 cups
4. Mint powder-3 tbs
5. Coriander leaves-1/2 cup
6. Garam masala-1/2 ts
7. Dhaniya powder-1 ts
8. Red chili powder-1ts
9. Turmeric-1/4th ts
10. Curd-1 cups
11. Brown onions-2 TBS
12. Ghee-2Tbs
13. Oil-2 tbs

PREPARATIONS:

1. Soak rice for 30 min in water and seta side
2. Boil frozen mixed veggies strain and set a side(carrots beans peas broccoli sweet corn)
3. Crush whole garam masala set a side
4. Cook rice by adding 2 tbs mint,1 tbs coriander,crushed masala salt water cool and set a side

METHOD:

1. Heat oil and ghee in a pan add ginger garlic paste fry well add veggies,mint,coriander brown onions masalas  powders salt curd salt lemon juice cook till done
2. Mix cooked rice and give dum for 10 min
3. Serve with raitha

VEGGIE NAWABI BIRYANI

DOSA WITH RAVVA IDLI BATTER

INGREDIENTS:

• Ravva idli batter-2 cups
• Maida/all purposeflour-2 tbs
• Finely chopped onion-1/2 cup
• Coriander leaves chopped-3tbs
• ginger garlic paste-1/2 ts
• Salt-to taste
• Oil-for making dosa

METHOD:

DOSA WITH RAVVA IDLI BATTER

1. As usually we use 3:1 ratio of idli ravva and urad dal batter and ferment overnight for making ravva idli batter
2. For this add the remaining ingredients and mix well
3. set a side for 1/2 hr
4. Heat tawa and grease oil pour ladle full of batter should be like pan cakes
5. Apply few drops of oil cook and flip
6. Cook till golden brown color
7. serve with chutney or ur choice
8. These is a good idea for leftover idli batter

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

PANDUMIRCHI PACHADI-VARIATION 3

INGREDIENTS:

1. Red chilis/pandu mirchi-2 cups
2. Garlic pods-4
3. Mustard powder-2 ts
4. Fenugreek powder roasted-1/4th ts
5. Salt-to taste
6. Tamarind- small lemon size

NOTE-The spiciness of chili's may vary upon the variety we choose,so plz add the ingredients accordingly

PANDU MIRCHI PACHADA/RED CHILI PICKLE

METHOD:

1. Wash and dry the chili's with paper towel
2. Chop into small pieces and blend roughly  in pulse mode
3. take some quantity of pickle and season with oil,cumin mustard and hing
4. Store remaining amount of pickle in a dry jar and put in refrigerator

PALAK CHENADAL

INGREDIENTS:
>>>>>>>>>>>>>

1. Baby spinach-4 cups
2. chanadal-1cup
3. Ginger crushed-2 ts
4. chopped garlic-4
5. Green chili paste-2 ts
6. tamarind flakes
7. Salt-to taste
8. Oil-1 tbs
9. Cumin mustard-1 ts
10. Hing-2 pinches
11. Turmeric-2 pinches



PALAK CHANADAL

METHOD:

1. Pressure cook dal,spinach,garlic,ginger paste,green chili paste,water,tamarind flakes and cook till done
2. Make seasoning with cumin mustard hing and turmeric in the hot oil
3. Mix to the dal and serve hot with steamed rice

CHOLE CHAT PATA

INGREDIENTS:

ANDHRA RUCHULU-CHOLE CHAT PATA

1. Canned Garbanzo beans-1 can
2. Chopped onion--1
3. Roasted dhaniya powder-1/2ts
4. Garlic chopped-2
5. Mint chopped-2ts
6. Coriander leaves-2ts
7. Salt-2ts
8. Oil-2ts
9. Cumin mustard-1ts

METHOD:

1. Heat oil in a pan add cumin and mustard fry well add garlic onion green chilis fry well
2. Add salt garbanzo beans leaves and mix well
3. Serve hot

MOGHLAI VEG THALI

HI this Saturday I made Veg Moghlai Thali for the lunch This is my one more entry for  srivallis Indian Thali Mela.http://cooking4allseasons.blogspot.in/2012/04/5-years-of-blogging-celebration-with.html


Menu includes

RICE:  Veg jeera rice and Seasoned curd rice

GRAVIES:Mirchi ka salan(Spicy chili gravy)Raitha katta meeta(Yogurt served with veggies and raisins)

SALAD: Onion veg salad
1.Ingredients for Veg Jeera Rice

ANDHRA RUCHULU-MOGHLAI VEG THALI

1. Cooked Basmathi rice-3cups
2. Carrot chopped Julienne style-1
3. Capsicum chopped Julienne style-1/2
4. Mint-2tbs chopped
5. Coriander leaves chopped-2tbs
6. Food color green and yellow-2 to 3 drops of each color
7. Shahi jeera-1/2ts
8. cumin/jeera/jilakarra-1tbs
9. Biryani masala-1/2ts
10. Oil-2tbs
11. Salt-to taste

METHOD:

• Heat oil in a pan add jeera and shahijeera fry well
• add veggies, leaf greens  saute for 2min,should remain crunchy
• Add biryani masala,salt ad finally rice fry well spread colors and mix gently to apply only on few portions of the rice particles
• mild jeera rice is ready to serve

2.INGREDIENTS FOR MIRCHI KA SALAN :

1. Banana pepper deseeded and chopped into two-3
2. Peanuts-1/2 cup
3. Sesame seeds-2tbs
4. Dry coconut powder-3tbs
5. Jaggery-2ts
6. Curd-1/2 cup
7. Cloves-4
8. Cinnamon stick-inch
9. Dhaniya powder-1ts
10. Red chili powder-1/8th ts
11. Tamarind paste-2tbs
12. Salt-to taste
13. Oil-4tbs
14. Turmeric-1/8th ts

METHOD:

• Roast peppers to light brown with 2 teaspoons oil and Set side
• Dry roast peanuts,sesame seeds,coconut,cloves,cinnamon and blend along with curd
• Heat oil in a pan add onions and fry till light brown add remaining powders,1/2 cup water and roasted peppers
• Now add blended paste some water cook till oil oozes out
• add tamarind paste,jaggery salt and simmer for 15 minutes mix in between
• Rich mirchi ka salan is ready to serve

3.INGREDIENTS FOR SEASONED CURD RICE

1. Cooked basmathi rice-2 cups
2. Fresh curd-2 cups
3. Grated carrot-1ts
4. Oil-1ts
5. Ghee1ts
6. Mustard seeds-1ts

METHOD:

• Mash the rice with hands mix salt curd and grated carrot
• Add seasoning and mix with rice
• serve chilled
• add some curd and mix while serving

INGREDIENTS FOR RAITHA KATTA MEETA

1. Curd beaten-2 cups
2. Mint-1tbs
3. Coriander chopped-1tbs
4. Finely chopped tomato deseeded-1/2 cup
5. Finely chopped onion-2 tbs
6. finely chopped green chilis-2
7. Finely chopped pineapple-1ts
8. Raisins/kissmiss-3tbs
9. Salt-to taste

METHOD:

• Mix all ingredients in a bowl and serve

5.INGREDIENTS FOR VEG ONION SALAD:

1. Onion chopped length wise-1/2 cup
2. Finely chopped carrot-1tbs
3. Finely chopped capsicum-1tbs
4. Finely chopped mint-2ts
5. Lemon juice-1/2 ts
6. Salt-to taste
7. chat masala-1/2 ts

METHOD:

• Mix all ingredients in a serving bowl

                     

MURUKU

INGREDIENTS:

1. Rice flour-4 cups
2. Roasted chandal powder-3/4th cup
3. Uraddal powder-1/4th cup
4. Hing
5. Salt-to taste
6. Sesame seeds-fist full
7. Hot oil-2 to 3tbs
8. Oil-for deep frying

METHOD:

ANDHRA RUCHULU-MURUKU

ANDHRA RUCHULU-MURUKU

1. In a mixing bowl mix flours,hing ,salt,3tbs oil,hot water,sesame seeds mix well and make soft and stiff dough
2. Divide the dough into portions
3. Put each portion of dough in muruku maker and gently press in hot oil
4. Fry till crisp
5. Drain out excess oil by placing on a paper towel
6. When muruku cools store in a dry  airtight container by this muruku remains fresh for long time

FRENCH BEANS CHENADAL CURRY

INGREDIENTS:

1. Chopped french beans-2 cups
2. Chopped onions-1/2 cup
3. Fresh grated coconut-3 tbs(i used frozen)
4. Soaked chenadal-1/2 cup
5. Ginger chopped-1/2 spoon
6. Green chilis-3 to 4
7. Turmeric-1/8thts
8. Coriander leaves-4tbs
9. Salt-to taste

PREPARATIONS:

ANDHRA RUCHULU-FRENCH BEANS CHENADAL CURRY

1. In a microwave safe bowl put chopped beans little water and cook in microwave until soft and crunchy
2. Now roughly chop ginger green chilis coriander leaves all together
3. Soak chendal in water for 1 to 2 hours

METHOD:

• Heat oil in a pan add ginger green chili mix and onions saute for 2 minutes
• add strained chenadal,fresh grated coconut and saute for 3 to 4 minutes
• Now add turmeric salt and beans cook for 6 minutes
• Enjoy with steamed rice
• You can also eat this as a salad

VEGGIE HOT DOG WITH GOBI FILLING

INGREDIENTS:

1. Hot dog breads-4
2. Cauliflower/gobi florets-1 cup
3. Oil-2ts
4. Tomato paste-1/2 can
5. Garam masala-2 ts
6. Salt
7. Red chili powder
8. Mint-2 ts
9. Lettuce shredded-1/2 cup
10. Onions chopped-1/2
11. Roma tomato chopped-1

PREPARATIONS

• In a wok mix oil gobi tomato paste masalas salt mint and cook till gobi turns soft and set a side

METHOD:

ANDHRA RUCHULU-VEGGIE HOT DOG WITH GOBI FILLING

1. Open the heart dog bread like book and spread cauliflower mix followed by lettuce onion and tomato
2. Repeat the same process for remainingg hot dog breads

CHINESE VEG SPRING ROLLS

INGREDIENTS:

1. TYJ sprinroll sheets-8 to 10
2. Chopped bell pepper-1/2 cup
3. Onion chopped-3 tbs
4. Chopped carrot-1/4th cup
5. Finely shredded cabbage-3/th cup
6. Sprin onions chopped-3 tbs
7. Soy sauce-2 ts
8. Pepper powder-1/2 ts
9. Salt-to taste
10. Olive oil-2 ts

METHOD:


\

CHINESE VEG SPRING ROLLS

• Heat oil in a wok add spring onions,onions,veggies toss out and cook for 3 min
• add salt,sauce andpepper powder and cool
• Wet the springrol sheets by sprinkling lil water and spread with your hands
• Put the filling and close the edges and roll and close tightly and press
• Wetting the sheets helps to stick the roll properly
• Deep fry the rolls and serve
• If you making many ata time put the rolls on a damp cloth,because they should not dry orelse the filling separates in the oil

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

GOBI BELLPEPPER FRIED RICE

INGREDIENTS:

andhra ruchulu-gobi bell pepper fried rice

1. Gobi/cauliflower florets-2 cups
2. Chopped bellpepper-1/2 cup
3. Chopped onion-2 tbs
4. Green chilis slitted-4
5. Tomato paste-1 can
6. Red chili powder
7. Roasted dhaniya powder-1ts
8. Salt
9. Garam masala powder-1 ts
10. Turmeric
11. Crushed garlic-2 pods
12. Olive oil-4tbs
13. Mint leaves chopped-3tbs
14. Coriander leaves chopped-5ts

PREPARATIONS:

• Fry bellpepper pieces with 1 ts of oil and set a side
• Cook basmathi rice and set a side
• In a pan add olive oil,florets,onions,chilis,tomato paste,powders,salt,mint,coriander mix well and cook till florets become cruncy and absorbs the tomato paste
• No liquid content should be remained

METHOD:

• When gobi mixture is cooked add fried bell pepper pieces,cooked rice,salt lemon juicemix well
• Add mint and coriander leaves and serve hot

STUFFED KARELA(KAKARKAYA NIMPUDU KAYA)

INGREDIENTS:

1. Karela/kakarkaya-6
2. Finely chopped onions-1/2 cup
3. Butter milk-1/2 cup
4. Red chili powder-2 ts
5. Garlic pod-1
6. Cumin-1/2ts
7. Coconut-2ts
8. Dhaniya powder roasted-2ts
9. Salt-to taste
10. Turmeric-1/2ts
11. Oil-3 tbs+ 2ts
12. Cumin/mustard-1ts

PREPARATIONS:

1. Wash and peal the skin of karela and make 2 halves
2. Slowly with the help of knife remove seeds forming a hallow space
3. Now microwave this karela discs along with turmeric,salt,butter milk and some water if needed till done
4. Cool and fry with 3tbs oil by tossing to turn brown color evenly

M,ETHOD:

1. Heat oil in a pan add seasoning and onion saute till onions turns translucent
2. mean while blend all the powders along with garlic pod
3. now add the masala powder to the onion mixture and cook for 2 min
4. Cool and fill the karela discs
5. Enjoy with rice

ANDHRA RUCHULU-STUFFED KARELA

DONDAKAYA KARAPUSA KURA(IVIGUARD CURRY)

INGREDIENTS:


ANDHRA RUCHULU-DONDAKAYA KARAPUSA KURA

1.  Cooked Ivy guard/dondi chopped length wise-2 cups
2. Onion chopped-3/4th cup
3. Bundi mix/kara mix-1/2 cup
4. Red chili powder
5. Salt
6. Dhaniya powder
7. Oil-2 tbs
8. Cumin mustard-2 ts
9. Ginger garlic paste-1/2 ts

METHOD:

1. Heat oil in a pan and make seasoning,add ginger garlic paste onions and saute for 5 minutes
2. Add dondi pieces and the powders and fry for few more minutes
3. Now add the karapusa mixture and cook for 3 more minutes
4. Enjoy with rice/roti

SORAKAYA DAPPALAM(SWEET AND SOUR BOTTLED GUARD IN TAMARIND AND RICEFLOUR GRAVY)

This is very old recipe,bottle guard also called as sorakaya/anapakaya/anamkaya.This gravy should be in medium consistency.The same recipe you can also add bhindi/okra/bendakaya/lady finger it also gives nice tasty like this recipe.

ANDHRA RUCHULU-SORAKAYA DAPPALAM

INGREDIENTS:

1. Bottle guard pealed and chopped to big chunks-2 cups
2. Onion chopped to big chunks-1 cup
3. Green chili paste-2 ts
4. Salt-to taste
5. Rice flour -2 tbs
6. Tamarind paste-3 ts
7. Jaggery-3ts
8. Salt-to taste
9. Oil-2 ts
10. Cumin mustard-1 ts
11. Turmeric-2 pinches

PREPARATIONS:

1. In a microwave safe bowl add bottle guard pieces,turmeric and water and cook in microwave till soft and crunchy
2. Add some water in rice flour and make paste

METHOD:

1. Heat oil in a pan and add seasoning when they starts spluttering add onions
2. Saute well and add strained bottle guard pieces and green chili paste
3. Dry well for 2 minutes and add jaggery tamarind paste,rice flour paste and water
4. finally add salt cook on medium flame until the gravy slightly thickens and the raw smell of the curry is gone
5. Enjoy with steamed rice or chapathi

DhUM ALU KASHMIRI (QUICK RECIPE FOR PARTIES)

INGREDIENTS:

1. Red baby potatoes-8
2. Canned tomato paste-1
3. Oil-3 tbs
4. Coriander leaves-3 ts

FOR MASALA:

• Saunf/fennel seed /sompu-1 ts
• Dry ginger powder/shonti podi-1ts
• Kasuri methi/dried methi leaves/dried fenugreek leaves-1 ts
• Red chili powder-1 ts
• Roasted dhaniya powder-1 ts
• Whole garam masala  roasted and powdered-1 ts
• Garlic pods chopped-2
• Salt-to taste
• Curd-1 cup

PREPARATIONS:

1. Boil potatoes peel the skin and pierce with fork all over the baby potatoes and roast with 3 ts of oil in a pan  and set a side
2. Roast3 cloves,1/8th ts shahi jeera,1 cardamom,small piece of cinnamon stick and make powder
3. Blend all the powders shown for masala and add curd and blend to form fine paste

METHOD:

ANDHRA RUCHULU-DHUM ALU KASHMIRI

1. In the same pan add fried potatoes,blended masala and some water cook for 2 minutes
2. now add the tomato paste and little water
3. Close lid and give dhum  simmer for 5 minutes
4. Now mix well and garnish the coriander leaves
5. Goes well with rice dishes,and rotis
6. Quick idea for party

BABYCORN MAJESTIC

INGREDIENTS:

1. Canned baby corn-1 can
2. All purpose flour-3 tbs
3. Corn starch-2 tbs
4. Pepper powder-1/8th ts
5. Salt-to taste
6. Red food color-pinch
7. Chopped onion-4tbs
8. Slitted chilis-4
9. Chopped garlic-4tbs
10. Tomato ketchup-1 tbs
11. Oil-for deep frying

PREPARATIONS:

1. Wash baby corns and make 2 halves straightly
2. Microwave for 1 minute with some water
3. Drain and set a side
4. Mix flours,salt,pepper powder some water and make batter of medium consistency

METHOD:

ANDHRA RUCHULU-BABYCORN MAJESTIC

1. Heat oil in a frying pan and Dip baby corn in batter and deep fry till crisp,set a side on a paper towel to absorb excess oil
2. Now heat 1 tbs of oil in another pan add garlic and green chilis,saute till chilis turns crisp
3. Now add onion ,food color,tomato ketchup and salt mix thorowly
4. Finally add fried baby corn and coriander leaves
5. Mix and serve

VEGETABLE QUASEDILLAS

INGREDIENTS:

ANDHRA RUCHULU-VEGGIE QUASEDILLAS

• Store bought tortillas-2
• Grated mozarella cheese-1/2 cup
• Chopped mushrooms-1/2 cup
• Chopped spinach-1/2 cup
• Chopped jalapenos-2
• Red chili flakes-1 ts
• Capsicum 3 colours -1 tbs of each variety
• Olive oil-2tbs
• Garlic chopped-2ts
• De seeded and chopped tomato-1/2 cup
• salt-to taste

METHOD TO MAKE STUFFING:

1. Heat 2tbs of olive oil in a pan add garlic and cook till brown now add all veggies one after other and cook till soft.Sprinkle salt and saute for 2 minutes and set a side

METHOD TO MAKE QUASEDILLA

1. Cook tortilla with  1/2 ts oil and immediately flip,now make light brown one side,repeat same process for another tortilla
2. Now on a light cooked side spread cheese and the stuff mix and close the tortilla
3. Cook on low medium flame until cheese melts
4. Flip and cook for 2 more minutes
5. Now with the help of pizza cutter cut into triangles
6. Crispy and cheesy veggie quasedillas are ready to serve

VEGGIE BEAN AND CHEESE BURRITO

INGREDIENTS:

• Store bought burrito tortillas-2
• Light sour cream-1tbs
• Chopped lettuce-4tbs
• Deseeded and diced tomato-4tbs
• Onion chopped-4tbs
• Mozarella cheese grated-3tbs
• Hot sauce-1ts

BEAN STUFFING INGREDIENTS

• Canned kidney beans-1 can(wash and strain)
• Chilis-1=1ts chopped
• Garlic chopped-3tbs
• oil-3 ts
• Finely chopped onions-3tbs

METHOD TO MAKE BEAN STUFFING:

• Heat oil in a pan add  garlic and fry till brown addonion and green chilis and saute well
• Now add beans and salt
• cook for 5 more minutes and cool

METHOD TO MAKE BURRITO:

1. Put the tortilla in microwave for 30 seconds.now spread the sourcream all over the tortilla
2. stuff bean mixtrure and the veggies,add cheese and the hot sauce
3. Close edges and roll
4. Veggie bean burrito is ready to serve

ANDHRA RUCHULU-VEGGIE  AND CHEESE BURRITO

ANDHRA THALI (SOUTH INDIAN THALI)

Hello friends today I am posting Andhra Full Meals(SOUTH INDIAN THALI),this is my entry for Srivalli's http://cooking4allseasons.blogspot.in/2012/04/5-years-of-blogging-celebration-with.html for the event INDIAN THALI MELA.The menu for this event includes

COURSE -ANDHRA VEG MEALS ,preparation time-1hour ,serving size-3 adults
MENU

RICE-

• Steamed sonamassorie rice

DAL/RASAM/DRYCURRY

• Tomato dal -lentils cokked with tomato
• Tomato and dal rasam-diluted tomato paste made with lentils
• Alu fry- deep fried potato with spice powder

ACCOMPAINMENTS

• Cabbage tokku-boiled cabbage blended with spices
• Mango pickle-

SNACK

• Papad

ANDHRA RUCHULU-ANDHRA THALI

RICE: I usually cook rice microwave rice cooker for 1 cup of rice add two cups of water and cook for 20 minutes.Making rice with this method is perfectly cooked .

INGREDIENTS FOR  TOMATO DAL:

• Roma tomatoes chopped-2
• Tuvardal-1 cup
• green chilis whole-4
• Lemon juice
• Salt-to taste
• Red chili powder
• Turmeric
• Garlic chopped to fine pieces-1 tbs
• Garlic  crushed-1 pod
• Oil-3 tbs
• Cumin mustard-1/2 ts each

METHOD:

1. Pressure cook tuvardal,tomatoes,crushed garlic,turmeric,water ,green chilis and cook till soft
2. Heat oil in a pan add cumin mustard ,dry chilis hing,chopped garlic
3. Fry till garlic turns to brown color and add to  the dal
4. When dal cools add lemon juice and mix well

3.ALOO FRY INGREDIENTS:

• Aloo or potatoes pealed and chopped -2 cups
• Red chili powder-2ts
• Cumin-1/2 ts
• garlic pods-2
• turmeric-1/8th spoon
• Salt-to taste
• Oil-for deep frying aloo

METHOD:

• Deep fry chopped potato cubes and place them on a paper towel to absorb the excess oil
• Now blend all the powders  to fine crush
• Now in a mixing bowl mix aloo and masala finely
• This is very simple and quick recipe

INGREDIENTS FOR CABBAGE TOKKU:

• Finely shredded green cabbage-2 cups
• finely chopped roma tomato-2 tbs
• Finely chopped cerrano peppers-2
• Tamarind flakes-1 ts
• Turmeric-2 pinches
• roasted sesame seed powder-1 ts
• Roasted peanut powder-2 ts
• Salt-to taste
• Oil-4 ts
• garlic pod chopped-1
• Cumin mustard-1ts
• Hing 2 pinches

METHOD:

1. Heat 1ts of oil in a pan add veggies ,tamarind and chilis,and some water
2. Cook till soft
3. Now in a blender add the cooked mix and blend along with garlic pod, salt and and the powders
4. Heat remaining all in a pan and make seasoning
5. add to the pickle and mix well
6. Tasty and easy cabbage tokku is ready to serve

5.TOMATO DAL RASAM INGREDIENTS:

• Finely chopped tomatoes-3
• Tamarind flakes-1 ts
• Cooked tuvar dal-1/2 cup
• Ajwain/vamu /carom seeds-1/2 ts
• Hing-2 pinches
• Crushed garlic-1 ts
• salt-to taste
• dry chilis-2
• coriander-2 tbs
• Turmeric-2 pinches
• Red chili powder-1/2ts
• Roasted dhaniya powder-2 ts

PREPARATIONS

• in a microwave safe bowl add water ,tomatoes,and tamarind,cook till soft and store the boiled water and mix after making tomato paste
• Cool and make to fine paste in a blender
• Crush ajwain with hands and set a side

METHOD

1. Heat oil in a pan add cumin,mustard,hing,ajwain and dry chilis
2. fry well and add garlic saute till golden brown
3. Now add dal,tomato mix,some water,and remaining ingredients
4. cook till done
5. Garnish with coriander

6.INGREDIENTS FOR MAKING CURRY LEAF POWDER:

• Curry leaves-2 pack
•  sesame seed-1/4 cup
• red chilis
• Garlic pods-2
• Tamarind flakes roasted-1/2 ts
• Salt-to taste
• Oil-2ts

METHOD:

1. Roast curry leaves,sesame seeds and tamarind with oil till curry leaves turn crisp
2. Now in a blender blend all other ingredients along with curry leaves mix to fine powder.
3. Healthy and tasty curry leaf powder is ready to serve

INGREDIENTS TO MAKE MANGO PICKLE;(MAMIDIKAYA MENTHI URAGAYA)

• Mango chopped-6 cups
• Red chili powder-1 cup
• Salt-3/4 Th to 1 cup as per the sour ness of mangoes)
• Oil-1 cup
• Roasted methi seed powder-1 ts
• Mustard powder-1/4th cup

METHOD:

1. In a glass bowl mix all the powders and oil
2. Now add the mango pieces and mix finely
3. Store in a glass container and serve ,refrigerate to avoid fungus
4. It usually lasts for 6 months to 1 year only the thing to be followed is to maintain dryness and cleanness of the containers and spatulas should be maintained while making the pickle

7.PAPAD :We can either deep fry in oil or can micro wave if you are under diet control

8.CURD: I  make curd using whole milk

ARATIKAYA PODI KURA(PLANTAIN PORIAL)

INGREDIENTS:

1. Plantain pealed and chopped-2
2. Tomato Finley chopped to cubes-1/4th cup
3. Ginger garlic paste-1/2 ts
4. Onion chopped-1/2 cup
5. Oil-3 tbs
6. Cumin mustard-1ts
7. Salt-to taste
8. Garlic pods-2
9. Red chili powder-2 ts
10. Cumin-1 ts
11. Turmeric-pinch
12. Jaggery powdered-1 ts

PREPARATIONS:

1. Place plantain pieces,turmeric and water in a microwave safe bowl and microwave till tender
2. mean while blend garlic pods,cumin and red chili powder to fine powder

METHOD:

1. Heat oil in a pan add seasoning ,now add onions and ginger garlic paste and cook till onion turns to light brown
2. Now add the strained plantain pieces,and tomatoes,cook until tomato turns soft
3. Now add all the powders and mix well
4. garnish with coriander and serve with steamed rice

ANDHRA RUCHULU-PLANTAIN PORIYAL

ANDHRA RUCHULU-PLANTAIN PORIYAL

DRUMSTICK SAMBAR

INGREDIENTS:

• Boiled drumsticks-1 cup
• Finely chopped
• Cooked tuvar dal-2 cups
• Badshah madras sambar masala-3 ts
• Tamarind paste-1 tbs
• Red chili powder
• Salt-to taste
• hing-pinch
• Turmeric-1/8th spoon
• Oil-3ts
• Dry chilis-2
• Cumin mustard-1/2ts
• Curry leaves-4

METHOD:

• Pressure cook tuvardal and set a side
• Heat oil in a pan and make seasoning
• Now add ginger garlic paste,turmeric,hing,green chilis
• Fy well and add drumsticks along with its water added during boiling(it gives extra flavour)
• Add sambarpowder,dhaniya powder,jageery,red chili powder and salt
• Now add tuvar dal and tamarind paste,add water if necessary
• Now add cilantro and serve with steamed rice
• My mom will serve this sambar along with jowari roti

CHITTI BUDUGALU (SAGO DUMPLINGS)

INGREDIENTS:

1. Soaked sago/sabudana/tapioca-1/2cup
2. All purpose flour/maida-1 cup
3. Curd-1 cup
4. Soda-2 pinches
5. Finely chopped ginger-1 ts
6. Green chili paste
7. Salt-to taste
8. Finely chopped cilantro-2 tbs
9. Finely grated carrot-1 tbs
10. Oil-for deep frying

PREPARATIONS:

• in a mixing bowl add sour  curd,maida,salt,baking soda,sago and soak for 2 hours
• Now mix all other ingredients,now take the batter and pour teaspoon of batter with hands gently in the oil and deep fry
• Enjoy with chutney

TOMATO DOSA

INGREDIENTS:

1. Dosa batter-2 cups
2. Finely chopped tomato-2
3. Finely chopped cilantro-3 tbs
4. Finely chopped green chilis-2 tbs
5. Ginger garlic paste-1/2 ts
6. Oil

METHOD:


ANDHRA RUCHULU-TOMATO DOSA

1. mix all ingredients in a bowl,should be like utappam batter
2. Heat tawa and grease with a teaspoon of oil
3. Spread the batter evenly
4. Cook on medium flame,pour a teaspoon of oil and flip
5. Fry till golden brown and serve with chutney