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