IDLI SPROUTS CHAT-EVENING SNACK

INGREDIENTS:

1. Idlis-6
2. Mint-2 tbs
3. Coriander leaves-4 tbs
4. Pomegranate seeds-2 tbs
5. Sev -2 tbs
6. Oil-2 tbs
7. Cumin mustard-1 ts
8. Hing-pinch
9. Red chili powder-1/8th ts
10. Dry chilis chopped-2
11. Lemonjuice-1/2 ts
12. curry leaves-4
13. Moong sprouts-4 tbs

andhra ruchulu-idli chat

 

 

METHOD:

1. Heat tawa and grease oil and roasted the idlis both sides till brown colour
2. Chop into fine pieces and set a side
3. heat remaining oil and add seeds hing,curry leaves dry chilis with off the flame
4. To this add idli pieces,powders,salt,and tranfer to serving bowl
5. sprinkle lemon juice,sev,moong sprouts and pomegranate seeds and serve immediately

METHI PURI (BREAKFAST THALI)

MENU

1. METHI PURI
2. MEAL MAKER CURRY
3. BOMBAY CHUTNEY

INGREDIENTS FOR METHI PURI:

1. Wheat flour-2 cups
2. Rice flour-1 ts
3. Salt-to taste
4. Fenugreek leaves crushed-2 ts
5. Kalonji/nigella seeds/vulligadda vittanalu-2 ts
6. Oil-for deep frying

METHOD:

1. In a bowl add flours,salt methi leaves kalonji mix well add water and make a stiff and firm dough
2. Apply oil and cover with a lid .Rest it for half an hour
3. Divide the dough into portions make balls  and roll the puris
4. Deep fry in oil until it puffs up and turns golden brown
5. serve with curries

ANDHRA RUCHULU-METHI PURI

MEALMAKER KURMA INGREDIENTS:

• Mealmaker chunks-1 cup
• Roasted peanut powder-3 tbs
• Roasted sesame powder-3 tbs
• Garam masala powder-1/2ts
• Ginger garlic paste-1/4th ts
• Raw tomato medium-1
• Onion chopped length wise-1 medium
• Tomato puree-1 cup
• Oil-4 tbs

PREPARATIONS:

• Roast meal maker and place them in hot water when it puffs up cool and squeeze excess water
• Blend  powders ginger garlic paste tomato salt to fine paste by adding little water

METHOD:

1. Heat oil in a wok fry onions to golden brown colour now add tomato puree and fry for 2 minutes
2. Add blended paste some water and salt
3. Now add  meal maker and boil cook for 10 minutes
4. Serve hot with puri

INGREDIENTS FOR BOMBAY CHUTNEY:

1. Chikpea flour/besan/chenaga pindi-5 tbs
2. Chopped onion-3 tbs
3. Chopped tomato-2 tbs
4. Chopped chill's-2 medium
5. Sal-to taste
6. Oil=1 tbs
7. Cumin mustard-1/2 ts
8. Urad dal-1/4th ts
9. Chenadal-1/4th ts

METHOD:

1. Heat oil in a pan add seasoning chilis and onion fry for few seconds
2. Add  tomato fry for 2 minutes now add water and salt then boil
3. Dilute flou with water then make fine paste with out forming lumps
4. Now add this  paste to the boiling water and mix with spatula
5. Cook till the gravy thickens and cooks completely for 5 minutes

Serve the fried puris with  kurma and bombay chutney


 

ANDHRA THALI(GRANDMA RECIPES)

• CHINTAKAYA GOJJU(Raw  tamarind peanut gravy)
• TOMATO PACHADI

INGREDIENTS FOR CHINTAKAYA GOJJU: This is very traditional and tasty recipe served with rice and roti.

1. Raw tamarind or green tamarind- 15no
2. Roasted peanut powder-5tbs
3. Bottle guard chunks-1/4th cup
4. Green chilis-8 prefer very tender chilis
5. Roasted methi powder-1/4th ts
6. Salt-to taste
7. Turmeric powder-1/8th spoon
8. Oil-2 tbs
9. Cumin mustard-1ts
10. Curry leaves-4

ANDHRA RUCHULU-ANDHRA THALI

PREPARATIONS:

1. Cook green tamarind with little water till soft
2. Cool and take pulp strain and set a side

METHOD:

1. Fry 4 green chilis with 2 to 3 drops of  oil
2. Blend this chilis along with salt turmeric peanut powder fenugreek powder to fine pastte
3. Mix this paste with tamarind gravy and add little water and mix
4. Now heat oil in a pan add cumin mustard curry leaves remaining green chilis and bottle guard chunks.
5. Fry for a minute add little water and cook till soft
6. Now add this to the tamarind gravy mix  .Enjoy with rice

TOMATO PACHADI INGREDIENTS

1. Roma tomatoes-6
2. chopped onion-1 ts
3. Turmeric-1/8th ts
4. Red chili powder-1/2 ts
5. Salt to taste
6. Oil-2 ts
7. Cumin mustard-1ts
8. Dry chilis-2 chopped
9. Curry leaves-4

METHOD:

1. Cook tomatoes onions tamarind with little water till soft
2. Cool and add remaining ingredients then blend to fine paste
3. Heat oil in a pan and make seasoning and add to the blended paste
4. Enjoy with rice

PINE APPLE GINGER PUNCH

INGREDIENTS:

1. Pine apple chopped-2 cups
2. Ginger chopped-1 ts
3. Sugar-1 tbs
4. Lemon juicce-1 ts

ANDHRA RUCHULU-PINE APPLE GINER PUNCH

METHOD:

1. Blend all ingredients into thick pulp ignore sugar if the pine apple is too sweeter

STIR FRIED SESAMAE BEANS

INGREDIENTS

1. French beans blanched - 2 cups
2. Finely chopped garlic-1 tbs
3. Roasted sesame seeds-3 ts
4. Butter-2 ts
5. Coriander leaves-3 ts
6. Black pepper powder-1/8th ts
7. Honey-1/8th ts
8. Salt-to taste

ANDHRA RUCHULU-STIR FRIED BEANS

METHOD:

1. Heat butter in a pan add sesame seeds garlic and fry till light brown
2. Add beans pepper powder salt coriander leaves toss and serve
3. sprinkle honey and serve

APPLE PUNCH

INGREDIENTS:

1. Apples-2
2. Pears-2
3. Strawberries-5
4. Ginger pieces-1/8th ts
5. Honey-3 ts(optional)

andhra ruchulu-apple strawberry punch

METHOD"

1. Chop fruits into small chunks
2. remove seeds and harder parts
3. In a juicer blend all ingredients together strain and serve chilled

MELONI LEMON JUICE

INGREDIENTS

• Muskmelon fully ripened peeled and chopped-2 cups
• Pear chopped-1
• Apple chopped-1
• Lime juice-3 ts

ANDHRA RUCHULU-MELONI LEMON JUICE

METHOD:

1. Blend all fruits together along with lime juice and serve chilled

'

SPECIAL THALI-FOR DAD'S BIRTHDAY

1.  Veg rice
2. Cabbage kofta curry
3.  Raitha

INGREDIENTS FOR SWEET CORN VEG RICE:

1.  Rice- 4 cups
2.  sweet corn -1/2 cup
3.  potatoes cubed-1/2 cup
4.  Chopped tomato-1 
5.  Cubed bell pepper-14th cup
6.   Peas-3 tbs
7.  Cubed carrots-1/4th cup
8. Beans-1/4th cup chopped
9. Fried onions-1/2 cup
10. Ginger garlic paste-1/8th ts
11. Curd- 1 1/2  cup
12. Finely chopped cilantro-1/4th cup
13. Salt-to taste
14. Pulav masala-1  1/2 ts
15. Ghee-1 tbs
16. Oil-2 ts

ANDHRA RUCHULU-ANDHRA THALI

PREPARATIONS:

1. Cook rice cool and separate into grains
2. Blanch veggies strain water and set a side
3. Fry veggies with ghee
4. Fry onions till golden brown or you can use store bought fried onions
5. In a bowl mix curd fried veggies,ginger garlic paste,masala powder salt,coriander leaves and some fried onions let it marinate for an hour

METHOD:

• Heat oil in a pan add the mix and fry for 2 minutes
• Immediately add cooked rice mix and serve

INGREDIENTS FOR CABBAGE KOFTA CURRY:

1. Grated cabbage- 1/2 cabbage
2. Corn starch-2 to 3 ts
3. Chick pea flour-1/4th cup
4. Green chili paste-1/2 ts
5. Cumin-1/8th ts
6. Salt-to taste
7. Tomato can-1
8. Fried onions-1/4th cup
9. Salt-to taste
10. ginger garlic paste-2 ts
11. Kofta masala-1 ts
12. garam masala-1/2 ts
13. Oil- for deep frying
14. cilantro-2 tbs

PREPARATIONS:

1. Blanch cabbage with little water squeeze out excess water
2. Add flours,cumin,salt,chili paste,ginger garlic paste-1ts combine and mix
3. Make small balls or any shape and deep fry in oil

METHOD:

• In a wok add oil and fried onions,ginger garlic paste 1ts ,fry for a minute now add tomato puree and kofta masala garam masala, cilantro and salt cook till oil separates from the gravy
• Add the cabbage kofta balls while serving

INGREDIENTS FOR RAITHA:

1. Chopped onion-3 tbs
2. Chopped tomato-1/4th cup
3. Curd-1  1/2cup
4. Sour cream-2 tbs
5. coriander leaves-2 tbs
6. green chilis chopped-1 ts
7. Jeera powder-1/8th ts
8. salt-t taste
9. Chopped keera/green cucumber-1/4th cup

METHOD:

1. In a bowl mix curd sour cream and beat well
2. Now add all the ingredients mix and serve