GOBI KEMPU(KARNATAKA SPECIAL)- 500th post

INGREDIENTS:

1. Boiled cauliflower florets-3 cups
2. Chik pea flour-1/4th cup
3. Rice flour-1/4th cup
4. All purpose flour/maida-2 tbs
5. Corn starch-3 tbs
6. Red chili powder-1 ts
7. Salt-to taste
8. Turmeric-1/4th ts
9. Ginger garlic paste-1 ts
10. Curry leaves chopped-4 tbs
11. Oil-for deep frying
12. Curd-1 cup
13. Green chilis-few
14. Cilantro chopped-4 tbs

PREPARATIONS:

Andhra ruchulu-gobi kempu

1. Combine flours powders salt and gobi florets,chopped curry leaves mix and deep fry in oil

METHOD:

1. Heat oil in a pan add cilantro curry leaves green chilis and curd mix well
2. Finally add the fried gobi mix and serve hot

ANDHRA LUNCH THALI-TRADITIONAL RECIPES

DADDOGINAM
VELLULLI PULIHORA

INGREDIENTS FRO DADDOGINAM

1. Sonamassories rice-2 cups
2. Water for cooking rice-6 cups
3. Fresh curd-2 cups
4. Fresh milk cream-2 tbs
5. Pepper corns/mriyalu crushed-1 ts
6. Ghee-2 ts
7. Oil-3 ts
8. Cumin mustard-1 ts each
9. Urad and chenadal-1ts each
10. Chopped ginger-1/8th ts
11. Chopped green chilis-2 to 3 ts
12. Chopped coriander leaves-4 tbs
13. Choppedmint-1 tbs
14. Salt-to taste
15. curry leaves-10

PREPARATIONS:

• Cook rice with given measurement of water on low medium flame until rice cooks to very soft consistency  add more water if required
• Cool the rice add salt and mix curd and milk cream

METHOD

• Heat ghee and oil in kadai and make seasoning when dals turn brown add curry leaves and remaining ingredients
• Immediately add to rice mix and serve with your favourite chutney or pickle or achar

INGREDIENTS FOR VELLULLI PULIHORA/GARLIC PULIYOADARE:

1. Sona massorie rice-2 ccups
2. Garlic pods-3 crushed
3. Oil-1 tbs
4. Hing/asafoetida=pinch
5. Curry leaves-5
6. Cumin mustard-1/2 ts each
7. instant puliyodare powder-1tbs
8. Turmeric-pinch
9. Peanuts-2 tbsSalt-to taste

PREPARATIONS:

1. Cok rice separate into grains and set a side
2. Make tadka in a pan add  crushed garlic and fry till golden brown and now add puliyodare powder mix well
3. Now add salt and rice and serve hot

 

SPRINGONION PARATHA AND CARROT PACHADI

• SPRING ONION PARATHA
• SIMPLE CARROT TOMATO CHUTNEY

INGREDIENTS:

1. Finely chopped spring onions-1 bunch
2. Kalonji/nigella seeds/onion seeds-1 ts
3. Grated bottleguard/sorakaya turumu-1/2 cup
4. Wheat flour-2 cups
5. Salt-to taste
6. Dhaniya powder-1 ts
7. Oil
8. Green chili paste-1 ts

METHOD:

ANDHRA RUCHULU-SPRING ONION PARATHA WITH  CARROT PACHADI

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1. In a mixing bowl combine all the ingredients and knead to make a firm dough,add some water if needed
2. Apply oil and cover the dough for 30 minutes
3. Now divide the dough into portions roll it like a oval apply oil and fold and again roll like a paratha fry both sides with little oil and serve hot

INGREDIENTS FOR CARROT PACHADI/SPICY CARROT TOMATO CHUTNEY:

1. Medium carrots pealed and chopped-4 carrots
2. Roma tomatoes medium size-2
3. Green chilis-2
4. Tamarind flakes-2 ts
5. Oil-1 tbs
6. Cumin mustard-1 ts each
7. Hing-pinch
8. Dry chilis-4 chopped
9. Salt-to taste
10. Oil-2 ts
11. Roasted peanut powder-2 ts
12. Roasted sesame seed powder-1 ts
13. Garlic pod-1
14. Curry leaves-5

PREPARATIONS

• A
  
  Heat 2 ts oil in a pan add diced carrots,tomatoes,green chilis,tamarind and water
• Close lid and they turn soft
• Now heat 1tbs of oil in a small kadai add seasoning and fry tilldals turn brown add curry leaves hing and chilis and fry till brown
•  this seasoning along with a garlic pod,salt,powders turmeric and green chilis to fine paste
• Now add the cooked carrot tomato mix and run the mixer to make a crushed paste
• Serve hot with rice or roti

ANAPAKAYA MASALA/BOTTLEGUARD MASALA

INGREDIENTS:

1. Bottle guard pealed and chopped -1 cup
2. Oil-2 tbs
3. Cumin and mustard seeds-1 ts

FOR MASALA PASTE:

• Tomato chopped-1
• Onion chopped-3 tbs
• Dhaniya powder-1 ts
• Cumin powder-1 ts
• Curd-1/2 cup
• Ginger garlic paste-1 ts
• Whole garam masala roasted powder-1 ts
• Red chili powder-1 ts
• Turmeric-1/8th ts
• Cashew nuts/kaju-3 tbs

Blend all ingredients to fine paste

PREPARATIONS:

1. In a microwave safe bowl add the bottle guard pieces and water and cook till done,strain water and set a side
2. Blend masala paste and set a side

METHOD:

ANDHRA RUCHULU-BOTTLE GUARD MASALA

1. Heat oil in a pan add seasoning
2. Now add the masala paste and fry for 2 minutes
3. Now add boiled bottle guard pieces and cook till oil floats on the surface of the gravy
4. Tasty and quick gravy is ready to serve
5. Goes well with rice or roti.

CAPSICUM AUR ALU KI SABJI/BELL PEPPER POTATO CURRY

INGREDIENTS:

1. Bell pepper diced and deseeded-1 cup
2. Potto pealed and cubed-1 cup
3. Sesame seeds-2 tbs
4. Cumin mustard-1/2 ts each
5. Curry leaves-6
6. Urad dal-1tbs
7. Slitted green chilis-2
8. Besan/chik pea flour-1 tbs
9. Salt -to taste
10. Oil-2 tbs
11. Red chili powder-` ts
12. Ginger garlic paste-1ts

METHOD:



ANDHRA RUCHULU-CAPSICUM ALU SABZI

1. Heat oil in a pan add cumin mustard sesame seeds and uraddal and fry well
2. Now add curry leaves chilis and ginger garlic paste and fry for a minute add capsicum and fry for 5 minutes now add boiled potatoes cook for a minute
3. Add flour salt and chili powder cook till the flour is nicely cooked and garnish with cilantro and serve hot with steamed rice or roti

PALAK ROTI/SPINACH PARATHA

INGREDIENTS

1. Tender spinach-1 pack
2. Wheat flour-2 cup(use measuring cup)
3. Ajwain/caraway seeds/vamu-1/2 ts
4. Sesame seeds/nuvvulu/til-4 tbs
5. Cumin-1/8th ts
6. Red chili powder- 1/2 ts or 1 ts
7. Salt-to taste
8. Ginger garlic paste-2 ts
9. Onion paste -2 ts
10. Dhaniya powder-1/2ts
11. Oil

METHOD:

ANDHRA RUCHULU-PALAK PARATHA

1. In a pan add water and boil when water starts boiling add spinach leaves and cook for 2 minutes
2. Now strain water and set a side
3. In a mixing bowl add blanched spinach and remaining ingredients mix to fine dough
4. Add water if required while making the dough
5. Now cover the dough and set a side for half an hour
6. Now separate dough into balls
7. Roll each ball like paratha
8. fry on tawa with oil or ghee

ONION PICKLE/VULLI PACHADI

This is simple quick and tasy recipe when we dont have veggies at home,goes well with rice aswellas with roti,recipe in detail as follows;

INGREDIENTS:

1. Medium size onion-1
2. tomato-1/2
3. Hing pinch
4. Garlic pods2 small
5. Oil-2 ts
6. Cumin mustard-1 ts
7. Dry red chilis-4
8. Salt-to taste

METHOD

ANDHRA RUCHULU-ONION PACHADI

1. Heat a medium pan and add oil and oil gets heated add cumin and mustard
2. When it starts spluttering add chilis hing and garlic pods frytill it turns to light brown
3. add chopped onion and fry till soft and add tomato chopped
4. Cook till tomato turns soft
5. When the onion mixture comes to room temperature blend to fine paste along with some salt
6. Serve hot with rice dosa or roti

KATORI CHAT(KIDS SUMMER SPECIAL RECIPE)

INGREDIENTS:

1. Wheat flour-1/2 cup
2. All purpose flour-1/2 cup
3. Nigella seeds/kalonji-1/4th ts
4. salt-to taste
5. Onion-5 tbs
6. Coriander leaves-2 tbs
7. Chopped tomato-2 tbs
8. lemon juice-8ts
9. Chopped dates-1/8th ts
10. Chat masala-1/8th ts
11. Red chili powder-1/4th ts
12. Salt-to taste
13. Grated mango-1/8th ts
14. Oil for frying katoris

PREPARATIONS:

1. Mix flours,salt and nigella seeds and crumble it by adding 1 ts oil and knead to soft dough by adding enough water
2. set a side for 30 minutes by covering it with a lid
3. Now divide the balls and roll each ball into puri
4. Now take a round spatula(guntha spoon) and place each puri in that and put that spatula in hot oil until each katori separates from the spatula and fry till crisp on both sides
5. Make remaining katoris and fry in oil
6. Cool and store in air tight container
7. It remains fresh for many days just like store bought puri of panipuri

METHOD TO MAKE KATORI CHAT

1. Now mix all the remaining ingredients in a mixing bowl
2. Now take a serving tray and place all the katoris
3. Add the chat mix to fill each katori ,to it with tomato ketchup if desires
4. Serve immediately