LUNCH THALI(chikkudu menthu kura and spinach pachadi)

•  CHIKKUDU MENTHU KURA
•  PALAUKURA PACHADI

INGREDIENTS FOR CHIKKUDU MENTHU KURA/INDIAN BROADBEANS METHI CURRY

1. Broad beans boild-2 cups
2. Onion chopped-1/2 cup
3. Ginger crushed-1 ts
4. Sesame seed powder- 3 tbs
5. Besan/chenaga pindi-3 tbs
6. Kasuri methi crushed-2 ts
7. Salt- to taste
8. Turmeric -1/8th ts
9. Green chilis chopped-1 tbs
10. Oil-2 tbs
11. Cumin mustard-1 ts

METHOD:

1. Cook beans in micro wave till tender cool and set a side
2. Heat oil in a pan add seasoning now add onion and fry for a minute
3. now add ginger and fry well
4. add beans and cook for 5 more minutes
5. Then add all the ingredients mix and cook for 10 minutes
6. serve hot with rice

SPINACH PACHADIspinach-pachadi (click on this to view recipe)- 

JEERA RICE--CAPSICUM KURMA (LUNCH THALI)

1. JEERA RICE
2. CAPSICUM KURMA

INGREDIENTS FOR JEERA RICE:

1. Sona massorie rice-2 cups
2. Cumin/jeera/jilakarra- 1 tbs
3. Shahijeera-2 ts
4. Ginger garlic paste-1 ts
5. Slitted green chilis-2 tbs
6. Ghee-1ts
7. Oil-1 tbs
8. Salt-to taste

METHOD:

• Cook rice separate into grains and set a side
• Heat ghee and oil in a kadai add jeera and shahijeera and fry well
• Now add ginger garlic paste and green chilis fry for few seconds
• Add rice and mix well
• Finally add salt mix and serve hot
   
• 

INGREDIENTS FOR CAPSICUM KURMA:

1. Bell pepper/capsicum chopped into big chunks-1 cup
2. Roasted peanut powder-2 tbs
3. Chopped onion -1/2 cup
4. Roasted sesame seed powder-2 tbs
5. Tamarind paste-1 tbs
6. Dhaniya powder-1/2 ts
7. Ginger garlic paste-1 ts
8. Dry coconut-2 tbs
9. Dry roasted garam masala blended to powder-1/2 ts
10. Red chili powder-1/2 ts
11. Turmeric-1/8th ts
12. Salt-to taste
13. Oil-3 tbs

METHOD:

1. Blend all powders with tamarind to fine paste and set a side
2. Heat 1 tbs of oil in a pan and add capsicum fry till done and set a side
3. Heat 2 tbs oil and add onion fry well now add the grounded masala paste and capsicum fry for  a minute
4. Add some water and cook till oil floats on top or masalas completely blend to the kurma

 

VEGETABLE DRY "FRUIT" BIRYANI

PARTY MENU:

1. VEGETABLE DRY "FRUIT" BIRYANI
2. ROASTED EGG TOMATO MASALA GRAVY
3. BET ROOT ONION SALAD 

INGREDIENTS:

1. Basmathi rice- 4 cups
2. Beans chopped length wise-1/2 cup
3. Carrots chopped-1/2 cup
4. Cauli flower florets-1/2 cup
5. Onions chopped lengyth wise-1 cup
6. Chopped pine apple fully ripened-1/4 th cup
7. Soya chunks cooked-1/2 cup
8. Chopped mint-1/4th cup
9. Chopped coriander leaves-1/4 th cup
10. Almonds-4 tbs
11. Cashews-4 tbs
12. Raisins-2 tbs
13. Red chili powder-1 ts
14. Roasted dhaniya powder-1/2 ts
15. Roasted cumin powder-1/4th ts
16. Roasted whole garam masala-1 tbs
17. Garam masala powder-1/4 th ts
18. Curd-1/2 cup
19. Curry leaves chopped-3 tbs
20. Salt-to taste
21. Turmeric-1/4th ts
22. Butter-2 tbs
23. Oil-2 ts

PREPARATIONS:

1. Soak basmathi rice in water for 30 minutes
2. Boil the vegetables in hot boiling water for 4  minutes strain and transfer to the cooking pan
3. Add all other ingredients  and marinate for 1/2 hour
4. Deep fry the onions till golden brown and strain the water from  basmathi rice and add the veg mix along with 3 tbs of butter and 2 ts of oil

METHOD:

1. Put this cooking pot on the stove and cook on medium flame until butter melts
2. Now add required amount of water close lid cook till done do not overcook the biryani until grains get separate
3. Mix and serve  with gravy and raita

TOMATO MASALA BOILED EGG GRAVY:

1. Boiled eggs-6
2. Tomatoes chopped-2 cups
3. Poppy seeds-2 tbs
4. Almonds-3 tbs
5. Cashews-2 tbs
6. Whole garam masala roasted-2 ts
7. Ginger garlic paste-1/2 ts
8. Roasted sesame seed powder-2 ts
9. Roasted peanut powder-2 ts
10. Chopped onion-1/2 cup
11. Mint-2 tbs
12. Red chili powder-3/4 th ts
13. Turmeric-1/4th ts
14. Salt-to taste
15. Oil-3 tbs
16. Coriander leaves-2 ts
17. Bay leaves-2
18. Butter-2 ts

METHOD:

• Heat butter and oil in a pan add the onions fry well add tomatoes and all other ingredients  except eggs and bay leaf cook till done
• Cool this and blend to fine paste
• Now heat kadai with a teaspoon of oil and add the bay leaf and blended paste with some water and cook till oil floats on the top ,add coriander leaves
• Remove shells from eggs make scars and roast with 2 ts of oil till golden yellow
• Now transfer the eggs before serving

ONION SALAD:

 

• Chopped onion length wise-1 cup
• Beetroot piece-1 inch
• Lemon juice-1 ts

METHOD:

1. Rub the onions with beetroot piece
2. Sprinkle salt and lemon juice mix and serve with rice and gravy

ANDHRA LUNCH THALI

• GANGAVAYULA KURA PACHADI
• TOMATO SAMBAR
• CABBAGE PODI KURA

1.INGREDIENTS FOR GANGAVAYULA KURA PACHADI:  Gangavayula kura is a leafy vegetable mostly used to cook dal and roti pachadi in telengana area.I don't remember the English name of this leafy veg. I took the picture of this leaves,

• Gangavayula kura-1 bunch chopped
• Green chilis-3 to 4
• Tamarind 1 tbs
• Onion chopped-2 tbs
• Oil-1 ts+2 ts
• Roasted sesame seed powder-1 tbs
• Garlic pod-1
• Turmeric-1/8th ts
• salt-to taste
• Cumin mustard-1 ts

METHOD:

• In a pan add leaves,onion,tamarind and chilis with a tea spoon of oil and some water cook till done
• Now blend chilis garlic pod t6o fine paste now add remaining ingredients and blend to paste
• Heat oil and add the seeds and curry leaves mix to the pachadi and serve with rice

2. INGREDIENTS FOR CABBAGE PODI KURA:

• Cabbage chopped length wise-3 cups
• Chopped green chilis-1 tbs
• Fresh coconut grated-2 tbs
• Oil-1 tbs
• Cumin and mustard-1/4th ts
• Urad and chenadal-1 tbs each
• Dry red chilis-2 chopped
• Salt-to taste

METHOD:

1. Heat oil in a pan and add the dals and seeds fry well and add chilis and cabbage cook till it becomes soft
2. Now add coconut turmeric and salt
3. Mix and serve hot

3.INGREDIENTS FOR TOMATO SAMBAR::

1. Onion chopped into cubes-1/2 cup
2. Tomato chopped into big chunks-3/4th cup
3. Tuvar dal-1 cup
4. Tamarind paste-1 to 2 tbs
5. Red chili powder-3/4th ts
6. Turmeric-1/8th ts
7. Salt-to taste
8. Roasted dhaniya powder-1/2 ts
9. Sambar powder-1/2 ts
10. coriander leaves-1/4th cup
11. Oil-2 tbs
12. Cumin and mustard seeds-1/2 ts
13. Curryleaves-4

PREPARATIONS:

• Cook tuvar dal in pressure cooker till soft and set a side

METHOD:

1. Heat oil in a pan and make seasoning now add onions and chilis and fry well
2. Now add the tomatoes and cook for 5 minutes
3. Now add tamarind paste and water boil for 2 minutes
4. Now add powders and dal and  little water  boil for 5 more minutes
5.  add coriander leaves and close lid
6. serve hot with rice

 

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

 

ANDHRA THALI

Gongura senagapappu kura
Cauliflower masala
Menthukura chenagalakura
kakarakaya Vepudu


INGREDIENTS FOR GONGURA CHENAGAPAPPU KURA:

1. Gongura/sorrel leaves-6cups
2. Chenadal-1/2 cup
3. Garlic -8pods chopped into 2 halves
4. Methi/fenugreek seeds-1/2 ts
5. Salt-to taste
6. Green chilis-3 chopped
7. Oil-3 ts
8. Cumin mustard-1 ts

METHOD:

1. Heat oil in a pressure cooker pan and make seasoning add garlic and fry till golden brown
2. Now add leaves,chenadal and fry for minute
3. Now close lid and cook for 3 to 4 whistles or until done
4. Goes wel with rice and roti

CAULI FLOWER MASAL/GOBI MASALA:

ANDHRA RUCHULU-ANDHRA THALU

INGREDIENTS:

1. Cauli flower florets-3 cups
2. Onion chopped-1 cup
3. Tomatoes chopped-3
4. Yogurt-1/4th cup
5. Ginger garlic paste-2ts
6. Lemon juice-2 ts
7. Red chili powder-1ts
8. Turmeric-1/4th ts
9. Salt-to taste
10. Garam masala-1ts
11. Red food colour-2 drops (optional)
12. Dhaniya powder-1 ts
13. Oil-3 tbs

PREPARATIONS:

except cauli flower blend all the ingredients to very fine paste

METHOD:

1. Heat oil in a kadai and fry gobi till nice brown now add the masala and cook till it becomes dry on medium flame to avoid burning
2. This is quick and delicious recipe
3. goes well with rice and roti

MENTHUKURA CHENAGALA KURA/METHI LEAF CHENA CURRY:

Yet this another heathy recipe with much nutritional value
INGREDIENTS:

1. Chopped methi leaves-2 cups
2. Green chena-1/2 cup
3. Garlic chopped-2 tbs
4. green chilis-2 ts
5. Salt-to taste
6. roasted sesame seed powder-2 ts
7. Oil-1 tbs
8. Cumin mustard-1ts

METHOD:

1. Heat oil in a pan add seasoning and garlic fry till done
2. Now add methi leaves and fry for 5 minutes
3. Nw add boiled chena salt and green chlis and cook for 5 minutes
4. Finally add sesame seed powder and mix well
5. Healthy methi chena curry is ready to serve

KAKARAKAYA/ BITTERGUARD VEPUDU INGREDIENTS:

1. Bitter   guard chopped into circles-1 cup
2. Garlic pods-1
3. Red chili powder-1tbs
4. Salt-to taste
5. Coconut dry-3 tbs
6. Turmeric-pinch
7. Cumin-1/2ts
8. Oil-for deep frying

METHOD:

1. Deep fry karela and set a side
2. Blend all ingredints to fine powderMix karela with this spice powder and serve

ANDHRA LUNCH THALI

GUTTI VANKAYA
VELLULLI PODI PAPPU
MYSORE RASAM

1. GUTTI VANKAYA INGREDIENTS:

• Baby brinjals-12
• Tomatoes chopped-1 cup
• Onion chopped-1/2 cup
• Coriander leaves-2 tbs
• Ghus ghus/poppy seeds-2 ts
• Cinnamon-1/2 inch stick
• Cloves-3
• Tamarind-1 tbs
• Oil-3 tbs
• Red chili powder-1 ts
• Salt-to taste
• Turmeric-pinch

PREPARATIONS:

1. Heat 1 tbs oil in a kadai and roast whole masalas,now add onion tomato remaining ingrediets and cook till soft
2. Cool this mixture and blend to coarse paste
3. Make plus mark cut on brinjals and fry in 1 tbs of oil till soft,add little salt mix and set a side

METHOD:

1. Now heat remaining oil add ginger garlic paste and fry well,now add the crushed masala paste and cook,add brinjals and cook  till oil floats on the curry
2. Special dish which can be served with rice,fried riceor roti

INGREDIENTS FOR VELLULLI PODI PAPPU:

• Tuvar dal-1/2 cup
• Garlic chopped-2 tbs
• Sugar-1 tbs
• Red chili powder
• salt-to taste
• Turmeric-pinch
• Oil-2 tbs
• Cumin mustard-1 ts each
• Curry leaves-4

PREPARATIONS:

• cook tuvar dal with some water and it should be 80 % cooked but not mushy,cool and set a side

METHOD:

• Heatoil in a kadhai and make seasoning now add garlic and saute till it turns brown add the sugar salt turmeric chii powder and mix
• finally add cooked dal mix and cook for 5 to 6 minutes
• Tasty vellulli podi pappu curry is ready to serve
• Goes well with rice and also with jowari roti.

MYSORE RASAM INGREDIENTS:

1. tomatoes medium size-3
2. Tur dal-3 tbs
3.  tamarind paste-1 tbs
4. garlic -2
5. Pepper corns-1 ts
6. red chili powder-1 ts
7. Oil-1 tbs
8. Cumin mustard-1 ts
9. Curry leaves-1 ts
10. Hing-pinch
11. Dry chili's-4

PREPARATIONS:

• Pressure cook tomatoes chopped,chili powder,tamarind,garlic pepper corns and dal cool and blend to fine paste
• Now add required amount of water to form rasam consistency and transfer to a pan
• Let this rasam get boiled and mean while make thadka with the remaining ingredients and ad to the rasam
• Garnish with coriander leaves
• Tasty mysore rasam is ready to serve with rice

ANDHRA THALI-3G

Yes  I  called it as 3G lunch thali because unknowingly I prepared recipes with the veggies starting with the letter 'G'.All these are very tasty recipes served with rice,or paratha.the recipes in detail are as follows, in Telengana we call guvar as chevulakaya and puntukura for gongura.All these are traditional recipes which are made with very few ingredients without using masalas and we also feel the taste of the vegetable

Gokarakaya pachadi/
Gonura vellulli pachadi
Gokarakaya pulusu

1) INGREDIENTS FOR GOKARAKAYA PACHADI/CHEVLAKAYA PACHADI/GUVAR KI CHUTNEY:I learned this recipe from my mom

• Guvar/gokarakaya chopped-1 cup
• green chilis -2
• Tamarind flakes-1 tbs
• Roasted sesame seed powder-2 tbs
• Garlic medium-2
• Turmeric-1/8th spoon
• Salt-to taste
• Oil-2 tbs
• cumin mustard-1 ts
• curry leaves-2

ANDHRA RUCHULU-ANDHRA THALI

METHOD:

1. Cook guvar,chilis and tamarind with little water and a teaspoon of oil till soft
2. Cool this mixture,now pick the green chilis from the guvar mix and blend along with sesame seed powder,turmeric,salt,garlic to fine paste
3. now add the guvar and tamarind mix and just blend for 1 pulse mode just to crush guvar completely
4. heat remaining oil add seasoning seeds and curry leaves .
5. add this seasoning to the chutney and mix
6. Enjoy with steamed rice

GONGURA VELLULLI PACHADI:Here I am just sharing only the ingredients but no measurement,you can add ingredients  depending upon the quantity you take

• Gongura/amadi/puntukura/Sorrel leaves
• tamarind
• Garlic pods
• Red chili powder
• Salt
• turmeric
• roasted methi powder
• dhaniya powder
• oil
• Cumin and mustard
• Hing
• dry red chilis
• Chopped garlic

METHOD:

1. Cook gongura with tamarind and garlic pods with little  water and oil,allow it to cool and blend to fine paste
2. now make seasonin with remaining ingredient's and cool add powder and mix
3. Finally add blended paste mix and serve

GOKARAKAYA PULUSU/GUVAR TAMARIND STEW/GOKARAKAYA DAPPALAM

• Cooked guvar-1/2 cup
• tamarind paste diluted in water-1 cup
• Rice flour mix with water and make paste-2 ts
• turmeric-1/4th ts
• salt-to taste
• green chilis-4
• Chenadal-1 ts
• Cumin mustard-1 ts
• Oil-1 tbs
• curry leaves-4

METHOD:

1. Heat oil in a pan add seasoning,now add chilis and guvar fry for  few minutes
2. Add tamarind water and let it boil
3. Add turmeric,rice flour paste,salt,little jaggery
4. When the stew starts thickening switch of the flame
5. Serve hot with steamed rice

 

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

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

 

ANDHRA THALI

1. .Chinese spinach dal/బచ్చలి కూర  పప్పు ingredients :

• Chinese spinach chopped-3cups
• Chopped onion-2tbs
• Moongdal-1/2 cup
• Tuvardal-1/2 cup
• Green chili paste
• Salt
• Tamarind-small lemon size
• Turmeric-1/8th spoon
• Whole garlic pods-4
• Hing-pinch
• Ghee-1tbs
• Cumin mustard-1 ts

ANDHRARUCHULU- ANDHRA THALI

METHOD:

• Pressure cook Eaves,onion,turmeric,dals,chili paste,little oil ,tamarind flakes required amount of water cover it with steel plate and close lid of the pressure cooker and cook till done
• When pressure is down open the lid add salt and mix well
• Heat ghee in a pan add cumin mustard hing curry leaves and garlic fry till garlic turns light brown
• immediately add to the cooked dal mix and serve

2.Muli fry/ముల్లంగి fry ingredients:

1. Its similar to red radish fry I used white radish for this recipe.
2. please check the recipe of  red radish fry

3.Karela curry/కాకరికాయ కూర ingrediets:

1. Whole karela-3
2. Chopped onion-  3tbs
3. Vathal puli kulambu powder-1 ts
4. Red chili powder-1/2 ts
5. Turmeric-1/8th spoon
6. Jaggery-1ts
7. Salt
8. Oil-2 tbs
9. Cumin mustard-1 ts
10. Tamarind paste-2 TS

PREPARATIONS:

• Peal the ski of karela wash and chop into circles,remove seeds from each circle now the karela looks like a ring.To this karela rings add turmeric ad little salt and cook in microwave till done
• Now strain the rings and set a side

METHOD:

1. Heat oil in a pan add seasoning ,once the crackle add onion and fry till light brown add all the powders and tamarind paste salt
2. Cook till oil separates now add cooked karela rings and cook for 10 minutes and serve

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

ANDHRATHALI-7

Mondays lunch menu

• Plantain fry/aratikaya podi kura
• Ivyguard tomato curry/dondakaya tomato curry
• Besan ki kadi/buttermilk chikpea flour gravy seasoned with ghee
• Rice and pappadams

1.PLANTAIN FRY/ARATIKAYA VEPUDU- spiced dry plantain curry
preparation time-20 minutes
INGREDIENTS:

1. Medium size plantain or aratikaya-2
2. Red chili powder-2ts
3. Dry coconut powder-3ts
4. Roasted peanut powder/palli podi-2 ts
5. salt
6. Garlic pod-1
7. Oil-3 tbs
8. Cumin mustard-1ts

ANDHRA RUCHULU-ANDHRA THALI-7

PREPARATIIONS:

• Remove skin of plantain and chop into small cubes
• Cook plantain with turmeric and little water cool strain water and set a side
• Blend all powders and garlic pod until they are mixed evenly

METHOD:

1. Heat oil in a pan add plantain pieces and fry for few minutes until they turn crisp
2. now add the blended powder salt and mix cook for 5 minutes and serve

2]IVY GUARD TOMATO CURRY-preparation time-20 minutes
INGREDIENTS:

1. DOndakaya/ivy guard chopped length wise-1 cup
2. Chopped tomato medium-1
3. Chopped onion medium-1/2
4. Red chili powder-2ts
5. Salt-to taste
6. Curry powder-2 ts
7. Dry coconut powder-1ts
8. Oil-3 tbs
9. Cumin mustard-1 ts
10. Curry leaves-4
11. Turmeric-1/8th spoon
12. Coriander leaves-3 ts

PREPARATIONS:

• pressure cook ivy guard pieces till done ,drain excess water and set a side
• Fry the pieces in 1 tbs of oil until crisp and set a side

METHOD

1. Heat oil in a pan and make seasoning add onion  ginger garlic paste and fry for 5 minutes
2. add tomatoes cook till soft
3. Add powders salt and ivy guard pieces
4. Fry for 5 more minutes
5. Add coriander leaves and serve

BESAN KI KADI-chickpea flour butter milk gravy
preparation time -10 minutes
INGREDIENTS-

1. buttermilk-1 cup
2. Besan /chik peaflour-2 ts
3. Ginger garlic paste-1ts
4. Turmeric-1/8th spoon
5. Salt
6. Green chilis very tender Indian variety-6 to 8
7. Desi ghee-2ts
8. cumin mustard-1ts
9. Coriander leaves
10. curry leaves-4

PREPARATIONS:

• In a bowl mix  flour,ginger paste,water to fine paste
• make a scars on chilis and set a side

METHOD:

1. Heat ghee in a wok add seasoning immediately add butter milk mixture, chilis,coriander leaves
2. Cook on medium flame stir in the middle
3. boil till chilis gets completely cooked
4. this is very tasty when serve hot with steamed rice

ANDHRA THALI-6

For the sunday thali  the menu was

• Kuragayala pulusu
• Sorakaya kura
• Tomato alu curry
• Beets coconut  chutney
• Rice and pappadams

ANDHRARUCHULU-ANDHRA THALI-6

KURAGAYALA PULUSU:Sweet and sour veggies in tamarind sauce

Preparation time-20 minutes

INGREDIENTS:

• Frozen drumsticks-6
• Chopped bottle guard/sorakaya-10 cubes
• Chopped roma tomato-1 medium
• Chpped onion into cubes-1 small
• Medium size okra slitted-5 no
• Rasam powder-2 ts
• Jaggery-1tbs
• tamarind paste-2 tbs
• Salt-to taste
• Slitted green chilis-4
• Garlic pods-5 no
• Curry leaves-4
• Turmeric-1/8th spoon
• Salt-to taste
• Oil-1tbs
• Cumin mustard-1 ts
• Split urad and chenadal-1ts

PREPARATIONS:

• Microwave bottle guard pieces and drumstick pieces till cooked to soft,please use the stalk water while making the gravy

METHOD:

1. Heat oil in a pan and add the seeds and dals let them splutter
2. now add curry leaves and garlic,when garlic turns to light brown colour add the green chilis and tomatoes
3. cook for 2 minutes now add the remaining veggies cook for 5 minutes
4. now add tamarind paste,stalk water salt jaggery turmeric and rasam powder
5. mix well when the gravy starts boiling add salt  and turn off the flame
6. Can be served with rice or jowari roti

2.SORAKAYA KOBBARI KURA-bottle guard cook with raw coconut mixture

PREPARATION TIME-30 MINUTES

INGREDIENTS:

1. Bottle guard chopped to medium cubes-2 cups
2. Fresh grated coconut-1/2 cup
3. garlic pods-3
4. Green chili paste-2 ts
5. salt-to taste
6. turmeric-1/8th spoon
7. Dhaniya powder-2 ts
8. Oil-2 ts
9. Cumin mustard-1 ts
10. Curry leaves-4

METHOD:

• In a mixer jar blend coconut garlic pods salt dhaniya powder to fine paste
• Heat oil in a pressure cooker and make seasoning add curry leaves and bottle guard pieces
• fry for5 minutes now add the blended coconut paste turmeric and some water close lid and cook for 3 whistles or till done
• NOTE:add little water while cooking because bottle guard also releases water while cooking

TOMATO ALU CURRY:Potato cooked in tomato gravy

preparation time 20 minutes

INGREDIENTS:

1. Chopped potato-1/2 cup
2. Tomato medium size-1
3. Tomato paste-1 small can
4. Curd-2tbs
5. Ginger garlic paste-1 ts
6. Red chili powder-1/2 ts
7. Curry powder-1ts
8. Salt-to taste
9. Coriander leaves-2ts
10. Oil-1 tbs

METHOD:

1. Heat oil in a pan and cook potatoes and the chopped tomato
2. When they are cooked add the tomato paste,curd and some water
3. When the gravy starts boiling add the powders and salt
4. Cook till the curry thickens
5. Add coriander leaves and serve

BEETS COCONUT CHUTNEY:

preparation time-15 minutes

INGREDIENTS:

1. Grated beetroot-1 cup
2. Coconut fresh one-1/2 cup
3. Green chilis-2
4. Garlic-1 salt-to taste
5. tamarind-1/8th spoon
6. Salt-to taste
7. Oil-2 ts
8. peanuts-2 ts
9. Cumin mustard-1 ts
10. Split urad-1ts

METHOD:

1. Heat 1 ts of oil and fry the grated beets till soft
2. cool and blend along with other ingredients
3. Heat oil in a pan add seasoning and hing
4. Add this seasoning to the blended chutney mix and serve

ANDHRA THALI -5

For this saturday I made simple thali with 5 items,the menu was
Dryfruit veg fried rice
Tomato gravy
Radish riatha
Alu-65
Gobi-65

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/otato 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

ANDHRA THALI-5

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 dryfruits saute till raisins puffsup and dry fruits turn crispy
3. Now add  chopped veggies and cook till cruncy
4. Add biryani masala salt  and cooked rice then fry well
5. Finally add the few drops of yellow food color and mix half ortion 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
INGREDIENTS AND METHOD

1. Tomato paste-2 cans medium size
2. Onion paste-2ts
3. Ginger paste-1ts
4. Fresh curd-1/2 cup
5. Rasam powder-1 ts
6. Salt-to taste
7. Coriander leaves-3ts
8. 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 aste 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
INGREDIENTS AND METHOD

1. Grated white radish-3 ts
2. Chopped onion-2ts
3. Beaten curd-2 cups
4. Coriander leaves-2 tbs
5. Salt-to taste
6. Pepper powder-1/8th spoon

METHOD:

1. Squeeze excess water from grated radish
2. Ina bowl mix all the ingredients and serve

ALU65 :Boied potatoes fried in batter
preparation time-20 minutes
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 concious)
9. Oil-for frying

PREPARATIONS:

• Blanch potatoes and seta side
• Mix all flours add some water and make batter of medium consistenty
• 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-5minutes
INGREDIENTS AND METHOD:

1. Gobi florets-2 cups
2. Maida/all pupose flour-2tbs
3. Corn starch-2 tbs
4. Chik pea flour/besan-1tbs
5. Baking soda-2 pinches
6. Pepper powder-1/2ts
7. Salt-to taste
8. oil-for deep frying

METHOD:

• Heat oil in a deep pan
• Mean while mix flours add water and make batter of medium consitency like dosa batter
• Dip gobi and deep fry

ANDHRA THALI SOUTH INDIAN BREAKFAST THALI

South Indian authentic food has many varieties of recipes among them popular breakfast items include dosa,idli ,utappam and other.I want to post different variations of our south Indian breakfast items using the common ingredient dosa batter.Usually i prepare more quantity of dosa batter and divide it into 4 portions and mix other ingredients to make other items,this helps time saving and also gives different taste.it works for kids even .this entry is for srivalli's http://cooking4allseasons.blogspot.in/2012/04/5-years-of-blogging-celebration for the event INDIAN THALI MELA

coming to the menu the list as follows

COURSE-South Indian Breakfast thali
SOUTH INDIAN BREAKFAST SPECIALITIES
COOKING METHOD-Stove top cooking

1. Mysore masala dosa:south indian pancakes spreads with spicy masala and covered with potato curry( preparation time 10 minutes)
2. Utappam :pancakes with veggie toppings and spice powder( preparation time-8 min)
3. Set dosa:two pancakes served with onion topping and spice powder(preparation time-5 minuts)
4. Pongadalu/gunta pongadalu/paniyaram:steamed rice flour batter muffins ( preparation time- 10 minutes)

DRY CURRIES/SPICE POWDERS

1. Alu curry/alu bhaji-curry made with boiled potatoes herbs abd spices
2. Spicy roasted chenadal powder-a lentil variety blended with spice powders
3. Spicy peanut powder-Roasted peanuts blended with spices

ACCOMPANIMENTS

1. Masala chutney-onin tamarind spread for dosa
2. Peanut lemon chutney-seasoned chutney made with peanut and lemon juice

SALADS

1. Salad
2. Curd/yogurt

ANDHRA RUCHULU-SOUTH INDIAN BREAKFAST THALI

BASIC DOSA BATTER :-

• soaking time-4hours if hot water added
• Preparation time-10 minutes if blended using grinder
• Fermentation time-6 to 8 hours
• Serving size-3 adults for 4 varieties of breakfast items

INGREDIENTS

1. Sona massorie rice-2 1/2 glass
2. Split urad dal-1 glass
3. Fenu greek seeds 1ts

METHOD:

1. combine all ingredients by filling the vessel with hot water and close the lid after 3 to 4 hours you find them perfectly soaked
2. Now blend into coarse paste and place them in a large container close lid cove a thick turkey towel or any other blanket and put in a dark place like kitchen cabinets or according to your convenience
3. After 6 to 8 hours you can see the batter risen to thrice its usual quantity,the batter is ready to use, put it in the refrigerator and use how much quantity you want make each item.
4. Now let me tell you about each menu item using the basic dosa batter

MYSORE MASALA DOSA- south indian pancakes spreaded with spicy masala and covered with potato curry

Mysore masala dosa is the most poular item beecause of its specific masala and stuffed alu curry .It takes little time to prepare the item

INGREDIENTS FOR MASALA:(preparation time -15 min)

1. Puttukadalai or roasted chenadal- fistful
2. Red chili powder-1/2 ts
3. Salt-to taste
4. Lemon juice-2 ts
5. Ginger garlic paste-1ts
6. Onion-4 tbs chopped

METHOD -place all ingredients in the blender and blend coarsely

INGREDIENTS FOR ALU CURRY/ALU BHAJI:( preparation time-25 minutes)

1. Medium size potatoes-2
2. Chopped onions-1 no
3. Slitted green chili's-5no
4. Sesame seeds-1 ts
5. Salt-to taste
6. Turmeric-1/8th spoon
7. Finely chopped curry leaves-1ts
8. fennel seeds crushed-1/2 ts
9. Oil-2 ts
10. Cumin mustard-1/2 ts each
11. Urad dal and chenadal-1 ts each

METHOD:

1. micro wave potatoes until done mean while heat oil in a wok add seeds and let them splutter
2. Now add the chili's onion and cook till onion turns light brown add salt,turmeric and the mashed boiled potato cubes then sprinkle lemon juice and the coriander leaves

INGREDIENTS FOR MAKING THE MYSORE MASALA DOSA preparation time-5 min for each dosa

1. Basic dosa batter
2. Alu masala
3. Mysore masala
4. Sour cream
5. Peanut lemon chutney

METHOD:

• Heat tawa and sprinkle water clean the tawa and spread a ladle ful of batter in circular motion till the batter spreads thin all over the tawa
• Spread the mysore masala and put some alu curry and apply oil and the sour cream
• you can see the dosa turned light brown color and slowly the dosa comes out from the tawa roll the dosa like a mat and serve with peanut lemon chutney

SET DOSA:two pancakes served with onion topping and spice powder
As the name indicates we serve two dosas ,these dosas are medium consistency in between the paper dosa and the utappam.

INGREDIENTS FOR MAKING SET DOSA: (preparation time-5 minutes)

1. Basic dosa batter
2. Finely chopped onion
3. Spicy roasted chenadal powder
4. Oil

METHOD :

         Add salt to the dosa batter and mix

• Heat the tawa and sprinkle some water clean and spread a ladle ful of batter and should spread in medium consistency less then the utappam,sprinkle onion ,chenadal powder and some oil
• Cook till done ,make another dosa and repeat the process
• serve the set dosa with the chutney

MINI UTAPPAM :pancakes with veggie toppings and spice powder( preparation time-8 min)

For the utappam batter we make little variation ,to the regular dosa batter I mix rice flour paste and ferment it for 3 hours ,you need not worry regarding meseaurement it depends upon the quantity of dosa batter you take.Mini utappams look so attractive even for the kids I make this very often as my little one likes this a lot

INGREDIENTS

• Utappam batter
• Salad- mix
• Roasted chenadal powder
• Oil

METHOD

• Heat tawa and apply oil spread 1 table spoon of batter and let it spread on its own .Look the batter should be medium consistency.
• Now spread the salad mix,sprinkle chenadal powder apply oil and press with the spoon so that the mix sticks to the batter
• apply oil and flip cook till light brown

If you have big tawa you can make 4 to 5 utappams at a time this helps to save time.Enjoy this tasty utappam by serving with chutney

INGREDIENTS TO MAKE GUNTA PONADALA/PANIYARAM:steamed rice flour batter muffins ( preparation time- 10 minutes)

Gunta pongadalu or ponganalu a very tasty item,for this recipe also i make little variation by adding semolina paste to the regular dosa batter and ferment for 2 hours and add little baking soda to get soft and crispy pongadalu

INGREDIENTS

• Pongadalu batter-4 cups
• Onion chopped-1
• Green chili paste-1 1/2 ts
• Salt
• Finely chopped curry leaves-1 tbs
• Finely chopped coriander leaves-1 tbs
• Soaked chenadal -2 tbs
• Oil-2 ts
• Cumin mustard-1 ts

METHOD:

• Heat oil in a pan add cumin mustard and let them splutter add the leaves onions and the dal mix well
• Add the chili paste little salt and turn off the flame.
• Now mix this to the pongadalu batter
• Heat the pongadalu tawa looks like muffin maker
• Pour few drops of oil in each hole and fill the batter
• When the batter is cooked flip the pongadalu with spoon or a bamboo stick and cook till brown
• Serve with chutney and the curd

.for the curd , mix some spicy powder and serve

PEANUT LEMON CHUTNEY-dip made of roasted peanuts herbs and lime juice (preparation time-5 minutes)

INGREDIENTS

1. roasted peanut powder-2 tbs
2. Dry coconut powder-2 ts
3. roasted chenadal-3 ts
4. Lemon juice-2 ts
5. Garlic pod-1
6. Green chili paste-1/2 ts
7. fresh coriander leaves-1 tbs chopped
8. salt-to taste

METHOD

• In a belender place all the ingredients add some water mix and blend to fine paste

INGREDIENTS FOR MAKING ROASTED CHENADAL POWDER: lentil blended with chili powder and garlic(Preaparation time-5 min)

1. Roasted chenadal-fistfull
2. Dry coconut powder-3 ts
3. red chili powder-2 ts
4. Garlic pod-2 chopped
5. Salt-to taste
6. Oil- 2ts
7. cumin mustard-1 ts
8. Curry eaves finely chopped-2 tbs

METHOD:

•  take the mixi jar place dal powders and garlic and blend to fine powder
• Heat oil in a pan and make seasoning add curry leaves switch off flame add it to the powder and mix well.tasty and spicy puttukadalai powder is ready to serve

SALAD-MIX TO SPREAD ON BABY UTAPPAM (preparation time-5 minutes)

INGREDIENTS

• Finely chopped onion medium-1
• Grated carrot-1 full
• Finely chopped green chili's-1 ts
• Finely chopped-coriander leaves-3 tbs

ANDHRA THALI-4

Hello the weekend andhra thali menu as follows.This entry goes to srivallis Indian Thali Mela

1. French beans besan
2. Potlakaya aava/snake guard cooked with mustard coconut gravy
3. Tomato pachadi
4. Mint tomato rasam
5. Menthi majjiga/buttermilk flavored with fenugreek powder
6. Tindora tomato fry/dondi deep fried and seasoned  with tomato and onion
7. Steamed rice
8. Pappadams

INGREDIENTS FOR FRENCH BEANS BESAN

• Frozen french beans-1pack
• Chopped onion-1/2 cup
• Besan or chickpea flour-2 tbs
• Green chili paste-2 ts
• Vamu/ajwain/carom seeds-1/8th ts
• Sesame seeds-1 tbs
• Cumin mustard-1/2 ts
• Salt-to taste
• turmeric-1/8th spoon

PREPARATIONS:

• Microwave beans and cook till done

METHOD:

• Heat oil in a pan add seeds and let them splutter
• Now add onions and chili paste and saute till onion turns pink
• Add beans and fry for 6 minutes
• add besan flour and salt cook till done

2.INGREDIENTS FOR POTLAKAYA AAVA

1. Frozen snake guard-1 pack
2. onion-2 tbs
3. Oil-3tbs
4. Cumin mustard-1 ts

INGREDIENTS FOR COCONUT  MASALA

1. Frozen coconut-1/2 cup
2. Curd-1/2 cup
3. Green chili paste-2ts
4. mustard powder-1ts
5. Roasted methi powder-1/8th spoon
6. Turmeric-1/2 ts
7. Roasted chanadal powder-12tbs
8. Salt-to taste
9. garlic pod-1

Blend all ingredients by adding some water and make fine paste

METHOD:

1. Microwave snake guard till soft strain and set a side
2. Heat oil in a pan and make seasoning add onion and snake guard pieces fry til done
3. Now add the mustard curd paste and little salt cook till done

3.TOMATO PACHADI:

1. Roma tomatoes-4
2. Onion-2ts
3. Green chilis-6
4. Roasted sesame seed powder-2 tbs
5. Roasted peanut powder-1 ts
6. Dry coconut powder-2 ts
7. Turmeric-1/8th spoon
8. Garam masala powdeer-1/8th ts
9. Salt-to taste
10. Garlic pod-1
11. Oil-2 tbs
12. Cumin mustard-1ts
13. Curry leaves-3
14. Hing pinch
15. Tamarind paste-1/2 ts

PREPARATIONS

• Heat 1 ts oil in a wok add chopped tomatoes onions and green chilis close lid and cook till soft
• Now in a mixi jar blend all ingredients to fine paste
• Heat oil in a pan add cumin and mustard curry leaves hing and fry
• add seasoning to the chutney mix well and serve

MINT TOMATO RASAM

1. Tomatoes chopped-1 cup
2. Crushed mint-1ts
3. Rasam powder-2 ts
4. Garlic paste-1 ts
5. Salt-to taste
6. Oil-1tbs
7. Cumin mustard-1 ts
8. Curry leaves-3
9. hing- pinch

PREPARATIONS:

• Cook tomatoes by adding little water till soft
• Now blend the tomato pieces to fine paste
• Heat oil in a pan and make seasoning add garlic paste and add the tomato puree and water if needed
• No add the powders and cook tiil done

INGREDIENTS FOR MENTHI MAJJIGA

• Curd-1 cup
• Chopped onion-1 tbs
• Chopped green chilis-1 ts
• Coriander leaves chopped -2tbs
• Sour cream 2tbs
• Roasted methi pwder-1/4th ts or less
• Turmeric-1/8th spoon
• Salt- to taste
• Curry leaves-4
• Oil-2 ts
• Cumin mustard -1/2 ts

PREPARATIONS:

1. In a bowl mix curd sour cream salt coriander leaves and little water then set it a side.
2. This  should be of medium consistency

METHOD

ANDHRA RUCHULU-ANDHRA THALI-4

1. Heat oil in a pan add cumin mustard curry leaves onion and green chilis saute well till onion turns light brown
2. Now add methi powder turmeric and mix well
3. Turn off heat and add this thadka to the curd mixture
4. Tasty menthi majjiga is ready to serve

INGREDIENTS FOR TINDORA TOMATO FRY:

1. Tindora/ivyguard/dondakaya/kovakkai chopped into circles-3 cups
2. Tomatoes chopped -1/4t cup
3. Onion chopped-1/2 cup
4. Salt-to taste
5. Red chili powder-1 ts
6. garam masala-1ts
7. Peanuts-fist ful
8. Turmeric-1/8th spoon
9. Cumin mustard-1ts
10. curry leaves-3
11. garlic pod chopped finely-1ts

PREPARATIONS:

• Deep fry dondi pieces till golden brown and set a side
• Fry peanuts and set a side
• In a bowl mix powders and salt Set side

METHOD:

1. Heat oil in a pan add cumin and mustard and curry leaves
2. Let them splutter now add garlic and onion fry well add tomatoes cook till soft
3. Now add fried dondi,peanuts ,powders and mix well
4. Tasty dondi fry is ready to serve

SERVE ALL THE CURRIES WITH COOKED RICE AND PAPPADAMS.TASTY ANDHRA THALI IS READY TO SERVE

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

                     

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

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