Showing posts with the label Andhra Cuisine

Verusenaga podi (Peanut and Copra powder)

Ingredients: Peanuts - 2 cups Cumin seeds - 2 tbsp Red chilly - 8 nos Dry coconut (Copra) - 1/2 Garlic cloves - 15 nos Gingely Oil - 1 tbsp Curry leaves - a few Salt to taste Method: Dry roast the peanuts. Remove the skin by rubbing them with hand. Add oil to the pan and add the remaining ingredients to it and fry till they become golden brown in colour. Spread in a plate and grind it along with ground nuts to a fine powder. This can be served with hot rice and ghee.

Aratikaaya Masala Pulusu (Raw Banana in gravy)

Ingredients: Raw Bananas - 5 to 6 nos Vegetable oil - 3 to 4 tbsp Turmeric powder - 1 tsp Tamarind paste - 2 tbsp Curry leaves - a few Oil - 3 to 4 tbsp Mustard seeds - 1/2 tsp Chilly powder - 1 tsp Garlic - 5 cloves Ginger - 1/2 inch piece Rice - 1 tsp Salt to taste Coriander leaves - 1/2 cup Method: Make a paste of ginger, garlic, rice. Peel and cut the bananas into bigger cubes. Boil the banana pieces till they become soft or pressure cook it for 1 whistle. Heat oil in a pan and add mustard seeds to it. When it splutter add curry leaves, the ground paste and mix well. Add turmeric powder, chilly powder and salt. Add 2 cups of water to the tamarind paste and add it to the pan. Add the cooked banana pieces and salt. Cover the pan and cook till the gravy thickens. Garnish it with finely chopped coriander leaves. Goes well with Garlic rasam.

Andhra cuisine

A collection of recipes from the state of Andra Pradesh Pesarettu Verusenga Podi Aratikaya Pulusu (Raw banana in spicy gravy) Mango Pickle Andhra Style Nalla Karam Aval Payasam Athirasam

Peserat Dosai - Moong dal dosai

This is an Andhra style Adai dosai that is made specially with moong dal. Ingredients: Moong Dal - 3 cups Boiled Rice - 1 cup Red Chilly - 6 nos Peserattu Batter Green Chilly - 2 nos Salt to taste Curry Leaves - 1/2 cup Coriander leaves - 1/2 cup Asafodeita - 1 inch piece Method: Wash and soak the dal and rice for about 2 hours. Grind it along with the other ingredients to a fine batter. Heat a tawa and pour the batter just like dosa and spread it evenly. When one side is crisp, turn it to the other side. Cook for about a minute. Transfer to a serving plate and serve with mint chutney, sweet mango pickle, mor kuzhambu or honey.

Mango Pickle Andhra Style

Ingredients: Mango - 4 fresh firm sour mangoes Red chilly powder - 4 cups Mustard powder - 5 cups Salt - 4 cups Turmeric powder - 1/4 cup Fenugreek powder - 1/4 cup Sesame oil - 1 kg Garlic - 100 gms or 30 flakes Method: Wash and dry the mangoes. Wipe the outer clean. Cut the mangoes into big pieces. Rub all the pieces with about 4 tbsp of oil. In a shallow vessel, mix chilly powder, mustard powder, salt, fenugreek powder and turmeric powder. Add 1 cup of oil to it and mix to a fine paste. Add the peeled garlic cloves to it. Add the mango pieces to the mixture so that all the pieces are coated with the paste. Transfer the mango pieces to a jar. Add the remaining paste on top of the pieces. Cover the jar with a piece of cloth and leave it for 3 days. Add 1 cup of sesame oil to the mango pieces on the 4th day and turn the pieces up and down using a dry wooden spoon. Leave it for a week more. After a week add the remaining sesame oil and mix well. Spicy Andhra style mango p

Nalla Kaaram - Black Chilly Powder

Ingredients: Red chillies - 1/2 kg Crystal salt - 1/2 cup Tamarind - 1 big lemon size Coriander seeds - 2 1/2 cups Garlic - 1/4 kg Black Urad dal - 2 1/2 cups Cumin seeds - 1/4 cup Fenugreek seeds - 2 tsp Asafodeita - 1 inch piece Turmeric powder - 1/4 cup Curry leaves - 1 cup Oil - 1/4 cup Method: Spread the red chillies in a plate and leave it in sun for about 5 to 6 hours. In a dry pan fry the fenugreek seeds till it turns golden brown. (Fry it not more than a minute). Fry the black urad dal in a dry pan till it turns pink in colour. Fry the coriander seeds in low flame till it turns slightly brown in colour. Add the cumin seeds just before removing the coriander seeds from the pan. Fry the chillies in about 5 tbsp of oil till it turns slightly black. Add the asafodeita piece too along with the red chillies. Cut the tamarind into small pieces and add it to the oil and fry it too along with the red chillies. Peel the garlic and fry it in little oil till it becomes

Aval Payasam - Ugadi Special Recipe

Ingredients: Beaten Poha - 1/2 cup Cream Milk - 1 litre Sugar - 1 cup Cardamom - 2 pinch Cashew Nuts - 8 to 10 pieces Badam (Almonds) - 8 pieces Unsalted Pista - 8 pieces Raisins - 10 to 12 nos Ghee - 1 tbsp Method to make Aval Payasam: Soak Beaten Poha in water for about a minute. Drain the water and let it set for a few mins. Boil milk and let it reduce to 3/4th. Add the poha and mix thoroughly. Add sugar and stir till it mixes well. Remove from flame and add cardamom to it. Fry cashew nuts and raisins in ghee and add it to the payasam. Deskin Almonds and cut that and pista into small pieces and add to the payasam.

Athirasam, Ariselu (Ugadi Special)

The dish which is called as Athirasam or Adirasam in Tamilnadu is known as Ariselu in Karnataka and Andhra. On Ugadi, this dish is made as a special dish. Ingredients: Processed Rice Flour - 4 cups Jaggery - 3 cups Oil - For frying Cardamom Powder - 2 pinch Sesame seeds - 1/4 cup (this is must if Ariselu is made for Ugadi) Water - 1 cup Method: In a thick bottom pan add water and when it boil add grated jaggery and when it dissolves remove from flame and drain to remove the impurities. Keep the jaggery mixture again in flame, add cardamom powder and let it boil till it forms a syrup (if a drop of the syrup is put in water, it should settle well in the bottom). Add the rice flour slowly and keep stirring without forming any lumps. Remove from flame and when warm make balls and spread them in the shape of puris. Dab the puris with sesame seeds. Heat the oil in a pan and fry these puris in low flame till they turn golden brown. Store these in air tight container. Sesam