Professional Documents
Culture Documents
This sunday, me and suresh have been to Little India,the home of indian community in singapore,
I happened to spot these cute little green brinjals at the local market in serangoon road. This is a
bustling market full of fresh vegetables, fish, meat, spices, flowers, souveneir items, clothes and
what not.
Vankaya has been an all time favorite in my home. Though I use all kinds of brinjals, cooking gutti
vankaya with these green ones especially brings out the best of this curry. This is one of the
traditional recipe which is a must in our family gatherings. One bite of it, and you are in heaven :-)
Ingredients
green brinjals - 11
oil - 3 tb sps
salt to taste
for stuffing
2 elaichi
oil - 1 tb sp
Preparation
1. heat kadhai, add 1 tb sp of oil. Add chana dal, urad dal, choppped ginger, garlic, cloves, elaichi,
cinanmon and fry for 3 minutes in low flame. add sesame seeds and fry till golden brown. switch
of the flame, allow the mixture to cool and grind them to a tight paste adding little water if
necessary.
2. Wash brinjals thoroughly in water and remove the stems. slit them in a plus shape.
3. Divide the ground paste into two halves(one for stuffing and the other for gravy).Carefully stuff
the ground paste into each brinjal. use your left hand to separate the slits and stuff the paste with
your right hand fingers slowly so that the brinjals do not break.
5. remove the lid, add the remaining portion of the ground paste, turmeric powder, chillie powder,
salt,water and mix gently so that brinjals do not break.
6. raise the flame and allow
the water to boil. once water has come to boil, lower the flame and cover with a lid. keep stirring
ocassionally. As the gravy turns thick switch of the flame.
Labels: brinjal, gutti vankaya iguru, gutti vankaya kura, stuffed baingan, stuffed brinjal,
stuffed brinjal curry
Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid. The superior
fiber found in okra helps to stabilize blood sugar.
For best cooking results, okra should be fresh (not frozen). The pods should be small (3 inches or
so long), or the okra becomes tough and stringy. If forced to use frozen okra, remove as much of
the moisture as possible before cooking by spreading on a paper towel, or patting it dry. I
remember my moms pattern to remove the moisture where she used to wash okra’s with fresh
water and wipe them up each separately with a dry cloth before she cuts them.
Ingredients
Okra (bhendi) – 20
1 Onion chopped
Curry leaves
a pinch of turmeric
Oil – 2 tb sp
Salt to taste
Seasoning
Preparation
3.In a pan heat oil, add seasoning, when the seeds splutter add curry leaves, onions and a pinch
of turmeric. Fry till onions are soft but not brown in color.
4. Add okra pieces, salt to taste, mix and cover the lid for 3-4 mts.
5.remove the lid and let it cook for itself undisturbed. Stir in between but not frequently.
6.once the pieces are soft and slightly crispy turn the flame off and serve hot.
bendakaya vepudu
Labels: bendakaya, bendakaya fry, bendakaya vepudu, lady finger fry, lady's finger
Andhra cuisine is a blend of both vegetarian and non-vegetarian dishes. Major part of non-
vegetarian dishes are made of chicken, meat and sea food like fish,prawns and crabs. The most
important spices used in Andhra region are ginger, garlic, cumin, fenugreek, cinanmom, cloves,
cardamom, poppy seeds, coriander seeds,star ani seed and bay leaves.
Kodi koora (Chicken curry) is one of the most popular dish in Andhra. Garelu (A snack made with
urad dal) and kodi koora is considered to be a great combination in Andhra. This is a curry which
is prepared with cubes of chicken cooked with onions and home-made masala.
Ingredients
Turmeric - 1 tsp
Chillie powder - 2 tb sp
Salt to taste
oil - 3 tb sp
water - 2 cups
Cloves (lavangalu) - 6
Cardamom (elaichi) - 3
Cashew nuts - 2 to 3 tb sp
Garlic - 3 pods
Preparation
1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and
garlic to smooth paste.
2. Wash chicken cubes with water. Add ground masala paste,2 tb sp of chillie powder, a pinch of
turmeric, and salt, leave aside for 15 mts.
3. Heat oil in a kadhai, add chopped onions, a pinch of turmeric, curry leaves, green chillies and
fry till golden brown.
4. Add chicken cubes and mix well. cover with a lid for 4 mts and let it cook in low flame.
5. Remove the lid, add 2 cups of water, cover and cook in low flame till the chicken pieces turn
soft. salt can be added at this point if not sufficient. once the chicken is soft, cook in high flame till
the gravy turns thick.
6. Garnish with coriander and serve hot with rice or chapathis. This goes well with both rice and
chapathis too.
Labels: chicken, chicken curry, chicken gravy, kodi iguru, kodi kura
Pulihora a sour, spicy hot and salty dish is considered to be a good stimulant for a dead tongue. It
is easy to cook and is a good stomach filler.
Hindus consider turmeric powder as a symbol of auspiciousness, this dish is therefore cooked for
almost all good occasions and during festive days. It is also distributed in temples under the
name of Prasad.In the North coastal part of Andhra Pradesh, people used to call it Saddi but
younger generations may not know this name. Pulihora can be made with a variety of
combinations using mango, lemon and tamarind. I would like to present the easiest way of
preparing it using lemon.
Ingredients :
Cooked Rice - 1 large cup (not too mushy and without lumps)
Green Chillies - 8-10 (Slit into two halves)
Chana Dal - 1 1/2 tb sp (Also called senagapappu/Bengal Gram)
Urad Dal - 1 1/2 tb sp (also called minapappu)
mustard seeds - 1/2 tsp (also called avalu)
curry leaves - 2 sprigs
ground nuts - 3 tb sp (also called pallilu/veru senagapappu)
turmeric - 1 t sp
oil - 3 tb sp
Lemon - 2 (squeeze juice without seeds and set aside)
salt to taste
Preparation:
1. In a pan, heat oil. Add Green chillies, Chana dal, Urad dal, mustard seeds, curry leaves,
groundnuts, turmeric and fry till golden brown. Switch off the flame.
2. Add salt and lemon juice to the above fried mixture and mix it with cooked rice thoroughly.
More lime juice can be added if you prefer sour taste.
Labels: lemon rice, nimmakaya pulihora, pulihora
A very tasty and an easily digestable dish that is popular in Andhra homes. My mom used to
make this dish during winter, serving it with hot rice, ghee, potato fry and gummadi vadiyalu...
mmm :-) the thought itself is mouth watering.
Ingredients
oil - 2 tb sps
turmeric - 1 tsp
salt to taste.
sugar - 1 tb sp (optional)
for seasoning
jeera - 1 tsp
red chillies - 4
1. Pressure cook kandipappu with 2 cups of water till 3-4 whistles and mash it smooth. Set aside.
2. In a separate sauce pan add 1 cup of water, brinjal, onions, okra, tomato, green chillies, curry
leaves and on medium heat cook till the vegetables turn soft. This would take around 15-20 mts.
3. Add, mashed dal, tamarind juice, salt, sugar,turmeric powder and allow to boil in low flame for
15 mts. Adjust tamarind juice and salt according to taste while cooking.
4. For the tadka/popu, heat 2 tb sps of oil in a pan. Add crushed garlic, mustard seeds, jeera, red
chillies, curry leaves and allow them to splutter. Add this seasoning to pappu charu. Allow to cook
for 3 more minutes, garnish with coriander and serve hot with rice.
This is another tasty dish with brinjal that my mother in law prepares and is a good when
accompanied with pappu charu, sambhar, or dal.
Ingredients
Fresh Brinjals - 10
Oil - 4 tb sps.
salt to taste.
for powder
jeera - 1 t sp
salt - 1 tb sp
for seasoning
mustard seeds - 1 t sp
jeera - 1 tsp
green chillies - 6
onions, chillies and roasted bengal gram powder
1. Heat a pan and fry roasted bengal gram, dried red chillies, jeera in low flame for about 4 mts.
Switich of the flame when bengal gram starts turning its color. Allow to cool, add salt and grind to
coarse powder.set aside. (This powder can be stored in a tight container for about a month).
2. Wash brinjals, slit them
into 4 halves (make a plus shape) leaving the stems.
3. Heat oil in a kadhai and fry brinjals in low flame till brinjals turn soft. (cover with a lid and stir
occassionally)
6. Add onions, and fry till soft (for about 4 mts in low flame).
7. Add fried brinjals to onions, and cook for 3 mts in low flame.
8. Add roasted bengal gram
powder, adjust salt and stir gently so that brinjals do not break. leave on low flame for 3 mts.
Andhra royyalu vepudu, a lip smacking sea food dish made with onions and Indian spices, always
proves to be a good hit during parties. A simple and easy dish to prepare.
Ingredients
Preparation
1. Grind poppy seeds, cloves, elaichi, dalchini, ginger, garlic, dhaniyalu,and jeera to
smooth paste and set aside.
2. Remove the shell of
prawns, add 1 t sp on turmeric and 1 t sp of salt. wash them well with lots of water (about 6 to 7
times). Drain water and set aside.
A south indian savoury, which is served plain as well as with a variety of fillings
too. One bite and you fall in love with it, I bet :-) . All you need is some time to
make this tasty breakfast. It can be served with accompaniments like coconut
chutney, peanut chutney, sambhar, or podis.
Ingredients
Preparation
1. Wash and soak urad dal, rice, chana dal and methi seeds together in lots of water for about 5-6
hours.
4. The quantity of batter increases by morning. Add 1 tb sp of salt to the batter, mix well. Now the
batter is ready for making dosas.
5. Place and heat a dosa pan (skillet) on the stove. Pour a laddle full of batter on the pan and
spread into thin round shape as shown below. Move the laddle in circular shape till the batter
turns into thin round shape. Sprinkle 1/2 tsp of oil on the sides and allow to cook till dosa turns to
golden brown in color.
Last friday when I was at fair price to buy some fruits I happened to find crabs
and the funniest part is how I picked and put them in the plastic bag, Each time I
pick a crab with the forceps kind of thing, those sharp edge legs get stuck on to
the bag. It so happened that by the time I finished putting 3 crabs successfully in,
half the bag was torn and the lady at the cleaning counter was laughing at me.
Finally managed and gave it to the same old lady for cleaning. She was so nice
enough to clean them up as they do it in India. Thanks to her, otherwise another
exercise would have started at home :-).
Each crab should be cut into 2 pieces(if crabs are small leave them as they are)
and the legs crushed slightly (with a pestle). Do not crush them fully, A slight
crack on the shell is sufficient. Wash them thoroughly with water and set aside.
Ingredients
1. Grind all the ingredients for the masala to smooth paste and set aside.
2. In a deep kadhai heat 4 tb sps of oil, add crabs with 2 tb sps of salt, 3 tb sps of
chillie powder, 1 tsp of turmeric, 6 green chillies and mix well for all the crabs to
get coated evenly.
2. Cover and cook for 5 mts on low flame. Add masala paste, mix well. Cover and
cook for 10 mts on low flame.
3. Remove the lid and add tamarind juice. Increase the flame and allow to cook
for 5 mts. Lower the flame again, cover and cook for about 30 mts till the
tamarind sauce turns to gravy consistency. Adjust salt according to taste.
Salt to taste
Oil - 2 tsps
How to ....
1. Beat the curds and water together softly without lumps or blend it in a mixer for about 30
seconds.
2. Add turmeric, chopped onions, green chillies to the beaten curds and mix well.
3. Heat oil in a pan, add jeera, mustard seeds, dried red chillies, curry leaves and fry for about a
minute on low flame then switch off.
4. Add this tadka to the beaten curds, mix and garnish with chopped coriander leaves.
5. Serve with rice and sun dried chillies (majjiga mirapakayalu/challa mirapakayalu).
Garlic cloves - 4
Salt to taste
Oil - 2 tsps
How to ....
1. Grind garlic, coriander seeds, and jeera coarsely. To it add sesame seeds and
grind to a coarse powder. Set aside.
2. Heat oil in a kadhai, add curry leaves, chopped onions and turmeric. Allow the
onions to turn light brown in color.
3. Reduce the heat to medium, add ground sesame powder, salt to taste and fry
for about 8 mins so that the curry doesn't stick to the pan.
4. Add chilly powder and fry for another 5 mins on low flame till the curry turns
golden brown .
5. Serve hot with steamed rice, a dollop of ghee and I bet u'll luv it.
Labels: nuvvula kura, sesame, sesame curry
Oil - 2 tbsp
Salt to taste
How to ...
1. Wash dal, add 3 cups of water, turmeric, 1/4 tsp fenugreek seeds, 1 tsp of oil, and
pressure cook till soft. Once cooked mash dal and set aside.
2. Heat 1 tbsp of oil in a sauce pan. Add mustard seeds and fenugreek seeds (1tsp), as
they start spluttering add curry leaves, garlic, green chillies and asofoetida powder.
5. Add mashed dal, tamarind pulp. Add water if the consistency of dal is thick. Cook for 4
mts on medium flame. Switch off.
6. Garnish with coriander and serve hot with steamed rice, a dollop of ghee accompanied
with potato fry or papads.
Labels: dal with tomato, pappu tomato, tomato dal, tomato pappu
Water - 2 cups
Oil - 1 tsp
Salt to taste
1. Wash dal and soak in 2 cups of water for 15 mts. Soaking helps dal cook
faster.
3. Once the pressure goes off, remove the lid, add salt and mash well.
4. Serve with hot steamed rice a dollop of ghee (clarified butter), avakayi with
papad or vadiyalu as accompaniment.
Other vegetables like cauliflower, sweet potato, french beans, brinjal etc., can
also be used to cook this dish. I could'nt go out to get them all and hence fixed it
up with what is available.
Cloves - 5
Ginger - 2 inch
Garlic pods - 2
Bay leaves - 3
Water - 1 cup
Salt to taste
Oil - 2 tsps
1. Pressure cook vegetables in 2 cups of water till 3 whistles. Once cool, remove
and drain excess water. Excess water can be saved and reused at a later stage
while adding water to this curry.
2. Heat 1 tsp of oil in a kadhai/sauce pan, add half the onions and fry till soft and
light brown in color. Remove from flame, allow to cool and grind to smooth paste
along with cloves, cinnamon, cardamom, ginger and garlic. Set aside.
3. Heat rest of the oil in a kadhai, add bay leaves, fry for a minute.
4. Add remaining onions and fry till soft and golden brown.
5. Add ground onion paste, chilly powder, coriander powder, cumin powder, salt
to taste and fry for 2-3 mts on medium flame.
6. Add boiled vegetables, green peas, cherry tomatoes and mix well.
7. Add water and bring it to boil, reduce the flame and allow to cook till the gravy
is thick.
8. Once the gravy is thick add garam masala, butter/cream and mix well.
9. Switch of the flame, garnish with
coriander leaves and serve hot with naan, roti or chapathis.
Labels: gravy with mixed vegetables, mixed vegetable curry, mixed vegetables
We need ....
Salt to taste
How to.....
1. Heat oil in a pan, fry methi seeds till they turn light brown in color.
2. Add asofetida, urad dal, chana dal, dried red chillies and fry on medium flame
till the raw smell of the dals disappears. Take care that the dals don't get burnt.
keep stirring continuously. This process takes about 5-7 mts.
How to .....
1. Wash and soak rice and urad dal in water for about 2 hrs.
2. Soak chana dal for about half an hour. Pressure cook dal in 1 cup of water till
4-5 whistles. Set Aside.
3. Grind rice and urad dal to smooth paste adding sufficient water. It should be
ground to thick dosa batter consistency. Set aside for 4-5 hours.
4. Heat a kadhai, add cooked dal, sugar, elaichi powder and on medium heat
keep stirring till the dal turns thick enough to make a ball. Stirring continuously
helps dal not to stick to the pan.
5. Allow the paste to cool. Grease your hands with oil or ghee and roll the paste
to lemon size balls as shown below. Set aside.
6. Add sugar to the fermented batter. I prefer adding sugar over salt to the batter.
Adding sugar gives a mild sweet taste when compared to adding salt.
Note: Left over batter can be used to make dosas. I generally take required
qty of batter, mix sugar accordingly so that the whole batter does'nt get
wasted just because the whole batter is sweet.
7. Heat oil in a deep pan. A tiny drop of batter put in the oil should pop up
immediately on the top. Reduce the heat to medium.
8. Dip each ball into the batter, so that it evenly gets coated. Drop them gently
into oil and fry them till golden brown. Fry the balls in batches depending on the
size of the pan.
9. Remove from oil, drain on a kitchen paper to remove any excess oil and serve.
Pulihora (Tamarind rice) with burelu makes an excellent combo.
Labels: boorelu, burelu, poornam burelu, purnam burelu
Mashed rice with rasam and a dollop of ghee is all that comes into my mind
whenever I think of her. As I got older I began to get addicted myself to this
delicious mild looking broth made with tangy tomatoes and fragrant coriander.
'Rasam' aids in digestion, helps in getting relieved from sinuses, and above all a
comfort food that soothes the indian palatte. This can be served as a soup
accompanied with pappadums, pakoras, any other starter or just eat it with plain
rice. A perfect combo on winter nights. I feel honored to pay tribute to my
grandma thru jhiva for love
We need ....
Medium sized tomatoes - 5 (cut into cubes)
Rasam powder - 2 tsps (I used 777 Madras rasam powder)
Black pepper powder - 1/2 tsp (increase if you want a more spicy version)
Tamarind - 1 small lemon sized ball (soaked in 3/4 cup water)
Turmeric - 1/4 tsp
Ghee - 1 tsp
asofetida/hing - 1/4 tsp
Oil - 1 tsp
Salt to taste
How to....
• In a sauce pan, heat ghee and oil together. Add tomatoes, turmeric, hing
and mix well. cover and cook till the tomatoes turn soft and mushy and the
juices running out.
• Add pepper, rasam powder and mix well.
• Add water and bring to a boil
• Squeeze out the pulp from soaked tamarind and add it to boiling rasam.
• Add salt to taste, mix well. Cover and simmer for 5 mts.
• In a pan, heat oil on low flame. Add mustard seeds, cumin seeds and
allow them to crackle. Add dried red chillies, curry leaves. Fry for 30 secs.
Turn off the heat and add the popu/tadka to rasam.
• Garnish with cilantro/coriander. Serve hot with rice, ghee and papaddums
you'll need
chicken - 1 lb (I've used chicken with bones) cut into bite sized
pieces
Turmeric - 1 tsp
ginger & garlic paste - 1 tbsp
cloves (lavangalu) - 10
Salt to taste
How to:
6) Once done allow the spices to cool off and grind all spices
together to a fine powder.
7) Heat the squeezed lime juice on low flame for 10 seconds
(Do not overheat). Alternatively you could warm it for 10
seconds in a microwave. Adding fresh lime juice will not let the
pickle stay fresh for long time and thats why we want it to be
warm.
9) If the pickle looks too dry a little bit of oil could be added. Its
not required to heat oil at this point of time.
10) Leave the pickle in the bowl for an hour and transfer it into
a closed jar. This pickle stays fresh for a month even if not
refrigerated. If you are not refrigerating the pickle and leaving it
outdoors, make sure the pickle is covered with good amount of
oil floating on top. It can be eaten on the day of preparation
itself. Serve it with steamed rice. Also goes well with dosas
and idlys too.
I have used organic eggs but normal eggs would also do as good as the organic
ones. Store bought or home made tamarind paste can also be substituted in this
dish. I usually soak tamarind in little hot water, extract the pulp out of it and
refrigerate it for further use. I have used sugar in the recipe but it can also be
replaced with grated jaggery or brown sugar as well. Lets hop on to the recipe.
1. Bring water to boil in a sauce pan. When the water starts bubbling up, with a
slotted spoon, slowly slide in one egg at a time into boiling water. Let the eggs
cook for 10-12 mts in the water. Switch of the flame. Allow to cool off a bit and
remove the shells. When in hurry. discard hot water and run the eggs in cold
water under a tap and remove the shells.
2. Another alternative I follow while boiling eggs is, pressure cook eggs with 4
cups of water to 1 whistle. Let the pressure settle down, then remove the lid,
discard the water and remove the shells of the eggs.
We need:
4 eggs (boiled, shells removed and make slits lengthwise)
lemon sized tamarind (soaked in 1/2 cup warm water and extract pulp out of it)
3 tbsps sugar
Salt to taste
How to:
• In a kadhai/wide pan, heat 1 tsp oil. Add pinch of turmeric and drop in
boiled eggs gently into the pan. Fry on medium flame for about 2-3 mts till
brown spots start appearing on the eggs. Remove and set aside.
• Add remaining oil ( 3 tsps) in the kadhai. Reduce the flame to low. Add in
methi seeds and fry for 20 seconds. Add mustard seeds, cumin seeds and
allow to splutter then add red chillies and fry for about 30 seconds.
• Throw in curry leaves, chopped green chillies and chopped onions. Add
turmeric (1/4 tsp), salt. Increase the flame to medium and fry till the onions
turn soft and light brown.
• Once the onions turn light brown, add ginger garlic paste and fry for about
1 to 2 mts till the raw smell disappears.
• Add cumin powder, coriander powder and chilly powder. Mix well and fry
for 1 minute.
• Add squeezed tamarind juice/pulp + 1 cup of water and bring it to boil. Add
sugar. Adjust salt and chilly powder. Simmer and let it cook for about 3-4
mts.
• Gently add in all the fried eggs, dropping one egg at a time. Allow to cook
for about 10-15 mts till the gravy thickens.
• Garnish with coriander leaves and serve hot with steamed rice.
Labels: egg, egg pulusu, guddu pulusu, kodi guddu pulusu, pulusu
Preparation
1. Wash and pressure cook dal adding a pinch of turmeric, ½ tsp of oil and 2 cups of water.
(adding turmeric and little oil to dal helps dal to cook fast and soft)
2. Once the pressure is gone
remove the lid of the cooker and mash dal with a masher.
3. Heat oil and ghee in a pan, add seasoning with a pinch of hing. when the seeds start
spluttering, add mango pieces, stir once and cover with a lid for 3 mts in low flame till the mango
pieces turn soft. Turn off the flame.
4. Add chillie powder and salt to mashed dal. Mix well. To this add the fried seasoning, little water
and cook in low flame for 3 mts for the dal to absorb the flavour of the seasoning.
This is a simple and easy to make chutney that goes well with tiffins like dosa, idli, mysore bajji....
What we need
for tempering
oil - 2 tsps
curry leaves - 2 sprigs
mustard seeds (avalu) - 1 tsp
jeera - 1 tsp
urad dal (minapappu) - 1 tb sp
red chillies - 3
Preparation
1. Heat 1 tsp oil in a pan and fry green chillies for 3 mts in low flame.
2. Allow to cool. Grind roasted bengal gram, grated coconut, fried green chillies and salt to
smooth paste. Set aside.
3. Heat 2 tsps of oil in a pan, add mustard seeds, jeera, urad dal, curry leaves, and red chillies.
Fry them for 2 mts in low flame. Add this to ground chutney.
A festive treat especially made for the sons in law of our family. Garelu, also called vada make a
perfect combination with kodi koora or kobbari pacchadi (coconut chutney). In my first few days
every time I make the dish, it was a disaster. Later I learned the right way from my mother in law.
Ingredients
Preparation:
1. Soak minapappu in water for about 4-5 hours/overnight. Drain water completely.
2. Grind minapappu in a mixer/blender without adding water to tight paste. The batter must be
thick that when you make vada's they should not run out of shape.
3. Remove and add salt, jeera, chopped onions, green chillies, coriander leaves and mix well.
4. Heat a deep pan with oil.
6. Take a small ball of batter on to your left hand, pat into round shape and make a hole in the
center.
7. Drop gently into hot oil from the sides. Fry till golden brown turning them both sides.
Ingredients:
minapappu - 2 tb sp
jeera - 1 tb sp
garlic - 2 cloves
oil - 2 tsps
for seasoning
jeera - 1 tsp
oil - 1 tsp
Preparation
1. Heat 2 tsps of oil in a pan, add urad dal, jeera, dhaniyalu, green chillies and crushed garlic. Fry
till golden brown. Remove and allow to cool.
3. Do the popu, by heating 1 tsp of oil in a pan, adding minapappu,mustard sees, jeera, curry
leaves, dried red chillies. Add this to ground chutney.
4. Goes well with all tiffins like vada, dosa, idli etc.,
pesarattu - upma a
scrumptious and filling meal, perfect for a sunday brunch :-)
pesarattu - upma is one of the tastiest and traditional breakfast of Andhra Pradesh. Its made with
moong dal or green gram lentil (also called pesalu in telugu). This tastes well with ginger chutney.
Ingredients for pesarattu (moong dal dosa)
green chillies - 8
salt - 2 tb sp
oil/ghee - 4 tb sps
Preparation
1. Soak moong dal over night, Next day drain the water, add 8 green chillies, ginger piece, 2 tb
sps of salt and grind into smooth paste adding little water.
pesarattu on pan
green chillies - 6 to 8
oil - 2 tb sps
ghee - 1 tb sp
water - 2 cups
salt to taste.
Preparation
1. Heat oil & ghee in a kadhai. Add chana dal, urad dal, mustard seeds, curry leaves and fry for 3
mts. Add slit onions, chopped ginger, curry leaves and green chillies.
5. Turn the flame off and cover with a lid for 4 mts. serve hot with pesarattu.
Ingredients for ginger
chutney
jeera - 1 tsp
oil - 3 tb sps
salt to taste
Preparation
1. Heat oil in a pan and fry chana dal, urad dal, coriander seeds, jeera, green chillies for 3 mts in
high flame
2. add ginger pieces to it and fry for another 2 mts in low flame. switch off the flame.
3. allow this mixture to cool, add tamarind, jaggery, salt and grind to smooth paste adding water.
Labels: allam chutney, allam pacchadi, ginger, moong dal dosa, pesarattu, upma
Moms Kitchen - Andhra Recipes
June 18, 2006
Mysore Bajji
A delicious breakfast which we like a lot. I remember my mom making the batter and leaving it
overnight. That makes bajjis come out soft and tastier, says mom.
What we need:
maida - 2 cups
jeera - 1 tsp
salt to taste
2. In the morning add salt, cooking soda, onions, green chillies, and jeera to form a thick batter
without lumps as shown.
4. These bajjis can also be made instantly if you have left over sour curd at home. Just sieve
maida, mix with sour curd, cooking soda, onions, green chillies, jeera and fry them as shown
below.
Labels: bajji, mysore bajji
Cauliflower Masaledar
Ingredients
onions - 2 (chopped)
capsicum - 1
tomato - 1 (chopped)
cloves - 3 (lavangalu)
elaichi - 1
jeera - 1 tsp
garlic - 2 cloves
salt to taste
oil - 3 tb sps
Preparation
1. Add 1 tsp of salt in hot water and soak cauliflower florets for 3 mts.
4. Grind tomato, poppy seeds, cloves, elaichi, dalchini, dhaniyalu, jeera, ginger and garlic, fried
onions and capsicum to smooth paste. set aside.
5. Heat 2 tb sps of oil in a pan, fry remaining onions till golden brown. Add cauliflower florets, mix
well and cook with lid covered for 3 mts in low flame.
6. Add ground paste, 1 1/2 tb sps of chillie powder, salt to taste and 3 cups of water. mix well.
Turn to high flame and bring to boil. Allow to cook with lid covered till gravy turns thick and
cauliflower pieces are well cooked.
7. Garnish with coriander and serve hot with rice, chapathis or roti.
Labels: cauliflower, cauliflower curry, cauliflower masala, gob