EGG PULUSU

Ingredients:
Boiled Eggs-5
onions -2
Tomato-2

salt to taste
chilli powder-1 tbsp.
Tamarind pulp
water

Tamarind soaked in 1 cup water

 Preparation:


Boiled eggs and keep aside

 

Cut onions and tomato into small pieces. Heat oil in a pan 

and add the cut onions. 

When the onions turn brown add the tomato pieces and 

fry for 2 minutes 

add salt,chilli powder and tamarind pulp.

Add 1/4 cup  water.

Now close the pan with a lid and allow it to boil.Then

add boiled eggs 

serve hot with white rice

Mamidikaya Pachadi

 

The podi (spice powder), pachadi (type of chutney) and the pickle form an integral part of Andhra cuisine and no Andhra vegetarian meal is complete without them. Other than the famous traditional Andhra Avakai (Mango Pickle), Andhra cuisine also boasts of an assortment of pachadis, one of them being mamidikaya pachadi.

 it is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw cuisine side dishes, is traditionally ground in a stone mortar and served with steamed white rice and ghee, tastes the best, the day its prepared unlike few other pachadis that have a longer shelf life.

Recipe source: Amma

Preparation: 15-20 mts

Serves 4-5 persons

Cuisine: Andhra

.

Ingredients:
1 cup of freshly peeled and grated raw mango (if the mango is too tangy reduce to ¼ cup)

Salt to taste
Red chilli powder- 1tbsp
Onion-1
For tempering:
1 tsp mustard seeds


1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)

Preparation:
 

1 Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown.

 
2.Add onions and fry them untill onions turn transparent.

3.Add grated mango, fry for 5 min.Add salt and red chilli powder fry for 3mins.

4. Serve with hot steamed rice and ghee. 

Menthu kura Pappu/Methi Dal

Menthu kura Pappu is a very nutritious Andhra dal dish that calls for  the use of tur dal and fresh methi leaves.

Ingredients:
1 cup packed menthu akkulu/menthu kura (fenugreek, methi) washed and picked
1 cup tur dal (kandi pappu, red gram)
1 medium sized onion chopped finely
1 tomato, finely chopped (optional)
4-5 green chillis slit length wise(indian variety)
Tamarind -soaked in water
1/3 tsp turmeric (pasupu)
5 garlic flakes slightly crushed
10 curry leaves
1 tsp cumin seeds(jeera)
1/2 tsp mustard seeds (ria,aavaalu)
1 tsp salt
oil
chopped coriander leaves for garnish
2 cups water

Preparation:
Pressure cook toor dal, menthu akkulu,onion,tomato,tumeric and green chillis and water for 3 whistles. 
Mash with ladle till well combined.Add salt  and tamarind water to this cooked mixture and boil for 5 min.

Heat 1 tbsp oil in a sauce pan and add the mustard seeds and let them splutter.Now add the cumin seeds, slightly crushed garlic, and curry leaves and fry for a minute. This is called “Popu” or “Talimpu” in Telugu (Andhra). The tempering adds flavor to the dish.
 

Garnish with coriander leaves.

Serve hot with rice and ghee, papad and vadiyaalu and you have a complete meal. You can also serve with rotis.
Absolutely nutritious and tasty dal.

Bendakaya fry / Ladies Finger fry

Ingredients :

Okra / Bendakaya – 250 grams or 1/4 kg

Oil – 2 tbsp oil

Ground nuts-3 tbsp

Turmeric powder – a pinch

Salto taste

Putnala pappu powder-3 tbsp

Fresh Curry leaves – 5 or 6

Onion, finely chopped – 1 (optional)

Method:

  Heat the oil in a pan and add mustered seeds,Curry leaves,Ground nuts and onions.Stir fry it for 5-6mins.

 Add a bendakaya pieces and tumeric to it and mix well .Saute on medium high heat for 3-4 minutes. Reduce to low flame, Add salt to taste and combine well.

Putnala pappu powder, Saute on medium flame 3-4 minutes

  Turn the flame off and serve it with  rice and chepati.

Note: Please do not mix the ladies fingers pieces very frequently, as the  ladies fingers has the tendency to split, when it is soft,  ladies fingers Seeds may appear at the top of the dish, which may damage the appearance.

Raw Mango Rice (Mamidikaya Pulihora)

Raw Mangoes in Spring/early Summer are a treat for fans of mango pickles. I have nostalgic memories of eating sliced raw mangoes with salt and mirchi powder at the street hawker's stall near home..Yummy...Any way I have made some small changes to the traditional mango rice (Mamidikaya chitrannam or mamidikaya pulihora in Telugu). Raw mango is primarily rich in Vitamin C. A delightful rice to enjoy indeed!!

Ingredients -

Cooked rice 3 cups

Mango 1 medium (1 cup approx) Grated

Coconut powder 3tsp

Turmeric - a pinch

Green chillies 3-4 nos (verticaly slitted)

Peanuts 1/4 cup

Cashew 10 pieces (Optional)

Coriander leaves for garnish

Salt to taste

Seasoning (oil, chana dal, urad dal, mustard seeds, jeera, dried red chilli, curry leaves)

Method of Preparation - 

 

 

Grind coconut,green chillis and salt.

In a skillet on a medium-high flame, heat some oil add seasoning, peanuts and cashews. After the mustard seeds start crackling, add green chillies turmeric, roasted fenugreek powder and coconut powder.

Add the grated mango. Mix for a couple of minutes.

Remove from the flame, add this mixture to a bowl with the cooked rice and mix well.

 

Serve hot.

 

BORUGULA UGGANI

INGREDIENTS :

1) Borugulu - 5cups.
2) Oil - 5tbs.
3) Onions - 3.
4)  Chillies - 3.
5) coconut-2 tbsp
6) Salt - required.
7) Mustered seeds - 2tbs.
8) Curry leaves - some.
9) Lemon juice - 10tbs.
10)Putnala pappu powder

Preparation:
1) Soak borugulu for 2mts.
2) Grind coconut,chillies and salt as powder

.
3) Take oil in the pan, add mustered seeds,curry leaves,chopped onions fry it lightly

4)Add borugulu,salt,coconut powder,Putnala pappu powder and lemon juice.

5) Serve borugula uggani hotly.

Beerakaya Curry

Ingredients :

Ridge gourds/beerakaya peeled and chopped into small pieces 3
Red chilli pwd 2tsp
turmeric 1 tsp
coriander pwd/dhania powder 1tsp
ginger garlic paste 1tsp
salt to taste

oil 2 tsp
mustard seeds 1/2tsp
curry leaves 2
onion finely chopped 1

chopped coriander leaves for garnish.

Masala powder:Grind all the below ingredients
Coriander powder-2tbsp
Coconut Powder-4tbsp
Garlic cloves- 3/4

Preparation :
1. Pre-heat oil in a cooking vessel. Add mustard seeds and let them splutter. Add the crushed garlic cloves and curry leaves and stir fry for a few seconds.

2. Add the chopped onions, sauté till the onions turn pink. Add the chopped ridge gourd pieces(Beerakaya), combine and cook on medium heat for 5 mts.

3. Reduce heat and cover with lid and cook further for another 7-8 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine.

4. Add the water, Masala powder and bring to a boil, reduce heat, cover with lid and cook till all the water evaporates.

5.Garnish with fresh coriander leaves and serve hot.

Manga Dal(Mamidikaya pappu)

Ingredients:

• 1 Raw Mango big
• 1/2 cup Toor Dal
• 5 Green chilli slit
• 2 cups water
• 1 Red chilli
• 1/2 tsp hing
• 1/2 tsp urad dal
• 1/2 tsp chana dal
• 1 sprig curry leaves
• 1 tbsp coriander leaves
• 1/2 tsp mustard
• 1 tsp oil
• Salt,to taste

Preparation:

Wash the mango,peel the outer skin.Chop into medium pieces. 
Pressure cook for 3 whistles raw mango,toordal,green chilli by adding water. 

wait till pressure settles down and then mash it with the masher and add salt. 

Heat oil and splutter mustard,urad dal and chanadal to light brown and red chilli, curry leaves,hing. 

 Add mango dal mixture 

Garnish with coriander leaves.Serve hot with rice

Note:Depending on the toor dal please reduce or increase the whistle.I normally keep 3 as it will be mashed almost.my mom doesn't cook again.just add the seasoning to the mango dal.

Rice Kheer(Sweet Rice Pudding)

This is a sweet dish of Rajasthan...This dish is best served chilled.It has lot of nuts and has a lovely rose flavour to it.....Please try this and let me know what you think...

Ingrediants:

Rice-100 gm

Milk-1 litre

Sugar-1 ½ cup

Cashew-50 gms chopped

Almonds(Badam)-50 gms chopped

Pistachios(pista)-50 gms chopped

Rose water-1 tblspn

Cardamom (Yelakai)-2 crushed

Ghee-2 tblspn

Method:

Soak basmati rice in water for 1 hour.Drain it and set it aside.

Heat ghee in a pan and fry rice in that for 3 min.Pour in the milk and let it come to a boil.Simmer for 30 min..

Add sugar and mix well.Let it cook for 15 min.Add in crushed cardamom and mix well.

Add in nuts and mix well.Drizzle some rose water in it and switch off the flame.

Serve warm or chilled.