ANDHRA CUISINE

ANDHRA CUISINE

COMPILED BY

M.MOHANRAJ

S.K.T(2003TO2006)

CONTENTS

PREFACE

BIBLIOGRAPHY

INTRODUCTION

NAMES OF INGREDIENTS IN TELUGU LANGUAGE

FESTIVALS OF ANDHRA

VEGETARIAN DISHES

GENERAL INFORMATION

NON VEGETARIAN DISHES

RICE DISHES

SAMBHARS AND RASAMS

SNACKS

PICKLES

SWEETS

CHUTNEY POWDERS

DISHES FROM HYDERABAD

HOME REMEDIES

PREFACE

To all the readers, this project is a short insight view to the Andhra community, which is one of the vast culture of India. People though are spread all over the country, accepting new influences but maintaining their basic culture and tradition.

My main objective is to present to you all my community by giving a short history of their culture and some of the pleasant dishes which are relished in everyday life as well as on special occasions.

Hope this project of mine helps you in knowing my community fairly well.

BIBLIOGRAPHY

I would like to thank my mother, grand mother for helping me in compiling such a good project, where as I myself did not know my community’s origin and also by providing some of the recipes.

Apart from this I have also taken some help by referring to some of the books;

A COOKS TOUR OF SOUTH INDIA

(by vimala patil)

ANDHRA VANTAKALU

(by D.S. Rukmini)

DAWAT-E-HUDERABADI

(by Ayesha Begum and Niloufer)

TRAVEL AIDE

(BY Gaurav Dayal Bhargava)

INDIAN COOKERY

(by Mrs.Balbir singh)

INTRODUCTION

From the ancient diamond mines of Golconda in Andhra Pradesh came some world famous gems, like the Kohinoor and the Hope diamond. The mines today are a part of legend and history. But wander around this state, and one can still come across gems of many other varieties.

Its architectural and archaeological heritage spans a known history of over 21 centuries. This was the meeting ground of many schools of architecture, from the earliest Buddhist to the Indo saracenic, and excellent specimens of all of them are visible everywhere.

Nagarjunasagar is the world’s tallest mansonry dam. Salarjung museum has the largest one man collection of antiques and artifacts. Tirumala Temple is the world richest temple. And to top it all, the world highest broad gauge railway line is between Vishakhapatnam and Anantagiri.

Geographically, Andhra Pradesh can be divided into three zones, the coastal plain, the eastern ghats winding their way across the eastern and northern borders and the Deccan peneplain.

The coastal plain stretches from the northern most point of the staqte, in Srikakulam district, to the southern most, in prakasam district. Here are located the important towns of Vijayawads, Guntur, Rajahmundry, kakinada, eluru and Nellore. The deltas of the mighty rivers, the godavari and krishna form what can be called the Granary of the south.

West of the coastal plain, except for the stretch between the godavari and the krishna, lie a range of hills. The densely forested northern regions form what is known as the Agency Tracts where the colourful tribals live. In the southern parts of these ranges are some holy spots like Srisailam, Ahobilam and Tirupati.

The rest of the state forms the Deccan peneplains, which includes all the Telangana districts, part of kurnool district and Anantapur districts. A region of scanty rainfall, it is rich in mineral deposits.

As many as 34 rivers flow through Andhra pradesh, making it a River State. Of these, five can be classified as major rivers, the Godavari, the Krishna, the Pennar, the Vamsadhara and the Nagavati. The valleys of the rivers were the seats of great culture and the Godavari-Krishna basins saw the growth of many ancient dynasties.

HISTORY OF ANDHRA PRADESH

The earliest existing historical accounts of Andhra as a state date back to the death of Emperor Ashoka, when in the confusion that resulted, Satavahana, a small chieftain established a small independent kingdom around the modern Hyderabad. The dynasty that took his name ruled for 450 years, a period when Buddhism flourished. The satavahanas were followed by the Ikshvakus, the pallavas, the vishnukundins, the chalukyas and the cholas. The three century rule of the chalukyas was one of the great progress, the basement for the edifice of telugu culture was laid in this period.

The 12^th and 13^th centuries saw the rise and fall of the great kakatiya empire with warangal as its base. From its ashes rose four states, of which vijayanagar became the most well known, reaching its zenith during the reign of Krishnadevaraya.

With his death, the empire disintegrated, and the qutub shahis, the great builders came on the ascendant. In 1687, their fort of golconda fell to Mir Aumuruddin, former viceroy of the Mughals. The dynasty he founded, the Asaf Jahis, ruled Hyderabad till it became part of the Indian union.

ARCHITECTURE

starting from the Buddhist period to the present times Andhra pradesh has flourished in its architectural splendour. Stupa used to be the main construction of this period. To this wee added four AYAKA pillars and the encasing of brick structures with finely sculptured marble slabs giving dignity to the stupa at Amaravati, another Buddhist art flourished here for four centuries. Nagarjunakonds is another Buddhist centre. Its exquisite remains can be seen at the museum in Nagarjunakonds. Ikshvaku and Pallava rule saw the growth of cave temples in Buddhist tradition. They can be seen at vijayawada and Undavalli.

Chalukyan rule developed Dravid and vesara style of architecture. Basera temple of early chalukyan period is at Alampur. Dravida and Nagara temples of eastern chalukyas period are at Draksharamam, chebrolu and Amaravati. The vesara style was developed by the eastern gangas giving a new orientation at simhachalam. The kakatiyas improved the chalukyan style and raised excellent monuments at Hanamakonds, Ramappa etc. These mark the climax of the evolution of art and architecture in the South. Rayalaseema region is full of temples of Vijayanagara period. Notable feature of this period were the roomy mahamandapas and pillars with many pillarets projecting, huge animal brackets, small granite pavilions. Most important of this period is the temple at lepakshi.

Hyderabad is full of muslim architecture of the Nizam period. Of a later period is the famous Cathedral at Medak constructed in 1924.

MUSIC AND DANCE

Bharat Munis treatise on music and dance written about 300 years ago is considered to be the base of the classical arts. The local style of music is called carnatic. Andhra musicologista have made notable contribution to the growth and development of Carnatic music through the centuries. The great composer of carnatic music, Saint Thyagaraja was telegu speaking and was born at Tiruvaiyaru in Tamil Nadu. His contribution remains unparalleled.

Dance as an art has been practised in Andhra since the earliest times. The best known classical dance of Andhra is Kuchipudi, kuchipudi dance is the complete form. The dance is based on ABHINAYA. While the stage is simple, the artists have elaborate make up.

Yakshaghana is the dance drama. It is a dramatic composition set to music and sungand acted upon stage accompanied by instrumental music. It is prevalent in rural Andhra. Bommalata is a shadow play and a speciality of Andhra. In addition to the above are the tribal dance. Mention may be made of Dimsa, Ghasadi and Danderi. The telugu stage is also fairly well developed.

Paintings of Ajanta look like reflections in colour of Amaravati sculptures and prove that they are later developments of Andhra school of painting. This art of painting continued and can be found in some kakatiya temples. Mural paintings can be seen at Lepakshi and Sompeta.

FESTIVALS OF ANDHRA PRADESH

Besides celebrating the festivals like Diwali, Dasara, Navarathri, the most important is vinayaka chayturthi. The idol of Lord Ganapathi. The elephant headed God is worshipped for nine days and then taken out for immersion in water. Telugu New Year day falls in March April and is called Ugadi. Every temple has its own festivals which are celebrated from time to time. Among the other festivals are Mahasivarathri.

HANDICRAFTS

Andhra Pradesh has skilled artists who make handicrafts on a variety of medias. The materials produced by them have been acclaimed by one and all. The famous cotton and silk sarees of the region are known as pochampalli, venkatagiri, gadwal, dharmavaram, narayanpeth, sangareddy and armoor. Most of them are named after the manufacturing centre. The major handicrafts are Nirmal motifs consisting of paintings and furniture. Bidriware where an alloy of Zinc and copper is inlaid to the silver. The brocade shawls of Himroo, woollen carpets of Eluru and Warangal, Kondapally toys and dolls, the lace goods of Narasapur are some of the other articles which will attract anybody.

CULINARY

The major food of andhra is quite common with other southern states, except it is more spicy and hot. Andhra food in recent times has gained much popularity amongst the lovers of spicy food. Hyderabad is famous for its delectable kebabs, pulaos and biryanis, Nahari, sheep trotters and spices stewed for the whole night on low charcoal fire and is eaten in breakfast with kulchas, hot breads. Haleem made of pounded wheat and spiced mutton gravy, khormas, salans and Bhagara baingan are some of the other delicacies. Shahi tukra is the most preferred dessert. Grapes, custard apple and Mangoes are available in plenty during season.

NAMES OF INGREDIENTS IN TELUGU LANGUAGE

BAJRA SAJJALU

JOWAR JONNALU

LARGE WHITE GRAM KABOOLI SENAGALU

RAGI RAGULU

RICE(PAR BOILED) UPPUDU BIYYAM

RICE BIYYAM

RICE FLAKES ATUKULU

PUFFED RICE MURMURALU

VERMICELLI SEMIYA

WHEAT GODHUMALU

WHEAT FLOUR GODHUMA PINDI

WHEAT FLOUR(REFINED) MAIDA PINDI

PULSES AND LEGUMES

BENGAL GRAM(WHOLE) SANAGALU

BENGAL GRAM DHAL SENAGA PAPPU

BENGAL GRAM ROASTED PUTNALA PAPPU

BLACK GRAM DHAL MINAPA PAPPU

COW PEA BOBBARLU

FIELD BEANS CHIKKUDU(ANUMULU)

GREEN GRAM(WHOLE) PESARLU

GREEN GRAM DHAL PESARA PAPPU

HORSE GRAM ULAVALU

PEAS BATANI

RED GRAM DHAL KANDI PAPPU

LEAFY VEGETABLES

AGATHI LEAVES AVISE

AMARANTH SPINED MULLA THOTAKURA

AMARANTH THOTAKURA

AMBAT CHUKA CHUKKA KOORA

CABBAGE GOS KOORA

CORIANDER LEAVES KOTHIMEERA

CURRY LEAVES KARIVEPAKU

FENUGREEK LEAVES MENTHEM KOORA

GOGU GONGURA

MINT PUDINA

PONNANGANNI PONNAGANTI KOORA

SPINACH PALAKURA

TAMARIND LEAVES CHINTA CHIGURU

ROOTS AND TUBERS

BANA RHIZOME ARATI DUMPA

BEETROOT BEET

CARROT GAJJARA GADDA

MANGO GINGER MAMIDI ALLAM

RADISH MULLANGI

SWEET POTATO CHILAGADA DUMPA

TAPIOCA KARRAPENDALAMU

YAM ELEPHANT KANDA DUMPA

OTHER VEGETABLES

ASH GOURD BOODIDHA GUMMADI

BITTER GOURD KAKARAKAYI

BOTTLE GOURD SORAKAYA

BRINJAL VANKAYA

BROAD BEANS PEDDA CHIKKUDU

CASSIA(FLOWER) THANGEDU PUVVU

CHO CHO MARROW SEEMA VANKAYA

CLUSTER BEANS GORU CHIKKUDU

CUCUMBER DOSA KAYI

DRUMSTICK MULAGA KADA

TINDLE DONDAKAYA

GIANT CHILLIES MIRAPAKAYALU

KANKODA AKAKARA

LADIES FINGERS BENDAKAYA

PAPAYA GREEN BOPPAYI KAYI

PLAINTAIN FLOWER ARATI PUVVU

PLANTAIN STEM ARATI DOOTA

PUMPKIN GUMMADI KAYA

RIDGE GOURD BEERA KAYA

SNAKE GOURD POTLAKAYA

SPINACH STALKS PALAKURA

SUNDAKAYI USTHI KAYI

SWORD BEANS ADAVI THAMMA

NUTS AND OIL SEEDS

ALMONDS BADAM

CASHEWNUTS JEEDI PAPPU

GINGELY SEEDS NUVVULU

GROUNDNUT VERUSANAGA

MUSTARD SEEDS AVALU

PIYAL SEEDS SARA PAPPU

CONDIMENTS AND SPICES

ANISEED SOMPU

ASAFOETIDA INGUVA

BAKING POWDER THINE SODA

BAYLEAF PALAO AKU

CARAWAY SEEDS SHAH JEERA

CARDAMOM ELAKKAI

CHILLIES MIRAPAKAI

CINNAMON DALCHINA CHEKKA

CLOVES LAVANGALU

CORIANDER DHANIYALU

CUMIN SEEDS JEELAKARA

FENUGREEK SEEDS MENTHULU

GARLIC VELLULLI

GINGER ALLAM

GINGER DRY SONTI

JAGGERY BELLAM

MACE JAPATHRI

MARETI(BUD) MARATI MOGGA

NUTMEG JAJI KAYI

PEPPERCORN MIRIYALU

POPPY SEEDS GASAGASALU

REFINED CAMPHOR PATCHA KARPURAM

SAFFRON KUMKUM PUVVU

TAMARIND CHINTA PANDU

TURMERIC PASUPU

FRUITS

AMBADA AMRATAKAMU

AMLA USIRIKAYI

KILAPAZHAM WAKKAI

SWEET LEMON GAJANIMMA PANDU

LIME NIMMAKAYI

PAPAYA RIPE BOPPAYI PANDU

RAISINS KISHMISH

WOOD APPLE VELAGA PANDU

ZIZYPHUS REGU PANDU

Allam Pachhadi ( Ginger Pickle )

250 G Ginger

250 G Dried Red Chilly

250 G Salt

250 G Oil

400 G Jaggery

250 G Tamarind

2 Tbsp Curry Leaves

2 Tbsp Mustard Leaves

1 Tsp Turmeric

METHOD :

Soak tamarind in one fourth liter of warm water .

Wash and peel the ginger ,

Fry red chillies and hing in a little oil .

Brown mustard seeds , red chilly pieces , curry leaves in oil .

Grind all the remaning ingredients to a fine paste .

Use only the water in which the tamarind is soaked .

Mix the seasoning and chilli powder to it .

Mix together and bottle .

Lasts for one year .

Arati Kaya Kura (Plantain Curry )

3 nos Plantain

2 nos Onions -- Finely Chopped

6 nos Green Chiles -- Finely Chopped

1 Tsp Mustard Seed

1 Tsp Turmeric

50 G Coconut -- Grated

2 G Clove

2 G Peppercorns

1 Sprig Curry Leaves

3 Tbsp Oil

Salt And Sugar -- To Taste

METHOD:

. peel the plantains and cut them into cubes

. grind coconut, green chilies, cloves and peppercorns with a little salt

. cook the plantain in just enough water

. crackle mustard seeds, add turmeric, onion and curry leaves

. add the cooked plantain, stir for few minutes

. add the ground masala, sugar and salt to taste.

AVAKAI

1 Kg Unripe Mango Pieces

250 G Chili Powder

300 G Salt

250 G Mustard Powder

1 Tbsp Fenugreek Seed

100 G Turmeric Powder

250 Ml Oil

Method:

Mix all the ingredients together and add oil.

Let the mixture rest for 30 - 45 days.

If desired add 200 gm. of whole bengal gram or garlic to it on the third day.

Bajji Mirapakaya Kura (Stuffed Chillies)

12 pieces Chillies -- Cut Into 4

1 Tbsp Poppy Seeds

1 Tbsp Roasted Bengal Gram

50 Grams Fresh Coconut

30 Grams Tamarind

10 Grams Salt

2 Grams Turmeric

1 Sprig Coriander Leaf

4 Tbsp Oil

METHOD:

Wash and cut the chillies into four sections, keeping the stalk and four sections together.

Grind all the above ingredients into a soft paste and stuff into the split chillies.

If desired, cut two onions and mix the peces in the paste.

Heat four tea spoons of oil in a vessel, keep on fire and put the stuffed chillies into the oil and fry for a couple of minutes.

Then pour some water and allow it to simmer.

After the chillies are well cooked, remove from fire.

Bobbarla Bajjilu ( Cow Gram Cakes )

250 G Cow Gram Dal -- Soak It For 4 Hours

4 pieces Onion

20 pieces Green Chiiliies

5 G Ginger

Coriander -- To Taste

Curry Leaves -- To Taste

Salt - - To Taste

-soak the cow gram for 4 hours

-Remove the husk by washing

-grind the dal adding green chillies, ginger and salt

-mix chopped onion,coriander and curry leaves and make round cakes of batter

-fry cakes in oil

Chapa pulusu (fish in a spicy tangy sauce)

250 grams fish

1 tsp cumin seed

2 tbsp poppy seeds

150 grams onion

30 grams ginger garlic paste

1 tbsp red chilli powder

1 tbsp dhania powder

2 tbsp oil

100 ml tamarind pulp

5 grams salt

METHOD:

Heat oil, add cumin seeds and chopped onions.

Add ginger garlic paste and brown it.

Take strong extract of tamarind and add red chilli and dhania powder.

Add fish and simmer till they get cooked.

Chegodi

1 Cup Rice Flour

11/2 Cups Water

1 Tbsp Bengal Gram Dal

1 Tbsp Salt

1 Tbsp Sugar

1 Tbsp Oil

Oil -- To Fry

*keep on fire the water vessel and all other ingredients except flour.

*on boiling add flour and allow to cook for two minutes and insert a long wooden ladle to mix

*continue cooking for fifteen minutes on slow fire

*mix it well to prevent any lumps forming with the help of the ladle on cooling ,knead it as for chapathi preperation

*prepare lime size balls roll them into pencil thick cylinders and wind them into rings

*fry the rings in the oil

*They may also be steamed for 15 minutes

*these can be had as morning breakfast accompanied with coconut chutney.

Chinta Chiguru Pulihora- Tender Tamarind Leaves Pulihora.

250 G Rice

1 C Tender Tamarind Leaves -- * See Note

15 Green Chile -- Ground

10 G Salt

2 Tbsp Bengal Gram Dal -- Powdered

2 Tbsp Black Gram Dal

3 Tbsp Mustard Seed

3 Tbsp Oil

*Cook the rice and cool.

*Heat oil and fry mustard , curry leaves, and dal ; add the chili and tamarind leaves.

*Remove from fire . add tumeric powder, coriander leaves, B gram flour and stir well.

mix it with the cooked rice.

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NOTES : *tender tamarind leaves are generally collected in sprigs. if these sprigs are ruffled in the palm and winnowed , the tender leaves will get separated from the stalks. these separated leaves should be used.

Chintha Gujju- (Tamarind Pulp)

100 G Tamarind

15 G Salt

50 G Jaggery

1 Pinch Turmeric

30 G Bangal Gram Dal -- Roasted

30 G Green Chile

20 G Coconut Flakes

1 Tbsp Mustard Seed

2 pieces Onion

1 Tbsp Black Gram Dal

1 Tbsp Oil

Coriander And Curry Leaf -- As Desired

METHOD:

*soak tamarind, jaggery, and turmeric powder in water, then extract juice.

*pound bengal gram, chili, and coconut and mix with the juice.

*temper this with mustard curry leaves, chopped onion and black gram in oil.

*if desired add some more jaggery.

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Chitlam Podi (Mixed Dal Powder)

2 Tbsp Bengal Gram Dal

1 Tbsp Red Gram Dal

2 Tbsp Green Gram Dal

2 Tbsp Black Gram Dal

30 G Dried Red Chillies

1 Tbsp Sugar

50 G Dry Coconut

Method:

Fry the red chillies and grated coconut.

Pound them together with salt and tamarind.

Brown the remaining ingredients except sugar in a frying pan and remove from fire.

When cool enough , grind finely.

Mix it with the pounded coconut and chilli powder along with sugar and keep it in a vessel.

Heat 2 tspns. of ghee in a vessel and fry the curry leaves.

Add the pounded powder and fry for 1 minute.

Remove from fire, cool and bottle.

Curd Rice

1 Kg Basmati Rice -- Washed And Soaked

2 L Milk

250 G Yogurt -- Beaten

METHOD:

*cook the rice in milk and water mixture.

*bring to mashy consistency and leave it aside.

*cool till the mixture is warm (aprox -40 degree c) and then add the culture (yogurt) and mix well.

*keep it over night in a warm place so that it sets by next day.

* loosen the mixture with some fresh curd and add salt to taste.

*can be garnished with grated carrot and beetroot.

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NOTES : This dish is usualy served refregerated or at room temperature but never hot.

Dalcha

250 grams mutton -- cut into currycut

100 grams chana dal -- soaked

2 teaspoons ginger-garlic -- paste

2 teaspoons coriander powder

1 teaspoon turmeric powder

1 teaspoon chilli powder

2 pieces green chillies

100 grams onion -- sliced,fried

50 grams onion -- sliced

2 tablespoons oil

METHOD:

To the chana dal add enough water and turmeric to cook till tender

Then mash and set aside.

Heat oil add the sliced onions and fry till brown.

Add the ginger and garlic paste and turmeric and fry till brown.

Then add the mutton and and fry till oil separates.

Put the chilli powder dhania powder and 2 cups of water and cook till mutton is tender.

To the mutton add the mashed dal and crushed fried onion and sa lto taste.

Simmer gently.

Serve hot.

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Dhaniyala Podi (Corriander Seed Powder )

1 Cup Coriander Seeds

20 Grams Roasted Bengal Gram Dal

30 Grams Drioed Red Chillies

50 Grams Dry Coconut

1 Tbsp Salt

30 Grams tamarind

METHOD:

Fry the coriander seeds and red chilly in a frying pan over a slow fire , to a light brown .

Then add roasted bengal gram dal .

Fry a little and keep it aside .

Fry the grated coconut , tamirind and salt .

Pound the grated coconut , tamirind and salt to a fine paste .

Mix it with the pounded chilly powder .

Add one teaspoon of sugar to it .

Heat 2 te spoon of ghee in a vessel and season with half teaspoon of mustard seeds and curry leaves.

Add the mixed pounded powders and mix well.

Remove from fire , cool it , keep it in a jar and cover tightly.

Ellogiri

250 G Field Beans -- Kernels

500 G Jaggery

100 G Coconut -- Descicated

150 G Sesame Seeds

Seasoning -- To Taste

METHOD:

. Cook the bean till soft, drain excess water into a vessel

. Add jaggery and the kernels to another vessel with one cup of the drained water

. Fry sesame seeds, powder and mix with descicated coconut

. When the beans attain a consistency to just drop from a spoon, add the powdered mixture

. Stir and adjust the seasoning

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NOTES : Field Beans with Tamarind And Jaggery

Gongura Pachhadi (Ambada Pickle )

1 Kg Gogu Leaves

400 G Ripe Red Chillies

100 G Salt

100 G Tamarind

1 Tbsp Fenugreek Seed

1 Tbsp Turmeric

Method:

Wash gogu leaves and dry well .

Roast them for 5 minutes and cool.

Mix them with half of the salt and put it in a jar.

Pound the ripened chillies with salt and put in another jar keeping the tamarind in the middle.

On the third day grind the crushed ripened chillies and the tamarind to a fine paste.

Add the gogu leaves, grind again.

Roast the fenugreek seeds and powder.

Mix it with the ground paste and keep in a jar.

If desired, grind 2 garlics and add it to the ground paste.

Whenever needed take the gogu pickle and season.

If required to season it as a whole, do it with 1 tbsp. mustard seeds and 10 red chillies in some oil.

Cool it and then mix it with the ground paste.

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NOTES : For this pickle use gogu leaves grown in dry fields, generally in the month of March.

Goru Chikkudu Kai Thalimpu (Tempered Beans)

250 G Cluster Beans

100 G Onion -- Finely Chopped

3 nos Green Chilies

2 Tsp Mustard Seed

1 Tbsp Urad Dal

1 Tbsp Channa Dal

1 Tbsp Peanuts

3 Tbsp Oil

1 Tsp Turmeric

Salt -- to taste

METHOD:

. boil cluster beans and keep aside

. temper with onions mustard, dals, peanuts and green chilies

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Gummadi Pandu Alugadda Koora (Pumpkin And Potato Curry)

250 G Pumpkin

200 G Potato

8 nos. Red Chiles

1 Tsp Cumin Seed

1 Tsp Mustard Seed

1 Tsp Peppercorns

1 Tsp Fenugreek Seed

1 Tsp Coriander Seed

1 Tsp Poppy Seeds

50 G Coconut -- Fresh

2 Tbsp Bengal Gram Dal -- Roasted

1 no Onion

30 G Tamarind

20 G Jaggery

2 Tbsp Oil

1 Tsp Turmeric

Salt -- To Taste

1 Sprig Curry Leaves

1 Sprig Coriander Leaves

METHOD:

. broil the dry spices and grind together with coconut, poppy seeds and dal.

. cut the potatoes and pumpkin into cubes.

. crackle mustard seeds in a little oil,and add curry leaves.

. add the potato pieces, pour water and once it starts boiling, add the pumpkin pieces

. after the vegetables get cooked, add the tamarind paste, jaggery, coriander leaves, turmeric and the ground paste to it

. stir well, cook till the gravy is thin enough to flow from the spoon

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Guttivankaya (Brinjal Curry )

250 Grams Brinjals

200 Grams Onions -- Chopped

8 pieces chili peppers -- green

2 Tbsp Bengal Gram -- Soak In Water

50 Grams Coconut

3 Grams Turmeric

5 Tbsp Oil

METHOD:

Cut the brinjals into fours lengthwise. Grind the green chillies, salt and coconut to a fine paste.

Heat oil and crackle mustard seeds, add onions and soaked bengal gram.

Fry for 2 minutes, add the brinjal pieces and cover. Simmer over a slow fire.

When the brinjal is well done, add the ground paste, turmeric powder and allow to cook for another 2 minutes.

Guzzu Kura (Capsicum Curry)

250 G Capsicum

250 G Tomato

250 G Onions

8 nos. Red Chiles

30 G Cashews -- Fresh

1 Tbsp Sesame Seeds

1 Tbsp Groundnut

50 G Coconut -- Fresh

2 Sprigs Coriander Leaf

8 G Garlic

20 G Ginger

1 Tbsp Coriander Seed

1 Tsp Cumin Seed

1 Tsp Turmeric

Salt -- To Taste

1 Tbsp Sugar

3 Tbsp Oil

1 Tsp Mustard Seed

METHOD:

. Capsicum and tomatoes to be cut into cubes and onion to be chopped

. Grind all the dry ingredients to a fine paste

.Heat oil in a vessel, add mustard seeds and allow it to crackle

. Add chopped onions

.When half fried, add the pieces of capsicum

.When these are well fried, add the tomato pieces. after the tomato gets cooked, add the ground mixture.

.Allow to cook well, remove from fire when the gravy is thin enough to pour from a spoon.

Kakarakaya Koora (Bitter Gourd Curry)

250 Grams Bitter Gourd

200 Grams Tamarind

150 Grams Onions

150 Grams Jaggery

3 Tbsp Sesame Seeds -- Dehusked

1 Tbsp Black Gram

1 Tbsp Bengal Gram

10 Grams Green Chiles

3 Tbsp Oil

1 Tbsp Mustard Seed

5 Grams Salt

METHOD:

Wash the bitter gourds and slice them into roundels.

Chop the onions. Cut the green chillies into pieces lengthwise.

Extract tamarind juice. Fry the sesame seeds in a dry pan and keep aside.

Take one fourth of tamarind juice in a vessel and put into it, the bitter gourd, along with one table spoon of salt and stir.

If the tamarind juice is not sufficient, add enough water to it.

Bring it to boil and simmer for a few minutes. Drain the water and keep aside.

Heat oil in a vessel and crackle the mustard seeds.

Add the cooked bitter gourd pieces. Pour the remaining tamarind juice over it, add jaggery, salt and turmeric powder.

Stir well and let them cook.

When it attains consistency enough to just flow out easily from a spoon, add the sesame seeds powder, stir and remove from fire.

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Kakarakaya Pachhadi ( Bitter Gourd Chutney )

250 G Bitter Gourd

250 G Onion

250 G Tamarind

200 G Salt

25 G Chilly Powder

1 Tsp Turmeric

250 ml. Oil

1 Tbsp Mustard Seeds

METHOD :

Wash and wipe the bitter gourd and cut them into pieces .

Pound them finely.

Add chopped onions , tamarind, salt and grind to a fine paste .

Add red chilly powder and turmeric powder, mix thoroughly.

Smoke the oil ,

Fry one tbs of mustard seeds to crackle , 2 tsp of black gram dal, few red chillies and curry leaves

Add ground paste and fry for 20 to 25 minutes on a slow fire .

Remove from fire when excess water evaporates .

Cool and bottle .

Karivepaku Podi (Curry Leaves Powder )

250 Grams Fried Curry Leaves

30 Grams Bengal Gran Dal

30 Grams Black Gran Dal

20 Grams Dried Red Chilly

2 Tbsp Sesame Seeds

2 Tsp Salt

METHOD:

Fry all the dals without adding the oil.

Pound to powder along with curry leaves , 2tsp of salt and a pinch of turmeric powder .

Kobbari Annam - Coconut Rice

250 G Rice

100 G Coconut Flakes

8 nos. Green Chile

10 G Salt

1 Tbsp Bengal Gram

1 Tbsp Mustard Seed

2 Tbsp Oil

1 Sprig Curry Leaves

25 G Cashews

METHOD:

*soak the green chillies in butter milk for some days and dry them in sun

*cook the rice and cool

*grate the coconut and keep aside

*fry mustard, curry, chilly, cashew, and dals in oil

*add grated coconut and fry for one minute.

remove from fire , add salt and mix with rice.

Kobbari Burelu (Fried Coconuts Dumplings )

2 Nos Coconut -- Grated

50 Grams Jaggery

400 Grams Dehusked Black Gram

1 Litre Oil -- For Frying

10 Grams Cardamom -- Powdered

1 Kg Rice Flour

1 Tsp Salt

METHOD:

Grate the coconuts.

For one part of grated coconut take half part of jaggery and grind the mixture.

Fry the ground mixture for 5 minutes until it can be made into small balls.

Make lime size balls.

With black gram dal and rice powder, prepare a batter by adding a little water.

Fry the balls in oil after dipping each ball in the batter one by one as in the earlier method.

The fried coconut burelu will remain good for 2 days.

If the product is hard, add a pinch of baking soda so that the subsequent product would be soft.

If any extra batter is left, it can be used to make some punugulu by adding green chillies, onion and some cumin seeds, shaped into balls and deep fried.

Koorina Kakarakai Koora (Stuffed Bitter Gourd)

250 G Bitter Gourd

100 G Gram Flour

2 Tsp Chiles Powder

1 Tbsp Urad Dal -- Or Channa Dal

8 G Garlic

1 Tsp Cumin Seed

1 Tsp Turmeric

100 Ml Tamarind -- Extract

50 G Jaggery

Salt -- To Taste

Oil -- To Fry

METHOD:

Boil bitter gourd in a mixture of water, turmeric, tamarind and jaggery

Slit, deseed and keep aside

Stuff with a mixture of basin, chilly powder, dals, garlic jeera and tamarind.

Deep fry and serve with a garnish of curry leaves and lemon wedges

Korivikaram (Ripe Chillies Pickle )

1 Kg Ripe Chillies

250 G Tamarind

200 G Salt

1 Tbsp Fenugreek Seed

2 Tbsp Asafoetida

2 Tsp Turmeric

METHOD:

Coarsely pound the ripe chillies with salt.

Put in a jar along with tamarind in between the layers of the ground chillies.

On the 3rd day roast fenugreek seeds and asafoetida and pound to a fine powder.

Add 2 tspn. turmeric powder to the chilli paste and grind to fine paste, mix fenugreek seeds powder.

If desired, grind two garlic pods and add to the chilli paste.

Add seasoning whenever required.

Ksheerannam ( Rice Cooked In Milk )

200 Grams Rice

200 Grams Sugar

4 Nos Cardamonms

50 Grams Cashews -- Broken

3 Tbsp Ghee

1/2 Gram Saffron

METHOD:

Cook the rice in milk and allow it to cool

Boil sugar in a little water and prepare syrup of thread consistency

Add the cooled little by little and and stir the contents frequently

Add in the saffron

Cook the contents till all the water evaporates

Fry the cashew pieces and the cardamom pieces in ghee for 02 minutes

Add these nuts and spice to the cooked rice

Majjiga Pulusu-Butter Milk Sambar

12 nos. Red Chillies

100 G Coconut Flakes

1 Garlic

1 Onion

1 Tsp Peppercorns

1 Tbsp Coriander Seed

1 Tsp Cumin Seeds

1 Tbsp Poppy Seeds

15 G Salt

1 L Butter Milk

15 Red Gram Balls -- * See Note

2 Tbsp Oil

1 Pinch Turmeric

METHOD:

* grind all the above ingredients expet oil and red gram balls in a pestle to a soft paste.

mix this paste in the butter milk

*heat oil fry mustard seeds to crackle, add curry leaves and fry.

*add this and the boiled red gram balls to the butter milk and cook.

*remove from fire

*see note

- - - - - - - - - - - - - - - - - -

NOTES : ## this taste well with rice. the balls can be consumed just like vegetable pices in any other sambar. after a few hours of preparation, the balls will get soaked in the butter milk and will taste nice if taken as a snack.

##preparation of this balls is given seperatly

Mamidi Pulihora - Mango Pulihora

250 G Rice -- Washed

1 C Mango -- Grated

2 Tbsp Salt

10 Green Chile

1 Tbsp Black Gram Dal

1 Tbsp Bengal Gram Dal

1 Tbsp Mustard Seed

4 Tbsp Oil

1 Pinch Turmeric -- Powdered

2 Sprigs Curry Leaves

10 G Coriander Leaf

1 Tbsp Sugar

METHOD:

*cook rice and spread it in a tray

*pound green chillies and salt to a fine mass

*heat oil and fry mustard, dals, and curry leaves.

*add the ground paste, grated mango, turmeric, sugar, coriander leaves and fry for 3 minutes.

*mix well with the rice .

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Menthula Dosa

3 Cups Par Boiled Rice

1/2 Cup Urad Dal

2 Tbsp Fenu Greek Seeds

Oil

2 Gms Salt

METHOD:

# Soak the rice and dal and fenugreek seeds seperately for 6 hours

# grind them to a fine paste

# mix batter with salt and leave aside to ferment for 8 hrs or over night

Mirapakaya Kura (Capsicum Curry)

250 Grams Capsicum

1 Tbsp Poppy Seeds

6 pieces Green Chile

1 Tbsp Roasted Bengal Gram

50 Grams Fresh Coconut

30 Grams Tamarind

5 Grams Salt

3 Grams Turmeric

1 Sprig Coriander Leaf

METHOD:

Cut the capsicum into four, half way through, keeping one end intact.

Grind all the other ingredients to a fine paste to make a filling.

Stuff the chillies with the ground paste.

If desired, add two minced onions to the paste.

Heat oil, fry the stuffed chillies for 2 minuites.

Let it cook on a very slow fire until done.

Remove from fire.

Mulagakada Kura (Drum Stick Curry)

5 Drumsticks

250 Ml Milk

3 Onions

6 Green Chiles

1 Tsp Turmeric

Salt To Taste

1 Sprig Curry Leaves

1 Sprig Coriander Leaves

METHOD:

. dice green chillies and onions, cut the drumsticks into 2 inch long pieces

. heat oil in a vessel and fry the mustard seeds to crackle

. add curry leaves, onion and green chillies

. add the drumstick pieces and fry for 2 minutes

. pour the milk and allow to cook

. when the drumstick pieces are cooked, add turmeric, salt and coriander

. stir well, remove from fire when excess milk dries out

Mulagaku Koora ( Drumstick Leaves Curry )

250 Grams Drum Stick Leaves

250 Grams Red Gram Dal

3 Grams Green Chillies

30 Grams Fresh Grated Coconut

1 Tbsp Black Gram

1 Tbsp Bengal Gram

1 Tsp Mustard Seeds

2 Tbsp Oil

30 Grams Tamrind

1 Sprig Coriander

1 Sprig Curry Leaves

1 Tsp Sugar

3 Grams Turmeric

5 Grams Salt

METHOD:

Cook red gram dal and squeeze out water thoroughly.

Cook the leaves in water and squeeze out water well.

Put the cooked leaves into the cooked red gram.

Pound sugar, tamrind pulp, grated coconut, two pinches of turmeric, green chillies and mix.

Heat oil, allow the mustard seeds to crackle.

Give a tempering of bengal gram, black gram and curry leaves.

Put the mixture of cooked leaves and red gram into the pan and mix thoroughly.

Allow it to simmer for five minutes and then remove from fire.

Muvvankaya ( Brinjal Curry)

250 Grams Brinjals (Small ) -- Slit Into 4 Halfway.

10 Nos Green Chillies

50 Grams Cashew Nuts

30 Grams Fresh Coconut

2 Tsp Corriander Seeds

3 Grams Turmeric

150 Grams Onions

30 Grams Tamarind

3 Tbsp Oil

1 Tsp Mustard Seeds

5 Grams Salt

METHOD:

Soak the brinjals in water. Chop the onions and coriander leaves. Grind them together.

Except mustard seeds, grind all other ingredients to a soft paste.

Stuff the brinjals with the ground paste.

Heat the oil and fry the mustard seeds. Put the brinjals in the oil.

Allow to simmer for 3 minutes. Add some water and cook.

Stir now and then, when cooked remove from fire.

Nipattu

5 Cups Rice Flour

1 Cup Groundnut -- Roasted

1 Cup Bengal Gram Flour -- Roasted

3 Tbsp Chili Powder

1 Tsp Salt

2 Tsp Gingely Oil

1 Cup Dalda

250 Grams Coconut

1 Litre Oil -- For Frying

Method:

Grate coconut and ground it to powder

Pound groundnuts coarsely

Take rice flour and mix all the ingredients except oil and dalda

Melt the dalda and mix it with rice flour

Add a little water and and knead the mixture as for making chapatis and make small balls of the dough

Keep the ball on a plastic sheet on a plantin leaf smeared with oil

Press the ball gently into wafers and 1/8' thick and dry them on a dry cloth for 15 min

Fry in the oil

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Serving Ideas : keep the ball on a piece of plantin leaf

Nippatu ( Dhal Wafers)

5 Cups Rice Flour

1 Cup Roasted Ground Nut

1 Cup Roasted Bengal Flour

3 Tbsp Dry Chilli Powder

2 Tbsp Salt

2 Tbsp Gingely Seeds

1 Cup Dalda

250 Grams Coconut

2 Cups Oil

METHOD:

grate coconut and pound it to powder

pound ground nuts coarsely

take rice flour in a vessel and mix all other ing except oil and dalda

boil dalda and mix it with rice flour

add water , make a dough

make small balls of dough

keep the balls on a piece of greased plastic paper

press the ball into wafers of 1 / 8 inch thickness

dry them by spreading on a dry cloth for fifteen min

fry them in oil

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Pachhi Majjiga Pulusu (Butter Milk Sambar)

250 Ml Butter Milk

2 Egg Plant

2 Tbsp Bengal Gram Dal -- Roasted

2 Tbsp Poppy Seeds

1 Tsp Cumin

1 Tsp Fennel

15 G Salt

4 Green Chillies

20 G Coconut Flakes

1 Tbsp Mustard Seed

2 Sprigs Curry Leaves

2 Tbsp Oil

1 Pinch Turmeric

METHOD:

* wash peal and cut the brinjals into cubes

*cook them in water.

*sieve and mix with butter milk, give a tadka of curry leaves, and mustard .

*grind all the other ingredients to a fine paste and mix it with butter milk.

* goes well with rice and idly.

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Pakam Burelu ( Jaggery Balls )

500 Grams Rice -- Soaked And Pounded

750 Grams Jaggery

100 Grams Coconut -- Grated

Method:

Take 1/4 kg of jaggery and make it into a thick syrup.

Add pounded rice, and prepare it into a dough.

Take one part of jaggery to two part of coconut and grind the mixture

Cook the mixture untill it can be made into a ball.

after it cools down make into balls

In a pan heat oil and fry the balls in it one by one after dipping each ball in batter prepared earlier

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NOTES : The rice flour and jaggery mixture should be of consistency of idli batter and if it is too stiff add a little water

SHELF LIFE : 10 Days.

Pallila Undalu ( Ground Nut Laddoos )

250 Grams Groundnuts -- Roasted And Pounded

250 Grams Jaggery

METHOD:

Pound the jaggery and cook it till it attains a thready consistency

Add pounded groundnuts to the jaggery and before it cools down completely make it into balls

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NOTES : these balls con be preserve upto 2-3 months

Pappukura

500 G Amaranth Leaves

200 G Red Gram Dal

4 Green Chilli

1 Onion

1 Garlic Bulbs

100 G Tomato

50 G Tamarind Pulp

15 G Salt

1 Pinch Turmeric

Curry And Coriander Leaves

1 Tbsp Oil

1 Tbsp Mustard

METHOD:

*cook the dal separately in a vessel

*when the dal is cooked, add the leaves, tomatoes , chopped onion, and garlic.

*cook till all the ingredients are done

*temper with other ingredients

*goes well with rice. the taste can be enhanced if some peanuts are added to the dal.

Payasam (Sago Porridge )

100 Grams Sago

1 Liter Milk

50 Grams Cashewnut -- Broken

200 Grams Sugar

4 Nos Cardamom -- Powdered

Method:

Fry the the sago in a vessel till they swell.

After cooling soak them in a cup of water.

Add the soaked sago to the boiling milk.

When the sago is cooked, add cardamom , cashew and sugar

Remove the vessel from the fire after cooking for two minutes

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Serving Ideas : serve in a earten or teracotta bowl

Peethala pulusu

250 grams crab

1 teaspoon cumin seeds

2 tablespoons poppy seeds

150 gm onions

30 grams ginger -- paste

1 tablespoon red chiles -- powder

1 tablespoon coriander -- powder

to taste salt

2 tablespoons oil

100 ml tamarind pulp

15 grams garlic – paste

METHOD:

heat oil add cumin seeds and onions

add ginger garlic paste and brown it

take strong extract of tamarind add red chilly powder and dhania powder.

add crabs and simmer till done.

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NOTES : crab in spicy tangy gravy

Pulihora

1 Kg Basmathi -- Boiled

200 G Tamarind Pulp

1 Tsp Turmeric

100 G Cashews -- Brocken

50 G Dal Channa

1 Sprig Curry Leaves

10 Green Chile -- Slit

15 G Salt

100 Ml Oil -- 1 Inch Thick

1 Tbsp Mustard Seed

METHOD:

* Mix boiled rice and tamarind pulp together and leave it aside for 1 hour.

*Separately make a tempering of all the other ingredients and add it to the rice mixture and slowly mix it evenly without mashing the rice.

*Can be served hot or cold.

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NOTES : This dish can be served hot or cold

Pulusu Atukulu ( Pressed Rice Tamarind Rice )

250 Gms Pressed Rice

50 Gms Tamarind

10 Green Chillies

2 Tbsp Salt

2 Tbsp Bengal Gram Dal

2 Onion

1 Tbsp Sugar

4 Tbsp Oil

METHOD:

wash and clean pressed rice and squeeze out water

soak tamarind sugar and turmeric in small amount of water

extract tamarind juice and soak the pressed rice in this juice

crackle mustard seeds in oil and add bengal gram and curry leaves

add chopped onion and allow to simmer

add chilli salt and cook for some time

Rasam Podi ( Rasam Powder )

250 G Dried Red Chillies

150 G Coriander Seed

35 G Cumin Seed

20 G Fenugreek Seed

25 G Mustard Seed

Method:

Broil all the dry masalas and grind it to a powder.

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Red Gram Ball For Majjiga Pulusu

250 G Red Gram Dal

1 Tbsp Bengal Gram

4 Green Chillies

3 Onion

20 G Ginger

15 G Salt

Coriander And Curry Leaves -- As Desired

20 G Coconut Flakes

2 Tbsp Oil

1 Tbsp Mustard Seed

1 Pinch Cooking Soda

1 Pinch Turmeric

METHOD:

soak the dals for one hour in separate vessels.

cut the ginger, coriander, and onions into small pices to this add the coconut and keep in a vessel

add chillis and salt to the soked red gram and paste it.

add tumeric,bengal gram, coconut, ginger, onion, coriander, salt and cooking soda to this paste and mix.

add a tadka of mustard and curry leaves to it

shape into balls of lime size and steam for 20-25 min on greased tray/plate.

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Roya veppudu

250 grams prawns

1 tablespoon saunf

150 grams onions

30 gm ginger garlic paste

1 tablespoon chili powder

1 tablespoon garam masala

1 tablespoon coriander powder

100 grams tomato

10 grams turmeric

METHOD:

Marinate the prawns in the turmeric

saute onions, ginger garlic paste till brown

add all the masalas

add tomatos

add prawns cook till dry.

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Sambar

200 G Red Gram Dal -- Soaked

4 Radish -- Cut In 1" Cubes

1 Onion -- Minced

1 Tsp Red Chiles

1 Tbsp Coriander Seed

1 Tsp Peppercorns

1 Tsp Fenugreek Seed

2 Tsp Cumin Seed

30 G Poppy Seeds

30 G Coconut Flakes

30 G Tamarind Pulp

3 Clove

20 G Jaggery

15 G Salt

1 Pinch Turmeric

3 Sprigs Curry Leaves

25 G Coriander Leaves

2 Tbsp Oil

METHOD:

roast red chillies, coriander seeds, pepper corns, mustard seeds, fenugreek, cumin, and poppyseeds.

cook the dal in water till soft

cook the vegetable along with chopped onions, soak tamarind with salt in water and extrat juice.

grind all the above , ingredents into a fine paste.

add the paste, tamarind, curry leaves and corinder leaves and a little water to the cooked dhal and mix well

boil for a few minutes.

heat two teaspoon of ghee or oil in a vessel and fry half teaspoon of mustard seeds to crackle.

add it to the sambar stir well

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Sorrakai Koora ( Bottle Gourd Curry)

250 Grams Bottle Gourd

250 Grams Milk

150 Grams Onions

10 Grams Green Chile

2 Tbsp Oil

3 Grams Turmeric

5 Grams Salt

1 Sprig Coriander Leaf

1 Sprig Curry Leaf

METHOD:

Cut the green chillies, onions and bottle gourd into 2 inch pieces.

Heat oil in a vessel and fry the mustard seeds, curry leaves, chopped onions

and green chillies. Add bottle gourd pieces and simmer for about 2 minutes.

Pour the milk over it. When the bottle gourd pieces are cooked, add turmeric, salt, corriander

leaves and cook them well by stirring thoroughly.

Remove from fire when the curry becomes thick.

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Srikarni

500 ml. Milk

3 Nos Mango -- Peeled And Sliced

250 Grams Sugar

4 Nos Cardamoms -- Powdered

Method :

mix the mangoes with the milk, sugar and cardamom powder

Cook for few minutes

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NOTES : Can be had with puris

Sunni Undalu

500 Grams Black Gram -- Roasted, Ground

250 Grams Sugar -- Powdered

250 Grams Ghee

Method :

Heat the ghee and add rest of the ingredients to it

Mix well and make balls of desired size

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NOTES : Remove the husk of the black gram

Tamalapaku Bajjilu -Betel Leaves Bajji

2 Cup Flour, All-Purpose

1 Gram Besan

1 Cup Rice Flour

1 Tbsp Red Chiles -- Powdered

2 Tbsp Salt

1 Pinch Baking Soda

10 Betel Leaves

Oil -- To Fry

METHOD:

clean and remove the stalk from the leaves.

mix all the other ingredients with water and make a thick batter.

dip the leaves in batter and fry them in oil till golden brown in colour.

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Thene Thollu ( Honey Wafers )

5 Cups Rice Flour

1 Cup Roasted Pounded Black Gram Dal

1 Cup Fried Pounded Bengal

2 Tsp Poppy Seeds

2 Tsp Salt

1 Cup Dalda

500 Ml Oil

METHOD:

keep all items except oil and dalda in a vessel

heat dalda and add flour and add it to the rest of the ing

take one half of this mixture in an vessel and boil it with required water

remove after boiling

on cooling add the remaining water and make a dough

put the dough in the pressing barrel and press into thin wafers

allow it to dry for 15 min

fry them in slow fire oil

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Thummakaya Kura (Cucumber Curry)

250 G Cucumber

30 G Ginger

8 Green Chiles

50 G Coconut -- Fresh

1 Lime

Salt -- To Taste

2 Tsp Poppy Seeds

1 Tsp Mustard Seed

1 Tsp Turmeric

1 Sprig Coriander Leaves

1 Sprig Curry Leaves

2 Tsp Oil

METHOD:

. wash and cut cucumber into cubes

. extract juice from lime

. grind all the other ingredients with the exception of mustard seeds, curry leaves and coriander leaves to a fine paste

. heat oil in a vessel and fry the mustard seeds to crackle

. put in the cucumber pieces, when half done, pour little water

. when the cucumber pieces are cooked well, add the lime juice, ground paste, corinader and curry leaves

. remove from fire when it is thin enough to flow from a spoon

Tomato Mulagakada Pachhadi ( Tomato And Drumstick Pickle )

2 Kg Tomatoes

8 No Drum Stick

250 G Tamarind

250 G Chilly Powder

250 G Salt

500 Ml Oil

2 Tsp Turmeric Powder

10 No Red Chilly Whole

1 Tsp Mustard Seeds

1 Tsp Fenugreek Seed

2 G Hing

METHOD :

Cut the drum stick into 2 inch pieces.

Chop the tomatoes .

Make the tamarind into a hard pulp in a jar .

Mix chopped tomatoes , drum stick ,salt , turmeric powder together and put it in the jar .

On the third day squeeze the tomato pieces and dry in the sun for one day , dry the drumstick pieces .

Dry in the sun , tamarind and tomato juice also in a vessel .

Grind the tamarind , dried tomato pieces finely and mix it with the tomato juice along with the drum stick pieces.

Heat oil in a vessel and brown one tsp of mustard seeds, red chilly and cool .

Mix all the items and bottle .

Lasts for an year .

Tomato Pappu (Tomatoes With Lentils)

250 G Tomato

200 G Toover Dal

100 G Onion -- Finely Chopped

3 Red Chiles

5 G Garlic

1 Sprig Curry Leaves

1 Tsp Green Chile -- Finely Chopped

1 Tsp Mustard Seed

1 Tsp Turmeric

2 Tbsp Oil

Salt -- To Taste

METHOD:

boil dal, add fried tomatoes, onions and green chilies

temper with the other ingredients.

- - - - - - - - - - - - - - - - - -

Ullipaya Kara Pulusu (Shallots In A Tangy Gravy)

100 G Shallot

1 Tsp Cumin Seed

2 Tbsp Poppy Seeds

1 Tbsp Ginger Garlic Paste

1 Tbsp Red Chilly Paste

1 Tsp Coriander

100 Ml Tamarind -- Extract

Salt -- To Taste

METHOD:

. heat oil, add cumin, mustard and onions

. add ginger garlic paste and brown

. add the tamarind extract, red chilly paste and coriander

. add shallots to the mixture, simmer for some time

. check for seasoning

- - - - - - - - - - - - - - - - - -

Ullipaya Pakodily ( Onion Pakados )

250 G Onion

250 Gms Bengal Gram Flour

500 Ml Oil

2 Tsp Dry Chilli Powder

2 Tsp Salt

5 G Turmeric

5 Gms Baking Soda

1 Tbsp Rice Flour

METHOD:

# slice the onions

# mix all the ing with onions except oil

# add 4 tbsp heated oil to the mixture

# mix very little water and make a hard dough

# drop in small quantities in oil and fry them

- - - - - - - - - - - - - - - - - -

Urlagadda Veppudu ( Potato Fry)

250 G Potato

30 G Ginger

100 G Onion -- Finely Chopped

10 G Garlic

5 Chilies

Salt -- To Taste

1 Tsp Mustard Seed

1 Tsp Turmeric

METHOD:

. cut potatoes into cubes

. grind ginger, green chillies and garlic into a fine paste

. crackle mustard seeds, add onions, brown well

. add the paste to it and cook for few minutes, add turmeric

. add the potatoes, pour some water and cook till the mixture is dry

. check for seasoning

- - - - - - - - - - - - - - - - - -

Vankaya Annam -Brinjal Rice

500 G Brinjal -- Cut Into Four

2 Tbsp Black Gram Dal -- Roasted

2 Tbsp Bengal Gram Dal -- Roasted

30 Red Chiles -- Roasted

2 Tbsp Coriander Seed -- Roasted

50 G Coconut, Dried -- Roasted

2 Tbsp Sesame Seeds -- Roasted

2 Cardamom -- Roasted

2 Cloves -- Roasted

1 Stick Cinnamon -- Roasted

1 Marathi Mogga -- Roasted

1 Pinch Nutmeg -- Powdered

2 Sprigs Mace -- Roasted

1 Tsp Turmeric -- Powdered

15 G Salt

2 Sprigs Curry Leaves

5 G Coriander Leaf

500 G Rice -- Washed And Soaked

100 Ml Oil

100 Ml Ghee

50 G Cashews

2 Lime -- Juice

1 Tbsp mustard

METHOD:

*cook the rice and cool

*pound sesame and coconut keep it seperate.

*pound rest of the dry ingredents with the exeption of cashew nut and mustard seed

*heat the oil and ghee in a vessel and fry the mustard seed to crackle, cashewnuts, curry leaves , then add the brinjal and turmeric ; fry vtill brinjal is soft.

*then add the sesame -coconut powder followed by dry masala , and salt ; mix thoroughly and cook for two minutes.

*add the coriander leaves and remove from fire.

*mix it with the rice add lime juice.

- - - - - - - - - - - - - - - - - -

Vankya Pachhadi ( Brinjal Chutney )

250 G Brinjal

15 G Green Chilly

150 G Fresh Grated Coconut

25 G Tamarind

1/2 Tsp Salt

20 G Jaggery

2 Tsp Oil

METHOD:

Grind all the ingredients to a fine paste .

- - - - - - - - - - - - - - - - - -

Veinchina Mamsam (fried lamb)

250 grams mutton tallow

150 grams onions

1 tbsp ginger and garlic paste

100 grams tomatoes

1 tbsp red chilli powder

1 tbsp dhania powder

1 tsp garam masala

1 sprig curry leaves

100 ml oil

5 grams salt

METHOD:

Boil mutton and keep aside.

Heat oil, add onions, ginger garlic paste and a little chopped tomatoes.

Add mutton stock and spices. Alow to simmer till thick.

Add mutton, garam masala, curry leaves.

serve hot and dry.

Ande Kheema Ke Kebab

400 Gr Mutton Mince

2 Tbsp Ginger Garlic Paste

4 Pc Green Chillies

2 Pc Cinnamon

2 Tbsp Coroiander

1 Tbsp Shahi Jeera

4 Egg

1 Tbsp Turmeric Powder

2 Tbsp Ghee

SALT

# HEAT GHEE ADD CHOPPED ONION , GG PASTE AND HALDI AND COOK TILL THE GHEE SEPERATES

# ADD DRAINED KHEEMA CHOPPED CHILLI AND SALT TO TASTE

# COOK TILL TENDER AND DRY AND ALLOW TO COOL

# SPRINKLE MASALA POWDER AND MIX WELL

# LINE A WIDE MOUTHED VESSEL WITH GHEE AND POUR EVENLY HALF OF BEATEN EGG MIXTURE

# COVER WITH KHEEMA AND COVER WITH REMAINING EGG MIXTURE

# COVER TIGHTLY AND BAKE IN A MODERATE OVEN TILL EGGS ARE NICELY BROWN

# CUT THE KEBABS INTO SQUARE AND GARNISH IT WITH CORIANDER

- - - - - - - - - - - - - - - - - -

Badam Ke Paan

200 G Almonds, Blanched -- Make Paste

150 G Sugar

1 Tbsp Milk

Water

7 Betel Leaves

1 Dash Clove

Ghee ( For Greasing)

METHOD:

# heat the sugar and water to form syrup and add 1 tsp milk

# add almond paste and keep stirring till it leaves the side

# remove from the heat and add green colour

# mix well and form well while it is still warm .

# now divide the dough into equal sized balls.

# lightly grease the reverse of the betel leaf.

# roll out the badam ball to cover the leaf.

# press & fold , then remove the betel leaf. Press in a clove.

# cover with piesces of warak & arrange on a plate for serving.

Dum Ke Kebab

1 Kg Mutton Mince

250 Gr Onion -- Sliced & Fried

1 Tsp Papaya Paste

1 Tsp Kebab Chini

2 Tsp Garam Masala

2 Tsp G&G Paste

2 Tsp Poppy Seeds -- Paste

50 Gr Mint -- Chopped

50 Gr Coriander Leaf -- Chopped

salt

METHOD:

wash & drain the mince. grind.

add all the ingredients , mix well. leave for 2 hrs.

divide into equal size balls & grill over charcoal.

baste with butter $ serve hot.

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Gul - E - Firdaus

500 G Doodhi -- Grated

50 G Sabudana -- Soaked And Drained

125 G Khoya

150 G Sugar

1 L Milk

2 Tsp Elaichi Powder

2 Ml Rose Essence

25 G Almonds -- Blanched And Sliced

25 G Pistachio Nuts -- Blanched And Sliced

METHOD:

HEAT 1/2 Ltrs. MILK, ADD THE GRATED DOODHI AND COOK TILL TENDER.

COOK SABUDANA SEPARATELY IN REMAINING MILK TILL IT BECOMES TRANSPARENT.

THEN ADD KHOYA TO THE SABUDANA ALONG WITH THE SYGAR.

COOK TILL SUGAR DISSOLVES COMPLETELY.

ADD THE COOKED DOODHI MIXTURE, ELAICHI POWDER AND ESSENCE.

LADLE THE MIXTURE INTO CLAY BOWLS (SIKARAS) TO SERVE.

THIS IMPARTS A SPECIAL FLAVOUR TO THE DISH.

SERVE COLD.

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haleem

250 grams mutton -- cube

150 grams wheat -- dehusked,soaked

100 grams chana dal -- soaked

10

cook over slow heat till mutton is tender

stir and mash well

add the crushed fried onions

heat ghee and pouiur it over the hot haleem

sprinkle lemon juice serve hot.

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Hyderabadi Biryani

500 G Basmati Rice

1 Kg Mutton -- Small Pieces

2 Tsp Garam Masala

6 Nos Red Chili

100 G Cashews

300 G Onion -- Sliced & Fried

2 Nos Clove

2 Nos Cinnamon

3 Nos Cardamom

6 Nos Green Chillies

100 G Coriander Leaf -- Chopped

100 G Mint Leaves -- Chopped

3 Tsp G/G Paste

150 Ml Yogurt -- Beaten

2 No Lemon -- Juice

1/4 G Saffron

5 Tbsp Ghee

3 Nos Egg -- Boiled

5 G Salt

METHOD

GRIND RED CHILLIES AND CASHEW TO A FINE PASTE

MARINATE THE MUTTON WITH G/G AND YOGHURT

HEAT GHEE AND FRY RED CHILLI MASALA

ADD MARINATE IN MUTTON, 1/4 OF THE FRY ONION, 1/2 GARAM MASALA AND SALT TO TASTE

FRY TILL GHEE SEPERATE

ADD SOME WATER

AND COOK

IN A SEPARATE HANDI SAUTE WHOLE GARAM MASALA

ADD THE RICE AND FRY LITTLE

ADD GREEN CHILLIES

ADD ENOUGH WATER

COOK TILL RICE IS DONE, REMOVE AND DISCARD THE WHOLE MASALA

MIX CHOPPED CORRIANDER, MINT, GARAM MASALA AND FRIED ONION

LINE HEAVY BOTTOM HANDI WITH GHEE

INTER LAYER RICE WITH MUTTON , MINT, CORRIANDER AND LEMON JUICE

SPRINKLE THE RICE WITH SAFFRON MILK AND GHEE

COVER AND COOK ON DUM

SERVE GARNISHED WITH BOILED EGG QUARTERS

Kachhe Kebab

250 Gr Mutton Mince

100 Gr Onion -- Chopped

1 Tsp G&G Paste

1 Tsp Garam Masala

1 Tsp Chilli Powder

1 Tsp Coriander Powder

1 Tsp Cumin Powder

50 Gr Mint Leaves

4 Pc Green Chillies

Ghee -- For Frying

1 Egg

Salt -- To Taste

METHOD:

# grind onion , G&G & green chilies to a fine paste.

# add mint to the mince along with garam masala & the paste.

# add egg slowly to form a dough.

# divide into equal sized balls & flatten them.

# pan fry in ghee till nice brown & crispy.

# serve hot.

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Kachi Biryani

500 G Basmati Rice

1 Kg Mutton Cubes

1 Tbsp G/G Paste

300 G Onion -- Sliced & Fried

2 Tbsp Red Chilli Pdr.

1 Tsp Turmeric

20 G Green Papaya -- Paste

300 G Yogurt -- Beaten

1/4 G Saffron

4 No Cinnamon Stick -- *

3 No Cardamom -- *

6 No Clove -- *

2 No Bay Leaf -- *

1 Tsp Peppercorns -- *

1 Tsp Shahijeera -- *

50 G Coriander Leaf -- Chopped

50 G Mint Leaves -- Chopped

10 Gm Garam Masala -- Whole

METHOD:

*GRIND MASALAS TO A POWDER.

MARINATE MUTTON WITH BEATEN CURD, G/G PASTE, PAPAYA PASTE, CHILLI POWDER, TURMERIC POWDER, POWDERED MASALA, SALT AND HALF OF THE FRIED ONION PASTE.

REST FOR 3 HOURS .

BOIL WATER 3 TIMES THE RICE.

ADD WHOLE GARAM MASALA, RICE AND SALT TO TASTE.

COOK THE RICE TILL ALDENTE AND DRAIN.

REMOVE THE WHOLE GARAM MASALA.

IN A HEAVY BOTTOMED HANDI ADD MARINATED MUTTON AND MELTED GHEE.

COVER WITH CHOPPED MINT, CORRIANDER AND FRIED ONION, PUT SOME SLIT GREEN CHILLIES AND LEMON JUICE.

SPREAD THE RICE OVER THIS .

SPRINKLE THE REMAINING GHEE,SAFFRON AND LEMON JUICE.

COVER AND SEAL THE HANDI WITH ATTA.

PLACE OVER HIGH HEAT FOR 20 - 25 MINUTES

LOWER HEAT AND COOK FOR ANOTHER 45 MINUTES.

ALLOW TO DUM .

Khubani Ka Meetha

1 Kg Dried Apricots -- Soaked For 2 Hours

250 G Sugar

300 G Thick Malai -- Beaten Slightly

METHOD :

Boil the apricots in water till softand remove seeds.

Keep the seeds aside.

Pass the mixture through a strainer to remove the fibres.

Add sugar to the apricot pulp and cook till the mixture thickens and becomes bubbly.

Pour into the individual bowls and top with malai.

Break the seeds and remove the almonds.

Crush these and sprinkle on top.

Serve chilled.

Malida

150 G Rava

150 G Flour, All-Purpose

250 G Sugar

200 Ml Milk

2 Tbsp Ghee

Ghee -- To Fry

200 G Mava -- Lightly Roasted

3 Eggs

Nuts

1 Dash Rose Essence

1 Pinch Salt

METHOD:

# add milk, ghee, salt to rava and wheat flour and make a dough

# divide into equal size balls roll outlike puri and deep fry them

# pound the puris when they are warm

# dissolve sugar in 1 glass of water and add mava and heat it

# add the pounded puris and the essence , remove it from the fire and cool it

# to this milk mixture add the beaten eggs and placeover low heat allowing it to thicken

# garnish with chopped nuts

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Nawabi Biryani

750 G Basmati Rice

1 Kg Mutton -- Cut Into Pieces

300 G Onion -- Sliced & Fried

1 Tbsp G/G Paste

2 Tbsp Garam Masala

6 No Red Chilly

150 Ml Yogurt -- Beaten

2 No Cinnamon Stick

6 N0 Cardamom

1 Tsp Shahijeera

10 Gm Peppercorns

1 Tsp Turmeric

2 Pinches Saffron

10 No Apricot

50 G Cashews

50 G Almonds

50 G Chironji

50 G Raisin

METHOD:

FRY THE NUTS AND APRICOT HALVES IN GHEE.

GRIND THE ONION AND RED CHILLY INTO A FINE PASTE.

MARINATE MUTTON WITH YOGYRT, G/G PASTE, ONION AND RED CHILLIES, TURMERIC AND SALT TO TASTE.

HEAT GHEE ADD MARINATED MUTTON COOK TILL DONE

IN A SEPERATE HANDI HEAT GHEE ADD WHOLE GARAM MASALA , THEN ADD WASHED AND DRAINED RICE FRY A LITTLE

ADD WARM WATER AND COOK TIOLL ALMOST DONE

TAKE A HEAVY BOTTOM HUNDI AND LINE WITH GHEE

ADD PREPARED MUTTON AND SPRINKLE GARAM MASALA

COVER WITH RICE AND DOT WITH GHEE

MAKE DEEP HOLES IN THE RICE THEN ADD SAFFRON MILK , FRIED NUTS AND CRISP FRIED ONIONS COVER TIGHTLY AND PUT FOPR DUM ON 20 - 25 MINUTES

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Pasande

500 Gr Mutton Boneless

1 Cup Curd -- Beaten

2 Tsp Chilli Powder

1 Tsp Turmeric

2 Tsp Chirinji

2 Tsp Poppy Seeds

2 Tsp Garam Masala

2 Tsp G& G Paste

100 Gr Onion -- Sliced

50 Gr Coriander -- Chopped

2 Tsp Coriander Powder

3 Tsp Ghee

Salt -- To Taste

METHOD:

# to the pasande apply g & g paste set aside.

# lightly roast & powder poppy, chironji & dhania

# heat ghee , fry onions till crisp.

# fry the pasande with beaten curd , salt , masalas , till dry.

# add one cup of water & cook till tender.

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Serving Ideas : serve hot sprinkled with crisp fried onions & chopped corin

Phirni

2 Tbsp Rice

1 L Milk

1 Dash Sugar

1 Dash Kewar Essence

1 Tbsp Chironji

Pistas,Almonds

Rosepetals ,Warak

METHOD:

# dissolve the rice paste in 1 cup of water

# boil the milk add sugar dissolve it completly

# add rice paste to the boiling water, stitirring at all times till the milk is nice and creamy

#add the essence and garnish with nuts and serve in earthen pots.

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Serving Ideas : hot

Reshmi Kebab

550 Gr Boneless Mutton

2 Tbsp Ginger Garlic Paste

2 Tbsp Dhania Powder

Ghee

Salt -- To Taste

Chilli Powder -- Totaste

# marinate the mutton with ginger garlic paste and a cup of warm water

# then pressure cook till the mutton is cooked

# shred the cooked mutton

# fry the mutton shred with salt, chilli powder and dhaniya powder

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HOME REMEDIES

STOMACH ACHE, GAS, INDIGESTION

A mixture of hing,lime juice and salt to be consumed which gives an immediate relief to the sufferer.

THROAT IRRITATION

A mixture of honey and ginger juice or honey and crushed black pepper will act effectively.

CONGESTION

A mixture of milk and turmeric will do.

CONSTIPATION

Either hot milk or bananas or methi leaves.

BLOOD SUGAR

Methi seeds toasted and ground and consumed or karela juice.

HEAD ACHE

Eucalyptus oil

INDIGESTION

Ajwain

ACIDITY

Skimmed cold milk

CHICKEN POX

neem tree leaves

TO CLEAN TEETH

neem tree sticks

HONEY BEE BITE

lemon juice to be applied on the effected part.

BURNS

ghee to be applied immediately.

WOUNDS

turmeric to be applied as it acts as an antiseptic.

DARK CIRCLES UNDER EYES.

Cucumber slices to be kept on the effected area which will act very effectively.

TOOTH ACHE

A piece of clove to be kept on the effected part.