Tuesday, February 3, 2009

An Andhra Meal

1)A Plain Rice:

Ingredients for Cooking
Rice - 1 Cup (for 1 person)
Water - 1½ Cup
Preparation
Rinse the rice in water to get rid of excess starch.
For every cup of rice, add 1½ cup water.
Bring the rice to boil, uncovered, at medium heat.
When boiling, turn the heat down to medium low.
Place the lid on the pot, keeping it tilted to allow steam to escape.
When you can see holes or "craters" in the rice, put the lid on tight.
Turn the heat to low.
Simmer for another 5 minutes.
Fluff up rice and serve.
Tips
For best results, use long grain rice.

2)Akukura (Green Leaves) Pappu:













Kandi bedalu (Bengal gram daal) - 100 grms
Any Green leaves (like Palak, Spinach, Methi etc) - 1/2 bundle
Green chillies - 6 or 7
Tomato - 2
Tamarind - 1 inch little one
Dry red chillies - 2
Garlic - 2/3 flakes
Mustered seeds - 1/2 tbl spoon
Jeera - 1/2 tbl spoon
Onion - 1
Asafoetida - 1 pinch
Preparation
Wash daal and green leaves twice neatly.
Add green leaves, tomato, green chillies, half of the onion, and one glass of water to daal.
Put in pressure cooker for 3 vizzles.
After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.
For seasoning
Take one tea spoon of oil in kadai and heat.
Add asafetida, mustered seeds, jeera, dry red chillies, garlic, and onion. Fry till golden brown color.
Add the smashed daal to the seasoning.
Tips
You can use unripe tomato also for daal.

3)Mudda Pappu:

Ingredients for Cooking
Kandi bedalu (Bengal gram daal/Toor Daal) - 100 grms
Tomato - 1
Dry red chillies - 1 or 2
Garlic - 2/3 flakes
Mustured seeds - 1/2 tbl spoon
Jeera - 1/2 tbl spoon
Onion - 1
Asafetida - 1 pinch
Preparation
Wash daal neatly.
Add tomato and one glass of water to daal.
Put in pressure cooker for 3 vizzles.
After the pressure has come down, add salt, smash the daal and season it.
For Seasoning
Take one tea spoon of oil in kadai and heat.
Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
Add the smashed daal to the seasoning.
Tips
Have this daal with hot rice and ghee. It will be very tasty.
If you add mango pickle also, it will be tastier.
Small kids like this.






4)Pesara Pappu




Chaya pesara pappu (Moong daal) - 100 grms
Tomato - 2
Green chillies - 5 or 6
Tamarind (Chintakaya) - 1 inch little one
Dry red chillies - 1 or 2
Garlic - 2/3 flakes
Mustured seeds - 1/2 tbl spoon
Jeera - 1/2 tbl spoon
Onion - 1
Asafoetida - 1 pinch
Preparation
Wash daal neatly.
Add tomato, green chillies, half of the onion, and one glass of water to daal.
Put in pressure cooker for 3 vizzles.
After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes
For seasoning
Take one tea spoon of oil in kadai and heat.
Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
Add the smashed daal to the seasoning
Tips
If the daal is too thick you can add little water during step 4.
This daal is good for health.
You can prepare this in the similar way like Mudda pappu.



5)Maamidikaaya (Mango) Pappu

Ingredients:
Kandi bedalu (Bengal gram daal) (100grms)
Tomato(1)
Mango (1/2 not riped)
Dry red chillies (1 or 2)
Garlic (2/3 flakes)
Mustured seeds (1/2 tbl spoon)
Jeera (1/2 tbl spoon)
Onion (1)


6)Noone Vankaya Curry(noone means oil in telugu)


Ingredients:
Fresh brinjal (preferably small)
Dry/Fresh coconut
fried groundnuts
gingelly seeds
dhaniya powder
chillie powder
tamarind
salt
turmeric
ginger
garlic
onions
tomatoes
oil
7)Bendakaya Pullagura




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