Chicken curry / kodi koora - Andhra Style

 

Chicken curry / kodi koora - Andhra Style

 

Ingredients:

1. chicken                                - 1/4 kg (cleaned)
2. dry coconut                         - 1/4 chippa(1/4 of half dried coconut)
3. ginger                                 - 1 1/2 inch
4. garlic                                  - 5 - 6 strands
5. chakka (Cinnamon stick)   - 1 1/2 inch (if it is thin)
6. lavanga (Cloves)                - 5 -6 strands
7. Onion                                 - 1 big (chopped)
8. Tomatoes                           - 2 big (chopped)
9. Salt                                    - to taste (approx 2 tbsp)
10. Chilli powder                    - to taste (approx 3 tbsp)
11. Coriander powder             - 2 tbsp
12. Turmeric                           - 1/4 tbsp
13. Oil                                    - 4 tbsp

 Procedure:

1. Grind the grated dry coconut along with cinnamon stick,cloves,ginger and garlic to fine taste.
2. In a pan, fry the chopped onions in oil till golden brown.
3. Once onion turned to golden brown color, fry the tomatoes on simmer.
4. Once tomatoes are boiled well, pour the paste and fry on simmer for 5 minutes.
5. Once the coconut paste is fried well, you will observe the oil coming out of the fried content.
6. Now add the salt,chilli powder and turmeric and mix them thoroughly. Now, you can taste the fried masala and can add anything, if you feel something is less.
7. Add the chicken and a tea glass water(if you are expecting more gravy, you can extend it to 1 1/2 cup) to the fried masala and put them in a pressure cooker. Boil them for 5 to 6 vigils(if are expecting more softy chicken let it boil for 8 vigils).
8. If you don't have or don't want to cook it in pressure cooker boil curry as usual.
9. Once done, garnish it with coriander and serve hot.

Bangaladumpa fry / potato fry / vurlagadda fry - Andhra style

Bangaladumpa fry / potato fry / vurlagadda fry - Andhra style

Potato Fry - Andhra Style

Ingredients:

1. Potatoes : 4

   

   Vurlagadda fry - andhra style

2. Onions : 2 to 3
3. Ginger garlic pate : 1tbsp (1 inch Ginger, 6 garlic cloves)
4. Green chillies : 2 to 3
5. Salt : to taste(1/2 tbsp approx)
6. Turmeric : a pinch
7. Mustered,cumin seeds : 1/2 tbsp each
8. curry leaves : 2 strands 
9. dry coconut : 2 square inch
10. chilli powder : 1/2 tbsp
11. coriander powder : 1/4 tbsp

Procedure:

1. In a pressure cooker, boil the potatoes and peal out the skin. Slice the boiled potatoes.
2. In a mixer grinder, make a pate out of chillies, ginger garlic paste and dry coconut.
3. In a pan, put thalimpu/popu(in a tbsp of oil, fry curry leaves,mustered,cumin seeds) and fry the sliced onions.
4. Now add the potatoes to the onions and sprinkle the turmeric, chilli powder and coriander powder. Now add salt and fry them for 5 minutes on low flame.
5. Now add the chilli ginger garlic paste to the pan and fry them for another 5 minutes.
6. You can garnish it with coriander and serve it.

Combinations:

Rasam - Andhra Style

Poori potato curry / vurlagadda kurama for poori - Andhra style

 Poori potato curry / vurlagadda kurama for poori - Andhra style

 Poori potato curry / vurlagadda kurama for poori - Andhra style

Ingredients:

1. Potatoes : 3
2. Onions : 2
3. Green chillies : 6
4. Bengal gram flour : 2 tbsp
5. Currey leaves : 2 strands
6. Mustered, Cumin seeds : 1/2 tbsp each
7. Turmeric : 1/6 tbsp
8. Salt : to taste(1/2 tbsp)
9. Chilli powder : to taste (1/2 tbsp)

Procedure:

1. Boil the potatoes in a pressure cooker and peal the skin out. Now slice the potatoes.
2. In a frying pan, pour some oil and fry the mustered,cumin seeds, curry leaves, slitted green chillies and sliced onions for a while.
3. Now add the sliced potatoes and put the turmeric powder. Fry them for 10 minutes.
4. Mean while, in a tea cup of water, mix the bengal gram flour.
5. Now add the bengal gram mixed water,salt, chilli powder(if needed) to the fried content, if you need more sauce add some more water. Boil them for another 5 minutes. Now it is ready to serve with poori.

Guthi vankaya koora / nune vankaya koora / brinjal ground nut curry - Andhra style

Gutti vankaya koora / nune vankaya koora / brinjal ground nut curry - Andhra style

Gutti vankaya koora / nune vankaya koora / brinjal ground nut curry - Andhra style

Ingredients:

1. Brinjal : 5 (preferably medium or small sized)
2. Ground nuts : 1 tea cup(10 tbsp approx) 
3. Tamarind : see finger long
4. Black gram(Urad daal) : 2 tbsp
5. Bengal gram (chenna daal) : 1 tbsp
6. Cumin seeds : 1/2 tbsp
7. Pepper seeds : 3/4 tbsp
8. Garlic cloves : 3 to 4
9. Coriander powder : 1 tbsp
10. Red chilly powder : 1 tbsp
11. Oil : 7 tbsp
12. Grated dry coconut powder : 1/2 tea cup
13. Salt : to taste(approx 1 tbsp)

Procedure:

1. Fry all the seeds and nuts (Ground nuts,Black gram,Pepper seeds,Bengal gram), powder them in mixer grinder along with salt.
2. To the grinded powder add coconut powder,tamarind,garlic,chilli powder,coriander powder and some water. Mix them well in the grinder to get fine paste.
3. Make 4 slits to the brinjal(depending on the size of brinjal), stuff the paste into the brinjals.
4. If you have a micro oven, put these brinjals in the oven and bake them for 20 minutes.
5. If you don't have micro oven, boil the brinjals on a pan at low flame (approx 20 min) till gets boiled.
6. Now in a frying pan, pour some oil, put thalimpu/popu. Fry the onions on it till it turn to golden brown color.
7. Now pour the remaining paste, if required water, boil it for a while.
8. Finally add the boiled brinjals, and boil the whole curry in low flame for 5 minutes. Now it is ready to serve.

Puliyogare paste (karnataka style)

Puliyogare paste (karnataka style)

Ingredients:

1. Ground nuts : 5 tbsp
2. Red chillies : 10 to 15 (depends on the chillies)
3. Mustered : 2 tbsp
4. Coriander powder : 2 tbsp
5. Grated dry coconut : 5 tbsp
6. Black gram(Urad daal) : 2 tbsp
7. Sesame : 3 tbsp
8. Cumin seeds : 2 tbsp
9. Bengal gram(Channa daal) : 1 tbsp
10. Curry leaves : 2 to 3 strands
11. Tamarind juice(thick) : 1 1/2 cup
12. Sugar/Jaggery : 1 tbsp

Procedure:

1. Roast the grated coconut on low flame till it reach golden brown color.
2. Fry all the seeds(daals)/nuts and red chillies( by keeping 2 aside) by keeping 1/2 tbsp of each aside.
3. Now grind the fried seeds.
4. On a stove, add some oil and fry mustered,cumin seeds and curry leaves. Now add tamarind juice and boil it for a while.
5. Now add the powdered stuff,jaggery, salt and boil it well.
6. Once it is well boiled mix it with rice and have it.

Ground nut chutney / verusanagapappula chutney - Andhra style

Ground nut chutney  / verusanagapappula chutney - Andhra style

Ingredients:

Ground nut chutney  / verusanagapappula chutney - Andhra style

1. Groud nuts : 1 tea cup
2. Green chillies : 3
3. Tamarind : 2 flakes (according to taste)
4. Garlic : 3 flakes
5. Mustered,jeera, black gram(urad daal) - 1/2 tbsp each
6. curry leaves : 4
7. Oil : 1/2 tbsp
8. water : 1/2 cup approx.
9. Salt : to taste.

Procedure:

1. Fry ground nuts, without oil,  till it turn to maroon color. Fry chillies in oil.
2. In a mixer grinder, grind fried ground nuts,garlic,fried green chillies, tamarind with water.
3. Put Thalimpu/popu(Fry mustered,jeera and curry leaves in oil). Add it to the grinded paste.
4. Add Salt for taste. You can add lemon juice if chutney demands little more sour taste.

pesarapappu pongali - Andhra style

pesarapappu pongali - Andhra style

pesarapappu pongali - Andhra style

Ingredients:

1. Rice : 1 cup
2. Pesara pappu / moong daal : 3/4 cup
3. Water : 3 cups
4. Chillies : 2
5. Onion : 1
6. Pepper : 4 to 5 smashed
7. Curry leaves : 5
8. Mustered,jeera : 1/2 tbsp each
9. Oil : 1tbsp  
10. Neyyi(Ghee) : 2 tbsp

Procedure:

1. In a pressure cooker boil rice, pesara pappu(moong daal), onion along with 3 cups of water for 3 vizils.
2. Once the pressure is out of the cooker, put thalimpu/popu(In the oil, fry mustered,jeera and curry leaves) and add to the rice and boil it for a while, if needed along with water.
3. Now add neyyi(Ghee) to the pongal and serve.
4. It taste better with ground nuts chutney.

Combinations:

Ground nut chutney - Andhra style,

Drumstick sambar - Andhra style

Thotakura pullagura / aakura pullakoora - Andhra style

Ingredients:

1. Aakura/Thotakura : 1 bunch(processed)
2. Tomatoes : 3
3. Tamarind : small lemon size
4. Onion : 2
5. Green chillies : 3
6. Salt / Chilly powder : as needed by you
7. Mustered, jeera : 1/2 tbsp
8. curry leaves : 5 leaves

Procedure:

1. In a pressure cooker, boil Aakura/Thotakoora, chopped onions, tomatoes, green chillies, tamarind for 3 vigils.
2. Smash the boiled content to the granularity needed by you.
3. Put thalimpu/popu to the curry.Addsalt and chilly powder as needed by you. Boil it for a while on simmer.It is ready for serve now.

Maamidi kaya pappu / mango daal andhra style

Maamidi kaya pappu / mango daal andhra style

Ingredients:

1. Unriped mangoes / pachi maamidi kayalu :  1 medium sized
2. kandi pappu(yellow lentils / toor daal) : 2 cup
3. Green chillies : 5 (alternatively chili powder can be used 1 tbsp)
4. Tomatoes : 1
5. Onions : 2

Procedure:

1.  In a pressure cooker, boil the Kandi pappu,sliced onions, tomatoes, green chillies with 2 cup of water for 3 to 4 vizils.
2. Now smash the boiled pappu. Add salt to taste.
3. Now add the thalimpu( in 1 tbsp of oil fry mustered-1/2 tbsp, jeera-1/2 tbsp and curry leaves - 4 ) to the paapu and boil it for a while.

vurlagadda kurma / potato masala curry - Andhra style

vurlagadda kurma / potato masala curry - Andhra style

Ingredients:

1. Potatoes - 4 medium sized
2. Tomatoes - 2
3. Green chilies - 4
4. Ginger garlic paste - 1 to 2 tbsp
5. Chilli powder - 1/2 tbsp
6. Coriander powder - 1 tbsp
7. Garam masala powder - 1/2 tbsp
8. Grated Coconut powder - 3 tbsp
9. Curry leaves - 5
10. mustered,jeera - 1 tbsp
11. oil - 3 tbsp

Procedure:

1. Boil the potatoes moderately and peal of the skin.
2. In a fried pan, put mustered,jira and curry leaves.Then fry the chillies,sliced onions till it reaches golden brown color.
3. Now add the sliced tomatoes and boil it on low flame for 5 minutes.
4. Add ginger garlic paste,salt,chili powder and garam masala powder and fry it.
5.  Now add a cup of water and the potatoes and boil it on low flame for 5 minutes.
6. Once the potatoes are well boiled, add grated coconut powder then stir it well and boil it on low flame for another 5 minutes(add water for desirable amount of gravy and mild of taste). Now garnish with coriander and serve it. 

Tomato masala curry - Andhra style

Tomato masala curry - Andhra style

Ingredients:

1. Tomatos - 5
2. Green chillies - 4
3. Ginger garlic paste - 1 tbsp
4. Coriander powder - 1/2 tbsp
5. Grated dry coconut powder - 1 tbsp
6. Chili powder - 1/2 tbsp
7. Salt - to taste
8. Onion - 1 big
9. Oil - 2 tbsp
10. Mustered, Jeera - 1/2 tbsp
11. curry leaves - 5 leaves

Procedure:

1. In a pan, boil the oil and add mustered, jerra and curry leaves.
2. Fry the chillies and later add onions. Fry it till onions golden brown color.
3. Now add sliced tomatos. Close the lid and boil it for 10 minutes.
4. Once tomatos are boiled well, now add ginger garlic paste, dried coconut powder, chili powder, coriander powder and salt.
5. Boil it for another 5 minutes.
6. Now garnish it with coriander leaves.

Drumstick sambar / munakkaya sambar - andhra style

Drumstick sambar / munakkaya sambar - andhra style

Drumstick sambar / munakkaya sambar / Andhra style sambar

Ingredients:

1. Kandi pappu (Yellow lentils/ Toor daal ) : 1 cup
2. Drumstick : 3
3. Tamarind : lemon size
4. Onion : 1
5. Chilli powder : 2 tbsp
6. Salt : to taste
7. Oil : 2 tbsp
8. Tomato : 1
9. Sambar powder : 1 tbsp

 Procedure :

1. Wash Kandi pappu with water thoroughly.
2. In a pressure cooker, add Kandi pappu, 2 cups of water, Onion, sliced tomatoes, sliced drumstick and put it on stove.
3. Let it cook for 5 vigils to ensure that Kandi pappu is well boiled.
4. Add the tamarind in a 1/2 cup of boiled water to make tamarind juice.
5. Now put the boiled vegetables aside and smash the remaining stuff in the cooker well.
6. Put talimpu and add it to the pappu. If water is needed add some to the pappu and put it on stove.
7. Now add tamarind water, salt, Sambar powder and boiled vegetables and let it boil till you see the air bubbles popping out from Sambar.
8. Now have it with neyyi(ghee) along with rice.

cake - in oven

Ingredients:

1. Maida (All purpose flour) : 4 cups
2. Butter : 2 cups
3. Sugar : 2 cups
4. Baking powder : 1/4 tbsp
5. Eggs : 2
6. Milk : 1/4 cup

Procedure:

1. Mix the baking powder to Maida.
2. Make sugar powder using mixer grinder.
3. Mix sugar with butter. Now add maida mix thoroughly.
4. Mix 2 egg content thoroughly with the dough. Add litter amount of milk and mix well.
5. Apply butter to the inner surface of the baking pan and pour the dough into the baking pan.
6.  In the convection mode at 190, bake it for 25 minutes.

Goduma ravva Upma

Goduma ravva Upma

Ingredients:

1. Goduma ravva / normal ravva : 2 tea cup
2. Water : 4 tea cup
3. Mustered : 1/4 tbsp
4. Jeera : 1/4 tbsp
5. Minapappu(black gram) : 1/4 tbsp 
6. Onion : 1
7. Green chilli : 4
8. Ghee/Oil : 1/2 tbsp
9. Curry leaves : few
10. Lemon : 1/2 slice

Procedure:

1. Fry ravva with ghee on a pan till mild brown color. Keep them aside.
2. Put thalimpu with mustered,jeera,curry leaves and black gram. Fry chopped onions and chillies with thalimpu.
3. Add the water and boil it bubbles comes out.
4. On low flame, add ravva and lemon juice. Stir it well and quite often to ensure that ravva is evenly boiled.
5. Now serve it with either sugar,ground nut chutney or andhra avakaya.

Raagi dosa - healthy food

                     Raagi dosa - Andhra style

Raagi dosa - healthy food

Ingredients:

1. Raagi pindi () : 2 cup
2. Upma ravva (Upma/Bombay flour) :  1/2 cup
3. Wheat flour (Chapathi flour) : 1/2 cup
4. Salt : to taste

Procedure:

1. Fry the Upma ravva in a pan till light brown color.
2. Add fried Upma ravva,Wheat flour in Raagi pindi. Mix it thoroughly with water.
3. Now in a non stick Dosa pan, add pour it as like for Dosas. Fry on both sides of dosa.
4. You can have it either with ground nut chutney or with any pickle.

Carrot fry

Carrot fry

Ingredients:

1. Carrot : 5
2. Onion : 1
3. Chillies : 6 to 7
4. Garlic : 1/2 inch
5. Salt : to taste
6. Mustered : 1/2 tbsp
7. Jeera : 1/2 tbsp
8. Black gram : 1/2 tbsp
9. Coriander powder : 1/2 tbsp

Procedure:

1. Grate the carrot and ginger finely.
2. Put thalimpu with mustered,jeera and black gram.
3. Fry chopped onions and green chillies. Now add grated carrot and coriander powder, fry it on low flame.
4. If needed, add some water to let the carrot boil.
5. Once carrot is boiled well garnish it with coriander leaves and serve it.

Chicken Fry

Chicken Fry

Chicken Fry

Ingredients:

1. Chicken : 250 gm
2. Ginger garlic paste : 1 1/2 tbsp
3. Coriander powder : 1 tbsp
4. Onion : 1 big
5. Green chillies : 4
6. Turmeric : 1/4 tbsp
7. Coriander leaves : to garnish
8. Salt : to taste
9. Chilli powder : 1 tbsp
10. Pepper : 1/2 tbsp

Procedure: 

1. Clean the chicken with water and apply turmeric and salt.

2. In a pan boil the chicken on low flame. Boil it till chicken is half boiled and keep it aside.
3. Now in pan fry chilli and onion with some oil.
4. Add Ginger garlic paste and fry it till it leaves the raw smell. Add coriander powder,pepper powder and fry it.
5. Now add the chicken. Let it boil on low flame.
6. Once chicken is boiled, garnish it with coriander.

vegetable pulav(vegetable rice)

vegetable pulav(vegetable rice)

vegetable pulav(vegetable rice)

Ingredients:

1. Rice : 4 cups
2. Onion : 1 big
3. Chillies : 6
4. Potato : 2 mid size
5. Carrot : 3
6. Beans : 200 gm
7. any suitable vegetables
8. Ginger Garlic paste : 2 tbsp
9. Coconut paste : 1 1/2 cups
10. Garam masala : 1 tbsp
11. Oil : 5 tbsp
12. Turmeric : 1/4 tbsp

Procedure:

1. Fine chop all the vegetables. Chop Onions and chillies only vertically.

2. Put oil in the pan and fry the onions,chillies.
3. Add Ginger garlic paste and turmeric to to the pan and fry for 3 minutes.
4. Add all the vegetables, garam masala powder. Fry them in low flame for till vegetables are half boiled.
5. Add the coconut paste to the fried content and fry it for 3 minutes.

6. In pressure cooker or electric rice cooker, add rice, fried content, water proportional to the rice(2 cup of water to 1 cup of rice) and cook them usually.
7. Once rice is cooked stir the rice thoroughly in such way that the masala is mixed well to the rice.

Dosakaya pachadi / big cucumber chutney - Andhra Style

Dosakaya pachadi / big cucumber chutney - Andhra Style

Dosakaya pachadi

Ingredients:

1. Dosakaya : small one
2. Ground nuts : 5 tbsp
3. Green chillies : 7
4. Tamarind : 1/2 lemon size
5. Coriander seeds : 1 tbsp
6. Jeera : 1/2 tbsp
7. Mustered : 1/2 tbsp
8. Garlic : 6 to 7 cloves
9. Curry leaves : few 

Procedure:

1. Peal off the Dosakaya and remove the seeds. Make sure that the Dosakaya(big cucumber) is not bitter. If it is slightly bitter you can still use it by washing it with crystal salt.
2. Make Dosakaya into small pieces.
3. In pan fry chillies with 1 tbsp of oil. Keep chillies aside.
4. Fry ground nuts and keep them aside.

5. Fry mustered,coriander seeds and jeera. Keep them aside.
6. Grind all the ingredients except Dosakaya(big cucumber).
7. Once the ingredients are fine grinded, add dosakaya and grind them mild.
8. Put the popu/thalimpu and add it to the Dosakaya paste.

Gobi manchuri dry

Gobi manchuri dry

Gobi manchury dry

Ingredients :

1. Cauliflower(gobi) : 1/2 flower
2. Corn flour :3 tbsp
3. Maida (all purpose flour) : 3 tbsp
4. Salt : to taste
5. chilli powder : 1 tbsp
6. Tomato Ketchup : 3 tbsp
7. Soya sauce : 2 tbsp
8. Garlic paste : 2 tbsp
9. Ginger paste : 1 tbsp
10. Garlic - 3 cloves minced
11. Capsicum (diced) - 1 (200 gm)

Procedure:

1. Split the Cauliflower into florets. Keep them in boiled salt water for 5 minutes.
2.  Make a paste out of Maida,Corn flour with water. Add Ginger paste,Garlic paste,Salt and chilli powder and mix well.
3. Add the Cauliflower florets in the paste and apply the paste to them thoroughly. Keep it aside for few minutes.
4. In a pan pour the oil and boil it.
5. On low flame fry the Cauliflower florets(which are applied with paste) in the oil till the golden brown color(Based on the crispiness and boiling you want). Do it for all florets.
6. Now, pour 2 tbsp of oil on a pan, add chopped onion, capsicum and green chillies fry it. Add the ginger garlic paste and deep fry it.
7. Add fried cauliflower florets, tomato ketchup,soya sauce and fry it.
8. Garnish with coriander and serve with tomato ketchup.

cauliflower masala / cauliflower curry andhra style

cauliflower masala / cauliflower curry   andhra style

Ingredient:

1. Cauliflower : 1 flower mid size
2. Poppy seeds : 1 tbspn
3. Ginger : 1 inch
4. Garlic : 6 cloves
5. Green Chillies : 2
6. Chili powder : 1 tbsp
7. Curd : 1 cup(100 gm)
8. Onion : 2 big
9. Tomato : 1 big
10. Coriander powder :  1tbsp
11. Coriander : to garnish
12. Turmeric powder : pinch
13. Salt : to taste

Procedure: 

1. Make the cauliflower into small pieces(as like small flowers),chop the onions,slit the green chillies and make tomatoes into small pieces.
2. Boil the cauliflower in slat water for a while. It is to ensure that the germs in the cauliflower are dead,if any .Once done, pour the water and keep the cauliflower a side.
3. Prepare a paste of ginger,garlic, poppy seeds and green chillies.
4.  Put oil in the pan, add chopped onions. Fry for a while.
5. Add the paste to the fried onions and fry it for 2 to 3 minutes in low flame.
6. Now add sliced tomatoes, coriander powder and chilli powder. Fry it till tomato pulp is well mixed with the remaining paste.
7. Now add little amount of curd and fry it till. Repeat this procedure for 2-3 times till curd lasts.
8. Add some water (as need by you) and fry it till it reaches boiling point. Add the cauliflower and fry it in low flame.
9. Once cauliflower is boiled well, garnish it with coriander and turn off the stove.

goru chikkudu kaya fry (chikkudu kaya vepudu) anhdra style

goru chikkudu kaya fry (chikkudu kaya vepudu) anhdra style

 Ingredients:

1. goru chikudulu :  250 gms
2. chilli powder :3 table spoon
3. dry coconut powder :  3 table spoon
4. ground nut powder : 2 table spoon
5. salt : to taste
6. Oil : 1table spoon
7. Mustered, Jira : 1/4 table spoon
8.  Curry leaves : few

Procedure:

1. Cut the "goru chikkudu" into small pieces of 1 inch size.
2. Boil the "goru chikkudu" with slat either on microwave oven for 20 minutes or on stove in a pan. Ensure that those are well boiled.
3. Take a pan put 1 tbsp of oil. Add mustered,jira and curry leaves and fry it.





4.  Put boiled "goru chikkudu" add chilli powder,coconut powder and fry it for a while.
5. Finally sprinkle the ground nut powder. Mix well and fry it for a while.

Combinations:

Rasam - Andhra Style

Dondakaya pachadi / Gherkins chutney - andhra style

Dondakaya pachadi / Gherkins chutney - andhra style

Ingredient:

1. Dondayakaylu (Gherkins) : 300 gm
2. Chintha pandu (Tamarind) : small lemon size
3. Green chillies : 7 nos.
4. Jeelakarra(jeera) : 1 table spoon
5. Oil : 2 table spoon
6. Garlic : 4 to 5 cloves
7. Mustered (for thalimpu) : 1/2 tbsp
8. curry leaves (for thalimpu) : 4 to 5

Procedure:

1. Chop the Dondayakaylu/gherkins into  small pieces and chillies into two slits.
2. Take a pan and put the oil. Add curry leaves. After a while add Dondayakaylu/gherkins and green chillies and close the lid. Let it boil for 20 minutes on low flame.
3. Stir the contents in the pan for every few minutes to ensure that contents are not getting roasted.
4. Once the Dondayakaylu/gherkins are fried let it cool down to the room temperature.
5. Grind the Dondayakaylu/gherkin(full boiled content)along with the garlic using the mixer grinder.
6. Put thalimpu/popu for this content.

Milk biscuits - bakery style

                                                               Milk biscuits - bakery style

Milk biscuits - bakery style

 Ingredients:

1. Maida (All purpose flour) : 2 cups
2. Sugar : 1 cup
3. Dalda(vanspathi) / Butter / Ghee : 1 cup

Procedure:

1. Take the sugar and fine grind it with mixer grinder.
2. Take the Vanaspathi or Butter finely make it as paste on a bowl.
3. Add the Maida to the Vanaspathi/butter and mix it well.
4. Add the sugar to the mix and make it as ball as like chapathi dough.
5. Make the dough into small balls and press it to the biscuit shape with hand.
6. Pre heat the oven on convection mode at 180 C for 10 minutes.
7. Place the biscuits on a pre heated oven. Keep it on Oven for 12 to 15 minutes(based on the roast you want for biscuits) at 180 C on convection mode.
8. Now biscuits are ready.

You can add the below specified flavors when you are making the dough for biscuits if you want. Don't try it for the first time when you are trying.

Flavors:

honey :   2 table spoons.
Oats : 1/4 to 1/2 cup
etc...

Fish fry / chepa vepudu Andhra style

Fish fry / chepa vepudu  Andhra style

Ingredients (for marination):

1. Fish slices (cleaned and sliced): 10 (1.5 kg of fish)
2. Lemons :  3
3. Garam malsala : 2 table spoon
4. Coriander powder :  2 table spoon
5. Chilli powder : 3 table spoon
6. Ginger garlic paste : 2 table spoon
7. Salt : to taste
8. Turmeric : 1/2 table spoon
9. Oil : 1 table spoon

Procedure:

1. Wash and clean the fish slices with the crystal salt to make sure that dirt is removed from the outer surface of the fish.
2. Take all the ingredients and mix it with the lemon juice and oil (Do not add water). Make it as paste.
3. Apply this paste to the fish thoroughly and marinate it for minimum one hour.





4. Now take a pan and pour some oil to an extant that fish slices are half floated. Heat the pan.
5. Once the oil is heated enough, fry the fish pieces in the on pan at medium flame( It helps in cooking the fish slices) till it reaches dark brown color.





6. Serve it with onion slices and lemon.

Combinations:

Rasam - Andhra Style