Gatti Pappu / Mudda Pappu - Andhra Style

Serves : 2 people
Preparation time : 15 minutes 

Gatti Pappu /  Mudda Pappu - Andhra Style

Ingredients: 

1. Yellow lenthils  - 1 tea glass 
2. Water               - 2 tea glass 
3. Onion                - 1 
4. Chilli powder    - 1/4 tea spoon 
5. Salt                   - to taste 
6. Oil                    - 1/2 table spoon 

Procedure: 

1. In a pressure cooker add yellow lentils,water, sliced onions, chilli powder and oil. 
2. Boil it for 4-5 whistles in simmer. 
3. Omce the pressure cooker is ready to open, open it and smash the paapu to the desired  consistancy needed by you. 
4. Now it is good to have with ghee.

* Gatti Pappu tastes very good with ample amount of Clarified butter(నెయ్యి).

Combinations:

• Rasam / Chaaru - Andhra style
• Potato fry - Andhra style

Rasam / Chaaru - Andhra Style

Rasam / Chaaru - Andhra Style

Serves         : 4 - 6 peoplePreparation time:  30 minutes

Rasam / Chaaru - Andhra Style

Ingredients:

1. Tamarind                                                               - big lemon sized 
2. Pepper seeds                                                       - 10 
3. Cumin seeds (జీలకర్ర / jira )                          - 1 table spoon 
4. Yellow lentils(కందిపప్పు  / toor daal)        - 1 table spoon
5. Garlic                                                                       - 8 cloves 
6. Coriander leaves                                                 - 2 strands 
7. Tomatoes                                                              - 3
8. Oil                                                                             - 2 table spoon
9. Dry chillies                                                              - 3
10. Salt                                                                            - to taste

for thalimpu

1. Mustered (ఆవాలు )              - 1 table spoon
2. cumin seeds (జీలకర్ర / jira ) - 1/2 table spoon
3. black gram (మినపప్పు )       - 1 table spoon
4. Curry leaves                                 -2 strands 

Procedure:

1. In a mixer grinder powder pepper seeds, cumin seeds and yellow lentils along with the 6 garlic cloves.
2. In a bowl soak tamarind for a while. Later with a blender or hand make juice out of tamarind and tomatoes.
3. Put Thalimpu / Popu (In a heated oil put 1 tbsp of mustered, 1/2 tbsp of jira, 1 tbsp of black gram and curry leaves. fry it for a while).
4. In popu / thalimpu, fry dry chillies, rasam powder, which is described in point 1, and garlic for while.
5. Now in a bowl/kadai pour 1 leatre of water, salt, the tomato tamarind juice and fired content to it. Boil it on stove till you observe the bubbles pops out of the rasam.
6. Now garnish it with coriander leaves. Rasam is read to serve now.

Combinations:

Andhra style Potato fry,

goru chikkudu kaya fry,

Chicken fry semi gravy - Andhra style,

Fish fry - Andhra style

The Rasam recipe described above is also know as  Tomato rasam 

How to know the watermelon is ripened?

How to know the watermelon is ripened?

how?

Tap on the watermelon gentry with your thumb or see finger. Which ever watermelon makes more sound (hallow) is the most ripened among the others.

Why?

In the ripened watermelon, the water content(juice) is more than flesh. In the riping process, the flesh of the water melon will be converted to water content. Where as in unriped water melon, the water content is lessor than the riped. That is why well ripped watermelon sounds much hallow than the unripened.

You can correlate this theory with a water filled bucket sounds more than sand filled bucket.

Chicken curry with Curd - Andhra style (less spice)

Chicken curry with Curd - Andhra style (less spice)

Chicken curry with curd recipe - Andhra Style

Ingredients:

1. Chicken                   - 1/2 kg
2. Onion                      - 2 (diced)
3. Chillies                    - 5
4. Chilli powder           - 2 tbsp
5. Ginger                      - 3 inch long
6. Garlic                       - 1 1/2 whole garlic
7. Cloves                      - 4
8. cinnamon stick         - 2 inch long
9. Dry coconut              - 2 squar inch
10. Coriander powder    - 1/2 tbsp
11. Curd                          - 1/2 tea cup
12. Salt                            - to taste
13. Turmeric                    - pinch

Procedure:

1. Wash and marinate the chicken with 1 tbsp of salt, 1/2 tbsp of chillie powder, turmeric and 1/2 tea cup of curd.
2. Fry the onions to golden brown color in the frying pan with oil. Later, add the tomatoes and fry it.
3. Now grind the ginger, garlic, dry coconut & green chillies in a mixer grinder and powder the Cloves and cinnamon stick.
4. Add the grounded paste to the pan and fry it. Now add the marinated chicken, salt, chili powder, Cloves, Cinnamon stick powder and coriander powder and mix it thoroughly. Fry it for 5 minutes on simmer.
5. In a pressure cooker boil the curry for 3 whistles on simmer.
6. Now garnish the curry with coriander leaves and it is ready to serve.

Chicken Biriyani - Andhra Style

Chicken Biriyani - Andhra Style

Chicken Biriyani - Andhra style

Ingredients:

Chicken          -    1/2 kg
Rice                -    3 cups
Ginger            -    2 inch long
Garlic             -    1
Cloves            -    8 to 10
Cinnamon stick       -    3 inch
Dry coconut    -    2 square inch
Oil(Ghee)        -    5 tbsp (preferably ghee)
Onions             -    2 to 3 big
Tomatoes         -    2
Green chillies   -    3
Curd                  -    2 to 3 tbsp
Turmeric           -    pinch
Lemon               -    1
Chilli powder    -    2 tbsp
Salt                    -    to taste
Cardamon         -    2 to 3

Procedure:

- Powder the cloves and cardamon. Grind the ginger, garlic, 1 chilli and dry coconut into paste.
- Marinate the cleaned chicken with the salt, chilli powder, curd, masala paste(described in the above point) turmeric powder and pinch of lemon juice.
- In a frying pan, fry 2 green chillies, cardamon and diced onions till light golden brown color with oil/ghee. Now fry the tomatoes in the pan for 5 minutes in simmer.
- Now add the marinated chicken to the frying pan and fry it in simmer for 10 minutes.
- In the pressure cooker add the rice and pour 1 1/2 cup of water for 1 glass of rice and add the fried content to it. Cook it for 3 whistles.

- Once the pressure is relieved from the cooker, mix it gently. Now it is ready to serve.

Chillie Chicken

 

Chillie Chicken

Ingredients:

1. Boneless Chicken    1/2 kg
2. Soya sauce               4 tbsp
3. Tomato Ketchup      3 tbsp
4. Salt                           to taste
5. Pepper                      1/2 tbsp
6. Green chillies           6
7. Garlic                       1 tbsp chopped
8. Corn flour                3 tbsp
9. Egg                          1
10. Onions                     2
11. Capsicum                 1
12. vinegar                     1 tbsp
13. Cooking oil              2 cups

Procedure:

1. Wash and slice the chicken to small pieces. Marinate the chicken in 2 tbsp of soya sauce, egg, salt, pepper and 2 tbsp of corn flour for around 30 minutes.
2. Deep fry the chicken pieces till the golden brown color.
3. Pour 2 bps of oil. Add chopped garlic, chillies and fry it for 2 minutes. Add the chicken, diced onions and capsicum. Fry then on deep fry for few minutes.
4. Add the remaining soya sauce, ketchup, vinegar, pepper and 1 tbsp of corn flour mixed with water.
5. Cook it for few minutes until the sauce thickness reaches to desired consistency.

 

Dosakaya pappu - Andhra style / Madras cucumber Daal - Andhra style

Dosakaya pappu - Andhra style / Madras cucumber Daal - Andhra style

Ingredients:

    1. Kandi pappu/ toor daal              : 1 1/2 tea cup
    2. Dosakaaya(Madras cucumber)  : 1 ( 3-4 tea cups of sliced)
    3. Tomatoes                                    : 4
    4. Green Chillies                             : 3
    5. Tamarind                                     : 1 big lemon sized
    6. Chili powder                                : 2 tbsp
    7. Salt                                              : to taste (1 1/2 tbsp)
    8. Mustered                                     : 1/2 tbsp
    9. Cumin seed                                 : 1/2 tbsp
    10. Curry leaves                              : 2 strands
    11. Onion                                        : 1

Procedure:

    1. Boil pappu/daal along with sliced pinions,tomatoes,chili powder and green chillies for 5 to 6 whistles.
    2. Mean while, soak tamarind in a tea cup of water.
    2. Smash the pappy/daal and add salt to it.
    3. In a frying pan, fry mustered,cumin seeds and curry leaves and add it to smashed daal.
    4. Now add sufficient tamarind juice to smashed daal/pappu, if needed you can add chili powder or salt, and boil it.
    5. It is ready to serve now.

Tomato pappu / Tomato daal - Andhra style

Tomato pappu / Tomato daal - Andhra style

Ingredients:

1. Yellow lentils(toor daal) - 1 1/2 cup
2. Tomatoes (ripe) - 4
3. Tamarind - small lemon sized
4. Onion - 1
5. chilli powder - 1 tbsp
6. Salt - to taste(1 tbsp)
7. Mustered - 1/2 tbsp
8. cumin seeds - 1/2 tbsp
9. Curry leaves - 2 strands

Procedure: 

1. Boil the Yellow lentils(Kandi pappu or Toor daal) in a pressure cooker along with sliced tomatoes, onions, chillie powder and tamarind for 5 whistles.
2. Now smash the boild yellow lentils/paapu/daal with your comfortable instrument( Guthi or food processor) to the smoother level you wish.
3. Now put thalimpu/popu( in a table spoon of oil fry mustered,cumin seeds and curry leaves) and add that to pappu/daal.
4. Now boil it again for 4 to 5 minutes. It is ready to serve now. It is tastes better with Ghee and any Andhra style pickle (Preferably mango or tomato pickle).

Bitter less Bitter gourd fry / Bitter gourd curry - Andhra style

Bitter less Bitter gourd fry - Andhra style

Ingredients:

    1. Bitter gourd    -     500 gm
    2. Onion        -    3 big sized
    3. Chili powder    -    1/2 tbsp
    4. Salt            -    to taste
    5. Oil            -    8 - 10 tbsp
    6. Garlic        -    4
    7. Turmeric        -    pinch
    8. Jaggery        -    small lemon sized

Procedure:

1. Slice the bitter gourd into small pieces.  Now add the crystal salt and a pinch of turmeric.
2. Squeeze the sliced bitter gourd continuously  till foam is observed coming out of the bitter gourd.
3. Once squeezed well keep it aside for 15 min and squeeze it again. Remove the water by squeezing bitter gourd and keep it aside.
4. Now pour the oil in the frying pan, add the bitter gourd and fry it in simmer for 30 minutes.
5. Now add the sliced onion to the frying pan and fry it simmer for another 30 minutes.
6. Mean while, in a mixer grinder grind half onion, chili powder and jaggery.
7. Once the content the pan is fried well, add the grinded content and fry for another 5 minutes.
8. Mix it well for the even distribution of jaggery over the curry. Now it is ready to serve.

Chicken fry semi gravy - Andhra style

Chicken fry semi gravy - Andhra style  / Andhra style chiken fry semi gravy

Ingredients:

    1. Chicken               -    1//2 kg
    2. Ginger                 -    2 inch
    3. Garlic                   -    6
    4. Dried Coconut     -    1/4 chippa
    5. Salt                       -     for taste
    6. Chilli powder       -    2 - 3 tbsp
    7. Turmeric              -    1/2 tbsp
    8. Cloves                  -    7
    9. Cinnamon stick    -    4 inch long
    10. Onion                  -    1 big size

Procedure:

1. Wash the chicken cleanly.
2. Add a 1 tbsp of salt, 1 tbsp of oil and 1/2 tbsp of turmeric to the chicken and mix it well.
3. In a pressure cooker cook the chicken for 4 - 6 whistles.
4. Fry the cloves, cinnamon and grind it in a mixer grinder. Later add the ginger,garlic, dried coconut and grind them well.
5. In a frying pan, fry the onion till it turns to golden brown.
6. Add the boiled chicken, grinded paste, chili powder to the fried onions. Boil then for another 5 min in simmer.
7. Garnish with corriander and the curry is ready to serve.

Combinations:

Rasam - Andhra style

pappu pulusu / pappu chaaru / pappulusu - Andhra Style

Pappu Pulusu / Pappu chaaru / Pappulusu - Andhra style

Ingredients:

    1. Kandi pappu(Yellow lentils)    -    1 tea cup
    2. Tamarind                                  -    small lemon size
    3. Tomato                                     -    2 - 3
    4. Onion                                       -    1
    5. Curry leaves                             -    2 strands
    6. mustered, jura                           -    1/2 tbsp each
    7. Oil                                             -    1 tbsp   
   

Procedure:

1. In a pressure cooker add Yellow lenthils(Kandi pappu), 2 -3 cups of water, 1 tbsp of chili powder, sliced tomato one, Sliced onion one, half of the chosen tamarind. Boil it for 4 - 5 whistles.
2. Meanwhile, soak the tamarind in the water.
3. Once the cooker is ready to open, fry the mustered seeds, jeera and curry leaves (Popu) in the frying pan along with oil and later add the remaining sliced onion and tomato for 5 min in the simmer.
4. In the cooker add 1 tea glass of water, chili powder, salt, pour the tamarind juice and add the fried content to it.
5. Now boil it till bubbles comes to the top layer (or) close the cooker lid and cook for 2 - 3 whistles.