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.