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.