Showing posts with label Andhra Cuisine. Show all posts
Showing posts with label Andhra Cuisine. Show all posts

Tuesday, April 22, 2014

Vankaya Pulusu | Tangy Brinjal Curry


Vankaya Pulusu -  truly and Andhra delight !! 
Spicy and tangy brinjal curry is infused with bold flavors of pepper, tamarind pulp, onions and garlic  which is cooked with brinjals and tomatoes.  This is a good home cooking recipe made in just 35 minutes

I really enjoyed this tasty dish. My in-laws are in town for a vacation and everyday my mother-in-law is teaching me a new recipe. I adore my in-law' s cooking techniques and usage of spices which are freshly prepared. Vankaya pulusu is new to me, I just relished its magnificent flavors of both spicy and tangy.  


Prep Time- 10 minutes
Cooking time - 30 minutes


Ingredients

1/2 kg Purple Brinjals, cubed
1 Tomato, finely chopped
1 tsp Chili-Coriander powder
1/4 tsp Turmeric powder
1/2 cup of Tamarind extract
Salt

For Spice powder
2 tsp Bengal gram
1/2 tsp Pepper

For Masala
1 Onion, cubed
4 Garlic cloves

For seasoning
4 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
1/2 tsp Cumin seeds

Method

  • Roast bengal gram and pepper. After it cools, make a smooth powder (Spice powder)
  • Make a coarse paste of onion and garlic
  • Heat oil in a pan, add all the ingredients listed under seasoning
  • When oil starts to sizzle, add brinjal and onion-garlic paste. Saute for 5-10 minutes 
  • Add tamarind pulp, tomato, chili-coriander powder and turmeric powder. Add water to adjust thickness. Simmer for 5-10 minutes
  • Add the freshly prepared spice powder and cook for another 5 minutes
  • Serve hot with steamed rice

Wednesday, March 26, 2014

Pesarattu


A  breakfast recipe represents  Andhra's delightful cuisine. I learnt this recipe from my friends who hail from Andhra Pradesh. Other varieties include "Moong Dal ka Cheela" , "Besan Ka Cheela"  from North Indian Cuisine.

Pesarattu is prepared from ground batter of  green gram, green chilies and ginger.
Green Gram is highly nutritious as it is a good source of protein, thiamin, Niacin, and dietary fibers. Due to its rich protein content, it is served for breakfast. 

Ingredients

1 cup Green Gram
6 Green Chilies, divided
1 inch piece of Ginger
1 red onion, finely chopped
handful of Cilantro
Salt
Oil

Method

  • Soak green gram for 6-8 hours

  • Grind green gram, chilies, ginger, coriander into a smooth thick batter. Add water for grinding as needed. Then add salt as per taste

  • Separately mix onions, chilies and salt in a bowl

  • On a preheated flat pan, pour a ladle of batter in center and spread it into thin circle from inside to outside. Sprinkle onions on top (it should stick to the crepe). Drizzle few drops of oil in edges. Wait for 30 sec until the edges starts turning brown

  • Flip over other side and cook for another 30 seconds

  • Serve hot with coconut chutney



Wednesday, January 29, 2014

Methi Tomato Pappu


Methi tomato pappu is a lentil based Andhra curry and heart warming dish. This dal is loaded with moong dal, fenugreek leaves and tomato. 

This recipe is so versatile that it can be either served as a lentil soup or with rice and chapathi. It can be prepared in just no time in about 15- 20 minutes. 

Fenugreek leaves has many health benefits. It helps to reduce LDL-Cholesterol, triglyceride and high blood sugar levels in diabetics. On the other hand, moong dal is a super food for weight loss and detoxifies the body.


Ingredients

1 cup Moong dal
1 bunch of Fenugreek leaves, (keep only leaves, discard stem)
1 Tomato
1/2 tsp Lemon juice (optional)
Salt

For tempering~
2 tsp Ghee
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
3 Green Chilies, slit lengthwise
A sprig of Curry leaves

Method

  • Pressure cook moong dal, fenugreek leaves and tomato with 3 cups of water

  • Heat ghee in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, green chilies and curry leaves. When it starts to sizzle, pour the season on top of cooked dal

  • Season with salt and add lemon juice
  • Serve hot



Tuesday, January 28, 2014

Ginger Chutney


Chilly weather calls for spicy and comfort food. Truly a recipe from Andhra, this chutney is  served as  main accompaniment with pesarattu. 

Ginger chutney is a delicious and a spicy chutney made from freshly cut ginger root which stir fired and ground with several other Indian condiments. It is an exceptional dipping sauce (chutney) to elevate flavors with any Indian breakfast recipes  and deep fried fritters. 





Ingredients

1 1/2 cups of Ginger, chopped
2 tsp Channa dal
2 tsp Urad Dal
3-4 Red Chilies (byadagi variety is very tasty)
Marble sized Tamarind, cut into small pieces
2 tsp Jaggery (gur)
Salt
2 tsp oil

For tempering ~
 2 tsp Oil
1 tsp mustard seeds
A sprig of Curry leaves

Method

  • Saute channa dal, urad dal and red chilies with oil on a preheated pan until it turns golden brown. Next add tamarind and ginger root, saute on medium heat for 10 minutes until ginger softens. Let it cool

  • Make a smooth paste of above ingredients with jaggery and salt. Adjust thickness by adding enough water

  • Temper it in oil, mustard seeds and curry leaves

  • Refrigerate and store it in an air tight container. It can last upto one week. Use a dry spoon for every use


Friday, April 26, 2013

Pappu Koora | Spiced Moong dal

Moong dal cooked through perfection. A very light and healthy recipe  served with rice, chapathi or as a lentil soup.


Ingredients

1 cup Moong Dal
1/2 tsp Mustard seeds
1/2 tsp Cumin Seeds
 3 Green chilies, cut length wise
1 Tomato, diced
1 Green bell pepper, diced
1 small bunch of  Spinach, chopped
1 sprig of Curry leaves
Salt
1 tsp Grape seed oil | canola oil | vegetable oil

Method

  • Cook moong dal with 3 cups of water in a pressure cooker

  • In a pan, heat oil, add mustard seeds, cumin seeds, green chilies and curry leaves. Saute for few seconds
  • Add tomatoes. Saute for a minute

  • Add Spinach and bell peppers. Saute for a minute

  • Add it to dal. Adjust salt as per taste. Simmer for 3- 5 minutes

  • Serve hot with rice, chapathi or as a soup

Wednesday, April 17, 2013

Punugulu

"Punugulu" is a vegetarian deep fried snack from Andhra Cuisine. It is made of left over idly or dosa batter. This crispy fritters is a wonderful snack during monsoon and it is best when combined with a cup of tea or filter coffee.

My sister introduced me to this recipe and many thanks to her. Since then I have become a great fan of "Punugulu".




Ingredients

2 cups of Dosa batter
1/2 cup Maida | Flour
1/2 cup Rice Flour
2 Onions, finely chopped
4 Green chilies, finely chopped
2 sprigs of Curry leaves, finely chopped
3-4 sprigs of Coriander leaves, finely chopped
1 tsp Cumin seeds
1/4 tsp baking soda
Salt
Vegetable Oil | Canola Oil  for deep frying

Method

  • In a mixing bowl, mix dosa batter, maida, rice flour, onions, green chilies, curry leaves, coriander leaves, cumin seeds, baking soda and adjust salt as per taste

  • Add very little water if required. The batter should be very thick so that you can scoop it with a spoon

  • Heat oil for deep frying in a  heavy bottom vessel
  • Wet your hands and scoop a spoon full of batter. Gently drop it in oil. Fry evenly until it turns golden brown 

  • Use absorbant paper to drain excess oil
  • Serve hot with a cup of tea




Wednesday, April 3, 2013

Mamidikaya Menthikoora Pappu | Mango Methi Dal

"Mamidikaya Pappu" is a classic recipe in Andhra Cuisine. It is prepared using moong dal or toor dal cooked with raw mango.

My sister introduced me to this recipe and I have a given some variations to the original recipe by adding Fenugreek leaves and ripe mango.  Using ripe and raw mango gives sweet and tangy flavor and its a wonderful combination served with rice. 




Ingredients

1 cup Moong Dal
1/2 cup Toor Dal
1/ 2 Raw Mango, cubed
1/2 Ripe Mango, cubed
1 bunch of Methi Leaves
1 small piece Ginger, grated / minced
1 tsp Mustard seeds
1 tsp Cumin seeds
1/4 tsp Asafoetida
4 Green chilies, slit lengthwise
5-6 Curry leaves
1 Onion, finely chopped
1/4 tsp Turmeric Powder
2 tsp Ghee
Salt

Method

  • Using a pressure cooker, cook moong dal and toor dal with 3 cups of water 


  • In a sauce pan, heat ghee, add mustard seeds. When it starts to crackle, add cumin seeds, asafoetida, curry leaves, green chilies, ginger, and onions. Saute until onions turn transparent

  • Add turmeric powder, raw  mango, ripe mango and methi leaves. Mix well and cook for 3-5 minutes



  • After pressure has cooled, add mango and methi seasoning mix into cooked dal. Adjust salt as per taste.

  • Serve hot with rice