Andhra Lemon Rice

Lemon Rice:

The quick and delicious recipie which makes our tastebuds stand up and fight for it ...have a glance.

Ingredients:
cooked rice : 1 cup
Lemon : 1/2
salt : according to taste
turmeric powder: 1 tsp
seasoning :

chana dal : 2 tspns
urad dal : 2 tspns
yendumirchi/lal mirchi : 6
curry leaves /kadipatta : handful leaves
sarson : 1 tspn
Roasted groundnuts : 2 tblspns ( optional)
Oil : 4 tspns

1.Take a pan, add oil and let it heat enough
2. Add all the ingredients under seasoning and let them splutter
3. Now, add salt and turmeric powder and turn of after a minute
4. Now add this,groundnuts to our cooked rice and mix
5.Finally squeeze the lemon juice and its readyy

Note: Taste it and add more salt according to your requirement anytime.
      You can add kaju/cashew to make it rich

Ava pettina aratikaya koora / Plantain- Mustard curry / kela sarson ki khel :

Ingredients:

2 raw plantains, skinned and cubed

turmeric pwd: 1 tspn

1 tsp oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1 green chillis, slit

10-12 curry leaves

garlic - 3 pods ( crushed)

Paste Ingredients:

2 teaspoons mustard seeds and 1 tablespoon of raw rice
(soaked in warm water for 10 minutes - to soften, so that they can grind well)
6 tblps of fresh grated coconut
8 green chillies - small, Indian variety
1 inch piece of ginger - peeled and cut to tiny pieces
1/2 cup of fresh cilantro leaves and pinch of salt
grind them to smooth paste

Prepare the paste with out adding water

Procedure:

1 Add a cup of water to the cubed plantains along with turmeric and salt and cook till soft but not mushy. While the plaintains cook, prepare the paste and keep aside.
2 Heat oil in a vessel, add the mustard seeds and let them pop.Then add the curry leaves, green chilli and garlic
3 Immediately, add the cooked plantain pieces and mix. Adjust salt.
4 Add the ground mustard paste and mix. Cook for 5 mts before turning off the heat.
5 Serve with hot rice and rasam

Thats it...You will almost reach heaven ;) Taste it

Andhra Rasam

Hello...

I am back after a month;s gap.Went to home town just to chill out.
Back with one of my favourite recipie Rasam .Its a simple yet tasty one which sets comfortably with tiffins like idli,dosa ,upma and also in hot steamed rice ...

Lets have a look !!!

Ingredients:

1. Water -3 cups
2. Tamarind - lemon sized ( soak tamarind in water before 5 mins and squeeze the pulp and keep it aside)
3. kothimeera / coriander - handful of leaves

4. garlic/vellulli - 5 pods
5. Salt - acc to taste
6. turmeric powder - acc to taste
7.chilli powder - acc to taste

Seasoning :

1.Mustard seeds – 2tsp
2.Hing – pinch
3.Curry leaves- few
4.Chana dal – 1tsp
5.Urad dal – 1tsp
6.Cumin seeds – 1tsp
7.Mustard seeds – 1tsp
8.Red chillies – 4
9.Oil – 1tspn
10. crushed garlic pods- 3

Procedure:

1. Add water, salt, turmeric powder,chillipowder,crushed garlic pods,tamarind pulp and
   let it boil until it reaches boiling point and nice arome stikes your kitchen
2. Now take a small kadai
3. add oil , allow it to heat
4. Now add all the ingredients under seasoning and allow them to get cooked for 2 mins
5. Now add this seasoning content into our rasam prepared in step 1.

Mouth watering and tempting Rasam is ready.We can serve it with rice,idli,dosa etc..
Note: We can add boiled and blanched tomatoes ,which makes it tomato rasam
      and adding more of ginger while cooking makes it ginger rasam -good for cough and cold.

Potol / Parval fry

Required:

Potals /parval     - 1/2 kg
Onion        - 1 ( chopped fine)
Gingergarlic paste - 1 teaspoon
Salt      - according to taste
Chilli powder     - according to taste
Turmeric powder    - 1/2 teaspoon
Oil                - 1 teaspoon
coriander          - few leaves

For seasoning/tampering:

1.Mustard seeds – 2tsp
2.Hing – pinch
3.Curry leaves- few

Procedure :

1. switch on the stove
2. Heat oil in a kadai
3. Add all the seasoning ingredients
4. Add chopped onions
5. then gg paste and fry well it the raw smell goes off
6. now add potols ( slit vertically )
7. close the lid to cook it for some time
8. Add salt,chilli powder and turmeric and stirr well
9. keep on stirring so that it wont stick to the kadhai
10. finally garnish with coriander and serve

PoP Corn Curry

Things Required :

Tastes too good !!!

Popcorn (1 Packet) - smoothly grinded into powder consistency

Onion paste            - 1 teaspoon

Gingergarlic paste   - 1 teaspoon

Salt                        - according to taste

Chilli powder         - according to taste

Turmeric powder    - 1/2 teaspoon
Tomatoes               - 3 (chopped in quarters)
 Water                    - 1 Cup

1. Switch on the stove
2. Add Onion paste + gg paste ,fry nicely until raw smell goes off
3. Then,add salt,chillipowder and turmeric powder and stir
4. Add a cup of water and allow it to boil
5. then add the tomato pieces
6. once the tomatoes turns soft,just mash them a little and stir
7. now add the popcorn powder and stir well.
8. Allow it to boil ,if required add some water to bring it to required consistency
Now have the fastest curry in a tastiest manner.
This goes well with roti and all kinds of Indian breads

Mirchi ka Salan

Hyderabadi andhra style - Mirchi ka salan :
(Tangy Chilli Gravy)

Ingredients

250 gm: Large green chillies/capsicum
100 gm: Sautéed onion paste
25 gm: Ginger garlic paste
10 gm: Coriander leaves
05 gm: Mustard seeds
02 gm: Cloves
05 gm: Curry leaves
50 gm: Tamarind
50 gm: Cooking oil
Salt
Salan Paste
» 50 gm: Coconut
» 50 gm: Peanuts
» 20 gm: Coriander seeds
» 15 gm: Sesame seeds
» 10 gm: Cumin seeds
» 05 gm: Peppercorns
» 05 no: Red Chillies

Method
1.Slit and deep fry the green chillies in hot oil. Remove and keep aside.
2.Roast and grind together ingredients for the paste.
3.Soak the tamarind in a cup of water and extract pulp.
4.Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
5.Mix the sautéed onion paste and stir for 3 minutes.
6.Add the salan paste and continue stirring.
7.Pour 15 ml of water at intervals to avoid paste sticking to the pan.
8.Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy 9.resembles the consistency of a sauce.
10.Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
11.Remove and garnish with finely chopped coriander leaves.

Chicken Dum Biryani

Required:

Chicken : 500 gms

kesar or orance edible color : 1 pinch

hot milk : 1/4 cup

For biryani rice preparation :

Rice : 2 cups ( wash the rice and soak it in water for half an hour)

water : 6 cups ( 1:3 ratio with rice)
jeera : 1 spoon
laung : 5-6
elaichi : 2-3
dalchin : 1 inch piece
bay leaf - 2
salt : 1 tblsp

Masala for marination :

gg paste : 2 spoons
mirchi: 2Nos
jeera : 1 spoon
laung : 3
lemon juice : 1/4 cup
oil:50 grams
 garam masala : 2 spoons
curd : 1 cup
salt : acc to taste
chilli powder : acc to taste
brown onion : 1 cup ( deep fried onion - take care not to fry too much) [optional,but adds a lot to taste ]
pudina : 1 bunch of fresh leaves

Procedure:

1.Switch on the stove
2.Start Boiling water
3. Once the water starts boiling, add jeera,salt ,dalchin,elaichi,laung and bay leaf
4. Now add rice and stirr
5. Now marinate chicken with the below ingredients :
gg paste + mirchi paste + jeera + dalchin + elaichi + lemon juice + biryani leaf +
50 grams oil +garam masala + curd + chilli powder + brown onion + pudina + 2 spoons ghee + salt
6.Marinate for half an hour
7.Once the rice is half cooked , drain the water.
8.Now take a handi , keep the chicken as a layer at the bottom
9.Then apply rice as a layer on the chicken in the handi.
10.Take very hot milk and add kesar ( or orange edible food color) and then u get yellow color
11.Now add the color,brown onion and pudina between the layers.
12.Now close the lid and leave the stove in sim
13.In 20 mins you can switch off the stove with a tepting smell striking your kitchen