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Moms Kitchen - Andhra RecipesJune 05, 2006Gutti vankaya kooraGutti Vankaya Kura (Stuffed Brinjal curry) This sunday, me and suresh have been to Little India,the home of indian community in singapore, I happened to spot these cute little green brinjals at the local market in serangoon road. This is a bustling market full of fresh vegetables, fish, meat, spices, flowers, souveneir items, clothes and what not. Vankaya has been an all time favorite in my home. Though I use all kinds of brinjals, cooking gutti vankaya with these green ones especially brings out the best of this curry. This is one of the traditional recipe which is a must in our family gatherings. One bite of it, and you are in heaven :-) Ingredients green brinjals - 11 chillie powder - 2 tb sps turmeric powder - 1/2 tsp oil - 3 tb sps 1 1/2 cup of water. salt to taste for stuffing 1 cup sesame seeds 3 tb sps chana dal (senagapappu) 2 tb sps urad dal (minapappu) 4 garlic cloves (crushed) 2 elaichi 1 small stick of cinanmon 1 inch piece of ginger (chopped) oil - 1 tb sp
Preparation 1. heat kadhai, add 1 tb sp of oil. Add chana dal, urad dal, choppped ginger, garlic, cloves, elaichi, cinanmon and fry for 3 minutes in low flame. add sesame seeds and fry till golden brown. switch of the flame, allow the mixture to cool and grind them to a tight paste adding little water if necessary. 2. Wash brinjals thoroughly in water and remove the stems. slit them in a plus shape. 3. Divide the ground paste into two halves(one for stuffing and the other for gravy).Carefully stuff the ground paste into each brinjal. use your left hand to separate the slits and stuff the paste with your right hand fingers slowly so that the brinjals do not break.
4. Heat 3 tb sps of oil in a kadhai, add curry leaves, and drop stuffed brinjals slowly. stir them for a few seconds gently and cover the pan with a lid. keep stirring occassionally and cover it with the lid again. Do this till the brinjals turn soft. 5. remove the lid, add the remaining portion of the ground paste, turmeric powder, chillie powder, salt,water and mix gently so that brinjals do not break.
6. raise the flame and allow the water to boil. once water has come to boil, lower the flame and cover with a lid. keep stirring ocassionally. As the gravy turns thick switch of the flame.
7. Garnish with corinader and
serve hot with steamed rice.
gutti vankaya kura with potato fry
Labels: brinjal, gutti vankaya iguru, gutti vankaya kura, stuffed baingan, stuffed brinjal, stuffed brinjal curry
May 26, 2006Bendakaya vepuduBendakaya vepudu (Okra Fry) Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid. The superior fiber found in okra helps to stabilize blood sugar. For best cooking results, okra should be fresh (not frozen). The pods should be small (3 inches or so long), or the okra becomes tough and stringy. If forced to use frozen okra, remove as much of the moisture as possible before cooking by spreading on a paper towel, or patting it dry. I remember my moms pattern to remove the moisture where she used to wash okras with fresh water and wipe them up each separately with a dry cloth before she cuts them. Ingredients Okra (bhendi) 20 1 Onion chopped Curry leaves a pinch of turmeric
Oil 2 tb sp Salt to taste
Seasoning Minapappu (urad dal) 2 tsp Mustard seeds - 1 tsp Red chillies - 3 to 4 Green chillies - 5-6 (slit into two halves)
Preparation 1. Wash okra and wipe them up with a dry cloth.
2. Slice each one into small thick pieces. 3.In a pan heat oil, add seasoning, when the seeds splutter add curry leaves, onions and a pinch of turmeric. Fry till onions are soft but not brown in color. 4. Add okra pieces, salt to taste, mix and cover the lid for 3-4 mts. 5.remove the lid and let it cook for itself undisturbed. Stir in between but not frequently. 6.once the pieces are soft and slightly crispy turn the flame off and serve hot.
Labels: bendakaya, bendakaya fry, bendakaya vepudu, lady finger fry, lady's finger
Moms Kitchen - Andhra RecipesMay 24, 2006
Kodi Kura (Traditional Andhra Chicken Curry)Andhra cuisine is a blend of both vegetarian and non-vegetarian dishes. Major part of nonvegetarian dishes are made of chicken, meat and sea food like fish,prawns and crabs. The most important spices used in Andhra region are ginger, garlic, cumin, fenugreek, cinanmom, cloves, cardamom, poppy seeds, coriander seeds,star ani seed and bay leaves. Kodi koora (Chicken curry) is one of the most popular dish in Andhra. Garelu (A snack made with urad dal) and kodi koora is considered to be a great combination in Andhra. This is a curry which is prepared with cubes of chicken cooked with onions and home-made masala. Ingredients Chicken - 500 gms (cut into cubes) Onions - 8 finely chopped Green chililes - 5 to 6 (slit into two halves) Curry leaves - 2 sprigs Turmeric - 1 tsp Chillie powder - 2 tb sp Salt to taste oil - 3 tb sp water - 2 cups Poppy seeds (gasagasalu) - 6 tb sp Cloves (lavangalu) - 6
Cardamom (elaichi) - 3 Small cinanmon stick (dalchini) Coriander seeds (dhaniyalu) - 2 tb sp Cashew nuts - 2 to 3 tb sp Ginger - 1" piece Garlic - 3 pods Preparation 1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste. 2. Wash chicken cubes with water. Add ground masala paste,2 tb sp of chillie powder, a pinch of turmeric, and salt, leave aside for 15 mts. 3. Heat oil in a kadhai, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till golden brown. 4. Add chicken cubes and mix well. cover with a lid for 4 mts and let it cook in low flame. 5. Remove the lid, add 2 cups of water, cover and cook in low flame till the chicken pieces turn soft. salt can be added at this point if not sufficient. once the chicken is soft, cook in high flame till the gravy turns thick. 6. Garnish with coriander and serve hot with rice or chapathis. This goes well with both rice and chapathis too.
Labels: chicken, chicken curry, chicken gravy, kodi iguru, kodi kura
Moms Kitchen - Andhra RecipesMay 24, 2006Nimmakaya pulihora
Nimmakaya Pulihora (Lemon Rice)Pulihora a sour, spicy hot and salty dish is considered to be a good stimulant for a dead tongue. It is easy to cook and is a good stomach filler. Hindus consider turmeric powder as a symbol of auspiciousness, this dish is therefore cooked for almost all good occasions and during festive days. It is also distributed in temples under the name of Prasad.In the North coastal part of Andhra Pradesh, people used to call it Saddi but younger generations may not know this name. Pulihora can be made with a variety of combinations using mango, lemon and tamarind. I would like to present the easiest way of preparing it using lemon. Ingredients : Cooked Rice - 1 large cup (not too mushy and without lumps) Green Chillies - 8-10 (Slit into two halves) Chana Dal - 1 1/2 tb sp (Also called senagapappu/Bengal Gram) Urad Dal - 1 1/2 tb sp (also called minapappu) mustard seeds - 1/2 tsp (also called avalu) curry leaves - 2 sprigs ground nuts - 3 tb sp (also called pallilu/veru senagapappu) turmeric - 1 t sp oil - 3 tb sp Lemon - 2 (squeeze juice without seeds and set aside) salt to taste Preparation: 1. In a pan, heat oil. Add Green chillies, Chana dal, Urad dal, mustard seeds, curry leaves, groundnuts, turmeric and fry till golden brown. Switch off the flame. 2. Add salt and lemon juice to the above fried mixture and mix it with cooked rice thoroughly. More lime juice can be added if you prefer sour taste.
Labels: lemon rice, nimmakaya pulihora, pulihora
Moms Kitchen - Andhra RecipesJune 08, 2006pappu charuPappu Charu (Toor dal rasam)A very tasty and an easily digestable dish that is popular in Andhra homes. My mom used to make this dish during winter, serving it with hot rice, ghee, potato fry and gummadi vadiyalu... mmm :-) the thought itself is mouth watering. Ingredients Kandipappu (toor dal) - 1 cup brinjal - 1 (cut into cubes) tomato - 1 ( cut into cubes) okra (bendakaya) - cut into 2 inch size pieces onions - 2 (cut length wise) green chillies - 6 (slit length wise)
tamarind - 1 big lemon size. (soak in 2 cups of water and extract the pulp) oil - 2 tb sps turmeric - 1 tsp salt to taste. sugar - 1 tb sp (optional) for seasoning mustard seeds - 1 tsp jeera - 1 tsp red chillies - 4 curry leaves - 2 sprigs garlic - 3 cloves (cut into small pieces or crush them) chopped coriander to garnish.
Preparation 1. Pressure cook kandipappu with 2 cups of water till 3-4 whistles and mash it smooth. Set aside.
2. In a separate sauce pan add 1 cup of water, brinjal, onions, okra, tomato, green chillies, curry leaves and on medium heat cook till the vegetables turn soft. This would take around 15-20 mts.
3. Add, mashed dal, tamarind juice, salt, sugar,turmeric powder and allow to boil in low flame for 15 mts. Adjust tamarind juice and salt according to taste while cooking.
4. For the tadka/popu, heat 2 tb sps of oil in a pan. Add crushed garlic, mustard seeds, jeera, red chillies, curry leaves and allow them to splutter. Add this seasoning to pappu charu. Allow to cook for 3 more minutes, garnish with coriander and serve hot with rice.
pappu charu with vankaya vepudu
Labels: pappu charu, pappu pulusu, toor dal rasam
Moms Kitchen - Andhra RecipesJune 11, 2006vankaya vepuduVankaya vepudu (Brinjal Fry with roasted bengal gram powder)This is another tasty dish with brinjal that my mother in law prepares and is a good when accompanied with pappu charu, sambhar, or dal. Ingredients Fresh Brinjals - 10 Oil - 4 tb sps. salt to taste. for powder Roasted bengal gram - 1 cup (also called putnala pappu/vepudu senagapappu) Dried red chillies - 10 jeera - 1 t sp