Andhra Recipes - Indian Recipes

Boondi Laddu is a sweet delicious recipe most commonly served during festivals in Andhra Pradesh.

Ingredients:

Gram flour 2 cups
Sugar 2 cups
Baking soda- 1/2 tsp.
Cashew nut- 50 grams
Raisins 50 gms.
Cardamom- 15 nos.
Saffron a few drops
Ghee - ½ kg.

Method of preparation:

1. Shell and powder cardamom.
2. Add ¼ cup water to sugar, heat until sugar melts. To check if the sugar solution is ready, take a drop of the solution and drop it in water-if it remains intact and does not dissolve right away in water, the sugar solution is ready. Add saffron and cardamom powder to it.
3. Add soda and water to gram flour, and make a paste, without lumps.
4. Heat ½ kg of ghee. Put gram flour in Boondi maker and fry Boondi. Remove when light yellow.
5. Fry cashew and raisins. Add Boondi, cashew and raisins to sugar solution and mix. Cool.
6. Rub some ghee on your palms. Make laddus by squeezing the Boondi in your hands.

Ingredients:

Basmati Rice – 400 grams (2 cups)
English spinach, chopped-500 grams
Butter-30 gram
Olive oil-1 table spoon
Onions medium (300g) sized- 2 (finely chopped)
Garlic -2 cloves
Chicken stock- 1litre (4 cups)
Tomatoes medium sized-2 (260 grams)-(peeled, seeded, chopped)
Parmesan cheese grated - 1/4 cup (20g).

How to prepare?

1. Heat butter and oil in medium pan; add onions and garlic, cook, stirring, until onions are soft.
2. Add Basmati rice, cook, stirring for 2 minutes.
3. Add stock, simmer, covered, for about 15 minutes or until liquid is almost absorbed.
4. Remove from heat, stir in spinach, tomatoes and cheese, and stir until spinach is wilted.

Serve this spinach rice to 4-6 persons.

Ingredients:

Basmati rice - 1 ½ Cup (300g)
1 table spoon vegetable oil
Butter – 20 gram
1medium sized (150g) onion (sliced)
Water – 500 ml (2 cups)
Coconut milk - ¾ cup (180ml)
2 table spoons of chopped fresh coriander

Ingredients for Curry paste:

2 small fresh red chillies (chopped)
1 table spoon chopped fresh lemon grass
2 cloves of garlic (crushed)
2 teaspoons shrimp paste
1tea spoon cumin seeds,
½ teaspoon garam masala
½ teaspoon ground turmeric

How to prepare curry paste:

Blend or process all ingredients until well combined.

Method of preparation of curry rice:

1. Heat oil and butter in medium pan, add onion and curry paste, cook, stirring, until onion is soft.
2. Stir in rice, and then add water and coconut milk, simmer, covered, for about 15 minutes or until rice is tender, stirring occasionally. Stir in coriander.
Serve this curry rice to 4-6 persons.

Ingredients:

1. Self-rising flour: 1cup (Self-rising is wheat flour that is sold premixed with chemical leavening agents)
2. Whole wheat flour: 1 cup
3. Cardamom powder: 1/2 tea spoon,
4. A pinch of salt
5. Castor sugar if needed
6. Soda bicarb: 1/2 tea spoon.
7. Mango pulp: 11/2 table spoon cup.
8. Cheese for deep frying
9. Vanilla ice cream
10. Mango pulp.

Method of preparation:

1. Make dough with both flours, at the same time, adding mango juice, soda – bicarb, and cardamom powder. Add the salt, sugar if needed. Knead to stiff dough.
2. Heat ghee in a pan.
3. Roll out 8 cm puris of balls made of the dough.
4. Fry in batches till they turn golden brown.
5. Drain on tissue paper.

Serve three puris to a portion with a dollop of ice cream, chopped with chilled mango pulp.

Cauliflower salad is one of the commonly served dish in dinner.

Ingredients:

Cauliflower: 1 big, cut into small flowerets.
Broccoli: 1 bunch into flowerets
Black pepper: 1 table spoon.
Red onion: 1 chopped.

Dressing:

Mayonnaise: 1cup
Vinegar: 1/3 cup

Method of Preparation:

1. Mix the first four ingredients together; pour dressing over it and mix to blend.
2. Make this preparation at least two hours in advance, before serving.

Ingredients:

200 gm mushrooms (sliced)
1 tbsp butter
2 spring onions (Chopped)
1 garlic clove (crushed)
1 capsicum (diced)
6 tomatoes (skinned, deseeded and diced)
A small tin of corn kernels (drained)
1 cup mayonnaise
2 tbsp thick cream
Salt and freshly ground black pepper
A pinch of paprika powder

Method of preparation:

1. Heat the butter in a pan and add the onions.
2. Sauté for 30 seconds and add the mushrooms.
3. Cook on high flame for one minute and remove from fire. Cool them.
4. Add the garlic, capsicum, tomatoes and corn. Mix together mayonnaise, cream and season with salt and black pepper.
5. Add the corn and vegetables to this and serve in a serving bowel. Chill well. Sprinkle a little paprika before serving.

Coffee and Tea became part and parcel of our daily life. Here are the some of the benefits of Tea and Coffee in daily life.

Coffee uses:

1. Rubbing coffee paste over the skin makes it soft and glowing. Most of the skin lotions contain coffee as ingredient.

Method of preparing paste:

Take a tea spoon, each of sugar and coffee powder. Add to them lime juice, to make a paste. Mix well all the contents and add a few drops of glycerin. Apply this paste over your head and massage them the way you wash your hands for 5-10 minutes. Then wash your hands with cold water and apply olive oil or fresh Malai (upper layer of the curd).Continue this for 15 days, the roughest hands become smooth.

2. as a hair dye: The caffeine in it is a natural coloring substance which makes the hair darker.

Method of preparation:

Boil 2 tea spoons of tea leaves in a glass of water and allow it to cool. Strain it and use for soaking henna in it. Add a tea spoon of coffee powder to the henna. Mix well all the contents and let it rest for a few hours. This henna will condition your hair and provides a beautiful shining and bounce.

3. as a shampoo: To a mug of water, add3-4 tea spoons of beer and a tea spoon of coffee powder. Mix well and shampoo it. This lotion acts as a good hair vitalizer and conditioner.

Benefits of Tea:

1. Cold tea water is helpful for curing sun burns. Wash the affected area with it to get immediate relief.

2.Tea leaves ( sprinkled on a coal furnace),can be effectively used as a mosquito repellant.( the insect repellant s available in the market may produce allergic side effects such as rashes).T he smoke created by the smouldering of these leaves will not allow the mosquitoes to enter your room.

3. as a skin- care lotion:

Take used strained tea leaves in a bowl. Add a tea spoon of honey. Mix well and apply on your face. Honey will make the leaves glue to your face. Wash your face with warm water after 25 minutes. This combination of tea leaves and honey will remove dirt from the face.

4. Used tea bags should be stored in the refrigerator. They can be used as eye pads, for tired, dull and puffy eyes.

5. Face cleaning:

Take steaming water in a big bowl. Add into it 2-3 tea spoons of ea leaves and a hand full of mint and Tulsi leaves. Place your face close to the bowl and take this herbal steam for 5-10 minutes. It will remove the dirt hidden in the clogged pores of the skin of the face and leave you refreshed. After steaming, dab your face with a towel and rub all your face to close open pores.

Ingredients:

150 gm cabbage (shredded)
2 capsicums (cored, deseeded and sliced)
1 cup peas (blanched)
1 cup spinach (shredded)
5 tbsp oil
3 eggs (lightly beaten)
2 spring onions (finely chopped)
450 gm rice (cooked)
A pinch of ajinomoto
75 gm ham (finely shredded) (optional)
Salt to taste

For garnishing:
Coriander leaves (fresh)

Method of preparation:

1. Heat 1 tablespoon oil in a frying- pan and pour in the beaten egg, seasoned with a little salt allow spreading thinly over the bottom of the pan.

2. When it becomes golden brown on the under –side, turn over and cook the other side gently. Remove the omelette and into fine shreds.

3. Heat another tbsp of oil in frying pan and add the capsicum and cabbage and stir-fry for 1 minute.

4. Add peas and spinach and remove from the pan. Heat the remaining oil until it is smoking.

5. Add the spring onions, then the rice and toss well till the rice is hot.

6. Add the ajinomoto cabbage mixture, omelette shreds, ham and salt. Toss all together. Serve hot on a serving dish.

Courtesy: Gladrags magazine and local cook.

Requirements:
Sugar: 3/4 cup
Vinegar: 3/4 cup.
Vegetable oil: 1/2 cup.
Water: 1 table spoon.
Pepper: 1table spoon.
Add salt to taste.
Kernel corn: 250 gm
French green beans: 250 gm
Sweet peas: 250gm
Sweet onion: 1cup (chopped).
Black pepper (grounded): 1table spoon.

Method of preparation:

1. Combined the first six ingredients in a sauce pan and bring to boil
2. Remove from heat and allow it to cool.
3. Combine the remaining ingredients in a medium bowl; pour dressing mixture over it and toss gently.
4. Cover and chill for four hours or more.

Serve it for 6 members.

Garam moody is a famous recipe in Orissa state, India.

Ingredients:

2 Glasses of Maramaralu (boiled and dried swollen rice),
50 grams of fried ground nut (peanut)
1 cup of chopped boiled potato pieces
1 Onion which is chopped into very fine pieces
3-4 green chilies (finely chopped)
2 Table spoons of finely chopped coriander leaves
1 Table spoon of oil,
Add salt to taste.

Method of Preparation:

1. Warm the oil and then add onion pieces, chilli pieces and again warm them lightly.

2. Add maramaralu, fried ground nuts and also salt to the above items (1) and stir all the contents until they become red.

3. Then remove the contents from the stove and sprinkle coriander on them.

Now Garam Moody is ready, to be taken along with tea.

Please share your experience afte preparing this recipe.

Ingredients:

¼ kg paneer
1 cup palak

3 green chillies

3 tablespoon curd
½ tea spoon cumin seeds roasted and powdered

¼ teaspoon black salt
¼ tea spoon garam masala

2 table spoon oil
¼ tea spoon salt

A few slices of onion and lemon for the garnish.

Method:

1. Make a paste of palak and green chillies. Put the palak paste, curd, cumin seed powder, black salt, garam masala, oil and salt into a large bowl and mix well.

2. Add the paneer pieces and mix lightly. Allow it to marinate for an hour. Pick out the paneer pieces and arrange them on a plate. Microwave on high for 4 minutes.

3. If water is released, drain it off. Turn the pieces upside down and cook for another 2 minutes until the pieces are dry. Decorate with onion slices and lemon.

4. Serve hot with chutney.

Total time taken: 12 minutes.

How to make Jalebi sweet?

1. For the jalebi batter:

Ingredients:

Plain flour (Maida): 1cup
Bengal gram flour (besan): `1 tea spoon.
Fresh yeast (crumbled): ½ tea spoon.
Melted ghee: 1tabble spoon.
Sugar: 1tea spoon
3 drops of lemon yellow food coloring.

2. For the sugar syrup:

Ingredients:

½ cup sugar
A few strands of saffron
Lemon juice: ¼ tea spoon

Other ingredients:

Ghee for deep frying.

Method of preparation:

To make jalebi batter:

1. Sieve the flour (maida) and gram flour together.
2. Dissolve the yeast in 1 table spoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food coloring with 2/3 cup of water to make a thick batter, making sure no lumps remains.
4. Keep aside for 10 minutes.

Preparation of sugar syrup:

1. Dissolve the sugar with ½ cup of water and simmer for 5 minutes till the syrup is of2 string consistency.
2. Add the saffron and lemon juice and mix them.
3. Remove from the fire and keep aside.

How to proceed:

1. Heat the ghee in a broad saucepan (the ghee should be approximately 25mm (1’’) deep).

2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with a button – hole stitch.

3. Press out round whirls into the hot ghee working closely from the out side to the centre of the whirl (approximately 50 mm diameter).

4. Deep fry the jalebis till golden brown and transfer into warm sugar syrup.

5. Drain immediately and serve hot.

Cooking Tip: Do not allow the jalebi batter to over ferment. Fry the jalebis immediately once the batter has rested for 10 minutes.

This is to make 15 jalebis.
Preparation Time: 10 minutes.
Cooking Time: 15 minutes.

Ingredients:

2 big potatoes;
1 cup rice flour;
1/2 cup ordinary curd;
2 - Finely chopped green chillies.
Finely chopped coriander leaves: 2 small packs;
Salt to taste;
sufficient water;
Sufficient oil.

Method of preparation:

1. Boil the potato in hot water. Peel the upper skin and press the potato into a soft paste.

2. Take a hollow dish and put in it- the already pressed potato(1), sieved rice flour, curd, green chilli, finely chopped coriander leaves and salt and stir all the contents thoroughly.

3. Add sufficient water to make Dosas neatly and again stir the contents (3) with this water.
Preparing the HEAT- PAN (penam):

4. Keep the pan on the stove and allow it to get heated. Sprinkle a few drops of water on the pan to know whether it gets heated or not. If the water on the pan gives ‘’ chuy’’ like sound, it indicates that pan is ready for dosas. Rub the penam with a little amount of oil on its surface (don’t pour large amount of oil, otherwise the flour does not spread uniformly).

5. If the oil gives vapours, lower the amount of heat very little, coming from the burning stove.

Preparing for dosas:

1. Put one big spoon of flour on the heated pan and immediately spread it in a round manner with a big spoon, so that dosa appears in round shaped and at the same time pour one tea spoon of oil around the outer edges of dosa.

2. Raise the heat of the stove and allow the dosa to get it burned on the pan for 2-3 minutes so that the lower part of the dosa becomes gold color and then raise the dosa holding at the edges and turn it upside down and keep it until it becomes gold color on the second side also.

Now dosas are ready for serving to your members. Serve the dosas along with coconut chutney for good taste.

Ingredients:

Bengal gram (chana) dal (pappu’): 1cup.
Onion: 1 single piece
Curry leaves: 5-6 in number
Coriander leaves: ½ CUP.
Cashew pieces: ½ table spoon.
Green chillies pieces: 2-3 in number,
Red chillies powder: 1/4 tea spoon
Salt to taste,
Baking soda:1/2 tea spoon,
And sufficient oil for frying.

Method of preparation:

1. First of all keep the chana dal in the water and allow it to soak through out the night or at least for 4 hours and grind them roughly (barakaga).

2. Add to this, masala rounded paste (mudda), which contains-onion, curry leaf, coriander leaves and green chillies.

3. Add salt, red chilli powder and soda to the above item(2).

4.Take this mixture(3) and make it into small round balls and each round ball is pressed into small round cake (vada) and each vada, is dropped slowly, one by one into the oil, kept in a hollow dish (banali), which is kept on a stove.

5. Boil the cake (vada) in the oil until the cake turns to gold color.

Then serve these hot gold colored dal vadas to the guests.

Ingredients:

Waxy potatoes: 900gm
Eggs (hard cooked): 3
Onions: 1 ½ Cups
Blender Mayonnaise: ½ cup.
Mustard paste: 1 table spoon
Sweet Curd: 1/2 cup
Black Pepper (freshly grounded): 1 Table spoon
Coriander: Finely chopped.

Scrub the potatoes and cut it in 1 1/2inch wedges. Boil and let it cool. Then mix all the ingredients. Garnish it with coriander. Serve this preparation to 6-8 persons.

Cooking Tips:

When making potato salad, marinate still-warm potatoes in a little vinegar and oil; this will add flavor to the finished salad or dress the potatoes while still quite warm, then refrigerate to cool quickly.

Ugadi is the Telugu New year festival which is annually celebrated by telugu people. Ugadi means beginning of the universe. Different tastes in Ugadi chutney reflect the many flavors of life. Ugadi chutney is the rare recipe in the world with so many different tastes.

Ugadi pachadi is a Prasad (religious food offered to GOD), which is eaten as the first thing in the morning on the Ugadi day (Telugu New Year).

Ingredients:

1. Neem flowers: 2 table spoons
2. Grated jiggery: 4 table spoons
3. Tamarind: 3 table spoons
4. Pinch of red chilli powder,
5. Mustard seeds: 1/4th table spoon
6. Salt as per taste
7. Oil: 1 table spoon
8. Raw Mango (Finely chopped): 1 table spoon
9. Water: 1-1/4 cup.

Method of preparation:

1. Soak tamarind in water for ½ an hour. Boil this Tamarind water for 5 minutes. Cool this and blend it in mixer till it becomes smooth.

2. Pass this tamarind water through a sieve, removing any fibers etc.

3. Add mango pieces to the juice. Boil the juice till the mango pieces in it are tender.

4. Add jiggery to the juice. Let it cook till it melts.

5. Remove them from fire and keep the contents aside.

6. Heat oil and add mustard seeds o the oil. When it splutters, add Neem flower and fry till light brown color appears.

7. Add chilli powder and salt to the (6). Mix all the contents.

Ingredients:

Oil – 2 Table spoon
Onion – ¼ cup thinly sliced onion
Potatoes – 1 cup boiled and diced
Red chilli sauce – 1 table spoon
Curd – 2 Table spoon
Chopped Coriander – 2 Table spoon
Add salt to taste.

Method of Preparation:

1. Put the oil into a bowl and heat in a microwave oven on high for a minute. Add the onions and green chillies, cover and cook on high for 2 minutes.

2. Mix in the potatoes and rest of the ingredients.

3. Time taken: 3 minutes.

Ingredients:

Bengal gram (Chana): 200 gram.
Bombay ravva: 1 table spoon
Baking soda: 1/2 tea spoon
Misri sugar tablets: 2 table spoon
Sugar: 1kg
Water: 3 glasses (600ml)

Method of Preparation:

1. First of all take Bengal gram (Chana) in a plate and with the help of your palm rub them until they become soft and still if they are in dry powder form, just sprinkle little water and rub it again to make them still more soft.

2. Next add Bombay ravva (Upma) and baking soda to the above Bengal gram soft powder (in1) and mix them together to make them still soft (like paste).

3. And to that entire mixture (1+2), add the misri sugar tablets and make this soft-like mixture into round balls (not of big size).

4. Now take a metal dish of hollow type (Banali), pour that 1 kg sugar into the dish and go on adding water while stirring all the contents with a big spoon, so that to make it into a paste(pakam).

5. Now into this paste, drop those round balls of Bengal gram (made as in 3) and boil them. As soon as the round balls dropped into this pakam, at once the rasagullas drowned into the pakam and after boiling, they increase in size (swell) and come again to the top of the pakam.

6. Keep it go on boiling like this and add one big spoonful of water for every 2-3 minutes. Otherwise the liquid paste (pakam) becomes hardened.

7. Within 15 – 20 minutes, rasagullas get boiled and not more than that time required for boiling.

8.After this remove he dish (banali) from the stove and keep the dish on the table to make it cool and while it is cooling pour one glass of water in to the pakam, and wait for two hours and by that time the rasagullas are neatly formed with a well looking round shaped form.
Now offer them to the guests.

Ingredients:

Instant coffee powder: 3 tea spoons
Milk: ½ liter
Sugar: 30grams
Milk Cream: 1table spoon
Ice: 8 cubes.

Method of Preparation:

1. First of all keep the milk in the refrigerator and get it cooled.

2. After that pour that cooled milk in a mixer and then add sugar, ice cubes and coffee powder to that milk and grind them all until a mixture with air bubbles is formed

3. Then pour that bubbling mixture into long coffee glasses, and then add milk ice cream to that coffee mixture.

4. Then sip that cold coffee with the help of the straw and enjoy yourself.

Ingredients:

Milk: 1 liter
Rice flour: 150 gram
Sugar: 200 gram
Coconut: 1/2 portion of the full sized coconut
Elaichi: 5 gram
Cashew nut: 25 gram
Kismis (dried grapes):25 gram
Add almonds for additional taste.

Method of preparation:

1. First of all keep the rice flour in a hollow dish (banali) and heat it very lightly and take it out from the stove and allow the flour to cool. Then add one cup of hot water and mix them to form a round paste.

2. Now take a tube(janticala gottam)and keep in it a round measure(achu) having number of tiny holes and press the round paste through the holes of the measure on to the idly plates and now long thread –like ‘’semyas’’ are formed and which are steamed for 10 minutes.

3.Now boil the milk for a certain time and now put those steam boiled semyas in to the boiled milk, and heat the milk until it becomes concentrated.

4. Then sugar, mashed coconut, elaichi powder, cashew nuts and also kismis (dry grapes), and take out the vessel containing the milk with semyas from the stove.

4. Now serve the Payasam to your family members on the day of Vinayaka Chavithi festival.