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Contents Disk 468 - India Recipes

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).


AKAAKARAKAAYA FRY
AMARANTH PULUSU
ARISELU
BADAM HALWA
BAGHARA BAINGAN
BANDARA LADDU
BEATEN RICE MIXTURE
BELL PEPPER CURRY
BENGAL GRAM CURRY WITH COCONUT
BOBBATLU
BOTTLE GOURD HALWA
BOTTLE GOURD WITH KOOTU
BRINJAL
BRINJAL RICE
STUFFED BRINJAL
BRINJAL WITH BENGAL GRAM POWDER
BRINJAL WITH CORIANDER LEAVES (CILANTRO)
BRINJAL WITH FENUGREEK SEEDS
BROAD BEANS CURRY
BROAD BEANS WITH BRINJALS
CABBAGE CURRY
CABBAGE PAPPU
CABBAGE WITH EGGS
CABBAGE WITH MUSTARD AND COCONUT
CANDY WITH PEANUTS
CANDY WITH SESAME SEEDS
CARROT RICE
CHAKKERA PONGALI
CHAKKERA PURI
CHICKEN FRITTERS
CHICKEN FRY
CHICKEN IORMA
CHINTA CHIGURU RICE
CLUSTER BEANS WITH MUSTARD AND COCONUT
CLUSTER BEANS WITH PAATOLI
COCONUT HALWA
COCONUT WITH RICE
COCONUT RICE DOSA
CORIANDER SEEDS POWDER
CUCUMBER RICEQ
CURD RICE
CURRY LEAVES POWDER
DOUBLE KA MEETHA
DRY COCONUT POWDER
DRY GINGER POWDER
FENUGREEK LEAVES
FUSILLI WITH CHATPATA
GAAJAR KA HALWA
GHERKINS AND POTATO CURRY
GONGURA PAPPUQ
GREEN GRAM SALADQ
GREEN RICE
GUMMADI KAI PULUSU
IDLI POWDER
JAM WITH RAW MANGO
JANTHIKALU
KAJJI KAAYALU
KOBBARI BOOERELU
KOBBARI BURF LADDU
LEMON RICE
MAAGAI
MAJJIAGA PULUSU
MANGO RICE
MASALA ATUKULU
MENTHI KOORA
MENTHIKOORA PAPPU
MINAPA ROTTI
MINAPA SUNNI
MINCED MEAT BALLS
MIXED VEGETABLE SALAD
MUDDA PAPPU
MUSTARD MASALA CURRY
MUTTON BIRYANI
MUTTON WITH TOMATO PUREE

AKAAKARAKAAYA FRY
(kankoda fry)

200 gms akaakarkaayalu
3 tbsp cooking oil
1 tsp chili powder
salt to taste

Wash and cut the vegetable into thin long pieces. Heat oil in a wok and add the chopped vegetable. Fry till the color of the vegetable changes and the pieces become crisp. Reduce the flame. Add chili powder and salt. Fry for few more seconds and switch off the flame. Serve hot with rice and clarified butter.
Variations
Cut one onion into thin long pieces. Add these pieces towards the end before adding the salt and chili powder. Fry till the onions are also crisp and add salt and chili powder.
Add juice of half lemon just before serving.
Add equal quantity of potato pieces to the akaakarakaayalu and fry.

AMARANTH PULUSU
(THOTAKOORA PULUSU)

5 cups of chopped thota koora (amaranth)
1 vankaya (brinjal) cut into long pieces
2 munaga kayalu (drum sticks) cut 3" long
2 tomatoes slit
5 pachchi mirapa kayalu (green chilies)
`bellam' (jaggery) one big lime size (to taste) (jaggery is raw cane sugar)
`chintha pandu' (tamarind) one big lime size
salt to taste
¼ tsp `pasupu'(turmeric) powder

Seasoning
1 tbsp oil
½ tsp `menthulu'(fenugreek) seeds
½ tsp `aavaalu' (mustard)
1 `endu mirchi' (red chili) broken into bits
a pinch of `inguva' (asafotida)

Heat oil in a thick bottomed pan and add the seasoning ingredients except coriander leaves. When mustard seeds stop spluttering, put the chopped amaranth and other vegetables, turmeric powder and salt. Use all or some of the vegetables, depending on the availability and liking. Mix well and allow it to cook covered on low flame for two minutes. Then add a cup of water, mix and cook till soft. Add diluted tamarind juice (3 cups) and jaggery. Allow it to cook for ten to fifteen minutes. For consistency mix one tsp bengal gram flour/rice flour in a tbsp of water and add towards the end. Bring it to a boil and remove from flame.
Variation
It can be made using only amaranth.

ARISELU
It is a popular delicacy of Andhra. Any occasion is good enough to make 'ariselu'. The procedure is slightly elaborate and time-consuming. But it is worth the effort. It is a must for Sankranti.

1 kg rice
¾ kg jaggery (grated) (raw cane sugar)
2 tbsp of sesame seeds
Oil to fry

Pick and wash rice. Soak it overnight and remove water completely (spread on a cloth for a few minutes to make sure that the rice is dry). Make a fine powder of it in a blender (sieve if necessary) and set aside. The flour should be slightly damp. Add one cup of water to the grated jaggery and heat it in a pan till it melts. Sieve to remove any unwanted stuff. Heat it on low flame till it becomes thick syrup (a drop of the syrup dropped in a spoon of water should make noise and become lumpy and not melt). Add the rice flour to it slowly and stir well. Remove flame and make sure that no lumps are formed. When slightly cool make big lime size balls of it. Heat oil in a thick bottom pan/wok. Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds. Fry each one in oil on low flame till deep brown and remove. To remove the oil completely, place it between two flat ladles and press. Repeat the procedure till the dough is over. When cool store them. They last for more than two weeks.

BADAM HALWA

200 gm almonds blanched
400-450 gm sugar
150-200 gm ghee / clarified butter
a few strands of saffron
two tsp milk to soak saffron
a cup of water

Soak almonds overnight in cold water. (Soaking in hot water may hasten the process but the almonds turn yellow.) Peel the almonds to blanch them and blend with a few teaspoons of water into a fine thick paste. For one measure of this paste, two measures of sugar have to be added. Cook this mix in a thick bottom vessel / wok on a medium flame and reduce the flame when the mix is reasonably hot. Stir continuously adding the soaked saffron for flavor and color. After 5 minutes, continue to stir adding one to two teaspoons of clarified butter at a time. After about 15 minutes approximately, when the mix leaves the sides of the pan, the halwa is ready. Transfer it to a greased plate or into a container and store when cool. It tastes good for 10 -15 days. If refrigerated, it can last longer.

BAGHARA BAINGAN
(stuffed brinjal / eggplant - Deccani style)

1/2 kg round and small size tender brinjals of even size
2 medium sized onions
1/2'' ginger
2 tbsp each peanuts, sesame seeds and dry coconut (grated or desiccated)
1 tbsp coriander seeds
1 tsp cumin seeds
4-5 red chilies
2 tbsp tamarind extract
1 tsp chili powder
1/2 tsp turmeric powder
4 tbsp oil
salt to taste

Wash brinjals, cut the stem, leaving the canopy in place and cut 3/4 of the length of each brinjal into a criss-cross, leaving attached at the other end. Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook till soft. In the mean time roast peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan. Using just enough oil roast coriander, cumin and red chilies. Pricked to a fork or knife, roast onions on a low flame with the skin. Allow the roasted onions to cool and peel the skin. Blend all the roasted ingredients along with turmeric powder. Once all the ingredients are powdered finely, add the peeled onions, ginger and 1/4 cup of water and blend again till it becomes a fine thick paste. Transfer the cooked brinljals to another container leaving oil behind (if any). In the same pan heat two tablespoons of oil and add the paste, chili powder and tamarind extract. Add water if necessary. Add salt and cook till the raw smell of the tamarind is gone. Add the cooked brinjals and cook on a low flame till the oil leaves the sides, stirring them regularly and carefully, without breaking the brinjals. Serve hot with rice, rotis or pooris, garnished with fresh coriander. Tip: If left over with extra gravy, refrigerate and use it next day with fried okra or dondakaaya (kovai).

Variations

Sprinkle 1/2 teaspoon of sugar or jaggery half way through while cooking the ground paste. Garam masala (ready-to-use powder) or a combination of 4 each, cloves, cardamom and 1/2 '' cinnamon sticks can be put along with the ground gravy. Garlic may be added along with ginger

BANDARU LADDU
`Bandaru laddu' is an Andhra delicacy, the mere mention of which is enough to make one crave for it. With a little effort it can be made at home. You need `janthikala gottam' / muruku press.

250 gm `senaga pindi' / bengal gram flour
250 gm sugar
1 tsp cardamom powder
oil to fry
50 gm cashew nuts fried in a tbsp ghee

Heat 4 tbsp of oil and add it to `senaga pindi'. Mix well with hand and knead it into dough using water. It should not be too soft or too hard. The consistency should be like that of poori dough. Place the disc with medium size holes in the muruku press. Fill it with dough leaving space to place the upper part of the press. Heat the oil and carefully press the dough, like spirals and without overlapping, directly into the oil, keeping the bottom of the press 2 inches away from the oil. Take proper care that the hot fumes of oil does not reach your hands. Turn it over and remove when golden brown. Drain the oil and repeat the procedure till the dough is over. Powder them in a blender, measure and set aside. Take equal measure of sugar and make light syrup / `letha paakam'. Add the powdered spirals, cardamom powder and the cashew nuts to it and mix well. Turn off the flame and make big lime size balls of it by smearing ghee to your palms.
There is simple and easy way of doing it (provided there is no connoisseur in the family) for those who do not have the muruku press or time and patience. Powder sugar in a blender, fry `senaga pindi' lightly in 2 tbsp of ghee and mix them along with the roasted cashew nuts and cardamom powder. Add a little more ghee for consistency while making the laddus.

BEATEN RICE MIXTURE

2 cups 'atukulu' (beaten rice)
1 tbsp groundnuts (roasted)
1 tbsp cashew nuts (roasted)
250 grams 'senaga pindi' (bengal gram flour)
2 tbsp rice flour
2 tsp chili powder
1 tsp vaam
1 tsp salt
One bunch of curry leaves
1 tsp sugar
Oil to fry

Mix Bengal gram flour, salt, vaam and chili powder and make a soft dough (not too soft or too hard) of it by adding water. Keep the muruku press ready. This device comes with a minimum of 4 to 6 discs with thin holes, bigger holes, star shaped holes and flat rectangular holes to make savories of different types. Fix any one disc to the muruku press and fill it with the dough (leave 1/2-inch space to fix the upper part of the muruku press). Heat oil in a pan or wok and when the oil is hot enough reduce the flame and press the dough in spirals into the oil. Fry till golden brown and remove. Repeat the process a couple of times. Change the discs and repeat the process till the dough is finished. Fry atukulu (beaten rice) in the oil and remove. Remove the oil completely and reduce the flame to absolute minimum. Add one teaspoon of clarified butter, as soon as it melts add 1/2 tsp chili powder, curry leaves, roasted ground nuts and cashew nuts and mix well and remove from flame. Add fried atukulu to it along with the savory of different shapes lightly crushed. Sprinkle one tsp sugar on it.

BELL PEPPER CURRY

1/2 kg green bell pepper (capsicum) cut into square pieces
1/2 kg onion chopped/ diced into pieces

For Masala powder
2 tbsp Bengal gram
2 tbsp black gram
1 tsp cumin seeds
1 tsp mustard
5 chilies
salt to taste

Heat the pan and put the onion and bell pepper in heated oil and fry until done. Add coarsely powdered masala ingredients and fry for 2 minutes. Serve hot with rice or roti.

BENGAL GRAM CURRY WITH COCONUT
(Senagapappu-kobbari koora)

½ cup Bengal gram
1 onion finely chopped
½ tsp turmeric powder(optional)
1 cup fresh grated coconut
salt to taste
Seasoning

1 tbsp oil
½ tsp mustard seeds
2-3 red chilies broken into bits
a sprig of curry leaves

Wash and pressure cook or boil Bengal gram in 1 cup water. Drain the excess water if any. Do not through away the water, it can be used in the preparation of rasam or sambar. Heat oil in a wok and add mustard seeds. Once the seeds stop crackling add chopped onions and red chilies. Fry till the onions turn pink in color. Add Bengal gram and salt. Mix, cover the pan and cook for 2-3 minutes on a low flame. Add grated coconut. If required sprinkle some water. Cook stirring for one more time and switch off the flame. Serve hot with rice or chapati.

Variations

Add 1 table spoon of chopped coriander leaves.
Add 1 teaspoon of lemon juice to the curry.
Can be prepared without onions.
A pinch of asafetida can be added to the seasoning, when preparing without onions.

BOBBATLU

It is best described as stuffed sweet chapati. A delicacy relished by many, its contents and method slightly vary from region to region. Here is the coastal Andhra version.

For Stuffing

1 cup Bengal gram
1 and ½ cups sugar/jaggery powdered (adjust according to taste)
8 cardamoms

For cover

½ cup maida
½ cup wheat flour
1 cup oil

Wash lentils and cook with just enough water. It must be cooked very well.
Mix maida, wheat flour and a pinch of salt adding water. Make a hard dough
of it and knead it thoroughly adding oil (4 tbsp) slowly till the dough
becomes very soft and pliable. Keep it covered for about 2 hours.

Take the cooked gram, drain out any extra water and mash it well or put it in a blender and mix it with sugar/jaggery and a pinch of salt. Heat the mixture on low flame till almost dry. Cool it and add powdered cardamom and make it into 10 or 12 equal sized balls. Knead the maida mixture and divide it into equal number of balls.
Take a plastic sheet and put a few drops of oil and spread the maida ball on it with hand, thin at the edges and thick in the middle. Put the sweet ball in the middle and cover it by bringing the edges together. Repeat the procedure for all the balls. Flatten each ball carefully with hand into 6" to 8" diamater flat circular chapati carefully with the help of a few drops of oil and fry it on low flame on tava.

You can try a few variations like adding finely grated coconut to the stuffing. Secondly, instead of using oil to flatten them, roll them thin with a rolling pin, dabbing of wheat flour on the chapati so the dough doesn't stick to the pin and expose the stuffing.

BOTTLE GOURD HALWA

3 cups grated bottle gourd (peeled and grated)
2 cups milk
1/2 cup sugar
3 tbsp clarified butter
2 tbsp chopped almonds, pista and cashew nuts

Melt clarified butter in a heavy bottomed pan and fry grated bottle gourd till the moisture is evaporated. Add milk and boil for 3-4 minutes. Add sugar. Once sugar is added it becomes watery. Cook on a low flame stirring in between, till the contents become thick and leave sides. Add chopped nuts. Serve hot or chilled.

BOTTLE GOURD WITH KOOTU

1/2 kg green gram
1/2 kg bottle gourd
2 onions chopped
2 red chilies
4 green chilies
1/2 fresh coconut grated
1/4 tsp cumin seeds
1/4 tsp coriander seeds
2 tsp tamarind extract
1/4 teaspoon turmeric powder
1/4 tsp fenugreek powder
1 tbsp chopped coriander leaves
a sprig curry leaves
salt to taste
For seasoning
2 tsp oil
1 tsp clarified butter
1 tsp mustard seeds
a pinch of asafetida

Wash, peel and cut bottle gourd. Wash and cook greengram along with the vegetable, salt, turmeric powder, chopped onions and curry leaves in a vessel using two cups of water. Make a fine paste of coconut, coriander seeds, cumin seeds and both the chilies. Add this paste, fenugreek powder, coriander leaves and tamarind pulp to the green gram and allow to cook for some more time. Switch off the flame and season. Serve hot with rice and clarified butter.

BRINJAL/EGGPLANT
(Varieties with Vankaya)
Brinjal has a special place in Andhra menu. After 'avakaya' and 'gongura', brinjal often finds a place in Andhra food in some form or other. Try some of the following dishes with brinjal/eggplant.

BRINJAL RICE

1 cup washed and cooked rice
4 medium sized brinjals (vankayalu), stout or long
a small lemon sized tamarind soaked in water
2 tsp. roasted black gram
1 tsp. roasted coriander seeds
4 roasted red chilies
1/4 tsp. roasted fenugreek seeds
1/2 tsp. mustard seeds
1/2 cumin seeds
few curry leaves
1/4 tsp. turmeric powder
a pinch of asafetida
a sprig of fresh coriander leaves
1 tbsp. oil
salt to taste

Cut brinjals into thin long pieces. Grind together all the roasted ingredients to a fine powder. Heat oil in a wok, add mustard seeds, cumin seeds and a pinch of asafetida. Add the brinjal pieces and fry. Now add the powdered ingredients, turmeric powder, salt and juice of tamarind. Cook for five minutes.
Spread rice in a broad-based vessel and mix the brinjal curry. Heat the rice mix in a wok before serving, garnished with finely chopped coriander leaves.

STUFFED BRINJAL
(Gutti Vankaya)

12 small size tender brinjals
6 dry red chilies broken into pieces
2 tbsp Bengal gram
2 tbsp black gram
½ tsp cumin seeds
2 tbsp coriander seeds
½ small lemon size tamarind
a pinch turmeric powder
salt to taste
4 tbsp cooking oil

Heat two teaspoons oil and roast the first five ingredients. When cool, blend in a mixer adding salt and turmeric and tamarind. Wash brinjals, cut their stems and slit them into half from both ends, leaving them attached at the far ends. Take out each brinjal from water and stuff it with the ground ingredients. Heat the remaining oil in a broad pan with a thick bottom and drop the stuffed brinjals into the oil. Add the remaining powder to it.
Cook on low flame till soft, stirring them occasionally and carefully, without breaking them.

Variations
1. Add 2 or 3 tbsp of roasted and powdered sesame seeds and groundnuts (peanuts) and 2 tbsp grated coconut to the powdered ingredients before stuffing the brinjals. Try different variations and arrive at a combination of your liking.

BRINJAL WITH BENGAL GRAM POWDER

6 tbsp Bengal gram flour
1 tsp chili powder
1/2 tsp cumin seeds (powdered)
2 tbsp grated coconut
salt to taste
4 tbsp cooking oil

Mix all the ingredients with 2 tsp of cooking oil for stuffing and follow the rest of the procedure.

BRINJAL WITH CORIANDER LEAVES

½ kg brinjals
one bunch fresh coriander leaves (cilantro)
6 to 8 green chilies ground into paste
2 tbsp cooking oil
½ red chili broken into bits
1 tsp black gram
¼ tsp mustard seeds
salt to taste

Cut brinjals into medium size pieces. Heat oil in a pan. Add black gram and mustard seeds to it. Add broken red chili pieces as mustard seeds start crackling. Add brinjal pieces sans water and salt. Mix well and cover it with a lid. Cook on low flame. Add the chili coriander paste halfway through and cook till soft.

BRINJAL WITH FENUGREEK SEEDS

4 tbsp black gram
6 dry red chilies
2 tbsp fenugreek seeds
1 tsp cumin seeds
4 tbsp cooking oil
salt to taste

Fry the ingredients in two tsp cooking oil and powder them. Stuff the brinjals and rest of the procedure is the same as above.

BRINJAL WITH GINGER
Replace coriander leaves with 3 inch long ginger. Rest of the procedure is the same. Add a little bit of tamarind paste to enhance the taste.

BROAD BEANS CURRY

500 gm tender broad beans
2 green chilies
salt to taste
Seasoning

1 tsp split black gram
½ tsp mustard seeds
2 red chilies broken into pieces
1 tbsp cooking oil
1 twig of curry leaves
2 tbsp grated or desiccated coconut (optional)

String the beans from both ends and cut into small pieces. Heat oil in a pan and add the seasoning ingredients barring coconut. When mustard seeds stop spluttering, put the chopped vegetable. Add salt and turmeric powder, cover and allow it to cook on a low flame. Keep stirring in between till done. Add grated / desiccated coconut towards the end and remove. Serve hot with rice.
Variations
Add 2 tablespoons of roasted and powdered sesame seeds towards the end.
Add 2 tablespoons of roasted and powdered groundnuts towards the end.
Add 1 teaspoon of ginger-garlic paste in the seasoning.
Grind 2 green chilies and a bunch of fresh coriander leaves with a little salt.
Add this towards the end and stir for 2-3 minutes.

BROAD BEANS WITH BRINJALS

250 gm tender broad beans
150 gm tender brinjals / eggplant
¼ tsp turmeric powder
1 twig of curry leaves
salt to taste
Seasoning

1 tsp Bengal gram
1 tsp split black gram
½ tsp mustard seeds
2 red chilies broken into pieces
2 tbsp cooking oil

String the beans from both ends and cut into 1" pieces. Heat oil in a pan and add the seasoning ingredients. When mustard seeds stop spluttering, put the chopped vegetables. Add salt, curry leaves and turmeric powder, cover and allow it to cook on a low flame. Keep stirring in between till done. Serve hot with rice.

Variations
Grind 3-4 green chilies, 1" ginger piece and a bunch of fresh coriander leaves.
Add this towards the end and stir for 2-3 minutes. Do not use red chilies in the seasoning.
Add grated / desiccated coconut towards the end.
Add 2 tablespoons of roasted and powdered sesame seeds towards the end.
Add 2 tablespoons of roasted and powdered groundnuts towards the end.
Add 1 teaspoon of ginger-garlic paste in the seasoning.

CABBAGE CURRY

500 gm cabbage (chopped)
2 onions (chopped)
2 green chilies
salt to taste
Seasoning

1 tsp split black gram
½ tsp mustard seeds
1 red chili broken into pieces
1 tbsp cooking oil
1 twig of curry leaves
2 tbsp grated coconut (optional)

Heat oil in a pan and add the seasoning ingredients except coconut. When mustard seeds stop spluttering, put the onion and add cabbage a couple of minutes later. Add salt and turmeric powder, cover and allow it to cook on a low flame. Keep stirring in between till done. Add desiccated coconut towards the end and remove. Serve hot with rice or roti.

CABBAGE PAPPU
(yellow lentil with cabbage)

½ cup yellow lentils
1 cup shredded cabbage
½ tsp sambar / rasam powder
1 tbsp tamarind extract
salt to taste

For seasoning

1 tbsp cooking oil
½ tsp mustard seeds
2 red chilies broken into bits
¼ turmeric powder
a pinch asafetida
2 sprigs curry leaves

Pressure cook lentils. In a wok boil cabbage adding just enough water. Mash the cooked lentils and add to it. Add salt, turmeric powder, tamarind extract and sambar / rasam powder. One cup of water can be added to make it diluted. Cover it and cook on a slow flame. Season. Serve hot with rice and clarified butter.

CABBAGE WITH EGGS

250 gm cabbage finely chopped
4 eggs
1 big onion finely chopped
2 green chilies finely chopped
1/2 tsp garam masala
1/4 tsp chili powder
1/2 tsp shahi-jeera / cumin
1 tsp ginger-garlic paste
3 tsp oil
1/2 tsp clarified butter
1/4 tsp turmeric powder
1 tbsp finely chopped mint and coriander leaves
1/4 cup milk
salt to taste

Beat eggs adding milk and keep it aside. Heat oil in a wok, add shahi-jeera / cumin and chopped onions. Immediately add chopped cabbage and mix well. Add green chilies, salt, chili powder, turmeric powder, garam masala and chopped greens. Sprinkle little water over the curry and keep stirring. Once the vegetable is cooked add the beaten eggs and cook for some more time. Finally add clarified butter. Boiled eggs can be added to the curry. Goes well with rice, roti and sandwiches.

CABBAGE WITH MUSTARD AND COCONUT

500 gm beans (chopped)
salt to taste
¼ tsp turmeric powder

For masala
1 tbsp mustard seeds
2 or 3 red chilies
2 tbsp of grated coconut

Seasoning
2 tsp of oil
1 tsp split black gram
½ tsp mustard seeds
1 red chili broken into bits
2 twigs of curry leaves

Grind the masala ingredients into a fine paste by adding a few drops of water if required and set aside. Heat oil in a pan and add the seasoning ingredients. When mustard stops crackling add curry leaves and chopped beans. Add salt and turmeric and mix well. Allow it to cook on a low flame. When done, add the masala paste and mix well. Remove when the contents are dry.

Variations
This curry can also be made in combination with potato, beans and carrot. Reduce the quantity of cabbage and add one cup of chopped beans, one carrot cut into small pieces and two small size potatoes. Follow the same procedure.

CANDY WITH PEANUTS
A very nutritious sweet peanuts popularly called 'chikki' can easily be made at home.

2 cups of roasted and shelled peanuts.
1 cup of sugar
1 tsp 'neyyi' (clarified butter)

Crush the roasted and shelled peanuts. Keep ready a flat plate, smeared with clarified butter. Take a thick bottom pan and melt sugar on low flame. Do not add water. Stir sugar constantly. When sugar melts completely add crushed nuts and 'neyyi'. Mix well and pour it quickly onto the plate. Do not try to spread. To spread the contents, tilt the plate sideways to uniform thickness. Make marks with a knife and break into cubes after it cools. Stored in an air-tight container it will easily last for 2 to 3 weeks.

CANDY WITH SESAME SEEDS
A very nutritious sweet specially made during Sankranti festival season.

2 cups white sesame seeds roasted
1 cup sugar
1 tsp clarified butter or cooking oil

Method Apply little oil to a rolling pin and to any flat surface (it can be kitchen platform or a rolling plank) . In a thick bottom pan melt sugar on a low flame. Do not add water. After all the sugar is melted switch off the flame and immediately add the roasted sesame seeds to the melted sugar syrup (caramel) and mix well. Pour this on to the flat surface and quickly spread the mixture with the oiled rolling pin. If the mixture gets stuck to the rolling pin, rub some more oil to the pin in between. Make marks with a sharp knife and break into cubes. Keep away from moisture. Stored in an air-tight container it will easily last for 2-3 weeks.

CARROT RICE
(carrot annamu)

2 cups washed and cooked rice
1 onion cut into thin long pieces
1 cup grated carrot
1 tsp chili powder
½ tsp turmeric powder
½ tsp garam masala
2 tbsp chopped coriander leaves (cilantro)
salt to taste

Seasoning
2 tbsp oil
½ tsp mustard seeds
½ tsp shahi jeera (cumin)
1 bay leaf
few curry leaves

Heat oil in a wok, add mustard seeds. When they begin to crackle add shahi-jeera and bay leaf. Add onions and fry till golden brown. Add grated carrot and curry leaves. Sauté for a while and add salt, chili and turmeric powder. Add rice and mix well. Cover the wok and cook on a low flame till the rice becomes hot. Sprinkle chopped coriander leaves and serve with paapads and perugu pachchadi.

Variations

Replace red chili powder with green chilies.
Replace garam masala powder with 2 each cloves, cardamoms and 1" cinnamon sticks. Add these to the seasoning.

CHAKKERA PONGALI
This sweet dish is made with rice and has a distinct taste.

1/2 cup rice
1/2 cup water
1 1/2 cups milk
2 cups grated jaggery (raw cane sugar, grated) (or granulated sugar)
12 cashew nuts
2 tbsp raisins
4 cardamoms
2 tbsps of clarified butter

Wash and cook rice in a pressure or electric cooker adding water and milk. Heat clarified butter in a pan and fry raisins and cashew nuts to golden brown. Stir in grated jaggery first and after it melts add the cooked rice. Allow it to simmer on a low flame for a while. Add crushed cardamom before removing the flame.

CHEKKERA PURI

½ kg cream of wheat / semolina
½ kg powdered sugar
½ kg oil to fry

Mix cream of wheat / semolina into a tough dough. Let it soak for half an hour. Then pound the tough dough smooth in a stone grinder (traditional type) or in a food processor / blender without water. Alternately, one can knead it well by beating it with a rolling pin on a stone / wooden rolling base. Make small balls and roll them into small thin puries. Deep fry puries flat and not puffed in half the quantity of the ½ litre oil, and keep adding more oil as per need. As soon as the puri is done, place it on a flat plate and sprinkle powdered sugar. The fried puri would be wafer thin in creamish brown and crunchy. Stock them in an air tight container when cool. Can stay good for up to a fortnight.

CHICKEN FRITTERS
(Serves 8 persons)

2 kg of chicken pieces
100 gm ginger-garlic paste
2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
500 gm cooking oil
2 tbsp salt
2 tsp turmeric
4 tsp red chili powder
200 gm corn-flour (cornstarch)

Marinate the chicken pieces in garam masala, salt, turmeric, ginger-garlic paste and red chili powder for 1 hour. Meanwhile make a thick paste of corn-flour. Dip the marinated chicken pieces into corn-flour and deep fry them. Serve hot with tomato ketchup.

CHICKEN FRY
(Serves 8)

2 kg of chicken pieces
100 gm ginger-garlic paste
2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
500 gm cooking oil
2 tbsp salt
2 tsp turmeric powder
4 tsp red chili powder
2 sprigs of coriander
2 sprigs of spear mint

Marinate the chicken pieces in garam masala, salt, turmeric and ginger-garlic paste for 10 minutes. Heat the oil and fry the chicken pieces. Sprinkle the chopped coriander and mint leaves on the chicken pieces and cook for 15 minutes. Add red chili powder. Turn off the heat after 2 minutes.

CHICKEN KORMA
(Serves 8)

2 kg of chicken pieces
500 gm sour yogurt
100 gm desiccated coconut
1 kg onion
2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
1/2 tsp pepper powder
100 gm ginger-garlic paste
50 gm green chilies
1 tsp turmeric powder
2 tsp coriander powder
300 gm cooking oil
1 cup water
a sprig each of coriander and spear mint
salt to taste

Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt , turmeric powder, garam masala, coriander powder and ginger-garlic paste. Put the marinated chicken pieces when the onion is fried. After 10 minutes add the whipped yogurt and a cup of water and stir well. Cook for 5 minutes. Then add desiccated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow it to cook for 15 minutes. Serve hot with rice.

CHINTA CHIGURU RICE
(rice with tender tamarind leaves)

1 cup washed and cooked rice
a handful of 'chinta chiguru' (tender leaves of tamarind)
salt to taste

Seasoning

1 tbsp oil
1 tsp black gram
2 tsp peanuts
½ tsp mustard seeds
¼ tsp turmeric powder
2 slit green chilies
1 dry red chili broken into bits
few curry leaves
Method

Dry the chinta chiguru in the sun for one day before the preparation. Store it in an airtight jar. Heat oil in a wok and add mustard seeds, black gram and peanuts. Fry till golden brown. Add curry leaves, green and red chilies. Switch off the flame and add turmeric powder. Spread rice in a broad-based vessel. Add the dried chinta chiguru, salt and the seasoning to the rice and mix well. Serve with paapads.

CLUSTER BEANS WITH MUSTARD AND COCONUT

500 gm cluster beans (chopped)
salt to taste
¼ tsp turmeric powder

For masala
1 tbsp mustard seeds
2 or 3 red chilies
½ cup fresh grated coconut

Seasoning
2 tbsp oil
1 tsp split black gram
½ tsp mustard seeds
1 red chili broken into bits
2 twigs of curry leaves

Grind the masala ingredients into a fine paste by adding a few drops of water if required and set aside. Heat oil in a pan and add the seasoning ingredients. When mustard stops crackling add curry leaves and chopped beans. Add salt and turmeric powder and mix well. Allow it to cook on a low flame. When done, add the masala paste and mix well. Remove when the contents are dry. Serve hot with rice or roti.

CLUSTERBEAN PAATOLI
(gOruchikkuDu paaToli)

100 gm cluster beans
½ cup green gram and 2 tbsp Bengal gram
soaked in water for 30-40 min
2-3 red chilies
a pinch of asafetida
salt to taste
For the seasoning
2 tbsp oil
½ tsp mustard seeds

String the beans from both ends, wash and cut into 1" pieces. Heat oil in a wok and add mustard seeds. Once the seeds crackle add cluster beans, half the salt and mix. Cover the wok and allow to cook on a medium flame for 5-6 minutes. In the mean time drain the gram and make into a coarse paste adding the remaining salt, broken red chilies and asafetida. Add this to the cooking beans and mix. Cover the wok and cook for some more time. Keep stirring in between lest it gets stuck to the bottom of the wok or form lumps. The gram paste turns transparent after a while. Remove the cover and mix well to mash any lumps and cook stirring for few more minutes and switch off the flame. Tastes good with hot rice and clarified butter.
Variations
Can be prepared with onions / just germinated fenugreek leaves / a combination of onions and just germinated fenugreek leaves / spring onions. Method remains the same.

COCONUT HALWA
(Kobbari Halwa)

2 coconuts
1-2 glasses of warm water
for 2 measures of coconut milk, one measure sugar
10-12 cashew nuts fried in 'neyyi' (clarfied butter)
10-12 raisins
4-5 cardamoms powdered
100 gm clarified butter
3 tbsp rice (soaked)

Grate the coconuts and grind it with soaked rice adding a cup of warm water. Extract the liquid (coconut milk) into a bowl. Repeat the procedure and extract as much coconut milk as possible. Measure the coconut extract. If it is 4 cups, add 2 cups of sugar to it and heat it in a thick-bottomed vessel stirring it all the time until the mix thickens. Now add the clarified butter little by little until the mix leaves the sides to form a Halwa consistency. Add the fried nuts and raisins and the cardamom powder. Pour it into a greased plate and serve when cool or refrigerated.

COCONUT RICE
(kobbari annam)

1 cup washed and cooked rice
½ cup fresh grated coconut
salt to taste

For the seasoning

1 tbsp oil
1 tsp black gram
1 tsp Bengal gram
½ tsp mustard seeds
few peanuts / cashew nuts (optional)
2 slit green chilies
1 dry red chili broken into bits
2 sprigs of curry leaves
a pinch of asafetida

Lightly roast grated coconut in a pan, till it turns to pastel brown and emits nice aroma. Heat oil in a wok and add mustard seeds. Once the seeds crackle add black gram, Bengal gram, green and red chilies, curry leaves, asafetida and nuts. Fry till the ingredients turn to golden brown. Switch off the flame and add cooked rice, roasted coconut and salt. Mix well. Serve with chips / paapads.

COCONUT RICE DOSA

2 cups rice
½ coconut
½ tsp salt

Soak rice for 5 to 6 hours. Grate coconut and grind with rice and salt to a very fine thin paste of dropping consistency. Heat a flat pan and season it by rubbing a few drops of cooking oil with an onion cut horizontally. Then make thin dosas and put very little oil around and cover it with a lid for a while. Season the pan again after making a few dosas. This is the technique used to cook with less oil. These dosas are fried on both sides but not into crisp golden brown. They are soft, thin and well cooked and can be eaten in combination with any of the dosa chutneys given on the site.

CORIANDER SEEDS POWDER
(DHANIYAALA PODI)
This powder also goes well with rice. Eaten with the first morsel this powder is good for digestion.

10 gm coriander seeds (dhaniyaalu)
5 or 6 red chilies
5 twigs of curry leaves
a small piece of tamarind
salt to taste

Dry roast coriander seeds and chilies in a pan and add curry leaves and tamarind piece after removing the pan from flame. Allow them to cool and powder in a dry blender.
This powder is good for any stomach disorders. Mixed with hot rice and clarified butter, it tastes good.

CUCUMBER RICE
2 cups washed and cooked rice
2 medium sized green cucumbers
1 tbsp tamarind extract
1/4 tsp turmeric powder
salt to taste

for the powder

1 tsp black gram
1 tsp Bengal gram
1 tsp coriander seeds
4-5 red chilies
1/4 tsp fenugreek seeds
1/2 cumin seeds
1 tbsp dry coconut - grated / desiccated
1 tsp oil

for the seasoning

2 tbsp oil
1 tsp mustard seeds
a pinch of asafetida
few curry leaves

Check for bitterness and cut cucumbers into thin 2'' long pieces. Roast all the ingredients listed for the powder using 1 teaspoon of oil. Grind the roasted ingredients to a medium coarse powder. Heat oil in a wok, add mustard seeds, curry leaves and asafetida. Add the cucumber pieces and fry. Now add the powdered ingredients, turmeric powder, half of the salt (remaining to be added to the rice while mixing) and tamarind extract. Cover the wok and cook till done. Spread rice in a broad-based vessel and mix the cucumber curry and the remaining salt. Serve with chips / paapads and any perugu pachchadi.

CURD RICE
(perugannam)

2 cups washed and cooked rice
1 ½ - 2 cups thick curd (yogurt)
½ cup milk
1 tbsp finely chopped coriander leaves
fried cashew nuts
salt to taste

For the seasoning

1 tsp oil
½ tsp mustard seeds
½ tsp Bengal gram
½ tsp split black gram
1 red chili broken into bits
1 green chili finely chopped
1" piece of ginger finely chopped
few curry leaves

Heat oil in a small wok and add mustard seeds. Once the seeds crackle add all the ingredients of the seasoning, fry till golden brown and switch off the flame. Cool and slightly mash the rice in a broad-based vessel and add the thick curd, milk and salt. To this add the seasoning and mix thoroughly. Garnish it with cashew nuts and finely chopped coriander leaves. Serve cold with lime or mango pickle or pappula podi.
Options
Add finely chopped pieces of cucumber / tomato / pineapple.
Add grated carrot / seeds of pomegranate / seedless grapes.

CURRY LEAVES POWDER
(KARIVEPAKU PODI)
This powder also goes well with rice as well as idli and dosa. It is good for digestion.

3 to 4 bunches of curry leaves
2 tbsp of Bengal gram
2 tbsp of split black gram
6 red chilies
1 tsp fenugreek seeds
1 tsp of mustard
1 tsp of cumin seeds
1/4 tsp asafetida
1 tbsp oil to fry
1 small lime size tamarind
salt to taste

Barring curry leaves and tamarind, fry all the ingredients to golden brown in one tea spoon of oil and add the curry leaves after switching off the flame. Allow it to cool and grind it into powder along with tamarind and salt. It tastes excellent with rice and clarified butter.

Variation

There are different ways of making this powder.

3 to 4 bunches of curry leaves
2 tsp cumin seeds
1 tsp black pepper
Salt to taste

Roast cumin seeds and pepper together in a frying pan. Switch off the flame and immediately add curry leaves to the hot pan and stir for a while. Allow it to cool and grind into a powder. Curry leaves are known to improve digestion. As these three powders are concentrated, they are quite pungent and should be used in small quantity accompanied by clarified butter.

DOUBLE KA MEETHA

1 loaf bread (small)
1 lt milk
500 gm sugar
250 gm double cream
250 gm clarified butter
100 gm chopped and roasted cashew nuts
100 gm almonds (soaked and chopped fine)
100 gm raisins
10 gm saffron
5 cardamom powdered

Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a liter of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.

Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert.

DRY COCONUT POWDER

1 cup coconut grated
2 tbsp Bengal gram
2 tbsp split black gram
1 tbsp coriander seeds
1 tsp fenugreek seeds
1 tsp mustard
1 tsp cumin seeds
one pinch of asafetida
1 tbsp oil (just enough to fry the ingredients)
6 to 8 red chilies or one tsp chili powder
salt to taste
Method

Heat oil in a pan and fry all the ingredients (barring coconut) and allow them to cool. Grate and grind coconut or coconut and grind into fine powder. Powder the fried and cooled ingredients in to powder and mix it to the coconut powder.

DRY GINGER POWDER
(SONTHI PODI)
This powder also goes well with rice. Eaten with the first morsel this powder is good for digestion.

50 gm sonthi (dry ginger)
50 gm Bengal gram
50 gm split black gram
2 tsp clarified butter
1 tsp salt

Break dry ginger into small pieces and roast in 1 tsp clarified butter. Using the remaining clarified butter roast the lentils till golden brown. Allow them to cool and powder in a dry blender. Sonthi is known to be a curative in cold winters. It helps to prevent cough, cold and sore throat.

Barring curry leaves and tamarind fry all the ingredients to golden brown in one tea spoon of oil and add the curry leaves after switching off the flame. Allow it to cool and grind it into powder along with tamarind and salt. It tastes excellent with rice and clarified butter.

FUSILLI WITH CHATPATA

250 g Bambino Fusilli
100 g Black chana
3 (chopped and fried) Potatoes
1 big (chopped) Onion
2 (chopped) Tomatoes
75 g (small cubes) Paneer
4 (chopped) Green chilies
2 bunches(chopped) Coriander leaves
1 tsp Red Chili powder
2 tsp Chat masala
as required Lemon juice
Salt to taste.

Bring to rapid boil 3 cups of water; add 1 cup of Bambino Fusilli and cook for 10 minutes. After boiling , immediately strain, rinse in fresh cold water and keep it aside. Soak channa for 3-4 hours. Pressure cook for 20-25 minutes in 4-5 glasses of water. Drain the channa and pour into serving bowl. Mix potatoes, paneer, onion and tomatoes with the chana. Add boiled bambino Fusilli, lime juice, salt, chili powder, chat masala, green chilies and coriander leaves. Mix well and serve or refrigerate and serve chilled.

GAAJAR KA HALWA

2 kg carrot
1 liter milk
500 gm sugar
500 gm clarified butter
50 gm almonds chopped
50 gm chopped and fried cashew nuts
50 gm raisins

Peel and grate the carrots fine. Fry the grated carrot in 4 tbsp of clarified butter. When the carrot is fried well add milk and cook the carrot for 15 minutes. Add the remaining clarified butter and sugar , cook till the milk dries up. Garnish with nuts.
Serve hot or refrigerated.

GHERKINS AND POTATO CURRY
(donDakaaya bangaladumpa koora)

150 gm gherkins (don Dakaayalu)
100 gm potatoes
1 tsp chili powder
¼ tsp garam masala powder (optional)
a pinch of turmeric powder
2 tbsp oil
½ tsp mustard seeds
salt to taste

Peel the skin of potatoes. Wash and cut both the vegetables into thin long pieces. Heat oil in a wok and add mustard seeds. Once the seeds crackle add chopped vegetables. Toss and cover the wok. Cook on a medium flame for 7-8 minutes. Remove the cover, add salt and sauté. Add chili, turmeric and garam masala powders. Mix well and switch off the flame. Tastes good with rice, chapati or poori.

GONGURA PAPPU

1 cup kandi pappu/yellow lentils
3 cups of gongura finely chopped
4 pachchi mirapa kayalu (green chilies)
salt to taste

Seasoning
1 tbsp oil
½ tsp `menthulu' (fenugreek seeds)
½ tsp `aavalu' (mustard)
1 `endu mirchi' (red chili) broken into bits
¼ tsp `pasupu' (turmeric powder)

Pressure cook lentils with green chilies and gongura. Take out and mash it when cool. Heat oil in a broad and thick bottomed pan, add the seasoning ingredients in the order given. When mustard seeds stop spluttering, add the mashed pappu, turmeric powder and salt. Add water to bring it to the required consistency and allow it to simmer for ten minutes and remove from flame

GREEN GRAM SALAD
(VADA PAPPU)

1 cup green gram
1/2 cup fresh grated coconut
3 green chilies chopped
2 tbsp minced coriander leaves
1 tsp lemon juice
salt to taste

For seasoning
1 tbsp oil
1/2 tsp each mustard seeds, black gram and cumin
1 red chili
a pinch of asafetida (optional)
a sprig curry leaves

Wash and soak green gram for 45 minutes. Drain all the water. Mix in grated coconut, coriander leaves, salt, green chilies and lemon juice. Season.
Variations
1. Add grated carrots / diced tomatoes or green cucumber.
2. Lemon juice can be replaced by grated raw mango.
3. Add equal quantity of Bengal gram.
4. Same preparation can be done using just Bengal gram. For better taste, crush Bengal gram coarsely.

GREEN RICE

1 cup washed and cooked rice
a sprig of fresh coriander leaves
a sprig of fresh mint leaves
1 large boiled potato
1/4 cup of shelled and cooked green peas
3 green chilies
2 pods of garlic
a small piece of ginger
a small lemon sized tamarind soaked in water
1 cardamom
2 cloves
1 piece cinnamon
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. turmeric powder
a pinch of asafetida
few curry leaves
cashew nuts (optional)
1 tbsp. oil
salt to taste

Grind together chopped coriander and mint leaves, green chilies, garlic, ginger and soaked tamarind. Heat oil in a wok and add mustard seeds, cumin seeds, asafetida, cardamom, cloves and cinnamon. Fry a little and add curry leaves, green paste, salt and turmeric powder. To this add diced boiled potatoes and cooked green peas. Sauté for five minutes. Spread rice in a broad-based vessel and mix the green mixture. Serve hot with chips.

GUMMADI KAI (PUMPKIN) PULUSU

Follow the same ingredients and method as `aanapakai pulusu', using only `gummidikai' pieces and drumsticks.

IDLI POWDER

1/2 cup Bengal gram
1/2 cup split black gram
10 red chilies broken
1/4 tsp asafetida
1 tbsp oil or clarified butter for frying
salt to taste

Fry all the ingredients in the oil / clarified butter and grind them into powder adding salt. It goes well with idli and dosa

JAM WITH RAW MANGO

2 cups grated raw mango
2 cups sugar
3-4 green cardamoms

Mix grated mango and sugar thoroughly in a thick bottomed pan. Leave it for 2-3 hours.
Once the sugar is completely dissolved, keep the vessel on high flame for 5 minutes and later on medium flame.

Keep stirring continuously. Allow it to cook for about 15-20 minutes. Do not allow it to harden.

Switch off the flame when the jam turns transparent and golden yellow in color.
Powder the cardamoms and add to the jam. Store in an air tight glass container.
Stays good for one year without adding any preservative. Goes well with rotis, pooris or sandwiches.

JANTHIKALU
This is essentially made with rice flour and is safe for kids to eat.

3 cups `biyyam pindi' (rice flour)
1 cup `Senaga pindi' (Bengal gram flour)
2 tbsp white sesame seeds
1 tsp white butter
salt to taste
oil to fry

Barring oil mix all the ingredients thoroughly and then knead it into a soft dough. Fix the disc with fat holes in the muruku press and follow the procedure given for `Kaarappusa'. It is a delicious and addictive snack.

KAJJI KAAYALU

A mouth watering delicacy among sweets is `Kajji kaayalu' - with a sweet stuffing.

For the filling
100 gm `endu kobbari koru'/ grated dry coconut
75 gm jaggery / sugar (powdered)
8 to 10 cardamom peeled and powdered
1 tsp khus khus
1tsp poppy seeds
25 gm roasted cashew nuts
10 gm raisins
2 tbsp roasted groundnuts
oil to fry
For covering
150 gm maida
1 tsp ghee (neyyi)

Add melted ghee to maida and mix well. Make dough of it adding enough water and leave it covered for an hour. Mix all the filling ingredients and set aside. Knead the dough and make it into small lime size balls. Roll them like `poories' - thin, flat and round. Place one and a half tablespoons of the prepared filling on the left side of the `poorie' and fold the other side over and press the ends together securely. You may cut the edge with the serrated edge of a knife or with the other end of a spoon to make it look decorative. Repeat the procedure till the filling is over. Heat oil in a thick pan / wok and fry two or three at a time till golden brown and remove. Stored in air tight containers they easily last for a couple of weeks.

If the edge is not closed firmly, the kajji kaayi may break open while frying and the contents of the filling spill into the oil, thereby creating a mess. To secure the ends firmly dip your forefinger in water and run it lightly on the inner part of the poorie's edge before folding it together.

Variation The filling can vary. In place of grated dry coconut roasted and powdered sesame seeds or `kova' may be used along with a blend of sliced cashew, almonds, dates, walnuts and raisins, all of which are quite delicious.

KOBBARI BOORELU

1/2 kg rice
1/2 kg jaggery (raw cane sugar)
1/2 coconut grated
1/2 tsp cardamom powder

Soak rice for four to five hours and drain out the water completely. Make a fine powder of it in a blender. Sieve if necessary. Since the rice flour should not be dry, press it together and keep it covered and it will remain slightly damp. Grate 1/2 coconut and set aside. Grate jaggery, add one cup of water and melt it in a thick-bottomed vessel on low flame. Make syrup to one string consistency (letha paakam) and add the grated coconut and cardamom powder to it. Mix well and add flour slowly as much as the syrup can take. If the dough is too stiff boorelu will be hard. Remove from fire and when slightly cool make medium lime size balls, smearing a few drops of clarified butter to the palms. Heat oil in a pan or wok. Flatten each ball on a plastic sheet and fry till golden brown. They puff slightly. In some parts of the state this is specially made for 'Deepavali'.
Stored carefully they last for a week and makes an excellent snack.

KOBBARI BURFI / LADDU
A mouth watering Andhra delicacy is `Kobbari laddu', is easy to make.

1 coconut
250 gm sugar
1 tsp cardamom powder
2 tbsp custard powder
50 gm double cream

Break coconut and grate it. Take a thick bottom pan and measure equal quantity of sugar to the grated coconut and add the double cream. Cook on low flame, stirring frequently. Keep ready a flat plate, smeared with clarified butter. When the contents begin to leave sides of the pan, add the custard powder and cardamom powder and mix well. Make medium size balls greasing palms with clarified butter. Or, pour into the plate and spread it evenly. Make marks with a knife and break into cubes after it cools.
Its shelf life is short. Stored in an air-tight container it may last for a week. Any thing made with coconut is better eaten fresh.

LEMON RICE

2 cups washed and cooked rice
1 medium sized lemon
1 tbsp chopped coriander leaves (cilantro)
1/4 tsp turmeric powder
salt to taste

for the seasoning
2 tbsp oil
1/2 tsp mustard seeds
1 tsp each black gram or puffed Bengal gram,
1 tsp black gram
1 tbsp peanuts
2 broken red chilies
2 slit green chilies
a pinch of asafetida
few curry leaves

Heat oil in a wok, add mustard seeds. When they begin to crackle add black gram, Bengal gram and peanuts. Fry till golden brown and add red and green chilies , turmeric powder, asafetida and curry leaves. If using puffed Bengal gram, add them towards the end of the seasoning. Spread rice in a broad-based vessel and add the seasoning, salt, chopped coriander leaves and juice of one lemon. Mix well and serve .
Variations
1. Add 1/4 tsp of mustard seed powder while mixing the rice.
2. Add 1 tsp of roasted sesame seed powder while mixing the rice.
3. Add 1 tsp of sesame seeds to the seasoning, after switching off the flame, lest they are over fried.
4. Add a few cashew nuts / boiled whole Bengal gram or chick peas to the seasoning.
5. Fry a few carrot pieces (1'' long) and add to the rice.

MAAGAI

25 big size raw mangoes (preferably nice and sour)
750 gm salt
1/2 kg red chili powder
50 grams turmeric powder
125 grams fenugreek seeds (roasted and powdered)
250 grams mustard powder (roasted and powdered)
1 kg husked sesame seed oil
1 tsp asafetida
2 tsp mustard seeds

Wash the raw mangoes well and wipe them clean. Cut them into thin flat slices of an inch wide and two inches long. Mix the pieces with 500 gm of salt and turmeric little by little. Store the mix in an air tight ceramic jar. When mixed with salt mango pieces ooze water. On the third day squeeze the pieces of the sap and spread on a plate. Sun dry the pieces until the dampness disappears (don't let the pieces harden). Keep the jar along with the sap in the sun. Once dried add the remaining salt into the sap along with red chili powder, fenugreek powder and mustard powder. Now add the dried mango slices to this mix. Heat sesame seed oil in a wok and add mustard seeds and asafetida.
Allow the oil to cool and mix into the pickle. Store in a ceramic jar. Can store for more than a year.

Variation
Once the pieces are dried, mix them with the ooze and store in an air tight container. When ever required take a little mango mix and prepare maagai. Use powders accordingly. Method remains same.

MAJJIGA PULUSU
(CHALLA CHAARU, CHALLA PULUSU)

In some regions of Andhra majjiga pulusu is referred to as challa pulusu or challa charu. The method remains same for all.

2 cups sour yogurt
1 cup gram flour
4 green chilies
1 inch ginger
1/2 cup fresh grated coconut
4 sprigs coriander leaves
1 sprig curry leaves
1 tbsp oil
1/4 tsp turmeric powder
a pinch of asafetida
1/2 tsp mustard seeds and cumin
1 red chili
1/4 tsp roasted fenugreek powder
salt to taste

Blend green chilies, coconut, ginger and coriander leaves. Add 3-4 cups of water to yogurt and churn. Gradually add gram flour, blended mix, salt, turmeric powder and curry leaves. Mix well. Boil this in a vessel (preferably a deep one, as this tends to spill over while boiling) for 8-10 minutes. Season with mustard seeds, cumin, broken chilies and asafetida. Add fenugreek powder after switching off the flame. Goes well with plain rice or roti.
Variations
1. Replace green chilies and ginger with sambar powder.
2. Vegetables like lady fingers, brinjal and snake gourd can be used in both varieties. These vegetables should be added to the seasoning and fried before adding to the yogurt mixture.
3. Boiled ash gourd pieces can be added.
4. With different spices - add cloves and cinnamon in the seasoning and include 1 tsp coriander powder, 1/2 tsp roasted fenugreek powder, 1tsp chili powder and 2 -
3 tsp sugar.
5. With pakodas- Add salt, 1 tsp minced coriander leaves or fenugreek leaves, 1/4 tsp turmeric powder 1/4 tsp cumin and 1/2 chili powder to 1 cup gram flour. Make batter and fry small round shaped pakodas in oil. Add these to the majjiga pulusu while boiling.
Method remains same.

MANGO RICE
(Mavadikai annam)

1 cup of rice, washed and cooked
1 medium sized sour raw mango
2 green chilies
few curry leaves
1/2 tsp. red chili powder
a pinch of turmeric powder
1 tsp. black gram
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. fenugreek seeds
a pinch of asafetida
1 tbsp. oil
salt to taste

Wash and grate the mango. Slice green chilies. Heat oil in a wok and add mustard seeds, cumin seeds, fenugreek seeds, black gram lentil and asafetida. When they begin to splutter add curry leaves, grated mango and sliced chilies. Then add turmeric powder, red chili powder and salt to taste. Cook for two minutes and remove from the stove. Spread rice in a broad-vessel and add the cooked mango mixture. Mix well and serve .

MASALA ATUKULU
(spicy beaten rice)

2-3 cups atukulu (beaten rice)
1 tsp chili powder
salt to taste

Powders

2 tbsp roasted and powdered groundnuts
2 tbsp powdered puffed Bengal gram
2 tbsp roasted and powdered sesame seeds
(proportions of the powders can be changed according to the taste and availability)

For the seasoning

3 tbsp oil
½ tsp mustard seeds
few curry leaves
¼ tsp turmeric powder

Dry roast atukulu in a pan. Keep them aside. Heat oil in a wok and add mustard seeds. Once the seeds crackle add curry leaves and turmeric powder. Pour this over the roasted atukulu. To the same add all the powders, salt, and chili powder. Mix all the ingredients thoroughly. Stored in an air tight container, will stay fresh for a week. Serve with tea.
Options
Serve with finely chopped chilies and coriander leaves / sliced onions / freshly grated coconut / chopped tomatoes / chopped cucumber.
Variations
Can be prepared without the powders. Heat oil in a wok and add mustard seeds. Once the seeds crackle add 2 table spoons of ground nuts and fry till golden brown. Add 1 table spoon of puffed Bengal gram, curry leaves and turmeric powder. Immediately add atukulu, salt and chili powder. Mix well and switch off the flame.
Chopped green chilies or broken dry red chilies can be added to the seasoning.
Add small pieces of dry coconut to the seasoning towards the end.
Add a few cashew nuts and raisins to the seasoning towards the end.

MENTHI KOORA

Fenugreek leaves/`menthi koora' in Telugu is a nice aromatic winter green. It can be cooked in combination with many vegetables like potatoes, brinjals, peas, carrots and lentils with excellent results. It can be dehydrated and preserved to be used any time with its original flavor and properties. Fenugreek seeds/'menthulu' in Telugu, are widely used in Andhra pickles, plain as well as roasted and powdered. It is not an exaggeration to say that menthi seeds and green leaves form an essential part of Andhra cuisine. Take a look at the recipes of chutneys or `pulusus' (gravies made with lentils, tamarind and vegetables), you will notice that fenugreek seeds form a part of daily seasoning.

Apart from adding zest and flavor to cuisine, the greens as well as the seeds have excellent therapeutic properties. Like any greens Menthi koora has a high content of iron and is good for hair-growth, contains falling of hair and acts as a good purgative. To control diabetes, soak half a teaspoon of fenugreek seeds in two table spoons of yogurt overnight and swallow it first thing in the morning. It will bring down the sugar level in the blood and maintain the balance. A small intake of fenugreek seeds keeps the body system cool.

FENUGREEK LEAVES
PEDDA METHI Known to be highly mucous solvent, methi is beneficial in respiratory ailments such as bronchitis, influenza, sinusitis, cough and cold and even suspected pneumonia. It also helps bring down fever by inducing perspiration. It is a housewife's pharmacopoeia tucked away in her kitchen.

Place 1 tbsp of methi in 2 cups of water and bring it to boil. Simmer for 15 minutes and strain. Add a dash of lemon to the liquid and drink it while it is still warm to bring down fever. It can be taken thrice a day depending on the severity of the case. For proper absorption, this `methi tea' must be taken on empty stomach or midway between two meals.

Sore throat responds well to a gargle made from `methi tea'. Follow the same method as above , but make the tea stronger by adding double the quantity of seeds. Strain and cool to a bearable temperature before use. Moistened with water, methi seeds are mucilaginous. They release the mucilage while turned into tea which soothes an irritated and inflamed stomach. It can be helpful even to peptic ulcer patient. They relieve flatulence and indigestion and tone up sluggish liver. As an internal cleanser it has few equals. Used twice a week, methi tea helps remove body odors.

For the many who find it hard to digest iron in either tablet or liquid form, methi lead is a natural and easily digestible and highly palatable source of iron.

For the joint pains suffered by elderly people, a chutney made from the tender methi leaves, green shoots of young garlic with a few green chilies works wonders.
Methi is known to work on all manner of pains and aches - whether rheumatic, arthritic or related to child birth.

Methi leaves rid the body of toxins. People suffering from recurring allergies like urticaria benefit immensely by taking methi leaves liberally. Paste made of methi seeds is an answer to dandruff. To make the paste soak 2 tbsp of fenugreek seeds in 1 liter water overnight. Grind to fine paste in the morning and apply all over the scalp and leave it on for an hour and a half. Wash hair with soap-nut water or shikakai powder.
Since it prevents pimples and blackheads methi paste is good for complexion too. Smear it on the face and wash it off with warm water.

Menthi koora is the green plant that grows from the fenugreek seeds and the leaves and the tender part of the stem are used in cooking. They have a nice aroma which is not lost even after cooking and adds flavor to the cuisine.

MENTHIKOORA PAPPU

1 cup yellow lentil (thor dal)
1 cup menthi koora chopped
4 tomatoes
1/2 lime size tamarind
6 green chilies
For seasoning
2 tsp cooking oil
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
1 red chili
1/4 tsp turmeric powder
1 twig of curry leaves
one pinch of asafetida
salt to taste

Pressure cook dal. Pick and wash menthi koora. Drain out the water and chop it fine. Slit tomatoes and green chilies. Break the red chili into small bits. Soak tamarind in water and take out the pulp.

Heat oil in a pan or a wok. Add fenugreek seeds, mustard, asafetida, red chili pieces, curry leaves and turmeric powder in that order. When the mustard seeds start crackling, lower the flame and put in the chopped menthikoora, green chilies, tomatoes and salt. Mix well and cover with a lid. Add tamarind water after five minutes and allow it to simmer on low flame for about 10 minutes. Mash the cooked dal and add to the boiling tamarind water mixing it thoroughly. Remove it from fire after another five to ten minutes of boiling.

It goes well with rice as well as roties and is highly nutritious. Make it thick or liquidy to suit your taste. You can use more tomatoes and do away with tamarind altogether. Lemon juice can also be used in place of tamarind. But it must be added only after removing dish from the fire. Add lime juice only to the quantity that you would be consuming, since preserved in the fridge and reheated later the taste changes.

MINAPA ROTTI
(Minapa attu or Dibba Rotti)

1 cup black gram soaked for 3-4 hours
1 1/2 cups idli rawa/ rice rawa granules soaked for 1 hour.
1/2 tsp cumin seeds (optional)
1 tsp pepper (whole)
salt
cooking oil/ clarified butter

Make a smooth paste of the soaked black gram. Remove the excess water from the rice rawa. Mix this rava into the paste along with cumin seeds, along with cumin seeds, pepper and salt. Consistency should be thick like Vada dough. Heat a thick bottomed pan or a wok. Pour 1 tsp cooking oil/ butter. Pour 1 cup of the dough into the pan and spread it slightly. If required, pour one more tsp of oil around the rotti. Cover the pan. Cook on a slow flame for 5-8 minutes. Remove the lid to check if the edges are crisp and golden brown, switch off the flame. Remove the attu from the pan after a while. Can be served plain or with coconut chutney/ tomato sauce.

MINAPA SUNNI /SUNNI UNDALU
(black gram sweet)

1 cup split black gram (without husk)
1 - 1 ½ cups jaggery (adjust to taste) (raw cane sugar) or use granulated sugar
½ -¾ cup clarified butter (ghee)

Roast black gram on a medium flame to deep golden brown. Allow it to cool and blend it into a fine powder. Grate jaggery and crush with hand to ensure no lumps are left. Heat clarified butter till it melts. Do not over heat. Mix together black gram powder and powdered jaggery in a wide plate. Add slowly the hot clarified butter and keep mixing with hand, till the mix holds together. Make into round balls of big lime size. The clarified butter should be just enough to hold the powders together and not drip while making balls. Stored in an air tight container, they stay fresh for 15 - 20 days.
Variations
A combination of jaggery and sugar can be used. Take ¾ cup jaggery and ½ cup finely powdered sugar.
Tip
Mixture of gram powder and jaggery can be stored in an air tight container for 2-3 months. When ever required mix melted clarified butter and make balls.

MINCED MEAT BALLS

1 kilo minced meat
4-5 oil or clarified butter
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp turmeric
11/2 tbsp ginger garlic paste
2 green chilies (grounded)
2 small onions (chopped)
1 bunch of coriander (finely chopped)
1 bunch mint leaves
1 tsp garam masala
1 egg
1 slice bread

Add salt, red chili powder, ginger garlic paste, turmeric, chopped coriander and mint leaves, garam masala, chopped onions and egg. Soak the bread slice, squeeze water and mash and add it to the above. Now add all these to the minced meat. Mix well with hand and make small elongated or round balls. Heat oil in a flat pan and place the balls on it and let them fry on a slow fire till brown. Then turn to the other side and fry. Garnish it with fried onion rings and chopped coriander leaves. Squeeze a lime on top.
It makes a wonderful tea-time snack.

MIXED VEGETABLE SALAD

2 tomatoes
1 carrot
1 capsicum or bell pepper
50 gm canned corn
one half cucumber
1/2 cup yogurt
a sprig each of fresh coriander and mint leaves
1 tsp mayonnaise
1/2 tsp sugar
salt to taste

Finely chop all the vegetables. In a serving bowl, mix yogurt, chopped vegetables, corn, mayonnaise, salt and sugar. Garnish with chopped coriander and mint leaves. You can add pineapple pieces to make it tastier. Serve chilled.

MUDDA PAPPU

Lentils, a major source of protein, form a part of the daily menu in some form or other particularly for vegetarians. `Pappu' is a dish by itself probably only in AP.
Ingredients

1 cup kandi pappu (yellow lentil)
salt to taste
2 cups water

Preparation of `mudda pappu' is very simple. Roast `kandi pappu' lightly and pressure cook it with just enough water. Add a dash of salt and mash it well. Mixed with rice and clarified butter, it makes good eating in combination with `sweet pulusu' and is very common in AP.

Similarly, (do not fry) cook `pesara pappu' (green gram) and add salt. Eaten with rice and clarified butter, it is very tasty. It goes well with `aavakai' or any pickle.
Aanapa kayi or gummadi kaayi thiyya pulusu - a slightly sweetish and tangy gravy prepared with `aanapa kaayi' (bottle gourd), or `gummadi kaayi' (pumpkin) is the normal combination with `mudda pappu'.

MUSTARD MASALA CURRY WITH RAW JACK FRUIT
(Panasa Pottu aava pettina koora)

Probably cooking raw jack fruit as curry is unique to Andhra. There are two varieties of jack fruit - 'Panasa pandu'- one that ripens and the inside bulbous "thonalu" (they contain seeds inside) are very aromatic and delicious, while the other - 'panasa kaaya' is used for cooking. Here we are referring to the latter variety. Almost 6 inches of the top of the 'panasakaya' is chopped off and the thorny skin is removed. A wooden stick is pushed into the middle of the stump and with a special knife and skill fine dust-like material is cut from it. This is called 'panasa pottu' and is a delicacy in Andhra. The seeds too can be used in pulusu or boiled and eaten plain or with a dash of salt, cumin powder and chili powder.

250 grams 'panasa pottu'
½ tsp turmeric powder
salt to taste
1 cup water

For Masala
1 tbsp mustard seeds
4 red chilies
1 tsp oil

Seasoning
1 tbsp black gram
1 tsp mustard seeds
1 red chili broken into bits
1 tbsp oil
2 twigs of curry leaves

Boil the water in a pan and add 'panasa pottu' mixed with turmeric powder to it along with salt. When done remove from the flame and drain out the water. Heat oil in a pan and add the seasoning ingredients. Meanwhile bring the masala to a fine paste and mix one teaspoon oil to it and set aside. When the mustard seeds stop spluttering add the cooked vegetable to it. Mix well and remove from the flame. Now add the ground masala and mix well. Serve with hot rice and clarified butter.

MUTTON BIRYANI

1 1/2 kg Basmati /Pulao rice
1 1/2 kg mutton
200 gm ginger (ground)
150 gm garlic (ground)
3 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
500 gm oil
500 gm finely chopped onions
250 gm thick yogurt
2 lemons
2 sprigs of coriander
1 1/2 tsp turmeric powder
2 tsp salt (salt to taste)

Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker /thick bottomed vessel. Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yogurt, chopped coriander and juice of two lemons.
Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.
Add the mutton pieces and cook for 10 minutes. Serve hot mutton biryani with raita (yogurt chutney).

MUTTON WITH TOMATO PUREE

1 kilo mutton
4-5 tbsp oil
2 tbsp clarified butter
4-5 medium sized onions (finely chopped)
1/2 kilo red and soft tomatoes
1 tsp Shahi jeera
4-5 bay leaves
1 tsp salt
1tsp red chili powder
2 green chilies
1 tbsp ginger garlic paste
1 bunch coriander leaves
1 bunch mint leaves
1 tbsp peanut powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp turmeric

Cut meat and wash it. Marinate with salt, chili powder, turmeric, ginger garlic paste, mint leaves and 1 tsp oil. Mix all these well and keep aside for 15 minutes. Boil tomatoes in 2 cups water for five minutes. Remove the skin, mash it with hand and strain it through a fine strainer to extract pulp. Keep aside. Heat oil and clarified butter in equal quantities in a pressure pan. Add Shahi jeera, chopped onions and fry till the onions turn golden brown. Now add the marinated mutton and mix well. Keep stirring for 7-10 minutes. Then add 1 1/2 glasses of water. Mix well and pressure cook it. When cooked remove the lid and add tomato puree and peanut powder while on flame and stir it. After five minutes add garam masala and cook for five more minutes. Finally add 1 tbsp fresh cream before removing from flame. Goes well with rice and chapattis and bread.







 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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