Aloo Carrot Pickle

Ingredients:

3 number Carrots (Gaajar)
1 number Cauliflower (Gobhi)
1 cup Jaggery (Gur)
3/4 tsp Red Chilli Powder (Pisi Lal Mirch)
1/2 cup Salt (Namak)
1 tbsp Turmeric Powder (Pisi Haldi)
1 cup Vinegar (Sirka)

Process:

Cut the carrots lengthwise into four, or six (if they are very thick). Cut lengths into 1 ½ inch stubs. Set aside.

Separate the cauliflower florets. Break to halves if they are very big. They should match the size of the carrot pieces.

Add in the red chilli powder, salt and turmeric powder. Toss well. Transfer to a clean dry bowl, Keep in the sun for 4 days.

Heat vinegar in a pan until it gets warm. Add in the jaggery and stir. Heat until the vinegar is very hot, and the jaggery has melted. Cool to room temperature. Add to the sunned vegetables.

Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 6 days.

After 6 days mix well with a spoon.

for more info visit website www.andhraruchi.com

Hyderabadi Pucci Biryani

Ingredients: Basmathi 400 Gms Chicken 1 kg (Cut into 8 Pieces) Onions (sliced) 100 Gms Onions (chopped) 100 Gms 50 Gms Ginger paste 5 Gms Garlic Paste 5 Gms Pepper corns (crushed) 5 Gms Mint leaves (chopped) 2 springs Saffron a pinch Milk 2 tbsp Cardamom 4 Cinnamon 1" piece Cloves 4 Shajeera ½ tsp ghee 100 gms lime 1 large Salt to taste Tomatoes 2 Garam masala Powder 5 Gms Red chilli powder 5 Gms

Directions:

Clean the chicken and marinate it with yogurt, garam masala powder, 1/3 of the chopped onions, ½ tspn ginger & garlic paste, crushed peppercorns, lime juice and ½ tspn of salt, for 90 Mins.

Clean and soak rice separately for 30 mins. Boil 1 liter of water in a pan.

Add one clove, one cardamom and ½ the cinnamon to the boiling water. Add the soaked rice and allow to boil for a few mins. Once the rice is half done add 1 tspn oil and salt. Drain and keep aside.

In a thick-bottomed cooking vessel with a narrow neck, heat ½ the ghee. Add shahjeera and the cardamom, cinnamon and cloves, sauté for a minute.

Add rest of the chopped onions, sauté, then add the ginger and garlic paste.

Add the chopped tomatoes and the red chilli powder, sauté till it is slightly cooked. Then add the marinated chicken without the marinade. Stir-fry for a minute.

Add the marinade and cook till the gravy leaves the side of the container. Adjust the seasoning.

Remove half the curry from the vessel; spread half the cooked rice over the curry in the vessel, garnish with chopped mint leaves and deep fried onion slices.

Place the second layer of curry over the rice and spread the remaining rice over it. Garnish with mint leaves and deep-fried onion slices. Pour ghee on the edges of the layered biryani so that seeps inside.

Seal the container with dough so that the steam does not come out. Cook on low flame for 10-15 minutes. An alternative method is that a griddle is put on the flame and the biryani container over it with a weight on top. Or the container can be put in an oven and baked for 10-15 mins on medium heat.

Break the seal just before serving. Biryani serving must have both the layers of rice and curry. Serve with raitha.

for more info visit website www.andhraruchi.com

Semiya Payasam

Ingredients :

• Vermicelli - 1 cup
• Cashew nuts - handful
• Raisins - handful
• Water - ³/₄cup
• Sugar - a cup
• Saffron - a pinch
• Milk - 4 cups
• Cardamom - two or three pods

Method of preparation :

Heat ghee and fry the vermicelli ( broken into one inch pieces) till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Note: Vermicelli can be cooked in milk instead of water. In that case, more milk should be taken.

for more info visit website www.andhraruchi.com

Hydrabadi Biryani

Ingredients
Basmathi rice-1 cup.
Fresh thick curds-1 cup.
Water-1 cup.
Mixed diced vegetables (potatoes, carrots, peas) - 2 cups.
Oil-2 1/2 tbsp.
Ginger-garlic paste-1 tsp.
Onions-2 cut lengthwise.
Peeled garlic-6 flakes.
Salt-as required.
Lemon-1.
Finely cut mint leaves-1 1/2 tbsp.
Cut coriander leaves-1 tbsp.

Masala Paste
Cashewnuts-1 tbsp.
Small onions-7.
Ginger-1/2 inch piece.
Cinnamon-1 inch piece.
Cloves-2.
Cardamoms-2
Coriander leaves

Method
For masal paste fry the all the ingredients in 2 tbsp oil & grind with a bunch of coriander leaves.
Wash soaked rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee.
Heat pressure cooker, add oil & fry garlic & onion pieces.
Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender.
Add ground masala paste & fry till smell goes.
Beat curds & add it along with 1 cup of water.
When it starts boiling add rice & salt, cover lid & cook on a low flame.
Keep the weight as soon as the lid is closed.
Remove from fire after 2 whistles.
Squeeze lemon juice & add cut mint leaves & coriander leaves.
Mix well.

for more info visit website www.andhraruchi.com

Lime pickle

Ingredients

Fresh large Lime - 6 nos
Sesame Oil (Ellu Enna) - 1/4 cup
Red chilly powder - 4 tsp
Fenugreek seeds(Uluva) - 2 tsp
Mustard seeds - 2 tsp
Asafoetida(Kayam) - 1/4 tsp
Salt - As reqd

Preparation Method
1)Cut the lime into medium pieces. Do not discard the juice, while cutting.

2)Add salt, red chilly powder and asafoetida and mix well.

3)Next day, add 1/4 cup of sesame oil and leave it aside.

4)Next day, season it by adding mustard seeds to 4 spoons of oil followed by fenugreek seeds and asafoetida.

5)Add this to the pickle and mix well.

for more info visit website www.andhraruchi.com

andhra recipe ( Dosakaya curry

Ingredients:
dosakaya(cucumber): 250gms
tomotos: 3
onion: 1
chillies: 2
salt: 1 tsp

turmaric powder: 1/4 tsp
red chilli powder: 1 tsp
coriander leaves
for popu:
oil: 2 tsp
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
chann dal: 1/2 tsp
curry leaves for taste: few

Method:

Heat oil in a pan. Add chana dal, urud dal, cumin seeds, mustard seeds. Wait to splutter. Add red chillies and few curry leaves .

Add choped onion, chillies and mix for two minutes.
Add choped cucumber, tomotos. Cook covered and mix occasionally for 10mts.

Add turmaric powder, salt, chillipowder and cook covered with low flame until water dry out.
Add coriander leaves.

may add drumsticks with cucumber.

for more info visit website www.andhraruchi.com

here is my friend famous webdesigner in hydrabad click porthfolio www.picturesque.in

Mushroom tofu curry

Ingredients:

1. white or button mushrooms- 1 pound
2. firm tofu (cut in to quarter inch pieces and deep fried)- 1/2 pound
3. frozen green peas- 1/4th cup
4. medium onion- 2
5. green chillie- 1
6. ginger garlic paste- 1/4th tsp
7. cashew (grind to a smooth paste with some water)- 1/4th cup
8. large tomato- 1
9. tomato paste- 2 tsps
10. coriander (dhania) powder- 1/4th tsp
11. garam masala- 1/4 th tsp
12. red chillie powder- 1/2 to 1 tsp
13. green cardamom and cloves (grind it using a mortar)- 2 each
14. cinnamon stick- 1/2 stick
15. cilantro (coriander)
16. lemon juice and salt

Procedure:

• Cut each mushroom to four pieces and keep it on a side.
• Now in a skillet add four tsps of oil, cinnamon stick, green chillie and onion. Cook until onion becomes soft, then add the ginger garlic paste and the dry spices (marked 10 through 13).
• Cook just for a minute and then add the tomato paste,chopped tomato and half a tsp of salt. Cook for 5 to 7 minutes.
• Add the cashew paste with one cup of water and another half teaspoon of salt. Bring it to a boil.
• Add the mushrooms, green peas and simmer the curry for ten minutes in med-low heat.
• At last taste, re-season it and add the fried tofu with chopped cilantro and some lemon juice.
• Let the curry sit for ten minutes before serving, it helps all the ingredients to blend and come together.
• Serve the mushroom tofu curry with nan or paratha and some onion and lemon on the side.

for more info visit website www.andhraruchi.com

hi Friends, Here is my friend's website, who is a famous web designer in Hyderabad. Feel free to check his portfolio website.www.picturesque.in

Pumpkin curry (Gummadikaya koora)

Ingredients:
Pumpkin- About 1 pound
Dry coconut- 2 tbsp
Dry red chillies- 5
Cumin and Dhania- ½ tsp each
Tamarind paste- 2 tsp
Chopped Coriander.

Procedure:
Cut the pumpkin in to quarter to half inch pieces. Keep it aside. Now in a pan take all the dry ingredients and fry them for about 5 minutes, just until they start turning light brown in color. Remove , cool and grind them.
Take a pan and do the popu or tadka ( 3 tsp oil, mustard seeds, 1 tsp chana dal, ½ tsp jeera, and a pinch of hing). Now add the ash gourd pieces and fry them for about five minutes in the oil. Then add some salt, quarter cup water, close the lid and cook it for good 10 minutes or until the vegetable is about ninty percent cooked threw. Now add the spice powder, tamarind paste, and salt and cook till everything comes together. Finally add the chopped cilantro and serve with paratha or chapathi.

for more info visit website http://www.andhraruchi.com/

Andhra Recipes: Stuffed Mushrooms

Mushroom curry is one of the most favorite dish for Indians. How to make stuffed mushrooms?

Ingredients:Finely chopped medium sized onion: 1Medium sized mushrooms: 15-18Salt and pepper to tasteChopped garlic clove: 1PaprikaOil.

Method of preparation:
1. Wash and dry the mushrooms. Remove the stalks and chop finely
.2. Mix with the finely chopped onion.
3. Heat a pan, add little oil and fry the mixture (1, 2) for 3-5 minutes.

4. Add the chopped garlic, season with salt, pepper and paprika and remove (3) from the oil.

5. Arrange the mushrooms in a greased roasting tin; fill them with the hot mixture (4)

.6. Cook all (5) in a preheated oven at 200c for about 10-15 minutes or until the mushrooms have softened.

for more info visit website www.andhraruchi.com

Andhra Recipes: Stuffed Mushrooms

Mushroom curry is one of the most favorite dish for indians How to make stuffed mushrooms?ingredients:
Finely chopped medium sized onion:
1Medium sized mushrooms:
15-18Salt and pepper to tasteChopped garlic clove:
1PaprikaOil.Method of preparation:
1. Wash and dry the mushrooms.
Remove the stalks and chop finely
.2. Mix with the finely chopped onion.
3. Heat a pan, add little oil and fry the mixture (1, 2) for 3-5 minutes.
4. Add the chopped garlic, season with salt, pepper and paprika and remove
(3) from the oil.5. Arrange the mushrooms in a greased roasting tin; fill them with the hot mixture
(4).6. Cook all
(5) in a preheated oven at 200c for about 10-15 minutes or until the mushrooms have softened.
for more info visit website www.andhraruchi.com

mutton pulusu gravy

Ingredients:
1. Mutton- 500gms (cleaned)
2. Dry/Fresh Coconut- 30gms
3. Cloves (Lavanga)- 3
4. Patta- little
5. Ginger- 2 inch
6. Garlic- 1 full (medium size)
7. Onion- 2 (medium size)
8. Tomato- 3
9. Dhaniya (Coriander) Powder- 1 Spoon
10. Chilly Powder- 1 Spoon
11. Pepper Powder- 1 Spoon
12. Coriander Leaves- 1/2 cup
13. Curry Leaves- 10
14. Turmeric- 1/2 Spoon
15. Lemon- Half piece
16. Jeera- little
17. Salt (Taste enough)
18. Oil

Procedure:
1. Cut Mutton into medium size pieces (it should not be very big pieces).
2. Wash it neatly.
3. Add Salt, Turmeric, Jeera and water to the mutton pieces, mix it and keep it in pressure cooker. Let 4 or 5 vizzles come (if mutton is very hard kepp it for some more time. Mutton should be cooked smoothly)
4. Meanwhile prepare masala.
Preparation of Masala:
5. Take Coconut, Cloves, Patta, Ginger, Garlic, Half Onion, Coriander Powder, Chilly Powder, Coriander Leaves, and one Tomato and grind all these smoothly.
6. If required add water while grinding. Preparation of Curry:
7. Take thick bottom container.
8. Pour three Spoons of Oil and heat.
9. Add jeera, curry leaves, onion pieces. Fry it.
10. After the onion is fried, add tomato pieces and fry it until tomato becomes smooth.
11. Then add the prepared masala and roast it on low flame, if required add little water, roast it until oil appears on the top.
12. After that, add mutton pieces and water. Boil it until the masala is cooked (oil appears on the top).
13. At the end, add coriander leaves, lemon juice and pepper powder, keep it for five minutes on flame. (Gravy should not be too watery or too thick)
14. Now your spicy, delicious Andhra style mutton curry is ready.

fpr more info visit website www.andhra ruchi.com

CHICKEN KORMA

Chicken-1/2 pound Onion- 1 medium(chopped) Tomato-3 medium(chopped Ginger garlic paste-2tbsp Green chilli-5 Turmeric powder-1/2 tsp Chilli powder-2 tsp Garam masala-1tsp Coriander leaves-1/4 cup(chopped) Water Salt to taste Oil Grind to paste Grated coconut-1/2 cup Poppy seed-2tsp Jeera-1tsp Cashew-5 Water For seasonning Cinnamon-1 stick Cardamon-2 Fennel-1tsp Clove-2

Methods

Wash the chicken and set aside. Heat the kadai with oil,season it with cinnamon,cardamon,fennel,cloves. Saute onion till transparent then add ginger garlic paste and green chilli,fry till raw smell goes off. Add chilli powder,garam masala,turmeric powder,salt,chicken and pour enough water to cover chicken to simmer for 15 minutes. Keep it in low flame and add the ground coconut mixture,simmer for about 5 minutes,remove from the heat. Serve hot with any varity rice,roti..etc. for more info visit website www.andhraruchi.com hi Friends, Here is my friend's website, who is a famous web designer in Hyderabad. Feel free to check his portfolio website.www.picturesque.in

Chicken drumsticks fry

Ingredients:
2 drumsticks
3 medium sized onions
2 chillies
2 tp jeera powder
2 tp dhaniya powder
1/2 tp turmeric
salt to taste
oil and coriander for garnish

Process:
1.Cut the drum sticks to required size horizontally and presuure cook them for one whistle along with water,salt and turmeric(more than 1 whistle makes them too soft).
2.Drain the water and keep the drumsticks aside.
3.Take a kadai put 2 to 3 tp of oil.when oli is heated,put chopped onions and chillies.
4.when onons turn golden brown,add the above drumsticks.
5.Now put jeera powder, dhaniya powder and add required amount of salt.
6.Cook for sometime untill raw smell is gone.
7.Garnish with coriander and serve with hot rice

for more info visit website www.andhraruchi.com

hi Friends, Here is my friend's website, who is a famous web designer in Hyderabad. Feel free to check his portfolio www.picturesque.in

Mixed Vegetable Curry

Ingredients

Potato - 1[cut]
Yellow Capsicum - 1 (cut to thin slices lengthwise)
Red Capsicum - 1 (cut to thin slices lengthwise)
Carrot - 1 (cut into cubes)
Green peas - 1 cup (boiled)
Cherry tomatoes - 7 (cut into two halves)
Onions - 4 medium size (sliced lengthwise)
Cloves - 5
Elaichi - 1 (cardamom pod)
Cinnamon stick - 1 inch
Ginger - 2 inch
Garlic pods - 2
Bay leaves - 3
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chilly powder - 1 tsp
Garam masala - 1 tsp
Butter/Heavy Cream - 1 tbsp
Water - 1 cup
Salt to taste
Oil - 2 tsps
Coriander leaves - 1 sprig (finely chopped for garnish)

Directions

1. Pressure cook vegetables in 2 cups of water till 3 whistles
.
2. Heat 1 tsp of oil in a kadhai/sauce pan, add half the onions and fry till soft and light brown in color. Remove from flame, allow to cool and grind to smooth paste along with cloves, cinnamon, cardamom, ginger and garlic. Set aside.

3. Heat rest of the oil in a kadhai, add bay leaves, fry for a minute.

4. Add remaining onions and fry till soft and golden brown.

5. Add ground onion paste, chilly powder, coriander powder, cumin powder, salt to taste and fry for 2-3 mts on medium flame.

6. Add boiled vegetables, green peas, cherry tomatoes and mix well.


7. Add water and bring it to boil, reduce the flame and allow to cook till the gravy is thick.

8. Once the gravy is thick add garam masala, butter/cream and mix well.

9. garnish with coriander leaves and serve hot


for more info visit website www.andhraruchi.com

hi Friends, Here is my friend's website, who is a famous web designer in Hyderabad. Feel free to check his portfolio website.http://www.picturesque.in

kottimeera pachadi

Ingredients:

2 c coriander leaves, chopped. (dhania patta)
5 red chilies (sabut laal mirch)
¼ tsp asafetida (hing)
Medium sized ball of tamarind, free of seeds (imli)
1 tsp oil
2 tsp urad dal
1 tsp mustard seeds (rai dana)
Salt to taste

How to make kottimeera pachadi:

• Heat oil in a pan and add asafetida, urad dal and whole red chilies in it.
• Take them out and keep aside once they start spluttering.
• In the same oil, fry the mustard seeds and keep them aside separately
• Now in a mortar and pestle, beat the coriander leaves, tamarind and the fried urad dal mixture. (or grind in a mixie) to this chutney, add salt to your taste and the fried mustard seeds.
• Store in a jar and refrigerate.
• for more info visit website www.andhraruchi.com
  

fish fry

Paste ingredients:
1. Chilli powder – 2 tbsp
2. Pepper powder – 1 tsp
3. Turmeric powder – 1 tsp
4. Cumin seeds – 1 tsp
5. Coriander seeds – 1 tsp
6. Onion (small) – 1 (chopped)
7. Garlic flakes – 2
8. Ginger – 1 inch piece
9. Curry leaves – 6
10. Salt – to taste

Preparation:

Clean and wash the fish pieces.

Drain the water completely.

Now make a paste with paste ingredients.

Marinate the fish pieces with the ground paste.

Marinate for 1 or 2 hours.

Keep preferably in the refrigerator.

Take a heavy bottomed pan and heat with 3 tbsp of oil.

Now add the marinated fish pieces and cook on low flame for 8 to 10 mins.

Be careful the fish doesn’t burn.

Flip over the fried fish and cook on low flame for 5 to 7 mins.

Remove the fried pieces from the pan.

Serve hot as a side dish.

for more info visit website www.andhraruchi.com

Beetroot fry

ingredients:

1. Beetroot - 2 medium size
2. Toor dal – 1 cup cooked
3. Green chillies – 2 or to taste
4. Turmeric powder – ½ tsp
5. Curry leaves – 5
6. Mustard seeds- ½ tsp
7. Urad dal – ½ tsp
8. Oil – ½ tbsp
9. Salt – to taste

Preparation:

Peel and cut the beetroot into small pieces and keep it aside.

Cut the green chillies into two or three pieces and keep it aside.

Take a pan and heat with oil.

Add mustard seeds.

When they start to crackle adds urad dal and curry leaves.

Then add beetroot pieces, green chillies, turmeric powder and salt.

Close with a lid and cook on low flame.

When the beetroot pieces are almaost cooked add cooked toor dal and sauté for few more mins.

Remove from heat.

Beetroot poriyal is ready to eat.

Serve with plain white rice, sambar rice, etc…

Chicken tikka

Ingredients

• 1 full: Chicken (large)
• 2 cups: Curd
• 1 cup: Onions(Grinded)
• 4-5 cloves: Garlic
• 1/2"piece: Ginger
• 2"piece: Raw papaya
• 1 tsp: Chilli powder
• 1tsp: garam masala
  
• 2 tbs: Lemon juice
• 2-3 drops: Red colour
• ghee
  
  as required
• Salt to taste

Method

1. Clean the chicken. Remove the bones and slice it into small pieces.
2. Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
3. Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.

for more info visit website www.andhraruchi.com

Cauliflower and potato curry

Ingredients

cauliflower,1

potatoes 2

onions sliced 2

tsp whole cumin 1tsp

tsp coriander powder 1 tsp

dried red chilies 4

tbsp garlic-ginger paste 2tsp

tsp chili powder 1/2 tsp

salt to taste

tsp turmeric 1tsp

fresh green chilies 2

chopped coriander
oil 1/4 cup

water1 cup

Directions

1]Heat the oil in a large pan. Add the cumin, dried red chilies, stirring to mix.


2]Add the onions and stir occasionally, until golden brown.


3]Add the garlic-ginger paste, chili powder, salt, turmeric and finely chopped green chilies (optional). Stir-fry for 2 minutes.


4]Add the chopped potatoes and cut small florets cauliflower to the mixture, stirring to coat the vegetables in the spice mixture.


5]Reduce the heat, add water. Cover the pan and let simmer for 10-15 minutes.

and serve

Nutritional info

Vitamin A(IU) 13
Vitamin A 1
Vitamin B6 (mg) 0.222
Vitamin C (mg) 46.4
Vitamin E (mg) 0.08
Vitamin K (mg) 16
Calcium (mg) 22
Copper (mg) 0.042
Iron (mg) 0.44
Manganese (mg) 0.156
Magnesium (mg) 15
Phosphorus (mg) 44
Potassium (mg) 303
Sodium (mg) 30
Zinc (mg) 0.28
Protein (g) 1.98
Fibre (g) 2.5
Water (g) 91.91
Carbohydrate (g) 5.3
Energy (Kcal) 25
Lipids (fats) ( 0.1
Cholesterol (mg) 0

Butter Chicken

Ingredients

• 700 gm: Raw chicken

Marinade

• ½ kg: Curd
• 1 tsp: Ginger garlic paste
• 1 tsp: Red chilli powder
• Salt to taste

Gravy

• 100 gm: White butter
• ½ kg: Tomato (pureed)
• ½ tsp: Black cumin seeds
• ½ tsp: Sugar
• 1 tsp: Red chilli powder
• Salt to taste

To Prepare Chicken

• 100 gm: Fresh cream
• 75 gm: White butter
• 4-5: Sliced green chillies
• ½ tsp: Crushed fenugreek leaves

Method

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan.

for more info visit website www.andhraruchi.com

Ginger Pickle

Ingredients:
200 gms. fresh ginger, peeled
200 gms. fresh turmeric, peeled
200 gms. fresh peppercorn bunches
15 lemons
1 tbsp. salt
Salt for marinating

Method:

1. Slice ginger and turmeric into thin slivers.
2. Put in a glass jar, peppercorns.
3. Sprinkle 1/4 cup salt, shake, keep aside.
4. Keep for 36 hours, shaking a few times in between.
5. Darin out liquid, wash under running water.
6. Drain completely, spread over a clean kitchen cloth.
7. Dab out excess moisture, return to a sterile jar.
8. Extract juice of lemons, using all dry equipment.
9. Sprinkle salt over contents of jar.
10. Add strained lemon juice, shake.
11. Keep aside, shaking every 24 hours.
12. Pickle will tenderize in 3-4 days.
13. Need not be refrigerated, if properly handled.

Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 6 months

for more info visit website www.andhraruchi.com

Bendakaya pulusu

ingredients

Bhindi - 1/2 KG
Soya chunks -1 cup
big onion, 1
big tomato, 1
tamarind pulp 2tsp
turmeric pinch
salt, to taste
tsp red chillie powder 1tsp
tsp sambar powder 1tsp
green chillies, slit lengthwise 6
chopped coriander leaves
oil 4tsp
water
for seasoning:
1/2 tsp each,
mustard & cumin seeds;
1 dried red chillie-pieces;
3 garlic cloves-minced;
4 cloves (lavang)-crushed;
curry leaves
ginger garlic paste 1/2 tsp

Directions

1]wash,AND dry & cut BENDAKAYA into 1 1/2 " pieces
2]soak in warm salted water for 10 mins. wash & squeeze water.
3] Heat oil in a saucepan, do the seasoning - starting with mustard seeds. When they crackle, toss in cloves, cumin seeds, red chillie pieces, garlic & curry leaves, add onion, saute just until tender
4] Add in tomato pieces, salt & turmeric. Mix, cover & cook until tomatoes soften

5]Add 3 cups water, tamarind pulp, green chillies. Toss in cut bhindi & soya chunks

6]Let boil until bendakaya softens, stir in red chillie powder & sambar powder

Boil for 10 miutes, turn the heat off & sprinkle chopped coriander leaves

for more info visit our website here link:www.andhraruchi.com

Chicken Curry

ingredients for Chicken Curry

1) 3 tablespoon(s) oil 2) 2 onion(s) grated 3) 2 tablespoon(s) garlic paste 4) 1 teaspoon(s) ginger paste 5) 1 cup(s) yoghurt beaten till smooth 6) 2 tomatoes grated or finely chopped 7) 1 teaspoon(s) red chilli powder 8) 2 teaspoon(s) coriander powder 9) 1 teaspoon(s) cumin powder 10) ½ teaspoon(s) turmeric powder 11) salt and freshly milled pepper to taste 12) 12 medium pieces (about 800 grams) of chicken 13) 1 cup(s) hot water 14) 1 teaspoon(s) curry powder or hot spice mix (garam masala) powder 15) finely chopped fresh coriander to garnish

Directions :

1.Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4 minutes or till rich golden brown. 2. Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes and the yoghurt stirring briskly to avoid curdling. Fry for about 4 minutes or till oil separates. 3. Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. Increase the heat and add the chicken pieces. Fry for about 5 minutes or till the chicken is lightly browned. 4. Add the hot water and mix well. Bring to a boil. Cover and cook on very low heat for about 15 minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry. Serve hot garnished with coriander leaves. This is the way to Prepare delicious Chicken Curry for more info visit our website www.andhraruchi.com

Carrot fry recipe

Ingredients for carrot fry

grated carrot: 1/4 kg
green piece: 1 cup (optional)
onion: 1
chillies: 2
ginger garlic paste: 1 tsp
salt: 1 tsp
turmaric powder: 1/4 tsp
red chilli powder: 1 tsp

for popu:
oil: 2 tbsp
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
chana dal: 1/2 tsp
red chillies: 1
crushed garlic flakes: 5
curry leaves for taste: few

Method:

Heat oil in a thick bottom pan. Add mustard seeds, chana dal, urud dal, cumin seeds, red chillies, crushed garlic flakes and few curry leaves.

Add choped onions, chillies and green piece and fry till onions turns to light brownish.
Add ginger garlic paste and fry for 5 mts.

Add grated carrot and turmaric powder.
Fry for 30 mts with low flame and stir ocassionally.

check for softening. Add salt and red chilli powder and fry for 5 mts.


this way to prepare carrot fry

for more info visit us:www.andhraruchi.com

BENDAKAYA FRY (ladies fingers)

ingredients:
bendakayalu: 1/2 kg
chillies: 2
salt: 1 tsp
turmaric powder: 1/4 tsp
iguru karam: 1 tsp
(grind medium, redchillies 3, zeera 1/2 tsp, garlic flakes 6)

for popu:
oil: 2 tbsp
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
chana dal: 1/2 tsp
red chillies: 1
crushed garlic flakes: 5
curry leaves for taste: few

Method:

Heat oil in a thick bottom pan. Add mustard seeds, chana dal, urud dal, cumin seeds, red chillies, crushed garlic flakes, choped chillies and few curry leaves.

Add choped bendakaya pieces and turmaric powder.
Fry for 30 mts with low flame and stir ocassionally.

check for softening. Add salt and iguru karam and fry for 5 mts.


for more info visit us www.andhraruchi.com

spice brinjal gravy

WOW , WHAT A SMELL ...I AM HUNGRY IMMEDIATELY...

Ingredients

small brinjal 12
mustard oil 1/2 cup
cloves 4
bay leaves 2
asifotide pinch
jeera [cumin seed] 1tsp
fenugreek seed 1tsp[powder]
mustard powder 11/2 tsp
sounf powder 1tsp
dhania powder[coriander seeds powder] 1tsp
chillipowder 2tsp
termeric powder 1tsp
dry mongo powder 2tsp
salt as per

Directions

1] wash and cut brinjal from center into 4,[whole
2]mix all the above ingredians and mix well and stuff in to the brinjals and keep aside
3]fry oil add bay leaves,cloves,asifotide and add brinjals and fry on low flame till oil floates up.serve hot with rice.


see all types of indian veg and nonveg recipes click here link: http www.andhraruchi.com