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.

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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

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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