Navratan Korma

Navratan Korma

Ingredients

1. 2 cups peas boiled
2. 1 large carrot chopped and boiled
3. 1/2 cup tomato sauce
4. 1/4 cup curd
5. 1/4 cup malai(cream)
6. 3 tbsp. butter
7. 1 small sweet lime
8. 1 small apple
9. 1 banana
10. 2 slices pineapple
11. 10-15 cashewnuts
12. 20 raisins
13. 2 glaced cherries for decoration
14. 1 tbsp. coriander chopped
15. 1 tbsp. ghee
16. salt to taste

Dry Masala:

1. 1 tsp. cuminseeds
2. 2 tsp. khuskhus (poppyseeds)
3. 1 tsp. cardamoms

Wet Masala:

1. 1 large onion
2. 1/4 cup coconut shredded
3. 3 green chillies

Method:

1. Grind the dry and wet masalas separately.
2. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
3. Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
4. Add the dry masala and salt and fry 2 more minutes.
5. Add the carrots and peas, mix together curd and cream and add to gravy.
6. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
7. Garnish with grated cheese ,coriander and chopped cherries.
8. Serve hot with naan, roti or paratha.

Making time: 45 minutesMakes for: 6Shelf life: Best fresh

Potato in Curd Gravy

Potato in Curd Gravy

Ingredients

1. 3 medium. potatoes boiled and peeled
2. 1 cup curd or yogurt beaten
3. 1 tsp. red chilli powder
4. 1 tsp. salt
5. 1/2 tsp. dhania powder
6. 1/4 tsp. turmeric powder
7. 1/4 tsp. garam masala
8. 2 pinches asafoetida
9. 1 stalk curry leaves
10. 1 tbsp. coriander leaves chopped
11. 1 1/4 cup water
12. 1/2 tsp. each ginger, garlic grated
13. 2 green chillies slit
14. 1 tsp. each cumin, mustard seeds
15. 1/4 tsp. wheat flour
16. 1 tbsp. oil

Method

1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
2. Mix all the dry masala in 1/4 cup water.
3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
4. Add the masala mixture and fry for 2 minutes.
5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
6. Add the remaining water and all the potato and flour. Stir well.
7. Boil and simmer for 10 minutes or till gravy thickens
8. Garnish with chopped coriander.
9. Serve hot with thin wheat chappaties and rice.

Making time: 30 minutes.Makes for: 5Shelf life: Best fresh

Sindhi Saibhaji

Sindhi Saibhaji

Ingredients

1. 1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
2. 100 gms. french beans 9
3. 1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
4. 1/2 bunch any other leafy greens.
5. 1 cup green gram dal
6. 1/2 cup horsegram dal (channa dal)
7. 4-5 green chillies
8. 2-3 clovettes garlic
9. 1 tsp. red chilli powder
10. 1 tsp. dhania (coriander seed) powder
11. 1 tsp. salt
12. 1/2 tsp. turmeric
13. 3 tbsp. oil
14. 1/2 tbsp. ghee
15. 2 pinches asafoetida

METHOD

1. Clean and wash dals.
2. Clean, wash and chop spinach and vegetables except tomato.
3. Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
4. Mix well, add enough water to cover the contents.
5. Add all masalas and mix.
6. Place whole tomato on top, cover and pressurecook for 3 whistles.
7. Cool the cooker, open and handblend the contents.
8. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
9. Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)Makes for: 6Shelf life: Best fresh

Shahi Paneer

Shahi Paneer

Ingredients

1. 
   
   250 gms. paneer (cottge cheese)
2. 
   
   3 tbsp. ghee or butter
3. 
   
   1 onion chopped into strips
4. 
   
   1/2" piece ginger chopped fine
5. 
   
   2 green chillies chopped fine
6. 
   
   4 tomatoes chopped fine
7. 
   
   2 cardamoms crushed
8. 
   
   1/4 cup beaten curd
9. 
   
   1/2 tsp. red chilli powder
10. 
    
    1/2 tsp. garam masala
11. 
    
    salt to taste
12. 
    
    1/2 cup milk
13. 
    
    2 tbsp. tomato sauce To garnish
14. 
    
    2 tbsp. grated paneer
15. 
    
    1 tbsp. chopped coriander

Method

1. 
   
   Chop the paneer into 2" fingers.
2. 
   
   Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
3. 
   
   Add tomatoes and cook for 7-8 minutes, covered.
4. 
   
   Add curd and cook for 5 minutes.
5. 
   
   Add 1/2 cup water and cool.
6. 
   
   Blend in a mixie till smooth.
7. 
   
   Heat remaining ghee, add gravy and other ingredients except milk and paneer.
8. 
   
   Boil to get a very thick gravy.
9. 
   
   Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
10. 
    
    Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.Makes for: 6Shelf life: best fresh.

Aloo Palak

Aloo Palak

 

Ingredients

1. 3 cups chopped spinach
2. 2 large onoins chopped fine
3. 2 large potatoes boiled and peeled
4. 1 tomato grated
5. 2 green chillies
6. 1" piece ginger
7. 1 tsp. lemon juice
8. 1/2 tsp. wheat or other flour
9. 1 tsp. red chilli powder
10. 1 tsp. cinnamon-clove powder
11. 1/4 tsp. turmeric powder
12. 1/2 tsp cumin seeds
13. 2 pinches asafoetida
14. 1/2 tsp. garam masala
15. 1/2 tbsp. butter
16. 4 tbsp. ghee
17. salt to taste

Preparation

1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
3. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
4. Keep aside.
5. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
6. Drain the potatoes, keep aside.
7. In the same hot ghee add the cumin seeds.
8. Add the ginger, onions and fry till very tender.
9. Add the tomato and further fry for two minutes.
10. Add all the dry masalas and fry till ghee separates.
11. Add spinach and potatoes.
12. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
13. Just before serving heat butter in a tiny saucepan and add the asafoetida.
14. Pour over the vegetable and mix gently.
15. Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.Making time: 45 minutes.Makes for: 6 Shelf life: Best fresh

Beerakaaya Pappu

Beerakaaya Pappu

 

Ingredients:

• Kandi bedalu (Bengal gram daal) (100grms)
• beera kaaya/Ridge Guard (Half) 
• Tomato- unriped (1 and 1/2  )
• Dry red chillies (1 or 2)
• Tamarind (little 1 inch)
• Garlic (2/3 flakes)
• Mustured seeds (1/2 tbl spoon)
• Jeera (1/2 tbl spoon)
• Onion (1)

Preparation

1. Slightly Peal off ridge guard and cut into small pieces. 
2. Wash daal neatly.
3. Add ridge guard guard pieces, tomato, green chillies, half of the onion, and one glass of water to daal.
4. Put in pressure cooker for 3 vizzles.
5. After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.

For seasoning

• Take one tea spoon of oil in kadai and heat.
• Add asafoetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
• Add the smashed daal to the seasoning.

Tomato Pappu

Tomato Pappu

 

Ingredients:

• Kandi bedalu (Bengal gram daal) (100grms)
• Tomato(2)
• Dry red chillies (1 or 2)
• Tamarind (little 1 inch)
• Garlic (2/3 flakes)
• Mustured seeds (1/2 tbl spoon)
• Jeera (1/2 tbl spoon)
• Onion (1)

Preparation

• 1. Wash daal neatly.
  2. Add tomato, green chillies, half of the onion, and one glass of water to daal.
  3. Put in pressure cooker for 3 vizzles.
  4. After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes
  For seasoning
  • Take one tea spoon of oil in kadai and heat.
  • Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
  • Add the smashed daal to the seasoning
   
  Tips
  • If the daal is too thick you can add little water during step 4.
  • This daal is good for health.
  • You can prepare this in the similar way like Mudda pappu.

Pesara Pappu

Pesara Pappu

 

Ingredients for Cooking

• Chaya pesara pappu (Moong daal) - 100 grms
• Tomato - 2
• Green chillies - 5 or 6
• Tamarind (Chintakaya) - 1 inch little one
• Dry red chillies - 1 or 2
• Garlic - 2/3 flakes
• Mustured seeds - 1/2 tbl spoon
• Jeera - 1/2 tbl spoon
• Onion - 1
• Asafoetida - 1 pinch

Preparation

1. Wash daal neatly.
2. Add tomato, green chillies, half of the onion, and one glass of water to daal.
3. Put in pressure cooker for 3 vizzles.
4. After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes

For seasoning

• Take one tea spoon of oil in kadai and heat.
• Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
• Add the smashed daal to the seasoning

Tips

• If the daal is too thick you can add little water during step 4.
• This daal is good for health.
• You can prepare this in the similar way like Mudda pappu.

Mudda Pappu

Mudda Pappu

 Have this daal with hot rice and ghee. It will be very tasty.

Ingredients for Cooking

• Kandi bedalu (Bengal gram daal/Toor Daal) - 100 grms
• Tomato - 1
• Dry red chillies - 1 or 2
• Garlic - 2/3 flakes
• Mustured seeds - 1/2 tbl spoon
• Jeera - 1/2 tbl spoon
• Onion - 1
• Asafetida - 1 pinch

Preparation

• Wash daal neatly.
• Add tomato and one glass of water to daal.
• Put in pressure cooker for 3 vizzles.
• After the pressure has come down, add salt, smash the daal and season it. 

For Seasoning

• Take one tea spoon of oil in kadai and heat.
• Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
• Add the smashed daal to the seasoning.

Tips

• Have this daal with hot rice and ghee. It will be very tasty.
• If you add mango pickle also, it will be tastier.
• Small kids like this.

Evening Specials,Badam Kheer

Badam Kheer

Ingredients

• Almonds (Badam) 1 cup
• Milk 4-6 cups
• Sugar same amount as almond paste (about 1 cup)
• Saffron 1/2 t.spoon
• Kesari powder (color) a small pinch (optional)

Procedure

1. Soak saffron in little cold milk, and keep it aside.
2. Soak almonds in hot water for 1 hour.
3. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
4. Measure the amount of almond paste, and keep the same amount of sugar aside.
5. Cook the almond paste for 5-10 minutes while stirring it constantly, till the flavour comes out.
6. Now add sugar and keep stirring.
7. Add the remaining milk, and boil for 10-15 minutes.
8. Add the soaked saffron and serve it cold.

Evening Specials,Spinach Pakodas Kadhi

Spinach Pakodas Kadhi

Ingredients

• 150 gms besan (gram flour)
• 2 cups fresh yogurt, beaten
• 400 ml water
• 2-3 bunches spinach (palak), chopped
• 1/4 tsp turmeric
• A pinch of asafoetida
• 4 cloves, powdered
• 1/4 tsp fennel seeds (saunf), powdered
• A pinch of cooking soda
• 1/2 tsp chili powder
• Salt to taste
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• Oil for frying

Procedure

1. Take half of the gram flour in a bowl and mix with yogurt, water, little chili powder, turmeric, cloves powder, fennel seeds powder, salt and boil on low heat.
2. Mix remaining gram flour, spinach leaves, cooking soda, chili powder, salt and make a fine batter with little water.
3. Make pakodas by dipping spoonfuls of batter into hot oil.
4. Mix the pakodas into the above yogurt mixture and cook until the gravy thickens.
5. Heat little oil in another pan and make a seasoning by adding mustard seeds, cumin seeds, asafoetida and dried red chilies.
6. Pour the seasoning over the kadhi (yogurt mixture), mix well and serve hot.

Evening Specials,Bread Cutlet

Bread Cutlet

 

Ingredients

• 8 slices Bread
• 1 medium onion
• 4 pods garlic
• 3 tbsp oil
• 2" piece ginger
• 1 tsp chilly powder
• 3 green chillies
• salt to taste
• 2 tbsp grated coconut
• Fresh coriander leaves

Procedure

1. Chop onion, garlic, ginger, chillies.Set aside.
2. Heat a pan add 2 tsp oil add chopped onion ginger garlic chilis stir fry for few mins and add chilli powder to it.
3. Turn off the heat.Add grated coconut and cilantro.
4. stir well.Set aside.
5. Remove the sides of the bread ,dip in water and squeeze excess water,add the fried mixture to the bread and knead well.
6. Heat pan and make cutlets from above mixture and Put a little oil on the pan fry cutlets both sides till crispy.

Evening Specials,Bread Chat

Bread Chat

Ingredients

• Bread- 4 slices
• potato - 1 big
• Tomato - 1 big
• onion - 1
• lemon-1/2
• coriander - 1 bunch
• mint(pudeena) - 1 bunch
• sev(sanna karapoosa)-for garnishing
• salt- to taste
• chilli powder -1/2 tsp
• oil - 2-3 tsps

Procedure

1. boil potato and cut into cubes and keep aside.
2. cut onions,tomatoes in to small pieces.
3. make paste of corriander and mint adding some water if necessary.
4. toast the bread slices in a toaster or oven and cut them into cubes.
5. take oil in a kadai and heat it for 2 mins.
6. add potato cubes and toss it till golden brown.
7. add salt and chilli powder.
8. Now add bread cubes and toss it for 2 mins.
9. Now add the coriander and mint paste and heat it for 2 mins.
10. take that in a serving bowl and garnish it with onions,tomatoes,lemon juice and sev(kaarapoosa).

Evening Specials,Bread Pakoda

Bread Pakoda

 

Ingredients

• 10 Bread slices
• 2 Boiled Potatoes
• 4 Green Chillies
• salt to taste
• red chilly powder
• 1/4 tsp cumin seeds
• Fresh Curry Leaves Few
• A pinch Turmeric Powder 
• Oil for frying
• 1 cup Gram flour (besan)
• Soda (Cooking)

Procedure

1. Seave basin and add water, soda, red chilly powder and  salt to it, and mix the batter like a pakoda batter,keep it aside.
2. Heat one spoon of oil in a pan.
3. Add cumin seeds and allow it to crackle then add curry leaves and finely chopped green chilies, stir.
4. Now add boiled and mashed Potatoes to it add turmeric powder and salt mix well.
5. Simmer for 2 mins.Take out from the pan and keeep aside.
6. Take the bread slices.
7. Fill one slice of bread with potato filling and cover with other slice of the bread and cut this in to four equal squares.
8. Dip this properly in the batter and deep fry in oil till it is done.
9. Serve hot with Green Chutney or Tomato Ketchup.

Tips:

•  Do not add more soda. It absorbs more oil. A pinch of soda is enough.
•  Serve when it is hot

Aloo parathas recipe

http://www.youtube.com/watch?v=ZHqZlKrfbGg&eurl=http%3A%2F%2Fwww.andhrastylerecipes.com%2Fpages%2Finside%2Fspecial_event_1&feature=player_embedded

Special Non-veg Meals

Special Non-veg Meals

A special Andhra Non-vegetarian meal generally consists of, Annamu (cooked Rice) together with on of the following non-veg dish which makes it a great Full Non-Veg Meal.

• Kodi Koora (Chicken Fry/Curry)
• Pottelu Mamsam (Mutton Fry/Curry)
• Chepala Pulusu (Fish Soup) or Chepala Vepudu (Fish Roast)
  
  Along with the same vegetarian menu
• Annamu (Rice)
• Pappu (Dal) with Ghee (if nonveg item is Fry or Roast)
• Sambaaru/Sambhar
• Rasamu/Rasam
• Perugu (Curd)
• Arati Pandu (Banana)
• Beeda (Sweet Pan)

There is not much more that an individual would need.
Now, morethan that, its the order in which, you have them - that is important.

1. Rice with Dal, Ghee and Dry Non-veg Item
2. Rice with Pulusu/Koora (Non-veg curry)
3. Rice with Rasam (in middle have Non-veg pieces)
4. Rice with Curd
5. Banana
6. Sweet paan

Stick to this order and you'll LOVE IT!!
It's not just about the taste, the rasam and curd at the end are great digestives and the paan works as your mouth freshener.
Happy Day!!!

Andhra Full Meals (Veg)

Andhra Full Meals (Veg)

A full Andhra vegetarian meals generally consists of, Annamu (cooked Rice) together with each of the following items, click on each to know how to prepare the same and have a great day with a Full Meal.

• Annamu (Rice)
• Ghee
• Podi (Gunpowder)
• Pappu (Dal)
• Talimpu (Koora - Dry Vegetable Curry)
• Uragaaya (Pickle)
• Sambaaru/Sambhar
• Majjiga Pulusu
• Rasamu/Rasam
• Perugu (Curd)
• Appadamu (Papad)
• Payasam (Sweet Kheer)
• Arati Pandu (Banana)
• Beeda (Sweet Pan)

There is not much more that an individual would need.
Now, morethan that, its the order in which, you have them - that is important.

1. Rice with Ghee, Gunpowder, Aavakaaya (Spicy Mango Pickle) & Gongura pacchadi (pickle made with a leafy vegetables) 
2. Rice with Dal, Ghee and Dry Vegetables
3. Rice with Sambhar
4. Rice with Majjiga Pulusu
5. Rice with Rasam (in middle have Appadam)
6. Rice with Curd (side taste the pickle)
7. Sweet Dish (usually Payasam or 'double ka meetha', a Hyderabadi delicacy)
8. Banana
9. Sweet paan

Stick to this order and you'll LOVE IT!!
It's not just about the taste, the rasam and curd at the end are great digestives and the paan works as your mouth freshener.
Happy Day!!!

Bachelor Specials,Egg Pepper

Egg Pepper

Ingredients:

1. Eggs- 5
2. Onion- 1
3. Chilly Powder- Half spoon
4. Pepper Powder- Half spoon
5. Curry leaves- 5
6. Salt (Taste enough)
7. Oil

Procedure:

1. Boil eggs with salt.
2. Peal the cover of eggs and cut into half or just put small small cut to the eggs.
3. Pour oil in a kadai and put finely chopped onion, curry leaves and fry.
4. Add egg pieces also and fry.
5. Add chilly powder, pepper powder, chopped coriander leaves and little salt.
6. Fry it for 5 minutes.

Tips:

1. To give more taste, add ghee instead of oil.
2. Add lemon juice or vinegar while boiling eggs so that yolk will not come out.

Bachelor Specials,Egg Fry

Egg Fry

Ingredients:

1. Eggs- 5
2. Onion- 1
3. Tomato- Half
4. Dry coconut- 1 small piece
5. Coriander powder- ¼ spoon
6. Chilly Powder- Half spoon
7. Pepper Powder- Half spoon
8. Garlic- 3 flakes
9. Curry leaves- 5
10. Coriander leaves (chopped)- little
11. Salt (Taste enough)
12. Oil

Procedure:

1. Boil eggs with salt.
2. Peal the cover of eggs and cut into half.
3. Pour oil in a kadai and put finely chopped onion, curry leaves and fry.
4. Add tomato and fry.
5. Add egg pieces also and fry.
6. Meanwhile, Grind coconut, coriander powder, chilly powder, pepper powder, garlic and little salt.
7. Add this mixture, chopped coriander leaves to eggs, and fry it for 7 minutes. Egg fry is ready.

Tips:

1. To give more taste, add ghee instead of oil.
2. Add lemon juice or vinegar while boiling eggs so that yolk will not come out.

Bachelor Specials,Chicken Roast

Chicken Roast

Ingredients:

1. Chicken- 500gms
2. Ginger- 2 inch
3. Garlic- 1 full (medium size)
4. Onion- 2 (medium size)
5. Chilly Powder- 1 Spoon
6. Pepper Powder- 2 Spoons
7. Coriander Leaves- 1/2 cup
8. Curry Leaves- 10
9. Turmeric- 1/2 Spoon
10. Lemon- Half piece
11. Jeera- little
12. Salt (Taste enough)
13. Oil

Procedure:

1. Cut chicken into medium size pieces (it should not be very big pieces).
2. Wash it neatly.
3. Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.
4. After some time water will come out from chicken. Then increase the flame.
5. Boil it until water evaporates or chicken is cooked.
6. Keep watching so that bottom should not be burnt.
7. Take thick bottom kadai and pour 2 spoons of oil and heat.
8. Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.
9. Add ginger and garlic paste and fry.
10. Add Chicken pieces, chilly powder and fry. (If water is remained while boiling chicken add that water also and fry until water evaporates).
11. Grind pepper and three flakes of garlic, add to chicken and roast it until how much hard the chicken pieces you like.
12. At the end, add coriander leaves, lemon juice and fry it for 3 minutes.
13. Now chicken roast is ready.

Tip: If more oil (fat) has come out of chicken while boiling then instead of oil take that fat only for fry.