KARAM BUNDI OR GRAM FLOUR BUNDI

Brief:

Prep & cooking time -30mts

Serves -3 or 4 persons

Storage -10 days

Cuisine: Andhra

Ingredients:

Gram flour (senagapindi or besan) -1cup
Masala red chilli powder -1/4tsp
Salt -1/4 tspor enough
Ground nuts (verusenagalu) -1/4 cup
Curry leaves (karivepaaku) -5or 6
Water -enough
Oil -1/2 lit

How To Make:

1.First take one vessel make thin paste(like bajjila pindi) with gram flour ,pinch of salt &water.

2.Heat oil in one pan make bundi with the help of bundi garita.

3.Fry ground nuts in hot oil till golden brown colour appears.Then in same pan saute curry leaves for a while.

4.Now combine these fried ground nuts ,curry leaves& salt , Masala red chilli powder to karam bundi.

5.Karam bundi ready to taste as snack item.

SAGGUBIYYAM(SABU DHANA) OR SAGO VADIYAALU(crisps):

Brief:

Prep - 1 day , drying Time: 2 or 3 days

Serves - Whole Family

Storage -1 year

Cuisine: Andhra

We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.

Ingredients:

Sago(saggubiyyam or sabudhana) – 1 cup

Ginger (adhrak) -small piece

Green chillies (pachi mirapakayalu) -2

Sesame seeds(nuvvulu) -11/2 tsp

Salt -salt to taste

Milk -1/4 cup

Water -5 cups

How To Make:

1. First grind ginger ,green chillies to make paste.

2. Take one vessel combine sago,salt,water and cook it on high heat till sago become
transparent .

3.Remove sago vessel from heat ,keep aside for cooling.Then mix sesame seeds , ginger &green chillies paste, Milk thoroughly.Keep aside for cooling ½ hr.

4.Then place above prepared sago mixture for sun dry by spreading them over thick plastic sheet. Remember to remove them in the evening a 5 or 6 pm. Continue this process for atleast 2 or 3 days or continue to sun dry till completely dry.

6. Store them in an air tight container and deep fry them in hot oil till crisp .

7.Dal rice or pappu annam when eaten with saggubiyyam or sabudhana vadiyaalu (crisps) tastes good.

BLACK GRAM(urad dal-hindi) OR MINAPAPPU(telugu) VADIYAALU

Brief:

Prep - 1 day , drying Time: 2 or 3 days

Serves - Family

Storage -4 or 5 months

Cuisine: Andhra

We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.

Ingredients:

Blackgram(urad dal or minapappu) – 1 cup

Ginger (adhrak) -small piece

Green chillies (pachi mirapakayalu) -3

Salt -salt to taste

Water -enough

How To Make:

1.First soak blackram (urad dal) 5 or 6 hrs . Grind it till urad dal(minapappu - telugu) become soft&soothy (like garela pindi) .Take in a vessel ,keep aside.

2.Grind ginger ,green chillies to make paste.Then combine this paste&salt to that grinded Bengal gram.

3.Then place above prepared minapappu pindi or urad dal or Bengal gram for sun dry by spreading them over thick plastic sheet. Remember to remove them in the evening a 5 or 6 pm. Continue this process for atleast 2 or 3 days or continue to sun dry till completely dry.

5. Store them in an air tight container and deep fry them in hot oil till crisp and golden brown (like papad ) appears.

4.Dal rice or pappu annam when eaten with minapappu vadiyaalu (crisps) tastes good.

MANGO JAM OR MAMIDIKAYA JAM:

Brief:

Prep & cooking: 30 mts,

Serves 10 persons

Storage -1 month (Fridge)

Cuisine: Andhra

Ingredients:

Boiled raw mangoes pulp -1cup (shold be less sour)

Sugar -2 cups or enough

Water -2 cups

How To Make:

1.First wash & clean the 2 raw mangoes ,peel off the upper green layer with knife or peeler & cut into small pieces.

2. Pour these pieces in one vessel in 2 cups water with cover.

3. Pressure cook for 15 min . Now the mango pulp is ready.

4.Then add sugar to that pulp combine, stir and cook on medium heat till jam didn’t touch the pan .

5.Mango jam tastes good with bread.

SEMIYA UPMA OR VERMICELLI UPMA:

Brief:

Prep: 10 mts, cooking: 15 mts

Serves 2 persons

Cuisine: Andhra

Ingredients:

Vermicelli (semya) -1 cup

Slit green chillies -2

Tomato -1 (large) thinly sliced

Onion -1(large) ) thinly sliced

Water -2 cups

Salt -salt to taste

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil

1/2 tsp mustard seeds

1tsp Bengal gram(pachi senaga pappu)

4or 6 curry leaves

How To Make:

1.Heat oil in one pan add mustard seeds,Bengal gram,curry leaves .once they splutter add sliced onion,tomato,green chillies ,sauté for a while.

2.Now add water to that tadka .Once water become hot add vermin celli & cook on medium heat with cover .

3.Cook it till semya did’nt touches the pan.

4.Now hot semiya upma ready to serve.

PACHI SENAGA PAPPU (chana dal or Bengal gram) & VANKAYA (brinjal or baingan)CURRY:

Brief:

Prep & cooking time -30mts

Serves -6 persons

Storage -1 day

Cuisine: Andhra

Ingredients:

Brinjal ( baingan or vankaya) -1/2kg

Soaked bengalgram( chana dal or pachi senaga pappu ) -1/2 cup

Ginger-garlic paste -1tbsp

Garam masala or spice blend -1/2 tsp

Onion -1(cut into 4 pieces)

Tomatoes 4(thinly sliced)

Water -3 cups

Oil -1/4 cup

How To Make:

1.Heat oil in one pan add brinjal pieces ,cook it till tender .Then add Soaked bengalgram( chana dal or pachi senaga pappu ) -1/2 cup,Ginger-garlic paste-1tbsp,Garam masala or spice blend -1/2 tsp,Onion-1(cut into 4 pieces),Tomatoes - 4(thinly sliced),Water-3 cups,cook with cover.

2.When oil separates from curry turn off heat.

3.Andhra pachisenagapappu &vankaya curry tastes well with hot white rice or roti.
{NOTE: cook vankaya curry on high heat first then reduce heat}

GORU CHIKKUDUKAYALU OR GUOR BEANS VEPUDU or FRY WITH COCONUT POWDER:

Brief:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Goru chikkudukayalu or guor beans -1/2 kg(wash & cut into thin round pieces)

Salt -salt to taste

Masala red chilli powder -1tsp

Grated coconut -1/4 cup

Water -2cups

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

5-6 garlic flakes crushed

4 or 5 curry leaves

How To Make:

1.Boil water in one pan add Goru chikkudukayalu or guor beans , Salt ,cook with cover for 10 or 15 mts .Then turn off heat .Remove excess water . In the same pan add oil & poppu ingredients,once they splutter add boiled Goru chikkudukayalu or guor beans, masala red chilli powder and fry for 5mts with out cover .

2.Finally add grated coconut & immediately turn off heat .

3. Goru chikkudukayalu or guor beans ready to taste with hot white rice or roti.

PACHA ARATIKAYA OR RAW PLANTAIN CURRY:

Brief:

Prep & cooking time -30 mts

Serves - 4

Storage -1 day

Cuisine: Andhra

Ingredients:

Pacha aratikaya (raw plantain) -2(large)(wash & cut into thick 1’’pcs)

Onion -2(large )thinly sliced

Slit green chillies -2

Salt -salt to taste or 1tbsp

Water -3cups

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

4 or 5 curry leaves

How To Make:

1.Heat oil in one pan add oil & poppu ingredients,once they splutter add cutted plantain pieces ,sauté for awhile .Then add water and cook with cover (15 mts).

2.Finally add grated coconut & immediately turn off heat .

3.pacha aratikaya or plantain curry ready to taste with hot white rice or roti.
{NOTE:cook plantain curry on high heat first then reduce heat}

BENDAKAYA OR LADIES FINGER OR OKRA VEPUDU or FRY:

Brief:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Bendakayalu or okra -1/2 kg(wash & cut into thin round pieces)

Salt -salt to taste

Masala red chilli powder -1tsp

Roasted cashew nuts -10

Oil -1cup or enough

How To Make:

1.Heat oil in one pan add Bendakayalu or okra , deep fry them till they are crisp.Then remove oil from pan .Finally add masala red chilli powder,salt sauté further 1min.

2.Add roasted cashew nuts to the above fried okra.

3.Now Bendakayalu or okra vepudu ready to eat with hot white rice &ghee.

CARROT WITH COCONUT POWDER:

Brief:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Carrot -1/2 kg(wash & cut into thin round pieces)

Salt -salt to taste

Grated coconut -1/4 cup

Water -2cups

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

5-6 garlic flakes crushed

4 or 5 curry leaves

How To Make:

1.Boil water in one pan add carrot pieces , Salt ,cook with cover for 10 or 15 mts .Then turn off heat .Remove excess water . In the same pan add oil & poppu ingredients,once they splutter add boiled carrot pieces and fry for 5mts with out cover .

2.Finally add grated coconut & immediately turn off heat .

3. Carrot curry ready to taste with hot white rice or roti.

DONDAKAYA OR TINDOORA OR GHERKINS VEPUDU or FRY:

Brief:

Prep & cooking time -20 mts

Serves - 5

Storage -1 day

Cuisine: Andhra

Ingredients:

Dondakayalu(gherkins) -1/2 kg(wash & cut into thin round pieces)

Salt -1/2 tsp

Masala red chilli powder -1tsp

Oil -1tbsp

How To Make:

1.Heat oil in one pan add dondakayalu ,salt sauté it for 2 mts in high flame with out cover then close pan with cover ,cook & fry ,finally add masala red chilli powder sauté further 2 mts till oil seperates from gherkins.

2.Now dondakaya vepudu ready to eat with hot white rice &ghee.

BEERAKAYA PACHADI (RIDGE or ANGULAR GOURD CHUTNEY):

Brief:

Prep & Cooking: 20 mts

Serves 10 persons

Cuisine: Andhra

Ingredients:

Ridge gourd (Beera kayalu) -1/4 kg finely chopped

Tomatoes -2(large) finely chopped

Green chillies -25 finely chopped

Tamarind (chinta pandu) -1 large lemon size measurement

Garlic (vellulli) - 10 flakes garlic

Salt - salt to taste

Oil -1/4 cup

How To Make:

1. Heat ¼ cup oil in a pan , add ridge gourd,tomatoes,green chillies,tamarind cover it & cook for 10min .

2. Turn off heat and cool all cooked ingredients, grind all cooked ingredients with garlic to form paste

3. Now add salt to the above paste & mix thoroughly.

4. Serve with hot rice or dosa with desi ghee

PAPPU CHARU OR REDGRAM SOUP(broth):

Brief:

Prep & Cooking: In pressure cooker -12mts

In vessel -45 mts

Serves 10 persons

Cuisine: Andhra

Ingredients:

Redgram (kandipappu or tur dal) – 1 cup

Okra (bendakayalu or ladies finger) -10(cut each one into 2)

Drum stick (mulagakaya) -3(cut into medium sized pieces)

Radish (mullangi) -1(cut into thin round pieces)

Brinjal (vankayalu) -2 (cut each one into 4)

Tomato -3 thinly sliced

Green chillies (pachi mirapakayalu) - 3 thinly sliced

Tamarind (chintapandu or imli) -1 large lemon measurement(soak in 2 cups of water .strain &retain the extract).

Salt -salt to taste

Red chilli powder -11/2 tbsp

Water -enough

For tempering/poppu/tadka/talimpu/seasoning:

¼ cup oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

onion(large) -1(cut into 4 pieces)

crushed garlic (vellulli) -4or 5

8 curry leaves

Coriander leaves(kothimeera) for garnishing –finely chopped

Asafoetida - pinch

How To Make:

1.Take one vessel add red gram & 3 cups of water ,cook it on low heat (pressure cooker -8 mts, vessel -30mts).

2.Then combine salt & mash tur dal with the back of the ladle. Redgram (kandipappu or tur dal) - 1 cup,Okra (bendakayalu or ladies finger) -10(cut each one into 2),Drum stick (mulagakaya)
- 3(cut into medium sized pieces),Radish (mullangi) -1(cut into thin round pieces),Brinjal (vankayalu) -2 (cut each one into 4),Tomato-3 thinly sliced, Green chillies (pachi mirapakayalu) - 3 thinly sliced,Tamarind (chintapandu or imli) -1 large lemon measurement(soak in 2cups water .strain &retain the extract),Red chilli powder -11/2 tbsp,Water -enough.

3.Heat oil in another pan add ¼ cup oil ,1/2 tsp mustard seeds,1/2 tsp cumin seeds,1 tsp split black gram dal,4-5 dried red chillies (tear into pieces),onion(large) -1(cut into 4 pieces),crushed garlic (vellulli) -4or 5,8 curry leaves,Asafoetida - pinch ,once splutters add this tadka or talimpu or poppu to pappu charu or tur dal soup or broth.cook till oil rises top.Garnish with coriander leaves.

4. Serve hot pappu charu or tur dal soup or broth with hot white rice.

FRENCH FLAT SAMOSA:

Brief:

Prep & cooking time -11/2 hr

Serves - 5 or 6

Storage -1 day

Cuisine: Andhra

Ingredients:

Boiled potato -2(large) (smashed)

Capsicum (Bangalore mirchi) -1 finely chopped

Beans -20 finely chopped

Carrot -3 finely chopped

Green chillies (pachimirapakayalu) -7 or 8

Coriander (kothimeera) -finely chopped

Onion (lasun) -1(large)thinly sliced

Cumin seeds (jilakarra) -1/4 tsp

Chat masala -1tsp

Amchur (mamidikaya or mango powder) -1/4 tsp

Salt -salt to taste

Oil -11/2 tbsp

How To Make:

1.First heat oil in one pan add all above ingredients cook it with cover in medium flame .

2.Stir curry 6 or 7 times during cooking. When curry didn’t touch the pan remove curry &keep aside for cooling.

Ingredients:

Maida (all purpose flour) -1/2kg

Thymol (vaumuor ajwan) -1tsp

Salt -salt to taste or ½ tsp

Oil -1tbsp

Water - enough

How To Make:

1. Combine all above ingredients & kneed it well by adding water in steps. Keep aside for ½ hr . So that flour become soft .Make this into smooth round even sized balls .

2. Using a roller flatten the balls one by one to make it round & flat of medium thickness .

3. Now cut sides wth knife .Put potato curry in center &cover curry with cutted sides wth the help of water.

4. Deep fry this potato stuffed samosa till golden brown colour appears.

5.Then remove from pan & serve hot with sauce.

MIRIYALA CHARU OR PEPPER SOUP ( broth):

Brief:

Prep & Cooking: 10mts

Cuisine: Andhra


To prepare miriyala charu powder: Ingredients:


coriander -1cup

redgram -1/2cup

bengalgram(pachisenagapappu)-1/4cup

blackgram -1/4cup

pepper -1tbsp

cumin seeds -1/4cup

curry leaves -1cup

garlic - 2(large)


How To Make:

1.First roast all above ingredients without oil except garlic.

2.Then grind roasted ingredients with garlic flakes.

3.Now store powder in an air tight container.


Ingredients:

Water -4 cups

Turmeric (pasupu) -pinch

Coriander leaves(kothimeera) for garnishing –finely chopped

Tamarind (chintapandu) - ½ lemon measurement

Pepper(miriyalu) soup powder -1tbsp

Onion (lasun) -1(small) thinly sliced

Tomato -2(large) thinly sliced

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

8 curry leaves

How To Make:

1. Heat oil in one pan add poppu or tadka once splutters add Water -4 cups,Turmeric (pasupu) -pinch,Coriander leaves(kothimeera) for garnishing –finely chopped,Tamarind (chintapandu) - ½ lemon measurement, Pepper(miriyalu) soup powder -1tbsp, Onion (lasun) -1(small) thinly sliced,Tomato -2(large) thinly sliced .cook it for 7 or 8 min on medium heat.

2.Remove from heat serve hot with white rice .

MAJJIGA MIRAPAKAYALU OR SUN DRIED CHILLIS OR VOORA MIRAPAKAYALU:

Brief:

Prep - 4 days , drying Time: 3 or 4days

Serves - Family

Storage - 1year

Cuisine: Andhra

Majjiga (buttermilk) mirapakaaya, a traditional Andhra recipe and as the name suggests, is green chillis soaked in sour buttermilk and sun-dried.Once the chillis are completely dried ,their color changes to a nice beige color and they develop a withered look.We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.They are also called voorumirapakaayalu (telugu) and mor molagai (tamil) and when deep-fried,attain a lovely brown shade,a nice crispy texture . Majjiga Mirapakaaya is a simple recipe but is a lenghty process and requires some patience as the preparation process is spread over a week.

Ingredients:

Fresh green chillis -1kg

thick buttermilk(majjiga) – enough

salt -¼ kg bright hot sun.

1.Usually we use the green chillis which have more spice (the ones shown in the picture below).Wash and pat dry the green chillis and make vertical slits half way along the green chilli on two sides.The slits have to be made such that the green chilli is intact and doesnt open up.Generally the seeds of this particular variety remove seeds but ensure you dont break the green chilli.Now soak them in enough quantity of thick buttermilk ,salt,green chillies added to it till they are well immersed for 2 days (and nights).Cover and shake them twice a day

2. Take out the green chillis from the butter milk on the 3rd day morning and sun dry it all day by spreading them over 4-5 sheets of newspapers or thick plastic sheet and put them back in the same majjiga again later in the evening at sunset(5-6 pm). Remember to remove them in the evening and put them back in the buttermilk and let them sit in it all night before you again remove them the next morning to be sun-dried.Continue this process for atleast 2 days.Then throw away the left over sour buttermilk and continue to sun dry the chillis till completely dry (which is usually 3-4 days).

3. Store them in an air tight container and deep fry them in hot oil till crisp and golden brown (like papad and vadiyaalu) appears .

4.Even a simple curd rice & pappu annam or dal rice when eaten with a majjiga mirapakaaya makes it a special meal.

MANGO PICKLE OR AVAKAYA PACHADI OR VURAGAYA OR

Brief:

Prep & Cooking: 30 mts

Storage : 1 year

Cuisine: Andhra

Ingredients:

Mango (Mamidikaya) -3(tella gulabi or china rasalu or punasa mamidi)
(Make each mango into 8 pieces).

Sesame seeds oil (pappu nuvvula nune) - 1/4kg

Fenugreek powder (menthi pindi)-1TBSP

Salt - 1/2cup

Mustard powder (Ava pindi) - 1/2cup

Red chilli powder (endu mirapakayala pindi) -1/2cup

Garlic (vellulli) -12 cloves finely chopped -12 cloves crushed

How To Make:

1. First heat oil in one pan, keep aside for cooling.

2. Roast (2or 3 mts) fenugreek in one pan with out oil till a nice aroma emanates the kitchen, keep aside.

3. Make powder of fenugreek with crushed garlic.

4.Take one heavy bottomed vessel add Mango pieces, Red chilli powder, mustard powder, Fenugreek powder,Salt,Garlic chopped & pour sesame seeds oil ,combine all contents thoroughly, keep aside for 3days(keep vessel away from water)with cover.

5. After 3 days taste it, if you need extra salt add &mix thoroughly.
6. This traditional avakaya pachadi really tastes well with hot rice & Ghee.
Note:{Combine cut mango pieces with oil& other ingredients immediately .If you need time to combine add oil & turmeric to that pieces)

TOMATO PAPPU OR TOMATO DAL:

Brief:

Prep & Cooking: 45 mts

Serves 7-8 persons

Cuisine: Andhra

Ingredients:

1 cup tur dal (kandi pappu) cook until soft and mash.

Tomatoes – 6 (large) finely chopped

1 small onion finely chopped

Salt - 2 tbsp

Masala red chilli powder - 1 tbsp

5 or 6 green chillies cut into small pieces

Small lemon sized tamarind

For tempering/popu/tadka/talimpu/seasoning:

1 ½ tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

5-6 garlic flakes crushed

8 or 10 curry leaves

How To Make:

1. First wash kandipappu (tur dal)thoroughly with water 2or 3 times .Cook it in a heavy bottomed vessel on low heat or pressure cook for 10mts on low heat till kandipappu (tur dal) soft & soothy .

2 .Add the tomato pieces, green chillies, tamarind, masala red chilli powder and combine. Cover with lid and cook till the tomatoes cook (approx 7-8 mts).Then add salt and mash the contents slightly using the back of the ladle.

3. It should not be a watery dal but have more of a thick consistency dal.

4. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the garlic, red chillies, curry leaves, chopped onions and green chillies and sauté till onions turn slightly pink.

5 .Add the cooked and mashed dal or kandipappu to the above talimpu. Cook for another 4-5 mts on medium heat.5 Serve with white rice or hot rotis.

Mudda Pappu (Red gram daal):

Brief:

Prep & Cooking time: In vessel – 30 mts

In pressure cooker- 10 mts

Serves 5 or 6 persons

Cuisine: Andhra

Ingredients:

1 cup tur dal (kandi pappu) cooks until soft.
Water -4 or 5 cups

How To Make:

1. First wash kandipappu( tur dal ) thoroughly with water 2or 3 times .Cook it in a heavy bottomed vessel with water on low heat or pressure cook for 10 minutes on low heat till kandipappu is soft & soothy .

2. Then add salt and mash the contents slightly using the back of the ladle.

3. It should not be a watery dal but have more of a thick consistency dal.

4 .Mudda pappu is a traditional dal tastes very well with hot white rice & avakaya pickle & Desi Ghee.