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.