Owner: Cooking 4 all Seasons URL:http://cooking4allseasons.blogspot.com/ Join Date: Sat, 07 Jul 2007 00:42:16 -0500 Rating:0 Site Description: A blog on Indian Cuisine and Andhra food. With recipes for Meal planner for Lunch Box Site statistics:Click here
Cluster Beans Curry ~ Mattikayala Kura 2007-08-16 06:06:00 We call Cluster Beans
as Mattikaya in Telugu and Kothavarakkai in Tamil. I never knew the tamil names for most of the Vegetables, until I started cooking. I almost feel strange when trying to recollect what Amma says for each one. Though I never really lived in Andhra, I know everything in relation to Telugu. My parents have ensured we don't forget the language. And cluster beans is one helluva favorite with Andhrites, this was confirmed when Athamma always goes for Mattikayala kura every other day. I used find this very frequently prepared at Amma' place as Dad loves this. So when kitchen was my arena, I ensured this Vegetable never showed its face. But alas! entered Athamma, with a soft corner for this abandoned Vegetable. And this is reigning its head to shamelessly rule the kitchen world every now and then.But it was a surprise that this has an interesting tale to tell. From goggling, I was enlighten to know that this is used to prepare a guar gum, which is used as a thickener an Read more:Curry
Ghee Rice 2007-08-15 04:17:00 Ghee Rice is what we make for most of our Non-Veg curries. Very simple to make and yet tasty. As the curry is always quite spicy, the mildness of this ghee rice is easy for the stomach.Ingredients NeededBasmati Rice - 2 cupsCloves - 3Cinnamon - 1 inchCardomom - 2Cumin Seeds - 1 tspGreen Cardamom - 2Bay leaf - 1Salt to tasteGhee - 1 tbspWater - 3 cupsMethod to make:Clean Basmati rice in water once, max 2 times not more than that as it will break. Soak the rice for 15 mins, in the same water that you are going to use for cooking. This to make sure the minerals and vitamins are not lost.Once 15 mins is done, drain the rice from water, keep the water aside. Please don't throw away the water, remember we are going to use the same water for cooking.Heat a pan with Ghee and add the bay leaves, cloves, cinnamon, and cardamom and cumin seeds.Then add the basmati rice, gently stir it so that it gets coated with ghee.Add 3 cups of water and simmer it until the rice cooks. It takes about 15 mins
Vankai Urulagadda Kura and a new Award 2007-08-21 04:01:00 Vankai Urulagadda Kura or Brinjal Potato Curry as it can be called is a very simple yet tasty curry that goes as an excellent combi for Chitramma and of course with Rotis. But the strangest part was accepting the fact that at my in-laws place, they eat this with Sweet Polis or Puran Polis as its commonly known as. I have already given an insight to the place Polis holds at our place, should find time to prepare and post it. But we all had our shock, we in sense my parents and me, when we first came to know that my in-laws eat Polis with this Sabji. Its very famous at their place. As I said they prepare Polis for all festivals and this is the side dish they prepare. This is also the side dish they prepare for Chitramma or Lemon Rice. But there was this secret ingredient that I came to know that they add to this that gives the special taste.Here you go for the recipePreparation Time : 10 minsCooking Time : 20 minsCuisine : AndhraIngredients Needed:Brinjal - 3 mediumPotatoes - 2 mediumOni Read more:Award
Bendakaya Bajji ~ Okra Bajji 2007-08-20 07:23:00 Don't mistake this for a snack....I did the first time I heard this name from hubby dear. He is fond of Ragi Sangati with Bendakaya Bajji. I have known to have tasted Sangati with Groundnut/Peanut Chutney or Endimirapakaya Pappu, but a dish made from Bendakaya was strange to me. Now don't ask me why its called Bajji. My in-laws are from strange land. They address lean person as small person and other way round (sshh..hope hubby dear doesn't get to read this post..)Well as every mom-in-law tries to impress the son-in-law, my mom did too. She must've tried out everything on earth she knows, plus she made it a point to know from my mil what my hubby dear is fond of. She was in for a surprise, she came to know that he is fond of Ragi Sangati with Bendakaya Bajji. We wondered how on earth does a bajji goes with a Sangati. Only then we were introduced to this dish which we feel is so simple that it can't be really so tasty. But then people have their fancies. When biryanis failed to ple
Kori Kundapuri ~ Chicken Kundapuri & Ghee Rice 2007-08-26 04:56:00 One of my readers asked me if I knew how to make Coondapur style Ghee Roast Chicken
. Well I didn't, but then there is no point why I should not try to know what it is, right?. When I did a little research, I came to know that this is chicken roast dish served with Ghee rice in the Kundapur region of Karnataka. I came across this article which says all. This, the author says, is perfect for any wedding feast. Coondapur style Ghee Roast Chicken is one of those dishes too wickedly rich to eat regularly, but too delicious to drop altogether.This specialty in chicken is that, it is cooked with the skin. Which is the way I did and the result was just awesome.Since this belongs to the Karnataka, I was only too happy to right it out, as I want to send this to our dear Asha.Chicken Kundapuri Preparation Time : 10 minsCooking Time : 30 minsCuisine : KarnatakaIngredients neededChicken - 1 kg mediumCoconut paste (coarse) - 2 cupOnions - 4 mediumRed chilli powder - 1 tspHot spice mix (garam mas
Jeera Aloo Sabji 2007-08-25 02:12:00 In a way Jeera or Cumin is very dear to me. Not sure why, but I like it. There are certain things in life you just like them for no reason. When I first started cooking, I was so confused with all the different names and different usage. Cumin was always one that I was so clear about and I wanted to add to all dishes. Infact I have a favorite Jeera Rice that I always wanted to try but have never come around preparing that. I add lot of Cumins to my Ven pongal, Ghee Rice, Tomato Rice and just about anything of Rice variety.When Sunita announced an Event on Spice, I thought about a Jeera Aloo by Sanjeev Kapoor. But looks like that has been tried by many and is successful. Hence wanted to change and prepare something for this Event.Here goes my version of Jeera Aloo SabjiPotatoes - 250 gmsOnion - 1Tomatoes - 2Chilli powder - 1 tspCoriander powder - 1 tspTurmeric pw a pinchJeera powder (Roasted & coarse) - 1/2 tpsCoriander leavesSalt to tasteOil - 2 tspMethod to prepare:Peel & Chop pot
Microwave Easy Cooking Event Deadline Extended 2007-08-24 09:38:00 Well I guess with so many events going around and with busy schedule, everybody is finding it hard to participate in all events. I have few requests to extend the deadline for Microwave Easy Cooking. I would like to thank for the bloggers who have already sent in their entries.So deadline is extended from August 25th to 31st August. Hopefully bloggers who have expressed wish to participate will be able to send in their entries.Details to participate in this Event:1. Cook any sweet dish (no cakes, we will have it separate!) in Microwave and post it on your blog from now till August 25.Note: Posts on Safety, Tips and other things related to Microwave cooking are also most welcome.2. Add a link back to this event announcement, and feel free to use this logo on the right side.3. Please send me an e-mail to cooking4allseasons@gmail.com with the following info. * Subject Line: MEC : Sweets * Your name * Your blog name * A picture of the dish.4. Non bloggers can e-mail me the recipe a Read more:Deadline
, Extended
Lunch Box Series : LBS#9 2007-08-24 03:01:00 Todays lunch was a simple Potlakaya Kootu with Andhra Vadiyalu or Odiyalu. and homemade Avakai Urukai. Potlakaya is what is called Snakegourd in English and Pudalankay in Tamil. Amma makes this potlakaya kutu quite frequently. This version is adapted from the Tamil Kootu but I guess she has changed quite a few things to suit our taste. I also make this often for Lunch
box as a variety from the regular dal varieties. Another yummy dish that Amma makes from Potlakaya is bajji. She cuts it into thin rings and dips in Basan and fries. They make such a wonderful snack.Once upon a time during a rainy season, hubby dear wished for this Potlakaya bajji. So took upon myself to prepare the bajji. I had everything ready what with the Snakegourd cut into rings and the batter also ready. Either I was busy or when I was free, it never rained. It remained in the fridge for 3 days, finally hubby dear said he is fed up and wanted me to make it anyway. So I did potlakaya bajji and we eat assuming it wa
Know your Ingredient - Globally 2007-08-23 07:15:00 What is Muttikaya in Hindi? What is Bengal Gram in Telugu?...well I am faced with such questions all the time. Since I think and use Telugu most of the time, but have to communicate in Tamil to get things from Grocery, I find it hard to get the local name when I order that. So every time will have to ask Amma what it is called in Tamil. Likewise there are few ingredients that I know in English but not equivalent in Tamil or Telugu. When I started writing down recipes when I was in college, I maintained a separate page where I would update all the equivalent names in all the languages. But it was quite limited and updating it was also difficult. In this age and technology, it should not be a problem to get the different names used in different languages and have them in one common place - The Internet. Anybody can access and be benefited. So this is going to be a new series where I will be writing on one Ingredient
s every week. Will try to post a picture and dig up medic
Tomato Rice Oriya Style 2007-08-22 20:23:00 RCI : Oriyya was nearing its deadline and I didn't have anything to contribute. So when I checked the sites given by swad, this seems to be easiest that I can prepare....I adapted the recipe from here.This is also my contribution to JFI: Rice hosted by SharmiPreparation Time : 10 minsCooking time : 20 minsCuisine : OriyaIngredientsTomato
es - 2 mediumMethi leaves - 2- 3 tablespoons choppedBasmati Rice, uncooked - 1 1/2 cupsGhee (clarified butter) - 2 tbspFresh/Dried Peas - 1 cupMasalas to be pasted:Onion - 1 smallGarlic pods - 2-3Ginger 1" pieceCloves 1-2Cinnamon 1 stickCardamom pod 1Green chilies 3-4Salt to tasteOnion sliced finely - 1Bay leaves, crushed - 2-3red chili powder - 2 tsp.turmeric - a pinchDhania powder - 2 tsp.Cumin powder - 1 tsp.Method to prepareHeat some oil in a cooker, once its hot add the bay leaves.Then add the sliced onions and fry for a while. Once they are translucent, add the onion paste and fry till the mixture turns brown and Oil comes out.Now add the chopped Read more:Style
Vankai Urulagadda Kura and a new Award 2007-08-21 04:01:00 Vankai Urulagadda Kura or Brinjal Potato Curry as it can be called is a very simple yet tasty curry that goes as an excellent combi for Chitramma and of course with Rotis. But the strangest part was accepting the fact that at my in-laws place, they eat this with Sweet Polis or Puran Polis as its commonly known as. I have already given an insight to the place Polis holds at our place, should find time to prepare and post it. But we all had our shock, we in sense my parents and me, when we first came to know that my in-laws eat Polis with this Sabji. Its very famous at their place. As I said they prepare Polis for all festivals and this is the side dish they prepare. This is also the side dish they prepare for Chitramma or Lemon Rice. But there was this secret ingredient that I came to know that they add to this that gives the special taste.Here you go for the recipePreparation Time : 10 minsCooking Time : 20 minsCuisine : AndhraIngredients Needed:Brinjal - 3 mediumPotatoes - 2 mediumOni Read more:Award
Bendakaya Bajji ~ Okra Bajji 2007-08-20 07:23:00 Don't mistake this for a snack....I did the first time I heard this name from hubby dear. He is fond of Ragi Sangati with Bendakaya Bajji. I have known to have tasted Sangati with Groundnut/Peanut Chutney or Endimirapakaya Pappu, but a dish made from Bendakaya was strange to me. Now don't ask me why its called Bajji. My in-laws are from strange land. They address lean person as small person and other way round (sshh..hope hubby dear doesn't get to read this post..)Well as every mom-in-law tries to impress the son-in-law, my mom did too. She must've tried out everything on earth she knows, plus she made it a point to know from my mil what my hubby dear is fond of. She was in for a surprise, she came to know that he is fond of Ragi Sangati with Bendakaya Bajji. We wondered how on earth does a bajji goes with a Sangati. Only then we were introduced to this dish which we feel is so simple that it can't be really so tasty. But then people have their fancies. When biryanis failed to ple
Cluster Beans Curry ~ Mattikayala Kura 2007-08-16 06:06:00 We call Cluster Beans
as Mattikaya in Telugu and Kothavarakkai in Tamil. I never knew the tamil names for most of the Vegetables, until I started cooking. I almost feel strange when trying to recollect what Amma says for each one. Though I never really lived in Andhra, I know everything in relation to Telugu. My parents have ensured we don't forget the language. And cluster beans is one helluva favorite with Andhrites, this was confirmed when Athamma always goes for Mattikayala kura every other day. I used find this very frequently prepared at Amma' place as Dad loves this. So when kitchen was my arena, I ensured this Vegetable never showed its face. But alas! entered Athamma, with a soft corner for this abandoned Vegetable. And this is reigning its head to shamelessly rule the kitchen world every now and then.But it was a surprise that this has an interesting tale to tell. From goggling, I was enlighten to know that this is used to prepare a guar gum, which is used as a thickener an Read more:Curry
Ghee Rice 2007-08-15 04:17:00 Ghee Rice is what we make for most of our Non-Veg curries. Very simple to make and yet tasty. As the curry is always quite spicy, the mildness of this ghee rice is easy for the stomach.Ingredients NeededBasmati Rice - 2 cupsCloves - 3Cinnamon - 1 inchCardomom - 2Cumin Seeds - 1 tspGreen Cardamom - 2Bay leaf - 1Salt to tasteGhee - 1 tbspWater - 3 cupsMethod to make:Clean Basmati rice in water once, max 2 times not more than that as it will break. Soak the rice for 15 mins, in the same water that you are going to use for cooking. This to make sure the minerals and vitamins are not lost.Once 15 mins is done, drain the rice from water, keep the water aside. Please don't throw away the water, remember we are going to use the same water for cooking.Heat a pan with Ghee and add the bay leaves, cloves, cinnamon, and cardamom and cumin seeds.Then add the basmati rice, gently stir it so that it gets coated with ghee.Add 3 cups of water and simmer it until the rice cooks. It takes about 15 mins
Announcing 'Microwave Easy Cooking' Event! 2007-08-14 07:57:00 Taking part in an event has always been something I look forward and is such a fun. From my first one when I participated in RCI: Maharashtrian, I had real fun looking at new recipes and cuisine and trying them out. Since then I always thought I should start one myself. As I said I was planning on Express Meals or something on Lunch Box Series. But looks like Microwave cooking is more in demand.Cooking in Microwave has always been a big challenge to me even now. Most I have done has been only baking a cake. Then I use it mostly for reheating. We had an oven, which we used extensively for baking. But when we exchange that for a Microwave, we thought we will change our cooking drastically. But when faced with the fact that it involves very specific requirements, I have been hesitant on using it frequently. I came to know few others also felt the same. So here comes a challenge to cook in Microwave, based on the theme of the Month.Calling all you food lovers, wanting to use Microwave for
Nellore Chicken 2007-08-14 05:15:00 I had this interesting insight this Sunday when I planned to prepare a new variety. It was like searching for a needle in a hay! I have so many recipes collected, that it overwhelmed to know that simple ingredients can be mixed to create so many variations and varieties. I am sure the recipes that are shared by other bloggers are as varied as the ones I have with me. Blogging has become an addiction these days. There was a time I used to wonder, seeing people glued to their monitors, smiling and talking to themselves, that they must be off with some screw somewhere in their grey cells. But now I know, given a chance I would also do the same.Another interesting fact is, my boys are so excited when they see me sit in front of my computer. I wish I can know what they are thinking, when they see the colourful pictures. Of course, its mostly food pictures that they get to see. Infact, my daughter tells me which picture she likes and which she wants me to prepare for her. With all this excit Read more:Chicken
Pappu Chaaru with Arbi Stir Fry - My Express Meal 2007-08-13 05:16:00 Pappu Chaaru comes to rescue for our Sunday dinner. After the heavy lunch, this is what has been on menu for many years at our place. We normally never think of making this on any other day or anything else for a Sunday dinner. Pappu Chaaru can be prepared in many ways. Infact, Athamma has a different one from what I learnt from Amma. Will have to try that one day. Ours is a simple dish which doesn't take that much time. My brother, infact says there is nothing to beat Amma's Pappu Charu. Chaaru as we call in Telugu, is more like Sambar except this is more running and light to have. This is also very easy and simple to make. I just make papad or appalam to go with this. But this time made Arbi Stir Fry
. This is the variety that Amma used to make for us when we were in school, later she got into the habit of preparing it like this. Since its ages I prepared Arbi like this, wanted to try again.This is also my entry for Express
cooking challenge thrown by mallugirl. I haven't resorted
Poori Channa 2007-08-11 02:30:00 Sundays are always a time to relax with a cuppa coffee...and read the papers and if time permits, watch the rangoli on TV. Off late, have not been following this ritual, what with the kids getting up with us and at times we find we don't have time to drink the coffee properly too. Kids are so adorable but at times taxing. My daughter, when she was until 3 or 4, used to sleep when we sleep and get up dot on the time we do. So never really gives us time to even sit for a moment. Now I find she sleeps late on holidays. But at times, on Sundays she gets up with any nudge from us. My twins on the other hand, offlate have got into habit of sleeping after we do, and getting up along with us. But whatever happens, Sundays are dedicated to Pooris. This gives us the pickup needed to run around for the next whole week. This is also to ensure we don't get hungry for a quick lunch, as Sundays its always late lunch.When I was with my parents, it was a different story. Amma used to prepare Bhaturas
Lunch Box Series : LBS#8 2007-08-10 04:04:00 For today's lunch its different than the regular sambar and Vegetables fries. I normally have one day allotted for Rice varieties, so that cooking gets done easily. So prepared Vegetable Pulao, which is almost the same way I make the biryani too. Not real difference between the two. except for few ingredients changed or added. I just term them differently to identify what I want to make.. I add curd and little more spices for Veg Biryani, but this is much simpler one to make. Rice varieties that I carry to office are very popular with my colleagues. I pack my box full, plus one extra box for others. They sure like it a lot, which sure makes me very happy.Today's Lunch
Box hadVegetable PulaoOnion RaithaCurd Rice.Serves : 4Preparation Time: 15 minsCooking Time: 15 minsIngredients needed:Basmati Rice - 2 cupsButter - 2 tbspOil - 1 tbspOnions - 2 mediumTomatoes - 1 mediumGinger Garlic paste - 1 tspGreen Chilles - 4 nosTurmeric Powder - a pinchCarrot - 1/2 cupBeans - 1/2 cupPeas - 1/2 cup
Pithiki pappu kura ~ Hyacinth Bean Curry 2007-08-09 07:39:00 Well I must say I had enough with trying to find the English equivalent to this Bean, that's so common. Infact I was on the verge of giving up on this post. Not only was I confused, I confused Amma also. I spent a long distance call on trying to find the exact name of this. I was very particular that I was clear on which bean I was referring too. We finally hit the right one. Since I went to the extreme point of goggling this, I might as well list out all the names for posterity...This goes by the botanical name Dolichos lablab L (I have to confess I felt so stupid that this was that), English - Hyacinth
bean, Hindi - Bhaja vasu, Telugu - Anumulu, Tamil - Avarai, Kannada - Anvare. Phew!...so many names and yet we feel we know all of them.Coming to the dish, this falls under the "the most wanted dish" at my place. I first had it in one of our family friends place. The dear Aunty was one of those types, who cooks things in a jiffy but never appears to have even extended her hand otherwi Read more:Curry
Murgh Mussallam ~ Whole Chicken 2007-08-08 07:28:00 If there are family specials and things related to that, they always bring memories to us. This is one such recipe that Amma always treasured and prepared on special occasions. Of course, all the special occasion naturally comes on Sunday. Amma takes on herself to prepare a feast on all Sundays. This recipe, she got from her old pressure cooker which she got when she got married. The recipe book was really torn and worn. My hubby dear always sees that and remarks that it looks like a stone age piece of information passed across centuries. I am told that the taste of this does gives one that feeling.This is one of Amma's specials,Ingredient Needed for A:Chicken
- 1 mediumCurd - 125 gmsChilli powder - 1/2 tspGarma masala - 1/2 tspTurmeric powder - a pinchGarlic - 6 flakesGinger - 2"Green Chillies - 2Salt to tasteIngredients needed for B:Vanaspati or Butter - 160 gmsOnions - 350 gmscloves - 6Pepper corn - 6Cinnamon - 1Cardamon - 4Almonds - 6 to 8Cumin Seeds - 1/2 tspCoriander Seeds - 1 t Read more:Whole
Classic Chicken Fry! 2007-08-04 04:44:00 My cousins had dropped in for dinner and I planned to prepare my Nawabi Biryani and some chicken fry. Since the time I saw Cinnamon's Chicken
fry, I wanted to make it for hubby dear. Now was the perfect chance. As I had to squeeze in with my time on preparing biryani and a fry I modified the recipe a bit. I remembered Amma making something like this, but didn't remember what all she added. Everything came out well and yes, hubby dear liked the chicken fry a lot and wanted me to prepare again. Thanks Cinnamon, this is highly recommended!Preparation Time : 15 minsCooking Time : 30 minsCuisine : AndhraIngredients:Chicken: 500 gmsFor MarinadeOnions - 2 medium pureedGreen Chillies - 2Ginger garlic paste - 1 tspCurd - 2 tbspSalt to tasteFor FryOnion - 1 mediumTurmeric powder - a pinchChilli powder - 1 tspCoriander powder - 1 tspGaram masala - 1 tspOil - 1 tbspCoriander leaves and Curry leaves, to garnishCashews, to garnishButter - 1 tspMethod to prepare:Cut Chicken to desired size. Take t Read more:Classic
Lunch Box Series : LBS#7 2007-08-03 05:26:00 For today's lunch, I made Sambar with Carrot and Beans. I was quite taken aback, when my friends expressed surprise on hearing that we make sambar with these two vegetables. I have always remembered Amma making this sambar, quite frequently at our place. And the fry I like with this was, Arbi or colacasia fry/roast. It is called samagadda in Telugu and chepankizhangu in Tamil. Well I don't have to extend much in telling the tale of this wonderful Vegetable and my unconditional love for Veggie. Hah the luxuries of being a spinster and getting spoiled by Mom's cooking!. I just love the dishes Amma makes from Arbi. Amma never fails to mention to my hubby dear, about my food choices. She used to feel bad that I wasn't anymore expecting such delicacies or conditions, now that I do my own cooking. But its always a wonderful memory, thinking of the time Amma used to take care in making hot Arbi fry with Sambar for me. I guess everybody miss their childhood and the tales related to it. I Read more:Lunch
Creamy Icy Milkshakes 2007-08-02 05:39:00 Anyplace, anytime for a milkshake. This suits me apt. I can have one, any time of the day but believe me I have tasted only Chocolate flavour be it Milkshake or ice-cream, maybe had Vanilla couple of times. I don't like anything else nor have I every wanted to even try. Dad always says its so easy to satisfy valli...give her paneer butter masala or anything with chocolate..Boy, was I happy when I came to know that my daughter shares my passion. Now its more the reason for me to enjoy this without any feeling of guilt. When I did make these for her, she was so happy and excited. The request had come so many times since then, that I feel real good to have a fan for this wonderful drink.Chocolate MilkshakeIngredients needed:Milk - 400 mlSugar - 3 tspChocolate Syrup - 3 tbspIce cubesChocolate or Vanilla Ice-cream - 3 scoopsMethod to prepare:Add sugar to the boiled Milk and mix well. Let it cool and refrigerate it for 2 - 3 hrs.When you are ready to serve, take a mixer. Add 2 scoops of ice Read more:Creamy
Biyam Rotti ~ Rice flour Rotis 2007-08-01 04:25:00 Biyam Rotti
or Rotis made from Rice flour is very common in rural parts of India. Amma makes many of these rottas from flours like maize, Ragi but the one from Rice is the simplest and also very tasty. Since we had this big box of rice flour ready, we have been having this for our breakfast. Since its made from rice, we have no problem convincing anybody, infact my daughter like it even though this was her first time.Here you go for the recipePreparation Time : 15 minsCooking Time : 10 minsCuisine : AndhraIngredients Needed:Fine Rice flour - 2 cupsSalt to tasteOnions - 1Green chillies - 2Coriander / Cilantro leaves - as requiredWheat flour - 2 tbsp (optional)Method to prepare:Take a mixing bowl with rice flour, add salt and mix well. Then slowly add water to form a pliable dough. If you are not able to form a ball of the mixture, add wheat flour. The water can be warm water but its not required if the flour is wet or finely pound.Mix finely chopped onions, finely chopped Chillies and C
Bendakaya Kurma ~ Okra Gravy 2007-07-31 02:59:00 Bendakaya Masala or Bendakaya Kurma is another of my Athamma's special thats favorite at our place. I was introduced to Bindi Kurma when she first visited us after marriage. As Lady's finger known as Okra or Bindi and so many other names, Athamma has that many varieties to cook with a simple Okra. This is very simple yet tastes great with Rotis. When I started cooking this variation, hubby dear of course was trilled. We make it quite often for dinner.Preparation Time : 15 minsCooking Time : 15 minsCuisine : AndhraIngredients NeededBindi / Okra / Bendakaya - 250 gmsOnions - 1Tomatoes - 2Ginger Garlic paste - 1/2 tspChili Powder - 1 tspCoriander Powder - 1 tspTurmeric powder a pinchCoconut paste - 1 tbspOil - 1 tbspMustard seeds - for seasoningCurry leavesCoriander Leaves for garnishingPeanut / Groundnut Powder - 1 tbspMethod to prepare:Wash and pat dry the Bendayaka. It has to be real dry. We even wipe it dry as Amma says the outer skin will become non sticky by doing this. Cut into
Coconut Poli - A change from the regular one 2007-07-30 05:37:00 Sweet Polis are my all-time favorite ones. I can eat this anytime, all days. Amma makes it for our Uggadi Festival and I always remember waiting for the festival to eat this. Of course, this has become so common nowadays, that we don't have to wait for a year or for this festival to savor this. But what Amma makes is special. I guess its the festive mood and the way Amma prepares it. Poli made by Amma deserves a post on its own. So will talk about my memories in that post. This poli is a special from Athamma. I believe this variation is famous in their place. It was quite different to the one I am used to eat and it tasted great too.Preparation Time : 30 minsCooking Time : 20 minsCuisine : AndhraIngredients needed:For doughMaida / All purpose Flour - 2 cupsOil - 1 cupSalt to tasteWater for mixingOil/ Ghee for fryingFor StuffingFresh Coconut - 1 & 1/2 cupRice Flour - 1 cupSugar - 2 cupsWater - 1 cupPoppy Seeds for garnishingMethod to prepare:For the dough, take the flour, mix it with s Read more:regular
Tomato Chutney 2007-07-29 06:28:00 My Athamma is famous for her Chutney
s. Whenever she used to visit us, I used to ensure she prepares all her series of Chutneys for a feast. This one is the most simplest one, yet so tasty and easy to prepare. She calls it Adarabadara Chutney, which means coarsely ground one. All the ingredients are only partial ground which adds flavor when we chew on it.We make this for hot DosasPreparation time : 5 minsCooking Time : 10 minsCuisine : AndhraIngredients neededTomato
es - 2 mediumOnion- 1Garlic - 4 podsCurry leaves - 5Coriander leaves - 4 springsChilli powder - 1 tspsalt to tasteOil - 1 tspMethod to prepareChop onion and tomato. Heat oil in a tawa and fry chopped onion, then curry leaves. Once its little brown, then add tomatoes. Fry for a while, then add salt and chilli powder. RemoveOnce it is cool, run it for one or two rounds in mixie with garlic pods and coriander leaves.The chutney should not become smooth.This tastes fantastic with Dosa.
Erra Karam Masala Dosa ~ Andhra Specials! 2007-08-29 03:20:00 This is my 100th post and I am celebrating it by posting my hubby dear's favorite dosa types - Erra Karam Masala
Dosa. Erra Karam as in Telugu means Red Chilli Masala, this I came to know is hubby favorite dish which he very passionately confessed during my Athamma's earlier visit. He said his mother used to make hot hot dosas and he won't even budge from the table and continue eating them. Never counts how many devoured. He says the hot spicy nature mixed with the hot from tawa makes this one super duper dish to eat. Well I had to believe him, so I asked Athamma for the recipe. She infact had two! No end to these people's fancy to Red chillis!In the early years of our marriage, I had tough time preparing anything and meeting dear hubby's nod. It used to be so funny, on one side of the table you would see one puffing and dabbing himself off because of the spiciness, on the other side another person, so cool as if there is nothing amiss in the dish. I was referring to my Dad who is Read more:Andhra
, Specials
Recommend Site To A Friend
