src='https://mylivechat.com/chatinline.aspx?hccid=19036553' type='text/javascript'/>
$

REGIONAL CUISINE

ANDHRA CUISINE




Andhra Pradesh – The cuisine of Andhra is based mostly on regional variation,  its rich cultural heritage and the influence of the Royal recipes from the Nawabs. The cuisine of Andhra Pradesh is mixed between the eating habits of the Hindus and Muslims style of eating. Being the largest producer of rice in India, Andhra cuisine is mostly rice based which can be eaten with vegetarian or non-vegetarian. Andhra is also the hub of red chillies which makes most of the dishes very spicy or fiery. The traditional delicacies of Andhra are absolutely mouthwatering having a liberal use of spices.The cuisines of Andhra Pradesh can be categorically classified based by its regions like Andhra, Telangana, Rayalaseema, Kosta (Coastal) Andhra and Hyderabadi cuisine.Specialities of Andhra food are spicy and hot like the Pulihora also known as tamarind rice, Andhra pappu, Appadam, Pesaratu, Gongura Chutny,Ava Kaya,Panasapottu kura,Gutti vonkaya kura,pappu charu,pachi pulusu,majjiga pulusu,ulava charu etc....

Andhra Recipes



Snacks 


Pesarattu (Moong Dal Dosa) Andhra Specaility



Main Ingredients

For batter 


2 cups  whole moong dal (green gram) - pesara gullu
1/2 th Cup rice 
1 1/2 inch ginger chopped into pieces(crushed)
5 small green chilli chopped
 1/2 tea spoon fenugreek seeds

FOR TOPPING 


5 onion  medium size-chopped
1 tea spoon zeera
 Cashew nuts -broken 10(optional)
 150 grams edible oil for smearing the pan.
 Cilantro/coriander leaves/dhaniya patta is optional

Method

  1. Firstly, pick and rinse the moong beans.
  2. Then soak the moong beans  and rice 4-6 hours in enough water.
  3. Drain and add the moong beans along with the rest of the ingredients mentioned above for the batter.
  4. Add some water and grind into a smooth paste.
  5. Remove the batter in a bowl or pan.
  6. rest the batter in warm place for fermentation for about 1-2 hours 
  7. On a griddle or flat pan, smear a little oil/ghee.
  8. With a big spoon, pour the dosa batter on the center of the griddle and use the same spoon for spreading  in circular motion the moong dal dosa batter into a round shape.
  
9.Pour some oil on the sides and in the center of the dosa.
    
10.Sprinkle the finely chopped onion, green chilies and coriander leaves as topping
 11.Press these with the spatula so that they get stuck to the batter which is getting cooked.
 12.Flip and cook both sides a couple of times till crisp and browned.

serve the Moong Dal Dosa or Pesarattu hot with Upma and Coconut Chutney or ginger chutney


************************************************************


BAGARAA BAINGAN -TRADITIONAL HYDERABADI CUISNE 

Bagara baingan is traditional dish of Hyderabadi cuisine which forms part of Indian cuisine this is basically side dish with Indian flat bread (chapati/pulka/nan/roomali roti) or with with Biryani.


Main Ingredients



500 gm small baingans/aubergines/Egg Plants

1 tsp cumin seeds
½ tsp turmeric powder/haldi
2 tea spoons coriander powder
1 tea spoon cumin powder 
11/2 tea spoon red chili powder
4 tbsp oil 
1 big onion chopped (or coarsely minced)
3-4 green chilies, chopped

salt 

For the masala paste


2 tbsp raw peanuts
2 tbsp desiccated coconut
2 tbsp white sesame seeds/til

For Seasoning /Tadka/tampering 

1 table spoon mustard seeds
2 dry chilies 

1 tsp cumin seeds

2 inch stick of cinnamon

2-3 cloves

1 bay leaf
cardamom
2 tbsp chopped coriander leaves, chopped
1 lemon sized tamarind ball made to juice 

¼ cup water





Method
  1. heat a tava add little oil to wok/tawa/kadai and Dry roast raw peanuts,sesame seeds and lastly add desiccated coconut 
  2. roast the spices with the coconut. till you get nice  aroma of the roasted spices cook them.Keep aside and  after the spices cooled,make coarse paste of the roasted ingredients with water in your blender or mixer,keep aside
  3. make juice of lemon size de seeded tamarind in warm water and keep it aside
  4. Now wash the baingan/aubergines/egg plants (small ones only)Make slit in four corners from bottom keeping the stem intact 
  5.  soak them in salted water for 15-20 minutes.(this will help to arrest oxidization(blackening of egg plant)
  6. drain after 15-20 minutes. in a pan heat 2 -3 cups edible  oil and add the baingan/Egg plant and 1 tsp salt. saute over low fire for 8-10 minutes.The egg plants should be 80 % done 
  7. Now remove the 80% fried egg plants from wok 
  8.  heat the remaining oil. add cumin seeds ,mustard seeds ,dry chilies ,and other whole spices listed above and let them splutter.
  9. Now add Coarsely done onions(onion paste)
  10. Now add 2 tsps of Ginger garlic paste 
  11. cook for 5 minutes till garlic paste looses its raw flavor in medium flame.
  12. now add the Peanut and sesame seeds  paste and start to fry it.
  13. continue frying the masala paste.cook in low flame (else the masala get burnt)
  14. add the turmeric powder,Coriander powder,Cumin powder,Red chili powder  to the paste.
  15. mix the all powders with the masala paste.Stir well
  16. fry the paste for about 20-25 minutes till the oil starts to float on the surface. and now add the cooked baingans along with 1¼ cups water.
  17. mix and simmer for 8-10 minutes.Add little sugar (1 /2tsp) add tamarind juice
  18. add more salt if required. as we have added salt to the baingans while sauteing them. garnish bagara baingan with coriander.
  19. serve bagara baingan hot with rotis, phulkas, parathas, pooris or flavored rice.

Note : Those who like to have the recipe in red color,they may replace 50% of Tamarind juice with Tamato puree and replace turmeric with permitted artificial food color red 

Instead of Tamarind juice you may add sour curd in beaten form 

************************************************************************************

RESTAURANT STYLE SAMBAR (TAMIL NADU SPECIAL)


Ingredients Needed

To Grind as paste


Roasted gram / Fried Gram / daliya - 2 tsp
Tomato - 1 big
Shredded coconut - 1 tbsp
Sambar powder - 2 tsp
Hing / Asafoetida - 1/4 tsp




 


For the Sambar 


Toor Dal - 3/4 cup
lauki (small piece cut into cubes) ,Brinjal /  - 3 -4 small
Drumstick  - 1
 Onions - 4
Tomatoes - 1
Green chili - 2
Coriander leaves - handful
Salt to taste
Tamarind /Puli - 1 lemon size or paste 2 tablespoon (tbsp.)

Jiggery ; grounded 2 Tea spoons or sugar 1 ½ spoon




For Tempering/Tadka


Mustard seed, Urad dal - 1/4 tsp
Cumin seed - 1/2 tsp
Round Dry Chillis - 2 – 3
Curry leaves (kaddi patha) - 5
Chilli powder,

Turmeric,Dal chini


Method 
Preparations 




Wash and pressure cook the toor dal to a soft consistency by adding enough water.

Wash and soak the tamarind, extract the pulp, keep it aside.

Grind to paste roasted gram, 1 Tomato, coconut, sambar powder, asafoetida to a smooth paste by adding water.

Chop the vegetables and keep it aside. Slit the green chili into two pieces.

Cooking the  sambhar



Place a dish/wok//kadhai on stove in low flame




Add any edible oil  for Tadka (2 table spoons)

Add Tadka spices,sliced onion to the hot oil ,add curry leaves and dry chilli,reduce the flame

Add ½ t spoon red chilli powder and ¼ th T spoon turmeric and Salt (1 T spoon)

 Add all cut vegetables to the kadhai


















Pakashala -Indian kitchen recipe


Cook for some time (5-10 minutes)

Add sambhar masala paste to kadhai with vegetables.

Cook for another 5 minutes

Now add Tamarind water (1 cup ) to the Kadhai

Cook for another 5 minutes

Add mashed toor dal to the sambhar(toor dal should be fine and smooth and individual dal should not be visible add another cup of water)


Once the dal is well cooked, add 2 cups of water,.

Now  add coriander leaves and half spoon sambhar powder and cook until sambar comes to boil and remove from heat.




Serve with
 Idlis,dosa,medhu vada or with Plain rice


**************************************************************************************

PUNJABHI DISH- KADAI KAJU MASALA 


Main Ingredients:




1-1½ cups Cashew Nuts
3 medium Tomatoes, pureed
1 tsp Ginger-Garlic Paste
1-2 tbsp Fresh Cream (Optional)
1½-2 tbsp Oil
1 tbsp Oil/Ghee
Salt to taste


Masala Paste  


2 medium Onions, peeled and quartered
1 inch Cinnamon
3 Cloves
3 Green Cardamoms
1 heaped tbsp Dhania/Coriander Seeds
½ tsp Jeera/Cumin Seeds
1 tsp Sugar (Optional but recommended)
4-5 Dried Red Chillies (Kashmiri or any mild variety. as per your to taste)
6-8 Cashew Nuts, 1 bay leaf ,1 tsp saunf (fennel seeds)


Spice powders 




½ tsp Garam Masala (Adjust acc to taste)
½ tsp Kitchen King Masala (Optional)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves, crushed
¼ tsp Amchur Powder/Dried Mango Powder (Optional)
Grated Panner (cottage indian Chese) will enhance the taste of this dish(optional) 

Method:

  1. Grind all the ingredients listed under onion paste to smooth paste without adding any water. Keep it aside.
  2. Heat about 1 tbsp of oil or ghee and add cashew nuts. Roast these nuts on medium to low heat till they change colour to golden. Remove from pan and keep it aside.
  3. In a same pan add about 1½ to 2 tbsp of oil or ghee and add ground onion paste. Cook it on medium flame, stirring continuously, till its raw smell disappears and the oil starts to leave the sides, about 7-10 mins. This is a crucial step and be patient as the under cooked onion paste will turn the curry to taste bitter!
  4. Mix in crushed kasuri methi and ginger-garlic paste and stir it for another 2-3 mins. Add all the spices (garam masala, any brand  masala  and amchur powder) and give it a good stir, about 1 minute.
  5. Next, mix in tomato puree and cook it for 3-4 minutes. Mix in salt to taste, a tsp of sugar if needed, and about 1½ -2 cups of water and bring the curry to gentle boil, about 5-7 minutes.
  6. Add fried cashew nuts, and fresh cream if using, and adjust the seasonings. Let it simmer for another 5 minutes for all the flavors to blend well.Add grated Panner at this stage
  7. Switch off the pan and garnish with chopped coriander leaves. Serve this Kaju Masala
****************************************************************

RAJASTHANI  KADHI PAKORA


Main Ingredients



For the kadhi


4 cups curds (dahi), beaten

2 tbsp besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste

For the pakodis 


1 cup besan (Bengal gram flour)

2 tbsp chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
salt to taste
oil for deep-frying

For the tempering


12 mm. (1/2") stick cinnamon (dalchini)

2 cloves (laung / lavang)

2 whole dry kashmiri red chillies

1/2 tsp fennel seeds (saunf)

1/2 tsp coriander (dhania) seeds

1/2 tsp cumin seeds (jeera)

1/4 tsp fenugreek (methi) seeds

2 tsp grated ginger (adrak)

4 to 6 curry leaves (kadi patta)

1/2 tsp chilli powder

2 tbsp oil


Method


For the pakodis 





    Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.

    Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.

    Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

    For the kadhi

    Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.

    Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.

    Simmer for 10 to 12 minutes.

    How to proceed

    Add the pakodis to the hot kadhi and mix well. Serve hot.

    ****************************************************************

    SOYA CHAAP MASALA - MALVANI CUISINE





    Recipe for malvani soyachaap masala .


    Main Ingradients 


    1/2 kg soyachaap & washed and soak in water
    Special Malvani Masala
    2 tspn coriander seeds
    2 dried red chillies
    1 tej patta
    1 inch cinnamon
    2 green cardamon
    2 tspn jeera
    1 tsp Sha Jeera ( Maine Nahi Dala Becouse Mere Pass Tha Nahi )

    Edible Oil for Tadka/seasoning/cooking gravy  


    Method 


    roast all the above masalas & keep aside
    in a Handi/Kadai/Wok /Pan  Add Oil & Roast 1/2 cup scrapped coconut till goden brown

     ow add two cups small cut onions till onions become pink
     let it cool & make a paste using all the above mentioned Roasted Masalas & Coconut Onions 
    .
    In a Handi/Kadai/Wok/Pan take Mustad oil (or any other edible oil) & Add the paste ( Malvani Masala ) saute them untill brown

    then add the soyachaap cook for 8min on low flame

    then add Spices - haldi, little bit Red chilli powder  and chicken masala if u have (optional)

     cup tomato Puree
     Let it cook on medium flame for 10 mins then 
    Add two cups water add salt as per taste & cook on medium flame till done

    Garnish with corianderleaves & serve hot

    ****************************************************************

    SOYA CHILLY 





    MIAN INGRADIENTS

    ● 1 cup soaked soya chunks
    ● 1/2 cup capcicum slices
    ● 1/2 Sliced onions
    ● 1 cup sliced cabbage
    ● 2 spoon garlic paste
    ● 2 spoon ginger paste
    ● 1 spoon green chilly paste
    ● 1 Spoon soya sauce
    ● 2 spoon apple ciedar vinegar or ( 1spn regular vinegar)
    ● 1 spoon chilly sauce
    ● 1/2 cup fresh coriander
    ● 1 spoon olive oil
    ● salt to taste
    ● 2 spoon cornflour disolved in water
    ● 1 glass water


    METHOD

    Take a nonstick pan put oil 
    add capcicum cook for while
    add garlic ginger paste n chilly paste stir well and add soaked soya chunks
    add all 3 sauce, salt and water. 
    Then as soon as it cums to boil add cornflour dislove.
    As its gravy gets thicken add onions and cabbage   cook for 1 min and garnish with fresh coriander n serve.

    ****************************************************************

    RAJASTHANI DAHI  ALOO



    Rajasthani Famous side dish prepared in creamy little sour yogurt sauce,simple dish yet relishes all method is also pretty simple,just few steps.  

    MAIN INGREDIENTS


    500gm aloo (potatoes) boiled and peeled and diced ino big cubes
    1 tbsp ginger-finely sliced (ginger garlic paste may be alternative)
    a pinch asafoetida 
    1 tsp cumin seeds 
    1/2 tsp garam masala 
    2 tsp coriander powder
    1/2 tea spoon Cumin powder. 
    1/2 tsp chilli powder 
    1/2 tsp turmeric powder 
    1 cup yogurt (curd) 
    3-4 green chilies 
    2 tbsp clarified butter 
    1 tbsp coriander leaves-chopped
    2 tsp salt 
    1 Onion big (chopped into pieces)

    2 tea spoons corn flour(optional for thick gravy)

    Preparations 

    1)Boil the potatoes in medium flame (upto 80% done) 

    Method 

    1)Take Curd (yogurt)into a bowl add turmeric,chili powder,garam masala,coriander powder,cumin powder,1tea spoon salt,Mix well 


     


    2)place kadhai/wok on stove in low flame,Add butter ,add cumin seeds,after cumin seeds splutter,add chopped onion,Now add Ginger paste,fry till it looses raw flavor.add little Hing (asafotida),cook till onions browns



     


    3)Add  boiled  potato cubes to kadhai,fry till the potato gets crispy outer texture,Now Add masala powder mixed curd slowly,keep the flame low(else the curd cuddles) stir continuously and slowly and add chopped coriander leaves,check the salt serve hot 






    Add Red chili powder to gravy and add little water



    Note :

    Those who wants  thick gravy they may add thin batter of corn flour and stir
    Green chilies (slit vertically) are optional,kids may not like too spicy food,if you want you may add to the ghee with chopped onions .
    You may use baby potatoes for even better taste

    ****************************************************************

    Royal Hyderabadi-Veg-Kebabs 


    Here is the delicious Shikampuri kebab recipe for you from the royal kitchens of Hyderabad. Give it a try and enjoy the unforgettable flavor





    Main Ingredients

    2 potato (Aloo) par boiled 
    1 cup cottage cheese (paneer) 
    1 cup cauliflower (phool gobi) 
    1 cup cabbage (patta gobi) 
    2 green chilly (hari mirch) 
    1/4 th cup blanched green peas(matar)
    1/4 tsp azinomotto powder
    1 cup  Gram flour(besan)
    2 Tea spoons Rice flour 
    1/2 tsp red chilly powder (lal mirch ki powder) 
    oil for frying
    1 tbsp clarified butter (ghee) 
    1 tsp salt (namak) 
    1 tsp of Mint leaves(Pudina patti)
    1 tbsp coriander (dhania patti) 




    Method  :




    Boil, peel and grate potato.
    Grate paneer (Indian cottage cheese)also.
    Finely chop coriander leaves<mint leaves and and green chili
    Grate both the cauliflower and carrot,cabbage.
    Heat oil in a pan and fry chopped onion cabbage,cauliflower, with Azinomotto (MSG)powder.
    After frying for few minutes, add mashed potato paneer, green peas,green chili and 1/2 tsp salt and cook until the water dries up.
    Add gram flour and Rice flour to the frying  pan 
    Remove it from the flame and let it cool.
    add chopped coriander leaves and Chopped Mint leaves
    coarsely mince it on blender 

    Make small circles of the mixture and keep aside.
    Heat oil in a pan.
    shallow fry them until they turn golden brown.

    Turn the tikki upside down and repeat the process
    Serve them hot  with Green Mint Chutney.
    ****************************************************************

    CHOLE MASALA - PUNJABHI CUSINE 


    Main Ingradients 

    Cinnamon stick - 1 “, 

    Dried ginger - ½” pieces,

    1/2 whole star anise,

    ½ bay leaves, 

    ½ tsp nutmeg powder)

    Cumin – 1 tsp

    Red Chilli Powder - 1 tsp

    1 tsp dried Mango Powder ( amtur)

    1/4 tsp turmeric powder 

    1 tsp dried Kasuri Methi

    2 tbsp Oil

    1 tbsp Butter

    Salt to taste

    Mint or Corinder leaves for garnishing

    Fresh Cream for garnishing


    Method


    Soak the kabuli chena (chick peas over night)

    Pressure cook the Kabuli chana with salt and turmeric powder for 3 whistles until they are soft . 

    Drain , reserve the water separating chole from the water and keep aside. 

    Heat 1 tbsp oil in a kadhai , add the cumin seeds. When the seeds stops crackling, add the onion, ginger and garlic and saute till the onion is golden brown.

    Add the tomato and all the whole sabut masala.

    Saute till the tomato turns soft.

    Then remove from the heat and wait till the masala comes to normal temperature and ready for grinding.

    Grind the masala.

    In the same kadhai add 1 tbsp oil and 1 tbsp butter.

    Add the preapared masala , chilli powder, amchur powder, dried kasuri methi and salt.

    Saute for some time then add the Kabuli chana and continue to stir.

    Then add the remaining water of chole (which we have kept away after boiling the chole) and mix well.

    Simmer for 10 to 15 minutes. 

    No need to cover.

    Check for required consistency.

    Add extra water if you need.

    Finish off with adding a garnishing of mint or coriander leaves and fresh cream.

    Serve with basmati rice or nan


    **********************************************************

    DAHI WALE ACHARI ALOO




    Main Ingradients


    500 gram small baby potatoes

    1 cup yogurt

    3 spoon ginger garlic chopped or paste 

    2 green chillies

    1tbs mustard seeds

    1tbs Cumin Seeds (jeera)

    1/2 tbs Fenugreek seeds( methi seeds)

    Salt to taste

    1tbs red chilli powder

    1tbs Turmeric powder 

    1tbs dry coriander powder

    2 dry red chillies

    Mustard oil for cooking


    Method 



    Prick potatoes with fork dont remove skin


    In bowl take yogurt, 1 spoon ginger garlic paste salt and little bit Turmeric 


    Add potatoes in this marinade keep side for one hour

     

    In pan heat mustard oil when smoke out switch off the flame  let this cool 


    Now place the  pan again on stove when oil come warm add mustard seeds jeera dry red chillies and methi seeds


    when this seeds come crackal sound add chopped ginger garlic and green chillies mix it well cook till aroma comes out 


    Add potatoes with marinade and mix well 


    Add salt red chilli powder dry coriander powder and Turmeric powder


    Saute potatoes when oil come out add little bit water cover with lid cook till potatoes comes soft and dry serve hot

    **************************************************************

    Lachha Paratha/ Parantha :






    Main Ingredients for preparing Lachha Paratha:


    Flour : 500 gm
    Ghee : 200 gm
    Oil : 1 tbsp
    Sugar : 1 tsp
    Salt : to taste
    Water : as required
    White till : 50 gm (optional)

    Procedure for preparing Lachha Paratha:

    Make a soft dough with flour, oil, sugar & water.
    Keep aside for 30 minutes.
    Divide the dough into equal size balls.
    Sprinkle white till.
    Roll each ball with a rolling pin to a thin circle.
    Grease it with oil.
    Cut the circle in 1” strip.
    Spread oil over it.
    Press lightly the strips towards the centre to show the layers clearly.
    Again roll it.
    Shallow fry the lachha paratha on a preheated tawa.
    Spread ghee & fry over low heat until golden brown.

    Serve Hot With Saag/Subji/Dal etc

    ****************************************************************

    PUNJABI SIDE DISH SPRING ONION PANNER 










    Main Ingradients :


    400 GMs paneer cubed and soaked in hot water for 10 MTS
    2 bunches spring onions chopped up(keep stalks separate)
    10 cloves garlic crushed
    1" ginger grated
    2 medium tomato's chopped
    Butter
    1 tbsp cumin powder
    6 green chillies chopped
    1 tsp turmeric powder
    2 tbsp cream

    Method:


    Warm Butter,sautee tomato,chopped chillies,

    add chopped spring onions,salt,cumin powder,ginger,garlic,and cook on low for abt 5 mts.
    Add the chopped stalks,and,cook on high for 3 MTS.Add the paneer,stir well,check seasoning,

    add cream and take off heat.

    **************************************************************