Академический Документы
Профессиональный Документы
Культура Документы
All the recipes have been actually tried and served. Taste is highly individual and the proportions
of the ingredients may vary to suit one’s taste
Peel of the outer layer of mango and grate into a fine pulp. Cook the rice and transfer while hot
into a wide steel dish. Spread uniformly and make a small trough at the centre. Pour the grated
mango pulp into the trough and cover with rice. Sprinkle fenugreek powder and salt.
Pour sesame seed oil into a frying pan and heat. Add mustard seeds and cumin seeds. After they
crackle, add, groundnuts, split black beans and split Bengal gram fry to light golden colour. Add
red chilli pieces, turmeric powder and finally asafoetida. (Time is the essence here. Sense of
proper seasoning comes out of experience!). Remove the pan from over the fire and pour onto
the rice. Allow 5 minutes. Mix the rice thoroughly (be careful it may be still hot).
Your mango rice (maamidikaya chtraannamu) is ready. Enjoy!!
Recipe: Onion pacchhi pulusu (I am sorry I do not know the English word but assure you it tastes
fantastic and you love it.)
First take all the ingredients needed for gojju podi in a frying pan and roast them lightly in a little
groundnut oil. Then fine powder in a mixer. Keep this gojju podi aside
Soak the tamarind in hot water.
Grate the onions and the green chillies into fine pulp.
Pour groundnut oil into a frying pan and heat. Add mustard seeds. After they crackle, add, split
black beans and split Bengal gram fry to light golden colour. Transfer the fine pulp of onion and
green chillies. Fry to reddish hue. Reduce the flame. Add salt and turmeric powder. Mix. Squeeze
the tamarind kept for soaking to get tamarind juice. If needed pour some more water and squeeze
thoroughly. Add the juice and the jaggary into the contents of frying pan. Allow to cook. Add curry
leaves and 2 teaspoons of gojju podi. Mix thoroughly and cool. Thorough cooking is indicated
when oil starts floating. Remove and transfer into a bowl. Onion pacchhi pulusu is ready for
serving. You can take with rice or chapathi.
1.First of all, rinse and wash the gongura leaves thoroughly under running water. Spread them
over a dry cloth for removing water.
2. In a frying pan add a little groundnut oil. Add chillies, coriander seeds, asafetida, mustards and
fenugreek seeds and dry roast them (do not burn!!). Put them aside
3. Now add fresh groundnut oil in the frying pan and then add gongura. Fry over slim fire. Mix
thoroughly. Gongura gets fried fast and becomes a lump. Remove the gongura lump.
4. In a mixer, add the dry roasted stuff from step 2. Add salt, turmeric powder and the gongura
lump and grind thoroughly.
5. Collect in a bowl to serve the tasty Gongura pachhadi.
Instead of dry red chillies, one can use green chillies also for this pachhadi.
People fond of onions, may cut onions into tiny pieces and sprinkle over gongura pachhadi and
eat along with rice.
1. Add a little water to the curd and churn it vigorously. Add turmeric powder, salt and Bengal
gram flour and mix thoroughly. Keep aside.
2. Add groundnut oil into a frying pan. After it is heated, add the seasoning material. When they
start turning reddish, add cut onion pieces, cut green chillies and cut tomato.
3. allow them to soften.
4. Slowly add to the contents of the frying pan with continuous mixing the curd mixture from step
1. DO NOT stop mixing until the entire curd mixture is transferred. Reduce the flame to simmer.
5. Add curry leaves and coriander leaves. The material starts curdling. DO NOT allow complete
curdling.
6. Remove the pan from over the flame. Transfer the contents into a bowl.
7. Eat with chapathi or puri.
Wash the tomatoes under running water, wipe with a clean cloth and keep aside for drying. Cut
them into small pieces.
Pour sesame oil into a frying pan and heat. After oil gets heated add mustards, asafetida and dry
red chilli pieces. Mix.
Slowly add the tomato cut pieces. Mix and allow them to mild fry.
Take tamarind and add bit by bit over the frying tomatoes.
Add turmeric powder and salt. Mix. Reduce the flame to simmer. Close the lid.
Intermittently remove the lid and mix the contents. The mix starts becoming viscous.
Add fenugreek powder and red chilli powder. Mix thoroughly. Close the lid.
That the tomato pachhadi is ready can be understood when you see oil drops floating on the
mass.
Remove the pan from over the fire. Transfer the contents into a bowl.
It is a versatile pachhadi. Take with any stuff: rice, chapathi, paratha or puri.
Recipe: Alasanada-Bajji
Ingredients
1. Alasandalu (Black eye-peas) : 1 kg
2. Onions : 4 (cut into fine pieces)
3. Green chillies : 7-8 (cut to fine pieces)
4. Coriander leaves : Take out leaves from 40 strands and grate
5. Salt : To taste (for 1 kg alasandalu, one full teaspoon)
6. Groundnut oil : enough for frying
First soak alasandalu in water for 4 to 5 hours. Drain the water and grind to fine dough in a
grinder. Sprinkle water as needed during grinding to get fine dough. DO NOT add too much
water. The dough does not come out correctly.
Add to the dough, the cut onion pieces, green chillie pieces and salt. Knead uniformly.
Make large marble size spheres out of the kneaded dough.
Add oil into a skittle (frying pan) and heat.
Fry the dough spheres in the heated oil. Carefully turn them with a perforated ladle around for
uniform frying to reddish colour.
After frying, remove them from oil carefully.
Eat with tomato pachhadi.
Wash saggubiyyam in water thoroughly. Drain out the water. Leave for 3 hours.
Mild roast the groundnuts. Grind them in a grinder to fine powder. Keep aside the powder.
Deep-fry the potato pieces in sufficient oil. Keep them aside.
Add 3-4 spoons of fresh oil in the skillet for seasoning. Add the seasoning ingredients.
After seasoning, add the soaked saggubiyyam into the skillet. Mix thoroughly.
Add salt and again ix thoroughly. Cover the skillet with a lid. Keep it over a low flame for 5
minutes.
Intermittently keep mixing.
Towards the end add the fried potato pieces and groundnut powder. Mix thoroughly.
Your Saggubiyyam upma is ready or serving.
Stuffing ingredients
Onion 1 bulb. Cut into in to pieces
Carrot 1 stick Cut into in to fine pieces
Green peas 2 teaspoons
Grated cabbage 4 tablespoons
Ginger and garlic pulp 1 teaspoon
Red chillie powder 0.25 teaspoon
Pudina (mint) leaves Take out leaves from 10 strands and grate them into fine pulp
Coriander powder 0.25 teaspoon
Table salt to taste
Mix all the stuffing ingredients (stuffing mix)
Add salt for taste to the Maida flour. Add a little oil and knead into dough. Make small round
pieces out of the dough.
Roll the rounds to chapatti size and cook on a griddle (Chapatti Penam)
Cut these Maida chapattis into three long pieces
Make cone shape from the cut pieces of Maida chapatti.
Slowly stuff the cone with stuffing mix. Roll the edges over the stuffing mix delicately in the form a
triangle.
Close the edges with Maida dough.
Deep-fry the triangles in oil to reddish hue.
Samosas are ready.
Vegetables
Brinjals 6 (cut each brinjal into six or eight pieces)
Tomatoes 4 (cut each tomato into four or six pieces)
Salt to taste
Dry mirchi powder ½ teaspoon
Turmeric powder a pinch
Take two teaspoons of groundnut oil in a skillet and heat over stove.
Add the seasoning ingredients and gently fry in the oil.
Add dry mirchi pieces.
Then add tomato pieces into the skillet and allow them to get fry-cooked
Add the brinjal pieces. Thoroughly mix.
Add a little water (careful!. No excess just a little for fine cooking!)
Gently cook over a small flame for 10 minutes. Feel the cooked brinjal.
Add salt, mirchi poder and coriander powder and a little turmeric powder.
Wait for three minutes.
Brinjal-tomato curry is ready. Serve hot.