Paratha Recipes: Stuffed Egg Parathas

Ingredients:

1. Wheat flour – 2 cups.
2. Pepper – ½ tea spoon.
3. Coriander leaves, chopped 1 tsp.
4. Eggs (boiled and mashed) – 4.
5. Water to knead as required.
6. Ghee or oil – 2 table spoons for shallow frying
8. Salt 2 tea spoons.

Method of preparation:

1. Sieve wheat flour and 1 tsp. salt together and gradually add water and make stiff dough.

2. Cover with a damp cloth and aside for 20 minutes.

3. Boil the eggs and mash well, add 1 tsp. salt, pepper, coriander and 1 tsp. ghee or oil. Mix well and keep aside.

4. Knead the dough until smooth and divide into eight equal balls.

5. Roll out each ball into a 4” diameter circle, and place 1 tbsp. egg filling in the center of each circle.

6. Fold up the edges and shape them into balls again.

7. Now roll out the stuffed balls on a floured board to a circle of 5’ diameter.

8. Rub a little oil or ghee on one side, heat a tava and fry the paratha with little ghee or oil.

9. Cook until both sides turn golden brown, turning once or twice.

How to make Palak Paneer?

Ingredients:

1. Oil - One table spoon
2. Butter- one table spoon
3. Ginger-garlic paste- one tea spoon
4. Tomato pieces- three table spoons,
5. Palak -1 ¼ cups
6. Paneer-1 ¼ cups
7. Salt to taste
8. Dry mentis leaves-1/2 tea spoon
9. Sugar- 1/4 tea spoon
10. Garam masala (spicy items) - A little quantity
11. Cream- two table spoons.

Preparation of Gravy: First of all prepare the gravy.

1. Take one cup of onion pieces, ten cashew nuts and four green chilies.
2. Keep al the above three items (1) in a cup and fill that cup with 3/4 of water only (not fully) and mix them in that water of the cup.
3. Keep the cup (2) on a burning stove (flame should be in low and small in size), that is with little amount of heat and keep the cup on the stove for 10 minutes and heat it.
4. Take it out (3) from the stove and grind the contents (present in the cup) and keep the grinded items aside.

Method of preparation of Palak paneer:

1. Take a vessel (moderate size), pour into it, the oil and the butter and heat them on a stove.
2. Add ginger- garlic paste and tomato pieces to the contents in the vessel (1) and stir them.
3. Keep the vessel (2) on a moderate flame and heat it for 5to6 minutes and at the same time go on stirring the contents.
4. Then add gravy (already prepared) to the contents in the vessel (3) and heat I for another 5 minutes and keep them aside.
5. Then take the palalk in a dish and pour water into it and then boil the palak and take out the boiled palak from the dish and grind it.
6. Add to it (5), already grinded paneer pieces, mentis leaves, sugar, garam masala (spicy item), sufficient salt, cream and stir all the contents thoroughly.
7. Keep them (6) on a moderate flame for a while and take them out from the stove.

IDLI SAMBAR

As u all know how to make IDLI i am here by telling Sambar recipe
Ingredients:
Idli batter
Bengal gram dal/channa dal-1/2cup
Moongdal-1/2cup
Small onions-5 or 6
Red chilli Pwd-1tsp
Coriander Pwd-1tsp
Coriander and Curry leaves
Tomoto-1large no.
Tamarind -small piece
Salt to Taste
Turmeric a pinch
Seasoning ingredients
Oil-1tbsp
Preparation:
1.First pressure cook bengal gram and moong dal along with tomoto and turmeric.
2.soak tamarind and onions separately,so that onions skin comes out easily.
3.Once the pressure comes out,smash the dal with wooden stick,to that add red chilli and coriander
pwd,tamarind juice,coriander and curry leaves,salt.
4.Heat a kadai with oil add seasoning ingredients and small onions,once the onions fry add the dal
mixture to that and mix well.
5.Allow it cook till comes to close.
6.Serve hot hot IDLI SAMBAR.

Thotakura Pulusu

Thotakura Pulusu with rice

I have already blogged three recipes using chauli aka amaranth greens, Thotakura Pappu (dal), Thotakura Pesarapappu (with yellow moong dal and more of a stir fry dish) and Thotakura Vepudu (stir fry). For those who love these greens, here’s a popular dish from our parts, a tangy stew, Thotakura pulusu, made of simple ingredients that is subtly spiced, sweet, tangy.

Thotakura Pulusu Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons

Cuisine: Andhra

Ingredients:

2 1/2 cups finely chopped thotakura leaves and stalks (tightly packed)

1 big onion finely chopped

4-5 green chillis slit length wise

1/4 tsp turmeric pwd

lemon sized tamarind (soak in a cup of warm water and extract)

1 tsp jaggery or sugar

1 tsp rice flour (optional)

salt to taste

For tempering/poppu/tadka:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp methi seeds

1 tsp split black gram dal

1 tsp channa dal

4-5 dried red chillis (tear into pieces)

5-6 garlic flakes crushed or large pinch asafoetida

10-12 curry leaves

1. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, methi seeds and let them turn slightly red. Add split gram dal and channa dal and let them turn red. Now add garlic, red chillis, curry leaves, chopped onions and green chillis and sauté till onions turn slightly pink (approx 3-4 mts).
2. Add the thotakura and stir fry for 4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 6-7 mts).
3. Add the tamarind extract and jaggery and combine well. Add 3 cups of water and cook for another 9-10 mts or till the rawness of tamarind disappears and the gravy thickens. If you find the gravy too watery, sprinkle the rice flour and combine. Cook for a minute and turn off heat.
4. Serve with white rice.

Bendakaya Pulusu Recipe (Bendi curry)

Pulusu aka stew is a typical Andhra preparation which is a tamarind based gravy dish that provides a tangy flavor to vegetables, lentils (pappu pulusu), meat (mamsam pulusu) or fish (chepala pulusu). Pulusu originates from the word ‘pulupu’, the tangy flavor of tamarind or lemon. In our parts of Andhra, jaggery or sugar also make an appearance in most pulusu preparations. Bendakaya pulusu is a simple recipe of okra cooked in tamarind sauce where the flavor of okra is brought out well in this tangy gravy dish. The simplicity and flavor of this dish is accentuated by the distinct tamarind tang and subtle aroma of methi seeds and curry leaves.

Bendakaaya Pulusu - Lady’s finger cooked in tamarind gravy

Bendakaya Pulusu Recipe

Preparation: 30 mts

Serves 4-5 persons

Cuisine: Andhra

Ingredients:

1/4 kg okra/bendakaya, wash, pat dry and cut into 1 1/2″ pieces

2 medium sized onions, finely chopped onions

1 tomato finely chopped

2 green chillis, slit lengthwise

10 curry leaves

1 tsp red chilli pwd (adjust)

1 tsp coriander pwd

1/4 tsp turmeric pwd

1 tsp jaggery, grated (adjust)

small lemon sized tamarind, extract pulp

salt to taste

coriander leaves for garnish (optional)

1 tbsp oil

For poppu/tempering/tadka:

1/2 tsp mustard seeds

big pinch methi seeds/menthulu/fenugreek seeds

few curry leaves

1. Heat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss for a half a minute till the flavors come out and take care not to burn them.
2. Add the chopped onions and green chillis and saute for a minute. Add the okra pieces and salt and combine. Cook on medium flame for 12-14 mts or till the onions and okra are lightly browned.
3. Add chilli pwd, coriander pwd, turmeric pwd and salt and combine well. Add the chopped tomatoes and cook further for another 4-5 mts.
4. Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly. Remember, ‘pulusu’ is a gravy dish and should be of a slightly watery consistency.
5. Once cooked, garnish with coriander leaves and serve hot with steamed rice.

Pulihora (Tamarind Rice)

One popular version of Andhra style preparation that is absolutely loved at home involves the use of roasted sesame seeds powder. The moment it touches your tongue, you are hit with addictive flavors that make you crave for more. To savor the true taste of traditional recipes like Pulihora, its advisable to prepare from scratch and resist the temptation to follow the easy route of MTR Pulihora instant mix. Yes, even though instant mixes make our life convenient, store bought mixes lack the authentic home made flavors and aromas. Wouldn’t you agree?

Pulihora Recipe

Recipe source: Amma

Prep & Cooking: 45 mts

Serves 4-5 persons

Ingredients:

2 cups raw rice (cook such that each grain is separate, spread to cool)

1/2 tsp turmeric/haldi/pasupu

15-20 fresh curry leaves

salt to taste

large lemon sized tamarind (soak in a cup of hot water and extract pulp)

1 tsp jaggery or brown sugar

1 tbsp channa dal (split bengal gram)

1 tbsp urad dal/minappapu/split black gram

1 tsp teaspoon mustard seeds

1 tsp cumin seeds

3-4 medium dry red chilli

4-5 green chillis slit length wise

1 1/2 tsps finely chopped ginger

1/4 tsp hing/asafoetida/inguva

1 1/2 tbsp roasted sesame seeds pwd

2 fistfuls roasted peanuts

3 tbsps oil

1 Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
2 Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, ginger, asafoetida and few curry leaves and fry for a few seconds.
2 Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears, approx 5-7 mts. It will be a like a thick but flowing paste. Remove from heat.
3 Add the cooked tamarind mix and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle the roasted sesame seeds pwd and roasted peanuts and combine well. Let it sit for at least 3-4 hours for the flavors to set in.
4 Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and yogurt. Makes a complete meal.

Note:

Pulihora tastes best after sitting for a couple of hours from the time of preparation. Another version is to replace sesame seeds pwd with a tsp of black mustard seeds pwd (ava podi or paste).

Andhra Chicken Pickle

For a good many years I couldn’t get myself to eat chicken pickle or any non-veg pickle for that matter. Not until one Sunday when a friend invited me home for lunch (remember those combined studies days!). She coaxed me for a very long time with pleading looks, “Taste the gravy, at least”. And taste I did. I am ever grateful to her for getting me to taste this heavenly ‘Kodi Avakaya’. She even gave me a bottle of chicken pickle prepared by her grandmother to take home. I regret not asking for the recipe. One of the best chicken pickles I tasted to date.

The chicken pickle I’m posting today is a tried and tested special one that our family relishes with dosas, rotis and rice. Don’t cut corners and follow the instructions to the T and you can’t go wrong. Among the numerous Kodi Pachadi recipes I tried, this one is close to the flavor of my friend’s grandmother’s pickle recipe.
Andhra Chicken Pickle recipe

Prep & Cooking: 1 hr 15 mts

Cuisine: Andhra

Ingredients:

1 kg chicken with bones, cut into bite sized pieces

1 1/2 tbsps ginger garlic paste

1 1/2 tbsps red chilli pwd

1/2 tsp turmeric pwd

juice of 3 lemons, heat for 3 mt and cool

1 1/2 - 2 tbsps salt (adjust)

4 tbsps oil

Dry roast and make a powder:

3 tbsps coriander seeds/dhaniyalu

1 tbsp cumin seeds/jeera

1 tbsp poppy seeds/khus-khus/ghasagasalu

1 1/2 tsps methi seeds/methulu/fenugreek seeds

6 cloves

2″ cinnamon stick

1 elaichi/cardamom

1 star anise

For tempering/poppu/tadka:

pinch of methi seeds

30 fresh curry leaves

3-4 dry red chillis

15 cloves garlic, slightly crushed

3/4 cup oil

1. Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.
2. Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.
3. Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.

Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.