Aratikaya Pulusu(plantain tamarind curry)!

Aratikaya Pulusu is an andhra dish, very easy to prepare and very tasty dish.As many ppl dont know this recipe iam posting this recipe, which really takes few mintues to prepare and is usually served with the combination of daal in andhra,usually muddapappu(plain daal), which really tastes yummy.Here are the ingredients and process for cooking this dish.

INGREDIENTS:

Aratikaya(plantain)-1(cut into circular cubes of 1inch width)

Chopped Onions(big size onion)-1cup

Green chilli-4

Sugar or Jaggery-1tspn

Tamarind(dry)-lemon size

(soak tamarind in warm water and after 5min

squeeze it and collect the tamaring water-1cup)

Tadka ingredients : mustard seeds,cumin seeds,red chilli-1,

curry leaves, turmeric.

Red chilli powder-1tspn

Coriander powder-1tspn

PROCESS:

Take a pressure cooker,add a tbspn oil and once its warm add tadka ingredients and once they start crackling add chopped onions and chilli.

Fry till the onions are soft ,now add the plantain pieces (aratikaya pieces) to it and let it cook for 2min .

Now add the red chilli and coriander powder , jaggery, salt to taste and now add the tamarind water, if needed depending on the quantity you can add some water to it as the curry needs be saucy not a gravy curry.

Now close the lid and let it cook till one whistle , switch it off and once its cool take it into a serving bowl and you can add chopped cilantro before serving.

One of the delicious andhra recipe is now ready to serve with rice and daal.

Enjoy ur meal..

SPICY SORAKAYA CURRY!(Bottlegourd gravy curry)

I have tried three recipies for bottlegourd , which usually andhra ppl do know.But what i have obsrved is most of the ppl usually dnt like bottle gourd curry,so i wanted to try some different recipe which is tasty & spicy and can be served with both rice and roti.So today i just tried this recipe and it came out very well and my husband like it so much.So iam posting this recipe for

all of u.

INGREDIENTS:

Bottle gourd(sorakaya) pieces-1bowl (2inch cubes)

sliced Onion(med size)-1

Tomatoes-2

Green chilles-4

Red chillie powder-1-2tspn

Coriander powder-1tspn

Dry tamarind-1inch size ball

(soak in half cup warm water and squeeze it

after 5min)

and common ingredients for tadka

Cooking Procedure:

Take a kadai or pressure cooker.

Add 1tbspn of vegetable oil.

Once the oil gets heated,add tadka or popu ingredients.(mustard & cumin seeds, uraddaal,curry leaves).

Now add thinly sliced onions and also add sliced green chillies and fry them till they become soft .

Now add the bottlegourd pieces and tomatoes and let them cook for 3-4min, by closing the lid.

Now add turmeric ,salt to taste ,red chilli powder ,coriander powder and mix well.

Add the half cup tamarind water and close the lid and allow it to cook for about 7-8min.

By now it will be done,just check if all the pieces are cooked equally and take it into a serving bowl and add chopped cilantro for garnishing.

The spicy and tasty sorakaya or bottlegourd curry is ready to serve with rice or roti.Enjoy!

DELICIOUS GUTHIVANKAYA CURRY(Stuffed brinjal curry)

Guthivankaya curry is the famous andhra dish which is a favourite dish to most of us, and its my favourite dish too.I have learnt this recipe from my dearest mom, and iam sharing the recipe for all my frds.The process takes sometime but finally the output is a amazing dish.Below is the process and ingredients.

INGREDIENTS FOR STUFFING:

Roasted peanuts(remove the skin)-1cup

Dry and roasted sesame seeds -1cup(if u wish)

Red chillies -8-10

Coriander seeds-1tbsp

Cumin seeds-1tsp

Cloves-4

Cinamom Stick-1piece

Salt to taste

Tamarind(lime size)

Preparation Of Stuffing:

Soak the tamarind in half cup of warm water and then squeeze tamarind to get thick paste.

Grind the above ingredients to a fine and smooth paste and take it onto a plate and divide into 2portions.One for stuffing and one for gravy.

Stuffing the Brinjals:

Take fresh brinjals, wash them and dry them.You can keep the stems or remove them according to your interest.I wish to keep them to give the perfect look.

Now cut the brinjals in a plus shape slit towards stem side.

Fill the gap with stuffing by gently separating the slits with one hand , push the stuffing inside.

When all the brinjals stuffing is done, keep them aside.

Cooking:

You can use pressure cooker or kadai .If using pressure cooker just one whislte is enough to cook the brinjals equally.

Take a kadai and add a tbsp of oil.Add the tadka or popu seeds and curry leaves.

Add the half portion of paste kept aside for gravy and add a glass of water and tspn of turmeric .

Mix them up so that no lumps are formed.Make the gravy saucy and required amount of salt to taste.(you can add red chillie powder if u wish)

Now arrange the stuffed Brinjals in the gravy and cover the kadai with lid and let it cook for about 10-15 min on med flame.

Keep checking after every 5min,to see that brinjals are equally cooked and the paste doesnt stick to the bottom of kadai.

Once the brinjals are thoroughly cooked take the curry into a serving bowl or plate carefully,so that brinjals dont mash and add chopped coriander leaves.

Now the delicious and mouth watering guthivankaya curry is ready to serve with garmagaram

rice or roti.

Ghumaghumalade guthivankaya kura ruchi ni anandinchandi :)

Bhaji (curry for pavbhaji)!

Pav(bread for pavbhaji)!