ANDHRA FISH FRY (chepala vepudu)

INGREDIENTS:

Fish fillets-6

Onion-1med size

Ginger-1inch size

Garlic clovs-3

Green chilli-6

Coriander poder-1tspn

Turmeric powder-1/4tspn

Red Chilli powder-2-3tspn

Chopped cilantro

Oil for frying fillets-3-4tbspn

Salt to taste


PROCESS:

Take the onionsginger,garlic,green chilli put them in a blender and make a paste.

Now take this paste into a plate and add red chili powder,coriander powder,salt ,turmeric and mix well.

Now take the fresh cleaned fish fillets and apply this paste on both the sides of the fillets and put them aside for about 30min.

Now take a pan add 3tbspn oil,once warm add cumin and mustard seeds,curry leaves and red chiili for simple tadka.Then add the fish fillets one by one carefully.Let them cook on low flame for about 5-10min on each side.Cook on both the sides by checking every 5min.Once done add chopped cilantro and serve hot.

The tasty and spicy fish fry is ready to serve with rice along with other dishes.Enjoy the taste of chepala vepudu .

MASALA VADA !

Here is a yummy snack for your family that is really easy to prepare and tastes delicious.I just love this snack very much, specially in this winter season you will love it in the evening time with some hot tea beside and spend some quality time with your family.

INGREDIENTS:

Chana daal- 2cups

Rice flour-2tbspn

Chopped onions-1cup

Green chilli-10-12

Ginger-1.5 inch size

Chopped coriander-1/2 cup

Curry leaves-1stem

Pudina or mint leaves- 1/2 cup

PROCESS:

Soak chana daal for about 4-5hrs, and then put it in a blender and grind it to thick paste.It should be like crushed mixture .Dont add water.If needed just add few drops.

Also grind the green chilli and ginder and add it to this mixture.Add chopped onions, coriander,curry leaves,mint leaves, rice flour and required salt to it and mix it well .

Now take a deep frying pan or kadai and add oil to deep fry vada.Once the oil is hot,put it on medium flame and prepare vada by taking small portions of mixture onto ur left hand and press it with your right hand ( to 1/2 inch thickness) and carefully drop them into oil.

Drop 4-5 vada at a time and turn them on both sides till they are golden brown in color.Once they are done you can take them into a serving plate and serve them with some sauce.

Garma garam masala vada are ready to enjoy :)

Dahi Vada (Majjiga Garelu) :

INGREDIENTS:

Urad daal-1cup

Yogurt-2cups

Onions chopped-1tspn

Green chilli chopped-1tspn

Ginger chopped-1tspn

Cilantro chopped-3tspn

Salt to taste

Oil for deep frying

PROCESS:

Soak urad daal overnight and next day grind it to a thick paste .(You should not add excess water else vada cannot be prepared properly).Add salt to taste to this batter.

Now prepare the dahi.Take a pan add 1tspn oil, once warm add mustard seeds, curry leaves, hopped green chilli ,onion,ginger ,cilantro and saute it for 3-4min.Add a pinch of turmeric powder.

Add the yogurt and stir well.Add 1-2 cups of water and keep stirring for 3min and add salt to taste and switch off the flame.Now the dahi is ready.

Take a kadai and add oil for deep frying the vada or garelu.You can prepare vada on ur left hand by pressing with your right hand or else you use a polythene cover on which you prepare vada and drop them in the oil once the oil is hot enough.

Keep turning vada on both sides and remove them once they are golden brown.Drop the vada or garelu in the dahi or majjiga that is kept ready.Repeat this for all the vada's and let them soak for few hrs to get the good taste of dahi.

Yummy yummy dahi wada is ready to serve..:)

Poornam Boorelu !

The delicious and yummy sweet of andhra is here .Try this recipe and enjoy the taste.It is one of the popular sweet in andhra prepared for almost all the festivals like sankranthi,diwali varalakshmi vratam.



INGREDIENTS :

Chana daal-1cup

Jaggery(bellam or gudd)-1.5 cup

Urad flour-1cup

Rice flour-1cup

Elaichi powder-1spn


PROCESS FOR STUFFING:

First take a mixing bowl, and mix the rice flour and urad flour with water to a thick consistency and add little salt for taste.You need keep this mixture overnight and then prepare the sweet next day.

For preparing the stuffing (poornam) take a pressure cooker and add the chana daal to it and add water 2cups(1:2) to it and let it cook for 5-6 whisltes on medium.Let it cool now.

Once the cooker is cool , check whether there is excess water ,if it exists put on a med flame and cook till daal is dry .Daal should be dry else you cannot make good stuffing.

Once daal is ready add the powdered jaggery to the daal and mix well.Turn the flame to low and cool daal by mixing it . We should be very careful preparing this stuffing.

Cook for about 10-15min and see the the mixture has turned to right conisitency where you can prepare round balls .Add elaichi powder and mix well.Now switch off the flame and allow it to cool.

Prepare medium size balls by applying ghee to your hands,and keep them aside.

PROCEDURE FOR BOORELU:

Take a deep frying pan and add enough oil for deep frying the balls.

Take the flour mixture that has been kept overnight, check for the consistency.It should be thick enough ,with slightly slippery nature.

Once the oil is heat take each sweet ball and dip it into the batter and put it in the oil.You can put 4-5 at a time for frying.Fry them till they turn golden brown color and take them off into a plate.

When you are done you can serve them with hot ghee..The yummy poornam boorely are ready to taste..:)

ANDHRA CHICKEN BIRYANI (chicken pulav)

This is one of the popular dishes prepared during sankranthi in andhra.My husband loves this dish very much.Very easy to prepare and really tastes delicious .Here are the ingredients and process which serves chicken biryani for a family of four...

INGREDIENTS:

Chicken - 250gm

Rice - 5cups

Onions -1/2 onion sliced

Green chilli - 10

Ginger garlic paste-2tspn

Garam masala-2tspn

Red chilli powder -2tspn+2tspn

Salt to taste

Chopped coriander

PROCESS:

First wash the chicken thoroughly and remove all the exess water and take it in a bowl to cook.

Add a tspn of oil, 2tspn of red chilli powder, little turmeric powder and required salt for chicken and mix them well.

Cover the pan with lid and allow it to cook for about 15-20 min on low flame till the chicken is cooked.

Meanwhile wash the rice and remove all the water by closing with a lid .Now add red chilli powder, garam masala and mix well and keep a side.

Once the chicken is cooked, you can start cooking the biryani.

Take a pressure cooker, add 2-3 tbspn of oil and once it is warm add cumin seeds mustard seeds, curry leaves, and then green chilli & onions and fry for about 4min.

Now add the rice and fry for about 4min and then add the boiled chicken to it , then add the required water for the rice(1:2 ratio).

Now add the ginger garlic paste, and required salt to taste and then close the lid of the cooker and let it cook for 3whisltes and then allow it cool.

Now the garma garam chicken pulav is ready to serve for your family :)

CHEGODILU (andhra snack)

Chegodilu is one of the popular south indian snack .The recipe is very simple and as sankranthi is on its way, try this recipe and enjoy with your family.

INGREDIENTS:

Rice Flour-1cup

Water -1cup

Oil -1tspn

Vamu (ajwain)-1tspn

Salt to taste

Red chilli powder-1tspn

PROCESS:

First take a cup of water in a bowl and add salt to taste ,add 1tspn oil and let the water boil.

Once the water is hot add the rice flour by stiring it and then immediately switch off the gas.

Mix it well ,add red chilli powder and vamu(ajwain) and mix it and then keep lid on the bowl.

Once it is cool try to prepare a soft dough by mixing it well with your hand.

Now take small portions of dough and roll it thin into 4inches long and join the roll by pressing it firmly.

Prepare all the rings to deep fry and keep them aside by covering with a lid.

Now take a kadai (deep frying pan) and add enough oil to deep fry .Once the oil gets heated, add the rings few (10-15)at a time and once they come up then put the gas on medium flame and let them fry.

It usually takes few mintues to get the color, so have patience and turn them in between .Check that the gas is on medium,if its on Low then it will absorb oil so becareful.

Deep fry all the chegodi and once they are cool you can store them in a air tight jar.

Tasty and crispy chegodilu ready...

NOTE: You can also make some changes .If yo want to add cumin seeds instead of vamu(ajwain) you can add them along with pesarappu(soaked for an hr before adding them ) i.e.,moong daal.

SHRIMP BIRYANI !

INGREDIENTS:

Prowns-1cup

Rice-2cups

sliced onion-1/2 cup

Green chilli-6

Ginger garlic paste-1tspn

Garam Masala-1tspn

Red Chilli powder-1-2tspn

PROCESS:

First wash the prowns well and remove all the water from it

and take it a bowl to cuk.

Mix the red chilli powder and enough salt and mix well and

add a tspn of oil and allow it cuk for 15min on low flame by

covering the lid and checking it once in every 5min.

Meanwhile wash the rice and remove all the water by using a lid and now add the garam masala powder and you can add 1tspn of red chilli powder if u like to eat spicy biryani..

Mix it well and keep it aside.

Once prowns are cooked you can start preparing the biryani.

Now take a pressure cooker ,add 1-2tbspn of oil and once it is warm ,add cumin and mustard seeds,add curry leaves,turmeric powder and 2 red chilli.

Now add onions and green chilli and fry for 2-3 min and once they are done add the rice and fry the rice for 2-3 min.

Now add the cooked prowns and then add the required water in 1:2 ratio, So iam adding 4cups of water for 2cups of rice.

Add enough salt for the rice and then close with the lid and allow it to cook for 3whistles(i cook for 3 whistles with my cooker),and put off the gas..

After 10min when there is no pressure ,remove the lid and take the Shrimp biryani into a serving bowl and add chopped coriander and serve it hot .

The Spicy and yummy Shrimp biryani is all ready to enjoy with some raita or sambar.