Re: Gun Powder / Kandi Podi Hi there In your recipe you have mentioned Moong dhal.. Is it split skinless moong dhal or whole moong dhal or split moong dhal with skin ? Could you please clarify ? Thanks
Can somebody post the recipe for tomato chutney - andhra style? I really like the chutney served at restaurants and want to make it at home too. thanks Mythraeyi
Hi Ami, Just now I saw your request for eggplant pakodi. Here is the recipe. Ingredients: 10 -12 small eggplant (vankayalu) 1/2 cup Besan flour 2 - 3 sp red chillypowder 1 sp Ajwan (omam in Tamil) 1/2 sp Saffron colour Salt to taste oil to fry If you want to stuff, prepare 'alu masala' as per your taste. Method: Dont remove the stem of the eggplant. Wash clean and cut into 4 without spoiling the stem. Cut the eggplant like this + Just steam the eggplants for about 5 min. That is half cook the eggplants. Mix red cilly powder, ajwan and salt. Stuff this in eggplants. (If you want to stuff potato please make potato curry of your choice and stuff.) Keep them in a plate. Now pour some water in a bowl and put the flour, 1/2 sp red chilly powder, Salt, 1/2 sp ajwan and saffron colour. Make it like a thick paste. Dip the eggplants by holding the stem. Deep fry in hot oil. Remove when they are golden brown. Serve with chutney or tomato ketchup. After trying this give me a feed back.
Hello can some body of u post some pachadi receipes,i hav heard andra pradesh is very famous for pachadis using variety of vegetables, bye raji
Dear Telugu / andhra friends Let me BowBowBow u first...........read all ur veg recipe's.....iam crazy for VERY SPCIY ANDHRA FOOD.i love to eat only spicy food..........and i find ur recipe's motuhwatering........... Any body know...........ANDHRA RESTUARANTS WITH REAL ANDHRA TASTE IN CHEENAI............pure veg.........i used to go one in Pondy Bazaar. back side of NIADUHALL...........its is a very small hotel..but they serve typcial Andhra food i\with it orginal taste..........they also have all podi's, pickles........etc or.wher can we get all these podi's and pcikles............home made .......by andhra people........( even though we try it.its not upto their taste) tongue:tongue Thank u very much for sharing....... Waiting for ur reply..........
Hi all, This is the chutney which i generally make at home using carrot . Carrot grated---2 cups, Cumin-1tsp green chillie--4 curd -2tbs garlic-2 tamarind-just enough Take a pan and heat a spoon of oil ,fry the grated carot for about 3 mts . Remove the fried carrot and add a spoon of oil in the same pan.N ow add cumin,green chillies,garlic and in the end tamarind.Now put all the fried things in to the mixie .While mixing it add little bit of curd to get consistency.After blending it in to chutney do the seasoning with mustard,cumin,bengal gramdal,split urid dal,curryleaves and red chillies.Add the chutney to the sesoning and just cook it for 2 -3mts on low flame.Finally adjust the salt.Can be taken with rice or dosa. Hope you will enjoy this
Thank you for the carrot chutney. My husband likes diiferent chutneys. One small contribution by me--for tomato chutney u can add a 10-15 fried ground nuts & then gring along with fried tomatoes.The same u can be done with beerakaya(ridgegourd) & tomato. Can any one post mamidi kaya(mango) thokkudu pachhadi regards
Hi I would like to post borugula upma. Puffed rice One big onion - finely chopped lengthwise 4 green chillies - made into paste 1 tsp each of salt and oil Pinch of turmeric Tadka 1/2 tsp each of cumin, mustard seeds, urad dal, few curry leaves and one red chilli extras 1 tablespoon of roasted chickpea powder(putnala pappu podi) 1/4 cup of roasted peanuts 1 lime Preparation: First, take a big pot, fill half of it with tap water and add puffed rice to the water. Because of lightweight, they will float. Using your hands push them under water for few seconds. Let them soak water. Exactly after 5 minutes, remove them from water by taking handfuls and firmly squeezing the water from them by pressing the hands together tightly. Remove them all from water in this way and put them in a colander. In a large frying pan over medium heat, heat one tsp of oil and do the tadka (frying the mustard seeds, cumin, red chillies and curry leaves in oil). Add onions, saut them until light brown, then add green chilli paste, saut it till it turns from bright green to light green colour, don’t brown it. Finally add a pinch of turmeric and salt. Stir them all once and turn off the heat. Add this hot onion mixture immediately to puffed rice along with roasted peanuts and roasted chickpea powder. Mix them all together and add salt if needed. That’s it. Serve them as soon as you prepare them. Enjoy
