Andhra dishes

I don't know about the above recipe but the actual Gun Powder ( Kandipodi is what we call in telugu) as Kandipappu ( Toovar dal ) is the main ingredient and here it is for all of you.
Ingredients

Toovar Dal : 2 Cups
Moong Dal : 1 Cup
Channa Dal : 1 Cup
Red Chilli Powder : 1 Cup
Hing : 1 Tsp
Jeera : 2 Tbsp
Salt : As per taste.

Method
1. Dry fry all the dals separately till golden brown in colour.
2. Add the jeera and hing to the dals when they are hot and keep them aside to cool.
3. Grind all the ingredients together except salt and red chilli powder to a coarse to fine powder.
4. Add red chilli powder and salt to the ground mixture and store in an airtight jar.

· Options: Mix with til oil and steaming hot rice just like that or even can be accompanied by sambar or kadhi which is a good combination
· Mix this powder with little oil or curd and can be made like chutney to eat along with dosa or idly

Dear Prema,
once I bought paruppu podi from one Andhra lady selling pickles. It was very tasty. i think this paruppu podi you have said must be the same. It was not very dry, it was somewhat slightly oily. But the taste was very good. Anyway I shall try your recipe. Pl. clarify - is channa dal bengal gram dal (kadalai paruppu) or pottukadalai-the one we use for chutney?
Thank you
varloo

I dont understand the tamil names what you were telling me but you have to use the bengal gram dal ( chana dal ) not the chutney chana dal for this recipe. Hope this is clear now.

Enjoy
Prema

Sorry... I forgot to add this bit. You want to enjoy the real taste of this kandi podi, mix this powder in hot rice along with ghee or til oil and eat along with chopped raw onion.

Hope you enjoy this
Prema

Here is another famous Andhra Recipe for all of you who like this.

MIXED DAL POWDER (Pappula Podi)

Ingredients

Channa Dal : 1 Cup
Urad Dal : 1 Cup
Moong Dal : 1 Cup
Chana Dal ( Chutney dal) : 1 Cup
Ground Nuts : 1 Cup
Til : 1 Cup
Jeera : 2 – 3 Tsp
Dry Red Chillies : As required
Salt : As Per Taste

Method

1. Fry separately groundnuts, til, & dry red chillies till light brown in colour and grind separately and keep aside.
2. Fry the rest of the dals , cool and grind expect chutney dal.
3. Grind the Chana dal (chutney dal) separately and add salt & ground chilli powder , mix all the ground dal's and store in an airtight container.
·

Eat with hot rice mixed with ghee or til oil.

N'joy!!!
Prema

Hai Prema,
Thanks for the prompt reply. I shall try it and let you know. Pl keep posting Andhra recipes, powders specially.
Varloo

Hi All
Here am starting a new thread with Andhra dishes. Typical Andhra food is well known for its spices & taste.I wish ladies from Andhra would join me. Any suggestions and corrections are most welcome.

Gutti Vankaya Kura ( bhara baingan)

Brinjals- 1/2 kg(medium sized)

Onions-200gms

green chillies-4 to 5

Turmeric- 1/2 tsp

chilli powder-4 tsp

corriander powder- 3tsp

jeera powder-1tsp

garam masala- 1tsp ( this is optional)

Bay leaves- 2

Corriander leave- accordingly

tamarind pulp- 100gms( according to your required taste )

salt, oil-200ml

Firstly you need to slit the brinjals onto four parts and soak them in water containing 1tsp of salt.( salt prevents brinjals turning into blackish in color)

1. Grind onions & green chillies to a fine paste .
2. To this grinded paste add turmeric , chillipowder , corriander powder ,jeera powder ,corriander(hara dhaniya) garammasala & salt .
3. Now stuff this mixture into the slit brinjals properly.
4. Take a pressure pan add oil , after the oil heats add bayleaves and brinjals one after the other.Let the brinjals fry until the color changes,mean while you can add the remaining paste left and fry it.
5. when the brinjals are half done add the tamarind paste. you can add little water if required and pressure cook for 3 to 4 whistles.

You can have this curry along with chapathi or any variety of Rice( white rice , coconut rice).



Coconut Rice


This is one of the famous recipe of coastal Andhra.

Rice- 1kg

coconuts -3

cardomoms- 5

cloves- 8

cinnamonstick- 2 inch

Bay leaves-4

Turmeric- 2tsp

Oil-100ml

Ghee- 20ml

salt- As required.

For this rice you need to extract milk from the coconuts.You can mix water to the extracted milk to get the proportion.( It is not that only pure coconut milk is used , we can dilute the milk by adding water)

Soak rice for 30 to 40 min.( If its basmati rice).

For 1 glass of rice 1 1/2 glass of water is required, i.e; 1: 1 1/2 is the proportion.

Take a thick bottomed cooking bowl add ghee & oil , let it heat add cloves cardamoms, cinnamon & bayleaves.let them fry for 2 min add turmeric and extracted coconut milk according to the quantity of rice. Add salt and bring it to boil and add rice. when the rice is 3/4th done put on a low flame and cook for another 5 to 10 min.

Hope you would enjoy these recipes.
Anuja

Chicken Fry

Ingredients:
Chicken- 500gms
Gingergarlic paste-3tsp
turmeric- 1/2 tsp
Red chilli powder- 4tsp
garam masala- 2tsp
corriander powder- 2tsp
jeera powder- 1 tsp
Khus- khus powder- 1tsp
salt- according to your taste
Food colour- 1/2 tsp
oil for deep frying the chicken.

Cut& clean the chicken to medium sized pieces.

Marrinate these chicken pieces with gingergarlic paste + salt + turmeric + chillipowder+ corriander powder + jeera & khus khus powders + garam masala + food colour + little water . let this marrinate for 15 to 20 min and cook until the chicken becomes dry, with regular stirring. ( Lot of stirring may break the chicken pieces)

Heat kadai pour the oil & deep fry the chiken pieces until done, garnish with onions & fried curry leaves .

Chicken Kurma

chicken- 1 kg
onions- 2
tomatoes- 2
green chillies- 2
gingergarlic paste- 2tsp
grated coconut-2tsp
corriander powder- 1tsp
jeera powder - 1tsp
black pepper powder- 1tsp
turmeric- 1/2 tsp
red chilli powder-4tsp
garam masala- 1 1/2 tsp
cashews & khus khus paste-2tsp
cardamom-2
cloves- 4
cinnamon- an inch
Bay leaves- 2
corriander leaves- handful
pudina- handful
oil- 100ml

Pan + oil + bayleaves + cardamom, cloves& cinnamon +gingergarlic paste let this fry for a while then add cashew & khuskhus paste, fry until the oil seperates+ onions + green chillies , fry until the onions turn brown now add the gratedcoconut+ turmeric + Redchillipowder + corriander powder + jeera powder + black pepper powder + tomatoes , cook this until the tomatoes get soften + corriander leaves ( dhaniya) + pudina leaves finely chopped + salt.....let this cook until the gravy is seperated from oil and add chiken , ( if required you can add very little water to this chiken) cook on low flame for 10 to 15 min and add the garam masala powder before you switch off the stove.

Hi Everybody here is one more mouth watering recipe of prawns from Andhra.People who like spicy food will surely like this.

Prawns- 1kg
onions- 3 medium size
green chillies- 8 to 10
tomatoes-3 medium sized
gingergarlic paste- 2tsp
turmeric-1/2tsp
mirchipowder-2tsp
salt
corriander powder-2tsp
jeera powder-1tsp
khus-khus powder-1/2 tsp
garam masala- 1 1/2 tsp
oil- accordingly

corriander leaves for garnishing

clean and de-vein prawns.

take a cooking pan add oil let the oil heat add onions & green chillies , fry until the onions turn brown in color add ginger garlic paste fry for 2 min add the cleaned prawns, let this cook for 5min when the color of the prawns changes to white add turmeric, salt , mirchi powder , keep stirring for 2 min add the tomatoes and cook until they become soft, let the prawns cook in the tomato gravy , continous stirring is required and after 8 to 10 min add the masalas( corriander , jeera & khus-khus powders) mix it well for another 2 min and add the garammasala & corriander leaves before switching off the stove.You can serve this with white rice or chapathi.

Note: As the prawns leave more water while cooking there is no need to add water later.Be sure that it does'nt stick to the bottom.
regards

Anuja