Andhra dishes

Great recipes, Anuja, will try these soon! Please share some spicy, hot, vegetarian recipes, too :)

Dear Friends,

Once i had Gun powder in a bachlor's place. It was red, spicy and i could taste coconuts, tamarind, chana dhal,red chillis and was oily. can somebody pl. pass me this recipe and i'm dying to eat it again

HI vidu,

I think u r referring to chutney powder. Click here for the recipe it is posted already in karnataka recipes. Chutney pudi

Bittergourd called as kakarakaya in Andhra.

Bittergourd- 1/2 kg

onions -3 medium sized

green chillies- 5 to 6

tomatoes- 4,medium sized

tamarind- lemon size(small)

turmeric-1/2 tsp

mirchipowder- 3to 4tsp

salt -accordingly

dhaniya powder- 2tsp( optional)

oil-4tsp

water-1glass

Peel and clean the bittergourd & cut into circles.mix salt and keep aside for 10min and wash properly.

Heat oil in a cooking pan add chopped onions& green chillies add bittergourd pieces after 2 min and let this cook under low flame for 10min, then add turmeric, salt & mirchipowder stir for 2 min add chopped tomatoes and add tamarind pulp after the tomatoes become soft.Add water and cook until your required gravy consistency, add dhaniya powder before switching off .

Potatoes- 500gms

onions-225gms

mirchi powder-2tsp

oil- 2tsp

tamarind pulp-5tsp

grated coconut-1tsp

salt

boil potatoes & cut to required size.

grind to paste grated coconut , tamarind paste, mirchipowder, salt.

heat oil in a frying pan add chopped onions fry until the onions are brown and potatoes fry for 2 min & add the grinded paste .......fry until the gravy sticks to the potatoes & becomes dry.

this dish goes well with chapathi as well as curd rice.

Regards

Anuja

red chillies..
chana dhall
urad dhall
hing
salt
til black
gur or vellam
fry the chillies...dhalls... in oil
fry salt dry..
soak the til and strain and dry fry untill pops...
now grind all together last add the gur or vellam one small marble size...
this is red ...like how it is from region to region coconut gets added when u go down south.....i did not mention the measure as all have mentioned.....
regards..sunkan

Ingredients:


Tomatoes-1/2kg

onions-50gms

tamaring pulp-50ml

mirchipowder- 2tsp

turmeric-1/2tsp

salt

oil-3tsp

mustard seeds-1/2tsp

fenugreek seeds-1/2tsp

jeera/cuminseeds-1/2tsp

curry leaves

groungnuts-50gms

til-50gms

dry coconut powder-50gms

corriander leaves for garnishing

1. fry and grind to fine powder :groundnuts , til & dry coconut without oil

heat oil in a pan add mustard seeds, cuminseeds,fenugreek, curry leaves& onions
,fry for 5min and add the grinded powder, mirchi powder, turmeric, salt
& tamarind pulp, let this cook for few min & add tomatoes ,cook well for 10min&
garnish with corriander leaves.

This curry goes well with Vegetable biryani or fried rice.

Regards

Anuja

Anybody knows recipe for Chakna?

Originally Posted by Thooral Mazhai

Anybody knows recipe for Chakna?

Chakna (or "chaakna") is a spicy stew made out of goat tripe and other animal parts. It is a speciality dish among Hyderabadi Muslims. The Chaknawadi neighbourhood near Charminar in Hyderabad (India) is famous for its chakna. In Pakistan, the most famous place for chakna is in Karachi's Hyderabad Colony neighbourhood.

Retrieved from "http://en.wikipedia.org/wiki/Chakna"

Hi

Here are some of my recipes, try it out.


Milagai thokku:

Milagai(green chillies)
Salt
Tamarind
Asafetida

Grind everything, heat oil, splutter mustard and add the ground paste and keep stirring. If u feel it hot add little jaggery.


Tamarind Chillies :

Cut green chillies and set aside. Heat oil, splutter mustard and fry chillies then add salt.. Once fried add thick tamarind paste, turmeric powder, asafetida and boil it. If u feel it is too hot add little jaggery.


Bajji milagai thokku:

Grind Bajji milagai, salt and tamarind. In a pan splutter mustard and asafoe and fry the paste.


Dosai milagai podi:

Red chilli –1.5 cups, channa dhal – 2 cups, urad dhal – 2 cups, sesame seeds – 2 spoons salt, asafoetida to taste.
Fry channa dhal, urad dhal, red chillies, sesame seeds separately, add salt, asafetida and grind it in mixie. If u need the podi coarsely grind accordingly.


Thengai milagai podi:

Grated coconut – 2 cup, red chilli – ½ cup, channa dhal – 1/2 cup, urad dhal - 1/4 small cup, salt, asafoetida to taste.
Fry all the above items and grind in the mixie.

This can be had with idli, dosa and upma.