andhra pradesh

05/01/23 kumars recipe file 1

ANDHRA PRADESHTHE SPICE REGION THE RICE BOWL OF INDIA.


HISTORY It was named after HYDER MAHAL. The Nizams are great lovers of food. They

were also famous for hosting feast, state banquets.

The Nizams had nobles who were mainly Muslims, Turks, Arabs, Persians and Afghans. They brought with them their own spices and their own cuisines.

Hence Hyderabad cuisine has some influence of the middle eastern countries.


Nizams also brought a few of his advisors and administors and learned people from Delhi and Lucknow.

This cuisine owes its origins to the Mughalai style of cooking of ASAF JAHI period.


SPECIALITIES The people of this region is predominantly

Muslims and Hindus. The Hyderabadi Muslims got their food

habits from the moghuls, while the Hindus had their own distinctive style.

The cuisine is considered as the spiciest and hottest of all the Indian cuisine.

The cuisine includes both the original Andhra cooking and the Hyderabadi cuisine with its moghul influence.


Hyderabadi Muslims prefer a liberal use of red meats and all most all their gravies are made of rich ingredients.

Haleem is a mixture of meat and cereals with the regular spices and is a must in all the Muslims occasions.

One of the most characteristics features of Hyderabadi cuisine is the use of tamarind as a souring agent, lime is used by the moghuls.


Early morning begins with nahari a lamb stew made from lamb trotters, seasoned with cassia buds, cardamom and potli ka masala ( which includes sandal wood, khas roots and dried rose petals). This is eaten with sheermal.


Andhra food is very spicy because of the abundant cultivation of chilies.

Guntur being the largest producer of chilies in the state.

The cuisine is largely vegetarian except in the coastal areas.

Fish and prawns are curried in sesame and coconut oil and flavored with freshly ground pepper and eaten with rice.

Traditionally the meal is served in a clean banana leaf or stainless steel thali.

The people eat sitting on the floor or on a low wooden stool.


The main course must include rice, dhal, vegetables like yam,ladies finger, brinjal and bitter gourd.

PULUSU and CHAARU are the two thick and thin clear soups respectively, eaten with rice.

PULUSU is made with tamarind and spices tempered and thickened with rice flour while CHAARU is a clear tempered soup.

Authentic Hyderabadi cuisine is served course by course.

Briyanis one of the India's finest food is closely associated with this region.


TOMATO PULUSU Cut and cook:

Rinse 8 ripe tomatoes and cut them to large pieces.

In a saucepan, heat a teaspoon of ghee. Add and toast the popu or tadka ingredients (cumin, mustard seeds - a pinch each).

When seeds start to splutter, add the tomato pieces. Stir in chilli powder, salt and turmeric to taste or quarter teaspoon each. Mix and cover with a lid and cook on medium high for about 10 to 15 minutes, stirring in-between.


Blend and Add:While the tomatoes are cooking, in a spice grinder, take 3 tablespoons of fresh grated coconut, add a tablespoon of toasted coriander seeds. Also 2 cloves and half inch piece of cinnamon stick. Grind to fine consistency.


Add this paste to the cooking tomatoes. Stir the mixture together and gently press the softened tomatoes with the back of the spoon to mush them. Add about half cup of water. Mix and taste it for spices and adjust the salt and chilli levels to your liking. Cover the pot with a lid and simmer on medium-low for another 10 to 15 minutes. When the pulusu starts to become thick, then turn off the heat.

Serve the tomato pulusu piping hot with chapati, puri or rice with little bit ghee drizzled on.


Kulcha the charcoal baked rotis, haleem made out of coarsely pounded wheat and spiced mutton gravy are some specialties.

Like southern foods dosa, pesarattu, uppma, rasam are also famous.

The spicy chutneys and pickles of Andhra especially mango and shrimps are famous in these area.

The last course is the thick set curd. Rice is the staple food served plain or else

flavored.


Avakkai, the hot mango pickle of Andhra pradesh, is a necessary adjunct to its food.

Ghee is served with rice and sambar. Til oil is used for cooking and for making

pickles. Andhra is also famous for its Gongura

patchadi- a form of cooked green chutney served with boiled rice and ghee.


SIGNATURE DISHES KODI VEPPUDU : dry preparation of chicken

and chicken liver is roasted with brown onion, curry leaves, ginger, garlic and spices.

THAKALLI PAPPU: tomatoes cooked in a spicy masala, sourness of tamarind and tempering of curry leaves, mustard, chilies and urad dhal.

DALCHA : dried beans and lamb which are stewed together and soured with tamarind, cumin seeds, red chilies and curry leaves.


DOUBLE KA METHA : a bread pudding sprinkled with pistachios and raisins.

GHOST KA BRIYANI : BAGHARA BAINGAN : small whole

aubergines, slit browned and cooked gently in a nutty sauce containing sesame seeds and peanuts.

TOMATO KUT : an aromatic puree of fresh tomatoes perked with tamarind,curry leaves and bits of browned garlic.

METHI MURGH : SHIKAMPURI KABAB :


MIRCHI KA SALAN : long chilies cooked in nutty brown sauce.

KHICHADI : made with rice, lentils and ghee.

KHAGINA : scrambled egg. ANDAY KE PIYOST : saffron flavored

diamonds made with egg, ghee, ground badam and khoya.

ASHRAFI : coins made with khoya. GILLE FERDOSE : literally means mud pot

from the heaven. Phirnee more of mava, pineapple and cherries.


BHOJWAR MASALA Coriander seeds :120 gm Bay leaves :5 gm Sesame seeds :100 gm Cumin seeds :30 gm copra :100 gm Ground nut :35 gm Stone flower (pathar ka phol):50 gm Channa dhal :35 gm


POTLI KA MASALA Coriander seeds :200 gm Sandal wood powder :25 gm Vetiver (khus root ) :35 gm Bay leaf :5 gm Rose petals dried :20 gm Black cardamom :25 gm Cassia buds :30 gm Cinnamon :15 gm Kalpasi :30 gm


POTLI KA MASALA


The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time.

Utmost attention is given to picking the right kind of spices, meat, rice, etc. Therefore, an addition of a certain herb , spice , condiment , or combination of all these add a distinct taste and aroma.

The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes.

The key difference from the North Indian cuisine is the presence of dry coconut and tamarind in its cuisine.


Traditional utensils made of copper,brass, earthen pots are used for cooking.

All types of cooking involve the direct use of fire. There is a saying in Hyderabad, cooking patiently or ithmenaan se is the key; slow-cooking is the hallmark of Hyderabadi cuisine.

The Slow-cooking method has its influence from the Dom pukth method used in Awadhi cuisine.


Cuisine of Andhra Pradesh Andhra Pradesh is famous for its hot and spicy cuisine along with its rich cultural heritage.

The cuisine of Andhra Pradesh includes both the original Andhra cuisine and the Hyderabadi cuisine, having a Mughlai influence.

Out of these two cuisines, the former one is more hot and spicy.


The traditional delicacies of Andhra are absolutely mouthwatering having a liberal use of spices.

Every meal that is snacks, lunch, dinner, etc, have their own specialty. The eating habits are quite varied as there is a mixture of Hindu and Muslim styles of eating.

The Andhra cuisine is mainly vegetarian and only in the coastal areas seafood is preferred.

The staple food of Andhra Pradesh is Rice, which is served with sambar . It is also served with other lentil preparations along with vegetables.


CHAARU

Pachi Pulusu

Majjiga Charu

Chintapandu Charu

http://www.telugudb.com/recipes/andhra-recipes/recipe.php?rid=387






HALEEM The cities of Hyderabad, India and

Karachi, Pakistan is also known for its delectable Haleem, which is available specially during Ramadan.

It is originally an Arabic dish, brought to Hyderabad during the Mughal period by the immigrants of Yemen,Arabs , Iran and Afghanistan, It was popularised by the Arab Diaspora of Hyderabad state.


Mitthi (sweet) and khari (salted) Haleem variants are served for breakfast in the homes of people living in the Barkas area of Hyderabad.

Haleem has also earned great appreciation from other communities in India for its delicous taste and mouth-watering aroma.

The salted variety is popular during the month of Moharram and Ramadan.


The high-calorie Haleem is the perfect way to break the Ramadan fast (iftar). The ingredients are beef or lamb, wheat, barley, lentils, spices and ghee and sprinkled with lemon juice and/or spicy masala to adjust flavor to the taste of the eater. Legend has it that it took nearly a week to make a perfect dish of Haleem.


A derivative of Haleem in which dried fruits and vegetables are used, is also prepared during Ramadan.

Haleem is also a traditional starter at Muslim weddings and other celebrations in Hyderabad. In September 2010, Hyderabadi Haleem was given GI status


SHEERMAL


HALEEM


MAKING OF HALEEM


PREPARATION OF HALEEM


SHEERMAL


kulcha


KODI VEPPUDU


THAKALLI PAPPU


DALCHA


DOUBLE KA METHA


BAGHARA BAINGAN

andhra pradesh

Food