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 ANDHRA THALI | ANDHRA LUNCH

Its been my long time wish to try out other state foods.I really got bored of making our usual sambhar, vathakulambu etc..So with my hubby’s acceptance and

guidance i tried andhra thali as a first step .He had tasted andhra food in some restaurants like Nandini , Nagarjuna .So he told me the names of dishes they serve in the platter .I googled and found good recipes from some of the blogs. They came out very well. My hubby thoroughly enjoyed all the dishes i made. I too loved it. My

daughter who is a fussy eater loved the food. I was very happy that my first attempt in andhra food was a big success. While cooking i found some ingredients

,they use commonly in almost all the rec ipes.They use Red chillies , Ginger & Garlic paste , Hing and ajwain. .I think these ingredients gives the aroma and spiciness

in their food. My house was filled with nice aroma when i prepare all these dishes.People who love spicy foods must try andhra food. Ok,coming to the platter ..

In the above picture Andhra Sambhar , Tomato Rasam , Mamdikaya cauliflower pachadi , Ivygourd poriyal ( Tindora curry) , Palakura pappu ..

PALAKURA PAPPU / DAL PALAKMy hubby told this recipe tasted exactly l ike the one he had in restaurants. Thanks a lo t sailu’s food .  

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 INGREDIENTS 

1.  Toor dal/red gram dal/kandi pappu– 2 handfuls or 1/4 cup 

2.  Palakura/palak/spinach leaves–

2small bunches ( washed andfinely chopped) 

3.  Big onion – 1 no ( chopped) 

4.  Turmeric powder - a pinch 

5.  Green chillies – 2-3 nos ( slitlengthwise) 

6.  Ginger – 1/2 inch piece ( chopped) 

7.  Thick Tamarind extract – a tsp (soak berry sized tamarind and add the

extract) 8.  Salt & water – as needed 

For seasoning (Use a tsp of ghee) 

1.  Mustard seeds – 1/2 tsp 

2.  Cumin seeds/jeera – 1/2 tsp 

3.  Urad dal- 1/2 tsp 

4.  Garlic cloves, crushed – 3-4 

5.  Red chillies – 2 nos (pinched ) 

6.  Curry leaves – few 

METHOD 

1.  In a pressure cooker, place dal,

washed and finely chopped palakleaves, onions, green chillies, gingerand turmeric powder. Add 1 to 2 cups

of water and pressure cook upto 2

whistles.

2.  Heat ghee in a kadai, add

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mustards seeds and after they start to

dance , add cumin seeds, urad dal,crushed garlic, pinched red chillies and

curry leaves and fry for half a minute.

3.  Add this to the pressure cooked

dal along with salt and combine. Addthe tamarind extract and cook on slow

to medium flame for 5-7 mts without lid

or till you get the consistency of yourchoice.Add water if necessary

Enjoy mixing with plain white rice and ghee !!NOTE 

1.  For variations u can try sauting the onions , green chilles , palak leaves in litt le oil before pressure cooking with dal.

2.  Always do the seasoning in the end.

3.  If u want u can do the seasoning using oi l and add little ghee on top of the dal.

4.  Give a standing time of at least half an hour before serving for all the tastes to blend.

ANDHRA SAMBHARI got the following recipes from here. If u wanna try varieties of andhra thali,u must visit this blog to get a good idea. She has given nice collection of recipes.Thanks

Srinithya

INGREDIENTS 

1.  Carrot,potato – 1 no each 

2.  Drumstick- 1 no 

3.  Tomato - 1 no (chopped) 4.  Big onion –1 no ( chopped) 

5.  Toordal- 1/2 cup 

6.  Gooseberry sized tamarind – soak in warm water. 

7.  Red chilli powder – 1/2 tsp 

8.  Madras sambar masala / any

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sambhar powder – 1 tsp 

9.  Poppy seeds/gasalu-1 tsp 

10.  Coconut dry / kobbari –2tsp 

11.  Ginger garlic paste- 3/4 tsp 

12.  Oil-2 tbsp 

To temper 

1.  Mustard seeds -1 tsp

2.  Jeera / cumin seeds –1 tsp

3.  Hing -2 pinches

4.  Red chillies – 1 no ( pinchedto two)

coriander leaves–

 to garnish. METHOD 

1.  Pressure cook toor dal and the

vegetables . Set aside.

2.  Dry roast poppy seeds, grated

coconut and grind it to make a pastealong with sambhar powder. keep aside.

3.  In a wide mouthed kadai , add

oil and temper the mustard seeds , jeera

, hing and turmeric.

4.  Add the G&G paste and sautewell. Add the chopped onion and

tomato pieces.

5.  Saute till tomato turnsmushy.Add the tamarind extract and salt

, few curry leaves.Allow it to boil for

few mins.

6.   Now add the cooked dal andveggies along with ground poppy seeds

 paste.

7.  Boil for 10 mins in medium

flame. Remove and add corianderleaves.

Serve with hot , plain white rice adding little

ghee !!NOTE 

1.  The vegetables should not be over cooked.

2.  As per the original recipe , madras sambhar masala is used . But i used my home made sambhar powder.

3.  I also used red chillies while tempering and i tempered at the end.

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MAMDIKAYA CAULIFLOWER PACHADI | RAW MANGO

CAULIFLOWER PACHADIThought she has given varieties of pachadi in her blog , i chose this one just becoz of this combination. I wanted to try this combo and it sounds unique and

different.I’ve got an yummy raw mango dish to add in my mango recipes list.  

INGREDIENTS 

1.  Green Raw mango pieces - 1no

( medium sized)

2.  Grated cauliflower florets -1/2

cup

3.  Garlic cloves –  5-6 nos (

chopped)

4.  Red chilli powder – 2 tsp

5.  Roasted cumin fenugreek

 powder-1/8 tsp

6.  Turmeric-1/8 tsp

7.  Chopped garlic pods-3 tbsp

8.  Salt-to taste

9.  Water –  As needed.

To temper1.  Oil-1 tbsp

2.  Mustard seeds-1 tsp

3.  Jeera –  1/2 tsp

4.  Curry leaves chopped –  few5.  Hing-2 pinches

METHOD 

1.  Peel the skin of raw mango and

chop it finely.(Its better if u grate it )

2.  Remove the cauliflower floretsand add in boiling water along with

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little turmeric powder and salt.

3.  Remove and grate it. Set aside.

4.  Heat oil in a pan add mustard , jeera , curry leaves and hing

5.  Add garlic and fry till

 brown.Now add veggies and fry for 2seconds

and close lid and cook till soft,stir in

middle to avoid burning. Add little

water if necessary.

6.  Add chilli powder , turmeric

 powder and salt.

7.  Mix and cook for sometime.

Serve with rice as a side dish !!

TINDORA TOMATO CURRY | IVYGOURD TOMATO STIR FRYI have never used tindora in my cooking . So for a challenge i tried this curry . My husband who hates tindora loved this a lot.

INGREDIENTS 

1.  Dondakaya/ivy guard chopped

length wise-1 cup

2.  Chopped tomato – 1 no

3.  Chopped big onion –  1no

4.  G&G paste –  1/2 tsp

5.  Red chilli powder- 2 tsp6.  Salt-to taste

7.  Curry powder-2 tsp ( i used

garam masala powder)

8.  Dry coconut powder-1tsp ( i

used grated coconut)

9.  Turmeric-1/8 tsp

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10.  Oil-3 tbsp

To temper1.  Mustard seeds-1 tsp

2.  Jeera - 1/2 tsp

3.  Curry leaves- few

4.  Coriander leaves- few to garnish

METHOD 

1.  Pressure cook ivy guard pieces till

done ,drain excess water and set aside.

2.  Fry the pieces in 1 tbsp of oil until

crisp and set a side

3.  Heat oil in a pan and temper all theabove ingredients.Add onion , ginger

garlic paste and fry for 5 minutes till raw

smell emanates.4.  Then add tomatoes and cook tillsoft.

5.  Add all the powders , salt and ivy

guard pieces.Fry for 5 more minutes.

6.  Add coriander leaves and serve.

It smells and tastes gr8 with rice as well as roti. !!NOTE 

1.  I dint deep fry the tindora pieces instead i shallow fried it for sometime and proceeded the recipe.

2.  Make sure the tindora is not overcooked while pressure cooking.

TOMATO DAL RASAMI made slight changes in the actual rec ipe to suit my hubby’s taste. It tasted excellent and flavourful the next day. I reheated the rasam and used the same for two

days

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 INGREDIENTS 

1.  Finely chopped tomatoes-3 nos

2.  Berry sized Tamarind

3.  Cooked tuvar dal -1/4 cup

4.  Ajwain/vamu /carom

seeds/omam-1/2 tsp

5.  Hing-2 pinches

6.  Crushed garlic- 4 cloves

7.  salt-to taste

8.  Red chillies-2 nos

9.  Turmeric powder -2 pinches

10.  Black pepper powder –  1 tsp

To temper

1.  Mustard seeds –  1/2 tsp

2.  Jeera –  1 tsp

3.  Curry leaves –  few

Coriander leaves –  to garnish.

METHOD 

1.  Pressure cook toor dal with littleturmeric powder till mushy and set

aside.

2.  In a cooking bowl, add water ,

tomatoes and tamarind.

3.  Cook till soft and reserve the

 boiled water .

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4.  Grind the tomatoes and tamarind

to make a paste.

5.  Crush ajwain with hands and set

a side.

6.  Heat oil in a pan add

cumin,mustard,hing,ajwain and drychillies.

7.  Fry well and add garlic

 pieces.saute till golden brown.

8.   Now add mashed dal,tomato paste, water, crushed ajwain , pinched

red chillies , salt and pepper powder.

9.  Boil for sometime . I added little

sugar while boiling.

10.  Garnish with coriander

Serve hot !!

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posted by CHITRA at 7/25/2012 02:40:00 PM