ANDHRA SPECIAL VANKAYA GRAVY

Today's recipe is almost 100 years old, But i learnt it from my andhra friend tallam anu. She used to give some ideas to prepare some andhra dishes. It's a typical rustic Andhra dish, made with basic ingredients available at home but yet tastes great with plain rice! This was reserved for the cookbook but I thought it makes a great recipe for the blog too!


INGREDIENTS I USED: 

Egg palnt - 5 small in size 
Garlic - 3pods 
Cloves - 2 or 3 
Cinnamon - 1" stick 
Dry Red Chillies - 4 
Dry Coconut  - grated 1 tbsp 
Corinader seeds - 1 tsp 
Moong dal - 1/2 tsp 
Jeera - 1 tsp 
Salt - to taste 
Oil  
Ghee

METHOD:

Fry the Brinjal in ghee or in oil and keep it aside.before fry that  Split each vankay  vertically in to four parts ( but not completely ) and put them in salt water.Microwave it for 1 minute. Cut the onion and chilli into very minced pieces. Fry the coriander seeds,moong dal,red chilli, and grated coconut and then grind it like a paste. In a medium size pan heat 2 table spoons oil. Add above prepared paste and fry for 2 minutes to that fry the onion and chilli also with jeera,clove and cinnamon stick. Then add the Fried vankaya into that garvy. Keep it in flame for 2 minutes. Garnish with coriander leaves.

PANEER GRAVY

INGREDIENTS I USED:

Paneer cubes
Ghee
Cinnamon
Bay leaf
Clove
Chilli powder
Tomato puree
Tomato slices
Fried onion
Garlic pods
Ginger
Sour curd - 1/2 cup

METHOD:
Fry the onion in ghee.keep it aside. Grind the fried onion,tomato puree,sour curd, garlic pods,and ginger together with chilli powder. Shift all this mixture in to the pan. Make it like a thick gravy. Then finally add the paneer cubes into that gravy.( Before that boil the paneer in microwave for 30seconds to make it soft).leave all this mixture in flame for 5 minutes. Serve hot.

CHILLI PARATHA

TO MAKE PARATHA:
Flour-2cups
Oil/ghee-1tbsp
Salt to taste
Water to knead
Method: Mix flour, salt, & ghee then add water little at time & form soft dough. Keep covered with a moist cloth. Roll like thik poori.Then form a ball.Male it like a chapathi. fry it. And keep it aside.
INGREDIENTS:
Onion- 2
Green chilli - 8
Garlic - 3 pods
Ginger - little
Curry leaf 
Oil
Salt

To make a chilli paratha:
Cut the fried paratha into minced pieces. Keep it aside. Cut the onion,greenchilli,garlic,ginger,curry leaf and red pepper. fry it in a oil. To that add garam masala,salt, and minced paratha pieces. Fry all this together in a little oil..Keep it on a flame for 5 minutes. Then garnish with coriander. Serve the Chilli paratha with onion raitha.

GRAVY ITEMS FOR CHAPATHI

BHINDI MASALA
Bhindi also known as Lady Finger 1/2 kg 
Tomatoes 4 (medium)
Onions 2 (large) Green chillies 2
Red and yellow bell pepper
Garam Masala 1 Table spoon
Red chilli powder 1 tsp.
Oil 4 Table spoons
Chopped Coriander leaves 1/2 bunch
Salt to taste

 METHOD"

Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. Keep separately. splutter cuminseed,mustard,onion,chilli,tomato,red  yellow pepper and  curry leaf together. after sauce it out add the bhindi with this. to this add garam masala powder and chilli powder. Keep on heat for two more minutes and then remove the pan. Sprinkle some more garam masala on top .Garnish with coriander leaves and serve hot

  EGG PLANT GRAVY
3 Normal size egg plant - cut into pieces
Red bell pepper - 2
onino chopped
tomato - 1
green chilli - 4
chilli powder
or sambar powder - 3 teaspoon
pepper powder - 1 teaspoon
Mustard and
Garlic minced

 Procedure: Pour the oil in a pan. Splutter the mustard,minced garlic,chopped oninon,tomato,red bell pepper and green chilli. After fry all the things add the egg plan. if it is cooked properly add chilli powder. fry all the things together. before turn off the stove add a bit of pepper. garnish with coriander.(It is suitable to eat with chapathi)
. 

MALAI KOFTA:

Its a  dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with chapathi,nan and pulav rice side dish.


INGREDIENTS I USED:

FOR KOFTA;
baked potato (shreded)
paneer(shreded)
chilli powder
salt


Mix all the ingredients together make it like a small balls and fry it in a little oil.keep it aside.

 

FOR SAUCE:

• 2 large onions quartered
• 2 tomatoes quartered
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tsps coriander powder
• 1/2 tsp red chilli powder
• 3 tbsps nuts (cashews and almonds) ground into a thick paste
• Salt to taste
• 2 tsps garam masala OR chana masala

METHOD:
First heat the 3 tbsps of oil in a deep pan and fry the onions till light brown. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders. Add this paste back into the pan and fry till the oil begins to separate from the masala. Add the nut paste and fry for another 2-3 minutes.Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt. Bring the sauce/gravy to a boil and then reduce the fire to a simmer.Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes. Turn off the gas and sprinkle the garam masala or chana masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.Then serve hot for chapathi or pulav rice.

METHI PANEER MASALA GRAVY(KADAI PANEER)

INGREDIENTS I USED:

Paneer cubes
kasuri methi
Fried onion pieces
Tomoato
Tomato puree
Dhaniya powder
Chilli powder
Garam masala powder
Clove and cinnamon
Ghee or oil

METHOD:

Soak the paneer cubes in water and keep it in microwave for 1min. Drain the water,fry the paneer cubes and keep it aside.


In a sauce pan, fry the clove, chinnamon and kasuri methi in ghee or oil. Fry the onion and keep it aside. Grind the onion,tomato,chilli powder,dhaniya powder,tomato puree and garam  masala together. (dont add water,tomato water is excess enough to make a thick gravy)Mix all this in pan. stirr well till the masala smell goes off. Now add the fried paneer into the above mixture. Keep it in the fire for 5 min. Then turn off the flame.serve hot with chapathi.




NAVARATHNA KURUMA


INGREDIENTS I USED
Shreded Coconut
Fennel seeds
Garlic pods - 4
Ginger minced
Chilly powder - 1 tablespoon
yoghurt cream - 2 table spoon
VEGETABLES:
Paneer
Potato
Beans
Carrot
Peas
Corn
Cluster bean
Bell pepper
Cucumber
cauliflower

METHOD:


Heat a pan with oil. Fry the clove,cinnamon,garlic pods and curry leaf together. To this add all the baked vegetables and paneer with that. Close the pan and keep it for 5 min. Grind the cocount with garlic pods,ginger,fennel,chill powder,and cream. Add all this mixture to vegetables.stirr well till the masala smell goes off..keep it in flame for 5 minutes. Serve hot.

DIWALI SNACK ITEMS(8)

POONDU KARASEV RECIPIE


INGREDIENTS

Bengal gram flour - 1cup
Rice flour - 1/2 cup
Salt - required amount
curry leaves
Refined oil

TO GRIND A PASTE
Garlic - 1 whole
Red chilli
Pepper

PROCEDURE:

1. Mix the bengal gram flour and rice flour together with salt and water.
2. Make it like a dough
3.Heat oil and using the kara sev making plate rub the dough on it
4.When it starts turning golden brown, remove to a tissue paper to remove excess oil.
5. Fry some curry leaves in oil and mix with the kara sev.

MURUKKU

INGREDIENTS I USED:

Raw rice - 4 cups
White gram - 1/2 cup
White sesame seeds - req amount
Cumin seeds - req amount
Asafoetida powder - 2 tbsp
Butter - 100 gm
Salt - As reqd
Oil for frying

PROCEDURE:
Wash and clean the rice well. Leave it to dry.Once it has dried completely, powder it nicely. Fry the white gram and powder it.Mix together the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt. Do not add water.Take a little of this mixture and add water to it to get a dough like consistency. Take this dough and twist it into circular shapes of that of the murukku.Heat oil in a kadai.To test if the oil is hot enough, drop a pinch of dough into it. If it sinks, the oil isn`t hot enough. If the dough springs to the top with bubbles all around it, then the oil is ready. Drop in the murukku gently into the hot oil and fry till golden brown. Store in an air tight container.


RIBBON PAKORA

INGREDIENTS I USED:

1 cup rice flour
1/4 cup Gram flour

1/4 tsp butter 

1/2 tsp asafoetida
1-2 tsps chilli powder
salt to taste
oil for deep frying

METHOD:

 Mix all the flours and the powders. Add butter or ghee with this flour. Add water to make a soft dough. Put into a murukku press and squeeze into hot oil into a big circle in the pan. Deep fry till golden brown. Leave to drain and cool on absorbent paper towels.

OMAPODI

 INGREDIENTS I USED:

Gram flour – 1 cup 

Rice flour – 2 tbl spn

Omam – Powdered 1 tbl spn 

Butter / Ghee – 1 tbl spn 

Oil – To fry 

Salt

METHOD

1. Mix gram flour, rice flour, Omam Salt & butter/ghee and make it nice fluffy dough.
2. Fill the murukku maker keeping small holes plate in it with some portion of dough.
3. Directly put in oil using murukku maker and deep fry.Serve crispy.

COCONUT BURBI

INGREDIENTS I USED:
Medium Sized Coconut: 2
Refined Sugar: 2CUPS
Ghee
Cardamom: 3

Method:
Grate the coconut . Powder the cardamom and grease a plate with a little ghee.Take a vessel and add the grated coconut and sugar. Place on high flame and stir it. Reduce the flame to medium and add the ghee, cardamom powder. stir continuously for another 10 minutes. The coconut – sugar mixture should begin to leave the sides of the vessel and come together , and a sweet aroma should fill the room. Remove from heat and pour into the greased plate. Flatten with a wooden spatula . Allow to cool for 10 minutes and cut into squares.



MYSORE PAK:

INGREDIENTS I USED:

Bengal gram flour - 1cup
ghee - 1cup
sugar - 2cup
water - req amount

METHOD:
Mix the flour with a little ghee. Heat the sugar in water till reaches proper consistency. Slowly add the flour stirring continuously so that no lumps are formed. When it is well blended pour in slowly absolutely in a hot ghee stirring continuously. Cook till the mixture becomes frothy and the ghee separates. Spread out on a  plate. When firm cut the mysore pak into squares.


HOME MADE JANGIRI

Ingredients i used:

Urid dal - 1cup
idly rice- 2 table spoon
orange color powder
sugar - 2 cups
water- req amount
oil

METHOD:

Grind the urid dal and rice together. Add the food color with that while grinding. so that color will spread equally.take this mix into the ketchup dispenser or else polythene pack like a cone for henna..make a small hole to dispense the urid dal mix in the oil.u can make a jangiri design in oil what u desire.because we cant make a traditional jangiri model like a professionalist. so make it like your wish. Fry it in the oil deeply. Then prepare a sugar syrup and  put the fried jangiri in syrup.janiri absorps sugar syrup and will give more tasty for your buds.

SUGAR SYRUP:

Take 1 cup of water and add  2 cups of sugar. make it as a syrup and it should be in one string consistency.add 2 drops of rose essense and cardomom powder.

MOONG DAL LADDU:(PAYATHA MAAVU URUNDAI)

INGERDIENTS I USED:

Moong dal - 1cup
sugar - 1cup
Ghee - 1/2 cup
Cardomom powdered
Dried grapes

METHOD:

Heat a pan, dry roast the payatham paruppu and cardamom together for 3-4 minutes.  In a mixie, grind the roasted ingredients to fine powder and grind the sugar and keep separately. In a shallow bowl mix all the ingredients together with dried grapes. Add a ghee ,make a small ball like a lemon size when the ghee is warm. Keep it in a air tight container.