ANDHRA RECIPES

The cuisine recipes of Andhra Pradesh are known for their rich spicy and hot flavor thanks to a liberal use of spices. Andhra is particularly known for its Biryani, pickles and chutneys.

Andhra food has gained popularity around the world.

The pickles also called as "Oorugai" are noted for their great taste. Andhra cuisine is said to be the spiciest and hottest of all the Indian regional cuisines. It is a combination or blend of Southern recipes and Deccan recipes.

SALMON PULUSU RECIPE

Ingredients Salmon fish 1 kg Peanut oil 1/2 cup Onions 3 Green chillies 5 Tomato 2 Ginger garlic paste 3 tbsps Cloves 4 Cardamom 2 Corainder powder 3 tbsps Red chilli powder 2 tbsps Turmeric powder 1/2 tsp Corainder leaves fistful Salt to taste 1/2 tsp

Method Cut onions into fine pieces, cut green chilies lengthwise. Grind AND mash the tomatoes, crush and powder the cloves and cardamom. Cut salmon into medium size pieces, wash them with lemon and salt water and set aside. Mix 1 1/2 tsps ginger garlic paste with 1 tsp chilli powder, 1 1/2 tsp coriander powder and turmeric and the fish pieces. Make sure fish pieces are well coated with the paste and spices and keep aside for 15 min. Heat oil in a skillet on medium heat, add green chilies and than add onions. Fry them till light brown, then add rest of the ginger garlic paste, chilli powder, coriander powder and pinch of salt, wait for a minute and then add fish pieces and fry for another 5 minutes. Do not stir very often fishes may split into pieces. Add ground tomatoes. To this add tamarind concentrate mixed in two cups of water (alternatively soak 500 gms raw tamarind into 2 1/2 cups of water and get the extract) Let it come to a boil, turn heat to low and cook for 15 min. Add coriander leaves and cardamom and clove powder stir once and cook for another 5 min. Turn off the stove. Leave the curry to cool for 20 min that give very good taste to fish. Serve with hot plain white rice.

AVALU RICE RECIPE

Ingredients Rice 1/2 kg Mustard seeds powder 2 spoons Oil 2 tbsps Peanuts   Cumin seeds Urad dal 1 tsp Garlic 3 cloves Turmeric Chilli powder 1 spoon Salt to taste
Method Cook rice with 1:2 water and keep aside until it become cold. Next take a pan and add some oil to it. Add cumin seeds, urad dal, garlic, peanuts and turmeric(seasoning). Fry and keep a side. Next add mustard seeds powder, chilli powder and salt to the rice and mix well. Next add seasoning to the rice and mix well. Now it is ready to serve.

BENDAKAYA PORRIAL RECIPE

Ingredients Bendakaya 1 kg Jeera 1 tsp Garlic 2 cloves Cashew nuts one handful   Peanuts Fresh coconut 2 tsp Curry leaves Chilli powder Salt to tast Mustard seeds Oil for frying
Method Fry peanuts, cashew nuts, then cut bhendi into 1 inch round shape and fry them in oil. Take 1 spoon of oil in a pan and then put mustard seeds, curry leaves, then add freshly grated coconut, garlic and cumin seeds ground together. Then add fried bhendi, cashewnuts, peanuts, chilli powder and salt and mix them well. Garnish with fresh grated coconut.

BITTER GOURD FRY RECIPE

Ingredients Bittergourd 4 Onions 2 Red chilli powder 1 tsp Dry cconut powder 1/2 cup Garlic 2 flakes Jeera 1 tsp Urad dal 1 tsp Curry leaves 5 Red chillies 1 Moong dal 1 Channa dal 1 Oil for frying

Method First wash and peel off the hard layers on the bitter gourd. Cut them into medium pieces. Put all the pieces in a bowl and add some salt to the pieces. Keep them aside for 5min - By doing so bitter gourd will lose its bitter taste. After that cut onions. Then fry bitter gourd pieces and onions separately. Make sure that onions were not too crispy after frying. Add coconut powder, red chilly powder, garlic, salt and jeera. Mix them well in the grinder. Heat some oil. Then add prepared coconut chilly mixture to the seasoning and stir them well for a little while. Finally add the fried bitter gourd to the content. Keep them on a very low flame for a while and stir them. Remove from flame. Garnish with curry leaves.

CHICKEN CURRY RECIPE

Ingredients Chicken 2 lbs Almonds toasted 1/4 cup Poppy seeds 1 tbsp Oil 1/2 cup Onion sliced 2 Ginger paste 3 tbsps Garlic paste 1 tsp Red chilli powder 2 tsps Turmeric powder 1 tsp Salt to taste Yogurt 1 cup Chicken stock 3 cups Garam masla powder 1/2 tsp A pinch of saffron

Method Heat oil a pan and sauté sliced onions to golden brown colour. Add ginger paste, garlic paste and sauté for two minutes. Add red chilli powder and turmeric powder. Add chicken pieces and stir-fry for five minutes. Add salt. Add yogurt and warm for a minute. Add almond-khuskhus paste and simmer while stirring. Pour in three cups of chicken stock and bring to a boil. Once the mixture boils cover and simmer for twenty minutes. Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat. Serve with flat bread

NIZAMI OR ROYAL WHOLE CHICKEN RECIPE

Ingredients Chicken 1 medium Lemon juice 1 tbsp Cloves 5 Green cardamom 5 Cinnamon 2 inch stick Saffron 1/2 tbsp Coconut 1 tbsp Almonds 10 Yogurt 2 cups Salt to taste Red chilli powder 1 tsp Ginger garlic paste 1 tbsp Ghee 1 cup Medium sized onion 3 Fresh corainder leaves 1bunch Fresh mint leaves 1 bunch Green chillies 5

Method Mix yogurt, salt, red chilli powder and ginger-garlic paste. Marinate the chicken in this mixture. Prick with fork all over the marinated chicken and stand it overnight in refrigerator. Heat ghee in a kadai, deep fry onions till brown. Drain and keep on an absorbent paper. Crush the onions and set aside. Pre-heat the oven at 180°C. Grind fresh coriander leaves, fresh mint leaves, green chillies and lemon juice to a fine paste to make green masala. Dry roast cloves, green cardamom and cinnamon and grind to a fine powder. Mix crushed onions, saffron, coconut, ground almonds, green masala, spice powder and salt (to adjust the seasoning) to make the second marinade. Rub the second marinade over the chicken and prick again. Roast the marinated chicken in the pre-heated oven basting with ghee at regular intervals. Remove the chicken from the oven once done and serve hot.

LAMB OR GOAT CURRY RECIPE

Ingredients Mutton 1.5 lbs Green chillies 8 Ginger 1 inch piece Garlic 5-6 cloves Coconut milk 1 cup Oil 1/4 cup Onions chopped 4 Tomatoes chopped 3 Turmeric powder 1/4 tsp Salt to taste Garam masla powder 1/2 tsp Pepper powder 1/2 tsp Corainder powder 2 tsps Cumin powder 2 tsps Bengal gram split 1/4 cup

Method Slit four green chillies and grind the rest to a fine paste with ginger and garlic. Heat oil in a pan, add onions and fry till transparent. Add the tomatoes, ginger- garlic-green chilli paste, turmeric powder, salt and mutton. Stir and cook till well browned. Add a cup of water and pressure cook for two whistles and switch off the heat. Open cooker and add garam masala powder, pepper powder, coriander powder, cumin powder and chana dal. Continue to cook for three to four minutes. Add coconut milk and cook, covered, till mutton is tender. Garnish with slit green chillies. Serve hot.

FISH BIRYANI RECIPE

Ingredients Fish fillets in cubes 1 lb Basmati rice 1 1/2 cups Oil 3 tbsp Bay leaves 2 Cloves 2 Green cardamoms 2 Cinnamon 1 inch stick Caraway seeds 1/4 tsp Onion 1 medium Ginger paste 1/2 tbsp Garlic paste 1/2 tbsp Green chillies 2 Lemon juice 1 tbsp Garam masala powder 1/2 tsp For marination Onion finely sliced 1 Oil to deep fry Yogurt 1 tbsp Fresh corainder leaves 1/2 cup Ginger paste 1/2 tbsp Garlic paste 1/2 tbsp Green chili paste 1 tsp Red chilli paste 1/2 tsp Turmeric powder 1/2 tsp Garam masla powder 1/2 tsp Salt to taste

Method To prepare the marinade, heat sufficient oil in a kadai and deep fry the onion till golden brown. Drain and place on an absorbent paper. Cool and grind to a fine paste with yogurt. Grind coriander leaves to a fine paste.Mix together the ground fried onions, coriander paste, ginger paste, garlic paste, green chilli paste, red chilli powder, turmeric powder, garam masala powder and salt. Add the fish cubes and marinate for two hours preferably in a refrigerator. Heat three tablespoons of oil in a deep pan, add bay leaves, cloves, green cardamom, cinnamon and caraway seeds and sauté for a minute. Add onion and fry till golden brown. Add the ginger, garlic paste and green chillies and sauté till the raw flavours disappear. Add fish, sauté for a minute on high heat. Add lemon juice and reduce heat. Cover and cook for five minutes stirring occasionally.Heat five cups of water in a separate deep pan. When water boils, add salt, add the rice and cook till rice is three fourth cooked. Remove rice with a perforated spoon and spread evenly on the fish. Sprinkle garam masala powder on top. Cover and seal the pan with flour dough. Cook on low heat for about twenty minutes. Alternatively you can cook in a preheated oven at 180°C for fifteen minutes. Serve hot.

MUTTON / LAMB BIRYANI RECIPE

Ingredients Mutton or lamb 1 kg Basmati rice 1 1/2 cups Ginger paste 1 tsp Saffron soaked in 1/2 cup warm milk 7-8 Yogurt 2 cups Salt to taste   Turmeric powder 1 tsp Garlic paste 1 1/2 tbsp Oil to deep fry   Onion 4-5 large Cloves 4-5 Cinnamon 1 inch stick Green cardamoms 4-5 Black cardamoms 1-2 Pepper corns 6-8 Ghee 5 tbsp Green chillies 2 Corainder powder 2 tbsp Cumin powder 1 tbsp Red chilli powder 1 tsp Tomatoes chopped 4 large Garam masala powder 2 tsps Fresh corainder leaves 1/2 medium Fresh mint leaves 1/2 medium Butter 3 tbsp

Method Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain Cook rice in salted five cups of boiling water along with aromatic garam masala spices of cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked. Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add remaining ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce. Preheat oven to 350F. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 350F. Garnish with fried sliced onions and serve with mixed vegetable raita as accompaniment.

BISI BELE HULIYANA RECIPE

Ingredients Rice 1 1/2 cup Toor dal 3/4 cup Lemon sized balls tamarind 1 1/2 Oil 5 tbsp Onion 1 medium Green chillies 3-4 Sambhar onions 8-10 small Curry leaves 10-12 Turmeric powder 1/2 tbsp Tomatoes 3 Asafoetida a pinch Red chilli powder 1/2 tbsp Salt to taste Mustard seeds 1/2 tsp Red chillies whole 2 Pure ghee 4 tbsp Cashewnuts 10-12 Huliyana masla recipe Bengal gram split 1/4 cup Black gram split 2 tbsp Green cardamoms 4 Cloves 4 Cinnamon stick 1 inch Fenugreek seeds 1/4 tsp Cumin seeds 1 tsp Red chillies whole 4

Method Soak the rice and dals separately for twenty minutes and drain. Soak the tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Dry roast huliyana masala ingredients individually on a tawa. Cool, mix and grind to a coarse powder. Heat three tablespoons oil in a pressure cooker and sauté the onion till it turns transluscent. Add slit green chillies, sambhar onions and stir-fry briefly. Add curry leaves and turmeric powder. Add soaked rice and dals along with five cups of water. Bring to a boil, stirring occasionally. Add tomatoes, asafoetida powder, red chilli powder, tamarind pulp and salt. Stir well and add the powdered huliyana masala. Cover and pressure-cook for five minutes. Open the lid carefully and stir well. Check consistency. If it is too dry, moisten with a little warm water. Heat remaining oil and temper it with mustard seeds and whole red chillies. Add this to the rice. Heat pure ghee and fry the cashewnuts to light brown and add to the rice, along with the ghee. Mix well and serve hot.

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