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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.

LEMON RICE RECIPE Vegetarian-Dish

Ingredients

Basmati rice
1 1/2 cups
Oil
1 tbsp
Mustard seeds
1 tsp
Asafoetida a pinch
 
Curry leaves
6
Ginger paste
1/2 tsp
Whole dry red chillies
4
Cashewnuts pieces
4-5
Split black gram
1 tsp
Chana dal
1 tsp
Turmeric powder
1/2 tsp
Lemon juice
1 1/2 tbsp
Salt to taste
 
Cilantro leaves finely sliced
2 tbsp

Lemon rice recipe

Method

  • Soak rice in four to five cups of water for about thirty minutes.
  • Drain and then cook in four cups of boiling salted water until almost done.
  • Drain and keep aside.Heat oil in a shallow pan or a kadai.
  • Add mustard seeds and when they being to crackle add asafoetida, curry leaves, ginger paste, dry red chilles, cashewnuts, urad dal, chana dal and turmeric powder.
  • Sauté for a few seconds till the dals change colour.Add one tablespoon of water, lemon juice and salt.
  • Simmer for two minutes and then add rice. Toss to mix well
  • Garnish with cilantro leaves and serve hot.

FISH CURRY RECIPENon Vegetarian-Dish

Ingredients

Fish pieces
1.5 lbs
Salt to taste
Ginger paste
1 tsp
Garlic paste
2 tsps
Red chilli powder
1 tsp
Turmeric powder a pinch
 
Oil
2 tbsp
Cumin seeds
1/2 tbsp
Oil
2 tbsp
Cumin seeds
1/2 tsp
Mustard seeds
1/4 tsp
Curry leaves
5
Onion
1
Green chillies
3
Tamarind pulp
1 tbsp
Fresh corainder leaves
2 tbsp

Fish curry recipe

Method

  • Wash the fish pieces and drain.
  • Marinate fish pieces for half an hour with salt, ginger paste, garlic paste, red chilli powder and turmeric powder.
  • Heat oil in a pan, add cumin seeds, mustard seeds and curry leaves.
  • When mustard seeds crackle add onions and sauté till light brown.
  • Add fish pieces, green chillies. Cook for a minute, add tamarind pulp and half a cup of water.
  • Simmer on a slow heat till the fish is cooked.
  • Remove from heat, garnish with fresh cilantro leaves and serve hot with chapatti, or paratha.

SHRIMP IN ONION GRAVY RECIPENon Vegetarian-Dish

Ingredients

Coconut scrapped
2 tsps
Turmeric powder
1/2 tsp
Salt to taste
Black pepper powder
1/2 tsp
Red chilli powder
1 tsp
Tamarind pulp
1 tsp
Green chillies chopped
3
Fresh corainder leaves
2 tbsp
Large shrimp
1 lb
Curry leaves
10
Onion finely sliced
4
Ginger garlic paste
2 tsps

Shrimp in onion gravy recipe

Method

  • Heat oil in a pan, add curry leaves and onions.
  • Once the onions are light brown add ginger-garlic paste and cook for two minutes.
  • Add scraped coconut and sauté till the masala and oil separates.
  • Add coriander powder and turmeric powder and cook on low for half a minute.
  • Add shrimp, salt, black pepper powder and red chilli powder and sauté lightly.
  • Add tamarind pulp and half a cup of water.
  • Cook on very low heat covering the pan for ten to twelve minutes.
  • Then uncover and simmer to reduce the liquid.
  • Add green chillies and cilantro leaves.
  • Serve hot with rotis.

ZUCCHINI CURRY RECIPE Vegetarian-Dish

Ingredients

Zucchini or any other squash or pumpkin
1 lb
Salt to taste
Turmeric powder
1/4 tsp
Oil
3 tsp
Mustard seeds
1/2 tsp
Cumin seeds
1/2 tsp
Split black gram
1 tsp
Bengal gram split
1 tsp
Asafoetida a pinch
 
Curry leaves
10-12
Green chillies
2
Tamarind pulp
2 tbsp
Jaggery
1 tsp
Red chilli powder
1/2 tbsp
Fresh corainder leaves chopped
2 tbsp
Coconut scraped
1/4 cup

Zucchini curry recipe

Method

  • Heat oil in a kadhai/wok, add mustard seeds, cumin seeds, urad dal, chana dal and sauté for a minute or until seeds crackle.
  • Add asafoetida, curry leaves, green chillies and sauté for half a minute.
  • Stir in tamarind pulp, jaggery, red chilli powder, salt, turmeric and zucchini.
  • Steam, covered over medium heat until zucchini is soft.
  • Serve garnished with cilantro leaves and fresh coconut.

POTATO CURRY RECIPEVegetarian-Dish

Ingredients

Medium sized potato
4
Oil
2 tbsp
Mustard seeds
1 tsp
Curry leaves
8-10
Tamarind pulp
1 tbsp
Jaggery
1/2 tbsp
Red chilli powder
1 tsp
Salt to taste
 
Split black gram powder
1 tbsp
Sambhar masala
2 tsp
Fresh corainder leaves chopped
2 tbsp
Chicken stock
3 cups
Garam masla powder
1/2 tsp
A pinch of saffron

Potato curry recipe

Method

  • Peel potatoes and cut them into one inch cubes.
  • Heat oil in a kadai and add mustard seeds.
  • When the seeds crackle, add curry leaves.
  • Sauté for half a minute, add tamarind pulp and jaggery.
  • Add potato cubes, red chilli powder, salt, urad dal powder and sambhar masala.
  • Sprinkle one tablespoon of water and mix.Cook on medium heat till the masala coats the potato cubes.
  • Serve hot garnished with cilantro leaves.

SAVORY RICE SESAME SNACK RECIPEVegetarian-Dish

Ingredients

Rice flour
2 cups
Sesame seeds
1 tsp
Butter
2 tbsp
Red chilli powder
2 tbsp
Salt to taste
Coconut scraped
1 cup
Ghee
1 cup

 

Method

  • Mix rice flour, sesame seeds, butter, red chilli powder, salt and a little water to moisten.
  • Add coconut and mix well.
  • Divide the mixture into twenty portions and make small flat rounds like tikki’s by patting them on palm of the hand.
  • Heat ghee in a kadai and fry the tikki’s till golden brown.
  • Drain onto an absorbent paper.
  • Serve.

HYDERABADI BIRYANI RECIPENon Vegetarian-Dish

Ingredients

For rice
 
Basmati rice
2 cups
Water
3 1/2 cups
Salt
1 1/2 tsp
Ghee or butter
3 tsp
Cloves, cardamoms & cinnamon
3 each
Bay leaf
1
Balck cumin seeds
1 tsp
For Mutton
 
Mutton
1/2 kg
Green chillies
3
Large onions
3
Tomatoes
3
Cloves, cardamon & cinnamon
3 each
Ghee
4 tsp
Corainder leaves
1 bunch
Mint leaves
1/2 bunch
Masala 1
Garlic
1 large pod
Ginger
1 large piece
Grind together to fine a paste
Masala 2
Red chillies
12
Corainder seeds
2 tbsp
Fennel seeds
2 tsp
Khus khus seeds
2 tsp
Grind together to a smooth paste
Masala 3
Grated coconut
1/2 cup
Chopped cashew nuts
3 tsp
Yogurt
1/2 cup
Grnd together to a smooth paste
Hard boiled eggs for decoration

Hyderbad Biryani recipe

Method

For rice

  • Soak the rice in water for 20 minutes, drain and keep aside.
  • Heat ghee, add the remaining spices for rice preparation and fry for 1 minute.
  • Add rice and fry for further 2 to 3 minutes.
  • Add water, salt and cook till the water is absorbed. Allow rice to cool.

For Mutton

  • Clean the meat, cut into pieces and soak in the yogurt.
  • Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.
  • Now add the tomatoes and fry for 2 minutes.
  • Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
  • Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.

Arranging the biryani

  • Divide rice into 3 parts and mutton into 2 parts.
  • Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.
  • Dissolve a little saffron or yellow coloring in 1/4 cup of milk.
  • Pour over rice, cover and bake for 20 to 30 minutes.
  • Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.

NAWABI BIRYANI RECIPENon Vegetarian-Dish

Ingredients

Mutton cut in pieces
1/2 kg
Basmati rice
325 gms
Onion sliced
3
Ginger garlic paste
1/2 tbsp
Garam masala
1 tsp
Red chillies
3
Cinnamon
1" piece
Curd beaten
1/2 cup
Green cardamom
3
Pepper corns
5
Cloves
5
Shah jeera
1/2 tsp
Turmeric powder
1/2 tsp
Saffron dissolved in 1\4 cup milk
1 pinch
Jardalu
5
Dry fruits as required
Corainder leaves & pudina
 
Ghee as required

Nawabi biryani recipe

Method

  • Fry the dry fruits & apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions and red chilies to a fine paste.
  • Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt. In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
  • Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add salt, warm water so that comes 1 1/2 inch above the rice and cook till the rice is done.
  • Remove, spread out to cool and remove the whole spices. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
  • Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Finally, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
  • Mix and serve hot garnished with chopped coriander & pudina

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