tag:blogger.com,1999:blog-21499364742910891862024-03-09T03:37:46.030+05:30KhushiLove travelling and food..........Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-2149936474291089186.post-79524706768703049022021-03-05T11:56:00.001+05:302021-03-10T10:42:05.879+05:30Indian Food and Culture<div><span style="font-family: georgia;">Hello everyone..... Good Morning..... Another new day..... Today we'll know about my country <b>India</b> and its foods. </span></div><div><div><span style="font-family: georgia;"><b>India</b> - Officially known as <b>Republic of India</b> also known as <b>Bharat</b> or <b>Hindustan</b>. A country of vast culture and colors. <b>India</b> is one of the <b>South East Asian countries</b>. It is second highest populated country in the world and seventh largest country by land area. <b>India</b> is surrounded 3 sides by <b>Arabian Sea, Indian Ocean and Bay of Bengal and Crowned by Himalayas.</b></span></div><div><span style="font-family: georgia;"><b>India</b> is a country of multiple states and religion. There are multiple religions in <b>India</b> like <b>Hinduism, Sikhism, Christianity, Jainism, Buddhism and Islam.</b> Every religion has different culture and different food. There are <b>28 states</b> and <b>8 Union Territories</b> in <b>India</b> named as - </span></div></div><div><div><b><span style="color: #f1c232; font-family: georgia;">Sno.<span style="white-space: pre;"> </span> States<span style="white-space: pre;"> </span> <span> </span><span> </span>Capital</span></b></div><div><span style="font-family: georgia;">1<span style="white-space: pre;"> </span><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Pradesh</a><span style="white-space: pre;"> <span> </span></span><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Hyderbad</a></span></div><div><span style="font-family: georgia;">2<span style="white-space: pre;"> </span>Arunachal Pradesh Itanagar</span></div><div><span style="font-family: georgia;">3<span style="white-space: pre;"> </span>Assam<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span></span>Dispur</span></div><div><span style="font-family: georgia;">4<span style="white-space: pre;"> </span>Bihar<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span></span>Patna</span></div><div><span style="font-family: georgia;">5<span style="white-space: pre;"> </span>Chhattisgarh<span style="white-space: pre;"> <span> </span><span> </span></span>Raipur</span></div><div><span style="font-family: georgia;">6<span style="white-space: pre;"> </span>Goa<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></span>Panaji</span></div><div><span style="font-family: georgia;">7<span style="white-space: pre;"> </span>Gujarat<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span></span>Gandhinagar</span></div><div><span style="font-family: georgia;">8<span style="white-space: pre;"> </span>Haryana<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span></span>Chandigarh</span></div><div><span style="font-family: georgia;">9<span style="white-space: pre;"> </span>Himachal Pradesh<span style="white-space: pre;"> </span>Shimla</span></div><div><span style="font-family: georgia;">10<span style="white-space: pre;"> </span>Jharkhand<span style="white-space: pre;"> <span> </span><span> </span></span>Ranchi</span></div><div><span style="font-family: georgia;">11<span style="white-space: pre;"> </span>Karnataka<span style="white-space: pre;"> <span> </span><span> </span></span>Bengaluru</span></div><div><span style="font-family: georgia;">12<span style="white-space: pre;"> </span>Kerala<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span></span>Thiruvananthapuram</span></div><div><span style="font-family: georgia;">13<span style="white-space: pre;"> </span>Madhya Pradesh<span style="white-space: pre;"> </span>Bhopal</span></div><div><span style="font-family: georgia;">14<span style="white-space: pre;"> </span>Maharashtra<span style="white-space: pre;"> <span> </span><span> </span></span>Mumbai</span></div><div><span style="font-family: georgia;">15<span style="white-space: pre;"> </span>Manipur<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span></span>Imphal</span></div><div><span style="font-family: georgia;">16<span style="white-space: pre;"> </span>Meghalaya<span style="white-space: pre;"> <span> </span><span> </span></span>Shillong</span></div><div><span style="font-family: georgia;">17<span style="white-space: pre;"> </span>Mizoram<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span></span>Aizwal</span></div><div><span style="font-family: georgia;">18<span style="white-space: pre;"> </span>Nagaland<span> </span><span> </span><span> </span><span style="white-space: pre;"> <span> </span></span>Kohima</span></div><div><span style="font-family: georgia;">19<span style="white-space: pre;"> </span>Odisha<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> <span> </span> </span></span>Bhubaneshwar</span></div><div><span style="font-family: georgia;">20<span style="white-space: pre;"> </span>Punjab<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> <span> </span></span></span>Chandigarh</span></div><div><span style="font-family: georgia;">21<span style="white-space: pre;"> </span>Rajasthan<span style="white-space: pre;"> <span> </span><span> <span> </span> </span></span>Jaipur</span></div><div><span style="font-family: georgia;">22<span style="white-space: pre;"> </span>Sikkim<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> <span> </span> </span></span>Gangtok</span></div><div><span style="font-family: georgia;">23<span style="white-space: pre;"> </span>Tamil Nadu<span style="white-space: pre;"> <span> </span><span> <span> </span></span></span>Chennai</span></div><div><span style="font-family: georgia;">24<span style="white-space: pre;"> </span>Telangana<span style="white-space: pre;"> <span> </span><span> <span> </span></span></span>Hyderbad</span></div><div><span style="font-family: georgia;">25<span style="white-space: pre;"> </span>Tripura<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> <span> </span></span></span>Agartala</span></div><div><span style="font-family: georgia;">26<span style="white-space: pre;"> </span>Uttar Pradesh<span style="white-space: pre;"> <span> </span><span> </span></span>Lucknow</span></div><div><span style="font-family: georgia;">27<span style="white-space: pre;"> </span>Uttarakhand<span style="white-space: pre;"> <span> </span><span> </span></span>Dehradun</span></div><div><span style="font-family: georgia;">28<span style="white-space: pre;"> </span>West Bengal<span style="white-space: pre;"> <span> </span><span> </span></span>Kolkatta</span></div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><br /></span><div><span style="font-family: georgia;"><span style="white-space: pre;"> </span><b><span style="color: #f1c232;">Union Territories</span></b><span style="white-space: pre;"> <b><span style="color: #f1c232;">Capital</span></b></span></span></div><div><span style="font-family: georgia;">1<span style="white-space: pre;"> </span>Andaman and Nicobar Islands<span style="white-space: pre;"> </span> Port Blair</span></div><div><span style="font-family: georgia;">2<span style="white-space: pre;"> </span>Chandigarh<span style="white-space: pre;"> </span> Chandigarh</span></div><div><span style="font-family: georgia;">3<span style="white-space: pre;"> </span>Dadra and Nagar Haveli and Daman and Diu<span style="white-space: pre;"> </span></span></div><div><span style="font-family: georgia;">4<span style="white-space: pre;"> </span>The Government of NCT of Delhi<span style="white-space: pre;"> </span> Delhi</span></div><div><span style="font-family: georgia;">5<span style="white-space: pre;"> </span>Jammu and Kashmir<span style="white-space: pre;"> </span> Srinagar in Summer and Jammu in Winter</span></div><div><span style="font-family: georgia;">6<span style="white-space: pre;"> </span>Ladakh<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></span>Leh</span></div><div><span style="font-family: georgia;">7<span style="white-space: pre;"> </span>Lakshadweep<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></span>Kavaratti</span></div><div><span style="font-family: georgia;">8<span style="white-space: pre;"> </span>Puducherry<span style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></span>Puducherry</span></div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Indian Food - </span></div><div><span style="font-family: georgia;">Every state and union territory have different culture and vast range of food. Food, an integral part of our life. </span><span style="font-family: georgia;">Click on the state or capital name to get a break down of In</span><span style="font-family: georgia;">dian Cuisine in the </span><span style="color: #3d85c6; font-family: georgia;">top 5 Veg</span><span style="font-family: georgia;"> and </span><span style="color: #3d85c6; font-family: georgia;">Non-Veg food</span><span style="font-family: georgia;"> of every state.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</span></div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-88882751634575276432021-03-03T16:43:00.001+05:302021-03-05T16:46:14.317+05:30Pachadi<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 18pt;">Pachadi</span></u></b><span style="font-family: Cambria; font-size: 10pt; text-align: left;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Pavakka Pachadi, a heavenly Karela sabzi which is made with curd. Serve it alongside Keerai Sambar, <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> and Crude Banana Thoran for a scrumptious regular feast.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Pavakka Pachadi which is likewise called as Unpleasant Gourd Pachadi is a simple ameliorating side dish from Kerala cooking. It's made with severe gourd, coconut and curd as primary fixings. It tastes extraordinary with rice. The underlying prep, sauteing and curd helps in diminishing the bitterness generally, making the pachadi truly delectable.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve Pavakka Pachadi alongside Keerai Sambar, <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice </a>and Crude Banana Thoran for a delightful ordinary supper.</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria;"><span style="font-size: 10pt;">Check complete <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra </a></span><span style="font-size: 13.3333px;"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">cuisine</a></span><span style="font-size: 10pt;">.</span></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serves</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">10 mins 20 mins 30 mins 04</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">3 Karela (Bitter Gourd/ Pavakkai)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Onion , chopped</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup Curd (Dahi / Yogurt) , or buttermilk</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">pinch Turmeric powder (Haldi) , to reduce bitter from bitter gourd</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">For Grinding</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 cup Fresh coconut , grated</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 Green Chilli</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">For the seasoning</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 teaspoon Coconut Oil</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Dry Red Chilli</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Curry leaves , few</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - Pavakka Pachadi Recepie - Bitter Gourd Pachadi</span></u></b><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To start making the Pavakka Pachadi Recepie, first wash the bitter gourd, cut it the long way and eliminate all seeds. Cleave it to little pieces.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Add 1 teaspoon of salt and a touch of turmeric powder to bitter gourd cuts and blend well. Save it aside for 30 to 40 minutes. Unpleasant Gourd would have left some water. Dispose of it. Again sprinkle little water, blend and crush the severe gourd cuts with your hand. This assists with diminishing the bitterness of severe gourd.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Warmth oil in a heavy bottom container, add chopped bitter gourd and saute. Keep sauteing in low medium fire.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">At the point when the unpleasant gourd is 75% done, add hacked onions and saute .</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria;"><span style="font-size: 10pt;">In the interim, set up the masala. Pound coconut, mustard, green </span><span style="font-size: 13.3333px;">chilies</span><span style="font-size: 10pt;"> and salt to a smooth water adding little water.</span></span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">At the point when the bittergourd and onions are done, add the ground glue to the simmered veggies, add curd or buttermilk . Give a blend and permit it to tenderly bubble on a low medium fire. Switch off.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">The subsequent stage is to set up the treating. Warmth oil in a tadka skillet, add mustard seeds, when it splutters, add red chilies, curry leaves and pour it over the pachadi.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Pavakka Pachadi is fit to be enjoyed!</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve Pavakka Pachadi alongside Keerai Sambar, <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> and Crude Banana Thoran for a delightful regular dinner.</span></p></div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents.... Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-69763306311377864822021-03-02T16:28:00.001+05:302021-03-05T16:32:08.782+05:30Pappu Charu<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 14pt;">Pappu chaaru</span></u></b><span style="font-family: Cambria; font-size: 10pt; text-align: left;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria;"><span style="font-size: 10pt;"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Pappu Charu Recepie is a fragrant and fiery Lentil Soup like side from Andhra Pradesh. Pappu implies Lentils and Chaaru implies Curry and this dish is consistently a piece of an <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> thali feast. A basic arrangement there are numerous variations to make this with each home having their own technique. An ideal mix of fiery, tart dal, it tastes brilliant when presented with <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a>, and ghee singed curd </span><span style="font-size: 13.3333px;">chilies</span><span style="font-size: 10pt;"> as an afterthought.</span></span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serves</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">15 mins 30 mins 45 mins 04</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup Arhar dal (Split Toor Dal)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">3 Green Chillies , or red dry chillies</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">10 cloves Garlic</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Tomato , chopped</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Onion , chopped</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tablespoons Tamarind Paste</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt </span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">as per</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> taste</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">For Tempering</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tablespoons Ghee</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">6 Curry leaves</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoons Mustard seeds</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 pinch Asafoetida (hing)</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - </span></u></b><b><u><span style="font-family: Cambria; font-size: 10pt;">Andhra Style Pappu Charu </span></u></b><b><u><span style="font-family: Cambria; font-size: 10pt;">Recepie</span></u></b><b><u><span style="font-family: Cambria; font-size: 10pt;"> (Lentil Soup Style Curry)</span></u></b><b><u><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To start making the <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Pappu Chaaru, first wash the dal altogether and splash it for 15 to 20 minutes.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Add the dal, slashed tomatoes, cleaved onion, green chilies, 6 squashed garlic cloves, turmeric powder and 2 cups of water into a pressing factor cooker.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Spot the pressing factor cooker on a high warmth and permit it to cook. At the point when you several whistles, turn the warmth to low and keep on cooking for a couple more whistles. The dal ought to be cooked alright to be crushed without any problem. After 4-5 whistles in all, turn the warmth off and permit the strain to deliver normally.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">At the point when you can lift the weight effectively and open the top of the pressing factor cooker, crush the cooked dal well utilizing a vegetable masher.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Add tamarind mash, salt and the excess squashed garlic to this and 1 cup water and bubble it again till the crude tamarind smell disappears and the dal thickens.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Taste the dal and change salt and tamarind levels if necessary. The chaaru ought to be tart, fiery and garlicy.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">For hardening, place a tadka scoop on the warmth. Add some ghee and warm it up. Add the mustard seeds and permit them to pop.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Then, add asafoetida and curry leaves and permit them to splutter and fresh up. Pour the hardening over the chaaru and present with <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> and a bit of ghee.</span></p></div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents.... Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-71039371078812471992021-03-01T16:05:00.002+05:302021-03-05T16:14:27.595+05:30Kaaram Petti Koora/Koora Podi/Nalla Karam Podi<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 18pt;">Karam Petti aka Nalla Karam Podi</span></u></b><span style="font-family: Cambria; font-size: 10pt; text-align: left;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Dry spiced powder made with urad dal, coriander seeds, curry leaves and the sky is the limit from there.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra food</a> is notable for its zest powders and backups and <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Nalla Karam Podi Recepie is one of them. This podi Recepie is a dry powder made with dark urad dal and coriander seeds as its fundamental fixings. This extraordinary tasting dry podi Recepies proves to be useful with the greater part of the South Indian breakfast Recepies, when there are less side dishes and when you are in race to begin a bustling day. Nalla Karam podi likewise can be incorporated with the South Indian feast plate for a backup.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve Andhra Style Nalla Karam Podi alongside Tomato Uttapam, Ragi Idli and Chow-Chow Sambar (Chayote Squash Sambar) or alongside a feast plate of steamed rice, Kollu Rasam Recepie (Supporting HorseGram Stew), Elai Vadam and Mango Pickle (Andhra Avakaya).</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serves</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">10 mins 20 mins 30 mins 10</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup Coriander (Dhania) Seeds</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">3 tablespoons Black Urad Dal (Whole)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">3 tablespoons Roasted Gram Dal (Pottukadalai)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">20 Dry Red Chilies</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Curry leaves , few sprigs</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">18 grams Tamarind , (small lemon sized)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">6 cloves Garlic , chopped</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 teaspoon Sunflower Oil or any edible oil</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - Andhra Style Nalla Karam Podi Recepie</span></u></b><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To start making Andhra Style Nalla Karam Podi Recepie, prepare with all the fixings. Warmth a little oil in a kadai. When the oil is hot, on a medium fire, fry coriander seeds on a low medium fire until fresh and smells divine. It requires about a moment or two.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Remove the coriander seeds from the kadai and put them on a plate to chill.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">In a similar kadai, broil Pottukadalai (Senagalu) and dark urad dal. Fry until brilliant earthy colored. Eliminate them on the plate alongside coriander seeds.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria;"><span style="font-size: 10pt;">Then, in a similar kadai, dry dish </span><span style="font-size: 13.3333px;">chilies</span><span style="font-size: 10pt;">, curry leaves and tamarind till the dampness from tamarind is diminished a piece. Cause sure not to consume </span><span style="font-size: 13.3333px;">chilies</span><span style="font-size: 10pt;"> or curry leaves, saute till they fresh up.</span></span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">When they are dry simmered, take them off on another plate to cool.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">In the wake of turning off the warmth, include the garlic and saute briefly and leave in kadai briefly.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Blend everything and permit to rest for a couple of moments until the fixings are cooled to room temperature.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Move all the fixings to a blender container and pound to a fine powder.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve Andhra Style Nalla Karam Podi alongside Tomato Uttapam Recepie, Ragi Idli Recepie and Chow-Chow Sambar (Chayote Squash Sambar) or alongside a feast plate of steamed rice, Kollu Rasam (Supporting HorseGram Stew), Elai Vadam and Mango Pickle (Andhra Avakaya).</span></p></div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents.... Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-84750790977631224682021-02-28T15:46:00.013+05:302021-03-05T15:55:17.912+05:30Pulusu Koora <div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 20pt;">Pulusu Koora</span></u></b><span style="font-family: Cambria; font-size: 10pt; text-align: left;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Pesara Pappu Pulusu Recepie is basically yellow moong dal, made Telugu style. MAAde somewhat tart with the option of tamarind and burst with flavor from the tadka added to it. Attempt this fast Recepie for your work day lunch.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Pesara Pappu Pulusu Recepie is a basic solace food, made utilizing yellow moong dal. The expansion of tamarind and a flawless tadka over it, loads it with all the flavors.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Pesara Pappu Pulusu is high in protein and potassium and contains immaterial measure of cholesterol.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve it alongside some <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">steamed rice </a>and a bit of ghee for a fast work day lunch.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve Pesara Pappu Pulusu with <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a>, Andhra Gongura Pachadi, Kakarakaya Vepudu, <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Nalla Karam Podi.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serves</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">05 mins 20 mins 25 mins 04</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 cup Yellow Moong Dal (Split)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Water per requirement</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tablespoons Tamarind Paste , (adjust)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 Tomatoes</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Green Chilli , slit</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 sprig Curry leaves</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Sunflower Oil</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Cumin seeds (Jeera)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Dry Red Chilli</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 teaspoon Asafoetida (hing)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 pinch Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - Pesara Pappu Pulusu</span></u></b><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">To start making Pesara Pappu Pulusu Recepie, pressure cook moong dal with some water till cooked, for around 2 whistles.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">When the pressing factor discharges, squash the dal with a potato masher, add salt and turmeric and some water. Keep aside.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">In a weighty lined dish, heat some oil include slashed tomatoes, curry leaves and green chilies and saute for two minutes. When the tomatoes are soft, add the dal to this blend.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Mix until all the fixings join. Add tamarind puree and blend well. Cover the dish and stew for around 5 minutes.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">In a tadka container, heat oil on low fire, mustard seeds, cumin seeds and red bean stew. At the point when the seeds begin to splutter turn off heart, add hing and pour this hardening to the dal combination.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve Pesara Pappu Pulusu with <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a>, Andhra Gongura Pachadi, Kakarakaya Vepudu , <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Nalla Karam Podi .</span></p></div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents.... Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-23820831057469074492021-02-27T15:29:00.001+05:302021-03-05T15:30:32.884+05:30Podi<div><p style="text-align: center;"> <b><u><span style="font-family: Cambria; font-size: 24pt;">Podi</span></u></b><span style="font-family: Cambria; font-size: 10pt; text-align: left;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Paruppu Podi Recepie is a dal chutney podi made utilizing different dals and red chillies. They are dry simmered and afterward ground to a fine powder to draw out its flavors.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Paruppu Podi is wealthy in protein and is overly fiery. It is one of those south Indian dishes which can be arranged and put away in a compartment for around 2 to 3 months.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve this <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Paruppu Podi with hot <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">steamed rice </a>with a scramble of ghee or cautiously oil and Keerai Sambar for an ideal South Indian dinner.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serves</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">20 mins 15 mins 35 mins 04</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">2 tablespoons Chana dal (Bengal Gram Dal)</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">2 tablespoons Black Urad Dal (Split)</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">2 tablespoons Arhar dal (Split Toor Dal)</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">2 tablespoons Yellow Moong Dal (Split)</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">2 tablespoons Horse Gram Dal (Kollu/ Kulith)</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">10 to 12 Dry Red Chillies</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1/2 teaspoon Asafoetida (hing)</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Salt as per taste</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1/2 teaspoon Jaggery</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1 tablespoon Sesame (Gingelly) Oil</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Paruppu Podi Recepie - Dal Podi</span></u></b><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To start making the <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Paruppu Podi, heat oil in a kadhai/wok and meal the red chillies for abaout 3-4 minutes.</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;"> </span><span style="font-family: Cambria;"><span style="font-size: 10pt;">At the point when the </span><span style="font-size: 13.3333px;">chilies</span><span style="font-size: 10pt;"> are cooked gather them in a plate.</span></span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">In a similar skillet, add 1/2 teaspoon of oil and dish the dals - chana dal, urad dal, toor dal, moong dal and pony gram</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;"> </span><span style="font-family: Cambria; font-size: 10pt;">on low fire until brilliant earthy colored. At the point when done, gather them in a plate.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Permit the fixings to chill off totally. Crush salt, jaggery, red chillies, hing into fine powder in a processor. At that point include the dals and crush them into coarse powder.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Paruppu Podi is prepared to serve. Serve this <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Paruppu Podi with hot <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">steamed rice</a> with a scramble of ghee or cautiously oil and Keerai Sambar for an ideal South Indian dinner.</span></p></div><div><br /></div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents.... Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-84609597455095111932021-02-26T13:13:00.001+05:302021-03-05T13:18:54.075+05:30Gojju<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 20pt;">Gojju</span></u></b><b><u><span style="font-family: Cambria; font-size: 20pt;"><o:p></o:p></span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Brinjal absorbed curd sauce as It is fiery but then has the gentle kinds of curd and brinjal.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria;"><span style="font-size: 10pt;">This dish is also a part of <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra </a></span><span style="font-size: 13.3333px;"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Cuisine</a></span><span style="font-size: 10pt;"> but basically is a Karnataka Style Badnekayi Mosaru Gojju recepie is a recepie which is well known in Karnataka.Badnekayi Mossuru gojju implies brinjal absorbed curd sauce. It is fiery but then has the gentle kinds of curd and brinjal. Large numbers of the kannidags are curd sweethearts so the greater part of them attempt to make this dish with different vegetables like yellow pumpkin, cucumber and Potato.</span></span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve the Karnataka Style Badnekayi Mosaru Gojju recepie alongside some <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">steamed rice</a>, <a href="https://neeraj4frnz.blogspot.com/2021/02/pappu-koora.html" rel="nofollow" target="_blank">Palak Tovve or Palak Dal recepie (Spinach and Lentil Curry)</a> and Gorikayi Palya to finish a feast.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serves</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">05 mins 45 mins 50 mins 04</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Brinjal (Baingan / Eggplant)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup Hung Curd (Greek Yogurt)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 sprig Coriander (Dhania) Leaves , chopped</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Green Chilli , chopped</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">To Temper</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon White Urad Dal (Split)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Chana dal (Bengal Gram Dal)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Asafoetida (hing)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 Dry Red Chilli</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 sprig Curry leaves</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - Karnataka Style Badnekayi Mosaru Gojju Recipe</span></u></b><b><u><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">We start making the Karnataka Style Badnekayi Mosaru Gojju recepie by broiling the eggplant. Attempt to jab the eggplant on all the sides.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Broil them on your oven straightforwardly or you can gradually cook them on an iron too. Continue to turn them equitably and add a tablespoon of oil.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Broil them until the eggplant turns out to be delicate and the skin begins to strip off gradually. Take it out and rest it for roadster of minutes.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">At that point strip off the skin and hack the fragile living creature and pound it coarsely. Blend it in with curd, green bean stew and salt. Change the consistency by adding water if fundamental.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Presently to make the tadka, heat a kadai with oil and afterward include the mustard seeds, urad dal, channa dal, hing and dry red stew, pop the curry leaves. Pour it over the Gojju and serve.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve the Karnataka Style Badnekayi Mosaru Gojju recepie alongside some <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">steamed rice</a>, <a href="https://neeraj4frnz.blogspot.com/2021/02/pappu-koora.html" rel="nofollow" target="_blank">Palak Tovve or Palak Dal (Spinach and Lentil Curry)</a> and Gorikayi Palya to finish a feast.</span></p></div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents.... Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-50125505005796383722021-02-24T12:38:00.015+05:302021-03-05T13:02:13.801+05:30Pappu Koora<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 20pt;">Pappu Koora</span></u></b><span style="font-family: Cambria; font-size: 10pt; text-align: left;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">You should attempt this healthy, sustenance stuffed Palak(Spinach) Pappu recepie from the <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> food. Its loaded with flavors from onion, ginger and garlic alongside a garlic and red stew tadka.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Palak pappu otherwise called Palakura Pappu is a sustenance thick and protein rich dal palak <span style="font-size: 13.3333px;">recepie</span> is extremely well known down south of india.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">The Palak Pappu is an extreme solace food when served alongside a bowl of hot Rice and proud measures of ghee. On the off chance that you are one of those individuals who makes excursions to an <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> eatery to get into this pappu and rice, presently you can make this at home at whatever point you please with this café style pappu <span style="font-size: 13.3333px;">recepie</span>.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">It tends to be served for lunch or supper and makes an incredible diabetic agreeable <span style="font-size: 13.3333px;">recepie</span> also.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><b>Good to know:</b> Only one cup of spinach contains 6% of your day by day estimation of magnesium, a mineral that can help control your glucose. Spinach is likewise low in calories. The way that spinach is wealthy in magnesium and contains scarcely any calories it is a significant advantage to individuals with diabetes.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Also, Spinach is a magnificent wellspring of nutrient K, nutrient A, manganese, folate, magnesium, iron, copper, dietary fiber and significantly more.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve the Palak Pappu alongside hot bowl of rice, finished off with ghee and a Potato Broil for a lunch or supper.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">In the event that you are hoping to make a solid diabetic amicable lunch, serve the Palak Pappu alongside Bajre Ki Roti or Jowar Roti with raita.</span><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serves</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">10 mins 40 mins 50 mins 04</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup Arhar dal (Split Toor Dal)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Onion , roughly chopped</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Green Chilli , slit</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 inch Ginger , finely chopped</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 cups Water</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup Spinach Leaves (Palak) , chopped</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Palak Pappu Tadka</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Ghee</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Cumin seeds (Jeera)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon White Urad Dal (Split)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 cloves Garlic</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 Dry Red Chillies , broken</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 sprig Curry leaves , roughly torn</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - Palak Pappu Recipe - <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style </a>Palakura Pappu - Dal Palak</span></u></b><b><u><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">In any case the Palak pappu , first pressing factor cook the spinach/palak alongside 2 tablespoons water and a spot of salt for 1 whistle.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">After the main whistle turn off the warmth and delivery the pressing factor promptly and open the cooker. This will guarantee the palak has a rich green tone.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria;"><span style="font-size: 10pt;">Warmth oil into a pressing factor cooker over medium warmth; add the onions, green </span><span style="font-size: 13.3333px;">chilies</span><span style="font-size: 10pt;">, ginger and saute until the onions mollify. When it mellow, add the turmeric powder, salt and 2 cups of water. </span></span><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Pressing factor cook the pappu/dal for 3 to 4 whistles and mood killer the warmth. Permit the strain to deliver normally, as the dal will keep on cooking, as long as there is pressure inside the cooker.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">When done, open and softly pound the dal. Mix in the cooked palak into the pappu and give it a taste and change the salt likewise. Bring the palak pappu to an energetic bubble and mood killer the warmth.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">When done, move the palak pappu to as serving bowl.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">The in conclusion, heat ghee in a tadka container over medium warmth; add the mustard seeds, urad dal and permit it to pop and the dal to turn brilliant earthy colored.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">When the dal turns earthy colored, add the garlic, red chillies and curry leaves and saute for a couple of moments until you can smell the fragrance of the garlic coming through.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Pour this flavoring over the Palak Pappu and serve hot.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Your Palak pappu (Spinach Dal) <span style="font-size: 13.3333px;">recepie</span> is prepared, move it into a serving bowl and trimming with coriander leaves.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve the Palak Pappu alongside hot bowl of rice, finished off with ghee and a Potato Broil for a lunch or supper.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">In the event that you are hoping to make a sound diabetic cordial lunch, serve the Palak Pappu alongside Bajre Ki Roti or Jowar Roti with raita.</span></p></div><div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-62121158398939998032021-02-23T13:05:00.000+05:302021-02-23T13:05:08.323+05:30COLOCASIA <div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 18pt;">COLOCASIA</span></u></b><span style="font-family: Cambria; font-size: 10pt; text-align: left;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Chamadumpa Vepudu, a basic Andhra formula in which Arbi roots are bubbled till it is delicate and sautéed with basic indian masala till it gets fresh.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Chamadumpa Vepudu Formula (Colocasia Sautéed food Formula) is a brisk pan fried food of colocasia establishes at the end of the day called as Arbi roots.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Vepudu in <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Pradesh</a> is a dish that is pan-seared with fundamental masalas like red stew powder, turmeric powder and pepper powder with any sort of vegetables. The vegetables change contingent upon the season and nearby produce accessible.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve the Chamadumpa Vepudu Formula alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Pappu Charu Formula and <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> to make the most of your feast with your friends and family.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serves</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">10 mins 25 mins 35 mins 04</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">10 Colocasia root (Arbi) , skin peeled and halved</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Rice flour</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Red Chilli powder</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Amchur (Dry Mango Powder)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Sunflower or any edible Oil for cooking</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">To temper</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon White Urad Dal (Split)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 Dry Red Chilli</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 sprig Curry leaves</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Sunflower Oil</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;"><br /></span></u></b></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - Chamadumpa Vepudu Recipe - Andhra Style Colocasia Stir Fry</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To start making the <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Chamadumpa Vepudu Formula, strip the colocasia roots and bubble them in a pressing factor cooker with enough water for 2 whistles.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Permit the strain to deliver without anyone else, channel the water and cut them into half.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Warmth a kadai with oil, add mustard seeds, urad dal and permit it to splutter for 10 seconds.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Following 10 seconds, add curry leaves, dry red chilies and leave the curry leaves to pop for 10 seconds.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Add the cooked colocasia roots alongside all the zest powders including red stew powder, turmeric powder, salt and amchur powder.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Give Chamadumpa Vepudu a throw and sautéed food the roots till it is covered well and gets fresh. Check for salt and add whenever required.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve the Chamadumpa Vepudu Formula alongside Andhra Style Pappu Charu Formula and <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> to make the most of your feast with your friends and family.</span></p></div><div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-76297499733172200102021-02-20T12:46:00.001+05:302021-02-23T12:51:07.488+05:30Vepudu<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 16pt;">Vepudu</span></u></b><b><u><span style="font-family: Cambria; font-size: 16pt;"><o:p></o:p></span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><span style="font-family: Cambria; font-size: 10pt;">Gutti Dondakaya Vepudu is an <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> stuffed Tindora otherwise called Tendli. The Stuffing is produced using newly simmered and ground flavors making the dish totally delectable. Serve it alongside Pepper Rasam and <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">hot steamed rice</a> for an encouraging feast.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Gutti Dondakaya Vepudu Formula is a fiery and tasty readiness of ivy gourd or tendli in an <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra style</a>. Andhra cooking is characterized under the most spiciest ones, yet this formula is a blend of astounding flavors and surfaces.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">It is fiery and crunchy making it a delightful side dish for the supper. Dondakaya/Kovakkai/Tendli additionally is known for its dietary benefit. It is light on the stomach and causes one to feel more full also. It additionally bolsters sound glucose by acting like normal insulin in our body.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve the Gutti Dondakaya Vepudu Formula alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> and <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Pappu Charu Formula for the weeknight supper</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serves</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">15 mins 20 mins 35 mins 04</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">500 grams Tindora (Dondakaya/ Kovakkai) , slit length wise</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Cumin seeds (Jeera)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 Dry Red Chillies</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 teaspoon Asafoetida (hing) , a pinch</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 sprig Curry leaves</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tablespoons Sunflower Oil</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">To roast and ground to a course mix</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tablespoons White Urad Dal (Split)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 tablespoons Chana dal (Bengal Gram Dal)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tablespoons Coriander (Dhania) Seeds</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Cumin seeds (Jeera)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tablespoons Sesame seeds (Til seeds)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 Dry Red Chillies</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 cup Fresh coconut , grated</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - Gutti Dondakaya Vepudu Recipe - Stuffed Ivy Gourds | Stuffed Tendli | Kovakkai</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To start making Gutti Dondakaya Vepudu Formula, wash, channel and wipe the Ivy Gourds dry with a kitchen towel.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Presently make a long cross cut on each Dondakaya/Kovakkai/Tendli length astute, keeping the base and state of every vegetable flawless and keep aside.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Subsequent stage is to make the Dondakaya Vepudu for which we need to crush the new masala.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Warmth a container over medium warmth, add the chana dal and urad dal and dish until brilliant earthy colored and fresh.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Mix in the coriander seeds, sesame seeds, cumin seeds, red chillies until the coriander and sesame begin popping and delivering a broiled fragrance.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">At last mix in the coconut and meal until it turns delicately brilliant. Mood killer the warmth and permit the masala to cool.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Into the little container of the blender processor add the simmered masala, alongside somewhat salt and crush into a coarse powder.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Move masala into a bowl and put in a safe spot.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Presently, fill the cut Dondakaya/Kovakkai/Tendli with the broiled masala and keep aside.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Warmth oil in a wide dish on medium warmth; add the mustard seeds cumin seeds, and permit it to pop. Add the asafoetida, curry leaves and red chillies and dish for a couple of moments.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Add the stuffed Dondakaya/Kovakkai/Tendli to the dish, mix in the equivalent, turmeric powder, delicately mix, add 1/4 cup of water and cover the container. Turn the warmth to low and cook until the dondakaya vepudu is finished.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">You can likewise on the other hand, place the entire blend into the pressing factor cooker with 2 tablespoons of water and pressing factor cook for 3 to 4 whistles and mood killer the warmth. Delivery the pressing factor promptly and afterward pan sear in the open until all the masala meets up.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">When done, turn off the warmth and move the Gutti Dondakaya Vepudu to serving bowl and serve hot.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve the Gutti Dondakaya Vepudu Formula alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> and <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Pappu Charu Formula for the weeknight supper.</span></p></div><div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-58518533540364028882021-02-18T12:34:00.001+05:302021-02-23T12:36:01.001+05:30Chaaru aka Rasam<div><p> <b style="text-align: center;"><u><span style="font-family: Cambria; font-size: 18pt;">Chaaru</span></u></b><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Mysore Style Avarekalu Rasam Formula is a consoling rasam formula produced using avarekalu beans that is made with newly ground rasam masala, that loans the rasam a beautiful smell. This will simply require 30 minutes of your chance to set up this tasty rasam which you can serve it alongside steamed rice and green beans palya.</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;"><b>Mysore Style Avarekalu Rasam Formula</b></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Mysore Style Avarekalu Rasam Formula is a flavorful rasam produced using the Avarekalu which is a piece of wide bean class. The beans are well known in Karnataka which they use to make different dishes. Avarekalu are hyacinth beans which are wealthy in calcium and iron. The beans are steamed and afterward ground alongside Mysore Style Rasam powder.Since Avarekalu season begins from December to January, in numerous pieces of Karnataka, individuals love to set up a custom made dishes utilizing this.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve the Mysore Style Avarekalu Rasam Formula alongside steamed rice, Cabbage Palya Formula, and curd rice to polish it off with.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total in Serves</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">10 mins 30 mins 40 mins 4</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1 cup Avarekalu / Lilva Beans</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1 cup Tamarind Water</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">2 Tomatoes , chopped</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">2 teaspoons Fresh coconut</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1 teaspoon Jaggery</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1/2 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Salt as per taste</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">For the Rasam Masala</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1 teaspoon Coriander (Dhania) Seeds</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">2 Dry Red Chillies</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1 Byadagi Dried Chillies</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1 teaspoon Cumin seeds (Jeera)</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1/2 teaspoon Whole Black Peppercorns</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1/2 teaspoon Methi Seeds (Fenugreek Seeds)</span><b><span style="font-family: Cambria; font-size: 10pt;"> </span></b></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">For tempering</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">1 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">2 sprig Curry leaves</span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Ghee , for cooking</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - Mysore Style Avarekalu Rasam</span></u></b><span style="font-family: Cambria; font-size: 10pt;"> </span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To start making the Mysore Style Avarekalu Rasam Formula, we will pressure cook the Avarekalu with 1 cup water and a spot of salt for around 1 whistle. Mood killer the fire and permit to deliver the pressing factor normally and afterward open the top.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Close to make the rasam masala, in a little skillet, heat some ghee on low fire and meal the flavors - coriander seeds, dry red chillies, byadgi dried Chillies, cumin seeds, entire dark peppercorns, mustard seeds, fenugreek seeds.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Broil them until you get a pleasant smell for around 10 minutes. When done, cool the combination and rush it to a smooth powder utilizing a blender processor.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Add new coconut, bubbled avarekalu and give it a barrage. Pound it into a coarse glue.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Warmth a pan with tamarind water, tomato, green bean stew and turmeric powder permit it to bubble for 10 minutes.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Add this ground glue into the Avarekalu Rasam that is being bubbled, add salt, jaggery and change as indicated by your sense of taste.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To temper, heat a modest quantity of oil, add mustard seeds and permit it to pop and afterward add curry leaves, hing and leave it for 10 seconds and pour it over the bubbling rasam and serve hot.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve the Mysore Style Avarekalu Rasam Formula alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">steamed rice</a>, Cabbage Palya Formula, and curd rice to polish it off with.</span></p></div><div><br /></div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents.... Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-54051988606685701382021-02-10T15:41:00.000+05:302021-02-11T17:05:57.795+05:30Hyderabadi Biryani<div><p align="center" class="MsoNormal" style="margin-left: 21pt; mso-para-margin-left: 0.0000gd; text-align: center;"><b><u><span style="font-family: Cambria; font-size: 14pt;">Hyderabadi Biryani</span></u></b><b><u><span style="font-family: Cambria; font-size: 14pt;"><o:p></o:p></span></u></b></p><p class="MsoNormal" style="margin-left: 21pt; text-align: left;"><span style="font-family: Cambria; font-size: 10pt;"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra special</a> Hyderabadi Biryani is quite possibly the most real and conventional dishes from the Hyderabadi cooking. This biryani formula is a transformation and tastes similarly as flavorful as the one that you get in a conventional home. The delicious bits of sheep are marinated in an ideal mix of sweet-smelling flavors and spices which add to the taste, yet additionally the flavors and surface.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 21pt; text-align: left;"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">The expansion of Kohinoor Gold Basmati rice which is two years Normally Matured Unadulterated and Real Basmati rice makes the dish truly uncommon. Kohinoor Gold Basmati Rice is Extra Long and Cushioned and gets appropriately isolated post cooking with its inconspicuous Basmati smell, makes it the ideal rice for this unprecedented dish, the Hyderabadi Biryani.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 21pt; text-align: left;"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve the Hyderabadi Biryani alongside Tomato Onion Cucumber Raita for a healthy lunch on a Sunday with loved ones.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serving</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">45 mins 60 mins 105 mins 03-04</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><i><u><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></u></i></b><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients For Marinating Mutton/Chicken</span></b><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">500 grams Mutton , mix of bone and chops or 500 grams Chicken</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 Onions - thin sliced</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">10 cloves Garlic</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">3 inch Ginger</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 Green Chilies</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1-1/2 teaspoon Red Chilli powder</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">3 Cinnamon Stick (Dalchini) , small</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 Cloves (Laung)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 Cardamom (Elaichi) Pods/Seeds</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Ajwain (Carom seeds)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Whole Black Peppercorns</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Mint Leaves (Pudina) , a large bunch</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 cup Curd (Dahi / Yogurt)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Edible Oil for cooking</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><span style="font-family: Cambria; font-size: 10pt;">Ingredients for Rice (Biryani)</span></b></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 cups Basmati rice</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Few Saffron strands - soaked in 1/2 cup warm milk</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 Bay leaves (tez patta) , torn</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 Cardamom (Elaichi) Pods/Seeds</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Cloves (Laung)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 inch Cinnamon Stick (Dalchini)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Ajwain (Carom seeds)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 tablespoons Ghee</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><b style="font-family: Cambria; font-size: 10pt;">Ingredients for garnish</b></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 Onions thin sliced and caramelized</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Coriander (Dhania) Leaves - a bunch, finely chopped</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra special</a> Hyderabadi Biryani With Basmati Rice (Mutton & Chicken)</span></u></b><b><u><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To begin making the Hyderabadi Mutton Gosht Biryani, you will first get all the ingredients ready and keep them handy. Then we will proceed to marination of the mutton and then finally cooking the Biryani.</span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Method For Marination of Mutton/Chicken</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">First we will fry the onions. Take the 4 large sliced onions for marination and place it in a preheated kadai with 2 teaspoons of oil.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Saute the onions on low to medium heat until the onions are caramelized.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">This process takes about 20 to 25 minutes. Once the onions are caramelized. Keep this aside</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Make a paste of ginger, garlic and green chilies either in a mixer grinder or in a pestle and mortar and keep aside.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">The next step is to make the spice powder. Dry roast the cardamom, cinnamon, cloves, shahi jeera, peppercorns in a pan for a few seconds until you can smell the aromas of spices coming through. Once done, turn off the heat and allow it to cool for a few minutes an grind into a fine powder. Keep aside.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">In a small mixing bowl, add the onions, yogurt, spice powder, chili powder, turmeric powder, ginger garlic paste, salt, chopped mint leaves and mix well. This is the marination mixture.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">In a large bowl, place the cleaned chopped mutton/chicken along with bones. Add the marinade mixture and toss well to coat the chicken/mutton in the mixture. Set the chicken/mutton aside for 3 to 4 hours to marinate well in the spices.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Method to Cook Hyderabadi Mutton Gosht Biryani</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Soak the Kohinoor Gold Basmati rice for about 30 minutes in water. Drain and keep aside.</span><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Heat 2 tablespoons of ghee in a large cooking pot over medium heat. Add the spices and the drained rice along with 3 cups of water, salt and bring to a brisk boil. Cook until the rice is three fourth done. We will be cooking the rice along with the mutton in the next step. Keep this partially cooked rice aside.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">The next step is to cook the mutton/cicken and then combine it with the Kohinoor Gold Basmati rice and make the Biryani.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Heat 2 tablespoons of ghee in a large pan. Note that the pan should be large enough to cook both the mutton and the rice together.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Add the marinated mutton/chicken, stir and cook on medium heat a couple of minutes. Once you notice the mutton getting heated up, turn the heat to low, cover the pan and allow the mutton/chicken to cook until it is almost done. (Keep in mind that the chicken takes less time to cook as compared to Mutton)</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Once the chicken/mutton is almost done, transfer to a plate while to proceed to layer the rice and mutton to cook them together.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Add a couple of tablespoons of ghee to the pan and spread half the rice in the bottom layer.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Spread the chicken/mutton over the rice and sprinkle coriander leaves over it. Finally spread the remaining rice and pour the saffron milk over the rice. Cover the pan, keep the heat to low and and cook for about 15 to 20 minutes until you notice the rice is cooked through and looks fluffy.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Once done, turn off the heat and allow the Hyderabadi Biryani to rest in the pan for another 10 minutes. The Biryani will continue to absorb the flavors in the heat.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Finally, when you are ready to serve, give the Biryani a stir and serve.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve the Hyderabadi Biryani along with Bagara Baingan and Tomato Onion Cucumber Raita Recipe for a wholesome lunch on a Sunday with family and friends. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To check the details of <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Cuisines</a>, please visit <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Khushi</a> blog.</span></p></div><div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-35426898815674119312021-02-09T14:05:00.000+05:302021-02-11T16:46:46.353+05:30Ooru Kodi Pulusu aka Andhra Style Chicken Curry<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 14pt;">Ooru Kodi Pulusu aka <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Chicken Curry</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Exemplary <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Chicken Curry Formula is a delightful formula that is a strength from <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a>.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">This easy creation is made out of chicken pieces stewed in a stock of ground flavors. The key to this curry is the ideal masala base, which adds an enchanted touch to this curry. A shrewdly mixed ground glue that discharges a lot of flavors to shape a pleasant solid curry is the stunt here. It is impactful yet satisfying to the faculties.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Do notice – this palatal happiness might be trailed by a runny nose and watery eyes – a censorial spate regularly connoting a commonplace Andhra style Chicken Curry.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve Exemplary <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Chicken Curry alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">steamed rice</a> or Dhaba Style Fiery Ghee Rice Formula Produced using Entire Flavors, and Andhra Style Chepa Vepudu Formula - Andhra Fish Fry Formula for a tasty end of the week feast.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serving</span></b><b><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">10 mins 60 mins 70 mins approx 04</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b></p><p class="MsoNormal"><u><span style="font-family: Cambria; font-size: 10pt;">To marinate</span></u><u><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></u></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">700 grams Chicken - cleaned and cut to required size</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Red Chilli powder</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Salt</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup coconut milk</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><u><span style="font-family: Cambria; font-size: 10pt;">To grind</span></u><u><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></u></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 inch Ginger</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">6 cloves Garlic</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 inch Cinnamon Stick (Dalchini)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 Cloves (Laung)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Cardamom (Elaichi) Pods/Seeds</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 teaspoon Poppy seeds</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tablespoons Dry coconut (kopra)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 cup Hot water for grinding</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><u><span style="font-family: Cambria; font-size: 10pt;">To season</span></u><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tablespoons Mustard Oil</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 inch Cinnamon Stick (Dalchini)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">3 Cloves (Laung)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Cardamom (Elaichi) Pods/Seeds</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Bay leaf (tez patta)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><u><span style="font-family: Cambria; font-size: 10pt;">Other ingredients</span></u><u><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></u></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">3 Onion - finely chopped</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 Green Chilies - finely chopped</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 sprig Curry leaves</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoons Red Chilli powder - (As per your spice levels)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Garam masala powder</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 cup Coriander (Dhania) Leaves - finely chopped</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - </span></u></b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 21pt; mso-para-margin-left: 0.0000gd;"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Steps before arrangement of <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Chicken curry</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Assume a bowl and position the washed chicken pieces (700 grams). Put a quarter cup of Coconut Milk, 1 teaspoon of Turmeric powder and one and a half teaspoon of Red Bean stew powder.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">At that point add salt according to taste and marinate chicken with all the flavors. Allow it to rest for thirty minutes.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Spot a griddle on the oven and turn on the gas. Put 2 tablespoons of Coriander seeds and 2 teaspoons of Cumin seeds.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Presently put 2 Green Cardamoms, 1 enormous Cinnamon and 4 Cloves.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Dry meal them over low fire. When done, turn off the gas and keep it aside to chill off.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">When the simmered flavors arrive at room temperature, move the cooked flavors into a processor Container. Presently, crush the flavors down to a coarse powder.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Spot a crisp griddle and turn on the Gas. Put a quarter cup of Poppy seeds and dry dish them over medium fire. When done, turn off the gas and keep it aside to chill off.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Take a processor Container, put 1 cup of ground Coconut in it and the cooked poppy seeds.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">At that point add a little Coconut milk and granulate down to a smooth glue.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Slash 3 Enormous Onions and 3 Green Chilies and save them aside for some other time.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Take a new processor container, put 12 Cloves of Garlic &1 inch of cleaved ginger in it. Granulate down to a Ginger-Garlic paste.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 21pt; mso-para-margin-left: 0.0000gd;"><b><u><span style="font-family: Cambria; font-size: 10pt;">Last advance in making <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Chicken curry</span></u></b><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Spot a wok (Kadai) and turn on the gas. Add a little Mustard oil and once the oil turns hot, add the slashed Onions.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Mix it and let it cook for quite a while. At that point add the Green Chilies and mix it.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">When the Onions turn marginally earthy colored add the Ginger-Garlic glue. Mix a little and sauté together for around 8 minutes.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Presently add one and a half teaspoons of Red stew powder and a large portion of a teaspoon of Turmeric powder. Blend them in with the remainder of the fixings.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">At that point put the marinated chicken in the wok and coat the Chicken pieces with the blend appropriately. When done, cover it with a top and let it cook for 5 minutes.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Following 5 minutes, take the cover off and flip the chicken pieces to cook them consistently. Again cover it with top and let it cook for an additional 8 minutes.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Following 8 minutes, remove the Top and add the dry simmered flavors arranged before. At that point add the Poppy seeds and Coconut glue and blend them.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Presently, add salt according to taste and add water and mix. When done, cover with the top and let it cook for around 8 to10 minutes.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Following 8 minutes, take the cover off and add a small bunch of Coriander leaves and blend. At that point cook throughout the previous 5 minutes.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin-left: 42pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun;">l </span><!--[endif]--><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Following 5 minutes, <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Chicken Curry ought to be prepared to serve.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p></div><div><br /></div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents.... Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-51218018975338884462021-02-08T13:01:00.010+05:302021-02-11T13:25:27.013+05:30Pulihora<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 14pt;">Pulihora</span></u></b><b><u><span style="font-family: Cambria; font-size: 14pt;"><o:p></o:p></span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Pulihora is a bona fide <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra delicacy</a>. The word 'Puli' is gets from 'Pulupu' which implies harshness and 'hora' which is gotten from 'Origamu' which undoubtedly implies food or suppers in Telugu language. The harshness in the formula come from tamarind or lemon or mango. In <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Pradesh</a>, Pulihora is generally alluded to as helpless man's celebration food. Pulihora is a blend of pungent, hot, acrid and hot tastes (all at a time). It is viewed as a decent energizer for a dull craving. Pulihora can be conveyed to picnics or on significant distance ventures.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style </a>Tamarind Rice all alone with Elai Vadam and serve it for lunch or even prepare into your lunch boxes alongside a glass of Chaas otherwise known as margarine/butter milk.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in</span></b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><b><span style="font-family: Cambria; font-size: 10pt;">Cooks in</span></b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><b><span style="font-family: Cambria; font-size: 10pt;">Total Time</span></b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><b><span style="font-family: Cambria; font-size: 10pt;">Serving</span></b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">20 mins</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> 30 mins 50 mins 02-04</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 cups Cooked rice</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 cup Tamarind Water</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Jaggery</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 cup Roasted Peanuts (with skin)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">For Pulihora Masala (Seasoning)</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Cumin seeds (Zeera)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Chana dal (Bengal Gram Dal)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 Dry Red Chilli</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2-3 Green Chilies , seed less and slit length-wise</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 teaspoon Asafoetida (hing)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 sprig Curry leaves</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Sesame Oil for cooking</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">How to make <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Pulihora Recipe (Spicy & Tangy Tamarind Rice)</span></u></b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To start making the <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Pulihora Formula (Zesty and Tart Tamarind Rice), first prepare all the fixings. Utilizing precooked and day old rice where the grains are isolated makes the Pulihora come out with extraordinary surfaces.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Warmth sesame oil to a weighty lined skillet and when the oil gets warmed up add mustard seeds, cumin seeds, dry red chillis, green chillis, curry leaves and saute until the seeds begin popping and the chilies are simmered.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Add the turmeric powder, asafoetida powder, jaggery, the tamarind mash and salt. Cook the tamarind mash in the flavoring for at any rate 4 to 5 minutes over medium warmth until the crude taste from the mash disappears and the mash has thickened up.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">When the mash is cooked, add the cooked rice and peanuts and mix to join all the fixings well. Cover the skillet and permit the <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Pulihora to retain all the flavors from the tart masala.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">When done, check the salt and flavors and change in accordance with suit your taste. At long last sprinkle some more sesame oil over the <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Pulihora and mix to combine.This adds an extra flavor to the dish.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">When done, move to a bowl and serve.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style </a>Tamarind Rice all alone with Elai Vadam and serve it for lunch or even prepare into your lunch boxes alongside a glass of chaas aka butter milk.</span></p></div><div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-31112755206398530732021-02-05T12:37:00.006+05:302021-02-11T16:45:17.998+05:30Gutti Vankaya Kura<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 14pt;">Gutti Vankaya Kura</span></u></b><b><u><span style="font-family: Cambria; font-size: 14pt;"><o:p></o:p></span></u></b></p><p class="MsoNormal" style="mso-char-indent-count: 6.0000; text-indent: 60pt;"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><span style="font-family: Cambria; font-size: 10pt;">This special enhanced <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Style Eggplant Poppy Seeds Curry is an absolute necessity attempt formula. The fundamental contrast between this curry and others is that there is no coconut at all in it. The masala base is fundamentally set up with poppy seeds, which gives a nutty flavor and surface to the curry. For all curry sweethearts, this phenomenal dish is an absolute necessity attempt dish.</span><span style="font-family: Cambria; font-size: 10pt; text-indent: 60pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Style Eggplant Poppy Seeds Curry alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Style Palakaru Vepadu and Tava otherwise known as Skillet Paratha or <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">steamed rice</a> for a work day dinner.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in</span></b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><b><span style="font-family: Cambria; font-size: 10pt;">Cooks in</span></b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><b><span style="font-family: Cambria; font-size: 10pt;">Total time</span></b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><b><span style="font-family: Cambria; font-size: 10pt;">Serving</span></b><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">15 mins 30 mins</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> 45 mins</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> 04</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><b><u><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">To be Ground To paste</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Methi aka Fenugreek Seeds</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">3 tablespoons Poppy seeds</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><b><u><span style="font-family: Cambria; font-size: 10pt;">Main Ingredients</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">8 Baingan (Brinjal / Eggplant)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 tablespoons Sunflower Oil</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Cumin seeds (Zeera)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 cloves Garlic , finely chopped</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Red Chilli powder</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Coriander Powder (Dhania)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 teaspoon Methi aka Fenugreek Seeds</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">30 grams Tamarind - soaked and pulp extracted</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Jaggery</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation of Vankaya Gasagasala Kura | <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Style Eggplant Poppy Seeds Curry Recipe - </span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To begin making the<a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank"> Andhra</a> Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura, dry roast poppy seeds until it starts to change the colour. </span><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Remove from pan immediately and let it cool. Dry roast methi aka Fenugreek seeds too and remove from flame.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Into a blender add poppy seeds, methi aka Fenugreek seeds with 1/4 cup water and blend into a paste.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Wash and pat dry the brinjals. Remove the stem and make a cross incision. Fry it in oil for about 4 to 5 minutes until it is roasted and cooked. Remove the fried brinjal and keep aside.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Into the same pan, add little more oil if the pan turns dry, add the mustard seeds, cumin seeds and allow it to crackle.</span></p><p class="MsoNormal"><span style="font-family: Cambria;"><span style="font-size: 10pt;">Then add the poppy seed masala paste, turmeric powder, red </span><span style="font-size: 13.3333px;">chili</span><span style="font-size: 10pt;"> powder and coriander powder. Saute cook for 5 to 6 minutes. Pour tamarind juice and 1/2 cup water, salt to taste and jaggery, bring the Gasagasala Kura mixture to boil.</span></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Let it continue to simmer on medium flame for 5 to 7 minutes. After 5 minutes add fried brinjal and cook for 5 to 8 minutes. Check the salt and seasonings and adjust to taste according.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowl</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura along with <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Palakaru Vepadu and Tawa Paratha for a weekday meal.</span></p></div><div><br /></div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents.... Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-61254094777543333932021-02-02T12:20:00.016+05:302021-02-11T13:21:40.545+05:30Perasattu <div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 14pt;">Perasattu</span></u></b><span style="font-family: Cambria; text-align: left;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria;">Moong Dal Dosa is a rich and sound recipe which is an uncommon mix of yellow split moong dal and rice. This recipe serves all the critical things which a morning feast requires, sound, delightful and smart supper that you can amass if you have the hitter accommodating in the cooler. It is one of the best breakfast or we can say light food served rich with nutrients in <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Pradesh.</a></span></p><p class="MsoNormal"><span style="font-family: Cambria;">Serve the Moong Dal Dosa with Tomato Onion chutney, Coconut Chutney and Sambhar for a solid and tasty breakfast or even a lively weeknight dinner.</span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in</span></b><span style="font-family: Cambria; font-size: 10pt;"> </span><b><span style="font-family: Cambria; font-size: 10pt;">Cooks in </span></b><span style="font-family: Cambria; font-size: 10pt;"> </span><b><span style="font-family: Cambria; font-size: 10pt;"> Total time </span></b><span style="font-family: Cambria; font-size: 10pt;"> </span><b><span style="font-family: Cambria; font-size: 10pt;">Serving</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">360 mins 40 mins 400 mins 08-12 </span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup Green Moong Dal (Split)</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup Rice</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 teaspoons Salt</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Water as required</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Ghee - for making the dosa</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 inch Ginger - grated</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Edible Oil - for cooking</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="font-family: Cambria; font-size: 10pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">How to prepare Moong Dal Dosa Recipe -</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria;"><span style="font-size: 13.3333px;">To start making Moong dal Dosa, first we will make the moong dal dosa hitter. This player can be utilized for making idli also. </span></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">To start making the Moong Dal Idli and Dosa Formula, first we will douse the dal and rice. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">In a bowl splash the moong dal and the Methi or Fenugreek seeds together. In another bowl, drench the rice. Douse them for in any event 6 hours or overnight. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">When drenched, you can crush them. Into a blender processor, add the drenched moong dal and Methi or Fenugreek seeds. Add little water at an at once to make a thick streaming hitter. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">Move the ground moong dal into an enormous bowl. In a similar blender processor, add the rice and add simply little water at a time and make thick player. Move the rice into a similar bowl as the moong dal. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">Add the salt and mix well to join. Cover the bowl and mature for 8 hours/short-term. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">Once matured, give it a mix tenderly. You can make idli the primary day when player is new with air pockets. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">Refrigerate the Moong dal Idli and Dosa player in a hermetically sealed holder for 4 to 5 days and use it as required. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">The following stage is to make the Moong Dal Dosa. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">Preheat a Tava otherwise known as Griddle over medium warmth and pour a scoop loaded with the moong dal hitter on the Tava otherwise known as Skillet. Spread the player on the Tava otherwise known as Griddle in a round manner. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">Shower ghee around within and the external edges of dosa. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">Following a couple of moments when the highest point of the dosa begins turning brilliant earthy colored, flip and cook on the opposite side for a couple of moments. Flip over again and overlay the dosa and serve hot. </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 13.3333px;">Serve the Moong Dal Dosa with Tomato Onion chutney, Coconut Chutney and Sambhar for a healthy and delightful breakfast or even a speedy weeknight supper. </span></p><p class="MsoNormal"><span style="font-family: Cambria;"><span style="font-size: 13.3333px;"><br /></span></span></p><p class="MsoNormal"><span style="font-family: Cambria;"><span style="font-size: 13.3333px;"><b><u><i><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Good to know- </a></i></u></b></span></span></p><p class="MsoNormal"><span style="font-family: Cambria;"><span style="font-size: 13.3333px;">Moong Dal is wealthy in protein, helps lower cholesterol, contains heaps of nutrients and minerals and furthermore helps in weight reduction. Moong dal is effectively edible and consequently anybody can eat it including little children.</span></span></p></div><div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-4685805453421267602021-02-01T19:47:00.001+05:302021-02-11T19:52:43.634+05:30Chepa Pulusu (Fish Curry)<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 14pt;">Fish Curry</span></u></b><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Chepa Vepudu Formula (Andhra Style Fish Fry Formula) is an absolute necessity attempt formula. <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra food</a> is known for its fiery and solid Indian flavors in the vast majority of their dish. Fish being devoured in the vast majority of the waterfront parts of <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> they have a wide scope of Fish dishes which has a decent measure of zest and flavor.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">In this formula, we have utilized basa fish to make a pan fried food with a custom made ground masala. The masala is known as the Karam Vepudu which is a fundamental pan fried food masala which is utilized with a large portion of the dry vegetables.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve the <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Chepa Vepudu Formula, alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> and Palak Pappu (Spinach Dal) for an ordinary feast with your family.</span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serving</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">10 mins 30 mins 40 mins 02-04</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">Ingredients</span></u></b></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 Basa fish , fillet , cut into small pieces</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Mustard seeds</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Onion , sliced</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 inch Ginger , chopped</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 cloves Garlic , chopped</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 sprig Curry leaves</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Red Chilli powder</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Edible Oil</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">For the Karam Vepudu Masala</span></b></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Sesame seeds (Til seeds)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon White Urad Dal (Split)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Chana dal (Bengal Gram Dal)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Cumin seeds (Jeera)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 cup Dry coconut (kopra)</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 10.0000pt; mso-bidi-font-family: Cambria; mso-fareast-font-family: SimSun;">v </span><!--[endif]--><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">4 Dry Red Chillies</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span><b><u><span style="font-family: Cambria; font-size: 10pt;">Preparation - <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Chepa Vepudu Recipe - Andhra Fish Fry</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">To start making the <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Chepa Vepudu Formula, we will initially dry roast the ingredients required for the Karam Vepudu Masala.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Warmth a weighty lined skillet. One the container is warmed, add sesame seeds, white urad dal, chana dal, cumin seeds, dry coconut and dry red chilies.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Cook them well for around 10 minutes on a level skillet and keep it aside to chill off. Granulate every one of them in a blender to a coarse combination.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Warmth a kadai with oil, add mustard seeds and permit it to pop for few moments. Add curry leaves and leave it splutter.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">When it splutters, add ginger, garlic and cook them until they relax. Add cut onions and saute them till they become delicate.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Add hacked fish, red chili powder, turmeric powder and salt, throw till the fish is cooked. Allow it to cook for 1 to 2 minutes.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Then, add ground karam Vepudu Masala and throw well till they are very much covered.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Sprinkle little water, cover it and cook for around 10 minutes on low warmth. Serve hot.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Serve the <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Chepa Vepudu Formula, alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> and Palak Pappu (Spinach Dal) for an ordinary feast with your family.</span></p></div><div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-67849399847806847122021-01-30T10:41:00.004+05:302021-02-11T16:44:08.034+05:30Panasa Puttu Koora (Andhra style Jackfruit curry)<div><span style="font-family: georgia;"><span> <b><u><span style="font-size: medium;">Jack fruit curry</span></u></b></span> </span></div><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Panasa Puttu Koora is one of the favorite <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> curry made with jackfruit. Jackfruit is marinated in fervent spices along with cashew nut paste to get this delicious curry. Mostly served with <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">rice</a> only. An alternate of meat for vegetarians.</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;">Shredded or grated raw jackfruit is called Panasa Puttu in local language(Telugu). The traditional process of shredding raw jackfruit is fancy. To chop down this fruit, people use a special knife along ith either lemon juice or oil as its juice is very sticky. It is very hard to get rid of this gum type juice once stick to the body. </span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">In the season of Jackfruit, this curry is a must to be a part of almost every <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Brahmin wedding menu. </span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;">To enjoy one of the best South Indian meal, serve this Panasa Pottu Koora Recipe along with <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> and Sambar and Elai Vadam.</span></p><p class="MsoNormal"><span style="font-family: georgia;">Lets start readying the curry -</span></p><p class="MsoNormal"><b style="font-family: georgia;">Prep in</b><span style="font-family: georgia;"> </span><b style="font-family: georgia;">Cooks in</b><span style="font-family: georgia;"> </span><b style="font-family: georgia;"> Total time </b><span style="font-family: georgia;"> </span><b style="font-family: georgia;">Serving</b></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">15 mins 15 mins 30 mins 02</span></span></p><p class="MsoNormal"><span style="font-family: georgia; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><b><u>Ingredients</u></b></span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup Jackfruit Raw (Kat hal) , chopped finely</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoons Tamarind Paste</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">3 Green Chilies </span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Mustard, ground nut, Sunflower or any edible Oil</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 cup Water</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/2 teaspoon Mustard seeds</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon White Urad Dal (Split)</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 teaspoon Chana dal (Bengal Gram Dal)</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Dry Red Chilli</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 teaspoon Asafoetida (hing)</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 sprig Curry leaves</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt as per taste</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">8 to 10 Whole cashews (optional)</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1/4 teaspoon Turmeric powder (Haldi)</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><b><u>For Aava paste</u></b></span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoons Mustard seeds</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 tablespoon Sesame seeds (Til seeds)</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 Dry Red Chilli</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">The most effective method to make Panasa Pottu Aava Koora Recipe - <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Style Mustard Flavored Raw Jackfruit Curry </span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;">To start making the Panasa Pottu Aava Koora, let us first make the </span><b style="font-family: georgia;">Aava Paste</b><span style="font-family: georgia;">.</span></p><p class="MsoNormal"><span style="font-family: georgia; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><b><u>Preparation of the Aava Paste</u></b>: </span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;">In a little bowl, douse mustard seeds, sesame seeds, and red stew in steaming hot water for 15 minutes.</span></p><p class="MsoNormal"><span style="font-family: georgia;">Following 15 minutes, channel the water and move the mustard seeds, sesame seeds, and red stew into a blender container and granulate to a smooth glue, utilizing a little water whenever required.</span></p><p class="MsoNormal"><span style="font-family: georgia;">Move to a bowl and put in a safe spot.</span></p><p class="MsoNormal"><b style="font-family: georgia;"><u>the </u></b><span style="font-family: georgia;"><b><u>Jack-fruit</u></b></span></p><p class="MsoNormal"><span style="font-family: georgia;">Allow us currently to cut the Jack-fruit, to do that we need to first, oil our hands and the blade that we will use, with some oil.</span><span style="font-family: georgia;"> </span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">This significant hint guarantees that the hands don't get tacky from the common natural product latex/sap present in the natural product doesn't get onto your hands and makes the cutting interaction bother free. </span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Keep a bowl of water blended in with some salt, prepared to put the slice crude jack-fruit pieces to stay away from </span><span style="font-family: georgia; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">discoloration</span><span style="font-family: georgia; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> of the organic product.</span></p><p class="MsoNormal"><span style="font-family: georgia;">Since your hands and blade are very much lubed, cut the jack-fruit down the middle, dispose of the skin and begin making 1 inch pieces and absorb them the salted water.</span></p><p class="MsoNormal"><span style="font-family: georgia;">Spot the jack-fruit in a pressing factor cooker with 1/4 cup of water, tamarind glue, turmeric powder and pressing factor cook for 3 whistles and mood killer the fire.</span></p><p class="MsoNormal"><span style="font-family: georgia;">Permit the strain to deliver normally. Channel any water from the jack-fruit.</span></p><p class="MsoNormal"><span style="font-family: georgia;">Finely cleave the jack-fruit and put in a safe spot.</span></p><p class="MsoNormal"><span style="font-family: georgia;"> </span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><b><u>Preparation of the Panasa Pottu Aava Koora : </u></b></span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: georgia;">In a skillet, heat oil on medium fire, add the mustard seeds and permit it to snap, next include the asafoetida, chana dal and urad dal and permit them to transform into a light earthy colored tone.</span></p><p class="MsoNormal"><span style="font-family: georgia;">When the dals have turned earthy colored, add curry leaves and green chilies.</span></p><p class="MsoNormal"><span style="font-family: georgia;">At long last, include the finely cleaved crude jackfruit that was cooked before and add the readied aava glue and give a brisk blend. Cook covered for low fire for not over 5 minutes.</span></p><p class="MsoNormal"><span style="font-family: georgia;">Add singed cashew nuts, blend everything great.</span></p><p class="MsoNormal"><span style="font-family: georgia;">Serve this Panasa Pottu Aava Koora Recipe alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> and Arachuvitta Sambar Recipe and Elai Vadam Recipe for a total South Indian lunch.</span></p><p class="MsoNormal"><span style="font-family: georgia; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank"><b><u><i>Good to know - </i></u></b> </a></span></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">For an Indian Diabetic supper, serve Panasa Pottu Aava Koora Recipe alongside Foxtail Millet Lemon Rice Recipe and Palak Raita Recipe for a work day lunch.</span><span style="mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</span></div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-58928740844567300542021-01-29T20:08:00.001+05:302021-02-11T20:14:52.723+05:30Ankapur Chicken (A firey country side Chicken curry)<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 14pt;">Andhra Pepper Chicken</span></u></b><b><u><span style="font-family: Cambria; font-size: 14pt;"><o:p></o:p></span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria;"><a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Pepper Chicken Formula is a delectable chicken formula celebrated across most Andhra Non Veg Eateries that can be served either as a starter or as a side dish alongside your supper.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">The Andhra Pepper Chicken Formula is loaded with flavors from dark pepper giving the yummmmmy taste that will leave you needing for additional.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Serve <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Pepper Chicken Formula alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed rice</a> and <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Pappu Charu Formula (Lentil Soup Style Curry) for a delectable lunch or supper.</span></p><p class="MsoNormal"><b><span style="font-family: Cambria;">Prep in Cooks in Total time Serving</span></b></p><p class="MsoNormal"><span style="font-family: Cambria;">20 mins 20 mins 40 mins 02-04</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria;">Ingredients</span></u></b></p><p class="MsoNormal" style="mso-char-indent-count: 0.5000; text-indent: 5.0000pt;"><b><span style="font-family: Cambria;">For marination</span></b><b><span style="font-family: Cambria;"><o:p></o:p></span></b></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">500 grams Chicken , chopped to cubes with bone</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">10 cloves Garlic`</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">2 inch Ginger</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">1 Lemon , juice extracted</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">1/2 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">1/2 teaspoon Salt</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="mso-char-indent-count: 0.5000; text-indent: 5.0000pt;"><span style="font-family: Cambria;"> </span><b style="text-indent: 5pt;"><span style="font-family: Cambria;">For Pepper Chicken Masala</span></b></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">2 Onion , thinly sliced</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">4 cloves Garlic , finely chopped</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">1 inch Ginger , finely chopped</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">2 Green Chillies , slit</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">Salt , to taste</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">3 sprig Curry leaves , roughly torn</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">2-1/2 tablespoons Whole Black Peppercorns , coarsely pounded</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">2 teaspoons Coriander Powder (Dhania)</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">4 tablespoons edible Oil , to cook</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria;"> </span><b><span style="font-family: Cambria;">To Garnish</span></b><span style="font-family: Cambria;"> </span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">6 sprig Coriander (Dhania) Leaves , chopped for garnish</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">1 teaspoon Whole Black Pepper Corns , coarsely pounded</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42.0000pt; mso-char-indent-count: 0.0000; mso-list: l0 level1 lfo1; mso-para-margin-left: 0.0000gd; text-indent: -21.0000pt;"><!--[if !supportLists]--><span style="font-family: Wingdings;">v </span><!--[endif]--><span style="font-family: Cambria;">1 teaspoon Lemon juice</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria;"> </span><b><u><span style="font-family: Cambria;">Preparation - Andhra Pepper Chicken Recipe - Dry Pepper Chicken</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria;"> </span><span style="font-family: Cambria;">To start making <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Pepper Chicken Formula, prep all the fixings and keep prepared.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">For the marination, make the paste of the ginger and garlic. You can utilize the blender processor or a pestle and vessel to make the paste.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Into an enormous blending currently, add the chicken pieces alongside bones, turmeric powder, ginger garlic glue, lemon squeeze and salt. Blend well to join. Cover the skillet, place it in the fridge and marinate the chicken for 30 minutes.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">To make the Andhra Pepper Chicken, in a huge wok or a kadai or a profound skillet preheat the oil over medium warmth.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Add the cut onion, cut green chilies, hacked ginger and cleaved garlic and saute until the onion mellow and turns somewhat earthy colored. Mix in the curry leaves.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">When the onions begin to brown, add the marinated chicken and saute for around 2 minutes with the onion ginger garlic masala.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Several minutes, add the coriander powder and squashed pepper. Mix well, cover the dish and cook on low warmth until the Andhra Pepper Chicken meets up from sides of the container.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Continue to mix discontinuously and sprinkle water as and when needed to cook the chicken.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Cook until the Andhra Pepper Chicken until it is delicate and cooked. When the chicken is delicate cooked, open the top and mix on medium warmth until the dampness vanished to make it dry.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Not long before you are prepared to serve add another 1 teaspoon squashed pepper, 1 teaspoon lemon squeeze and hacked coriander leaves and give it a mix.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Serve Andhra Pepper Chicken Formula alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed rice</a> and <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Pappu Charu Formula for a tasty lunch or supper.</span></p></div><div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-50323671129566756652021-01-28T16:25:00.005+05:302021-02-11T16:43:25.550+05:30Golichina Mamsam aka Andhra style Mutton Curry<div><p> <b style="text-align: center;"><u><span style="font-family: Cambria; font-size: 14pt;">Mutton Curry</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria;">Today I'm sharing one of my top picks curry from <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra</a> Cooking styles. This is one of the yummiest curry from the state and is best served alongside<a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank"> rice</a>.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Serve <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Mutton Curry alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> or Entire Wheat Lachha Paratha for a work day supper.</span></p><p class="MsoNormal"><b><span style="font-family: Cambria;">Prep in Cooks in Total time Serving</span></b></p><p class="MsoNormal"><span style="font-family: Cambria;">30 mins 30 mins 60 mins 02-04</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria;">Ingredients</span></u></b></p><p class="MsoNormal"><b><span style="font-family: Cambria;">Components for marinating</span></b></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">500 grams Mutton</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">1 teaspoon Turmeric powder (Haldi)</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">1 teaspoon Red Chilli powder</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">Salt as per taste</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria;"> </span></p><p class="MsoNormal"><b><span style="font-family: Cambria;">For grinding</span></b><b><span style="font-family: Cambria;"><o:p></o:p></span></b></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">1 cup Dry coconut (kopra)</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">1 Onion</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">Water per requirement to covert the grindings into mild paste</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal"><b><span style="font-family: Cambria;"> </span></b></p><p class="MsoNormal"><b><span style="font-family: Cambria;">Other ingredients</span></b><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">1 Onion - finely chopped</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">2 teaspoons Red Chilli powder - use as per taste</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">1 tablespoon Ginger Garlic Paste</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">1 teaspoon Coriander Powder (Dhania)</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">1 teaspoon Garam masala powder</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">1/2 cup Tomato - finely chopped</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">Best prepared in Mustard oil…. other edible oils also can be used</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">Salt as per taste</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">Water , as required</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left: 42pt; text-indent: -21pt;"><span style="font-family: Wingdings;">v </span><span style="font-family: Cambria;">Coriander (Dhania) Leaves - finely chopped for garnish</span><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria;"> </span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria;">Preparation of Andhra Style Mutton Curry Recipe</span></u></b><span style="font-family: Cambria;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria;">To start making the Andhra Style Mutton Curry formula, marinate the lamb with fixings recorded under '</span><b><span style="font-family: Cambria;">Components for marinating</span></b><span style="font-family: Cambria;">' and save aside for 15 minutes.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Later pressing factor cook the marinated combination for 6 whistles.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Then granulate all the fixings given under '</span><b><span style="font-family: Cambria;">For grinding</span></b><span style="font-family: Cambria;">' and keep it aside.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Add oil in a hefty lined skillet, add onions to it and cook till the onion turns earthy colored.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Add ginger garlic glue and let it cook till the crude smell goes off.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Then, add the ground combination to it and let it fry till the blend begins to turn brilliant earthy colored. Presently, add mutton with its juices and let it cook for at any rate for 5 minutes.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Following 5 minutes, add tomatoes, red chili powder, garam masala powder, coriander powder, salt and let it stew for an additional 5 minutes.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Next add the necessary water and cover it for 10 minutes. Add kasuri methi, coriander leaves and give the curry a mix. Your Andhra Style Mutton Curry is fit to be served.</span></p><p class="MsoNormal"><span style="font-family: Cambria;">Serve <a href="https://neeraj4frnz.blogspot.com/2021/01/andhra-pradesh-cuisines.html" rel="nofollow" target="_blank">Andhra Style</a> Mutton Curry alongside <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a> or Entire Wheat Lachha Paratha for a work day supper.</span></p></div><div><br /></div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents.... Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-82795604487592617052021-01-27T14:33:00.028+05:302021-03-05T16:48:47.027+05:30Andhra Pradesh Cuisines <div><span style="font-family: georgia; font-size: medium;">Hi Friends,</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Today sharing the information about most popular Indian cuisine state-wise and top 5 Veg and Non-Veg Indian food of every state.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">So, We will start alphabetically. The first state is Andhra Pradesh.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><span style="font-family: georgia;">Andhra Pradesh - It is a state located in the SouthEastern part of <a href="https://neeraj4frnz.blogspot.com/2021/01/india-food-and-culture.html" rel="nofollow" target="_blank">India</a>. The capital of Andhra Pradesh is Hyderabad. Andhra Pradesh's history </span><span style="font-family: georgia;">goes back to Vedic period. There were many Hindu kings who ruled Andhra Pradesh time to time but one of the greatest emperor of Andhra was </span><span style="font-family: georgia;">Raja Krishnadevaraya. </span></span></div><div><span style="font-family: georgia; font-size: medium;">Later on when Mughals invaded <a href="https://neeraj4frnz.blogspot.com/2021/01/india-food-and-culture.html" rel="nofollow" target="_blank">India</a>, Andhra Pradesh was ruled by Nizaams for long time.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><span style="font-family: georgia;">While Mughal were ruling <a href="https://neeraj4frnz.blogspot.com/2021/01/india-food-and-culture.html" target="_blank">India</a>, Britishers came in as business man and conquered <a href="https://neeraj4frnz.blogspot.com/2021/01/india-food-and-culture.html" target="_blank">India</a> and ruled over for almost 200 years. <a href="https://neeraj4frnz.blogspot.com/2021/01/india-food-and-culture.html" target="_blank">India</a> became independent in the year 1947 from Great Britain also know as United Kingdom or England. Though, the </span><span style="font-family: georgia;">Muslim Nizaam of Hyderabad wanted to be separated from </span><a href="https://neeraj4frnz.blogspot.com/2021/01/india-food-and-culture.html" style="font-family: georgia;" target="_blank">India</a><span style="font-family: georgia;"> but by the ideas and vision of Sardar Vallabh Bhai Patel aka Iron Man of </span><a href="https://neeraj4frnz.blogspot.com/2021/01/india-food-and-culture.html" style="font-family: georgia;" target="_blank">India</a><span style="font-family: georgia;">, </span><span style="font-family: georgia;">Nizaam had to cede his kingdom to <a href="https://neeraj4frnz.blogspot.com/2021/01/india-food-and-culture.html" rel="nofollow" target="_blank">India</a> in the year 1948 to form Hyderabad State and Hyderabad became the capital of Andhra Pradesh.</span></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Earlier Hyderabad was the former capital of Andhra Pradesh only but now serves as the joint capital of both Telangana and Andhra Pradesh.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">This is a small overview of Andhra Pradesh. Now we will talk about <b>top 5 Vegetarian and Non-Vegetarian food of Andhra Pradesh</b>.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Andhra Pradesh shares its boundaries with Karnataka, Tamil Nadu, Telangana and Odisha so we will find the its cuisine shares the traditional </span><span style="font-family: georgia; font-size: large;">local tastes of these states.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><div><div><span style="font-family: georgia; font-size: medium;"><b>Top 5 Vegetarian Food -</b> </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><b><u>1) Andhra Meals</u></b> (Includes - <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a>, <a href="https://neeraj4frnz.blogspot.com/2021/02/vepudu.html" rel="nofollow" target="_blank">Vepudu</a>, <a href="https://neeraj4frnz.blogspot.com/2021/02/pappu-koora.html" rel="nofollow" target="_blank">Pappu Koora</a>, <a href="https://neeraj4frnz.blogspot.com/2021/02/podi.html" rel="nofollow" target="_blank">Podi</a>, <a href="https://neeraj4frnz.blogspot.com/2021/02/gojju.html" rel="nofollow" target="_blank">Gojju</a>, <a href="https://neeraj4frnz.blogspot.com/2021/02/pulusu-koora.html" rel="nofollow" target="_blank">Pulusu</a>, <a href="https://neeraj4frnz.blogspot.com/2021/02/pulusu-koora.html" rel="nofollow" target="_blank">Pulusu Koora/Aava petti Koora</a>, <a href="https://neeraj4frnz.blogspot.com/2021/03/kaaram-petti-koorakoora-podinalla-karam.html" rel="nofollow" target="_blank">Kaaram Petti Koora/Koora Podi Koora</a>, <a href="https://neeraj4frnz.blogspot.com/2021/03/pappu-charu.html" rel="nofollow" target="_blank">Pappucharu</a>, <a href="https://neeraj4frnz.blogspot.com/2021/02/chaaru-aka-rasam.html" rel="nofollow" target="_blank">Chaaru</a>, Ooragaya and <a href="https://neeraj4frnz.blogspot.com/2021/03/pachadi.html" rel="nofollow" target="_blank">Pachadi</a>)</span></div><div><span style="font-size: medium;"><span style="font-family: georgia;"> <span style="color: #800180;"><b> </b><b>a) <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">Steamed Rice</a></b></span> - </span><span style="font-family: georgia;">Rice boiled in water till they are cooked and then drain out extra water. In the starting of meal, Rice are served hot along with Ghee or </span><span style="font-family: georgia;">sesame seed oil and Podi.</span></span></div><div><span style="font-family: georgia; font-size: medium;"><p style="font-family: "Times New Roman";"><span style="font-family: georgia;"> <b><span style="color: #800180;">b) <a href="https://neeraj4frnz.blogspot.com/2021/02/vepudu.html" rel="nofollow" target="_blank">Vepudu</a></span></b> - </span><span style="font-family: georgia;">It is a kind of crispy fried vegetables, which typically includes Okra, Ivy Gourd, Potato, <a href="https://neeraj4frnz.blogspot.com/2021/02/colocasia.html" rel="nofollow" target="_blank">Colocasia</a> and several other seasonal and </span><span style="font-family: georgia;">regional vegetables and prepared separately for different days.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;"> <span style="color: #800180;"><b>c) <a href="https://neeraj4frnz.blogspot.com/2021/02/pappu-koora.html" rel="nofollow" target="_blank">Pappu Koora</a></b></span> - </span><span style="font-family: georgia;">This is a Lentil based dish which is based on boiled vegetables stir-fried with a small amount of half-cooked lentils (Daal or Pulses).</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;"> <span style="color: #800180;"><b>d</b><b>) <a href="https://neeraj4frnz.blogspot.com/2021/02/gojju.html" rel="nofollow" target="_blank">Gojju</a></b></span> - </span><span style="font-family: georgia;">It's a gravy based dish. It is made by Tomato or coriander seed base adding Drum Stick, Brinjal, Okra and other vegetables.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;"> <b><span style="color: #800180;">e</span><span style="color: #800180;">) <a href="https://neeraj4frnz.blogspot.com/2021/02/podi.html" rel="nofollow" target="_blank">Podi</a></span></b> - </span><span style="font-family: georgia;">It is a powdered pulse/daal based condiment or seasoning.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;"> <span style="color: #800180;"><b>f</b><b>) <a href="https://neeraj4frnz.blogspot.com/2021/02/pulusu-koora.html" rel="nofollow" target="_blank">Pulusu</a></b></span> - </span><span style="font-family: georgia;">is a sour paste or kinda gravy.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;"> <span style="color: #800180;"><b>g</b><b>) <a href="https://neeraj4frnz.blogspot.com/2021/02/pulusu-koora.html" rel="nofollow" target="_blank">Pulusu Koora/Ava Petti Koora</a></b></span> - </span><span style="font-family: georgia;">Kind of Stew dish made with boiled vegetables. The Boiled vegetables cooked in tamarind sauce and mustard paste are two main <span style="white-space: pre;"> </span></span><span style="font-family: georgia;">varieties of Pulusu.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;"> <span style="color: #800180;"><b>h</b><b>) <a href="https://neeraj4frnz.blogspot.com/2021/03/kaaram-petti-koorakoora-podinalla-karam.html" rel="nofollow" target="_blank">Kaaram Petti Koora/Koora Podi</a></b></span> - </span><span style="font-family: georgia;">In this dish, the sauted vegetables cooked with curry powder or paste, served as a solid mass. The vegetables can be stuffed with curry </span><span style="font-family: georgia;">powder or paste and are usually cooked whole.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;"> <span style="color: #800180;"><b>i</b><b>) <a href="https://neeraj4frnz.blogspot.com/2021/03/pappu-charu.html" rel="nofollow" target="_blank">Pappucharu</a></b></span> - </span><span style="font-family: georgia;">It is a thick Daal broth or diluted sambhar </span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;"> <span style="color: #800180;"><b> j</b><b>) <a href="https://neeraj4frnz.blogspot.com/2021/02/chaaru-aka-rasam.html" rel="nofollow" target="_blank">Chaaru</a></b></span> - </span><span style="font-family: georgia;">It is also known as <a href="https://neeraj4frnz.blogspot.com/2021/02/chaaru-aka-rasam.html" rel="nofollow" target="_blank">Rasam</a> made with tomatoes.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;"> <span style="color: #800180;"><b>k</b><b>) Ooragaya</b></span> - </span><span style="font-family: georgia;">A kind of pickle</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;"> <span style="color: #800180;"><b> l</b><b>) <a href="https://neeraj4frnz.blogspot.com/2021/03/pachadi.html" rel="nofollow" target="_blank">Pachadi</a></b></span> - </span><span style="font-family: georgia;">A chutney made with wet coconut, tomato, curry leaves, green chilies and ginger. All these ingredients grinded well including salt, pepper, roasted cumin and mustard seeds.</span></p></span></div><div><span style="font-family: georgia; font-size: medium;"><a href="https://neeraj4frnz.blogspot.com/2021/02/perasattu.html" rel="nofollow" target="_blank"><b><u>2) Pesarattu (Green Gram aka Moong Daal Dosa)</u></b> - </a></span></div><div><span style="font-family: georgia; font-size: medium;"> This variant of dosa is prepared frequently for breakfasts in Andhra Pradesh and in neighborhood. This yummy dosa made with green moong dal is a piquant Dosa variant, adored by everyone in the state. The moong dal Dosa is served commonly with coconut chutney or chilli-tomato chutney. To get the authentic taste of this dish, we need to visit any local restaurant in Andhra.</span></div><p class="MsoNormal"><span style="font-family: Calibri;"><o:p></o:p></span></p><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><a href="https://neeraj4frnz.blogspot.com/2021/02/gutti-vankaya-kura.html" rel="nofollow" target="_blank"><b><u>3) Gutti Vankaya Kura (Eggplant Curry)</u></b> - </a></span></div><div><span style="font-family: georgia; font-size: medium;"> Gutti Vankaya Kura is a traditional delicious Brinjal curry bursting with flavours and aromatic spices. Deep fried brinjals, simmered in rich, thick curry, served with <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">steamed rice</a>.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><a href="https://neeraj4frnz.blogspot.com/2021/01/panasa-puttu-koora-andhra-style.html" rel="nofollow" target="_blank"><b><u>4) Panasa Puttu Koora (Andhra style Jackfruit curry)</u></b> -</a></span></div><div><span style="font-family: georgia; font-size: medium;"> One of the favorite Andhra curry made with jackfruit. Jackfruit is marinated in fervent spices along with cashew nut paste to get this delicious curry. Mostly served with <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">rice</a> only. An alternate of meat for vegetarians.</span></div><p class="MsoNormal"><span style="font-family: Calibri;"><o:p></o:p></span></p><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><a href="https://neeraj4frnz.blogspot.com/2021/02/pulihora.html" rel="nofollow" target="_blank"><b><u>5) Pulihora/ Chitrannam (Tamarind Rice)</u></b> - </a></span></div><div><span style="font-family: georgia; font-size: medium;"> This rice is also made using Tamarind. A kind of foreign version of tamarind rice, also known as Chitrannam, is ameliorate with spicy flavors to give it a sour and salty taste same time. One of the main ingredients is tamarind along with curry leaves, tomatoes, and mustard seeds. Pulihora is made mostly during festive season and special occasions. </span></div><p class="MsoNormal"><span style="font-family: Calibri;"><o:p></o:p></span></p><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><b>Top 5 Non-Vegeterian Food - </b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><u><a href="https://keithtravel4food.blogspot.com/2021/02/ooru-kodi-pulusu-aka-andhra-style.html" rel="nofollow" target="_blank">1) Ooru Kodi Pulusu aka Andhra Style Chicken Curry -</a></u></b></span></div><div><span style="font-family: georgia; font-size: medium;"> This is one of the favorites dish in Andra. Juicy and fresh chicken pieces that are added to hot and zesty spices, fancied with fresh coriander leaves and served hot with <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">steamed rice</a>. A real fast and easy recipe that can be cooked using chicken as main ingredient within an hour or two but looks intense and luxuriant for a get together.</span></div><p class="MsoNormal"><span style="font-family: Calibri;"><o:p></o:p></span></p><div><span style="font-family: georgia; font-size: medium;"><b><u><a href="https://keithtravel4food.blogspot.com/2021/02/hyderabadi-biryani.html" rel="nofollow" target="_blank">2) Hyderabadi Biryani (Chicken or Mutton) -</a></u></b></span></div><div><span style="font-family: georgia; font-size: medium;"> This is one of the most popular and mouth-watering dish of Andhra. This is one of the best contribution of Andhra to the world in food. Whenever get a chance to visit Hyderabad, must have this Biryani. In this biryani, the meat is cooked in spices, curd, butter and saffron and mixed with semi-cooked rice. The meat could be chicken or mutton. This flavorsome biryani is an amazing treat for taste buds.</span></div><p class="MsoNormal"><span style="font-family: Calibri;"><o:p></o:p></span></p><div><span style="font-family: georgia; font-size: medium;"><b><u>3) <a href="https://keithtravel4food.blogspot.com/2021/02/golichina-mamsam-aka-andhra-style.html" rel="nofollow" target="_blank">Golichina Mamsam aka Andhra style Mutton Curry</a> -</u></b></span></div><div><span style="font-family: georgia; font-size: medium;"> Ohhhh !! This one is the most zesty of all dishes, Andhra Lamb Curry made of lamb meat filled with flavorful spices and garnished with fried red chilies and served with <a href="https://neeraj4frnz.blogspot.com/2021/01/steamed-rice.html" rel="nofollow" target="_blank">steamed rice</a>.</span></div><p class="MsoNormal"><span style="font-family: Calibri;"><o:p></o:p></span></p><div><span style="font-family: georgia; font-size: medium;"><b><u>4) <a href="https://keithtravel4food.blogspot.com/2021/01/ankapur-chicken-firey-country-side.html" rel="nofollow" target="_blank">Ankapur Chicken (A firey country side Chicken curry)</a> - </u></b></span></div><div><span style="font-family: georgia; font-size: medium;"> In this dish, chicken pieces (mostly leg pieces) are marinated in an exotic concoction of turmeric, ginger-garlic paste, green chilies, curd, red chilly powder and lemon juice. Once marinated for 3-4 hours, it is cooked until becomes tender and juicy. This amazingly flavorful dish is fancied with crispy fried onion rings and curry leaves.</span></div><p class="MsoNormal"><span style="font-family: Calibri;"><o:p></o:p></span></p><div><span style="font-family: georgia; font-size: medium;"><b><u>5) <a href="https://keithtravel4food.blogspot.com/2021/02/chepa-pulusu-fish-curry.html" rel="nofollow" target="_blank">Chepa Pulusu (Fish Curry)</a> - </u></b></span></div><div><span style="font-family: georgia; font-size: medium;"> On of the best fish curry of town. It is popularly known as Chepa Pulusu in the state of Andhra. It is a hot zesty dish with fish gently tossed in tamarind sauce and mixed with masalas and tamarind juice to give it an amazing aromatic flavor-able taste. It is prepared using a good amount of oil and spicy herbs, this fish curry leaves a die-for-it flavor on your taste buds.<span style="font-family: Calibri;"> </span></span></div><p class="MsoNormal"><span style="font-family: Calibri;"><o:p></o:p></span></p><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">These are the <b>top 5 Andhra dishes</b> as per my opinion. What are your thoughts?</span></div></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><span style="font-family: georgia; font-size: medium;">Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</span></div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-64280714398818130892021-01-25T15:25:00.004+05:302021-01-26T12:15:48.022+05:30#Gaming <p class="MsoNormal"><span style="font-family: georgia;">Hi Friends,<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: georgia;"> </span><span style="font-family: georgia;">There are two types people in this world:</span></p><p class="MsoNormal"><span style="font-family: georgia;">1. Normal <o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: georgia;">2. Gamer<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: georgia;">When normal person skill'em up in the gaming, the new kick-ass life starts with full of adventure and many more life.<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: georgia;">But sadly normal people have only one life to live but the gamer had many, so join this channel to see how a gamer save or loose each of them in this world of gaming.<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: georgia;">For more exciting videos and content like share and subscribe to this channel.<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: georgia;"> </span><span style="font-family: georgia;">Instagram - <b> <a href="https://instagram.com/iamdfurious">https://instagram.com/iamdfurious</a></b></span></p><p class="MsoNormal"><span style="font-family: georgia;"> </span><span style="font-family: georgia;">YouTube - <a href="https://www.youtube.com/channel/UCTbcIXmSyYO9_hYT0pNaNxA"><b>https://www.youtube.com/channel/UCTbcIXmSyYO9_hYT0pNaNxA</b></a></span></p><p class="MsoNormal"><span style="font-family: georgia;"> </span><span style="font-family: georgia;">Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</span></p>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-81430807415681531852021-01-23T16:35:00.001+05:302021-02-11T16:38:05.292+05:30Steamed Rice<div><p align="center" class="MsoNormal" style="text-align: center;"><b><u><span style="font-family: Cambria; font-size: 14pt;">Steamed Rice</span></u></b><span style="font-family: Cambria; font-size: 10pt; text-align: left;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Rice can be cooked in an assortment of ways. By and by I discover the pressing factor cooker technique brisk and compelling, that can create rice grains of various surfaces - from delicate to grainy. There are various kinds of rice grains accessible and you may pick the assortment that your family has been eating for ages or you should attempt another new assortment.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Each sort of grain, when cooked produces distinctive surface of the rice. The more seasoned the rice, the more it takes to cook. The more cleaned the rice is, it will in general get cooked quicker and furthermore soft if there is overabundance water. With training and relying upon the sort of rice you use, you will actually want to show up at the right water extent for cooking rice.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">The pressing factor cooker strategy and the pot technique, both yield various surfaces of rice. In the event that you like delicate tacky rice, at that point pressure cooker achieves that without any problem. In the event that you are taking a gander at a grainy surface, at that point pot technique is a superior strategy.</span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Serve Steamed Rice with your decision of Dal, Curries or a Blended Vegetable Raita. </span><span style="font-family: Cambria; font-size: 10.0000pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Good to Know - </span><span style="font-family: Cambria; font-size: 10pt;"> </span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>when in doubt, use around 2 cups of water for some long-grain white rice, however you may have to test a little to discover the sum you like best. Earthy colored rice requires more water, while short grain rice requires less. Remember that more water gives you gentler, stickier rice that is incredible for lentils and curries while less water brings about firmer rice.</span></p><p class="MsoNormal"><b><span style="font-family: Cambria; font-size: 10pt;">Prep in Cooks in Total time Serving</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">10 mins 20 mins 30 mins 02-04</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;"><b>Ingredients</b></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">1 cup Rice</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">Salt to taste</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';">2 cups Water</span><span style="font-family: Cambria; font-size: 10.0000pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></p><p class="MsoNormal"><b><u><span style="font-family: Cambria; font-size: 10pt;">How to make Steamed Rice Recipe - Pressure Cooker & Sauce Pan Methods</span></u></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; font-weight: bold;">1) </span><b><span style="font-family: Cambria; font-size: 10pt;">Method to Cook Rice in Pressure Cooker Method</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Wash the rice well under running water. Spot one cup of washed rice alongside two cups of water in the dish of the pressing factor cooker.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Keep the load on, cover the pressing factor cooker. Cook the rice in the pressing factor cooker on medium high warmth and after the main whistle turn the warmth to low. When you turn the warmth to low, stew the rice for 3 minutes.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Following 3 minutes, turn off the warmth and permit the strain to deliver normally. Rice sets aside a more drawn out effort to cook, subsequently trust that the pressing factor will deliver totally and afterward open the cooker and use as wanted.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt; font-weight: bold; text-indent: 0pt;">2) </span><b style="text-indent: 0pt;"><span style="font-family: Cambria; font-size: 10pt;">Method to Cook Rice in Saucepan Method</span></b></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Wash the rice well under running water and alternatively splash for around 15 minutes. In a weighty lined pot with a light-fitting top, consolidate 2 cups water, washed rice and salt (discretionary).</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Heat the blend to the point of boiling over high warmth. As water bubbles turn the warmth to low, cover the skillet with a top and stew the rice combination for around 12 to 15 minutes or until it's cooked and all the water is consumed.</span></p><p class="MsoNormal"><span style="font-family: Cambria; font-size: 10pt;">Mood killer the warmth and permit the rice to rest canvassed in the prospect least an additional 10 minutes. Prior to serving, cushion the rice with a fork and serve.</span></p></div><div>Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....</div>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-84463315453039017202021-01-18T21:08:00.007+05:302021-02-11T14:08:33.514+05:30A new start<div><b><span style="color: white; font-family: georgia;">Hi Friends,</span></b></div><div><b><span style="color: white; font-family: georgia;"><br /></span></b></div><div><b><span style="color: white; font-family: georgia;">Its being a very long time that I am not active on my blog. Now, I am planning to get back. I have made some changes in my blogs layout and name. Hope that will be better then the previous layout. </span></b></div><div><b><span style="color: white; font-family: georgia;">As I am an Indian and love Indian food, so will be dedicating this blog to Indian Cuisine. </span></b></div><div><b><span style="color: white; font-family: georgia;">Hope you all will love my work and support me in my new endeavor. </span></b></div><div><b><span style="color: white; font-family: georgia;"><br /></span></b></div><b><span style="color: white; font-family: georgia;">Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents.... </span></b>Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com0tag:blogger.com,1999:blog-2149936474291089186.post-50279124137261873072016-01-01T20:23:00.005+05:302021-02-11T14:09:04.746+05:30Lets see how it goes....<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: georgia; font-weight: normal;">Hey Friends... </span></h2><h2 style="text-align: left;"><span style="font-family: georgia; font-weight: normal;">It's being a long time since I have been in touch .... It's almost 4 years now since the last post.. So, just planning to continue again... hope everything goes as planned.</span><span style="color: white; font-family: georgia; font-weight: normal;">ng goes as planned!!!!!</span></h2>
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Travel Foodiehttp://www.blogger.com/profile/14024791796632871090noreply@blogger.com1