Panasa Puttu Koora (Andhra style Jackfruit curry)

                                                     Jack fruit curry 

Panasa Puttu Koora is 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 rice only. An alternate of meat for vegetarians.

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.   

In the season of Jackfruit, this curry is a must to be a part of almost every Andhra Brahmin wedding menu.

To enjoy one of the best South Indian meal, serve this Panasa Pottu Koora Recipe along with Steamed Rice and Sambar and Elai Vadam.

Lets start readying the curry -

Prep in            Cooks in             Total time              Serving

15 mins                 15 mins                30 mins                        02

 

Ingredients

1 cup Jackfruit Raw (Kat hal) , chopped finely

1 tablespoons Tamarind Paste

3 Green Chilies

1 tablespoon Mustard, ground nut, Sunflower or any edible Oil

1/4 cup Water

1/2 teaspoon Mustard seeds

1 teaspoon White Urad Dal (Split)

1 teaspoon Chana dal (Bengal Gram Dal)

1 Dry Red Chilli

1/4 teaspoon Asafoetida (hing)

1 sprig Curry leaves

Salt as per taste

8 to 10 Whole cashews (optional)

1/4 teaspoon Turmeric powder (Haldi)

 

For Aava paste

1 tablespoons Mustard seeds

1 tablespoon Sesame seeds (Til seeds)

1 Dry Red Chilli

 

The most effective method to make Panasa Pottu Aava Koora Recipe - Andhra Style Mustard Flavored Raw Jackfruit Curry

To start making the Panasa Pottu Aava Koora, let us first make the Aava Paste.

 

Preparation of the Aava Paste:

In a little bowl, douse mustard seeds, sesame seeds, and red stew in steaming hot water for 15 minutes.

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.

Move to a bowl and put in a safe spot.

the Jack-fruit

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. 

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.

Keep a bowl of water blended in with some salt, prepared to put the slice crude jack-fruit pieces to stay away from discoloration of the organic product.

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.

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.

Permit the strain to deliver normally. Channel any water from the jack-fruit.

Finely cleave the jack-fruit and put in a safe spot.

 

Preparation of the Panasa Pottu Aava Koora :

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.

When the dals have turned earthy colored, add curry leaves and green chilies.

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.

Add singed cashew nuts, blend everything great.

Serve this Panasa Pottu Aava Koora Recipe alongside Steamed Rice and Arachuvitta Sambar Recipe and Elai Vadam Recipe for a total South Indian lunch.

Good to know -  

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.

Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....

Ankapur Chicken (A firey country side Chicken curry)

Andhra Pepper Chicken

Andhra 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.

The Andhra Pepper Chicken Formula is loaded with flavors from dark pepper giving the yummmmmy taste that will leave you needing for additional.

Serve Andhra Pepper Chicken Formula alongside Steamed rice and Andhra Style Pappu Charu Formula (Lentil Soup Style Curry) for a delectable lunch or supper.

Prep in                        Cooks in                           Total time                             Serving

20 mins                         20 mins                              40 mins                                  02-04

Ingredients

For marination

v 500 grams Chicken , chopped to cubes with bone

v 10 cloves Garlic`

v 2 inch Ginger

v 1 Lemon , juice extracted

v 1/2 teaspoon Turmeric powder (Haldi)

v 1/2 teaspoon Salt

 For Pepper Chicken Masala

v 2 Onion , thinly sliced

v 4 cloves Garlic , finely chopped

v 1 inch Ginger , finely chopped

v 2 Green Chillies , slit

v Salt , to taste

v 3 sprig Curry leaves , roughly torn

v 2-1/2 tablespoons Whole Black Peppercorns , coarsely pounded

v 2 teaspoons Coriander Powder (Dhania)

v 4 tablespoons edible Oil , to cook

 To Garnish 

v 6 sprig Coriander (Dhania) Leaves , chopped for garnish

v 1 teaspoon Whole Black Pepper Corns , coarsely pounded

v 1 teaspoon Lemon juice

 Preparation - Andhra Pepper Chicken Recipe - Dry  Pepper Chicken

 To start making Andhra Pepper Chicken Formula, prep all the fixings and keep prepared.

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.

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.

To make the Andhra Pepper Chicken, in a huge wok or a kadai or a profound skillet preheat the oil over medium warmth.

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.

When the onions begin to brown, add the marinated chicken and saute for around 2 minutes with the onion ginger garlic masala.

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.

Continue to mix discontinuously and sprinkle water as and when needed to cook the chicken.

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.

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.

Serve Andhra Pepper Chicken Formula alongside Steamed rice and Andhra Style Pappu Charu Formula for a tasty lunch or supper.

Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....

Golichina Mamsam aka Andhra style Mutton Curry

                                                         Mutton Curry

Today I'm sharing one of my top picks curry from Andhra Cooking styles. This is one of the yummiest curry from the state and is best served alongside rice.

Serve Andhra Style Mutton Curry alongside Steamed Rice or Entire Wheat Lachha Paratha for a work day supper.

Prep in            Cooks in            Total time           Serving

30 mins             30 mins               60 mins                 02-04

Ingredients

Components for marinating

v 500 grams Mutton

v 1 teaspoon Turmeric powder (Haldi)

v 1 teaspoon Red Chilli powder

v Salt as per taste

 

For grinding

v 1 cup Dry coconut (kopra)

v 1 Onion

v Water per requirement to covert the grindings into mild paste

 

Other ingredients

v 1 Onion - finely chopped

v 2 teaspoons Red Chilli powder - use as per taste

v 1 tablespoon Ginger Garlic Paste

v 1 teaspoon Coriander Powder (Dhania)

v 1 teaspoon Garam masala powder

v 1/2 cup Tomato - finely chopped

v Best prepared in Mustard oil…. other edible oils also can be used

v 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)

v Salt as per taste

v Water , as required

v Coriander (Dhania) Leaves - finely chopped for garnish

 

Preparation of  Andhra Style Mutton Curry Recipe

To start making the Andhra Style Mutton Curry formula, marinate the lamb with fixings recorded under 'Components for marinating' and save aside for 15 minutes.

Later pressing factor cook the marinated combination for 6 whistles.

Then granulate all the fixings given under 'For grinding' and keep it aside.

Add oil in a hefty lined skillet, add onions to it and cook till the onion turns earthy colored.

Add ginger garlic glue and let it cook till the crude smell goes off.

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.

Following 5 minutes, add tomatoes, red chili powder, garam masala powder, coriander powder, salt and let it stew for an additional 5 minutes.

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.

Serve Andhra Style Mutton Curry alongside Steamed Rice or Entire Wheat Lachha Paratha for a work day supper.

Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....

Andhra Pradesh Cuisines

Hi Friends,

Today sharing the information about most popular Indian cuisine state-wise and top 5 Veg and Non-Veg Indian food of every state.

So, We will start alphabetically. The first state is Andhra Pradesh.

Andhra Pradesh - It is a state located in the SouthEastern part of India. The capital of Andhra Pradesh is Hyderabad. Andhra Pradesh's history 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 Raja Krishnadevaraya. 

Later on when Mughals invaded India, Andhra Pradesh was ruled by Nizaams for long time.

While Mughal were ruling India, Britishers came in as business man and conquered India and ruled over for almost 200 years. India became independent in the year 1947 from Great Britain also know as United Kingdom or England. Though, the Muslim Nizaam of Hyderabad wanted to be separated from India but by the ideas and vision of Sardar Vallabh Bhai Patel aka Iron Man of India, Nizaam had to cede his kingdom to India in the year 1948 to form Hyderabad State and Hyderabad became the capital of Andhra Pradesh.

Earlier Hyderabad was the former capital of Andhra Pradesh only but now serves as the joint capital of both Telangana and Andhra Pradesh.

This is a small overview of Andhra Pradesh. Now we will talk about top 5 Vegetarian and Non-Vegetarian food of Andhra Pradesh.

Andhra Pradesh shares its boundaries with Karnataka, Tamil Nadu, Telangana and Odisha so we will find the its cuisine shares the traditional local tastes of these states.

Top 5 Vegetarian Food - 

1)  Andhra Meals (Includes - Steamed Rice, Vepudu, Pappu Koora, Podi, Gojju, Pulusu, Pulusu Koora/Aava petti Koora, Kaaram Petti Koora/Koora Podi Koora, Pappucharu, Chaaru, Ooragaya and Pachadi)

    a) Steamed Rice - 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 sesame seed oil and Podi.

    b) Vepudu - It is a kind of crispy fried vegetables, which typically includes Okra, Ivy Gourd, Potato, Colocasia and several other seasonal and regional vegetables and prepared separately for different days.

    c) Pappu Koora - 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).

    d) Gojju - It's a gravy based dish. It is made by Tomato or coriander seed base adding Drum Stick, Brinjal, Okra and other vegetables.

    e) Podi - It is a powdered pulse/daal based condiment or seasoning.

    f) Pulusu - is a sour paste or kinda gravy.

    g) Pulusu Koora/Ava Petti Koora - Kind of Stew dish made with boiled vegetables. The Boiled vegetables cooked in tamarind sauce and mustard paste are two main  varieties of Pulusu.

    h) Kaaram Petti Koora/Koora Podi - In this dish, the sauted vegetables cooked with curry powder or paste, served as a solid mass. The vegetables can be stuffed with curry powder or paste and are usually cooked whole.

    i) Pappucharu -  It is a thick Daal broth or diluted sambhar 

    j) Chaaru - It is also known as Rasam made with tomatoes.

    k) Ooragaya - A kind of pickle

    l) Pachadi - 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.

2) Pesarattu (Green Gram aka Moong Daal Dosa) - 

            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.

3) Gutti Vankaya Kura (Eggplant Curry) - 

            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 steamed rice.

4) Panasa Puttu Koora (Andhra style Jackfruit curry) -

            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 rice only. An alternate of meat for vegetarians.

5) Pulihora/ Chitrannam (Tamarind Rice) - 

            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. 

Top 5 Non-Vegeterian Food - 

1) Ooru Kodi Pulusu aka Andhra Style Chicken Curry -

            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 steamed rice. 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.

2) Hyderabadi Biryani (Chicken or Mutton) -

            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.

3) Golichina Mamsam aka Andhra style Mutton Curry -

            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 steamed rice.

4) Ankapur Chicken (A firey country side Chicken curry) - 

            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.

5) Chepa Pulusu (Fish Curry) - 

            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. 

These are the top 5 Andhra dishes as per my opinion. What are your thoughts?

Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....

#Gaming

Hi Friends,

 There are two types people in this world:

1. Normal

2. Gamer

When normal person skill'em up in the gaming, the new kick-ass life starts with full of adventure and many more life.

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.

For more exciting videos and content like share and subscribe to this channel.

 Instagram -  https://instagram.com/iamdfurious

 YouTube - https://www.youtube.com/channel/UCTbcIXmSyYO9_hYT0pNaNxA

 Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....

Steamed Rice

Steamed Rice 

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. 

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. 

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. 

Serve Steamed Rice with your decision of Dal, Curries or a Blended Vegetable Raita.

Good to Know -  

                            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.

Prep in          Cooks in           Total time         Serving

10 mins           20 mins              30 mins               02-04

Ingredients

1 cup Rice

Salt to taste

2 cups Water

How to make Steamed Rice Recipe - Pressure Cooker & Sauce Pan Methods

1) Method to Cook Rice in Pressure Cooker Method

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.

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.

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.

2) Method to Cook Rice in Saucepan Method

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).

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.

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.

Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....

A new start

Hi Friends,

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. 

As I am an Indian and love Indian food, so will be dedicating this blog to Indian Cuisine. 

Hope you all will love my work and support me in my new endeavor. 

Thank you for visiting my blog.... Please leave your valuable thoughts and do visit again for new contents....